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THE lT) X^ 
 
 AMERICAN 
 
 FRUIT CULTURIST, 
 
 CONTAINING PRACTICAL DIRECTIONS FOR 
 
 THE PROPAGATION AND CULTURE 
 
 OF 
 
 FRUIT TREES 
 
 IN THE 
 
 NURSERY. ORCHARD, AND GARDEN. 
 
 H^'ith Descriptions of the Principal American and Foreign 
 Varieties cultivated in the United States. 
 
 \y \ By JOHN yTHOMAS. 
 
 1 
 
 ■^^'bl' *u^.-is^i''^ 
 
 ILLUSTRATED WITH FOUR HUNDRED AND EIGHTY ACCURATE FIGURES. 
 
 NEW YORK : 
 WILLIAM WOOD & CO.. 6i WALKER STREET. 
 
 1867. 
 
 V 
 
Entered accordint; in ArV of Coiiiiress. in the year 1867, l)y 
 
 JOHN J. THOMAS, 
 
 In the Clerk's Office ot" tlic District Coint of the United States for the Southeni Distri<f> 
 of New York. 
 
 
 C^ \\~J y The New York Printing Compaxv, 
 
 0^ / *3 %\. ?,-\,a}id%'i, Centre Street, 
 
 ,- K J New York. 
 
a' 
 
 PREFACE 
 
 The first edition of the Fruit Culturist, the basis of 
 the present work, was written more than twenty years 
 ago, and a year before the appearance of Downing's first 
 edition of the Fruits and Fruit Trees of America. It 
 was subsequently much enlarged, and several revised 
 editions afterwards appeared. The rapid progress made 
 of late years in the culture of fruit has required a still 
 further revision. The present edition has been newly 
 arranged, and most of it rewritten. Being intended as a 
 guide to the pra6lical cultivator, its obje6l is to furnish 
 useful directions in the management of the nursery, fruit- 
 garden, and orchard, and to assist in the sele6lion of the 
 best varieties for cultivation. It does not claim to be a 
 complete work on the pomology of the country, but aims 
 to give full descript' .is only of valuable or promising 
 fruits suited to the country at large, or which may have 
 been popular in certain districts. Varieties which are 
 very little known, whose position or value is undeter- 
 mmed, or which have been found unworthy of further 
 attention, are consigned to the. general Descriptive List 
 and Index, where their leading chara6feristics are briefly 
 noticed. 
 
 As some confusion would result from a promiscuous 
 assemblage of all the different varieties, a systematic 
 arrangement has been adopted for the principal fruits. 
 
iv Preface. 
 
 By placing them under separate and characleristic heads, 
 the cultivator is enabled to distinguish and remember 
 each sort with more readiness than where all are thrown 
 indiscriminately together. The names of those fruits 
 which have been proved of the greatest general value or 
 which have received a large vote in their favor, either in 
 particular regions, or throughout the country, are distin- 
 guished by being printed in small capitals. One of the 
 chief points for determining the classification is the time 
 of ripening ; and the principal fruits are separated into 
 summer, autumn, and winter sorts. As the time of 
 ripening, hov.^ever, varies several weeks in different parts 
 of the country, and no exa6t line could be drawn for these 
 three divisions, it would be stri6lly correct to classify 
 them as early, medium, and late. With this understand- 
 ing, however, the terms used will answer the purpose, and 
 will not mislead. 
 
 The limits of the work, and the condensed chara6fer 
 of the descriptions, have often forbidden a reference to 
 authorities. A general acknowledgment, however, is due 
 to the works of Charles Downing and P. Barry, of New 
 York ; of F. R. Elliott, of Ohio, and Wm. N. White, of 
 Georgia ; and to Hoveys Magazine, the Gardeners 
 MontJily, the Hoi'ticnltiirist, and Album de Pomologie, for 
 descriptions of new or rare varieties. The author is also 
 specially indebted to Marshall P. Wilder, of Boston, 
 President of the American Pomological Society ; to 
 Charles Downing, of Newburgh ; and to Ellwanger and 
 Barry, of Rochester, for much valuable information 
 received in various ways. 
 
CONTENTS 
 
 Part I. General Principles and Practice. 
 
 CHAPTER I. 
 
 Imioduciory remarks, 7 — Profits and advantages of Fruit Culture, 8 — Beneficial efFctts, 9. 
 
 CHAPTER 11. 
 Leading principles in the growth of Trees, 10 — Strucflure of Plants, 11 — Stem and Branches, 
 13 — Buds, 14 — Leaves, 15— Process of Growing, 16 — Flowers, 19 — Species and Varie- 
 ties, 21. 
 
 CHAPTER III. 
 Production of new varieties, 22 — By crossing, 23. 
 
 CHAPTER IV 
 Propagation of sorts, 27 — Cuttings. 28 — Layers, 30 — Grafting, 32 — Saving mice-gnawed 
 trees, 38 — Budding, 39. 
 
 CHAPTER V. 
 Soils, 44 — Manures, 45 — Situation for orchards, 46 — Enclosures and Hedges. 49. 
 
 CHAPTER VI. 
 
 Preparation of the soil. 54 — Laying out orchards, 55 — Transplanting, 57 — Watering. 63 — 
 Mulching, ^4 — Heeling in. 65 — Distances, 68. 
 
 CHAPTER VII. 
 
 Cultivation of the soil, 70 — Renovating old trees, 75 — Manuring orchards, 76. 
 
 CHAPTER VIII. 
 Principles and pracflice of pruning, 78 — Time for pruning, 80 — Giving the desired form, 82 — 
 Making the cut. 84 — Prunmg young apple trees, 85 — Pyramids. 87 — Pruning old 
 orchards, gi — Pruning the peach. 92— Root pruning. 95 
 
 CHAPTER IX. 
 
 Tools and implements, 97 — Labels, 103. 
 
 CHAPTER X. 
 Thinning fruit, 107 — Gathering. 108 — Assorting and packing for market, iii — Keeping 
 fi-uit, 117 — Preserving by artificial means, 121. 
 
 CHAPTER XI. 
 
 Fruits to supply a family, 127 — Plan of fhiit garden, 128. 
 
vi Contents. 
 
 CHAPTER XII. 
 
 Management of nurseries, 133— Planting seeds, 137 — Cultivation. 138 — Budding and grafting, 
 138 — Digging and packing, 140. 
 
 CHAPTKR XIII. 
 
 Insects and diseases. 144— Orchard caterpillar, 144 — Borer. 145 — Apple-worm, 147 — Aphis, 
 147 — Bark-louse, 148 — Canker-worm, 149 — Peach-grub, 150 — Curculio, 152 — Rose-bug, 
 156 — Currant-worm. 156— Thrips, 157 — Flea-beetle, 157 — Blight, 157 — Black-knot, 
 160 — Leaf-blight, 161 — Yellows, 161 — Alildew, 162. 
 
 CHAPTER XIV. 
 Terms used in describing fruits, 164. 
 
 Part II. The Different Kinds of Fruits. 
 
 CHAPTER I. 
 The Apple. — Budding — Root-grafting, 177- — Planting orchards, 182— Pruning. 184 — Grafting 
 old trees, 185 — Depredators, 186 — Changes, 187— Dwarf-apples, 187 — Descriptions of 
 varieties, 189. 
 
 CHAPTER II. 
 The Pear. — Propagation, 234 — Dwarf-pears, 236 — -Arrangement of varieties, 241 — Descrip- 
 tions of varieties, 250 — Re-grafting large trees, 296. 
 
 CHAPTER III. 
 The Quince, 299 — Varieties, 301. 
 
 CHAPTER IV. 
 The Peach and Necflarine, 301 — Propagation, 303 — Raising in Pots, 308 — Ripening by fire- 
 heat, 316 — Winter protedlion, 311 — Descriptions of varieties, 314 — Nectarines, 328. 
 
 CHAPTER V. 
 The Apricot. — Culture, 331- -Varieties, 332. 
 
 CHAPTER VI. 
 The Plum. — Raising the young trees, 336— Descriptions of varieties, 337 
 
 CHAPTER VII. 
 The CheiTy. — Propagation, 360 — Soil, 361 — Dwarf Cherries, 362 — Descriptions of varie- 
 ties. 364. 
 
 CHAPTER VIII. 
 The Grape, 376 — Propagation, 377 — Layering, 377— Cuttings, 379 — Single buds, 380— Root- 
 grafting. 383— Training, 384 — Transplanting. 384 — Trellis, 385 — Training on the 
 trellis, 387 — Pruning, 388 — Soil, 392 — Distances. 393 — Grape-houses, 393— Descriptions 
 of varieties, 399. 
 
 CHAPTER IX. 
 
 The Strawberry. — Cultivation, 411 — Transplanting, 412 — Descriptions of varieties. \sc) 
 
 CHAPTER X. 
 The Currant and Gooseberry, 426 — Varieties of the Currant, 427 — Of the Gooseberry, 429. 
 
 CHAPTER XI. 
 The RaspbeiTy and Blackberry, 432 —Varieties of the Raspberry, 433 — Culture of the Black- 
 berry, 437 —Varieties, 438. 
 
 Sele<5l Lists of Fruits, 439. 
 
 Monthly Calendar of Work, 449. ^ 
 
 Descriptive Catalogue and Index, 455. 
 
 General Index, 507. 
 
 (Jlossary, 510. 
 
THE 
 
 American Fruit C-ulturist. 
 
 CHAPTER I. 
 
 INTRODUCTORY REMARKS. 
 
 It is scarcely necessary at the present time, when so many are 
 engaged in the culture of fruit-trees, to go into an argument to show 
 its advantages. The most convincing proof is furnished by the fruit 
 itself; whether it be from the single loaded plum or apricot-tree in 
 the narrow yard of the townsman, or the broad orchard bending 
 under the myriads of delicious specimens on the spacious grounds 
 of the farmer. 
 
 The climate and soil of our country afford unequalled facilities for 
 the cultivation of fruit. A rich treasure lies within the reach of its 
 inhabitants, in the profusion of delicious kinds which successive 
 months may be made to supply. Yet, but few have availed them- 
 selves fully of these advantages. Even the rapid increase of fruit 
 culture within the past few years has but thinly spread its bounties 
 over a widely-expanded and thickly-peopled territory. 
 
 In traversing the country-, neat cottages and comfortable farm- 
 houses are seen everywhere interspersed, and plenty is indicated by 
 loaded orchards and abundant harvests. But how few of the pros- 
 perous owners are fully aware of the rare delicacies their fertile lands 
 are capable of yielding. How many cultivate enough of the best 
 peaches to obtain " from the loaded bough the mellow shower," for 
 ten successive weeks ? What number know that plums, rich, juicy, 
 and bloom-dusted, may be had fresh from the tree, from early wheat- 
 harvest till the ground freezes in autumn } Who among them par- 
 
8 Introductory Remarks. 
 
 take of the fifty best melting pears, out of the thousand varieties 
 which have fruited in this country ? And, especially, who practically 
 knows that a whole yearly circle of fruits is within his reach, begin- 
 ning with the most refreshing strawberries, raspberries, and cherries, 
 for early summer ; including the richest plums, apricots, peaches, and 
 nectarines, for summer and autumn ; and closing with high-flavored 
 pears, apples, and grapes, extending their season of ripening through 
 all autumn and winter, and far into the succeeding spring ? Hap- 
 pily, the number of cultivators is rapidly increasing, who may place 
 upon their tables many delicious sorts, on almost any day of the 
 entire year. 
 
 The cultivation of fruit has been retarded by a mistaken estimate 
 of the time required for young trees to come into bearing. But this 
 error is fast disappearing before skilful culture. It is become well 
 known, that he who plants trees, plants for himself, as well as for his 
 children. Bad treatment may long retard the growth and bearing of 
 a tree. Enveloped in weeds and grass, what young plant could 
 flourish ? What farmer would think a moment of raising good corn 
 in the thick and tall grass of a meadow .'^ No wonder, then, that a 
 young tree, similarly treated, lingers in feebleness and disease. But 
 give it for a few years a mellow, clean, and fertile soil, and wide- 
 spreading branches will soon bend under copious loads of fruit. To 
 adduce instances : in a single garden, apple-trees, tlie fifth year from 
 setting out, yielded a bushel each ; peach-trees, the third summer, 
 bore three pecks ; and a Bartlett pear, two years from transplanting, 
 gave a peck of superb fruit ; none of them were an inch in diameter 
 when transplanted, nor was their treatment better than that which 
 every good farmer gives his carrots and potatoes. 
 
 The profits arising from the cultivation and sale of the best fruit 
 are becoming well understood by skilful planters. Even under ordi- 
 nary management, good apple orchards yield more than the best 
 farm crops. From fifty to one hundred dollars per acre is a com- 
 mon yearly return ; while to those who give their orchards the best 
 attention in culture and pruning, and carefully thin out, assort, pack 
 in the best manner, and ship to markets where their reputation is 
 known, the finest sorts have often yielded an annual return of two to 
 three hundred dollars per acre. With such fruits as strawberries, 
 grapes, and pears, where more knowledge and skill are required in 
 raising, picking, and marketing, still larger profits have been 
 obtained. Strawberries, as commonly raised, bring an annual return 
 of two or three hundred dollars per acre ; but the best managers, 
 who obtain large and delicious fruit by high culture, clipping the 
 
Introductory Remarks. g 
 
 runners, assorting and packing, and securing beforehand good mar- 
 kets, rarely fail of obtaining eight hundred to one thousand dollars. 
 Isabella grapes have commonly yielded, by good management, a net 
 profit of three to five hundred dollars annually, except in unfavorable 
 seasons, and the Delaware a much larger sum. The pear crop, 
 liable to many vicissitudes, has frequently yielded five hundred dol- 
 lars, and sometimes even double this amount ; and will doubtless 
 continue to do so to those who understand the sele6lion of the most 
 produdlive and healthy sorts, and the proper treatment they re- 
 quire. 
 
 It is not, however, merely as a source of income that the cultiva- 
 tion of the finer kinds becomes profitable. The family which is at 
 all times supplied with delicious and refreshing fruit from its own 
 gardens, has within its reach not only a very important means of 
 economy, but of real domestic comfort. An influence is thus intro- 
 duced of an exalted charafter ; a tendency is direftly exerted to- 
 wards the improvement of the manners of the people. Every 
 addition to the attradlions of home has a salutary bearing on a 
 rising family of children The difference between a dweUing with 
 well planted grounds, and well furnished with every rural enjoyment, 
 and another where scarcely a single fruit-tree softens the bleakness 
 and desolation, may, in many instances, to a young man just 
 approaching aftive life, prove the turning influence between a life of 
 virtue and refinement on the one hand, and one of dissipation and 
 ruin from the eifefls of a repulsive home, on the other. Nor can 
 any man, even in the noon or approaching evening of life, scarcely fail 
 to enjoy a higher happiness, with at least an occasional intercourse 
 with the blossoming and loaded trees which his own hand has 
 planted and pruned, than in the noise of the crowd and tumult of the 
 busy world. 
 
 I* 
 
CHAPTER 11. 
 
 LEADING PRINCIPLES OF THE GROWTH OF TREES. 
 
 The formation of a large tree from a minute seed, is one of the 
 most interesting and wonderful occurrences in nature. It is import- 
 ant that the fruit culturist should so understand the process as to 
 know what will hasten it on one hand, or retard it on the other. By 
 understanding these principles, the necessary rules will be greatly 
 simplified, and the diredfions rendered more clear and obvious. 
 
 GERMINATION. 
 
 The first movement of the seed towards forming a new plant is 
 termed gerfuination. After the plant is formed, and its growth is 
 carried on through the agency of its leaves, the process is termed 
 vegetation J the latter immediately following the former. 
 
 To produce germination, seeds require heat, moisture, and air, but 
 not light. It will be observed that these three requisites are present 
 when seeds are slightly buried in moist, warm, mellow earth. Heat, 
 although essential to all seeds, varies in the degree required by dif- 
 ferent species. The chickweed, for instance, will vegetate nearly 
 down to the freezing-point ; while tropical or hot-house plants often 
 need a blood heat. Nearly every person has seen proofs of the 
 necessity of moisture for the germination of seeds — indicated by the 
 pra6lice of watering newly-sown beds. The florist is aware that 
 minute seed, which cannot be planted deep, as the portulacca, must 
 be kept moist by a thin covering or shading. It is often requisite to 
 bury seeds to a considerable depth, in order to secure a proper 
 degree of moisture to start them. On the other hand, they will 
 sprout on the surface unburied, if kept constantly showered. 
 
 The third requisite, air, is an important one. Seeds may be kept 
 dormant a long time by deep burying. Nurserymen have often 
 retained the vitality of peach-stones for a year or two, by burying 
 them a foot or more in compa(5l earth. Other seed might doubtless 
 be kept for a time in the same way. Planting too deep is often fatal 
 
Leading Principles of the Gnnvt/i of Trees. 
 
 1 1 
 
 to the success of a crop. The seeds of noxious weeds remain many 
 years buried beneath the soil, until cultivation brings them up, mixes 
 them with the soft mellow surface, accessible to air, when they spring 
 up in profusion over the ground. 
 
 As a general rule, seeds germinate and grow most readily when 
 buried to a depth of from three to five times their diameter, in soils 
 of ordinary moisture. 
 
 In order to produce germination, moisture must find ready access 
 to the interior of the seed. It is often excluded, if the coats have 
 been allowed to become too dry. The thick coverings of the chest- 
 nut, horse-chestnut, and many seeds of similar chara6ler, if left a 
 few days exposed to the air, become so hard as to prevent it. To 
 secure success, they must be kept moist by imbedding them in moist 
 sand, leaf-mould, or moss, from the moment they separate from the 
 tree until planted in the earth. Apple seeds and some others, which 
 have been allowed to become too dry, may frequently be started by 
 scalding and then exposing them to the aflion of the frost ; and by 
 repeating the process several times, there is greater certainty of ger- 
 minating. As the scalding and cooling must be quickly done, por- 
 tions not larger than two oj three pounds should be taken at a time. 
 The objedl in cracking peach and 
 plum-stones before planting, is to 
 admit air and moisture — a process 
 which is also hastened by subje6l- 
 ing them to freezing and thawing. 
 
 The Strit^liire of the Plant or 
 Tree. — All plants, in the first place, 
 are manufaftured or built up of 
 innumerable little cells, sacs, or 
 cavities. These are usually not 
 over a five-hundredth part of an 
 inch in diameter, and in many plants 
 they are still smaller. Fig. i ex- 
 hibits a small part of the young 
 shoot of the peach, cut across — the 
 whole shoot presenting at least 
 10,000 of these little vessels, only 
 visible under a good microscope. 
 The branch of an apple-tree, an 
 inch in diameter, cut across, shows about one million. This cellular 
 struflure exists throughout the roots, stems, shoots, leaves, flowers, 
 and fruit. 
 
 
 Cross-section of tJu sap-vessels of a 
 yoiaig shoot of a peach, greatly ntag- 
 nified — a. bark ; b, wood ; c, pith. 
 
12 Leading Principles of tlie Growth of Trees. 
 
 The cells of plants usually vary from i-3ooth to i-5ooth of an inch 
 in diameter, and it is obvious that during vigorous growth the plant 
 must form them with great rapidity. A shoot of asparagus increases 
 the length of one cell every ten seconds ; and as its diameter embraces 
 many thousands, from fifty to a hundred million are formed every 
 day. The building up of the plant of these cells has been compared 
 to the erection of a house by the successive addition of bricks ; but 
 if as many bricks were daily added to a stru6lure, they would be 
 enough to make a building daily larger than the great pyramid of 
 Egypt, or the Coliseum at Rome. Yet every one of these cells is 
 as perfe6l and finished as the finest work of art. 
 
 THE ROOT. 
 
 The root consists of several parts. The mam root, also called 
 the tap root, is the large central portion, extending direftly down- 
 wards ; the lateral roots are subdivisions or branches of the main 
 
 root ; the fibres are the 
 small thread-like roots pro- 
 ceeding from the laterals ; 
 and the spongioles or sponge- 
 lets^ are the porous and 
 .spongy extremities of the 
 fibres, when they are ex- 
 tending in length, and 
 through which they receive 
 much of the sap from the 
 soil. Fig. 2 is a greatly 
 magnified se6lion of a spongelet. 
 
 The collar is the point of union between the root and the stem, but 
 its place may be easily changed in many young plants by banking 
 up the stem, which will emit new roots above. Or, a branch may be 
 buried, as in layering grape-vines, honeysuckles, gooseberries, and 
 many other woody plants. Small portions of roots attached to a 
 graft will often produce a new plant ; this is especially the case with 
 the grape and rose, which are extensively propagated in this way ; 
 and also in some degree with the apple, of which, however, when 
 thus root-grafted, larger portions sliould be employed of the roots 
 of one-year, or at most two-year seedlings. 
 
 Fig. 2. 
 Greatly iittigiiificd sfin 
 
Leading Principles of the Growth of Trees. 13 
 
 THE STEM AND BRANCHES. 
 
 As roots are annual, biennial, ox perennial, as they continue liv- 
 ing one, two, or more seasons ; so the stem is herbaceons or woody, 
 as it grows only one year or more — in the latter instance hardening 
 into wood. Woody plants, when small, are called shrubs, as the 
 rose, gooseberry, and currant. When large, they are trees, as the 
 apple, pine, and oak. A dwarf apple, made small by budding any 
 common variety on the small Paradise stock, becomes a shrub. 
 Suckers are branches springing up from underground stems ; some- 
 times they come from mutilated roots. Runners are creeping stems, 
 which strike roots at the tips and form leaves there, as in the straw- 
 berry. A single strawberry plant will in this way produce a hundred 
 new ones or more in a sumrjier ; and by care ten thousand by the end 
 of the second year, a million the third, and so on. 
 
 Outside-growing woody stems (or those which are two-cotyle- 
 doned) are made up of the bark, wood, and pith. The liber, or inner 
 bark, lies next the wood ; and the rind or outer bark, on some trees, 
 forms gradually into a thick, hard, corky substance, termed cortical 
 layers. When young it is the green bark, and performs an office in 
 the growing plant similar to that of the leaves. The sap descends 
 from the leaves through the inner bark, and deposits new layers of 
 both wood and bark yearly. Thus the newest bark is inside, and 
 the newest wood outside. 
 
 Wood. The outer wood, which is the youngest and freshest, is 
 called the alburnum or sap-wood. The heart-wood is the older, 
 harder, and usually more dried portion ; and it bears the same rela- 
 tion to the sap-wood, as the cortical layers do to the liber. The 
 pith, in young plants, performs a useful office by retaining moisture ; 
 but in old trees it becomes dry, shrivelled, and useless, and trees 
 grow as well where it has been cut out. 
 
 Branches. These consist of main branches, or limbs ; secondary 
 or smaller branches ; and shoots, or the extremities, being one year's 
 growth. Thorns are a modification of branches, and are sometimes 
 simple, as in the common thorn ; or branched, as in the honey- 
 locust. Ungrafted pear-trees often present all the intermediate forms 
 between perfect branches and perfe6l thorns. Prickles grow only 
 from the bark, and when the bark is stripped off they are all taken 
 off v.'ith it ; but thorns remain attached to the wood. 
 
 Buds are of two kinds, leaf 2in6. foiver. The former grow into 
 branches, the latter produce fruit. To distinguish these buds is of 
 great importance to the cultivator of fruit-trees. In Fig. 3, A repre- 
 
14 Leading Principles of the Growth of Trees. 
 
 Leaf and flower buds, b, b, flower buds ; 
 c, c, leaf buds. 
 
 sents a portion of the branch of a pear-tree, and b, b, b, are flower 
 
 or fruit-buds on the extremi- 
 ties of short spurs termed 
 fruit-spurs ; and c, is a leaf- 
 bud on a one-year shoot. B 
 exhibits these two kinds of 
 buds as seen on the cherry, 
 b, b, being the rounded fruit- 
 buds, and c, c, the sharper 
 leaf-buds. 
 
 Causes of this difference. 
 When young trees grow ra- 
 pidly, all their buds are leaf- 
 buds ; when they become 
 older and grow more feebly, 
 many of them become flower 
 or fruit-buds. One is the re- 
 sult of rapid, and the other 
 of slow growth. Check the 
 growth of a young tree by 
 transplanting it, or by root-pruning, or by neglecting cultivation, or 
 allowing it to grow with grass, and many fruit-buds will be found 
 upon it, and it will bear early. But as the growth is unnaturally 
 enfeebled, the fruit is not always of the best quality. The natural 
 diminution of vigor from increased age furnishes better fruit. Fruit- 
 buds are likewise produced by checking the free flow of the sap in 
 grafting on dissimilar stocks ; as, for example, the pear on the quince, 
 producing dwarf pear-trees. The fruit-spurs shown by A, Fig. 3, 
 are nothing more than stunted shoots, originally produced from leaf- 
 buds, but which, making little growth, have become fruit-bearers. 
 The vigorous one-year shoot of the cherry, B, is mostly supplied 
 with leaf-buds, but the short spurs on the second year's wood, which 
 are but dwarfed branches, are covered with fruit-buds, with only a 
 leaf-bud in the centre. 
 
 It is not, however, always the slowest-growing kinds of fruit-trees 
 that bear soonest. There appears to be a constitutional peculiarity, 
 with different sorts, that controls the time of beginning to bear. 
 The Bartlett, Julienne, and Howell pears, vigorous growers, bear 
 much sooner than the Dix and Tyson, which are less vigorous. 
 
 By pruning away a part of the leaf-buds, the fruitfulness of a 
 tree may be increased ; and by pruning away the fruit spurs, bear- 
 ing may be prevented, and more vigor thrown into the shoots. 
 
Leading Principles of the GrowtJi of Trees. 1 5 
 
 Buds are lateral^ when on the side of a shoot ; and terminal, 
 when on the end. Terminal buds are nearly always leaf buds, and 
 usually being larger and stronger than others, make stronger shoots. 
 All buds are originally formed as leaf buds, but the more feeble are 
 generally changed to fruit buds. Now, it happens that on many 
 kinds of trees, the feebler buds are on the lower parts of shoots (by 
 lower is meant furthest from the tip), and these consequently often 
 change to fruit-buds. This change in some kinds of trees, as cherry 
 and plum, takes place the year after they are formed ; and in others 
 the same year, as, for instance, in the peach and apricot. This 
 transformation is a very curious process, and is efFefted by the em- 
 bryo leaves changing to the organs of the flowers. A contrary 
 change of stamens to flower leaves produces double flowers. 
 
 Latejit Buds. Only a small proportion of all the buds formed 
 grow the second year ; the rest remain dormant or latent for years, 
 and are made to grow and produce shoots only when the others are 
 destroyed. 
 
 Adventitious Buds are produced by some trees irregularly any- 
 where on the surface of the wood, especially where it has been 
 mutilated or injured ; and they form on the roots of some trees 
 which are cut or wounded. In these cases such trees may be 
 usually propagated by cuttings of the roots. 
 
 Leaves. These are commonly made up of two principal parts, viz. 
 the framework, consisting of the leaf-stalk, ribs, and veins, for 
 strengthening the leaf, and supplying it with sap ; and the green 
 pulp, which fills the meshes or interstices. The whole is covered 
 with a thin skin or epiderrnis. The green pulp consists of cells of 
 
 various forms, with many air-spaces be- x- . 
 
 tween. The cells are commonly placed --rii=it=LL_lL_'L)CjC 
 very compadlly together on the upper 
 side of the leaf, and more loosely, or with 
 air-spaces, on the lower side — hence the 
 reason that leaves are usually lighter- 
 colored below. Fig. 4 is a highly mag- 
 nified seftion of a leaf, showing the green 
 cells, air spaces, and epidermis above 
 and below. Leaves have also breatJiing 
 pores, through which moisture and air 
 are absorbed, and vapor given oiT. Fig. 4. 
 
 T^i 11 , •„„ „ ^„,] Magnified cross senion of leaf. 
 
 They are so small as to require a good ^ ■' ■' -^ 
 
 microscope to discover them ; and they vary in different plants 
 from 1,000 to 170,000 on a square inch of surface. The apple and 
 
1 6 Leading Principles of the Growth of Trees. 
 
 pear have about 25,000 or 30,000, and the white Hly about 60,000 
 to the square inch. They are mostly on the lower side of the leaf. 
 Fig. 5 represents the pores on an apple-leaf. Leaves are a contri- 
 vance for increasing the surface exposed to the air and sun. 
 ^^^% Prof Gray says the Washington elm at Cambridge was es- 
 ^Sv^/rf timated to bear " seven million leaves, exposing a surface 
 vTTc;/ of 200,000 square feet, or about five acres of foliage." A 
 ^W Y common fully grown apple-tree has from three to five hun- 
 vi\V^ dred thousand leaves, and the breathing pores they all con- 
 Kig. 5. tain must be more than a thousand million. 
 
 THE PROCESS OF GROWING. 
 
 Water is absorbed by the roots, and undergoes a very slight 
 change ; matter from the cells of the root is added (as sugar, in the 
 maple), and it is then denominated sap. It passes from cell to cell 
 upwards, through the sap-wood, until it reaches the leaves. The 
 cells being separate, and not continuous tubes, it is conveyed from 
 one to another through a great number of partitions ; in the bass- 
 wood, for example, which has very long cells, it passes about 
 2,000 partitions in rising a foot. 
 
 When the sap enters the leaf, it emerges from the dark cells 
 through which it has been passing, and is spread out to the light of 
 the sun. A large portion is evaporated through the breathing 
 pores, and it becomes thickened. The carbonic acid of the air, and 
 the small portion of the same acid which the sap contained before it 
 entered the roots, now forms a combination with the oxygen and 
 hydrogen of the sap, and produces the triple compound of oxygen, 
 hydrogen, and carbon, which constitutes woody fibre — the oxygen 
 of the carbonic acid escaping. This escape of oxygen may be seen 
 by placing leaves under water in the sunshine. Innumerable little 
 bubbles of oxygen form on the surface of the leaves, and give them 
 a silvery appearance. If continued, air-bubbles rise in the water, 
 and if a glass tumbler full of water is inverted over them, pure oxy- 
 gen in small quantities may be procured. A plant growing in car 
 bonic acid gas, takes the carbon, and leaves the oxygen ; in this 
 way changing the acid to oxygen. Growing plants thus perform a 
 most important office by purifying the atmosphere. Fires in burning, 
 and animals in breathing, consume carbon, combine it with oxygen, 
 and then throw oflf the carbonic acid thus formed. This acid, being 
 poisonous, would after a while become so abundant as to prove 
 injurious to animal life, were it not for the wise provision bv which 
 
Leading Principles of the Groivth of Trees. 1 7 
 
 plants consume it and restore the oxygen. Connefted with this, 
 there is another interesting proof of creative design. If there were 
 no carbonic acid in the air, plants could not grow ; but one-twenty- 
 tive-hundredth part, as now exists, supplies food for vegetation, and 
 does not affecT; the health of animals and man. 
 
 Leaves require sunlight to enable them thus to decompose car- 
 bonic acid. It does not go on in a dark room, or in the night. An 
 excess of oxygen in a plant makes it pale in color, and either sour 
 or insipid in taste ; an excess of carbon makes it dark green, high- 
 flavored, or bitter. Hence, a potato growing in a dark cellar is pale 
 or white ; hence the process of blanching celery and sea-kale to 
 remove the bitter taste. Hence also the reason that a potato much 
 exposed to the sun imbibes too much carbon, and becomes bitter. 
 Hence, too, strawberries and other fruits are more acid when hidden 
 by leaves or in cloudy weather ; and apples on the thickly-shaded 
 part of an unpruned tree are more sour and imperfedt than where, 
 by good pruning, the leaves which feed them are fully exposed to the 
 light, and receive a proper share of carbon. 
 
 The sap, thickened, reduced in bulk, and prepared in the leaves, 
 then descends through the inner bark, forming a layer of fresh, half- 
 liquid substance, between bark and wood, called the catnbhim — 
 most of which, by hardening, constitutes a new layer of wood — a 
 small part making a new layer of bark. The annual deposits of 
 new wood form distinft concentric rings, by which the age of the 
 tree may be counted when the trunk is cut through. That this is 
 the mode by which wood in exogenous trees is deposited, may be 
 proved by an interesting experiment, performed by slitting the bark 
 of a young tree, lifting it up carefully, and then slipping in between 
 wood and bark a sheet of tin-foil, and binding the 
 bark on again. The bark will deposit layers of 
 wood outside the tin-foil, and none inside ; and after 
 a lapse of years the concentric rings will be found to 
 correspond exa6lly with the time since the opera- 
 tion was performed. 
 
 The descent of the forming wood in the inner bark 
 may be shown by tying a ligature around a growing 
 branch, or by removing a ring of bark. The down- 
 ward currents are obstru6led, like that of a stream 
 by a dam, and the new wood accumulates above the 
 obstruftion, and not below, as shown in Fig. 6. 
 
 In Grafting, it is essential that some portions of 
 the cut surfaces uniting the stock and shoot should p-^g 6. 
 
i8 Leading Principles of the Groivth of Trees. 
 
 be placed so accurately together that the sap may flow up 
 through the alburnum or sap-wood from the stock to the shoot, 
 and back again through the inner bark of the shoot to that 
 of the stock. When this union takes place, the rest of the cut 
 faces, even if some distance apart, are soon cemented by the 
 newly-forming wood, which fills all the vacant space. 
 
 In Bzidding, the newly-set bud is cemented to the wood of the 
 stock by the cambium, which hardens and fastens it. The next 
 spring the bud grows, forms a shoot, and the two portions become 
 securely united by the new wood. Unless there is enough of the 
 cambium to cement the wood to the stock, the operation cannot 
 succeed ; and this is the reason why, with vigorously growing 
 stocks, which are depositing much, budding succeeds better than 
 with feeble growers, where but Httle of this cement exists. 
 
 The rapidity with which leaves exhale moisture, is shown by 
 severing them from the stem in dry weather. They soon wither 
 and become dry. Cut a shoot from a tree, and throw it down in 
 the sun's rays, and it will quickly shrivel, in consequence of the 
 rapid escape of its moisture through the leaves. But first cut off all 
 the leaves, and the shoot will remain plump a long time. This is 
 the reason that it becomes necessary to remove the leaves at once 
 from scions cut for budding. 
 
 Hence also the reason that plants and trees are so liable to die if 
 transplanted with the leaves on, a disaster which may be partially 
 prevented in trees by removing the leaves ; and in plants or cuttings 
 with leaves on, by covering them immediately with a bell-glass, 
 which, by holding the watery vapor, keeps a humid atmosphere 
 about them. It is for this reason, also, that when young trees lose 
 a large portion of their roots, a part of the top must be cut off, to 
 prevent the heavy evaporation which all the leaves would occasion. 
 
 A sunflower plant, about three feet high, was found to exhale 
 from its leaves in very dry weather between one and two pints of 
 water in a day. A bunch of growing grass placed beneath a cool 
 inverted glass, soon covered the sides of the glass with condensed 
 drops from the vapor, and in a few minutes the water ran down the 
 sides. These experiments show the great amount of water needed 
 by growing plants ; and also prove the mistake which some persons 
 commit, by leaving weeds to grow to shade the ground and keep it 
 moist, while these weeds are a6fually pumping the water rapidly 
 up from the soil, and dissipating it through their leaves. 
 
 The absolute necessity of leaves to the growth of a tree is shown 
 by the faft that when they are stripped off by caterpillars, tlie tree 
 
Leading Principles of the Growth of Trees. ic) 
 
 ceases to grow till new ones expand ; and if often repeated it 
 perishes. When the leaves of young pear-stocks cease to aft, in 
 consequence of leaf-blight, the tree no longer grows ; cambium 
 ceases to form, and they cannot be budded. An interesting illustra- 
 tion of the office of leaves occurred to the writer a few years since : 
 A yellow gage plum-tree set a heavy crop ; but when the fruit was 
 nearly grown, all the leaves dropped. The fruit remained green, 
 flavorless, and stationary, until a new crop of leaves came out. , It 
 then finished growing, acquired a golden color, and a rich, excellent 
 flavor. 
 
 Perfe6l fruit requires perfe6l leaves ; and thick, crowded, half- 
 grown leaves, give small fruit with poor flavor. The great object of 
 pruning, and of summer pruning especially, is to give plenty of 
 good, healthy, and not crowded foliage, and the crop will also be 
 good. 
 
 The green bark of trees and plants performs an office similar to 
 that of the leaves ; and in connexion with the cells adjoining, ap- 
 pears to fulfil sometimes an office which the leaves fail to accom- 
 plish. This is, preserving the identity of the species or variety. 
 For example, bud a /^a;-- tree on a qicince. All the wood above the 
 place of union will be pear-wood ; all below will be quince. All the 
 supplies which come from the pear-leaves change to quince-wood 
 the moment they pass this point ; and if the budding is performed 
 when the quince-stock is smaller than a quill, yet all the wood 
 below, when it becomes a large tree, will still be perfe6l quince- 
 wood, as is shown when any chance shoots or suckers spring up 
 from below. Or bud, for example, the Northern Spy, which has 
 dark bark, with the Bellflower, which has yellow ; and again, bud 
 the snow-apple, which has dark-colored bark, on the Bellflower, and 
 the light-colored Sweet Bough on this — each being an inch above 
 the last budding. Successive dark and light bark, the peculiarity of 
 each variety, will remain as long as the tree grows ; showing con- 
 clusively that the bark performs the finishing process in the manu- 
 faflure of the new wood. 
 
 FLOWERS. 
 
 The obje6l of the flower is the produ6lion of seeds, and through 
 them the reprodu6lion of new plants. The proteding organs of 
 each are, the calyx outside, which is usually, not always, green ; and 
 the corolla, or flower leaves, of various colors, which are next within 
 
?o Leading I^riiiciples of the Grozvth of Trees. 
 
 the calyx. The essential parts of the flowers are the stamens and 
 pistils. Fig. 7 represents an enlarged flower of the cherry, cut 
 
 through the middle, showing the 
 small calyx, the large corolla, the 
 many stamens, and the single 
 pistil. Fig. 8 is a magnified 
 flower of the purslane, showing 
 several pistils. The head of the 
 stamen {b. Fig. 9) is called the 
 anther. It contains a powder 
 C7i\\&d pollen, which is discharged 
 by the bursting of the anther, 
 the pollen being the fertilizing 
 matter, essential to the produc- 
 tion and growth of tlie new seed. The thread-like stalk of the 
 stamen {a) is called the filament. The pistil (Fig. 10) consists of 
 the stigma, c, at the top ; the style, b, its support ; and the ovary, «, 
 
 -.;,■. 7. 
 Flower of the cherry. 
 
 Fig. 8. 
 Purslane floiver. 
 
 Fig. 9. 
 Stamen 
 
 or future seed-vessel. The ovules, d, are the rudimentary seeds. 
 The pollen of the stamens falls on the stigma, and the ovules are 
 fertilized or impregnated, and become seeds. 
 
 Sometimes the stamens and pistils are in different flowers, on dif- 
 ferent parts of the plant. A familiar instance occurs in Indian-corn, 
 the "silk" being the pistils, and unless these are impregnated by the 
 pollen of the anthers at the top, no grains of corn will be produced. 
 
 Sometimes the staminate and pistillate flowers are not only sepa- 
 rate, but are on distin6l plants, as the Buckthorn and Hemp. The 
 pistillate flowers are said to ht fertile, and the staminate sterile, and 
 both must be planted near each other in order to obtain fruit or 
 seed. 
 
Leading Principles of the Growth of Trees. 21 
 
 Sometimes the stamens, when not absent, are so defcdive that 
 they cannot fertih'ze the jjistils, or but imperfeftly. This is the case 
 with what are termed pistillate strawberries ; such, for example, as 
 Hovey's Seedhng and Burr's New 
 Pine. In order to produce good 
 crops, some other variety that has 
 perfect flowers or perfe6lly develop- 
 ed stamens, as the Scarlet, or Wil- 
 son, must be planted near, from 
 which the wind may waft, or the 
 bees carry the pollen to the imper- 
 fe6l flowers. Fig. 1 1 represents the 
 flower of a staminate strawberry, or one where stamens as well as 
 pistils are perfeft ; Fig. 12 is a pistillate flower, the stamens being 
 small, and containing but little pollen in the anthers. Fig. 13 is an 
 
 Fig. II. 
 Staminate flower. 
 
 Pistillate flower. 
 
 Fig. 13- 
 Stamens of Scarlet Strawberry. 
 
 Fig. 14. 
 Stamens of Hovey's Seedling. 
 
 enlarged view of the former, a being the stamens, and b the pistils. 
 Fig. 14 is a flower of Hovey's Seedling, showing at a the dwarfed 
 and useless stamens. Sometimes very favorable circumstances will 
 enable these dwarfs to aftbrd a portion of pollen, and berries will be 
 produced, even if they are remote from other fertilizing varieties. 
 
 SPECIES AND VARIETIES. 
 
 Plants and animals of one species are supposed never to produce 
 a progeny of a difterent one, no matter how many successive gene- 
 rations may intervene. Thus, for example, the seed of a pear never 
 produces an apple, these being distindl species ; but it gives many 
 diiferent sorts of pears, which are only varieties. So the apple pro- 
 duces innumerable varieties, but it can never yield a pear, a c[uince, 
 or a peach. 
 
 The knowledge of the charafler of species, and their affinities, 
 would frequently prevent the blunders which grafters commit, in 
 trying to make the peach grow on the willow or butternut. 
 
CHAPTER III. 
 
 PRODUCTION OF NEW VARIETIES. 
 
 The tendency is more or less common with all plants, when suc- 
 cessively produced from seed, to depart from the chara6ler first 
 stamped upon them. These departures give rise to new varieties. 
 This tendency to vary is increased as plants are removed from their 
 native localities ; and in an eminent degree by cultivation. Planted 
 in gardens, and subjefted to high culture, repeated and successive 
 sowings often develop striking changes in those which for previous 
 centuries had remained unchanged. By a constant seleftion of seeds 
 from the best, a gradual improvement on the original is effe6led. 
 Most of our finest fruits doubtless owe their existence to this 
 improving process. 
 
 While a few of the seedlings from such improved varieties may 
 become still further improved, a far greater number will probably 
 approach towards the original or wild state. The more highly 
 improved the fruit, the greater the difficulty to find one of its progeny 
 which shall excel or equal the parent. In ten thousand seedlings 
 from those high-flavored apples, the Swaar and Esopus Spitzen- 
 berg, it may be quite doubtful if any shall equal in quality those 
 fruits themselves, while most may fall considerably below them. 
 
 The improvements effefted in former ages were doubtless the 
 result of accident, as the ancients were ignorant of the means for 
 their systematic accomplishment. The greatest progress in the art 
 made in modern times was efifefted by Van Mons in Belgium, and 
 Knight in England. 
 
 Van Mons, who direfted his labors chiefly to the pear, obtained 
 many new and excellent varieties, by a constant and successive 
 seleftion of the best seedlings. He first made a large collection of 
 natural stocks, or wild pears, choosing those which, from the appear- 
 ance of the wood and leaf, he had reason to believe would be most 
 likely to give the best fruit. As soon as the first of these bore, he 
 selected the best, and planted the seeds. Seleftions were again 
 
Prodti^ion of Ntnv Varieties. 23 
 
 made from the first of these, and so on in continued succession ; 
 the best and soonest in bearing were uniformly chosen. He thus 
 obtained fruit from the eighth generation ; eacli successive experi- 
 ment yielding an improved result on the preceding. He had, in the 
 early part of this sei-ies of experiments, no less than eighty thousand 
 trees ; hence, in selecting from so large a number, his chance for 
 fine sorts was far greater than from a small collection ; and hence 
 too the reason why, after seven or eight improving generations, he 
 had obtained so many good varieties. In the early stages of his 
 operations, he found "that twelve or fifteen years was the mean 
 term of time, from the moment of planting the first seed of an 
 ancient variety of the domestic pear, to the first fructification of the 
 trees which sprang from them." When his seedlings were at the age 
 of three or four years, he was able to judge of their appearances, 
 though they had not as yet borne ; such only were taken for further 
 trial as exhibited the strongest probability of excellence. It is 
 hardly necessary to remark that in all these trials, the young trees 
 were kept in the highest state of cultivation. 
 
 Van Mons maintained that by selefting and planting the seeds of 
 the first crop on the young tree, the product would be less liable to 
 run back to the original variety than where the seeds were taken 
 from the fruit of an old-bearing or grafted tree ; and to this practice 
 he chiefly ascribed his success. The many instances, however, of 
 fine seedlings from old grafted sorts, throw a shade of doubt over 
 this theory. There is scarcely a question that the same extent of 
 labor expended in crossing varieties, would have given greater 
 success. 
 
 NEW VARIETIES BY CROSSING. 
 
 New varieties are produced in crossing by fertilizing the stigma of 
 one with the pollen from another, as described in the preceding chap- 
 ter. The simplest instance which occurs is that of the strawberry, 
 the pistillate varieties of which must always be impregnated with 
 pollen from staminate sorts. Thus the seed obtained from the ber- 
 ries of every pistillate strawberry are crosses, and if planted will 
 produce new varieties. In fruit-trees, the stamens and pistils are in 
 the same flower, and the chances of accidental mixture from other 
 trees become very small, unless effefted by insefts, which, becom- 
 ing thickly dusted with powder from one flower, plunge into the 
 recesses of another, and effe6t a cross-fertilization. Where many 
 varieties grow in one garden, in close proximity, cases of promiscu- 
 
24 
 
 Produftion of New Varieties. 
 
 ous intermixture are constantly occurring. The crosses tlius pro- 
 duced are shown only by raising fruit from the seedlings. 
 
 In the annexed figure of the pear-blossom (.Fig. 15), the five central 
 organs, a, are the pistils j the upper extremity of each is the stigma. 
 The surrounding thread-like organs, b, are the stamens., surmounted 
 by the anthers. When the flowers open, the anthers burst, and 
 discharge the pollen on the stigma, which operates on the embryo 
 fruit at its base. 
 
 Fig- 15- 
 
 Floiivr pf the /nar — a. stigmas ; I, 
 afit/u'7-s. 
 
 Fig. 16. 
 
 Floivi')' of till' /icar, ivith the anthers 
 cut out. 
 
 The production of new varieties is greatly facilitated by cross- 
 impregnation, or by fertilizing the pistil of one variety with the pol- 
 len of another. This was performed with great success by Knight. 
 Selefting two varieties, while yet early in flower, and before the 
 anthers had burst and discharged the pollen, he cut out with a fine 
 pair of scissors all the stamens, leaving the pistils untouched (Fig. 
 16). When the stigma became sufficiently mature, which was indi- 
 cated by its glutinous surface, he transferred the pollen of the other 
 sort on the point of a camel's-hair pencil. Some propagators pre- 
 fer the point of the finger for applying the pollen. The fruit, thus 
 yielded, was unchanged ; but its seeds partook variously of the nature 
 of both parents, and the trees growing from them bore new and 
 intermediate varieties. 
 
 For the success of such experiments, several precautions are 
 requisite. The flower must be deprived of its stamens before it has 
 fully expanded, or before the anthers have already burst and scat- 
 tered tlieir dust ; the pollen must be procured from a bursting or 
 fully matured anther, when it will be dry and powdery ; the stigma 
 must be inoculated as soon as it becomes adhesive or glutinous, 
 otherwise it may be fertilized from another source, and then the 
 intended pollen cannot possibly take effeft. For, a stigma once 
 inoculated, cannot be inoculated again. It is safest, where praftica- 
 
Produ6liojt of New Varieties. 25 
 
 ble, to force the trees by artificial heat into flowering a few days ear- 
 lier than others, so as to be secure from accidental inoculations of 
 pollen floating in the air ; and to prevent its spread by bees, to apply 
 a temporary covering of gauze, or thin oil-cloth. A want of atten- 
 tion to these minutiae has led some experimenters to fancy they had 
 obtained crosses, when they had only natural seedlings. 
 
 To obtain new varieties of certain desired qualities, seledl two 
 which possess those qualities separately, and seedlings from cross- 
 ing will be likely to exhibit these qualities combined. Thus, a very 
 early pear deficient in flavor, as the Amire Joannet, might furnish 
 one of superior quality by a cross with a better and later sort, as 
 Dearborn's Seedling. Or, a small and very rich pear, as the Seckel, 
 might give us one of the larger size by fertilizing the Bartlett. A 
 slow-growing and tender peach, as the Early Anne, might be ren- 
 dered hardier and more vigorous by an intermixture with the Early 
 York or Cooledge's Favorite. But it must be remembered, that 
 there is a tendency in such highly improved sorts to deteriorate, and 
 that out of thousands of seedlings, perhaps only one or two may be 
 fully equal to the original. 
 
 The following mode of raising crosses of the grape is described 
 by G. W. Campbell, who has experimented largely : 
 
 " To be certain of success, the grape blossom must be opened arti- 
 ficially, before its natural period of flowering, and all the anthers or 
 stamens removed before the pollen or fecundating dust is formed, 
 leaving only the bare germ, with the stigma unfertilized. To prevent 
 the possibility of impregnation by bees or insefls, or the wind con- 
 veying pollen from other sources, the prepared blossom-bunch is 
 inclosed in a tight, oil-silk case, and pollen supplied at the proper 
 time from whatever variety it is proposed to cross, or hybridize with. 
 When the berries swell, and commence growing, it is an indication 
 that the process has been successful ; and the oil-silk covering may 
 then be removed, the bunch carefully labelled, and the seeds from 
 these berries, when planted, are expefted to produce crosses or 
 hybrids having charafteristics of both parents. 
 
 " 1 have also tested the accuracy of my experiments in various 
 ways. In one instance I prepared a bunch, as if for crossing, by 
 removing all the stamens, and inclosed it in the usual manner, but 
 applied no pollen. Upon removing the covering some days after, 
 every berry but one had blasted, and fell ofl" at a touch. This one 
 berry, being from some cause later than the rest, was just in condi- 
 tion to receive pollen, which 1 supplied from the Chasselas Musqu^, 
 and produced a grape, from which I have a seedling that may prove 
 
 2 
 
26 Prodii6lion of New Varieties. 
 
 valuable. Other bunches, prepared at the same time, upon the 
 same vine, and supplied with pollen at the proper time, were all fer- 
 tilized, and produced full and perfect bunches. The Logan and 
 Taylor's Bullitt both set their fruit unevenly and imperfeftly, and 
 produce usually small, straggling, and unhandsome bunches. When 
 fertilized in the manner above stated they have produced handsome 
 and compa6l bunches, the only ones of that chara6ter upon the vines. 
 
 " Seedlings almost uniformly indicate their parentage by their 
 toliage. That of hybrids with the foreign vines is usually deeply 
 lobed ; often having much more the form of the foreign than the 
 native leaf, although grown from the seed of the native parent. 
 Some have foliage intermediate or resembling both in some degree. 
 Also, in the crosses between natives, some resemble one parent and 
 some the other. Others again seem a mixture of both." 
 
 An easier process is to plant them in close contaft, so that the 
 fruiting branches may intermingle. Out of a large number of seed- 
 lings thus obtained, there is a chance of a fair portion of them being 
 crosses. It was in this way that Dr. Kirtland produced the seed of 
 all his new and excellent varieties of the cherry. 
 
 When a cross is obtained between two different species, instead of 
 between mere varieties, it is termed a liybrid. But while varieties 
 of the same species intermingle freely, the operation rarely succeeds 
 between fruits of different species. The gooseberry, currant, and 
 black currant, species of the same genus, and nearly related, have 
 never produced a hybrid. Neither has any ever been obtained 
 between the apple and the pear, or the pear and the quince. But 
 different species of other plants, as the Heaths, and some of the 
 Cacti, intermingle freely. The Rhododendron will fertilize the 
 Azaleas, and the Red Cedar has been made to inoculate the Ameri- 
 can Arbor-vitse, though both these examples are between plants of 
 different genera. Hybrids are frequently sterile ; or if they possess 
 the power of reproduction by seed, the progeny returns to the state 
 of one or the other of its parents. 
 
CHAPTER IV. 
 
 PROPAGATION BY BUDDING AND GRAFTING, BY LAYERS AND BY 
 
 CUTTINGS, 
 
 When trees are raised from seeds, as before stated, there is no 
 certainty that the same identical variety will be reproduced. In 
 many cases, the shade of variation will be scarcely perceptible ; in 
 others, it will be wide and distinft. It hence becomes desirable in 
 preventing a return towards the original wild state, or, in other 
 words, to perpetuate the identical individual thus highly improved, 
 to adopt some other mode of propagation, for the purpose of multi- 
 plying trees of such varieties as possess a high excellence, instead 
 of constantly creating new ones, with the hazard of most of them 
 proving worthless. 
 
 It will be distin<5lly remembered, that new varieties must always 
 spring from seeds ; but the same individual variety can be multi- 
 plied only by separating the buds, or shoots bearing the buds, of 
 such individual plant. As an example, the Fall Pippin, wlien first 
 produced from seed, was a single tree of a new variety. The my- 
 riads of Fall Pippin trees now existing, are only multiplications of 
 the branches of the original. This multiplication or propagation of 
 varieties is effected in several ways : i, by Cuttings ; 2, Layers ; 3, 
 Grafting ; 4, Budding. Without these means of propagation, such 
 delicious sorts as the Green Gage plum, the Elton cherry, and the 
 Seckel pear, could never have been tasted except as picked from 
 the single parent tree. 
 
 In the multitude of different modes of grafting and budding, suc- 
 cess must depend on the observance of certain fundamental princi- 
 ples ; a brief recapitulation in part, of some of these laid down in 
 the second chapter, may not be out of place. 
 
 During the growing season of a fruit-tree, the sap enters at 
 the fibrous roots, passes up through the alburnum or sap-wood, 
 ascends to the extremities of the branches, and is distributed 
 through the leaves. Emerging thus from the dark and minute 
 vessels of the wood, it is spread out and exposed to the a6tion 
 
28 
 
 Propagation. 
 
 of the light. It now becomes essentially changed in charafter, 
 enters into new combinations, and is charged with the materials for 
 the newly forming wood ; it descends, not through the sap-wood, 
 but through the inner or living bark, and deposits a new layer be- 
 tween the bark and the wood. This new layer being soft and fresh, 
 interposed between them, causes that separation known 2iS'th.Q. peel- 
 ing of the bark. 
 
 The sap is capable of flowing sidewise, through lateral openings 
 in the vessels or microscopic tubes. Hence some trees may be cut 
 at one point more than half through on one side, and at another 
 point more than half through on the other side, without intercepting 
 the upward flow of sap, as in Fig. 17. This lateral motion explains 
 the reason why a graft set in the longitudinal cleft of a stock, re- 
 ceives the sap from the split surfaces of the cleft, and succeeds as 
 well as when cross sections of both are brought into contadl. 
 
 Fig. 17. 
 
 Fig. 18. Fig. 19. Fig. 20. Fig. 21. 
 
 The downward flow of sap, catismg swellings, callus-, and roots. 
 
 I. CUTTINGS. 
 
 When a ligature is bound closely round a branch, the obstru6lion 
 which it imposes to the descending juices, causes an enlargement 
 or swollen ring above the ligature, as in Fig. 18. The same result is 
 produced if a small ring of bark is cut out, as in Fig. 19. If a shoot 
 is taken from the tree before the leaves expand, and plunged into 
 moist earth till it commences growth, the descending current exud- 
 
Propagation. 
 
 29 
 
 ing from the lower extremity forms a callus or ring of the newly 
 formed wood, as in Fig. 20 ; and under favorable circumstances, the 
 granulations forming the callus emit roots into the soil (Fig. 21), 
 and thus a new plant is formed. 
 
 Every leaf-bud on a fruit-tree may be regarded as an embryo 
 branch, and capable of forming a tree when supplied with sepa- 
 rate roots. But single buds do not contain within themselves sufifi- 
 cient nutriment to sustain vegetation till roots are formed, without a 
 considerable portion of the alburnum or sap-wood attached ; hence 
 the superior advantage of taking an entire shoot or cutting. 
 
 Propagation by cuttings is the simplest mode of multiplying a 
 
 variety. It consists in the insertion of a shoot of one year's growth 
 
 into the soil ; the moisture of the soil renews the supply of sap, the 
 
 buds swell, the leaves expand, and the descending juices expend 
 
 themselves in the production of new roots, which 
 
 shoot downwards into the soil. Fig. 22. 
 
 Under ordinary circumstances, or in open ground, 
 this mode is only applicable to such species as readily 
 throw out roots, as the currant, gooseberry, quince, 
 and grape. Cuttings of the apple and pear can only 
 be made to strike root in the Northern and Middle 
 States by confining the moisture under glass, while 
 artificial heat is applied. 
 
 It may be stated, in general, that cuttings made of 
 the ripened wood of such trees as have a large pith, 
 succeed best when taken off with a portion of the 
 preceding year's wood, such as the gooseberry, cur- 
 rant, vine, fig, etc. With large and strong 
 shoots, the best success will result if cut- i 
 
 tings are separated at the point between the | 
 
 one and two years' growth. When small 
 side-shoots are used, they should be cut 
 closely to the main stem, so as to secure 
 the collar or enlarged portion of the wood 
 at the base of the shoot. Fig. 23. Roots are 
 more readily thrown out, if the cut is made immediately 
 below a bud. 
 
 The best time to take off cuttings, in ordinary cases, is 
 in autumn and winter. The autumn is preferable, by giv- 
 ing time for the wounded section to cicatrize, preparing it 
 for the early emission of roots in spring. But where the 
 soil is heavy or liable to heave by frost, or where the cuttings are of 
 
 Fig. 22. 
 Rooted cutting. 
 
 Fig. 23. 
 Cutting. 
 
30 
 
 Propagation. 
 
 tender trees, they should be kept in damp mould in a cellar, to be 
 planted as soon as the frost disappears from the ground. If not 
 taken off till spring, the operation must be performed as early as 
 possible. In ordinary instances, to prevent drying, about two- 
 thirds or three-quarters of the shoot should be buried 
 beneath the surface ; and the moisture may be still fur- 
 ther retained by a covering of manure, leaves, or moss, 
 or by placing them under the shade of a wall or close 
 fence. When long, like the grape, they should be 
 placed sloping, so as not to be buried too deep or be- 
 yond the influence of the sun's warmth. Failure often 
 results from a negledl to press the soil closely about the 
 cutting. 
 
 To procure young plants of the gooseberry and cur- 
 rant with straight, clean stems at the surface, and free 
 from suckers, it is only necessary to remove every bud 
 except a few at the upper end. Fig. 24. The length 
 may be from eight inches to a foot. 
 
 There 'are many plants easily propagated by cuttings, 
 if the two great requisites of vegetation, namely, mois- 
 ture and warmth, are increased by artificial means, as 
 in a hotbed under glass ; or in a propagating-house, under sash, or 
 bell-glasses, with fire heat gently applied beneath. 
 
 '■^^1 
 
 -'I 
 
 Fig. 24. 
 Cutting of 
 Currant. 
 
 II. LAYERS. 
 
 A layer is a low side-shoot bent down and buried at the middle 
 in the soil. Fig. 25. The buried portion strikes root, when it is 
 taken off and planted separately. Its advantage over a cutting is, 
 
 that it is nourished by the parent plant while the roots are forming. 
 Hence many plants which cannot be increased by cuttings, and 
 
Propagation. 3 1 
 
 indeed with great difficulty by budding and grafting, may be propa- 
 gated readily by layers. 
 
 When roots are freely emitted, as from the grape, simply bending 
 the middle of the branch into the soil is enough to insure success. 
 But in cases of difficulty, other expedients are resorted to ; one of 
 the most common is to split a portion upwards, immediately under a 
 bud (Fig. 26), which enables the newly forming roots to pass freely 
 and at once into the soil, without the resistance of the thick bark 
 which they otherwise must pierce. Sometimes the branch is cut 
 partly off to intercept the downward passage of the fluids, and in- 
 duce them to form into roots. At other times a wire ligature, or the 
 removal of a narrow ring of bark, efifeds the same purpose. Bury- 
 ing the layer several inches under the surface is necessary, to keep 
 it in moist earth ; and in drouth, mulching would be beneficial. 
 A small excavation of the soil at the spot is convenient ; and 
 when the branch is stiff, it must be fastened down with a forked stick. 
 
 The excavation should be made with a spade. Use both hands 
 in bending the shoot, so that it may not be bent too short, and 
 break. If properly done, it will press against the nearest side of 
 the hole, rest on the bottom, and rise up, pressing against the 
 opposite side, when it should be fastened iip?ight, and if necessary, 
 to a small stake. At the time of bending, a sod or other weight 
 may be laid on to keep it down till the hole is filled ; and if the mel- 
 low earth be pressed firmly down with the foot, no forked stick will 
 be usually necessary. 
 
 The most favorable state of a plant for layering, is when the bark 
 is somewhat soft and not too ripe ; and the worst shoots are those 
 which are stunted, and with a hard bark. There are, however, no 
 shoots whatever, hot aftually diseased, that will not root by layers, 
 if sufficient time be given. Layers, like cuttings, may be made of 
 the ripened wood in autumn or spring ; or of the growing wood at 
 or a little before midsummer, when the part intended to root is some- 
 what mature and finn in texture. The pear, the apple, and the 
 quince, if layered early in the spring ; or the grape in summer — will 
 usually be well rooted in autumn. 
 
 A moist season is the most favorable to the rooting of layers, by 
 preserving a softer bark. For this reason, many plants may be more 
 easily propagated in England than in the United States ; and more 
 readily in Ireland than in England. 
 
 Layering is largely made use of for propagating the grape, occasion- 
 ally for the quince, and sometimes for the apple. It is also of very ex- 
 tensive application in propagating many ornamental trees and shrubs. 
 
32 Propagation. 
 
 Suckers may be regarded as spontaneous layers, the new shoots 
 being sent up from buds on the roots or portions of the stem beneath 
 the surface of the ground. They are the only mode of multiplying 
 most species of the raspberry. The runners of strawberries may be 
 regarded as layers or suckers above ground. 
 
 III. GRAFTING. 
 
 Upwards of twenty different modifications of grafting were men- 
 tioned by the ancient Roman writer, Varro ; and Thouin, of Paris, 
 has described and figured more than a hundred kinds. The great 
 number of modes given in books has tended rather to bewilder than 
 to enlighten beginners ; the following remarks, therefore, are more 
 for the purpose of laying down 7'easons on which success depends, 
 than for pointing out the peculiar modes of operation, which may 
 be varied according to convenience, provided attention is given to 
 the essential particulars. 
 
 Propagation by grafting differs mainly and essentially from increas- 
 ing by cuttings, by inserting the cutting into the growing-stock of 
 another tree instead of dire6lly into the soil. The stock thus sup- 
 plies the sap, as the soil does in the case of a cutting ; and the graft, 
 instead of making roots of its own, extends its forming wood down- 
 wards, at the inner surface of the bark, into the stock itself. Hence 
 there are two chief requisites for success : the first, that the graft be 
 so set in the stock, that the sap may flow upwards without interrup- 
 tion ; and the second, that the forming-wood may extend downwards 
 uninterruptedly through the inner bark. To effedt these two requi- 
 sites, it is needful, first, that the operation be performed with a 
 sharp knife, that the vessels and pores may be cut smoothly and 
 evenly, and the two parts be brought into immediate and even con- 
 ta6l. Secondly, that the operation be so contrived that a permanent 
 and considerable pressure be applied to keep all parts of these cut 
 faces closely together. Thirdly, that the line of division between 
 the inner bark and the wood should coincide or exa6lly correspond 
 in each ; for if the inner bark of the one sets wholly on the wood of 
 the other, the upward current through the wood and back through 
 the bark is broken, and the graft cannot flourish or grow. And, 
 fourthly, that the wounded parts made by the operation be effedl- 
 ually excluded from the external air, chiefly to retain a due quantity 
 of moisture in the graft, but also to exclude the wet, until, by the 
 growth of the graft, the union is effe6led. 
 
 I. The first requisite is best attained by keeping a keen, flat 
 bladed-knife to cut the faces, and another knife for other purposes. 
 
Propagation. 33 
 
 2. The second requires that the jaws of the stock, in cleft-grafting, 
 press with some force, but not too much, against the wedge-shaped 
 sides of the graft. A stock one-third of an inch in diameter will 
 sometimes do this sufficiently ; but three-quarters of an inch is a 
 more convenient size. In whip-grafting, the tongue and slit should 
 be firmly crowded or bound together. 
 
 3. The third requisite is attained by close examination with the 
 eye. 
 
 4. The fourth is accomplished by plasters of grafting-wax, or by 
 the application of grafting-clay. Grafting-wax may be made by 
 melting together rosin, tallow, and beeswax, in such proportions as 
 to admit of being easily applied when softened by warmth, but not 
 liable to melt and run in the sun's rays. An excellent grafting-wax 
 is made of three parts of rosin, three of beeswax, and two of tallow. 
 A cheaper composition, but more liable to adhere to the hands, is 
 made of four parts of rosin, two of tallow, and one of beeswax. 
 These ingredients, after being melted and mixed together, may be 
 appHed in different ways. The wax may be direftly appHed when 
 just warm enough to run, by means of a brush ; or it may be spread 
 thickly with a brush over sheets of muslin, which are afterwards, 
 during a cold day, cut up into plasters of convenient size for apply- 
 ing ; or, the wax, after cold, may be worked up with wet hands, and 
 drawn out into thin strips or ribbons, and wrapped closely around 
 the inserted graft. In all cases success is more certain, when the 
 wax is closely pressed so as to fit to every part, and leave no inter- 
 stices ; and it is indispensable that every portion of the wound on 
 the stock and graft be totally excluded from the external air. In 
 cool weather, a lantern, chafing-dish, or hot brick, will be found 
 necessary to soften the plasters before applying them. 
 
 The following figures represent the two most common modes of 
 grafting fruit-trees ; Figs. 27 to 30, representing successive stages 
 of whip or tongue graftings from the sloping cut of the scion and 
 stock, to the completion of the operation by the covering with the 
 wax-plaster. 
 
 Whip-grafting may be employed for large stocks, as shown by the 
 following cut. In order that the line of separation between the bark 
 and wood may coincide in both, the graft must be placed at one side 
 of the large stock, «, sloped and tongued for the reception of the 
 graft, b, their union being represented by c. (Fig. 31.) To facilitate 
 the wrapping of the wax plasters, one side and the upper point of 
 the stock are pared off" with a knife, before the two are joined, as 
 shown by the dotted line. This is a good mode of grafting any 
 
 2* 
 
34 
 
 Propagation. 
 
 stocks not over three-fourths of an inch in diameter, in the nur- 
 sery row. 
 
 P'ig. 31. Whip-gra/iing large stocks. 
 
 Fig. 34- 
 
 Fig. 32 shows a stock cut off 
 for cleft-grafting, with the upright 
 cleft separated by an iron or steel 
 wedge, ready for the graft ; Fig. 
 33, the graft cut wedge-form to 
 fit it ; and Fig. 34, the graft in its 
 place after the wedge has been 
 withdrawn, the projecting angle 
 
Propagation. 
 
 35 
 
 Fig. 35- 
 
 Se6lion of cleft- 
 
 grafting. 
 
 of the stock sloped off with a knife, and the whole ready for the 
 application of the wax. 
 
 Whip-grafting is particularly applicable to small stocks, or where 
 the graft and stock are nearly of equal size ; and cleft-grafting to 
 stocks considerably larger than the scion. In all cases, where the 
 stock is in any degree larger, the graft must be placed towards one 
 side, so that the line between the bark and wood 
 may exadlly coincide at one point at least in both, 
 as in the cross-se6lion of cleft-grafting, Fig. 35. 
 A useful implement for the rapid and perfefl 
 performance of cleft-grafting, is described in the 
 chapter on implements. 
 
 There are other modifications of grafting which 
 are often useful. In saddle-grafiijig, the stock is 
 sloped off on each side, giving it the form of a wedge, Fig. 36, a; 
 the graft is split in the middle, and each side thinned away with the 
 knife, as in Fig. 36, b, until it will closely 
 fit when placed like a saddle upon it. Fig. 
 37. The most perfeft way to fit the 
 graft, is to make a long sloping cut 
 from the outer edge or bark, by draw- 
 ing the blade from heel to point, till it 
 reaches the centre of the graft ; and then 
 another similar cut completes the acute 
 cavity for fitting the wedge of the stock. 
 A sharp, broad, and thin blade is needed 
 for this operation. A wax plaster, drawn 
 closely round the place of union, com- 
 pletes the work. When the stock and 
 graft are very nearly of equal size, this 
 is a very perfedl mode of grafting, as 
 large corresponding surfaces are made to 
 fit, and the graft receives freely the as- 
 cending sap. 
 
 In all these modes of grafting, whenever a wedge is made to enter 
 a cleft, it should be thickest on the side where the fit is made 
 between the two parts, so as to receive the full pressure of the cut 
 faces at that side, as shown in Fig. 35. 
 
 A modification of saddle-grafting, very successful in its results, is 
 thus performed : — Late in spring, after growth has commenced, the 
 scion, which is much smaller than the stock, is split up, nearer to one 
 side, more than half its length (Fig. 38). The stronger side is then 
 
 Fig. 37- 
 
 Saddle-grafling . 
 
36 
 
 Propagation. 
 
 sharpened into a wedge at its point, and introduced between the 
 bark and the wood, a shght longitudinal slit being made through the 
 bark of the stock, that it may open slightly and admit 
 the graft. The thinner division of the graft is fitted to 
 the opposite sloping side of the stock. The whole is 
 then covered with wax. The great length of that por- 
 tion of the graft in contaft with the bark and fresh wood, 
 greatly facilitates their union ; while the cut face of the 
 stock is speedily covered with a new growth by that part 
 of the graft which rests upon it. 
 
 In grafting the peach, which, from its large pith and 
 spongy wood, scarcely ever succeeds as commonly per- 
 formed, it is found advantageous, in selefting the grafts, 
 to leave a quarter of an inch of the more compa6l two 
 years' wood at the lower extremity. 
 Fig. 38. In grafting the plum and cherry, success is found to be 
 
 Saddle- much more certain when the work is performed very 
 graj mg. g^j.jy jj^ spring, before the buds commence swelling, 
 or even before the snow has disappeared from the ground. Apples 
 and pears may be grafted later, and if the scions have been kept 
 in good condition in a dormant state, they will mostly grow if 
 inserted even after the trees are in leaf 
 
 After a graft is inserted, and as soon as the tree commences 
 growth, the buds on the stock must be rubbed off, in order to throw 
 the rising sap into the scion. If large trees are grafted, the buds 
 need only rubbing off the branch which holds it. 
 
 Where it becomes desirable to preserve rare sorts, which have 
 been grafted late in spring, a loose wrapper of white paper round 
 the graft will prote6l it from the drying and scorching rays of the 
 sun ; or shrivelling and failure will often be prevented by covering 
 the whole graft with a wax-plaster ; or by encasing it in moss kept 
 damp by occasional applications of water. 
 
 Root-grafting is performed by taking up the stocks by the roots, 
 and inserting the grafts immediately into the part below ground 
 after the tops are cut off, when they are again planted out, with the 
 tip of the graft only above ground. This mode is successful with 
 the apple, and occasionally with other trees, and is adopted on a 
 large scale by nurserymen, the work being performed in winter or 
 early spring within doors, and the grafted roots kept in cellars till 
 the ground is ready to receive them. A full description of the mode 
 is given in the chapter on the apple. 
 
 Cutting G?'afts. Grafts are usually cut during the latter part of 
 
Propagation. 
 
 37 
 
 n 
 
 winter or early in spring ; but if well kept they may be taken from 
 the tree at any time between the cessation of growth in late summer 
 or autumn, and the commencement of vegetation in spring. They 
 may be preserved out-of-doors safely, if buried in moderately moist 
 earth, by placing them in a box open downwards, and buried on a 
 dry spot, the scions being kept from contact with the earth by sticks 
 across the box. They may be conveniently preserved in a cellar in 
 a box of damp powdered moss ; or in moderately moist peat or 
 black muck. Sawdust answers the same purpose, if not in large 
 quantities so as to become heated. In cutting, the name may be kept 
 temporarily by writing with a common 
 lead-pencil on a shaved portion of the 
 shoot (Fig. 39) ; but for packing away 
 permanently, write the name on both 
 sides of a strip of shingle, say a foot 
 long and half an inch wide (Fig. 40), 
 and tie this up with the scions, the out- 
 side writing readily showing the name, 
 and the inner to refer to in case the 
 outside is erased (Fig. 41). Scions not 
 fully hardy, as of most sorts of plums, 
 should be cut early in winter, or before 
 they have been exposed and injured by 
 severe cold. 
 
 In order to send scions by mail, they 
 are best put up by enclosing them in 
 cases of oil-silk (such as is used for 
 hat-hning), by wrapping the oil-silk about 
 the scions and over the ends, and then 
 passing a fine thread repeatedly round from end to end, making the 
 whole air-tight (Fig. 42). The natural moisture is thus preserved, 
 and they cannot shrivel. The names should be written with pen- 
 cil on the ends, and no paper for 
 this purpose wrapped around 
 them, as it absorbs the mois- 
 ture. Grafts have been shri- 
 velled and spoiled by mis- 
 takenly placing dry cotton bat- 
 ting among them before being thus encased. To send grafts in 
 larger quantities, or by " express," pack them in alternating layers 
 of fine, slightly-damp moss. It is always important, whether pack- 
 ing grafts for keeping or for distant conveyance, to preserve the 
 
 Fig. 41. Fig. 40. Fig. 39. 
 Marking and packing grafts. 
 
 Fig. 42. 
 Grafts packed for sending by mail. 
 
38 
 
 Propagatioti. 
 
 natural moisture precisely, and no more. If the packing is too wet, 
 they will become water-soaked and rot. 
 
 Grafts which have become dry, may be restored if the moisture is 
 applied so gradually that its absorption may require several weeks, 
 by burying them as above stated. 
 
 SAVING MICE-GNAWED TREES.— A 
 OF GRAFTING. 
 
 MODIFICATION 
 
 Young orchards which are kept perfeftly clean by cultivation, are 
 seldom injured by mice under snow. There are some instances, 
 however, where mice will attack those which stand near the boun- 
 dary fences or in proximity to grass ; and sometimes a hard crust 
 of ice or snow may be formed on the surface, over which mice will 
 travel beneath a second fall of snow, in committing their depreda- 
 tions. Many young orchards are more or less encumbered with 
 grass and weeds, and the trees are often found girdled in spring. 
 The remedy, which is nearly infallible, of embanking small mounds 
 of smooth earth round the trees in autumn, is not often adopted, 
 and hence we have frequent inquiries, " What shall we do to save 
 our mice-gnawed trees ? " 
 
 Fig. 43 represents the stem of a young tree entirely girdled near 
 the surface of the ground. The tree will, of course, perish unless a 
 connexion is made between the two portions of bark. 
 
 An easy way to repair this damage is represented in Fig. 44. It 
 consists merely in fitting into openings made with a half-inch chisel, 
 short pieces of round wood sharpened at both ends to fit the chisel- 
 
 Fig. 43- 
 
 Fig. 44. 
 
 Fig. 44 a. 
 
 cuts. These cuts are made by placing the chisel, when making the 
 lower cuts, nearly upright or slightly inclining outwards from the 
 
Propagation. 39 
 
 tree, and then placing the point upwards in a corresponding direc- 
 tion when making the upper cuts. The sharpened pieces or shoots 
 are then bent outwards in the middle until the points will enter 
 the openings, when they are firmly crowded in with the hand 
 until brought nearly straight, as shown in the figure. Fig. 44 a ex- 
 hibits a setlion of the tree and the exadt position of these jiieces 
 when inserted. Where a large number of trees are injured, four or 
 five i^ieces to each tree are enough. They will rapidly enlarge as 
 the tree grows, and in a few years become confluent. If a few 
 choice trees have been girdled, a larger number may be inserted, so 
 that they may be nearly in conta6l — thus securing a complete cure 
 in a year or two. The work may be covered with grafting-wax or 
 with a small mound of earth — perhaps the operation would be suc- 
 cessful without any covering. It is not necessary that it be perform- 
 ed very early in spring — it will even answer after the buds have be- 
 gun to swell. 
 
 IV. BUDDING. 
 
 Budding consists in introducing the bud of one tree, with a por- 
 tion of bark and a little adhering wood, beneath the bark of another, 
 and upon the face of the newly forming wood. It must be per- 
 formed while the stock is in a state of vigorous growth. An inci- 
 sion is made lengthwise through the bark of the stock, and a small 
 cut at right angles at the top, the whole somewhat resembling the 
 letter T, Fig. 45. A bud is then taken from a shoot of the present 
 year's growth, by shaving off the bark an inch or an inch and a half 
 in length, with a small part of the wood direftly beneath the bud, 
 P'ig. 46.* The edges of the bark, at the incision in the stock, are 
 then raised a little. Fig. 47, and the bud pushed downwards under 
 the bark, Fig. 48. A bandage of bass, corn-husk, or other sub- 
 stance, is wrapped round, covering all parts but the bud. The 
 pressure should be just sufficient to keep the inserted portion 
 closely to the stock, but not sucli as to bruise or crush the bark, 
 Fig. 49. 
 
 The shoots containing the buds should be cut when so mature as 
 to be rather firm and hard in texture ; they are usually in the best 
 condition after the terminal bud has formed. To prevent withering, 
 the leaves must be immediately cut off, as they withdraw and exhale 
 rapidly the moisture from the shoot ; about one-quarter of an inch 
 
 * It is not a common praftice in this country to take the thin shield of wood out of the 
 bud, but it is sometimes done advantageously when this portion of v/ood is too old or hard 
 to fit the stock readilv. 
 
40 
 
 Propagation. 
 
 of the footstalks of the leaves should remain, to serve as handles 
 to the buds while inserting them, Fig. 50. After being thus di- 
 
 Fig. 45. Fig. 46. Fig. 47. Fig. 48. Fig. 49. 
 
 Sticcessive stages of biidditig. 
 
 vested of leaves, they may be safely kept a week in a cool, damp 
 place, or sent hundreds of miles in damp moss, or encased sepa- 
 rately in thin oil-cloth. 
 
 When, by growth of the stock, 
 the bandage cuts into it, usually 
 in ten days or more, it must be 
 removed. The bud remains dor- 
 mant till the following spring, 
 when the stock is cut off two 
 inches or more above it, before 
 the swelling of the bud. If cut 
 closer, the end of the stock be- 
 comes too dry, and the bud often 
 perishes. All other buds must 
 be then removed, and all the 
 vigor of the stock or branch 
 thrown into the remaining bud, 
 which immediately commences a 
 rapid growth. 
 
 To secure a straight and ere6l 
 tree, the new shoot, when a few 
 inches lone, is tied to the remain- 
 ing: stump of the stock. Fig. 51. 
 
 Fig. 50. Fig. SI- or T o J 
 
 Stick with buds. Tying the yimns shoot. By another month, no further 
 
Propagation. 41 
 
 support will be needed, and the stump may be wholly cut away, and 
 the wound allowed to heal by the rapid formation of new wood. 
 
 Buds inserted by midsummer, may be made to grow the same 
 season by heading down the stock when adhesion has taken place ; 
 but although often attempted, no advantage has resulted from this 
 practice, as the growth is comparatively feeble, and in consequence 
 of its badly matured wood often perishes the following winter. 
 Even where it escapes it does not exceed in size at the close of the 
 second season the straight and vigorous shoots of the spring. 
 
 The essential requisites for success in budding are,yfrj'/, a thrifty, 
 rapidly growing stock, so that the bark will peel very freely. Se- 
 condly, a proper time ; not so early that there will be too little cam- 
 bium or mucilaginous cement between the bark and the wood, for 
 the adhesion of the bud ; nor so late that the bark will not peel, nor 
 the subsequent growth sufficiently cement the bud to the stock. 
 Thirdly., buds sufficiently mature. Fourthly, a keen flat knife, for 
 shaving oif the bud, that it may he close in contaft upon the wood 
 of the stock. Fifthly, the application of a ligature with moderate 
 pressure, causing the bud to tit the stock closely. 
 
 When stocks are in the best condition, it is unnecessary to raise 
 the bark any further than to admit the lower point of the bud, which, 
 as it is pushed downwards, performs this operation in the most per- 
 fe6l manner. When the bark does not peel freely enough for this 
 purpose, success becomes uncertain. 
 
 Budding is performed in summer, grafting in spring, and both 
 have their advantages. Budding is a simpler operation, and more 
 successfully performed by a novice. It is the best means to multi- 
 ply the peach and nectarine, grafting rarely proving successful at 
 the North. It is more rapidly performed, and at a season not 
 crowded with the labors of transplanting. It admits a repetition the 
 same summer, in cases of failure, the stocks remaining uninjured. 
 But in all cases thrifty stocks are needed, while grafting will suc- 
 ceed on those older and less vigorous. Grafting requires less care 
 subsequently, as no ligatures need removing, nor stocks heading 
 down, and may be conveniently employed as a remedy for failures 
 in the previous summer's budding. 
 
 Tertninal Bitdding. It sometimes happens, where buds are 
 scarce, that the terminal bud on the shoot may be used to advan- 
 tage. In this case, the wood is cut sloping downwards, and the 
 insertion is made as usual. Fig. 52, except that it becomes neces- 
 sary to apply the whole of the ligature below the bud. The buds 
 on small side-shoots which are not more than an inch or two long, 
 
42 
 
 Propagation. 
 
 may be successfully used in this way, as the terminal eyes are 
 stronger than any of the others. This prac- 
 tice may sometimes be adopted with advan- 
 tage with the peach, where scions of feeble 
 growth only can be obtained, as terminal buds 
 usually escape the severity of winter when 
 most of the others are destroyed. 
 
 Spring budding is successfully pradtised as 
 soon as trees are in leaf, the buds having 
 been kept dormant in an ice-house or cool 
 cellar. As soon as they have adhered, the 
 stock is headed down, and a good growth is 
 made the same season. The peach, the nec- 
 tarine, the apricot, and the mulberry, all diffi- 
 cult to propagate by graft- 
 ing, may in this way be 
 easily increased by bud- 
 ding. If the buds are kept in a cellar, it will be 
 found important to preserve with them as uni- 
 form a degree of moisture as possible, and in 
 as small a degree as will keep them from wilt- 
 ing. 
 
 Annular Biidding is applicable to trees of 
 hard wood, or thick or rigid bark, as the walnut 
 and magnolia. A ring of bark is removed from the stock ; and 
 another corresponding ring, containing the bud, sht open on one 
 side, is made to fit the denuded space (Fig. 53). 
 
 Fig. 52- 
 Terminal budding. 
 
 I''ig- S3- 
 A tumlar budding. 
 
 LIMITS OF BUDDING AND GRAFTING. 
 
 In former ages of the world, it was erroneously supposed that 
 grafting could be performed between every species of tree and 
 shrub. " Some apples," says Pliny, " are so red that they resemble 
 blood, which is caused by their being at first grafted upon a mulberry 
 stock." Roses, it was said, became black when grafted on black 
 currants, and oranges crimson if worked on the pomegranate. But 
 the operation is never successful unless the graft and stock are 
 nearly allied, and the greater the affinity the more certain the suc- 
 cess. " Varieties of the same species unite most freely, then species 
 of the same genus, then genera of the same natural order ; beyond 
 which the power does not extend. For instance, pears work freely 
 upon pears, very well on quinces, less successfully on apples or 
 
Propagation. 43 
 
 thorns, and not at all upon plums or cherries ; while the lilac will 
 take on the ash, and the olive on the Phillyrea, because they are 
 plants of the same natural order." * 
 
 There are, however, some exceptions to this rule. Thus, the cultivat- 
 ed cherry, and most species of wild cherry, though of the same genus, 
 will not agree. The pear succeeds better on the quince than on the 
 apple, although the apple and pear are within the same genus, and 
 the pear and quince are by most regarded as of distindl genera ; the 
 superior firmness of the wood of the quince, a quality so important 
 to successful grafting, more than compensates the difference in 
 affinity. 
 
 Lindley mentions also some exceptions which are apparent only. 
 In one case, the fig was supposed to grow on the olive. But the 
 graft, being below the surface of the soil, rooted independently of 
 the fig-stock. " I have seen," says Pliny, " near Thulia, in the 
 country of the Tiburtines, a tree grafted and laden with all manner of 
 fruits, one bough bearing nuts, another berries ; here hung grapes, 
 there figs ; in one part you might see pears, in another pome- 
 granates ; and to conclude, there is no kind of apple or other fruit 
 but there was to be found ; but this tree did not live long." This is 
 explained by the process now sometimes performed in Italy, for grow- 
 ing jasmines and other flexible plants on an orange-stock, by the 
 ingenious trick of boring out the orange stem, through which the 
 stems of the other plants are made to pass, and which soon grow so 
 as to fill it closely, and to appear as if growing together. Such a 
 crowded mass of stems must, of course, soon perish. 
 
 * Lindley, Theory Hort. 
 
CHAPTER V. 
 
 SOIL, MANURES, SITUATION, AND ENCLOSURES. 
 
 The soil for fruit-trees, as well as for farm crops, should be of good 
 quality. Whatever will produce a vigorous growth of corn and 
 potatoes, will in general be the best for fruit-trees. Sterile soil is 
 unfavorable for both ; but doubly so for the latter ; for while it only 
 lessens in quantity the growth of farm crops, it lessens the quantity 
 and greatly injures the quality of fruit. 
 
 Good soils vary in many particulars ; but as a general rule, one 
 which is dry, firm, mellow, and fertile, is well suited to this purpose. 
 It should be deep, to allow the extension of the roots ; dry, or else 
 well drained, to prevent injury from stagnant water below the sur- 
 face ; firm, and not peaty or spongy, to preclude injury or destru6lion 
 from frost. 
 
 Few soils exist in this country which would not be much bene- 
 fited, for all decidedly hardy fruits, as the apple and pear, by enrich- 
 ing. Shallow soils should be loosened deeply by heavy furrows ; or 
 if the whole surface cannot be thus treated, a strip of ground eight 
 feet wide, where the row of trees is to stand, should be rendered in 
 this way deep and fertile for their growth. Manure, if applied, 
 should be thoroughly intermixed with the soil by repeated harrow- 
 ings. An admirable method of deepening soils for the free admis- 
 sion of the fine fibrous roots, is first, to loosen it as deeply as prac- 
 ticable with the subsoil-plough ; and then to trench-plough this 
 deeply loosened bed for the intermixture of manure. The previous 
 subsoiling admits the trench-plough to a greater depth than could be 
 attained without its aid. The only trees which will not bear a high 
 fertility, are those brought originally from warmer countries, and 
 liable to suffer from the frost of winter, as the peach, neftarine, and 
 apricot ; for they are stimulated to grow too late in the season, and 
 frost strikes them when the wood is immature. It however happens, 
 in the ordinary pra6lice of the country, that where one peach or apri- 
 
Soil, Manures, Situation, and Enclosures. 45 
 
 cot- tree is injured by too rich a cultivation, more than a hundred 
 suffer by diminished growth from negle6l. 
 
 Clayey and light soils in some cases require opposite management. 
 The former, for instance, is much benefited by the admixture of 
 chip-dirt, which renders it looser, lighter, and more retentive of 
 moisture. But on light soils the effe6l is not so beneficial, and is 
 sometimes positively injurious. 
 
 Peaty and spongy soils are particularly unfitted for tender fruits. 
 They become very warm by day, and radiate the heat rapidly in clear 
 frosty nights ; hence, peaches and apricots generally perish when 
 growing on them, the heat of the sun promoting a rapid succulent 
 growth, which is the more easily destroyed by the succeeding inten- 
 sity of cold. 
 
 MANURES. 
 
 Nothing for general use is equal to stable manure, and in ordinary 
 cases it will be found to give the most uniform and satisfa6lory 
 results — more especially if it is made the basis of a compost with 
 peat, muck, or turf from old pastures, with a tenth or a fifteenth of 
 leached ashes, and half that of bone-dust. If these are thoroughly 
 mixed with the soil down to a depth of a foot or more, by subsoiling, 
 trench-ploughing, and cross-ploughing, in connexion with repeated 
 harrowings, fine trees and excellent fruit may be confidently 
 expected even on soils of naturally moderate fertility. Many parts 
 
 Fig. 54. — Draining orchards. 
 
 of the Western States possess a soil quite rich enough, provided 
 good cultivation is given. A well drained subsoil is of course all- 
 important, for all manure is nearly lost on land kept soaked with 
 
46 Soil, Manures, Situation, and Enclosures. 
 
 water. Even old bearing trees have been much improved by laying 
 tile two and a half or three feet below the surface, midway between 
 the rows (Fig. 54). The young forming-roots being the most remote 
 from the tree, receive the greatest benefit from drains thus placed, 
 and the tile is less liable to be thrown out of position by large roots 
 or filled by smaller ones. 
 
 SITUATION. 
 
 After a suitable soil is obtained, hardy trees, such as the apple, 
 will usually succeed in almost any situation. But with tender fruits, 
 as the peach and apricot, the case is very different. In many locali- 
 ties in the Northern States, they are soon destroyed by the severity 
 of winters, and their cultivation is accordingly not attempted. In 
 others, crops are not yielded oftener than once in two years. But 
 some situations are so favorable, that a failure scarcely ever occurs. 
 In planting out tender fruits, it is consequently desirable to know 
 what places will prove the best. Even the apple, in regions where 
 the winters are rigorous, is sometimes destroyed by frost, and in 
 very unfavorable places rarely escapes. 
 
 It is familiar to many cultivators, that warm, low valleys are more 
 subje6t to night-frosts than more elevated localities. Objefts at the 
 surface of the earth are chilled by the radiation of heat to the cold 
 and clear sky above, and they cool by conta6l the surrounding air, 
 which thus becoming heavier, rolls down the sides of declivities and 
 settles like the waters of a lake, in the lowest troughs. This cold- 
 ness is further increased by the stillness of those sheltered places 
 favoring the more rapid cooling, by radiation of the exposed sur- 
 faces ; while on hills the equilibrium is partially restored by currents 
 of wind. Superadded to these causes, vegetation in low, rich, and 
 sheltered places is more luxuriant, and wood less ripened, and hence 
 particularly liable to injury from frost. The mucky soil of valleys 
 radiates heat rapidly from its surface. The warmth of low places, 
 during the mild weather, occurring in winter, often swells fruit-buds, 
 and succeeding cold destroys them. On more elevated lands, vege- 
 tation escapes all these disastrous influences. 
 
 The existence of colder air in valleys, on still, clear nights, is often 
 plainly observed in riding over a rolling or broken face of country. 
 The thermometer has shown a difference of several degrees between 
 a creek bottom and a neighboring hill not fifty feet high. A striking 
 proof was exhibited a few years since, after a severe night-frost early 
 in summer. The young and succulent leaves of the hickory were 
 
Soil, Manures, Situation, and Enclosures. 47 
 
 but partially expanded ; and where the trees stood in a valley, 
 twenty feet deep, all the leaves had been frosted, and were black and 
 dead, up to the level of the banks on each side, while all above the 
 surface of this lake of cold air were fresh and green. 
 
 During the cold of a clear winter night some years ago, which 
 sank the thermometer several degrees below zero, after the peach- 
 buds had been swelled by a few warm days, trees which stood on a 
 liill thirty feet higher than the neighboring creek valley, lost nine- 
 tenths of their blossoms ; while on another hill sixty feet high, nine- 
 tenths escaped. The lake of cold air which covered the top of the 
 smaller hill did not reach the summit of the larger. 
 
 The cultivation of the peach is rarely attempted in the southern 
 tier of counties in the State of New York. Proofs are not wanting, 
 however, that it might be entirely successful on selefted ground. A 
 number of instances have been observed where peach orchards, 
 planted on the dry lands of the hills in different parts of this region, 
 have flourished and bore regularly ; at the same time that orchards in 
 the warm valleys below rarely yielded crops, and the trees them- 
 selves were sometimes destroyed. 
 
 These cases show the importance of elevated sites. A dry, firm 
 soil is, however, of great consequence. The influence of a compa6l 
 knoll, rising but slightly above the rest of the field, has been 
 observed to save from frost the corn which grew upon it ; while on 
 the more mucky or spongy portions of the rest of the field, radiat- 
 ing heat more freely, the crop has been destroyed. Cultivators of 
 drained swamps have found it necessary to plant such lands with 
 tender crops two or three weeks later in spring than the usual period 
 on upland. The successful cultivation of the peach and the grape, 
 on the gently swelling hills called mounds, in the western prairies, 
 while the crops are destroyed on the adjacent dark and porous soils 
 of the plains, affords another example. Sometimes the effeft of 
 unfavorable soil more than over-balances that of situation. In some 
 of the hilly parts of western New York, where the highest land is 
 peaty, spongy, or springy, and the valleys dry and firm, the latter are 
 found best for the peach. 
 
 The preceding fafls furnish strong reasons for believing that, in 
 large portions of the Northern States, where the cultivation of the 
 peach has been entirely relinquished in consequence of the only 
 attempts having been made in the warm valleys, abundant crops 
 might be regularly obtained by a proper seledtion of soil and locality. 
 Even much further south, the occasional destru6lion of tender fruits 
 points out the great importance of careful attention to situation. 
 
48 Soil, Manures, Situation, and Enclosures. 
 
 Influence of deep Lakes and Rivers. Large bodies of unfreezing 
 water in the bottoms of valleys will reverse some of the preceding 
 rules, and the banks of such waters are peculiarly adapted to the 
 cultivation of tender fruits. They soften the severity of the cold, 
 by the large and warmer surface constantly presented ; on the other 
 hand, they chill the dangerous warm air which starts the buds in 
 winter, and they afford great prote6lion by the screen of fog which 
 they spread before the morning sun. Along the borders of the lower 
 parts of the Hudson, and on the banks of the Cayuga and Seneca 
 lakes, tender fruit-trees often afford abundant crops, while the same 
 kinds are destroyed only two or three miles distant. Along the 
 southern shore of Lake Ontario, the peach crop scarcely ever fails, 
 and the softening influence of that large body of unfreezing water 
 extends many miles into the interior. The same result is observed 
 in northern Ohio, bordering on Lake Erie ; and in western Michigan, 
 adjoining the great lake of that name. 
 
 Fruit-buds, as well as tender trees, are occasionally destroyed by 
 thawing by the morning rays, after a cold night. The prote6lion 
 from these rays afforded by an eastern hill, buildings, or other screen, 
 has led to the erroneous conclusion that the destru6lion alluded to 
 was caused by the east wind. 
 
 It has frequently been observed that when the lower branches of 
 a peach-tree have been buried in a snow-drift, the crop thus covered 
 was saved. This has suggested the successful practice of training 
 peach-trees low, and covering the branches in winter with masses of 
 evergreen boughs. The rigidity of the stems prevents their bending 
 down ; but as the roots are more flexible, laying down has succeeded 
 by digging under on one side, the trees having been previously 
 trained flat for this purpose. 
 
 In localities exposed to the sweep of winter winds, belts of ever- 
 green or deciduous trees will be found of great service. In all 
 instances where the side of an orchard, exposed to prevailing winds, 
 is less successful and produftive than the opposite side, proof is 
 afforded that shelter would be beneficial ; belts, especially if of deci- 
 duous trees, standing too near fruit-trees have, however, rather 
 injured than benefited them. The orchards should be beyond the 
 reach of their shade and roots, and be well exposed to sun and 
 air. 
 
Soil, Manures, Situation, aiid Enclosures. 4y 
 
 ENCLOSURES. 
 
 The skilful cultivator, after having prepared his ground, procured 
 the best trees the country aifords, carefully transplanted them, and 
 given them watchful and laborious attention for years, feels a very 
 natural desire to partake of their fruits. But this he cannot do, in 
 many places, unless his fruit-garden is protefted from the rambles 
 of idle boys. It cannot be denied that our country is rather remark- 
 able for its fruit-pilferers. It is feared it will continue to be so, until 
 public opinion shall place the young man who steals a pocket-book, 
 and the depredator of fine fruit, which has cost the owner as much 
 care and labor, and which money cannot replace, on precisely the 
 same level. 
 
 This formidable evil has deterred many from planting fruit-gar- 
 dens. The most quiet and secure proteftion is afforded by a good 
 thorn hedge. The English hawthorn, far to the north, will generally 
 succeed quite well for this purpose. The buckthorn is extremely 
 hardy, has a thick dense growth, and is easily raised and trans- 
 planted ; but, except on very rich soils and with good cultivation, it 
 does not form a stout barrier. The Honey Locust is also very 
 hardy, but requires more care in cutting back and thickening ; it 
 may, however, be made into an excellent hedge for a fruit-garden if 
 the most thorny plants are selefted. The Osage Orange, where the 
 winters are not too severe, is best of all. It is densely armed with 
 sharp thorns, and becomes impassable. It is only hardy on dry 
 ground, or near the line of an underdrain. 
 
 Two reasons have operated in preventing a more general and suc- 
 cessful adoption of hedges. One is the aversion so prevalent to 
 undertake anything which does not produce immediate results, 
 several years being required to make a perfe6l hedge. The other is 
 the almost universal notion, adopted without a moment's thought, 
 that everything in the form of a tree must grow and take care of 
 itself Hence we see, for every good well managed hedge, at least 
 one hundred bad and neglefted ones. This remark applies with 
 more force to the attempts made with the Osage Orange than with 
 any other plant ; for nothing that is ever used for hedges is more 
 sensitive under bad usage, or succeeds better if well treated, than 
 tins. The privet and the buckthorn will usually present something 
 of a hedgy appearance with any kind of management ; but the 
 Osage, unless well cultivated and properly sheared, will not exhibit 
 
 % 
 
so 
 
 Soil, Manures, Situation, and Enclosures. 
 
 even the semblance of a hedge. Hence, the common notion that it 
 has proved a faikire. 
 
 Evergreen hedges are mostly employed as screens from observa- 
 tion and from winds ; but as intruders scarcely ever attempt to pass 
 v^^here they cannot look through, perhaps they may yet be used as 
 efficient barriers. The American Arbor-Vitas is well adapted for this 
 purpose, but like the buckthorn, it will not grow well in the shade ; 
 lience, when closely sheared, the interior branches are bare. Instead, 
 therefore, of being sheared in the common way, it should be short- 
 
 Fig- 55- 
 
 Fig. 56. 
 Trimming' hedges. 
 
 Fig. 57- 
 
 ened back. The close growth of a smoothly shorn surface, darkens 
 and kills the interior foHage, as shown in Fig. 55. Fig. 56 represents 
 the same shortened back, or rather thinned back, admitting the light 
 within. Fig. 57 shows how this is done, the cut being made at a 
 fork b, or still shorter at a. 
 
 The hemlock, although hardly stout enough for a hedge until it 
 has grown many years, forms one of the most perfect and beautiful 
 screens in existence, and it would prove a fine shelter for trees 
 against the wind. Its fresh, deep, green color is unsurpassed ; and 
 its denseness of growth in consequence of its quality of growing in 
 the shade, is scarcely equalled. The Norway spruce will probably 
 prove a fine hedge-tree. It grows with great vigor, and may be 
 freely shortened back. 
 
 The Osage Orange grows rapidly if well cultivated ; and in order 
 to insure a perfe6lly continuous and even hedge, the young plants 
 must be allowed to swell their buds before they are set out, that all 
 dead and feeble plants may be rejefted. The first winter a light fur- 
 row should be ploughed upon it, to prote6l and drain it at the same 
 operation. The soil should be kept deep and mellow by cultivation, 
 at least four or five feet on each side, instead of allowing it to grow 
 up with weeds and grass, as is usual ; and, if possible, it should be 
 
Soil, Manures, Situation, and Enclosures. 
 
 51 
 
 placed nearly over a tile drain, which will contribute greatly to its 
 endurance of winter. 
 
 The following figures (some of which are reduced from those in 
 
 Fig. 58. — Badly pruned hedge. 
 
 Fig- S9- 
 
 Fig. 60. 
 
 Warder on Hedges), will show how this, and indeed all hedges, 
 should be sheared. 
 
 The negleft of cutting down at the commencement, causes the 
 hedge to become thin and narrow, and full of gaps at the bottom 
 where it should be the thickest ; and dense and impenetrable only at 
 the top, where this is less essential. In other words, the hedge 
 becoming wrong-side-up, or mounted on stilts (Figs. 58 and 59). 
 
 Fig. 62. — First year., 
 tiewly set out. 
 
 Fig. 63. — Beginnivg 
 of second year. 
 
 The appearance of the young hedge just before cutting down the 
 first time is shown at a. Fig. 60, and the cut portion at ^. It is 
 almost impossible to induce a novice to cut "this fine growth;" he 
 
52 
 
 Soil, Manures, Situation, and Enclostires. 
 
 thinks it will " ruin " his young and promising fence. Yet if the 
 work is omitted, it will in a few years appear as in Fig. 6i. 
 
 The following is the regular order of working each successive 
 year. Fig. 62 represents the plant the first year, or a few weeks 
 after setting out ; it has been cut down nearly to the surface of the 
 earth, the tap-root trimmed off, and the young shoots as starting 
 from it at a. It should grow untouched at least one year — some 
 prefer two years, in order that the roots may become thoroughly 
 established. Its appearance the beginning of the second year is 
 shown in Fig. 63, when it is cut down again near the line, b, to 
 
 Fig. 64. — Beginning 0/ third year. 
 
 :»^ 
 
 Fig. 65. — Summer of third year. 
 
 thicken it at the bottom. The result of this cutting down is shown 
 in Fig. 64, which is the same plant after further growth, and which is 
 again to be cut down at the Hne c j this may be done in the spring 
 of the third year, if the hedge has been well managed and kept vigo- 
 rous. This shearing will not 
 be more than four or five 
 inches high. Nervous people 
 "cannot bear" thus to cut 
 down their beautiful growing 
 hedges — and of course never 
 have a good one. But if the 
 work has been unflinchingly 
 done, the hedge will present 
 by early summer of the third 
 year, the fine broad-based, 
 thickened appearance at the bottom, represented by Fig. 65. The 
 next pruning, to be done at the beginning of the fourth year, is 
 shown in Fig. 66, as indicated by lines meeting at e, when the hedge 
 for the first time begins to assume the form of a roof. The previous 
 shearings (or rather mowings) are shown by the dotted lines c and d. 
 Fig. 67 shows the subsequent cuttings — first by the lines meeting at 
 
 Fig. 66. — Beginnittg of fourth year. 
 
Soil, Manures, Sittiation, and Enclosures. 
 
 53 
 
 h, and afterwards at o. The latter may be straight, as the previous 
 ones, or in the form of a gothic arch, as shown by the figure. This 
 brings the hedge to the close 
 of the fourth year, when it 
 will begin to form an efficient 
 barrier, if it has been well 
 cultivated and pruned. Its 
 breadth at bottom will be 
 nearly double its height. 
 Future years will give it more 
 height ; but it must be espe- 
 cially observed to keep it 
 always narrow at top, so that 
 the foliage above shall not shade that below, nor injure the broad 
 thick growth at bottom. 
 
 Hook to Trim Hedges. With a common corn-knife, like that 
 shown in Fig. 68, one man has trimmed from half to three-quarters 
 
 Fig. 67.' 
 
 -End offo7irth year or beginning of 
 fifth. 
 
 Fig. 6c,. 
 
 of a mile of four years' hedge on both sides in a day — striking 
 upwards and cutting it to a peak in the middle, like the roof of a 
 house. Subsequently, with a longer handle and straighter blade, as 
 in Fig. 69, he was enabled to work more easily and rapidly. As the 
 hedge becomes older, the labor will probably be somewhat increased. 
 
CHAPTER VI. 
 
 TRANSPLANTING. 
 
 Orchards are usually set out, where the soil is good, with no 
 other preparation than good ploughing. But where the soil possesses 
 only moderate fertility, if the best growth and finest fruit is desired, 
 it must receive additional preparation. When marketing and profit 
 is the chief objeft, this preparation is of great importance, as the 
 finest fruit often brings double the price obtained for that of com- 
 mon quality. The following directions are therefore worthy of 
 attention. 
 
 Preparing the Ground and Manurmg. Ground intended for trees 
 must be secure from danger of being flooded in wet seasons, and 
 from all liability of becoming water-soaked beneath the surface. If 
 not naturally dry enough, it must be thoroughly underdrained. 
 
 The next requisite is to deepen and enrich the soil by trenching, 
 unless naturally or previously exaftly fitted for trees. The same 
 result may be attained by digging very large holes, say eight feet in 
 diameter, and a foot and a half deep, and filling them with rich earth. 
 But a better way is to plough the whole surface to nearly that depth, 
 and to enrich it well by manuring. A common plough will descend six 
 or seven inches ; by passing another plough in the furrow — that is, by 
 trench-plowing — the soil may be loosened to ten inches or a foot. 
 But by means of a good subsoil-plough in the common furrow, a 
 depth of fifteen to eighteen inches may be reached. Now, to work 
 the manure down to that depth, and make the whole one broad 
 deep bed of rich soil, it must be first spread on the surface evenly 
 after the whole has been well subsoiled, then harrowed to break it 
 fine and mix it with the top soil, and then thrown down by a thorough 
 trench-ploughing. For although the trench-ploughing can hardly be 
 worked a foot in depth of itself, yet after a good loosening with the 
 subsoil-plough, it may be at once extended down a foot and a half 
 If this is done in the fall, and another good ploughing given in spring, 
 the whole will be in fine condition for the reception of trees. Does 
 
Transplanting. 5 5 
 
 this seem like a great deal of cost and labor ? It is the very cheap- 
 est way of obtaining fine crops of the best fruit ; for the strong, 
 long, and healthy shoots which will run up even the first year, and 
 the size, beauty, and richness of the fruit soon aiTorded from such an 
 orchard, kept well cultivated during its early years, will astonish 
 those who have never seen any but slip-shod culture. 
 
 In setting out large orchards, if the whole field cannot be deep- 
 ened, a strip of land ten feet wide extending across the orchard, 
 may be treated in the same way, in the centre of which each row is 
 to be set ; and the intermediate spaces, constituting two-thirds or 
 more of the whole, may, if necessary, be prepared afterwards, by 
 the time the roots have passed the boundaries of the first. 
 
 LAYING OUT ORCHARDS. 
 
 Every one will admit that an orchard handsomely laid out in 
 perfeflly straight rows, is in every respeft better than where the 
 trees are in crooked lines. An owner can feel no pride in giving 
 proper cultivation to an awkwardly planted orchard ; and trees 
 standing out of line will be a constant annoyance to every plough- 
 man who is in the pra6lice of laying perfe6lly even furrows. 
 
 Some planters take great pains in setting their trees, so that one 
 tree at the end of the row will hide all the rest when the eye ranges 
 through the line. But in securing this desirable obje6l, a great deal 
 of labor is often expended in sighting in different direftions while 
 setting each successive tree, so that every row may be straight 
 every way. The following mode of laying out and planting will not 
 require one-twentieth of the labor commonly devoted, may be per- 
 formed under the direction of any common workman, and will give 
 rows that will range perfectly, not only in both diredions, but diago- 
 nally. The writer has found that two men would thus lay out from 
 thirty to forty acres in a day, with perfeft precision for planting. 
 
 The first thing to do is to procure as many short pins or stakes, a 
 few inches long, as there are to be trees in the orchard. These 
 may be made by simply splitting short blocks or boards with an axe, 
 say half an inch in diameter ; or corn-cobs will answer a good purpose, 
 and may be more easily seen. Then procure a strong cord as long 
 as one side of the orchard, or, if the orchard is very large, as long 
 as each se6lion may be, if necessary to divide it. Then, with a pole 
 or other measure, mark off the distances of the trees on this line, 
 sticking a common brass pin through at each place for a tree, bend- 
 ing it around the cord so that it will not come out. Red yarn 
 
56 
 
 Transplanting. 
 
