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 # LIBRARY OF CONGRESS.! 
 
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 <=£^_ 14.5 t 
 
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 UNITED STATES OF AMERICA, f 
 
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grout of fine summer, autumn and winter fears. 
 
 Selected avd Draw by Mr. L. Berckmans. 
 No. 1, Niles. No. 2, Fulton. 
 
 No. 8, Beurre d'Amalis. No. 4, Doyenne d'At.enoon. 
 
 No. .1 St. Nicholas; ok, DnonESSE d'Orleans. No. fi, Rostiezer. 
 
PEAR CULTURE. 
 
 A MANUAL 
 
 PKOPAGATION, PLANTING, CULTIVATION, 
 AND MANAGEMENT 
 
 THE PEAR TREE 
 
 DESCRIPTIONS AND ILLUSTRATIONS OF THE MOST PRODUCTIVE 
 
 OF THE FINER VARIETIES, AND SELECTIONS OF KINDS 
 
 MOST PROFITABLY GROWN FOR MARKET. 
 
 THOS. W." FIELD. 
 
 run golden-dropping Pear, the reddening glow 
 Upon the cheek of Beauty, and the Peach, 
 Have common oource and end. The Dust 
 We till, we are. The nodding flower, the Elm, 
 Arching in cloisters and in vaulted aisle*, 
 Are man, or boast, or worm, in other forms. 
 
 No marble dumb, or crumbling tomb shall rear 
 Their pale chill walls o'er me. The tree I plan 
 Shall monument my dust — itself the tree, 
 Refined in leaf, and fruit, and flower: that when 
 The immaterial part puts matter on 
 Again, it is more fit for Heaven. 
 
 A. O MOORE, AGRICULTURAL BOOK PUBLISHER, 
 
 140 FULTON STREET. 
 185S. 
 
 "*• 
 
Entered, according to Act of Congress, in the year 1853, 
 
 By A. O. MOORE, 
 
 In the Clerk's Office of the District Court for the Southern District of New York. 
 
 
Ifeis §00k is gM&iraitfc 
 
 TO MY FRIEND, 
 
 DR. LOUIS E_ BERCKMAN 
 
 AS A 
 MARK OF AFFECTION AND BEBPEOT. 
 
 THE AUTHOR. 
 
PREFACE. 
 
 The pleasure with which I have, for several years, 
 pursued the labor of collecting and arranging the matter 
 of this Book, melts away, as I approach the tribunal which 
 is to pronounce upon the result of that labor. The Public 
 which an author fears most is, after all, very small — it is 
 those of his own craft, who will easily discover his failure ; 
 and it is precisely that small Public whose favor I am 
 most anxious to deserve. Cardinal De Retz once said : 
 " He who is in good repute among his own order, can 
 not easily be overthrown." 
 
 It is from intelligent Pomolo<nsts that I shall receive 
 censure with the most humility, and praise with the most 
 gratification ; and it was in hope of earning the latter that 
 I have begun and completed this work. 
 
 There is so little that is really original in any work, 
 that the unguarded and jealous critic, in reviewing some 
 humble author, is in hmninent danger of launching his bolt 
 at some great and standard authority. When charged, 
 by a critic of such rank, with imperfections, I shall 
 only be able to answer : " Sir, the best Pomologists 
 have contributed the most perfect results of their investi- 
 gations to this work ; and the insensible plagiarism, by 
 which another's idea is reproduced in my brain, ought not 
 to create prejudice against the idea." So much of what 
 is excellent in this work may, by long residence in my 
 own brain, seem to have had its origin there, that it would 
 
 (5) 
 
VI PREFACE. 
 
 be vain to attempt, at this late hour, a restitution of ideas 
 to the proper owners. When known or recollected, the 
 authority whose matter has been quoted is noticed in 
 the body of the work. 
 
 It requires to be distinctly stated, that the plan of this 
 book does not admit of that extensive description of 
 varieties which would be desired by an amateur of long 
 experience in the cultivation of the Pear. Its design is 
 to answer, in a clear and intelligible manner, the oft- 
 repeated questions of the novice : " What kinds of Pear 
 Trees can I plant most profitably ? — and how shall I treat 
 them, to insure a return of the investment ?" 
 
 The Author has indulged no higher ambition than to 
 answer these queries satisfactorily — and does not claim the 
 ability to instruct those experienced Pomologists, whose 
 lives have been spent in patient investigation of the most 
 minute phenomena attending the Propagation, the De- 
 velopment, and the Fruiting of the Pear Tree. 
 
 In constant communication with Horticulturists, the 
 want of a Manual of Pear Culture, so often suggested by 
 them, originated in my mind the idea of collating the 
 experience of the best cultivators ; and stimulated by my 
 own hearty love of the subject, I have executed the work 
 now offered to the lovers of that noble fruit. 
 
 If it shall result in a more intelligent treatment of the 
 beautiful but dumb companions of the Horticulturist, 
 and thus obviate much of that disappointment which has 
 flowed from ignorance of the peculiar requirements of 
 the Pear Tree, and of the varieties to be selected, the Book 
 will have performed the office for which it was written ; 
 and the Author will not regret his work. 
 
CONTENTS. 
 
 PART I. 
 
 Preparation of the Soil — Draining — Plowing and Cropping the Ground 
 — Trenching — Manuring — Digging Holes — Digging Trees — Soils for 
 Pears — Transporting. 
 
 PART II. 
 
 The Seedling — Planting Seed — Obtaining new Seedling Varieties — Hy- 
 bridizing — Leaf Blight of Seedlings — Propagation by Layers and 
 Cuttings — Quince Stocks — Cost of preparing Ground and Planting — 
 Manures for Nursery Stocks — Methods of Grafting — Budding. 
 
 PART III. 
 
 Selecting Pear Trees from Nursery — Causes of the Failure of Nursery 
 Trees — Proper Age for Planting — Pruning and Root Pruning before 
 Planting — Replanting the Pear to form Fibrous Roots — Heeling in — 
 Treatment of Withered Trees — Planting — Plan of arranging Pear 
 Grounds — Cultivation of the Pear Orchard — Mulching — Special 
 Manures for the Pear — Invigorating Old Trees — Grating Large 
 Trees. 
 
 PART IV. 
 
 Office of the Quince-stock — Causes of the failure of the Pear on the 
 Quince — Advantage of the Quince Stock— Rules for Growing the 
 Pear on Quince — Double Working. 
 
 ( vii ) 
 
Vlll CONTENTS. 
 
 PART V. 
 
 Pruning. — Advantages of Pyramidal Shape — Approach Grafting — 
 Pruning to a Bud — Renewing the Wood of old Dwarfs — Summer 
 Pinching — Fruit Spurs, and Treatment — Forms of Training — Rules 
 for Pruning — Root Pruning. 
 
 PART VI. 
 
 Diseases op the Pear. — Winter or Frozen-Sap Blight — Signs of the 
 Disease — Insect-Blight — Leaf-Blight. 
 
 PART VII. 
 
 Insects Injurious to the Pear. — Scolytus pyri — Scale Insect — The 
 Pear Slug — Caterpillar, Canker, Worm, &c. — Means of destroying. 
 
 PART VIII. 
 
 Varieties. — Conditions which affect the Quality of Fruit — Terma 
 relating to Quality — Qualities required for Market Cultivation — Vari- 
 eties for Market Cultivation to be grown on Pear Stocks — Varieties 
 that may be grown on the Quince. 
 
 PART IX. 
 
 Gathering, Marketing, and Fruit-Rooms. — Soils as affecting Quality 
 of Pears — Thinning Fruit — Gathering — Marketing Pears — Coloring 
 and Ripening of Summer and Autumn Pears — Ripening of Winter 
 p ears — Fruit Rooms — Mr. Schooley's Plan of Fruit-Room — Cata- 
 logue of Native Varieties — Catalogue of Foreign Varieties and 
 Synonyms. 
 
PEAR CULTURE. 
 
 INTRODUCTION. 
 
 While revolution and conquest were disturbing the 
 equilibrium of the political world, during the last 
 twenty years, bringing dread and terror in their san- 
 guinary train, another revolution was progressing, 
 more enduring — as it was productive of happiness, 
 instead of misery. 
 
 This was, the revolution in the culture and produc- 
 tion of everything which the generous earth yields to 
 man's cultivation ; but more particularly manifested 
 in the propagation and perfection of fruits. 
 
 Our fathers required the whole of their long lives 
 to eat of the fruit of the tree they planted. But by 
 the new arboriculture, the youth may pluck fruit 
 from the tree he planted when a child. 
 
 In none of the fruits is this peaceful revolution so 
 striking as in the culture of the Pear. From the long 
 period of twenty or thirty years required for the fruit- 
 ing of the tree, we have deducted more than four- 
 fifths, and reduced the time to three or four. 
 
 The introduction of the French method of propa- 
 gation upon the Quince stock has given such an 
 
14 INTRODUCTION. 
 
 impetus to the cultivation of the Pear, that the sales 
 from a single nursery in this country reach the enorm- 
 ous number of half a million trees in one year. It is 
 undoubtedly true that the propagation of the Pear on 
 the Quince, by its early production of this noble and 
 beautiful fruit, will be the source of more unalloyed 
 pleasure, and more innocent and healthful gratifica- 
 tion, than any discovery in the arts and sciences for 
 the last twenty years. 
 
 The origin of this method of propagating the Pear 
 must not be looked for in very recent times — as trees 
 more than a hundred years old, originally upon the 
 quince stock, may be found growing in France. The 
 history of its introduction into this country would not 
 be difficult to trace; but I have been able only to 
 ascertain sufficient to induce me to believe, that Mr, 
 Perkins, of Boston, was among the first to introduce 
 it, nearly forty years since ; soon after, Marshall P. 
 \Vilder, of Boston, and Mr. Manning-, of Salem ; and 
 later still. Mr. Hovet, of Cambridge, commenced the 
 cultivation of quince-rooted pear trees, which may be 
 seen in those places more than thirty years of age. 
 
 Mr. Mantel, of Astoria, was for some years in 
 opposition to Mi*. A. J. Downing, the earliest advocate 
 of its general cultivation ; but it was not until within 
 the last eight or ten years that the planting of the 
 trees had become very common. Indeed, it is only 
 within a year or two that the theory was broached, 
 which governs the whole constitution of the com- 
 pound tree, viz. : that the office of the Quince is 
 entirely as root, and not as a trunk. 
 
 That we shall arrive at a point of excellence in the 
 
INTRODUCTION. 15 
 
 propagation of the Pear which will enable us to dis- 
 pense even with the Quince in great part, is not 
 doubted by good pomologists. 
 
 In the original introduction of the Pear as a fruit 
 into this country, the French Huguenots bore a pro- 
 minent part. In preparing for their exile, they doubt- 
 less selected the seeds of their best varieties, and 
 planted them around their homes in the New "World. 
 This is evidenced by the multitude of aged trees 
 (many of them producing fine varieties) in the im- 
 mediate neighborhood of their first settlements, par- 
 ticularly on Long Island and at New Kochelle, in 
 Michigan and Illinois. 
 
 It is not a little curious to observe how the taste 
 and preference for this fruit has survived in the coun- 
 tries through which the Huguenots passed in their 
 flight, or where they temporarily sojourned. Belgium 
 and Holland have produced more fine varieties, and 
 more eminent cultivators, of this fruit than all the rest 
 of the world. 
 
 There are many questions relating to the Pear, 
 which are still little understood, although discussed 
 for a long time by men of talent. Among these are : 
 the decline of certain highly-esteemed varieties, which 
 can no longer be grown in localities where they 
 formerly ranked as the highest and best ; the excel- 
 lence of many varieties in particular places, and their 
 inferiority when grown in others ; the refusal of 
 some varieties to grow upon the Quince stock. 
 
 These, and many other mysteries, which have caused 
 as much disappointment and chagrin to the cultivator, 
 from his inability to account for them, as from his 
 
16 INTRODUCTION. 
 
 failure to obtain the fruit, cannot, from the limited 
 character of this work, be discussed at length. The 
 Pear has proved, by experience, to be adapted to as 
 wide a range of territory in the United States as the 
 Apple ; and on the lighter soils of the Atlantic coast, 
 to be much more productive. We are beginning to 
 learn, too, what varieties are adapted to special local- 
 ities and soils; and amid the great multitude of 
 excellent kinds, it will not be difficult to find some 
 that will succeed, with ease, in the most unfavorable 
 location. 
 
 We are not confined now, as formerly, to a single 
 variety, that ripened in August or September, whose 
 evanescent excellence vanished in a day or two ; but 
 by a skillful selection of varieties, we extend the enjoy- 
 ment of this king of fruits over a period of eight 
 or nine months — or from August to May. 
 
 A great advance has also been made in the quality 
 of the fruit ; for in place of the dry and mealy Sugar- 
 Pear, the insipid Jargonelle, and the griping Winter- 
 Bell, we have obtained the Flemish Beauty, the 
 Duchesse, and the Easter Beurre. 
 
 That we shall continue to make great progress in 
 the knowledge of varieties, their propagation and 
 improvement, can hardly be doubted, as long as such 
 intelligent and enthusiastic men as Downing, Wilder, 
 Berckmans, Hovey, Barry, Thomas, and Brinckle, 
 continue to cultivate the Pear. To them the pomolo- 
 gists of this country owe a large debt of gratitude ; 
 and to them I am indebted for much that is valuable 
 in this treatise. 
 
PAKT I.— PKEPAKATION OF THE SOIL. 
 
 To the tree-planter, the author would say, in the 
 commencement of this treatise, as its most important 
 and best fortified proposition : that the most complete 
 and thorough preparation of the soil is by far the 
 most economical and productive. 
 
 Let none, therefore, be deterred from its performance 
 by the labor of preparation, as its neglect will per- 
 petually remain a source of regret. Defects or 
 neglect in this matter can never be entirely remedied 
 by any future nursing or manuring. The thorough 
 pulverization, deepening, and mixing of the soil before 
 planting, will insure a healthy and vigorous growth, 
 which the best subsequent system of manuring, trim- 
 ming, and cultivation, can never equal. 
 
 The satisfaction and delight that one feels in grow- 
 ing a beautiful tree, are enhanced by the knowledge 
 of having been the instrument in supplying a soil and 
 cultivation intelligently adapted to its perfection. 
 
 The nurseryman is called upon to answer no ques- 
 tion oftener than the vexatious query : " How large 
 holes shall I dig for planting my trees ?" It can only 
 be answered wisely by saying : "If you have one 
 hundred trees to plant, dig but one hole for them all — 
 
18 PREPARATION OF THE SOIL. 
 
 in other words, dig the whole field as thoroughly as 
 you would the space for a single tree. If tree- 
 planters would observe this rule, few of them would 
 suffer the disappointments which often attend trans- 
 planting. So few persons, however, can find courage 
 to invest this amount of labor in the mere planting of 
 a tree, that it is a little to be feared that some will be 
 disinclined to attempt anything, when so much is 
 demanded for perfection. To such it can only be 
 said : " Undertake less than you intended, but per- 
 form that little in the best manner." 
 
 The processes for the important work of thorough 
 preparation of the soil are : first, Draining ; second, 
 Plowing and Cropping the Ground; third, Trench- 
 ing — fourth, Manuring. 
 
 DRAINING. 
 
 Thorough drainage has become so much a matter 
 of faith with intelligent agriculturists, that it is con 
 sidered almost heresy to doubt its value or necessity 
 in all soils. 
 
 "Without questioning the truth of this extreme doc- 
 trine, it is sufficient for us to say : that all soils, pos- 
 sessing any of the following conditions, must, to 
 secure a healthy growth of the pear tree, be first 
 thoroughly drained. 
 
 1. Those composed principally of clay. 
 
 2. Those which rest on an impervious subsoil. 
 
 3. Those generally upon which water remains more 
 than an hour after rains. 
 
 4. Those in which springs, or springy ground ap- 
 pears. 
 
DRAINING. 19 
 
 5. Those which lie at the base of a hill at some 
 distance below the summit. 
 
 6. Those which lie so nearly level that, although 
 porous in their character, do not allow the water to 
 flow off readily from the surface. 
 
 On any of the varieties of soil mentioned, without 
 draining, the pear tree is peculiarly subject to serious 
 diseases. The winter or sap blight finds its most 
 numerous victims upon them, while in the worst con- 
 ditions of such soils the growth of the tree is slow and 
 stunted. In soils at all retentive of water, thorough 
 drainage is the only safeguard against these evils, 
 and many positions, not suspected of this defect, will 
 be found upon examination to be sadly in need of 
 this remedy. 
 
 If the plot of ground lies at the base of a hill, or on 
 its slope, at some distance below the summit, the 
 water percolating through the soil from the higher 
 ground will find its way to the surface along some 
 saturated strata ; and the least that can be done will 
 be, to cut a ditch of from four to five feet in depth 
 along the upper line of the ground, thus intercepting 
 a part of the descending waters. 
 
 This ditch should be laid with tile, or a rude but 
 effective channel made of rubble stone, and in both 
 cases should be half filled with the latter, when pro- 
 curable ; upon which a thick layer of straw should be 
 placed, and the earth pressed firmly in to fill up the 
 ditch. 
 
 For more minute directions relating to the condi- 
 tions of soil requiring drainage, and the various 
 
20 PREPARATION OF THE SOIL. 
 
 methods of effecting it, the reader is referred to the 
 works upon that subject. It is sufficient for this place 
 to say, that there are but few soils that would not 
 derive great advantage from thorough under-draining. 
 
 PLOWING AND CROPPING THE GROUND. 
 
 When the planting of an orchard can be anticipated 
 for a year or two, the ground should be prepared by 
 growing some hoed crop upon it ; as the proper treat- 
 ment for a good crop of corn, or potatoes, forms an 
 excellent preparation for the growth of trees. By 
 this plan, the soil is reduced to a fine tilth, the weeds 
 are subdued, and if the crop .has been well manured, 
 the ground is rich enough for the first year. If the 
 soil is clayey, or otherwise retentive of moisture, the 
 plowing should be performed in the fall, and left 
 in ridges ; but if at all sandy and light, it should be 
 left as compact as possible at that time, and not 
 plowed until spring. 
 
 The ground should be double plowed, by turning 
 a deep furrow, and following in the bottom of that 
 furrow either with a subsoil or common plow. If 
 there is such a thing possible as stirring the soil for 
 eighteen or twenty inches in depth, it should by all 
 means be accomplished, for this reason : a hole dug in 
 a soil, more or less compact, is in effect a cistern. 
 This, while it loses capacity, does not lose any of 
 its power to retain water, by being filled with loose 
 soil, in which a tree is planted. The invigorating 
 effect of water upon the roots of plants is probably 
 nearly exhausted in the first few moments of its con- 
 
PLOWING AND CROPPING THE GROUND. 21 
 
 tact with them, and becomes less and less valuable, 
 the longer the same particles remain, until it is a cause 
 of absolute injury. 
 
 If the hole, therefore, is dug deeper than the sur- 
 rounding soil is loosened, the lower part of it will 
 retain water for an unhealthy action upon the roots 
 planted in it. But if the earth is loosened over the 
 whole field, as low as the bottom of the deepest hole, 
 the drainage from that hole is perfected, and the 
 otherwise stagnant water will flow off, provided an 
 outfall from the field is secured. 
 
 An excellent plan for those who are pressed for 
 time is, to plow five or six furrows, twice deepened, 
 or subsoiled, in the line where the planting of a row 
 of trees is intended, and omit the intervening spaces 
 until a later period. Let these furrows be run, if 
 possible, in the direction of the slope of the ground, 
 to act as drains. 
 
 Those horticulturists, however, who intend perform- 
 ing their work in the most thorough manner, should 
 take this rule as their standard. 
 
 Pulverize the soil of the whole field to a depth 
 greater than the longest roots will be planted, and 
 this can only be well done by 
 
 TRENCHING. 
 
 As frequently performed, the best results of trench- 
 ing are not attained. The true design of its perform- 
 ance is, to add to the depth of the soil, without 
 destroying its capability. 
 
 When the fertile earth near the surface is thrown 
 
22 PREPARATION OF THE SOIL. 
 
 to the bottom of the trench, and covered ten to twelve 
 inches deep with sterile soil, which has never been 
 aerated by frequent stirring, in contact with the 
 atmosphere ; either a very large quantity of manure 
 must be applied, or, with ordinary treatment, some 
 years must elapse, before the soil can become fertile, 
 or capable of sustaining trees in a healthy condition. 
 
 A trench, two or three feet wide, should be dug to 
 the proposed depth, across the end of the ground 
 designed for trenching, and the earth deposited on 
 the side of the ditch opposite to the space intended 
 for treatment. The soil thrown up should now be 
 dressed into an easy slope, so that other earth cast 
 upon any part of its face will not fall to the bottom 
 of the trench, but remain where it is placed. 
 
 A single spade's- width should now be taken from the 
 surface soil, and scattered evenly over the sloping 
 breast of loose earth, forming a layer of three or four 
 inches in thickness, from the bottom of the trench to 
 the top of the bank. Over this should be thrown the 
 next spade's-depth of subsoil, forming a somewhat 
 thicker layer ; and this again is to be covered with 
 part of the adjoining surface-earth; and lastly, over 
 this is placed the third spade's-depth of subsoil. The 
 bottom of the trench may now be simply loosened by 
 the spade, without throwing up the earth, unless it is 
 determined to trench deeper than two feet. The 
 manure to be used should now be spread evenly, so 
 as to form another layer from the top to the bottom 
 of the sloping bank, and the alternate strata of fertile 
 earth, barren subsoils, and manure, continued to the 
 end. 
 
TRENCHING. 23 
 
 The object to be attained is, so thoroughly to mix, 
 as well as pulverize, the two soils thrown together, as 
 to dilute the good earth with the inert ; but it will be 
 perceived, that they have only interchanged positions, 
 without commingling. 
 
 The layers of soil and manure declining at an angle 
 of about forty-five degrees, and which now exhibit 
 their edges at the surface, may be thoroughly inter- 
 mingled by one or two deep plowings. It will at 
 once be seen, that a soil deepened in this manner will 
 demand much more manure than when cultivated to 
 the ordinary depth. 
 
 When the trenching of a plot of ground is finished, 
 a ditch will remain, which must be filled with the 
 earth first thrown out at the other extremity of the 
 field. 
 
 The cost of trenching an acre of ground will de- 
 pend greatly upon the character of the soil, and the 
 depth it is worked. 
 
 The trenching of my own ground may not afford a 
 fair criterion, but it will furnish a basis by which calcu- 
 lations may approximately be made of the expense. 
 
 The soil was a sandy loam, deepened to an average 
 of nearly three feet, with the surface earth of the adja- 
 cent streets, and though very free in its composition, 
 had been very much hardened by the passage of the 
 carts in filling. 
 
 LABOR ON ONE ACRE — TRENCHED THIRTY INCHES DEEP. 
 
 Plowing, one day $3 00 
 
 Seventy-two days' labor, at $1 72 00 
 
 One day carting soil from the first trench to the last one, 2 men 3 00 
 
 Removing stones thrown out 1 00 
 
 $79 00 
 
24 PREPARATION OF THE SOIL. 
 
 From some comparison of the amount of labor upon 
 other grounds, I am convinced that the above would 
 prove nearly an average cost, although the trenching 
 of heavier and more stony lands would cost as much 
 as $100 per acre. Where the labor of preparing an 
 acre at once, appeared too formidable a task, a number 
 of amateurs have practiced the following plan at my 
 recommendation with good results. 
 
 The ground intended for planting is divided into 
 lour equal parts ; and if the whole plot contains an acre, 
 and is a square, each fourth will contain almost 11,000 
 superficial feet, and its four sides be each 105 feet in 
 length. A more convenient plot, for spacing the trees 
 accurately, would be, 100 by 110 feet. Extending these 
 lines to 220 feet by 200 feet would inclose but a trifle 
 more than an acre. 
 
 One of these quarter-acre plots should be thoroughly 
 trenched and manured, to receive all the pear trees 
 intended for the entire acre. None of these trees need 
 be removed before the end of the second year, when 
 another plot has been prepared for the reception of 
 every alternate tree in each alternate row. At the 
 end of the third year, another square having been 
 trenched, remove every alternate tree from the rows, 
 which at the last removal were untouched. The origi- 
 nal square will now contain one half of the whole 
 number of trees, or double its quota ; and the removal 
 of every alternate complete row to the fourth unoccu- 
 pied square, in the fourth year, will place the trees at 
 equal distances throughout the entire ground. Some- 
 what more than the exact number of trees necessary 
 to complete the plan should be planted in the first 
 
TRENCHING. 25 
 
 year, in order to be able to compensate for the loss of 
 any, by substituting trees of equal size and vigor. 
 
 This plan presents advantages which will be more 
 largely discussed, but of which the following is a 
 synopsis. 
 
 1. It divides the labor into practicable portions which 
 do not discourage the planter by their magnitude, and 
 the work is better performed than if more were 
 demanded at once. 
 
 2. Manure, which would be difficult to obtain in 
 sufficiently large quantities, for preparing the whole 
 ground well, may be easily procured for one-fourth the 
 area. 
 
 3. In the best selected lot of trees, there will, from 
 various causes, be some that fail in the first two or 
 three years, and if planted in an orchard, would leave 
 an unsightly blank — or require the planting of a tree 
 that will always break the harmony of the ground, by 
 its smaller size. But trees taken from the near supply 
 will scarcely lose any vigor, by a careful second trans- 
 planting, and not one in a thousand should be lost. 
 
 4. The root-pruning occasioned by removal hastens 
 the bearing of pear-trees, on both pear and quince 
 stocks, many years. 
 
 5. All the nursing which young trees especially 
 require is brought within a small compass, and the 
 labor is materially lessened. The mulching, the hunt 
 for insects, and the washing of the trees, are all per- 
 formed in a small area, and without the fatiguing labor 
 of travelling long distances. The pear tree, above all 
 others, is especially fitted for frequent removals, and 
 
 2 
 
26 PREPARATION OF THE SOIL. 
 
 is, indeed, benefited by them in acquiring capacity 
 for early fruiting 
 
 MANURING. 
 
 Undoubtedly, the most thorough preparation for an 
 orchard or fruit ground would require the enriching 
 of the whole soil nearly as well as most cultivators 
 do the space immediately around the tree. As it is 
 intended that the entire body of earth within the 
 limits of the fruit ground shall be occupied by the 
 roots, it is important that it should contain sufficient 
 nourishment for their sustenance. During the first 
 few years, it is true, they would be supplied with 
 the pabulum they find immediately around the tree, 
 and that in a light soil much of the nutriment at 
 first supplied would have escaped before the trees 
 were fitted by age and growth for its appropriation. 
 But for such a soil, the manure should be adopted to 
 its peculiar condition, and be composted with a large 
 bulk of clay, or swamp-muck, or other organic matter, 
 which will enable a hungry soil to long retain the 
 fertilizing agencies applied to it. A soil, however, 
 which has been naturally supplied with but a moderate 
 proportion of vegetable mould or clayey loam, will 
 not forget for many years the influence of a manure 
 which has been deeply deposited. Used in this manner, 
 manure will exhibit its influence upon the growth and 
 fruiting of the pear tree in a much greater degree than 
 in any subsequent application. It not unfrequently 
 occurs, that sufficient manure for the whole space of 
 ground to be fertilized is not readily obtainable at the 
 time of planting. 
 
MANURE FOR PEAR TREES. 27 
 
 To economize the quantity for present use as much 
 as possible, a partial application, that will serve tem- 
 porarily, may be made along a line of five or six fur- 
 rows in width, thoroughly plowed in, and inter- 
 mingled with the soil. After the holes are dug along 
 this line, well-rotted manure should be strewn in them, 
 and covered with soil. Occasionally, as the hole is 
 being filled over the roots, more manure should be 
 well pulverized and shaken in, but in all cases, in such 
 a manner as to prevent its direct contact with the roots. 
 In deepening a soil for any purpose, it must be remem- 
 bered, that as the quantity of earth to be enriched is 
 greatly increased, a much larger amount of manure 
 will be required. If it be desired to increase the 
 depth of a soil of nine inches to eighteen, and the 
 manure is thoroughly intermixed to that depth, it will 
 require more than double the quantity of the latter, 
 which would be needed to fertilize the first nine inches 
 of depth, as the subsoil is nearly devoid of nutritious 
 matter. But, as the escape and loss of this is upward 
 into the atmosphere, the deepened soil will retain the 
 volatile constituents of manure much longer than a 
 shallow one. 
 
 MANURE FOR PEAR-TREES. 
 
 It is a general truth, that the manure that will 
 produce a good crop of corn or potatoes will perfect 
 a crop of fruit ; but while special manures are to be 
 jealously criticised and tested by experiment, still 
 something should be learned from the special demands 
 of the plant. In the ashes of the pear and apple wood 
 or fruit, and in the potato stalk and tuber, a very 
 
28 PREPARATION OF THE SOIL. 
 
 large amount of potash is found, and the theoretical 
 deduction from that fact, that potash or ashes would 
 add largely to the growth and fruiting of these varie- 
 ties of trees and plants, is found true in practice. 
 But in the ashes of wheat, comparatively little potash 
 is discoverable, while in its place is seen a large 
 amount of phosphates ; and, accordingly, we find the 
 various salts, of which phosphoric acid is the base, 
 exercise a great influence in increasing the wheat crop. 
 ]STow it would be blindness or mulish obstinacy to 
 neglect these facts, and apply manures without atten- 
 tion to the special wants of a plant or tree. Farmers 
 and gardeners who scout contemptuously the teachings 
 of science in regard to manuring, daily practice the 
 most scientific and special theories for manuring plants, 
 to produce perfect vegetables and flowers. 
 
 "Well-rotted stable-manure is without doubt the 
 safest, and ordinarily the most convenient, form in 
 which nutriment can be conveyed to trees, but it is 
 not always attainable in sufficient quantities, nor does 
 it alone produce the highest result. Guano is a con- 
 venient manure, though temporary in its action, unless 
 combined with twenty times its bulk of charcoal-dust, 
 plaster, or partially, dried muck. From two ounces to 
 half a pound may be applied to each tree at planting ; 
 varying in quantity according to the area and depth 
 of ground in which it is distributed. But in no case 
 should it be placed so that the roots will have less 
 than three to six inches of earth, protecting them from 
 its caustic influence. Guano affords an admirable 
 liquid-dressing for trees (especially when exhibiting a 
 languid growth) applied at the rate of an ounce or 
 
MANURE FOR PEAR TREES. 29 
 
 two in a pailful of water, distributed for a space of 
 three or four feet around the tree. 
 
 Of the more concentrated forms of manure, ground 
 bones, horn shavings, etc., are decidedly the best, 
 especially when dissolved in sulphuric acid. 
 
 When used without this treatment, the bones should 
 be a mixture of the finely-ground bone-meal and the 
 crushed half-inch bones in equal quantities. The first 
 will decay rapidly, and afford immediate nutriment to 
 the roots, while the latter will last longer, and yield 
 their virtues when the finer bones will be completely 
 exhausted. But even these generous and excellent 
 manures have a better effect mixed with coarser 
 manures, such as stable-litter, horse-dung, swamp- 
 muck, and other decomposing organic matter. 
 
 Summer applications of stimulating manures have 
 a tendency to produce late succulent growth that does 
 not ripen, and which the winter blights or kills down, 
 endangering the life of the whole tree with its poisoned 
 sap. Late spring applications of manures also stimu- 
 late wood-growth to such an extent in midsummer, as 
 to induce the tree to throw off the young and half- 
 grown fruit. 
 
 In the grounds of the author, during the last season, 
 a Bartlett Pear tree, three years from the bud, set 520 
 pears. "When the fruit had acquired the size of mus- 
 ket-balls, the tree was supplied with guano and super- 
 phosphate of lime, dissolved in large quantities of 
 water, in order to ascertain how great a number of 
 fruits a tree six feet high, and one and a half inches 
 in diameter of body at the ground, would i* r <*n. A 
 barrel was filled with the solution, and set so as to leak 
 slowly about two quarts daily around the roots. 
 
30 PREPARATION OF THE SOIL. 
 
 As the summer advanced, fine thrifty shoots, two 
 and three feet in length, covered the tree, but all the 
 fruits, except about thirty, fell before ripening : while 
 on trees not stimulated by such unnatural nutrition, 
 and which made little or no wood-growth, more than 
 fifty fine pears were matured. 
 
 No tree of that size should have borne one-quarter 
 of that number, but it was an experiment in which the 
 good of individual trees was not regarded. Nature 
 usually refuses to perform the double labor of wood- 
 growth and large fruit production during the same 
 period ; and we cannot, with all our skill, induce her 
 to disregard the laws which govern her delicate and 
 wondrous processes. 
 
 When rich stimulants are applied to bearing trees 
 during the growth of the fruit, the latter is almost 
 certain to fall prematurely, as soon as the unusual 
 nutrition is exhibited in more thrifty production of 
 wood-growth. 
 
 The proper time for the application of such highly 
 organized manures as have been mentioned, is in the 
 fall or in early spring, during the hibernation of the 
 tree. They should always be well and deeply worked 
 into the soil. The cost of manuring varies much with 
 the locality and price of stable manures. If thoroughly 
 manured for the reception of 400 to 800 pear trees — 
 an acre should receive from twenty to fifty double 
 wagon-loads of stable or compost manures. Thirty- 
 five wagon-loads, at two dollars each, would fix the 
 cost of manuring an acre at $70, which would be a 
 very moderate sum. 
 
 In the grounds of Prof. Mapes, at Newark, New 
 
COMPOST. 31 
 
 Jersey, may be seen pear trees of luxuriant growth, 
 producing great quantities of the finest fruit, which 
 have been manured, as he assured me, only with super- 
 phosphate of lime. 
 
 COMPOST. 
 
 There is nothing in his range of labors that gives 
 the genuine lover of fruit and vegetable growth such 
 complete satisfaction as the increase in size and excel- 
 lence of his compost-heap. In it the cultivator is 
 storing up his chemicals for Nature's laboratory, and 
 is thus prepared to furnish to her the elements which 
 shall come forth the purest gold. Untold wealth lies 
 hidden in its dark and unseemly mass, and at the 
 magic touch of the great enchanter, shall burst forth 
 in forms of wondrous beauty. In it his imagination 
 sees hidden the subtle essences which will ripen the 
 golden pear, color the cheek of the melting peach, 
 give lustre to the green foliage and beautiful growth 
 of the trees on which his care is bestowed ; and thus 
 he cheats his senses of the loathsomeness which 
 appears to others. 
 
 No single substance or kind of manure contains all 
 the virtues or manurial requisites for tree or fruit 
 growth ; and a compost which contains all or most of 
 the fertilizing agents, will be always found in practice 
 to produce the finest growth and fruit. 
 
 Excellent results in the growth and fruiting of pear 
 trees have been obtained from a compost formed in 
 the following manner : Peat or swamp muck, and the 
 tough sods of an old headland, were laid down in a 
 layer about six inches thick, and twenty-five feet 
 
32 PREPARATION OF THE SOIL. 
 
 square, and on this a layer of old leather shavings, 
 three to four inches, and an inch of refuse lime were 
 placed. These layers were repeated until the heap 
 was five or six feet in height. To every second layer 
 of sods or peat was added one inch of bone-meal, 
 amounting to one hundred bushels in the aggregate, 
 and twice on the top of the sods a layer of six inches 
 of horse manure, that aided in starting the fermenta- 
 tion. The whole was encased and topped off with sods. 
 A narrow rim was turned upon the edge, forming a 
 basin, and five hundred pounds of potash, dissolved 
 in water, poured upon the heap. If ashes had been 
 obtainable, one hundred bushels of unleached, or three 
 hundred to five hundred of leached ashes would have 
 been applied. The heap contained one hundred cubic 
 yards, was turned twice before spreading on the soil, 
 and was intended more as a medium of distributing 
 the potash, lime, and five hundred pounds each of 
 guano, and superphosphate of lime, afterwards added, 
 and for forming with the peat and leather shavings a 
 good retainer of ammonia in the soil. 
 
 Let every fruit-raiser, each spring and fall, prepare 
 such a compost as the following, and the results of its 
 application to trees will astonish and delight him. 
 
 A heap of leaves, leaf or swamp muck, peat, or 
 rubbish of any organic matter, should be placed at a 
 convenient distance from the house (for no offensive 
 smell need be apprehended, if properly treated), to 
 receive the wood-ashes, the soapsuds, the kitchen and 
 chamber slops. 
 
 Another heap should be formed at the stables, or 
 rather, a pit should be dug, and half filled with tlio 
 
DIGGING HOLES. 33 
 
 absorbing materials, in which should be thrown all 
 the bones and spoiled meat, the carcases of fowls and 
 animals, all the old fish and meat brine, the night- 
 soil from the privies, and the liquid manure from the 
 stables. Even the coal-ashes should be preserved for 
 the small per-cent of alkaline salts they contain ; and 
 to the whole, iron should be added in some shape, 
 either as cinders from the blacksmith's shop or the 
 foundry. 
 
 All this mass is effectually deprived of offensive 
 smell, by covering with a fresh supply of muck, when- 
 ever an escape of nitrogenous matters is perceived. 
 The effect of such a compost, applied to fruit-trees, 
 is almost startling, in the rapidity and hardiness of 
 growth it induces, and in the luscious and highly- 
 colored fruit a soil so fertilized will bring forth. 
 
 As the dark and loathsome mass swells in its pro- 
 portions, the cultivator (who knows it is but the 
 ungraceful form which covers a beautiful soul) sees 
 gorgeous flowers and fruits emerging with colors no 
 mortal hand could bestow. 
 
 DIGGING HOLES. 
 
 If the soil has been trenched or deeply plowed, the 
 digging of holes for trees is a work of comparatively 
 small labor, and they need be made but little larger 
 than sufficient to accommodate the roots without 
 bending or crowding. When, however, the soil has 
 not been thus deeply prepared, the holes should be 
 dug as deep and as large as the most generous views 
 of the planter would dictate, taking care, only, that 
 they shall not be a less width than twice the diameter 
 
 2* 
 
34: PREPARATION OF THE SOIL 
 
 of the spread roots to be planted in them, nor of a 
 less depth than six inches below the bottom of these 
 roots. 
 
 When it is intended to prepare the ground only in 
 the immediate vicinity of the tree, the holes should 
 not be less than four feet in width, by two feet in depth. 
 But no plan can be more defective than digging 
 deep holes in retentive clayey soils, where water will 
 collect without freedom of passage. Filling this hole 
 with loose earth does not alter its character for retain- 
 ing water, and the roots must soon decay. When it 
 is only intended to dig such holes without connecting 
 them one with another in the form of a trench, having 
 an outlet fall, the planter had far better dig but a 
 shallow hole, and prepare himself for very indifferent 
 results without more pains than mere hole-digging. 
 
 DIGGING TREES. 
 
 The disappointment and chagrin which the tree- 
 planter feels at seeing a sickly tree linger feebly 
 through three or four seasons of yellow leaves and 
 dwindling branches, would often be averted if some 
 person interested in the life and growth of the tree, 
 and with skill to direct, were present at its digging. 
 
 It is just at this point that the care of the cultivator 
 should begin, for it is too late for skillful management, 
 when the tree has been ruined in the digging. 
 
 ~No disappointment can be more exasperating than 
 that experienced by one who waits with feverish 
 impatience, year after year, for the fruiting of his trees, 
 and sees them struggle, almost like living sentient 
 things, to preserve a sickly existence, and ultimately 
 
DIGGING TREES. 35 
 
 die from the violence and abuse they received in dis- 
 placing them from the nursery. Many a person has 
 retired care-worn from business, to the farm he has 
 labored half a life-time to obtain the means of purchas- 
 ing, only to be driven back into the old mill-track 
 again, by disappointment at the result of his labor in 
 planting the imperfect, rootless trees sent to him from 
 some famous nursery. The nurseryman is usually 
 sincerely desirous that his trees should be taken up 
 carefully, and arrive in good condition; but petty 
 questions arise regarding the expense of increased 
 labor in digging or packing carefully, and his reflec- 
 tion usually is : that he " guesses they will do pretty 
 well." In pressing seasons, too, he is glad to engage 
 the most ignorant foreigner who offers; to be em- 
 ployed in digging up a tree, about whose necessities 
 the laborer knows no more than he does of the con- 
 stitution of the country of which he is, or expects to 
 be, a voter. Pat or Heinrich, with no higher idea than 
 that he is to take out a good spadeful, sets in his spade 
 close to the body of the tree, and by lifting, and pry- 
 ing, and twisting, brings out a living thing from the 
 earth, which although mangled, and torn, and cut, he 
 cannot conceive is hurt, because it does not groan. 
 
 It is not only stupidity and ignorance with which 
 the purchaser is obliged to contend, but an utter 
 indifference on the part of the laborer to the success 
 or failure of the tree ; and his desire to exhibit a good 
 day's work induces him to hasten that part of his 
 labor in which he should exercise most care. 
 
 In all cases, one should begin with the intention of 
 hastening no part of the digging of a tree which can 
 
36 PREPARATION OF THE SOIL. 
 
 be better done with more time. If the tree is more 
 than two years old, commence at a distance not less 
 than two feet from the body, and increase the dist- 
 ance one foot for every inch in thickness of the tree at 
 the earth-collar. Set the spade into the ground with 
 one edge of the upright blade always turned towards 
 the tree, and bending back the spade, raise the earth 
 with a shaking motion, that will free it from the roots 
 raised by the blade. If the flat side of the blade and 
 the face of the digger were turned towards the tree, 
 every root would be cut off clean, where the spade 
 enters the ground. But by the first method, in addi- 
 tion to the two feet of roots in the solid ball, there 
 will remain rootlets and fibres to the width of the 
 spade. 
 
 In this manner proceed around the tree, with the 
 edge of the spade turned towards it, and you will cut 
 very few of the roots which extend into the trench. 
 
 Let a sharp cutting spade be provided, which should 
 never be used for digging, and with this cut smoothly 
 all the roots that extend beyond the trench until the 
 lowest layer of roots is reached, and proceed to dig 
 under them, by laying the spade nearly flat, and 
 parallel with the ground, and thrusting it under the 
 ball to cut the tap-root. Having cleared away the 
 loose dirt, shake the tree gently back and forth, until it 
 is ascertained where the tree is held by the remaining 
 roots ; and then, with a digging-fork, dislodge the 
 earth in the ball from them, and only lift it when yon 
 find that the tree will not strain, or the roots break. 
 
 A gentle shake will now free it thoroughly from 
 earth without clashing it against the ground, as most 
 
DIGGING TREES. 37 
 
 laborers will do unless watched. From this time, the 
 sooner it is in the ground the better ; but if replanting 
 is delayed, Nature must be imitated as nearly as pos- 
 sible, by hiding the roots from the light and air, in 
 the best manner, and as soon as you can. An old rug, 
 pieces of matting, wet straw, or, when these are not 
 convenient, a light, but complete covering of pulver- 
 ized soil, should be thrown over the roots. 
 
 Even in a rainy or cloudy day, injury is received 
 by exposure to the chilling atmosphere or light. 
 
 When the soil is sufficiently adhesive, and the trees 
 to be planted are near their destination, a ball of earth 
 may be left around the roots, and the whole carefully 
 lifted in the arms of two men, and set in the hole. 
 
 There is in plants a condition somewhat analogous 
 to animal heat, though hardly sufficiently well defined 
 to be pronounced vegetable heat. But it is certain 
 that the temperature of plants must be maintained 
 within a limited range, to preserve their juices from 
 destructive change; and this limit is much re- 
 stricted, when the roots are deprived of their natural 
 protection, and exposed to chilling atmosphere. It is 
 not necessary that the temperature of the air should 
 even be lowered to the freezing-point, to accomplish 
 great injury to the naked roots, which, while protected 
 by earth, could endure an absence of heat indicated 
 by thirty degrees below zero. There is something in 
 this analogy of condition of plants to living beings 
 which, while it excites our wonder, reveals to us how 
 little we have yet learned regarding their mysterious 
 processes. 
 
 I have seen some of the roots of a pear tree, stand- 
 
38 PREPARATION OF THE SOIL. 
 
 ing ii2)on a bank, exposed on one side entirely unpro- 
 tected, to a severe winter, without injury. The 
 requisite condition, or heat being maintained by their 
 connection with the larger body of roots, which were 
 protected in the soil — -just as we daily expose a part 
 of the person to the cold with impunity, while the 
 naked body would not endure a temperature many 
 degrees higher, without perishing. 
 
 There is an equal danger in exposure to the opposite 
 extreme of temperature, though not so rapid in its 
 consequences. A cold bleak wind is far more effective 
 in drying up the sap than a moderately warm tem- 
 perature, exerted for the same length of time. The 
 effects of both extremes of heat and cold are the same. 
 The sap is inspissated to such a degree, that the 
 empty cells close up, and become incapable of again 
 exerting the mysterious endosmose action by which 
 their functions are employed. Could the lungs of a 
 drowned person be once more inflated, the blood would 
 commence its flow ; or could the blood be induced to 
 move by friction, the empty air-cells of the lungs 
 would fill, and the vital functions of life once more 
 commence. Could we fill the collapsed sap-vessels of 
 the dried tree, we should gain one point in its recovery, 
 and in the appropriate place the means for this will 
 be discussed. 
 
 SOILS FOR PEARS. 
 
 It is somewhat mortifying to the promologist, after 
 twenty years of careful study of the laws which 
 govern the growth and fruiting of trees, to feel con- 
 
SOILS FOR PEARS. 39 
 
 strained to acknowledge, that not only what he has 
 learned from others, but much of what he has gathered 
 from his own experience, is to be distrusted — perhaps 
 unlearned. 
 
 In nothing is he likely to be more disappointed 
 than in the soils which analogy and theory would 
 induce him to point out as superior. So many influ- 
 ences and conditions affect the results of horticultural 
 effort, that disappointment often follows the selection 
 of what appear the finest soils. The Newtown Pip- 
 pin, on the soil of Long Island, where it originated, 
 refuses to yield the exquisite juices and rare perfumes 
 which distinguish this king of apples ; and from the 
 same island which once sent forth sloop-loads of the 
 rarest Yergalieu Pears, scarcely a bushel of perfect 
 fruit of that variety has been gathered in one season 
 for the last fifteen years. Neither the richest soil, nor 
 the most careful cultivation, any longer produce good 
 fruit of these varieties ; while on the rugged farms 
 along the Hudson, the Newtown Pippin preserves its 
 superiority with scarcely an attempt at cultivation 
 bestowed upon it ; and through the central and north- 
 ern counties of New York, the Yergalieu continues 
 to produce its unrivalled fruit. Most of the other 
 varieties of Pear are produced on Long Island and in 
 New Jersey in great excellence and abundance. Yari- 
 eties of pears are pronounced excellent in the vicinity 
 of Boston, which are worthless when raised in other 
 localities with equal care in cultivation. These anom- 
 alies prevent us from declaring with certainty upon 
 the fitness of any soil for all varieties of pears, when 
 that particular locality and soil have not been tested 
 
40 PREPARATION OF THE SOIL. 
 
 by experiment. No prudent man will, therefore, plant 
 a very large number of trees, of varieties which have 
 not been proved in his neighborhood ; at least, not 
 without having made careful inquiry regarding those 
 that have succeeded or failed. 
 
 Still, general rules that should govern in the choice 
 of soils may be given. No soil, however rich, that 
 allows water to remain on its surface more than a day 
 after it has fallen, or to rise in holes dug not more 
 than four feet deep, is fit for plantations of the Pear, 
 or, indeed, of any other fruit tree. And no light, thin 
 soil, which is not susceptible of deepening, can be 
 relied on. 
 
 The soil for the Pear must be dry, and either deep, 
 or capable from the nature of its subsoil of deepening 
 without destroying its excellence, and of a looseness 
 of texture sufficient to allow the free extension of the 
 tender rootlets. 
 
 A peaty or alluvial soil, or one too rich in vegetable 
 mould, may induce a luxuriant and beautiful growth 
 in appearance, the succulent shoots of which a rigor- 
 ous winter would certainly blight. A free loam 
 having a large preponderance of sand, without being 
 light, is preferable, as it is easily worked, at times 
 when a clayey soil would be nearly a bed of mortar. 
 "With proper manuring the first would produce a 
 stocky, well-ripened, but comparatively short growth, 
 while the latter, if in good condition, would induce 
 one more vigorous, but frequently unripened. 
 
 A noticeable instance of this difference is seen in 
 the fact, that the winter blight of the Pear has never 
 been known on the rich, but light soils of New Jersey 
 
SOILS FOR PEARS. 41 
 
 and Long Island, which seem peculiarly adapted to 
 the growth, productiveness, and longevity of the Pear ; 
 while the winter of 1855 destroyed many thousands 
 of pear trees on the strong soils of the counties of 
 Central New York. In the neighborhood of Syracuse, 
 this was especially remarkable. 
 
 Nothing can be more fatal to the hopes of the pear 
 grower than the selection of his trees from an alluvial 
 flat. Blight at some period of their existence is sure 
 to manifest itself in a great number of them. Free 
 soils, however, it must be granted, are subject to 
 balancing evils, in affording shelter to innumerable 
 tribes of insect depredators, in fostering the produc- 
 tion of equally innumerable varieties of weeds, and 
 in more readily parting with moisture and manure. 
 
 A more nearly perfect soil as a base, for the cultiva- 
 tion of the Pear, is a somewhat heavy loam, composed 
 of three-fourths of coarsely granulated sand, fifteen to 
 twenty per cent of clay, and the remainder of vege- 
 table matter. This should rest upon a subsoil of sand 
 and clay, extending to the depth of three or four feet. 
 A bed of gravel should underlie the whole, thus afford- 
 ing perfect under- drainage. It would be well for the 
 planter, before engaging largely in the business, to 
 ascertain the longevity and productiveness of such 
 pear trees as are growing in his neighborhood. Many 
 of the old Dutch residences of Brooklyn, erected long 
 before the Revolution, bearing evidence of the mili- 
 tary violence of that period, are surrounded by trees 
 older than themselves — trees that have outlived two 
 or three generations of houses, each of which may 
 have seen as many generations of men pass away. 
 
42 PREPARATION OF THE SOIL. 
 
 Mr. Downing certainly made a great mistake when, 
 in writing a description of the soils suitable for the 
 Pear, he pronounced a sandy loam unfitted for the 
 permanent growth of the tree. Two or three hours' 
 ride through the western end of Long Island would 
 have convinced him that there w T ere, in that locality, 
 more pear trees, from fifty to one hundred years old, 
 than in all the rest of the United States. The number 
 of pear trees, more than forty years old, in King's and 
 Queen's counties alone, must be greater than fifty 
 thousand. At Greenpoint, L. I., now the Seventeenth 
 Ward of Brooklyn, may be seen an orchard of more 
 than one hundred pear trees, which the oldest resi- 
 dents remember to have been of full size, and in full 
 bearing, in their boyhood. Three of these trees I have 
 found to measure respectively nine feet, ten and one- 
 half, and eleven feet in circumference. These last 
 cannot have been in existence less than one hundred 
 and fifty years. 
 
 These were the offspring of seed planted by the 
 Dutch and Huguenot exiles, about the time of the 
 settlement of the town in 1648 ; and are certainly good 
 evidence of the longevity of the Pear, on compara- 
 tively light soils. I do not assert, however, that trees 
 planted on thin, sandy soils, especially such as overlie 
 an impervious, or a poisonous subsoil,* would not be 
 liable to blight. On such soils, the roots, compelled 
 to keep near the surface, are exposed to the sudden 
 and extreme heats of summer, by which their sap is 
 so highly heated as to destroy the more newly-formed 
 
 * As is the case, to a limited extent, in some districts of New Jersey, where the 
 protoxide of iron— so injurious to vegetation— prevails. 
 
TRANSPORTING. 43 
 
 and tender spongioles and sap-vessels. In such case, 
 the roots are said to be scalded ; because, at their 
 shallow position, they are unable to obtain sufficient 
 moisture for the supply of the leaves, which, by their 
 abundant evaporation, lower the temperature of the 
 sap — vapor being so perfect a conductor of heat. The 
 frozen sap-blight has not, within the memory of man, 
 been known to visit the localities above-mentioned, 
 except under the circumstances noted relating to 
 subsoils. 
 
 TRANSPORTING. 
 
 Trees ought always to be packed, when the distance 
 from the nursery to their destination is greater than 
 can be accomplished in three or four hours ; and, even 
 in the latter case, their roots should be well protected. 
 Packing is a labor that most nurserymen would avoid, 
 as the charge seldom covers the bare cost of labor and 
 material ; but no man who values health and vigor in 
 his trees will grudge five times the usual charge, if its 
 payment was necessary. Indeed, it ought to be a 
 standing rule with nurserymen to charge such a price 
 for trees as would cover the cost of packing ; and then 
 to pack them would be a matter of course, which the 
 mistaken economy of the customer would not induce 
 him to avoid. 
 
 Unless the purchaser has bought only a small num- 
 ber of trees, he should order them to be packed in 
 boxes, that will endure the rough handling of freight- 
 men, and protect them from bending, breaking, and 
 exposure. 
 
 If trees are to be removed long distances in tight 
 
44 PREPARATION OF THE SOIL. 
 
 cases, they should be moderately dry, as if wet, or 
 packed with very damp moss, or straw, they are liable 
 to grow or to heat, and mould. 
 
 Straw and other coarse material should be distri- 
 buted among the tops, and moss among the roots, 
 separating not only the layers of trees, but, as far as 
 possible, the individual trees and roots from each 
 other. "When the transit is by water for a long dis- 
 tance, the moss should be dried, as sufficient humidity 
 will be gathered on the passage ; and the roots should 
 be first dipped in a mortar, composed of clay and 
 water, by which they will receive a coating of earth, 
 which will protect each rootlet from the atmosphere. 
 
PAKT II. — THE SEEDLING, AND PKOPA- 
 GATION OF YAKIETIES. 
 
 THE SEEDLING. 
 
 It is surprising that so little attention has been paid 
 to the perfection of the seeds which form the germ 
 of the trees we so highly value. Pear seeds are 
 peculiarly liable to prove defective, being gathered 
 from all sources ; and although they have recently sold 
 at prices, varying from one hundred to two hundred 
 dollars per bushel, there has not been a strict scrutiny 
 as to their quality. The dealer cannot be too severely 
 blamed for this, as no standard of excellence has been 
 established by the nurserymen. The latter is intent 
 only on procuring a large supply of stocks for bud- 
 ding, and as the results of inherent weakness in the 
 stocks do not always manifest themselves in the nur- 
 sery, he entertains but little anxiety about the source 
 or defects of the seeds he plants. 
 
 After abundant experience, I am satisfied, that not 
 one-half of the pear seeds sown vegetate ; and of those 
 that do, not more than one-fourth produce healthy 
 stocks, and that of the hundreds of thousands of trees 
 sold from the nurseries, not one in five reaches its 
 tenth year. 
 
 Carelessness in transportation, ignorance, or indo- 
 
46 SEEDLING — PROPAGATION OF VARIETIES. 
 
 lence in planting, and neglect or absolute abuse in 
 cultivation, are fatal to thousands ; but the indiffer- 
 ence of the seed collector to the condition of health 
 in the seed, equals all other causes in destructiveness. 
 If the fruit is unripe, the seed must necessarily be 
 imperfect, and the perry pomace is usually formed 
 from fruit, of which but a small portion is perfectly 
 ripe. The variety of pear from which seed is to 
 be taken is never considered, except by amateurs; 
 and as many of our varieties are known to be tender 
 in their wood, tardy in their growth, or badly shaped, 
 and short-lived, the fruit cracking or rotting at the 
 core, the offspring must be more or less corrupted by 
 these defects. If allowed to remain only for a short 
 time in the pomace or rotten fruit, acetous ferment- 
 ation begins ; and the seed commencing to vegetate, 
 the germ is injured by the acid. 
 
 It must have been noticed that few seedlings make 
 their appearance on ground where apples or pears have 
 fallen, or been deposited after rotting in the cellar, 
 while from the dung of animals fed on them, seed- 
 lings start from almost every dropping; in the latter 
 instance, all the fermenting acid matter of the pulp 
 had been appropriated in the economy of digestion. 
 
 Pear-seeds are injured, not only by being kept 
 moist for a long time, but quite as often in the process 
 of drying, and from being kept too dry. Large masses 
 of moist seeds engender heat, but if the latter are ex- 
 posed to constant atmospherical drying, the germ of 
 many of the seeds would become greatly injured. 
 ?ear-seeds, soon after being cleaned from the pulp, 
 hould be separated from each other by some desic- 
 
TFE SEEDLING. 47 
 
 eating material, such as sand, charcoal dust, &c. 
 From experience, we have found, that to obtain 
 healthy seedlings for budding or grafting, the seed 
 must be selected from healthy and vigorous trees. 
 
