c ^7r7^>^ / a-'hy>^i--h Class.S B ?) v^^" Book ' DlS PRESENTl-D HY il5i THE FRUITS AND FETJIT TREES AMERICA; THE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEH AHD ORCHARD, OF FRUIT TREES GENERALLY I DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT, NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY. BY a:? J: DOWNING. CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY OF LONDON; ANS OT THS HORTICCITL-RAli SOCIETIES OF BERLIN ; THE LOW COUNTRIES ; MASSACHU- SETTS • PENNSYLVANIA ; INDIANA ; CINCINNATI. ETC. What wondrous life is this I lead ? Ripe apples drop about my head ; The luscious clusters of the vine Upon ray mouth do crush their wine ; The nectarine and curious peach Into my hands themselves do reach. Marveli^ FOURTEENTH EDITION, NEW Y li K : JOHN Vv'lLEY, 167 BROADWAY 1853! SB 355 / 2 53 Watered according to Act oi Congress, in the year 1845 bv A. J. DOWNING, 1* the Clerk's OiScc of the District Cour of the United Slates, for the Southern Oietrict d New-York. Hennen Jennings April 26. 1933- ^"^ TO MARSHALL P. WILDER, Eeo., PRESIDENT OF THE MASSACHUSETTS HORTICULTURAL SOCIETY, VOLUME IS DEDICATED, BY HIS FRIKND, THE AUTHOR PREFACE A M N born on the banks of one of the noblest and most fruitful rivers in America, and whose best days have been spent in gar- dens and orchards, may perhaps be pardoned for talking about fruit trees. Indeed the subject deserves not a few, but many words. " Fine fruit 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 offer- ed to every landholder in this bright and sunny, though tenipe- rate 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 baske'v of fine summer fruit, 1 should think there was some pro- portion between the labour and the reward." I must add a counterpart to this. He who owns a rood of proper land in this country, and, in the face of all the pomonal riches of the day, only raises crabs and choke-pears, deserves to lose the respect of all sensible men. The classical antiqua- rian must pardon one for doubting if, amid all the wonderful beauty of the golden age, there was anything to equal our deli- cious modern fruits — our honied Seckels, and Beurres, our melt- ing Rareripes. At any rate, the science of modern horticulture has restored almost everything that can be desic d to give a para- disiacal richness to our fruit-gardens. Yet there are many in utter ignorance of most of these fruits, who seem to live under some ban of expulsion from all the fair and goodly productions of the garden. Happily, the number is every day lessening. America 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 in the markets of New York, annually, than are raised in all France ; when Ame- rican apples, in large quantities, command double prices in Eu- ropean markets ; there is little need for entering into any praises of this soil and climate generally, regarding the culture of fruit. In one part or another of the Union every man may, literally, sit under his own vine and fig tree. It is fortunate for an author, in this practical age, when his subject requires no explanation to show its downright and direct usefulness. 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 1 might be obliged to repeat the advice of Dr. Johnson to one of his friends. " If possible," said he, " have a good orchard. 1 know a clergyman of small income who brought up a family very reputably, which he chiefly fed on apple dump- lings." (!) The first object, then, of this work is to increase the taste for the planting and cultivation of fruit-trees. The second one is to furnish a manual for those who, already more or less informed upon the subject, desire some work of reference Jo guide them in the operations of culture, and in the selection of varieties. If it were only necessary for me to present for the acceptance of my readers a choice garland of fruit, comprising the few sorts that I esteem of the most priceless value, the space and time to be occupied would be very brief. But this would only imperfectly answer the demand that is at present made by our cultivators. The country abounds with collections of all the finest foreign varieties ; our own soil has produced many native sorts of the highest merit ; and from all these, kinds may be selected which are highly valuable for every part of the country. But opinions differ much as to the mer. its of some sorts. Those which succeed perfectly in one sec- tion, are sometimes ill-adapted to another. And, finally, ono PREFACE. Vij needs some accurate description to know when a variety comes in- to bearing, if its fruit is genuine, or even to identify an indifferent kind, in order to avoid procuring it again. Hence the number of varieties of fruit that are admitted here. Little by little I have summoned them into my pleasant and quiet court, tested them as far as possible, and endeavoured to pass the most im- partial judgment upon them. The verdicts will be found in the following pages. From this great accumulation of names. Pomology has be- come an embarrassing study, and those of our readers who are large collectors will best understand the difficulty — nay, the impossibility of making a work like this perfect. Towards settling this chaos in nomenclature, the exertions of the Horticultural Society of London have been steadily directed for the last twenty years. That greatest of experimental gardens contains, or has contained, nearly all the varieties of fruit, from all parts of the world, possessing the least celebrity. The vast confusion of names, dozens sometimes meaning the same varie- ty, has been by careful comparison reduced to something like real order. The relative merit of the kinds has been proved and published. In short, the horticultural world owes this Soci- ety a heavy debt of gratitude for these labours, and to the science and accuracy of Mr. Robert Thompson, the head of its fruit- department, horticulturists here will gladly join me in bearing the fullest testimony. To give additional value to these results, I have adopted in nearly all cases, for fruits known abroad, the nomenclature of the London Horticultural Society. By this means 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 hereaf- ter avoided. These foreign fruits have now been nearly all proved in this country, and remarks on their value in this climate, deduc- ed from actual experience, are here given to the public. To ou/ native and local fruits especial care has also been devoted. Not only have most of the noted sorts been proved in the gar Vlii PREFACE. dens here, but I have had specimens before me for comparison, the growth of no less than fourteen of the different States. Thert- are still many sorts, nominally fine, which remain to be collect- ed, compared, and proved ; some of which will undoubtedly de- serve a place in future editions. To the kindness of pomolo. gists in various sections of the country I must trust for the detection of errors in the present volume, and for information of really valuable new varieties.* Of the descriptions of fruit, some explanation may be neces- sary. First, is given the standard name in capitals, fol- lowed by the authorities — that is, the names of authors who have previously given an account of it by this title. Below this are placed, in smaller type, the various synonymes, or lo- cal names, by which the same fruit is known in various coun- tries or parts of the country. Thus, on page 386, is the follow ing: 117. Flemish Beauty. § Lind. Thomp. Belle de Flandres. Bouche Nouvelle. Bosch. Imperatrice de France. Boschpeer. Josephine. ) incorrectly Bosc Sire. 1 Fondante Du Bois. 5 of some. By this is signified, first, that Flemish Beauty is the standard name of the pear ; secondly, that it has been previ- ously described by Lindley and Thompson ; thirdly, that the others — synonymes — are various local names by which the Flemish Beauty is also known in various places ; and, lastly that by the two latter names — Josephine, and Fondante DuBois — it is incorrectly known in some collections ; these two names really belonging to other distinct pears. It is at once apparent that one of the chiefpoints of value of a book like this, lies in the accuracy with which these synonymous names are given — since a person might, in looking over different * It is well to remark that many of the so-called new varieties, especially from the West, prove to be old and well known kinds, slightly altered id appearance by new soil and different climate A new variety must posses* very superiour qualities to entitle it to regard, now that we hare so many fine fruits in our collections. PREFACE. iX catalogues issued here and abroad, suppose that all nine of the above are different varieties — when they are really all different names for a single pear. In this record of synonymes, I have therefore availed myself of the valuable experience of the Lon- don Horticultural Society, and added all the additional in. formation in my own possession. Many of the more important varieties of fruit are shown in outline. I 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 helow the average size. It has been the custom to choose the largest and finest fruits for illustration — a practice very likely to mislead. I believe the general character is better ex- pressed by specimens of medium size, or rather below it. It only remains for me to present my acknowledgments to the numerous gentlemen, in various parts of the country, who have kindly furnished information necessary to the completion of the work. The names of many are given in the body of the vol- ume. But to the following I must especially tender my thanks, for notes of their experience, or for specimens of fruits to solve existing doubts. In Massachusetts, to Messrs. M. P. Wilder, S. G. Per- kins, J. P. Gushing, B. V. French, S. Downer, and C. M. Ho- vey, of Boston ; John C. Lee, J. M. Ives, the late Robert Man- ning and his son R. Manning, of Salem ; and Otis Johnson, of Lynn. In Connecticut, to Dr. E. W. Bull, of Hartford ; Mr. S. Ly- man, of Manchester ; and the Rev. H. S. Ramsdell, of Thomp- son. In New York, to Messrs. David Thomas, of Aurora ; J. J. Thomas, of Macedon ; Luther Tucker, and Isaac Dennis ton, of Albany ; Alexander Walsh, of Lansingburgh ; T. H. Hyatt, of Rochester ; R. L, Pell, of Pelham ; C Downing, of New burgh; and Wm. H. Aspinwall, of Staten Island. X PREFACE. In Ohio, to Professor Kirtland, of Cleveland ; Dr. Hildreth, of Marietta ; and Messrs. N. Longworth, C W. Elliott, and A. H. Ernst, of Cincinnati. In Indiana, to the Rev. H. W. Beecher, of Indianapolis. In New Jersey, to Messrs. Thomas Hancock, of Burlington, and J. W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd N. Rogers, Esq., of Baltimore. In Georgia, to James Camak, Esq., of Athens. A. J. D. Highland Gardens, ^miurgk, JV. T., Ma^, 1845. ABBREVIATIONS AND BOOKS QUOTED Arboretum Britannicuniy or the Trees and Shrubs of Britain, pictoriall/ and botanically delineated, and scientifically and popularly described by J. C. Loudon. London, 1845, 8 vols. 8vo. Annales de la Sociite cP Horticulture de Paris. — Paris. In monthly Nos. 8vo. from 1827 to 1845, Annates de PInstitut de Fromont. Par le Chevalier Soulange Bodin. Paris, 8vo. 1829 to 1834, 6 vols. Adlum. A Memoir on the cultivation of the Vine in America, and the best mode of making Wine. By John Adlum. 12mo. Washing- ton, 1828. Bon Jard. Le Bon Jardinier, pour I'Annee 1844. Contenant des prin- cipes generaux de culture, etc. Par A. Poiteau and M. Vilmorin, Paris. 12mo. — ^yearly volume. Busby. A Visit to the principal Vineyards of France and Spain. By Jas. Busby. New York, 12mo. 1835. Bridgeman. The Young Gardener's Assistant. By Thomas Bridgeman. Tenth ed. New York, 1844, 8vo. Baumann's Cat. Catalogue des Vegetaux en tout genre dispanible dans I'Etablissement des Freres Baumann, a Bol wilier, 1842. Coxe. A View of the Cultivation of Fruit Trees in the United States, and of the Management of Orchards and Cider. By William Coxe. — Philadelphia, 8vo., 1817. Chaptal. Chemistry applied to Agriculture. By John Anthony Chap- tal. American ed., 12mo. Boston, 1835. Cobbett. The American Gardener. By Wm. Cobbett. London, 1821. 12mo. Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole- man. Boston, 8vo. 1840-41. Dom. Gard. The Domestic Gardener's Manual. By John Towers. Lon- don, 1839, 8vo. Duhamel. Traitc des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris^ 1768, 2 vols. 4to. Cultivator. The Cultivator, a monthly journal of Agriculture, &c.. Edited by Luther Tucker. Albany, continued to the present time, 8vo. Diel. Versuch ein Systematischen Beschreibung in Deutschland vorhan- dener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo. 24 vols. 1799—1825. Dt Candolle. Physiologic Vegetale, ou Exposition des Forces et des Fonc lions vitales des Vegetaux. Par A. P. De Candolle. Paris, 1832, 3 vela. 8vo. XU ABBREVIATIONS AND BOOKS QUOTED. . Prodromus Systematis Naturalis Vegetabilis. Paris, 1818— 1830, 4 vols, 8vo. JJfAlbret. Cours Theorique et Pratique de la Taille des Arbres Fruitiers. Par D'Albret. Paris, 1840, 8vo. Forsyth. A Treatise on the Culture and Management of Fruit-trees, By William Forsyth, 7th ed. London, 1824, Svo. Floy Lindley's Guide to the Orchard. American ed. with addition* bj Michael Floy. New York, 1833, 12mo. Fessenden. New American Gardener, containing practical directions for the culture of Fruits and Vegetables. By Thos. E. Fessenden. Bog- ton, 1828, 12mo. Gard. Mag. The Gardener's Magazine, conducted by J. C. Loudon, ia monthly nos. 8vo., 19 vols, to 1844., London. Gard. Chron. The Gardener's Chronicle, and Agricultural Gazette, ed- ited by Professor Lindley, a weekly journal 4to. 5 vols, 1844 to the present time. Hoare. A Practical Treatise on the cultivation of the Grape Vine on open walls. By Clement Hoare. London, 1840, 1 2mo. Hort. Soc. Cat. See Thompson. Hort. Trans. Transactionsof the Horticultural Society of London. Lon- don, 4to. 1815, and at intervals to the present time. Hooker. Pomona Londonensis. By William Hooker. London, 1813, 4to. Hayward. The Science of Horticulture. By Joseph Hayward. London, 1824, Svo. Harris. A Report on the insects of Massachusetts injurious to Vegetation. By Dr. T. W. Harris. Cambridge, 1841, Svo. Hov. Mag. or H. M. The Magazine of Horticulture, Botany and Ru- ral Affairs. Conducted by C. M. Hovey. Boston, Svo. 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. Svo. 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. Svo. . An Encyclopedia of Plants. By the same. London, 1836, 1 thick voL Svo. . An Encyclopedia of Agriculture. By the same. London, 1831, 1 thick vol. Svo. ABBREVIATIONS AND BOOKS QUOTED. XiU Loudon Hortus Britannicus. A Catalogue of all the plants in Britain, by the same. London, 8vo. . The Suburban Horticulturist By the same. London, 1842, 8vo. .. The Suburban Gardener and Villa Companion. By the same Lon» don, 1838, 1842, 8vo. — !■ . Arboretum et Fruticetum Britannicum. By the same, 3 vols. London, 1838, 8vo. Liebig. Organic Chemistry in its applications to Agriculture and Physi- ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo. Land A Guide to the Orchard and Kitchen Garden, or an account of the Fruits and Vegetables cultivated in Great Britain. By George Lind- ley. London, 1831, 8vo. Lindley. An Int' eduction to Botany. By John Lindley. London, 1832, Svo. . An Introduction to the Natural System of Botany. By John Lindley. London, 1835, 2d ed. 8vo. . British Fruits. See Pomological Magazine— it is the same work. . The Theory of Horticulture, or an attempt to explain the Opera tion of Gardening upon Physiological Principles. By John Lindley. London, Svo. 1840. ■ The same work with Notes by A.Gray and A. J. Downing. New York, 1841, 12 mo. L. or Linnceus. Species Plantarum, 5th. ed. Berlin, 1810, 5 vols. Svo. Lelieur. La Pomone Fran^aise, ou Traite de la Culture Fran^aise, et de la Taille des Arbres Fruitiers. Parle Compte Lelieur. Paris, 1811, Svo. Man. The New England Fruit Book. By R. Manning, 2d ed. enlarg- ed by John M. Ives, Salem, 1844, 12mo. Man. in H. M. Manning's articles in Hovey's Magazine. Mill. The Gardener's and Botanist's Dictionary. By Philip Miller. — revised by Professor Martyn. London, 1819, 2 vols. Svo. MichatLX. The North American Sylva, or Descriptions of the i'orest Trees of the United States, Canada, &c. By A. F. Michaux. Paris, 1819, 3 vols Svo MIntosh. The Orchard and Fruit Garden. By Charles Mcintosh. Lon- don, 1819, 12mo. JV*. Buh. (The New Duhamel) Traite des Arbres Fruitiers de Duhamel. Nouvelle edition augmentee, etc. Par MM. Poiteau et Turpin, Paris. 5 vols. Folio, 1808 et seq. JVoM. See Jardin Fruitier. JVew England Farmer. A weekly periodical, devoted to Agriculture, Horticulture, &c. Boston, 4to. continued to the present time. O. Buh. See Duhamel. Pom. Mag. or P. M. The Pomological Magazine, or Figures and Des- criptions of the most important varieties of Fruit cultivated in Great Britain. London, 1828, 3 vols. Svo. Pom. Man. The Pomological Manual. By William R. Prince. New York, 1831, 2 vols. Svo. Pritue. A Treatise on the Vine. By WiUiam R. Prince, New York, 1830. 8va Xiv ABBBEVLiTIONS AND BOOKS QXTOTED. Prince. A short Treatise on Horticulture. By WiLiam Prince* New York, 1828, 12mo. Phillips. Pomarium Britannicum ;— an Historical and Botanical Account of the Fruits known in Great Britain. By Henry Phillips, London, 1820, 8vo. Pott, or Poiteau. Pomologie Fran^aise. Recueil des plus beaux Fruits, cul- tives en France. Par Poiteau. Paris, 1838, and continued in 4to. nog. Rivers. A Descriptive Catalogue of Pears, cultivated by T. Rivers. Saw- bridgeworth, 1843-44, pamphlet, 8vo. Ron. or Ronalds. Pyrus Mains 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. Stoitzer. The Practical Fruit Gardener. By Stephen Switzer, 1724, 8vo Torrey Sf Gray. A Flora of North America, containing abridged descrip- tions of all the known plants growing North of the Gulf of Mexico.. By John Torrey, M.D., and Asa Gray, M.D., New York, vol. 1st, 8vo New York, 1840, and still in progress. Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor- ticultural Society of London, 3d ed., London, 1842. [Prepared with great care by Robert Thompson, the head of the Fruit Department.] Thacher. The American Orchardist. By James Thacher, M.D., Boston, 1822, 8vo. Van Mom. Arbres Fruitiers, ou Pomologie Beige Experimentale €t Rai- sonnee. Par J. R. Van Mons. Louvain, 1835 — 1836, 2 vols. 12mo. — — — . Catalogue des Arbres Fruitiers, Descriptif, Abrege. Par J. B. Van Mons, Louvain, 1823. WUder, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esq., Presi- dent of the Massachusetts Horticultural Society. FRUITS AND FRUIT TREES CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT. In our survey of the culture of fruits let us begin at the be- ginning. Gradual amelioration, and the skilful practice of the cultivator, have so filled our orchards and gardens with good fruits, that it is necessary now to cast a look back at the types from which these delicious products have sprung. In the tropical zone, amid the surprising luxuriance of vege- tation of that great natural hothouse, nature offers to man, almost without care, the most refreshing, the most delicious, and the most nutritive fruits. The Plantain and Bananna, excellent either raw or cooked, bearing all the year, and producing upon a rood of ground the sustenance of a family ; the refreshing Guava and Sapodilla ; the nutritious Bread-fruit ; such are the natural fruit trees of those glowing climates. Indolently seated under their shade, and finding a refreshing coolness both from their ever- verdant canopy of leaves, and their juicy fruits, it is not here that we must look for the patient and skilful cul- tivator. But, in the temperate climates, nature wears a harsher and sterner aspect. Plains bounded by rocky hills, visited not only by genial warmth and sunshine, hat 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 Beurr^, the Almond is deprived of its bitterness, and the dry and flavourless Peach is at length a tempting and delicious fruit. It is thus only in the face of obstacles, in a climate where nature is not prodigal of perfections, and in the midst of thorns and .sloes, that man the gardener arises and forces nature to vield to his art. 1 7 PRODUCTION OP NEW VARIETIES. These improved sorts of fruit wnich 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 f©rm, these artificially created sorts are also much more liable to diseases and to decay. From these facts arises the fruit-garden, with its various processes of grafting, budding and other means of continuing the sort ; with also its sheltered aspects, warm borders, deeper soils, and all its various refinements of art and culture. In the whole range of cares and pleasures belonging to the garden, there is nothing more truly interesting than the 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 ofi;en 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 ori- ginate in a certain soil and climate, are found best adapted to that locality, the production of new sorts of fruit, of high merit, may be looked on as a most valuable, as well as interesting result. Beside this, all the fine new fruits, which, of late, figure so conspicuously in the catalogues of the nurseries and fruit gar- dens, have not been originated at random and by chance efforts. Some of the most distinguished pomologists have devoted years to the subject of the improvement of fruit trees by seeds, and have attained if not certain results, at least some general BT SEED. 8 laws, which greatly assist us in this process of amelioration. Let us therefore examine the subject a little more in detail. In the wild state, every genus of trees consist of one or more species, or strongly marked individual sorts ; as, for example, the white birch and the black birch; or, to confine ourselves more strictly to the matter in hand, the different species of cherry, the wild or bird cherry, the sour cherry, the mazzard cherry, &c. These species, in their natural state, exactly reproduce tliemselves ; 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, grafl, 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. Tt will always be identically the same. The process of amelioration hegins 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 tind that, in the leaves and habit of growth, many of the seedlings do not entire- ly resemble the original species. When they come into bearinj:^, 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 p new variety ; though only a few, perhaps only one, may be su- periour to the original species. It is worthy of remark, that exactly in proportion as this re- production is frequently repeated, is the change to a great va- riety of forms, or new sorts increased. It is likely indeed, thai to gather the seeds from a wild mazzard in the woods, the in- stances of departure from the form of the original species would be very few; while if gathered from a garden tree, itself some time cultivated, or several removes from a wild state, though still a mazzard, the seedlings will show great variety of cha- racter. Once in the possession of a variety, which has m,oved out of the natural into a more domesticated form, we have in our hands the best materia] for the improving process. The fixed original habit of the species is broken in upon, and tliis variety which we have created, has aUvays afterwards some tendency to 4 PRODUCTION OP NEW VARIETIES. make turther departures trom the original form. It is true that all or most of its seedlings will still retain a likeness to the pa- rent, but a few will differ in some respects, and it is by seizing upon those which show symptoms of variation, that the improver of vegetable races- founds his hop-es. 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 JMayduke, and from the last the sweet and lus- cious Black-Hearts ; but a glance will show us that the duke cherries retain the distinct dark foliage, and, in the fruit, some- thing of the same flavor, shape and color of the original spe- cies ; and the heart cherries the broad leaves and lofty growth of the mazzard. So too, the currant and gooseberry are differ- ent species of the same genus ; but though the English goose- berry growers have raised thousands of new varieties of this fruit, and shown them as large as hen's eggs, and of every va- riety of form and color, yet their efforts with the gooseberry have not produced any thing resembling the common currant. Why do not varieties produce the same from seed ? Why if we plant the stone of a Green Gage plum, will it not always produce a Green Gage ? This is often a puzzling question to the practical gardener, while his every day experience forces him to assent to the fact. We are not sure that the vegetable physiologists will under- take to answer this query fully. But in the mean time we can throw some light on the subject. It will be remembered that our garden varieties of fruits are not natural forms. They are the artificial productions of our culture. They have always a tendency to improve, but they have also another and a stronger tendency to return to a natural, or wild state. " There can be no doubt," says Dr. Lindley, " that if the arts of cultivation were abandoned for only a few years, all the annual varieties of plants in our gardens would disappear and be replaced by a few original v/ild forms." Be- tween these two tendencies, therefore, the one derived from na- ture, and the other impressed by culture, it is easily seen how little likely is the progeny of varieties always to reappear in the same form. Again, our American farmers, who raise a number of kinds of Indian corn, very well know that, if they wish to keep the soits distinct, they must grow them in different fields. Without this precaution they find on planting the seeds produced on the THE VAN MONS METHOD. 9 yeilow 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 ol 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 thewgreat number of seedling fruits produced in the United States, there is found occasionally a variety, perhaps a plum or a peach, which will nearly always reproduce itself from seed. From some for- tunate circumstances in its origin, unknown to us, this sort, in becoming improved, still retains strongly this habit of the natu- ral or wild form, and its seeds produce the same. We can call to mind several examples of this ; fine fruit trees whose seeds have established the reputation in their neighborhood of fidelity to the sort. But when a graft is taken from one of these trees, and placed upon another stock, this grafted tree is found to lose its singular power of producing the same by seed, and becomes like all other worked trees. The stock exercises some, as yet, unexplained power, in dissolving the strong natural habit of the variety, and it becomes like its fellows, subject to the laws of its artificial life. When we desire to raise new varieties of fruit, the common practice is to collect the seeds of the finest table fruits — those sorts whose merits are every where acknowledged to be the highest. In proceeding thus we are all pretty well aware, tha\ 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. Ilia perseverance was indefatigable, and experimenting mainly on 6 PRODUCTION OF NEW VARIETIES Pears, he succeeded in raising an immense number of new varieties of high excellence. The Beurr^ Diel, De Louvain, Frederic of Wurtemberg, &c., are a few of the many well H:nown 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 yerfect 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 ihe 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, Thfe tendency is most strongly shown in the seeds borne by eld fruit-trees. And " the older the tree is of any cultivated variety of Pear," says Dr. Van Mons, " the nearer will the seedlings, raised from it, approach a wild state, without however ever being able to return to that state." On the other hand, the seeds of a young fruit tree of a good sort, being itself in the state of amelioration, have the least ten- dency to retrograde, and are the most likely to produce improved sorts. Again, there is a certain limit to perfection in fruits. When this point is reached, as in the finest varieties, the next genera- tion will more probably produce bad fruit, than if reared from seeds of an indifferent sort, in the course of amelioration. While, in other words, the seeds of the oldest varieties of good fruit mostly yield inferiour sorts, seeds taken from recent varie- ties of bad fruit, and reproduced uninterruptedly for several gene- rations, will certainly produce good fruit. With these premises, Dr. Van Mons begins by gathering his seeds from a young seedling tree, without paying much regard to its quality, except that it must be in a state of variation ; that is to say, a garden variety, and not a wild sort. These he sows in a seedbed or nursery, where he leaves the seedlings until they attain sufficient size to enable him to judge of their character. He then selects those which appear the most pro- mising, plants them a few feet distant in the nursery, and awaits their fruit. Not discouraged at finding most of them of mediocre quality, though differing from the parent, he gathers the fxrst seeds of the most promising and sows them again. The next generation comes more rapidly into bearing than the first, and shows a greater number of promising traits. Gathering imme- diately, and sowing the seeds of this generation, he produces a third, then a fourth, and even a fifth generation, uninterruptedly, from the original sort. Each generation he finds to come more quickly into bearing than the previous one, (the 5th sowing o' THE VAN MONS METHOD. 7 pears fruiting at 3 years,) and to produce a greater number of valuable varieties ; until in the fifth generation the seedlings are nearly all of great excellence. Dr. Van Mons found the pear to require the longest time to attain perfection, and he carried his process with this fruit through five generations. Apples he found needed but foui 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 suhdue or enfeeble the original coarse luxuriance of the tree. Keeping this in mind, Dr. Van Mons always gathers his fruit before fully ripe, and allows them to rot before planting the seeds, in order to refine or render less wild and harsh the next generation. In transplanting the young seedlings into quarters to bear, he cuts off* the tap root, and he annually shortens the leading and side branches, besides planting them only a few feet apart. All this lessens the vigour of the trees, and produces an impression upon the nature of the seeds which will be produced by their first fruit ; and, in order to continue in full force the progressive variation, he allows his seedlings to bear on their own roots.* Such is Dr. Van Mons' theory and method for obtaining new varieties of fruit. It has never obtained m.uch 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 Ihe best old varieties of fruits, were surprised to find their seed- lings producing only very inferiour fruits. These seedlings had returned by their inherent tendency almost to a wild state. By rearing from them, however, seedlings of many repeated gene- rations, we have arrived at a great number of the finest apples, * " 1 have found this art to consist in regenerating in a direct line of descent, and as rapidly as possible an improving variet\% taking care that there be no in- terval between the generations. To sow, to re-sow, to sow again, to sow perpetu- ally, in short to do nothing but sow, is the practice to be pursued, and which can- not be departed from ; and in short this is the whole secret of the art I have era* nloyed." — Van Mons' Arhres Fruiiiers, 1. p. 223. 2 8 PRODUCTION OF l^EW VARIETIES. pears, peaches ^nd plums. According to Dr. Van Mons, had this process been continued uninterrwptedly, from one generation to the next, a much shorter time would have been necessary foi the production of first rate varieties. To show how the practice of chance sowing works in the other hemisphere, it is stated by one of the most celebrated of the old writers on fruits, Duhamel of France, that he had been in the habit of planting seeds of the finest table pears for fifiy years without ever having produced a good variety. These seeds were from trees of old varieties of fruit. The American gardener vvill 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 v/hole life. Nearly all that it is ne- cessary for him to do in attempting to raise a new variety of ex- cellence by this simple mode, is to gather his seeds (before they are fully ripe,) from a seedling sort of promising quality, though not yet arrived at perfection. The seedling must be quite young — must be on its own root (not grafted ;) and it must be a healthy tree, in order to secure a healthy generation of seed- lings. Our own experience leads us to believe that he will scarcely have to go beyond one or two generations to obtain fine fruit. These remarks apply to most of our table fruits common- ly cultivated. On the other hand, our native grapes, the Isabella, Catawba, &c., which are scarcely removed from the wild state, must by this ameliorating process be carried through several successive generations before we arrive at varieties equalling the finest foreign grapes ; a result, which, judging from what we see in progress, we have every reason speedily to hope for. In order to be most successful in raising new varieties by suc- cessive reproduction, let us bear in mind that we must avoid — • 1st, the seeds of old fruit trees ; 2d, those of grafted fruit trees ; and 8d, that we have the best grounds for good results when we gather our seeds from a young seedling tree, which is itself ra. ther Q. perfecting than a perfect fruit. It is not to be denied that, in the face of Dr. Van Men's theory, in this country, new varieties of rare excellence are sometimes obtained at once by planting the seeds of old grafted varieties ; thus the Lawrence's Favourite, and the Columbia plums, were raised from seeds of the Green Gage, one of the oldest European varieties. Such are the means of originating new fruits by the Belgian mode. Let us now examine another more direct, more interest- ing, and more scientific process — cross-breeding ; a mode almosl CROSS-BREEDING. 9 universally 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-hreeding. In the blossoms of fruit-trees, and of most other plants, tht> seed is the offspring of the stamens and pistil, which may be considered the male and female parents, growing in the same flower. Cross-breeding is, then, nothing more than removing out of the blossom of a fruit tree the stamens, or male parents, and bringing those of another, and different variety of fruit, and dusting the pistil or female parent with them, — a process suffi- ciently simple, but which has the most marked effect on the seeds produced. It is only within about fifty years that cross-breeding has been practised ; but Lord Bacon, whose great mind seems to have had glimpses into every dark corner of human know- ledge, finely foreshadowed it. " The compounding or mixture of plants is not found out, which, if it were, is more at command than that of living creatures ; wherefore, it were one of the most notable discoveries touching plants to find it out, for so you may have great varieties of fruits and flowers yet unknown."^ a^ 7 In figure 1, is shown the blossom of the Cherry. The central portion, a, connected directly with the young fruit, is the pistil. The numerous surrounding threads b, are the stamens. The summit of the stamen is called the anther, and secretes the powdery substance called pollen. The pistil, has at its base, the Fig. 1. embryo fruit, and at its summit, the stigma. The use of tlie stamens is to fertilize the young seed contained at the base of the pistil ; and if we fertilize the pistil of one variety of fruit by the pollen of another, we shall obtain a new variety partaking intermediately of the qualities of both parents. Thus, among fruits owing their origin directly to cross-breeding, Coe's Golden Drop Plum, was raised from the Green Gage, impreg- nated by the Magnum Bonum, or Egg plum ; and the Elton cherry, from the Bigarrieu, impregnated by the White Heart.* Mr. Knight was of opinion that the habits of the new variety would ahvays be found to partake most strongly of the constitu- tion, and habits of the female parent. Subsequent experience does not fully confirm this, and it would appear that the parent * The seedlings sometimes most resemble one parent sometimes the other ; but more frequently share the qualities of both. Mr. Coxe describes an Apple, a cross between a Newtown Pippin and a Russet, the fruit of which resembled ex- lemally at one end the Russet and at the other the Pippin, and the fla\o\u: at either end corresponded exactly w ith the character of the exierit ur. 10 PRODUCTION OF NitW VARIETIES. ivhose character is most permanent, impresses its form most for cibly on the offspring. The process of obtaining cross-bre i seeds of fruit trees is very easily performed. It is only necessary when the tree bloomg 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, wecut 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. What is strictly called a cross-bred plant or fruit is a sub-variety raised between two varieties of the same species. There are, however, certain species, nearly allied^ which are capable of fer- tilizing each other. The offspring in this case is called a hybrid, or mule, and does not always produce perfect seeds. " This power of hybridising," says Dr. Lindley, " appears to be much more common in plants than in animals. It is, however, in ge- neral only between nearly allied species that this intercourse can take place ; those which are widely different in structure and constitution not being capable of any artificial union. Thus the different species of Strawberry, of the gourd or melon family, mtermix with the greatest facility, there being a great accord- ance between them in general structure, and constitution. But no one has ever succeeded in compelling the pear to fertilize the apple, nor the gooseberry the currant. And as species that are very dissimilar appear to have some natural impediment which prevents their reciprocal fertilization, so does this obstacle, of whatever nature it may be, present an insuperable bar to the in- tercourse of the different genera. All the stories that are cur- rent as to the intermixture of oranges and pomegranates, of roses and black currants, and the like, may therefore be set down to pure invention." In practice, this power of improving varieties by crossing is very largely resorted to by gardeners at the present day. Not only in fruit trees, but in ornamental trees, shrubs, and plants, wid especially i n florists' flowers, it has been carried to a grea< CROSS-BREEDING. 11 extent. The great number of new and beautiful Roses, Azaleas Camellias, Fuchsias, Dahlias, and other flowering plants so splendid in colour, and perfect in form, owe their origin to care- ful cross-breeding. In the amelioration of fruits it is by far the most certain, and satisfactory process yet discovered. Its results are more speedily obtained, and correspond much more closely to our aim, than .hose procured by successive reproduction. In order to obtain a new variety of a certain character, it is only necessary to select two parents of well known habits, and which are both varieties of the same, or nearly allied species, and cross them for a new and intermediate variety. Thus, if we have a very early, but insipid, and worthless sort of pear, and desire to raise from it a variety both early and of fine flavour, we should fertilize some of its pistils, with the pollen of the best flavoured variety of a little later maturity. Among the seed- lings produced, we should look for early pears of good quality, and at least for one or two varieties nearly, or quite as early as the female parent, and as delicious as the male. If we 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 impart the quality of lateness to a very choice plum, we must look out for a late variety, whether of good or bad quality, as the mother, and cross it with our best flavoured sort. If we desire to impart hardiness to a tender fruit, we must undertake a cross between it and a much hardier sort ; if we seek greater beauty of colour, or vigour of growth, we must insure these qualities by selecting one parent having such quality strongly marked. As the seeds produced by cross fertilization are not found to produce precisely the same varieties, though they will nearly all partake of the mixed character of the parents, it follows that we shall be most successful in obtaining precisely all we hope for in the new race, in proportion to the number of our cross-bred seedlings ; some of which may be inferiour, as well as some ftuperiour to the parents. It is always well, therefore, to cross several flowers at once on the same plant, whe^ 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 f)f 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 rhe 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 BUflficient aga to produce its fruit in perfccticii. 12 PEOPAGATIOS. CHAPTER II. PROPAaATION OF VARIETIES. GRAFTING. BJDDING. CUTTINGS. LAYERS AND SUCKERS. After having obtained a new and choice kind of fruit, which in our hands is perhaps only a single tree, and which, as we have already shown, seldom produces the same from seed, the next inquiry is how to continue this variety in existence, and how to increase and extend it, so that other gardens and coun- tries may possess it as 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 weil known and practised by the Greeks and Romans. The latter, indeed, describe a great variety of modes, quite as ingenious as any of the fanciful variations now used by gardeners. The French who are most expert in grafting, practice occasionally more than fifty modes, and within a few years have succeeded pes- fectly in grafting annual plants, such as the tomato, the dahlia, and the like. The uses of grafting, and budding, as applied to fruit trees, may be briefly stated as follows : 1. The rapid increase or propagation of valuable sorts of fruit not easily raised 'oy 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 coo? GRAFTmO. 13 climate and damp strong soil, by working the Peach on the Plum. 4. To render f^MJctrf certain kinds of fruit, by grafting them on suitable stocks of slower growth, as in the case of the Pear on the Quince, the Apple on the paradise stock, &c. 5. By grafting several kinds on the same tree, to be able to have a succession of fruit, from early to late, in a small garden, 6. To hasten the bearing of seedling varieties of fruit, or of such as are a long time in producing fruit, by grafting them on the branches of full grown, or mature bearing trees. Thus a seedling pear, which would not produce fruit on its own root in a dozen years, will generally begin to bear the third or fourtii year, if grafted on the extremity of the bearing branches of a mature tree. The proper time for grafting fruit trees is in the spring, as soon as the sap is in motion, which commences earliest with the Cherry and Plum, and ends with the Pear and Apple. The pre- cise time of course varies with the season and the climate, but is generally comprised from February to the middle of April. The grape vine, however, which suffers by bleeding, is not usu^ ally grafted until it is in leaf. The most favourable weather for grafting is a mild atmosphere with occasional showers. The scions are generally selected previously ; as it is found in nearly all kinds of grafting by scions, that success is more complete when the stock upon which they are placed is a little more advanced — the sap in a more active state than i^ the scion. To secure this, we usually cut the scions very oarly 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 ihey 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 nursery-rows, these being usually in better condition than those taken from old trees not always in a healthy state. The stock for grafting upon, % 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, 2 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 thia method is only successful when the loot is small, and when the top of the stock is taken off, and the whole root is devoted to supplying the graft with nourish nent. The theory ^'grafting is based on the powe? of union between the young tissues, or organizable matter of growing wood. When the parts are placed nicely in contact, the ascending sap of the stock passes into and sustains life in the scion ; the buds of the latter, excited by this supply of sap and the warmth of the sea- son, begin to elaborate and send down woody matter, which, passing through the newly granulated substance of the parts in contact, unites the graft firmly with the stock. " If," says De Candolle, " the descending sap has only an incomplete analogy with the wants of the stock, the latter does not thrive, though the organic union may have taken place ; and if the analogy be- tween the albumum of stock and scion is wanting, the organic union does not operate ; the scion cannot absorb the sap of the stock and the graft fails." Grafting therefore is confined within certain limits. A scion from one tree will not, from the want of affinity, succeed on every other tree, but only upon those to which it is allied. We are, in short, only successful in budding or grafting where there is a close relationship and similarity of structure between the stock and the scion. This is the case with varieties of the same species, which take most freely, as the different sorts of Apple ; next with the different sjjecies 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 cla-ssical horticulturist will not fail to recall to mind Pliny's account of the tree in the garden of Lucullus, grafted m such a manner as to bear Olives, Almonds, Apples, Pears, Plums, Figs, and Gmpes. There is little doubt, however, that this was some ingenious deception — as to this day the Italian gardeners pre- tend to sell Jasmines, Honeysuckles, &^, growing together and grafted on Oranges and Pomegranates. This is ingeniousff managed, for a short lived effect, by inti-o- ducing the stems of these smaller plants through a hole bored up the centre of the Btock of the trees— their roots being in the same soil, and their stems, which after a little growth fiU up these boles, appearing as if really grafted. GRAFTING. 15 culture is as the following ; Apples, on apple or crab seedlings for orchards (standards,) or on Paradise apple stocks, for dwarfs ; Pears, on pear seedlings for common culture, or Quince stocks for dwarfs, and sometimes on the thorn for clayey soils ; Peaches, on their own seedlings for standards or for orchards ; on Almonds, for hot and dry climates ; on Plums in cold or moist soils, or to secure them against the worm ; Apricots, on Plum stocks, to render them hardy and productive, or on their own seedlings to render them long-lived. Nectarines are usually worked on the Peach or Plum ; and Cherries on 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 graftings it is only necessary with a smooth sloping cut, upwards on the stock a, and downwards on the scion Z>, Fig. 2, to make the two fit precisely, so that the inner bark of one corres- ponds exactly with that of the other, to bind them firmly together with a strand of matting, and to cover the wound entirely with grafting clay or wax, and the whole is finished. In this, which is one of -the neatest modes, the whole forms a complete union nearly at once ; leaving scarcely any wounded part to heal over. But, as it is only rarely that the stock is of so small a size as to fit thus perfectly to the scion, the operation must be varied somewhat, and requires more skill. The method in most com- Yi„ 2. """^^ "^® ^° cover all difficulties, is called tongue Sphce grafting, grafting. We may remark here that grafting the shoots of Peaches, Nectarines and Apricots, owing to their large pith is more difficult than that of other fruit trees. A variation of splice-grafting, Fig. 3, has been invented to obviate this. This consists in selecting the scion a, so as to leave at its lower end about a fourth of an inch of two years old wood which is much firmer. The bottom of the slope on the stock is cut with a dove-tail notch h, into which the scion is fitted. Tongue grafting, (or whip-grafting,) Fig. 4, resembles very nearly splice-grafting, except, instead of the simple splice, a tongue is made to hold the two together moie firmly. In order to understand this method let us explain it a lit- tle in detail. Fi^. 3. SpHc* grafting the jfeacJu 16 pRorAGATIO^^ Fig. 3. Tongue-grafting, progresssive stages. Having chosen your stock of the proper size, cut it off at th^ point »/here, a, it appears best to fix the graft. If the stock is quite small, it may be within three or four inches of the ground. Then, with a very sharp knife, make a smooth cut upwards h, about two inches in length. Next make a slit, from the top of t' is 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 iniier hark of the scion Jit exactly the inner hark 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 finall)' cover the wound with well prepared grafting-clay or wax, z". This ball of clay should more than cover the union, by an inch above and below, and should be about an inch thick. If graft- ing-wax is used, the covering need not be above half an inch thick. In a month's time, if the graft has taken, it will be expanding its leaves and sending out shoots. It will then be necessary to rub or cut off all shoots between the ball and the ground, if it is a small stock, or all those v.hich would rob it of a principal share of nourishment, if upon a large tree. If the scion or stock is very weak, it is usual to leave one or two other buds for a time, to assist in drawinjj up the sap. About the middle of July, after a rainy day, you may ren'iove e tali of clay, and, if the graft ia GRAFTING. 17 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 allo^v 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, k, and another near the bottom of the scion, I. These buds attract the rising sap to the portions where they are p.laced, form woody matter, and greatly facilitate the union of the parts near them ; the upper part of the stock, and the lower part of the scion, being the portions soonest liable to perish from a want of nourishment.* Cleft grafting is a very easy though rather clumsy mode, and is in more common use than any other in the United States. It is chiefly practised on large stocks, or trees the branches of which have been headed back, and are too large for tongue-grafting. The head of the stock is first cut over horizontally with the saw, and smoothed with a knife. A cleft about two inches deep is then made in the stock with a hammer and splitting-knife. The scion is now prepared, by sloping its lower end in the form of a wedge about an inch and half long, leaving it a little thicker on the outer edge. Opening the cleft with the splitting knife, or a small chisel for that purpose, push the scion carefully down to its place, fitting ^"ts inner bark on one side to that of one side of the stock. When the stock is large, it is usual to insert two scions, Fig. 4. On withdraw- ing the chisel, the cleft closes firmly on the scions, when the graft is tied and clayed in the usual manner. Apple stocks in many American nurseries, are grafted in great quantities in this mode — the stocks being previously taken out of the ground, headed down very near the root, cleft grafted with a single scion, sloping off with an oblique cut the side of the stock opposite that where the graft is placed, and then planted at once in the rows so as to allow only a couple of buds of the scion to appear above ground. It is not usual with many, either to tie, or clay the grafts in this case, as the wound is placed below the surface ; but when this plan is adopted, the grafts must be set * In grafting large quantities of young trees when stocks are scarce, it is not an unusual practice in some nurseries to tongue or whip-graft upon small pieces of roots of the proper sort of tree, planting the same in the earth as soon as grafted. Indeed, Dr. Van Mons considers tliis the most complete of all modes, with regard to the perfect condition of the grafted sort ; 1st, because the smallest quantity of the stock is used ; and 2d, because tVe lower part of the scion being thus placed in the groimd, after a time it throws out fibres from that portion, and so at last L» actually growing on its own roots. 2* 18 PROPAGATION. and the trees planted at once, drawing the well pulverized soil v/ith great care around the graft. Another way of grafting apple stocks, common in some western nurseries, consists in tongue-grafting on seedling stocks of very small size, cut back almost to the root. This is performed in winter, by the fire, siue — the grafts carefully tied, and the roots placed in the cel- lar, in sand, till spring, when they are planted, the top of the graft just above ground. Grafting the Vine is attended with great success in the cleft manner if treated as follows. Cut your scions during the winter or early spring, keeping them partially buried in a cool damp cellar till wanted. As soon as the leaves of the old vine or stock are fully expanded, and all danger of bleeding is past — say about the 10th of June, cut it off smoothly below the surface of the ground, and split the stock and insert one or two scions in the usual manner, binding the cleft well together if it does not close firmly. Draw the soil carefully over the whole, leaving- two or three buds of the scion above the surface. If the root of the stock is a strong native grape, the graft will frequently grow ten or fifteen feet during *he first season, and yield a fair crop the second year. The Vine may also be grafted with good success at the usual season if grafted below the ground, but above ground, it should not be attempted, on account of bleeding, until the leaves are nearly expanded. Saddle grafting, Fig. 5, consists in cutting the top of the stock in the form of a wedge, splitting the scion and thinning away each half to a tongue shape, placing it astride the stock, and fitting the two, at least on one side, as in tongue-grafting. This mode offers the largest surface for the junc- tion of the scion and stock, and the union is very perfect. Mr. Knight, who practised it chiefly upon Cherry trees, states that he has rarely ever seen a graft fail, even when the wood has been so succulent and immature as to preclude every hope of success by any other mode. p. "^ A variety of this mode, for stocks larger than Saddle grafting, the scions, is practised with much success in Eng- land after the usual season is past, and when the bark of the stock separates readily. '' The scion, which must be smaller than the stock, is split up between two or three inches from its lower end, so as to have one side stronger than the other. This strong side is then properly prepared and introduced between the bark and the wood ; while the thinner division is fitted to the op- posite side of the stock." The graft, thus placed, receives a BXTDDI1S7 1« )sedily covered by a scion which svands large supply of the sustaining fluid from the stock, and the union is rapid ; while the wound on the stock is s new layer of bark from that part of the astride it. Grafting clay is prepared by mixing one third horse- dung free from straw, and two thirds clay, or clayey loam, with a little hair, like that used in plaster, to pre- vent its cracking. Beat and temper it for two or three days, until it is thoroughly incorporated. When used, it should be of such a con- sistency as to be easily put on and shaped with the hands. Grafting wax of excellent quality we have made by melting together three parts of bees- wax, three parts of rosin and two parts tallow. While yet warm it may be worked with the aid of a lit- tle water, like shoemaker's wax, by the hand. The Yi^.&. Saddh grafling Large stocks. common grafting wax of the French gardeners is of two kinds. The first, is melted and laid on with a brush in a fluid state, and is made of half a pound of pitch, half a pound of bees-wax, and a pound of cow-dung boiled together. The second, which ig spread while warm on strips of coarse cotton, or strong paper, and wrapped directly about the graft, answering at once to tie and to protect it, is composed of equal parts of bees-wax, tur- pentine, and resin. The grafting wax most commonly used here is made of tallow, bees-wax, and resin, in equal parts, or, as many prefer, with a little more tallow to render it pliable. Grafting wax is a much neater and more perfect protection than grafting clay, but the trifling cost of the latter, where a great deal of work is to be done, accounts for its greater use by nirserymen, and gardeners generally. Buddi7ig. 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 so PB.OPAGATI0H* circumstances. In grafting, we use a branch, composed of seve- rarl buds with a considerable quantity of bark and wood ; whilf* 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 much practised. These are, first, the great rapidity with which it ia performed ; a skilful budder, with a clever boy following him to tie the buds, being able to work from a thousand to twelve hundred young nursery stocks in a day. '2d. The more convenient sea- son at which it is performed, in all countries where a short spring crowds garden labours within a small space. 3d. Being able to perform the operation without injuring the stock in case of failure, which is always more or less the case in stocks headed down for grafting. 4th. The opportunity which it affords, when performed in good season, of repeating the trial on the same stock. To these we may add that budding is universally preferred here fox- all stone fruits, such as Peaches, Apricots, and the like, as these require extra skill in grafting, but are budded with great ease. The proper season for huddixig fruit trees in this country is from the first of July to the miidle of September ; the different trees coming into season as follows ; Plums, Cherries, Apri- cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines and Peaches. Trees of considerable size will require budding earlier than young seedling stocks. But the opera- tion is always, and only, performed ivhen the hark of the stock parts or separates freely from the wood, and when the buds of the current year's growth are somewhat plump, and the young wood is growing firm. Young stocks in the nursery, if thrifty, are usually planted out in the rows in the spring, and budded the same summer or autumn. Before commencing you should provide yourself with a budding knife, Fig. 7, (about four and a half inches long,) having a rounded blade at one end, and an ivory handle terminating in a thin rounded edge called the haft, a, at the other. In choosing your buds, select thrifty shoots that have nearly done growing, and prepare what is called a stick of huds, Fig. 8, by cutting off a few of the imperfect buds at the lower, and such as may be yet too soft at the upper ends, leaving only smooth well developed single buds ; double buds being fruit- buds. Cut off the leaves, allowing about half an inch of the foot-stalks to remain for convenientW inserting the buds. Some strands of bass-matting ^^ ^ krd^ about twelve or fourteen inches long, previously BUDDING. 'i^ soaked in water to render them soft and pliable, (or in the absence of these some soft woollen yarn,) must also be at hand for tying the buds. Shield or T budding is the most approved mode in all countries. A new variety of this method now generally practised in this country we shall describe first as being the simplest and best mode for fruit trees. American shield budding. Having your stick of buds ready, choose a smooth portion of the stock. When the latter is small, let it be near the ground, and, if equally convenient, select also the north side of the stock, as less exposed to the sun. Make an upright incision in the bark from an inch to an inch and a half long, and at the top of this make a cross cut, so that the whole shall form a T. From the stick of buds, your knife being very sharp, cut a thin, 'smooth slice of wood and bark containing a bud, Fig. 9, a. With the ivory haft of your bud- ding knife, now raise the bark on each side of the incision just wide enough to admit easily the pre- pared bud. Taking hold of the footstalk of the leaf, insert the bud under the bark, pushing it gently ^ig. 8. A down to the bottom of the incision. If the upper stick of buds. |iii.| portion of the bud projects above the horizontal i.,iji^| part of the T, cut it smoothly off now, so that it \hM may completely fit, b. A bandage of the soft p matting is now tied pretty firmly over the whole wound. Fig. 10, commencing at the bottom, and leaving the bud, and the footstalk of the leaf only exposed to the light and air. Common shield-budding, Fig. 11, practised in all gardens in Europe, differs from the foregoing only in one respect — the removal of the slice of wood contained in the bud. This is taken out with the point of the knife, holding the bud or shield by the leaf stalk, with one hand, inserting the knife under the wood at the lower extremity, and then raising and drawing out the wood by bending it upwards and downwards, with a slight jerk, until it is loosened from the bark ; always taking care that a sm.all portion of the wood re- mains behind to fill up the hollow at the base or heart of the bud. The bud thus prepared is in- serted precisely as before described. The American variety of shield budding is found greatly peferable to the European mode, at least for this climate. Many sorts of fruit trees, specially Plums and Cherries, nearly mature American shield bvddinff. Fig. 10. 22 PROPAGATION. Fig. 11. t?ieir 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 v/ood 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 unifoi'mly more successful. It has been very fairly tested upon hundreds of thousand fruit trees, in our gardens, for the last twenty years, and, although practised English budders comino- 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 superioiity 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 loosened, 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, a. About mid- summer, if the shoot is strong, this support may be removed, and the superfluous portion of the stock smoothly cut away in the dotted line, l, when it will be rapidly covered with young bark. We have found a great advantage, when budding trees which do not take readily, in adopting Mr. Knight's excellent mode of tying with two distinct 7>^f.)J;-jJo^^;^ bandage* ; one covering that part below the biu\ gr^'mLghud. nfFLUENCB OP THE STOCK. 25 and the other the portion above it. In this case the lower band, age is removed as soon as the bud has taken, and the upper left for 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 have not found that it possesses any superiour merit for fruit trees. An ingenious application of budding, worthy the attention of amateur cultivators, consists in using a blossom-bud instead of a wood-bud ; when, if the operation is carefully done, blossoms and fruit will be produced at once. This is most successful with the Pear, though we have often succeeded also with the Peach. Blossom-buds are readily distinguished, as soon as well formed, by their roundness, and in some trees by their growing in pairs ; while wood-buds grow singly, and are more or less pointed. We have seen a curious fruit grower borrow in this way, in September, from a neighbor ten miles distant, a single blossom-bud of a rare new pear, and produce from it a fair and beautiful fruit the next summer. The bud, in such cases, should be inserted on a favourable limb of a bearing tree. Amiular budding, Fig. 12, we have found a valuable mode for trees with hard wood, and thick bark, or those which, like the walnut, have buds so large as to render it difficult to bud them in the common way. A ring of bark, when the sap is flowing freely, is taken from the stock, a, and a ring of corresponding size containing a bud, b, from the scion. If the latter should be Fio- 12 ^^^ large, a piece must be taken from it to make Annular'lud'ding. it At ; or should all the scions be too small, the ring upon the stock may extend only three fourths the way round, to suit the ring of the bud. An appJicaiion 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 in only necessary, as soon as the sap rises vigorously in the spring, to apply a new ring of bark in the annular mode taken from a branch of proper size ; tying it firmly, covering it with grafting clay to exclude the air, and finally drawing up the earth so as to cover the wound completely. When the tree is too large to apply an entire ring, separate pieces, carefully fitted, will an- swer ; and it is well to reduce the top somewhat by pruning, 24 PROPAGATION. that it may not make too large a demand on the root for a sup^ ply of food. Budding may be done in the spring as well as at the latter end of summer, and is frequently so performed upon roses, and other ornamental shrubs, by French gardeners, but is only occasional use upon fruit trees. Influence of the stock and graft. The well known fact that we may have a hundred different varieties of pear upon the same tree, each of which produces its fruit of the proper form, colour, and quality ; and that we may have, at least for a time, several distinct, though nearly related species upon one stock, as the Peach, Apricot, Nectarine, and Plum, prove very conclusively the power of every grafted or budded branch, however small, in preserving its identity. To explain this, it is only necessary to recall to mind that the as- cending sap, which is furnished by the root or stock, is nearly a simple fluid ; that the leaves digest and modify this sap, forming a proper juice, which re-descends in the inner bark, and that thus every bud and leaf upon a branch maintains its individu- ality by preparing its own proper nourishment, or organizing matter, out of that general aliment, the sap. Indeed, according to De Candolle,* each separate cellule of the inner bark has this power of preparing its food according to its nature ; in proof of which, a striking experiment has been tried, by grafting rings of bark, of different allied species, one above another on the same tree without allowing any buds to grow upon them. Gn 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, will always be found to bear the original wild fruit, and not to have beer in the least affected by the graft. But, whilst grafting never effects any alteration in the identity of the variety or species of fruit, still it is not to be de- 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 caie knows that the slower habit of growth in ,he * Phydologie VigiuMe. INFLUENCE OP THE ,STOCK. iCi Quince stock, is shared by the Pear grafted upon it, which bo^, comes a dwarf; as does also the Apple when worked on th« Paradise stock, and, in some degree, the Peach on the Plum. The want of entire similarity of structure between the stock and graft, confines the growth of the latter, and changes it, in the case of the Pear, from a lofty tree to a shrub of eight or ten feet in height. The effect of this difference of structure is very ap- parent, when the Peach is grafted on the Plum, in the greater size of the trunk above, as compared with that below the graft ; a fact which seems to arise from the obstruction which the de- scending sap of the graft finds in its course through the bark of the stock. To account for the earlier and greater fruitfulness caused by grafting on a stock of slower growth, Mr. Knight, in one of his able papers, offers the following excellent remarks. " The disposition in young trees to produce and nourish blos- som buds and fruit, is increased by this apparent obstruction of the descending sap ; and the fruit, I think, ripens somewhat ear- lier than upon other young trees of the same age which grow upon stocks of their own species. But the growth and vigor of the tree, and its power to nourish a succession of heavy crops, are diminished, apparently, by the stagnation in the branches iind 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 ^.0 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 %vanted is wrong ; but it is eligible wherever it is wished lo 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- i^nce. Thus in dry chalky soils where the Peach on its own roots will scarcely grow, it is found to t-hrive 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 neighborhood, is frequently acclima- tised by grafting it on a native stock of very hardy habits. Thus near the sea-coast where the finer plums thrive badly, we have seen them greatly improved by being worked on the beech- plum, a native stock adapted to the spot ; and the foreign grape is more luxuriant when grafted on our native stocks. A slight effect is sometimes produced by the stock on the £0 PROPASATIOIf. ^ality of the fruit. A few sorts of pear are superiour in fla- Tour, 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 be avoided, as it will communicate disease slowly to the gra-ft, 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 or climate is unfavourable, we use a stock, which is adapted to the soil, or which will, by its hardier roots, endure the cold. The injluence 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 m causing a shoot of the previous seasons' wood to grow, by detach- ing it from the parent tree at a suitable season, and planting it in thef ground under favourable circumstances. In this case, instead of uniting itself by ^oody 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 tnrowing out roots and main- taining a separate existence ; and some plants as the grape vine are frequently propagated by single buds planted in the soi' T?ut in practice, it is found necessary, with almost all irees aa. CtTTTINSS. 27 plants, to retain a considerable portion of the stem with the bud, to supply it with food until it has formed roots to draw nourish- ment from the soil. All fruit trees may be propagated by cuttings with proper care and attention, but only a few grow with sufficient facility in this way to render their propagation by cuttings a common mode. These are the Gooseberry, the Currant, the Vine, the Quince, the Fig, and the Mulberry. Cuttings of the Currant, Gooseberry, and the hardy sorts of Vine, will root readily, in a soil not too dry, in the open garden. Currants and Gooseberries are generally taken off in the fall or winter, prepared for planting, and two thirds of their lower ends buried in the ground till the commencement of spring, when they are planted out, either where 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 deferred till that season. In order to raise plants of the Gooseberry and Currant, with straight, clean stems, which shall not throw up suckers, it is only necessary, before plant- stafc 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 ^^^'eb'^' \ ^^^ Plants in autumn, or winter ; they may then be tine, prqKired buried with their lower ends in the ground, or kept ana planted, in earth in the cellar till spring. Scarce sorts of foreigi^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 — eve"^y 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 ----- plants may be grown in a small space. Success is mere certain in propagating the vine by joints, Vvhere the joint is ha vcd before FK 15. 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, ai covering them with som.e 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 general rule, cuttings succeed best when they are taken off just between the young and the previous year's wood ; or, in the case of young side shoots, when they are cut oif close to the branch preserving the collar of the shoot. The lower end should be cut smoothly across just below a bud, the soil should in all cases be pressed firmly about the lower end of the cutting, and it should always be planted before the buds commence swelling, that the wound may in some measure heal before qrowth and the absorption of fluid commences. Propagation hy Layers and Suckers. A layer may be considered as a cutting not entirely separated from the plant. Layering is a mode of propagation resorted to in increasing some fruit tree stocks, as the Paradise stock, the Muscle Plum, and some kinds which do not grow so well from the seed. Certain varieties of native grape, as the Bland's Virginia, which do not root readily by cuttings are also raised in this way, and it may be applied to any sort of fruit tree which it is desirable to continue on its own root without grafting. Fruit trees are generally layered in the spring, and the layers may be taken off well rooted plants in the autumn. But they may also be layered with success early in uly. In making layers the ground around the mother plant should be made light and mellow by digging. Being provided with some hooked pegs to fast- en down the layers, bend down a branch so that the end may recline upon the ground. Open a little trench three or four inches ' deep to receive the young wood to be layered ; make a cut or tongue, Fig. ^oa, halfway through the ' under side of the shoot, ^^Y Y^^Cl pegging down the branch with the hooked peg h, to p j^ 10 Laymng. PRUNING. 29 keep It in .*ts place ; press the earth slightly round the tongue, and, in filling in the soil, raise nearly upright the> end^of the layev c, which remains above the surface of the ground. The descending sap, filled with organizable matter, is arrested by this tongue, accumulates there, and the emission of roots speedily takes place. Ringing, wounding, or twisting the limb, answers the same purpose less perfectly, and indeed many trees root readily from the mere position of the branches as layers, and the moisture of the soil. A tree or plant which is kept for raising layers is called a stool, and is headed down, both to facilitate the rooting of the layers, and to afford an abundance of shoots near the earth. Shoots of some of the fruit tree stocks in the English nurseries are pegged down to the surface before growth commences in the spring, covered about an inch deep with soil, and at the end of autumn afibrd hundreds of plants ; almost every bud making a separate root. Suckers are shoots sent up from the root, or from portions of the stem below the surface of the soil, which are easily separated from the parent plant. Suckers of fruit trees are frequently used as stocks for bud- ding or grafting upon, but they are greatly inferiour to seedlings for this purpose, as they are always more liable to produce suckers, and they have not the thrifty vigorous habit, or the same power of forming as good roots as seedlings. Beside this, should the tree from which they are taken be diseased, they will be likely to carry the malady with them. Propagating by suckers, is an easy and desirable way when we wish to continue a seedling fruit of value on its own root, and some of our common fruits appear to be more healthy and per- manent when growing in that way. It is also the only mode in use for increasing the Raspberry ; as is also that of runners, which is a kind of sucker above ground, for the Strawberry. CHAPTER III. PRUNING. 1. Pruning to promote growth or modify the form of fruit trees. In this country almost all fruit trees are grown as standards. In this way they develop their natural forms, attain the largest size, and produce the greatest quantity of fruit, with the least possible care. Our bright and powerful sun, reaching every 3* 80 CULTURE. part of the tree, renders the minute systems of pruning and training, which occupy so large a portion of the English worka 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- {)rove 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 headmg 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. Every 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 to the light and sun, or those which interfere with the growth of others. All pruning of large branches in healthy trees should be avoided by examining them every season and taking out superfluous shoots while small. Mr. Coxe, the best American author on fruit trees, remarks very truly " when orchard trees are much pruned, they are apt to throw out numerous (super- fluous) suckers from the boughs in the following summer ; these should be rubbed off when they first appear, or they may easily TO PROMOTE GROWTH. 31 De broken oif while young and brittle — cutting is apt to increase their number." Where pruning is not required to renovate the vigour of ar. enfeebled tree, or to regulate its shape — in other words, in the case of a healthy tree which we wish to retain in a state of the greatest luxuriance, health, and vigour, it may be considered worse than useless. Bearing in mind that growth is alwaya corresponding to the action of the leaves and branches, if these are in due proportion, and in perfect health, the knife will always be found rather detrimental to luxuriance and constitutional vigour than beneficial.* The best season for pruning to promote growth, theoretically, is in autumn soon after the fall of the leaf. Next to this, winter pruning, performed in mild weather, is best, and in orchards this is the season usually most convenient. In all parts of the coun- try where the winters are not very severe, (and always in the southern and western states,) the roots are collecting a certain stock of nourishment during the whole autumn and winter. When a tree is pruned in autumn or winter this whole supply goes to the remaining branches, while in the case of spring pru- ning it is partly lost. North of the 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 rapidly ; it is the most favourable time to judge of the shape and balance of the head, and to see at a glance which branches require removal ; and all the stock of organizable matter in the tree is directed to the branches that remain. In pruning large limbs, some composition should always be at nand to cover the wound. This will not only prevent its crack- ing by the cold in winter pruning, but will keep out the air, and maintain the exposed wood in a sound state, until it is covered * Ignorant cultivators frequently weaken the energies of young trees, and cause them to grow up with lean and slender stems, by injudiciously trimming off *the young side sheets and leaves, in the growing season. By taking off these shoots, the stem is deprived of all the leaves which would attract and elaborate the sap, thus preparing nourishment for the growth of the stem ; and the trunk of the tree does not increase in size half so fast as when the side branches are allowed to re- main for a time, pruning them away gradually. It is better, in the case of these young trees, to stop the side branches when of moderate length by pinching out the iienninal bud. 3a PRTTNING with a new layer of bark. Many compositions have been ir. 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 ad* mirable application, which we recommend to all cultivators of fruit trees. Composition for wounds made in pruning. Take a quart of alcohol and dissolve in it as much gum shellac as will make a liquid of the consistence of paint. Apply this to the wound with a common painter's brush ; always paring the wound smoothly first with the knife. The liquid becomes perfectly hard, adheres closely, excludes the air perfectly, and is affected by no changes of weather ; v/hile at the same time its thinness offers no resist- ance to the lip of new bark that gradually closes over the wound. If the composition is kept in a well corked bottle, sufficiently wide mouthed to admit the brush, it will always be ready for use and suited to the waHt of the moment. 2, J^rumng to induce fruitfulness. When a young fruit" tree is too luxuriant, employing all its energies in making vigorous shoots, but forming few or no blos- som buds, and producing no fruit, we have it in our power by different modes of pruning to lessen this over-luxuriance, and force it to expend its energies in fruit-bearing. The most 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 a tree. The leaves, losing part of their usual food, are neither able to grow as rapidly as before, nor to use all the nutritious matter already in the branches ; the branches therefore become more stunted in their growth, the organizable matter accumu- lates, and fruit buds are directly formed. The energies of the tree are no longer entirely carried off in growth, and the return- ing sap is employed in producing fruit buds for the next year. Root pruning should be performed in autumn or winter, and it usually consists in laying bare the roots and cutting off smoothly at a distance of a few feet from the trunk, (in propor- tion to the size of the tree) the principal roots. Mr. Rivers, an English nurseryman of celebrity, who has practised this mode with great success, digs a trench early in November, eighteen inches deep, round his trees to be root pruned, cutting off the roots with a sharp spade. By following this practice every year, he not only throAV s his trees into early bearing, but forcea Apples, Pears, and the like, grafted on their own roots, to be- come prolific dwarfs, growing only six feet apart, trained in a TO INDUCE FRUITFULNESS. 88 conical form, full of fruit branches, and producing abundantly. These dwarf trees, thus annually root pruned, he supplies abun- dantly with manure at the ends of the roots, thus keeping up their health and vigour. The plan is an admirable one for small gardens, or for amateurs who wish to grow a great many sorts in a small surface. Mr. Rivers, in a 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- bear- ing sorts, and of thinning and gathering the fruit. " 2. It will make the gardener independent of the natural soil of his garden, as a few barrowsful of rich mould will support a tree for a lengthened period, thus placing bad soils nearly on a level with those the most favourable. " 3. The capability of removing trees of fifteen or twenty years growth, with as much facility as furniture. To tenants this will indeed be a boon, for perhaps one of the greatest an- noyances a tenant is subject to, is that of being obliged to leave behind him trees that he has nurtured with the utmost care." In conclusion, Mr. Rivers recommends caution ; " enough of vigour must be left in the tree to support its crop of fruit, and one, two, or three seasons cessation from root pruning, will often be found necessary." Root pruning in this country will, we think, be most valuable m its application to common standard trees, which are thrifty, but bear little or no fruit. They will generally be found to re- quire but a single pruning to bring them into a permanently fruitful condition ; and some sorts of Pears and Plums, which do not usually give a fair crop till they are twelve or fourteen years old, may be brought into fruit by this means as soon as they are of proper size. Several nearly full grown peach, pear, and plum trees, on a very rich soil on the Hudson, which were over-luxuriant but bore no fruit, were root pruned by our advice two years ago, and yielded most excellent and abundant crops last season. In the case of Apple orchards, where the permanent value de- pends on the size, 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 exces- sive pruning shortens somewhat the life of a tree. Mr. Coxe, indeed, recommended that the first fruit should never be allowed to ripen on a young apple orchard, as it lessens very materially the vigour of the trees. Shortemng-in the shoots of Peaches, Nectarines, and Apricots, as we shall hereafter point out, has a strong tendency to increase the fruitfulness of these trees, since by reducing the young wood, the sap accumulates in the remainder of the branch, and many 34 PEUNINtf. bearing shoots are produced instead of one. And the English practice of spurring-in, wliich 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 limhs 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 be- low a horizontal line until they retain of themselves their new position. When this can be easily applied, it is a never failing mode of rendering such branches fruitful. It is stated in Lou- don's Gardener's Magazine that " a very large crop of Pears was obtained by the Rev. Mr. Fisher, in Buckinghamshire, from trees which had not borne at all, by twisting and breaking down the young shoots, late in the autumn, when the wood had be- come tough ; and the pendent branches afterwards continued perfectly healthy." Disbarking and Ringing are two modes that have been recom- mended by some authors, but of which, except as curious expe- riments, we entirely disapprove. Disbarking, that is, removing the outer bark of the trunk in February, May, or March, is and may be practised v/ith good results on trees in very sheltered posi- tions, and under glass, but must always be a somewhat danger- ous practice in open orchards, and in a variable climate like ours ; while its good 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 hy other means. The influence of certain soils on the productiveness of fruit trees is a subject of every day observation, but the particular in- gredients of the soil, which insure this abundant bearing, is not so well known. Limestone soils are almost invariably 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," etc. oy Dr. Schultz, of Berlin, the author, who has devoted consider TRAINING. 89 able time to the subject, states that common salt and chloride of lime contribute greatly to the flowering of most plants, to which, however, they can only be applied with safety, in small quanti- ties. " Salts of lime," he continues, " appear to produce so nearly the same effect as those of potash and soda, that it is only necessary to place lime within their reach, if there is no defici- ency of manure in the shape of general food. Lime will in the main promote, in an astonishing degree, the fruiting and flower- ing of most plants, because calcareous salts promote evaporation and the concentration of the sap." Although we cannot coincide with many of Dr. Schultz's viev/s as expressed in this work, yet, the remarks just quoted agree so entirely with facts that have come under our own ob- servation, that we gladly place them before the cultivator of fruit trees. One of the most productive fruit gardens in our know- ledge is on a limestone soil, and another more than usually pro- lific, in a neighbourhood not very fruitful, is every year treated with a 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 experi- ments. Rendering trees more fruitful by dwarfing , and by adapting them to soils naturally unfruitful by growing them upon other and better stocks, we have already placed before the reader under the head of Grafting. CHAPTER IV. TRAINING. Training fruit trees is, thanks to our favourable climate, a proceeding entirely unnecessary in the greater part of the United States. Our fine dry summers, with the great abundance of strong light and sun, are sufficient to ripen fully the fruits of temperate climates, so that the whole art of training, at once the trial and triumph of skill with English fruit gardeners, is quite dispensed with : and in the place of long lines of brick wall and espalier rails, surrounding and dividing the fruit garden, all covered with carefully trained trees, we are proud to show the open orchard, and the borders in the fruit garden filled with thrifty and productive standards. Nothing surprises a Bri- tish gardener more, knowing the cold of our winter, than the first sight of peaches, and other fi.ne fruits, arriving at full per- Jection in the middle states, with so little care ; and he sees al 96 TRArNINS. once that three fourths of the great expense of a fruit garden here is rendered entirely needless. Training fruit trees, in this country, is therefore confined to the colder districts north of the 43° of latitude, and to the gar- dens of amateurs. There can, however, scarcely be a more beautiful display of the art of the horticulturist, than a fine row of trained trees, their branches arranged with the utmost sym- metry and regularity, and covered, in the fruit season, with large and richly coloured fruit. North of the 43° latitude, (or north of the Mohawk,) the peach does not ripen well, and this, as well as some other rather tender tiees, will, in such situations, generally yield abundant crops when trained on a common upright trellis, or espalier rail, seven or eight feet high.* Still farther north, as in Maine, or Canada, a wall must be resorted to : but our own observation leads us to believe that, generally, the espalier rail will be found not only cheaper, and more easily managed in training, but really pre- ferable to a wall, as full exposure to light is sufficient without much additional heat. With regard to walls themselves, in the middle portions of the Union, a southern aspect is almost always the worst, being too hot in midsummer ; a wall running north and south, and affording east and west aspects, is much the best. The western aspect is indeed preferable for all tender fruits, as the blossoms are not there liable to injury from early frosts. A north wall is useful for producing a later crop. The objects of training are, by a more complete exposure of the leaves and branches to the light and sun, to ripen fruits in a naturally unfavourable climate ; to render them more fruit- ful, — lessening vigour and excessive growth by the lateral or horizontal arrangement of the branches ; and lastly economy of space, as trees when trained on a flat surface occupy much less space in the fruit garden than standards, and leave the borders more open for cropping with vegetables. Training conical standards. A very easy and simple mode of training fruit trees, which has lately come into great favour with amateurs, is the conical standard, or Quenouille, (pronounced ke- nool) of the French. It is applied chiefly to pears, wnich, when treated in this way, may be planted about eight feet apart, and thu6 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 * Cedar or locust posts, set four or eight feet apart, with horizontal bars let in, and crossed by ligiit perpendicular strips of pine from six to twelve mches apart, will form an excellent and durable trellis for espaliers. See Fig. 21. Indeed many gardeners here prefer having a light trellis a few inches from the wall, ujiop wtiich to train, instead of nailing directly on the wall. QUENOTJILLE STAND 4.RJS. SI contained two hundred trees trained in the conical manner, with the current year's shoots tied down en quenouille. " They had attained the height of from six to twelve feet before the branches were bent down ; but the effect of this was to cover the shoots with Wossom buds, and to produce the most extraordinary crops," To produce Quenouille standards, plant a young tree, three or four feet high, and, after the first summer's growth, head back the top, and cut-in the side branches, as re- presented by the dotted lines, on a, Fig. 16. The next season the tree will shoot out three or four tiers of side branches, ac- cording to its strength. The lowest should be left about eighteen inches from the ground, and, by pinching off superfluous Quenouim or conical training, pro- shoots, Others may b6 gresstve stages. made to grow pretty regu- larly, so as not to crowd the head. At the end of this season head back the leader as in h, to strengthen the side shoots. N^xt 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 ^^ Conical or QuenouUU trammg is performed with dwarf training, complete. stocks, but the trees are more thrifty and durable when grafl«d 38 TRAINING. on their own stocks, and kept within proper bounds by root pru nirig;, after Mr. Rivers' method, explained in a previous page. 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 Fig. 18. Fan-training, first two uppermost shoots are to he headed stage. down to three eyes, placed in such a manner as to throw out one leading shoot, and one shoot on each side ; the two lowermost shoots are to be headed down to two eyes, so as to throw out one lead- ing shoot, and one shoot on the uppermost side, as shown in Fig. 19. We have now five leading shoots on each side, well placed, to form our future tree. Each of these shoots must be placed in the exact position in which it is 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 undermost side, placed about mid- way between the other two. All the other shoots must be pinch- ed off in their infant state. The tree will Fig. 20. Tbn-training, third stage. then asSUme, at the end of the third year, the appearance shown in Fig. 20. Froni this time it may be allowed to bear what crcjp of fruit the gar yAN-TRAININO. 39 dener thinks it able to carry ; in determining which, he ought never to overrate the vigour of the tree. All of these shoots, except the leading ones, must at the proper season be shortened, but to what length must be left entirely to th« 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 following sea- son. The following year each shoot at the extremities of the leading branches should produce, besides the leading shoot, one on the upper and two on the under part, more or less, according to the vigour of the tree ; whilst each of the secondary branches should produce besides the leading shoot, one other placed near to the bottom ; for the grand art of pruning, in all systems to which this class of trees is subjected, consists in preserving a sufficient quantity of young wood at the bottom of the tree ; and on no account must the gardener cut away clean any shoots so placed, without well considering if they will be wanted, not only for the present but for the future good appearance of the tree. The quantity of young wood annually laid in must depend upon Fig. 21. Fan-training complete. the vigour of the tree. It would be ridiculous to lay the same quantity into a weakly tree as into a tree in full vigour. The gardener here must use his 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 lefl to ripen on the weaker branch. This will tend to restore the equilibrium better than any other method. Fig. 21, presents ua with the figure of a tree in a more advanced state well balanced, and well calculated for an equal distribution of the sap all over its surface- [We have varied this figure by representing it train- ed on a trellis, instead of a wall.] Whenever any of the lower ehricts have advanced so far as to incdmmode the cthors, thftV 40 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 j 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- zontal branches. In the course of the first summer after planting, the shoots may be allowed to grow with- out being stopped. In the autumn of the first year the two lat- erals produced are nailed or tied in, and also the shoots produced from the extremities of the lower laterals ; the centre shoot being headed down as before, as shc^n in Fig. 23. But in the second summer, when the Fig. 23. Horizontal training, se- Hiain shoot has attained the length cond stage. of ten or twelve inches, it may be stopped; which, if the plant is in proper vigour, will cause it to throw out two ho- rizontal branches, in addition to those which were thrown out from those of the preceding year. The tree will now be in its secoi;d summer, and v.-il] hiive four horizontal branches on each side of the upright stem Fig. 22. Horizantai training, first stage. Horizontal traiydng, third slas;e. HORIZONTAL TRAINING. 41 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. Horizontal training, fourth year. tree will have the appearance of Fig. 25." — Suhurhan HorticuL iurist, pp. 363 : 372. Training fruit trees is nowhere in the United States practised ^ to much extent except in the neighborhood of Boston ; and some of the best specimens of the foregoing methods in that neighborhood are in the gardens of J. P. Gushing, Esq., Col. Perkins, and S. G. Perkins, Esq. CHAPTER V. TRANSPLANTING. As nearly all fruit trees are raised first in nurseries, and then removed to their final position in the orchard or fruit garden ; as upon the manner of this removal depends not only their slow or rapid growth, their feebleness or vigour afterwards, and in many cases even their life, it is evident that it is in the highest degree important, to understand and practise well this transpJaiiting. The season best adapted for transplanting fruit trees is a mat- ter open to much difference of opinion among horticulturists ; a difference founded mainly on experience, but without taking into account variation of climate and soils, two very important cir. cumstances in all operations of this kind. All physiologists, however, agree that the best season for transplanting deciduous trees is in autumn, directly after the 4* i2 TRANSPLANTING. fall of the leaf. The tree is then in a completely doimant state. Transplanted at this early season, whatever wounds may have been made in the roots commence healing at once, us a deposit di- rectly takes place of granulous matter from the wound, and when uhe 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 ground, which trees planted then get by the autumnal and early spring rains, gives them an advan- :age, at the next season of growth, over newly moved trees. On the other hand, in northern portions of the Union, where the winters commence early, and are severe, spring planting is greatly preferred. There, autumn and winter are not mild enough to allow this gradual process of healing and establishing tne roots to go on ; for when the ground is frozen to the depth of the roots of a tree, all that slow growth and collection of nutri- ment by the roots is nepessarily at an end. And the more tender sorts of fruit trees, the Peach and Apricot, which are less hardy when newly planted than when their roots are entire, and well fixed in the soil, are liable to injury in their branches by the cold. The proper time, in such a climate, is as early as the ground is in a fit condition in the spring. Early 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 transplanting is defended to a late period in spring, many of the trees will perish from drought, before their roots become established in the soil. Spring planting should, therefore, always be performed as soon a& possible, that the roots may have the great benefit of the early and abundant rains of that season, and get well started before the heat of summer commences. For the neighborhood of New- York, therefore, the best periods are, from the fall of the leaf, to the middle of November, in autumn ; and, from the close of •vinter, to the middle of April, in the spring ; though commonly, the seasons of rem^oval are frequently extended a month beyond these limits. Taking up the trees is an important part of the operation. ^ transplanter should never forget that it is by the delicate and lender points or extremities of the root that trees take up their PREPARING THE SOIL. 43 tood ; and that the chance of complete success is lessened, by every one of these points that is bruised or destroyed. If we could remove trees with every fibre entire, as we do a plant in a pot, they would scarcely show any sign of their change of posi- tion. In most cases, especially in that of trees taken from nurseries, this is, by the operation 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 to a distance by being packed in damp moss.* Preparing the places. Here is the fatal stumbling block of all novices and ignorant persons in transplanting. An English gardener, when he is about to plant fruit trees, talks about pre- paring his borders, an American says he will dig his holes ; and we cannot give a more forcible illustration of the ideas of two persons as to the wants of a fruit tree, or a better notion of the comparative provision made to supply these wants, than by con- trasting the two phrases themselves. The one looks upon a tree as a living being, whose life is to be rendered long, vigorous, and fruitful by a good supply of food, and a soil mellow and easily penetrated by the smallest fibre ; the other considers it very much in the light of a truncheon or a post, which he thrusts into the smallest possible hole, and supplies with the least portion of manure, trusting to what he seems to believe the inextinguish- able powers of nature to make roots and branches under any circumstances. It is true that the terms differ somewhat from the nature of the culture and the greater preparation necessary in planting fruit trees in England, but this is not by any means sufficient to justify the different modes of performing the same operation there and here. In truth, in this country, where the sun and climate are sc favourable, where pruning and training are comparatively so little necessary, the great requisite to success in the ordinary culture of fruit trees is the proper -preparation of the soil before a tree is planted. Whether a transplanted tree shall struggle several years to recover, or grow moderately after a short time, or at once start into a very luxuriant and vigorous growth, de- pends entirely upon the amount of care and labor the planter is willing to bestow on the soil for his trees. We have seen seve- ral instances where, side by side, one man planted his trees in large spaces of deeply moved and rich soil, and another in *We should notice an important exception to this in the case of trees packed for snipping across the Atlantic. In this case they should be packed only in dry moss; the moisture of the sea air being sufficient to keep the roots in good condition, While if packed in damp moss they will be injured by rotting or excessive growth* 44 TRANSPLANTmOr small holes in the common mode, which uniformly showed ihe trees of the first, larger after five years, than those of the last, after twelve. No fruit tree should be planted in a hole of less size than three feet square, and eighteen inches to two feet deep. To thiii size and depth the soil should be removed and well pulverized, and it should if necessary be properly enriched by the applica- tion of manure, which must be thorough mixed with the whole mass of prepared soil by repeated turnings with the spade. This preparation will answer, but the most skilful 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 loosenmg and enriching :he soil. Its effects on the growth and health of the tree are permanent, and the little expense and care necessary in this preparation is a source of early and constant pleasure to the planter. This preparation may be made just before the tree is planted, but, in heavy soils, it is much better to do it several months previously ; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice, where healthy, vigorous orchards or fruit gardens are desired. The whole art of transplanting, after this, consists in placing the roots as they were before, or in the most favourable position for growth. Begin by filling the hole with the prepared soil, within as many inches of the top as will allow the tree to stand exactly as deep as it previously stood. With the spade, shape this soil for the roots in the form of a little hillock on which to place the roots — and not, as is commonly done, in the form of a hollow : the roots will then extend in their natural position, not being forced to turn up at the ends. Next examine the roots, and cut off all wounded parts, paring the wound smooth. Hold the tree upright on its little mound in the hole of prepared soil ; extend the roots and cover them carefully with the remaining pul- verized soil. As much of the success of transplanting depends on bringing the soil in contact with every fibre, so as to leave no hollows to cause the decay of the roots, not only must this be secured by patiently filling-in all cavities among the roots, but when the trees are not quite small, it is customary to pour in a pail of water when the roots are nearly all covered with soil. This carries the liquid mould to every hidden part. After the water has settled away, fill up the hole, pressing the earth gently about the tree with the foot, but avoiding the common practice of shaking it up and down by the stem. In windy situations it will be necessary to place a stake by the side of each tree to hold it upright, until it shall have taken firm root in the soil, but it is not needful in ordinary cases. MULCHING AND MANURING. 46 Avoid deep planting. More than half the losses in orchard planting in America arises from this cause, and the equally common one of crowding the earth too tightly about the roots. No tree should be planted deeper than it formerly grew, as its roots are stifled from the want of air, or starved by the poverty of the soil at the depth where they are placed. It is much the better and more natural process in fact to plant the tree so that it shall, when the whole is complete, appear just as deep as be- fore, but standing on a little mound two or three inches higher than the level of the ground about. This, when the mound set- tles, will leave it nearly on the level with the previous surface. 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, w^hich by preventing evaporation keeps the soil from becoming dry, and maintains it in that moist and equable condition of temperature most favourable to the growth of young roots. Very many trees, in a dry season, fail at midsummer, after having made a fine start, from the parched and variable condition of the earth about the roots. Watering, frequently fails to save such trees, but mulching when they are planted will entirely obviate the neceg,- sity of watering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as com- monly performed, is a most injurious practice, as the roots stimulated at one period of the day by water, are only rendered more susceptible to the action of the hot sun at another, and the surface of the ground becomes so hard, by repeated watering, that the beneficial access of the air is almost cut off. If trees are well watered in the holes, while transplanting is going on, they will rarely need it again, and we may say never, if they are well mulched directly after planting. The best manure to be used in preparing the soil for trans- planting trees is a compost formed of two thirds muck or black peat earth, reduced by fermenting it several months in a heap with one third fresh barn-yard manure. Almost every farm will supply this, and it is more permanent in its effects, and less drying in its nature, than the common manure of the stable. An admirable manure, recently applied with great success, is charcoal — the small broken bits and refuse of the charcoal pits — mixed intimately with the soil. Air-slaked lime is an excellent manure for fruit trees in soils that are not naturally calcareous. Two or three handsful may be mixed with the soil when preparing each space for planting, and a top dressing may be applied with advantage occasionally afterwards, to increase their productiveness. But wherever large orchards or fruit gardens are to be planted, the muck compost heap should be made ready beforehand, as it is the cheapest, most valuable, and durable of all manures for fruit trees. 46 TRANSPLANTINS. m Pruning the heads of transplanted trees, at the season of re moval, we think generally an injurious practice. It is certainly n-eediess and hurtful in the case of small trees, or those of such a size as will allow the roots to be taken up nearly entire ; for, as the action of the branches and the roots is precisely recipro- cal, and as new roots are rapidly formed just in proportion to the healthy action of the leaves, it follows that by needlessly cutting off branches we lessen the vital action of the whole tree. At the same time, where trees are transplanted of so large a size that some of the roots are lost in removing them, it is necessary to cut back or shorten a few of the branches — as many as will restore the balance of the system — otherwise the perspiration of the leaves may be so great, as to exhaust the supply of sap faster than the roots can collect it. A little judgment only is necessary, to see at a glance, how much of the top must be pruned away before planting the tree, to equalize the loss be- tween the branches and the roots. When it is necessary to transplant fruit trees of large size, the best practice is to prepare them previously by digging a trench round the whole mass of roots, undermining them, and cut- ting off all roots projecting beyond this line. The trench should be dug at such a distance from the tree as will include all the large and sufficient ball of roots, and it should be done 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 greatly promoted by transplanting fruit trees of small size — from three to six or seven feet. We are fully aware with what impatience the beginner, or a person who knows little of the 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 scanty crop LATING-m. 47 is followed by a long season of rest, and feeble growth, while the plantation of young trees is making wood rapidly, and soon comes into a healthy and long-continued state of productive- ness — often long indeed before the large trees have fairly arrived ai that condition. The small tree, transplanted with its system of roots and branches entire, suffers little or no check ; the older and larger tree, losing part of its roots, requires several years to resume its former vigour. The constitution of the small tree is healthy and unimpaired ; that of the large is frequently much enfeebled. A stout and vigorous habit — what the nurserymen call a good stocky plant — is the true criterion of merit in select- ing fruit trees for transplanting. Trees intended for orchards, being often more exposed than those in gardens, should be somewhat larger — not less than six, or more than eight feet is the best size. For gardens, all expe- rienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most gardeners abroad, when they select trees with more than usual care, take what are called maiden plants — those one year old from the graft, and there can be no doubt that, taking into account health, duration, and the ease with which such a tree can be made to grow into any form, this is truly the preferable size for removal into a fruit garden. But we are an impatient people, and it is not till after another century of trial and experience in the cul- ture of fruit trees, that cultivators generally in this country will become aware of the truth of this fact. The facility with which the different fruit trees may be trans- planted differs considerably. Plums are generally removed with most success and after them nearly in the order as follows : Quinces, Apples, Pears, Peaches, Nectarines, Apricots, and Cherries ; the latter succeeding with some difficulty when of large size. Laying-in hy the heels is a practice adopted as a temporary kind of planting, w hen 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 slo- ping position, inclining to within a few feet of the surface. In this way they are kept fresh and in good order, until it is convenient to plant them finally. In northern districts, where the autumn is often too severe for planting, and the spring is frequently too late to receive trees in time from nurseries farther south, it is a common and successful mode to procure trees in autumn and lay them in by the heels until spring, covering over the tops of the more tender sorts if necessary with coarse litter. In planting an orchard, always avoid placing the trees in the same spot or near where an old tree stood befo)"e. 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 48 SOIL AND ASPECT. of tree having already been exhausted by a previous growth, and the soil being half filled with old and decayed roots whioh are detrimental to the health of the yountf; tree. CHAPTER VI. THE POSITION OF FRUIT TREES. SOIL AND ASPECT. In our favourable climate many fruit trees will thrive and produce some fruit in almost any soil, except dry sand, or wet swamps. But there is much to be gained in all climates by a judicious selection of soil, when this is in our power, or by that improvement which may generally be effected in inferiour soils where we are necessarily limited to such. As we shall, in treating the culture of each genus of fruit, state more in detail the soils especially adapted to its growth, our remarks here will be confined to the subject of soils generally, for the orchard and fruit garden. The soils usually selected for making plantations of fruit trees may be divided into light sandy loams, gravelly loams, strong loams, and clayey loams ; the first having a large pro- portion of sand, and the last a large proportion of clay. The soil most inviting to the eye is a light sandy loam, and, as it is also a very common soil, more than half the fruit gardens in the country are composed of this mould. The easy manner in which it is worked, owing to its loose and very friable nature, and the rapidity with which, from its warmth, crops of all kinds come into bearing, cause it to be looked upon with almost uni- versal favour. Notwithstanding this, a pretty careful observa- tion, for several years, has convinced us that a light sandy soil is, on the whole, the worst soil for fruit trees. Under the bright skies of July and August, a fruit tree requires a soil which will retain and afford a moderate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigour of the tree is checked, and it becomes feeble m its growth, and is comparatively short-lived, or unproductive. As a tree in a feeble state is always most liable to the attacks of insects, those on a sandy soil are the first to fall a prey to numerous maladies.* The open loose texture of a sandy soil, joined to its warmth, affords an easy passage, and an excellent habitation for all in- sects that pass part of their lives in the ground, preparatory to * Tills remark applies to the middle and southern portions of this countrj'. North f the 43° a light sandy soil is perhaps preferable as warmer and earlier. SANDY AND STRONO LOAMS. rising out of it to attack the fruit, foliage, or branches of the tree. Such are some of the disadvantages of a light sandy soil ; and, in thoroughly examining many of the fruit gardens of the middle states the last few seasons, we could not fail to be struck Vvith the fact that in nine cases out of ten, where a variety of fruit was unusually liable to disease, to blight, or to the at- tacks ol certain fruit-destroying insects, as the curculio, the trees themsel/es were on sandy soils ; while on the other hand, and fre- quently ill 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 lie, it is only in the case of the Peach, and judging from the juperiour 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 gar dens in the vicinity of Boston was showing us, in despair, some trees of the Seckel pear upon which he could no longer get good crops, or fair fruit, and lamenting the 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 fin* iase was a light eandy loam ; in the second, a strong loam. 80 SOIL AND ASPECT. not the case under the high and warm temperature of our sum. mers. The finest, largest, and most productive Plums and Pears within our knowledge, 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 these are ex- ceptions to all rules, and what we have already stated, as to the relative quality of soils, will apply pretty generally to the whole of this country south of the Mohawk river ; and it may be added that calcareous soils, of whatever texture, are better than soils of the same quality where no limestone is present. Trenching is the most complete method of improving a soil too sandy, when the subsoil below is of a loamy or clayey na- ture. Deep subsoil ploughing, by bringing up a sufficient quan- tity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the surface can only be improved by top dressings, or the application of manures. Top-dressing with clay is the most simple means of changing the nature of such a soil, and it is surprising how moderate a quan- tity of clay will give a closer texture to light sandy soils. In manuring such soils, we may greatly improve their nature as well as condition, by using composts of peat or bog earth, swamp muck, or river mud, instead of common barn-yard or stable manure. The former are npt 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 •jid rich, is in perfect condition for planting trees, unless the soil has been well trenched two spades in depth. This creates a matrix for the roots, so deep and permanent, that they retain their vigour and luxuriance through the droughts of summer, and continue for a long time in a state of health and produc- tiveness. It is difficult to give any precise rules as to aspect. We have seen fine fruit gardens here in all aspects. Perhaps the very best aspect, on the whole, is a gentle slope to the southwest, be- cause in such positions the trees, when in blossom, are somewhat protected from the bad effects of a morning sun after spring frosts. But, to remedy this more perfectly, it is sometimes the practice to plant on the north sides of hills, and this is an effec tual way where early frosts are fatal, and where the season is long and warm enough to ripen the fruit in any exposure. A msscTS. 51 oue south slope, is, south of New-York, frequently found too warm for many fruit trees, in soils that are light and dry. Deep vallies, with small streams of water, are the worst situ- ations for fruit trees, as the cold air settles down in these valliea in a calm frosty night, and buds and blossoms are very frequently destroyed. We know a rich and fertile valley of this kind in Connecticut where the Cherry will scarcely grow, and a crop of the Apple, or the Pear, is not obtained once in ten years ; while the adjacent hill tops and high country, a couple or three milea 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 dcUar, when the blossoms of the Apricot were fully expanded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morn- ing, which, softening the rays of the sun, and dissolving gradually the frost, prevents the injurious effects of sudden thawing. At the same time, a couple of miles from the shores, this fruit will often be quite destroyed. In short, the season on the lower half of the Hudson, may, from the ameliorating influence of the river, be said to be a month longer — a fortnight earlier in spring, and later in autumn, than in the same latitude a few miles distant ; and crops of the more tender fruits are, therefore, much more certain on the banks of large rivers or lakes, than in inland dis- tricts of the same climate. CHAPTER VII. GENERAL REMARKS ON INSECTS. The insects injurious to fruit trees are numerous, and 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 ol 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 U only necessary to look for a moment at the asloRishin«? rapid. 