 : ewed through and tied around the cord would be more visible than 
 pins ; but the latter are quickly found if the workman measures the 
 distance by pacing between them as he walks from one to the other. 
 A new cord will stretch a little at first, but will soon cease to do so. 
 The easiest way to mark the spaces on the cord is to wrap it around 
 the ends of a board cut at the right length, so that every third coil 
 shall be a place for the pin. Thus, if the board is five feet long, by 
 marking every third coil at the end of the board we obtain spaces of 
 thirty feet. The field having been ploughed and fitted for planting, we 
 are now ready for operation. Sele6l a still day, so that the wind will 
 not blow the cord out of place, and then stretch the hne along one side 
 of the field, at a suitable distance from the fence where the first row 
 is to be. Make it as straight as possible, by drawing on it forcibly ; 
 a stout cord being better than a weak one on this account. If the 
 land be tolerably level, twenty or thirty rods may be measured off at 
 a time. Place flat stones or other heavy weights upon it at inter- 
 vals, to keep it in position ; if there is some wind, care will be 
 necessary in making it perfeftly straight before thus fixing it. Next, 
 drive in one of the short pegs or sticks at each point marked by the 
 pin already described. When this is done, one row will be marked. 
 Then remove the line, and mark each end of the field at right 
 angles to this in the same way. Lastly, mark the remaining side. 
 
 Before marking both ends, 
 it is safest to stretch the 
 line on the fourth side, 
 that all may be accurately 
 spaced. Next, to fill up 
 . I this hollow square with 
 
 T I the proper marks, stretch 
 
 -^' ' the line successively be- 
 
 t w e e n corresponding 
 sticks on the opposite 
 sides, and mark as before 
 till the whole is com- 
 pleted. If the work has 
 been carefully done, every 
 stake will be found to 
 range perfe6lly. Every 
 cord will stretch more or 
 less, but if stretched so 
 that the ends will come out even each time, which is attended with 
 no difficulty, the rows will be perfe6l, as shown in Fig. 70. 
 
 Fig. 70. 
 Staking oat orchards. 
 
Transplanting. 57 
 
 Next, take a strip of board, say about eight feet long and six 
 inches wide, as shown in Fig. 71, and cut a notch in one side at the 
 middle, just large enough to let in the stem of a tree. Bore a hole 
 through each end, exaftly at equal distances from this notch. Then, 
 whenever a tree is to be planted, place the middle notch around the 
 peg, and thrust two other pegs through the holes at the ends. 
 Then take up the board, leaving these two pegs, dig the hole, 
 replace the board, and set the tree in the notch. Proceed in this 
 
 n 
 
 1 /' ^ a 
 
 Fig. 71. Fig. 72. 
 
 way till the whole orchard is planted. It is obvious that the trees 
 will stand precisely where the first pegs were placed, and will range 
 in perfedl rows. A large number or series of the two pins may be 
 set successively by the board, so that a number of workmen may be 
 digging and planting at the same time. It is of no importance in 
 what direction the board is placed, as the pin and the tree will occupy 
 the same spot, as shown in Fig. 72, the row extending from a to b. 
 
 Transplanting. Very few fruit or ornamental trees ever remain 
 where they first came up from seed, but nearly all are removed one 
 or more times, to the spot where they are finally to remain. For this 
 reason, transplanting becomes a most important operation. If a tree 
 could be removed with all its roots, including the numerous thread- 
 like radicles, and all the spongelets, and placed compactly in the 
 soil, precisely as it stood before, it would sufter no check in growth. 
 The nearer we can approach this condition, therefore, the greater 
 will be our success. 
 
 As a general rule, roots extend as far on each side of the tree as 
 the height of the tree itself. If, for instance, a tree be five feet 
 high, the roots will be found to extend five feet on each side, or to 
 form a circle ten feet in diameter. This rule will not apply to slen- 
 der trees, which have become tall by close planting, but to those 
 that are strong and well developed. The great length of the roots 
 is often shown by trees which send up many suckers, as the silver 
 poplar and locust, which may be seen to extend over a circle mucli 
 greater in diameter than the height of the tree. 
 
 Many persons "wonder" why trees are so much checked in 
 growth by common transplanting, or why they so often die from the 
 
 3* 
 
58 
 
 Transplanting 
 
 operation. They would not be surprised, if they saw the common 
 destru6lion of the roots in taking them up. Fig. 'jt^ represents a 
 nursery tree with its roots entire ; the dotted lines show where the 
 spade is commonly set for the purpose of lifting ; Fig. 74 is the tree 
 after taken up, when more than nine-tenths of the roots are cut off — 
 sometimes it is as badly mutilated as in Fig. 75. Fig. 76 exhibits 
 the same as removed by careful nurserymen. 
 
 Fig. 74. Fig. 75. Fig. 73. F 
 
 Modes of digging iiursery trees. 
 
 g. 76. 
 
 In taking up the tree, the spade should be set into the earth at a 
 distance from the tree, and the whole carefully lifted, not forcibly 
 withdrawn, from the soil. Or, so much of the earth should be sepa- 
 rated in a circle by the spade, that when the tree is withdrawn, a 
 large portion of the soil may be lifted with it with the small fibres. 
 In the following figure, a indicates the trunk of the tree ; dd the cir- 
 cle of roots cut off with the spade in a hasty removal ; and without 
 this circle, the rest of the roots which are left in the earth (Fig. yy). 
 Tlie same is shown by the dotted lines in Fig. y;^. 
 
 In ordinary, or even very careful practice, a part of this wide net- 
 work of fibres must necessarily be .separated from the tree. It is 
 evident then, that the usual supplies of sap to the leave* must be in 
 
Transplanting. 
 
 59 
 
 part cut oflf. Now the leaves are constantly (during day) throwing 
 off insensible moisture in- 
 to the air ; and good-sized ^ I , /V V /; 
 trees thus give off daily 
 many pounds. Reduce 
 the supply from below, 
 and the leaves cannot 
 flourish ; and if the re- 
 du6lion is severe, the tree 
 withers and dies. 
 
 The remedy consists in 
 lessening the number of 
 leaves, so as to corre- 
 spond with the diminished 
 supply. This may be 
 done by shortening back 
 every shoot of the pre- 
 vious year to one-quarter 
 of its length, and in extreme cases, every shoot may be shortened 
 back to one strong bud, just above the previous year's wood. Cut- 
 ting off large branches at random often quite spoils the shape. 
 Fig. 78 represents an unpruned tree, and Fig. 79 the same with 
 the shoots shortened back. 
 
 Where peach and other trees have been once a year trimmed up 
 
 Fig. 77. 
 
 Fig. 78. Fig. 79. Fig. 80. Fig 
 
 to a single stem, while in the nursery, the mode of shortening is 
 shown bv Fisfs. 80 and 81. 
 
6o Transplanting. 
 
 A few experiments only are needed to convince any one of the 
 advantages of thus cutting in the shoots. Some years ago an 
 orchardist carefully transplanted one hundred and eighty apple- 
 trees into good mellow soil. The roots had been cut rather short in 
 digging. One-half had their tops shortened back, so as to leave 
 only one bud of the previous season's wood ; the heads of the other 
 half were suffered to remain untouched. The season proved favor- 
 able. Of the ninety which had their heads pruned, only two died, 
 and nearly all made fine shoots, many being eighteen inches long. 
 Of the ninety unpruned, eight died ; most of them made but little 
 growth, and none more than six inches. Both the first and second 
 year, the deep green and luxuriant foliage of the pruned trees afford- 
 ed a strong contrast with the paler and more feeble appearance of 
 the other. A similar experiment was made with seventy-eight 
 peach-trees, of large size, three years' growth from the bud. One- 
 half were headed back ; the rest were unpruned. The season was 
 rather dry, and twelve of the thirty-nine unpruned trees perished ; 
 and only one of those which were headed back. The unpruned 
 which survived lost parts or the whole of the upper portions of their 
 branches ; the pruned made fine bushy heads of new shoots. In 
 another instance, trees only one year's growth from the bud, trans- 
 planted in the usual manner unpruned, were placed side by side 
 with others of four years' growth, and with trunks an inch and a 
 half in diameter, the heads being pruned to one-quarter their size. 
 The growth of the former was feeble ; the large trees, with pruned 
 heads, grew vigorously. 
 
 The degree to which this shortening should be carried must de- 
 pend much on climate. In the cool moist atmosphere of England, 
 the leaves perspire less, and a larger number may remain without 
 exhausting the supply from the roots. In this country the perspira- 
 tion is more rapid, and fewer leaves can be fed, until new roots fur- 
 nish increased supplies. 
 
 Cutting back after the buds have swollen, or the leaves expanded, 
 seriously checks growth, and should never be performed except 
 on very small trees, or on such as the peach, which quickly repro- 
 duce new shoots. 
 
 Trees which quickly reproduce new shoots, as the peach, may be 
 more closely shortened back than others having a less reproduilive 
 power, as the apple. The cherry throws out a new growth still 
 more relu6lantly, and hence more care is needed in digging up the 
 roots entire. 
 
 Preparing the roots. Before a tree is set in the earth, all the 
 
Tratisplanting. 6i 
 
 bruised or wounded parts, where cut with the spade, should be 
 pared off smoothly, to prevent decay, and to enable them to heal 
 over by granulations during the growth of the tree. Then dip 
 them in a bed of mud, which will coat every part over evenly, and 
 leave no portion in contaft with air, which accidentally might not 
 be reached by the earth in filling the hole. The bed of mud is 
 quickly made by pouring into a hole a pail of water, and mixing it 
 with the soil. 
 
 Setting the tree. It should not be set deeper than it stood before 
 removal. Setting it upon the surface of the ground without any 
 hole, and placing a bed of fine earth upon the roots to the usual 
 depth, is preferable, and on shallow or unprepared soils, or such as 
 are quite clayey and rather wet, has been quite successful. When 
 placed in the unfilled hole, if it is found to be too deeply sunk, a 
 mound or hillock is to be made under the centre to raise it suffi- 
 ciently, and the roots separated and extended to their full length. 
 Fine rich mould is then to be sprinkled or sifted over, taking care 
 to fill all the interstices, and using the fingers to spread out all the 
 fibres during the operation. The mellow earth should rise two or 
 three inches above the surrounding surface, to allow for its subse- 
 quent settling. 
 
 In nearly all soils, tlie use of water in settling the earth among the 
 roots will be found eminently serviceable. Dashing in a few quarts 
 before the hole is quite filled is the more common way ; but an 
 admirable mode is to settle the fine earth as it is constantly sifted 
 in, by a regular shower from the watering-pot, one man holding the 
 tree, a second filling in the earth, and the third applying the water. 
 By this process the roots are not disturbed in their position, and 
 every cavity about them is filled in the most perfe6l manner. The 
 trees will be found to maintain their position better than when pul- 
 verized earth alone is used ; for although they may at first be easily 
 moved while surrounded by the half-liquid mass, in a few hours 
 the earth around them will absorb the superabundant moisture, and 
 they will become as firm as when they have stood for weeks in their 
 new position. 
 
 Stiffening against the wind. Newly-planted trees, being a6ted 
 on as levers by the wind, often press aside the earth about their 
 stems, and make an opening down to the roots, which in conse- 
 quence suffer from both drouth and disturbance. There are two 
 ways to prevent this disaster. In autumn transplanting, the best 
 way is to embank a mound of earth about the stems, from ten to 
 eighteen inches high, as the size of the tree may require, Fig. 83. 
 
62 
 
 Transplanting. 
 
 This mound performs the triple office of stiffening the tree, exclud- 
 ing mice, and covering the roots from frost. Only a few seconds 
 are required to throw up one of these conical heaps of earth. After 
 the tree commences growing, the mounds are removed. Trees 
 which have had their heads lightened by the shortening process 
 already described, will not often need any other proteftion. 
 
 But when the trees are large, or the situation is windy, staking 
 becomes necessary. If driven before the roots are covered, the 
 stakes may be eredl, as in Fig. 83 ; if driven afterwards, they may 
 be slanting ; and in both cases straw bands should be first wrapped 
 once round, to prevent the trees from chafing. 
 
 The accompanying figure (84) shows the mode in which the stake 
 is driven into the bottom of the hole before filling in. 
 
 Fig. 82. Fig. i>3. Fig. 84. 
 
 Transplanting trees on the surface. On another page the advan- 
 tages are pointed out of 
 sometimes setting trees on 
 the surface of the soil. 
 This mode of transplanting 
 is undoubtedly the best on 
 all heavy soils that cannot 
 be thoroughly drained. The 
 annexed figure (85) exhibits 
 distinftly this mode of plant- 
 ing, the dotted line indicat- 
 __ ing the common surface of 
 the earth, on which the tree 
 is set, and the low mound 
 raised upon the roots. This not only gives the roots a deeper 
 soil, but prevents the water from settling among them. By throw- 
 
Transplanting. 63 
 
 ing the furrows occasionally towards the rows, the raised surface 
 will be maintained, and a furrow left between for drainage. 
 
 Watering. A very common error is the beUef that trees need 
 frequent watering before they are in leaf. Deluging the roots while 
 in a partially dormant state, is as hurtful to trees as to green-house 
 plants, and a continued repetition of it is almost certain death. 
 When a plant is in a state of rapid vegetation, large quantities of 
 moisture are drawn up by the leaves and thrown off; but while the 
 l)uds are unexpanded, the amount consumed is very small. Fruit- 
 trees sometimes remain with fresh and green branches, but with 
 unswoUen buds, till midsummer. Instead of watering such at the 
 roots, let the tops be wet daily at evening, and it will in nearly all 
 cases bring them into adlive growth. When the tree is much 
 shrivelled, wrapping it loosely in straw, or better, in moss, and 
 keeping the whole in a damp state, will in most cases restore it. 
 
 When tlie leaves are expanded, a more copious application of 
 water becomes useful ; but it should never be performed, as so fre- 
 quently done, by flooding the tree at one time and allowing it to dry 
 at another ; or by pouring the water on the surface, which it hard- 
 ens, and never reaches the roots. Keeping the soil finely pulverized, 
 and if necessary, with an additional shading of hay or straw thickly 
 spread over the surface, will preserve a sufficient and uniform 
 degree of moisture. 
 
 The following sucessful treatment in transplanting, in cases that 
 appeared almost hopeless, was practised by the late S. G. Perkins, 
 of Boston : 
 
 " Some ten years ago I imported from Paris two hundred and ten 
 pear-trees on quince-stocks, whose roots, on their arrival, I found 
 to be entirely black and dead. I shaved off with a drawing-knife all 
 the roots down to the stump. These I planted in trenches, tying 
 them to crossbars to keep them firm, and then filled up the trench 
 with good soil. The heads and bodies of these trees were regularly 
 washed in dry weather until they began to sprout, which most of 
 them did in abundance during the summer, and 1 finally saved out 
 of the whole number one hundred and seventy-four, which became 
 as well rooted and as good trees as any in my garden. 
 
 " This has happened more than once. Three or four years ago I 
 imported, among other trees, twenty plum-trees, from six to seven 
 feet high, the heads of which had been budded the previous year in 
 France. These buds had grown from nine to twelve inches long, 
 and were perfedlly fresh when tliey arrived ; but the roots, on exa- 
 mination, were found entirely dead. Two of these I gave away. 
 
64 Trmisplanting. 
 
 One was good for nothing, and the other seventeen I planted in 
 my garden, having cut out all the roots that had fibres, they being 
 entirely dead. One of my men said I might as well plant my 
 walking-stick. Sixteen of these are now flourishing trees, well 
 grown and well rooted, new roots being induced by means of wash- 
 ing the upper part of the tree." 
 
 Watering the roots, even of fast-growing trees, will rarely become 
 needful if the soil is deep and is kept mellow. But whenever it is 
 performed, the surface earth should be thrown off, the water poured 
 in, and the earth replaced. This will admit the water at once to the 
 roots, and leave the surface mellow ; while by watering the top of 
 the ground, the water will perhaps fail to reach the dry soil below, 
 but only serve to harden and bake the surface. 
 
 Alulching, or covering the ground about a tree with straw, coarse 
 barn-yard litter, or, what is still better, leaves from the woods, will 
 in nearly all cases obviate the necessity of watering. It is an excel- 
 lent prote6lion against midsummer drouths, which so often prove 
 destructive to newly-transplanted trees after they have appeared in 
 leaf, and is a good substitute for mellow culture in places where 
 good cultivation cannot be given. It should never be omitted for 
 newly set cherry-trees. A correspondent of the Horticulturist 
 mulched fifty trees out of one hundred and fifty, all of which had 
 commenced growth alike. Those which were mulched all lived. 
 Of the hundred not mulched, fifteen perished. The weather was 
 hot and dry at midsummer. 
 
 Trees received front a distance, and injured by drying, should 
 immediately have their roots coated by immersion in a bed of mud ; 
 and then the whole stems and branches buried in moderately moist 
 earth for a few days. They will gradually absorb moisture, through 
 the pores in the bark, and resume their freshness. Plunging into 
 water, as sometimes praflised, is more liable to induce decay by 
 water-soaking. 
 
 Season for Transplanting. Trees may be removed from the soil 
 at any time between the cessation of growth in autumn and the 
 swelling of the buds the following spring. The operation may be 
 performed first in autumn with those which drop their leaves soon- 
 est ; but any tree, when not growing, may, by stripping its leaves, 
 be removed safely. If left on, they will invariably cause the shrivel- 
 ling of the bark, in consequence of the large amount of moisture 
 they are always exhaling, and which cannot be restored through the 
 roots while they are out of the ground. 
 
 The rule must vary somewhat with circumstances. Tender trees, 
 
Transplanting. 
 
 65 
 
 as the peach and apricot, generally succeed best if set in sprin: , 
 unless in a warm, dry soil, in a sheltered place, and in a climate not 
 severe. It may be added, that soils rather wet, or liable to become 
 soaked with water before freezing, should never receive trees in 
 autumn. The rule should be carried one step farther ; such soils 
 should never be set with trees at all. They are unfit until well 
 drained. Much of the "bad luck" that occurs, is from wet sub- 
 soils. 
 
 As a general rule, all hardy trees are best set in autumn, if soil, 
 aspefl, and climate are favorable. They get an earlier start in 
 spring. 
 
 It is commonly best to dig up trees in the autumn from nurseries 
 in any case, whether for fall or spring setting. If sent long dis- 
 tances, they will be on hand and may be set out early. They may 
 be heeled in, and be more eflFeftually secured from freezing, than if 
 standing in the nursery rows. In heeling in, seleft a dry, clean, 
 mellow piece of ground, with no grass near to invite mice ; dig a 
 wide trench, lay in the roots sloping (Fig. 86), and cover them and 
 half the stems with fine mellow earth ; fill hi carefully and solid all 
 the interstices among the roots ; doing this work imperfe6lly often 
 results in loss ; if well performed, it never can. If much danger is 
 feared from mice, it is better to place the trees ereft in the 
 trench (Fig. 87), and round up the whole surface about them ; but, 
 being more exposed in this position, they should be placed in a 
 sheltered situation from the winds. 
 
 Fig. 86. 
 Heeling-in sloping 
 
 Fig 87. 
 Heeling-in ereSl. 
 
 With the precautions above mentioned, it is, however, a matter 
 of small consequence at which season trees are put out, provided 
 the work is well done. It is at least a hundred times more impor- 
 tant to give them good mellow cultivation afterwards. Here is 
 
66 Transplanting. 
 
 where so many fail. Some dig little circles about their trees, which 
 is scarcely better. The whole surface must be cultivated. It is for 
 this reason that trees often do best set in spring — because in one 
 case the soil settles, hardens, and crusts through winter, but is left 
 mellow after spring setting. This difference could not exist if the 
 mellowing of the soil were properly attended to. 
 
 When the soil is a heavy clay, and holds water like a tub, tender 
 trees are in great danger from autumn transplanting, unless provi- 
 sion is made for draining the holes, which may be efife6led by run- 
 ning a deep furrow from one hole to the other, along the line of 
 trees, and using brush, corn-stalks, or straw, as a temporary under- 
 drain for the water to soak away. 
 
 Transplanting may be performed in winter, whenever the ground 
 is open and the air above freezing ; but roots which are frozen while 
 out of the ground, will perish unless they are buried before thaw- 
 ing. 
 
 The size for transplanting must vary with circumstances. Five 
 to six feet high is commonly large enough, but those much larger 
 may be successfully removed if they have been previously prepared 
 by shortening the long roots to induce the emission of a mass of 
 smaller fibres near the centre or stem. This is done one year pre- 
 viously, by running a spade into the earth in a circle about the foot 
 of the stem, if the tree yet stands in the nursery, or by cutting a cir- 
 cular trench around the tree if it is a large standard in open ground. 
 
 On a review of the essential requisites for successful transplant- 
 ing, they may be summed up briefly as follows : 
 
 1. A previous preparation of a rich deep bed of mellow earth to 
 receive the roots, and land which cannot be water-soaked. 
 
 2. Removing the tree with as little mutilation of the roots as 
 prafticable. 
 
 3. Paring oif the bruised parts. 
 
 4. Shortening-in the head, in a greater or less degree (before the 
 buds swell), to correspond with the necessary loss of roots. 
 
 5. Immersing the roots in mud. 
 
 6. Filling the fine earth carefully among the roots, spreading 
 them all out with the fingers. 
 
 7. Planting no deeper than before. 
 
 8. Staking or embanking, when necessary, to prevent injury by 
 the wind. 
 
 9. Watering the stems and branches only, before the appearance 
 of the leaf 
 
 10. Mulching, where danger of midsummer drouth is feared. 
 
Transplanting. 6^ 
 
 The following additional rules, self-evident to men of experience, 
 are continually disregarded by novices in setting out orchards and 
 fruit gardens : 
 
 1. If the roots of a tree are frozen out of the ground, and thawed 
 again in contadl with air, the tree is killed. 
 
 2. If the frozen roots are well buried, filling all cavities before 
 thawing any at all, the tree is uninjured. 
 
 3. Manure should never be placed in contact with the roots of a 
 tree, in setting it out, but old finely pulverized earthy compost an- 
 swers well. 
 
 4. A small or moderate sized tree at the time of transplanting 
 will usually become large and bearing sooner than a larger tree 
 set out at the same time, and which is checked in growth by 
 removal. 
 
 5. To guard against mice in winter with perfect success, make a 
 small, compact, smooth earth mound nearly a foot high, around the 
 stem of each young orchard tree. 
 
 6. The roots of a tree extend nearly as far on each side as the 
 height of the tree ; and hence to dig it up by cutting a circle with a 
 spade half a foot in diameter, cuts off more than nine-tenths of the 
 roots. 
 
 7. Watering a tree in dry weather affords but temporary rehef, 
 and often does more harm than good, by crusting the surface. 
 Keeping the surface constantly mellow is much more valuable and 
 important — or if this cannot be done, mulch well. If watering is 
 ever done from necessity, remove the top earth, pour in the water, 
 and then replace the earth — then mulch, or keep the surface very 
 mellow. 
 
 8. Shrivelled trees may be made plump before planting, by cover- 
 ing tops and all with earth for several days. 
 
 9. Young trees may be manured to great advantage by spreading 
 manure over the roots as far as they extend, or over a circle whose 
 radius is equal to the height of the tree, in autumn or early winter, 
 and spading this manure in in spring. 
 
 10. Never set young trees in a grass field, or among wheat, or 
 other sewed grain. Clover is still worse, as the roots grow deep, 
 and rob the tree-roots. The whole surface should be clean and 
 mellow ; or if any crops are suffered, they should be potatoes, car- 
 rots, turnips, or other low-hoed crops. 
 
 11. Constant, clean, and mellow cultivation is absolutely neces- 
 sary at all times for the successful growth of the peach-tree, at any 
 age ; it is as necessary for a young plum-tree, but not quite so much 
 
68 Transplanting. 
 
 so for an old one ; it is nearly as essential for a young apple-tree, 
 but much less so for an old orchard ; and still less necessary for a 
 middle-aged cherry-tree. 
 
 Registering Orchards. Much inconvenience and often many mis- 
 takes arise from not preserving the names of varieties in young 
 orchards. The trees are received, correftly labelled, from the nur- 
 sery ; the labels are left on till the wires cut the limbs, or until effaced 
 by time, and the sorts are forgotten. In a few years the trees begin 
 to bear, but the names being gone, the owner consults his neigh- 
 bors, and probably receives very erroneous names, and thus mis- 
 nomers are multiplied. 
 
 DISTANCES FOR PLANTING TREES. 
 
 Persons about to plant orchards and fruit-gardens, are often at a 
 loss to know the most suitable distances to place the trees. The 
 guiding rule should be to allow space enough that when the trees 
 attain full size, the sun's rays may freely enter on each side. The 
 roots as well as the tops should have free space. As a general rule, 
 the tops should never approach nearer than one-half their diame- 
 ter. 
 
 Some varieties of the same kind of fruit grow to a much greater 
 size than others, but as an average, the following distances may be 
 adopted, varying with the amount of land and with the wishes of the 
 owner, whether to obtain immediately a large amount from a small 
 space, or to make a permanent orchard that shall long continue 
 without becoming crowded. 
 
 Apples. In fertile districts of the country, where the trees may 
 attain great size, and where there is plenty of land, forty feet is the 
 greatest distance required. The usual distance is two rods or 
 thirty-three feet. Where the most is to be made of the land, and 
 where thinning-in the limbs is pra6lised when the trees become too 
 large, twenty-five feet distance may be adopted. For pyramids on 
 apple-stocks, fifteen feet ; for pyramids or dwarf standards on Dou- 
 cain stocks, ten feet ; for dwarf round-headed trees on paradise 
 stocks, eight feet. 
 
 Pears. Large growing standard varieties, on pear-stocks, twenty 
 to twenty-five feet ; dwarf standards on quince (with stems pruned 
 up, two or three feet, the heads with natural growth, or slightly 
 thinned by pruning but once a year, for orchard culture), twelve 
 feet ; pyramids on pear-stocks, twelve to fifteen feet ; on quince, 
 ten or twelve feet. It should never be forgotten that pears on 
 
Transplanting. 
 
 69 
 
 quince should be so placed as to admit of high or enriching cultiva- 
 tion. 
 
 Peaches. It is usual to allow about twenty feet for peach-trees 
 that are never shortened-in, but permitted to spread out and take 
 their natural course. But if shortened-in annually as they should 
 be, or even triennially, by cutting back three-year branches, they 
 may occupy only twelve or fifteen feet. Peach-trees budded on the 
 plum, which reduces their growth a little, may be kept cut back so 
 as to require a space of only eight or nine feet. 
 
 Cherftes. Common standards, twenty feet apart ; pyramids on 
 common stocks, fifteen feet ; on Mahaleb stocks, ten feet. Dukes 
 and Morellos require only three-fourths of this space. 
 
 Plums. Standards, fifteen feet ; pyramids, eight to ten feet. 
 
 Apricots. One-fourth more space than for plums. 
 
 Quinces. Six to eight feet. 
 
 Grapes. Most vigorously growing native sorts, on a trellis eight 
 feet high, twenty-five feet apart ; on a twelve feet trellis, sixteen 
 feet apart. 
 
 Gooseberries and Currants. Four to five feet. 
 
 Raspberries. Three or four feet. 
 
 Blackberries. In rows eight feet apart. 
 
 For the above distances, tlie following is the number of trees 
 required for an acre : 
 40 feet apart, 
 
 33 
 25 
 
 20 " 
 
 15 " 
 
 12 " 
 
 10 " 
 
 27 
 
 trees. 
 
 40 
 
 
 69 
 
 
 108 
 
 
 193 
 
 
 302 
 
 
 435 
 
 
 680 
 
 
 1,208 
 
 
 2,720 
 
 
CHAPTER VII. 
 
 CULTIVATION OF THE SOIL. 
 
 In passing through the country, and visiting the grounds of fruit- 
 growers, and examining the exhibitions of pomological societies, a 
 marked difference is observed in the same variety as grown on 
 different grounds. In one case it is small and poor flavored ; in 
 another it is large, beautiful, rich, and excellent. The owner of the 
 poor fruit is much disappointed in what he expected to see, and consi- 
 ders himself as "badly humbugged" by the nurseryman who sold him 
 the trees. The successful cultivator takes his specimens to a fair, 
 and sweeps off the premiums by their delicious quality and excellent 
 appearance. Now, this question at once arises : What is the cause 
 of this difference ? And it is just such questions as we like to hear 
 asked. 
 
 The first, and perhaps the most prominent cause, is cultivation. 
 Place a tree in grass-land, or give it no cultivation — let the surface 
 become baked hard, like flagging, or allow weeds to cover the sur- 
 face — and the tree will have a feeble growth, and the fruit, as a 
 necessary consequence, will partake of the condition of the tree. 
 A feeble tree will, of course, bear small fruit. Hence, one reason 
 why young trees often produce larger and finer specimens than old 
 and stunted trees. Cultivation alone has often changed both size 
 and quality in a surprising degree. Some years ago a few trees of 
 the Seckel pear were observed to bear very small fruit — they were 
 then standing in grass. Subsequently the whole surface was sub- 
 je6led to good cultivation. The next crop had pears at least triple 
 the size of the former. A St. Ghislain tree, on another place, bore 
 at first when standing in grass-land, and disappointment was felt by 
 the owner at the small size and poor quality of the fruit. A herd 
 of swine accidentally rooted up the grass and reduced the ground to 
 a mellow surface. The pears that year were greatly increased in 
 size, and so much improved in flavor that they would not have been 
 recognised as the same sort. The Duchess Angouleme, when 
 
Cultivation of the Soil. 71 
 
 large and well grown, is an excellent fruit. When small, it is per- 
 fedlly worthless. T. G. Yeomans, of Walworth, N. Y., who has 
 been eminently successful in its cultivation, and obtained thirty-five 
 dollars per barrel for it, has found high culture of vital importance, 
 and has remarked that when the specimen does not weigh over 
 four ounces, it is no better than a raw potato ; and this, we think, 
 has generally been found true. There is no question whatever that 
 this fine pear, as well as many other fruits, has been placed on the 
 rejected list by some planters for want of good management and 
 proper cultivation. 
 
 Good cultivation and thitming the crop cause all the difference 
 between those superb specimens of the pear which often grace the 
 extended tables, and fill the vast halls of our finest fruit exhibitions, 
 and such miserable fruit as we sometimes see borne on the grass- 
 grown, weed-choked, mice-gnawed trees of the slipshod farmer's 
 grounds — planted out with hardly the expeftation, but rather with a 
 sort of dim hope that they would grow and take care wholly of 
 themselves. 
 
 One of the best things that a horticultural or pomological society 
 could do, would be to place conspicuously on exhibition a colle6lion 
 of such fruit as might be raised with every advantage resulting from 
 good culture and judicious thinning ; and another collection beside 
 it with all the marks of small size and scabbiness which might be 
 expedted from utter negle6t. One colleftion should be marked, 
 " Fruit raised under the eye of Vigilance and Industry :" 
 the other labelled, " Fruit grown under neglect." 
 
 Cultivation is the more important, because it is not commenced 
 and finished in a day, but needs constant attention for years ; and 
 in ordinary practice it receives greater negledt. For, of the thou- 
 sands of trees which are every year transplanted in all parts of the 
 country, the assertion may be made with safety, that more are lost 
 from neglefled after-culture, than from all other causes put toge- 
 ther. 
 
 To purchase and set out fine fruit-trees of rare sorts, in a baked 
 and hardened soil, whose entire moisture and fertility are consumed 
 by a crop of weeds and grass, might very aptly and without exag- 
 geration be compared to the purchase of a fine horse, and then per- 
 petually to exclude him from food and drink. 
 
 Here is the great and fatal error with a large portion who attempt 
 the cultivation of fruit. We may not incorredtly divide these into 
 three classes : 
 
 I. Those who, having procured their trees, destroy them at once 
 
72 
 
 Cultivation of the Soil. 
 
 by drying them in the sun or wind, or freezing them in the cold, 
 before setting out. 
 
 2. Those who destroy them by crowding the roots into small 
 holes cut out of a sod, where, if they live, they maintain a stunted 
 and feeble existence, like the half-starved cattle of a negleftful far- 
 mer. 
 
 3. Others set them out well, and then consider their labors as 
 having closed. They are subsequently suifered to become choked 
 with grass, weeds, or crops of grain — some live and linger, others 
 die under the hardship ; or else are demolished by cattle, or broken 
 down by the team which cultivates the ground. 
 
 The annexed cut is a fair exhibition of the difference in results 
 between negledled management, as seen on the left, and good culti- 
 vation, on the right, as seen in trees five to ten years after trans- 
 planting. 
 
 Fig. 88. 
 
 Nezle6led trees. 
 
 IVell cultivated orchard. 
 
 A neighbor purchased fifty fine peach-trees, handsomely rooted, 
 and of vigorous growth ; they were well set out in a field containing 
 a fine crop of heavy clover and timothy. The following summer 
 was dry ; and a luxuriant growth of meadow-grass nearly hid them 
 from sight. What was the consequence ? Their fate was precisely 
 what every farmer would have predifted of as many hills of corn, 
 planted and overgrown in a thick meadow — very few survived the 
 first year. 
 
 Another person bought sixty, of worse quality in growth ; he set 
 them out well, and kept them well hoed with potatoes. He lost but 
 one tree ; and continuing to cultivate them with low-hoed crops, 
 they now afford yearly loads of rich peaches. 
 
 Another neighbor procured fifty good trees, 
 the same year late in summer, he remarked : ' 
 wheat one of the best for youny; peach-trees ! " 
 
 Passing his house 
 I thought a crop of 
 " Just the reverse ; 
 
 it is one of the worst — all sown crops are injurious ; all low-hoed 
 
Cultivation of the Soil. 73 
 
 ones beneficial." " Well," answered he, " I have found it so — my 
 fifty trees all Uved, it is true, but I have lost one year of their growth 
 by my want of knowledge." On examination, they were found in 
 excellent soil, and had been well set out. All the rows were in a 
 field of wheat, except one, which was hoed with a crop of potatoes 
 The result was striking. Of the trees that stood among the wheat, 
 some had made shoots the same year an inch long, some two inches, 
 and a very few, five or six inches. While on nearly every one that 
 grew with the potatoes, new shoots a foot and a half long could be 
 found, and on some the growth had been two feet, two and a half, 
 and even three feet. Other cases have furnished nearly as deci- 
 sive contrasts. An eminent cultivator of fine fruit, whose trees 
 have borne for many years, remarks : " My garden would be worth 
 twice as much as it is, if the trees had been jalanted in thick rows 
 two rods apart, so that I could have cultivated them with the plough. 
 Unless fruit grows on thrifty trees, we can form no proper judgment 
 of it. Some that we have cultivated this season, after a long negleft, 
 seem like 7ie'w kinds, and the flavor is in proportion to the size." 
 
 The thick rows here alluded to, may be composed of trees from 
 six to twelve feet apart in the rows. This mode admits of deep and 
 thorough cultivation, and the team can pass freely in one direftion, 
 until close to the row, where the soil need not be turned up so 
 deeply, or so as to injure the roots. Fig. 89 exhibits this mode of 
 planting, and Fig. 90 another mode, where the trees are in hexa- 
 
 
 
 
 ****** 
 ****** 
 ****** 
 
 Fig. 89. Fig. 90. 
 
 gons, or in the corners of equilateral triangles, and are thus more 
 equally distributed over the ground than by any other arrangement. 
 They may thus be cultivated in three direflions. For landscape 
 effett, this is undoubtedly better than any other regular order. 
 
 Trees are frequently mutilated in cultivating the ground with a 
 team ; to obviate this difiiculty, arrange the horses when they work 
 near the line of trees, one before the other, or tatide/n. Let a boy 
 ride the forward one, use long traces and a short whipple-tree, and 
 place the whole in the charge of a careful man who knows that one 
 
 4 
 
74 
 
 Cultivation of the Soil. 
 
 tree is worth more than fifty hills of corn or potatoes, and no danger 
 need be feared. In the absence of this arrangement, oxen will be 
 safer than horses. A strong single horse will be sufficient for work- 
 ing near the rows, where the plough should run shallow, provided 
 the soil is not hard. 
 
 The annexed cut (Fig. 91) shows a 
 mode of constru6ling whipple-trees for 
 this purpose, so as to pass the trees free- 
 ly. It is made as short as the free adlion 
 of the animals' legs will allow (about six- 
 teen inches for a single whipple-tree). 
 An iron strap is riveted so as to bend 
 round the end of the wood, turning in and 
 forming a hook inside. 
 In very small trees, most of the roots are within a few feet 
 of the stem, but their circumference forms an annually increasing 
 circle. Hence the frequent pra6lice of applying manure, or digging 
 the ground closely about the base, as exhibited in the annexed 
 figure (92), is comparatively useless. Hence, too, the praftice of 
 
 Fig. 91. 
 
 Fig. 92. 
 
 ploughing a few furrows only on each side of a row of large trees in 
 an orchard, is greatly inferior to the cultivation of the whole sur- 
 face. 
 
 Among the crops which are best suited to young trees, are pota- 
 
Cultivation of the Soil. 
 
 75 
 
 toes, ruta-bagas, beets, carrots, beans, and all low-hoed crops. In- 
 dian corn, though a hoed crop, is of too tall a growth, shading young 
 trees too much by its formidable stalks. All sown crops are to be 
 avoided, and grass is still worse. Meadows are ruinous. 
 
 A chief reason of the fatal effects of sown crops, is the impossi- 
 bility of mellowing the ground by repeated cultivation. For this 
 reason, a low cro^D of peas has been found much worse than a heavy 
 growth of Indian corn. 
 
 Renovating Old Trees. When old trees become feeble, there is no 
 better way of imparting to them vigor than by i?tanuring. Instead 
 of adopting the more common pra6f ice of digging a circular trench 
 around them and filling this with manure, the operation may be per- 
 formed in a more perfeft and efficient manner by digging narrow 
 radiating trenches from within a few feet of the trunk, direftly from 
 it — this will prevent cutting many of the roots. The annexed dia- 
 gram (Fig. 93) will show the position of these trendies. These may 
 then be filled with a co//ipost, made of 
 turf, stable manure, ashes, and per- 
 haps a little bone manure — the turf 
 to be the chief constituent, say one- 
 half or two-thirds — and the ashes 
 say one-thirtieth. The bone ma- 
 nure is not essential, as its constitu- 
 ent parts are in common manure in 
 small quantities. If this is done 
 in autumn, the roots will be pre- 
 pared to penetrate it early in spring, 
 and if the tree is not past reco- 
 very, it may make a new growth. 
 The roots probably reach as far 
 each way as the height of the tree, and the trenches should extend 
 about the same distance. They need not be cut very near the tree, 
 as the roots are all large there, and would be more likely to be 
 injured and would be little benefited. The trenches should be only 
 the width of a spade, and be from two to four feet apart. 
 
 Old apple orchards always grow and bear best when kept under 
 cultivation. If the soil is, however, naturally or artificially fertile, 
 they succeed well in grass continually grazed short by sheep and 
 swine. These animals are useful in devouring the insefts of the 
 fallen fruit, and assist in manuring the surface. An annual autumn 
 appHcation of yard or stable manure, with a small portion of ashes — 
 or, in the absence of ashes, of lime — will commonly be useful. If 
 
 Fig. 93. 
 
^6 Cultivation of the Soil. 
 
 the orchard is only top-dressed, the appHcation in autumn is of 
 great importance, that the soil may be soaked in winter or spring. 
 If ploughed in it should be done in spring, after the manure has 
 remained all winter on the surface. 
 
 Whejt to Mafiure Orchat^ds. Inquiry is often made as to the fre- 
 quency and amount of manuring or cultivation for trees. The 
 answer must be : a^ according to circumstances. The question 
 again recurs : how shall we know what our soils need ? The answer 
 is: observe the results of growth. An examination or analysis of 
 the soil will be of little use. But the trees will tell their own story. 
 If the soil is so rich that they make annual shoots of two or three 
 feet or more in length, without any cultivation or manuring at all 
 (which, however, is rarely the case), then it will be needless to give 
 additional care. The an?iual growth is the best guide to treatment. 
 There are very few apple or other orchards which, after reaching a 
 good bearing state, throw out annual shoots more than a foot or a 
 foot and a half long, and many not half this length. The owner 
 may lay it down as an unalterable rule, that when his trees do not 
 grow one foot annually, they need more manuring or cultivation, or 
 both. By observing the growth he can answer all questions of the 
 kind referred to, without difficulty. 
 
 Management of Western Orchards. Lewis Ellsworth, one of the 
 most successful and intelligent fruit-growers in Illinois, says that 
 the loss in fruit-trees in that State within the last three years, is 
 millions of dollars — that it is attributed to the cold winters and dry 
 summers. But he asserts that to a great extent, this result has 
 arisen from their standing unproteded in a soil underlaid with a 
 retentive clayey-loam subsoil, which chara6terizes most of the prai- 
 rie land. He has adopted the pra6lice of ridging his land, by 
 repeated ploughings, commencing at the same ridges and ending at 
 the same dead furrows ; and where nursery-trees were formerly 
 thrown out by freezing, after ridging they stand throughout the 
 winter without injury, and make a better growth in summer. He 
 recommends the ridging system for all orchards, each row of trees 
 being placed on the centre of the ridge. 
 
 We have no doubt that draining would lessen the effe6ls of severe 
 winters on fruit-trees in other regions than the West. 
 
 Arrangement to facilitate Cultivation. The following is an 
 arrangement of kinds of different sizes, into rows for cultivation 
 both ways with horse-labor. The larger sorts are in wide rows, as 
 explained on page 72. Fruits which are stung by the curculio 
 are planted at one end, and when the fruit is forming, pigs and 
 
Cultivation of the Soil. 
 
 77 
 
 geese are confined to that part by the hurdle-fence a a, run across 
 for the occasion. 
 
 
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 ^1 
 
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 G 
 
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 5 
 
 3 ij •?, 
 
 4 «» as 
 
 f> ■§ «< 
 
 •3 » c 
 
 <y 
 
 ■Vi 
 
 53 
 
 f3 
 
 K 
 
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 © 
 
 «y 
 
 Si 
 
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 m 
 
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 S3 
 
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 1 "^ 
 
 
 'i'. ® '§ 
 
 Fig. 94- — Fruit garden. 
 
 A plan of a fruit-garden, arranged in a similar manner, with full 
 details, is given in Chapter XI. 
 
CHAPTER VIII. 
 
 PRINCIPLES AND PRACTICE OF PRUNING. 
 
 A GREAT deal has been said and written on this subjeft, and much 
 bad pra6lice still prevails. Orchards are seen all through the coun- 
 try which have either been never pruned, or, if the work has been 
 performed, it has done more harm than good. Trees with trunks 
 trimmed up to three times the proper height, mutilated by the need- 
 less lopping of large branches, one-sided and totally destitute of sym- 
 metry, or filled with a mass of brush, may be seen through the 
 country. A perfe6l orchard is a rarity. The same remark will 
 apply to nurseries. The trees have been grown and trained with 
 very little attention to a perfeft shape, the chief obje6l of the owner 
 being to raise large trees in as little time as possible. The pur- 
 chasers of such trees, after setting them out, either give little atten- 
 tion, or, if they cultivate them well, allow them to form their own 
 heads. They may be too tall or one-sided, or distorted and irregu- 
 lar, no attention being given to shaping the heads when they are 
 young. 
 
 Pruning Young Trees at Transplanti7ig. When young trees are 
 dug from the ground, the roots from necessity are more or less 
 bruised or mutilated. All these bruised or torn surfaces should be 
 pared off smoothly with a shares knife. If left untouched they 
 induce decay, and are unfavorable to the best healthy growth of the 
 tree — in the same way that a broken or bruised limb above ground 
 would furnish a dead stub or make a bad scar, while pruning it 
 smooth will cause it to heal over readily. 
 
 Pruning the Tops. Thrifty young trees usually have roots 
 extending as far each way from the foot of the stem as the height of 
 the tree. A careful examination will discover the whole surface of 
 the subsoil occupied with the small fibres of full-grown nursery- 
 trees (Fig. 95). It is obviously impossible, therefore, in digging up 
 to avoid cutting and leaving most of the roots behind ; and the tree 
 when reset is unable to sustain or feed for a time its leaves and 
 
Principles and Pra6lice of Priiniug. 
 
 79 
 
 branches. A part must therefore be cut off to restore the balance, 
 corresponding in some degree with the loss of the roots. This may 
 
 Fig. 95- — Nursery rows — roots extending under the whole surface, 
 
 be done by thinning out all the feeble shoots, so as to leave an even, 
 well shaped head, and then cutting back a part of each remaining 
 one-year shoot (Fig. 96). Judgment must be exercised as to the 
 amount to be cut away from the tops. The growth of new roots 
 depends on the assistance afforded by the leaves at the 
 top ; if the leaves are too few, the roots will not ex- 
 tend freely ; if they are too many, the roots cannot 
 furnish proper supply for them, and they will be feeble 
 and sickly. Planters will learn a great deal on this 
 point by cutting away more or less on different trees, 
 and observing the result. Different kinds of trees re- 
 quire varying management in this respeft. The peach, 
 for example, readily reproduces new shoots, and it may, 
 consequently, be cut back very freely ; two-thirds to 
 nine-tenths of each previous season's shoot may be 
 removed without detriment. The grape, also, may be 
 very heavily pruned, as it throws out new vines with 
 great vigor. The cherry, on the contrary, is very sen- 
 sitive, and young trees have been nearly killed by a 
 severe summer pruning. The young cherry shoots 
 should never be cut back in spring more than half 
 their length. The pear and apple are intermediate, 
 and the heads should be moderately and not severely pruned. 
 
 The mutual relation between the roots and leaves has been already 
 alluded to. The leaves cannot exist without the moisture received 
 through the roots ; and the roots cannot grow without the nourish- 
 
8o Principles and Practice of Pruning. 
 
 ment afforded by the leaves. The only exception is the temporary 
 supply furnished by the cells in the body of the tree. New roots 
 are commenced before the leaves expand, as may be seen on young 
 seedlings, the roots of which have been trimmed, and where the 
 new white fibres protrude just as the buds are swelling. The same 
 occurs on the roots of trees transplanted in autumn, after the leaves 
 have fallen ; but this effefl is only temporary, continued growth 
 requiring that both leaves and roots should work together. On the 
 other hand, the nutriment laid up in the cells will sometimes supply 
 the leaves for a short period, provided care is taken to furnish the 
 requisite moisture at their surfaces by means of a bell-glass to retain 
 a damp atmosphere. Cuttings are often thus started, a small por- 
 tion of leaves being allowed to remain upon them to assist in the 
 emission of new roots. But, if the leaves are placed in a dry air, 
 they soon pump out and carry off the moisture, and the shoot, leaves 
 and all, withers in a short time. If all the leaves had been cut off, the 
 shoot would remain plump much longer — a fa6l well known to nur- 
 serymen and others who preserve scions for budding. 
 
 Proper Time for Prutiiiig. Many cultivators have been misled 
 into the opinion that early summer is the best time to prune, from 
 the fa6l that the wounds heal more readily. Pruning after the tree 
 has commenced growth has a tendency in nearly every instance to 
 check its vigor. For this reason, where the rapid formation of 
 young wood is desired, the work must be performed before the buds 
 begin to swell. Some planters have obje6led to shortening-in the 
 shoots of newly-set trees, because by doing the work too late, or 
 after the leaves were partially or wholly expanded, they have injured 
 and not benefited them. Any one may easily satisfy himself on 
 this point by pruning-back the heads of a dozen trees early in the 
 season, and leaving those of another dozen until the leaves have 
 opened. They will present the appearance represented in the fol- 
 lowing figures, before the close of summer — the first (Fig. 97), with 
 strong, thrifty shoots ; the latter (Fig. 98), with short, stunted growth. 
 
 There may be an exception to this general rule, where a slight 
 amount of pruning in summer, not sufficient to produce any mate- 
 rial check in growth, may be useful in improving the shape of the 
 tree ; such, for example, as the removal of an occasional unneces- 
 sary shoot or one-sided branch. 
 
 As fresh wounds always render trees more liable to be affefted by 
 intense cold, quite hardy trees only may be pruned any time during 
 winter. On those inclining to be tender the operation should be 
 deferred till towards spring. 
 
Principles and Pra£lice of Pnining. 
 
 8i 
 
 Pruning^ as affeiling Fruitfulness. As a general rule, the rapid 
 formation of leaves and wood is adverse to the produftion of fruit. 
 On the other hand, the slow growth of the wood favors the forma- 
 
 Fig. 97.' 
 
 -Head of young tree pntned be/ore 
 the leaves had expanded. 
 
 Fig. 98. — Head 0/ young tree pruned 
 after the leaves had expanded. 
 
 tion of fruit-buds and the produftion of heavy crops. These two 
 adverse tendencies may be more or less controlled by pruning. 
 
 When the too numerous branches of a tree produce more leaves 
 than can be properly supplied with nourishment, resulting in a feeble 
 or diminished growth, new vigor may be often imparted by judicious 
 pruning, direfting the sap into a smaller number of channels, and 
 thus increasing its force ; for example — peach trees, after bearing 
 some years and yielding smaller fruit than on fresh young trees, will 
 assume all their former thriftiness by partly cutting-back the heads. 
 Dwarf pear-trees, which have not been sufficiently manured and 
 cultivated, whose pruning has been neglefled, and heavy bearing 
 allowed for a number of years, have been restored by severely prun- 
 ing-back the branches and thinning out the fruit-spurs. In all such 
 operations as these, it is indispensable to observe the rule already 
 given to do the cutting-back in winter or early in spring, before 
 the buds have swollen. If trees are too thrifty and do not bear, a 
 check may be given, and many of the leaf-buds thus changed to 
 fruit-buds by a continued pinching-back during summer. 
 
 The produ6lion of fruit-buds may be accomplished artificially by 
 checking the growth of vigorous trees ; but such treatment, out of 
 
 4* 
 
82 Principles and Pra^lice of Pruning. 
 
 the ordinary course of nature, though sometimes useful, should be 
 cautiously applied, as the first crojD gives still another check, and 
 often materially injures the tree and the quality of its subsequent 
 crops. 
 
 Stanmer Priming. Another and an unobje6lionable mode of 
 attaining the same end, is summer pnuiing^ which is effected by pinch- 
 ing off the soft ends of the side-shoots after they have made a few 
 inches growth. In these the sap immediately accumulates, and the 
 young buds upon the remainder of these shoots, which otherwise 
 would produce leaves, are gradually changed into fruit-buds. To 
 prevent the breaking of these buds into new shoots by too great an 
 accumulation of the sap, a partial outlet is left for its 
 escape through the leading shoot of the branch, 
 which at the same time is effe6ling the desired en- 
 largement of the tree. In the annexed figure (Fig. 
 99), a branch is represented with its side-shoots thus 
 undergoing conversion into fruit-spurs, the dotted 
 lines showing the position which these shoots would 
 have taken if left unpinched. 
 
 It will be seen that two great objefts are here at- 
 tained — the fruitfulness of the tree, and the increased 
 vigor of the leading-shoot, by direfting the surplus 
 sap to its growth. 
 
 This constitutes essentially the art of summer 
 pnining dwarf and pyramidal trees, more especially 
 the pear and apple. It may be applied witli advantage to young 
 standards, to produce early fruitfulness. 
 
 It often happens, and especially when the pinching is done too 
 early, that the new buds send out shoots a second time the same 
 season. When this occurs, these second shoots are to be pinched 
 in the same manner as the first, but shorter; and third ones, 
 should they start, are to be similarly treated. The bruising given 
 by pinching off with the thumb and finger, is more apt to prevent 
 this result than clipping with a sharp knife. 
 
 Giving Desired Form to Trees by Pruning. A tree may be 
 moulded into almost any desired shape by a proper use of the knife, 
 or even by the rubbing and pinching process.* If a young tree 
 from the nursery is too tall and slender, or has too high a top, it 
 
 * A late writer says : " The finest standard pear-trees we ever saw, had never had a 
 knife or s.tw about them. The thumb and forefinger had only been used. Rub off all 
 unnecessary buds that grow in a tree — and remove as they appear. This keeps the tree 
 clean, and the growth in the proper channel:-.. It is easily done." 
 
Principles and Pra6lice of Pntning. 
 
 83 
 
 should not be altered much the first year after removal, but allowed 
 to become tolerably established with its new set of roots. The 
 second year it may be cut back freely (Figs. 100 and 
 loi), taking care to leave buds for the formation of 
 an evenly distributed head. Some kinds of trees 
 will bear cutting-back freely the same year they are 
 removed, as, for example, the peach, which, as 
 already observed, readily produces new shoots. 
 The same charafteristic is possessed by the sugar- 
 maple and some other trees, which as 
 many have observed, when planted 
 along the borders of streets, and cut 
 back to single poles, form heads at 
 once of new branches. 
 
 When the tops are too low (which 
 is rarely the case), the lower branches 
 may be pruned off and the top carried 
 up to any desired height. This should 
 not be done until the stem has thick- 
 ened sufficiently to sustain the top — 
 the side-shoots always tending to in- 
 crease the diameter of the stem which 
 bears them. If the young tree pos- 
 sesses great luxuriance it may be de- 
 sirable to throw more of the growth 
 upward than these side shoots would allow, if remaining till the fol- 
 lowing spring, the usual time for pruning. In such a case the ends 
 of the side limbs may be clipped or pinched off, and a portion of the 
 lower ones removed with the knife. 
 
 Prnning iXiirse/y afid Young Trees. Brief suggestions have 
 been already furnished on this subjeft in connexion with the expla- 
 nation of general principles. Direftions of a more minute and 
 praftical charafter, and applicable to the different kinds of trees, 
 will doubtless be useful and acceptable. It is of great importance 
 that a tree be pruned right, on the start ; for the misplaced shoot, 
 which might be easily rubbed off with the finger, when just begin- 
 ning to grow, may ultimately become the heavy limb and the mis- 
 shapen top. 
 
 Priming Smgle Shoots. Young shoots are cut back for various 
 purposes, such as heading down to an inserted bud, shortening-in 
 those that are too long, or cutting out supernumeraries. It is 
 important that even these simple operations be rightly performed. 
 
 Fig. 100. — Mode 
 of reducing ike 
 height of a tall 
 young tree by 
 cutting at the 
 dotted li7ic. 
 
84 
 
 Principles and Practice of Pruning. 
 
 I. The cut should always be made with a sharp knife, which does 
 the work smoother, better, and more completely at the control of the 
 operator. 2. The cut surface should be as small as pra6licable, in 
 order that it may heal over readily. The two annexed figures show 
 the right and the wrong way of doing this work. Fig. 102 being a 
 well made cut, and Fig. 103 being one performed by a careless work- 
 man, exposing a large cut surface and leaving an inconvenient and 
 sharp stub above the bud intended to grow. 3. The cut should not 
 be made too high above the bud, nor too near it. If too high above 
 (Fig. 104), in the space between the buds or joints, this portion, not 
 being fed by leaves, dies, and the wood must be afterwards pruned 
 again in order to make a smooth stem. If the cut is made too near 
 the bud, as in Fig. 105, the drying surface abstracts moisture and 
 enfeebles the bud, which either fails to grow, or grows feebly. 
 
 Fig. 104. Fig. 105. 
 
 Fig. 106. — Pruning down to in- 
 serted bud — the dotted line, a, shows 
 the proper place to make the cut—h, 
 is too 7iear the bud. Fig. 107. — The 
 bud after starting arid tying up. 
 
 Trees that are soft and porous, as the 
 
 peach and grape, should have more 
 
 wood left above the bud, to prevent 
 
 drying ; and in pruning down to all 
 
 inserted buds, it is generally safest to leave an inch or two until 
 
 the young shoot has fairly commenced growing, when the stump 
 
 may be pared down close to it by a single draw-cut of a sharp knife, 
 
 made sideways, so that the point of the knife may not strike the 
 
 shoot (Figs. 106 and 107). 4. In shaping the heads of young trees, 
 
 prune down to an inside bud, where an upright shoot is required ; 
 
Principles and Pra6lice of Pruning. 85 
 
 but prune down to an outside bud where a more horizontal or spread- 
 ing growth is sought, as, for instance, in such vertical growers as 
 the Northern Spy and Early Strawberry apple trees. 
 
 Pruning Yoicng Apple-Trees. Directions have been already 
 given in relation to forming a high or low top. In consequence of 
 the crowded growth of nursery-trees, they are apt to push upward to 
 reach the light, at the expense of the side-branches. In addition to 
 this influence, being closely trimmed on the sides to make them tall, 
 such mismanaged trees assume the appearance of the annexed cut 
 (Fig. 108), and have been compared to a low-bowing dancing-master. 
 A better-shaped tree is shown in Fig. 109. As all nursery-trees 
 
 Fig. 108. — Nursery-tree primed too high. Fig. loc).— Well formed young tree. 
 
 succeed better, are more sure to live, and are more vigorous and 
 make handsomer trees when set out quite young, or at not more 
 than two years from the bud or graft, the following directions apply 
 to such trees at the time of planting and immediately afterwards. 
 Three or four side shoots on the unformed tree (Figs, no and in) 
 should be at first selefted, to form the main branches and to 
 constitute the foundation or framework of the future top (see Fig. 
 96). In order to secure a well formed and nicely balanced head, 
 these shoots must be frequently watched through the first summer 
 of growth, and if any of them are disposed to take the lead of the 
 others they should be pinched and checked to maintain an equality. 
 Two buds will be enough to grow on each of these shoots, making 
 eight at the end of the season, taking care that all are distributed at 
 
86 
 
 Principles and PraHice of Pruning. 
 
 equal distances (Fig. 112). All the other shoots should be rubbed 
 off with the thumb and finger as soon as they form. The second 
 vear the same process is repeated on the new shoots, and continued 
 until a handsome, even, symmetrical framework for the future head 
 is obtained, after which comparatively little attention will be neces- 
 
 1 10 — Uiiforined 
 tree. 
 
 Fig III. — Unformed tree, left 
 UHpruned till older. 
 
 \. — // 'ell formed 
 head- 
 
 sary. A large orchard of young trees may be managed in this way 
 with a very few days' labor — far less than that afterwards required 
 in cutting out large limbs and giving shape to the distorted tops of 
 full-grown, neglefted orchards. These rules will apply, substantially, 
 to the pruning of standard pears, except that they generally require 
 less thinning out. 
 
 Nearly the same course is to be pursued in forming the heads of 
 dwarf apple-trees, with the exception that the base of the head 
 should be only about ten inches from the ground (Fig. 18); or, if 
 they be half standards on Doucain stocks, the heads should l:)e 
 about twenty inches or two feet high. 
 
Principles and Praflicc of Pinming. 87 
 
 Pyramids. For pyramids (a form of training applied most fre- 
 quently to dwarf pears), the early treatment is quite different from 
 that of standards. As the sap tends to the summit of the tree, pro- 
 ducing the strongest side-shoots towards the top, and the shortest 
 and most feeble towards the bottom, the natural form of the tree 
 gradually becomes a trunk or stem with a branching head. To pre- 
 vent this result, and give a strong, broad set of branches at the 
 bottom, a thorough and regular system of shortening-down must be 
 adopted at the outset. The following is a brief outline of the course 
 usually pursued : 
 
 After the single shoot from the bud has grown one season (Fig. 
 113), it is cut down so as to leave 
 not over one foot, and if the tree is 
 weak not over six inches (Fig. 1 14). 
 As a consequence, the buds on this 
 remaining portion, receiving all the 
 sap, make a vigorous growth. The 
 upper one must be converted into 
 a leader, by pinching off early the 
 tips of the others, beginning first 
 with the upper ones, which will be pj 
 the strongest, and gradually descend- 
 ing as the season advances to the lower ones, which should be left 
 the longest in order to give them the most strength (Fig. 115). Six 
 inches of naked stem below the branches should be left, by rubbing 
 off all shoots below ; and if in a region liable to deep snows, this 
 space should be a foot, to prevent splitting off the limbs by the 
 weight of the snow, and for which objeft the tree should not be cut 
 down lower than eighteen inches at the close of the first season. 
 The pruning after the second year's growth, consists in cutting 
 down again the leader for a second crop of side shoots ; and these 
 side shoots, and the new leader, are to l^e treated precisely as those 
 below were treated the year before. A I the same time, the last 
 year's side shoots, on the lower part, are to be cut back ( the long- 
 est at the bottom so as to give a pyramidal form), in order to insure 
 the growth of the buds upon them. The new side shoots thus 
 caused, may be pinched off so as to convert them into fruit-spurs 
 (according to the process described hereafter in this chapter), except 
 one shoot left on each as a leader, and another, if needed, to fill up 
 the space made by the widening limbs.* The pyramid may now be 
 
 * This summer pinching is intended only for perfed training ; in common or orchard 
 management, it is scarcely necessary. 
 
Principles and Pra6lice of Prnning. 
 
 said to have been fairly formed ; and it is only requisite to continue 
 and prolong the same process for successive years. Fig. ii6 repre- 
 sents a four-year pyramid three times pruned, each sedlion being 
 shown at the figures i, 2, 3, and the cross-hnes indicating the place 
 for the fourth pruning. Fig. 1 1 7 represents a perfectly pruned pyra- 
 mid in bearing. 
 
 After the tree has attain- 
 ed sufficient size, its further 
 extension is prevented by 
 pruning back the shoots. 
 If the fruit-spurs become 
 too numerous, a part of 
 them are to be pruned close- 
 ly out, so as to give an 
 even and not crowded crop. 
 
 Fig. 116 — Four-year pyratnid. 
 
 Fig. 117. — Bearhig dwarf pear. 
 
 When spurs become too old, they may be mostly removed for new 
 ones to spring from their bases. 
 
 Some varieties of the pear throw out side shoots spontaneously 
 the first year. Such trees may be treated in a manner not unlike 
 the ordinary two-year pyramid. On the contrary, such sorts as have 
 small or flat buds, may need a more severe cutting back than others, 
 in order to arouse the buds into aftion and induce them to break 
 into shoots. 
 
 T. G. Yeomans, a successful cultivator of the dwarf pear for 
 
Principles and Pra^ice of Priuiing. 89 
 
 market, gives the following excellent praflical direflions for pruning 
 the trees, suited to orchard management : — 
 
 " Experience has convinced me, that with good trees of well 
 chosen varieties, on any good corn land which is never too wet ; 
 and with the culture a good farmer gives his other crops, and the 
 important — nay more, the indispensable requisite to success — ■ 
 thorough prutiing, no one need fail of attaining a degree of success 
 highly satisfaflory and profitable. 
 
 " A dwarf pear-tree should never be planted at one year old. A 
 good one-year-old tree consists of a single upright shoot or stem, 
 from three and one-half to five feet high, and should be cut off at 
 about two feet from the ground ; and in order to give a smooth, 
 handsome stem or trunk, let the buds be rubbed oif to the height of 
 one foot from the ground — leaving on the upper portion six to nine 
 buds, more or less ; with the tree standing in its original position in 
 full vigor, and cut back as above stated, each one of these buds will 
 throw out a good strong branch, which gives a full round distaff form 
 to the tree ; and this is the time and manner, and the only time, when 
 that desirable shape can be given, on which the future form of sym- 
 metry and beauty so much depends ; and to avoid a fork-topped 
 tree, in which the two uppermost branches are about of equal vigor 
 and height, let the second bra.nch from the top be pinched oif, when 
 about nine inches or a foot long, which will check and weaken it, 
 while the uppermost one becomes a strong central leader. Whereas, 
 if the tree be transplanted at one year old, and cut back as above 
 stated, the vital forces of the tree will be weakened half or three- 
 fourths by transplanting, and, as the result, only two or three 
 (more or less) of the buds on the trunk will grow so as to 
 form branches, and they, perhaps, only at the top or all on one 
 side, while the remaining buds remain dormant, never afterwards 
 to be developed, as the other branches form new channels, which 
 will more readily carry the sap to the other and upper portions of 
 the tree. 
 
 " For transplanting, therefore, let a tree be two years old from 
 the bud, well cut back at one year old, and with six to nine main 
 branches, which form the framework or foundation, which is to give 
 form and character to the future tree, with proper care and man- 
 agement. 
 
 "The following cut (Fig. 118) will illustrate a two-year-old tree, as 
 above described, its lower branches about one foot from the ground, 
 its upper branches being the strongest and most upright, and those 
 below less vigorous and more horizontal. 
 
90 
 
 Principles and Praclicc of Pruning. 
 
 " The dotted lines indicate where the branches should be cut ijack 
 at the time of planting. 
 
 "In cutting a tree, with branches formed as above described, let 
 the leader be cut down within four to six inches of the place where 
 
 Fig. iiS. Fig. iig. 
 
 the one-year-old tree was cut off, and just above a good bud on the 
 side of the tree, over the previous year's cut, thus keeping the 
 leader in a perpendicular position over the original trunk or bottom 
 of the tree. 
 
 " If the side branches are too horizontal, upper buds are left for 
 their extension ; if too upright, lower buds are left. Side diredlion 
 may be given, if desirable, to fill wide spaces, in the same way. 
 Cut the other branches at such a distance from the trunk, that the 
 ends of all of them would form a pyramid, the base of which should 
 not be over twelve to sixteen inches in diameter, and in smallish 
 trees much less ; thus the lowest branches will be left the longest ; 
 the obje6l of which is to check the natural flow of sap to the upper 
 branches, and induce it to flow more forcibly to the lower ones, 
 increasing the vigor and force of the latter as much as possible, 
 which must be done at that time, or never. 
 
 " Fig. 119 represents a two-year-old tree after it has been pruned 
 at two years old, and made the tliird year's growth, and showing 
 where it should be cut back at that time. All subsequent pruning 
 
Principles and Praclice of Priming. 
 
 91 
 
 will become easy to any one who has attended to these direftions 
 thus far — observing the same principles, thinning out or cutting 
 back any secondary or other branches, as shall seem necessary to 
 admit light and air, or give vigor or symmetry of form to the tree ; 
 but as the greatest force of sap will flow to the central and upright 
 branches, they will need to be cut back most, retaining as near as 
 may be the pyramidal form ; ever bearing in mind this fact, that no 
 one prunes too much ; and, after having pruned well and gathered 
 rich harvests of luscious pears, if you still wish to grow them larger 
 and better than ever before, prune a little closer, and that result will 
 certainly be attained ; and the vigor, beauty, and longevity of your 
 trees will be increased thereby." 
 
 Throughout the whole process of pruning and training pyramids, 
 as well as every other tree, the frequent error of allowing the shoots 
 and branches to become too thick and to crowd each other, should 
 be carefully avoided. The size and beauty of the fruit, and its per- 
 fe6lion in richness and flavor, where there is plenty of room for the 
 full, vigorous, and healthy development of the leaves which supply 
 the material for the growing fruit, will repay well the labor required 
 for this excellent result. 
 
 Dwarf apples (on paradise stocks) are usually trained to a round 
 and rather spreading open head, the 
 same principles to be applied as in form- 
 ing dwarf-pears, with the exception of 
 the form given to them, and being more 
 dwarfish in growth, less shortening of 
 the shoots is required (Fig. 120). 
 
 Small, slow growing varieties, as the 
 Melon, Early Joe, Red Canada, Hawley, 
 Jonathan, Ladies' Sweet, Summer Pear- 
 main, Dyer, Lady Apple, and Lowell, 
 may be pruned into pyramids and kept 
 small, so as to. stand not further than ten 
 feet apart. Thriftier varieties, on Dou- 
 cain stock, may be treated in the same 
 way. 
 
 The Cherry and Pbim may be pruned 
 in the form of pyramids on the same 
 principles as the apple and pear. The Morello and Duke cherries 
 may be treated either as pyramids or as smaller, rounded, open- 
 headed dwarfs. 
 
 Pruning Apple-Orchards in bearing. The mode of pruning old 
 
 Fig. 120. — Dwarf Apple. 
 
92 
 
 Principles and Practice of Pruning. 
 
 neglecled apple-trees, with a view to restoring their vigor and fruit- 
 fulness, is more particularly pointed out on another page ; it may be 
 only necessary here to remark that the chief requisites to keep 
 steadily in view during the operation, are, i. To avoid cutting off 
 large limbs except in cases of absolute necessity. 2. To admit 
 light equally into all parts of the tree by thinning out the branches. 
 3. To remove all crooked or badly growing limbs, and preserve a 
 handsome evenly distributed top. 4. To do the work gradually, or 
 in successive years, and commencing by preference at the top or 
 centre, which will favor an open top. 5. To give a coating on all 
 fresh wounds an inch or more in diameter, of the composition made 
 of shellac dissolved in alcohol, just thick enough to be of the con- 
 sistence of paint. The surface should be allowed to remain unco 
 vered a few days after the cut is made, in order to become dry. The 
 neatest appHcation is shellac dissolved to the 
 consistency of thick paint in alcohol — the handle 
 of the brush being inserted in the cork, it is 
 kept air-tight in drying, and always ready (Fig. 
 121); but fine sand, brick-dust, or powdered 
 chalk, mixed with warm gas-tar, is a good 
 application and much cheaper. Grafting-wax 
 does well, and may be applied with a brush 
 when melted, or in the form of thick plasters. 
 
 P?-iining the Peach. No tree requires con- 
 tinued pruning so much as the peach. There is 
 a strong tendency in the terminal buds to push 
 upward and outward, at the expense of the 
 side-shoots, which soon dying, the tree ulti- 
 mately is composed of long, bare poles with 
 only tufts of leaves at their extremities (Fig. 122). It is well known 
 that young trees bear large, handsome, and excellent fruit, while the 
 old, enfeebled trees yield nothing but small specimens of inferior 
 quality. Continued pruning will prevent this bad result, and pre- 
 serve the heads of old trees in a state of thrifty growth, and they 
 will continue to yield as large and fine fruit as in the first years of 
 bearing. As the peach always bears its fruit on the previous year's 
 growth, and buds never start from old wood, it is important to keep 
 a continued supply of young wood, evenly distributed throughout the 
 head. This can only be done by continued cutting back. The best 
 way to perform this operation is to commence at the close of winter 
 or early in spring, and cut off the upper half or two-thirds of every 
 one-year shoot. If this process is continued from year to year, in 
 
 Fig. 121. — Bottle of shel- 
 lac and brush. 
 
Principles and Praflice of Pruning. 
 
 93 
 
 connexion with cutting entirely out all the feeble shoots where they 
 grow too thickly, the desired objeft will be fully attained, and the 
 trees, as they grow older, instead of presenting the appearance of 
 Fig. 122, will form the round, symmetrical, evenly distributed heads 
 
 Fig. 122. — Neglefied Peach-tree. 
 
 shown in Fig. 123. An important advantage of thus pruning the 
 peach will be the thinning-out of the fruit-buds ; and while the tree 
 will bear perhaps only one-third or one-quarter the number of speci- 
 mens, they will be so much larger as to give as many bushels, while 
 the quality will be incomparably superior. 
 
 An objeftion is made that too much labor is required for this ope- 
 ration. By the use of a good pair 
 of pruning-shears, however, it may 
 be done with great expedition, and 
 half a dozen trees finished in the 
 same time that would be required for 
 a single tree in using the knife. 
 
 Another mode, more rapidly per- 
 formed, and answering nearly the 
 same purpose, is to cut off two or 
 three years' growth at a time, from all 
 the longer branches, taking care to 
 leave a sufficiency of young wood, 
 and always cutting back to a fork, so 
 as not to make a dead stub. 
 
 In cases where the pruning has been neglefted on young trees, 
 until they have attained several years of age, and the shoots have 
 just begun to die out in the centre, a still more wholesale kind of 
 
 Fig. 123. — Well pruned Peach-tree. 
 
94 
 
 Principles and Pra^lice of Pruning. 
 
 pruning may be adopted. Three or four feet may be taken oflF, in 
 cases of necessity, at a single stroke, and if judiciously performed, 
 
 will convert the broad head 
 which is beginning to become 
 enfeebled, into a smaller, 
 neat, round, and open head, 
 possessing the thriftiness of 
 a young tree, and bearing as 
 large and excellent fruit. 
 Fig. 124 shows the tree be- 
 fore being thus cut back, and 
 Fig. 125 the same, with all 
 the ends of the branches 
 (shown by dotted lines) re- 
 moved. It must be remem- 
 bered here, as in all other in- 
 stances, that the outer shoots 
 must be sufficiently thinned- 
 back to admit light to the in- 
 terior. The shearing, which 
 is sometimes adopted, like 
 that of a common hedge, only thickens the foliage on the out- 
 
 
 side, and increases instead of diminishing the evil. 
 
 Pruning the C/ier-rj.— The cherry usually needs but little prun- 
 
Principles and Pra£}icc of Pruning. 
 
 95 
 
 ing, after the young tree has been properly formed. As wounds 
 made in winter are apt to form gum, and the removal of much foli- 
 age in summer injures the tree by checking its growth, the rubbing 
 and pinching process should be exclusively resorted to, in forming 
 an even and well distributed head, nearly in the same manner as 
 already described for the apple. The only care, as the trees 
 become older, is to see that no shoots, by outgrowing the others, 
 form a distorted top. 
 
 Nearly the same rules apply to the plum ; but as single shoots 
 sometimes make a long growth in one season, an eye must be kept 
 to them, and the necessary rubbing and pinching performed, that 
 they do not outgrow the others. 
 
 Pruning the Quince. Young quince trees, as sold by nurserymen 
 in this country, have, in many instances, received no pruning or 
 training, and resemble Fig. 126. To give them a single straight 
 
 Fig. 126. — Unpruned Quince. 
 
 Fig. 127. — The same, cut back and 
 7i£w stem formed. 
 
 Stem, and to impart sufficient vigor to form a good well balanced 
 head, such trees should be cut down near the ground as soon as 
 they become well established, and a single upright shoot allowed to 
 grow for the future tree (Fig. 127). The second year a good head 
 may be commenced, according to the direftions given for the dwarf- 
 apple. 
 
 Special direftions for pruning the Grape, Raspberry, Blackberry, 
 Gooseberry, and Currant, will be found in the chapters devoted to 
 these different fruits. 
 
 Pruning the Roots. This has been tried to a limited extent only, 
 and has proved useful in checking over-luxuriant growth attended 
 with unfruitfulness. Its tendency, by lessening the supply of sap, 
 
96 Principles and Pra^ice of Pruning. 
 
 is to render trees more dwarfish, and operates not unlike grafting on 
 dwarf stocks ; or in the same way, but in less degree, that trans- 
 planting produces a like result. It should usually be done early in 
 spring, and with a spade ground sharp and kept solely for this pur- 
 pose, so that the roots may be cut off smoothly, and not torn or 
 bruised, as with a dull spade. Any required degree of check may 
 be given to the tree by cutting the roots short or near the foot of the 
 stem — a less check by allowing greater length. 
 
CHAPTER IX. 
 
 IMPLEMENTS, ETC. 
 
 Fig. 128. 
 
 The more common tools needed are the shovel, the spade, and the 
 hoe, for digging holes, transplanting, and cultivating the ground. 
 The rake is useful in mixing manures with the soil for filling the 
 remote parts or large holes. 
 
 T\ie. pruning-knife, Fig. 128, is a large hooked knife, for remov- 
 ing useless branches. The 
 priming-saw is needed in tak- 
 ing off larger limbs ; attached 
 to a handle several feet long, 
 it will reach those at a dis- 
 tance from the ground. The 
 direftion of the teeth should be the reverse of the common saw ; 
 that is, they should point 
 towards the operator, con- 
 stituting what is called the 
 draw-saw, Fig. 129. Be- pig ^^^ 
 
 ing thus only subjeft to a 
 
 pulling strain, it does not require so thick a blade as a thrust-saw, 
 with the teeth in the usual 
 way. For this reason it is 
 less liable to become bro- 
 ken or twisted. The bow- 
 saw. Fig. 130, is a light 
 saw for cutting near the 
 ground. 
 
 The pruning-chisel may 
 differ but little from those 
 
 of a common carpenter, fixed to the end of a long pole or handle, 
 for cutting off small branches at a considerable height. It is placed 
 
 5 
 
98 
 
 Implements, etc. 
 
 against a limb, which is separated by the stroke of a mallet. Small 
 
 shoots are removed by the 
 hooked part, shown in Fig. 
 
 131- 
 The budding-knife. Fig. 
 
 132, should have a broad, 
 
 flat blade, the edge of 
 
 which is to be rounded outwards, for the more ready incision of the 
 
 bark. The thin ivory blade or haft at the extremity of the handle, 
 
 as the budding-knife is commonly made, may be dispensed with in 
 
 Fig. 131- 
 
 Fig. 132. 
 
 Fig. 133- 
 
 nearly all cases, the bud when set in lifting the bark as it slides 
 downwards, more perfectly than by any other mode, after tlie cor- 
 ners of the bark are lifted with the point of the blade. 
 
 1\i& grafting-tool {Y\g. 133) is useful in cleft-grafting large apple- 
 _____^ trees. It may be made of 
 f^^ iron, the edge set with 
 steel. It is used for split- 
 ting the stock, after it is 
 sawed off" and pared. The 
 part A should be two inches broad, with a sharp edge, which should 
 curve inwards, that the bark, in splitting, may be cut first, to give 
 it a smooth flat face. The wedge B opens the stock 
 to receive the graft. By the hook C it is hung on 
 a twig close at hand, when not in use. Another 
 form of the grafting-tool is shown in Fig. 134. 
 Grafting wedges for common use may be made by 
 grinding down large cut nails. 
 
 The grafting-shears, a recent invention, have 
 effedled a great improvement in cleft-grafting, ren- 
 dering the work much more expeditious and per- 
 fect. They consist of a short thin blade of the best 
 steel. A, Fig. 135, two or three inches long, set at 
 an angle of about a hundred and twenty degrees 
 with the handle B, which moves it against a concave 
 Fig. 134. bed in the wooden space, C. The angle which the 
 
Implements, etc. 99 
 
 blade and its bed form with the handles, imparts a sawing motion 
 
 Fig- 135- 
 
 Fig. 136. 
 
 to the knife, which renders it more effedlive. It may be used on 
 stocks an inch or an inch and a half in diameter. Pressing the top 
 of the stock from the operator with one hand, it is cut off with 
 remarkable ease by a single stroke given to the shears with the 
 other hand. Another perpendicular stroke slits the stock for the 
 graft, leaving a perfectly smooth face cut for its reception. The 
 expedition and perfeftion of the work are thus greatly facilitated. 
 
 Small shears attached to a pole and worked by a cord. Fig. 136, 
 are useful for cutting grafts on tall trees ; in removing the eggs of 
 caterpillars (see chapter on the apple) ; and in taking off fine fruit 
 to prevent bruising, by attaching a basket to the pole immediately 
 under the shears. The blades of these shears, forming an oblique 
 angle with the shaft at a little distance above the pivot, make a 
 draw-cut instead of a crnshing-cut, and are for this reason more 
 effeftive. Apples, and some of the harder fruits, may also be 
 gathered with a wooden hook in the end of a pole, to draw the fruit 
 from the branch, caught in a basket just underneath. 
 
 In using the long-handled pruning-saw, the pruning-chisel, the 
 graft-cutter, or the fruit-gatherer, the operator may stand on a lad- 
 der or high stool, as an additional assistance in reaching the higher 
 parts of the tree. 
 
 The orchardisf s hook consists of a light rod, with an iron hook 
 at one end, and a piece of 
 wood made to slide along _ 
 it. In using it the fruit- 
 gatherer draws down the 
 end of a branch with the 
 hook, and fastens it by the sliding-piece to another branch below. 
 The slider passes freely along the rod, but ceases to slide by the 
 fri(5lion of the side-strain whenever it is in use, Fig. 137. 
 
 =3 
 
 Fig. 137. 
 
lOO 
 
 Implements, etc. 
 
 Fruit-picker. 
 
 Fruit on the ends of long and tall branches may be gathered by 
 
 means of the fruit-picker 
 shown in the annexed 
 figure (138). It consists 
 of a piece of stiflf wire 
 about two feet long, bent 
 into the form shown at aj 
 the two ends are then 
 thrust through gimlet-holes in the end of a pole ; a small bag, large 
 enough to hold half-a-dozen apples, is sewed to the wire. This com- 
 pletes the instrument. The narrow part of the wire assists in 
 removing the stem from the branch. A picker of this kind is espe- 
 cially valuable in gathering any high-priced fruit, such as pears, 
 which would otherwise be bruised and spoiled. 
 
 Vine Scissors. A neat and 
 convenient instrument for thin- 
 ning out the berries from 
 bunches of grapes which have 
 Fig. ^^^.- Vine Scissors. g^^wn too thick, for removing 
 
 unnecessary shoots, leaves, etc., 
 and for gathering the fruit, as shown in the annexed cut. Fig. 139. 
 Garit'n Reel. Fig. 140 represents the reel for the garden line, 
 and stake for stretching the same, all made 
 of iron. The stakes should be at least a foot 
 long. The line should be a strong well 
 twisted hemp cord, about one-fifth of an 
 inch in diameter, which, when not in use, 
 is quickly wound up on the reel. It is em- 
 ployed for setting trees in rows. 
 
 Self-sustaining fruit-ladders are very 
 useful in gathering fine fruit, to prevent 
 mutilation and bruising of the bark and 
 branches. Fig. 141 is one of small size 
 and simple construftion, is easily carried 
 (\ f-l ^'^ ^'^^ hand, and will raise one's feet a 
 
 W W yard or more from the ground. It con- 
 
 Fig, lifi.— Garden reel. sists of a small piecc of light plank at the 
 top, supported on legs not larger than 
 common chair-legs. Fig. 142 represents one from eight to twelve 
 feet high, the two single legs moving on joints, for closing in 
 carrying, and spreading like a tripod in setting up under the 
 tree. 
 
Implements^ etc. 
 
 lOI 
 
 An improvement has been made by continuing the two main 
 bars to a point, whicli more 
 readily enables the operator 
 to thrust it up among the 
 branches, and often to sup- 
 port himself by grasping this 
 elevated point. The legs turn 
 at the hinges, b. Fig. 143. 
 
 The folding-ladder may be 
 closed together with the facili- 
 ty of a pair of compasses ; it 
 then becomes a round stick, easily carried in one hand. It is made 
 of strong light wood, and its constru6lion may be readily understood 
 by the annexed figure (144), representing the ladder as open, as 
 
 Fig. 141. 
 
 Fig. 142 
 
 Fig- 143- 
 
 Fig. 144. 
 
 half-closed, and as closely shut An enlarged longitudinal se6lion 
 shows the manner in which the rounds lie in the grooves or concave 
 beds in the sides or styles ; above which is a cross-sedion exhibit- 
 ing the semi-oval form of the styles. The ends of the rounds turn 
 on iron pins, slightly riveted outside. The rounds resting on shoul- 
 ders, when the ladder is opened, render ihe whole stiif and firm. 
 
I02 
 
 Implements, etc. 
 
 Fig- 145- 
 
 A ladder of this constru(5lion is found very useful, not only in fruit- 
 houses, where a common ladder could not be conveniently carried, 
 
 but in pruning standard trees, 
 Tf\. because it can be thrust 
 
 through the branches like a 
 round pole, without difficulty, 
 and when once there, it is 
 easily opened. 
 
 Wheel-barrows are of two 
 kinds ; Fig. 145 is the simpler or canal barrow, used for wheehng 
 earth, stones, and manure, and is emptied by tipping it on its side ; 
 
 and P^ig. 146 is the 
 /^™miraniipmiiii'ii'iiiiipii|Ti-~^ laro"er or box barrow, 
 
 the side boards of which 
 may be removed for un- 
 loading, or for receiving 
 larger articles than 
 would enter the box. 
 
 Tree scraper (Fig. 
 147). This is used for 
 removing the rough 
 and shaggy bark, moss, etc., from old fruit-trees. It consists of a 
 triangular plate of steel, attached to a handle at the centre. The 
 
 sides of the triangle are 
 about four inches, and 
 the handle may be from 
 one to several feet in 
 length. 
 
 Garden Syringe (Fig. 
 148). This is made of various sizes, of different materials, and with 
 different caps or orifices. The cheapest is made of thick sheet-tin, 
 and the best and most durable of brass. For throwing a single stream. 
 
 Fig. 146. 
 
 Fig. 148. 
 
 the jet represented in the figure is attached ; for washing dusty 
 foliage with a soft shower, a rose with many fine holes is screwed 
 
Implements, etc. 
 
 103 
 
 on. 
 etc. 
 
 The syringe is used for washing, watering, destroying insefts, 
 
 Garden Engine (Fig. 149). This may be used for all the pur- 
 poses of a syringe, in washing and watering plants, as well as for 
 washing windows, carriages, and protetling buildings against fire. 
 It will hold about a barrel of water, and is easily moved by its han- 
 dles on the cast-iron wheels. It will throw water forty feet high. 
 
 Kig. 149. 
 
 Net screens are useful in preventing the attack of birds on rare 
 and valuable fruits upon young or dwarf trees. The net should be 
 dipped in tan to prevent mildew when rolled up wet. 
 
 Labels for standard trees are useful in retaining the names of tlie 
 varieties. Purchasers of trees usually negleft the names, and the 
 labels received with the trees being soon lost, nothing more is 
 thought of them till they begin to bear. Curiosity is then excited 
 to know the " new kinds." Conjecture is set on foot, and the great- 
 est confusion follows. Serious and innumerable mistakes are made 
 and perpetuated in this way in all parts of the country. 
 
 Permanent labels are therefore important. The simplest is made 
 of a slip of wood, three inches long and half an inch wide, sus- 
 pended to the branch by a loop of wire ; copper-wire is the best, 
 Fig. 1 50. The name will last three or four years, if written with a 
 pencil on a thin coat of fresh white paint. Better and more durable 
 labels are made of small pieces of sheet-zinc, written upon with a 
 mixture of two parts (by weight) of verdigris, two of sal-ammoniac, 
 one of lamp-black, and thirty of water. The ingredients are to be 
 mixed in a mortar with a small portion of water at first, and the 
 
I04 
 
 Implements, etc. 
 
 whole added afterwards. Preserve the mixture in a well corked 
 bottle, shaking it repeatedly at first, and keep the cork downwards 
 to prevent the escape of ammonia, and it will remain fit for use for 
 years. 
 
 If the pieces of zinc are suspended by copper-wire, it should be 
 firmly twisted round the zinc so as not to remain loose 
 (Fig. 151), or else the constant motion from wind will 
 soon wear off the wire. The wire should be nearl}^ as 
 large as a small knitting-needle, to prevent cracking off 
 by long use. The loop should be large, and pass round 
 a side-shoot, instead of a main branch, to prevent the 
 danger of cutting in by the growth of the tree ; and 
 should be attached below a small fork, to prevent its 
 blowing off the end of the branch. ' 
 
 The wire may be wholly dispensed with by the follow- 
 ing contrivance : cut the zinc into long triangular strips, 
 half an inch wide and from six to ten inches long. 
 Draw the narrow or slender end round the twig, bring 
 it through a hole punched midway between the ends, 
 and clinch or twist it with the fingers or a small pair of pincers 
 (Fig. 152). These labels may be cut and punched 
 by a tinman at a cheap rate. 
 
 A good, durable, and cheap label, is made of 
 sheet tin. Cut the tin in strips about six inches 
 long, somewhat in the form of a wedge, about a 
 fourth of an inch wide at one end, and three-fourths 
 at the other. Write the name near the wide end, 
 with any sharp steel 
 instrument, as an 
 awl, or end of a file 
 ground sharp, bear- 
 ing on hard enough 
 to go through the 
 tin coating, so as to 
 reach the iron. In 
 a few months the 
 rain, by penetrating 
 to the iron, will rust 
 it, and make the 
 name quite conspicuous. The label is then attached to the tree by 
 bending the narrow end once about a side limb (Fig. 153). As the 
 tree grows this coil will expand, and not cut the bark. On this 
 
 Fig. IS3- 
 
Implements, etc. 
 
 105 
 
 account thin tin plate is better than thick. The coil should pass 
 around but once, or it will not give way freely to the increase of 
 growth. 
 
 Any tin worker will cut them of scrap or refuse plate for about 
 ten or fifteen cents per hundred. 
 
 Lead labels, in the form of those represented in Fig. 1 50, stamped 
 with type, and suspended with copper wire, well twisted against the 
 hole, to prevent wearing by the motion of the wind, are very dura- 
 ble. Fig. 154 shows the mode of stamping, by sliding the sheet- 
 lead between two plates of iron. A, B, screwed together, and setting 
 the types successively against the upper plate. A, and stamping one 
 at a time. The letters are thus kept in a straight line. The im- 
 printed end of the sheet-lead is then cut off, and forms the label.* 
 
 MOORPARK 
 
 No person who plants an orchard or fruit- 
 garden, should depend for distinguishing the 
 names of his trees wholly on labels, which 
 may be lost off. The rows, and the kinds in 
 
 Fig. 156. Fig. 155- 
 
 each row, should be registered in successive order, in a book 
 kept for the purpose. This will facilitate the replacement of any 
 lost label. 
 
 Sticks or tallies at the ends of nursery rows, or labels suspended 
 
 * It is sometimes a matter of convenience to mark the names on specimens of the 
 fruit itself. This is quickly and permanently done by tracing the name with a blunt stick, 
 or a pencil, pressing hard enough to indent the surface, but not to tear the skin. It suc- 
 ceeds best on pears, the writing soon changing color and becoming conspicuous. 
 
 5* 
 
io6 Implements, etc. 
 
 on the successive trees of a row of standards, may be durably num- 
 bered on red cedar, after the following manner, to correspond with 
 a written register in a book. Fig. 155 shows the mode of notching 
 with a knife, to indicate the ten figures. To prevent mistakes by 
 o-etting them inverted, they are always read downwards on a stake, 
 or from the loop of a suspended label. The preceding figure 
 (156) exhibits a label on a tree marked with the number 47. 
 
CHAPTER X. 
 
 THINNING, GATHERING, KEEPING, AND MARKETING. 
 
 THINNING. 
 
 Next to good cultivation, nothing contributes more to bring 
 out the excellent qualities of fruit, and to give it size and a hand- 
 some appearance, than thinning the young fruit on the tree. If 
 crowded, it is small and often comparatively flavorless. Over- 
 bearing always injures the growth of the tree, yet thinning the fruit 
 is scarcely ever praftised. The farmer who takes care not to have 
 more than four stalks of corn in a hill, and who would consider it 
 folly to have twenty, never thins any of the twenty peaches on a 
 small shoot. The gardener who would allow twenty cucumber vines 
 in a hill, would be called an ignoramus by his neighbor, who at the 
 same time suffers a dwarf pear to bear five times as many specimens 
 as it could profitably mature. 
 
 E. Moody, of Lockport, a* successful fruit-marketer, stated before 
 the Fruit-Growers' Society at Rochester, that he had found great 
 profit in thinning the fruit on his peach-trees ; that while he had 
 much fewer specimens in consequence of thinning, he had about as 
 many bushels ; the larger peaches could be picked in far less time, 
 and while his fine crop sold readily at a dollar and a half per basket, 
 his neighbor who did not pra6lise thinning, found it difficult to sell 
 his for thirty-seven or fifty cents. 
 
 President Wilder said, in an address before the American Pomo- 
 logical Society : — " One of the best cultivators in the vicinity of 
 Boston has reduced this theory to pra6tice, with the happiest efTeft, 
 in the cultivation of the pear. He produces every year superior 
 fruit, which commands the highest price. Some have doubted 
 whether this pra6lice can be made remunerative, except in its appli- 
 cation to the finer fruits. But another cultivator, who raises an 
 annual crop of the best apples, assures us that the secret of his 
 success is the thinning of the fruit, and he has no doubt of the eco- 
 nomy of the praftice." 
 
 Apples and pears, wiien half grown, will show any defefts or 
 
io8 Thifinifig, Gathering, Keeping, and Marketing. 
 
 injuries from insefls. In thinning tlie fruit these defeflive speci- 
 mens should, in all cases, be removed. As many bushels of good 
 fruit will be obtained from the trees in autumn, as there would have 
 been of good and bad mixed together, had all been left to grow. 
 The labor of assorting will be lessened, and the fruit bring a higher 
 price in market. An experienced orchardist says that one day's 
 work to fifty barrels of apples will thus take out nearly all the imper- 
 fefl fruit ; while the increased labor of hand-picking so many poor 
 specimens, will be as great as taking them off in summer, when less 
 care will be required with them. 
 
 GATHERING. 
 
 Mankind consist of two grand divisions — the careless and careful. 
 Each individual may be assigned his place under these two great 
 heads, by observing how he picks or gathers fruit. The careless 
 shake the crop down on the ground, or, if picked by hand, throw 
 the specimens into the basket, rather than carry and deposit them 
 carefully. Such persons wonder why they have such poor luck in 
 keeping fruit — it nearly all rots prematurely. 
 
 In strong contrast with this treatment is the excellent manage- 
 ment of R. L. Pell, of Ulster Co., N. Y., who, by the care he has 
 given, has obtained high prices for his apples in foreign market. 
 His men gather them by means of hooked baskets suspended in the 
 tree ; the apples, as gathered, are laid one at a time in the bottom of 
 the basket, and when filled the man comes down and places two at a 
 time in the two-bushel basket. To prevent the possibility of bruis- 
 ing, these are drawn to the fruit-house on a sled by oxen, and two 
 apples only are taken out at a time, till all are carefully deposited on 
 the floor. After being barrelled, they are drawn on a sled to the 
 river, and are carried, not rolled, on board the steamer. When 
 shipped for England, one barrel is hoisted at a time and caught on a 
 man's shoulder at the ship, and carried by two men and deposited 
 in place. When again unloaded the same care is observed, the bar- 
 rels being carried off on a hand-barrow. Throughout the whole 
 process the same care is observed as in carrying a looking-glass. 
 
 Various modes are adopted for hand-picking apples and other 
 fruit. Ladders should always be provided for reaching the different 
 parts of the tree. Step-ladders, five or six feet high, may be used 
 for the lower limbs ; longer ladders, resting against the branches, 
 or supported by legs as shown in the chapter on Implements, are 
 employed for higher portions. The remaiYiing scattered fruit may 
 
Thimiing, Gathering, Keeping, and Marketing. 1 09 
 
 be colledled with a fruit-gatherer attached to the end of a pole. 
 These are all figured and described in the chapter on Implements. 
 Baskets are commonly employed furnished with hooks for suspend- 
 ing to the limbs or rounds of the ladder while filling. In picking, 
 apples should be lifted up to break off the stem, instead of pulling 
 them off, as many of the stems will pull out of the apples, causing 
 decay. They should be laid in the basket (instead of being pitched 
 or dropped in) to avoid bruising. A better way is to buckle a strap 
 passing over the shoulder and beneath the arm, to which the basket 
 may be hooked, leaving both hands free for work. These baskets 
 should be round, so as to be small enough to allow turning for 
 emptying while in the barrel, that the fruit may fall as short a dis- 
 tance as possible. Another mode is to wear a coat, made for the 
 purpose, of strong canvas, furnished with large pockets on both 
 sides, holding a peck or more each. The coat is slipped off and the 
 pockets emptied into large bask- 
 ets or barrels. A better and more 
 expeditious method, is to take a 
 common clean grain bag and place 
 a stick, sharpened at each end and 
 about a foot long, so as to prop 
 the mouth open, leaving a trian- 
 gular opening, ready for the re- 
 ception of apples as fast as picked 
 by both hands. Tie the upper 
 and lower corner together, by 
 placing a pebble in the lower cor- 
 ner, so as to form a knob or but- 
 ton, and then tie the bag strings 
 closely above it. It is then slung 
 over the shoulder, as shown in 
 Fig. 157. A piece of stiff leather 
 buttoned on the shoulder serves 
 to protefb it from the weight of 
 the bag. When the bag is filled 
 if is placed in the bottom of the 
 barrel or basket, and emptied by 
 carefully withdrawing the bag and 
 allowing the apples to slide out 
 without danger of bruising. In 
 this resped it is more perfeft than a basket, the contents of which 
 must be dropped, unless handed out one by one. 
 
 Fig. 157- 
 
no Thiuniug, Gathering, Keeping, and Marketing. 
 
 The degree of maturity at which fruit should be picked varies 
 with circumstances. Maturity is indicated in apples or pears by the 
 dark brown color of the seeds, but as these cannot be examined, 
 external appearances must serve as a guide. Early apples are best 
 when they have attained full color, and have begun to soften, except 
 such as are liable to become dry or mealy, which should be picked 
 some days before fully ripe. Winter apples should be mature but 
 not ripe. All late winter varieties should be gathered when too hard 
 to yield to the pressure of the thumb, and always before heavy 
 autumn frosts. When a good keeper begins to drop from the tree, 
 as sometimes happens, the crop should be gathered immediately. 
 Windfalls should never be mixed with hand-picked fruit, as they 
 have been bruised by falling, and often heated by the sun's rays so 
 as to diminish their keeping qualities. They should be assorted and 
 reserved for immediate use. Maturity in pears is indicated by a 
 slight change in the color of the skin, and by the readiness with 
 which the stem separates from the tree when the pear is lifted by 
 the hand. There are, however, exceptions to this rule — the Bartlett, 
 for instance, may be picked even before it has attained full size, and, 
 in a week or two, will ripen into a fine, melting texture and excellent 
 flavor. Ripening summer pears in the dark much improves their 
 appearance. A Bartlett, for instance, fully exposed to the sun and 
 allowed to ripen on the tree, or in a well Hghted apartment, will show 
 perhaps only a light-brown cheek ; but, if in a dark drawer, the 
 light-brown will become a beautiful carmine or crimson. When 
 drawers are not at hand the maturing process may be accomplished 
 on shelves, by first spreading a thick piece of woollen cloth, laying 
 the pears on this, and covering them with the same. 
 
 Nearly all pears ripen with a much finer flavor if picked and after- 
 wards matured in the house. The exceptions are very few. Some, 
 which prove only second or third rate when allowed to remain till 
 they soften on the tree, become rich, melting, and delicious if house- 
 ripened. Gathering the fruit while yet hard, will, in nearly all cases, 
 prevent or greatly diminish the rotting at the core, which otherwise 
 nearly destroys the value of many early sorts. 
 
 Most varieties of winter pears should hang as long on the tree as 
 safety from frost will permit, in order tliat their fine qualities may be 
 fully perfected. Nothing contributes more to this high quality than 
 keeping the trees in a state of strong, healthy growth, by good culti- 
 vation, in connexion with thinning the fruit on the branches. There 
 are a few sorts, as the Lawrence and Winter Nelis, which always, 
 like the Seckel in autumn, possess a good flavor when even of small 
 
Thinning, Gathering, Keeping, and Marketing. 1 1 1 
 
 size ; but most pears are greatly improved in quality, and all in fine 
 appearance, when grown to a full size. 
 
 ASSORTING AND PACKING FOR MARKET. 
 
 Assorting, or separating the large from the small, the smooth from 
 the defeftive, and the hard from the partly ripened, is a praftice of 
 great importance, though often neglefted. Skilful marketers have 
 learned that apples or pears of two sizes will both bring higher 
 prices when separated, than when left mixed together. Indeed, a 
 few small apples in a barrel have sometimes prevented the sale of 
 the whole. This holds true of all kinds of fruit. For the same 
 reason the most successful strawberry growers are careful to assort 
 the whole crop before placing the fruit in the boxes. 
 
 For long keeping, apples and pears should be carefully assorted 
 according to the degree of maturity which they show. Ripe ones 
 soonest decay, and if mixed with hard ones soon spoil the whole. 
 If separated, the frequent picking over is avoided. 
 
 Where apples are sold by the quantity, barrels are always best for 
 packing, as well for cheapness and strength as for the ease with 
 which they may be moved without jolting. Apples will keep best if 
 exposed in heaps two or three weeks to open air before barrelling — 
 as some of the exterior moisture escapes, and they become less 
 liable to decay. The few minutes' additional time required to deposit 
 them carefully and without dropping into the barrels, will be many 
 times repaid by the fine condition in which the consumer finds them. 
 There should always be at least two barrels placed side by side when 
 filling ; one should be marked " extra," and as the assorting pro- 
 ceeds should receive none but the finest specimens ; the other only 
 such as are decidedly good ; all the rest, including those that are 
 bruised, scabby, or marked with insects, should be rejedled for dis- 
 tant market, and used only for home purposes, such as stewing, con- 
 verting into cider, or feeding to domestic animals. In well managed 
 orchards, where pruning or thinning the branches, thinning the 
 fruit, and proper cultivation have been attended to, this third or 
 inferior portion will constitute but a very small part ; in other 
 orchards, grown up with suckers, weeds, and grass, and with tops 
 consisting of brush and stunted branches, the labor of seledfion will 
 be small, for the whole crop will be of this third portion. 
 
 Apples should be so snugly placed in the barrels that there can be 
 no rattling when they are moved. They should therefore be slightly 
 shaken several times while filling, A little practice will enable any 
 
r T 2 Thinning, Gathering, Keeping, and Marketing. 
 
 one to do this sufficiently without danger of bruising. The upper 
 stratum should be made as straight and uniform as practicable, and 
 at such a height that the head of the barrel will slightly indent them 
 — the dry wood absorbing the moisture and preventing decay. 
 
 A simple contrivance is adopted by packers for placing the head 
 in position, and is shown in the annexed 
 sketch (Fig. 158). It consists of a 
 plank, a, on which the barrel stands, 
 A ill, I l^tLiili!*^ ^'°'^*^^s=i. into one end of which is dovetailed an 
 
 O lllllli ,1 IlKlTTfi^^f^fTinil 
 
 upright piece of plank, b, a. little higher 
 than the top of the barrel. A slot, c, is 
 cut in its upper end, and a pin runs 
 Fig. 158 across to receive the end of the lever, d, 
 
 which may be six or eight feet long. A 
 round board is used as a follower, to be placed upon the head ; and 
 across this board is placed a cylindrical piece of wood about three 
 inches in diameter (and flat on the lower side), on which the lever is 
 placed. A moderate pressure at the end of the lever, and a little 
 practice in its use, will enable the operator to bring the head to its 
 position with great ease, precision, and accuracy. 
 
 Before filling, the barrel should have the hoops firmly driven on 
 the bottom and nailed with shingle nails, then drive on the bulge 
 hoops and secure them with three or four barrel nails in the outside 
 ones. When filled, nail the head firmly. It is a good precaution to 
 nail a small hoop outside each head and within the staves to pre- 
 vent the bursting out of the heads, which otherwise sometimes hap- 
 pens through careless handling. 
 
 Half barrels have been found convenient for packing and keeping 
 winter pears, and for sending them to market, packed as described 
 for apples. Pear-growers who send their crops to distant markets, 
 should pack them early enough to reach their destination before the 
 softening process has commenced. Large losses have sometimes 
 occurred from bruising and other injury when summer or autumn 
 pears have been sent too late. 
 
 Apples and pears for shipping have sometimes been packed in 
 charcoal dust, dry sand — and at other times separately wrapped in 
 paper, in the same manner as oranges are shipped — but they can be 
 shipped with as much success without anything with them, if only 
 managed with care in other respects. 
 
 In shipping fruit, none but the very best should be sent ; all that 
 are small, imperfect, or the least bruised, should be rejefted. 
 
 Packing Grapes for Market. None but well grown and well 
 
T/iiniii/ig, Gathering, Keeping, and Marketing. 1 1 3 
 
 ripened bunches should be taken for this purpose. They should be 
 picked on a dry day, and all imperfect berries removed from the 
 bunch. They should be allowed to dry a few days, which lessens 
 their liability to be broken. After trying many different modes of 
 packing, placing the bunches in pasteboard boxes containing a few 
 pounds each has been found best. No material for packing is put 
 between the bunches nor around them, but care is required to place 
 them so that the boxes shall be compaftly filed. These are then put 
 in large wooden boxes for distant conveyance. 
 
 Such varieties of the grape as have a tough skin are least injured 
 by long journeys ; while those like the Concord, which are tender, 
 cannot be sent to a distant market without many of the berries being 
 broken open, although this liability is somewhat lessened by drying 
 and slightly wilting for a week or two before packing. The Hart- 
 ford Prolific is packed in quite small boxes, so that the grapes may 
 be taken from them as required for use, as they will not bear much 
 handling. Most other varieties carry well. 
 
 The question is often asked why certain "lucky" vineyard men 
 receive from twenty to forty cents per pound for their entire crop, 
 while others less favored are glad to accept eight, ten, or twelve 
 cents ? The answer must be, in the words of Franklin, " Diligence 
 is the mother of good luck." The most successful grape raisers, 
 after they have selefted the best sorts and the best soil, still give 
 assiduous attention to three great points, viz : i. Good and constant 
 cultivation ; 2. Careful and judicious pruning and thinning out defec- 
 tive fruit ; 3. Careful gathering and the most careful packing. E. 
 M. Bradley, of East Bloomfield, N. Y., a skilful marketer, has 
 kindly furnished the author of this work the following statement of 
 his management : 
 
 " Permit me first to say, that the market value of the grape is 
 more dependent upon judicious handling than that of any other fruit 
 with which I am conversant. While the grape is a fruit peculiarly 
 constituted to endure almost an unlimited amount of abuse in hand- 
 ling, no other fruit so richly pays every iota of care that may be 
 expended upon it. The most casual observer of our great fruit 
 markets cannot but have noticed the wide range of prices in all kinds 
 of fruit, produced by a difference in method and style of handling. 
 And no fruit with which I am acquainted suffers more from negledl in 
 growing and marketing, or more amply repays thorough husbandry. 
 
 '■ Thorough pulverization of the soil to a liberal depth every week 
 during '^it growing season of the vine, a systematic thinning of fruit, 
 and removing of all superfluous growth, will secure a well matured 
 
1 1 4 T/niming, Gathering, Keeping, and Markethig. 
 
 crop of grapes. As soon as fully ripe (not before), the fruit should 
 be carefully picked and laid in shallow, well ventilated drawers, car- 
 ried to the packing-house on a spring wagon, and placed in racks or 
 cribs over registers so construfted as to afford plenty of fresh air, 
 but not exposed to light, or artificial heat. Here the fruit may 
 remain for months in safety, and retain its plumpness and bloom 
 perfe6lly. When desirable to send to market, the drawers are 
 taken from the rack in the store-room, and placed upon the tables 
 in the packing-rooms, where the fruit is carefully assorted, all 
 green berries and superfluous stems removed, and packed closely in 
 paper pockets or wooden boxes, and immediately shipped. The 
 packing-rooms should be well lighted. Small paper pockets, con- 
 taining from one to three pounds, snugly packed in wooden cases, 
 two dozen pockets in a case, are found to carry the fruit more safely 
 to market than larger packages. The cases should be as nearly air- 
 tight as possible. I have sent many tons, packed in this manner, to 
 Charleston, S. C, Nashville, Tenn., Quincy, Bloomington, and 
 Dubuque, on the Mississippi River, and many other towns, over 
 equally hazardous routes, with entire safety. Good grapes, neatly 
 packed in fancy paper pockets, will always sell at remunerative prices, 
 however much the market may be '■glutted'' with fruit put up in a 
 slovenly manner. 
 
 "In answer to your inquiries, as to size and shape of 'pockets' 
 most desirable, I would suggest as a rule, that the package be made 
 to suit the desired market. 
 