 In any part of a pear-growing country, there may 
 oe found large, vigorous trees, producing from ten to 
 twenty bushels of small, well-shaped, but unmarket- 
 able pears, having large and full developed seed — which 
 fruit can be purchased for a small sum. These should 
 not all be gathered at once, but at three or four periods 
 — obtaining at each time only those that are ripe or 
 nearly so. As fast as they become quite soft, the seeds 
 may be pressed out and sifted from the pomace, 
 and before becoming quite dry, or indeed they may 
 immediately, be mixed with two or three times their 
 bulk of the sand and charcoal dust, &c., and after 
 drying for a few days be preserved until Spring. 
 Much has been said of late about the adaptation of 
 varieties to each other ; that is, that certain varieties 
 of pear should be grafted upon those having the same 
 habits of growth. But upon a large scale this is 
 impracticable. 
 
 Some English nurserymen prefer the seeds of the 
 Virgalieu, as they are large and full, and Mr. Berck- 
 mans has often told me that he has found all varieties 
 do well on the Virgalieu stock. There is little doubt 
 that the stocks produced from the seeds of the more 
 advanced and refined varieties produce fruit, when 
 grafted upon, sooner than in inferior seedlings. But 
 there is the serious drawback, that the finer varieties 
 are shorter lived, and more subject to disease, than the 
 Crab Pear, almost in the ratio of their excellence. 
 
48 SEEDLING PROPAGATION OF VARIETIES. 
 
 From information of the use of a crab pear, in Con- 
 necticut, known as the Perry, and from its great vigor, 
 hardiness, and longevity, I anticipate excellent results 
 from its use as a stock. 
 
 After what has been said, it will be almost unne- 
 cessary to state that varieties subject to blight ; or 
 fruit from trees that have been injured by it, must 
 always be avoided by the seed collector. One cause 
 of defect and failure in trees is, the selection of suckers 
 for stocks. It has been customary for some nursery- 
 men, during the great demand for pear stocks, and 
 their consequent scarcity, to employ the vagrant and 
 wandering families of negroes to grub up the suckers 
 in woods, and around old pear trees, for use in the 
 nursery. Of the disadvantages attending the use of 
 such stocks, it is hardly necessary to speak. 
 
 PLANTING SEED CULTIVATION OF SEEDLINGS. 
 
 The seeds should be sown in October, after frost has 
 made its appearance, or in early spring. The former 
 is thought by many to be preferable. The conditions 
 favorable to their growth, are the same as for the best 
 cultivation of trees. The soil should be deep, dry, 
 well pulverized, and moderately rich. When grown 
 in very rich or damp soils, they make a rank, luxuriant 
 growth, but form excellent subjects for that pestilence 
 of the Pear tree — the blight. Indeed, of all seedlings, 
 not exotic, I think the Pear has generally proved the 
 most difficult to grow. If the soil should be poor, the 
 plant is stunted and small; and such plants seldom 
 attain a vigorous condition, and are entirely unworthy 
 of use as stocks for budding. 
 
CULTIVATION OF SEEDLINGS. 49 
 
 To secure the proper mean requires good and care- 
 ful management. The soil should rather be a rich 
 mould from an old pasture or meadow, than one re- 
 cently manured ; and not largely composed of leaf or 
 swamp muck, which would tend to form a succulent 
 and unripe growth. When but a few thousand are 
 needed — the best plan is to form a bed in some dry or 
 well drained spot, in the following manner — for 
 10,000 seedlings, dig out a space thirty feet by fifty, 
 two feet deep, and return only the surface soil; to 
 this add: earth from old headlands, sods from a 
 pasture, which have been rotted during the previous 
 summer, with three or four loads of leaf or swamp 
 muck, which has been one year exposed, and a similar 
 quantity of well rotted barn-yard manure. These, 
 with a bushel or two of lime, or what is greatly 
 preferred, fifty pounds of super-phosphate of lime, 
 should be thoroughly intermixed ; and the seed sown 
 in rows one foot apart. In this manner, if the season 
 should prove to be one of drought, the bed may be 
 watered and shaded from the sun during the hottest 
 weather. It is important to obtain a large early 
 growth ; so that, by the first of August, they should be 
 at least a foot to eighteen inches high, and quite stocky. 
 It would be much better if the seedlings could have 
 a greater distance between them ; but this peculiar 
 management would be found quite impracticable on a 
 large scale. Newly-cleared wood land, when dry, and 
 cultivated for two years, is favorable to the growth 
 of seedlings ; and in all cases, soil which has not before 
 grown fruit trees, must be selected, and nearly or quite 
 as deeply tilled as the bed above described. Unless 
 
 3 
 
50 SEEDLING PROPAGATION OF VARIETIES. 
 
 a good growth is early secured, the plants are liable 
 to two serious disadvantages : 
 
 First, if they should continue late in growth, and 
 the early frosts overtake them with succulent and un- 
 ripened wood, the frozen sap-blight will often destroy 
 them, unless amply protected by removal and burial 
 in the soil. And, secondly, pear seedlings are fre- 
 quently attacked in the hot mid-summer months by 
 a sort of rust, that appears in spots on the leaves, 
 which soon after ripen, and then the growth ceases. 
 
 The only preventives are, to secure a full growth 
 early in the season, or to shade the plants during the 
 continuance of the hot weather. 
 
 In the latter part of July, or early part of August, 
 when the growth has become somewhat checked, and 
 many of the leaves are ripening, the tap-roots may be 
 cut by thrusting a long handled instrument— some- 
 what like a spade, but of half the width, thinner 
 and quite sharp — in an oblique direction, beneath the 
 plants, six to eight inches below the surface. This is 
 practiced in England and France much earlier, say 
 in the middle of June, but is objectionable on account 
 of checking their growth. In the first method, the 
 retiring sap will form new fibrous roots, which will 
 much assist the growth in another season. 
 
 In the fall, pear seedlings must always be removed, 
 and the first grown and best rooted selected for the 
 nursery rows, to be budded the next summer. The 
 second quality also is sometimes planted in the nur- 
 sery for budding the second summer ; but seedlings of 
 the third quality, and sometimes of the second, are, the 
 next spring, replanted in the bed — not being sufficiently 
 
OBTAINING NEW SEEDLING VARIETIES. 51 
 
 vigorous for budding. The winter is often fatal to 
 seedlings in the bed, by heaving them out of the ground. 
 They are therefore packed in sand in the cellar, or are 
 buried, top and roots, in close beds, until spring, for 
 preservation. 
 
 OBTAINING NEW SEEDLING VARIETIES. 
 
 These are the result of accidental or intentional 
 hybridization, or of the natural tendency of the seed to 
 change, both in the character of the fruit, and the 
 habit of the tree. It may be assumed that, although 
 seedlings of pears resemble the parent, yet that no 
 two seedlings, of cultivated varieties at least, produce 
 fruit exactly alike. 
 
 The fruit of some of the natural seedlings — that is, 
 those not produced by complex hybridization, and 
 found growing without the aid of art — often reproduce 
 their variety by their seed ; or, at least, plants of almost 
 perfect similarity. But there is ever a constant ten- 
 dency in the most luscious and melting varieties to 
 return to the wild state. Van Mons, of Belgium, who 
 expended a life-time in experiments on the variation 
 of pear seedlings, held the theory, that " wild pear 
 trees, in a state of nature and in their native soils, 
 always reproduced seed without perceptible variation ; 
 but that, as soon as the original circumstances are 
 altered, and the seed is planted in a new climate or 
 soil, change commences." His theory is at this time 
 familiar to all, and need be but briefly alluded to here. 
 The pear selected for its seed must have travelled, 
 one step at least, away from the acrid crab. It is 
 essential moreover, that it should not be of the higher 
 
52 SEEDLING PROPAGATION OF VARIETIES. 
 
 order, as he asserted the theory, that at or near the 
 sixth generation of successive seedlings, the highest 
 point of excellence is reached, and a rapid declension 
 begins. I have nowhere seen confirmatory examples 
 of the last portion of his dogma, 
 
 The seeds of the variety being chosen, its fruiting 
 was to be accelerated by every means, as the short life 
 of man would scarcely suffice for the six generations 
 required, when the fruiting of each was extended to 
 the natural term of fifteen to twenty years. The seed- 
 lings were therefore subjected to root pruning, summer 
 pinching, ringing of the bark and twisting of the limbs, 
 until the sap retarded in its passage was tortured into 
 forming fruit. 
 
 The seeds of the first generation, whose fruit would 
 exhibit but slight amelioration, were sown, and the 
 fruiting hastened in the same way, and the seeds 
 sown successively until the fifth and sixth generations 
 were reached. From these he produced a great variety 
 of glorious fruits. 
 
 The limits designed for this book will not permit 
 even a hint at the extensive discussion this theory has 
 elicited, but few can doubt at this day, that the cause 
 of the variation in all cases is hybridization through 
 the flow T ers. I have never seen evidence sufficient 
 to convince me that the continual cultivation of a 
 crab pear would ever alter its characteristics in the 
 individual tree or its grafts. 
 
 Amateurs do not, however, cultivate or preserve 
 every seedling produced. Certain indications govern 
 them in their selections in the seed-bed, or soon after 
 
OBTAINING NEW SEEDLING VARIETIES. 53 
 
 transplanting, and those only receive great care and 
 attention which are of promising appearance. 
 
 If the leaves of a seedling exhibit an excess of down, 
 or the branches are very thorny, the probabilities are 
 against its proving of sufficient excellence to warrant 
 its cultivation. To these marks of inferiority, I have 
 added, from my own observation, a peculiar bright, 
 deep green, not easily described, a remarkable vigor 
 of growth, an unusual quantity of limbs, and a thick 
 bushy foliage. The formation of fruit for any other 
 purposes than reproduction, or the mere creation of 
 seeds, is an unnatural process — or, in other words, is 
 produced by artificial means. None of our finest 
 varieties of pears equal seedlings in their profuseness 
 of foliage and shoots. In the former, the number of 
 shoots is generally less and the growth much stouter, 
 more stocky and straight. 
 
 "When this is the appearance of the young seedling, 
 and the leaf is bright and oleaginous, instead of dull 
 and downy, when the petiole of the leaf is long and 
 clean, when the color of the wood is more inclining 
 to purple or yellow than bright green, and when the 
 spurs and spines which appear are blunt, instead of 
 long, sharp, and thorn-like, we may reasonably con- 
 clude that a new variety of some excellence will be 
 produced. 
 
 If the fruit sets well in spring, and continues to grow, 
 although frosts and blasting winds have injured other 
 fruit, it is a sign of hardiness ; and if more than three 
 to six fruits set in a single coronal of flowers, it is a 
 fair signal of great productiveness. More than one 
 season will be necessary to prove its excellence, as 
 
54 SEEDLING PROPAGATION OF VARIETIES. 
 
 many promising fruits, in their first season, have 
 important defects, such as rotting at the core, gritti- 
 ness, or astringency. Some excellent pears have 
 been discarded as outcasts in their first fruiting, 
 which subsequently proved to be worthy of high rank. 
 It has been advised not to hasten the fruiting of seed- 
 lings, by budding on the quince or grafting on older 
 trees, as it is supposed to change the character of the 
 fruits too much for identification in future growth; 
 but for these opinions I can see no good reasons. M. 
 De Jonge, of Brussels, says : 
 
 " A bud inserted near the ground in a quince stock, 
 will produce fruit in the third or fourth year ; and, 
 though the wood may acquire a different tinge, yet 
 the form of the fruit will remain the same, although 
 some varieties may be larger, of richer flavor, and in 
 greater abundance. These effects are, however, excep- 
 tions, and are attributable to the sort of quince, of 
 which there are several varieties, differing as widely in 
 their influence on the Pear, as the varieties of the 
 wild pear employed for stock." 
 
 The period of time required to prove a new variety 
 will exhaust the patience of most persons. Three 
 years will be required to judge if the seedling promises 
 sufficiently to encourage its cultivation ; seven years 
 more, with pruning and good cultivation, to produce 
 fruit; five years more, of successive fruiting, to 
 definitively test its quality, and correctly determine its 
 worth. 
 
 Fifteen years of extra care and attention are thus 
 required to prove a single variety ; and if to this we 
 add ten years more, before it can be extensively 
 
HYBRIDIZING. 55 
 
 known and cultivated, we may see how slowly the 
 labors of the pomologist are crowned with success, 
 but this period may be abridged one-half by working 
 upon the Quince. 
 
 In Mr. Hovey's splendid collection of American 
 Seedling Pears are some of remarkable promise. 
 Among those termed by Mr. Hovey, Dana's Seed- 
 lings, are several which are admitted by such excellent 
 judges as Mr. Louis Berckmans, to possess signs of 
 rare goodness. 
 
 Many seedling collections would amply repay the 
 labor and cost bestowed upon their cultivation ; while 
 in others, labor would be entirely thrown away upon 
 thousands of worthless varieties, without securing one 
 valuable sort. 
 
 HYBRIDIZING. 
 
 It is often desirable to combine the qualities of two 
 pears in a new variety, and this is practicable only 
 through their flowers. When the blossoms are about 
 to open, inclose the cluster selected with a lace bag, 
 and when perfectly expanded, cut away the stamens 
 or male organs of the blossoms, and with a small color- 
 brush gather the pollen from the anthers of the variety 
 with which it is designed to cross, and impregnate 
 the pistils left standing in the blossoms — which should 
 again be inclosed in the lace bag until the petals fall 
 (Figs. 1 and 2). The seeds taken from this fruit, when 
 ripened, should be planted with care, and a full detail 
 of the double parentage noted. It by no means fol- 
 lows that these seeds will all produce the same fruit, 
 for the original varieties from which they have been 
 derived will exercise more or less influence in causing 
 them to vary. 
 
56 SEEDLING PROPAGATION OF VARIETIES. 
 
 The stamens when cut away must not be ripe 
 enough for their pollen to communicate with and 
 
 Fig. 2. 
 Fig. 1. 
 
 Fig. 1 A fruit bud near blossoming. 
 
 Fig. 2. Represents a coronal of flowers from a single bud. 
 
 fertilize their own pistils. The pollen used for impreg- 
 nating must be ripe and powdery, and the stigma of 
 the pistil must be damp. It was in this way that Mr. 
 Knight produced his Monarch, Dummore, and other 
 fine Pears, though the general results of this process 
 do not seem to be remarkable. 
 
 Mr. Louis Berckmans, from whom I have freely 
 drawn information for this work, has some 30,000 
 seedlings of his own propagation and of collections 
 from Yan Mons, Esperin, BrvoRT, Dr. Brlnckle, and 
 other eminent pomologists, which he has selected by 
 various marks and tokens which are eloquent to him 
 in prophesying the merits of their fruits. He does 
 not, I think, after a long experience, pay much atten- 
 tion to artificial hybridization for producing new 
 varieties. 
 
 Notwithstanding the splendid results of a systematic 
 
LEAF-BLIGHT OF SEEDLINGS. 57 
 
 improvement of the Pear, and the noble fruits obtained 
 by the gentlemen named, we have been indebted to 
 accident, or rather to the voluntary contributions of 
 Nature, for those pears which rank the highest in 
 beauty, flavor, and general excellence. The Duchesse, 
 found in a hedge at Angers ; the Seckel, in the woods 
 of Pennsylvania ; the Yirgalieu, the Bartlett, and the 
 Louise Bonne de Jersey, whose origin is not believed 
 to be the subject of design, all confirm this view; 
 while we must acknowledge that there is a delicacy 
 in the constitution of many of the pears obtained by 
 scientific propagation, that renders them inferior to 
 the accidental varieties. 
 
 In fact, the superior vigor and hardiness of those 
 varieties obtained through accident, alone enabled 
 them to survive the neglect and difficulties under 
 which they sprang into existence ; the high-flavored, 
 large, and truly splendid varieties produced by scien- 
 tific skill and high cultivation, maintain their superi- 
 ority only under the conditions in which they were 
 nurtured. I have seen the Duchesse d'Angouleme 
 growing on quince stock, for twelve years, in a grass 
 plot, without attention, where it had been planted 
 when twenty years old, and yet producing large, 
 melting fruit. 
 
 A Flemish Beauty, Beurre Bosc, or Beurre Diel would 
 have succumbed under this treatment long before. 
 
 LEAF-BLIGHT OF SEEDLINGS. 
 
 Leaf-blight is the terror of nurserymen, and when 
 it makes its decided appearance, his hope of success 
 for the season is at an end. 
 
 3* 
 
58 SEEDLING PROPAGATION OF VARIETIES. 
 
 The disease is not necessarily fatal, but when plants 
 in the seed-bed are attacked by it, the cultivator will 
 almost desire that they had perished outright ; as great 
 numbers of them will be checked so prematurely in 
 their growth, as to be unable to endure the rigor of 
 the next winter. 
 
 On the first appearance of the disease, small brown 
 spots are seen upon the under side of the leaves of the 
 weaker plants in the seed-bed or nursery rows, which 
 spread quickly over the whole leaf, and in a few days, 
 over the entire collection of plants. Growth stops at 
 once, the leaves fall, and budding for that season is 
 of course prevented. At this period all nostrums and 
 chemicals are useless. The fact that this disease pre- 
 vails most in old nursery grounds, and indeed is 
 almost confined to soils long cultivated, points to the 
 necessity of restoring to the soil its original qualities, 
 or of planting only in new soils. The disease is doubt- 
 less of fungous character, and as its appearance on 
 the leaf would indicate, is highly contagious. As 
 remarked twenty years since, it is much more pre- 
 valent upon the leaves of seedling stocks than upon 
 those of budded and fine varieties. Buds set in stocks 
 attacked with this pestilence, and which have suffi- 
 cient vitality for growth, produce healthy trees, whose 
 leaves remain unspotted. This has afforded a curious 
 subject for speculation among porno! ogists. 
 
 Mr. Downing supposed this disease to be identical 
 with the cracking and cankering of the fruit of some 
 varieties. 
 
 Some kinds of pear trees in bearing in my grounds 
 are slightly attacked every year, but the disease makes 
 
PROPAGATION BY LAYERS AND CUTTING8. 59 
 
 no progress ; the small number of leaves affected drop 
 off, and growth commences again, though the fruit 
 does not acquire more than half size. The best pre- 
 ventives are : to plant in new, deep, and rich soils ; 
 to cultivate well and obtain a good, strong growth 
 before the first of August. 
 
 An article upon this subject, exhibiting evidence of 
 close investigation, and containing suggestions of much 
 value, was written for The Horticulturist some years 
 since, by Mr. Ii. E. Hooker, of Kochester. 
 
 PROPAGATION BY LAYERS AND CUTTINGS. 
 
 With the Pear this is ahvays a difficult process, and 
 requires nice management. If the theory regarding 
 the necessity of affinity between the stock and the 
 graft is worthy of attention, propagation by layers is 
 important, for nothing can be nearer in affinity to a 
 variety than the variety itself. Some varieties are 
 much more easily propagated in this manner than 
 others, but when the proper conditions are observed, 
 success is attainable with all. When the leaves are 
 ripening in the early part of August, the lower shoots 
 of the present year's growth should have the bark 
 and sappy wood cut through on the lower side, to 
 about one third of the diameter of the shoot. Some- 
 times a ring of bark about an eighth of an inch wide 
 may be removed entirely around. The shoot is then 
 bent down into a hole (care being taken not to break 
 it at the cut), and covered with fine soil, tightly 
 packed. The retiring sap from the ripened leaves is 
 arrested at the incision, and there forms rootlets. I 
 have succeeded by this method in producing hand- 
 
60 SEEDLING PROPAGATION OF VARIETIES. 
 
 some trees from about one half of the branches lay- 
 ered. When it is desirable to do this somewhat 
 extensively, a " stool" may be formed by cutting off 
 the tree about a foot above the ground. The next 
 season there will be produced a dozen or more thrifty 
 shoots from a tree two years old, which may all be 
 layered as above described. When the shoots are too 
 high for this kind of treatment, incisions may be made 
 in them, and balls of clay and cow-dung mixed together 
 put over the incisions, inclosed with matting, and 
 tied. 
 
 QUINCE STOCKS. 
 
 These are always propagated by layers or cuttings. 
 Any attempts at propagating by seeds would evidently 
 be unsuccessful in producing a uniform variety fitted 
 for budding with the Pear. 
 
 The Angers and, latterly, the Paris varieties of the 
 Quince, are the only ones in use for this purpose. 
 The qualities needed for stocks are : free, rapid 
 growth ; a tendency to a large size so as to equal the 
 pear trunk, and to root freely from cuttings or layers ; 
 to have a cellular and ligneous formation that will fit 
 them to unite readily with that of the Pear. In those 
 varieties that refuse the Pear, or on which it makes 
 an imperfect union, we shall perceive by examining 
 the fracture where the pear wood cleaves from the 
 Quince, that the adhesion has been produced simply 
 by the irregular and grooved surfaces of the wood of 
 the bud and the stock, fitting into each other without 
 any intermingling of the ligneous fibres of each, 
 although the bark of the two species has united to 
 form a sheath over the imperfect union. That inter- 
 
QUINCE STOCKS. 61 
 
 mingling, and continuation of woody fibres, which 
 takes place between a bud and its stock of the same 
 species, does not here exist. There is, then, only a 
 mechanical adhesion of irregular surfaces, held to- 
 gether by a sheath of bark. 
 
 The apparent antipathy of some varieties of the 
 Pear to the Quince is, doubtless, owing to the resist- 
 ance made by the different texture and cellular form- 
 ation of the Quince to the returning sap. 
 
 It is probable that, the cells of the Quince being 
 smaller than those of the Pear, the inspissated sap of 
 the latter, on its return, has become too rich in albumen 
 to pass into them; but sufficiently accurate micros- 
 copic experiments have never been instituted to pro- 
 nounce decisively upon the theory. 
 
 The tubes of all woody formations are not continuous, 
 but successive— like the joints of bamboo : the upper 
 ends being smaller, and fitting into spaces between 
 the lower ends of the next higher series. It is com- 
 monly known that water will not pass readily through 
 the smaller tubes, in which alcohol and ether easily 
 flow. From the same cause, probably, the richer juice 
 of the Pear will not flow in the smaller tubes of the 
 Quince ; and the consequence is, that a swelling out of 
 the Pear at that point is formed by the repelled juice 
 which, not finding a free passage, produces no ligneous 
 fibres or cellular tissue in the Quince. 
 
 PROPAGATION OF THE QUINCE BY LAYERS AND 
 CUTTINGS. 
 
 The Quince forms a notable exception to all other 
 fruit trees in its ability to form roots readily from any 
 
62 SEEDLING PROPAGATION OF VARIETIES. 
 
 part of its bark. The propagation of the Angers 
 Quince, b y layers or cuttings, is manifestly only a con- 
 tinuation of the original individual tree. 
 
 The cuttings should be made in the fall or winter — 
 not later than January, since the buds will begin to 
 swell in the early, warm days of winter. It is desir- 
 able that the buds should remain in a completely dor- 
 mant state, so that they can make no demand upon 
 the cutting for sap until rootlets have pushed out, and 
 given the cutting ability to furnish it without exhaus- 
 tion. It is not generally considered that roots are 
 never added by influences exterior to the plant, but 
 are the product of the plant itself. The roots of a 
 cutting are formed by the sap contained within itself, 
 which, exuding as healing lymph, is changed into roots 
 under the peculiar conditions of air, moisture, and 
 darkness — which process goes on even in winter, when 
 the ground is not frozen. It will be seen, then, that 
 those plants formed with large evaporating organs in 
 the bark will not readily root, as they part too easily 
 with their sap. The close, dense bark of the Quince, 
 and the hard rind of the outer wood of the Grape 
 peculiarly fit them for this method of propagation ; 
 and we consequently find that, out of thousands of 
 cuttings planted of the Angers variety, but few fail 
 of rooting. 
 
 The cuttings should be planted as early in spring as 
 possible, although their vitality is so great as to sur- 
 vive almost any treatment, in soils fitted for them. 
 During a rather wet June, while trimming some quince 
 stocks, preparatory to budding in August, I directed 
 the trimmings, then in full leaf, and with some inches 
 
PROPAGATION OF THE QUINCE. 
 
 63 
 
 of new growth, to be planted in the adjoining ground, 
 which was so sandy and poor that it had been left 
 nnplanted. Even with these disadvantages, more than 
 half took root, and made fair plants. 
 
 The cuttings should be from eight inches to a foot 
 long, and planted so as to leave an inch or two of buds 
 above the surface of the ground. The soil should be 
 rather clayey, and retentive of moisture. When it is 
 light, it should be packed firmly around the cuttings 
 with the foot — the closer the better. Cuttings of the 
 Quince will usually succeed more uniformly in rather 
 damp soils, but will not so uniformly grow thrifty 
 when transplanted to drier grounds. 
 
 Fig. 3. 
 
 Fig. 8. Mother Stool, and usual Plan of Layering Quince Stocks. 
 
 Quince stalks are, however, produced in much 
 greater quantities by layers from permanent planta- 
 tions of stools. These are made by planting quince 
 roots about four feet apart, in very deep and richly 
 manured soils, and cutting back the growth every 
 year near the ground. This treatment forces up a 
 large number of thrifty shoots, which increase in 
 quantity as the stock grows older. 
 
64 
 
 SEEDLING PROPAGATION OF VARIETIES. 
 
 As usually practiced, iu the latter part of August, 
 the earth is heaped up, and firmly packed around these 
 clusters of shoots or stools, as in Fig. 3. 
 
 The shoots throw out roots immediately, but are not 
 usually separated from the stock till the autumn of 
 the following year. It has not been customary to 
 commence earthing up before the second spring ; but 
 we have found it of essential importance to do it 
 earlier, so as to secure the benefit of the concentrated 
 sap of the fall. 
 
 Fig. 4. 
 
 Fig. 4. Treatment of Stools in the first, second, fourth, and fifth years. 
 
 A much better plan, practiced by Mr. A. S. Fuller, is 
 shown at Fig. 4. The stool is planted in a trench, 
 which, as the former increases in size, is, at the earthing 
 up of each successive crop, filled higher and higher, 
 until, at the removal of the fifth crop, the stool is dug 
 up, the lower part of the root removed, and the upper 
 and more vigorous portion replanted. 
 
PLANTING STOCKS — SOILS SUITABLE. 65 
 
 PLANTING STOCKS SOILS SUITABLE, ETC. 
 
 It is of the highest importance that only the very 
 best rooted plants, either of quince or pear, should be 
 planted in the nursery. Mr. Barry, than whom there 
 is no higher authority, says, in his excellent work, 
 " The Fruit Garden," that " one hundred good, vigor- 
 ous stocks are worth five hundred poor ones ;" and 
 some of us will live to see the day when customers 
 will pay live times more for a perfectly healthy, 
 well-grown tree, than they will for a poor, or even 
 a medium one." There are a few purchasers now of 
 the same opinion. It has been customary to crowd 
 the nursery rows with all the plants that promised to 
 survive, planting them only eight inches apart, and to 
 bud them all, without discrimination, during the fol- 
 lowing summer. The consequence has not unfre- 
 quently been, a feeble growth from those buds that 
 barely survived ; a thrifty growth in the vigorous and 
 healthy stocks ; and complete failure in one half of the 
 number planted. 
 
 When stocks are strongly rooted, they should be 
 planted in the fall — provided the ground is ridged up 
 against the rows, to prevent heaving out in the winter. 
 If weakly rooted, anjd no extra care is intended, they 
 should be buried in light, dry soil, placing the roots 
 thickly together in a trench, and tilling it up within 
 a few inches of the top. This should be done 
 early, in order that the ground may be firmly settled 
 by rains, and packed about the roots before it is 
 frozen. 
 
66 SEEDLING PROPAGATION OF VARIETIES. 
 
 As early as the condition of the ground will permit, 
 the stocks so treated should be planted in nursery- 
 rows, or bedded out. In bedding out, the weaker 
 stocks may be planted thickly, or only two or three 
 inches apart, in rows, at a sufficient distance to permit 
 plowing between. The soil should be strong and 
 deep, and the plants receive thorough cultivation. 
 The nursery ground should be deeply worked, and 
 well manured a year previous to the planting of the 
 stocks, in order that the application of fresh and power- 
 ful manures may not induce a succulent and unripe 
 growth. 
 
 The method of preparing a plot of ground planted 
 recently with stocks, may not be inappropriate to this 
 section. The soil was a sandy loam, half an acre of 
 it being filled with boulders, varying from the size of 
 a paving-stone to those weighing five hundred pounds 
 each. As these stones were reached by the plow, 
 they were removed by laborers with spades and crow- 
 bars, and placed on the surface of the plowed land. 
 When a furrow had been cleared of stones, the sub- 
 soil plow was drawn by a stout team in the bottom 
 of it, loosening the subsoil to the depth of six inches. 
 This loosened earth was now thrown out by the 
 common plow, and the hard soil again deepened by 
 the subsoil plow, until the whole depth of loosened 
 soil was from sixteen to eighteen inches. The ground 
 was then cross-plowed, harrowed smooth, furrows 
 drawn four feet apart, and deepened with a spade. 
 Thirty thousand pear stocks were then planted one 
 foot apart in these trenches. The whole expense 
 for labor was as follows : 
 
MANURES FOE NURSERY STOCKS. 67 
 
 8 days' labor of team and man, in plowing and subsoiling, at 
 
 $4 $32 00 
 
 3 days' labor of 3 men to loosen and remove rocks and stones, 
 
 at $1 9 00 
 
 1 day's furrowing by double plowing 4 00 
 
 27 days' deepening trenches, at $1 27 00 
 
 20 days' planting stocks 20 00 
 
 $92 00 
 
 If double the labor had been devoted to deepening 
 the soil, it would have been an economic expenditure. 
 Great care should be exercised in securing the trees 
 in straight lines, as a tree projecting from the row is 
 liable to injury from the plow. 
 
 The soil must be dry and rich, and the use of that 
 common but vaguely defined term must not be mis- 
 understood. Properly expressed, the soil should be 
 fertile without having received recent applications 
 of strong manures. 
 
 MANURES FOR NURSERY STOCKS. 
 
 To stimulate a vigorous growth early jn the season, 
 an application of from three hundred to five hundred 
 pounds of guano per acre is highly approved. It 
 should have been composted for a month previous to 
 use with forty times its bulk of well pulverized swamp 
 muck, which has been exposed to the frosts of at least 
 one winter after digging. This stimulating compost, 
 however, should be applied in the Fall, after growth 
 has ceased, well distributed, and plowed in on soils 
 otherwise in good condition. A strong and stocky 
 growth of trees will ensue, and as this energetic and 
 volatile manure will have exhausted its power by 
 midsummer, the young wood will ripen fully, and 
 
b© SEEDLING PROPAGATION OF VARIETIES. 
 
 become hard and firm. A much more perfect manure 
 for the development of young trees is formed from a 
 mixture of guano and superphosphate of lime. This 
 I prepare each winter, and have found most excellent 
 effects from an application of six hundred to one 
 thousand pounds per acre in the strong, healthy growth 
 and early fruiting of almost every tree to which it is 
 applied. 
 
 To prepare this quantity of superphosphate, use 
 three hundred pounds of burned bones, or four hun- 
 dred pounds of ground, unburned bones dissolved in 
 one hundred and fifty pounds of strong sulphuric acid 
 diluted with twice its bulk of water, adding one hun- 
 dred and fifty pounds of Peruvian Guano ; the whole 
 to be thoroughly intermixed. The excess of acid 
 changes the volatile carbonate of ammonia in the 
 guano to the soluble but non-volatile sulphate, which 
 is slower, and not corrosive or injurious in its action 
 on plants. The resulting mixture being in a semi- 
 fluid state, some absorbing material will be needed to 
 act as a divisor. Peat or swamp muck, nearly dry, 
 will be the best substance, and may be used in large 
 quantities, being itself composed of the ligneous and 
 carbonaceous products of the growth of wood. This 
 compost may be spread broad-cast, or strewn in fur- 
 rows plowed near the rows. The necessity of furnish- 
 ing the elements found in this manure may be seen 
 at once in the chemical analyses of the Pear, its bark 
 and wood. 
 
 On the farm of Prof. Mapes, several varieties of 
 pears, which with us have not hitherto maintained 
 their European reputation, have been produced, of 
 
ANALYSIS OF THE ASHES OF THE PEAR. 
 
 69 
 
 great excellence, by application of the phosphates. 
 The fruits were pronounced by Louis Berckmans, Col. 
 Wilder, and others, the finest of their kind ever grown 
 in this country. 
 
 A study of the following analysis will show the 
 necessity of using potash in addition to the elements 
 found in the superphosphate and guano, which may 
 be supplied to the soil in the form of crude potash, 
 green sand marl, or woodashes. Neither ashes nor 
 potash should be mixed directly with guano or stable 
 manures, or so placed in the soil as to come imme- 
 diately in contact with each other. 
 
 ANALYSIS OF THE ASHES OP THE PEAR. 
 
 One hundred pounds of fruit yield nearly half a pound of ashes, the 
 wood and bark much more. 
 
 ASHES OP 
 
 HEART WOOD. 
 
 BARK. 
 
 FRUIT. 
 
 Potash 
 
 27-00 
 
 23-14 
 3-00 
 0-45 
 0-30 
 
 10-40 
 0-80 
 
 6-20 
 
 33-36 
 9-40 
 1-80 
 0-40 
 3-50 
 
 54-69 
 8-52 
 7-98 
 5-22 
 5-69 
 1-49 
 
 14-28 
 2-00 
 
 Soda 
 
 Lime 
 
 Magnesia 
 
 Sulphuric Acid 
 
 Silicic Acid 
 
 Phosphoric Acid 
 
 Phosphate of Iron 
 
 
 PREPARATION OF STOCKS FOR PLANTING. 
 
 The small cost of stocks has induced a careless 
 method of planting, and a more inexcusable neglect 
 in preparing them for it. Quince stocks are usually 
 taken from the mother plant or stool by a quick jerk, 
 which leaves a large ragged end ; as it strips off the 
 bark and wood from the stool, for a space at least 
 twice the diameter of the stock. At the season when 
 
70 SEEDLING PROPAGATION OF VARIETIES. 
 
 this is performed, no healing lymph exudes, and of 
 course, no rootlets are produced ; besides, the rugged 
 wound does not encourage their formation. A raw, 
 unhealed end always remains ; and of some thousands 
 of pear trees upon quince roots, which I have removed, 
 I have never seen fibres put forth, where such a wound 
 has been made. The rough corrugated ends will show 
 the marks of the rupture made by their violent 
 removal from the parent stock. 
 
 The injured roots of stocks should he smoothly cut, 
 and the jagged portions cleanly pruned away, leaving 
 a surface, from which fresh rootlets will readily spring. 
 
 In the violent removal of the stock, the bark is 
 stripped from nearly all of the fibrous roots ; and if 
 they are not removed, a large mass of decaying 
 organism must be thrown off, before a healthy vitality 
 can commence. 
 
 "When the fibres are thick and matted, they should 
 be cut back to an inch in length, or they will be 
 pressed together in the soil, and decay. Two rootlets 
 or fibres never come in contact when growing, and 
 this condition should be accurately imitated in 
 planting. 
 
 Pear seedlings, which have not been root-pruned in 
 the seed-bed, have long tap-roots, which should be 
 shortened to six or eight inches. It lias been recom- 
 mended to lay out the tap-root in a horizontal direc- 
 tion ; but the distorted position obstructs the free flow 
 of sap ; and the root receiving nutriment from only 
 one direction, the tree will be distorted by growing 
 mostly on the same side. 
 
 The tops of stalks are frequently allowed to remain ; 
 
PREPARATION OF STOCKS FOR PLANTING. 
 
 71 
 
 but they should be well pruned, in order to induce a 
 new and large-leafed growth to prepare sap that on 
 its return will strengthen and unite the bud to the 
 stock. "When all of the top is allowed to remain, the 
 leaves will be small, and but little new wood formed, 
 
 Fig. 5. 
 
 Fig. 6. 
 
 Fig 7. 
 
 Fig. 5. A seedling of one year's growth. 
 
 Fig. 6. The same at two years, after root pruning. 
 
 Fig. 7. The same at two years, with pruning. 
 
 while close pruning would induce large and vigorous 
 leaves capable of preparing great quantities of well 
 aerated sap. 
 
 The contrast between Figs. 5 and 6 is not too 
 
72 SEEDLING PROPAGATION OF VARIETIES. 
 
 strongly pictured, to represent the real advantages 
 derived from root and top pruning. The pruning of 
 the top should always be done before planting, as the 
 roots do not obtain sufficient hold of the soil to pre- 
 vent their being disturbed and pulled out by the 
 knife. 
 
 INFLUENCE OF THE GRAFT UPON LONGEVITY. 
 
 The increase of the number of trees of a given variety 
 has for some years been considered as a simple exten- 
 sion of the original tree of that variety. Grafts or 
 buds taken from any variety of the Pear, when inserted 
 into a pear stock, will entirely change its character- 
 istics, and enforce the production of their own variety 
 of fruit. Having this power, it is not too much to 
 believe, that they have that also of carrying with them 
 whatever defect of constitution, or feebleness of vitality, 
 may infect the plant, and that trees produced from 
 them would be feeble or strong, short or long-lived, in 
 proportion to the possession or want of these qualities 
 in the original. 
 
 That the defects of a tree must limit the powers of 
 all its descendants, is a well known physiological fact. 
 But the different trees of a variety are not descendants 
 from an original of that variety, but only parts of it ; 
 and starting from this basis, some pomologists have 
 asserted, that as all the trees of any variety are but 
 branches from the original, and not the product of 
 fecundated seed, they must be limited in their exist- 
 ance by the life of the original. 
 
 In this theory, however, sufficient allowance is not 
 made for the increase of vitality, by alliance with 
 
INFLUENCE OF THE GRAFT UPON LONGEVITY. 73 
 
 a vigorous stock, which is the product of a seed ; and 
 hence possesses the elements of independent life, and 
 the power of infusing much of its own principle of 
 longevity into the engrafted scions or buds. 
 
 It would be more nearly correct to say, that the 
 duration of a variety is limited more or less by that 
 of its original, and that any inherent disease in it will 
 be continued, in all its buds and grafts, although 
 the superior vitality of the stock may mitigate its 
 virulence, or protract its dormant period. 
 
 Certainly, a settled conviction is obtaining among 
 pomologists, that some of our finest varieties, that have 
 been in existence for but the short time of fifty to 
 seventy years, have nearly reached the culmination — 
 as they can now only be produced, in any degree of 
 excellence, by the utmost care. 
 
 The White Doyenne*, the Chaumontel, and others, 
 are notable instances of the justice of this conviction. 
 Some localities still produce fruit of these varieties of 
 great beauty and excellence ; but even there, the invis- 
 ible hand of disease has stealthily touched their fruits, 
 and the plague-spot is appearing upon their golden 
 cheeks. 
 
 The influence of the stock upon grafts is very 
 marked. The fruits of early summer varieties are 
 retarded in their ripening when grafted upon winter 
 varieties ; and pears that should keep until Easter, will 
 ripen in December, if "the tree which produced them 
 was grafted upon a summer variety. 
 
 Similarity in growth and color of wood, and in style 
 and color of leaf, between stock and graft, is important 
 
 4 
 
74 SEEDLING— PROPAGATION OF VARIETIES. 
 
 in attaining perfection, but impracticable on a large 
 scale. 
 
 METHODS OF GRAFTING. 
 
 Scions for grafting should be of one or two years' 
 growth, that have not yet produced fruit-buds. The 
 shoots selected should be firm-wooded and stocky, 
 with buds close together, as a strong, healthy growth 
 is characterized by these marks. 
 
 Grafts taken from the upright shoots near the top 
 of the tree are apt to make a vigorous and upright 
 growth, but are more tardy in bearing. Taken from 
 the lower part of the tree, they produce a more widely- 
 spread form, and fruit earlier. 
 
 The trees from which the grafts or buds are taken 
 should be healthy, and have produced a vigorous 
 growth during the previous season, but such as have 
 at any time exhibited symptoms of frozen sap-blight 
 should especially be avoided. 
 
 Varieties which succeed but indifferently on quince 
 stocks, ought not to be propagated by scions from 
 trees grown on quince. Indeed, it is a mooted ques- 
 tion whether grafts should be taken at all from such 
 a source ; but I see no reason for going to this extreme. 
 
 The part of the graft used with the most success, is 
 that at the junction of the spring and midsummer 
 growth, which is marked by a somewhat fainter annu- 
 lar swelling than that at the commencement of the 
 spring growth. 
 
 The theory of grafting is, that the newer tissues of 
 woody growth unite, when brought into contact, if 
 their sap-vessels are not indurated by age. The ter- 
 mini of the cellular tubes are capable of exuding 
 
METHODS OP GRAFTING. 
 
 75 
 
 the albuminous deposit of the sap, which unites the 
 graft to the new wood of the stock. 
 
 It is not unfrequent that thrifty grafts of two or 
 three years' growth are blown out of the cleft in the 
 stock ; and it will always be found on examination that 
 only the bark and extreme rind of sap-wood have 
 united, while on the remaining surfaces, woody matter 
 has been deposited without adhesion. 
 
 When grafts are procured from a distance, or it is 
 necessary to keep them some time before use, they 
 should be cut in winter, or early spring, before the 
 A__ buds have swollen, and 
 packed away in moder- 
 ately damp sand. If al 
 lowed to be too wet, 
 they will decay, and if 
 exposed to evaporation, 
 they will wither. The graft should 
 be in a less advanced 
 condition than the 
 stock, as during the 
 process of adhesion, 
 evaporation from the 
 bark goes on rapidly 
 when the sap in the 
 graft is active, and 
 death ensues, be- 
 cause the supply can not be maintained. 
 
 Grafting of the pear is usually performed only on 
 large-sized stocks or upon bearing trees, except in 
 
 * Fig. 8 represents a branch, exhibiting wood-buds, in the best condition for a 
 graft, 
 t Fig. 9 represents a branch with fruit-buds, unfit for a graft 
 
 Fig. 9. 
 
 D 
 
76 
 
 SEEDLING PROPAGATION OF VARIETIES. 
 
 nursery stocks, where buds set the previous season 
 have failed. On the smaller stocks, of one to four years 
 of age, budding is by far the preferable method of 
 propagation. 
 
 Fig. 10. 
 
 Fig. 11. 
 
 Fig. 10. Cleft-grafting with single graft. 
 Fig. 11. Cleft-grafting with double grafts. 
 
 When the trees are large, only the younger and 
 thriftier limbs should be grafted ; but when all the 
 branches are old, and covered with rough bark, 
 a sufficient number of them should be shortened, 
 in order to induce new growths, on which the 
 grafting may be performed, as shown in Figs. 11 
 or 13. 
 
 Thousands of pear trees, almost gigantic in their 
 size, in all parts of our country, now bearing only 
 the most acrid fruit, could each be made in a few 
 
METHODS OF GRAFTING. 
 
 77 
 
 years to produce almost a wagon-load of the finest 
 pears. 
 
 When it is desirable to graft small stocks, it should 
 be done by the process known as whip-grafting, as 
 illustrated by Fig. 12. In Fig. 13, the cleft, which 
 is a simple split, is exhibited open, as it would be 
 
 Fig. 12. 
 
 Fig. 13. 
 
 after the insertion of the parts. Cleft-grafting is 
 usually performed on stocks of more than half an 
 inch in thickness — as shown by Figs. 10 and 11. 
 
 All of these operations can be performed during a 
 month or six weeks subsequent to the first swelling 
 of the bud, or from the fifteenth of March to the first 
 of May. The exposed surfaces should be well covered 
 
78 
 
 SEEDLING PROPAGATION OF VARIETIES. 
 
 with grafting- wax. Crown-grafting, as shown in Figs. 
 14, 15 and 16, is performed by cutting the graft only 
 
 Fig. 14. 
 
 Fig. 15. 
 
 Fig. 16. 
 
 Figures 14, 15, and 16. Graft and Crown-grafting. 
 
 upon one side, leaving a square shoulder, and pressing 
 it down between the bark and the wood. More than 
 one graft may be set in a large stock. The cleft in 
 the stock, and the exposed surfaces, where the latter 
 has been cut, should be well protected by grafting- 
 wax. This is commonly made to be used when cold 
 by melting three pounds of resin, to which three 
 pounds of bees'-wax and two pounds of tallow are 
 added. After stirring together, so as to incorporate 
 the ingredients, the whole may be poured into a tub 
 of cold water, and worked with the hands. 
 
BUDDING. 
 
 BUDDING. 
 
 79 
 
 While pear trees may be propagated with a measure 
 of success by other methods, it is by bud- K ( 
 
 ding only that they can be raised in large 
 numbers with economy and entire success. 
 The constitution of the Pear especially 
 fits it for this process. 
 
 The firm, tough bark of the stock, and 
 the abundant coating of mucus which 
 lines the interior of both the bud and 
 the stock, enable the operator to effect 
 a clean separation of the bark from the 
 wood, without injury to the texture of 
 either. The ripe mucus sap secures an 
 almost immediate union of the parts. In 
 growing the Pear upon the Quince ; the 
 superiority of this method of propagation 
 is still more marked. Mr. Rivers says : 
 " of twenty grafts set in quince-stocks, it 
 not unfrequently happens that nineteen will live, but 
 nearly as often that nineteen will die." In my own 
 experience with trees grafted upon quince-stock, they 
 have proved to separate more easily at the junction 
 than trees propagated by budding. It is only the 
 bark, and the more recent formations of wood, which 
 unite when brought into contact; and this union is 
 effected by layers of wood, deposited around the 
 junction, in the glutinous condition of lymph. 
 
 * Fig. 17, represents a stick of buds, with leaf-stalks for handling. 
 
80 
 
 SEEDLING — PROPAGATION OF VARIETIES. 
 
 These facts show that a bud, com- 
 posed, as it is, only of bark, and of 
 alburnum or half-formed wood, pre- 
 senting a great surface of fresh material, 
 will form a more rapid and complete 
 union with the stock than an ordinary 
 graft. In this country, where thorough- ' 
 ness in the performance of work is often 
 sacrificed to rapidity, it is the general , 
 custom to leave a portion of wood with- 
 in the section of bark connected with 
 the bud, as seen in Fig. 18. This arises, 
 in part, from the difficulty of separating the wood from 
 the bark without disturbing the chit beneath the bud, 
 the retaining of which is essential to success in bud- 
 ding. This small kernel of coagulated albumen, as 
 shown in Fig. 19, is the stored-up material on which 
 the bud feeds when quickened into life, and which 
 connects its vitality with the wood beneath. To 
 remove this deposit would insure the death of the 
 bud, or at least allow but a feeble growth. By care- 
 lessly taking out the wood from the bud, the chit 
 would adhere to it, and thus be displaced — as in 
 Fig. 20. 
 
 If the wood be left in the bark, as in Fig. 18, the 
 edges of the bark of the bud would unite with the 
 stock — the vital circulation being thus established. 
 But this piece of wood is a foreign substance, and the 
 union will be much more perfect when the whole 
 interior surface of the bark of the bud is allowed to 
 come in contact with the wood of the stock. From 
 
 * Fig. 18 shows a cut bud with the wood remaining, and figure of bud inserted. 
 
BUDDING. 
 
 81 
 
 my own experience, I have learned to estimate trees 
 produced by this method much more highly than 
 those budded in the more common manner. They 
 form a stronger union, and resist the pressure of heavy 
 winds without cleaving apart at the junction of bud 
 and stock. Several methods have been adopted for 
 the rapid and efficient removal of the wood from buds, 
 but none of them admit the possibility of the inser- 
 tion by one man of 1200 to 2000 buds in a single day, 
 as is claimed by some persons. 
 
 An admirable plan is shown at Fig. 21. The pro- 
 cess, consists in thrusting the tough, but not harsh 
 
 Fig. 19. Fig- 20. 
 
 Fig. 21. 
 
 Fig. 19. A bud with the eye preserved. 
 Fig. 20. A bud with the eye removed. 
 Fig. 21. Quill as used in separating wood from the bud. 
 
 edge, of a quill, under the upturned edge of wood, and 
 pressing it firmly and gently forward; the chit is 
 cut smoothly from the wood, and remains in its 
 proper place, attached to the bud. 
 
 The thickened mucous sap which lines the bark, 
 and covers the wood, when closely examined, will 
 
 4* 
 
82 
 
 SEEDLING PROPAGATION OF VARIETIES. 
 
 exhibit a cellular structure of albuminous materials 
 attached to the chit, ready to extend themselves into 
 the shoot, which the dormant bud will ultimately form. 
 
 Fig. 22. 
 
 Fig. 22. Stick with bud at A, too high-shouldered for setting. 
 
 The operation of fitting the bud to the stock, after 
 each is cut, should be performed almost instant- 
 aneously. This is equally necessary to prevent the 
 drying, and the chemical change of the exposed sap, 
 which almost immediately oxidizes, and turns brown — 
 like the flesh and juice of an apple, when cut and ex- 
 posed to the air. 
 
 Fig. 23. 
 
 Fig. 23. Stick of buds, selected properly. 
 
 For budding, select young, vigorous shoots, of the 
 present year's growth, with well-ripened buds, as 
 shown at Fig. 23. Cut off the leaves, allowing the 
 foot-stalks to remain attached to the bud, serving as 
 a handle when the bud is fitted into its place in the 
 stock. "Reject the upper and unripe buds, selecting 
 only the plump, well-ripened ones. Hold the larger 
 end towards your body, inserting the knife-blade as 
 far above the bud as you intend to leave the bark 
 below it, and separate the bud, with a rather deep 
 
BUDDING. 83 
 
 cut into the wood, as shown at Fig. 24. Hold the 
 removed bud by the foot-stalk, and with the quill 
 take away the woody portion. If you choose to leave 
 
 Fig, 24. Fig. 25. 
 
 Fig. 24. The proper cut to be made in separating the bud. 
 Fig. 25. Quill prepared for separating bud from the wood. 
 
 the wood, pare it down as thin as possible. If you 
 are not expert in the manipulation, shield the bud 
 from the air by placing it in the mouth, or in a vessel 
 of water. Make the incision quickly in the bark of 
 
84: 
 
 SEEDLING PROPAGATION OF VARIETIES. 
 
 the stock, as in Fig. 26 ; raise it from the wood, and 
 push in the bud, by the leaf-stalk. You may now 
 cut off the bark above the bud, so that it will exactly 
 fit the cross incision, and tie the whole gently, but 
 firmly, with strips of bass matting, as at Fig. 27. 
 The ties should be loosened in two or three weeks 
 after the budding is finished, and entirely removed 
 before winter sets in. 
 
 Fig. 26. 
 
 Fig. 2T. 
 
 Fig. 26. 
 Fig. 27. 
 
 Bud with wood removed, and stock cut for insertion. 
 Bud inserted and tied. 
 
 Budding is occasionally performed in spring, but 
 not to any extent in commercial nurseries ; nor is it 
 universally successful, although a convenient process, 
 when buds which were inserted the previous summer 
 have failed. 
 
 The period for budding the Pear extends from the 
 middle of July to the middle of September — the pre- 
 
BUDDING. 
 
 85 
 
 cise time depending on various local circumstances 
 which affect the growth of the tree. The season may 
 be a late or early one, or a poor soil may have retarded, 
 or a rich one stimulated the growth, so as materially 
 to affect the period for budding. Dry summers and 
 late spring planting of stocks will also retard the 
 operation. The observation of the following points 
 will ( assist in selecting the proper time for budding. 
 The first or spring growth of leaves should be fully 
 ripened, and the midsummer growth nearly com- 
 pleted. At this time, an abundance of ripened or 
 richly albuminous sap is thrown between the bark and 
 wood, and when both the stock and the bud are in 
 this condition, union is readily effected by the harden- 
 ing of this sap into tissue. 
 
 The stock should be cut three or 
 four inches above the bud, as shown 
 at Fig. 28, soon after the leaves start, 
 although with very strong and well 
 rooted plants, care must be observed 
 not to deprive the plant of all its top, 
 until the bud has put forth a 6hoot 
 some inches in length. As soon as 
 the latter has grown to nearly a foot 
 in height, it should, if inclining from 
 the perpendicular, be staked and tied. 
 Occasionally, the stump of the stock 
 will afford sufficient stay for the sup- 
 port of the shoot without the use of 
 a stake. 
 
 Fig. 28.+ 
 
 * Fig. 23 represents the treatment of the budded plant during the first 
 
PAET III.— SELECTING, PLANTING, AND 
 CULTIVATION. 
 
 SELECTING PEAR TREES FROM THE NURSERY. 
 
 Every fruit grower should either select his trees for 
 himself, or obtain the services of a competent person. 
 There are so many circumstances governing the suc- 
 cess of nursery trees, so great a difference in their 
 growth, and their roots, as well as in the manner in 
 which they are taken from the ground, that the most 
 careful attention is necessary to avoid the numerous 
 chances of failure. The soil on which the nursery 
 trees have grown is a subject of some consequence. 
 It should be one well suited to the permanent growth 
 and fruiting of the trees. Some nurserymen, in order 
 to meet the quickened demand for large and hand- 
 some pear trees, stimulate their growth by profuse 
 applications of manure. This practice will produce a 
 succulent unripened growth, and the trees, when 
 planted in an inferior soil, are either killed by winter- 
 blight, or languish for several years. 
 
 An instance is narrated of a nursery which was 
 advertised as containing immense numbers of pear 
 trees, which was said to have been manured at the 
 rate of two hundred double wagon loads per acre. 
 
SELECTING PEAR TREES FROM NURSERY. 87 
 
 One large nursery of pear trees, which came under my 
 observation, was located upon the bed of a drained 
 mill-pond, the water still standing at two or three feet 
 below the surface in the ditches, which were dug at 
 such distances apart, that the water rose to the sur- 
 face between them. On this alluvial soil, an enor- 
 mous growth was obtained, but at the expense of the 
 healthfulness of the trees. Of some fifteen hundred 
 pear trees obtained by the author from this ground, 
 nearly half perished by blight during the first year. 
 Other nurseries may be seen located on imperfectly- 
 drained alluvial soils. Pear trees grown on such 
 grounds are always deficient in fibrous roots, and con- 
 sequently less able to bear transplanting. 
 
 Disappointment, also, often attends the selection of 
 trees transplanted from poor and neglected soils, 
 particularly those that are light and sandy. The 
 plants acquire a stinted habit of growth,- from which 
 they seldom or never thoroughly recover. 
 
 The purchaser should observe if lice or other para- 
 sitic insects have made a lodgment upon the trees, 
 and guard against domesticating a pest which it will 
 require years to exterminate. Trees infested by them 
 in the nursery, are generally stunted, and their growth, 
 for a longer or shorter time, retarded. 
 
 In selecting plants for pyramid trees, choose those 
 that have branches or branch-spurs within a foot of 
 the ground, and fairly distributed along the stem. It 
 will be impossible to find trees in any considerable 
 number with the branches perfectly arranged, still 
 those only should be selected for this purpose which 
 approach the standard as nearly as possible. 
 
88 SELECTING, PLANTING, AND CULTIVATION. 
 
 The stem or trunk of a healthy nursery tree will 
 usually be twice the diameter near the ground that 
 it will be three feet above, and decrease with a regular 
 taper towards the top. Stems that are of the same 
 size at the collar, and three, or as sometimes happens, 
 even five feet above it, have been forced up in their 
 growth by crowding in the rows, or by injudicious 
 pruning. The height of trees should be a secondary 
 object compared to other qualities. The bark should 
 be clean, of a lustrous appearance, and free from 
 ungainly scars from wounds made by the pruning 
 knife. 
 
 Nurserymen are often forced, by the popular prefer- 
 ence for tall trees, to prune them contrary to their 
 judgment, so as to induce growth in that form: the 
 lower part of the tree, deprived of its portion of the 
 foliage, remains undeveloped, while the top is increas- 
 ing at its expense. 
 
 The purchaser should ascertain, if possible, how old 
 the trees are, and how long they have stood in the 
 nursery rows without being lifted, or root-pruned; 
 for a tree of any kind, and especially a pear tree, 
 will not be well provided with fibrous roots within 
 the circle dug in taking it up, after standing for three 
 or four years, without root-pruning or transplanting ; 
 nor will a pear tree form these fibrous roots, on which 
 depend its vitality and fruitfulness, unless the stock, 
 on which it was budded, has been properly treated 
 for their formation. It is the practice in some of the 
 French nurseries to cut off the tap-root of pear seed- 
 lings when they are three or four inches high, to cause 
 the growth of fibrous roots — just as we pinch off the 
 
CAUSES OF THE FAILURE OF NURSERY TREES. 89 
 
 terminal bud of the yearling shoot, to produce lateral 
 brandies. "When taken from the seed-bed, the plants, 
 instead of the single tap-root, ten or twelve inches 
 long, will have three or four roots from four to eight 
 inches in length. These roots are shortened, and the 
 plants set in the nursery rows, when a mass of fibrous 
 roots will be produced. If the trees remain in the 
 nursery for more than two years, the roots are again 
 shortened. 
 