63 INSECTS. ity with which many kinds of insects increase, if allowed to get well established in a garden, to become fully aware of this. The common caterpillars are the young of moths or butterflies, and that careful observer of the habits of insects, Dr. Harris, says as each female lays from two to five hundred eggs, a thou- sand moths or butterflies will, on the average, produce three hundred thousand caterpillars ; if one half this number, whon arrived at maturity, are females, they will give forty-five millions of caterpillars in the second, and six thousand seven hundred and fifty millions in the third generation.* To take another ex- ample the aphides, or plant lice, which are frequently seen in great numbers on the tender shoots of fruit trees have an almost incredibly prolific power of increase, — the investigations of Reaumur having shown that one individual, in five generations, may become the progenitor of nearly six thousand millions of descendants. With such surprising powers of propagation, were it not for the havoc caused among insects by various species preying upon each other, by birds, and other animals, and espe- pecially by unfavourable seasons, vegetation would soon be en- tirely destroyed by them. As it is, the orchards and gardens of careless and slovenly cultivators are often overrun by them, and many of the finest crops suffer great injury, or total loss from the want of a little timely care. In all well managed plantations of fruit, at the first appear- ance of any injurious insect, it will be immediately seized upon and destroyed. A few moments, in the first stage of insect life — at the first birth of the new colony — will do more to rid us for the season, of that species, than whole days of toil after the mat- ter has been so long neglected that the enemy has become well established. We know how reluctant all, but the experienced grower, are to set about eradicating what at first seems a thing of such trifling consequence. But such .persons should consider that whether it is done at first, or a fortnight after, is frequently the difference between ten and ten thousand. A very little time, regularly devoted to the extirpation of noxious insects, will keep a large place quite free from them. We know a very large garden, filled with trees, and always remarkably free from insect ravages, which, while those even in its vicinity suffer greatly, is thus preserved, by half an hour's examination of the whole pre- mises two days in the week dui'ing the growing season. This is made early in the morning, the best time for the purpose, as the insects are quiet while the dew is yet upon the leaves, and whole races, yet only partially developed, may be swept off* in a single moment. In default of other more rapid expedients, the old mode of hand-picking, and crushing or burring, is the safest and surest that can be adopted . ♦ For much valuable information on the habits of insects injurious to vegetattou, ■e© the Treatise on the Irsects of Massachusetts, by Dr. T. W Harris. Canrhridga IlfSECTS IN THB SOIL. 58 For practical purposes, the numerous insects mfesting fruit trees may be divided into four classes ; 1st, those which for a time harbour in the ground and may be attacked in the soil ; 2d, winged and other species, which may be attacked among the branches ; 3d, aphides, or plant lice which infest the young shoots ; 4th, moths, and all night-flying insects. Insects, the larvcB or gruhs of which harbour in the ground during a certain season, as the curculio or plum- weevil, are all more or less affected by the application of common salt as a top dress- ing. On a larger scale — in farm crops — the ravages of the cut- worm are frequently prevented by sowing three bushels of salt to the acre, and we have seen it applied to all kinds of fruit grounds with equal success. Salt seems to be strongly disagree- able to nearly all this class of insects, and the grubs perish, where even a small quantity has for two or three seasons been applied to the soil. In a neighbourhood where the peach worm usually destroys half the peach trees, and where whole crops of the plum are equally a victim to the plum-weevil, we have seen the former preserved in the healthiest condition by an annual application of a small handful of coarse salt about the collar of the tree at the surface of the ground ; and the latter, made to hold abundant crops, by a top dressing applied every spring of packing salt, at the rate of a quart to the surface occupied by the roots of every full grown tree. Salt, being a powerful agent, must be applied for this purpose with caution and judgment. In small quantities it promotes the verdure and luxuriance of fruit trees, while if applied very frequently, or too plentifully, it will certainly cause the death of any tree. Two or three years top-dressing in moderate quantity will usually be found sufficient to drive away these in- sects, and then the application need only be repeated once in two or three seasons. Any coarse, refuse salt will answer the pur- pose ; and packing salt is preferable to that of finer quality, as it dissolves slowly by the action of the atmosphere. In the winged state, most small insects may either be driven away by powerful odours, or killed by strong decoctions of to - bacco, or a wash of diluted whale-oil or other strong soap. At- tention has but recently been called to the repugnance of all in- sects, to strong odours, and there is but little doubt that before a long time, it will lead to the discovery of the means of pre- venting the attacks of most insects by means of strong smell- ing liquids or odourous substances. The moths that attack furs, as every one knows, are driven away by pepper-corns or tobacco, and should future experiments prove that at certain seasons, when our trees are most likely to be attacked by insects, we may expel them by hanging bottles or rags filled with strong smelling liquids in our trees, it will certainly be a very simple and easy way of ridding ourselves oi'them. The brown scale, a trouble- 5* 54 INSECTS. some enemy of the orange tree, it is stated in the Gardener^s Chronicle have been destroyed by hanging plants of the common chamomile among its branches. The odour of the coal tar of gas works is exceedingly offensive to some insebts injurious to iruits, and it has been found to drive away the wire worm, and other grubs that attack the roots of plants. The vapour of oil of turpentine is fatal to wasps, and that of tobacco smoke to the green fly. Little as yet is certainly known respecting the exact power of the various smells in deterring insects from at tacking trees. What we do know, however, gives us reason to believe that much may be hoped from experiments made with a variety of powerful smelling substances. Tobacco water, and diluted whale oil soap, are the two most eihcient remedies for all the small insects which feed upon the young shoots and leaves of plants. Tobacco water is made by boinng tobacco leaves, or the refuse stems and stalks of the to bacco shops. A large pot is crowded full of them, and then filled up with water, which is boiled till a strong decoction is made. This is applied to the young shoots and leaves with a syringe, or, when the trees are growing in nursery rows, with a common white-wash brush ; dipping the latter in the liquid and shaking it sharply over extremities or the infested part of each tree. This, or the whale oil soap-suds, or a mixture of both, will kill every species of plant lice, and nearly all other small insects to which young fruit trees are subject. The wash of whale oil soap is made by mixing two pounds of this soap, which is one of the cheapest and strongest kinds, with fifteen gallons of water. This mixture is applied to the leaves and stems of plants with a syringe, or in any other convenient mode, and there are few of the smaller insects that are not de- sroyed or driven away by it. The merit of this mixture be- longs to Mr. David Haggerston, of Boston, who first applied it with great success to the rose slug, and received the premium of the Massachusetts Horticultural Society for its discovery. When this soap cannot be obtained, a good substitute may be made by turning into soap the lees of common oil casks, by the applica- tion of potash and water in the usual way. Moths and other insects which fly at night are destroyed in large numbers by the following mode, first discovered by Victor 4douin, 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 besmeared with oil. All the small moths are directly at- tracted by the light, fly towards it, and, in their attempts to get at the light, are either caught by the glutinous sides of the bell glass, or fall into the basin of oil beneath, and in either case soon perish. " M. Adouin applied this to the destruction of the pyrali^, a moth that is very troublesome in the French vine- yards ; with two hundred of these lights in a vineyard of four msEcts. 59 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 bonfiies 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 moths will find a speedy death, even in the short time which these flambeaux are burning. The melon-bug may be extirpated by myriads, in the same way, A simple and most effectual mode of ridding the fruit garden of insects of every description, which we recommend as a gene- ral extirpator, suited to all situations, is the following. Take a number of common bottles, the wider mouthed the better, and fill them about half full of a mixture of water, molasses, and vinegar. Suspend these among the branches of trees, and in various parts of the garden. In a fortnight they will be foun4 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 insects of various kinds ; and what is more satisfactory, preserved his garden al- most entirely against their attacks in any shape. The assistance of hirds 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 practi^v^ 56 THE APPLE. of encouraging birds, and to the thorn and arLor vitse hcages growing here, and which are greatly resorted to by those of the feathered tribe which are the greatest enemies of the insect race. Among animals, the toad and the bat are great insect destroy- ers. The common bat lives almost entirely upon them, and in its evening sallies devours a great number of moths, beetles, weevils, etc. ; and the toad quietly makes way with numberless smaller insects. CHAPTER VIII. THE APPLE. Pyrus Ml us. L. Roscu£ sin. Flesh white, sub-acid, and when freshly gathered from the tree, of a rich agreeable fla- vour. Fig. 27. Early Red Margaret. This is distinct from the Margaret Apple, of Miller, the Red Juneating of some of our gardens, which resembles it, but is round, with a short slender stalk, and dull yellow skin striped with orange red on one side, the fruit fragrant and the leaves very downy. 9. Early Strawberry Apple. (§) American Red Juneating ? Red Juneating, erroneously, of some American gardens, A beautiful variety which is said to have originated in the neighbourhood of New- York, and appears in the markets there from July till September. Its sprightly flavour, agreeable per- fume, and fine appearance, place it among the very finest sum- 74 APPLES. toer apples. It is quite distinct from the Early Red Margaret, which has no fragrance, and a short stem. Fruit roundish, narrowing towards the eye. Skin smooth and fair, finely striped and stained with bright and dark red, on a yellowish white ground. Stalk an inch and a half long, rather slen- der and uneven, inserted in a deep cavity. Calyx ra- ther small, in a shallow, narrow basin. Flesh white, slightly tinged with red next the skin, tender, sub-acid, and very sprightly and brisk in fla- vour, with an a- greeable aroma. Fig. 28. Early Stratcberrif. 10. Irish Peach Apple. Thomp. Lind. P. Early Crofton. Ronalds. Fruit of medium size, round or a little flattened, and obtusely angular. Calyx pretty large and spreading, in a rather narrow basin. Stalk short, in a cavity of moderate depth. Skin yel- lowish green, with small dots in the shade, washed and streaked with brownish red in the sun. Flesh white, tender, juicy, and pretty well flavoured. A pleasing fruit, but does not rank so nigh here as in England. 11. Large Yellow Bough. § Thomp. Early Sweet Bough. Kenrick. Sweet Harvest. Bough. Coxe. Fhy. A native apple, ripening in harvest time, and one of the first quality, only second as a dessert fruit to the Early Harvest. It is not so much esteemed for the kitchen as the latter, as it is too sweet for pies and sauce, but it is generally much admired for the table, ^nd is worthy of a place in every collection. SUMMER APPLES. 76 Fruit above the middle size, an 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 ripe, and with a rich sweet sprightly flavour. Ripens from the middle of July to the tenth of August. Tree mode lately vigorous, bears abundantly, and forms a round head. 12. Lyman's Large Summer. Large Yellow Sununer. Ken. A large and handsome American fruit, introduced to notice by Mr. S. Lyman, of Manchester, Conn. The bearing trees are easily recognized by their long and drooping branches, which are almost wholly without fruit spurs, but bear in clusters at their extremities. They bear poorly until the tree attains consider- able size, when it yields excellent crops. Fruit quite large, roundish, flattened at the ends: skin smooth, pale yellow. Flesh yellow, tender, sub-acid, rich, and high flavoured, and excellent either for the table or for cooking. Last of August. 13. OsLiN. Thomp. Lind. Arbroath Pippin. Forsyth. An excellent Scotch apple, ripening early in August. Form roundish, below medium size, a little flattened. Skin rather tough, clear lemon yellow when quite ripe, mingled with a little bright green, and sprinkled with a few grayish green dots. Stalk short and thick, set in a rather shallow depression. Calyx in a shallow basin, a little plaited, with prominent segments. Flesh yellowish, fi.rm, crisp, juicy, with a spicy aromatic fla- vour. The wood is strong, and grows pretty freely from cut- tings. 14. Red Astrachan. § Thomp. Lind. A fruit of extraordinary beauty, first imported into England with the White Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of colour is height- ened by an exquisite bloom on the surface of the fruit, like that of a plum. It is one of the handsomest dessert fruits, and its quality is good, but if not taken from the tree as soon as ripe, it is liable to become mealy. Ripens from the last of July to the middle of August. Fruit pretty large, rather above the middle size, and very smooth and fair, roundish, a little narrowed towards the eye. Skin almost entirely covered with deep crimson, with sometimes a little greenish yellow in the shade, and occasionally a little 7e APPLES. russet near the stalk, and covered with a pale white bloom. Stalk rather short and deeply inserted. Calyx set in a slight Fig. 29. Red Astrachan. basin, which is sometimes a little irregular. Flesh quite whitCj crisp, moderately juicy, with an agreeable, rich, acid flavour. 15. SiNE-QUA-NON. A native of Long Island, named by the late Wm. Prince. Fruit roundish - ovate, about medium size. Skin smooth, pale greenish yellow. Stalk slender. Flesh white, very tender, juicy, and of a delicate and very sprightly flavour. The young trees are rather slow and crooked in growth. August. 16. Sugar Loaf Pippin. Thomp. Lind. P. Mag. Hutching's Seedling. A foreign sort, which is ranked among first rate sorts by Thompson, but from specimens of two seasons produced here, it does not seem likely to take this rank with us. Fruit of me- dium size, oblong or conical, smooth, clear pale yellow, be. coming nearly white on one side when fully ripe. Stalk nearly an inch long, deeply set in a regular cavity. Calyx sunk in a pretty deep basin. Flesh white, firm, very slightly acid, and moderately juicy. According to Lindley it has in England " a most agreeable lively flavour." Ripens here the latter part of July, and is very showy on the tree. CUMMBB APPLES. 77 17. Summer Rose. Thomp. Coxe. Woolman's Harvest. A very pretty and very excellent apple, highly esteemed as a dessert fruit. Fruit scarcely of medium size, roundish. Skin smooth, r ch waxen yellow, streaked and blotched with a little red on the sunny side. Stalk rather short, and slender. Calyx closed, set in an even basin. Flesh tender, abounding with sprightly juice. Ripens early in August. 18. Summer Queen. Coxe. A popular midsummer apple for the dessert and kitchen. The fruit is large and broad at the crown, tapering towards the eye. The stalk is rather long, and is planted in a pretty deep 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. 19. Summer Golden Pippin. Thomp. Lind. P. Mag. A nice little English dessert apple, but inferiour to many of our own. Fruit small, ovate, flattened at the eye. Stalk short and calyx set in a wide shallow basin. Skin shining bright yel- low, with a little orange next the sun. Flesh yellow, firm, crisp and rich. Ripens in August. 20. Sops of Wine. § Lind. Ron. Sops in Wine. Ray, (1688.) Rode Wyn Appel. Knoop. Sapson. Kenrick. A charming little apple for the dessert, which the amateur's garden should always contain. Its flavour is spr.j,.dy, though not first rate, and its colour is very handsome. Its name pro- bably comes from the red stain in its flesh. Its branches have a spreading habit, and bear plentifully ; and the fruit, in our gar- den, ripens gradually from the first of August to October. Fruit small, from an inch and a half to two and a half in diameter, globular, narrowing to the eye. Skin smooth, crimson in the shade, stained and striped with purplish crimson in the sun, and covered with a delicate white bloom. Stalk slender, three fourths of an inch long. Calyx spreading, in a shallow basin. Flesh white, with stains of a pinkish hue, firm, crisp, juicy, and of a pleasant sub-acid flavour. 78 APPLES. 21. Tetofsky. Thomp. The Tetofsky is a Russian summer apple newly introduced, which promises well. Fruit of medium size, loundish oblong, sometimes nearly round. Skin smooth, with a yellow ground handsomely striped with red, and, like most apples of that coun- try, cohered with a whitish bloom, under which is a shining skin. The flesh is white and juicy with a sprightly and agreeable flavour. August. 22. White Juneating. Ray. Thomp. Lind. Owen's Golden Beauty, ac. Thomp. Juneating. Coxe. This is an old variety mentioned by Evelyn in 1660, and de- scribed by Ray in 1688, and is a very tolerable little apple, ripening among the very earliest, during the last of June and the first of July, and deserves a place in a large collection chiefly on that account and its excel- lent bearing quality. It is very distinct from the Early Harvest, sometimes called by this name. Fruit small, round, a little flat- tened. Calyx closed in a wrinkled basin, moderate- ly sunk. Stalk rather long and slender, three fourths to an inch in length, slight- ly inserted in a shallow Fig. 30. White Juneating. depression. Skin smooth, pale green, at first light yellow, with sometimes a faint blush on the sunny side. Flesh crisp, and of pleasant flavour, but soon becomes dry. Tree straight and forms an upriglrt head. 23. White Astrachan. Thomp. Lind. P. Mag. Pyrus Astracanica. De CandoUe, ^ Transparent de Moscovie, >of(ke French gardens. Glace de Zelande, ) A nearly white, semi-transparent, Russian apple, which bears freely and ripens about the tenth of August ; but in this country is of little or no value, as it nearly always grows mealy and water cored as soon as ripe. Fruit of medium size, roundish, AUTUMN APPLES. 79 inclining to conical, and a little ribbed at the eye. Skin very smooth, nearly white, with a few faint streaks of red on one side, and covered with a white bloom. Stalk thick and short ; calyx set in a small basin. Flesh quite white, partially transparent, tender and of delicate flavour, but rather dry, 24. Williams's Favourite. § Man. Ken. 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. Fruit of medium size, oblong, and a little one-sided. Stalk an inch long, slender, slightly sunk. Calyx closed, in a narrow angular basin. Skin very smooth of a light red ground, but nearly covered with a fine dark red. Flesh yellowish-white, and of a very mild and agreeable flavour. Class II. Autumn Apples, 25. Alexander. § Thomp. Emperor Alexander. Lind. Ron. Russian Emperor. Aporta. This is a very magnificent Russian sort, which thrives well in our gardens. The tree is no less striking in the spring when covered with its very large blossoms, than in autumn when loaded with its superb fruit. It is, properly, a cooking apple. Fruit very large, frequently measuring five inches in diame- ter, and weighing nearly a pound, regularly formed, generally conical or cordate, tapering from the base to the eye. Skin greenish yellow, faintly streaked with red on the shaded side, but crrange, brilliantly streaked and marked with bright red in the sun. Calyx large, set in a deep basin. Stalk rather slender, three fourths of an inch long, planted in a deep cavity. Flesh yellowish white, crisp, tender and juicy, with a rather pleasant flavour. A moderate bearer. October to December. 60 APPLES. ^ \ ■••• Fig. 31. Akxander. 26. Autumn Pearmain. Thomp. Summer Pearmain. Lind. Miller^ P. Mag. Winter Pearmain, of the Middle States. Parmain d'Ete. Knoop. A slow growing tree, but producing a good, high-flavoured dessert fruit. Fruit of medium size, oblong, narrowing gradu- ally towards the eye. Skin brownish yellow, mixed with green on the shaded side, but next the sun, reddish, blended with yel- low, streaked with deeper red, and sprinkled with numerous small brown specks. Stalk short, obliquely planted under a fleshy lip. Calyx set in a broad shallow basin, which is some- times scarcely at all sunk, and obscurely plaited. Flesh pale yellow, crisp, firm, a little dry, but rich and high flavoured. AUTUMN APPLES. 81 Branches slender. This most excellent old dessert fruit is the " Winter Pearmain " of most old American orchards, and is a great favourite with many amateurs. October and November, and keeps till March. 27. Blenheim Pippin. Thomp. Lind. Blenheim Orange. Woodstock Pippin. A large and showy English apple, admirable for baking, but which is not so highly esteemed for the table here, as abroad. The trees make strong and vigorous shoots. Fruit very large, roundish, three inches in diameter at the base. Skin yellowish, becoming deep orange, stained on the sunny side with dull and dark red stripes. Calyx set in a large hollow basin. Flesh yellow, breaking, very sweet, and of tolerable flavour. October to December. 28. Beauty of Kent. Thomp. Lind. Ron. The Beauty of Kent is, in this climate, one of the most mag- nificent of all apples, frequently measuring sixteen or eighteen inches in circumference. The flavour is of second quality, but as a kitchen fruit, it is among the finest. The tree grows very strong and upright. Fruit very large, roundish, but flat at the base, and narrowing distinctly to the eye, where it is slightly ribbed. Skin smooth, greenish-yellow, marked with large, broken stripes of purplish red. Stalk short, slender, deeply planted in a round, shallow cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, with a simple sub-acid flavour. October and November. 29. Beauty of the West. Ken. A large, showy, sweet apple, of fair flavour. Fruit large, round and regularly shaped. Skin smooth, light greenish-yellow, marked with small stripes of red. Stalk short, set in a round cavity. Flesh tender, juicy, sweet, and pleasant. A fall fruit, but may be kept for some time. 30. Cornish Aromatic. Thomp. Lind. A rich flavoured English apple. The quality is excellent, but the fruit not very fair with us. Fruit of medium size, roundish and angular. Skin rich red, much marked with russet yellow dots, on a pale russet ground. Stalk short, set in a deep, narrow cavity. Calyx small, in a narrow basin. Flesh yellow, with a rich aromatic suo-acid davour. October to December. 62 APPLES. 31. Catline. Coxe. Th(imp, Gregson Apple. We have not been able to procure this variety ; which we be- lieve is a native of Maryland, and we therefore insert here Mr. Coxe's description. The Catline is an apple rather below the middling size. It is a great bearer — the form is flat, the stalk short and thick, the skin smooth, and of a beautiful yellow, with a clear and brilliant red towards the sun, with numerous streaks and many dark spots scattered on the surface. The flesh is a pale yellow, tender, rich, juicy and sweet ; as an eating apple in October, November and December, it is particularly fine. The tree is small, the form regular, and round in the head ; the shoots straight and delicate ; the foliage of a lively green — it is very productive, and in six or seven years after transplanting, it bears abundantly, when well cultivated. 32. Dutchess of Oldenburgh. Thomp. Ron. A handsome Russian fruit of good quality. Fruit medium size, regularly formed, roundish. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Calyx pretty large and nearly closed, set in a wide even hollow. There is a faint blue bloom on this fruit. The flesh is rich and juicy, with an excellent flavour. Ripens early in September. 33. DowNTON Pippin. Thomp. Lind. gS-SSen Pippin, \ of so^ Engm gar^. Downton Golden Pippin. Ken. A rather early variety of the English Golden Pippin, raised by Mr. Knight of Downton Castle. It is a beautiful, small des- sert fruit, and will please those who like the rich, sharp, acid flavour of the Golden Pippin. Fruit a little larger than the Golden Pippin, about two and a quarter inches in diameter, roundish, flat at the ends. Calyx set in a wide, but very shallow basin. Stalk short, not deeply inserted. Skin smooth, yellow, dotted with small obscure specks. Flesh yellowish, crisp, with a brisk, rich, tart flavour. The tree grows more vigorously and bears more abundantly than its parent, the old Golden Pippin. It is also considered a fine cider fipple. October and November. AUTUMN APPLES. ^^3 34. Dyer, or Pomme Royale. Ken. Smithfield Spice. A popular New-England dessert apple, very sprightly, tender, and excellent. It is supposed to be of French origin, and to have been brought to Rhode Island more than a hundred years ago. It was re-named Dyer by the Mass. Hort. Society, who supposed it to be a seedling of Mr. Dyer, of R. I., but the old and familiar n.ame of Pomme Royale should be preferred. Fruit of medium size, roundish, pretty regularly formed. Skin smooth, pale greenish yellow, with a faint blush and a few dark specks on one side. Stalk about half an inch long, set in a smooth, round cavity. Calyx closed, basin plaited, moderately deep. Core round, hollow. Flesh white, very tender and juicy ; flavour very mild and agreeable — slightly sub-acid. Sept., Oct. 35. Dutch Codlin. 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. Calyx set in a narrow, deep-furrowed basin. Stalk short and thick. Skin pale yellow, becoming orange yellow on the sunny side. Flesh white, sub-acid, and moderately juicy. Inferiour to the Holland Pippin or the Drap d'Or. The tree makes very strong shoots. 36. Flower of Kent. Thomp. Lind. Ron. A large and handsome English apple, chiefly valued for baking and kitchen use. Fruit quite large, roundish, a little ribbed on its sides, often considerably flattened, and rather broadest at the base. Skin tawny yellow, washed with dull red, with occasion- ally, a few stripes of brighter red. Calyx rather small, but set in a large basin, rather furrowed or irregular. Stalk nearly an inch long, not very deeply inserted. Flesh greenish yellow, abounding with a lively sub-acid juice. October to January. 37. Franklin's Golden Pippin. Thomp. Lind. Man. Sudlow's Fall Pippin. This should be an American variety, named after Dr. Franklin, as it appears, by the Horticultural Transactions, to have been taken from the United States to England, in 1806 ; but it is, we believe, only known to nurserymen here, by importation back again. It is an excellent dessert fruit, larger than* the comm.on English Golden Pippin, ripening in October. Frait of medium 84 APPLES. »ize, oval, very regular in shape, rather broadest at the base. Eye sunk in an even hdlow. Stalk short, slender, deeply planted. Skin deep yellow, freckicd with numerous dark spots Flesh pale yellow, crisp, tender, with a fine rich aromatic fla- vour. The tree grows freely, and forms an upright head. 38. Fall Haevey. § 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 basin. Skin pale straw yellow, with a few scattered dots. Flesh white, juicy, crisp, with a rich, good flavour. October and No. vember. 89. Fall Pippin. § Coxe. Floy. The Fall Pippin is, we think, decidedly an American variety, Thompson and Lindley to the contrary, notwithstanding. It is, very probably, a seedling raised in this country, from the WTiite Spanish JReineite, or the Holland pippin, both of which it so much resembles, and from which it, in fact, diflfers 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 fla- vour. October to December. There are several spurious sorts — the true one is always rather flattened, with a projecting stalk. (See Holland Pippin.) 40. Golden Sweet. - A celebrated Connecticut fruit sent us by Mr. Lyman, of thai AtrrUMN APPLES. 85 state. Fruit above the medium size, roundish, scarcely flattened, fair, and well formed. Skin, when fully rijJe, pale yellow or straw colour. Stalk about an inch long, slender at its junction with the fruit. Calyx closed, and set in a basin of moderate depth. Flesh tender, sweet, rich and excellent. The tree is a pretty free grower, and bears large crops. This we think will prove a valuable sort. Ripe in August and September. 41. Geavenstein. § 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. y/^Kt^^ Fig. 32. Gravenstein. Stalk quite short and strong, deeply set. Calyx large, in a wiQt deep, rather irregular basin. Skin greenish yellow at first, but becoming bright yellow, and beautifully dashed and pencilled and marbled with light and deep red and orange. Flesh tender and crisp, with a high flavoured, somewhat aromatic taste. Ripens with us in September and October, but will keejj a month longer. The trees are very thrifty strong growers, and bear young. APPLES. 42. Grand Sachem. A showy, large, dark, blood-red fruit, but rather coarse, anfl scarcely worth cultivation. Fruit very large, roundish, dis- tinctly ribbed, and irregular in its outline. Stalk short and strong, and calyx set in a well marked basin. Skin smooth, deep, dingy red, over the whole surface. Flesh white, rather dry, and without much flavour. September. 43. Holland Pippin. Thomp. Lind. Millei. Eeinnette d'Hollande. Noisette ? Summer Pippin. > ^jr j^^w- Jersey. Pie Apple. S 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 Itite autumn, and the White Spanish Reinnette an early winter fruit. The Holland Pippin, in the gardens here, begins to fall from the tree, and is fit for pies about the middle of August, and from that time to the first of November, is one of the very best kitchen apples, making the finest tarts and pies. It is not equal to the Fall Pippin for eating. Fruit very large, roundish, a little more square in outline than the Fall Pippin, and not so much flattened, though a good deal like it ; a little narrowed next the eye. Stalk half an inch long, thick, deeply sunk. Calyx small, closed, moderately sunk in a slightly plaited basin. Skin greenish yellow or pale green, becoming pale yellow when fully ripe, washed on one side with a little dull red or pale brown, with a few scattered, large, green- ish dots. Deserves a place in every garden. 44. Hawthornden. Thomp. Lind. Ron. White Hawthorden. A'tcoM. A celebrated Scotch apple, which originated at Hawthornden, the birth-place of the poet Drummond. It resembles, some- what, our Maiden's Blush, but is inferiour to that fruit in flavour. Fruit rather above the medium size, (occasionally ribbed, according to Lindley,) with us, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale, light yellow, nearly wnite in the shade, with a fine blush Avhere exposed to the sun. Calyx nearly closed, set in a rather shallow basin, with a few obscure plaits. Stalk half an inch long, slender. Flesh AUTUMN APPLES. W white, juicy, of a simple, pleasant flavour. Aji excellent bearer, a handsome fruit, and good for cooking or drying. The ends of the bearing branches become pendulous. 45. Jersey Sweeting. A very popular apple in the middle states, where it is not only highly valued for the dessert, but, owing to its saccharine quality, it is also planted largely for the fattening of swine, which are allowed to run under the trees and gather the fruit as it falls. It is a highly valuable sort, and deserves extensive culture. Fruit medium size, roundish-ovate, tapering to the eye. The calyx is small, closed, very slightly sunk, in a small plaited basin. Stalk half an inch long, in a rather narrow cavity. Skin thin, greenish yellow, washed and streaked, and often en- tirely covered with stripes of pale and dull red. Flesh white, fine grained, and exceedingly juicy, tender, sweet and sprightly. Young wood stout, and short jointed. This apple commences maturing about the last of August, and continues ripening till frost. 46. Keswick Codlin. 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 is a great bearer and a vigorous tree. Fruit a little above the middle size, rather conical, with a few obscure ribs. Stalk short and deeply set. Calyx rather large. Skin greenish yellow, washed with a faint blush on one side. Flesh yellowish white, juicy, with a pleasant acid flavour. 47. KiLHAM Hill. Man. A native of Essex co., Mass., raised by Daniel Kilham. Fruit pretty large, roundish, ribbed, narrowing to the eye. Skin pale yellow, slightly splashed with red in the shade, deep red in the sun. Stalk rather long and slender, set in a wide deep hollow. Calyx in a narrow basin. Flesh of sprightly, rather high flavour, but is apt to become dry and mealy. Bears well. September. 48. Kenrick's Autumn. Ken. A handsome apple of second quality. Fruit large, roundish, much flattened at the base. Stalk long, projecting beyond the fruit a good deal, set in a close cavity. Skin pale yellowish- green, striped and stained wi:h bright red. Flesh white, a little stained with red, tender, juicy, and Df a sprightly acid flavour. September. & APPLES. 49. King of the Pippins. Thomp. Lind. Ron. Hampshire Yellow. An apple highly rated in England, whence it comes, but whicli scarcely proves first rate here. Fruit of medium sizf, of a conical or pearmam shape. Skin smooth, pale yellow, delicately streaked and washed with red next the sun. Stalk slenJer, an inch long. Calyx large, set in a deep even basin. Flesh white, very firm and of fair quality. The tree is an upright grower, and bears abundantly. October and November. 50. Kerry Pippin. Thomp. Lind. Ron. Edmonton's Aromatic Pippin, ac Thomp. An Irish dessert apple, from the county of Kerry, as its name implies. Fruit middle size, oval, a little flattened at the eye. Skin pale yellow, mingled with a deeper yellow, with a glossy surface, and stained and streaked with red. Stalk of medium length, sometimes sliort, set in a narrow cavity, with a projection of the fruit on one side, and occasionally, a line or ridge, run- ning from the eye to the stalk. Calyx set in a plaited basin. Flesh yellow, tender, crisp, with a sugary flavour. Ripens in September and October. r ig. 33. Lyscom. AUTUMN APPLES. 89 51. Lyscom. Man. Ken. Osgood's Favoxuite. Another Massachusetts variety of merit. Fruit large, round , skin greenish yellow, with a few broken stripes or splashes of red. Stalk short, planted in a deep, round, even cavity. Calyx small, in a very narrow, plaited basin. Flesh fine grained, and exceedingly mild and agreeable in flavour. A large, fine fruity which is worthy of general cultivation. In use from Septembei to November. 52. Lyman's Pumpkin Sweet. Ken. A very large fair sweet apple which we received from Mr. S Lyman, of Manchester, Conn. It is, perhaps, inferiour to the Jersey Sweet or the Summer Sweet Paradise for the table, but it is a very valuable apple for baking, and deserves a place on this account in every orchard. The original tree of this sort, is growing in Mr. Lyman's orchard. X ■on \ ./ / y^'^^.. Fig. 34. Lyman's Pumpkin Sweet. 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. 8* dO APPLES. Stalk stort, deeply sunk in a narrow cavity. Calyx rather small, set in an abruptly sunk, rather irregular basin. Flesh white, very sweet, rich and tender, but not very juicy. Sep- tember to December. There is another Pumpkin Sweeting known in this state, which is an oblong or permain-shaped fruit, striped with yellow and red, and ripens in August and September j a second rate apple. 53. Longville's Kernel. Thomp. Lind. P. Mag. Sam's Crab. An apple introduced into our orchards from the garden of the London Horticultural Society, but which does not compare fa- vourably with many native sorts of this season. Fruit rather below medium size, oval, rather flattened. Stalk short, deeply inserted. Eye small, with a short erect calyx. Skin greenish yellow, streaked with pale brownish red, with a few streaks of bright red. Flesh firm, yellow, slightly perfumed, sub-acid. The tree is a great bearer. August and September. 57. Maiden's Blush. 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 bealuty of colour of the pretty little Lady Apple, and is much cultivated and admired, both for the table and for cooking. It i.' also very highly esteemed for drying. Fruit medium sized, flat, and quite smooth and fair. Skirj Fig. 35. Maiden's Bluslu AUTUMN APPLES. 91 thin, clear lemon yellow, with a coloured cheek, sometimes Jell cately tinted like a blush, and in others with a brilliant red. Stalk short, planted in a rather wide, deep hollow. Basin mode- rately depressed, calyx closed. Flesh white, tender, sprightly with a pleasant sub-acid flavour. The fruit is very light. This variety forms a handsome, rapid growing tree, with a fine spreading head, and bears large crops. 55. Nonsuch. Thomp. Lind. Nonsuch. Ron. Forsyth. An old English sort, chiefly valued for the beautiful transpa- rent jelly which it makes. Fruit of medium size, regular form, flat. Skin greenish yel- low, striped and spotted with dull brick red. Calyx set in a wide, regular, shallow basin. Stalk short and slender. Flesh white, soft, with a plentiful sub-acid juice. A great bearer. 56. Old English Codlin. Thomp. English Codlin. Coxe. Lind. Ray. A large and fair cooking apple, in use from July to November. Fruit generally above medium size, oblong or conical, and a little irregular. Skin clear lemon yellow, with a faint blush next the sun. Stalk stout and short. Flesh white, tender, and of a rather pleasant, sub-acid flavour. Much esteemed for cook- ing, ripens gradually upon the tree, and is free from liability to rot. In New-Jersey this fine old fruit is largely cultivated for market, as it produces handsome and abundant crops. The leaves are large, and the trees are very vigorous and fruitful. 57. Peach-Pond Sweet. This is a most excellent autumn variety, from a small village of this name, in Dutchess county, N. Y., which we received from Mr. J. R. Comstock, an extensive orchardist near Pough- keepsie. It appears well worthy of a more general dissemination. Fruit of medium size, rather flat, and a little one-sided or an- gular in its form. Skin striped light red. Stalk long and slender. Flesh tender or very mellow, moderately juicy, with a very rich,sweet,and agreeable flavour. September to November. 58. PoMME DE Neige. Thomp. Lind. Fameuse. Forsyth. Sanguineus. A very celebrated Canada fruit, which has its name from the 99 APPLES^ snow-white colour of its flesh, or, as some say, from the village whence it was first taken to England. It is an excellent, pro- ductive, autumn apple, and is especially valuable in northern latitudes. Fruit of medium size, roundish, somewhat flattened. Skip with a ground of pale greenish yellow, mixed with faint streaks of pale red on the shady side, but marked with blotches and short stripes of darker red, and becoming a fine deep red in the sun. Stalk quite slender, half an inch long, planted in a narrow funnel shaped cavity. Calyx small and set in a shallow rather narrow basin. Flesh remarkably white, very tender, juicy and good, with a slight perfume. Ripe in October and November. A regular bearer, and a handsome dessert fruit. 59. Porter. § Man. Thomp. A first rate New-England fruit, raised by the Rev. S. Porter, of Sherburne, Mass., and deservedly a great favourite in the Boston market. The fruit is remarkably fair, and the tree is very productive. Fig. 37. Porter, AUTUMN APPLES, 93 Fruit rather large, regular, oblong, narrowing to tlie eye. Skin clear, glossy, bright yellow, and when exposed, with a dull blush next the sun. Calyx set in a narrow and deep basin. Stalk rather slender, not three fourths of an inch long. Flesh fine grained, and abounding with juice of a sprightly agreeable flavour. Ripens in September, and deserves general cultivation. 60. Pine Apple Russet. Lindley. We have at last been able to procure this variety, and we insert Lindley's description, in order to draw attention to a sort which appears to be highly deserving of trial in this country. " Fruit above the middle size, roundish, ovate, with broad ob tuse angles on its sides, about two inches and three quarters in diameter, and two inches and a half deep. Eye small, with a very short, connivent calyx, placed in a shallow depression, sur- rounded by ten rather unequal plaits. Stalk an inch long, in- serted in an uneven cavity, one half of which protrudes beyond the base. Skin pale greenish yellow, almost covered with white specks on one part, and a thick scabrous, yellowish russet on the other, which extends round the stock. Flesh very pale yel- low, crisp, very short, and tender. Juice more abundant than in any apple I have ever met with, as it generally runs very copiously as soon as cut open, saccharine, with that just propor- tion of acid which characterizes our most valuable fruits, and of a spicy aromatic flavour, with a high perfume. A dessert apple from the end of September to the middle of October." 61. Pumpkin Russet Sweet Russet. Kenrick. Pumpkin Sw Flint Russet, Pumpkin Sweet, I ^^^^ This is another of the large sweet apples so popular in New England, and is considered valuable by many. It is, howevei; much inclined to rot. Fruit large, round ; flesh, pale yellowish green, slightly covered with russet. Stalk long, set in a wide shallow cavity . Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. September to January. Trees large and spreading. 62. Rambo. § Coxe. Thomp. Romanite, 1 Seek-no-further, > of New- Jersey. Bread and Cheese Apple, ) The Rambo is one of the mOst popular autumn fruits to be 94 APFLES. found in the Philadelphia markets. It is a highly valuable apple for the table or kitchen, and the tree thrives well on light sandy soils, being a native of the banks of the Delaware. Fig. 37. Rambo. Fruit of medium size, flat. Skin smooth, yellowish white in the shade, streaked and marbled with pale yellow and red in the sun, and speckled with large rough dots. Stalk long, rather slender, curved to one side, and deeply planted in a smooth, fun- nel-like cavity. Calyx closed, set in a broad basin, which is slightly plaited around it. Flesh greenish white, very tender, with a rich, sprightly, sub-acid flavour. October to December. This apple resembles externally the American Domine, which, however, is a very late-keeping winter fruit. fi3. Rambour Franc. Duh. Thomp. Frank Rambour. LindUy. Rambour d'Ete, or Summer Rambour. Coxe. , Rambour d'Ete. Poiteau. This is a French fruit, common in many parts of this country, and according to Coxe, was introduced from the garden of St. Cloud. It is of pretty good quality, though most esteemed for cooking. Fruit a little above medium size, (sometimes quite large,) flat, generally evenly formed, but occasionally a little irregular. Skin pale, greenish yellow, slightly stained and streaked with red on thf sunny side. Stalk short, rather fleshy and deeply inserted. Eye large, the nearly closed calyx set in a deep, slightly furrowed basin. Flesh rather sofl:, of a sprightly, sub- AUTUMN APPLES. 95 acid flavour, a little bitter before maturity. Ripens early in September. 64. Ross Nonpareil. § Thomp. Lind. Ron. This is an Irish fruit, and, to our taste, one of the highest flavoured and most delicious of all apples, for the dessert, approaching in flavour some kinds of pear. In England this is a winter fruit, but with us, owing to the greater warmth of our autumn, it is in perfec- _ tion the last of Fig. 38. RossNmparea. October, and will keep a month. Fruit rather below medium size, roundish, narrowing a little to the eye. Skin covered with a thin mellow russet, and faintly stained with red on the sunny side. Stalk an inch or more long, slender, and rather deeply inserted. Calyx set in a shallow basin. Flesh greenish white, tender, with a rich aromatic fla- vour, — what is called a Fennel flavour by the English. A pro- fuse bearer, and worthy of a place in every amateur's garden. 65. Red Ingestrie. Thomp. Lind. This, and the Yellow Ingestrie, are cross-bred seedlings, raised by Mr. Knight, from the English Golden Pippin. They are greatly admired as dessert apples in England. Fruit small, about two and a half inches in diameter, oblong or ovate, with a wide basin at the eye, and a short and slender stalk. Skin bright yellow, tinged and mottled with red on the sunny side, and speckled with obscure dots. Flesh very firm, juicy and high flavoured. Ripens in September and October. The Yellow Ingestrie 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.' 90 APPLES. 66. Summer Sweet Paradise. §. A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a zealous fruit-grower of Columbia, in that state. It is a large, fair, sweet apple, and is certainly one of the finest of its class, for the dessert. The tree is an abundant bearer, begins to bear while young, and is highly deserving general cultivation. Jt has no affinity to the Paradise Apple used for stocks. Fruit quite large, round and regular in its form, a little flattened at both ends. Skin rather thick, pale green, sometimes faintly tinged with yellow in the sun, and very distinctly marked with numerous, large, dark, gray dots. Stalk strong, and set in an even, moderately deep hollow. Flesh tender, crisp, very juicy, with a sweet, rich, aromatic flavour. Ripe in August and Sep- tember. 67. Scarlet Pearmain. Thomp. Lind. Bell's Scarlet Pearmain. Ronalds. Oxford Poach of some English gardens. A showy dessert apple, raised, according to Ronalds, by Mr. Bell, land stewart at Sion House, the seat of the Duke of Nor- thumberland, about the year 1800. Fruit medium sized, pearmain or conical shaped. Skin light crimson, or yellow, in the shade, rich crimson on the sunny side ; stalk nearly an inch long, deeply set. Calyx full and spreading, in a deeply sunk basin, surrounded by a few plaits. Flesh white, stained with a tinge of pink, crisp, juicy, and of good flavour. In eating from the last of August to the tenth of Octo- ber. A plentiful bearer. 68. Seek-no-further. Coxe. Autumn Seek-no-further. Ken. This seems to be a favourite name in this country, and it is difficult to say to what variety it should be exclusively applied. The Seek-no- further of New-Jersey and Pennsylvania is the Rambo, (see Rambo ;) that of some parts of New- York is the American Domine, (see the latter.) The Seek-no-further of Coxe is a large, roundish fruit, narrower at the eye. Skin smooth, pale yellowish green, or nearly white ; the flesh yellow, juicy, rich and tender. The trunk straight and tall, supporting a regular well-formed head. Ripe in October, and will keep a couple of months. The Westfield Seek-no-furiher is the Seek-no-further of Con- necticut, and is an old and highly esteemed variety of that dis- trict. It has a Pearmain flavpuj^ and is much superior to the WINTER APPLES. 97 Green Seek-no-further just described. Fruit large, pretty regu larly round. Skin pale, or dull red over a pale clouded green ground — the red sprinkled with obscure russety yellow dots. Stalk very slender, three-fourths of an inch long, inserted in an even cavity. Calyx closed, or with a few reflexed segments, and set in an even basin of moderate depth. Flesh white, fine grained, tender, with a rich, pearmain flavour. A first raU» fruit. October to February. 69. Stroat. Floy. Ken. Straat. Thomp. An apple in high esteem among the descendants of the Dutch settlers on the North River, the original tree of which is said .:5 have grown in a street {stroat^ Dutch) of Albany. It is well .^own at Kingston, N. Y. Fruit above the middle size, regularly formed, roundish, oblong, and tapering a little to the eye. Skin smooth, yellowish green. Stem short, pretty stout, and planted in a rather shallow cavity. Flesh yellow, very tender, with an excellent, rich, brisk flavour. In eating from September to December. 70. WoRMSLEY Pippin. § Thomp. Lind. P. Mag. Knight's Codlin. A well-flavoured autumnal fruit, from the English Gardens, ripening the last of August and beginning of September. Fruit middle-sized, roundish, tapering a little towards the eye, which is deeply sunk, and the basin slightly plaited. Skin pale green, or straw colour, darker next the sun, and sprinkled with dark specks. Stalk deeply planted, nearly an inch long. Flesh white, crisp, firm, with a rich high flavoured juice. This is considered, abroad, one of the richest flavoured apples, but it appears to us to have been over-praised, being rather too firm and too acid. Class III. Winter Apples, 71. Alfriston. Thomp. Lind. Ron. Oldaker's New. } „^ . rn..ym^ Lord Gwydr's Newtown Pippin. ] ^^^ A third rate apple, valued in England as excellent for cook- ing. Fruit large, roundish, a little ribbed, and rather broadest &t the base. Skin pale greenish-yellow, faint.y marked with 9 99 APPLES. Streaks or network of russet. Stalk short, planted in a deep cavity. Calyx with open, long segments set in a deep, rather uneven basin. Flesh yellowish white, crisp, tender, with a tolerable, somewhat acid flavour. The English trace some re- semblance between this and the Newtown pippin, but we per- ceive no similarity. October to January. 72. American Pippin. Coxe. Thomp. Grindstone. Valuable only for its late keeping and for cider, the American pippin has never been much cultivated out of New-Jersey. The Newtown pippin which is frequently called by this name abroad, is very different, and infinitely superiour to this. Fruit of medium size, and regular form, roundish, somewhat flattened. Skin dull red in patches and stripes, oh a dull green ground, marked by pretty large star-like, yellowish russet specks, which make the surface rather rough. Stalk short, somewhat fleshy and set in an irregular shallow cavity. Calyx small, set almost even with the surface of the fruit. Flesh white, firm, juicy, with a somewhat brisk, acid flavour. Keeps till June. Trees with crooked shoots. 73. Baldwin. § Ken. Thomp. Man. Woodpecker. Pecker. The Baldwin stands at the head of all New-England apples, and is unquestionably a first rate fruit in all respects. It is a native of Massachusetts, and is more largely cultivated for the Boston market than any other sort. It bears most abundantly with us, and we have had the satisfaction of raising larger, more beautiful, and highly 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, but nearly covered and striped with crimson, red, and orange, in the sun ; dotted with a few large russet dots, and with radiating streaks of russet about the stalk. Calyx closed, set in a rather narrow, plaited basin. Stalk half to three fourths of an inch long, rather slender for so large a fruit, planted in an even, moderately deep cavity. Flesh yellowish white, crisp, with that agreeable mingling of the saccharine and acid which constitutes a rich, high flavour. The tree is a vigo- rous, upright grower, and bears most abundantly. Ripe from November to March, but with us, is in perfection in January. WINTER APPLES. 00 Fig. 39. Baldwin. 74. Black Apple. Coxe. Black American. Thomp. ? A native fruit, of a very dark red colour, and of a mild, rather agreeable flavour. Fruit rather below medium size, round or very slightly flat- tened. Skin dark red, almost black, with a mealy, whitish bloom on the surface. The stalk half to three fourths of an inch long, pretty deeply inserted. Calyx in a rather shallow basm. Flesh yellowish red, crisp, juicy, and of medium quality, Ihe tree when fully grown has a rather drooping head. Ripe from November to February. 75. BoRSDORFFER. Thomp. Knoop. Borsdorff Lind. King George the Third. Ron. Queen's, Reinnette Batarde, Edier Winter Borsdorffer, Reinnette de Misiue, Ganet Pippin, King, Le Grand Bohemian Borsdorffer, of various gardens, ac. to Thomp. A small, celebrated German apple introduced into England by Queen Charlotte. It is much admired as a dessert fruit. 100 APPLES. Fruit about two inches in diameter, roundish-oval, narrowing at the eye. Skin pale yellow, with a full red cheek, sprinkled with a little russet. Calvx set in a small, even basin but little sunk. Stalk half an inch long, slender. Flesh yellowish-white, very firm and crisp, with a rich, brisk, perfumed flavour. The tree grows rather loosely, and the blossoms appear late. No- vember to February. 76. Belle-Fleur, Yellow. § Thomp. Bell-Jlower. Coxe. Fky. Ken. Yellow Bellflower, of most nurseria. The Yellow Belle-Fleur is a large, handsome, and excellent winter apple, every where highly esteemed in the United States. It is most abundantly seen in the markets of Philadelphia, as it thrives well in the sandy soils of NewJersey. Coxe first de- scribed this fruit ; the original tree of which, grew in Burling. M N Fig.'40. Ydloiv Bdle-Fieur. WINTER APPLES. 101 ton, New- Jersey. We follow Thompson, in calling it Belle* Fleur, from the beauty of the blossoms, with the class of Frencli apples, to which it belongs. Fruit very large, oblong, a little irregular, tapering to the eye. Skin smooth, pale lemon yellow, often with a blush next the sun. Stalk long and slender, in a deep cavity. Calyx closed and set in a rather narrow, plaited basin. Seeds in a large hollow cap- sule or core. Flesh tender, juicy, crisp, with a sprightly, sub- acid flavour ; before fully ripe, it is considerably acid. Wood yellowish, and tree vigorous, with spreading, drooping branches. A regular and excellent bearer, and worthy of a place in every orchard. November to March, 77. Belle-Fletjr, White. § White Bellflower. ? of Indiana, and the White Pippin. Green Bellflower. S North, ana West. Crane's Pippin. Detroit. ) of Cincin- Ohio Favourite. White Detroit. \ naii. Hollow Cored Pippin, {of some.- The White Belle-Fleur is one of the most widely dissemina- ted and popular apples in the Western states. It is a native, and was originally carried to the west by Mr. Brunson, a nur- seryman, who emigrated from New- York first to Huron co., Ohio, and afterwards to Wayne co., Indiana— disseminating it largely. It grows pretty strongly, bears ve- ry abun- dantly, and its brittle bearing shootsare inclined to break. Head spread- ing, but notdroop- ing. This is a very fair and hands'me fruit, less Fig. 41. White BeUe-Fleur. acid than the Yellow BeUe-Fleur. The Cumherland Spice, of Coxe, well 102 APPi^fl. known here, and given in previous editions as a synonym, is, we find on farther acquaintance with the white Belle-Fleur, an en- tirely distinct variety. Fiuit medium to large. Skin smooth, pale yellowish -white, marked with small brown dots, and rarely with a faint blush. Stalk long, slender, planted in a deep cavity. Calyx small, set m a small, narrow basin. Flesh white, tender and juicy, with a delicate, sprightly flavour. Core large and hollow. October to March. 78. Belle-Fleur, Red. Belle-FIeur. Poiteau. Belle-Fleur Rouge ? Thomp. A third rate, well known, French variety, scarcely worth cultivation. Fruit large, regular, oblong-conical. Skin pale greenish- yellow, but nearly covered with red, striped with dark red, and dotted with yellow. Stalk pretty long, planted in a deep, nar- row cavity. Calyx closed, sunk in a deep, narrow basin. Flesh whhe, tender, of tolerable, and mild flavour, apt to be- come mealy. November to January. 79. Belle-Fleur, Brabant. Thomp. Ron. The Brabant Belle-Fleur is a new variety from Holland. The fruit is large and heavy, and bids fair to prove a very ex- cellent winter apple. The habit of the tree is spreading, and it requires to be grafted high to make a good head. Fruit large, roundish-oblong, slightly ribbed. Skin pale yellow, slightly striped with red. Calyx large, set in a pretty wide, irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid flavour. December to April. 82. Cornish Gilliflower. Thomp. Lind. Ron. Cornish July-flower. Pomme Regelans. This is considered one of the highest flavoured apples in Eng. land, whence it comes ; it is rather a shy bearer there, but we think it promises better here, in this respect. Fruit medium size, ovate, narrowing much to the eye where it is ribbed. Skin dull green, or dark yellowish green, with a sunny side of brownish red, intermixed with a few streaks of richer red. Calyx large, set in a very narrow, furrowed or knobby basin. Stalk three fourths of an inch long. Flesh yel lowish, firm, with a rich, high flavour, and a slight perfume, re- sembling that of the Gilliflower. November to April. WINTER APPLES. 103 83. Oatshead. Coxe. Lind. Round Catshead. Thomp. ? Uathead Greening, A very large apple, cultivated for drying in some parts of the country, but of little other value except as a cooking apple. Fruit of the largest size round. Stalk half an inch long, and very deeply sunk. Calyx set in a deep, open basin. Skin quite smooth, pale green. Flesh tender, with a sub-acid juice. Oc tober and November. 84. Calville, White WmTER. Lind. Caiville Blanche d'ffiver, Thomp. O. Duh. Noisette. White Calville. Coze. The White Winter Calville is a celebrated old French sauce and cooking apple ; but like most others of its class, is not worthy of cultivation here. Fruit large, rather flat, with the broad uneven ribs on its sides which characterize Calville apples. Skin smooth, pale greenish yellow, becoming when fully ripe, yellow, with a faint blush on one side. Calyx small, deeply set in an angular irregular basin. Stalk three fourths of an inch long, slender, deeply planted. Flesh white, large grained, tender and light, with a pleasant, third rate flavour ; juice scarcely acid. A strong growing tree, and a good bearer. November to February. 85. Calville, Red Winter. Lind. Calville Rouge d'Hiver. Thomp. Noisette. Calville Rouge. O. Duh. Red Calville. Coxe. The Red Winter Calville is another old French variety of the same general character as the foregoing — good for culinary use, but of very indifferent flavour. Fruit pretty large, roundish-oblong, a little flattened at the stem, and narrowing to the eye. Stalk stout, of medium length, deeply planted. Calyx in a large deep basin. Skin on the shaded side pale red, on the sunny side dark red, covered with bloom. Flesh tender, and flavour a mild sub-acid. No- vember to March. 86. Cos, OR Caas. Ken. Buel. A native of Kingston, N. Y., where it is productive, and very highly esteemed. Fruit large, one sided or angular, roundish, broad and flatten- 104 APPLES. ed at the stalk, narrowing a good deal to the eye. Skin smooth, pale greenish yellow in the shade, but red in the sun, with splashes and specks of bright red, and a few yellow dots. Stalk very short, and rather strong, downy, deeply inserted in a wide one sided cavity. Calyx small, in a narrow, shallow basin. Flesh white, tender, with a mild, agreeable flavour. December to March. 87. Chandler. § We received this fme variety, which is a great favourite m Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that state. He informs us that it originated in the town of Pomfret, Conn., (celebrated as the place of Gen. Putnam's adventure with the wolf.) Fruit large, roundish, slightly flattened, and one-sided or an- gular in its form ; obscurely ribbed on its sides. Skin thickly streaked and overspread with dull red, (with a few streaks of brighter red) on a greenish yellow ground ; the red sprinkled with light gray dots. Stalk short, deeply sunk in a wide cavity. Calyx small and closed, set in a plaited, wide basin. Core and seeds small. Flesh greenish white, tender, juicy, with a mode- rately rich, sub-acid flavour. The tree is one of moderate vig- our, and is a great bearer. November to February. Fig 42. Chandler WINTER APPLES. lOf 68. CouRT-PENDU Plat. § Thomp. Court-pendu. Lind. P. Mag. Noisette. Court-pendu plat rougeatre. Ron. Capendu. O. Duh. Garnon's Apple, Court-pendu Extra, Rond Gros, Rose, Musque, Rouge Musque, Coriandra Rose, Pomme de Berlin, WoUaton Pippin, Russian, Princisse Noble 2k>ete, of various European collections, to Thompson. This handsome French apple is very popular abroad, as may readily be seen by the great variety of names under which it is known in various nurseries in England, and on the continent. It thrives equally well here, and proves a beautiful acquisition to the dessert. Fruit of medium size, regularly formed and quHe flat. Skin rich, deep crimson on the sunny side, with a little pale greenish yellow in the shade. Stalk short, inserted in a very deep cavi- ty. Calyx large, set in a wide shallow basin. Flesh yellow- crisp, with a rich, brisk, acid flavour. The tree bears young and plentifully. November to February. This sort in England is frequently grafted on the French Pa- radise stock, when it forms a neat little bush, not much larger than a Gooseberry, and bears an abundance of handsome and good fruit. 89. Court of Wick. § Thomp. Ron. Court of Wick Pippin. Lvid. P. Mag. Court de Wick. Hooker. Rival Golden Pippin, Fry's Pippin, Golden Drop, Wood's Huntingdon, Transparent Pippin, Phillip's Reinette, Knightwick Pippin, Week's Pippin, Yellow, -of various English nurseries. A high flavoured English dessert apple, of the Golden pippm class, which succeeds well with us. Fruit below the middle size, regularly formed, about two and a half inches in diameter, roundish-ovate, somewhat flattened. Skin greenish yellow in the shade, but becoming a warm orange, with a little red, and dotted with small russet brown specks in the sun. Calyx with wide spread segments, and set in a wide lOtI APPLES. even shallow basin. Stalk short, rather slender. Flesh yellow, crisp, and juicy, with a high, poignant flavour. October to February. The Court of Wyck is an exceedingly hardy tree, and is^ therefore, well adapted for Car^da or Maine. 90. Cranberry Pippin. This strikingly' beautiful apple we found growing on a farm near Hudson, N. Y. It is only second rate in point of flavour— ^ about equal to the Hawthornden — but it is an excellent cooking apple, and its beautiful appearance and great productiveness, will, we think, render it a popular variety. It is not unlike in appearance a very handsome specimen of the Maiden's Blush, and it comes into use just as that sort goes out. Fruit above medium size, very regularly formed, a little flat- tened. Skin very smooth, of a fine clear yellow in the shade, with a bright scarlet cheek. Stalk nearly three fourths of an inch long, slender, planted in a very even and moderately deep cavity. Calyx rather small, set in a deep, regular basin. Flesh white, moderately juicy, with a mild, sub-acid flavour. No. vember to February. 91. Detroit. Red Detroit. Black Detroit. Black Apple. ) Large Black. [of some. in. ) Crimson Pippin This fruit, commonly known in Western New- York and Michigan as the Detroit, is supposed to have been brought to the neighbourhood of Detroit by early French settlers, and thence disseminated. There is little doubt that, like many other varieties grown at the west, and supposed to be indigenous there, this will yet prove to be some old variety. It is a very good fruit, of striking appearance. There is another apple incorrectly called Detroit, or White Detroit, at Cincinnati, which is synonymous with the White Belle-Fleur. [See the latter.] Fruit of medium or rather large size, roundish, somewhat flattened, and pretty regular. Stalk three-fourths of an inch long, planted in a deep cavity. Skin pretty thick, smooth and glossy, bright crimson at first, but becoming dark blackish pur- ple at maturity, somewhat dotted and marbled with specks of fawn colour on the sunny side. Calyx closed, set in a rather deep, plaited basin. Flesh white, (sometimes stained with red to the core in exposed specimens,) crisp, juicy; of agreeable sprightly, sub-acid flavour. October to February. WINTLR APPLES. 107 92. Bedfordshire Foundling. Thomp. Lind. A large green English apple, excellent for kitchen use. Fruit varge, roundish, obscurely ribbed. Skin deep green, paler at maturity. Stalk short, deeply planted. Calyx open, rather deeply set. Flesh yellowish, tender, juicy, with a pleasant acid flavour. October to February, 92. Dutch Mignonne. § Thomp. Lind. P. Mag. Reinette Doree, [pfthe Germans.) Paternoster Apfel. Pomme de Laak. Settin Pippin. Grosser Casselar Reinette. Copmanthorpe Crab. This magnificent and delicious apple from Holland, proves one of the greatest acquisitions that we have received from abroad. We believe, indeed, that the Dutch Mignonne is larger and finer here than at home. At any rate we know none supe- rior to it in superb appearance and rich flavour as an early win- ter fruit. The tree makes very strong upright shoots, and bears fine crops. (Hawthornden, incorrectly, of some gardens here.) Fruit large, often very large, roundish, very regularly formed. Skin dull orange, half covered or more with rich, dull red, dot- ted and mottled with large yellow russet specks. Calyx open, set in a deep, round, regular basin. Stalk nearly an inch long, slender, bent, and planted in a narrow, deep cavity. Flesh at firs* firm, but becoming tender, with a rich, very aromatic fla- vo!ir„ November to February. 93. Doctor. Coxe. Thomp. Red Doctor. Do Witt. A Pennsylvania apple, named in honour of a physician of Geraiantown, who first brought it into notice. It is not so much estftpmed here at the north, as the tree is rather an indifferent p rower and bearer, Ft-«it medium sized, regularly formed and flat. Skin smooth, yellow, striped and washed with two or three shades of red, with a few darker spots. Calyx set in a deep basin. Stalk very short, deeply inserted. Flesh tender, juicy, and breaking in its texture, with an excellent, slightly aromatic flavour. October to January. 54. DOMINE. This apple, extensively planted in the orchards on the Hudson, ^ much resembles the Rambo externally, that the two are often confounded together, and the outline of the latter fruit (see 108 APPLES. Rambo,) may be taken as nearly a fac-simile of this. The Domine is, however, of a livelier colour, and the flavour and season of the two fruits are very distinct, — the Rambo being rather a high flavoured early winter or autumn apple, while the Domine is a sprightly, juicy, long keeping winter fruit. Fruit of medium size, flat. Skin lively greenish-yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large russet specks. Stalk long and slender, planted in a wide cavity and inclining to one side. Calyx small, in a broad basin moderately sunk. Flesh white, exceedingly tender and juicy, with a sprightly pleasant, though not high flavour. Young wood of a smooth, lively, light brown, and the trees are the most rapid growers and prodigious bearers that we know— the branches being literally weighed down by the rope-like clusters of fruit. The Domine does not appear to be described by any foreign author. Coxe says that he received it from England, but the apple he describes and figures does not appear to be ours, and we have never met with it in any collection here. It is highly probable that this is a native fruit. It is excellent from De- cember till April. 95. Danver's Winter Sweet. Man. Ken. Epse's Sweet. In Massachusetts, from a town in which this variety takes its name, it has been for a long time one of the best market apples — but we think it inferiour to the Ladies' Sweeting. It is an abundant bearer, and a very rapid tree in its growth. Fruit of medium size, roundish-oblong. Skin smooth, dull yellow, with an orange blush. Stalk slender, inclining to one side. Calyx set in a smooth, narrow basin. Flesh yellow, firm, sweet, and rich. It bakes well, and is fit for use the whole wii.ter, and often till April. 96. De Saint Julien. Thomp. Seigneur d'Orsav. Saint Julian. P. Mag. This French apple of considerable reputation has not yei borne with us, and we therefore cojjy Mr. Thompson's descrip- tion in the Pomological Magazine, vol. iii. p. 165. " Fruit large, roundish, slightly and obtusely angular on the sides. Eye in a moderate sized cavity, surrounded with slight plaits. Stalk slender, about an inch in length, mserted very Bhallow. Skin a little rough, with scars of gray russet, beneath which it is remarkably, though somewhat obscurely, striped WINTER APPLES. 109 with yellow and grayish green. Flesh firm, yellowish-white, richj sweet and excellent. Shoots strong, dark chestnut, mode- rately downy, with numerous distinct whitish spots. A good bearer, in perfection in December, January, and February." 97. Easter Pippin. Thomp. Lind. Young's Long Keeping. Claremont Pippin. Ironstone Pippin. French Crab. Forsyth, {not of Coxe.) Remarkable for keeping sound and firm two years. It is an English variety, rare with us. Fruit of medium size, skin deep green, with a pale brown blush. Stalk short, slender, deeply inserted. Calyx small, in a plaited basin. Flesh very firm, and though not juicy, of a good, sub-acid flavour. 98. Falla WATER. Thomp. This is a native of Pennsylvania, and was first brought into notice by Mr. Garber, of Columbia, Pa. It is a very good and productive apple, with a rich flavour. Fruit rather large, regu- larly formed, ovate or slightly conical. Skin smooth, green, with a brown blush, dotted with large, gray spots. Stalk slen- der, set in a narrow, round cavity. Calyx small, closed, and placed in a smooth, narrow basin. Flesh greenish, juicy, with a rich, agreeable, sub-acid flavour. November to February. 99. Fennouillet Jaune. Thomp. Poit. Coxe. Embroidered Pipnin. Lind. Drap d'Or. O. Duh. No. 12. Knoop. Pomme de Caract6re. A beautiful, little, French dessert fruit, of that class of highly aromatic apples, which are called Fenouillets — (fennel flavour,) in France. Fruit small, about two and a half inches in diameter, regu- larly formed, a little broadest at the base. Skin fine bright yel- low, marked with a gray russet network, slightly resembling letters or characters. Stalk short, deeply inserted. Calyx quite small, set in a rather small basin. Flesh white, quite firm, with a high, and peculiarly aromatic flavour. The tree rather low October to March. 100. Fenouillet Rouge. Thomp. Poit. Lind. O. Duh. Bardin. Court-pendu Gris. Fruit under medium size, between two and three inches in 10 110 APPLES. diameter, regularly formed, roundish, a little flattened. Skin grayish in the ground, but nearly overspread with dark brown, ish-red and rather rough. Stalk quite short, and sunk in a small cavity. Eye rather narrow and shallow. Flesh firm, wither- ing a little when fully ripe, with a sugary and somewhat musk- like, perfumed flavour. October to January. 101. Fenouillet Gris. Thomp. Poit. Nois. d*Anis. A neat little Anise flavoured apple, but the tree is of too weakly and feeble a growth to be worth cultivation. Its leaves are very small and narrow, and the branches slender. The fruit is small, roundish, slightly flattened. Skin fawn-coloured russet on a yellowish ground, and rather rough. Eye quite small, in a small basin. Stalk three fourths of an inch long. Flesh firm, with a saccharine, perfumed flavour. December to February. 102. Gloria Mundi. Thomp. Monstrous Pippin. Coxe. Floy. Ken. Baltimore. Giazenwood Gloria Mundi. New- York Gloria Mundi. Araencan Manunoth. Ox Apple. This magnificently large apple is a native fruit, and we have frequently seen it weighing nearly a pound and a half, and measuring 14 inches in circumference. It is an excellent cook- ing apple, and, when in perfection, of a fair quality for eating ; but, owing to its great weight, it blows from the tree, and is rather unproductive. Fruit very large, roundish, rather angular, and slightly flat- tened at the ends. Skin smooth, greenish-white before fully ripe, when it is pale lemon yellow, becoming a little darker on one side, with very rarely a faint blush, and sprinkled with dull whitish spots imbedded under the surface. Stalk strong, deeply inserted in a large cavity. Calyx large, set in a very deep, wide basin, a little irregular, or obscurely furrowed. Core small. Flesh white, tender, with a pleasant, acid flavour. Oc- tober to January. After a careful comparison of the fruit and wood, we do not hesitate to pronounce this synonymous with the Baltimore apple. (The Alfriston is sometimes erroneously called Baltimore.) It is not a little curious that the origin of this apple, is claimed for Red Hook (on the Hudson,) for Long Island, and Baltimore WINTEB APPLES. Ill fig. 43. Gloria Mundu f 103. Golden Ball. Ken. This is a favourite apple in the state of Maine, and a vigorous, hardy variety. Fruit large, roundish, narrowing a little to the eye, about three inches deep — and a good deal ribbed at the sides and towards the crown. Skin smooth, golden yellow, with a few dots. Stalk set in a broad, shallow cavity. Eye rather narrow. Flesh crisp, tender, with a rich, aromatic flavour. Dec to March. A native of Connecticut. Moderate bearer. 104. Golden Harvey. Thomp. Lind. Ron. Brandy Apple. Forsyth. Afl excellent, high flavoured little dessert apple from Eng 112 APPLES. land, which bears well, and retains its character with us. Tt is rather adapted for the fruit garden than the orchard — as the tree is of slender growth, and it would not be a popular market fruit here. Fruit small, irregularly round, and about two inches in di- ameter. Skin rather rough, dull russet over a yellow ground, with a russety red cheek. Calyx small, open, with stiff seg. ments, and set in a very shallow basin. Stalk half an inch long, and rather slender. Flesh yellow, of remarkably fine texture, with a spicy, rich, sub-acid flavour. The fruit should be kept in a cellar, or it is apt to shrivel. December to April. 105. Golden Pippin. Ray. Thomp. Lind. English 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 o. Duh. Koening's Pippelin. Reinette d'Angleterre. The Golden Pippin of the English, is the queen of all dessert apples, in the estimation of the English connoisseurs, as it unites the qualities of small size, fine form, an4 colour, with high flavour and durability. It is a very old variety, being mentioned by Evelyn, in 1660, but it thrives well in many parts of England still. The Golden Pippin has never become popular in this country, either because the taste here, does not run in favour of small apples, with the high, sub-acid flavour of the Golden Pippin, and other favourite English sorts, or because our Newtown pippins, Swaars, and Spitzenburghs, etc., are still higher flavoured, and of a size more admired in this country. The Golden Pippin is not a very strong grower, and is rather suited to the garden than the or- chard, with us. Fruit small, round, and regularly formed. SkiN gold colour, dotted with gray, russety dots, with also o.i^-.i t-'-ffn-n. obscuTie White specks in> WINTER APPLES. 113 bedded under the skin. Stalk nearly an inch long, slender. Calyx small, and set in a regular, shallow basin. Flesh yel- lowish, crisp, rather acid, but with a rich, brisk, high flavour. A great bearer, but requires a strong, deep, sandy loam. No- vember to March. There are many varieties of the English Golden Pippin, dif- fering but little in general appearance and size, and very little in flavour, from the old sort, but of rather more thrifty growtli ; the best of these are Hughes', and Kirke's new Cluster, Golden Pippins. There are half a dozen sorts of apples which are improperly called American Golden Pippin, but we have never yet been able to find a distinct and new variety of this name. What are so termed are, usually, the Fall, or the Yellow Newtown Pippin. 106. Hoary Morning. Thomp. Lind. Ron. Dainty Apple. Downy. Sam Rawlings. A large and handsome English fruit, of good flavour, and es- teemed for culinary purposes. Fruit large, roundish, a little flattened. Skin broadly and irregularly striped with red, on a yellowish ground, and covered with a downy bloom, which gives it a somewhat hoary app^ear- ance. Calyx quite small, in a narrow, and shallow, plaited basin. Stalk of medium length, inserted in a wide depression. Flesh firm, sometimes a little pinkish next the skin, with a brisk, sub- acid flavour. October to December. 107. HuBBARDSTON NoNSucH. § Man. Ken. A fine, large, early winter fruit, which originated in the town of Hubbardston, Mass., and is of first rate quality. The tree is a vigorous grower, forming a handsome branching head, and bears very large crops. It is worthy of extensive orchard cultura Fruit large, roundish-oblong, much narrower near the eye. Skin smooth, striped with splashes, and irregular broken stripes of pale and bright red, which nearly cover a yellowish ground. The calyx open, and the stalk short, in a russetted hollow. Flesh yellow, juicy, and tender, with an agreeable mingling of sweetness and acidity in its flavour. October to January. 108. Jonathan. § Buel. Ken. Philip Rick. King Philip. The Jonathan is a very beautiful dessert apple, and ita 10* 114 APPLES. great beauty, good flavour, and productiveness in all soils, unite to recommend it to orchard planters. The original tree of this new sort is growing on the farm of Mr. Philip Rick, of Kingston, New-York, a neighbourhood unsurpassed in the world for its great natural congeniality to the apple. It was first de- scribed by the late Judge Buel, and named by him, in compli- ment to Jonathan Hasbrouck, Esq., of the same place, who made known the fruit to him. The colour of the young wood is a lively light brown, and the buds at the ends of the shoots are large. Growth rather slender, slightly pendulous. Fruit of medium size, regularly formed, roundish-ovate, or tapering to the eye. Skin thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deepening into brilliant or dark red in the sun. Stalk three fourths of an inch long, rather slender, inserted in a deep, regular cavity. Calyx set in a deep, rather broad basin. Flesh white, rarely a little pinkish, very tender and juicy, with a mild sprightly fla- vour. This fruit, evidently, belongs to the Spitzenburgh class. November to March. 109. Kirke's Lord Nelson. Thomp. Lind. Ron. A large and beautiful English, early winter sort ; of good quality. Fruit, about three and a half inches in diameter, roundish, and regularly formed. Skin straw colour, nearly covered with red, and washed and stained with very bright red in the sun. Calyx open, set in a pretty large and regular basin, with a few small plaits at the bottom. Stalk rather slender and short. Flesh yellowish, juicy, firm, with an agreeable, though not very high flavour. 110. Kentish Fill-Basket. Thomp. Lind. Ron. Potter's Large Seedling Ron. Lady de Grey's. An immense English fruit, properly named, and much ad- mired by those who like great size, and beauty of appearance. The flavour is tolerable, and it is an excellent cooking apple. The tree grows strongly, and bears well. Fruit very large — frequently four and a half inches in di- ameter, roundish, slightly ribbed or irregular. Skin smooth, yellowish green, in the shade, but pale yellow in the sun, with a brownish red blush on the sunny side ; slightly streaked or spot- ted with darker red. Calyx large, set in a pretty large, slightly irregular basin. Flesh tender, juicy, with a sub-acid, sprightly flavour. October to January, WINTER APPLES. tt& 111. Lady Apple. § Coxe Api. O. Duh. Api Petit. Thomp. Ron. Pomme Rose. Pomme d'Api Rouge. Poit. Petit Api Rouge,^^. Gros Api Rouge, S An exquisite little dessert fruit, the pretty size and beautiful colour of which, render it an universal favourite; as it is a great bearer it is also a profitable sort for the orchardist, bringing the highest price of any fancy apple in market. It is an old French variety, and is nearly always known abroad by the name o{ Api ; but the name of Lady Apple has become too uni- versal here, to change it now. No amateur's collection should be without it. Fruit quite small, but regu- larly formed and flat. Skin smooth and glossy, with a bril- liant deep red cheek, contrast- / ing with a lively lemon yellow | ground. Stalk of medium I 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 fig- 45. Lady Apple. straight, almost black shoots, with small leaves ; forms a very upright, small head, and bears its fruit in bunches. The latter is very hardy, and may be left on the tree till severe frosts. The Lady Apple is in use from December to May. The Api Noir, or Black Lady Apple, differs from the foregoing sort only in the colour, which is nearly black. In shape, size, season, and flavour, it is nearly the same. It is, from its un- usually dark hue, a singular, and interesting fruit. The true Api Etoile, or Star Lady Apple, figured and de- scribed by Poiteau, in the Pomologie Francaise, is another very distinct variety; the fruit, which is of the same general charac- ter, but having five prominent angles, which give it the form of a star. This variety is rather scarce, the common Lady Apple being frequently sent out for it, by French nurserymen. It keeps until quite late in the spring, when its flavour becomes excellent, though in winter it is rather dry. The growth of the tree resembles that of the other Apis. 112. Lemon Pippin. Thomp. Forsyth. Kirke's Lemon Pippin. This is an old variety, which has been for a long lime in high 110 APPLES. estimation. It is, properly, an autumn sort, though it will keep till January. Fruit of medium size, and of a regular oval shape. Calyx short and slender, set in a small, evenly foimed basin. The stalk is short, fleshy, and curled round, and it grows from a small fleshy protuberance, giving the apple the form of a lemon. Skin pale green, becoming nearly lemon yellow when ripe. Flesh firm, with a brisk, and pleasant, sub-acid flavour. The tree grows erect, and produces good crops. October to January. 113. Minister. Man. Ken. A very excellent New-England variety, introduced to notice by the late R. Manning. It originated on the farm -of Mr. Saunders, Rowley, Mass. ; but was first exhibited to Mr. M. by a minister — the Rev. Dr. Spring, of Newburyport, whence its name. Mr. Manning recommended it very strongly for or- chard culture. Fruit large, oblong, tapering to the eye, around which, are a few furrows — and resembling the Yellow Belle-Fleur in outline. Skin striped and splashed near the stalk, with bright red on a greenish yellow ground. Stalk an inch long, slender, curved to one side, and pretty deeply inserted. Calyx small, closed, in a very narrow, plaited or furrowed basin. Flesh yellowish white, very tender, with a somewhat acid, but very agreeable flavour. October to' January. 114. Male Carle. Thomp. Lind. Mela di Carlo. Mela Carla. Pomme de Charles. Porame Finale. Charles Apple. The Male Carle is the most celebrated of all apples in Italy end the south of Europe, whence it comes. It is raised in great quantities about Genoa, and its great beauty, and delicacy of flavour, render it quite an article of commerce in the Italian and Spanish seaports. Here or in New-England, it does not always attain perfection, but south of New-York it becomes beautiful and fine, as it needs a warm and dry soil. Fruit of medium size, very regularly shaped, and a little nar- fower towards the eye. Skin smooth, with a delicate, waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colours often joining in strong contrast. Stalk an inch long, slender, planted in a nar- row, regular cavity. Calyx set in an even, rather narrow and deep basin. Flesh white, not very juicy, but tender, and with a delicate, slightly rose-perfumed flavour. September to January. WINTER APPLES. 117 115. Maclean's Favourite. Thomp. This is a new variety, lately received from England, which has not yet borne fruit. Mr. Thompson describes it as follows : " Middle size, roundish, yellow, crisp, rich, with the flavour of the Newtown pippin. November to February. Tree mode rarely vigorous, a good bearer, of the highest excellence." 116. Mouse Apple. § Moose Apple. This is an excellent, native fruit, which originated in Ulster county, on the west bank of the Hudson. It is there, one of the most popular winter fruits, being considered, by some, superiour to the Rhode Island Greening, and it deserves extensive trial elsewhere. Fruit in weight, light ; in size, large, roundish-oblong, or slightly conical. Skin, when first gathered, dull green, but when ripe, it becomes pale greenish yellow, with a brownish blush on one side, and a few scattered, russety gray dots. Stalk three fourths of an inch long, rather slender, not deeply inserted. Calyx closed, and set in a narrow basin, slightly plaited at the bottom. Flesh very white and fine grained, and moderately juicy, with a sprightly, delicate, and faintly perfumed flavour 117. Margil. Thomp. Lind. Ron. Neverfail. Munche's Pippin. A well flavoured, old English dessert apple, but rather a slow grower. It is of too small size to be popular here, without greater beauty of appearance. Fruit small, a little angular, ovate, about an inch and a half in diameter. Skin orange in the sun, dull yellow in the shade, streaked and mottled with red. Calyx set in a small irregular basin. Stalk short. Flesh yel- low, firm, with a high flavoured, aromatic juice. November to January. 118. Menagere. Thomp. Man. We received this fruit from Mr. Manning, who, we believe, had it from Germany. It is an immense, flat, turnip-shaped apple, but, so far as we have yet tested it, with but little flavour, and only fit for cooking. Fruit very large, regularly formed, but very much flattened. Stalk short. Skin pale yellow, with sometimes a little red in the sun. Flesh tolerably juicy. Sep. ;ember to January. 118 APPLES. 119. Murphy. Man. Ken. This is an agreeable, Pearmain flavoured apple, strongly re. Bembling, indeed, the Blue Pearmain. It is a seedling, raised by Mr. D. Murphy, of Salem, Mass. Fruit pretty large, roundish, oblong. Skin pale red, streaked with darker red, and marked with blotches of the same colour. Calyx set in a narrow basin. Flesh white, tender, with an agreeable, rather rich flavour. November to February. 120. Michael Henry Pippin. Coxe. Thomp. A New-Jersey fruit, a native of Monmouth county, first described by Coxe, and highly esteemed in many parts of the Middle States. Fruit of medium size, roundish, oblong or ovate, narrowing to the eye, smooth, and when first picked, of a dull green, resembling slightly the Newtown Pippin. Skin when ripe, of a lively yellowish green. Stalk short and rather thick. Calyx set in a narrow basin. Flesh yellow, very tender, juicy, and high flavoured. The tree forms a very upright head, with pretty strong shoots. November to March. 121. Newtown Pippin. § Coxe. Thomp. Green Newtown Pippin. Green Winter Pippin. American Newtown Pippin. Petersbtirgh Pippin. The Newtown Pippin stands at the head of all apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high flavoured dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavour to the last. It is very largely raised in New-York and New-Jersey for expor- tation, and commands the highest price in Covent Garden Market, London. This variety is a native of Newtown, Long Island, and it requires a pretty strong, deep, warm soil, to attain its full perfection, and in the orchard it should be well manured every two or three years. For this reason, while it is planted by acres in orchards in New. York and the Middle States, it is rarely raised in large quantities or with much suc- cess in New-England. On the Hudson, thousands of barrels of the fairest and richest Newtown pippins are constantly pro- duced. The tree is of rather slender and slow growth, and even while young, is always remarkable for its rough bark. Fruit of medium size, roundish, a little irregular in its out- line, caused by two or three obscure ribs on the sides — and WINTEB APPLES. no broadest at the base, next the stalk ; about three inches in di- ameter, and two and a half deep. Skin dull green, becoming olive green when ripe, with a faint, dull brownish blush on one side, dotted with small gray specks, and with delicate russet rays around the stalk. Calyx quite small and closed, set in a narrow and shallow basin. Stalk half an inch long, rather slender, deeply sunk in a wide, funnel-shaped cavity. Flesh greenish-white, very juicy, crisp, with a fine aroma, and an exceedingly high and delicious flavour. When the fruit is not grown on healthy trees, it is liable to be spotted with black spots. This is one of the finest keeping apples, and is in eating from December to May — but is in the finest perfection in March. 122. Newtown Pippin, Yellow. § Coxe. Thomp. The Yellow Newtown Pippin strongly resembles the forego ing, and it is difficult to say which is the superiour fruit. The Yellow is handsomer, and has a higher perfume than the Green, and its flesh is rather firmer, and equally high flavoured ; while the Green is more juicy, crisp, and tender. The Yellow New. town Pippin is rather flatter, measuring only about two inches Fig. 46. Yelhw Newtown Pippin. deep, and it is always quite angular — projecting more on one side of the stalk than the other. When fully ripe, it is yellow, with a rather lively red cheek, and a smooth skin, few or none of the spots on the Green variety, but with the same russet marks at the stalk. It is also more highly fragrant before, and after, it is cut than the Green. The flesh is firm, crisp, juicy, and with ft very rich and high flavour. Both the Newtown pippins grow 120 APPLES. alike, and they are both excellent bearers. This variety ia rather hardier and succeeds best in the eastern states. We have kept the fruit until the 4th of July. 123. Northern Spy. This beautiful new American fruit is one of the most deli- cious, fragrant, and sprightly of all late dessert apples. It ripens in January, keeps till June, and always commands the highest market price. The tree is of rapid, upright growth, and bear? moderate crops. It originated on the farm of Oliver Chapin, ol Bloomfield, near Rochester, N. Y. Fruit large, conical-flattened. Skin thin, smooth, in the shade greenish or pale yellow, in the sun covered with light and dark stripes of purplish-red, marked with a few pale dots, and a thin, white bloom. Stalk three-fourths of an inch long, rather slender, planted in a very wide, deep cavity, marked with russet. Calyx small, closed; basin narrow, abrupt, furrowed. Flesh white, fine-grained, tender, slightly sub-acid, with a peculiarly fresh and delicious flavor. 123. Nonpareil, Old. Lang. Lind. Thorn p. English Nonpareil. Non Pareille. O. Duh, The Old Nonpareil is a favourite a^ple in England, but it is little esteemed in this country. November to January. Fruit below medium size, roundish, a little ovate, and flat- tened. Skin greenish-yellow, thinly coated with pale russet. Stalk slender, an inch long. Calyx small, set in a narrow, round basin. Flesh firm, crisp, with a rich, acid, poignant flavour. 124. Nonpareil, Scarlet. Thomp. Lind. Ron. New Scarlet Nonpareil. A handsomer and larger variety of the foregoing. Fruit of medium size, roundish, two and a half inches in diameter, and half an inch less in depth — regularly formed. Skin, in the sun deep red, sprinkled with brownish gray dots on a ground of yel- lowish green, slightly streaked. Calyx set in a regularly form- ed, shallow basin, with a few small plaits. ' Stalk nearly an inch long, and rather stout. Flesh firm, yellowish- white, with a rich, acid juice. The tree is a much stronger grower than the old sort. November to February. 125. Norfolk Beaufin. Thomp. Lind. Read's Baker. Catshead Beauiin. Chiefly valued for drying Tn Norfolk, England, quite a WINTER APPLES. 121 trade is carried on in the dried fruit of this apple — which is also in high esteem for preserves, and all kitchen uses. Fruit large, flat, a little irregular in outline. Skin dark dingy red, or copper colour, on a greenish ground. Stalk half an inch long, fleshy, deeply sunk. Calyx set in an irregular, plaited basin. Flesh firm, of poor flavour, with a sub-acid juice. November to May. A great bearer. 126. Newark King. Coxe. Thomp. Hinckman. A new-Jersey fruit, of medium size, conical or Pearmain- shaped, and of handsome appearance. ' Skin smooth, red, with a few yellow streaks and dots, on a greenish yellow ground. ''alyx set in a narrow basin. Flesh tender, with a rather rich, leasant flavour. The tree is spreading, and bears well. No- vember to February. 127. Newark Pippin. Coxe. French Pippin Yellow Pippin _- .. ...PP. • ( ofsoim American gardens. A handsome and very excellent early winter variety, easily known by the crooked, irregular growth of the tree, and the drooping habit of the branches. Fruit rather large, roundish-oblong, regularly formed. Skin greenish yellow, becoming a fine yellow when fully ripe, with clusters of small black dots, and rarely a very faint blush. Calyx in a regular and rather deep basin. Stalk moderately long, and deeply inserted. Flesh yellow, tender, very rich, juicy, and high flavoured. A very desirable fruit for the ama- teur's garden. November to February. 128. Pearmain, Herefordshire. § Thomp. Winter Pearmain. Coxe. Royjul Pearmain. Lind. Ron. < Pamiin Royal. Knoop. Old Pearmain. Royale d'Angieterre. This delicious old variety, generally known here as the English or Royal Pearmain, is one of the finest of all winter dessert fruits, and its mild and agreeable flavour renders it here, as abroad, an universal favourite, both as a dessert apple, and for cooking. Fruit of medium size, oblong, and of a pretty regular Pear- main-shape. Skin stained, and mottled with soft, brownish red on a dull, russety green ground, dotted with grayish specks. The red thicklv mottled near the eye, with yellowisli russet spots. 11 122 AFTLE5> Stalk slender, half an inch long. Calyx with wide-spread, re- flexed segments, and set in a shallow, narrow, slightly plaited basin. Flesh pale yellow, very mellow and tender, with a pleasant, arc»natic flavour. A moderate bearer, but often pro- Fig. 47. Herefordshire Pearmain. duces large crops on light soils, which are well adapted to this sort. November to February. A strong grower. The Winter Pearmain of most American orchards, is the Au- tumn Pearmain of this, and most English works. 129. Pearmain, Blue. § Man. Ken. Thomp. The Blue Pearmain is a large and very showy fruit, and is therefore popular in the New-England markets. The nume- rous large russetty yellow dots which are sprinkled over the skin, and the bloom which overspreads it, mark this apple. Fruit of the largest size, roundish, regularly formed, very slightly conical. Skin covered with stripes and blotches of dark purplish-red, over a dull ground — and appearing bluish from the white bloom. Stalk short, slender, sunk in a deep hollow, rather uneven. Calyx small, pretty deeply sunk in an even basin. Flesh yellowish, mild, rather rich and good. The tree grows strongly, and bears moderate crops. October to February. 130. Pearmain, Claygate. Thomp. Lind. This is a new kind of Pearniain, lately received from Eng- land, which has not yet fruited with ij§/ biit bears the highest character abroad. WINTEE APPLES. 128 Fruit of medium size, and Pearmain shape. Skin greenish- yellow, nearly covered with brownish red. Flesh yellow, ten- der, with a very rich, aromatic " Ribston pippin flavour." The tree is very hardy. November to March. 131. Pearmain, Adams. Thomp. Lind. Norfolk Pippin. The Adams' Pearmain is a handsome variety, which stands high in England, but, as yet, does not hold its character with us. Fruit above medium size, of a roundish, Pearmain-shape. Skin pale yellow, with a few stripes and patches of salmon red and yellow, on the sunny side, and dotted with white specks near the stalk — and slightly touched with russet. Stalk three fourths of an inch long, rather slender. Calyx closed, and set in a narrow basin, slightly plaited. Flesh yellowish, quite firm and crisp, with a brisk, sub-acid, and rather rich flavour. No- vember to February. 132. Pearmain, Sweet. § A handsome, dark red, sweet apple, of the Pearmain class, of very saccharine flavour, and much esteemed in some parts of Fig. 48. Sweet Pearmain. the eastern states for baking and eating. It has long been cul- tivated near Hartford, and also in Rhode Island, and was intrc duced from England be'ore the revolution. 124 APPLES. Fruit of iredium size, and roundish Pearmain shape. Skin fine darlc red, with rough russet dots, and covered with a bluish bloom — near the eye a lighter red. Stalk rather long and slen- der, deeply sunk in a wide funnel-shaped cavity. Calyx woolly, set in a very shallow and narrow basin. Flesh tender, mode rately juicy, and very sweet and rich. December. 132. 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 Paradise, from Mr. Garber, of Columbia, Pa., and consider it a native fruit. Fruit rather large, regularly formed, roundish. Skin fair and smooth, dull green when picked, with a brownish blush, be- coming a little paler at maturity. Stalk short, set in a round cavity. Calyx small, basin shallow and narrow. Flesh white, fine grained, juicy, sweet, sprightly, and very good. Novem- ber to March. 133. PoMME Grise. Grise. TTiomp'. Gray Apple. A small gray apple, from Canada, and undoubtedly one of the finest dessert apples for a northern climate. It is not a strong grower, but is a good bearer, and has an excellent flavour. Fruit below medium size, roundish, somewhat flattened. Skin greenish gray or russet, with a little red towards the eye. Calyx small, set in a round basin. Flesh tender, rich, and high flavoured. 134. Pound Royal. § A chaiming winter apple, as yet only known in Connecticut, but deserving extensive cultivation. We have this sort from the Rev. Mr. Ransdell, of that state, who informs us that the oldest known trees are growing on the Putnam estate, in Pomfret, Conn. It is not unlikely from the name by which it is gene- rally known, that it may be of French origin, — either introduced as a young tree, or raised from seeds given Gen. Putnam by the French officers of his acquaintance, during the war. The trees are vigorous growers, and abundant bearers. WINTER APPLES. 125 Fruit large, roundish-oblong, with a slightly uneven surface — and sometimes an obscure furrow on one side. Skin pale yel- lowish-white, rarely with a faint blush, and marked when ripe with a few large ruddy or dark specks. Stalk an inch and a quarter lon'g, slender, rather deeply inserted. Calyx set in a furrowed, irregular basin. Flesh very tender, breaking, fine grained, with a mild, agreeable, sprightly flavour. Seeds en- closed in a hollow chamber. In use from December to April. This is distinct from the Pomme Royale (p. 83). Fig. 49. Pound Royal. 135. Pennock's Red Winter. Thomp. Pennock. Coxe. This is a Pennsylvania fruit, of good quality for the table, and an excellent baking apple. Unfortunately it is, of late, so liable to the bitter- rot, that it is scarcely worth cultivation. Fruit quite large, angular or one-sided, generally flat, but occasionally roundish-oblong. Skin fine deep red, with faint, indistinct streaks of yellow, and a few black specks. Stalk short. Flesh yellow, tender and juicy, with a pleasant, sweet flavour. The tree is large, make* a firm, spreading head, and is a regular bearer. November to March. 11* 129 APPLES. 136. Priestly. Coxe. Thomp. Priestley's American. Another native of the same state as the foregoing variety, ana named, like it, after the cultivator who first brought it into no- tice. This sort has a pleasant, spicy flavour, and is much es- teemed for eating and cooking. Fruit large, roundish-oblong. Skin smooth, dull red, with small streaks of yellowish green, dotted with greenish specks. Stalk of medium length, and inserted in a round, pretty deep cavity. Flesh white, moderately juicy, with a spicy, agreeable flavour. The foliage is large, and the tree, which is a hand- some upright grower, bears well on light sandy soils. Decem- ber to March. 137. Pearson's Plate. Thomp. A new variety, lately received from England, and not yet well tested here, but which has a very high reputation. Fruit small, about two and a half inches in diameter, regularly form- ed, flat. Skin greenish-yellow, becoming yellow, with a little red in the sun. Flavour first rate in all respects. Mr. Thom- son says this is a good bearer, and a remarkably handsome (As- sert fruit. 138. Peck's Pleasant. A first rate fruit in all respects, belonging to the Newtown pippin class. It has long been cultivated in Rhode Island, where we think it originated, and in the northern part of Con- necticut, but as yet is little known out of that district of coun- try, but deserves extensive dissemination. It considerably re- sembles the Yellow Ne;ftown pippin, though a larger fruit, with more tender flesh, and is scarcely inferiour to it in flavour. Fruit above medium size, roundish, a little angular, and slightly flattened, with an indistinct furrow on one side. Skin smooth, and when first gathered, green, with a little dark red ; but when ripe, a beautiful clear yellow, with bright blush on the sunny side and near the stalk, marked with scattered gray dots. The stalk is peculiarly fleshy and flattened, short, and sunk in a wide, rather wavy cavity. Calyx woolly, sunk in a narrow, abruptly, and pretty deeply sunk basin. Flesh yellowish, fine grained, juicy, crisp and tender, with a delicious, high aromatic flavour. The tree is only a moderate grower, but bears regu- larly and well, and the fruit commands a high price in market. Mr. S. Lyman, who raises this fruit in great perfection, informs us that with him the apples on the lower branches of old trees WINTER APPLES. 127 are flat, while those on the upper branches are nearly conical. November to March. Z"^^^. Fig. 50. p€ck*s Pkasomi, 139. Pennington's Seedling. Thomp. Lii d. This is a new russet variety from England, which, we think, will prove a valuable one. Fruit of medium size, nearly flat, a little angular, and broad- est at the base. Skin mostly covered with rough yellow russet, with a little pale brown in the sun. Stalk three fourths of an inch long, pretty stout, planted in a wide, irregular cavity. Calyx with long segments, set in a rather shallow, wavy basin. Flesh yellowish, firm, crisp, with a brisk, high flavoured, acid juice. November to March. 140. Pound. Coxe. Thomp. A very large and showy fruit, but of very indifferent quality, and not worth cultivation where better sorts are to be had. The fruit is roundish-oblong, striped with red, on a dull greenish yellow ground. The stalk short, and deeply inserted. The flesh yellowish green, and without much flavour. October to January. 128 APPLES. 141. Rhode Island Greening. Coxe. Thomp. Man. Burlington Greening. Jersey Greening 1 Coxe. The Rhode Island Greening is such an universal favourite; and is so generally known, that it seems almost superfluous to give a description of it. It succeeds well in almost all parts of the country, and on a great variety of soils, and is, perhaps, more generally esteemed than any other early winter fruit. In the eastern states where the Newtown pippin does not attain full perfection, this apple takes its place — and in England, it is fre- quently sold for that fruit, which, however, it does not equal. [The Green Newtown Pippin described by Lindley is this fruit] Fig. 51. Kkode Island Greening. Fruit large, roundish, a little flattened, pretty regular, but often obscurely ribbed. Skin oily smooth, dark green, becom- ing pale green when ripe, when it sometimes shows a dull blush near the stalk. Calj'-x 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 ihe 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 Marcli. WINTER APPLES. 12& 142. Reinette, Canada. Thomp. Nois. Canadian Reinette. Lind. Grosse Reinette d'Angleterre. O. Dtih. Pomme du Caen. T /. Reinette du Canada Blanche. \%^°^2^ Reinette Grosse du Canada. r^J^S! Reinette du Canada a Cortes. J <'o««*'<>»« De Bretagne. Portugal. Januarea. Wahr Reinette. It is easy to see that the Canada Reinette is a popular and highly esteemed variety in Europe, by the great number of syn- onyms under which it 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 Nor- mandy, and carried back under its new name. At any rate, it .s a very large and handsome fruit, a good bearer, and of ex- cellent quality in all respects. It is yet little known in the United States, but deserves extensive orchard culture. Fruit of the largest size, conical, flattened ; rather irregular, with projecting ribs ; broad at the base, narrowing towards the eye, four inches in diameter, and three deep. Skin greenish- yellow, slightly washed with brown on the sunny side. Stalk short, inserted in a wide hollow. Calyx short and large, set in a rather deep, irregular basin. Flesh nearly white, rather firm, juicy, with a rich, lively, sub-acid flavour. Ripe in December, and, if picked early in autumn, it will keep till April. 143. Reinette, Golden. Thomp. Ron. Lind. Aurore. Kirke's Golden Reinette. Yellow German Reinette. Reinette d'Aix. of various European English Pippin. Court-pendu Dore. ■ collections f Wyker Pippin. ac. to Elizabet. Thomp. Wygers. Megginch Favourite. Dimdee. The Golden Reinette is a very popular dessert fruit in Eng- land and on the continent, combining beauty and high flavour It is yet but little known here. Fruit below medium size, very regularly formed, roundish, a little flattened. Skin smooth, greenisla, — becoming golden yel. low in the shade, washed and striped with fine soft red, on the 130 APPLES. mnny side, mingled with scattered, russet dots. Stalk long, and inserted moderately deep. Calyx large, set. in a broad, but shallow basin. Flesh yeVow, crisp, with a rich, sugary, or scarcely acid juice. October to January. This is different and superiour to the Reinette Dorei, or Jaune Hdtive of the French, which is more yellow, and somewhat re- sembles it. 144. Reinette Blanche d'Espagne. Thomp. Nois. WMte Spanish Reinette. Pom. Mag. Lind. D'Espagne. 1 ^. ^^ SifSpippin. fe Cobbett's FaU Pippin. J ^«'^<^^- A very celebrated old Spanish variety, which is said to be the national apple of Spain, where it is called Cameusar. Notwith- standing that Thompson and other English authorities consider this apple the same as our Fall Pippin, we are yet strongly of opinion that it is different. The true Fall Pippin is only an autumn variety, while this is a winter sort, keeping till mid- winter here, and in England till March. It is quite probable that the White Spanish Reinette is the parent of both the Fall and Holland Pippins. The fruit of the present variety is rather more oblong than that of the Fall Pippin. Fruit very large, ronndish-ohlong, somewhat angular, with broad ribs on its sides, terminating in an uneven crown, where it is nearly as broad as at the base. Calyx large, open, very deeply sunk in a broad-angled, oblique, irregular basin. Stalk half an inch long, set in a rather small, even cavity. Skin smooth, yellowish-green on the shaded side, orange, tinged with brownish-red next the sun, and sprinkled with blackish dots. Flesh yellowish-white, crisp, tender, with a sugary juice. Noisette, {Jardin Fruitier) adds, " the skin is covered with a bloom, like that on a plum, which distinguishes this variety from all those most resembling it." The tree has the same wood, foliage, and vigorous habit, as our Fall Pippin, and the fruit keeps from November to February, or March. 145. Reinette Triomphante. M. Christ. Victorious Reinette. A German early winter apple, which we have recently re- ceived, and which has only borne once in this country. Fruit large, oblong, regularly formed. Skin pale yellow, thickly dotted with white specks, and rough, projecting warts. Flesh yellow, firm, juicy, with a pleasant aromatic flavour. The tree is of thrifty growth, and is said to bear well. WINTER APPLES. 181 146. RiBSTON Pippin. Thomp. Lind. Ron. Glory of York. Travers'. Formosa Pippin. The Ribston Pippin, a Yorkshire apple, stands as high in G,> eat Britain as the Bank of England, and to say that an apple ha^ a Ribston flavour is, there, the highest praise that can be bestowed. But it is scarcely so much esteemed here, and must be content to give place, with us, to the Newtown Pippin, the Swaar, the Spitzemberg, or the Baldwin. In Maine, and parts of Canada, it is very fine and productive. Fruit of medium size, roundish. Skin greenish-yellow, mix- ed with a little russet near the stalk, and clouded with dull red on the sunny side. Stalk short, slender, planted in a rather wide cavity. Calyx small, closed, and set in an angular basin. Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic ffa- vour. The tree forms a spreading top. November to February. 147. Roman Stem, Coxe. The Roman Stem is not generally known out of New-Jersey. It originated at Burlington, in that state, and is much esteemed in that neighbourhood. In flavour, it belongs to the class of sprightly, pleasant apples, and somewhat resembles the Yellow Belle Fleur. Tree very productive. Fruit scarcely of medium size, roundish-oblong — or often ovate. Skin whitish-yellow, with a faint brownish blush, sprinkled with patches of small black dots, and, when ripe, having a few reddish specks, unless the fruit is very fair. Stalk three-fourths of an inch long, inserted in% shallow cavity, under a fleshy protuberance, which the farmers have likened to a Roman nose, whence the name. Calyx set in a rather narrow basin, with a few plaits. Core hollow. Flesh tender, juicy, with a sprightly, agreeable flavour — ^not first rate, November to March. 148. RtJssET, American Golden. § Golden Russet. Man. Ken, Sheep Nose. ) /-i.,^ Bullock's Pippin. J ^'*'^' 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 thoiiiih neither hand>ornp, nor lari^o, is still an universal favour- ite from h:> great i^roductlvmesi, and adinirablc fl;)vou4'. T^ 132 APPLES. uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in New-Jersey, and we therefore adopt the present one, to which it is well entitled. The tree is thrifty, with upright drah 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 English Golden Russet is a sub-acid sort, much infe- riour to the above. Fruit middle sized, ovate. Skin rough and thick, of a dingy, yellow russet, rarefy with a red blush. Stalk very short, deeply planted in a narrow cavity. Flesh pale yellow, very firm and crisp, with a brisk, rather aromatic flavour. Trees with many slender, weeping branches. No- vember to March. 148. Russet, Putnam. § For a knowledge of this celebrated western apple, we are in- debted to that zealous pomologist, our friend, Professor Kirt- land, of Cleveland. It is considered decidedly the most valu- able late keeping apple in the West, not inferiour to the New- town Pippin, and the growth of the tree very luxuriant. It originated at Marietta, Ohio, and is largely grown for the New- Orleans and West India markets. Fruit medium, or large, form rather flat. Skin yellow, blotched with russet, and at times tinged with a dull red cheek. Flesh firm, yet tender, deep yellow, juicy, sub-acid, rich, and very high flavoured March and April.* 149. Russet, English. ♦ The English Russet is a valuable, long keeping variety, ex tensively cultivated, and well known by this name on the Hud. son, but which we have not been able to identify with any Eng- lish sort. It is not fit for use until February, and may be kept till July, which, together with its great productiveness and good flavour, renders it a very valuable market fruit. It is acknow ledged one of the most profitable orchard apples. Fruit of medium size, ovate, or sometimes conical, and very regularly formed. Skin pale greenish yellow, about two-thirds covered with russet, which is thickest near the stalk. Calyx small, closed, and set in an even, round basin, of moderate depth. Stalk rather small, projecting even with the base, and pretty deeply inserted, in a narrow, smooth cavity. Flesh yellowish- white, firm, crisp, with a pleasant, mild, slightly sub-acid flavour, * This is since ascertained to be identical with the Roxbury Rugcki; [7th Ed.] WINTER APPLES. 133 The trees grow very straight, and form jpright heads, ana the wood is smooth and of a lively brown. Fig. 53. English RusseL 150. Russet, Boston or Roxbury. Man. Thomp. Roibury Russeting. Ken. This Russet, a native of Massachusetts, is one of the mosi nopular market fruits in the country, as it is excellent, a pro. Fig. 54. Boston Riisset. 1'? f M APPLES. digious bearer, and keeps till late in the spring. It is in every v^ay, highly deserving extensive cultivation. Fruit of medium size, often large roundish, a little flattened, and slightly angular. Skin at first dull green, covered with brownish-yellow russet when ripe, with, rarely, a faint bl-ush on one side. Stalk nearly three fourths of an inch long, rather slender, not deeply inserted. Calyx closed, set in a round basin, of moderate depth. Flesh greenish-white, moderately juicy, with a rather rich, sub-acid flavour. Ripens in January, and may be brought to market in June. There are several native varieties of Russet or " Leather Coats," of larger size than the foregoing, but they are much inferior, being apt to shrivel and become tasteless. 151. Red Giluflower. This appears to be a native variety, and, although second rate, is esteemed in some parts of the country. Fruit of medium size, oblong, narrowing rapidly to the eye, where it is somewhat ribbed. The skin is smooth, and of a fine dark red. The calyx is set in a narrow, rather shallow, furrowed basin. Flesh white, of a mild flavour. November to January. 152. Sam Young. Thomp. Lind. P. Mag. &ish Russet. An exceedingly high flavoured, little dessert Russet from Kilkenny, in Ireland, and fit for use in early winter. Fruit small, slightly flattened, and regularly formed. Skin bright yellow, a good deal covered with gray russet, and dotted on the yellow portion with small brown specks. Stalk short. Calyx large and expanded, placed in a broad basin. Flesh greenish, quite juicy and tender, with a rich and excellent fla- vour. November to January. 153. Surprise. Thomp. A small, round, whitish-yellow apple, of little or no value, but admired by some, for its singularity, — ^the flesh being stained witn red. November to January. 154. SwAAR. Coxe. Floy. Thomp. This is a truly noble American fruit, produced by the Dutch settlers on the Hudson, near Esopus, and so termed, from its unusual weight, this uord, in the Low Dutch, meaning heavy, It requires a deep, rich, sandy loam, to bring it to perfection WINTER APPLES. 1^5 and, in its native soils, we have seen it twelve inches in circum- ference, and of a deep golden yellow colour. It is one of the finest flavoured apples in America, and deserves extensive cul- tivation, in all favourable positions, though it does not succeed well in damp or cold soils. N/ Fig. 55. Sxvaar. Fruit large, regularly formed, roundish. Skin greenish-yel- low when first gathered, but when entirely ripe, of a fine, dead gold colour, dotted with numerous distinct brown specks, and sometimes faintly marbled with gray russet on the side, and round the stalk. Stalk slender, three fourths of an inch long, inserted in a very round cavity. [Sometimes this cavity is par- tially closed.] Calyx small, greenish, set in a shallow basin— scarcely plaited. Flesh yellowish, fine grained, tender, with an exceedingly rich, aromatic flavour, and a spicy smell. Core small. The trees bear fair crops, and the fruit is in season from December to March. 155. Sturmer Pippin. Thomp. This is a new English variety, of the very highest reputation. We have just rt^ceived trees, but we have, for the following de- scription, the high authority of Mr. Thompson. Fruit of middle size, short, conical. Skin yellowish-green, and brownish red; flesh firm, with a brisk, rich flavour. The tree is healthy, and a good bearer, and the fruit retains its flavour and briskness till midsummer. •O APPLRS. 156. Sweeting, Hartfori>. Spencer Sweeting. A very excellent winter sweet apple, introduced to notice by Dr. E. W. Bull, a zealous amateur of Hartford. It may be kept till June, and this, added to its great productiveness, renders it a most profitable market fruit. The original tree of the Hart- ford Sweeting is growing on the farm of Mr. Spencer, a few miles from Hartford, and has borne over forty bushels in a season. The wood is rather strong, but of slow growth, and is very hardy; (branches not pendulous, as stated by Kenrick.) Fruit rather large, roundish, slightly flattened. Skin smooth, and fair, almost covered and striped with fine red over a yellow- ish-green ground, — and sprinkled with small gray dots. Stalk nearly three quarters of an inch long, slender, inserted in a rather shallow, round cavity. Calyx broad, closed, with few segments, set in a slightly uneven basin which is but little sunk. Flesh very juicy, tender, with a rich, agreeable flavour. De- cember to May or June. 157. Sweeting, Ladies'. § The Ladies' Sweeting we consider the finest winter sweet Bpple, for the dessert, yet known or cultivated in this country. V / Fig. 5G. ^Lfidtes' Sweating. WINTER APPLES. 