 " Fancy fruit retailers, who aim at high prices, require a fancy 
 package, and in the early part of the season a one pound package, 
 gotten up in best style, will command as much money as a four or 
 six pound package of equally good fruit, but less pretentious pocket ; 
 whilst the hotel or ' corner grocery ' men prefer them (for the table, 
 or to be weighed out by the pound) in wooden cases, containing 
 from twenty-five to thirty jDounds each. 
 
 " My aim has ever been, in putting grapes into market, to meet 
 the wants of the trade that I endeavored to supply. Boston, for 
 example, will realize an enormous price for first-class fruit in fancy 
 packages, whilst New York would pay far better in wood than in the 
 costly pockets consumed by Boston every-day trade. 
 
 " Our one pound pockets are the usual depth (three and a half 
 inches), and about four inches in width, round, and covered with the 
 very best embossed and gilt-figured paper, lined inside with white, 
 and mounted on top with copper tippings and a fancy label printed 
 in colors. 
 
Thinning, Gathering, Keeping, and Marketing. 1 1 5 
 
 " The two pound boxes (of which I used about 20,000 the past 
 season) are of the same depth, made of the same material, and in 
 the same style as the one pound box. The body and top of the box 
 is pasteboard, with wooden bottom, about one-quarter-inch in thick- 
 ness, tacked and glued in. The square flat box is out of date, and 
 unsaleable in all our principal markets. 
 
 " Our paper pockets are packed in good tight pine cases, two 
 dozen in a case, and make a very safe package for transporting to 
 any desired distance. The wooden cases are furnished with rope 
 handles for convenience of handling, and to prevent baggage-men 
 from turning over or placing on end. 
 
 " A tight pocket and a tight case are desirable for transmitting 
 grapes to any distance or to any clime. I commenced shipping to 
 Charleston, S. C, in 1857, in perforated pockets and open crates, 
 thinking they would stand the sea vo3'age and hot weather better 
 than in close packages, but soon discovered my mistake, and have 
 ever since shipped in close pockets and cases." 
 
 Packing Strawberries atid other small Fruits. These should be 
 packed in small or shallow boxes, to prevent the injury caused by 
 placing large masses together. Several of these small boxes are 
 placed and secured within one large one. Two modes have been 
 adopted in construfling the small boxes. One is to make them 
 cheap, so that they may be given away with the fruit to the pur- 
 chaser ; the other is to make them firmer and with more finish, to be 
 sent back to the marketer. As the latter kind soon become stained 
 and soiled by repeated use, and much care is required to return 
 them, it is probable that a "gift-box" will be ultimately adopted. 
 Several modes have been already adopted for making them of thin 
 shaved wood, but further experiments are needed to determine the 
 best. 
 
 A convenient, light, and cheap set of drawers, or flat boxes, for 
 conveying such firm-fleshed berries as currants, gooseberries, and 
 the more solid strawberries, or for holding the smaller boxes, 
 much used in poi'tions of the West, is construfled in the following 
 manner : 
 
 I. Prepare five drawers, each two feet long and twenty inches 
 wide, and two inches deep in the clear. It is best to have them 
 made of pine, three-eighths of an inch thick. It is most convenient 
 to have the stuff" all sawed the same width, say two and a half inches 
 wide, and use it this width for the bottom, leaving them about one- 
 sixteenth of an inch apart for ventilation. The front and back sides 
 of each drawer should extend three-quarters of an inch beyond the 
 
ii6 T hi lining, Gathering, Keeping, and Marketing. 
 
 ends, as shown in Fig. 159. Next, provide two strips of strong 
 wood (white ash for example) two inches wide and three-quarters of 
 an inch thick. These should be of the same length as the sides of 
 the box, so that when placed lengthwise under the box they may 
 projeft three-quarters of an inch beyond the ends. Nail these strips 
 so that they shall be lengthwise under the bottom, and three-eighths 
 of an inch from the outer part of the sides. The nails may be 
 driven through the bottom down into the strips. Then nail to the 
 box four similar strips placed vertically, so that their ends shall rest 
 on these projefting pieces, as shown in Fig. 160, and strengthen the 
 connexion by sheet-iron straps passing around the corners. 
 
 Fig. 161. 
 
 Fig. 160. 
 
 When the boxes are used, the lower one, Fig. 160, is filled with 
 berries ; then the next one, Fig. 159, is placed upon it, the projec- 
 tions exactly fitting the posts. This is next filled, and so on, suc- 
 cessively, till the five drawers are all filled and in their places within 
 the posts. Cut a board for a lid so as to fit accurately inside of 
 these upright posts, which should be just long enough to proje6l 
 slightly above the lid. There should be open mortices or slots in 
 the top of each post, so as to admit two top pieces. Fig. 161, made 
 the same size as the bottom pieces already described, and with 
 tenons cut on the ends to fit the slots. When these pieces are put 
 in their places and fastened there by means of iron pins through 
 them, or by means of hinged iron straps running over them and key- 
 ing closely down, the lid will then be held securely to its place, 
 and the whole set of drawers, with its contents, will be ready for 
 railway conveyance. Additional strips extending across the ends 
 from post to post (which may be nailed outside of them) serve as 
 handles and strengthen the whole. 
 
Thinning, Gathering, Keeping, and Marketing. Wj 
 
 It will be observed that the case, consisting almost entirely of 
 drawers, is light. The arrangement of strips around the drawers, 
 securely fastened at the corners, makes the case strong. Berries can 
 be put into these drawers in bulk, or any of the boxes in use can be 
 placed in them. They are cheap — a good carpenter can make four 
 in a day, complete ; the whole cost, made in the best manner, will 
 not exceed $1.50 or $2.00 for a case holding two and a half or three 
 bushels. 
 
 Keeping Fritit. The essential requisites for the successful keep- 
 ing of fruit are — i. A proper degree of maturity; 2. Careful hand- 
 picking to avoid all bruises ; 3. Assorting the ripe from the unripe ; 
 4. An apartment with a low temperature and free from superabund- 
 ant moisture ; and 5. A pure air, free from unpleasant odors. 
 
 The modes for securing the first three requisites have been 
 already pointed out. An apartment perfectly adapted to the keeping 
 of fruit, having a dry air and low temperature, is of the utmost im- 
 portance. A warm and moist air will rot the best fruit in a few 
 weeks ; while a cool and dry one will preserve it for several months. 
 A warm and dry air will produce shrivelling, especially in peas. One 
 of the most perfefl contrivances for keeping fruit is Nyce's Fruit- 
 House, where the temperature is maintained at thirty-four degrees 
 throughout the year, by means of ice placed on an iron floor above, 
 and with the prote6lion of non-condu6ling walls at the sides. Dry- 
 ness is secured by sprinkling the floor with chloride of calcium. In 
 this room perishable fruits, which commonly last only a day or two, 
 are preserved sound for weeks together, and autumn pears and 
 grapes remain sound through the winter.* 
 
 * These houses are construdled on the following theory : — In the gradual ripening of fruit, 
 hydrogen and carbon are constantly given off ; the former uniting with the oxygen of the 
 air, and forming water — the latter, carbonic acid. This process, in any confined vessel filled 
 with fruit, consumes all the oxygen, especially if the fruit be ripe and the air warm, in about 
 forty-eight hours. The rooms of this house are gas-tight, and when filled with fruit, if 
 closed up for two days, a candle goes out in them almost instantly. The fruit is then sur- 
 rounded by an atmosphere composed of the nitrogen of the air and carbonic acid. Hydro- 
 gen and carbon then cease to be evolved from the fruit, and decomposition also, in a great 
 degree, from necessity, ceases. Decay is much retarded by the absence of moisture, which 
 is removed by sprinkling the floor with dry chloride of calcium. More recently the waste 
 "bittern " from salt works, is found to answer equally well and is nearly costless. It has 
 been discovered that a hundred bushels of apples throw off half a gallon of water weekly, 
 which, by the drying powder, is thus withdrawn from the air of the room, this powder being 
 repeatedly dried, as it becomes wet, and used many times. The floor above is of galvanized 
 iron, perfecftly water-tight, on which ice. is placed, every winter, five or six feet deep This, 
 by cooling the floor to freezing, keeps the air in the room below at a temperature of thirty- 
 four degrees (or only two degrees above freezing), throughout the whole summer. The walls 
 of the building are double, of iron, three feet apart, and filled with chaff, saw dust, or shay- 
 
1 1 8 Thinning, Gathering, Keeping, and Marketing. 
 
 The more nearly a fruit-cellar can be made to approach the con- 
 dition of Nyce's fruit-room, the more perfectly the fruit will be pre- 
 served. If a house cellar is employed for this purpose, the fruit- 
 room should be entirely separated fi-om the rest by means of a wall 
 for the purpose of excluding all odors, and for more perfeftly con- 
 trolling the temperature. On this account a cellar under a grain 
 barn commonly succeeds best, the floor above being double with a 
 space of air between. A cellar that is too moist may be rendered 
 dryer by paving with small or broken stone, and covering this pave- 
 ment with a coating of water-lime cement ; and by building a single 
 brick wall within the common cellar walls, with an interposed space 
 of air. Windows hung on hinges on opposite sides and rolling 
 blinds, will assist in maintaining proper ventilation and temperature. 
 A thermometer should be constantly kept in the apartment, which 
 should be at all times near the freezing point if pradlicable. If the 
 cellar cannot be kept cool enough in autumn, the fruit may be left 
 till cold weather in open barrels, in a dry barn or shed opening to 
 the north. 
 
 With a few exceptions, winter pears, if well matured, will keep 
 and ripen in such an apartment without difficulty. There are a few 
 sorts, however, which will require some days, in a warmer room, to 
 finish the ripening process. 
 
 Apples may be kept headed in barrels resting on their sides if 
 needed for spring use. If bedded in baked sawdust, or soft chaff 
 (the chaff of timothy is best), moisture will be absorbed, the tem- 
 perature kept cool and even, and few will decay. Those re- 
 quired for consumption through winter, are kept best upon shelves. 
 The shelves should be in the middle, and a passage extend all around, 
 both for ready access and for ventilation. The shelves may be five 
 feet wide, which will enable the attendant to reach the middle from 
 either side without difficulty. There may be three shelves in an 
 apartment nine feet high, with a space of two and a half feet between 
 each, the lower one being within a foot of the floor. A board five 
 inches high should extend around the edge of each shelf For 
 keeping pears, these shelves should be furnished with lids or covers 
 to exclude the light ; or flat movable boxes with covers may be 
 placed on the shelves for the same purpose. A better and more 
 
 ings. Motion is given to tlie air among the fruit by fans moved by windmills on the 
 roof. 
 
 Pears and grapes are kept in this house during the fall and winter months ; apples until 
 the months of May and July; lemons, oranges, and pine-apples through the summer 
 season. 
 
Thinning, Gathering, Keeping, and Marketing. 119 
 
 compaft contrivance for keeping pears is a series of drawers, occu- 
 pying one or both sides of an apartment. Unless the fruit-cellar 
 is a very dry one, these drawers should be in an unfreezing room 
 above. The size of the fruit-cellar may vary with the amount to be 
 kept. If the shelves are five feet wide, and a passage two and a 
 half feet wide extend around them, a width of ten feet would be 
 required for the whole apartment. The room may be of any desired 
 length. A double series of shelves would require a width of seven- 
 teen and a half feet. 
 
 The accompanying figure (Fig. 162) represents the plan of a sim- 
 
 Fig. 162. 
 
 pie fruit-room, with shelves, five feet wide in the centre, three in 
 number, one above the other, supported by six posts, with a passage 
 two and a half or three feet wide all around. Fig. 163 represents a 
 
 Fig. 163. 
 
 larger fruit-room, with two series of shelves, and a row of drawers 
 for pears on each side. 
 
 Keeping Grapes. The great leading requisite for keeping grapes 
 
1 20 Thinning, Gathering, Keeping, and MarkeWig. 
 
 successfully in winter, is to have them well ripened^ but not over 
 ripe. When grown on crowded, unpruned, uncultivated vines, they 
 will be small, acid, and watery, and will quickly shrivel in a dry 
 atmosphere, and mould and decay in a moist one ; and they will 
 soon freeze if the temperature of the air goes much below the freez- 
 ing point. But well grown and well ripened fruit (resulting from 
 good cultivation and judicious pruning) contains a rich juice, which 
 prevents them from shrivelling or decaying, and freezing, even at low 
 temperature. Various modes are recommended for packing away 
 grapes for winter. They all succeed well, if good, well ripened fruit is 
 taken, as already mentioned, and they are placed in a cool and rather 
 dry apartment where they will not freeze. If packed in boxes, they 
 are less liable to freeze than when exposed. These boxes should 
 not be of pine, as it imparts a resinous flavor. They should, of 
 course, be entirely free from moisture when packed away. As a 
 general rule they are not ripe enough unless the stem which holds 
 them has lost its naturally green color and has assumed something 
 of the color of the grapes — which will be somewhat purple in all 
 dark-colored varieties. One of the best of all keepers among Ame- 
 rican sorts is the Diana. The Clinton also is an excellent keeper. 
 The Isabella, Catawba, and Rebecca keep well. A successful mana- 
 ger gives the following dire6lions : 
 
 " Pick when fully ripe, and on a pleasant day. Let them stand in 
 the grape-house for ten days or two weeks until all moisture is gone, 
 and the stems are perfeftly dry. Then pack in a small and shallow 
 box about fourteen by ten and four inches deep, after cutting out all 
 imperfeft berries. Pack close and tight, and in the manner that the 
 Hammondsport or Ohio grapes are sent to market, and nail up the 
 boxes. Use no paper whatever. I have Isabellas to-day (March 
 7th) in fine order, packed this way. They must be kept in a cool 
 and dry place." 
 
 H. G. Warner, of Rochester, who has kept grapes nearly into 
 midsummer, lays down four essential requisites. They must be 
 ripe, clean, dry, and cold. They are packed in boxes containing five, 
 twelve, and twenty-four pounds. They are placed in a cellar under 
 his barn, where the temperature is often twenty-eight degrees 
 through winter. Grapes will not freeze at this temperature when 
 kept in boxes. He is careful not to place so many in each as to 
 press upon or crush the lower ones. The* boxes are nailed up and 
 set one upon another, so as to occupy little room. 
 
Thinning, Gathering, Keeping, and Marketing. 121 
 
 PRESERVING FRUIT BY ARTIFICIAL MEANS. 
 
 There are several modes of preserving fruit beyond the ordinary- 
 season of its ripening. The simplest is to sele6l long keeping varie- 
 ties, merely placing them away in a cool, dry apartment, on shelves, 
 in boxes or drawers, or in tight barrels. This course, variously 
 modified, is pursued with apples, winter pears, and grapes. Another 
 way is the old fashioned, now nearly discarded, mode of preserving 
 in sugar, pound for pound. Another, and in some respefts the best 
 mode, is drying the fruit ; if rich, high flavored sorts are selefted, 
 and the drying rapidly performed, in well ventilated rooms, the result 
 is excellent ; but poor fruit, half decayed in the process, never 
 repays the trouble. The fourth mode — that which claims our parti- 
 cular attention at the present moment — is preserving in air-tight cans 
 or jars. For this purpose but little sugar is needed, or no more than 
 to impart an agreeable flavor. 
 
 There are many modifications of the process. The long and 
 minute direftions sometimes given, without pointing out the main 
 and essential requisites, have rather served to bewilder than assist 
 the beginner. All that is absolutely necessary is to selefl good 
 fruit, to heat or cook it, and inclose it in air-tight cases, without any 
 air bubbles or interstices. If kept in a cool place, it will remain for 
 months without injury. 
 
 PARTICULAR DIRECTIONS. 
 
 Quality of Fruit. It is important that the fruit be well grown and 
 well ripened, as it then contains more and richer juice for preserva- 
 tion. Small, half green, imperfeft, or half decayed specimens, 
 should be rejefted. 
 
 Jars or Cans. Glass jars are now generally employed — earthen 
 succeeds equally well, and is somewhat cheaper, but the fruit cannot 
 be seen. A large number of patent covers have been invented, pos- 
 sessing various degrees of merit. They may be divided into three 
 classes — those consisting of cork ; those made of metal or glass, 
 with cement lining ; and those with India-rubber lining. The 
 objeftion to cork is its porosity, requiring a large amount of cement, 
 through which the air pressing is apt to impart its flavor to the 
 fruit. The India-rubber linings are the most convenient and easily 
 applied, but they should be well made, and form a perfe6t fit ; many 
 that have been offered in market, not being tight, have caused the 
 
 6 
 
122 Thinning, Gathering, Keeping, and Marketijig. 
 
 spoiling of the fruit. Different modes are employed to remove the 
 covers in taking out the fruit. The corks should have two small and 
 strong cords placed under them, for lifting them out, the ends of 
 which should be well covered with cement, to prevent the admission 
 of air, or a round piece of cotton cloth may be used for the same 
 purpose. Pincers may be used for drawing the cord or cloth in 
 taking the covers off. The covers may be loosened with the India- 
 rubber lining, by inserting the point of a knife. 
 
 The annexed figures represent one of the simplest modes of 
 applying the India-rubber lining. A ring of this material, about a 
 quarter of an inch wide, and one-eighth of an inch thick, is placed 
 in a groove or depression outside the neck, as shown in Fig. 164. A 
 
 Fig. 164. — Top of Jar, with India-rubber Fig. 165. — Seflioii 0/ top of Jiir, -witk 
 
 band ; place of tin cap shown by dotted Itidia-rtibber band ; place 0/ hidia- 
 
 line. 7-nbber shown by dotted line. 
 
 tin cap is then applied, which fits closely, and presses against the 
 outside of the band. The upper edge of the jar is ground, so that 
 the tin cover rests flat upon it. Fig. 165 is a sedlion of this arrange- 
 ment. 
 
 Heating the Fruit. The fruit should be heated to nearly or about 
 the boiling point of water, but should not be made to stew or boil, 
 as this would break the form of each specimen, and reduce the whole 
 to a mass. For common family purposes, the best way is to place 
 the fruit in a tin pan, with about as much sugar as will give it a pro- 
 per flavor, and then set the pan in the top of a stove boiler, where it 
 will fit as a lid ; then let the water boil beneath the fruit until the 
 whole is well heated through. Small fruits require less time than 
 laro-e ones. About fifteen minutes will be needed for strawberries 
 and raspberries ; twenty minutes for cherries, currants, peaches, and 
 plums, and half an hour for apples, pears, and quinces. 
 
 Filling Jars. While the heating of the fruit is going on, place 
 three or more empty jars in another boiler, and pour in cold or 
 moderately warm water till it rises nearly to their necks. A heavy 
 weight, as bricks, flat irons, or flat stones, must be placed on these 
 jars, to hold them down ; and it is safest to place a few small strips 
 
Thinning, Gathering, Keeping, and Marketing. 123 
 
 of wood on the bottom of the boiler, before setting the jars in, to 
 prevent their cracking by the heat below. When the water about 
 the jars has nearly reached boiling, they then may be filled with the 
 fruit by means of a dipper. This work is facilitated by providing a 
 wide tin funnel (Fig. 166), made on purpose to fit the mouth of the 
 jar, and it should have a handle a foot long, to prevent any danger 
 of burning or scalding the hand. When the jars are full, the con- 
 tents should be sliglitly shaken, to start up any air bubbles that may 
 remain, and the water allowed to boil slightly about them for a few 
 minutes. The covers should be then applied, and made air-tight, at 
 the same moment the jars are withdrawn from the water. Before 
 applying the cover, the jars should be so completely filled with fruit, 
 that not the least air or space may remain, but the whole be per- 
 fectly solid. 
 
 To save the hands from scalding, there should be a pair of forceps 
 (Fig. 167) made to fit the neck of each jar, to grasp it readily in lift- 
 ing it from the hot water. 
 
 The juice of all small fruits furnishes sufiicient syrup with the 
 
 Fig. 166. — Fu7i>iel for filling Fruit Jars, 
 with a rim set on below, to fit the out- 
 side of the neck. 
 
 Fig. 167. — Forceps for lifting Jars from 
 hot water. 
 
 sugar to fill all the interstices ; but some larger and drier sorts 
 require sometimes the addition of a portion of syrup made by boil- 
 ing a pound or two of sugar in a quart of water. 
 
 Some persons, after having heated the jars, fill them while they 
 are standing on a table, and then replace them, and continue the 
 boiling for a few minutes, or until every air bubble has passed from 
 them, before sealing them tight. Either way will answer, if the 
 work is well done. 
 
 Cement. The best is made of one part of tallow mixed with 
 about ten or twelve parts of rosin. An increase of the tallow softens 
 the cement. The most perfeft India-rubber hnings obviously need 
 no cement ; with corks it must be used freely, and is indispensable. 
 The best mode is the following, described in the American Agricul- 
 ttirist : 
 
1 24 Thinning, Gathering, Keeping, and Marketing. 
 
 Fisj. 168— r/« 
 
 Saucer for 
 covering top 
 of Jar. 
 
 Small tin saucers, or " patty-pans," are procured, an inch more in 
 diameter than the mouth of the jar — these may be obtained cheaply, 
 by the quantity, of any tinman. See Fig. 168. 
 
 When the jar is filled with fruit, the cork is crowded 
 snugly in, and a coating of cement is placed on the 
 ^^^j^ top. A portion of the melted cement is then poured 
 ^^^^ into one of the tin saucers, and the mouth of the jar 
 inverted, placed in it — forming, as soon as cool, a per- 
 fe6l air-tight cover, the saucer remaining until the fruit 
 is taken out of the jars. Common tea saucers, and 
 even blacking boxes may be used, instead of tin saucers. 
 Quantity of Sugar required. Some have stated that they suc- 
 ceed in keeping the fruit without using any sugar ; but in ordinary 
 pra6lice it is safer to apply it, and it is best to do so at once, rather 
 than to defer it till the fruit is used. Strawberries, 
 peaches, pine-apples, and quinces, require but a 
 small quantity, five ounces to a quart of fruit being 
 sufficient. Cherries, plums, raspberries, and black- 
 berries, require more, or from seven to eight ounces. 
 Stone Jars. In the absence of common jars, 
 which could not be procured, a friend employed two 
 gallon stone jars, with entire success. They were 
 filled as already described, the fruit running out all 
 around as the lid was applied, so as to prevent any 
 vacancy or air, and the whole well cemented. After 
 several months, they were opened in perfect condi- 
 tion. 
 
 Tomatoes. These are the easiest preserved of all 
 ripe fruits. They may be kept entire after merely 
 removing the skin ; or, what perhaps is better, as well as more eco- 
 nomical, stewed down to about one-half of their original bulk, as 
 they are a very watery fruit. 
 
 Strawberries need but few minutes cooking ; cherries a greater 
 length of time ; peaches still longer, and should be well done. 
 
 In order to determine whether the fruit has been well put up, 
 when India-rubber lining is used, lift them by the covers, or apply 
 a few pounds' force to them. If the cover comes off, the work has 
 not been well done — some air has been allowed to remain, or the 
 heating has been insufficient, in which case the boihng must be done 
 over again. It is safest to examine them a second time, in about a 
 week. 
 
 It is important that the jars, after the whole process is completed, 
 
 Fig. 169. — Fruit 
 Jar, filled and 
 covered with 
 Saucer. 
 
Thinning, Gatlicring, Keeping, and Marketing. 125 
 
 be placed in a cool and rather dry place. If the temperature is 
 warm, they may spoil by fermentation ; and experience has fully 
 proved that they mould in a damp cellar. If the temperature were 
 but a few degrees above freezing, they would probably keep unin- 
 jured for years. There is no doubt that the apartment should some- 
 times have the credit which is ascribed to a particular mode of put- 
 ting up. 
 
 Glass jars should be kept in a dark place, to exclude light. 
 
 DRYING FRUIT. 
 
 Drying fruit has several advantages over canning or bottling. It 
 is cheaper ; it may be adopted on an extensive scale ; the fruit may be 
 kept with less care ; and being several times lighter than when fresh, 
 may be sent long distances, or to foreign countries, at a moderate cost. 
 When fruit-growers shall learn that dried fruit from the highest flavor- 
 ed sorts is as much better than that from the poor unsaleable varie- 
 ties so often used for this purpose, as the best fresh fruit of the one 
 sort exceeds the other, purchasers will also be wiUing to pay a much 
 higher price for the best article. When, superadded to this, the fruit 
 is dried rapidly so as to retain a clear, light color, and a perfeft 
 flavor, instead of the dark, half fermented fruit resulting from slow 
 drying in bad weather, there will be no difficulty in finding a ready 
 sale for all that may be offered in market. When abundant seasons 
 occur, the surplus should be saved by drying, and may be kept 
 another year. 
 
 In some parts of the Western States, houses are erefted for dr}'- 
 ing fruit, and are warmed by fire heat, by means of a furnace with a 
 flue extending around the building, similar to that formerly used for 
 green-houses. This flue is covered with sheet iron. An ample ven- 
 tilator is placed at the top for the free escape of the large volumes 
 of watery vapor which rise from the drying fruit. Trays or hurdles, 
 about two feet wide, six feet long, and three inches deep, with small 
 strips or laths forming the bottom, are placed in three tiers, one 
 above the other, with a foot or more of space between them. Long 
 strips of scantling, laid horizontally, extending the whole length of 
 the house, and six or eight feet outside, form a sort of railway track 
 on which a frame with rollers runs in and out through a wide door, 
 for running in the fresh fruit and bringing out the dried. A house, 
 ten by fourteen feet, and eight feet high, has been found sufficient 
 for about two barrels of fruit at a time, and about twenty-four hours 
 complete the drying process. 
 
1 26 Thinning, Gathering, Keeping, and Marketi?ig. 
 
 Fig. 170 represents a small, portable, fruit-drying house, capable 
 of being carried to the orchard, and used on the ground. It consists 
 of a small building from two and a half to four feet square, or of any 
 other convenient dimensions, the lower part covered with sheet iron 
 
 to prevent danger from fire, and containing a small stove, extending 
 through the house, from the rear of which passes the stove-pipe on 
 the outside, the upper portion of which is seen in the figure. The 
 fuel would be more completely economized by bringing the pipe back 
 again, and passing it up on the same side as the door of the stove, 
 reversing the place of the doors for introducing the shelves. 
 
CHAPTER XL 
 
 FRUITS TO SUPPLY A FAMILY. 
 
 The question is often asked, " What shall I plant in order to obtain 
 a full supply of fresh fruit for a family the year round.? " It is diffi- 
 cult to give a precise list, as in some seasons the crop may be many 
 times greater than in others ; and again, some will bear abundantly 
 and others fail in the same season. The following, however, will 
 serve as an approximation : 
 
 The earliest fruits, about the tirst of summer, will be strawberries. 
 A sele6lion of the most produ6tive sorts, well cultivated, with the 
 runners kept cut off, will afford about one quart a day from each 
 square rod for a month. Three or four square rods will, therefore, 
 give an abundant supply for a family. Four or five hundred plants 
 will be sufficient for this extent of ground. These will be followed 
 by the earliest cherries, and by currants, raspberries, and gooseber- 
 ries. Two dozen bushes of each of the four best sorts of currants, 
 the same number of raspberries, and two dozen of Houghton's 
 gooseberry, will, if well cultivated, furnish an abundant supply. One 
 dozen cherry trees will be enough. Two or three dozen bushes of 
 the blackberry will supply a quart or two a day for some weeks 
 towards the close of summer. Apricots, early apples, and early 
 pears, and a few of the earliest plums, will commence the season of 
 abundance which, with the later varieties of these fruits, will last till 
 near winter. Winter apples and pears, and all the good-keepirg 
 varieties of the grape, will continue the supply until spring. Long- 
 keeping apples, such as the Northern Spy, Roxbury Russet, and 
 other sorts, if placed in a good, cool fruit room or cellar, will con- 
 tinue until the commencement of the new supply of strawberries. 
 
 To obtain this supply there may be half-a-dozen apricot-trces, a 
 dozen or two of plums, two dozen of summer and autumn pears, and 
 as many more of winter varieties, the same number of summer and 
 autumn apples, and from fifty to one hundred trees of winter apples. 
 A dozen or more of peach-trees and the same number of well man- 
 
128 Fruits to Supply a Family. 
 
 aged grape-vines will contribute materially to the variety and excel- 
 lence of the supply. The fourth of an acre of well cultivated vine- 
 yard will be sufficient to furnish several pounds of fresh grapes daily 
 through the autumn and winter months. 
 
 The extent of ground required will be about ten or twelve square 
 rods for the different summer fruits, and an acre and a half or two 
 acres more for all the others except the winter apples. A plantation 
 of dwarf apples and dwarf pears will enable the owner to reduce 
 considerably this extent of ground. 
 
 PLAN OF A FRUIT GARDEN. 
 
 The accompanying plan of an acre fruii garden shows the num- 
 ber and disposition of the trees of each kind. It is represented as 
 a square, but may be varied in form to an oblong shape, planting 
 about the same number of trees in fewer or more rows, as the case 
 may be. It is so arranged that although the trees are of different 
 sizes and at different distances, the rows run both ways, and admit 
 readily of horse-cultivation. The plums are placed in a row at one 
 side, in order that pigs and poultry may be confined exclusively 
 among them during the season of the curculio, which proves one of 
 the most efficient means for its destruftion ; and in connexion with 
 knocking on sheets, will afford good crops under any circumstances, 
 if fully and efficiently applied. A movable or hurdle-fence, separat- 
 ing the plums from the rest of the trees, renders the remedy many 
 times more efficient than if these animals were allowed the whole 
 range of the fruit garden. In some places, where the curcuho is par- 
 ticularly destru6live, cherries and early apples are also attacked ; in 
 which case, as these fruits are next to the plum row, all may be 
 included in the pig-yard, if desired. 
 
 Autumn and winter apples are not required in an enclosure of this 
 kind, and the early sorts are placed here only to prote6l them from 
 being stolen, besides the reason last named. 
 
 Pears may be planted with standards and dwarfs together in the 
 same row, the dwarfs bearing and flourishing while the others are 
 coming forward ; or they may be placed in separate rows. The 
 peaches, if in rows twenty feet apart, and twelve and a half feet in 
 the row, will have quite enough room at any age, provided the long 
 limbs are thimied-in froiti the outside every two or three years. 
 With this care, apples may be planted much nearer than usual. 
 None of the trees stand 'On exa6l squares ; the importance of pre- 
 serving straight rows for cultivation being greater than the form of 
 
Fruits to Supply a Fafnily. 
 
 129 
 
 the space occupied by each tree. When rows are wide apart, less 
 room is needed between the trees in the rows. 
 
 ik Ssf fe ^ ^ © % ^ S ^\ ^1 H fl^ (S ^ 
 
 U S"' ^ % C^ Q) ® % 
 £ 1^ © H S # fi S 
 
 B S S 'S- S* Ci © ?i; 
 
 @ ^ i«i i"^ ftjf i S '>! ^^' &■ «| 1* Q fS ffflS 
 ^ s:^ .c?. ft^ M s ^' fef. ^ .a p ifii Q ^' ^; 
 ^ t? ^ I'si' if* ** ((« (S ■%( a i ^ .Si «* ,© 
 
 iSfl ^ ,i Is^i jpi W ^ ^^ ^ ^^, .^ tS; §• S. ni 
 
 !^fli !^. ^^ a, 9^ #, i r^ ^ u ft ^ i li' s 
 i^^ i (^ i i^fii « i i i fi^ a ^ c«^.^. 
 
 »»»yiS)l?; 
 
 Plums. 
 
 Cherries. 
 
 Early apples. 
 
 Standard and 
 dwarf trees. 
 
 i Peaches. 
 
 Grapes. 
 
 Fig. 171. — Plan 0/ Fruit Garden. 
 
 By the arrangement we have here planned, the following trees 
 may be planted on an acre, namely : 
 
 15 plum trees, 
 
 16 cherry trees, 
 8 early apples, 
 
 16 standard pears, 
 29 dwarf do. 
 
 48 peach trees, 
 45 raspberry, 
 45 gooseberry, 
 45 currant, 
 10 native grapes. 
 
 In all 132 trees, bes 
 and grapes 
 
 I row, occupying 20 ft. — 13 ft. in the row. 
 
 40 " 
 
 26 
 
 ■zs " 
 
 26 
 
 40 " 
 
 )26 
 
 \ 13 
 
 60 " 
 
 13 
 
 4 " 
 
 4 
 
 4 " 
 
 4 
 
 4 " 
 
 4 
 
 12 " 
 
 20 
 
 ides the raspberries, currants, gooseberries. 
 
 As every cultivator would make a different selection, and as we 
 have elsewhere given carefully made lists, it is hardly necessary to 
 occupy space at present on this subject, except to remark that varie- 
 ties ripening in succession should be sought, when a family supply 
 is the obje6l. 
 
130 Fruits to Supply a Family. 
 
 It may occur to some as an obje6lion, that too much space is 
 given to cherry trees. There will be, however, a decided advan- 
 tage from the abundance of light and air for the trees, in diminish- 
 ing the tendency to rot in the fruit, one of the most serious draw- 
 backs in cherry culture. More room is given to dwarf pears than 
 usual, on account of their proximity to the standards. 
 
 All kinds of trees may be made to conform in some degree to the 
 room allotted to them, by thinning in the exterior occasionally. 
 
 It may be stated that each side of a square acre is about 209 feet, 
 and that the preceding measurements of distances will all come out 
 in accordance with the plan. 
 
 There are many who would like a larger fruit garden. The follow- 
 ing numbers and distances are accordingly given, the mode of ar- 
 rangement being the same as in the preceding plan — each side of 
 the two-acre lot being 295 feet. 
 
 40 plums, nectarines, and ) ■ c^ cl. • 
 
 ^ ^ ' -2 rows, occupymg 40 ft. — 15 it. m row. 
 
 apricots, ) 
 
 40 cherries. 
 
 2 
 
 10 early apples, 
 
 I 
 
 40 standard peirs, . 
 
 2 
 
 80 dwarf do. 
 
 2 
 
 80 peaches. 
 
 4 
 
 72 raspberries. 
 
 ) 
 
 72 currants. 
 
 h 
 
 72 gooseberries, 
 
 S 
 
 10 native grapes. 
 
 I 
 
 50 " 
 
 15 
 
 30 " 
 
 i><^ 
 
 40 " 
 
 15 
 
 20 " 
 
 n 
 
 80 " 
 
 15 
 
 Strawberry-bed, 13 feet wide, 295 feet long. 
 
 The grapes are near the wall or fence, and, having the strawberry- 
 bed and small bushes in front, are not shaded. 
 
 A fruit garden of this size furnishes 290 trees, ten grape-vines on 
 a treUis, and 216 raspberry, currant, and gooseberry bushes, with 
 ample space for a strawberry-bed, a portion of which should be pre- 
 pared each year for planting anew, say four feet wide, which will 
 leave eight feet for bearing beds, and give new plantations every 
 third year. 
 
 The cost of preparing and cultivating an acre of land, as we have 
 proposed, will be almost incomparably less than where all is done 
 by hand. The following will approach a correft estimate where the 
 soil requires enriching as well as underdraining : 
 
Fruits to Supply a Family. 131 
 
 Underdraining an acre of land, at intervals two rods apart, . $25 00 
 Subsoiling twice, trench ploughing four times, and harrow- 
 ing twenty-five times, 22 00 
 
 100 loads of manure and drawing, say, 5° °o 
 
 $97 GO 
 
 This expenditure will probably be returned, on an average, at 
 least every year, in the increased value of the crop, after the first 
 five years of growth. 
 
 The annual expense of cultivating such a fruit garden would be 
 
 about as follows ; 
 
 Ploughing once in spring, to break up the settled earth, . $2 00 
 
 Cuhivating with horse, or harrowing six times, . • • 3 °o 
 
 Whole annual cost ^5 0° 
 
 HOW TO OBTAIN FRUIT FOR NEW PLACES. 
 
 This is an inquiry that often occurs in the minds of many owners 
 of new places, or who have buih new houses on unimproved spots. 
 We can inform such residents that much may be done towards an 
 immediate supply with proper seledion and management, and that 
 the assertion which they often hear, that " it will take a lifetime to 
 get fruit " from a new plantation, is an absurd error. 
 
 The quickest return is from planting Strawberries. If set out early 
 in spring, they will bear a moderate crop the same season. We have 
 repeatedly obtained fine ripe berries seven weeks from the day they 
 were set out. The second vear, if the bed is kept clean, the pro- 
 du6l will be abundant. Wilson's Albany will safely yield any year a 
 bushel from a square rod, or about two quarts a day for half a month. 
 Mnskmelons and Watermelons will yield their delicious produas 
 four months after planting. 
 
 ■ Gooseberries, Currants, Raspberries, and Blackberries, all bear at 
 about the same period from the time of setting out. Good-sized 
 cxooseberry plants, say a foot and a half high, will give a good crop 
 of bushes, of their size, the second year. We have had a bushel of 
 Cherry currants the third summer after setting out quite small 
 plants, from a row thirty feet long. A bush- of Brinckle's Orange 
 raspberry has been known repeatedly to bear about a hundred ber- 
 ries the same year that it was transplanted— the fruit, however, was 
 not full size. 
 
132 Fruits to Supply a Family. 
 
 Dwarf Pears of the right sorts, and under right management, 
 come quickly into bearing. The most prolific sorts give some 
 returns the second year, and more afterwards. Among the dwarf 
 pears which bear soon, are Louise Bonne of Jersey, Doyenne d'Et^, 
 White Doyenne, Giffard, Fontenay, Jalousie, Josephine de Malines, 
 etc. The following sorts bear nearly as early on pear stock, viz. 
 Bartlett, Seckel, Winter Nelis, Washington, Onondaga, Howell, 
 Passe Colmer, Julienne. 
 
 Grapes afford fruit soon - usually beginning to bear the second 
 and third year. The Isabella, York Madeira, Diana, and- Delaware, 
 are particularly recommended for this purpose at the north, and the 
 Catawba may be added for the Middle States, wherever it does 
 not rot. 
 
 Dwarf Apples should not be entirely overlooked in the list of 
 early bearers. Half a peck per tree is often obtained the third year 
 from the most produ6live sorts. 
 
 A good supply of all the preceding will be sufficient to furnish a 
 family with these wholesome luxuries from within a year or two of 
 occupying entirely new premises ; and will not only add greatly to 
 the comforts and attractions of home, but contribute materially to 
 the uniform health of the occupants.* 
 
 * Fruit vs. Malaria. — Reside?its in the Western States, and other regions where inter- 
 mittents and similar diseases result from malaria, state that a regular supply of ripe, home- 
 grown fruit, is almost a sure preventive. Eat the fruit only when fully ripe, and eat only 
 moderate quantities at a time, and little need be feared. The residents of such region-; 
 should, therefore, not omit the earliest opportunity for a supply. Plant large quantities of 
 strawbemes for early summer — they will bear abundantly a year from the time they become 
 established. Plant many currant bushes — for these are a most healthy and excellent fruit — 
 very hardy — and if in abundance, will last through all the hottest parts of the summer. The 
 Doolittle and Orange raspberries are profuse bearers — the former very hardy, the latter 
 generally so, but should be laid down and covered with an inch or two of earth for winter. 
 The Kochelle blackberry, if pinched in when three or four feet high (about midsummer,"* 
 will bear abundantly, and prove hardier than if the canes run up without control. The 
 Delaware, Clinton, and Concord grapes, are early and hardy, and will bear in two or three 
 years from transplanting. Dwarf apples, on the Paradise and Doucin stock, will flourish in 
 any locality, and begin to bear profusely in three or four years, and on the Paradise stock 
 often in two years. Some varieties bear early on common stock ; such, for example, as the 
 Dyer, Lowell, Early Strawberry, Sops of Wine, Oldenburgh, Porter, Belmont, Jonathan, 
 etc ; but these will, of course, bear much sooner as dwarfs. The Bartlett, Washington, 
 Julienne, Flemish Beauty, Beurre d'Amalis, Onondaga, Howell, and Seckel pears, produce 
 early <is standards, and the Louise Bonne of Jersey as a dwarf. Houghton's gooseberry 
 grows with great vigor, is very hardy, and in two or three years affords almost solid masses 
 of berries on the branches Such fruits as the above should be planted out on every new 
 place, as indispensable to health as well as to comfort and economy ; and emigrants to new 
 countries should take a supply with them, as the best medicine chest they can provide. 
 
CHAPTER XII. 
 
 MANAGEMENT OF NURSERIES. 
 
 It is impossible in a work like this to give full dire6lions for the 
 raising and management of young trees in the nursery. Every one 
 who buys trees should know when they have been properly culti- 
 vated ; and as some planters prefer to raise their own trees, a few 
 leading directions will be laid down for the guidance and assistance 
 of such as wish to become more fully acquainted with nursery 
 management. 
 
 Soils. The first great requisite is the seleftion of a suitable soil. 
 More depends upon such sele6lion than at first glance would seem 
 possible. At least ten thousand good trees may be raised on an 
 acre — worth, at twenty cents each, two thousand dollars. If the 
 soil is perfect in every respeft, and the other requisites of good 
 stocks, transplanting, and cultivation, are attended to, there will be 
 no difficulty in raising this amount. But if the soil be wet or sterile, 
 or otherwise unsuited to the purpose, none of the trees can be good ; 
 one-half or nine-tenths may be stunted, crooked, and unsaleable ; 
 the rest will perhaps not sell at half price. While, therefore, a poor 
 soil should not be accepted on any terms, it would be better to pay 
 a hundred dollars yearly rent, if necessary, to secure one in perfefl 
 condition. A light or sandy soil will raise peach and cherry trees 
 and often apples, and it may be worked with great ease and in all 
 kinds of weather ; but for standard pears and plums a stronger or 
 more clayey soil is absolutely essential, and if properly underdrained, 
 is often as good for all other trees. Every complete nursery, there- 
 fore, should either consist wholly, or in part, of a strong loam or 
 loamy clay, which in general will require previous thorough tile 
 draining. The necessary fertility given to such a soil will be 
 retained several times longer than by light gravel or sand. 
 
 Nothing is commonly better than old pasture for the commence- 
 ment of a nursery. It should be pltughed tv^ice or more until made 
 
134 Managemoit of Nurseries. 
 
 perfeftly mellow, which should be clone the previous autumn if for 
 planting in the spring. Or if turned over in the spring with the 
 largest double Michigan plough to a depth of a foot or more, by 
 means of three yoke of oxen, it will generally be found in a fine 
 condition. 
 
 If the soil is not rich enough without manuring, it is better to 
 apply the manure a year or two beforehand to other crops, or else 
 to apply old rotted or composted manure. An application of wood- 
 ashes at the rate of forty or fifty bushels per acre, if fresh, or a hun- 
 dred or two, if leached, is often useful and sometimes eminently so. 
 These ashes are well applied if mixed with the compost at the rate of 
 one-tenth or one-twentieth of its bulk. 
 
 Laying Out. Nurseries should be laid out so as to admit of 
 horse cultivation. For this purpose strips of land twelve feet wide 
 should be left on opposite sides of the nursery, at the ends of the 
 rows, for the horse to turn about upon. Cross alleys should be left 
 at convenient distances for carting out the trees and for the registry 
 of the diilerent kinds in the rows. The length of the rows between 
 these alleys will depend somewhat upon the size of the nursery, 
 varying from one hundred to three hundred feet. 
 
 Shelter. In sele6ling a site for a nursery, the sweep of prevailing 
 winds should be avoided ; as in very windy places the young shoots 
 from buds and grafts are apt to be blown or broken off, and the 
 young trees bent or inclined. If necessary, belts or screens of ever- 
 greens may aflford shelter from strong winds, not being placed, how- 
 ever, near enough to shade the trees, nor to injure their growth by 
 the extension of their roots. On the other hand, low and sheltered 
 valleys, being more liable to sharp night frosts, are objeftionable for 
 the site of a nursery. 
 
 Fences and other barriers which cause large snow-drifts and a 
 consequent breaking down of the young trees, should be avoided as 
 much as prafticable. 
 
 Seeds atid Stocks. The successful growth of the young nursery 
 trees depends essentially on good, vigorous, and healthy stocks. 
 Seeds from healthy and vigorous trees should, therefore, be always 
 selected. It is common, in raising apple-seedlings, to procure 
 pomace from cider-mills ; wash out the seeds and plant promis- 
 cuously. If the strongest seedlings only, thus obtained, are sele6led 
 for setting out, good trees would be the result ; but it would be 
 better to obtain apples for this purpose from trees of known hardi- 
 ness and fine growth. The same remarks will apply to the seleftion 
 of pear-seed and cherry, plum, and peach stones. 
 
Management of Nurseries. 
 
 135 
 
 Different modes are adopted for obtaining apple-seeds easily from 
 the pomace. The following is similar to that used by most nursery- 
 men. Make a box five feet wide, eight or nine feet long, and ten 
 inches deep ; leave the lower end, yj one inch lower than the sides, 
 for the water to flow over. Place this box in the bed of a brook 
 or stream, on crossbars or scantling, with a dam above to colle6l 
 the water into a trough, carrying the water into the box, and pro- 
 je6ting six inches over it. This trough should be made of boards 
 twelve inches wide nailed together, and the stream should be large 
 enough to nearly fill it when flowing gently. To prevent the water 
 
 Fig. 172. — Apple-sccii 7iuisher. 
 
 from dashing into the box too furiously, two boards are first nailed 
 together as shown at b, one board being eighteen inches by two 
 feet, and the other eighteen inches by one foot. The longer board 
 is placed on the top of the spout, and the shorter at right angles 
 across the lower end of the spout. This serves to throw the water 
 perpendicularly downwards into the box, and at the same time 
 serves to spread it out into a thin sheet. By moving this board up 
 or down the spout, the quantity of water pouring into the box may 
 be easily controlled. 
 
 One man stands on the board e, which extends across the box ; 
 and the other carries and deposits the pomace (well pounded to 
 pieces) into the box at d, one or two bushels at a time. The man 
 on the box then stirs the pomace rapidly with a four-tined fork, and 
 throws out the straws. The pomace floats over the lower end 
 (which is an inch lower than the sides), and the seeds fall to the 
 bottom. A few back-strokes from the lower end of the box assist 
 in the separation of the remaining pomace. In washing a " cheese " 
 that contains a bushel of seed, it is usual to wash it two or three 
 times, by using a scoop-shovel. Afterwards, the last cleaning pro- 
 cess is given to it by placing the whole in a box, and then scratch- 
 ing a four-tined fork through it a few times. A little experience will 
 
136 Management of Nurseries. 
 
 enable any one to judge accurately of the proper quantity of water 
 to turn on, so as to make rapid work, and not carry the seed over 
 the box. 
 
 The pomace, /r^j'/i from the cheese, should be drawn and placed 
 on a board platform beside the box, and then plenty of water thrown 
 upon it, until it is thoroughly soaked. This will render it easily 
 beaten to pieces with a hoe. The pomace should never remain in 
 the cheese over twenty-four hours, as it soon ferments and the seed 
 is spoiled. 
 
 The best stocks for raising standard cherries suited to the east- 
 ern portions of the Middle States, are procured from the Black 
 Mazzard, which is the original type of the heart varieties. The 
 fruit is to be collefted when fully ripe by shaking or beating off on 
 sheets placed below — the pulp washed off and the stones mixed 
 with alternating layers of sand, and kept exposed to freezing and 
 thawing until early the following spring. They are then to be 
 planted out in nursery beds or thick rows. The spring following 
 they may be transplanted to the permanent rows of the nursery. If 
 the stones, after being washed from the pulp, are to be carried to a 
 distance, they should be dried in the shade for a few days to prevent 
 moulding. But the drying process should not be continued, as a few 
 weeks' exposure to air will lessen or destroy their power of vegetat- 
 ing. Plum and peach stones may be similarly treated ; but peach- 
 stones do not as soon become injured by exposure to air as those 
 of the smaller fruits. Plum and cherry stones keep well through 
 winter, after being mixed with sand, by placing them in shallow pits 
 only a few inches deep, and covering them with flat stones. They 
 start very early in spring, and should be planted the moment the 
 frost is out of the ground. 
 
 For dwarf cherries the seeds of the Mahaleb are used, and are 
 treated precisely as those of the Black Mazzard already described. 
 In the Western States the Mahaleb succeeds better as a stock than 
 the Mazzard ; and the Morello stock, which is still hardier, answers 
 the purpose well where the others fail, although the heart varieties, 
 when budded into it, do not take readily unless these stocks are in 
 the most thrifty condition. 
 
 Dwarf apple-trees are obtained by budding the common varieties 
 on the Paradise or Doucin stock. The small Paradise apple, which 
 grows but little larger than a currant-bush, reduces the size of the 
 apple-tree worked upon it so as not to grow more than six or eight 
 feet high, and to bear in two or three years. The Doucin stock is 
 larger, and forms an apple-tree intermediate between the dwarf and 
 
Management of Niu^s cries. 137 
 
 the common standard. Both of these stocks are raised by layers or 
 stools, and are commonly imported from Europe by nursery-men. 
 
 The French quince, which is employed as a stock for working 
 such varieties of the pear as succeed well upon it to form dwarfs, is 
 obtained by stools, layers, and cuttings. When cuttings are planted 
 they should be made in autumn, about ten inches or a foot long, and 
 either planted out the same autumn or very early the following spring. 
 They should be set in a compaft soil, the earth closely pressed 
 about them — the tips projefting an inch or two above the surface. 
 They generally fail in a light or gravelly soil. If set out either in 
 autumn or spring they should be covered with an inch or two of fine 
 fresh manure. This protects them from the cold through winter, 
 and preserves the moisture of the ground in hot weather. Many of 
 them will take root and grow, and should be taken up in the follow- 
 ing autumn, and heeled in and covered; ready for setting out in the 
 nursery rows in spring. 
 
 Planting Seeds. Seeds are usually planted in thick seed-beds for 
 the first year — especially those of the apple, pear, plum, and cherry. 
 The ground should be rich, mellow, and in perfett condition. As a 
 general rule, the depth should be from three to five times the length 
 of the seed — heavy soils requiring less depth than light ones. If 
 there is much clay the surface should receive a sprinkling about 
 half an inch thick of fine manure to prevent the formation of a crust. 
 The seedlings should not be so thick as to retard each other's 
 growth. The ground should be kept constantly mellowed through- 
 out the summer to promote as free a growth as possible. The seed- 
 lings should be taken up in autumn, and either heeled in or packed 
 in boxes with fine compa6t moss. Before setting out they should 
 be carefully assorted, so that a uniform size may be in each row and 
 no irregularities or gaps occur. Before setting out, the tap-roots 
 should be shortened and the tops reduced. All imperfeft or doubt- 
 ful plants should be rejected, in order to save the useless labor of 
 transplanting those which will not grow or take the bud. 
 
 Seedhngs which have a single slender root, as the 
 apple, may be transplanted expeditiously with a dibble, 
 which may be easily made of an old spade-handle shod 
 with sharp iron as in the annexed cut. Fig. 173. The 
 soil being previously deep and mellow, this instrument 
 is thrust down by the side of the stretched hne, finishing 
 the hole by a few slight lateral motions of the hand, then 
 thrusting in the seedling held in the left hand and press- ^'g- '73- 
 ing the earth very compaftly about it with the same tool. Great 
 
ijS Management of NtLvseries. 
 
 care is to be taken that the hole be entirely and closely filled, and 
 that no cavities are left among the roots below. If the weather be 
 dry, it will be well to immerse the roots previously in mud ; and in 
 any case but few plants should be left exposed to the air at a time. 
 
 If the seedlings be valuable, as those of the pear, or have broad 
 branching roots like the French Quince, they should be set out with 
 a spade — a trench being pi'eviously cut by the line for this purpose, 
 or a straight furrow made by a skilful ploughman before the line is 
 stretched. One man holds each successive seedling by the hand, 
 placing it close to the line, while the other covers the roots with a 
 spade, moving backwards in the row. 
 
 Seedlings may be set out in the nursery row in autumn if per- 
 fe6lly hardy and the soil is not subject to heaving by frost ; but, as a 
 general rule, it is safer to do all the transplanting in spring. Pear 
 stocks should be set out very early in the spring, to prevent check 
 in their growth, and to admit of budding the same season. 
 
 The age for setting out seedlings must depend on circumstances. 
 Yearlings, if strong and vigorous, are always the best, and it is ex- 
 tremely desirable that they grow with sufficient vigor to be budded 
 the same season. If the budding has to be deferred, a whole year 
 of time, cultivation, and care, is lost — more than enough to overbalance 
 the additional cost of the best stocks. 
 
 Cultivation. The soil in the nursery should be kept perfectly 
 clear of weeds and in a state of constant cultivation — especially dur- 
 ing the early growth of the seedlings and young trees. Hand-hoe- 
 ing is expensive, and is only needed for the extirpation of weeds, 
 and occasionally, when performed with a pronged-hoe, for loosening 
 the clayey soil between the trees. The horse should be kept con- 
 stantly going, either with the plough or cultivator. Careful hands 
 should be employed for this purpose, who can run closely to the rows 
 without injuring the trees. Short whiffle-trees should be used with 
 the strap-traces passing round the ends as figured in a previous 
 chapter. If the plough is used it should run shallow when near the 
 rows. It is a viseful implement for turning the soil away from trees 
 before hoeing out weeds ; and it may be also used for throwing a 
 slight covering of mellow soil against them to cover up weeds as 
 they are just appearing at the surface. 
 
 Budding and Grafting. Root-grafting is extensively pra6lised by 
 nurserymen for the apple. The mode of its performance is 
 described in the chapter on the apple. In setting out the root 
 grafts great care should be taken to pack the earth closely around 
 them. Leaving cavities below, which is not unfrequentlv done by 
 
Management of Nurseries. 1 39 
 
 careless workmen, is sure to result in their failure. Root-graftmo; 
 the pear only succeeds when strong seedlings, with well branched 
 roots, are taken, and the whole plant used, inserting the graft at the 
 collar and wrapping with muslin plasters. 
 
 Nearly all other stocks are budded. The time for budding varies 
 much with the kind of tree, and with its condition. To prove suc- 
 cessful, it must be done when the bark of the stock lifts freely from 
 the wood, and also when the inserted buds have been sufficiently 
 matured. The cherry, in general, requires budding on the mazzard 
 stock, about midsummer ; but sometimes the growth of the stock 
 continues so late that it may be done near the close. The Mahaleb 
 continues to grow later, and the budding may be correspondingly 
 deferred. On the common stock the plum requires early budding ; 
 the wild or Canada plum, used for dwarfing, continues to grow much 
 later. The operation may be performed on the apple at any time 
 between the maturity of the inserted buds and the decrease in the 
 growth of the stocks. The same remark will apply to the pear on 
 pear stocks ; as the latter is frequently struck with leaf-blight, which 
 at once checks growth, it is safest to bud the standard pear early. 
 The peach and the French quince are worked towards the close of 
 summer and the beginning of autumn. As the removal of leaves 
 from a tree in full growth always checks it, the stocks should have 
 the side shoots cut away to facilitate the operation of budding when 
 necessary, some weeks before it is done, that they may recover 
 entirely from its efiefts and be in a vigorous condition for the lifting 
 of the bark. If this has not been seasonably attended to, it may be 
 performed without detriment the same day the buds are inserted, 
 cutting away as little as may be convenient. 
 
 It is hardly necessary to remind the operator of the importance 
 of securing good, well ripened strong buds ; of keeping the shoots 
 well shaded and fresh during the day ; and of carefully registering 
 every variety, both by tally stakes at the ends of the rows and in a 
 book kept for the purpose. 
 
 The best and handsomest trees are made when the buds are 
 inserted within two or three inches of the ground. Dwarf pears 
 should be budded at the surface. Crooked growers are sometimes 
 worked on straight stocks three or four feet high. 
 
 Where buds fail they should be rebudded if the stocks will 
 admit ; but if not, they should be grafted the following spring. 
 
 In heading down budded stocks in spring it is important that it be 
 done quite early or before the buds swell, especially for the pear, 
 plum, and cherry, which are severely checked in growth by the loss 
 
140 Management of Nurseries. 
 
 of growing buds or foliage. For tlie same reason all other sprouts, 
 except from the inserted bud, should be kept constantly and closely 
 rubbed oft". 
 
 About midsummer or a little later the proje6ling stubs (already 
 mentioned in the chapter on Budding) should be carefully pared 
 down to the growing shoot. The sooner this work is done the bet- 
 ter, that the cut surface may heal over, provided the shoot has become 
 strong enough to prevent the danger of breaking out. 
 
 Digging or Lifting the Trees. When nursery trees have grown 
 sufficiently for removal and transplanting, they may be taken up any 
 time between the cessation of growth in autumn and its recom- 
 mencement in spring, when the air is not freezing and the ground is 
 open. If a whole row is to be lifted at a time, the labor may be les- 
 sened by first ploughing a furrow away from the row on each side. 
 Then two spades made of steel and strong enough to bear the 
 full weight of a laborer are placed on opposite sides of the tree at a 
 distance of a foot or more from it. The blades, which are at least 
 fifteen inches long, are thrust downwards to their full length into 
 the soil under the tree. A hfting motion raises it with the principal 
 roots entire. Spades for this purpose, costing several dollars each, 
 are manufactured only by the best edge-tool makers in the country. 
 Before or at the time of removal the trees should be marked with 
 wooden labels furnished with copper-wire to fasten them to the limb. 
 They are made of pine or other suitable wood, about half an 
 inch wide, three inches long, and one-twentieth of an inch thick. A 
 very thin coating of white-lead paint applied just before writing the 
 name with a common black-lead pencil renders the letters perma- 
 nent ; but they will last a year or two if the letters are written on a 
 moistened surface. If written dry they wash out in a few weeks. 
 
 Packing for transportation. Several million fruit trees are every 
 year purchased by the farmers of our country. A large majority of 
 these are conveyed long distances from the nursery by railway. 
 Much of their safety from injury on the road, and their consequent 
 success when set out, depends on the manner of packing. Trees 
 may be packed so as to open from the bundle or box, after being 
 tumbled over iron rails a thousand miles or more, as fresh, plump, 
 healthy, and uninjured, as the moment they were lifted from the mel- 
 low soil ; and they are sometimes packed so as to become bruised, 
 barked, and hopelessly shrivelled before they have travelled a tenth 
 part of that distance. 
 
 The farmers who pay the three million dollars yearly for fruit trees, 
 should understand well the difference between good and bad packing. 
 
Management of Nurseries. 141 
 
 Whether encased in bundles or boxes, it is absolutely essential 
 that trees be protetled from bruising, and that the roots be kept 
 constantly moist from the moment they are dug up, till they reach 
 their destination. The first named obje6l is accomplished by sprin- 
 kling straw through every portion of the mass of trees ; and the lat- 
 ter by first dipping the roots in an artificial bed of thin mud, and 
 then imbedding them in damp moss. The mud or the moss alone 
 may answer for very short distances (the moss should, however, 
 never be omitted) ; but as there are frequently unexpedled deten- 
 tions, the best nurserymen always pack about as well for a journey 
 of fifty miles as for two thousand. The additional labor is but 
 small — the benefit may be great. 
 
 Packhig in boxes, which is always best for long distances, does 
 not require so much praftice, although as much care as in bundles. 
 If the trees are all well encased in straw, or properly protected by it on 
 every side and through eveiy part ; the roots shielded from the dry 
 air as already stated ; and sufficient pressure given to them to pre- 
 vent chafing and rattling, they cannot become easily injured. The 
 boxes need the additional strength of iron hoops at the ends and 
 corners. 
 
 To pack a bundle or bale, first provide two simple blocks of wood, 
 like that shown in Fig. 174, into which two diverging stakes are 
 inserted, loosely, so as to be withdrawn easily. 
 Place these a few feet apart, to form the trough 
 for building the bundle. Lay the trees in this 
 trough, perfectly parallel, and with the roots 
 together, sprinkling straw among the stems and 
 branches, and damp moss among the roots as the p- 
 
 bundle progresses, until enough are ready. Fifty 
 medium-sized trees will make a fair-sized bundle. Then tie it up 
 with three or four twisted straw bands, as tightly as one man can 
 conveniently draw. This may be facilitated by using first a broad 
 leather strap to draw the bundle together. The strap may be two 
 inches wide, eight feet long, with a buckle. The bundle is then 
 ready for receiving the straw. 
 
 Next, place upon and across the little truck or wagon represented 
 in Fig. 175, four strings or cords, then a layer of rye-straw, to form 
 the outside coating. As the bundle is longer than the straw, the lat- 
 ter must be spliced, which is eflfe6led by first placing a layer towards 
 the place for the roots of the trees, and then another layer overlap- 
 ping this, towards the tops. Place within the side-boards other 
 portions of straw, and finally cover the top, observing now to lay the 
 
142 
 
 Management of Ntirseries. 
 
 straw first on the tops, and lastly on the roots. Then tie together 
 the ends of each of the four strings, which will hold the straw in 
 place. Raise the bundle a few inches by placing beneath it short 
 pieces of scantling, to admit passing the cord under. Then apply 
 the rope connefted with the windlass, as shown in Fig. 175, by sim- 
 ply passing it once around the trees. A few turns of the crank will 
 
 Fig. 175. 
 
 draw the bundle with great force compaftly together — at which place 
 pass a strong cord (one-fourth or one-third of an inch in diameter) 
 and secure it by tying. Slacken the rope ; move truck a foot, tighten 
 the rope again, and add another cord. In this way proceed from 
 bottom to top, till the straw is so firmly secured by the cords, that 
 no handling, however rough, can displace it. By tying 
 each coil, the rest will hold the straw if one happens to 
 become worn off or cut. Add moss to the exterior of the 
 roots, encase the moss in damp straw, and sew on a 
 piece of strong sacking or gunny-cloth, and the bundle is 
 completed, as shown in Fig. 176. 
 
 The former pra6lice among nurserymen was to draw 
 the bundle together by dint of stout pulling by hand ; 
 but the present mode by the use of a windlass, is not 
 only many times more expeditious but much better — as it 
 was formerly almost impossible to bind on the straw in 
 so firm and secure a manner, as to withstand all the 
 thumps and rough-and-tumble handling of modern rail- 
 way hands without displacement. 
 Fig. 176 The following dimensions may be useful to those who 
 
 wish to construdl this packing machinery ; Windlass three feet high 
 to top ; posts fifteen inches apart inside ; cylinder four inches in 
 diameter ; rope about eighteen feet long. The truck is about two feet 
 wide between the wheels, eight feet long ; the axles six feet apart ; 
 wheels seven inches in diameter. 
 
 When trees are always boxed, they maybe secured advantageously 
 in small bundles by this mode for placing in the boxes. 
 
Manage? n en t of Nu rseries. 1 4 3 
 
 Convenient dimensions for boxes where large quantities are to be 
 packed, are two and a half feet square and nine feet long. They 
 should be made of light and strong boards, and if sound half an inch 
 in thickness will answer. Four series of battens will be necessary 
 for the length — two at the ends, and the others at intervals of three 
 feet between. Good battens are made of elm or other wood of equal 
 hardness and toughness, which may be sawed for this purpose into 
 strips two and a half inches wide and an inch and a fourth in thick- 
 ness. When the boards are well nailed to these battens, the whole 
 forms a stout box. When closely and solidly packed, the lid is 
 nailed on, and iron-hoops are nailed on the outside against every 
 batten, and extending around the box. The dire6lion is then writ- 
 ten distinftly with a mixture of lamp-black and turpentine, or of 
 lamp-black and rock-oil. The following materials should be pro- 
 cured beforehand for packing : Boxes, with iron-straps or hoops for 
 the corners ; moss, for the roots ; straw, for the tops ; labels, for 
 designating the sorts ; flag, oziers, or rye-straw, for tying bimches ; 
 large labels of cloth, parchment, or wood, for designating bunches ; 
 lamp-black and turpentine or rock-oil, and brush for marking boxes. 
 If the trees are to be packed in bales or bundles, provide long, 
 straight rye or other straw, baling-cord, gunny-cloth or Russia mats, 
 sewing-twine, large packing-needles, directing-labels, white-lead 
 paint, and soft pencil. 
 
 After the crop of nursery trees is removed from the ground 
 another one should not be planted in the same place until the soil 
 has fully recovered from the exhaustion of the first. An interme- 
 diate crop of clover turned under for manure is found useful. There 
 should be an interval of at least two or three years before occupying 
 the ground again with nursery ; although a less time is often given 
 in connexion with heavy manuring. 
 
CHAPTER XIII. 
 
 INSECTS AND DISEASES. 
 
 Insects are among the most formidable enemies to successful fruit- 
 culture. It has been computed that the losses occasioned by the 
 curculio alone amount to at least a million of dollars annually. 
 Planters are deterred, by the attacks of this inse6l, from attempts to 
 raise the apricot, neftarine, and plum ; and the market supply of 
 apples and pears is much disfigured by it. The apple worm is 
 becoming scarcely less formidable. As a general rule those reme- 
 dies are of little value which attempt merely to repel insedls without 
 destroying them at once. The first question, therefore, which may 
 be properly asked when a remedy is proposed is — does it kill the 
 inseft ? • 
 
 DESTRUCTIVE INSECTS. 
 
 The Caterpillar {Clisiocampa A7?iericand). This has been a most 
 serious enemy to the apple, and some other trees, in most parts of 
 the country. It has its seasons of increase and decrease. Some 
 years it has nearly stripped whole orchards ; and again it has 
 diminished in numbers in successive years, till few could be found. 
 
 There are many species which feed on the apple leaf ; but the one 
 here alluded to, is that known as the co/jimon orchard caterpillar, 
 
 which is hatched in spring as 
 
 ^"*«X 
 
 soon as the leaf-buds begin to 
 open. At this time, it is not the 
 tenth of an inch long, nor so 
 large as a cambric needle, but 
 it continues to increase con- 
 stantly in size for several weeks, 
 until two inches long and a 
 quarter of an inch in diameter. 
 It then spins a cocoon and passes to the pupa state. In the latter 
 part of summer it comes out a yellowish brown miller (Fig. 177), lays 
 its eggs, and dies. The eggs are deposited in cylinders or rings. 
 
 Fig. 177. — Moth of Apple-tree Caterpillar. 
 
Inserts and Diseases. 
 
 145 
 
 Fig 17S. 
 
 containing three to five hundred each, encircling the smaller 
 branches, and usually within a few inches of 
 the extremity. The accompanying figure (Fig. 
 178) represents one of these masses of eggs 
 of the natural size. They remain through 
 winter, protecfted from the weather by a vesicu- 
 lar water-proof varnish, and hatch in spring, 
 as just stated. Each colleflion of eggs makes 
 a nest of caterpillars. 
 
 One nest is enough to defoliate a large 
 branch, and when several are on a tree, the 
 size and quality of the fruit are seriously less- 
 ened. 
 
 The best mode for their destru6lion, is to 
 cut off the small branches which hold the eggs 
 during autumn or winter, and commit them to 
 the fire. The most convenient implement is a 
 long pole, armed with a pair of clipping- 
 shears, worked by a cord ; or a sharp hooked 
 knife, on the end of a pole, will answer nearly 
 as well. The eggs are seen at a glance, after 
 a little praftice. If this work is done just at the moment the eggs 
 are hatching, it will be equally efficacious, and the webs or downy 
 covering of the young insefts render them conspicuous. Every 
 nest of eggs thus removed, which is done in a few seconds, totally 
 prevents a nest of caterpillars in the spring, and is far more expedi- 
 tious and effectual than the usual modes of brushing oft' the cater- 
 pillars with poles, brushes, or washing them with soap-suds, lye, 
 or whitewash at a later period. 
 
 Dr. Fitch says : — " If sulphur be dusted upon the leaves it 
 increases the appetite of the caterpillars, whereby they eat the 
 leaves more greedily and grow more rapidly. Yet it has been pub- 
 lished as a remedy for these caterpillars, to bore a hole in the trunk 
 of the tree and fill it with sulphur ! " The best remedy is, to be on 
 the look-out for the nests of these caterpillars. 
 
 The Borer (Saperda bivittata). This insedl enters the tree 
 and cuts into the solid wood near the surface of the earth. It is a 
 dangerous enemy ; for while only a few small holes are perceived in 
 the bark outside, it may have perforated the wood internally in all 
 direftions and reduced it to a mass of powder. 
 
 Not only the apple-tree, but the quince, mountain ash, and haw- 
 thorn, suffer greatly from the attacks of this insert. 
 
 7 
 
146 biscHs and Diseases. 
 
 The perfe6l inse6l is a brown and white striped beetle (Fig. 179), 
 about the fourth of an inch long, which flies at night. It deposits 
 its eggs late in spring or the first of sum- 
 mer, in the bark near the surface of the 
 ground, and sometimes in the forks of the 
 /^ 'r^~1f^ // \ branches. The first indication of its pre- 
 
 sence is the appearance of numerous 
 small round holes, as if the bark had been 
 perforated by buck-shot. These holes 
 will soon become more visible by the 
 ejefted dust. 
 
 Dr. Fitch gives the following distinct 
 Ti-;„ „ aj.^1 * n account of this inse6l in the Ilbtstrated 
 
 rig. 179. — Apple-tree Borer. 
 
 Aiimial Register : 
 " The beetle comes abroad in June, and drops its eggs under the 
 loose scales of the bark, low down near the surface of the earth. 
 The worm which hatches therefrom eats inward through the bark, 
 till it comes to the wood. It there remains, feeding upon the soft 
 outer layers of the wood, and thus excavating a shallow round 
 cavity under the bark, the size of a half-dollar ; though where two, 
 three, or more worms are lodged in the same tree, as they always 
 preserve a narrow partition between their cells, one never gnawing 
 into that of another, these cells by crowding upon one another 
 become of an irregular form, and almost girdle the tree. The cell 
 is always filled with worm dust, crowded and compared together, 
 some of which becomes crowded out through a crack in the bark, 
 or a hole made by the worm. And it is by seeing this sawdust-like 
 powder protruding out of the bark, that we detefb the presence of 
 these borers in the tree. The worm continues to feed and enlarge 
 its cell under the bark for about twelve months, until it has become 
 half grown and is from a half to three-fourths of an inch in length. 
 Its jaws have now acquired sufficient strength for it to attack the 
 sohd heart wood of the tree, and it accordingly bores a cyhndrical 
 hole from the upper part of its cell, upward in the solid wood, to a 
 length of three or four inches or more, this hole inclining inwards 
 towards the centre of the tree, and then curving outwards till its 
 upper end comes again to the bark. It then stuff's the upper end 
 of this passage with fine chips or worm dust, and its lower end with 
 short fibres of wood, arranged like curled locks of hair, thus form- 
 ing an elastic bed on which to repose during its pupa state. These 
 operations being completed, it throws off its larva skin and becomes 
 a pupa, usually at the close of the second summer, or about fifteen 
 
Inse£ls and Diseases. 147 
 
 months after it hatched from the tgg. In this state it Hes through 
 the winter, and changes to its perfeft form the following spring, but 
 often continues to lie dormant several weeks after its final change, 
 until the season becomes sufficiently warm for it to come abroad. 
 Awaking then into life and aftivity, it crawls upwards, loosening and 
 pulling down the chips and dust that close the upper end of its bur- 
 row, till it reaches the bark. Through this it cuts with its jaws a 
 remarkably smooth round hole, of the exatl size requisite to enable 
 it to crawl out of the tree. The sexes then pair, and the female 
 deposits another crop of eggs." 
 
 Remedies. It is nearly impossible to save a tree, unless taken 
 early. At the first, the inse6l may be cut out with the point of a 
 knife. If deeper in the wood, it may be extrafted by a flexible 
 barbed wire, or punched to death in its hole by a flexible twig. To 
 prevent the inseft from emerging and laying its eggs, it is doubly 
 important that this be done early in the spring ; but the trees should 
 be repeatedly examined at other periods of the year. 
 
 Various remedies have been proj^osed to prevent the beetle from 
 laying its eggs in the bark. A mixture of tobacco water, soft-soap, 
 and flour of sulphur, applied to the bark in the form of a wash, or 
 soft soap alone used in the same way, has been attended with 
 partial success. The application should be made towards the end 
 of spring, and repeated for a few weeks if washed off by rains. 
 But the best and most perfeft remedy is the examination of the tree, 
 and the destru6lion of the young insefts as already described. 
 
 The Apple-iuonti (Carpocapsa pomofiella) attacks the fruit, by 
 entering at the blossom, and feeding at the core. In some years, it 
 has been so common, as seriously to injure the quality of the crop. 
 The best preventive is to allow swine or sheep to pick up the 
 wormy fruit as it falls, thus destroying the enclosed inseft, and pre- 
 venting its spread. Sheep may be prevented from eating the bark 
 of the trees by rubbing the trunks with blood, which is easily done 
 with a piece of liver from the butcher. 
 
 The following figures (Fig. 180) exhibit the apple-worm in its 
 different stages ; a, the larva ; b, the same magnified ; r, the cocoon ; 
 d, the pupa within the cocoon ; e,f, the perfeft insefts, known as the 
 " Codling moth ; " g, the young larva, just hatched, after having been 
 deposited within the calyx ; 7^, /, k, /, the progressive work of the 
 larva within the apple, till it escapes. 
 
 Aphis. Aphides, or plant lice, frequently infest the leaves of the 
 apple, pear, clierry, etc. When they appear in vast numbers, cover- 
 ing the surface of the leaves and twigs, they retard growth and injure 
 
148 
 
 Inserts and Diseases. 
 
 the trees by sucking the juices. They may be destroyed by a solu- 
 tion of whale oil soap, or even by common soap-suds. It may be 
 applied with a syringe ; or young trees in the nursery, and their 
 branches, may be bent over and immersed in the liquid contained in 
 a large pail. It should be repeated as often as they reappear, and 
 
 Fis. 
 
 the evening is the best time to apply it. If too strong, it may injure 
 the leaves, and a previous trial on a single tree as a precaution is 
 best, till the right degree of strength is ascertained. 
 
 The Woolly Aphis {Aphis lanigera*), a European inse£l, falsely 
 termed American blight, is a species of aphis or plant-louse, covered 
 with long, white, cottony hair. In England it has proved very 
 destruftive ; and on young trees in this country it has done some 
 injury. It is destroyed by whale-oil soap, and by lime-wash. 
 
 The apple-root aphis {Pemphigus py7'i) penetrates the roots and 
 causes knobby excrescences, which, when numerous, check and 
 injure the tree. To destroy it, scrape the earth away, and wash with 
 strong soap-suds. 
 
 The Apple Bark-louse {A spidiottis conchifo7-7nis) is thus described 
 by Dr. Fitch : — " It makes its appearance as a little brown scale, 
 one-eighth of an inch long, the shape of an oyster shell, fixed to the 
 smooth bark, resembling a little blister. This scale is the dried 
 remains of the body of the female, covering and protecting her eggs, 
 
 * Eriosoma latiigera, of later naturalists. 
 
Inserts and Diseases. 149 
 
 from a dozen to a hundred of which He in the cavity under each 
 scale. These eggs hatch the latter part of May, and the young lice 
 diffuse themselves over the bark, appearing as minute white atoms, 
 almost invisible to the eye. They pundure the bark, and suck the 
 sap from it. The females soon fix themselves and become stationary. 
 They die and become overspread with a substance resembling fine 
 blue mould, which, wearing off, the little oyster-shaped scale again 
 appears in July. They sometimes become so multiplied that the 
 bark of the trunk and limbs is everywhere covered and crowded 
 with them, and if the tree is weakened by borers, fire blight, or other 
 disease, these bark-lice thus multiplying, kill it. In years past, over 
 all the country adjacent to Lake Michigan, every apple-tree has been 
 destroyed by this inse6t." 
 
 The late A. G. Hanford was successful with a mixture of equal 
 parts of tar and linseed oil, applied warm, not hot., early in spring, to 
 the bark. This mixture does not continue soft and spread over the 
 surface and close the pores so as to kill the tree, as grease would do ; 
 but it forms simply a varnish., which soon becomes hard, and when 
 the tree appears in leaf and begins to grow, this varnish cracks and 
 peels off, carrying the bark-lice with it, and leaving the bark fresh 
 and smooth. Dr. Fitch, in his Treatise on Insetls, mentions 
 another remedy which he considers very efficacious, prepared as fol- 
 lows : — Leaf tobacco is boiled in a strong lye until reduced to an 
 impalpable pulp, and this is then mixed with soft soap (which has 
 been made cold, and not boiled), the whole mixture becoming of the 
 consistence of thin paint ; this, when applied, does not easily wash 
 from the tree, as lye, tobacco water, etc., would alone. One applica- 
 tion with the brush to every part, will protect trees two years. A 
 young orchard of one hundred and fifty trees, required two men a 
 fortnight to go over every part, branch and twig, through the orchard. 
 The trees grew thriftily, and were perfectly free from lice, while others 
 in every direftion were dying from their attacks. 
 
 Quassia, soda wash, etc., have been strongly recommended, but 
 are much less efficient. Scraping and scrubbing, in summer, with a 
 stiff brush, in soap suds are useful. Thriftiness from good culture 
 is the best preventive ; and trees badly affected should be cut up 
 and burned. 
 
 The Canker Worm {Anisopteryx ver7tata). This caterpillar 
 appears to have been, as yet, chiefly confined in its destru6live rava- 
 ges to portions of New England. The following figures represent 
 the perfeft inseft, the male with wings, the female nearly destitute 
 (Fig. 181). The canker worm attacks both fruit and leaves ; when 
 
150 
 
 Insects and Diseases. 
 
 numerous, the small webs it makes, added to the destruftion of the 
 foliage, give the tree the appearance of having been scorched. The 
 remedies consist in various contrivances to prevent the female 
 inse6ls ascending the tree. One mode is to encircle the trunk 
 with a canvass belt, coated with a mixture of tar and train oil. 
 The mixture needs repeatedly renewing. Applying the tar direftly 
 to the bark endangers the life of the tree. Dennis's lead troughs, 
 filled with oil, have proved effeftual. Circular strips of zinc, about 
 four inches wide, passing around the trunk of the tree, the lower 
 
 W^'4 
 
 Fig. 182. 
 
 edges standing out, as shown in Fig. 182, prove the most efficient 
 remedy, as the inserts cannot pass the lower rim. Sheet iron will 
 not answer, as they cling to the rusty edge. 
 
 The Peach-worm, or grub {JEgeria exitiosa, Troc/nlium exitio- 
 sttjn, of later authors) cuts into the bark (never far into the wood), 
 just below the surface of the ground. It attacks the peach, ne6la- 
 rine, and apricot. Its presence is indicated by the exudation of gum 
 at the root, mixed with excrementitious matter resembling sawdust. 
 It is very easily destroyed by scraping away the earth at the foot of 
 the trunk, and following the worm to the end of its hole with a knife, 
 beneath the thin shell of bark, under cover of which it extends its 
 depredations. If an orchard is thus examined once in spring and 
 once in early summer, few will escape. Bvit to exclude the insefi;, 
 as a means of prevention, heap around each tree a small mound of 
 air-slaked lime or ashes, coal ashes, or even earth, in spring, allow- 
 ing it to remain till autumn. Encasing the foot of the tree with 
 pasteboard, or with stout oiled or painted paper during the summer, 
 effeftually prevents the deposit of eggs in the bark. 
 
 The perfedl inse6l of the peach-worm, Figs. 183 and 184, is a 
 four-winged moth, resembling in form a wasp, but totally distinft, and 
 in its character and habits closely allied to the butterfly and miller. 
 
Insedls and Diseases. 
 
 151 
 
 It deposits from early in summer till autumn, at the foot of the tree, 
 its exceedingly minute, whitish eggs, which soon hatch, and the 
 larva; or worms enter the bark. The next season they encase them- 
 selves in a sawdust-like cocoon, in their holes under the bark ; and 
 emerging as perfe6l insefts, lay their eggs and perish. The perfect 
 insedl is very rarely seen, but is easily obtained by inclosing the 
 
 Fig. \%z.—Peach-t>\ 
 
 (Male.) 
 
 . — Peach-tree Borer. 
 (Female.) 
 
 pupa. Fig. 185, b, c, which is readily obtained in summer at the roots 
 of neglefted trees, beneath a glass, or in a gauze case. As this 
 inseft confines itself to the bark, its destru6lion is very easy. It 
 rarely happens that trees are completely destroyed by it, unless they 
 are small ; death can only take place when the tree is girdled. 
 Timely care will prevent this ; the evil, in fa6l, is only to be dreaded 
 by negligent cultivators. 
 
 The ''Cherry Slug'" {Selandria cerasi) (Fig. 186), when in large 
 numbers, does serious injury by eating the leaves. It is sometimes 
 very destruftive to both pear and cherry-trees. This animal, which 
 
 Pupa. 
 
 is the larva of an inse6l, is about half an inch long, and of a dark 
 greenish brown when filled with food. Its smooth, shining, and 
 jelly-hke skin, and snail-like appearance, have given it the name 
 ''Slug." It may be repelled by dusting the cherry leaves regularly, 
 while wet with dew, with dry fresh ashes. Sand or pulverized earth, 
 thrown briskly among the leaves, also repels it. Doubtless a fine 
 
1 5 2 Ijise£ls and Diseases. 
 
 dusting of white hellebore, found so effe6lual for the currant-worm, 
 would destroy it. 
 
 The Cicrculio {Rynchcztius nenuphar, Cotwtrachelus nenuphar, of 
 some writers), represented in the annexed figure (Fig. 187), is a small 
 inse6l not more than the fourth ot an inch long, of a dark brown 
 color, the sheaths covering the wings slightly variegated with lighter 
 colors, the body resembhng in size and appearance a ripe hempseed. 
 It is distinguished by an elongation of the head, resembling a con- 
 spicuous rostrum or beak projefling from the front part of its thorax. 
 
 About the time the young fruit attains the size of a pea, the cur- 
 
 Fig. 1S7. — Curculio. Fig. 188. — Yourig Plum, shmg by Curculio. 
 
 Magnified twice. 
 
 culio begins its work of destru6lion. It makes a small crescent- 
 shaped incision in the young fruit, and lays its egg in the opening. 
 The presence of the egg may be easily detected by these incisions 
 upon the surface; the above figure (Fig. i88) represents one of 
 these magnified twice in diameter. The egg soon hatches into a 
 small white larva, which enters the body of the fruit and feeds upon 
 it, causing, usually, its premature fall to the ground. 
 
 The period at which the young fruit falls, after being punftured, 
 varies with its age at the time of the injury. Those first injured 
 drop in about two weeks ; but if the stone is hard when the egg is laid, 
 the fruit remains till near the usual period of .ripening, sometimes 
 presenting a fair and smooth exterior, but spoiled by the worm within. 
 
 The inseft, soon after the fall of the fruit, makes its way into the 
 earth, where it is transformed into the perfe6l inseft or beetle, to lay 
 its eggs and perpetuate its race. 
 
 The curculio travels by flying, but only during quite warm weather, 
 or in the heat of the day. The insefts mostly confine themselves to 
 certain trees, or to the same orchard. But the fa6l that newly bear- 
 ing and isolated orchards are soon attacked, clearly shows that in 
 
I)ise6ls and Diseases. 1 5 3 
 
 occasional instances they must travel considerable distances. Indeed, 
 they have been known to be wafted on the wind for a lialf mile or 
 more, the windward side of orchards being most infested, immediately 
 after strong winds from a thickly planted plum neighborhood. In 
 the cool of the morning, they are nearly torpid, and can scarcely fly, 
 and crawl but slowly ; hence, at this time of the day they are mosi 
 easily destroyed. 
 
 Their flight appears to be never more than a few feet from the 
 ground, and successful attempts have been made to shut them out 
 of fruit gardens by means of a tight board fence, nine or ten feet 
 high, entered by a tight gate. 
 
 The remedies for the curailio are various. Those which merely 
 repel without destroying the inseft, and which are consequently 
 inefficient, include such as coating the young fruit with tobacco or 
 lime-wash, or applying salt, offensive odors, etc. Among efficient 
 remedies, which kill the insefts, are jarring them down on sheets 
 spread under the tree, and destroying the young larvae in the fallen 
 fruit by means of animals confined in the orchard, or by sweeping 
 up the fallen fruit and feeding it to swine. 
 
 Jarring down on Sheets. Several contrivances have been pro- 
 posed for spreading the sheets under the trees, on which to jar down 
 curculios for the purpose of killing them. After trying a number, 
 we find nothing better, and none so cheap and quickly made, as the 
 contrivance represented in the accompanying cuts. Fruit raisers 
 often omit their attacks until too late, because they have no frames 
 ready at the time. The one here described may be made in five 
 minutes, and the sheeting when done with used for other purposes. 
 For small or young trees, two pieces, each a yard wide and two feet 
 long, will be sufficient. For larger trees procure wider stuff", and 
 give another yard in length. It may be necessary for old trees, to 
 stitch two pieces together, but 
 this can scarcely be needed 
 where wide sheeting is at hand. 
 
 To stiffen these pieces take 
 small rods, or long pieces of laths 
 of a length equal to that of the 
 sheeting, and sharpen both ends. 
 Punch these ends into the four 
 corners, so as to produce tight 
 stretching, as shown in the figure 
 
 (Fig. 189). A notch cut in the wood a short distance from the point, 
 will prevent the cloth from slipping too far down. Then take 
 
 7* 
 
154 
 
 Inserts and Diseases. 
 
 another rod sharpened at both ends, with a length equal to the 
 breadth of the sheet, and insert it crosswise, placing it atop the 
 other two rods, and bringing up the edge of the sheeting to receive 
 its points. A notch cut near each end of the rod for the others to 
 drop in, will prevent them from springing in ; or a small nail may 
 be driven through for the same purpose. The thing is now com- 
 plete ; and one person, taking these cross-pieces as handles, will 
 carry them readily from tree to tree, and place them on the ground 
 beneath, without any waste of time. By jarring with a hammer or 
 sledge, and pinching between thumb and finger, he will destroy 
 hundreds in a short time. 
 
 If these sheets are quite large, it will be best to place stiflfeners at 
 
 each end, as shown in Fig. 
 
 r^. _— <s:r~~ — -<IV 190. These rods, if nothing 
 
 ^' ~ ^'''^ ^^ ^'" better is at hand, may be 
 
 made by cutting long green 
 poles, or shoots of bushes, 
 and peeling the bark off. 
 One-half to three-fourths of 
 an inch in diameter, will be 
 large enough. 
 
 Should the inse6ls be very 
 abundant, they may be de- 
 stroyed by throwing them 
 into a pail of hot water, or, still better, into a small tin vessel of 
 kerosene, by varying the contrivance as follows : — Instead of the 
 stiffeners across the ends, formed by single rods, let them be two 
 short rods, meeting in the middle. When the middle rod is pulled out 
 these will form a sort of hinge, so that the two sides of the sheet may 
 be folded up like the covers of a book, and the inserts thrown down 
 into the trough thus formed, and thence into the vessel In dislodging 
 the insefts from the tree, much depends on a sharp, stunning blow. 
 It may be given by the stroke of a mallet, upon the short stump of 
 one of the smaller limbs, sawed off for this purpose, and which pre- 
 vents bruising the bark. Or a mallet may be thickly covered with 
 woollen cloth encased in India-rubber, to prevent injury to the tree ; 
 but the iar is less sudden in this case. The late David Thomas 
 (who first proposed jarring down on sheets), in a communication to 
 the Genesee Farmer, in 1832, says: "Not three clays ago I saw 
 that many of the plums were pun6lured, and began to suspe6l that 
 shaking the tree was not sufficient. Under a tree in a remote part of 
 a fruit-garden, having spread the sheets, I therefore made the fol- 
 
Itisecfs and Diseases. 1 5 5 
 
 lowing experiment : On shaking it well, I caught five curculios ; 
 on jarring it with the hand, I caught twelve more ; and on striking 
 the tree with a stone, eight more dropped on the sheets. I was now 
 convinced that I had been in an error ; and calhng in the necessary 
 assistance, and using a hammer to jar the tree violently, we caught 
 in less than an hour, more than two hundred and sixty of these 
 insefts." With large trees, it may be necessary to jar each limb 
 separately, by means of a pole. 
 
 The best time for this work is in the cool of the morning, when 
 the insefts are partly torpid with cold, and drop quickly. At mid- 
 day they retain their hold more tenaciously, and more quickly 
 escape. The work should be commenced very early in the season, 
 as soon as the fruit begins to set, or is not larger than a small pea. 
 With properly stiffened musUn frames, a few minutes are sufficient 
 for many trees, and labor equal in the aggregate to that of a single 
 entire day, may save large and valuable crops. 
 
 2. The other class of remedies includes the different means of 
 destroying the fallen fruit as soon as it drops, and before the larvae 
 escape to the earth. One of these consists in beating the ground 
 smooth or paving beneath the tree, sweeping up the fallen fruit 
 daily, and feeding it to swine, or otherwise destroying it. 
 
 Confineme>it of Swine. But more easily applied than the last, 
 is the confinement of switie beneath the trees. They immediately 
 pick up and destroy the punftured fruit. Experience has thorough- 
 ly established the efficiency of this method, where a sufficient num- 
 ber of swine has been allowed the run of the orchard. Geese and 
 hens are, to a limited extent, useful in repelling or destroying the 
 curculio. 
 
 To apply this remedy most efficiently, all the trees of the apricot, 
 ne6larine, and plum, should be planted apart from the rest of the 
 orchard, so that swine may be exclusively confined among them, 
 where they should be allowed to remain the whole season, except 
 during the period of the ripening of the fruit. It will be quite 
 necessary, however, to proteft all the younger trees from these 
 animals by encasing them in board boxes, or by tying round them a 
 mass of sweet-brier limbs, or other densely prickly or thorny plant. 
 
 Dr. Kirtland says : " This inseft, in one season, destroyed every 
 plum on my farm, except the crop of one tree in my swine lot ; that 
 tree is bending under its load of fruit." A cultivator in western 
 New York, by the large number of hogs kept in his plum-yard, had 
 abundant crops for more than twenty successive years, while his 
 negleftful neighbors lost the greater part of theirs. It may, how- 
 
156 Inse6ls and Diseases. 
 
 ever, happen in thickly planted neighborhoods, that swine may not 
 prove a sufficient prote6lion ; but we know of no instance where 
 abundant crops have not been obtained by combining the two reme- 
 dies of swine and jarring down the insedls. 
 
 The curculio appears to prefer the nedlarine to all other fruits for 
 the lodgment of its eggs, and next to this the plum and apricot. A 
 large portion of the cherry crop is frequently more or less injured, 
 and sometimes wholly destroyed ; and for this reason it may usually 
 be expedient to give it the benefit of the prote6lion of swine in the 
 same enclosure with other smooth stone fruit. The peach is some- 
 times destroyed, and some varieties of the apple are much stung, as 
 indicated by the crescent-shaped incisions ; but the larvae rarely 
 reach so far as the core, and usually perish within the flesh of the 
 fruit. 
 
 It was formerly supposed that the instindl of this inseft would 
 prevent it from depositing eggs on branches hanging over water ; 
 but recent experiments prove that it possesses no such sagacity. 
 The only benefit resulting from the water beneath the tree, was the 
 destru6lion of the egg or larva by drowning. A partial preven- 
 tive, known as the Matthews Remedy, consisted in deeply spading 
 the ground beneath the tree at the first appearance of the perfeft 
 insefts when about to emerge from the soil. This turned them 
 back, at least for a time, and lessened their numbers. 
 
 The Rose Bug (Macrodactylus subspinosus). This beetle sud- 
 denly appears in great numbers in portions of the country and in 
 occasional years, proving exceedingly destru6live to the flowers and 
 foliage of various plants, more particularly of the rose, apple, and 
 grape. It has been known to devour the young fruit of the apple 
 early in summer for successive years, entirely destroying the crop. 
 It attacks and devours the flowers of the grape. It is one-third or 
 half an inch long, sometimes varying in color, but usually a mixture 
 of grey and yellow ; being sluggish in its movements, it is easily 
 caught in large numbers in tin basins containing water, by jarring 
 the branches. This appears to be the only effectual remedy, and 
 must be unremittingly applied for successive days, as long as the 
 insefts make their appearance. Dr. Fitch reports an instance 
 where, on a single quarter of an acre, at least a hundred thousand 
 were killed in a week, when they were subdued. 
 
 The Currani Worm, which has of late years proved so destruc- 
 tive to both currant and gooseberry, by devouring the leaves, and 
 as a consequence, preventing the growth of the shoots and the 
 ripening of the fruit, may be easily and quickly destroyed by a 
 
Inse£ls and Diseases. 157 
 
 thin dusting of white hellebore upon the leaves. It may be pro- 
 cured of druggists, and applied by means of a dredging-box with 
 fine orifices. Care should be taken not to inhale the poisonous 
 dust. As soon as the worms devour the leaves with this thin pow- 
 der they perish ; and where the work has been well done, thousands 
 have entirely disappeared in a day. The greatest vigilance is requi- 
 site to begin this dusting before serious damage is committed ; and 
 a watchful eye should be kept upon the bushes for several weeks 
 afterwards, and the remedy repeated if a second brood appears. 
 
 The entire defoliation of currants and gooseberries for a single 
 summer greatly injures the bushes ; and if continued for successive 
 years, destroys them. 
 
 The Thrips. The following account is given by Fuller : " These 
 are very minute insefts, scarce exceeding one-sixteenth of an inch in 
 length. They are usually of a pale greenish-yellow color, or nearly 
 white. They attack the under side of the leaves of the grape, and 
 their presence is soon shown by the pale green or yellow spots 
 which appear upon the upper side. The thrip seldom attacks the 
 vine in the open air, confining itself mainly to those that are grown 
 under glass, or against a wall or building. Sometimes thrips will 
 attack the fruit when it is nearly ripe, but usually they confine 
 themselves to the leaves. Syringing the vines with a strong solu- 
 tion of tobacco-water is one of the most effectual modes of getting 
 rid of this little pest." 
 
 Grape- Vine Flea Beetle (Haltica chalybea). This is a small shin- 
 ing beetle about one-sixth of an inch long, usually of a steel-blue 
 color, but often varying from green to purple. It feeds on the buds 
 of the vine, eating out the interior, and sometimes attacks the 
 plum. It never appears in very large numbers, and hand-picking 
 appears to be the surest way of destroying it. It is also caught by 
 placing a small, deep tin vessel, containing a little molasses, with its 
 mouth up against the vine, and driving it down into the vessel by 
 placing the hand above. 
 
 DISEASES. 
 
 Blight. A most formidable difficulty in the cultivation of the 
 pear, is the blight., known in its modifications, supposed or real, by 
 the names fire-blight, insefl-blight, frost-blight, and frozen sap- 
 blight. The causes may be various, but the appearances are the 
 same — a sudden withering and turning black of the leaves on cer- 
 tain limbs during rapid growth, and while the rest of the tree 
 
1 5 8 Insects and Diseases. 
 
 remains apparently in full vigor, the evil extending downwards, 
 unless naturally or artificially checked, till the whole tree is de- 
 stroyed. 
 
 After a close investigation for years, by the most skilful cultivators 
 in the country, a satisfaflory explanation, applicable to all cases, 
 has not been made. 
 
 The earlier theory was, that the hot rays of the sun produced the 
 disaster, and hence the original name fire-blight. This was con- 
 firmed by the fa6t that the blight was often most fatal in the hottest 
 summers ; and weakened by the opposing fact that shaded portions 
 of the tree were as frequently attacked as those fully exposed to 
 the aftion of the hot sun. 
 
 It was subsequently discovered that a small insect (Scolylus pyrij, 
 by the supposed infusion of poison, caused the death of the branches, 
 but no general or wide destruftion of the pear could be traced to 
 this source. 
 
 More recently, the frozen-sap theory has been more extensively 
 adopted. The explanation by this theory is as follows : A damp 
 and warm autumn causes a late and unripened growth of wood, im- 
 perfectly able to withstand the effedls of winter. It is a6led upon by 
 severe frosts, not, however, so as to produce immediate death or 
 winter-killing, but resulting, sooner or later, in disease and partial 
 decomposition of the sap, by which it becomes poisonous in its 
 nature, and by passing downwards through the bark, spreads death 
 in its progress. 
 
 This theory is corroborated by many local observations, and by 
 the general fa6l that the blight is much more destruflive in the 
 warm and fertile valleys of southern Ohio, where vegetation con- 
 tinues late, is more succulent in its texture, and where the frosts 
 are sudden and sharp, than in the dryer and cooler climate of New 
 England. But this same reason is also adduced in support of the 
 ox'\^\vl2\ fire-blight theory, and indeed it applies with strength to both. 
 
 But after admitting that the different theories may be in part 
 corre6l, and that the blight may be caused by a combination in a 
 greater or less degree of each assigned cause, we are driven to the 
 conclusion, from a large number of observations, of which these 
 limits preclude even a brief recital, that the cause of the blight, like 
 that of the potato disease, remains hidden, in a large number of 
 instances, from our knowledge. And that, whether the latent ten- 
 dency to disease is only increased and developed by changes of the 
 weather, or whether those changes actually produce them, is yet 
 enveloped in doubt. 
 
Inse£ls and Diseases. 1 59 
 
 Happily, however, the rentedy is not so uncertain. For whether 
 caused by an inseft, or by the poisonous influence of the descending- 
 juices, its progress must be arrested by an immediate excision of 
 the dead branches. And, as the poison passes downwards some 
 time before its effefts are visible externally, the amputation must be 
 made two or three feet below the affe6led part, if the poison as well 
 as the dead part is to be removed. Equally necessary is it, that the 
 infection of the diseased hmbs be removed as speedily as possible 
 out of the way, by burning. 
 
 This remedy cannot be effedual, unless promptly and fearlessly 
 applied. Many cultivators, in fear of mutilating their trees, do not 
 cut low enough, and leave the seeds of death remaining in the tree. 
 Others delay the application of the remedy for a number of days, 
 till cure is hopeless. In extensive and malignant cases, the disaster 
 may be difficult to subdue even by the most prompt measures ; but 
 in ordinary instances success will follow. In any event, it will be 
 better to cut away and burn by successive portions a whole tree, 
 than to lose it entire by this disease, a result equally certain, with 
 the added evil of spreading the malady. 
 
 Two contiguous neighbors had each a large pear orchard ; one of 
 them neglefted all attention, the other spent ten minutes daily in 
 the examination of all his trees, and in cutting out freshly diseased 
 limbs. The former lost many entire trees ; the latter saved every 
 one, and kept his orchard nearly clear. Young trees in close rows 
 have been attacked successively till all perished ; in other rows 
 where the affefted trees were quickly removed, few of the remainder 
 suffered. 
 
 The pra(5f ice of cutting down trees to within two feet of the ground 
 (when not exceeding ten years of age), as soon as blight appears, 
 has resulted in perfeft success, a new head springing up from the 
 healthy stump, in the form of a handsome pyramid. The operation, 
 however, cannot be well performed unless the disease appears after 
 midsummer, or when the trees have nearly ceased growing for tho 
 season. 
 
 A7noiig prei'eniivcs, a good, firm, and dry soil, and a site favoring 
 the early ripening of the wood, and adverse to a late succulent 
 growth, hold an important rank. Plant the trees on soil of medium 
 fertility, and maintain an annual growth of shoots from one to two 
 feet in length, by constant cultivation. The bark thus becomes 
 more able to resist changes and disease as the growth is moderately 
 vigorous, and healthy and matured. 
 
 The attempt has been made to seleft those varieties least liable 
 
1 60 InseHs and Diseases. 
 
 to blight, but results vary so exceedingly, that nearly all efforts have 
 proved fruitless. But among those which have escaped in the 
 largest number of instances may be named, first, the Seckel, which 
 is scarcely ever destroyed even at Cincinnati, and the White Doy- 
 enne. The Madeleine, Winkfield, and Passe Colmar appear to be 
 more liable than the majority of sorts. 
 
 The Blight in the apple and quince, which sometimes kills the 
 terminal shoots on the branches, has been variously ascribed to the 
 sting of an inse6l and to the effects of weather. The cause does 
 not appear to have been satisfa6lorily ascertained. It rarely proves 
 a formidable disaster ; but sometimes the trees are much disfigured 
 by it, and temporarily checked in growth. 
 
 The black excrescettces on the shoots and limbs of the plum 
 and Morello cherries. Fig. 191, known as the black knot, are vari- 
 ously supposed to be an internal fungus, like the rust 
 in wheat, the work of an insert, or the result of 
 diseased sap or cells, or regarded as a sort of vege- 
 table ulcer. They have been by some attributed to 
 the curculio, an opinion originating from the occasion- 
 al deteftion of this inseft within the pulpy excres- 
 cences, but entirely disproved by the fafts that the 
 curculio has existed in vast numbers in neighborhoods 
 where the excrescences are unknown ; and on the 
 other hand, that the excrescences have ruined trees in 
 places not infested with the curculio ; besides which, 
 the most rigid search of newly forming knots has 
 
 Fig. 191. ./ » 
 
 failed to deteft the eggs or larvae of the curculio, which 
 are only occasionally found when deposited at a later stage in the 
 large pulpy swellings. 
 
 Sufficient evidence appears to have been furnished to prove that 
 a tree, badly diseased, is infefled throughout with the poison ; as 
 suckers from such a tree will always sooner or later become affefted. 
 Buds from diseased trees, placed in healthy stocks, soon exhibit 
 the excrescences. But seedlings or suckers from a healthy tree 
 usually escape, unless in near proximity to unhealthy trees. 
 
 The remedy for this disease is certain and efficient, if vigilantly 
 applied. It consists in cutting off and burning all the excrescences 
 as soon after their first appearance as pra6licable. If the tumors, 
 however, break out on the trunk or main limbs, it may be difficult 
 to do this without cutting away the whole tree. As much of the 
 wood is therefore to be cut out as may exhibit indication of disease ; 
 and the wound washed with a solution of chloride of lime. The 
 
[jtse^s and Diseases. 1 6 1 
 
 only instances where the remedy has failed, is where it has been but 
 occasionally applied, or where the disease has been suffered to 
 spread for a time unchecked. The only way is to cut and continue 
 cutting, so long as any traces remain. As a general but not univer- 
 sal rule, the yellow plums are not so liable to excrescences as 
 purple varieties, unless surrounded by diseased trees. 
 
 The leaf-blight, or premature casting of the foliage, proves in 
 some seasons a serious disaster to the plum, as it checks the growth 
 of the shoots, and prevents the ripening of the fruit. Occasionally 
 it has been so severe as to spoil entirely the value of the crop. 
 
 The leaf-blight of the pear proves a formidable obstacle in raising 
 pear seedlings, attacking the leaves often by midsummer, and caus- 
 ing an immediate suspension of growth. No satisfactory remedy 
 has been discovered — the best preventive is a deep, rich soil, and 
 good cultivation to produce strong growth. This disease is evi- 
 dently caused by a minute parasitic fungus ; and a similar fungus 
 attacks the leaves and fruit of larger trees, producing the disaster 
 known as cracking of the fruit. Some varieties are more liable to 
 crack than others ; and while in certain localities it renders them 
 worthless, in others they entirely escape. In some instances the 
 disease has gradually extended over certain varieties from one dis- 
 tri(5l of country to another. No remedy has yet been found. 
 
 The Yellows. The disease termed the Yellows is truly formida- 
 ble. It is peculiar to the peach and neftarine. It has destroyed 
 whole orchards in portions of the country, and for a time induced 
 the entire abandonment of the peach culture in certain localities. 
 
 The cause of this malady has not been satisfactorily ascertained. 
 According to conjefture, it has arisen originally from exhaustion by 
 deteriorated soil, overbearing, and negledled pruning and bad culti- 
 vation. But whatever may have been its origin, it appears at pre- 
 sent to be chiefly communicated from diseased trees. It is quickly 
 induced by inserting the bud from an affefted tree into a healthy 
 stock. It spreads by contact with diseased roots ; a knife used in 
 pruning the tree will infuse the poison if used on another. It 
 appears to be communicated without adlual conta6l, the healthy 
 branches nearest a diseased tree being usually first attacked. It is 
 also probable that the stones from diseased trees cause its develop- 
 ment after a few years' growth. Its highly contagious nature, when 
 in its most virulent form, is indicated by the equal facihty with 
 which young and vigorous trees, and old and feeble, may be inocu- 
 lated by contact. 
 
 Its infallible indications are, first, a premature ripening of the 
 
1 62 Insets and Vis eases. 
 
 fruii, some weeks earlier than usual — accompanied with a rather 
 insipid flavor, and with ptirple discolorations of the flesh. These 
 usually occur the first season, and on a part of the tree which has 
 been first inoculated with the poison. The following season, nume- 
 rous small wiry shoots are frequently thrown up from the larger 
 branches, the leaves become yellow, the whole tree assumes a 
 sickly appearance, and eventually perishes. No instance is known 
 where a decidedly developed case of this disease has ever been 
 cured. When once attacked, to prevent a spread of the disease, 
 the tree should be immediately removed and burned. No young 
 trees should be planted on the same spot, as the diseased roots still 
 remain. Stones for seedlings should be procured from districts of 
 the country where it has not been introduced. 
 
 In some parts of the country, possessing a strong fertile soil, as, 
 for instance, portions of Western New York, this disease has not 
 spread extensively when introduced from abroad. It has generally 
 destroyed a few trees near the affefted ones, and has then disap- 
 peared. 
 
 The curl of the leaf in the peach, occurs during the early part of 
 the season, and appears to be caused by a minute internal fungus 
 in the pores of the leaf, developed by cold weather. The only 
 known remedy is a thrifty growth, imparted by good cultivation and 
 pruning back. When the disease is severe, it destroys most of the 
 foliage, and injures and sometimes kills the tree. 
 
 Mildew of the Peach. The growth of peach-trees is often retard- 
 ed by mildew. It seizes the tender points of the shoots and young 
 leaves, and sometimes wholly stops their growth. It is confined to 
 glandless, cut-leaved varieties only ; such as the Early White Nut- 
 meg, the Early Anne, and some of the earliest varieties of the Red 
 Rareripe. Yellow-fleshed peaches rarely or never suffer from it. 
 It is not often a formidable evil, although it seriously lessens the 
 thrifty and handsome appearance of some varieties while growing in 
 the nursery. 
 
 It is a minute fungus, and may be destroyed or lessened without 
 injury to the tree, by syringing with soap-suds on its first appear- 
 ance. A mixture of Hme-water with the soap-suds is preferred by 
 some cultivators, and a subsequent dusting with sulphur has been 
 recommended. A thrifty growth and good pruning are, however, 
 usually the best remedies. 
 
 Mildew of the Gooseberry. This is the most serious obstacle to 
 the successful cultivation of the foreign gooseberry in the United 
 States. In the cool and moist climate of England, it does not 
 
Inse£ls and Diseases. 163 
 
 exist ; in the extreme northern parts of the Union, it is not formida- 
 ble ; but on approaching the Middle States, although the bushes 
 grow vigorously and set abundant crops of young fruit, the latter 
 become covered with a thick brown or grey mildew or scurf, which 
 destroys their value. 
 
 Manuring, high cultivation, and pruning, will in some cases prove 
 sufficient to prevent mildew. This may be assisted by the cautious 
 application of salt, either thinly over the soil, or direftly upon the 
 plant ; in the latter case, the solution should be so thin that the 
 saline taste may be just perceptible. Shading by a thick coat of 
 salt-hay, appears to be an efficient remedy. It should be spread in 
 a layer of several inches or even a foot in thickness, crowding it 
 down to make room for the branches. This should be done in 
 spring. 
 