 A healthy pear tree, three or four years old, twice 
 transplanted, is worth fifty per cent more than one 
 of the same age, though of much greater size, remain- 
 ing where it was budded. When the trees are lifted 
 in the nursery, observe whether the roots are fibrous, 
 and numerous ; and if they are not, but consist of long, 
 naked roots, or of two or three straight forks, their 
 chances of successful transplanting are very small. 
 
 CAUSES OF THE FAILURE OF NURSERY TREES. 
 
 The various causes of the failure of trees obtained 
 from nurseries would require almost a lifetime to 
 investigate, and a volume for their enumeration. A 
 few that have fallen under our observation will be 
 simply narrated, without discussion. 
 
 1. The too great crowding of the trees in the nurs- 
 ery rows, by which a fair supply of roots cannot be 
 obtained. 
 
 2. The trees are dug with too little care, and sent 
 away with mangled and shortened roots. 
 
 3. Purchasers are not always sufficiently liberal to 
 be willing to pay for the best trees, or for matting and 
 packing them. 
 
t)0 SELECTING, PLANTING, AND CULTIVATION. 
 
 4. The trees may be too old, or have stood too long 
 without transplanting. 
 
 5. Bad pruning. 
 
 6. The practice of grafting on old stocks, to 
 which the new wood has not the power of assimi- 
 lating. 
 
 7. The practice of gathering seeds for stocks from 
 any and every source, from diseased fruit, and from 
 the fruit of diseased trees ; while the seed of small and 
 wild pears only are fit for the purpose. 
 
 8. The custom of using suckers from old pear-tree 
 roots, which seldom attain a fair size or thrifty 
 growth. 
 
 9. The employment of the common and the Por- 
 tugal Quinces for stock, instead of the large and rapidly 
 growing Angers variety. 
 
 PROPER AGE FOE PLANTING. 
 
 This will depend much on the growth and treat- 
 ment in the nursery. I am decidedly of the opinion, 
 that when pear trees are to be left to struggle with 
 the ordinary difficulties in an orchard, even when 
 they are to have skillful attention and watchful care, 
 they should not be planted less than four years old. This 
 requirement, however, is not without exceptions. For 
 instance: when they are to be planted not farther* 
 apart than twelve or fifteen feet, and have some of the 
 advantages of good nursery treatment — in this case, 
 even yearlings may be planted at once in the fruit 
 ground ; also, when they are to be planted at greater 
 distances, and the grower will not begrudge the 
 bestowment of so large a piece of ground to the 
 
PROPER AGE FOR PLANTING. 91 
 
 cultivation of such small trees. The disadvantages 
 of planting small trees are, that they are liable to be 
 injured by the plow, and browsed by cattle, accident- 
 ally or intentionally admitted, or by the animals used 
 in tillage. Perhaps the most formidable objection is, 
 that the owner will regret what he deems the waste 
 of a valuable piece of ground for so many years ; and 
 against his own judgment sow or plant an injurious 
 crop among his trees. 
 
 There is, however, a much better method of treat- 
 ing young trees, than to subject them to the chance 
 of all these evils. If they have not been transplanted 
 or root-pruned, select those of two or three years' 
 growth, and prepare a piece of ground for the home 
 nursery. For this a rich, deep, dry soil should be 
 spaded and thoroughly pulverized, to the depth of 
 two feet. In it plant the trees in rows four feet dis- 
 tant, and three feet apart in the rows. Two hundred 
 trees would here occupy a space fifty feet square. 
 The roots having been carefully examined, and, as 
 before mentioned, the laterals pruned to six or eight 
 inches, are spread out horizontally, and gently covered 
 with earth. It will be seen that the labor of pinching, 
 pruning, and cultivating, will be much less on so small 
 a spot, than when the cultivator is obliged to travel 
 over the three or four acres, upon which they are ulti- 
 mately to be planted. 
 
 If at the end of two years it is still desirable to 
 allow them to remain, a sharp spade should be thrust 
 down around them, at a distance of fifteen or eighteen 
 inches, in order to cut the long straggling roots, and 
 thus induce the formation of roots nearer home. This 
 
92 SELECTING, PLANTING, AND CULTIVATION. 
 
 will fit them for transplanting at an advanced stage 
 of growth. In this case, if at the end of two or three 
 years they are removed at the proper season, and with 
 care, they will suffer scarcely any check. By pursu- 
 ing this plan they receive better care, grow faster, 
 and are not liable to damage ; and as only good trees 
 will in this case be set in the fruit grounds, none of 
 those unseemly breaks in the rows, caused by the 
 death or injury of a tree, need occur. 
 
 Where, however, older trees, at least once trans- 
 planted, can not be obtained, and it is desirable to 
 set out the orchard at once, stout two-year-old trees 
 are decidedly preferable. Such trees have not stood 
 sufficiently long to send their roots beyond a limit, 
 whence they can be removed ; and with careful digging, 
 removal, and planting, the purchaser need not fear 
 a loss of more than two per cent. Quince-rooted 
 trees can be removed at any age. When over ten 
 years old, and twelve to fifteen feet high, they can be 
 transplanted with as much safety as pear trees, grown 
 on pear roots, at two years of age. Captain Richard- 
 son, of Brooklyn, who sailed the " Duchess d'Orleans," 
 a Havre packet, for many years, was induced by a 
 French gentleman at that port to bring home in his 
 vessel some large pear trees, grown on quince roots. 
 
 These trees were nearly twenty feet high, with a 
 main stem six or eight inches thick at the base, 
 branched close to the ground, and each as perfectly 
 conical as a Norway Spruce. They had been in bear- 
 ing in France for nearly twenty years ; and are now, 
 after thirteen years of- growth in a new soil, beautiful 
 objects in shape and foliage ; and what is more, pro- 
 
PROPER AGE FOE PLANTING. 93 
 
 duce every year large crops of splendid fruit. Of the 
 six thus brought three thousand miles, five are still 
 living. 
 
 Persons planting large pear trees will, without 
 doubt, obtain many advantages which they could not 
 expect from smaller ones ; yet these are entirely con- 
 ditional upon the treatment the trees have previously 
 received. 
 
 To repeat, pear trees upon quince roots, of ten or 
 twelve years of age, may be removed with almost 
 perfect certainty of success. But to insure safety with 
 trees upon pear stocks, whose branches have not been 
 shortened-in, they should be either pyramids or half 
 standards, so that fibrous roots will have formed near 
 the stem ; or they must have been root-pruned, or 
 transplanted in the nursery. But in the case of stand- 
 ards, whose growth has been unchecked, roots as long 
 aud numerous as the branches will have formed — which, 
 of course cannot be retained in transplanting. Such 
 trees can only be safely transplanted when root- 
 pruned the previous year, by digging a trench around 
 each, and cutting off all the roots which extend into 
 the trench. These trenches should be filled with good 
 soil, to induce the formation of fibrous roots. 
 
 After much experience in planting large trees, I 
 am convinced that the pear is the only species of fruit- 
 tree capable of being readily transplanted at a large 
 size ; and that when the foregoing directions are com- 
 plied with, the pear culturist may obtain an advance 
 in the fruiting of his orchard of five or six years. 
 
 Instances of success in the planting and fruiting of 
 large trees are numerous. In the spring of 1856, 
 
94 SELECTING, PLANTING, AND CULTIVATION. 
 
 Mr. L. Peck, of New Haven, removed to his garden a 
 Flemish Beauty, twelve years old, which, in the fall of 
 1857, bore a bushel of pears that averaged larger than 
 Duchesse d'Angouleme, grown on the same grounds. 
 A large number of trees of equal size, planted at 
 the same time, proved nearly as successful. Mr. ¥m. 
 Howe, of North Salem, Westchester Co., planted a 
 few years since, some large trees from the pear ground 
 of Mr. Samuel Parsons, mentioned by Mr. Barry in 
 his " Fruit Garden," and in two years obtained from it 
 then the finest Vicar and Easter Beurre Pears exhib- 
 ited at the Fair of the American Institute for that year. 
 
 SEASON FOE REMOVING AND PLANTING TREES. 
 
 Our country possesses such a varied soil and climate 
 that no general rule can be given for the time of 
 planting ; indeed, the exact period must differ with 
 almost every season. The removal of trees should 
 take place while the vital powers are dormant, or 
 nearly so. This is indicated by the ripening, and ulti- 
 mately by the fall of the leaf, which occurs, in the 
 latitude of New York City, from the middle of Sep- 
 tember until the first of November. From the period 
 at which the leaves ripen until they form again in 
 April or May, trees may be removed with safety 
 whenever the state of the weather will permit, and 
 the soil is sufficiently free from frost for their recep- 
 tion. Large numbers of trees are removed from nur- 
 series, and planted with success, immediately after the 
 leaves have been killed by early frost — such as remain 
 on the tree having been stripped off. 
 
 The fibrous-rooted quince and root-pruned pear 
 
SEASON FOR REMOVING AND PLANTING. 95 
 
 trees are liable to be thrown out by the freezings and 
 thawings of winter, if they are not planted sufficiently 
 early to allow the settling of the soil about the roots 
 before the ground freezes. When planted in autumn 
 the trees should receive a heap of earth about their 
 trunk and over the roots. If the trees to be planted 
 can be obtained at a period in the fall when one may 
 reasonably expect fine weather and warm rains to 
 assist in settling the earth, before it is frozen, the 
 hurry and uncertainty of a late spring should be 
 avoided by autumn planting. The season best adapted 
 to the transplanting of the Pear is, that short period 
 before the commencement of severe frosts when the 
 leaves and wood are perfectly ripened, and the for- 
 mer easily parts from the tree. At this period, the 
 great flow of sap to the leaves has ceased, and every 
 cut and bruised rootlet will receive a covering of 
 healing tissue, through which, within a few days, root- 
 lets will push out. 
 
 During the fall and spring, when the ground is not 
 frozen, these radicles are increasing, and are ready to 
 commence their office when the first leaves begin to 
 put forth. Not only do the wounded roots send forth 
 fibres, but twigs of the pear-wood which have been 
 properly layered in late summer will be well provided 
 with spongioles. Trees removed in early autumn, 
 with care, will scarcely show any check, and will often 
 fruit as well the first season after planting as if they 
 had not been disturbed. 
 
 Trees received from France, which have been dug 
 when wood and leaf were fully ripened, will, on their 
 arrival here, exhibit on their pruned roots, and even 
 
96 SELECTING, PLANTING, AND CULTIVATION. 
 
 on their broken branches, a thick coating of newly- 
 formed tissue, and often many rootlets, an inch or more 
 in length. The most skillful English nurserymen and 
 fruit cultivators select early autumn for the removal 
 of their trees. 
 
 If trees arrive in early spring, one should not hasten 
 the planting so much as to be obliged to perform 
 the work indifferently, by planting in shallow holes 
 or poorly prepared soil. Lay the trees in by the heels, 
 covering the roots deeply with loose, tine earth, and 
 then plant them at leisure, removing them from the 
 trench no faster than they are required. By occasion- 
 ally moving the trees heeled-in, the period of planting 
 may be delayed until the middle of May. It must 
 not be forgotten, that the leaves should be fully ripe, 
 and all growth completed, else the evaporation of sap 
 through the still active leaves would go on too rapidly 
 for the supply afforded by the maimed roots. 
 
 BOOTS OF THE PEAR. 
 
 As the Pear tree advances in age, the difficulty of 
 successful removal increases. The reason is not always 
 understood by those who seem to consider the roots 
 as chiefly valuable for sustaining the tree in an upright 
 position, and obtain with the tree the least number 
 that will perform this office. Almost all persons be- 
 lieve that if, by dint of extra labor, they have secured 
 a few long, naked canes of roots, that they have per- 
 formed their work admirably; although by careless 
 digging, or pulling the roots through the soil, they 
 may have destroyed all the hair-like fibres which 
 alone give value to the main roots. The nourishment 
 
PRUNING BEFORE PLANTING. 97 
 
 of trees is received from the soil, through the agency 
 of the hair-like rootlets which spread through it 
 from the termini of the larger root. No matter how 
 many large roots may be attached to the lifted tree, 
 its removal will only be well performed when you 
 have secured a large quantity of fibrous roots. 
 
 As the tree increases in size, the roots near the body 
 exhaust the soil of nutriment, and the absorbents, or 
 fibrous spongioles, become hardened by age, and 
 incapable of action. New fibres push out from the 
 termini of the rootlets into the newer and richer soil, 
 and the office of those in the exhausted ground is at 
 an end. Nature supports no useless members in her 
 economy, and those radicles which have performed 
 their office, and become incapable of affording further 
 aid, are cast off. 
 
 Thus, year after year, as the roots extend and throw 
 off their fibres, the new spongioles supplied are found 
 farther and farther from the trunk, and more and more 
 labor must be expended in the digging, to obtain a 
 sufficient number of them to sustain the tree in its 
 new position. 
 
 No one need expect a tree to flourish, or indeed do 
 more than barely survive transplanting, who is care- 
 less about the kind of roots with which his trees are 
 supplied. 
 
 PRUNING AND ROOT-PRUNING BEFORE PLANTING. 
 
 Although the Pear tree will endure more severe 
 pruning, and yield more readily to modifications of 
 its form, than other fruit-trees, yet this facility of man- 
 agement may cause us to lose sight of the fact, that the 
 
9S 
 
 SELECTING, PLANTING, AND CULTIVATION. 
 
 restraint of its irregular growth can be better per- 
 formed in its succulent condition by summer pinch- 
 ing. But as the form of nursery trees is usually very 
 imperfect, and will require severe pruning to reduce 
 it to regularity, we should perform this labor in 
 
 Fig. 29. 
 
 Fig. 80. 
 
 Fig. 81. 
 
 such a manner as to need no repetition, and so that 
 only the gentler restraints of summer pinching, and 
 the pruning of young shoots, will be needed, to 
 induce a handsome shape. The great difference 
 between the effects of two methods of pruning may 
 be seen by reference to the figures. Fig. 30 repre- 
 sents a maiden plant or tree of one year's growth 
 from the bud, with a mark at A, to indicate the place 
 at which it is frequently shortened in the fall pruning- 
 
PRUNING BEFORE PLANTING. 99 
 
 It should have been shortened in at about half 
 its height. The cross lines on Fig. 31 indicate places 
 on the limbs where the usual improper pruning 
 would be performed. Both of these Figures ex- 
 hibit incorrect modes of shortening, which will in- 
 duce a growth that becomes very difficult to shape 
 into regularity. To form a pyramid of the tree 
 shown at Fig. 30, its branches should be shortened 
 to two or three buds, and the young shoots formed from 
 these, pinched during the latter part of June, to in- 
 duce the lower dormant buds to push out. But the 
 method most certain of producing the basis for a well- 
 shaped pyramid is the summer pinching of the maiden 
 plant, as shown at Fig. 31, which is the form that the 
 tree at Fig. 29 would have assumed in autumn, if 
 pinched during the preceding July. This last-men- 
 tioned tree will now need to be shortened-in much 
 below the mark at A, to induce lateral shoots in the 
 proper place to form a well-balanced pyramid. No 
 general rule for pruning trees before planting would 
 accurately meet the necessities of each case, but it will 
 be safe to recommend, that when branches or branch 
 spurs have not formed low down upon the stem, or 
 when the tree is not stocky and vigorous, or when 
 the roots are much shortened in digging, the tree 
 should be cut back one-half of its height. No one 
 who prizes ultimate excellence more than the present 
 appearance of his trees, but will prune mercilessly all 
 the parts that conflict with their perfection of shape. 
 In most instances, trees are retarded for two or three 
 years by permitting too large a quantity of foliage 
 to remain. Too many branches are demanding a mere 
 
100 SELECTING, PLANTING, AND CULTIVATION. 
 
 subsistence, when a fewer number would find nutri- 
 ment enough to insure a vigorous growth. 
 
 When the pyramidal form is not desired, it is still 
 necessary to preserve the balance between the roots 
 and the top of the tree. 
 
 Most horticulturists have stopped here in their in- 
 structions relating to planting ; but root-pruning will 
 be found fully as important in practice as the proper 
 shaping of the top. Wounded roots must not only be 
 removed, and the ends of all the cut or broken ones 
 smoothly pared, but, in many cases, all the roots may 
 be shortened with profit in the growth and fruiting 
 of the tree. When large mass s of fibrous roots are 
 formed, as on the quince and root-pruned pear stocks, 
 they become so matted together as not easily to be 
 separated from each other by earth in planting. When 
 roots are placed in contact in the soil, they will usu- 
 ally become diseased, and lose their power of affording 
 sustenance to the tree. 
 
 Before the tree is planted, the fibres and succulent 
 spongioles should be shortened to an inch in length, 
 and thinned sufficiently to admit of being readily sep- 
 arated by the earth distributed among them. 
 
 It is now the received practice among horticultur- 
 ists to plant the pear or quince root so deep as to 
 cover the place where the pear-bud was inserted. By 
 this method, as the quince stock has been budded at 
 least four inches above the ground, we add six inches 
 to the depth of the root, plunging into a colder soil 
 those rootlets which have been formed near the sur- 
 face, and are not adapted to that depth, and thna 
 
PRUNING BEFORE PLANTING. 101 
 
 violating some of the delicate conditions of vegetable 
 life. 
 
 In replanting trees on quince stocks so deep as to 
 cover a portion of the pear, it is best to prune off two 
 or three inches of the main root. The recent removal 
 of some hundred trees, which had been planted out 
 three or four years, gave me an opportunity of exam- 
 ining the effect of deep planting. In almost every 
 instance where the quince-roots had been buried six 
 or eight inches deeper than the natural position, I 
 found the lower layer of roots inert, and in many cases 
 diseased, and it has now become my practice to remove 
 three or four inches of the lower portion of the main 
 root with a fine saw. For trees upon the quince stock, 
 no fears need be entertained on account of the reduc- 
 tion of the roots, as the portion of the stock buried 
 will soon be covered with fibres and rootlets. 
 
 After having been once root-pruned and planted 
 out, trees may be removed within three years from 
 their root-pruning, without greatly reducing their tops. 
 Ordinary nursery trees must be severely pruned in 
 their branches, in order to reduce the evaporating 
 surface of wood and leaves to a limit that will 
 require no more sap than the roots are able to furnish. 
 Suppose a tree capable of evaporating two gallons of 
 sap each day, through its leaves, is provided with 
 roots sufficient to furnish this amount. Now, if the 
 tree be removed, and nearly half the roots are muti- 
 lated and lost, while all the branches and leaves are 
 left entire, it is plainly to be seen that the latter will 
 continue to require a full supply of sap, while the 
 diminished roots will be incapable of supplying suffi; 
 
lOSs selecting, planting, and cultivation. 
 
 cient moisture to prevent the tree from drying. It 
 must be distinctly kept in mind that the formation of 
 roots is in almost exact ratio to the amount of healthy 
 branches and foliage, and that every branch has its 
 counterpart of root below the surface of the soil. 
 
 REPLANTING THE PEAR TO FORM FIBROUS ROOTS. 
 
 Some of the English, and other foreign nurserymen 
 have a scale of prices for trees of the same variety, 
 graduated by the number of transplantings. 
 
 The tree is lifted at the end of the second year, the 
 roots smoothly trimmed, and replanted immediately 
 in an adjoining trench. As each successive row is 
 removed, the ground which was occupied by it is 
 opened for the reception of the next. The benefits 
 derived from this process consist in the formation 
 of large numbers of fibrous roots, which push out 
 at the extremities of the pruned roots, and the con- 
 sequent safety of removal. Two or three transplant- 
 ings of the Pear tree will produce a mass of rootlets 
 and spongioles that somewhat resembles an enormous 
 head of hair. The transplantings occurring at inter- 
 vals of two or three years, will occasion at each 
 removal more and more surprise at the immense 
 mass of roots, and the great change which will have 
 taken place in their character. Instead of long 
 straggling laterals, stretching away from the trunk 
 for several yards, masses of innumerable fibres 
 will be found, contained within a compass of three 
 or four feet, and instead of the feeble shoots that 
 are usually produced after removal, the same season 
 
HEELING-IN WITHERED TREES. 103 
 
 will often exhibit a vigorous growth, and ripened 
 fruit. 
 
 HEELING-IN. 
 
 When trees arrive at an inconvenient time for their 
 permanent planting, they should be immediately 
 heeled-in. A trench should be dug nearly a foot 
 deep, taking care to throw all the earth upon one side, 
 to form a bank sloping to the bottom of the ditch. In 
 this trench place the roots of the trees close together, 
 permitting their bodies to recline against the bank ; 
 then sprinkle the earth upon the roots as in planting, 
 taking care to leave no spaces for mice to harbor in, 
 or which will expose the roots to frost, or the drying 
 influence of the atmosphere. If the trees are to 
 remain any length of time, and particularly through 
 the winter, this is a labor that must not be slighted, 
 and the trees should receive nearly as much care as 
 in permanent planting. 
 
 When slightly inclined, the trees are more readily 
 covered, and can be removed with less injury to their 
 roots. If the trees in this position should commence 
 growing before it is convenient to plant them, the 
 growth may immediately be checked by lifting them 
 sufficiently to detach the soft spongioles forming. 
 
 TREATMENT OF WITHERED TREES. 
 
 When the roots of trees that arrive from the nursery 
 appear dry, if the branches are not withered, it will 
 be sufficient to plunge them for an hour into a thin 
 mortar of clay or earth ; but when the trunk and 
 branches present a shrunken and withered appear- 
 ance, they should be at once laid at length in a shal- 
 
104 
 
 low trench, covered lightly with earth, and left from 
 three to ten days, according to their condition, until 
 the bark is swollen full and plump. The wood of 
 plants is not a solid structure, but is composed of 
 cells or short tubes, separated by woody fibre. These 
 cells are the arteries and veins of the plant, in which 
 is conveyed the sap which hardens into wood and 
 bark, or is developed into fruit and leaf. 
 
 When the tree has become dry, these cells contract 
 so much that sap cannot pass through them, and arti- 
 ficial means, such as are above described, become 
 necessary to restore their functions. Trees which it 
 is necessary to treat in this manner should be short- 
 ened in to a greater extent than is needful in other 
 cases, and when planted, the ground should be well 
 mulched. Frequent sprinkling and watering of the 
 branches and foliage of injured and poorly rooted trees 
 is found much more useful than the profuse pouring of 
 water upon the roots — by preventing the evaporation 
 through the leaves from exhausting the supply of sap 
 
 PLANTING. 
 
 Many persons imagine it necessary to choose a wet 
 day for planting trees. On a light sandy loam, little 
 injury would result, perhaps, from the selection of 
 such a day, but for planting upon a strong loam, or 
 clayey soil, no choice could be more injudicious. 
 
 The earth falls in mortar or in clods upon the roots, 
 pressing them down into close contact, instead of 
 being distributed between them, and thus separating 
 each rootlet from its fellow with intervening earth 
 that would soon be filled with fibres. 
 
PLANTING. 105 
 
 The ground, even of a light soil, is trodden hard 
 when wet, and is thus left in the most unfit condition 
 for future cultivation. Contrary to the usual belief, 
 the day selected ought not only to be dry, but at 
 least two or three days should have elapsed after the 
 falling of rain, before planting is commenced. The 
 soil being now prepared, and the holes dug according 
 to the directions given, let one person hold the tree in 
 an upright condition, and another with a shaking 
 motion of the shovel sift the mould among the roots, 
 ooccasionally stopping to lift those roots that have 
 fallen below their natural position. The necessity of 
 attending carefully to this latter direction will be 
 seen from the fact that the roots of trees, especially 
 when fibrous, are thrown out in layers so as to reach 
 different strata of earth, and that no two roots can be 
 found growing in contact. Consequently, when the 
 roots are pressed down in a mass, the energies of the 
 tree must be greatly crippled, and its growth retarded. 
 When the roots have been partially covered by shak- 
 ing in the pulverized earth, the person holding the 
 tree may, by a slight tremulous motion, sift the finer 
 particles among the fibrous roots, and thus separate 
 them more completely ; but carefully avoiding to lift 
 the tree so as to alter its level, or tear its roots. To 
 prevent the formation of a hollow beneath the forked 
 roots of a tree, a mound of firm earth should be formed 
 in the hole upon which the tree is to be planted, and 
 care observed to press the earth into any space that 
 may remain. 
 
 If the tree is found to be planted too deeply, it 
 must not be lifted, with all the weight of soil upon it, 
 
 5* 
 
106 SELECTING, PLANTING, AND CULTIVATION. 
 
 until it lia6 reached its proper level (as this careless 
 plan would displace all the roots, and entirely ruin the 
 more delicate ones) but the earth should be carefully 
 removed, and the tree reset. The hole should be tilled, 
 as far as possible, with the top soil ; and to obtain a 
 sufficiency for this purpose, the soil should be removed 
 from the adjoining surface, and intermingled with a 
 portion of the subsoil, to till the hole. 
 
 If the earth immediately around the roots of a tree 
 is poor, the most skillful cultivator cannot remedy 
 the defect without removal of the tree ; but when an 
 infertile soil is upon the surface, any ordinary laborer 
 can improve it by manuring. 
 
 The loose earth with which holes are filled in plant- 
 ing trees, must not be pressed upon the roots by tread- 
 ing, or other means, under the pretext of fixing the 
 tree firmly in its place. The more loose and porous the 
 soil is left, in filling the hole, the more perfectly will 
 the next rains wash it among and around the roots, 
 and solidify the ground. If convenient, a few pails 
 of water would imperfectly imitate the effect of rain, 
 and prove temporarily beneficial. To prevent the 
 displacement of the tree by heavy winds, and the con- 
 sequent racking and fracture of the roots, a mound of 
 earth should be raised against the body, to remain 
 through the winter, and for a month or more in spring. 
 
 PLAN OF ARRANGING PP2AR GROUNDS. 
 
 By training all the trees of a plantation, whether on 
 Quince or Pear roots, as pyramids or low standards, 
 but little care need be observed to preserve greater 
 distances between those on Pear stocks. The best 
 
PLAN OF ARRANGING PEAR GROUNDS. 
 
 107 
 
 Fig. 32. 
 lOOleet 
 
 arrangement is the quincunx, as it affords a larger 
 space to trees planted in this manner, than set oppo- 
 site each other. 
 By this plan, the 
 trees will be ar- 
 ranged in rows 
 in live different 
 directions, from 
 which fact the 
 method takes its 
 name. In plant- 
 ing, the ground 
 should be laid 
 off by a plow in 
 furrows, at the ^ 
 proper distance. <|> 
 A furrow should § 
 then be plowed 
 at right angles 
 to the former, at 
 one end of the 
 plot, where the 
 outside row of 
 trees is to be 
 planted, as in 
 Fig. 32. The dis- 
 tance at which 
 the next paral- 
 lel furrow is 
 to be plowed, 
 should be one 
 
 half of that 
 
 looieet 
 at which 
 
 the trees 
 
 are to be planted in the rows. That is, if the 
 rows are ten feet from each other, and the trees are to 
 
108 SELECTING, PLANTING, AND CULTIVATION. 
 
 be planted at ten feet apart in the rows, the cross far- 
 rows must be plowed five feet distant from each other. 
 
 Every alternate crossing will indicate the position 
 of a tree, omitting the first crossing in each alternate 
 row. If the trees are planted quite up to the bound- 
 ary line, this plan would give us five rows of twenty- 
 two, and six rows of twenty-three trees each, or an 
 aggregate of 248 trees upon a plot of the size as shown 
 at Fig. 32, which represents half an acre of ground — 
 although the addition to one side of this of an equal 
 plot of ground would be capable of containing only 
 225 trees. If trained to branch near the ground, 
 and properly pruned, 473 trees may be grown and 
 fruited upon an acre, for many years, without crowding. 
 By this method — improperly termed quincunx — each 
 tree would stand ten feet from its neighbors in the 
 same row, and a trifle over twelve feet from the nearest 
 in the adjacent rows. 
 
 The true quincunx arrangement is formed by plac- 
 ing the trees at equal distances from each other in 
 every direction, and when the distance proposed is ten 
 feet, it will be necessary that the rows should be laid 
 out at eight feet eight inches apart, and the trees 
 planted ten feet apart in the rows, as represented in 
 Fig. 32. By this arrangement, each tree occupies the 
 centre of a hexagon of equal sides, and is consequently 
 equidistant from all the adjacent trees — exactly ten 
 feet separating each tree in the plot from its neighbors. 
 By this method, 563 trees may be planted on an acre, 
 as we gain space for three additional rows. 
 
 For a pear garden, I have found ten feet to be an 
 ample distance ; and for planting an acre, would recom- 
 
PLAN OF ARRANGING PEAR GROUNDS. 109 
 
 mend that the eleven trees at each end of the plot, 
 and one entire row of twenty-three trees, should be 
 omitted in planting, and that the space occupied by 
 the row be divided on each side of the plot, so as to 
 leave a clear unoccupied space of five feet around it. 
 Five hundred trees will thus find ample room upon an 
 acre ; and may yield their fruit to one generation before 
 they will give evidence of being crowded. 
 
 A plan very frequently adopted is, the planting in 
 borders on either side of a path and around garden 
 "squares. The borders should be deeply tilled and 
 rich, and the trees may be planted quite closely. 
 
 A beautiful effect may be produced by preparing, 
 on each side of a path, a border of not less than 
 twenty-five feet wide, in which are to be planted fruit- 
 trees, in a form to produce the effect of the sides of 
 an amphitheatre. In the side of the border furthest 
 from the path, are to be planted the most vigorous 
 varieties of pear trees, on their own roots. Next, and 
 at a distance of not more six feet, should be planted 
 a row of less thrifty kinds, on quince roots. Each 
 succeeding row should be composed of varieties less 
 vigorous in their growth than the preceding, until 
 the front row is reached, which should be planted with 
 dwarf apples. 
 
 The outside row may be planted with the Vicar of 
 Winkfield and St. Michael Archange — the second with 
 Bartlett on pear, and Urbaniste on quince stocks, 
 the third with Duchesse and Louise Bonne de Jersey 
 on quince, and the fourth with Flemish Beauty and 
 Winter Nelis on quince. 
 
110 SELECTING, PLANTING. AND CULTIVATION. 
 
 DEPTH OF PLANTING. 
 
 No part of fruit culture has attracted more attention, 
 and elicited more speculation, than this. In one point 
 all are agreed, that, with few exceptions, fruit-trees 
 should never be planted deeper than they grew in the 
 nursery. The part of the tree called the collar, where 
 the bark of the roots meets that of the trunk, the natural 
 position of which is a little below the surface of the 
 ground, marks the limit to which it should be usually 
 buried. Although the earth may be temporarily 
 heaped higher than this, around a tree just planted, 
 yet it should generally be removed soon after growth 
 commences. 
 
 A Mr. Comstock created some sensation, not long 
 since, by his claim to have discovered the grand secret 
 of successful fruit culture. He acquired some money, 
 and a sort of fame, by lectures upon what he termed 
 the science of Terra-culture — or, cultivation with- 
 out disturbing the rootlets which till the soil. His 
 theory was, that a tree planted below its natural 
 depth threw out a new stratum of roots, by which the 
 equilibrium was lost, and it became thenceforth a 
 maimed tree, incapable of producing its maximum 
 of fruit. But his theory was only a repetition of 
 the old story of human error — a part taken for the 
 whole. 
 
 In planting in a dry and deeply pulverized soil, 
 the pear tree may with safety be placed lower thau 
 its original position. According to my own expe- 
 rience, it is quite essential to success, after removing 
 a pear tree from a heavy to a light soil, that it be 
 
DEPTH OF PLANTING. Ill 
 
 planted one or two inches deeper than originally 
 grown. 
 
 But in wet or compact soils, or on those composed 
 in great part of organic matter, like the Western prai- 
 ries, a preferable plan is, to ridge up the soil six or 
 eight inches high, by backfurrowing, and in the em- 
 bankment plant the trees. Some persons have prac- 
 ticed with success, on wet or clay soils, a plan of plant- 
 ing on the surface of the ground, and covering the 
 roots, by heaping up a mound of earth much wider 
 than the space occupied by them. This may serve 
 temporarily ; but the plan is a mere shift to escape the 
 labor and expense of draining, and permanently im- 
 proving the soil. 
 
 But to the rule generally established for the depth 
 of planting, there are two notable exceptions. First, 
 while the Peach, Cherry, Plum, and Apple, cannot be 
 planted much lower than the collar without injury, the 
 Quince, the Grape, and the Pear on quince roots, are, 
 from the structure of their bark and wood, capable of 
 adapting themselves to a depth of planting much lower. 
 Second, when the soils have been deeply trenched or 
 subsoiled, their level is much higher than in their 
 former state, and in compacting, they will sink away 
 from the roots planted in them, leaving the upper 
 ones exposed, unless the trees should be planted 
 deeper than grown in the nursery. Very fibrous- 
 rooted trees obtain a better hold of the soil, and are 
 carried down with it. In planting grounds deeply 
 prepared with pear trees, I have found those on the 
 quince stock, by their fibrous roots, able to main- 
 tain their relative position in the soil, while in its 
 
112 SELECTING, PLANTING, AND CULTIVATION. 
 
 compacting, the trees on pear stock alternating with 
 the others, would be left two or three inches out 
 of the ground. 
 
 CULTIVATION OF THE PEAK ORCHARD. 
 
 A reputation for bad management, and perhaps a 
 residence in a lunatic asylum, could not be more readily 
 obtained by a farmer, than to persistently practice the 
 growing of weeds and grass in his potato and corn- 
 fields, seeding down to grass the garden which he had 
 just planted with vegetables, or turning his cattle to 
 graze in his ripening grain. 
 
 Yet, scarcely one in a hundred farmers but per- 
 forms every one of these insane practices upon his 
 orchard and fruit grounds. Until within a very few 
 years, the orchard was quite as much relied upon for 
 pasturage and grain crops as the meadow and fallow. 
 Hundreds of thousands of trees have been planted in 
 ground cropped year after year with corn or wheat, 
 that have made no more growth in five years than 
 might have been produced in two. Nothing could be 
 less economical, even where only profit was desired. 
 No reason can be given why a field of corn and pota- 
 toes should be cultivated with plow and hoe, that 
 is not an equally powerful argument in favor of the 
 same treatment of young trees ; and there are many 
 reasons why the latter will not succeed with grass and 
 grain, when they would grow luxuriantly with root 
 crops. One of the principal arguments in favor of the 
 latter practice may suggest others to thinking observ- 
 ers. Vegetables grown for their roots derive the far 
 greater portion of their nutriment from the atmosphere, 
 
CULTIVATION OF THE PEAR ORCHARD. 113 
 
 through their broad or luxuriant foliage, while grasses 
 and grains take more largely from the soil. The latter 
 plants not only permeate the soil more completely 
 with their roots, but by their taller and denser growth, 
 prevent that free contact of the lower branches and 
 leaves with the atmosphere necessary for the absorp- 
 tion of nutritious gases, and the deposit of invigorat- 
 ing dews. 
 
 The experience of the best horticulturists confirms 
 the opinion that the cultivation of the ground, equal 
 to that usually bestowed upon corn and potatoes, 
 coupled with the avoidance of any grain crop, will 
 hasten the maturity and fruiting of the Pear, from six 
 to ten years. If the ground is root-cropped, the cul- 
 tivation for the roots will afford an excellent tillage 
 for the trees, which, for a few years, will but little 
 interfere with the growth of the former. The plowing 
 must be managed with some skill to avoid wounding 
 the trunk with the whiffletree, or cutting and exposing 
 the roots with the share, and the distance of plow 
 cultivation from the tree should be increased each 
 year, to avoid injury to the growing roots. On this 
 account, the surface near the tree should not be dis- 
 turbed more than two or three inches deep, after the 
 latter has acquired considerable size, and this opera- 
 tion should be performed with a digging-fork. Almost 
 every cultivator of trees has observed striking instances 
 of the difference in their growth, when cultivated or 
 neglected ; but the narrative of one may not be inap- 
 propriate. A few years since, a gentleman, having 
 planted a considerable number of pear and other fruit- 
 trees, devoted a portion of the ground occupied by 
 
114 SELECTING, PLANTING, AND CULTIVATION. 
 
 them to his vegetable garden, while the remainder 
 was retained as a lawn. The trees growing in the 
 trenched and cultivated garden are handsome pyra- 
 mids, ten feet high, and in bearing, while those in the 
 lawn, although with a space of two feet around them 
 cleared from grass, have not perceptibly increased for 
 six years. 
 
 MULCHING. 
 
 No process will more essentially aid in sustaining 
 the life of a tree, enabling it to resist the rude shock 
 of being torn from its native soil, and inducing vigor- 
 ous growth, than mulching, or covering the soil with 
 any waste or half-decayed vegetable material. The 
 half-rotted straw of the bottoms of stacks, leaves gath- 
 ered from the woods, the refuse clippings and tan-bark 
 from leather factories, are all of value for this purpose. 
 Covering the ground with these, three or four inches 
 deep, around the newly-planted trees, has the effect of 
 preserving a moist condition of the soil, and an even 
 temperature during the great heat of summer. A most 
 important element in the growth of plants is this pre- 
 servation of an equable temperature, as may be seen 
 in a cold vinery, where the rauge of the thermometer 
 scarcely varies ten degrees during day and night. The 
 mulching also protects the ground from excessive 
 evaporation ; so that, during long periods of drought, 
 the ground remains uniformly moist and light. To 
 the Pear this treatment is peculiarly grateful, for 
 there are few plants in which respiration goes on so 
 rapidly, and which require such constant supplies of 
 moisture. A curious and instructive experiment is 
 narrated. A pear tree was grown in a large tub until 
 
MULCHING. 115 
 
 it had obtained a vigorous condition, and when the 
 soil was in a comparatively low state of humidity, 
 the weight of the vessel with its earth and tree was 
 ascertained. 
 
 In a warm July day, a given weight of water was 
 supplied, and the earth protected from surface evapor- 
 ation by a cover. In forty hours, the whole was again 
 weighed, when it was found that seven gallons of 
 water had been thrown off by the leaves of the tree, 
 or more than twice its own weight. 
 
 Prof. Mapes narrates an experiment which he 
 performed upon a pyramidal pear tree three years 
 planted, and seven feet high. A hole was dug 
 beneath one of the largest roots, which remaining 
 attached to the tree, and with all its spongioles as 
 nearly entire as possible, was placed in a pail of water, 
 and the whole carefully covered with a blanket. In 
 twenty-four hours the tree was found to have appro- 
 priated nearly two gallons of the water. ~No small 
 benefit derived from mulching, is ow T ing to the fact 
 that trees so treated need no watering ; and the excuse 
 for the barbarous practice of frequently drenching 
 their delicate rootlets with cold water is removed. 
 Poorly-rooted trees, or such as have been exposed 
 before planting, or are quite withered and dry, or 
 indeed all plants which survive transplanting with 
 much difficulty, can in many instances be saved by 
 mulching deeply for five or six feet about the tree. 
 The loose texture of the mulch does not prevent 
 atmospheric contact with the soil, and being con- 
 stantly damp, both the mulch and the earth absorb 
 ammonia and carbonic acid vapor. Some varieties of 
 
116 SELECTING, PLANTING, AND CULTIVATION. 
 
 pear of great excellence, which crack badly, may be 
 ripened in perfection by mulching, as the cracking is 
 in some degree due to an insufficient supply of sap. 
 The mulch not only acts as an absorbent of fertilizing 
 gases, but in time becomes itself a valuable manure. 
 
 There are, however, some counterbalancing disad- 
 vantages in mulching, which will confine its practice 
 to the single season of planting. The immense in- 
 crease of insects, which will propagate in its shelter 
 — the ravages of mice that find beneath it security 
 from pursuit — and the late growth of shoots which it 
 induces, liable to winter-blight, are some of the effects 
 of its continuance. 
 
 After much experiment, I am convinced that the 
 best mulch for any other than newly-planted trees is 
 a soil often stirred with the dew upon it. 
 
 CROPPING THE GROUND FOR A MULCH. 
 
 A very convenient substitute for litter, and one 
 from which none of the evils noted will result, is an 
 early crop of some of the broad-leaved vegetables. 
 Turnips, beets, and potatoes, are valuable in the order 
 they are mentioned for this purpose, and would in 
 most cases repay the labor of cultivating the trees on 
 them. The first two have the additional advantage 
 of penetrating and loosening the soil without bruising 
 the roots of the trees; and by the superior coolness of 
 their leaves to the night-air, condense the humidity 
 in currents of atmosphere passing over them, in the 
 shape of dew, which would have fallen upon the 
 plowed field or the dusty road ; and thus assist in 
 nourishing the feebler foliage of the newly-planted 
 
SPECIAL MANURES AFTER PLANTING. 117 
 
 trees. Notwithstanding all these devices for pre- 
 serving moisture in the earth, the golden rule of agri- 
 culture should be remembered. Soils disturbed when 
 dry, or during the heat of the day, loose their moisture ; 
 but plowed or hoed in early morning, more moisture 
 is acquired. 
 
 SPECIAL MANURES FOR THE PEARS AFTER PLANTING. 
 
 That a Flemish Beauty or a Napoleon will be pro- 
 duced in perfection in one soil, while, a mile distant, 
 and in one of precisely similar appearance, they fail 
 to be anything more than second rate, is a mystery 
 that has hitherto mocked our investigation. It is 
 unfortunate that nostrums, based upon some degree 
 of knowledge of the necessities of the case, have been 
 palmed off upon the community, deterring many 
 persons from further investigation; still, when we 
 recollect what science has done for human develop- 
 ment, it may reasonably be expected to perforin much 
 for vegetation. 
 
 If it is remembered, that it is a great thing in an 
 experiment to have Nature v/pon one's side, the ana- 
 lysis of the Pear will suggest the course our invest- 
 igation should take. 
 
 It is not unfrequent that trees exhibiting every 
 quality requisite for fruiting fail for many years to 
 produce a single pear, when the application of a bushel 
 of lime, a dressing of wood-ashes, a small quantity of 
 bone-meal, or of iron filings, or refuse sand from the 
 foundry, has brought them into immediate fruitfulness. 
 I have seen some very surprising effects of some of 
 these materials, in the vigorous growth and fruiting 
 
118 SELECTING, PLANTING, AND CULTIVATION. 
 
 of trees hitherto barren. It should be understood, 
 that a tree can no more grow, and produce fruit, 
 when one of its elements is lacking, though all the 
 others are present, than a house can be built, when 
 all its materials, except the nails, have been obtained. 
 
 Mr. Downing was of the opinion, that bones finely 
 ground and mixed with wood-ashes, would prevent 
 the leaf-rust ; and several nurserymen who have used 
 the compost seem to adopt the same belief. 
 
 Mr. Barry very tersely and happily remarks : 
 " Bone-dust, blacksmiths' cinders, muck-lime, wood- 
 ashes, and half a dozen other things, have been recom- 
 mended to be compounded, in pecks and half-pecks, 
 all with a view to remedy the rust, or leaf-blight, that 
 no man can say originates in any defect of the soil." 
 But the failure of specific manures to produce certain 
 results, for which no rationale founded in natural 
 science could be given, ought not to deter us from 
 investigation in a philosophical manner. Some simple 
 facts illustrative of the value of scientific knowledge 
 in the management of the Pear may be stated. On 
 a plot of rich ground, where blight had year after 
 year affected the Pear, its farther ravages were pre- 
 vented by a large application of lime ; this was 
 accounted for by the destructive action of the lime 
 upon the excessive organic matter of the soil, thus 
 inducing a more stocky and well ripened growth. 
 Dr. N. P. Teft, of Onondaga, so changed the appear- 
 ance, in shape and size, of the fruit borne on a Yir- 
 galieu pear tree by a very large application of leached 
 ashes, that specimens of it received the premium from 
 the American Institute as the best new table-pear. 
 
SPECIAL MANURES AFTER PLANTING. 119 
 
 Some remarkably fine Bartletts, and handsome 
 specimens of other varieties, having attracted atten- 
 tion, they were found to have been raised by a black- 
 smith of Newtown, Long Island, from trees that 
 received the refuse of his forge. 
 
 At the Exhibition of the Massachusetts Horticultural 
 Society, 1857, which was pronounced by Europeans 
 superior in its show of pears to any which could be 
 made in Europe, the collection of Mr. Bacon was 
 awarded the highest premium for the ten best varieties. 
 These pears, the most beautiful in color, regular in 
 shape, and the largest in size of their respective vari- 
 eties, were grown over a salt marsh which had been 
 filled three or four feet. I ascertained, on inquiry, that 
 several other gardens, which occupied similar posi- 
 tions, were remarkable for the fine pears grown upon 
 them. The Napoleon, Soldat Laboureur, and other 
 new varieties, that have generally proved but second- 
 rate, have been produced of the very highest quality, 
 when the trees had been liberally treated to super- 
 phosphate of lime. 
 
 Dr. Llndley, author of a treatise on "Vegetable 
 Physiology," and a nurseryman of great experience in 
 England, strongly recommends the use of superphos- 
 phate of lime for newly-planted trees, as it excites the 
 rapid formation of fibrous roots, and thus provides for 
 supplying the great waste of fluids, which is carried 
 on with such rapidity from the leaves and branches. 
 
 These facts, even if they teach us nothing positive, 
 certainly indicate the direction in which our invest- 
 igations should be pursued. 
 
120 SELECTING, PLANTING, AND CULTIVATION. 
 
 INVIGORATING OLD TREES. 
 
 The cause of the want of vigor, slow growth, and some 
 or entire cessation of increase in pear trees of con- 
 siderable size, is generally the exhaustion of the soil 
 within the range of their roots ; the whole energy of 
 the trees being devoted to sustaining the fruit buds and 
 spurs, no wood growth can be made while this exhaust- 
 ive fruit production proceeds. There is also an entire 
 suspension of the absorptive and perspiratory func- 
 tions of the bark caused by the incrustation of dead 
 bark, moss, and fungi that cover the tree. The aged 
 roots have lost their radicles, and do not possess the 
 power to push out spongioles into new and unex- 
 hausted soil. 
 
 These conditions suggest at once the remedy. A 
 trench should be dug around the tree, at about as many 
 feet distant from it as there are inches in the diameter 
 of the trunk, though rarely farther than six or eight 
 feet. This trench should be at least two or three feet 
 wide, and as deep as the roots penetrate, the latter 
 being pruned off with a smooth cut. The sods around 
 the trees should be pared off to the depth of four or 
 five inches, and mixed with manure to fill the trench, 
 and a good generous compost of new earth and barn- 
 yard manure should be put around the tree in place 
 of the sods removed. The old and feeble branches 
 having only fruit spurs, should be shortened in such a 
 manner as to form a handsome top. The rough fun- 
 gus bark should be gently scraped away, care being 
 taken not to expose the vital bark beneath. A better 
 method is to wash with strong soap-suds or potash 
 
GRAFTING LARGE TREES. 121 
 
 water ; the old bark will be loosened and pushed off 
 by the new formation of bark beneath. 
 
 If the tree is of an inferior or wild variety, the 
 smaller branches may be filled with grafts, of which a 
 large number should be set, in order not to prune the 
 tree too severely, and also to furnish it as soon as pos- 
 sible with new respiratory organs. 
 
 GRAFTING LARGE TREES. 
 
 It is a very common result of grafting large trees, 
 that after producing an apparently vigorous growth 
 for two or three years, they exhibit tokens of disease, 
 and finally die. 
 
 There is little doubt that this is the result of too 
 great an interference with the structure of the tree, by 
 cutting away nearly all the top in a single season, for 
 the purpose of grafting. The roots prepared by a 
 vigorous top, with an abundance of rich condensed 
 sap, are, in their turn, ready to offer a copious supply 
 to the top, for elaboration, and oxygenizing by the 
 leaves. 
 
 Thrown back or suspended in the structure of the 
 tree by this severe pruning, the sap becomes condensed 
 by evaporation, and remains clogging and suffocating 
 the vital energies of the tree, which makes strenuous 
 efforts to supply itself with the organs of respiration. 
 
 The true method of grafting trees more than five or 
 
 six years old is, to remove not more than one-third to 
 
 one-half of the top in one season, and set a very large 
 
 number of grafts in the limbs, or to dig a trench about 
 
 the tree, and thus shorten the roots to prevent too large 
 
 a supply of sap. 
 
 6 
 
PAKT IV.— THE PEAK UPON THE QUINCE 
 STOCK. 
 
 OFFICE OF THE QUINCE. 
 
 The office of the Quince, in its association with the 
 pear tree, does not seem to have been generally con- 
 sidered. It is the only one of our fruit-trees which is 
 readily propagated from layers or cuttings. Of one 
 thousand cuttings of other species of fruit-trees, 
 planted in the ordinary manner, but a very few 
 would strike root, while of the same number of the 
 Quince, but very few would fail to grow. The por- 
 tion of quince on a quince-rooted pear tree, which 
 has hitherto served as trunk, will, if covered with soil, 
 in a few days, throw out rootlets, and thenceforth per- 
 form the office of root to the tree it supports. It seems 
 therefore, incredible, that with these facts in view, 
 intelligent cultivators should have failed to provide 
 the conditions for the Quince to fulfill its office. 
 
 By planting so deeply that the Quince is entirely 
 beneath the ground, all the objections to its use in 
 propagating the Pear are overcome. The principal 
 of these objections are : First, that the Pear grown on 
 the Quince is short-lived. Second, that the trees often 
 break at the junction, from imperfect union. Third, 
 they are always of small size. Fourth, that the Pear 
 ( 122 ) 
 
CAUSES OF FAILURE. 123 
 
 outgrows the Quince, and produces a deiormity. All 
 these difficulties have been remedied, or avoided 
 altogether, by planting so deeply that the Quince is 
 entirely beneath the ground, for the office of the Quince 
 is entirely as a root, and never as a trunk. 
 
 CAUSES OF THE FAILURE OF THE PEAR ON THE QUENCE. 
 
 The introduction of new plants, or of novel modes 
 of cultivating old ones, is always attended with many 
 failures, arising from insufficient knowledge of the 
 conditions necessary to the success of the experiments. 
 
 The value of the Quince as a stock for the Pear has 
 been a subject of much dispute ; but candid observers, 
 aiming only at the exact truth, have settled into the 
 conviction, that its failure for this purpose has pro- 
 ceeded in every instance from some neglect of the 
 necessary conditions of its growth. The causes of 
 failure may be summed up as follows : 
 
 First — In the heat of the first demand for pear trees 
 upon quince stocks, many thousands of the common 
 or Portugal Quince were used. This variety is entirely 
 unfitted for this purpose, by its slow growth, and 
 slight assimilation with the Pear, and the small size it 
 attains. 
 
 Second — All the varieties of pear were at first indis^ 
 criminately grown on the Quince, without regard to 
 their fitness. But it is now well ascertained that only 
 a limited number of our finer pears are entirely 
 adapted to the Quince. 
 
 Third — The office of the Quince in the double tree 
 being wholly mistaken, it was planted as it stood in 
 f he nursery, often with the junction of the two species 
 
124 THE PEAR UPON THE QUINCE STOCK. 
 
 from three to eight inches above the soil ; and in ad- 
 dition to this mischievous practice, the tree was not 
 unfrequently trimmed up as a standard. This method 
 of pruning gave the top, when large, a great lever 
 power at the ground ; and the trees, unable to resist 
 the force of the wind, often parted at the junction of 
 the bud with the stock. If the tree survived, it was 
 often a monstrosity of growth, the pear swelling out 
 to twice the diameter of the quince. 
 
 ADVANTAGES OF THE QUINCE AS A STOCK. 
 
 The conditions and advantages of the use of quince 
 stocks, have been so fairly and clearly set forth in a 
 communication of Mr. Louis Berckmans to The Agri- 
 culturist, that I shall insert it here. Mr. Berckmans 
 has devoted a life of great activity and intelligence 
 to experiments upon the Pear — enjoying the personal 
 acquaintance of those gentlemen, both in Europe and 
 America, whose names will always be associated with 
 its culture. His collection is large, and embraces 
 selections from the best seedlings of Van Mons, Es- 
 perin, BrvoRT, and others. His great experience 
 entitles his testimony to the highest consideration. 
 
 In answer to the vexed question — Will pears budded 
 on the Quince succeed ? — Mr. Berckmans says : " I 
 have no hesitation in saying : ' Yes, they will ;' and often 
 better than on pear stocks, and they are less subject to 
 blight. I know that I do not agree with the opinions 
 of my late friends Van Mons and Esperin, who never 
 would admit a quince stock in their experimental 
 gardens. I respect their memory, but cannot help 
 considering their opinion as a prejudice. They had 
 
ADVANTAGES OF THE QUINCE AS A STOCK. 125 
 
 not found the good quince stock, and, perhaps, did not 
 know how to plant quince-grafted trees. Unless the 
 proper quince stock be used, no good result need be 
 expected. I have seen some singular mistakes in 
 publications, for want of proper attention paid to the 
 question, whether trees had been budded upon the An- 
 gers, or upon the indigenous quince, the latter being 
 very inferior, if not worthless. The quince stock for 
 7iurseries is produced from the twigs or branches 
 heeled or laid in before winter, and planted early in 
 the spring. This operation succeeds better in damp 
 and cool climates, and in sandy soils, than in this part 
 of the United States. Therefore, most of those plants 
 are imported (chiefly from France), although they 
 can be produced here, with proper care, in soils fitted 
 for them. 
 
 " At present, my best trees are on the Quince ; and 
 my best fruit also. Those who would successfully 
 cultivate the dwarfs must pay attention to the follow- 
 ing rules : 
 
 " 1. Have a good, substantial, rather deep soil, with 
 porous or drained subsoil. 
 
 2. Select the good Angers or Orleans Quince for 
 stock. 
 
 " 3. Plant no other varieties than those which suc- 
 ceed on the Quince. 
 
 " 4. Plant the trees deep enough, so that the place 
 where they have been budded shall be at least three 
 inches below the surface of the soil. In rolling ground, 
 cover with stones, or damp mould, so as to prevent 
 the washing away of the light soil. 
 
 " 5. Keep the weeds down. 
 
126 THE PEAR UPON THE QUINCE STOCK. 
 
 " 6. Keep the branches low, and make a pyramidal 
 tree, by j udicious pruning once or twice a year. A tree 
 with a heavy, high top, must not be upon the Quince. 
 Levels or gentle slopes are better than hills or rolling 
 ground. 
 
 " It is a fortunate circumstance that most of the best 
 market varieties are also best suited to the quince 
 stock. Very often the grafted tree, when placed in 
 silicious (sandy) soil or loam, forms its own roots just 
 where it has been budded \ and then, with the steadi- 
 ness of the pear stock, it retains the fertility of the 
 Quince. 
 
 " Much has been said about the short-living of the 
 quince stock. If properly planted in genial soil, which 
 is not exhausted or impoverished by intervening field 
 crops without a reasonable supply of manure, as most 
 of our apple orchards are ; if free from ill weeds and 
 shrubs, and other drawbacks, the quince-grafted tree 
 will thrive for fifty years or more. Some actual facts 
 will prove what I state. Hon. M. P. Wilder has in 
 his garden, in Dorchester, trees which he bought from 
 the widow of Mr. Parmentier, Long Island, some 
 twenty years ago. They have yielded fine crops 
 almost every year. Some have been regrafted with 
 new varieties ; one of them with Beurre Clairgeau, 
 which bore this year between one and two bushels 
 of the finest and largest pears. These trees look 
 healthy, despite all their mutilations, and there is 
 no reason to anticipate a diminution of growth or 
 crops. These trees are on the Quince, but they have 
 been planted by a man who knows how to manage 
 trees. 
 
ADVANTAGES OF THE QUINCE AS A STOCK. 127 
 
 " In the same garden are some fine Urbaniste trees — 
 a part on the Pear, and a part on the Quince — planted 
 in the same spot, in the same year. Those on the pear 
 roots are now beginning to bear fruit sparingly, 
 while the others, on quince, have yielded bushels of 
 fruit for the last seven years, and are actually loaded 
 with a splendid crop. All are equally healthy ; but, 
 those on pear stocks, not having exhausted part of 
 their vigor in the best marketable produce for years 
 back, are rather more vigorous. By thinning the crop 
 early, so as to make it moderate, those pyramids may 
 be easily brought up to the full vigor of their unpro- 
 ductive neighbors. Now comes the important ques- 
 tion : 
 
 " ' Will quince roots do for orchards f 
 
 For orchards, as we find them on most of our farms, 
 a promenade ground for cattle, a dreary waste of ill 
 weeds, badly cultivated and shallow soil, stagnant 
 water, injudicious selection of varieties, and more 
 injudicious pruning with axes or dull chopping-knives 
 — no, sir ! No fruit-tree of a refined class, no tree 
 of any value, will do in such conditions. One half 
 of the trouble, manure, and labor, which a poor vine- 
 yard requires in France, would make a thrifty pear 
 orchard, and would certainly pay better. 
 