137 its handsome appearance, delightful perfume, sprightly flavour, and the long time which it remains in perfection, render it uni- versally admired wherever it is known, and no garden should be without it. It is a native of this neighbourhood, and thou- sands of trees of this variety, have been sent from this garden, to various parts of the union. The wood is not very strong, but it grows thriftily, and bears very abundantly. Fruit large, roundish-ovate, narrowing pretty rapidly to the eye. Skin very smooth, nearly covered with red in the sun, but pale yellowish-green in the shade, with broken stripes of pale red. The red is sprinkled with well marked, yellowish-gray dots and covered, when first gathered, with a thin white bloom. There is also generally a faint marbling of cloudy white over the red, on the shady side of the fruit, and rays of the same around the stalk. Calyx quite small, set in a narrow, shallow, plaited basin. Stalk half an inch long, in a shallow cavity. Flesh greenish- white, exceedingly tender, juicy and crisp, with a delicious, sprightly, agreeably perfumed flavour. Keens without shrivelling, or losing its flavour, till May. 158. Sweeting, Tolman's. Tne Tolman's Sweeting is scarcely second rate as a table fruit, but it is one of the most popular orchard sorts, from its great productiveness, its value as food for swine and cattle, as well as for baking. Form nearly globular. Skin, when fully ripe, whitish-yellow, with a soft blush on one side. Stalk rather long and slender, inclining to one side, and inserted in a rather wide, shallow, but regular cavity. Calyx set in a small basin, slightly depressed. Flesh quite white, rather firm, fine grained, with a rich, sweet flavour. November to April. This fruit, a native of Rhode Island, considerably resembles the Danver's Winter Sweet, of Massachusetts. 159. Sweeting, Ramsdell's. $ Ramsdel's Red Pumpkin Sweet Ken, Ramsdell's Sweet Red Pumpkin Sweet Ramsdell's Sweeting we have lately received from Connec- ticut, where it is greatly esteemed for the very large crops it bears, as well as for its remarkably rich saccharine flavour. We believe it is a native of Connecticut ; and it derives ita name from the Rev. H. S. Ramsdell, of Thompson, in that 138 APPLES. state, who has introduced it to public attention. The tree it very vigorous, grows remarkably straight, and upright, cornea early into bearing, and yields every year enormously. Fruit rather above medium size, oblong, regularly shaped, and tapering slightly towards the eye. Skin rich, dark red dotted with fawn-coloured specks, and covered with a blue bloom. Stalk quite short, deeply sunk in a rather narrow cav- ity. Calyx set in a pretty deep even basin. Flesh yellowish, very tender and mellow, unusually sweet and rich. In weight the apple is light. October to February. 161. Spitzenburgh, Esopus. Coxe. ^sopus Spitzemberg. Thomp. Lind. iEsopus Spitzenburg. Ken. True Spitzenburgh. TheEsopus Spitzenburgh is a handsome, truly delicious applo; and is generally considered, by all good judges, eaual to the Fig. 57. Fsopus Spitzenburgh. WINTBR APPLES. 199 Newtown Pippin, and unsurpassed as a dessert fruit, by any other variety. It originated at Esopus, a famous apple district, originally settled by the Low Dutch, on the Hudson, where it is still raised in its highest perfection. But throughout the whole of New-York, it is considered the first of apples, and its beauty and productiveness render it highly profitable for orchard cul- ture. The fruit of this variety brought from Western New- York, seems deficient in flavour, which is, perhaps, owing to the excessive richness of the soil there. The tree has rather slen der shoots, and when in bearing, has long and hanging limbs. Fruit large, oblong, tapering roundly to the eye. Skin smooth, nearly covered with rich, lively red, dotted with distinct yellowish russet dots. On the shaded side, is a yellowish ground, with streaks and broken stripes of red. Stalk rather long, — three fourths of an inch — and slender, projecting beyond the base, and inserted in a wide cavity. Calyx small, and closed, set in a shallow basin, which is slightly furrowed. Flesh yellow, rather firm, crisp, juicy, with a delicious rich, brisk flavour. Seeds in a hollow core. December to February 162. SpiTzisNBUEGH, Flushing. This variety has been co-founded by Coxe, and more recently by Thompson, with the foregoing, but is really quite distinct. The tree makes strong, brown shoots, different from the slender yellowish ones of the Esopus Spitzenburgh. The fruit is roundish-conical, stalk set in a narrow cavity, projecting beyond the fruit. Skin nearly covered with red, on a greenish yellow ground, dotted with large fawn spots, and coated with a slight bloom. Calyx small, in an even basin. Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour, but without the brisk richness, or yellow colour of the Esopus Spitzenburgh. October to February. Kaighn's Spitzenbergh is an inferior variety, of a conical form, and pale red colour. It originated in New-Jersey and is only of third rate quality. The tree is also an ugly, rambling grower. The fruit keeps till April. 163. Spitzenberg, Newtown. Coxe. Thomp. Lind. Matchless. Burlington Spitaenberg. The Newtown Spitzenberg comes from Newtown, on Long Island. It is a roundish, handsome fruit, of good flavour, but inferiour to the Esopus variety. Fruit of medium size and regular form, roundish, slightly flattened. Skin smooth, beautiful yellow, with a fine red cheek, 140 APPLES. a little streaked with brighter red, and marked with numerous dots. Calyx set in a rather wide, even basin. Stalk short, deeply inserted. Flesh rather yellowish, firm, with a mild and agreeable flavour. November to February. 164. Sweeting, Wells'. § Wells* Sweeting is one of the most sprightly and agreeable, for the dessert, of all the early winter sweet apples. The only old tree in our knowledge, grows in the orchard of Mr. John Wells, near Newburgh, N. Y. We have not been able to trace it farther than this neighbourhood, though it may not have ori- ginated here. It makes stout, stifl?*, upright shoots, and bears well. Fruit of medium size, roundish, broadest in the middle, and lessening each way. Skin smooth, pale, dull green, (like a Rhode Island Greening in colour, but paler,) with a dull red, or brown- ish cheek. Stalk rather slender and short. Calyx short, set in quite a shallow basin. Ftesh very white, and very tender, abounding with a rich, agreeable, sprightly juice. November to January. 165. Twenty Ounce. H. Mag. Twenty Ounce Apple. > of Cayuga Eighteen Ounce Apple. J co.^N.Y.' Cayuga Red Streak ? A. very large and showy apple, well known in Cayuga co., N. Y., and probably a native there. It is a good, sprightly fruit, though not very high flavoured, but its remarkably handsome appearance, and large size, render it one of the most popular fruits 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. Stalk short, set in a wide deep cavity. Calyx small, basin mode, rately deep. Flesh coarse-grained, with a sprightly, brisk sub. acid flavor. Oct. to Jan. This is quite distinct from the Twenti? OUNCE PIPPIN, a large, smooth, dull-coloured cooking apple. 166. Tewksbury Winter Blush. Coxe. Mr. Coxe says, this apple was brought from Tewksbury, Hunterdon county, N. J. It is a handsome, fair fruit, with more flavour and juiciness than is usual in long-keeping apples. They may be kept till August, without particular care, quite plump and sound. The size is small, rather flat. The skin smooth, yellow, with a red cheek. Flesh yellow, with more juice and flavour than any other long-keeping variety. The tree grows rapidly and straight — and the fruit hangs till late in the autumn. January to July. . ,.. winter apples. 141 167. Victuals and Drink. Big Sweet. Porapey This is a large and delicious sweet apple, highly esteemed in the neighbourhood of Newark, New-Jersey, where it originated, about 1750. It was first introduced to notice by Mr. J. W. Hayes, of Newark, from whom we first received trees and spe- cimens of the fruit. The fruit is very light. Fruit large, oblong, rather irregular, and varies a good deal in size. Skin thin, but rough, dull yellow, marbled with russet, with a faint russet blush on the sunny side. Stalk moderately long and slender, deeply inserted in an irregular cavity. Calyx small, set in a rather shallow basin. Flesh yellowish, tender, breaking, with a rich, sprightly, sweet flavour. In perfection from October to January, but will keep till April. The tree is a moderate bearer. 168. Vandervere. Coxe. Thomp. Floy. Stalcuba. The Vandervere, when in perfection, is one of the most beau- tiful and finest apples. But it requires a rich, light, sandy soil, as in a damp heavy soil, it is almost always liable to be spotted, unfair, and destitute of flavour. It is a native of Wilmington, Delaware, and took its name from a family there. It is a fine old variety, and is highly worthy of extensive cultivation^ wheie Fig. 53. Vandervere 142 APPLES. the soil is favourable. We have before us some apples of this sort, which are exceedingly beautiful and excellent. Fruit of medium size, flat. Skin, in its ground colour, yel- low, streaked and stained with clouded red, but on the sunny side, deepening into rich red, dotted with light gray specks. Stalk short, inserted in a smooth, rather wide, cavity. Calyx small, closed, set in a regular, well-formed basin, of moderate depth. Flesh yellow, crisp and tender, with a rich and sprightly juice. October to January. 169. Waxen Apple. Coxe. Gate Apple. > of various parts White Apple. ^ of Ohio. Belmont. Ken, The Waxen Apple, for whose correct history we are indebted to that careful pomologist. Professor Kirtland, of Cleveland, is esteemed in Ohio, where it is now most largely cultivated, one of the very finest of all early winter varieties. It was carried from eastern to western Virginia, by Neisley, a nurseryman on the banks of the Ohio, about the commencement of the present century. Thence it was introduced into Belmont co., and other parts of Ohio. From Rockport it was carried by C. Olmstead, Esq., to Boston in 1834, incorrectly under the name of Belmont. Fruit of middle size, globular, a little flattened and narrower towards the eye — sometimes oblong ; when of the latter form, the eye is knobby. Stalk short. Skin pale yellow, rarely tinged with a bright vermillion blush, waxy, or oily smooth. Flesh white, crisp, tender, sometimes almost melting, and of a mild, agreeable flavour. November to February. 170. Watson's Dumpling. A very large, English kitchen apple, of fair quality. Fruit about four inches in diameter, of regular form, nearly round. Skin smooth, yellowish-green, faintly striped with dull red. Stalk short. Flesh juicy, rather tender, with a pleasant, sub- acid flavour, and stews well. October to January. 171. Woolman's Long. Ortley Apple. Lind. Ortley Pippin. Man. Van Dyne, {of some.) This high flavoured and excellent fruit, was sent to England by Mr. Floy, in 1825, who named it after Michael Ortley, Esq., from whose orchard, in South Jersey, it was obtained. But we observe that Thompson, in the last edition, makes it synonymous with Woolman's Long, which is, perhaps, an English variety. WINTER APPLES. 143 The Ortley has, hitherto, always been thought an American variety, and we regret that it is so little cultivated here. Fruit of medium size, oblong or oval, otherwise somewhat re- Fembles the Yellow Newtown Pippin. Skin lively yellow, in the shade, with a scarlet blush, sprinkled with white specks and gray russet patches in the sun. Stalk slender, inserted in an even, smooth depression. Calyx large, set in a plaited; rather shallow basin. Flesh nearly white, crisp, and rather firm, breaking, with an excellent, sprightly, perfumed flavour. An abundant bearer, and will, no doubt, prove a most valuable sort. November to April. 172. Wine Apple. § Coxe. Hay's Winter. The Wine Apple is a very handsome, and an admirable winter fruit, a most abundant bearer, and a hardy tree ; all of which qualities render it a very popular orchard and market fruit. It is a native of Delaware, but is now very largely cul- tivated, also in Western New- York. The tree has small leaves, grows thriftily, and makes a fine, spreading head. Fruit rather above medium size — in rich soils large ; form regular, nearly round, a little flattened at the ends. Skin smooth, of a lively deep red, over a yellow ground, or, more frequently, with a few indistinct stripes of yellow. Stalk short, inserted in a round, smooth cavity, with a little russet around it. Flesh yellowish-white, juicy and crisp, with a rather vinous, rich, and pleasant flavour. This apple is not only fine for the table, but is also excellent for cooking and cider. October to March. 173. WiNESAP. § Coxe. Wine Sop? Thomp. This is not only a good apple for the table, but it is also one of the very finest cider fruits, and its fruitfulness renders it a great favourite with orchardists. The tree grows rather irregu- larly, and does not form a handsome head, but it bears early, and the apples have the good quality of hanginsr late upon the trees, without injury, while the tree thrives well on sandy light soils. Fruit of medium size, rather oblong. Skin smooth, of a fine dark red, with a few streaks, and a little yellow ground, appear- ing on the shady side. Stalk nearly an inch long, slender, set in an irregular cavity. Calyx small, placed in a reiijular basin, with fine plaits. Flesh yellow, firm, crisp, with a rich, lUjoh flavour. November to May. 144 APPLES. 174. Winter Queen. Coxe. Winter Queening. Thomp. A fruit of medium quality, much cultivated in the lower part of New-Jersey. Fruit conical, considerably broadest at the base. Skin fine deep crimson in the sun, dotted with yellow ; of a paler and livelier red, in the shade. Stalk slender, three fourths of an inch long, planted in a wide cavity. Calyx small, moderately sunk. Flesh yellowish, of a mild and rather plea- sant, sub-acid flavour. The tree is an abundant bearer. No vember to February. Class IV. Cider Apples. 175. Cooper's Rtjsseting. Coxe. This native apple is especially suited to light sandy soils, where some other sorts fail. It makes an exceedingly strong cider, of delicious flavour. Fruit small, oblong or ovate, pale yellow, partially covered with russet. Stalk slender, and very long. Flesh dry, rich and sweet. The fruit is fit for cider in November, keeps well through the winter, and is esteemed by many for cooking. Tree small, with numerous little branches. 176. Campfield. Coxe. Newark Sweeting. Another capital New- Jersey, cider apple, ranking next lo the Harrison. It forms a fine large tree, with straight, spreading limbs, and is very productive. Fruit of medium size, roundish, rather flattened. Skin smooth, wa'shed and striped with red, over a greenish-yellow ground. Flesh white, rather dry, firm, rich and sweet. 177. Gilpin. Coxe. Thomp. Carthouse. A handsome cider fruit, from Virginia, which is also a very good table fruit from February to May. A very hardy, vigo- rous and fruitful tree. Fruit of medium size, roundish-oblong. Skin very smooth and handsome, richly streaked with deep red and yellow. Stalk WINTER APPLES. 145 ahort, deeply inserted. Calyx in a round, *rather deep basin. Flesh yellow, firm, juicy ajid rich, becoming tender and sprightly in the spring. 178. Harrison. Coxe. New-Jersey is the most celebrated cider making district in America, and this apple, which originated in Essex county, of that state, has long enjoyed the highest reputation as a cider fruit. Ten bushels of the apples make a barrel of cider. The tree grows thriftily, and bears very large crops. Fruit medium size, ovate or roundish-oblong. Skin yellow, with roughish, distinct black specks. Stem one inch, or more, long. Flesh yellow, rather dry and tough, but with a rich fla- vour, producing a high coloured cider, of great body. The "?uit is veiy free from rot, falls easily from the tree about the xirst of November, and keeps well. The best cider of this va- riety, is worth from six to ten dollars a barrel, in New- York. 179. Hewe's Virginia Crab. 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, netirly round. Skin dull red, dotted with white specks, and obscurely streaked with greenish-yellow. Stalk long and slender. Flesh fibrous, with an acid, rough, and astringent flavour, and when ground, runs, clear and limpid from the press, and ferments very slowly. The Virginia Crab is often mixed with rich pulpy apples, to which it imparts a good deal of its fine quality. The Roane's White Crab is a sub- variety of the foregoing, about the same size, with a yellow skin. It makes a rich, strong, bright liquor, and keeps throughout the summer, in a well-bunged cask, perfectly sweet. 180. Hagloe Crab. Lind. This is a celebrated old English cider fruit, scarcely known in tkis country. Lindley says, when planted on a dry soil, with a calcareous bottom, it produces a most excellent cider. The specific gravity of its juice is 1081. " Fruit small, ill-shaped, something between an apple and a crab, more long than broad, wide at the base and narrow at the crown, which is a little sunk, and the eye flat. Skin pale yellow, a little marbled in different directions with a russet-gray, and having a few red specks or streaks on the sunny side. Eye flat, with a spreading calyx. Stalk short." 13 14^ IPPLKS. This is totally distinct from the Summer IJagloe of Araer n nurseries [Haghe Crab, of Coxe], a large, handsome, rounfl .a.^, purplish-red apple, covered with bloom and ripe in A.ugust — flesh soft and woolly, of pleasant sub-acid flavor— the tree a slew grower, with thick, blunt shoots. . 181. Red Streak. Coxe. Herefordshire Red Streak, ? „/• r?„„i-i „„«j^. .Scudamore's Crab, \ ""f -^"^^^* ^''^^^' 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. 182. Styre. Thomp. Forest Styre. Styre. Coxe. The Stire is a famous old English cider fruit, and Lindley remarks that Styre cider may be found in the neighbourhood of Chepstow, thirty or forty years old. Fruit middle sized, round, pale yellow, with a orange cheek. Stalk short. Flesh firm, of high flavour and makes a high coloured liquor. The tree thrives well here, and forms a very upright, broom-like head. October to January. In addition to the foregoing, several of the table apples al- ready described are esteemed for cider, as the Newtown Pippin, Wine Apple, Winesap, etc., and some of the high flavoured Eng- lish varieties in the preceding pages are very highly valued for cider in Britain, — the Golden Pippin, Golden Harvey, Down- ton, &c. The Fox Whelp is a very celebrated apple of this class, used to flavour and give strength to nearly all the choice cider of Herefordshire, which is not yet introduced here, to our knowledge. It is middle sized, ovate, dark red, with a rich^ heavy juice, of the specific gravity 1078. The Siberian Bit- ter Sweet is a variety of crab raised by Mr. Knight, and about twice the size of the Siberian Crab, small roundish, ovate, yel . low ; an immense bearer, and held in very high esteem in Eng land, for mixing with other cider apples, to impart richness. WINTER APPLES. 147 Ckus r. Apples for Ornament or Preserving. 183. Siberian Crab. Arb. Brit. Malus baccata. Lind. Pyrus baccata. Arb. BrU. The common Siberian Crab is a beautiful little fruit, which is produced in rich clusters on the branches, and, at a distance, resembles large and handsome cherries. It is highly esteemed for preserving, and almost every large garden in the middle states, contains a tree of this variety. It forms a vigorous, neat tree, of rather small size, and its blossoms, which are white, are produced in beautiful profusion in spring, and a large crop of fruit regularly follows. Fruit about three fourths of an inch in diameter, very regu- larly formed, and rather flat. Skin smooth, of a lively scarlet, over a clear yellow ground, and when the bloom is rubbed off, is highly polished. Stalk nearly two inches long, and very slender. Calyx small, slightly sunk. Fit for preserving in September and October. 184. Large Red Siberian Crab. Pyrus Pruifolia. Arb. Brit. This variety is about twice the size of the foregoing, round- ish-ovate, with a large and prominent calyx, and a pale red and yellow skin. It forms a larger tree, with rather coarser foliage than the common variety, and is esteemed for the same pur- poses. September and October. 185. Yellow Siberian Crab. Amber Crab. This scarcely differs from the common Siberian Crab, except in its fruit, which is rather larger, and of a fine amber or golden yellow. Both this and the red are beautiful ornaments to the fruit garden in summer and autumn, and are equally esteemed for preserves and jellies. September. Quite a number of seedlings have been raised from the Sibe- rian Crab in this country, mostly of larger size — some by Mr. Manning, of Salem, and several by Mr. Thompson, of Catskill, but scarcely deserving of especial notice here. 148 APPLUS. 186. Double Flowering Chinese Crab. Pyrus Spectabilis. Arb. Brii. Malus Spectabilis. N. 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. Select list of apples for a small garden, to ripen in succession. Summer. Early Harvest. Rambo. Red Astrachan. Winter. Early Strawberry. Newtown Pippin. Drap d'Or. Dutch Mighonne. Early Red Margaret. Esopus Spitzenburgh. William's Favourite. Baldwin. Autumn. Ladies' Sweeting. Porter. Northern Spy. Fall Pippin. Swaar. Ross Nonpareil. Boston Russet. Maiden's Blush. Rhode Island Greening. Jersey Sweet. Yellow Belle-Fleur. Fall Harvey. American Golden Russet. Gravenstein. Lady Apple. Summer Sweet Paradise. Peck's Pleasant. Golden Sweet. Herefordshire Pearmain. Apples of fine quality, suited to a cold northern climate. Fa- meuse, Canada Reinette, Pomme de Neige, Rhode Island Greening, Boston Russet, Porter, Baldwin, Swaar, Red As- trachan, Ladies' Sweeting, Northern Spy, Golden Ball. Apples of fine quality, suited to a southern climate. Early Red Margaret, Large Yellow Bough, English Golden Pippin, Sheep-Nose, Lady Apple, Maiden's Blush, Gravenstein, Golden Reinette, Green Newtown Pippin, English Russet, Mai Carle, Yellow Belle-Fleur, Wine Apple, Roman Stem. A number of native varieties, which have originated at the extreme south, are found to succeed better there than most of our northern apples. Among these are the Horse Apple, Moun- tain Pippin, Father Abram, etc. These are not fine at the north, but are well adapted to the climate of Georgia, Alabama, THB ALMOND. 14f CHAPTER IX. THE ALMOND. Amygdalus communis, Dec. RosacetB, of botanists. Amandter, of the French ; Mandelbaum, German ; Mandorlo, Italian ; Almendro^ Spanish. The Almond tree, which is a native of the north of Africa, and the mountains of Asia, has long been cultivated, and is mentioned in scripture as one of the charms of the fertile land of Canaan. It so strongly resembles the peach tree that it is difficult to distinguish it by the leaves and wood only ; indeed, several botanists are of opinion, from experiments made in raising the almond from seed, that this tree and the peach are originally the same species, and that the rich and luscious peach is the effect of accidental variation, produced by culture on the almond. The chief distinction between the two in our gardens lies in the fruit, which, in the almond, consists of little more than a stone covered with a thick, dry, woolly skin, while the Peach has in addition a rich and luscious flesh. The blos- soms of the almond resemble those of the peach, but are larger ; they are produced in great profusion, early in the season, before the leaves, and are very ornamental. Uses. The kernel of the sweet almond is highly esteemed as an article of food, and is largely used as an ingredient in confectionary, cookery, and perfumery. It is raised in great quantities in the south of Europe, especially in Portugal, and is an important article of commerce. The bitter almond is used in cookery and confectionary, and in medicine, it furnishes the prussic acid of the shops, one of the most powerful of poisons. From both species an oil is also obtained. In France the almond is preferred as a stock on which to bud and graft the peach, which, in a very dry climate or chalky soil, it is found, renders the latter more healthy and fruitful than its own bottom. The sweet hard-shelled variety {Douce a 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 13* 150 THE ALMOND. than a fourth of an inch in diameter at the place where the bud is inserted. The Common Almond, the Hard-Shell Sweet Almond, and the bitter Almond, are hardy in the latitude of New- York, and will bear tolerable crops without care. The Soft-Shell Sweet Almond, or Ladies' Almond, will not thrive well in the open garden as a standard, north of Philadelphia ; but they succeed well trained to a wall or on espalier rails in a warm situation ; the branches being slightly protected in winter. There is no apparent reason why the culture of the Almond should not be pursued to a profitable extent in the warm and favourable climate of some of the southern states. Especially in the valley of the Ohio and Tennessee it would be likely to succeed admirably. 1. Common Almond. § Thomp. Lind. A. c. dulcis. Dec. Amandier a Petit Fruit, ) rk n i, comraun, J ^- '^"'^ 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 to the following. Flowers expand before the leaves. Ripens last cf September. 2. The Long- Hard-Shell Almond. § Amandier a gros fruit. O. Duh. — — — — — — — dur. N mi,y^„ Sultan a coque tendre, S ^'^'^P' Amandier a coque tendre. O. Duh. des Dames. N. Duh. Poit. Amandier des Dames, } -kt • .. Ou Amande Princesse. \ Noisette. Ladies' thin Shell. The Soft.-Sh*ell or Ladies' Almond, is the finest of all the Al- THE ALMOND. 151 monds. B: is the variety very 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 varie- ties are made of this in France, but they are (as quoted above) all essentially the same. Fruit two inches long, oval, compressed. The nut is more than an inch long, oval pointed, one-sided, with a light coloured, porous, very tender shell. The kernel sweet and rich. On the plum stock, in a favourable aspect, this almond suc- ceeds, with a little care, in the middle states. 4. Sultana Sweet Almond. Lind. Amande Sultane. O. Dvh. 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. 5. PisTACHiA Sweet Almond. Lind. Amande Pistache. O. Dvh. Nois. Aimandier 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. 6. Peach Almond. Pecher, ) rpj,^„ Peach Almond, \ ^^^P' Amandier-Pecher. N. Duh. Nois. I*oiL A rather indifferent variety, nearly sweet, but often slightly bitter. It is a true cross between the peach and the almond, and * We cannot follow Mr. Thompson in his nomenclature of Almonds, as he (oi Ids printer) mistakes the meaning of the French terms ; Amande Sultane of all difl French authors should be translated Sultana, not Sultan. 152 THE APRICOT. in its leaves, flowers, and stone strongly resembles the peach ; the fruit is also pulpy and of tolerable flavour, like an indifleren , peach. The nut scarcely ever ripens well as far north as this. 7. Bitter Almond. 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, ripens in September. The leaves are longer and of a darker green than those of most of the sweet fruited varieties. Ornamental Varieties. The Dwarf Double Flowering Al- mond, [Amygdalus pumila, Lin. Prunus sinensis, of some,) is a beautiful, well known, low shrub, extremely ornamental in spring, being covered with a profusion of small pink blossoms, very double. The Large Double Flowering Almond {A. a grand Jleur, N. Duh.) {A communis jjleno,) is a beautiful French variety, with large, nearly white flowers, two inches in diameter. It also bears a good, small, hard-shell Almond. CHAPTER X. THE APRICOT. Armeniaca vulgaris, Dec. RosacecB, of botanists. AbricotieTj of the French ; Avrikosenbaum, German ; AJbercoco, Italian ; ABxxri- coque, Spanish. The Apricot is one of the most beautiful of stone fruit trees, easily known by its glossy heart-shaped foliage, large white blossoms, and smooth-skinned, golden or ruddy fruit. In the fruit garden it is a highly attractive object in early spring, as its charming flowers are the first to expand. It forms a fine spreading tree of about twenty feet in height, and is hardy enough to bear as an open standard south of the 42° of latitude in this country. The native countries of this tree are Armenia, Arabia, and the higher regions of central Asia. It is largely cultivated in China and Japan ; and, indeed, according to the accounts of Grosier the mountains west of Pekin are covered with a natural growth of apricots. The names by which it is kIlo^^n in vari. THE APRICOT. 158 ous European countries all seem to be corruptions of the original Arabic term Berkoche. Uses. A very handsome and delicious dessert fruit, only in- ferior to the peach, ripening about midsummer, after cherries, and before plums, at a season when it is peculiarly acceptable. For preserving in sugar or brandy, for jellies, or pastries, it is highly esteemed, and, where it is abundant, an admirable liqueur is made from the fruit ; and it is also dried for winter use. In some parts of Germany, the free bearing sorts — the Turkey, Orange, and Breda — are largely cultivated for this purpose. Cultivation. This tree is almost always budded on the plum stock (on which in July it takes readily,) as it is found more hardy and durable than upon its own root. Many Ame- rican nurserymen bud the apricot on the peach, but the trees, so produced, are of a very inferior quality — short lived, more liable to diseases, and the fruit of a second rate flavour. Bud- ded on the plum they are well adapted to strong soils, in which they always hold their fruit better than in light sandy soils. Apricots generally grow very thriftily, and soon make fine heads, and produce an abundance of blossoms and young fruit ; but the crop of the latter frequently falls of when half grown, from being stung by the Plum-weevil or curculio, to which the smooth skin of this fruit seems highly attractive. To remedy this, the same course must be pursued as is directed for the plum. Seedling apricots are usually more hardy and produc- tive here, than the finer grafted sorts. This is a favourite tree for training on walls or espaliers, and, in town gardens especially, we often see it trained against the sides of brick houses, and yielding most abundantly. As it bears its fruit in the same way as the peach, and requires the same management, we must refer our readers to the latter head for direction as to pruning and training. As the apricot, how- ever, expands its blossoms very early, it should not be placed on an east wall, or in a situation where it is too much exposed to the full morning sun. Diseases. When budded on the Plum, this tree is but little liable to diseases, and may be considered a hardy fruit tree. In order to render it fruitful, and keep it for a long time in a pro- ductive state, we cannot too strongly urge the advantages of the shortening in system of pruning recommended for the peach. 1. Albergier. Thomp. N. Duh. Nois. Alberge. O. Dtth. Bon. Jard. This is a variety very common in the interiour of France, where it is constantly reproduced with but little variation from tlie seed — Alberge bein^ar the name of the apricot m some of the 54 THE APRICOT. provinces. It is a free grower, and bears well, but is neither so large nor fine as many other varieties. The leaves are small, and often have little wing-like ears at the base. The Alber- giers are much used for stocks in France. Fruit small, roundish, deep yellow. Flesh reddish, firm, with a brisk, vinous flavour. Stone compressed ; kernel bitter. Es- teemed for preserving. There are several varieties of this not yet introduced into the United States, the finest of which are the Alhergier de Tours, and A. de Montgamet. Ripe middle of August. 2. Breda. § Thomp. Lind. P. Mag. De Hollande, Amande Aveline, Ananas, Persique, Hasselnussmandel, ac. to Thomp. This is a very excellent small Apricot, said to be originally from Africa, which bears well with common culture, and de- serves a place in all gardens, as it is not only a high flavoured dessert sort, but it makes one of the richest preserves. The blossom buds are tinged with deep red before they expand. Fruit rather small, about an inch and a half in diameter, roundish, sometimes rather four sided. Suture well marked. Skin orange, becoming dark orange in the sun. Flesh deep orange, rich, high flavoured and rather juicy — separating freely from the stone. The kernel, which is sweet, is eaten in France, whence the name Amande Aveline. First of August. 8. Black. Thomp. Fors. Amygdalus dasycarpa. Dec. Purple Apricot. Lmd. Angoumois ? O. Duh. ? Noir. Violet. Du Pape. This remarkable little Apricot so strongly resembles a dark >i>und Plum, that, at a little distance, it might easily be mis- taken for one. (It was indeed callel Prunus dasycarpa by the old botanists.) It is pretty good, and very hardy, and its unique appearance renders it sought aiier 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, cover- ed with a slight down. Flesh pale red next the skin, yellow near the stone, adhering somewhat to the stone, juicy, with a pieasant, slightly astringent flavour. Kernel sweet. August. THE APRICOT. |0i 4. Brussels, tfhomp. Lind. Miller. The Brussels Apricot is not a fine fruit in this country, but it is a good bearer in light soils. Fruit of medium size, rather oval, and flattened on its sides. Skin pale yellow, dotted with white in the shade, but often marked with a little russety brown in the sun. Suture deep next the stalk. Flesh yellow, rather firm, with a lively but not rich flavour. Kernel bitter. Middle of August. The Brussels of some collections is the Breda. 5. Hemskirke. § Thomp. Lind. P. Mag. A large and beautiful English variety, of the finest quality, yet little disseminated in the United States, but which highly deserves extensive planting. It strongly resembles the Moor- park, from which it is known by its stone not being perforated like that variety. It also ripens a little earlier. Fruit large, roundish, but considerably compressed or flatten- ed on its sides. Skin orange, with a red cheek. Flesh bright orange, tender, rather more juicy and sprightly than the Moor- park, with a rich and luscious plum-like flavour. Stone rather small, and kernel bitter. End of July. 6. Large Early. § Thomp. Lind. P. Mag. Gros Precoce, De St. Jean, De St. Jean Rouge, ^r^'^ Gros d'Alexandrie, | ^^omp. Gros Fruhe, ac. to This variety which we have just received from abroad, hag the reputation of being the finest large early Apricot known. It ripens in France on midsummer day (the fite de St. Jean,) which will be about its season here. Fruit of medium size, rather oblong, and compressed. Suture deep. Skin slightly downy, pale orange in the shade, fine bright orange with a few ruddy spots in the sun. Flesh separating readily from the stone, orange coloured, rich and juicy. Kernel bitter. 7. MooRPARK. § Thomp. Lind. Ansons, "^ Dunmore, Dunmore's Breda, Sudlow's Moorpark, Hunt's Moorpark, Oldaker's Moorpark, Walton Moorpark, Temple's, De Nancy, ac. to Thomp. This fine old variety is the most popular and widely dissem. 156 THE APRICOT. inated in this country, except the Red Masculine. It has its name from Moorpark, the seat of Sir "W illiam Temple, in Eng- land, where it was cultivated more than one hundred and forty years ago. It is only a moderate bearer here, and especially requires the shortening-in mode of pruning as recommended for the Peach. Fruit large, roundish, about two inches and a quarter in di- ameter each way, on a standard tree ; rather larger on one side of the suture than the other. Skin orange in the shade, but deep orange or brownish red in the sun, marked with numerous iark specks and dots. Flesh quite firm, bright orange, parting free from the stone, quite juicy, with a rich and luscious fla- vour. Stone peculiarly perforated along the back, where a pin may be pushed through, nearly from one end to the other. Kernel bitter. Ripe early in August. 8. MuscH-MuscH. Thomp, Nois. D'Aleiandrie. This delicious little Apricot takes its name from the city of Musch on the frontiers of Turkey, in Asia ; but it is also com- mon about Alexandria, and in northern Egypt it is said to be raised in such abundance that the dried fruit is an article of commerce. The tree is rather delicate, and requires a shel- tered position. Fruit rather small, about an inch and a half in diameter, 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. 9. Orange. Thomp. Lind. Mill. Early Orange. Royal Orange. Royal George. Persian. Royal Persian. 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. TBB APRICOT 16 10, Peach. § Thomp. Fors. Lind. Anson's Imperial. Royal Peach. Peche. Abricot P^che. N. Dvh. PoiL De Nancy. O. Duh. Du Luxembourg. Peche Grosse. Wurtemburg. Pfirsiche. The Peach Apricot, originally from Piedmont, has long been considered the finest variety ; and it is with us the largest and most excellent sort cultivated — being often as large as a Peach of medium size, handsome, and of delicious flavour. It very strongly resembles the Moorpark, but the two are readily dis- tinguished by the eye when standing near each other, and the fruit of the Peach is rather larger and finer, and a few days earlier. Fruit of the largest size, about two and a half inches in di- ameter, roundish, rather flattened, and somewhat compressed on its sides, with a well marked suture. Skin yellow in the shade, but deep orange, mottled with dark brown, on the sunny side. Flesh of a fine yellow saffron colour, juicy, rich, and high fla- voured. Stone with the same pervious passage as the Moor- park, and with a bitter kernel. 11. Roman. Thomp. Lind. Abricot Commun. O. Duh. (iermine. Grosse Genuine. Transparent. This is with us one of the largest growing and hardiest Apri- cot trees, and produces good crops every year in cold or unfa- vourable situations, where none of the other sorts, except the Masculine, succeed. It is, therefore, though inferior in flavour, a valuable sort for northern situations. The blossoms will bear quite a severe frost without injury. * Fruit middle sized, oblong, with the sides slightly compressed, with but little or no suture. Skin entirely pale yellow ; or very rarely dotted with a iew 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 Blotched leaved Roman, {commun a feuilles panaches, of the French,) precisely like the foregoing in all re- spects, except the white or yellow stain in the leaf — but it ia quite distinct from the Blotched leaved Turkey, cultivated here. 14 158 THE APRICOT. 12. Royal. § Thomp. Nois. P. Mag. A fine large French variety, laised a few years since at the Royal Luxembourg gardens. It is nearly as large as the Moorpark, but with larger leaves borne on long footstalks, ana without the pervious stone of that sort. It is quite as high fla- voured and ripens a week or ten days earlier. Fruit roundish, large, oval, slightly compressed. Skin dull yellow, with an orange cheek, very faintly tinged with red, and a shallow suture. Flesh pale orange, firm and juicy, with a rich vinous flavour. Ripe the latter end of July. 13. Red Masculine. Thomp. Lind. Early Masculine. Brown Masculine. Abricot precoce, I n ruj, Abricot hatif musque^, \ ^- ^^^^ Abricotier hatif. N. Duk. Abricotier Friihne Muscateller. The Red Masculine is a good deal cultivated with us. It is very hardy, ripens the earliest, and bears very regularly and well. On the other hand the fruit is quite small, and only of second rate flavour. It is likely, therefore, to give place to the Large Early, which ripens only a few days later, and is much superiour. Fruit small and nearly round, scarcely an inch and a half in diameter, with a well marked suture on one side. Skin bright yellow, tinged with deep orange and spotted with dark red on the sunny side. Flesh yellow, juicy, with a slightly musky, pleasant flavour. Stone thick, obtuse at the ends. Floworg smaller than in most other sorts. Kernel bitter. Ripe about the 12th of July. 14. Shiplefs. Thomp. Blenheim. Shipley's Large. This is a new variety which we have lately received from England, and which is not yet fully proved in this country. It has the reputation of being nearly equal to the Moorpark, and more productive, while it is next in point of earliness to the Large Early. Fruit large, oval, orange, with a deep yellow, juicy, and tole- rably rich flesh. Stone roundish, impervious, with a bittei kernel. Ripens here about the 25th of July. THE APRICOT. 150 15. Tub KEY. § 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. Fruit of middle size, nearly round, not compressed. Skin fine deep yellow in the shade, mottled with brownish orange in the sun. Flesh pale yellow, firm, quite juicy, with a flavour in which there is an excellent mingling of sweet and acid. Kernel nearly as sweet as that of an almond, which, as well as the form and colour, distinguishes this sort from the Roman. Ripe the middle of August. The Blotched leaved Turkey, or Gold Blotched, {Ahricot maculi,) is a sub-variety, very well known here, resem- bling the common Turkey in all respects, except that it has in the centre of each leaf a large yellowish spot. It is a thrifty tree and bears delicious fruit. Ours is not identical with the Turkey, as the last edition of the L. H. S.'s Catalogue arranges it, but is a globular fruit, and a true variation of the Turkey. 16. White Masculine. Thomp. Lind. Fors. t White Apricot. Abricot Blajic. O. Dvh. Nois. Abricotier Blanc. N. Dvh. Early White Masculine. Blanc. } ac. to White Algeirs ? ) Thomp. This scarcely differs from the Red Masculine before de- scribed, except in colour. It is four or five days later. Fruit small and roundish. Skin nearly white, rarely with a little reddish brown on one side. Flesh white, delicate, a little fibrous, adheres a little to the stone, and has a delicate, pleasant 'uice. Kernel bitter. Curious, or ornamental varieties. The Briancon Apricot, {A. hrigantiaca, Dec.) a very distinct species so much resem- bling a plum as to be called the Briancon Plum by many au- thors, {Prune de Briancon, Poit.) is a small, irregular tree or «hrub, ten or twelve feet high, a native of the Alps. It bears a great abundance of small round yellow plum-like fruit in clus- Irrs, which are scarcely eatable ; but in Fiunce and Piedmont 160 THE BERBERRy. the kernels of this variety make the " huile de marmotte," which is worth double the price of the olive oil. The Double flowering Apricot is a prett}" 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, Tloman, Breda. CHAPTER XL THE BERBERRY. Berheris vvlgans* L. BerberacecB, of botanists. ^pine-vinette, of the French ; Berberdzen, German ; Berbero, Italian ; Berheris, Spanish. The Berberry (or barberry) is a common prickly shrub, from eight to ten feet high, which grows wild in both hemispheres, and is particularly abundant in many parts of New-England. The flowers, the roots, and the inner wood are of the brightest yellow colour, and the small crimson fruit is borne in clusters. It is a popular but fallacious notion, entertained both here and in England, that the vicinity of this plant, in any quantity, to grain fields, causes the rust. The barberry is too acid to eat, but it makes an agreeable preserve and jelly, and an ornamental pickle for garnishing some dishes. From the seedless sort is made in Rouen a cele- brated sweetmeat, confiture d^^pine-vinette. The inner bark is used in France for drying silk and cotton bright yellow. Culture. The culture is of the easiest description. A iich light soil, gives the largest fruit. It is easily propagated by seed, layers, or suckers. When fine fruit of the barberry is desired it should be kept trained to a. single stem — as the suck- ers which it is liable to produce, frequently render it barren or make the fruit small. 1. Common Red. This is too well known to need description. In good soils it grows twelve or fifteen feet high, and its numerous clusters of bright, oval berries, are very ornamental in autumn. There ia a Large Red variety of this, which is only a variation produced ■ * Or B. Ca.naueusis — they are rcarct-ly cii?tiiict — ours has rather the most fioshj btrry. THB BERBERRY. 161 by cultivation in rich soil. There are also varieties of this in Europe with pale yellow, white, and purple fruit, which are no^. 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. 2. Stoneless. B, V. Asperma. Seedless. Vinetier saus noyeau. The fruit of this, which is only a variety of our common bar- berry, is without seeds. But it does not appear to be a perma- nent variety, as the plants frequently do produce berries with seeds ; and it is stated in the New Duhamel that in order to guard against this, the sort must be propagated by layers or cuttings, as the suckers always give the common sort. It is considered the best for preserving. 3. Black Sweet Magellan. Loudon. Berberis dulcis. D. Don. B. ratundifolia. A new evergreen sort from the Straits of Magellan, South America. It is very rare, and has not yet fruited in this coun- try, but it is likely to prove hardy. Loudon, in the Suburban Gardener, says it bears round 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. 4. 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 a fine bloom, which in India are dried in the sun like raisins, and used like them at the dessert." The Mahonias, or Holly leaved Beriernes, from Oregon are handsome low evergreen ornamental shrubs, with large deep green prickly leaves, and yellow flowers, but the fruit is of no value. 14* t^ THE CHEB&r. CHAPTER XII. THE CHERRY. Cerasus sylvestns, and C. vulgans, Arb. Brit. Rosacea!, of botankts. Ceriswr, of the French ; Kirschenbaum, German ; Ciriego, Italian ; CerezOy SpeLnash. The cherry is a fine, luxuriant fruit tree, with smooth, light coloured bark, and, generally of rapid growth. The varieties of the black and heart-shaped cherries are always vigorous, and form fine large spreading heads, forty or fifty feet in height ; but those of the acid or red cherry are of lower, more bushy and tardy growth. In the spring the cherry tree is profusely covered with clusters of snow white blossoms, and earlier in summer than upon any other tree, these are followed by abun- dant crops of juicy, sweet, or acid fruit hanging upon long stalks, and enclosing a smooth stone. The cherry comes originally from Asia, and the Roman gene- ral, Lucullus, after a victorious expedition into Pontus, has the reputation of having brought it to Italy, from Cerasus, a town in that province, in the year 69, B. C. 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. As a pleasant and refreshing dessert fruit, the cherry is every where highly esteemed. The early season at which it ripens, its juiciness, delicacy, and richness, render it always acceptable. While the large and fleshy varieties are exceed- ingly sweet and luscious, others which are more tender, and more or less acid, are very valuable for pies, tarts, and various kinds of cookery. The fruit of the Kentish or Early Richmond is excellent when stoned and dried, and the Mazzard, and our wild Virginia cherries, are used to give a flavour to brandy. The celebrated German Kirschwasser is made by distilling the liquor of the common black mazzard or gean, (in which the Btones are ground and broken, and fermented with the pulp,) and the delicious Ratifia cordial of Grenoble, is also made from this fruit. Maraschino, the most celebrated liqueur of Italy, is distilled from a small gean or mazzard, with which, in ferment- ing, honey, and the leaves and kernels of the fruit are mixed. The gum of the cherry is nearly identical with gum arabic, and there are some marvellous stories told of its nutritive pro- perties. The wood of the cherry is hard and durable, and is, therefore, valuable for many purposes, but the best wood is Tftfi CHfiRRY. 163^ afforded by our common wild or Virginia cherry, which is a very good substitute for mahogany, taking a fine polish. The larger growing sorts of black cherry are the finest of all fruit trees for shade, and are, therefore, generally chosen by farmers, who are always desirous 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 road side tree in agricultural dis- tricts. We wish we could induce the planting of avenues of this and other fine growing fruit trees in our country neighbour- hoods, as is the beautiful custom in Germany, affording orna. ment and a grateful shade and refreshment to the traveller, at the same moment. Mr. Loudon in his Arboretum, gives the following account of the cherry avenues in Germany, which we gladly lay before our readers. " On the continent, and more especially in Germany and Switzerland, the cherry is much used as a road side tree ; par- ticularly.in the northern parts of Germany, where the apple and the pear will not thrive. In some countries the road passes for many miles together through an avenue of cherry trees. In Moravia, the road from Brunn to Olmutz, passes through such an avenue, extending upwards of sixty miles in length; and, in the autumn of 1828, we travelled for several days through almost one continuous avenue of cherry trees, from Strasburg by a circuitous route to Munich. These avenues, in Germany, are planted by the desire of the respective governments, not only for shading the traveller, but in order that the poor pedestrian may obtain refreshment on his journey. All persons are allow- ed to partake of the cherries, on condition of not injuring the trees ; but the main crop of the cherries when ripe, is gathered by the respective proprietors of the land on which it grows ; and when these are anxious to preserve the fruit of any particular tree, it is, as it were, tabooed ; that is, a wisp of straw is tied in a conspicuous part to one of the branches, as vines by the road sides in France, when the grapes are ripe, are protected by sprinkling a plant, here and there, with a mixture of lime and water, which marks the leaves with conspicuous white blotches. Every one who has travelled on the Continent in the fruit sea- son, must have observed the respect that is paid to these appro- priating marks ; and there is something highly gratifying in this, and in the humane feeling displayed by the princes of the different countries, in causing the trees to be planted. It would mdeed be lamentable if kind treatment did not produce a cor- responding return." Soil and situation. A dry soil for the cherry is the uni- versal maxim, and although it is so hardy a tree that it will thrive in a great variety of soils, yet a good, sandy, or gravelljr loam is its favourite place. It will indeed grow in much thin- 164 THE CHERRT. ner and dryer soils than most other fruit trees, but to obtain the finest fruit a deep and mellow soil, of good quality, is desirable. When it is forced to grow in wet places, or where the roots are constantly damp, it soon decays, and is very short lived. And we have seen this tree when forced into too luxuriant a growth in our over- rich western soils, become so gross in its wood as to bear little or no fruit, and split open in its trunk, and soon perish. It is a very hardy tree, and will bear a great variety of exposures without injury. In deep warm valleys, liable to spring frosts, it is, however, well to plant it on the north sides of hills, in order to retard it in the spring. 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 rows. Many per- sons preserve their cherry stones in sand, either in the cellar or in the open air until spring, but we have found this a more pre- carious mode ; the cherry being one of the most delicate of seeds when it commences to vegetate, and its vitality is fre- quently destroyed by leaving it in the sand twenty-four hours too long, or after it has commenced sprouting. After planting in the nursery rows, the seedlings are gene- rally fit for budding in the month of August following. And in order not to have weak stocks overpowered by vigorous ones, they should always be assorted before they are planted, placing those of the same size ip rows together. Nearly all the cher- ries are grown with us a? 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 MoreUo seedlings are used as stocks ; or when very dwarf trees are wished the Per- fumed Cherry, (Cerasus Mahaleb,) is employed ; but as stan- dards are almost universally preferred, these are seldom seen here. Dwarfs in the nursery must be headed back the second year, in order to form lateral shoots near the ground. THE CHERRY. 16f Cultivation. The cherry, as a standard tree, may be saia ;o require little or no cultivation in the middle states, further than occasionally supplying old trees with a little manure to keep up their vigour, pruning out a dead or crossing branch, and washing the stem with soft soap should it become hard ana bark bound. Pruning, the cherry very little needs, and as it is always likely to produce gum (and this decay,) it should be avoided, except when really required. It should then be done in midsummer, as that is the only season when the gum is not more or less exuded. The cherry is not a very long lived tree. but in favourable soil the finest varieties generally endure about thirty or forty years. Twenty feet apart for the strong, and eighteen feet for the slow growing kinds is the proper distance for this tree. Training the Cherry is very little practised in the United States. The Heart and Bigarreau cherries are usually trained in the horizontal manner, explained in page 40. When the wall or espalier is once filled, as there directed, with lateral branches, it is only necessary to cut off, twice, every season — in the month of May and July — all additional shoots to within an inch or so of the branch from which they grew. As the trees grow older, these fruit spurs will advance in length, but by cut- ting them out whenever they exceed four or five inches, new ones will be produced, and the tree will continue to keep its proper shape and yield excellent fruit. The Morello cherries, being weaker growing sorts, are trained in the fan-manner, (page 38.) Gathering the fruit. This tender and juicy fruit is best when freshly gathered from the tree, and it should always be picked with the stalks attached. For the dessert, the flavour of many sorts in our climate, is rendered more delicious by placing the fruit, for an hour or two previous, in an ice-house or refrig- erator, and bringing them upon the table cool, with dew drops standing upon them. Varieties. For the sake of enabling the amateur the more readily to identify varieties, we shall divide cherries into four classes, viz. I. Heart cherries. The Common Mazzard and the Black Heart may be taken as types of this division. The trees are rapid growing, with ample and lofty heads, and broad, light green, waved leaves. The fruit is more or less heart-shaped, with rich, tender, sweet flesh. (This includes the Merisiers and Guiniers of the French, which seem to us, practically, not distinct.) This section comprises excellent cherries, univer- sally admired. Colour mostly black. II. Bigarreau cherries. This term comes originally from the French bigarrie — speckled or variegated skin — ^but it is now in general use by all pomologists, to signify hard, or firm-fleshed, 166 THE CHEKRT. sweet cherries — those which are firm and crackling, as com. pared with the melting, tender flesh of section I. The Common Bigarreau or Graffion, may be taken as the type of this class, which is mainly composed of the largest and most beautiful of cherries, admirable for the dessert, and whose firmness renders them well suited for carriage to market. The trees like the Heart cnerries, are lofty and spreading, with similar foliage. (B'garreaux, and BigarreauUers, of the French.) III. Duke cherries. This class is characterised by the round- ish form of its fruit, thin skin, and juicy, melting flesh ; the fla- vour being generally sub-acid before fully ripe, when it is rich, and nearly or quite sweet. The Mayduke is the type of this class. The trees are upright in their growth while young, and finally form lower heads than those of the two previous sections, with narrower leaves, which are flat and darker coloured. The young wood is also darker, and a little less strong than that of the Heart and Biggarreau classes. These are excellent varie- ties, succeeding well in almost all soils and climates, and in- valuable both for the dessert and for cooking. (Cerisiers, of the French.) IV. Morello cherries. The common Kentish or pie cherry, and the Morello, are well known types of this class. The fruit is mostly round, with thin skin, juicy, tender, and quite acid, being chiefly valued for cooking, preserving, and various cu- linary purposes. The trees are of rather low and spreading growth, with small wiry branches, and narrow dark green foli- age. {Griottiers, and Cerisiers, of the French.) In describing cherries we shall designate their size by com- parison, as follows : large, as the Tartarian, and Bigarreau ; middle sized, as the Mayduke and Black Heart ; small, as the Transparent Guigne and Honey, (see the outlines of these sorts.) As regards form, heart-shaped, as the Black Heart ; obtuse heart-shaped, as the Bigarreau ; and round, as the Kentish. As regards texture, tender, as the Mayduke ; half tendeTf as the Tartarian, and Jirwi, as the B/gaireau. HEAAT CHERRIES. 167 Class I. Heart Cherries. Fralt sweet, with tender or half tender flesh, heart-shaped, or oval ; trees with broad, somewhat pendant foliage.) 1. American Amber. Bloodgood's Amber. Bloodgood's Honey. Bloodgood's New Honey. This exceedingly bright and pretty cherry, was raised some years ago by Mr. Daniel Bloodgood, of Flushing, Long Island. It is a most abundant bearer, the fruit hanging in the richest bunches from the branches, giving the tree a fine ap- pearance when in fruit, but it is only second rate in point of flavour. At a little distance it resembles the American Heart, from which, however, it differs in being a tender fleshed fruit, of very regular outline, while the latter is partially firm, (be- longing to the Bigar- reau class,) and of an irregular figure. Fruit of medium size, (borne three or four in a cluster,) and very regular form, roundish heart- shaped, often nearly round, with a slightly indented point at the apex, (like a May- duke.) Skin very thin, smooth, even, and glossy, clear light Fig. 59. American Ambei^ amber at first, but, when ripe, delicately mottled and overspread with clear bright red. Stalk long, slender, and inserted in a very slight and narrow cavity. Flesh amber colour, tender, abounding with a sprightly, though not high flavoured juice. Ripe about the 25th of June. This is nearly related, but is inferior in quality, to Downer's Late, ard Sparhawk's Honey, which ripen at the same time. 168 CHEBRIES. 2. Amber Gean. Thomp. Gean Amber. A pretty little Gean (or Mazzard,) with a very uhin ana transparent skin, and sweet flavour. It is exceedingly produc- tive, ripens late, and hangs till the middle of July. Fruit small, oval or obtuse heart-shape, quite regular in form, generally borne in threes. Skin very thin and pellucid, showing the texture of the flesh beneath, colour pale yellow, partially overspread with a very faint red. Stalk long and slender, very slightly inserted. Flesh white, juicy, melting, of a sweet and pleasant flavour. This considerably resembles the Transparent Guigne, but it is rather smaller and less handsome. It is also more pellucid, more yellow, less distinctly spotted with red, and is borne in clusters, which the latter is not. 3. Baumann's Mav. Bigarreqji de Mai. Ken. Wilder's Bigarreau de Mai. Bigarreau de Mai. Thomp. 7 This cherry, which, under the name of Bigarreau de Mai, has already obtained quite a reputation as the earliest cherry^ was received several years ago by our friend M. P. Wilder, Esq., President of the Massachu- setts Horticultural Society, from the Messrs. Baumann, of Boll- wyller, in France. The label was lost on the passage, and the " Bigar- reau de Mai," being in the invoice it was supposed that such might be the name of this variety. As, however, it is not a Bigarreau, but a tender fleshed cherry, we think it best for the present to call it Baumann's May. The young branches are literally covered with the abundance of the fruit, it being a most prolific bearer. Branches strong, leaves large. , . ^ Fruit rather small, oval heart- ( ( \ shaped, and rather angular in out- V \ 1 line. Skin deep rich red, becom- ing rather dark when fully rip':*. Stalk an inch and three fourths Fig. 60. Baumann's May. long, pretty stout at either end, and set in a very narrow, and rather irregular cavity. Flesh purplish, tender, juicy, and when fully ripe, tolerably sweet and good. Ripens here the 20th ol' May. HEART CHERRIBS. 169 4. Black Heart. § Thomp. Mill. Lind. Early Black. Ansell's Fine Black. Spanish Black Heart. Black Russian, {of American gardens. Black Caroon, {erroneoiisly, ofsoTne.) Giiinier a fruit noir. O. Duh. Guigne gros«ie noir. Grosse Schwarze Hertz Kirsche. The Black Heart, an old variety, is better known than almost any other cherry in this country, and its great fruitfulness and good flavour, together with the hardiness and the large size to which the tree grows, render it every where esteemed. Fruit above medium size, heart- shaped, a little irregular. Skin glossy, dark purple, becoming deep black when fully ripe. Stalk an inch and a half long, slender, set in a monerate hollow. Flesh, before fully ripe, half tender, but finally becoming tender and juicy, with a rich, sweet flavour. Ripens the last of June, about ten days after the May duke. Fig. 61. Black Heart. 5. Black Heart, Manning's Early. Man. This is a seedling raised by the late Robert Manning, of Salem, Mass., from the common Black Heart. In size, form and colour, it scarcely differs from the original variety, but it has the merit of ripening ten days earlier — about the same time, or even a little before the Mayduke. 6. Black Heart, Werder's Early. Thomp. Werder's Early Black. Werdersche Friihe Schwarze Herz Kirsche. A new variety, recently introduced from England, and which promises to be very valuable on account of its ripening among the very earliest cherries. Fruit of medium size, heart-shaped ; skin black ; flesh purplish, tender, sweet and excellent. Ripens the last of May, or very earlv in June. ' 15 170 THE CHERRY. 7. Black Eagle. § 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. 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 flavoured juice, superiour to the Black Heart. Branches strong, with large leaves. Fig. 62. Black Eagla. 8. Black Tartarian. § Thomp. Lind. P. Mag. Tartarian. Eraser's Black Tartarian, > j.^, Ronald's Large Black Heart, $ "^^ *' Black Circassian. Hooker. Superb Circassian, Ronald's large Black Heart, Ronald's Heart, Eraser's Black Heart, K ^' ^^ Eraser's Black, I T-homp. Eraser's Tartarisclie, Schwarze Herz Kirsche, Black Russian, of ike English, tut not of American gardens. This superb fruit has already become a general favourite in all our gardens ; and in size, flavour, and productiveness, it has no superiour among black cher- ries. It is a Ru.ssian, and West Asian variety, introduced into England about 1796, and brought thence to this country about twenty years ago. It is remark- able for its rapid, vigorous growth, large leaves, and the erect habit of its head. The fruit ripens about the middle of June, a ie\w days after the Mayduke. Fruit of the largest size, heart-.»haped« fSf 6a HEAET CHERRIES. 171 (sometimes rather obtuse,) irregular and uneven on the surface. Skin glossy, bright purplish black. Flesh purplish, thick, (the stone being quite small,) half-tender, and juicy. Flesh very rich and delicious. 9. Bowyer's Early Heart. Thomp. A new English variety, as yet little known with us. It is one of the earliest of light coloured cherries, and a good bearer, being in eating very early in June. Fruit rather below medium size, obtuse heart-shaped. Skin amber, mottled with red. Flesh white, soft, or very tender^ juicy, with a pleasant, sweet flavour. 10. Black Mazzard. Thomp. Lind. Mazzard, 1 Common Enofljsli, \ j- a Wild English Cherr/, WAmenmn Black Honey, | g^^rdens. Bristol Cherry. J Cerasus avium. Dec. Wild Black Fruited,"} Small Wild Black, I of English Whixley Black, j gar&is. Merry Cherry. J Merisier a petit fruit. O. Dxih. Merisier a petit fruit noir. This i"S the wild species of Europe, being common in the for ests of France and some parts of England ; and it has now be- come naturalized, and grows spontaneously on the borders of woods in many parts of the Atlantic states. It is the original species from which nearly all the fine Heart and other sweet cherries, have sprung. It is small, and of little value for eat- ing, retaining, unless very ripe, a certain bitterness ; but it ripens and hangs on the tree until the middle or last of July, so that it then becomes somewhat acceptable. It is, however, chiefly valued for the manufacture of cherry brandy, and in districts where this is carried on, from the large size and great fruitfulness of the trees it is quite a profitable sort. It affords the most valuable seedling stocks on which to bud and graft finer varieties. Fruit small, roundish or oval heart-shaped, flattened a little on both sides. Stalk long and very slender, inserted in a small depression. Skin thin, and when fully ripe, jet black. Flesh soft and melting, purple, with an abundant, somewhat bitter juice. The White Mazzard, of Mr. Pvlanning, is a seedling raisea by that pomologist, which differs little except in its colour. 172 THE CHERRY 11. CoRONE. Thomp. Fors. Couronne. Lind. Coroun. Lang. Herefordshire Black. Black Orleans. Large Wild Black. The Corone is a natural cherry in many parts of England, reproducing itself from seed, growing with great vigour, and bearing most abundantly. It is only of second quality being merely an improved Mazzard, and does not deserve a place in a small collection, but as it is very hardy and ripens late, it is of some value at the north on that account. Fruit below middle size, roundish heart-shaped. Skin dingy black when fully ripe. Stalk two ijiches long, slender, and in- serted in a deep and narrow cavity. Flesh when ripe, tender, abounding in a deep purple juice, of tolerably good flavour. Middle of July. The Black Heart is often incorrectly called by this name in the middle states. 12. DowNTON. § Thomp. Lind. A. very beautiful and excellent large variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is be- lieved, of the Elton. It ripens a little later than the majority of sorts, and is a very desirable cherry. Fruit large, very blunt heart-shaped, nearly roundish. Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream colour, semi-transparent, deli- cately stained on one side with red, and marbled with red dots. Flesh yellowish, without any red, tender, adhering slightly to the stone, with a delicious, rich fla- vour. Early in July. 13. Davenport's Earlv. Davenport. Davenport's Early Black. Ken. Fig. 64. Doumton. Scarcely diflferent from the Black Heart— indeed, we fino it HEART CHERRIES. 173 impossible to distinguish any difference in the fruit — except that it ripens a few days earlier. The leaves, however, are larger and of a lighter green skin, and waved on the margin, and the tree comes early into bearing. The thin, light brown bark, on the young trees, resembles that of the Birch. This native va- riety has been called New Mayduke by some, but it has no re- semblance to a Duke Cherry. 14. Downer's Late. § Downer. Man. Downer's late Red. This valuable late cherry was raised by Samuel Downer, Esq., an ardent cultivator of Dorchester, near Boston. It is a very regular and great bearer, ripens about a week after the cherry season, and hangs for a considerable time on the tree. It is a delicious, melting fruit, and de- serves a place in every garden. Fruit of medium gize, roundish, heart-shaped, inclining to oval. Skin very smooth, of a soft but lively red. mottled with a little amber in the shade. Stalk inserted with a very slight depression. Fruit borne thick- ly, in clusters. Flesh tender, melt- ing, with a sweet and luscious fla- vour. Ripens from the 4th to the 10th of July. Fig. 65. Downer^ s Late. 15. Early White Heart. Arden's Early White Heart. White Heart. Coxe. Prince's Pom. Man. White Heart, "| Dredge's Early White Heart, I rpi^^^ f White Transparent, f ^ '"^P- ' Amber Heart. J An old variety, long cultivated in this country, and one of the earliest, ripening before the Mayduke. At Ardenia, the seat of R. Arden, Esq., opposite West Point, on the HuJson, there are many large trees of this variety, received by him originally from France, which are most abundant and regular bearers — and we do not perceive that in this part of the coun- try this cherry is open to Coxe's accusation of being a bad 15* 114 THE CHERRY. bearer. Though a very good early fruit, this will no doubt be supplanted by Bowyer's Early Heart, and other newer and finer sorts. The White Heart of Thomp- son and Lindley, may perhaps prove the same variety as this, though they describe it as a late ripening sort. Fruit below medium size, rather oblong heart-shaped — • often a little one-sided. Suture quite distinct. Stalk an inch Fig. 66. Early White Heart. and three fourths long, rather slender, inserted in a wide shallow cavity. Skin dull whitish yellow, tinged and speckled with pale red in the sun. Flesh half tender, unless fully ripe, when it is melting, with a sweet and pleasant flavour. Tree grows rather erect, with a distaff- like head when young. In the nursery the young trees are easily known by their long and slender shoots, with few branches First of June. 16. Early Purple Guigne. § Thomp. Early Purple Griotte. An exceedingly early variety ripening the last of May, newly introduced from England, and which promises to be a most valuable acquisition. Fruit of medium size, and very handsome appearance. Skin smooth, dark red, becoming purple. Flesh purple, tender, juicy, with a rich and sweet flavour. The leaves have longer petioles than those of most other sorts. 17. Gascoigne's Heart. Thomp. Bleeding Heart. Lind. Red Heart, {of some,) ) _„ . Herefordshire Heart, \ ^.'Z, Guigne Rouge Hative, ) ^^°"^P' An old English variety, very seldom seen in our gardens. Fruit of medium size, long heart-shaped, and remarkable for the small drop or tear, with which the end is terminated. Skin dark red. Flesh reddish, half tender, with only a tolerable flavour. Ripe the last of June. Unfortunately, -this variety has the reputation of being a bad bearer. HEART CHERRIES. ITi' 18. Honey. Thomp. Large Honey. Yellow Honey. Late Honey. Merisier a fruit blanc. N. Dtih. The Honey cherry is a variety of the Mazzard but little larger than the common black variety, and its chief merits are great productiveness and lateness of ripening. It is exceedingly sweet when fully ripe, and will hang for a long time upon the tree, which is one of the hardiest and thriftiest in its growth ; but Downer's Late, which ripens at the same time is, every way, so much superior, that when that variety can be had, the Honey cherry will scarcely find a place in the garden. Fruit small, roundish or oval. Skin smooth, yellowish, mar- bled with red at first, but becoming deep amber-red. Stalk long and slender, very slightly inserted. Flesh tender, melting, with a honied sweetness. Middle of July. 19. Hyde's Red Heart. Man. A new variety which we received from Mr. Manning, not yet proved here. The fruit is said to be heart-shaped, medium size ; skin, at first, pale, but becoming a rather lively red. Flesh tender, with a pleasant, sprightly flavour. The young trees make strong shoots, the bark of which is light gra]*-, dotted with clusters of small white specks. 20. Knight's Early Black. § Thomp. Lind. P. Mag. A most admirable early cherry, resem- bling the Black Tartarian, though much more obtuse in form, but ripening nearly a week earlier, or about the tenth of June. It is one of Mr. Knight's seedlings, a cross- breed between the Bigarreau or Graffion and the Mayduke, originated about 1810, and is universally admired. Fruit large, a little irregular in outline, obtuse heart-shaped. Stalk of moderate length, rather stout, (much more so than in the Black Eagle,) and inserted in a deep, open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavour. Tree spreading. Fig. 67. KmgM's Earl% Black. 176 THE CHERRY. 21. Manning's Mottled. § Mottled Bigarreau. Man. A beautiful cherry, raised by Mr. Manning, from the seed of the Bigarreau. It is a very tender fleshed, heart cherry, and, therefore, should not be called a Bigarreau. It is a most abundant bearer, and will soon become a favourite variety. Bark on the young tree, dark, with a few large, scattered dots. Fruit rather large, roundish heart-shaped, flattened on one side, with distinct suture lines. Skin amber colour, finely mottled and over- spread with red, with a semi-transparent, glossy appearance. Stalk slender, inserted in a shallow hollow. Flesh when fully ripe, yellow, tender, with a sweet and delicious juice. Stone pretty large. Ripens the last of June. Fig. 68. Manning's Molded. 22. Ox Heart. Thomp. Lion's Heart. ' Bullock's Heart. Very Large Heart. Och^en Herz Kirsche. This has been made s5monymous, by Manning, with Gas. coigne's Heart ; but it is a larger and later fruit, obtuse, instead of pointed in its form. It is very scarce in collections here, th6 White Bigarreau being generally known by the name of Ox Heart in New-York. Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, half tender, with a pleasant juice, of second quality in point of flavour. Ripens about the eighth of July. 23. Roberts' Red Heart. Man. A new variety, which* originated in the garden of David Roberts, Esq., of Salem, Mass. Fruit large, obtuse heart- shaped. Skin a bright, lively red. Stalk set'in a rather wide hollow. Flesh red, juicy, tender, with an excellent, sweet fla- vour. Shoots on young trees strong, dotted with large white dots. Rather late, ripening the last of June. heart cherries. 177 "^ 24. Rivers' Early Heart. A variety, raised by Mr. Rivers, a noted English nursery, man, which has not yet borne fruit with us. It is described as a medium sized heart-shaped cherry, ripening about the middle of June, and a very hardy and productive tree. 25. Rivers' Early Amber. § Another seedling from the same source. A large and beau- tiful amber coloured cherry, tinged with a soft red on the sunny side, heart-shaped, a hardy and very prolific tree. It is also one of the earliest in maturing its fruit, which will be in perfec- tion here about the tenth of June. 26. Sparhawk's Honey. § Man. Ken. Sparrowhawk's Honey. Thomp. A delicious, melting, sweet cherry, introduced to the notice of fruit growers by Edward Sparhawk, Esq., of Brighton, near Boston. It ripens a little later than most varieties, is a profuse bearer, and a truly valuable sort. Fruit of medium size, roundish heart-shaped — very regular in form. Stalk of moderate length, rather slender, set in a round, even depression. Skin thin, of a beautiful glossy pale amber-red, becoming a lively red when fully ripe, partially transparent. Flesh melting, juicy, with a very sweet and de licate flavour. Ripe the last of June. 27. Transparent Guigne. § Forsyth. Prince. Pom. Man. Transparent Gean. Forsyth. Transparent. A nice little fruit, ripening with the common Honey cherry, about ten days after the cherry season. The skin is thin and pellucid, so that the stone is nearly visible on holding the fruit up to the light. Some writers have stated this to be a bad bearer ; this is incorrect. We have uni- formly found it a most productive variety, the tree growing large with spreading branches. It is a valuable and pretty variety for the dessert, hanging late on the tree, and is admired by all amateurs. Fruit small, borne in pairs, regular, oval heart- shaped. Skin glossy, thin, and nearly transparent, showing the network texture of the flesh beneath, yrlliowish-white, delicately blotched v.-ith Inie !<^'i ; distinot suture line on both sides. Stalk 178 THE CHERRY. long and slender set in a slight hollow. Flesh tender and melt- ing, and when fully ripe very sweet, mingled with a very slight portion of the piquant bitter of the Mazzard class of cherries. First of July. 28. Waterloo. § Thomp. Lind. P. Mag. A capital variety, cross-bred by Mr. Knight, by fertilizing the Bigarreau with the pollen of the Mayduke. It retains, ir part, the habits of both parents, the flowers and the tender flesh resembling considerably those of the Mayduke, and the strong wood and leaves those of the Bigarreau. It was named from the circumstance of its having first shown fruit about the time of the Battle of Waterloo. The tree is rather irregular and spreading in its head, and is, with us, only a moderate bearer. Fruit large, obtuse heart-shaped. Skin dark purplish, becoming black at maturity. Stalk long and slender. Flesh purplish-red, juicy, tender when fully ripe, with a rich and sweet flavour. Beginning of July. A thrifty, spreading tree. 29. White Tartarian. Thomp. Eraser's White Tartarian, ) . Eraser's White Transparent, f ^f L^ Amber a petit fruit. ) ^ '^^P- The White Tartarian is a pretty cream coloured fruit of me- dium size and delicate flavour, ripening the last of June. The skin is somewhat pellucid, but not so much so as in the Trans- parent Gean. Fruit of medium size, obtuse heart-shaped. Skin pale yel- low or cream colour. Stalk of moderate length, slender. Flesh whitish yellow, half tender and of very sweet and excellent flavour. The tree is a moderate bearer. Class II. Bigarreau Cherries. (Fruit sweet, heart-shaped, with flesh more or less firm, and crisp or cracMmg; trees with tali and spreading heads, and large leaves.) 30. American Heart. American Heart. Thomp. This productive and good cherry, which we have cultivated for the last eighteen years, and widely disseminated under this name, came to us from Long Island, as a native, and is really BIGARREAT7 CHERRIES. iTd of the Bigarreau class. Its origin is uncertain, and there are other sorts often incorrectly called by this name. The fruit is remarkable for its pink colour, ana rather square form, often being near- ly as broad at the apex as ^t the base near the stalk. The tree is quite luxuriant, with wide-spreading branches, a ver)'- horizontal head, and large, rather waved leaves. Fruit pretty large, heart-shaped, often nearly four sided, and irregu- lar, in its outline — borne iu. clusters. Skin, at first, pale, but becoming covered with light red or pink, mix- ed with very little amber. Stalk rather long and slender, iiiserted in a small and . shallow cavity. , Flesh half tender and crackling, adhering to the skin, which is rather tough ; juice abundant, and, in dry seasons, sweet and excellent, but ratner want- ing in sweetness in cool or wet sea- sons. Ripens a week before the Fig. 70. American Heart, following — or early in June. Mr. Manning, who confounds this with the Early White Heart, had evidently never seen it correct. 31. BkJarreau. § Thomp. Lind. Graflfion. yellow Spanish, {of most American gardens.) Wliite Bigarreau, (of Manning and Kenrick.) Amber, or Imperial. Coxe. Turkey Bigarreau ? Bigarreau Koyal, ItJUian Heart, Bigarreau Gros ? West's White Heart, I ac. to Bigarreau Tardif, j Thomp, Groote Princess, Hollandische Grosse, Prinzessin Kirsche, Cerise Ambree. N. Duh This noble fruit is the Bigarreau par excellence, and is unquestionably one of tke largest, most beautiful and delicious of cherries. It was intro- duced into this country about the year 1800, by the late William Pig 71. Bigarreaiu 180 THE CHERRY. Prince, of Flushing, and has been very extensively disseminated under the names of Yellow Spanish, Graffion, and Bigarreau, The tree is short but thrifty in growth, making strong lateral shoots, and forming a large and handsome head with spreading branches — and it commences bearing abundantly and regularly even while young. Its very large size and beautiful appear- ance, together with the firmness of its flesh renders it a very valuable variety to cultivate for market. Fruit very large, and of a beautiful waxen appearance, regu- larly formed, obtuse heart-shaped, the base a good deal flatten- ed. Stalk stout, nearly two inches long, inserted in a wide hollow. Skin pale whitish yellow on the shaded side, bordered with minute carmine dots and deepening into bright red finely marbled on the sunny side. Flesh pale yellow, quite firm, juicy, with a rich, sweet, and delicious flavour if allowed fully to ripen. In perfection the last of June. This is often confounded with the following sort, from which it is easily known by its long and Iroad, leaves. It is most commonly known in the middle states as the Yellow Spanish, an incorrect name, which has been applied to two or three sorts, and the cherry so-called by the older pomologists does not now appear to be known. 32. Bigarreau, White. Prince's Pom. Man. fig. 72. White Bigarreau. Whits Ox Heart, {of ike middle states.) White Bigarreau. Thomp. ? Large White Bigarreau. Tradescant, ? /-. Ox Heart. I ^'"''- Harrison Heart ? Turkey Bigarreau ? Bigarreau blanc ? The White Bigarreau, which is more common in the neighbourhood of New- York and Philadelphia, than any other part of the country, is frequently con- founded with the foregoing, from which it is materially distinct. The first trees of this cherry were, we believe, intro- duced from France, by Chancellor Liv- ingston. It does not appear, at this time, to be known in England, though it is probably identical v/ith the Harrison Heart of Forsyth, and the Bigarreau of Hooker. It is inferior to the Bigar- reau or Graffion in hardiness, and in the circumstance that it is a vers' pool bearer while the tree is young, though it boars fine crops when BIGARREAU CHERRIES. 181 h has arrived at from twelve to fifteen years' growth. The fruit strongl)' resembles that of the Bigarreau, but is not so ohtuse heart-shaped, and is more irregular in its outline. But the trees may be readily distinguished even when very small, as the Bigarreau has broad flat foliage, while the White Bigarreau has narrow waved leaves. Growth upright. Fruit of the largest size, heart-shaped, with a rather irregular outline, and a pretty distinct suture line on one side. Skin yel- lowish white at first, but becoming quite overspread with mar< bling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe, half tender, and more lus- cious than the latter cherry. It is very liable to crack after rain. Middle and last of June. Mr. Kenrick, in his description of the White Bigarreau, has confused the characteristics of this and the former variety. On the whole, this variety is likely to be supplanted by the Bigarreau, which joins to most of its good qualities those of greater hardiness, vigour and productiveness. 33. Bigarreau Rouge. Thomp. This variety, which we have cultivated for several years, scarcely differs from the foregoing, except in the colour of the fruit, which is a little darker red. 34. Bigarreau, Holland. § Bigarreau d'Hollande. Noisette. Spotted Bigarreau. Armstrong's Bigarreau. The Holland Bigarreau is certain- ly one of the most beautiful of all cherries. The tree first imported into this country from France, is now growing at Dans Kamer, on the Hudson, the seat of the late Edward Armstrong, Esq. ; and it appears to us identical with the Bigarreau de HoUande, of which a coloured figure and description are given by Nois- ette, in the second edition of his Jar- din Fruitier. It is there stated to have been received from Holland in 1828.* Fig. 73. Holland Bigarreau, * Thz B. d'Hollande is made synonymous with the Bigarreau by Thompson iq the 3d edition of the London Horticultural Society's Catalogue, This is undoubfr edly an error. 16 182 IfiE CHERRY. A cherry so large, fine and beautiful, and so productive even when young, and which is of rapid and hardy growth, cannot fail soon to become a general favourite in our fruit gardens. It ripens about a week earlier than the Bigarreau, and the branch- es, which are spreading, or even drooping, are literally loaded with heavy bunches of fruit. Fruit very large, of a regular heart-shape, rather pointed. Skin white or very pale yellow in the shade, beautifully mottled and spotted on the sunny side, with bright carmine red. Stem rather slender, set in a deep hollow, and the fruit borne in thick clusters. Flesh firm, but not so much so as that of the Bigar- reau ; a little more juicy ; sweet and excellent, perhaps scarcely so high flavoured, but this depends somewhat on the dryness cf the season. Leaves very large and broad with rather light footstalks. Ripens 20th of June. 35. Bigarreau, Couleur de Chair. § Thomp. Flesh-coloured Bigarreau. Gros Bigarreau, Couleur de Chair, ^ ^r • ^ Gros Bigarreau Blanc. INo^ette. Bigarreau a Gros Fruit Blanc. Large Heart-shaped Bigarreau, of Manning. Bigarreau de Rocmont. Coeur de Pigeon. Belle de Rocmont ? The Flesh-coloured Bigarreau is a beautiful and excellent variety, much more tender in its flesh than most of its class, and which attains, under our warm skies, a higher flavour than it does in England. The leaves are not large, dark green, flat, with purplish footstalks. Tree moderately vigorous. Fruit very large, of a very oblong heart-shape, pointed at the end. Skin shining, of the palest yellow or flesh colour, with a bright red marbled cheek. Stalk moderately long and slender, set in a rather deep and nar- row hollow. Flesh half tender, or be- coming nearly tender when fully ripe, quite juicy and sweet, and in this climate high flavoured and luscious. Ripe the middle and last of June. On fruiting several of the synonymes above, ^ „, ^. , , , „• we find them identical with this va- Fig. 74. Flesh-coloured Big- . ^ i • u • ^ i £: ^ arrcfftt. ^i^ty, which IS truly first rate. BIGARRBAU CHERRIES. 18d 36. BiGARREAU, Napoleon. § Thomp. Bigarreau Lauermann, T Lauermann's Kirsche, { ac. to Lauermann's Grosse Kirscb Liauerraann's Herz Kirsche Lauermann's Grosse Kirsche, j Thomp. Ihe Napoleon Bigarreau is one of the finest of the firm fleshed cherries — large, well flavoured, handsome, and produc- tive. It was introduced into this country from Holland, by the late Andrew Parmentier, of Brooklyn. (The fruit cultivated and described by Mr. Manning and Kenrick under this name is, we think, not the true sort.) Fruit of the largest size, very regularly heart-shaped, a little inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and with a fine marbled dark crimson cheek. Flesh very firm, (almost too much so,) juicy, with an excellent flavour. Stalk very stout, short and set in a narrow cavity. Ripens a few days after the Bigarreau, about the first of July, and is a good and constant bearer. The fruit is not so obtuse as the Bigarreau, and is much more firm than the Holland, or the Flesh coloured varieties. 37. Bigarreau Gros Cceuret. Thomp. Poiteau. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Gros Cceuret. Bon. Jard. This, the true Large Heart-shaped Bigarreau, is a French variety only rarely seen in the fruit gardens of this country. Fruit large, roundish heart-shaped, with a suture line fre- quently raised, instead of being depressed. Skin at first yel- lowish red, marked with deeper red streaks, but becoming, when fully ripe, a dark shining red, almost black. Stalk inserted in a shallow hollow. Stone oval and rather large. Flesh firm, purplish, a little bitter at first, but of an excellent rich flavour when fully matured. Ripe from the 10th to the middle of July. 38. Bigarreau, Large Red. Gros Bigarreau Rouge. Poiteau. Bigarreau a Gros Fruit Rouge. Bon. Jard. Bigarreau a Gros Fruit Rouge. Thomp. ? Belle de Rocmont, (of some.) The Large Red Bigarreau is another handsome French va- riety, very rare in the United States, and which we hope to see more extensively known. Fruit very large, of an oblong heart-shape, rather irregular iii lis outline, a good deal swollen on one side, the shoulders 184 ^ CHERRIES. projecting and marked with a distinct suture line often on both sides. Stalk rather large, and planted in a very deep and large hollow. Skin shining, yellowish, dotted and streaked with red in the shade^ but dark red in the sun. Flesh yellowish, or stained with red next the stone, firm, and of a rich and very ex- cellent flavour. Matures early in July. Tree of very strong growth. 39. BiGAKREAU, China. Prince's Pom. Man. Chinese Heart. Thomp, ? A very striking and peculiar variety, having the skin beautifully mottled and of a shining waxen colour. It was raised by the late Wm. Prince, of Flushing, from the seed of the Bigar- reau, and is worthy of a place in the amateur's garden. Mr. Thompson incorrectly calls this, " Chi- nese Heart." It is a true Bigarreau, and we prefer to continue its proper name. The tree grows large, and the lateral branches are somewhat drooping, leaves broad, light green. Fruit of medium size, roundish or oval heart-shaped, with a distinct suture line. Skin shining, at first light amber colour, mottled with red spots, but becoming red, speck- led with numerous lighter spots when fully i ripe. Stalk long and slender, set in a shallow hollow. Flesh firm, or half tender when fully ripe, with a sweet, rich and peculiar flavour. This variety is the more valuable as it ripens p. ^^ p, . „. a few days later than the cherry season. ^^' arreau!^ *^' 40. Bigarreau Tardif de Hildesheim. Thomp. Sickler. Bigarreau marbre de Hildesheim. Diet B'Agn. Bigarreau Blanc Tardif de Hildesheim. Hildesheiraer ganz Spate Knorpel liorsche. Hildesheimer Spate Herz Kirsche. Spate Hildesheimer Marmor Kirsche. Hildesheim Bigarreau. Prince. ^ The Hildesheim Bigarreau is a rare German variety, which ripens here in August, and according to Thompson, is the latest sweet cherry known , a quality that renders it peculiarly valu- able. Fruit of medium, size, heart-shaped. Skin yellow, mottled and marbled with red. Flesli pale yellow, firm, with a sweet and agreeable ilavour. The tree is hardy, and will doubtless prove a valuable variety in this country. BIGARREAtr CHERRIES. 185 41. BiGARREAu, Black. Bigarreau Noir. The Black Bigarreau is a second rate sort, and an indifferent bearer. Fruit middle sized, heart-shaped, xooking much like a Black Heart. Skin at first dotted with red, but finally becom- ing quite black. Flesh firm and rather dry. First of July. Scarcely worth cultivation. 42. Black Bigarreau of Savoy. Ken. A very firm, large, black cherry, very recently imported from Savoy, by George Brown, Esq., of Beverly, near Boston. It has been rather more highly rated by the cultivators of Boston, than it deserves, as, though a handsome and rich fruit, it is rather too firm and dry in its flesh to rank as first rate. Its chief merit is that of hanging late upon the tree — till the middle of July. Fruit large, regularly heart-shaped, very slightly obtuse. Skin smooth and even on the surface, not very glossy, quite black at maturity. Stalk an inch and three fourths long, rather stout, set in a narrow even hollow. Flesh purple, quite firm and solid, with a rich but not abundant juice. Stone rather large. 43. Bigarreau, New Large Black. Ken. The new large black Bigarreau, a variety recently obtained from France, appears likely to prove one of the finest. The fruit is very large quite as handsome as that of the Black Tar- tarian, and ripens among the late varieties. Fruit very large, obtuse heart-shaped. Skin quite black and glossy at maturity. Flesh purple, pretty firm, but with a very rich and luscious flavour, more juicy than the other BlaciC Bigarreaus. The tree is very thrifty in its growth, with large broad leaves. [This proves to be only the Black Tartarian. 8th ed.] 44. Buttner's Yellow. Thomp. Biittner's Wachs-Knorpel Kirsche. Buttner's Gelbe-Knorpel Kirsche. Raised by BUttner, of Halle, in Germany, and one of the few cherries entirely yellow. We have just received this variety from abroad. It is said to be a good bearer, and will no doubt, be a very interesting addition to the dessert. Mr. Thompson describes it as follows : Fruit of medium size, roundish, a little compressed on itg sides. Skin pale yellow. Flesh firm, yellowish, sweet, and good. It npens at the usual cherry season. 16* 180 CHERRIES. 45. Downing's Red Cheek. A very handsome and excel- lent seedling cherry, just raised at this establishment, and which promises to be a charming addi- tion to the dessert. It somewhat resembles the Bigarreau, but is more tender and sweet, and rather more highly coloured. Fruit rather large, regularly obtuse heart-shaped, with a pretty distinct suture. Skin thin, (slightly pellucid when fully ripe,) white, with a rich dark crimson cheek (somewhat mot- tled,) covering more than half the fruit. Stalk an inch and a half long, set in an even hollow of moderate depth. Flesh yellow- ish, half tender, and of a very Fig. 76. Downing's Red Cheek. delicately sweet and luscious flavour. Leaves coarsely serra- ted, with dark footstalks. Ripens a few days before the Bigar- reau, or about the 14th of June. 46. Elton. § Thomp. Lind. P. Mag. The Elton, a seedling raised in 1806, by the late President of the London Hor- ticultural Society, is certainly one of the first of cherries in all respects. Its large size, early maturity, beautiful appear- ance, luscious flavour, and productiveness, render it universally esteemed. It is a cross-bred variety raised from the Bigar- reau or Graffion with the White Heart for its male parent. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red co- lour of the footstalks of the leaves. Fruit large, rather pointed, heart shaped. Skin thin, shining pale yellow on the shaded side, but with a cheek nex: the sun delicately mottled and streaked with bright red. Stalk long and slender. Flesh somewhat firm at first, but becom- ing nearly tender, juicy, with a very rich and luscious flavour, not surpassed by any large cherry known. Ripens about the middle of June, or directly after the May. duke. Fig. 77. Eitm. BIGARREATJ CHERRIES. 187 47. Florence. § Thomp. Lind. Knevett's Late Bigarreau. A most excellent cherry, originally brought froni Florence, in Italy, whiclj considerably resembles the Bigarreau, but ripens a little later, and has the additional good quality of hanging a long time on the tree. Fruit large, heart-shaped, and regularly formed. Skin amber yellow, delicately marbled with red, with a bright red cheek, and when fully exposed, the whole fruit becomes of a fine lively red. Stalk over two inches long, slender, set 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. 48. Gridley. Man. Ken. Apple Cherry. Maccarty. A native of Roxbury, Mass., which sprung up on the farm of Mr. Samuel Gridley, of that town. An excessive bearer, and from its firmness, bears carriage well, and is a good sort to cul- tivate for market. Fruit of medium size, about that of the Black Heart, round- ish. Stalk rather short, and inserted in a shallow cavity. Skin black. Flesh quite firm, purplish, moderately juicy and of quite a rich flavour. Stone small. Ripens after the Black Heart, about the 4th ol July. 49. LaOy Southampton's Yellow. Thomp. Lady Southampton's Duke, ^ Golden Drop, ( ac. to Yellow or Golden, ( Thomp. Spanish Yellow. J A yellow cherry, very rare yet in our collections and scarce- ly meriting general cultivation, being more admired for its co- lour. The best flavoured yellow cherry is Biittner's Yellow. Fruit of medium size, heart-shaped. Skin yellow. Flesh firm; not very juicy. Ripens about the middle of July. 50. Madison Bigarreau. Man. The Madison Bigarreau was recently raised, and named, by Mr. Manning, from the common Bigarreau. It is a pretty fruit, and of good flavour, but only of medium size, and not, there- fore, equal to many of this class. 188 THE CHERRY. Fruit of medium size, half as large as the Bigarreau, very regularly heart-shaped. Skia much dotted and marbled with rich red on an amber yellow ground. Stalk rather short ana slender. Flesh yellowish, half tender, with a sweet and plea- sant flavour. Ripe middle to the last of June. Young trees thrifty, with spreading, rather drooping branches — slender at the ends, and light gray bark. A good bearer. 51. Manning's Late Black. Man. Manning's Late Black Heart. A seedling, raised by Mr. Manning, of Salem, its parent the Black Heart. Fruit large, roundish. Skin deep purple, or nearly black when fully ripe. Flesh purplish, pretty firm, mo- derately juicy and sweet. Ripens about the second week in July. 52. Remington. Remington White Heart. Remington Heart. Pnnce. A small, firm fleshed, yellow cherry, a native of Rhode Island, which ripens very late, but is of too indifierent flavour to be worthy of cultivation. Fruit small, heart-shaped. Skin yellow, rarely with a faint tinge of red on one side. Flesh yellowish, dry, and somew.iat bitter. Middle and last of August. 53. Teadescant's Black Heart. § Thomp. Elkhorn, ) Prince. Eikhorn of Maryland. > Large Black Bigarreau. Man. Tradescant's, ") Bigarreau Gros Noir, I . Guigne Noire Tardive, S- rp,'„ Grosse Schwarze Knoorpel, ^^omp- Kirsche mit Saftigem f leisch, J A very remarkable, and a very good fruit. It is remarkable for the exceed- ingly solid " liver like" consistence of its flesh, and the irregular surface of its skin. Its good qualities are, handsome appear- ance, late ripening, rich flavour, and mode- rate and uniform productiveness. When the trees are young and thrifty, the fruit is often of the largest size, fully as large as that of the Black Tartarian, It is an Eu- ropean variety, but a tree growing about 40 ^. „ ^ ■ ■ ^i. J f • • Fig. 78. Trad€ScajU*i years since m the garden of an mn m ^ ^Uick Hearu DUKE CHERRIES. 189 Maryland, attracted the notice of the late Wm. Prince, who propagated it under the name of Elkhorn, by which it was there known. The leaves are broad, the bark of a peculiarly gray colour, and the growth quite vigorous. Fruit large, heart-shaped, with a very irregular or uneven surface. Skin deep black, glossy, (before fully ripe, deep pur- ple, mottled with black.) Stalk rather short, set in a pretty deep hollow. Flesh very solid and firm, dark purple, mode- rately juicy, with an excellent flavour. Ripe first and second week in July. 54. Tobacco Leaved. Thomp. Lind. Four to the Pound. Cerisier de 4 a livre. Bigarreautier a Feuilles de Tabac. Bigarreautier a Grandes Fenilles. Guignier a Feuilles de Tabac. Vier auf ein Pfuiid. The tobacco leaved cherry is an example of one of the impo- sitions sometimes practised upon the public by dishonest nurse- rymen. It has been extensively sold, both in Europe and this country, under the high sounding title of " Four (cherries) to the Pound," while in fact it only bears a very small hard flesh- ed yellowish cherry tinged with a little red, with a long stalk, and a large stone, and of inferior flavour. The leaves are very large and coarse. Class III. Duke Cherries. Fruit roundish, sub-acid at first, becoming nearly sweet ; skin thin ; flesh very iuicy and melting. Trees of upright or horizontal growth, with flat, dark co- loured leaves.) 55. Arch Duke. Thomp. Lind. Fors. Griotte de Portugal. O. Duh. Nois. Portugal Duke, Late Arch Duke. Late Dulve, (o/" some.) This is a variety of the Mayduke, with considerably larger fruit ; ripening a fortnight later, but we think inferior to it in flavour. It is very scarce in this country, and even abroad more than half the cherries sold under this name are either the Mayduke or the Late Duke. The trees of the true sort arc good bearers, rather more vigorous than those of the Mayduke, with longer diverging branches, which become slightly pendu. lous in bearing specimens. 190 THE CHERRY. Fruit large, about a fourth larger than that of the Mayduke, nearly round or a little flattened. Skin, at first, red, but becom- ing a very dark red, almost black. Stalk an inch and a half long, rather stout at its point of insertion in the fruit. Flesh dark red, melting, juicy, slightly bitter until fully ripe, when it is of an excellent, rich, sub-acid flavour. Ripe about the first of July. 56. Belle de Choisy. § Thomp. Nois. P. Mag. Ambree de Chcrisey, Ambree a Gros Fruit, Cerise Doucette, Cerise de la Palembre, Cerise a Noyau Tendre, Schone von Choisy. of French gardens. In our estimation, there is no cherry for the dessert, more delicate or delici- ous than the Belle de Choisy. It comes from the village of Choisy near Paris, where it was raised in 1760. The habit of the tree is nearly that of the Mayduke, the leaves dark, and the head upright. But the fruit is rounder, of a beautiful cornelian colour, and the flavour xs very sweet and delici- ous. It thrives well, appears very Fig. 79. Belh de Choisy. hardy, is a regular, moderate bearer, and deserves a widely extended planting in this country. Fruit round or slightly depressed. Skin very thin and trans- lucent, showing a net-like texture of flesh beneath ; in colour, pale amber in the shade, but in the sun finely mottled with yel- lowish-red — the fruit fully exposed becoming a bright cornelian red. Flesh amber coloured, very tender and melting, of a deli- cate, sweet flavour. Stalk rather short, swollen at the upper end. Middle of June, or directly after the Mayduke. 57. Jeffrey's Duke. Thomp. Jeffrey's Royal. Lind. Jeffrey's Royal Caroon. Royale, Cherry Duke, O. Duh. Royale Ordinaire. Foiieau. Jeffrey's Duke, or the Cerise Royale of the French gardens, is a fine sort considerably resembling the Mayduke, and is yet very rare in this country. It is much rounder than the May- duke, and seldom or ever becomes of that dark hue which the latter fruit always assumes when fully ripoj^ DUKE CHERHIES. 191 Fruit of medium size, round, or a little flattened at the apex and base. Skin of a fine lively red. Stalk moderately long. Flesh yellowish amber, scarcely red. Juice abundant, and of a rich flavour. The trees are of a distinct habit of growth, be- ing very compact, and growing quite slowly. The buds are very closely set, and the fruit is borne in thick clusters. Mid- dle and last of June. 58. Late Duke. § Thomp. Lind. P. Mag. Anglaise Tardive. A very large and fine Duke cnerry, ripening a month later than the Mayduke, and therefore a very valuable sort for the dessert or for cooking. The tree is of vigo- rous growth, but when of bearing size, the whole branches spread almost horizontally. Leaves larger than those of the Mayduke. Fruit large, flattened or obtuse heart- shaped, much more depressed in its figure than the Mayduke. Colour, when fully IL-.^ 1*1?®? I'ich dark red ; (but at first white, mottled with bright red.) Stalk rather slender, inserted in a shallow hollow. Flesh yellowish, tender, juicy, with a sprightly sub-acid flavour, not quite so sweet and rich as the Mayduke. Ripens gradually, and hangs on the tree from the Fig. 80.~iate Dw^e. middle of July till the 10th of August. The branches of this tree are slender in their growth, and the whole habit of the tree seems to incline more to the Morella than the Duke class. 59. Mayduke. § Mill. Thomp. Lind. Ro3/aIe Hative, Cherry Duke, {of some,) Cerise Guigne, Coularde, De Hollande, D'Espagne, Griotte Grosse Noire, Griotie D'Espagne, {of sc Griotte Precoce, {ofsonu Early Duke, Large Mayduke, Morris Duke, of various Morris' Early Duke, French Benham's Fine Early Duke, gardens. Thompson's Duke, Portugal Duke, Buchanan's Early Duke, Millett's Late Heart Duke. ofvanom English gardens. ac. to Thmp. 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 amongr all the new varieties none has been found 192 THE CHERRY. to supplant the Mayduke. Before it is fit for table use, it is admjrably adapted for cooking ; and ^v'hen fully ripe, it is, perhaps, the richest of the sub-acid cher- ries. In the gardens here, we have no- ticed a peculiar habit of this tree of pro- ducing very frequently some branches which ripen much later than the others, thus protracting for a long time the pe- riod in which its fruit is in use. The Mayduke is remarkable for its upright, or, as it is called, fastigiate head, especi- ally while the tree is young, in distinc- tion to other sorts, which produce many lateral branches. Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first of a lively red, but when fully ripe of a rich dark red. Flesh reddish, tender and melting, very juicy, and, at maturity, Fig. 81. Mayduke. 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 corruption of Medoc, the province in France, where this variety (the type of all the class now called Dukes) is believed to have originated. Holman's Duke, appears to be only an accidental variety of the Mayduke, ripening from a week to two weeks leLter. The Late Mayduke, of some gardens, is of similar character, and was obtained by grafting from the late ripening branches of the common Mayduke 60. Royal Duke.. Thomp. Royale Anglaise Tardive. Fruit large, roundish, and distinctly oblate or flattened. Skin dark red. Flesh reddish, tender, juicy and rich. A good bear- er. Ripens in the last of June. The true Royal Duke is very rare in this country. The fruit is a good deal larger than the May Duke, and more flat- tened at the top and bottom. It is readily known from the Late Duke and Archduke, by its upright growth, which is similai to that of the Mayduke. MORELLO CHERRIES. 198 61. Sweet Montmorency. § Man. Allen's Sweet Montmorency. This cherry, a seedling raised by J. F. Allen, Esq., of Salem, Mass., does not properly be- long here, as, though in external appearance it resembles a Montmorency, it isof very sweet and delicate flavour, and the whole growth and habit of the tree is rather that of a Heart cherry than a Duke, or Morello. It is no doubt an accidental hybrid between these two classes. It is a good bearer, ripens long after sweet cherries are gone, and is a valuable acquisi- tion to all collections of this fruit. Fruit of medium size, round, slightly flat- tened at the base, with a distinctly depressed point at the apex. Skin pale amber in the shade, light red, slightly mottled, in the sun. 'Stalk an inch and three fourths long, rather slender, inserted in a small, shallow, even hol- \^ ^ low. Flesh yellowish, tender, sweet and ex- fls Qo e *iiiT 4 cellent. Ripens here the last week in July; fig. 82. Sweet Mont- .-r,. i- *i, i ..^'a j. "^ ' morency. iJ^ Boston durmg the early part oi August. Class IV. Morello. or Acid Cherries. {Fruit round, or flattened, acid, skin thin, flesh juicy and melting. Trees of low and spreading growth, with slender branches, which are often drooping and wiry, and small dark green foliage.) 62. Belle Magnifiqxje. Man. Belle et Magnifique. Ken. A sort recently imported into the neighbourhood of Boston, from France, and first introduced to notice here by Gen. Dear- born. The tree is of stronger growth than most of its class, and bears moderate crops. Fruit large, round. Skin light red, mottled with darker spots. Stalk pretty long and inserted in a hollow of moderate depth. Flesh juicy, but quite acid. Good for preserving. Ripens about the middle or last of July. 63. Buttner's October Morello. Thomp. Biittner's October Zucker Weichsel. A new, Dutch, acid cherry, said to be the latest variety known 17 ld4 THE CKERRT. in Europe, and chiefly valued for ripening long after all others have disappeared. We have received trees, but they have roi yet home fruit. It is described as a dark red fruit of medium size, round, flesh juicy and tender, and quite acid, being only fit for culinary uses. Ripens in September and hangs on the tree till October. 64. Carnation. § Thomp. Lind. {of French, Wax Cherry. Crown. Cerise Nouvelle d'Angleterre, Cerise de Portugal, Grosse Cerise Rou^e Pale, ^ ^ ^^ Griottier Ronge Pale, Thomv Griotte de ViHennes. J ^' A very handsome, light red, large cherry, highly esteemed here for brandying and pre- serving. Fruit large, round. Skin at first yellowish white, mottled with red, but becoming a lively red slightly marbled. Stalk about an inch and a half long, stout. Flesh tender, a little more firm than most of this division, but juicy, and when fully ripe, of a sprightly and good sub-acid flavour. The foliage is pretty large, and the wood strong, but the tree has a spreading, rather low habit. It is a moderate but regular bearer, and the fruit hangs ai long while on the branches, without decaying.] Ripe the middle and last of July. Prince's DtjkE is a Fig. 837 Carnation. very large variety of this cherry, raised from a seed of it, by Mr. Prince, of Long Island. Its shy habit of bearing renders it of little value. 65. Cluster. Thomp. Cerise h. Bouquet. Poiteau. Duh. Cerisier a Trochet, ") Chevreuse, Commune a Trochet, Tres Fertile, Griottier a Bouquet. J Bouquet Amarelle, T Trauben Amarelle, 1 ^^ ^ Busch Weichsel, }• q^.^^^ Flandrische Weichsel, | BUschel Kirsche. J A very curious fruit, growing closely Fis. 84. auster. clustered around a common stalk. Eaco of French ' gardens. MORELLO CHERRIES, 195 flower varies from the normal state, by having several pistils or styles, several of which, frequently five or six, become perfect fruits forming a bouquet or cluster. The fruit is too acid to be of any value except for preserving. Fruit of small size, borne in clusters of from two to six ; round, of a lively red. Ripens the last of June. The tree ia small "in all its parts. 66, Early May. Thomp. Lind. May Cherry. Lang. Small May. Cerisier Nain a Fruit Roud. Precoce. O. Dvh. Griottier Nain Precoce. Hative. Precoce. Nain Precoce. Petite Cerise Rouge Precoce. Konigliche Amarelle. Friihe KZleuie Runde. Zwerg Weichsel. One of the smallest, as well as the earliest of cherries. The tree very small and dwarfish, scarcely growing more than eight feet high. It is not worth cultivation now that we have the Early Purple Guigne, Baumann's May, and the like. Fruit small, round, slightly flattened. Stalk an inch long, rather slender, pretty deeply set. Skin pale red, or, at matu- rity, a rather lively light red. Flesh soft, juicy, and quit-^ acid 67. FlemIwSH. Thomp. Montmorency, {of Lindley.) Kentish, {of some.) Cerise a Courte Quene. Poit Montmorency a Gros Fruit, ) Gros Gobet, [ O. Ihih. Gk)bet a Courte Queue. ) A Courte Queue de Provence. English Weichsel. ? Weichsel mit gauzkurzen stiel, ) of the Double Volgers. ' \ Dutch. This is a very odd looking fruit, being much flattened, and having a very short stalk. The only bearing tree we have seen, in this country, is one in the garden of Madame Parmentier, Brooklyn, N. Y. The Flemish is not a good bearer, and has not; therefore, ever become a popular fruit even in France or Flanders, Fig. S3. Fiej/ii^a 196 THE CHERRY. where it originated. It is well suited to the grounds of the curious amateur. Fruit rather large, very much flattened both at the top and base, and generally growing in pairs. Stalk stout, scarcely ever an inch long, deeply inserted in a hollow which has often a furrow or hollowed slope on one side. Skin shining, of a bright lively red. Flesh yellowish white, juicy, and sub-acid. Good for preserving — but, unless very ripe, scarcely rich enough for table use. Last of July. 68. Kentish. § Thomp Virginian May, ) of American Early Richmond, \ gardens. Kentish, or > ^ . , Flemish. \ ^'"^^ Common Red Sussex, Pie Cherry, Kentish Red. Montmorency, [of the English. O. Duh. Montmorency a longue queue, 1 of the Commune, J French. Muscat de Prague. J The true Kentish cherry, an old European sort, better known here as the Early Richmond is one of the most valuable of the acid cherries. It begins to colour about the 20th of May, and may then be used for tarts, while it will hang upon the tree, gradually growing larger, and losing its acidity, until the last of June, or, in dry seasons, even 'till July, when it becomes of a rich, sprightly, and excellent acid flavour. The tree grows about 18 feet high, with a roundish spreading head, is exceedingly productive, and is from its early maturity a very profitable market fruit, being largely planted for this purpose in New- Jersey. This kind is remarkable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The fruit is then exposed to the sun, and becomes one of the most excellent of all dried fruits. Fruit when it first reddens rather small, but, when fully ripe, of medium size, round, or a little flattened ; borne in pairs, (our Jig. should be one half larger.) Skin of a fine bright red, growing some- what dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at maturity, of a sprightly rather rich acid flavour. We follow Thompson in making the true Montmorency of (he French synonymous with this. But we confess that we are Fig. 86. Kentish. MOBELLO CHERRIES. 197 inclined to believe that it may prove distinct. The true MonU morency, which is now very scarce in France, (and is rather a shy bearer,) is carefully described and figured by Poiteau and others, as a larger growing tree, producing much richer fruit, with a longer and thicker stalk, and quite as sweet and high flavoured as that of the finest Duke cherry. 69. Late Kentish. Common Red. *] Com^on'sour Cherry. 1"^'^'' Kentish Red. ^ f ^°'^^*- Kentish. J This cherry, a variety of the Kentish, is better known among us than any other acid cherry, and is especially abundant on the Hudson, and in the neighbourhood of New-York, where it is most extensively disseminated along the fences and road sides, propagating itself readily by seeds and suckers. It does not seem to be exactly identical with any one of this class known abroad, and is perhaps a seedling sort belonging to America. It is emphatically the Pie Cherry of this country, being more generally grown than any other sort, the poorest and most neg- lected garden affording so hardy a fruit in abundance. It is quite acid even when fully ripe, and the stone does not adhere to the stalk, like that of the foregoing. It ripens two or three weeks after the cherry season, or about the middle or last of July. It is two weeks later than the preceding sort, and is much more acid. Fruit of medium size, round, slightly flattened. Stalk an inch, to one and a half long, strong, and straight. Skin deep lively red, when fully ripe. Flesh very tender and abounding with a highly acid juice. 70. MoRELLO. Thomp. Lind. Lang> English Morello. Large Morello. Dutch Morello. Late Morello. Ronald's Large Morello. Milan. Lang. Cerise du Nord. Nois. Griotte Ordinaire du Nord- September Weichsel Grosse. The Morello is a fine fruit. Its name is said to be derived from the dark purple colour of its juice, which resemble© that of the Morus or Mulberry.* When grown in a shaded situation * Or, as others say, from the French morelle, (a negress,) from the dark and Bhiningskin. 17* 198 THE CHERRY. the fruit will hang on the tree, here, til. August, and in England. where it Is trained on north walls especially to retard its season, it frequently hangs till near frost, when it becomes a rich and agreeable table fruit. This sort, the Large or true Morello, is yet very scarce in this country, but we hope wi'l not long continue so, as it is highly valu- ah. e for all kinds of preserves, and is an agree- able addition to a dessert. Fruit of pretty large size, round — or slightly obtuse heart-shaped. Skin dark red, becoming nearly black when fully ripe. Flesh dark pur- plish red, tender, juicy, and of a pleasant sub- acid flavour when quite mature. Ripe 20th of July. The Common Morello of this country, large- ly cultivated in some districts, is a smaller va- riety of the foregoing, its fruit being about two thirds the size, and a little darker in colour. It is of equally fine flavour, and is highly es- teemed for drying, for preserving in sugar or brandy, or for bottling ; keeping, in the latter Fig- 86. Morello. mode, like green gooseberries without sugar or brandy, for seve- ral months. The branches are smaller and more slender than those of the true Morello, and unfortunately are more liable to the attacks of the weevil, which causes the knots on the Plum, than those of any other cherry ; for which cutting off and burn- ing, early in the spring, is the only remedy. W 71. Plumstone Morello. § Thomp. Prince. This is undoubtedly one of the best of the acid cherries. Its late maturity, handsome appearance, and good flavour, as well as its thrifty' and productive habit, render it highly esteemed wherever it is known. It is, per- haps, the largest of this division of cherries, and it receives its name from the rather long- er and more pointed stone, than is commonly seen in acid cherries. Fruit large, roundish, inclining to a heart- shape. Skin deep red. Stalk an inch and a half long, rather slender and straight, set in a hollow of moderate depth. Flesh reddish, tender, juicy, and when fully matured, of a Kg SWWone sprightly and agreeable acid flavour. Last of MoreUa. July. MORELLA CHERRIES. 199 72. Rumsey's Late Morello. § A new variety, of remarkable habit, of which the original- tree now ten or twelve years old, was raised by our friend, Dr. J. S. Rumsey, of Fishkill Landing, on the Hudson. It is just coming into bearing, and gives promise, from its extraordinary late- ness, large size, and handsome appeal ance, of becoming a very favourite acid cherry for preserving and cooking. The tree has the Morello habit, with, however, unusually light coloured wood and leaves. A few of the fruit commence ripening about the first of August, while many on the tree are yet small and green, and they con- tinue ripening gradually until the first frosts. Fruit frequently borne in pairs, large, roundish heart-shaped. Skin very smooth and polished ; before fully ripe, of a light yel- lowish red or cornelian colour — becoming at maturity, a rich lively red, with a distinct suture line on one side. Stalk long (for a Morello,) inserted in a narrow and rather deep hollow. Flesh very juicy and melting, with too much acid for the table. Stone long, resembling that of the Plumstone Morello. Rumsof's Laie Morula. Fig. 88 Ornamental Varieties, 73. Large Double Flowering. Double French Cherry. Merisier a Fleurs Doubles. Thomp. Duh. Prunus cerasus pleno. Cerasis sylvestris, flore pleno. Arb. Brit. The double blossomed cherry bears no fruit, but whoever ad- mires a beautiful flowering tree, cannot refuse a place in his garden to this one, so highly ornamental. Its blossoms, which appear at the usual season, are produced in the most showy profusion ; they are about an inch and a half in diameter, and resemble clusters of the most lovely, full double, white roses. The tree has the habit and foliage of the Mazzard Cherries, and soon forms a large and lofty head. 800 THE CHERRY. 