 Mildew of the Grape. This always attacks vines of the exotic 
 grape after they have grown a few years in open air. In unfavora- 
 ble seasons a similar disease assails many varieties of the American 
 grape. The best general preventive appears to be, keeping the 
 vines thrifty and vigorous by pruning and cultivation ; and the 
 admission of light and air by a sufficient thinning and distance in 
 planting. The best remedy appears to be dusting with sulphur. 
 This should be applied late in spring and early in summer, on the 
 first appearance of the disease, and repeated at intervals of a fort- 
 night so long as may be necessary. It may be applied by an instru- 
 ment similar to a hand-bellows (without a valve below), which drives 
 the sulphur-dust, fed from a box on the upper side, through a large 
 tube or nose terminated with wire gauze. 
 
 The Rot in the grape has proved a formidable disease, especially 
 in the south-west. It commences with dark-colored spots on the 
 young fruit, spreading afterwards over the berry, causing it either 
 to fall or to shrivel while adhering to the branch. No efficient 
 remedy has been devised, and the only satisfactory preventive is the 
 seledlion of such varieties as are not hable to the disease. 
 
CHAPTER XIV. 
 
 TERMS USED IN DESCRIBING FRUITS. 
 
 It is only by a uniform and definite use of terms that descriptions 
 can be made intelligible to the reader. Hence a full explanation of 
 these terms becomes a matter of importance. Distin6live charac- 
 ters should be permanent, and not liable to variation with a change 
 of locality, soil, season, or climate ; or, if variable, the nature of 
 such variation should be distinflly pointed out. To assist the culti- 
 vator the more fully to understand written descriptions, the devotion 
 of a few pages to a clear explanation of the terms used in this work, 
 may prove useful. 
 
 I. GROWTH OF THE TREE, SHOOTS, AND LEAVES. 
 
 The form of growth often aifords a good distinftive charafter of 
 varieties, not liable to great variation. Young trees, only a few 
 years old, usually exhibit pecuHarities of growth more conspicuously 
 than old trees of irregular spreading branches. Hence, in all cases, 
 where this charafber is mentioned, it refers to young trees not more 
 than three or four years from the bud or graft, unless otherwise 
 expressed. 
 
 I. Shoots are ej'e^l^ when they rise nearly perpendicularly from the 
 main trunk or stem, as in the Early Strawberry apple and Bartlett 
 pear (Fig. 192). 
 
 Diverging, when they deviate from the perpendicular at an angle 
 of about forty-five degree^, considerable variation being found in 
 the same tree ; as in the Domiiie and Ribston Pippin (Fig. 193). 
 
 Spreading, when they more nearly approach a horizontal direc- 
 tion, as in most trees of the Rhode Island Greening (Fig. 194). 
 
 Drooping, when they fall below the horizontal, a form which many 
 spreading shoots assume, as they become the large branches of 
 older trees. 
 
 Ascending, when they curve upwards, as in the Gravenstein apple, 
 and small Red Siberian Crab (Fig. 195). Erefl; trees usually par- 
 
Terms Used in Describing Fruits. 
 
 l6: 
 
 take more or less of this quality, but the Early Harvest is free 
 from it. 
 
 Irregular, when they assume no very distinft growth, but more or 
 less a mixture of the preceding, as Black Gillifiower, and Summer 
 Bonchretien pear. 
 
 Straggling, similar to the next preceding, but with shoots more 
 slender and curved, as Winter Nells and Black Worcester pear 
 (Fig. 196). 
 
 Fig. 192. Fig. 193. 
 
 Fig. 194. 
 
 Fig. 196. 
 
 Shoots are straight, as in the Early Harvest and Northern Spy 
 apples ; fiexitous, or more or less deviating from a straight line, as 
 in the Swaar and Roxbury Russet. This distin6lion is very appa- 
 rent and uniform in young and very thrifty trees, but not in older 
 ones of feeble growth. 
 
 They are stout, as in the Red Astrachan ; slender, as in the Jona- 
 than apple, and Winter Nelis pear. 
 
 Trees with ereft straight shoots when young, usually form more 
 regular and compafl heads in older trees ; and those of a spread- 
 ing habit, more irregular or drooping heads. 
 
 Some trees which grow very rapidly when young, are small when 
 of full size, examples of which are found in the Late Strawberry and 
 Tallman Sweeting. Others at first grow more slowly, but ultimately 
 become large, as the Esopus Spitzenburgh. Some varieties, again, 
 continue to increase rapidly in size at all periods, as the Northern 
 Spy ; while others of feeble growth when small, never attain much 
 magnitude, as the Early Joe and Sine Qua Non. 
 
 2. The color of the shoots varies greatly in the same variety at 
 diiFerent periods of the year, as well as with different degrees of 
 exposure to the sun, and with a change of soil, climate, and season. 
 When fresh or very young, all have a greenish color, but gradually 
 
1 66 Terms Used in Describing Fruits. 
 
 assume various shades of yellow, olive, brown, red, purple, and 
 nearly black, as the season advances, and as they become bare and 
 are exposed to the sun and weather. For this reason, in describing 
 the color, the terms must be relative, and can only be corre6lly 
 applied by a comiDarison at the time with the color of other sorts. 
 During winter, and early in the spring, the shoots of most trees 
 become so much darker than at other times, that it is only by praftice 
 and by placing the different sorts side by side, that accuracy may be 
 attained. Skilful culturists will readily distinguish, by a glance at 
 the color of the shoots, many of the kinds they cultivate ; but the 
 peculiai' cast is hard to describe in words, in the same way that it is 
 impossible to describe the handwriting of an individual, so as to be 
 known from fifty others, although many can, at a glance, know the 
 penmanship of hundreds of different persons. A few of the most 
 strongly marked cases, however, present peculiarities of color, which 
 form useful points of distin6lion. No one, for instance, could easily 
 mistake the yellow shoots of the Bartlett and Dix pears, for the 
 dark brown or purple of the Tyson and Forelle ; or the light green- 
 ish cast of the Bough and Sine Qua Non apples, for the dark color 
 of the Northern Spy, or dark brown of the Baldwin ; nor the downy 
 or greyish appearance of the Ladies' Sweeting and Esopus Spitz- 
 enburgh, for the clear shining brown of the Gravenstein and Red 
 Astrachan.* 
 
 3. The btids sometimes afford distin6l chara6leristics. As exam- 
 ples, the large, compa6l, and projefting buds of the Summer Bon- 
 chretien, always contrast strongly with the smaller, more rounded, 
 and softer buds of the Madeleine. Buds are large on the Swaar and 
 Golden Sweet, small on the Tallman Sweeting and Rhode Island 
 Greening. 
 
 4. The leaves., in a large number of instances, are of use in dis- 
 tinguishing different varieties. 
 
 They are even (not wrinkled), as in the Bartlett pear and Baldwin 
 apple (Fig. 197). 
 
 Waved., as in the Tallman Sweeting and Beurre d'Aumalis pear 
 (Fig. 198). 
 
 Wrinkled, when the waves are shorter and more irregular, as in 
 Green Sweet (Fig. 199 . 
 
 Flat, as in the Madeleine and Skinless pears (Fig. 200). 
 
 * Nearly all shoots are more or less downy at first, but the down disappears as they grow 
 older. Hence the term must be used relatively. In plums, the smooth, nr downy shoo's. 
 afford in most cases good distiiiiftive points. 
 
Terms Used in Describing Fruits. 
 
 167 
 
 ' Folded z.n6. recurved, as in the Easter Beurre and Bonchretien 
 Fondante (Fig. 201). 
 
 Fig. 197. 
 
 Fig. 200. 
 
 Fig. 201. 
 
 Fig. 203. 
 
 Large and wide, as in the Red Astrachan and Huling's Superb. 
 
 Narrow, as in the Dyer apple, and Van Mons Leon le Clerc pear. 
 
 Ere6l, as in the Early Strawberry (Fig. 202). 
 
 Drooping, as in Domine (Fig. 203). But 
 these two last are indistinfl charafters, and 
 only to be resorted to in a very few remarkable 
 instances, as most leaves are ereft on new 
 shoots, and become spreading or drooping as 
 they grow older. 
 
 The color of the leaves may sometimes assist 
 in description, as light green in the Yellow Bell- 
 flower and Rambo ; deep green, as in the Rhode 
 Island Greening ; and bluish green, as in Peck's Pleasant. 
 
 The serratures, or saw-teeth markings on the margins of leaves, 
 are characteristics of importance, in many varieties of the apple, 
 and on the peach they are so well defined as to form a basis of the 
 classification of varieties. The latter will be found particularly 
 described in the separate chapter on the peach. 
 
 Leaves of apples are. 
 
 Serrate, or cut with teeth like those of a saw. 
 
 Sharply serrate, when every serrature ends in a sharp point, as in 
 the Fall Pippin, Fig. 204. 
 
 Doubly serrate, when the serratures themselves are again minutely 
 serrated, as in the Vandevere and Drap d'Or, Fig. 205. 
 
 Coarsely serrate, as in the Swaar. 
 
 Crenate, when the teeth are rounded, as in the Esopus Spitzen- 
 burgh. Fig. 206. 
 
 Obtusely crenate, when the teeth are unusually rounded, as in the 
 Bough. 
 
 Finely crenate, when the teeth are small, as in the Summer Queen. 
 
1 68 
 
 Terms Used in Describing Fruits, 
 
 Fig. 204. — Sharply Serrate. Fig. 205 —Doubly Serrate. Fig. 206. — Crenate. 
 
 When the serratures are partly rounded, and irregularly and 
 rather deeply cut, they become toothed, as in Ladies' Sweeting, 
 
 Fig. -207. 
 
 Many varieties present intermediate 
 degrees, as, 
 
 Serrate-cretiate, partaking somewhat 
 of both, as the Jersey Sweeting and 
 Summer Rose. 
 
 Crenate-toothed, as in Bevan's Favo- 
 rite. 
 
 Serrate, slightly approachi7ig toothed, 
 as in Rambo. 
 
 Flowers. In apples, pears, cherries, 
 and most other kinds, but little differ- 
 ence exists in the flowers. In the 
 peach and neflarine, however, an im- 
 portant division in classification is 
 made by th^ great diflference between 
 those with large and small petals ; one 
 class, including the Early Ann, Grosse Mignonne, and others, hav- 
 
 Fig. 207. 
 
Terms used in Describing Fruits. 169 
 
 ing large showy flowers ; and another class, comprising the Early 
 Crawford, George IV., and many more, having flowers with small 
 narrow petals. 
 
 II. FORM OF THE FRUIT. 
 
 In the following pages, the base of a fruit or any other part or 
 produ(5lion of a tree, is the portion towards the branch or root. 
 This is in accordance with the language universally adopted in 
 describing plants. It has, however, been more or less departed from 
 in the common language used to describe fruits, and especially so. 
 as applicable to the pear. This deviation from 
 scientific accuracy tends to confusion, and if 
 simplicity of expression is sought, ambiguity 
 must be avoided. The apex of the stalk of a 
 fruit, however, to avoid the chance for a mistake, 
 may, in all cases, be termed the insertion. 
 
 The term apex should be understood as apply- 
 ing to the part most remote from the branch or 
 root. In fruits, it is the part opposite to the in- 
 sertion of the stalk. In pears, this part is usually denominated the 
 crown. 
 
 The axis is a line connecting the base and apex. 
 
 A longitudinal se^ion is made by cutting an apple from base to apex. 
 
 A transverse se^ion, by cutting it at right angles to the axis. 
 
 The lefigth is the longitudinal diameter ; the breadth the trans- 
 verse diameter. 
 
 A fruit is round when nearly spherical, as the Fameuse and Green 
 Sweet. 
 
 Roundish, when varying slightly from round, or when the length 
 and breadth are nearly equal, as the Dyer and Gravenstein. 
 
 Fig. 210. — Conical. Fig. 211. — Ovate. Fig. 212. — Obconic. 
 
 Oblate, flat, ox flattened, when the height is much less than the 
 breadth, as the Rambo and Maiden's Blush, Fig. 209. 
 
 S 
 
I/O 
 
 Terms tiscd in Describing Frnits. 
 
 Coftical, when tapering from the base to the apex, as Bullock's 
 Pippin, Fig, 210. 
 
 Ovate, or egg-shaped, when the length rather exceeds the breadth, 
 with a rounded taper from base to apex, as in the Esopus Spitzen- 
 burgh. Fig. 211. 
 
 Obovate, or reversed ovate, is when the smaller end of an egg- 
 shaped fruit is at the base, as the Buffum and Dearborn Seedling 
 pears, Fig. 213. 
 
 Fig. 213, 
 Obovate. 
 
 Oblong, when the length exceeds the breadth, and the sides are 
 nearly parallel, as Kaighn's Spitzenburgh, Fig. 214. 
 
 Obtuse, when the parts are rounded or blunt. 
 
 Acute, when any part, as the neck of a pear, tapers to nearly a 
 point. 
 
 Fruits may partake of forms variously combined, as, 
 
 Round-ovate, when nearly round, with a slight rounded taper to 
 apex, as Ladies' Sweeting, Fig. 215. 
 
 Round-co7iical, nearly the same as the last, but with the taper less 
 rounded. 
 
 Oblong-conical, as the Yellow Bell- 
 flower. 
 
 Oblong-ovate, as the Black Gilli- 
 flower. 
 
 Oblate-conical, 2is \he. Rhode Island 
 Greening, and Hawthornden, Fig. 
 216. 
 
 Depressed, pressed down, sunk, or 
 shortened, appHed to the apex of 
 peaches, strawberries, etc. 
 
 Flattened at the ends, when the base 
 and apex only are flattened, as the 
 Winter Pearmain. An oblong fruit, 
 
 though not flat, may be flattened at the ends ; a conical fruit may 
 be flattened at base. 
 
Terms used in Describing Fruits. 
 
 171 
 
 Compressed, pressed together when the sides are flattened, as in 
 some apricots, plums, etc. 
 
 The CAVITY is the hollow in which the stalk or stem of a fruit is 
 placed. 
 
 The BASIN is the depression which contains the calyx, eye, or 
 remains of the blossom. 
 
 A cavity may be shallow, narrow, deep, or broad. 
 
 It may be obtuse, or somewhat blunt or rounded at bottom, as in 
 the Petre pear and Pomme Grise apple, Fig. 218. 
 
 Acute, when simply ending in a sharp point at bottom, as the 
 Baldwin, Fig. 219. 
 
 Acufnifiate, when ending in a long drawn out taper, as the Fall 
 Pippin, Fig. 220. The Holland and Fall Pippin are distinguished 
 from each other by the rather obtuse cavity of the former, and 
 acuminate cavity of the latter. 
 
 The BASIN is always narrow in any fruit having a narrow or 
 
 Fig. 21^.— Obtuse. 
 
 Fig. 2ig. 
 
 Fig. 220. 
 
 pointed apex, Fig. 221; it is usually wide in fruits having a wide or 
 obtuse apex, as the Rambo, Fig. 222 ; but where the rim or bound- 
 ary is broad and obtuse, the basin may be narrow, as in the St. Law- 
 rence and Gravenstein, Fig. 223. 
 
 Fig. 221. 
 
 Fig. 722 
 
 Fig. 223. 
 
 Fig. 224. 
 
 It is distinct when well defined. 
 
 Abrupt, when the depression breaks oiT suddenly from the rim. 
 Fig. 224. 
 
1/2 
 
 Terms used in Describing Fruits. 
 
 Even, when not furrowed or wrinkled. 
 
 Angular, with several corners. 
 
 Wrinkled, having small irregular hollows and ridges. 
 
 Waved, with gentle and irregular undulations of surface. 
 
 Furrowed, when more regularly channelled. 
 
 Plaited, having small, straight, and regular ridges. 
 
 Ribbed, with larger and more obtuse or rounded ridges. 
 
 The pecuhar forms of pears render some additional terms neces- 
 sary : 
 
 Many pears have a neck, or narrower part towards the stalk, and a 
 body, or larger part towards the crown, Fig. 225. 
 
 They are 6S.%\Jm.&\y pyriform, when the sides formed by the body 
 and neck are more or less concave or hollowed in, as in Fig. 225, 
 shown by the dotted lines. 
 
 Turbinate, or top-shaped, when the body is nearly round and a 
 short rounded acute neck, as in the Bloodgood, Fig. 226. 
 
 The form of different pears is further distinguished by the form 
 of the different parts : 
 
 The neck may be long, as in the Calebasse. 
 
 Narrow, as in the Beurrd Bosc, Fig. 227. 
 
 Short, as in the Glout Morceau, Fig. 228. 
 
 Obtuse, as in the Bartlett. 
 
 Acute, as in the Jargonelle, Fig. 229. 
 
 Fig. 225. 
 
 Fig. 226 
 
 Fig. 229. 
 
 Distind, as in the Beurre Bosc. 
 
 Obscure, as in the Seckel. 
 
 The body may be heavy or large, when greatly exceeding in size 
 the neck, as the Catillac. 
 
 Light or small, when not much larger than the neck, as the Wash- 
 ington ; in which case the fruit approaches oblong in form. 
 
 Oblate, or flattish, as in the Frederick of Wiirtemburg. 
 
 Round, as in the Jargonelle. 
 
 Conical, as in the Vicar of Winkfield. 
 
Terms tised in Describing Frnits. 1 73 
 
 Ovate, as in the Marie Louise.* 
 
 Cherries may be round, cordate or heart-shaped, or ovate. 
 
 Stone Fruits usually have a furrow on one side, extending from 
 the stalk to the apex, termed a suture (literally meaning a seam\ 
 which sometimes occurs on both sides. It is large, when wide and 
 deep ; distin£l, when clear or well defined ; obscure, when faint ; 
 obsolete, when not existing, or only a faint line on the surface. 
 
 Color of Fruit. The lightest colored fruit is white, as the 
 Snow peach ; next, yellowish white ; pale yellow ; yellow ; and deep 
 yellow. The addition of red produces successively, orange yellow, 
 orange, orange red, rich warm red. Shades of red, clear red, crim- 
 son when darkened, purple when blue is added, violet, less blue than 
 in purple. Amber is a very light yellowish-brown. Fawn color is a 
 light reddish-brown, with a slight admixture of grey. 
 
 A fruit is striped, when in alternating broad lines of color. 
 
 Streaked, when the lines are long and narrow. 
 
 Marbled, when the stripes are wide, faint, irregular, or waving. 
 
 Blotched, of different abrupt shades, without any order or regu- 
 larity. 
 
 Clouded, when the blotches are broader and more softly shaded. 
 
 Stained, having the lighter shades of a blotched or clouded apple. 
 
 Splashed, when the stripes are much broken and of all sizes. 
 
 Mottled, covered with nearly confluent dots. 
 
 Dotted, when these dots are more distinft. 
 
 Spotted, when the dots become larger. 
 
 Texture of Fruit. Hard, those which need the artificial aid 
 of cooking to soften them sufficiently, as the Catillac jDcar. 
 
 Breaking, when tenderer than the preceding, but not yielding to 
 the simple pressure of the mouth, as the Summer Bonchretien. 
 
 Butte?y, when the flesh forms a soft mass, yielding to the pressure 
 of the mouth, as in the White Doyennd and Seckel pears. 
 
 Melting, when the flesh becomes nearly or entirely liquid by this 
 pressure, as in the Madeleine. These qualities may be combined, 
 as breaking and melting, in the Washington ; breaking and buttery, 
 in the Onondaga ; buttery and melting, in the Tyson, and in most 
 of the best varieties of the pear. 
 
 The texture may be fine, granular, coarse, gritty, fibrous, tough, 
 crisp, or tender. 
 
 * Cultivation influences considerably the form of pears. Thus, on a young thrifty tree, 
 the Seckel pear has a slight neck ; on an old heavily laden tree, the neck is obsolete. The 
 body, when ovate or slightly conical on young trees, becomes rounded on older trees, and 
 even flattened in rare instances. 
 
1 74 Terms used in Describing Fruits. 
 
 The Flavor may be sweet, neutral, slightly sub-acid, or mild 
 sub-acid, sub-acid, acid, very acid, or austere j arotnatic or spicy ; 
 perfumed, or possessing odor, and witli more or less of a shade of 
 musk ; astringetit, usually a defeft, but sometimes an excellent 
 quality, if in a very minute proportion ; roug/i, astringent and 
 austere ; vinous, rich, high-flavored, and rather acid ; sugary or 
 saccharine, sometimes nearly sweet, possessing the qualities of 
 sugar, which may be mixed with acid. 
 
 The Quality is designated hy first, second, and third rates ; and 
 fruits perfedlly worthless by still lower grades. A second rate fruit, 
 to be worthy of cultivation, must possess other good qualities in a 
 high degree, as hardiness, produ6liveness, fair appearance, etc. 
 Very few fruits, as low as third rate, can ever be worth retaining, 
 and only for extreme earliness or other uncommon quality. Fruits 
 that possess desirable qualities, are usually designated by three 
 degrees of flavor ; the lowest, including the best of second rate 
 fruits, or "good second rate," are termed goodj the lower grade of 
 first rate fruits are termed very good, ox fine ; and the highest quality 
 of all, are best, very fine, or excellent. Examples — Maiden's Blush 
 apple. Napoleon pear, Lombard plum, and Crawford's Early peach, 
 are good; Rhode Island Greening, Bartlett pear, Grafiion or Bigar- 
 reau cherry, and Red Gage plum, are very good ox fine j and Swaar 
 apple, Seckel pear, Downton cherry, and Green Gage plum, are 
 excellent or best. • 
 
PART II 
 
 ON THE 
 
 DIFFERENT KINDS OF FRUITS. 
 
The synonyms on all the following pages are given in parentheses. 
 The most popular fruits, either throughout the country, or in their 
 respe6live distrifts, are printed in small capitals ; those less 
 widely known, or of less general value, in italics. 
 
CHAPTER I. 
 
 THE APPLE. 
 
 " The Apple," says Downing, " is the world-renowned fruit of tem- 
 perate climates." Although less delicious than the peach or pear, 
 it possesses, from its great hardiness, easy cultivation, produflive- 
 ness, its long continuance through the whole twelve months, and its 
 various uses, an importance not equalled by any other fruit. 
 
 Nursery Management. The mode of raising the seedlings or 
 stocks, has been already described in Chapter XII., of the first part 
 of this work. The seedlings are treated in three different ways. 
 They may be set out into nursery rows in the spring, when a year 
 old, to be budded the second summer ; they may be taken up and 
 root-grafted as soon as large enough ; or they may be planted into 
 rows and grafted at any subsequent period. 
 
 Budding. When the young plants are vigorous and the land 
 fertile, the budding may sometimes be done the first year after remo- 
 val to the nursery rows, but usually the second summer will be 
 found best, when the trees are of sufificient size, and in the highest 
 state of vigor, and when, as a consequence, the bark will separate 
 freely, and the work be expeditious as well as sure of success. 
 These are headed back the following spring, according to the treat- 
 ment described in the chapter on budding. 
 
 Root-grafthig. This is done by whip or tongue-grafting, already 
 described on a previous page. It is wholly performed within doors, 
 and consequently the seedhngs must be taken up the preceding 
 autumn. 
 
 Root-grafting is well understood by nurserymen ; but there are 
 many who desire information on the subjeft, and especially on the 
 expeditious performance of this operation. A grafter may work 
 hard a whole day, and by an inconvenient arrangement of tools and 
 materials, insert not a third as many as another, who gives careful 
 attention to all these particulars. The following method is the result 
 of long praftice, and by it we have known a skilful workman to 
 
 8* 
 
1/8 
 
 Apples. 
 
 insert three thousand grafts, with an assistant to apply the wax 
 plasters, during ten hours in a single day, in the best manner, and 
 three thousand five hundred, on another occasion, in eleven hours. 
 
 The tools consist, first, of a sharp, thin-bladed knife, of which the 
 best is made from the blade of an old scythe, ground to its proper 
 form on a grindstone ; second, a bench or table placed in front of a 
 light window, and on which the work is done ; third, an apron, worn 
 by the grafter, the two lower corners being hooked fast to two sharp 
 nails on the near edge of the table, for holding the scions while cutting 
 them ; fourth, strips of waxed paper, about an inch wide, made by 
 brushing over sheets of thin, tough paper, a melted well-stirred mixture 
 of four parts of rosin, two of tallow, and one of beeswax, and then cut 
 into strips when precisely at a proper degree of coldness to separate 
 well by means of a knife cutting upon a smooth board. A sufficient 
 number of these for immediate use, should be hung near enough to 
 the stove which heats the room, to keep the wax upon them about 
 the consistence of butter on a summer day, so as to fit and adhere 
 to the grafted root, without melting and running. 
 
 The first operation is to cut up the grafts from the shoots or scions. 
 It is performed by holding the scion in the left hand, the thicker end 
 pointing towards the right hand, which holds the knife. Such a 
 shoot is represented of diminished Size, by Fig. 230, the points, a, a, 
 
 Fig. 230. 
 
 a, the pl-aces where it is cut into grafts, and the dotted lines show 
 how the cuts are made. Fig. 231 shows a fKjrtion of the shoot the 
 
 Fig. 231. 
 
 natural size ; i, the first cut nearly dire6lly across ; 2, the second 
 or sloping cut, and 3, the slit for the tongue ; and the whole finished 
 and separate in Fig. 232. Three strokes of the knife are thus 
 required to cut and prepare each graft, and a rapid and skilful opera- 
 tor has done one hundred and twelve in the manner described, in 
 five minutes. Each shoot is thus cut up while yet held in the left 
 hand, and the grafts, as fast as they are severed, drop into the cavity 
 
Root-grafting. 
 
 179 
 
 of the apron already described. The counting is done during the 
 process of cutting, and at no other time. 
 
 Fig. 232. 
 
 The second operation is setting these grafts into the roots. Each 
 root is held in the left hand precisely as the scion has been (Fig. 233) ; 
 
 Fig. 233. 
 
 the three cuts are given it (shown by the dotted lines in Fig. 234), to 
 prepare it for the graft (as represented in Fig. 235). The grafts 
 
 Fig. 234. 
 
 having been placed diredly under the operator's fingers, and in the 
 right position, each one is successively taken and firmly fitted to the 
 prepared root, as shown in Fig. 236, and as soon as this is done, 
 
 another cut of the knife, three inches lower down the root, severs it, 
 and the root-graft is finished, and drops off obliquely on the table. 
 Another sloping cut on the same root, and a slit for the tongue, are 
 quickly made, and another graft picked up and inserted, the root 
 
i8o The Apple. 
 
 being held all the while in the left hand, until worked up. The 
 great point is to perform much with little handling. A single root 
 will sometimes make but one graft, but more commonly two or three, 
 and sometimes more. Each portion of root should be about three 
 inches long, and the graft about five inches. 
 
 Root-grafting may be performed at any time during winter, and 
 those who have much of it to do, often continue the process the 
 winter through. The roots when taken up in autumn, should be 
 well washed, the tops cut off, and the roots packed in boxes with 
 alternate layers of damp moss. Thrifty one-year roots are better 
 and more easily worked than two-year roots. Side roots, or 
 branches, should never be used. The scions may be kept in the 
 same way. This is better than packing them in sand, which imparts 
 a grit to them and dulls the knife. Different modes are adopted for 
 packing away the grafts. The best is to place them flat in boxes, in 
 alternate layers with sand, like miniature cord-wood, keeping the 
 outer or graft-ends very even, and carrying up each layer separately 
 and one at a time, so that one may be taken out for setting out with- 
 out interfering with the next succeeding pile. The sand should be 
 slightly moist and not wet. The varieties should be distinftly 
 marked on strips of Ijoard separating each kind, where there is more 
 than one in a box ; and in addition to this, a card should be nailed 
 on the outside, naming the kinds, at the point of separation between 
 them. A record should also be make as they are deposited, of the 
 sorts, their order, and the number of each. Boxes two feet long, a 
 foot wide, and six inches deep, are a convenient size, and will hold 
 from one to two thousand each. If furnished with bow handles, 
 they are easily carried at once to the field for setting out. Boxes 
 holding twenty thousand or more, keep the grafts equally well, but 
 require additional labor in unpacking when set. 
 
 They should be set out in spring as soon as the soil is sufficiently 
 dry, and there is no further danger of its freezing severely. Special 
 pains should be taken to pack the earth well about them, as they are 
 dibbled in. The tips of the grafts should projed about half an inch 
 above the surface. The proper depth of setting is controlled some- 
 what by circumstances ; if deep, the soil may be too cold to start 
 them well ; if not deep enough, the drought of summer may destroy 
 them. An aftive hand will set two or three thousand in a day, and 
 in rare instances five thousand. 
 
 The following figures exhibit the difference between good and bad 
 planting out. Fig. 237 represents a graft well set out. the earth 
 packed closelv around the root, which is sending out new fibres, and 
 
Root-grafting. 
 
 i8i 
 
 the leaves expanding above. In Fig. 238 the work has been care- 
 lessly done, the earth being closed around the top, but left with a 
 cavity below. Grafts set in this way rarely grow. 
 
 Fig. 237. — Root-graft, set out well, with 
 earth compaHly pressed against lis 
 roots. 
 
 Fig. 238. — Root-graft, badly set out. or 
 ivith a cavity beloui. 
 
 Fig. 239 represents the usual form of the dibble, and Fig. 240 the 
 appearance of the root-graft when ready to be set out. 
 
 Fig. 239. Fig. 240. 
 
 The most favorable soils are rich, well pulverized, and rather 
 strong loams. If light or gravelly, there is more danger from mid- 
 summer droughts, which often prove quite destru6live. Grafting the 
 whole root entire will much lessen the difficulty. 
 
 The chief care afterwards is to keep the ground constantly culti- 
 vated, and perfectly clean, which will increase the growth during 
 summer, and exclude mice in winter ; the trees are to be trained up 
 to one leading stem, not trimming so closely as to make them 
 
1 82 Apples. 
 
 slender ; they are to be kept straight, by tying them when necessary 
 to upright stakes ; and all destruftive insedls must be watched and 
 destroyed. 
 
 If the ground is rich and kept perfedlly clean, they will grow from 
 one and a half to two feet the first summer after grafting ; to three 
 or four feet the second summer ; five to six or seven feet the third 
 summer, when many of them will be large enough for removal to 
 the orchard, and most of the remainder in one year more. 
 
 Root-grafting is extensively performed in large nurseries ; but on 
 unsuitable soils, budding is found the most certain of success, the 
 buds being rarely destroyed, and only by the most unfavorable 
 winters. The bud remaining dormant the first summer, the growth 
 is one year later than on grafted stocks of the same age ; but this 
 difference is made up by the more rapid growth of the shoot from 
 the bud, which is usually twice as great as that of a graft on the 
 root. To obtain handsome and good trees, the bud should be set 
 within two or three inches of the ground. Budded trees usually 
 have better roots than root-grafted ones. 
 
 PLANTING ORCHARDS. 
 
 Soil. The apple is a vigorous and hardy tree, and will grow upon 
 most soils. It does best, however, on those that are deep, rich, and 
 fertile, such as will give good crops of Indian corn. Hard, shallow, 
 and wet grounds are to be avoided. Improvement by manuring 
 and deep cultivation is desirable, as a great difference in quality and 
 productiveness results from a difference in fertility. 
 
 Distance. Where the quantity of ground is limited and in rare 
 cases, trees may for a time stand within fifteen or twenty feet ; but 
 for large and permanent orchards they should not be nearer than 
 thirty feet. There is, however, a material difference in the size of 
 varieties, hence a variation may be allowed. But this variation in 
 distance should not break the rows which are to be preserved for 
 
 convenience in cultivation. The rows may be kept entire, by vary- 
 ing the distance in one way only, as in the annexed figure. The 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
 * 
 
Renovating and Priming Old Orchards. 183 
 
 middle portion is for trees of the largest size, as the Spitzenburgh, 
 Fall Pippin, and Rhode Island Greening ; those of smallest size, as 
 Bough, Yellow Harvest, and Sine Qua Non, are on the left ; and 
 those of middle growth, as the Swaar, Black GiUiflower, and Tall- 
 man Sweeting, are on the right. 
 
 This distin(5lion in the size of the trees is only necessary in the 
 most extensive orchards. 
 
 Transplanting. Full diredlions have been given in a preceding 
 chapter, where the superior advantages of broad, deep, and loose 
 beds of earth, made by heavy subsoiling and manuring, have been 
 pointed out ; or in the absence of this excellent preparation, by dig- 
 ging large holes to be filled with rich mould, or manured surface- 
 soil. 
 
 CULTIVATION. 
 
 The importance of thorough cultivation has been already noticed, 
 and cannot be too well understood. If two specimens could be 
 exhibited side by side, the one showing the stunted, lingering, mice- 
 eaten, and moss-covered trees, caused by negleft ; and the other, 
 the vigorous and thrifty growth, and the fair and abundant crops, 
 resulting from fine and clean culture ; none could fail to be satisfied 
 of the superiority of the one and impolicy of the other. 
 
 RENOVATING AND PRUNING OLD ORCHARDS. 
 
 As soon as the first symptom of failure in old orchards appears, 
 they should, in addition to good cultivation, be freely manured in 
 connexion with the application of lime or leached ashes. The 
 change which may be thus wrought, can hardly be understood by 
 one who has not witnessed the result. The following experiment, 
 similar in nature, but differing in the mode of performance, described 
 by H. W. Rockwell, of Utica, N. Y., cannot fail to be interesting : 
 
 " The experiment was performed upon three trees standing in my 
 grounds, none of which were less than thirty years old. One of 
 these trees, an old-fashioned [Newtown] Pippin, and a great favorite, 
 had borne moderately ; the other two made out between them to 
 ' get up ' about a dozen apples a year, just to let me know, I pre- 
 sume, that they ' could do it,' but were perfe6lly indifferent how it 
 was done. 
 
 " I last summer undertook the renovation of these trees. For 
 this purpose I opened between them trenches, say ten feet in length, 
 
1 84 
 
 Apples. 
 
 two feet in depth, and about eight feet equidistant from tree to tree. 
 The roots which were encountered in this operation were, of course, 
 all cut off, the trenches filled with well rotted manure, and closed. 
 I finished by giving each of the trees about a peck of charcoal mixed 
 with the same quantity of ashes, and now for the result. I have 
 this year gathered from the ' two outcasts ' just mentioned, instead 
 of my annual dividend of a dozen apples, from six to eight bushels 
 apiece of as handsome fruit as you ever saw, with about the same pro- 
 portion from the third, which has always been a moderate bearer." 
 
 Bearing orchards commonly lose their vigor, and give small and 
 poor fruit, when allowed to grow in grass-land, without any cultiva- 
 tion. If the soil is naturally rich, a shallow ploughing and an occa- 
 sional harrowing will restore their vigor. Or if ploughing cannot 
 conveniently be given, they may be much improved by being con- 
 verted to pasture for sheep, adding occasionally a top-dressing of 
 manure in autumn. These animals will serve in part to enrich the 
 land, keep the grass grazed short, and pick up the prematurely 
 fallen fruit, infested with worms or insefts. 
 
 The amount of cultivation or top-dressing to be given to such 
 orchards must be determined by the annual growth of the shoots. 
 If less than a foot in length, more vigor must be imparted to them. 
 If more than a foot and a half, they are quite thrifty enough. 
 
 Pruning. The mode of treating large trees has been already 
 adverted to in the chapter on pruning. There are some owners of 
 orchards who most erroneously suppose that when trees become 
 
 old, heavy pruning will restore their vigor in ilie absence of good 
 
Grafting New Tops on Old Trees. 185 
 
 cultivation ; while the corre6l mode of treatment is, very moderate 
 and gradual pruning, in connexion with the best of cultivation. 
 The foregoing correct portraits of a6tually existing specimens of bad 
 pruning, unhappily have too many originals over the country (Fig. 
 241). This most unsightly mode of trimming is often adopted when 
 a removal of the top by grafting is intended. 
 
 Grafting New Tops on Old Trees. It often happens that fruit 
 on large trees is worthless, and it becomes an important objedl to 
 change the top by grafting or budding it with some better variety. 
 In this case, instead of cutting off large branches and grafting them 
 at once, it is better to prune the top 
 in part, as shown by Fig. 242, which 
 will cause an emission of vigorous 
 shoots. These are then budded or 
 grafted with ease and success. And, 
 as the grafts gradually extend by 
 growth, the remainder of the top 
 may, by successive excisions, be 
 entirely removed. Where trees are 
 not too old, and the ground is kept 
 cultivated, good-sized trees are thus 
 obtained much sooner than by set- p-i„ ,^, 
 
 ting out young ones. 
 
 To give a well shaped head to such newly formed trees, and to 
 prevent the branches from shooting upwards in a close body near 
 the centre of the tree, the old horizontal boughs should be allowed 
 to extend to a distance in each direction, while the upright ones 
 should be lopped. This is distin6lly exhibited in Fig. 242. 
 
 The following judicious mode of renewing the old tops of trees 
 formerly regarded as worthless, was given by the late George Olm- 
 sted, of Hartford, Ct., in the Horticulturist : 
 
 " These trees I commenced grafting six years ago last spring. 
 I began on the top, and grafted one-third of the tree each year. It 
 therefore required three years to complete the entire heads of the 
 trees. 
 
 " I like this method better than any I have ever tried for grafting 
 large trees, as it gives the grafts a good opportunity to get well started. 
 Cutting off and grafting the top first, gives the grafts there the best 
 possible chance, while the necessary redu6tion of the top throws the 
 sap into the remaining side branches, which fits them well for graft- 
 ing the following year ; and the third year, the lowest branches 
 being made ready in the same way, may be grafted successfully- 
 
1 86 Apples. 
 
 By this mode, it will be seen that when the grafts are put in on the 
 side branches, they are not shaded by the heavy shoots above them, 
 and they have an unusual supply of nourishment to carry them for- 
 ward. Those who have attempted to graft the whole head of a lafge 
 tree at once are best aware of the great difficulty in the common 
 mode of getting the grafts to take on the side limbs. 
 
 " One of these large trees so treated, is probably more than 
 seventy-five years old, and has now an entirely new and vigorous 
 head, grafted with this excellent variety. When I began with it, 
 the fruit was only fit for cider, and it was questionable whether the 
 tree should not be cut down. By grafting it in this manner, I have 
 added surprisingly to its value. Two years ago (the bearing year), 
 I obtained from it ten bushels of apples ; last year eight bushels ; 
 and this year (only six years from the time I began to graft it), I 
 gathered twenty-eight and a half bushels of excellent fruit ! 
 
 " I consider this tree now worth one hundred dollars ; the cost 
 of grafting it was about five dollars ; and the latter was all repaid 
 two years ago — the first season the grafts bore fruit." 
 
 The bearing year of apple-trees which yield excessive crops, is 
 only every alternate year ; but by thinning out a large portion of the 
 fruit while yet small, the exhaustion will not be so great as to ren- 
 der the tree barren the second season, and it will bear annually. 
 By picking off all the young fruit, the bearing year may be entirely 
 changed, or one bough may be made to bear one year, and another 
 bough the second year. 
 
 Depredators. The inseft enemies of the apple have been already 
 described. Mice, which sometimes girdle and destroy young trees, 
 especially such as are negle6led and allowed to grow in grass, may be 
 excluded by a small mound of earth, thrown up about ten inches 
 high around the stems late in autumn. This earth 
 should be compa6l and smooth, and not consist of 
 turf, which is liable to cavities, inviting instead of 
 repelling these depredators. Fig. 243 shows the 
 mode of performing this operation. If well done, 
 it has never failed to prote<5l the trees. One man 
 will go over seven hundred in a day. In the follow- 
 ing spring this earth is again levelled. 
 Fig. 245.— Rabbits are excluded by placing peeled bark or 
 ing- up trees ?:hn pamtcd paper around the stems: or, easier, by 
 %ommice! I'ubbiog fresh blood upon the bark every few weeks 
 during winter, which may be done by using a piece 
 of fresh liver for this purpose. 
 
Dwarf Apples. 1 87 
 
 CHANGES WROUGHT BY CLIMATE AND SOIL. 
 
 This subjeft has been treated, as applied to fruits generally, in a 
 former part of this work ; a few brief remarks on the variations in 
 the apple may be interesting. 
 
 The winter apples of the northern states, when cultivated further 
 south, are changed to autumn apples ; and as far south as Georgia, 
 some of our good keepers ripen nearly by the end of summer. The 
 Baldwin and Rhode Island Greening, at Cincinnati and at St. Louis, 
 cease to be winter fruits. There are few or none of the northern 
 apples which succeed well as keepers as far south as Carolina. 
 This is owing to the long southern summers. It has been found 
 that varieties originated in the southern states are generally best 
 adapted to the climate of that region. 
 
 Some varieties are greatly influenced by a change of climate, and 
 others but slightly. The Ribston Pippin, so excellent at Montreal, 
 is of little value a few degrees further south. The Rhode Island 
 Greening and the Roxbury Russet, on suitable soils, throughout 
 New York and New England, present the same characteristics of 
 flavor and appearance ; the Baldwin, so fine at the east, greatly 
 deteriorates in northern Ohio ; and the Belmont, which has been pro- 
 nounced the most valuable of all apples at Cleveland, is unworthy 
 of cultivation at Cincinnati. These changes, in the latter instances, 
 may perhaps be ascribed to a difference in soil ; and the application 
 of special manures, as lime, potash, etc., on those unfavorable soils, 
 has improved the quality. The periods of ripening, given in the 
 following pages, are intended to apply to the northern states. A 
 difference of about two or three weeks exists between fruits culti- 
 vated at Boston and Rochester, and in central Ohio and southern 
 Pennsylvania, and other differences of latitude nearly in the same 
 ratio. 
 
 DWARF APPLES. 
 
 For summer and autumn sorts, dwarf apples are valuable in afford- 
 ing a supply to families. They begin to bear in two or three years 
 from setting out, and at five or six years, if well cultivated, will 
 afford a bushel or so to each tree. A portion of a garden as large 
 as the tenth of an acre, may be planted with forty or fifty trees, 
 without crowding. All the different varieties of the apple may be 
 made Dwarfs by working on the Paradise or Doucain stock — the 
 former are smaller and bear soonest ; the latter are larger and ulti- 
 
1 88 Apples. 
 
 mately afford the heaviest crops. Among the handsomest growers 
 as dwarfs, are Red Astrachan, Jersey Sweet, Porter, Baldwin, Dyer, 
 Summer Rose, Benoni, and Bough. 
 
 VARIETIES. 
 
 SYNOPSIS OF ARRANGEMENT. 
 
 Division I. Summer Apples. 
 
 Class I. Sweet Apples. 
 
 Se6tion I. Color striped with red. 
 Se6lion II. Color not striped. 
 
 Class II. With tnore or less acidity. 
 
 Sedlion I. Color striped with red. 
 Seftion II. Color not striped. 
 
 Division II. Autumn Apples. 
 
 Class I. Sweet Apples. 
 
 Se(5lion I. Color striped with red. 
 Se6lion II. Color not striped. 
 
 Class II. With more or less acidity. 
 
 Sedlion I. Color striped with red. 
 Seftion II. Color not striped. 
 
 Division III. Winter Apples. 
 
 Class I . Sweet Apples. 
 
 Se£lion I. Color striped with red. 
 Se6lion II. Color not striped. 
 
 Class II. WitJi more or less acidity. 
 
 Seftion I. Color striped with red. 
 Section II. Color not striped. 
 
 The charadleristics which constitute these divisions and subdivi- 
 sions, are not in all cases perfe6lly distindl. Summer apples gradu- 
 ally pass into autumn, and autumn into winter apples. A few, but 
 the number is extremely small, possess nearly a neutral flavor 
 
Summer — Sweet — Not Striped. 189 
 
 between a dead sw^ittness and slight acidity. Again, apples classed 
 with those that are striped, sometimes present a nearly uniform 
 shade of red ; and, in rare instances, the brown cheek of a green or 
 yellow variety exhibits faint stripes. 
 
 But these may be regarded rather as exceptions to general cha- 
 rafters, which are on the whole as clearly defined as any other dis- 
 tindlive points of the different varieties. Controlling circumstances 
 will produce changes in all fruits, and descriptions are not founded 
 on extreme exceptions, but on average charadleristics. 
 
 The SIZE is designated by comparison ; — for example, the Swaar 
 and Baldwin are large; Herefordshire Pearmain and Tallman 
 Sweeting are medium j English Golden Pippin and Lady Apple are 
 small. Qualifying terms give a more precise meaning — as the Fall 
 Pippin and Monstrous Pippin, are very large j Hawley and Dutch 
 Mignonne, are quite large; Bullock's Pippin and Early Strawberry 
 are rather small ; and the Siberian Crab is very small. 
 
 DIVISION I.— SUMMER APPLES. 
 
 Class I. — Sweet Apples. 
 
 Se^lion I. — Striped with red. 
 
 Foster. Large, roundish, indistindlly striped pale red on yellow ; 
 stalk short, calyx open, basin deep, ribbed, sweet, rich. Aug. 
 Mass. (Hov. Mag.) 
 
 Section II. — Not striped. 
 
 Golden Sweet. Medium or rather large, roundish, slightly flat- 
 tened ; greenish, becoming pale yellow ; stalk an inch or more 
 long, slender ; cavity acuminate ; basin moderate ; flesh very 
 sweet, good, of moderate quality. The fruit is always fair, the 
 tree a free grower, and very produ6live. Buds large ; leaves 
 sharply serrate. Late in summer. Valuable for domestic animals. 
 Tender far west ; succeeds well south-west. 
 
 HiGHTOP Sweet. (Summer Sweet of Ohio, Sweet June.) Rather 
 small, roundish, regular ; skin smooth, light yellow ; cavity deep, 
 narrow ; calyx small, in a shallow, slightly furrowed basin ; flesh 
 yellowish, very sweet, rich. Tree upright, productive. A valua- 
 ble summer sweet apple at the West. 
 
 Manomet. (Manomet Sweeting.) Size medium, roundish ; yellow, 
 with a rich cheek ; stalk rather slender, cavity shallow ; basin 
 shallow, furrowed ; flesh tender, sweet, rich. Late summer. 
 Mass. 
 
190 Apples. 
 
 Sweet Bough. (Large Yellow Bough, Early Sweet Bough.) 
 Large, roundish, remotely conical-ovate, sometimes distinflly con- 
 ical ; pale greenish yellow, stalk one-half to an inch long, basin 
 narrow, deep ; flesh white, very tender, with an excellent sweet 
 flavor. Ripens from the middle to the end of summer. A mode- 
 rate and regular bearer. Shoots yellowish, somewhat irregular, 
 ascending ; tree round-headed ; leaves obtusely crenate. 
 
 Class II. — With more or less acidity. 
 
 Se£lion I. — Striped with red. 
 
 American Summer Pearmain. (Early Summer Pearmain, of 
 Coxe) Medium in size, oblong, slightly inclining to truncate-coni- 
 cal ; nearly covered with fine broken streaks and dots of red ; 
 stalk nearly one inch long ; basin round, even, distinft ; very ten- 
 der, often bursts in falling, sub-acid, flavor fine. Continues to 
 ripen for several weeks in late summer and early autumn. Needs 
 good and rich cultivation. Growth rather slow. This is distinft 
 from the English Summer or Autumn Pearmain, in its larger size, 
 higher red, more oblong form, and superior quality. 
 
 Aromatic Carolina. Large, oblate-conic, oblique, pale red with a 
 heavy bloom ; flesh tender and melting, flavor aromatic and excel- 
 lent. July. Tree spreading. An abundant bearer. Southern. 
 
 Benoni. Medium in size, roundish, sometimes obscurely conical ; 
 deep red on rich yellow, in distin6l broken stripes and dots ; 
 stalk half an inch long ; basin small ; flesh yellow, tender, rich, sub- 
 acid, "very good." Late summer. Tree ereft, good bearer. 
 Has not succeeded well in all localities. A native of Dedham, 
 Mass. 
 
 Carolina Red June. (Red June, Blush June.) Size medium, 
 oblong, very red, flesh white, tender, juicy, sub-acid, with a 
 sprightly, agreeable flavor ; quite early, and continues to ripen for 
 four weeks, and will keep long after ripe for a summer apple ; pro- 
 fitable for market. The tree a fine ere6l grower, very hardy, bears 
 young and abundantly. The most valuable early apple in north- 
 ern Illinois and adjacent region. Hardy at the West. 
 
 Early Joe. Size medium or rather small ; oblate, sometimes 
 obscurely approaching conical ; smooth and regular ; color, with 
 numerous short, broken, red stripes on yellow ground, a nearly 
 uniform deep red to the sun, with conspicuous white specks ; stem 
 three-fourths of an inch long, rather thick ; cavity shallow, acute ; 
 basin small, even ; flesh fine grained, very tender, slightly crisp, 
 juicy, sub-acid, spicy, quality " best." Ripens the last two weeks 
 of summer. Shoots dark, growth slow. A profuse bearer. 
 Origin, East Bloomfield, N. Y. 
 
Summer — A cid — Striped. 
 
 191 
 
 '\j>r^. 
 
 Fig. 244 — Early Joe. 
 
 Early Pennock. Fruit large, roundish, conical, striped bright red 
 on greenish yellow ; stem long ; cavity deep ; irregular ; flesh 
 yellowish white, rather coarse, sub-acid, of rather poor quality. 
 Esteemed at the West for its hardiness and produftiveness. 
 Aug. and Sept. 
 
 Early Red Margaret. Rather small round-ovate, striped with dull 
 red, somewhat russeted ; stalk half an inch long, thick ; basin 
 plaited, narrow, very shallow ; flesh sub-acid, tender, good when 
 fresh ; ripens at wheat harvest, scarcely earlier than Early Har- 
 vest. Shoots ere6l, downy, moderate bearer. 
 
 Early Strawberry. (American Red Juneating, of Manning) 
 Rather small, roundish, varying to round-ovate, and sometimes 
 quite conical ; surface indistin6lly and finely striped with bright 
 and deep red, tinging faintly the flesh ; stalk slender, three-quar- 
 ters to an inch and a half long ; basin small and narrow ; flesh 
 white, tender, sub-acid, rather brisk, pleasant, not very rich. 
 Ripens one to three weeks later than Yellow Harvest. Growth, 
 very ereft ; leaves ere6l, finely crenate. Produftive. Good in all 
 localities. 
 
 Evening Party. Rather large, oblate, slightly oval, yellow, striped 
 with red ; stalk short, inserted in a round, deep cavity, often rus- 
 seted ; calyx closed, basin large ; flesh juicy, tender, crisp, with a 
 vinous, aromatic flavor. An excellent dessert fruit. Dec. and 
 Jan. Penn. 
 
 Foundling. Rather large, oblate-conic, ribbed ; striped red on 
 yellowish green ; stalk short, slender, cavity large, basin small, 
 
1 92 ■ Apples. 
 
 furrowed ; flesh yellow, tender, with a rich, sub-acid flavor. 
 
 Mass. 
 
 P"ig. 245. — Early Strawberry, 
 
 Garden Royal. Below medium, roundish, slightly flattened at ends, 
 even and regular ; surface with small, broken, red stripes on yel- 
 low ground, deep red to the sun ; stalk short, or half to three- 
 fourths of an inch long, slender, cavity acute ; calyx large, open ; 
 basin very shallow ; flesh yellowish-white, exceedingly tender, and 
 line grained ; flavor mild, sub-acid, fine. A poor grower, but a 
 first-rate dessert fruit. Late summer. Origin, Sudbury, Mass. 
 
 Hocking. (Townsend.) Rather large, striped red on yellow ; cavity 
 wide ; basin shallow, slightly ribbed ; flesh fine grained, tender, 
 mild sub-acid, Aug. An upright, vigorous, produftive tree. 
 Valued at the West. 
 
 Julian. (Julin.) Fruit medium, roundish, conical ; calyx small in 
 a narrow basin, stem short in a moderate cavity ; striped with fine 
 red on yellowish white ; flesh white, tender, and fine flavored. 
 One of the finest summer apples at the South, where it ripens at 
 midsummer. 
 
 Klaproth. Size medium, oblate ; streaked and stained with red on 
 greenish yellow ; stalk short, cavity deep ; basin wide, even ; flesh 
 
Summer — A cid — Striped. 
 
 193 
 
 white, ci-isp, with a pleasant sub-acid flavor. Tree a strong 
 grower and great bearer. Fruit bears carriage well and promises 
 to become a good market sort. Lancaster co., Penn. Aug. to Oct. 
 
 Sops of Wine. Medium size, round-ovate, dark red ; stalk long, 
 slender ; flesh white, often stained red, moderately juicy, sub-acid, 
 of good flavor. Valuable for its free growth and fair fruit. Late 
 summer. The Sapson is smaller, firmer in flesh, and less valua- 
 ble. 
 
 Summer Hagloe. Size medium, roundish-oblate ; streaked with 
 bright red on yellow ground ; stalk rather short and thick ; flesh 
 very soft, rich, of fine quality. Ripens at the end of summer — an 
 excellent culinary variety. Shoots dark, strong, thick ; terminal 
 buds very large. 
 
 This is wholly distindl from the Hagloe Crab, a late, small, ill-shaped, 
 ovate fruit, cultivated only for cider. 
 
 Summer Queen. Rather large, roundish-conical, somewhat ribbed ; 
 striped with bright red on rich yellow ground ; stalk an inch and 
 a half long ; cavity small, acute ; basin small, furrowed ; flesh yel- 
 lowish, rather acid, spicy, very rich. Fine for cooking. Late 
 summer. Good on warm, sandy soils, poor on cold clay. Shoots 
 light colored, leaves finely crenate. Hardy far west. 
 
 Summer Rose. (Woolman's Early, Lippincott's Early, Woolman's 
 Striped Harvest.) Medium or rather small, roundish-oblate ; yel- 
 
 Fig. 246. — Summer Rose. 
 
 lowish, blotched, and streaked with red ; stalk rather short ; basin 
 round, slightly plaited ; flesh very tender, slightly crisp, te.Kture 
 
 9 
 
194 
 
 Apples. 
 
 fine, mild sub-acid, juicy, excellent. Begins to ripen with wheat 
 harvest, and continues a month. Better in quality for the table 
 than Early Harvest, but less produ6live, and too small for general 
 value. 
 
 Williams' Favorite. (Williams, Williams' Red, Williams' Favor- 
 ite Red.) Size medium, sometimes rather large ; oblong-ovate, 
 remotely conical, very smooth ; color mostly fine dark crimson 
 stripes ; stalk three-quarters to one inch long, enlarged at inser- 
 tion, cavity shallow ; basin small and shallow, even, or somewhat 
 ribbed ; flesh yellowish white, moderately juicy, with sometimes a 
 
 Fig. 247. — Williams' Favorite. 
 
 tinge of red near the surface, mild, agreeable, fine. Ripens for 
 several weeks late in summer. Its handsome appearance has 
 partly contributed to its high reputation. Requires a rich soil and 
 good cultivation. Origin, Roxbury, Mass. 
 
 Cole's Quince. 
 ripe, mild, 
 Produ6live. 
 
 Se6lion II. — Not striped. 
 
 Large, oblate, conical, ribbed, yellow ; mellow when 
 rich, high quince flavor. Cooks well before ripe. 
 New England. Hardy far west. 
 
Suuiincr — Acid — Not Striped. 
 
 195 
 
 Early Harvest. (Yellow Harvest, Prince's Harvest, Early 
 French Reinette, July Pippin.) Size medium, roundish, usually 
 more or less oblate, smooth ; bright straw color, when ripe ; stalk 
 rather short and slender ; calyx moderately sunk ; flesh nearly 
 white, flavor rather acid, fine. Ripens at wheat harvest, and for 
 
 Fig. 248. — Early Harvest. 
 
 three weeks afterwards. Shoots ere6l, slightly diverging, straight, 
 often forked. Produ6live. Needs rich cultivation to be fine. 
 Good throughout the northern states and south-west, tender 
 north-west. 
 
 Garretson' s Early. Size medium, roundish-oblate ; skin greenish 
 yellow with numerous dots ; stalk short, cavity shallow ; basin 
 small, furrowed ; flesh white, crisp, tender, sub-acid, " very good." 
 July and Aug. Tree vigorous, produdlive. 
 
 Horse. Large, varying from oblate to oval, ribbed, yellow ; stalk 
 short ; cavity and basin shallow ; flesh yellow, rather coarse, sub- 
 acid. Tree vigorous, productive, valued at the South and West 
 as a summer cooking and drying apple. 
 
 Kirkbridge White. (Yellow June.) Size medium, oval, tapering to 
 apex and base, equally blunt at ends with broad ribs ; smooth, 
 pale yellow ; stem short ; cavity and basin very narrow ; flesh 
 very tender, fine grained, with a moderately "good" sub-acid 
 flavor. Ripens soon after Early Harvest and for six weeks. 
 Tree a slow grower, but a great and early bearer ; valuable at the 
 West. Too tender for long transportation. 
 
196 
 
 Apples. 
 
 Lyman's Large Summer. Large, roundish, flattened at ends ; pale 
 yellow ; sub-acid, high flavored, rather fine in quality. Ripens at 
 the end of summer. Tree a poor bearer until large. Conn. 
 
 Primate. Above medium in size, roundish-conical, somewhat 
 ribbed, light green, becoming light yellow, often with a slight 
 blush ; fine grained, very juicy, with a very agreeable, mild, sub- 
 acid flavor. Ripens for several weeks through the latter part of 
 summer. Valuable. Western New York. 
 
 Red Astrachan. Rather large, sometimes quite large, roundish- 
 oblate, slightly approaching conical, rather smooth ; nearly 
 whole surface brilliant deep crimson, with a thick bloom like 
 a plum ; stalk one-half to three-fourths of an inch long ; 
 calyx in a small slightly uneven basin ; flesh white, rather crisp ; 
 good, rather acid, slightly austere. A few days after Early Har- 
 vest. Excellent for cooking. Shoots stout, dark brown, diverg- 
 ing &nd ascending ; leaves broad. This apple, although of 
 second-rate flavor, is rendered by its earliness and very handsome 
 and fair appearance, by the vigor and produ6liveness of the tree, 
 and its excellent culinary qualities, worthy of general cultivation. 
 It should be picked a few days before fully mature. Hardy far 
 west. 
 
 Sine Qua Non. Size medium, roundish, inclining to conical ; 
 smooth, pale greenish yellow, shaded with reddish brown to the 
 
 Fig. 249. — Sitte Qua Non. 
 
 sun ; stalk quite slender, nearly an inch long ; basin smooth or 
 very slightly plaited ; flesh greenish white, fine grained, delicate, 
 
Autumn — Sweet — Not Striped. 197 
 
 very tender, moderately juicy, of a fine, agreeable, sub-acid flavor. 
 Shoots greenish yellow, growth slow. Ripens two weeks after 
 Early Harvest. Origin, Long Island. 
 
 Summer Pippin. (Sour Bough.) Rather large, oblong, oval, irre- 
 gular ; skin pale yellow, with greenish dots and a crimson blush ; 
 stalk variable, deep set ; basin abrupt, furrowed ; flesh white, ten- 
 der, with a pleasant sub-acid flavor. End of summer. A regular 
 handsome grower and good bearer. Westchester co., N. Y. 
 
 Trenton Early. Size medium, roundish-oblate, ribbed ; color yel- 
 lowish, somewhat marked with green ; surface smooth, cavity 
 wide, basin furrowed ; flesh light, tender, with a pleasant sub-acid 
 flavor. Late summer. Valued at the West. 
 
 White Jufteating. Small, round, sometimes slightly oblate, smooth, 
 very regular ; pale greenish yellow, or light yellow ; very thin 
 russet round the stalk ; stalk slender, three quarters of an inch 
 long, set shallow ; basin very shallow ; tender, sub-acid, not rich, 
 becoming dry. Ripens a little before Yellow Harvest. Growth 
 upright, rather stout. Produ6live. For cooking only. Old 
 English sort. 
 
 The May apple, of Virginia, is a fruit similar to or identical in cha- 
 radler and quality with the White Juneating, where it ripens about 
 the first of summer, bearing every year. Large quantities are 
 sent to Baltimore for tarts. 
 
 Warfield. Medium, very round, fair, with a light blush ; tender, 
 pleasant acid ; may be used for cooking in July when two-thirds 
 grown. An excellent late summer market apple. Introduced by 
 S. Foster, Muscatine, Iowa. 
 
 DIVISION II.— AUTUMN APPLES. 
 
 Class I. — Sweet Apples. 
 
 Section I. — Striped with red. 
 
 Jersey Sweeting. Size medium ; round-ovate, often oblong-ovate, 
 somewhat conical ; thickly striped with fine red on greenish yel- 
 low ; stalk one-half to an inch long ; cavity rather irregular ; 
 basin wrinkled, distinct ; flesh whitish, very sweet, juicy and ten- 
 der, good flavor. Succeeds well in most localities. Early and 
 mid-autumn — immediately follows Golden Sweet. Shoots stout, 
 short jointed ; leaves crenate-serrate. 
 
 Se£iion II. — Not striped. 
 
 Autujnnal Swaar. (Sweet Swaar.) Large, oblate, sometimes very 
 slightly ribbed ; rich yellow ; stalk an inch or more long, varying 
 
1 98 Apples. 
 
 from long and slender, to thick and fleshy at insertion ; cavity and 
 basin wide and slightly ribbed ; flesh tender, yellowish, not juicy, 
 with a very sweet, spicy, agreeable flavor. Mid-autumn. Growth 
 vigorous, shoots diverging, tree spreading. A large, roundish- 
 conical apple, with a good, mild, sub-acid flavor ; is grown under 
 this name at the West. 
 
 Autiwin Sweet Bough. (Autumn Bough, Fall Bough, Late Bough, 
 Philadelphia Sweet.) Size medium, conical, angular ; pale yellow ; 
 stalk slender, deep set ; basin deep, furrowed ; flesh white, tender, 
 with a very good flavor. Early autumn. Tree vigorous and pro- 
 du6live. 
 
 Haskell Sweet. Large, oblate, regular, greenish, a warm brown 
 cheek ; stalk one-half to three-fourths of an inch long, moderately 
 sunk ; basin rather deep, nearly even, flesh tinged with yellowish 
 brown, very tender, sweet, good. 
 
 Lyman's Pumpkin Sweet. Very large, roundish, ribbed most 
 towards the stalk ; pale green ; stalk short ; calyx small, basin 
 abrupt ; flesh white, sweet, tender, not juicy, of moderate quality. 
 Ripens through autumn, into winter. A valuable culinary sort. 
 
 MuNSON Sweet. Size medium, oblate, smooth, and regular; pale 
 yellow, with a brown blush ; stalk short, in a broad cavity ; calyx 
 in small basin ; flesh yellowish white, tender, with a very good, 
 sweet flavor. Tree a strong grower and uniform bearer. Last 
 half of autumn. A valuable sweet apple. 
 
 Pianpkin Russet. (Sweet Russet.) Large, round, slightly flattened, 
 yellowish green, partly russeted ; cavity wide, shallow ; basin 
 small ; flavor rich and sweet. Through autumn. Distinft from 
 the Sweet Russet cultivated through western New York, which is 
 a more conical fruit. 
 
 Rich7nond. Large, roundish-oblate, slightly ribbed ; splashed and 
 striped with crimson on yellow ground, with numerous dots ; stalk 
 short, cavity large ; calyx large, open ; basin large, furrowed ; flesh 
 white, tender, sweet, rich. Late autumn. Origin, Sandusky, Ohio. 
 
 Summer Sweet Paradise. Large, roundish, sometimes remotely 
 oblong, and slightly flattened at the ends, regular, pale green ; 
 stalk rather thick, three-quarters of an inch long ; basin large, 
 distinft ; flesh tender, sweet, rich, aromatic. Ripens first of 
 autumn. Shoots spreading, leaves sharply serrate. Origin, 
 Penn. 
 
 This is totally distindl from the Dwarf Paradise, used for stocks, 
 which bears a small, poor, sweet, summer fruit. 
 
 Tifft Sweeting. Medium in size, flat, greenish yellow, with russet 
 network, and a warm, light brown cheek ; stalk one inch long, 
 cavity wide, obtuse ; flesh yellowish, rich, sweet, fine in flavor. A 
 light bearer. New England. 
 
Autumn — Acid — Striped. 199 
 
 Class II.— With more or less Acidity. 
 
 Section I. — Striped with red. 
 
 Alexander. Very large, conical, flattened at base, regular ; streaked 
 with bright red on greenish yellow ; stalk small, cavity rather 
 deep ; calyx large, basin deep, even ; flesh rather crisp, sub-acid ; 
 a coarse sort, only for cooking. A moderate or poor bearer. 
 Late autumn. Very showy, its only recommendation. Russian. 
 
 Bachelor. (King.) Large, roundish-oblate, striped with light and 
 dark red on yellow ; stalk short, cavity wide, basin slightly fur- 
 rowed, deep ; flesh tender, fine grained, rather light, mild, sub-acid, 
 juicy, agreeable, good. Ripens latter part of autumn. A valuable 
 fruit at the South. 
 
 Beauty of Kent. Very large, roundish, somewhat flattish-conical, 
 fair, smooth, and rather obtuse ; nearly the whole surface striped 
 with rich purplish red ; stalk three-fourths to an inch and a half 
 long, slender, cavity acuminate ; calyx small, basin deep, narrow ; 
 flesh tender, slightly sub-acid, of rather poor flavor. One of the 
 most beautiful and magnificent in appearance of all apples, but of 
 httle or no value, except for cooking. Late autumn. Growth 
 strong and upright, shoots dark. English. 
 
 Bonu7n. Large, oblate, red ; basin and cavity shallow ; stem medial 
 length ; flesh yellow, sub-acid, rich, delicious. An early and 
 abundant bearer. North Carolina. 
 
 Btickingha?H. (Red Winter Queen of Va., Buncombe.) Large, 
 conic, angular, crimson on greenish yellow ; cavity large, stalk 
 short, basin large, irregular ; flesh tender, with a rich, sub-acid, 
 excellent flavor. Late autumn. Ohio Valley and South. 
 
 Carnation. W. N. White, of Ga., gives the following description of 
 this apple : — Medium size ; a delicious, sub-acid apple, fully first 
 rate ; dark red, splashed with russet ; flesh white, brittle,^ and 
 very juicy; both stalk and calyx are sunk in deep depressions; 
 no autumn apple is superior. Ripe Aug. loth. 
 
 Clyde Beatity. Large, roundish-conical, slightly ribbed, striped and 
 mottled red on greenish yellow ; stem short, slender, deep set, 
 basin furrowed ; flesh white, fine grained, sub-acid. Late autumn. 
 Wayne co., N. Y. 
 
 Chenango Strawberry. (Frank, Buckley, Jackson, Sherwood's Favo- 
 rite, Strawberry.) Rather large, oblong-conic, angular ; striped and 
 splashed with light crimson on whitish yellow ground ; cavity nar- 
 row and deep ; basin narrow ; flesh white, very tender, with a 
 pleasant, mild, sub-acid flavor. Sept., Oct. Growth upright, 
 vigorous, shoots light colored. Origin, Chenango co., N. Y. 
 
 Cooper. Rather large, round oblate, sides unequal, greenish yellow 
 
200 Apples. 
 
 and jDale red ; stalk slender, deep set ; basin deep ; flesh crisp, 
 juicy, pleasant, but not very high flavor. Mid-autumn. Culti- 
 vated in Central Ohio. 
 
 CornelVs Fancy. Rather large, oblong conic ; shaded and splashed 
 red on yellow ; stalk medium, cavity large ; basin abrupt, fur- 
 rowed ; flesh white, tender, with a pleasant sub-acid flavor. Sept. 
 Cultivated and valued in Central Penn. 
 
 Crackijig. Large, roundish, light yellow, with a tinge of red in the 
 sun ; stalk slender, in a deep, narrow, acuminate cavity ; basin deep 
 and narrow ; flesh a little coarse, yellow, with a pleasant breaking 
 texture, and a very good sub-acid flavor. Valuable at the West. 
 
 Drap d^Or, or " Cloth of Gold.'''' Large, roundish, sometimes 
 slightly oblong-conical, more frequently rather oblate ; bright yel- 
 low, with numerous black specks ; stalk short ; basin shallow, 
 plaited ; flavor sub-acid, mild, agreeable. Early autumn, extend- 
 ing to mid-autumn. Growth of the tree round, regular, and 
 spreading ; leaves doubly serrate. 
 
 Do£lor. (De Witt.) Medium in size, or large ; regular, oblate ; yel- 
 low, clouded and streaked with red ; stalk and calyx deep set ; 
 flesh breaking, tender, aromatic, brisk, fine flavor. Late autumn 
 and early winter. Succeeds well in Pennsylvania and Ohio ; less 
 esteemed further north. Origin, Pennsylvania. 
 
 Duckett. Rather large, roundish-oblate, light greenish yellow, 
 slightly ribbed ; stalk short, deep set ; basin deep ; flesh fine 
 grained, mild, sub-acid, very good. Late autumn. A good south- 
 ern fruit. 
 
 Dyer. (Pomme Royal, which is the original name.) Rather large, 
 roundish, often approaching round oblong, sometimes slightly flat- 
 tened, obscurely ribbed ; light yellow, rarely a faint brown cheek, 
 and sometimes a slight russet network over the skin ; stalk three- 
 fourths to one inch long ; basin often deep and large, ribbed ; 
 flesh very fine grained, tender, very juicy, with a rich, sub-acid, or 
 rather acid, excellent flavor, having but few equals. Time of 
 ripening, variable, from early autumn to winter. Productiveness 
 variable. An early bearer. 
 
 Duchess of Oldenburgh. Medium or rather large, roundish, a 
 little flattened at the ends ; light red in broad broken stripes and 
 splashes on yellow ground ; stem short, in an acuminate cavity ; 
 basin deep and narrow ; flesh yellowish white, sub-acid, very 
 handsome. Good for cooking. Early autumn. Shoots dark, 
 ascending. Very hardy. Succeeds well at the West and North. 
 
 Ernsfs Pippin. Large, oblate, smooth ; pale greenish yellow, 
 with a brownish cheek ; cavity wide, basin wrinkled ; calyx open ; 
 flesh tender, with a sub-acid, very agreeable, " very good " flavor. 
 Mid-autumn. Cincinnati. 
 
Autnmii — Acid — Striped. 
 
 20 1 
 
 Fig. 250. — Dyer. 
 
 Esten. Large, oblong-ovate, slightly ribbed, smooth ; yellow, some- 
 times a blush ; dots large, green and red ; stalk one inch long, 
 slender ; cavity very deep ; basin shallow ; flesh white, fine- 
 grained, mild sub-acid. Tree vigorous, very produ6live. Rhode 
 Island. 
 
 Fall Seek-no-fu}'ther. Very large, oblate ; shaded and striped with 
 red on yellow ; stalk long ; cavity large, russeted ; basin broad, 
 uneven ; flesh whitish, tender, pleasant sub-acid. Produftive. 
 Conn. 
 
 Fall Wine. Medium to large, roundish-oblate ; color a rich red, 
 faintly striped on a rich yellow skin ; stem slender ; flesh yellow, 
 crisp, tender, juicy, with a mild, rich, scarcely sub-acid flavor. 
 Mid-autumn till winter. Succeeds best in the West — often scab- 
 by at the East. 
 
 Fameuse. (Snow-apple, Pomme de Neige.) Medium in size, 
 round, often oblate, even ; handsomely striped and blotched with 
 fine deep red on whitish ground — where much exposed, a deep, 
 nearlv uniform red ; stalk three-fourths of an inch long, slender ; 
 cavity small ; basin quite small, slightly wrinkled ; flesh very white, 
 juicy, sub-acid, a little spicy, exceedingly pleasant, but not very rich. 
 Late autumn. Shoots dark, diverging, somewhat flexuous. 
 
 9* 
 
202 
 
 Apples. 
 
 Gabriel. Size medium, roundish-ovate, regular ; striped and splash- 
 ed with pale red on yellow ; stalk slender ; calyx and basin 
 small ; flesh yellowish, sub-acid, of excellent flavor. 
 
 Gravenstein. Rather large, roundish, slightly oblate, obtusely 
 and obscurely ribbed, surface a little wavy ; striped and splashed 
 with bright red on a yellow ground ; stalk three-quarters of an 
 inch long ; cavity rather deep ; calyx large ; basin deep, narrow ; 
 flesh tender, juicy, very rich, sub-acid or rather acid, high fla- 
 vored. Mid-autumn. Produftive, handsome, and excellent. Fine 
 m all localities. Shoots strong, becoming smooth and shining, 
 ascending. German. 
 
 25 1 . — Gtaveustehi. 
 
 Hurlbut. Size medium, oblate, conic ; yellow striped with red ; 
 stalk small ; cavity large ; basin shallow ; flesh white, crisp, ten- 
 der, with a mild sub-acid flavor. Conn. 
 
 yefferson County. Medium, roundish, regular ; striped and shaded 
 red on yellow ; cavity deep ; calyx small ; basin deep, smooth ; 
 flesh crisp, tender, with a very good mild sub-acid flavor. Late 
 autumn. Tree vigorous, produ6live. Jefferson co., N. Y. 
 
 "Jeffries. Medium or rather large ; round oblate ; yellow, red, and 
 deep red, striped ; stalk very short, slender ; cavity and basin 
 
Aiitiiniii — Acid — Striped. 203 
 
 deep ; flesh yellowish white, remarkably tender and juicy ; flavor 
 very pleasant. Ripens first of autumn. Origin, West-Chester, 
 Penn. Hardy far north. 
 
 Jeweti's Red. (Jewett's Fine Red, Nodhead.) Medium or rather 
 large, roundish, slightly oblate ; striped red on yellow or slightly 
 greenish yellow ground, with conspicuous white dots ; stem nearly 
 an inch long ; cavity acuminate ; basin rather shallow ; flesh 
 remarkably tender, fine grained, mild sub-acid, slightly aromatic. 
 Mid-autumn into winter. Cultivated in the northern parts of 
 New England. Hardy at the West. 
 
 Kane. (Cane, Cain.) Size medium, roundish-oblate, often obscure- 
 ly conical, regular ; surface fair and beautiful, highly polished, 
 indistinctly striped with brilliant light crimson, gradually merging 
 into delicate blush color on the shaded part ; stalk often very 
 short ; cavity acute, narrow ; basin regular ; flesh yellowish white, 
 with a pleasant, good flavor. Hardly of the highest quality, but 
 much admired for its beauty. Late autumn. A native of Kent 
 CO., Delaware. 
 
 Late Strawberry. (Strawberry, Autumn Strawberry.) Size me- 
 dium ; roundish, slightly conical, sometimes faintly ribbed ; nearly 
 whole surface with small broken streaks of light and dark red ; 
 stalk slender, about an inch long ; basin ribbed ; flesh yellowish 
 white, slightly fibrous, very tender and juicy, with a fine, very 
 agreeable, sub-acid flavor. Young trees of remarkably thrifty 
 growth, leaves sharply serrate, which at once distinguishes them 
 from the crenate leaves of the Early Strawberry. Ripens early in 
 autumn, and often keeps till winter. Very produftive. One of 
 the best early autumn apples. Succeeds well in the West. 
 
 Leland Spice. (Leland Pippin.) Large, roundish, obscurely conical, 
 slightly ribbed ; whole surface with brilliant red streaks on yellow 
 ground, dotted with yellow ; stalk half an inch long ; cavity and 
 basin ribbed ; flesh yellowish white, sub-acid, spicy, rich, fine. 
 October. Origin, Sherburne, Mass. 
 
 Long Island Seek-no-further. Large, oblate, conical ; skin yellow, 
 striped and splashed with red ; flesh tender, with a good sub-acid 
 flavor. 061. to Feb. An old variety. Tree productive. Origin 
 unknown. 
 
 Lyscom. Large, round, with broad, broken, distinct, pale red 
 stripes, on yellowish or greenish yellow ground ; stalk three- 
 fourths of an inch long, slender ; calyx deep set ; flesh fine 
 grained, mild, slightly sub-acid, moderately rich, good flavor. 
 Middle and late autumn. Mass, 
 
 Magnolia. Size medium, oblate-conical ; striped and motded with 
 crimson on yellow; stalk short; cavity broad, uneven.; basin 
 small ; flesh white, tender, with a brisk aromatic flavor. Growth 
 moderate, productive. Mid-autumn. 
 
204 Apples. 
 
 MangiLin. Medium, oblate, slightly conic, ribbed ; shaded and 
 striped with red on yellow with numerous dots ; stalk small, in a 
 broad, russeted cavity ; basin slightly furrowed ; flesh yellow, 
 very tender, with a mild sub-acid excellent flavor. A valuable 
 Southern apple. Tree thrifty, produftive. 
 
 Melon. (Watermelon, Norton's Melon.) Medium or large, round- 
 ish, often slightly conical, frequently a little irregular ; color, with 
 stripes and dots of bright red on yellow ground, or clear red on 
 pale yellow ; stalk an inch long, slender ; cavity acuminate ; basin 
 deep ; flesh white, tender, very juicy, fresh, and pleasant, spicy, 
 sub-acid or slightly sub-acid, line flavored. Growth rather slow. 
 Late autumn and early winter, but often keeps longer. An excel- 
 lent table apple, but a moderate bearer. Origin, East Bloomfield, 
 N. Y. 
 
 Melt ill the MoiUli. Medium or rather small, roundish, slightly 
 flattened ; skin greenish yellow, indistinctly striped and shaded 
 with red, with russet dots ; stalk short ; cavity shallow, obtuse ; 
 calyx open ; flesh yellow, with a rich, aromatic, rather acid, and 
 very good flavor. Ripens through autumn. Penn. 
 
 Mexico. Size medium, roundish ; striped light and dark red ; stalk 
 large and long ; cavity broad, shallow, russeted ; calyx large, in 
 a narrow basin ; flesh whitish stained with red, tender, with a 
 very good flavor. A handsome New England fruit. Tree very 
 hardy, produftive. 
 
 Myer's A^oiipareil. (Ohio Nonpareil.) Large, roundish, slightly 
 oblate ; marbled and splashed red on yellow ; cavity and basin 
 medium ; flesh yellowish white, with an excellent sub-acid flavor. 
 Autumn. Growth strong and straight, forming a compaft head. 
 Productive, and much valued at the West. 
 
 Orndorf. Size medium, roundish ; slightly striped and shaded red 
 on yellow ; stalk slender ; cavity and basin deep ; calyx open ; 
 flesh yellowish, crisp, with an excellent sub-acid flavor. A 
 moderate bearer. 061. and Nov. Ohio. 
 
 Rambo. (Romanite of N. J.) Size medium, oblate, smooth ; 
 streaked and marbled with dull yellowish red on pale yellowish 
 ground ; dots large ; whitish ; stalk an inch long, rather slender ; 
 basin broad, sHghtly plaited ; flesh tender, rich, mild sub-acid, 
 fine flavored, often excellent. Fine in nearly all locahties. Late 
 autumn and early winter. Known by the erroneous name of Seek- 
 no-further in Philadelphia market. Tender far west. 
 
 Republican Pippin. Large, round-oblate ; striped with red on a 
 mottled reddish ground, greenish yellow in the shade ; stalk an 
 inch long, slender ; cavity sometimes with radiating russet rays ; 
 flesh tender, sub-acid, with a pleasant, peculiar, somewhat walnut 
 flavor. Ripens early and mid-autumn, but is a good cooking 
 apple in summer. Excellent for drying. Tree a strong and 
 
Atitmnn — Acid — Striped. 205 
 
 crooked grower — moderate bearer. Origin, Lycoming county, 
 Penn. 
 Ribston Pippi?i. Medium or rather large, roundish conical ; cloud- 
 ed and striped with yellowish red, on a yellow and slightly russet- 
 ed ground ; stalk slender, often short ; cavity rather wide ; basin 
 narrow, angular ; flesh yellow, crisp, granular, juicy, with a very 
 rich and rather sharp or acid flavor. First-rate as far north as 
 Maine, often second-rate further south ; but its quality is usually 
 suffered to deteriorate needlessly by remaining too long on the 
 tree. Late autumn and early winter. Shoots diverging or 
 spreading ; buds and young shoots rather hoary. English. 
 
 Richards' Graft. (Derrick's Graft, Red Spitzenburgh.) Rather 
 large, roundish-oblate ; striped red on j^ellow ; cavity large ; basin 
 deep ; flesh fine grained, tender, with a refreshing, sub-acid, 
 very good flavor. Sept. and 061. Cultivated on the Hudson 
 river. 
 
 Shtawasse Beauty. Medium, oblate, regular, smooth ; deep bril- 
 liant red on greenish yellow ground ; stalk very short, deeply 
 sunk ; basin small, regular ; flesh white, tender, crisp, sub-acid 
 and aromatic. 061. and Nov. Resembles Fameuse, but tree a 
 stronger and more upright grower. 
 
 Smokehouse. Medium or rather large, oblate, regular ; mottled, 
 and indistin6lly striped with red on yellow ground ; a slight green- 
 ish cast at the crown ; stalk one inch long, slender, cavity wide, 
 acute ; basin rather distintl; ; flesh yellowish white, rich, aromatic, 
 fine sub-acid flavor. Mid-autumn to winter. Origin, Chester co., 
 Penn. Succeeds in the Middle States. 
 
 St. Lawrence. (Corse's St. Lawrence.) Large, roundish, slightly 
 oblate, and sometimes a little conical, obtuse, whole surface broad- 
 ly and very distin6tly striped with very dark red, on light green- 
 ish yellow ground ; stem rather short and slender, cavity wide ; 
 basin round, deep, with a very obtuse rim ; flavor rather acid, 
 moderately rich, agreeable. A very handsome and produ6live 
 apple, of good second-rate flavor, ripening about mid-autumn. 
 Canadian. 
 
 Twenty Ounce. (Cayuga Red Streak, Twenty Ounce Pippin, 
 erroneously.) Very large, roundish, remotely conical, surface 
 sometimes smooth, often very wavy ; color striped rich yellowish 
 red on greenish yellow or yellowish white ground ; stalk three- 
 fourths inch long ; sub-acid, rather coarse, second quality. Very 
 showy, fair, and produ6tive. A profitable market sort. Late 
 autumn and early winter. Growth in large trees becoming strag- 
 ghng. Western New York. The Twenty Ounce Pippin is a 
 large, green, third-rate fruit. 
 
 Vandevere Pippin. (Watson's Vandevere, Indiana Vandevere.) 
 Large, oblate, remotely conic, striped and blotched with light red 
 
2o6 Apples. 
 
 on yellow ; stalk short, cavity large ; flesh greenish yellow, firm, 
 crisp, with a brisk sub-acid flavor, often quite acid. A valued 
 culinary apple of the West. Autumn and early winter. 
 
 Washington Strawberry. Rather large, roundish-conic, slightly 
 oblate ; striped and splashed with deep crimson on yellow ; stalk 
 in a rather deep cavity ; flesh yellow, a little coarse, with a rich, 
 brisk, sub-acid flavor. Growth vigorous. Sept., 061. Origin, 
 Washington co., N. Y. 
 
 Se^ion II. — Not striped. 
 
 Bailefs Spice. Fruit medium, roundish-conic, light yellow with a 
 faint blush ; stalk large, deeply set ; calyx closed, basin moderate ; 
 flesh fine grained, tender, spicy, rich, sub-acid. Mid-autumn, 
 Origin, Plattsburgh, N. Y. 
 
 Capron's Pleasant. Rather large, roundish-oblate, greenish yel- 
 low ; stem rather stout, calyx large, cavity and basin medium ; 
 flesh yellow, tender, mild, sub-acid, and very agreeable. Sept. 
 and Oa. 
 
 Disharoon. Rather large, roundish-oblate, slightly conical, skin 
 yellowish green thickly dotted ; stalk short, cavity large, calyx 
 small, basin rather deep and narrow ; flesh white, with a fine sub- 
 acid, aromatic flavor, resembling that of Newtown Pippin. 
 Late autumn and early winter. Georgia. 
 
 Holland Pippin. Very large, roundish, somewhat oblong, and flat- 
 tened at the ends, sometimes slightly oblate ; greenish yellow, 
 becoming pale yellow or whitish yellow, with a brownish red 
 cheek ; stalk variable in length, usually short, cavity wide, acute ; 
 basin slightly plaited ; flesh nearly white, rather acid, with a 
 moderate flavor. Ripens early and mid-autumn, but is a good 
 cooking apple some weeks previously. Wholly distindl from the 
 Fall Pippin. An excellent culinary sort. 
 
 Hunge. Rather large, roundish, somewhat irregular and oblique ; 
 skin smooth bright yellow, with a faint dehcate blush ; stem half 
 an inch long ; basin rather deep, slightly ribbed ; flesh fine 
 grained, tender, sub-acid, " very good." Much cultivated in North 
 Carolina. Sept. and 061. 
 
 Keswick Codlin. Rather large, somewhat conical, obscurely rib- 
 bed ; greenish yellow, becoming light yellow ; stalk short, deep 
 set ; calyx rather large ; juicy, pleasant acid, moderate quality. 
 ^Succeeds well at the North. Fine for cooking ; very produ6tive, 
 bears early. Ripens early and mid-autumn, but may be used for 
 cooking in summer. 
 
 Lowell. (Orange, Tallow Apple, Tallow Pippin, Queen Anne, of 
 Northern Ohio.) Large, roundish-oblong, obtuse, slightly coni- 
 cal ; green, becoming rich yellow ; surface slightly oily ; stalk one 
 
Autumn — Acid — Not Striped. 207 
 
 inch long, basin deep, furrowed or plaited inside, rim obtuse, 
 even ; flesh yellowish white, rather coarse, rich sub-acid, or rather 
 acid, hardly first quality, but valuable for its fair surface and great 
 and early produ6liveness. Early autumn. Tree rather slender 
 and a moderate grower. 
 
 Maiden's Blush. Rather large, oblate, smooth, and regular, with 
 a fine, evenly shaded red cheek or blush on a clear pale yellow 
 ground ; stalk short ; cavity rather wide ; basin moderate, even ; 
 flesh white, fine grained, tender, pleasant sub-acid, but not rich. 
 Mid-autumn. Tree spreading. Although deficient in richness, it 
 is valued for its fair, tender, and beautiful fruit, and uniform pro- 
 du6tiveness. Valmble at the West. 
 
 Fall Harvey. Large, roundish-oblate, nearly regular ; pale yellow ; 
 stalk slender, one inch long, cavity moderate ; basin medium in 
 size, furrowed ; flesh fine grained, juicy, good, mild sub-acid 
 flavor. Moderate or poor bearer. Essex co., Mass. 
 
 Fall Orange. (Holden Pippin.) Large, roundish-ovate, or oval ; 
 light greenish yellow, becoming pale yellow ; rarely a brown cheek ; 
 stalk half an inch long, cavity narrow ; basin even-rimmed, slightly 
 plaited ; sub-acid, tender, good, best when fresh from the tree. 
 Shoots very stout, dark colored. Tree very hardy, bears while 
 very young, fruit always fair. 
 
 Fall Pippin. (Holland Pippin, erroneously.) Very large, round- 
 ish, obtuse, somewhat oblong-conical, a little flattened at the ends, 
 sometimes with large obtuse ribs ; color greenish, becoming a high 
 rich yellow when ripe, with some large shades of green about the 
 crown before fully ripe ; stalk large, in an acuminate cavity, basin 
 deep ; flesh yellowish, rather firm, becoming tender, rich, aroma- 
 tic, excellent. Leaves sharply serrate, shoots vigorous, rather 
 dark, diverging, becoming spreading ; tree large. Late autumn, 
 keeping into mid-winter. Mostly a moderate bearer — fruit some- 
 times water-cored. Excellent for cooking. Fine in nearly all 
 localities. 
 
 Hawley. (Dowse.) Quite large, roundish, slightly conical, some- 
 times nearly round, with a broad obtuse apex, and shghtly flat- 
 tened ; smooth ; pale green becoming yellow, sometimes a very 
 faint orange cheek ; stalk one-half to one inch long, slender ; 
 cavity wide, deep, acute, sometimes slightly obtuse ; basin deep, 
 slightly furrowed ; flesh yellowish white, fine grained, quite ten- 
 der, with a mild, rich, sub-acid, fine flavor. Ripens at mid-autumn. 
 Shoots of rather slow growth. Origin, Columbia co., N. Y. 
 Liability to dry rot and water-core has rendered it of little 
 value. 
 
 Porter. Above medium, oblong-ovate-conical, regular, often rib- 
 bed at apex ; bright yellow, sometimes a dull blush in the sun ; 
 stalk one inch long, slender, cavity rather small ; basin narrow ; 
 
208 
 
 Apples. 
 
 flesh tender, rich, rather acid, of fine flavor. Fair and produc- 
 tive. Early autumn. Succeeds in the Northern and Middle 
 
 Fig. 252. — Porter. 
 
 States. Leaves sharp serrate, 
 too acid for the table. 
 
 In some localities this fruit proves 
 
 Robersoii's White. Medium, oblong, flattened at ends, green, with 
 dark dots ; flesh yellowish, fine grained, crisp, with a sub-acid, 
 aromatic flavor. Late autumn. Tree vigorous, upright. A good 
 bearer. Maryland and Virginia. 
 
 Siberian Crab. This is the Pyrus baccata of botanists, a distinCi 
 species from all our common apples, which are varieties of the 
 Pyrus nialus. The cofunion Red Siberian Crab is very small, 
 about an inch in diameter, nearly round, with a brilliant scarlet 
 cheek, on a pale, clear, waxen yellow ground, stalk very long and 
 slender ; tree very produ6live, and bears when very young. Too 
 hard for preserving, but makes excellent jelly. The Large Red 
 Siberian Crab {P. prnnifolia) is about twice the size of the preced- 
 ing, round-ovate, calyx prominent, skin pale red and yellow. 
 Some seedhngs also from the common Red, have been triple the 
 size of the original. The Yellow Siberiati Crab is larger tlian tlie 
 common, of a line rich yellow. 
 
Winter — Sweet — Striped. 209 
 
 Winthrop Greenmg. Large, oblate, remotely conical, slightly rib- 
 bed, nearly regular; skin yellow, when ripe, with a little green, 
 sometimes a faint red shade to the sun ; stem short, cavity shal- 
 low, basin moderate ; flesh yellowish white, sub-acid, -very good. 
 Mid-autumn. A valued sort in Maine. 
 
 DIVISION III.— WINTER APPLES. 
 Class I. — Sweet Apples. 
 
 Se£lion I. — Striped with red. 
 
 Bailey Sweet. (Patterson Sweet, Edgerly Sweet.) Large, regu- 
 lar ovate, often slightly and sometimes considerably ribbed ; the 
 whole surface frequently a full bright red, in small, broken, indis- 
 tinft stripes and dots, on light ground ; stalk slender, one inch 
 long ; cavity small, narrow, slightly ribbed ; basin small, plaited ; 
 flesh very tender, not juicy ; flavor mild, rich, sweet ; fine. Early 
 winter. Origin, Perry, Wyoming co., N. Y. 
 
 Bentteys Sweet. Rather large, roundish-oblong, striped and 
 blotched with red on yellow ground ; stalk in a deep, narrow 
 cavity, calyx large, open ; basin deep ; flesh rather coarse, firm, 
 of moderate quality. Keeps long. Va. 
 
 Hartford Sweeting. (Spencer Sweeting.) Rather large, roundish, 
 slightly flattened ; striped with fine red on greenish yellow ground ; 
 stalk slender, cavity rather shallow, round ; calyx large, basin 
 shallow ; juicy, tender, rich, agreeable. Keeps through winter and 
 spring. Produ6live. Although hardly first-rate in quality, valu- 
 able for its produ6liveness and long keeping. A native of Hart- 
 ford, Conn. 
 
 Hocketfs Sweet. Large, roundish oblate, smooth ; lightly shaded 
 and obscurely striped with light dull red on a dull rich, yellow 
 skin ; flesh yellowish, coarse grained, somewhat crisp, compa6l, 
 with a very sweet and rather rich flavor. Early winter. North 
 Carolina. 
 
 Ladies' Sweeting. Medium, roundish-ovate, apex narrow ; striped 
 with red on pale yellow ground, a nearly uniform shade of fine 
 red to the sun ; faintly marbled or clouded with white over the 
 red, and cavity faintly rayed with white ; stalk short, cavity 
 small ; calyx and basin small ; tender, juicy, agreeable, fine. 
 Through winter and into spring. A profuse bearer. Growth fee- 
 ble. Newburgh, N. Y. 
 
 Mave7-ack'' s Sweet. Large, roundish-oblate, approaching conical ; 
 striped and shaded with bright red on yellow skin ; stalk short, 
 cavity rather large ; calyx open ; flesh fine grained, tender, of 
 sweet, very good flavor. Early winter. South Carolina. 
 
210 
 
 Apfles. 
 
 Fig 253. — Ladies' Sweeting. 
 
 Phillips' Sweeting. Medium or large, roundish, slightly flattened 
 and conical, regular ; mottled red, yellow, and dark red ; flesh rich 
 yellow, tender, juicy, crisp, sweet. Very handsome ; resembles 
 Ladies' Sweeting, but more showy and not equal in flavor. Early 
 winter. Growth upright, vigorous. Central Ohio. 
 
 Ramsdell's Sweeting. (Ramsdell's Red Pumpkin Sweet.) Rather 
 large, oblong, obscurely conical, regular ; dark rich red, with a 
 blue bloom ; stalk short ; basin rather deep, even ; flesh yellow- 
 ish, tender, sweet, rich, good second quahty. Tree vigorous, 
 upright, produftive. Late autumn and early winter. Conn. 
 
 Sweet Pearmain. (Henrick Sweet.) Medium size, roundish or 
 ovate-conical ; dark rich red, with rough dots ; stalk an inch long, 
 slender, cavity wide, round ; calyx woolly, basin very small ; flavor 
 sweet and rich. Through winter. Introduced from England 
 before the Revolution. Much valued in Central Ohio and further 
 west. 
 
 Sweet Romanite. (Sweet Nonsuch, of 111.) Size medium, round- 
 ish oblate, regular ; striped and shaded with bright red on green- 
 ish yellow ; stalk short ; calyx large, open, basin shallow, fur- 
 rowed ; flesh greenish yellow, firm, crisp, juicy, sweet. Keeps 
 through winter. Valuable at the West. 
 
 Sweet Vandevere. (Sweet Redstreak, Sweet Harvey.) Size medium, 
 oblong, slightly conical ; shaded and striped dull red on greenish 
 
Winter — Stveet — Not Striped. 2 1 1 
 
 yellow ; stalk small, cavity large, irregular ; basin wide ; flesh 
 tender, juicy, with a rich aromatic flavor. Growth crooked, a pro- 
 fuse bearer. Through winter. 
 
 Wing Sweeting. Medium, roundish, slightly oblong, ribbed ; color 
 bright red in small stripes and shades on yellow skin ; stalk 
 slender, basin and apex very sharply ribbed ; flesh whitish yellow, 
 sweet, good. A good bearer, and when well grown on strong soil, 
 a handsome and fine sweet winter apple. 
 
 Sedion II. — Not Striped. 
 
 Broadwell. Rather large, slightly conical, somewhat oblate ; 
 skin thin, smooth, greenish yellow ; stalk short, small, deep set ; 
 flesh white, tender, sweet, juicy, fine — and one of the best winter 
 sweet apples. Keeps through winter late into spring. Ohio. 
 
 Camak's Sweet. Size medium, roundish-conical, light green with a 
 warm cheek ; stem short or long, cavity narrow ; calyx open, 
 basin deep ; flesh firm, sweet, very good. A Southern fruit. 
 
 Danvers Winter Sweet. Medium or rather large, roundish, 
 remotely oblong or conical, obscurely ribbed ; greenish yellow, 
 becoming a rather dull rich yellow, sometimes an orange blush ; 
 stalk three-quarters to one inch long, cavity acute ; basin smooth, 
 narrow ; flesh yellow, sweet, rich. Growth vigorous, tree produc- 
 tive. 
 
 Green Sweet. Large or medium ; nearly round, slightly approach- 
 ing ovate-conical, regular ; surface green, with greenish white 
 dots ; stalk about an inch long, moderately thick, cavity rather 
 small and narrow, round, acuminate ; basin small, slightly fur- 
 rowed ; flesh greenish white, with a very sweet, spicy, good 
 flavor. Fair, produ6live and a long keeper. 
 
 Higby^s Sweet. Size medium, roundish, slightly oblate, pale yellow ; 
 stalk short ; basin deep, slightly furrowed ; flesh white, tender, 
 with a good, sweet flavor. Early winter. North-eastern Ohio. 
 
 Honey Greenijig. Large, oblong, oval ; greenish yellow with green 
 and grey dots ; stalk long, slender, deeply set ; basin broad, deep ; 
 flesh tender, mild, sweet, slightly aromatic. Grown at the West. 
 Tree vigorous, upright, an early and constant bearer. Nov. and 
 Dec. 
 
 Leicester Sweet. (Potter Sweet.) Rather large, oblate, greenish 
 yellow and dull red ; tender, rich, excellent, fine for dessert or 
 baking. Winter. Tree vigorous, not very productive. Origin, 
 Leicester, Mass. 
 
 London Sweet. (Heicke's Winter Sweet.) Rather large, oblate, 
 
 pale yellow ; stalk very short, deeply set ; basin abrupt ; flesh 
 
 whitish, tender, with a fine, sweet, aromatic flavor. Early winter. 
 Tree upright, a good annual bearer. 
 
2 1 2 Apples. 
 
 Tallman Sweeting. (Tolman's Sweeting.) Medium or rather 
 large, roundish-oblate, slightly conical ; clear light yellow, with a 
 clear brownish line from stalk to apex ; stalk nearly an inch long ; 
 calyx in a distin<5t, slightly wrinkled basin ; flesh white, firm, rich, 
 very sweet. Excellent for winter baking. Keeps into spring. 
 Young tree vigorous, upright, shoots becoming spreading ; leaves 
 wavy. Produ6live. Hardy far west. 
 
 Wells' Sweeting. Medium in size, roundish, tapering slightly to 
 base and apex ; color light green, with a brownish cheek ; stalk 
 short ; basin shallow ; flesh very white, tender, rich, agreeable. 
 Early winter. Newburgh, N. Y. 
 
 Winter Sweet Paradise. Rather large, roundish ; skin pale green- 
 ish yellow with a brown blush ; stalk short ; calyx and basin 
 small; flesh white, with a sweet, "very good" flavor. Ripens 
 through winter. Origin, Penn. Succeeds well at the West. 
 
 Class II. — With more or less Acidity. 
 
 Sedion I. — Striped with red. 
 
 Ailes. Large, oblate, striped and shaded red on yellow ; stalk 
 short, cavity narrow, basin medium ; flesh yellow, crisp, firm, with 
 a rich, sub-acid, " very good " flavor. Keeps through spring. 
 Chester co., Penn. 
 
 Baer. Rather small, roundish-oblong, striped red on greenish yel- 
 low ; stalk long, cavity wide and deep ; basin small, plaited ; 
 flesh tender, fine grained, pleasant, very good — keeps till spring. 
 Berks co., Penn. 
 
 Baldwin. Rather large, roundish, with more or less of a rounded 
 taper towards the apex ; shaded and striped with yellowish red 
 and crimson on yellow ground ; stalk three-fourths of an inch 
 long, rather slender ; calyx in a narrow, slightly plaited basin ; 
 flesh yellowish white, with a rich, sub-acid flavor. Young tree 
 vigorous, upright, shoots dark brown, diverging and ascending. 
 Very produ<5live. Ripens through winter. A first rate winter 
 apple in New England, New York, and Michigan ; mostly unsuc- 
 cessful at the West and South. Too tender, and mostly fails as 
 far north as Maine, unless grafted standard height. 
 
 The Baldwin is liable to vary in charafter ; the Late Baldwin 
 appears to be identical, but modified by external causes. 
 
 Ben Davis. (N. Y. Pippin, Kentucky Streak, CaroHna Red Streak, 
 Vifloria Red.) Large, roundish-ovate, slightly oblique, regular, 
 smooth, striped red on yellow ; stalk long, deep set ; basin deep, 
 wrinkled ; flesh whitish, tender, with a mild, good, but not rich, 
 sub-acid flavor. Succeeds well at the West, where it proves one 
 of the most profitable winter apples for market ; does not mature 
 well at the extreme North. An earlv and abundant V)earer. 
 
Winter — Acid — Striped. 
 
 213 
 
 Fig. 254. — Baldwin. 
 
 Bethlehemite. Medium, roundish-oblate, remotely conical, striped 
 red on yellow ; stalk short, deeply set ; basin deep ; furrowed ; 
 flesh yellowish white, tender, with a mild, sub-acid, very agreeable 
 flavor. Ripens through winter. Growth strong, upright. Ohio. 
 
 Black Gilliflower. Rather large, oblong-ovate, long conical, regu- 
 lar, obscurely ribbed ; surface dark, dull, reddish purple, inclining 
 to greenish yellow where densely shaded ; cavity very narrow, 
 acuminate ; basin very small, ribbed ; flesh greenish white, with a 
 rich, good, slightly sub-acid flavor, becoming dry when ripe. 
 Keeps through winter and late into spring. Shoots dark, rather 
 crooked, fruit always fair ; very produftive. Reje6led by most 
 cultivators on account of its very dry flesh, but a good baking 
 variety. Totally distinft from the Red or Cornish GilHflower. 
 
 Blue Pearmain. Very large, roundish, incHning to oblong, 
 slightly and obtusely conical; dark purplish red in large broken 
 stripes on lighter ground ; bloom conspicuous ; dots large, indis- 
 tindl ; stalk three-fourths of an inch long ; calyx deep set ; flesh 
 yellowish, mild sub-acid, good. Early winter. A thin bearer. 
 
 Buff. Large, round, oblate, smooth, distinctly striped with light and 
 dark red ; cavity broad and deep ; basin round, furrowed ; flesh 
 white, tender, sub-acid, mild, agreeable, " good," or perhaps "very 
 good," sometimes poor. Much valued at the South. 
 
 Bullet. (N. C. Greening, Green Abram.) Rather small, roundish ; 
 
214 Apples. 
 
 striped with light and dark red on greenish yellow ; stalk short, 
 often with a lip at base, cavity small ; basin deep ; flesh tender, 
 juicy, with a pleasant sub-acid flavor. Valuable in Va. and N. C. 
 as a long keeper. Tree produdlive. 
 
 Cantton Pem'main. Rather large, roundish or oblong-conical, red 
 on yellow ; cavity small, basin abrupt ; flesh yellowish, firm, rich, 
 spicy, mild sub-acid. Keeps till spring. Tree vigorous, spread- 
 ing, produftive. South and South-west. 
 
 Carnahati' s Favorite. Large, roundish conic, red on yellow ; cavity 
 and calyx large, basin furrowed ; flesh fine grained, pleasant, sub- 
 acid. Tree vigorous, productive. Keeps till spring. Ohio. 
 
 Carolina Queen. (Carolina Winter Queen.) Rather large, round- 
 ish, slightly oblate, smooth and regular ; greenish yellow shaded 
 and striped with light dull red ; stalk three-fourths of an inch 
 long, cavity wide and rather inclining to obtuse, basin ribbed ; 
 flesh yellowish white, sprightly, sub-acid, of an excellent flavor. 
 Early winter. Popular in North Carolina. 
 
 Carter. (Magnum.) Medium to large, roundish-ovate, red on 
 orange yellow ; stalk rather short, cavity deep, calyx large, open, 
 in a wide, deep, somewhat furrowed basin ; flesh tender, mild, 
 pleasant. One of the best apples in the Southern States. 
 
 Carthottse. (Gilpin, Romanite, Red Romanite, and Small Roman- 
 ite, of the West.) Medium or rather small, roundish-oblong, 
 nearly regular, apex flattened ; striped and shaded deep red on 
 greenish yellow ground ; stalk one-half to an inch long, slender ; 
 basin slightly furrowed, wide, distinct ; flesh tough, crisp, fresh, 
 agreeable, mild sub-acid, nearly sweet, of moderate quality. 
 Keeps fresh till late in spring. Much cultivated as a long keeper 
 at the West. 
 
 Chandler. Large, roundish, slightly flattened, somewhat angular, 
 striped and shaded red on greenish yellow ; stalk short, cavity 
 large, calyx small, in a wide, plaited basin ; flesh greenish white, 
 tender, with a moderately rich, sub-acid flavor. Early winter. 
 Conn. 
 
 Cogswell. Rather large, roundish-oblate, regular, striped rich red 
 on yellow ; stalk small, cavity large, russeted ; calyx short, basin 
 small ; flesh yellowish, compa6l, tender, scarcely sub-acid, with a 
 fine, rich, aromatic flavor. Through winter. An excellent des- 
 sert fruit. An abundant bearer every other year. Conn. 
 
 Cooper'' s Red. (Cooper's Market, Cooper's Redling.) Size medium, 
 oblong, conical, shaded and striped with red on yellow ; stalk 
 short, cavity deep, narrow ; basin small : flesh white, tender, with 
 a brisk, sub-acid flavor. Through winter. Shoots long, slender. 
 Profitable, although not of highest quality. N. J., N.Y., and Mich. 
 
 Cullasaga. Rather large, roundish, slightly conical, striped crimson 
 on yellow ; stalk short, slender, cavity deep, russeted ; calyx open. 
 
Winter— Acid—Striped. 2 1 5 
 
 basin shallow, furrowed ; flesh yellow, tender, very mild, aromatic, 
 rich. A well known, long keeping, valuable Southern fruit. 
 
 Detroit. (Red Detroit.) Medium or rather large, roundish or 
 slightly conical ; skin thick, smooth, dark purple when mature ; 
 cavity deep, basin shallow, plaited ; flesh white, often stained with 
 red, crisp, of an agreeable sub-acid flavor. 
 
 The Black Detroit, or Grand .Sachem, is a larger apple, more irre- 
 gular, rather dry fruit of inferior quality. 
 
 Dominie. (Wells, of Ohio.) Rather large, roundish-oblate ; sur- 
 face with narrow and distinft stripes of light red, on whitish yel- 
 low ground ; dots or specks large, rough ; stalk three-fourths ot 
 an inch long, cavity wide, deep, acute ; basin deep, obtusely rib- 
 bed ; flesh white, firm, mild sub-acid, spicy, fine flavored. Shoots 
 very long, vigorous, diverging, leaves drooping, coarsely serrate. 
 Produaive. Keeps through winter. Tender at the West. 
 
 Dutch Mignonne. Quite large, roundish, regular ; rich orange, 
 dotted, mottled, and obscurely striped with bright red, slightly rus- 
 seted ; stalk nearly an inch long, slender ; calyx large, open ; 
 basin large, round, even ; flesh firm, becoming tender, with a high, 
 rich, rather acid flavor. Early winter. Native of Holland. A 
 large, handsome, high flavored, but rather coarse truit. 
 
 Eustis. (Ben.) Rather large, roundish, very slightly ovate ; striped 
 and dotted with light rich red on rich yellow ; stalk very short ; 
 basin narrow, rather deep ; flesh yellowish, rich, sub-acid, fine. 
 Origin, Essex co., Mass. 
 
 Fall Queen of Kentucky. Large, oblate, slightly conic, oblique, 
 striped crimson on yellow ; stalk short, cavity broad, deep ; basin 
 laro-e ; flesh yellowish, crisp, tender, with a mild, sub-acid flavor. 
 Tree vigorous, upright, an early and abundant bearer. Much 
 grown and valued at the South and South-west. 
 