 "Let us look at some fine nurseries (schools) or 
 orchards where specimen trees are cultivated with 
 care, and in proper soil and localities, and facts (those 
 stubborn) things will soon bring conviction in the place 
 of doubts. 
 
 " Messrs. Elwanger & Berry, and others, in Roches- 
 ter; Mr. Wilder and Mr. Hovey, near Boston ; Chas. 
 
128 THE PEAR UPON THE QUINCE STOCK. 
 
 Downing, in Newburg ; Dr. Grant, near Peekskill ; Mr. 
 Reid, Elizabethtown, ]N . J. ; and many others, cultivate 
 the Pear on the quince stock with the best results. 
 At Mr. Chas. Downing's, where every fruit and flower 
 is cultivated in perfection, the surface of the ground 
 in the dwarf orchards is covered with straw, refuse 
 hay, &c, and no care nor cultivation is required ; no 
 weeds find their way through that carpet, renewed or 
 supplied with new straw or brush every two or three 
 years. Mr. Downing seems to be perfectly satisfied 
 with his system, and indeed he must be. 
 
 " In conclusion, let me say, that when one expects to 
 reap the fruit of industry, he needs to give the proper 
 attention to it ; if he expects a fruit-tree to yield crops 
 of the most refined fruit, and to grow as a maple or a 
 cedar in the woods, he is badly mistaken. The old 
 saying, that " a tree must take care of itself," is non- 
 sense, when applied to fruit-trees of improved kinds. 
 It would do as well to plant dahlias or prairie roses 
 in a swamp, or among thistles and briars. 
 
 " He who wants large crops of pears, indifferent in 
 size or quality, may plant all his trees on the pear 
 stock, in deep soil ; but he has to wait from ten to 
 fifteen years. If you want large, fine fruit, which, in 
 fact, pays better, with less trouble and expense, select 
 your varieties on the Quince. These will often bear 
 the first year, and always the third or fourth from their 
 planting. If I had thirty trees to plant, twenty should 
 be on the Quince, the balance on pear stock. 
 
 " Some varieties will not grow upon the Quince, but 
 even these do well double worked — that is, budded or 
 grafted upon a variety worked already upon the 
 
ADVANTAGES OF THE QUINCE AS A STOCK. 129 
 
 Quince and succeeding upon it. The French call it 
 intermediary grafting. 
 
 " In planting orchards, the same care and the same 
 digging is required for a standard as for a quince 
 stock, but how different the result ? Ask Mr. Hovey, 
 and others around Boston, from which they derive 
 their largest profits. They all agree that the quince 
 root has paid the soil, the expenses, tree and all, long 
 before a, pear stock has shown any sign of bearing. 
 
 " Below is, according to my own and my friends' 
 experience, a list of varieties which will do for the 
 market, till new and as good varieties can be added. 
 We must consider that the introduction of new varie- 
 ties of fruit into the market is not an easy thing. 
 Those named below are also the best adapted to the 
 most of the States between thirty and forty degrees of 
 north latitude. 
 " I. — Varieties of Pears which do well on the pear stock, or when 
 
 DOUBLE WORKED. 
 
 " Those marked a do not succeed well on quince 
 stocks. Those marked b do bear as early and as well 
 as others on the Quince. They are arranged accord- 
 ing to their value for general cultivation, market pur- 
 poses, &c : 
 
 b. Bartlett— Sept. 
 b. Madeleine — Aug. 
 
 a. Seckle, (sometimes does well on 
 
 Quince.) 
 
 b. Beurre Clairgeau — Oct., Nov. 
 a, Columbia — Nov. 
 a. Dix — Dec. 
 a. Doyenne Boussock — Sept. 
 
 a. Lawrence (often good on Quince) 
 
 — Nov., Dec. 
 a. Heathcot— Sept. 
 a. Onondaga — Oct. 
 a. Kingsessing — Sept. 
 
 a. Pratt— Sept. Oct. 
 — Philadelphia — Sept. 
 
 b. Buffum— Sept., Oct. 
 
 And many others. The above are all good-looMng 
 fruits, and of course will sell readily. 
 
 6* 
 
130 THE PEAR UPON THE QUINCE STOCK. 
 
 II. — Varieties adapted to the quince stock, which also do well 
 
 ON THE PEAR STOCK. 
 
 Louise Bonne de Jersey — Sept., 
 
 Oct. 
 Duchesse d'Angouleme — Oct., Nov. 
 Beurre Diel — Oct., Nov. 
 Vicar of Winkfield — winter. 
 Urbaniste — Oct. Nov. 
 Beurre Superfin — Oct. 
 Beurre Hardy (or Sterckman) — 
 
 Sept. 
 
 Abbott — Sept. 
 
 Belle Epine Dumas — Dec, Jan. 
 Beurre d'Anjou — Oct., Nov. 
 Flemish Beauty — Sept. 
 Andrews — Sept. 
 Kirkland's Seckle — Sept. 
 Brandy wine — Sept. 
 Steven's Genesee— Sept. 
 Doyenne d'Alencon — winter. 
 
 Glout Morceau — winter." 
 
 We think nothing can be more conclusive with 
 regard to this question than the testimony of various 
 individuals of note in the cultivation of fruit ; among 
 whom none rank higher than Marshall P. Wilder, 
 whose views are expressed in the following remarks, 
 given at length : " An impression has extensively 
 prevailed unfavorable to the cultivation of the Pear 
 on the Quince. This has arisen principally from an 
 improper selection of kinds, or from injudicious cul- 
 tivation. There are, however, three considerations 
 which are absolutely necessary to success, viz., a 
 deep, rich soil, the planting of the quince stock 
 entirely below the surface of the ground, and a sys- 
 tematic and scientific course of pruning, as the tree 
 progresses in growth. 
 
 " Objections to this species of cultivation have been 
 made from the belief that the Quince was a short-lived 
 tree, and that the crop must necessarily be small from 
 what are termed dwarf-trees. Such, however, has 
 not been my experience. On the contrary, I have 
 jpear trees on the quince root which are twenty-five 
 years old, and which produce annually a barrel or 
 
ADVANTAGES OF THE QUINCE AS A STOCK. 131 
 
 more of fruit each ; and for aught that I can see, they 
 are destined to survive as long as any that I possess 
 on the pear root. These may, and probably have, in 
 some instances, thrown out roots from the pear stock, 
 but whether this be so, or not, instances are not rare 
 where such trees have attained in France the age of 
 more than a hundred years ; and we know of a quince 
 tree in Massachusetts which is forty years old, and 
 which has produced ten bushels of fruit in a season. 
 
 "The Pear, when grown on the Quince, should 
 always be trained in the pyramidal form. These may 
 be planted much closer than when grown as stan- 
 dards. We have known them to succeed well where 
 grown at the distance of six feet apart in the rows, 
 and twelve feet between the rows. In this way Mr. 
 ErvEES, the great English cultivator, planted 2,500 
 of the Louise Bonne de Jersey, and 1,500 Glout Mor- 
 ceau for the London market. We consider twelve 
 feet apart, each way, a liberal distance. This would 
 give 302 trees to the acre ; and we are clearly of the 
 opinion, that soil and selection of varieties being rio-ht, 
 no crop whatever would be more profitable. Such a 
 plantation, with proper care, would yield, in the fifth 
 year, from seventy-five to one hundred bushels of 
 fine fruit. As to profit, this will not appear as an 
 exaggeration, when it is known that Glout Morceau 
 pears, a variety which succeeds admirably on the 
 Quince, have sold, during the winter, readily atone to 
 two dollars per dozen. 
 
 " We name as varieties which succeed well on the 
 Quince the following, and to which might be added 
 many more : 
 
132 THE PEAR UPON THE QUINCE STOCK. 
 
 "Louise Bonne de Jersey, Yicar of Winkfield, 
 Duchesse d'Angouleme, Glout Morceau, Passe Colmar, 
 Urbaniste, Belle et Bonne, Beurre d'Anjou, Beurre 
 Diel, Easter Beurre, Beurre d'Amalis." 
 
 The following, from the same gentleman, in answer 
 to the published skepticism of a cultivator regarding 
 the permanency of the quince stock, effectually dis- 
 poses of his objections : " I have, in my grounds, 
 many primitive pear trees from ten to seventeen feet in 
 height, with trunks twenty-seven inches in circumfer- 
 ence, and branching at the base from ten to twelve feet ; 
 hundreds of these trees are from twelve to fifteen 
 years of age — they have borne regular crops from the 
 third or fourth year after planting, and in some 
 instances I have gathered from the aforesaid trees, 
 6 not five or six beautiful pears,' only, but from one 
 bushel to one barrel per tree. I do further aver, 
 that these trees were originally upon the quince 
 stock — that some of them remain in that condition 
 now, but that most of them have rooted from the 
 pear stock. 
 
 " That there may be no misunderstanding of terms, 
 let it be remembered, that when I speak of dwarf 
 pear trees, a term which I did not use in the quota- 
 tion cited, it is in contradistinction to those which are 
 on the pear root ; for we of Massachusetts do not 
 allow pear trees, even those on the Quince, to remain 
 dwarfs or ' monkeys.' No, no, Mr. Stoms, we do not 
 only make our pear trees grow, even on the Quince, 
 into beautiful, large pyramids, but we make them 
 bear five to seven years earlier on the quince than 
 they would on the pear stock. And, as to planting 
 
ADVANTAGES OF THE QUINCE AS A STOCK. 133 
 
 deeply, so as to allow the pear stock to root, it is no 
 i new thing with the intelligent Colonel,' for he has 
 always practiced this system — a fact well known to 
 his Ohio friends, and to every one who has visited his 
 grounds. 
 
 " Mr. Stoms asks : * Why graft on the quince stock 
 at all V 
 
 " Answer : To obtain ' early fruiting,' and the 
 pleasure and profit of regular crops, for many years, 
 before the trees would produce fruit on their own 
 stock. 
 
 " Again, he inquires : ' Will the Pear, under the 
 circumstances he (Mr. Wildek) describes, (that is, 
 rooting from the pear stock) continue to be a dwarf P 
 
 " Answer : No ; nor do we desire that it should ; 
 for, having commenced fruiting and furnished itself 
 with fruit-spurs, it will continue to bear, whether on 
 the pear or quince root, or on both ; and, as to * longe- 
 vity,' it is generally admitted that the more roots a 
 tree has, the greater will be its strength, and the 
 longer its duration of life. 
 
 " Hence we plant the tree deep enough to allow it 
 to root from the pear stock, and thus we kept the 
 quince stock soft and emollient, also, causing it to 
 swell evenly with the pear, and to emit roots through- 
 out its stem, which it will do, if kept below the sur- 
 face of the soil. 
 
 " Mr. Stoms further says : ' When the friends of 
 dwarf pear tree culture shall come forward, and, with 
 ' bill of particulars,' show me an orchard of five hun- 
 dred dwarf pear trees, that have been ten years 
 
134 THE PEAR UPON THE QUINCE STOCK. 
 
 planted, which have borne fruit successfully and paid 
 cost, I will give up the contest.' 
 
 " I will then take him to my neighbor, Austin's, 
 the Treasurer of the Massachusetts Horticultural 
 Society, who has Jive hundred and ten pear trees. All 
 these are on the quince root, with the exception of 
 one or two dozen, which are on the pear root ; but as 
 these latter have borne but little fruit, Mr. S. will not 
 object to their being counted in the lot. These trees 
 are from eleven to thirteen years of age. One hun- 
 dred of them are Louise Bonne de Jerseys. These 
 trees commenced about three years after planting, 
 have borne regular and abundant crops ever since, 
 and are now in a very vigorous and healthy condition. 
 No account of the crops were kept until the year 
 1851, but Mr. Austin has kindly furnished me with 
 the amount of his sales since that date. The total 
 sales, for six years, were $3,408.76. The original cost 
 of these trees was about fifty cents each, or $250. 
 Mi*. Austin is a merchant, and goes to the city every 
 day, and the only help he has had, is the service of a 
 man who takes care of his stables and grounds. He 
 has, however, given them his personal attention, and 
 good cultivation : but, I think, without further estima- 
 tion of ' cost? we may reasonably conclude that these 
 'five hundred trees ' have ' borne successfully, and 
 paid cost.' 
 
 " "We will then take a ride over to the Messrs. 
 Hovey, where we shall find a much larger number of 
 pear trees on the quince root. Their beautiful avenues 
 are lined with them, some of which are from fifteen 
 to twenty years of age ; but as it will occupy, perhaps, 
 
DWARF PEARS. 135 
 
 too much time to examine all of them, we will take 
 one walk as an example. How delighted Mr. S. must 
 be to see 220 pear trees, 110 on each side, loaded with 
 their luscious fruit, only eight or nine years planted, 
 and all independently on the quince root. The pro- 
 duct of those trees, in 1855, was twenty barrels — in 
 1856, twenty-five barrels. The highest price obtained 
 was twenty dollars per barrel, the lowest eight dollars. 
 Then we can call on Mr. Stickney, and look at his 
 ' dwarf pear trees. We shall see some magnificent 
 specimens of Urbanistes and Louise Bonne de Jerseys. 
 The crop of the latter he sold the last season at ten 
 dollars per bushel. Then we will go to Mr. Man- 
 ning's, who has some pear trees on the Quince of very 
 large size, being from thirty to forty years old, and 
 which ' still live,' and produce annual crops. Then 
 we will pursue our journey on, and call on Mr. Cabot, 
 the President of the Massachusetts Horticultural 
 Society, Messrs. Bacon, Downer, Richardson, John- 
 son, and others, who have splendid collections of 
 'dwarf pear trees which have been ' planted ten 
 years? " 
 
 Mr. R. Buist, of Philadelphia, one of the most 
 candid and reliable men, has published the following 
 on 
 
 DWARF PEARS. 
 
 " This term has led to the impression that all trees 
 are dwarfs that are grafted on the quince stock ; we 
 do not incline to this term, from the fact that we cul- 
 tivated dwarf pears before we knew of the effects of 
 the Pear on the Quince, and also from the fact that we 
 now have very fine standard trees, with stems six and 
 
136 THE PEAR UPON THE QUINCE STOCK. 
 
 seven feet clear, that are on the quince stock. The 
 Pear, Apple, Quince, Hawthorn, and Mountain Ash, all 
 belong to the same class and order, and will grow if 
 grafted on each other ; they do not all, however, assi- 
 milate well with each other, for we find that there are 
 some Apples that will not grow on the Pear, and vice 
 versa; there are also Pears, and not a few, that will 
 not grow on the Quince ; others that grow well, but 
 their fruits are inferior ; whilst again many are greatly 
 improved on the Quince. We now say that the Pear, 
 to be successful on the quince stock, must be very 
 highly cultivated with enriching manures of almost 
 any description, incorporated with the surface-soil, 
 and frequently stirred during the growing season, 
 repeating the enriching material, and thorough culture, 
 every season. They can be planted from ten to fifteen 
 feet apart, and will, with such treatment, give a very 
 abundant crop, even a bushel from a tree only a few 
 years planted. This is not, however, the only atten- 
 tion they require — they must have a summer pruning 
 and a winter pruning, which you-shall have in another 
 chapter. 
 
 Again, the quince stock is a very general term ; 
 there is a vast difference in the kind of Quince, and 
 it is now very strange that all the pears on the Quince, 
 whether worked thereon the past year or ten years, 
 are on what has recently been called to the peculiar 
 benefit of some, the Angers Quince. Certain it is, 
 that there is a variety aptly adapted to the vigor of 
 the Pear, more generally known to the experienced 
 eye by its growth as that variety ; and we think it is 
 the variety only that demands particular notice. The 
 
DWARF PEAKS. 137 
 
 growth is clean and luxuriant, bark smooth and free, 
 making shoots six feet high in a season, readily pro- 
 pagated from cuttings, and even budded the first, 
 season. 
 
 Every cutting, therefore, of that variety, should 
 be carefully planted, on which you may grow either 
 dwarf or standards, with this result that the sorts of 
 Pear worked thereon will come into bearing in two 
 or three years, and continue productive for many 
 years, say half a century, and be more freefro?n blight 
 than if on the pear stock, which roots deep, descends 
 into the cold ground perpendicularly, predisposes the 
 tree to blight during summer, and if not blight, pro 
 duces a redundancy of wood almost beyond practical 
 management, and not at all adapted for gardens. 
 Another point in favor of the quince stock I might 
 refer to, is the certainty of its growth after being re- 
 moved and conveyed to a distance, the many fibres 
 close to the bole of the tree rendering its growth 
 almost certain, at least, forty -nine out of fifty. The 
 Pear on its own stock makes few fibres, and is more 
 precarious in removal and carriage ; this is again par- 
 tially under control by frequent removals in the nur- 
 sery, when the trees are young, which checks their 
 growth of wood, produces early fruiting properties, 
 so that we hope to live to see dwarf fruiting years on 
 the pear stock as eagerly sought for as those now on 
 the Angers Quince — you will please make a note of 
 this assertion." 
 
 The following from Mr. Ho vet, author of " Fruits 
 of America," will be of interest to pomologists: 
 " The cultivation of the Pear on the Quince is of such 
 
138 THE PEAR UPON THE QUINCE STOCK. 
 
 an ancient date, and has been so long and so suc- 
 cessfully practiced in that great pear-growing country, 
 France, that it appears somewhat absurd to see it 
 attacked at this late day, as it has been by individuals 
 who, either from want of experience or other causes, 
 have not succeeded well in its cultivation on this 
 stock, and hence would deny to a great portion of our 
 community, for a series of years, so delicious a fruit 
 as the Pear ; for in no way can it be obtained in any 
 abundance, for half a generation after planting, except 
 upon the Quince. 
 
 An intelligent correspondent has shown the fal- 
 lacy of the arguments made use of to disparage the 
 quince stock, and it would be useless to go over the 
 ground again. As he has truly said : " Let gentlemen 
 botanists have their own way in disputing. On we 
 shall go, reaping an abundance of fruit while they 
 are cavilling in regard to a fact long ago established 
 by the experience of men, not mere tyros in the work, 
 but those who have made the question a study for life." 
 
 RULES FOR GROWING THE PEAR ON THE QUINCE. 
 
 From these just and lucid statements of distin- 
 guished horticulturists, it is easy to learn that the 
 requisites for successfully cultivating the Pear on the 
 Quince are : 
 
 1. That the pear should be budded on the Angers 
 Quince, a free-growing variety — a tree rather than a 
 shrub, like the Portugal Quince. Several specimens 
 of this variety, on my grounds, have grown, in two 
 seasons, seven feet in height, and one inch and a 
 quarter in diameter. 
 
BOOTING OF THE PEAR. 139 
 
 2. That only the right kinds of Pear should be grown 
 on the Quince. 
 
 3. That the Quince should be considered in this 
 compound tree, only as a root, and never as a trunk 
 or stem ; and, therefore, should be planted entirely 
 below the soil. 
 
 4. That the tree should be trained low, in the 
 pyramid shape. 
 
 5. That weeds and grass, and, of course, the grains, 
 must not be permitted to grow among the trees — 
 as they would interfere with the development of the 
 lower limbs, and abstract the nourishment that should 
 go to the tree. 
 
 6. That the soil should be kept in good condition, 
 well manured, well cultivated, and dry. 
 
 The violation of these rules has, without doubt, 
 been the cause of all the failures of the Pear on the 
 Quince. 
 
 ROOTING OF THE PEAR ON QUINCE STOCKS. 
 
 It is very difficult to induce the Pear to form roots 
 from cuttings or layers, under the ordinary circum- 
 stances attending such propagation. Most varieties 
 of the Pear, however, when budded on the Quince, 
 and planted with the junction from two to four inches 
 below the surface, exhibit a great tendency to throw 
 out roots from the pear wood above the junction. 
 
 Mr. "Wilder, and some other horticulturists, believe 
 this to indicate a natural repugnance in those varieties 
 to the Quince ; but my own experience does not confirm 
 this. Of a considerable number of Bartletts removed 
 after being three years planted in the fruit-ground, 
 
140 THE PEAR UPON THE QUINCE STOCK. 
 
 not more than half a dozen had rooted, and these 
 very feebly ; while it is well known that this variety 
 succeeds only indifferently upon the Quince. Other 
 facts, however, do tend to confirm this theory. I have 
 seldom found the Duchesse exhibiting any tendency 
 to throw out roots. While of several hundred of 
 other varieties, five or six years old, removed at the 
 same time with the Bartletts above-mentioned, more 
 than half had rooted from the pear wood, and the 
 character of the roots was somewhat striking. "When 
 a wild or seedling pear is budded and planted in the 
 fruit grounds, its tendency to form long, straggling 
 roots, almost destitute of fibres, unless root-pruned or 
 retransplanted, is well-known ; but every one of the 
 roots from the pear wood above the quince stock of 
 these trees, was provided with such masses of fibres, 
 that it was nearly impossible to free them from the 
 adhering soil. Remarkable as is this faculty of fibrous 
 rooting of the Quince, it is much more surprising in 
 the Pear, when grown on the quince stock. Many 
 roots, three or four feet long will be found, fringed 
 with fibres throughout their entire length, and in such 
 masses as to render it necessary to greatly thin them, 
 when reset in the ground, to allow them to be sepa- 
 rated by particles of soil. In some cases, I have found 
 the quince root entirely superseded and cast off. In 
 others, the double root seemed to be in perfect har- 
 mony, and both parts thrifty and vigorous. In most 
 cases the pear root had been formed on one side of 
 the tree, and rapidly radiating and swelling at the 
 junction, had usurped the entire ground, and held the 
 tree firmly and strongly in the soil. To test the fact 
 
ROOTING OF THE PEAR. 141 
 
 of the rooting of the Pear above the Quince, it is only 
 necessary to seize the tree by the body three or four 
 feet above the ground, and shake it slowly, and if 
 pear-rooted, the superior firmness will be readily per- 
 ceived. The wood-growth and foliage of all trees, 
 throwing out roots above the quince stock, will be 
 found to be more vigorous, but the production of fruit 
 will be considerably delayed. If a strong, vigorous 
 shoot or sucker grows up from near the ground, or if 
 the branches are much more strongly developed on 
 one side, it is quite certain that the Pear has rooted. 
 I am often asked, if the tree roots from the Pear, what 
 advantage is gained by growing upon the Quince ? 
 
 This query may be answered by a statement of the 
 following facts : 
 
 First. Many of the varieties budded on the Quince 
 do not obtain pear roots sufficient to support the 
 tree before the sixth or eighth year, and the trees, 
 in the mean time, have borne fruit three or four 
 years, while if budded on the pear stock, few of them 
 would have yielded fruit in less than eight or twelve 
 years. 
 
 Second. The greater vitality of the Quince root has 
 preserved life in a large per-centage of the trees, 
 which, under ordinary care, would have perished if 
 budded on pear roots. The ratio of loss by trans- 
 planting healthy trees on quince roots, with but 
 moderate care, is not more than one per cent, while 
 that of pear trees on pear roots, is much greater. 
 After the pear roots form above the Quince, the tree 
 is (from causes which will be hereafter investigated) so 
 much better furnished with fibres, that it will endure 
 
142 THE PEAK UPON THE QUINCE STOCK. 
 
 transplanting and root pruning better, and also con- 
 tinue much longer its growth and fruiting. 
 
 Third. The quince root has so governed the growth 
 of the tree, that it is much less difficult to reduce it 
 to pyramidal shape ; for it has been proved by expe- 
 rience, that the character of the roots determines that 
 of the top. Long, straggling roots, not provided with 
 fibres, are productive of long, vigorous, and unmanage- 
 able shoots, destitute of lateral branches. A long 
 tap-root sends up a vigorous leader, while the fibrous 
 quince roots provide the tree with fruit-spurs and 
 short, stout branches. The Pear on a pear stock is 
 not easily reduced to a pyramidal shape after the 
 first year, without root pruning, for when the leader 
 is pruned, the terminal bud shoots with great vigor, 
 and another leader is formed while the lower branches 
 continue weak and feeble. 
 
 Fourth. Most of the varieties which are superior 
 in size and flavor on the Quince, or which unite firmly 
 with it, and prove well adapted to it, as the Duchesse 
 d'Angouleme and Louise Bonne de Jersey, seldom 
 throw out roots from the pear wood. In those 
 varieties which throw out pear roots, it has been 
 seen that the latter are more fibrous than upon 
 seedlings. This is, doubtless, the result of the more 
 refined and cultivated condition of the grafted wood, 
 which, instead of the rank characteristic of a seedling, 
 makes the clean, stocky shoots of a more highly 
 developed tree. So the finer varieties of pears, 
 instead of the long naked roots of the wildling, pro- 
 vide themselves with fibrous radicles better fitted to 
 furnish them their proper food. 
 
HOW TO PRODUCE PEAR ROOTING. 143 
 
 This fact has tended to confirm horticulturists in 
 the belief in the necesity of an adaptation of the 
 graft to the stock. If this theory is correct, what 
 roots can he better adapted to the demands of the 
 graft than those put forth by the graft itself. From 
 these facts, it may be seen that if any pear-grower is 
 deficient in faith in the durability of quince stocks, 
 he can insure the longevity of his trees by planting 
 them sufficiently deep to produce pear roots. 
 
 HOW TO PRODUCE PEAR ROOTING. 
 
 When the leaves ripen in early September, the sap 
 has assumed that albuminous and ripened condition 
 which fits it for forming new spongioles and root- 
 lets. If, prior to this condition, several incisions are 
 made in the pear bark and wood, just at the swell- 
 ing of the graft, by pushing a small gouge upwards, 
 so as to form tongues or strips an inch long, hang- 
 ing by their upper ends ; the sap, checked in its 
 downward flow, will soon cover the incision with 
 a soft, white, albuminous substance, which, if well 
 covered with firmly packed earth, will soon form root- 
 lets, that, before the ensuing winter, will be in a 
 vigorous condition. It is well to place a small pebble 
 between the tongue and trunk to prevent adhesion. 
 The production of these roots is due to the same influ- 
 ence which causes the union of the bud with the 
 stock when inserted at the same season. The sap, in 
 its downward flow, depositing the mucus that would 
 have hardened into bark and wood, is, by the check, 
 diverted to the formation of rootlets and fibres which 
 will, the next year, provide food for growth or fruit. 
 
144 THE PEAR UPON THE QUINCE STOCK. 
 
 It does not seem to have been considered by horticul- 
 turists, that the absorbing powers are not retained by 
 spongioles and rootlets much longer than a single 
 season, and that they need constant renewal. When 
 the hardening of these spongioles takes place, they 
 are no longer capable of affording a supply of nutri- 
 ment proportionate to the wants of the tree. Most 
 tree culturists will have noticed that the fibres and 
 spongioles are not found on the larger and older roots, 
 but that, having fulfilled their office, they decay, as 
 Nature never supports useless organs. 
 
 "What will be the effect of pear-rooting upon those 
 varieties that are so much superior upon the Quince, 
 must be determined by more experience than we 
 possess at present. There is but little doubt, however, 
 that the pear-rooting of such varieties as are gritty or 
 astringent on pear stocks is to be avoided. 
 
 The Duchesse d' Angoul^me, which is not often first- 
 rate on pear roots, because of its hard lumpy flesh and 
 gritty core, and the Louise Bonne de Jersey and Beiirrd 
 Diel, which are often astringent and bitter, on the 
 same stock, can hardly be allowed to root from the 
 pear wood. This may be prevented when necessary, 
 by planting more shallow, leaving the pear-wood but 
 little below the surface. 
 
 DOUBLE WOKKING. 
 
 It is often desirable to improve the texture and 
 flavor of some varieties of pears, by growing them 
 upon the Quince, although they have proved unadap ted 
 to it. The desired effect is obtained by double work- 
 ing — as it is the roots, the providers of nourishment, 
 
DOUBLE WORKING. 145 
 
 that govern to a great extent these characteristics in the 
 fruit. Any free-growing varieties may be budded on 
 the Quince, for the purpose of double working, although 
 some care should be taken to obtain such as harmon- 
 ize with the Quince. The Virgalieu and the Buffam 
 are the best, although not the most vigorous growers ; 
 yet most pears grow well, when propagated upon 
 them. 
 
 The Beurre d'Amalis and Soldat Laboureur, are 
 very vigorous growers, and make good stocks for 
 double working. There are such obvious advantages 
 in double working, that it seems almost superfluous 
 to mention them, yet that nothing may be omitted to 
 secure success, we present them in a concise form : 
 
 1. Pears that refuse to grow, or grow but feebly, 
 or are short-lived upon the Quince, but are coarse, 
 gritty, or small sized, when grown upon the pear 
 stock, like the Beurre d'Aremberg, often become first- 
 rate by double working. 
 
 2. Varieties that are so tardy in bearing upon the 
 pear stock as to exhaust the patience and faith of the 
 grower, yet will not harmonize directly with the 
 Quince, will, by double working, come early into bear- 
 ing. The Dix and Seckel are examples of this. 
 
 3. Grafting, which cannot be practiced with suc- 
 cess directly on the Quince, may be performed on the 
 Pear portion of the stock. 
 
 4. Some varieties that bear quite early on the pear 
 stock, but are of comparatively slow growth, are pro- 
 duced in greater vigor upon the double stock, in con- 
 sequence of the increased vigor acquired from the 
 strong growing variety first worked upon the Quince. 
 
 7 
 
146 THE PEAR UPON THE QUINCE STOCK. 
 
 VARIETIES FOR DOUBLE WORKING. 
 
 The following varieties, which have proved averse 
 to the Quince, will, by double working, bear fruit 
 improved in texture, size, and flavor : 
 
 Beurre d' 'Ar ember g — coarse, woody, and gritty, on 
 pear roots, and a feeble, diseased grower, directly on 
 the Quince. 
 
 Napoleon — often scarred and spotted on the Pear, 
 but frequently handsome and smooth upon a double- 
 worked tree. 
 
 Bartlett — although fine when grown on the pear 
 stock, is much improved on the Quince. 
 
 Beurre, Clair geau — coarse on pear roots, somewhat 
 averse to the Quince, but nearly first-rate upon double- 
 worked trees. 
 
 The following varieties, that are tardy in bearing, 
 are but moderately improved by the Quince in quality, 
 and are propagated with difficulty upon that stock, 
 but may be profitably grown by double working : 
 
 Beurre Bosc, Dix, Seckel, Tyson, Andrews, Fulton, 
 Lawrence, Winter Nelis, Marie Louise, Beurre Bance, 
 St. Michael Archange, Columbia. 
 
PAET Y.— PKUNfflG. 
 
 ADVANTAGES OF A PYRAMIDAL FORM FOR PEAR TREES, 
 BOTH ON QUINCE AND PEAR STOCKS. 
 
 The advantages which seem to be gained by a 
 pyramidal growth in the pear tree, more especially, 
 are: 
 
 1. There is no violent interference with the natural 
 structure of the tree, but we rather aid it to attain 
 this form more perfectly ; that is, we do not by 
 crowding it in the nursery rows, or by cutting with 
 the pruning-knife, deprive it of the natural formation 
 of low branches. To cut any portion of the wood, of 
 more than one year old, is to interfere more or less 
 seriously with the organism of the tree ; and the 
 occasion for it arises from neglect to prune at the 
 proper time. To prevent malformation is better than 
 to amputate ; and to form a tree properly, we must 
 begin with the maiden plant. 
 
 2. Low-branched pyramids come into bearing much 
 sooner than trees with long trunks. The Pear, on its 
 own stock, trained as a standard, varies with the kind, 
 from eight to twenty years, in producing fruit ; but, 
 trained as a pyramid, its period of fruit-bearing is 
 lessened from four to twelve years. The Seckel and 
 
 ( 147 ) 
 
148 PRUNING. 
 
 Urbaniste, upon pear stock, and with naked trunks, 
 of live or six feet, are not unfrequently fifteen years 
 producing their first fruit. With low-trained pyra- 
 mids, and a slight attention to summer pruning or 
 pinching, this tedious and discouraging delay is most 
 certainly shortened to six or eight years. The cause 
 of this precocity is, that the sap, checked by the sum- 
 mer pinching in its flow to the terminal bud, is dis- 
 tributed to the wood-buds below, and sufficient nutri- 
 ment is received to mature them into fruit-buds. 
 
 A certain age of bark and cellular woody formation 
 of a branch is necessary before it will cause the sap 
 to flow slowly enough to concentrate into fruit-juice. 
 Now, if the earlier branches, formed near the ground, 
 and then, in succession, those above, are cut away, 
 until a naked trunk is formed, it is evident we pro- 
 tract the fruit-bearing period. Besides, the pruning 
 away of so much wood forces an over-abundance of 
 sap to the terminal buds, and its energies are spent in 
 wood-growth, at the expense of fruit-bud formation. 
 When, however, branches start from or near the 
 ground, having the same age with the trunk, fruit- 
 buds are formed long before they could have been on 
 long-trunk trees ; the sap is more evenly distributed, 
 wood-growth is moderately checked, and the culti- 
 vator's eye is early gladdened with golden fruit. 
 
 3. The size and quality of fruit is much increased 
 by this method of training. It has long been known, 
 that young trees produce larger fruit, but deficient in 
 flavor ; old trees produce fruit of superior taste, but 
 inferior in size. In the pyramid, we are able to secure 
 these excellences, and rid ourselves of the faults. In 
 
PBTTNING. 149 
 
 the low, compact form, when an excessive quantity 
 of fruit has set, it becomes an easy task to thin out 
 the overplus, and concentrate the sap in that number 
 which can be perfectly matured. 
 
 4. A much larger number can be planted on a 
 given area. Instead of forty pear trees, planted at 
 forty feet apart, two hundred to four hundred may, 
 for many years, occupy the same area, and yield their 
 fruit to a whole generation without crowding. It is 
 much easier to cut down a fruit tree that cost a few 
 shillings, than it is to obtain it with fifteen years' ad- 
 ditional growth for ten dollars. Many a man would 
 hesitate to plant ten acres with four hundred pear 
 trees, even when by pyramidal growth he could obtain 
 a bushel from each, at six to eight years of age, who 
 would gladly cover one acre with the same number, 
 could he be assured that they would fruit equally well. 
 
 5. Pyramidal trees, by their comparatively low 
 stature, are protected from high winds, and often pre- 
 serve their fruit when the tall tree has lost a large 
 portion of the crop : their limbs are much less ex- 
 posed to being broken by storms, or borne down by 
 weight of fruit — whose power is much increased by 
 growing at the end of a long branch, which acts as a 
 lever. 
 
 6. Pyramidal trees are less liable to wrenching 
 from the perpendicular, turning over by the roots, or 
 breaking off: having their widest diameter at or 
 near the ground, they offer little resistance to the 
 wind ; and never exhibit the distorted, leaning atti- 
 tudes that characterize thousands of orchards. 
 
 7. The trunk is protected by the foliage from the 
 
150 
 
 PRUNING. 
 
 parching sun-rays, and the sap reaches its destination 
 just in the condition Nature provided it in the roots, 
 without travelling an unnecessary distance. 
 
 PRUNING TO FORM PYRAMIDS. 
 
 It is with considerable difficulty that trees in the 
 usual condition in which they are received from the 
 nursery are reduced to a pyramidal form, branching 
 from near the ground. If two years old from the bud, 
 
 Fig. S3. 
 
 Fig. 84. 
 
 and lateral branches should have formed, the ruthless 
 knife of the nurseryman has pruned them away. 
 Figs. 33 and 34 are specimens of trees where some 
 feeble attempts have been made for the production 
 of a pyramid. The lower cross lines in Fig. 34 indi- 
 cate the vicious pruning such a tree wouid usually 
 
PRUNING TO FORM PYRAMIDS. 151 
 
 receive. The other lines show the points at which 
 the limbs and trunk should be shortened. 
 
 Having shortened the tree shown in Fig. 33, at A, 
 the next effort of Nature is to effect an aeration of the 
 sap produced in the roots, and as there are but few 
 buds to expand into leaves, a large amount of sap is 
 thrown upon these few. 
 
 The difficulties in forming pyramids from such 
 trees are numerous. Unless the tree has been root- 
 pruned, or recently transplanted, an effect of this 
 severe shortening, called by horticulturists suffocation, 
 ensues, and a sickly growth of small shoots is the 
 result. Not unfrequently, several shoots start from 
 near the amputation in a bushy cluster, or a gour- 
 mand or two obstinately shoots up, absorbing all the 
 sap. It will now become more and more difficult to 
 draw out the buds below, and, after the bark is two 
 years old, almost impossible. 
 
 Under this treatment, we must thus commence our 
 pyramid with a raw amputation, that will exhibit for 
 years an ungainly scar, but there is nothing less severe 
 to be done until we have better-formed nursery trees, 
 and can remedy some of these evils, by commencing 
 the process in the first season, as shown at Fig. 35, 
 which has been already explained on page 99. 
 
 If the tree shown at Fig. 33 is planted in the same 
 season of its shortening, but little growth, of course, 
 will be produced during the first year, but if per- 
 fectly successful in avoiding all the mishaps noted, it 
 will, at the end of the second year, exhibit somewhat 
 the appearance of Fig. 36. If more shoots should 
 have been produced than necessary, they must be 
 
152 
 
 PRUNING. 
 
 thinned so as to leave the remaining ones well bal- 
 anced around the stem. 
 
 Fig.! 
 
 Select one for a leader, that 
 
 Fig. 86. 
 
 as nearly as possible occupies the centre of the group, 
 and starts near the top. All the shoots ought now to 
 be shortened in such a manner as to induce a cone 
 shape to the tree. To effect this, the lower ones 
 should be cut back to six or eight inches, the next 
 reduced two inches more, and the next still more, 
 until, as we approach the leader, the side shoots must 
 be shortened to two or three buds. From this time, 
 with proper attention to summer pinching, pruning 
 might be almost entirely dispensed with ; but as few 
 persons will or can bestow the requisite labor, we 
 shall still adapt the instructions to the ordinary con- 
 dition of trees. 
 
TRUNING TO FORM PYRAMIDS. 
 
 153 
 
 By attention to former suggestions, the tree, at the 
 end of the third summer, may be expected to appear 
 as in Fig. 37, and from this time, the progress of the 
 tree in growth and shape is much more rapid. The 
 trees exhibited at Figs. 37 and 38 are often exceeded 
 in size by such as have been planted a year less, but 
 they are much oftener not equalled in this respect by 
 trees planted four or five years. 
 
 Fig. 87. 
 
154 
 
 PRUNING. 
 
 When the pyra- 
 midal shape has be- 
 come established, as 
 in Fig. 38, the prun- 
 ing is performed 
 more directly with 
 the intention of in- 
 ducing the forma- 
 tion of fruit-buds, 
 but the preservation 
 of the shape must 
 still be kept in view. 
 The line AB in Fig- 
 ure 38 indicates the 
 place at which the 
 branches should be 
 shortened. 
 
 Fig. 39 is a well- 
 balanced pyramidal 
 Urbaniste, ten or 
 twelve years old. 
 The characteristic 
 growth of this vari- 
 ety may be observed 
 in its too numerous 
 branches. It can- 
 not, however, be 
 thinned to the ex- 
 tent needed by other 
 varieties without de- 
 laying its fruiting, 
 on account of its 
 great tendency to 
 wood-growth. 
 
PRUNING TO FORM PYRAMIDS. 155 
 
 Although the pyramidal form has become estab- 
 lished, this tree would soon grow out of balance if 
 neglected. It will require annual pinching and sum- 
 mer checking of the leading shoots not only for the 
 purpose of restraining them, but to preserve the 
 development of the lower branches. 
 
 From neglect or bad pruning, it is not unfrequent 
 that trees acquire a growth similar to Fig. 40, which 
 is a portrait of a tree in my own grounds. In its first 
 pruning, the stem was left too high, and, in conse- 
 quence, a long space has occurred at A and B, free 
 from radial branches. After some subsequent prun- 
 ing, a gourmand, indicated by C, has pushed out 
 from near the collar. 
 
 Another error in pruning is shown at D, where a 
 cut was made too far above the bud, or the branch. 
 The highest shoot in this tree has abdicated the 
 leadership, and a strong rival has pushed up from 
 below it. Some of the methods of remedying the 
 numerous evils in the condition of this tree, without 
 shortening it back so severely as to lose three or four 
 years in its fruiting, will be noticed. To cover the 
 naked space on the stem, the shoots A and B, Fig. 40, 
 may be ingrafted by cutting them to a wedge shape, 
 at A and B, and fitting them into a notch in the stem, 
 made with a chisel, or by removing small sections of 
 bark from both the stem and the shoot, and binding 
 the two firmly in contact. The gourmand may be 
 used for ingrafting upon the trunk, at G, but when 
 not used as a graft, it should be cut at F, in order to 
 conceal the trunk with foliage. The branch and part 
 of the stem, at D, should be entirely removed, in order 
 
156 
 
 PRUNING. 
 
 to allow E to become the leader. All the branches 
 should be shortened, the upper to three or four inches, 
 and the lower to six or eight, and the leader to ten or 
 twelve. Fig. 41, represents, at A and B, the incisions 
 which are made above a weak bud, or shoot, to check 
 
 Fig. 40. 
 
 Fig. 41. 
 
 the flow of sap, and force it to their development, 
 C is the incision made below a strong shoot to check 
 its growth. 
 
 It is important in pruning, to cut so near a bud that 
 
PRUNING TO FORM PYRAMIDS. 
 
 157 
 
 the wound will be within the influence of the sap, 
 elaborated by the leaves formed from that bud. If 
 cut as in Fig. 42, the wood above the bud being beyond 
 the flow of sap, usually dies, and produces a bad effect. 
 The cut in Fig. 43 is made so low as to endanger the 
 life of the bud, and effect the same bad result, as in 
 cutting too high. The true rule for cutting a bud is, 
 to make the slope reach no lower than the bottom of 
 the bud, and high enough on the side of the shoot 
 nearest the bud to clear the top of the latter. Fig. 44 
 represents the true cut. 
 
 Fig. 42. 
 
 An irregular form of trees growing on quince roots, 
 and resulting from overfruiting, is exhibited by Fig. 
 45. The check to wood-growth, caused by the early 
 fruitfulness of the tree, resulted in the change of most 
 of the buds to fruit-buds. When a period of rest from 
 fruiting occurred, and the tree had acquired strength 
 for further growth, this was all produced at the top 
 of the tree, and thus its balance destroyed. To 
 remedy this, the tree may be either shortened at the 
 point indicated by the long lines, or the limbs pruned 
 at the small cross lines, and the lower part kept from 
 fruiting for a year or two. Combined with summer 
 
158 
 
 PRUNING. 
 
 Fig. 45. 
 
 pinching of the t jp shoots, this last method will restore 
 the shape without losing the growth of two or three 
 years. 
 
 I am often pained at 
 being obliged to cut 
 away half a dozen luxu- 
 riant shoots, three to five 
 feet in length, the growth 
 of the preceding sum- 
 mer, upon a tree, which, 
 by their production, was 
 thrown entirely out of 
 balance. But most two- 
 year-old trees, if previ- 
 ously neglected, prove 
 too obstinate in their ac- 
 quired habit of growth, 
 to form easily into pyr- 
 amidal shape. The bark 
 has become too old for 
 buds to break from,with- 
 out cutting so low down 
 that one may almost 
 as well begin with bud- 
 ding the stock, thus go- 
 ing back to the very formation of nursery treatment. 
 
 As the fruit-raiser may save several years' labor 
 and delay by selecting large trees, it will be seen 
 that it is of considerable importance to obtain those 
 that have received proper care in the proper time. 
 When well-shaped trees, two to four years old, 
 cannot be procured, it is better to select maiden 
 
SUMMER PINCHING. 159 
 
 plants, or those of a single season's growth, as shown 
 in Fig. 29. 
 
 SUMMER PINCHING. 
 
 This process consists in checking the growing shoot 
 during summer, either by the thumb and finger or the 
 knife. Sometimes the soft terminal tuft of leaves 
 is pinched entirely off, sometimes a considerable por- 
 tion of the shoot is cut away, and occasionally they 
 are simply fractured, and left hanging. 
 
 This labor may be performed from the first break- 
 ing of the bud to the middle of July, the time for its 
 performance being governed by the need for shaping 
 the tree. 
 
 As before stated, the perfect formation of a pyramid 
 is commenced in the nursery. The plant budded the 
 previous year should stand at sufficient distance from 
 its fellows to allow its branches to radiate from the 
 ground, for a foot on either side, without interference 
 from them. Near the middle of July, the terminal 
 bud should be pinched off as at Fig. 35. The wood, 
 now in its succulent condition, heals over at once, and 
 no scar remains. 
 
 By the loss of the terminal bud, the sap is dis- 
 tributed to the lower buds, and if, as usually occurs, 
 radial shoots do not push out, the former are strength- 
 ened sufficiently to form strong shoots during the next 
 season. The tree, if well grown, is, at the end of the 
 first season, fully equal, for forming a pyramid, to 
 the one exhibited at Fig. 36. By a regular system of 
 summer pinching to restrain undue vigor of some of 
 the shoots, no great interference with its organism 
 need occur to preserve the pyramidal shape through 
 
160 
 
 PRUNING. 
 
 all its future growth. I have often seen a difference 
 of two years' growth in favor of summer-treated 
 trees over those whose pruning was delayed until the 
 wood ripened. 
 
 To induce the formation of fruit-buds, summer 
 pinching is successfully resorted to. Fig. 46 exhibits 
 a twig with wood-buds at A and B, and the soft 
 summer growth beyond. If in July this is pinched 
 off or only broken to remain hanging, as in Fig. 47, 
 the small weak buds at A B will be strongly devel- 
 oped, and appear as in this last-mentioned Figure. 
 At the swelling of the bnds in the next spring, these 
 will appear as shown in Fig. 48. In all these Fig- 
 ures, the shoot is represented as broken too closely 
 to the buds. 
 
 Fig. 46. 
 
 Fig. 47. 
 
 Fig. 48. 
 
 Summer pruning must not, however, be continued 
 
SUMMER PINCHING. 
 
 161 
 
 so late in the season as to induce an unripened growth. 
 When several small shoots have formed from the 
 upper buds after pinching, they should be removed 
 in the subsequent spring, as they would tend to form 
 a tuft of branches on the end of the shoot. 
 
 The treatment of fruit-spurs upon bearing trees 
 forms no unimportant part of their management. The 
 excrescence remaining at the base of the stem of a 
 fruit of the Duchesse d'Angouleme is shown at Fig. 49. 
 When this is cut at A, the small buds appearing at the 
 base are developed in another year into the condition 
 represented by Fig. 50. These fruit-spurs will now, 
 if not displaced or crushed in gathering the fruit, 
 become permanent, and afford a security for fruitful- 
 ness in the tree. Fig. 51 exhibits a cluster of fruit- 
 buds on a spur, that has borne several times. 
 
 Fig. 49. 
 
 Fig. 50. 
 
 Fig. 51. 
 
 Th© rules for summer pruning and pinching mav be 
 condensed as follows. 
 
 1. To develop wood-buds on the lower part of the 
 tree, prune all the branches closely in spring, and 
 pinch the upper shoots during summer. If the upper 
 
162 I»RUNING. 
 
 shoots push too strongly, deprive them partially of 
 leaves, but allow the lower ones in the vicinity of the 
 weak buds to grow. 
 
 2. Allow no useless shoots to absorb the vigor and 
 sap of the tree — for every pound of them cut away 
 might have been diverted to its proper growth. 
 
 3. To develop a weak branch, cut it back to two or 
 three buds in spring, provided the rest of the tree be 
 closely pruned and summer pinched, but the weak 
 shoot must be allowed to grow unchecked during 
 summer. 
 
 4. To check exuberant shoots, they must not be cut 
 back severely at the winter-pruning, but summer- 
 pinched and partially deprived of leaves. 
 
 5. Allow the strong branches to bear all their fruit, 
 but deprive the weak parts of the tree entirely of fruit. 
 
 FORMS OF TRAINING. 
 
 Almost every variety of pear tree exhibits a distinct 
 and characteristic growth. This inclination to a par- 
 ticular form modifies our control over the tree to 
 such an extent as to render it impossible to mold 
 some varieties into any of the shapes exhibited in the 
 figures. Other varieties acquire the pyramidal shape 
 so readily as scarcely to need the restraints of pruning. 
 
 Most of the leading varieties of pear trees can be 
 recognized by their characteristic forms and color of 
 the bark, almost as readily as by their fruit.. The 
 light yellow bark and open growth of the Bartlett 
 and Duchesse, and the gray, densely-growing shoots 
 of the Urbaniste, distinguish each of them as perfectly 
 as the forms and colors of their fruits. 
 
FORMS OF TRAINING. 
 
 163 
 
 Fig. 52 is from a photograph of a Vicar of 
 Winkfield, four years planted, which was only pruned 
 at the time of its removal from the nursery. 
 
 Fig. 52. 
 
 The Urbaniste and Flemish Beauty assume the 
 pyramidal shape without shortening, but still differ 
 widely in their natural structure. 
 
164 PRUNING. 
 
 Fig. 53 represents a tree, the lower part of which 
 has ceased to grow, in consequence of over-fruiting. 
 To reduce this to a pyramidal shape, without pruning 
 away a very considerable portion of the tree, requires 
 judicious pruning. Cut the lower, unnourished 
 branches back to three or four inches. Leave the 
 remainder until the next spring, when the branches 
 extending beyond the lines in the Figure are to be cut 
 off; but during the summer, the upper and more vigor- 
 ous branches are to be checked by pinching, and par- 
 tially depriving of leaves, in order to throw the sap 
 into the lower ones. 
 
 Fig. 54 represents a pear tree trained as a column 
 — one of -those eccentric forms attempted by French 
 gardeners, which cannot be recommended. 
 
 .ESPALIER AND QUENOUILLE TRAINING. 
 
 Happily for fruit-growers of this country, they are 
 not compelled to resort to the laborious, artificial 
 means practiced in other countries for the production 
 of fruit ; but as it may be desirable at some time to 
 employ these methods for ornament or local conven- 
 ience, they are here given. 
 
 In Espalier training we should commence with the 
 first summer's growth from the bud. The terminal 
 bud is pinched out in the latter part of June, and 
 when lateral shoots push forth, they are cut off on two 
 opposite sides, leaving those on the;; two other sides. 
 If these push out regularly, two or three pairs are 
 allowed to remain, and the stem cut back to them. 
 
 These are trained to the lattice or wall, and fastened 
 in the fall. The next year another pair or two are 
 
ESPALTER AND QTJENOUILLE TRAINING. 
 Fig. 58. Fi e- 54 » 
 
 165 
 
160 PRUNING. 
 
 produced at the proper distances, and fastened as 
 before, guarding, however, against allowing horizontal 
 shoots to be produced more rapidly than a strong, 
 vigorous growth will permit. 
 
 The term Quenouille is misapplied in fruit-books. 
 It is now applied in France only to trees of the form 
 represented in Fig. 54. 
 
 Arched training, as shown in Fig. 55, is nearly 
 abandoned in France and Belgium. It is generally 
 confessed to have produced the most ugly and ill- 
 shapen trees imaginable, besides requiring immense 
 labor and unremitting care. It consisted in tying 
 down the ends of shoots to pegs on the ground, until 
 a drooping habit had been produced, or the check of 
 sap by the compressure has induced fruit-bearing. 
 
 RULES FOR PRUNING. 
 
 1. Cut near a wood-bud when pruning to perfect 
 the shape. 
 
 2. Prune severely in the spring those branches 
 that are desired to grow vigorously. 
 
 3. Pinch in summer and partially deprive of leaves 
 those branches that grow too vigorously and absorb 
 too much sap. 
 
 4. Thin, weakly shoots should either be pruned 
 close, or left entire with a terminal bud : the more 
 vigorous ones being, at the same time, stopped by 
 pinching. 
 
 5. Let the severest pruning be performed on the 
 tree when young. 
 
 6. To develop fruit-buds, break, pinch, or twist the 
 shoots above the bads intended to be developed. 
 
ESPALIER AND ARCH TRAINING. 167 
 
 Fig. 55. 
 
168 PRUNING. 
 
 7. Prune when the sap is active, that the wound 
 may heal quickly. 
 
 8. When trees are tardy in coming into bearing, 
 prune severely in spring, pinch constantly in summer, 
 and root- prune in early autumn. 
 
 9. When a tree has been removed, prune off th,e 
 branches in proportion to the loss of roots. 
 
 SEASON FOE PRUNING. 
 
 Mr. Downing recommended winter and fall pruning 
 of fruit-trees, without regard to kinds. This is the 
 general practice ; but as relates to the Pear, it 
 is beginning to be thought erroneous by the best 
 pomologists. Wounds made in winter pruning can- 
 not heal over until the sap shall deposit the matter 
 that ripens into bark and wood. In the meanwhile, 
 the raw cut becomes dry and checked, the end of the 
 branch usually dies down for some distance, and 
 requires a new cut in the spring. The best season for 
 pruning the Pear is after the buds begin to swell in 
 April, until the new leaves are half formed. 
 
 All the wood that requires removal should be 
 pruned at this season, to economize the sap before it 
 has been wasted in wood growth, that will need to be 
 pruned away. Pruning, however, beyond the 1st of 
 July should be avoided, as it induces a late suc- 
 culent growth, that remaining unripened, is subject 
 to blight. 
 
 ROOT-PRUNING, AND ITS EFFECT ON SHAPE AND FRUITING. 
 
 It has long been known, that an obstinate variety 
 growing on the pear stock, might be hastened in its 
 
KOOT-PKUNING, AND ITS EFFECTS. 169 
 
 fruiting, by separating some of the roots, thus cutting 
 off* the abundant supply of nutriment that increased 
 the wood-growth at the expense of fruit formation. 
 The first object of this process is, to produce fibrous 
 roots, instead of the long, naked ones which support 
 the tree ; for fibrous roots alone provide the proper 
 sap for forming or sustaining fruit-buds. 
 
 When a root is smoothly separated in the last of 
 August or first of September, with a sloping cut from 
 the under to the upper surface of the root, the return- 
 ing sap forms upon the edges of the cut innumerable 
 fibres and rootlets. The tendency to form roots at 
 this season from every abrasion beneath the surface 
 is so great, that even the young shoots of the Pear 
 will form roots, if half cut through and layered. 
 
 The effect of root- pruning is to render the pear tree 
 more manageable ; its growth being more equally 
 distributed around the tree, instead of assuming the 
 rampant form of the gourmand. Most varieties, tardy 
 in bearing upon the pear stock, may be hastened six 
 or eight years in fruit-bearing, by root-pruning. The 
 Dix, Seckel, Beurre, Bosc. and others, that are averse 
 to the Quince, by root-pruning may be fruited in four 
 or five years. Pear trees, several times root-pruned, 
 may be removed with almost absolute certainty of 
 success, at almost any age or size ; so that the favorite 
 trees of a tenant may be removed from the premises 
 he quits, with his furniture, and the regret at leaving 
 objects of care and skill may be entirely avoided. 
 
 Upon this subject, nothing can be said of so much 
 interest, and worthy of so much attention as the fol- 
 lowing from Mr. Kivers, of Sawbridgeport, England. 
 
170 PRUNING. 
 
 Mr. R., it should be said, confines his remarks entirely 
 to the Pear upon the quince stock, while instructions 
 for root-pruning generally refers to the Pear on pear 
 roots. Mr. Rivers says : 
 
 " I must premise, that handsome and fertile pyramids, more particu- 
 larly of some free-bearing varieties, may be reared without this annual, 
 biennial, or triennial operation. I have a large plantation of pear trees 
 on Quince, which bids fair to make handsome and fertile pyramids, 
 yet they have not been root-pruned, neither do I intend to root-prune 
 them. But I wish to impress upon my readers that my principal object 
 is to make trees fit for small gardens, and to instruct those who are not 
 blessed with a large garden how to keep their trees perfectly under 
 control ; and this can best be done by annual, or at least, biennial at- 
 tention to their roots ; for if a tree be suffered to grow three or more 
 years, and then root-pruned, it will receive a check if the spring be dry, 
 and the crop of fruit for one season will be jeopardied. Therefore, those 
 who are disinclined to the annual operation, and yet wish to confine the 
 growth of their trees within limited grounds, by root-pruning — say once 
 in three years — should only operate upon one-third of their trees in one 
 season. They will thus save two-thirds in an unchecked leafing state ; 
 and those who have ample room and space may pinch their pyramids in 
 summer, and suffer them to grow to the height of fifteen or twenty feet, 
 without pruning their roots. I have seen avenues of such trees, in 
 Belgium, quite imposing. Pyramidal trees on the quince stock (and 
 we would add, on the pear stock also), when the fruit-garden is small, 
 and the real gardening artist feels a pleasure in keeping them in a 
 healthy and fruitful state, by perfect control over the roots, should be 
 operated upon as follows : A trench should be dug around the tree, 
 about eighteen inches from the stem, every autumn, just after the fruit 
 is gathered, if the soil be sufficiently moist — if not, it will be better to 
 wait till the usual autumnal rains are- fallen, and the roots carefully 
 examined, those inclined to perpendicular growth, cut with a spade, 
 which must be introduced quite under the tree on all sides, so that no 
 root can possibly escape amputation, and all the horizontal roots except 
 those that are small and fibrous, shortened with a knife, to within a 
 circle eighteen inches from the stem (if they have not spread out to 
 this extent, they need not be pruned, but merely brought near the 
 surface and spread out), and all brought near the surface as possible, 
 
KULES FOR PRUNING. 171 
 
 filling in the trench with compost for the roots to rest on ; the trench 
 may then be filled with compost and the mold from an old hot-bed, 
 equal parts will answer exceedingly well ; the surface should then be 
 covered with half-rotted dung, and the roots left till the following 
 autumn brings its annual care. It may be found that, after a few years 
 of root-pruning, the circumferential mass of fibres will have become too 
 matted, and that some of the roots are bare of fibres toward the stem. 
 This will cause them to give out fibres, so that the entire circle of three 
 or more feet around the tree is full of fibrous roots near the surface, 
 waiting with open mouths for the nourishment annually given to them 
 by surface-dressing and liquid manures. Handsome pyramidal trees 
 may be produced by shortening the shoots in the summer, and if they 
 are inclined to grow too vigorously, occasional (say biennial or triennial) 
 root-pruning by the spade, will be sufficient." 
 