74. Dwarf Double Flowering. Double Flowering Kentish. Small Double Flowering. * Cerisier a Fleurs Doubles. Thomp. N. Duh. This is a double flowering variety of the sour, or Kentis!-. 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 beautiful in the^r form. 75. Chinese Double Flowering. Yung To. Cerasus serrulata. r Arh. Bnt Serrulated leaved Cherry. ) This is a very rai'e variety, recently imported from China, with the leaves cut on the edges in that manner known as ser- rulate by botanists. Its flowers which are borne in fascicles are white, slightly tinged with pink, and nearly as double as those of the large double flowering. The tree considerably re- sembles the sour cherry tree, and appears rather dwarfish in its jjrowth. 76. Weeping, or Allsainij. Thomp. Ever flowering Cherry. ) Arh. Brit. C. vulgaris, semperplorens. ) Cerise de la Toussainte. N. Duh. Nois, Guignier a rameaux pendans,! Cerise Tardive, \ of the Cerisier Pleurant, J French. Cerise de St. Martin. J St. Martin's Amarelle, "1 Martin's Weichsel, 1 of the Monats Amareile, <: Dutch. Allerheiligen liirsche. J This charming little tree, vv^ith slender, weeping branches, clothed with small, almost myrtle-like foliage, is a very pleasing ornament, when introduced on a lawn. Its fruit is a small, deep red Morello, which is acid, and in moist seasons, is produced for a considerable period successively. When grafted, as it generally is, about the height of one's head, on a straight stem of the common Mazzard, it forms a beautiful parasol-like top, the ends of the branches weeping half way down to the ground THE CURRANT. 201 77. Virginian Wild Cherry. Wild Cherry, of the United States. Cerasus Virginiana. Arb. Brit. Dec. Cerasier de Virginie. French. Virginisch Kirsche. German. Our naive wild cherry is too well known to need minute de. scription. It forms a large and lofty forest tree, with glossy, dark green leaves, and bears currant-like bunches of small fruit, which are palatable, sweet, and slightly bitter when fully ripe, at midsummer. They are, however, most esteemed for preparing cherry bounce, a favourite liqueur in many parts of the country, made by putting the fruit along with sugar 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 th6 Choke Cherry, bears reddish coloured fruit, which is more astringent, and ripens a month earlier. Selection of cherries for a small garden. Early Purple Guigne, Baumann's Early, Knight's Early Black, Mayduke, Bigarreau, Tartarian, Downer's Late, Elton, Tradescant's Black, Belle de Choisy, Sweet Montmorency, Kentish, Morello. The hardiest cherries are the Kentish, (or Virginian May,) the Morello, and the Mayduke. These succeed w-ell 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, Downton, and Elton. CHAPTER XIIL THE CURRANT. Ribes rvbrum, Lin. Grossulacece, of botanists. fUrossHUar comrnun, of the French ; Die Jdliannisheere, German ; Aalbesseboom, Dutch ; Ribes rosso, Italian ; and GrosseUa, Spanish. The name currant is said to be derived from the resemblance in the fruit to the little Corinth grapes or raisins, which, under the nameof CMn'a7i^5, are soli in a dried state in such quantities *)y grocers ; the latter word leingonly a corruption of Corinth, 202 THE CURRANT. and, the fruit of this little grape, being familiarly Known as such long before the common currants were cultivated. The currant is a native of Britain, and the north of Europe, and is, therefore, an exceedingly hardy fruit bearing shrub, seldom growing more than three or four feet high. The fruit of the original wild species is small and very sour, but the large garden sorts produced by cultivation, and for which we are chiefly indebted to the Dutch gardeners, are large and of a more agreeable, sub-acid flavour. The Black Currant, {Ribes nigrum,) is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odour, disagreeable, at first, to many persons. Uses. The cooling acid flavour of the currant is relished by most people, in moderate quantities, and the larger varieties make also a pretty appearance on the table. Before fully ripe, currants are stewed for tarts, like green gooseberries, and are frequently employed along with cherries or other fruits in the same way; but the chief value of this fruit is for making currant jelly, an indispensable accompaniment to many dishes. Currant shrub, made from the fruit in the same manner as lemonade, is a popular summer drink in many parts of the country, and cor- responds to the well known Paris beverage, eau de^rosseilles. A sweet wine, of very pleasant taste, is made from their express- ed juice, which is very popular among farmers, but which we hope to see displaced by that afforded by the Isabella and Ca- tawba grapes, — which every one may make with less cost and trouble, and which is infinitely more wholesome, because it re- quires less additions, of any kind, to the pure juice. The fruit of the black currant is liked by some persons in tarts, but it is chiefly used for making a jam, or jelly, much valued as a domestic remedy for sore throats. The young leaves dried, very strongly resemble green tea in flavour, and have been used as a substitute for it. The season when currants are in perfection is midsummer, but it may be prolonged until October by covering the bushes with mats, or sheltering them otherwise from the sun. Propagation and culture. Nothing is easier of culture than the currant, as it grows and bears well in any tolerable garden soil. Never plant out a currant sucker. To propagate it, it is only necessary to plant, in the autumn, or early in the spring, slips or cuttings, a foot long, in the open garden, where they will root with the greatest facility. The currant should never be allowed to produce suckers, and, in order to ensure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cut- tings. When the plants are placed where they are finally to remain, they should always be kept in the form of trees — that i^ to say, with single stems, and heads branching out at from one RED AND WHITE CURRANTS. 209 foot, to three feet from the ground. The after treatment is of the simplest kind, thinning out the superfluous wood every winter, is all that is required here. Those who desire berries of an extra large size stop^ or pinch out, the ends of all the strong growing shoots, about the middle of June, when the fruit is two- thirds grown. This forces the plant to expend all its strength in enlarging and maturing the fruit. And, we may add to this, that it is better not to continue the cultivation of currant trees after they have borne more than six or eight years, as finer fruit will be obtained, with less trouble, from young plants, which are so easily raised. 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. /. Red and White Currants^ (R, rubrum.) 1. Red Dutch. § Thomp. Lind. Large Red Dutch. New Red Dutch. Morgan's Red. Red Grape. Large Bunched Red. Long Bunched Red. Grosillier Rouge a Gros-Fruit. Fruit twice the size of the com- mon currant, red, and a little less acid. Clusters two to three inches long. 2. White Dutch. § Thomp. Lind. New White Dutch. Reeve's Wliite. White Crystal. Morgan's White. White Leghorn. This is precisely simnar to the foregoing in size and habit, and the fruit is equally large and of a fine yellowish white colour with a very transparent skin. It is considerably less acid than the Red Currants, and is therefore much preferied for the table. Fig. 9U WJttie Dutch. 804 THE CTTRRANT. 3. Champagne. § Tlomp. Lind. Pleasant's Eve. Grosellier a Fruit Cotileur de Chair. A large and handsome currant, of a pale pink, or flesh co« lour, exactly intermediate, in this respect, between the red and white Dutch. It is quite an acid sort, but is admired by many for its pretty appearance. 4. Knight's Large Red. Thomp. ' This seedling of Mr. Knight's is one of the largest of cur rants, being a third larger than the Red Dutch. 5. Knight's Early Red. Thomp. The merit of this variety is its ripening ten days earlier than other sorts. 6. Knight's Sweet Red. § Thomp. This is not a sweet currant, in a literal sense, but it is con- siderably less acid than the White Dutch, and much less so than all other varieties. 7. Striped Fruited. Thomp. Grosse Weiss und Rothgestreifte Johannisberre. A very pretty new currant from Germany, the fruit of which is distinctly striped with white and red. It is yet very rare. 3. May's Victoria. § A new variety recently received from England. It is said to bear very large bright red fruit, in bunches 5 or 6 inches in length. The fruit is bright red and hangs on the tree a month longer than any other sort. 11. Black Currants, {R. nigrum.) 9. Common Black. Thomp. Black English. Cassis, {of^e French.) The cjommon Black English Currant is well known. The BLACK CURRANTS. 205 berries are quite black, less than half an inch in diameter, and borne in clusters of four or five berries. It is much inferior to the following. 10. Black Naples. § 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 numerous. Ornamental Varieties. There are several very ornamental species of currant, among which we may here allude to the Missouri Currant {Ribes Aureum,) brought by Lewis and Clark from the Rocky Mountains, which is now very common in our gardens, and generally admired for its very fragrant yellow blossoms. Its oval blue berries, which are produced in great abundance, are relished by some persons. But there is a Large Fruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and of more agreeable flavour. The Red Flowering Currant (R. sanguineum,) is a very beautiful shrub from the western coast of America, with foliage somewhat like that of the common black, but which bears very charming clusters of large light crimson blossoms, in April. It is not quite hardy enough to stand the winters to the north of this. There are several varieties with white and pale pink flowers. CHAPTER XIV. THE CRANBERRY. Oxycoccus, Axb. Brit. Ericacece, of botanists. Airdle, of the Frenca ; Die Moosebeere, German ; Veen lessen, Dutch ; Ossicocci , Italian. The 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. palustrU,) being 18 206 THE CRANBiiRRY. much smaller in its growth, and producing fruit inferior in size and quality. The value of the common cranberry for tarts, preserves and other culinary uses, is well known, and in portions of the coun- try where it does not naturally grow, or is not abundantly pro- duced, it is quite worth while to attempt its culture. Although naturally, it grows mostly in mossy, wet land, yet it may be easily cultivated in beds of peat soil, made in any rather moist situation, and if a third of old thoroughly decayed manure is added to the peat, the berries will be much larger, and of more agreeable flavour than the wild ones. A square of the size of twenty feet, planted in this way, will yield three or four bushels annually — 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 ac- count, by planting them with this fruit. The average product is from eighty to 100 bushels of cranberries, worth at least one dollar a bushel, and the care they require after the land is once prepared and planted is scarcely any at all, except in gathering. Some of the farms in Massachusetts, yield large crops, partly from natural growth, and partly from cultivated plantations. The " New-England Farmer" states that Mr. Hayden, of Lincoln, Mass., gathered 400 bushels from his farm in 1830. The cran- berry grows wild in the greatest abundance, on the sandy low- necks near Barnstable, and an annual cranberry festival is made of the gathering of the fruit, which is done by the mass of the population, who turn out on the day appointed by the au- thorities, and make a general gathering with their cranberry rakes, a certain portion of the crop belonging, and being deli- vered, to the town. Capt. Hall, one of the most successful cranberry cultivators of that neighbourhood, thus turns his sandy bogs and rush- covered land to productive beds of cranberry. After draining the land well, and removing all brush, he ploughs the soil where it is possible to do so ; but he usually finds it sufficient to cover the surface with a heavy top-dressing of beach sand, digging holes four feet apart into which he plants sods, or square bunches, of the cranberry roots. These soon spread on every side, overpowering the rushes, and forming a thick coating to the surface. A laborer will gather about thirty bushels of thf fruit in a day, with a cranberry rake. Cranberry culture would be a profitable business in this neighbourhood, where this fruit is scarce, and, of late years, sells for two or three dollars a bushel. THE FIG. 207 CHAPTER XV. THE FIG. Flctis Carica, L. Arb, Brit. UriicacecB, of botanists, FSguier, of the French ; Feigenbaum, German ; Fico, Italian ; Higuera, Spanish This celebrated fruit tree, whose history is as ancient as that of the world, belongs properly to a warm climate, though it may be raised in the open air, in the middle states, with proper care. In its native countries, Asia and Africa, near the sea-coast it forms a low tree, twenty feet in height, with spreading branch- es, and large, deeply lobed, rough leaves. It is completely naturalized in the south of Europe, where its cultivation is one of the most important occupations of the fruit grower. The fruit of the Fig tree is remarkable for making its ap- pearance, growing, and ripening, without being preceded by any apparent blossom. The latter, however, is concealed in the interior of a fleshy receptacle which is called, and finally be- comes, the fruit. The flavour of the fig is exceedingly sweet and luscious, so much so as not to be agreeable to many per- sons, when tasted for the first time ; but, like most fruits of this kind, it becomes a great favourite with all after a short trial, and is really one of the most agreeable, wholesome, and nutri- tious kinds of food. It has always, indeed, been the favourite fruit of warm countries, and the ideal of earthly happiness and content, as typified in the Bible, consists in sitting under one's own fig tree. Its cultivation was carried to great perfection among the An- cient Romans, who had more than twenty varieties in their gardens. But the Athenians seem to have prided themselves most on their figs, and even made a law forbidding any to be exported from Attica. Smuggling, however, seems to have been carried on in those days, and a curious little piece of ety- mological history is connected with the fig. The informers against those who broke this law were called sukophantai, 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 abovt 1790, by Wm. Hamilton, Esq.* * Dr. Podock, the oriental traveller, first brought the fig to Oxford, and planted ft tree in 1648, in Oxford College Garden, of wliich tree the following anecdote ia told. Dr. Kennicott, the celebrated Hebrew scholar, and compiler of the Polyglot! Bible, was passionately fond of this fruit, and, seeing a very fine fig on this tree that he wished to preserve, wrote on a label " Dr. Kennicott's fig," which he tied to the fniit. An Oxonian wag, who had observed the transaction, watched the fruit daily, and, when ripe, gathered it, and exchanged the label for one tliU* worded^'' a fig fur Dr. Kennicott." — Mclnlosh. 203 THE FIG. Propagation. This tree is very readily increased Dy 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 la^••t year's shoots, with about half an inch of the old, or previous year's wood left at the base of each. Soil and cultuee. The best soil for the fig is one mode- rately deep, and neither too moist nor dry, as, in the formtr case, the plant is but too apt to run to coarse wood, and, in the latter, to drop its fruit before it is fully ripe. A mellow, calca- reous loam, is the best soil in this climate — and marl, or mild lime in compost, the most suitable manure. As in the middle states this tree is not hardy enough to be al- lowed to grow as a standard, it is the policy of the cultivator to keep it in a low and shrub-like form, near the ground, that it may be easily covered in winter. The great difficulty of this mode of training, with us, has been that the coarse and over- luxuriant growth of the branches, when kept down, is so great as to render the tree unfruitful, or to rob the fruii of ns due share of nourishment. Happily the system ot rooi-p^umng, recently found so beneficial with some other trees, is m mis cii- mate, most perfectly adapted to the fig. Short jointed wood, and only moderate vigour of growth, are well known accom- paniments of fruitfulness in this tree ; and there is no means by which firm, well ripened, short-jointed wood is so easily obtain- ed as by an annual pruning of the roots — 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, tied. 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 bv this tree ; the firsi which ripens here in midsummer, and is borne on the pre- BED OR BROWN FIGS. 209 vious season's shoots ; and the second which is yielded by the young shoots of this summer, and which rarely ripens well in the middle states. It 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. Ripening the fruit. In an unfavourable soil or climate, the ripening of the fig is undoubtedly rendered more certain and speedy by touching the eye of the fruit with a little oil. This is very commonly practised in many districts of France. "At Argenteuil," says Loudon, " the maturity of the latest figs is hastened by putting a single drop of oil into the eye of each fruit. This is done by a woman who has a phial of oil sus- pended from her waist, and a piece of hollow rye straw in her hand. This she dips into the oil, and afterwards into j;he eye of the fig." We have ourselves frequently tried the experiment of touch- ing the end of the fig with the finger dipped in oil, and have always found the fruits so treated to ripen much more certainly and speedily, and swell to a larger size than those left un- touched. There are forty-two varieties enumerated in the last edition of the London Horticultural Society's Catalogue. Few of these have, however, been introduced into this country, and a very few sorts will comprise all that is most desirable and excellent in this fruit. The following selection includes those most suit- able for our soil and climate. Fruit nearly all ripen in August. Class I. Red, Brown, or Purple. 1. Brunswick. Thomp. Lind. P. Mag. Madonna. Hanover. Brown Hamburgh. Black Naples. Clementine. Bayswater Red. ac. to ' Thomp. One of the largest and finest purple figs, well adapted lo hardy culture. Fruit of the largest size, pyriform in shape, with an oblique apex. Eye considerably sunk. Stalk short, and thick, of a fine violet brown in the sun, dotted with small pale brown specks, and, on the shaded side, pale greenish yel- low. Flesh reddish brown, slightly pink near the centre, and 18* 210 THE FIG. somewhat transparent. Flavour rich and excellent. The only fault of this variety for open air culture is, that it is rather too strong in its growth, not being so easily protected in winter as more dwarfish sorts. 2. Brown Turkey. § Thomp. Brown Italian. Forsytfi. Large Blue, of Ltnd. Italian. Brown Naples. Murrey. Lind. Lee's rerpetual. This is undoubtedly one of the very best for this country, and for open air culture, as it is perhaps the very hardiest, and one of the most regular and abundant bearers. Fruit large, oblong, or pyriform. Skin dark brown, covered with a thick blue bloom. Flesh red, and of very delicious flavour. 3. Black Ischia. 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. 4. Brown Ischia. § Thomp. Chestnut. Lind. Mill. Chestnut-coloured Ischia. A good variety, with, however, a rather thin skin, rendering it liable to crack or burst open when fully ripe. It is hardy, of good habit, and a very excellent bearer. Fruit of medium size, roundish-obovate. Skin light or chest- nut-brown ; pulp purple, very sweet and excellent. 5. Black Genoa. Lind. The fruit of this fig is long-obovate, that portion next the stalk being very slender. Skin dark purple, becoming nearly black, and covered with a purple bloom. Pulp bright red, fla. vour excellent. Habit of the tree moderately strong. WHITE FIGS. 2il 6. Malta. § Lind. Small Brown. A small, but very rich fig, which will often hang on the tree until it begins to shrivel, and becomes " a fine sweetmeat." Fruit much compressed at the apex, and very much narrowed in towards the stalk. Skin light brown. Pulp pale brown, and of a sweet, rich flavour. Ripens later than the foregoing, about the last of August. 7. Small Brown Ischia. § 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 fir§t of Sep- tember. Fruit small, pyriform, with a very short footstalk. Skin light brown. Pulp pale purple, of high flavour. Leaves more entire than those of the common fig. 8. VioLETTE. Lind. Duh. A very good sort from the neighbourhood of Paris, where it produces two crops annually. Fruit small, roundish-obovate, flattened at the apex. Skin dark violet. Pulp nearly white, or a little tinged with red on the inside, and of pleasant flavour. 9. ViOLETTE DE BORDEAUX. Thomp. ^ Bordeaux. Lind. Duh. A fig which is much cultivated in France, being quite pro- ductive, though of inferior flavour to many of the foregoing sorts. Fruit large, pyriform, about three inches long, and two in diameter. Skin deep violet when fully ripe, but at first of a brownish red. Pulp reddish purple, sweet and good. Class II. Fruit, White, Green, or Yellow. 10. Angelique. § Thomp. Lind. Duh. Concourelle Blanche Melitte. This little fig is a very abundant bearer, and a pretty hardy sort. Fruit small, obovate. Skin pale greenish yellow, dotted 212 THE FIO. with lighter coloured specks. Pulp white, but only tolerably sweet. It will usually bear two crops. 11. Large White Genoa. Thomp. Liiid. Fors. Fruit large, roundish-obovate. Skin thin, pale yellow. Pulj red, and well flavoured. 12. Marseilles. Thomp. Lind. White Marseilles. White Naples. Pocock. Ford's Seedling. White Standard. Figue Blanche. Duh. A very favourite sort for forcing and raising under glass, but which does not succeed so well as the Brown Turkey, and the Ischias, for open culture. Fruit small, roundish-obovate, slightly ribbed. Skin nearly white, with a little yellowish green remaining. Flesh white, rather dry, but sweet and rich. 13. Nerii. § Thomp. Lind. A fruit rather smaller and longer than the Marseilles, and which, from a mingling of slight acid, is one of the most exqui- site in its flavour. Fruit small, roundish-obovate. Skin pale greenish yellow. Pulp red. Flavour at once delicate and rich. This is a very favourite variety, according to Loudon, " the richest fig known in Britain." 14. Pregussata. § Thomp. *^ A sort lately introduced from the Ionian Isles into England. It is tolerably hardy, quite productive, and succeeds admirably under glass. Fruit of medium size, roundish, a good deal flat- tened. Skin purplish brown in the shade, dark brown in the sun. Pulp deep red, with a luscious, high flavour. Seeds un- usually small. Ripens gradually, in succession. 15. White Ischia. Thomp. Green Ischia. Lind. Fors. A very small fig, but one of the hardiest of the light coloured ones. Fruit about an inch in diameter, roundish-obovate. Skin pale yellowish green, very thin, and, when fully ripe, the darker coloured pulp appears through it. Pulp purplish, and high fla voured. A moderate grower, and good bearer. THB GOOSEBERRY. 218 CHAPTER XVI. THE GOOSEBERRY. ., Grossularia, Arb. Brit. GrossulacecB, of ootanists. ChrossciUer, of the French ; Stacheibeerstrauch, German ; Uva Spino, Italian ; Grossella, Spanish. The gooseberry of our gardens is a native of the north of Europe, our native species never having been improved by gar- den culture. This low prickly shrub, which, in its wild state bears small round or oval fruit, about half an inch in diameter, and weighing one fourth of an ounce, has been ,-o greatly im- proved by the system of successive reproduction from the seed, and high culture by British gardeners, that it now bears fruit nearly, or quite two inches in diameter, and v/eighing an ounce and a half. Lancashire, in England, is the meridian of the gooseberry, and to the Lancashire weavers, who seem to have taken it as a hobby, we are indebted for nearly all the surpri- singly large sorts of modern date. Their annual shows exhibit this fruit in its greatest perfection, and a Gooseberry Book is published at Manchester every year giving a list of all the prize sorts, etc. Indeed the climate of England seems, from its moist- ness and coolness, more perfectly fitted than any other to the growth of this fruit. On the continent it is considered of little account, and with us, south of Philadelphia, it succeeds but in- differently. In the northern, and especially in the eastern states, however, the gooseberry, on strong soils, where the best sorts are chosen, thrives admirably, and produces very fine crops. Uses. This fruit is in the first place a very important one in its green state, being in high estimation for pies, tarts, and puddings, coming into use earlier than any other. The earli- est use made of it appears to have been as a sauce with green goose, whence the name, goose-berry. In its ripe state, it is a very agreeable table fruit, and in this country, following the season of cherries, it is always most acceptable. Unripe gooseberries are boitled in water for winter use, (placing the bottles nearly filled, a few moments in boiling water, after- wards corking and sealing them, and burying them in a cool cellar, with the necks downward.) As a luxury for the poor, Mr. Lo'.idon considers this the most valuable &f 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. 214 THE GOOSEBERRY. 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- cumstances, the Lancashire growers can do so much better. In preparing cuttings select the strongest and straightest young shoots of the current year, at the end of October (or very early in the ensuing spring ;) cut out all the buds that you intend to go below the ground (to prevent future suckers,) and plant the cuttings in a deep rich soil, on the north side of a fence, or in some shaded border. The cuttings should be inserted six inch- es deep, and from three to six or eight inches should remain above ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, it should be examined in the spring, to render it firm again should the cut- ting have been raised by severe frost. After they have become well rooted — generally in a year's time — they may be trans- planted to the borders, where they are finally to remain. Cultivation. The gooseberry in our climate is very impa- tient of drought, and we have uniformly found that the best soil for it is a deep strong loam, or at least whatever may be the soil, and it will grow in a great variety, it should always be deep — if not naturally so, it should be made deep by trenching and manuring. It is the most common error to plant this fruit shrub under the branches of other trees for the sake of their shade — as it always renders the fruit inferior in size and fla- vour, and more likely to become mouldy. On the contrary, we would always advise planting in an open border, as if the soil is sufficiently deep, the plants will not suffer from dryness, and should it unfortunately be of a dry nature, it may be ren- dered less injurious by covering the ground under the plants with straw or litter. In any case a rich soil is necessary, and as the gooseberry is fond of manure a pretty heavy top-dressing should be dug in every year, around bearing plants. For a later crop a few bushes may be set on the north side of a fence or wall. For the gooseberry, regular and pretty liberal pruning is ab- solutely necessary. Of course no suckers should be allowed /-o 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 th^ 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 safely be said that one half of the head, including old and young branches (more RBD GOOSEBERHIES. 215 Rspecially the former, as the best fruit is borne on the young wood,) should now be taken out, leaving a proper distribution of shoots throughout the bush, the head being sufficiently thinned to admit freely the light and air. An additional pruning is, in England, performed in June, which consists in stopping the growth of long shoots by pinching out the extremities, and thinning out superfluous branches ; but if the annual pruning is properly performed, this will not be found necessary, except to obtain fruit of extraordinary size. The crop should always be well thinned when the berries are about a quarter grown. The gooseberry is scarcely subject to any disease or insect in this country. The mildew, which at- tacks the half grown fruit, is the great pest of those who are un, acquainted with its culture. In order to prevent this, it is only necessary — 1st, to root up and destroy all inferior kinds subject to mildew ; 2d, to procure from any of the nurseries some of the best and hardiest Lancashire varieties ; 3d, to keep them well manured, and very thoroughly pruned every year. We do not think this fruit shrub can be said to bear well for more than a half dozen years successively. After that the fruit becomes inferior and requires more care in cultivation. A succession of young plants should, therefore, be kept up by striking some cuttings every season. Varieties. The number of these is almost endless, new ones being produced by the prize growers every year. The last edition of the London Horticultural -"Society's Catalogue enumerates 149 sorts considered worthy of notice, and Lindley's Guide to the Orchard, gives a list of more than seven hundred prize sorts. It is almost needless to say that many of these very closely resemble each other, and that a small number of them will comprise all the most valuable. The sorts bearing fruit of medium size are generally more highly flavoured than the very large ones. We have selected a sufficient number of the most valuable for all practical pur- poses. /. Red Gooseberries. 1. Boardbian's British Crown. Fruit very large, round- ish, hairy, handsome and good. Branches spreading. 2. Champagne. A fine old variety, of very rich flavour. Fruit small, roundish-oblong, surface hairy, pulp clear ; branch. es of very upright growth. 3. Capper's Top Sawyer. Fruit large, roundish, pale red, hairy; rather late, flavour very good. Branches drooping 4. Farrow's Roaring Lion. An immense berry, and hangg late. Fruit oblong, smooth ; flavour excellent ; branches drooping. -116 GOOSEBERRIES. 5. Hartshorn's Lancashire Lad. Fruit large, roundish dark red, hairy ; flavour very good ; branches erect. 6. Keen's Seedling. Fruit of medium size, oblong, hairy ^ flavour fini rate ; branches drooping. Early and productive. 7. Leigh's Rifleman. Fruit large, roundish, hairy ; fla. vour first rate ; branches erect. 8. Melling's Crown Bob. Fruit large, oblong, hairy ; fla- vour first rate ; branches spreading. 9. Miss Bold. Fruit of medium size, roundish, surface downy ; flavour excellent ; branches spreading. 10. Red Warrington. Fruit large, roundish-oblong, hairy; flavour first rate ; branches drooping. II. Yellow Gooseberries. 11. Buerdsill's Duckwing. Fruit large -and late, obovate, smooth ; flavour good ; branches erect. 12. Capper's Bunker Hill. Fruit large, roundish, smooth ; flavour good ; branches spreading. 13. Early Sulphur. Fruit middle size, and very early,, roundish, hairy ; flavour first rate ; branches erect. 14. Gorton's Viper. Fruit large, obovate, smooth ; fla- vour good ; branches drooping. 15. Hill's Golden Gourd. Fruit large, oblong, hairy; fla- vour good ; branches drooping. 16. Part's Golden Fleece. Fruit large, oval, hairy ; fla- vour first rate ; branches spreading. 17. Prophet's Rockwood. Fruit large and early, roundisli, hairy ; flavour good ; branches erect. 18. Yellow Champagne. Fruit small, roundish, hairy ; fla- vour first rate ; branches erect. 19. Yellow Ball. Fruit of middle size, roundish, smooth ; flavour first rate ; branches erect. III. Green Gooseberries. 20. Colliers' Jolly Angler. Fruit large and late, oblong, downy ; flavour first rate ; branches erect. 21. Berry's Greenwood. Fruit large, oblong, smooth; fla- vour good ; branches drooping. 22. Early Green Hairy, (or Green Gascoigne.) Fruit small and early, round, hairy ; flavour excellent ; branches spreading. 23. Edward's Jolly Tar. Fruit large, obovate, smooth ; flavour first rate : branches drooping. M. Glenton Green. Fruit of middle size, oblong> hairy; flavour excellent ; branches drooping. WHITE GOOSEBERRIES. 317 25. Green Walnut. Fruit middle sized, obovate, smooth ; flavour first rate ; branches spreading. 26. Hepburn Green Prolific. Fruit of middle size, round- ish, hairy ; flavour first rate ; branches erect. 27. Masse y's Heart of Oak. Fruit large, oblong, smooth ; flavour first rate ; branches drooping. 28. Parkinson's Laurel. Fruit large, obovate, downy ; fla- vour first rate ; branches erect. ^ 29. PiTMASTON Green Gage. Fruit small, and hangs long, obovate, smooth ; flavour rich and excellent ; branches erect. 30. Wainman's Green Ocean. Fruit very large, oblong, smooth J flavour tolerably good ; branches drooping. IV. White Gooseberries. 31. Cleworth's White Lion. Fruit large and hangs late, obovate, downy, flavour first rate ; branches drooping. 32. Crompton Sheba Queen. Fruit large, obovate, downy, flavour first rate ; branches erect. 33. Cook's White Eagle. Fruit large, obovate, smooth ; flavour first rate ; branches erect. 34. Capper's Bonny Lass. Fruit large, oblong, hairy ; fla- vour good ; branches spreading. 35. Hapley's Lady of the Manor. Fruit large, roundish- oblong, hairy ; flavour good ; branches erect. 36. Saunder's Cheshire Lass. Fruit large and very early, oblong, downy ; flavour excellent ; branches erect. 37. Woodward's Whitesbiith. Fruit large, roundish-ob- long, downy ; flavour first rate ; branches erect. 38. Wellington's Glory. Fruit large, rather oval ; very dowy ; skin quite thin ; flavour excellent ; branches erect. 39. White Honey. Fruit of middle size, roundish-oblong, smooth ; flavour excellent ; branches erect. 40. Taylor's Bright Venus. Fruit of middle size, hangs a long time, obovate, hairy ; flavour first rate ; branches erect. Selection of sorts for a very small garden. Red; Red War- rington, Keen's Seedling, Crown Bob. Yellow; Early Sul- phur, Yellow Ball. White ; Woodward's Whitesmith, Early White, Taylor's Bright Venus, White Honey. Green ; Pit* maston Green Gage, Green Walnut, Parkinson's Laurel. 19 318 THE 6SAFE. CHAPTER XVII. THE GRAPE. Viiis vinifera, L. Viiacece, of botanists. Vigne, of the French ; Weintravben, German ; Vigna, Italian ; Vid, oi Vina, Spanisk The history of the grape -is almost as old as that of man. Growing in its highest perfection in Syria and Persia, its lus- cious fruit and the unrivalled beverage which its fermented juice affords, recommended it to the especial care of the patriarchal tillers of the soil, and vineyards were extensively planted, long before orchards or collections of other fruit trees were at all common. The grapes of the old world are all varieties of the wine grape, {Vitis vinifera,) which, though so long and so universally cultivated and naturalized in all the middle and southern por- tions of Europe, is not a native of that continent, but came ori- ginally from Persia. From the latter country, as civilization ad- vanced westward, this plant accompanied it — first to Egypt, then to Greece and Sicily, and gradually to Italy, Spain, France and Britain, to which latter country the Romans carried it about two hundred years after Christ. To America the seeds and plants of the European varieties were brought by numerous emigrants and colonists within the first fifty years after its set- tlement. The wild grapes of our own country are quite distinct species from the wine grape of Europe — are usually stronger in their growth, with larger and more entire foliage, and, in their native state, with a peculiar foxy odour or flavour, and more or less hardness of pulp. These traits, however, disappear in process of cultivation, and we have reason to hope that we shall soon obtain, from the wild type, new varieties of high quality, and of Superiour hardiness and productiveness in this climate. The grape vine is in all cases a trailing or climbing deciduous ghrub, living to a great age,* and, in its native forests, clamber- ing over the tops of the tallest trees. In the deep rich alluvial soils of western America, it is often seen attaining a truly pro- digious size, and several have been measured on the banks of the Ohio, the stems of which, were three feet in circumference, and the branches two hundred feet long, enwreathing and fes- * Pliny gives an account of a vine six hundred years old, and there are said t» be vines in Burgundy more than four hundred yetus old. THB GRAPE. 219 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. Uses. The grape in its finest varieties, as the Hamburgh and the Muscat, is in flavour hardly surpassed by any other fruit in delicacy and richness, and few or none are more beau- tiful in the dessert. Dried, it forms the raisin of commerce, the most excellent of all dried fruits, every where esteemed, And wine, the fermented juice, has always been the first of all exhilarating liquors. Some idea of the past consumption of this product may be formed from the fact that more than 500,000,000 imperial gallons have been made in France, in a single year ; and as a data to judge of its value, we may add, that, while a great proportion of the vin ordinaire, or common wine, is sold at 10 or 12 cents a bottle ; on the other hand, particular old and rare vintages of Madeiras or Sherries will not unfrequently command twenty or thirty dollars a gallon. Soil. The universal experience in all countries has establish- ed the fact that a dry and warm soil is the very best for the vine. Where vineyards are cultivated, a limestone soil, or one composed of decaying calcareous rocks, is by far the best ; but where, as in mest gardens, the vine is raised solely for its fruit, the soil should be highly enriched. The foreign grape will scarcely thrive well here on a heavy soil, though our native va- rieties grow and bear well on. any strong land, but the essence of all that can be said in grape culture respecting soil is that it be dry and light, deep and rich. Frequent top-dressings of well rotted manure should be applied to vines in open borders, and this should every third or fourth year be alternated with a dressing of slacked lime. Propagation. The grape vine makes roots very freely, and is, therefore, easy of propagation. Branches of the previous or current year's wood bent down any time before midsummer, and covered with earth, as layers, root very freely, and make bearing plants in a coupir of years, or very frequently indeed bear the next season. But the finer varieties of the vine are almost universally pro- pagated by cuttings, as that is a very simple mode, and an abundance of the cuttings being afforded by the annual trim- ming of the vines. When cuttings are to be planted in the open border, a some- what moist and shaded place should be chosen for this purpose. The cuttings should then be made of the young wood of the previous years' growth, cut into lengths about a foot or eighteen inches long, and having three buds — one near the top, one at the bottom, and the third in the middle. Before planting the cutting pare off* its lower end smoothly, close below the buds, 820 - THE GRAPE. and, finally, plant it in mellow soil, in a slit made by the spade, pressing the earth firmly about it with the foot.* The rarer kinds of foreign grapes are usually grown by cut- tings of shorter length, consisting' only of two buds ; and the most successful mode is to plant each cutting in a small pot, and plunge the pots in a slight hotbed, or place the cuttings at once in the mould of the bed itself. In either case they will make strong plants in the same season. But the most approved way of raising vine plants in pots is that of propagation by eyes, which we have fully explained in the first part of this work. This, as it retains the least portion of the old wood, is manifestly the nearest approach to raising a plant from the seed, that most perfect of all modes with respect to the constitution of a plant. In the case of new or rare sorts it offers to us the means of multiplying them with the greatest possible rapidity. As the grape usually receives its annual pruning in autumn or winter, the cuttings may be reduced to nearly their proper length, and kept in earth, in the cellar, until the ensuing spring.^ The hardier sorts may be buried in the open ground. The foreign and the native grapes are very different in their habits, in this climate, and, therefore, must be treated differently. The native sorts, as the Isabella and Catawba, are cultivated with scarcely any further care than training up the branches to poles or a trellis, and are, on this account, highly valuable to the farmer, while the European varieties are of little value in this climate except with especial care, and are, therefore, confined to the garden. 1. Culture of the Foreign Grape. The climate of the temperate portion of this country, so fa- vourable to all other fruits, is unfortunately not so for the foreign grape. This results, perhaps, from its variahility, the great ob- stacle being the mildew, which, seizing upon the young fruit, prevents its further growth, caus<^<; a 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 ;f in the small yards or * In sandy or dry soils the cuttings may be left longer. t The vineries at the aeats of J. P, Gushing and Col. Perkins, near Boston, pro iuce annually many tons of these grapes, grown in the highest perfection. THE GRAPE. 221 gardens of our cities, owing to the more uniform state of the at- mosphere, the foreign grape thrives pretty well ; and, finally, in all gardens of the middle states, the hardier kinds may, undei certain modes of culture, be made to bear good fruit. Without entering into any inquiries respecting the partlculai 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 vino like all other trees is able to resist the attacks of disease or unfavourable climate just in proportion as it is kept in a young and highly vigorous state, it follows if we allow a plant to retain only young and vigorous wood, it must necessarily preserve much of the necessary vigour of constitution. And this is only to be done, so far as regards training, by what is called the re- newal system. The renewal system of training consists in annually providing a fresh supply of young branches from which the bearing shoots are produced, cutting out all the branches that have borne the previous year. Fig. i?i represents a bearing vine treated in tnis manner, as it would appear in the spring of the year, after having been pruned. In this figure, a, represents the two branches of last year's growth trained FigTiir^neioaf Tram- up for bearing the present year ; h, the i^g- 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 m the places of b, to bear the next year when a, are in like manner cut down. This renewal training will usually produce fair fruit, chiefly as it appears to us, because the ascent and circulation of l;;e sap being Maainly carried on through young wood, is vigorous, and the plant is healthful and able to resist the mildew, while, on the contrary, the circulation of the sap is more feeble and tardy, 19* 223 THE ttHAPE. through the more compact and rigid sap vessels of a vine full oi 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 /f and, 3d, that the leaves should never be pulled off to promote the ripening of the fruit. The ends of the bearing shoots may be stopped, (pinched off,) when the fruit is nearly half grown, and this is usually all the summer pruning, that under our bright sun the grape vine properly treated requires. Following out this hint, that here, the vine only bears well when it is young, or composed mainly of young wood, an intel- ligent cultivator near us secures every year abundant crops of the Chasselas, by a system of renewal by layers. Every year, from his bearing vines, he la^^s down two or more long and clean shoots of the previous year's growth. These root freely, are allowed to make another season's growth, and then are made to take the place of the old plants which are taken out ; and by this continual system of providing young plants by layers, he al- ways succeeds in obtaining from the same piece of ground fair and excellent grapes. Culture under glass without artificial heat. The great superiority of this fruit when raised under glass, renders a vine- ry an indispensable feature in every extensive garden. Even without fire-heat grapes may, under our bright sun, be grown admirably ; the sudden changes of the weather being guarded against, and the warmth and uniformity of the atmosphere sur- rounding the vines being secured. In the neighbourhood of Boston, cheap structures of this kind are now very common, and on the North River, even the Muscat of Alexandria and other sorts which are usually thought to require fire-heat, ripen regu- larly and well, with moderate attention. A vinery of this kind may be erected so as to cost very little, nearly after the following manner. Its length may be thirty feet ; its width sixteen feet ; height at the front, two feet : at the back twelve feet. This part of the structure may all be built of wood, taking,' for the frame, cedar or locust posts, setting them three and a half feet in the ground, the portion rising above the ground being squared to four or five inches. On these posts, (which are placed six feet apart,) nail, on both sides, matched and grooved planks, one and a quarter inches thick. The space between these planks not occupied Uv the ♦ See Iloare on the Grape Vine t And never on an arbour, except for the purposes of shade. THE GKAPE. 225 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 free of each other. The building will, of course, front the south, and the door may be at either end. The border for the grapes should be made partly on the in- side and partly on the outside of the front wall, so that the roots of the vines may extend through to the open border. A trellis of wire should be fixed to the rafters, about sixteen inches from the glass, on which the vines are to be trained. Early in the spring, the vines, which should be two year old roots, may be planted in the inside border, about a foot from the front wall — one vine below each rafter. Soil. The border should be thoroughly prepared and pulver- ized before planting the grapes. Two thirds of mellow sandy loam mixed with one third of a compost formed of well ferment- ed manure, bits of broken charcoal, and a little lime rubbish, forms an excellent soil for the grape in this climate. If the soil of the garden is old, or is not of a proper quality for the basis of the border, it is best to prepare some for this purpose by rotting and reducing beforehand, a quantity of loamy turf from the road sides for this purpose. The depth of* the border need not exceed two feet, but if the subsoil is not dry at all seasons, it should be well drained, and filled up half a foot below the border with small stones or brick bats. Pruning. Decidedly the best mode of pruning for a cold house, or vinery without fire-heat, is what is called the long or renewal mode, which we have already partially explained. Supposing the house to be planted with good young plants, something like the following mode of training and pruning may be adopted. The first season one shoot only is allowed to pro- ceed from each plant, and this, at the end of the first season, is cut down to the second or third eye or bud. The year follow- ing two leading shoots are encouraged, the strongest of which is headed or stopped when it has extended a few joints beyond the middle of the house or rafter, and the weaker about half that length. In November these shoots are reduced, the strong one having four or five joints cut from its extremity, and the weaker one to the third eye from its lower end or place of origin. In the third season one leading shoot is laid in from each of these, the stronger one throwing out side shoots on which the fruit is produced, which side shoots are allowed to mature one bunch of grapes each, and are topped at one or two joints above the fruit. No side shoots are allowed to proceed from the weaker shoot, out it is laid in, to produce fruit the ensuing season, so that by 224 THE GRAPE. the third season after planting, the lower part of the house or rafters is furnished with a crop of fruit proceeding from wood of the preceding year. At nex autumn pruning, the longest of these main shoots is shortened about eighteen inches from the top of the rafter, and the next in strength to about the middle of the rafter, and all the spurs which had borne fruit are removed. Each vine is now furnished with two shoots of bearing wood, a part of old barren wood which has already produced fruit, and a spur near the bottom for producing a young shoot for the follow. ing year. In the fourth summer a full crop is produced, both in the upper and lower part oC the house, the longer or oldest shoot producing fruit on the upper part of its length, and the shorter on its whole length ; from this last, a leading shoot is laid in, and anothei to succeed it is produced from the spur near the bottom. At the next autumn pruning, the oldest or longest shoot, which has now reached the top of the house, is entirely cut out and removed, and replaced by that which was next in succession to it, and this in its turn is also cut out and replaced by that immediately behind it, a succession of a year- ly shoot being obtained from the lower part of the old stem. [Mcintosh.) This is decidedly the most successful mode for a vinery without heat, producing abundant and fair crops of fruit. Hoare, who is one of the most experienced and ingenious wri- ters on the Grape, strongly recommends it, and suggests that " the old wood of a vine, or that which has previously produced fruit, is not only of no further use, but is a positive injury to the fertility of the plant. The truth of this remark depends on the fact that every branch of a vine v/hich produces little or no foliage, appropriates for its own support a portion of the juices of the plant that is generated by those branches that do produce foliage." Routine of culture. 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 v/eek, they shc?uld be well syringed with water, which, when the weather is cool, should always be done in the morning. And everyday the vine border should be duly sup- plied with water. During the time when the vines are in blos- som, and while the fruit is setting, all sprinkling or syringing over the leaves must be suspended, and the house should be kept a little more closed and warm, than usual, and should any indications of mildew appear on any of the branches it may at once be checked by dusting them with flower of sulphur. Air must be given liberally every day when the temperature rises in the house, beginning by sliding down the top sashes a little in the morning, more at mid-day, and then gradually closing iherj THE GRAPE. 22* in the same manuftr. To guard against the sudden changes of temperature out oi:' doors, and at the same time to keep up aa moist and warm a state of the atmosphere within the vinery as is consistent with pretty free admission of the air during sur shine, is the great object of culture in a vinery of this kind. Thinning the fruit is a very necessary practice in all vine^ ries — and on it depends greatly the flavour, as well as the fine appearance and size of the berries and bunches. The first thinning usually consists in taking off all superfluous blossom buds, leaving only one bunch in the large sorts or two in the small ones to each bearing shoot. The next thinning takes place when the berries are set and well formed, and is per- formed with a pair of scissors, taking care not to touch the ber- ries that are left 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 the size, and also to form larger bunches than would otherwise be prQduced. Where the bunches are large, the shoulders should be suspended from the trellis by threads, in order to take off part of the weight from the stem of the vine. The last thinning, which is done chiefly to regulate the form of the bunch, is done by many gardeners, just before the fruit be- gins to colour — but it is scarcely needed if the previous thin- ning of the berries has been thoroughly done. The regular autumnal pruning is best performed about the middle of November. The vines should then be taken down, laid down on the^border, and covered for the winter with a thick layer of straw, or a slight covering of earth. Culture under glass, with fire-heat. As the foreign grape is almost the only fruit of temperate climates, which can- not be raised in perfection in the open air in this climate, we shall give some concise directions for its culture in vineries with artificial heat. Those who only know this fruit as the Chasselas or Sweet^vater 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 ma}- 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 froni 226 THE GRAPE. wall, and about a foot from the back wall, and returning into a chimney in the back wall over the furnace. For the sake of permanence, however, a vinery of this kind is usually built of brick ; the ends and front wall eight inches thick ; the back wall a foot thick — or eight inches with occa- sional abutments to increase its strength. In fig. 92 (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 h, rises two feet, the back wall c, twelve feet, and the width of the house is fourteen feet. On these walls are placed the raft- ers, from three to four feet distant, with the sashes in 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- rectly under the walk ; the walk itself being formed by an open grating or lattice, through which the heat rises freely. The arrangement of the flue will be better understood by referring to the ground plan (II.) In this the furnace is indicated at d, m 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 hack 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, /,) with steps to de- scend to the furnace and ash-pit. f There are two doors A, in the vinery at either end of the walk. ♦ This furnace should be placed two feet below the level of the flue at e, in or- der to secure a draught, after which it may be carried quite level till it enters the chimney. An air chamber may be formed round it, with a register to admit heat- ed air to the house when nec-essary. A furnace fourteen inches square and deep, with an ash-pit below, in which anthracite coal is burned, wUl be found a very easy and perfect mode of heating a house of this width, and thirty feet long. t The most perfect vinery that we have seen in this country is one of two hun- dred feet long at the country residence of Horace Gray, Esq., Newtown, near Boston. It is built of wood, with a curved span roof, after a plan of JMr. Gray'» which seems to us to combine fitness and beauty in an unusual degree. THE GRAPE. ^^ The border should be thoroughly prepared previously to planting the vines, by excavating it two feet deep and filling it up with suitable compost. This is best formed of one half loamy turf, well rotted by having been previously laid up in heaps, (or fresh and pure loamy soil from an old pasture or common ;) one third thoroughly fermented horse or cow ma- nure, which has laid in a turf-covered heap for three months ; and one third broken pieces of charcoal and old lime rubbish. The whole to be thoroughly mixed together before planting the vines. The vines themselves should always be planted in a border prepared inside the house, and in order to give the vines that extent of soil which is necessary for them, the best cultivators make an additional border twelve or fourteen feet wide outside, in front of the vinery. By building the foundation of the front wall on piers within a couple of inches of the surface, and sup- porting the wall above the surface on slabs of stone .reaching from pier to pier, the roots of the vines easily penetrate to the border on the outside. The vines should be planted early in the spring. Two year old plants are preferable, and they may be set eighteen inches from the front wall — one below each rafter, or, if the latter are over three feet apart, one also in the intermediate space. The pruning and training of the vines we have already de- scribed. The renewal system of pruning we consider the best in all cases. The spur system is, however, practised by many gardeners, with more or less success. This, as most of our readers are aware, consists in allowing a single shoot to extend from each root to the length of the rafters ; from the sides of this stem are produced the bearing shoots every year ; and every autumn these spurs are shortened back, leaving only one bud at the bottom of each, which in its turn becomes the bearing shoot, and is again cut back the next season. The fruit is abundantly produced, and of good flavour, but the bunches are neither so large nor fair, nor do the vines continue so long in a productive and healthy state as when the wood is annually re- newed. " The essential points in pruning and training the vine, what- ever mode be adopted, according to Loudon, " are to shorten the wood to such an extent that no more leaves shall be produced than can be fully exposed to the light ; to stop all shoots pro. duced in the summer that are not likely to be required in the winter pruning, at two or three joints, or at the first large healthy leaf from the stem where they originate ; and to stop all shoots bearing bunches at one joint, or at most two, beyond the bunch. As shoots which are stopped, generally push a second time from tlie terminal bud, the secondary shoots thus produced should be stopped at one joint. And if at that joint THE GRAPE. they push also, then a third stopping must take place at ona joint, and so on as long as tlie 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 afterwards very gradually increased. Sixty degrees of Fah- renheit's thermometer may be the maximum, till the buds are all nearly expanded. When the leaves are expanded 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 in- formation as to the routine of vine culture under glass is to pre- sent a precise account of a successful practice, we give here the diary of O. Johnson, Esq., of Lynn, Mass., as reported by him in Hovey's Magazine. Mr. Johnson is a very successful amateur cultivator, and we prefer to give his diary rather than that of a professional gardener, because we consider it as likely 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 1836 and 1837, they were headed down. In 1838 they bore a few bunches of grapes, and made fine wood for the following year, when the date of the diary commences. < Feb. 1839. Temperature. 13 14 i5 16 1 50 50 48 80 70 60 4 60 58 55 Diary of the Vinery. . Commenced fire heat in the vinery. [The thermometrical observations are taken at 6 o'clock in the morning, at noon, and 10 o'clock at night.] 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 v/ashed them with warm soap suds : raised as much moisture as possible. Weather moderate and cloudy. Weather quite moderate and thawy. Sleet. Covered inside border with sand for sprinkling. Thaw. Whitewashed the virery. THE GRAPE. 230 17 18 19 20 50 51 40 57 55 67 75 70 58 60 60 61 21 22 24 25 26 27 57 57 60 57 59 59 75 64 63 64 70 64 61 63 64 64 65 64 Earthen pans on the flues kept filled with water, but syringing suspended on account of the moisture in the atmosphere, it having been damp for three days. Cloudy. Washed vines with soap suds. Weather mo- derate : a slight snow last night. 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. A Sweetwater vine in a pot, taken from the cellar on the 18th, and pruned at that time, is now bleeding profusely. At this season of the year, in order to economize with fuel, the furnace should be managed carefully. We found it a good plan about 10 o'clock at night to close the door of the ash-pit and furnace, and push the damper in the chim- ney as far in as possible. No air is then admitted, except through the crevices of the iron work. The thermometer fell only 4° during the night. Watered vines with soap suds. The last seven days have been very mild for the season : to-day appears like an April day. Weather became cold during the night. Weather cloudy and thawy for the last three days. The floor of the vinery kept con- stantly damp, and the flues watered twice at night. Rainy and thaw. Muscat of Alexandria vine bleeding at the buds. Weather clear and rather cool. Muscat vine continuing to bleed excessively, and finding all attempts to stop it unsuccess- ful, we hastily concluded to prune it down beyond the bleeding bud, and cover the wound with bladder of triple thickness (two very fast :) this, it was supposed, would stop it ; but in a few moments the sap re-appear- ed, forcing its way through other buds, and even through the smooth bark in many places. The buds on the Sweetwater vines in pots began to swell. Rain last night : dull weather during the day : snow nearly gone. 20 230 THE GRAPE. 58 75 65 56 80 71 64 70 68 58 64 64 62 80 63 51 70 68 60 73 68 62 75 68 59 74 64 60 75 63 60 73 63 50 75 60 54 1 76 62 60 75 64 60 74 60 54 70 64 60 75 61 60 I 80 61 Morning fine ; afternoon cloudy. When the fire is at a red heat, the damper and furnace door are closed to keep up the heat. Bright morning ; weather cool. Quite warm and pleasant for the season. Weather changed last evening suddenly ; a cold snow storm set in to-day. Afternoon clear. Buds of some black Hamburg vines beginning to swell. Dug up the inside border, and, notwithstanding all precautions, destroyed a few of the grape roots, which were within three inches of the surface. From this cir- cumstance, we have determined not to dis- turb the border outside, but merely to loosen two inches below the surface : we are satis- fied that the vines have been injured by deep digging the borders. Cold severe : last night temperature 2° below 0. The cold very severe. The sudden changes render it almost impossible to keep a regu- lar temperature in the house, which should not stand (at this stage of forcing) below 60°. The house having originally been intended for a grapery without fire heat, it is not well adapted to forcing. Weather cool and pleasant. Buds of the vine in pot breaking. Buds of Hamburgs breaking. Snow last night. Quite cold last night. Windy. Buds of Hamburgs mostly breaking. Owing to the changeable weather, there is some fear that there has been too much heat, as a £e\v of the shoots appear weak. Plenty of air has been given daily. Buds of Muscat of Alexandria breaking. Fruit buds appear on the Hamburgs. I The buds have broken remarkably fine : al- most every bud throughout the house is opening. Longest shoot on Hamburg was four inches at noon. The Muscat, which broke first last vear, is now the most back. THE GRAPE. 231 63 62 62 62 60 62 60 60 62 63 61 64 66 62 60 62 66 64 65 66 74 62 66 64 70 73 66 68 67 72 77 06 63 60 65 62 60 65 63 64 67 67 68 70 72 71 70 74- 73 76 66 72 74 73 73 78 80 76 77 77 74 78 64 63 64 66 66 66 69 ward. Quere — Is it not owing to excessive bleeding 1 After this period, the thermometer was observ- ed only at morning and at night. The temperature ranging from 62° to 80« during the remainder of the day, with an abundance of air in good weather. The last six days cloudy ; wind east ; quite cold last night for the season. Topped the fruit-bearing shoots one joint above the fruit, and when the lower shoots appear weak, top th© leading shoot of the vine. Discontinued syringing the vines. A few clusters of flowers began to open on two vines. The last three days wind north-east, with much rain ; to-day sleet and rain. Grapes blooming beautifully : keep up a high temperature with moisture, v/hen the wea- ther is cloudy during the day. Floor sprinkled to create a fine steam. A few clusters of flowers open on the Muscat of Alexandria. f»2 THE GRAPE. 73 70 64 71 78 69 81 77 75 74 78 77 63 71 80 73 75 70 70 70 70 70 70 68 66 66 68 Temperature ktpt up. The thermometer should not be allowed, at this stage of the growth of the vines, to fall below 75° ; but owing to the faulty construction of the house, it has been al- most impossible to keep up a regular heat. 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 gieat promise, and the vines look remarkably vigoious 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 promiaes, it showed little fruit, and the shoots are r.mall and weak. Cut out about fifty bunches in thinning. 68 70 60 77 61 62 59 66 57 73 70 68 58 62 56 54 56 71 65 65 Commenced syringing again, twice a day, in fine weather. Moisture is also plentifully supplied by keeping the pans well filled with water. Much rain during the last week : have kept a brisk fire in the day, and admitted air. The vines look finely. Continue thinning and shouldering the bunches, after cutting out about one half their number. [By shouldering is un- derstood tying up the shoulders on the large clusters to the trellis, so that they may not press upon the lower part of the bunch.] Plenty of air admitted. Grapes now swelling ofi' finely. Abundance of moisture kept up. THE aRAPE. 2da 14 63 65 68 69 70 68 61 58 71 68 74 68 69 62 69 70 76 66 72 69 72 70 72 68 72 72 74 74 72 73 72 70 70 62 68 A fine rain to-day. The month has been mther cool ; several nights the past week the earth has frozen slightly. The grapes are now swell, ing finely. Continue to thin the fruit daily. The process of thinning the berries continued, taking out some almost every day, and always the smallest. Abundance of air given in fine weather. Next year's bearing wood carefully laid in. 68 66 64 68 68 76 70 70 70 69 64 69 66 The month of May has been, as a whole, unfa- vourable for the grape. Much rainy and dull weather : we have been obliged to light fires every night, and occasionally in the day. The grapes have been often looked over and thinned, yet there is no doubt the scissors have been used too sparingly. All lateral branches cut clean out. Bunches supported by tying to the trellis. The grapes have now completed their stoning pro- cess, and a few near the furnace swelling off. No mildew, or disease of any kind, has yet been discovered, and the vines generally have the most healthy and vigorous appearance. The weather has been dull and disagreeable, which has rendered fires necessary. A few of the black Hamburgs and Zinfindals, 234 14 15 16 17 18 19 20 21 22 23 THE &RAPE. 20 29 near the flue, perceived to oe changing colour. Weather quite unfavourable ; nres at night. Syringing novi^ discontniued. The month, thus far, has been remarkable for high winds, which have injured many plants. The grapes are now swelling finely. Those at the western flue mostly coloured ; also the Zin- findal next. The second vine from the partition, having to sustain the heaviest crop, is rather backward, and we fear some of the berries may shrink : having left different quantities on vines of the same apparent strength, we shall be able to ascertain their powers of maturation. After this period the thermometrical observations were discontinued ; as the crop was now begin- ning to colour, and the weather generally warm, abundance of air is admitted in all fine weather. Bunches of the Zinfindal near the furnace, and at the top of the house, are now perfectly coloured, and apparently ripe. Ceased making fires. A little air is admitted at night. Weather de- lightful. July 4. — Cut six bunches of Zinfindal grapes ; the largest a pound and a half; weight of the whole, five pounds and a quarter. i^ih. — Exhibited Zinfindal grapes at the Massachusetts Hor- ticultural Society. IZth. — Exhibited black Hamburg grapes at the Massachu- setts Horticultural Society's room. 15^^. — A few bunches of the Muscat of Alexandria are now ripe ; the flavour exceedingly fine. 20//i. — Continued to cut Zinfindal grapes. 22^. — The ripening of all the grapes being now completed, we have not deemed it necessary to continue the diary. In the vinery we shall cut about two hundred and thirty pounds of grapes from nine vines, [being about twenty-five pounds to each.] The Hamburgs average nearly one pound and a quar- ter 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 biishes, the mischief is instantly checked. Most of the 20* THE GRAPE. 2S5 cultivators with whom we have conversed complain grievously of mildew this season, and some have lost part of their crops hy inattention on its first appearance. Aug. \Oth. — Again exhibited some of the Hamburg grapes at the Massachusetts Horticultural Society's room. One fine bunch weighed two and a half pounds, and a beautiful cluster of Muscat of Alexandria one pound Some of the berries qf 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 sufiicient 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 updn 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 moisture — severe thinning of hunches — and severe thinning of berries. The vines, also, must be pruned often, and kept free : the wood never crowded. Great attention must be paid to the airing of the house, which must be done gradually, that there may be at no time a sudden change in the temperature. With such attention, and the prerequisite of a rich border, on a dry subsoil, good crops of fine grapes are always to be ob- tained. The vines require much moisture until they have com- pleted their last swell, when the moisture should be withdrawn." Insects and diseases. When properly grown under glass, the grape is a very vigorous plant, liable to few diseases. The bleeding which often happens at the commencement of growth, usually ceases without doing harm, when the foliage begins to expand. If excessive, it may be stopped by a mixture of three parts cheese parings and one part lime, applied to the wound. The red-spider which sometimes infests vineries kept at a high temperature, is usually destroyed by coating over the flues with a wash of quick lime and sulphur, after which, the house must be kept closed for half a day. The smaller insects which occa- 236 THE GBAPB. sionally prey on the young shoots, are easily kept down by syringing the parts affected, with a solution of whale oil soap. Varieties. There are in the catalogues a vast number of names of grapes, many of which belong to the same fruit. But there are really only twenty or thirty varieties which are at all worthy of cultivation in gardens. Indeed, the most experienced gardeners are satisfied with half a dozen of the best sorts for their vineries, and the sorts universally admired are the, Black Hamburgh, Black Prince, White Muscadine, and Musce.i of Alexandria. We will describe all the finest foreign grapes that have been introduced, and for the sake of simplifying their arrangement, shall divide them into three classes ; 1st, those with dark red, purple or black berries ; 2d, those with white or yellow berries ; 3d, tho.se with light red, rose-coloured, gray, or striped berries. Class I. Grapes with dark red, purple, or Mack berries. 1. Black Cluster. Thomp. Black Morillon. Lind. Morillon noir. "] - Auveme. ") Franc Pineau. I . . Auvema. I 7,*-,, Auvernas Rouge. > ^ t Pineau. f^^' Vrai Auvernas^ f^'-^^- True Burgundy. J Raisin de Bourguigne. J Small Black Cluster. Upeechly. Burgunder. "1 ,■ .7. Black Burgundy. Rother. "t r.^L. Early Black. Schwarzer. J ^'^"^'^• 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. Black Frontignan. § Thomp. Muscat Noir. Sir William Rowley's Black. Muscat Noir Ordinaire. Purple Frontignan. Black Frontignac. Purple Constantia. Black Constantia, (0/ some.) Bourdales des Hautes Pyrenees. Muscat Noir de Jura. An excellent grape for the vinery, originally from the town ac. to Thomp. FOREIGN GRAPES. 237 of Frontignarij in France, where it and other similar sorts are largely cultivated for making the Muscadine or Frontignac wine. Bunches rather long. -Berries of medium size, round, quite black. Skin thin, jflavour musky and rich. Ripens in October. A good bearer. The BLUE FRONTiGNAN, (Violet Ffontignan and Black Con- lantion, of some,) is rather inferiour to the above, having only a slightly musky flavour ; the bunches are more compact, the berries not quite round, purplish, with a thick skin. 3. Black Hamburgh. § Thomp. Lind. Speechly. Warner's Black Hamburgh. Purple Hamburgh. Red Hamburgh. Brown Hamburgh. Dutch Hamburgh. Victoria. Salisbury Violet. Hampton, Court Vine. Valentine's. Gibaralter. Frankendale. The Black Hamburgh has long been considered the first of black grapes for the vinery; but it will very rarely perfect its fruit out of doors. Its very large size and most luscious fla- vour render it universally esteemed. Bunches large, (about nine inches deep,) and mostly with two shouldfers, makin< broad at the top. Berries very large (fi^ 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. \ / VVilmot's New Black Hamburgh is a ^> ^ ^ ^ recent variety which is said to bear larger Yig. 93. Black Ham- and handsomer fruit. hurgh. Frankenthaler. Frankenthaler Gros Noir. Troliinger. Blue Troliinger. of various European Troller. Welscher. 'gardens. Fleish Traube. . ac. to Hudler. Thomp. Languedoc. Mohrendutte. Weissholziger Troliinger., i 4. Black Prince. § Lind. Thomp. Alicant. Black Spanish. Black Valentia. Black Portugal. Boston. Sb- A. Pytches' Black. Pocock's Damascus. Cambridge Botanic Garden. Steward's Black Prince. 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 vinerj-. 288 THE GHAPE. Bunches long and not generally shouldered, berries large, rather thmly set, ov?.V Skin thick, black, covered with a thick blue bloom. Flavour first rate — sweet and excellent. 5. Black Lombardy. § Lind. Thomp. Wests' St. Peters. Poonah. Money's. Raisin des Carmes. Kaisiu 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. Black Morocco. Thomp. he Coeur. Lind. Anseil's Large Oval Black. Black Muscadel. Raisin d'Espagne. A large and showy grape, ripening late, but requiring a good vleal 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. Black Saint Peter's. § Thomp. Saint Peter's. Lind. Speechly. Black Palestine. Oldaker's West's St. Peter's. A capital variety, ripening quite late and which may be kept on the vines if it is allowed to ripen in a cool house until winter. This is one of the best sorts for a vinery without fire-heat. Bunches of pretty good size, rather loose. Berries rather large, round. Skin thin and black. Flavour delicate, sweet, and excellent. 8. Black Muscat of Alexandria. Thomp. Rea Muscat of Alexandria. Lind. Red iKntinac of Jerusalem. Bunches large, and shouldered. Berries large, oval , skin FORBIGN GRAPES. 2S9 thick, of a reddish colour, becoming black at maturity. Flesh quite firm, with a rich musky flavour. Requires a vineiy with ftre-heat. 9. Black Tripoli. Thomp. Black Grape from Tripoli. Lind. Speech. This grape, which we have not yet seen in fruit, is said to be a large and very excellent one, ripening late, and well worthy of a place in the vinery. It requires some fire-heat. Bunches of medium size, shouldered, rather loose. Berries large, round, often slightly flattened. Stones quite small. Skin thin, purplish black, slightly covered with bloom. Flesh tender and sweet, with a very high flavoured, rich juice. 10. Black Muscadine. Lind. Thomp. Black Cha-sselas Chasselas noir 1 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. Black Sweetwater. Thomp. Lind. Water Zoet Noir. Bunches small, compact. Berries small, round. Skin thin, with a sweet and pleasant juice. A second rate> but rathei hardy sort. 12. Early Black July. § Thomp. Lind. July Grape. Madeleine. Madeleine Noir. Raisin precoce. Poitiau. Morillon Hatif. O. Duh. De St. Jean. Schwarzer Friihzeitiger 1 Burgunder. \ of the August Traube. j Germans. Jacobs straube. J The earliest of grapes, and chiefly valued for the dessert on that account. In the op#i air it ripens, here, the last of July, or early in August. The leaves are rather small, and light green above and beneath. Bunches small and compact. Berries small, quite round. 240 THE GRAPE. Skin thick, black, covered with a blue bloom. Flavour mode- rately sweet, but not rich or perfumed. 13. EsrERioNE. Thomp. Lind. Turner's Black. Hardy Blue Windsor. Cumberiand Lodge. The Esperione is a hardy, luxuriant, and prolific grape, growing as well in the open air as the Muscadine, and even better in many situations. It is yet very rare with us, but merits more general cultivation. Bunches large, shouldered, like the Black Hamburgh in size. Berries round, or occasionally flattened, and often indented with a groove. Skin thick, dark purple, powdered with a thick blue bloom. Flesh adheres to the skin, of a pleasant, sprightly fla VDur, not very rich. 14. Miller's Burgundy. Lind. Thomp. Speechly. Miller Grape. MuUer. Le Meunier. Mullevrebe. Morillon Taconn^. Morone Farinaccio. Froraente. Pulverulenta. Aleatica du Po. Farineux noir. Sauvignien noir. Noirin. ^ of European gardens. A favourite variety, long knovv^n and cultivated in all parts of the world as a hardy grape for wine and table use. It ripens pretty well in the open air, and is readily known by the dense covering of cottony down which lines both sides of the leaves, whence the name miller'' s grape. Bunches short, thick, and compact. Berries roundish-oval, very closely set together. Skin thin, black, with a blue bloom. Flesh tender, abounding with a sweet high flavoured juice. Each berry contains two small seeds. Class II. Grapes ivith White or Yellow berries. 15. CiOTAT. Thomp. Lind. Duh. Parsley-leaved. White Parsley-leaved. Parsley-leaved Muscadine. Malmsey Muscadine. Raisin d'Autrichogi The Parsley-leaved grape, as its name denotes, is remarkable fi)i its very deeply divided leaves, quite unlike those of am* FOREIGN GRAPES. 241 Other sort. It succeeds very well with us in the open air, and may therefore be considered a valuable sort, but it is greatly superior in flavour when grown under glass. Bunches of middle size, long, rather loose. Berries round. Skin thin, white, with a sweet and pleasant, but not rich fla- voured juice. There is a variety of this grape with red fruit. 16. Chasselas MrsQTJE. § Thomp. Duh. Musk Chasselas. Le Cour. A very delicious grape, the highest flavoured Chasselas, naving much of the flavour of the Muscat of Alexandria. Bunches of medium size, long and rather loose. Berries -diddle size, round. Skin thin, yellowish white. Flesh tender, with an abundant juice, of a rich musky flavour. Leaves smaller and deeper green than those of the Sweetwater or Mus- cadine. 17. Charlsworth Tokay. Thomp. A new variety very recently received from England, reputed to be of superior quality. Bundles long, compact. Berries large, oval ; skin thick, white. Flavour rich and excellent, with a Muscat perfume. 19. Early White Malvasia. Thomp Morna Chasselas. Momair bianc. Early Chasselas. Le Melier. ! of the Grove End Sweet Water. Melier blanc. [French. White Melier. Blanc de Bonnevul.J A nice early grape, and a good bearer, which is in fact only an earlier variety of the Chasselas. It bears very well in the open air. Bunches in size and form, much like those of the white Chas- selas or Royal Muscadine. Berries round, yellowish white. Skin thin. Flesh sweet, juicy and agreeable in flavour. Ripens in August. The leaves aie pale green on the upper side, slightly downy below, cut into five, rather deep lobes. 19. PiTMASTON White Cluster. § A pretty hardy grape, raised in Pitmaston, England, from the Black Cluster, ripening rather earlier than the Sweetwater, of good quality and well deserving a place where the foreign grapes are cultivated in the open air. 21 243 THE GRAPE, Bunches of medium size, compact and shouldered. Berriea middle sized, round. Skin thin, amber colour, occasionally tinged with a little russet when fully ripe. Flesh tender, juicy, sweet and excellent. 20. Royal Muscadine. § Thomp. Lind. Mill- Amber Muscadine. Chasselas blanc. "j Early White Teneriffe. Chasselas de Fontainebleau. Golden Chasselas. D'Arbois. )• °^- ^® White Chasselas. Raisin de Champagne. j •««o'"?- Chasselas dore. Amiens. J A truly excellent grape in all respects — one of the very best for hardy culture in this climate, or for the vinery. It is every where highly esteemed, and is the Chasselas par excellence of the French. Bunches large, and shouldered. Berries, (fig. 94,) larger than those of the Sv/eetwater, round. Skin thin, at first greenish white, but turning to an amber colour when fully ripe. Flesh tender, with a rich and delicious fla- F'^^qT"^ , vour. Ripens here about the 20th of Septem- Mtis'cadine. her. Wood and foliage stronger than those of the Sweetwater. 21. Scotch White Cluster. § Thomp. Blacksmith's WTiite Cluster. This is a new grape, not yet fairly tested in this country, but which is likely to prove a valuable one for garden culture, as it has the reputation in England of being very hardy, very early, and a great bearer. It was raised from the seed by a black- smith of Edinburgh in 1812. Bunches of middle size, compact. Berries medium sized, roundish-oval. Skin white, thin. Flesh tender, juicy, sweet, and excellent. 22. Syrian. Thomp. Lind. Speech. Jews. This is believed to be the grape mentioned in the scripturea as found by the Israelites on the brook of Eschol, the bunches of which were so large as to be borne on a staff by two men. It is a very superb looking fruit, and has been grown in this country to very large size. In England, bunches of it have been produced weighing 19^ lbs. It is much inferiour in fla- vour to No. 24, and is, perhaps, therefore scarcely desirable in a small collection. FOREIGN GRAPES. 243 Bunches enormously large, and regularly formed, with broad Bhouxders. 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 ar«» very large. ?,3. Verdelho. 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. White Muscat of Alexandria. § Thomp. L'md. Frontniac of Alexandria. ) ;\T{[]pp Jerusalem Muscat. ) Malaga. White Mascat. Totrenham Park Muscat. White Muscat of Lunel. Lunel. Muscat d'Alexandria. Passe-longue Musque. Duh. Passe Musque. Zebibo, {of SicUy.) The most delicious of all grapes, but requires to be grown under glass in this climate. In favourable seasons it reaches maturity well in a vinery without fire-heat, but it can scarcely be said to attain its highest flavour except with the aid of artifi- cial heat. Bunches very large, often 9 to 12 inches long, rather loose and irregular. Berries, (fig. 95,) very large, an inch or more long, oval. Skin thick, white or pale amber when fully ripe. Flesh quite firm and crisp, with a peculiarly musky, rich, perfumed flavour, very delicious. Seeds small, and occasion- ally absent from the larger 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 Malaga Fig. 95. ^Vhi^.e Muscat grape (brought to this country in jars.) as of Alexandria. synonymous. It is picked so early for importation as to have little flavour. 244 THE GRAPE The CiNNON-H^LL Muscat, an English seedlmg, closelj rn. 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. White Frontignan. § Lind. Thomp. White Constantia. Moschata Bianca. White Frontniac. Moscado Bianco. Nepean's Constantia. Moscatel Commun Muscat Blanc. Muscateller. Raisin de Frontignan. Wiesser Muscateller. Muscat Blanc de Jura. Weisse Muscaten Traube. The White Frontignan is a very favourite grape, as the k-viiy names, quoted above, by which it is known in various pi»ns of Europe sufficiently prove. Its hardy habit, uniform prouuctiveness in the vinery, and most luscious flavour, make it every where esteemed. Bunches of medium size, or pretty long, ^nd without shoul- ders. Berries middle sized, round, rather thickly set. Skin thin, (rull white or yellow, covered with a thin bloom. Flesh tendei, with a rich, perfumed, musky flavour. 26. White Sv^teetwater. Thomp* Early White Muscadine. White 3Iuscadine, {of Lind.) Early Sweetwater. Stiliward's Sweetwater. Dutch Sweetwater. Chasselas Precooe. Chasselas Royal. Water Zoete Blanc, This g>mpe is better known, and moie commonly cultivated than any other in this country, althougn it is inferior to the Royal Muscadine. It differs from the latter in having weaker wood, and open, loose, bunches of a paler colour. Bunches middle sized, loose or open, usually with many small imperfect berries, shouldered. Berries of the middle size, round. Skin thin, clear watery green, rarely becoming amber except very fully exposed to the sun. Flesh crisp, watery, sweet, but not high flavoured. Ripens in the open air from the 20th to the last of August — a fortnight earlier than the Royal Muscadine. 27. White Tokay. Thomp. Genuine Tokay. Lind. Speech. Gray Tokay ? Tokai blanc. This is the fruit from which the delicious Tokay wine of FOREIGN GRAPES. 245 Hungary is made. We have ripened it very well in the opeu air. Its flavour is good and its aroma peculiarly agreeable. Bunches of medium size, compact. Berries rounded oval; closely set. Skin thin, of a dull white. Flesh very delicate, sweet and perfumed. Leaves deeply 5-lobed, and covered with a satiny down on the lower surface. 28. White Hamburgh. 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. White Nice. Thomp. M'Intosh. A very large and showy fruit, and, in a vinery with flre-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. White Rissling. Thomp. Schloss Johannisberg. Rudesheimerberg. Reissling. Petit Riessling. Grosser Riessling. Rossling. 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 ac« quisition for Dur gardens — if not for out vinevards. 21* 246 THE GRAPE. Bunches of medium size, compact. Berries rather small, round. Skin thin. Flesh tender and juicy, with sweet and sprightly pleasant flavour. Class III. Grapes with light red, rose-coloured, or striped herries. 31. Aleppo. Thomp. Lind. Switzerland Grape. Striped Muscadine. Variegated Chasselas. Raisin Suisse. Raisin d'Aless. Chasselas panache. Mauri llan panache. Maurillan noir panache. 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. Grizzly Frontignan. § Thomp. Lind. Red Frontignan, {of some. Grizzly Frontignac. Red Constantia. Muscat Rouge. Muscat Gris. Muscado Rosso. Kiimmel Traube. Grauer Muscateller. This delicious grape requires to be grown in a vinery when it is, to our taste, scarcely surpassed. Bunches rather long, with narrow shoulders. Berries round, of medium size, and growing closer upon the bunches than those of the White Frontignan. Skin thick, pale brown, blend- ed with red and yellow. Flesh very juicy, rich, musky and high flavoured. The Red Frontignan Thompson considers the same as the foregoing only being more deeply coloured in some situations. But Lindley, with whom we are inclined to agree in this case, keeps it distinct. The latter describes the Red Frontignan as having bunches without shoulders, berries perfectly round, and , FOREIGN GRAFES. 247 deep red, flavour excellent. These two sorts require more careful comparison. 33. Knight's Variegated Chasselas. Thomp. Variegated Chasselas. Lxnd A hybrid seedling, raised by Mr. Knight from the White Chasselas, Impregnated by the Aleppo. A curious and pretty fruit, but not first rate in flavour. Bunches rather long, unshouldered. Berries below the mid- dle size, round, loosely set. Skin quite thin, white, shaded with bluish violet, sometimes becoming purplish in the sun. Flesh tender, sweet, and pleasant. The leaves die off in au- tumn of fine red yellow and green colours. 34. LoMBARDY. Thomp. Lind. Flame Coloured Tokay. Rhernish 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 lonf. It is a handsome fruit, the berries thickly set, (so much so as to need a good deal of thinning.) and it requires fire-heat to bring it to full perfection. Bunches very large, handsomely formed, with large shoulders. Berries large roundish. Skin thick, pale red or flame colour. Flesh firm, sweet, with a sprightly, very good flavour. 35. Red Chasselas. Thomp. Lind. Fors. Red Muscadine. MXil. Chasselas Rouge. J>uk. 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. II. Cultivation of the Native Grapes. The better varieties of tlie native grapes, as the Isabella, Ca- tawba, etc., are among the most valuable of fruits in the middle 248 THE GKAPB States. Hardy, vigorous, and productive, with very trifling care they yield the farmer, and the common gardener, to whom the finer foreign sorts requiring much attention and considerable expense in culture, are denied, the enjoyment of an abundancvg of very good fruit. In the neighbourhood of New- York and Philadelphia their culture is carried to a large extent for sup- plying the markets, a single grower on the Hudson, (Dr. Un- derhill,) sending thousands of baskets to New- York annually. In this part of the country no fruit is more common than the [saboila grape, and many families preserve large quantities for use during the winter months, by packing them away, as soon as ripe, in jars, boxes, or barrels, between layers of cotton batting — • in which way they may be kept plump and fresh till March. North of the 42° of latitude, and east of the Hudson river, these varieties, except in favourable situations, do not alwavs succeed perfectly — the summers being frequently too short to mature their fruit, and the winter injuring the vines ; but this may be guarded against by planting them against the south side of walls and buildings. In nearly all the middle and western states they thrive perfectly. But in many localities ai the south, especially in Georgia, the fruit is very liable to rot be- fore ripening, and this is most successfully remedied by ttMov/- ing the vines to run very high — in the tops of trees, or -ipon a very tall trellis. The varieties of native grapes at present grown aren chiefly either the finer sorts of wild species, or, which is most g'.-.nerally the case, they are accidentally improved varieties, tlsat have sprung up in woods and fields from wild vines. They are, therefore, but one remove from a wild state, and, as extensive trials are now being made by various cultivators ij produce new varieties from these^ there is little doubt that in a few years we shall have many new native sorts, combining the good qualities of the best foreign grapes, with the hardmess of the indigenous ones, and with also the necessary adaptation to the various soils av.d climates of the United States. Garden Culture. The garden culture of these grapes is very easy. They grow with vigour in any soil not absolutely poor, and bear abundant crops in sandy or heavy soils, cbough being of grosser habit than many of the foreign grapes, they prefer a rather strong and rich soil. One of the firsc points to be attended to in planting them is to secure a per/ectJy sunny , open exposure, as it may always be assumed that, \wth us, no at- mosphere can be too brig.ht or sunny for the grape , tor although it will make the most luxuriant and vijrorous shoois in the shade of trees or buildings, yet the crops will be small <^.nd uncertain, and the berries will be likely to fall a prey to m'ldew. In the second place the vines should be kept tvithin muderatt hounds f and trained to an upright trellis. The jsabella and Ca- THE GHAPE. 24d (awba are so rampant in their growth, when young, that the in- dulgent and gratified cultivator is but too apt to allow them to cover a large space. Experience, however, has convinced us that this is an error. For two or three seasons, vines of great size will produce enormous crops,* but they soon exhaust the supply of nourishment at hand, (which, indeed, it is difficult to supply again,) the vine becomes filled with useless, old wood, and speedily becomes unfruitful and worthless. About 6 or 8 feet apart v/e have found to be the best distance at which to plant the native grapes. Assuming the trellis to be 8 feet high, then each vine will extend either way 3 or 4 feet, covering a space 8 feet square. In this form, the roots and branches extending but a short distance, they may be kept in high vigour, and a state of constant productiveness, for a great length of time. The system of pruning and training these grapes generally pursued is the upright mode, with the spur mode of training. The first seasons' growth of a newly planted vine is cut back to two buds the ensuing fall or spring. These two buds are allowed to form two upright shoots the next summer, which, at the end of the season, are brought down to a horizontal position, and fastened each way to the lower horizontal rail of the trellis, being shortened at the distance of three or four feet from the root — or as far each side as the plant is wished to extend. The next season, upright shoots are allowed to grow one foot apart, and these, as soon as they reach the top of the trellis, are 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 sprung, and a new lateral producing fruit will an- nually supply its place, to be again cut out at the winter pruning. After several years bearing, if it is found that the grapes fail in size or flavour, the vines should be cut down to the main horizontal shoots at the bottom of the trellis. They will then speedily make a new set of upright shoots which will produce very abundantly, as at first. It cannot be denied that the renewal system of training, (see page 221,) is certain of yielding ahvays the largest and finest fruit, though not so large a crop — as half the surface of the Tine is every year occupied with young wood, to take the place of that annually cut out. What v/e have already stated, in page 222, respecting pruning . will apply equally well here. If the vine is fully exposed to the * An old vine of tb.e Isabella, still standing in these garden?, lurs produced 3.000 ciu5-ters o{ grapes in a year. tbO THE GRAPE. sun it will require very little summer pruning ; in fact, none, except stopping the young shoots three joints beyond the farthest bunch of grapes, at midsummer — for the leaves being intended by nature to elaborate the sap, the more we can retain of them (without robbing the fruit unduly of fluids expended in maKing new growth.) the larger and higher flavoured will be the fruit ; careful experiments having proved that there is no more suc- cessful mode of impoverishing the crop of fruit than that of pulling oflT the leaves. The annual pruning of the hardy grapes is usually perform- ed during mild days in February or March — at least a month before vegetation is likely to commence. Many cultivators prefer to prune their vines in November, and, except for cold latitudes or exposures, this is undoubtedly the better season. Every third year, at least, the borders where the vines are growing should have a heavy top-dressing of manure. The vine soon exhausts the soil within its reach, and ceases bearing well when that is the case. We have frequently seen old and 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 culture. While many persons who have either made or witnessed the failures in raising the foreign grapes in vineyards in this country, believe it is folly for us to attempt to compete with France and Germany in wine-making, some of our western citizens, aided by skilful Swiss and German 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, bring? 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, Epq., of Cincinnati, one of the most energetic of western horticulturists, that district of country owes the firm basis on which the vine culture is now placed.* The native grapes — chiefly the Ca- tawba — are entirely used there, and as many parts of the middle * From an interesting letter on this subject which Mr. Longworth has kindly favoured us with, we gladly extract the foilowing, knowing how much it will in- terest the practical reader. " I can scarcely now state the present extent of the culture of the grape ior Wine in this country. We have a large German population who are yearly plant- ing new vineyards, and I believe the Ohio river will be, in the course of the next century, as celebrated for its wdne as the Rhine. Aier 30 years of experience, with vines from Madeira in the south, and the moiuitains of Jura in the north, and most of the intermediate latitudes, I am satisfied that the foreign vine can never succeed with us. Nor do I believe in its acclimation. I have, cultivated the Chasselas for the table for 30 years, and it does not now succeed so well as if 4i Other wild varieties. There are many other wild varie. ties recently introduced into gardens, but which are of little of no value for the table. Among these, the Cunningham and Woodson Prince Edward, from Virginia, are pretty good wine grapes, though the former is a shy bearer. Gimhreae^s Hudson and Ladies^ grapes, as well as the Hyde's Black, Red RwtTj Perfumed Red, and several others, are Foxgrapes, with a strong scent, and harsh flavour, of no value for the dessert, and un- worthy of cultivation. The Troy Grape, Hyde's Eliza, and some others, are varieties of the Isabella, in no way remarkable. Worthington and Luffborough are recommended by Adlum for wine ; we have found them harsh and worthless for the dessert. Selection of foreign grapes for hardy culture. Royal Musca- dine, Early Black July, Early White Malvasie, Black Prince. Selection of foreign grapes for a vinery. Black Hamburgh^ White Muscat of Alexandria, White Frontignan, Royal Musca- dine, Wesfs St. Peters, Red Frontignan. Selection of native grapes for a small garden. Catawba^ Bland, Ohio, Lenoir, Isabella. CHAPTER XVIII. THE MULBERRY. Moms, Toum. UrticacecB, of botanists. ^urter, of the French; Maulbeerbaum, German; Moro, Italian ; Morel, Spanish. The Mulberry is a hardy, deciduous fruit tree, but little cul- tivated in this country, though it is really a very considerable acquisition to our list of summer fruits, and every garden of considerable size, ought to contain one or two trees. The fruit 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 Red Mulberry {Morus rubra, L.) is a native species, more or less common in our woods, with large, rough, heart- shaped or lobed leaves. The fruit is about an inch long, and very pleasant and palatable — though much inferiour to the fol- lowing sort. It bears transplanting well, or is easily raised 260 THB NTTT. from seed, and may, unioubtedly, be greatly inipr /ved by re* peated reproduction in this way. As it forms a large orna- mental tree with a fine spreading head, 40 feet high, it is wel' deserving a place on the lawn, or near the house, in ornamental plantations. Johnson Mtjlberry. We have lately received from Profes- sor Kirtland, of Cleveland, one of the most intelligent hoidcultu- rists in the country, this new variety of our native Mulberry, the fruit of which is said to be of extra large size and superioi flavour. Fruit very large, oblong, cylindric ; blackish colour, sub- acid, and of mild, agreeable flavour. Growth of the wood strong and irregular. Leaves uncommonly large. The Black Mulberry, or English Mulberry, (Morus nigra, L.) is a very celebrated old fruit tree, originally from Asia, more or less commonly cultivated in all parts of Europe, but yet quite rare in this country. Its growth is slow, and it seldom attains a height of more than 12 or 15 feet, forming a low, branching tree, with lobed leaves, but it is very long lived, and there is a specimen in England, at the seat of the duke of Nor- thumberland, 300 years old. In this country it is scarcely hardy enough for the eastern states ; but it thrives pretty wel] here, and we have seen very fine crops on a tree in a sheltered position, at Hyde Park, on the Hudson, 80 miles above New- York. The fruit is incom^-^arably larger and finer than that of the Red Mulberry, being an inch and a half long, and nearly an inch across — black, and of delicious flavour. There are many varieties of the White Mulberry, commonly cultivated for silk, but which produce fruit of no value. The best soil for the Mulberry, is a rich, deep, sandy loam. The tree requires little or no pruning, and is of very easy cul- ture. It is usually propagated by cuttings, three feet long, planted in the spring, half their depth in the ground ; cuttings made of pieces of the roots will also send up shoots and become plants. CHAPTER XIX. NUTS. The European Walnut, {Juglans regia, L. ; Noyer, of the French ; Walnausslaum, German ; Nocil, Italian ; and Nogal^ Spanish j) better known here as the Madeira Nut, is a fine loftv FILBERTS. 26 growing tree, with a handsome spreading head, and bearing crops of large and excellent nuts, enclosed like those of oui native black walnut in a simple husk. It stands the winter very well here, and to the south of this it would undoubtedly be a profitable fruit to plant for the market. The fruit in a green state is very highly esteemed for pickling, and the great quan. titles of the ripe nuts annually imported and sold here, prove the estimation in which they are held for the table. There are several varieties reputed to be of rather finer quality, which, however, have not displaced the original species, even in the gardens of Europe, and have not yet borne fruit here. This tree is usually propagated by the seed, and transplanted from the nurseries when from three to six feet high. But it may also be grafted, with due care, on the common hickory nut. The Hickory Nut {Carya alba,) or shell-bark. The Black Walnut {Juglans nigra,) and the Butternut, (/. cineria,) are native nut-bearing trees, common in our forests, and too well known to need description here. There are occasionally found in the woods, accidental varieties of the shell-iark liickory, of much larger size and finer flavour than the common species, which are highly worthy of cultivation, as we confess, to our own taste, this nut is much superiour to the European walnut. There is indeed no doubt, that with a little care in reproduction by seed, the shell-bark may be trebled in size, and greatly im- proved in flavour. The Filbert, (Noisette, of the French ; Nasshawn, German ; Avellano, Spanish ;) is an improved variety of the common hazel-nut of the woods of Europe, Corylus avellana, L.) The fruit is three or four times as large as that of our common hazel- nut, and from its size and excellent flavour is admired for the dessert. The old Spanish filbert common in many of our gar- dens, is a worthless, nearly barren variety, but we have found the better English sorts productive and excellent in this climate, and at least a few plants of them, should have a place in all our gardens. They are generally raised from layers, made in the spring, but they may also be grafted readily on the common hazel-nut, or the Spanish nut. When planted out they should not be permitted to sucker, and should be kept in the form of bushes with low heads, branching out about two feet from the ground, and they should be annually pruned somewhat like the gooseberry, so as to preserve a rather thin, open head — shortening back the extremities of the young shoots one half, every spring. The following are the best filberts known. 1. CosFORD. (Thomp. P. Mag.) Nut large, oblong ; husk hairy ; shell remarkably thin, and kernel of excellent flavour. A. good bearer. 2. Frizzled. (Thomp. P. Mag.) Easily known by its hand- £62 THE PLUM. some, deeply cut husk. Nut of medium size, oval, compressed ; husk hairy ; shell thick ; kernel sweet and good. 3. Northamptonshire Prolific. (Thomp.) Ripens early. Nut of medium size, oblong, husk hairy ; shell thick. 4. Red Filbert. Easily known from other sorts, by the crimson skin of the kernel. Fruit of medium size, cvate. Shell thick. Kernel with a peculiar, excellent flavour. 5. White Filbert. (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, jilherts, {full-hear ds,) and those with short husks, simply nuts» The Chestnut, (Castanea vesca, W. ; Chatagnier, of the French ; Castainendaum, German ; Castagno, Italian ;) is one of our loftiest forest trees, common in most parts of the United States and Europe, and bearing excellent nuts. The foreign variety best known in this country, is the Spanish Chestnut, with fruit nearly as large as that of the Horse-Chestnut, and which is excellent when boiled or roasted. It thrives very well here, but is not quite hardy to the north or east of this. One or two English varieties have been produced, of considerable excel- lence, among which, the Downton is considered the best. The French cultivate a dozen or more varieties of greater or less excellence, but though some of them have been introduced, we have not yet fairly tested them in this country. . The Chinquapin, or Dwarf Chestnut, common in some parts of the middle and southern states, is a dwarf species of the chestnut, usually growing not more than six to ten feet high, sCnd bearing fruit of half the size as the common chestnut, with the same flavour. It is worth a place in a small fruit garden, as a curiosity. All the chestnuts are very easily cultivated in ary good, light soil, and may be propagated by grafting, anc! by sowing the seeds. CHAPTER XX. THE PLUM. Prunus domestica, L. llosacecB, of botanists. Prunier, of the French ; Pjiaumenbaum, German ; Prugno, ItaliaP ; Cirudbf Spanish. The orifTinal parent of most of the cultivated plums of oui gardens is a native of Asia and the .southern parts of Eurona rrs T7SES. 265 but it has become naturalized in this country, and in many parts of it is produced in the greatest abundance.* That the soil and climate of the middle states are admirably suited to this fruit is sufficiently proved by the almost spontaneous production of such varieties as the Washington, Jefferson, Lawrence's Fa- vourite, etc. ; sorts which equal or surpass in beauty or flavour the most celebrated plums of France or England. Uses. The finer kinds of plums are beautiful dessert fruits, of rich and luscious flavour. They are not, perhaps, so en- tirely wholesome as the peach or the pear, as, from their some- what cloying and flatulent nature, unless when very perfectly ripe, they are more likely to disagree with weak stomachs. For the kitchen the plum is also very highly esteemed, being prized for tarts, pies, sweetmeats, etc. In the south of France an excellent spirit is made from this fruit fermented with honey. In the western part of this state, where they are very abundant, they are halved, stoned, and dried in the sun or ovens, in large quantities, and are then excellent for winter use. For eating, the plum should be allowed to hang on the tree till perfectly ripe, and the fruit will always be finer in proportion as the tree has a more sunny exposure. 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 the Arhoretum JBriU tanicum. The best prunes are made near Tours, of the St. Catherine * There are three species of wild plum indigenous to this country — of tolerable flavour, but seldom cultivated in our gardens. They are the following. I. The Chickasaw Plum. {Prunus CMcasa, 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, ecmewhat like those of a peach tree. It usually grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only 3 or 4 feet high, and in this form it is albo common in Texas. The Dwarf Texas Plum described by Kenrick is only this species. It is quite ornamental. II. Wild Red or Yellow Pluji. (P. americana, Marshall.) Fruit roundish- oval, skin thick, reddish orange, witli 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 3Iex- ico. Tree from 10 to 15 feet high. F<-uit ripens in July and August. III. The Beach Plum, or Sand Plum. {P. maratima, Wang.) A low shrub, with stout straggling branches, found mostiy on thy sandy sca-cxast, from Massa- chusetts to Virginia, and seldom ripening well elsewhere. Fruit roundish, scarcely an inch in diameter, red or purple, covered with a bloom ; pleasant, but som« what astringent. Leaves oval, linely serrate. 264 THE PLUM. plum and the prui>e 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 alwaj^s 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 gel quite cold. They are then rounded, an operation which is per- formed by turning the stone in the plum without breaking the skin, and pressing the two ends together between the thumb and finger. They are then again put upon the sieves, which are placed in an oven, from which the bread has been just drawn. The door of the oven is closed, and the crevices are stopped round it with clay or dry grass. An hour afterwards, the plums are taken out, and the oven is again shut with a cup of water in it, for about two hours. When the water is so warm as just to be able to bear the finger in it, the prunes are again placed in the oven, and left there for twenty-four hours, when the operation is finished, and they are put loosely into small, long, and rather deep boxes, for sale. The common sorts are gathered by shaking the trees ; but the finer kinds, for making French plums, must be gathered in the morning, before the rising of the sun, by taking hold of the stalk, between the thumb and finger, without touching the fruit, and laid gently on a bed of vine-leaves in a basket. When the baskets are filled, without the plums touching each other, they are removed to the fruit room, where they are left for two or three days exposed to the sun and air ; after which, the same process is employed as for the others ; and in this way the delicate bloom is retained on the fruit, even when quite dry. Propagation and culture. The plum is usually propagated in this country by sowing the seeds of any common free grow- ing variety, (avoiding the damsons which are not readily work- ed.) and budding them when two* years old, with the finer sorts. The stones should be planted as soon as gathered, in broad drills, (as in planting peas.) but about an inch and a half deep. In good soil the seedlings will reach eighteen inches or two ^qqX SOIL. 265 K leight, the next season, and in the autumn or the ensuing •pring, they may be taken from the seed beds, their tap roots ^educed, and all that are of suitable size, planted at once in the lursery rows, the smaller ones being thickly bedded until after \nother season's growth. The stocks planted out in the nursery will, ordinarily, be ready for working about the ensuing midsummer, and, as the plum is quite difficult to bud in this dry climate, if the exact season is not chosen, the budder must watch the condition of the trees, and insert his buds as early as they are sufficiently firm, — say, tn this neighbourhood, about the 10th of July. Insert the buds, if possible, on the north side of the stock, that being more pro- tected from the sun, and tie the bandage rather more tightly than for other trees. The English propagate very largely by layers three varieties ^f the common plum — the Muscle, the Brussels and the Pear Plum, which are almost exclusively employed for stocks with them. But we have not found these stocks superiour to the seedlings raised from our common plums, (the Blue Gage, Horse-plum, &c.,) so abundant in all our gardens. For dwarf, ing, the seedlings of the Mirabelle are chiefly employed. Open standard culture, is the universal mode in America, as the plum is one of the hardiest of fruit trees. It requires lit- tle or no pruning, beyond that of thinning out a crowded head, or taking away decayed or broken branches, and this should be done before midsummer, to prevent the flow of gum. Old trees that have become barren, may be renovated by heading them in pretty severely, covering the wounds with our solution of gum shellac, and giving them a good top dressing at the roots. SorL. 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 consider- able mixture of clay. In sandy soils, the tree blossoms and sets plentiful crops, but they are rarely perfected, falling a prey to the curculio, an insect that harbors in the soil, and seems to find it difficult to penetrate or live in one of a heavy texture, while a warm, light, sandy soil, is exceedingly favorable to its propagation. It is also, undoubtedly true, that a heavy soil is naturally the most favourable one. The surprising facility with which superior new varieties are raised merely by ordinary re- production from seed, in certain parts of the valley of the Hud- son, as at Hudson, or near Albany, where the soil is quite clayey, and also the delicious flavour and great productive- ness and health of the plum tree there almost without any care, while in adjacent districts of rich sandy land it is a very uncer- tain bearer, are very convincing priwfs of the great importance of clayey soil for this fruit. Where the whole soil of a place is light and sandy, we H^ould 23 366 THE TLvn. recommend the employment of pure 3'ellow 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 alpo one of the best substances, and especially that from salt wa*'^ 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- stance, it drives away or destroys most of those to which the plum is liable. The most successful plum grower in our neigh- bourhood, applies, with the best results, half a peck of coarse salt to the surface of the ground under each bearing tree, annu- ally, about the first of April. Insects and diseases. There are but two drawbacks to the cultivation of the plum in the United States, but ttiey 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, (Rhynch(2nus 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 ihe country, after a flattering profusion of snowy blos- soms and an abundant promise in the thickly set young crops of fruit, has the frequent mortification of seeing nearly all, or indeed, often the whole crop, fall from the trees when half or two-thirds grown. If he examines these falling fruits, he will perceive on the surface of each, not far from the stalk, a small semi-circular scar. This star is the crescent-shaped insignia of that little Turk, the curculio ; an insect so small, as perhaps, to have es- caped his observation for years, unless particularly drawn to it, but which nevertheless appropriates to himself the whole pro- duct of a tree, or an orchard of a thousand trees. The habits of this curculio, or plum-weevil, are not yet fully and entirely ascertained. But careful observation has resulted in establishing the following points in its history. The plum- weevil is a small, dark brown beetle, with spots of white, yellow, and black. Its length is scarcely one-fifth of an inch. On its back are two black humps, and it is fur- nished with a pretty long, curved throat and snout, which, when it is at rest, is bent between the forelegs. It is also provided with two wings with which it flies through the air. How far this insect flies is yet a disputed point, some cultivators aflSrming that it scarcely goes far- Fig. lOlT^Ae cur- ^^®^ ^^^^ ^ single tree, and others believing c&o, and its mark, that it flies over a whole neighbourhood. Our mSECTS AND DISEASES. 267 own observation inclines us to the belief that this insect erni- grates just in proportion as it finds in more or less abundance the tender fruit for depositing its ego;s. Very rarely do we see more than one puncture in a plum, and, if the insects are abun- dant, the trees of a single spot will not afford a sufficient num- ber for the purpose ; then there is little doubt (as we have seen them flying through the air,) that the insect flies farther in search of a larger supply. But usually, we think it remains nearly in the same neighbourhood, or migrates but slowly. About a week or two after the blossoms have fallen from the trees, if we examine the fruit of the plum in a district where this insect abounds, we. shall find the small, newly formed fruit, beginning to be punctured by the proboscis of the plum- weevil. The insect is so small and shy, that unless we watch closely it is very likely to escape our notice. But if we strike or shake the tree suddenly, it will fall in considerable numbers on the ground, drawn up as if dead, and resembling a small raisin, or, perhaps more nearly, a ripe hemp seed. From the first of April until August, this insect may be found, though we think its de- predations on fruit, and indeed its appearance in any quantity, is confined to the month of May in this climate. In places where it is very abundant, it also attacks to some extent the cherry, the peach, and even the apple. Early in July the punctured plums begin to fall rapidly from the tree. The egg deposited in each, at first invisible, has be- come a white grub or larva, which slowly eats its way towards the stone or pit. As soon as it reaches this point, the fruit falls to the ground. Here, if left undisturbed, the grub soon finds its way into the soil. There, according to most cultivators of fruit, and to our own observations, the grubs or larvse remain till the ensuing spring, when in their perfect form they again emerge as beetles and renew their ravages on the fruit. It is true that Harris, and some other naturalists, have proved that the insect does som.e- times undergo its final transformation and emerge from the ground in twenty days, but we are inclined to the opinion that this only takes place with a small portion of the brood, which, perhaps, have penetrated but a very short distance below the surface of the soil. These making their appearance in mid- summer, and finding no young fruit, deposit their eggs in the young branches of trees, etc. But it is undeniable that the season of the plum-weevil is early spring, and that mcst of the larvse which produce this annual swarm, remain in the soil during the whole period interven'.ng since the fall of the previ- ous year's fruit. There are several modes of destroying this troublesome in- sect. Before detailing them, we v/ill again allude to the facf, that we have never known an instance of its being troublesome 369 THE r^TTM. in a heavy soil. Almost always the complaint comes from por- tions of country v\ here the soil is light and sandy. The explana- tion of this would seem to be that the compact nature of a clayey soil is not favourable to the passage or life of this insect, while the warm and easily permeable surface of sandy land nurses every insect through its tender larvae state. Plum trees grow, ing in hard trodden court-yards, usually bear plentiful crops. Following these hints some persons have deterred the plum- weevil by paving beneath the trees ; and we have lately seen a most successful experiment which consisted in spreading be- neath the tree as far as the branches extended a mortar made of stiff clay about the thickness of two or three inches — which completely prevented the descent of the insect into the earth. This is quickly and easily applied, and may therefore be re- newed every season until it is no longer found necessary. The other modes of destroying the plum-weevil are the fol- lowing : — 1. Shaking the tree and killing the beetles. Watch the young fruit, and you will perceive when the insect makes its appear- ence, by its punctures upon them. Spread some sheets under the tree, and strike the trunk pretty sharply several times with a wooden mallet. The insects will quickly fall, and should be killed immediately. This should be repeated daily for a week, or so long as the insects continue to make their appearance. Repeated trials have proved, beyond question, that this rather tedious mode, is a very effectual one if persisted in.