 Flushing Spitzenburgh. Medium, roundish conical, rich red on yel- 
 low, with large whitish or fawn spots ; cavity, basin, and calyx 
 small ; flesh whitish yellow, crisp, with a very mild sub-acid, 
 moderate flavor. Early winter. Shoots strong, brown, unlike the 
 slender, grey shoots of Esopus Spitzenburgh. 
 
 Granite Beauty. Large, roundish-ovate, longest at middle, ribbed, 
 skin yellow striped bright red ; stalk short, slender, cavity rather 
 small, ribbed ; basin medium, furrowed ; flesh juicy, rich sub-acid, 
 quality medium. Early and mid-winter. Growth rather spread- 
 ing. N. H. (Hov. Mag.) 
 
 Hall. Rather small, roundish, slightly oblate, striped red on green- 
 ish yellow, with russet dots ; stalk slender, curved, cavity round, 
 medium ; basin small, plaited ; flesh yellowish, fine grained, with 
 a very rich, mild sub-acid, aromatic flavor. Through winter. A 
 widely cultivated and highly esteemed Southern variety. Growth 
 moderate, upright, shoots slender, reddish. Hardy. 
 
2l6 
 
 Apples. 
 
 Herefordshire Pearmain. (Royal Pearmain, Winter Pearmain, 
 erroneously.) Medium in size, round-oblong, approaching obtuse- 
 conical ; surface mostly covered with indistinft stripes and soft 
 clouds of light red on greenish yellow, which on ripening becomes 
 a pale clear yellow ; stalk half an inch long, cavity small ; calyx 
 large, open ; basin narrow, plaited ; flesh yellowish white, fine- 
 grained, with a pleasant, mild sub-acid, aromatic, fine flavor. 
 Early winter. Best on light soils. Distinguished from Winter 
 Pearmain by its stronger shoots, less oblong form, and by the 
 soft shades and clouds of fine red, which cover the surface. 
 
 Hess. Medium, roundish or conical, striped with red ; stalk short, 
 rather stout, cavity narrow, deep ; basin deep, narrow ; flesh 
 greenish white, tender, with a very good, aromatic flavor. Through 
 winter. Pa. 
 
 Hollow Crown. Size medium, oblong, oval, flattened at crown ; 
 skin yellow, striped and splashed with red ; stalk short, in a mode- 
 rate cavity ; calyx closed, basin broad ; flesh yellowish, with a 
 sprightly excellent flavor. 061., Jan. (Downing.) 
 
 Hubbardston Nonsuch. Large, round-ovate, largest at the mid- 
 
 Fig. 255. — Hubbardston Nonsuch. 
 
 die, nearly regular ; color with small broken stripes and numerous 
 
Winter — Acid — Striped. 217 
 
 dots of light rich red on a rich yellow ground ; stalk three-fourths 
 to one inch long ; cavity acute, russeted ; calyx open, basin rib- 
 bed ; flesh yellowish, very rich, slightly sub-acid, with a strong 
 mixture of a rich sweet, flavor excellent. Early winter. A 
 • famous New England sort — fine at the North and North-west. 
 Shoots rather slender, grey. A native of Hubbardston, Mass. 
 Loses flavor by keeping. 
 
 Indiana Favorite. Medium, oblate, regular, handsome, shaded and 
 striped with red on rich yellow, with large yellow russet specks ; 
 stem short, cavity wide, calyx open, in a moderate even basin ; 
 flesh yellowish, crisp, a mild sub-acid, agixeable flavor, " very 
 good." Tree spreading, excellent bearer. Keeps remarkably 
 well. It is a seedling of the Vandevere Pippin and resembles it, 
 except in being of a deeper red and much less acid, and superior 
 in flavor. 
 
 Iota. C. Downing gives the following description of this apple : — 
 "large, oblate, angular, compressed horizontally; skin yellow, 
 mottled, marbled, striped and shaded with crimson ; stem short, 
 cavity large, calyx large and partially closed, in an abrupt furrowed 
 basin ; flesh white, fine grained, tender, vinous, rich and agreeable. 
 A delightful apple. Dec. to Feb." 
 
 Jonathan. Medium in size, round-ovate, or approaching truncate- 
 conical ; regular ; nearly covered with brilliant stripes of clear red 
 on a pale yellow ground ; stalk slender ; basin very distindt, rather 
 deep ; flesh white, very juicy, spicy, sub-acid, moderately rich. 
 Keeps through winter. Shoots slender, diverging ; tree very pro- 
 du6live ; fruit always handsome and fair. Kingston, N. Y. 
 
 The slender growth of the tree is an objedlion with cultivators. It 
 succeeds well in most localities. 
 
 Kaiser. (Red Seek-no-further.) Size medium, roundish-oblate, 
 often slightly oblique, shaded and obscurely striped with red on 
 greenish yellow ; stalk short, cavity large ; basin shallow, some- 
 times deep, furrowed ; flesh fine grained, mild sub-acid, slightly 
 aromatic, with a very good flavor. Small specimens have a small 
 cavity and are smooth, regular, and are free from ribs. Early 
 winter. South-eastern Ohio. Growth resembles Rambo. 
 
 King. (Tompkins County King.) Large, sometimes quite large, 
 roundish, ribbed ; color a deep red, in stripes ; flesh tender, juic\-, 
 rich, high flavored. Tree a strong grower with few branches. 
 Shoots slightly flexuous ; a good but not heavy bearer. Drops its 
 fruit rather early, and should be gathered soon. Early winter, and 
 keeps through winter. Succeeds East and West, at the North, 
 but not so well further South. 
 
 Lacker. Rather large, oblate, somewhat irregular ; striped light and 
 dark red on greenish yellow, with conspicuous whitish specks ; 
 stalk half an inch long ; basin furrowed ; flesh white, fine grained. 
 
2i8 Apples. 
 
 ■ firm, crisp, fresh, mild, agreeable, sub-acid. Keeps through win- 
 ter. Cultivated in Western New York ; originally from Lancas- 
 ter, Pa. 
 
 Limber Twig. (James River.) Large, roundish, slightly conical, 
 striped and splashed with red on yellow ; stalk long, slender, calyx 
 rather small ; flesh yellowish, very compact, not high flavored, but 
 cultivated in the South and West for its keeping properties. The 
 tree is ill-shapen, with pendent branches, whence its name. Dis- 
 tinft from the Willow Twig. 
 
 Long Stem of Pennsylvania. Rather small, roundish-oval ; shaded 
 and slightly sti'iped with red or crimson on yellow ; stalk long, 
 slender, curved, cavity large ; basin somewhat furrowed ; flesh 
 tender, crisp, with a rich, aromatic, sub-acid, excellent flavor. 
 Berks co., Pa. A fine dessert fruit. 
 
 Marstoii's Red lVi?iter. Large, roundish-oval, regular, slightly nar- 
 rowed to each end, smooth ; striped with bright red and crimson 
 on yellow ground ; stalk half an inch long, slender, cavity rus- 
 seted ; basin abrupt, round, smooth ; flesh yellowish, fine grained, 
 tender, juicy, high flavored. Ripens through winter. Origin, 
 New Hampshire. 
 
 McLellan. (Martin.) Medium in size or rather large, nearly round, 
 smooth, regular ; striped and mottled with lively clear red on yel- 
 low ground ; stalk three-fourths of an inch long, slender, cavity 
 narrow ; basin narrow, waved ; seeds small ; flesh nearly white, 
 fine grained, very tender, slightly sub-acid, agreeable, but not 
 very rich. Early winter. Very produftive. A native of Con- 
 nefticut. 
 
 Milam. Rather small, roundish, greenish, shaded and striped with 
 red ; flesh rather firm, with a pleasant, sub-acid, moderate flavor. 
 A good keeper. Although not of high flavor, it is widely culti- 
 vated at the West and South-west on account of its hardiness, 
 produfliveness, and good keeping qualities. Does not succeed 
 well further north. 
 
 Minister. Large, rather irregular, oblong-conical, ribbed, surface 
 more or less wavy, base broad, apex very narrow ; very distinftly 
 striped with red on greenish yellow ground ; stalk one inch long, 
 slender, cavity usually wide, shallow, and irregular ; flesh yellow- 
 ish, moderately rich, sub-acid, flavor second quality. Produtlive, 
 fair, and showy. Early winter. Shoots somewhat flexuous. 
 
 Mother. Rather large, oblong-ovate, approaching conical ; slightly 
 and obtusely ribbed ; color a high warm rich red on yellow ground ; 
 deep red to the sun — in obscure broken stripes and spots ; stalk 
 three-fourths of an inch long, cavity moderate ; basin small, 
 plaited ; flesh yellow, more so towards the outside, moderately 
 juicy, rich, very spicy, very mild sub-acid, with an admixture of 
 
Winter — Acid — Striped. 2 1 9 
 
 sweet. Somewhat resembles the Esopus Spitzenburgh in external 
 appearance, and in its rich yellow flesh and spiciness. Growth 
 slow. Late autumn and early winter. Worcester co., Mass. 
 
 Monk^s Favorite. Large, roundish, slightly oblate, ribbed ; mottled 
 and striped red on yellow ; stalk short, cavity wide, calyx small in 
 a broad basin ; flesh yellowish white, with a very good sub-acid 
 flavor. A long keeper. 
 
 Newark King. Size medium, conical ; skin smooth, red in streaks 
 on yellow ground ; flesh tender, rather rich, pleasant. Early win- 
 ter. Origin, New Jersey. 
 
 New York Vandevere. (Newtown Spitzenburgh, Ox Eye.) Me- 
 dium in size, round-oblate, regular ; color light red in indistinfl 
 streaks on yellow ground, often a high red where exposed ; dots 
 numerous ; stalk uniformly about half an inch long, cavity and 
 basin wide ; flesh light yellow, with a rich, mild, sub-acid, excel- 
 lent flavor. Early winter. Not always fair — succeeds best on 
 light soils. Shoots spotted ; leaves doubly serrate-crenate. 
 
 NicKAjACK. (Summerour, Berry, Edwards, Carolina Spice, Red 
 Hazel.) Rather large, smooth, handsome, roundish, slightly 
 oblong ; splashed, striped, and mottled with deep red, and with 
 large whitish spots ; stalk short, deep set, basin moderate, rim 
 obtuse, calyx open ; flesh yellow, rather firm, sub-acid, spicy, very 
 good. Keeps till spring. Growth irregular — a good bearer. A 
 standard Southern variety, and a good market sort in lower Ohio 
 valley. 
 
 Northern Spy. Large, roundish-conical, often flattened, slightly 
 ribbed, handsomely sti-iped with red ; stalk and calyx deep set ; 
 flavor rich, aromatic, mild sub-acid, fine. Keeps through winter 
 and late into spring ; preserves its flavor remarkably fresh. 
 Shoots dark, spotted, ereft, stout. A tardy bearer. To afford 
 fine fruit, the tree must be kept thrifty by good cultivation. A 
 native of East Bloomfield, N. Y. A fruit of the highest quality, 
 and profitable for market under proper cultivation, and with care 
 in picking, assorting, and packing. Succeeds throughout the 
 North and North-west, but less valuable further south. 
 
 Osceola. Size medium, roundish-oblate, angular ; skin yellowish, 
 shaded and striped with red, stalk small, cavity large, russeted, 
 basin deep ; flesh yellowish, firm, crisp, mild sub-acid, " very 
 good." A good keeper. Indiana. Resembles New York Van- 
 devere. 
 
 Pryor's Red. (Pryor's Pearmain.) Medium or rather large, 
 roundish, irregular, varying, apex often broad, sometimes narrow, 
 considerably or slightly ribbed ; color dull brick red on greenish 
 yellow in dots, shades, and obscure streaks, slightly russeted ; 
 stalk long or short, cavity small ; calyx open, basin narrow ; flesh 
 very tender, mild, rich, sub-acid, agreeable. Highly esteemed in 
 
220 
 
 Apples. 
 
 Fig 256. — Northern Spy. 
 
 Indiana, Kentucky, and Virginia — where it keeps till spring — and 
 succeeds well further north. Often a poor bearer. 
 
 Ragan. Large, roundish-ovate, striped and marbled with red on 
 light greenish yellow ground ; stalk medium to long, cavity deep, 
 basin deep ; flesh yellowish white, of a rich, spicy, rather acid 
 flavor. Early winter. Putnam co., Ind. 
 
 Rawle's Jannet. (Rawle's Jenneting, Neverfail, Rockremain.) 
 Medium in size, roundish, approaching oblong or obtuse-conical, 
 often oblique ; color pale red, distinft stripes on light yellow 
 ground ; stalk half an inch long ; flesh nearly white, fine, mild, 
 sub-acid, fine texture, crisp, juicy. Growth slow ; a profuse 
 bearer, with a portion of the crop knotty or under size. Keeps 
 through spring. Highly esteemed in the Ohio valley ; does not 
 succeed further north. The blossoms open ten days later than 
 usual, thus sometimes escaping spring frosts ; and hence the name 
 Neverfail. Hardy far west. 
 
 Red Canada. (Nonsuch, Old Nonsuch of Mass., Richfield Non- 
 such of Ohio.) Medium in size, roundish-conical, regular ; nearly 
 the whole surface covered with red, and interspersed with large 
 and rather indistinft whitish dots ; stalk about an inch long, in a 
 very wide and even cavity ; basin nearly even, moderate ; flesh 
 
Win ter — A cid — Striped. 
 
 221 
 
 fine grained, compaa, with a rich, sub-acid, high and excellent 
 flavor. Keeps through winter. Shoots rather slender, leaves 
 wavy. Produftive. Succeeds in New England, New York, and 
 Ohio. This is wholly distind from the Nonsuch of England, to 
 
 Fig. ZST.—Red Canada, or Old Nofisuch. 
 
 prevent confusion with which, the name Red Canada is preferred. 
 One of the finest table apples, often keeping late in spring. The 
 slender growth of the tree, the frequent scabbiness of the fruit, 
 and its moderate crops in some localities, are the chief drawbacks 
 on its value. 
 Red Winter Pearmain. (Red Lady Finger, Meigs, Red Fall Pip- 
 pin, Red Vandevere of Pennsylvania.) Size medium, oblong coni- 
 cal, dark purplish red on yellow, with numerous whitish dots ; 
 stalk short, cavity narrow ; basin small ; flesh whitish, very ten- 
 der and juicy, with a mild, slightly sub-acid, slightly aromatic 
 flavor. Mid-winter. Growth moderate, upright ; a regular bearer. 
 
 Robefs Seedling. Large, roundish-conic, obscurely striped with 
 lively red ; flesh yellowish, juicy, with a rich, high flavor. Early 
 winter. Succeeds in Middle and Western States. Tree vigorous 
 and produ(5live. 
 
 Rome Beauty. Large, roundish, very sHghtly conical ; mostly 
 covered with bright red on pale yellow ground ; flesh tender, not 
 fine grained, juicy, of good quality. Ripens early in winter. The 
 large size and beautiful appearance of this new Ohio apple render 
 it popular as an orchard variety. 
 
222 
 
 Apples. 
 
 Russet Peartnam. Size medium, roundish-conical ; faint red stripes 
 on greenish yellow ground ; flesh juicy, tender, rich, fine sub-acid 
 flavor. Through winter. 
 
 Shockley. (Waddel's Hall.) Medium, roundish-oblong, narrowing 
 to the eye ; yellow striped and clouded with red, with dark green- 
 ish russet blotches ; stalk long, slender, cavity narrow, deep ; 
 flesh firm, of good but not high flavor. Georgia. Ripens from 
 Oa. to March. Wm. N. White. 
 
 Smith's Cider. Medium or rather large, roundish-oblong, some- 
 what flattened at the ends. Shaded and slightly striped with light 
 red on pale greenish yellow, with a few conspicuous whitish yel- 
 low dots ; stalk slender, cavity rather deep, calyx large, basin 
 shallow, wrinkled ; flesh whitish, tender, crisp, with a sub-acid, 
 moderate flavor. Grown in Pennsylvania and the Ohio valley. 
 Valued for its hardiness, produ(5liveness, and handsome fair fruit. 
 
 Spitzenburgh, Esopus. Rather large, round-ovate, slightly coni- 
 cal ; surface a high rich red, rather obscurely striped ; stalk three- 
 
 Fig. 258. — Esopus Spitzenhcrgh. 
 
 fourths of an inch long, rather slender ; basin shallow, slightly 
 furrowed ; flesh yellow, firm, crisp, spicy, rather acid, nearly 
 
Win ter — A cid — Striped. 
 
 223 
 
 unequalled in its high rich flavor. Keeps through winter. Shoots 
 ascending and ereS, rather slender, leaves crenate. Usually a 
 moderate bearer. Succeeds best in New York, its native State. 
 
 Wagener. Medium, oblate, obscurely ribbed, shaded and indis- 
 tinftly striped with pale red, and a full, deep red in the sun, on 
 warm yellow ground ; often streaked with russet ; stalk three- 
 
 Fig. 259. — Wagener. 
 
 fourths of an inch long, cavity wide, rather obtuse ; basin even, 
 rather large ; flesh yellowish, fine grained, tender, compaft, mild, 
 sub-acid, aromatic, excellent. Ripens through winter. A native 
 of Penn Yan, N. Y. Succeeds well at the West. An early 
 bearer. 
 
 Wellford^s Yellow. Rather small, roundish-oblate ; faintly streaked 
 with red on pale yellow ; flesh yellow, fine grained, juicy, with a 
 rich, aromatic flavor. Rapid grower, great bearer, and long 
 keeper. Cultivated in Maryland and Virginia. 
 
 WesTfield Seek-no-further. (Connefticut Seek-no-further, 
 New England Seek-no-further.) Medium or large, roundish, often 
 slightly conical, obscurely striped with light dull red, more or less 
 russeted, rarely covered wholly with russet ; stalk slender ; calyx 
 partly open ; flesh tender, rich, spicy, of fine flavor. Early and 
 mid-winter. Tree produflive, fruit always fair. Leaves sharply 
 serrate. Succeeds well throughout the Northern States and 
 Ohio. 
 
224 Apples. 
 
 Willow Twig. Large, roundish, slightly conical, obtuse, very 
 regular ; greenish yellow, striped and mottled faintly with dull 
 red ; stalk short ; basin very wide and deep, rim obtuse ; tlavor 
 sub-acid, or rather acid, not rich. A long keeper. Shoots slen- 
 der. Cultivated much as a market apple in Southern Ohio. 
 
 Wine. (Hays' Apple, Hays' Winter.) Rather large, often quite 
 large, roundish, slightly flattened ; obscurely striped and mottled 
 with red on yellow ground ; stalk quite short ; cavity deep, acu- 
 minate ; calyx large, open ; basin large ; flesh yellowish white, 
 with a rich sub-acid flavor. Early winter. There are several 
 spurious varieties under this name. 
 
 WiNESAP. Size medium, round-ovate, slightly conical, sometimes 
 obscurely flattened ; color a lively deep red ; stalk slender, three- 
 fourths of an inch long ; cavity acute ; calyx small, in a finely 
 plaited basin ; flesh yellowish, firm, crisp, with a rich sub-acid 
 or rather acid flavor. Keeps through winter. One of the 
 best apples for baking. Growth rather irregular, fruit formerly 
 always fair, of late years more imperfeft. Widely cultivated 
 at the West and South-west. 
 
 Seflion II. — Not striped. 
 
 Aunt Hannah. Size medium, roundish, approaching ovate ; straw 
 color, with a very pleasant mild sub-acid, fine flavor, resembling 
 in chara6ler the Newtown PijDpin. Origin, Essex county, Massa- 
 chusetts. 
 
 Belle et Bonne. Large, roundish, flattened at ends, obtuse ; green- 
 ish yellow ; stem short ; calyx in a wide, deep basin ; flesh yel- 
 low, tender, large grained, sub-acid, agreeable, and very good. 
 Early winter. A Conne6ticut apple ; a strong growing and pro- 
 du6live variety, much esteemed in the neighborhood of Hartford. 
 
 Belmont. Rather large, roundish-conical or ovate-conical, apex 
 usually narrow, but sometimes quite obtuse ; faintly ribbed, 
 smooth ; color clear pale yellow, with sometimes a light vermilion 
 blush, and rarely with large thinly scattered carmine dots ; stalk 
 varying from half an inch long and stout, to an inch or more 
 long and slender ; basin in conical specimens, narrow and shal- 
 low ; in obtuse specimens, narrow and deep, with an obtusely 
 ribbed rim ; flesh yellowish white, compa(?t, crisp, becoming quite 
 tender, with a mild, rich, sub-acid, fine flavor. Leaves crenate. 
 Early winter. A profuse bearer. Excellent in New York, Michi- 
 gan, and Northern and Central Ohio — worthless at Cincinnati. 
 Tender at the West. 
 
 Brookes^ Pippiti. Large, roundish, slightly conical ; greenish yel- 
 low, with a faint blush ; stalk short and stout, cavity deep, russet- 
 ed ; basin small, shallow, furrowed ; flesh crisp, aromatic. Nov. 
 to Mar. Productive. Maryland and Virginia. 
 
Wiiifei' — Aci(' — Not Striped. 
 
 225 
 
 Fis'. 260. — Beliiioi/t. 
 
 Bullock's Pippin, or American Golden Russet. (Golden Rus- 
 set, Sheepnose.) Rather small, conical ; light yellow, sprinkled 
 and sometimes overspread with thin russet ; stalk long, slender ; 
 basin very small and narrow, ribbed ; flesh yellowish white, very 
 fine grained, becoming very tender, with a mild, rich, slightly sub- 
 acid flavor. Growth ere6l, shoots rather slender ; leaves sharply 
 serrate ; tree overbears. Early winter. When well ripened, this 
 apple is exceedingly delicate and tender ; sometimes it does not 
 become soft in ripening, when the quality is poor, and often worth- 
 less. It is too small to become very popular. Generally ren- 
 dered worthless at the East by black mildew, and becoming more 
 afFe6led with it at the West. 
 
 Canada Reinette. (Reinette du Canada, Canadian Reinette.) Quite 
 large, somewhat conical and flattened ; rather irregular, ribbed, 
 apex obtuse ; greenish yellow, sometimes a brown cheek; stalk 
 short, cavity wide ; calyx large, basin rather deep, irregular ; flesh 
 nearly white, rather firm, becoming quite tender, juicy, with a 
 good, lively sub-acid flavor. Early and mid-winter. 
 
 darkens Pearmain. Size medium, roundish, slightly conical ; skin 
 inclining to rough yellow and russety in shade, light rich red in 
 the sun, thickly dotted with whitish russet ; cavitv and basin me- 
 
226 Apples. 
 
 dium ; flesh yellowish white, with a very good sub-acid flavor. 
 Tree produftive. A well known Southern variety. 
 
 Cjunbcrland Spice. Rather large, varying from roundish conical to 
 long conical, the tapering sides being nearly straight and not 
 rounded ; color waxen yellow, with a slight vermilion tinge near 
 the base, and with black specks on the surface ; stalk half to 
 three-fourths of an inch long, cavity wide, slightly russeted ; calyx 
 open, basin even ; flesh yellowish white, breaking, rather light ; 
 core hollow ; flavor mild sub-acid, with a peculiar and agreeable 
 spiciness, of good quality. 
 
 English Russet. (Poughkeepsie Russet.) Medium or rather 
 small, roundish-conical, regular ; surface more or less overspread 
 with brownish russet on light greenish yellow ground ; in large 
 exposed specimens, wholly russeted ; stalk one-half to three- 
 fourths of an inch long, cavity moderate, round ; basin smooth ; 
 flesh greenish or yellowish white, texture fine, rather firm, with 
 an aromatic, sub-acid flavor. Keeps through spring, and often 
 through summer for twelve months. Growth upright, shoots 
 lively brown. A profuse bearer. A profitable market variety, 
 but of rather poor quality. 
 
 Eqitinetely. Fruit large, roundish, slightly oblate ; dark red on 
 whitish yellow ; stalk short, fleshy, cavity large ; basin deep, 
 irregular ; flesh yellowish, a little coarse, tender, mild sub-acid, 
 of medium quality. A valued Southern variety. 
 
 Fallawater. (Tulpahocken, Fornwalder.) Rather large, round- 
 ish, and slightly ovate-conical, very regular, smooth ; color a 
 smooth shade of dull red on light greenish yellow, with a few 
 large whitish dots ; stalk slender, cavity narrow, acuminate ; 
 basin small ; flesh greenish white, fine grained, .with a mild, 
 slightly sub-acid, moderate flavor. Early winter. A native of 
 Pennsylvania. Although this fruit is of cjuite moderate quality, 
 its large size and fair appearance render it very popular in Penn., 
 Ohio, and portions of the West. 
 
 Fitlton. Rather large, roundish, flattened at ends, slightly oblique ; 
 skin smooth, yellow, often with a handsome blush ; stalk rather 
 short, cavity deep ; basin large, slightly wrinkled ; flesh yellowish, 
 white, fine grained, with a mild sub-acid flavor. Illinois — valued 
 at the West. 
 
 Golden Ball. Large, often quite large, roundish, remotely conical, 
 ribbed ; fine yellow ; stalk short, slender, with fine green rays or 
 furrows radiating from the centre of the cavity ; basin very shal- 
 low ; flesh tender, rich, aromatic. Rij^ens late in autumn, and 
 keeps through winter. Liable to vary in size and fairness. Excel- 
 lent for cooking. Tree very hardy ; a poor bearer. Cultivated 
 chiefly in Maine. 
 
 Golden Pippin., of U^esfc/iesfer County. (American Golden Pippin, 
 
Winter — Acid — Not Striped. 227 
 
 New York Greening.) Form variable, oblate, globular or conic, 
 ribbed ; skin golden yellow ; stalk short, deeply set ; basin irre- 
 gular ; flesh yellow, tender, juicy, with a rich, refreshing, aromatic 
 flavor. Early winter. Tree spreading — very productive. 
 
 Golden Russet. (Golden Russet of Western New York.) Size 
 medium, roundish, usually a little oblong, sometimes slightly flat- 
 tened, nearly regular ; surface sometimes wholly a thick russet, 
 and at others a thin broken russet on a greenish yellow skin ; 
 stem slender, from half an inch to an inch long, being longest on 
 oblate specimens ; flesh fine grained, firm, crisp, with a rich, aro- 
 matic flavor. Shoots speckled ; tree rather irregular. Keeps 
 through winter. This is distinct from the English Russet, of 
 straight upright growtli, and a very long keeper, and from the 
 American Golden Russet or Bullock's Pippin. 
 
 Greeti Seek-iio-ftirther. Large, often quite large, roundish, slightly 
 approaching oblong obtuse conical ; greenish yellow becoming 
 yellow, specks large and conspicuous ; stalk very short ; calyx 
 large, basin slightly ribbed, deep ; flesh rather coarse, sub-acid, of 
 good flavor. 
 
 Grimes' Golden Pippin. Above medium, roundish, slightly oblong, 
 regular ; skin yellow, with large russet dots ; stalk "slender, in a 
 deep cavity ; basin deep, slightly wrinkled ; flesh of yellowish- 
 white, with a mild, sub-acid, agreeable, very good flavor. Nov. 
 Virginia and Ohio Valley. 
 
 Hughes. Large, roundish ; skin greenish yellow, with a blush ; 
 stalk slender ; calyx large, open ; basin wide, deep ; flesh fine 
 grained, tender, with an excellent, agreeable, aromatic flavor. 
 Berks co.. Pa. 
 
 Lady Apple. (Pomme d'Api.) Quite small, regular, flat ; a bril- 
 liant deep red cheek on light clear yellow, stalk and calyx deep 
 set ; flesh tender, delicate, sub-acid, flavor good. A fancy apple. 
 Winter and spring. Shoots small, dark, ere?t. Produftive. Tree 
 rather tender. 
 
 Loudon Pippin. Large or very large, roundish, slightly flattened, 
 obtuse-conical ; greenish yellow ; stalk very short ; calyx large, in 
 a smooth even basin ; flesh sub-acid, of a good second-rate flavor. 
 Early winter. Much cultivated in Northern Virginia ; and from 
 its large size and handsome appearance sells well in the Washing- 
 ton market. Produftive. 
 
 Michael Henry Pippin. Size medium, roundish-ovate, apex nar- 
 row ; yellowish green ; stalk short, rather thick ; basin narrow ; 
 flesh yellow, tender, juicy. Growth upright. Through winter. 
 Origin, Monmouth co., N. J. 
 
 Monmouth Pippin, (^ed-cheeked Pippin.) Rather large, round- 
 ish-oblate, light greenish yellow, with a fine red cheek ; flesh crisp, 
 juicy, mild sub-acid, with a good rich flavor. Keeps through winter. 
 
228 
 
 Apples. 
 
 Afonsiroiis Pippin. (Gloria Mundi, Ox Apple, Baltimore.) Very 
 large, roundish, somewhat flattened at the ends, slightly angular 
 or ribbed ; skin smooth whitish green, becoming whitish yellow ; 
 stalk stout, short ; calyx large, basin wide, deep, somewhat 
 ribbed, with an obtuse rim ; flesh white, tender, rather coarse, 
 sub-acid, not rich. Late autumn and early winter. A good cook- 
 ing apple. 
 
 Newtown Pippin. (Pippin, Green Newtown Pippin.) Medium or 
 rather large, roundish, oblique, slightly irregular, remotely conical 
 or else a little flattened ; dull green becoming yellowish green, 
 often with a dull brownish blush ; stalk short, deep set, and sur- 
 rounded by thin, dull, whitish russet rays ; basin narrow, shallow ; 
 flesh greenish white, juicy, crisp, tine-grained, with a high, tine 
 flavor. Keeps through spring, and retains remarkably its fresh- 
 ness. Tree of rather slow growth, with a rough bark. The fruit 
 is very liable to black spots or scabs, unless under high, rich, and 
 constant cultivation. One of the best fruits for foreign markets. 
 A native of Newtown, Long Island, and has rarely succeeded 
 well in New England. Tender far west. 
 
 tig. 261. — Green Ne^viown Fippiti. 
 
 Newark Pippin. (French Pippin, of some.) Rather large, round- 
 oblong, regular ; greenish yellow, becoming yellow ; stalk and 
 calyx deep set ; tiesh tender, rich, and high flavored. Growth 
 crooked, irregular. Early winter. 
 
Winter — Acid — Not Striped. 229 
 
 Ortley. (White Detroit, Ortley Pippin, Warren Pippin, White 
 Bellflower, Woolman's Long, Detroit, Jersey Greening, Detroit of 
 the West.) Large, roundish, somewhat oblong-ovate, pale yellow, 
 slightly tinged with pink in the sun ; stalk about an inch long ; 
 sometimes short, but always slender ; cavity deep and narrow ; 
 basin rather deep, nearly even or slightly plaited ; flesh sub-acid, 
 crisp, sprightly, rich, fine. Shoots slender. This fine fruit has 
 had a high reputation in the Ohio Valley, but it is becoming much 
 aflfected with the black mildew or scab. 
 
 Peck's Pleasant. Large, often quite large, roundish, sometimes 
 remotely oblong, often a little oblique, usually slightly flattened ; 
 smooth and regular ; color light green, becoming yellow, with a 
 brown blush ; stalk very short, one-fourth to one-half an inch 
 long, thick, rarely longer and somewhat slender ; calyx open, 
 basin abrupt, rather deep ; flesh compaft, very tender, with a 
 mild, rich, fine, clear sub-acid, Newtown Pippin flavor. Early 
 winter ; poor, if too ripe. Growth rather ered. Shoots some- 
 what diverging. A good bearer ; fruit always fair. Tender far 
 west. 
 
 Pittsburgh Pippin. (Father Apple, Switzer Apple, William Tell.) 
 Large, roundish-oblate ; pale yellow ; stalk small, cavity large ; 
 basin broad-furrowed ; flesh tender, with a mild sub-acid flavor. 
 Early winter. Valued in Pennsylvania. An irregular, spreading 
 grower. 
 
 Pomme Grise. (Grey Apple.) Rather small, roundish-oblate, a grey 
 russet ; stalk slender, cavity wide, rather obtuse ; calyx small, 
 basin round ; flesh very tender for a russet, and fine grained, rich, 
 and high flavored. Canada. One of the best dessert apples for 
 the extreme north. 
 
 Pound Royal. (Pomme Royale, erroneously.) Large, sometimes 
 furrowed, roundish, slightly oblong, a little uneven ; surface whit- 
 ish yellow ; stalk slender, an inch and a quarter long, cavity 
 large ; basin furrowed, irregular ; flesh tender, breaking, fine 
 grained, mild, agreeable, sprightly. Ripens through winter. Tree 
 vigorous, produftive. Origin, Pomfret, Conn. 
 
 Progress. Rather large, roundish-conical, often slightly oblate ; 
 smooth, yellow, often with a brownish cheek ; stalk short, cavity 
 russeted ; calyx large, basin shallow ; flesh crisp, with a pleasant 
 sub-acid flavor. Conn. 
 
 Red Russet. Large, roundish-conical ; yellow, shaded with dull red 
 and deep carmine in the sun ; thickly dotted with some rough 
 russet ; stalk short and thick ; calyx with long segments, basin 
 narrow, uneven ; flesh yellow, solid, crisp, tender, with an excel- 
 lent, rich, sub-acid flavor, somewhat resembling Baldwin. (C. 
 Downing.) 
 
 Rhode Lsland Greening. (Greening.) Large, roundish-oblate ; 
 
230 Apples. 
 
 green, becoming greenish yellow, always fair, a dull brown blush 
 to the sun ; stalk three-fourths of an inch long ; basin rather 
 small, often slightly russeted ; flesh yellow — a rich yellow if much 
 exposed to the sun, and whitish yellow or greenish white if much 
 shaded — tender, juicy, with a rich rather acid flavor. Growth 
 strong, young trees crooked or oblique, shoots rather spreading, 
 leaves sharp serrate ; very produ6live, single trees sometimes 
 yielding forty bushels of fair fruit in favorable years, and orchards 
 500 bushels per acre. Fine in New England and New York. 
 Tender far west. 
 
 Roman Stem. Medium in size, round ovate ; whitish yellow, with a 
 faint brownish blush ; stalk one-half to three-fourths of an inch 
 long, with a fleshy protuberance at insertion ; cavity shallow ; 
 basin narrow, slightly plaited ; flesh tender, juicy, mild sub-acid, 
 good second-rate flavor. Keeps through winter. A New Jersey 
 fruit which succeeds well throughout the Ohio Valley and Middle 
 States. Hardy far west. 
 
 RoxBURY Russet. (Boston Russet, Putnam Russet of Ohio ) 
 Medium or large, roundish-oblate, remotely conical ; partly or 
 wholly covered with rather rough russet on greenish yellow 
 ground, sometimes a dull brown cheek ; stalk one-half to an inch 
 long, cavity acute ; basin round, moderate ; flesh greenish white, 
 rather granular, slightly crisp, with a good sub-acid flavor. Keeps 
 late in spring. Large specimens become conical, with short thick 
 stalks ; small specimens are more flat, and with longer and more 
 slender stalks. Growth spreading, shoots downy. Although not 
 of the highest flavor, its productiveness, uniformly fair fruit, and 
 long keeping, render this variety one of the most profitable for 
 orchard culture. It succeeds well throughout the Northern 
 States, but partially fails in a few localities at the West. 
 
 SwAAR. Rather large, roundish, slightly flattened at the ends, often 
 considerably oblate, sides regularly rounded, crown as wide as base ; 
 color greenish yellow becoming a rich yellow, sometimes faintly 
 russeted, and a small blush near the base, when much exposed 
 to the sun ; stalk rather slender, three-fourths of an inch long, 
 cavity round, moderate, or often small ; basin small, even ; flesh 
 yellowish, fine grained, compact, tender, with a very rich, mild, 
 aromatic, agreeable, slightly sub-acid flavor. Esteemed by some 
 as the finest winter table apple. Ripens through winter and keeps 
 into spring. Shoots ascending, buds large, leaves coarsely round- 
 ed serrate. Fruit apt to be scabby on old overloaded trees. Not 
 successful in all localities. 
 
 Tewksbury Blush. (Tewksbury Winter Blush.) Small, round- 
 oblate ; yellow with a red cheek ; flesh yellow, juicy, with a good 
 flavor. Keeps till midsummer. Very produftive. New Jersey. 
 
 Virginia Greening. Large, oblate ; skin yellowish, with large brown 
 
Winter— Add— Not Striped. 
 
 231 
 
 Fig. 262. — Swaar. 
 
 dots ; stalk and cavity large ; calyx open, basin large, abrupt ; 
 flesh yellow, coarse, with a rather pleasant sub-acid flavor. A 
 good keeper. Southern. 
 
 Western Spy. Large, round-ovate, very regular and even, with 
 a beautiful red cheek on a lemon yellow skin ; stem short, in a 
 small cavity ; flesh yellowish white, sub-acid, of a fine flavor — 
 hardly first-rate. Proved as yet only at the West. 
 
 White Pippin. (Canada Pippin.) Large, roundish, oblong, flat- 
 tened at ends ; light greenish yellow ; cavity large ; basin abrupt, 
 furrowed ; flesh yellowish white, sub-acid. Good, but not very 
 rich. Winter. Fair and produdlive, valued at the West and 
 South-west. 
 
 White Rambo. Rather large or medium, roundish-oblate, remotely 
 conical ; skin greenish yellow, becoming yellow ; cavity large ; 
 basin wide ; flesh yellowish, with a mild sub-acid, " very good " 
 flavor. Early winter. Ohio. 
 
 Wtiite Spanisli Reinette. (Reinette Blanche d'Espagne.) _ Very 
 large, roundish, oblong, sHghtly conical, somewhat angular, ribbed ; 
 yellowish green in the shade, rich brownish red next the sun ; 
 stalk short'^ cavity small and even ; calyx large, open ; basin deep, 
 angular; flesh yellowish white, crisp, flavor rich sub-acid. 
 
232 Apples. 
 
 Growth of tree and fruit resemble that of Fall Pippin, but it 
 keeps longer. 
 
 White Winter Pearmain. Rather large, conical, angular or 
 ribbed ; light yellowish green, with a brownish red cheek ; stem 
 short ; flesh whitish, fine grained, with a mild sub-acid, rich, fine 
 flavor. This is distindl from the Michael Henry Pippin, which it 
 resembles, and at the West is one of the best and most produftive 
 winter apples. 
 
 Winter Cheese. (Green Cheese.) Medium in size, oblate ; green 
 in the shade, red in the sun ; flesh very crisp, very tender and 
 delicate, sprightly, and of a fine, pleasant flavor. One of the 
 most highly esteemed early winter apples of Southern Virginia, 
 closely resembling the Fall Cheese, but a longer keeper. Be- 
 comes mealy and insipid after maturity. 
 
 Whiter Pippin of Geneva. Large, oblate, slightly angular ; yellow, 
 with a crimson cheek sparsely covered with grey dots ; stalk 
 small, cavity narrow ; calyx open, segments long ; basin open ; 
 flesh yellow, tender, vinous, excellent. Ripens through winter. 
 Tree and fruit resemble Fall Pippin. (C. Downing.) 
 
 Wood's Greening. Large, roundish, a little oblique, slightly flat- 
 tened, obscurely conical ; pale green, smooth ; stalk very short, 
 cavity acuminate ; calyx rather large, basin distinft, slightly 
 plaited ; flesh greenish white or nearly white, fine grained, slight- 
 ly crisp, tender ; flavor very agreeable, mild sub-acid, first-rate, 
 but not very rich. 
 
 Yellow Bellflower. (Bellflower, Yellow Belle Fleur.) Large, 
 often quite large, oblong-ovate, apex quite narrow and conical, 
 more or less irregular ; surface pale yellow, often with a blush ; 
 stalk slender ; basin ribbed ; seeds long ; flesh very tender when 
 ripe, fine grained, crisp, juicy, acid, becoming sub-acid, excellent. 
 Keeps through winter. Shoots yellowish, rather slender ; growth 
 of the tree rather upright ; succeeds best on rather light soils. 
 Adapted to the climate of the Northern and Middle States, as far 
 south as Kentucky, but fails by premature dropping in many 
 localities. More tart and less rich in cold summers, and far 
 North. Hardy at the West. 
 
 Yellow Newtown Pippin. Medium, or rather large, roundish, 
 oblate and oblique, more or less flattened ; yellow, with a brown- 
 ish red cheek, purplish before ripe ; stalk very short ; flesh firm, 
 crisp, with a rich, mild flavor. Closely resembles the Green New- 
 town Pippin, and believed by many to be identical, differing only 
 by a warmer exposure. It is fairer in some localities than the 
 Green, but is usually inferior to it in flavor. 
 
 C. Downing gives the following distinguishing points between these 
 two sub-varieties : " The Yellow is handsomer, and has a higher 
 perfume than the Green, and its flesh is rather firmer and equally 
 
Whiter — Acid — Not Striped 233 
 
 high flavored ; while the Green is more juicy, crisp, and tender. 
 The Yellow is rather flatter, measuring only about two inches 
 deep, and it is always quite oblique — projeding more on one side 
 of the stalk than the other. When fully ripe, it is yellow, with a 
 rather lively red cheek and a smooth skin, few or none of the 
 spots on the Green variety, but the same russet m_arks at the 
 stalk. It is also more highly fragrant before and after it is cut 
 than the Green. The flesh is firm, crisp, juicy, and with a rich 
 and high flavor." 
 
CHAPTER II. 
 
 THE PEAR. 
 
 The Pear, when grown to full perfe6lion, is distinguished for its great 
 delicacy, its melting and juicy texture, and its mild, rich, and deli- 
 cious flavor. Excelling the apple in these particulars, it falls below 
 it in injportance in consequence of the less uniformly healthy habit 
 of the tree. 
 
 PROPAGATION. 
 
 The best trees are raised from seedling stocks ; suckers, unless 
 unusually furnished with fibrous roots, are of crooked, one-sided, 
 and stunted growth. 
 
 Raising the Seedlings. The seeds, after separation from the fruit, 
 should be kept as already described for apple-seeds, by mixing with 
 sand or leaf mould. The soil for the seed-bed should be unusually 
 deep and fertile, rather damp than otherwise, and should have a 
 good manuring with lime and ashes, and an abundant supply of 
 peat or muck, if the soil is not already largely furnished by nature 
 with this ingredient. 
 
 The mode of sowing the seeds may be the same as that described 
 for the apple, in drills from one to two feet apart. The more thinly 
 they are sown, the less will be the danger of disaster from the leaf- 
 blight ; and for this reason, drills near together, with the seeds 
 somewhat sparingly scattered in them, will be found best. 
 
 The leaf-blight is the most serious evil met with in the culture of 
 pear-seedlings. It is more formidable in some seasons than in 
 others. Commencing about midsummer, sometimes earlier, but 
 more frequently later, it is first indicated by the leaves in certain 
 parts of the seed-beds turning brown ; in a few days they fall oflF; 
 other portions of the beds are successively attacked, till all the seed- 
 lings become more or less denuded, those last affefted occupying 
 
Propagation. 235 
 
 the most favorable portions of the soil. As a necessary conse- 
 quence, growth immediately ceases ; and if they are attacked early, 
 and have made but little previous growth, they are nearly ruined, 
 and few will survive the succeeding winter, for they never make a 
 second growth the same year of any value. But if their previous 
 growth has been vigorous, and the blight appears late in summer, 
 much less injury is sustained. The best remedy is high cultivation, 
 on good new soil, and taking out daily every diseased tree. 
 
 Wmtering the Yoicug Seedlings. The frequent destrudtion of the 
 trees the first winter is another serious evil. The danger is least 
 with those that have made the best well-ripened growth ; hence it 
 becomes very important to secure healthful vigor by the adoption of 
 the cultivation previously mentioned. But in many localities, pear 
 seedlings, which are always remarkably free from fibrous or lateral 
 roots the first year, are drawn out by the freezing of the soil, and 
 either destroyed or greatly injured. Several modes have been pro- 
 posed to prevent this result, and have been tried to a greater or less 
 extent. One is to induce the emission of lateral roots, by taking up 
 the young seedhngs from the thickly sown beds early in the season, 
 and, as soon as four leaves have appeared, cut off their tap roots and 
 reset them in the nursery-rows. Robert Nelson, of Newburyport, 
 Mass., pursued this course with great success ; but its general 
 utility may be questioned, except during a rainy period or on favora- 
 ble soils, unless abundant watering is given. A more easy as well 
 as safe mode would perhaps be to cut off the tap roots, at the same 
 age, by means of a sharp spade thrust beneath the soil, and without 
 transplanting. Neither of these modes could be successfully applied 
 except to large, vigorous seedlings, growing in a deep, rich soil. 
 
 But where the growth of lateral roots has not been eftefted, and 
 the consequent danger is greater of their being drawn upwards by 
 frost, much protetlion may be given them by covering the whole 
 ground with forest leaves to a depth of several inches ; and if the 
 rows are near each other, and the trees several inches or a foot 
 high, they will prevent the leaves from being swept off by the winds. 
 The incursion of mice may be avoided by placing the seed-beds as 
 near as practicable to the middle of a clean ploughed field, and by 
 encircling the ground with a bank or ridge of fresh earth thrown up 
 tor this purpose, about a foot high. Mice will not pass such a 
 boundary under the snow. 
 
 Taking up the seedlings late in autumn, and burying them in a cel- 
 lar, or laying them in by the roots and nearly covering the whole 
 stems, will preserve them safel)'. 
 
236 Pears. 
 
 Budding may be performed the first summer after transplanting 
 if the stocks have made a good growth. The management of the 
 young trees is the same as for apples, by grafting or budding near 
 the surface of the ground, and heading down, trimming, and cultiva- 
 tion. But as pear-stocks are valuable, budding is to be preferred to 
 grafting, because it may be repeated in case of failure. Root-graft- 
 ing, in the mode adopted for the apple, nearly always fails. It is 
 successful when large, entire, and branching roots are taken, and 
 the grafts inserted above the crown. 
 
 DWARF PEARS. 
 
 For orchard culture, and in most parts of the country where the pear 
 flourishes with great vigor and proves highly produftive, pear-stocks 
 will doubtless always be found preferable to all others. The advan- 
 tages of a dwarf growth on dissimilar stocks have been already 
 pointed out under the head of stocks. Such trees are not so long- 
 lived as on pear-roots, and they require more thorough and fertile 
 culture, and care in pruning. But they have some important advan- 
 tages, such as coming soon into bearing, occupying a fifth part of 
 the ground, thriving in many soils where pear-stocks will not, and 
 in a few instances improving the quality of the fruit. 
 
 The only reliable stock is the French quince. Nearly all the 
 experiments with the mountain ash have sooner or later proved fail- 
 ures. Budded or grafted upon apple seedlings, pears sometimes 
 make a feeble growth for a few years ; but unless the grafts them- 
 selves throw out roots, by planting beneath the surface, they sooner 
 or later perish. It sometimes happens that grafts of a few varieties 
 inserted at standard height, grow and bear for a few years. The 
 thorn has been used in England, and to some extent in this country, 
 with partial success. But all other kinds of dissimilar stocks have 
 given way to the quince., which is much superior for general use to 
 any other. 
 
 The varieties of the pear do not grow with equal facility ujaon the 
 quince. A few, as the Duchesse d'Angouleme, Louise Bonne of 
 Jersey, and Beurre Diel, are so much improved in quality that their 
 cultivation on pear stocks is discontinued by most fruit-growers. A 
 large number flourish well, but are little changed in quality, as White 
 Doyennd and Dearborn's Seedling. A few, on the other hand, suc- 
 ceed badly or wholly refuse to grow upon quince stocks, without 
 double working, which consists in first budding some freely growing 
 pear upon the quince bottom, and then budding or grafting the 
 " refraftory " sort into the pear shoot. 
 
Pears. 237 
 
 As a general rule, double-worked trees do not flourish for a great 
 length of time. Single-worked have done well for thirty or forty 
 years under favorable influences. 
 
 The following list, made out chiefly from the combined experience 
 of European and American cultivators, may prove valuable to those 
 commencing with dwarf pears : 
 
 I. Pears succeeding better on quince than on pear stocks, and which 
 should he tnostly worked as dwarfs. 
 
 Louise Bonne of Jersey, Long Green of Autumn, 
 
 Duchesse d'Angouleme, Keurre d'Amalis, 
 
 Easter Beurre, Glout Morceau, 
 
 Beurre Diel, Vicar of Winkfield. 
 
 1 1 . Pears usually succeeding well both on pear and quince. 
 
 Beurre Sterkmans, Epine Dumas, 
 
 Buffum, Oswego Beurre, 
 
 White Doyenne, Napoleon, 
 
 Stevens' Genesee, Capiaumont, 
 
 Chaumontelle, Jargonelle, 
 
 Early Rousselet, St. Germain, 
 
 Van Mons' Leon Le Clerc, Summer Franc Real, 
 
 Jaminette, Tyson, 
 
 Dearborn's Seedling, Madeleine, 
 
 Doyenn^ d'Alengon, Compte de Lamy, 
 
 Osband's Summer, Duchesse d'Orleans, 
 
 Bloodgood, Forelle, 
 
 Jersey Gratioli, Delices d'Hardenpont, 
 
 Passe Colmar, Figue, 
 
 Pound, or Uvedale's St. Germain, Beurre Langelier, 
 
 Beurre d'Anjou, Doyenne Boussock, 
 
 Catillac, Nouveau Poiteau, 
 
 Soldat Laboureur, St. Michael Archange, 
 
 Triomphe de Jodoigne, Josephine de Malines, 
 
 Urbaniste, Bergamotte Cadette, 
 
 Rostiezer, • Figue d'Alengon, 
 
 Kingsessing, Beurr^ Superfin. 
 
 III. Pears growing on quince, but better on pear stocks. 
 
 Beurre d'Aremberg, Bartlett, 
 
 Onondaga, Doyenn^ d'Ete, 
 
 Seckel, Belle Lucrative. 
 Gray Doyenne. 
 
 IV. Pears usually failing on quince, unless double-worked. 
 
 Beurr^ Bosc, Washington, 
 
 Marie Louise, Paradise d'Automne, 
 
 Gansel's Bergamot, Sheldon, 
 
 Dix, Dunmore. 
 Winter Nelis, 
 
238 Pears. 
 
 The result is not always the same in different soils and in different 
 seasons. The Seckel, for instance, has wholly failed in one year, 
 and in another, on the same spot of ground, has grown well. The 
 White Doyenne grew finely one summer, and almost totally failed 
 the next. Some sorts which in nearly all cases do well, occasionally 
 prove unsuccessful. A few, uniformly, in all seasons and in all soils, 
 make a rapid and vigorous growth, of which the Louise Bonne of 
 Jersey is perhaps the most striking example ; some others, again, 
 invariably fail (unless double-worked), the most prominent among 
 which stands the Beurrd Bosc. Indeed, so averse is this variety 
 to a union with the quince, that it is by no means certain that it 
 may not soon fail if worked in whatever manner. In some places, 
 however, double-working has given it smooth and fair fruit where it 
 has been cracked and blighted on the pear. Both this and the 
 Flemish Beauty, as well as the Marie Louise, and some others, suc- 
 ceed well when grafted on the hawthorn. 
 
 The changes wrought by the quince stock are often important 
 and interesting. T. Rivers states that the Beurre d'Aremberg ripens 
 several weeks earlier in winter ; that the Easter Beurre is rendered 
 more productive and matures its fruit, while on the pear it is a bad 
 bearer, and does not ripen ; that the Fortunee is a "perfeft crab" 
 upon the pear, but on the quince is melting and juicy ; that the 
 Glout Morceau is imperfe6l and ripens badly on the pear, but is 
 always fair and attains a high and mature flavor on the quince. As 
 a general effe6l, the size of the fruit is increased, but in a few cases 
 it is rendered more gritty in texture. 
 
 Pruning Dwarf Pears. Dwarf pear trees are usually pruned 
 into the pyramidal and conical form, the latter differing only in its 
 broader shape. The principle to be adopted in pruning has been 
 already explained on a former page ; the extent to which it must be 
 carried, should be such as to keep the trees within ten or twelve 
 feet in height, and six or seven feet in diameter at the base. A 
 greater height increases the difficulty of pruning. The same reason 
 forbids the adoption of a head with a clean stem below, as in com- 
 mon standards. 
 
 The pyramidal mode of pruning may be applied to pear trees upon 
 pear stocks. Dwarf trees may be planted from ten to twelve feet 
 apart. They will always need careful attention to pruning, and to 
 thorough and enriched cultivation of the ground. 
 
 In planting out the dwarf pear, the quince stock should be planted 
 a little below the surface to elude the borer, which often attacks the 
 quince, but rarely the pear. It is sometimes planted deeper for the 
 
Pear. 
 
 239 
 
 purpose of causing the pear to throw out roots of itself, thus chang- 
 ing the dwarf to a standard. This practice is objeftionable, as such 
 roots are apt to be few or one-sided, inchning or prostrating the tree. 
 It is also desirable to retain the bearing charafter of the dwarf 
 
 When dwarfs become old, or begin to decline, pear roots may be 
 given to them, and renewed vigor imparted by planting a small pear 
 tree closely on each side, and when these become established, by 
 inarching them into the tree, as shown in the annexed cuts. It is 
 performed as follows : 
 
 Make a slit in the bark of the dwarf pear tree, a few inches above 
 
 Nv;.'^^:^^<=- ' 
 
 Fig. 263. Fig. 264. 
 
 a. Trunk of Dwarf Pear Tree, b, b, Pear Siocks inserted into it, for new bottom, 
 c. Cut for receiving the Pear Stock, d. Pear Stock, cut sloping before insertion. 
 
 ground, and across the lower end of the slit make a cross-cut, so as 
 to form an inverted j^. If the tree is large, make a notch instead of 
 the cut, sloping downwards, the better to admit the stock. Then 
 bend the stock against this notch or cross-cut, and mark it at that 
 point. Then with a knife set with the edge upwards at this mark, 
 cut the stock off with a slope two or three inches long. It is then 
 easily bent and inserted into the slit. It may be covered with graft- 
 ing wax, but grafting clay is much better. This is made of clay or 
 clay-loam one part, and horse manure two parts, well mixed together 
 — the addition of a little hair is an improvement. Cow manure is 
 entirely unfit, being too compact with the clay, and not possessing 
 the fibrous charafter of the other. 
 
 Horizontal Training, for walls or espaliers, is very rarely prac- 
 
240 
 
 p 
 
 tised or needed in this country. It is occasionally employed in 
 limited gardens, to form boundaries of walks, without occupying 
 much lateral space, and where it is desired to grow large and fine 
 specimens of fruit by strong exposure to the sun. The mode may 
 be briefly understood by the accompanying figure representing a 
 partly grown tree (Fig. 265). As the tree advances, shoots will be 
 
 Fig. 265. 
 
 produced from the sides of the horizontal arms ; these must be 
 stopped or pinched off early in summer, to prevent their drawing too 
 hard on the rest of the tree, and a similar course pursued with 
 them to that already described in a former chapter. The fruit-buds, 
 and all the shoots or spurs supporting fruit-buds, are to be cut 
 closely off wherever too thick for an even crop. Early in autumn 
 the shortened shoots are to be cut down, leaving the fruit-buds, only, 
 to bear the next season. By this regularity of pruning, the tree will 
 preserve a neat appearance, and bear regular crops. 
 
 The horizontal branches may be about one foot apart for large 
 pears, and eight inches for small ; and the trees, if on quince roots, 
 may be about ten feet apart. 
 
Pears. 24 1 
 
 SYNOPSIS OF ARRANGEMENT. 
 
 Division I. Summer Pears. 
 
 Class I. Distin£l pyrifonn. 
 
 Class II. Obscure pyriforin, obovate, or turbinate. 
 
 Class III. Roundish or oblate. 
 Division II. Autumn Pears. 
 
 Class I. Disttnd pyrifon/i. 
 
 Class II. Obscure pyrifor/n., obovate, or turbinate. 
 
 Class III. Roundish or oblate. 
 Division III. Winter Pears. 
 
 Class I. Distin£l pyrifonn. 
 
 Class II. Obscure pyrifonn, obovate, or turbinate. 
 
 Class III. Roundish or oblate. 
 
 FURTHER classification OF FORMS. 
 
 In addition to the several general forms mentioned in the preced- 
 ing synopsis, the shape is more particularly designated by compari- 
 son with well known sorts. No fruit has so many forms as the pear 
 in its different varieties ; and to assist the fruit-grower in preserving 
 a recollection of the distinftive characters of each, these forms are 
 classified in the following pages. The distinction between pyriform, 
 obovate, and oblate, which constitute the three principal divisions, 
 has been already pointed out in the chapter on describing fruits ; 
 but there are many subdivisions, or less distinCl modifications, which, 
 if accurately observed, would additionally distinguish the different 
 varieties. For example, pyriform pears may be divided into Bart- , 
 lett-shaped, where the general form is oblong, but both body and 
 neck rounded and obtuse ; IVinkJield-forni, longer and less obtuse , 
 Bosc-shaped, when the body is broad and the neck long and narrow ; 
 Tyson-form., similar to Bosc, but with a shorter and acute neck ; 
 Urbaniste-form, shorter and less distin6lly pyriform ; Diel-shaped., 
 where the body is large and rounded, and the neck short and obtuse ; 
 Madeleine-shaped, similar to the last, but of smaller body and lighter 
 form. 
 
 Obovate pears may be either Doycnne'-forjn, when they slightly 
 approach pyriform ; Buffuni-shaped, or distinft obovaie, when 
 gradually rounded towards the stem with no approach to a neck ; 
 or Bloodgood-shaped, similar to the last, but often shorter and taper- 
 ing, or rounded into the stalk. 
 
 These forms are, of course, more or less variable in the same 
 varieties, but those more generally prevailing are adopted. 
 
 1 1 
 
242 Forms of Pnirs, reduced one-half in Diameter. 
 PvRiFORM. — Bartlett-shaped. 
 
 Fig. 266. — Barllett. Fig 267. — Beiirri Ditvnl. 
 
 Winkjield-shaped. 
 
 F'ig. 26?,. — E)nile d'Heysi. 
 
 Fig. 269- — Wiiikjielti. Fig. 270. — I'erie Lnngi 
 
Forvis of Pears, reduced one-half in Diameter. 243 
 Pyriform. — Bosc-fonn. 
 
 Fig 271 — Beurri Bosc. 
 
 Fig 2-]2. — Dupny Charles. 
 
 Fig. 2Ti. — ConscUIer de la Cour. 
 
 Fig. 2-]i^— Pound. 
 
244 FovDis of Pears, reduced one-half in Diameter. 
 Pyriform. — Diel-sliaped. 
 
 Fig 275. — Doyenne dii Cornice. Fig. 276. — Beiirri Diel. 
 
 Fig. 2'n.—0>toiidiyg;a. 
 
 Fig. -i-^Z.— Black Worcester. 
 
Forms of Pears, reduced one-half in Diameter. 245 
 
 Pykiform. — Tyson-shaped. 
 
 Fig. 279. — Brandyzvine (two outlines). 
 
 »w — 
 Fig- 2S0 — Las Canas. 
 
 Fig. 2%\. — Wilmington. Fig. 2^2.— Rosabirne. Fig. 283.— 5/. Ghislain. 
 
246 Forms of Pears, reduced one-half in Diameter. 
 
 Obovate-pyriform. — Urbanisteform. 
 
 Kig. 284. — U rbanisie. 
 
 Fig. 2?,i.—PratL 
 
 Fig. 286. — King'sessing: Fie. 2S7. — Beiirre Keiines. Fig. 288. — Langelier. 
 
Forms of Pears, reduced one-half in Diameter. 247 
 
 Obovate-pyriform. — Madeleitieform. 
 
 Fig. 2&!).~Madekine. Fig. 290. — Alpha. Fig. 291 — Ittcontiue Fan Mons. 
 
 Obovate. — Doyennefo7-m. 
 
 V, y^\^. 
 
 Y\%,. ic)2.~ Doyenne Boussock. Fig. 2)3 iishhig. Fig. 794. — Doyenn^ Defais. 
 
248 Forms of Pears, reduced one-half in Diameter. 
 
 Obovate. — Buffvm-shaped. 
 
 Fig. 295. — Heathcot. Fig. 296. — Lewis. Fig. 297. — Dearhorfi' s Seedling. 
 
 Short Obovate. 
 
 Fig. 2()S,. — Bergamotte Cadette. Fig. zo/^.—Suulte 
 
 Fig. 300. — Beurrd Gt-is 
 d' Hiver. 
 
Forms of Pears, reduced one-half in Diameter. 249 
 
 Ohovate-Turbinate. — Bloodgood-shaped. 
 
 Y\%. -ioi.—Bloodgood. ¥\%. y>2.— Henry II'. F\g. -io^.—Bimc/as. ¥\g. Tp^—Payency. 
 
 Oblate. — Bergamof-s/iaped. 
 
 .^V•' 
 
 \ /' 
 
 *K. 
 
 Fig. -ios—Beur/-^ Goiibalt. Fig. 306. — Ca «.?<?/'.? BergafHoi. F"ig. 307. — F-idtcnt 
 
250 
 
 Pears. 
 
 The quality of pears is remarkably liable to change from ext J 
 causes. A difference in soil and cultivation exerts so great an ir u- 
 ence with many fine sorts, that while they possess the highest fla> or 
 when growing on favorable ground kept rich and mellow, they becor le .. 
 greatly inferior or even worthless in poor soil with neglefted cultur 
 Besides these, there are other influences dependent on a change of 
 locality, all of which taken together, have contributed to the great 
 diversity of opinion which exists in relation to many celebrated varie- 
 ties. The pomologist will hence perceive the difficulty of weighing 
 evidence for and against the different sorts, and of expressing a 
 degree of quality that shall coincide with the opinions of all. 
 
 It will be understood, that the quality given on the following pages, 
 refers only to pears tested in this country. Some European varie- 
 ties, which maintain a high charader at home, prove of no value 
 here. 
 
 In describing pears^ it may be well to repeat that the term base 
 applies in all cases to the part nearest the tree ; and apex, to the 
 part most remote. This is in accordance with universal pra6lice 
 among eminent botanists. The apex is usually termed the crown; 
 and it is sufficiently evident that the crown (upper portion or sur- 
 mounting part) cannot at the same time be the base. 
 
 DIVISION I.— SUMMER PEARS. 
 Class I. — Distinct Pyriform. 
 
 Bartlett. (Williams' Bonchretien.) Quite large, obtuse-pyriform, 
 somewhat pyramidal, surface wavy, clear yellow, sometimes a faint 
 blush ; stalk an inch and a fourth long, stout, slightly sunk ; basin 
 little or none ; apex slightly plaited, sometimes smooth ; flesh 
 nearly white, fine grained, exceedingly tender and buttery, with a 
 nearly sweet, sometimes faintly sub-acid, fine, moderately rich 
 flavor. Ripens end of summer and beginning of autumn ; and 
 far north, is striftly an autumn pear. The fruit, when not fully 
 grown, ripens and becomes of good quality if kept in the house a 
 week or two. Growth ereft, vigorous, leaves folded, slightly 
 recurved, shoots yellowish. Tree very produ6live, and bears very 
 young. Although not of the first class as to flavor, the many fine 
 qualities of this pear render it a general favorite. Fig. 266. 
 
 Beurre Giffard. Medium, pyriform slightly Bosc-shaped, but 
 shorter, skin greenish yellow, marbled red on the sunny side ; stalk 
 rather long, calyx closed, basin small ; flesh juicy, melting, slightly 
 vinous, exceedingly agreeable. Middle of August. Shoots slen- 
 der, reddish purple, growth stragghng. 
 
Summer — Distincl Pyriforni. 
 
 251 
 
 -fif 
 .3 
 
 Brandywine. Size medium ; conic-pyriform (Tyson-shaped), neck 
 acute ; smooth, dull yellowish green, partly russeted, crown thickly 
 russeted ; stalk three-fourths to an inch and a half long, fleshy at 
 insertion; flesh white, very juicy and melting, of fine flavor. 
 Leaves rather small, shoots pale olive, vigorous, upright ; tree 
 not very produftive. Ripens in August. A native of Delaware 
 CO., Penn. Grows well on the quince. Fig. 279. 
 
 Clapfs Favorite. Large, pyriform, body large tapering to the 
 crown, neck rather small ; skin smooth, yellowish green becomino- 
 yellow, dotted and shaded with red to the sun ; stalk rather short*^ 
 stout ; calyx partly closed, basin small wrinkled ; flesh greenish 
 or yellowish white, juicy, melting, perfumed, of very good quality 
 Ripens end of August and beginning of September, or about a 
 week before the Bartlett. Young shoots dark ourple, growth 
 strong and vigorous, resembhng that of the Flemish Beauty, with 
 which and the Bartlett it is supposed to be a cross. New and 
 promising. Dorchester, Mass. 
 
252 
 
 Pears. 
 
 ytilienne. Size medium ; slightly pyriform, approaching obovate, 
 regular ; whole surface clear yellow ; stalk an inch long, rather 
 stout, cavity small ; calyx small, ere6l or closed, basin rather shal- 
 low ; flesh half buttery, sweet, of good flavor, but often poor on 
 heavy soils. Late summer. Shoots yellowish. Productive, and 
 bears when very young. Proves fine at the South. 
 
 Madeleine. (Citron des 
 Carmes, Magdelen, Green 
 Chisel, incorreclly.) Medi- 
 um in size, slightly pyriform, 
 conic-obovate ; skin smooth, 
 pale yellowish green, rarely 
 a faint brownish blush ; 
 stalk slender, an inch and a 
 half long, cavity very nar- 
 row and small ; basin shal- 
 low ; flesh juicy and melt- 
 ing, usually faintly acid, 
 with an agreeable, delicate, 
 fine, refreshing flavor. Ma- 
 tures about midsummer, or 
 at the time of wheat har- 
 vest. Needs house-ripen- 
 ing. Shoots straight, ereft, 
 greenish, growth vigorous ; 
 tree rather liable to blight. 
 Leaves c^uite flat. 
 
 Pulsifer. Medium or rather 
 small, pyriform, Madeleine 
 or Rostiezer-shaped ; skin 
 dull yellow, sometimes 
 slightly russeted ; stalk pig. t,o^.— Madeleine. 
 
 short, curved, slightly sunk ; 
 
 basin shallow ; flesh juicy, melting, and when well ripened, of a 
 very good flavor. Middle of August. Shoots greenish, rather 
 ere6l. lUinois. New. 
 
 ROSTIEZER. Rather small, sometimes medium in size ; conic-pyri- 
 form, approaching obovate, nearly Madeleine-shaped, regular ; 
 skin dull brownish green, with a dark, dull, reddish brown cheek 
 to the sun, with whitish specks, and traces of thin russet ; stalk 
 an inch and a half to two inches long, slender, scarcely sunk ; 
 basin little or none ; flesh juicy, melting, sweet, with a very high, 
 perfumed flavor, of high excellence. Ripens late in summer. 
 For rich flavor, it has scarcely an equal among summer pears. 
 Shoots dark, large, leaves broad. 
 
 Skinless. (Sanspeau.) Rather small, long pyriform, body conic- 
 ovate, regular ; skin smooth, very thin, yellowish green, often dot- 
 
Suuivicr — Distiiicl Pyriforiu. 
 
 253 
 
 Fig. 310. — Piiisi/er 
 
 Fii; 311 — Rostiezer. 
 
 ted with reddish brown in the sun ; stalk about an inch and a half 
 long, slender, curved, cavity very small ; calyx closed or ereft. 
 basin minute, slightly ridged ; flesh half melting, juicy, with a 
 sweet, slightly perfumed, good flavor. Ripens immediately after 
 the Madeleine, or two weeks after harvest. Growth very' vigor- 
 ous, eretl, leaves flat, wavy. A profuse bearer ; fruit always 
 fair. 
 
 Supreme de Quiiieper. Medium or small, conic-obovate, yellow, 
 shaded with red ; stalk short, obliquely set, not sunk ; calyx partly 
 open, basin shallow ; juicy, melting, perfumed. First of August. 
 Becomes dry if not picked early. Shoots dark purple, rather ereft. 
 
 Tyson. Size medium, conic-pyriform, sometimes approaching 
 obovate ; bright yellow, with a reddish brown softly shaded cheek, 
 often some russet ; stalk an inch and a fourth long, inserted into 
 a fleshy prominence abruptly contracted from the rounded neck ; 
 basin very shallow, even ; flesh of fine texture, buttery, very melt- 
 
254 
 
 Pears. 
 
 Fig. 312. — Skinless. 
 
 Fig 313— 'O'-f""- 
 
 ing, juicy ; flavor nearly sweet, aromatic, slightly perfumed, excel- 
 lent. Ripens the last two weeks of summer. Shoots quite dark 
 brown, erett, vigorous. The tree does not come soon into bear- 
 ing. Penn. 
 
 Class II. Obscure Pyriform, Obovate or Turbinate. 
 
 Bloodgood. Size medium ; turbinate, approaching obovate, base 
 contrafted abruptly to the stalk ; yellow, touched with russet ; 
 stalk fleshy at insertion, an inch and a fourth long, set on the 
 rounded base without depression ; calyx scarcely sunk ; flesh yel- 
 lowish white, buttery and melting, with a fine, rich, aromatic 
 flavor. Sometimes rots at the core. On some soils the flavor 
 becomes poor and insipid. Ripens middle of August. Like all 
 
Summer — Ob ovate, etc. 255 
 
 early pears, it is best if house-ripened. Origin, Long Island, N. 
 Y. Fig. 301. 
 
 Dearborn's Seedling. Scarcely medium in size, obovate or Buf- 
 fum-shaped, regular, smooth ; surface clear yellow, with minute 
 specks ; stalk an inch long, sunk little or none ; basin very shal- 
 low ; flesh very fine grained, juicy, melting, and of fine flavor. 
 Ripens nearly with the Bloodgood, or middle of August. Shoots 
 straight, long, dark brown. Tree bears when young. Fig. 297. 
 
 Edward'' s Henrietta. Size, a little below medium ; obovate, crown 
 flattened ; stalk set on the rounded point of the neck ; skin 
 smooth, pale yellowish green, dots few ; stalk an inch and a half 
 long, cavity small or none ; calyx closed, basin shallow, faintly 
 plaited ; melting, juicy, sub-acid, with a good second-rate flavor. 
 Very produftive. Late summer. Origin, New Haven, Conn. 
 
 Limon. (Hagerston.) Size medium ; obovate, sometimes slightly 
 pyriform ; light yellow, with a reddish brown blush ; stalk an inch 
 and a half long ; cavity round, even, shallow ; calyx slightly 
 sunk ; flesh buttery, melting, of fine texture, with a mild, sweet 
 flavor slightly perfumed. Late summer. Shoots long, slender, 
 reddish brown. Belgian. 
 
 Manning's Elizabeth. Small, obovate, Seckel-form, smooth ; 
 surface yellow, with a lively blush ; stalk one inch long, cavity 
 round, shallow ; flesh very melting, saccharine, sprightly, per- 
 fumed, excellent. End of summer. Shoots diverging, dark red- 
 dish brown, serratures of the leaves very slight. Belgian. 
 
 Moyamensing. Medium or large, sometimes quite large, variable ; 
 round-obovate, rather irregular ; skin lemon yellow, sometimes 
 marked with russet ; stalk nearly an inch long, fleshy ; basin fur- 
 rowed ; flesh buttery, melting, good, but not first-rate. Ripens 
 from midsummer till autumn, quickly decays. Produ(5live. 
 Origin, Philadelphia. 
 
 Muscadine. Size medium; short obovate, regular, sometimes- 
 slightly oblique ; surface a little rough, yellowish green, thickly 
 dotted ; stalk an inch and a fourth long, rather stout, cavity very 
 small, even ; basin rather wide, shallow ; flesh buttery, melting, a 
 little coarse, rather rich, slightly musky, faintly astringent, mode- 
 rately good. Late summer, and early in autumn. Shoots rather 
 thick. 
 
 Osband's Summer. (Summer Virgalieu, erroneously.) Medium in 
 size, often rather small, obovate, regular, smooth and even 
 (Doyenne-shaped) ; sometimes remotely pyriform ; greenish yel- 
 low becoming yellow, with a reddish brown cheek, often faintly 
 russeted ; stalk three-fourths to one inch long, slightly sunk in a 
 nearly even cavity ; calyx ereft, in a round, nearly even, or 
 slightly wrinkled basin ; flesh white, granular, with a sweet, mild, 
 and fine flavor ; soon loses its flavor when mature. Ripens 
 
256 
 
 Pears. 
 
 early in August. 
 CO., N. Y. 
 
 Shoots yellowish olive, thick. Origin, Wayne 
 
 Ott. Small, roundish- 
 obovate, or short Seckel- 
 form ; greenish yellow, 
 russeted in part, rarely a 
 mottled red cheek ; stalk 
 an inch and a fourth long, 
 cavity small ; calyx rather 
 large, basin shallow ; 
 flesh melting, rich, per- 
 fumed, aromatic, closely 
 resemblinof tliat of its 
 
 early. 
 
 SUMME 
 
 Fig, 314. — OsbancTs Snmvier. 
 
 parent the Seckel. 
 Ripens quite early, or 
 by the first or middle 
 of August. Shoots rather 
 erect, brownish green, 
 leaves like Seckel. Ori- 
 gin, Montgomery co., 
 Pa. (The figure is larger 
 than average size.) 
 
 Pittneo, or Boston. Size 
 medium, obovate, slight- 
 ly oblong, smooth, yel- 
 low when ripe, russeted 
 around the stalk, which 
 is long, straight, slightly 
 sunk ; basin moderate, 
 wrinkled ; flesh juicy, 
 melting, pleasant, sweet, 
 somewhat aromatic. 
 
 Flesh dry, unless picked 
 Shoots rather ereft , light reddish brown. 
 ENNE. (Dovenn^ d'Et^.) Small ; round obovate, or 
 
Stimmer — Obovatc, etc. 
 
 257 
 
 short Buffum-shaped ; stalk an inch or an inch and a fourth lono-, 
 rather stout, slightly oWique, not sunk ; basin very shallow ; skin 
 a fine yellow, with a warm cheek brightly reddened at the crown, 
 and with radiating stripes of greenish yellow from the calyx ; flesh 
 
 Fig. 316. — Doyenne cTEU. 
 
 melting, juicy, sweet, with a pleasant, very good flavor. Skin 
 thin ; core small ; seeds small, white. Ripens latter part of July. 
 Tree bears very young. Shoots slender, reddish brown. 
 
 Uwchlan* Medium, obovate, sometimes roundish, skin yellow, 
 much russeted ; stalk rather long, sunk little or none, basin shal- 
 low ; flesh of fine texture, buttery, melting, with a rich, aromatic, 
 very good flavor. End of August. Ches'ter co.. Pa. New. 
 
 Class III. — Roundish or Oblate. 
 
 Dtichesse de Berry d''Ete. Small, roundish, sometimes oblate, occa- 
 sionally approaching obovate ; yellow, sometimes shaded light red ; 
 stalk short, slightly sunk, basin shallow ; juicy and melting, flavor 
 "very good." End of August. Shoots stout, light greenish. 
 
 Muskingum. Medium, roundish ; greenish yellow, thickly dotted ; 
 
 * Pronounced Yook'lan. 
 
258 Pears. 
 
 stalk long, cavity small ; basin shallow ; flesh melting, pleasant, 
 perfumed. End of Aug. 
 
 Sinnmer Portugal. (Passans du Portugal.) Size rather small, 
 often nearly medium, roundish-oblate, regular ; skin yellowish 
 green or pale yellow, with a handsome red cheek in the sun, 
 formed of the reddened dots ; stalk about an inch long ; calyx 
 stiff, ere6l ; cavity and basin shallow ; flesh white, breaking, ten- 
 der, juicy, moderately good. Late summer. Very producftive. 
 Shoots upright, reddish brown. 
 
 DIVISION II.— AUTUMN PEARS. 
 
 CLAS.S I. — DlSTINXT PyKIFORM. 
 
 Adams. Large, pyriform ; deep yellow, smooth, shaded red next 
 the sun ; stalk short, stout, wrinkled at base ; scarcely sunk, eye 
 small, closed, even with the crown ; flesh white, fine, melting, 
 rich, vinous, perfumed. Sept. and 061. Shoots dark brown, 
 tree upright. Mass. 
 
 Alpha. Size medium, pyriform, obovate or Madeleine-shaped, 
 smooth ; pale yellowish green, with a faint brown blush ; stalk 
 slightly sunk, basin moderate ; fine grained, buttery and good. 
 Ocl. Belgian. Fig. 290. 
 
 Ananas iVEfe. Rather large, obtuse-pyriform ; skin smooth, clear 
 yellow, with numerous small dots, often with a blush ; stalk stout 
 and fleshy, basin small ; flesh fine grained, buttery, and melting, 
 sweet and very good. Earh' autumn. Growth somewhat irregu- 
 lar, shoots brownish purple. 
 
 Andrews. (Amory, Gibson.) Medi\un or rather large, distinct pyri- 
 form, often slightly one-sided ; skin thick, dull yellowish green, with 
 a broad, dull red cheek ; stalk about an inch long, curved, scarce- 
 ly sunk ; basin shallow, sometimes deep ; flesh greenish, very 
 juicy, melting, of a fine, pleasant, agreeable flavor. On some 
 localities not first-rate. Ripens early in autumn. Very produ6f- 
 ive and fair. Shoots diverging. Origin, Dorchester, Mass. 
 
 Autumn Paradise. (Paradise d'Automne.) Rather large, dis- 
 tincl pyriform ; surface uneven, yellowish orange, with some thin 
 russet patches ; stalk an inch and a half long, not sunk ; basin 
 small, irregular ; flesh melting, very buttery, with a rich, high, 
 and excellent flavor. Ripens about mid-autumn. Shoots yellow- 
 ish, at first upright, afterwards becoming straggling, growth vigor- 
 ous. This pear resembles the Beurre Bosc, but is less smooth, 
 more irregular in form, has a less narrow neck, and more vigorous 
 growth. Shoots yellowish brown, speckled, irregular, leaves finely 
 serrated, slightly wavy. 
 
Antiimn — Distincl Pyriform. 259 
 
 Barry. Medium, pyriform, irregular ; yellow, rough, spotted red 
 on sunny side ; stalk short, obUquely set ; calyx small, basin nar- 
 row ; rather coarse, juicy, rich, perfumed. An excellent fruit. 
 
 oa. 
 
 Baronne de Mello. (Adele de St. Denis.) Medium, conic-pyriform 
 (often Tyson-shaped), sometimes obovate or turbinate, variable ; 
 skin rough, much russeted ; stalk fleshy at insertion ; flesh rather 
 coarse, very juicy and melting, vinous or sub-acid, of moderate 
 quality. 061. Tree vigorous, a great bearer. 
 
 Bergen Pear. Large, pyriform, sometimes approaching obovate 
 or turbinate, smooth ; yellow, with a handsome cheek ; stalk 
 curved, slightly sunk ; calyx and basin small ; fine grained, but- 
 tery, melting, sweet, excellent. Last of Sept. Long Island. 
 
 Beurrc Bachelier. Rather large, obovate, pyriform, irregular ; 
 green ; stalk rather short, obliquely set ; calyx partly closed, 
 basin shallow ; buttery, melting, vinous, aromatic, flavor mode- 
 rate. Nov.. Dec. Shoots reddish yellow, vigorous. Large, well 
 "•rown specimens are sometimes nearly Bartlett-shaped, small 
 ones approach roundish-obovate. Bark of the tree cracks. 
 
 Beurr6 Bosc. (Calebasse Bosc.) Large, very distind pyriform, 
 neck rather long and very narrow, acute, body broad ; surface 
 nearly smooth, deep yellow', russeted in patches ; stalk an inch and 
 a half long, slender, curved ; basin very shallow ; flesh juicy, but- 
 tery, rich,' perceptibly perfumed, sweet, excellent. Mid-autumn. 
 Growth moderate, a regular, even bearer. Fails on quince stocks. 
 Belgian. Fig. 271. 
 
 Beurre Difx.* (Diel, Diel's Butter.) Large, sometimes very 
 large, thick pyriform, neck short, obtuse, body very large ; small 
 specimens approach obovate ; skin dull yellow, with numerous 
 conspicuous dots, and some russet ; stalk an inch and a fourth to 
 an inch and a half long, stout, moderately sunk ; basin slightly 
 furrowed; flesh rather coarse, rich, sugary, buttery, juicy, fine. 
 Late autumn and early winter. Shoots large, spreading, irregu- 
 lar ; leaves roundish or broad. Succeeds well on quince stocks. 
 Belgian. Fig. 276. 
 
 Beurre Duval. Medium, obtuse pyriform or Bartlett-shaped ; pale 
 o-reen ; buttery, melting, with good flavor. 061., Nov. Pro- 
 du6live. Fig. 267. 
 
 Beurre Kennes. Medium, pyriform, somewhat Urbaniste-shaped ; 
 greenish yellow, russeted ; stalk thick, fleshy at insertion ; calyx 
 partly closed ; basin broad, shallow ; buttery, melting, sweet, rich, 
 perfumed. Excellent. 061;. Must be house ripened. Fig. 287. 
 
 Beurre Moire. Rather large, pyriform, approaching obovate ; green- 
 ish yellow ; stalk stout, curved, cavity uneven, basin shallow ; 
 
 * Pronounced Deel. 
 
26o 
 
 Pears. 
 
 flesh yellowish, slightly granular, buttery, melting, rich, variable, 
 often very good. Oct. Shoots purple, leaves wavy. 
 
 BeJirre A^antais. (Beurrd de Nantes.) Large, long pyriform or 
 pyramidal ; greenish yellow, with a red cheek ; stalk large, set 
 under a lip, not sunk ; calyx large, in a broad, furrowed basin ; 
 juicy, perfumed, very good. 061. 
 
 Fig. 317. — Beurre Nantais. 
 
 Beurre Soulange. Rather large, acute or conic, pyriform, or with 
 neck tapering into stalk, which is stout, curved, and fleshy ; pale 
 yellow, with traces of russet ; basin and calyx rather large ; melt- 
 ing, very juicy, rich, aromatic. Sept., 061. 
 
 Beurri Sterk7nans. (Sterkmans, Doyenn^ Sterkmans.) Size me- 
 dium, short pyriform, broad at the crown, slightly ribbed ; skin 
 greenish yellow, dotted and shaded red to the sun ; stalk an inch 
 or more long ; cavity small, uneven ; basin rather large, uneven ; 
 flesh fine grained, buttery, and melting, with a very good, slightly 
 vinous flavor. Late autumn. 
 
Ajitinun — Distill^ Pytiforni. 26 1 
 
 Canandaigna. Rather large, pyritbrm, somewliat irregular (Bartlett- 
 sliaped) ; lemon yellow ; stalk rather short, oblique"; basin small ; 
 flesh buttery, melting, rather rich. Sept. Shoots strong, erect, 
 light purplish red. 
 
 Capiaunwnt. (Beurre de Capiaumont.) Size medium, conic-pyri- 
 form, or Tyson-shaped, quite acute, approaching turbinate, regu- 
 lar ; skin smooth, yellow, with cinnamon red to the sun, distinftly 
 dotted, slightly russeted ; calyx widely reflexed, not sunk ; stalk 
 about an inch long, but varying ; flesh white, buttery, melting, 
 moderately juicy, sweet, ofte'n astringent, about second quality. 
 Hardy and produ6live. Leaves folded, recurved. Ripens about 
 mid-autumn. Belgian. 
 
 Compte de Paris. Size medium, pyriform, approaching obovate, 
 regular ; skin thick, somewhat rough, bright green, becoming yel- 
 low at maturity ; flesh nearly white, buttery," melting, juicy, with 
 an agreeable perfume. Ripens in October, and continues in use 
 a long time. One of Van Mons' seedlings. The tree is vigorous, 
 with a stout ereft growth, and appears to succeed well on the 
 quince. 
 
 Chancellor. Large, obtuse pyriform. large specimens nearly Bart- 
 lett-shaped, small ones obovate ; green ; stalk an inch long, 
 rather thick ; cavity small, irregular ; calyx small, basin contradl- 
 ed ; flesh melting, rich, agreeable. Mid-autumn. Germantown, 
 Penn. 
 
 Compfe de Flandre. Rather large, pyramidal-pyriform, often 
 oblique ; skin yellow, with small dots and thin russet ; stalk long, 
 set under a lip, with a little depression ; basin shallow ; flesh 
 juicy, melting, with an agreeable, refreshing flavor, very good. 
 
 Nov. 
 
 Conseiller de la Coiir. (Marechal de la Cour.) Large, pyriform 
 (somewhat Bosc form) ; greenish yellow, slightly russeted ; stalk 
 slender, not sunk ; basin small, calyx small,"nearly closed ; flesh 
 white, melting, sub-acid, juicy, of fine quality. Late autumn and 
 early winter. Tree vigorous, productive. Succeeds on quince. 
 Foreign. Fig. 273. 
 
 CoKufess of Lti7iay. Size medium, obovate-pyriform, somewhat 
 conic ; skin smooth, pale waxen yellow, with a thin red cheek ; 
 stalk about an inch and a half long, set without depression on the 
 rounded point of the neck, which is slightly russeted ; basin very 
 small, even ; flesh white, very juicy, melting, fine, very good. 
 Mid-autumn. 
 
 De Tongres. (Durandeau.) Large, pyramidal-pyriform, surface 
 uneven or knobby ; yellow, with bronze russet and red stripes ; 
 juicy, melting, rich, sub-acid, perfumed. 061., Nov. A large, 
 handsome, and excellent pear, but the tree is rather tender. 
 Shoots light brown, slender, spreading, leaves narrow. 
 
262 
 
 Pears. 
 
 Fig. 318. — Compte de Flandre. 
 
 Dix. Large, long pyriform, body round-ovate, tapering slightly to 
 the often oblique and slightly flattened and obtuse crown ; yel- 
 lowisli green, becoming deep yellow ; dots numerous, distin6l ; 
 stalk an inch and a quarter long, stout at each end, slightly sunk ; 
 basin small ; flesh rather granular, rich, juicy, sweet, often excel- 
 lent, sometimes rather acid. The fruit often cracks. Middle and 
 late autumn. A tardy bearer. Shoots yellow, rather slender, 
 often thorny ; leaves flat. A native of Boston, Mass. 
 
 Doyenne du Comice. Rather large, roundish-pyriform, some- 
 what pyramidal ; greenish yellow, becoming fine 3^ellow at maturi- 
 ty, often with a faint crimson blush, slightly russeted, thickly 
 dotted ; stalk short, stout, set obliquely in a small cavity ; calyx 
 small, in a deep, uneven basin ; flesh white, fine, melting, with a 
 sweet, rich, slightly aromatic flavor. Keeps long after fully ripe. 
 Oft. and Nov. Young wood apt to be injured. Fig. 275. 
 
Autumn — Distinct Pyrifonn. 263 
 
 Due de Brabant. (Waterloo, Meil de Waterloo, Fondante de Char- 
 neuse, Beurre Charneuse, Belle Excellente, Excellentissima.) 
 Large, roundish-pyriform, tapering to crown (somewhat Ononda- 
 ga-shaped), neck small ; greenish, dotted green, shaded crimson 
 on the sunny side ; stalk long, curved, scarcely sunk ; basin 
 irregular, ribbed ; flesh greenish white, buttery, and melting, 
 with a refreshing vinous flavor. 061., Nov. 
 
 DUCHESSE d'Angouleme. Very large, very obtuse-pyriform, some- 
 times oblong-obovate, surface uneven ; greenish yellow, often 
 some russet ; stalk an inch to an inch and a half long, very stout ; 
 cavity deep, often wide ; calyx small, basin uneven ; flesh yellow- 
 ish white, melting, buttery, juicy, very good when well grown, 
 poor or worthless when small ; succeeds admirably and is best on 
 quince stock. It has been remarked that when this pear weighs 
 less than four ounces it is worthless in flavor. Ripens mid- 
 autumn and later. French. 
 
 Duchesse d^ Orleans. Large, often only medium, sometimes long 
 pyriform, but usually obovate-pyriform, somewhat pyramidal ; 
 skin golden yellow, slightly russeted, sometimes nearly overspread 
 with russet, with a red cheek ; stalk thick, about an inch and a 
 half long, scarcely sunk ; basin small, even ; flesh buttery and 
 melting, rich ; when well ripened, delicious. Ripens mid-autumn. 
 A handsome, fine, French variety. Growth rather spreading, 
 shoots yellowish green. 
 
 Dumas. (Belle Epine Dumas, Due de Bordeaux.) Medium, long 
 pyriform ; greenish yellow ; stalk long, scarcely sunk ; basin shal- 
 low, regular ; calyx partly closed ; buttery, half melting, sweet, 
 flavor peculiar. Late autumn. Growth vigorous, succeeds on 
 quince. Shoots dark, speckled, leaves narrow. 
 
 Entile d'Heyst. Large, long pyriform (like the Winkfield) ; light 
 green with some brown russet ; stem variable, rather long, some- 
 times fleshy ; calyx small, basin narrow, deep, and knobby ; but- 
 tery and melting, fine, perfumed. Nov. Shoots long, brownish 
 yellow, diverging and straggling. Fig. 268. 
 
 Figue. Medium or rather large, pyriform-pyramidal, regular, body 
 rounding to the apex ; skin thin, green, partly russeted at crown, 
 often a dull red cheek, stalk an inch long, stout, very fleshy at 
 inserdon, not sunk ; basin none ; flesh rather coarse, melting, 
 juicy, rich, high flavored. Late autumn. 
 
 Figue d\4lent^on. Large, irregularly pyramidal or pyriform ; green, 
 spotted with russet ; flesh melting, juicy, vinous, sprightly, excel- 
 lent. 061. to Dec. Tree vigorous, produftive. Shoots reddish 
 purple, leaves thick. 
 
 Forelle. (Trout Pear.) Mediumor rather large, pyriform, approach- 
 ing oblong-obovate ; green, becoming clear yellow, with a deep ver- 
 
264 Pears. 
 
 milion cheek, dots margined with crimson ; stalk an inch long, 
 slender, cavity moderate ; basin rather abrupt and narrow ; flesh 
 buttery and melting, but not rich. Late autumn. Shoots dark, 
 purplish ; leaves small, nearly flat. German. A pear of great 
 beauty, which has contributed to its reputation. 
 
 Graslin. Large, pyramidal-pyriform, often tapering to the crown ; 
 skin thick, green, slightly russeted ; stalk long, slightly sunk ; 
 basin furrowed, flesh coarse, butterv, melting, rich, vinous. 06t.. 
 Nov. 
 
 Harvard. Medium or rather large, oljlong-pyriform ; skin russety 
 olive yellow, and with a reddish cheek ; stalk rather stout, sunk 
 little or none, oblique ; basin narrow ; flesh juicy, melting, tender ; 
 rots at the core if not house-ripened. First of autumn. Very 
 produ6tive, growth vigorous, fruit handsome, rendering it profit- 
 able for market, although only second-rate in quality. Origin, 
 Cambridge, Mass. 
 
 Lodge. Medium, pyriform, neck small, narrow, very acute, some- 
 times ribbed and irregular ; greenish brown, much russeted ; stalk 
 long, rather stout, curved ; basin varying from shallow to deep ; 
 flesh juicy, melting, with a rich, vinous, sub-acid, Brown Beurre 
 flavor. Early and mid-autumn. Phila., where it proves very 
 good, but further north does not stand so high. Shoots slender, 
 yellowish brown, ere6l, and diverging. 
 
 Loito; Green. (Verte Longue.) Rather large, long-p\riform, the 
 ends rather acute, stem oblique ; surface wholly green ; flesh very 
 juicy, with a good and agreeable flavor. The Striped Long Green 
 is a sub-variety. 
 
 Tlie Long Green of Aiiiiimn (Verte Longue d'Automne, or Mouth- 
 water) is quite distinct, being smaller, much more rounded, stem 
 long, and with a brown cheek ; very juicy and pleasant ; ripens late 
 in autumn, a month after the preceding. Profusely produ6live, 
 and valuable. 
 
 LouLSE Bonne of Jersey. (Louise Bonne de Jersey, Louise 
 Bonne d'Avranches.) Large, pyriform, tapering slightly to obtuse 
 or flattened crown ; slightly one-sided ; surface smooth, pale yel- 
 lowish green, with a brownish red cheek ; stalk an inch to an inch 
 and a half long, often fleshy at insertion, little sunk ; basin shal- 
 low ; flesh yellowish white, very juicy, buttery, melting, rich, faintly 
 sub-acid, fine. Ripens mid-autumn ; late autumn far north, earlv 
 autumn at Cincinnati. Very productive ; succeeds admirably and 
 grows with great vigor on quince stocks. Shoots dark brown or 
 purple ; serratures of the leaves rather coarse. This fine varietv. 
 like the Bartlett, is hardly of the highest quality, but is eminently 
 valuable for its large, fair fruit, free upright growth, and great pro- 
 ductiveness. 
 
 Madame Eliza. Large, pyriform, approaching pyramidal ; skin 
 
Autumn — Distinct Pyrifonn. 265 
 
 ereen, becoming nearly yellow ; flesh buttery, melting, sweet, per- 
 fumed, agreeable. Nov. Shoots greenish brown, erecl. Belgian. 
 
 Marie Louise. Large pyriform, a little one-sided, or with a curved 
 axis ; body somewhat conical ; surface pale green, becoming yel- 
 lowish, partly russeted ; stalk an inch and a half long, rather 
 stout, often oblique ; calyx small, basin narrow, plaited ; flesh but- 
 tery, melting, vinous, when well grown rich and fine— often second 
 or third rate — variable. Needs rich cultivation or else the fruit 
 will be poor. Mid-autumn. Growth very flexuous and straggling, 
 shoots olive grey, petioles very long, leaves narrow. Belgian. 
 
 Millot de Nancy. Medium or below, distind pyriform, orange rus- 
 set on dull yellow ; stalk an inch long, not sunk ; flesh buttery 
 and melting, moderately juicy, and ric'h, sweet, aromatic. Oftl, 
 Nov. Belgian. 
 
 Napoleon. Medium or rather large ; conic-pyriform, obtuse, vari- 
 able ; green becoming pale yellowish green ; stalk an inch long, 
 stout, sliglitly sunk ; basin rather large ; flesh uncommonly juicy, 
 melting, moderately rich, good, often astringent and worthless. 
 From mid-autumn till winter. Needs ripening in a warm room. 
 Very produdive, thrifty, hardy. Shoots rather ereft. Belgian. 
 Best on warm hght soils. 
 
 NouvEAU PoiTEAU. Medium or large, conic-pyriform, sometimes 
 approaching obovate, greenish, much russeted, and thickly dotted ; 
 stalk rather short, often fleshy at insertion, not sunk ; calyx 
 closed, basin moderate ; flesh buttery, melting, somewhat vinous, 
 very good wlien well grown. Nov. A strong grower, shoots 
 brownish red, and forms a handsome pyramid on" quince. Bel- 
 gian. 
 
 Onondaga. (Swan's Orange.) Quite large, obtuse oval-pyriform, 
 nearly in the form of a double cone, neck very short and obtuse] 
 body large and tapering to obtuse apex ; skin roughish, greenish 
 yellow, becoming rich yellow, dots numerous, often a slight brown 
 cheek, crown often slightly russeted ; stalk an inch to an inch and 
 a half long, stout, slightly sunk ; calyx small, closed, basin narrow, 
 ribbed ; flesh slightly coarse, buttery, melting, sometimes a little 
 breaking, juicy, rich, fine, but not of the highest quality, some- 
 times astringent. Ripens mid-autumn. Growth vigorous, shoots 
 yellow, ascending. Produftive. Fig. 277. 
 
 Ontario. Medium or rather large, oblong-pyriform (somewhat Bart- 
 lett-shaped, but more obovate), sometimes faintly ribbed, some- 
 what irregular ; pale yellow, thickly dotted ; stalk an inch long ; 
 cavity small, irregular ; calyx open or partly closed ; basin wrin- 
 kled ; flesh buttery, melting, with a mild, pleasant, agreeable flavor. 
 First of Oftober. Shoots yellowish red, rather erecl. Geneva 
 N. Y. 
 
266 
 
 Pears. 
 
 Fig. 319. — Ontario. 
 
 Payency. (Paquency.) Size medium ; pyriform approaching obo- 
 vate-conic (Tyson-shaped) ; skin dull yellow, slightly russeted, 
 
 •' with a faint dull blush ; stalk an inch long, stout ; calyx ereft, 
 basin shallow ; flesh white, juicy, melting, good. Mid-autumn. 
 French. 
 
 Parsonage. Medium or large, pyramidal-pyriform, approaching 
 conic-obovate, skin orange yellow, partly russeted, thickly dotted ; 
 stalk short, thick ; cavity small ; calyx partly open, basin shallow ; 
 flesh granular, melting, juicy, rich. Sept. New Rochelle, N. Y. 
 
 Pratt. Medium or rather large, obovate-pyriform, skin greenish 
 yellow, thickly dotted ; stalk an inch long, slender and moderately 
 sunk ; basin wide, shallow ; flesh tender, melting, juicy, excellent. 
 Early autumn. Shoots yellowish, ere6l, leaves rather narrow, 
 recurved. Rhode Island. Fig. 285. 
 
 Queen of the Low Countries. Large pyriform, neck narrow, body 
 
Auttinui — Distincl Pyrifonn. 267 
 
 broad or slightly oblate (Bosc-shaped) ; surlace slightly uneven, 
 dull greenish yellow, crown russeted, with numerous, often con- 
 fluent russet dots, and a slight blush ; stalk an inch and a half 
 long, curved, not sunk ; calyx small, rather deep set, basin rib- 
 bed ; buttery, melting, juicy, moderately rich, sub-acid, with a 
 second-rate, Brown Beurre flavor. Mid-autumn. Belgian. 
 
 St. Ghislain. Size medium ; pyriform, neck narrow, acute, taper- 
 ing ; surface pale yellow, sometimes a faint blush ; stalk an inch 
 and a half long, curved with fleshy rings at insertion ; basin very 
 shallow ; flesh white, buttery, juicy, with a fine flavor. Growth 
 upright, vigorous, shoots light brown. Somewhat variable in 
 quality. Belgian. Early autumn. Requires high cultivation. 
 Fig. 283. 
 
 St. Michel Archange. (Plombgastel.) Rather large, pyramidal- 
 pyriform, greenish yellow, thickly dotted, partly russeted ; stalk 
 medium length, stout, fleshy at insertion, not sunk ; calyx closed, 
 basin small, uneven ; flesh rather coarse, juicy, rich, aromatic. 
 October. Shoots greenish, quite ereft, leaves narrow, light 
 green. Tardy bearer. 
 
 Selleck. Large, obtuse-pyriform (Diel-shaped), ribbed ; fine yellow, 
 thickly dotted ; stalk long, curved, fleshy at insertion ; cavity 
 moderate, calyx closed ; basin small, uneven ; flesh white, juicy, 
 melting, rich, aromatic, excellent. Sept., 061. Shoots slender, 
 brownish yellow. 
 
 Soldat Laboureur. Rather large, pyriform ; skin becoming yellow 
 when ripe, slightly russeted ; stalk rather stout, curved, slightly 
 sunk ; cavity small, abrupt ; basin small ; flesh granular, melting, 
 juicy, and when well grown of a rich, vinous flavor ; variable, often 
 poor. Late autumn. Shoots ereft, light greenish brown. Belgian. 
 
 Souvenir d'' Esperen. Large, pyriform, obovate, tapering to crown, 
 dull yellow, with a mottled red cheek ; melting, vinous. Shoots 
 yellow, ere6l. Nov. Belgian. 
 
 Theodore Van Mons. Rather large, obovate-pyriform, sometimes 
 long pyriform ; greenish yellow, somewhat russeted ; stalk an inch 
 long, scarcely sunk ; calyx large, open ; flesh granular, juicy, 
 melting, varying from good to very good. Sept., 061. Tree 
 vigorous and produ6live on pear or quince. 
 
 Triotnphe de Jodoigne. Quite large, obtuse-pyriform, irregular and 
 uneven ; skin rough, thick, greenish yellow, with russet dots ; 
 stalk large ; calyx partly closed in a small basin ; flesh coarse, 
 juicy, buttery, musky, of moderate quality. Late autumn, keeps 
 into winter. Growth vigorous, spreading, irregular. 
 
 Urbaniste. (Beurrd Piquery.) Medium or rather large, conic- 
 pyriform, obtuse and short, often approaching obovate ; skin pale 
 yellow or greenish, faintly russeted ; stalk an inch long, stout, 
 moderately and sometimes considerably sunk ; calyx ere6l or 
 
268 
 
 Pears. 
 
 Fig. 320 — Theodore Van Mons. 
 
 closed ; basin distinft, even ; flesh melting, buttery, with a fine, 
 delicious flavor, and a perceptible shade of acid. In unfavorable 
 localities, it is sometimes of moderate quality. Middle and late 
 autumn. Does not come soon into bearing. Shoots slender, 
 greenish yellow, leaves narrow, recurved. Flemish. Fig. 284. 
 
 Verte Longue of Angers. Large, distinft pyriform (nearly Bosc- 
 shaped), green, stalk rather short, oblique, not sunk, basin rather 
 small, flesh greenish white, juicy and melting, agreeably perfumed. 
 0(5l. Belgian. Resembles Long Green (or Fi?;/t'Zt^;;^?<^). Fig. 270. 
 
 Van Mons Leon Le Clerc. Large, long pyriform, obtuse ; surface 
 yellowish green, slightly russeted ; stalk an inch and a fourth 
 long, stout, little sunk ; calyx small, basin very shallow ; flesh 
 fine grained, yellowish white, buttery, melting, rich, fine. Ripens 
 middle and late autumn. A native of Laval, in France. The 
 value of this fine pear is nearly destroyed by its liability to crack 
 and canker. 
 
 Wilmington. Medium, pyriform. approaching obovate. cinnamon 
 
Autuvui — Obovate, etc. 269 
 
 russet on yellow ground ; cavity slight, often none ; basin rather 
 large ; flesh fine, melting, buttery, rich, aromatic. Sept. Phila. 
 Fie. 281. 
 
 Class II. — Obscure Pyriform, Obovate, or Turbinate. 
 
 Abbott. Medium in size, oblong-obovate (like the Washington), 
 surface even, smooth, dark .dull green, with a reddish brown 
 cheek changing to scarlet ; stalk an inch long ; calyx small, 
 closed ; melting, juicy, rich. Early mid-autumn. Good and 
 handsome, shoots purplish. Providence, R. I. 
 
 Augustus Dana. Medium or large, obovate ; skin dull green, 
 slightly rough, partly russeted, thickly dotted ; stalk long, curved, 
 scarcely sunk on the obtuse end ; eye large, slightly sunk ; flesh 
 juicy, melting, rich, aromatic. 061. and Nov. Growth irregular, 
 thorny, like Dix. Mass. New. 
 
 Auguste Royer. Medium, turbinate ; skin russet-fawn, becoming 
 orange ; juicy, rich, perfumed. Nov. Vigorous and productive. 
 
 Belle Lucrative, or Fondante d'Automne. Size medium, 
 conic-obovate, sometimes remotely pyriform ; surface pale yellow- 
 ish green, slightly russeted ; stalk an inch and a quarter long, 
 often fleshy, oblique ; cavity very small and narrow ; calyx short ; 
 basin smooth, sometimes furrowed ; flesh very juicy, with a fine 
 texture, melting, rich, excellent. Variable — wlien well grown and 
 fully ripened, it has no superior and few equals, in its exceedingly 
 rich, delicate, perfumed flavor — but sometimes of poor quality. 
 Middle or last of Sept. Belgian. Growth moderate, upright, 
 shoots yellowish gre}^ 
 
 Bergatnotte Cadette. (Beauchamps, Beurrd Beauchamps, Poire de 
 Cadet.) Size medium, round-obovate, or round-oval ; surface 
 greenish yellow, often russeted, frequently tinged with reddish 
 brown to the sun ; stalk an inch and a fourth long, scarcely sunk 
 on the rounded base ; calyx ereft or closed, basin very shallow ; 
 flesh melting, buttery, juicy, sweet, quite rich, slightly perfumed ; 
 Late autumn. Shoots greenish, slender, erecl, and diverging ; 
 leaves small. Produftive. French. Fig. 298. 
 
 Beurre Berk/nans. Medium, turbinate, or shoit pyriform ; yellow- 
 ish, rough, russeted ; stalk fleshy, oblique, basin 'shallow, furrow- 
 ed ; buttery and melting, rich, and perfumed. Nov., Dec. 
 
 Beurr^ d''Ainalis. (Beurr^ d'Amanlis.) Large, obovate, often irre- 
 gular, sometimes slightly pyriform, with a short and narrow neck ; 
 dull yellowish green, with some russet, and a dull reddish cheek ; 
 stalk an inch and a quarter long, very slightly sunk ; basin shal- 
 low ; flesh buttery, melting, and juicy, and rather rich, with a 
 moderate, often astringent and poor flavor. Early and mid- 
 
2 70 
 
 Pears. 
 
 autumn. A strong grower, great bearer, tree spreading, irregu- 
 lar ; leaves sharp serrate. 
 
 Beurre d'Anjou. Rather large, obtuse Doyenne-form, regular ; 
 surface greenish yellow, a dull red cheek to the sun, clouded with 
 russet ; stalk quite short, or half an inch long, slightly sunk ; 
 cavity uneven, basin shallow, round, smooth ; flesh yellowish 
 white, fine grained, buttery, melting, with a high, rich, vinous, 
 excellent flavor. Shoots light green, leaves recurved, wavy. 
 
 Fig. 321. — Beurrk d'Anjou. 
 
 Begins to ripen in the middle of autumn, and keeps long, some- 
 times into mid-winter. The hardiness, uniformity, reliability, 
 excellence, and long keeping qualities of the Anjou. render it one 
 of the most valuable of all pears. French. 
 
 Benrri Haj'dy. Large, long obovate, sometimes obscurely pyri- 
 form ; skin greenish, with thin brown russet ; stalk an inch long, 
 cavity small, uneven, oblique ; basin shallow ; buttery, soniewhat 
 
Autumn — Obovate,etc. 271 
 
 melting, rich, slightly sub-acid, good. Oa. Tree a strong grow- 
 er, succeeds well on quince. 
 
 Beurre Navez. Rather large, roundish obovate, obscurely pyri- 
 form ; yellow, with some russet ; stalk large, often fleshy, cavity 
 slight ; basin moderate ; flesh buttery and melting, rich, sub-acid, 
 aromatic, perfumed, very good. 061., Nov. 
 
 Betcrre Preble. Large, oblong, obovate ; greenish yellow, some- 
 what russeted ; stalk an inch long, stout, a little sunk ; flesh but- 
 tery, melting, with a rich, high flavor. 061., Nov. Maine. 
 
 Beurre Superfin. Medium, roundish obovate, with a small, nar- 
 row neck, tapering into the stalk ; greenish yellow, somewhat 
 russeted, and sometimes a brownish cheek ; very juicy and melt- 
 ing, with a rich, agreeable, vinous and sub-acid flavor. 061. 
 Tree vigorous. Grows well on quince. 
 
 Beymofit. (Beurrd Bieumont.) Size medium, obovate (Bloodgood- 
 shaped) ; crimson russet ; stalk long, curved, calyx small, basin 
 shallow ; melting, very sweet, rich, perfumed. 061. to Dec. 
 