 I here introduce Mr. Rivers' plan of root-pruning, 
 although quite unadapted to our necessities, in order 
 that the reader may have an opportunity of observing 
 what is called high cultivation. 
 
 It should be understood by every one that reads this 
 article, that the requisites for forming fruit-spurs are, 
 fibrous roots well supplied with nutriment. While 
 the trees are making only long cane-like roots, there 
 will be no supply of sufficiently-digested pabulum for 
 fruit. 
 
 The intention of most cultivators in this country 
 being to produce large pyramids, the annual pruning 
 of roots would be an unnecessary labor, especially on 
 the quince stock. On the pear stock, biennial root- 
 pruning, by thrusting down a spade, after having dug 
 a trench one spade deep, at the proper distance from 
 the stem, is sufficient. One other variation from Mr. 
 Rivers' recommendations is the time in which this 
 root-pruning is to be performed. If it is delayed until 
 all fruit is gathered, the Vicar and the Winter varie- 
 
172 PRUNING. 
 
 ties would lose the benefit of the descending and root- 
 forming sap when the leaf is ripening. On the quince 
 stock we have not often found that pear trees need 
 root-pruning, since the great difficulty is to restrain 
 their fruit-bearing tendency. The great cause of 
 failure in cultivating these trees is their enormous 
 overbearing, producing one great crop, and then re- 
 maining unhealthy, exhausted, and stinted for several 
 years. 
 
 But, we repeat, in order to give emphasis to the 
 truth, that root-pruning is quite necessary to the per- 
 fection of the pyramid form, unless the tree has had 
 its training commenced with the young shoot from 
 the bud. 
 
PAET VI.— DISEASES OF THE PEAR. 
 
 The Pear has several times in this country been 
 subject to most fatal epidemics. Men and animals 
 are not alone the victims of pestilence, but Nature 
 suffers these violent perturbations through all her 
 dominions. It is not surprising that the sudden loss 
 of one tenth of a fine pear orchard should discourage 
 and alarm the fruit-grower ; still he ought not to forget 
 that its cause is exceptional, and will pass away. 
 These diseases, though prevailing for several seasons 
 in succession, occur only at long intervals ; and the 
 period of a disease being terminated, we may usually 
 calculate upon exemption from it for a considerable 
 time. 
 
 WLNTER, OR FROZEN SAP BLIGHT. 
 
 The diseases of the Pear, known by Pomologists as 
 Leaf-Blight, Summer-Blight, Winter-Blight, Insect- 
 Blight, and Frozen-Sap-Blight, are generally, at pre- 
 sent, recognized under the two latter terms, though 
 we think the leaf-blight an entirely distinct disease. 
 There has been so much speculation upon the causes 
 of Winter or Frozen Sap Blight, and so many reme- 
 dies recommended, that we are not prepared to adopt 
 any of the theories in explanation of it, or any nos- 
 trum as a specific. 
 
 The pear tree is a greedy absorber of fluids, and 
 ( 173 ) 
 
174 DISEASES OF THE PEAR. 
 
 when the warm rains of September excite its absorb- 
 ents, the gourmand drinks up large quantities of 
 nutriment, and a late and rapid growth of shoots is 
 formed. In these succulent and unripe growths, the 
 sap is retained without that vitality of leaf which will 
 effect its maturity and assimilation, being thin and 
 watery, and not sufficiently matured to enable it to 
 resist the frost, and death ensues. In the plant as 
 well as the animal, great length of time often elapses 
 before the poison affects the whole system and causes 
 death. It is not unfrequent that the tree, poisoned 
 in autumn, survives till the July following. The bark 
 of the trunk and principal limbs exhibits black spots ; 
 and on cutting into them, the bark and wood, for some 
 distance beneath, are found quite dead and black. 
 
 The only remedy is, to cut away at once all of the 
 tree that is affected, cutting below the lowest spot. 
 But few trees attacked with this disease will be of 
 much value, even with the best treatment that can be 
 given them. Out of forty trees, six or eight feet high, 
 thus affected in one season, we succeeded in saving 
 the stumps, two feet high, of only eight or ten. These 
 trees had been brought from a distance, and planted 
 the fall preceding the attack, and exhibited by their 
 large, thrifty shoots, that rapid, unripe growth above 
 mentioned. 
 
 The most successful means of saving trees from the 
 ravages of this disease is to avoid its attack. The 
 cause being late and unripe growth, it most frequently 
 occurs on over-rich and damp soils, retentive of water, 
 and abounding in vegetable and animal matter. To 
 remove the excess of water, the best, and indeed the 
 
WINTER, OR FROZEN SAP BLIGHT. 175 
 
 only means, is draining ; the surplus rank vegetable 
 and animal matter must be neutralized or decomposed 
 by the application of alkaline substances — ashes, lime, 
 marl, &c, which, as all experience shows, insure by 
 their direct influence on the sap, a short, stocky, and 
 well-ripened growth. Fifty bushels of lime, and half 
 that quantity of ashes, scattered over an acre, and 
 worked in with the plow, is an almost certain pre- 
 ventive of this disease, if previously well drained. 
 
 A strong evidence in support of this theory, is 
 the fact, that this blight has never been known to 
 originate on the dry sandy loam of Long Island, not 
 even with heavy manuring ; the drought of midsummer 
 always ripening the shoots so completely, that the 
 leaves fall a month before frosts commence. 
 
 If the character of the season and the continued 
 growth of the trees, indicated by fresh green leaves 
 and lengthening shoots, late in the fall, warn the cul- 
 tivator of danger from this disease, he should remove 
 the earth from the collar of the tree, down to the first 
 roots, and around for some distance. This exposure 
 will check the tendency of the roots to absorb more 
 nutriment, and of course arrest the growth. The same 
 result may be gained by root-pruning, whenever the 
 other method is not convenient, or proves insufficient. 
 
 This disease, the most formidable that attacks the 
 Pear, is distinguished by certain peculiar signs : 
 
 1. At the time of winter or spring pruning, by a 
 thick clammy sap flowing slowly from the wounds 
 — while a healthy tree exhibits a fresh, clean cut. 
 
 2. By the appearance, late in spring, of dead patches 
 of bark on the trunk and limbs. This, however, is 
 
176 DISEASES OF THE PEAR. 
 
 sometimes the consequence of overbearing, in which 
 case, the dead bark will often cover the living and 
 most healthy wood and bark ; yet this peculiarity is 
 frequently the first stage of the disease. 
 
 3. By the extremities of the shoots in early summer 
 shrivelling, turning black, and perishing suddenly 
 When these are instantly cut away for some distance 
 below the diseased parts, the tree may often be saved ; 
 but if the dead patches of bark, above mentioned, 
 first make their appearance, the case is critical. 
 
 THE INSECT-BLIGHT. 
 
 The insect causing this blight is known among po- 
 mologists as the Scolytus pyri, and is one of the most 
 minute of our numerous enemies. 
 
 In July or August it perforates shoots of sometimes 
 two seasons' growth, and deposits its egg. The suc- 
 ceeding June or July, the branch is observed to wither 
 and turn suddenly brown. The disease seldom travels 
 below the point attacked, and if the part be removed 
 immediately, is directly checked. The insect engen- 
 dered near a bud eats its way to the pith, and there, 
 by feeding upon the sap- vessels, destroys the organ- 
 ism that supplies life to the upper shoot. At the 
 first appearance of the ravages of the insect, all the 
 branches affected should be cut and burned — the 
 attack must be sudden and energetic. 
 
 THE LEAF-BLIGHT. 
 
 This disease is indicated by a sudden spotting and 
 premature ripening of many of the leaves. The 
 growth is checked for a time, and if the attack is long- 
 
INSECT-BLIGHT LEAF-BLIGHT. 177 
 
 continued, or wide-spread, the fruit is lessened in size, 
 and sometimes refuses to ripen. It is only serious, 
 when appearing upon Pear seedlings, as it checks 
 their growth, and prevents their being budded during 
 the season of its attack. 
 
 It is very probable that the winter-killing of seed- 
 lings results in great measure from the previous feeble 
 growth, as the roots produced are in exact proportion 
 to the quantity of leaves, and the active vitality of the 
 leaves being destroyed, the roots are too feebly devel- 
 oped to retain their hold in the soil. A curious fact 
 in the history of this disease is, its confining its attacks 
 almost entirely to seedlings and wild pears. A graft 
 or bud of the finer varieties, of the greatest luxuriance 
 of foliage, may not exhibit a single symptom of this 
 disease, while the leaves of the stock will be entirely 
 blackened. Its approach may be looked for, when- 
 ever warm and abundant rains are succeeded by hot, 
 bleaching sunshine. The leaves of pear seedlings 
 being very succulent, and in such a season as just 
 described, accustomed to a moist atmosphere and a 
 shaded sky, are not prepared for the great change, 
 and consequently are scorched and blackened. When 
 occurring in the seed-bed, I do not doubt that the 
 close planting of the young trees occasions this result. 
 
PAET VII. — INSECTS INJUKIOUS TO THE 
 PEAE. 
 
 The Scolytus pyri, already mentioned, is a very 
 minute beetle, not much larger than a ilea. It punc- 
 tures the young wood of the pear shoots, and deposits 
 there its eggs. It is the larva of this insect that 
 accomplishes the mischief. It is thus described by 
 Downing : " The beetle is a deep brown, with legs of 
 a paler color ; its thorax is short, convex, rough in 
 front, and covered 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. " The larva 
 completes its change by June or July, and gnaws its 
 way through the bark, leaving a small round punc- 
 ture. 
 
 THE SCALE INSECT. 
 
 This abominable and prolific nuisance is insignificant 
 in appearance, but formidable in mischief. Trees of 
 clean, smooth bark, sometimes in the single month of 
 September, become so foul with this insect as to 
 appear covered with bran-scales. These scales are 
 not the insects, but cover small reddish cocculi, that 
 when crushed with the finger-nail leave a spot of 
 blood. They feed upon the more sluggish juices of 
 the trunk and limbs. In a short time the tree becomes 
 ( 178 ) 
 
THE SCALE-INSECT. 179 
 
 80 infested with them, that the most vigorous efforts 
 must be exerted to clear it of the enemy. Some 
 of my trees had, by neglect, become so badly 
 affected, that I saw no remedy would preserve them, 
 and was compelled to cut them clown. When the 
 cocci are washed away, the bark appears rough and 
 blotched, and presents a diseased appearance. 
 
 Washes. — A solution of soda, or potash in water, 
 not stronger than one pound of soda to one gallon of 
 water, or one pound of potash to two gallons of water, 
 is efficacious. But washes of this strength, must not 
 be applied to trees in foliage. 
 
 Whale-oil soap, dissolved at the rate of one pound 
 to three or four gallons of water, is a most effective 
 wash, and the efficiency is increased when the soap is 
 dissolved in a decoction of refuse tobacco. Camphor 
 is sometimes added ; but this gum is somewhat costly. 
 The wash of whale-oil soap may be used stronger, if 
 applied when the leaves have fallen. 
 
 For the following, I am indebted to the pen and 
 pencil of Mr. A. O. Moore. 
 
 " If in the month of October the vigilant cultivator scrutinizes his 
 young pear trees, he may be surprised at finding many of them 
 strangely covered, on trunk and limbs, with a white substance, which at 
 first may seem to be a mold or mildew, such as would be engendered 
 by a damp situation. Upon attempting to scrape this off, a claret- 
 colored liquid will smear the stem as if with blood. A close examina- 
 tion will show that this white substance is composed of small paper- 
 like scales. If a scale is removed carefully so as to expose the under 
 surface, it will at this season be found to cover a minute dark-red 
 object, surrounded by yet smaller dust-like atoms. This is as far in our 
 investigation as the unaided vision will carry us. A good microscopic 
 lens will, however, reveal a family composed of a mother (as seen at 
 
180 INSECTS INJURIOUS TO THE PEAK. 
 
 Fig. 5*7) with her numerous unhatched progeny, consisting of from 
 twenty to fifty eggs — the breaking of which latter furnished the red 
 fluid before noticed. After the eggs have been deposited, the body of 
 
 Fig. 56. 
 
 Fig. 56 represents a Pear branch attacked by the Bark-Louse. The insect being 
 concealed under the white scales. 
 
 Fig. 57 represents the under side of one of the scales, with the eggs adhering, 
 greatly magnified. 
 
 the female contracts, as shown in Fig. 57. Previous to the first of Octo- 
 ber, I have found the insect under the scale without the eggs, but by 
 arranging the light so as to produce a slightly transparent effect, the 
 eggs may then be seen within the body of the parent, aa at Fig. 58. 
 
THE SCALE-INSECT. 
 
 181 
 
 Fig. 68. 
 
 " At this time the insect appears almost lifeless, and 
 probably it has already committed all the injury to 
 the tree it is capable of inflicting : this injury con- 
 sists in the abstraction of the juices of the tree. 
 Around each minute paper domicil may be seen a 
 discolored spot. It is not unusual to see a tree of 
 eight or ten feet in height with every part of the 
 stem and many of its branches whitened by this 
 injurious insect. No tree thus attacked can be healthy. 
 " Trees situated in grass lands, or otherwise neglect- 
 ed, peculiarly invite this stovei^s pest. Slow-growing 
 varieties of the Pear are more subject to it than the 
 rapid growing kinds. 
 
 " We will now consider the means of destroying 
 this troublesome insect. It is probable that the time 
 in which the injury is committed is during the sum- 
 mer months, although the insect, being not then 
 invested with its paper-like covering, can only be discovered with diffi- 
 culty. The practice of washing the trunk and main branches of fruit- 
 trees with a mixture of soft-soap and water, one part of the former to 
 two of the latter, applied with a coarse cloth, using considerable fric- 
 tion, can not be too highly recommended for the health and general 
 thriftiness of the orchard. This application should be made in the 
 spring, before the swelling of the buds, and again in early June — this 
 time, however, greater care is necessary to avoid injury to the young 
 shoots. The young insect is then about commencing its summer depre- 
 dations, and all that escaped the spring washing maybe easily destroyed. 
 
 " Where soft-soap can not be obtained, common hard-soap may be 
 used instead ; half a pound dissolved in two gallons of hot water. 
 Harris recommends a solution of two pounds of potash in seven quarts 
 of water, or a pickle consisting of a quart of common salt in two gal- 
 lons of water. No preparation, however, I believe to be so safe and 
 efficacious as the one first mentioned. 
 
 " Whale-oil soap, or even common hard-soap, placed in the ' crotch 
 of the principal branches, and allowed to remain until washed down 
 gradually by the rains, will be found excellent for the general health 
 of the tree, and prevent the attacks of this and many other insects. 
 
 * Fig. 3 is a magnified view of the Female Bark-Louse before depositing her eggs. 
 
182 INSECTS INJURIOUS TO THE PEAR. 
 
 " Another species of the coccus has lately been brought to rny notice, 
 which seems to affect the Apple and the Pear in the same manner as 
 the above, and is sometimes found upon the same tree. It has, instead 
 of the white paper-like covering, a hard coriacious scale, of narrower 
 and longer shape, and the eggs are pearly white instead of red. I fear 
 that where this insect exists, it may prove a more troublesome enemy 
 than the white scale, as its hard covering forms a more effective protec- 
 tion against the wash recommended." 
 
 After the coccus has acquired its shell, a simple 
 washing will not remove it. It must be scrubbed 
 off with considerable force, and in bad cases, with sand 
 and soap. 
 
 THE SLUG. 
 
 The pear-slug is another insignificant, but trouble- 
 some enemy. This slimy and disagreable fellow 
 attaches himself to the upper part of the leaf, in June 
 or July. 
 
 It is about half an inch long, and somewhat resem- 
 bles a snail. It quickly devours all the succulent 
 portion of the leaf, the skeleton of which remains 
 upon the tree, and appears as if scorched with fire. 
 Growth is stopped at once, and what fruit has set, 
 never attains any considerable size. Dust, lime, ashes, 
 and other substances, that will attach to the slime of 
 the insect, will, if thrown upon the leaves where it is 
 feeding, soon detach his hold, and cause him to fall off 
 and die. Soapsuds, potash-water (made with six or 
 eight gallons of water to a pound of potash), or strong 
 tobacco- water, will speedily destroy this insect. 
 
 I am happy to be able to add the result of some 
 investigations into the habits of this insect by Mr. A. 
 O. Moore : 
 
 "The insect which we familiarly call the Pear Slug (Selandria cerasi,) 
 
TUE SLUG. 
 
 183 
 
 represented in Fig. 59 is, at the period of its life when generally noticed 
 by the cultivator, a greenish-black, club-shaped worm, with a thick 
 rounded anterior extremity, and tapering towards the posterior. It is 
 covered with a semi-transparent coat of slime, which exudes from the 
 body, and, in the hottest sunshine, does not become hard or dry. 
 
 11 While resting undisturbed upon the leaf, the tail or last segment ot 
 the body is slightly raised. At its greatest size, the worm is about half 
 an inch in length ; it is very sluggish in its habits, being rarely seen to 
 move. 
 
 " The injury consists in its eating the upper skin of the leaf, while the 
 Fig. 59. 
 
 Fig. 59. The Pear-Slug full grown. The Leaf with its upper surface partially 
 destroyed, (a.) The Egg deposited upon the upper surface of the leaf. 
 
 lower skin and the veins are untouched ; the leaves immediately assume 
 a brown, unsightly appearance, while the proper function of the leaf, 
 the elaboration of the sap, is almost entirely obstructed. 
 
 "Like all other insects, its existence may be divided into four stages : 
 First, the Egg ; second, the Larva, or worm state, which is peculiarly 
 its eating and growing period ; third, the Pupa, or dormant state ; 
 
184: INSECTS INJURIOUS TO THE PEAK. 
 
 fourth, the Imago, which is the perfect or winged state. In this last 
 stage only are the differences of sex discernible ; and by the My, or 
 perfect insect, the eggs are deposited which reproduce the brood of 
 destructive worms. 
 
 "This fly of the Pear Slug is described as a four-winged Hymenopler- 
 oits (or wasp-like) insect, of a glossy black color. The wings are some- 
 what convex on the upper side, and slightly wrinkled, transparent, 
 reflecting the colors of the rainbow, the anterior pair having a smoky 
 band across them. The legs are tipped with a dull yellow color. The 
 body of the female measures rather more than a fifth of an inch 
 in length, that of the male is smaller. They make their appearance 
 twice during the summer, the first time about the end of May or the 
 first of June, the second appearance about the latter end of July. On 
 each occasion they lay their eggs, and disappear in about three weeks. 
 
 Fig. 60. 
 
 Fig. 60. The Perfect Insect or Fly of the Pear Slug— magnified. The cross lines 
 represent the natural size. 
 
 " The slug fly deposits its eggs singly on the upper surface of the most 
 matured leaves, covering it with a frothy, white, varnish-like mucilage, 
 which surrounds it, and serves at once to attach it to the leaf, and to 
 exclude the atmosphere. The small spot a on the leaf, Fig. 59, repre- 
 sents the size and form of the egg, which is seen as a dark center in the 
 middle of a white spot. Fig. 61 represents the egg magnified, and the 
 worm or young slug within the semi-transparent shell. Fig. 62 exhibits 
 the egg also magnified, after the insect has emerged. 
 
 " When first hatched, the young slug is white, and can with difficulty 
 be discerned by the naked eye ; it commences immediately to puncture 
 with small holes the surface of the leaf upon which it is produced. It 
 
THE SLUG. 
 
 185 
 
 soon acquires a covering of greenish black slime, and is said by Harris 
 
 to live as a worm twenty-six days, shedding its skin during that period 
 
 Fig. 61. Fig. 62. 
 
 Fig. 61. The Egg magnified, with the Embryo Slug seen through the shell. 
 Fig. 62. The Egg empty after the Slug has escaped— magnified. 
 
 five times. Fig. 63 gives its appearance after it has shed its skin for the 
 last time, with the forsaken skin lying near it. It is now much changed 
 in color, being a brown-yellow, and somewhat diminished in size. In 
 a few hours it falls to the ground, and immediately seeks to burrow into 
 the soil. Descending to the depth of several inches, it forms a cocoon 
 with a shiny brown interior surface, and a rough exterior, with 
 grains of earth adhering. Fig. 64 shows a broken cocoon with the 
 
 Fig. 63. Fig. 64. Fig. 65. 
 
 Fig. 63. (a) The Slug, after shedding its skin the last time. (&) The skin left upon 
 the leaf. 
 
 Fig. 64. (c.) The Cocoon from which the insect has been prematurely removed. 
 (d) The Slug after having commenced its change to the fly state. 
 
 Fig. 65. The Ichneumon Fly magnified; supposed to be of the species Encyrtus, 
 taken from the egg of the slug. 
 
 insect, now much further diminished in size, taken out. This is the 
 Ptipa or dormant state. It remains in the earth after its first appear- 
 ance sixteen days, when it comes forth as the perfect insect, Fig. 60. 
 The second brood remain in their subterranean retreat until the suc- 
 ceeding spring. 
 
 " We will now consider the means for preventing or palliating the 
 injury resulting from the attacks of the pear-slug. I would first remark, 
 that the slug is found in much greater abundance on weakly growing 
 trees than on those of strong and rapid growth. This fact points to 
 
186 INSECTS INJURIOUS TO THE PEAK. 
 
 the first and fundamental remedy, the securing of healthy trees, and by 
 the proper enrichment and preparation of the soil, of a thrifty and 
 uniform growth. Nature has provided a minute but formidable enemy 
 to the slug, which serves very materially to check its increase. This 
 enemy is a species of ichneumon fly, which is also of the wasp family. 
 Soon after the slug fly has deposited its egg on the leaf, the ichneumon 
 deposits its egg within the shell of the former, which developing to a 
 minute grub before the time for the hatching of the slug worm, feeds 
 upon the embryo slug, passing the whole period of its existence as a 
 worm, and even undergoing the succeeding transformation through the 
 pupa state, within the small space afforded by the egg of the slug, the 
 natural size of which may be seen at a, Fig. 58. 
 
 " Fig. 65 exhibits the ichneumon fly as found in the egg of the pear- 
 slug, nearly ready to emerge as a perfect insect. 
 
 "The application, at the proper time, of lime in a dry, or powdered 
 state, while the leaves are wet with rain or dew, will prove effectual in 
 destroying the egg before it is hatched, or the slug during the time of its 
 depredations. If the number of trees to be treated is large, it will only 
 be necessary to apply the remedy twice during the season, provided 
 the proper stage of the insect's development is chosen. This should 
 be as soon as possible after the eggs are all hatched, which is usually 
 about the first of July with the first brood, and the first of September 
 with the second brood. If applied earlier than the times mentioned, 
 some of the eggs will not have hatched, in which case it requires much 
 greater care and a larger quantity of lime ; or if applied much later, 
 many of them will have undergone their transformation into the pupa 
 state, and therefore be beyond our reach. I have found this remedy 
 always efficacious, and even plaster of Paris, ashes, or dust from the 
 road, applied to the slimy coat of the slug, will cause it to sicken and 
 die." " A. 0. MOORE." 
 
 " New York, 140 Fulton Street, Oct., 185V." 
 
 The caterpillar, canker-worm, and apple-worm, 
 which increase in size and number with such rapidity, 
 are easily destroyed when attacked in time. The web 
 must be crushed at its first appearance. The best 
 method is not always the most pleasant ; but all the 
 operations of horticulture are not equally agreeable. 
 
CATERPILLAR CANKER-WORM — APPLE- WORM. 1 87 
 
 A thick buckskin glove should be worn ; and with the 
 hand thus protected, the nest should be grasped and 
 crushed — being careful to press firmly all the crevices 
 of the bark to destroy every individual. 
 
 There is but one method better, and this is to look 
 carefully over the trees several times after the leaves 
 have fallen ; gather every leaf curled and gummed 
 to the tree, and every circlet of whitish eggs attached 
 to a limb, and put them in the fire. 
 
 The most effective and convenient allies in destroy- 
 ing insects are, birds and dung-hill fowls. When the 
 latter are fed at distant and different spots about the 
 pear grounds, they acquire a habit of wandering 
 among the trees, and although generally shy of 
 attacking caterpillars, yet their quick eyes no sooner 
 detect a miller, a fly, or a beetle, about to lay eggs for 
 an innumerable generation, than the hapless insect is 
 deposited in the crop of some of the gallinacece. 
 Wasps, flies, and moths are the parents of rapidly- 
 increasing tribes, and by destroying one of them, we 
 rid ourselves of thousands. Wide-mouthed vials con- 
 taining molasses, and hung in the branches of trees, 
 will catch large numbers : small bright fires made in 
 various parts of the fruit-grounds, during the nights 
 of June and July, will attract and destroy many. 
 
PAET VILL— VARIETIES. 
 
 CONDITIONS WHICH AFFECT THE QUALITY OF THE FRUIT. 
 
 Great diversity of opinion prevails in regard to the excellence of 
 every variety of the Pear. This arises from the different character- 
 istics of the fruit when modified by circumstances. Some of the 
 conditions unfavorable to the proper development of the fruit are : 
 
 First. The fruit of some varieties is small, astringent and 
 insipid, while the trees are young, but large, delicious, and high- 
 flavored, when the trees become older. 
 
 Second. The fruit may have remained too long upon the tree. 
 Many kinds are nearly worthless unless picked as soon as the stem 
 will cleave easily from the spur without breaking, and ripened 
 with protection from the air and light. They then become nearly 
 perfect. 
 
 Third. Some varieties are only second-rate when grown on the 
 pear stock, but when grown on the Quince, are ranked as high as 
 " best." 
 
 Fourth. Soils have great influence on the quality of Pears ; 
 incompatibility of soil often ruining the fruit of the best varieties. 
 
 Thus, from lack of knowledge of these conditions, many falla- 
 cious opinions have been formed, and much disappointment has 
 followed the attempts to cultivate varieties which, though " first 
 rate" in their original position, in other places do not find their 
 special requirements. 
 
 TERMS RELATING TO THE QUALITY, SHAPE, &C. 
 
 Best, Pears that are of fine texture, melting, very juicy, and 
 high flavored, and the term is applied only to those that possess 
 all the qualities denoted by buttery, melting, juicy, and high- 
 flavored. 
 
 ( 188 ) 
 
QUALITIES FOR MARKET CULTIVATION. 189 
 
 Very good, denotes varieties that possess all but one of the above 
 qualities in a high degree. 
 
 Good, is applied to those that lack some of the above qualities, 
 or possess one or two of them in only a moderate degree. 
 
 Fair, indicates that the varieties have some claim to attention, 
 but not enough to entitle it to a high rank. 
 
 Poor, designates those entirely unworthy of cultivation. 
 
 Pyriform, denotes the fruit with the small end at the stem, or 
 approaching in form a cone. 
 
 Acute Pyriform, fruit tapering to a point at the stem, like the 
 Beurro Bosc. 
 
 Obtuse Pyriform, the small end rather blunt at the stem, like the 
 Bartlett. 
 
 Depressed Pyriform, the sides immediately below the stem 
 sunken, as if forming an incipient neck. 
 
 Long Pyriform, neck very long, as in the Dix. 
 
 Obovatc, denotes an egg shape, like that of the Vergalieu. 
 
 Turbinate, is roundish, but approaching a point at the stem. 
 
 Oblate, flattened at the ends like the Bergamots. 
 
 Pyramidal, regularly increasing in size from the base to the stem. 
 
 Large, a size ranging from the Bartlett to the Duchesse. 
 
 Small, ranging between the Seckel and Washington. 
 
 Medium, the size of the Lawrence and Vergalieu. 
 
 Calyx, the flower end, or the leaves of the flower which remain 
 on the fruit. 
 
 QUALITIES REQUIRED FOR MARKET CULTIVATION. 
 
 In this selection of varieties, it has been the writer's purpose to 
 include none which were of doubtful value, and which have not 
 been proved, by the most ample experience, to be suited to general 
 cultivation. The list is carefully made from comparisons of the 
 experience of the best pomologists, as well as of ordinary cultivat- 
 ors, from Maine to Georgia, from the lists of Pomological 
 Societies, and from the writer's personal experience and observation. 
 The rules observed in the formation of this list are : 
 
 First . The tree must be hardy, able to withstand severe winters, 
 a strong, vigorous grower, and not liable to crack in the bark, or 
 to blight. 
 
190 7AKIETIES. 
 
 Second. The fruit must be of fair size, and if not of first-rate 
 quality, must be large, and handsomely colored. The only excep- 
 tions are in favor of the long known and popular varieties. 
 
 Third. The variety must be prolific, and come early into bear- 
 ing. The only exceptions are those admitted by the next rule. 
 
 Fourth. The trees must have considerable longevity, and be not 
 easily exhausted by overbearing. 
 
 Fifth. Of the varieties grown on the Quince, only those are 
 admitted which an experience of ten years, at least, has proved 
 to possess great affinity for that stock, to acquire thereby higher 
 flavor, greater size, and to come considerably earlier into bearing. 
 
 Sixth. No kind is admitted upon the list, whatever may be its 
 excellence of flavor, size, or color, if it cracks, cankers, or rots at 
 the core. 
 
 VARIETIES FOR MARKET CULTIVATION, TO 
 BE GROWN ON PEAR STOCKS. 
 
 Most of the kinds recommended for growing on pear-stocks may 
 be grown on the Quince : but as their fruit is not materially im- 
 proved in size and flavor, and as they sometimes fail on that 
 stock, they are placed in the list for pear-stocks. 
 
 Bartlett. 
 "Williams. | Williams' Bon Chrfctlon. 
 
 FIB8T TO FIFTEENTH SEPTEMBEB. 
 
 While this beautiful and excellent fruit is not allowed by ama- 
 teurs to take the first rank, it possesses qualities which have se- 
 cured to it high esteem, and have made it the most popular variety 
 in this country, since the decline of the Vergalieu, and it is there- 
 fore to be recommended for profitable cultivation. 
 
FOR MARKET CULTIVATION ON PEAR. 191 
 
 It was originally found in Berkshire, England, in 1770, and 
 brought to Roxbury, Mass., in 1797, under the name of Williams' 
 
 Bon Chretien. m M 
 
 Fig. 06. 
 
 Both in France and England it was but little esteemed, and it 
 
192 VARIETIES. 
 
 affords a striking instance of the fallibility of any standard of taste; 
 for, while many consider it unsurpassed, not a few regard it as 
 inferior. 
 
 The chief difficulty in growing it results from its precocious and 
 too abundant fruitfulness. The tree coming into bearing at four 
 or five years from the bud on its own roots, is often the first time 
 so overloaded with fruit, that its growth is checked for several 
 years, and thus it fails to attain fair size in many years. 
 
 On the Quince, the Bartlett is the most objectionable variety on 
 our catalogue. It grows vigorously for two or three years, till 
 fruiting commences, and then, if it bears abundantly, it perishes 
 soon after : and even if carefully managed, and fruit-thinned, it 
 rarely attains to a vigorous condition. The natural growth of the 
 Bartlett, unchecked by fruit-bearing, is strong and vigorous ; the 
 shoots exhibit a peculiar equality of size throughout their entire 
 length, ending abruptly and bluntly. 
 
 As a market pear, it has no superior, taking into consideration 
 all its qualities — its early bearing, its great productiveness, and 
 regularity, the fair size and bright lemon tint of its fruit, its melt- 
 ing, buttery flavor, and its universal popularity. The fruit pos- 
 sesses a peculiar musky aroma, which somewhat affects the taste. 
 The pears exhibit a remarkable uniformity of excellence. There 
 is not that inequality in the product of a tree, that is found in 
 some varieties — a part very good and a part very poor. 
 
 The fruit may be picked when quite green and hard, trans- 
 ported long distances without injury, and still ripen with perfect 
 flavor and high color. The Bartlett has, however, some defects. 
 It is more subject to blight than most other varieties — a consequence 
 of its strong, succulent, protracted growth. It cannot be grown 
 on the Quince with success. Its fruit ripens when other fruit is 
 most abundant j all the late summer and early autumn fruits dis- 
 puting the market with it. But it has the advantage of producing 
 good crops every year. 
 
 The French make it succeed much better than others on the 
 Quince, and they propagate it on that stock largely. Having a 
 large number grown on the Quince sent me one spring from France, 
 by mistake, I planted one hundred and fifty — then ordinary- sized 
 
FOE MARKET CULTIVATION ON PEAR. 
 
 193 
 
 nursery trees— closely together, and allowed them to fruit the 
 next year. They produced thirteen bushels of handsome fruit, 
 which I thought compensated for the death of half of the trees the 
 next season. 
 
 Epine Dumas. 
 Dumas. 
 Du Rachois. 
 
 Belle Epine Dumas. 
 
 Dumas de Rochefort. 
 " de Limoges. 
 1 " de Rocuechouait 
 
 OOTOBEB. 
 
 Fig. 67. 
 
194 VARIETIES. 
 
 This pear, when more fully known, must attain a very great 
 popularity. Its great beauty is only equalled by its excellence. 
 The tree is vigorous, hardy, and productive, and has the remark- 
 able peculiarity of producing its fruit in the centre around the 
 body, seldom bearing on wood less than three years old. 
 
 The fruit is of medium size, obovate pyriform, very smooth- 
 skinned, and free from stain or rust, ripening to a light, but rich 
 greenish yellow, and full of a sparkling, champagne-flavored juice, 
 melting, but not quite buttery. 
 
 The number of its synonyms is indicative of its wide-spread 
 reputation in Europe, and we believe it will excel in this country, 
 as it is one of the very few varieties that have improved by im- 
 migration. • 
 
 On the Quince, it is a stocky, vigorous grower, but forms the 
 weakest union of all the varieties, not excepting the Bartlett. 
 The pear-stock is decidedly preferable for this variety. I have 
 not been able to detect any great change in the flavor produced 
 by growing on Quince, but it thus comes earlier to bearing, and is 
 more productive while young. 
 
 Belle Lucrative. 
 
 Bergamotte .Luc. Seigneur d'Esperin. 
 
 Beurre Luc. Fondante dAutomne. 
 
 Bergamotte Fieve'e. Groseilliere. 
 
 OOTOBEE. 
 
 A prolific variety, of great beauty, and of such excellence of 
 flavor as to obtain the highest praise from all pomologists. The 
 beauty of the fruit, well exposed to the sun, excites extravagant 
 admiration. The rich gold ground is irregularly mottled and 
 striped with red and purplish shades. The fruit, somewhat vari- 
 able, has a mean size, about equal to the Virgalieu ; its shape is 
 uniformly roundish obovate. quite broad at base in proportion to its 
 height. The calyx is rather small, set in a broad, shallow basin; 
 the stem is little more than an inch in length, stout, often fleshy. 
 
 I think this fruit combines the highest excellences of flavor and 
 texture. It is entirely melting, with a sugary, vinous flavor, and 
 most abundant juice, a thin skin, and small core. 
 
FOR MARKET CULTIVATION ON PEAR. 
 
 195 
 
 Some pomologists complain of its slow growth and unhealthi- 
 ness on the Quince ; but when properly treated, I have been abun- 
 dantly satisfied with its vigor and healthfulness. 
 
 Fig. 68. 
 
 The fruit is borne in clusters, the tree is very productive, thin- 
 ning being often necessary to prevent injury from over-bearing. 
 
196 
 
 VARIETIES. 
 
 Bloodgood. 
 
 LAST OP JTTLT. 
 
 This variety originated on Long Island, and was named from 
 the proprietor of the Bloodgood Nurseries, and considered by him 
 a seedling. 
 
 It is the most gene- Fi S- 69. 
 
 rally liked and cultivat- 
 ed of the early pears, 
 being one of the very 
 few that have high fla- 
 vor. Some, however, 
 give a higher place to 
 the Julienne, the Ros- 
 tiezer, and Dearborn's 
 Seedling; but, after a 
 comparison of the excel- 
 lences of all, I consider 
 the Bloodgood the most 
 profitable market early 
 pear. The tree is vig- 
 orous and hardy, of a 
 peculiar stout,fine-look- 
 ing growth, with*short 
 joints, and a reddish 
 brown color. It comes 
 into bearing early, and 
 is productive. 
 
 The fruit must be ga- 
 thered before ripening, *nd matured under cover. It is small, 
 and of a thick turbinate form. The skin becomes yellow in ripen- 
 ing, with russet on one side. Stem moderately long, curved, 
 slender, and brown, the flesh extending up upon it. It is quite 
 melting when well ripened, with the most perfumed and aromatic 
 flavor of all early pears. 
 
FOR MARKET CULTIVATION — ON PEAR. 
 
 197 
 
 BUFFAM. 
 
 It seems unaccountable, that so valuable a variety 
 
 should be so much 
 
 T Fig. TO. 
 
 neglected. 1 am 
 
 acquainted with an 
 orchard of this fruit 
 that has borne reg- 
 ularly for more than 
 twenty years, yield- 
 ing enormous crops. 
 This variety is 
 native of Rhode Is- 
 land ; it has a cha- 
 racteristic, upright 
 growth, the branch- 
 es shooting up al- 
 most parallel with 
 the body. 
 
 The fruit is beau- 
 tiful, on one side of 
 a dull red, shading 
 to yellowish green 
 on the other ; ordi- 
 narily, somewhat 
 smaller than the 
 Vergalieu, — but 
 when thinned, of 
 equal size, growing 
 in long, rope-like 
 
 clusters ; and when in perfection, delicious with abundant 
 juice, peculiarly aromatic — often as good, I think, as the 
 or Vergalieu, but tending to mealiness when over-ripe. 
 
 as this 
 
 sweet 
 Seckel 
 
198 
 
 VARIETIES. 
 
 Columbia. 
 
 NOVEMBER TO JANUABf. 
 
 Fig. 71. 
 
 This variety originated in Westchester County, N. Y. Sup- 
 posed to be from seedlings planted by the French Huguenots. Its 
 
FOR MARKET CULTIVATION — ON PEAR. 199 
 
 growth is upright, not unlike the Dix, shoots strong and vigorous, 
 of a yellowish brown. The tree is hardy, grows rapidly, and is 
 very productive. On account of the long slim stem, and the weight 
 of the pears, they are liable to be blown off, before maturing, by 
 high winds. The trees should, consequently, be trained low. 
 
 The fruit is large, obovate pyriform, but broadest in the centre. 
 The skin is quite smooth, of a dusky green before ripening, after- 
 wards of a greenish yellow, and often golden. Stem set somewhat 
 to one side. 
 
 The fruit is very juicy, of rich, pleasant flavor, when well ripened 
 — requiring less care in ripening than most others, and although 
 not melting, and often coarse, is still one of the best market varie- 
 ties. Its keeping qualities constitute an important excellence. I 
 have seen this fruit in the windows of fruit-shops as late as the 
 middle of January, ripening up to nearly first-rate flavor without 
 care. 
 
 It is a favorite with marketmen, on account of remaining so 
 long in perfection, its freedom from rot, its fair skin, and the high 
 price obtained for it near the holidays. At that season, it is often 
 sold for two dollars per dozen. While there are many winter 
 pears of higher quality, the Columbia has hitherto stood the 
 strong test of pecuniary profit, under which better fruits have 
 entirely failed. 
 
300 
 
 VARIETIES. 
 
 Doyenne Boussouck. 
 
 Double Philippe. 
 Beurre de Misode 
 
 Nouvelle Boussouck 
 New Boussouck 
 
 This variety, imported from France by Wm. Kenrick in 1841. 
 has attained a high rank, and promises to fill, in some measure, 
 the gap caused by the failure of the Vergalieu. 
 
 It is a strong and healthy grower, but not one of the most vigor- 
 ous. It is, however, a most constant bearer, and very productive. 
 It succeeds well on the Quince ; but its flavor is not much improved 
 by it, as far as my experience extends ; and as it is an early bearer 
 on the Pear, it is not of great advantage to grow it on the former. 
 The fruit resembles the Vergalieu in form and color, acquiring a 
 
FOR MARKET CULTIVATION ON PEAR. 
 
 201 
 
 bright lemon yellow, often with a fine blush. It is considerably- 
 larger than the Vergalieu. 
 
 The skin is somewhat rough, occasionally, and the form often 
 slightly irregular, like the Duchesse. Flesh, buttery, very juicy, 
 and of high flavor : texture sometimes a little coarse. 
 
 Flemish Beauty. 
 
 Fondante des Bois. 
 Bem-re" des Bois. 
 Bem-re" Spence. 
 
 Belle de Flanders. 
 Bergamotte de Flanders. 
 Imperatrice de France. 
 
 LATE 8EPTEMBEB TO MIDDLE OCTOBEB. 
 
 Fig. 78. 
 
202 VAEIETIES. 
 
 The merits of this variety are : a strong, luxuriant growth, 
 beautiful shape, forming a perfect, but rather open, pyramid, with 
 but little shortening in ; fruit of large size and fine shape, beau- 
 tiful color, melting texture, rich honeyed flavor, perfumed aroma, 
 and great abundance of juice — thus being one of the most luscious 
 and agreeable of fruits. 
 
 It decays, however, soon after ripening, and cannot be left on 
 the tree as long as most others. It requires to be gathered before 
 the stem will readily cleave from the spur, and while quite taste- 
 less and hard. 
 
 The fruit is very regularly obovate ; skin, a dark green, chang- 
 ing to pale yellow on one side, with often a crimson blush, and to 
 rich russet on the other. Stem slender, about one inch long, set 
 in very regular but shallow cavity. This variety requires a good 
 and deep soil, without which it is apt to be inferior, and shy of 
 bearing. Contrary to the experience of some, I have found this 
 variety grows well on the Quince, and I have none that excels it 
 in luxuriance and in beauty of shape without pruning. It has not, 
 however, reached an age to sufficiently prove its productiveness. 
 
 This Pear is a great favorite with pomologists. It occupies a 
 preeminent place at most horticultural exhibitions. Specimens 
 are often exhibited measuring thirteen to fifteen inches in circum- 
 ference, weighing a pound and upwards, of great beauty of form 
 and color. The shape of this Pear varies less than any other 
 variety. Dr. Grant, an eminent horticulturist, gathered from a 
 tree, eight years planted, 400 pears, which sold for $30. 
 
 At the Exhibition for 1857, of the Massachusetts Horticultural 
 Society, the specimens of Flemish Beauty shown would average 
 larger than those exhibited of the Duchesse d'Angouleme. 
 
 Lawrence. 
 
 1> E C E M B E 
 
 This is a native variety, and ranks high with almost all culti- 
 vators. It originated on the Lawrence Farm, Flushing, L. L, 
 and is considered a hybrid of the St. Germain and Vergalieu. The 
 tree is hardy, tolerably vigorous, handsomely shaped, and with a 
 
FOR MARKET CULTIVATION ON PEAR. 
 
 203 
 
 little pains in pruning, acquires a very regular conical form. A 
 characteristic of its growth is, that the branches grow nearly at 
 
 No. 74. 
 
 right angles to the stem, and often nearly opposite to each other, 
 giving an open head and regular shape. The wood is not stout, 
 nor yet slender ; it is of a pale brown with a slight yellowish shade, 
 occasionally armed with imperfect thorns. This variety is remark- 
 ably free from diseases and defects. I have never known an in- 
 stance of blight or of cracking of the bark, or of that obstinate 
 refusal to bear sometimes met with in other kinds. 
 
 The fruit much resembles the Vergalieu in size, and in appear- 
 ance when ripe, though not quite so golden j but its rich, juicy, 
 
204 
 
 VARIETIES. 
 
 aromatic flavor, melting and buttery texture, rival that famous 
 pear in its perfection. It is peculiarly adapted either to late 
 keeping or early ripening, according as it is differently treated — 
 being capable of being brought to perfection any time between 
 Nov. 1st and March 1st. This much increases its value as a 
 market pear. It brings the highest prices, and is much sought 
 for by fruit dealers. Messrs. Ferris & Wolfe, of Throg's Neck, 
 cultivate it in large quantities, and great perfection, equalling the 
 best Vergalieus in size, and some specimens much excelling them. 
 
 Sec ke l 
 
 No. 75. 
 
 PIEST 8BPTEMBEB TO FIBST NOVEMBEB. 
 
 This variety has won and retained the highest popularity, in 
 spite of the inferior size of its fruit, its slow growth, and its tardi- 
 ness in coming into bearing. It is the smallest of the pears 
 that hold any place in popular esteem, and the trees on pear- 
 stocks, without extra treatment, are often fifteen years in pro- 
 ducing their first fruit. 
 
 This variety originated 
 near Philadelphia, and was a 
 chance seedling. Some Eu- 
 ropean Pomologists have pro- 
 nounced it the most highly 
 flavored of all pears, in which 
 opinion I by no means concur. 
 Its flavor is so sweet as to 
 be sickening to many, and it 
 lacks the highest essentials 
 of sparkling, sprightly juice. 
 The tree is hardy, and 
 everywhere free from blight, 
 even where all others are 
 affected. It is trained to a 
 pyramidal form easily, with- 
 out much pruning. The wood 
 is short-jointed, rather stout, 
 
FOR MARKET CULTIVATION ON PEAR. 
 
 205 
 
 of an olive brown. The fruit is obovate, brownish yreen at first, 
 changing to a dull yellow, with a reddish russet cheek ; stem not 
 very long; calyx set in a very shallow basin. It has the merit of 
 long keeping, while ripe, and may be ripened any time during Sep- 
 tember and October. In collections, I would advise to plant a 
 few Seckels on Quince, for trial. It has a tendency to overbear, 
 when of considerable age, and. in consequence, the fruit becomes 
 very small. 
 
 Winter Nelis. 
 
 Bonne de Malines. 
 Nellis d'Hiver. 
 
 Colmar Nelis. 
 Beurre de Malines. 
 
 DECEMBER 
 
 Fig. 76. 
 
206 VARIETIES. 
 
 I am decidedly of the opinion that there is no Pear which excels 
 this in all the good qualities of a fruit. There are but two defects, 
 and these are not serious. Its appearance is uninviting, much 
 resembling a russet apple, and the tree is a straggling, irregular 
 grower, its shoots being thin, twining, and sparsely set. Accord- 
 ingly, nurserymen sometimes work it high up, on some free grow- 
 ing variety, to form standards ; but I have found no difficulty in 
 forming tolerably-shaped pyramids by summer pruning. 
 
 It is hardy, with tough, close-grained wood, enabling it to 
 endure extremes ; is a moderately rapid grower, comes into bearing 
 early, and is very productive ; has an open habit unless shortened 
 in ; leaves small ; wood of a light yellowish brown. 
 
 It has been much condemned on the Quince, and I think some- 
 what unjustly. I have found that, on this stock, it makes a vigor- 
 ous growth, a very firm union, and fruits well. 
 
 The fruit is of medium size, and in the most favorable condi- 
 tions quite large j is of a light grayish russet ; roundish, apple- 
 shaped ; melting, buttery, sweet, high flavored, and very juicy. 
 To obtain it of large size, the fruit must be much thinned, as the 
 tree is greatly inclined to overbearing. It grows in long clusters, 
 resembling ropes of onions. It often ripens by the middle of 
 November, but by care in preservation, may be kept until Christ- 
 mas. This variety, Mr. Downing says, holds the same rank 
 among winter fruits that the Seckel does among the autumn. 
 
FOR MARKET CULTIVATION ON QUINCE. 207 
 
 VARIETIES THAT MAY BE GROWN ON 
 THE QUINCE. 
 
 In the first glow of satisfaction with which Pomologists received 
 the announcement that the much-coveted pear, which demanded 
 the care of two generations to witness its fruiting, could be grown 
 successfully upon the Quince, every variety of pear was grown 
 on every variety of quince, and the consequence was, a disappoint- 
 ment — whose reflux, for a few years, seemed to threaten the very 
 existence of quince-rooted pear trees, and cause their extermin- 
 ation. 
 
 It has now become fairly settled, that while all varieties of Pear 
 will exist upon the quince-root, but few will bear the test of the 
 following rules, for growing the Pear upon that stock. 
 
 1 . The variety must have such an affinity for the Quince, as to 
 grow equally well upon it and the pear-root — which can only be 
 known by extensive experiments, by persons in different localities. 
 
 2. The sort of pear must be very considerably earlier in coming 
 into bearing than upon its own roots — in the case of the Bartlett. 
 but little would be gained by its possessing an affinity with the 
 Quince, as it is sufficiently precocious in its fruiting to dwarf the 
 tree on its own stock. 
 
 3. The Pear should be somewhat improved in size, flavor, and 
 perhaps, in some varieties, in productiveness. 
 
 When all of these conditions are fulfilled, it will be found that 
 comparatively few varieties imperatively demand the quince-stock 
 for their perfection. At the same time, almost all can be grown 
 upon it, by complying with the conditions for their treatment, in 
 planting, cultivation, and fruiting, viz. : 
 
 To bury the Quince some inches below the surface. 
 
 To cultivate the ground thoroughly, and supply sufficient nour- 
 ishment* and 
 
 To carefully prevent overbearing when very young. 
 
208 
 
 VARIETIES. 
 
 Beurre d'Anjou. 
 Nee Plus Meuiis. | Ne Plus Mouris. 
 
 Fig. 77. 
 
 For this noble Pear, we are indebted to Col. Marshall P. Wilder, 
 who imported it from France. Notwithstanding the high claims 
 made for it by him, it has not only met, but promises to exceed our 
 expectations of it. Nothing could be finer than the sight of the 
 specimen trees, ten or twelve years old, in Col. Wilder's ground, 
 
 It is a most prolific bearer, and, from its size, late keeping, and 
 the hardy growth of the tree, promises to become one of the best 
 market fruits. Its period of ripening is usually assigned to Octo- 
 
VABIETIES. 209 
 
 ber; but some specimens sent me by Mr. Wilder were sound, 
 and not quite ripe, when cut on the 10th of December. I have, 
 however, seen it ripen, for the most part, near the last of October 
 to the middle of November. 
 
 The tree makes a peculiarly stout, upright growth, the branches 
 of a dark, purplish brown, starting out from the trunk at a con- 
 siderable angle, but immediately growing upright, and presenting 
 the appearance of being nearly parallel with the main stem. The 
 fruit is roundish obovate, often considerably larger, upon one side, 
 and curving to the other, with a short, straightish stem. The flesh 
 is quite yellowish, buttery, and with a very rich, sprightly, sub-acid 
 flavor. The pear must be marked best. 
 
 Beurre Superfix. 
 
 OOTOBBB — NOVEMBER. 
 
 The Beurre Superfin is a beautiful Pear, of large size, which, 
 although comparatively new, has received the unqualified appro- 
 bation of all pomologists, as possessing all the nice requisites to 
 entitle it to rank as first-rate. The tree is vigorous, and hand- 
 somely shaped, and quite early prolific on pear or quince-stock, 
 and not liable to any of the serious qualifications which modify 
 our praise of other varieties. The fruit, when fit for gathering, is 
 of a deep pea-green, resembling the Glout Morceau ; and though 
 ordinarily ripe late in October, with care will keep to the first 
 of December. When ripening, it changes to a rich yellow, and 
 has the rather uncommon virtue of remaining in a condition of 
 excellence for several days after ripening. It is of the most but- 
 tery, melting texture, and the abundance of rich, sugary juice, is 
 a constant source of surprise. It is very regular and constant in 
 its shape, of a slightly turbinate and obovate shape. This pear 
 will undoubtedly attain a high popularity, to which the hardiness, 
 productiveness, and beauty of the tree, and the excellence of the 
 fruit, richly entitle it. 
 
 It originated at Angers, in the grounds of M. Goubalt. 
 
210 FOR MARKET CULTIVATION ON QUINCE. 
 
 Beurre Diel. 
 
 Beurre Royal, 
 Beurre" Melon, 
 Beurre Magnifique, 
 Beurre Incomparable, 
 BuerrS de Trois Tours, 
 Beurre Melonde de Kops, 
 
 Celeste, 
 
 Dillon, 
 
 Florimond, 
 
 Dorothee Boyal, 
 
 Diel, 
 
 Gros Dillon. 
 
 Fig. T8. 
 
VARIETIES. 211 
 
 This noble Pear is one of the few hardy and profitable varieties 
 produced by artificial cultivation or design. It is a seedling of Van 
 Mons, named in honor of his friend, Dr. Diel ; and will preserve 
 the memory of the latter longer than any act of his own busy and hon- 
 orable life. It is one of the most vigorous varieties in its growth, 
 and is perfectly successful on the Quince ; and like the Duchesse, its 
 flavor is greatly improved by that stock. On pear-roots, or when 
 grown on cold soils, or while the trees are very young, the fruit is apt 
 to be astringent and coarse J and I have known excellent cultivators, 
 unaware of its demands, to regraft the Diel trees with inferior 
 varieties. While young, it is a shy bearer ; and when in full bearing, 
 the fruit is so regularly distributed through the tree that thinning 
 is seldom necessary. The fruit is abundant in juice, of rich sub- 
 acid flavor, half-melting, somewhat coarse-grained near the core. 
 The skin is thick, and somewhat astringent, and should be removed 
 before the fruit is eaten. It is obtuse pyriform in shape, of a russet 
 lemon yellow ; stem a little more than an inch long. Its period 
 of ripening may be prolonged from 1st October to December by 
 picking early, and packing in close boxes in dry, cool rooms. It 
 needs more care in ripening than some others. The shoots are a 
 dark brown, tinged with gray; inclined to twist with abrupt 
 curves. Vigorous pruning is necessary to produce well-shaped 
 pyramids. 
 
 In the grounds of Mr. Winchester, of New Haven, trees of this 
 variety, six or seven years old, which were models of beauty in 
 shape, produced a crop of fruit in 1856, of #hich very few speci- 
 mens weighed less than fourteen ounces, and a considerable num- 
 ber more than a pound. 
 
 At one of the Massachusetts Horticultural Exhibitions, twelve 
 Beurre Diel Pears were shown which weighed fourteen pounds ; 
 and Mr. Barry exhibited four of the same variety, raised in Iowa, 
 which weighed nearly five pounds. 
 
212 FOE MARKET CULTIVATION — ON QUINCE. 
 
 Duchesse d'Angouleme. 
 
 Des Eparronais. | Eezenas. 
 
 FIBST OCTOBEE TO FIFTEENTH NOVEMBER. 
 
 This peerless fruit must be crowned as The Queen of Pears. 
 Like its patroness, the daughter of the unfortunate Louis XVI., it 
 was by narrow chances it escaped the axe. Near Angers. Mons. 
 
 Le Baron one morning discovered his tenant engaged in 
 
 digging around a fine thrifty pear tree — a chance seedling in a 
 hedge — and on questioning, the Baron found it was for the purpose 
 of exterminating it, root and branch. " This tree, Mons. Le Baron, 
 for twenty years bears no fruit." "No matter," replied Mons., 
 " it is a good thing, to have cut those roots there : it will now bear 
 fruit ; fill up the trench, and we shall see." This rough root- 
 pruning fulfilled the wise Baron's prophecy, and the succeeding 
 summer saw it loaded with that queen of fruits. But though 
 royal, the beautiful Pear was still uncrowned. 
 
 One day, the daughter of Louis XVI., was to pass through 
 Lyons, and its inhabitants deputed a Committee, of which our 
 friend Mons. Le Roy was one, to receive her appropriately. 
 Nine fair maidens presented the Duchesse with golden salvers, 
 on which lay heaped the more precious fruit, and begged her to 
 bestow upon it her name — and the pear now recognized as the 
 crowning glory of all fruits, was thenceforward known as the 
 Duchesse d'Angouleme. There are some who think the pear the 
 more royal of the two. 
 
 It is by far the largest of table-fruits ; of rich, aromatic flavor ; 
 melting, though tending to a coarse fibre, near the core, when 
 badly grown and ripened. Very juicy, and keeping long after 
 being sufficiently ripe to eat. 
 