* Coops of chickens placed about under the trees at this season will assist in destroying the insects. 2. Gathering the fruit and destroying the larvcB. As the in- sect, in its larvae 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, iaily, 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 for a couple of seasons, has been pretty effectual. Others have re- ported less favourably of it ; but this, we think, arose from their trying it too short a time, in a soil and neighbourhood where the insect is very abundant, and where it consequently had sought extensively other kinds of fruit besides the plum. * Merely shaJcing the tree is not sufficient. The following memorandum, as ad- iitional proof, we quote from the Genesee Farmer. " Under a tree in a remote part of the fruit garden, having spread the sheets, I made the following experi- ment. On shaking the tree well I caught five curculios ; on jarring it with the hand I caught twelve more ; and on striking the tree with a stone, eight more dropped on the sheets. I was now convinced 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 hundre i and sixty of these insects." We will add to this, that to prevent injury to the tree a large wooden mallet should be substitute(? for a bammer, and it is better if a thick layer of cloth is bound over its head. INSECTS AND DISEASES. 289 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. S. The use of salt. A good deal of attention has lately been drawn to the use of common salt, as a remedy for the curculio. Trials have been made with this substance in various parts of the country, where scarcely a ripe plum was formerly obtained, with the most complete success. On the other hand, some per- sons after testing it, have pronounced it of no value. Our own experience is greatly in favour of its use. We believe that, properly applied, it is an effectual remedy against the curculio. while it also promotes the growth of the tree, and keeps the soil in that state most congenial to its productiveness. The failure?', that have arisen in its use, have, doubtless, grown out of an im- perfect application, either in regard to the quantity or the timo of applying it. In the directions usually given, it seems only considered ne- cessary to apply salt, pretty plentifully, at any season. If the soil be thoroughly saturated with salt, it is probable that it would destroy insects therein, in any stage of their growth. But, though the plum tree seems fond of saline matter, (and one of the most successful experimenters applied strong fish brine, at the rate of three or four pails full to a tree of moderate size,) it must be confessed this is a somewhat dangerous mode, as the roots are forced to receive a large supply of so powerful an agent at once. The best method of applying salt against the plum-weevil is that of strewing it pretty thickly over the surface, when the punctured plums commence dropping. The surface of the ground should be made smooth and hard, and fine packing salt may then be evenly spread over it, as far as the branches extend, and about a fourth of an inch in depth. Should the weather be fine, this coat will last until the fruit infected has all fallen ; should it be dissolved or carried off by showers, it must be replaced directly. The larvse or grubs of the weevil, in this most tender state, emerging from the plum to enter the ground, will fall a prey to the effect of the salt before they are able to reach the soil. If this is carefully and generally practised, we have little doubt of its finally ridding the cultivator of this troublesome enemy, even in the worst districts and soils. The knots, or black gum. In some parts of the country this is a most troublesome disease, and it has, in neighbou?:hoods where it haf'been suffered to take its course, even destroyed the wholo race of plum trees. 23* 270 THE PLUM. The knots is a disease attacking the bark and wood. The former at first becomes swollen, afterwards bursts, and, finally, assumes the appearance of large, irregular, black lumps, with a nard, cracked, uneven surface, quite dry within. The passage of the sap upwards, becomes stopped by the compression of the branch by the tumor, and, finally, the poison seems to dissemi nate itself by the downward flow of the sap through the whole trunk, breaking out in various parts of it. The sorts of plum most attacked by this disease, are those with purple fruit, and we have never known the green or yellow fruited varieties infected, until the other sorts had first become filled with the knots. The common horse plum, and damson, appear to be the first to fall a prey to it, and it is more difficult to eradicate it from them, than from most other sorts. The common Morella cherry is, also, very often injured by the same 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 larvae of the plura-M^eevil 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 attention. First, in some parts of the country, where the curculio has been troublesome for many years, the knots have never been known. Secondly, in many cases, the knots have been abun- dant on plum trees, when the fruit was entirely fair and unin- jured by the curculio, even upon the same branches. These facts seem so irreconcilable with the opinion that the curculio produces both these effects, that we rather incline at present to the belief, that though the curculio deposits its eggs in the tumors on the branches while they are yet soft and tender, yet it is not to the curculio, but to some other insect or cause, that we owe this unsightly disease. Practically, however, this is of little account. The experi- ence of many persons, besides ourselves, has proved, most satis- factorily, that it is easy to extirpate this malady, if it is taken in season, and unremittingly pursued. As early as possible in the spring, the whole of the infected trees should be examined, and every branch and twig that shows a tumor, should be cut off*, and immediately burned. Whatever may be the insect, we thus destroy it, and, as experience has taught us that the malady spreads rapidly, we will thus effectually prevent its increase. If the trees are considerably attacked by it, it will probaWy be necessary to go over them again, about the middle of May, VARIETIES. 271 but, usually, once a year will be sufficient. If any of the trees are very much covered with these knots, it is better to head back the shoots severely, or dig them up and burn them outright, and it will be necessary to prevail on your neighbours, if they are near ones, to enter into the plan, or your own labors will be of little value. Pursue this simple and straightforward practice, for two or three seasons, (covering any large wounds made, with the solution of gum shellac,) and the knots will be found to disappear, the curculio to the contrary notwithstanding. Varieties. There are now a pretty large number of fine plums, and some most important additions have been made by the seedlings raised in this country. The Green Gage still stands at the head of the list for high flavour, though several other sorts are nearly or quite equal to it. The Washington, the Jefferson and the Columbia, are among the largest and most beautiful ; and Coe's Golden Drop and Roe's Autumn Gage, are very desirable for their late maturity. In 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 varieties, the flesh parts from the stone, while in others, it ad- heres. And, finally, the depressed line or channel which runs down one side of the exterior surface of the plum, is called the suture, and the prominence or absence of this feature enables us to distinguish many kinds at first sight. Class I. Green, White, or Yellow Plums* 1. Autumn Gage. Roe's Autumn Gage. A new plum, raised by Wm. Roe, Esq., of Newburgh, of good quality, a very abundant bearer, and so late in its maturity, as to be valuable. The tree forms a spreading head, with regular, pointed, ovate leaves ; the branches drooping with the weight of the fruit, which is in perfection about the middle of Sep- tember. Branches smooth. Fruit medium size, oval, rather broadest towards the stalk. Stalk three-fourths of an inch long, inserted without any de. Fig. 102 Autumn Gage, 272 THE PLUM. pression. Skin pale yellow, covered with thin whitish bloom. Flesh greenish yellow, separating from the stone ; juicy, sweet, and of delicate, pleasant flavour. Stone long, compressed, point- ed at both ends. 2. Apricot. Lind. Miller. Apricot Plum of Tours. Abricotee de Tours. ) ^ , Abricotee. \ ■^»«- Yellow Apricot. Branches quite downy, nearly white. Fruit above medium size, roundish, with a deep suture or furrow. Stalk very short, seldom half an inch long. Skin yellow, dotted and tinged with red on the sunny side, covered with a white bloom. Flesh yel- low, rather firm, separates from the stone ; slightly bitter, until fully ripe, when it is melting, juicy, and high flavoured. Ripe the middle of August. This is the true old Apricot plum of Uuhamel. The Apricot plum of Thomson is an inferiour, clingstone, oval fruit, (with smooth branches.) fit only for cooking. 3. Byfield. Man. This plum, not having yet borne fruit with us, we can only give its character from the mss. of Mr. Manning. Branches smooth. Fruit small, round ; suture a mere line. Stalk half an inch long, set in an even basin. Skin light yel- low, with red spots around the stem. Flesh yellow, of good fla- vour, adheres to the stone, which is thick. Middle to last of August. 4. Duel's Favourite. An excellent new plum, raised by that successful grower, Isaac Denniston, of Albany, and named after his friend, the dis- tinguished agriculturist, Judge Buel. Branches smooth, reddish. Fruit pretty large, ovate, broad- est towards the stalk. Suture quite distinct fiar half the cir- cumference. Stalk nearly three quarters of an inch long, rather stout, slightly inserted. Skin pale green, thickly sprinkled with lighter dots, and speckled with a little red next the stalk. Flesh greenish-yellow, rather firm, juicy, and quite rich and high fla- vouryd, adheres to the stone, which is long and pointed. Last of August. 5. BiNGHABi. §Man. Ken. Thomp. A native fruit, originally from Pennsylvania, and named afte» WHITE OR YKLLOW PLUMS. 21 S the Bingham family, but better known now near Boston, where it is very popular. Fruit large, handsome, productive, and excellent. Branches downy. Fruit an inch and three fourths long, oval, rather widest towards the stalk. Skin deep yellow, somewhat spotted with rich red on the sunny side. Stalk slightly inserted. Flesh yellow, adhering to the stone, juicy, and of rich and delicious flavour. Last of August and first of September. 6. Bleecker's Gage. § Man. German Gage. A fruit of the first quality, and the most popular plum in the northern and western portion of this state, being not only ex- cellent, but remarkably hardy, and a good and regular bearer. It was raised by the late Mrs. Bleecker, of Albany, about 30 years ago, from a prune pit given her by the Rev. Mr. Dull, of Kingston, N. Y., which he receiv- ed from Germany. The original, tree still stands in her garden. It ripens the last of August, from a week to two weeks latei than our Yellow Gage. Branch- es downy. Fruit of medium size, roundish-oval, very regular. Suture scarcely perceptible. Stalk quite long, an inch or more, straight and pretty stout, downy, slightly inserted. Skin yellow, with numerous imbedded white specks, and a thin white bloom. Flesh yellow, rich, sweet, and luscious in flavour. Separates almost entirely from the stone, which is pointed at both ends. Leaves dark green. Easily dis- tinguished from Yellow Gage by Rg. 103. Bleecker's Gage. its longer and stouter stalk. 7. Coe's Golden Drop. Thorap. Lind. P. Mag. Bury Seedling. Coe's Imperial. New Golden Drop. Fair's Golden Drop. Golden Gage.^ Coe's Golden Drop is worthy of its name, being the largest, Hiost beautiful, and delicious of late plums. It succeeds admi 274 THE 1LT7U. rably in the middle states, ripening from the middle to the last of September. It bears abundantly, keeps well, and frequently grows larger than the Magnum Bonum. No garden is complete with- out it. It is an English va- riety, raised by a market gardener, in Suffolk, whose name it bears. Branches smooth. Fruit of the largest size, oval, with a well marked suture, on one side of which it is a little more swollen than the other, the outline narrowing towards the stalk. Skin light yellow, with a number of rich, dark red spots on the sunny side. Stalk nearly an inch long, rather stiff, set on the end of the fruits. Flesh yellow, rather firm, adhering closely to the stone, which is quite Fig. 104. Coe's Golden Drop. pointed. Flavour rich, sweet, and delicious. 8. Drap d'Or. Thomp. Lind. Lang. Mirabelle Double. Duh. Mirabelle Grosse. Yellow Perdrigon. The Drap d'Or, or Cloth of Gold, Plum is about the size and figure of the Green Gage, but of a fine golden yellow and ripens a week earlier. Branches slightly downy. Fruit below medium size, round, with an indistinct suture and a dimpled or pitted apex. Stalk slender, half an inch long. Skin rich bright yellow, with a few crimson specks when fully exposed. Flesh yellow, sugary and rich, but sometimes a little dry ; separates freely from the stone. Early in August. 9. DowNTON Imperatrice. Thomp. Lind. A hybrid, raised by Mr. Knight, from the White Magnum Bonum, fertilized by the Blue Imperatrice. A strong, upright growing tree, and a brisk, sprightly flavoured fruit. Ripens late, and is valuable for preserving. WHITE OR YELLOW PLUMS, 5875 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. 10. Denniston's Albany Beauty. A good variety. Branches slightly downy. Fruit rather be- low medium size, roundish-oval, with an obscure suture. Skin pale whitish-green, marked with numerous small purplish dots^ and covered with a thin bloom. Stalk an inch or more long, slender, very slightly inserted. Flesh yellow, moderately juicy, rich, and sweet, separates from the stone, which is small and pointed. Ripe 24th of August. 11. Denniston's Superb. § An excellent seedling, from Mr. Denniston's famous plum or- chard, near Albany, N. Y., of the Green Gage family, a third larger than the latter variety, and nearly as rich in flavour. Branches downy. Fruit round, a little flattened, and having a distinct suture, often extending quite round the fruit. Skin pale yellowish-green, marked with a few large purple blotches and dots, and overspread with a thin bloom. Stalk rough, three fourths of an inch long, set in a cavity of moderate size. Flesh very thick, (the stone being small,) moderately juicy, with a rich vinous flavour. Stone parts readily, and is roundish and thick. Middle and last of August. 12. Dana's Yellow Gage. Man. A New-England variety, raised by the Rev. Mr. Dana, of Ipswich, Mass. It is a very hardy and healthy tree, and bears abundantly. The flavour good, and rather more sprightly than our common Yellow Gage, though not so luscious. Fruit of medium size, oval, pale yellow, with a very thin bloom, the skin clouded like that of the Imperial Gage. Flesh adheres to the stone, juicy, sweet, with a lively, peculiar fla- vour. Last of August and first of September. 13. Emerald Drop. A variety produced in our own gardens, from a stone of the Washington. It is a rich juicy plum, nearly first rate, and a most abundant bearer. «7e THE PLUM. Branches long and smooth. Fruit of medium size, long-oval. Suture strongly marked, and the fruit larger on one of its sidfes. Skin pale yel- lowish-green, sometimes dull green only, in the shade. Stalk three- fourths of an inch long, inserted with scarcely any depression. Flesh green- ish-yellow, very juicy and rich, ad- heres somewhat to the stone, which is long and pointed. Last of August. 14. Ghiston's Early. A large and handsome (native ?) fruit, resembling, a good deal, the Magnum Bonum or Yellow Egg Plum, Fig. 105. Emerald Drop, but a freestone. Branches smooth, short-jointed. Fruit large, oval, skin clear yellow, with a light bloom. Flesh yellow, separates from the stone, of pleasant fla- vour. Middle of August. 15. Green Gage. § Lang. Lind. Thomp. BruynGi Bradford Schuyler's (Sage \ Wilraot's Green Gage. New Green Gage. • late Green Gage. Isleworth Green Gage. Burgnon Gage. Reine Claude. Grosse Reine Claude. Grosse Reine. Damas Vert. Sucrin Vert. Verl Bonne. Abricot Vert. Dauphine. ofvanota French gardens. The Green Gage is universally admitted to hold the first rank in flavour among all plums, and is every where highly esteemed. In France, this variety is generally known as the Reine Claude, having, it is said, been introduced into that country by Queen Claude, wife of Francis I. During the last century, an English family by the name of Gage, obtained a number of fruit trees from the monks of Charteuse, near Paris. Among / \ them was a tree of this plum, which, having lost its name, was called by the gardener the Green Gage. It is pronounced, by Lindley, the best plum in England, and we must ad- mit that we have no superiour to it jjgyg^ fig. 106. Grmi Qage, WHITE OR YELLOW PLUMS. 27? The Green Gage is a very short-jointed, slow growing tree, of spreading and rather dwarfish habit. It is an abundant and pretty regular bearer, though the fruit is a little liable to crack upon the tree in wet seasons. Branches smooth. Buds with large shoulders. Fruit round, rather small, seldom of medium size. Suture faintly marked, but extending from the stalk to the apex. Skin green, or yel- lowish-green at full maturity, when it is often a little dotted or marbled with red. Stalk half to three-fourths of an inch long, slender, very slightly inserted. Flesh pale green, exceedingly melting and juicy, and usually separates freely from the stone. Flavour, at once, sprightly and very luscious. Ripe about the middle of August. There are several seedling varieties of this plum in various parts of this country — but none superiour or scarcely equal to the old. That known as the Bruyn Gage, which has been dis- seminated from the garden of A. Bruyn, Esq., of Kingston, -N. Y., is only the true Reine Claude, brought by Chancellor Livingston from France. 16. Hudson Gage. A new early plum, which promises to rank among the first, of the season at which it ripens. It is one of the seedlings which Mr. Lawrence, of the city of Hudson, (see Lawrence's Favour, ite,) has had the good fortune to give to the public within a few years. It has some affinity to the Imperial Gage, but ripens three weeks earlier. Branches slightly downy. Fruit of medium size, oval, a little enlarged on one side of the obscure suture. Skin yellow, clouded with green streaks under the skin, and covered with a thin white bloom. Stalk short, little more than half an inch long, inserted in a moderate hollow. Flesh greenish, very juicy and melting, with a rich, sprightly, excellent flavour. It separates from the stone, (adhering very slightly,) which is quite small. First week in August, two weeks before the Washington. 17. HuLiNGs' Superb. § Pom. Man. Keyser's Plum. A noble plum, of the largest size, raised from seed by Mr. Keyser, of Pennsylvania, but first made known to cultivators by Dr. Wm. G. Hulings, of the same state. It is as large as the Washington, frequently measuring six inches in circumference, or two and a fourth in diameter, the longest way. In flavour, it is more sprightly than that plum, having its sweetness relieved by a little acidity, and is scarcely inferiour to the Green Gage, It is productive, and in every way, a fruit of great merit. 24 278 THE PLUM. The tree is remarkable for its vigorous growth, its stout, hlum shoots with large shouldered buds, and its fine luxuriant foliage. It is a good bearer, especially in strong soils. Branches downy. Fruit very large, globular, a little incli- ning to ovate, with a distinct suture. Stalk three fourths of an inch long, set in a shallow depression. Skin dull, greenish- yellow. Flesh pale greenish-yellow, rather firm, with a rich, brisk, excellent flavour; partly clinging to the stone. Rioens middle of August. 18. Imperial Ottoman. Thomp. A very neat, early plum, of good flavour, and a prolific bearer. It has the reputation of having been brought from Turkey, but it is uncertain whether this is correct. Branches slightly downy. Fruit scarcely below medium size, roundish, between Green Gage and the American Yellow Gage in appearance, and having a suture on one side, from the stalk half way down. Stalk downy, slender, curved, three-fourths of an inch long, inserted in a very slight cavity. Skin dull yellow, clouded with darker streaks, and covered with a thin bloom. It adheres considerably to the stone, which is pointed at both ends. The flesh is juicy, sweet, melting, and of very good flavour. It ripens the last of July, or four or five days before the American Velio v/ Gage. 19. Imperial Gage. § Pom. Man. Ken. Flushing Gage. Thomp. Floy. Prince's Imperial Gage. White Gage, of Boston, Superiour Green Gage. The Imperial Gage has long ijnjoyed the reputation of one of the most excellent and produc- tive of plums. It was raised at Prince's Nursery, Flushing, N. Y., from the seed of the Green Gage, and the fact of the fruit of a single tree near Boston having produced fruit to the value of near fifty dollars, annually, has often been repeated as a proof of the profit of its cultivation for market. It should be remarked, however, as an exception to the general rule, that it is pec uliarly fitted for dry, light soils, where many sorts drop their fruit, and fig. lo?. imperial G rv^„,.i Imperiale blanche. i-'-enc/J. Grosse Luisante. J M of The White Magnum Bonum, or Egg Plum, as it is almost universally known here, is a very popular fruit, chiefly on ac- count of its large and splendid appearance, and a slight acidity, which renders it admirably fitted for making showy sweetmeats or preserves. When it is raised in a fine warm situation, and is fully matured, it is pretty well flavoured, but ordinarily, it is considered coarse, and as be- longing to the kitchen, and not to the dessert. Branches smooth, long. Fruit of the largest size, measuring six inches in its longest cir- cumference, oval, narrowing a good deal to both ends. Suture well marked. Stalk about an inch long, stout, inserted, with- lOut cavity, in a folded border. (Skin yellow, with numerous white dots, covered with thin white bloom — when fully ripe, of a deep gold colour. Flesh yellow, adhering closely to the stone, rather acid until very ripe, when it becomes sweet, though of only second rate fla- Fig. 114. White Magnum Bonum. vour. Stem long, and pointed at both ends. A pretty good bearer, though apt, in light soils, to drop from the tree before matured. Middle of August. * There is really no practical difference between the White, and the Yellow Magnura Bonum. The fruit, is precisely similar in appearance and quality, Ihougli tlio growth of the two trees may not fully agree. WHITE OR YELLOW PLUMS. 287 34. White Damson. Thomp. Lind. Late Yellow Damson. Shailer's White Damson. White Prune Damson. White Damascene. A very pretty and pleasant little plum of the damson class. In England it is thought of very little value, except for preserving, but here, where it matures more perfectly, it becomes a very pleasant table fruit, and from its lateness, may be considered a very desirable variety. The long slender branches are loaded, so as to be pendant, with the weight of the abundant rich clusters of fruit. Branches smooth, and of thrifty growth. Fruit small, about an inch long, oval. Skin pale yellow, with a white bloom, and sprinkled with reddish brown spots at maturity. Stalk rather more than half an inch long, downy, inserted without depres- sion. Flesh adheres closely to the stone, yellow, and when fully ripe, of a rich, sprightly, sub-acid, agreeable flavour. Ripens about the last of September, and will hang, shrivelling some- what, until severe frosts. 35. White Perdrigon. Thomp. Nois. Perdrigon blano. O. Duk. Muitre Claude. Brignole ? Avery sugary plum, which is largely cultivated in Provence, along with the Brignole, for drying, to form the celebrated Brignole prunes — so called from the little town of that name. Thompson, indeed, makes this and the Brignole synonymous, but the French consider them distinct, the Brignole being larger, rather yellower, and dryer. It is probable that the difference is very slight. Branches downy. Fruit middle sized, oval, narrowing to- wards the stalk. Skin pale greenish-yellow, with numerous small white dots, and a few red spots on the sunny side — thinly coated with bloom. Stalk three-fourths of an inch long, slenaer, Flesh pale yellow, very sweet with a slight perfume, and ad. heres to the stone. Ripens last of August. 36. Yellow Gage, Prince's. § P. Man. American Yellow Gage, {of some.) White Gage, {of some.) The Yellow Gage was raised, so long ago as the year 178?^, oy the elder Mr. Prince, of Flushing, L. 1. It is very common on the Hudson river, but we do not find any description of it in Manning or Kenrick. We have noticed that it is sometimes confounded, at Boston, with the Imperial Gage, which is really IBS THE PLUM. quite distinct. Its great hardiness and productiveness, joined to its rich sugary flavour^ make it a favourite sort. There is a tree in the gardens here, thirty years old, which still bears most excellent crops annually. Branches smooth, short-jointed, with glossy leaves, and form- ing a large spreading head. Fruit a little above medium size, oval, rather broadest towards the stalk. Suture a mere line. Skin golden yellow, a little clouded, and covered with a copious white bloom. Stalk an inch long, in- serted in a small round cavity. Flesh deep yellow, rich, sugary and melting, though sometimes rather dry ; parts freely from the stone. Ripens rather early, about the first week in August. The growth of this plum is not only very different from the Im- perial Gage, but the fruit of the latter is readily distinguished by its abundant juiciness, its green- ish colour, and the superiour snrightliness of its flavour. Fig. 115. Prince's YeUow Gage. 37. Yellov^ Gage, [of the English.] Thomp, Little Queen Claude. Mill. Lind. Petite Reine Claude. O. Duh. Reine Claude blanche. petite espece. Small Green Gage. '^ of some Gonne's Green Gage. [ English White Gage. ) gardens. This plum, formerly known, we believe, as the Little Queen Claude, but which has now received the soubriquet of Yellow Gage, we suppose for good reasons, from the head of the fruit department, in the London Horticultural Society's garden, is an old French variety, described by Duhamel. It is of smaller size than the true Green Gage, much inferior in flavour, and does not appear to us much worthy of cultivation, when that plum, the Jefferson, and Lawrence's Favourite can be had. Branches smooth and rather long. Fruit below medium size, round, with a distinct suture on one side. Stalk half an inch long, rather slender, inserted in a slight hollow. Skin pale yel- lowish-green, speckled with a few reddish dots, and overspread with a good deal of bloom. Flesh pale yellow, sweet, ana pleasant, separates freely from the stone. Ripens about the middle of August. RED OR PURPLE PLUMS. 899 Class II. Red, Blue, or Purple Plums, 38. Abricot^e Rouge. Thomp. O. Duh. Nois The Abricotee Rouge, or Red Apricot plum, is a French va- riety, of rather pretty colour, but indifferent in flavour, and not comparable to several of our native sorts. Branches smooth. Fruit of medium size, oval, considerably flattened at each end. Stalk nearly an inch long, set in a slight cavity. Skin of a fine clear red in the shade, violet in the sun, covered with an abundant blue bloom. Flesh orange colour, sweet, but rather dry, and without much flavour ; separates ■%eely from the stone. Ripens the last of August. S9. American "Wheat. A singular little plum, of second quality, received by us from the late Robert Manning. Branches slender, smooth, leaves quite small and light coloured. Fruit quite small, of the shape of a small bullet, dropping from the tree when ripe. Skin pale blue, covered with a white bloom. Stalk slender, half an inch long. Flesh greenish, melting, juicy, and sweet, adheres to the stone. Last of August. Bears abundantly. 40. Blue Gage. Lind. Mill. Azure Hative. Thomp. Black Perdrigon. little Blue Gage. An ordinary little round blue plum, the Azure HdUve cf the French, of sweet and pleasant flavour, and very hardy, but the most indifferent of all the Gages. It bears most abundant crops every season, and we have found the seedlings to make good stocks. Branches slender and downy. Fruit quite small and round, about three quarters of an inch in diameter. Skin dark blue, covered with light blue bloom. Stalk three fourths of an inch long. Flesh greenish, juicy, a fittle acid, somewhat rich, and separates from the stone. Ripe the middle of August. 41. Brevoort's Purple. Floy. Ken. New- York Purple. Floy. Brevoort's Purple Bolmar. Brevoort's Purple Washington. Originated by Henry Brevoort, Esq., of New- York, from a 25 290 THE PLUM. Stone of the Washington planted in 1819. It is a nandsome and most productive plum, but appears to us to have been over praised as regards its flavour, which is of second quality. Branches long, smooth. Fruit large, oval, suture distinct at the base. Skin reddish purple, or reddish, covered with a violet bloom. Stalk three fourths of an inch long, set in a deep but narrow cavity. Flesh yellowish, soft, juicy, not very sweet, but with considerable vinous flavour, adheres closely to the stone. Ripe the first of September. 42. Blue Perdrigon. Violet Perdrigon. ) , ■ j Blue Perdrigon. ^^^^d. Perdrigon Violette. O. DxiL Brignole Violette. The Blue Perdrigon is a very old variety, having been intro- duced into England from Italy, as long ago as 1582. It is a sweet and pleasant plum, and is largely employed with the White Perdrigon in making the Brignole prunes. Branches downy. Fruit of medium size, oval, narrowing a little towards the stalk. Skin at first reddish, but becoming purple, sprinkled with many brown dots, and covered with a very thick whitish bloom. Stalk three fourths of an inch long, set in a small cavity. Flesh greenish-yellow, rather firm, sugary, rich and excellent, adhering to the stone. Last of August. 43. Blue Imperateice. § Thomp. P. Mag. Tmperatric.e. Lind. MUl, Veritable Imperatrice. Violette. Imperatrice Violette. O. Duh. The true Blue Imperatrice is an admirable plum, one of the finest of the late plums, hanging for a long time on the tree, and may be kept in the fruit room a considerable period after being gathered. It is rich, sugary and excellent. The branches are long, smooth, and slender, and the smaller twigs start out at nearly right angles with the main branches. Fruit of medium size, obovate, tapering most towards the stalk. Stalk nearly an inch long, set in Fig. 116. Blue Imperatrice, a slight hollow. Skin deep purple, RED OR PURPLE PLTJMS. 291 covered with a thick blue bloom. Flesh greenish-yellow, pretty firm, rather dry, but quite rich and sugary, adhering closely to the stone. Ripens in October, and will hang, in sheltered situ- ations, till the middle of November. The so-called Semtana, or Blue Imperatrice of Boston, has been considered, until lately, as identical with this plum. It is an acid, rather harsh fruit, only fit for preserving, and should not, therefore, be confoundea with the true Blue Imperatrice, which is sweet and excellent. The growth of this spurious tree resembles that of the true Imperatrice, the fruit is oval, narrowing to the stalk, which, however, is scarcely mor^ than half an inch long, very slender, and set without depression. Skin dark blue, with little bloom, flesh rather acid, and adheres to the stone. An abundant bearer, and hangs till late frosts. This fruit, so well known about Boston, seems to agree with the figure and description of the Imperatrice Violette of the old Duhamel, and we doubt, therefore, the identity of the English and French Plums of this name. Duhamel, even in the dryer and finer climate of France, only says, " assez douce pour unc Prune tardive." This will apply to the Imperatrice or Semiana of Boston, but not to the Blue Imperatrice of the English. 44. Cooper's Large. Coxe. Thomp. Cooper's Large Red. Cooper's Large American. La Delicieuse ? Lind. Coxe who first described this plum, says it was raised by Mr Joseph Cooper, of New-Jersey, from a stone of the Orleans. He considers it as a fine large plum, but exceedingly liable to rot upon the tree, and we learn from Mr. Ives, of Salem, thai the same complaint was made by former cultivators of this sorl in his neighbourhood, where it is now nearly abandoned. It seems to be scarcely known now in this country — that is to say, in gardens* — as we have made diligent search for it, the last two years, without being able to obtain the fruit of the true sort. Lindley describes a plum, La Deliceuse, as having been brought from New- Jersey about 1815, and which was sold by Mr. Kirke, for a guinea a plant. And Mr. Thompson gives this fruit as identical with Cooper's Large. We hope another season to be able to compare the two. Thompson's description of the Cooper's Large is as follows. • Some nurserymen here, we regret to say, do not scruple to fill large catalogues ^Ith the names of varieties which have no corresponding existence in theil grounds. 292 THE PLUM. Branches smooth. Fruii purple, oval, of medium size, sepa- rates from the stone, of second quality, ripens at the end of September, and a great bearer. Coxe describes it as ripening in August, and of the largest fiize. The following is Lindley's description of La Deliceuse, which we give in order to assist in identifying the two, if they prove really distinct. Branches long and smooth. Fruit oval, about two inches long, and one and three quarters in diameter. Su- ture rather broad, shallow, swelled a little more on one side than on the other. Stalk an inch long, slender, slightly inserted. Skin pale yellow on the shaded side, but in the sun deep purple full of brown specks. Flesh yellow, and separates from the stone. Juice peculiarly rich and abundant. Ripe in October, with the Imperatrice. 45. Columbia. § Columbian Gage. A noble plum, a contemporary of the Lawrence's Favourite, already described, and like that, raised by Mr. Lawrence, of Hudson, from a pit of the Green Gage. It is a superb looking, and a rich flavoured variety — undoubtedly one of the finest of the large dark coloured plums. The tree is re- markable for its very stout blunt shoots, large roundish leaves, and the spreading horizontal form of its head. It is also highly productive. Branches and upper side of the leaves downy. Fruit of the largest size, six or seven inches in circumference, nearly globular, one half rather larger than the other. Skin brownish purple, dotted with numerous fawn-coloured specks, and covered with much blue bloom, through which appears a red- dish brown tint on the Fig. 117. Columbia. shaded side. Stalk about an inch long, rather stout, inserted in a narrow, small cavity. Flesh orange, not very juicy, but RED on /unrL" rLur.rs. 298 when at full maturity, very rich, sugary and excellent ; it sepa- rates freely from the stone, except a little on the edge. The stone is quite small and compressed. Last of August. 46. Corse's Admiral. A rather large, light purple plum, which, lil^e the two or three following ones, was raised by Henry Corse, Esq., an intelligent cultivator, of the neighbourhood of Montreal, Canada. They are all well adapted to a northern climate. Branches quite downy. Fruit above medium size, oval, or a little obovate, considerably enlarged on one side of the suture. Skin light purple, covered with a pale lilac bloom, and dotted with yellow specks. Stalk nearly an inch long, hairy, slightly inserted. Flesh greenish-yellow, juicy and sprightly, but se- cond rate in flavour, and adhering closely to the stone. A pro- lific tree. September. 47. Corse's Field Marshal. Handsome in appearance. Skin lively purplish red. Fruit rather large, oval. Stalk rather slender, three-fourths of an inch long, slightly inserted. Flesh greenish-yellow, juicy, but a little tart, adheres closely to the stone, which is long, and pointed at both ends. Ripe middle and last of August. 48. Corse's Nota Bene. Ken. This is the best of Mr. Corse's varieties that have been proved in the United States. Branches smooth. Fruit of rather large size, round. Skin pale lilac or pale brown, ofven 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 rich, and separates from the stone. The tree is a very great bearer, and is very hardy. First of September. 49. Cr.uGER's Scarlet. § Cruger's. Cruger's Seedling. Cruger's Scarlet Gage. An exceeding delicate and beautiful dessert fruit, raised from seed, by Henry Cruger, Esq., of New-York, and first dis.iemi- nated from the gardens here. Its mild and agreeable flavour is preferred by many who do not like the more luscious plums, and its sure and abundant crops render it a favourite on light soils, where the curculio destroys many less hardy. Mr. Ives in- 25* 294 THE PLUM. Fig. 118. Cruger's Scarlet. well after ripening. Last of August. forms us, that with him, it is less liable to drop from the tree than any other sort. Branches downy. Fruit rather larger than a Green Gage, roundish- oval, with an obscure suture. Skin, when fully exposed, a lively red, but usually a bright lilac, covered with a thin bluish bloom ; and speckled with numerous golden dots ; in the shade it is pale fawn-coloured on one side. Stalk half an inch long, set in a shallow depression. Flesh deep orange, not very juicy nor rich, but with a very agreeable, mild, sprightly flavour. It hangs 50. Cherry. Thomp. Coxe. Early Scarlet. Myrobolan. ") Virginian Cherry. / of European De Virginie. | gardens. D'Araerique Rouge. J Prunus Myrobolana. O. Duh. Lind. Prunu,'' Cerasifera. Pursh. Miser Plum, of Hoffy. The Cherry Plum, or Early Scarlet, is a very distinct species. It has been considered a native of this country, but we doubt this, and think, with Pursh, that it is only found here in the neighbourhood of houses. The tree grows pretty rapidly, forms a small, bushy head, and is easily recognized by the slender- ness of its branches, and the smallness of its leaves. It bears the greatest profusion of snowy blossoms in the spring, which from the early date at which they appear, are rather liable to be cut off by frost. There are several varieties produced from seed, but that most common here, is round, about an inch in diameter, of a lively red, with very little bloom, and a very slender, short stem, set in a narrow cavity. On the trees they resemble cherries, rather than plums. The flesh is greenish, melting, soft, very juicy, with a pleasant, lively, sub-acid flavour — neither rich nor high flavoured, and adheres closely to the stone. The stone is oval, and pointed. It ripens about the middle of July, before most other plums, and this, and its pretty appearance at the dessert, are its chief merits. Branches smooth. The common cherry plum, or Myrobolan, of Europe, is EED OR PURPLE PLUMS. 296 rather larger, and shaped like a heart. In all other respects the same. Golden Cherry Plum. Mr. Samuel Reeve, of Salem, New- Jersey, has produced a seedling of the cherry plum, which is worthy of notice.* It is heart-shaped, yellow, speckled with scarlet in the sun, but of a glossy waxen yellow in the shade. The habit of the tree is exactly that of the common cherry plum, but as it is a very abundant bearer, and ripens early in July, Mr. R. has found it one of the most profitable plums for the market. It is worthy of more extensive trial. 51. Coe's Late Red. § Thomp. Lmd. Saint Martin. ) of the Saint Martin Rouge. S French. Prune de la St. Martin. Nois. This plum (which should properly be called the St. Martin's, though as it was also claimed to have been raised by an English nurseryman, it seems difficult to rid it of that title,) proves, with us, to be an exceedingly valuable, late variety. Indeed, it is so late, that we fear, to the north of this, it would not come to ma- turity. It grows vigorously, bears regularly and heavily, and would prove a valuable market fruit. The flavour is excellent. Branches downy. Fruit of me- dium size, nearly round, with a well marked suture running along one side. Skin light purplish-red, with a thin blue bloom. Stalk pretty stout, three-fourths of an inch long, set nearly even with the surface. Flesh yellowish, rather firm and crisp, juicy, with a rich vinous flavour, separating almost entirely from the stone. October and November. Fig. 119. Cof's Late Red. 52. Cheston. Thomp. Lind. Matchless. Lang. Diapree 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, • Described in Hoffy's Orchardist's Companion, (Philadelphia,) as the MARi^Bt fLUN. THE PLUM. with a blue bloom. Stalk quite short, set without depression. Flesh yellow, firm, sweet, and rather sprightly, separating from the stone. Last of July, and first of August. 53. Denniston's Red. A strikingly handsome, new seedling, which has newly com« into bearing, in the celebrated plum orchard of the gentleman whose name it bears, at Albany. Branches smooth, dark coloured. Fruit rather large, round- ish-oval, narrowed tovvards the stalk. Suture running half round. Skin of a beautiful light red, sprinkled with many small, fawn coloured dots, and dusted with a very light bloom. Stalk very long and slender, slightly inserted. Flesh amber colour, juicy, rich, and sprightly, with an excellent flavour. It separates from the stone, which is small, oval, and compressed. Last of August. 54. Domine Dull. § 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 wag the common Dutch prune, which this strongly resembles. The same gentleman's little parcel of plum stones from ^'fader- land,'' it will be remembered, gave origin to Bleecker's Gage, one of the finest of our yellow varieties. Branches long and smooth. Fruit of medium size, long- oval, with little or no suture. Skin very dark purple, nearly black, dusted with some blue bloom. Stalk nearly an inch long, inserted with very little cavity. Flesh yellow, quite juicy at first, but if allowed to hang on the tree becomes dry, rich and sweet ; it adheres closely to the stone. A pro digious bearer, and a reallj Fi^:mr Domine DuU, good fruit. September. USD OR PtTRFLB PLUMS. fti^l 55. Damson. Thomp. Common Damson. Purple Damson, Black Damson. Early Damson, {of many.) The common, oval, blue Damson is almost too well known to i incorrectly Howell's Large. Prune Peche. ) of some. Jenkins' Imperial. Louis Philippe. A fine looking fruit, probably of English origin, and confound- ed by some with the Peach Plum* of the French. Its size, and handsome appearance, will always give it a place in the plum orchard, but it must be confessed that it will hardly rank as a first rate dessert fruit, being decidedly inferiour to the Columbia, * For the tmo Peach Plum, See Supplement. RED OB PURPLE PLTJMS. 807 a plum of even larger dimensions. The young trees are readily known by their straight, large, blunt purplish shoots, nearly smooth, and not gray and downy, like those of the Goliath. Fruit of the largest size, regularly formed, roundish. Stalk about half an inch long, rather stout, and set in a wide shallow depression. Skin purple, dusted with a blue bloom. Flesh dull greenish-yellow, becoming tinged with red at maturity, a little coarse grained, with a rich, brisk flavour, and adhering partially to the stone. A good and regular bearer. Ripens about the 15th of August. Mr. Rivers has lately sent to this country trees of the Peach Plum, which he says is the Prune P^che of Brittany, superiour to, and quite distinct from the Nectarine. 78. Peecoce de Tours. § O. Duh. Thomp. Lind. Early Tours. Noire Hative. Violet de Tours. Perdrigon Violet. ) incorrectly Blue Perdrigon- ^ of some. The Early Tours plum is yet very little known in the United States, but deserves a more general trial, as it is esteemed abroad as an excellent very early plum, ripening the last of July, among the first of the season. Branches downy. Fruit rather more than an inch in diame- ter, oval, with a shallow suture. Skin deep purple, covered with a thick azure bloom. Stalk half an inch long, set in a narrow cavity. Flesh at first greenish, but becoming dull yellow at maturity ; a little fibrous, but juicy, sweet, melt- ing, and slightly perfumed ; it adheres considerably to the stone. 79. Purple Favourite. § This delicious fruit received its name from us some years ago. The tree from which the stock now in this country was derived, stood for many years (until it died of old age,) in the centre of the principal garden Kg. 126. Purple Favour^*«. here, and was planted bv the 808 THE PLUM. father of the author. Its origin we were never able to learn, and we have not been able during all our pomological re searches and comparisons, to identify it with any other sort. The Purple Favourite, when in perfection, is not surpassed by any other plum in luscious flavour. It is more juicy and melting than the Purple Gage — and has some affinity to the Diapree Rouge, or Mimms. It should have a place in every garden, as it bears well, and is very hardy. In the nursery it has the dwarfish habit of the Green Gage, but more slender shoots. Branches nearly smooth, short-jointed. Fruit medium size, often large, roundish-obovate. Suture none. Skin light brown in the shade, brownish-purple in the sun, dotted with numerous golden specks, and dusted with thin, light blue bloom. Stalk three-fourths to one inch long, set in a very slight depression. Flesh pale, greenish, very juicy, tender, melting, with a lus- cious sweetness. Parts freely from the stone, which is very small and roundish. Begins to ripen about the 20th of August, and will hang for a fortnight on the tree. This is known, incorrectly, as the Purple Gage, in some parts of the country. 80. Purple Gage* § Lind. Pom. Mag. Reine Claude Violette. Thomp. Nois. Die Violette Koning Claudie. SicMer. Violet Queen Claude. The Purple Gage holds the first place for high flavour among puiple plums abroad, Athough it is as well known in France under the title of the Reine Claude Violette, as in Eng- land under that of the Purple Gage, yet its native country is not precisely determined. Branches smooth, much like those of the Green Gage. Fruit medium sized, shaped like the Green Gage, roundish, a little flattened. Suture shallow, but distinct. Stalk an inch long, rather thick, set in a narrow cavity. Skin a little' thick, violet, dotted with pale yellow and covered with light blue bloom. Flesh greenish-yellow, rather firm, rich, sugary, and very high flavoured, separates from the stone, which is oval and com- pressed. Ripens rather late, and will hang on the tree — shriv- elling a little, but not cracking — all the month of September. Fig. 127. Purple Gage. EED OR PUrtPLE PLUMS. 300 81. Pond's Seedling. Pond's Purple. Ken. A productive plum of only second quality. It was brought into notice by Mr. Samuel Pond, a nurseryman near Boston, but the original tree grew in the garden of Henry Hill, Esq,, in the city of Boston. Branches downy. Fruit middle sized, roundish. Skin purple. Stalk short. Flesh yellowish, rather dry, separates from the stone, sweet, mingled with acid, of tolerable flavour. Ripens early in August, and hangs a long time. 82. Peoly's Early Blue. This is a native fruit, of medium quality, which we received from Mr. Manning. Branches very downy. Fruit middle sized, oblong, suture scarcely visible. Skin very dark blue, covered with light blue bloom. Stalk short, uneven. Flesh yellow, of pleasant flavour, adhering partially to the stone, which is not large, but rather bluntly terminated. Ripens about the 10th of August. 83. Prune D'Agen. Nois. D'Agen. > Thomp. Agen Datte. Prune d'Ast. S St. Maurin. Robe de Sergent. Prune de Brignole, {of some.) A French prune, of good quality, chiefly used for drying or preserving. Branches smooth, leaves narrow. Fruit of me- dium size, obovate, flattened on one side. Skin purple, with a blue bloom. Stalk short. Flesh greenish-yellow, sweet. It is a freestone, and makes an excellent prune. It ripens late in September, and bears prodigious crops. 84. Prune, Manning's Long Blue. § Large Long Blue. Man. Manning's Long Blue. Manning's Long Blue Prune, we received from the late Mr. Manning, with the account that it was had by him without a name, from Landreth's Nursery,^ Philadelphia. It is undoubt- edly a seedling of the common Quetsche, and is one of the best of this family of plums. Its large size, long keeping, and late- ness, added to the fact that it bears most abundant crops, make it a good market fruit. 310 THE PLITM. Branches smooth. Fruil quite large, long-oval, a little one-sided, with an obscure suture. Stalk very long, and slender, set in a very trifling depression. Skin dark pur- ple, with a thick blue bloornc Flesh greenish-yellow, firm, rather juicy, with a sweet, sprightly, pleasant flavour. It separates pretty readily from the stone, which is long and pointed. First to last of September. Ripens gradu. ally, and bears carriage well. 85. Queen Mother. Thoinp, Ray. Lind. RedQuoen Mother. Pigeon's Heart. Damas Violet. A neat little reddish plum, long known in European Fig. 128. Manning's Long Blue Prune, gardens. Branches smooth, rather feeble in growth. Fruit rather small, round, about an inch in diameter. Skin dark, purplish-red in the sun, pale red- dish amber in the shade, with many reddish dots. Stalk half an inch long. Flesh yellow, sweet and rich, separating freely from the stone, which is quite small. September. 86. QuETscHE, OR German Prune. Thomp. Coramon Qtietsche. True Large German Prune. Turkish Quetsche. Leipzic. Sweet Prune. Damask. Zwetsche. Quetpche Grosse. Prune d'Allemagne. Quetsche d'Allemagne Grosse. Damas Gros. Covetche. Imperatrice Violette. ^ Impsratrice Violette Grosse. > incorrectly, of some. Damas Violet Gros. J ac. to Thotnp. 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, givea rise to many shades of character. It is a valuable class of plums, of fair quality for the table, but most esteemed for dry RED OB PURPLE PLUMS, 811 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 thi:.k blue bloom. Stalk three-fourths of an inch long, slender, slightly inserted. Flesh firm, green, sweet and pleasant, separates from the stone, which is flat, very long, and a little curved. Ripens about the 10th of September. This prune is, perhaps, the most universal and most valuable fruit tree in Germany, Hungary, Saxony, and all central Eu- rope. Preserved, it is used in winter as a substitute for butter, by the laboring peasantry ; and dried, it is a source of large profit 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 Austrian Quetsche, Thomp, (Quetsche de Br^me, Bre men Prune,) is a sub-variety, much like the foregoing, purple, a freestone, of rather better flavour, and ripening somewhat later. St. James' Quetsche, is another variety, with smooth branch- es, and oblong fruit of medium size ; flesh purple, adheres to the stone, of very good flavour. It yields great crops. Sep- tember. 87. Royale. O. Duh. Thomp. Nois. La Royale. Lind. Hooker. The Royale, a French variety, is undoubtedly one of the richest plums. It is peculiarly crisp, with a very high flavour, and is remark- able for the exceedingly. thick coat of bloom which covers the skin. The tree is a slow grower, forms a bushy, spreading head, and its very downy shoots have a gray or whitish appearance. It bears regularly, but moderately, and, though not fit for the orchard, it is a first rate garden fruit. Fruit of medium size, often quite large ; round, lessening a little to- wards the stalk. Suture distinct at the apex on one side only. Skin Fig. 129. Royale. reddish-purple, dotted with light brown specks, and covered with a thick pale bloom, which adheres closely. Stalk three- fourths of an inch long, downy, set in a narrow cavity. Flesh 312 THE PLUM. dull yellow, rather firm, but melting, very juicy, with an ex- ceedingly rich, vinous flavour ; it separates from the stone, which is small, roundish, pointed at both ends. Ripe the last of August, and will hang, dropping gradually, till the middle of September. 88. Red Perdrigon. Lind. Fors. Perdrigon Rouge. Nois. An agreeable late French plum, which hangs a good while on the tree, improving in flavour, till it becomes very sweet and excellent. It appears to be a very hardy grower. Branches downy. Fruit of medium size, roundish, slightly oval. Skin at first pale, but becoming fine deep red, dotted with fawn-coloured specks, and dusted with much lilac bloom. Stalk an inch long, rather stout, set in a small round cavity. Flesh bright yellow, a little crisp and firm, quite juicy and Bweet, and parts freely from the stone. Last of August to the middle of September. 89. Red Magnum Bonum. Lind. Thomp. Mill. Purple Egg, Imperiale Violette. Red Imperial. Imperiale Rouge. Imperial. Dame Aubert violette. Purple Magnum Bonum. Imperiale. Florence. Prune d'ceuf. Imperial Violet. of ike French. The Red Magnum Bonum is a large, handsome, egg-shaped fruit, seen in abundance in cur markets, and chiefly valued for cooking and preserving, being rather harsh for the dessert. In fine dry seasons, it becomes of tolerable flavour. Branches smooth. Fruit large, much like the White Magnum Bonum in form, oval, with a strong suture, on one side of which the fruit is more swollen. Skin rather pale in the shade, but deep red in the sun, sprinkled with many gray dots, and dusted with but little pale bloom. Stalk an inch or more long, slender, set in a narrow cavity. Flesh greenish, rather firm and coarse, with a sub-acid flavour, separating from the stone, which is oVal and pointed. Last of August and first of September. It is proper to state here, that this plum has been several times reproduced from seed, on the North River, and with little difference of character, except that some are freestones and others clingstones. Duane's purple is often confounded with the Red Magnum Bonum. It is a much better plum, and is easily distinguished, even when not in fruit, by its very gray, domny shoots. BBD OR PURPLB FLtTMS. StS 90. RoYALE DE ToxTRs. § O. Duh. Poit. Thomp. Royal Tours. This capital, early plum, from the neighbourhood of Tours, in France, is yet very scarce in this country, (two or three spuri- ous sorts having been received by this name,) but deserves to become generally known and cultivated. Its flavour is of the finest, and it commences ripening at the last of July, before most of the fine varieties. Branches always quite downy. Fruit large, roundish, but marked with a large and deep suture extending quite half round, and enlarged on one side. At the apex is a small white depressed point. Skin lively red in the shade, deep vio- let in the sun, with many minute golden dots, and coated with a thick blue bloom. Stalk half to three-fourths of an inch long, stout, set in a 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. 91. RoYALE Hative. § Thomp. Nois. Early Royal. Mirian. A new early plum of French origin, and the highest excel- lence. It is yet very scarce with us, having lately been re- ceived from the garden of the London Horticultural Society. It strongly resembles, both in appearance and flavour, the Purple Gage, or Reine Claude Violette, but ripens a month earlier. Branches very downy. Fruit of medium size, roundish, a little wider towards the stalk. Skin light purple, dotted, (and faintly streaked,) with brownish-yellow, and covered with a blue bloom. Stalk half an inch long, stout, inserted with little or no depression. Flesh amber yellow, with an unusually rich, high flavour, and parts from the stone, (adhering slightly, till ripe.) Stone small, flattened, ovate. Begins to ripen about the 20th of July. 92. Red Gage. § Pom. Man. An American plum, of delicious flavour, very hardy, and a prodigious bearer. It is a seedling raised from the Green Gage, by the elder Wm. Prince, of the Flushing Nurseries, in 1790. It grows very vigorously, and is distinguished, when young, by "ts deep green, crimped foliage. Branches dark reddish, smooth. Fruit about as large as the 27 dl4 THE PLUM, Fig. 130. Red Gage, Green Gage, but more oval, regularly formed. Skin brownish or brick red; with little bloom. Stalk rather slen. der, set in a narrow cavity. Flesh greenish-amber, very juicy, melling, sugary, and luscious. It parts freely from the stone, which is small. Mid- dle of August. [This is quite distinct from the Long Scaklet, (which see,) some- times called Red Gage, or Scarlet Gage.] 93. River's Early. Two new seedlings raised by Mr. Thomas Rivers, an English nurseryman of reputation. Their parent was the Precoce de Tours, but they are said to be earlier, hardier, and more prolific than that variety. "River's Early, No. ]," has downy shoots; No. 2, baa smooth shining shoots. Both bear oval, purple fruit, of medium size ; flesh yellow, sweet and excellent. They ripen the last of July. 94. Suisse. Thomp. Poit. Simiana. Monsieur Tardif. Prune d'Altesse. Prune Suisse. Swiss Plum. A handsome October plum, bearing some affinity to the St. Martin, or Coe's Late Red, and ripening about the same time, or a little earlier. It is very different from the oval plum, in- correctly known as the Semiana about Boston.* Branches smooth. Fruit globular, rather large, with a broad shallow suture on one side, and terminating in a depressed point. Skin pale red in the shade, but lively violet red in the sun, dot- ted with numerous specks — a little marbled, and coated with a thick blue bloom. Stalk nearly an inch long, pretty stout, set in a wide hollow. Flesh greenish-yellow, crackling and melt- ing, with a brisk, rich flavour, in which there is a slight, but pleasant sharpness. It adheres to the stone, which is thick, with a rough edge. September, to the middle of October * See Bine Imperfitncs. RED OB PtmPLE PLTJMS. 815 95. Sharp's Emperor. Thomp. Denyer's Victoria 1 Queen Victoria 1 A beautiful new plum from England, which will prove an addition to our collection. It bears abundantly, and has a peculiarly tender stone. Branches strong, downy, and foliage large. Fruit quite large, roundish-oval. Skin, when exposed, of a fine bright, lively red, paler in the shade, with a delicate bloom. Flesh deep yellow, separates from the stone, of a pleasant, moderately rich flavour. Middle and last of September. Denyer's Victoria resembles this, but we require another trial before pronouncing them identical. 96. Thomas. A new plum, of a lively, de-ep salmon colour, with a red cheek ; a very attractive contribution to the dessert, though not of first rate flavour. It is a native variety, and the fruit was first exhibited by Mr. Wra. Thomas, of Boston, who has a fine tree in his garden. It was thence named the Thomas Plum, by the Massachusetts Horticultural Society. It has some resem- blance to Sharp's Emperor. Branches slightly downy. Fruit large, roundish-oval, a little irregular, and rather compressed in the direction of the suture. Stalk hairy, half an inch or more, long, stout, set in a small, narrow cavity. Skin salmon colour, with numerous dots, and a soft red cheek. Flesh pale yellow, a little coarse grained, but with a mild, pleasant flavour, separating freely from the stone. The stone is peculiarly light coloured. Ripe the last of August, *nd bears admirably. 97. Virgin. Thomp. Lately received from England, where it has the reputation of bearing " some resemblance to the Reine Claude Violette, though scarcely so rich." It has not yet been tested here. Branches smooth. Fruit of medium size, roundish. Skin purple. Flesh yellow, of rich flavour, and separates from the Btone. Ripens the last of August and beginning of September. Ornamental Varieties. There are few varieties of plums, which are considered 818 THE PE/B purely ornamental. One, however, is a remarkable exception to this, as it is scarcely exceeded in beauty in the month of May by any other flowery shrub — we mean the Double Flow- ering Sloe. It is a large shrub, only 10 or 12 feet high, wiih 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 English Sloe, or Blackthorn. [Prunus spinosa,) is rather an ornamental tree in shrubbery plantations. The branches are more thorny than those of the common damson, and the fruit is nearly round, quite black, but covered with a thick blue bloom. In the spring, this low tree is a perfect cloud of white blossoms. The Double-blossomed Plum has large and handsome, double white flowers. Except in strong soils, however, they are apt to degenerate and become single, and are, indeed, always inferiour in effect to the Double Sloe. The Cherry Plum we have already described. It is one of the fruit bearing sorts. 1. Selection of choice varieties for a small garden. Royal Hative, Hudson Gage, Green Gage, Jefferson, Lawrence's Fa- vourite, Huling's Superb, Purple Favourite, Purple Gage, Coe's Golden Drop. 2. Flums that will hear well in light soils, and generally with- stand the curculio. Lombard, Cruger's, Blue Gage, Roe's Au- tumn Gage, Red Gage, Long Scarlet, Bleecker's Gage, Coe's Golden Drop, and all the Damsons. 3. Plums suitable for a cold northern climate. Smith's Or- leans, Bleecker's Gage, Denniston's Superb, Corse's Nota Bene, Orleans, Cruger's Scarlet, Washington, Duane's Purple. 4. Plums suitable for a southern climate. Bingham, Imperial Gage, Washington, Large Long Blue, Huling's Superb, Coe's Late Red; Joe's Golden Drop. CHAPTER XXI. THE PEAR. Pyrus communis, L. RosacecB, of botanists. PotneTt of the French ; Bimebaim, German ; Peer^ Dutch ; Pero, Italian ; tad Per a, Spanish. The Pear is, undeniably, the favourite fruit of modern times, and modern cultivators. Indeed, we believe the Pear of mociera ITS HISTORY. 317 limes, thanks to the science and skill of horticulturists, is quite a different morsel for the palate, from the pear of two or three centuries ago. In its wild state it is one of the most austere of all fruits, and a choke pear of our fields, really a great improve- ment on the wild type, seizes ones throat with such an unmer- ciful gripe, as to leave behind it no soothing remembrances of nectar and ambrosia. So long ago as the earliest time of the Romans, the pear 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 from Cato. Pliny in his 15th book describes the varieties in cultivation in his time, as exceedingly numerous ; and mentions a number which were named after the countries from which they were received. Of all pears, he says, the Costumine is the most de- licate and agreeable. The Falernian pear was esteemed for •its juice ; and the Tibernian, because it was preferred by the Emperor Tiberius. There were ' proud pears' which were so- called, because they ripened early and would not keep, and ' winter pears,' pears for baking, as at the present day."* None of these old Roman varieties have been handed down to us, and we might believe, some of them approached the buttery luscioas- ness of our modern pears, did not Pliny pithily add, most unfor- tunately for their reputation, " all pears whatsoever are but a heavy meat, unless they are well boiled or baked." In fact the really delicious qualities of this fruit were not developed until about the seventeenth century. And within the last sixty years the pear, subjected to constant reproduction from seed by Van Mons and his followers, and to hybridizing or crossing by Mr. Knight and other English cultiva'tors appears, at length, to have reached almost the summit of perfection, in beauty, duration, and flavour. Of Professor Van 'Mons and his labours of a whole life, almost devoted to pears, we have already spoken in our first chapter. From among the 80,000 seedlings raised by himself, and the many thousands reared by other zeal- ous cultivators abroad, especially in Belgium — the Eden of the pear tree — there have been selected a large number of varieties of high excellence. In this country, we are continually adding to the number, as, in our nev\^er soil, the pear, following the natural laws of successive reproduction, is constantly appearing in new seedling forms. The 'high flavour of the Seckel pear, an American variety, as yet unsurpassed, in this respect, by any European sort, proves the natural congeniality of \\a'. cli- mate of the northern states to this fruit. The pear tree is not a native of North America, but was in- * Arboretum BriUanicHnu 27* 818 THE PEAK. 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 ahroad, 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 Home Lacy, Herefordshire, Eng. land — a perry pear — from which were made more tlian once, 1.5 hogsheads of perry in a single year. In 180.5 it covered more than half an acre of land, the branches bending down and taking root, and, in turn, producing others in the same way. Loudon, in his recent work on trees, says that it is still in fine health, though reduced in size. One of the most remarkable pear trees in this country, is growing in Illinois, about ten miles north of Vincennes. It is not believed to be more than forty years old, having been plant- ed by Mrs. Ockletree. The girth of its trunk one foot above the ground, is ten feet, and at nine feet from the ground, six and a half feet ; and its branches extend over an area sixty-nine feet in diameter. In 1834 it yielded 184 bushels of pears, in 1840 it yielded 140 bushels. It is enormously productive al- ways ; the fruit is pretty large, ripening in early autumn^ and is of tolerable flavour.* Another famous specimen, perhaps the oldest in the country, is the Stuyvesant Pear tree, originally planted by the old governor of the Dutch colony of New- York, more than two hundred years ago, and still standing, in fine vigour, on what was once his farm, but is now the upper part of the city, quite thickly covered with houses. The fruit is a plea- sant summer pear, somewhat like a Summer Bonchretien. Uses. The great value of the pear is as a dessert fruit. Next to this, it is highly esteemed for baking, stewing, preserv- ing and marmalades. In France and Belgium the fruit is very generally dried in ovens, or much in the same way as we do the apple, when it is quite an important article of food. Dessert pears should have a melting, soft texture, and a sugary, arom.atic juice. Kitchen pears, for baking or stewing, should be large, with firm and crisp flesh, moderately juicy. The juice of the pear, fermented, is called Perry. This is made precisely in the same way as cider, and it is richer, and more esteemed by many persons. In the midland coun- ties of England, and in various parts of France and Germany, what are called perry pears — very hardy productive sorts, hav ing an austere juice — are largely cultivated for this purpose. In several places in our eastern states, we understand, perry is now annually made in considerable quantities. The fruit * Rev. H. W. Beecher, in Hovey's Magazine. GATHERING AND KEEPING. 319 should be ground directly after being gathered, and requireg rather more isinglass — (say 1| oz. to a barrel,) to fine it, on racking, than cider. In suitable soil the yield of perry to the acre is usually about one third more than that of cider. The wood is heavy and fine grained, and makes, when stain* ed black, an excellent imitation of ebony. It is largely em- ployed by turners for making joiners' tools. The leaves will dye yellow. Gathering and keeping the fruit. The pear is a pecu- liar fruit in one respect, which should always be kept in mind; viz. that most varieties are much finer in fiavour 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 rul«, but they are very few. And, on the other hand, we know a great many varieties wnich 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 ripening of a ^e\v full grown, but worm-eaten specimens, which fall soonest from the tree ; and, secondly, by the change of colour, and the readiness of the stalk to part from its branch, on gently raising the fruit. The fruit should then be gathered — or so much of the crop as appears sufficiently matured — and spread out on shelves in the fruit room* or upon the floor of the garret. Here it will gradually assume its full colour, and become de- liciously melting and luscious. Many sorts which, ripened in the sun and open air, are rather dry, when ripened within door, most abundantly melting and juicy. They will also last for a considerably longer period, if ripened in this way — maturing graduallj', 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, larrels, or small boxes, and placed in a cool, dry room, free from frost. Some varieties, as the D'Aremberg, will ripen finely with no other care than placing them in barrels in the cellar, like apples. But most kinds of the finer winter dessert pears, should be brought into a warm apartment for a couple of weeks before their usual season of maturity. They should be kept covered, to prevent shrivelling. Many sorts that are com- paratively tough if ripened in a cold apartment, become very melting, buttery and juicy, when allowed to mature in a room kept at the temperature of 60 or 70 degrees. * So important is the ripening of pears in the house that most amateurs of thij fruit, find it to their advantage to have a small room set apart, and fitted up with shelves in tier*, to be used solely as a fruit room. 820 TlIB FEAB. Propagation. The finer sorts of pears are continued or in creased, by grafting and budding, and the stocks, on which to work, are either seedlings or suckers. Sucker stocks have usu ally such indifferent roots, they are so liable to produce suckers, continually, thennselves, 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, hov/ever, are, by far, the best stocks for the pear, in all cases ; and seedlings from strong growing, healthy pears, of common quality- — such as grow about most farmer's gardens, are preferable, for stocks, to those raised from the best varie- ties — being more hardy and vigorous. As it is, usually, found more difficult to raise a good supply of needling 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 ssow the seed as soon as may be, after the fruit is well matured ; the second, to sow it only in deep rich soil. It should be previ- ously trenched — if not naturally deep — at least twenty inches or two feet deep, and enriched with manure or compost mixed with ashes. This will give an abundant supply of nutriment to the young seedlings, the first year — without which, they becoine 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 nursery rows for budding. While a dry, thin soil, wall seldom produce good stocks, even in half a dozen years. The seeds should be sown precisely like those of the apple, in broad drills, and the treatment of the stocks, when planted in the rows for budding, is quite similar. Budding is almost uni- versally preferred by us, for propagating the pear, and this tree takes so readily, that very few failures can happen to an expe- rienced hand. About the first of August, in this latitude, is ths proper season for performing this operation. We may add here, that one year old pear seedlings, are often winter-killed, when the autumn has not been such as to ripen the wood thoroughly. A few branches of evergreens, or some slight covering laid along the rows, will prevent this. Or, they may be laid in by the heels, in a sheltered place. The thorn makes very good stocks for the pear, except, that if grafted above ground, the tree is often apt to be broken off at the point of union, by high winds. This is obviated by grafting a little below the surface. Grafting on the thorn is a very use- ful practice for strong clayey soils, as, on such stocks the peai may be grown with success, when it would not otherwise thrive. SOIL AND SITUATION. 321 h also comes rather earlier into bearing. Grafting on the mountain ash is thought to rendev the pear more hardy, and i^ retards the blosisoming so much as to prevent their being in- jured by spring frosts. The pear is sometimes budded on the apple, but it is then usually very s?iort-lived. For rendering the pear dwarf, the Quince stock is almost universally used, as the pear unites readily with it, becomes quite dwarf in habit, and bears very early. Some large grow- ing pears — as the Duchess of Angouleme — extremely liable to be blown off the tree, bear much better on the Quince stock, and others are considerably improved in flavour by it. The dwarf pear, however, it must be confessed, rather belongs to the small garden of the amateur, than to the orchardist, or him who desires to have regular large crops, and long-lived trees. The dwarf tree is usually short-lived, seldom enduring more than a dozen years in bearing — but it is a pretty, and eco- nomical way of growing a good many sorts, and getting fruit speedily, in a small garden. The pear not being very abundantly supplied with fibrous roots, should never be transplanted, of large size, from the nur- sery. Small, thrifty plants, five or six feet high, are much to be preferred. Soil, situation, and culture. The best soil for this fruit tree, is a strong loam of moderate depth, on a dry subsoil. The pear will, indeed, adapt itself to as great a variety of soils as any fruit tree, but, in unfavourable soils, it is more liable to suffer from disease, than any other. Soils that are damp during any considerable portion of the year, are entirely unfit for the pear tree ; and soils that are over- rich and deep, like some of the western alluvials, force the tree into such over luxuriant growth, that its wood does not ripen well, and is liable to be killed by winter blight. The remedy, in this case, consists in planting the trees on slightly raised hillocks — say eight inches above the level of the surface, and using lime 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. The pear succeeds so well as an open standard, and requires so little care or pruning — less, indeed, in the latter respect, than any other fruit tree, that training is seldom thought of, except ir the gardens of the curious or skilful. The system of quenouilh or distaff U^Amng, an interesting mode of rendering trees very productive in a small space, we have already fully described in p. 37, as well as root pruning for the same purp^sf in p. 32. 822 THE PEAR. In orchard culture, the pear ^s usually planted about thirty feel distant each way ; in fruit gardens, where the heads are somewhat kept in by pruning, 20 feet is considered sufficient by many. Pear trees in a bearinor 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 promotea steady and regular growth, is far preferable to occasional heavy manuring, which, as will presently be shown, has a tendency to induce the worst form of blight to which this tree is subject. Diseases. x\s 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 ex- tending the cultivation of this fine fruit. For nearly an hun- dred years, its existence has been remarked in this country, and, until very lately, all notions of its character and origin have been so vague, as to lead to little practical assistance in removing or remedying the evil. Careful observation for several years past, and repeated com- parison of facts with accurate observers, in various parts of the country, have led us to the following conclusions: 1st, That what is popularly called the pear blight, is, in fact, two distinct diseases. 2nd, that one of these is caused by an insect, and the other by sudden freezing and thawing of the sap in unfavourable autumns. The first, we shall therefore call the insect blight, and the second, the frozen- sap blight. 1. The insect blight. The symptoms of the insect blight are as follows : In the month of June or July, when the tree is in full luxuriance or growth, shoots at the extremities of the branches, and often extending down two seasons' growth, are observed suddenly to turn brown. In two or three days the leaves become quite black and dry, and the wood so shrivelled and hard as to be cut with difficulty with a knife. If the branch is allowed to remain, the disease sometimes extends a short dis- tance further down the stem, but, usually, not much further than the point where the insect had made his lodgment. The insect which causes this blight, was first discovered by the Hon. John Lowell, of Boston, in 1816, and was described by Professor Peck. >ander the name of Scolytus pyri. It is very minute, being INSECT BLIGHT. 323 scarcely one-tenth of an inch long ; and it escapes from the branch almost as soon as, by the withering of the leaves, we are aware of its attack ; hence, it is so rarely seen by carelosg 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, eithei behind, or below a bud. Whether the egg hatches at once, we are not aware, but the following spring, the small grub or larva grows through the sap wood or tender alburnum, beginning at the root of the bud, and burrows towards the centre of the stem. Around this centre or pith, it forms a circular passage, some- times devouring it altogether. By thus perforating, sawing off, or girdling, internally, a considerable portion of the vessels which convey the ascending sap, at the very period wh^n 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 pas- sage where it makes its exit, may now more easily be disco- vered, below or by the side of the bud, resembling a hole bored with a 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 Might, we are inclined to think, do not extend much below the point where the insect has deposited its egg, a material point of difference from the frozen-sap bhghi which often poisons the system of the whole tree, if allowed to remain, or if, originally, very extensive. The remedy for the insect Might is very distinct. It is that originally suggested by Mr. Lowell, which we and many others iiave pursued with entire success, when the other form of the disease was not also present. This remedy consists, at the very first indications of the existence of the enemy, in cutting off and burning the diseased branch, a foot below the lowest mark of dis- coloration. The insect is usually to be found at the bottom of this blackened point, and it is very important that the branches be removed early, as tlie Scolytus is now about emerging from hia burrow, and will speedily escape us, to multiply his mischie/ 324 THE PEAlt. elsewhere. If there is much appearance of the insect blight, the tree should be examined every noon, so long as there are any indications of disease, and the amputated branches carried at once to the fire. II. Tke frozen sap blight. We give this term to the most formidable phase of this disease that affects the pear tree. Though it is, by ordinary observers, often confounded in its effects, with the insect blight, yet it has strongly characteristic marks, and is far more fatal in its effects. The symptoms of the frozen-sap blight are the following. First; the appearance, at the season of winter or spring pruning, of a thick, clammy sap, of 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 extremities, ol 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 oif, the inner bark and heart-wood will be found dark and discoloured some distance below where it is fresh and green outside. If the tree is slightly affected only, it may pass of! with the loss of a few branches, but if it has been seriously tainted, the disease, if not arrested, may, sooner or later, be carried through the whole system of the tree, which will gra- dually decline, or entirely perish. To explain the nature of this disease, we must first premise that, in every tree, there are tv.'o currents of sap carried on, 1st, tlie upward current of sap, which rises through the outer wood, (or alburnum,) to be digested by the leaves ; 2nd, the downward current, v/hich descends through the inner bark, (or libsr,) forming a deposite 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. f The summer having been dry, the growth of trees was completed early, but this excess of dampness in autumn, forces the trees into a vigorous second growt'n, which continues .ate. While tlie sap vessels are still filled v/ith 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 becom.es thick and clammy, so 8s to descend with difficulty ; it chokes up the sap-vessels, freezes and thaws • Being distributed towards the centre of the stem by the raedullary rays which communicate from the inner bark to the pith. t Which always happens previously to a summer when the blight is very pre ▼alent,and will be remembered, by all, as having been especially the case in th€ ftutumi. of 1843, which preceded the extensive blight of tho past season. FROZEN-SAP BLIGHT. 325 again, loses its vitality, and becomes dark and discoloured, and in some cases, so poisonous, as to destroy the leaves of othel plants, when applied to them. Here, along the inner bark, ii lodges, and remains in a thick, sticky state, all winter. If.ii happens to flow down till it meets with any obstruction, and re- mains in any considerable quantity, it freezes again beneath the bark, ruptures and destroys the sap-vessels, and the bark and some of the wood beneath it shrivels and dies. In the ensuing spring, the upward current of sap rises through its ordinary channel — the outer wood or alburnum — the leaves expand, and, lor some time, nearly all the upward current being taken up to form leaves and new shoots, the tree appears flourishing. Toward the beginning of summer, however, the leaves commence sending the downward current of sap to in- crease the woody matter of the stem. This current, it will be remembered, has to pass downward, through the inner bark or liher, along which, still remain portions of the poisoned sap, arrested in its course the previous autumn. This poison is di- luted, and taken up, by the new downward current, distributed toward the pith, and along the new layers of alburnum, thus tainting all the neighbouring parts. Should any of the adja- cent sap-vessels have been ruptured by frost, so that the poison thus becomes mixed with the still ascending current of sap, the branch above it immediately turns black and dies, precisely as if poison were introduced under the bark. And very fre- quently it is accompanied with precisely the odour of decaying frost-bitten vegetation.* The foregoing is the worst form of the disease, and it takes place when the poisoned sap, stagnated under the bark in spots, remains through the winter in a thick semi-fluid state, so as to be capable of being taken up in the descending current of the next summer. When, on the other hand, it collects in sufficient ^ quantity to freeze again, burst the sap vessels, and afterwards dry out by the influence of the sun and wind, it leaves the patches of dead bark which we have already described. As part of the woody channels which convey the ascending sap probably remain entire and uninjured, the tree or branch will * We do not know that this form of blight is common in Europe, but the fol- lowing extract from the celebrated work of Duhamel on fruit trees, published in 1768, would seem to indicate something very similar, a long time ago. " The sap corrupted by putrid water, or the excess of manure, bursts the cellu- lar membranes in some places, extends itself between tiie wood and the bark, which it separates, and carries its poisonous acrid influence, to all the neighbour- ing parts, like a gangrene. When it attacks the small branches, they should be cutoff; if it appears in the large branches or body of the tree, all the cankered parts must be cut out down to the sound wood, and the wound covered with com- IJOsition. If the evil be produced by manure or stagnant water, (and it may be produced by other causes,) the old earth must be removed from the roots, and fresh soil put in its place, and means taken to draw off the water from the roots But if the disease h?s made much progress on the trunk, the tree is lost " TraiU iea Arlrea Fruitiers^ vol. 11, p. lOQ. 28 S26 perhaps continue to grow the whole season and bear fruit, as if nothing had happened to it, drying down to the shrivelled spo* of bark the next spring. The effect, in this case, is precisely that of girdling only, and the branch or tree will die after a time, but not suddenly. From what we have said, it is easy to infer that it would not be difficult on the occurrence of such an autumn — when sudden congelation takes place in unripened wood — to predict a blight season for the following summer. Such has several times been done, and its fulfilment may be looked for, with certainty, in all trees that had not previously ripened their wood.* So, also, it would and does naturally follow, that trees in a damp, ricn soil, are much more liable to the frozen-sap blight, than those upon a dryer soil. In a soil over moist or too rich, the pear is always liable to make late second growths, and its wood will often be caught unripened by an early winter. For this reason, this form of blight is vastly more extensive and de- structive in the deep, rich soils of the western states, than in the dryer and poorer soils of the east. And this will always be the case in over rich soils, unless the trees are planted on raised hil- locks, or their luxuriance checked by root-pruning. Again, those varieties of the pear, which have the habit ol maturing their wood early, are very rarely affected with the frozen -sap blight. But late growing sorts, are always more or less liable to it, especially when the trees are young, and the excessive growth is not reduced by fruit-bearing. Every nur- seryman knows that there are certain late growing sorts which are always more liable to this blight in the nursery. Among these we have particularly noticed the Passe Colmar and the Forelle, though when these sorts become bearing trees, they are * Since the above was written, we have had the plisasure of seeing a highly interesting art c!e by the Hev. li.W. Beecher, of Indiana, oneof themostintelligent observers in the country. Mr. Beeoher not only agrees in the main with us, but he fortifies our opinion with a number of additional facts of great vaiue. We shall extract some of this testimony, which is vouched for by Mr B., and tor the publication of which the cultivulors of pears owe him many thanks. "Mr R. Reagan of Putnam county, Ind., has for more than twelve years, sus- pected that this disease originated in the fall previous to the summer on whicb It declares itself During tlie last winter, Mr. Reagan predicted the blight, as will be remembered by some of hU acquaintances in Wayne Co-, and in his pear orchard- he marked tie trees that would suffer, and pointed to the spot which would be the seat of the disease, and his piDgnostications were strictly verified. Out of his orchard of 2J0 pear trees, during the previous biight of 18H2, only four escaped, and those had been transplanted, and had, therefore, made lit- tle or nog-ovvih. Mr. While, a nurseryman, near Mooresville, Tnd., in an orchard of over 150 trees, had not a single case of biight in the year 18 W, tho-igh alt around him its ravaijes wre (elt. What were tii^ facts in ihis case? His orchard is planted on a'mound like piece of ground, is high, of a saiid;;, gravelly soil ; t-arlier l)y a week, thrill nursery s-iiis in ihis c(junlry; and in the ^uainier of 13}3, his trees grew through the summer, rij)ened and riied llitir leaves early in the fall, ani/ during the warm apeW made no Eccond gi-owlh." FROZEN-SAP BLIGHT. 827 not more liable than many others. The Seckel pear is cele brated for its general freedom from blight, which we attribute entirely, to its habit of making short jointed shoots, and ripen> ing its wood very early. To distinguish the blight of the frozen sap from that caused by the attack of the Scytotus pyri, is not difficult. The effects of the latter cease below the spot where the insect has perforated 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 ex- ternal marks of injury. If the poison becomes largely diffused in the tree, it will sometimes die outright in a day or two ; but if it is only slightly present, it will often entirely recover. The presence of black, dry, shrivelled spots of bark on the branches, or soft sappy spots, as well as the appearance of thick clammy sap in winter or spring pruning, are the infallible signs of the frozen-sap blight. The most successful remedies for this disastrous blight, it is very evident, are chiefly preventive ones. It is, of course, impossi- ble for us to avoid the occasional occurrence of rainy, warm autumns, which have 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 fruit tree. Very level or hollow surfaces, where heavy early autumnal rains are apt to lie and saturate the ground, should also be shunned. And any summer top dressing or enriching, calculated to stimulate the tree into late growth, is pernicious. A rich, dry soil, is, on the whole, the best, because there the tree will make a good growth in time to ripen fuffy its wood, and will not be likely to make second growth. A rich, moist soil, will, on the contrary, serve continually to stimulate the tree to new growth. It is in accordance with this, that many persons have remarked, that those pear trees growing in common meadow land, were free from bliglit in seasons when those in the rich garden soils were continually suffering from it. The first point then should be to secure a rich but dry, well drained soil. Cold aspects and soils should be avoided, as likely to retard the growth and ripening of the wood. The second is to reject, in blighted districts, such varieties as have the habit of making wood late, and choosing rather, those of early habit, which ripen the wood fully before autumn. Severe summer pruning, should it be followed by an early winter, is likely to induce blight, and should therefore be avoid, ed. Indeed, we think the pear should always be pruned in winter or early spring.* * The only sevsre case of blight in the gard^^ns here, during the summer ol 1844, was in the hekd of a Gilogli jx-ar — a very hardy sort, which had never be 328 THE PEAR. As a remedy for blight: actually existing in a tree, we kno^f of no other but that of freely cutting out the diseased branches, at the earliest moment after it appears. The amputation should be conlmued as far down as the least sign of discoloration, and consequent poisoning is perceptible, and it should not be neg. lected a single day after it manifests itself A still better remedy, when we are led to suspect, during the winter, that it is likely to break out in the ensuing summer, is that of care- fully looking over the trees before tlie 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 u preventive, when it is evident, from the nature of the season and soil, that a late autumnal growth will take place, we recommend laying bare the roots of the trees for two or three weeks. Root pruning will always check any tendency to over-luxuriance in particular sorts, or in young bearing trees, and is therefore a valuable assistance when the disease is fear- ed. And the use of lime in strong soils, as a fertilizer, instead of manure, is worthy of extensive trial, because lime has a tendency to throw all fruit trees into the production of short- jointed fruit-spurs, instead of the luxuriant woody shoots in- duced by animal manure. In gardens, where, from the natural dampness of the soil or locality, it is nearly impossible to escape blight, we recommend that mode of dwarfing the growth of the trees — conical stan- dards, or quenouilles, described in the section on pruning. This mode can scarcely fail to secure a good crop in any soil or cli- mate where the pear tree will flourish. After the blight, the other disease which affect the pear tree are of little moment. They are chiefly the same as those to which the apple is liable, the same insects occasionally affecting both trees, and we therefore refer our readers to the section on the apple tree. There is, however, a slug worm, which occasionally does great damage on the leaves of the pear tree, which it sometimes entirely destroys. This slug is the 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 grov/n, olive coloured, tapering from the head to the tail, not m.uch 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 fore suffered. The previous midisummer it had been severely pruner. and headed back, vvhich threw ir imo late growth. The ii^'xt season nearly the wholf remaining part of the uee di-^d *.vi[h the fi-ozen-sap bli^iit. * See page 54. . VARIETIES. 824 morning, to have an excellent effect in ridding the trees cf this vigilant enemy. Varieties. The varieties of pear have so multiplied within the last thirty yea s, that they meiy almost be considerea' end- less. Of the new varieties, Belgium has produced the greatest number of high quality. England and France many of excel- lence ; and, lastly, quite a number of valuable sorts have ori- ginated in this country, to which some additions are made annually. The latter, as a matter of course, are found even more generally adapted to our climate than any foreign sorts. But we believe the climate of the middle states is so nearly like that of Belgium, that the pear is grown here as a standard to as great perfection as in any other country. More than 700 kinds of pears, collected from all parts of the world, have been proved in the celebrated experimental garden of the Horticultural Society of London. Only a small propor- lion of these have been found of first rate quality, and a very large number of them are of little or no value. The great difficulty, even yet, seems to be, to decide which are the really valuable sorts, worth universal cultivation. We shall not, per- haps, arrive at this point, in this country, for several years— not until all the most deserving sorts have had repeated trials-— and the difficulty is always increased by the fact of the differ- ence of climate and soil. A variety may be of second quality in New-England, and of the first merit in Pennsylvania or Ohio. This, however, is true only to a very limited extent, as the fact that most sorts of the first character receive nearly the same praise in Belgium, England, and all parts of this country, clearly proves. High flavour, handsome appearance, productiveness, and uniformly good flavour in all seasons — these are the cri- terions of the first class of pears.* There is an idea prevalent, which has been greatly extended by Kenrick, in his American Orchardist, that all the finest old varieties of pears are worthless and unfit for cultivation, by rea- son of their degeneration. It is but justice to say that this no- tion owes its origin to Mr. Knight, but Mr. Kenrick living near the sea-coast, in a climate, naturally rather unfavourable to the pear, has fortified it by what he has observed in his own neigh- bourhood, forgetting that facts in the country at large, do not bear testimony to the doctrine. We should be- glad to show * The most successful cultivator of peare in this country, whose collection comprises hundreds of varieties, lately assured us, that if he were asked to name all the sorts that he considered of unvarying and unquestionable excellence in all re- spects, he could not count more than 20 ! It may then be asked, why do all cul- tivate so large a variety. We answer, because the quality of many is yet not fully decided ; again, there is a great difference in taste, as to the merits of a given sort; there are also some sorts so productive, or handsome, &c., that they are highly esteemed, though only second rate. In a work Uke the present, v/e are also obliged to describe many sorts of second quality, in order to assist in identi- fying them, as t/iey are already in general cultivation. S30 THI. PEAR. him here, in the pear season, a great many varieties, which hf boldly denounces as " rejected outcasts," bearin2[ as handsome and abundant crops as any kinds originated withm the last ten years. We shall recur to this subject more at length, here- after, and will only state now, that by propagation on uiihealthy stocks, in a bad soil or climate, many sorts of pear have become so enfeebled, as to be nearly worthless, near the sea-coast — ■ where, indeed, only the hardier sorts will long continue fair and excellent. On the other hand, the same sort, (if the tre^ has not been brought already diseased from the sea-board.) will thrive and bear with all its natural vigour in the interiour. And, finally, we have observed, that some of the newest Flemish pears, being naturally of feeble habit, already show the same marks of decay or want of vigour as the oldest sorts. In describing pears, we shall, as usual, designate the size by comparison, as follows. Large, as the Beurre Diel or Bartlett ; medium, as the Doyenne or "V irgalieu ; small, as the Seckel. With regard to form, pyriform, as the Beurre Bosc ; ohtuse-py- riform, as the Bartlett; ohovate, (egg-shaped reversed,) as the Doyenne or Virgalieu ; turbinate, (top-shaped,) as the Dear- born's Seedling ; roundish, as the Gansel's Bergamot. Pyriform. Ohovate. Turbinate. Roundish. Fig. 131. Forms of Pears. With regard to the texture of the flesh ; hutlery, as the Doy- enne and Bartlett ; crisp, as the Summer Bonchretien ; juicy, as the Napoleon, and St. Germain ; as, in apples, the blossom end is called the eye, the remains of the blossom found there, the calyx, and the hollow in which it is placed, the lasin. Class I. Summer Pears. 1. Amire Joannet. Thomp, Early sugar, Pom Man, Sugar Pear. ' Joannette. Harvest Pear. Si. John s Pear. St. Jean. Archduc d'ete ? This fruit, better known here, as the Early Sugar pear, is one the very earliest, ripening at the beginning of July— in SUMMER PEARS. 831 France, whence it originally comes, about St. John's day— • whence the name, Joannet. It is a pleasant, juicy fruit-, of second quality, and lasts but a few 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 color at maturity — very rarely with a faint blush. Calyx large, with reflexed segments, even with the surface. Flesh ivhite, sugary, delicate and juicy at first, but soon becomes mealy; seeds very pointed. Head of the tree open, with a few declining branches. 2. Ambrosia. Lind. Thomp. Early Beurre. The Ambro- sia is a French pear, which has been about thir- ty years in cul- tivation. It is a very sugary and pleasant early fruit, but it keeps only a few days after ripening. It has been very late- ly introduced into the United States. It is very dis- tinct from the j Julienne, which is sometimes called the Ear- ly Beurr^ in this country. Fruit nearly of medium size, roundish - obo- vate, somewhat Fig. 131. ATTibroda. flattened. Skin smooth, greenish-yellow, thickly dotted with small gray specks, and a little russetted. Stalk about an inch and a half long, slerder, and placed in a rather broad cavity. Calyx closed, sel 832 THB PEAB. in a moderately deep basin. Flesh butteiy and melting, with a sweet, rich, perfumed flavour. Last of August and first ol September. 3. Bloodgood. § Man. Early Beurre, of some. The Bloodgood is the highest flavored of all early pears, and deserves a place even in the smallest garden. It was named from the circum- stance of its having been brought into notice about 1835, by the late James Bloodgood, nurseryman. Flushing, L. I. The sort was brought to that nursery as a new varie- ty, without a name how- ever, by some person on Long Island, unknown to Mr. B., who was never able afterward to trace its history further. The tree is rather short joint- ed, with deep reddish brown wood, grows mo- derately fast, and bears early and regularly. The fruit, like that of all Fig. 132. Bhodgood. early pears, is better if ripened in the house. It surpasses every European variety of the same season, and together with the Dearborn's Seedling, another native sort, will supplant in all our gardens the Jargonelle, and all inferiour early pears. Fruit of medium size, turbinate, inclining to obovate, thicken- ing very abruptly into the stalk. Skin yellow, sprinkled with russet dots, and net-work markings, giving it a russetty look on one side. Calyx strong, open, set almost without depres- sion. Stalk obliquely inserted, without depression, short, dark brown, fleshy at its base. Flesh yellowish-white, buttery and melting, with a rich, sugary, highly aromatic flavour. The thin skin has a musky perfume. Core small. Ripe from the 25th of July to the 10th of August. THE PEAR. 839 4. Beurre Haggerston. Man. No. 8 of Van Mons. Man. Th:s is one of Van Mens' Seedlings, sent with others to our ' American pomologist, the late Mr. Manning, with permission to bestow a name. As it has not fruited here ^vith us, we annex Mr. Manning's description. " Medium size, oblong, obtuse at the stem, which is one inch long ; colour yellow ; flesh juicy, sharp, agreeable and very abundant." It will ripen here about the middle of August, 5. Bergamot, Early. Thomp. Lind. P. Mag. A second rate, French sort. Fruit of medium size, roundish, rather flattened, and a little angular towards the eye. Skin pale yellowish-green, with a few streaks of dull red in the sun. Stalk rather thick, a little more than an inch long, set in a shal- low cavity. Calyx moiigrately sunk. Flesh quite juicy, crisp, with a pleasant, sweet flavour. Ripe about the 20th of August. 6. Bergamot, Summer. Thomp. Coxe. The Summer Bergamot is an old foreign variety, of small size, and second quality, quite supplanted now by such sorts as the Bloodgood, Dearborn's Seedling, &c. The tree is of feeble growth. Fruit quite small, round. Skin yellowish-green, becoming brownish in the sun, and full of small russet dots. Calyx set in a wide basin. Flesh juicy, and pretty rich in flavour, but quickly becomes mealy and dry. Last of July. There is a Large Summer Bergamot, cultivated in this coun- try, quite distinct from the above. It resembles the Doyenne, but is broader and rounder, dryer and inferiour in flavour. Skin smooth, clear yellow, with very few dots. Stalk 1 1-2 inches long, curved, set in a narrow, deep cavity. Basin narrow, deep, smooth, with a small calyx. Flesh breaking and half buttery, not rich. September. The tree grows and bears finely. 7. Bergamot, HAMPDEr^'s. Thomp. Summer Bergamot. Llnd. Mill Bergamot d'Ete. O. Duh. Bergamotte d'Angleterre.l Scotch Bergamot. I ac. to Fingal's. r Thomp. Ellanrioch. J Hampden's Bergamot is a strong growing, hardy tree, and a handsome, showy fruit, sometimes as attractive as the Bartlett^ but of breaking texture, and not so high flavoured. 834 rHE PEAR. Fruit large, roundish, inclining to obovate. Skin at first green, becoming clear yellow at maturity, with small dots, and sometimes with greenish spots in the shade. Stalk scarcely three quarters of an inch long, rather stout, curved, and set in a small round cavity. Calyx small, closed, in a shallow basin. Flesh white, breaking, a little coarse in texture, but, if gathered early and ripened in the house, it becomes half buttery, sweet and agreeable. First of September. 8. Belle de Bruxelles. Nois. Thomp. Belle d'Aout. A large and handsome fruit, of good quality, little known m this country, as two other sorts, Angleterre, and Flemish Beauty, have been wrongly imported under this name. Fruit large, about four inches long, pyriform, tapering gra- dually to the stalk. Skin pale yellow, with a soft red cheek when fully exposed, otherwise entirely yellow. Stalk an inch and a half long, rather stout, obliquely inserted under a slight lip, fleshy at the lower end. Flesh white, juicy and melting, sweet, and slightly perfumed. Middle of August. 9. Bartlett, or Williams' Bonchretien. § Thomp. Man. Bartlett, of all American gardens. Williams' Bonchretien. Thomp. Lind. Poire Guiliaume, 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, regu- larly and abundantly. It is an English variety, originated aboutj.770, in Berkshire, and was afterwards propagated by a London grower by the name of Williams. When first intro- duced to this country its name was lost, and having been culti- vated and disseminated by Enoch Bartlett, Esq., of Dorchester, near Boston, it became so universally known as the' Bartlett pear, that it is impossible to dispossess it now.* It suits our cli- mate admirably, ripening better here than in England, and has the unusual property of maturing perfectly in the house, even if it is picked before it is full grov/n. 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 on« * The first imported tree in Plr. Bartlett's grounds, was sent from England in 1799. BUMMER rSARS. Fig. 134. BaHlett. to one and a half inches long, stout, inserted in a shallow, flat cavity. Calyx open, set in a very shallow, obscurely plaited ba- sin. Flesh white, and exceedingly fine-grained and buttery ; it is full of juice, sweet, with a highly perfumed, vinous flavour. (In damp or unfavourable soils, it is sometimes slightly acid.) Ripens from the last of August to the middle and last of Sep- tember. 10. Crawford. Thomp. Man. A Scotch fruit, of second quality ; the chief merit of which, is its hardiness in a cold climate. THE PEAR. Fruit middle sized, obovate, regularly formed. Skin ligni yellow, tinged with brovv-n in the sun. Flesh white, buttery, sweet, and of a tolerably pleasant flavour. August. 11. Citron. Wilder. MSS. One of Gov. Edwards' seedlings, lately originated at New- Haven. The trial of two seasons indicates that it is nearly, if not quite, first rate. Fruit of medium size, roundish, and shaped somewhat like a Bergamot, to which it has some affinity. Skin dull green, regu- larly sprinkled with small russetty dots. Flesh greenish-white. a little coarse, melting and juicy, with a rich perfumed flavour. Last of August. 12. Dearborn's Seedling. § Man. Thomp. A very admirable, early pear, of first quality, raised in 1818, by the Hon. H. A. S. Dearborn, of Boston. It bears most abundant crops in every soil, and is one_ of the most desirable early varieties, suc- ceeding the Bloodgood, and preceding the Bartlett. Young shoots long, dark brown. Fruit scarcely of medium size, turbinate, and very regularly formed. Skin very smooth, clear light yellow, with a few minute dots. Stalk slender, rather more than an inch long, set with very little depression. Calyx with delicate, spreading segments, set in a very shal- low basin. Flesh white, very juicy and melting, sweet and sprightly in favour. Ripens about the middle of August. No. 135. Dearborn's Seedling. 13. Doyenne d'Ete. Nois. Bon. Jard. Summer Doyenn6. The Doyenne d'Ete is shaped very much like a small White Doyenne. The skin is smooth, shining, clear yellow, marked wiih very small dots • and sometimes washed with faint red next 8I7MMER PEARS. 837 the sun. Stalk short, thick, and fleshy. Calyx small, closed, basin very slightly sunk. Flesh white, melting, very juicy, sweet, with a little acid, and of excellent flavour. It ripens at the last of July and beginning of August. The tree bears abun dantly, but is quite different from the Doyenne in its growth. M. Poiteau remarks that this pear has been cultivated for many years at Nantes, though, till lately, little known in Paris. 14. Green Chisel, Thomp. Fors. Lind. Green Sugar. ? of some English Sugar. \ gardens. A pleasant old English pear, but not at all comparable with the new early sorts already described. The shoots gro^ quite erect, and the fruit is borne in clusters. Fruit small, nearly round, tapering a little to the stalk. Skin quite green, with, occasionally, a dull brown cheek at full matu- rity. Stalk straight, three-fourths of an inch long, set almost without depression. Calyx open, crumpled, rather large. Flesh juicy, a little gritty in texture, with a sweet and pleasant flavour. Ripe the middle of August. This is quite distinct from i\\e Madeleine, an ohovate pear, with which it is sometimes confounded. 15. Hessel. Thomp. Hazel. A Scotch pear, enormously productive, pretty, and of agree- able flavour, though it lasts only a few days in perfection. Tree with weeping branches. Fruit rather below medium size, obovate. Skin yellowish- green, strongly marked with numerous dots, which give it a brownish, frecJded appearance. Stalk an inch long, obliquely inserted. Calyx small, set in a shallow basin. Flesh whitish, juicy, with a pleasant, sugary flavour. First of September. 16. Jargonelle, (of the English.) Thomp. Lind. P. Mag. Epargne. O. Duk. Pott. Pom. Man. Grdsse Ciiisse Madame. "1 Beau Present. ofvariotis Frauenschenkel. Poire de tables des princes, i- French. Real Jargonelle. Saint Sampson. J gardens. Sweet Siuumer. Saint Lambert. \j This fruit, the true Jargonelle pear,* was for a long time considered the finest of Summer pears, and Thompson yet says ♦ Although called by Tliompson the English Jargonelle, to distinguish it from the fruit more common under that name on the continent, there is no doubt that 338 THE PEAR. " the best of its season." We think, that no man will hesitat«\ however, to give the most decided preference to our native sons, the Bloodgood, and Dearborn's Seedling. It is still, however, one of the most com- mon fruits in the New- York market, partly, because it bears abundant erops^ and partly, because these superiour new sorts, have scarcely yet, had time to dis- place it. We con- sider it only a second rate fruit, and one that quickly decays at the core. Fruit pretty large, Jong pyriform, taper- ing into the stalk. Skin greenish-yel- low, smooth, with a little brownish colour on the sunny side. Stalk nearly two inches long, rather slender, curved, ob- liquely set. Calyx open, with quite long projecting segments, and sunk in a small | and furrowed basin. The flesh is yellowish- white, rather coarse grained, juicy, with a sprightly, refresh- ing flavour. The tree is a strong grower, with a rather straggling, pendant habit. Ripens the Fig. 135. English Jargonelle. last of July and first of August. it was introduced orig'nally from France. Antiquarians derive its name trom Oergon, Italian, a corruption of Grcecum, whence Merlet supposes it to be th« Numidianum Qtmcuni of Pliny, and the ChcBculum of Ma,crobius. This, if c<»» feet, would prove U tp be a very ancient sort. SUMMER PliARS. 839 The common Cuisse Madame of the French authors and gardens, is an inferiouT and smaller variety of Jargonelle, not worth cultivating. It has long, straight, rather slender, brown- ish-red brancl' es, while the true Jargonelle has long straggling, dangling branches. The blossoms of the latter are also un usually large. [See also Windsor Pear.] 17. Jargonelle, (of the French.) Thomp. Red Muscadel. Lind. Mill Sabine d'Ete. Summer Beauty. Pom. Man. English Red Cheek, f of many AmC' Red Cheek. ) rican gardens Bellisime d'Ete. O. Duh. Nois. Supreme. "1 Bellissirae Supreme. \ of French Bellisime Jargonelle. ] gardens. Vermillion d'Ete. J This, which Mr. Thompson calls, by way of distinction, the French Jargonelle, because it is most commonly received under that name from France, is a higher coloured and handsomer fruit than the English Jargonelle, though much inferiour in quality, and, in fact, lasts only a day or two in perfection, and is often mealy and over-ripe, while the exteriour is fair and tempting. It has a bright red cheek, and a shorter obovate form, blunt at the stalk. The tree is of very strong, upright growth. Fruit of me- dium size, obovate in form. Skin shining, light green, becom- ing lemon colour, with a very rich, deep red cheek. Stalk about an inch long, rather stiff and stout, and set in a blunt depression. Calyx in a shallow, slightly irregular basin. Flesh white, coarse, breaking, sweet, and soon rots at the core. Ripeng the last of July and first of August. 18. Julienne. Coxe. Man. A handsome summei pear, which so much re- sembles the Doyenne oi St. Michael, as to be called, by some, the Sum- mer St. Michael. It is a beautiful and most pro- duc'ive fruit, and cornea into bearing very early. It is often of excellent Fig. 137. Julienne. 340 THE PEAR. flavour, and of the first quality; but, unfortunately, it is variable in these respects, and some seasons, it is comparatively taste- less and insipid. In rich, warm, and dry soils, it is almost aU ways fine. It is a profitable market fruit, and will always command a prominent place in the orchard. The tree is of thrifty upright growth, with light yellowish-brown shoots. Fruit of medium size, but varying in different soils ; obovate, regularly formed. Skin very smooth and fair, clear bright yellow, on all sides. Stalk light brown, speckled with yellow, a little more than an inch long, pretty stout, inserted in a very shallow depression. Calyx small, closed, set in a basin slightly sunk, but often a little plaited. Flesh white, rather firm at first, half buttery, sweet, and moderately juicy. Ripens all the month of August. Coxe considered this synonymous with Archiduc d'Ete of Duhameland Lindley — the Ognonet pear, a distinct and inferiour fruit, with a brownish cheek, and we therefore follow Mr. Man. ning in keeping it distinct. It may yet prove syaonymous with the Doyenne d'Ete of the French, which has not yet been fairly proved in this country. (See Doyenne d'Ete.) 19. LiMON. Van Mons. Man. in H. M. A fine, sprightly, Belgian pear, originated by Van Mons. The fruit resembles, in outward appearance, the White Doyenne, but it is distinguished from that well known fruit, by its ripening a month earlier. The young shoots are long, slender, reddish brown. Fruit rather large, obovate. Skin smooth, yellow, with a faint red cheek. Stalk an inch and a half long, rather stout, Bet in a moderately depressed, round cavity. Calyx set in a rather shallow, round basin. Flesh white, buttery, melting and juicy, with a sprightly, high flavour. Middle of August. This is evidently quite distinct from the Limon de Louvain, of the Jardin Frutier, a winter pear. 20. Little M'jscat. Thomp. Lind. Mill little Musk. ) Muscat petit. # y-, »> » Primitive. [ Case. Sept-en-gueule. ^ ^' ^^'^ Petit Muscat. This very little, French pear, well known in many of our gardens, is allowed a place there, chiefly, because it is the earl- iest of all pears, ripening at the beginning of July. The tree *s of very handsome, pyramidal growth, and bears the most enormous crops of pears, in clusUrs. The fruit, which is but little more than an inch in diameter, is shaped like a little rounded top, and is just-passably good at its season. ii BUMMEB FEARS. 841 Fruit very small, turbinate. Skin yellow, with a dull rej cheek. Stalk half, to one and a half inches long, set almost without depression. Calyx open, set nearly level. Flesh breaking, sweet, with a slight musk flavour. Shoots dark brown. 21. Muscat Robert. Thomp. O. Duh. Lind. Poire a la Reine. D'Ambre. ' St. Jean Musque6 Gros. Musk Robine. Lind. Early Queen. Queen's Pear. A larger and better kind of Muscat, which might be esteemed first rate, had we not the Bloodgood to compare it with. Shoots yellowish-brown. Middle of July, and lasts only a few days. Fruit small, about an inch and a half in diameter, turbinate Skin clear greenish-yellow. Stalk nearly an inch long, set with a little unevenness, but no depression. Calyx large, open, scarcely sunk. Flesh white, tender, juicy and pleasant. 22. Madeleine, or Citron des Carmes. § Lind". P. Mag. Thomp Madeleine. Nois. Citron des Carmes. O. Ihih. Magdalen. Green Chisel. > incorrectly, of some Early Chaumontelle. \ American gardeH*. The Madeleine is one of the most refreshing and ex- cellent of the early pears ; indeed, as yet, much the best at the time of its ripen- ing — before the Bloodgood. It takes its name from its be- ing in perfection, in France, at the feast of St. Madeleine. Citron des Carmes comes from its being first cultivated by the Carmelite monks. It is much the finest early French variety, and deserves a place in all collections. The tree is fruitful and vig- orous, with long erect olive- coloured branches. Fruit of medium size, obo- vate, but tapering gradually to the stalk. Stalk long and Blender, often nearly two inches, set on the side of a small swelling. Skin smooth, pale yellowish-green, (very Fig. 133. Madeleme, 29'' 842 THE PEAR. rarely, with a little brownish blush and russet specks around the stalk.) Calyx small, in a very shallow, furrowed basin. Flesh white, juicy, melting, with a sweet and delicate flavour, slightly perfumed. Middle and last of July. 23. Muscadine. § The Muscadine is a first rate pear, remarkable for its high musky aroma. It was first dissemi- nated by us, the original tree grow- ing on the farm of the late Dr. Fowler, in this county, by whom it was named. Its history is un- certain, and it is be- lieved to be a na- tive. It bears very heavy crops, and if ihe fruit is picked, and ripened in the house, it is not sur- passed in flavour by any pear of its time. Fruit of medium size, roundish obo- vate, regularly for- med. Skin pale yellowish green, a Fig. 139. Muscadine, little rough, thickly sprinkled with brown dots. Stalk about an inch long, set in a well formed, small cavity. Calyx with re- flexed segments, set 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 gray-brown. 24. Passans du Portugal. § Thomp. Summer Portugal. A delicate and pleasant pear, which comes early into beanng, and produces very large crops. Shoots upright, reddish-brown. Fruit below medium size, roundish and much flattened. Skin pale yellow, with a cheek of fairest brown, becoming red in the sun. Stalk nearly an inch long, inserted in a round, regular hollow. Calyx stiff, basin moderately sunk. Flesh white, juicy, breaking, of very delicate; agreeable flavour. Last of August. SUMMER PEARS. 