 Bon Chretien Fondante, or " Meltiiig Boiichretien:' Size medium, 
 roundish, slightly oblong, rarely short obovate, obtuse ; surface 
 dull green, partly russeted, numerously dotted ; stalk an inch 
 long, moderately or slightly sunk ; basin small ; flesh yellowish 
 white, core yellow and rather gritty, melting, very juicy, rich, 
 pleasant, somewhat variable. Ripens about mid-autumn or later. 
 Hardy, vigorous. Leaves conspicuously folded and recurved. 
 
 BoussocK.* (Doyenne Boussock, Doyenne Boussouck Nouvelle.) 
 Large, thick obovate, sometimes slightly pyriform, slightly uneven ; 
 surface bright lemon yellow when ripe, partly russeted, sometimes 
 a slight reddish cheek ; stalk stout, about an inch long, varying 
 sometimes fleshy, often obhque ; basin very shallow, even ; flesh 
 buttery, melting, very juicy, with a very good flavor. Ripens middle 
 of Sept. Shoots diverging, purplish. A valuable and reliable 
 pear ; requires early picking. Fig. 292. 
 
 Brown Beurr^. (Beurrd Gris, Grey Beurr^, Beurre Rouge, Red 
 Beurrd, Beurr^ Isambert.) Large, often only medium, oblong-obo- 
 vate, with a rounded taper to the stalk ; skin yellowish green, rus- 
 seted ; stalk an inch to an inch and a half long, rather oblique, 
 thickening into the fruit ; basin rather shallow ; flesh greenish 
 white, very juicy, melting, buttery, with a rich acid or vinous fla- 
 vor. Early mid-autumn. Variable in quality. 
 
 BUFFUM. Size medium, obovate ; skin yellow, with a broad, red- 
 dish brown cheek, somewhat russeted ; stalk three-fourths of 
 an inch long, stout ; cavity and basin^ moderate or small ; flesh 
 buttery, sweet, very good, slightly variable. Shoots strong, red- 
 dish brown, very ere6l ; tree very produ6live. Valuable for its 
 
 * Pronounced Boo'sok. 
 
272 
 
 Pears. 
 
 fair fruit, and fine bearing qualities. Ripens end of September, 
 but should be picked two weeks before, or it becomes mealy. 
 Origin, Rhode Island. 
 
 Fig. 322. — Buffnm. 
 
 Cabot. Size medium, round-obovate, slightly irregular, crown full, 
 obtuse ; stalk an inch long, set on the pointed base without de- 
 pression ; surface rough, russeted, bronze yellow ; basin round, 
 smooth ; flesh greenish white, breaking, somewhat melting, juicy, 
 sub-acid, good. Early mid-autumn. Tree vigorous, very pro- 
 duftive. Hardy, rehable. Origin, Salem, Mass. 
 
 Capsheaf. Rather small, short obovate, wide at crown, somewhat 
 conic, or with a rounded taper to the stalk ; surface deep yellow, 
 mostly russeted ; stalk an inch long, stout, slightly sunk ; calyx 
 small, basin rather large ; flesh melting, juicy, buttery, mild, sweet, 
 good, of second quality. Ripens mid-autumn. Shoots ereft, 
 stout, yellowish brown ; very produdlive. Rhode Island. 
 
 Collin.':. Size medium, obovate, approaching turbinate ; greenish 
 yellow ; stalk short, thick, oblique, not sunk ; calyx small, scarce- 
 ly sunk ; flesh juicv and melting ; of medium quality. First of 
 6a. Mass. " • 
 
 Compte lie Lamy. Rather small, roundish obovate (Bloodgood- 
 shaped) ; yellow, with dots and thin russet ; stalk an inch long, 
 
Autumn — Obovate, etc. 273 
 
 set under a lip, scarcely sunk ; basin shallow ; juicy, melting, 
 refreshing, agreeable. 061. Shoots reddish, ere6l. 
 
 Cushing. Medium or rather large, obovate, or Doyennd form ; sur- 
 face light greenish yellow, rarely a dull red cheek ; stalk an inch 
 long, cavity abrupt ; basin rather shallow ; flesh fine grained, but- 
 tery, melting, with a fine flavor, nearly first-rate. Ripens in the 
 early part of autumn. Shoots spreading. Very produftive. 
 Origin, Hingham, Mass. Fig. 293. 
 
 Dallas. Size medium, obovate, slightly conic-pyriform ; dull yel- 
 low, often much russeted ; stalk an inch long, not sunk ; basin 
 round, slightly wrinkled ; segments of the calyx rounded, stiff ; 
 flesh fine grained, melting, juicy, good. Ripens late autumn. 
 Conn. 
 
 Delices d^Hardenpont of Angers. Medium, obovate turbinate, 
 sometimes conic, approaching pyriform ; greenish yellow, with 
 some russet ; stalk short, thick, fleshy at insertion ; cavity little 
 or none ; calyx and basin small ; flesh slightly coarse, juicy, rich, 
 perfumed. 061., Nov. 
 
 Doyenne Defais. Size medium, obovate, or short Doyenn^ form, 
 sometimes obscurely pyriform ; waxen yellow, with a bright red 
 cheek ; stalk curved, cavity broad and deep ; calyx large, basin 
 broad and deep ; buttery and melting, sweet, rich, perfumed. 
 061., Nov. Fig. 294. 
 
 DoyennS Dillen. Large, oblong-pyramidal, pyriform ; fine yellow, 
 russeted, dotted ; stalk short, thick, fleshy ; calyx rarely open, 
 basin moderate ; flesh juicy, buttery, sweet, and rich. Nov., keep- 
 ing into Dec. 
 
 Doyenne Downing. Medium, roundish ovate ; green, becoming 
 yellow, thickly dotted ; stalk short, obliquely set ; basin small ; 
 flesh a little coarse, juicy, melting, rich, vinous. Sept. 
 
 Duchesse Helene d'' Orleans. Large, obovate, somewhat pyriform, 
 oblique ; green, becoming yellow, slightly russeted, rough ; stalk 
 short, under a lip ; basin narrow ; buttery, melting, rich, vinous, 
 slightly astringent. 061., Nov. Belgian. New. 
 
 Duniortter. Medium, roundish obovate ; dull yellow, somewhat 
 russeted ; stalk long, slender, not sunk ; calyx and basin small ; 
 flesh greenish white, juicy, melting, rich, aromatic, perfumed. 
 Sept. — quickly decays. Belgian. 
 
 Dundas. Size medium, short turbinate, sometimes obovate, base 
 flattened ; skin yellow, with a brilliant blush ; stalk an inch long, 
 stout, not sunk ; calyx small, basin wide, deep, and even ; flesh 
 half buttery, tender, melting, rich, perfumed. Mid-autumn. A 
 handsome Belgian variety. Fig. 303. 
 
 Diinmore. Large, oblong-obovate ; surface greenish, with dots of 
 brownish red russet ; stalk an inch "and a half long, stout, fleshy at 
 
274 
 
 Pears. 
 
 insertion, scarcely sunk in the obtuse and rounded base ; calyx 
 small, deep set ; flesh buttery, melting, rich, often acid, sometimes 
 astringent. Early autumn. English. 
 
 Ed)nonds. Medium to large, obovate ; surface irregular ; stalk 
 long, stout and fleshy towards the base, set in a moderate, knob- 
 by cavity ; basin ribbed or uneven ; flesh yellowish white, very 
 fine grained, melting, with a sweet, peculiar, excellent flavor. 
 Sept. Shoots very stout, greenish brown ; leaves thick, folded, 
 recurved. Rochester, N. Y. Introduced by Ellwanger & Barry. 
 New. 
 
 Fig. 323. — Edinofids. 
 
Autumn — Obovate, etc. 275 
 
 FigJie de Naples. (Fig Pear of Naples.) Medium, or rather large, 
 obloiig-obovate, sometimes slightly obovate-pyrit'orm, base very 
 obtuse ; surface yellowish brown, with a faint reddish cheek ; 
 stalk an inch long, fleshy at insertion ; basin broad, shallow, 
 smooth ; flesh buttery, not rich, becoming dry unless kept from 
 the air. Ripens late autumn. Hardy and produtlive. 
 
 Flemish Beauty. (Belle de Flandres.) Large obovate, often 
 obscurely tapering to the crown, very obtuse ; surface slightly 
 rough, with some reddish brown russet on pale yellow ground ; 
 stalk an inch and a quarter long, rather slender, cavity round, 
 deep, narrow, often acuminate, rim obtusely rounded ; basin small, 
 round ; flesh juicy, melting, often with a very rich, sweet, and 
 excellent flavor, but variable, and sometimes not high flavored ; 
 needs house ripening. Shoots dark brown, diverging and ascend- 
 ing; growth vigorous. Its value has become much lessened of 
 late years by the cracking of the fruit. 
 
 Fondaiite de Malines. Medium, roundish obovate ; greenish, netted 
 with russet, becoming rich yellow when ripe ; stalk stout, long, 
 curved, scarcely sunk ; calyx small, closed ; flesh buttery, melt- 
 ing, sweet, pertumed. Late autumn. 
 
 Golden Beurre of Bilboa. (Bilboa, Hooper's Bilboa.) Rather large, 
 obovate, slightly pyriform, rather obtuse, very regular ; surface 
 smooth, fair, fine yellow, russeted round the stalk ; dots small, 
 distin6l ; stalk an inch and a quarter long, slightly sunk ; calyx 
 small, ere6f, basin shallow ; flesh fine grained, very buttery, melt- 
 ing, moderately rich — sometimes an obscure acid astringency. 
 Ripens the first of autumn, and immediately follows the Bartlett. 
 Shoots yellow, ascending. A native of Bilboa, Spain. 
 
 Grey Doyenne;. (Doyenne Gris, Grey Butter Pear, Red Doy- 
 enne, Doyennd Rouge, St. Michael Dore ) Size medium, obovate, 
 often approaching turbinate ; whole surface a handsome smooth 
 cinnamon russet ; stalk half to three-quarters of an inch long, 
 cavity quite narrow, calyx small, closed ; flesh with a very fine 
 texture, very buttery, melting, rich, perfumed, delicious, excellent. 
 Middle of autumn to winter. Shoots yellowish or greyish brown, 
 ascending. Fails by cracking in many localities. 
 
 Hagerman. Medium, or small, roundish ovate; yellow, with a 
 brownish red cheek ; stalk short, stout, basin shallow ; flesh 
 juicy, melting, quahty very good. Sept. Origin, L. L 
 
 Manners. Medium, oblong-obovate ; yellowish green, becoming 
 pale yellow ; stalk stout ; flesh juicy, melting, very good. Sept. 
 
 Heathcot. (Gore's Heathcot.) Medium size, obovate, regular (Buf- 
 fum form), base obtuse ; surface greenish yellow, partly overspread 
 with thin russet ; stalk an inch long, rather stout, cavity moderate 
 or small ; calyx partly closed, basin small ; flesh fine grained, 
 
2/6 Pears. 
 
 buttery, with a rich, perfumed, and excellent flavor — sometimes 
 hardly first-rate. Early mid-autumn. Shoots slender, upright, 
 reddish brown. Very produftive and profitable. Origin, Wal- 
 tham, Mass. Fig. 295. 
 
 Henkel. Medium or rather large, round-obovate, remotely pyri- 
 form, with a very short neck, obtuse ; surface yellow, often a 
 clear pale yellow, sometimes partly russeted ; stalk an inch and 
 a half long, slightly sunk ; basin small, even ; flesh yellowish 
 white, buttery, melting, juicy, sprightly, fine, sometimes only 
 second-rate. Shoots long, slender, ere6t, yellowish brown ; leaves 
 small. Belgian. 
 
 Henry IV. (Ananas, Henri Ouatre.) Rather small, round-obovate, 
 somewhat turbinate ; surface greenish yellow, often somewhat 
 russeted, sometimes a dark reddish brown cheek ; stalk an inch 
 and a fourth long, slender, usually fleshy at insertion, not sunk ; 
 basin shallow, abrupt, calyx closed ; flesh juicy, melting, rich, per- 
 fumed, mostly first-rate flavor. Needs house ripening. Early in 
 autumn. Shoots diverging or spreading, yellowish brown. Very 
 produ6live. Fig. 302. 
 
 Hericart. Medium, obovate, somewhat oblong and irregular, yel- 
 low, partly russeted ; stalk slender, an inch or more long, cavity 
 small, basin shallow ; flesh fine grained, buttery, often gritty and 
 slightly astringent, not rich, but with a peculiar aromatic flavor. 
 End of Sept. 
 
 Howell. Rather large, wide-obovate, sometimes with a short 
 obscure neck ; light yellow, frequently with a handsome cheek, 
 dots minute ; stalk rather long and stout, a little fleshy at inser- 
 tion, scarcely sunk ; calyx in a small, smooth basin ; flesh white, 
 melting, buttery, moderately rich, aromatic, somewhat variable in 
 quality. Tree a strong grower, fruit remarkably fair, mid-autumn. 
 Shoot's brown, strong, ereft, and ascending. New Haven, Conn. 
 
 Hull. Medium size, obovate, rounded at base ; skin yellowish 
 green, some russeted ; stalk an inch and a half long, rather slen- 
 der, not sunk ; basin shallow ; flesh melting, juicy, slightly gritty 
 at core, sweet, often fine, sometimes poor. Shoots yellow, 
 diverging, somewhat irregular. Origin, Swanzey, Mass. A great 
 bearer. 
 
 Jalousie de Fontenay Vendue, or '" Fontenay yalousie." Size 
 medium, conic-turbinate, approaching thick-pyriform ; surface 
 a pale dull yellowish green, more or less russeted, often a faint 
 red cheek ; stalk an inch long, often oblique, not sunk ; calyx 
 closed, stiff ; basin small, round, flesh buttery, melting, mild, rich, 
 fine flavored. Ripens at mid-autumn. Shoots greenish, rather 
 ere6l, leaves long. French. 
 
 Johonnot. Rather small, roundish-obovate, sometimes nearly round, 
 irregular ; skin joale greenish yellow and yellowish brown, faintly 
 russeted ; stalk about an inch long, thick, oblique, fleshy at inser- 
 
Autumn — Obovate, etc. 
 
 277 
 
 tion, not sunk ; basin round, flesh rather coarse, melting, buttery, 
 rich, of fine flavor. Early mid-autumn. Origin, Salem, Mass. 
 The value of this fine little pear is lessened by the slow growth 
 of the tree. Shoots reddish, short, diverging. 
 
 Jules Bivort. Rather large, obovate, or nearly Doyenn^ form ; 
 skin yellow, thickly dotted, and with much cinnamon russet ; stalk 
 long, inclined, cavity broad ; basin small ; flesh firm, buttery, 
 juicy, very rich, excellent, perfumed. November. Belgian. 
 
 KiNGSESSiNG. Large, broad, obovate, or Doyennd form, approach- 
 ing pyriform, greenish yellow, thickly dotted; stalk medium or 
 long, curved, cavity broad, uneven ; calyx closed, basin shallow, 
 irregular; flesh granular, buttery, melting, with a sweet, very 
 good flavor. Sept. Shoots rather ereft, greenish, leaves re- 
 curved. Penn. A tardy bearer. Fig. 286. 
 
 Kirtland. Rather small, roundish-obovate, covered with a rich rus- 
 set, often reddened in the sun ; stalk short, stout, often fleshy 
 at insertion ; calyx partly open, basin shallow ; flesh buttery, very 
 rich, perfumed, somewhat resembling its parent, the Seckel. 
 Often rots at core, and does not always soften well, requires early 
 gathering. First of Sept. Ohio. 
 
 4 — Lanre tie Glyntcs. 
 
 Lau?e de Gly/nes. Medium or large, turbinate, or nearly Bloodgood- 
 shaped, whole surface nearly covered with russet, becoming rich 
 
2/8 Pears. 
 
 orange yellow at maturity ; stalk nearly an inch long, fleshy at 
 base, not sunk ; basin shallow, smooth ; flesh buttery, high 
 flavored, perfumed, very good. Middle of autumn, sometimes 
 continuing quite late. Belgian. 
 
 Lyon. Size medium, Doyennd-shaped, skin yellow, thick, smooth, 
 with a blush, finely dotted, russeted about the stalk ; stalk scarcely 
 sunk ; calyx nearly closed ; basin small ; flesh coarse, a little gritty 
 at core, vinous, very good. Resembles Bufiimi in tree and pro- 
 du(5tiveness, but less dry and two weeks earher. Newport, R. I. 
 (Hov. Mag.) 
 
 Moore's. (Moore's Pound, Hosenshenck.) Large, obovate or nearly 
 round, skin smooth, green, becoming rich yellow, with a slight 
 blush, thinly and minutely dotted ; stalk short, not sunk ; basin 
 small, wrinkled ; flesh juicy, melting, rich, vinous. Ripens in 
 Sept., and keeps well. Tree vigorous, produdlive. 
 
 Oiner Pacha. Medium, turbinate, smaller specimens roundish-tur- 
 binate ; skin green, partly russeted around the stalk ; juicy, but- 
 tery, vinous. First of Sept. 
 
 Oswego Beiirri. Size medium, obtuse oval-obovate, regular ; sur- 
 face yellowish green, with some thin russet ; stalk three-fourths 
 of an inch long, stout, deep set ; calyx small, ere6l, or closed, 
 basin smooth ; flesh melting, juicy, with a fine, sprightly vinous 
 flavor at first, becoming nearly sweet. Ripens from mid-autumn 
 till winter, often cracks badly. Tree vigorous, hardy, very pro- 
 du6live. Origin, Oswego, N. Y. 
 
 Petri. Medium size, obovate, sometimes slightly obovate-pyriform 
 or truncate-conic, base or stalk end wide or obtuse ; surface pale 
 yellow, often slightly russeted, with a reddish brown cheek ; stalk 
 about an inch long, rather stout, cavity obtuse at bottom ; basin 
 small, smooth ; flesh fine grained, sometimes slightly gritty, but- 
 tery, melting, rich, sweet, perfumed, often excellent — variable in 
 quality from first to second rate. Ripens at mid-autumn. Growth 
 moderate, shoots rather slender, yellowish. 
 
 Philadelphia. Large, roundish-obovate, broad, remotely approach- 
 ing Diel form ; skin yellow, thickly dotted, sometimes partly rus- 
 seted ; stalk stout, cavity abrupt ; basin broad, uneven ; flesh 
 coarse, buttery, melting, with a very good flavor, slightly per- 
 fumed. Sept. 
 
 Raymond. Medium, obovate or Doyenne-shaped ; skin yellow, 
 stalk an inch long, scarcely sunk ; basin shallow ; flesh buttery, 
 melting, excellent. Sept. Maine. 
 
 Seckel. Small, obovate, sometimes obscurely conic-pyriform, regu- 
 lar ; skin brownish green, becoming rich yellowish brown, with a 
 deep brownish-red cheek ; stalk one-half to three-fourths of an 
 inch long, cavitv and basin small ; flesh very fine grained, sweet. 
 
Atitumn — Obovate, etc. 279 
 
 very juicy, melting, buttery, tlie richest and highest flavored pear 
 known. Although of slow growth and small size, like the Green 
 Gage among plums, it is regarded as the standard of excellence. 
 Its high musky perfume is not, however, agreeable to all. Early 
 mid-autumn. Shoots stout, short, ascending, tree very hardy. 
 Needs rich cultivation. Origin, near Philadelphia, and succeeds 
 well throughout the Northern, Middle, and Western States, and is 
 remarkably free from the blight. 
 
 Serncrier. (Fondante de Millot.) Medium, conic-obovate, obtuse, 
 yellow, thickly dotted, slightly russeted ; stalk rather short ; cavity 
 small, basin shallow ; flesh slightly granular, juicy, melting, brisk, 
 vinous. Sept., Oft. 
 
 Shepard. (Shepard's Seedling.) Medium or large, obovate, rib- 
 bed towards the crown, yellow, slightly russeted, thickly dotted ; 
 stalk an inch long, sliglitly sunk ; calyx erect, basin ribbed ; flesh 
 very melting and buttery, of a fine, agreeable flavor. Early 061. 
 Dorchester, Mass. 
 
 St. Andre. Size medium, obovate-turbinate, crown blunted ; skin 
 greenish yellow, slightly dotted red, stalk an inch long, fleshy at 
 insertion ; basin shallow ; flesh greenish white, fine grained, but- 
 tery and melting, perfumed, excellent. Sept. Bark cracks. 
 
 Sterling. Medium or rather large, roundish-obovate, sometimes 
 obscurely pyriform, light yellow, often with a little russet, and a 
 red cheek ; stalk long and stout, inserted in a slight cavity by a 
 fleshy ring ; basin shallow, uneven ; flesh rather coarse, juicy, 
 half melting, good. First of Sept. The strong upright growth 
 and productiveness of the tree, and the handsome appearance of 
 the fruit, render the Sterling a market variety, although not stand- 
 ing very high in quality. Origin, Livingston co., N. Y. 
 
 Surpasse Virgalieii. Medium obovate, sometimes roundish-obo- 
 vate ; pale yellow, dots few, minute ; sometimes faintly reddened 
 to the sun ; stalk medium, cavity moderate, oblique ; basin small ; 
 flesh white, fine grained, buttery, melting, high flavored, excellent. 
 
 Tea. Medium, roundish-obovate, approaching pyriform ; yellow, 
 numerously dotted ; stalk rather stout, cavity small, calyx half 
 closed ; basin shallow ; flesh white, juicy, melting, vinous, very 
 good. First of Sept. Milford, Conn. 
 
 Thotnpsort's. Medium in size, obovate, slightly pyriform, yellow, 
 slightly russeted ; stalk an inch long, or less, stout ; calyx stiff, 
 scarcely cut ; buttery, melting, and fine flavored. Late autumn. 
 
 Vatt Assche. (Van Assene.) Rather large, broad, obovate, slightly 
 angular ; crown obtuse, sides rounded ; skin fair, smooth, dull yel- 
 low ; stalk an inch and a quarter long, slender, curved, moderately 
 sunk ; calyx closed ; flesh white, rather coarse, buttery, melting, 
 
28o 
 
 Pears. 
 
 rich. Shoots light brownish purple, diverging, leaves considerably 
 serrated. Belgian. 
 
 Walkefs Seedling. (Mount Vernon.) Medium, obovate, irregular, 
 dull brownish russet, with a red cheek ; stalk very short, oblique, 
 scarcely sunk ; basin shallow, smooth ; flesh greenish white, a 
 Httle coarse, rich, vinous, aromatic. 061., Nov. Roxbury, Mass. 
 
 Washington. Medium in size, oblong-obovate, obtuse, sometimes 
 slightly obtuse-pyriform ; surface smooth, clear yellow, handsomely 
 marked with conspicuous red dots on the sunny side, slightly rus- 
 seted round the stalk, which is an inch and a fourth long, and 
 slightly sunk ; calyx small, partly closed, basin shallow ; flesh 
 
 Fig. 325. — ]Vashington 
 
 very juicy, melting, slightly breaking, with a rich, unusually sweet, 
 perfumed, excellent flavor. Early in autumn. Growth vigorous, 
 shoots brown speckled, straight ere6t, and diverging. Fruit always 
 
Autumn — Obovate, etc. 
 
 281 
 
 fair, but varies in size and form — esteemed most by those who 
 like a very sweet flavor. 
 
 Westcott. Size medium, roundish-obovate ; green, becoming yel- 
 low ; flesh melting, juicy, good ; not worthy of extension. Early 
 in autumn. Origin, Cranston, R. I. 
 
 Wilbur. Medium in size, frequently rather small ; obovate, regu- 
 lar, often obovate-pyriform ; skin a dull green and russet ; stalk 
 three-fourths to one inch long, cavity very small ; calyx promi- 
 nent, scarcely sunk ; flesh rather coarse, melting, juicy, pleasant, 
 often slightly astringent, varying. Early autumn. Shoots slen- 
 der, yellowish brown. Origin, Somerset, Mass. 
 
 Fig. 326- — Church. 
 
 Wilkinson. Size medium, obovate, narrowed somewhat towards 
 the crown, largest in the middle ; skin smooth, bright yellow ; 
 stalk an inch and a quarter long, stout, scarcely sunk ; calyx stiff, 
 short, basin shallow ; flesh white, juicy, melting, sweet, rich, of 
 good flavor. Ripens from mid-autumn to winter. Shoots long, 
 stout, upright, greenish yellow ; tree thrifty, hardy, produdlive. A 
 good second-rate variety. Often fails by cracking. R. I. 
 
282 
 
 Pears 
 
 White Doyenn^.* (Butter Pear of Penn., Virgalieu of N. Y., St. 
 Michael of Boston, Yellow Butter, White Beurrd, Doyenne, Doy- 
 enne Blanc.) Medium or rather large, regular obovate, obtuse, 
 sometimes remotely pyriform ; surface pale yellow, often a faint 
 blush ; stalk about an inch long, scarcely sunk ; calyx small, basin 
 shallow ; flesh of very fine texture, white, buttery, melting, rich, 
 and excellent. Middle to late autumn. Shoots ascending, grey- 
 ish yellow ; leaves folded, recurved. It fails by cracking in many 
 
 Fig. 327. — Des Nonties. 
 
 localities, but in portions of the Western States it is unsurpassed 
 in its excellent qualities of hardy growth, fair fruit, delicious 
 flavor, and great productiveness. 
 North of forty-two degrees of latitude, it becomes a late autumn 
 fruit, and may be kept into winter. 
 
 Pronounced Doyennay'. 
 
Autumn — Roundish or Oblate. 
 
 283 
 
 Class III. — Roundish or Oblate. 
 
 Beurr^ Goubalt. Rather small or medium, roundish-oblate, with a 
 slight neck, greenish yellow ; stalk long, cavity small, calyx large ; 
 basin shallow ; juicy, not high flavored. Sept. Tree vigorous, 
 an early and great bearer. Fig. 305. 
 
 Church. Size medium, roundish-oblate, with a very short neck, 
 irregular ; yellow, with minute dots ; stalk rather long and stout, 
 scarcely sunk ; basin broad and shallow, slightly furrowed ; flesh 
 fine, very buttery, melting, with a very sweet, rich, and excellent 
 flavor. Ripens through September. Tree vigorous and spread- 
 ing, uniformly produftive, and fruit unvarying in good quality. 
 New Rochelle, N. Y. 
 
 Doyettne Robi>i. 
 
 Des Nomtes.* (Beurr^ de Brignais.) Size medium, roundish-turbi- 
 nate, obtuse ; greenish yellow becoming clear yellow with many 
 
 * Pronounced Daynonn'. 
 
284 Pears. 
 
 dots ; stalk long, rather slender, a little curved, slightly sunk ; 
 calyx rather small, often closed in a small wrinkled basin ; juicy 
 and exceedingly melting when at perfeftion, very sweet, perfumed, 
 with an excellent, delicate flavor. Variable, sometimes quite 
 moderate. Sept. 
 
 Doyenne Robin. Size above medium, round, nearly regular, or 
 obscurely and obtusely ribbed ; skin pale yellow, usually russeted 
 about the crown, stalk an inch and a half long, generally set in a 
 rather deep, smooth cavity, sometimes merely planted on the sur- 
 face ; calyx in a smooth or scarcely furrowed basin ; flesh buttery, 
 melting, with a fine, " very good," flavor. Shoots brownish green, 
 rather ere6f. 
 
 Fulton. Rather small or nearly medium ; roundish, crown flat- 
 tened ; whole surface a smooth grey russet, becoming a dark cin- 
 namon russet ; stalk an inch and a quarter long, slender, cavity 
 round, rather narrow ; calyx long, deep cut, basin uneven ; flesh 
 half buttery, melting, rich, sprightly, agreeable, nearly or quite 
 first-rate. Ripens middle and late autumn. Shoots rather slen- 
 der, reddish brown. Tree very hardy and produftive. Valuable. 
 Origin, Topsham, Maine. Fig. 307. 
 
 GanseVs Bergainot. (Brocas Bergamot.j Rather large, sometimes 
 only medium ; roundish-oblate, more or less approaching obovate, 
 flattened most at crown ; skin yellowish brown, with a faint russet 
 brown blush ; stalk short, half or three-fourths of an inch long, 
 ends often fleshy ; cavity and basin smooth ; flesh granular, melt- 
 ing, juicy, rich, sweet, perfumed, with a very good flavor. Ripens 
 through several of the early weeks of autumn. Shoots short, 
 dark grey, spreading, leaves flat, mealy. English. Fig. 306. 
 
 Huntington. Size medium, roundish, approaching obovate ; yellow, 
 rough, sometimes shaded crimson, slightly russeted, thickly dot- 
 ted ; stalk medium or long ; cavity broad, uneven ; basin mode- 
 rate ; flesh white, juicy, buttery, and melting, sweet, perfumed, 
 excellent. Last half of Sept. Origin, New Rochelle, N. Y. 
 
 Merriain. Rather large, roundish, approaching oblate, rich yellow, 
 partly russeted ; stem short, cavity small, calyx closed ; basin 
 shallow, furrowed ; flesh rather coarse, juicy, melting, perfumed, 
 very good. Middle of autumn. Popular at Boston. 
 
 Roe's Bergamotte. Medium, oblate, irregular ; skin yellow, reddened 
 to the sun ; stalk short, cavity narrow, abrupt ; calyx small, basin 
 narrow; flesh rather coarse, sweet, rich, perfumed. Sept. Shoots 
 dark reddish brown, diverging, leaves small, somewhat curled. 
 Newburgh, N. Y. 
 
 Sheldon. Medium or large, roundish, sometimes approaching 
 broad obovate, greenish russet becoming cinnamon brown ; stalk 
 short, cavity narrow ; basin smooth, rather deep ; flesh a little 
 
Autumn — Roundish or Oblate. 285 
 
 coarse, very melting, juicy, with a very brisk, vinous, excellent 
 
 tig 329. — aiwldon. * 
 
 flavor. Ocl. Tree vigorous, shoots ascending, yellowish brown. 
 It requires double working on the quince. 
 
 Stevens' Genesee. Large, round-obovate, often considerably 
 flattened ; skin shghtly rough, yellow ; stalk an inch long, stout, 
 thickest at insertion, more or less sunk in the base ; calyx short, 
 stiff, basin smooth ; flesh moderately fine grained, halt buttery, 
 slightly granular, with a rich, very good flavor. Ripens the first 
 of autumn and for some time afterwards. Rots at core when not 
 gathered early. Shoots grey, leaves narrow. Origin, Livmgston 
 CO., N. Y. 
 
286 
 
 Pears. 
 
 DIVISION III.— WINTER PEARS. 
 
 Class I.— -Distinct Pyriform. 
 
 Beurr6 Clairgeau.* Large, pyramidal-pyriform, approaching 
 long obovate, skin j'ellow or yellowish brown, often with a crimson 
 shade towards the sun and brown dots ; stalk short, stout, fleshy, 
 
 Fig 330. — Beurte Clairgeau. 
 
 oblique, sunk little or none ; basin shallow, furrowed ; flesh white, 
 slightly granular, buttery, melting, often with a rich, very good 
 
 * Pronounced Klair-zho'. 
 
Winter — Distinct Pyriform. 287 
 
 flavor, but frequently poor. Nov., Dec. Shoots reddish purple, 
 short, ere6l, and ascending, leaves stiff. 
 
 Beurre cf Aremberg. Medium or large, short pyriform, sometimes 
 approaching conic-obovate, neck rather small ; skin thick, green- 
 ish yellow, partly russeted ; stalk short or half an inch to an inch 
 long, thick, oblique, thickening with flesh towards insertion ; calyx 
 erecl ; basin deep, narrow ; flesh buttery, melting, rich, sub-acid, 
 variable. Often too astringent. Nov. and Dec. 
 
 Beurre Bachelier and Dic/Jias, described among autumn pears, pp. 
 259 and 263, often keep into winter and become winter varieties. 
 
 Beurr6 Langelier. Size full medium, pyriform or Urbaniste- 
 shaped, pale yellow, slightly russeted ; stalk short, cavity small ; 
 basin somewhat irregular ; flesh juicy, buttery, melting, with a 
 sweet, rich, slightly vinous flavor. Early winter. Tree a good 
 grower on pear and quince. A light bearer on young trees. 
 Shoots greenish, often upright, irregulaw, leaves broad. Fig. 288. 
 
 Black Worcester. (Iron Pear, Black Pear of Worcester.) Large, 
 pyriform (Diel-shaped), sometimes approaching oblong-ovate ; sur- 
 face mostly covered with dark rough russet on a light green sur- 
 face ; stalk half an inch to an inch and a half long, cavity none ; 
 calyx erecl, basin small ; flesh hard, coarse, rich, somewhat 
 austere ; stews and bakes well. An esteemed culinary sort, bear- 
 ing heavy crops, and proving profitable for market. Late autumn 
 till mid-winter. Growth very crooked and straggling. Fig. 278. 
 
 Catillac. Large, short, conic-pyriform, approaching broad-turbinate ; 
 crown broad, flattened ; yellow, often with a reddish brown cheek ; 
 stalk an inch to an inch and a half long, stout, cavity small, wavy ; 
 calyx short, ereft, or spread, basin large, plaited ; flesh hard, but 
 excellent for baking and stewing, becoming tender, and of a light 
 red color. Keeps through winter. French. 
 
 Chauinontel. (Bezi de Chaumontelle, Winter Butter.) Large, pyri- 
 form, body oblong or ovate, neck short, obtuse, often quite 
 obscure, and the form approaching obovate or oblong — largest at 
 the middle ; skin a little rough, yellowish in the shade, with more 
 or less brownish red, and rich deep red in the sun ; stalk an inch 
 long, moderately sunk ; basin deep, uneven, or angular ; flesh but- 
 tery, melting, sugary, with a fine flavor. Requires warm, rich 
 cultivation to develop its good qualities, often poor. Shoots 
 long, slender, dark brown. Grows well on the quince. Early 
 winter. Old French. 
 
 Doyenne Goubalt. Rather large, roundish-pyriform, approaching 
 roundish-obovate, pale dull yellow, russeted at stalk and calyx ; 
 stalk short, thick, calyx small, deeply sunk ; melting, juicy, rich, 
 aromatic. Dec. to Feb. Shoots greenish yellow, slightly purple, 
 a slow grower. 
 
288 Pears. 
 
 Fondante de Noel. (Belle Apres Noel.) Medium or rather small, 
 obtuse-pyriform, pale greenish yellow, with a red cheek ; stalk 
 long, «tout, curved, oblique ; calyx closed ; basin broad, shallow, 
 irregular. Shoots greenish yellow, growth resembles Passe Col- 
 mar ; flesh whitish, melting, juicy, very good. A seedling of the 
 Passe Colmar, ripening earlier, and of similar flavor — a fine late 
 autumn and early winter sort. Belgian. 
 
 Glout Morceau.* (Gloux Morceaux, Beurr^ d'Hardenpont, Col- 
 mar d'Hiver, Hardenpont d'Hiver, Linden d'Automne.) Large, 
 short pyriform, approaching obtuse-oval, neck very short and 
 obtuse, body large, and tapering somewhat towards the crown ; 
 often considerably ribbed ; surface green, becoming pale greenish 
 yellow ; stalk an inch and a fourtli long, stout, moderately sunk ; 
 calyx large, basin distinft, rather irregular ; flesh white, fine 
 grained, buttery, melting, rich, sweet, and of fine flavor. Early 
 winter. Succeeds best on the quince. Shoots spreading, green- 
 ish, leaves wavy or wrinkled. Variable, sometimes poor, best on 
 trees of several years' bearing ; excellent when fully grown and 
 well ripened. 
 
 Inconnue Van Mons. Small, conic-pyriform (Madeleine-shaped), 
 approaching obovate ; 'skin rough, green, becoming yellowish, 
 sprinkled with russet ; stalk rather long, curved, slightly sunk ; 
 basin small ; flesh granular, juicy, melting, rich. Early winter. 
 Fig. 291. 
 
 Jaininctte. (Josephine.) Medium or rather large, obovate-pyriform, 
 approaching obovate, small specimens roundish-turbinate, vary- 
 ing ; crown broad ; skin yellowish green, with some brownish rus- 
 set ; dots numerous, often confluent ; stalk three-fourths to an 
 inch long, thick, cavity little or none ; calyx small, ere6l, stiff; 
 basin round, even ; flesh juicy, melting, buttery, sweet, of good 
 flavor. Late autumn and early winter. Shoots somewhat reddish 
 green, ere6l, diverging. Origin, Metz, in France. A very strong 
 grower on the quince. 
 
 Las Canas. Size medium, regular pyriform, somewhat conic (Tyson- 
 shaped) ; neck tapering into the stalk ; skin yellow, sometimes 
 sprinkled with thin russet, rarely with russet blotches, dots small 
 and numerous ; stalk an inch long ; calyx slightly sunk ; flesh 
 juicy, often good. Fig. 280. 
 
 Law^rence. Size medium, pyriform, approaching obovate, some- 
 what uneven ; lemon yellow with numerous small dots ; stalk an 
 inch long, set in a small basin, ribbed ; flesh whitish, buttery, 
 with a rich, aromatic, very good flavor. Dec. Growth moderate, 
 spreading. Shoots yellowish green. An early and good bearer, 
 and unexcelled as a valuable early winter sort. It ripens easily, 
 and is of uniform excellence. 
 
 * Pronounced Gloo-morso'. 
 
Winter — Distinct Pyriforui . 
 
 289 
 
 Lycurgtis. Small, pyriform, approaching obovate, narrowing off to 
 the crown, dark, dull green, rough, russeted ; stalk short, slender, 
 twisted, not sunk, calyx large, slightly sunk ; flesh greenish white, 
 a little coarse, rich, very higli flavored. Dec. A supposed seed- 
 ling of the Seckel. 
 
 Fig. 331. — Laivreiice. 
 
 McLaughlin. Large, pyramidal-pyriform, often roundish obovate 
 when small, skin rough, partly russeted, greenish, becoming yel- 
 low ; stalk short, oblique, not sunk ; basin shallow, furrowed ; 
 flesh juicy, melting, sweet, rich, perfumed. Early winter. Maine. 
 
 Passe Colmar. (Colmar Souverain, Colmar Hardenpont, Colmar 
 Gris.) Medium or rather large, distinft pyriform ; skin yellowish 
 green, becoming pale yellow, often lightly sprinkled with russet ; 
 stalk an inch and a quarter long, cavity obtuse or none, calyx 
 erefl, basin moderate ; flesh fine grained, buttery, juicy, sweet, 
 rich, and when well grown and ripened, of excellent, first-rate 
 flavor — but if small and badly matured or overloaded trees, the 
 
 13 
 
2yo Pears. 
 
 quality is worthless. The tree overbears, and the fruit needs 
 thorough thinning. Leaves rather small, nearly flat. Early win- 
 ter. Belgian. 
 
 Pater Noster. Large or medium, pyriform approaching pyramidal, 
 somewhat irregular ; yellow, often russeted, sometimes with a red 
 cheek ; stalk an inch long, fleshy at insertion, scarcely sunk ; 
 basin narrow ; flesh buttery and melting, fine grained, rich, 
 slightly sub-acid, often a little astringent. Early winter. Shoots 
 short, greenish purple, erect. Often ripens wholly in autumn. 
 
 Pound. (Winter Bell, Uvedale's St. Germain, Angora.) Very large, 
 pyriform, crown wide ; skin yellowish green, with a brown cheek ; 
 stalk two inches long, calyx crumpled, basin narrow ; flesh solid, 
 hard, stems reddish color, a good culinary pear. Tree strong, 
 healthy, produ6live. Shoots stout, upright, dark. Fig. 274. 
 
 Readmg. Rather large, pyriform, regular, tapering somewhat to the 
 crown, often ribbed ; thickly dotted and slightly russeted, on a 
 greenish yellow skin ; stalk long, curved, enlarged at insertion, 
 slightly sunk, basin little or none ; flesh granular, rather melting, 
 juicy, vinous, pleasant, good. Jan., and later. Shoots brownish 
 olive, rather erett, long, slender. Penn. 
 
 St. Germain. Large, long pyriform, small specimens obovate, sur- 
 face yellowish green, faintly tinged with brown to the sun ; stalk 
 an inch long, oblique, basin small and shallow ; flesh white, 
 slightly gritty, juicy, melting, sub-acid. Fails in many localities, 
 and becomes a poor fruit. Late autumn and early winter. 
 Shoots slender, light olive, leaves narrow, folded, and recurved. 
 The striped St. Germain is a sub-variety, differing only in its faint 
 yellow stripes. 
 
 Suzette de Bevay. Rather small, obovate-pyriform, inclining to 
 conic, dull yellow, dots minute ; stalk long, curved, basin shallow, 
 uneven ; flesh melting, vinous, perfumed. Jan. to March. Bel- 
 gian. 
 
 Vicar of Winkfield. (Le Cure, Monsieur le Curd, Clion.) Quite 
 large, long pyriform, with a conical taper towards the crown ; skin 
 smooth, pale yellow, or pale yellowish green, with a dull reddish 
 cheek ; stalk an inch to an inch and a half long, slender, often 
 fleshy at insertion, oblique, not sunk ; basin narrow, very shallow ; 
 flesh greenish or yellowish white, juicy, buttery, with a moderate 
 flavor— sometimes slightly astringent. Ripens late autumn and 
 early winter, for about two months. Growth spreading and irregu- 
 lar, or straggling, shoots strong, dark olive. Grows well on quince 
 stocks. The great and uniform productiveness of this pear, its 
 fine qualities for cooking, and the long period of its continuance, 
 render it valuable. Fig. 269. 
 
 \MUerm02. Rather large, pyriform, elongated towards the crov>n, 
 skin rough, green, becoming yellow, dull red to the sun ; stalk one 
 
Winter — Obcwate, etc. 291 
 
 inch long, not sunk, basin moderate, rather distinfl ; flesh rather 
 coarse, granular, buttery, somewhat acid, often astringent — vari- 
 able. Early winter. Shoots greenish purple, diverging, leaves 
 dark green. Often ripens in autumn. 
 
 Winter Nelis. (Nehs d'Hiver, Bonne de MaHnes.) Size rather 
 small or medium, roundish-pyriform, often obovate, neck small 
 and short ; surface yellowish green, much russeted ; stalk an inch 
 and a quarter long, bent, cavity narrow ; calyx stiff, short, basin 
 shallow, ribbed ; flesh yellowish white, line grained, buttery, very 
 melting, rich, sweet, or slightly vinous, perfumed, aromatic, with 
 an excellent flavor. Early winter. Growth slender, flexuous, and 
 straggling, leaves narrow, recurved, petioles rather long. Origin, 
 Mechlin, in Belgium. 
 
 Class II. — Obscure pyriform, obovate, or turbinate. 
 
 Alexandre Latnbre. Size medium, roundish-obovate, yellowish 
 green marbled with red towards the sun ; stalk stout, not sunk, 
 basin shallow ; flesh juicy, melting, sweet, rich, sometimes very 
 good, frequently poor. Nov., Dec. Shoots slender, yellowish, 
 spreading. 
 
 Beurre d' Anjou. Commences ripening in autumn. See Autumn 
 Pears. 
 
 Beurre Gris d'Hiver. (Beurrd Gris d'Hiver Nouveau, or "Grey 
 Winter Beurre.") Size medium, obovate, or short Doyennd-form, 
 obtuse ; skin greenish, considerably russeted ; stalk thick, short, 
 cavity moderate, basin small ; flesh greenish, buttery, melting, very 
 juicy, rich, slightly sub-acid — resembhng in flavor the Beurre 
 d'Aremberg, but rather richer and less acid. Early winter. 
 Shoots purplish red, leaves curled. French. Promises to become 
 valuable. Fig. 300. 
 
 Brande^s St. Germain. Size medium, obovate, often considerably 
 pyriform, narrowing to both ends, smooth and regular ; skin yel- 
 lowish green, thickly dotted with large russet specks ; stalk an 
 inch long, thick, obliquely set ; calyx small, stiff, ereft ; basin 
 small, narrow, often none ; flesh buttery, melting, yellow towards 
 the core, with a pleasant, slightly acid, good, or very good flavor. 
 Early winter. English. 
 
 Columbia. (Columbian Virgalieu, Columbia Virgouleuse.) Large, 
 long obovate, regular, handsomely rounded or obtuse, largest near 
 the middle ; surface pale green, becoming pale yellow, always 
 smooth and fair ; stalk an inch and a quarter long, rather slender, 
 cavity narrow, deep ; calyx ereft, basin small ; flesh white, melting, 
 and buttery, of moderately rich flavor. Ripens early winter. 
 Growth upright, vigorous, shoots brownish yellow. The large, 
 
292 Pears. 
 
 handsome fruit, and the great produ6liveness of the tree, have ren- 
 dered this variety popular and profitable for market, although not 
 high in quality. It does not appear to succeed so well as far north 
 as Boston or Rochester, as further south. A native of West- 
 chester CO., N. Y. 
 
 Coter. Size medium, obovate, obscurely pyriform, nearly regular, 
 light yellowish green, brown in the sun, somewhat russeted ; stalk 
 an inch long, without cavity ; segments of the calyx distindl and 
 widely reflexed ; basin round, moderate ; flesh white, rather 
 
 . coarse, buttery, rich, slightly perfumed, very good. Late autumn. 
 Belgian. 
 
 Dana's Hovey. Rather small, obovate, slightly pyriform, rich yel- 
 low, with some cinnamon russet ; stalk medium, slightly sunk, 
 basin shallow ; flesh buttery and melting, of excellent quality. 
 Dec. Shoots stout, ereft. New. Mass. 
 
 Doyenne d'Alencon. (Doyenne d'Hiver Nouveau, Doyenn^ Gris 
 d'Hiver Nouveau, St. Michael d'Hiver.) Medium, obovate, 
 approaching pyriform when large, skin rough, yellow, with russet 
 or brown dots ; stalk medium, stout, moderately sunk, basin 
 deep ; flesh somewhat granular, buttery, juicy, rich, sprightly. 
 Dec. to April. Although not of the highest flavor, this pear is 
 one of the most valuable and reliable of good keeping winter 
 pears. 
 
 Easter Beurre;. (Doyennd d'Hiver, Bergamotte de la Pentacote, 
 Beurre de la Pentacote, Beurre de Paques, Chaumontel tres gros, 
 Canning Seigneur d'Hiver.) Large, obovate, approaching oval ; 
 surface yellowish green, with some russet ; often a broad, dull 
 reddish cheek ; stalk stout, an inch long, cavity deep, sometimes 
 obtuse, abrupt ; calyx small, closed in a moderate or rather shal- 
 low, plaited basin ; flesh fine grained, very buttery, melting, and 
 juicy, and when well grown and ripened, of excellent flavor. It 
 does not often mature well in the Northern States. Keeps through 
 winter. Growth strong, rather upright, shoots reddish yellow ; 
 leaves narrow, folded, recurved. Grows well on the quince. 
 
 Grand Soleil. Rather small, roundish-obovate, irregular and vary- 
 ing, mostly covered with a rich russet ; calyx small, closed ; flesh 
 yellowish white, a little coarse, buttery, melting, aromatic, very 
 rich. Nov. and Dec. Belgian. 
 
 yean de Witte. Size medium, flattened, obovate ; stalk short, 
 slightly sunk ; basin small, calyx closed ; skin yellowish green, 
 partly russeted ; flesh white, juicy, melting, sweet, rich. Dec. 
 
 Jones. (Jones' Seedling.) Size medium or small, Bloodgood-shaped, 
 or obovate, remotely pyriform, surface rich yellow russet ; stalk 
 an inch or an inch and a fourth in length, variable in thickness, 
 fleshy at insertion, not sunk ; basin shallow ; flesh yellowish, melt- 
 
Winter — Obovate, etc. 
 
 293 
 
 ing, of fine flavor. Ripens late autumn and early winter. Shoots 
 diverging and ascending. Origin, Kingsessing, near Philadelphia. 
 Produ(5live and valuable. 
 
 Fig. 332. — yones' Seedling. 
 
 Lewis. Size below medium ; regular obovate, rarely obscure-pyri- 
 form ; surface yellowish green, thickly dotted with dull russet ; 
 stalk an inch and a half long, slender, scarcely sunk ; calyx widely 
 reflexed, basin little or none ; flesh greenish white, melting, juicy, 
 of fine, rich flavor. Core large. Early winter. Growth vigor- 
 ous, branches becoming drooping. Profusely produ6live. Origin, 
 Roxbury, Mass. 
 
 Prince's St. Germain. Size medium, obovate, obtuse, surface 
 much russeted on green, dull red to the sun ; stalk an inch and a 
 fourth long, cavity small ; calyx large, stiff, slightly cut, basin 
 smooth, shallow ; flesh yellowish wh'te, juicy, melting, slightly 
 vinous, with an agreeable and fine flavor. Keeps well, ripening 
 through winter. Origin, Flushing, Long Island. 
 Vicompte de Spoelberch. (De Spoelberg, Delices Van Mons.) _ Me- 
 dium or rather large, obovate, somewhat conic ; skin slightly 
 rough, yellow, with a purplish blotched cheek to the sun, 
 
294 
 
 Pears. 
 
 very slightly russeted ; stalk an inch and a fourth long, stout, 
 curved, basin round, shallow ; calyx ere6l, short ; flesh buttery, 
 ■ melting, rich, fine. Needs high cultivation to develop its fine 
 qualities. Early winter. Belgian. 
 
 Zephiriti Gregoi?'e. Medium, turbinate, Bloodgood-shaped, light 
 green becoming yellow, reddened next to the sun ; stalk one inch 
 
 Fig. 333. — Zefihirm Gregoire. 
 
 long, fleshy at base, basin narrow ; flesh white, buttery, melting, 
 fine grained, excellent, perfumed. Nov. to Feb. 
 
 Class III. — Roundish or Oblate. 
 
 Cross. Medium in size, roundish, surface yellow, often with a red 
 cheek, and some russet ; stalk three-fourths of an inch long, very 
 thick, set shallow ; calyx small, rather deeply sunk ; flesh melting, 
 juicy, with a rich, high, fine flavor. Early winter. Shoots rather 
 slender, a poor grower — of little value. Mass. 
 
Winter — Roundish or Oblate. 
 
 295 
 
 Josephine de Malines. Size medium, conic-oblate, yellowish 
 with small clots ; stalk very long, cavity slight, basin large ; flesh 
 of a lio-ht salmon color towards the centre, buttery, of a swee. 
 
 Fig. 334. — Josephine de Malines. 
 
 and peculiar flavor. The tree forms a handsome pyramid on 
 quince. This is one of the best early winter pears, often keeping 
 till mid-winter and later. Belgian. 
 
 Sieulh. (Beurre Sieulle, Doyenn^ Sieulle.) Medium in size, round- 
 ish-oblate, often roundish-obovate, with a very short, obscure 
 
296 
 
 Pears 
 
 neck, obtuse ; skin pale yellow, with a slight blush, and sometimes 
 a brilliant broad orange cheek ; stalk thick, an inch and a quarter 
 long, cavity shallow, rarely deep, calyx slightly sunk ; flesh but- 
 
 Fig. ^-iS-Sienlle. 
 
 tery, fine grained, rich, of good, often of excellent quality. Ripens 
 late in autumn, and keeps to mid-winter. Variable, uncertain. 
 
 REGRAFTING LARGE PEAR-TREES. 
 
 Before closing this chapter on the Pear, it may be well to give 
 some direftions for changing the tops of bearing pear-trees. Some 
 of the varieties described in the foregoing jDages have already shown 
 indications of becoming generally afifefted by cracking, and this dis- 
 ease may render a part of them worthless. In such cases it becomes 
 desirable to regraft them with valuable sorts. 
 
 The old and common wav is to cut off the trunk or a few of the 
 
Pears. 
 
 297 
 
 larger limbs, and insert a few grafts, say four or five in all, and com- 
 pel them to form the whole new head, requiring the lapse of many 
 years. A much better and more expeditious mode is to scatter the 
 grafts through the top — inserting so many that each one forming a 
 small branch of itself, the whole taken together will make a full top 
 in a few years. 
 
 In order to render the operation plain, Fig. 336 is made to repre- 
 sent the unchanged tree at an age of from ten to twenty years. All 
 the smaller branches are cut away, and those of medium size left dis- 
 tributed at as regular distances as may be. As the tendency of the 
 growth is upwards, the top should be rather worked downwards in this 
 operation, and the side limbs near the bottom allowed a full chance. 
 In the ends of all these shoots some thirty or forty grafts are set, as 
 shown in Fig. 337. ■ Trees of the Virgalieu or Doyenn^, which had 
 become worthless by cracking, and which were large enough to bear 
 
 Fig. 337- 
 
 Fig. 338. 
 
 a bushel or two annually, have been entii'ely changed in this way to 
 better sorts, and vielding three years afterwards larger crops than 
 ever. 
 
 If the labor of inserting so many grafts is too great for ordinary 
 praflice, one-third or less may be set, as shown in Fig. 338. 
 
 Dwarf pear-trees of undesirable varieties may be readily changed 
 in this way to other sorts — the more easily because they are lower, 
 
 1.3* 
 
298 
 
 Pears. 
 
 and accessible from the ground. Old dwarf trees, which have 
 become enfeebled by long bearing and sparse pruning, may be thus 
 rendered thrifty and vigorous. 
 
 With trees of large size, it may be safest to change the upper 
 half in one year, and the remainder the next, for the purpose of 
 avoiding too great a check in growth. 
 
 Younger trees, or those but a few years old, of undesirable sorts, 
 but of straight growth, may be used for stocks on which to work 
 new heads of crooked or slow growers at standard height. Fig. 
 339 represents a tree of the Virgalieu worked over to the Winter 
 
 Fig. 339- 
 
 Nelis, the former being a straight and handsome tree, and the latter 
 the most crooked grower known. A few buds of the Winter Nelis 
 are inserted into the side limbs of the Virgalieu so as to form an 
 even, well balanced head. The same result may be obtained by 
 grafting these limbs in spring. 
 
CHAPTER III. 
 
 THE QUINCE. 
 
 The Quince, a small, irregular growing tree, about ten or twelve 
 feet high, bears one of the best fruits for preserves and jellies, and 
 for giving additional flavor to apple tarts. It is usually propagated 
 by layers and cuttings. Propagation by layers is performed by 
 bending young shoots down in spring, and burying them so as 
 to leave a few buds at the extremity above ground, as described on 
 page 30 of this work. When the buds on the shoots have well 
 started, all are rubbed off or cut away but the best. They will 
 throw out roots by autumn, and may be removed from the parent 
 tree^ and set out in rows ; those which do not root the first 
 year may be left till the second. If the ground is rich, and they are 
 kept well cultivated and straightened by stakes, the cuttings and 
 layers will produce trees fit for removal as standards in two or three 
 years. This mode is more commonly used in raising the Orange 
 quince as a fruit. In the extensive propagation of stocks for the 
 pear, layering by stools is adopted. They are made by cutting back 
 strong plants to within a few inches of the surface of the ground 
 early in spring, or before the buds swell, which induces them to 
 throw up a number of strong shoots, constituting the stools. These 
 are earthed up the following spring, so that the whole of the stem 
 and the base of all the shoots will be covered three or four inches 
 deep. Roots will be thrown out during the same season, and these 
 rooted shoots are separated from the plant in the autumn for trans- 
 planting in rows. The stools are well cultivated and dressed with 
 manure the following season, and will produce another crop of . 
 shoots the second year. As each stool yields a crop in alternate 
 seasons, there should be two sets, so that an annual supply may be 
 obtained. 
 
 The quince is extensively propagated by cuttings, both in raising 
 stocks and trees for fruiting. The details of the operation are 
 described on pages 29 and 137 of this work. 
 
^oo 
 
 Oninces. 
 
 The soil for the quince should be deep and rich, such as will raise 
 good corn and potatoes, and should be kept well cultivated. An 
 application of good manure should be made every year or two, and 
 a thin sprinkling of salt over the surface in spring has often been 
 found beneficial. 
 
 Dire6lions for pruning young quince-trees will be found on 
 page 95. 
 
 The total neglect of the cultivation of the quince by many who 
 liave planted out the trees, has resulted in their dwarfish and 
 stunted growth and entire unprodu6tiveness. To renovate such 
 trees, cut or saw out the thick profusion of suckers which surround 
 the stem (Fig. 340), deepen the soil with the spade as much as the 
 roots will admit, and apply a large barrow-load of compost to each 
 tree, made by a thorough intermixture some weeks previously, of 
 stable manure and black muck, or otlier compost, and then spread a 
 
 thin coating of salt upon the surface. This should be done in the 
 spring of the year. The pruning may be such as to remove tliC 
 suckers, and reduce the number of stems to three or four, or the 
 tree may be trimmed to one clean stem, as shown in Fig. 341. The 
 fruit will be greatly improved by the operation. 
 
 In planting quince orchards, the distance asunder may be about 
 ten or twelve feet, which will be found near enough for full-grown 
 trees, on a deep, rich, and well treated soil. If the ground is pre- 
 viously subsoiled, and well manured by trench-ploughing, the young 
 trees will come into bearing in about three years, and continue pro- 
 duftive, if well managed, for forty years or more. 
 
 VARIETIKS. 
 
 Orange or Apple Quince. Large, some sub-varieties quite large, 
 roundish, somewhat irregular, with a small and very short neck at 
 the base ; surface of a fine golden/ color ; flesh firm, stewine 
 
Quinces. 
 
 301 
 
 Ripens soon after mid-autumn. 
 
 rather tender, of excellent flavor. 
 Leaves oval. Tree pro- 
 dudlive if well cultivated. 
 This is the most common 
 
 sort, and by continual /^ 
 propagation of seedlings 
 several sub-varieties have / 
 been produced, varying 
 slightly in coarseness or 
 firmness of texture, size 
 and form. The largest 
 sometimes weighs a 
 
 pound. ^ -^^ /lt^rx:^^ 
 
 Pear Quince. (Oblong ox y\%. ■i,^2.-0range Quiuce. Y\'i,.-ii,-i.—PearQui7ice. 
 
 Pyriform Quince.) Size 
 
 medium or rather large, pyriform, body roundish oblong, neck 
 about one-half or one-tliird the length of the body ; skin rather 
 dull rich yellow ; flesh firm, tough, dry, with a high flavor, stewing 
 less tender than the Orange quince. Ripens late in autumn, and 
 hence adapted to distant marketing. Leaves oblong ovate. A 
 moderate bearer. 
 
 Portugal Quince. Quite large, oblong pyriform, largest at the mid- 
 dle and tapering to each end ; yellow ; flesh more juicy and less 
 harsh than the other varieties. Stews Avell, and becomes a fine 
 purple or deep crimson when cooked. Leaves broad, cordate, 
 down)', larger than those of the common quince, and growth 
 stronger. The fruit is rather superior in quality, but the value of 
 the variety is much lessened by its unproduftiveness. It does 
 not strike readily from cuttings. 
 
 Rea's Seedling. (Rea's Mammoth.) Fruit resembles the 
 Orange, but from one-third to one-half larger, and of excellent 
 quality. Tree a very strong s;r<^wer, with large dark foliage. 
 Origin, Coxsackie, N. Y. 
 
 Angers Quince. This variety is cultivated as stock for the pear. 
 The fruit is similar to that of the Orange, with the exception that 
 it is later and a little harder in texture. The tree is distinguished 
 by its vigorous growth and large leaves, and it continues growing 
 late in the season. 
 
 Pontcnay or Paris Quince. This is also cultivated extensively as 
 stock for the pear. The fruit is not equal in quality to the Orange 
 or Angers, more nearly resembling the Pear quince in form and 
 texture. The tree has niore small side shoots, grows thicker, and 
 is less vigorous than the Angers. The Angers is further dis- 
 tinguished from the Fontenay by its downy shoots when young, 
 darker wood, and short stout thorns. 
 
 The Japan and Chinese quinces are cultivated merely as ornamen- 
 tal shrubs. 
 
CHAPTER IV. 
 
 THE PEACH AND NECTARINE. 
 
 The Peach, when in perfe6lion the most dehcious fruit of our cli- 
 mate, succeeds in favorable localities, from Maine to the Gulf of Mexi- 
 co. 1 n the more northern regions, the ripening of the earlier varie- 
 ties commences only a few weeks before the close of the summer 
 months ; in the extreme south, well matured peaches are obtained 
 nearly as early as cherries and strawberries at the North. 
 
 The trees are more tender and of shorter duration than most fruit 
 trees of temperate cHmates. In some localities they bear only two 
 or three good crops, and then decline or perish. On favorable soils 
 they continue for twenty or thirty years. In Western New York 
 trees have in rare instances borne fruit for forty or fifty years. In 
 France, according to authentic testimony, peach-trees which have 
 been annually and freely pruned, have lived to an age of one hun- 
 dred years ; and there is no doubt that on favorable soils, and by a 
 regular shortening-in pruning, most of our orchards would endure 
 much longer than the ordinary period. 
 
 The most extensive peach-growing regions are in New Jersey, 
 Delaware, Maryland, and portions of the West — some orchards 
 containing forty or fifty thousand trees, and hundreds of acres occu- 
 pied with the plantations of single proprietors. The northern por- 
 tions of Ohio and Western New York, protefted on the north by 
 Lakes Erie and Ontario, and Western Michigan, afford a very favor- 
 able climate for this fruit. But throughout the country at large, the 
 selection of proper localities would doubtless afford good and regu- 
 lar crops, even in distrifts where its culture is rarely attempted. 
 The remarks on this subje6l in a previous chapter of this work, are 
 particularly commended to the attention of those who may attempt 
 the peach culture in severe climates. 
 
 The destru(5fion of the peach crop is caused in nearly all cases by 
 the intense cold of winter. Vernal frosts, to which its loss is often 
 
Propagation of the Trees. 
 
 303 
 
 erroneously ascribed, rarely have any influence. If the fruit-buds 
 remain unsvvollen, they will endure very severe cold. But it often 
 happens that we have a few days of mild or warm weather during 
 winter. This is sufficient to swell them slightly, or to throw mois- 
 ture enough into them to render them tender ; and if the thermometer 
 should then sink several degrees below zero, there is scarcely a chance 
 for their escape. Their condition may be soon ascertained by 
 making a cross-cut with a knife through the fruit-buds. If destroyed, 
 the centre will be dark brown ; if uninjured, they will present the 
 fresh yellow centre of sound buds. The accompanying figures 
 represent the branches and buds of the peach magnified twice in 
 diameter. Fig. 345 shows the two flower-buds, with the usual leaf- 
 bud between, before they have become swollen by warm weather. 
 Fig. 344 represents the appearance of the same after the occurrence 
 of several warm days after mid-winter. Fig. 346 exhibits the dark 
 and dead interior of a flower-bud cut through its centre, after it has 
 
 Fig. 344 
 
 Fig. 346. 
 
 been killed by the frost. Under ordinary circumstances, the peach 
 crop is destroyed when the thermometer sinks about 12° below 
 zero (Fahr.) ; but when the buds have been much swollen, the crop 
 has sometimes been cut off when only 5° or 6° below ; while in rare 
 instances, unswollen buds under favorable circumstances have 
 passed uninjured through a temperature 20° below zero. 
 
 PROPAGATION OF THE TREES. 
 
 The peach-tree is of remarkably easy and rapid propagation. In 
 rare instances, seedling trees have borne the second year, or sixteen 
 
304 The Peach and Neilarine. 
 
 months from the planting of the stone. Stocks may be budded 
 the first summer, affording trees five or six feet high the second 
 autumn. Transplanted the second year from the bud, the trees, 
 with good cultivation, usually come into bearing about the third 
 year afterwards. 
 
 Some varieties reproduce the same from the stone with slight 
 variation, but the only certain way to perpetuate delicious sorts is 
 by budding. Grafting at the North rarely succeeds : at the South 
 it is often successful. It often happens at the North, that the 
 severe frost of winter destroys the inserted buds, which die and 
 drop off, leaving the attached portion of bark adhering fresh and 
 green to the stock. This disaster, which so often disappoints the 
 hopes of the young cultivator, is to be prevented by selefling buds 
 from the largest and thriftiest shoots. These usually possess suffi- 
 cient vigor to withstand severe frosts. The triple buds on the older 
 and more matured portions of the shoots of bearing trees generally 
 survive when the single buds above them perish, as may be at once 
 perceived by examining the shoots of bearing trees late in spring. 
 
 When stocks are not budded till the second summer, it is very 
 important to cut them down the previous spring, and suffer but one 
 ascending sprout to grow, which will form a fine thrifty shoot for the 
 reception of the bud. 
 
 In raising stocks, seleft the seed of hardy and late varieties. 
 The stones are not injured if kept dry in a cellar till winter. If 
 they become water-soaked for a length of time, they are spoiled. 
 But soaking in water for a day or two, and subsequent exposure to 
 freezing, facilitate the cracking of the stone. They may be kept 
 through winter mixed with moist sand, and exposed to freezing and 
 thawing, or placed in a moist cellar till near spring, then soaked in 
 tubs or barrels, till the shells are well swollen with moisture. They 
 are then placed in thin layers on the surface of the ground, and 
 exposed for two or three weeks to the action of the frost, being pro- 
 te6led from drying by a covering of soil, leaf-mould, or muck. 
 About the time the frost disappears from the ground, they are taken 
 up and cracked by hand, placing the stone on the end of a wooden 
 block, and striking a gentle blow on the side edge with a hammer. 
 The kernels are thus taken out uninjured. They are then planted 
 one or two inches deep (a hght thin soil needing more depth than a 
 heavy and moist one), and if they have been previously uninjured, 
 nearly every one will grow. Care is needed that the seeds do not 
 become dried nor mouldy before planting. 
 
 When it is intended for them to come up evenl}-. as they are to 
 
Propagation of the Trees. 305 
 
 remain in the nursery row, the most certain way to avoid vacancies 
 or failures, is to sprout them before planting. This is eifefted by 
 mixing the kernels with sand and leaf-mould, and spreading them in 
 a thin bed in the sun. When sprouted, a line or cord, permanently 
 marked at equal distances of eight inches with a touch of paint, is 
 stretched on the ground, and a sprouted kernel carefully inserted at 
 every mark of the line, by means of a transplanting trowel. Tliis 
 insures great regularity in the rows. Accidental vacancies may be 
 tilled from a seed bed when the plants are not more than two inches 
 high. To prevent drying, the sprouted seeds should be kept 
 covered with a flake of wet moss or a wet cloth, until deposited in 
 the ground ; and if the weather be dry, watering the ground may be 
 requisite. 
 
 By planting the stones without cracking, a very small portion will 
 grow, and no regularity can be attained in the rows, unless the fol- 
 lowing mode is adopted, which, if the stones can be had fresh from 
 the fruit before drying many days, and in large quantities, is perhaps 
 the cheapest or attended with least labor. Mix the fresh stones 
 with moist sand, spread them in a stratum about six inches thick 
 over the ground, and cover them with a few inches of old straw or 
 coarse manure, to prevent drying. Remove this covering in winter, 
 to expose them freely to freezing and thawing. In spring, a large 
 portion will be found sprouting ; carefully seledl these and plant 
 them immediately in drills made with the hoe, covering them by 
 drawing on earth with the hand. One man will thus plant four or 
 five thousand in a day. In a few days a second portion will be 
 found sprouted, which plant as before ; and so on, so long as the 
 process continues. Those which do not open (often not more than 
 one-third of the whole), will grow another year if kept moist and 
 exposed. 
 
 If the soil is good, and the cultivator is passed between the rows 
 as often as once a fortnight — oftener is better — the trees will be 
 large enough to bud by the close of summer. 
 
 In cases where the ground cannot be prepared early for their 
 reception, germination may be retarded by burying the uncracked 
 stones a foot or two beneath the surface, till wanted. 
 
 The distances of the rows asunder should be about the same as 
 for apples and other trees in the nursery, or about three and a half 
 feet. 
 
 Plum-stocks for the peach slightly lessen their luxuriance of 
 growth, render the trees smaller, thus slightly increasing their hardi- 
 ness for the extreme north by favoring an early maturity of the 
 
3o6 The Peach and NeHarine. 
 
 young wood. It is, however, important to observe, that this does 
 not add to the hardiness of the fruit-buds. Small dwarfs are pro- 
 duced by budding on the Mirabelle, a diminutive variety of the 
 plum. The plum-stock is also sometimes employed to guard 
 against the peach-borer, a remedy often unsuccessful, as that insedl 
 frequently attacks the peach above the place of union. On the 
 whole, the praftice of working the peach on the plum is not regard- 
 ed by fruit culturists with much favor. 
 
 Unlike most other fruit-trees, the peach may be transplanted in 
 the spring next after the insertion of the bud, with scarcely a check 
 in its growth. 
 
 Soils. It may be observed as a general rule, that soils affording 
 good farm crops, and with a well drained sub-soil, are well adapted 
 to peach orchards. On a strong loam, the trees grow with more 
 uniform luxuriance and live longer than on light, sandy, or gravelly 
 soils. Even a compa6l clay may be made suitable for the peach by 
 regular and thorough underdraining, and mellow cultivation. On 
 the light sands of New Jersey and Delaware, orchards succeed and 
 bear well for a time, but they do not endure so long as where the 
 soil has a considerable admixture of heavier ingredients. 
 
 In transpla7iting for an orchard, the praftice of shortening-in the 
 shoots, described in the chapter on transplanting, should be invaria- 
 bly attended to, as it is of the greatest importance for the safe 
 removal of peach-trees. Trees two years from the bud, where this 
 praftice is observed, will be found better for Northern latitudes than 
 those of one year only. Twenty feet apart is the common distance 
 for orchards ; but as better crops and better fruit is obtained where 
 the heads are kept well shortened-in, and consequently within less 
 compass, a distance of twelve or fifteen feet only will be found suffi- 
 cient. 
 
 While the trees are small, the intermediate spaces between the 
 rows may be cultivated with low-hoed crops ; but afterwards it will 
 be found best to keep the ground perfeftly clean and mellow by 
 ploughing and harrowing. Where soils are very shallow, top-dress- 
 ing with manure in autumn, and frequent harrowing, have been 
 found best ; the roots being thus brought near the surface, deep 
 ploughing proves injurious. But where soils are deep and fertile, 
 ploughing may be occasionally resorted to without injury. 
 
 The principle on which rotation in crops is founded, ditlates that 
 two crops of peach-trees, whether in the nursery or orchard, should 
 not be grown successively on the same piece of ground ; diminished 
 growth in all such instances being the result. 
 
P ropagation of the Trees. 
 
 307 
 
 One of the best mamires for the peach-tree is wood-ashes, whether 
 fresh or leached ; hence all composts with this material are .emi- 
 nently benelicial to peach orchards. When applied alone, half a 
 peck of fresh and half a bushel of leached ashes to each tree, are 
 suitable quantities, spread broadcast over the surface. 
 
 The mode of pruning and shortening-in the peach has beerf 
 already described in a previous chapter. 
 
 Training the peach against walls and buildings, so essential to the 
 successful culture of the peach in England, is rarely practised in 
 this country. It would doubtless hasten the maturity of the crop ; 
 but the warm exposure would at the same time, unless the branches 
 were purposely protetled, render the crop more liable to destru6lion 
 by frost. Espaher training has been found to give excellent fruit, 
 in consequence of the thorough pruning and full exposure adopted 
 in the management of the trees. Figs. 347, 348, and 349, exhibit the 
 fan training usually adopted in espalier and wall training, in its suc- 
 
 Fig. 348. 
 
 t ig- 349- 
 
 cessive stages. The limits of this work do not admit full direflions, 
 but the following general rules may be observed as a guide, and 
 will apply to all other annual pruning of the peach: i. The fruit 
 being borne on the shoots of the preceding year, a good supply of 
 annual bearing shoots must be kept on all parts of the tree. 2. As 
 the shoots, left unpruned, extend yearly in length, and become bare 
 on the sides, it is necessary to cut them back, in order to keep up a 
 supply of new shoots from their base. 3. Rub off or cut out all the 
 shoots which spring up from the bases of shoots thus cut back, 
 leaving only a few strong ones at regular distances, so as to admit 
 sun and air to the leaves, which distances may be usually about six 
 inches.* 
 
 * For full direftions in pruning the peach (as well as other fruit-trees), see Barrj''s Fruit 
 Garden, the best and most complete work on this subjefi which has appeared in this 
 country. 
 
3o8 The Peach and Neilatine. 
 
 RAISING PEACHES IN POTS. 
 
 Peaches are raised in pots to secure uniform crops every year in 
 an uncertain climate, to test new sorts, to produce early beawng, 
 and to obtain a supply of peaches where the grounds are too small 
 for planting an orchard. Two modes are adopted — one without fire- 
 heat, the crop maturing a little earlier than in common orchards ; 
 the other, where, by the use of fire-heat, the fruit is obtained two or 
 three months earlier than in open ground. 
 
 Among those who have most successfully adopted the first-named 
 mode, are Ellwanger and Barry, of Rochester. P. Barry has fur- 
 nished the following statement of their management, written when 
 the trees were three years of age and in successful bearing. 
 
 " We have now fruiting, in wooden boxes, ten by ten inches, fifty- 
 three varieties of peaches, eleven varieties of neftarines, and seven 
 of apricots. 
 
 " Age, Potting, and Soil. The trees are now three years from the 
 bud. They were taken up in the fall of 1861 ; heeled-in and covered 
 during winter ; potted early in spring — March, I think ; soil a mix- 
 ture of about three parts yellow sandy loam, and one part of old hot- 
 bed manure. 
 
 " Shimmer Care. After potting they were kept in a cool house, 
 partly covered with glass, until they had made shoots four or five 
 inches long, and the danger of cold weather over. They were then 
 plunged to the rim of the boxes in an open border until the fall. 
 They were carefully watered when necessary during summer, and 
 the shoots kept as much as possible in uniform vigor, by pinching. 
 
 " Pruning. When potted, the yearling trees were cut back to six 
 or eight inches, and in some cases to four inches, or only two or 
 three buds above the union of bud and stock, the objedl being to 
 grow them in the form of bushes. We now find that those cut back 
 farthest are the best trees. [Fig. 350 represents the yearling tree ; 
 Fig. 351, the same, cut back; Fig. 352, the tree set in a pot; and 
 Fig. 353, the same, after a year's growth.] 
 
 " Wintering. On the approach of very cold weather, or just before 
 the freezing of the ground so as to prevent out-door work, they were 
 removed to a shed, where they were plunged, as they had been 
 during summer, up to the edges of the tubs. 
 
 '■'•Spring Treatment. On the return of mild spring weather, 
 abundance of air was admitted, and they remained there till ist 
 May, when they were placed under glass, the buds at this time 
 
Propagation of the Trees. 
 
 309 
 
 being about to expand. Here they were kept till the 15th of June, 
 at which time the fruits were set, and all danger of cold to affeft 
 the foliage past. 
 
 " Ventilatioti and Watering. During the period they were under 
 
 Fig- 35°- 
 
 Fig. 351- 
 
 Fig- 352- 
 
 Fig- 353- 
 
 glass, May ist to June 15th, the principal points of management 
 were ventilation, which was ample, and watering — the latter 
 being one of the most important points in the treatment of all trees 
 and plants in pots. Careless watering will ruin any plants, no matter 
 how skilfully or carefully other points may be managed. Daily 
 watering is necessary, and as soon as out of bloom a free use of the 
 syringe night and morning. 
 
 '^ Summer Treatment. On the 15th June, when all danger of 
 cold was over, and the fruits set, they were removed from the glass 
 covering and plunged in an open but sheltered border, and mulched 
 with old hot-bed manure. Since that time they have received no 
 care but watering, except an occasional pinch, to regulate the growth 
 of shoots. 
 
 " There has not been a single leaf curled on any one of all these 
 trees, showing conclusively that the curl is due to unfavorable 
 changes of weather. Each tree now is a bush about two and a half 
 feet high, and occupies about three feet square of space. 
 
 " The first winter we had potted trees we kept them in a cellar, 
 
10 
 
 The Peach and Neclarine. 
 
 but most of the buds dropped, and we changed to the cool dry shed, 
 the boxes plunged, and this has been successful. 
 
 " The uncertainty of our climate now, as to the peach crop, com- 
 pelled us to adopt this mode of testing varieties, and we are much 
 pleased with the results thus far. As to the amount of labor re- 
 quired, it would not be possible to state it with any degree of pre- 
 cision, as it is made up of odds and ends." 
 
 RIPENING BY FIRE-HEAT. 
 
 Isaac PuUen, of Hightstown, New Jersey, has adopted the fol- 
 lowing management with much success, and obtained an abundant 
 supply of the earlier sorts by the first day of summer. 
 
 The young trees are taken up early in spring, when one year from 
 the bud, the smallest in the rows being selefted for this purpose. 
 They are trimmed to a whip and cut back over a foot in height, and 
 placed in nine-inch pots. As the new shoots are thrown out, they 
 are successively pinched in, as often as they have made a growth 
 of two or three inches. In this way they are kept dwarfed at the 
 same time that they are made 
 to assume a handsome form. 
 The pinching process is con- 
 tinued during the second sea- 
 son, none being allowed to bear 
 until the third, when full crops 
 are taken from them. After the 
 first year they are removed to 
 thirteen-inch or full sized pots. 
 The full grown bearing trees 
 have stems about an inch and a 
 half in diameter and eighteen or 
 twenty inches up to the heads 
 (Fig. 354). This height of bare 
 stem has been found best both 
 in securing the fruit from being 
 soiled by watering, and in assist- 
 ing its more perfeft maturity by 
 a full exposure to air and light. 
 The trees are kept under glass during winter, and the thermometer 
 in no instance allowed to go below zero, as the fruit buds are more 
 easily winter-killed than on trees growing in open ground. Artifi- 
 
 Fig. 354- 
 
Ripening by Fire-Heat. 3 1 1 
 
 cial heat is commenced about the first of the year, and ripe fruit of 
 Hale's Early (the earliest sort raised) obtained in less than five 
 months. The heat should be sufficient to keep the temperature 
 some degrees above freezing during the night, and up to sixty or 
 seventy in the daytime. As warm weather advances but little fire- 
 heat is required, and after the first of May usually none at all — the 
 heat of the sun being sufficient to maintain the necessary warmth. 
 When the thermometer is eighty out-of-doors, it will be ninety or 
 upwards in the peach-house when the ventilators are kept open. 
 The danger feared from a high temperature is of the dropping of the 
 fruit, which is only prevented by regular and copious watering. 
 Each tree, when in full leaf and during the growth of the fruit, 
 requires about one gallon of water each twenty-four hours. When 
 the fruit is within about five days of full maturity, the trees are placed 
 out-of-doors on the south side of the house, where the exposure and 
 open air complete the process, and give a fine flavor to the fruit, 
 preventing that insipidity existing in peaches ripened wholly under 
 glass. If they are placed out much sooner than this period, the 
 exposure causes the curl of the leaf, and the fruit neither attains 
 full size nor good quality — indeed, it is often quite worthless. 
 About two dozen from each tree is a sufficient number, where full 
 size and the best flavor are desired, although more than double this 
 number are often obtained. The trees continue in bearing a few 
 years and are then replaced by young ones. 
 
 WINTER PROTECTION FOR THE TR ES. 
 
 In the chapter on the Situation of Orchards, direftions were given 
 for the selection of sites for peach-orchards, to secure them against 
 the destruction of the crop by the cold of winter. There are large 
 distri(5ls throughout the more northern States where a selection of 
 this kind cannot be made, and where' the frequent and general fail- 
 ure of the crop indicates the necessity of some artificial protection. 
 Various experiments for this purpose have been made, among which 
 the following have so far proved most successful. 
 
 I. Training the young trees very low or near the ground, so that 
 ihe branches may be bent down in winter, and covered wit4i straw, 
 corn-stalks, or, still better, with forest leaves or evergreen boughs. 
 It is important that the branches should be laid upon the earth, 
 that they may receive warmth from below, and the covering should 
 be tliick enough to exclude the cold air. Attempts to proteft the 
 fruit buds by encasing them in non-condu6ling substances, without 
 
3 1 2 The Peach and Nedlarine. 
 
 bending down, have generally proved failures. Covering with earth 
 has been tried, but the moisture often rots the buds. 
 
 2. As the limbs of the Peach soon become quite rigid, while the 
 roots are more flexible, a more successful mode has been adopted : 
 When the young trees are set out, the principal roots are extended 
 in opposite direftions and the others are kept cut off. This enables 
 the trees, when the eartli is partially dug away, to turn as on an 
 axle by a slight twisting of the roots, so that it may be easily laid 
 upon the ground. If ti^ained flat or fan-shaped, it is easily cov^ed. 
 
 3. A third mode has been successfully adopted in some of the 
 Western States. The trees are planted in a row and the branches 
 trained horizontally in opposite diredlions. Posts are set between 
 the trees four or five feet high, and the tops connefted by strong 
 horizontal poles. On the approach of winter, rafters are placed on 
 each side against these poles, so as to form a rather steep roof. The 
 outer limbs may be bent under the rafters, if necessary. The whole 
 IS then covered with rough or cheap boards, and with two or three 
 inches of earth. At the approach of warm weather in spring, the 
 covering is partly removed to admit air and prevent the rotting of the 
 buds, and the whole is taken off" as soon as there is no danger from 
 frost. The use of corn fodder laid on the rafters about two feet 
 thick would be easier, and would probably answer an excellent pur- 
 pose. 
 
 The earliest and hardiest sorts should be sele6led for these expe- 
 riments, among which may be named Cooledge's Favorite, Hale's 
 Early, Serrate Early York, Cole's Early Red, and Early Barnard. 
 
 VARIETIES. 
 
 While the Pear and Apple are chiefly affefted by the influence of 
 soil, the variations in the quality of the Peach result mostly from the 
 effects of climate. Fine American varieties are pronounced worth- 
 less in England. In this country, some, often delicious, are of little 
 value in unfavorable seasons. Some which succeed finely as far 
 south as Philadelphia, lose much by removal to Western New York, 
 from the slightly diminished warmth of the summers. 
 
 A large number of seedlings of high quality have been produced 
 in this country, but as they vary but slightly and do not excel other 
 named and known sorts, it becomes desirable not to extend the 
 present list, unless by those decidedly superior to existing first-rate 
 varieties. The similarity in quality, and the comparative shortness 
 of the fruit season, render a small sele6lion sufficient for ordinary 
 
The Peach and Ne^arine. 
 
 313 
 
 collections. Hence, the main object of the following descriptive list 
 is to define the charafters of described or well known sorts, and 
 point out those most worthy of cultivation in our climate. 
 
 SYNOPSIS OF ARRANGEMENT. 
 
 The fruit of ditferent varieties of the peach is marked with but 
 few distindlive characters. A similarity in outline, texture, color, 
 and flavor, more nearly than exists in the apple, pear, and some 
 other kinds, renders it necessary to resort to other points of dis- 
 tindlion. The peach presents facilities for this purpose not found 
 in other fruits. 
 
 1. The Divisions are founded on the adherence or separation of 
 the flesh from the stone, distinguishing clingstones and freestones ; 
 or more properly, on the firm or melting texture of the flesh, indi- 
 cated by the terms pavies and melters. 
 
 2. The Divisions are sub-divided into C/asses. embracing pa/e or 
 light-colored ^&?,\\^ and deep-yel/ow flesh. 
 
 3. The Seilions are founded on \h& glands of the leaves. Se6lion 
 I. comprehends those whose leaves are deeply and sharply serrate 
 (or cut like saw-teeth), and having no glands (or gum-like minute 
 knobs) at the base (Fig. 355). Seftion II. contains those whose 
 leaves are crenate or serrulate (with shallower and more rounded 
 teeth), and having globose 
 
 glands (Fig. 356). Seftion 
 III. includes all those 
 whose leaves are crenate 
 or serrulate, having reni- 
 form or kidney-shaped 
 glands (Fig. 357). "The 
 form of the glands," ob- 
 serves Lindley, " as well 
 as their position, is perfect- 
 ly distinct ; they are fully 
 developed in the month of 
 May, and they continue to 
 the last permanent in their character, and are not aftetted by culti- 
 vation. The globose glands are situated, one, two, or more, on the 
 foot-stalks, and one, two, or more, on the tips ox points of the serra- 
 
 14 
 
 Fig. 356. Fig. 357. 
 
314 
 
 Peaches. 
 
 tures of the leaves. The reniform glands grow also on the foot- 
 stalks of the leaves, but those on the leaves are placed within the 
 serratttres, connefting, as it were, the upper and lower teeth of the 
 serratures together ; their leaves, when taken from a branch of a 
 vigorous growth, have more glands than the leaves of the globose 
 varieties. It will, however, sometimes happen that glands are not 
 discernible on some of the leaves, especially on those produced on 
 
 weak branches ; in this 
 case, other branches must 
 be sought for which do 
 produce them." 
 
 4. The se6lions thus 
 formed are each divided 
 into two sub-seSlions ; the 
 first embracing those 
 which have large Jlowers, 
 as in Fig. 358 ; and the 
 second including such as bear small fio%vers. Fig. 359. The sub- 
 sections are in most cases distinftly marked ; but a few doubtful 
 intermediate flowers may be immediately referred to one or the 
 other by the color of the petals, the smaller being reddish or 
 pink, and the larger nearly white, or with light margins. 
 
 358. 
 
 Fig- 3S9- 
 
 DIVISION I.— FREESTONES OR MELTERS. 
 
 Class I. — Flesh pale or light colored. 
 
 Se£lion I. Leaves serrated., ivithoiit glands. 
 
 Belle de Vitry. (Admirable Tardive.) Size medium, approaching 
 oblate ; apex depressed, suture deep ; skin nearly white, tinged 
 and marbled with bright and dull red ; flesh rather firm, red at the 
 stone, juicy and rich. Flowers small. Quite late, or last of Sep- 
 tember. This is quite distindl from the Late Admirable, which 
 ripens two weeks earlier ; and from the Early Admirable, often 
 known by the name of Belle de Vitry, and which ripens six weeks 
 earlier. Both of the latter have crenate leaves with globose 
 olands. 
 
 Double Mountain. (Double Montague.) Medium in size, roundish, 
 narrow at apex ; surface pale greenish white, with a slight soft red 
 cheek, marbled darker ; flesh white to the stone, delicate ; stone 
 ovate and rugged. Flowers small. Ripens at the end of sum- 
 mer. French. 
 
Freestones or Melters. 3 1 5 
 
 Early Anne. (Green Nutmeg.) Rather small, round ; surface green- 
 ish white, becoming nearly white, sometimes faintly tinged with 
 red to the sun ; flesh white to the stone, sweet, pleasant, with a 
 faint mingling of a vinous flavor. Stone light colored, small, 
 uncommonly smooth. Shoots with a light green cast. Very early. 
 The tree at the north is very tender, and the young shoots are 
 often winter-killed, which, with its slow growth and deficient pro- 
 dudliveness, i^ender it unprofitable for general cultivation. Flow- 
 ers large, white. English, old. 
 
 The Sweetwater (serrate-leaved) is a seedling of the Early Anne 
 but twice its size, resembling it in general chara6ler ; ripening a 
 week later, and being too tender at the North, and a miserable 
 bearer, it is of little value. 
 
 The Sweetwater of Downing has globose glands, and is a distinct 
 fruit — which see. 
 
 Early Chelmsford. (Mammoth.) Large, roundish, suture clear 
 round, deep on one side ; white, with a bright red cheek ; flesh 
 white, juicy, melting, slightly vinous, excellent. End of August. 
 Succeeds well North and South. 
 
 Early Tillotson. Size medium ; round, or nearly globular ; 
 thickly dotted with red on a nearly white ground in the shade, 
 dark deep red in the sun ; flesh whitish, red at the stone, to which 
 the flesh partially adheres, juicy, rich, high flavored, more of a nut- 
 meg and less of a vinous flavor than the Serrate Early York, and 
 ripening about the same time or a few days earlier, or the earlv 
 part and middle of August. Flowers small. Its time of maturity 
 is often somewhat variable, even on the same tree. The young 
 trees are of slow growth, and the leaves liable to mildew, from 
 both of which it gradually recovers as the tree advances in size. 
 Origin, Cayuga CO., N. Y. Succeeds well and is very valuable 
 at the South, where it ripens in June. 
 
 Emperor of Russia. (Cut-leaved, Serrated, Unique.) Fruit large, 
 approaching oblate, one half more swollen ; surface rather downy, 
 dull yellowish white, with a dark red cheek ; flesh yellowish white, 
 rather firm, rich, high flavored. Flowers small. End of sum- 
 mer. Although the flavor is first-rate, it is a poor grower and a 
 poor bearer. Origin, New York. 
 
 Fulkerson. Medium, obtuse, roundish ; suture extending half 
 round, sides unequal, skin whitish, with a rich red cheek ; flesh 
 whitish, red at stone, juicy, rich, sweet. Last half of August. 
 Ohio. 
 
 Gorgas. Rather large, roundish, apex pointed, skin yellowish white, 
 clouded with red to the sun, suture indistinft, cavity large ; flesh 
 whitish, stained at stone, juicy, rich, of excellent quahty. Late in 
 September. Philadelphia, Penn. 
 
3 1 6 Peaches. 
 
 Magdalen of Courson. (Madeleine de Courson, Red Magdalen, 
 True Red Magdalen, French Magdalen, Madeleine Rouge.) 
 Medium size, or rather small, round, slightly oblate, suture deep 
 on one side ; surface nearly white, with a lively red cheek ; flesh 
 white, slightly red at the stone, juicy, rich, vinous. Rather early, 
 or last two weeks of August. French, old. The genuine sort 
 is little known in this country. Flowers large. 
 
 Malta. (Italian.) Rather large, roundish, slightly flattened, suture 
 broad, shallow, surface pale dull green, blotched and spotted with 
 dull purple next the sun ; flesh greenish, shghtly red at the stone, 
 very juicy, melting, rich, with an excellent sub-acid, vinous flavor. 
 Ripens end of summer. A moderate bearer. Shoots slightly 
 liable to mildew. A spurious sort with globose glands, and of 
 inferior quahty. Has been generally disseminated in this coun- 
 try. Flowers large. 
 
 Noblesse. (Vanguard, Mellish's Favorite.) Large, round-oblong or 
 oval, slightly narrower at apex, and terminated by a short acute 
 point ; skin pale green, clouded and shaded with light dull red to 
 the sun ; flesh pale greenish white to stone, very juicy, with a very 
 rich high flavor. Tree of rather slow growth and liable to mildew, 
 the only drawback on the value of this excellent peach. Ripens 
 end of summer and the beginning of autumn. English. Flowers 
 large. 
 
 Red Rareripe. (Early Red Rareripe, Large Red.) Rather large, 
 globular, broad, and depressed, suture broad and deep, passing 
 nearly round the fruit ; skin nearly white, with red dots in the 
 shade, and a rich dark red cheek in the sun ; flesh whitish red at 
 the stone, juicy, rich, and high flavored. Ripens during the last 
 two weeks of summer. Flowers small. Resembles the Royal 
 George, but superior in quality. Both are subjefl to mildew of 
 the leaves. 
 
 Royal Charlotte. Rather large, approaching ovate, base slightly 
 wider than apex, suture moderate ; skin pale greenish white, with 
 a deep red marbled cheek ; flesh white, pale red at the stone, 
 juicy, rich, fine. Flowers small. First of autumn. 
 
 Royal George. (Early Royal George.) Rather large, globular, 
 iDroad and depressed, or inclining to oblate ; suture deep at apex, 
 passing two-thirds round the fruit ; skin nearly white, thickly dot- 
 ted with red, with a broad, deep, rich red, slightly marbled cheek ; 
 flesh whitish, very red at the stone, juicy, and rich. Ripens a 
 week or two before the end of summer. Flowers small. A 
 moderate bearer. Shoots liable to mildew. 
 
 Serrate Early York. (True Early York, Early York of Down- 
 ing, Early Purple erroneously^ Size medium, roundish-oval, 
 suture slight ; dotted with red on greenish white in the shade, 
 dark red to the sun ; flesh very tender and full of juice, rich,, with 
 
Freestones or Melters. 3 [ 7 
 
 a faint mingling of acid. Quite early, or middle of August. 
 Growth rather free for a serrate-leaved peach. Very productive, 
 and from its earliness of great value. Differs from the Large 
 Early York by its large flowers, cut-leaves, oval fruit, and earlier 
 maturity. Flowers large. 
 
 Walbtirton Admirable. Large, roundish, greenish white, dark red 
 in sun ; flesh white, red at stone, juicy, sweet. Middle and last 
 of September. Enghsh. 
 
 Seclion II. Leaves crenate, %vith globose glands. 
 
 As/or. Large, slightly oblate, apex slightly depressed, suture dis- 
 tin6l ; surface nearly white, with a deep red cheek, stone small ; 
 flesh very juicy, sweet, good. Flowers large. Ripens end of sum- 
 mer. Origin, New York. 
 
 Barruigton. Large, roundish-ovate, apex rather pointed, suture on 
 one side, moderate ; skin nearly white, with a deep red, marbled 
 cheek ; flesh slightly red at the stone, juicy, rich, and of high 
 quality. Flowers large. Ripens early in autumn. Does not 
 attain its full flavor north of New York city. English. 
 
 Bellegarde. (Galande, Smooth-leaved Royal George, Violette 
 Hative of some, Red Magdalen erroneously.) Size medium or 
 large, round, regular ; suture shallow, deepest at apex, with a 
 slight proje6ling point ; skin nearly white, with a faint tinge of 
 green, and a rich red cheek, often streaked darker ; flesh slightly 
 red at the stone, a little firm, melting, juicy, rich, and of fine flavoi. 
 Stone rather large. End of summer. French. Flowers small. 
 
 Carpentei-'' s White. Very large, round, white, slightly greenish ; 
 flesh white to the stone, juicy, melting, rich, excellent. Middle 
 of October, promises well for market. Vigorous and productive. 
 New York city. 
 
 Cole's Early Red. Size medium, roundish, suture small, skm 
 mostly mottled with red, with dark red on the sunny side ; flesh 
 juicy, rich, with a pleasant and fine flavor, hardly first-rate in 
 quality. Flowers small. Valuable for its great productiveness 
 and early maturity, ripening nearly as early as the Serrate Early 
 York. American. 
 
 Cooledge's Favorite. Rather large or medium, roundish, largest 
 on one side ; suture distinCt at apex ; skin nearly clear white, mot- 
 tled with red dots in the shade, and with a brilliant deep scarlet 
 cheek in the sun ; flesh very melting and juicy, with a rich, faintly 
 acid flavor. Ripens about the middle of August. Flowers small. 
 Origin, Watertown, Mass. 
 
 Druid Hill. Very large, roundish, cavity rather narrow, suture 
 slight, with a distinCt but scarcely prominent point at apex ; sur- 
 
3 1 8 Peaches. 
 
 face pale greenish white, clouded with red towards the sun ; flesh 
 greenish white, purple at the stone, juicy, with a rich, very good 
 flavor, stone long and rather compressed, much furrowed. Flow- 
 ers small. Ripens quite late, or latter part of September. Origin, 
 Baltimore. 
 
 Early Admirable. (Admirable, Belle de Vitry erroneously) Size 
 medium, nearly round, skin nearly white, with a red cheek ; flesh 
 red at the stone, juicy, rich, sweet, fine. Quite early, ripening 
 immediately after Serrate Early York. Flowers large. French. 
 
 Favorite. Large, oblong, or oval ; skin rather downy, much covered 
 with red, very dark towards the sun ; flesh red at the stone, a 
 little firm, juicy, with a good, vinous, but not rich flavor. Flowers 
 small. Hardy and very productive. Ripens medium or rather 
 late, or about the second week of September. Glands of the 
 leaves very small, obscure, or none. American. 
 
 Fafs Early Ann. A seedling from the old Early Ann, glandular, 
 thrifty, hardy, very productive ; fruit greenish white, rather small, 
 of good and agreeable flavor. Ripens with the Tillotson, and 
 valuable for its earliness. 
 
 Fox's Seedling. Round, slightly compressed, cavity narrow, white, 
 with a red cheek ; juicy, sweet, good. Flowers small. Season 
 medium or rather late. New Jersey. 
 
 George the Fourth. Large, round, suture deep and broad, one- 
 half slightly larger ; skin nearly white in the shade, dotted red 
 with a deep red cheek ; flesh slightly red at the stone, melting, 
 juicy, rich, excellent. Flowers small. Ripens at the end of sum- 
 mer. Branches rather more diverging than usual, leaves pale 
 green, often glandless. Crops moderate, one cause of its excel- 
 lence. Origin, New York. 
 
 Gree7i Catharine. Large, round, pale green, with a red cheek ; flesh 
 bright red at the stone, tender, juicy, rather acid. Season rather 
 late, does not ripen rich as far north as the forty-third degree of 
 latitude. Flowers small. 
 
 Grosse Mignonne. Large, roundish, slightly oblate, apex de- 
 pressed, with a deep suture ; skin tinged with greenish yellow, 
 mottled with red, and with a purplish red cheek ; flesh reddened 
 at the stone, juicy, with a very rich, high, and somewhat vinous 
 flavor ; stone small, very rough. Early, the last two weeks of 
 August. Of French origin. Flowers large. The peach usually 
 cultivated in this country under this name, although an excellent 
 variety, is not the genuine Grosse Mignonne, but differs in its 
 small flowers. 
 
 Haines' Early Red. Medium, round, flattened at apex, suture 
 distinct, skin whitish, with a deep red cheek ; flesh whitish, juicy. 
 
Freestones or Melters. 319 
 
 melting, sweet, excellent. Middle to end of August. Flowers 
 small. 
 
 Hales' Early. Medium, nearly round, skin mottled red, dark 
 red cheek ; flesh white, melting, juicy, and high flavored, free from 
 the stone. Flowers large. Last of July and first of August. 
 Tree vigorous, healthy, an abundant bearer, ripening ten days or 
 two weeks before any other good variety. 
 
 Hastings Rareripe. Rather large, roundish, sometimes slightly 
 flattened, skin yellowish white, shaded purplish red ; juicy, excel- 
 lent. Middle of September. Flowers small. 
 
 'Jones'' Early. Medium, roundish, suture shallow, distinfl ; yellow- 
 ish white, with pale red ; flesh slightly reddened at stone, juicy, 
 rich, excellent. Twentieth of August. Staten Island, N. Y. 
 
 Large Early York. (Early York, Honest John.) Large, round- 
 ish, inclining to oblate in fully grown specimens, nearly white in 
 the shade, with red dots, and with a deep red cheek to the sun ; 
 flesh nearly white, fine grained, very juicy, with mild, rich, excel- 
 lent flavor. Flowers small. 
 
 The New York Rareripe (a name which has been more or less 
 applied to nearly all the early red peaches sent to New York 
 market), or Livingston's New York Rareripe, is usually regarded 
 as identical with the large Early York, but the late T. Hancock, 
 of Burlington, considered them distinft, the New York Rareripe 
 being rather superior, and ripening three days later. 
 
 Late Admirable. (La Royale, Bourdine, Teton de Venus, Judd's 
 Melting, Motteux's, Late Purple incorre^ly.) Quite large, round- 
 ish, inclining to oval, with a deep suture extending nearly round, 
 and an acute swollen point at the apex ; surface pale yellowish 
 green, with a pale red cheek, marbled with darker red ; flesh 
 greenish white, red at the stone, juicy, delicate, flavor excellent. 
 Flowers small. Season rather late. Of French origin. 
 
 Late Red Rareripe. Large, roundish-oval, apex marked with a 
 depressed suture and sunken point ; skin rather downy, pale 
 greyish yellow, spotted and thickly marbled, deep dull red to the 
 sun, and with fawn-colored specks ; flesh white, deep red at the 
 stone, juicy, with a very rich and high flavor. The fruit is dis- 
 tinguished iDy its peculiar greyisli cast. Flowers small. Season, 
 the first two weeks of autumn. American. 
 
 Moore's Favorite. Large, roundish, white, with a blush ; flesli 
 white, rich, vinous. Stone small, free. Early in September. 
 Mass. 
 
 Morris'' Red Rareripe. Large, roundish, apex slightly depressed, 
 suture moderate, distinft ; surface greenish white, with a bright 
 rich red cheek ; flesh greenish white, quite red at the stone, juicy, 
 
320 Peaches. 
 
 sweet, rich. Flowers small. Season, end of summer. Origin, 
 Philadelphia. Differs from George IV. in its darker leaves, 
 heavier crops, more even fruit, inferior flavor, and in ripening a 
 few days later. 
 
 Mon-isania Pound. (Hoffman's Pound.) Very large, nearly round, 
 surface dull greenish white, with a brownish red cheek ; flesh pale 
 yellowish, juicy, tolerably rich. Late. Flowers small. Origin, 
 New York. 
 
 NiVETTE. Large, roundish, sometimes slightly oval, suture slight, 
 apex but little depressed ; surface light yellowish green, with a 
 faint red cheek ; flesh pale green, varying from pink to deep red 
 at the stone, juicy and melting, and with a very rich flavor. Sea- 
 son medium, immediately preceding or ripening nearly with Mor- 
 ris White, and one of the best of its season for the north. Flow- 
 ers small. Of French origin. 
 
 Oldmixon Freestone. Large, roundish, slightly oval, one side 
 swollen, suture visible only at apex ; cavity shallow ; surface a 
 pale yellowish white, marbled with red, with a deep red cheek 
 when fully exposed ; flesh deep red at the stone, tender, rich, 
 excellent. Season medium, or the first of autumn. Flowers 
 small. Succeeds well in all localities, and has few equals as a 
 variety for the North, to succeed the early peaches. 
 
 President. Large, roundish-oval, with little suture ; skin very 
 downy, yellowish white, with a tinge of green, and a dull red 
 cheek ; flesh nearly white, deep red at the stone, very juicy, and 
 with a high flavor ; stone rough, to which the flesh partially 
 adheres. Flowers small. Ripens a little later than Morris White, 
 or middle of September. 
 
 Scotfs Early Red. Medium size, roundish, suture distincl:, mode- 
 rate ; skin nearly white, mottled and covered with red ; flesh very 
 juicy, with a rich, fine flavor. Flowers small. Rather early, or 
 end of summer. New Jerse)-. 
 
 Scotfs Ne£lar. Large, roundish-oblate, bright red on pale yellow ; 
 flesh white, sweet, excellent. Early in September. 
 
 Stetson's Seedling. Large, roundish, suture indistincl;, crimson on 
 greenish white ; flesh white, pink at the stone, juicy, rich, excel- 
 lent. Last half of September. Mass. 
 
 Stump the World. Large, slighdy oblong, red cheek ; flesh white, 
 with an excellent flavor, free from the stone. Flowers small. 
 Ripens middle of September, just after Oldmixon Freestone, 
 which it resembles in size, appearance, and flavor. 
 
 Sweetwater, Early. (Downing.) Medium, roundish, suture slight, 
 skin whitish, rarely with a faint Ijlush ; flesh white, slightly stained 
 at stone, juicy, sweet, melting, agreeable. Ripens with Tillotson 
 and Serrate Earlv York. Flowers laroe. 
 
Frees to ties or Melters. 32 1 
 
 Troth's Early. (Troth's Early Red.) Small, round, red ; flesh 
 white, red at stone, not of first quahty, but esteemed as a valuable 
 early market variety — freestone. Flowers small. Early in 
 August. 
 
 Van Zandt's Superb. Size medium, roundish, one-half larger, 
 suture slight ; skin nearly white, with a beautifully dotted red 
 cheek ; flesh whitish, tinted with red at the stone, juicy, sweet, of 
 fine pleasant flavor. First of autumn. Origin, Flushing, Long 
 Island. Flowers small. 
 
 Walter s Early. Rather large, roundish, surface nearly white, with 
 a rich red cheek ; flesh whitish, touched with red at the stone, 
 juicy, sweet, of fine flavor. Ripens the last week of summer. 
 Flowers small. A native of New Jersey, and is a valuable peach 
 at the North. 
 
 Ward's Late Free. Large, not quite of the largest size, round- 
 ish, surface dull yellowish white, with a red cheek, nearly the color 
 of the Oldmixon Free, but not so clear nor bright ; flesh nearly 
 white, of excellent flavor. One of the finest late peaches of the 
 Middle States. Flowers small. 
 
 Washington. (Washington Red Freestone.) Large, somewhat 
 oblate, with a broad, deep suture passing nearly round ; skin thin, 
 yellowish white, with a deep crimson cheek ; flesh nearly wllite, 
 tender, juicy, sweet, rich. Stone small, to which the flesh slightly 
 adheres. Rather late. Flowers small. Origin, New York. 
 
 White Imperial. Rather large, roundish, often slightly oblate, 
 depressed at apex, suture moderate, surface pale yellowish white, 
 often with a faint tinge of green ; slightly tinged and sometimes 
 striped with light purple to the sun ; flesh very juicy, delicate, 
 sweet, excellent. Flowers small. A uniform moderate bearer, 
 and a valuable peach at the North, but worthless in Virginia. 
 Ripens rather early, or latter part of August. Origin, Cayuga co., 
 N. Y. 
 
 Section III. Leaves with reniform glands. 
 
 Baldwin's Late. Large, oblong, pointed at apex, greenish white, 
 with a slight red cheek ; flesh firm, juicy, good. End of Oftober, 
 keeping well. Flowers small. Southern Alabama. 
 
 Baugh. Medium, roundish, shghtly pointed, suture obscure ; flesh 
 yellowish white, quite white at the stone, melting, juicy, with a 
 sweet, pleasant flavor — free from the stone. First of 06lober. 
 Georgia. 
 
 Brevoort. (Brevoort's Morris, Brevoort's Seedling Melter.) 
 Medium or large, round, and slightly oblate, suture distinft, deep 
 at apex ; skin nearly white or with a faint dingy hue, with a bright 
 red cheek ; flesh rather firm, slightly red at stone, rich, sweet, and 
 
 14* 
 
322 Peaches. 
 
 high flavored. Flowers small. First of autumn. Moderately 
 and uniformly produ6live. Origin, New York. 
 
 Chancellor. (Late Chancellor, Noisette.) Large oval, suture dis- 
 tin6l ; skin nearly white, with a dark crimson cheek ; flesh deep 
 red at the stone, with a rich, vinous flavor, stone oblong. Flowers 
 small. Late. Of French origin. 
 
 Cohinibiis Ju7ie. Medium to large, flattened at apex, skin pale yel- 
 lowish white, with a rich, red cheek ; flesh slightly reddened at 
 stone, melting, of excellent flavor. Flowers small. Georgia, 
 where it ripens the twentieth of June. 
 
 Early A^ewington Freestone. Size medium, roundish, one-half 
 always larger, suture distinft, surface nearly white, dotted and 
 streaked with red, the cheek a rich red ; flesh white, red at the 
 stone, at first wholly adhering, but as it ripens, partially separating 
 from it, juicy, rich, fine. Flowers small. A valuable early variety, 
 ripening immediately after the Serrate Early York. 
 
 Early Purple. (Pourprde Hative, Pourpr^e Hative a Grands Fleurs.) 
 Size medium, globular, depressed, a deep suture across the apex ; 
 skin light yellow, with a mottled, purplish red cheek ; flesh red at 
 the stone, melting, juicy, with a high flavor ; stone broad and 
 rough ; season early, or middle or latter part of August. Flowers 
 large. Rare in this country. The Serrate Early York has been 
 propagated under this name in portions of this country, and the 
 Grosse Mignonne in Europe ; from both of which it differs in the 
 glands of its leaves. 
 
 Henry Clay. Very large, deep purple in sun ; flesh greyish white, 
 delicate, tender, peculiar flavor. First of August at the South, 
 September at the North. Miss. 
 