 The tree is somewhat tender in very cold winters where the 
 thermometer sinks to 20° or more below zero; but hardy and 
 strong wooded, and very thrifty, stocky growth on soils of moderate 
 fertility, and prefers a rich, sandy loam to produce its highest 
 excellence. The fruit is often coarse and tasteless on the pear- 
 stock : but both tree and fruit seem the most completely fitted for 
 
DUCHES8E D'ANGOULEME. 
 
VARIETIES. 213 
 
 the quince-stock of all pears. Grown on this, the size is vastly- 
 increased, the flavor and texture improved, and the low structure 
 prevents these great fruits from being blown off, while the bud 
 unites with the quince-stock with so great firmness, that few trees 
 of this variety ever fracture at the graft, and all seem to grow 
 with as much vigor as on the pear stock. It must be said, how- 
 ever, that, like other royal personages, it does not produce great 
 numbers of fruit, at least when young, though I have often seen 
 on rich soils, trees loaded as heavily as any other variety. The 
 fruit must be well thinned, the tree severely pruned, and the soil 
 rich. The wood is of a light yellow, tending to a reddish bloom 
 on the sunny side of the young growth. The tree is not very 
 regular in its shape, but endures severe pruning well. 
 
 Specimens of this Pear, weighing two pounds and a half, have 
 been produced in California; and one which weighed two and a 
 quarter pounds was raised by Dr. Ward, of Newark, N. J. It is 
 one of the most profitable market varieties, the largest fruits selling 
 from two shillings to a dollar each, in the shops of Broadway. I 
 have picked Duchesse weighing twenty-one ounces, from trees 
 received from France in the preceding spring, or seven months 
 previously. 
 
214 
 
 FOR MARKET CULTIVATION — ON QUINCE. 
 
 Easter Beurre. 
 
 Doyenne* d'Hiver, Doyenne de Printemps, 
 
 Belle dTxelles, Seigneur d'Hiver, 
 
 Berg, de la Penticote, Winter Beurre", 
 
 Beurre" d'Austerlitz. 
 
 MAECH AND APRIL. 
 
 Fig. 79. 
 
 This late keeping, but rather inconstant fruit, has of late years 
 received extraordinary attention. It is imported in considerable 
 quantities every spring by the fruit-sellers, who obtain in March 
 and April enormous prices for it. It has thus far proved quite 
 
VAKIETTES. 215 
 
 Uncertain in this country, but as far as i can learn, its failure is 
 the result of neglect of thinning and improper treatment in ripen- 
 ing. The French greatly excel us in both these processes, and 
 the imported pears of this variety are almost invariably fine. 
 
 It should be understood and remembered that winter pears must 
 acquire a stock of more concentrated juice than the autumn or 
 summer varieties ; the sap must be richer in the sugar-producing 
 principle, and if more fruit is left on the tree than the roots and 
 leaves can supply with the necessary elements, the consequence is 
 apparent. Second, that all the juice contained in the fruit at the 
 time of picking, is necessary to complete the chemical change of 
 ripening, so that, in proportion as the fruit loses its water, its dry 
 elements lose their power of uniting and producing a high flavor. 
 From these facts, it will be perceived, that unless all the juice of 
 a winter pear is preserved by artificial means, it will be impossible 
 to ripen it with any degree of excellence, although the fruit is 
 medium sized, seldom reaching ten ounces. It has been sold in 
 New York as high as twelve dollars a dozen; but the more ordi- 
 nary price for good specimens is three dollars per dozen. Its flesh 
 is white, and very juicy, buttery, and melting, when well ripened. 
 It is obtuse pyriform, often a little flattened, dark green, sometimes 
 reddened on the cheek, and acquiring but a faint yellow in ripen- 
 ing. It requires a longer season than that of the Eastern States 
 to come to highest perfection. Its season is March and April ; 
 occasionally May and June. The tree is a hardy, vigorous grower ; 
 bark, a peculiar reddish brown ; shoots, stocky, tending to upright 
 growth. It is well adapted to the Quince, on which it makes a 
 strong growth, with much improved fruit. 
 
 My recent experience is, that the Doyenne d'Alencon and Beurre 
 d'Hiver Nouveau will prove greatly superior to this for general 
 cultivation. But it is too early to speak decisively. 
 
216 
 
 FOR MARKET CULTIVATION ON QUINCE. 
 
 Glout Morceau. 
 
 Glout Morceau, 
 Colmar d'Hiver, 
 
 Beurre d'Hardenpont, 
 
 Beurre d'Aremberg (erroneously). 
 
 DECEMBER TO JANUARY. 
 
 Fig. 80. 
 
 This excellent pear is of Flemish origin, its name signifying 
 ,c greedy morsel," and though plain and unattractive in appear- 
 
VARIETIES. 217 
 
 ance, its nobler qualities make it a favorite whenever grown. Its 
 reputation has sometimes suffered by being confounded with the 
 Beurre d'Aremberg, a very inferior and dissimilar variety. I 
 have often reoeived it from France under the latter name. The 
 d'Aremberg is feeble and tender in growth; shoots starting at 
 acute angles from the stem, growing upright, of a light reddish 
 tinge, and on the Quince, the growth is still poorer, and the union 
 imperfect and feeble. Its fruit is of pyramidal shape, stem short, 
 stout, fleshy, a little curved, size seldom half that of the Glout 
 Morceau. Color quite yellow, even while hard and on the tree. 
 But the Glout Morceau is in every particular dissimilar, but in 
 no respect more so than in the growth and vigor of the tree, which 
 is a very vigorous grower, making a handsome pyramid ; and though 
 6aid to be somewhat subject to the blight, has not proved so on the 
 quince stock. The wood is of a light brown, clouded with a gray- 
 ish tinge. It is not very prolific, while young, but quite so, when 
 more advanced, the fruit being uniformly of good size. It is pecu- 
 liarly adapted to the Quince, the growth being equal to that on 
 the Pear, and the fruit much improved. The fruit is of a deep 
 pea-green, until it matures, when it becomes of a greenish yellow, 
 with patches of brown russet. The fruit has a rich, sugary per- 
 fumed flavor, is melting and buttery, and keeps late, flesh colorless 
 and fine-grained. 
 
 In the fall of 1857, I saw in the garden of Mr. Van Dine, at 
 Cambridge, Mass., a tree of this variety, on which, it was estimated, 
 were growing from eighty to one hundred dozen of fine pears, such 
 as Mr. Van Dine had for several years sold in Boston for two and 
 three dollars per dozen. The tree is very tardy in bearing; and 
 is, therefore, one of those varieties for which the quince-stock is 
 peculiarly valuable. 
 
 10 
 
218 
 
 FOR MARKET CULTIVATION — ON QUINCE. 
 
 Louise Bonne de Jersey. 
 
 Louise Bonne cTAvranckes, Bonne Louise d'Avranches. 
 
 William the Fourth. 
 
 Fig. 81. 
 
VARIETIES. 219 
 
 Some discrepancy of the authorities in regard to the names of 
 this variety, have produced a little embarrassment. M. Cappe 
 pronounces the Louise Bonne d'Avranches quite distinct, in which 
 decision Mr. Downing, in an account of his visit to Paris, coin- 
 cided ; hut in his fruit-book he gives the names as synonyms. 
 
 It is a native of the Isle of Jersey, where it is produced in higher 
 excellence than elsewhere. 
 
 It has an upright habit of growth, is easily distinguished by its 
 dark purplish shoots, a little flecked with light grayish spots. 
 On the Quince, it is an abundant and early bearer, and its flavor 
 is much improved on that stock. When, however, the trees of this 
 variety on the pear-stock have attained considerable age, there 
 does not seem to be much difference in quality between the fruits 
 grown on both stocks. When it is allowed to fruit too heavily, 
 or when grown on very young trees on pear-stocks, there is a ten- 
 dency to astringency, especially in the skin. On the Quince, it 
 does not readily take the pyramid form, its prolific nature crowd- 
 ing the wood-buds into fruit-buds, causing a deficiency of branches. 
 To fill out the cone, it must be more heavily cut back than other 
 kinds, to force the dormant buds to push, and form radial branches. 
 The fruit should be very much thinned, as much more will set 
 than can be perfected. 
 
 The fruit should be picked as soon as the stem will cleave with- 
 out breaking, as its astringency is increased by ripening on the 
 tree. This pear is the most abundant in sprightly, subacid, cham- 
 pagne-flavored juice, of all pears. Its thick skin materially serves 
 to retain this juice, retarding evaporation: and although considered 
 by some an objection, it is essential in preserving the excellence 
 of the fruit. The fruit is often of a beautiful crimson color on the 
 sunny side. 
 
220 FOR MARKET CULTIVATION — ON QUINCE. 
 
 Vicar of Winkfield. 
 
 IComill 
 Belle J 
 Belle Heloise Clion. 
 
 Cure, Comill de Toulon, 
 
 Monsieur le Cure. Belle Adrienne, 
 
 While this fruit has few of the high qualities that amateurs 
 now require from a pear, to place it in the first rank, it has still 
 such valuable properties that it must receive attention. As a 
 market fruit, there is none which, I think, when all its qualifica- 
 tions are taken into consideration, will have a higher value. The 
 tree is very hardy, and probably the most vigorous grower of all 
 pears, making very stout, curving, and stocky shoots. It comes 
 quite early into bearing, and has the uncommon fault of maturing 
 twice the number of fruits which the tree should bear, without 
 much lessening the quantity borne in succeeding years, or checking 
 entirely its growth. When the fruit is thinned to one-fourth, or 
 one-half, the pears reach a very large size, and are much improved 
 in flavor ; but when small, the fruit is astringent, hard, and seldom 
 ripening so as to be eatable. The first requisites in the treatment 
 of this fruit are, thinning to the number which will become full 
 grown, and continuing it upon the tree as late as safety from frosts 
 will allow. Mr. Samuel Walker and Col. Wilder esteem this 
 fruit so highly, that they were heard to say, many years ago, that 
 should they be confined in their choice to a single variety, they would 
 strongly incline to select the Vicar ; and at the last Pomological Con- 
 vention, stated that their more recent experience confirmed their 
 earlier belief. Its hardiness, great vigor, early prolific, and con- 
 stant bearing — its large size, fine shape, rich color, and late keeping, 
 overcome the serious objections to it which would condemn any 
 other fruit. It is never melting, nor high flavored, though richly 
 perfumed, is often astringent when not well grown, and when 
 eaten too ripe, is mealy and dry. But when just ripe, it is crisp 
 and tender, with an over-abundance of juice, of a pleasant acid 
 flavor, which is particularly grateful, as being enjoyed during the 
 season when autumn fruits are long gone, and winter fruits not 
 yet ripened. But it is absolutely necessary that the following 
 
221 
 
222 FOR MARKET CULTIVATION — ON QUINCE. 
 
 conditions must be fulfilled. Large size must be obtained by 
 thinning, to concentrate the saccharine matter of the tree into few 
 fruits; the pears should be allowed to hang late on the tree; 
 should be at once removed to a cool room ; should be brought out 
 but few at once to ripen, and should always be eaten before becom- 
 ing sufficiently soft to be easily indented by the thumb and finger. 
 
 Mr. William Howe, of Westchester County, has excelled most 
 others in the production of this pear. I received from him, in the 
 Fall of 1856, Vicars weighing seventeen ounces, and of beautiful 
 shape and color. But these were far excelled by a specimen 
 received from Oregon, which weighed twenty-eight ounces. A 
 tree of this variety, five years planted, from the nursery row, 
 grown by Prof. Mapes, was exhibited at the American Institute 
 Fair, bearing one hundred and seventy fair-sized pears, far too 
 many to arrive at the highest perfection. The fruit is large, 
 curved pyriform, with neck much elongated, and continued up upon 
 the stem, which is curved, and has flesh around its base. 
 
 When placed in the sun, a day or two before ripening, it acquires 
 a rich golden or lemon-yellow color. It is greatly improved by 
 growing on the Quince, on which it makes a strong, vigorous 
 growth, and a firm union, and proving most perfectly adapted to it 
 in every respect. On deep alluvial, or rich and damp clay soils, 
 it is somewhat subjeci to blight. 
 
 Urbaniste. 
 
 Beurre Piquery, I Beurrfe Drapier, 
 
 Louise d'Orleans, Count Colonna, 
 
 St. Mark. 
 
 O CT O B EB — N O V EM B E E. 
 
 This excellent and beautiful pear is a favorite wherever it has 
 fruited : but the tree is so tardy in bearing, that comparatively few 
 have proved its excellence. The natural beauty of the tree is 
 unequalled, as it takes a stout pyramidal shape with scarcely any 
 pruning, the cone being rapidly filled out with numerous branches 
 that describe a graceful curve. The hardiness and tardy bearing 
 of the tree give promise to it of great longevity. The fruit is but 
 little above the medium size ; but its great excellence and freedom 
 
VARIETIES. 
 
 223 
 
 from disease or blemish entitle it to the highest rank. It is so 
 tardy in bearing upon the pear-stock, that it would be a misfortune 
 if it had proved unfitted for the Quince. It makes a firm union 
 and vigorous growth upon that stock, and bears eight or ten years 
 
 earlier than on pear-roots. 
 
 • 
 
 Fig. 83. 
 
 Col. Wilder says, that he has trees of this variety on both 
 stocks, twenty feet in height, planted twenty years ; and that 
 while those on quince-roots have borne twelve years, those on 
 
224: FOR MARKET CULTIVATION ON QUINCE. 
 
 pear-stock have scarcely produced a specimen fruit. From each 
 of those on quince, two or three bushels of pears have been gathered 
 in a single season. 
 
 The fruit is delicious in flavor, highly perfumed, melting, and 
 without any of those serious faults possessed by some varieties, 
 such as rotting at the core, cracking, or cankering. The pear is 
 very smooth, often glossy, ripening to a pale, greenish yellow, 
 with light russet spots ; form obovate, with slightly hollowing sides 
 near the neck. It is very broad at the calyx end in proportion, 
 with a wide, deep basing, stem long, and set in a deep hollow. 
 The wood is of a peculiar light grayish color, without the shading 
 or tinting of other varieties on the sunny side. 
 
 Bt. Michael. 
 Butter Pear. 
 Bergalo. 
 White Beurre. 
 Yellow Butter. 
 Doyenne 
 Yirgalieu. 
 
 White Doyenne. 
 
 Poire de Simon. 
 Deans. 
 Snow Pear. 
 Pine Pear. 
 Poire Monsieur. 
 Valencia. 
 Doyenne Blanc. 
 
 Beurre Blanc. 
 
 Common Doyenne. 
 
 Kasserbrine. 
 
 Butterbrine. 
 
 White Autumn Beurre. 
 
 Warwick Bergamot. 
 
 Poire de Seigneur. 
 
 It is with some hesitation I admit this in the list j but its great 
 excellence, abundant crops, and the hardiness of the tree, compel 
 me to allow it a place, but with the sad qualification that it can- 
 not be fruited in perfection, with any tolerable certainty, any 
 where on the Atlantic Coast. It was Mr. Downing's opinion, 
 that its failure was the result of the exhaustion of the alkaline 
 salts of the soil. But this does not prove to be true, for the soil 
 best supplied with these elements will no more produce perfect 
 Vergalieus than the poorest soil. The tree grows vigorously, 
 often loaded with fruit, which soon cankers, covered with a crust 
 like burnt leather, cracking into irregular fissures, becoming 
 totally unfit to eat. 
 
 On the Quince, however, it is often obtained of great excellence. 
 But it has not been sufficiently tested to pronounce with certainty 
 on its uniform success ; and the tide of opinion latterly seems 
 entirely opposed to it. 
 
 The disease manifests itself principally in the region of large 
 bodies of water — the ocean and great lakes. 
 
VARIETIES. 
 
 White Doyenne. 
 Fig. 84. 
 
 225 
 
 This fruit scarcely needs a description — it is of medium size 
 oblong obovate, becoming golden yellow in ripening, with a ncn 
 blush on one check. It is the very type by which all other Pears 
 are compared in its melting, buttery texture, and abundant spiced 
 and high-flavored juice. 
 
 The tree is vigorous, of rather upright growth ; the yearling 
 shoots of a yellowish cast, with a pale blush on sunny side ; 
 the older wood, of a slight reddish glow. 
 
 There are many seedlings of this variety that approach it in 
 excellence. 
 
 10* 
 
VARIETIES. 
 
 ADDITIONAL LIST. 
 
 This second selection of pears is intended to include those hav- 
 ing most of the properties requisite for the first list, but which are 
 deficient in some important particular. Some are too new to be 
 pronounced upon ; some are equal to those of the first list in certain 
 localities, but not in all j and generally, they possess too great 
 excellence of flavor, size, and beauty, to be passed over. 
 
 They are all necessary to a complete amateur collection, and 
 the market-fruit raiser should have at least specimens of every 
 kind, to test their fitness for his locality. Any of these varieties 
 may be pronounced best, when the cultivator has the soil and 
 climate which bring them to their highest perfection, and they 
 suffer no disparagement by being placed in this list ; for they may, 
 in localities adapted to them, prove superior to any in the first list. 
 It must be remembered that this selection is made more according 
 to a marketman's calculations of profit and loss, than an amateur's 
 enthusiastic admiration. 
 
 Varieties proved to be adapted to the Quince, will be noted in 
 the descriptions. Where nothing is stated in regard to the stock, 
 it may be understood that the pear-stock is best for that variety, 
 or that it is not sufficiently tested on the Quince. 
 
 Andrews. 
 
 e p t b m 
 
 An excellent variety, as far as I have seen, proving a most 
 hardy tree, a regular and early bearer. The fruit is said to rot 
 occasionally at the core ; I have never found it to do so. According 
 to Mr. Downing, it never suffers from blight, and I believe does 
 not on most soils. A large number received by me from a nursery 
 located on a low, alluvial soil — in fact, a drained mill-pond bed — 
 blighted badly. Some of my friends who have planted it, are 
 Usappointed in its flavor and general character. The fruit is long 
 
ADDITIONAL LIST. 
 
 227 
 
 pyriform, shaped somewhat like the Bartlett, but smaller ; with a 
 yellowish green and reddish tinge on the cheek. Very juicy, melt- 
 ing, with a delicious sparkling flavor. 
 
 Ananas d'Ete. 
 
 SEPTEMBER AND OOTOBEB. 
 
 Fruit excellent, fine 
 grained, buttery, mel- 
 ting, from medium 
 size to large; abun- 
 dant sugary juice, 
 of rich flavor, and 
 perfumed when per- 
 fect. Skin rough, 
 coarse, — yellowish 
 green, with large rus- 
 set roughness flecked 
 over it. Shape py- 
 riform, tapering quite 
 regularly to the stem, 
 which is set without 
 depression, is straight, 
 and is of medium 
 length. The fruit 
 is very variable, and 
 sometimes quite poor. 
 Ripens in September 
 and October, though 
 termed by the French 
 Summer Pineapple. 
 
 Fig. 85. 
 
VARIETIES. 
 
 Beurre Gris d'Hiver Nouveau. 
 
 Beurre gris de Lucon, 
 « " d'Hiver, 
 
 Beurre gris Superieur, 
 Beurre de Fontenay. 
 
 DBOEMBEE TO PBBE0AET. 
 
 This pear will be highly appreciated when better known, being 
 one of the most su- 
 gary, juicy, melt- 
 ing, and buttery of 
 winter pears ; — 
 much resembles the 
 Winter Nelis in tex- 
 ture and flavor, but 
 is more sparkling 
 and juicy. Fruit 
 from medium size 
 to large, obovate, 
 slightly depressed 
 on one side, and 
 hollow on the other. 
 Stem stout and 
 ihick, skin, rough 
 golden russet, often 
 with a handsome 
 blush, dotted with 
 russet spots. This 
 pear is the largest 
 and handsomest of 
 
 the russets. Tree moderately vigorous, very productive, with dark 
 brown, almost reddish wood ; promises well on the Quince. Its 
 late keeping — December to February — its ripening without the 
 constant variability of the Easter Beurre, and other winter varie- 
 ties, will give it a high reputation. 
 
ADDITIONAL LIST. 
 
 Beukre St. Nicholas. 
 
 Duches60 d'Orleans. | St. Nicholas. 
 
 DECEMBER TO JANUARY. 
 
 Is placed in the highest rank by all who 
 have fruited it. Very juicy, melting, with 
 a high, and rather aromatic flavor. Obo- 
 vate pyriform, swollen at the centre, 
 medium size to large, light yellowish 
 green, and occasionally a blush dotted 
 with brown. Stem long, stoutish, curved, 
 with fleshy insertion. 
 It has grown well with 
 me on the Quince, and 
 makes a handsome py- 
 ramid. Ripens in Sep- 
 tember and early No- 
 vember. 
 
 Fig. 8T. 
 
230 
 
 VARIETIES. 
 
 Beurre d'Aremberg. 
 
 Due d'Aremberg. 
 
 L'Orpheline. 
 
 Descnamps. 
 
 Orpheline d'Engheen. 
 Beurre d'Orphelines. 
 Colmar Deschamps. 
 
 FEBETTABY. 
 
 I intended to place the Beurre d'Aremberg upon tne list of 
 rejected varieties, but in deference to the American Pomological 
 Society, I give it here a description. This name has been often 
 erroneously applied to the Glout Morceau. The high claims made 
 by the friends of this variety have not proved well founded : it 
 
 Fig. 88. 
 
ADDITIONAL LIST. 
 
 231 
 
 being short-lived, cankerous, and unwholesome on the Quince, very 
 difficult to ripen, often woody and astringent j fruits early, of fair 
 size and color, keeps like a black walnut, and tastes like one eaten 
 —husk and all. Stem thick, irregular, fleshy, declined. Fruit 
 obovate, short pyriform ; said by some to be " good," even "best." 
 But it cannot be recomended for general culture. 
 
 Beurre d'Amaulis. 
 
 OCTOBER. 
 
 Large, productive, fine flavored, often as good as the Bartlett. 
 Tree a prodigious Fig. 89. 
 
 rampant grower, 
 difficult of re- 
 straint. The fruit 
 has the defect of 
 never attaining 
 more than a dun, 
 dusky yellowish 
 green, sometimes 
 with a faint blush, 
 and is far from 
 attractive in ap- 
 pearance. Flesh 
 yellowish, often 
 somewhat coarse, 
 must be eaten im- 
 mediately on rip- 
 ening, soon beco- 
 ming mealy and 
 insipid. Shape, 
 short obovate, in- 
 clined to irregular 
 turbinate. Stem 
 long, oblique, ca- 
 lyx open, basin 
 shallow 
 
232 
 
 VARIETIES. 
 
 Beurre Bosc. 
 Bosc'b Haschenbirne. 
 
 NO VEMB EK. 
 
 Fig. 90. 
 
 A most beautiful, tapering 
 pyriform fruit, with a thin, long 
 neck, and long curved stem. It 
 is of the highest excellence, the 
 best of the Van Mons Seedlings : 
 but it is feeble in growth and 
 constitution, especially when 
 young. Shoots dark brown, thin 
 and long. The fruit is borne 
 somewhat thinly over the tree, 
 never in clusters, is a rich russet 
 brown, but- 
 tery, melt- 
 ing, of most 
 delicious fla- 
 vor, white 
 flesh, pecu- 
 liar shape, 
 which once 
 seen, cannot 
 be mistaken. 
 
ADDITIONAL LIST. 
 
 233 
 
 Beurre Langelier. 
 
 DIOIUBIB A 
 
 HD J ANU ART, 
 
 Fig. 91. 
 
 Anew variety, which I have not thoroughly tested; hut so 
 esteemed by the older pomologists, that it must receive a place m 
 this list. Fruit medium size, somewhat irregular obovate pyri- 
 form, tending to turbinate, contracting near the neck like Nouveau 
 
234 VARIETIES. 
 
 Poiteau. Stem stout, rather long, set without depression on the 
 obtuse end of the pear. Basin often furrowed ; calyx set deep in 
 it. Color lively green, changing to pale yellow in ripening, with 
 reddish blush, and russet dots. Flesh yellowish white, and when 
 well ripened, melting with abundant, rich, sprightly, subacid juice. 
 Good on Pear, somewhat better on Quince. Tree vigorous and 
 productive. Season during December and January. 
 
 Beurre Capiaumont. 
 
 Capiaumont. | Aurora Beurre. 
 
 This pear deserves a place in this list, not so much from the 
 quality of its fruit as from the great hardiness, productiveness, 
 and beauty of the tree. It is a vigorous grower. Fruit medium 
 size, very regular, long turbinate, tapering insensibly into the 
 stem, which is long, thin, and curved. Quite sweet, melting, 
 buttery, fine-grained and high flavored, but often astringent, its 
 quality being quite variable. Skin smooth, clear yellow, with 
 russet red cheek. 
 
 Beurre Clairgeau. 
 
 NOVEMBER TO JANUABY. 
 
 This most noble and beautiful pear disappointed the too sanguine 
 expectations that attended its first introduction ; but the reaction 
 will turn in its favor, and it will be fairly appreciated. The fruit 
 is rather coarse in texture, and not always of high flavor ; flesh 
 yellowish, and, when quite in perfection, buttery, juicy, with a 
 pleasant, perfumed flavor, and rather granular texture. It is 
 large, pyriform, obtuse, one-sided, keeps well ; is good on Quince, 
 and will certainly prove a valuable market fruit. Tree bears as 
 early as the Bartlett ; wood much resembling it. 
 
 It is certainly one of the most gorgeous of fruits, coloring with 
 a peculiar gold bronze tint, shading into a brilliant red blush, and 
 when borne, as often occurs, upon trees only two or three years 
 from the bud, and acquiring a size even larger than in the cut, 
 presents a strikingly beautiful appearance. The Clairgeau ripens 
 
ni:ri:n6 claikgeai 
 
ADDITIONAL LIST. 
 
 235 
 
 with a peculiarity which is worthy of notice. While most fine 
 pears lose greatly in quality by over-ripening, becoming rotten at 
 the core, insipid, or mealy, the flavor of this pear is much improved 
 when apparently verging on decay. Indeed, when a considerable 
 portion of the exterior has decayed, the interior will be sound, and 
 retain its flavor, a quality that will not be despised by those who 
 have ripened the core-rotting pears. 
 
 Beurre Gifford. 
 
 MIDDLE OF AUGUST. 
 
 In quality and size, 
 this beautiful pear 
 ranks highest among 
 the August varieties. 
 It approaches nearest 
 the standard of buttery, 
 melting, juicy, and high 
 flavored pears. But on 
 the other hand, the tree 
 is of feeble and strag- 
 gling growth ; growing 
 not more than half as 
 rapidly as most others. 
 It is of a peculiar red- 
 dish tinge, brandling 
 at obtuse angles. Fruit 
 a little larger than me- 
 dium, pyriform or long 
 turbinate ; stem and 
 fruit merging insensi- 
 bly. Skin yellow, when 
 ripe, with a red flush, 
 often appearing mot- 
 tled. 
 
 Fig. 92. 
 
VARIETIES. 
 
 Church. 
 
 SEPTEMBER 
 Fig. 93. 
 
 The original tree still stands in New Roehelle, Westchester 
 County, N. Y., and is traced by Mr. Berkmans to the Huguenot 
 settlers. It is remarkable, that wherever the Huguenots settled, 
 the Pear abounds, and native varieties of great excellence are 
 common. Around New Roehelle also originated the Parsonage, 
 the Huntington, and others of less note. 
 
 The Church Pear is irregular angular, oblate turbinate ; stem, 
 
ADDITIONAL LIST. 
 
 237 
 
 long, stout ; skin, yeliow when ripe ; flesh, very buttery, melting 
 and juicy, with perfumed rich flavor when in perfection. It has 
 been claimed as the Piatt, which it much resembles, but the iden- 
 tity has not yet been established. 
 
 Tree vigorous, healthy, a great bearer. 
 
 Dearborn's Seedling. 
 
 AUGUST. 
 
 A very nice, juicy little Pear, grown for more than forty years 
 around Boston, where it originated. 
 
 Tree, a most pro- Fig. 94. 
 
 line bearer particu- 
 larly repugnant to 
 the Quince. 
 
 Fruit, when per- 
 fect, very juicy, al- 
 most melting, and 
 of a refreshing, 
 sprightly flavor,but 
 it is quite often in- 
 sipid and flavor- 
 less, and always 
 so small as to be 
 unfit for market 
 cultivation. Skin 
 very smooth and 
 clear, slightly dot- 
 ted ; ripening with 
 a uniform light 
 yellowish glow. 
 Shapenearlyround, 
 stem long. Ripens 
 in middle August, 
 but is not in eating 
 condition quite as 
 soon as the Bloodgood 
 
238 
 
 VAEEETIES. 
 
 Gray BeurrS, 
 Golden Beurre, 
 Beurre du Eoi, 
 Isambert, 
 
 Beurre Brown. 
 
 Brown Butter, 
 Beurre d'Amboise, 
 Beurre" d'or, 
 Bed Beurre, 
 
 SEPTEMBEB. 
 
 Beurre Eouge, 
 Beurre Doree, 
 B. de Treveuren, 
 Beurre Butter. 
 
 These are but few of the synonyms of this once popular Pear. 
 When in perfection it takes the first rank for melting, buttery 
 texture, abundance of juice and delicious sub-acid flavor, but it is 
 the very chameleon of Pears, and is so uncertain that but few can 
 reasonably hope to ever bring it to its highest excellence. 
 
 Fruit, rather large, oblong obovate, stem and flesh meeting 
 without shoulder or basin; skin, a little rough and rusty, and 
 color " such as the gods please." Unfit for general cultivation. 
 
 Delices de Hardenpont, of Belgium, 
 novembeb and decembeb. 
 
 The Tree is described by Berkmans as feeble and unhealthy in 
 Belgium ; but growing much better in this country, where it is 
 still not very vigorous. Shoots long and upright. 
 
 Fruit regularly pyramidal, tending to turbinate, sometimes 
 angular ; stem short, thick • skin rather rough ; yellowish green 
 when ripe. Flesh buttery, melting, very juicy, sweet and highly 
 perfumed. 
 
 Beurre Hardy. 
 
 Beurre Sterkman. 
 
 BEPTEMBEB AND OOTOBEB. 
 
 Fruit large, obovate pyriform, one-sided like the Beurre d'Anjou, 
 light reddish green, with brownish spots : stem stoutish, of medium 
 length, inclined, set in a moderate cavity with a high shoulder on the 
 larger side ; calyx much spread ; basin broad and shallow ; buttery > 
 melting with great quantity of rich, sparkling, vinous, perfumed 
 juice. The tree grows vigorously on both pear and quince. 
 
ADDITIONAL LIST. 
 
 239 
 
 Dix. 
 
 OOTOBEB TO DECEMBEB. 
 
 Fig. 95. 
 
 The Dix is a native of Boston. 
 It has tasked to the utmost the pa- 
 tience of cultivators by its tardiness 
 in bearing. Col. Wilder and Mr. 
 B. B. French have grown the trees 
 nineteen years without obtaining 
 the first peck of fruit. 
 
 Fruit very large, long pyriform, 
 rich deep yellow when 
 ripe strongly marked with 
 irregular russet spots. 
 Stem stout, not quite short, 
 set with a lip turned 
 against its base, in a 
 slight depression. Flesh 
 melting, suga- 
 ry and very 
 juicy, and al- 
 though not en- 
 tirely free from 
 a little coarse, 
 ness, is most 
 rich and delici- 
 ous. Does not 
 succeed on the 
 Quince. 
 

 vAjastm. 
 
 
 ■art excellent fruit rather large, very juicy and but- 
 tery, somewhat coarse-grained, about half melting. Shape pecu- 
 liar roundish obovate. and rather angular. Skin, bright, dark green, 
 changing to a greenish yellow, much dotted with green spots. 
 
 The hardiness and vigor of the tree and remarkable produc- 
 tiveness entitle it k - mation as a market pear, although 
 the fruit is hardly high-colored enough for the whimsical taste of 
 a capricious public. 
 
 .. indicates fitness for the Quince. Season. October 
 ivember. 
 
~L LIST. 
 
 241 
 
 DMmi i'Alen: 
 
 DICII1I1 TO 
 
 ■k bami rubs 
 
 ed the 
 
 Although not yet sufficiently tested, this pear has receh 
 highest praise, wherever well cultivated. I have proved 
 mens from several localities, and all were excellent. The 
 vigorous, of handsome sfcipr easily trained to a pvrami 
 exceedingly welL and is best on the Quince. Fruit obovate, 
 pyriform, with rough, thick, astringent skin of russet green, with 
 coarse russet spots. Flesh, rather coarse-grained, yet melting 
 juicy, and almost buttery, with a sprightly vinous and rich favor. 
 proper treatment it keeps till April, which makes it valu- 
 able for a market Pear. If kept warm it ripens in December. 
 
 11 
 
242 
 
 VARIETIES. 
 
 Frederic of Wirtemberg. 
 
 Eoi do Wirtemberg. | King of Wirtemberg. 
 
 Vemuleu d'Ete. 
 
ADDITIONAL LIST. 
 
 243 
 
 I cannot bring myself to slight this gorgeous fruit, or rate it 
 as low as some pomologists. It is certainly the most beautiful 
 object that has been colored by the pencil of nature. It hangs 
 upon the tree like a drop of gold and crimson, its tints deepening 
 
 day after day. The flesh is white, 
 
 and 
 
 when in perfection, sweet and buttery — leaving little to be desired 
 by the taste of the eater. Its growth is singular; the leading shoot 
 is tall, stout, stocky, with few or no radial branches. Does not 
 easily take the pyramidal form. 
 
 Fulton, 
 octobeb and novembeb. 
 
 Fig. 99. 
 
 The Fulton is a beauti- 
 ful Bergamot-shaped Pear, 
 of a dark, russet brown; 
 — rich, sprightly flavor, 
 often; and although not 
 juicy, is not by any means 
 dry. 
 
 The tree is said to be 
 hardy, but a poor grower. 
 It has admirers who claim 
 for it the best qualities; 
 but in my experience it is 
 too small for a market 
 Pear. 
 
244 
 
 VARIETIES. 
 
 Golden Beurre op Bilboa 
 
 SEPTEMBER. 
 
 One of the most 
 clear, golden-skin- 
 ned, and beautiful 
 of fruits. It is usu- 
 ally capped with a 
 rich russet around 
 the stem, which is 
 quite long and 
 slender, set in a 
 very slight basin. 
 It is quite small, 
 and not unfre- 
 quently much re- 
 sembles the Dear- 
 born's Seedling. It 
 is often far from 
 buttery, occasion- 
 ally a little acid, 
 with an abundance 
 of sprightly juice. 
 When perfect, it is 
 buttery, melting, 
 of a rich, pleasant 
 sub-acid flavor. 
 
 Good on Pear 01 
 Quince. 
 
 Fig. 100. 
 
ADDITIONAL LIST. 
 
 245 
 
 Doyennfe Gris, 
 tt Boux, 
 " Galouge, 
 
 Gray Doyenne. 
 
 Gray Doyenne, 
 
 Red 
 
 Gay " 
 
 Gray St. Michael, 
 Doyenne d'Automne, 
 St. Michael Dore. 
 
 OOTOBEK TO DECEMBER, 
 
 Fig. 101. 
 
 When in perfection, this fruit cannot be too highly praised, but 
 unfortunately, like the White Doyenne, is subject to cracking and 
 spotting, until it loses the very semblance of a Pear. It much re- 
 sembles the White Doyenne. It is a little rounder than the Verga- 
 lieu, with flesh of the same delicious, melting, buttery, fine-grained 
 texture, and like the latter, is in every respect the very type of 
 excellence. 
 
 It will not come to perfection on the Atlantic Coast. 
 
24:6 
 
 VARIETIES. 
 
 I know of no reason why this should not be ranked first-rate, 
 except that it has not been extensively proved. It was raised from 
 the seed by a gentleman in New Haven, whose name it bears. It 
 is classed by the American Pomological Society for general cul- 
 tivation. 
 
ADDITIONAL LIST. 
 
 247 
 
 The fruit is large, obtuse pyriform, obovate • stem rather more 
 than an inch long, curved, and set within a cavity ; skin a clear, 
 rather pale yellow when ripe, with small russet dots, and occasion- 
 ally a faint blush. Flesh very melting, with a rich, sparkling, 
 slightly acid juice, faintly perfumed. The tree is vigorous, but 
 not very productive when young, has not been much proved on 
 the Quince. 
 
 Madeleine. 
 
 Citron des Cannes, 
 
 Magdalen. 
 
 A favorite from its early ripenin 
 in perfection, melting and 
 juicy, of small size, some- 
 what obovate, tending to py- 
 riform ; stem long and curved, 
 skin smooth, light, yellow 
 green. 
 
 The fruit is very often far 
 from first-rate; the tree is 
 very liable to blight. 
 
 It is surprisingly vigorous 
 in its growth, in favorable 
 locations, and is so regular in 
 the formation of its branches 
 as to readily form a hand- 
 some pyramid. 
 
 We shall look in vain, 
 however, for high flavor, or 
 great excellence, in pears 
 ripening so early, but as the 
 taste has not become criti- 
 cal by comparison with au- 
 tumn pears, we are more 
 easily satisfied. 
 
 It is very delicious when 
 Fig. 10s. 
 
24:8 
 
 VARIETIES. 
 
 Marie Louise. 
 Farim Maria Louise, | Marie Chretiennft, 
 
 Fig. 104. 
 
 This is a most excellent and beautiful pear, but the tree is a 
 feeble straggling grower, forming numerous shoots ; easily shaped 
 
ADDITIONAL LIST. 249 
 
 to a pyramid, but continually escaping from it with its sweeping, 
 curling growth. Fruit large and beautiful, oblong, curved pyri- 
 form 5 stem long, curving to the smaller side, set in a slight de- 
 pression with a shoulder on the larger side ; a rich, clear yellow 
 when ripe ; cheek marked with russet spots ; flesh a little irregular 
 in quality, but usually buttery, melting to a remarkable degree 
 with a delicious sugary, sparkling flavor. Does not succeed on 
 Quince. Season, first to middle of October. 
 
 Napoleon. 
 
 Medaille, Rol de Rome, 
 
 Sucree Douce, Poire Liard. 
 
 8EPTEMBEB AND OOTOBEE. 
 
 This beautiful and delicious pear has only in few instances 
 sustained its European reputation in this country. It has not 
 generally succeeeded on the Quince : on the Pear it is a beautiful 
 and vigorous grower. From observation, I conclude that strong, 
 rich clay soils are best suited to it, and that it does only moderately 
 well on light or porous ones. Its foliage is peculiarly beautiful, 
 having large glossy leaves like the lemon tree. 
 
 Fruit, medium to large size, with very smooth, clear, green skin, 
 ripening to a pale clouded yellow. Stem, stoutish and rather 
 short, set in a slight depression ; calyx in a broad shallow basin. 
 Flesh white, melting, being but little more than so much sprightly 
 vinous juice when perfect. Many cultivators are confident that 
 the older trees will quite uniformly bring the fruit to perfection, 
 with proper care in ripening. 
 
 It is certainly, when in perfection, one of the highest flavored 
 pears, containing, as has been said, so great an abundance of de- 
 licious juice. Its most serious defects are, the small size it attains 
 in unfavorable soils, and the occasional spotting and cankering 
 characteristic of the White Doyenne. 
 
 It has the same thin smooth skin, as the latter pear — a peculiar- 
 ity of those pears which canker. 
 
 11* 
 
250 
 
 VARIETIES. 
 
 NOUVEAU POITEAU. 
 NOVEMBER. 
 
 Fig. 105. 
 
 A vigorous, handsome tree, the fruit of which. Colonel Wilder's 
 description, in 1850, has not too highly colored. In size, the fruit 
 often nearly equals the Bartlett; obtuse pyriform, somewhat 
 sunken near the neck ; stem short, stoutish, set without any 
 depression; calyx very open, with the parts turned back. Tho 
 
ADDITIONAL LIST. 
 
 251 
 
 fruit is not attractive, being of an opaque green, with an occa- 
 sional blush on the cheek; but its melting, juicy character, and 
 rich, sugary llavor, delights every palate. To insure perfection, it 
 should be grown on the Quince. 
 
 Onondaga. 
 Swan's Orange. | Orange. 
 
 BRPTEMIiEE TO NOVEMBER. 
 
 Fig. 106. 
 
252 
 
 VARIETIES. 
 
 In a rich, strong, clay soil, this is a noble, beautiful, and deli- 
 cious fruit, but it is liable to great variation. The tree is quite 
 distinguishable by its vigorous and naturally pyramidal form of 
 light grayish shoots. It is very productive, and grows equally 
 well on Pear or Quince. The fruit, when perfect, is melting, but- 
 tery, and juicy, but always a little granular, and sometimes acid. 
 It is of a rich, deep yellow, relieved by russet dots ; and from its 
 color and obovate shape, was named Orange. It is more often an 
 obtuse pyriform, thickest in the centre, divided into five lobes, 
 between the centre and calyx. It is a splendid market fruit, not 
 always first-rate, and only adapted to certain localities. Its 
 average is equal to that of the Duchesse ; but the largest never 
 equals in size the best specimens of the Duchesse. 
 
 Oswego Beurre. 
 
 OCTOBER TO DEOEMBEB. 
 
 Fig. 107. 
 
ADDITIONAL LIST. 
 
 253 
 
 Originated in Oswego, New York, by Mr. W. Read. Its great 
 hardiness, long-keeping, and excellence, make it worthy of general 
 cultivation. It is vigorous and productive. Fruit medium size, 
 oblate roundish, a beautiful cinnamon russet, becoming yellowish 
 when ripe. Stem short, set deep in a very regularly rounded 
 basin. Flesh buttery, melting, juicy, high-flavored, and aromatic. 
 
 Parsonage. 
 
 8 E PTE M B EB. 
 
 Fig. 168. 
 
254 VAKIETIES. 
 
 01 the same origin as the Church, and nearly equal excellence. 
 Fruit from the medium size to large, obtuse pyriform, and obovate ; 
 skin nearly orange yellow, with a dull red blush, and somewhat 
 russety ; stem short, thick, fleshy at its insertion ; flesh melting, 
 sugary, with rich sparkling juice ; high flavored, but a little coarse 
 and granular. 
 
 Paradise d'Automne. 
 
 Calebasse Bosc. | Princesse Marianne. 
 
 Maria Nouvelle. 
 
 Generally mistaken at first sight, for the Beurre Bosc, which it 
 closely resembles. But the tree of the Bosc is comparatively 
 feeble, while that of the Paradise is strong and vigorous. Fruit 
 large, pyriform, tapering up upon the stem, which is often nearly 
 two inches long and curved ; skin, a rich, yellowish brown russet. 
 Flesh white, buttery, of very rich delicious flavor. 
 
 Colmar Gris. 
 
 Passe Colmar Epinceaux. 
 Colmar Souveraine. 
 Colmar Preule. 
 
 Passe Colmar. 
 
 Ananas d'Hiver. 
 Colmar Hardenpont. 
 Souveraine d'Hiver. 
 Fondante de Mons. 
 
 Passe Colmar Gris. 
 
 " " Nouvean. 
 
 Colmar Doree. 
 Fondante de Panisel. 
 
 NOVEMBER TO JAKTJA2T. 
 
 There are many other besides these more common synonyms. 
 It is such an abundant bearer, that the fruit, especially on young 
 trees, must be thinned to one-third or one-half, to come to perfec- 
 tion. The growth is often so luxuriant as to absorb too much the 
 energies of the tree in one direction, unless pinched back. 
 
 This variety affords a fine comparison with the Duchesse, show- 
 ing the cause of more or less abundant fruiting after abundant 
 blossoming. In the Passe Colmar the pistils and stamens of every 
 flower are strongly and perfectly developed. While in the Duch- 
 esse many are imperfect, and but a comparatively small number 
 of pears are produced. 
 
 The fruit grows in clusters, fair size, and first-rate quality when 
 thinned ; flesh yellowish white, buttery, melting, juicy : rich aro- 
 matic flavor. It needs care and shelter in ripening. It is obtuse 
 pyriform ; sides suddenly depressed above the centre, giving the 
 
ADDITIONAL LIST. 
 
 255 
 
 appearance of a long pyriform whose base had been pressed up and 
 swollen at the centre. Skin becomes whitish-yellow long before 
 maturity, ripening to a bright yellow, with russet brown spots. 
 Stem long, inserted without depression; calyx open; basin shallow. 
 
 ROSTIEZER. 
 AUGUST. 
 
 A fine little summer pear, from Germany, and though not long 
 in this country, has gained 
 
 hosts of friends/ And al- 
 though we must not expect 
 large size and high flavor 
 in summer pears, this vari- 
 ety usually approaches near- 
 est to the fine rich flavor of 
 our best autumn pears. It 
 is very juicy and sweet, with 
 a pleasant aromatic taste. 
 Pyriform, with a long slen- 
 der, curved stem. Skin a 
 yellowish-green, often with 
 a sunny-brown cheek. Tree 
 vigorous, growing well on 
 the Quince. 
 
 It is like all the summer 
 pears, very greatly improved 
 by gathering before becom- 
 ing quite ripe : and the 
 terms of quality bestowed 
 upon them will never be 
 found appropriate or truth- 
 ful, except under this con- 
 dition. 
 
 Fig. 109. 
 
256 
 
 VARIETIES. 
 
 Native. Fruit, medium to large size; beautiful yellowish 
 brown ; the cheek a rich, deep, reddish brown ; remarkably smooth 
 skin; almost bergamot-shaped, remarkably regular; stem inserted 
 without depression ; rich, juicy, melting, high-flavored, when first- 
 rate ; quite often insipid, tending to mealiness and rot at the core, 
 when over-ripe. Tree handsome, vigorous, productive, not suffi- 
 ciently proved on the Quince. During October. 
 
ADDITIONAL LIST. 
 
 257 
 
 SOLDAT LABOUREUR. 
 
 OOTOBEB AND NOVEMBBB. 
 
 Fig. 111. 
 
 It is quite surprising that this pear has not made more progress in 
 public esteem. Tree remarkably vigorous, rampant grower, diffi- 
 cult to restrain, but, with care, forming good pyramids. The fruit 
 I consider of the nighest excellence. It is medium to large size, 
 nearly obtuse pyriform, with quite sunken sides, which recede 
 suddenly near the centre, giving the lower half a swollen appear- 
 ance. Skin quite yellow while hard and unripe, ripening to a 
 very bright yellow with small russet dots. Stem long, quite thick, 
 
258 
 
 VARIETIES. 
 
 curved, basin small and shallow. It has often, even when quite 
 melting, coarse particles in the flesh : but it is so rich, juicy, and 
 sweet, high-flavored, or occasionally perfumed, that it must rank 
 best. The flavor is best on the Quince. 
 
 St. Michael Archange. 
 
 OCTOBER. 
 
 The tree of this variety is of unsurpassed elegance. 
 
 Fruit, long 
 
 pyriform, large, 
 greenish yellow, 
 dotted with rus- 
 set. Stem not 
 long, quite fleshy 
 at base, set with- 
 out cavity. Flesh 
 melting, some- 
 what granular, 
 full of rich, aro- 
 matic juice, and 
 when in perfec- 
 tion, excelled by 
 few. Excellent 
 on quince or pear, 
 and very produc- 
 tive. 
 
 This pear has 
 had the fortune 
 of many other 
 fruits, to acquire 
 a reputation for 
 mediocrity, be- 
 cause it was 
 judged from fruit 
 taken from young 
 trees. 
 
 Fig. 112. 
 
ADDITIONAL LIST. 
 
 259 
 
 Tyson. 
 
 LATE IN AUGUST. 
 
 A native of the vicinity of Philadelphia, known before the pre- 
 sent century. It has 
 
 never come into gene- 
 al cultivation, though 
 recommended by the 
 American Pomologi- 
 cal Society. A vigor- 
 ous and upright grow- 
 er, young shoots red- 
 dish brown; a very 
 tardy, but abundant 
 bearer. Fruit, small 
 to medium, pyriform, 
 tapering to the stem, 
 which is long, curved, 
 and set with a fleshy 
 junction, usually swol- 
 len on one side ; dull 
 yellow, with russet 
 red blush on the cheek, 
 often with dark, al- 
 most black, spots. 
 Flesh white, melting, 
 and juicy, with rich, 
 sugary, aromatic fla- 
 vor. For most local- 
 ities, perhaps, fully 
 equal to the Blood- 
 good. Should be 
 grown on the Quince 
 on account of its tar- 
 diness. 
 
 Fig. 113. 
 
260 
 
 VARIETIES. 
 
 Waterloo. 
 
 Fondante Charmeuse, 
 Desire e Van Mons, 
 Excellentissima, 
 Beurre Charmeuse, 
 
 Belle Excellent, 
 Delices des Charmeuses, 
 Beurre de Waterlo, 
 Due de Brabant. 
 
 OCTOBER AND NOVEMBE: 
 
 Fig. 114. 
 
 A beautiful, ex- 
 cellent Eelgian 
 Pear, more com- 
 monly known as 
 Fondante Char- 
 meuse. It is vig- 
 orous and produc- 
 tive, and promises 
 well for general 
 cultivation. Fruit 
 large, pyriform, 
 with uneven sides; 
 calyx large; basin 
 rather deep and 
 irregular ; stem 
 long and curved, 
 set in flesh rising 
 to meet it; flesh 
 verybuttery, melt- 
 ing with abund- 
 ant rich, vinous 
 juice ; skin green- 
 ish, with deep 
 crimson blush. 
 
PAKT IX.— GATHEKING, MAKKETING, AND 
 FKUIT-KOQMS. 
 
 SOILS AS AFFECTING QUALITY OF PEAKS. 
 
 There is nothing more striking in the cultivation of this fruit 
 than the variation of flavor and texture in the same varieties, on 
 different soils. This causes the vexatious contradictions respect- 
 ing the value of any and every variety. To one, the Louise Bonne 
 de Jersey seems to deserve all the execration, and to another all 
 the adulation, which words can express. 
 
 The color of any variety also varies on different soils, so that 
 the fruit almost defies identification. But this change is as often 
 the result of cultivation. The Louise Bonne de Jersey and the 
 Beurre Diel are particularly noted for their superiority on sandy 
 loams, while the Onondaga and Virgalieu are best on strong clay 
 soils. 
 
 The adaptation of soils to different varieties can only be ascer 
 tained by individual experiment. 
 
 THINNING FRUIT. 
 
 Good soils, fine cultivation, healthy and vigorous trees, and ail 
 the other requisites of pear-growing, will often fail of producing 
 fine fruit, if all that sets is allowed to remain on the tree. -The 
 fruit of the Bartlett, Dearborn's Seedling, the Louise Bonne de 
 Jersey, and many other varieties, will set in such quantities, that 
 if thinning is neglected, not one half will reach full size, or acquire 
 their true flavor. Besides, these varieties yield fruit so early, that 
 the trees would be ruined by this precocious fruitfulness. Two 
 years after planting, these varieties will commence bearing, and 
 not more than from two to a dozen specimens should be allowed 
 to ripen annually on each tree, until the fifth year. The period 
 ( 261 ) 
 
262 GATHERING, MARKETING, AND FRUIT-ROOMS. 
 
 for thinning is, when the pears are from a half to three quarters 
 of an inch in diameter : for, as many fall soon after forming, it is 
 not until then the healthy and perfect ones can "be distinguished. 
 Not more than one-half of the thinning should be done at once, 
 and the others may be allowed to remain until we can ascertain 
 the imperfect fruit to be removed. 
 
 GATHERING. 
 
 There are but few of the finer varieties that are not improved 
 by gathering before they are fully ripe. Not a few have been 
 discarded as unworthy of cultivation, which, by early picking, im- 
 prove so as to rank among the first in excellence. Several varie- 
 ties rot at the core when left upon the tree till fully ripe, which 
 will keep for weeks when picked earlier. Among these are, the 
 Flemish Beauty, Beurre Diel, and sometimes the Louise Bonne de 
 Jersey. 
 
 The true test of the proper condition for gathering is, the cleav- 
 ing of the stem from the spur, without breaking, when slightly 
 raised. Some varieties, indeed, should not be left so long even as 
 this ; the fruit should not be picked in a wet and cloudy day, or in 
 early morning when the dew is upon it, as its flavor is much 
 affected by the moisture, and its keeping properties much injured. 
 When it is necessary to gather it under such circumstances, it 
 should be exposed to the light and air until completely dry. Pears 
 picked in the middle of a sunny day are much superior in flavor, 
 and keep better; early gathering is only necessary for the summer 
 and autumn varieties. On the other hand, the late-keeping and 
 winter kinds should be picked as late in the season as the frost 
 will allow. Some of them, such as the Easter Beurre, require a 
 long season to mature. 
 
 A dry and moderately cool apartment should be appropriated to 
 the storage and ripening of summer fruits, and to no other pur- 
 pose at the same time, 
 
 There is no doubt, that under certain conditions of heat and 
 moisture, absorption as well as evaporation goes on through 
 the skin of the pear. If vegetables are stored in one part of the 
 room, harnesses and lumber in another, and decaying apples and 
 
MARKETING PEARS. 263 
 
 peaches, and perhaps the rubbish and debris of last year's opera- 
 tions remain in a third, feculent exhalations are absorbed by the 
 skin of the fruit in sufficient quantities to change its flavor. 
 
 Mr. Wm. Reed, of Elizabeth, whose nursery is almost the per- 
 fection of taste and skill, after having expressed strong disapproval 
 of the quality of the Vicar, at the meeting of the Pomological 
 Society, writes, with characteristic frankness, to the President : " I 
 must withdraw my observations against the Vicar, for since our 
 meeting I have ripened mine in a new fruit-room, and found the 
 fruit perfectly melting — more than good — nearly first-rate." 
 
 MARKETING PEARS. 
 
 A number of pear cultivators have experienced great disappoint- 
 ment in the marketing of fine fruit, from the indifferent prices 
 offered. This has always been entirely due to improper gathering 
 and ripening. Marketmen will not buy fruit already ripe, to be 
 kept for several days for sale to the retailers, who, in turn, must 
 keep it as long for sale to the consumers ; nor will the retailers buy 
 pears entirely green, as few of them are sufficiently acquainted 
 with the varieties, to be certain how they will ripen up in color 
 and in flavor. 
 
 Some of the fruits should ripen in the hands of the large dealers, 
 that they may be exhibited as samples, being put in their hands 
 when green and hard. The great mistake usually made by pear- 
 growers is, to send the fruit to market after ripening, in such a 
 condition that it will not bear transportation, and often reaches 
 its destination badly jammed, if not a mass of rottenness. 
 
 The second error is, for the grower to endeavor to market his 
 own fruit. Few retailers will, in such cases, offer more than one- 
 third or one-half of the price they expect to pay when their trade 
 demands an immediate supply. 
 
 Braising in the gathering is not unfrequently the cause of a low 
 price. Bruised fruit will not bring one quarter of the current 
 rate. The rules which should guide a fruit-grower in marketing 
 his fruit are these : 
 
 1 . Summer and autumn varieties must be picked, and sent to 
 market when green and hard, must be packed tight in barrels or 
 
264 GATHERING, MARKETING, AND FRUIT-ROOMS. 
 
 cases, with coarse matting around the sides, top, and bottom, so 
 that they cannot shake about. 
 
 2. They must be directed plainly to some reputable commission 
 salesman, whose entire business is the sale of fruit, giving him 
 instructions to keep them, until, in his judgment, they would sell 
 to the best advantage. The price thus obtained will usually far 
 exceed that which the grower could procure for himself. 
 
 3. The price of pears is governed by their color and size, as 
 well as by their flavor. The Seckel is the only exception to the 
 rule, that none but yellow pears will command the highest price. 
 
 COLORING AND RIPENING OF SUMMER AND AUTUMN 
 PEARS. 
 
 While many varieties will ripen upon the tree with rich golden 
 or crimson colors, like the Bartlett and Seckel, all varieties of 
 pears will attain a richer tint as well as higher flavor by a little 
 attention. For the attainment of the best result, darkness, warmth, 
 and masses of fruit are necessary. The fruit picked green should 
 be exposed long enough to become perfectly dry, and is then packed 
 in cloth-lined barrels and cases. The following, from a report of 
 a Committee of the Massachusetts Horticultural Society, exhibits 
 the results of attention to minute particulars : 
 
 " Mr. John Gordon, of Brighton, Mass., cultivates between three 
 and four acres, the most part of which is trenched and under-drained, 
 and almost entirely covered with pear trees, thickly planted, two-thirds 
 of which are on quince stocks. Mr. G. raises but few varieties, and 
 those such as he finds sell most readily in the market, and make the 
 most profitable return. All his fruit is carefully picked by hand ; and 
 some five or six days before designing it for market, it is carefully 
 packed away in boxes twenty inches square, and six or eight in depth, 
 with a woollen cloth lining at the bottom, on which is placed one layer 
 of pears ; that is covered with woollen cloth, and another layer of pears; 
 when the box is covered more thickly with woollen cloth, and placed 
 away for what he calls the sweating process, which gives the fruit a 
 rich coloring, and ripens it for market. Mr. Gordon states that cotton 
 does not produce the same effect, nor ripen the fruit so fast. And that 
 the result of this care is best seen in the prices obtained in marketing ; 
 for while his Bartletts were yielding him ten dollars a bushel in Boston, 
 
RIPENING OF WINTER PEARS. 265 
 
 other wagons by the side of his contained pears of that variety which 
 were sold for only three dollars a bushel, on account of their unripened 
 condition." 
 