34) 25. RoussELET Hatif. O. Duh Thomp. Early Catherine. Core. Early Rousselet. Lind Kattern, of Boston. Perdreau. Cyprus Pear. Poire de Chypre. Pott. The Rousselet Hatif, better known in our markets as the Early Catherine Pear, though not a first rate fruit, has good qualities as an early variety. It bears very heavy crops as soon as the tree is well grown, when its willowy limbs bend with the weight of the fruit. It is, therefore, profitable for the market. The fruit is thought better when ripened on the tree. Fruit rather small, pyriform, the neck narrowing into the somewhat fleshy stalk, which is one, to one and a half inches long. Skin when fully ripe, yellow, with a brownish red cheek. Calyx small, placed in a shallow basin. Flesh tender, a little coarse grained, sweet, pleasant, and slightly perfumed. Ripens the last of July. Young shoots stout, olive coloured, 26. Rousselet de Rheims. O. Duh. Thomp. Rousselet, Petit Rousselet. Nois, Spice or Musk Pear. This nice French pear, ori- ginally from Rheims, is sup- posed to have been the parent of 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 de- licious. The growth is quite different, and this pear has remarkably long and thrifty dark brown shoots. It is su- gary, and with a peculiarly aromatic, spicy flavour, and if it were only buttery, would be a first rate fruit. Fruit below medium size, obovate, inclining to pyriform. Skin yellowish-green on the shady side, but nearly cover- ed with brownish red, with russetty specks. Stalk rather more than an inch long, cur- ved, and inserted without de- Fig. 140. Rousselet de Rheims. pression. Calyx spreading, set even with the fruit. Flesh $44 THE PfiAR. breaking or half buttery, with a sweet, rich, aromatic flavour Ripe at the beginning of September. 27. Sugar Top. Thomp. July Pear. Prince's Sugar. Prince's Sugar Top. The Sugar Top is one of those indifferent pears, which, front their great productiveness and good appearance, make a figure in our markets, though not worthy of a place in a good garden. Great quantities of the Sugar Top pear may be seen in the New- York markets in July. Fruit of medium size, very regular, roundish-top-shaped. Skin smooth, and very bright, clear yellow over the whole sur- face. Stalk stout, obliquely inserted, with a thickening at the point of junction. Calyx in a narrow basin. Flesh white, somewhat juicy and breaking, sweet, but with little flavour. Last of July* 29. Summer Fkan-c Real. § Thomp. Lind. P. Mag. Franc Real d'Et^. Diel. Gros Micet d'Ete. Fondante. Knoop. Fig. 141. Summer Sranc R6al The Summer Franc Real is one of the best summer pears, always melt- ing and delicious, it fills, along with Dearborn's Seed- ling, the space, in ripening, between those favourite sorts, the Bloodgood ana the Bartlett R^al is a Spanish gold coin, and we pre- sume, this fruit must have been named from its sterling me- rit, as it is not gold colour. The tree is thrifty, hardy, and bears well, and is easily known by its rounded, li^jht co- SUMMEB PEARS. 345 loured leaves. It is hardy, and bears admirably in all Kinds of soil. Fruit of medium size, obovate, but largest in the middle, ind tapering each way. Skin green at first, becoming pale yellow- ish-green, dotted with small, brownish-green dots. Stalk short, thick, and rather uneven, inserted in a shallow cavity. Calyx small, closed, with long segments, set in a furrowed basin. Flesh white, fine grained, buttery and melting, with a rich, sugary, excellent flavour. Core large. Ripe early in September 29. Sanspeau, or Skinless. Thomp. Lind. Mill. Poire Sans Peau. O. Duh. Fleur de Guignes. The Skinless is a very nice little pear, with a remarkably thin, smooth skin, and a delicate, perfumed flavour. It bears in clusters, and very regularly. It is not first rate, but is esteem- ed by many. Fruit below medium size, long pyriform. Skin very smooth and thin, pale green, becoming light yellow, speckled with light red in the sun. Stalk long, slender, curved, inserted in a very trifling cavity. Calyx closed, set in a small basin. Flesh white, juicy, half melting, with a sweet and slightly perfumed flavour. First of Au- gust. _ ^ This is quite distinct from the Early Rous- selet. 30. Summer Rose. Epine Rose. Duh. Nois. Poire de Rose. Caillot Rosat d'Ete. Epine d'Ete Couleur Rose. Thorny Rose. MH. Rosenbime, of the Germans. Ognon. ) wrongly, of Epine il'Ete. > some. A handsome and peculiar summer pear, Tery popular, and v/ell | known on the other continent. It is quite flat, and remarkably like an apple in ap- pearance. Fruit of medium ^.^.^ Bize» round, flattened at pj-. 143. '^^„^r Rem. 843 THE PEAR. both ends. Skin faint yellow, blended and speckled with russet in the shade, with a red russet cheek, marked with brown dots. Stalk rather more than an inch long, slender, curved, inserted in a very small hollow. Calyx open, small, set in a very shal- low basin. Flesh white, juicy, rich and sugary, hardly first rate. Last of August. Shoots upright, gray-olive. 31. SUCREE DE HOYERSWERDA. Thomp. Sugar of Hoyersworda. A pleasant German pear, of peculiar flavour, excellent when ripened in the house. It bears immense crops. Leaves very narrow. Fruit of medium size, obovate — sometimes oblong, lengthening into the stalk, which is curved and obliquely inserted. Skin smooth and fair, pale yellowish-green, thickly sprinkled with greenish russet dots. Calyx very small, and placed in a very shallow basin. Flesh white, quite juicy, with a sweet and piquant flavour. It does not keep long. Last of August. Shoots long, olive brown. 32. Epine d'Ete. Thomp. Lind. Summer Thorn. Fondante Musquee Satin Vert. A second rate, juicy, and pretty good fruit, which may be introduced in a large collection. It looks a little like a small Jargonelle. A good bearer. Shoots yellowish-brown. Fruit middle sized, pyriform. Skin smooth, greenish-yellow ; a little darker on the sunny side. Stalk stout, about an inch long, set without depression. Calyx short, set in a small plaited basin. Flesh tender, melting, with a sweet, musky, peculiar flavour. Last of August and first of September. Set with little or no cavity. 33. Summer Bon Chretien. Mill. Thomp. Lind. P. Mag. Bon Chretien d'Ete. O. Dvh. Summer Good Christian. Musk Summer Bon Chretien. Coxe. Gratioli. ) „^,j.^ Sommer Apothekerbime. ) ^f.-,, Gratioli d'Ete. f tZ/^T, Sommer Gute Christenbime. \ ,^^ GratioU di Roma. S ^^^^■^' Die Sommer Christebkne. ) »«^^«^- Large Sugar, of same. This is one of the oldest pears, having been cultivated for the last two centuries, all over Europe. It is common with us, but the stock is generally somewhat diseased. The tree haa drooping shoots, and bears at the extremities of the branches Though a sweet and pleasant pear, it wants the flavour of our finer sorts, and does not deserve a place in a snjall garden. SUMMER TEAES. 847 Fruit large, irregularly bell-shaped or pyriform, with swollen, knohhy sides. Skin yellow, with an orange-blush in finely ripened specimens, dotted with many green specks. Stalk long, irregular, curved, obliquely inserted in a knobby depression. Calyx small, in a narrow, uneven, shallow basin. Flesh yel- lowish, coarse grained, very juicy, and of a pleasant, simply sweet flavour. Very large blossoms and dangling leaves. Last of August, or early in September. 34. Summer St. Germain. Thomp. Short's Saint (Jermain. Saint Germain de Martin. St. Germain d'Ete. N. Duh, A pleasant, juicy, summer pear, of second rate flavour, bear ing large crops, and growing vigorously. Fruit of medium size, obovate. Skin pale green all over the surface. Stalk an inch and a quarter long, obliquely inserted. Calyx in a basin scarcely sunken. Flesh juicy, tender, sweet, with a very slight acid, and very good. 35. Vallee Franche. Thomp. Duh. De Vallee. Nois. Poit. Bonne de Keinzlieim. De Keinzheim. A second rate sweet, summer pear, productive, but by no means, in our opinion, of first quality. It ripens with the Bart- lett, and is immeasurably inferiour to it in this climate. Fruit of medium size, obovate, or turbinate, and tapering to the stalk. Skin pale green, becoming pale yellowish-green, regularly sprinkled with numerous small, gray dots. Stalk about an inch long, set with little or no cavity. Calyx in a shallow basin. Flesh white, not fine grained, quite juJcy, but not buttery, and of a simply sweet flavour. Last of August. 36. Windsor. Lind. Thomp. Summer Bell. Cuisse Madame, of somA. Konge. The Windsor is an old European pear, very commonly known in some parts of this country, as the Summer Bell pear. Large quantities are grown for market. It is, however, only a third rate fruit. The tree is remarkable for its stout, perfectly up- right dark-brown shoots. Fruit large, pyriform, or bell-shaped, widest above the middle, narrowing to the eye, and slender in form, tapering into the stalk Bkin yellowish-green, dotted with small green specks, and tlng^ 848 THE PEAR. with a little dull orange next the sun. Stalk an inch and a half long, slender. Calyx small, closed, set with little or no depres- sion. Flesh white, tender, or soft, a little coarse-grained at the core, sweet, with a somewhat astringent juice. Last of August. 37. Williams' Early. § Man. A native fruit, which originated on the farm of Mr. A. D. Wil. liams, of Roxbu- ry, Mass. It is a very handsome, small pear, of ex- cellent quality, and a good bearer. Fruit below me- dium size, round- ish-turbinate, re- gularly formed. Skin bright yel- ioWjthickly sprin- kled with rich scarlet dots on the sunny side. Stalk an inch and a half lono;, straight, a little fleshy where Fig. 143. Wtlliami' Early. it joins the fruit. Calyx very short, open; basin shallow, and slightly plaited. Flesh white, a little coarse-grained at first, but, when ripe, very juicy, half buttery, rich, with a slightly musky flavour. First, to the middle of September. Young wood dark. Class II. Autumn Pears. 38. Alpha. Thomp. A Belgian seedling, received from Dr. Van Mons. It is a pleasant pear. Fruit of medium size, obovate, a little inclining to oblong. Skin smooth, pale yellowish-green, dotted with reddish points, and having a thin, pale brown blush. Stalk little more than an inch long, inserted in a slight depression. Calyx stiff, open, set in a round basin of moderate size. Flesh white, fine grained, buttery and good. Middle of October. AUTUMN PEARS. 349 39. Andrews. § Man. Ken. Amory. Gibson. The Andrews is a favorite native seedling, found in the neighbourhood of Dorchester, and first introduced to notice by a gentle- man of Boston, whose name it bears. It has, for the last 15 years, been one of the most popular fruits. It is of most excel- lent flavour, a cer- tain and regular bearer, even while young, and the tree, which is very har- dy, never suffers from blight. Fruit rather large, pyriform,one-sided. Skin smooth, and rather thick, pale yellowish - green, with a dull red cheek, and a few scattered dots. Stalk about an inch and a quarter long, curved, set in a Fig. 144. Andrews, very shallow, blunt depression, or often without depression. Ca. lyx open, placed in a small basin. Flesh greenish-white, full of juice, melting, with a fine vinous flavour. Early in Sep- tember. Shoots diverging, light olive. 40. Ananas. § Bon. Jard. Poire Ananas. Nois. This new and delicious pear was introduced very recently from France, by Col. Wilder of Boston. It is a rich flavoured frui^of the first quality, with an agreeable perfume, not how- 30 5I5P THE PEAR. ever resembling that of the pine-apple, as its name would lead one to suppose. Fruit of medium size, roundish -obovate. Skin greenish-yel- low, slightly marked with russet, and occasionally with red on the sunny side. Stalk rather stout, thicker at the point of inser- tion. Calyx closed, and set in a shallow basin. Flesh white, melting, very juicy, with a rich and perfumed flavour. Ripens the last of September and beginning of October. Young wood olive. 41. Ananas D'Ete. Thomp. Asanas, (.of Manning.) This fruit was first received frona the London Horti- cultural Society,by Mr. Manning. It is a very excellent pear, with a rich and somewhat pe- culiar flavour, but should rather be called an autumn pine- apple, than a summer one. Fruit rather large, pyriform, or occasionally ob- tuse at the stalk. Skin rough and coarse, dark yel- lowish-green, with a little brown on one side, and much covered with large rough, brown rus- set dots. Stalk an inch and a quarter long,inserted some- times in a blunt cavity, sometimes without depression, by the side of a lip. Fig. 145. Ananas D'Eti. Calvx open, with short divisions, basin shallow. F esh fine grained, butter}^ and melting, with a sweet, perfumed and iiigh flavour. September and October, AUTUMN PEARS. ^ 351 42. Angleterre. Thomp. English Beurre. Lind. Beurre d'Angleterre. Nois. A most productive pear, which has some affinity to Blown Beurre, but is inferiour to it in flavour. It is a good orchard fruit, but is not worthy of a place in a small garden. The tree forms a very erect, pyramidal head. Young wood olive. It is one of the most common fruits in the market of Paris. Fruit of medium size, pyriform, very evenly shaped, tapering very regularly to its union with the stalk, which is slender, and rather more than an inch long. Skin rather thick a-nd hard, dull light green, thickly speckled with russet dots, and having a thin brownish russet cheek. Calyx set in a very smooth, scarcely sunk basin. Flesh white, buttery and melting, full of juice, and of pleasant, though not hiajh flavour. Middle of September. 43. Aston Town. P. Mag. Thomp. Lind. A very hardy little pear, from the village of Aston, in Chester, Eng- land. It is of tolerable flavour, sometimes excel- lent, and the tree, when in bearing, is character- ized by its long slender branches, which have a half-twisted, dangling appearance. It bears great crops, and is espe- cially worthy of notice in an unfavourable soil, and cold climate. Fruit rather small, form roundish-turbinate. Skin a little rough, pale brownish-green, becom- ing yellowish when ripe, and thickly dotted with brown specks. Stalk an inch and a half long, rather straight and slen- der, inserted with little or no cavity. Calyx learly closed, in a very Fig. 146. Agtcn Town. B52 THB PEAR. shallow basin. Flesh soft, buttery, moderately sweet, perfumed, and good. Middle and last of September. 44. Altiiorpe Crassane. Thomp. Lind This fine English pear is a seedling raised by the late T. A. Knight, Esq., President of the London Horticultural Society. It was sent by him to the Hon. John Lowell, of Boston, in 1832. It is very highly rated in England, and is recommended as a very hardy tree. The specimens as yet raised in this country have proved of excellent quality, but not quite equal to its reputation. Fruit of medium size, roundish-obo- vate, but nar- rowing rather more to the eye than the stalk. Skin pale green, dotted with small russet- ty points, and having a lit- tle tinge of brown on one side. Stalk about an inch and a half long, slender, curved, and slightly in- serted. Calyx with many divisions, set in a shallow basin, having a few plaits. Flesh white, buttery, and Fig. 147. AUhorpe Crassane. ^^^^^ j^j^^y^ with a rather rich, slightly perfumed juice. October and No- vember. Either there is a spurious sort strongly resembling this, or the Althorpe Crassane is somewhat variable in quality, as we have seen specimens quite indifferent. AUTTTMN PEABS. 853 o. Amande Double. Van Mons. Amanda's Double. Man. in Hov. Mag. One of Van Mons' seedlings, received by Mr. Manning, and we suppose named by Van Mons, in allusion to its having double kernels. It is a very handsome fruit. By misconcep- tion it has been called here Amanda's Double. Mr. Manning's description of it is as follows! " Medium size, pyriform, stem short, fleshy at its junction with the fruit. Skin yellow and bright red. Flesh coarse grained, sweet, tender and excellent. Ripe the middle of Sep- tember." Shoots stout, upright, dark olive. A subsequent examination of this pear leads us to think it dry and inferiour in many seasons. 46. Autumn Colmar. Thomp. Lind. A Flemish pear, of fair quality, and a good bearer. Fruit of medium size, oblong or obtuse, pyriform, a little un- even. Skin pale green, dotted v.'ith numerous russety specks. Stalk about an inch long, straight, planted in a small, uneven cavity. Calyx small, closed, set in a slight basin, a little fur- rowed. Flesh a little gritty at the core, buttery, with a rich and agreeable flavour. October. 47. Belmont. Thomp. An English kitchen pear, considerably like the Althorpe Crassane, and of the same origin. It bears abundantly and constantly with us, and is remarkably fine for cooking and pre^ serving, but is scarcely fit for the table. Fruit roundish-obovate, medium, sometimes of rather large size. Skin fair, yellowish-green, marked with numerous dots, and a little brownish next the sun. Stalk quite long, (two inch- es or more,) slender and curved. Flesh rather coarse, juicy, and sweet. October. 48. Belle et Bonne. Thomp. Lind. P. Mag. Schone und Gute. Gracieuse. Belle de Brussels, iificorrecily.) The Belle et Bonne (leauiiful and good,) pear is a variety from Belgium, of large size, fine appearance, and saccharine flavour. It is a showy and good fruit, but whoever reads Mr. Kenrick's description, and expects to find it " a delicious Ber 30* 354 THE PBAR* Fig. 148. Belle et Bonne. gamot of the best kind," will be disappointed. It is very far be. low Gansel's Bergamot in richness. The tree is a strong grower. Fruit large, roundish, a little greater in width than in height. Skin pale greenish-yellow, with numerous russet green dots, especially near the eye. Stalk long, rather slender, deeply in- serted in 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 September. 49. Brougham. Thomp. A new English variety, not yet proved here, very hardy and very productive. It is said to bo AUXITMN PEARS. ^t^5 The fruit is described by Thompson as large, roundish-obo- vate. Skin yellow, a gopd deal covered with russet. Flesh buttery, quite melting, and of very excellent flavour. It ripens in November. 50. Bleeker's Meadow. Ken. Pom. Man. Large Seckel. A native fruit, said to have been found in a meadow in Penn- sylvania. It is a handsome, hardy fruit, and bears large crops, but it has been sadly over-praised as to quality. The truth is, it seems at first to give promise of high flavour, but it rarelv becomes mellow, but retains its crisp, hard state. We have raised many fine crops, but cannot recommend it much. In a very dry, warm soil, it is some- times excellent. Fruit small, or of medium size, round- ish, very regular and smooth. Skin bright clear yellow, occasion- ally sprinkled with crimson dots on the sunny side. Flesh very white, firm, with a pe- culiar musky or wasp- like aroma, and spicy taste, but mostly re- mains crisp and hard. Stalk straight and stiff. Basin shallow. Calyx F»g- 149. Bleeker's Meadom. open and reflexed. October and November. 51. BoucQTJiA. Hov. Mag. Beurre Boucquia. Ken. A new Flemish pear, raised by Dr. Van Mons, and sent to Mr. Manning in 1886. Fruit rather large, one-sided, oval-turbinate. Skin pale yel- low, with a pale red cheek, thickly sprinkled with reddish, and dark russety dots. Stalk an inch or more long, set a little ob. iquely, and either fleshy at the point of junction, or set in a 850 THB PEAR. very slight depression. Calyx large, basin scarcely sunk. Flesh yellowish-white, abounding with a very sweet, rich juice, of excellent flavour. October. Rather liable to rot at the core, 52. BuFFAM. Man. Buffam. The Buffam is a native of Rhode Island, and from its general resemblance to the Doyenn6, it is, no doubt, a seedling of that fine sort. It is an orchard pear of the first quality, as it is a very strong, upright grower, bears large, regular crops, and is a very handsome and saleable fruit. It is a little variable in quality. We have frequently eaten them so fine, as scarcely to be distinguished from the Doyenne, and again, when ra- ther insipid. It may be considered a beau- tiful and good, though not first rate variety. Fruit of medium size, oblong, obovate, a little smaller on one side. Skin fair, deep yellow, (brownish- green at first,) finely suffused over half the fruit, with bright red, sprinkled with small brown dots, or a little russet. Stalk an inch long, inserted in a vcvry slight cavity. Calyx with small segments, and basin of moderate size. Flesh white, buttery, not so juicy as the Doyenne, but sweet, and of excellent flavour. The strong upright reddish-brown shoots, and peculiar, brownish green appearance of the pear, befbie ripening, distinguish this fruit. September. Fig. 150. AUTUIVIN PEARS, 957 53. Beurr^ de Capiaumont. Thomp. Capiumont. Lind. A Flemish pear, very fair, and handsomely formed, and Buch a capital bearer, and so hardy in all soils and seasons, that it is already a very popular orchard and garden fruit. It is al- ways good, sometimes first rate, but when the tree is heavily laden, it is apt to be slightly astrin- gent. It grows freely; branches a little pendant, grayish -yellow. Fruit of medium size, long turbinate, very even, and tapering regular- ly into the stalk. Skin smooth, clear yellow, with a light cinnamon or cinnamon red cheek, and a few small dots and streaks of russet. Calyx large, with spreading segments, prominently placed, and not at all sunk. Stalk from three- fourths to an inch and a half long, curved. Flesh fine grained, buttery, melting, sweet, and when not astringent, of high flavour. September and October. This is quite distinct from the Frederick of Fig. 151. Beurri de Capiumont. Wurtemburgh, an irregular fruit, sometimes called by this name. 54. Betjrre, Brown. Thomp. Lind. Mill. Beurre Gris. Nois. Beurre Rouge. Beurre d'or. Beurre Doree. Beurre d'Amboise. Beurre d'Arableuse. Beurre d.u Roi. Poire d'Amboise. Isambert. Isarabert le Bon. of various French gardens. Beurri. O. Duk. Golden Beurre. Red Beurre, (of some.) Badham's. Grey Beurri. Beurre d'Anjou, {o/some.\ Beurri Vert. The Brown Beurre, almost too well known to need deacripk 858 THE PEAH. tion, was for a long time, considered the prince of pears in France, its native country, and for those who are partial to the high vinous flavour — a rich mingling of sweet and acid — it has, still, few competitors. It is, however, quite variable in different soils, and its variety of appearance in different gardens, has given rise to the many names, gray, brown, red and golden, under which it is known. Kenrick calls it " an outcast," but our readers will pardon our dissent from this opinion, while we have the fact in mind, of its general excellence in this region ; and especially that of a noble tree, now in view from the library where we write, which is in luxuriant vigour, and gives us, an- nually, from five to eight bushels of superb fruit. The truth is, this pear is rather tender for New England, and requires a warm climate and strong soil. Shoots diverging, dark brown. Fruit large, oblong-obovate, tapering convexly quite to the stalk. Skin slightly rough, yellowish-green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh greenish white, melting, but- tery, extremely juicy, with a rich sub-acid flavour. September. 55. Beuere Bosc. Thomp. Calabasse Bosc. Bosc's Flaschenbirne. Marianne Nouvelle. Beurre d'Yelle, {of some.) The Beurre Bosc is a pear to which we give our unqualified praise. It is large, handsome, a regular bearer, always per- fect, and of the highest flavour. It bears singly, and not in clusters, looking as if thinned on the tree, whence it is always of fine size. It was raised in 1807 by Van Mons, and named Calebasse Bosc in honour of M. Bosc, a distinguished Belgian cultivator. Having also been received at the garden of the Horticultural Society of London under the name of Beurre Bosc, Mr. Thompson thought it best to retain this name, as less likely to lead to a confusion with the Calebasse, a distinct fruit. The tree grows vigorously ; shoots long, brownish olive. Fruit large, pyriform, a little uneven, tapering long and gradually into the stalk. Skin pretty smooth, dark yellow, a good deal covered with streaks and dots of cinnamon russet, and slightly touched with red on one side. Stalk one to two inches long, rather slender, curved. Calyx short, set in a very shallow basin. Flesh white, melting, very buttery, with a rich, delicious and slightly perfumed flavour. Ripens gradually, from the last of September to the last of October, AUTUMN PSJLSS. 859 Fig. 152. Beurri Bote SOa THB FBikR. 56. Beurre d'Amalis. Thomp. Nois. Beurre d'Amanlis. Nots. Bon. Jard. Beurre d'Araaulis. Ken. Man. A Belgian pear, of excellent quality, nearly first rate. Very productive. Fruit large, obovate, not very regular, a little swollen on its "sides. Skin rather thick, dull yellowish-green, with a pale red- dish brown cheek, overspread with numerous brown dots and russet streaks and patches. Stalk a little more than an inch long, set rather obliquely in a shallow, irregular cavity. Caly:^^ open, with broad divisions, basin shallow. Flesh yellowish, somewhat coarse, but buttery, melting, abundant, rich, with slightly perfumed juice. September. 57. Beurre d'Anjou. Thomp. This is a first rate pear, recently imported from France by Col. Wilder, of Boston, which appears to us quite distinct from the Brown Beurre. Fruit rather above medium size, very regular, obovate. Skin greenish-yellow, smooth, a little clouded with russet, especially around the calyx. Calyx small, open, in a round, smooth basin. Stalk rather short, straight, set in a slight cavity. Flesh yel- lowish-white, very fine grained, buttery, slightly sub-acid, with a rich, sprightly vinous flavour. October. 58. Beurre Diel. § Thomp. Lind. P. Mag. Diel's Butterbirne. Beurre Royale. Beurre d'Yelle. Diel. Dorothee Koyalo. De Melon. Dorothee Royale. Gros Dillen. Melin de Kops. Grosse Dorothee. Dillen. Beurre Magnifique. Sylvanche vert d'hiver. Des Trois Tours. Beurre Incomparable. A noble Belgian fruit, raised from seed, in 1805, by Dr. Van Mons, and named in honour of his friend Dr. Augustus Fred- erick Adrien Diel, a distinguished German pomologist. Its vigour, productiveness and beauty, have made it already a general 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 un- commonly vigorous. Young shoots dark grayish-brown. Fruit large, varying from obovate to obtuse-pyriforra. Skin rather thick, lemon yellow, becoming orange yellov/, marked with large brown dots, and marblings of russet. Stalk an inch AUTUMN PEAKS. Fig. 153. Beurre DieL (o an inch and three quarters long, stout, curved, set in a rather uneven cavity. Calyx nearly closed, and placed in a slightly furrowed basin. Flesh yellowish- white, a little coarse grained, especially at the core, but rich, sugary, half melting, and in good specimens, buttery and delicious. In eating, in this coun- try, from September to December, if picked and ripened in the house. 59. Beurre Knox. Thomp. Lind. The Beurre Knox is a pleasant, second rate fruit, of large ond handsome appearance, but a little liable to rot at the core- 31 862 TIIS PEAU. It is shaped a good deal like the Brown Beurr^. A Flemi^ variety. Fruit large, oblong, obovate, tapering to the stalk, which is about an inch long, curved, and set below a fleshy protuberance or lip — .and without depression. Skin pale green, with thin russet on one side. Calyx open, and set in a small, narrow basin. Flesh tender and soft, juicy and sweet, but not high flavoured. Last of September. This fruit is abundant near Boston. We received, by some error, a winter fruit, under this name, from the Horticultural Society of London. 60. Beuree Kenrick. Man. in Hoy. Mag. No.l599ofVanMon9 A Flem- ish seedling, sent to this country and named by Manning. " Medium size, flat at the blossom- end, tapering to the stalk, colourgreen- ish-yellow, with indis- tinct russet spots ; stem one inch long ; flesh good, juicy, sweet and buttery.Ripe in Septem- ber." Man. 61. Beurre, Golden op BiLBOA. § Man. Hooper's Bilboou The Gold. en Beurr^ Rg. 154. Ooicfen Beurri of BUboa. of Bilboa was imported from Bilboa, Spain, about eighteen AmruMN PEARS. 863 years ago, by Mr. Hooper, of Marblehead, Mass. Its European name is unknown, and it has become a popular fruit here under this title. It is of a fine golden colour, relieved by a little rus- set, and is certainly a beautiful early autumn pear of the first quality. It bears regularly and most abundantly, and will become a favourite fruit in all parts of the country. In cold soils, it is particularly fine on quince stocks. Shoots stout, up- right, light yellowish- brown. Fruit rather large, regular obovate. Skin very fair, smooth, and thin, golden yellow, evenly dotted with small brown dots, and a little marked with russet, especially around the stalk. Stalk about an inch and a half long, rather slender, set in a mode- rate depression. Calyx small, closed, placed in a slight basin. Flesh white, very buttery and melting, and fine grained, with a rich vinous flavour. First to the middle of September. 62. Beurre Duval. Thomp. A new Belgian pear, raised by M. Duval. It is good, and bears abundantly. Fruit of medium size, obtuse pyriform. Skin pale green. Flesh white, buttery, melting and well fla voured. October and November. 63. Beurre Preble. 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 in a moderate hollow. Flesh white, buttery, and melting, with a rich, high flavour. October and November. 64. Beurre Colmar. Van Mons. Nois. Beurr6 Colmar d'Automne A pleasant, juicy pear, ripening in October. It is one of Dr. Van Mons' seedlings, and is quite distinct from the Autumn Colmar. Fruit of medium size, almost eliptical, or oval-obovate, regu- larly formed. Skin smooth, pale green, becoming yellowish at maturity, with a blush next the sun, and thickly sprinkled with dots. Stalk an inch long. Calyx expanded, and set in a very shallow, narrow, irregular basin. Flesh very white, slightly crisp at first, but becoming very juicy and melting, with a slightly perfumed flavour. October. 364 THE PEAB. 65. Beurre de Beaumont § Thomp. A new and highly delicious pear, lately received from France* It appears, to us, to be worthy of extensive dissemination. Fruit of medium size, roundish-obovate. Skin pale yellow- ish-green, thinly sprinkled with large dark green dots, and thin- ly washed with dull red on the sunny side. Stalk about an inch long, obliquely inserted, under a lip, or in a very slight cavitj*. fig. 155. Beurri de Beaumont, Calyx small, with little or no division, and set in a shallow, smooth basin. Flesh white, buttery, melting, abounding with a rich, sprightly flavoured juice. October. 66. Beurre Van Mons. Thomp. The Beurrd Van Mons is but just received in this country. It bears the reputation of a first rate fruit ; it is of medium size, pyriform, skin yellowish, nearly covered with russet. Flesh buttery, melting and excellent. October. 67. Beurre Romain. Thomp. N. Duh. A melting, juicy pear, of second quality. Fruit of medium size, regularly formed, obovate. Skin pale yellowish-green, dotted with numerous gray specks. Stalk short, inserted with- AT7TT7MN PEARS. 966 out depression. Calyx prominently placed, even with the fruit, flesh white, juicy, melting, sweet and agreeable. September to October. Bears abundantly. 68. Beurbe Van Marum. Thomp. A rather large, and very good, juicy pear, one of the Flemish varieties. It comes early into bearing, and produces well. Fruit large, oblong-pyriform, not very regular. Skin yellow, rarely with a little red. Stalk rather long and slender, inserted in a flattened cavity. Calyx large, set in an irregular shallow basin. Flesh white, melting, juicy, sweet and agreeable. First of October. 69. Betjeee Spence ? Thomp. It is probable that there may be a true Beurre Spence, since Dr. Van Mons claims to have raised one, and once pronouncec'i it the finest of all pears. But it is certain that neither the pomologists of England or America have yet been able to ob- tain it correct. Beurre Diel, Urbaniste, B. de Capiumont, and one or two others, of very inferiour quality, have been imported into this country for Beurre Spence. We have, however, re- ceived a tree from Mr. Rivers, the English nurseryman, which may prove correct. He says " this is the Beurre Spence of the Parisians. I ate it there in October, and thought it, simply, a good pear, scarcely deserving the high encomiums given by Van Mons to Mr. Brauaick."* 70. Beurre Crapatjd. Thomp. A new foreign pear, resembling the Doyenne in flavour. Fruit of medium size, obovate. Skin pale greenish-yellow. Flesh buttery, fine-grained and excellent. Ripens in October. 71. Beurre Picquery. The Beurre Picquery has lately been received from r^ ranee, where it has the character of a first rate fruit, somewhat resem- bling the Urbaniste in general appearance; of rather larger size, melting, equally fine in flavour, ripening in October, and keeping a month or more. Shoots dark olive. * In the mean time we annex Van Mons' original description. " Wood short- jointed, leaves small, branches horizontal or declining. The fruit is of the sh^pe and size of the Brown Beurre ; skin green, handsomely sprinkled and marked uath reddish brown and reddish purple. Flesh tender, juiuy, sugary and per« fumed. It ripens about the last of September." — Reme des Revues, 1S30, p. 180. 866 THE PEAB. 72. Bergamot, Autumn. Mill. Lind. Tbomp. English Bergamot. York Bergamot. Common Bergamot, (of England.) English Autumn Bergamot. The Autumn Bergamot is one of the oldest of pears, being fizipposed by pomologists to have been in England since the time of Julius Csesar. It is believed by Manger to be of Turk- ish origin, and originally to have been called Begarmoud,—* princely pear — from the Turkish, Z»e^, or hey, and armoud, a pear. Since that time, the standard of excellence has risen much higher, and the title could, with more justice, be applied to the following variety than to this. The Autumn Bergamot bears well with us, and is of good flavour, but it is going out of culti- vation, though the tree is thrifty, and bears well. Fruit rather small, roundish and flattened. Skin roughish green, dotted with rough gray specks, and often with a faint or dull brown cheek. Stalk short, about half an inch long, stout, inserted in a wide, round hollow. Calyx small, set in a shallow smooth basin. Flesh greenish-white, coarse-grained at the core, juicy, sugary and rich. September. The Bergamotte d'Automne of the French, is a distinct fruit from this, usually more pyramidal ; the skin smooth, light yel- lowish-green, with a brownish red cheek, and speckled with small, grayish dots. Stalk nearly an inch long, set in a slight cavity. Calyx very slightly depressed. Flesh breaking, juicy, and refreshing, but not high flavoured. A second rate fruit, though of fine appearance. 73. Bergamot, Gansel's. § P. Mag. Thomp. Lind, Brocas Bergamot. Coxe. Bonne Rouge. Ives' Bergamot. Gurle's Beurre. Staunton. Diamant. Gansel's Bergamot is a well known and delicious pear, raised seventy-seven years ago, from a seed of the Autumn Berga- mot, by the English Lieut. General Gansel, of Donneland Hall. Though a little coarse-grained, it is, in its perfection, scarcely surpassed by any other pear in its peculiarly rich, su- gary flavour, combined with great juiciness. It is stated, by some, to be an unfruitful sort, and it is, in poor, or cold soils, only a thin bearer, but we know a very large tree near us, in a warm, rich soil, which frequently bears a dozen bushels of su- perb fruit. The mealy leaves, and spreading, dark gray shoots, distinguish this tree. Fruit large, roundish-obovate, but much flattened. Skin roughish brown, becoming yellowish-brown at maturity, tinged sometimes with a russet red cheek, and sprinkled with spots of AUTUMN PEARS. 867 Fig. 156. Gansd's Bergimat, russet. Stalk short, fleshy at both ends. Cavity moderate. Calyx short and small, placed in -a smooth, moderate hollow. Flesh white, melting, very juicy, rich, sweet and aromatic. Ripens during all September. 74. Bergamotte Suisse. O. Duh. Lind. Swiss Bergamot. Lind. A very pretty, roundish, striped pear, which is a handsome ad- dition to the dessert, and occasionally, when it ripens late, it is juicy, melting and excellent, but it is frequently of indifferent flavour. The tree is, with us, one of the strongest and most vigorous, and bears well. Branches striped. Fruit of medium size, roundish, a little inclined to turbinate. Skin smooth, pale green, striped with yellow and pale red. Flesh melting, juicy, sweet and pleasant. October. 75. Bergamotte Cadette. O. Duh. Thomp. Beurre Beaiichamps. Beauchamps. Poire de Cadet. Ognonet, {incorrectly y of some.) A very good Bergamot from France, not, by any means itiS tBB PEAS. equal, however, to GansePs, but productive, and ripening for some time, in succession. Fruit middle sized, roundish obovate. Skin smooth, pale green, rarely with a pale red cheek. Stalk an inch long, thick, set in an angular, shallow cavity. Calyx small, closed, basin nearly flat. Flesh buttery and juicy, sweet, and rather rich. October and November. 76. Bezi* de Montigny. Thomp. Lind. Poit. Trouv6 de Montigny. Beurr6 Romain ? of some American gardens. A pleasant, juicy fruit, with a musky flavour, but not first rate. The skin is remarkably smooth, and the pear is evenly formed. It is a good bearer. Fruit of medium size, very re- gularly obovate. Ski'n pale yellowish-green, with numerous gray dots. Stalk stoui, thickest at the point of insertion, an inch long, inserted in a small shallow cavity. Calyx small, firm, open, reflexed, in a very smooth basin, scarcely sunk. Flesh white, melting, juicy, half buttery, with a sweet, musky flavour. First of October. 77. Bezi de la MOTTE. § O. Duh. Thomp. Bein ArmndL Beurr6 blanc de Jersey. This admira- ble old French pear is an es- pecial favourite of ours. Its flesh is solid and heavy, at the same time highly buttery, with a pecu- liarly pleasant flavour and aroma. The tree is exceed- ingly vigorous and productive, Kg. 157. Bezi de la Motte. • Bezi signifies toilding, I e. natural seedling found near Montigny, a low-n in YVance. AUfUMN PEARS. 869 and the grayish-olive shoots, like the fruit, have a peculiarly speckled appearance. Every garden should have a specimen of this fruit. It ripens gradually, and may be kept a good while. Fruit of medium size, bergamot shaped, roundish, flattened at the eye. Skin pale yellowish-green, thickly sprinkled with conspicuous russet green dots. Stalk about an inch long, green, slightly curved, and inserted in a slight, flattened hollow. Calyx small, open, set in a shallow, rather abruptly sunken basin. Flesh white, very fine-grained, buttery, juicy, with a sweet, delicate, perfu- ^\ med flavour. October. S ] 78. Bishop's Thumb. Thomp. Lind. A long, oddly-shaped, English pear, but jui- cy and excellent in fla- vour, indeed usually considered first rate. The tree bears abun- dant crops. Shoots grayish-olive. Fruit rather large, oblong and narrow, and tapering irregu- larly, usually a lit- tle knobbed. Skin dark yellowish-green, dotted with russet, of- ten nearly covered with russet specks,and having a russet red cheek. Stalk one to two inches long, slen- der, crooked, and set in a fleshy enlarge- ment. Calyx with spreading divisions, and set in a flat basin. Flesh juicy, melting, with a good, rich vinous flavor. October Fiff l&S. Bishop's Thumb 370 THE FEAR. 79. Bon Chretien Fondante. Thomp. Liud. A recent Flemish pear, abounding with juice, and having a refreshing agreeable flavour. In good seasons, it is first of the quality, and it bears early and abundantly. Young shoots slender, diverging, olive gray. Fruit pretty large, roundish-oblong, regularly fornned. Skin pale green, sprinkled with small russet dots, and considerably covered with russet. Stalk three-fourths of an inch long, curved, inserted in a slight depression. Calyx small, set in a narrow hollow. Flesh yellowish-white, gritty round the core, exceedingly juicy, tender and melting, with a rich and pleasant flavour. 80. Burnett. Ken. A pleasant, sweet pear, of large size, raised by Dr. Joel Burnett, of Southborough, Mass. Fruit large, obtuse pyriform. Skin smooth, pale yellow, with numerous greenish-gray dots, and sometimes a little russet. Stalk an inch and a half long, planted in a swollen base, or with a blunt depression. Calyx open, stiff, placed in a shallow basin. Flesh greenish-white, a little coarse grained, but juicy, sweet and good. First of October. 81. Cabot. Man. Originated from the seed of the Brown Beurre, by J. S. Cabot, Esq., of Salem, Mass. It has a good deal of the flavour of its parent, and is an agreeable, sub-acid fruit. The tree grows upright and very strong, and produces amazing crops, but the fruit, with us, decays very quickly — though, we understand that, in older specimens, this is not the case. It merits a gene- ral trial. Col. M. P. Wilder, of Boston, informs us, that with him, it is of the first quality, nearly as good as Fondante d'Automne. Fruit pretty large, roundish-turbinate, narrowing rather ab- ruptly to the stalk, which is bent obliquely, and inserted on one side, of a tapering summit. Skin roughish, bronze yellow, pretty well covered with cinnamon russet. Calyx small, open, set in a round, smooth basin. Flesh greenish- white, breaking, juicy, with a rich, sub-acid flavour. Middle and last of Sep- tember. 82. Chelmsford. ▲ Dative pear, from the neighbourhood of Boston of large AUTUMN PEAES. 871 and showy appearance and of second rate flavour, but much esteemed for stewing. It makes very strong wood, the young shoots yellowish-brown. Fruit very large, irregular pyriform, with a wide crown. Skin deep yellow, at maturity, with a fine red cheek, sprinkled with distinct brownish-green dots. Stalk an inch and a half long, curved, planted in a crumpled shallow cavity. Calyx large, set in an irregular basin. Flesh white, juicy, rather crisp, with a saccharine flavour. Last of September. 83. CoBiPTE DE Lamy. § Thomp. Beurr6 Curt6. Marie Louise Nova. ) ac. to Dingier. Marie Louise the Second. ) Tkomp. A rich, truly deli- cious, sugary pear, of the highest quality. Itisoneofthelatenew Flemish varieties, and is worthy of unusu- al attention. Young shoots pretty strong, upright, dark co- loured. Fruit of medium size, roundish-obo- vate. Skin yellow, with a brownish red cheek, and sprinkled with small russetty I dots. Stalk an inch 'long, straight, ob- liquely inserted un- der a lip, or planted in a slight cavity. Calyx small, set in a shallow, smooth ba- Fig. 153. Compte de Lamy. sin. Flesh white, fine grained, buttery, melting, saccharine, and high flavoured. Last of September to middle of October. This is quite distinct from the Marie Louise Nova of some American gardens, received from Van Mons. [See Marie Louise Nova.] 84. CoMPRETTE. Van Mons. The Comprette is a very fine, new, Flenrish seedling, of Dr. Van MonsV which has just begun to bear in this country, and im THE PEAR. was introduced by Col. Wilder, of Boston. It is, undoubtedly, a fruit of the first quality, and resembles in flavour the Passe Colmar. Fruit rather above medium size, obtuse-pyriform ; the short, stout stalk thickening into the termination. Skin yellowish green, thickly sprinkled with brown dots, and, occasionally. marked with a little russet. Calyx pretty large, with few seg ments, set in a shallow ba'?iu. Flesh white, buttery and melt- ing, with a rich, perfumed juioo. October to November. 85. Commodore. Man. in Hov. Mag. Van Mons, No. 1218. A Belgian seedling, named by Mr. Manning, and promising to be of good quality, not quite first rate. Branches slender. Fruit of medium size, very regular-obovate, tapering to the Stalk. Skin yellow, marked with a little red, some russet in patches, and a very few small dots. Stalk an inch or moro long, planted on the slightly flattened summit. Basin scarcely sunk, and having a small calyx. Flesh somewhat like that of the Doyenn^ — buttery, melting, with a sweet and excellent fla- vour. Last of October, to last of November. 86. Croft Castle. Thomp. The Croft Castle is a recent English variety, peculiar in its ehape,^ and especially so in its flavour ; the latter being greatly fig. 13d. CroftCasOe, AUTUMN PEARS. 373 relished oy some persons, and not at all by others. It is very productive. Fruit of medium size, oval, inclining to flattened ovate— narrowing most towards the eye. Skin pale greenish-yellow, marked with brown dots, and often a little russet. Stalk long and slender, curved, and planted almost even with the flattened summit. Calyx projecting a little beyond the level of the fruit, open, and stiff. Core large. Flesh juicy and a little crisp sweet, with a piquant perfume and flavour. October. 87. CopiA. A Philadelphia seedling, nam^d in honour of the originator, Jacob Copia, Pine street, Philadelphia. It is a large and pretty good pear, resembling somewhat the Beurre Diel in flavour, but rather inferiour to it. Young shoots very stout, upright, olive brown. Fruit large, broad-turbinate, tapering into the stalk, whicl is long, stout, and fleshy at the bottom, obliquely inserted. Skie yellow, with slight traces and specks of russet. Calyx large basin somewhat furrowed. Flesh rather coarse grained, but rich, juicy, and sugary. September and October. 88.CusHiNG.§Man. The Cushing is a native of Massa- chusetts, having originated on the grounds of Colonel Washington Cush- ing, of Hingham, about forty years ago. It is a very sprightly, delicious pear, and like ma- ny of our native varieties, it produ- ces most abundant crops. Branches rather slender, di- 1 verging, grayish- brown. Fruit medium size, often large, obovate, tapering rather obliquely to the stem. Skin snsoothjight green- Kg. 160. Cubing. S74 THE PEAK. ish-yellow, sprinkled with small gray dots, and occasionally a dull red cheek. Stalk an inch long, planted in an abrupt cavity. Calyx rather small, set in a basin of mode- rate size. Flesh white, fine grained, buttery, melting, and abounding in a sweet, sprightly, perfumed juice, of fine flavour. A hardy and capital variety for all soils. Middle of September. 89. Capsheaf. Man. Ken. This is believed, by the eastern cultivators, to be a native of Rhode Island. It is a very agreeable fruit, not first rate, but from its great hardiness, and steady habit of bearing, is well worthy of the attention of pear growers. Young shoots stout, upright, yellowish-brown. Fruit of medium size, roundish-obovate. Skin deep yellow, nearly covered with cinnamon russet. Stalk an inch long, stout, inserted in a shallow hollow. Calyx small ; basin slightly sunk. Flesh white, juicy, and melting, very sweet and pleasant, but lacking a high flavour. October. 90. Calebasse. Thomp. Lind. Calebasse Double Extra. Calebasse d'HoUande. Beurre de Payence. The Calebasse is a very grotesque-looking Belgian fruit, named from its likeness to a calabash, or gourd. It is a good deal esteemed, especially by curious amateurs, being a crisp, sweet, juicy pear, of second quality, and producing good crops. Fruit of medium size, oblong, a little crooked, and irregular or knobby in its outline. Skin rough, dull yellow, becoming orange russet on the sunny side. Stalk about an inch and a half long, curved, and planted on the side of a knobby projection. Calyx very short, set in a small basin. Flesh juicy, crisp, a little coarse-grained, but sugary and pleasant. Middle of Sep- tember. This is the Calebasse Bosc of the Jardin Fruitier^ but incor- rectly. [See Beurre Bosc] The Calebasse Grosse, [Mon- strous Calabash, etc.] of Van Mons. is a prodigiously large, pyramidal fruit, 5 or 6 inches long, in the shape of a conical gourd. Skin smooth and shining, yellowish green, with a good dea'l of reddish gray in the sun. Stalk short and stout, about an inch long. Calyx rather small, but with large divisions. Flesh white, a little coarse, juicy, half melting, sugary and tolerably good. October. (The grafts sent out for this kind, by Van Mor:s, proved incorrect.) AUTUMN PEARS. 375 91. Capucin. Van Mons. Capuchin. This promises to be a very good pear. It is one of Var. Mons' Seedlings. Young shoots stout, diverging, dark coloured. Fruit pretty large, oval, or sometimes obtuse-turbinate. Skin green, becoming pale yellow, a little russeted towards the eye and stalk, and distinctly dotted elsewhere, with also a red cheek. Stalk nearly an inch long, placed in an obtuse hollow. Calyx small, deeply sunk in a narrow, irregular basin. Flesh green- ish, juicy, crisp, sugary and rich. October. 92. Clara. Van Mons. Claire. Nois. Another seedling, raised by the Belgian pomologist. The young shoots are stout, upright, dark brown. It is of medium size, oval-pyriform. Skin clear yellow, dotted with red, and having a blush on the sunny side. Stalk stout and straicrht. Calyx small, set in a small, round basin. Flesh white, melting, very juicy and sweet, relieved by a slight acid ; of good quality. In cold seasons it is liable to be too acid. September and October. 93. Cumberland. Man. Ken. This is a native fruit, and the original tree is still growing in Cumberland, Rhode Island. It is inferiour to the Cushing, and though sometimes very handsome, and always productive, can scarcely be ranked higher than a second rate fruit, and occa- sionally it is quite indifferent. Branches rather slender. Fruit rather large, obovate. Skin orange yellow, with a little russet, and a pale red cheek on the sunny side. Stalk about an inch and a half long, stout, rather obliquely planted, in a very slight depression. Calyx with expanded divisions, and placed nearly even with the surface. Flesh white, melting, buttery, and tolerably rich and juicy. September and October. 94 Crassane. Thomp. Lind. Bergamotte Crassane. Cresane. Beurre Plat. A celebrated, old French pear, which is said to take its name from ^crasi, flattened or crushed, from its depressed, Bergamot- like shape. Its flavour is extolled by all the European writers, but we have never been able to find it to equal its foreign cha. raster here, and cannot recommend it. Young shoots stouti diverging, grayish-olive. tii^ THE PEAR. Fruit large, roundish, flattened. Skin greenish-yellow, em- broidered thinly with russet. Stalk long, slender, curved, and planted in a slight, shallow cavity. Calyx small, set in a narrow rather deep basin. Flesh whitish, juicy, soft, sweet, and tole. rably pleasant. October, and may be kept for a month longer. 95. Charles of Austria. Thomp. Lind. ^ Charles d'Autriche. A larjre and handsome Belgian pear, which is likely to be. come a favorite here. Raised by Van Mons. Young shoots stout, upright, yellow-olive. Fruit large, roundish, a little uneven. Skin greenish-yel- low, a little russeted and thickly dotted with conspicuous brown specks, which give it a brownish appearance. Stalk an inch long, slightly inserted. Calyx set in a rather narrow hollow Flesh white, tender, quite juicy, sweet and agreeable. October 96. CoLMAR Epine. Van Mons. Man. in H. M. An agreeable, juicy pear, sent to this country by Van Mons. and originated by him. Young shoots stout, upright, brown. " Fruit large, roundish-oblong, tapering, gradually, to ai» obtuse point at the stem, which is one inch long ; colour green ish-yellow ; flesh white, sweet, very melting, juicy, high fla voured, and good." Middle of September. 97. Clinton. Man. in H. M. Van Mons, No. 1238. A second rate fruit. Mr. Manning says, " Large size, shaped like the Bezi de Montigny ; light yellow skin, flesh soft, buttery and good, but not high flavoured." Middle of November The wood is stout, and dark brown. 9S. Calhoun. Wilder Mss. New, and recently originated by Gov. Edwards, of New. Haven. It promises to be a fruit of the first quality. Fruit of medium size, obovate, terminating obtusely at the insertion of the stalk. Skin usually smooth and handsome, pale yellow, occasionally with a pale red cheek. Flesh juicy, melting, with a rich, sub-acid, or vinous flavour. October to November. 99. CoLMAR Neill. Thomp. This is a new variety, lately received from abroad, where it AUTUMN PEA^S. 871 tids a higli reputation. It is a very handsome pear, very pro. ductive, and of most excellent flavour. Fruit large, obovate. Skin pale yellow. Flesh white, but. teiy, melting, of high flavour. Ripens at the middle of October Fig. 161. Ihx. 32* 878 THE PEAR. 100. 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 come into bearing until it has attained considerable size, yet it pro- duces abundantly, and from its habit, will undoubtedly prove remarkably long-lived^ and free from disease. The young branches are pale yellow, upright and slender. The original tree, about thirty-five years old, stands in the garden of Madam Dix, Boston. It bore for the first time in 1826. Fruit large, oblong, or long-pyriform. Skin roughish, fine deep yellow at maturity, marked with distinct russet dots, and sprinkled with russet around the stalk. Calyx small, for so large a fruit, basin narrow, and scarcely at all sunk. Stalk rather stout, short, thicker at each end, set rather obliquely, but with little or no depression. Flesh not very fine grained, but juicy, rich, sugary, melting and delicious, with a slight perfume. October and November. 101. DuMORTiER. § Thomp. Nois. A very excellent little Belgian pear, often remarkably high flavoured. Fruit nearly of medium size, obovate. Skin dull yellow marked with russet patches and dots. Stalk nearly two inches long, slender, planted without depression. Calyx open, set in a slight basin. Flesh greenish-white, juicy, melt- ing and sweet. It keeps but a short time. September. 102. Doyenne, White. § Thomp. Lind. P. Mag. Virgalieu, of New- York. St. Michael, of Boston. Butter Pear, of Philadelphia. Virgaloo. ) of some American Bergaloo. \ gardens. Yellow Butter. Coxe. Wliite Beurre. White Autumn Beurre Dean's. Warwick Bergamot. Snow Pear. Pine Pear. St. Michel. J of the English. Doyenne. Dtih. Mill. Doyenne blanc. Beurre bianc. Poire de Simon. Poire nei^e. Poire de beigneur. I of the Poire MonsieUt. (French Valencia. Citron de Septembre. Bonne-ente. A courte queue. Kaiserbirne. Kaiser d'Autorane. \ of the Weisse Herbst Butterbime. \ Ihdch. Dechantsbirne. The White Doyenn^ is, unquestionably, one of the most perfect of autumn pears. Its universal popularity is attested by the great number of names by which it is known in various parts of the world. As the Virgalieu in New-York, Butter Pear in Philadelphia, and St. Michel's in Boston, it is most commonly AUTUMN TRARi 379 known, but all these names, so likely to create confusion, should be laid aside for the true' one, White Doyenn^.* It is an old French varie. ty, but with usj is in the most perfect heakh, and bears an- nually large crops of superb fruit. On the sea-coast, and in various old, or exhausted soils, it has lately become so liable to cracking as to be nearly worthless. In this case it is jOnly necessary to renew the elements want- ing — probably potash and lime — and, if the trees are dis- eeised, to plant healthy ones. The branches ^ Fig. 162. White Doyennd. are strong, up. right, yellowish-gray or light brown. Fruit of medium or large size, regularly formed, obovafte. It varies considerably in different soils, and is often shorter or longeron 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 loan inch and a fourth long, & little curved, and planted in a small, round cavity. Calyx al- ways very small, closed, set in a shallow basin, smooth or deli- cately plaited. Flesh white, fine-grained, very buttery, melting, rich, high-flavored, and delicious. September, and, if picked early from the tree, will often ripen gradually till December. * Virgalieu seems an American name, and is always liable to be confounded with the Virgouleuse, a very different fruit. The Doyenne, (pronounced dwoy-an' nay,) literally deanship, is probably an allusion tc the Dean, ty whom it was first brought into notice. 380 THE PEAS. The Doyenne Panache, or Striped Dean, *s a variety rather more narrowing to the stalk, the skin prettily striped with yellow, green, and red, and dotted with brown. Flesh juicy, melting, but not high flavoured. October. •» 103. Doyenne, Gray. § Thomp. Lind. P. Mag. Gray Butter Pear. Doyenn^ Gris. Duh. Gray Deans. Doyenne Rouge. Gray Doyenn6. Doyenne Roux. Nois. Poit, Red Doyenn6. Doyenne d'Automne. St. Michel Dor6. Red Beurre. ) incorrectly Doyenne Graleux. Beurre Rouge. ) ofgoTne. Doyenne Boussouck, {of some.) The Gray Doyenne strongly resembles the White Doyenne in flavour and general appearance, except that its skm is covered all over with a fine, lively cinnamon russet. It is a beautiful pear, usually keeps a little longer, and is considered by many rather the finer of the two, but in the valley of the Hudson where both are remarkably fine, we do not perceive its superiority. It is much less known than the foregoing sort, and richly deserve? more general attention. Shoots upright, grayish-brown. Fruit of medium size, obovate, but usually a little rounder than the White Doyenne. Skin wholly covered with smooth cinna- mon russet, (rarely a little ruddy next the sun.) Stalk half, to three-fourths of an inch long, curved, set in a narrow, rather deep and abrupt cavity. Calyx small, closed, and placed in a smooth, shallow basin. Flesh white, fine grained, very buttery, melt- ing, rich, and delicious. Middle of October, and will keep many weeks. [The tree received in this country for Doyenni Boussouck, and Bossouck Nouvelle, have proved synonymous with this variety.] • 104. DuNMORE. § Thomp. The Dunmore is a large, and truly admirable pear, raised by Knight, which has been introduced into this country from the garden of the London Horticultural Society. It is a strong growing tree, bears exceedingly well, and is likely to become a very great favourite. Its blossoms resist even severe frosts. Fruit large, oblong-obovate, rather swollen on one side. Skin greenish, dotted and speckled with smooth, brownish-red russet. Stalk stout, one lo two inches long, fleshy at the base, planted obliquely on an obtuse end, or in a very flat depression. Calyx rather small, open, sunk in a narrow basin. Flesh yellowish, white, buttery, exceedingly melting, with a rich, high-flavour. September. AUTTJMH PSAS8. 381 105. Fig. 163. Jhmnwre, DucHESSE d'Ango^leme. § Lind. Thomp. A magnificent large dessert pear, s^P^t^^^J^^^^fi?? * pound and a quarter, named in honour of the Dutchess of An- 88Z THE PEAR.. goulfime, and said to be a natural seedling, found in a forest hedge, near Angers. When in perfection, it is a most delicious fruit, of the highest quality. We are compelled to add, how, ever, that the quality of the fruit is a little uncertain on young standard trees. On the quince, to which this sort seems well adapted, it is always fine. The tree is a strong grower, tae shoots upright, light yellowish-brown, and it is deserving trial in all warm dry soils. Fruit very large, oblong-obovate, with an uneven, somewhat knobby surface. Skin dull greenish-yellow, a good deal streaked and spotted with russet. Stalk one to two inches long, very stout, bent, deeply planted in an irregular cavity. Calyx s«t in a somewhat knobby basin. Flesh white, buttery, and very juicy, with a rich and very excellent flavour. October. The quality of the fruit is often injured by the excessive luxuriance of the tree. This should, in such cases, be obviated by root pruning. (See p. 32.) 106. DucHEssE DE Mars. Thomp. Duchesse de Mars. The Dutchess of Mars lately received from France, and first introduced by J. C Lee, Esq., of Salem, Mass., proves to be a rich, melting pear, in this climate, with a peculiar and good fla- vour. Fruit nearly of me- dium size, obovate. Skin dull yellow, con- siderably covered with brown russet, and be- coming ruddy on the sunny side. Stalk an inch long, inserted with little or no depression. Calyx small, stiff, closed and placed in a slight basin. Flesh very melting and juicy, somewhat but- tery, with a rich and perfumed flavour. Oc- tober and November. Fig. 164. JhdchesM of Mars. AUTUMN PSABS. 888 107. D'Amoue. Ah ! Mon Diou. O. Duh. Lind, Mon Dieu. , D'Abondance. Poire d'Amour. This little French pear, once considerably esteemed, is now little cultivated. We have sometimes tasted it of very rich fla- voui. It is a very fruitful tree. Fruit small, obovate, inclining to turbinate, the end tapering and swelling regularly into the stalk. Skin pale yellow, but nearly covered with red, which is sprinkled with numerous darker dots next the sun. Stalk an inch long, curved, set in a swollen base. Calyx small, nearly level, the shallow basin having a few plaits. Flesh white, very juicy, tender and melt- ing, with a sweet, rich flavour. 108. De Louvain. Van Mons. Poire de Louvain. Nois. Lind. A pear of the finest quality, raised by Van Mons in 1827 while his " Nursery of Fidelity" was at Louvain. Fruit of medium size, obovate, inclining to pyriform, and taper- ing to the stalk. Skin rather uneven, clear light yellow, a little marked with russet, and dotted with brown points, which take a ruddy tinge next the sun. Stalk about an inch long, stout, insert- ed obliquely without depression, or by the side of a fleshy lip. Calyx placed in a I very narrow, shallow basin. Flesh white, buttery and melting, with a rich, perfumed, and delicious flavour. Ripens the last of Sop. tember, and keeps til] Fig. 165. De Louvain. November. |8;| THE PEAR. 109. DucHESSE d'Orleans. Latey ]:;eceivecl from France, where it has the reputation of being a very handsome fruit, of the first quality, with precisely the flavour of the old, and much admired Gansel's Bergamot. Young wood light green. Fruit large, long-pyriform. Skin golden yellow, dotted and streaked with a little russet. Flesh buttery, melting, rich, sugary and aromatic. Very productive, and ripens in October. 110. Delices d'Hardenpont. Thomp. Delices d'Ardenpont. Lind. A melting, buttery pear, one of the new Flemish varieties, and raised by the counsellor Hardenpont, of Mons. It has borne for several seasons in this country, and proves of rich and excellent flavour. The tree is moderately thrifty ; shoots upright, yellowish-brown. Fruit of medium size, obtuse-pyriform, with its widest part above the middle, and a little uneven in surface. Stalk an inch long, curved, and set rather obliquely in a narrow, shallow cavity. Skin pale yellow, dotted with numerous small gray dots in the shade, and somewhat russetted in the sun. Calyx very small, closed, and pla- ced in a small, uneven basin. Flesh buttery, melting, with an abun- dant, slightly perfu- med, and rich juice. Middle of October. 111. DuNDAS. § Van Mons. Man. in H. M. A very brilliant co- loured fruit, remarka- bly handsome for the dessert, and of rich fla- vour. It is a recent Belgian variety, sent to this country by Van Mons, in 1831. Fruit medium size, pig. igg. Dundat AtmrMN PBAR& 88ft obovate, inclining to turbinate. Skin clear yellow, sprinkled with greenish-black dots, and heightened by a very brilliant red cheek. Stalk dark brown, an inch long, stout, inserted without depression. Calyx 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 keepar some time. 112. Elizabeth, Edwards*. Wilder. Mss. Edwards' Elizabeth is a seedling pear of great beauty, and nearly, if not quite, of first rate quality, raised by ex-governor Edwards, of New-Haven, Conn. Fruit of medium size, often large, obtuse-pyriform, angular, and oblique at the base, the stalk frequently planted in a fleshy protuberance, like a fold. Skin smooth, pale lemon yellow, very fine, and of a peculiar waxen appearance. Flesh white, buttery, slightly sub-acid and good. October. 113. Elizabeth, Manning's. Man. in H. M. VanMons. No. 154. Manning's Elizabeth, a seedling of Dr. Van Mons*, named by Mr. Manning, is a very sweet and sprightly pear, with a pecu- liar flavour. Fruit below medium size, obovate, shaped like the Julienne, or a small White Doyenne. Skin smooth, bright yellow, with a lively red cheek. Stalk one inch long, set in a shallow, round cavity. Flesh white, juicy, and very melting, with a saccha rine, but very sprightly, perfumed flavour. Last of August. 114. Edwards' Henrietta. This is also one of Gov. Edwards' new Seedlings, raised at New. Haven. It bears most profusely, is a very agreeable fruit, and deserves a trial generally. Fruit nearly of medium size, obovate, flattened at the base, sloping to an obtuse point at the stalk. Skin smooth, pale yel- lowish-green, with few dots. Stalk an xhch and a half long, in- serted in a very slight depression. Calyx closed, and set in a shallow, faintly plaited basin. Flesh melting, juicy, sub-acid and rich. Middle and last of August. 115. Enfant Prodige. Van Mons. This is one of Dr. Van Mons' seedlings, which, from its name. Enfant Prodige wonderful child — must have been considered 886 THE PEAR. one of his most remarkable. The fruit is often remarkably ugly, and at times remarkably good. The tree bears abundantly with us, and the pears vary much, both in shape and quality — some- times indifferent, and at others first rate, v/ith a rich sub-acid fla- vour, between a Brown Beurre pear, and a Banana. Fruit of medium size, varying in form,obovate, always narrow at the stalk. Skin rough, and a little uneven, pale tawny yellow, a little russeted, and dotted with small specks, gray in the shade, and reddish gray on the sunny side. Stalk one and a half inches long, a little curved, and set in a very slight depression, or under a slight lip. Calyx closed, crumpled, set in a slight, narrow, furrowed basin. Flesh melting, full of rich, sub-acid, vinous juice, of very agreeable flavour. October, and will keep a month. Shoots diverging, dark-olive. 116. Eyewood. Thomp. A seedling of Mr. Knight's, not yet fairly proved in this country, but coming to us from Mr. Thompson, as of first rate quality, the tree vigorous, hardy, and a sure bearer. Fruit of medium size, oblate or flattened ; skin much covered with russet. Flesh buttery, rich and excellent. 117. Flemish Beauty. § Lind. Thomp. Belle de Flanders. Irap6ratrice de France. Bouche Nouvelle. Josephine. ) incorrectly^ Bosch. Fondant Da Bois. j of some. Bosc Sire. Boschpeer. In good soils and open situations, the Flemish Beauty is cer- tainly one of the most superb pears in this climate. We have seen specimens, grown on the banks of the Hudson, the past summer, which measured 12 inches in circumference, and were of the finest quality. The tree is very luxuriant, and bears early and abundantly ; the young shoots upright, dark brown. It should be remarked, however, that the fruit requires to be gathered sooner than most pears, even before it parts readily from the tree. If it is then ripened in the house, it is always fine, while, if allowed to mature on the tree, it usually becomes soft, flavourless, and decays soon. Fruit large, obovate. Skin a little rough, the ground pale yellow, but mostly covered with marblings and patches of light russet, becoming reddish brown at maturity, on the sunny side. Stalk rather short, from an inch, to an inch and a half long, and pretty deeply planted in a peculiarly narrow, round cavity. Calyx short, open, placed in a small, round basin. Flesh yel- lowish-white, not very fine grained, but juicy, melting, very saccharine and rich, with a slightly musky flavour. Last of September, AUTUMN PEARS. 887 Fig. 167. Flemish Beauty. 118. FoNDANTE 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 denressed. Skin pale yellow. Stalk stout, an inch and a half long, planted in a rather deep cavity. Calyx set in a pretty deep basin. Flesh white, juicy, melting, sweet, and of very agreeable fla- vour. First of November. 119. Fond ante d'Automne. § Thomp. Belle Lucrative.* Lind. Man. and of most American gardens. If we were asked which are the two highest flavoured pears • This is the pear described by Lindley as Belle Lucrative. By some error, Mr. Thompson, in the last edition of the Catalogue of the London Horticulturaj Society, has made the two sorta distinct. They are identically tlie sune. 32* 889 THE PEAR. known in this country, we should not hesitate to name the Scckel, and the Fondante d'Automne {Autumn melting.) It is a new Flemish pear, and no garden should be destitute of it. The tree is of moderate growth, the young shoots long, yellow- ish-gray. Fruit medium size, obovate, nar- row, but blunt at the stalk. Skin pale yellow- ish-green, slightly russeted. Stalk little more than an inch long, stout, often fleshy, ob- liquely inserted in a slight, irregular cavity. Calyx very short, open, with few divisions, set in a basin of mo- derate depth. Flesh exceedingly juicy, melting, sugary, rich and delicious. Last of September. Fig. 163. Fondante d'AtOomne. 120. Forme de Delices. Thomp. A new Flemish pear, of excellent quality, received from the London Horticultural Society. Young shoots stout, upright, yellowish-green. Fruit of medium size, obovate. Skin rough, yellowish, a good deal marked, or nearly covered with dull russet. Stalk an inch long, planted in a smooth, round cavity. Calyx wide, open, large, projecting. Flesh buttery, melting, somewhat dry, but sweet and good. Last of October. 121. Figue de Naples. Thomp. Comtesse de Frenol. De Vigne Pelone. Beurr^ Bronzee, incorrectly of Fig Pear of Naples. Man. A very good, late autumn pear, but inferiour to several •thers It grows vigorously and bears well. AUTUMIf PEARS. 889 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. 122. FoRELLE. Thomp. P. Mag. Lind. Forellen-birne. Poire Truite. Trout pear. This exquisite- ly beautiful Ger- man pear — called in that language Forellen-birne — - i. e. trout pear, from its finely speckled appear- ance, is one of the most at- tractive dessert fruits. It re- quires a warm soil and expo- sure, and well deserves to be trained as an es- palier. It does not appear to have succeeded well near Boston, but it fully sus- tains its high foreign character with us. Young shoots long, with few, and dark co- Fig. 169. ForeVe. loured branches. Fruit oblong-obovate, 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 \i-ious juice. Beginning of November, and may be kept, with care, till Christmas. 890 THE PEAR. 123. Frederic de Wurtemburg. § Van Mon. Nois. Frederick of Wurteraburg.* It is remarkable that this extremely handsome and very good dessert fruit, originated by Van Mons in 1812, should not to this day have found its way into the large collection of the London Fig. no. Frederick of Wurtemberg. Horticultural Society. It is very distinct from the Beurr^ Ca- piumont, with which it is sometimes confounded in this coun- * The Napoleon is sometimes incorrectly received under the name of " Wur- temberg," and the Glout Morceau as " Roi de Wurtemberg," both of which namei have also been applied to this pear in America, AUTUMN PEARS. 391 try — the latter being very smooth, with a promirent calyx, wMl© this is rather uneven, with a somewhat sunken basin. The young wood is very stout and blunt, yellowish-brown, and the tree bears very young. (Part of the stock in this country seems stunted ; it may be renovated by severe pruning back, and grafting on thrifty stocks.) This is a pear that every amateur will cultivate. Fruit large, one-sided, pyriform, rather uneven in its surface. Skin deep yellow at maturity, with a remarkably rich crimson cheek. Stalk quite stout, rather more than one inch long, curved, sometimes placed in a blunt hollow, but usually thick- ening into the fruit. Calyx open, large^ set in a shallow, slightly furrowed basin. Flesh white, very juicy, melting and sweet ; and when in perfection, buttery, and delicious. Sep- tember. 124. Fulton. Man. Ken. This American pear is a native of Maine, and is a seed- ling, from the farm of Mrs. Fulton, of Top- sham, in that state. It is very hardy, and bears every year abundant crops o* nice, small, gray- russet pears, which, if picked pretty ear- ly and ripened in the house, are of very excellent quality. Ripened on the tree they are worthless. Young shoots rather slender, and reddish- brown. Fruit below medi- um size, roundish, flattened. Skin, at first, entirely gray- russet in colour, but at maturity, of a dark cmnamon Fig. 171. russet. Fulton. Stalk one to two inches long, slender, planted in a narrow cavity. Calyx with long segments, sunk in an uneven hollow. Flesh half buttery, moderately juicy, with a sprightly, agreeable flavour. Seeds comnressed, October and November. 893 THE FEAR. 125. Gendesheim. Thomp. Lind. A Flemish pear, which has but lately come into bearing, but promises well. Fruit large, obtuse-pyriform, a little irregular. Skin pale greenish-yellow, much dotted with gray, and marked with a little russet. Stalk an inch long, obliquely planted, in a slight cavity, which is sometimes swollen. Calyx small, set in a nar- row, irregular depression. Flesh rather gritty near the core, elsewhere buttery, rich and excellent. October and November. 126. Green Pear of Yair. Thomp. Green Yair. The green pear of Yair is an European fruit, which proves but little worthy of cultivation here. It bears abundantly. Fruit of medium size, obovate ; skin green ; flesh very juicy, but not high flavoured or rich. September. 127. Great Citron of Bohemia. Man. in H. Mv Citronenbime Bomisehe grosse, punctirte. Baum. Cat. This pear was imported some years ago, by Mr. Manning, from the nursery of the brothers Baumann of Bolwyller, on the Rhine. It has not yet fruited with us, or any where, that we can learn, except in Mr. M.'s garden. We therefore give his notes, with the remark that its merits will soon be fully tested here. Young shoots very stout, dark gray. "Fruit large, oblong, yellow, spotted and tinged with red on the side of the sun ; stem one inch long ; flesh sugary, juicy, and very fine." The specimen we tasted was a little coarse grained. Ripens the last of September. 128. Harvard. Man. Ken. Boston Eparne. Cambridge Sugar Pear. The Harvard is one of the best and most profitable orchard pears, to plant in quantity for market purposes. It produces enormous crops of fine looking fruit, which is of fair quality, and commands the best prices. The tree is remarkably hardy and vigorous, its upright shoots formins^ a fine head. It origi- nated at Cambridge, Mass., the seat of Harvard University. Fruit rather large, oblong-pyriform. Skin russety olive-yel- low, with a brownish red cheek. Stalk rather stout, inserted rather obliquely on the narrow summit or in a small cavity. Calyx&jtina narrow basin. Flesh white, tender, juicy and AT7TUMN PEAKS. S98 melting, of excellent flavour, but liable, if not picket early, to rot at the core. Beginning of September. 129. Henry the Fourth. § Lind. Henri Quatre. Thomp. Jacquin. This little pear, perhaps not very attractive in appearance, being small, and of a dull colour, is one of our greatest favour- ites as a dessert fruit. It always bears well — otten too abun- dantly — and the very melting fruit abounds with delicious, high Fig. 172. Henry IV. flavoured juice. Every good collection of pears should com- prise it. The tree is hardy, and the branches, very thick of foliage, are a little pendant. Young shoots diverging, yellow ish- brown. Fruit below medium size, roundish-pyriform. Skin pale greenish-yellow, dotted with small gray specks. Stalk rather more than an inch long, slender, bent, and obliquely planted on a slightly flattened prominence, or under a swollen lip. Calyx small, placed in a shallow, abrupt basin. Flesh whitish, noi very fine grained, but unusually juicy and melting, with a rich, delicately perfumed flavour. It should always be ripened in Jie house. Early in September. 394 THE PEAR. 130. Hericart. Van Mons. A second rate, Belgian pear, with a pleasant, perfumed juice, ripening early in Autumn. Fruit of medium size, obovate, often rather oblong and irregu- lar. Skin pale green, slightly tinged with yellow, and dotted with many greenish and russety specks. Stalk an inch or more long, rather slender, set in a small cavity. Calyx set in a shal- low basin. Flesh white, fine grained, buttery, not rich, but with a delicate, peculiar aroma. The fruit ripens from the last of August, for a month or more. 131. Heathcot. Man. Gore's Heathcot. Ken. The heathcot, one of our most excellent native pears, will al- ways compete with the best foreign ones, especially for orchard culture. It is a hardy, thrifty tree, bears abundant crops of fair fruit, which is always of good quality. It was originated on the farm of Governor Gore, in Waltham, Mass., by Mr. Heathcot, then a tenant, and the original tree came into bearing in 1824. Young shoots upright, reddish-brown. Fruit of medium size, regularly obovate. Skin pale greenish- yellow, with very few dots, and a few russet streaks. Stalk an inch long, planted in a very small cavity. Calyx closed, and set in a rather narrow and shallow basin. Flesh white, buttery and melting, moderately juicy, with an agreeable, vinous flavour. Middle and last of September. 132. Hull. Hov. Mag. A new pear, which originated in the town of Swanzey, Mass. It received a premium and high commendation at the annuai exhibition of the Massachusetts Horticultural Society, in 1843, when it was first presented. Fruit of medium size, obovate. Skin yellowish-green, a good deal sprinkled with russet. Flesh white, a little coarse grained, but melting, juicy, with a sweet, slightly perfumed flavour. 133. Huguenot. A fruit of second quality, originated by Mr. Johonnot, of Salem. It bears abundantly, but is rather dry, and not worthy of general cultivation. Young shoots strong, upright, yellow, ish-brown. Fruit of medium size, roundish. Skin smooth, pale yellow, Sprinkled with large round spots of bright red. Stalls rather AUTUMN PEARS. 395 slender, curved, and inserted without depress'on, on the sliorhtly flattened end. Calyx small, set in a nicely rounded basin. Flesh white, finegrained, half breaking, sweet, but wanting in flavour and juice. October. ' ' 134. Hacon's Incomparable. Lind. Thomp. Downham Seedling. A capital English fruit, of modern origin, raised by Mr. Hacon, of Downham Market, Norfolk. It is a hardy, produc- tive tree, with rather depending branches, and the fruit is of the finest quality. Young shoots rather slender, diverging, olive-coloured. Fruit rather large, roundish, inclining to turbinate. Skin slightly rough, pale, and dull yellowish-green, mixed with pale brown, sprinkled with numerous greenish russet dots, and russet streaks. Stalk an inch or more long, straight, inserted in a broad, shallow depression. Calyx with many small divisions, set in a wide, shallow basin. Flesh white, buttery, melting, with a rich vinous flavour. October and November. 135. JoHONNOT. Man. This excellent native pear, which we received from the late Mr. Manning, originated in the garden of George S. Johonnot, Esq., of Salem, Mass., and bore'first in 1823. The fruit is of medium size, of a roundish, and peculiar irregular form. Skin very thin, dull yellowish-brown, and obscurely marked with russet. Stalk short and thick, planted by the side of a swollen protuberance. The flesh is fine grained, melting, buttery and very goood. The tree is not very vigorous, but it bears good crops, and is in perfection from the middle of September to the middle of October. 136. Jalousie. Duh. Nois. Thomp. A very unique looking, old French pear, with the richest reddish-russet skin, admired by the curious amateur, but not by the general cultivator. It makes a handsome appearance on the table, but is only of second rate flavour, and soon rots at the core. Young shoots stout, olive. Fruit rather large, varying in form from roundish to obovate, and more frequently pyriform. Skin rough, of the deepest russet, ruddy in the sun, and singularly marked with conspicu. ous, lighter coloured specks, which are slightly raised. Stalk an inch or an inch and a half Ion"-, planted in a very slight cavity. Calyx small, set in a rather narrow basin. Flesh a 396 THE PEAE. little coarse grained, ?ofl, sweet, and of pleasant flavour. Last of September. 137. Jalousie de Fontenay Vendee. § Man. in H. M. This excellent French pear, was imported from Vilmorin, of Paris. It is greatly superiour in flavour to the old Jalouefte, though having a little of its peculiar appearance. Young shoots upright, long, brownish-yellow. Fruit of me- dium size, tur- binate, or ob- tuse - pyriform. Skin dull yellow und green, con- siderably mark- ed with russet patches and dots, and tinged with a red cheek. Stalk about an inch long, set obliquely, with- out depression bn an obtuse point. Calyx with closed and stiff" segments, set in a shallow, round basin. Flesh white, but- tery, melting, with a rich fla- voured juice. First of October. Fig. 173. Jcdouste de Fontenay VauUe, 138. King Edward's. Thomp. Jackman's Melting. Man. King Edward's is a large, and very handsome fruit, which was received from England, with a high reputation, but which proves a very uncertain fruit in this climate. Occasionally, it 18 of excellent flavour, but very often it is quite astringent and indifferent. The tree is very thrifty. Young shoots stout, up- light, dark brown. Fruit large, pyriform, tapering gradually to th** sta-lk, which AtTTUMW PEARS. 397 18 very short, and inserted without depression. Skin rather rough, yellow, a little mottled with patches of greenish russet, and marked with a fine red cheek. Calyx small, somewhat projecting, basin very slight. Flesh } ellowish, buttery, melt- ing and good, when the season is favourable. October. 139. Louise Bonne of Jersey. § Thomp. Louise Bonne de Jersey. Louise Bonne d'Avranches. Beurre, or Bonne Louise d'Araudore. William the Fourth. Louise Bonne, of Jersey, is one of the best new autumn pears, fair and glossy, exceed- ingly juicy, and well flavoured. It is claimed by Eng- lish cultivators for the Isle of Jersey, and by the French for the neighbour- hood of Avranches, and there is no doubt it originated in the latter place. The first fruit seen in England, was sent to the London Horticultural So- ciety's exhibition, from the gardens of Gen. Gordon, of Jersey, in 1820. In this country it succeeds admira- bly, and will be- come a very popu. lar fruit, being har- dy and productive, the tree making fine upright shoots. Fruit large, py- Pig. 174. Louise Bonne ifJeney. riform, a little one- tided. Skin smooth and glossy, pale green in the shade, but overspread with brownish red in the sun, and dotted with nume- IOU8 gray dots. Stalk about an inch long, curved, rathei 34 S98 THE PEAR. obliquely i iserted, without depression, or with a fleshy, enlarged base. Calyx open, in a rather shallow, uneven basin. Flesh greenish- while, very juicy and melting, with a rich and excel- lent flavour. September and October. [This is very distinc* from the old Louise Bonne, a green winter fruit, of third quality. \ 140. Lodge. Ken. The Lodge Pear is a native of Pennsylva- nia, and is understood to have originated near Philadelphia. It is a very agreeable sub- acid pear, and has so much of the Brown Beurre character, that we suspect it is a seed- ling of that fine old va- riety. Ken rick com- pares it to the Seckel, to which it has no points of resemblance. Pruit of medium size, pyriform, tapering to the stem, and one-sided. Skin greenish brown, the green becoming a liitle paler at rnaturity, and much covered wdth | patches of dull russet. Stalk an inch and a fourth long, obliquely planted at the point of the fruit, which is a little swollen there. Flesh whitish, a little gritty at the core, which is large ; juicy, Fig. 175. Lodge. and melting, with a rather rich flavour, relieved by pleasant acid. September and October. 141. MicHAUX. Man. in H. M. Compte de Michaux. A fruit imported from the nursery of the Messrs. Baumann, of Bolwyller, France, by Mr. Manning. Young wood light green. It ia of medium sizcj and nearly round. Skin light yeU AUTUMN PEiRS. 390 lowish green, with a faint blush on the sunny side. Calyx open, slightly sunk. Stalk an inch and a half lonj^, rather slen. der, inserted with little or no depression. Flesh white, half-but. tery, juicy, sweet, but second rate. September and October. 142. Moor-fowl Egg. Lind. Thomp. Little Swan's Egg. Knevett's New Swan's Egg. The Moor-fowl Egg is a Scotch pear, very hardy, and there- fore, popular in that climate, which is cold and unfavourable for the pear. It is a third rate fruit, much like the Swanks Egg, and unworthy of cultivation in this country. [The Moor- fowl's Egg, of some Boston gardens, is the Swanks Egg.] Fruit rather small, roundish. Skin dull green, washed with brown on the exposed side, and dotted with minute russet dots. Stalk long and slender, planted in a slight hollow, or by the side of a fleshy lip. Basin narrow, slightly sunk. Calyx open. Flesh yellowish-white, soft, a little gritty, juicy and sweet. September and October. 143. Marie Louise. § P. Mag. Lind. Thomp. Forme de Marie Louise. Princesse de Parme. Marie Chretienne. Braddick's Field Standard. This truly delicious pear was originated from seed, by the Abbe Duquesne, of Belgium, in 1809, and its fruit was first sent to England by Van Mons, in 1816. It was introduced into this country, along with many other fine Flemish pears, about 15 years ago, and is every where held in the highest estimation, keeping for a long time in the house. The tree is hardy, but has an awkward, rather crooked, and declining habit, and very narrow leaves. In the nursery it is best, therefore, to graft it standard high, when it soon makes a good head. The young shoots are olive-gray. It is a pear for every garden, bearing very regularly. Fruit pretty large, oblong-pyriform, rather irregular or one- sided in figure. Skin at first pale green, but at maturity, rich yellow, a good deal sprinkled and mottled with light russet, on the exposed side. Stalk an inch and a half long, obliquely planted, sometimes under a slightly raised lip, sometimes in a very small, one-sided cavity. Calyx small, set in a narrow, somewhat plaited basin. Flesh white, exceedingly buttery and melting, with a rich, very saccharine, and vinous flavour. Last of September and middle of October. THE PEAB. Fig. 176. Marie Louise, 144. Marie Louise Nova. Van Mens. Ken. This variety, was sent by Van Mens to Mr. Manning. It K^ill by no means bear a comparison with the Marie Louise, though in some seasons a very j^ood fruit. Col. Wilder, of IJoston, considers it " hardly second rate," while the Salem cul- tivators " think it an excellent, juicy, rich pear, though some- times a little rough." It has borne two seasons will, us, and ig AITTTJMN PEARS. 401 enormously productive, but, even with thinning the crop, it is an inditferent fruit. The wood is very strong, and dark coloured. Fruit rather large, regular pyriform, tapering into the stalk. Skin smooth, yellow, with a brownish-red cheek. Stalls one to two inches long, rather slender and curved. Calyx set in ,a shallow depression. Flesh at first melting, juicy, and some- times rich, but quickly decays. Last of September. 145. NiELL. Thomp. Van Mons. Beurrd Niell. Man. in H. M. Colmar Bosc. Poire Niell. Lind. Fondante du Bois, {incorrectly ofsmneA A large and handsome Belgian variety, raised by Van Mons^ from seeds sown in 1815, and named in honor of Dr. Niell, ol 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, gray. Fruit large, obovate, inclining to pyriform, rather shortened in figure on one side, and enlarged on the other — tapering to the stalk which is about an inch long, obliquely planted, with little 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. 146. Napolbon. Lind. P. Mag. Thomp. Medaille. Charle* d'Autriche. > incorrectly Sncree Doree, iqf some.) Wurtemberg. J of some. Roi de Rome The Napoleon is a pear of many fine qualities. As a tree it is very hardy, thrifty, and bears abundant crops, even while very young ; and its fruit is exceedingly juicy, melting, and agreeable in flavour. In poor soils, or in unfavourable ex- posures only, it is a little astringent. The leaves are broad, and the shoots are upright, and olive-coloured. Lindley gives this as a seedling of Dr. Van Mons — but we believe, incorrectly, though Van Mons first sent it to England in 1816. It was raised ^rom seed in 1808, by M. Liart, gar- ^dener at Mons ; exhibited by him before the Horticultural So- ciety of Mons, which decreed him a medal for it, [vvhonce the synonyme Medaille ;] the original tree was then purchased for 33 francs, by the Abbe Duquesne, who bestowed on it the name of Napoleon. Fruit pretty large, obtuse- pyriform, (but varying more than al- most any other pear in form.) Skin smooth, clear green a< 34* 402 THE PEAR. first, but be- coming pale yellowish- green at ma- turity, slight- ly brighter and darker on its expo- sed cheek. Stalk vary- ing from half an inch to an inch long, pretty stout, set in a slight depression or under a swol- len lip. Ca- lyx set in a basin of mo- derate depth. Flesh white, melting, re- markably- full of juice, which is sweet, sprightly and excellent. Should be ri- pened in the house, when it will be fit Napoleon. for use in September, and may be kept for weeks. 147. Naumkeag. Man. A second rate fruit, a native of Salem, Mass. In wood and leaf it resembles the Brown Beurre. Its appearance is ordi- nary, and it is often rather astringent. Fruit of medium size, roundish. Skin yellow russet, marked with brown russet in the sun. Stalk set in a very slight depression. Flesh juicy, meltir^, but rather astringent in flavour. Bears abundantly. OctoDer. 148. Paradise d'Automne. Thomp. A newly imported pear, and the few specimens that we have AimTMN PEARS. 403 leen here, so strongly resemble Beurre Bosc, as td lead us to suspect its identity. The following description is from a fruit of the present autumn. • , Fruit large, pyriform, tapering into the stalk, which it joins by a fleshy hase. Skin dull yellow, russeted, a good deal like the Brown Beurre. Calyx quite small, open, stiff, set in a shal- low basin. Stalk an inch and a half long, curved. Flesh white, fine grained, buttery, with a high, rich flavour. Last of September, 149. Petre An American pear, of the highest excellence. The original tree is growing in that interesting place, the old Bartram Bo- tanic Garden, near Philadelphia. Col. Carr, the proprietor, who has disseminated this tree, informs us that in 1735, a seed was received by the elder John Bartram, from Lord Petre, of London, as being the seed of a fine butter pear. Twenty-five years after, ripe fruit was returned him from this seed- ling — called the Petre pear — which he pronounced su- periour to that of the original tree. The tree is not a rapid grower, but produces very regular and abun- dant crops. The fruit has much of the quality of a fine Doyenne with a higher perfume. Young wood slen- der, yellowish- brown . Fruit of medium size, or rather large, obovatc. Skin very thin, pale yellow, (some- times marked with greenish russet, and sprinkled with russet about the Fig. 178. Petri. eye.) Stalk stiflf 404 TBS PSAB, and strong, about an inch long, stout at the lower end, and set in a peculiar, abruptly flattened cavity. Caylx small, set in a narrow, but smooth basin. Flesh whitish, fine grained, buttery, and very melting ; with a perfumed, slightly musky, high fla- vour. October, and if picked early, will keep a long time. 150. Pitt's Prolific Pitt's Surpasse Marie. Ken. Surpass Maria Louise, (incorrectly of acme Amencan gardens.) An English market fruit, introduced by Mr. Kenrick. It was raised from the seed of the Marie Louise, but is greatly infc' Hour to it. Its principal merit seems to us, to be its beauty and surprising fertility, its long, thrifty branches being literally load- ed with fruit. It is handsome, but in flavour it is third rate, quite poor, and soon decays. Fruit of medium size, oblong-pyriform, (sometimes turbinate,) usually shaped a little like a Jargonelle. Skin yellow, but nearly covered, in the sun, with brownish-red, and a little rus- setted. Stalk curved, fleshy at the base where it joins the fruit. Flesh juicy, soft, sweet, rather coarse, and of indifferent quality. September. [The Surpasse Marie Louise of some European gardens, is the Compte de Lamy, a very fine pear.] 151. Paquency. A new pear, introduced from France, by Col. M. P. Wilder, President of the Massachusetts Horticultural Society. It proves to be a fruit of the first quality. Fruit of medium size, regularly pyriform. Skin green at first, becoming dull yellow at maturity, marked with patches of russet at both extremities, and dotted with the same. Stalk long, inserted without depression. Calyx stiff*, open, set in a very shallow basin. Flesh white, buttery, with sweet, rich, and perfumed flavour. October to November. 152. Pennsylvania. Smith's Pennsylvania. The Pennsylvania is a seedling, originated by J. B. Smith, Esq., of Philadelphia, a well known amateur. It is a handsome and good pear, of second quality. Young shoots diverging, reddish-brown. Fruit of medium size, obovate, a good deal narrowed towards the stalk. Skin brown russet, nearly covering a dull yellow ground, and becoming russet red on the sunny side. Stalk ais AUTUMN PEARS. 400 Fig. 179. Pennsylvania. inch and a half long, obliquely planted, without depression, but a fleshy base. Calyx small, basin very shallow. Flesh yel- lowish-white, not very fine grained, juicy, half melting, sweet and rich, with a highly perfumed, musky fla- vour. Middle and last of September. 153. Princess of Orange^ Lind. Thomp. P. Mag. Princesse d 'Orange. Princesse Conquete. The Princess of Orange is a pleasant, crisp, juicy pear, of second quality. Its long and upright shoots bear, with us, very regular crops of rich looking, ruddy pears. Fig, 180. PHncm of Orange. 400 THB FEAB. It is a Flemish variety, raised by the Count Coloma, in 1802. Young wood long, light olive. Fruit of medium size, or a little less, roundish. Skin cinna- mon russet in the shade, but nearly covered with bright reddish russet, mixed with a little orange, in the sun. Stalk an inch or more long, planted in a very slight cavity. Calyx small, in a shallow basin. Flesh pale yellowish-white, crisp, juicy, flavour vinous — sugary, relieved by acid, and when in perfection, ex- cellent. October and November. 154. PoPE*s Scarlet Major. We have discontinued the cultivation of this pear, as, though very handsome, it is quite inferiour. Fruit rather large, obo- vate, yellow, with a bright red cheek. Stalk long and thick, eye rather small. Flesh white, breaking, and rather dry, Last of August. Pope's Quaker is another variety, a little better in quality, but not comparable to many other sorts of the same time. Fruit very fair, middle sized, oblong-pyriform, smooth yellow-russet, juicy, melting and pleasant. October. Both these pears are natives of Long Island, N. Y. 155. Pailleau. Van Mons. Man. in H. M. A Belgian pear, of good quality, but rather coarse grained. Fruit medium size, turbinate, inclining to pyriform. Skin rough; greenish-yellow, dotted with greenish gray dots, and marked with patches of russet. Stalk about an inch long, very stoat, obliquely inserted with a fleshy base. Calyx in a basin slightly depressed. Flesh juicy, sweet and good. Early in September. 156. Queen of the Low Countries. Ken. Man. in H. M. Reine des Pays Bas. Van Mons. This fine, large, and handsome fruit, was transmitted by Dr. Van Mons to Mr. Manning, with the assurance that it was " the most perfect of pears." Without, as yet, quite equalling this high character here, it proves worthy of extensive trial. Fruit large, often very large, broad pyriform, tapering ab- ruptly to the stalk. Skin in the shade, dull yellow, dotted and russetted around the eye, and overspread with fine dark red on the side next the sun. Stalk an inch and a half long, curved, and planted wuhout depression. Calyx very small, and with few divisions, set in a pretty deep basin. Flesh white, buttery, AirrUMN PBAB8. 491 Fig. 181. Queen of the Low Countries. melting and very juicy, with a rich, sub-acid, vinous flavour. Early in October. 157. QuiLLETETTE. Van Mons. A new, and odd-lookinsr, late autumn fruit, of the first qual- ity, recevied from Van Mons, and which deserves a general trial. Fruit nearly of medium size, roundish, a little flattened. Skin greenish, nearly covered with dull, iron-coloured russet* 408 THE PEAB. Stalk about an inch an.i a half long, and set with- out depression, but with a peculiar fleshy swelling at its point of inser tion. Calyx ex- trennely small, sometimes abor- tive, set in a nar- row, rather deep basin. The flesh is white, buttery, and melting, rich, sweet, and per- fumed. Novem ber. 158. Reine Caro LINE. Thomp. Queen Caroline. A pretty look- ing, European pear, ripening late Fig. 182. QutOetette. in autumn, but coarse, and only fit for cooking. Fruit of medium size, nar- row-pyriform. Skin smooth yellowish-green, becoming yellow at maturity, with a rich, brownish-red cheek. Stalk an inch \ong, curved, planted with little or no cavity. Flesh white, crisp, rather dry and indifferent in quality. November — and will keep for several weeks, 159. Reine des Poires. Thomp. This French pear, with its fine name, unfortunately provea very poor and worthless. It is regularly formed, and hand- some — quite distinct from the Cumberland, with which it is con- sidered synonymous, by some. It bears abundantly. Fruit rather large, varying from turbinate to obtuse-pyriform, regularly shaped. Skin smooth greenish-yellow, with rarely a very little red on its cheek. Stalk an inch and a fourth long^ slender, inserted with little or no depression. Calyx set in a shallow basin. Flesh dry and poor. September and October AUTUMN PEARS. 409 160. RoussELET DE Meester. Van Mons. Man. in H. M. Ferdinand deMeesterl iVbu. This is a seed-- ling of Dr. Van Mons', and is a very excellent pear in this cli- mate, the flesh melting and su- gary, though a little rough. Fruit of medi- um size, roundish, somewhat flatten- ed. Skin pale- yellow, marked with very light russet dots, and washed with pale red next the sun. Stalk an inch and a half long, rather slender, and planted some- what obliquely in, or by the side of the swollen, ab- rupt end. Calyx large, open, pla- ced in a very Klight and irregu- lar basin. Flesh Fig. 183. Roussellet de Meester, juicy, melting, sugary and rich, but a little rough, which does not prevent its being of excellent flavour. October. Rousselet de Meester is the name by which this fruit was re- ceived, but we suspect that it is the Ferdinand de Meester, a larger and better pear than the former sort, which was named by Van Mons after his gardener. [See AnnaWs de la Societi d' Horticulture. Paris. Vol. 15, p. 362.] 161. Raymond. Man. The Raymond is a native of Maine, and originated on the farm of Dr. I. Wight, in the town of this name. It has a good deal of tlie flavour of the White Doyenne, and is a productive pear, often of the first qualitv, and if the tree were a little more 35 410 THE TEAR. vigorous, would become a popular variety. Young shoots very slender, dark yellowish-brown. Fruit of medium size, obovate, shaped like thp Doyennd Skin yellow, marked with russet near the stalk, and tinged with a little red towards the sun. Stalk an inch or more fcng, inserted with little or no depression . Ca- lyx round, firm, open, set in a shallow basin. Flesh white, buttery, melting, and very ex- cellent. 162. RosTiEZER. Man. The Rostiezer is, we believe, a German pear, and was re- ceived from the nursery of the brothers Baumann, of Bolwil- ler, on the Rhine. It is likely to prove a capital variety. It bears abundantly. Fruit of medium size, ob- long-pyriform. Skin a dull yellowish-green, with a red- dish-brown cheek, and whitish dots, light russet. Stalk very long, nearly two inches, irregu- lar, slender, set with very little depression. Calyx open, but little sunk. Flesh juicy, a little coarse, but very melting, sweet and delicious, with a rich perfume. August and Septem- ber. Fig. 184. Rostiezer 163. St. Ghislain. § Thomp. A most excellent Belgian pear, recently originated by M. Dorlain, and introduced into the United States by S. G. Perkins, Esq-, of Boston. When in perfection, it is of the highest quality, but on some soils it is a little variable. The tree is remarkable for its uprightness, and the great beauty and vigour of its growth. Young shoots light brown. Fruit of medium size, pyriform, tapering to the stalk, to which it joins by fleshy rings. Skin pale clear yellow, with a few gray specks. Stalk an inch and a half long, curved. Calyx rather small, open, set in a shallow basin. Core small. Flesh white, buttery and juicy, with a rich, sprightly flavour. AFTUMN PEABS. 411 y^ Fig. 185. St. Ghislain. 164. SupERFONDANTE, Thomp. The Superfondante is a fine French pear, of the same class as the White Doyenne, which indeed, it strongly resembles in appearance and flavour. Young shoots slender, yellowish-brown. Fruit of medium size, obovate. Stalk an inch long, slightly inserted. Skin smooth, pale yellow, marked with a i'ew dots, and sometimes marked with russet. Stalk an inch and a fourth long, set in a slight cavity. Calyx rather large, in a shallow basin. Flesh white, buttery, melting, and very good. October, 165. St. Andre. Man. in H. M. Imported by Mr. Manning, from the Brothers Baumann, of Bolwyller. A first rate variety. Fruit medium size, obovate, shaped like Henry the 4th. Skin light greenish-yellow, somewhat dotted with red. Stalk about an inch and a quarter long. Calyx small. Flesh white, fine grained, buttery, melting, and excellent. Early in Sep. tember. 166. SuLLTVAN. Man. in H. M. Van Mons, No. 839. A second rate seedling, ser and named by Mr. Manning. to this country by Van Mons, Young shoots slender, diverging. 4ia THE PEAK, reddishjbrown. Fruit of inedium size, oblong-pyriform. Skm pale greenish-yellow. Stalk an inch and a half long, stout, inserted at the tapering, pointed end. Flesh juicy, melting, sweet and pleasant. September. 167. Styrian. Thomp. This very bright coloured and excellent pear, comes from England. We think it worthy of a general trial in the middle states. Like the Passe Colmar, it often produces a second crop of fruit, which, however, is seldom good. Fruit rather large, pyriform, a little one-sided and irregular. Skin deep yellow, with a bright red cheek, and streaks of light russet. Stalk an inch and a half long, curved, slender, fleshy where it tapers into the fruit. Calyx large, open, and set in an irregular basin. Flesh yellowish, not very fine grained, crisp, with a rich, high-flavoured juice. October. 168. Stevens' Genessee. § Man. Thomp. Guernsey. Pom. Man. Stephen's Genessee. Fig. 186. Stevens^ Genessee. Summer varieties. Young shoots diverging, dark-gray. This admi- rable pear, combining in some degree, the excel- lence of the Doyenne and Bergamot, is reputed to be a seedling of Western New - York. It originated on the farm 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, a- mong the lata AUTUMN PEARS. * 413 Fruit large, roundish-obovate, and of a yellow colour, resem. bling that of the Doyenne (or Virgalieu.) Stalk about an inch long, stout, thici the French Colmar Jaminette. Beurre d'Austrasie. j gardens. Hardenpout du. printemps, (of same.) The Jaminette (or Josephine, of American gardens,) is a very excellent winter pear, which grows strongly, produces abundant and regular crops, and is well worthy of general cul- tivation. It was raised from seed by M. Jaminette, of Metz. Fruit of medium or large size, varying in form, but mostly obovate, a good deal narrowed at the stalk. Skin clear green, paler at maturity, considerably marked with russetty brown, especially near the stalk, and sprinkled with numerous brown • Mr. Hovey evidently figiues the d'Aremberg for this pear in his Magazine^ Tol. ii. p 260. WINTER PEARS. 43-1 Fig. 202. Jaminette. dots. Stalk scarcely an inch long, rather thick, and obliquely planted, without any depression. Calyx open and firm, set in a basin of moderate depth. Flesh white, a little gritty near the core, but very juicy and melting, with a sugary, aromatic flavour. November and December. 215. Knight's Monarch. Thomp. This new and most delicious pear was orii^inated from seed by the late Thomas Andrew Knight, Esq., of Downton Castle, England, to whom the horticultural world is so largely indebt- ed. He called it the Monarch, because he considered it superiour to all others, and on account of its first perfecting its fruit in the first year of the rei^rn of William IV. It seems likely to stand equally high in this country, and will, we hope, soon become widely disseminated. The tree is a strong grower and bears abundantly. B}" some unlucky error, Mr. Knight transmitted to thiscoun 4iU THE PEAR- try, and disseminated partially in England, several years ago, grafts of a worthless sort for this fine pear, which in no way re- sembled it. The false sort was pretty largely propagated and distributed before the error was discovered. The two are rea- dily distinguished by their wood. The true Monarch haA ing yellowish or light olive shoots, the spurious, dark olive or vio- let.* Fruit large, obovate. Skin yellowish, brown, tinged with red on the sunny side, and thickly dotted with pale, gray specks. Stalk remarkably short and thick, set with little or no de- pression. Ca- lyx open, placed in a rather shallow basin. Flesh yellowish- white, but- tery, melting, and very rich, with a slightly musky, and Fig. 203. KnighCs Monarch. very delicious flavour. In perfection in January. . 210. Leon le Clerc. Thomp. Leon .e Clerc de Laval. Nois. This is a good cookins; pear, of large size, and very distinct from the celebrated '' Van Mons Leon le Clerc," described in a foregoing page. In favourable seasons it is of tolerable quality for the table. • Mr. Knight was deeply mortified at this accidental error, and is paid to have remarked, that he would gladly have sacrificed £10,000 rather th;in it slmuld have occurred. Would that some nurserymen were as covisciencioiis ! WINTER PEARS. 44 Fruit large, obovate, but swollen at the crown, and narrow- ing a good deal at the stalk. Skin yellow, smooth, a little glossy, with russetty spots at either end, and some large dots. Calyx large, with long, straight, narrow divisions, and placed in a slight basin. Stalk an inch and a half long, pretty stout, swol- len at its point of insertion. Flesh white, juicy, crisp, and rather firm, with a tolerably pleasant flavour. December to April. 217. Louise Bonne. O. Dub. Lind. Thomp. Louise Bonne Real. St. Germain blanc. An old French, winter pear, which bears regularly with us, but is so inferiour to many more newly originated, that we do not think it worthy of cultivation. Fruit large, pyriform, a little rounded towards the stalk. Skin smooth, pale green. Stalk short, seldom an inch long, Btraifijht, a little swollen where it is set on the fruit. Calyx small, open, very slightly sunk. Flesh white, rather coarse grained, melting, sweet, and pretty good. December. 218. Lewis. § Man. Ken. Thomp. This is an excellent winter pear, which originated some thirty years ago, on the farm of Mr. John Lewis, of Roxbury, and was first described and brought into notice by that veteran and zealous amateur of fruits, Samuel Down- er, Esq., of Dorches. ter, near Boston. It is a very profitable market fruit, bearing enormous crops ; in- deed, this is the chief fault of the tree, and the soil should there- fore be kept rich, or Fig. 804. Lewis. 443 THE PEIE. the pears will necessarily be small. The fruit has the good quality of adhering closely to the tree, is not liable to be blown off or injured by early frosts, and should be allowed to remain on till late in the season. The tree grows vigorously, and has long, drooping branches, of dark olive colour. Fruit scarcely of medium size, obovate. Skin thick, dark green in autumn, pale green at maturity, with numerous rus- setty specks. Stalk long and slender, inserted nearly even with the surface. Calyx large, with wide spread divisions, basin almost level. Flesh yellowish- white, rather coarse grained, melting, juicy and rich in flavour, with a slight spicy perfume. November to February. 219. Locke. Hov. Mag. Locke's New Beurre. This is a new native fruit, very lately originated from seed by Mr. James Locke, an extensive orchardist in West Cam- bridge, Mass. From the few specimens we have tasted, we should judge it to be a fruit of excellent quality. The wood considerably resembles that of the St. Germain, from a seed of which Mr. Locke believes it to have been produced. Fruit of medium size, roundish-obovate. Skin dull yellow- ish-green, slightly mottled with spots of darker green and bits of russet. Stalk an inch long, set without depression. Calyx small, closed, set in a shallow basin. Flesh greenish-white, very melting and juicy, with an excellent, sprightly, vinous flavour. November and December. 220. Lawrence. The Lawrence pear is a new variety, which will, undoubtedly, take its place among those of the first quality. It is a seedling, which sprung up in Flushing, L. L, in th^ neighbourhood of two other pear trees only, the St. Germain and the White Do- yenne, and bears some proofs, in its qualities, of being a natural cross between the two. Messrs. Wilcomb and King, nursery- men, of that place, first introduced this pear to notice ; we learn from them that it produces regular and abundant crops, and the fruit is not inclined to rot or shrivel, commencing to ripen in October, and will keep till March. The tree is moderately vigorous, and has thorny, rather slender, light yellowish-brown shoots. Fruit rather large, obovate, narrowing to an obtuse end, and a little irregular; pale, yellowish -green, marked with small patches of greenish-brown. Calyx set in a rather deep basin. Flesh WINTER PEARS. 443 yellowish-white, melting, juicy, with a very rich and sugary flavour. 221. MoccAS. Thomp. The Moccas is one of the many seedling fruits, originated by Mr. Knight. It has just begun to pro- duce fruit in this country, and proves to be a vvin- ter pear of high quality. Fruit of medium size, obovate. Skin pale green, Dr a little yellow- ish, with a brown cheek, and pretty thickly sprinkled with small brown russet dots and streaks. Stalk long, curved, and inserted without depression. Calyx short, partially closed, set in a narrow, rather shallow basin. Flesh whitish-yel- low, juicy, melt- ing, with a rich End excellent flavour. December. Fig. 204 Moeeas. 222. Messire Jean* O. Duh. Mill. Thomp. Monsieur Jean. Messire Jean Gris. Messire Jean Blanc. Messire Jean Dor^ Mr. John. John. The Messire Jean is a rich, sugary, old French pear, hut rather coarse grained and gritty, and therefore only of second luality, and not worthy of general culture. Slioots dark gray. Fruit of medium size, turbinate, but narrowed a little to- wards the eye also. Skin somewhat rough, yelldw, nearly 444 THE PEAR. covered with brown russet. Stalk an inch long, inserted in a small wide cavity. Calyx small, open, set in a shallow, plaited basin. Flesh gritty, white, crisp, juicy, and breaking, with a very sweet, rich flavour. In deep, warm, and favourable soils, it is sometimes highly excellent. November and December. 223. Ne Plus Meuris. Thomp. This is a Belgian pear, one of Dr. Van Mons' seedlings, named in allusion to Pierre Meuris, his gardener at Brussels, when his garden there was about to be destroyed. It is an unprepossessing looking, uneven, dull russet fruit, but keeps admirably, and in February and March, is really of very fine flavour. The tree grows upright, has short-jointed, olive co- loured shoots, and bears in thick bunches or clusters. Fruit medium or rather small, roundish, usually very ir- regular, with swollen parts on the surface. Skin rough, dull yellowish-brown, partially covered with iron-coloured russet. Stalk quite short, set without depression, in a small cavity. Flesh yellowish-white, buttery, melting, with a sugary, and very agreeable flavour. January to March. 224. Passe Colmar. § Lind. Thomp. P. Passe Colmar Epineaiu. Colmar Gris. Passe Colmar Gris. Beurr6 Colmar Gris, dit pr^cel. Pr6cel. Fondante de PaniseL Fondante de Mons. Beurr^ d'Argenson. Regintin. Chapman's. Cdhnar Hardenpont. Present de Malines. Marotte Sucree Jaune. Souverain. ac. to Colmar Souveraine. ■■ Thomp. Gambler. Cellite. Colmar Preule Colmar Doree. D' Ananas, (pfsome.) The Passe Colmar is a Belgian pear of comparatively recent origin, raised by the counsellor Hardenpont. It is a fruit of the first quality ; and has become one of the most popular winter pear in the middle states, on account of its excellent flavour, vigorous growth, and abundant bearing. It grows indeed al- most too thrifty, making long, bending shoots, and owing to this over-luxuriance, the fruit is often second rate on young trees. This should, therefore, be checked by occasional root-pruning, or cutting off the leading roots with a sharp spade. The young shoots are of a lively brownish-yellow, and the tree frequently bears a second crop of fruit on its after growth.* It is every way superiour to the old Colmar. * To insure fine fruit of the Passe Colmar, prune or thin out half the Irait- in ihid month of March. WXRTKa PBARS. 445 Fig. 205. Passe Colmar. Fruit rather large, varying considerably, from obovate to ob- tuse-pyriform, but most usually as in Fig. 205. Skin rather thick, yellowish-green, becoming yellow at maturity, a good deal sprinkled with light brown russet. Stalk an inch and a half long, inserted in an obtuse uneven cavity, or sometimes without depression. Calyx open, basin shallow. Flesh yel- lowish-white, buttery and juicy, with a rich, sweet, aromatic flavour. 225. Pound. Coxe. Winter Bell. Bretagne lo Cour. He t*ound, or Winter Bell pear, valued only for cooking, is 38 446 THE PEAK. one of tlie most common fruUs in the middle states. Indeed, this and the Black Pear of Worcester, so common in New Eng- land, are the oiily two kitchen pears extensively grown in this country. The pound pear is the larger of the two, often weigh- ing a couple of pounds each. It is also an abundant bearer, and a profitable orchard crop. The trees are strong and healthy, with very stout, upright, dark coloured wood. This is, no doubt, an old European pear, though it does not appear to be described in the books. A Belgian pear under the name of Bretagne le Cour, which has fruited with us for thret years past, appears to be identical with this. Fruit large, pyriform, swollen at the cjrovvn, and narrowing gradually to a point at the in- sertion of the stalk. Skin yel- lowish - green, with a brown cheek, (yellow and red when long kept,) and sprinkled with numerous brown russet dots. Stalk two inches more latout. Calyx crum- pled, set in a narrow, slight basin. Flesh firm and solid, stews red, and excellent, or long, bent. IS baked or served. pre- 226. St. Ger. MAIN. O. Duh. Lind. Thomp. St. Germain Gris. Saint Germain Jaune. liicoumie la Fare. This is a well knowB Fig. 206. St GermotR. WINTER PEARS. 447 and capital old French variety, and when in perfection, is scarcely surpassed by any other juicy pear. Unfortunately, how- ever, it is not a very hardy tree, and is therefore worth little, near the sea-coast. In the interiour, and in the warm, rich soils of the west, it is, on the contrary, highly deserving of general cultivation. The tree is rather a slow grower, with a dense head of foliage, — the leaves narrow, folded, and curved ; the wood slender, and light olive coloured. Fruit large, pyriform, tapering regularly from the crown to the stalk. Skin yellowish-green, marked with brownish specks on the sunny side, and tinged with a little brown when ripe. Stalk an inch long, strong, planted obliquely by the side of a small, fleshy swelling. Calyx open, set in a shallow basin. Flesh white, a little gritty, but full of refreshing juice, melting, Bvveet, and agreeable in flavour. November and December. The Striped Germain, {St. Germain Panach^e,) is a pretty variety of this fruit, differing only in being externally striped with yellow. 227. St. Germain, Prince's. § Pom. Man. Thomp. Brown St. (Jermain. New St. Germain. Prince's St. Germain is a seedling from the foregoing pear, raised at Prince's nurseries, at Flushing, about forty years ago. It is a most thrifty and har- dy tree, with dark red- dish brown shoots. The fruit keeps as well as a russet apple, is uniformly good, and is certainly one of the best late pears when under good cultivation. It is much more es- teemed in the eastern states than the old St. Germain. Fruit of medium size, obovate, inclining to oval. Skin nearly covered with brownish russet over a green ground, and becoming fig. 207. Prvnctfe St. Germain. 44S THE TEAR. dull red next the sun. Stalk an inch or more long, a little curved, and placed in a slight, flattened depression. Calyx large, open, firm, and nearly without divisions, set in a smooth, nearly flat basin. Flesh yellowish-white, juicy, melting, with a sweet, somewhat vinous and very agreeable flavour. November to March. 228. Saint Germain, Brande's. This is a new variety, received, we believe, from England. It has fruited in Salem, Mast., and proves of the first quality. Fruit of medium size^ oval, narrowing towards both ends. Skin yellowish-green. Stalk short, three-fourths of an inch long, thick, set obliquely on one side of the end of the fruit. Calyx small, stiff, placed on the narrow crown, mostly without a basin. Flesh melting, juicy, with a rich and excellent flavour. November and December. 229. St. Germain, Uvedale's. Mill. Lind. Thomp. Uvedal's Warden. De Tonneau. ) of the Germain Baker. Belle de Jersev. \ French Lent St. Germain. Piper. Pickering Pear. Union. Chambers' Large. Uvedale's St. Germain is a very large winter pear, only fit for cooking, for which it is very good. It is an English variety, which has been 100 years in cultivation, and frequently grown to the size of three pounds in that country. In this country it is not so much planted as others, being less hardy. It is very dis- tinct from the pound pear. Fruit very large, oblong-pyriform, obtuse at the end, and taper- ing to the eye. Skin yellowish -green at maturity, with a brown cheek. Stalk an inch long, bent and planted in a rather deep, oblique, angular cavity. Calyx large, set in a deep hollow. Flesh white, hard and astringent, but bakes and stews well. In use from January to April. 