 'Jones' Large Early. Large, roundish, flattened at ends, suture 
 deep, skin white, shaded deep crimson ; flesh white, pink at stone, 
 juicy, rich, excellent. Middle of August. Staten Island, N. Y. 
 
 Kenrick^s Heath. (Freestone Heath.) Very large, oblong, suture 
 slight, apex pointed ; surface pale greenish white, with a purplish 
 red cheek ; flesh deep red at the stone, rather coarse, very juicy, 
 sub-acid, often poor ; when well grown on some localities, it 
 proves a good sub-acid peach. Flowers small. Season medium, 
 or rather late. New England. Valued for drying. 
 
 Lady Parhain. Large, roundish, suture distinct, yellowish white, 
 downy ; flesh pale, red at the stone, firm, with a rich, vinous 
 flavor. Oftober. Georgia. 
 
 La Grange. Large, oblong, surface pale greenish white, rarely 
 tinged with red by the sun ; flesh juicy, with rich, fine flavor. 
 Flowers small. Quite late. Origin, Burlington, N. J., and does 
 not attain a fine flavor much further north. 
 
Freestones or Melters. 323 
 
 Montgomery'' s Late. Large, round, skin downy, yellowish white, 
 with a dull red cheek ; flesh whitish, red at stone, juicy, melting, 
 very good. September. Ga. 
 
 Morris White. (Morris' White Rareripe, White Rareripe, Lady 
 Ann Steward.) Rather large, roundish, or roundish-oval, often 
 obscurely obovate or a little larger towards the apex, suture small ; 
 surface rather downy, of a pale creamy white at maturity, rarely 
 tinged with purple to the sun ; flesh slightly firm, wholly white, 
 very free from the drab stone, melting, juicy, with a good, rich 
 flavor, hardly of the highest quality at the North, better in the 
 Middle States ; very popular everywhere. Season medium, or 
 early in autumn. 
 
 Cole's White Afelocoton, as usually cultivated, is a synonym ; but 
 when genuine, is quite distin6l, according to the late T. Hancock, 
 being larger, heavier, and rounder, and ripening two weeks later. 
 Flowers small. 
 
 President Church. Large, roundish-oval, suture slight, pale red in 
 shade, dark red in sun, handsome ; flesh white, pale red at stone, 
 very juicy, melting, and of delicious flavor. Middle of September. 
 Georgia. 
 
 Scott's Magnate. Large, roundish-oblate, pale yellow, with a dark 
 red cheek ; flesh white, very good. Early in September. 
 
 Snow. Large, globular, suture distinft only at apex ; skin thin, 
 wholly white ; flesh white to the stone, juicy, sweet, rich. First 
 of autumn. Flowers small. Very variable, sometimes worthless 
 for the table. A beautiful peach for preserving. 
 
 Strawberry. (Rose.) Size medium, oval, cavity deep, suture pass- 
 ing half round, surface mostly marbled \yith deep red ; flesh whit- 
 ish, melting, rich, of fine flavor. Flowers small. Early. 
 
 Class IL— Flesh deep yellow. 
 
 Section I. Leaves crenated, with globose glands. 
 
 Baltimore Beauty. Rather small, round-oval ; skin deep orange, 
 with a bright red cheek ; flesh yellow, red at the stone, sweet, 
 good, mealy when over ripe. Quite early. Flowers large. Origin, 
 Baltimore, where it is good, but it proves of third-rate quahty at 
 the North. 
 
 Barnard. (Early Barnard, Yellow Barnard.) Rather large, round- 
 ish, suture distinft, mostly covered with dark brownish red ; flesh 
 deep yellow, red at stone, juicy, rich, very good. Tree hardy and 
 a great bearer. Flowers small. This is a seedling of the Yellow 
 Alberge, which it much exceeds in quality. 
 
 Crawford's Early. (Early Crawford, Crawford's Early Melo- 
 
324 Peaches. 
 
 coton.) Very large, oblong-oval, sonietime-s round-oval ; apex 
 with a prominent point, suture shallow, surface yellow, with a red 
 cheek ; flesh very juicy, rich, slightly sub-acid, of good but not 
 the highest flavor. End of summer and beginning of autumn. 
 Produftive. Flowers small. Ranks very high in the Northern, 
 Middle, and Western States, as a market variety. Origin, New 
 Jersey. 
 
 Crawford's Late. (Crawford's Late Melocoton.) Very large, 
 roundish, suture shallow, distin6l; surface yellow, with a broad, 
 dark red cheek ; flesh red at the stone, rich, juicy, vinous, hardly 
 first-rate. Quite late, or latter part of September. Flowers 
 small. Origin, New Jersey. The common Red Cheek Melo- 
 coton is cultivated in some localities under this name. Often a 
 poor bearer. 
 
 Hatch. Roundish, pointed, suture shallow, red on deep yellow ; 
 sweet, excellent. First of September. Conn. 
 
 Jaques' Rareripe. Very large, roundish, slightly oblate, suture 
 distinft, one side slightly larger, surface a little uneven ; surface 
 deep yellow, variously shaded with red ; flesh deep yellow, red at 
 the stone, of good but not of the highest flavor. Shoots diverg- 
 ing. Flowers small. Ripens at the end of summer. Origin, 
 Mass. 
 
 Lincoln. Large, roundish, suture large, skin downy, mostly dark 
 purphsh red; flesh tinged with red at stone, juicy, excellent. 
 Through September. Mass. 
 
 Merriain. Very large, roundish-oval, with a bright red cheek ; 
 melting, juicy, sweet, rich. First of 06lober. 
 
 Mrs. Pomsette. Large, globular, skin yellow, brown to the sun ; 
 flesh juicy, melting, rich, excellent. South Carolina, where it 
 ripens early in August. 
 
 Poole'' s Large Yellow. Large, roundish, suture half round, dark red 
 on deep yellow ; flesh yellow, red at stone, rich, juicv, verv good. 
 Last of September. Near Phila., Pa. 
 
 Red Cheek Melocotoi. Large, roundish-oval, with a point at apex ; 
 surface yellow, with a deep red cheek ; flesh red at the stone, 
 juicy, with a good, rich, vinous flavor, not of first-rate quality. 
 Ripens rather late, or during the last half of September, in the 
 Middle States about the first of autumn. Flowers small. Exten- 
 sively cultivated as a market peach. 
 
 Reeves'' Fai'orite. Large, roundish-oval, pointed, with a fine red 
 cheek ; melting, vinous, good. Middle of September. N. J. 
 
 Scott's Nonpareil. Large, roundish, slightly oblong, surface 
 deep yellow with a red cheek, resembling Crawford's Late, but 
 
Freestones or Melters. 325 
 
 sweeter. Flowers small. Origin, Burlington, N. J., where it 
 ripens about the 12th of Sept. 
 
 Tufi^s Rareripe. Medium, roundish, with a bright red cheek, melt- 
 ing, sweet, rich. Last half of September. 
 
 Yellow Alberge. (Purple Alberge, Yellow Rareripe erroneously.) 
 Size medium, roundish, suture distinft, passing half round ; skm 
 yellow, with a deep purplish red cheek ; flesh deep red at the 
 stone, juicy, sweet, pleasant, of moderate flavor. 
 
 Yellow Admirable. (Abricotee, Admirable Jaune, Orange Peach, 
 Apricot Peach.) Large, roundish-oval, suture small, and on one 
 side only ; surface wholly yellow, or faintly reddened next the 
 sun ; flesh slightly red at the stone, firm, and rather dry ; flavor 
 sweet and agreeable, stone small ; season very late. Flowers 
 large. Of French origin. Adapted to the Middle States. 
 
 Yellow Rareripe. (Large Yellow Rareripe.) Large, roundish, 
 suture a little sunken, extending more than half around, with a 
 small point at apex ; skin deep orange yellow, with a rich red 
 cheek with faint streaks ; flesh deep yetlow, red at the stone, juicy, 
 melting, with a very good vinous flavor. Stone small. End of 
 Aug. Flowers small. 
 
 .Seflion II. Leaves with Reniform Glands. 
 
 Bergen's Yellow. Very large, round, slightly oblate ; suture dis- 
 tinct, passing more than half round ; surface deep orange, with a 
 broad deep red cheek ; flesh juicy, rich, excellent. Ripens the 
 first of autumn. Flowers small. • This is perhaps the finest of all 
 yellow-fleshed peaches. Origin, Long Island, N. Y. 
 
 It differs from the Yellow Rareripe in its more oblate form, darker 
 color, superior flavor, and later maturity, and in its reniform 
 glands. Tree of feeble growth. 
 
 Columbia. Large, roundish-oblate ; suture distindl, passing half 
 way round ; skin rough, rather thick, dull dingy red, with spots 
 of darker red ; flesh yellow, rich, juicy, of excellent flavor. Ori- 
 gin, New Jersey. Ripens early in autumn. Shoots dark reddish 
 purple. Flowers small. 
 
 Smith'' s Favorite. Large, roundish ; suture deep ; deep rich red 
 on yellow ; juicy, rich, very good. Last half of Sept. Valuable. 
 
 Smock Freestone. Large, oval, base rather narrow ; orange red on 
 yellow ; flesh red at stone ; moderatelv juicy and rich. First of 
 Ocl. N. J. 
 
 .Susquehantia. Very large, nearly round ; skin rich yellow, with a 
 red cheek ; flesh sweet, juicy, rich, vinous. First to middle of 
 Sept. Penn. 
 
326 Peaches. 
 
 DIVISION II.— CLINGSTONES OR PAVIES. 
 
 Class I. — Flesh pale or light colored. 
 
 Se£lion I. Leaves serrated, without glands. 
 
 Old Newington. (Newington, Large Newington.) Large, round- 
 ish, suture slight ; surface nearly white, with a fine red cheek, 
 somewhat streaked with darker red ; flesh nearly white, deep reel 
 at the stone ; partly melting, juicy, rich. Season, rather late, or 
 middle of Sept. Flowers large. 
 
 A sub-variety, cultivated to a considerable extent in this country, 
 has globose glands. 
 
 Smitli's Newington. (Early Newington.) Size medium, roundish- 
 oval, narrower at apex, one side slightly enlarged ; surface pale 
 yellow, with a hvely red cheek, streaked with purple ; flesh bright 
 red at the stone, juicy, good. Ripens end of summer. Flowers 
 large. 
 
 This is of English origin, and is quite distinft from the Early New- 
 ington Freestone, a melting (noXfirin-Jleshed) peach, often adher- 
 ing to the stone. 
 
 Se6lio7i II. Leaves crenate, with globose glands. 
 
 Large White Clingstone. Large, round, suture slight, point at 
 apex small ; skin white, dotted with red, or with a light red cheek 
 next the sun ; flesh very jiycy, sweet, rich, and high-flavored. 
 Season, early in autumn. Flowers small. Origin, New York. 
 
 Oldmixon Clingstone. Large, roundish-oval, suture distinft 
 only at apex, fruit sHghtly larger on one side ; surface yellowish 
 white, dotted with red, or with a red cheek ; flesh juicy, rich, with 
 a high flavor. Flowers small. Ripens first of autumn. This is 
 one of the finest of clingstone peaches. 
 
 Sediofi III. Leaves with reniform glands. 
 
 Catherine Cling. Large, roundish-oval, swollen most on one side, 
 with a small point at apex ; surface pale yellowish green, thickly 
 dotted and with a cheek of red, with darker streaks ; flesh firm, 
 dark red at the stone, juicy, rich, fine. Season late. Flowers 
 small. Of English origin. The fruit of this variety, and of the 
 Old Newington, and Oldmixon Chng, considerably resemble each 
 other, but all differ in the glands of the leaves. 
 
 Chinese Cling. Large, globular, suture shallow ; fine red on yellow- 
 ish white ; flesh white, red at the stone, rich, vinous, dxcellent. 
 Middle of Sept. — middle of summer at the South. China. 
 
 Donahoo Cli?ig. Very large, roundish, suture deep on one side ; 
 
Clingstones or Pavies. 327 
 
 creamy white, tinged red in the sun ; flesh white to the stone, 
 juicy, rich, excellent. Georgia, where it ripens middle of Sept. 
 
 Hyslop. Large, roundish-oval ; crimson on white ; juicy, rich, 
 vinous. First of 061. 
 
 Heath. (Heath Cling, White Heath.) Very large, oblong-oval, 
 the largest specimens nearly round, with a large, conspicuous 
 point at the apex ; suture distinft on one side ; surface quite 
 downy, pale yellowish white, sometimes faintly tinged with red 
 next the sun ; flesh exceedingly juicy, becoming melting, with a 
 sweet, very high, rich, and excellent flavor ; leaves large, wavy, 
 deep green, slightly crenate. Flowers small. Season very late, 
 about mid-autumn, and the fruit may be kept nearly till winter. 
 At the North it matures fully in the warmest seasons only ; and 
 never attains its full size, which is about three inches in diameter, 
 unless much thinned on the branches, to effeft which a thorough 
 shortening-in is the best mode. Origin, Maryland. Tree quite 
 hardy and vigorous. In Southern Virginia, the Heath is rather 
 an uncertain peach, but when perfect it ripens there the first fort- 
 night in autumn. 
 
 Pavie de Pompone. Very large, roundish-oval, suture distinct on 
 one side ; a deep red cheek on yellowish white ground ; flesh deep 
 red at stone, juicy, sweet, good. Flowers large. First of 061. 
 French. 
 
 Rodman'' s Cling. (Red Cling.) Large, oblong ; red next the sun ; 
 flesh whitish, firm, juicy. Last of Sept. Flowers small. Ameri- 
 can. 
 
 Shanghae. Large, oval, flattened, suture distindt, deepened at apex ; 
 skin greenish yellow, shaded pale red ; flesh greenish yellow, 
 melting, juicy, with a high, vinous flavor. First half of Sept. 
 
 Class II. — Flesh deep yellow. 
 
 Section I. Leaves serrate, ivithojit glands. 
 
 Orange Clingstone. Large, round, suture distinct, passing nearly 
 round, with no point at the apex ; surface deep orange, with a dark 
 •S red cheek ; flesh rather firm, rich, juicy, vinous. Season, early 
 
 in autumn. Flowers small. 
 
 Section II. Leaves with reniforni glands. 
 
 Blanton Cling. Large, oval, pointed ; skin rich orange, with a 
 shghtly reddened cheek ; flesh orange yellow, firm, vinous, good. 
 
 Lemon Clingstone. (Kennedy's Cling, Pine-Apple Cling, Yellow 
 Pine-Apple.) Large, oblong-oval, slightly narrowed at apex, ter- 
 minated by a large prominent point ; surface deep yellow, with a 
 
328 NeS^arines. 
 
 dark brownish-red cheek ; flesh firm, slightly red at the stone, 
 with a rich, vinous, sub-acid flavor. Flowers small. Rather late. 
 Tree productive, hardy. Origin, South Carolina. 
 
 Tippecanoe. Large, nearly round, slightly compressed ; surface 
 yellow, with a red cheek ; flesh yellow, juicy, vinous, good. Quite 
 late. Flowers small. A native of Philadelphia ; of little value 
 much further north. New. 
 
 Washmgton Clingstone. Size medium, roundish ; surface yellow- 
 ish green, with grey specks, and with a slight tinge of red to the 
 sun ; not handsome ; flesh very tender, sweet, high flavored. 
 Flowers small. Quite late. 
 
 Class III.— Flesh purplish crimson. 
 Se£lion I. Glands renifortn. 
 
 Blood Clingstone. (Claret Clingstone, Blood Cling.) Large, often 
 very large, roundish-oval, suture distin6l ; skin quite downy, 
 dark, dull, clouded, purplish-red ; flesh deep red throughout, firm, 
 juicy, only valuable for culinary purposes. Flowers small. 
 
 The French Blood Clingstone, the parent of the preceding, only 
 diflfers from it in its smaller size and large flowers. 
 
 The Blood Freestone is much smaller and of no value. 
 
 NECTARINES. 
 
 The Nedlarine being nothing more than the peach with a glossy 
 skin, the same rules for cultivation will apply equally to both, with 
 the exception that as its smooth surface renders it eminently liable 
 to the attacks of the curcuHo, special attention must be given to the 
 destruClion of this inseft. 
 
 The neflarine is usually inferior, and has more of the noyau fla- 
 vor than the peach, and the shoots are of smoother and more com- 
 pa6l growth. 
 
 DIVISION 1.— FREESTONES. 
 
 Class 1. — Flesh pale. 
 
 Section I. Leaves with renifort)! glands. 
 
 DowNTON. Medium in size, roundish-oval, pale green, with a deep 
 violet-red cheek ; flesh pale green, shghtly red at the stone, melt- 
 ing, rich, excellent. Ripens end of summer. Flowers small. 
 English. 
 
Freestones. 329 
 
 Djic dc Telliers. Rather large, roundish-oblong, apex slightly nar- 
 rowed, base broad ; pale green, with a marbled purple-red cheek ; 
 flesh pale red at the stone, juicy, sweet, good. Flowers small. 
 Rather early, or end of summer. 
 
 Early Violet. (Violet Hative, Aromatic, New Scarlet, Large 
 Scarlet, Early Brugnon, Violet Musk, Violette Musqu^e.) Size 
 medium, roundish, apex shghtly narrowed, suture shallow ; skin 
 with a dark purple red cheek and brown dots, on pale yellowish- 
 green ; flesh whitish, much reddened at the stone ; stone round- 
 ish, moderately rough, reddish or reddish brown ; flesh melting, 
 rich, high-flavored, and aromatic ; of the finest quality. Season 
 medium or end of summer. Flowers small. Distinguished from 
 Elruge by its redder flesh and stone, and darker skin. 
 
 The Large Earlv Violets or Violette Grosse, differs in its larger size 
 and rather inferior flavor. 
 
 Elruge. Medium m size, roundish-oval, suture slight, distinft at 
 apex ; skin a dark red or deep violet on a greenish yellow ground, 
 with minute brownish dots ; flesh greenish white, slightly, some- 
 times scarcely stained with pale red at the stone ; juicy, rich, high 
 flavored ; stone rough, pale. Flowers small. Season about me- 
 dium, or first of autumn. This is one of the best and most cele- 
 brated of neftarines. 
 
 Hardwicke Seedling. Large, roundish, approaching oval, resem- 
 bling Elruge ; skin with a violet-red cheek on pale green ; flesh 
 greenish white, slightly reddened at the stone, juicy, rich, high 
 flavored. Flowers small. Season medium, or end of summer. 
 English. 
 
 New White. Rather large, nearly round ; skin white, often a 
 slight tinge of red ; flesh white, tender, juicy, rich, vinous ; stone 
 small. Flowers large. Season medium, or first of autumn. 
 English. 
 
 The Old White resembles the preceding, but is less hardy and pro- 
 du(5live. 
 
 Class IL — Flesh deep yellow. 
 
 SeHion I. Leaves serrate., without glands. 
 
 Hunfs Tawnv. Nearly medium size, roundish-ovate, narrowed 
 and pointed at apex, one side slightly enlarged ; skin a dark red 
 cheek on pale orange, with numerous russet specks ; flesh deep 
 orange, rich, juicy, good. English. Flowers small. Valuable 
 for its early maturity, ripening quite early, or three weeks before 
 the close of summer. Often mildews badly. 
 
 Seflion I I. Leaves with reiiifonn glands. 
 
 Boston. (Perkins, Lewis.) Large, handsome, roundish-oval ; 
 bright yellow, with a deep red cheek ; flesh yellow to the stone, 
 
330 NeSlarines. 
 
 with a good, pleasant, but not very high flavor. Flowers small. 
 Season medium, or about the first of autumn. A native of Bos- 
 ton. 
 
 Pitmasion^s Orange. Large, roundish-ovate, base broad, apex nar- 
 row and pointed ; surface with a dark reddish cheek, slightly 
 streaked at the margin, on rich orange ; flesh deep yellow, red at 
 the stone, juicy, rich, fine. Flowers small. Stone rather small. 
 Rather early. 
 
 DIVISION II.— CLINGSTONES. 
 
 Class I. — Flesh pale. 
 
 Sexton I. Leaves serrate, without glands. 
 
 Early Newington. (Black, Early Black, Lucombe's Seedling.) 
 Large, roundish-ovate, one side slightly enlarged, apex pointed ; 
 skin pale green, nearly covered with bright red and with darker 
 marblings and dots ; flesh greenish white, deep red at the stone, 
 juicy, with a fine, rich flavor. Flowers large. First of autumn. 
 
 Newington. (Scarlet Newington, Scarlet, Old Newington, Smith's 
 Newington, Anderson's.) Rather large, roundish .; nearly covered 
 with red and darker marblings, on pale greenish yellow ; flesh 
 deep red at the stone, juicy, rich, vinous. Rather late. Flowers 
 large. Best when ripened to shrivelling. 
 
 Class II. — Flesh yellow. 
 
 Se&ion I. Leaves with renifor;n glands. 
 
 Red Roman. (Roman, Old Roman, Brugnon Musqude.) Large, 
 roundish, a little flattened at apex ; skin greenish-yellow, with a 
 somewhat rough, dull reddish brown cheek, with brown russet 
 specks ; flesh firm, greenish-yellow, deep red at the stone, rich, 
 vinous, high flavored. Flowers large. Season medium or rather 
 late. 
 
CHAPTER V. 
 
 THE APRICOT. 
 
 It is remarkable that a fruit of such excellence as the Apricot, and 
 ripening from one to two months before the best early peaches, 
 should be so little known. In its natural charafter, it is more nearly 
 allied to the plum than the peach, resembling the former in its broad 
 leaf, and in the smooth stone of its fruit ; but downy like the peach, 
 and partaking largely of its flavor and excellence. 
 
 The apricot is budded on seedling apricots, and on peach and 
 plum stocks. Plum stocks are preferred, and are more especially 
 adapted to heavy soils ; on light soils, the hard-shelled almond, and 
 the wild plum, have proved excellent. 
 
 The soil should be deep and dry. Young trees have frequently 
 perished from a wet sub-soil, even where the surface is not unusually 
 moist. On suitable soils, it is as hardy as most early peaches. The 
 trees have been commonly planted in the warmest situations, as on 
 the warm side of buildings, or other sheltered site, facing the hot 
 sun, where they have blossomed early, and as a consequence, the 
 crop has not unfrequently been destroyed by vernal frosts. Hence, 
 a northern or more exposed aspeft, would be far preferable. If 
 trained on a building, the eastern side should be especially avoided, 
 as a hot morning sun upon frosted buds would be nearly certain 
 destruction. 
 
 The liability to the attacks of the curculio, and the very common 
 destruction of the whole crop by this inseCl, has led to the erroneous 
 conclusion that the apricot is not suited to our northern climate. 
 Several cultivators, as far north as forty-three degrees of latitude, by 
 a systematic destruction of this inseCt, and by seleCting a dry 
 sub-soil, often obtain heavy crops of this dehcious midsummer 
 fruit. The mode of protection is fully described in the chapter on 
 inseCts. 
 
332 
 
 Apricots. 
 
 VARIETIES. 
 
 Albergier. (Alberge.) Small, roundish, slightly compressed, deep 
 yellow, flesh reddish, firm, with a rather brisk flavor ; stone com- 
 pressed. Rather late. Leaves with stipules. For preserving. 
 
 Black. (Purple Apricot, Noir, Violet.) Small or medium, round ; 
 pale red where densely shaded, dull deep purple or nearly black 
 in the sun, surface with a thin clown ; flesh red near the skin, yel- 
 lowish at the stone, somewhat fibrous, sweet, slightly astringent, 
 with a pleasant good flavor. Kernel sweet. Adheres to the stone. 
 Hardy as an apple-tree, and very produ6live. A distintl species 
 {A. dasy cm-pa) from the other apricots. Ripens with the Breda. 
 Reproduces itself from the stone. Shoots quite slender, greenish. 
 
 There is another quite different apricot, called Violet or Red Angou- 
 mois ; small, oblong, lighter red, free from the stone. Rare! 
 
 Breda. (Holland, Amande 
 
 Aveline.) Rather small, sometimes 
 nearly medium (an inch and a half 
 diameter), roundish, obscurely four- 
 sided, suture distinft ; surface 
 orange, with a dark reddish orange 
 cheek ; flesh deep orange, free from 
 the stone, rich, and high flavored. 
 Sweet kernel. Quite early, or a 
 week or two after midsummer. Har- 
 dy for an apricot, and very produc- 
 tive. 
 
 Brussels. Size medium, rather oval, 
 compressed ; pale yellow, dotted 
 Fig. zba.— Breda. white in the shade, russety brown to 
 
 the sun, suture deep at base ; flesh 
 yellow, rather firm, moderately rich. Rather late. 
 
 Burlington. Rather large, oblong, suture distinft, skin golden yel- 
 low, dotted red, and a blush to the sun ; flesh yellowish, sweet, 
 good. Last half of July. N. J. 
 
 Early Golden. (Dubois' Apricot.) Small, an inch and a fourth 
 in diameter, round-oval, nearly smooth, suture narrow, distinil ; 
 surface wholly pale orange ; flesh orange, moderately juicy, sweet, 
 good, free from the stone. Kernel sweet. Early, or ten days 
 before the Moorpark. Hardy, very produftive. profitable for mar- 
 ket. Origin, Dutchess co., N. Y. 
 
 He7!iski7-ke. Large, roundish, compressed ; surface orange, with a 
 red cheek ; flesh bright orange, rich, juicy, sprightly. Kernel 
 bitter. Stone rather small. Resembles Moorpark, but smaller, 
 a little earher, and stone not perforate. English. 
 
Apricots. 333 
 
 Lafayette. Very large, oval, light yellow, marbled red in the sun ; 
 
 flesh high flavored and excellent. Ripens in August. City of 
 
 N. Y. 
 Large Early. Size medium, oblong, compressed, suture deep, 
 
 slightly downy ; pale orange, with a spotted bright orange cheek. 
 
 Fig- 361. — Large Early. 
 
 very handsome ; flesh free from the stone, pale orange, rich, juicy. 
 Ripens at or a little before midsummer. South of France. 
 
 MooRPARK. (Anson's, Dunmore's Breda, Temple's.) Large (two 
 inches in diameter), nearly round, slightly compressed ; surface 
 orange, with a deep orange red cheek, and with numerous darker 
 dots ; flesh free from the stone, bright yellowish orange, rather 
 firm, quite juicy, with a rich, high flavor.' Kernel bitter. Stone 
 perforate, or with a hole lengthwise under one edge, so that a pin 
 may be thrust through. Season medium, or two weeks after mid- 
 summer. Requires the shortening-in pruning recommended for 
 the peach. English. Old. 
 
 Musch. (Musch-Musch.) Rather small, round, deep yellow, with 
 a sHght orange red cheek ; flesh yellow, translucent, tender, sweet. 
 Tree rather tender. Little known in this country. Origin. Musch, 
 in Asia Minor. 
 
 Orange. (Early Orange, Royal Orange, Royal George, Persian, 
 Royal Persian.) Size medium, roundish, suture distinft, deep at 
 base ; surface orange, often a ruddy cheek ; flesh dark orange, 
 half dry, partly adhering to the stone— dry and poor unless house- 
 ripened. Stone small, roundish. Kernel sweet. Culinary. 
 Ripens at midsummer. 
 
334 Apricots. 
 
 Peach. (Anson's Imperial, Peche, De Nancy.) Very large, slightly 
 larger than Moorpark, roundish, yellowish orange, with a brown- 
 ish orange cheek, and mottled with dark brown to the sun ; flesh 
 rich yellow, juicy, with a rich, high flavor. Kernel bitter. Stone 
 perforate. Ripens about the time of the Moorpark, which it 
 closely resembles, but is of larger size. Origin, Piedmont. 
 
 Red Masctiline. (Early Masculine, Brown Masculine, Abricotin, 
 Abricot Precoce, Abricotier Hatif ) Small, nearly round, suture 
 distin6l ; bright yellow, with deep orange cheek and red spots ; 
 flesh yellow, slightly musky, sub-acid ; stone thick, obtuse at 
 ends. Kernel bitter. Flowers rather small. Very early or about 
 midsummer. Hardy for an apricot. Valuable only for its earli- 
 ness. 
 
 Ringgold. Large, roundish, slightly oblong, light orange, darker in 
 the sun ; flesh yellow, juicy, excellent. Ripens soon after the 
 Orange. Ga. 
 
 Roman. (Abricot Commun.) Medium in size, rather oval, com- 
 pressed, suture small or obscure ; surface pale yellow, with a few 
 red dots to the sun ; flesh very fine grained, half juicy, with a 
 mild pleasant flavor. Kernel bitter. Worthless in England, but 
 greatly improved by our warm summers. Produtlive. Season 
 rather early or medium, or two \veeks after midsummer. It is 
 disseminated in this country under various erroneous names. 
 
 The Blotch-leaved Roman differs only in the yellow spot or stain of 
 its leaves. 
 
 Royal. Rather large, round-oval, slightly compressed, suture shal- 
 low ; dull yellow, faintly reddened to the sun ; flesh pale orange, 
 firm, juicy, sweet, high flavored, sHghtly sub-acid, free from the 
 large, oval, nearly impervious stone. Kernel bitter. Ripens a 
 week before Moorpark, smaller than the latter, and with a less bit- 
 ter kernel. French. 
 
 Shipley^s. (Blenheim.) Large, oval, surface orange ; flesh deep 
 yellow, juicy, rather rich ; stone roundish, not perforate. Kernel 
 bitter. Inferior to Moorpark, but rather earlier. English. 
 
 Texas. Small, round, dark maroon ; flesh juicy and pleasant, astrin- 
 gent at stone — clingstone. Athens, Ga. 
 
 Turkey. Size medium, round, not compressed ; surface deep yel- 
 low, with a mottled, brownish, orange cheek ; flesh pale yellow, 
 firm, juicy, with a fine mixture of sweet and acid ; very free from 
 stone. Rather late, or middle of August. Somewhat resembles 
 Moorpark, but differs in being rounder, paler, with an impervious 
 stone, and sweet kernel. 
 
 The Blotch-leaved, or Golden Blotched, is identical with the pre- 
 ceding, with a yellow spot on the centre of each leaf. 
 
Apricots. 335 
 
 White Masculine. (White Apricot, Early White Masculine, Abri- 
 cot Blanc.) Small, roundish, nearly white, rarely a faint reddish 
 cheek, rather downy ; flesh white, delicate, a httle fibrous, ad- 
 hering to the stone. Kernel bitter. Closely resembles the Red 
 Masculine, except in color and being rather better, and four or 
 five days later. 
 
CHAPTER VI. 
 
 THE PLUM. 
 
 Raising the Young Trees. The plum is propagated by budding 
 or grafting on seedling plums. For this purpose the stones of such 
 varieties should be chosen as are of large and thrifty growth ; and 
 the}' are to be treated in planting precisely as dire6led for the peach, 
 with additional care to prevent the drying of the stones, which 
 occurs much sooner in consequence of their smaller size and thin- 
 ner shell. If not cracked, a part only will vegetate the first year, 
 although many may be made to open by the repeated action of freez- 
 ing and thawing. 
 
 Stocks. On light or unfavorable soils, most of the common varie- 
 ties produce feeble and slowly growing seedlings ; an excellent sub- 
 stitute will be found in the larger sorts of the wild plum, sometimes 
 known as the Canada plum {Prunus Americana). Those varieties 
 which are found to outgrow this stock, should be worked at the sur- 
 face of the ground, and when transplanted the place of union should 
 be set a few inches lower. On strong soils, where the plum grows 
 freely, the common Horse plum (a blue, oval, rather acid sort) 
 makes the best stocks. The French St. Jtilien is similar in cha- 
 ra6ter. The Myrobolan, or cherry plum, although slender in growth, 
 succeeds better on light, sandy, or gravelly soils, and is also, like 
 the Canada plum, employed as stocks for dwarfs. 
 
 On light soils, the peach has been occasionally employed. A 
 very few varieties take readily and grow freely, and large healthy 
 trees have in some instances been produced ; but the great uncer- 
 tainty which attends its use, and the failure with most varieties, indi- 
 cate the propriety of the rejedlion of the peach for this purpose. 
 
 Grafting, to succeed best, should be done quite early in spring, 
 before the buds have commenced swelling ; and budding must be 
 performed while the stocks are at the period of their most vigorous 
 growth (provided sufficiently matured buds can be found), which is 
 
Red, Purple, or Blue. 337 
 
 usually soon after midsummer. If deferred, the bark will not peel 
 freely, and the buds will not adhere. 
 
 The time required to attain a sufficient size for the orchard, varies 
 much with different sorts. The Imperial Gage, the Washington, 
 Huling's Superb, and others, grow rapidly, and usually produce 
 good trees in two years from the graft or bud ; while such slow- 
 growing plums as the Primordian, Green Gage, and Red Diaper, 
 require a longer period. 
 
 Soil. The best soil, usually, is a strong, rich, clayey loam. On 
 many light soils the tree grows with less vigor, independently of 
 which the crop is more frequently destroyed by the curculio, a per- 
 vious soil aiTording a more ready place of shelter for the young 
 insedls, on their escape from the fallen fruit. A few varieties are 
 well adapted to rather dry as well as light lands. 
 
 In planting orchards, a suitable distance is one rod apart, giving 
 one hundred and sixty trees to the acre. The ground should be 
 manured and kept well cultivated, as the plum, especially when 
 young, is sensitive to the effefts of the weeds and grass of neg]e(5led 
 culture. 
 
 ARRANGEMENT OF VARIETIES. 
 Division I. — Red, Purple, or Blue. 
 Division II. — Green, White, or Yellow. 
 
 Division I. — Red, Purple, or Blue. 
 
 Blue Imperatrice. (Imperatrice.) Size medium, obovate, narrowed 
 to the base in a somewhat conic neck ; skin deep purple, bloom 
 copious, blue ; stalk three-fourths of an inch long, slightly sunk ; 
 flesh greenish yellow, rather firm, not juicy, rich, sugary ; ripening 
 very late, and hanging till nearly winter. 
 
 The variety known erroneously as the Semiana or Blue Imperatrice 
 of Boston, and disseminated as such, differs from the true Impera- 
 trice in its shorter and smaller neck, much shorter and not sunk 
 stalk, and more acid flavor. It is very productive, and a good 
 very late culinary sort. 
 
 Bradshavi^. Large, obovate, with an obtuse suture on one side, 
 sometimes with a very slight neck ; color dark purple, with a 
 light blue bloom ; stalk three-fourths of an inch long, cavity nar- 
 
 15 
 
33S 
 
 Plums. 
 
 XQi^ ; flesh a little coarse, becoming light brownish purple, at 
 first adhering but becoming nearly free from the stone when fully 
 
 Fig. 362. — Bradshaiv. 
 
 ripe ; juicy, good, slightly acid, 
 smooth. Last of August. 
 
 Tree vigorous, shoots purple. 
 
 Brevoorfs Purple. (New York Purple.) Large, oval, suture dis- 
 tin6l at base ; skin reddish, with a violet bloom, stalk three-fourths 
 of an inch long, cavity deep, narrow ; flesh soft, juicy, sub-acid, 
 moderately rich, second-rate. Season medium. Shoots long, 
 smooth ; tree produ6live. Origin, New York. 
 
 Cherry. (Early Scarlet, Myrobolan.) Small (one inch in diameter), 
 round, remotely heart-shaped, bright red, bloom faint ; stalk short 
 and slender ; cavity narrow ; flesh juicy, slightly fibrous, soft, 
 melting, sub-acid, not rich, adhering to the oval, pointed stone. 
 Ripens very early or about midsummer, its only value. This is a 
 distindl species {Primus cerasifera), and is distinguished by its 
 smooth, slender shoots, small bushy head, and narrow leaves. 
 There are several varieties. 
 
 The Golden Cherry Plum (Market Plum, of Hoffy) is heart-shaped, 
 
Red, Purple, or Blue. 
 
 339 
 
 yellow, speckled with scarlet in the sun, productive, and slightly 
 earlier than the common cherry jolum. 
 
 Coe's Late Red, or Red St. Martin. (St. Martin, Saint Martin 
 Rouge.) Size medium, roundish, 
 suture distinft on one side, skin 
 light purplish red, bloom thin, blue ; 
 stalk three-fourths of an inch long, 
 scarcely sunk ; flesh rather firm, 
 crisp, rich, vinous. Very late, pro- 
 duftive, shoots downy. A valuable 
 late plum. 
 
 Fig. 363. — Coe's Late Red. 
 
 Columbia. (Columbian Gage.) Very 
 large, nearly globular, one side 
 slightly larger ; skin brownish pur- 
 ple, reddish brown where much 
 shaded, with many fawn-colored 
 dots ; bloom blue, copious ; stalk 
 one inch long, rather stout ; cavity 
 small ; flesh orange, moderately 
 juicy, rich, rather coarse, free from 
 the small, compressed stone, or ad- 
 hering at the edge ; flavor good. Fruit liable to rot. Season 
 medium, or end of summer. Shoots downy, stout, blunt, spread- 
 ing, leaves nearly round. 
 
 Corse's Nota Bene. Rather large, round, surface pale lilac brown, 
 often dull green in the shade ; bloom light blue, copious ; stalk 
 half an inch long, cavity round ; flesh greenish, rather firm, crisp, 
 rich, vinous. Very late, very produtlive, shoots downy. 
 
 Cruger's Scarlet. (Cruger's, Cruger's Seedling.) Medium, approach 
 ing small, roundish-oval, suture obscure ; surface hvely red, or 
 bright hlac, with numerous yellow dots, pale fawn color in the 
 shade, bloom thin, bluish ; stalk half an inch long, cavity shal- 
 low ; flesh deep orange, moderately juicy, mild, agreeable, not rich, 
 good. Season medium. Shoots downy. Hardy, adapted to light 
 soils, very productive. Origin, New York. 
 
 Damson. (Common Damson, Early Damson, Purple Damson, Blue 
 Damson.) Small, oval (an inch long), purple, bloom thick, blue ; 
 melting, juicy, sub-acid, partly free from stone. Early autumn. 
 Profusely productive. 
 
 The Sweet Damson is less acid. The Winter Damsoii is small, 
 round, purple, bloom copious, with an acid, slightly astringent 
 flavor ; it bears enormous crops, which hang uninjured till late in 
 autumn. The Damson makes good preserves. There are several 
 sub-varieties. 
 
 De Delice. Size medium, roundish-oval, with a shght neck ; skin 
 green, marbled and shaded with violet, and covered with a thin 
 
540 
 
 Plums. 
 
 bloom ; stalk three-fourths of an inch long, rather stout, very 
 slightly inserted ; flesh orange yellow, juicy, melting, with a rich, 
 sugary, luscious flavor, adheres slightly to the stone. End of 
 September, and lasts long. Foreign. (Downing.) 
 
 De Montford. Size medium, roundish-oval, dull purple, streaked 
 and dotted with russet ; stalk medium, rather stout, not sunk ; 
 flesh greenish, juicy, sweet, and rich — adhering to the stone. Last 
 of August. 
 
 Denniston'' s Red. Medium or rather large, roundish-oval, narrowed 
 to the stalk ; suture passing half round ; surface a fine light red, 
 with fawn-colored dots ; bloom very thin ; stalk very long, slender, 
 little sunk ; flesh amber-colored, rich, of moderate quality, free 
 from the small, oval, compressed stone. Season medium, or last 
 of summer. Shoots smooth. Origin, Albany, N. Y. 
 
 Doinine Dull. (German Prune, of some.) Size medium, long-oval, 
 suture very obscure ; skin very dark purple, bloom blue ; stalk 
 three-fourths of an inch long, scarcely sunk ; flesh juicy, becoming 
 dry, rich, sweet, good. Profusely produftive; Rather late. 
 Origin, Kingston, N. Y. 
 
 Duane's Purple. Very large, oblong-oval, longer on one side ; 
 
 slightly narrowed towards the stalk ; 
 skin reddish purple, bloom lilac ; stalk 
 three-fourths of an inch long, slender, 
 cavity narrow ; flesh juicy, moderately 
 sweet, of moderate flavor, adhering 
 mostly to the stone. Rather early, 
 ripening last half of August. Shoots 
 very downy, leaves large, downy be- 
 neath. Origin, Duanesburgh, N. Y. 
 
 Early Tours. (Prdcoce de Tours, Early 
 Violet.) Medium or small, deep pur- 
 ple, bloom copious, blue ; stalk half an 
 inch long, cavity narrow ; flesh dull 
 yellow, slightly fibrous, rather sweet, 
 melting, good. Quite early. Shoots 
 downy. 
 
 Fellenberg. (Italian Prune.) Medium, 
 oval, pointed and tapering at ends ; 
 suture small, distin6l ; dark purple, 
 with dark blue bloom ; stalk an inch 
 long, scarcely sunk ; flesh greenish 
 yellow, juicy, sweet, of good quality — 
 freestone. Last of August. 
 
 Fig. 364. — Fellenberg. 
 
 Fotheringham. Size medium, obovate, 
 suture distindl ; skin purple in the sun, reddish in the shade, bloom 
 
Red, Pin-ple, or Blue. 
 
 341 
 
 pale blue ; stalk an inch long ; flesh pale greenish yellow, juicy, 
 sprightly, moderately rich. Rather early. Shoots smooth. Eng- 
 lish. Old. 
 
 Frost Gage. Rather small, round-oval, suture distinfl on one side ; 
 skin deep purple, bloom thin ; stalk half to three-fourths of an 
 inch long, scarcely sunk ; flesh juicy, sub-acid, becoming sweet, 
 melting, of fine but not of the highest flavor ; much subje6l to 
 black knot. Shoots smooth, rather slender ; tree tall, upright. 
 
 German Prune or Ouetsche. Large, long-oval, curved or 
 swollen on one side, with a long tapering neck to the stalk ; 
 suture distin6l ; skin purple, with a thick blue bloom ; stalk three- 
 fourths of an inch long, slender, slightly sunk ; flesh green, firm, 
 sweet, pleasant, not rich, free from the very long, flat, slightly 
 curved or lunate stone ; valuable for drying and preserving. 
 Rather late. Shoots smooth. There are several sub-varieties. 
 
 Goliath. Large, roundish-ob- 
 long or oval, enlarged on one 
 side ; skin deep red, ap- 
 proaching blue or purple ; 
 bloom thin, blue ; stalk half 
 or three-fourths of an inch 
 long, cavity very deep, dis- 
 tin6t ; flesh yellowish, mostly 
 adhering to the stone, juicy, 
 coarse, sub-acid. Season 
 medium. Shoots grey, very 
 hairy, leaves narrow. Pro- 
 du6tive. Bears early — pro- 
 fitable. 
 
 Highlander. Large, ovate, ir- 
 regular ; deep blue with a 
 brownish tinge ; stalk very 
 short, slightly sunk ; juicy, 
 rich, vinous, refreshing, ex- 
 cellent. End of September. 
 
 Fig. 365. — Goliath. 
 
 HowelPs Early. Rather small, 
 
 oval, slightly angular, suture obsolete ; skin light brown, often 
 greenish yellow in the shade ; bloom thin, blue ; stalk three- 
 fourths of an inch long, slender, not sunk ; flesh amber-colored, 
 juicy, sweet, perfumed, free from the small, oval stone. First of 
 August. Shoots slender, grey, downy ; tree productive. 
 
 Ickivorth Iinperatrice. Medium or rather large, obovate, purple, 
 with irregular streaks of fawn color ; stalk medium ; flesh green- 
 ish yellow, sweet, juicy, rich, mostly adhering to the rather small 
 stone. Very late, keeping into winter, becoming dryer and 
 sweeter. Shoots smooth. English. 
 
342 
 
 Plums. 
 
 Isabella. Medium in size or large, oval, slightly narrowed to the 
 base ; skin dark dull red, dotted darker ; stalk three-fourths of an 
 inch long, a little hairy, cavity moderate ; flesh yellow, rich, juicy, 
 and slightly adhering to the pointed stone. Shoots quite downy. 
 Season medium. English. 
 
 Italian Damask. Size medium, nearly round, slightly flattened at 
 base ; suture distinfl;, passing from base to apex ; surface violet, 
 becoming brown ; stalk half an inch long, slender, cavity small, 
 round ; flesh yellowish green, firm, sweet, high flavored, very free 
 from the oval, rather thick stone. Season medium. Shoots 
 smooth. 
 
 Judsoji. Rather small, roundish, shghtly oval, base a little flattened, 
 suture indistinft ; surface a handsome damask or pink, slightly 
 mottled ; stalk one inch long, slender, cavity small, rather deep ; 
 flesh juicy, rich, vinous, high flavored, free from the rather large 
 stone. Ripens first of August. Origin, Lansingburgh, N. Y. 
 
 Kirke's. Size medium, round, suture small ; skin dark purple, 
 bloom thin, blue ; stalk three-fourths of an inch long, cavity slight ; 
 flesh greenish yellow, firm, rich, free from the flat, broad stone. 
 Season medium. Shoots smooth. Resembles the Purple Gage 
 externally. Often spurious. English. 
 
 Lombard. (Bleecker's Scarlet.) Size medium, sometimes rather 
 •large, round-oval, slightly flattened at 
 ends, suture obscure ; skin violet red ; 
 stalk very slender, half to three-fourths 
 of an inch long, cavity broad ; flesh 
 deep yellow, pleasant, not rich, but of 
 fine quahty. Rather early or medium 
 in season, ripening a week or two before 
 the end of August. Hardy, very pro- 
 lific, well adapted to light soils — valu- 
 able. Shoots thrifty, quite smooth or 
 glossy, bright purple ; leaves crumpled. 
 Origin, Albany, N. Y. 
 This is a strongly fixed variety, and has 
 in many instances produced seedhngs 
 very closely resembling itself. 
 
 Manning's Long Blue. (Large Long 
 Blue, Manning's Long Blue Prune.) 
 Large, long, oval, slightly one-sided, 
 suture obscure ; stalk very long, slender, scarcely sunk ; skin 
 dark purple, bloom thick, blue ; flesh firm, rather juicy, nearly free 
 from the long, pointed stone. Ratlier late, ripens gradually. 
 Shoots smooth. Tree very produflive. 
 
 Meigs. Large, roundish-oval, suture indistin6l, dull reddish purple, 
 with numerous grey dots ; stalk long, slender, curved, slightly 
 
 Fig. -xfob.— Lovibard. 
 
Red, Purple, or Bhie. 
 
 343 
 
 sunk ; flesh greenish yellow, rich, excellent, adhering to stone. 
 End of September. 
 
 Morocco. (Italian Damask erroneously. Early Morocco, Black 
 Morocco, Early Damask, Black Damask.) Size medium, roundish, 
 slightly flattened at ends ; suture on one side only, shallow, skin 
 dark purple, bloom pale, thin ; stalk half an inch long, rather 
 stout ; flesh greenish yellow, adhering slightly to the stone, rich, 
 rather acid, becoming sweet. Not first-rate, but valuable for its 
 earliness, ripening ten days before the Washington. Shoots 
 downy. A moderate bearer. 
 
 Neflarine. Large, regular, roundish ; skin purple, bloom blue ; 
 stalk half an inch long, stout ; 
 flesh dull greenish yellow, often 
 tinged with red, rather coarse, 
 rich, acid, partly adhering to the 
 stone. Rather early. Shoots 
 nearly smooth, leaves broad. 
 Quite distinfl from the Peach 
 Plum of the preceding class. 
 
 Orleans. (Old Orleans, Red Da- 
 mask, Monsieur.) Size medium, 
 roundish, suture distinfi:, slight- 
 ly larger on one side ; skin dark 
 red, purple in the sun ; stalk 
 one-half to three-fourths of an 
 inch long, cavity wide ; flesh 
 yellowish, sweet mixed with 
 
 acid, of second quality in rich- pig. -iby.—NeSlarhie. 
 
 ness, pleasant and good. Ra- 
 ther early. Shoots downy. There are two or three sub-varie- 
 ties. 
 
 Orleans Early. (New Orleans, Hampton Court, Monsieur Hatif.) 
 Size medium, round-oval, suture shallow, stalk half an inch long, 
 stout, or longer and slender ; cavity moderate ; skin reddish pur- 
 ple, slightly marbled ; flesh yellowish green, rather rich. Early in 
 August. 
 
 Wilmot's Orleans scarcely differs from the Early Orleans. 
 
 Peach Plum. (Prune Peche.) Very large, roundish-oblate, regu- 
 lar, flattened at ends, suture distinct, shallow ; color varying from 
 salmon to light brownish red ; stalk very short, cavity narrow, 
 shallow ; flesh rather coarse, juicy, sprightly, free from the nearly 
 round, very flat, much furrowed stone. Shoots smooth. Quality 
 not very high, moderate bearer, tree somewhat tender. Matures 
 about ten days before the Washington. Shoots smooth, vigorous. 
 
 Pottd^s Seedling (English). Very large, ovate, slightly tapering to 
 stalk ; skin thick, reddish violet, with numerous brown dots, and 
 
344 
 
 Plums. 
 
 covered with a handsome bloom ; rather coarse, juicy, moderately 
 rich. Middle of September. Tree vigorous, branches smooth, 
 greyish. A beautiful showy fruit. 
 
 Fondas Seedling, of Massachusetts, a very distindt sort, is medium 
 in size, roundish, purple ; flesh yellowish, rather dry, sweet with 
 acid, flavor moderate or poor. Early. Shoots downy. 
 
 Prince Efiglebert. Large, oblong oval, deep bluish purple, with a 
 dense bloom ; stalk rather slender, with a fleshy ring at base. 
 
 Fig. -^bZ.— Pond's 5"(W/i'«^ (English). 
 
 Fig. 369. — Prince Eitglcberi. 
 
 cavity rather deep and narrow ; flesh juicy, melting, with a plea- 
 sant, moderately rich, and very good flavor — freestone. End of 
 August. Shoots downy. Belgian. 
 
 Prune d'Agen or Agen Date. Size medium, obovate, flattened 
 one side ; skin reddish purple, bloom blue ; stalk short ; flesh 
 greenish yellow, sweet. Very late, profusely produ6live. Shoots 
 smooth, leaves narrow. French. Culinary. 
 
 Purple Favorite. Size medium, or rather large, round-obovate ; 
 suture obsolete ; skin brownish purple ; bloom thin, light blue ; 
 stalk three-fourths of an inch long, scarcely sunk ; flesh pale 
 
Red, Purple, or Bhie. 
 
 345 
 
 greenish, juicy, tender, melting, rich, sweet, excellent, free from 
 the very small, roundish stone. Season about medium, or last 
 week of August. Shoots nearly smooth, short-jointed, growth 
 slow, much resembling that of the Red Diaper. Origin, New- 
 burgh, N. Y. 
 
 Purple Gage. (Reine Claude Violette, Violet Queen Claude.) 
 Size medium, roundish, slightly flattened at ends, suture distinct, 
 shallow ; surface violet, bloom light blue ; stalk an inch long, 
 cavity narrow ; flesh rather firm, greenish yellow, rich, sugary, of 
 
 Fig. 370. — Purple Favorite. 
 
 Fig. 371. — Purple Gage. 
 
 very high and excellent flavor, free from the oval, compressed 
 stone. Ripens rather late, hanging long, and slightly shrivelling 
 on the tree. Shoots smooth, resembling those of the Green 
 Gage. A spurious sort is often disseminated. 
 
 Quackenboss. Large, oblong-oval, deep purple, suture faint, stalk 
 short, slightly sunk ; slightly coarse, sprightly, very good, partly 
 freestone. Odlober. Albany, N. Y. 
 
 Red Diaper. (Diapr^e Rouge, Mimms, Imperial Diadem.) Large, 
 obovate, somewhat necked ; skin reddish purple, with a few yel- 
 lowish specks, bloom light blue ; stalk three-fourths of an inch 
 long, slender, slightly hairy, little sunk ; flesh pale green, juicy, 
 melting, rich, of fine flavor ; free from the quite small stone. 
 Season medium or end of summer. Shoots nearly smooth ; 
 growth slow. 
 
 15* 
 
346 
 
 Plums. 
 
 Red Gage. Medium or rather small, round-ovate, brownish red, 
 stalk rather slender, cavity narrow ; flesh greenish amber, juicy, 
 melting, rich, mild, sweet, free from the small stone ; flavor un- 
 usually pleasant and refreshing. Rather early. Shoots dark 
 
 Fig. 372. — Red Diaper. 
 
 Fig- 27i-—Red Gage. 
 
 reddish, smooth ; leaves of the young trees deep green, crimpled. 
 Origin, Flushing, Long Island. 
 
 Red Magnum Bomim. (Purple Egg, Red Imperial, Purple Magnum 
 Bonum, Imperial Violet, Red Egg.) Large, oval, tapering to the 
 stalk, suture strong, one side swollen ; surface deep red in the 
 sun ; bloom thin ; stalk an inch long, slender, cavity narrow ; 
 flesh greenish, coarse, firm, sub-acid ; valuable only for cooking. 
 Season medium. Shoots smooth. Some sub-varieties are cling- 
 stones. 
 
 Rivers' Early Favorite. Rather small, roundish-oval, with a 
 shallow suture, nearly black with russet dots, bloom blue ; flesh 
 greenish yellow, juicy, excellent. Very early, immediately suc- 
 ceeding Primordian, and better in quahty. English. New. 
 
 Royale. (Royal, La Royale.) Size medium, sometimes rather large, 
 round, slightly narrower towards the base, or approaching obo- 
 vate ; suture distinft on one side at apex ; skin reddish purple, 
 bloom very thick ; stalk three-fourths of an inch long, cavity nar- 
 row ; flesh dull yellow, rather firm, melting, juicy, rich, of excel- 
 
Red, Purple, or Blue. 
 
 347 
 
 lent flavor. Ripens first of September. Shoots very downy, 
 growth slow, tree spreading, moderately produ<5live. French. 
 
 RoYALE Hative, or " Early Royal." (Mirian.) Size medium, 
 roundish, slightly wider at base ; skin light purple, stalk half an 
 inch long, stout, scarcely sunk ; flesh amber yellow, with a ricli. 
 
 Fig. 374. — Royale. 
 
 Fig. 375. — Early Royal. 
 
 high flavor, nearly free from the small, flattened, ovate stone. 
 Very early. Resembles Purple Gage, but a month earlier. Shoots 
 very downy. French. Rare. 
 
 Royal Tours. (Royale de Tours.) Large, roundish, suture deep, 
 half round, one side swollen ; a white depressed point at apex ; 
 skin red in the shade, deep violet in the sun, bloom copious, blue ; 
 stalk half to three-fourths of an inch long, cavity narrow ; flesh 
 greenish white, rather firm, juicy, rich, high flavored, adhering 
 closely to the large, oval, flattened stone. Quite early ; shoots 
 quite downy. Valuable for its earliness and good quality. The 
 genuine sort is very rare. French. 
 
 Schenectady Catherine. Size small or nearly medium, round- 
 ish, slightly narrowed to the apex ; suture rather shallow ; skin 
 deep purple-violet in the shade, slightly netted on the sunny side ; 
 stalk three-fourths of an inch long, slender, cavity deep, narrow ; 
 flesh greenish yellow, melting, sweet, rich, excellent, next to the 
 Green Gage in quality, ripening last of August. Shoots rather 
 slender, smooth. Tree extremely hardy, produftive, and reliable. 
 
34!^ 
 
 Phnns. 
 
 This is quite a distinft variety, often reproducing itself from seed, 
 not perceptibly varying from the parent. 
 
 Fig. 376. — Royal Tours. 
 
 Fig. 377. — Scheneflady Catherine. 
 
 Sharp's Ejnperor. , Quite large, roundish-oval ; skin a l^right red, 
 paler in the shade, bloom delicate ; flesh deep yellow, pleasant, 
 
 moderately rich. Very produftive. 
 Shoots strong, downy, leaves large. 
 English. Showy. One of the 
 best market sorts. 
 
 Smith's Orleans. Large, oval, 
 slightly wider at base, a httle irre- 
 gular, suture deep on one side ; 
 skin reddish purple, becoming 
 very dark, bloom deep blue ; stalk 
 small, slender ; cavity narrow, 
 deep ; flesh deep yellow, slightly 
 firm, juicy, rich. Shoots vigorous, 
 straight, glossy reddish purple ; 
 leaves dark green, crimpled. Ri- 
 pens the last week of August. 
 Produftive in nearly all soils. 
 Lonsf Island. 
 
 Suisse. (Prune Suisse, Swiss Plum, 
 Simiana, Monsieur Tardif) Me- 
 dium or rather large, round, suture 
 broad, shallow ; a sunk point at 
 
 apex ; skin lively violet red, thickly dotted, and slightly marbled ; 
 
 bloom blue, copious ; stalk three-fourths to an inch long, cavity 
 
 Fig. 378. — S/iar/i's Emperor. 
 
Red, Purple, or Blue. 
 
 349 
 
 wide ; flesh crackling and melting, flavor brisk, rich, slightly 
 sharp, adhering to the thick, rough-edged stone. Quite late. 
 Shoots smooth. Distinft from the " Semiana," of Boston. 
 
 Thomas. Large, round-oval, slightly irregular, somewhat com- 
 pressed on the suture ; skin salmon color, with a soft red cheek 
 and numerous dots ; stalk hairy, one-half to three-fourths of an 
 inch long, stout ; cavity small, narrow ; flesh pale yellow, some- 
 what coarse, mild, pleasant, free from the very light-colored stone. 
 Shoots slightly downy. Produdive. Season medium. Origin, 
 Boston. 
 
 Viaoria. Large, obovate, suture distinft, color a fine light reddish 
 purple ; stem half an inch long, cavity rather deep and narrow ; 
 flesh yellow, pleasant— cUngstone. It has been long known in 
 
 Fig. 379. — Viflo>-i(i, 
 
 Fig. 380. — W'aitgoiheini. 
 
 some parts of England — stands next to Pond's Seedling in size, 
 beauty, and productiveness. A great grower, irregular. Distinft 
 from, and better than Sharp's Emperor. 
 
 Wangenheim. Medium, oval, suture shallow but distindl, dark 
 blue, stem short, set without depression ; flesh greenish yellow, 
 juicy, firm, sweet, rich, " very good," partly free from the rather 
 large stone. German, a sort of prune. • Growth ereft, moderately 
 vigorous, tree very produ6live. One of the best of its class. 
 
JD 
 
 O 
 
 Plums. 
 
 Wax. Large, slightly oval, rich yellow, mostly covered with red, 
 bloom lilac, stalk long ; flesh greenish yellow, juicy, sprightly, 
 freestone. October. Albany, N. Y. 
 
 Division II.- — Green, White, or Yellow. 
 
 Albany Beauty. (Denniston's Albany Beauty.) Size medium or 
 rather small, roundish-oval, with a slight neck at base, suture 
 obscure ; surface pale whitish green, purple dots numerous, bloom 
 thin ; stalk an inch or more long, slender, scarcely sunk ; flesh 
 yellow, moderately juicy, rich, sweet, free from the small, pointed 
 stone. Ripens the last week in August. Shoots slightly downy. 
 Origin, Albany, N. Y. 
 
 Apricot. (French Apricot.) Size medium or rather large, roundish, 
 suture deep ; stalk scarcely half an inch long ; surface yellow, 
 dotted and tinged with red in the sun ; bloom white ; flesh yel- 
 low, rather firm, slightly bitter, becoming, when ripe, melting, 
 juicy, and pleasant. Rather early. Shoots quite downy. 
 
 The English Apricot plum is a third-rate, clingstone, oval fruit, with 
 smooth shoots. 
 
 A utumn Gage. (Roe's Autumn Gage.) 
 Size medium, ovate, slightly conical ; 
 stalk three-fourths of an inch long, 
 not sunk ; surface pale yellow, 
 bloom thin, whitish ; flesh greenish 
 yellow, juicy, sweet,^ delicate, plea- 
 sant, free from the long, pointed, 
 compressed stone. Leaves pointed, 
 shoots smooth, spreading. Ripens 
 rather late. Growth very slow. 
 Very produftive. Origin, New- 
 burgh, N. Y. 
 
 Bleecker's Gage. Size medium ; 
 roundish-oval, regular, suture ob- 
 scure ; stalk an inch long, rather 
 stout, downy, slightly sunk ; skin 
 yellow, with sunken white specks ; 
 bloom thin, white ; flesh yellow, 
 rich, sweet, luscious, partly free 
 from the pointed stone. Ripens at 
 the end of summer. Shoots downy. 
 Distinguished from Prince's Yellow 
 
 Gage by its larger stalk and later maturity. Origin, Albany, 
 
 N. Y. 
 
 Fig. 381. — Bleecker's Gage. 
 
Gi'ee?i, White, or Yellow. 351 
 
 Binghaj/i. Large (an inch and three-fourths long), oval, rather 
 widest at base ; surface deep yellow, with rich red spots to the 
 sun ; stalk slightly sunk ; flesh yellow, juicy, rich, delicious. Sea- 
 son of ripening medium, or end of summer and first of autumn. 
 Shoots downy. Handsome, productive, and valuable. Origin, 
 Pennsylvania. 
 
 BuePs Favorite. Rather large, ovate, broadest at base ; suture dis- 
 tinft half round ; stalk two-thirds of an inch long, rather stout, 
 little sunk ; surface pale green, thickly sprinkled with lighter 
 dots, base with reddish specks ; flesh greenish yellow, rather 
 firm, juicy, rich, high flavored, adhering to the long pointed stone. 
 Ripens at the close of summer. Shoots smooth, reddish. Origin, 
 Albany, N. Y. 
 
 Coe's Golden Drop. Very large (often more than two inches 
 long), oval, suture distinft, one side more enlarged, necked ; light 
 yellow, often dotted red to the sun ; stalk three-fourths of an inch 
 long, rather stiff; flesh yellowish, rather firm, rich, sweet, not fine 
 grained, closely adhering to the pointed stone. Quite late, does 
 not always ripen at the North — requires along season. An excel- 
 lent late sort, ot English origin. Shoots smooth, rather glossy. 
 
 Dana's Yellow Gage. Size medium, oval, pale yellow, marbled with 
 darker green, bloom very thin ; flesh juicy, lively. Season 
 medium. Very productive. Hardy. Mass. 
 
 Detiniston' s Superb. Size medium ; round, obscurely oval, slightly 
 flattened, suture distinct ; surface pale yellowish green, slightly 
 dotted and clouded with purple, bloom thin, stalk "rough, three- 
 fourths of an inch long, moderately sunk ; flesh thick (stone small), 
 not juicy, rich, vinous, free from the thick, roundish stone. Ripens 
 rather early, or last fortnight of summer. Resembles Green 
 Gage, rather larger, earlier, and not so good. Shoots downy. 
 Very produftive. Origin, Albany, N. Y. One of the handsomest 
 of plums. 
 
 Downton Iinperatrice. Size medium, oval, base tapered or with a 
 neck ; skin thin, pale yellow ; flesh yellow, melting, acid, becom- 
 ing rather sweet. Ripens late, or end of September. Shoots 
 smooth, long, strong, upright. For preserving. A cross of the 
 White Egg and Blue Imperatrice. 
 
 Drap d^Or. (Yellow Perdrigon, Mirabelle Grosse.) Rather small, 
 round, suture indistinct, apex dimpled ; stalk half an inch long, 
 slender ; surface golden yellow, sometimes a few crimson dots to 
 the sun ; flesh yellow, sweet, rich, often half dry, partly adhering 
 to the stone ; ripens a week before the Green Gage. Shoots 
 slightly downy, growth slow. 
 
 Drap d'Or of Esperin. Large, roundish-oval, golden yellow, stalk 
 short, stout, Httle sunk ; flesh yellowish, rather coarse, juicy, sweet, 
 rich — freestone. Last of August. Early Yellow Prune. Rather 
 
352 
 
 Plums. 
 
 large, oval, yellow, dotted red ; stalk medium, slightly sunk ; 
 sweet, juicy, slightly melon-flavor —freestone. Middle of August. 
 Great bearer. 
 
 Fulton. Medium, oval approaching ovate ; suture distinft ; bright 
 yellow ; stalk and cavity medium ; flesh yellow, juicy, with a rich, 
 high flavor. 06lober. Tree vigorous, produflive, fruit hangs 
 long. 
 
 General Harid. Very large, roundish-oval, skin deep golden yellow, 
 stalk long ; flesh moderately juicy, not high flavored — freestone. 
 Shoots nearly smooth. First of September. 
 
 Green Gage. (Reine Claude, Bruyn Gage.) Rather small, round ; 
 suture faint ; surface green, becoming yellowish green, usually 
 
 Fig. 382. — Fulton. 
 
 Fig. 383. — Green Gage. 
 
 With reddish brown dots and network at base ; stalk half to three- 
 fourths of an inch long, scarcely sunk ; flesh pale green, melting, 
 juicy, exceedingly sweet and rich, and unequalled in flavor. 
 Ripens about the middle of August. Shoots smooth, buds with 
 large shoulders, growth slow, and young trees difficult to raise in 
 most locaHties. French. Old. There are many seedhngs, infe- 
 rior to the original, and many worthless green plums called by this 
 name 
 
 Henry Clay. Medium, oval, suture slight, yellow, marbled and 
 shaded red ; stalk long, slender, scarcely sunk ; juicy, sweet ; 
 
Green, White, or Yelloiv. 
 
 353 
 
 stone small, nearly full. End of August. 
 produ6live variety. Albany, N. Y. 
 
 A handsome and 
 
 Howard's Favorite. Large, necked, rich yellow, dotted and shaded 
 with carmine, bloom lilac ; stalk long, inserted in a ring ; flesh 
 rather coarse, but very sugary, rich, and delicious — somewhat 
 adherent to the stone. September. Tree vigorous, fruit hangs 
 long. Albany, N. Y. 
 
 Hudson Gage. Size medium ; oval, suture obscure, one side slightly 
 larger ; surface yellow, clouded or streaked faint green, bloom 
 thin, white ; stalk about two-thirds of an inch long, moderately 
 sunk ; flesh greenish, juicy, melting, rich, sprightly, excellent, 
 nearly free from the small stone. Ripens two weeks earlier than 
 Washington, and three weeks before Imperial Gage, which it 
 partly resembles. Origin, Hudson, N. Y. 
 
 Huling's Superb. Large, round-ovate, suture shallow, indistinft ; 
 stalk one inch long, stout, slightly sunk ; skin dull greenish yel- 
 low ; bloom pale, thin ; flesh rather firm ; flavor rich, brisk, excel- 
 lent. Ripens latter part of summer. Shoots thick, vigorous, 
 downy, leaves very large. A moderate bearer. Origin, Penn. 
 
 Fig. 384. — Ruling^ s Superb. 
 
 Fig. 385. — Imperial Gag-e. 
 
 Imperial Gage. (Flushing Gage, Prince's Imperial Gage, White 
 Gage, of Boston.) Fruit rather large, oval, suture distin6l ; stalk 
 
354 
 
 Plums. 
 
 three-fourths of an inch long, slightly hairy, evenly sunk ; surface 
 green, slightly tinged yellow, with marbled green stripes ; bloom 
 copious, white ; flesh greenish, juicy, melting, rich, sometimes 
 adhering, but usually nearly free from the oval, pointed stone. 
 Ripens first of autumn. Very produ6live. Shoots long, upright, 
 vigorous, slightly downy ; leaves with a slight shade of blue. 
 
 Ijnperial Ottoman. Nearly medium in size, oval, suture on one 
 side half way from base to apex ; somewhat pellucid ; surface pale 
 greenish yellow, marbled ; stalk three-fourths of an inch long, 
 downy, slender, curved, scarcely sunk ; surface dull yellow, clouded 
 darker, bloom thin ; flesh very juicy, sweet, excellent, scarcely 
 adhering to the pointed stone. Ripens first of August. Great 
 bearer. Shoots slightly downy ; tree hardy, succeeds well as far 
 north as Maine. 
 
 Ives* Seedling. Large, ovate, suture distinft ; yellow, mottled 
 
 386. — Imperial Ottotnan. 
 
 Fig. 387. — Jefferson. 
 
 and dotted red, bloom thin ; stalk short, slightly sunk ; flesh rich 
 amber color, juicy, high flavored — freestone. First of September. 
 Growth moderate, buds prominent. Mass. 
 
 Jefferson. Large, oval, base slightly narrowed, suture slight ; 
 greenish yellow, becoming golden yellow, often faintly reddened to 
 the sun, bloom thin, white ; stalk an inch long, sunk little or none ; 
 flesh rich yellow, moderately fine grained, in well ripened speci- 
 
Green, White, or Yelloic 
 
 355 
 
 mens orange ; very juicy, nearly free from the long, pointed stone ; 
 flavor rich, luscious, excellent. Ripens end of summer. Origin, 
 Albany. Shoots smooth. 
 
 Lawrence's Favorite. (Lawrence Gage.) Large, roundish, 
 slightly oblong-oval, obtuse ; surface dull yellowish green, clouded 
 darker ; bloom light bluish green ; base, when ripe, with a brown- 
 ish red net-work and dots ; stalk half an inch long, small, cavity 
 
 Fig. 388. — Laivrence's Favorite. 
 
 Fig. 389. — Liicombe' s No7isuch. 
 
 narrow ; flesh greenish, melting, juicy, rich, excellent. Shoots 
 short, rather upright, downy ; leaves small, dark green. Rather 
 early or middle of August. Origin, Hudson, N. Y. 
 
 Lucombe's A^onsJich. Medium or rather large, roundish ; skin yel- 
 lowish green with yellowish orange, bloom whitish ; suture broad ; 
 stalk three-fourths of an inch long, cavity wide ; flesh rather firm, 
 rich, sweet, with acid. 
 
 Madison. Size medium, roundish, suture shallow ; rich yellow, dot- 
 ted and shaded crimson next the sun ; stalk short, stout, little 
 sunk ; flesh rich yellow, slightly coarse, with a rich flavor, adheres 
 slightly to the stone. End of September. Shoots smooth, tree 
 vigorous, produftive. Albany, N. Y. Closely resembles Dennis- 
 ton's Superb. 
 
 McLaughlin. Rather large, roundish-oblate, much flattened at 
 ends, suture obscure ; stalk three-fourths of an inch long, scarcely 
 
356 
 
 Plums. 
 
 sunk ; skin thin, tender, russet-yellow, sprinkled with thin red, 
 purplish at base ; flesh rather firm, juicy, sweet, luscious. Ripens 
 at the end of summer. Growth vigorous, leaves large, glossy, 
 shoots smooth. Origin, Bangor, Maine. 
 
 Mirabelle. Very large, obovate, suture distindl ; stalk half an inch 
 long, slightly sunk ; surface a fine yellow, sHghtly spotted with 
 red, bloom white ; flesh orange, sprightly, becoming dry. Ripens 
 with the Green Gage. Shoots downy, tree small. A small, beau- 
 tiful, second-rate plum, very produ6live, and valued for preserving. 
 Its seedlings are used as stocks for dwarf plums. 
 
 Monroe. Full medium, roundish-oval, greenish yellow, stalk rather 
 long, slightly sunk ; flavor rich, and good. First of September. 
 Tree a healthy, strong grower, and great bearer. Monroe co., 
 N. Y. 
 
 Mulberty. Large, oval, tapering, with a neck to the stalk, suture 
 
 Fig 390. — McLaughlin. 
 
 ,91. — Nelson'' s Victory. 
 
 slight ; pale dull yellow, with a few crimson dots ; bloom thin ; 
 stalk an inch long, slender, scarcely sunk on the obtuse end of the 
 neck ; flesh greenish yellow, rather coarse, melting, rich, adhering 
 to the large, oblong, pointed stone. Ripens the first of autumn. 
 Shoots stout. Origin, Albany, N. Y. 
 
 A^elsoti's Victory. Size medium, roundish-oval, brownish yellow, 
 with some dull red ; stone small ; flesh free, juicy, good, Tree 
 vigorous, great bearer, fruit showy, fine for market. English 
 
Green, White, or Yellow. 
 
 357 
 
 Orange. Very large, oval, flattened at ends, bronze yellow, rough, 
 marked with purplish red near the base ; stalk three-fourths of an 
 inch long, cavity narrow ; rather coarse, acid. End of August. 
 
 Parsonage. Rather large, oval, pale yellow, stalk medium, slightly 
 sunk ; flesh yellow, juicy, with a rich, sugary flavor. Free from 
 the stone. First of September. Tree vigorous, upright, produc- 
 tive. New. Dutchess co., N. Y. (Downing.) 
 
 Peters' Yellow Gage. Large, nearly oval, varying in its form, rich 
 yellow, crimson dots next the sun ; stalk three-fourths of an inch 
 
 Fig. 392. — Peters' Yellow Gage. 
 
 Fig. 393. — Primordian. 
 
 long, set in a deep cavity on one side of the plum ; suture dis- 
 tina, dividing the fruit unequally ; flesh greenish yellow, rich, 
 sweet, very good. 
 
 Prdcoce de Bergthold. Small, roundish-oval, yellow ; juicy, sweet. 
 Very early, middle of July. 
 
 Primordiati. (Jaune Hative, or Early Yellow, White Primordian.) 
 Small, obovate, necked ; suture small ; stalk slender, downy, half 
 an inch long ; pale clear yellow, bloom thin ; flesh yellowish, 
 moderately juicy, with a rather sweet, mild, good flavor ; very free 
 from the stone. Middle of July. Shoots quite slender, very 
 downy, growth slow. Valuable only for its extreme earliness. 
 
 Reine Claude de Bavay. Round-oval, greenish yellow, spotted 
 
358 
 
 Plums. 
 
 with red, with small, violet-colored, longitudinal veins ; flesh rather 
 firm, juicy, sugary, rich, of fine quality, adhering slightly to the 
 stone. Shoots smooth, leaves roundish, shining — the growth 
 resembling Washington, but leaves smaller and shoots slenderer. 
 Very produ(5live. 
 
 Schuyler Cage. Size medium, oval, suture moderate, yellow with 
 green splashes, dotted and shaded with red next the sun ; stalk 
 long, curved, slightly sunk ; flesh yellow, juicy, sweet, excellent. 
 Resembhng Green Gage — free from the stone. Last of Septem- 
 ber. Tree vigorous, produ6live. Albany, N. Y. 
 
 St. Catlierine. Size medium, obovate, suture very distinct, passing 
 half round ; skin pale yellow, sometimes slightly reddish to the 
 sun, bloom thin, white ; stalk three-fourths of an inch long, very 
 slender, slightly sunk ; flesh juicy, rather firm, rich, fine. Ripens 
 rather late. Shoots smooth, rather slender. 
 
 St. Martin's Ouetsche. Size medium, ovate, broadest at base ; 
 surface pale yellow ; often spotted with brown ; bloom white ; 
 flesh yellowish, very juicy, rich, excellent. Ripens at mid-autumn, 
 and keeps long. Shoots smooth. A profuse bearer. One of the 
 best late plums. Profitable. German. Too late for the far 
 north. 
 
 Washington. (Bolmar, Bolmar's Washington.) Large, often very 
 
 large, roundish-oval, suture ob- 
 ^-/^ scure, distinft at base ; surface 
 
 yellowish green faintly mar- 
 bled, often with a pale red 
 blush ; stalk one-half to three- 
 fourths of an inch long, slightly 
 downy ; cavity wide, shallow ; 
 flesh rather firm, sweet, mild, 
 moderately rich, free from the 
 pointed stone. Rather early, 
 last half of August. Shoots 
 downy, very vigorous, leaves 
 very large. Origin, New York 
 city. 
 
 White or Yellow Damsoti. (Late 
 Yellow Damson.) Small (one 
 inch long), oval, pale yellow, 
 dotted with reddish brown ; 
 stalk half an inch long, downy, 
 not sunk ; flesh rich, sub-acid, 
 agreeable ; ripens very late, 
 hanging long on the tree. 
 Tree very productive. 
 
 White Egg. (White Magnum Bonum, White Imperial.) Very 
 
 Fig. 394. — WashingtOH. 
 
 Shoots smooth, growth free. 
 
Green, White, or Yellow. 
 
 359 
 
 large, oval, narrow at ends, necked at base, suture distinft ; stalk 
 an inch long, not sunk, surrounded by a fleshy ring at insertion ; 
 skin light yellow, bloom thin, white ; flesh firm, coarse, acid, 
 becoming sweeter by ripening, adhering closely to the long, 
 pointed stone. Ripens about the end of August. Culinary. 
 
 The Yellow Egg is very similar in character, but the flesh partly 
 separates from the stone when fully ripe. There appear to be 
 several sub-varieties. 
 
 T. Rivers, of Sawbridgeworth, England, says the Yellow Magnum 
 Bonum is an American plum of extreme hardiness — good, but not 
 first-rate — flesh clings — and bears more freely than '' our old 
 White Magnum Bonum." 
 
 Yellow Gage, English. (Little Queen Claude.) Small, round, 
 suture on one side distin6l ; surface pale yellowish green, becom- 
 ing yellow, with a few reddish dots, bloom dense ; stalk half an 
 
 Fig- 395-— H^^iie or Yellow Damson. 
 
 Fig. 396. — Yellow Gage, Prince's. 
 
 inch long, slender, slightly sunk ; flesh very sweet, pleasant, quite 
 free from the stone. Ripens nearly with the Green Gage. Shoots 
 long, smooth. Of French origin. 
 
 Yellow Gage, Prince's. (American Yellow Gage.) Size me- 
 dium ; oval, slightly broadest at base ; suture a mere line ; sur- 
 face golden yellow, slightly clouded ; bloom white, copious ; stalk 
 an inch long, cavity small, round ; flesh deep yellow, rich, sugary, 
 melting, sometimes rather dry. Ripens early in August. Shoots 
 smooth, short-jointed, leaves glossy, tree becoming spreading. 
 Origin, Flushing, L. I. 
 
CHAPTER VII. 
 
 THE CHERRY. 
 
 Propagation. The cultivated varieties of the cherry consist of 
 two distinfl classes of sorts ; the first comprising the Mazzards, 
 Hearts, and Bigarreaus, is charaflerized usually by the tall, upright 
 growth and pyramidal form of the tree, by the large, vigorous, and 
 straight young branches, and by a sweet or bitter, but not a sour 
 taste. The second class, or round-fruited, including the Dukes, 
 Morelloes, and the common pie cherry, has small, irregular, and 
 thickly growing branches, and a decidedly acid fruit. Observation 
 will soon enable any one to distinguish these two classes, even 
 where the trees are not more than a foot in height. It is the former 
 only that are commonly used as stocks for grafting and budding, on 
 account of their straight and rapid growth.* 
 
 The stones, as soon as they are taken from the fruit, should be 
 dried only enough to prevent mouldiness, and then mixed with an 
 equal quantity of clean moist sand. This will preserve a proper 
 degree of moisture, and allow the easy separation of the stones in 
 planting. The best way to keep them till spring, is to bury them in 
 shallow pits on a dry spot of ground, covering them with flat stones 
 and a few inches of earth. 
 
 The seed may be planted in autumn or spring. If in autumn, the 
 ground should be dry, and entirely free from all danger of becoming 
 flooded or water-soaked. Unless the soil is quite light, the surface 
 
 * Attempts are not unfrequently made to propagate the common cherry on the wild 
 Black Cherry {Ce?-asiis virgitiiajui), or on the Clioke Cherry (C serotuia). Such attempts 
 prove to be failures, the sorts being too dissimilar in their natures to favor union. These 
 two species, it will be observed, have racemose inflorescence, while in the cultivated cherry 
 the flowers are simply in fascicles or umbels. Some of the wild species (as the Sand Cherry, 
 C. ptibescens), having the latter kind of inflorescence, have been successfully used as stocks, 
 and their adoption might possibly prove useful at the South and West, where the Heart 
 cherries fail. 
 
Cherries. 361 
 
 should be covered with leaf mould or pulverized manure, to avoid 
 the formation of a hard crust upon the surface, which would prevent 
 the young plants from breaking through. But usually spring is the 
 best season, if the planting is done the moment the frost is out of 
 the ground ; for the seeds sprout and grow on the first approach of 
 warm weather. The distance should be the same as for the peach 
 and apple ; and nearly the same direftions are applicable to their 
 management in the nursery rows. 
 
 Good seedlings, averaging a foot and a half high, may be trans- 
 planted from the seed-beds when a year old, and if well cultivated in 
 good soil, may be budded the same season. Where the buds fail, 
 the trees may be grafted in the following spring. 
 
 Budding can only succeed with thrifty, freely growing stocks, and 
 with well matured buds. About the time, or a little after the most 
 vigorous stage of growth, or just as the terminal buds on the shoots 
 commence forming, is the best period. If earlier, the buds will 
 usually be too soft ; if later, the bark will not peel freely, nor the 
 buds adhere well. This period usually commences about midsum- 
 mer, and continues, under the various influences of season and soil, 
 for two or three weeks, and sometimes more than a month. Suc- 
 cess will be found to depend also upon cutting out with the bud, a 
 larger portion of the wood than is common w^ith other budding, or 
 equal to one-third the diameter of the shoot. This will be found 
 particularly useful where the buds are slightly immature, retaining 
 in them a larger portion of moisture, and preventing their curling 
 oflF from the stock. 
 
 Difficulty is often experienced in successfully grafting the cherry. 
 It succeeds well, if performed very early in the spring, before the 
 slightest swelling of the buds, and before the frost has disappeared 
 from the ground. After this period it is very liable to failure. 
 
 In propagating the slower-growing, sour-fruited varieties, good 
 trees are often soonest obtained by grafting or budding them at 
 standard height on large straight stocks. If grafted, they soon form 
 a handsome head ; if budded, care must be taken by judicious prun- 
 ing to prevent the young shoots from growing all on one side. 
 
 Pruning the cherry, except to form the head, is rarely needed. 
 
 SOIL. 
 
 The cherry being a very hardy tree, will thrive in the Northern 
 .States in nearly all good soils. But a dryer soil than for most 
 other species is found preferable ; a sandy or gravelly loam is best. 
 
 16 
 
362 Cherries. 
 
 In wet places, or on water-soaked sub-soils, it does not flourish, and 
 soon perishes. 
 
 DWARF CHERRIES. 
 
 These are, as yet, cultivated to a limited extent in this country. 
 They are chiefly adapted to village gardens, or other grounds of 
 limited extent, as they may be set as near each other as five or six 
 feet. They may be easily covered with netting, and thus protefted 
 from the birds ; and what is most rare and desirable, the fruit per- 
 mitted to remain until fully ripe, so important to the flavor of all 
 cherries of an acid charafter. 
 
 The stocks used for this purpose are the Mahaleb {Prumcs Ma- 
 haleb), which also possesses the advantage of flourishing on 
 heavy clay ground. The buds usually grow quite vigorously, their 
 branches being so pruned that seven, nine, or more, may come out 
 from the centre of the plant, like a well managed gooseberry bush. 
 These branches will put forth, early in summer, as in pyramidal 
 pears, several shoots at their extremities, all of which must be 
 pinched off to within two or three buds of their base, leaving the 
 leading shoots untouched till near the close of summer, when they 
 must be shortened to eight or ten buds. The Heart and Bigarreau 
 cherries may be left of one-half greater length than the Dukes and 
 Morelloes, which are of smaller habit of growth ; and where the 
 ground is small, the trees may be root-pruned and kept within a 
 very limited space. 
 
 The cultivation of dwarf cherries would greatly facilitate the use 
 of net screens for covering entire orchards, as sometimes pra6lised 
 in Holland and England. The boundary fence is made of wire (or 
 wood) lattice, so as to exclude small birds. At regular distances, 
 through the inclosed area, are inserted into the earth, wooden or 
 tile sockets for the reception of poles or props to support the net. 
 These poles have each a small circular board nailed on their tops, 
 to prevent injury to the netting. The boundary fence is supplied 
 with hooks, to which the net is readily attached. When the cher- 
 ries begin to ripen, it is elevated on several of the poles, each carried 
 by a man, and spread over the garden, the rest of the poles being 
 easily inserted in their sockets afterwards. All birds are thus com- 
 pletely excluded. During rain or dewy evenings, the net is stretched 
 to its utmost extent, as indicated by the dotted lines in the annexed 
 figure. In dry weather it is slackened, and forms a festooned vault 
 over the whole cherry garden. Its durability is increased by soak- 
 
Cherries. 363 
 
 ing it in tan once a year. Ten square rods of ground, comprised 
 within a circle of fifty-nine feet in diameter, would contain forty 
 
 Fig. 397. — Birds excluded from miniature cherry orchard by net screen. 
 
 dwarf cherry-trees at eight feet distance, or ninety trees at five feet 
 distance. 
 
 Sometimes the cherry crop is much lessened by long and heavy 
 rains, at the period of the bursting of the anthers, washing down 
 the pollen, and preventing the fertilization of the stigm.a and 
 germ. 
 
 At the South and West the finer varieties of the Heart and 
 Bigarreau cherries do not flourish. This is supposed to be caused 
 by the hot sun upon the bark of the trunk, and by rapid growth pre- 
 venting a sufficient hardening of the wood. The Mayduke, Early 
 Richmond, and the Morelloes generally succeed well. Grafting the 
 Heart varieties upon these hardy sorts, has been found useful, 
 and training the trees with low heads or with but little bare trunk, 
 is an additional security. The cracking and bursting of the bark 
 at the West is partly prevented by these precautions ; but the 
 safest way is to confine the culture of this fruit to the sorts above 
 named, which are least affe6led. 
 
 SYNOPSIS OF ARRANGEMENT 
 Class I. Fruit heart-shaped. 
 
 (Fruit inclining to sweet, tree vigorous and regular in growth.) 
 
 Heart and Bigarreau Cherries. 
 Section I. Fruit black, dark red, or crimson. 
 Section II. Fruit bright red, or lighter. 
 
 Class II. Fruit round. 
 Duke and Morello Cherries. 
 
 Section I. Fruit black, dark red, or crimson. 
 Section II. Fruit bright red, or lighter. 
 
364 
 
 Cherries. 
 
 Class I. Fruit heart-shaped. 
 
 Section I. Fruit black., dark red, or crimson. 
 
 Black Eagle. Rather large, obtuse heart-shaped, roundish, near- 
 1}' black ; stalk an inch and a half long, rather slender, slightly 
 sunk ; flesh dark, deep purplish crimson, with a very rich, high, 
 excellent flavor. Season medium (ist of July). Shoots stout, 
 diverging or spreading. A cross of the Graffion and Mayduke. 
 English. Not always of the highest chara6ler. A moderate 
 bearer. 
 
 Fig. 402. Fig. 401. 
 
 May Bigarreaii. Knig^hfs Early Black. 
 
 Fig. 400. Fig. 399. 
 
 Early Purple Giiigne. Black Tartariaji. 
 
 Black Eagle. 
 
 Black Hawk. Large, heart-shaped, often obtuse, sides compressed, 
 surface uneven ; color purplish black, glossy ; flesh dark purple, 
 rather firm, rich, high flavored. Last week of June. Dr. Kirt- 
 land, Cleveland, Ohio. 
 
 Black Heart. Medium or rather large, heart-shaped, slightly irre- 
 gular ; blackish crimson, becoming black ; stalk an inch and a 
 half long, moderately sunk ; tender when ripe, with a high, "very 
 
Heart- Shaped. 365 
 
 good " flavor. Season medium, or rather early. Produ6live and 
 hardy ; growth rather eredl, or with diverging shoots. 
 
 Davenport, or Davenporfs Early, closely resembles Black Heart, 
 but is a few days earlier, and the leaves are larger and lighter 
 green. 
 
 Black Tartarian. (Frazer's Black Tartarian, Black Circassian, 
 Black Russian, Ronald's Large Black Heart, Ronald's Heart.) 
 Quite large (often an inch in diameter), on crowded old trees only 
 medium ; heart-shaped, often rather obtuse, surface slightly 
 uneven ; nearly or quite black ; stalk an inch and a half long, 
 slightly sunk ; flesh dark, half tender, with a peculiar liver-like 
 consistency, rich, nearly destitute of acid, with a very fine, mild 
 flavor. Ripens early, or about the middle of June. Shoots very 
 ere(5l. The vigorous growth and great produftiveness of the tree, 
 and the large size and mild sweet flavor of the fruit, render this 
 variety a general favorite. Fig. 399. 
 
 Brandyiviiie. Rather large, broad heart-shaped ; crimson, mottled ; 
 flesh tender, slightly sub-acid, very good. Last of June. Origin, 
 Wilmington, Del. 
 
 Brant. Large, heart-shaped ; reddish black ; flesh dark purplisli 
 red, sweet, half tender, juicy, rich. Middle of June. Cleveland, 
 Ohio. Dr. Kirtland. 
 
 Conestoga. Large, obtuse heart-shaped ; dark purple ; stalk long, 
 slender ; flesh firm, witli a rich, pleasant flavor. Lancaster co., 
 Penn. 
 
 Ctimberland^ s Seedling. (Triumph of Cumberland.) Large, obtuse 
 . heart-shaped ; purplish crimson ; flesh firm, very good. Middle 
 of June. Carlisle, Penn. 
 
 Early Purple Guigne. Size medium, round heart-shaped, dis- 
 tinctly dotted when ripening ; dark red, becoming nearly black ; 
 flesh dark, tender, juicy, rich, sweet. Growth less vigorous than 
 most heart cherries, shoots dark brown, spreading ; leaves rather 
 small, drooping on long petioles. Very early, ripening first ten 
 days in June. Fig. 400. 
 
 Elkhorn. (Tradescant's Black Heart, Large Black Bigarreau.) 
 Large, heart-shaped, surface slightly uneven ; black ; stalk rather 
 short, or an inch and a fourth long, cavity rather deep ; flesh 
 solid, firm, not juicy, with a high, fine flavor, bitter before fully 
 ripe. Rather late. Shoots dark grey. 
 
 yocosot. Large, regular, heart-shaped, indented at apex ; glossy, 
 nearly black ; flesh tender, with a sweet, rich flavor. Last of 
 June. Ohio. 
 
 Kefinicot. Large, oval heart-shaped ; amber-yellow, mottled and 
 
366 Chenics. 
 
 shaded with bright red ; flesh firm, rich, sweet. Early in July. 
 Cleveland, Ohio. 
 
 Knight's Early Black. Large, obtuse heart-shaped, surface 
 shghtly uneven ; black ; stalk an inch and a fourth or an inch 
 and a half long, rather stout, cavity deep, narrow ; flesh dark pur- 
 pHsh crimson, tender, juicy, with a very rich, high, excellent flavor. 
 Ripens nearly with the Black Tartarian. Shoots diverging or 
 spreading. Much resembles the Black Eagle, but larger, earlier, 
 more heart-shaped, and with a much deeper cavity. English. 
 In some localities it appears to need a rich soil and warm situa- 
 tion to develop its excellence. A moderate and sometimes poor 
 bearer. Fig. 401. 
 
 Leather Stocking. Medium, heart-shaped ; reddish black ; flesh 
 firm, sweet. Last half of July. Cleveland, Ohio. 
 
 Logan. Rather large, obtuse heart-shaped, indented at apex ; pur- 
 plish black ; flesh rather firm, sweet, rich. Last half of June. 
 Cleveland, Ohio. 
 
 Mannings Late Black. Large, roundish ; deep purple or black ; 
 flesh purplish, half tender, sweet, excellent. End of June. Sa- 
 lem, Mass. 
 
 May Bigarreau. (Baumann's May of Downing, Bigarreau de Mai.) 
 Rather small, oval heart-shaped, becoming as it ripens nearly 
 round ; color deep red, becoming black ; stalk an inch and three- 
 fourths long, rather stout at the ends, cavity narrow ; flesh dark 
 crimson, juicy, rather sweet, not high flavored. Very early, or 
 first ten days of June. Produflive. Shoots diverging, brown, 
 resembling in color those of the Mayduke. Fig. 402. 
 
 Mezel. (Great Bigarreau, Great Bigarreau of Mezel.) Large, 
 obtuse heart-shaped ; surface uneven, dark red, becoming black ; 
 stalk long, slender ; flesh rather firm, rich, very good. First of 
 July. Shoots slightly flexuous ; tree great bearer. 
 
 Osceola. Rather large, heart-shaped ; dark red, nearly black ; flesh 
 tender, sweet, very good. End of June. Cleveland, Ohio. Dr. 
 Kirtland. 
 
 Pontiac. Large, roundish heart-shaped ; dark red, becoming near- 
 ly black ; flesh half tender, sweet, and agreeable. Cleveland, 
 Ohio. Dr. Kirtland. 
 
 Powhatan. Size medium, roundish ; dark purple, glossy ; flesh 
 purplish red, half tender, with a pleasant flavor. End of July. 
 Cleveland, Ohio. 
 
 Richardson. Large, heart-shaped ; blackish red ; flesh deep red, 
 half tender, sweet. Last of June. Mass. 
 
 Tecumseh. Rather large, obtuse Iieart-shaped ; reddish purple ; 
 
Heart- Shaped. 367 
 
 flesh dark red, half tender, with a rich sub-acid flavor. End of 
 July. Cleveland, Ohio. 
 
 WcndeWs Mottled Bigarreau. Medium or rather large, obtuse 
 heart-shaped ; dark red, becoming nearly black, mottled with 
 dark streaks or points ; suture a dark hne on one side ; stalk 
 medium ; cavity round, irregular ; flesh firm, crisp, high flavored ; 
 stone small. Rather late. Growth upright. Albany, N. Y. 
 
 Werder's Early Black Heart. Large, roundish heart-shaped ; skin 
 black ; flesh purplish, tender, very good. First half of June. 
 
 Section II. Bright red or lighter. 
 
 American Heart. Medium or rather large, four-sided heart- 
 shaped ; color light red or pink, mixed with amber ; stalk nearly 
 two inches long, slender, cavity small and shallow ; flesh half 
 tender, adhering to the rather tough skin, juicy, sweet, good. 
 Very productive. Early. 
 
 Belle d'Orleans. Rather large, roundish heart-shaped ; light 
 yellow, with pale red ; flesh tender, with a sweet, excellent flavor. 
 Middle of June. Tree a good grower. Produ6live. A valuable 
 early sort. 
 
 Burr's Seedling. Rather large, distind heart-shaped, smooth; a 
 fine deep clear red, often spotted or marbled ; stem an inch and a 
 half long, cavity moderate ; flesh half tender (about as firm as 
 American Heart, from which it probably originated), sweet, rich, 
 with a fine flavor. Growth vigorous, very produdlive. Season 
 medium. Origin, Perrinton, N. Y. 
 
 Carmine Stripe. Rather large, heart-shaped ; a carmine line on 
 the suture, amber yellow with bright carmine ; flesh tender, 
 agreeable. Last of June. Ohio. 
 
 Caroline. Rather large, roundish oblong ; pale amber mottled with 
 red ; tender, sweet, delicate. Last of June. Cleveland, Ohio. 
 
 Champagne. Medium, roundish heart-shaped ; reddish pink ; stalk 
 medium, cavity shallow ; flesh amber colored, sub-acid, rich. 
 Last of June. Raised by C. Downing, Newburgh, N. Y. 
 
 China Bigarreau. Medium in size, oval heart-shaped, somewhat 
 roundish, suture distinft ; color amber mottled with red, becom- 
 ing red ; stalk long, slender, cavity shallow ; flesh half tender 
 when ripe, with a rather rich and peculiar second-rate flavor. 
 Season rather late. Shoots spreading. Origin, Flushing, L. L 
 
 Cleveland. (Cleveland Bigarreau.) Large, round heart-shaped, 
 suture broad and deep half way round ; color bright, clear, deli- 
 cate red on amber yellow ; stalk an inch and a half long, curved ; 
 
368 
 
 Cherries. 
 
 flesh firm, juicy, sweet, very rich. Season early, or with Black 
 Tartarian. Origin, Cleveland, Ohio. 
 
 Coe's Transparent. Size medium, nearly globular, very regular ; 
 skin thin, pale amber, reddened in the sun, with pecuhar pale 
 spots or blotches ; stalk nearly an inch and a half long, mode- 
 rately sunk ; very tender, melting, sweet, excellent. Early, just 
 before Black Tartarian. Growth thrifty. Origin, Middletown, 
 Conn. One of the most valuable of all cherries. 
 
 Fig. 403- 
 Coe's Transparent. 
 
 Fig. 404. 
 Downer'' s hate. 
 
 Fig. 406. 
 Early White Heart. 
 
 Delicate. Rather large, roundish oblate ; stalk medium in length, 
 cavity rather large ; color yellow, mottled and shaded with car- 
 mine, translucent ; flesh light yellow, flavor excellent, ist of 
 July. Tree spreading, forming a round head. Cleveland, Ohio. 
 
 Doctor. Size medium, round heart-shaped ; color light yellow and 
 red, blended and mottled ; stalk an inch and a half long ; cavity 
 round, regular ; flesh white, tender, juicy, sweet, fine. Very 
 early. Resembles American Heart, but two weeks earlier. 
 
Heart- Shaped. 369 
 
 Growth moderate, spreading, leaves narrow. Origin, Cleveland, 
 Ohio. 
 
 Downer. (Downer's Late, Downer's Late Red.) Size medium, 
 round heart-shaped, smooth ; red, light amber in the shade ; stalk 
 an inch and a half long, slightly sunk ; fruit in clusters ; flesh 
 tender, melting, rich, very high flavored — not good till fully ripe. 
 Rather late. Growth ere6l. Hangs late, and does not rot easily. 
 Origin, Dorchester, Mass. Fig. 404. 
 
 Dozuni?ig's Red Cheek. Size medium or rather large, obtuse heart- 
 shaped, regular, suture distin6l ; color with a broad crimson 
 cheek ; stalk an inch and a half long, cavity of medium size ; 
 flesh half tender, delicate, sweet, rich, very good. Rather early. 
 Origin, Newburgh, N. Y. 
 
 DowNTON. Large, round heart-shaped, apex quite obtuse, or 
 slightly indented ; light cream color, stained with red ; stalk an 
 inch and three-fourths or two inches long, slender ; cavity wide ; 
 flesh yellowish, tender, adhering slightly to the stone, rich, deli- 
 cious. Season medium or rather late. Growth rather spread- 
 ing. Fig. 405. 
 
 Early Pi-olific. Medium, roundish heart-shaped ; color bright red 
 on yellow ground ; stalk long ; flesh half tender, very good. 
 Early. Cleveland, Ohio. 
 
 Early White Heart. Medium, or rather small, heart-shaped, 
 slightly oblong, often a little one-sided, suture distin6l ; color dull 
 whitish yellow, tinged and spotted with pale red ; stalk an inch 
 and three-fourths long, cavity wide, shallow ; flesh rather firm, 
 tender when ripe, sweet, pleasant. Quite early. Growth ereft. 
 An old sort, now becoming superseded. Fig. 406. 
 
 Elliotfs Favorite. Size medium, round, regular, slightly com- 
 pressed ; color pale amber yellow, with a bright, marbled, car- 
 mine-red cheek ; stalk an inch and a half long, cavity even and 
 regular ; flesh pale amber, translucent, tender, delicate, juicy, with 
 a sweet, fine flavor. Season medium, ripening with Belle de 
 Choisy. Shoots vigorous, diverging. Origin, Cleveland, Ohio. 
 
 Elton. (Flesh-Colored Bigarreau.) Large, pointed heart-shaped, 
 somewhat oblong ; pale yellow, blotched and shaded with red ; 
 stalk two inches long, slender ; flesh firm, becoming rather tender, 
 rich, high flavored, " very good." Season medium or rather early. 
 Growth spreading, rather bending, petioles reddish purple. A 
 cross between the Graffion and White Heart. English. Rather 
 tender in very severe climates. Fig. 407. 
 
 Flotence. (Knevett's Late.) Large, heart-shaped, regular, smooth ; 
 amber yellow marbled with red, and with a red. cheek ; stalk an 
 inch and a half long ; flesh firm, juicy, sweet ; season rather late. 
 
 16* 
 
370 
 
 Cherries. 
 
 Resembles Yellow Spanish, but hardly so large, and ten days 
 later. Fig. 408. 
 
 Fig. 407. 
 
 Fig. 409 a. 
 
 Fig. 408. 
 
 Fig 411. 
 
 Elton, 
 
 Holland 
 
 Florence. 
 
 Bigarreau or 
 
 
 Bigarreau. 
 
 
 Yellow Spanish 
 
 Governor Wood. Large, roundish heart-shaped ; light yellow 
 shaded and marbled with light red ; stalk an inch and a half long, 
 cavity wide ; rather tender, nearly sweet, rich, excellent. Middle 
 of June. Tree vigorous, shoots diverging, forming a round head. 
 Cleveland, Ohio. As the trees grow older, they often overbear 
 and yield a smaller and less excellent fruit — hence requiring thin- 
 ning. 
 
 Hoadley. Rather large, roundish heart-shaped ; light clear red on 
 pale yellow ; flesh tender, rich, sweet, excellent. Last week of 
 June. Origin, Cleveland, Ohio. 
 
 Hovey. Large, obtuse heart-shaped ; amber, with a fine red cheek ; 
 stalk an inch long, deeply set ; flesh rather firm, pale amber, 
 "very good." Last half of July. Boston, Mass. 
 
 Hyde's Late Black. Medium, obtuse heart-shaped ; purplish black ; 
 flesh half firm. First week in July. Newton, Mass. 
 
Heart- Shaped. 
 
 371 
 
 Kirtland's Mary. Quite large, round heart-shaped, regular, 
 base somewhat flattened ; color light and dark red, deeply mar- 
 bled on a yellow ground ; stalk an inch and a fourth to an inch 
 and a half long ; flesh light yellow, half tender, rich, juicy, s\yeet, 
 high flavored. Season medium, or with the Elton. Origin, 
 Cleveland, Ohio. 
 
 Kirtland's Matnmoth. Very large, obtuse heart-shaped ; rich red 
 on bright, clear yellow ; flesh rather tender, with a fine, high fla- 
 vor. A moderate bearer. End of June. Cleveland, Ohio. 
 
 Mannings Mottled. (Mottled Bigarreau.) Medium or rather large, 
 round heart-shaped, suture distinft ; color amber, shaded and 
 mottled with red ; semi-transparent, glossy ; stalk slender, cavity 
 shallow ; flesh yellow, tender when ripe, sweet, good. Stone 
 rather large. Season, end of June. Shoots dark. Produdlive. 
 Origin, Salem, Mass. 
 
 Napoleon Bigarreau. Very large, regularly heart-shaped, 
 remotely oblong ; skin pale yellow and amber, spotted and shaded 
 with deep red ; stalk an inch and a fourth long ; flesh very firm, 
 with a fine but hardly first-rate flavor. Rather late. Shoots with 
 a light greenish cast. Growth rather ereft, vigorous. Very pro- 
 duaive, and good for market, but too firm and deficient in flavor 
 
 Fig. 409. 
 Rockport Bigarreau. 
 
 Fig. 410. 
 Napoleon Bigarreau. 
 
 for the small garden. The Holland Bigarreau closely resembles 
 the above, and is thought by some to be identical. 
 
3/2 Cherries. 
 
 Ohio Beauty. Very large, oblate heart-shaped ; dark red on a pale 
 red ground, somewhat marbled, very handsome ; stalk an inch 
 and a half long, rather stout, cavity vi'ide and deep ; flesh white, 
 tender, juicy, with a fine flavor. Early, or about ten days before 
 Napoleon Bigarreau, which it equals in size. Origin, Cleveland, 
 Ohio. 
 
 Red Jacket. Large, obtuse heart-shaped ; color light red ; flesh 
 half tender, with a good sub-acid flavor. Ripens with Downer. 
 Keeps well without rotting. Cleveland, Ohio. 
 
 ROCKPORT Bigarreau. Quite large, round heart-shaped ; color, 
 when fully ripe, a beautiful clear red, shaded with pale amber, 
 with occasional spots ; stalk an inch and a half long, cavity wide ; 
 flesh firm, juicy, sweet, rich, with an excellent flavor. Season 
 rather early. Tree upright, vigorous. Origin, Cleveland, Ohio ; 
 one of the best of Dr. Kirtland's seedlings. Fig. 409. 
 
 Sweet Montmorency. Medium in size, round, slightly flattened at 
 base, with a depressed point at apex ; color pale amber, mottled 
 with light red ; stalk an inch and three-fourths long, slender, 
 cavity small, even ; flesh yellowish, tender, sweet, excellent. 
 Season very late or past midsummer. Approaches somewhat in 
 charafter the Morello. Origin, Salem, Mass. 
 
 Townsend. Large, obtuse heart-shaped, high-shouldered, suture 
 distin6l ; light amber with red ; flesh rather tendei", with a rich, 
 pleasant flavor. End of June. Lockport, N. Y. 
 
 White Bigarreau. (Large White Bigarreau, White Ox-Heart.) 
 Large, heart-shaped, tapering to obtuse apex, suture distinfl ; 
 surface slightly wavy, yellowish white marbled with red ; flesh 
 moderately firm, or half tender, very rich and delicate. Season 
 medium. A moderate bearer when young, more produflive after- 
 wards ; liable to crack after rain. Tree rather tender ; growth 
 spreading. 
 
 Yellow Spanish. (Bigarreau, Graffion.) Very large, often an inch 
 in diameter, obtuse heart-shaped, very smooth, regular, base flat- 
 tened ; surface clear, pale waxen yellow, with a handsome light 
 red cheek to the sun ; stalk an inch and three fourths long, cavity 
 very wide, shallow ; flesh firm, with a fine, rich flavor. Season 
 medium, or last of June. Shoots stout, diverging or spreading. 
 
 The Late Bigarreau. originated with Dr. Kirtland, of Cleveland, 
 resembles this, but is slightly less in size, deeper red, and ripens 
 about ten days later Fig. 41 1. 
 
Dukes and Morelloes. 373 
 
 Class II. — Dukes and Morelloes. 
 
 Seciion I. Fruit black, dark red, or crimson. 
 
 Arch Duke. (Portugal Duke, Late Arch Duke.) Very large, 
 round heart-shaped, slightly flattened, dark shining red, becoming 
 nearly black ; stalk an inch and a half long, slender, deep sunk ; 
 flesh light red, when matured rich sub-acid, slightly bitter till 
 fully ripe, of fine flavor, hardly equal in quality to Mayduke. 
 Season very late, or just before midsummer. One-fourth larger 
 than Mayduke, and tree more spreading, and with thicker and 
 darker foUage. Rare. 
 
 Donna Maria. Size medium, dark red ; rich, acid. Late. Suc- 
 ceeds well at the West. 
 
 Late Duke. Large, obtuse roundish heart-shaped, slightly oblate ; 
 color light, mottled with bright red at first, becoming rich dark 
 red when ripe ; stalk an inch and a half long, rather slender, 
 cavity shallow ; flesh pale amber, sub-acid, not rich, much less so 
 than Mayduke ; season very late, or a little after midsummer. 
 Tree more spreading than Mayduke, and foliage rather more 
 compaft, approaching somewhat the character of a Morello. 
 
 Louis Philippe. Size medium, roundish ; dark red ; flesh red, acid, 
 tender. Middle of July. French. Succeeds well at the West. 
 
 Mayduke. Large, roundish, obtuse heart-shaped ; color red at 
 first, becoming when mature nearly black ; flesh reddish, becom- 
 ing dark purple, very juicy and melting, rich, acid, excellent. 
 It is frequently picked when red, immature, and not fully grown, 
 and imperfect in flavor. Quite early — but often varying greatly 
 and permanently in its season of ripening, even on the same tree. 
 Holman's Duke and Late Mayduke are only late variations per- 
 petuated by grafting. Growth upright for a Duke. Very hardy, 
 and adapted to all localities. 
 