 RIPENING OF WINTER PEARS. 
 
 Much chagrin has been experienced by those who, for the first 
 time, have attempted to ripen winter pears. Many varieties pro- 
 claimed by the books as ripening from December to April, obsti- 
 nately persist in becoming melting and luscious in November and 
 early December. 
 
 The Winter Nelis, the Lawrence, the Beurre d'Hiver, and others, 
 attain this delicious maturity in the early part of December, in- 
 stead of keeping sound and hard till February. But the most 
 disheartening and vexatious phase of the matter is, the withering, 
 shrivelling, and premature rotting of the pears, to which a still 
 later maturity has been attributed. The Easter Beurre, Glout 
 Morceau, Doyenne d'Alencon, lose a great quantity of their juice 
 by evaporation, and resemble a potato kept one year, quite as 
 much as a pear. 
 
 The Pear, unlike the Apple, has little or no oleaginous matter 
 deposited upon the skin, to prevent the rapid evaporation of its 
 juice, and preserve it from shrivelling, so that the porous and un- 
 protected skin of the Pear readily allows its juice to escape. In 
 all efforts to preserve it, therefore, we must keep in view this 
 defect. Some attempts to form an artificial covering by varnishes. 
 &c, have been made, but they have all been conducted without 
 reference to the conditions necessary for ripening, being only in- 
 tended for the preservation of the fruit. 
 
 The law which governs these conditions may be stated as fol- 
 lows : As it is only by contact with the atmosphere that pears can 
 be ripened, and as that very atmosphere abstracts the vital fluids of 
 the fruit, it becomes a necessity that the pear should not be in con- 
 tact with free or moving atmosphere until the period of ripening has 
 arrived. 
 
 The Pear, like the Apple, is composed of the proximate elements, 
 starch, sugar, and albumen, with water and malic acid. The ripen- 
 ing of the fruit is the completion of that chemical process by which 
 starch is changed into sugar, and is always the first step towards 
 
 12 
 
26 6 GATHERING, MARKETING, AND FRUIT-ROOMS. 
 
 decay. Fruit has reached the point of highest excellence when it 
 contains the greatest quantity of sugar, and the sugar in contact 
 with the albumen has not commenced the putrid or acetous fer- 
 mentation. 
 
 By protecting them from free atmosphere m close cases, and by 
 preservation in a cool apartment, we are enabled to delay the ripen- 
 ing and prevent the withering of pears. There is, however, a 
 fixed limit to this preservation. The inherent tendency to decay, 
 which pervades all organized matter, prevents us from more than 
 temporarily postponing it. The Duchesse d'Angouleme, which 
 may, by skillful management, be kept till Christmas, can by no 
 means be preserved as long as the Easter Beurre. 
 
 After a pear has become somewhat withered, it can never ripen 
 fairly, as sufficient water is not present to perfect the change. It 
 will be seen at once, that all the elaborate instruction for shelving 
 an apartment, and. laboriously placing the fruit in single layers 
 thereon, so as not to touch, are in entire contradiction to the rules 
 above noted. It has confounded many an amateur, to find his 
 plain and unscientific neighbor with an abundance of pears at 
 Christmas, while his own had all long before decayed. 
 
 A gentleman who had but half a bushel of Glout Morceau 
 Pears, preserved them till late in January, b j tfhe following plan : 
 A barrel was half filled with sound Baldwin apples, in November, 
 the pears placed upon them, and the barrel filled with apples, and 
 put away in a dry cellar ; when taken out, the pears were fresh 
 and green as when first picked, needing but an exposure of a week 
 or more in a warm room to become golden in color and deliciously 
 melting and juicy. 
 
 All our winter pears need a somewhat longer season than we 
 usually have north of New York City. This renders their quality 
 a little uncertain; but some attention to their growth will usually 
 obviate this uncertainty. The large amount of acid juice which 
 they contain must be overcome by the alcoholic or saccharine 
 change. If the amount of the sugar-producing principle which 
 the trees derive from the soil, or from the atmosphere, is too small, 
 the ripening will, necessarily, be imperfect. The true remedy for 
 this would naturally seem to be, that which practice has proved 
 
FKUIT-EOOMS. 267 
 
 to be correct. The small-sized and badly-shaped fruit must be 
 thinned out early in the season. The rest should be allowed to 
 remain on the tree as long as safe from freezing, and packed away 
 soon after gathering, in cases with limited ventilation. Judgment 
 must be exercised in determining the amount of fruit to remain on 
 a tree. The quantity of winter pears must be less than is allow- 
 able in the case of summer or autumn pears. 
 
 Without question, winter pears, like other fruit, can only ripen 
 perfectly in masses. There is some undiscovered influence in the 
 contact of fruit with fruit, that gives to masses a perfection of 
 flavor unattainable with small quantities. 
 
 FKUIT-ROOMS. 
 For effecting these conditions of ripening, expensive structures, 
 fruit-houses, and rooms have been erected, and it is but just to 
 say, have, in many cases, resulted only in disappointment. When 
 one has not a good dry cellar, it may become necessary to provide 
 a fruit-room, and the reason why cellars are not generally suitable 
 for preserving fruit is, that they are usually too damp; they 
 should be of low and even temperature, and dark. Fruit-rooms 
 should be built with double walls, confining a stratum of air be- 
 tween, which is sometimes more perfectly accomplished by filling 
 in with dry tan, charcoal dust, and similar substances. There 
 should # be but one window, and that fitted with double sashes. 
 Ventilators should be provided, which should be allowed to change 
 the air of the room only sufficiently to prevent its becoming feculent 
 and damp. No decaying fruit should be permitted to remain in 
 the room, nor any vegetables or substances having odor. A gentle- 
 man who had expressed much disappointment with the flavor of 
 several fine varieties of pears, was greatly surprised by having the 
 cause of the inferiority of his fruit pointed out. He at once com- 
 menced removing from his fruit room all the materials belonging 
 to the harness and lumber-room, the decaying matterjaccumulated 
 in corners and boxes, and finished with thoroughly cleansing and 
 whitewashing the walls. The pears ripened in the room, there- 
 after, were not only a source of gratification in their fine flavor, 
 but of surprise at the means of their perfection. Other fruits 
 
268 
 
 may be exposed on shelves, but pears should be inclosed in 
 boxes with tight-fitting covers, or if the quantity is large, in well- 
 made barrels, headed up. A fruit-house, thus arranged and man- 
 aged, would be a profitable adjunct to a fruitery. But for most 
 amateurs, a dark closet in the house, or a room fitted up in the 
 cellar, or even the cellar itself, kept clean and sweet, will suffice. 
 For small quantities of pears, cheese-boxes, with close covers, have 
 been found cheap and convenient. These should be always freed 
 from the odor of cheese, by cleansing in hot water, with soda or 
 potash. It has been recommended and practiced by many to wrap 
 pears in paper, cotton, and similar substances ; but I have found 
 all such preparations worse than useless. They not only absorb 
 the moisture of the pears more rapidly than the atmosphere, but 
 they abstract the aroma of the fruit, and leave it comparatively 
 tasteless. These substances being carbonaceous, act as absorbents 
 of the peculiar flavor, like charcoal. 
 
 Mr. Barry informed me, that after many years of experience, 
 he had found the most effective means of preserving winter pears 
 to be : late gathering ; packing away carefully none but sound 
 fruit, in close barrels, leaving them in an open shed, only protected 
 from rain and direct rays of the sun, as long as the temperature is 
 above the freezing-point. 
 
 The practical difficulties in the use of fruit-rooms seem to have 
 been overcome by Mr. Schooley. The accompanying plan of his 
 Preservatory has appeared in the Country Gentleman, and Ameri- 
 can Agriculturist. From the latter, the description of its con- 
 struction, and the rationale of its effect is extracted. 
 
 Our illustration represents one-half of a building, supposed to 
 be divided through the middle, from the ridge-pole to the ground, 
 in order to better show the interior arrangements. This structure 
 may be a large one, twenty or thirty feet each way, or only a 
 small room of but a few feet in size. 
 
 The side- walls, w, w, and the lower and upper floors, f and u, 
 are made double, being filled in with saw-dust. The upper floor, 
 however, consists of a single layer of boards, nailed upon the under 
 side of the joists, with the saw-dust piled on loosely, a foot or more 
 in thickness. Above "this, is an open space or garret, under the 
 
rafters or roof, with holes in each gable-end to admit a free circu 
 lation of air. The main room is divided into two compartments — 
 the fruit-room and ice-room — by the partition d. The partition d 
 unites with the walls on both front and rear, but a small opening 
 of a few inches is left both above and below it — that is, between 
 the whole length of the lower and upper edges and the floor and 
 the ceiling. The ice, as represented, is piled up in a compact mass 
 in the right division, and covered in the usual manner with straw. 
 A small vacant space, v] is left between the ice and the division- 
 
270 GATHERING, MARKETING, AND FRUIT-ROOMS. 
 
 wall, though this is not necessary, unless the entire body of ice is 
 so compact and frozen together as to prevent the air from circulat- 
 ing through it. The floor, under the ice, descends to the right 
 from /, so as to carry any waste water out at o. There is an 
 ingenious arrangement in the waste-pipe to prevent the access of 
 air or vermin. It will readily be seen, that before the water rises 
 high enough to overflow the right projection, or gate, the upper or 
 left-hand gate dips down into it, so that the opening is always 
 closed with water. 
 
 The air around and among the ice will always be kept cool. It 
 will, consequently, settle downward, and flow along under the 
 division-wall, d, and into the lower part of the fruit-room. At the 
 same time, the warmer air will flow into the ice-room through the 
 opening over the division- wall. The arrows show the direction 
 of the currents of air. This motion will always be kept up so 
 long as the air in the fruit-room is in the slightest degree warmer 
 than that in the ice-room. We see, then, that by such an arrange- 
 ment the fruit-room is practically kept nearly as cool as if actually 
 filled with ice. 
 
 There is another important end secured by this arrangement, 
 viz., that the air in the fruit-room is kept very dry. or free from 
 moisture. The air always contains more or less of invisible water 
 floating in it. The amount of water in the air depends upon its 
 temperature. The warmer air of the fruit-room takes up moist- 
 ure from the articles there ; but when it passes over to the ice, 
 being there cooled, it gives up a portion of this moisture to the ice, 
 flows back below in a drier condition, to take up more moisture as 
 it is warmed again. This change goes on unceasingly. 
 
 At e is seen the entrance to the store-room, in which may be 
 kept all kinds of food, vegetables, fruit, &c. Should the air need 
 changing at any tim«, to get rid of odors, it is done thus : Just 
 under the ceiling is seen a flat slide. Moving this to the left, two 
 holes through it will be brought under the two ventilators, one 
 leading into the open air above, the other into the garret. When 
 this is done, the fresh air from the garret will settle into the ice- 
 room, while the warm air in the fruit-room will ascend through 
 the larger ventilator, and pass off. 
 
CATALOGUE OF PEAKS. 
 
 271 
 
 R 
 
 s 
 
 ft 
 
 Pi 
 
 
 £, 
 
 2 
 
 1 
 
 H 
 
 •& 
 
 03^ 
 
 tu 
 
 H ^ 
 
 
 H^ 
 
 ^ 
 
 H <1 
 
 
 ft « 
 
 o 
 
 T W 
 
 tc 
 
 S S 
 
 si 
 
 k! w 
 
 n 
 
 Q 
 
 ,3 
 
 W^ 
 
 rC> 
 
 H § 
 
 
 <1S 
 
 =1 
 
 S w 
 
 3 
 
 
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 [M w 
 
 ■ffl 
 
 ^ 
 
 S 
 
 U2 
 
 
 T 
 
 ■A 
 O 
 
 (1) ° 
 
 3 
 
 
 
 
 <i 3, 
 
 -2 S ~ J 
 
 s2og 
 
 S a 1 
 
 111 
 
 •3 
 
 " s a a 
 
 ?£* 1^ o<2"3 
 
 
 
 !^^1^^ © o o > 
 
 iOOOO MMQO 
 
 ? £ 
 
 
 Ti 
 
 o g 
 
 "3 i 5 
 
 5 „• is _ , 
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 ► »«" : 
 
 •Is 
 
 OS « s, 
 
 £j (v, ID OB 
 
 "1 ** J £ :.gg 
 
 >;§ 5 5 5 go S 5 £ ££ 8 S S 3 g 33 °S S o >_-^ •? ^ © 
 
 
 go 5 
 
 ft 
 
 
 rC -C> r© . . . -O ts-Cl rO ,.«.■. i* rC . rO . - 
 
 M 00 oo - ^'^: O 00* ^r^' «B g «*►*• g ■K'^S & 
 
 ° ^ s£ 
 
 Ml| 
 
 c : g § -^ 
 
 > — > t» • D< 
 
 5 a^-r- :"3 
 
 o a 
 
 OAm Si; •" » o o o o o ^ o-flfl™ ■ 
 
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 •|3| 
 
 S5 
 
 
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 gph; 
 
 ! is : 2 
 
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 igsj 
 
272 
 
 CATALOGUE OF PEARS. 
 
 > 
 
 s 
 
 r Hpq 
 
 W 
 
 fo 
 
 
 
 
 
 w 
 
 
 [3 
 
 t> 
 
 ft 
 
 1 
 
 
 
 
 H 
 
 
 3 
 
 -1 
 
 fca 
 
 H 
 
 c J 
 
 < 
 
 P 
 
 
 
 o 
 
 o 
 
 
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 Soft 
 
 S"S"eS OS'S 
 
 |l ll I | 
 
 f=1,+3 ^ 3 fc> t: .a .a .d A S, 
 
 ,0,0,0 t^o^a^j o 0x1^3 >,o^3^i 000 t->t> r o 
 OOP PhOQOMMOOPliMOO^MMPkOO 
 
 +9 £ s 
 
 u u 
 
 g * ,o * ^ >> 
 
 ►tf tiff** 
 
 ,2.3.2,2 °, ,2 322 3 
 
 ■a 
 
 2 <*> 
 
 'd'3^ «' 
 
 22*_S 
 
 slip 
 
 ■►it 
 
 11 
 
 "3 "3 '3 "3 2 "3 2 "3 3 r 3'3'3 3 S'3'3'3'3 
 
 IJJI 
 
 ft s> 
 
 2 I 
 
 . fca . fca • ti .... .. Cs is 5s> cla 5y< . ts> te& 
 
 g g^- g'^3^^- g'3 4 g g»* g3 g* g' g* £** g* g g 
 
 Si 8 
 
 OcJO 
 
 ££^( 
 
 OH © 
 
 ! 3.2,2^^^^^ 
 
 S« 2 ® q 
 
 ggg^sagsss 
 
 -s* 
 
 ^ 3 ° 
 
 fi^Hio«atit30Ht300<!Si40o<l<!<ia<l 
 «M«iMP3MMttMMWOou©ooooc>o©o© 
 
 
 a o o 
 
CATALOGUE OF PEAKS. 
 
 273 
 
 U OS 
 
 ' is a 
 
 ■2 d 
 > a 
 
 S p O 
 C ©X 
 
 a - 
 ©•* s&a-s 
 
 O^P«^o3flM3i: 
 ,OXl 0X5X1 H O O P. O 3 
 
 OCHOOmM?h<!KH 
 
 « « H t*%X> "2 
 
 g g g 
 
 «2«2 ° 
 
 xJxi . ^xixi . fe2s*3-2 
 "S l « « 'g 2 « 3 - % = .5 
 
 O ©X>X1 O ©x> >XXOm P 
 
 MBOOPj^OOOOOOH 
 
 2S5 
 3.oS 
 
 Ji 
 
 t; § 
 
 P« o 
 
 rt O oS c 
 
 (j »H © O 
 
 ,3 PȣX 
 
 3fc 
 OM 
 
 > > © 
 
 xixixl 
 
 ««©■£ 
 
 XlXl 
 
 fc * 
 
 xixixl • 7 7x3x1 _ : 
 555555 o p g q 
 
 Jail 
 
 ^'a 1 ©'©'©''©'©'©' >* '© 3 © "a 2 
 
 «-■*!. 
 
 , f*»p 9^3 i 
 
 cc ^ 
 
 © p 
 
 xi © 
 
 : £ ,« -p 3> 
 
 TITI-T^ •• T-s" i :& 
 
 -Sis £>T^ 
 
 ►.•3 
 
 tHC 
 
 !£ © © • ©"wS « ©' 
 §5335gg§§5§555555o 
 
 ^.©^©pp©^-;,;-,^©;;©©©©©©-;© 
 
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 ^570 O P JTo.S. © O g<w.3 O 
 
 coaa^iz;-<a30^otz;cQOPHiz< 
 
 Ira 
 
 CuCkOt 
 
 a © © 
 GO CO 72 
 
 • o 
 
 St © 
 
 OQaoa5!gi6rocoO^!gfatc<faOQmOcp^Ogig{pO 
 
 I 
 
 2 se 5? © © 5? r-= -3 .3 
 
 fit 
 
 
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 sss~~ §--§§§§*§ 
 
 gg-SSS§' 
 
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 2g^5.S§ 
 
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 J^iOOEq 
 
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 i-53 5Pd'*t > >t'>aft • 
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 5 3 t, « © © © w ^^}-_i^i 
 
 a-s 
 
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 fj g © 3 
 
 C «3 "oj 5 
 
 5 !* ^ 
 
 c o <s 
 
 fiflfi 
 
 g iB 
 
 w • « 
 
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 3 jo 
 
 • .E a 
 
 P H p P 
 
 «co ©co 
 
 O « 5 
 
 <1 O O iJ < M 
 
 « o « P 
 
 S £ >5 
 
 S°2 
 
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 ^ >5 P 
 
 p & 
 
 P •< 
 
 IV 
 
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 fiQ.a^« W 2 • H K j) " 
 
 O QaGfl,-;^^ oi A g g ,„ ^ H '0Q ^, 
 
 H,HHHHHHb^^*hHHHl-13 
 
274 
 
 CATALOGUE OF PEARS. 
 
 i 
 
 O 
 m 
 
 a 
 
 t— I 
 
 O 
 P 
 
 o 
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 t% VS 
 
 
 
 c a 
 
 P 3 
 O © 
 
 If Hill 
 
 > o3 P O O 3 
 i -= *o c j^a o 
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 1* If P, 
 
 Illlllllillllllf 
 
 ,a.e,Q o o 0,0,0 > r^— ©.o >>n 
 OmOWMMOQOiSOOMOfaO 
 
 y 
 
 ™42 2 
 
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 •3 fete -&>^&: 
 
 goo :5oSgo 
 
 I3j= 
 
 bljao l> bC^ 
 
 II 
 
 '►eat** 
 
 & i 
 
 ^5 
 
 71 
 
 B P 
 
 TT 
 
 ?5 = =£ ■ 
 
 o o o o o 
 
 I 
 
 II 
 
 iSjjS : : : 
 
 n 
 
 >*! £ bo a. 
 
 
 
 ;~~gg§ 
 
 §*' 
 
 s^^-sg- 
 
 H 2 
 
 = '= 
 
 cj cS 
 
 §6 •* 
 
 a : a a f 
 
 .op : :-a 
 E « * bn bc£< 
 
 328 
 
 S rt : : § § I 
 51$**- 
 
 : S S 3 1 < A 
 
 SSaSSSSSS&fcfcOOOOOOfcPUfcfc&iAHfriP^fc 
 
CATALOGUE OF PEARS. 
 
 275 
 
 <2 . 
 
 &« a 
 
 p« 2 2 
 ■a B » B 
 
 o 0^3 as ft 
 "1§igl 1 
 
 aojo| 
 
 ©.0,0 .0£ 
 
 t-^0000 
 
 III 
 
 ! ft>.© © 
 
 ; «i 2 
 
 Hi 
 
 o o o 
 
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 <si? ©,s> © 
 •"sOdqOco 
 
 fft I £*§f 
 
 ?ls||fl|iililll 
 
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 £*|pg 
 
 ^ Z. ■* >: 3 
 
 a « g . 
 
 S £ 3. 
 
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 C 
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 ! 3 o = 5'S o 
 
 : 5 ^ ,0 .0 P»a 
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 050000c--: — e 
 
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 o~v~©©©.5^ 
 
 ssS 2 : 
 
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CATALOGUE 
 
 OF 
 
 VARIETIES OF PEARS OF FOREIGN ORIGIN, 
 
 WITH THEIR SYNONYMS IN ITALICS 
 
 Abbe Mongein. 
 Abbe Edouard. 
 Agathe de L'Escour. 
 Ah ! Mon Dieu. 
 
 D 'Abondance. 
 
 D' Amour. 
 Alberty. 
 
 Alexandre Berkmans. 
 Alexandre Bivort. 
 Alexandre Lambre. 
 Alexandrina. 
 A Longue Quene. 
 Alphonse Karr. 
 Ambrette. 
 
 Epineuse. 
 Amire Johannet. 
 
 Saint-Jean. 
 Ananas. 
 
 Angelique de Bordeaux. 
 Angelique de Eome. 
 Angleterre d'Hiver. 
 Angora. 
 
 Arlequin musque. 
 Aston town. 
 Auger. 
 
 Augusts de Boulogne. 
 Augustine Lelieur. 
 Aurate. 
 
 Adelaide de Eeves. 
 Alpha. 
 
 Ananas de Courtrai. 
 Ananas d'Ete. 
 Arbre Courbe. 
 
 Amiral. 
 
 Colmar Charnay. 
 Auguste Boyer. 
 Autumn Colmar. 
 Amadote. 
 
 Beurre Knox. 
 
 Madot. 
 
 Beurre Blanc de Capu- 
 cins. 
 Ambrette. 
 
 Ambrette Epineuse. 
 
 Angelique de Bordeaux. 
 Arnaud Bivort. 
 Althorpe Crassane. 
 Ambrosia. 
 
 Early Beurre. 
 Angleterre. 
 
 English Beurre. 
 
 Beurre d' Angleterre. 
 
 Bartlett. 
 Williams. 
 
 Williams' Bon Chretien. 
 
 Poire Guillaume. 
 
 De la Vault. 
 
 Clement Doyenne. 
 Barbancinet. 
 Baronne de Melo. 
 
 Adele de Saint-Ceras. 
 Beau present d'Artois. 
 
 Present royal de Naples. 
 Belle de Bruxelles. 
 
 Beurre de BriwceUes. 
 Belle de Bruxelles without 
 
 kernel. 
 Belle D'Aout, or August. 
 Belle de Ferron 
 Belle de Noel. 
 
 Apres Noel. 
 
 Fondante Noel. 
 
 Souvenir Esperen. 
 Belle du Plessis. 
 Belle Julie. 
 
 Alexandre Helie. 
 Belle Vernie, or Vernis. 
 
 Delic.es de Moris. 
 Belle Epine du Mas. 
 
 Dumas. 
 
 Epine de Rochefort. 
 
 Epine de Limoges. 
 
 De Rochechouart. 
 
 Due de Bordeaux. 
 
 Epine du Mas. 
 
 Epine du Rochois. 
 
 Epine du RocJioir. 
 
 ( 276 ) 
 
 Belle Fondante. 
 Belle et Bonne. 
 
 Schone und G-ute. 
 
 G-racieuse. 
 Belle lucrative. 
 
 Bergamotte lucrative. 
 
 Beurre lucratif. 
 
 Bergamote Fi'evee. 
 
 Fondante d'Automne. 
 
 Grosilliere. 
 
 Seigneur Esperin. 
 Bellissime d'Ete. 
 
 A deux yeux. 
 
 Jargonnelle of the 
 French. 
 
 Sabine d'Ete. 
 
 Supreme. 
 Bergamot Buffo. 
 
 Crapaud. 
 
 Beurre Beauchamps. 
 
 Beauchamps. 
 
 Bergamotte Cadette. 
 
 Poire de Cadet. 
 
 Belle de Brissac, 
 incorrectly Ogonet. 
 Bergamote, Crassanne. 
 
 Crassanne. 
 Bergamote, a Feuilles Pan- 
 
 achees. 
 Bergamote Crassanne d'Ete 
 Bergamote d' Angleterre. 
 Bergamote d'Automne. 
 
 Grosse Ambrette. 
 Bergamote d'Ertrycher. 
 Bergamote d'Ete. 
 
 Beurre blanc or while. 
 
 Beurre d'Ete. 
 
 Beurre Ronde. 
 
 Milan Blanc. 
 
 Milan de la Beuvriere. 
 
 Mouille Bouche. 
 Bergamote d'Ete Panachea 
 Bergamote Drouet. 
 Bergamote Dussart. 
 
CATALOGUE OF PEAK8. 
 
 277 
 
 Bergamoto de Heimbourg. 
 Bergamote Esperen. 
 Bergamotte G ansels. 
 
 Brocas Bergamot. 
 
 Ives 1 Bergamot. 
 
 Staunton. 
 
 Bonne Rouge. 
 
 Ourles Beurre. 
 
 Diamant. 
 Bergamotte d'Espcrin. 
 Bergamotte Gaudry. 
 Bergamotte Lescfle. 
 Bergamotte de Millepieds. 
 Bergamotte d'Hollande. 
 
 Holland Bergamotte. 
 
 Beurre oVAlencon. 
 
 Bergamotte d'Alencon. 
 
 Jardin de Jougers. 
 
 Bergamotte de Fougere. 
 
 Amoselle. 
 
 Lord Cheaneys. 
 
 Sarah. 
 Bergamot, Easter. 
 
 Bergamotte de Paques. 
 
 Bergamotte d'Hiver. 
 
 Bergamotte de Bugi. 
 
 Bergamotte de Toulouse 
 
 Roberts's Keeping. 
 
 Winter Bergamotte. 
 
 Paddrington. 
 
 Royal Fairling. 
 
 Tuling. 
 
 St. Ilerplain d'Hiver. 
 
 Doyenne d'Hiver. 
 
 Soldat. 
 Bergamot, Lagcret. 
 Begainot, Suisse. 
 
 Swiss Bergamot. 
 Bergamot, Autumn. 
 
 English Bergamot. 
 
 Common Bergamot. 
 
 York Bergamot. 
 
 English Autumn Berg- 
 amot. 
 Bergamot, Early. 
 Bergamot, Summer. 
 Bergamot, Hampden's. 
 
 Summer Bergamot. 
 
 Bergamot d'Angleterre. 
 
 Fingal's. 
 
 Bergamotte d'Ele. 
 
 Scotch Bergamot. 
 
 Ellanrioch. 
 Bergamotte de Malines. 
 Bergamotte de Parthenay. 
 
 Poireau. 
 Bergamotte, Rose. 
 Beurre Antoine. 
 
 Saint Germain fondant. 
 Beurre Antoinette. 
 Beurre Auneniere. 
 Beurre Bachelier. 
 Beurre Beauchamp. 
 Beurre Benoist. 
 
 Benoits. 
 
 Beurre Auguste Benoit. 
 
 Beurre Bcrokmans. 
 Beurre Biemont. 
 Beurre blanc de Nantes. 
 
 Beurre de Nantes. 
 
 Beurre Nantais. 
 Beurre Bosc. 
 
 Boscs Thascherbirne. 
 Beurre, Easter. 
 
 Bergamotte de la Pent- 
 ecote. 
 
 Beurre de la Pentecote. 
 
 Beurre d'Hiver deBrux- 
 elles. 
 
 Doyenne d'Hwer. 
 
 Doyenne du Printemps. 
 
 Beurre Roupe. 
 
 DuPatre. 
 
 Beurre de Paques. 
 
 Phillipe de Paques. 
 
 Bezi Chaumontel tres 
 gros. 
 
 Chaumontel tres gros. 
 
 Canning. 
 
 Seigneur d'Hiver. 
 Beurre Gris d'Hiver Nou- 
 veau. 
 
 Beurre Gris d'Hiver. 
 
 Beurre Gris de Lucon. 
 
 BeurreGris Superieure 
 
 Beurre de Fontenay. 
 Beurre dAnjou. 
 
 NePlus Meuris. 
 
 Nee Plus Meuris. 
 Beurre Diel. 
 
 Diets Butterbirne. 
 
 Diel. 
 
 Dorethee Royale. 
 
 Gros Dorethee. 
 
 Celeste. 
 
 Des tres Tours. 
 
 Dillon, or Gros Dillon. 
 
 Sylvanche vert d'Hiver. 
 
 Beurre Royale. 
 
 Malille. 
 
 Beurre d' Yelie. 
 
 De Melon. 
 
 Melin de Kops. 
 
 Royal. 
 
 Dry-toren. 
 
 Florimond. 
 Beurre Incomparable. 
 Beurre Magnifique. 
 Beurre Sterkmans. 
 
 Doyenne Sterkmans. 
 
 Bell Alliance. 
 Beurre Navcz. 
 
 Colmar Navez. 
 Beurre Richelieu. 
 Beurre dAremberg. 
 
 Orpheline d 'Enghien. 
 
 Due d'Aremberg. 
 
 Desehamps. 
 
 Colmar Deschamps. 
 
 D'Aremberg par/a it. 
 
 E Orpheiine. 
 
 Beurre des Orphelin&. 
 
 Beurre Spence. 
 Beurre Amande. 
 
 Almond Pear. 
 
 Noisette. 
 
 Beurre Judes. 
 
 Beurre d Angleterre. 
 
 Longue de Narkouts. 
 
 Monkorothy 
 Beurre Fougierre. 
 Beurre Beaulieu. 
 Beurre Winter. 
 Beurre Bennert. 
 Beurre Six. 
 Beurre Drapiez. 
 Beurre Soulange. 
 Beurre de Montgeron. 
 
 New Frederick of Wir* 
 temberg. 
 Beurre de Quenast. 
 Beurre Scheidweiler. 
 Beurre Citron. 
 Beurre d'Elberg. 
 Beurre Duhaume. 
 Beurre de Brignais. 
 
 Des Nonnes. 
 
 Poire des Nones. 
 Beurre Leon le Clerc. 
 Beurre Brown. 
 
 Beurre Gris. 
 
 Gray Beurre. 
 
 Beurre d'Amboise. 
 
 Beurre Dore. 
 
 Beurre Isambert. 
 
 Beurre Rouge. 
 
 Red Beurre. 
 
 Beurre. 
 
 Golden Beurre. 
 
 Beurre d'Or. 
 
 Beurre d'Ambleuse. 
 
 Beurre Vert. 
 
 Beurre du Roi. 
 
 Isambert le Bon, 
 incor. Beurre d'Anjou 
 Beurre dAmaulis. 
 
 Beurre d'Amanlis. 
 
 Beurre d'Amalis. 
 
 Wilheinmine. 
 Beurre dAmaulis, var. 
 Beurre Colmar. 
 
 Colmar d'Automne. 
 Beurre Millet of Guernsey. 
 
 Mollet's Guernsey Chau- 
 montel. 
 Beurre Ranee. 
 
 Beurre de Ra<nz. 
 
 Beurre de Flandre. 
 
 Beymonte. 
 
 Bon Chretien de Ranee. 
 
 Beurre Nair chain. 
 
 Hardenpont de Prin- 
 temps. 
 
 Beurre Epine. 
 Beurre Bieuinont. 
 
 Beymonte. 
 Beurre de Mortfontaine. 
 
 Beurre Lefevre. 
 
278 
 
 CATALOGUE OF PEAKS. 
 
 Beurre Boisfunel. 
 Beurre de Gommery. 
 Beurre de Hamptienne. 
 Beurre Precoce. 
 Beurre Van de Putte. 
 Beurre de Beaumont. 
 
 Bezi Vaet. 
 Beurre Seutin. 
 Beurre Kenrick. 
 Beurre Knox. 
 Beurre Bretonneau. 
 Beurre Bronze. 
 Beurre Brougham. 
 Beurre Bruneau. 
 
 Saint LTerblain. 
 
 Crassanne Bruneau. 
 Beurre Burnicq. 
 Beurre Capiaumont. 
 
 Capiamont. 
 
 Aurore. 
 Beurre d'Angleterre. 
 
 Archiduc Charles. 
 
 Bee cCOie. 
 Beurre d'Avoine. 
 Beurre de Bollwiller 
 Beurre de Koning. 
 Beurre de Launay. 
 Beurre do Moise. 
 Beurre de Paimpol. 
 Beurre de Reine. 
 Beurre Charron. 
 Beurre Chatenay. 
 Beurre Clairgeau. 
 Beurre Colo in a. 
 
 Capucine d? Autumn. 
 Beurre Curtet. 
 
 Comte Lami, 
 
 Beurre Quetelet. 
 Beurre d'Albret. 
 Beurre des Beguines. 
 Beurre d'Ecole. 
 Beurre Defais. 
 Beurre Derouineau. 
 Beurre d'Enghien. 
 Beurre d'Hardenipont. 
 Beurre Duval. 
 Beurre Gens. 
 Beurre Giffard. 
 Beurre Goubault. 
 Beurre Gris d'Hiver, the 
 
 old. 
 Beurre de Zurick. 
 Beurre Milan d'Hiver. 
 Beurre Gris d'Hiver de 
 
 Lucon. 
 Beurre Hamecker. 
 Beurre Hardy. 
 Beurre Kennes. 
 Beurre Knight. 
 Beurre Kossuth. 
 Beurre Langelier. 
 Beurre Loisel. 
 Beurre Millet. 
 Beurre Moire. 
 Beurre Mondelle. 
 Beurre Noisette. 
 
 Beurre Oudinot. 
 Beurre Payen. 
 Beurre Philippe Delfosse. 
 Beurre Eomain. 
 Beurre Saint Louis. 
 Beurre Saint Nicholas. 
 
 Duchesse d' Orleans. 
 Beurre Seringe. 
 
 Doyenne fondant, 
 Beurre Superfin. 
 Beurre Wetteren. 
 Besi Liboutton. 
 Besi du Caissoy or Quessoy. 
 
 Boussette d'Anjou. 
 Bezy Quessoy d^Ete. 
 Besi de Chassery. 
 
 Echassery. 
 Besi de Chaumontel 
 
 Do., Variegated. 
 Bezi d'Heri. 
 
 Bezi Boy a I, 
 
 Bumelbirne. 
 Besi Bosman. 
 Bezi de Montigny 
 
 Louis Bosc. 
 
 Doyenne Ifusque. 
 
 Trouve de Montigny. 
 
 Beurre Bomain. 
 Bezi de La Motte. 
 
 Beurre blanc de Jersey. 
 
 Bein Armandi. 
 Bezy Gamier. 
 
 Gamier. 
 Besi de Vindre. 
 Bezi des Veterans. 
 
 Bameau. 
 Bezi Espercn. 
 Bezi Goubalt. 
 Bezi Incomparable. 
 
 Bezi Sanspariel. 
 
 Bergamotte Sanspariel. 
 Bezi Saint Vaast. 
 
 Bewre Beaumont. 
 Bezi, Tardy. 
 Bonne d'Ez^e. 
 
 Bonne des Ilaies. 
 
 Bonne de Zees. 
 
 Bonne de Longueval. 
 
 Belle et Bonne d'Ezee. 
 Bon Chretien Fondante. 
 Bon Gustave. 
 Bonn" Charlotte. 
 
 Bon Chretien Flemish. 
 
 Bon Chretien de Tnrc. 
 Bon Chretien d'Espagne. 
 
 Bon Chretien Spanish. 
 Bon Chretien d'Ete. 
 
 GracioU. 
 
 Beed's Seedling. 
 Bon Chretien d'Hiver. 
 
 Bon Chretien d'An- 
 goisse. 
 Bon Chretien d'Angoisse— 
 
 variegated. 
 Bishop's Thumb. 
 Black Worcester. 
 
 Black Pear of Worces- 
 ter. 
 
 Parkinson's Warden. 
 Bois Napoleon. 
 Bon Parent. 
 Bonne Einilie. 
 Blanquet Alexis. 
 Blanquet a Long Qnene. 
 Blanquet de Saintonge. 
 Blanquet le Gros. 
 
 Boi Louis. 
 Blanquet le Petit 
 
 Blanquet a la Perle. 
 
 Blanche Fleur. 
 
 Cire. 
 Blanquet Precoce. 
 Boucquia. 
 
 Beurre Boucquia. 
 Bourgemester. 
 
 Bouvier Bourgemester. 
 Brougham. 
 Brandes. 
 
 Saint Germain Bran- 
 des. 
 Brialemont 
 Broom Park. 
 
 Sobden Court. 
 
 Cadet de Vaux. 
 Caillot Eosat. 
 Calebasse Bosc. 
 Calebasse de Bavay. 
 Calebasse Delvigne. 
 Calebasse d'Ete. 
 Calebasse Musk. 
 Calebasse Tougard. 
 Calebasse Verte. 
 
 Calebasse Green. 
 Calebasse. 
 
 CalebasseDouble Extra, 
 
 Calebasse W Holland*. 
 
 Beurre de Payenee. 
 Caen de France. 
 Camerlyn. 
 Cassante de Mars. 
 Catinka. 
 
 Charles Van Hough ten. 
 Charles Smit. 
 Charles Frederick. 
 Charlotte de Brower. 
 Colmar d'Alost 
 Count Lelienr. 
 Compte of Paris. 
 Compte of Flanders. 
 Conseilier de la C«ur. 
 
 Marechal de la Cour. 
 Calebasse Grosse 
 
 Calebasse Monbtre. 
 
 Carafou. 
 
 Poire Carafour. 
 
 Boutelle. 
 
 Triomphc de Nord. 
 
 THomphede Hasltt. 
 Compte de Lamy. 
 
 Beurre Ourti. 
 
 Dingier. 
 
CATALOGUE OF PEAKS. 
 
 279 
 
 Marie LoxiA.se Nora. 
 Marie Louise the Sec 
 ond. 
 Conseiller Kanwez. 
 
 ConseUler de Ranweze. 
 Coter. 
 
 Crassane d'Hiver. 
 Caperon du Mons. 
 Capucin Van Mons. 
 Cent Couronnes. 
 Chair a Dame. 
 Cherroise. 
 
 Choice of an Amateur. 
 Col mar. 
 
 Maunne. 
 
 Be Maztne. 
 
 Incomparable. 
 Winter Virgalieu. 
 Col mar Artoisenet. 
 Colmar d'Aremberg. 
 
 Gartofell. 
 Colmar d'Automne Nou- 
 
 veau. 
 Colmar de Silly. 
 Colmar des Invalides. 
 
 Van Mons. 
 Colmar d'Ete. 
 Colmar Musque. 
 Colmar Souverain. 
 Coltin. 
 Citron des Carmes a Long 
 
 Qaeue. 
 Countesse d'Alost. 
 Countesse de Lunay. 
 Cops Heat. 
 Cornelia. 
 
 Crassane Althorpe. 
 Catillac. 
 
 Bon Chretien d" Amiens. 
 
 Chartreuse. 
 
 Gros Gilot. 
 
 Monstre. 
 
 Teton de Venus. 
 Chaumoisine. 
 Coulon Saint Marc. 
 
 Belle de Tlwuars. 
 Catherine Lambree. 
 Cure d'CElenghem. 
 Chaumontel. 
 
 Bezi de Chaumontel. 
 
 Winter Beurre. 
 
 Beurre d y River. 
 
 Oxford Chaumontel. 
 Charles of Austria. 
 Clara. 
 
 Claire. 
 Clinton. 
 Colmar Nfell. 
 Colmar Epine. 
 Comprette. 
 Commodore. 
 Crassane. 
 
 Bergamotte Crassane 
 
 Beurre Plat. 
 
 Cresane. 
 Crawford. 
 
 Croft Castle. 
 I 
 
 j D'Aloutte. 
 Dame Verte. 
 De Bavay. 
 
 Poire de Bavay. 
 De Coq. 
 
 De Deux Ors l'An. 
 De Lamartine. 
 Do Lestumire. 
 Delices Charles. 
 Delices de Jodoigne. 
 Delices de Louvenjoul. 
 
 De Louvoyan. 
 Delices do la Meuse. 
 Delices d'Hardempont of 
 
 Angers. 
 Delices d'Hardempont of 
 Belgium. 
 
 Fondante Pariselle. 
 Delices Dumortier. 
 Des Chasseurs. 
 Des deux Soeurs. 
 Des Templirs Blanc. 
 Dingier. 
 
 Docteur Bouvier. 
 Docteur Caperon. 
 Docteur Trousseau. 
 De Louvain. 
 
 Poire de Louvain 
 
 Bezy de Louvain. 
 DeSorlus. 
 
 Bergamotte de Sorlus. 
 Desiree Cornells. 
 
 Cornells. 
 De Tongres. 
 Dnndas. 
 
 Elliot Dundas. 
 
 Rmtsselet Jamin. 
 Diller. 
 Doyenne Eobin. 
 
 Beurre Robin, 
 Doyen Dillon. 
 
 Deacon Dillon. 
 Doyenne Goubalt. 
 Doyenne Defais. 
 Doyenne Downing. 
 Doctor Lentier. 
 Duchesse d'Orleans 
 
 Beurre Saint Nicho- 
 las. 
 
 Saint Nicholas. 
 Duchesse de Berry d'Ete. 
 Duchesse de Brabant. 
 Duchess d'Angouleme. 
 
 Des Eparonnais. 
 
 Pezenas. 
 Duchesse d'Angouleme, 
 
 variegated. 
 Duchess d'Areinberg. 
 Dumortier. 
 Dupuy Charles. 
 Doyenne Rose. 
 Duchesse de Mars. 
 Dunmore. 
 Douillard. 
 
 Due de Nemours. 
 Beurre Navez. 
 Louis Bosc. 
 Dumont Dumortier 
 Duvernay. 
 Doyenne Bossouck. 
 
 Doyenne Bossouck Nou- 
 velle. 
 
 Double Philipe. 
 
 Beurre de Merode. 
 
 Nouvelle Boussouck. 
 Doyenne d'Alencon. 
 
 Doyenne d' 'River d'Al- 
 encon. 
 
 Doyenne Gris d'River 
 Nouveau. 
 
 Doyenne Marbre. 
 
 Doyenne d'River Nou- 
 veau. 
 
 St. Michal d'River 
 Doyenne d'Ete. 
 
 Summer Doyenne. 
 
 Duchesne de Berry d'Elt 
 of Bivort. 
 Doyenne Sieulle. 
 
 Siezdle. 
 
 Beurre Sietille. 
 
 Bergamotte Sieulle. 
 Doyenne Gray. 
 
 Gray Butter Pear. 
 
 Gray Deans. 
 
 Gray Doyenne. 
 
 Red Doyenne. 
 
 St. Michel Dore. 
 
 Doyenne Galeux. 
 
 Doyenne Roux. 
 
 Doyenne Cuvert. 
 
 Doyen e d'Autunm. 
 ' Red Beurre. 
 
 Beurre Rouge. 
 
 Doyenne Gris. 
 Doyenne White. 
 
 Virgalieu. 
 
 St. Michael 
 
 Doyenne Blanc. 
 
 Doyenne. 
 
 Yellow Butter. 
 
 Bergaloe. 
 
 White Beurre. 
 
 Warwick Bergamot. 
 
 Deans. 
 
 Bonne Ente. 
 
 Neige blanche. 
 
 Saint Michal blanc. 
 
 Snow Pear. 
 
 Reigner. 
 
 Beurre blanc. 
 
 Poire de Simon. 
 
 Poire Monsieur. 
 
 Citron dfi September. 
 
 Kaisserbirne. 
 
 Kaiser d' Autumn. 
 
 Bulterbirne. 
 
 Nouvelle d'Ouef. 
 
 Dechantsbirne. 
 
 Valencia. 
 
280 
 
 CATALOGUE OF PEAKS. 
 
 Emile d'Hyest. 
 Eliza d'Hyest. 
 Emerald. 
 Edouard Sageret. 
 Enfant Prodigue. 
 Epine d'Ete. 
 
 Fondant e Musque. 
 
 Satin Vert. 
 Esperine. 
 Eyewood. 
 
 Elizabeth Manning's. 
 Eastner Castle. 
 Echassery. 
 
 Echasserie. 
 
 Bisi d 1 Echassery. 
 
 Biei d'Echassery. 
 
 Jagabime. 
 Episcopal. 
 
 Fortune. 
 
 La Fortunee de Paris. 
 
 La Fortunee du Par- 
 mentier. 
 
 Bergamotte Fortunee. 
 Emerald. 
 
 Flemish Beauty. 
 
 Fondant e des Bois. 
 
 Belle des Bois. 
 
 Belle de Flandres. 
 
 Bergamotte de Flan- 
 dres. 
 
 Beurre des Bois. 
 
 Beurre Spence— errone- 
 ously. 
 
 Davy, or Poire Davy. 
 
 Feodale. 
 
 Tougaret. 
 
 Nouvelle Gagne o 
 Heme. 
 
 Imperatrice de France 
 
 Bosch Pear. 
 
 Bosch, or Bosch Nou- 
 velle. 
 
 Bosc Sire. 
 Fondante Abbret. 
 Fondante de Brest. 
 
 Cassante de Brest. 
 
 Jnconnue de Chesneau. 
 Fondante de Laynille. 
 Fondante <ie Malines. 
 Fondante de Noel. 
 
 Belle de Noel. 
 
 Belle Apres Noel. 
 Fondante de Millat. 
 Fondante du Cornice An 
 
 gers. 
 Fondante Van Mons. 
 Fondante Agreeable. 
 Fondante des Pres. 
 Forelle. 
 Aux Traites. 
 Grain de Corail. 
 Fortunee. 
 Forme de Bergamotte 
 
 Crassanne. 
 Foureroy d'Hiver. 
 
 Francois. 
 
 Frederick le Clerc. 
 Frederick de Wirtemberg. 
 
 Beurre de Montgeron— 
 erroneously. 
 Florimond Parew . 
 Fleur de Neige. 
 Snowflower. 
 Figue de Naples. 
 
 Comtesse de Frenol. 
 
 De Vigne Peloie. 
 
 Beurre Bronzee. 
 
 Fig Pear of Nap! w. 
 Figue d'Alencon. 
 
 Verte Longuc de la 
 Mayenne. 
 
 Figue d' River. 
 
 Gabrourelis Seedling. 
 Geant. 
 
 General de Lamoricfere. 
 General Dutillewe. 
 Golden Beurre of B.J1 1 . 
 Gloire de Cambroul. 
 Gracioli de Jersey. 
 Jersey Gracioli. 
 Groom Princess. 
 Gros Lativeau. 
 Q-anseTa Seckel. 
 Gansel's Late Bergan *)t/ \. 
 Gil o Gil. 
 
 Garde d'Ecosse. 
 Dagobert. 
 Glace d'Hiver. 
 Grand Salomon. 
 
 Louis Philippe. 
 Gros Lucas. 
 Gamier. 
 Girardin. 
 Gloward. 
 Got. 
 Graslin. 
 Grand Soliel. 
 Gris de Chin. 
 Gros (Jotelain. 
 Gustave de Bourgogne. 
 General Bosquet. 
 General Canrobert. 
 General de Lourmel. 
 Gideon Paridant. 
 Graslin. 
 Grosse Marie. 
 Gios Rousselet a'Aout. 
 Gendesheim. 
 Green Citron of Bohemia. 
 
 Citronbirne. 
 Green Pear of Yair. 
 Green Yair. 
 Glout Morceau. 
 
 Glotix or Glou Morceau 
 
 Beurre d' Hardenpont, 
 
 Bardenpont d'Hiver. 
 
 Colmar d'Hiver. 
 
 Linden d'Automne. 
 
 Beurre d'Aremberg in 
 France. 
 
 Goulu Morceau. 
 Roi de Wurtemberg. 
 Beurre de Cambron. 
 Got Luck de Cambron. 
 Kronprinz Ferdinand 
 
 Heathcot. 
 
 Heathcot de Gore. 
 
 Gore's Heathcot. 
 Hamon. 
 
 Besi Fondant. 
 Haute Montec. 
 Helioto Dundas. 
 
 Rousselet Jamain. 
 Henri Biv«rt. 
 Henri ("aneron. 
 Henri IV. 
 
 Henri Quatre. 
 
 Jaquin. 
 
 Favori Musque. 
 
 Beurre Ananas. 
 
 Poire Ananas. 
 Hericart de Theury. 
 Uessel. 
 
 Hazel. 
 Hovey. 
 Heukel. 
 Henrietta. 
 Henri Bivort. 
 Hericart. 
 Hericart de Thusy. 
 
 Rushmore's Bon Chre- 
 tien. 
 Bacon's Incomparable. 
 
 Incomparable Haconn. 
 
 Jargonelle English. 
 
 Real Jargonelle. 
 
 Beau Present. 
 
 Sweet Summer. 
 
 Beurre de Paris. 
 
 Cuillette. 
 
 Cuisse Madame. 
 
 Gros Cuisse Madame. 
 
 Epargne. 
 
 Saint Samson. 
 
 Poire de Tables del 
 Princes. 
 
 Saint Lambert. 
 
 Belle Verge. 
 .rwgonelle, French. 
 
 Bellissime d'Ete. 
 
 Bellissime Supreme. 
 
 Bellissime Jargonelle. 
 
 Red Muscadel. 
 
 Summer Beauty 
 
 Red Cheek. 
 
 Supreme. 
 
 Chaumontel d'Ete. 
 
 Vermilion d'Ete. 
 
 Sabine d'Ete. 
 
 English Red Cheek. 
 Udal. 
 Jalousie de Fon'-ena^ Y«» 
 
 dee. 
 Jean de Witte. 
 
CATALOGUE OF PEAKS. 
 
 281 
 
 Julienne. 
 
 Josephine de Malines. 
 
 Jules Bivort. 
 
 Jalousie Tardive. 
 
 Jacquemine. 
 
 Jaminette. 
 
 Austrasie. 
 
 Beurre d'Austrassie. 
 
 Beurre Saint Helier. 
 
 Bergamotte Cheminette. 
 
 Pirolle Maroi. 
 
 Sabine. 
 
 Wilhelmine. 
 
 Josephine. 
 
 Colmar Jaminette. 
 Jansenns. 
 Jolivet. 
 John Moutich. 
 Jules Bivort 
 Jutte. 
 Jurardiel. 
 Jalvie. 
 
 Inconnu Yan Mons. 
 Imperiale, Oak-Leaved. 
 
 King Edwards. 
 Knight's Monarch. 
 Knight's Seedling. 
 Knight's Edwards. 
 
 La Caslebirne. 
 
 La Herard. 
 
 La Juive. 
 
 Laura de Glymej. 
 
 Leopold the First. 
 
 Leurs. 
 
 Long Vevte of Coxe. 
 
 Mowille Bouche, erron. 
 
 Long Green, 
 Long Green. 
 Leon le Clerc. 
 
 Leon le Clerc Leval. 
 
 Blanc- Per-Ne. 
 Little Muscat. 
 
 Little Musk. 
 
 Petit Musk. 
 
 Primitive. 
 
 Muscat Petit. 
 
 Sept-en- Gueule. 
 Louise Bonne. 
 
 Louise Bonne Real. 
 
 St. Germain Blanc. 
 Louise de Carcelles. 
 Louise de Prusse. 
 Louise Bonne de Jersey. 
 
 Louise Bonne oVAvran- 
 ches. 
 
 Bonne de Longueval. 
 
 Beurre. or Bonne Louise 
 
 cVAvandore. 
 William the Fourth. 
 Lucien Leclerc. 
 Louis Dupont. 
 Limon. 
 
 Beurre Hagersten. 
 
 Bergamotte Louise. 
 
 Lieutenant Poitevin. 
 
 Liberale. 
 
 La Canas. 
 
 Bon-Parent. 
 Leon Leclerc. 
 
 Leon Leclerc Epineux. 
 
 Mansuette. 
 Marie Louise. 
 
 Princess Parme. 
 
 Marie Chretienne. 
 
 Forme Marie Louise. 
 
 Braddick's Field Stan 
 dard. 
 Marechal Dillon. 
 Marechal Pelissier. 
 Marianne de Nancy. 
 Mignonne d'Hiver. 
 Millot de Nancy. 
 Marie Louise— the new. 
 Martin Sec. 
 
 Reusselet d'Hiver. 
 Madame Durien. 
 Madame Elisa. 
 Madeleine d' Angers. 
 Marechal de Cour 
 
 Conseilleur de la Cour, 
 
 Due d? Orleans. 
 Marquise. 
 Medaille d'Or. 
 Melon. 
 Menagerie. 
 Messir, Jean. 
 
 Mr. John. 
 
 Messir Jean Gris. 
 
 Messir Jean Golden. 
 
 John. 
 
 Monsieur John. 
 
 Messir Jean Blanc. 
 Miel des Cannes. 
 Monstigneur Afire. 
 Monstrous Wood. 
 
 Nain Vert. 
 Muscat 1'Alleinand. 
 Muscat Eobert. 
 Musquee d'Espeme. 
 Michaux. 
 
 Compte de Michaux. 
 Madeline. 
 
 Magdalen. 
 
 Citron des Carmes. 
 
 Green Chisel, incor. 
 
 Early Chaumontel, in- 
 correctly. 
 Madeline, variegated. 
 March Bergamot. 
 Moccas. 
 Muscat Eobert. 
 
 Poire a la Peine. 
 
 D'Ambre. 
 
 St. Jean Musquee Gros. 
 
 Musk Robine. 
 
 Early Queen. 
 
 Queen's Pear 
 Marie Parent. 
 
 Napoleon. 
 
 Beurre Napoleon. 
 
 Bon Chretien Napoleon. 
 
 Captive of St. Helena. 
 
 Charles X. 
 
 Charles d'Austriajncor. 
 
 Gloire de V Empereur. 
 
 Liard, incor. 
 
 Meabille. 
 
 Medaille. 
 Wurtemberg, incor. 
 
 Sucree Doree. 
 
 Roi de Rome. 
 
 Bonaparte. 
 Nectarine. 
 Nielle. 
 
 Beurre Niel. 
 
 Poire Neil. 
 
 Colmar Bosc. 
 
 Fondante du Bois, in- 
 correctly. 
 Neufmaisons. 
 
 Belle Alliance. 
 
 Neuve Maison. 
 
 Serrwmer d'Automne. 
 Nouveau Poiteau. 
 
 Retonr de Rome. 
 
 Tombe de V Amateur. 
 Nouveau Simon Bouvier. 
 Ne Plus Meuris. 
 Niles. 
 
 Omer Pasha. 
 Orpheline Colmar. 
 Orange d'Hiver. 
 Winter Orange. 
 
 Passe Colmar. 
 
 Passe Colmar Epineux. 
 
 Passe Colmar Gris, or 
 Bore. 
 
 Passe Colmar Nouveau. 
 
 Pucelle Condesienne. 
 
 Golmar Gris. 
 
 Ananas d'Hiver. 
 
 Beurre Colmar Gris. 
 
 Precel. 
 
 Fondante de Panisel. 
 
 Fondante deMons. 
 
 Beurre dArgenson. 
 
 Re gin tin. 
 
 Colmar Hardenpont. 
 
 Colmar Souveraine 
 
 Colmar Preule. 
 
 Colmar Doree. 
 
 Gambier. 
 
 Celliste. 
 
 Marotte Lucre Jaune. 
 
 Pusent de Malines. 
 
 D'Ananas. 
 Passe Colmar of Belgium. 
 Passe Colmar of France. 
 Passe Colmar Musque. 
 Pater Noster. 
 Paquency. 
 Peach Pear. 
 
282 
 
 CATALOGUE OF PEAES. 
 
 Poire Peche. 
 
 Pengethly. 
 
 Passaus du Portugal. 
 
 Summer Portugal. 
 
 Millers Early. 
 Paradise d'Autoinne. 
 
 Calebasse Bosc. 
 
 Maria Nouvelle. 
 
 Princess Marianne. 
 Phillippe Goes. 
 Pio IX. 
 
 Poire d'Albret. 
 Poire d' A bondance. 
 Poire des Chasseurs. 
 Poire de Lepine. 
 
 De Lepine. 
 
 Delepine. 
 Paul Arubre. 
 Prevost. 
 
 Poire Prevost. 
 Prince Albert. 
 Paillean. 
 Pitt's Prolific. 
 
 Pitt's Surpasse Marie. 
 
 Surpasse Marie Louise, 
 incorrect. 
 Princess Marie. 
 Princess Charlotte. 
 Princess of Orange. 
 
 Princess Conquette. 
 Pain et Vin. 
 