230. Vicar of Winkfield. Thomp. Le Cure. " ) ofihe Monsieur le Cur6. \ French. Dumas. Bourgermester, incorrecdy of Boston. Clion. Kenrick. This large and productive pear was discovered not long since, as a natural seedling in the woods of Clion, France, by a French curate, whence it obtained in France, the familiar names of Le Cur^y or Monsievr le Cur^. A short time after it became known WINTER PEABS. 4«0 At Paris, it was imported into England by the Rev. Mr. Rham, of Winkfield, Berkshire, and cultivated and disseminated from thence, becomingknown in the neigh- bourhood of London as the Vicar of Wink- field. Now, al- though we think Mr. Thompson erred in adopt- ing this English name instead of continuing the French title, yet for the sake of having some uniform stand- ard, we shall follow him, con- sidering, howev- er, Le Cure as the genuine name,* We should add that the same fruit was imported to Bos- ton and here, a few years ago, under the erro. neous name of Bourgermester, and considera- bly disseminated. With regard to its merits there is some difference of opinion- some persons considering it a fine fruit. It has borne very ad- Fig. 208. Vicar of Winkfield. • The only reason that can be given for an English re-chrislening. is that the French (see Bon Jardinier, 1844,) confuse this pear, Le Cur6, with the St. Lezini »ninferi every gjarden, however small. It WINTER PEARS. 451 IS a very hardy and thrifty tree, and bears regular crops ot pears which always ripen well, and in succession. Branches diveririnjT, rather slender, light olive. It is a Flemish pear, and was originated, above, twenty years since, by M. Nelis, of Mechlin. Fruit of me- dium size, or usually a little below it, round- ish-obovate,nar« rowed- in near the stalk. Skin yellowish-green^ at maturity, dot- ted with gray russet, and a good deal cov- ered with rus- set patches and streaks, espe- cially on the sunny side. Stalk an inch and a half long, bent, and plant- ed in a narrow cavity. Calyx open, with stiff, short divisions, placed in a shallow basin. Flesh yellow- Fig. 208. Winter Ndis. ish- white, fine grained, buttery and very melting, abounding with juice, of a rich, saccharine, aromatic flavour. In perfection in December, and keeps till the middle of January. 233. WiLKELMiNE. Nois. Bon. Jard. Thomp. Wilhelmina. Ken. New, and lately received from France, where it has the reputation of being a late winter fruit of the first quality. Fruit of medium size, obovate, rather narf'owed-in towards the stalk. Skin greenish-yellow, dotted with distinct gray specks, and washed with a little red towards the sun. Stalk an inch and a quarter long, inserted in a slight, rather blunt de- pression. Calyx large, open, set level with the surface, or a 459 THE PEACH. little projecting. Flesh yellowish-white, buttery and melting, with an abundant, sugary, perfumed juice. February and March. Selection of choice pears for a small garden, to ripen in suc- cession from July to April, Madeleine, Bloodgood, Dearborn's Seedling, Bartlett, or William's Bon Chretien, Andrews, Sum- mer Franc Real, White Doyenne, Seckel, Fondante d'Automne, Gray Doyenne, Urbaniste, Dunmore, Marie Louise, Van Mons Leon le Clerc, Beurre Bosc, Dix, Columbian, Winter Nelis, Beurre d'Aremberg, Knight's Monarch, and (for deep warm soil,) Beurre de Ranz. Selection of very hardy and good pears for a cold climate. Fulton, Bloodgood, Seckel, Stevens' Genesee, Heathcot, Marie Louise, Beurre Bosc, Dix, Hacon's Incomparable, BufTum, Beurrd Capiumont, Andrews, Bartlett, Washington, White Doy- enne, Beurre Diel, Winter Nelis, Beurre d'Aremberg, Prince's St. Germain. Almost all the varieties do well in the interiour ; the old French sorts usually better than with us, and the following sorts are generally finer in a warmer climate, say that of Maryland, than here ; Beurre de Ranz, Glout Morceau, Easter Beurre, Messire Jean, St. Germain, &;c. Perry pears. These are little attended to in this country ; perry being made from the most common varieties. The best English perry pears are the following ; Oldfield, Bai*lani| Longland, and Teinton Squash. CHAPTER XXn. THE PEACH. Persica vulgaris, Dec. ; RosacecB, of botanists. Picker, of the French ; PJirschbaum, German ; PeTsickkd)oom, Dutch ; Penica, Italian; and El Melocotoii, Spanish. The peach tree is a native of Persia and China, and was brought from the former country to Italy by the Romans in the time of the Emperor Claudius. It was considerably cultivated in Britain as early as the year 1550, and was introduced to this country by the early settlers somewhere about 1680. From Persia, its native country, its name in all languages — Persico— Pdcher — Peach, has evidently been derived. ITS HISTORY* 453 The peach is a rather small fruit tree, with narrow, smooth, serrated leaves, and pink blossoms. It is more tender, and of shorter duration than most other of the fruits usually grown.,in temperate climates. It is never raised in England, and not generally in France, without the aid of walls. Even at Mon- treuil, near Paris, a village whose whole population is mainly employed in cultivating the peach for market, it is grown entirely upon white-washed walls. China and the United States are, therefore, the only temperate countries where the peach and the apple both attain their highest perfection in the open orchard. The peaches of Pekin are celebrated as being the finest in the world, and of double the usual size.* It is a curious fact in the history of the peach, that with its delicious flavour were once coupled, in the East, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was sup- posed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. As the peach and the almond are closely related, it has been conjectured by Mr. Knight that the poisonous peaches referred to, were swollen almonds, which contain a considerable quantity of prussic acid. But it is also worth remarking that the peach tree seems to hold very much the same place in the ancient Chinese writings, that the tree of knowledge of the old scriptures, and the golden Hesperides apples of the heathens, do in the early history of the western nations. The traditions of a peach tree, the fruit of which when eaten conferred immortality, and which bore only once in a thousand years — and of another peach tree of knowledge, which existed in the most remote period on a mountain guarded by an hundred demons, the fruit of which produced death, are said to be distinctly preserved in some of the early Chinese writings. Whatever may have been the nature of these extraordinary trees, it is certain that, as Lord Bacon says, " not a slip or sucker has been left behind." We must therefore content ourselves with the delight which a fine peach of modern times affords to the palate and the eye. We believe there is at the present time, no country in the world, where the peach is grown in such great quantities as in the United States.f 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 * 'iTie Horticultural world since our intercourse has been put upon a more favourable footing A'iih the "Celestial Empire," are loolving with great eagerness to the introduction of many valuable plants and trees, the Chinese being the most curious and skilful of merely practical gardeners. t It will amuse our readers to "read in Mcintosh's work, " The Orchard," that " the Americans usually >at the clingstones, wliile they reserve the freestones for feeding the pigs !" 454 TH PEACH. 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 vv^e have seen in seasons of great abundance, whole sloop loads of fruit of second quality, or slightly decayed, thrown into the North river in a single morning. The market price usually varies from fifty cents to four dollars per bushel, according to the abundance of the crop, and to the earliness or lateness of the season at which they are offered ; one hundred and fifty cents being considered a good retail price. Many growers in New-Jersey have or- chards of from 10,000 to 20,000 trees of different ages, and send to market in good seasons as many bushels of fruit from the bearing trees. When the crop is not universally abundant, the profits are very large, if the contrary, they are often very little. But, as in some districts, especially in New-Jersey, peaches are frequently grown on land too light to produce good crops of many other kinds, the investment is a good one in almost all cases. Undoubtedly, however, the great peach growing district of the United States, will one day be the valleys of the Ohio and Mississippi. With an equally favourable climate, that portion of the country possesses a much finer soil, and the flavour of ife peaches is unusually rich and delicious. The very great facility with which the peach grov/s in thi' country, and the numerous crops it produces, almost without care, have led to a carelessness of cultivation which has greatly enfeebled the stock in the eastern half of the Union, and, as we shall presently show, has, in many places, produced a disease peculiar to this country. This renders it necessary to give some additional care and attention to the cultivation of the peach, and with very trifling care, this delicious fruit may be pro- duced in great abundance for many successive years. Uses. Certainly no one expects us to write the praises of the peach as the most delicious of fruits. " To gild refined gold," would be a task quite as necessary, and if any one doubts the precise rank which the peach should take among the different fruits of even that cornucopian month — September — and wishes to convince us of the higher flavour of a Seckel or a Monarch pear, we v.'ill promise to stop his mouth and his aro^ument with a sunny cheeked and melting "George the Fourth," or luscious *' Rareripe !" No man who lives under a warm sun will hesi- tate about giving a due share of his garden to peaches, if he have no orchard, and even he, who lies north of the best Indian corn limits, ought to venture on a small line of espalier, for the sake of the peach. In pies and pastry, and for various kinds of pre- serving, the peach is every where highly esteemed. At the south and west, where peaches are not easily carried to market, a con. ITS PROPASATIOW. 455 BJderable quantity of peach brandy is annually distilled front them, but we believe, by no means so much as formerly. , Hogs are fattened, in such districts, on the refuse of the orchard and distillery. In Western New- York, and indeed in most parts of the coun^ try where peaches are largely cultivated, the fruit is dried, and in this state, sent to market in very large quantities. The drying is performed, on a small scale, in spent ovens ; on a large scale, in a small drying house heated by a stove, and fitted up with ventilated drawers. These drawers, the bottoms of which are formed of laths, or narrow strips sufficiently open to allow the air to circulate through them, are filled with peaches in halves. They are cut in two without being peeled, the stone taken out, and the two halves placed in a single layer with the skin down- ward. In a short time the heat of the drying house wiU 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 .n boiling water before halving them. The leaf of the peach, bruised in water and distilled, gives the peach water, so much esteemed by many for flavouring articles of delicate cookery; and steeped in brandy or spirits, they communicate to it the flavour of Noyeau. Indeed a very good imitation of the celebrated Noyeau is made in this way, by using the best white brandy, which, after beingthus flavoured, is sweet- ened 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 undisturbed, it will, usually, produce a small crop of fruit, and the next season bear very abundantly, unless the growth is over-luxuriant. In nursery culture, it is customary to bury the peach stones, in autumn, in some exposed spot, in thick layers, covered with earth. Here they are allowed to lie all winter. As early in the spring as the ground is in fine friable condition, the stones are taken out of the ground, cracked, and the kernels sown in mellow, prepared soil, in the nursery rows, where they are to grow. They should be covered about an inch deep. Early in the following September they will be fit for budding. Tliis is ferformed with great care on the peach, aiid grafcin^i: is th-^re- fore seldom or never resorted to in this counti'v. The burls should be inserted quite near the ground. The next season the stock should be headed back in March, and the trees will, in good soil, grow to the height of a man's head in one year. This 456 THE PEACH. is, by far, the best size for transplanting the peachy-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 gene- rally in this climate. Still, healthy peach stocks afford the most natural foundation for the growth of standard, orchard trees. At the same time we must protest against the indiscriminate employment (as is customary with some nurserymen,) of peach stones from any and every source. With the present partially diseased state of many orchards in this country, this is a prac- tice to be seriously condemned. And, more especially, as with a little care, it is always easy to procure stones from sections of country where the Yelloiq,s is not prevalent. For rendering the peach quite dwarf, the Mirahelle plum stock is often employed abroad. Soil and situation. The very best soil for the peach is a rich, deep sandy loam ; next to this, a strong, mellow loam ; then a light, thin, sandy soil, and the poorest is a heavy, compact clay soil. We are very well aware that the extensive and profitable appropriation of thousands of acres of the lightest sandy soil in New-Jersey and Delaware, has led many to believe that this is the best soil for the peach. But such is not the fact, and the short duration of this tree in those districts, is unquestionably owing to the rapidity with which the soil is impoverished. We have, on the contrary, seen much larger, finer, and richer flavour- ed peaches, produced for a longtime successively, on mellow loam, containing but little sand, than upon any other soil whatever. It is a well founded practice not to plant peach orchards suc- cessively upon the same site, but always to choose a new one. From sixteen to twenty-five feet apart may be stated as the limits of distance at which to plant this tree in orchards — more space being required in warm climates and rich soils than under the contrary circumstances. North of New- York irt is better al- ways to make plantations in the spring, and it should be done pretty early in the season. South of that limit it may usually be done with equal advantage in the autumn. In districts of country where the fruit in the blossom is liable to be cut off by spring frosts, it is found of great advantage to make plantations on the north sides of hills, northern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation and blossoming of the tree is retarded until after all danger of injury is past. PRTTNINQ, 451 Situations near the banks of large rivers and inland lakes are equally admirable on this account, and in the garden where we write, on the banks of the Hudson, the blossoms are not injured once in a dozen years, while on level grounds only five miles in the interiour, they are destroyed every fourth or fifth season. With regard to the culture of peach orchards, there is a seeming disparity of opinion between growers at the north and southi. Most of the cultivators at the south say, never plough or cultivate an orchard after it has borne the first crop. Plough- ing bruises the roots, enfeebles the tree, and lessens the crop. Enrich the ground by top-dressings, and leave it in a state of rest. The best northern growers say, ahvays keep the land in good condition, — mellow and loose by cultivation, — and crop it very frequently with the lighter root and field crops. Both are correct, and it is not difficult to explain the seeming differ- ence of opinion. The majority of the peach orchards south of Philadelphia, it will be recollected, grow upon a thin, light soil, previously rather impoverished. In such soils, it is necessarily the case, that the roots lie near the surface, and most of the food derived by them is from what is applied to the surface, or added to the soil. Ploughing therefore, in such soils, wounds and injures the roots, and cropping the ground takes from it the scanty food annually applied or already in the soil, which is not more than sufficient for the orchard alone. In a stronger and deeper soil, the roots of the peach tree penetrate farther, and are, mostly, out of the reach of serious injury by the plough. Instead of losing by being opened and exposed to the air, the heavier soil gains greatly in value by the very act of rendering it more friable, while at the same time it has naturally sufficient heart to bear judicious cropping with advantage, rather than injury, to the trees. The growth and kixuriance of an orchard in strong land, kept under tillage, is surprisingly greater than the same allowed to remain in sod. The difference in treatment there- ioce, should ahvays adapt itself to the nature of the soil. In or- dinary cases, the duration of peach orchards in the light sandy soil is rarely more than three years in a bearing state. In a stronger soil, with proper attention to the shortening system of pruning, it may be prolonged to twenty or more years. Pkuning. It has always been the prevailing doctrine in this duntry 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. 30 158 THE PEACH, In short, we view this absence of all due care in the manage ment of the peach tree, after it comes into hearing, as the princi. pal original cause of its present short duration, and the disease which preys upon it in many of the older parts of the country: We therefore earnestly desire the attention of peach growers tc our brief hints upon a regular system of pruning this valuable tree. Of course we speak now of common standard trees, in the orchard or garden. A peach tree, left to itself after being planted, usually cornea 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 0nly borne on the young shoots of the previous summer's growth. In a young tree these are properly distributed throughout. But in a couple of seasons, the tree being left to itself, the growth being mostly produced at the ends of the principal branches, the young shoots in the interiour of the head of the tree, die out. The consequence is, that in a short time the in- teriour of the tree is filled with long lean branches, with only youno: shoots at their extremities. [See Fig. 209.] Any cue can see that such a tree can be provided with but half the number of healthy strong shoots for bearing, that one would have if filled through- out with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the proper growth of the fruit. Fig. 209. A peach tree, without pruning And, finally, all the fruit as commonly seen. which the tree yields being allowed to remain at the ends of the branches, they often break under its weight. Now, we propose to substitute for this, what is generally known as the shortening-in system of pruning. We afiirm, 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 ita first blossoming year. It is usually about 6 to 8 ft^et high, its well-s'iaped head branching out about three feet* from the * We think low heads much preferable to high ones on many accornts. They shade the root, which insects are therefore much less liable to attack, and Uiey are more within reach both for pruning and gathering. PEtTNINO. 45& 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 bo, We commence pruning. This consists only of shortenlng-m i. e. cutting off lialf the last year's groioih 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, vve shall necessarily take off from six to twelve inches. It need not bo done with precise measurement ; indeed, the strongest shoots should be shortened back most, in order to bring up the others, and any long or projecting limbs that destroy the balance of the head should be cut back to a uniform length. This brings the tree into a well rounded shape. By reducing the young wood one half, we at the same moment reduce the coming crop one half in number. The remaining half, receiving all the sustenance of the tree, are of double the size. The young shoots which start out abundantly from every part of the tree, keep it well sup- plied with bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavoured fruit.* Thus, while we have secured against the prevalent evil, an overcrop — we have also provided for the full nourish- ^J!/\l^ n ment of the present year's fruit, and induced a supply of fruit bear- ing shoots throughout the tree, for the next season. This course of pruning is fol- ^=^ lowed regularly, every year, foi the whole life of the tree. It is done much more rapidly than one would suppose ; the pruned wounds Fig. 210. A peach tree, pruned by are too small to cause any gum ta the shortening-in mode. fl^^y . ^nd it is done at the close of winter, when labour is worth least to the cultivator. The appearance of a tree pruned in this way, after many years of bearing, is a very striking contrast to that of the poor skeletons usually seen. It is in fact, a fine object, with a thick low bushy head, filled with healthy young wood, [Fig. 210,] and in the summer with an abundance of dark green, healthy foliage, and handsome fruit. Can any intelligent man hesitate about adopting so simple a course of treatment to secure such valuable results? We recommend it with entire confidence to * It is well, in sliortpning-back, to cut off the shoot close above a toond-lud jather than a blossom-bud. Few persons are aware liow much the size and beauty of the fruit depends on tlie size and vigour of the leaves. We have seou wo peach trees of the same age side by side, one unpruned, and the other regu* larly shortened-in, and b.>th bearing about four bushels. That of the latter waa^ bowever, of double the size, and incomparably finer 460 THE PEACH. the practice of every man in the country that cultivates a peach tree. Aiter he has seen and tasted its good effects, we do not fear his laying it aside.* Training the peach tree against walls or espaliers is but little practised in this country, except in the neighbourhood of Boston Espalier training, on a small scale, is however, highly worthy of the attention of persons desiring this fruit in the colder parts of the country, where it does not succeed well as a standard. Every where in New-England excellent crops may be pro- duced in this way. Full directions for training the peach with illustrations are given in page 38. Insects and diseases. For a considerable time after the peach was introduced into America, it was grown every where south of the 40° of latitude, we may say literally without cul tivation. It was only necessary to plant a stone in order to obtain, in a few years, and for a long time, an abundance of fruit. Very frequently these chance seedlings were of ex- cellent quality, and the finer grafted varieties were equally luxuriant. In our new western lands this is now true, excep, where tne disease is carried from the east. But in the older Atlantic states, two maladies have appeared within the last twenty years, which, because they are little understood, have rendered this fine fruit tree comparatively short lived, and of little value. These are the Peach borer, and the Yellows. The Peach borer, or Peach- worm {^Mgeria exitiosa, Say.) * While this is going through the press our attention is drawn to the following remarkable examples of the good effects of regular pruning, which we translate from the leading French Journal of Horticulture. We ask the attention of our readers to these cases, especially after perusing our remarks on the Yellows and its cause. " ftl. Duvilliers laid before the Koyal Society of Horticulture, an account of some old peach trees that he had lately seen at the Chateau de Villiers, near Ferte-Aleps (Seine-et-Oise.) These trees, eight in number, are growing upon a terrace wall, which they cover perfectly, and yield abundant crops. The gardener assured M. Duvilliers that tliey had been under his care during the thirty years that he had been at the chateau, that they were as large when he first saw liiem as at pret^ent, and that he supposed them to be at least nixty years old. We cannot doubt (says the editor,) that it is to the annual pruning that these peach trees owe this long life ; for the peach trees that are left to themselves hi the latitude of Paiis never live beyond twenty or thirty years. M. Duvilliers gave the accurate measure- ment of tlie trunks and branches of these trees, and stated, what it is more inte resting to know, that although all their trunks are hollow, like those of old wil lows, yet their vigour and fenility are still quite unimpaired. {Annales de La So- ciete d' Horticulture, tome xxx. p. 53.) In volume 25, p. 67 of the same journal, is an account of a remarkable peacr tree in the demesne of M. Joubert, near Villeneuve-le Roi, (departeraent de I'Yonue.) It is trained against one of the wings of the mansion, covers a large space with its branches, and the circumference of its trunk, taken at some dis- tance from the ground, is two feet and a half It is known to be, actually, of more than 93 years growth, and is believed to he more than 100 years old. It is still in perfect heal;h and vigour, it is growing in strong .soil, but it has been regu- larly subjected to an uniform and severe system of pruning, equivalent to our shortening-in mode. Where can any peach tree, of half this age, be found in the United States — naturally a much more favourable climate for it, than that ef France h mSECTS AND. DISEASES. 461 does great mischief to this tree by girdling and devouring tha whole circle of bark just below the surface of the ground, when it soon languishes and dies. 'J'he insect in its perfect slate is a sler.der, dark blue, four winged moth, somewhat like a wasp. It commences depositing, its eggs in the soft and tender bark at tiie base of the trunk, usually about the last of June, but at different times, from June to October. The egg hatches and becomes a small white borer or grub, which eventually grows to three-fourths of an inch long, penetrates and devours the bark and sap wood, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, and emerges again in a perfect or winged form in June, and commences depositing its eggs for another gene- ration. It is not difficult to rid our trees of this enemy. In fact nothing is easier to him who is willing to devote a few moments every season to each tree. The eggs which produce the borer, it will be recollected, are deposited in the soft portion of bark just at the surface of the earth. Experience has conclusively proved that if a small quantity, say half a peck of air-slaked lime, is heaped around the trunk of each tree at the end of May and suffered to remain till October, the peach borer will not at- tack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while those unprotected have been speedily destroyed by the borer. The remedy undoubtedly lies chiefly, in cf'Vering the most vulner- able portion of the tree from the attack of the insect ; and therefore persons have been more or less successful with ashes, charcoal, clay, mortar, and other protectives. But we recom- mend for this purpose air-slaked lime or ashes* because these more fully answer the purpose as protectives, and when spread over the surface, as they should be every autumn, they form the best fertilizers for the peach tree. This is the easiest and the most successful mode, and it should not be neglected a single season. Many careful and rigid cultivators prefer a regular examination of the trees every spring 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. The Yellows. This most serious malady seems to belong •exclusively to this country, and to attack only the peach tree. Although it has been the greatest enemy of the peach planter for the last thirty years — rendering the life of the tree uncer- tain, and frequently spreading over and destroying the orchards 39* * Bleached ashes. 162 THE PEACH. of whole districts ; still, little is known of its nature, and nothing with certainty of its cause. Many slight observers have con- founded it with the effects of the peach-borer, but all persons who have carefully examined it, know that the two are totally distinct. Trees may frequrntly be attacked by both the yel- lows and the borer, but hundreds die of the yellows when the most minute inspection of the roots and branches can discover no insect or visible cause. Still, we believe proper cultivation will entirely rid our gardens and orchards of this malady, and this belief is in part borne out by experiments under our own inspection. In order to combat it successfully it is necessary that the symptoms should be clearly understood. Symptoms. The Yellows appears to be a constitutional dis- ease, no external cause having yet been assigned for it. Its in- fallible symptoms are the following : 1. The production upon the branches, of very slender wiry shoots, a few inches long, and bearing starved, diminutive leaves. These shoots are not protruded from the extremities, but from (atent buds on the main portions of the stem and larger branches. The leaves are very narrow and small, quite distinct from those »f the natural size, and are either pale-yellow or destitute of colour. *♦ 2. The premature ripening of the fruit. This takes place from two to four weeks earlier than the proper season. The first season of the disease it grows nearly to its natural size ; the following season it is not more than half or a fourth of that size; but it is always marked externally, (whatever may be the natu- ral colour) with specks and large spots of purplii^h red. Inter- nally, the flesh is more deeply coloured, especially around the stone than in the natural state. Either of the foregoing symptoms (and sometimes the second appears a season in advance of the first,) are undeniable signs of the yellows, and they are not produced by the attacks of the worm or other malady. We may add to them the following addi- tional remarks. It is established beyond question, that the yellows is always propagated by budding or grafting from a diseased tree ; that the stock, whether peach or almond, also takes the disease, and finally perishes ; and that the seeds of the diseased trees produce young trees in which the yellows sooner or later break out. 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 lo it. Slow growing sorts are rarely aflected. Very frequently, only a single branch, or one side of a tree, will be affected the first season. But the next year it invaria- bly spreads through its whole system. Frequently, trees badly affected will die the next year. But usually it will last, growing THE YELLOWS. 463 more and more feeble every year, for several seasons. The roota on digginjj up the tree, do not appear in the least diseased. The soil does not appear materially to increase or lessen the liability to the Yellows, though it first originated, and is most de struciive 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 neai y universal opmion of all orchardists that the Yellows is a contagious disease, spreading gradually, but certainly, from tree to tree through whole orchards. It was conjectured by the late William Prince that this takes place when the trees were in blossom, the contagion being carried from tree to tree in the pollen by bees, and the wind. This view is a ques- tionable one, and it is rendered more doubtful by the fact that ex- periments have been made by dusting the pollen of diseased trees upon the blossoms of healthy ones without communicating the Yellows. We consider the contagious nature of this malady an unse tied point. Theoretically, we are disinclined to believe it, as we know nothing analagous to it in the vegetable kingdom. But on the other hand, it would appear to be practically true, and for all practical purposes we would base our advice unon the supposi- tion that the disease is contagious. For it is on'.y in those parts of the Atlantic states where every vestige of a tree showing the Yellows is immediately destroyed, that we have seen a return of the normal health and longevity of the tree.* Cause of the Yellows. No writer has yet ventured to assign a theory, supported by any facts, which would explain the cause of this malady. We therefore advance our opinion with some dif- fidence, but yet not without much confidence in its truth. We believe the malady called the Yellows to be a constitutional taint existing in many American varieties of the peach, and pro- duced in the first place by bad cultivation, and the consequent * The following extract from some remarks on the Yellows by that careful observer, Noyes Darlina^. Esq., of i\ew-Haven,Ct, we recommend as worthy the atteiitiun of those who think ihe disease contagious. Tliey do not seem to in- dicate that tiie disease spreads from a given point of contagion, but breaks out in spots. It is clear, to our mind, tliat in this and hundreds oi other similar cases the disease was inherent in the trees, they being tiie seedlings of diseased parents. '■ When the disease commences in a garden or orchard containing a consider- able number of trccis it does not attack ail at once. It breaks out in patches which are progressively enlarged, till eventually all the trees become victims to the malady. Thu? in an orchard of two and a half acres, all the trees were healthy in 1827. The next year two trees on the west side of the orchard, within a rod of each other, took the Yellows. In 1829, six trees on the eust side of the or- chard were atiackeJ ; five of them standing withm a circle of four rods diameter. A similar fact is now apparent in my neighbourhood. A fine lot of 200 young trees, last year in perfect health, now show disease in two spots near the oppo- site ends of the lot, having exactly six diseased trees in each patch contiguous to each other ; while all the other trees are free from any other marks of diseaae." Ctdtivaior 484 TITE PEACH. exhaustion arising from successive over-crops. Afterwards it has been established and perpetuated by sou-inq; tlie seeds of the enfeebled tree either to obtain varieties or for stocks. Let us look for a moment into the history of the peach culture in the United States. For almost an hundred years after thig tree was introduced into this country it was largely cultivated, especially in Virginia, Maryland, and New-Jersey, as we have already stated, in perfect freedom from such 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, v/as light and sandy, and in course of time became comparatively exhausted. The peach tree, always productive to an excess in this climate, in the im- poverished soil was no longer able to recruit its energies by an- nual growth, and gradually became more and more enfeebled and short-lived. About 1800, or a few years before, attention was attracted in the neighborhood of Philadelphia to the sudden decay and death of the orchards without sudden cause. From Philadelphia and Delav/are the disease gradually extended to New-Jersey, where, in 1814, it was so prevalent as to destroy a considerable part of all the orchards. About three or four years later it appeared on the banks of the Hudson, (or from 1812 to 1815,) gradually, and slowly, extending northward and westward, to the remainder of the state. Its progress to Connecticut was taking place at the same time, a few trees here and there show- ing the disease until it became well known, (though not yet generally prevalent,) throughout most of the warmer parts of New-England. It should be here remarked that, though the disease had been considerably noticed in the Maryland and Middle States, pre- viousl)'', yet it was by no means general until about the close of the last v/ar. At this time v/heat 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 betvveen 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 indhcriminaiely for stocks, it is evident that the con- stitutional debility of the parent tree would naturally be inherit- ed to a greater or less degree by the seedlings. Still the system of allowing the tree to exhaust itself by heavy and repeated crops in a light soil was adhered to, and generation. after genera- tion of seedlings, each more enfeebled than the tormer, at last produced a completely sickly and feeble stock ot peach trees in those districts. THrf YELLOWS. 465 TLe great abundance of this fruit caused it to find its way, more or less into all the markets on the sea-coast. Th'e'stones of the enfeebled southern trees were thus carried north, and, being es. teemed by many better than those of home growth, were every where more or less planted. They brought with them the en- feebled and tainted constitution derived fiom the parent stock. They reproduced almost always the same disease in the new soil and thus, little by little, the Yellows spread from its ori- ginal neighborhood, below Philadelphia, to the whole northern and eastern sections of the Union. At this moment it is slowly, but Nois. and the Noir de Montreuil. ) French. Viclette Hative. ") of many Brentford Mignonne. Violette Hative Grosse. l English Ronald's Mignonne. French Royal George. (gardens. Large Violet. Smooth leaved Royal George. J Early Garlande, (of some.) Early Royal George. ) incorrectly of some Red Magdalen. \ American garderis. This very excellent French peach is the one most highly esteemed by the Montreuil growers, who supply the Paris markets, and it is equally valued by the English. It is also one of the handsomest and most delicious fruits here. Leaves with globose glands. Fruit large, round and regular, the suture shallow, the top slightly hollowed, and having a little projecting point. Skin pale yellowish-green, with a rich red cheek, often streaked with darker purple. Flesh slightly mark ed with red at the stone, a little firm, out very melting, juicy, rich and high flavoured. Stone rather large. End of August, and first of September. Flowers small. 472' THE PEAca. 4. Brevoort. § Brevoort's Morris. Brevoort's Secjdiing Melter. Floy. One of the richest and most delicious of American peac^he?^ and one of the favourite sorts for garden cultivation. It was raised some years ago by Henry Brevoort, Esq., of New-Yor.k. Mr. Floy describes this, in his edition of Linclley, as a small fruit. It is almost always large on the Hudson river, and bears regular, moderate crops. Leaves with uniform glands. Fruit medium or large, round and rather broad, with a distinct suture, deep at the top. Skin pale yellowish-white, often a little dingy, with a bright red cheek. Flesh rather firm, slightly red at the stone, rich, sugary and high flavoured. First of September. Flowers small. 5. Belle de Vitry. Duh. Lind. Thomp. Admirable Tardive. Beilis. MUl This is not the Belle de Vitry of most of our gardens, which is the Early Admirable. It is quite distinct also, from the Late Admirahle ; 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. 6. Barrington. p. Mag. Thomp. Lind. ^ Buckingham Mignonne. Colonel Ausleys. A handsome, very fine, and very hardy English peach. The tree is vigorous and healthy. The fruit ripens at the medium season, about a week after the Royal George. Leaves with globose glands. Fruit large, roundish, inclining to ovate, and rather pointed at the top, with a moderate suture on one side. Skin pale yellowish-white, with a deep red, mar^ bled cheek. Flesh but slightly tinged with red at the stone, melting, juicy, very rich, and of the first quality. Stone rug ged, dark brown. Beginning of September. Flowers large. freestone peaches. 478 7. Clinton. A native variety, of second rate flavoir. 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. Flowery large. 8. Cole's Earl? Rsi>^ A new American peach, v^hich ia d very fruitful and excel- lent variety, for market culture. Leaves with globose glands. Fruit of medium size, round- ish, with but 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 middle of August. Flowers small. 9. Cooledge'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 unusually productive, and a very bright coloured, handsome peach, of excellent quality; and its hardiness renders it valu able at the north. Leaves with globose glands. Fruit large, roundish (the suture prominent at the top only), but rather the largest on one side. Skin clear smooth white, with a fine crimson mottled cheek. Flesh very melting and juicy, with a rich, sweet, ancJ high flavour. Middle of August. Flowers small. 10. Chancellor. Mill. Lind. Thomp, Chancelliere, var. 0. 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 lo have been origin- ated by M. de Seguier, of Paris, then Chancellor of France. Leaves with reniform glands. Fruit large, oval, witli a well marked suture. Skin pale yellowish-white, with a dark crimson cheek. Flesh very deep red next the stone, melting, and pos- sessing a rich, vinous flavour. Stone oblong. Middle of Sep tember. Flowers small. 40* 474 THE PEACH. 11. Double Montagne.§ Lind. Thomp. Double MouiiUin Montagne. Montauban. A high flavoured and beautiful peach, much resembling the Noblesse. It is of French origin, and is a favourite variety with the English gardeners. We think it one of the fmest peaches m 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 m.arbled with darker red at maturity. Flesh white to the stone, very delicate and melting, with a plentiful and high flavoured juice. Stone ovate and rugged. Middle of August. Flowers large. 12. Druid Hill.§ This new freestone peach, of splendid size, high flavour, and very late maturity, we think will prove one of the greatest ac- quisitions to our gardens. It was originated about six years ago, by Lloyd N. Rogers, Esq., of Druid Hill, near Baltimore, and we named the variety after his country seat, where may be fourd one of the largest collections, not only of peaches, but all other fine fruits, in Maryland. We know no other late free- stone variety which equals it in flavour and size. The tree is unusually vigorous, the shoots and leaves very large, and it bears abundantly. The very late season of its maturity renders it valuable, as most of the luscious sorts are then gone. Leaves with globose glands. Fruit very large, roundish, the cavity at the stalk rather narrow, the suture very slight, and the swollen point distinct, but scarcely prominent. Skin pale greenish-white, clouded with red on the sunny side. Flesh greenish-white, purple at the stone, very juicy, and melting, v/ith an exceedingly rich, high vinous flavour. Stone long and rather compressed, much furrowed. Ripens from the 20th of Septeiiber to the 1st of October. Flowers small. 13. Early Anne. Lind. Thomp. Anne. Lang. Forsyth. Green Nutmeg. The Early Anne is an old and familiar English sort. It is »he first peach of any value that ripens, the Red and White Nutmegs being too small, and of indifferent flavour; and the Early Anne, irself, is so inferior to the Early Tillotson (whicli FREESTONB PEACHES. 475 ripens at the same time), that it will soon scarcely be ciilti/atedj 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. 14. Early Tillotson.§ The Early Tillotson is considered by many persons one of the best of the very early freestone peaches. It is a variety from central New York, first introduced to notice by our friend, J. J. Thomas, of Macedon, Wayne county. It is con- sidered a native of that part of the State. It ripens early in August, about the same time as the Early York, Royal George, and the other very choice early kinds, and only a few days after the Early Anne. It is much higher flavoured than any peach that ripens, except the true Early York, and as a garden variety, is entitled to considerable favour. The tree grows slowly when young, but freely and more vigor- ously afterwards, and is a great and constant bearer. It is very hardy, but a good deal inclined to mildew at the end of the fjhoots — a drawback to its culture. Leaves deeply serrated, without glands. Fruit of medium size, round. Skin nearly covered with red, the ground-colour — pale yellowish-white, being thickly dotted with red, and the exposed cheek being a dark red. Flesh whitish, but red at the 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. 15. Early York. Large Early York. The Early York has long been the most popular of early peaches in this country. It is at least a week earlier than the (true) Royal George, more melting and juicy, though not quite so rich, and deserves a place in every garden. In unfavourable soil, the ends of the branches are a little liable to mildew ; but the tree is very hardy and productive. There are one or two newer seedlings raised from this, and bearing the same name, in New Jersey, which are rather more thrifty for the orchard, but do not possess the high flavour of the old 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 ft suture, later in ripening, and richer flavoured. 470 THE PEACH. Leaves serrated, without glands. Fruit of medium size, roundish, inclining a little to ovate, with a slight suture only. Skin very thin, pale red thickly dotted over a pale ground, in the shade, but quite dark red in the sun. Flesh greenish white, remarkably tender and melting, full of rich, sprightly juice. Ripens about the 18th of August. Flowers large. 16. Early Newington Freestone. § This is a large, and exceedingly high-flavoured, early peach ; indeed, we consider it without a superior, at its season. It is quite distinct from the other Newingtons, which are clings, and rather late, while this is early, and generally parts from the stone, though it frequently happens that some of the fruit on the same tree adheres partially, or wholly to the stone ; and this peculiarity (common, so far as we know, to but one other kind) is one of its constant characteristics. It has been cultivated here and disseminated, for the last twenty years, and we sup- pose it to be an American variety. The tree is only a moderate bearer. Leaves with globose glands. Fruit rather large, round, with a distinct suture, and one-hal/ the fruit always the larger. Skin pale yellowish -white, dotted and streaked with red, the cheek a rich red. Flesh white, but red at the stone, to which m.any particles adhere. If not fully ripe, it has the habit of a cling. Flesh juicy, melting, with a rich vinous flavour. Ripens directly after the Early York, about the 24th of August. Flowers small. 17. Early Sweet Water. § Floy. Thomp. Sweet Water. Large American Nutmeg A very early, and very agreeable white peach, among the best of its season, as it ripens early in August, not long after the Early Anne, and ten days or more before the Early York. It is an American peach, raised from a stone of the Early Anne. It is so much larger and superior to the Early Anne, 01 any of the Nutmeg peaches, that it has almost driven them out of our gardens. The tree is thrifty and productive, with pale shoots, and nearly white blossoms. Leaves with globose glands. Fruit of medium size, sometimes large, roundish, with a slight suture. Skin pale white, very seldom with a faint blush when fully exposed. Flesh white, slightly stained at the stone, melting, juicy, sweet, FREESTONE PEACHES, 477 and ot very agreeable flavour. Ripe about the 8th of August Stone small. Flowers large. 18. Emperor of Russia. Floy. Thornp. Cut-Leaved. Serrated. New Cut-Leaved. Unique. A very rich and fine-flavoured peach, raised by Mr. Floy, in 1812. Its growth is slow, and its shoots are inclined to be- come mildewed. It is rather a shy bearer here, but is an admirable sort in the Western States. The leaves are very deeply cut, or serrated on the edges. Leaves serrated, without glands. Fruit large, roundish, and broad, with one-half more swollen than the other. Skin downy, dull yellowish-white, with a dark red cheek. Flesh yellowish- white, rather firm, rich and high flavoured. Last of August. Flowers small. 19. Early Admirable. Lind. Thomp. Admirable. L' Admirable. Belle de Vitry, {Bon Jardinier.) A very excellent French peach, wrongly known by many in this country as the Belle de Vitry, which is a distinct variety. We find it early, and very prolific. Leaves with globose glands. Fruit not quite round. Skin pale yellowish- white, with a lively red cheek. Flesh red next the stone, melting and juicy, with a good, rich, sweet flavour. Middle of August. Flowers large. 20. Favourite. Coxe. Favourite Red. A capital orchard fruit, of large size, hardy and a most abundant bearer. It is a very good native peach, though not of high flavour. Leaves with obscure globose glands, often with none. Fruit large, oblong or oval. Skin white, rather downy, much cover- ed with red, which becomes a very dark red, when fully exposed in the sun. Flesh red at the stone, a little firm, but juicy, with a good, vinous, but not rich flavour. Second week in Septem- ber. Flowers small. 478 THE PEACH. 21. Fox's Seedling. A good and jirod active late peach, a native of Ne v. 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 £,nd good. Middle of September Flowers small. 22. George the Fourth. § Floy. Lind. Thomp. This is certainly the most popular peach for garden culture in the United States. It is large, bears regular and abundant crops, is of the highest flavour, and the tree is unusually hardy and vio-orous, succeeding well in all parts of the country. No garden should be without it. The original tree stood, not long since, in the garden of Mr. Gill, Broad street. New- York. Leaves large, with globose glands, often obscure. Fruit large, round, deeply divided by a broad suture, and one-half a little larger than the other. Skin pale, yellowish white, finely dotted with bright red, and deepening 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. 23. Grosse Mignonne. § O. Duh. Lind. Thomp. s ■.H 3 ^ Vineuse de Fromentin Mignonne. Velou^ea de Merlet. Vineuse. Pourpres de Normandie. Belle Beaute. Belle Bausse. La Royal {of some.) Pourpree Hative {of some.) Ronald's Seedling Galande. g g •*- KonaJd'sbeeaunc ^ k ^ Royal Sovereign. L ^ «i -5 J Snnprh T?nval Royal Kensington. Grimwood's Royal George. New Royal George. Large French Mignonne. French Mignonne. Swiss Mignonne. Purple Avant. Early Purple Avant. Early May. Early Vineyard. Neil's Early Purple. Johnson's Early Purple. ^ ^ ^ -5 J Superb Royal. The Grosse Mignonne is certainly the " world renowned " of peaches. In France, its native country, in England, in Ame- rica, in short everywhere, it is esteemed as one of the most de- licious of varieties. It is a good and regular bearer, a large and handsorhe fruit, is a favourite for those who have to grow peaches under glass, and ripens the best crops even in a rather unfavourable climate, like that of Boston. The great number of names by which it is known abroad (and we have not quoted all) proves the universality of its cultivation. Leaves with globose glands. Fruit large roundish, always somewhat depressed and marked with a hollow suture at th Incorrectly yof iome Double Swalsh. S Few of the early peaches surpass in flavour and beauty *.he Royal George. It is one of the finest European varieties, and attains the highest flavour with us. The points of its shoots are a little inclined to mildew, which is entirely, in our climate, prevented by the shortening-in pruning. It is a regular and moderate bearer, and is one of the varieties indispensable to every good garden, ripening directly after the Early York. The peach generally cultivated as the R.oyal George, Early Royal George, or Red Magdalen, in almost all parts of the United States, from Salem, Mass., to Baltimore (and described by Manning), is not the true Royal George, but the Bellegarde, or Smooth-leaved Royal George, which is rather later, not so rich, and has ^/oZ'o.se glands. Leaves serrated, without glands. Fruit above the middle size, or rather large, globular, broad and depressed, the suture deep and broad at the top, and extending round two-thirds of the fruit. Skin pale, or white, thickly sprinkled with red dots, and the cheek of a broad rich, deep red slightly marbled. Flesh whitish, but very red at the stone, melting, juicy, very rich; and of the highest flavour. From the 20th to the last of Au gust. Flowers small. 41 Red 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 stron-gly resembles the Royal George, and we believe it an Americaii seedling from that variety, which is however distinct, and superior in flavour. It must be observed that this is totally different both from the Early York, and Morris' Red Rareripe, with which it is often confounded by some nurserymen. The fruit is larger, broader, and a week later than the firs: ; and its serrated leaves, and different flavour, separate it widely from the latter. Ends of the branches sometimes slightly mildewed. Leaves serrated, without glands. Fruit rather large, globu- lar, but broad, depressed, and marked with a deep broad suture, extending nearly round the whole fruit. Skin white, mottled, 41* 490 THE PEACH. and marked with numerous red dots, and the cheek of a rich dark red. Flesh whitish, but red at the stone, melting, juicy, very rich and high flavoured. Middle and kst of August. Flowers small. 42. Rareripe, Late Red.§ Prince's Red Rareripe. This noble American fruit, the late Red Rareripe, is unques- tionably one of the very finest of all peacher^, even surpassing often the Late Admirable. Its large size, and great excellence, its late maturity, and its productiveness and vigour, all unite to recommend it to universal favour. We cannot praise it too highly. The rsither grayish appearance of the fruit serves to distinguish it, at first sight, from all others. Leaves with globose glands. Fruit large and heavy, round- ish oval, suture depressed only at the top, where the swollen point is distinctly sunken. Skin downy, pale grayish yellow, Ihickly marbled and covered with reddish spots, the cheek dull deep red, distinctly mottled with fawn-coloured specks. Flesh ivhite, but deep red at the stone ; very juicy, melting, and of an unusually rich, luscious, high flavour, not surpassed by any other peach. First to the 10th of September. Flowers small. 43. Royal Charlotte. § Thomp. New Royal Charlotte, Lind. Grimvvood's Royal Charlotte, Kew Early Purple, Lord Nelson's, Lord Fauconberff's Miarnonne Madeleine Rouge Tardive, Madeleine Rouge a Moyenne Fleur. Madeleine a Petite Fleur. A very excellent peach, and a favorite variety with all European gardeners. Its leaves are more coarsely and deeply serrated than those of other varieties. Leaves serrated, without glands. Fruit rather large, inclin- ing to ovate, being rather broader at the base than at the top ; the suture of moderate size. Skin pale greenish white, with a deep red marbled cheek. Flesh white, but pale red at the stone, melting, juicy, rich and excellent. Beginning of Septem- ber. Flowers small. 44. Snow.§ The Snow peach is a remarkably fair and beautiful fruit, of American origin, which has but lately made its appearance in our gardens. The fruit and blossoms are white, and the foliage FKEESTONE PEACHES. 487 and wood of a light green. It is a very hardy, productive, and desirable variety. Leaves with reniform glands. Fruit large, globular ; suture faintly marked except at the top. Skin, thin, clear beautiful white, on all sides. Flesh, white to the stone, juicy, and melt- ing, with a sweet, rich, and sprightly flavour. Beginning of September. Flowers small. 45. Van Zandt's Superb. Pom. Man. Waxen Rareripe, A very bright-coloured and handsome peach, originated some years ago by Mr. Van Zandt, of Flushing, Long Island, [t is one of the most beautiful dessert peaches, though only of medium size, and possesses very agreeable flavour. Leaves with globose glands. Fruit of medium size, roundish, the suture slight, but one-half the fruit larger than the other. Skin white, with a beautifully sprinkled red cheek, on a yellowish white ground, the union of the two softened by delicate dotting of bright carmine red. Flesh whitish, but tinted with red at the stone, melting, juicy, sweet, and of good flavour. Stone deeply furrowed. First of September. Flowers small. 46. Scott's Early Red. Scott's Early Red is a new variety, of very excellent flavour, and a prolific bearer, which we have lately received from New Jersey. Leaves with obscure globose glands. Fruit of medium size, roundish, a little depressed, the suture distinctly marked, but 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. 47. Strawberry Rose. The strawberry peach we received from Mr. Thomas Han- cock, of Burlington, proprietor of one of the most respectable and extensive nurseries in New Jersey. It is esteemed one of the very finest early varieties for orchard culture in that State. It is quite distinct from the Early York. Leaves with reniform glands. Fruit of medium size, ovaL ,he cavity at the stem deeply sunk, the suture extending half round. Skin marbled with deep red over almost the wholr 488 THE PEACH. surface. Flesh whitish, melting, juicy, rich, and of very deli« cious flavour. Middle of August. Flowers small. 48. Washington. Floy. Washington Red Freestone. Ken. The Washington is a handsome and very delicious peach, of American origin. It was named, and first introduced ta notice, by Mr. Michael Floy, nurseryman, New York, about forty years ago. The fruit ripens late ; the tree is vigorous hardy, and productive, and it is altogether a valuable variety. Leaves with globose glands. Fruit large, broad, depressed, with a broad deep suture extending nearly round it. Skin very thin, yellowish white, with a deep crimson cheek. Flesh pale yellowish white, very tender, juicy, and melting, with a sweet, rich, and luscious flavour. It often adheres slightly to the stone, which is quite small. Middle of September. Flowers small. 49. Walter's Early. Ken. Walter's Early is esteemed as one of the most popular, early varieties for orchards in New Jersey, where it originated. It is remarkably well adapted to the light sandy soil of that State, bearing abundant crops of excellent fruit. At the north it is much inferior to the White Imperial, and the Royal George. Leaves with globose glands. Fruit large, roundish. Skin white, with a rich red cheek. Flesh whitish, a little touched with red at the stone, melting, juicy, sweet, and of very agr^^e- able flavour. Ripens about the 20th of August. 50. White Imperla.l.§ The White Imperial is a new early fruit, of most estii>Able quality. We consider it quite a valuable variety for bvery garden north of New York, as its flavour is very excellent, it is extremely hardy and vigorous, it bears good and regular crops without the bad habit of overbearing, and its fruit is uniformly excellent in all seasons. This fine peach originated (it is believed, from the Noblesse) in the garden of David Thomas, of Cayuga county, N. Y., so long known for his skill and science as an amateur horticul- turist. It was first made known to us by his son, J.J. Thomas, of Macedon, N. Y. Leaves with globose glands. Fruit rather .arge, broad, depressed, hollowed at the summit ; with a wide, deep cavity at the stem ; the suture moderately deep, and the fruit enlarged on one of its sides. Skin yellowish white, with FKEESTONfi PEACHES. 48§ only a slight tinge of red next the sun. Flesh nearly white, very melting and juicy, of a very delicate texture, ,and the flavour sweet and delicious. Ripens amoLg the earliest, a few days after the Early York, about the 25th of August. Flowers small. 51. White-Blossomed Incomparable. P. Man. Thomp. White-Blossom. Willow Peach. This is a native fruit of sf^-^ond 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. Class II. Free-Stone Peaches with deep yellow fiesh.* 52. Abricotee. Thomp. O. Duh, Yellow Admirable. Admirable Jaune, O. Duh. JVois. Apricot Peach. D'Abricot. Grosse Jaune Tardive. 'Orange. (Orange Peach. Ken.) The Apricot-Peach (or Yellow Admirable, as it is more frequently called), is an old French variety, but little cultivated in this country, though deserving of attention in the Middle States. It ripens very late, and is thought to have a slight apricot flavour. It grows with moderate vigour, and bears abundantly. Leaves with reniform glands. Fruit large, roundish oval, with a small suture running on one side only. Skin clear yellow all over, or faintly touched with red next the sun. Flesh yellow, but a little red at the stone, firm, rather dry, with a sweet and agreeable flavour. Stone small. Ripens at the beginning of October. Flowers large. * Nearly all this class are of American origin, and the Yellow Alberge of Europe is the original type. They are not so rich as Class 1, and require our hot summers to bring out their flavour. In a cold climate, the Rcid is always prevalent. Hence they are inferior in England, and at the northern limita of the peach in this country. 490 T5E PEACH. 53. Bergen's Yellow.§ Bergen's Yellow is a native, we believe, of I ong Island. It is very large, and of very delicious flavour. It 's darker coloured, more depressed in form, rather finer flavoured, and ripens some days later than the Yellow Rare-Ripe, which it much resembles. It is a moderate, but good bearer. It is earlier, and much superior to the Malacoton, and its glands distinguish it, also, from that variety. Leaves with reniform glands. Fruit large (often measuring nine inches in circumference), globular, depressed, and broad ; the suture well marked, and extending more than half round. Skin deep orange, dotted with some red, and with a very broad, dark red cheek. Flesh deep yellow, melting, juicy, and of rich and luscious flavour. Ripens at the beginning of Sep. tember. Flower small. 54. Baltimore Beauty. A very good, and remarkably handsome peach, of native origin, ripening very early, which we received from Lloyd N. Rogers, Esq., of Baltimore. Leaves with globose glands. Fruit rather small, roundish oval. Skin deep orange, with a rich brilliant red cheek. Flesh yellow, but red at the stone, sweet and very good — a little mealy if over-ripe. Ripens early in August. Flowers large. 54. Crawford's Early Melocoton.§ 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 m size and beauty of appearance. As a market fruit, it is perhaps the most popular of the day, and it is deserving of the high favour in which it is held by all growers of the peach. It was originated a few years ago, by William Crawford, Esq., of Middletown, New Jersey. The tree is vigorous and very fruitful. Leaves with globose glands. Fruit very large, (^blong, 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. FflEESTONE PEACHES. 491 55. Crawford's Late Melocoton.§ Crawford's superb Malacatune. Crawford's Late Melocoton, from the same source as ths foregoing, is one of the most magnificent American peaches. We think it unsurpassed by any other yellow-fleshed variety; and deserving of universal cultivation in this country. As a splendid and productive market fruit, it is unrivalled, and its size, beauty and excellence, will give it a place in every gar- den. Leaves with globose glands. Fruit very large, roundish, with a shallow but distinct suture. Skin yellow, with a fine dark red cheek. Flesh deep yellow, but red at the stone, juicy and melting, with a very rich and excellent vinous flavour. Ripens from the 20th to the last of September. Flowers small. 56. Columbia. Coxe. The Columbia is a singular and peculiar peach. It was raised by Mr. Coxe, the author of the first American work on tfVuit trees, from a seed brought from Georgia. It is a very ex- cellent fruit, which every amateur will desire to have in his garden. The tree is not a very rapid grower and bears only moderate crops, being, of course, all the less subject to speedy decay. The young wood is purple. Leaves with reniform glands. Fruit large, globular, broad and much depressed, the suture distinct, extending half w^y round. Skin rough and rather thick, dull dingy red, sprinkled with spots and streaks of darker red. Flesh bright yellow, of the texture, as Coxe remarks, of a very ripe pine apple, rich, juicy, and of very excellent flavor. Ripens from the beginning to the middle of September. 57. Poole's Large Yellow. Ken. Poole's late Yellow Freestone. \ very large and handsome peach, of the Melocoton family, which is worthy of general orchard cultivation. It lately ori. ginated near Philadelphia and bears the finest crops. Leaves with renif jrm glands. Fruit large, roundish, with a suture extending from the base to the top. Skin deep }ellow, with a dark red cheek. Flesh yellow, but red at the stone, rich, juicy, and of excellent flavor. Ripens last of September. CH i92 THE PEACH. 58. Red Cheek Melocoton.* Pom. Man. Malacatune. Malacatune. Yellow Malagatune. Hogg's Melocoton Red Cheek Malocoton, Coxe. Yellow Malocoton. The Melocoton (or Malagatune, as it is commonly called) is almost too well known to need description. Almost every or- chard and garden in the country contains it, and hundreds of thousands of bushels of the fruit are raised and sent to market in this country, every year. It is a beautiful and fine fruit, in favorable seasons, though in unfavorable ones the acid fre- quently predominates somewhat in its flavor. It is an Ameri- can seedling, and is constantly reproducing itself under new forms, most of the varieties in this section having, directly or indirectly, been raised from it; the finest and most popular at tlie present time, being Crawford's Early, and Late, Melocotons, both greatly superior, in every respect, to the original Melo- coton. Leaves with globose glands. Fruit large, roundish oval, with a swollen point at the top. Skin yellow with a deep red cheek. Flesh deep yellow, red at the stone, juicy, melting, with a good, rich vinous flavour. First of September. Flowers small. 59. Smock Freestone. Ken. St. George, A variety which ripens late, and is much esteemed for or chard culture. It was originated not long since, by Mr. Smock, of Middletown, New Jersey, the centre of extensive peach cul- tivation. Leaves with reniform glands. Fruit large, oval, narrowed towards the stalk, and rather compressed on the sides. Skin light orange yellow, mottled with red, or often with a dark red cheek, when fully exposed. Flesh bright yellow, but red at the stone, moderately juicy and rich. Ripens last of Sep torn ber and first of October. 60. Yellow Alberge. Thomp. Alberge Jaune. O. Duh Purple Alberge. Lind Peche Jaune. Red Alberge Gold Fleshed Golden Mignonne Yellow Rareripe, of many jlm. Gardens. * Melocoton is^the Spanish for peaeh. CLIJ^GSTONE PEACHES. 493 The Yellow Alberge is an old French variety, and one of the earliest of the yellow fleshed peaches. It is, no doubt, the ori- ginal 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 Yellov^ Rareripe in size or quality. Leaves with globose glands. Fruit of medium size, roundish, with a well marked furrow running half round. Skin yellow, with a deep purplish red cheek. Flesh yellow, but deep red at^ the stone, soft, juicy, sweet, with a pleasant vinous flavour. Middle of August. Flowers small. The RosANNA (Lind. Thomp.), Alberge Jaune of many French gardens, and Yellow Alberge of some gardens here, diflers from the above only in having reniform glands, and ripen- ing ten or twelve days later. Flavour second rate. 61. Yellow Rareripe. § Large Yellow Rareripe. Marie Antoinette One of the finest very early yellow fleshed peaches. It is an American seedling, produced about a dozen years ago, and well deserves the extensive cultivation it receives, both in the or- chard and garden. Leaves with globose glands. Fruit large, roundish, the su- ture slightly depressed, extending more than half round ; the swollen point at the top small. Skin deep orange yellow, somewhat dotted with red, the cheek rich red, shaded off in streaks. Flesh deep yellow, but red at the stone, juicy, melting, with a rich and excellent vinous flavour. Ripens from the 25th to the 30th of August Stone small. Flowers small. There is an inferior and older sort, very commonly known as the Yellow Rareripe and Yellow Malagatune, the fruit of which IS scarcely of medium size, dull yellow, with very little red, and of a flavour very inferior to the true kind just described. Class III. Clingstone Peaches (or Pavies). 62. Blood Clingstone. Floy. Claret Clingstone. Blood Cling. The Blood Clingstone is a very large and peculiar fruit, ol 42 494 Tin: peach no value for eating, but esteemed by many for pickling and preserving — the flesh very red, like that of a beet. This is an American seedling, raised many years ago, from the French Blr«od Clingstone, — Sanguinole a Chair Adherente. 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 French Blood Freestone {Sanguinole, Sanguine^ Cardinale, or Betrave, Duh. Thomp.) of the same nature, am: used for the same purpose as this, but smaller in size, and not equal to it for cooking. Leaves without glands. 63. Catherine. Lang. Lind. P. Mag. Thorp. The Catherine cling is a very fine, old English variety, of excellent quality, but not, we think, equal to the Large White Clingstone, a native seedling, so much esteemed in the Middle States. Mr. Manning, and, after him, Mr. Ken rick, have remarked diat " the Catherine, the old Nevvington, and old Mixon Cling- ijtone, cannot be distinguished from each other." This is an orror, probably from not having seen together, tbe genuine ijorts, as they are quite distinct fruits, and the glands of the leaves — that unerring characteristic — different in each variety. Leaves with reniform glands. Fruit large, roundish oval, iTdore 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 Seplenibe/. Flowers small. 64. Heath. 6 Coxe. Heath Clingstone Fine Heath. Red Heath. The most superb and most delicious of all late Clingstones. It seldom ripens in Mew England, but here, and to the south- ward, it is one of the most valuable kinds, of very large sizOy and the very finest flavour. , Coxe informs us that this is a seedling p/oduced in Maryland from a stone brought by Mr. Daniel Heath from the Mediterra. oean ;■ and it is frequently stili propagated from the stone, wun- CIINGSTONE PEACHES. 495 out variation, in that State. The tree is vigorous, long lived and moderately productive ; with the shorienmg4n' mode of pruning, the fruit is always large and fine, otherwise often poor. This tree is well deserving of a place on the espalier rail or wall, at the north. Leaves nearly smooth on the edges, with reniform glands. Fruit very large, oblong, narrowing to both ends, and terminat- ing at the top with a large swollen point : the suture distinct on one side. Skin downy, cream-coloured white, with a faint blush or tinge of red in the sun, or a brownish cheek. Flesh greenish white, very tender and melting, exceedingly juicy, with the richest, highest, and most luscious flavour, surpassed by no other variety. It adheres very closely to the stone. It ripens in October, and frequently keeps for a month after being gathered. Flowers small. Bayne's New Heath, is a recent seedling, very similar in all respects, originated lately by Dr. Bayne, of Alexandria, D. C It is considered rather finer by some. 65. Incomparable. Lind. Thorp. Pavie Admirable. Bon. Jard. Ken, Late Admirable Cling. Larger than the Catherine, which it resembles. It is inferior to it and several others in flavour, and is only worthy of culti- vation for market. Leaves with reniform glands. Fruit large, roundish, one side enlarged. Skin pale yellowish white, light red on the ex- posed side. Flesh yellowish white, red at the stone, juicy, melting, and of agreeable flavour. Last of September. Flowers small. 66. Large White Clingstone. § New York White Clingstone. Floy". Williamson's New York. Selby's Cling. The Large White Clingstone is by far the most popular of this class of peaches in this State, and in New England. We think it superior to the Catherine, and old Newington, and only sur- passed in flavour by the old Mixon cling, and the Heath cling. This variety was raised about forty years ago by David Williamson, a nurseryman, in New York, and was first de- scribed by Floy as the Neiu York Clingstone. But as it is uni- versally known now by the present title, we have placed the ori- ginal names as synonymes. The light colour, and ©xcellen 'quality of this fruit, render it the greatest favourite for preslsrviiig 496 TaE PEACH. in brandy or sugar. The tree is remarkably hardy and long lived ; rarely, if ever, being attacked by the yellows. It bear« regular and good crops. Leaves with globose glands. Fruit large, round ; the su- ture slight, and the swollen point at the top small. Skin white (inclining to yellow only when over ripe), dotted with red on the sunny side, or with a light red cheek when fully exposed. Flesh whitish, tender, very melting, full of juice, which is very sweet, luscious, and high flavoured. Beginning and middle of September. Flowers small. 67. Lemon Clingstone. § Floy. Thomp. Kennedy's Carolina. Pom. Man. Long Yellow Pine Apple. Coxe. Kennedy's Lemon Clingstone. Pine Apple Clingstone. Largest Lemon. Yellow Pine Apple. The Lemon Clingstone is one of the largest, and most beau- tiful of all the yellow fleshed clings, and though of course infe- rior in flavour to the white fleshed, is deserving of its universal popularity. It is originally a native of South Carolina, and was brought from thence by a Mr. Kennedy, of New York, b-e- fore the war of the Revolution. There are now many seedlings reproduced from it, but none superior to the original. This is a very productive, hardy tree. Leaves long, with reniform glands. Fruit large, oblong, narrowed at the top, and having a large, projecting, swollen point, much like that of a lemon. Skin fine yellow, with a dark brownish red cheek. Flesh firm, yellow, slightly red at the stone, adhering firmly, with a rich, sprightly, vinous, sub- acid flavour. Middle and last of September. Flowers small. 68. Late Yellow Alberge. Pom. Man, October Yellow. Algiers Yellow. Algiers Winter. A very late Clingstone Peach, entirely yellow, scarcely good for eating, but esteemed by some for preserving. It was ori- ginally introduced from the south of France, and has been con- siderabiy cultivated here, but we have abandoned it. Tha Heath cling is in evr^ry Vv^ay 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 larg^ CLINGSTONE PEACHES. 497 70. Oldmixon Clingstone. § Coxe. Oldmixon Cling. Green Catherine, of the Americans Thomp. The Oldmixon Clingstone is certainly one of the highest fla« N cured 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. This fruit is quite distinct from the Catherine cling of Europe, or the old Newington, as a single glance at its leaf glands will show, to say notliino;: of its superior flavour. It can scarcely be the " Green Catherine of the Americans" of the London Hor- ticultural Society's Catalogue, as that is said to be a poor fruit We are not familiar with it. Coxe says the Oldmixon cling was introduced by Sir John Oldmixon, from Europe. It is more probable that he introduced the stone only. Leaves with globose glands. Fruit large, roundish oval, the suture distinct only at the top, on one side of which the fruit is slightly enlarged. Skin yellowish white, dotted with red, or with a red cheek, varying from pale to lively red. Flesh pale white, very melting and juicy, with an exceedingly rich, lus- clous, high flavour. First of September. Flowers small. 71. Orange Clingstone. The Orange Cling is a very large, handsome, and excellent fruit, somewhat resembling the Lemon Cling in colour, but glob, ular in form, rather richer in flavour, and quite a distinct sort- Leaves large, serrated, without glands. Fruit large, round, the suture distinctly marked, and extending nearly round the fruit — swollen point at the top, none. Skin deep orange, with a rich dark red cheek. Flesh dark yellow, rather firm, juicy with a rich vinous flavour. September. Flowers small. 72. Old Newington. Lang. Lind. Thomp. Newington. Parkinson. (1629.) Large Newington. Coxt 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- Btone. Leaves serrated, without glands. Fruit large, roundish, the suture slight. Skin pale yellowish white, with a fine red cheek. 42* 498 THE PEACH. marked with streaks of darker red. Flesh pale yellowish white, deep red at the stone, to which it always adheres very firmly; melting, juicy, and rich. Ripens about the 15th of September. Flowers large. 73. Pa VIE DE PoMPONE. Bon. Jard. Lelieur. Thomp* Monstrous Pomponne. ) -r • . Pavie Rouge de Monstrous Pavie. > * Pompone. O. Duh Pavie de Poniponne Grosse. Pavie Camu. Pavie Monstrueux. Gros Melecoton. Gros P6rsique 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 Francs. The tree is of very strong growth. Leaves with reniform glands. Fruit very large, roundish oval, with a well marked suture extending to the top, and ter- minating there in an obtuse swollen point. Skin yellov/ish white, a good deal covered with the broad, very deep red colour of its cheek. Flesh firm, yellowi'sh white, deep red at the stone, to which it adheres very firmly, and which is rather small ; juicy, flavour sweet and good. First of October. Flowers large. 74. Smith's Newington. Lind. Thomp. Early Newiiigton. ) Of the Smith's Early Newington. ) English Early Newington. Coxa. This is one of the best Early Clingstone Peaches. It is of English origin, and is little cultivated in this country. The Early Newington of our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer variety, with reniform glands, being a partial clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Fruit middle sized, rather oval, narrow<^r at the top, and one half a little enlarged. Skiri 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 August. Flowers large. What Mr. Thompson calls '^Newington of the Americans" is a seedling cling with globose glands, and of second quality^ ^uite distinct from our Early Newington Freestone. ornamental yabi£ti£s. 499 75. Tippecanoe. Hero of Tippecanoe. A new, very large, and handsome clingstone, originai«_a by Mr. George Thomas, of Philadelphia, and first exhibited before ine Horticultural Society there in 1840. Its lateness ana beauty render it a valuable kind. Leaves with reniform glands, the shoots dark purplish red. Fruit very large, nearly round, a little compressed on the sides. Skin yellow, with a fine red cheek. Flesh yellow, juicy, with a good vinous flavour. It ripens from the 20th to the last of September. Flowers small. 76. Washington Clingstone. § An American variety, remarkably juicy and sweet. Al- though Thompson finds it third rate in England, it is here scarcely surpassed. To use the expressive words of one of our friends in Maryland, a good judge of fruit, " there is nothing better than this peach out of paradise." It is neither hand- some nor prepossessing externally. Leaves with reniform glands. Fruit of medium size, round- ish. Skin yellowish green, marked with grey specks, and with a slight tinge of red on the sunny side. Flesh very juicy, tender, and melting, with a very sweet and luscious flavour. Last of September. Flowers small. Curious, or Ornamental Varieties, 77. Double Blossomed. Thomp. Double Flowering Peach. Pecher a Fleurs Doubles. Bon. Jard. Rose Flowering Pecher a Fleurs Semi-Doubies. O. Duh The Double Blossomed Peach is, when in full bloom, one of the gayest and most beautiful of fruit trees, and blooming with its lovely companion, the Double Flowering Cherry, finds a place in all our pleasure grounds and ornamental plantations. Its flowers are three times the size of those of the common peach, of a lively rose colour, nearly full double, and so thickly disposed on the branches as to be very striking and showy. They are produced at the usual season or a few days later 50C THE PEACH. This sort is rendered more dwarf for shrubberies, by budding it upon the Mirabelle, or the Cherry Plum stock. The leaves have reniform glands. The fruit, which is spar- ingly produced, is roundish oval., pale greenish yellow, faintly li/iged with red, freestone, and of indifferent flavour. 78. Flat Peach of China. Lind. Thomp. Chinese Peach. Java Peach. Peen To. A very singular variety, from China, where the gardeners affect all manner of vegetable curiosities. The fruit is of small size, about two inches in diameter, and so much flattened at the ends that only the skin and the flat stone remains, the fleshy part being crowded on either side. The tree is of rather dwarfish habit, and holds its leaves very late. The fruit is of very good flavour, and is well worthy of a place in the gardens of the curious.* Leaves with reniform glands. Fruit small, so much flattened as to form a deep hollow at both ends, having at the top a sin- gular broad, rough, five-angled eye. Skin pale yellowish green, mottled with red on one side. Flesh pale yellow, with a circle of red round the stone (from which it separates), sweet, juicy, with a slight noyeau flavour. Beginning of September. Flowers large. 79. Weeping Peach. Reid's Weeping Peach. A peculiar variety, with pendant, weeping branches, and a habit much like that of the weeping ash. It was lately origi- nated by Mr. William Reid, the skilful nurseryman at Murray Hill, near New York. To display itself to advantage, it should be grafted six or eight feet high, on the clean stern of a peach or plum stock. Reniform glands. Flowers large. Selection of choice 'peaches for a small garden, to furnish in succession. Freestones ; Early York, White Imperial, Early Newington Freestone, Royal George, Grosse Mignonne, George IV., Crawford's Early, Bergen's Yellow, Noblesse, Brevoort, Malta, Late Red Rareripe, Druid Hill. Clingstones ; Large white Clingstone, Oldmixon, and Heath. * This variety 1" as been several times imported to this country and lost on the way. Should any one of our amateurs now possess it, we shall be much gratified to receive buds of it HISTORY AND CU.'. TURE, 50 Selection of hardy and excellent sorts, for a northern latitude, George the Fourth, Yellow Rareripe, Early York, Morris Red Rareripe, Grosse Mignonne, Noblesse, White Imj^erial, Craw, ford's Early, Favourite, Bellegarde Brevoort, Cooledge's Fa-, vourite, Morris', White Rareripe, Large White (Vdngstone. The best varieties for forcing, are the Grosse Mignonne, No- blesse, Bellegarde, Royal George White Imperial, Royal Cliarlotte, and Barrington. CHAPTER 5^X111. THE NECTAPTNE Persica vulgaris (v.) LcBvis. Dec. Rosacece of botanists. The Nectarine is only a variety of the peach with a smooth skin (Peche lisse, or Brugnon of the Fr-^nch). In its growth, habit, and general appearance, it is impossible to distinguish it from the peach tree. The fruit, however, is rather smaller, perfectly smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavour, it is perhaps scarcely so rich as the finest peach, but it has more piquancy, partaking of the noyeau or peach leaf flavour. The Nectarine is known in Northern India, where it is called moondla aroo (smooth peach). It appears to be only a dis- linct, accidental variety of the peach, and this is rendered quite certain, since there are several well known examples on record of both peaches and nectarines having been produced on the same branch* — thus showing a disposiiJon to return to the natural form. Nectarines, however, usually produce nectarines again on sowing the seeds, — but they also occasionally produce peaches. The Boston Nectarine originated from a peach stone. The Nectarine appears a little more shy of bearing in this country, than the peach, but this arises almost always from the destruction of the crop of fruit by the curculio, the destroyer ol all smooth-skinned stone fruit in sandy soils. It is quite hardy here wherever the peach will thrive, though it will not gene- rally bear large and fine iVuit unless the branches are shortened-in annually, as we nave fully directed for the peach tree. • Sen London Gardener's Magazine, Vol. 1, p. 471 ; Vol 14, p. 53. 502 THE NECTARINE. . With this easy system of pruning, good crops are readily r^Hained, wherever the curculio is not very prevalent. Where this insect abounds, we must recommend the steady annual applioaiion of salt, spread over the surface of the ground, .tie surface being first made hard and firm. This should be icne when the punctured fruit commences to drop. (See the •.*lijm for further remarks on this insect.) And we would, as a preventive to the attacks of the insect, recommend rags, dipped m coal tar,* to be hung in the branches for two or three weeks after the fruit is formed. The coal tar should be renewed oc- casionally, as soon as it loses its powerful smell. The culture of the nectarine is, in all respects, precisely similar to that of the peach, and its habits are also completely the same. It is longer lived, and hardier, when budded on the plum, but still the nurserymen here usually work i^ on the peach stock. Class I. Freestone Nectarines. (Peches lisses, Fr.) [The same characters are used as in describing peaches, for which the reader is referred to that part]. 1. Boston. § Thomp. Perkins' Seedling. 5 ^^"• This American seedling is the largest and most beautifui ol all nectarines. It was raised from a peach stone by Mr. T. Lewis of Boston. The original tree was, when full of fruit, destroyed by boys, but the sort had been preserved by that most skilful cultivator, S. G. Perkins, Esq., and soon in his nands attracted attention by the uncommon beauty of its fruit. hi 1821, this gentleman transmitted trees of this variety to the London Horticultural Society, of which he is a corresponding member, together with a very accurate drawing of the fruit grown by him, measuring eight and a half inches round, and *' so beautiful, that its correctness was doubted abroad," until Mr. Knight showed specimens grown there in 1823. The fruit, though not of high flavour, is excellent, the tree very hardy and productive, and one of the best for general standard culture. Mr. Perkins' seedling, raised from the original Lewis tree, is quite identical, and we adopt the name of" Boston " nectarine, as the standard one. Three trees of this sort covering fifty, five feet of wall at his place at Brookline, are now very beau Vfui objects. [See Broomfield Nectarine.] * To be had very cheap at the city gas works FREESTONE, NECTARINES. 503 Leaves with globose glands. Fruit large and liandsome, roundish oval. Skin, bright yellow, with very deep red cheek, shaded off by a slight mottling of red. Flesh yello>v^ to the stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavour. First of September. Flowers small. 2. Duo DU Tellier's. §Lind. Thomp. Du Tilliers. Duke de Tilley; Du de Tello. Du Tilly's. A very excellent Nectarine, considerably resembling the Elruge, but a much greater bearer. Leaves with reniform glands. Fruit rather large, roundish oblong, being slightly narrowed at the top, and broad at the base or stalk. Skin pale green, with a marbled purplish -red cheek. Flesh greenish white, pale red at the stone, melting, juicy, sweet and good. Last of August. Flowers small. 3. DowNTON. Thomp. The Bownton is a seedling, raised by Mr. Knight. It is in quality, appearance, and season, an intermediate variety, be- tween the Violette Hative and the Elruge, ripening a few days earlier than the latter. Leaves with reniform glands. Fruit large, roundish oval. Skin pale green, with a deep violet- red cheek. Flesh pale green, slightly red at the stone, melting, rich, and very good. Ripens about the 25th of August. Flowers small. 4. Elruge. § Thomp. Common Elruge. ) J. ., Anderson's. } of some Claremont. ) Temple's. $ English gardens. Oatlands. Spring Grove. Peterborou'^h i incorrectly of many ° ' American gardens. The Elruge is everywhere esteemed as one of the very finest Nectarines. It is an English variety which has been a good while cultivated, and, with the Violet Hative, is con- sidered indispensable in every collection. In this counlr}'-, when the young wood is annually shortened-in, it bears good crops on standard trees, which ripen finely. Without this precaution, like almost all other nectarines, the fruit is small, poor, and ripens imperfectly. Leaves with reniform glands. Fruit of medium size, round. 504 THE NECTARINE- ish-oval, the suture slight, except at the top, where it is dis. tinctly marked. Skin with a pale green ground, but when fully exposed, it is nearly covered with deep violet, or blood red, dotted with minute brownish specks. Flesh pale green to the stone, or slightly stained there witii 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. 5. Fairchild's Lind. Thomp. Fairchild's Early. A very small, indifferent sort, only valued for its earliness, and scarcely worth cultivating when compared with the follow- ing. Leaves with reniform glands. Fruit small, about an inch and a fourth in diameter, round, slightly flattened at the top. Skin yellowish green, with a bright red cheek. Flesh yellow to the stone, rather dry, with a sweet, but rather indifferent flavour. Beginning of August. Flower small. 6. Hunt's Tawny. § Thomp. Hunt's Large Tawny. ) r • j Hunt's Early Tawny. 5 ^^^°' 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, an,d an abundant bearer. Leaves serrated, without glands. Fruit nearly of medium size, roundish-ovate, being considerably narrowed at the top, where there is a prominent swollen point ; and the fruit is slightly enlarged on one side of the suture. Skin pale orange, with a dark red cheek, mottled with numerous russety specks. Flesh deep orange, juicy, melting, rich, and very good. It ripens from the 5th to the 15th of August. Flowers "small. (The accidental variation of this sort, described as Hunfs Large Tawny, does not seem to have been permanently ditfe- rent from this.) 7. Hardwicee Seedling. Thomp. Hardwicke's Seedling. A comparatively new variety, of high reputation, which wts have lately received from Mr. T. Rivers. It was raisei at Hardwicke House, in Suffolk, England, and has the reputation FR£ESTON£ NECTARINES* 605 0* being ** »Be of the best and hardiest of nectarines, and a very «xceiicrt beartr." Leaves with reniform glands. Fruit very large, rofundish, inclining to oval,and resembling the Elruge. Skin pale green, with a deep, violet-red cheek. Flesh pale green, slightly p^arke with red at the stone, juicy, melting, rich, and mgh UAV ured. End of August. 8. MuRKEY. Ray. Thomp. Murry. Lind. Black Murry. The Murrey is an old English Nectarine, which, though of good quality, is rather a poor bearer, and is little known or cultivated in this country. Leaves with reniform glands. Fruit of medium size, round- ish-ovate, slightly swollen on one side of the suture. Skin pale green, with a dark red cheek. Flesh greenish white, melting, sweet, and of good flavour. Stone almost smooth. Ripens about the 20th of August. Flowers small. 9. New White. Thomp. Neat's White. Lina. Flanders. Cowdray White. Emerton's New White. Large White. The New White is the finest light skinned variety, and is a beautiful, hardy, and excellent nectarine, bearing abundant crops, and is well worthy to be generally planted. It is an English seedling, raised by the Rev. Mr. Neate, near London, fifty years ago, from the seed of the following vaiiety. Leaves with reniform glands. Fruit rather large, nearly round, skin white, with occasionally a slight tinge of red when exposed. Fiesh white, tender, very juicy, with a rich, vinous flavour. The stone is small. Ripens early in September. Flowers large. 10. Old White 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 43 ^00 tflfi NECTARmB. oval. Skin v/hite, slightly tinged with red. Fle.sli white, tec- der, juicy and lich. Early in September. Flowers large. 11. Pifmaston's Orange. Lind. Thomp. William's Orange. William's Seedling. The Pitmaston Orange, which is considered the best yetfniB fleshed nectarine, was raised in 1816, by John Williams of Pitmaston, near Worcester, England. It is yet but little known, but will prove one of the best sorts for general cultiva- tion in this country. The tree is vigorous. Leaves with globose glands. Fruit large, roundish ovate, the base (towards the stalk) being broad, and the top narrow, and ending in an acute swollen point. Skin rich orange yellow, with a dark, brownish red cheek, streaked at the union of the two colours. Flesh deep yellow, but red at the stone ; melting, juicy, rich, sweet, and of excellent flavour. The stone id rather small. Ripens middle and last of August. Flowers lai^e. 12. Peterbopough. Mill. Lind. Thomp. Late Green. Vermash (of some). This is the latest nectarine known. It is rather small, and of inferior quality, and scarcely deserves cultivation except to make complete a large collection. It was brought by Lord Peterborough, from Genoa to England. We doubt if this fruit is now in this country. All the speci- mens that we have seen under this name, from different dis- tricts, being only the Elruge imperfectly grown. Leaves with reniform glands. Fruit rather small, roundish. Skin mostly green, or slightly tinged with dingy red on tlie sunny side. Flesh greenish white to the stone, somewhat juicy and of tolerable flavour. It ripens early in October. Flower small. 13. Violette Hative. Lind. Thomp. Early Violet. § Violet P Mag c-^S. Early Brugnon. §^i Brugnon Red at the Stone. a 55 IS Hampton Court. Large Scarlet. ^H New Scarlet Aromatie. 1° PetiteViolet Hative. O IhJi Brugnon Hatif. Violette Angervillieres. Violette Musnuee. Lord Selsey's Elrnge. Violet Red' at the Stone. Violet Musk. CLINGSTONE NECTARINES. 507 The Violette Hative, or Early Violet Nectarine, everywhere takes the highest rank among nectarines. It is of -delicious flavour, fine appearance, hardy, and productive. Externally, the fruit is easily confounded with that of the Elruge, but it is readily distinguished by its dark coloured stone, and the deep red flesh surrounding it. The fruit is usually rather darker coloured. It is of French origin, and has been long cultivated. Leaves with reniform glands. Fruit rather large, roundish, narrowed slightly at the top, where it is also marked with a shallow suture. Skin pale yellowish-green, in the shade, but, when exposed, nearly covered with dark purplish red, mottled with pale brown dots. Flesh whitish, but much rayed with red at the stone. The latter is roundish, the furrows not deep, and the surface reddish brown. The flesh is melting, juicy, rich, and very high flavoured. It ripens about the last of August. Flowers rather small. The Violette Grosse (Thomp.) resembles the foregoing in leaves and flowers, and general appearance. The fruit is, however, larger, but not so richly flavoured. Class II. — Clingstone Nectarines, (Brugnons, Fr,) 14. Broomfield. Lewis, (incorrectly, of some.) A handsome clingstone nectarine, of second quality. It la an accidental seedling, which sprung up in the garden of Henry Broomfield, Esq., of Harvard, Mass., and was first named and disseminated by S. G. Perkins, Esq. of Boston, thirty-five years ago. Leaves with obscure, reniform glands. Fruit large, round- ish. Skin rather dull yellow, with a dull or rather dingy red cheek. Flesh yellow, and adheres closely to the stone, juicy, rather pleasant, but not high flavoured. First to the middle of September. Flowers small. 15. Golden. Lang. Mill. Thomp. Oran2:e. Fine^Gold Fleshed. A very handsome looking nectarine, but of decidedly indif- ferent quality, when compared with many others. Its waxen appearance, when fully ripe, is very beautiful. It is an old English variety. Lea^ es with reniform glands. Fruit of medium size, round- 608 THE NECTAKINE. ish, ovate. Skin of a fine bright, waxen yellow colour, with a bmall scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, and tolerably good. It ripens about the 10th of September. Flowers small. Prince's Golden Nectarine is of much larger size. It ripens about a week later, but is also only of second quality. Leaves with reniform glands. Flowers large. 16. Newington. 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- \sh. {Skin pale greenish-yellow, nearly covered with red, marbled with dark red. Flesh firm, pale, but deep red next the stone, juicy, sweet and rich, with an excellent vinous flavour. Ripens about the 10th of September. Flowers large 17. Newington, Early. § Lind. Thomp. Early Black Newington. Lucombe's Black. New" Dark Newington. Lucombe's Seedling. New Early Newington, Early Black. Black The Early Newington is one of the best of clingstone necta- rines. It is not only a richer flavoured fruit than the old New- ington, but it is larger, dark coloured, and earlier. Leaves serrated, without glands. Fruit large, roundish, ovate, a little enlarged on one side of the suture, and termi- nating with an acute swollen point at the top. Skin pale green in its ground, but nearly covered with bright red, much mar- bled and mottled with very dark red, and coated with a thin bloom. Flesh greenish white, but deep red at the stone, juicy, sugary, rich and very excellent. Beginning of September. Flowors large. 18. Red Roman. § Forsyth. Lind. Thomp. Old Roman. Roman. Brugnon Violette Musqueo. O. Dui. Brugnon Musquee, the' quincb. 609 The Red Roman is a very old European variety, having Deen en in^e rated by Parkinson, in 1629. It is still esteemp^ both in Europe and this country, as one of the richest and best of clingstone nectarines. The tree healthy and productive.. The Nevvington is frequently sold for the Red Roman in thia country, and the true Roman is comparatively scarce. Leaves with reniform glands. Fruit large, roundish, a little flattened at the top. Skin greenish yellow, with a brownish, muddy, red cheek, which is somewhat rough, and marked with brown russetty specks. Flesh firm, greenish yellow, and deep red at the stone, juicy, with a rich, high vinous flavour. Ripen- ing early in September. Flowers large. Selection of choice hardy Nectarines, for a small Garden. — . Early Violet, Elruge, Hardwicke Seedling, Hunt's Tawny, Boston, Roman, New White. CHAPTER XXIV. ~ THE aUINCE. Cydonia vulgaris, Dec. ; Rosacece, of Botanists. Coignassier, of the French ; Quittenbaum, German ; Kivepeer, Dutch ; Cotog7io, Italian ; and Membrillo, Spanish. The 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 oi Candia — whence its botanical name, Cydonia. The fruit is of a fine golden yellow, and more nearly resembles that of the orange than any other. It was even more highly esteemed by the Greeks and Romans, for preserving, than by us. " Quinces," says Columella, " not only yield pleasure, but health." The Quince seldom grows higher than fifteen feet, and is usually rather a shrub than 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 Novem. ber with its ripe golden fruit. Uses. — The Quince is, in all its varieties, unfit for eating raw. It is, however, much esteemed when cooked. For pre- serving, it is everywhere valued, and an excellent marmalaae is also made from it. Stewed, it is very frequently used, to 43* 510 THE QUINCE. communicate additional flavour and piquancy to apple-tarts, pies, or othej* pastry, la England, wine is frequently made from the fruit, by adding sugar and water, as i; other fruit wines; and it is a popular notion there, that it has a most beneficial eflect upon asthmatic patients. Dried Quinces are excellent. In this country, large plantations are sometimes made of the Quince; and as it is, in good soil, a plentiful bearer, it is considered one of the most valuable mariiet fruits. The Apple quince is the most productive and saleable : but as the Pear quince ripens, and can be sent to market much later, it fre- quently is the most profitable. Propagation. — The Quince is easily propagated from seed, layers, or cuttings. From seeds the quince is somewhat liable to vary in its seedlings, sometimes proving the apple- shaped and sometimes the pear-shaped variety. Cuttings, planted in a shaded situation, early in the spring, root very easily, and this is perhaps the simplest and best way of continuing a good variety. The better sorts are also frequently budded on com- mon seedling quince stocks, or on the common thorn. Quince stocks are extensively used in engrafting or budding the Pear, when it is wished to render that tree dwarf in its habit. 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 benefited by manuring than the quince. In a rich, mellow, deep soil, even if quite dry, it grows with thrice its usual vigour, and bears abundant crops of large and fair fruit. It should, therefore, be planted in deep and good soil, kept in constant cultivation, and it should have a top-dressing of manure, every season, when fair and abundant crops are desired. As to pruning, or other care, it requires very little indeed — an occasional thinning out of crowding or decayed branches, be- ing quite sufficient. Thinning the fruit, when there is an over- crop, improves the size of the remainder. Ten feet apart is a suitable distance at which to plant this tree. The Quince, like the apple, is occasionally subject to the attacks of the borer, and a few other insects, which a little care will prevent or destroy. For their habitfi we refer the reader to the apple. Varieties. — Several varieties of the common Quince are enumerated in many catalogues, but there are in reality only three distinct forms of this fruit worth enumerating, viz: rrs VARIETIES. ftll 1. Apple-shaped Quince. Thomp. Orange Quince, Cydonia v, Maliformis, Hort. Brit. Coignassier Maliforme, o/Me French. This is the most popular variety in this country. It bears large roundish fruit, shaped much like the apple, which stews quite tender,, and is of very excellent flavour. It also bears most abundant crops. Leaves oval. There are several inferiour varieties of the apple quince. The true one bears fruit of the size of the largest apple, lair ti.nd smooth, and a fine golden colour. 2. Pear-shaped Quince. Thomp. Oblong Quince. Coignassier pyriforme, of the French. Cydoaier sub. v, pyriibrm, Hort. Brit, The pear-shaped quince is dryer and of firmer texture than the foregoing. It is rather tough when stewed or cooked, the flesh is less lively in colour, and it is therefore much less esteem- ed than the apple-shaped variety. The fruit is of medium size, oblong, tapering to the stalk, and shaped much like a pear The skin is yellow. The leaves are oblong-ovate. It ripens about a fortnight later, and may be preserved in a raw state considerably longer. 3. Portugal Quince. Thomp. Cydonia Lusitanica. Hort. Brit. Coignassier de Portugal, of the French. The Portugal quince is rather superior to all others in quality, as it is less harsh, stews much better, and is altogether of milder flavour, though not fit for eating raw. For marmalade and baking it is much esteemed, as its flesh turns a fine purple or jeep crimson when cooked. The leaf of the Portugal Quince is larger and broader than that of the common quince, and the growth of the tree is stronger. It is therefore preferred by many gardeners for stocks on which to work the pear. The fruit is of the largest size, oblong. The skin is in colour not so deep an orange as that of the other sorts. The Portugal Quince is unfortunately a shy bearer, whicii is the reason why it has never been so generally cultivated as the Apple Quince. 913 THE RASPBERRY, Ornamental Varieties. — There are two or three ornamental varieties of the quince, which are natives of China and Japan, and are now among the most common and attractive of oui garden shrubs. They are the following : — 4. Japan Quince. Cydonia Japon: ca. Bee. Pyrus Japonica. Thunberg. The Japan Quince is a low thorny shrub, with small dark green leaves. It is the most brilliant object in the shrubbery, during the month of April, the branches being clothed with numerous clusters of blossoms, shaped like those of the quince, but rather larger, and of the brightest scarlet. The fruit which occasionally succeeds these flow« rs, is dark green, very hard, and having a peculiar and not unpleasant smell. It is entirely useless. The White, or Blush Japan (Quince {C. jap.Jl. aJbo), resem- bles the foregoing, except that the flowers are white and pale pink, resembling those of the c( mmon apple-tree. 5. Chinise Quince. Cydonia Sinensis. Dec. We have had this pretty shrub in our garden for several years, where it flowers abundantly, but has, as yet, produced no fruit. The leaves are oval, somewhat like those of the common quince, but with a shining surface. The flowers are rosy red, rather small, with a delicate violet odour, and have a very pretty effect in the month of May, though much less showy than those of the Japan Quince. The fruit is described as large, egg- shaped, with a green skin and a hard dry flesh, not of any value for eating. The leaves assume a beautiful shade of red in autumn. CHAPTER XXV. the raspberry and blackberry 1. The Raspberry JRubus IdcBiis, 4 : JRosacees, of botanists. Vramhoisiery of the French ; Himheeresirauch^ German ; Framhoos^ Dutch ; Rova ideo, Italian ; and Frambueso, Spanish. The Raspberry is a low deciduous shrub, which in several forms is common in the woods of both Europe and America SOIL AND CULTURE. f>W The large fruited varieties most esteemed in our gardens havfl all originated from the long cultivated Ruhus idceus; or Mount Ida bramble, which appears first to have been introduced into the gardens of the South of Europe from Mount Ida. It is tiow quite naturalized in some parts of this country. Besides tliis; we have in the woods the common blaclc raspberry, or thimble- berry {Ruhus occidentalis, L.), and the red raspberry {Rubus sirigosus, 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. Uses. — The raspberry is held in general estimation, not only as one of the most refreshing and agreeable sub-acid fruits far 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 foi making raspberry brandy, raspberry vinegar, (fee. Raspberi^y wine, made in the same way as that of currant, is considered the most fragrant and delicious of all home-made wines. Succeeding the strawberry at the beginning of summer, when there is comparatively little else, this is one of the most invalu ■ able fruits, and, with the strawberry, generally commands th»^ attention of those who have scarcely room for fruit trees. It i?, next to the strawberry, one of the most wholesome berries, an<\ not being liable to undergo the acetous fermentation in tho stomach, it is considered beneficial in cases of gout or rheu- matism. Propagation. — The raspberry is universally propagated b}* suckers, or offsets, springing up from the main roots. Seeds aro only planted when new varieties are desired. The seedlings come into bearing at two or three years of age. Soil and Culture. — The best soil is a rich deep loam, rather moist than dry, but the raspberry will thrive well in any soil that is rich and deep, provided it is fully exposed to the sun end 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 foui 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 feet apart in the rows. The plantation being made, its treatment consists chiefly in a single pruning, every year, given early in the spring. To perform this, examine the stools in April, and leaving the strong- est shoots or suckers, say about six or eight to each stool, cut away all the old wood, and all the other suckers (except such as are wanted for new plantations). The remaining shoots elKfuM have about a foot of their ends cut off, as this p?.rt of the 514 THE RASPBEBRY wood is feeble and worthless. Witla 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 caneJi are tied to long lines of rods or rails, like an espalier, by which means they are more fully exposed to the sun and light, and the ground between the rows is kept cropped with small vege- tables. A fine late crop of raspberries is readily obtained by cutting down the canes over the whole stool, in the spring, to within a few inches of the ground. They will then shoot up new wood, which comes into bearing in August or September. We have found a light application of salt given with the top- dressinj- of manure in the spring, to have a most beneficial effect 01 the vigour of the plants, and the size of the fruit. A plantation of raspberries will be in perfection at the third year, and after it has borne about five or six years, it must be broken up, and a new one formed, on another plot of ground. In New England, and the northern part of this State, the Antwerp raspberries are often liable to be killed to the ground by severe winters. In such situations, it is customary to prune them in fall, after which the canes are bent down, and covered lightly with earth or branches of evergreens till spring. Here, and to the south of this place, this is not necessary. Varieties. — The finest raspberries in general cultivation for the dessert, are the Red and the White Antwerp. TheFranconia is a fine, large, and productive variety, greatly esteemed at the North and East, as being hardier and later in ripening than the Antwerp. The Fastolff is a new and uncommonly fine fruit, which deserves a place in every garden. The com- mon American Red is most esteemed for flavouring liqueurs ir making brandy, and the American Black is preferred by most oersons for cooking. The Ever-bearing and the Ohio Ever- bearing, are valuable for prolonging the season of this fruit till late frosts. 1. Antwerp, Red.§ P. Mag. Thomp. New Red Antwerp True Red Antwerp Howland's Red Antwerp. Burley. Knevet's Antwerp. Framboisier a Gros Fruit The Red Antwerp is the standard variety for size, flavour, and productiveness, wherever it is known. It is a Dutch sort, originally from Antwerp city. It bears early and abun- dantly with us, and is one of the most profitable native fruits. Fruit very large, conical, dull red ; flavour rich and sweet. VARIETIES. 91£ Canes mo'.lerately strong, yellowish green, becoming pale brown early in autumn, covered below with dark brown bristles; but the upper portions, especially, of the bearing wood, nearly smooth. Leaves large, plaited. The fruit commences iMpen- ing about the lUth of July, rather before the other varieties. The Common Red Antwerp, as known in this country, is a very inferior variety of the foregoing, with fruit half the size, less conical, and canes stronger, and more inclined to branch. It is not worth cultivating when compared with the foregoing, though it is almost universally known as the Red Antwerp, in this country — whence we are often obliged to call the foregoing the true, or New Red Antwerp, to prevent its being confounded with the common and inferior sort. 2. Antwerp, Yellow. § Thcmp. Lind. White Antwerp. Double Bearing Yellow. The Yellow Antwerp is the largest and finest light coloured raspberry, and indispensable to every good garden. Fruit large, nearly conical, pale yellow, sweet and excellent. Canes strong and vigorous, light yellow, with many bristles or spines. On successive suckers, which shoot up, this raspberry will frequently continue somewhat in bearing for months. 3. American Red. Common Red. English Red {of some), Rubus Strigosus {Michx).* The Common Red Raspberry is a native of this, and all the middle states. It ripens nearly a week earlier than the Ant- werps, bears well, and though inferior in flavour and size to these sorts, is esteemed by many persons, particularly for flavouring liqueurs. Fruit of medium size, roundish, light red, pleasant sub-acid in flavour. Shoots very vigorous, long, upright, and branch- ing, grows from si.x to ten feet high. Light shining brown, with purplish spines. Leaves narrow, light green. 4. Ameuican Black. Common Black-cap. Black Raspbprry. Thimble-berry. Rubus Occidentalis • This strongly resembled tbo Common Red Raspferry of Emppe, J& limts»i ttut at^Jtordiag to Torrey and Grtiy is quite flisti«^ B16 THE IIASPBEERT4 This raspberry, common in almost every field, with long rambling purple shoots, and flattened small black berries, ia everywhere known. It is freqjentrly cultivated in gardens,' where, if kept well pruned, its fiuit is much larger and finer. Its rich acid flavour renders it, perhajis, the finest sort for kitchen use — tarts, puddings, &c. It npens later than other raspberries. The American White resembles the foregoing in all respects, except in the colour of its fruit, which is pale yellow or white. 5. Barnet. p. Mag. Thomp. Cornwall's Prolific. Cornwall's Seedling. Lord Exmouth's. Large Red. The Barnet is a very large and fine English variety, conside- rably resembling the Red Antwerp ; it ripens early, and is very productive, though not so good a market fruit, as it does nol bear carriage well. Fruit very large, roundish-conical, bright transparent pur- plish red, flavour very rich and agreeable. Canes long, yellow ish green, branching much more, especially towards the ground, than the Red Antwerp, and covered with numerous slendei bristles, which are stronger towards the top of the cane. Thej become dull brown early in autumn. Bearing shoots nearly smooth. 6. Brentford Cane. Thomp A pretty good fruit, though much inferior to the best. Fruit of medium size, oval-conical, dark dull reJ Canes strong, branching, with purplish prickles. 7. Cretan Red. Pom. Man. A rather late variety, of good quality, introduced some years ago from the Mediterranean. Its lateness renders it valuable, but it is inferior to the Franconia, which has taken its place in most of our gardens. It is a hardy sort. Fruit of medium size, globular, inclining to conical, deep purplish-red, sub-acid and good. Canes upright, brandies dark grey, with few bristles. Leaves rather narrow ; dark green, but very light coloured on the lower side. It ripens about two weeks after the While Antwerp, and continues several weeks in perfection. VARIETIES 517 e. Double Bearing. Thomp. Perpetual Bearing. Siberian. Late Cane. A very good variety of the Antwerp Raspberry, chiefly es- eenied for its habit of bearing late in the season. A finer crop, rt'hich will continue ripening till late frosts, is obtained by cut- ang down the shoots to within a few inches of the ground, every spring. It is a hardy variety. There is a Twice Bearing Raspberry known in some gardens in this country, which is an inferior small fruit, and bears sparingly. 9. Franconia.§ The hardiest large Raspberry, very productive, and very excellent. It was imported from Vilmorin, of Paris, under this name (which does not appear in any foreign catalogues) by S. G. Perkins, Esq., of Boston, some years ago. It flourishes ad- mirably in New England, and north of us, where the climate is too cold for the Antwerps, and is by far the finest variety for a northern latitude. Its crops are abundant, the fruit is firm, and bears carriage to market well, and it ripens about a week or ten days later than the Red Antwerp. It is perhaps the finest sort for preserving. Fruit very large, obtuse conical, dark purplish red, of a rich acid "flavour, more tart and brisk than that of the Red Antwerp. Canes strong, spreading, branching, yellowish brown, with scattered, rather stout, bristles. Leaves rather narrow, and long, deep green. 10. Fastolff.§ The FastolfF Raspberry is a new English variety of the highest reputation. It derives its name from having originated near the ruins of an old castle, so called, in Great Yarmouth. It fruited with us last season, and fully sustained its character as the finest Red Raspberry known. The fruit is of the richest flavour, and is borne for a long time in succession. It ripens about the same time as the Red Antwerp. Fruit very large, obtuse, or roundish conical, bright purplish red, very rich and high flavoured. Canes strong, rather erect, branching, light yellowish brown, with pretty strong bristles. 44 518 the elackberut. 11. Knevei's Giant. A capital English Raspberry, a variety of Red Antwerp, ripening among ilie very earliest. Its canes are very strong, and quite hardy. The fruit is very large, conical, deep red, and of excellent flavour 12. Nottingham Scarlet. An excellent variety, introduced from England by Col. Wilder, of Boston. He considers it the richest in flavour of any of the older varieties. The fruit is red, obtuse-conical, of medium size. 13. Ohio, Everbearing. Ohio Raspberry. ITen. This is a native of Ohio, and was first made known to Eastern cultivators by Mr. Longworth, of Cincinnati, though, we believe, it had been cultivated for some time previous, at a Quaker settlement, in Ohio. It is precisely like the American Black Raspberry, or Black-cap, in all respects, except that it has the valuable property of bearing abundant crops of fine fruit, till late in the season. We have seen a quart gathered from a sino-le plant, on the 1st day of November. It deserves a place in every large garden. 14. Victoria. A new English seedling of high reputation, not yet fairly tested here. It is said to resemble and fully equal the Red Antwerp, in size and flavour, and to be everbearing in its habits — producing an abundant crop from July to December, on nu- merous side branches which it throws out, from eighteen inches to two feet long. Its value will soon be fully proved in this country. II. The Blackberry. There are several species of the Bramble indigenous to this ccuntry, which produce eatable fruit, but the two best for the table, or for cooking, are the Low Blackberry, a trailing shrub, and the High Blackberry, a bush about four or five feet high. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavour. It ripens about the last of July, or f»arly in August, after the fo^ Tier ia past, and i« VAEIETIES. 513 much used by all classes in this country. The sorts are seldom cultivated in gardens, as the fruit is produced in such jjreat abundance in a wild 5;tare ; but there is no doubt that varieties of much larger size, and greatly superiour flavour, might' he produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive generations. 1. Low Blackberry. Trailing Blackberry. Dewberry. Rubus Canadensis. Lin. A low, trailing, prickly shrub, producing large white blos- soms in May, and very large roundish-oblong black fruit in midsummer. Leaflets from three to five in number. The fruit, when in good soil, and fully exposed to the sun, is high flavour- ed, sweet, and excellent. 