 Chaumontel Anglaise. 
 
 Chene Vert. 
 
 Chene Vin. 
 Parfurn dAout. 
 Parfum d'Hiver. 
 Paul Thiens. 
 Pommo. 
 Prodil. 
 
 Professor Dubreuil. 
 President Parigot. 
 Prince Imperial. 
 Princess Helene d'Orleans. 
 
 Queen of the Low Coun- 
 tries. 
 
 Queen of Netherlands. 
 
 Peine des Pays Bos. 
 Quilette. 
 
 Eeine des Beiges. 
 Eeine des Poires. 
 Eeine d'Hiver. 
 Eevillere. 
 Eushmore. 
 Eondelet. 
 Eostiezer. 
 Eouge des Vierges. 
 Eousselet de Cour. 
 Eousselet de Bochefort 
 Eousselet d'Hiver. 
 Eousselet le Gros. 
 
 Roi d'Ete. 
 Eousselet variegated. 
 Eousselet Perdreau. 
 Eousselet de Meester. 
 
 Ferdinand, de Meester. 
 
 Surpasse Meurice. 
 Eousseline. 
 Eousselon. 
 Eoyale d'Ete. 
 
 Robine. 
 Royal d'Hiver. 
 Eousselet Hatif. 
 
 Early Catherine. 
 
 Kattern. 
 
 Cyprus Pear. 
 
 Early Rousselet. 
 
 Perdrean. 
 
 Poire de Chypri. 
 Eousselet de Eheims. 
 
 Rousselet. 
 
 Petit Rousselet. 
 
 Spice Pear. 
 
 Musk Pear. 
 Eetour de Eome. 
 Eousselet d'E*peren. 
 
 Rousselet Double. 
 Eousselet Enfant Prodigue 
 
 Enfant Prodigue. 
 Eosabirne. 
 Eidelles. 
 
 Beurre Andusson. 
 
 Poire Ritelle. 
 Eousselet Vandervecken. 
 Eousselet Stuttgart. 
 Eateau Gris. 
 
 Beurre de Louvain. 
 
 Sabine d'Hiver. 
 Saint Andre. 
 Saint Augustin. 
 Saint Georges. 
 Saint Germain. 
 
 St. Germain Gris. 
 
 Inconnut Lafare. 
 
 St. German Jaume. 
 Saint Germain Van Mons. 
 Saint Germain, variegated. 
 Saint Germain Gris. 
 Saint Ghislein. 
 
 Quinnipiac. 
 
 Duck Monarch. 
 Saint Germain Brande's. 
 Saint Andre. 
 Saint Menin. 
 Saint Isaure. 
 Saint Jean Baptlste. 
 Saint Joseph. 
 Saint Louis. 
 Saint Michel Archange. 
 
 Plombgastet. 
 Saint Vincent de Paul. 
 Saint Dorethee. 
 
 Royale. 
 
 Nouvelle. 
 Saint Denis. 
 Sanguinole. 
 
 Sanguine de France. 
 3anguine d'ltalie. 
 Sans Peau. 
 
 Skinless. 
 
 Poire Sanspeau. 
 
 Fleur de Guignes. 
 Serrurier. 
 
 Surrier d'Automne. 
 
 Fondante de MiUot. 
 Simon Bouvier. 
 Sdegnata. 
 Simon. 
 
 Souvenir de Simon Bouvier 
 Sorlus. 
 
 Sucree de Zurich. 
 Sucree Vert. 
 Supreme d'Auray. 
 Supreme Quinipor. 
 Suzette de Baray. 
 Soldat Laboreur. 
 
 Auguste Van Krans. . 
 Souveraine de Printemps. 
 
 Poire de Printemps. 
 Souveraine d'Ete. 
 Styrian. 
 
 Supreme de Quineper. 
 Surpasse Meuris. 
 Surpasse Crassane. 
 Saint Pere. 
 
 De Pape. 
 Socquet. 
 Sultan. 
 
 Sucree de Corinne. 
 Sucree de Hoyerswerder. 
 Summer St Germain. 
 
 Shorts St. Germain. 
 
 St, Germain d'Ete. 
 
 St. Germain of Martin. 
 Summer Franc Eeal. 
 
 Franc Real d'Ete. 
 
 Fondante. 
 
 Gros 3Iicet d'Ete. 
 
 Green Chisel. 
 
 Green Sugar. 
 Super Fondante. 
 Swan's Egg. 
 
 Moor-fowl Egg, incorrect 
 Summer Eose. 
 
 Epine Rose. 
 
 Caillot Rosat d'Ete. 
 
 Thorny Rose. 
 
 Ognon. 
 
 Epine d'Ete. 
 
 Poire de Rose. 
 
 Epine d'Ete Coleur 
 Rose. 
 Summer Bon Chretien. 
 
 Bon Chretien d'Ete. 
 
 Gratioli. 
 
 Gratioli d'Ete. 
 
 Gratioli di Roma. 
 
 Summer Good Christian 
 
 Musk Summer Bon 
 Chretien. 
 
 Somrtier Apothiker- 
 birne. 
 
 Sommer Gute Christen- 
 birne. 
 
 Die Sommer Christen- 
 birne. 
 
CATALOGUE OF PEAKS. 
 
 283 
 
 Large Sugar. 
 Sylvange. 
 Bergamotte Sylvange. 
 Green Sylvange. 
 
 Tillington. 
 
 Tarquin de Pyrenees. 
 
 Theodore Van Mons. 
 
 Thompson's. 
 
 Thnerlinck. 
 
 Triomphe de Jodoigne. 
 
 Talmont. 
 
 Tonnelet. 
 
 Triomphe de Hasselt. 
 
 Triomphe de Souvain. 
 
 Triomphe de la Pomo- 
 
 logie. 
 Tavernier de Boulogne. 
 Tresor d' Amour. 
 Tonneau. 
 
 Uveedales St. Germain. 
 
 Angora. 
 
 Pound Pear. 
 
 Beauty of Turvensen. 
 
 Belle Angevine. 
 
 Belle de Jersey. 
 
 Bolivar. 
 
 Duchesse de Berry. 
 
 Duchesse de Berry 
 d'Hiver. 
 
 Grosse de Brnxelles. 
 
 Boyal d'Angleterre. 
 TJrbaniste. 
 
 Beurre Picquery. 
 
 Count Coloma. 
 St. Mearc. 
 Beurre Drapiez. 
 Louise d' Orleans. 
 Urbaniste Seedling. 
 
 Van Mons. Leon le Clerc. 
 Valette. 
 Van Assche. 
 Vauquelin. 
 
 St. Germain Vauquelin 
 Verte Longue d'Angers. 
 Verte Longue Suisse. 
 Verte Longue Panache, 
 
 Culotte de Suisse. 
 Vezouziere. 
 
 Vicompte de Spielberg. 
 Vigneuse d'Esperen. 
 Vinat Mars. 
 Vallie Tranche. 
 
 De Vallee. 
 
 Be Renizheim. 
 
 Bonne de Renizheim. 
 Virgalouse. 
 
 Poire Glace. 
 
 Chambrette. 
 
 Bujaleuf. 
 Vicar of Winkfield. 
 
 Cure. 
 
 Mon. le Cure. 
 
 CHon. 
 
 Cornice du Toulon. 
 
 Belle Adrienne. 
 
 Belle de Berry. 
 
 Belle Eeleres. 
 
 Walker. 
 
 135 of Van Mom. 
 Wendell. 
 Willemoz. 
 Wredon. 
 William Prince. 
 Windsor. 
 
 Summer Bell. 
 
 Konge. 
 
 Suisse, Madame. 
 Winter Nelis. 
 
 Bonne de Malines. 
 
 Colmar Nelis. 
 
 JVeUs d'lliver. 
 
 Beurre de Malines. 
 
 La Bonne Malinoise. 
 
 Milanaise Cuvelier. 
 
 Etourneau. 
 Waterloo. 
 
 Due de Brabant. 
 
 Desiree Van Mons. 
 
 Fond ante Charnexi.se. 
 
 Fondante des Char- 
 neuse. 
 
 Beurre Charneuse. 
 
 Mil de Waterloo. 
 
 Jamin. 
 
 Belle Excellente. 
 
 Yat. 
 Yutte. 
 
 Zephyrin Gregoire. 
 Zephyrin Louis Gregoire. 
 
INDEX. 
 
 PAGE 
 
 Analysis of Pear-wood, Fruit, &c. . 69 
 
 Additional List 226 
 
 Andrews 226 
 
 Ananas d'Ete 227 
 
 Budding <9 
 
 Bartlett 1?1 
 
 Belle Epine Dumas 193 
 
 Belle Lucrative 194 
 
 Bloodgood 196 
 
 Bufrani 197 
 
 Beurre d'Anjou wo 
 
 Beurre Superfin 209 
 
 Beurre Diel 210 
 
 Beurre Oris d'Hiver Nouveau 228 
 
 Beurre St. Nicholas 229 
 
 Beurre d'Aremberg 230 
 
 Beurre d'Amalis 2ol 
 
 Beurre Bosc 232 
 
 Beurre Langelier 233 
 
 Beurre Capiamont 234 
 
 Beurre Clairgeau 234 
 
 Beurre Gifford 235 
 
 Beurre Brown 238 
 
 Beurre Hardy £>a 
 
 Barry on Ripening Winter Pears... 268 
 
 Blight Insect 176 
 
 Blight, Winter, or Frozen-Sap 173 
 
 Cause of. 173 
 
 Eemedy and Means of Prevent 
 
 ing !74 
 
 Signs of Approach 175 
 
 Blight, Leaf 176 
 
 Cause of ■*•<< 
 
 Immunity of Improved Varie- 
 ties from 177 
 
 Compost 31 
 
 Cultivation of the Pear Orchard. ... 112 
 Causes of Failure of Nursery Trees . 89 
 Causes of Failure of Pear on Quince 123 
 
 Caterpillar Cankerworm, &c 1S6 
 
 Means of Destroying 187 
 
 Conditions which affect the Quality 
 
 of Pears 188 
 
 Columbia 198 
 
 Church 236 
 
 PAGH 
 
 Coloring and Eipening of Summer 
 
 and Autumn Pears 264 
 
 Mr. Gordon's Method of. 264 
 
 Catalogue of Native Varieties 
 
 of Excellence 271 
 
 Catalogue, General, of Native 
 
 Varieties 272 
 
 Catalogue of Foreign Varieties. 276 
 
 Dedication "i 
 
 Draining 18 
 
 Digging Holes 83 
 
 Digging Trees 34 
 
 Double Working 144 
 
 Varieties for 146 
 
 Doyenne Bossouch 200 
 
 Dearborn's Seedling. 237 
 
 Delices d'Hardenpont 238 
 
 Dix. 
 
 Doyenne Sieulle 
 
 Duchesse d'Angouleme 
 
 Doyenne d'Alencon 
 
 Easter Beurre 
 
 Espalier Trees 
 
 Forms of Training 
 
 Fruit-Eooms 
 
 Mr. Schooley's 
 
 Engraving of do 
 
 Frederick of Wirtemberg 
 
 Fulton 
 
 Flemish Beauty 
 
 Fruit Spurs and Treatment 
 
 Grafting by Approach to improve 
 
 Shape 
 
 Graft, Influence of, on Longevity. .. 
 Grafting, Methods of 
 
 Cleft 
 
 Whip 
 
 Crown 
 
 Grafting Large Trees 
 
 Glout Morceau 
 
 Golden Beurre 
 
 Gray Doyenne 
 
 Gordon, Mr., Method of Eipening 
 
 Pear 
 
 Gathering Pears 
 
 240 
 212 
 241 
 214 
 164 
 162 
 267 
 
 242 
 243 
 201 
 161 
 
 156 
 
 72 
 
 74 
 
 76 
 
 71 
 
 78 
 
 121 
 
 216 
 
 244 
 
 245 
 
 264 
 
 ( 285 ) 
 
286 
 
 INDEX. 
 
 PAGE 
 
 Hybridizing 55 
 
 Howel 246 
 
 Heeling in 103 
 
 Introduction 13 
 
 Invigorating Old Trees 120 
 
 Insect Blight 176 
 
 Improved Varieties, immunity from 
 
 Leaf-blight 177 
 
 Leaf-blight of Seedlings 53 
 
 Lawrence 202 
 
 Louise Bonne de Jersey 218 
 
 Manure for Pear Trees 27 
 
 Manuring 26 
 
 Manuresl'or Nursery Stocks G7 
 
 Special do. for Pear Trees 117 
 
 Mulching 114 
 
 Cropping for do 116 
 
 Mooee, A. O., Article on Scale In- 
 sect 179 
 
 Mooee A. O., Article on Pear Slug. . 182 
 
 Madeleine 247 
 
 Marie Louise 248 
 
 Marketing Peaks 263 
 
 Napoleon 249 
 
 Nouveau Poiteau 250 
 
 Onondaga 251 
 
 Oswego Beurre 252 
 
 Old Trees, Invigorating 120 
 
 Paet 1 17 
 
 Paet II 45 
 
 Paet III S6 
 
 Paet IV 122 
 
 PaktV 147 
 
 Paet VI 173 
 
 Part VII 178 
 
 Part VIII 188 
 
 Part IX 261 
 
 Preface v 
 
 Preparation of the Soil 17 
 
 Plowing and Cropping the Ground. 20 
 Propagation by Layers and Cuttings 59 
 
 Planting Seed 48 
 
 Planting Stocks 65 
 
 Cost of 67 
 
 Preparation of Stocks for Planting. . 70 
 Planting Trees 104 
 
 Proper Age for 90 
 
 Depth of 110 
 
 Plan of Arranging Pear Orchard . . 106 
 Pruning and Eoot-pruning before 
 
 Planting 97 
 
 Pyramidal Shape, Advantage of 147 
 
 Pruning to form Pyramids 150 
 
 Pruning to a Bud 157 
 
 Pruning, Eules for 166 
 
 Season 16S 
 
 Pruning Boots, Effect of, on Shape, 
 &c 168 
 
 Mr. Eivers on do 168 
 
 Parsonage 253 
 
 Paradise d'Automne 254 
 
 Passe Colmar 254 
 
 Pear Slug 182 
 
 Quince Stocks 60 
 
 Propagation of 61 
 
 FACM 
 
 Quince Stocks, office of 122 
 
 Quince, Causes of Failure of Pear on 123 
 
 Quince-stock, Advantages of 124 
 
 Berckmans' L. E., Article on.. . 124 
 
 Wilder, M. P., do 130 
 
 Do. do 132 
 
 BtxiST, E. do 136 
 
 Hovey, C. do 137 
 
 Eules for growing Pear on 138 
 
 Eooting of the Pear above 139 
 
 How to produce it 143 
 
 Quenouille Training 164 
 
 Qualities now required for Market 
 
 Pears 189 
 
 Eemoving the Wood of Old Dwarfs. 158 
 Eoot-pruning, &c, Effect on Shape 
 
 and Fruiting 168 
 
 Eivers', Mr., Eemarks on do. . . 170 
 
 Eostiezer 255 
 
 Eipening Winter Tears 265 
 
 Difficulty of 266 
 
 Laws governing, do 265 
 
 Eooting of the Pear 96 
 
 Eeplanting the Pear to form Fibrous 
 
 Boots 102 
 
 Scolvtus pyri 178 
 
 Scale Insect 178 
 
 Washes to destroy.. 179 
 
 A. O. Moore's Article on 179 
 
 Slug, Pear 182 
 
 A. O. Moore's Article on 183 
 
 Season for Eemoving and Planting 
 
 Trees 7 94 
 
 Sheldon 256 
 
 Soldat Laboureur 257 
 
 St. Michael Archange 258 
 
 Seckel 204 
 
 Soils affecting the Quality of Pears.. 261 
 
 Summer Pinching 159 
 
 Season for Pruning 168 
 
 Soils for the Pear 88 
 
 Seedlings 45 
 
 Leaf-blight of 57 
 
 New Varieties of 51 
 
 Cultivation of 50 
 
 Van Mons' Theory of Improve- 
 ment 52 
 
 Indications of good Varieties 53 
 
 Seed-planting 48 
 
 Thinning Fruit 261 
 
 Terms relating to Quality 183 
 
 Trenching.. 21 
 
 Cost of 23 
 
 Transporting 43 
 
 Urbaniste 223 
 
 Van Moss' Theory of Improving 
 
 Seedlings 52 
 
 Vicar of Winkfield 220 
 
 Withered Trees. Treatment of. 103 
 
 Winter Pears, Eipening of 265 
 
 Difficulty of 266 
 
 Laws Governing do 265 
 
 Winter Nelis 205 
 
 White Doyenne 224 
 
All the Books on this Catalogue sent by mail, to any pan of the Union, fru 
 of postage, upon receipt of Price. 
 
 CATALOGUE OF BOOKS 
 
 ON 
 
 AGRICULTURE AND HORTICULTURE, 
 
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 A. . O . M O O H E , 
 
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 THE AMERICAN FARMER'S ENCYCLOPEDIA, - - - $4 00 
 
 Embracing all the Recent Discoveries in Agriultural Chem- 
 
 istry, and the use of Mineral, Vegetable and Animal Manures, with Descriptions and 
 Figures of American Insects injurious to Vegetation. Being a Complete Guide for the 
 cultivation of every variety of Garden and Field Crops. Illustrated by numerous En- 
 gravings of Grasses, Grains, Animals, Implements, Insects, &c. By Goitverneur 
 Emrrson, of Pennsylvania, upon the basis of Johnson's Farmer's Encyclopedia. 
 
 DOWNING'S (A. J.) LANDSCAPE GARDENING. - 3 50 
 
 A Treatise on the Theory and Practice " T \ndscape Gar- 
 
 dening. Adapted to North America, with a view to the improvement of Country 
 Residences ; comprising Historical Notices and General Principles of the Art. direc- 
 tions for Laying out Grounds and Arranging Plantations, the Description and Cultiva- 
 tion of Hardy Trees, Decorative Accompaniments to the House and Grounds, the 
 Formation of Pieces of Artificial Waters, Flower Gardens, &c, with Eemarks on 
 Rural Architecture. Elegantly Illustrated, with a Portrait of the Author. By A. J. 
 Downing. 
 
 DOWNING'S (A. J.) RURAL ESSAYS, - - - - 3 00 
 
 On Horticulture, Landscape Gardening, Rural Architecture, 
 
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 DADD'S ANATOMY AND PHYSIOLOGY OF THE HORSE, Plain, 2 00 
 
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 Is added a Glossary of Veterinary Technicalities, Toxicological Chart, and Dictiouary 
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 DADD'S MODERN HORSE DOCTOR. - 1 00 
 
 Containing Practical Observations on the Causes, Nature 
 
 and Treatment of Disease and Lameness of Horses, embracing the most recent and np= 
 proved methods, according to an enlightened system of veterinary therapeutics, for 
 the preservation and restoration t health. With Illustrations. 
 
Books Published by A. 0. Moore. 
 
 DADD'S (GEO. H.) AMERICAN CATTLE DOCTOR, - - $1 00 
 
 Containing the Necessary Information for Preserving the 
 
 Health and Curins the Diseases of Oxen, Cows, Sheep, and Swine, with a great variety 
 of Original Recipes and Valuable Information, in reference to Farm and Dairy manage- 
 ment, whereby every man can be his own Cattle Doctor. The principles taught in 
 this work are. that all Medication shall be subservient to Nature — that all Medicines 
 nui^t be sanative in their operation, and administered with a view of aiding the vital 
 powers, instead ol depressing, as heretofore, with the lancet or by ptisoa. By G II. 
 Dadd, M. J)., Veterinary Practitioner. 
 
 IHE DOG AND GUN, 50 
 
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 ters from Sportsmen. By A Bad Shot. 
 
 MORGAN HORSES, 1 00 
 
 A Premium Essay on the Origin, History, and Characteristics 
 of this remarkable American Breed of Horses ; tracing the Pedigree from the original 
 Justin Morgan, through the most noted of his progeny, down to the present time. 
 With numerous portraits. To which are added hints for Breeding, Breaking, and 
 General Use and Management of Horses, with practical Directions foAraining them for 
 exhibition at Agricultural Fairs. By D. C. Llsblet. 
 
 SORGHO AND IMPHEE, THE CHINESE AND AFRICAN SUGAR 
 
 CANES. 1 00 
 
 A Complete Treatise upon their Origin and Varieties, Culture 
 
 and Uses, their value a3 a Forage Crop, and directions for making Sugar, Molasses, 
 Alcohol. Sparkling and Still Wines. Beer. Cider, Vinegar, Paper, Starch, and Dye 
 Stuffs. Fully Illustrated with Drawings oi Approved Machinery : With an Appendix 
 by Lzoxaf.d What, of Caffraria, and a description of his patented process of crystalliz- 
 ing the juice of the InipLee : with the latest American experiments, including "those of 
 185T, in the South. By IIeney S. Olcott. To which are added translations of valu- 
 able French Pamphlets, received from the Hon. John Y. Mason, American Minister 
 at Paris. 
 
 THE STABLR BOOK- 1 00 
 
 A Treatise on the Management of Horses, in Relation to 
 Stabling, Groom"' - tag, Watering and Working, Construction of Stables, Ven'i a 
 
 tion, Appendage „* cables, Management of the Feet and of Diseased and Defective 
 Horses. By John Stewaf.t, Veterinary Surgeon. With Notes and Additions, adapt- 
 ing it to American Food and Climate. By A. B. Allen, Editor of the American 
 Agriculturist. 
 
 THE HORSE'S FOOT, AND HOW TO KEEP IT SOUflD, - 50 
 
 Wirn Cuts. Illustrating the Anatomy of the Foot, and contain- 
 ing valuable Hints on Shoeing and Stable Management, in Health and in Disease. By 
 "WrLLiAii Miles, 
 
 IHE FRUIT GARDEN 1 25 
 
 A T INTENDED TO EXPLAIN AND ILLUSTRATE THE PHTSI- 
 
 ology of Fruit Trees, the Theory and Practice of all Operations connected with the 
 : .'. Pruning and Training of Orchard and Garden r J 
 
 -. kc. The Laying ont and Arranging different 
 
 the selection of suitable varieties for different ; 
 
 ring and Preserving Fruits, freatinent of Diseases, Destruction of 
 
 :. and Uses of Implements, <kc. Illustrated with upwards of 150 
 
 Figures, representing Different Parts of Trees, all Practical Operations, forms ofTreea, 
 
 De-igns for Plantations, Implements, <fec. By P. Baeet, of the Mount Hope Nurseries, 
 
 Rochester, X. Y. 
 
 FIELD'S PEAR CULTURE, 75 
 
 The Pear Garden : or. a Treatise on the Propasratii i 
 Cultivation of the Pear Tree, with Instructions for its Management from the Seedling 
 to the Bearing Tree. By Thomas W. Field. 
 
i Cloth, 
 
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 Cloth, 
 
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 t Cloth, 
 
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 Cloth, 
 
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 i Cloth, 
 
 50 
 
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 Books Published by A. 0. Moore. 8 
 
 BRIDGEMAN'S (THOS.) YOTJNG GARDENER'S ASSTSTANT, $1 50 
 
 In Three Parts, Containing Catalogues of Garden and Flower 
 
 Seed, wkh Practical Directions under each head for the Cultivation of Culinary Vege- 
 tables and Flowers. Also directions for Cultivating Fruit Trees, the Grape Vine, &c ; 
 to which is tdded, a Calendar to each part, showing the work necessary to be done in 
 the various departments each month of the year. One volume octavo. 
 
 BRIDGEMAN'S KITCHEN GARDENER'S INSTRUCTOR, 
 
 BRIDGEMAN'S FLORIST'S GUIDE, .... 
 
 BRIDGEMAN'S FRUIT CULTIVATOR'S MANUAL, . 
 
 COLE'S AMERICAN FRUIT BOOK, .... 
 
 Containing Directions for Baising, Propagating and Manag- 
 
 Ing Fruit Tr3es, Shrubs and Plants ; with a description of the Best Varieties of Fiuit 
 including New and Valuable Kinds. 
 
 COLE'S AMERICAN VETERINARIAN, .... 50 
 
 Containing Diseases of Domestic Animals, their Causes, 
 Symptoms and Remedies ; with Eules for Restoring and Preserving Health by good 
 management ; also for Training and Breeding. 
 
 SCHENCK'S GARDENER'S TEXT BOOK, .... 50 
 
 Containing Directions for the Formation and Management 
 of the Kitchen Garden, the Culture and Use of Vegetables, Fruits and Medicinal Herbs. 
 
 AMERICAN ARCHITECT, 6 00 
 
 The American Architect, Comprising original Designs of Cheap 
 
 Country and Village Residences, with Details, Specifications, Plans and Directions, 
 and an Estimate of the Cost of Each Design. By John "W. Bitch, Architect First 
 and Second Series, 4to, bound in 1 ""oh 
 
 BUISI'S (ROBERT) AMERICAN FLOWER GARDEN DIRECTORY, 1 25 
 
 Containing Practical Directions for the Culture of Plants, 
 
 in the Flower-Garden, Hot-nouse, Green-House, Rooms or Parlor Windows, for every 
 Month in the Year ; with a Description of the Plants most desirable in each, the nature 
 of the Soil and Situation best adapted to their Growth, the Proper Season for Trans- 
 planting. *& ; with Instructions lor Erecting a Hot-House, Green-House, and Laying 
 out a Flower Garden : the whole adapted to either Large or Small Gardens, with In- 
 structions for Preparing the Soil, Propagating, Planting, Pruning, Training and Fruit- 
 ing the Grape Vine. 
 
 THE AMIRICAN BIRD FANCIER, 
 
 Considered with reference to the Breeding, Rearing. Feed- 
 ing, Management and Peculiarities of Cage and House Birds. Illustrated with Engrav- 
 ings. By D. Jay Browite. 
 
 REEMELIN'S (CHAS.) VINE DRESSER'S MANUAL. - - 50 
 
 An Illustrated Treatise on .Vineyards asd TTine-Making, 
 
 containing Full Instructions a.« to Location and Soil, Preparation ot Ground, Selection 
 and Propagation of Vines, ttie Treatment of Young Vineyards, Trimming and Training 
 the Vines, Manures, and the Making of "Wine. 
 
 DANA'S MUCK MANUAL, FOR THE USE OF FARMERS, - 1 00 
 
 A Treatise on the Physical and Chemical Properties op 
 Boils and Chemistry of Manures ; including, also, the subject of Composts, Artificial 
 Manures and Irrigation. A new edition, with a Chapter on Bones and Superphos- 
 phates. 
 
 CHEMICAL FIELD LECTURES FOR AGRICULTURISTS, - 1 00 
 
 By Dr. Julius Adolphus Stockhardt, Professor in the Royal 
 Aeademy of Agriculture at Tharant Translated from the German. Edited, with 
 notes, bv Jam s E. Techem ache*. 
 
Books Published by A. 0. Moorp. 
 
 BTJIST'S (EEOIRT) FAMILY KITCHEN GAE2ENER, - $0 73 
 
 Containing Plain and Accurate Descriptions of \l& the Dif- 
 ferent Species and Varieties of Culinary Vegetables, with their Botanical, English, 
 French and German names, alphabetically arranged, with the Besi Mode of Cultivating 
 them in the Garden or under Glass; also Descriptions and Character of the most Select 
 Fruits, their Management, Propagation, &c. By Kobikt Btjist, author of the "Am- 
 erican Flower Garden Directory," &c. 
 DOMESTIC AND ORNAMENTAL POULTRY, Plain Plates, - 1 00 
 
 Do. Do. Do. Colored Plates, - 2 Ow 
 
 A Treatise on the History and Mangement of Ornamental 
 
 and Domestic Poultry. By Rev. Edmttnd Satjx Dixon, A.M., with large additions b.« 
 
 J. J. Kerr, M.D. Illustrated with sixty-five Original Portraits, engraved express ty <bl 
 
 this work. Fourth edition revised. 
 
 HOW TO BUILD AND VENTILATE HOT-HOUSES, - - 1 ?4 
 
 A Practical Treatise on the Construction, Heating and 
 
 Ventilation of Hot-Houses, including Conservatories, Green-Houses, Graperies and 
 other kinds of Horticultural Structures, with Practical Directions for their Manage 
 ment, in regard to Light, Heat and Air. Illustrated with numerous engravings. By 
 P. B. Leuchars, Garden Architect. 
 CHORLTON'S GRAPE-GROWER'S GUIDE, - GO 
 
 Intended Especially for the American Climate. Being- a 
 Practical Treatise on the Cultivation of the Grape Vine in each department of Hoi 
 House, Cold Grapery, Retarding House and Out-door Culture. "With Plans for tH 
 Construction of the Requisite Buildings, and giving the best methods for Heating the 
 same. Every department beiug fully illustrated. By William (Jhorlton. 
 
 NORTON'S (JOHN P.) ELEMENTS OF SCIENTIFIC AGRICULTURE, 6C* 
 Or, the Connection between Science and the Art of Practical 
 
 Farming. Prize Essay of the New York State Agricultural Society. By John P. 
 Norton, M.A., Professor of Scientific Agriculture in Tale College. Adapted to the 
 use of Schools. 
 JOHNSTON'S (J. F. W.) CATECHISM OF AGRICULTURAL CHEM- 
 ISTRY AND GEOLOGY, 25 
 
 By James F. W. Johnston, M.A., F.E.SS.L. and E., Honorary 
 
 Member of the Royal Agricultural Society of England, and author of " Lectures on 
 Agricultural Chemistry and Geology." With an Introduction by John Pitkin Nor 
 ton, M.A., late Professor of Scientific Agriculture in Yale College. With notes and 
 additions by the author, prepared expressly for this edition, and an Appendix compiled 
 by the Superintendent of Education in Nova Scotia. Adapted to the use ol Schools. 
 JOHNSTON'S (J. F. W.) ELEMENTS OF AGRICULTURAL CHEM- 
 ISTRY AND GEOLOGY, 1 00 
 
 With a Complete Analytical and Alphabetical Index and sin 
 
 American Preface. By Hon. Simon Brown, Editor of the "New England Farmer.' 
 
 JOHNSTON'S (JAMES F. W.) AGRICULTURAL CHEMISTRY, 1 L5 
 
 Lectures on the Application of Chemistry and Geology to 
 
 Agriculture. New edition, with an Appendix, containing the Author's Experiments 
 
 in'Practical Agriculture. 
 
 the; comflete farmer and American gardener, i 25 
 
 Rural Economist and New American Gardener ; Conta ; iiin? 
 
 a Compendious Epitome of the most Important Branches of Agriculture and EoraJ 
 Economy ; with Practical Directions on the Cultivation of Fruits and Vegetables, in- 
 cluding Landscape and Ornamental Gardening. By Thomao G. Fessknden. 2 vols. 
 in one. 
 FESSENDEN'S (T. GO AMERICAN KITCHEN GARDENER, - 50 
 
 Containing Directions for the Cultivation of Vegetables and 
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Boohs Pulluhed by A. 0. Moore. 
 
 SASH'S (J. A.) PROGRESSIVE FARMER, - - - . 80 60 
 
 A Scientific Treatise on Agricultural Chemistry, the Ge- 
 
 ology of Agriculture, on Plants and Animals, Manures and Soils, applied to Practical 
 Agriculture ; with a Catechism of Scientific and Practical Agriculture. By J. A. Nabu 
 
 BRECK'S BOOK OF FLOWERS, 1 00 
 
 In which are Described all the Various Hardy Herbaceous 
 Perennials, Annuals, Shrubs, Plants »nd Evergreen Trees, with Directions for their 
 Cultivation. 
 
 I VTITH'S (C. H. J.) LANDSCAPE GARDENING, PARKS AND PLEASURE 
 GROUNDS, 125 
 
 With Practical Notes on Country Residences, Villas, Public 
 
 Parks and Gardens. By Charles H. J. Smith, Landscape Gardener and Garden 
 Architect, &c. With Notes and Additions by Lewis F. Allen, author of " Bural 
 Architecture." 
 
 THE COTTON PLANTER'S MANUAL, - . . . l 00 
 
 Being a Compilation op Facts from the Best Authorities on 
 
 the Culture of Cotton, its Natural History, Chemical Analysis, Trade and Consumption, 
 and embracing a History of Cotton and the Cotton Gin. "By J. A. Turner. 
 
 U02SETT'S AMERICAN GARDENER, .... 50 
 
 A Treatise on the Situation, Soil, and Laying-out of Gardens, 
 
 and the making and managing of Hot-Beds and Green-Houses, and on the Propagation 
 and Cultivation of the several sorts of Vegetables, Herbs, Fruits and Flowers. 
 
 ALLEN (J. FISK) ON THE CULTURE OF THE GRAPE, - 1 00 
 
 A Practical Treatise on the Culture and Treatment of the 
 Grape Vine, embracing its Historv, with Directions for its Treatment in the United 
 States of America, in the Open Air and under Glass Structures, with and without 
 Artificial Heat. By J. Fisk Allen. 
 
 ALLEN'S (R. L ) DISEASES OF DOMESTIC ANIMALS, - 75 
 
 Being a History and Description of the Horse, Mule, Cattle, 
 
 Sheep, Swine, Poultry, and Farm Dogs, with Directions for their Management, Breed, 
 ing, Crossing, Bearing, Feeding, and Preparation for a Profitable Market ; also, their 
 Diseases and Bemedies, together with full Directions for the Management of the Dairy, 
 and the comparative Economy and Advantages of Working Animals, the Horse, Mule, 
 Oxen, &c. By B. L. Allen. 
 
 ALLEN'S (R. L.) AMERICAN FARM BOOK, ... l 00 
 
 The American Farm Book ; or, a Compend of American Agricul- 
 ture, being a Practical Treatise on Soils, Manures, Draining, Irrigation, Grasses, Grain, 
 Boote. Fruits, Cotton, Tobacco. Sugar Cane. Bice, and every Staple Product of the 
 United States; with the Best Methods of Planting, Cultivating and Preparation for 
 Market. Illustrated with more than 100 engravings. By B. L. Allen. 
 
 ft LIEN'S (L. F.) RURAL ARCHITECTURE ; 1 25 
 
 Betng a Complete Description of Farm Houses, Cottages, and 
 
 Out Buildings, comprising "Wood Houses. Workshops, Tool Houses, Carriage and 
 Wagon Houses, Stables, Smoke and Ash Houses, Ice Houses. Apiaries or Bee Houses, 
 Poultry Houses. Babbitry, Dovecote, Piggery, Barns, and Sheds for Cattle, &c, &c, 
 together with Lawns, Pleasure Grounds, and Parks; the Flower, Fruit, and Vege- 
 table Garden; also useful and ornamental domestic Animals for the Country Resident, 
 *c, &c Also, the best method of conducting water into Cattle Yards and Houses. 
 Beautifully illustrated. 
 
 TARING'S ELEMENTS OF AGRICULTURE; ... 75 
 
 A Book tor Young Farmers, with Questions for the use of 
 
 Schools. 
 
Boohs Published by A. 0. Moore. 
 
 PARDEE (R. G.) ON STRAWBERRY CULTURE ; - - $0 60 
 
 A Complete Manual for the Cultivation of the Strawberry ; 
 with a description of the best varieties. 
 
 Also, notices of the Raspberry, Blackberry, Currant, Gooseberry, and Grape ; with 
 directions for their cultivation, and the selection of the best varieties. "Every process 
 here recommended has been proved, the plans of others tried, and the result is here 
 given." With a valuable appendix, containing the observations and experience at 
 eome of the most successful cultivators of these fruits in our country. 
 
 GUEN0N ON MILCH COWS ; 80 
 
 A Treatise on Milch Cows, whereby the Quality and Quantity of 
 Milk which any Cow will give may be accurately determined by observing Natura' 
 Marks or External Indications alone; the length of time she will continue to give 
 Milk, &c, &c. ByM. Francis Guenon, of Libourne, France. Translated by Nicho- 
 las P. Teist, Esq. ; with Introduction, Eemarks, and Observations on the Cow and 
 the Dairy, by John S. Skinnee. Illustrated with numerous engravings. Neatly 
 done up in paper covers, 37 cts. 
 
 AMERICAN POULTRY YARD ; ICO 
 
 Comprising the Origin, History and Description of the different 
 Breeds of Domestic Poultry, with complete directions for their Breeding, Crossing, 
 Rearing, Fattening, and Preparation for Market ; including specific directions for 
 Caponizing Fowls, and for the Treatment of the Principal Diseases to which they are 
 subject, drawn from authentic sources and personal observation. Illustrated vdih 
 numerous engravings. By D. J. Bbowne. 
 
 BROWNE'S (D. JAY) FIELD BOOK OF MANURES ; - 1 25 
 
 Or, American Muck Book; Treating of the Nature, Properties, 
 Sources, History, and Operations of all the Principal Fertilizers and Manures in Com- 
 mon Use, with specific directions for their Preservation, and Application to the Soil 
 and to Crops; drawn from authentic sources, actual experience, and personal observa- 
 tion, as combined with the Leading Principles of Practical and Scientific Agriculture- 
 By D. Jay Beowne. 
 
 RANDALL'S (H. S.) SHEEP HUSBANDRY; - - - 125 
 
 With an Account of the Different Breeds, and genera] direc- 
 tions in regard to Summer and Winter Management, Breeding, and the Treatment of 
 Diseases, with Portraits and other Engravings. By Henbt S. Randall. 
 
 THE SHEPHERD'S OWN BOOK; - - - - 2 CO 
 
 With an Account of the Different Breeds, Diseases and Max- 
 
 agement of Sheep, and General Directions in regard to Summer and Winter Man- 
 agement, Breeding, and the Treatment of Diseases ; with Illustrative Engrav ngs, by 
 Youatt & Eandall ; embracing Skinner's Notes on the Breed and Management of 
 ^•ep in the United .-tates, and on the Culture of Fine Wool. 
 
 YOUATT ON SHEEP , 75 
 
 Their Breed, Management and Diseases, with Illustrative En- 
 gravings ; to which are added Eemarks on the Breeds and Management of Sheep in 
 the United States, and on the Culture of Fine Wool in Silesia. By William Youatt. 
 
 YOUATT AND MARTIN CN CATTLE ; 1 25 
 
 Being a Treatise on their Breeds, Management, and Diseases, 
 
 comprising a full History of the Various Eaces; their Origin, Breeding, and Merits; 
 their capacity for Beef and Milk. By W. Youatt and W.C L. Maetin. The whole 
 forming a Complete Guide for the Farmer, the Amateur, and the Veterinary Surgeon, 
 with 100 Illustrations. Edited by Ambeose Stevens. 
 
 Youatt on the horse ; i 25 
 
 Youatt on the Structure and Diseases of the Horse, with 
 
 their Eemedies. Also, Practical Eules for Buyers, Breeders, Smiths, &c Edited by 
 W. C. Spoonee, M.E.C V 8. With an account of the Breeds in the United States, by 
 HfWBr S. Randall. 
 
Books Published by A. 0. Moore. 
 
 rOTJATT AND MARTIN ON THE HOG ; - - - - £0 75 
 
 A Treatise on the Breeds. Management, and Medical Treat- 
 ment of Swine, with Directions for Salting Pork, and Curing Paeon and Ilains. i y 
 Wm. Youatt, V.S , andW. C. L. Martin. Edited by Ambrose Stevens. Illustrated 
 with Engravings drawn from life 
 
 BLAKE'S (REV. JOHN L.) FARMER AT HOME; - I £5 
 
 A Family Text Book for the Country ; being a Cyclopedia of 
 
 Agricultural Implements and Productions, and of the more important topics in Do- 
 mestic Economy, J cience, and Literature, adapted to Rural Life. By Rev. Joun L. 
 Biake,DD. 
 
 MUNN'S (B.) PRACTICAL LAND DRAINER ; 50 
 
 Being a Treatise ox Draining Land, in which the most approved 
 systems of Drainage are explained, and their differences and comparative merits dis- 
 cussed; with full iJirectionsfor the Cutting and Making of Drains, with Remarks upon 
 the various materials of which they may he constructed. With many illustrations. I y 
 a. Munn, Landscape Gardener. 
 
 ELLIOTT'S AMERICAN FRUIT GROWER'S GUIDE IN ORCHARD 
 
 AND GARDEN ; 1 25 
 
 Being a Compexd of the History, Modes of Propagation, Cul- 
 ;ure, <fcc., of Fruit Trees and Sh ubs, with descriptions of nearly all the varieties of 
 Iruits cultivated in this country ; and Notes of their adaptation to localities, soils, and 
 a complete list of k ruits worthy of cultivation. I y F. E. Elliott, Pomologist. 
 
 1RACTICAL FRUIT, ELOWER, AND KITCHEN GARDENERS COM- 
 PANION; -.. 1 00 
 
 With a Calendar. By Patrick Neill, LL.D., F.R.S.E., Secre- 
 tary of the Eoyal Caledonian Horticultural Society. Adapted to the United States 
 from the fourth edition, revised and improved by the author. Edited by G-. Emef.sok, 
 M D., Editor of "The American Farmer's Encyclopedia.'' With Notes and Additions 
 by E. G Pardee, author of "Manual of the Strawberry Culture." With illustrations 
 
 STEPHENS' (HENRY) BOOK OF THE FARM; - - ' 4 00 
 
 A Complete Guide to the Farmer, Steward, Plowman, Cat- 
 
 tleman, Shepherd. Field Worker, and Dairy Maid. By Hekry Stephens. With Four 
 Hundred and Fifty Illustrations ; to which are added Explanatory Notes, Eemarks, 
 &c, by J. S. Skinner. Eeally on 2 of the best books a farmer- can possess. 
 
 PEDDERS' (JAMES) FARMERS' LA£D MEASURER; - - 50 
 
 Or, Pocket Companion ; Showing- at one view the Contents of any 
 Piece of Land from Dimensions taken in Yards. With » set of Useful Agriculture 
 Tables. 
 
 WHITES (W. N.) GARDENING FOR THE SOUTH; - - 1 25 
 
 Or. the Kitchen and Fruit Garden, with the best methods for 
 
 their Cultivation ; together with hints upon Landscape and Flower Gardening; con- 
 taining modes of culture and descriptions of the species and varieties of the Culinary 
 Vegetables, Fruit Trees, and Fruits, and a select list of Ornamental Trees and Plants, 
 found by trial adapted to the States of the Union south of Pennsylvania, with Garden- 
 ing Calendars for the same. By Wm. N. White, of Athens, Georgia. 
 
 EASTWOOD (B.) ON THE CULTIVATION OF THE CRANBERRY ; ZO 
 
 With a Description of the best Varieties. By B. Eastwood, 
 "Septimus" of the New York Tribune. 
 
 AMERICAN BEE-KEEPER'S MANUAL ; - - - - 100 
 
 Being a Practical Treatise on the History and Domestic 
 
 Economy of the Honey Bee, embracing a full illustration of the whole subject, ■with 
 the most approved methods of managing this Insect, through every branch of it» 
 Cultu e; the resnl* of many years' experience. Illustrated with many engravings 
 By T. B. Mines. 
 
Books Published by A. 0. Moore. 
 
 THAER'S (ALBERT DO AGRICULTURE - - - 82 CO 
 
 The Principles of Agriculture, by Albfrt D. Thaer ; trans- 
 lated by William Shaw and Cuthbeet W, Johnson, Esq., F.K.S. With a Memoir 
 of the Author. 1 vol. 8vo. 
 
 This work is regarded by those who are competent to judge as one of the most 
 beautifal works that has ever appeared on the subject of Agriculture. At the same 
 time that it is eminently practical, it is philosoi hicai, and, even to the general reader, 
 remarkably entertaining. 
 BGUSSINGAULT'S (J. B.) RURAL ECONOMY, - 1 25 
 
 In its Relations to Chemistry, Physics, and Meteorology : 
 or, Chemistry applied to Agriculture. By J. B. Boussingadlt. Translated, with 
 notes, etc., by George Law, Agriculturist. 
 
 " The work is the fruit of a long life of study and experiment, and its perusal will 
 •id the farmer greatly in obtaining a practical and scientific knowledge of his profes- 
 sion.'" 
 MYSTERIES OF BEE-KEEPING EXPLAINED ; - - - 1 00 
 
 Being a Complete Analysis of the Whole Subject, consisting 
 
 of the Natural History of Bees ; Directions for obtaining the greatest amount of Pure 
 Surplus Honey with "the least possible expense; Remedies for losses given, and the 
 Science of Luck fully illustrated ; the result of more than twenty years' experience In 
 extensive Apiariea, By M Quinsy. 
 THE COTTAGE AND FARM BEE-KEEPER ; 50 
 
 A Practical Work, by a Country Curate. 
 WEEKS (JOHN M.) ON BEES.-A MANUAL ; 50 
 
 Or, an Easy Method of Managing Bees in the most profitable 
 
 manner to their owner; with infallible rules to prevent their destruction by the Moih. 
 With an appendix, by Woostee A. Flanders. 
 
 THE ROSE ; - 50 
 
 Being a Practical Treatise on the Propagation, Cultivation, 
 
 and Management ef the Rose in all Seasons; with a list of Choice and Approved Varie- 
 ties, adapted to the Climate of the United States; to which is added full directions for 
 the Treatment of the Dahlia. Illustrated by Engravings. 
 
 MOORE'S RURAL HAND BOOKS, 1 25 
 
 First Series, containing Treatises on — 
 
 The Hobse, The Pests of the Fakm, 
 
 The Hog, Domestic Fowls, and 
 
 The Honey Bee, The Cow, 
 
 Second Series, containing — .... 1 25 
 
 £very Lady her own Flower Gardener, Essay on Manures, 
 
 Elements of Agriculture, American Kitchen Gardener, 
 
 Hivld Fancier, American Kobe Culturist. 
 
 Third Series, containing — 1 25 
 
 Miles on the Horse's Foot, Vine Dresser's Manual, 
 
 The Fvarbit Fancier, Bee-Keepkr's Chart, 
 
 "Weeks on Bees, Chemistry made Easy. 
 
 Fourth Series, containing — - ... 1 25 
 
 Pehsoz on the Vine, Hooper's Dog and Gun, 
 
 Liebig s Familiar Letters, Skillful Housewife, 
 
 Browne's Memoirs of Indian Corn. 
 
 RICHARDSON OK DOGS : THEIR ORIGIN AND VARIETIES. . 50 
 
 Directions as to their General Management. With numerous 
 
 original anecdotes. Also. Complete Instructions as to Treatment under Disease. By 
 H D. Richardson. Illustrated with numerous wood engravings. 
 This is not only a cheap work, but one of the best evor published on the Dog. 
 
Books Published by A. 0. Mooue. 9 
 
 LIEBIG'S (JUSTUS) FAMILIAR LECTURES ON CHEMISTRY, $0 50 
 
 And its Relation to Commerce, Physiology, and Agriculture. 
 
 Edited by John Gabdenee, M.D. 
 
 BEMENT'S (C. N.) RAEBTT FAKCIER; .... 50 
 
 A Treatise on the Breeding, Rearing, Feeding, and General 
 
 Management of Babbits, with remarks upon their diseases and iemedie&, to which are 
 added* full directions for the construction of Hutches, Babbitries, &c., together with 
 recipes for cooking and dressing for the Table. Beautifully illustrated. 
 
 THOMPSON (R. D.) ON THE FOOD OF ANIMALS - - 75 
 
 Experimental Researches on the Food of Animals and tee 
 
 Fattening of Cattle; with remarks on the Food of Man. Based upon Experiments 
 undertaken by order of the British Government, by Eobebt Dundas Thomi son, M.D., 
 Lecturer on Practical Chemistry, University of Glasgow. 
 
 THE WESTERN FRUIT BOOK ; 1 25 
 
 Being a Compend of the History, Modes of Propagation, Cul- 
 ture, &c, of Fruit Trees and Shrubs, «fcc, &c By F. R. Elliott. 
 
 THE SKILLFUL HOUSEWIFE ; 50 
 
 Or Complete Guide to Domestic Cookery, Taste, Comfort, and 
 
 Economy embracing 659 recipes pertaining to Household Duties, the c»re of Health, 
 Gardening, Birds, Education of Children, Ac, Ac. By Mrs L. G. Abell. 
 
 THE AMERICAN FLORIST'S GUIDE; 75 
 
 Comprising the American Rose Culturist and Every Lady heb 
 
 own Flower Gardener. 
 EVERY LADY HER /N FLOWER GARDENER ; - - 50 
 
 Addressed to the Industrious and Economical only ; containing 
 
 simple and practical Directions for Cultivating Plants and Flowers; also, Hints for the 
 Management of Flowers in Booms, with brief Botanical Descriptions of Plants and 
 Flowers. The whole in plain and simple language. By Louisa J ohnson. 
 
 ■j-.r-.i- nv" T'7 T TJV • ■»-""" " 
 
 A Treatise on the Artificial Propagation of certain kinds of 
 
 of Natural Science. __ 
 
 FLINT ON GRASSES ; " 
 
 A Practical Treatise on Grasses and Forage Plants, compris- 
 
 £ thdr natural history, comparative nutritive value methods jo ^M^ISSSS 
 and curing, and the management of grass lands. By Chas. L. J! lint, A.M., secretary 
 of Mass. State Board of Agriculture. 
 WARDEa ON HEDGES AND EVERGREENS; - - - 100 
 
 A Manuai ox Live Fences, with particular directions for their 
 
 Cincinnati Horticultural Society. 
 
16 Books Published by A. 0. Moore. 
 
 MOORE'S 
 Jtoitir §00h ai.gtaral Mb gfimtsfk (foOTE, 
 
 Jtt arranged and adapted to the Use of American Farmer*. 
 
 PRICE 25 CENTS EACH. 
 
 HOGS; 
 
 Their Origin, Varieties and Management, with a View to Pro- 
 fit, and Treatment under Disease; also Plain Directions relative to the most approved 
 modes of preserving their Flesh. By H. D. Richardson, author of "The Hive and the 
 Honey Bee," &c, &c. With illustrations — 12mo. 
 
 THE HIVE AND THE HONEY BEE; 
 
 With Plain Directions for Obtaining a Considerable Annual 
 Income from this branch of Rural Economy; also an Account of the Diseases of Bees 
 •rod their Eemedies, and Remarks as to their Enemies, and the best mode of protecting 
 the Hives from their attacks. By H. D Richardson. With illustrations. 
 
 DOMESTIC FOWLS ; 
 
 Their Natural History, Breeding, Rearing, and General 
 Management By H. D. Richardson, author of " The Natural History of the Fossil 
 Deer,* Ac. With illustrations. 
 
 THE HORSE ; 
 
 Their Origin and Varieties ; with Plain Directions as to the 
 
 Breeding, Rearing, and General Management, with Instructions as to the Treatment of 
 Disease. Handsomely illustrated--12mo. By H. D. Richardson. 
 
 THE ROSE; 
 
 The American Rose Culturist ; being a Practical Treatise on the 
 Propagation, Cultivation, and Management in all Seasons, <fcc With full directions for 
 the Treatment of the Dahlia. 
 
 THE PESTS OF THE FARM ; 
 
 With Instrucions for their Extirpation ; being a Manual of 
 Plain Dictions for the certain Destruction of every description of Vermin. With 
 numerous illustrations on Wood. 
 
 AN ESSAY ON MANURES ; 
 
 Submitted to the Trustees of the Massachusetts Society for 
 
 Promoting Agriculture, for their Premium. By Samuel H. Dana. 
 THE AMERICAN BIED FANCIER; 
 
 Considered with Reference to the Breeding, Rearing. Feed- 
 ing, Management, and Peculiarities of Cage and House Birds. Illustrated with Engra f* 
 ings. By D. Jay Browne. 
 CHEMISTRY MADE EASY ; 
 
 For the Use of Farmers. By J. Topham. 
 ELEMENTS OF AGRICULTURE ; 
 
 Translated from the French, and Adapted to the use of American 
 
 Farmers. By F. G. Skinnxb. 
 
Boohs Published by A. 0. Moore. 11 
 
 THE HORSE'S FOOT AND HOW TO KEEP IT SOUND ; 
 
 With Cuts, illustrating: the Anatomy of the Foot, and containing 
 valuable hints on shoeing and stable management, both in health and disease. Bv Wil- 
 liam Miles. ' 
 
 THE SKILLFUL HOUSEWIFE ; 
 
 Or, Complete Guide to Domestic Cookery, Taste, Comfort, and Econ- 
 omy, embracing 659 recipes pertaining to Household Duties, the care of Health, Gar- 
 dening, Birds, Education of Children, &c, &c. By Mrs. L. G. Abell. 
 THE AMERICAN KITCHEN GARDENER ; 
 
 Containing Directions for the Cultivation of Vegetables aniS 
 Garden Fruits. By T. G. Fessenden. 
 
 CHINESE SUGAR CANE AND SUGAR MAKING : 
 
 Its History, Culture, and Adaptation to the Soil, Climate, 
 
 and Economy of the United States, with an account of various processes of Manufac- 
 turing Sugar. Drawn from authentic sources by Chakles F. Stansburt, A M., late 
 Commissioner at the Exhibition of all Nations at London. 
 
 PERSOZ' CULTURE OF THE VINE ; 
 
 A New Process for the Culture of the Yine, by Persoz, Pro- 
 fessor to the Faculty of Sciences of Strasbourg; directing Professor of the SchooJ 
 of Pharmacy of the same city. Translated by J. O'C. Barclay, Surgeon U. S. N. 
 THE BEE KEEPER'S CHART; 
 
 Being a Brief Practical Treatise on the Instinct, Habits, and 
 
 Management of the Honey Bee, in all its various branches, the result of many years' 
 practical experience, whereby the author has been enabled to divest the subject of 
 much that has been consideed mysterious and difficult to overcome, and render it 
 more sure, profitable, and interesting to every one, than it has heretofore been. By 
 E. W. Phelps. * 
 
 EVERY LADY HER OWN FLOWER GARDENER; 
 
 Addressed to the Industrious and Economical only ; containing 
 Simple and Practical Directions for Cultivating Plants and Flowers; also, Hint? for 
 the Management of Flowers in Booms, with brief Botanical Descriptions of Plants and 
 Flowers. The whole in plain and simple language. By Lottisa Johnson. 
 
 THE COW ; DAIRY HUSBANDRY AND CATTLE BREEDING. 
 
 By M. M. Milburn, and revised by H. D. Kichardson and Ambrose 
 Stevensl With Illustrations. 
 
 WILSON ON THE CULTURE OF FLAX ; 
 
 Its Treatment, Agricultural and Technical ; delivered before 
 the New York State Agricultural Society, at the Annual Fair at Saratoga, in Septem- 
 ber last, by John Wilson, late President of the Eoyal Agricultural College at Ciren- 
 cester, England. B 
 
 WEEKS ON BEES: A MANUAL. 
 
 Or, an Easy Method of Managing Bees in the most profit a- 
 ble manner to their owner, with infallible rules to prevent their destruction bv th« 
 Moth ; with an Appendix by Wooster A. Flanders. 
 
 REEMELIN'S (CHAS.) VINE DRESSER'S MANUAL ; 
 
 Containing full Instructions as to Location and Soil ; Prepara- 
 tion of Ground; Selection and Propagation of Vin^s; the Treatment of a Young 
 V meyard ; trimming and training the vines ; manures and the making of * ine. Every 
 department illustrated. ' 
 
 HYDE'S CHINESE SUGAR CANE; 
 
 Containing its History, Mode of Culture, Manufacture of the 
 Sugar, &c. ; with Reports of its success in diiferent parts of the United States. 
 
Ifl Books Published by A. 0. Moore. 
 
 BEMENT'S (C. M.) RABBIT FANCIER ; 
 
 A Treatise on the Breeding, Rearing, Feeding, and General 
 
 Management of Eabbits, with remarks upon their diseases and remedies ; to -which 
 are added full directions for the construction of Hutches, Babbitries, &c, together with 
 recipes for cooking and dressing for the table. 
 
 RICHARDSON ON DOGS: THEIR ORIGIN AND VARIETIES; 
 
 Directions as to their General Management. With numerous 
 original anecdotes. Also Complete Instructions as to Treatment under Disease. By 
 H. D. Kichardson. Illustrated with numerous wood engravings. 
 This is not only a cheap, but one of the best works ever published on the Dog. 
 
 LIEBIG'S (JUSTUS) FAMILIAR LETTERS ON CHEMISTRY ; 
 
 And its relation to Commerce, Physiology, and Agriculture 
 
 Edited by John Gabdeneb, M.D. 
 THE DOG AJD GUN; 
 
 A few Loose Chapters on Shooting, among which will be found 
 some anecdotes and incidents. Also instructions for Dog Breaking, and interesting 
 letters flnm Sportsmen. By a Bad Shot. 
 
 THE PRESERVATION OF FOOD; 
 
 The various methods of preserving Meats, Fruits, Vegetables, 
 
 Milk, Butter, Grain, &c, by drying, smoking, pickling, and other processes. By E, 
 Qoodeich Smith. 
 
 /