2. High BLACKBERRy. Bush Blackberry. Rubus Villosus. Tor. and Gray. This is an erect growing blackberry, the stems tall, and more or less branching. In its foliage it resembles the foregoing, but its flowers, which are white, are smaller. The fruit is also smaller, rounder, not so dark coloured (being reddish-black), and though good, is seldom so juicy or high flavoured. There is a variety, cultivated abroad, with white fruit. Ornamental Varieties. The Double-White-Blossomed, an^i Double Pink-blossomed Brambles, are beautiful climbing shrubs, of remarkably luxuriant growth, which may be trained for a great leegth in a season, and are admirably adapted foi covering walls and unsightly buildings. The flowers are like small double roses, and are produced in numerous clusters in June, having a very pretty effect. North of New York these climbers are rather tender in severe winters. The Rose Flowering Bramble {Rubus odoratus) is a very pretty native shrub, with large broad leaves, and pleasing rose- coloured flowers, and groups well with other shrubs in oma« mental plantations. 55W THE STRAWBEBRY. CHAPTER XXVI. THE STRAWBERRY. Fragaria (of species) L. iJosaceo?, of botanists. Fra&ierf of the French; Eidbeerpflanze, German, jladbezie, Dutch 5 Pianta di Fragola, Italian ; and Fresa, Spanish. The Strawberry is the most delicious and the most wholesome of all berries, and the most uni\*ersally cultivated in all gardens of northern climates. It is a native of the temperate latitudes of both hemispheres, — of Europe, Asia, North and South Ame- rica; though the species found in different parts of the world are of distinct habit, and have each given rise, through cuili- vation, to different classes of fruit — scarlet strawberries, pine strawberries, wood strawberries, hautbois, &;c. The name of this fruit is popularly understood to have arisen from the common and ancient practice of laying straw between the plants to keep the fruit clean. In the olden times the vari. ety of strawberry was very limited, and the garden was chiefly supplied with material for new plantations from the woods. Old Tusser, in his " Five Hundred Points of Good Husbandry,'' points out where the best plants of his time were to be had, and turns them over, with an abrupt, farmer-like contempt of little matters, to feminine hands : — " Wife, into the garden, and set me a plot With strawberry roots, of the best to be got ; Such growing abroad, among thorns in the wood, Well 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," which we consider a perfect pastoral idyl (as the German school would say), in itself, nothing remains to be wished for. We have heard of individuals who really did not, by nature, relish strawberries, but we confess that we have always had the same doubts of their existence as we have of that of the onicorn. CITLTUEB, 52. Ripe, blushing, strawberries, eaten from the plant, or served with sugar and cream, are certainly Arcadian daintier'' with a true paradisiacal flavour, ano tbrtunately, ihey 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-^ eating its flavour to ices, and forming several delicate preserves. In Paris a cooling drink, bavaroise a la grccque, is made of the juice of strawberries and lemons, with the addition of sugar and 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 Linnaeus curing himself of the gout by partaking freely of strawberries — a proof of its great wholesomeness — is a letter of credit which this tempting fruit has long enjoyed, for the consolation of those who are looking for a bitter concealed under every sweet. Propagation and Soil. The strawberry propagates itsell very rapidly by runners* which are always taken to form new plantations or beds. These are taken off the parent plants early in August, and either planted at once where they are to grow, or put out in nursery beds, or rows, to get well established for the next spring planting. When the parent plants have be- come degenerated, or partially, or wholly barren, we should avoid taking the runners from such, and choose only those which grow from the most fruitful ones. In order to be sure of the latter point it is only necessary to mark the best bearing plants by small sticks pushed into the bed by the side of each when the fruit is in perfection. Some varieties, as the Prolific Hautbois, the English wood, and the Large Early Scarlet, are not liable to this deterioration, and therefore it is not necessary to select the runners carefully ; but others, as the Pine strawberries, and some of the Scarlets, are very liable to it, and if the runners are taken and planted promiscuously, the beds, so made, will be nearly barren. The best soil for the strawberry is a deep, rich, loam. Deep it must be, if large berries and plentiful crops are desired ; and the wisest course, therefore, where the soil is naturally thin, lies in trenching and manuring the plot of ground thoroughly, be- fore putting out the plants. But even if this is not necessary it should be dug deeply, and well enriched with strong manure oeforehand. The best exposure for strawberries is an open one, fully ex. posed to the sun and light. * Excepting the Bush Alpines, which have no runners, and are propa* gated by division of the roots. 44* 622 THE STRAWBERRY. CrjLTCRE 'N ROWS. The finest strawberries are always ob t?ined when the plants are kept in rows, at such a distance apart as to give sufficient space for the roots, and abundance of light and air for the leaves. In planting a plot of strawberries in rows, the rows should te ■ two feet apart, and the plants, of the large growing kinds, tv.o feet from each other in the rows; of the smaller growing kinds, ^romone foot to eighteen inches is sufficient. The runners must *3e kept down by cutting them off at least three times a year, and the ground must be maintained in good order by constant dress- ing. During the first year a row of any small vegetables may be sown in the spaces between the rows. Every autumn, if the plants are not luxuriant, a light coat of manure should be dug in between the rows ; but if they are very thrifty it must be omitted, as it would cause them to run too much to leaf. Alight top-dressingof leaves, or any good compost, applied late In the fall, though not necessary, greatly promotes the vigor of the plants, and secures the more tender kinds against the effects of an unusually cold winter. Before the fruit ripens, the ground between the rows should be covered with straw, or light new-mown grass, to keep it clean. A plantation of this kind in rows, will be found to bear the largest and finest fruit, which, being so fully exposed to the sun, will always be sweeter and higher flavoured than that grown in crowded beds. A plantation in rows is generally in full perfection the third year, and must always be renewed after the fourth year. Culture in alternate strips. 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 sU'ip or bed of runners will now give a heavy crop of strawber- ries, and the open strip of three feet will serve as an alley from which to gather the fruit. After the crop is over, dig and pre- pare this alley or strip for the occupancy of the new runners for the next season's crop. The runners from the old strip will now speedily cover the new space allotted to them, and will per- haps require a partial thinning out to have them evenly dis- tributed. As soon as this is the case, say about the middle of FEBTILE AND BAEREN PLANTS. 523 August, dig under the whole of the old plants with a light c6d.- of manure. The surfkce may be then sown with turnips or spin, age, which will come otf 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 grovvmg ihem more closely in beds, that we shall not give any directions respecting tlie latter. It may be remarked that the Alpine and European Wood strawberries will do well, and bear longer in a rather shaded situation. The Bush-Alpine, an excellent sort, having no runners, makes one of the neatest borders for quarters or beds in the kitchen garden, and produces considerable fruit till the season of late frosts. If the May crop of blossoms is taken OiF, 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 4 wall or tight fence. A still simpler mode, by which their ma- turity may be hastened ten days, is that of throwing up a ridge of soil three feet high, running east and west, and planting it in rows on the south side. (The north side may also be planted with later sorts, which will be somewhat retarded in ripening.) The best early sorts for this purpose are Duke of Kent, and Large Early Scarlet. Staminate and Pistillate Plants. — A great number of experi. ments have been made, and a great deal has been written lately, m this country, regarding the most certain mode of producing large crops of this fruit. On one hand it is certain that, with the ordinary modes of cultivation, many fine kinds of strawberries have disappointed their cultivators by becoming barren ; on the other, it is equally certain, that, by the mode of cultivation prac- tised at Cincinnati, large crops may be obtained every year. The Cincinnati culu*vators divide all Strawberries into two classes, characterized by their blossoms. The first of these they call staminate (or male), from the stamens being chiefly deve- loped ; the second are called pistillate (or female), from the pistils being chiefly developed. The first class, to which belong various sorts, as Keen's Seed- ling, British Queen, etc., usually in this climate bear uncertain crops, from the fact that only a part of the blossoms develop the pistils sufficiently to swell into perfect fruit. The second class, to which belong various other sorts, such as Hovey's Seedling, Black Prince, etc., producing only pistil-bear- ing flowers, do not set fruit at all when grown quite apart by themselves ; but when grown near a proper number of staminate plants, so as to be duly fertilized by them, they boar much larger 024 THE STRAWBEEBT. crops, of much more perfect berries, than can be produced in this climate in any other way. This is no longer a mailer of theory, for the market of Cincin- nati, in which are sold six thousand bushels of strawberries annu- ally, is supplied more abundantly and regularly than perhaps any other in the world, by this very mode of culture. In planting strawberry beds, it is important, therefore, to the cultivator, to know which are the staminate, and which the pistil- late, varieties — as they are found to be permanent in these charac- ters. We have, accordingly, designated these traits in the de- scriptions of the varieties which follow. Upon the relative proportion of staminate to pistillate plants, cultivators are not absolutely agreed. Where, however, such hardy sorts as the Large Early Scarlet, or the Duke of Kent, are chosen for staminaies, it is sufficient to plant one-fourth 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 strip mode, let every twelve feet of each strip be planted with Hovey's Seedling, (pistillate,) and the succeeding four feet with Large Early Scarlet. A very little trouble, bestowed when the runners are extending across the open spaces, will preserve the proportion good from year to year. The appearance of a plat, planted in this v/ay, will be as follows : S representing staminate, and P pistillate, varieties. In planting in beds, the same course may be adopted, s s s or, what is perhaps better, every third or fourth bed BBS m.ay be entirely staminate, and the rest pistillate sorts ^ P P (the beds in this case being supposed to be s'^de by P p p side). P P P Nothing is easier than to distinguish the two classes S p p of strawberries when in blossom. In one, the stami- p p p nate, the long yellow anthers (a), bearing the fine dust P P P or pollen, are abundant ; in the other, the pistillate, p p p only the cluster of pistils (b), looking like a very minute s s s green strawberry, is visible — (that is to the common I s I observer, for the wanting organs are merely rudimen- s a s tciry, and not developed). Fig. 211. Strawberry Blossoms. 1 ^.-^2 3 Perfect blossom. Staminate blossom. Pistillate blossom SCARLET STRAWBERRy. 525 Besides these, there is really a third class, quite distinct, the blossoms of which are regularly hermaphrodite, or perfect^ in themselves, and which always bear excellent crops — though not perhaps so large as some of the most prolific of the pistillate.^ dc when fertilized. To this belong the common English Wood Straw- berries and the Alpines. Hence, these old inhabitants of the gardens have, from their uniform productiveness, long been favourites with many who have not understood the character and habits of the larger staminate and pistillate varieties. Fig. 211 {d) shows the blossom of this class of strawberries. 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 origin- ated the Scarlet Strawberries; from the Pine or Surinam Strawberry has been raised the class called Pines. From the common Wood Strawberry of Europe, another class, comprising the Woods and Alpines. Beside, there are the Hautbois, from a sort, 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 oi stalk, in picking. 626 THE STRAWBEKHY. Class I. Scarlet Strawberries. [Flowers sir.all. Leaves rather lon^, of thin texture, and rather light colour, with sharp serratures ; the fruit of a bright colour, and a 9u!)-acid flavour : the seed sunk in ridged intervals. Fruit medium or largf^ acid or sub-acid.] 1. Bishop's Orang£.§ Bishop's New. Orange Hudson Bay r A handsome and very highly flavoured variety, which has proved of the finest quality, in the Middle States, when planted in rich, deep, sandy soils. The fruit is a beautiful light scarlet, somewhat approaching orange — of large size, very regularly shaped, conical, borne in la'-ge clusters lying on the surface. Flesh firm. Flavour very high. Leaves hairy. Ripens rather late, and bears well. Pistillate. 2. Black Roseberry. Thomp. A good, nearly round Strawberry, of rather large size, and a fine, dark, purplish-red 'colour. Flesh firm, with an excel- lent, rather peculiar flavour. Only a moderate bearer. 3. Dundee. § A capital Scotch variety, extensively cultivated here, and esteemed for' its great productiveness and hardiness. Leaves very long, foot-stalks and fruit also, supported on long stalks , in large clusters. Fruit pretty large, roundish oval, regularly formed, and of a fine light scarlet. Flesh firm, and of a rich acid flavour. It ripens pretty late — at the same season as the Hudson Bay. Pistillate. 4. Duke of Kent's Scarlet. Thomp. Austrian Scarlet, Lind. Globe Scarlet. Nova Scotia Scarlet. Early Prolific Scarlet, &c. We have long cultivated this, which is the earliest of all Strawberries. The fruit is rather small, and the sort is alto- gether inferior to the large Early Scarlet which ripens a week, later. Still, it is valuable where the earliest fruit is desired. Fruit small, varying from roundish, to long conical ; bright scarlet : flavour sharp and good. Ripens here in the middle or last of May. Flowers staminate. SCARLET STRAY/BEHRIES. 55J7 6. Grove End Scarlet. Thomp. Atlcinson Scarlet. A very handsome English Strawberry, but not esteemed here so much as the Large Early Scarlet. Leaves very widely serrated. Fruit of medium size, very bright vermillion scarlet, globular and flattened. Seeds slightly imbedded. Flesh of a pleasant, mild flavour. Ripens pretty early. Staminate. 6. Hudson's Bay. Thomp. Hudson. I American Scarlet, {of some.) Late Scarlet. | York River Scarlet. etc. The Hudson Strawberry is perhaps more celebrated than any other for the markets of Philadelphia and New-York. Its great firmness enables it to bear carriage well, and its deep acid flavour, and the late season at which it ripens, have made it the most popular sort for preserving. Fruit pretty large, ovate (with a neck), of a rich dark shining red. Seeds deeply imbedded. Flesh very firm, of a high, but brisk acid flavour. It should therefore be allowed to hano; late Ripens late, after most of the scarlets are gone. Hudson's Bay. 7. Large Early Scarlet. Pom. Man. The finest of all very early Strawberries, a regular, very abundant, and excellent bearer and indispensable in every gar- den. The flowers generally perfect It is an American va- riety, the leaves rather broad, and the flowers larger than the most of its class. It is so superiour to the Old Scarlet as to entirely supersede it wherever known. Fruit pretty large, roundish ovate, regularly formed, hand- some light scarlet, seeds deeply imbedded. Flesh tender, of a rich, excellent flavour. Ripens before all the other sorts, but Duke of Kent's Scarlet. Staminate. 8. Methven's Scarlet. Thomp. Methven Castle. Southampton Scarlet. Warren's Seedling. # An immense fruit, but hollow and of rather coarse flavour. The leaves are very broad. Fruit of the largest size, roundish or cockscomb shaped, rather dull scarlet. Flesh soft, and of in- different flavour. Seeds not deeply imbedded. Ripens at ine. iinm season. ^28 PINE STRAWBERRIES. [About Philadelphia, this sort was, a year or t^vo ago, pretty generally cultivated as the Keen's Seedling, a very differeut fruit.] 9. Melon. A very good Scotch variety of dwarfish habit, and quite pro- ductive. Fruit of medium size, roundish, of very darkish co- lour ; flavour rich and good. 10. Old Scarlet. Thomp, Original Scarlet I Scarlet. Virginia Scarlet. | Early Scarlet. This is the common wild strawberry of this country, and is the type of the class. It is here quite supplanted by the Large Early Scarlet. Fruit roundish-conical, bright scarlet, and deeply imbedded ; flesh of good flavour. It ripens pretty early, three or four days after the Large Early Scarlet. Staminate. 11. ROSEBERRY. Aberdeen. Roseberry. . Scotch Scarlet. A very good Strawberry not so much liked here as the Dun- dee, another Scotch variety. The fruit-stalks are short. It ripens gradually in succession, with a very short neck, dark red. Flesh firm, of tolerably good flavour. Ripens at a me- dium season. Flowers pistillate. Class II. Pine Strawberries* [Flowers large, leaves rather broad, dark green with obtuse serratures ; ■eeds prominent, on a smooth surface, fruit large, rich and sweet.] 12. Black Prince. Thorp. Elack Imperial. The Black Prince which we imported a few years since from England, proves a variety of rare merit for this climate. The plants are very hardy, the fruit very handsome and large, "al- ways very dark polished red — almost black, roundish, or ovate • We include in this class the small class of Black Strawberries of the English authors, which we do not think need really be considered di* tinct from the Pines, to which they have so much affinity. PINE STRAWBEHET. 629 depressed ; seeds slightly imbedded ; flesh firm, very rich and high flavoured. It always bears heavily almost without care with us. It is highly worthy of a ijeneral trial in different sec- tions of the country. Flowers pistillate. 13. Brewer's Emperor. A recent English variety. It may be compared in size and flavour to Keen's Seedling, with the great superiority for our climate, of being quite hardy and an abundant bearer. Fruit large, ovate, dark red, excellent. Medium season. Staminate. 14. DowNTON. Thomp. Knight's Seedling. A very rich flavoured late Strawberry, but so uncertain in its crops as to have been nearly abandoned by our cultivators. The leaves are small and light green, but with the coarse ser- ratures of this class. Fruit-stalks very long and upright. Fruit pretty large, with a neck, ovate, or cockscomb-shaped, dark purplish scarlet ; grains not deeply imbedded ; flesh firm, very rich and aromatic. Flowers staminate. 15. Elton. Thomp. Elton Seedling. Lind. A very delicious, and very late Strawberry, ripening some time after most varieties have passed by. The plants are ra- ther tender, and north of Philadelphia, require a slight covering of straw in winter, which the amateurs will not grudge so excellent a sort. Leaves rather smaller and paler than in most of this class. Fruit large, ovate, most frequently cockscomb-shaped ; glossy, light red at first, but when fully ripe, dark red ; flesh rathei firm, with a very rich flavour. Flowers staminate, 45 930 nJE STRAWBERIty. 16. HovEY*s Seedli^tg. § Hov. Mag. This splendid Strawberry was raised, in 1834, by Messrs. Hovey, seedsmen, of Boston, and is undoubtedly, for this climate, one of the finest of all varieties. The vines are unusually vigor- ous and hardy, producing very large crops, and the fruit is al- ways of the largest size and finely flavoured. It is well known at the present moment throughout all the states, and has every- where proved superior, for all general purposes, to any cthei large-fruited kind. The leaves are large, rather light green, and the fruit-stalk long and erect. Fruit very large, roundish oval, or slightly conical, deep shining scarlet, seeds slightly imbedded ; flesh firm, with a rich, agreeable flavour. It ripens about the medium season, or a few days after it. Flowers pistillate. PINE STEAWBER.tIES. 581 17. Keen's Seedling. Thomp. Keen's Black Pine. Murphy's Child. This Strawberry, raised in 1821 by Keen of Tsle worth, the celebrated English strawberry grower, has, ever since its intro- duction, enjoyed in England the highest reputation for produc- tiveness and excellence. In this country, though of the finest quality, it proves too tender for general cultivation, and has been supplanted by Ross' Phoenix, a perfectly hardy sort, fully equal to it, and by Hovey's Seedling. Fruit very large, roundish, usually a little depressed, often cockscomb-shaped, dark purplish scarlet, surface polished, seeds slightly imbedded, flesh firm, with a rich, high flavour. It ripens pretty early. Spurious sorts, especially the Methven Scarlet, are often sold for this, in this country. Staminate. 18. Myatt's British Queen. Thomp. The largest, finest, and most productive, of all the new Straw, berries that have lately been originated in England. The fruit is borne on tall footstalks, and the leaves are large. Its quali- ties for general culture are not generally tested yet in diffareni parts of the country ; but unfortunately it proves rather tender in our winters. Fruit of monstrous size, roundish, occasionally of cockscomb shape, rich scarlet colour, flavour rich and excellent. It ripens pretty early. Flowers staminate. 19. Myatt's Pine. Thomp. A very large and splendid fruit of the richest flavour, but difficult of cultivation and usually a shy bearer. It requires a deep rich soil, rather light and warm, and the bed to be re- newed every year. The fruit is large, round, bright scarlet, supported high, on stout footstalks. Flowers staminate. 20. Myatt's Deptford Pine.§ The Deptford Pine is a superb new English variety which we have just proved in this country. It is quite hardy, far more so than the British Queen, and will therefore be much more es- teemed here. The leaves are very downy underneath ; the fruit is of extraordinary size, wedge shaped, of a clear bright scarlet. Flesh firm and solid, with a rich and excellent flavour. Ripens at the medium season, and is likely to prove hardy and productive. Flowers staminate. 633 the strawberry. 21. Myatt's Eliza. One of the new sorts, second-rate in flavour, but hardy, though the plants make few runners. Fruit large, handsome and juicy. 22. Prince Albert. A very large and showy new English variety and a good bearer, but of second rate flavour as compared with Ross' PhcE- nix or Hovey's Seedling. Fruit of the largest size, ovate, rich Bcarlet ; flesh rather soft and not high flavoured. Staminate. 23, Old Pine, or Carolina. Thomp. Pine Apple. Carolina. Old Scarlet Pine. Old Carolina. Blood Pine. Grandiflora. The Old Pine or Carolina Strawberry is believed to have been carried from Carolina to England many years ago, and nearly all this class of strawberries have been directly or indi- rectly raised from it. It is one of the very richest flavoured sorts. Still, it is only rarely seen in our gardens, as it requires a rich soil and a considerable degree of care to get crops of fruit. Fruit large, conical, with a longish neck, sometimes cocks- comb shaped ; uniform bright scarlet, grains slightly imbedded ; ftesh solid, juicy, and very rich in flavour. Ripens at the mid- dle of the season. Flowers^ staminate. PINfi STRAWBERRIES. 24. Ross' Phoenix. 5S3 Ross' Phoenix appears to be suited only to particular soils. lu Buch, it certainly has all the good qualities of the celebrated Keen's Seedling, and is more hardy than that excellent old varie- ly. It appears to demand a deep loamy soil ; in such we hare seen this sort succeed with the commonest culture, and produce fine crops of truly splendid fruit in gardens where the finest English Pines generally failed with much greater care. Il is a native seedling, raised in 1837, by Mr. Alexander Ross, of Hudson, N. Y., from the Keen's Seedling, which it mc3t resem- bles, but the leaves are broader, very dark green, with very coarse serratures, and lie close to the ground. The clusters of fruit are very large. Fruit very large, generally cockscomb-shaped, or compressed, 45* 534 THE STRAWBERRY. of a very dark purplish red, with a polished surface. Flesh firm, of the richest pine flavour. Ripens about the medium season. Flowers stuminate. 25. Swainstone's Seedling. Thomp, A new variety, from England, which fruited well in this country last season, and gives promise of being a very hardy and valuable sort. It ripens quite early, but the fruit matures a long time in succession, and sometimes a second crop is borne in autumn. It grows very strongly, the foliage and flowers are large, and the footstalks long. Fruity large, ovate, of a beautiful light, glossy scarlet, flavour very delicious. Staminatej Class III. Alpine and Wood Strawberries. [Flowers rather small. Leaves quite small, light green, and quite thin. Fruit small, roundish in the Wood Strawberries, and conical in the Al- pines, parting more readily from the stalk than other sorts, with very tender sweet flesh.] 26. Red Wood. Thomp. English Red Wood. Common Rouge. Des Bois a Fruit Rouge. This is the wild strawberry of Europe (F. vesca), long more commonly cultivated in our gardens than any other sort, and still, perhaps, the easiest of cultivation, and one of the most desirable kinds. It always bears abundantly, and though the fruit is small, yet it is produced for a much longer time than that of the other classes of strawberries, and is very sweet and delicate in flavour. Flowers always perfect. Fruit red, small, roundish-ovate. Seeds set even with the surface of the fruit. It ripens at medium season. 27. White Wood. 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. 28. Red Alpine. Thomp. Red Monthly Strawberry. Des Alpes a Fruit Rouge. Des Alpes de Tons les Mois a 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 A. pines always continue bearing from June till November ; but a very fine autumnal crop is secured, HATJTBOIS' STRAWBERRIES. 535 by cutting off all the spring blossoms. The plant resembles the Red Wood, and the fruit is similar in flavour and colour, but iong-conical in form. Flowers always perfect. 29. White Alpine. Thomp. White Monthly, Des Alpes a Fruit Blanc. Des Alpes de tous les mois a Fruit Blanc, &c. Precisely similar to the Red Alpine, except in colour. Fruit conical, white. 30. Red Bush Alpine. § Thomp, Monthly, without Runners. Buis^ion. Commun sans Filets. Des Alpes 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 per- sons for edging beds in the kitchen garden. The fruit is coni- cal, and the whole plant, otherwise, is quite similar to common Alpines. We think it one of the most desirable sorts, and it bears abundantly through the whole season. The Bush Al- pines were first introduced into the United States by the late Andrew Parmentier, of Brooklyn. To propagate them the roots are divided. Flowers always perfect. 31. White Bush Alpine. § Thomp. White ]\Tonthly, without Runners. ■ Buisson des Alpes Blanc, £cc. This differs from the foregoing only in the colour of the fruit, which is conical and white. Class IV. Hauibois Strawlerries.* [Leaves lar^^e, and crumpled, pale green, supported on tall stalks. Fruit Btalk tall and erect. Fruit, p? le at first, dull purplish at maturity.] 32. Prolific, or Conical. § Thomp. Musk Hautbois. Double Bearing French Musk Hautbois. Caperon Royal Caperon Hermaphrodite. *Haut'bois, literally high-wood^thzt is, wood strawberries with high leaves and fruit stalks. 536 THE STRAWBERET. This is a capital variety, and the only one of this class that we consider worth cultivating here. Its strong habit, and very large, usually perfect, flowers, borne high above the leaves, distinguish it. The fruit is very large and fine, dark coloured, with a peculiarly rich, slightly musky flavour. It bears most abundant crops. Fruit large, conical, light purple in the shade dark blackish purple in the sun, seeds prominent, flesh rathei firm, sweet and excellent. It ripens tolerably early, and some- times gives a second crop. Staminate. The Common Haijtbois, Globe, Large Flat, &;c., are scarcely worthy of cultivation here. Class V. Chili Strawberries, [Originally from Chili. The leaves are very hairy, the leaflets thick and obtusely serrated ; the fruit of monstrous size, pale colour, and rather in- sipid flavour. They are too tender to withstand our cold winters well.] 33. True Chili. Thomp. Patagonian. Greenwell's new Gianc. Greenwell's French. Fruit very large, bluntly conical or ovate, dull red, seeds dark brov/n, projecting, flesh very firm, hollow-cored, of a rather indifferent, sweet flavour. Ripens late. 34. Wilbtot's Superb . 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. 35. Yellotv Chili. Thomp. Fruit very large, irregular in form, yellow with a brown cheek, seeds slightly imbedded. Flesh, very firm, rather rich. Class VI. Green Sfrawoerries. [Little valued or cultivated, being nioro curie us than good. They rosem ble, 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 valui, and it is a shy bearer.] THE MELON. 637 36. Gkeen Strawberry. Thomp. Green Pine. Fraisier Vert. Green Wood. Powdered Pine. Green Alpine. Fruit small, roundish or depressed, whitish green, and at ma. turity, tinged with reddish brown on the sunny side. Flesh solid, greenish, very juicy, with a peculiar, rich, pineapple flavour. Ripens late. Selection of the finest strawherries for a small garden. Large Early Scarlet, Hovey's seedling, Black Prince, Hudson's Bay, British Queen, Prolific Hautbois, Red, and White Alpine. . Selection of sure hearing and very hardy kinds for the North. Large Early Scarlet, Hovey's seedling. Black Prince, Prolific Hautbois, Red Wood, White Wood. Varieties requiring care, but very fine in deep rich soils. Bish- op's Orange, Elton, Myatt's Pine, Old Pine, Downton. CHAPTER XXVn. Cucumis Melo, L. CucurbitacecB, of botanists. Melon, of the French ; Melona. German ; Meleon, Dutch ; MelonCt 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 ia quite doubtful v/hich is its native country. The climate of the Middle and Southern States is remarkably favourable for it — indeed far more so than that of England, France, or any of the temperate portions of Europe. Consequent- ly melons are raised as field crops by market gardeners, and in the month of August the finest citrons or creen-fleshed melons may be seen in the markets of New York and Philadelphia in immense quantities, so abundant in most seasons as frequently to be sold at half a dollar per basket, containing nearly a bushel of the fruit. The warm dry soils of Long Island and New Jersey are peculiarly favourable to the growtii 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 prepiared by deep ploughing and ha-rowiag ,538 THE MELON. Hills are then narked 0>ut, six feet apai*t each way. These hills are ]>repared by digging a foot deep, and two feet across, wiiich are filled half full of good, well-rotted manure. Upon the latter are thrown three or four inches of soil, and both ma- nure and soil are then well mixed together. More soil, well pulverized, is now thrown over the top, so as to complete the hill, making it three inches higher than the surface. Upon this, plant eight or ten grains of seed, covering them about half an inch deep. When the plants have made two rough leaves, thin them so as to leave but two or three to each hill. Draw the earth nicely around the base of the plants with the hoe. And to pre- vent the attack of the striped cucumber hug [Galereuca vittaia), the great enemy of the melon and cucumber plants, sprinkle the soil just beneath the plants, as soon as they come up, with guano. The pungent smell of this manure renders it an effect- ual protection both against this insect and the cucurnher jlea beetle, a little black, jumping insect, that also rapidly devours its leaves in some districts ; while it also gives the young plants a fine start in the early part of the season. As soon as the runners show the first blossom buds, stop them, by pinching out the bud at the extremities. This will cause an increased production of lateral shoots, and add to the size of the fruit. Nothing more is necessary but to keep the surface free from weeds, and to stir the soil lightly with the hoe, in field culture. In gardens, thinning the fruit, and placing bits of slate, or blackened shingles under each fruit, improve its size and flavour. To retain a fine sort of melon in perfection, it should be Sjrown at some distance from any other sort, or even from any of the cucumber family, otherwise the seeds of the next gene- ration of fruit will be spoiled by the mixture of the pollen. 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 green fleshed class, is the greatest favourite with all Ameri- can gardeners. It is high flavoured, uniformly good, very productive, and in all respects adapted to the climate. Melons may be divided into three classes — the Green-Fleshed, as the citron, and nutmeg ; Yellow-Fleshed, as the cantelopes ; and Persian Melons, with very thin skins and the most melting honey-like flesh, of delicious flavour. The Green-Fleshed melons are of very rich flavour and roundish form ; the Yellow. Fleshed are large, usually oval, and of second rate flavour : GREFN-FLESHED x-IELONS- the Persian melon, the fine.^t of all, but yet scarce with us, re« quiring much care in cultivation, and a fine warm season.* ' Class I. Green- Fleshed Melons, 1. Citron. This is much the finest melon for general cul- ture. Fruit rather small, roundish, flattened at the end, regu- larly ribbed and thickly netted ; skin deep green, becoming pale greenish yellow at maturity ; rind moderately thick, flesh green, firm, rich, and high flavored. Ripens pretty early and bears a long time. 2. Nutmeg. An old variety, often seen impure, but when in perfection, very melting and excellent. Fruit as large again as the foreijoing, 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. S. Franklin's Green-Fleshed. Very excellent and pro- ductive. Fruit rather large, roundish ; skin very slightly net- ted, greenish yellow when ripe ; flesh green, exceedingly ten- der and rich. 4. Improved Green-Flesh. A new English variety, of ex- quisite flavour. Fruit pretty large, roundish, not ribbed, slight * We hone tc see the Persian melon more common in our gardens, as its exinisite flavour richly repavs the additional care it requires It almost always requires in this country the aid of a slight hot-bed to for- ward the plants in the sprint;, and needs the use of the glass frequently (iven in summer, during: cold ni:J:hts and stormy weather. The follow- ing: treatment will produce fine Persian melons in this latitude, and south of this probablv l^ss care will be necessarv. About the middle of April j^repare a slight hot-bed, not more than three feet ^^!de. and as Ion? ?.s mav be desired. Cover the manure of the hoc- bed with a mixture of two thirds fresh loamy soil taken from just below the turf on the road sides, and one third sand, mixing with the whole guano, or pis:eon dun? — the best m^anure for the melon, at the rate of half a peck of guano, or a peck of pi2;eon dung, to a bed ten feet long. Give the plants as much air as possible, consistent with vigorous growth, till the last of June — taking off the sashes altogether during a few hours in the middle of very warm bright days. All this time the soil must be kept pretty moist by frequent watering, which should be applied on the surface ot the ground, and not over the leaves of the plants. After the first of July, if the summer is a warm one, the glass may be taken off almost entirelv during the day — or only restored to it in cold stormy vi'cather, or in sudden changes of temperature.- If the season should not be as warm and fine as crdin^rv, the beds may be kept partially cov- ered to ripen the fruit. It should be borne in mind that the Persian melon requires a very dry, warm atmosphere, and avery moist soil. In Persia the beds are irri2:rited by smoll streams of water running between them, and when it is practicable this should be put in practice here, or otherwise the Eoil should be regularly watered. It is best to lay some light branches c vei Ibe surface, on which to train the vineA. 540 THE MELON. ly netted ; skin thin, pale yellow at maturily ; flesh thick, green, and of ver)'' delicious flavour. 5. Beechwood. One of the very best of this class. Fruit of medium size, oval, netted, skin greenish yellow ; flesh palo green, rich and very sugary. Ripens early. Class II. Yellow, or Orange- Fleshed Melons, 6. Early Canteloup. Early and productive — its chief merits. Fruit small, nearly round, skin thin, smooth, ribbed nearly white ; flesh orange colour, of sweet and pleasant fla- vour. The first melon ripe. 7. Netted Canteloup. The best flavoured of this class, often quite rich. Fruit rather small, round, skin pale green, closely covered with net-work ; flesh dark reddish-orange, fla- vour sugary and rich. 8. Black Rock (or Rock Canteloup). A very large melon, frequently weighing 8 or 10 pounds, and of pretty good flavour. Fruit round, but flattened at both ends, covered with knobs or carbuncles ; skin dark green, thick ; flesh salmon coloured, sweet, but not rich. Ripens rather late. Class III. Persian Melons. 9. Keising. One of the very finest and most delicate fla voured of melons. Fruit rather large, egg-shaped, skin pale lemon colour, regularly netted all over; flesh nearly white, high flavoured, and "texture like that of a ripe Beurre pear." 10. Gkeen Hoosainee. One of the best for this climate, and bears well. Fruit egg-shaped, of medium size, skin light green, netted ; flesh pale greenish white, tender and abounding vvith sugary, highly perfumed juice. Seeds large. 12. Sweet Ispahan. The most delicious of all melons. Fruit large oval ; skin nearly smooth, deep sulphur colour ; flesh greenish white, unusually thick, crisp and of the richest and most sugary flavour. Ripens rather late. 13. Large Germek. Early, good bearer, and very excel- lent. Fruit of large size, i-oundish, 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 tuspended in a dry room, may be kept till winter. The Gbee» THE WATER-MELOW 64l Valencia and the Dampsha are the three principal sorts ; they are oval, skin netted, flesh white, sugary and good. CHAPTER XXVIII. THE WATER-MELON. Cncurbita citruUus, L. Cucurbit a c€ one parent tree. Still the doctrine has found supporters abroad and at least one hearty advocate in this country. Mr. Kenrick, in his new American Orchardist, adopts this doc- trine, and in speaking of Pe'ars, says : " I shall, in the fbMov>ang pages, designate some of these in the class of old varieties, once the finest of all old pears, whose duration we had hoped, but in vain, to perpetuate. For, except in certain sections of the city, and some very fev/ and highly favoured situations in the country around, they (the old sorts; have become either so uncertain in their bearing — so barren — so unproductive — or so mibcrch-ly 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 Neu) Pears ; and while he praises the latter, he can hardly find epithets sufficiently severe to bestow on the former ' poor unfortunates. Of the Doyenne he says : " This most eminent of all Pears has now become an outcast, intolerable even to sight;" of the Brown Beurre, "once the best of all Pears — now become an outcast." The St. Germain " has long since become an abandoned variety," &c., &c. Many persons have, therefore, supposing that these delicious varieties had really and quietly given up the ghost, made no more inquiries after them, and only ordered from the nurseries the new varieties. And this, not always, as ihey have confessed to us, without some lingering feeling of regret at thus aban- doning old and tried friends for new comers — which, it must be added, not unfrequently failed to equal the good qualities of their predecessors. But, while this 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 propa- gation, varieties are constantly liable to decay or become com- paratively worthless, we believe that this is owing not to natu- ral limits set upon the duration of a variety ; that it does not depend on the longevity of the parent tree ; but upon the care DURATION OF VilKIETIES- 658 With which the sort is propagated, and the nature of the cli. mate or soil where the tree is grown. It is a well established fact, that a seedling tree, if allowed to grow on its own root, is always much longer lived, and often rnore vigorous than the same variety, when grafted upon another sl':ck ; and experience has also proved that in proper- tion to the likeness or close relation between the stock and the graft is the long life of the grafted tree. Thus a variety of pear grafted on a healthy pear seedling, lasts almost as long as upon its own roots. Upon a thorn stock it does not endure so long. Upon a mountain ash rather less. Upon a quince stock still less; until the average life of the pear tree when grafted on the quince, is reduced from fifty years — its ordinary dura- tion on the pear stock — to about a dozen years. This is well known to every practical gardener, and it arises from the want of affinity between the quince stock and the pear graft. The latter is rendered dwarf in its habits, bears very early, and per- ishes equally soon. Next to this, the apparent decay of a variety is often caused by grafting upon unhealthy stocks. For although grafts of very vigorous habit have frequently the power of renovating in some measure, or for a time, the health of the stock, yet the tree, when it arrives at a bearing state, will, sooner or later, suffer from the diseased or feeble nature of the stock. Carelessness in selecting scions for engrafting, is another fertile source of degeneracy in varieties. Every good cultiva- tor is aware that if grafts are cut from the ends of old bearing branches, exhausted by overbearing, the same feebleness of habit will, in a great degree, be shared by the young graft. And on the contrary, if the thrifty straight shoots that are thrown out by the upright extremities, or the strong limb-sprouts are selected for grafting, they ensure vigorous growth, and healthy habit in the graft. Finally, unfavourable soil and climate are powerful agents in deteriorating varieties of fruit-trees. Certain sorts that have originated in a cold climate, are often short-lived and unproduc- tive when taken to warmer ones, and the reverse. This arises from a want of constitutional fitness for a climate different from its natural one. For this reason the 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 apparent decay of some varieties of fruit, and especially of pears, over which some cultivators, of late, have uttered so 47 554 ApPE.^Drx. many lamentations, scarcely less pathetic than those of Jere. miah. Having staled the theories on this subject, and given an outline of our explanation, let us glance for a moment at the actual state of the so-called decayed varieties, and see whether they are really either extinct, or on the verge of annihilation. Mr. Knight's own observations in England led him to coh. sider the English Golden Pippin and the Nonpareil, their two most celebrated varieties of apple, as the strongest examples of varieties just gone^ to decay, or, in fact, the natural life of which had virtually expired twenty years before. A few years longer he thought it might linger on in the warmer paits of England, as he supposed varieties to fall most speedily into decay in the north, or in a cold climate. Lindley, however, his contemporary, and. second to no one in practical knowledge of the subject, writing of the Golden Pippin,* very frankly states his dissent as follows. " This apple is con- sidered by some of our modern writers on Pomology, to be in a state of decay, its fruit of inferior quality, and its existence near its termination. I cannot for a moment agree with such an opinion, because we have facts annually before our eyes completely at variance with such an assertion. In Co vent Garden, and indeed in any other large market in the southern or midland counties of England, will be found specimens oi fruit as perfect, and as fine, as have been figured or described by any writer, either in this or any other country whatever. Instead of the trees being in a state of " rapid decay " they may be found of unusually large size, perfectly healthy, and their crops abundant ; the fruit, perfect in form, beautiful in colour, and excellent in quality." And the like remarks are made of the Nonpareil. Certain French writers, about this time, gladly seized Knight's theory as an explanation of the miserable state into which several fine old sorts of pears had fallen, about Paris, owing to bad culture and propagation. They sealed the death- warrant, in like manner, of the Brown Beurre, Doyenne, Chau- montel, and many others, and consigned them to oblivion in terms which Mr. Kenrick has already abundantly quoted. Notwithstanding this, and that ten or fifteen years have sinct. elapsed, it is worthy of notice that the repudiated apples and pears still hold their place among all the best cultivators in both England and France. Nearly half the pear-trees annu. ally introduced into this country from France, are the Doyenne and Beurre. And the " extinct varieties " seem yet to bid de- fiance to theorists and bad cultivators. But half the ground is not yet covered. How does the theory * Guide to the Orchara, by George Lindley. DTTRATION Ot VARIETIES. 555 work in America ? is the most natural inquiry. In this coun. try, we have soil varying from the poorest sand to the richest alluvial, climate varying from frigid to almost torrid — a range wide enougli to include all fruit trees between the apple and the orange. We answer that the facts here, judged in the whole, are de- cidedly against the theory of the extinction of varieties. While here, as abroad, unfavourable soil, climate, or culture, have pro- duced their natural results of a feeble and diseased state o\ certain sorts of fruit, these are only the exceptions to the general vigour and health of the finest old sorts in the country at large. The oldest known variety of pear is the Autumn Bergamot — believed by Pomologists to be identically the same fruit cultivated by the Romans in the time of Julius Cesar — that is to say, the variety is nearly two thousand years old. It- grows with as much vigour, and bears as regular and abundant crops of fair fine fruit in our own garden, as any sort we culti- vate. Whole orchards of the Doyenne (or Virgalieu) are in the finest and most productive state of bearing in the interior of this State, and numberless instances in the western states — and any one may see, in September, grown in the apparently cold and clayey soil near the town of Hudson, on the North River, specimens of this " outcast," weighing three fourths of a pound, and of a golden fairness and beauty of appearance and lus- ciousness of flavour worthy of the garden of the Hesperides, — certainly we are confident never surpassed in the lustiest youth of the variety in France. The same is true of all the other sorts when propagated in a healthy manner, and grown in the suitable soil and climate. Wherever the soil is not t-xhuusUia of the proper elements the fruit is beautiful and £rooi. ThF largest and finest crops of pears regularly produced in our own gardens, are by a Brown Beurre tree, only too luxuriant and vigorous. Of the Golden Pippin apple, we can point out tiees in the valley of the Hudson, productive of the fairest and finest fru;% and the St. Germain Pears grown by a neighbour here, without the least extra care, are so excellent, that he may fair'y set them against any one of the newer varieties of Winter fruit. Cn the other hand, we candidly admit that there has been fjr ^oM.p time a failure of many sorts of pear and apple in certain arts of the country. All alorio- tn. .<;-<■) sr. where the soil u light, and has been exhausted, by lomr af'Htwjf'nr. o-f" Hme, potash, and phosphates, the inorganic el-^ii! it:^ J >•!;;/ n c; ssary to the proauction of fine pears, minv v v ^.tics that once flourished well, are now feeble, and the fruit .s ofien blisihted.* The apparent decline in these d.isrricts is owing to the lightness - Th« syraptoma of the decline or dezvy in ''be pear are chiefly tbeso 556 APPENDIX. of the soil, which m this climate, under our hot sun (as we have already remarked), lays the foundation of more than half the diseases of fruit-trees — because, after a few years, tiie 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 etiecte of soil, take a map and mark out the sandy district on the whole sea-board, vv'licre certain sorts of pears no longer bear good fruit; while V. iiliin a few miles, on strong deep loams, the fruit is fair and b autiful — the trees healthy and luxuriant. Nothing is more convincing, on this point, than to compare the vigour and productiveness of the old pears, at die present mo ment, in the new soils of Rochester and Syracuse, abounding, nol merely with vegetable matter, but with the necessary inorganic food, with the same sorts grown along the sea-board, in light soHs, where the latter elements are no longer present in suflicient abundance. In the former localities, it is as comm.on to see trees of the old varieties bearing from ten to twenty bushels of unble- mished fruit annually, as it is in the latter to see them bearing onhy 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 m.a- nure, shov/s us distinctly that it is not the age of these varieties of fruit which causes their apparent decline, but a want of that food absolutely necessary to the production of healthy fruit. But there is another interesting point in this investigation. Do the newly originated sorts really maintain in the unfavour- able districts the appearance of perfect health ? Are the new pears uniformly healthy where the old ones are always feeble ? Undoubtedly this question must be answered in the negative. Some of the latest Flemish pears already exhibit symptoms of decay or bad health in these districts. Even Mr. Kenrick, with The tree, apparently healthy in the spring, blossoms, and sets a crop of fruit. Towards midsummer its leaves are disfigured with dark or black spots, and except a few at the endj, fall from the branches. The fruit is covered with black specks, often ceases growing when at half its size, and in the worst cases the skin becomes hard, cracks, and the fruit is entirely worthless. This rusty and diseased state of the skin, is caused by the at- tack of a minute species of fungi {Uredc, Puccinia, etc.), which fasten upon, or are generated in vegetaole surfaces in a languid state of health DtJKATlON OF VARIETIES. 65 1 all his enthusiasm for the new sorts, is obliged to make the following admission respecting the Beurre Diel pear, the mosi vigorous and hardy here of all, "1 regret to add that near Bos. ton this noble frait is liable to crack badly." We predict tha n^'Lny of the Flemish pears originated by Van Mons will become feeble, and the fruit liable to crack, in the neighbour- hood of Boston, in a much less time than did the old varieties. And this leads us to remark here, that the hardness of any variety depends greatly upon the circumstances of its origin. When a new variety springs up accidentally from a healthy seed in a semi-natural manner, like the Seckel, the Dix, and other native sorts, it will usually prove the hardiest. It is, as it were, an effort of nature to produce a new individual out of the materials, in a progressive state, which garden culture has af- forded. Cross-bred seedlings — one parent being of a hardy nature, and both healthy — such as Knight's own seedlings, the Monarch and Dunmore Pears — are next in hardiness. Lastly, we rank varieties reared by Van Mons' method — that of con- tinually repeated reproductions. This, as Van Mons distinctly states, is an enfeehling process — without any compensating ele- ment of vigour. Hence it follows as a matter of course, that seedlings of the fifth or sixth generation, as are some of his varieties, must in their origin be of feeble habit. Van Mons himself was fully aware of this, and therefore resorted to " graft- ing by copulation" — in fact, root grafting — well knowing that on common stocks these new varieties would in light soils soon become feeble and decayed. It is needless for us to add that hence we consider the Belgian mode of producing new varieties greatly inferior to the English one — since it gives us varieties often impaired in health in their very origin. If any further proof of this is desired, we think it is easily found by comparing the robust vigour and longevity of many native pear trees, to be found in the United States — some of them 80 or 100 yt3ars old, and still producing large crops of fruit — with the deli- cate trees of several new varieties now in our gardens, from Europe. These varieties are delicate not only with respect to their constitutional vigour, but they are also more susceptible to injury from the severity of our winter's cold and summer's sun. There are great advantages, undoubtedly, for soils naturally unfiivourablo, and for small gardens, in grafting the pear upon quince stocks ; yet, as it diminishes the vigour of the tree, it is not im.possible that continued propagation from dwarf trees may some, what lessen the vital poMers and the longevity of a given variety. The decay of varieties of the Apricot, or Peach, much shorter lived trees by nature, we seldom or never hear of Vari- eties of both are now in cultivation, and in the most perfect vi>Tour of 20C vears' duration. This, probably, is owing to the 47* 658 APPENDIX. more natural treatment these trees receives generally. Va- rieties of the vine are said never to degenerate, and this is perhaps owing to liieir iiaving very rarely been propagated by giafting.* We are not witliout remedy for varieties that have partially decayed in a certain district. If the trees have once been pro- ductive of excellent fruit, and are still in a sound condition, though enfeebled, a thorough renewal of their powers will Rtrain restore them to health. To effect this, the soil about the roots should bo rp placed by new, enriched hy manure or peal- compost, and mix- d with the mineral substances named in the prccedino; pHo;p. The bark of the trunk and large branches should be; wdl rt^crapcd, and, as well as all the limbs, thoroughly washed with soft soap. The head should be moderately pruned. And finally the tree should ho suffered to bear no fruit for the two following s: asc'iifi. Ait! r tliis it will generally bear excellent fruit for -cvirtil years again. j In making p];;ntations of fine old varieties, in districts where the stock has become feeble, sometliing may be gained by procur- ing grafts or trees fiom rr.ore favourable localities, where the fruit IS .still as fair as ever — and care should b'e exercised in selecting only the healihifst grafts or trees. Nurserymen in unfavoura- ble districts should endeavour to propagate only from trees of healthy character, and if those in their own variety are diseased, they should spare no pains U bring into their nurse- ries and propagate only such as they feel confident are healthy and sound. On them, next to the soil, depends very considerably the vigour or debility of the stock of any given variety in the country around them. In Mr. Knight's original essay on the decay of varieties, he clearly stated a circumstance that most strongly proves what we have here endeavoured to show — viz: that the local decline * We do not deny that in any given soil there is a period at which a va- riety of tree or plant exhibits most vigour, and after liaving grown there awhile it ceases to have its former luxuriance. The same is true of wheat or pot-itoes, and accordingly, farmers are in the habit of " changing their seed." The nutrim_ent 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 rocliy soils, the natural decom- position of which afiords a continual store of lime, potash, etc., the neces- sary sup])ly of inorganic food is maintained, and the variety continues healthy and productive. t 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 m^arkets of the fairest, largest, and highest flavoured fruit we have had the pleasure of seeing or tasting. If any one will turn to page 62, he will speedily see why this variety has not fallen into decay at Pel* iiam farsi. DURATION 9F VARIETIES. 559 of a variety is mainly owing to neglect, and to grafting on bad stock. We allude to the fact repeatedly verified, that healthy young, shoots taken from the roo/5 of an old variety in apparent decline, "produce trees which are vigorous and healthy. " 'J'he decay," says he, "of the powers of life in the roots of seedlin-^ trees is exceeding slow, comparatively with that in the branches. Scions (or shoots) obtained from the roots of pear trees two hun- dred yearjs old, atford 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 tiie tree have been exhaust- ed by overbearing, etc. It is a simple and easy mode of in. creasing the vioouj- of a sort of delicate habit, to take scioni from young root suckers for grafting anew. This can of course only be done with trees that grow on their own roots — or have not been grafted. And we suggest it as worth the attention of those interested in gardening to graft feeble sorts on pieces of roots, with a view to establishing them fmally on their own roots; or to raise them from layers, a more simple mode of at- taining the object. Mr. Knight's idea that old varieties first decay in the north, while they yet remain comparatively good in warmer and more southern districts, is by no means borne out by the existing facts in America. On the contrary the decline here, as we have al- ready stated, is almost entirely along the sea-board, and to the southward. In the interior, and to the north, the same sorts are universally fair and excellent, except in cases where a dis- eased stock has been obtained from the sea-board, and has not recovered its health by removal. The whole middle and west- ern sections of the country abound, more or less, with the finest pears, of sorts that are in a state of decline on Long Island, in portions of New Jersey, or near Boston. But/./te injiuence oj the soil, so far as our own observations extend, is, after a certain time, always the same. In this light soil the pear and the upplc soon become feeble, because the sustenance afforded iiy it is, after a time, insufficient to keep the tree in a continual healthy, bearing state. The moisture afforded by it is not great enough to answer the demand made upon the leaves by our hot summer sun. Unless this is remedied by skilful culture, these fruits must, more speedily fail in health in such districtSi &Q0 APPENDIS. tvhile in more favourable ones they will remain as sound and healthy as ever. From these remarks, it will be perceived huw important it is in all exhausted soils to supply the necessary /bod to varieiies that have " ill out" from the want of ii, and how unwise we believe it to be to reject such incomparable fruits as the Newtown pippin, and the Doyenne pear, because in certa.n local districts, from causes easily explained, tiiey have become feeble and diseased. Note. — To prevent mice or rahhiis frora girdling trees. — Great injury is done to young orchards in some districts by the meadow mouse. This little animal always works under cover, and therefore docs its mischief in winter when the snow lies deeply upon the ground. A common and effectual mode of deterring it is tliat of treading down the snow firmly about the stem directly after every fail of snow. But this is a very troublesome uihir. The following mixture will be found to be an efTectual preven- tion. Take one spadeful of hot slaked limie, one do. of clea,n cows-dung, half do. of soct, cue handful of fiov/ers of sulphur, mix the whole together with the addition of sufficient water to bring it to the consistency of thick paint. At the approach of winter paint the trunks of the trees sufiiciently high to be beyond the reach of these vermin. Experience has proved that it does no injury to the tree. A dry day should be chosen for its appli- cation. English nurserymen are in the habit of protecting nurseries of small trees from the attacks of rahbits, simply by distributing through the squares of the nursery coarse matches made by dip- ping bunches of rags, cr bits of tow, in melted sulphur, and fast- ening these in split stakes a couple of feet high. The latter aro stuck into the ground, among the trees, at from 12 to 20 feel apart, and are said completely to answer the purpose. Note. — Wash for the trunks and branches of fruit trees. — The best wash for the stems and branches of fruit trees is made by dissolving two pounds of potash in two gallons of water. This is applied with a brush at any season, but, per- haps, with maost effect in the spring. One, or, at most, two ap- plications will rid the stem of trees of the bark louse, and render it smooth and glossy. It is far more efficacious than whitewash, as a preservative against the attacks of insects, while it promotes the growth of the tree, and adds to the natural lively colour of the bark. The wash of soft soap is also a very good one for many pur- poses. Though not equal for general purposes to the potash Krash, it is better for old trunks with thick and rigid bark, KBY TO FRENCH NAMES. 561 as a portion of it remains upon the surface of the bark for some time, and with the action of every rain is dissolved, and thus penetrates into all the crevices where insects may be lodged, destroying them, and softening the bark itself. Note. — Key to French standard names of Fruit. — To meel the wants of some of our farming friends, in various parts of the country, who are zealous collectors of fruit, but at the same timfe are more familiar with plough-handles than with the sound of Monsieur Crapaud's polite vernacular, we have prepared the following little key to the pronunciation of such French names as are necessarily retained among the standard varieties. So long as these sorts must retain their foreign names, it is very desirable that they should be correctly pronounced. To give to these French terms what appears to merely English readers the proper sound is often as far as possible from the true pro- nunciation. A skilful Hibernian gardener puzzled his em- ployer, a friend of ours, during the whole month of September with some pears that he persisted in calling the " Lucy Bony," until after a careful comparison of notes, the latter found he meant the Louise Bonne. We have, therefore, in the following, eschewed all letters with signs, and given, as nearly as types alone will permit us, the exact pronunciation of the French names. KEY TO FRENCHNAMES Court Pendu Plat.— Coor Pahn du Plah. Drap d'Or — Drah dor. Fenouillet Gris — Fen-nool-yai Gree. Male Carle.— Mai Carl. Pomme de Neige. — Pum de Naije. Reinette Blanche d'Espagne. — Ren-ett-Blansh d'EspdgL. Reinette TrioAphante. — Ren-ett Tre-ome-fant APRICOTS. Albergier. — Al-bare-je-ai. Brian^on.— Bre-abn-sohn. 662 APPENDIX. CHERRIES. Belle de Choisv.— Bel de Shwoi-sey. Beile Magnifiqae.— Bel Man-gne-feek. Bigarreau. — Be-gar-ro. Bigarreau Rouge. — Be-gar-ro Rooje, Bigarreau Couleur de Chair. — Be-gar-ro Coo-lur de Shair Bigarreau Gros Cceuret.-— Be-gar-ro Gro Keur-ai. Bigarreau Tardif de Hildesheim. — Be-gar-ro Tar-deef de HildesheuL Gros Bigarreau Rouge.— Gro Be-gar-ro Rooje. Griotte d'Espagne. — Gre-ote Des-pan. Chasselas Musque. — Shah-slah Meus-kay Chasselas de Fcntainebleau.— Shah-slah de Fone-tane-bla Ciotat.— Se-o-tah Lenoir.— Lun-war. NECTARINES. Brugnon Violet Musque. — Brune-yon Ve-o-lay Meus-kay. Brugnon Musque.— Brune-yon Meus-kay. D'Angleterre. — Daha-giet-are. Due du Teliier.— Deuk du Tel-yay. PEACHES. Abricotee.— Ab-re-co-tay. Belle de Vitry.—Bell de Ve-tree. Grosse Mignonue. — Groce Mene-yon. Madeleine de Courson. — Mad-lane de Coor-son. Pavie de Pompune.— Pah-vee de Pom-pone. Pourpree Hative. — Poor-pray Hat-eve. Sanguinole a, Chair adhiTente. — Sahn-gwe-nole ah Shair Ad-hay-ront Amire Joannet.— Am-e-ray Jo-ahn-nay. Ananas.— An-an-ah. Ananas d' Ete.— An-an-ah Da-tay. Angleterre. — A hn-glet-are. Beurre. — Bur-ray. Belle de Bruxelles — Bel-de Broos-ell. Belle et Bonne— Bel-a-Bun. Belle Lucrative .— Bel-lu-crah-te ve. Beurre de Capiumont.— Bur-ray de Cap-u-mohn. Beurre d'Amalis.— Bur-ray Dah-mah-lee. Beurre Gris d'Hiver Nouveau. — Bur-ray Gree Dee-vair Noo-vo. Beurre Diel. — Bur-ray De-ell. Beurre Bronzee. — Bur-ray Brone-zay. Bezi d'Heri. — Ba-zee Daree. Bezi Vaet. — Bazee Vah-ai. Beurre Crapaud. — Bur-ray Crah-po. Bezi de Montigny. — Bay-zee de Mon-teen-gnee. Bon Chretien Fondante. — Bone Cray-ti-an Fone-donte. Boucquia. — Boo-kiah. Calebasse Grosse. — Cal-bass Groce. Capucin. — Cap-u-san. Chaumontel tres Gros.— Sho-mone-tell tray Gro. APrENDIX. MS Compte "letters. italic.} The synonymous names in ALMONDS. Page Amande Commune 150 Amandier Commun 1 50 Amandier a petit fruit 1 50 Amandier a gros fruit ] 50 Amanditr a gros fruit dur... 150 Amandier a coque tendre 150 Amandier des dames 150 Amande Princesse 150 Amande SvJtane 151 Amandier Sultane 151 Amande Fist ache 151 Amandier Pistache 151 Amandier Pecker 151 Bitter Almond 152 Common Almond 150 Commcm Sweet 1 50 Dgux d cogue tendre 150 Dwarf Double-Flowering Al- mond 152 Long Hard-Shell Almond 150 Ladies' Thin Shell 150 Large Double-Flowering Al- mond 1^)2 Pistacbia Sweet Almond 151 Peach Almond 151 Packer 151 Peach Almond 151 Soft-Shell Sweet Almond 150 Sultan a coque tendre 150 Sultana Sweet Almond 151 Sultan 1)1 APPLES Alexander.. ?9 Alfhtftoa ^ ......;. . f>7 American Mammoth American JVewtown Pippin. Amber Crab American Summer Pearmain . Amtrican Red Juneating. . . . Am.erican Pippin Aporta Arbroath Pippin Aurore Autumn Pearmain Autmnn Seek-no-further.... Baltinore Balg.yne Pippin Bayf)rdbiiry Golden Pippin. Bay Apple Baldwin , Belle-Fteiir Belle-Fletir Rouge Bedfordshire Foundling Benoiii Beauty of Kent Beauty of the West Beir.s Scarlet Pearmain. .. ■ Bell-Flower Black Detroit Black Apple Blenheim Pippin • Blenheim Orange Black Apple Black American Boston or Ruxbury Russet... Borovitsky .* Bonne dc Mai Bough Borsdorfer Borsdorff. Brabant Belle Fleur Brandy Apple Bread and Ckeeie Apple. . . . ^ Pagt 110 113 147 70 73 98 79 75 129 80 96 110 112 112 71 98 102 102 107 70 81 81 96 100 106 106 81 SI 99 99 133 70 71 74 99 99 102 111 95 INDEX OF FRUITS, 565 Pagt Burlington Greening 128 Catshead 103 Catshead Beaufin 120 Cathead Greening 103 Calville Blanche d'Hiver 102 Cdlville Rouge d'Hiver 103 Calville Rouge 103 Capendu 105 Cayuga Red Streak 140 Canada Reinette 129 Canadian Reinette 129 Campfield 144 Carthouse 144 Catline 82 Chandler 104 Charles Apple 116 Chalmer's Large S3 Claygate Peannain 122 Copinanthorpe Crab 107 Cornish Gilliflower 102 Cornish July- flower 102 Cos or Caas .' 103 Court Pendu Gris 109 Court Pendu Plat 105 Court Pendu 105 Court Pendu Plat Rougeatre. 105 Court Pendu Extra 105 Court Pendu Rond Gros 105 Court Pendu Rose 105 Court P'endu Musque 105 Coriander Rose 105 Court ofWick 105 Court of Wick Pippin ....... 105 Court de Wick 105 Court Pendu Bore 129 Cobhetes Fail Pippin 130 Cooper's Russeting 144 Cole 71 Cornish Aromatic 81 Cranberry Pippin 106 Crimson Pippin 106 Cumberland Spice 101 Dainty Apple 113 Danver's Winter Sweet 108 De St. Julian 108 Detroit 101 Detroit 106 De Bretagne 129 D' Espagne 130 Devonshire Quarrenden 71 De Witt 107 Doctor 107 Domine 107 Downton Pippin 82 Downton Golden Pippin 82 Downy 113 Drap d'Or 71 Vrapd'Or -. 109 Dundee 129 46 Faff*. Duchess of Oldenburgh 83 Due d'Arsel i . . . 120 Dutch Codlin 83 Dutch Mignonne 107 Dyer 83 Early Summer Pearmain. .-. 70 Early Summer Pippin 71 Early Harvest 72 Early French Reinette 72 Early Red Margaret 73 Early Red Juneating 73 Early Strawberry Apple 73 Early Crofton 74 Early Sweet Bough 74 Easter Pippin 109 Edmonton's Arommtic Pippin. 88 Edler Winter Borsdoffer 99 Eighteen Ounce Apple 140 Elizabeth 129 Elton Pippin 82 Embroidered Pippin 109 Emperor Alexander 79 English Codlin 91 English Golden Pippin 112 English JVonpareil 120 English Pippin 129 English Russet 132 English Golden Russet 132 Epse's Sweet 108 Esopus Spitzenburgh 138 Eve Apple 73 Fall Pippin 130 Fall Harvey 84 Fall Pippin 84 Fameuse 91 Fallawater 109 Fenouillet Gris 110 Fenouillet Jaune 109 Fenouillet Rouge'. 109 Flower of Kent 83 Flint Russet 93 Flushing Spitzenburgh 139 Forest Styre • • 146 Formosa Pippin 131 Fox Whelp 146 Fry's Pippin.. 105 French Pippin 121 French Crab 109 Franklin's Golden Pippin 83 Frank Rambour 94 Garnon's Apple 105 Ganet Pippin 99 Gates Apple 142 Gilpin 144 Gloria Mundi 110 Glazcnwood Gloria Mundi. . 110 Glace de Zelande 78 Glori/ of York 131 Golden Drop 105 566 INDEX OF FRUITS. Page. Golden Ball 1 11 liolden Harvey Ill Golden Pippin 112 Golden Reinette 129 Golden Russet 131 Golden Sweet 84 Gray Apple • 124 Green Bell-flower 101 Green JVewtown Pippin US Green Wiyiter Pippin 1 IS Grise 124 Gross Reineite (VAngleterre.. 129 Gregson Apple S2 Gravenstein So Grave Slije 85 Grand Sachem 86 Grindstone 98 Grosser Casselar Reinette. . . 107 Grune Reinette 120 Hartford Sweeting 13G Harrison 145 Hagloe Crab, 145 Hawthorden SG Hampshire Yellow 8S Hay's Vf inter 143 Herefordshire Golden Pippin. 112 Herefordshire Pearmain 121 Hewe's Virginia Crab 145 Herefordshire Red Streak.... 146 Hinckman 121 Hoary Morning 113 Hoi low- cored Pippin 101 Holland Pippin 86 Hubbardston Nonsuch 113 Hunt's JVonpareil 120 Hatching's Seedling 76 [rish Peach Apple 74 Irish Russet 134 Ironstone 109 Jonathan 113 Jajiuarea • 129 Jersey Greening 128 Jersey Sweeting 87 July Pippin 72 Juneating 78 Kentish l-'ill-basket 11 J Keswick Codlin 87 Kenrick's Autumn 87 Kerry Pippin 88 King Philip 113 Kirke's Lord Nelson 114 Kirke's Lemon Pippin 115 Kirk's Golden Reinette 129 Kilham Hill b7 King of the Pippins 88 King George the Third 99 King 99 Knightwick Pippin 105 Knighfs Golden Pippin 82 Knighfs C idlin Koening's Pippelin , Large Black Large Fall Pippin Ladies' Sweeting Lady Apple Large Red Siberian Crab Large White Juneating Large Yellow Bougli Large Yellow Summer Le Grand Bohemian Bars- dorffer Lemon Pippin London Golden Pippin Longville's Kernel Lord Gwydr's JVewtown Pip- pin Loveden's Pippin Lyman's Large Summer Lyscom Lyman's Pumpkin Sweet Male Carle Maclean's Favorite Margil JUargaret, or Striped Juneat- ing Jifargarctha Apfel Maiden's Blush JVIela di Carlo J\Iela Carla Mena^ere Megginch Favorite Milton Golden Pippin Minister Michael Henry Pippin Jfonstrous Bell-flower Monstrous Pippin Mouse Apple Moose Apple Munche's Pippin Murphy -. JVew York Gloria Mundi Newtown Spitzenburgh JVew Scarlet JVonpareil JV^ever-Fail Newtown Pippin Newark King Newark Pippin JVewark Sweeting Nonpareil Northern Spy A^orfolk Pippin Norfolk Eeaufin Nonsucn JVonsuch Ohio Favorite Old Golden Pippin Old English Codlin Qldaker's JVet^ Pag$. 97 11? 10« 130 136 115 147 72 74 75 99 115 112 90 97 120 75 89 89 116 117 117 73 73 90 116 116 117 129 112 116 lis 101 110 117 117 117 lis 110 139 120 il7 US 121 121 144 120 120 123 120 91 91 101 IIQ 91 97 IWDEX OF FRUITS. 66f Old Nonpareil. 120 Orange Sweeting 84 Orttey Apple 142 Ortley Pippin 142 Original jYonpareil 122 Oslia 75 Osgood's Favorite 89 Owen's Golden Beauty 78 Ox Apple .■ 110 Oxford Peach 96 Paternoster Apfel 107 Parmin Royal 121 Parmain d' Et6 80 Pepin d'Or 112 Petersburgh Pippin 118 Pennock's Red Winter 123 Pennock 125 Pearson's Plate 126 Peck's Pleasant '. 126 Pennington's Seedling 127 Peach Pond Sweet 91 Pecker 98 Petit Apt Rouge 115 P/iilip Rick 113 Phillip's Reinette 105 Pie Apple 83 Pine Apple Russet 93 Pomnie d'Api Rouge 115 Pompey 141 Pomme Grise 124 Ponime de Caractere 109 Pomme Royale 8y Pomme Rose 115 Pound Royal 124 Pomme Regelans 102 Pomme de Berlin 105 Pomme d' Anis 110 Pomme d' Or 112 Pomme de Charles 116 Pomme Finale 116 Pomme de Laak 107 Pound , 127 Pomme de Caen 129 Portugal... 129 Pouime de Neige 91 Porter 92 Princesse JVoble Zoete 105 Priestley 126 Priestley's American 126 Prince's Harvest, or Early French Reinette 72 Pumpkin Russet 93 Pumpkin Sweet 93 Putnam Russet 1 32 Queen's 99 Rambo 93 Rambour Franc 'J4 Hambour d' Ete 94 Pa£9. RamsdelVs Red Pumpkin ^ Sweet 137 Ramsdell's Sweeting 137 Read's Baker 120 Red Belle-Fleur 102 Red Winter Calville 103 Red Calville 103 Red I etroit 106 Red Doctor 107 Red or Black Gilliflower 134 Red Pumpkin Sweet 137 Red Streak 146 Red Quarrenden 71 Red Juneaiing 73 Red Astrachan 75 Red Ingestrie 95 Reinette blanche d'Espagne. . . 130 Reinette Triomphante 130 Reinette d' Angleterre 112 Reinette du Canada Blanche. 129 Reinette Grosse du Canada. . 129 Reinette du Canada d Cortes. 129 Reinette d'Aix 129 Reinette Doree 107 Reinette d' Hollande 86 Reinette Bdtarde 99 Reinette de Misnie 99 Rhode Island Greening 128 Ribston Pippin 131 Rival Golden Pippin 103 Round Catshead • • 103 Royal Pearmain 121 Roy ale d' Angleterre 121 Roxbury Russeting 133 Rode Wyn Appel 77 Royal Pearmain SO Roman Stem 131 Romanite 93 Ross Nonpareil 95 Russian 105 Russet Golden Pippin 112 Russian Emperor 79 Saint Julian 108 Sam Rawlings 113 Sam Young 134 Sack Apple 71 Sapson 77 Sam's Crab 90 Sanguineus 91 Scudamore' s Crab 146 Scarlet Perfume 71 Scarlet Pearmain 96 Scarlet Nonpareil , . . 120 Seek-no- further 93 Seek-no-Jurther 96 Sheep JVose 131 Siberian Bitter Sweet 146 Siberian Crab »,. 141 ^a INDEX- OF.' FKinTS. Pa^e. Sine-qua-non 1Q Sops of Wine 77 Smithfield Spice 83 Speticer Sweeting 136 Sturmer Pippin 135 Styre 146 Styre 146 Striped Juneating 73 Stroat 97 Straat 97 Stalcubs 141 Surprise 134 Sugar Loaf Pippin 76 Summer Rose 77 Summer Queen 77 Summer Golden Pippin 77 Su?nmer Pearmain 80 Suuinitr Hagloe. « 146 Sunirnei Pippin 86 Summer Rambour 94 Summer Sweet Paradise. .1... 96 Swaar 134 Sweet Russet 93 Sweet Pearmain 123 Sweet Harvest 74 Tart Bough 72 Tewksbury Winter Blush 140 Tolman Sweeting 137 Travers 131 Twenty ounce Pippin 140 Tetofsky 78 Transparent Pippin 105 Transparent de Moscovie .... 78 True Spitzenburgh 138 Twenty Ounce 140 Twenty ounce Apple 140 Vandyne 142 Warter's Golden Pippin 112 Victuals and Drink 141 Vandevere 141 Victorious Reiiiette 130 Vrai drap d'or 71 Watson's Dumpling . , „ 142 Whare Reinette 129 Watson's Dumpling 142 Waxen Apple 142 White Apple 142 Woolman's Long 142 WeelvS Pippin 105 Wells's Sweeting 140 Westfield Seek-no-further 96 White Bell-Fleur 101 White Bellfiuwer lOJ White Detroit 101 White Winter Calville ....... 103 White Calville 103 White Spanish Reinette...... 130 White Juneating ,. . 78 Whit^ Astrachaa ^ 78 Pag» White Hawthornden 89 Winter Pearmain... ..... 88 Winter Queen 144 Winter Queening 144 Wine Apple M3 Wine Sao 113 Wine Sop 113 Wliite Apple 1 1*^ Williams's Favourite 79 Wollaton Pippin 1 05 Woolman's Long 142 Winter Sweet Paradise 124 Wood's Huntingdon 105 Woolman's Harvest 77 Woodstock Pippin 81 Woodstock 83 Wormsley Pippin 97 Woodpecker 98 Wyker Pippin 139 Wygers 129 Yelloio 105 Yellow JVewtown Pippin 119 Yellow Pippin 121 Yellow German Reinette 129 Yellow Siberian Crab 147 Yellow Harvest 72 Yellow Belle Fleur 100 Yellow Bell-flower 1 00 Young's Long Keeping 109 Abricot Piche 157 Abricot Comm.un 157 Abricot Pricoce 153 Abricot Hatif Musqui 1 58 Abricot Hatif 158 Abricotier 1 58 Abricot blanc 159 Abricotier blanc 153 Albergier , 1 53 Alberge 153 Amande Aveline 154 Ananas ... 1 54 Angoumois 1 54 Anson's Imperial 157 Blotched Leaved Turkey 1 59 Black 1.54 Blotched Leaved Roman 157 Blenheim •. . . . 158 Blanc 159 Breda 15* Brussels 155 Brown Masculine 158 Brianfjon 159 D'Alexandrie 156 De Hollands 154 DeSi.Jenn 165 INDEX Of FRUITS. 569 Pagre De St Jean Rouge 1 .'>5 De JVancy 1 r;r) De A'anci/ 157 De JVancy 159 Double flowering Apricot 160 Du Pape 154 Dunmore 155 Dunmore's Breda 155 Du Luxembourg 157 Karly Orange 156 Early Masculine 158 Early White Masculine 159 Frilher Muscateller 158 Germine 157 Gros Precuce 155 Gro^ d' Alexandrie 155 GrosFruhe... 155 Grosse Germine 157 Hasselnussmandel 1 54 Hemskirke 155 Hunf s Moorpark 155 Large Early 155 Large Turkey 159 Moorpark 155 Muscii-Musch 156 J^'oir 154 Oldaker's Moorpark 155 Orange 156 Persique 154 Persian 156 Peach 157 Peche 157 Piche Grosse 157 Pjirsche 157 Purple 154 Red Masculine 158 Royal 158 Roman 157 Royal Peach 157 Royal Persian 156 Royal Orange 156 Royal George 156 Shipley's 158 Shipley's Large 158 Sudlow's Moorpark 155 Temple's 155 Transparent 157 Turkey 159 Violet 154 Walton Moorpark 155 White Masculine 159 White Apricot 159 White Algiers 159 Wurtemburg 157 BERBERHIES. Black Sweet Magellan 161 48* Pofft. Common Red 160 Mahonia ^. . , IGI Nepal 101 Seedless IGl Stoneless 161 Vinetier Sans JVoyeau 161 CHERRIES. A Courte Queue de Provence.. 195 Allen' s Sweet Montmorency . . 193 Allerheiligen Kirsche 2U0 American Amber 167 Amber Gean 168 Ambrer Heart 173 Amber a petit fruit 1 75 American Heart 178 Am,ber or Imperial 179 Ambree de Choisy 190 Ambree a Gros Fruit 190 AnseW s Fine Black 169 Anglaise Tardive 191 Apple Cherry 187 ArderCs Early White Heart.. 173 Armstrongs Bigarreau 181 Arch Duke 189 Baumann's May.... 168 Belle de Rocmont 182 Belle de Rocmont 183 Belle de Choisy 190 Benham's F^ne Early Duke. . 191 Belle Magnifique 193 Belle et Magnifique. • 193 Bigarreau de Mai 168 Bigarreau 179 Bigarreau Royal 179 Bigarreau Gros 179 Bigarreau Tardif. 179 Bigarreau Blanc 180 Bigarreau Rouge 181 Bigarreau d' Hollande 181 Bigarreau Couleur de Chair. .. . 182 Bigarreau a Gros fruit Blanc. 182 Bigarreau de Rocmont 182 Bigarreau Lauermann 133 Bigarreau Gros Caeuret 183 Bigarreau Gros Monstrueux.. 183 Bigarreau a Gros Fruit Rouge 183 Bigarreau Tardif de Hildesheim 1S4 Bigarreau Marbree de Hildes- heim 184 Bigarreau Blanc Tardif de Hildesheim 184 Bigarreau JVoir 185 Bigarreau Gro. B'ugnon Violette Mus-juec, . . 5:j>> ClurinioHi 5 ;3 Common ji:Jlrugc 5 i.j Co'.vdray "White 5:)3 //• A'igltttrre 5 ,/5 Dow nton 5:J3 Due du Tellier's 503 Due de 211 ly .503 Due de Telio 503 Du Tilley's 503 Barly Violet 508 Early Brugnon 506 Early Newington 50S Early Black JVewington 508 Karly Biack 508 Elruge 503 Emerfon's JVtw White 505 Fairchild's 504 Fair child's Early 504 Fine Gold- Fleshed 507 Flanders '505 French JVewingtun 508 Golden 507 Hardwicke Seedling 504 Hampton Court 506 Hunt's Tawny 5i)4 Hunt's Large Tawny 504 Hunt's Early Tawny 504 Large White 505 Late Green 506 Large i^carlet 506 Lewis 502 Lord Selsey's Elruge 506 Lucombe's Black , . 508 Lucombe's Seedling -, . 508 Murrey 5o5 Murry 505 New White 505 JVeafs White 5; .'5 J\''ew Scarlet 506 Newington 5( )8 JVew Dark JVewington 508 IVeiv Early JVewington 308 Oatland's 5o3 Old White 505 Old JVewington 5r»8 Old Roman 508 Orange 507 Perkins' Seedling 502 Peterborough {of some) 5';3 Peterborough 5 jo Petite Violette Ha.iive 5;if'' Pitmastoia Orange 5i.;3 Red Roman 50S Roman 508 Rough Roman 503 Scarlet JVewington 508 Scarlet 60S INDEX OF f RUITt. 577 Page. Sion Hill 508 Smith's JVetoington 508 Spring Grove 503 Temple's 503 Vermash (of some) 506 Violette Hative 506 Violet 506 Violette Jlngervillieres 506 Violette Musquie 506 Violet^ red at the stone 506 Violet Musk 506 Williams' Orange 506 Williams' Seedling 506 NUTS. Chestnut 262 Chinquepin 262 Cosford Filbert 261 European Walnut 260 Filbert 261 Frizzled Filbert 261 Hickory Nut 261 Northhamptonshire Prolific Filbert 262 Red Filbert 262 White Filbert 262 Broad-Leaved Olive 548 Common Olive 547 Long-Leaved 547 Olivier a fruit arrondi 548 Olivier Pleureur 548 Olivier Picholine 548 Wild American 547 ORANGE FAMILY. 1. Oranges. Bergamot 544 Blood Red 544 Common Sw^eet 544 Fingered 544 Maltese 544 Mandarin 544 Pear- Shaped 544 Ribbed 544 Seville 544 St. Michael's 544 Sweet- Skinned 544 2. Lemons. Common 545 Sweet 545 3. Limes. Common 545 Porno d' Adamo 545 49 Ptgt. POMSGRANATES. Double Red 550 Double White 550 Grenadier a Fruit JDozix. . . . 549 Sv^reet Fruited 549 Sub-acid Fruited 549 Variegated Flowered 550 Yellow Flowered 550 Wild, or Acid-Fruited 549 Abricotee 489 Acton Scott 471 Admirable Tardive. ......... 472 Admirable 477 Admirable Jaune 489 Alberge Jaune 492 Algiers Yellow 496 Algiers Winter 496 Anne , 474 Apricot Peach 489 Astor 471 Avant Rouge 483 Avant Peche de Troyes 482 Avant Blanche. 483 Barrington 472 Baltimore Beauty , , . . . 490 Bellegarde 471 Belle 4e Vitry 472 Bellis. 472 Belle Beauti 478 Eelle de Vitry 477 Belle Bausse. 478 Belle de Paris 482 Bergen's Yellow 490 Betterave 494 Blood Clingstone 493 Blood Cling 493 Blood Freestone 494 Sourdine 479 Boudin 479 Brevoort 472 Brevoorfs Morris 472 Brevoorfs Seedling Melter... 472 Brown JVutmeg 482 Buckingham Mignonne 472 Cardinale 494 Catherine 494 Chancellor 473 Chancellidre 473 Chinese Peach 500 Clinton 473 Claret Clingstone 493 Cole's Early Red 473 Cooledge's Favourite 473 Cooledge's Early Red Rareripe 473 Colonel Ansley's 478 Wb INDEX OF FRUITS. Paffe. Cole's White Malocoton,.,.., 481 Columbia. 491 Crawford's Late Melocoton. ... 491 Crawford's Early 490 Crawford's Early Melocoton. .. 490 Crawford's Superb Malaca- tune 491 Cut- Leaved. 477 IT Ahricot 489 Double Montague 474 Double Mountain 474 Dorsetshire 483 Double Swalsh 485 DPOrange 489 Double Blossomed 499 Double Flowering 499 Druid Hill 474 Early Anne 474 Early Tillotson 475 Early York 475 Early Newington Freestone. . . 476 Early JVewington 47P. Early Sweet-Water. 476 Early Admirable 477 Early Purple jSvant 478 Early May 478 Early Vineyard 478 Early Red JSTutmeg 482 Early White JSTutmeg 483 Early Purple 484 Early Royal George 485 Early Sourdine 485 Early Red Rareripe. 485 Early Crawford 490 Early JVewington Cling 498 Edgar's Late Melting 473 Emperor of Russia 477 Favourite 477 Favourite Red 477 Flat Peach of China 500 Fox's Seedling 478 French Mignonne 478 French Royal George 471 French Magdalen 481 Freestone Heath 479 French Sourdine 479 Free-stone Heath 481 Galande 471 George the Fourth 478 Gold Fleshed 492 Golden Mignonne 492 Green JSTutmeg 474 Grosse Mignonne 478 Griniwood's Royal George . . . 478 Grimwood's JVew Royal George 478 Griffin's Mignonne 485 Grimwood's Royal Charlotte . 486 Grosse Jaune Tardive 489 Green Catherine 497 Gros Maleeaton 498 Pa.g9 Grosse Persique Rougn 49S Haine's Early Red 479 Heath Cli7igstone 494 Heath 494 Hero of Tippeca?ioe. ......... 499 Hoffman's Pound 481 Hogg's Melocoton 492 Incomparable 495 Italian 482 Java 50C Johnson's Early Purple 478 Judd's Melting 479 Kenrick's Heath 479 Kew Early Purple 486 Kennedy's Carolina 496 Kennedy's Lemon Cling 496 Late Chancellor 473 Large Early York 475 Large .American JSTutmeg 476 L' Admirable 477 Large French Mignonne 478 La Royale 478 La Royale. 479 Late Admirable 479 Late Purple 479 La Grange 480 Large Red Rareripe 4S5 Large Red Rareripe 480 Lady Ann Steward 481 Late Red Rareripe 486 Lady Gallatin 492 Large Yellow Rareripe 493 Late Admirable Cling 49r Large White Clingstone 495 Late Yellow Alberge 496 Largest Lemon 496 Large JSTeioington 497 Lemon Clingstone 496 Lord Montagues JVbblesse, . . . 483 Lockyer's Mignonne 485 Lord JVelson's 486 Lord Fauconberg's Mignonne, 486 Long Yellow Pine Apple 496 Luscious White Rareripe 481 Madeleine de Courson 481 Madeline Rouge 481 Malta 483 Malte de A^ormandie 482 Madeleine Rouge a Petites Fleurs 485 MadeleineRouge Tardive. . . . 486 Madeleine Rouge a Moyenneg Fleurs 486 Madeleine a Petites Fleurs. . . 486 Malagatune 492 Malacatune 492 Marie Antoinette 493 Mellish's Favorite 483 Mignonne • 478 Millefs Mignonne * 485 mDEX OF FRUITS. 579 Page Mmtague 474 Montauban 474 Motteux's 479 Morris's Red Rareripe 480 Morris Red 480 Morris White Rareripe 481 Morris White 481 Morris White Freestone 481 Morrisania Pound 481 Morrison's Pound 481 Monstrous Pavie 498 Monstrous Pompone 498 JVarbonne 479 JVewington Peach 476 JSTew Cut-leaved 477 JVeilPs Early Purple 478 JVew Royal Charlotte 486 JVew York White Clingstone. 495 JVewington 497 Nivette 483 JMwette Velout^e 483 JVoisette 473 Noblesse 483 J^oir de Montreuil 471 October Yellow 496 Oldmixon Freestone 484 Oldmixon Clear stone 484 Oldmixon Clingstone 497 Old Newington 497 Orange Clingstone 497 Orange Peach 489 Pavie Admirable 495 Pavie de Pomponne 498 Pavie de Componne Grosse, . . 498 Pavie Rouge d€ Compone 498 Pavie Cautn 498 Pavie Monstretuc 498 Peche Roy ale 479 Piche Malte 482 Peche Jaune 492 Peche a Fleurs Doubles 499 Piche a Fleurs Semi-Doubles, 499 Peeu- To..., 500 Pine- Apple Clingstone 496 Pourpree de JVormandie 478 Pourpree Hative 478 Pourpree Tardive 479 Pourpree Hative d Grandes Fleurs 484 Pourpree Hative 484 Poole's Large Yellow 491 Poole's Late Yellow Freestone. 491 President 484 Prince's Red Rareripe 486 Purple Avant 478 Purple Alberge 492 Red Rareripe 480 Red Rareripe 485 Red Magdalen 481 Pag* Red Nutmeg 482 Red Avant 482 Red Cheek Melocoton 492 Red Magdalen 485 Red Cheek Malocoton 492 Red Alberge 492 Red Heath 494 Reid's Weeping Peach 500 Royal Kensington 478 Ronald's Seedling Galande. . 478 Royal Sovereign 478 Royale 479 Rouge Paysanne, 481 Royal George 485 Royal Charlotte 486 Rose 487 Rosanna 493 Sanguinole a Chair Adherente. 494 Scott's Early Red 487 Serrated 477 Selby's Cling 495 Smock Freestone 492 Smith's Newington 498 Smith's Early JVewington. ... 498 Smooth-leaved Royal George, 471 Snow ..' 486 Stewart's Late Galande 473 Strawberry 487 St. George 492 Superb Royal 478 Superb 485 Sweet Water , . . . 476 Swiss Mignonne 478 Titan de Venus, 479 Tippecanoe , 499 True Red Magdalen 481 Unique 477 Vanguard 483 Van Zandt's Superb 487 Veloutie Tardive 483 Veloutee de Merlet 478 Violette Hative 471 Vineuse 478 Vineuse de Fromentin 473 Wa^en Rareripe 487 Washington 488 Washington Red Freestone. . . 488 Walter's Early 488 Washington Clingstone 499 Weeping Peach 500 White Rareripe 481 White Malacaton 481 White Nutmeg 483 White Avant 483 White Imperial 488 White Blossomed Incomparable 489 White Blossom 489 Willow Peach 489 Williamson's JVew York, 49f bSO INDEX OF FRUITS. Page. Yellow Admirable 489 Yellow Malocoton 492 Yellow Malagatune 492 Yellow Alberge 492 Yellow Rareripe 492 Yellow Rareripe 493 Yellow Pine Apple 496 PEARS. Ah I Mon Dieu 383 Alpha 348 Althorpe Crassaune 352 Amire Joannet 330 Ambrosia.,. 331 Amory 349 Amande Double. 353 Amanda's Double 353 Amoselle , 430 Andrews » . . 349 Ananas 349 Ananas d'Ete 350 Ananas 350 Angleterre 351 Angora 423 Archiduc d'EU 330 Aston Town 351 Autumn Colmar 353 Autumn Bergamot 366 Bartlett, or Williams' Bonchre- tien 334 Bartlett 334 Badham's 357 Belle de Bruxelles 334 Belle d'Aout ............... 334 Beau Prisent. 337 Bellis&ime d'Ete 339 Bellissime Supreme 339 Bellissime Jargonelle 339 Belmont 353 Belle et Bonne 353 Beurre Haggerston 333 BeurrS d' Angleterre 351 Beurri Boucquia. 355 Beurre de Capiumont 357 Beurri Oris 357 Beurri Rouge 357 Beurre d' Or 357 Beurri Doree 357 Beurri d'Amboise 357 Beurri du Roi 357 Beurri 357 Beurri d'Anjou 357 Beurre d'Anjou 360 Beurre Vert 357 Beurre Bosc 358 Beurri d' Yelle 358 Beurri d' Yelle 360 Beurr* d'Amalis. 360 Pagt Beurri d'Amaulis. . •, 360 Beurri d'Amanlis 360 Beurre Diel 360 Beurri Roy ale • 360 Beurri Magnijique 360 Beurri Incomparable 360 Beurre Knox 361 Beurre Kenrick 362 Beurre Duval 363 Beurre Preble 363 Beurre Colmar 363 Beurri Colmar d'Automne . . . 363 Beurre de Beaumont 364 Beurre Van Mons 364 Beurre Remain 364 Beurre de Ranz 427 Beurri Ranee 427 Beurri Epine 427 Beurri de Flandre 427 Beurre Bronzee .428 Beurri d'Alengon 430 Beurri d'Hiver 433 Beurri Fortunie. 436 Beurri d'Hardenpont 437 Beurri d'Hiver JVouvelle 437 Beurri d'Ar ember g 437 Beurri de Cambron 437 Beurri d'Austrasie 438 Beurri Colman Gris, dit Pri- ce! 444 Beurri d'Argenson 444 Beurri de Malines 450 Beurre Van Marum 365 Beurre Spence 365 Beurre Crapaud. ^ . . . 365 Beurre Picquery 365 Beurre Beauchamps 367 Beurri Romain 368 Beurre Blanc de Jersey 368 Beurri Curti 371 Beurri de Payence 374 Beurri Plat .- 375 Bergaloo 378 Beurre Blanc 378 Beurri Rouge 380 Beurri Bronzee 388 Beurre or Bonne Louise-d'Ar- audore 397 Beurre JViell 401 Beurre SieuUe 413 Beurre d'Aremberg 423 Beurri des Orphelins 423 Bturie de la Pentecote 425 Beurre d'Hiver de Bruxelles.. 425 Beurri Roupe 425 Beurri de PCiques 425 Beurre Gris d'Hiver Nouveau . . 426 Belle de Brussels 353 Bezi Vaet, 423 WrDEX OP FEUITS. i^i Page. Bezi d'H^ri 428 Bezi Royale 428 Bergamotte de Paques 429 Bergamotte d'Hiver 429 Bergamotte de Bugi 429 Bergamotte de Touloiise 429 Bergamotte d'Hollande 430 Bergamotte de FouSgre, 430 Bergamot d'Eti 333 Bergamotte d'Angleterre 333 Bergamotte Suisse 367 Bergamotte Cadette 367 Bergamotte Crassane 375 Bergamotte Sylvange 41 3 Bergamotte de la Peniecdte. . 425 Bezi de Chaumontelle 433 Bezi d'Echassey 435 Bezi de Chasstrie 435 Belle de Jersey 448 Beaucham^s 367 Bezi de Montigny 368 Bezi de la Motte 368 Bein Armudi 368 Belle de Flanders 386 Belle Lucrative 387 Bezi Chaumontelle tres gros. . 425 Bishop's Thumb 369 Bloodgood 332 Bleeker's Meadow 355 Black Worcester 429 Black Pear of Worcester 429 Bon Chretien d'Et6 346 Bonne de Keingheim ........ 347 Boucquia 355 Bosc's Flaschenbirne 358 Bonne Rouge 366 Bon Chretien Fondante 370 Bonne-ente 378 Bouche JVouvelle 386 Bosch 386 Bosch Sire 386 Bosch Peer 386 Boston Epargne 392 Bon ChrStien d'Espagne 430 Bon Chretien Turc 430 Bourgei'mester 448 Bonne de J^ alines 450 Brougham 354 Brown Beurre i 357 Brocas Bergamot 366 Braddoc.k's Field Stana ard . . 39G Broom Park 428 Bretagne le Cour .... 445 Brown St. Germain 447 Brande's St Germain 448 Buffam 356 Buffum 356 Burnett 370 Buttei' Pertr 378 49* Fagt, Bujaleuf 45C Cdillot Rosat d'Eti 345 Capiumont 357 Calahasse Bose 358 Cabot ^70 Capsheaf. 374 Calebasse 374 Calebasse Double Extra, ..... 374 Calebasse d'Hollande 374 Calebasse Grosse 374 Capucin 375 Capuchin 375 Claire 375 Calhoun. 376 Cambridge Sugar Pear. ..... 392 Canning 425 Catillac 432 Cadillac 432 Cellite , . . 444 Chelmsford 370 Charles of Austria 376 Charles d'Autriche 376 Charles d'Autriche 401 Chaumontel tres gros 425 Chaumontel 433 Chapman^ s 444 Chambers' Large, 448 Chambrette 450 Citron 336 Citron des Carmes , 341 Citron de Septembre 37S Citronenbirne Bomische Grosst Punctirte, 3j?2 Clara 375 Clinton 376 Clion 448 Common Bergamot. .......... 366 Compte de Lamy 371 Comprette 371 Commodore 372 Copea 373 Colmar Epine 376 Colmar Neili 376 Comtesse de FrSsnol 388 Compte de Michaux 398 C»lmar Bose 40 1 Colmar Deschamps 423 Columbia ; 430 Columbian Virg alien 430 Columbian Virgalouse 430 Comstock . . , 432 Comstock Wilding 432 Colmar ^ 434 Colmar Bore 434 Colmar d'Hiver 437 Colmar Jaminette 438 Colmar Gris 444 Colmar Hardenpont 444 Qolmar Souveraine 444 583 INDEX OP FRUITS. Page. Colmar Preule 444 Colmar Borie 444 Crawford 335 Croft Castle 372 Cross 432 Crassane 375 CHsane 375 Cuisse Madame 339 Cuisse Madame 347 Cushing 373 Cumberland 375 Culotte de Suisse 419 Cyprus Pear 343 TJArnbre 341 D' Amour 383 IfAbondance 383 jy^remberg Parfait 423 JOfAuch 434 jyAustrasie 438 jy Ananas 444 Dearborn's Seedling 336 BeValUe 347 De Keinzheim 347 Des Trois Tours 360 De Melon 360 Dean's 378 Dechantsbirne 378 De Louvain 383 Delices d'Hardenpont 384 Dilices d'Ardenpont 384 De Vigne Pelone 338 Deschamps 423 De Maune 434 De Tonneau 448 Die Sommer Christehirne .... 346 DieVs Butterhirne 360 Diel 360 Dillen 360 Diamant 368 Dingier 37i Dix 378 Dorothie Roy ale 360 Doyenni d'Eti 336 Doyenni 378 DayennS Blanc 378 Doyenne Panache • 380 Doyenni Galeux 380 Doyenni Boussouck 380 Doyenni Gris 380 Doyenni Rouge 380 Doyenni Roux 380 Downham Seedling 395 Doyenni d'Hiver. 425 Doyenni du Printemps. 425 Doyenni d'Automne 380 Dumortier 378 Dunmore 380 Duchesse d' AngoulSme 381 Ducheta of Mars. 382 Duchesse de Mars 383 Duchesse d'Orleans 384 Dundas 384 Due d^ Aremberg 423 DuPatre 425 Dumas 448 Early Sugar 330 Early Beurri 331 Early Beurri 332 Early Bergamot 333 Early Queen 341 Early Chaumontelle. 34 1 Early Catherine 343 Early Rov^selet. §43 Easter Beurre 425 Easter Bergamot 429 Echassery 435 Echasserie 435 Edward's Elizabeth 385 Edwards' Henrietta 385 Edwards' William 420 Ellanrioch 333 Emerald 435 English Red- Cheek 339 English Beurr'e 351 English Bergamot 366 English Autumn Bergamot. .. 366 Enfant Prodige 385 Epargne 337 Epine Rose 345 Epine d' Eti CouleurRose. . . 345 Epine d' Eti 345 Epine d' Ete 346 Etourneau 450 Eyewood 386 Ferdinand de Meester 409 FingaVs 333 Figue de Naples 388 Fig Pear of JVaples 388 Fin Or d'Hiver 436 Fleur de Guignes 345 Flemish Beauty 386 Flemish Bon Chretien 430 Fondante 344 Fondante du Bois 386 Fondante Musquke. 346 Fondante Van Mons 387 Fondante d' Automne 387 Fondante du bois 401 Fondante du Bois 435 Fondante de Panisel 444 Fondante de Mons 444 Forme de Delices 388 Forelle 389 Forellen-birne 389 Forme de Marie Louise ....... 399 Fortunee 436 Frauenschenkel 337 Frederic de Wurtemburg. . .^.. 390 nCDEZ OF FRUITS. 589 Tage. Frederick of Wurtemburg. ... 390 FranzdsischeEumelbime 428 Franc Real d' Hiver 436 Franc Real (T Etk 344 Franc Real 436 Fulton 391 Gansel's Bergamot 366 Oarde cT Ecosse 436 Gambler 444 Gendesheim 392 Germain Raker 448 Gibson 349 Gil-o-gile 436 Gil-o-gil 436 Glout Morceau 437 Gloux Morceaux 437 Golden Reurri 357 Golden Beurre of Bilboa 362 Gore's Heathcot 394 Goulu Morceau 437 Got Luc de Cambron 437 Green Chisel 337 Green Chisel 341 Green Sugar 337 Grosse Cuisse Madame 337 Gros Micet d' Eti 344 Gratioli 346 Gratioli d' Eti 346 Gratioli di Roma 346 Gracieuse 353 Grey Reurri 357 Grosse Dorothie 360 Grosse Dillen.^ 360 Gray Doyenne 380 Gray Rutter Pear 380 Gray Deans. 380 Green Pear of Yair 392 Green Yair 392 Great Citron of Bohemia 392 Green Sylvange 413 Grand Monarqne 432 Groote Mogul 432 Groom's Princess Royal 438 Gurle's Reurri 366 Guernsey 412 Harvest Pear 330 Hampden's Bergamot 333 Hazel 337 Harvard 392 Hacon's Incomparable 395 Hardenpont du Printemps .... 427 Hardenpont d" Hiver 437 Hardenponfs Winter Rutter- birne 437 Hardenpont du Printemps. . , . 438 Hessel. . . 337 Henry the Fourth 393 Henri Quatre 393 Heritart *..... 394 Pagt, Heathcot , 394 Hooper's Rilboa 369 Holland Rergamot 430 Hull 394 Huguenot 394 Impiratrice de France 386 Incomparable 434 Inconnue la Fare 446 Isambert.... \ 357 Isambert le Ron 357 Ives^ Rergamot. 366 Jargonelle, English 337 Jargonelle, French 339 Jacquin 393 Jalousie 395 Jalousie de Fontenay Vendue . 396 Jackman's Melting 396 Jagdbirne 435 Jaminette 438 Jilogil 436 Joannette 336 Johonnot 395 Josephine 386 Josephine 427 Josephine 438 John 443 July Pear 344 Julienne 339 Kattern 343 Kaiserbirne 378 Kaiser d'Automne 378 Katzenkopt 432 King Edward's 396 Khevetfs JVew Swan's Egg . . 399 Knighf 8 Monarch 439 Konge 347 Kronprinz Ferdinand 437 Kronprinz Von Oestreich. . .. 437^ Large Summer Bergamot 333 Large Sugar 346 Large Seckel 355 La Fortunie deParmentier. . . 436 La Fortunie de Paris 436 Lawrence 442 La Ronne Malinoise 450 Leon le Clerc 440 Lion le Clerc de Laval 440 Lewis 441 Lent St. Germain 448 Le Curi 448 Limon 340 Little Muscat 340 Little Musk , 340 Little Swan's Egg 399 Linden d^Automne 437 Lodge 398 Long Green 418 nOrpheline 433 LordChtnejfs..^ 430 684 mpEX aF FRUITS. Page. Louise Bonne de Jersey 397 Louise Bonne of Jersey. . , 397 Louise Bonne tFAvranches. . . . 307 Louise Bonne 441 Louise Bonne Rial 441 Locke 442 Locke's JVew Beurri 442 Madeleine, or Citron des Carmes 341 Madeleine 341 Magdalen 341 Manning's Elizabeth 385 Marianne JVouvelle 358 Marie Louise JVova - 371 Marie Louise the Second 371 Marie Louise 399 Marie Chritienne 399 Marie Louise Nova 400 Marotte Sucri Jaune 444 Melon de Kops 360 Midaille 401 Messire Jean 443 Messire Jean Gris 443 Messire Jean Blanc 443 Messire Jean Doric 443 Michaux 398 Milanaise Cuvelier 450 Mon Lieu 383 Moor-Fowl Egg 399 Moor-Fowl Egg 414 Mouth Water 418 Mollett's Guernsey Beurre 426 Molletfs Guernsey Chaumon- telle 426 Moccas 443 Monsieur Jean 443 Monsieur le Curi 448 Mr. John, 443 Muscat Petit 340 Muscat Robert. . . , ». ...... 341 Muscat Fleuri 418 Musk Rohine 341 Muscadine 342 Musk Summer Good Christian 346 Napoleon ,... 401 Naumkeag 402 JYew York Red Cheek 415 JVew Autumn 418 Ne Plus Meuris 444 JVew St. Germain 447 ^6lis d'Hiver 450 Niell 401 JVo. 8 of Van Mons 333 Ognon 345 Ognonet.. 367 Oxford Chaum^ntel 433 Passans du Portugal 342 Paquency 404 Pailleau 406 fax^^f^ d'Autpmne. ......... 402 Parkinson* 8 Warden ,....""... 429 Paddington 429 Passe Colraar 444 Passe Colmar Epineaux 444 Passe Colmar Gris 444 Perdreau 343 Petit Muscat 340 Petit Rousselet 343 Petre 403 Pennsylvania 404 Philippe de Pagues 425 Pine Pear 378 Pitt's Prolific 404 Pitfs Surpasse Marie 404 Pickering Pear 448 Piper 448 Poire Gtiillaume 334 Poire des Tables des Princes . . 337 Poire a la Reine 341 Poire de Chypre 343 Poire Sans Peau 345 Poire de Rose. 345 Poire Ananas 349 Poire d'Amboise. , 357 Poire de Cadet 367 Poire de Simon. 378 Poire J^eige 378 Poire de Seigneur 378 Poire Monsieur 378 Poire d^ Amour 383 Poire de Louvain 383 Poire Truite 389 Poire- Glace 450 Poire J^iell 401 Poire a Gobert 436 Pope's Scarlet Major 406 Pope's Quaker 406 Pound 445 Primitive 340 Prince's Sugar 344 Prince's Sugar- Top 344 Princesse de Parme 399 Princess of Orange 405 Princesse (T Orange 405 Princesse Conquite 405 PrScel 44^1 Prisent de Malines 444 Prince's St. Germain 447 Queen's Pear. 341 Queen of the Low Countries. . . 406 Queen Caroline 408 Quilletette 407 Raymond 409 Real Jargonelle 337 Red Muscadel 339 Red Cheek 339 Red Beurri 357 RedDoytnni ,. 380 RedBeuiri S^ mDSX OF PBiriTS. 58ft Page. Reine des Pays Bas 406 Reine Caroline 408 Reine des Poires 408 Red-cheeked Seckel 415 BeginHn 444 Rousselet Hatif 343 Rousselet de Rheims 343 Rousselet 343 Rosenbirne 345 Roi de Rome ^ .... 401 Roi de Wurtemberg 437 Rousselet de Meester 409 Rostiezer 410 Robertson 422 Royal Tairling 429 Roberts Keeping 429 Saint Sampson 337 Saint Lambert 337 Sabine d'EtS 339 Sanspeau or Skinless 345 Satin Vert 346 SaiJit Germain de Martin .... 347 Sabine... 438 Saint Germain Jaune 446 Scotch Bergamot, 333 Schone und Gute 353 Sept-en- gueule 340 Seckel 415 Seckle 415 Seigneur d'Hiver 425 Shorts Saint Germain 347 Shenks 413 Sieulle 413 Skinless 345 Sickel 415 Smith's Pennsylvania 404 Snow Pear..'. 378 Sommer JLpothekerbime 346 Sommer G^te Christenbime . . 346 Souverain 444 Spanish Bon Chretien 430 Spice or Musk Pear 343 Spina 430 St. Jean 330 St. John's Pear 330 St. Jean Musquie Gros 341 St. Germain d'EtS 347 St. Michael 378 St. Michel 378 St. Michel Dori 380 St. Ghislain 410 SL Andre 411 St. Germain Blanc 441 St. Germain 446 St. Germain Gris 446 St. Germain Panachie 447 Styrian 412 Btevens' Genessee 412 Stephen's Genessee. 412 Pag* Striped Germain 447 Striped Long Green 419 Staunton 364 Sugar Pear 330 Sugar Top 344 Summer Bergamot 333 Summer Bergamot 333 Summer Doyenni 336 Suprime...' 339 Summer Beauty 339 Summer Portugal 342 Summer Franc Real 344 Summer Rose 345 Sucree de Hoyerswerda 346 Sugar of Hoyersworda 346 Summer Thorn 346 Summer Bon Chretien 346 Summer Good Christian 346 Summer St. Germain 347 Summer Bell 347 Sucrie Borie 401 Superfondante 411 Sullivan 411 Surpasse Marie Louise 404 Surpasse Virgalieu 416 Surpasse Virgouleuse 416 Swiss Bergamot 367 Sweet Summer 337 Swan's Egg 414 Sylvanche Vert d^Hiver 360 Sylvange 413 Syckle 415 Terling 429 Thorny Rose 345 Thompson's 413 Trouvi de Montigny 368 TroutPear 389 Union ••• 448 Urbaniste 417 Uvedale's St. Germain. 448 Uvedale's Warden 448 Vallee Franche 347 Van Mons, JVo. 1218 372 Valencia 378 Van Mons, JVo. 154 385 Van Mons, JSTo. 889 411 Van Buren 420 Van Mons Leon le Clerc 419 Van Mons, JVb. 1238 376 Vermillion d^EtS 339 Verte Longue 418 Verte Longue Suisse 419 Verte Longue Panachie 419 Virgalieu 378 Virgaloo 378 Vicar of Winkfield 448 Virgouleuse 450 Warwick Bergamot 373 Washington 4'2i 586 Vm>SX OF FEUITS. Page. Weisse Herhst Butterbirne, . . . 378 White Doyenn6 378 n'Tiite Beurrk 378 JVhite Autumn Beurr^ 378 Williams' Bon Chretien 334 Windsor 347 Williams' Early 348 William the Fourth 397 Wilbur. , 421 Wilkinson 421 Winter Bergamot 429 Winter Cross, 432 Winter Beurri 433 Winter Virgalieum , 434 Winter Bell 445 Winter Nelis 450 Wilhelmine 451 Wilhelmina 451 Wurtemberg 401 Yat 422 Yellow Butter 378 York Bergamot. 366 Yutte 422 Shricotie de Tours 272 Jlbricotie. 272 Mricot Vert 276 Abricotee Rouge 289 Agen Datte 309 Amber Primordian 279 American Yellow Gage 287 American Wheat. 289 Apricot 272 Apricot Plum of Tours 272 Autumn Gage 271 Austrian Quetsche 311 Azure Native 289 Beekman's Scarlet 303 Beach Plum 263 Bingham 272 Bleecker's Gage. 273 Blue Gage 289 Black Perdrigon 289 Blue Perdrigon 290 Blue Imperatrice 290 Blue Perdrigon 307 Black Damson 297 Blue Holland 301 Bleecker's Scarlet 303 Black Morocco 306 Black Damask 306 Bolmar... 284 Bolmofs Washington * . 284 Bruyn Gage.,,,. 276 Bradford Gage 276 i&n Gage 276 Ptg* Brigncle , 28*7 Brevoort's Purple 289 Brevoorfs Purple Bolmar. ... 289 Brevoorfs Purple Washington 289 Brignole Violette 290 Buel's Favorite 272 Bury Seedling 273 Byfield. 272 Catalonian 279 Caledonian 300 Caledonian 306 Cherry 294 Cheston 295 Chickasaw Plum 263 Coe's Golden Drop 273 Coe^s Imperial 273 Cooper's Large 291 Cooper's Large Red 291 Cooper's Large American 291 Columbia 293 Columbian Gage 292 Corse's Admiral 293 Corse's Field Marshal 293 Corse's Nota Bene 293 Coe's Late Red 295 Common Damson 297 Common Quetsche 310 Common English Sloe 316 Covetche 310 Cruger's Scarlet 293 Cruger's 293 Cruger's Seedling. 293 Cruger's Scarlet Gage 293 Dana's Yellow Gage 275 Damas Vert 276 Dauphine 276 HAvoine 279 Dame Aubert 286 Dame Aubert Blanche 286 Dame Aubert Jaune 286 UAmkrique Rouge 294 Damson 297 Damas d' Italic 302 UAgen. 309 Damas Violet 310 Damask 310 Damas Gros 310 Damas Violet Gros 310 Dame Aubert Violette 312 De Virginie 294 Denniston Red. 296 Denniston's Albany Beauty.... 275 Denniston's Superb 275 Denyer's Victoria 315 Diamond.... 298 Diaprie Violette 295 Diapree Rouge 298 Die Violette KoniginnClaudie, 308 Do wnton Imperatrice 274 INDEX OP FHUITS. 581 Page. DomineDuU.. 296 Double-Flowering Sloe 316 Double-Blossomed Plum 316 Drap d'Or 274 Dutch Prune 296 Dutch Quefzen 296 Duane's Purple French 297 Dwarf Texas Plum 263 Early Yellow 279 Eariy Scarlet 294 Early Damson 297 Early Orleans 304 Early Morocco 306 Early Black Morocco 306 Early Damask 306 Early Tours 307 Early Violet 307 Early Royal 313 Egg Plum 286 Elfrey 299 Elfry's Prune 299 Emerald Drop 275 Fair's Golden Drop 273 Flushing Gage 278 Florence 312 Fotheringham 299 FVanklin 284 Frost Gage 300 Frost Plum 300 German Gage 273 German Prune 296 German Prune 310 Ghiston's Early 276 Golden Gage 273 Gonne's Green Gage 288 Golden Cherry Plum 295 Goliath 300 Green Gage 276 Grosse Reine Claude 276 Grosse Reine 276 Grosse Luisante 286 Grove House Purple 299 Grimwood's Early Orleans. .. 304 Gwalsh 301 Hampton Court 304 Holland 301 Holland Prune 301 Horse Plum 301 Howell's Early 302 Howell's Large 306 Hudson Gage 277 Huling's Superb 277 Ickworth Imperatrice 302 Imperial Ottoman 278 Imperial Gage 278 Imperatrice Blanche 285 Impiriale Blanche 286 bnpiratrice 290 bnperatrice Violette 290 Imperial Diadem 298 Impiratrice Violette 310 Imperatrice Violette Grosse . . 310 Imperial Violet 312 Impiriale Violette 312 Impiriale Rouge 312 Impiriale 312 Isleworth Green Gage 276 Isabella 305 Italian Damask 306 Italian Damask 302 Jaune Hative 279 Jaune de Catalogue 279 Jefferson. 279 Jenkins's Imperial 306 Keyser's Plum 277 Kirke's 306 Knights' Large Drying 281 Knights JVo. 6. . . . .' 302 Lawrence's Favorite 280 Lawrence's Gage, . » , < 280 Large Green Drying 281 Large Early Damson 301 Large Long Blue 309 Late Yellow Damson 287 La Dilieieuse 29 1 La Roy ale 311 Leipzic 310 Little Queen Claude 288 Little Blue Gage 289 Lombard 303 Long Scarlet 303 Louis Philippe 306 Lucombe's Nonsuch 281 Magnum, Bonum 286 Maitre Claude 287 Matchless 295 Manning's Long Blue Prune . . . 309 Manning's Long Blue 309 Mirabelle Double 274 Mirabelle Grosse 274 Mirabelle 282 Mirabelle Petite 282 Mirabelle Jaune 282 Miser Plum 294 Mimms 298 Miriam 313 Monsieur , 304 Monsieur Ordinaire 304 Monsieur Hatif 304 Monsieur Hatif de Montmo- rency, 304 Monsieur Tardif, 314 Morocco 306 Mulberry 282 Myrobolan 294 Myrobolan 294 JVew Golden Drop , , 273 JVew Washington r • i . 284 588 INDEX OF FRUITS. Page. JSTew York Purple 289 JVew Eat ^y Orleans 304 JSTew Orleans . . . . , 304 Nectarine 306 JVoire Hative 307 Old Orleans 304 Orleans 304 Orange 282 Orange Gage 282 Petite Heine Claude 288 Peach Plum 306 Peach Plum. •' 306 Peoly's Early Blue 309 Perdrigon Rouge 312 Perdrigon Blanc 287 Perdrigon Violette 290 Perdrigon Violet 307 Pigeon's Heart 310 Pond's Seedling 309 Pond's Purple 309 Prince's Imperial 278 Prune de St. Barnabi. . . .... 279 Prince's Yellow Gage 287 Prune Peche 306 Precoce de Tours 307 Prune de la St.. Martin 295 Prune d'Agen 309 Pruned'Ast 309 Prune de Brignole 309 Prune d'Allemagne 310 Prune d'CEuf. 312 Prune d'Altesse 314 Prune Suisse 314 Purple Damson 297 Purple Favorite 307 PurpleGage 308 Purple Egg 312 Purple Magnum Bonum 312 Quetsche or German Prune. ... 310 Quetsche Grosse 310 Quetsche d^Mlemagne Grosse. 310 Queen Victoria 315 Queen Mother 310 Peine Claude 276 Peine Claude Violette 308 Reine Claude Blanche 288 Peine Claude petite esphce. . . 288 Red Gage 313 Red Gage 303 Red Damask 304 Red Magnum Bonum 304 Red Queen Mother 310 Red Perdrigon 312 Red Magnum Bonum 312 Red Imperial. . , * 312 Rivers' Early 314 Roe's Autumn Gage 271 Roche Carbon 298 Robe de Sergent 3C9 fag0 Royale 311 Royale de Tours 313 Royal Tours 313 Royale Hative 313 Saint Martin's Quetsche 283 Saint Catherine 283 Saint Martin 295 Saint Martin Rouge 295 St. Maurin 309 St. James Quetsche 311 Saint Cloud 300 Schuyler^s Gage 276 Scarlet Gage ...-. 303 Semiana 291 Shailer's White Damson 287 Shropshire, or Prune Damson. . 297 Sheen 299 Sharp's Emperor 315 Siamese 284 Simiana 314 Small Green Gage 288 Smith's Orleans 304 Steer^s Emperor 300 Sucrin Vert 276 Superior Green Gage 278 Suisse 314 Sweet Damson 297 Sweet Damson 301 Sweet Prune 310 Swiss Plum 314 Thomas 315 True Large German Prune.. . 310 Turkish Quetsche 310 Vert Bonne 276 Veritable Imperatrice 290 Violet Perdrigon 290 Violette 290 Violet Diaper 295 Violet Perdrigon 304 Violette HAtive 307 Violet de Tours 307 Violet Queen Claude. 308 Virginian Cherry. 294 Virgin 315 Washington 2S4 Wentworth 286 White Gage 278 White Prhnordian 279 White Imperatrice 285 White Empressi 285 White Magnum Bonum 286 White Mogul 286 White Imperial 286 White Holland 286 TVhite Egg 2S6 White Damson 287 TVhitc Prune Damson 287 White Damascene 287 Whi*-*^ Perdrigon 287 INDEX OF FRUITS. ^89 Page. White Gage 287 Wilmofs Green Gagt 276 Wilmofs JSTew Green Gage... 276 Wilmofs Late Green Gage . . 276 Winter Damson 297 Wilmofs Late Orleans 300 Wilmot's New Orleans 304 Wild Red or Yellow Plum 263 Yellow Apricot 272 Yellow Perdrigon 274 Yellow Magnum Bonum 286 Yellow Egg 286 Yellow Gage 288 Zwetsche 310 QUINCES. Apple-Shaped 511 Chinese 512 Japan..... 512 Oblong 51i Orange 511 Pear-shaped 511 Portugal ..., 511 RASPBERRIES AND BLACKBERRIES. 1. RASPBERRIES. American Red 515 American Black 515 American White 516 Barnet 516 Black Raspberry 515 Brentford Cane 516 Burley 514 Common Red Antwerp 515 Common Red 515 Common Black- Cap 515 CornwalVs Prolific 516 Cornwall's Seedling 516 Cretan Red 516 Double Bearing 517 Double-Bearing Yellow 515 English Red, of some 515 Ever-Bearing Ohio 518 FastolfF. 517 Franconia , 517 Framboisier a Gros Fruit , . . . , 514 Howland's Red Antwerp 514 Knevefs Antwerp 514 Knevet's Giant 518 Large Red 516 Late Cane 517 Lord Exviouth's 516 Acto Red Antwerp « . . . . 514 Nottingham Scarlet. . . . ^ 5 IS Ohio Raspberry 518 50 Page Perpetual Bearing 511 Red Antwerp 514 Siberian 511 Thimble Berry " 515 True Red Antwerp 514 Twice Bearing 517 Victoria 518 White Antwerp 515 Yellow Antwerp 515 2. BLACKBERRIES. Bush Blackberry 519 Dewberry 519 Double White-blossomed Bram- ble 519 Double Pink -blossomed Bramble 519 High Blackberry 5i9 Low Blackberry 519 Rose Flowering Bramble 519 Trailing Blackberry 519 STRAWBERRIES. Aberdeen 528 American Scarlet* 527 Atkinson Scarlet 527 Austrian Scarlet 526 Bishop's Orange. 526 Bishop's JVew,, 526 Black Prince 528 Black Imperial 528 Blood Pine 532 Black Roseberry 526 Brewer's Emperor 529 Buisson 535 Carolina 532 Caperon Royal. 535 Caperon Hermaphrodite 535 Common Hautbois 536 Commun Sans Filets 535 Commun Rouge 534 Des Alpes a Fruit Rouge 534 Des Alpes « Fruit Blanc 535 Downton 529 Double-Bearing 535 Dundee 526 Duke of Kent's Scarlet 526 Early Scarlet 528 Early Prolific Scarlet 528 Elton 529 Elton Seedling 529 English Red Wood 534 Fraisier Vert 537 French Musk Hautbois 535 Globe Scarlet 526 Green Strawberry 537 Green Alpine 537 GreenPine»* 33* soo INDEX OF FRUITS. Page. Green Wood 537 OreenwelFs JVew Giant 536 Grove-End Scarlet 527 Hovey's Seedling 530 Hudson's Bay 527 Hudson 527 Keen's Seedling 531 Keen's Black Pine 531 Khighfs Seedling 529 Large Early Scarlet 527 Late Scarlet 527 Melon 528 Methven Scarlet 527 Methven Castle 527 Monthly, vxithout Runners, . . 535 Murphy's Child 531 Mvsk Hautbois 535 Myatf s British Queen 531 Myatt'sPine 531 Myatt's Deptford Pine 531 Myatt's Eliza 532 J^ova Scotia Scarlet 526 Old Scarlet 528 OldPine 532 Orange Hudson's Bay 526 Original Scarlet 538 Patagonian 536 Pine Apple 533 Prince Albert 532 Prolific, or Conical Hautbois... 535 Red Bush Alpine 535 Red Alpine 534 Red Monthly 534 Red Wood 534 Roseberry 528 Ross Phoenix 533 Scarlet 528 Scotch Scarlet 528 Southampton Scarlet 527 Swainstone Seedling 534 True Chili 536 Virginia Scarlet 528 Warren's Seedling 527 Wilmot's Superb 536 White Alpine 535 White Bush Alpine 535 White Monthly 535 White Monthly, without Run- ners 535 White Wood 534 YellowChHi 536 York River Scarlet 52*^ fiENERAL INDEX. Almond, its history and uses, page 149; cultivs.tion, 149; varieties of. 150; ornamental varieties, 152. American Blight, 66. Amelioration of Fruits, 1. Apple, history of, 56 ; its uses, 56 ; criterion of qualities in, 58 ; propaga- uon, and soil and situation for, 59; grafting the trees, 17; prun- ing, 62 ; cultivation of orchards of the, 61 ; the bearing year of, to alter, 61 ; insects injurious to, and modes of destroying, 62 ; gather- ing and keeping, 67. Apple Borer, to destroy, 63. Apricot, its history, uses, and cultivation, 152; diseases of, 153 ; varietiea of, 153 ; ornamental sorts, 159 ; selection of choice varieties, 160 Aspect of fruit trees, 48 ; effects of hills and valleys, 50 Bark Louse, to destroy, 66, 560. Bending the limbs, to induce fruitfulness, 34. Berberry, its uses, culture, and varieties, 160. Birds, destroyers of insects, 55. Blackberry, its culture and varieties, 518. Black Gum, on the plum tree, 269. Black Walnut, 261. Butternut, 261. Budding, the theory and practice of, 19 ; its advantages, best season for, 20 ; shield and American shield budding, 21 ; after treatment of the buds, 22 ; reversed shield, and annular, 23. Canker Worm, its habits, 64 ; best modes to destroy, 65. Caterpillar, to destroy, 63. Chestnut, its varieties, 262 Cherry, history and uses, 162; planted for avenues in Germany, 163; soil and situation for, 163; propagation cf, 164; classification of, and its varieties, 165 ; ornamental varieties, 199 ; selections of choice sorts, 201. Chamomile, used to destroy insects, 54; for the scale insect oa the orange tree, 543. Cider, to make, 65. Citron, the, 545. Coal-Tar, to prevent mice from girdling trees, 560. Codling Moth, 66. Composition for wounds in fruit trees, 32. Crab, the type of the apple, wild species of, 67. Cranberry, its habit* and culture, 205. 592 GENERAL INDEX. Cross-Breeding, to obtain new varieties, 9. Curl, in Peach trees, 468. Curculio, its habits, 266 ; to destroy, 268. Currant, its history, 201 ; uses and culture, 202 ; varieties, 203 ; ornamen* tal sorts, 205. Cuttings, propagation by, 2^5. Duration of varieties of Fruit-Trees, 551 De Candolle, his remarks on the decay of varieties, 552 Eyes, or Buds, propagation by, 27. Fig, its history, 207 ; propagation and culture, 208 ; to hasten the ripening of the fruit, and its varieties, 209. Filbert, its varieties and culture, 261. Fire-Blight, its nature, 322. French Standard Names, key to the pronunciation of, 561. Frozen-Sap Blight, in the pear tree, 324. Fruitfulness, induced by root-pruning, 32 ; by bending the limbs, and by disbarking, 34 ; by salts of lime, 35. Grafting, its influence on varieties, 5, 553 ; its uses, 12 ; proper time for 13; itslimits, 14; splice and tongue-grafting, 15; cleft-grafting, 17 ; saddle-grafting, 18. Graft, its influence on the stock, 26. Grafting-clay, 19. Grafting-wax, 19. Grape, its history, 218 ; soil and propagation, 219; culture of the foreign, 220 ; vinery culture, 222 ; insects and diseases of, 235 ; foreign va- rieties, 236 ; culture of the native, 247 ; vineyard culture of, 250 ; selection of choice sorts, 259. Grape-Beetles, 252. Gooseberry, its habits and uses, 213 ; propagation and culture, 214 ; varie* ties, 215 ; selection of choice, 217. - Hickory Nut, 261. Hybridising plants, 9 ; its limits, 10. Inoculating, or Budding Fruit-Trees, 19. Insect Blight, in the pear, 322. Insects, general remarks on, 51 ; to destroy by hand-picking, to kill in the grub state, 52 ; to kill in the winged state, 53 ; sorts injurious to the apple, 62 ; to the grape, 235 and 252 ; to the plum, 266 ; to the pear, 322 ; to the peach, 460 ; to the melon, 538 ; to the orange, 543. Knight, his mode of raising new varieties, 9 ; his theory on the decay of varieties, 551. Knots, on the plum, 269. Layers, propagation by, 28. Laying-in-by-the-heels, 47. Lemons and Limes, 545. Longworth, on vineyard culture, 250. Manure for fruit-trees, 45 Madeira Nut, 260. Melon, its history and culture, 537 ; insects affecting, 538 ; culture of the Persian, 539 ; varieties, 538. GENERAL INDEX. 593 Mice, to deter from girdling trees, 560 Mildew, on the grape, 252 Moths, to destroy, 54. Mulberry, its habits and varieties, 259. Mulching newly-planted trees, 45. Nectarine, its habits and culture, 501 ; insects affecting, 502 ; varieties 502 ; selection of choice sorts, 509. Nuts, description of, 260 ; European Walnut, Butternut, 261 ; Filberts oi various sorts, 261 ; Chestnuts, 262. Orange, its history and uses, 542 ; soil and culture, 543 ; scale insect on, 543 ; its varieties, 543. Olive, its history and uses, 546 ; propagation, culture, and finest varieties, 547. Peach, its history, 452 ; its uses, 454 ; propagation, 455 ; soil and situation for, 456 ; pruning, 457 ; insects and diseases of, 460 ; the Yellows in, its cause and remedy, 461 ; destruction in the leaves of, 470 ; varie- ties, 471 ; ornamental varieties, 499 ; selection of choice sorts of, 500 ; tongue-grafting the, 15. Peach Borer, 460. Pear, its history, 316 ; uses ; and remarkable trees of, 318 ; gathering and keeping, 319 ; propagation, 320 ; soil and culture, 321 ; diseases of, blight, etc., 322 ; forms and character of varieties, 330 ; selection of choice sorts, 452. Planting deep, ill effects of, 45. Plum, its history and uses, 262 ; propagation and culture, 264 ; best soil for, 265 ; insects and diseases of, curculio, etc., 266 ; varieties, 271 ; ornamental varieties, 315 ; selection of choice sorts, 316. Pomegranate, its history and uses, 548 ; propagation and culture, 549 ; va- rieties, 550. , Potash Wash for the Stems of Fruit-Trees, 560. Position of Fruit- Trees, 48. Preparing the Soil for Fruit-Trees, 43. Propagation, by grafting, 12 ; by budding, 19; by cuttings, 26; by eyes» 27 ; by layers, 28 ; by suckers, 29. Prunes, to make, 263. Pruning, to promote growth, 29 ; theory of, 30 ; to induce fruitfulness, 32 ; root pruning, 32 ; transplanted trees, 46 ; shortening-in, 458 Qenouille training, 36. Quince, its history and uses, 509; propagation, culture, and varieties, 510 ; ornamental varieties, 512. Rabbits, to prevent their girdling trees, 560. Raspberry, its habits, 512 ; uses, culture, and varieties, 513. Renewal Training of the Vine, 221. Ringing and Disbarking, 34. Rivers' Remarks on Root-Pruning, 33. Root-grafting, Dr. Van Mons' remarks on, 17. Root-pruning, its advantages, 32. Rust and cracking of the fruit of the Pear-tree, 556. Salt, to destroy insects generally, 53 ; to destroy the curculio> 269* Scions, to select, 13. 60* 594 GENERAL INOSX. Seedlings, to raise, 5. Sea Air, its effects on fruit-trees, 555 Shaddock, 545. Shellac, composition for wounds in trees, 32. Shortening-in, mode of pruning the peach, 458. Smells, their power of driving away insects, 53. Soil, the best for fruit-trees, 48 ; gravelly loam, sandy loam, clayey loua, 49 ; its effect on the health of the trees, 49. Soft-Soap, for the stems of fruit-trees, 560. Species of Fruit-Trees, 3 ; reproduce themselves, 3. Slug-worm on the Pear, 32S. Spurring-in, training the vine, 221. Stools, for propagation, 29. Stocks, for grafting on, 13; their influence on the graft, ?4; bad ones cauee the decay of varieties, 553. Strawberry, its history and uses, 520 ; propagation and *»oil for, 521 ; cul- ture in rows and in strips, 522 ; fertile and barro«i plants oi, 523 ; varieties, 525 ; selections of choice sorts, 536. Taking-up trees, 42. Thorn, the, as stocks for the pear, 320 Tobacco-water, for insects, 54. Toads, destroyers of insects, 56. Transplanting, directions for, 41 ; preparing places for 43 Training, general remarks on, 35 ; its objects, 36 ; co^ic*^! ^;andards, and quenouille training, 36 ; fan training, 38 ; horizontal, 40 ; renewal of grapes, 221. Vallies, effects of, 50. Varieties, to produce new, 3 ; their tendency to change, 4 ; do not pro- duce the same, 4 ; influence of grafting on, 4 ; Van Hens' mode of raising new, 5 ; raising new, by crop breeding, 9 ; propagation of, 12 ; remarks on the duration of, 551 ; Knight's theory on the de- cay of, 552 ; effects of climate on, 555 ; to restore decayed, 558. Vine, grafting the, 18 ; culture of, 221. Vinery, cheap mode ^f building, 222 ; for fire heat, 226 ; diary of calture in the, 228. Vineyard Culture, 250. Wash for the Stems of Fruit-Trees, 560. Water Melon, its uses, culture, and varieties, 541. Whale oil soap, to destroy insects, 54. Yellows, a disease of the Peach, 462 ; its symptoms, 462 ; its cause , 4^ ; remedy for, 467.