 Morello. (English Morello, Large Morello, Dutch Morello, 
 Ronald's Large Morello.) Rather large, approaching medium ; 
 round, obscurely heart-shaped ; dark red, becoming nearly black ; 
 flesh dark purplish crimson, of a rich acid, mixed with a slight 
 astringency. Season very late, or after midsummer. In Eng- 
 land, its ripening is retarded till autumn by the shading of a wall. 
 
 The common Morello is a smaller sub-variety, a little darker and 
 with smaller branches. 
 
 Royal Duke. (Royal Tardive.) Very large, roundish, distinflly 
 oblate ; surface dark red ; flesh reddish, tender, juicy, rich ; sea- 
 son rather late. Growth like the Mayduke. Rare. 
 
 Shannon. Medium, round, flattened at base ; dark purplish red ; 
 stalk long, slender, open ; flesh reddish purple, rather acid. 
 Middle of July. Cleveland, Ohio. 
 
374 
 
 Cherries. 
 
 Section II. Fruit bright red or lighter. 
 
 Belle de Choisy. Size 
 
 Fig. 412. — Belle 
 de Choisy. 
 
 Fig. 413. — Belle 
 Magnifique. 
 
 medium, round, very even, obscurely 
 oblate ; skin thin, translucent, show- 
 ing the netted texture of the flesh ; 
 stalk rather short, slender ; flesh pale 
 amber, mottled with yellowish red, be- 
 coming in the sun a fine corneHan 
 red ; skin very tender, with a fine, 
 mild, sub-acid flavor, becoming nearly 
 sweet ; season rather early. Mode- 
 rately produ6live ; needs good cultiva- 
 tion. French. 
 
 Belle Magnifique. Quite large, 
 roundish, inchning to heart-shaped ; 
 color a fine rich red, portions of the sur- 
 face often a lighter hue ; stalk slen- 
 der, nearly two inches long, cavity 
 large ; flavor rather mild for this class, 
 fine, but not of the highest quality. 
 One of the best late varieties, ripen- 
 ing about midsummer. Produftive. 
 Growth resembles that of the May- 
 duke in form. French. 
 
 Belle de Sceaux. Size nearly medium, 
 roundish ; red ; stalk moderate ; flesh 
 rather acid — the tree and fruit some- 
 what resembling Early Richmond, but 
 later. 
 
 Carnation. Large, round, yellowish 
 white, mottled and marbled with fine orange red ; stalk an inch 
 and a fourth long, stout ; flesh slightly firmer than most of this 
 class, a little bitter at first, becoming mild acid, and with a rich, 
 fine flavor. Growth spreading, leaves resembling those of a 
 heart cherry. Very late, ripening about midsummer. 
 Prince's Duke is a large sub-variety, but a very poor bearer and of 
 little value. 
 
 Cob's Late Carnation. Rather large, medium ; color amber and 
 bright red ; sub-acid, sprightly. Last half of July. 
 
 Duchesse de Palluau. Size medium, roundish heart-shaped ; dark 
 purple ; stalk long, slender, cavity large ; flesh dark red, mild, 
 acid. Middle of June. 
 
 Early May. (Cerise Indulle.) Small, round, approaching oblate, 
 bright high red ; stalk an inch long ; flesh juicy, acid, good. 
 Very early. Tree dwarfish. Of little value. 
 
Dukes and Morelloes. 375 
 
 Early Richmond. (Virginian May, Kentish, Kentish Red, Eng- 
 hsh Pie Cherry.) Rather small, becoming medium when well 
 ripened, round, slightly oblate, growing in pairs ; color a full red ; 
 stalk an inch or an inch and a fourth long, rather stout ; flesh 
 very juicy, acid, moderately rich. Stone adhering strongly to the 
 stalk, often withdrawing it from the fruit when picked. Very 
 produdlive ; fine for early cooking, ripens early and hangs long 
 on the tree. Of great value at the West. 
 
 Jeffrey's Duke. (Jeffrey's Royal, Royale.) Size medium, round, 
 obscurely oblate ; color a fine lively red ; stalk medium ; flesh 
 amber with a tinge of red, rich, juicy, of fine flavor. Growth 
 slow, very compaft, fruit in thick clusters ; season medium. Re- 
 •iembles Mayduke, but smaller, rounder, and lighter colored. 
 Rare in this country. 
 
 Large Morello. (Kirtland's Large Morello.) Rather large, round- 
 ish ; dark red, with a good, rich, sub-acid flavor. Early, July. 
 Cleveland, Ohio. 
 
 Pie Cherry (American.) (Late Kentish of Downing, Common Red, 
 American Kentish.) Size medium, approaching small, roundish, 
 slightly oblate ; stalk an inch to an inch and a half long, stout ; 
 color light red ; flesh very juicy, quite acid, moderately rich. 
 Rather late. Stone not adhering to the stalk, as with the pre- 
 ceding. Very produftive ; a good culinary sort. 
 
 Plumstone Morello. Large, roundish heart-shaped ; color deep 
 red ; stalk an inch and a half long, slender, straight ; cavity 
 moderate ; flesh reddish, of a rich acid flavor. Very late, or after 
 midsummer. Stone rather long and pointed. 
 
 Reine Hortense. Quite large, roundish oblong ; bright red, 
 shghtly marbled and mottled ; suture a mere line ; sub-acid, rich, 
 excellent. Last half of July. Tree a handsome, good grower, 
 a moderate bearer. French. 
 
 VaiPs August Duke. Large, obtuse heart-shaped; bright red; 
 stalk medium ; sub-acid, with a Mayduke flavor, ist of August. 
 Vigorous and produdive. Troy, N. Y. 
 
CHAPTER VIII. 
 
 THE GRAPE. 
 
 There is no doubt that by the next twenty years the Grape will 
 stand second only in importance to the apple. This opinion refers 
 to its uses as a fresh fruit only, and not to its manufafture into 
 wine. 
 
 New varieties of American hardy grapes are yearly springing into 
 existence, that possess considerable promise of permanent value and 
 excellence ; and by the lapse of another score of years, we shall, 
 unquestionably, have a series that will give us good fresh fruit from 
 a period soon after midsummer till the succeeding spring. We 
 already obtain in the Northern States, fresh grapes from the end 
 of summer to the latter part of winter, by means of the following 
 varieties : — Hartford Prolific, Delaware, Creveling, Concord, Diana, 
 Rebecca, Isabella, and others. The best keepers appear to be the 
 Diana, Rebecca, and Isabella — to which may perhaps be added the 
 Clinton, a variety not good enough to eat under ordinary circumstan- 
 ces, but which, if well ripened and kept till after mid-winter, has its 
 sharpness so softened as to become not only pleasant, but sought 
 for its rareness at that season of the year. The Diana is remark- 
 able for its freshness after several months' keeping. 
 
 To the preceding list we shall be able, probably, to add the Adi- 
 rondac for its extreme earliness, preceding the Hartford Prolific, 
 superior to it in quality, although requiring winter covering at the 
 North. The Israella also gives high promise of early value. The 
 Concord, possessing the several charafteristics of great hardiness, 
 produftiveness, freedom from disease, and showy appearance, yet 
 not of very high quality, may be partly displaced by the lona and 
 some of the black varieties of Rogers' Hybrids, although neither of 
 these new sorts has been sufficiently tried in different localities to 
 insure it a permanent position. 
 
 There are now a large number of new grapes, raised both by 
 cross-fertiHzation and otherwise, that promise to extend the period 
 
Grapes. 377 
 
 of ripe grapes to a greater length than at present. That period is 
 now only preceded by the apple and pear. The apple now reaches 
 through the whole yearly circle, or, in the words of Beecher, "it 
 belts the year." The pear ripens from midsummer till spring ; but 
 it is hard to get good pears much later than the first of the year, 
 while grapes are kept as easily as winter apples, although in a differ- 
 ent way. The peach, in the North, continues to ripen scarcely two 
 months at furthest — the plum about the same — while neither will 
 keep long in a fresh state. The hardy grape will yet give us a deli- 
 cious fruit remarkable for its wholesomeness, in unlimited quantity 
 if we desire it, scarcely if ever failing with seasons — not less than 
 eight out of the twelve months of the year. 
 
 Propagation. The vine is propagated by seeds, layers, cuttings, 
 and by grafting. 
 
 Seeds are planted only for obtaining new varieties, by cross-fertili- 
 zation, as described in an early chapter of this work. 
 
 PROPAGATION OF THE GRAPE. 
 
 The facility with which the grape emits roots on its young stems, 
 and the rapidity of its growth, render it one of the most easily pro- 
 pagated of all bearers of fruit. The new shoots, buried before mid- 
 summer, with a few inches of permanently moist earth, do not fail 
 to throw out plenty of young fibres from every buried joint the first 
 season. Cuttings and single bud under favorable circumstances, 
 will root with equal certainty. 
 
 Layers — Summer Layering. Layering is the easiest and most 
 certain, but not the most rapid mode of propagating the grape. It 
 may be done on a small scale, for amateur purposes, without any 
 special preparation, by using accidental or straggling shoots, or those 
 purposely left near the foot of the vine. Usually a little before mid- 
 summer these shoots will have hardened sufficiently to prevent the 
 rotting which might occur if buried too soft or green. Extend the 
 shoot on the ground in order to determine the most convenient spot 
 for excavating under the centre. Then make a small hole or depres- 
 sion with the spade, bend a shoot into this hole and cover it with a 
 few inches of earth as shown in the following figure (Fig. 414). The 
 surface of the ground must then be kept clean and mellow for the 
 purpose of preserving moisture in the soil ; and should the season 
 be a very dry one, the surface should be mulched — that is, covered 
 with a few inches of fine grass or short straw. If the shoot is a 
 strong and thrifty one, and grows well at its extremity out of ground, 
 
378 
 
 Grapes. 
 
 every joint will emit a profusion of roots, before the end of autumn 
 IDresenting the appearance shown in Fig. 414. The layer may then 
 be taken up by cutting it loose from the vine and shortening-back 
 its extremity, and then by setting a spade far under it, lifting the 
 whole out of the ground. It is then cut in two and forms two strong 
 plants as shown in Fig. 415. These layers may be then heeled in 
 or covered with earth for the winter, giving some protection from 
 
 Fig. 414 — Grape Layer, the roots 
 formed. 
 
 Fig. 415. — Grape Layer, separated 
 into two plants. 
 
 freezing by covering the surface with manure or leaves, or they may 
 be packed for the winter in boxes of damp moss in the cellar. 
 
 Spring Layering. As layers, hke unmolested runners on the 
 strawberry, exhaust the main plant, they should be taken very spar- 
 ingly from bearing vines. When they are required in large numbers, 
 vines should be planted specially for this purpose— the soil to be 
 made very rich and well cultivated, so as to produce a strong growth 
 of shoots — unlike the moderate fertility required for bearing crops. 
 The spaces between these vines should be six or seven feet ; and 
 generally two or three years are required, in connexion with cutting- 
 back to two or three buds, and training one or two shoots to upright 
 stakes, before the canes become strong enough to layer profitably. 
 When this is the case, begin the work late in spring, about the time 
 the buds open, by laying down the strongest cane of the two into a 
 smooth straight trench made for the purpose, about five inches deep. 
 The cane selected should not be less than eight or ten feet long, but 
 so much of the end should be cut off as to leave only strong buds, 
 the remaining part not being more than six or seven feet long. 
 With short-jointed varieties it should be less in length. It is held 
 in this position by pegs or stones. The objeft being to obtain a 
 strong shoot at each eye, the end should not be bent up, which would 
 draw the growth off in that direftion. As soon as the new shoots 
 have grown a few inches, the prostrate vines should be slightly 
 covered with earth, which is to be increased as the growth advances. 
 
Grapes. 
 
 379 
 
 A more perfe6l way is to sprinkle a little compost along the cane and 
 then fill the trench a few inches with loose damp moss. This will 
 preserve a proper humidity and afford sufficient light to the starting 
 shoots. After they have become well hardened the moss is removed 
 and mellow soil substituted. The earth, if applied too early, might 
 induce rotting in the young stems. Fig. 416 represents the appear- 
 
 Fig. 416. — Shoots spri>ighigfrom a layered stem. 
 
 ance of this process after the shoots have attained full growth and 
 rooted well at the bottom. Usually about half-a-dozen plants are a 
 sufficient number to raise from one cane ; more will start, but they 
 should be rubbed off to give strength to the remainder. When a 
 part outgrow the others, they should be pinched back to equalize the 
 growth. This process is repeated for 
 successive years ; but as it tends to 
 exhaust the main plant it is advisable 
 to suspend it occasionally for a year if 
 the vigor becomes diminished. 
 
 These new plants are well rooted 
 before winter ; and should be taken 
 up, separated, and packed away as 
 already described. Fig. 417 represents 
 one of these new plants. 
 
 It will be observed that while these 
 plants were forming from the layered 
 cane, one, two, or three shoots, accord- 
 ing to the strength of the plant, should 
 be trained to a stake for next season's 
 work, the cane having been properly 
 cut-back for this purpose. 
 
 Cuttings in Open Ground. This 
 is sometimes an easy mode of raising plants, but is generally uncer- 
 tain and often unsuccessful. Much depends on the character of the 
 
 Fig. 417.- 
 
 -Newly formed layer- 
 plant. 
 
!8o 
 
 Grapes. 
 
 soil for retaining moisture, and still more on the humidity of the air, 
 which varies in different locaHties and with seasons. A rich, mode- 
 rately compadl, deep, and mellow soil, is required. It is especially 
 important that it possess fertility in order to give the young plants a 
 strong impetus the moment new roots are emitted. Shoots of one 
 season's growth are sele6ted, of full medium size, omitting small or 
 unripe portions. Where the winters are severe, this wood 
 should be cut off late in autumn, shortened to convenient 
 lengths, and packed in slightly moist earth, or what is bet- 
 ter, in damp moss, in boxes placed in a cellar. Sometimes 
 the cuttings are placed in a bed in autumn, which answers 
 well in mild climates, or where they are well protected dur- 
 ing winter, with a thick layer of straw, manure, or leaves. 
 
 The cuttings are usu- 
 ally made about seven 
 or eight inches long, and 
 each one should have 
 two or more buds. It 
 should be pared away by 
 a sharp knife imme- 
 diately below the lower 
 Fig. 4i8. bud and about an inch 
 Cntting. above the upper one, as 
 shown in Fig. 418. A 
 trench (Fig. 419) is made with the spade next to a hne, nearly per- 
 pendicular on one side and sloping on the other. The cuttings are 
 placed upright against the steep side, about three inches apart, so 
 that the upper bud shall be about an inch below the level surface. 
 Fill the trench to the upper bud by adding successive portions, press- 
 ing each firmly with the foot, but leaving the soil more loose and 
 mellow above. After the shoots have grown a ie.vf inches the sur- 
 face may be levelled by burying the upper bud an inch beneath it. 
 Some cultivators are more successful by covering the surface with 
 an inch or two of fine manure for the retention of moisture in the 
 soil. Roots will be emitted from both buds, and handsomer plants 
 will be formed by cutting off the lower part, leaving the roots of the 
 upper bud only to remain. 
 
 Propagation from Single Buds. The various modes of pro- 
 pagating the vine from single buds, admit the rapid multiplying of 
 numbers required for work on a large scale ; but artificial heat is 
 always necessary, either on a small scale in hot-beds, or more exten- 
 sively in propagating houses. 
 
 Fig. 419. — Mode of plant if t£^ Cuttings. 
 
Grapes. 
 
 381 
 
 Good, strong, well ripened wood of one year's growth must be cut 
 in autumn, and secured for winter as already described. The work 
 of forming or planting the buds or eyes is usually done in March ; 
 and being inserted through the month by successive portions, the 
 work of repotting and afterwards setting out into open ground, may 
 be also performed successively without crowding all the work into 
 one period. It should not be done much later than early in April, 
 when warm weather without may prevent the operator from giving 
 the low temperature to the house, required for the leaves and shoots 
 during the early stages of growth. 
 
 The operation should be commenced by trimming the wood which 
 holds the eyes into proper form — throwing them into water to pre- 
 vent drying, until enough are prepared for setting in the beds or 
 pots. Different modes or forms are adopted for these cuttings. 
 One of the best for general pradlice is represented in Fig. 420, the 
 
 Fig. 420. 
 
 cut being about two and a half inches long, with the bud at the 
 upper end about a fourth of an inch from the top. 
 
 When hot-beds are employed in giving bottom heat, the cuttings 
 are usually placed in pots ; but in the more common pradlice of 
 employing propagating houses, they may be placed either in pots, 
 shallow boxes, which have been well soaked in lime-wash some 
 months before to prevent the formation of mould or fungus, or 
 dire(5lly in beds about three inches deep over the hot water tanks in 
 the house. The best material for receiving the buds is clean, pure 
 building or lake sand, which is to be kept at all times at a uniform 
 
382 Grapes. 
 
 degree of moisture, but never wet. It is tlie pra6lice with some to 
 place a stratum of prepared soil (liereafter described) an inch 
 beneath the wood for the reception of the new roots, and sustaining 
 the young plants for a longer time than sand alone — thus obviating 
 so early a removal into pots as would otherwise be required. Each 
 bud or eye need not occupy more than two square inches of surface. 
 When properly imbedded in the sand, a moderate heat should be at 
 first applied, not higher than fifty degrees — the objeft being to com- 
 mence roots before sufficient warmth is given to expand the leaves. 
 For this purpose also, the temperature of the air in the house, 
 should be kept at all times at least ten degrees lower than that of 
 the sand. In a few days from the commencement, the heat may be 
 gradually raised, and as the leaves expand, it may be cautiously 
 increased to eighty and ninety degrees. It is of great importance 
 to avoid the checks given by sudden changes, from cold currents of 
 air, cold water, or remitting fire. 
 
 When the roots have reached three or four inches in length, the 
 plants should be potted off into a soil prepared for this purpose, by 
 mixing about equal parts of clean sand and rich, rotten turf, or leaf 
 mould in the place of turf This mixture should be prepared several 
 months beforehand, and be thoroughly pulverized and the parts 
 mixed together ; and unless the turf is quite rich, the addition of 
 about one-fourth of rotten manure would be advisable. About a 
 thirtieth part of wood ashes improves the mixture. Plenty of water 
 should be given until the plants become established in their new 
 home. When the roots reach the exterior of these pots they may be 
 either transferred to larger ones or to the open ground — which com- 
 pletes the process for the first season. 
 
 Green Cuttings. Propagating by cuttings of unripe wood is 
 praclised, when it is desired to increase new sorts rapidly, in con- 
 nexion with common propagation by single eyes. As they do not 
 always mature well, or make strong vines the same season, they are 
 objefled to by many propagators. Occasionally, however, good 
 strong vines may be obtained. They are made by taking strong 
 shoots in summer, and making them into cuttings with one eye at 
 the top, leaving on the leaf These are inserted into sand (or the 
 same kind of soil used for single eyes), as far down as the bud, the 
 leaf resting on the surface. When small numbers are propagated, 
 pots are used and moisture retained in the leaves by placing them 
 under a glass frame in the propagating house, where the proper 
 degree of moisture is maintained without the excess which would 
 cause rotting. On a larger scale the cuttings are placed in the bor- 
 
Grapes. 
 
 383 
 
 ders of the propagating house, the leaves forming one continuous 
 green surface. These are kept constantly moist by watering them 
 from the watering pot, three or four times a day. In about three 
 weeks they will be fit to remove to pots, and are then to be treated 
 like other plants. They generally succeed best by being kept in the 
 house during the remainder of the season, the wood ripening better 
 and the vines becoming hardier, than if planted out in open ground, 
 where there is not sufficient warmth to mature and harden the green 
 wood. 
 
 Root Grafting. This mode has also been extensively adopted 
 for propagating on a large scale. It is done by taking a por- 
 tion of the shoot with one bud, as shown in the annexed fig- 
 ure (Fig. 421), and inserting a piece of root cut wedge-form 
 into a cleft in the lower end of the cutting. Grafting plas- 
 ters bind the parts together, but they are left open below for 
 the emission of roots. Varieties which furnish long, smooth 
 roots, are most convenient, of which the Concord is one of 
 the best. The grafts are placed in shallow boxes of a con- 
 venient size, or about one by two feet, and three inches 
 deep, and bottom heat given as before described, but less 
 care is required in controlling the temperature. 
 
 Grafting in Open Ground. Large vines and vine- 
 yards of undesirable sorts, are sometimes changed to bet- 
 ter, by grafting. It is uncertain of success, at best ; although 
 the grafts, when they do not fail to grow, push with great 
 vigor, and frequently extend twenty feet or more in a single 
 season. There are three different modes ; one is to graft 
 early in spring down into the root ; the second is to defer 
 the work until the buds swell and bleeding ceases, pre- 
 serving the grafts in a dormant state in a cool place. The 
 third, and generally the most successful, is grafting in 
 autumn, according to the mode described in Fuller's Grape Culturist. 
 A cleft graft is made at or near the surface of the earth, and the parts 
 firmly bound together. An inverted pot is then placed over it and 
 banked with earth, except the top, which is covered with six inches 
 of straw, and the whole then buried in earth. This is removed in 
 spring. Grafting in the open air appears to be so easily influenced 
 by so many external causes, as frequently to result in entire failure, 
 even in the most skilful hands. 
 
 Fig. 421 
 Root Grajt. 
 
;84 
 
 Grapes. 
 
 TRAINING. 
 
 Young plants should be trained to a single strong shoot, like that 
 represented in Fig. 422, for which 
 purpose a stake should be used and 
 the vine tied up as it advances. Spring 
 plants set out early, will often reach a 
 height of six or eight feet by the end 
 of the season. 
 
 Cuttings of the first year's growth, 
 as well as layers, are more perfeftly 
 fitted for finally transplanting to the 
 vineyard, by one season's cultivation 
 in nursery rows. During this time 
 they should all be trained to a single 
 shoot, kept upright by staking ; the 
 young plants being cut down to two 
 or three eyes when set out, and the 
 strongest only being allowed to grow, 
 rubbing off the others as soon as the 
 young shoots are fairly developed. 
 Pinching off the tips occasionally, 
 after they have reached four or five 
 feet in height, will render the shoot 
 and buds stronger, and the wood will 
 ripen better. 
 
 Transplanting. This is eftefted 
 most perfe6tly by making a broad 
 hole, and rounding up the central 
 portion of the bottom. The stem 
 being cut down to two or three strong 
 buds, and very long roots clipped off, 
 the plant is placed with the centre on the rounded surface of earth, 
 and the roots then spread out in every direction, as shown in the 
 following figure (Fig. 423). The hole is filled with finely pulverized 
 earth, which completes the transplanting. 
 
 The following is the usual course for forming the plants into bear- 
 ing vines — three years being required for this purpose, if strong 
 plants are used and good cultivation given. One or two more years 
 are, however, frequently required, if the growth is not sufficiently 
 
 Fig. 422. — One year plant. 
 
Grapes. 
 
 )«5 
 
 First Year. The plant having been cut down to two or three 
 eyes when set out, the strongest is trained to a single shoot, the 
 
 others being rubbed off. The tip should be pinched off after grow- 
 ing several feet, to strengthen the cane. 
 
 Second Year. Last year's shoot being cutdown to two or three 
 buds, or to a foot or more in height, the same course is to be pur- 
 sued ; but two shoots, instead of one, are to be grown from the two 
 upper buds. 
 
 Third Year. If the vine is not very strong, cut down these 
 shoots again, and train two new and stronger ones from them, or cut 
 them back part way and raise shoots from the cut ends. If any fruit 
 bunches are produced, remove them early in the season. The best 
 rule to determine whether to cut back again the third year, is 
 obtained from the size of the canes, which should not be less than 
 half an inch in diameter. If fully of this size the trellis may be 
 ere6ted, and the training of the vines upon them commenced. 
 
 Trellis. Different modes of construdling trellis have been 
 
 Fig. 424. — Trellis with upright ■wires. 
 
 adopted. It is not essential which is used, but the cheapest and 
 most durable is to be preferred. Fig. 424 represents the mode 
 
 17 
 
386 
 
 Grapes. 
 
 recommended and adopted by Fuller. It is about four feet high, 
 and if intended for a single series of horizontal arms with vertical 
 bearing canes, now generally apj^roved. If two series of arms are 
 desired, the height may be increased to seven feet. It consists of 
 durable posts placed ten or twelve feet apart, to which horizontal 
 rails are nailed, the upper one at the top and the lower one about a 
 foot from the ground. Between these, vertical wires, about a foot 
 apart, are stretched as shown in the figure. These wires being 
 shorter than when stretched horizontally, need not be so large, and 
 a saving is thus effected in the expense. Each bearing cane is 
 trained to one of these wires. 
 
 Another mode is to use wires stretched horizontally, as shown in 
 Fig. 425. The lowest should be a foot or more from the ground, 
 and to this the horizontal arms are tied ; the next may be eight or 
 
 Fig. 425. — Trellis with horizontal wires. 
 
 ten inches above for tying the young shoots, and the two remaining 
 ones, each twelve to sixteen inches higher. These distances are 
 recommended by Strong, in his late work on the Grape. 
 
 Cultivators differ as to the size of the wire suitable to be employed. 
 Some use even as large as No. 8, which is one-sixth of an inch in 
 diameter, and is thirteen feet to the pound. Others severally em- 
 ploy No. ID, which is twenty feet to the pound ; No. 12, which is 
 thirty-three feet, and No. 14, which is fifty-four feet to the pound. 
 For the vertical wire trellis, already figured. No. 16 is large enough, 
 which is over one hundred feet to the pound. When the smaller 
 wire is used, it should pass through holes in the end post, and be 
 brought around at the side, and the end twisted around the main 
 part. This may be easily done by using a strong, round piece of 
 wood about a yard long, around which the end is brought, and which 
 by using as a roller and lever combined, easily accomplishes or 
 renews the desired tension. 
 
 The wire used for this purpose should be annealed, and is best 
 
Grapes. 
 
 3«7 
 
 when galvanized. The wires are fastened to the other posts by 
 staples ; or easier by two common nails, with heads touching, the 
 lower one a ten-penny, and the upper a six-penny. 
 
 Trellis made wholly of wood also answer a good purpose, whether 
 of horizontal bars nailed to posts, or vertical rods nailed to an upper 
 and lower liorizontal bar. 
 
 Training on the Trellis. Whatever mode of training is 
 adopted, the following general rules should be observed : 
 
 1. Allow no shoots to grow nearer than about one foot of each 
 other. 
 
 2. Cut back each bearing shoot at the close of the season to one 
 strong eye, as near the old wood as pratlicable, to produce bearing 
 shoots another year. 
 
 3. Rub off, as soon as they appear, all shoots not wanted. 
 These rules may be observed for different modes of training, and 
 
 will succeed well, whether in the vertical, horizontal, or in the fan 
 form ; but the following mode will commonly be found the simplest 
 and easiest in practice : 
 
 After the two canes have been formed the third year on the young 
 vine, as already described, tliey are to be cut off to within about four 
 feet of the base, and spread out in opposite direftions horizontally, 
 to form the arms. As buds always tend to break into shoots soon- 
 est, when bent back from an upright position, and also from the 
 extremities or tips of the canes ; these arms, if brought out straight. 
 
 as in Fig. 426, will produce shoots irregularly, the buds on the mid- 
 dle portions of the arms not breaking at all, while the others may 
 
 Fig. 427. 
 
 have grown several inches. To prevent this difficulty, bend them 
 in curves, as shown in Fig. 427 — the middle portions being highest, 
 
i< 
 
 Grapes. 
 
 will strike shoots equally with the other parts. As soon as these 
 shoots are well under way, the arms may be brought into a straight 
 horizontal position. If trained to the vertical wire trellis, each 
 shoot should have its appropriate wire, and all others be rubbed 
 off. If the horizontal wire trellis is used, each shoot should be tied 
 to the second wire, as soon as it has grown sufficiently to reach it. 
 
 Fig. 428. — Bearing P'ine. 
 
 When the young shoots have reached a few inches above the top 
 of the trellis, they should be kept pinched back to this height, for 
 the rest of the season. Each one will probably set two or three 
 bunches of fruit, and if the canes are strong enough, these may be 
 
 allowed to remain and ripen, and 
 will present in autumn the appear- 
 ance shown in Fig. 428, or as in 
 Fig. 428 a, after the leaves have 
 fallen. 
 
 If the vine is intended to be laid 
 down and slightly covered for win- 
 Fig. 428 «. ter, the pruning maybe done at any 
 time after the fall of the leaf Or 
 if it is desired to use the wood that is cut away for propagating new 
 vines, the pruning should be done before the shoots are severely 
 frozen. As all pruning in autumn increases the liability to injury 
 by the cold of winter, one or two extra buds should be left on the 
 stump, to be cut down the following spring. If the pruning is not 
 done in autumn, it may be performed at any subsequent period 
 before spring.* 
 
 Mode of Pruning. When the young arms are first attached to 
 
 * Bleeding; or the rapid escape of tlie sap by spring pruning, causes much less injury 
 than is usually supposed, and many cultivators who have made the experiment thoroughly, 
 have scarcely perceived any unfavorable result on hardy grapes. 
 
Grapes. 
 
 389 
 
 the trellis, each bud, which is intended to form its upright bearing 
 shoots, will present the appearance shown in Fig. 429. After grow- 
 ing one season, as in Fig. 428, each shoot is to be cut down to a 
 good bud, as in Fig. 430. This bud is to grow and form the bearing 
 
 • 429- Fig. 430. 
 
 shoot for next year. The pruning should be done as closely as 
 pra6licable to the horizontal arms, provided one good strong bud is 
 left on the stump or spur. After the pruning is completed, the vines 
 (already represented by Fig. 428) will exhibit the appearance in Fig. 
 431. The vine is now ready to throw up another set of bearing 
 
 Fig. 431. — Pruned J'hie. 
 
 shoots for the coming year. It is the pra6lice of some cultivators 
 to leave two or even three buds on each spur, so as to form two or 
 three bearing shoots from each, in order to obtain a fuller crop. 
 This is, however, drawing too severely on the vine for continued 
 practice. To maintain the vigor of the vineyard, as well as to obtain 
 large, well developed, well ripened bunches and berries, the vines 
 should never be over-cropped ; and one shoot from each spur is, 
 therefore, sufficient. The reports which are often made of six, 
 seven, and eight tons of grapes from an acre, may be set down as 
 evidences of bad management and over-exhaustion of the vines. 
 Three to four tons per acre is the largest amount which good and 
 continued success will warrant. 
 
 By raising bearing shoots from the same spur for successive years, 
 this spur will become lengthened several inches, or at the rate of 
 about one inch annually. Although little inconveniences result, it is 
 desirable to keep them short ; and for this purpose the spur may be 
 cut back to one of the smaller buds at its base, and a new shoot thus 
 brought out to form the beginning of a renewed spur. As this new 
 
390 
 
 Grapes. 
 
 shoot springs from a small bud, it should not bear any fruit the same 
 season, but its whole strength be given to the formation of wood to 
 furnish next year's bearing shoot. By sele6ling each year a small 
 number for this renewal, the process may be going on annually with 
 but little interference with the general crop. Fig. 432 shows the 
 manner in which this result is eifefted, the dotted line marking the 
 place where the old spur is cut out on the left, for the benefit of the 
 new shoot on the right. 
 
 Summer Pinching. At every joint of each new shoot is a strong 
 leaf In the axil (or arm-pit) of each leaf-stalk, buds are formed, 
 which if allowed to remain will grow into fruiting branches another 
 year. Opposite to each strong leaf is a tendril ; or in its place a 
 bunch of fruit, if near the base of strong shoots — tendrils being 
 regarded as abortive fruit-bunches, serving also the purpose of cling- 
 
 Fig. 433. — Laterals. 
 
 ing to supports and sustaining the vine. These, it will be observed, 
 are opposite the leaf-stalk and bud. From the axil of the leaf-stalk 
 a new and feebler shoot often springs, which is called a lateral — two 
 of which are shown in Fig. 433. Vigorous laterals will sometimes 
 throw out others which are termed sub-laterals. Laterals should be 
 allowed to remain, as displacing them tends to injure or destroy the 
 buds. 
 
 To prevent shoots or canes from growing too long, and also for 
 the purpose of increasing the strength of the cane and its buds, the 
 praftice of pinching off is adopted, and is generally performed after 
 midsummer. This pinching giving a check to the cane, tends to the 
 emission of laterals, which should also in turn be pinched at their 
 tips. 
 
 It is a common practice with most cultivators of hardy grapes, to 
 
Grapes. 
 
 391 
 
 pinch off the shoots as soon as three leaves are formed above the 
 upper bunch of fruit. A less number will be insufficient to furnish 
 food for the forming berries ; a greater number of leaves would 
 doubtless be better, provided there is room on the trellis. A good 
 rule in pra6lice is to allow the bearing shoots, shown in Fig. 428, to 
 pass a few inches above the top wire, before the tips are pinched off. 
 After pinching, the upper bud will frequently "break," or start into 
 a new shoot — in which case a second pinching should be given, and 
 so on as long as the growing season continues. 
 
 Summer pruning consists, in addition to this pinching, in rubbing 
 off all useless shoots when they first appear. Bearing canes should 
 be at least ten inches or a foot apart, and all shoots between them 
 are useless and detrimental, by crowding the foliage, lessening its 
 health and vigor, and drawing strength from the vine. The process 
 of rubbing off is generally begun quite early in summer, or by the 
 time the first shoots are but a few inches in length ; and it should be 
 continued or repeated as long as any intruding shoots spring from 
 the vine. If left late, the lopping of large quantities of leaves 
 always injures the vigor of the vine. 
 
 Modifications of Training. But one mode has been de- 
 scribed, namely, that represented in Fig. 428. Some cultivators 
 
 Fig- 434- 
 
 Fig. 435. — Thoincry System. 
 
 adopt a modification of this plan, by employing a single horizontal 
 arm, extended in one direaion only (Fig, 434), instead of the two 
 
392 Grapes. 
 
 arms on opposite sides. This mode appears to succeed well, and is 
 regarded as simpler than the other. Another mode is what is termed 
 the Thomery system, and is represented in the foregoing figure 
 (Fig. 435). Its objeft is to cover a higher trellis where the ground 
 is limited, or to extend the vine over the walls ot' buildings. It 
 obviates the difficulty of two or more horizontal arms, one above the 
 other, on the same vine, by allowing but a single arm from each, as 
 will be seen by inspe6ling the figure (Fig. 435). Double the number 
 of vines are planted along the trellis, and every alternate one carried 
 up to the second tier. A greater number of vines may be planted, 
 and the trellis raised to a corresponding degree. 
 
 SOIL FOR VINEYARDS. 
 
 The long established praftice of highly enriching the deep vine 
 borders of exotic grape-houses, formerly misled some cultivators 
 into the practice of heavily manuring the ground intended for vine- 
 yards of hardy American varieties. It is now fully proved that land, 
 of moderate fertility is much better. Rich soils produce a strong 
 growth of canes and leaves, at the expense of the fruit, and render 
 the wood more liable to winter-killing. A considerable proportion 
 of clay in the soil, provided there is a perfect under-drainage, is bet- 
 ter than light sand or gravel. The most successful vineyards are 
 planted along the borders of large open waters, where the soil is 
 composed of what is termed drift — giving a perfect natural drainage. 
 The south shore of Lake Erie, from Dunkirk to Sandusky, extend- 
 ing a few miles inland, and the borders of Crooked Lake, in Western 
 New York, have proved to be admirably adapted to vineyard cul- 
 ture ; and other places in proximity to open water, away from fre- 
 quent fogs, and with a loose or shelly soil, will doubtless be found 
 equally good. While such localities as these should be sought for 
 extended or market cultivation, in nearly every portion of the coun- 
 try vines for a family supply may be raised, by proper under-drain- 
 age, and the seleftion of hardy or produ6tive sorts. 
 
 At the same time that moderate fertility is to be sought, constant 
 cultivation must be given through the growing season. The best 
 managers pass the cultivator once a week. 
 
 The slow-growing varieties, such as the Delaware, should have a 
 richer soil than more rapid growers. Grapes on highly manured 
 land will grow larger, and present a more showy appearance — but 
 the fruit at the same time will be more watery, and of inferior 
 flavor. 
 
Grapes. 
 
 393 
 
 Distances for Planting. The European praflice of placing 
 the vines about four feet apart, each way, and training to a single 
 stake, has been adopted to a considerable extent. It succeeds best 
 on poor and light soils, and with the slower growing sorts. Although 
 it does well for a few years, it is not to be generally recommended. 
 Young cultivators, also, fall into the error of placing their vines too 
 near together, when trained with horizontal arms on a common 
 trelKs. They bear and succeed well while young, but as they be- 
 come older require more room. It is a common practice to place 
 the lines of treUis eight feet apart, and the vines twelve feet from 
 each other, along each line of trellis. This distance appears to 
 answer well ; but some of the best managers give at least twelve 
 feet each way, and others as much as sixteen feet. The space thus 
 given, not only tends to a more healthy growth and freedom from 
 mildew, but develops larger, finer, and more perfe6t grapes. 
 
 Grape-Houses. It rarely occurs that the foreign varieties are 
 successfully cultivated in the open air, and the prote6lion of glass 
 becomes necessary. A house without fire heat is comparatively 
 cheap, and is managed with moderate attention. 
 
 Grape-houses are of three kinds : the cold house, which only pro- 
 tects from the exterior changes of the weather, and retains the heat 
 of the earth and of the sun ; the forcing house, used for ripening 
 early grapes by the assistance of arti- 
 ficial heat ; and the late house, to be 
 also heated artificially, to ripen, during 
 winter, the later varieties. 
 
 The best cold houses are made with 
 span-roofs, as in Fig. 436 ; while the 
 lean-to house. Fig. 437, is best adapted 
 to forcing, affording better security 
 against the admission of cold. For 
 this purpose the latter should also 
 have a double wall at the back. To 
 admit the free passage of the roots 
 under the walls, the border being on 
 both sides, the posts should be either 
 stone or brick piers, set deep enough 
 in the ground to be unaffefted by frost, 
 and the walls built upon thick con- 
 necting slabs of stone near the surface. 
 Posts of durable timber will last many years, when the strufture is 
 built of wood. In the latter instance, the back wall should be 
 
 Fig. 436. — Span-roof Grapery. 
 
 Fig. 437. — Leau-io Grapery. 
 
394 
 
 Grapes. 
 
 double-planked, and the space between filled with closely rammed 
 dry tar. The sashes for the roof should be of two lengths, lapping 
 slightly at the middle, and sliding past each other in separate 
 grooves. 
 
 Curvilinear Roofs for Graperies. This is a form often given 
 to the more highly finished class of grape-houses. It possesses 
 some advantages, and when neatly constru6led, presents a handsome 
 appearance. But there is another form originated and adopted some 
 years ago by EUwanger & Barry of Rochester, which is shown in 
 the annexed figure (Fig. 438), and which appears to be a decided 
 
 Fig. 438. — Ciirvilitifar Roofs for Graperies. 
 
 improvement. The base walls, on which the frame rests, are pei- 
 pendicular ; and the lower part only of the frame is curved. This 
 form gives it a neater and less heavy appearance, and is more easily 
 and cheaply constnifted. It is occupied as a cold grapery, and is 
 seventy feet long, fourteen feet high, and sixteen feet wide. 
 
 Border for the Vines. This should never be less than twelve 
 feet wide, and if twenty or twenty-five feet, it would be better. The 
 roots of grape vines run rapidly to a great distance, and it is indis- 
 pensable to their successful growth to furnish them ample room for 
 extension. J. F. Allen, of Salem, Mass., in his Treatise on the 
 Grape, recommends for a border, a mixture of one-half loam, or the 
 top soil of an old pasture, one-fourth bones or other strong manure, 
 one-eighth oyster shells, lime, or brick rubbish, one-eighth rotten 
 stable manure — varying with circumstances. The bed should be 
 well mixed, and should be two to three feet deep. 
 
 The same work states the cost of a cheap lean-to grape-house, 
 
Grapes. 
 
 395 
 
 Fig. 439: 
 Spur pmnifig;. 
 
 without fire-heat, twelve or fourteen feet wide, at about eight dollars 
 per running foot ; and with the addition of a heating apparatus, at 
 ten dollars per running foot, construfted as cheaply as possible. 
 
 The training commonly adopted in grape-houses is 
 by means of what is termed spur prunhig, the side 
 shoots of the main stem (which is carried up from the 
 border to the peak) being managed similarly to the bear- 
 ing shoots on the horizontal arms already described for 
 hardy grapes, but kept shorter. Fig. 439. 
 
 It would be impossible, within the space of a few 
 pages, to give full directions for the management of 
 a grape-house. The following brief instru6lions, from 
 A. J. Downing, contain all that is essential for a cold 
 house : 
 
 "Routine of Culture. Inavinery without heat 
 this is comparatively simple. As soon as the vines 
 commence swelling their buds in the spring, they 
 should be carefully washed with mild soap suds, to 
 free them from insefts, soften the wood, and assist the 
 buds to swell regularly. At least three or four times 
 every week, they should be well syringed with water, 
 which, when the weather is cool, should always be done in the morn- 
 ing. And every day the vine border should be duly supplied with 
 water. During the time when the vines are in blossom, and while 
 the fruit is setting, all sprinkling or syringing over the leaves must 
 be suspended, and the house should be kept a little more closed and 
 warm than usual, and should any indications of mildew appear on 
 any of the branches, it may at once be checked by dusting them 
 with flour of sulphur. Air must be given liberally every day when 
 the temperature rises in the house, beginning by sliding down the 
 top sashes a little in the morning, more at mid-day, and then gra- 
 dually closing them in the same manner. To guard against the sud- 
 den changes of temperature out of doors, and at the same time to 
 keep up as moist and warm a state of atmosphere within the vinery 
 as is consistent with pretty free admission of the air during sunshine, 
 is the great objeft of culture in a vinery of this kind." 
 
 Further dire6lions for the management of grape-houses will be 
 given in the Monthly Calendar of work. 
 
 A successful manager of grape-houses gives the following as the 
 leading requisites for success with a cold grapery : — " First, the 
 border must be well drained, or naturally dry, and have a depth of 
 two and a half or three feet of good soil — an old pasture sod, with 
 
396 Grapes. 
 
 about one-third its bulk of old manure, will be good enough. 
 Secondly, the pitch of the roof should be rather flat, say thirty to 
 thirty-five degrees, which is better than a high one, although it may 
 not look so well. In the fiat pitch the vines break and bear more 
 uniformly from bottom to top. Thirdly, abundant ventilation — espe- 
 cially at the top of the house. Fourthly, constant care in regard to 
 little details — watering, ventilating, pinching off and tying in shoots, 
 thinning the bunches, arresting mildew, etc. Fifthly, good seleftion 
 of sorts— hardy ones, like the Black Hamburgh and Muscadine. 
 The Chasselas sorts will succeed when the Muscat and other fine 
 varieties, that need fire heat, will fail." 
 
 PROPAGATING HOUSES FOR THE GRAPE. 
 
 The extensive propagation and culture of the vine seems to 
 require a brief description of the construftion of propagating houses. 
 One of the best and simplest which the author has met with, is the 
 following, adopted and successfully used by E. W. Herendeen, of 
 Macedon, N Y. 
 
 With some modification, these buildings may be used for " orchard 
 
 houses," for fruit-trees in pots, 
 or for fire-heat graperies. 
 
 A plan of the smaller size is 
 represented by Fig. 440, and 
 the house is constru6led as 
 follows : 
 
 Fis. 440. Set two rows of cedar posts 
 
 into the ground about two and 
 a half feet deep, and beat the earth about them well— the rows 
 of posts being eleven feet apart, and the posts six feet apart in the 
 row— saw the tops off on a level three and a half feet above the 
 ground ; board them on both sides and fill in the space with tan or 
 saw-dust. Nail to the top of these posts thus sawn off, a scantling 
 two by five feet for a plate to the house. On the inside of the house 
 set two other rows of posts at the same depth as the others, and 
 opposite each one, and at a distance of three feet and four inches 
 from them. These posts are the support of the inside of the tank. 
 Fasten a scantling two by five feet in lengthwise along these posts 
 and parallel with the plates, by sawing out of the posts and letting 
 them into the side an inch or so. The scantling should be about 
 twelve inches from the ground. Run a short scantling from the under 
 side of the long scantlings to the posts supporting the plate, letting 
 
 
 
 
Grapes. 
 
 397 
 
 them into the posts about one inch, and nailing all securely by using 
 twenty-penny nails. Then put a scantling lengthwise with the house 
 and parallel with the one on the inside of the tanks on the top of the 
 short pieces last mentioned, and near the posts supporting the plate 
 of the house to support the outside of the tank ; of course at the 
 same height from the ground. All this framework should be very 
 securely made, to prevent the tanks, when filled with water and 
 covered with heavy sand, from settling, as they are sure to do if not 
 well done. The tanks are easily made by using pine plank, an inch 
 and a half thick, planed and matched at the planing-mill, cutting a 
 groove at each end and driving them in paint upon side pieces five 
 inches high. They may be three and a half feet wide, and should 
 extend on two sides and one end of the house, and be divided 
 lengthwise by a board on edge, which supports the middle of the 
 covering placed over them for holding the sand used for propagating 
 purposes. The water should be about three inches deep in the tanks, 
 which for this purpose should be very carefully levelled. These 
 tanks are covered with thin boards, which, when damp, is a good 
 condu6lor of lieat from the hot water below. The sand should be 
 clean building or lake sand — not too fine or too coarse — and about 
 three inches deep for starting grape cuttings. 
 
 The larger house (Fig. 440 a) is twenty-two feet wide and seventy- 
 five feet long, and is double, being divided into two parts for heating 
 the propagating beds, but- open in one in other respefts. The same 
 
 
 
 i)(!;'.'.'?\1«',\i!?i M'<s--l>i: J^r/'. )i>>/ 
 
 ,'.,• ■•■,\.-'li<T; 
 
 ?(i n ' ;;•;•■■!(■:■'.;; ><r;riK?i'(.'~.^»'; r ) 
 
 PASSAGE 
 
 fe' 
 
 1 
 
 
 
 ;-KV-wr.:, <,,-;_,.:('; -■: ,■-;----,</ r, ;^JjcJI 
 
 r 
 
 o-lM::'-^' .■(,))((_; ' '. '•-.',';'?>''.•■- 
 
 / ',c''i('?iVlii, 
 
 »■- ;■ -.U'/.'i'ilU ■;(.''.','. ',V,;:i((f',J 
 
 •,((< <' • '''''tH 
 
 " 
 
 ''f(l(j''"Vi:)/,?r.i\'/ n..i.;i\ 'i-'Cif-n 
 
 )!.r\fCrli.'/~-- 
 
 L 
 
 PASSAGE 
 
 \zh 
 
 j'(|'3;;'!''(f'<;:'M'' i:xyi'-y-.- wu.wi. 
 
 K)< ''^■•' I'lX's'-i 
 
 <;\^^K,«^ .M'//i'i-,(^jo>(?'-r >-i\\.u)r.'w 
 
 Mi'f./VV^r-r: 
 
 Fig. 440 a. 
 
 furnace heats both these parts by branching pipes. A cross seftion 
 of the double house is shown in Fig. 441. 
 
 The houses thus constru(5led are heated by a simple and efficient 
 furnace, made at the locomotive works at Geneva, N. Y. The fur- 
 nace for the larger house is shown in the annexed figures, where 
 442 is a view, and 442 a, a setlion. It is made of boiler iron, riveted 
 to circular cast-iron plates at top and bottom, with a space within 
 for fire, surrounded by water, with the exception of the grate at bot- 
 
398 
 
 Grapes. 
 
 torn. The stratum of water surrounding the fire is about an inch 
 thick. 
 
 ,,.. iy" 
 
 1- ig. 442. 
 
 Fig. 442 rt. 
 
 Forty-three pipes, from the fire through the upper plate, carry the 
 hot air and smoke to the expanded smoke pipe, and heat the water 
 with great rapidity. The amount of fuel required has been found to 
 be only two-thirds the amount for other heaters in common use. 
 
 The size of the boiler for the larger house is about twenty inches 
 in diameter, and three and a half feet high, and smaller for the other 
 house. The hot water pipes connefting with the tanks should be 
 three inches in diameter inside for the small house, and four inches 
 for the larger. Six tons of coal only were used throughout the 
 entire season of spring propagation, for both houses. 
 
 Fig. 443- 
 
 An improvement in cheapness of constru^ioii for a lean-to cold 
 
Grapes. 
 
 399 
 
 t.. "- 
 
 1=1 
 
 r~^ =.:.-:? 
 
 grape house, is represented in the preceding figure (Fig. 443). The 
 
 walls are made by setting posts 
 
 into the ground, and covering 
 
 with a rough, whitewashed 
 
 board siding. The cover of 
 
 glass is greatly simplified and 
 
 cheapened by fixed sashes, 
 
 the necessary ventilation being 
 
 eife<5led by the board shutters, 
 
 a, a, opening outwards on hinges, 
 
 and placed at intervals along the 
 
 back and front walls. 
 
 Fig. 444 represents a portion 
 of the glass roof — b, b, are the 
 rafters ; c, c, are cross-bars, 
 made of strips of inch board 
 about two and a half inches 
 wide, set on edge, and narrowed 
 at the rafter and let into it suffi- 
 ciently to be on a level with its 
 
 Fig. 444. 
 
 top. These cross-pieces support long slender bars parallel with the 
 rafters, and formed on the top in the shape of a com.mon sash-bar, 
 to receive the sflass. 
 
 ARRANGEMENT OF VARIETIES. 
 
 NATIVE GRAPES. 
 
 Class I. Dark red, purple, or black. 
 Class II. Light red or browti. 
 Class III. White, yellow, or green. 
 
 FOREIGN GRAPES. 
 (The same arrangement is adopted for Foreign Grapes.) 
 
 NATIVE GRAPES. 
 
 Class I. Dark red, purple, or black. 
 Adirondac. Bunches rather large, compaft, shouldered ; berries 
 
400 Native Grapes. 
 
 medium, round ; skin thin, dark, nearly black, covered with a 
 delicate bloom ; flesh tender, with httle or 
 no pulp, with a mild, sweet, agreeable flavor. 
 Vines and leaves resemble those of the Isa- 
 bella, and are about as hardy. They are some- 
 what liable to mildew. One of the best, most 
 produ(5live, and valuable of the newer grapes. 
 Ripening very early, or with the Hartford Pro- 
 lific. 
 
 Alexander''s. (Cape Grape, Schuylkill Musca- 
 del, Spring-Hill Constantia.) Bunches not 
 sliouldered ; conipa6l ; berries medium, nearly round, slightly 
 oval ; skin thick, black ; pulp firm, coarse, acid until fully ripe ; 
 season late. Worthless in New England and New York ; good 
 further south. A native of Penn. 
 
 Alvey. Bunches medium, loose, shouldered ; berries small, round; 
 skin thin, black ; bloom thin, blue : flesh without pulp, vinous. 
 A strong grower. 
 
 Catawba. Bunches medium in size, shouldered ; berries large, 
 deep coppery red, becoming purple when fully ripe ; flesh slightly 
 pulpy, juicy, sweet, aromatic, rich, slightly musky. Does not 
 ripen well as far north as 43'' latitude, except in warm exposures. 
 Very produ6live. 
 
 Clintoji. Bunches medium or small, not shouldered, compaft ; 
 berries nearly round, small, black ; bloom thin blue ; pulpy, juicy, 
 with a slightly harsh flavor. Very hardy and rather early. 
 Western New York. Requires thorough maturity to develop its 
 flavor. A good keeper. 
 
 Concord. Bunches compa6l, large, shouldered ; berries large, 
 round, almost black, covered with bloom ; skin rather thick, but 
 very tender ; flesh juicy, buttery, sweet. Ripens ten days before the 
 Isabella, is healthy, vigorous, and vei-y produftive. The extreme 
 hardiness, vigor, and produftiveness of the vine, and the large size 
 and fine appearance of the bunches and berries, have rendered the 
 Concord one of the most popular market sorts, although inferior 
 to several others in flavor. It succeeds well throughout the 
 entire West. The fruit is too tender for shipping long distances. 
 
 Creveling. Bunches medium, rather loose, shouldered; berries 
 rather large, nearly round, black, with little bloom ; flesh with a 
 rather sweet and an excellent flavor. Vine hardy and vigorous. 
 Early — ripens nearly with the Delaware. Penn. The bunches 
 on the young vines are often quite loose, but afterwards become 
 compact. 
 
 Elsinboroiigh. (Elsinburgh.) Bunches rather large, loose, shoul- 
 
Dark Red, Purple, or Black. 40 1 
 
 dered ; berries quite small, skin thin, black ; bloom blue ; pulp 
 none ; melting, sweet, excellent. Leaves deeply five-lobed, dark 
 green ; wood slender, joints long. Hardy. New Jersey. 
 
 Hartford Prolific. Bunches large, shouldered, rather compa6l ; 
 berries rather large, round ; skin thick, black, with a bloom ; flesh 
 sweet, rather juicy, considerable toughness and acidity in its pulp ; 
 ripens two or three weeks before the Isabella. Hardy, vigorous, 
 productive. Valued for its earliness and easy cultivation. 
 
 Herbemont. (Warren, Neal.) Bunches large, compaft, shoul- 
 dered ; berries small, round, dark blue or violet, with a thick, 
 light bloom ; skin thin, pulp none, with a sweet, rich, vinous, aro- 
 matic juice. Vigorous grower. Tender at the North. Succeeds 
 well as far south as Cincinnati. 
 
 Isabella. Bunches rather large, shouldered ; berries round oval, 
 rather large ; skin thick, dark purple, becoming nearly black, 
 bloom blue ; tender, with some pulp, which lessens as it ripens ; 
 when fully ripe, juicy, sweet, rich, slightly musky. Ripens in 
 favorable aspefts as far north as 43° lat., except in unfavorable 
 seasons. Very vigorous, profusely productive. Origin, South 
 Carolina. 
 
 The Garrigues, Paynes Early, and Louisa, claim to be earlier than 
 the Isabella, but differ from it little if any. 
 
 IsRAELLA. Bunches medium, shouldered, very compa6l ; berries 
 medium, slightly oval, black ; flesh tender to the centre, with a 
 peculiar, rich, and pleasant flavor. Very early, ripening nearly 
 with Hartford Prolific. Vine vigorous, healthy, and hardy. A 
 new variety of high promise for market, raised by Dr. Grant, near 
 Peekskill, N. Y. Keeps well. 
 
 Lenoir. Bunches large, handsome, compa6l, little shouldered ; 
 berries small, round ; skin thin, dark purple, bloom slight ; ten- 
 der, with no pulp, melting, sweet, excellent. Wood long-jointed, 
 leaf three-lobed. Origin, Carolina. Closely resembles Herbe- 
 mont. 
 
 Logan. Bunches medium, shouldered, compaft ; berries rather 
 large, oval, black ; flesh juicy, with little pulp, and a moderate 
 flavor. Vine a slender grower ; leaves small, three-lobed. 
 Early. 
 
 Missouri. Bunches loose ; berries small, round ; sTcin thin, nearly 
 black ; tender, sweet, pleasant, with little pulp ; moderately pro- 
 du6live, growth slow, wood short-jointed ; leaves deeply three- 
 lobed. 
 
 Mottled. Bunches medium, compa6l ; berries medium, round, mot- 
 tled, changing to purple ; sweet and sprightly, very good. 
 
402 Native Grapes. 
 
 Ripens soon after Delaware, hangs long. Kelley's Island, Lake 
 Erie. 
 
 Nortoji's Seedling. (Norton's Virginia.) Bunches long, moderate- 
 ly compa6l ; berries small, round ; skin thin, dark purple ; pulpy, 
 vinous, somewhat harsh, rather pleasant and rich. Shoots strong, 
 hardy ; a hybrid between Bland and Miller's Burgundy. Foliage 
 light colored, five-lobed. 
 
 Ohio. (Longworth's Ohio, Segar-Box.) Bunches large, long, loose, 
 tapering, shouldered ; berries small, round ; skin thin, purple, 
 bloom blue ; tender, melting, sweet, excellent, with no pulp ; a 
 good bearer. Shoots long-jointed, strong ; leaves large, three- 
 lobed ; origin unknown. As far south as Cincinnati it succeeds 
 well, and is a fine table grape, resembling the Elsinborough, but 
 tender further north. 
 
 Raabe. Bunches small, compaft, rarely shouldered ; berries small, 
 round, dark red, thick bloom ; flesh very juicy, scarcely any pulp, 
 good. Phila. 
 
 Rogers' Hybrids. This name applies to several varieties originated 
 by E. S. Rogers, of Salem, Mass., by fertihzing the native Fox 
 with the pollen of the Black Hamburgh. Those sorts designated 
 as Nos. 4, 19, 41, 44, and several others, are black, and are large, 
 showy, of good, but not highest quality. No. 4 is as large and 
 better than Union Village ; No. 44 is equal in size to the Con- 
 cord, and superior in quality. Of the light colored varieties. 
 No. 15 appears to be the best. Many of these seedlings closely 
 resemble each other, and after further trial may probably be 
 reduced to three or four sorts as representatives of the rest. 
 
 To-Kalon. Bunches large, shouldered ; berries varying from oval 
 to oblate, dark, with a bloom ; sweet, excellent, without foxiness, 
 toughness, or acidity. Perfe6lly hardy, and with good treatment 
 an early and abundant bearer. A little earlier than the Isabella. 
 Lansingburgh, N. Y. »Liable to rot, which much lessens its 
 value. 
 
 Utiion Village. (Ontario ) Bunches very large, compacSl, shoul- 
 dered ; berries very large, round ; skin thin, black, with a bloom ; 
 sweet, with a pleasant, moderate flavor. A good and very showy 
 sort, resembling the Isabella, but with larger bunches and more 
 moderate flavor. 
 
 The Winchester is a seedling of the Union Village, and resembles 
 it, but is a few days earlier. 
 
 Class II. Light red or brown. 
 
 Bland. (Bland's Virginia, Powell.) Bunches loose ; berries round, 
 pedicels long ; skin thin, pale red ; flesh slightly pulpy, pleasant, 
 
Light Red or Brozvn. 
 
 403 
 
 delicate, sprightly. Late, 
 lat. A moderate bearer. 
 
 Rarely ripens well as far north as 43° 
 Origin, Va. 
 
 Diana. A seedhng from the Catawba, which it resembles, but 
 paler, or a pale greyish red ; bunches compaft ; berries round, 
 almost without pulp, juicy, sweet, rich. It ripens best on poor 
 soils, and is eadier than the Isabella. Origin, Milton, Mass. 
 
 One of the most highly esteemed American grapes — its charafter 
 being lessened by variableness in ripening on the same bunch 
 and by a difference in quaHty in different localities. An excellent 
 keeper, retaining its freshness through winter. 
 
 Fig 446. — Diana. 
 
 Fig. 447. — Deliin 
 
 Fig. 448. — lona. 
 
 Delaware. Bunches small, compact, generally shouldered ; ber- 
 ries smallish, round ; skin thin, light red, translucent ; exceed- 
 ingly sweet, but sprightly, aromatic. A vigorous grower under 
 high culture ; requires a strong, rich soil. An early and profuse 
 bearer, hardy. Ripens nearly three weeks before the Isabella. 
 Delaware, Ohio. One of the most excellent and popular of all 
 American grapes, especially at the North and East. 
 
 Diana Hamburgh. Bunches large, compafl, shouldered ; berries 
 large, round, dark red when fully ripe, tender, free from pulp, 
 sweet, aromatic. Season between Concord and Diana. Raised 
 from seed of the Diana impregnated with Black Hamburgh. A 
 slow grower. J. Moore, Rochester, N. Y. New. 
 
 lONA. Bunches large, shouldered, not compafl ; berries medium, 
 round, pale red, becoming dark red at maturity ; flesh tender, 
 with little pulp, and with a rich, slightly vinous, excellent flavor. 
 Ripens nearly with the Delaware. A new and very promising 
 variety, raised by Dr. Grant, near Peekskill, N. Y. Vine vigor- 
 ous, hardy, and healthy. 
 
 Michigan. Bunches large, often two-shouldered ; color resembling 
 Catawba, but redder, juicy, sweet, rich, with a fine perfume. 
 Ripens two weeks before Catawba. 
 
 Northern Muscadine. Bunches small, short, compad ; berries 
 
404 Native Grapes. 
 
 medium, round, brownish red ; skin tliick, with the charafler and 
 odor of the brown Fox grape. The berries fall from the bunch 
 as soon as ripe, which is about two or three weeks before Isa- 
 bella. New Lebanon, Columbia co., N. Y. Valuable only for its 
 earliness and extreme hardiness. 
 
 Venango. Bunches compact ; berries fine lilac ; pulp tough, but 
 with a peculiar, aromatic flavor, which makes it valuable for 
 kitchen use. Two weeks before Catawba. Vigorous. Hardy. 
 
 Class III. IMiite., yellow, or green. 
 
 Anna. Bunches large, loose, shouldered ; berries large, white, 
 with a thin white bloom ; flesh tough at the centre, juice between 
 pulp and skin, sweet and excellent. 06tober — too late for ripen- 
 ing at the North. A seedling of the Catawba. A good and 
 strong grower. 
 
 Allen's Hybrid. Bunches rather large, shouldered, compaft ; 
 berries medium, round ; skin thin, pale amber when fully ripe ; 
 flesh tender, without pulp, with a sweet, rich, delicious flavor. 
 A hybrid between native and exotic species ; moderately hardy, 
 much liable to mildew. Season medium. 
 
 Cassady. Bunches medium, compact, sometimes shouldered ; ber- 
 ries small, round, greenish white, sometimes with a pale amber 
 blush ; flesh juicy, little pulp, flavor pleasant, good. Phila. 
 Strong grower, leaves woolly beneath. Fails in some localities. 
 
 Clara. Bunches medium, loose ; berries medium, round, green ; 
 flesh tender, juicy, rich, sweet, and delicious. Phila. Of foreign 
 parentage. 
 
 Cuyahoga. Bunches medium, shouldered, compaft ; berries rather 
 large, round, pale greenish white, bloom thin ; flavor moderate. 
 Too late for the North and liable to mildew. 
 
 Lydia. Bunches above medium ; berries large, oval, greenish 
 white, with a tinge of rose in the sun ; sweet, excellent. Ripens 
 with the Delaware. C. Carpenter, Kelley's Island, Ohio. 
 
 Martha. Bunches medium, rather loose, shouldered ; berries large, 
 round, pale yellow ; slightly pulpy, sweet, juicy, a very little foxy. 
 Vine a hardy, healthy, and strong grower. A seedling of Concord, 
 and rather better in quality. 
 
 Mary. Bunches quite large, loose ; berries medium, round, nearly 
 white, translucent ; flesh tender, little pulp, sweet and sprightly, 
 very good. Rather late. Kelley's Island. 
 
 Maxatawney. Bunches medium, moderately compa6l, not shoul- 
 dered ; berries light greenish yellow, tinged with amber ; flesh 
 
White, Green, or Yelloxv. 
 
 405 
 
 tender, without pulp when ripe, quah'ty excellent. Vine hardy. 
 Ripens rather late. The Maxatawney much resembles the Re- 
 becca in flavor and general appearance, but while it is hardly 
 equal to the latter in quality, it is a better grower. Berks co., 
 Penn. 
 
 Rebecca. Bunches nearly cylindric, compaft, heavy, often shoul- 
 dered ; berries medium, oval ; color 
 light green in the shade, golden in 
 the sun, with a light bloom, some- 
 what translucent ; flesh juicy, sweet, 
 dehcious. Ripens eight or ten days 
 before the Isabella, and keeps a long 
 time. Healthy, not disposed to mil- 
 dew. When fully ripe, one of the 
 finest flavored of all grapes. Mode- 
 rate grower ; foliage tender. Hud- 
 son, N. Y. 
 
 Fig. iA9— Rebecca. ScuppemoHg. (Fox Grape or Bullet 
 
 Grape, of the South, American Mus- 
 cadine.) This is a distintl Southern species, the Vitis vulpina. 
 Bunches very small, loose ; berries round, large ; skin thick ; 
 pulpy, juicy, sweet, strongly musky. The " White " is light 
 green ; the " Black " dark red ; the color of the tendrils corre- 
 sponding in each variety. Leaves quite small, glossy on both 
 sides. Very tender at the North. 
 
 Taylor's Bullitt. Bunches medium, loose, with many imperfe6l 
 berries ; berries rather small, greenish white, of moderate quality. 
 A strong grower. Ky. 
 
 FOREIGN GRAPES. 
 
 Class I. Dark red., purple., and black. 
 
 Aleppo. (Switzerland Grape, Striped Muscadine, Variegated Chas- 
 selas.) Bunches rather small ; berries medium, roundish ; skin 
 thin, striped with white and dark red or black ; sweet, quality 
 moderate. 
 
 Black Barbarossa. Bunches very large, shouldered, compaft ; ber- 
 ries large, black, with a thick bloom ; juicy, of fair quality. A 
 new, popular, late exotic sort. Prince Albert is probably identi- 
 cal. 
 
 Black Cluster. (Burgundy, Black Burgundy, True Burgundy, 
 Small Black Cluster, Early Black, Black Orleans.) Bunches 
 
4o6 Foreign Grapes. 
 
 small, very compact ; berries rather small, roundish, black, sweet, 
 good. Season early mid-autumn. Hardy in N. Y. Distin- 
 guished from Miller's Burgundy by the absence of down on the 
 leaf 
 
 Black Frontignan. Bunches rather long, scarcely medium size ; 
 berries medium, round, black ; musky, sweet. The Blue Fron- 
 tignan has more compaft bunches, with berries nearly round, 
 purplish, less musky, and not quite equal to the preceding. 
 
 Black Hamburgh. (Red Hamburgh, Purple Hamburgh, Brown 
 Hamburgh, Frankendale, Hampton Court Vine.) Bunches large, 
 shouldered on both sides ; berries very large, roundish, some- 
 times oval, deep brownish purple, becoming black ; flavor sugary 
 and rich. A good bearer. Needs a grape-house, rarely ripening 
 well in the open air. The best variety for cultivation under glass. 
 
 The Muscat Hamburgh is a musky, rich, excellent sub-variety, 
 with large bunches and large dark berries. 
 
 Wilmofs lYew Black Hainbitrgh is similar, bunches shorter, fruit 
 larger, bloom very thick, flesh firm, a little coarser, but nearly or 
 quite equal to the common Hamburgh. Allen says it is uncertain 
 in quality, often fine, but as often too astringent ; it requires 
 always to hang long after it has colored, before cutting ; in a poor 
 situation it does not set well. 
 
 Black Lombardy. (West's St. Peter's.) Bunches large, shoul- 
 dered ; berries large, roundish oval, black ; fla\'or rich. Keeps 
 well. Late. Leaves small, becoming purple. 
 
 Black Morocco. (Black Muscadel.) Bunches large ; berries very 
 large, oval ; skin thick, dark red ; rather sweet and rich. Large, 
 showy, ripening late, requiring much heat. Sets badly and needs 
 fertilizing. 
 
 Black Muscadine. Bunches medium, compadl ; berries roundish 
 oval, black ; sweet, good, quality moderate. 
 
 Black Afuscat of Alexandria. Bunches large, shouldered ; berries 
 large, oval ; skin thick, reddish, becoming black ; flesh firm, rich, 
 musky. Requires fire-heat. 
 
 Black Prince. Bunches very long, not wide at base ; berries 
 large, thinly set, oval ; skin thick, black, with a thick blue bloom ; 
 flavor sweet and excellent. A good bearer. Sometimes ripens 
 in the open air. 
 
 Black Portugal and Cambridge Black much resemble this variety. 
 
 Black St. Peter's. Bunches rather large and loose ; berries 
 large, round, black, sweet, of excellent flavor. Ripens late ; well 
 adapted to a cold vinery. 
 
 Black Sweetwater. Bunches small, compa6l ; berries small, round ; 
 sweet, pleasant. Rather hardy. 
 
Light Red or Brownish Red. 407 
 
 Black Tripoli. Bunches medium, shouldered, rather loose ; berries 
 large, round, purplish black ; sweet, rich, high flavored. Rather 
 late ; requires fire-heat. 
 
 Early Black July. (July Madeleine.) Bunches small, compa6l ; 
 berries small, spherical, black, bloom blue, skin thick ; flavor 
 acid, becoming rather sweet, not rich. Very early ; ripens in 
 open air soon after midsummer. 
 
 Esperioiie. Bunches very large, shouldered ; berries dark purple, 
 bloom thick ; pleasant, not rich. Rather hardy— a strong grower. 
 
 Fititindo. Bunches large, compadl, shouldered ; berries large, 
 roundish oval, dark purple ; sweet, rich, aromatic. Resembles 
 Black Hamburgh, but earlier. 
 
 Miller''s Burgimdv. Bunches short, thick, compa6l ; berries 
 roundish oval ; skin thin, black, with a blue bloom ; flesh tender, 
 sweet, high flavored. An old, well known sort, quite hardy in 
 most localities. 
 
 Schiras. Bunches long, loose, shouldered ; berries irregular, ob- 
 long oval, reddish purple, bloom thick ; flesh juicy, sweet, aro- 
 matic, excellent. Quite early ; a strong grower. 
 
 Zinfindal. Bunches large, shouldered ; berries medium, round, 
 very black ; acid, becoming good when fully ripe. 
 
 Class II. Lig/it red or brownish red. 
 
 Grizzly Frontignan. (Red Constantia, Red Frontignan, Grey 
 Muscat.) Bunches rather long, tapering, shghtly shouldered ; 
 berries above medium in size, round, compaft ; reddish grey, 
 bloom thick ; juicy, rich, musky, high flavored ; hangs well ; 
 ripens before Hamburgh and the other Frontignans. For forc- 
 ing, cold or late house. The berries are liable to shrivel, and are 
 delicate and do not keep well when ripe. 
 
 Lombardv. (Red Lombardy, Queen of Nice, Flame Colored Tokay, 
 Wantage, Rhemish Red.) Bunches large, very compadl:, requir- 
 ing thinning, shouldered ; berries large, roundish ; skin thick, 
 pale red ; flesh firm, with a moderate flavor. 
 
 Red C/iasselas. (Red Muscadine.) Bunches medium, loose, ber- 
 ries medium, round, pale green, soon becoming red ; sweet, very 
 good. Young wood red. 
 
 Red Traminer. Bunches small, compafi: ; berries small, round, 
 rose color, flavor good. 
 
 Rose Chasselas. Bunches and berries rather smaller than Red 
 Chasselas, bright rose, handsome and excellent. 
 
4o8 Foreign Grapes. 
 
 Class III. White, green, or yellow. 
 
 Charlesworth Tokay. Bunches long, compafl ; berries large, oval, 
 white ; skin thick, with a rich, excellent, Muscat flavor. Hangs 
 long, and is adapted to a forcing or late house. English. 
 
 Ciotat. (Parsley-leaved.) Bunches medium, rather loose ; berries 
 round ; skin thin, white ; pleasant, but not rich. Leaves deeply 
 divided ; grows in open air, but much better under glass. 
 
 Early White Malvasia. (Grove End Sweetwater, Early Chasselas, 
 White Mellier.) Bunches medium, shouldered ; berries small, 
 yellowish white ; skin thin ; sweet, juicy, agreeable. Early, good 
 bearer, ripens in open air. 
 
 Golden Hamburgh. Bunches large, shouldered ; berries large, oval, 
 pale yellow ; skin thin ; flesh tender, rich, vinous, showy. Ripens 
 with Black Hamburgh. A fine new white grape. 
 
 Ktiighfs Variegated Chasselas. Bunches rather long, not shoul- 
 dered, loose ; berries small, round ; skin thin, white, sometimes 
 purplish in the sun, with a sweet, pleasant flavor. 
 
 Musk Chasselas. Bunches medium, loose ; berries medium, round, 
 yellowish white ; juicy, very rich, musky. Liable to crack. 
 
 PiTMASTON White Cluster. Bunches small, compact, shoul- 
 dered ; berries large, round, amber colored, sometimes with a 
 little faint russet when fully ripe ; skin thin, flesh tender, juicy, 
 rich, of fine flavor. Open air, cold or forcing house. A seedling 
 from Black Cluster. Very early and good. 
 
 Royal Muscadine. (Chasselas, White Chasselas, Early White 
 Teneriffe, Chasselas de Fontainebleau, White Muscadine of some.) 
 Bunches large, long, sometimes shouldered ; berries rather large, 
 round, greenish, becoming a golden amber ; skin thin, flesh ten- 
 der, rich, delicious. Does not hang well — cracks some seasons. 
 Distinguished from Sweetwater by its larger berries and stronger 
 growth of shoots. 
 
 Chasselas de Bar Sur Aube much resembles ^the Royal Muscadine, 
 but is earlier, and rather superior in flavor ; the bunches, under 
 good cultivation, are often ten or twelve inches long, usually not 
 shouldered ; very produftive. For forcing or cold house. Gold- 
 en Chasselas is earlier — the bunch sets badly. 
 
 Scotch White Cluster. Bunches medium, compa6l ; berries me- 
 dium, roundish oval, white ; flesh tender, juicy, sweet, excellent. 
 
 Syrian. Bunches enormously large — have weighed 19 lbs., being 
 22 inches long and ig broad — irregular, shouldered ; berries 
 large, oval, tawny yellow ; skin thick, flesh firm, solid, moderately 
 
White, Green, or Yellow. 409 
 
 juicy and sweet, not rich. Late ; needs fire-heat ; hangs well. 
 Wood and foliage large. Supposed to be the grape of Eshcol, 
 mentioned in the Sacred Scriptures. 
 
 White Frontignan. (Muscat Blanc, White Constantia.) Bunch- 
 es medium in size or long, sometimes shouldered, usually not, 
 rather dense ; berries medium or large, round, dull white or yel- 
 low, when well ripened a beautiful amber, bloom thin, skin thin ; 
 tender, rich, perfumed — one of the best Muscat grapes. Pro- 
 dudlive in a vinery, adapted to a cold, forcing, or late house — 
 requires a dry situation ; on a wet soil not worth cultivating. 
 Ten days later than Hamburgh. 
 
 White Hamburgh. (White Lisbon, White Portugal, White Raisin.) 
 Bunches large, loose ; berries large, oval ; skin thick, greenish 
 white ; flesh with a slight Muscat, rather poor flavor. The 
 famous Portugal grape of commerce. 
 
 White Muscat of Alexandria. (Jerusalem Muscat, Malaga, 
 Frontignac of Alexandria, Passe Musqud.) Bunches very large, 
 9 to 12 inches long, loose, irregular, do not set well ; berries very 
 large, oval, pale amber, skin thick ; flesh firm, crisp, rich, deli- 
 cious, perfumed — often seedless. One of the richest Muscat 
 grapes. Needs a vinery, and best with fire-heat — hangs long. It 
 is a fi.rm-fleshed or breaking grape, and when well ripened, cannot 
 be exceeded in richness. 
 
 The Cannon-Hall Muscat is a seedling sub-variety, improved in 
 size, but hardly so rich in flavor, and uncertain in bearing. 
 
 The Tottenham Park Muscat., also a sub-variety, is not quite so rich 
 as the original, but sets better, and hangs well. 
 
 Bowood Muscat is a cross of the Cannon-Hall and Muscat of Alex- 
 andria. Bunches very large, well shouldered ; berries large, 
 inchning to obovate, greenish yellow ; flesh firm, juicy, with a 
 rich, sugary, Muscat flavor. A new variety of high promise. 
 
 Portuguese Muscat resembles the White Muscat, but is more highly 
 musk-flavored. 
 
 White Nice. Bunches very large — have weighed eighteen pounds 
 — shouldered, loose ; berries medium, or rather small, round ; 
 greenish white, approaching yellow, sweet, good, rich-flavored ; 
 hangs well. Growth strong, leaves very downy beneath. Needs 
 fire-heat. 
 
 White Rissling. Bunches medium, compa6l ; berries rather small, 
 round, juicy, tender, sprightly. 
 
 White Sweetwater. (Early White Muscadine, White Musca- 
 dine of Lind., Early Sweetwater.) Bunches medium in size, 
 loose, usually shouldered ; berries medium in size, round, yellow- 
 ish green, skin thin ; crisp, watery, sweet, moderately rich. In- 
 ferior to Royal Muscadine, but two weeks earlier, ripening by the 
 end of summer. Ripens in open air ; shoots tender. 
 
4IO Foreign Grapes. 
 
 White Tokay. (Genuine Tokay.) Bunches medium in size, com- 
 pa6l ; berries round-oval, dull white ; skin thin ; delicate, sweet, 
 perfumed. Leaves deeply five-lobed, lower surface with a silky 
 down. Ripens in open air. 
 
 Verdelho. Bunches rather small, loose ; berries small, varying in 
 size ; yellowish green, a little translucent, slightly acid, becoming 
 rich and excellent. Strong grower. 
 
CHAPTER IX. 
 
 THE STRAWBERRY. 
 
 In the cultivation of this early and delicious fruit, the requisites for 
 success are chiefly : 
 
 1. A good, deep, rich soil. 
 
 2. Clean cultivation between the rows. 
 
 3. A renewal by planting as often as once in three years. 
 
 4. Sele6lion of suitable varieties. 
 
 Soil. Any deep, rich soil, which will afford fine crops of corn and 
 potatoes, is well adapted to the cultivation of the Strawberry. To 
 be uniformly produ6live, it must be deeply trenched, either by the 
 spade or by double ploughing, and weii enriched with manure. 
 Fine crops, it is true, may be obtained without trenching, but not in 
 such excellence, profusion, or certainty, in all seasons. It rarely, 
 but sometimes happens that the soil is made too rich. The usual 
 error is the reverse. 
 
 Clean ciiltivatio7t is a most essential requisite. On a large scale, 
 it may be very cheaply accomplished by a horse and cultivator, the 
 rows being about three feet apart, and the plants a foot to a foot and 
 a half in the rows. The runners must be kept down by hoeing, or 
 treated precisely as weeds; and unless the soil is already quite 
 fertile, a dressing of manure should be applied each autumn, which 
 will proteft the roots, soak into the soil, and may be turned under 
 in spring. A light top-dressing of leached ashes is highly benefi- 
 cial to strawberry beds. 
 
 Some varieties, as the Large Early Scarlet and Dundee, will often 
 bear profusely for a single season, even when the plants run thickly 
 together ; others, and more particularly the larger sorts, must be 
 cleared of runners and kept well cultivated, or they will always bear 
 poorly. 
 
t 
 
 412 
 
 Strawberries. 
 
 Transplajiting. Early in the spring is the best season for setting 
 out strawberries. If the work is done well they will bear a mode- 
 rate crop the same season, and a heavy one the next. The best 
 plants are the well-rooted runners from last autumn. They should 
 be well taken up, so as to secure all the fibres, lifting the roots out 
 with a spade and shaking the earth carefully from them ; if pulled 
 severely by the hand the roots will be torn off. The older and dead 
 leaves should be cut off from the plants, and the roots trimmed to 
 about two and a half inches long. For ordinary field culture they may 
 be set out with a dibble (Fig. 450), care having been previously taken 
 
 -^^^ 
 
 Fig. 450. — Strawberry plant set out with 
 a dibble, or in the common way. 
 
 Fig. 451. — Strawberry plant set out by 
 spreading the roots. 
 
 to immerse the roots in mud to prevent drying. But for more finished 
 or for garden culture, it is better to spread the roots out like the 
 frame of an umbrella (Fig. 451), and set them in a hole broad 
 enough, with a small mound in the centre, on which the spread 
 roots rest, and form a cap, as shown in Fig. 452. 
 
 Fig. 452 — Hole for setting the spread roots of a strawberry plant. 
 
 Next to early spring the best season at the North for transplant- 
 ing is just after the crop has been gathered, during the period of 
 suspension in growth which occurs at that time. The plants will 
 immediately take root, become well established before winter, and 
 bear a good crop the following season. As the weather is often 
 quite dry and warm at this time, precaution must be used to prevent 
 the plants from perishing by drought. All the leaves, except the 
 small central ones, should be cut off, the roots kept wet, and care- 
 
Strawberries. 
 
 413 
 
 fully spread out when set, as just described. The earth should be 
 well settled about them with water, and mellow earth then drawn 
 over the surfaces. A covering of fine manure, an inch or two in 
 thickness, is then spread on the ground to preserve the moisture. 
 It is only in cases of severe drought that further watering is required. 
 But when given it should be copious and repeated daily until the 
 fresh leaves begin to expand. By this treatment scarcely a plant 
 will be lost. 
 
 Transplanting early in autumn, although succeeding well as far 
 south as Philadelphia, or even at New York city, is often attended 
 with failure further north, the plants being thrown out and frozen in 
 winter. Treading the earth firmly about the plants when set, les- 
 sens the liabihty to winter killing. 
 
 The following easy mode of raising the strawberry, by a sponta- 
 neous renewal of the plants, or " culture in alternate strips," is thus 
 described by A. J. Downing, and has since been successfully prac- 
 tised in various parts of the country ; 
 
 " Early in April, or in August, being provided with a good stock 
 of strong young plants, selecSl a suitable piece of good deep soil. Dig 
 in a heavy coat of stable manure, pulverizing well and raking the top 
 soil. Strike out the rows, three feet apart, with a line. The plants 
 should now be planted along each line about a foot apart in the 
 row. They will soon send out runners, and these runners should 
 be allowed to take possession of every alternate strip of three feet — 
 the other strip being kept bare by continually destroying all runners 
 upon it, the whole patch being kept free of all weeds. The occupied 
 strip or bed of runners will now give a heavy crop of strawberries, 
 and the open strip of three feet will serve as an alley from which to 
 gather the fruit. After the crop is over, dig and prepare this alley 
 or strip for the occupancy of the new runners for the next season's 
 crop. The runners from the old strip will now speedily cover the 
 new space allotted to them, and will perhaps require a partial thin- 
 ning out to have them evenly distributed. As soon as this is the 
 case, say about the middle of August, dig under the whole of the 
 old plants with a light coat of manure. The surface may be then 
 sown with turnips or spinage, which will come off before the next 
 season of fruits. 
 
 " In this way the strips or beds occupied by the plants are 
 reversed every season, and the same plot of ground may thus be 
 continued in a productive state for many years." 
 
 Mtdchmg among the plants to keep the berries from becoming 
 soiled with earth, should not be omitted. Straw answers a good 
 
414 
 
 Strawberries. 
 
 purpose, and is more easily and neatly applied, if chopped short, say 
 two or three inches. Rye straw, threshed by hand, will lie more 
 smoothly than any other long straw. Applied in autumn, straw will 
 prote6l from winter killing, and may be renewed or retained in 
 spring. Beds for family use are neatly mulched with the short mow- 
 ings of lawns. 
 
 Sele^ion of Varieties. Independently of fine quality, the selection 
 of suitable varieties is of great importance. Some sorts, celebrated 
 and highly recommended, will not yield a tenth part of the crop 
 afforded by others. The most productive, among which may be 
 mentioned the Cincinnati Hudson, the Large Early Scarlet, and the 
 Dundee, have yielded at the rate of fifty to seventy and sometimes 
 one hundred bushels per acre ; the ground, at the period of ripen- 
 ing, glowing with the dense red clusters which nearly cover the sur- 
 face ; while of such varieties as Swainstone's Seedling, Myatt's 
 Eliza, and Deptford Pine, the fruit is so thinly scattered and imper- 
 fe£l, that whole square feet are destitute of fine specimens. 
 
 As the productive qualities of strawberries depend so essentially 
 on the presence of the stamens zxvd pistils, some attention to this part 
 of the subje6l becomes indispensable to their successful culture. 
 Modern cultivators divide all strawberries into two distinft classes, 
 
 one being termed statninate (or 
 "male"), in which the stamens are 
 fully developed, and possess the 
 power of fertilizing the germ ; and 
 the other being i&rm&d. pistillate (or 
 " female "), in which the stamens 
 are abortive, or so small and im- 
 perfedlly developed that they fail 
 to accomplish fertilization. Figs. 
 453 and 454 represent the usual appearance of these two kinds of 
 
 Fig. 453. Fig. 454. 
 
 Statninate flowers. Pistillate flowers. 
 
 Fig. 455- 
 Pistillate flower, viagnified 
 
 i'ig. 45'-'- 
 Sta-minate flower, magttified. 
 
 flowers ; and Figs. 455 and 456, magnified portions of the same, 
 
Strawberries. 415 
 
 Fig. 456 exhibiting a part of the flower of the Large Early Scarlet, 
 and Fig. 455 the same of Hovey's SeedHng ; a, being the stamens, 
 and b, the pistils. By the use of a microscope it will be found 
 that the former is abundantly supplied with pollen or fertilizing dust, 
 while the latter is nearly or totally destitute. Hence Hovey's Seed- 
 ling or any other pistillate variety, can never, or but very imperfect- 
 ly, fertilize its own flowers, and the impregnation must be derived 
 from a staminate sort. 
 
 Stri6lly speaking, the term staminate applies to those only which 
 are destitute of perfedl pistils. Very few flowers, however, are 
 wholly destitute ; and most of those which have perfe6l stamens, 
 have also a greater or less number of pistils, but usually much 
 fewer than the pistillate flowers only. This imperfe6lion in the 
 pistils of staminate sorts, renders those sorts usually unprodu6live. 
 Hence the greatest bearers are mostly of the pistillate varieties, 
 fertilized by staminate sorts planted within a few feet for this pur- 
 pose. Without this assistance, derived from staminate flowers, pis- 
 tillates are either barren, or the fruit is imperfeft and distorted, only 
 a part or the outer portion of the berry nearest the stamens being 
 impregnated by the scanty supply of pollen from the nearly abortive 
 stamens. 
 
 In planting strawberry beds, it is important, therefore, to know 
 the charadler of the flowers. Nothing is easier than to distinguish 
 the two when in blossom. This distinction is given in the arrange- 
 ment of varieties -which. ioWows. About one-quarter staminates are 
 usually regarded as abundant for fertilizing a bed. To prevent 
 intermixture of the two sorts by runners, they may be planted in 
 alternate strips, as indicated by the following diagram, S representing 
 staminate, and P pistillate varieties : 
 
 p p p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 s s s 
 
 p p p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 s s s 
 
 p p p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 s s s 
 
 p p p 
 p p p 
 
 p 
 p 
 
 
 s 
 s 
 
 ^ 
 
 ■^ 
 
 p 
 p 
 
 p 
 p 
 
 p 
 p 
 
 p 
 p 
 
 
 s 
 s 
 
 
 p 
 p 
 
 p 
 
 p 
 
 p 
 p 
 
 p 
 p 
 
 •^ 
 
 < 
 
 s 
 s 
 
 s s s 
 s s s 
 
 p p p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 s s s 
 
 p p p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 
 p 
 
 p 
 
 p 
 
 p 
 
 
 s 
 
 s s s 
 
 In sele6ling two varieties for this purpose, perfect fertilization 
 
4 1 6 Stra iv berries. 
 
 requires that their season of flowering should be nearly at the same 
 time. Hence early and late flowering sorts will not succeed well 
 together. 
 
 VARIETIES. 
 
 ARRANGEMENT. 
 
 Class I. Scarlet and Pine Strawberries. 
 
 (Scarlet strawberries have small flowers ; leaves rather long, thin, and light green, sharply 
 serrate ; fruit bright color, acid or sub-acid, seed deeply sunk. {Fragaria virginiana.) 
 Pine strawberries are charaifterized by rather large flowers, leaves broad, dark green, 
 sometimes obtuse ; fruit large, not acid, rather smooth, seeds little sunk. (Fragaria 
 grandiflora.) These two sorts have been much hydridized and crossed, until it is now 
 difficult to assign many varieties to either separately.) 
 
 Se£lion I. Flowers statninate. 
 Se£lion II. Flowers pistillate. 
 
 Class II. Alpine and Wood Strawberries. 
 
 (Flowers rather small, perfeft ; leaves small, thin, light green ; fruit small, sweet, parting 
 freely from the calyx. Fragaria vesca.) 
 
 Class III. Hautbois Strawberries. 
 
 (Leaves large, pale green, on tall stalks ; fruit-stalk tall and ereft ; fruit dull purplish. 
 Fragaria elatior.) 
 
 Class IV. Chili Strawberries. 
 
 (Leaves very hairy, thick, obtusely serrate ; fruit very large, pale, insipid. Tender. Fra- 
 garia chilensis.) 
 
 Class V. Green Strawberries. 
 
 (Leaves light green, plaited ; flesh solid. Of little value.) 
 
 Class I. Scarlet and Pine Strawberries. 
 
 Seflion I. Flowers staviinate. 
 
 Agriculturist. Very large, nearly conical, sometimes cockscombed, 
 somewhat necked ; deep scarlet ; flesh firm, of a pleasant, moderate- 
 ly good flavor. A strong grower. N. J. Fails in many localities. 
 
 Albion White. Large, round, white ; slight orange to the sun. 
 
Scarlet and Pine. 
 
 417 
 
 seed pink ; sweet, juicy, good, 
 duftive. Foreign. 
 
 Strong grower — moderately pro- 
 
 (Austin, Shaker's Seedling.) Very large, round- 
 soft, usually hollow, of moderate or poor flavor. 
 
 Alice Maude. Large, conical, dark glossy scarlet ; juicy, rich, 
 excellent. Plant strong, vigorous — requires deep and rich culti- 
 vation. Forei,a:n. 
 
 Austin Shaker. 
 ish, light red 
 Produdlive. 
 
 Boston Pine. (Bartlett.) Large, roundish, very slightly conical, 
 regular ; deep red ; flesh pale scarlet, solid, rich flavored, hardy. 
 Often productive. Needs a fertile soil, and cultivation in "hills" 
 or rows. Early. Fills entirely when allowed to cover the bed. 
 
 Brighton Pine. Large conical ; deep crimson, with a rich, sub-acid 
 flavor. Early, hardy, sometimes produ6live — often a poor bearer. 
 
 British Queen (Myatt's). Very large, roundish, sometimes cocks- 
 comb-shaped ; color rich scarlet ; flesh rich, tender, rather early. 
 A poor bearer, and hence unworthy of cultivation. In England, 
 produ6live and superb. 
 
 Brooklyn Scarlet. Medium or large, long, conical, necked ; sweet, 
 flavor excellent. Produftive. By some regarded the best of the 
 famous " Tribune Strawberries." 
 
 Chorlton''s Prolific. 
 A strong grower. 
 
 Colonel Ellsworth. Large, roundish, necked, dark crimson ; rather 
 firm, flavor moderate, dry. Early, productive. Staminate. One 
 of the three " Tribune " berries. 
 
 Gushing. Rather large, roundish coni- 
 cal ; light scarlet ; flesh tender, plea- 
 sant, sprightly, of moderate flavor. 
 Phila. 
 
 Cutter, or Ctttter''s Seedling. Medium or 
 large, conical, slightly necked ; bright 
 scarlet ; soft, sweet, good. Product- 
 ive. 
 
 Downer^s Prolific. Medium, roundish 
 ovate ; dark red ; flesh soft, rather acid, 
 moderately agreeable— very produflive. 
 
 Emma. Large, roundish or cockscomb- 
 ed ; glossy crimson ; flavor good. 
 Hardy, produftive. 
 
 ErencJi's Seedling. Large, roundish oval, 
 of uniform size ; light scarlet, hand- 
 18* 
 
 Roundish, necked, light red ; melting, sweet. 
 Produ(ftive. Staten Island. 
 
 457. — Genrsce. 
 
4i8 
 
 St7'aw berries. 
 
 some ; sweet, very good. Valuable for market. Early. Vigor- 
 ous, produ£live. 
 
 Genesee. Rather large, roundish, somewhat oblate, generally 
 necked ; scarlet incHning to crimson ; tender, juicy, mild, pleasant. 
 Hardy, vigorous. Rochester, N. Y. 
 
 Georgia Mammoth. Medium, conical ; dark crimson ; firm, acid. 
 Productive — valuable for its lateness. 
 
 Goliath. Large, irregular ; scarlet ; rich, high flavor. Requires 
 much room and high culture. English. 
 
 Hooker. Large, broadly conical, regular, large specimens cocks- 
 comb-shaped ; dark crimson ; rather tender, juicy, with a fine, 
 rich flavor. An excellent sort, but rather tender, requiring winter 
 covering. 
 
 Iowa. Rather large, roundish ; light orange scarlet ; tender, juicy, 
 very acid. Early. Hardy and vigorous. Western. 
 
 Fig. 458. — Hooker Strawberry. 
 
 Fig. 459. — loiva. 
 
 Jenny Lind. Medium, conical, rich glossy crimson ; firm, juicy, 
 rich sub-acid. Mass. A valuable very early sort. 
 
 yucunda. Large, conical, rarely cockscombed ; glossy, brilliant 
 scarlet ; seeds prominent ; flesh white, with pale salmon centre, 
 firm, juicy, of moderate quality — often poor. A profuse bearer on 
 some soils, and valuable for market. Rather tender. 
 
Scarlet aiid Pine. 
 
 419 
 
 La Constante. Large, handsome, crimson ; juicy, sweet, high fla- 
 vored. A fine strawberry, but of moderate produftiveness, and 
 not adapted to general cultivation. 
 
 Keene's Seedling. Large, roundish oblate, often cockscomb-shaped, 
 shining, dark purplish scarlet ; firm, rich, high flavored. Rather 
 early. Of the highest reputation in England, but tender, unpro- 
 du(5live, and nearly valueless here. 
 
 Large Early Scarlet. Medium, roundish ovate, regular ; bright 
 scarlet ; tender, rich, excellent. Very early. Produftive at the 
 North. 
 
 The Old or Virginia Scarlet, the original wild strawberry of this 
 country, is smaller, and three or four days later. 
 
 Fig. 460. — Large Early Scarlet. 
 
 Fig. 461. — Scott's Seedling. 
 
 Le Baron. Large, obtuse conic, dark scarlet ; sweet, rich, melting. 
 Produftive. L. L 
 
 Longworth's Prolific. Large, roundish, broad at base ; light 
 crimson ; flesh scarlet, firm, rich, brisk, acid. Vines vigorous, 
 produ6live. Cincinnati. 
 
 Monitor. Quite large, roundish ; bright scarlet ; firm, good. 
 Vigorous grower. Produ6live, and perhaps best of the three 
 " Tribune Strawberries." 
 
 Pyramidal Chillian. Medium, conical, dark scarlet ; juicy, sweet, 
 and rich. Bears for a Ions time. Staminate. 
 
 Ross Phoenix. Large, usually cockscombed or compressed, dark 
 
420 
 
 Straivberries. 
 
 red ; flesh firm, of fair flavor. Season medium. Sometimes very 
 produftive ; but usually fails on heavy clay, and scorches on light 
 gravel. An uncertain variety. Now superseded. 
 
 Scotfs Seedling. Rather large, elongated conic, regular; light 
 scarlet ; flesh pale red, not very juicy nor high flavored. Mass. 
 
 Stinger's Seedling. (Union, erroneously.) Large, roundish ovate 
 or cockscomb-shaped ; scarlet ; stalk stiff. New. Penn. 
 
 Triomphe de Gand. Quite large (often two inches longest dia- 
 meter under good cultivation), sometimes irregularly roundish, 
 more frequently much cockscombed ; crimson ; flesh rather firm, 
 with a mild, sweet, very good flavor. Plant vigorous, hardy, and 
 
 P"ig. 462. — T7-iotnphe de Gand. 
 
 Fig. 463. — Trollope' s ViSloria. 
 
 moderately produftive- 
 of runners. Belgian. 
 
 Fig. 464. — ■Walker' s Seedling;. 
 
 -requiring good cultivation and the removal 
 
 Vidoria. (Trollope's Vi6loria, Boyden's 
 Mammoth, Union.) Very large, near- 
 ly round, regular ; light red ; flesh 
 pale red, tender, moderately rich, 
 juicy, sweet — often nearly flavorless. 
 Plant hardy, moderately vigorous, not 
 very produftive. English. 
 
 Vicomtesse Hericart de Thury. Ra- 
 ther large, conical, sometimes cocks- 
 combed, scarlet ; firm, rich. Early 
 and produftive. Lobes of the leaves 
 short and roundish, crimped. French. 
 
 Walker's Seedling. Rather large, 
 regular, conic ; deep glossy crimsoi;, 
 becominar maroon ; flesh crimson. 
 
Scarlet and Pine. 
 
 421 
 
 tender, juicy, with a fine, rich, brisk flavor. Handsome, excellent, 
 produ6live. Roxbury, Mass. 
 
 Wilson's Albany. (Albany Seedling, Wilson.) Large, broadly 
 conic, pointed ; deep crimson ; flesh crimson, tender, brisk acid, 
 becoming rich and agreeable when fully ripe. Exceedingly pro- 
 
 Fig. 465. — Wilson's Albany. 
 
 du6live and hardy, and succeeds well as a market sort at the 
 North, South, and West. 
 
 Seilion II. Flowers pistillate. 
 
 Bishop's Orange. Large, regularly conical ; light scarlet approach- 
 ing orange ; flesh firm, flavor rather acid ; growth low ; leaves 
 hairy. Superseded. 
 
422 
 
 Strawberries. 
 
 Black Prince. Large, roundish ovate, often approaching oblate, 
 seeds slightly sunk ; flesh firm, with a mild, agreeable, fine flavor. 
 Season medium ; hardy, rather productive. Leaves large, flat ; 
 petioles quite downy. Variable and unreliable. 
 
 Burr's New Pine. Medium or large, an inch to an inch and a 
 fourth in diameter, roundish conical, smooth, even, and regular, 
 seeds scarcely sunk ; color pale red ; flesh whitish pink, very ten- 
 der, flavor fine. Prolific and with perfeft berries. 
 
 Crvnso?t Cone. (Dutch Berry.) Medium, uniformly conical ; bright 
 crimson, rich, acid. Varies much in produfliveness. 
 
 Fig. 466. — Burr's New Pine. 
 
 Fig. 467. — Hovey's Seedling. 
 
 Diadem. Large, round, light scarlet, showy ; fine and pleasant. 
 Plant healthy and hardy. L. L 
 
 Fillmore. (Feast's Fillmore.) Large, of uniform size, dark, glossy ; 
 solid, sweet, aromatic — sometimes poor. Often very produ6live 
 — frequently fails. 
 
 Green Prolific. Large, roundish, orange scarlet ; good, rather acid 
 — valuable. A thrifty grower — produ6live. N. J. 
 
 Hovey's Seedling. Quite large, roundish oval, approaching coni- 
 cal ; color deep shining scarlet ; seeds slightly sunk ; firm, 
 rather rich, good. Very "large, showy, productive, and hence fine 
 for market. Season medium. With high cuUure it has been 
 made very produflive. Well known and popular, but partially 
 fails in many localities. 
 
 Hudson. (Hudson's Bay, Old Hudson.) Rather large, ovate, usu- 
 
Scarlet and Pine. 423 
 
 ally with a neck, often without, dark rich red ; flesh firm, of a high 
 brisk acid flavor, requiring full maturity to be fine. Rather late. 
 Profusely produftive. Formerly the great market variety of Cin- 
 cinnati ; now partially superseded. Valuable for preserving. 
 
 Jejiny^s Seedling. Large, roundish conical ; dark rich red ; firm, 
 rich, sprightiv sub-acid. Excellent for preserving. Late. 
 Hardy. 
 
 McAvoy's Superior. (Buflalo Seedling.) Rarge, roundish ob- 
 late, more or less necked ; light crimson becoming deep crimson ; 
 flesh scarlet, tender, juicy, very rich, vinous. Tender and will 
 not bear long carriage. Medium season. Hardy, vigorous, and 
 produdtive. Ohio. 
 
 McAvofs Extra Red. Large, irregularly oblate, generally necked ; 
 color deep scarlet ; tender, juicy, acid, not rich. Excellent for 
 preserving. Cincinnati. 
 
 Monroe Scarlet. Rather large, roundish ; light scarlet ; tender, 
 juicy, of good flavor. Rochester, N. Y. 
 
 Moyanienshig. Rather large, broadly conical ; deep crimson ; seeds 
 numerous and deeply imbedded ; flesh red, firm, acid. Phila. 
 Passing out of favor. 
 
 Neck Pine. Large, with a slender neck ; color light red ; flesh 
 nearly white, rather acid, of fine flavor. Very productive, early — 
 much cultivated at Cincinnati. 
 
 RussEL. (Russel's Seedling, Russel's Prohfic.) Very large, round- 
 ish conic, somewhat irregular, slightly necked ; bright crimson ; 
 slightly acid, rich, very good. Resembles McAvoy's Superior — 
 not equal to it in flavor, but exceeds in produ6liveness. 
 
 Peabody. Quite large, irregular conic and cockscombed ; deep 
 crimson ; flesh firm, sweet, rich, excellent flavor. Too poor a 
 bearer to be of value. S. C. Hardy at the North. 
 
 Orange Prolific. Large, roundish, sometimes oblate, often necked ; 
 deep crimson ; seeds deejaly imbedded ; flesh rather firm, brisk, 
 acid. Rochester, N. Y. 
 
 Pennsylvaftia. Rather large, broadly conical ; deep crimson ; 
 flesh red, rather firm, acid. Phila. 
 
 Pfince^s Climax. Large, conical; bright scarlet; good. Produ6l- 
 ive. Plant vigorous. L. L 
 
 Ri'i/al Hiidson (Burr's). Medium, conical ; deep crimson ; firm, 
 brisk, sub-acid. Hardy and productive. Columbus, Ohio. 
 
424 
 
 Strawberries. 
 
 Scarlet Cone. Large, conical ; bright scarlet, beautiful. Vigorous 
 and produ6live. Rochester, N. Y. 
 
 Western Queen. Rather large, roundish conical ; rich, glossy dark 
 red ; flesh firm, juicy, sub-acid, sprightly, agreeable. Cleveland, 
 Ohio. 
 
 Willey. Medium, roundish ; deep crimson ; firm, sprightly, acid — 
 good for preserving. Resembles Hudson. Improves by hanging 
 long. 
 
 Class II. Alpine and Wood Strawberries. 
 
 Bush Alpine. The Red and White Bush Alpine resemble the 
 common Alpines in every particular, except in an entire destitu- 
 tion of runners. Hence they grow in compa6l bunches, and are 
 considered valuable as edging for kitchen garden beds. They 
 are necessarily propagated by dividing the roots. They bear 
 through the whole season, even more uniformly than the common 
 Alpines. 
 
 The Alpine and Wood Strawberries are easily propagated from 
 seed, with very little or no variation. 
 
 Red Alpine. (Alpine Monthly.) Rather small, long conical ; seeds 
 not sunk ; color red ; quite sweet, mild, not high flavored. 
 Ripens a good crop just after the usual strawberry season, 
 and if damp and shaded on a deep rich soil, through the season 
 till winter frosts. An abundant autumnal crop is secured by 
 clipping the spring blossoms. 
 
 The White Alpine is quite similar, except in its light yellowish or 
 nearly white fruit. 
 
 Red Wood. Resembles the Alpine in size, 
 flavor, and general appearance, but has 
 rounder fruit, and does not continue so 
 long through the season. 
 
 The White Wood only differs in its light 
 colored fruit. 
 
 The Wood Strawberries are of little value. 
 
 Class III. Hautbois Strawberries. 
 
 Belle Bordelaise. Medium, conical, with a 
 fine musky flavor. One of the best of the 
 Hautbois. 
 
 |bP»^ Prolific. (Cdnical Hautbois, Musk Haut- 
 
 Prolific Hautbois. bois. Double Bearing.) Large, long ovate 
 
Chili and Green. 425 
 
 conical ; light purple becoming dark purplish red ; surface slightly- 
 irregular ; seeds projecting ; much esteemed by some for its 
 rich, fine musky flavor, and disliked by others. 
 
 The Chili and Green Strawberries appear to be unworthy of 
 cultivation. Of the former, Wilmofs Siiperb, a very showy, large, 
 roundish or cockscombed fruit, with a pale red surface, and hollow 
 insipid flesh, has excited the most attention. 
 
CHAPTER X. 
 
 THE CURRANT AND GOOSEBERRY. 
 
 The Currant, from its hardiness, free growth, easy culture, great 
 and uniform produ6liveness, pleasant flavor, and early ripening, is 
 one of the most valuable of our summer fruits. 
 
 It is propagated, like the gooseberry, from cuttings, for which 
 vigorous shoots of the last year's production should be chosen. 
 Half the buds only at the top of the shoot, should be left ; and the 
 plants may be kept trained up to a single stem, a few inches high, 
 when the branches should radiate on all sides in an upward dire6lion 
 so as to form a handsome spreading top. Currant bushes, if per- 
 mitted to sucker moderately, will, however, endure for a longer time, 
 as the new shoots, sending out roots of their own, afford, in fa6l, a 
 spontaneous renewal. But care is needed that they do not form too 
 dense a growth. 
 
 The currant being one of the hardiest and most certain fruit-pro- 
 ducing bushes, it for this reason is badly neglecfted. Good cultivation 
 and pruning will more than triple the size of the fruit. Old bushes 
 should have the old and stunted wood cut out, and thrifty shoots 
 left at regular distances. Old manure should be spaded in about the 
 roots, and the soil kept clean, cultivated, and mellow. As the cur- 
 rant starts and expands its leaves very early, this work should be 
 performed as soon as the frost leaves the soil. 
 
 Pruning the Gooseberry and Currant. In the culture of 
 the gooseberry and currant three distinct modes are adopted. The 
 first, which is quite common in this country, is to plant the bushes 
 along garden fences, where they often grow up with grass, and, 
 being neither cultivated nor cared for, the fruit becomes small and 
 of little value. This is the worst mode. 
 
 The next is to cultivate, but not prune them. The fruit on such' 
 bushes- is fine while they are young, but as they become filled with 
 a profusion of old bearing wood it diminishes in size. 
 
 The third and best mode is to give them good, clean cultivation, 
 
Currants. 427 
 
 and to keep up a constant supply of young bearing wood, yielding 
 large and excellent crops. 
 
 The currant and gooseberry, like the cherry, bear their fruit on 
 shoots two or more years old ; and it is important that a succession 
 of strong young shoots be maintained for this purpose. The 
 branches of the heads should therefore be distributed at equal dis- 
 tances, and the old bearing spurs cut out when they become too 
 thick or enfeebled, and new shoots allowed successively to take their 
 place. 
 
 When the young gooseberry or currant bush is set out, all the 
 buds or suckers below the surface of the ground should be pre- 
 viously cut off clean, so as to form a clear stem. It is often recom- 
 mended that this stem be a foot high before branching — which does 
 well for the moist climate of England ; but under our hot suns it is 
 better that the branches begin near the surface of the ground. 
 
 Old currant bushea, such as have grown up to a thick mass, may 
 be greatly improved, and will increase the fruit several times the 
 size, by thinning out clean all the old crooked wood, and leaving a 
 sufficient number of young stems at equal distances, to bear the 
 future crop. 
 
 The English gooseberry, in this country, will remain free from 
 mildew only so long as it is kept in a vigorous growing condition by 
 frequent and judicious pruning, so as to give a constant succession 
 of strons: shoots. 
 
 Class I. Red and White Currants (Ribes rubrum). 
 
 Attra£lor. Large, very white, handsome, strong grower and produc- 
 tive. French. 
 
 Caucasian. Berries very large, red, bunches long. Growth vigor- 
 ous, very productive, of fine quality. New and valuable. 
 
 Cherry Currant. Very large, nearly twice the size of the com- 
 mon Red Dutch, often five-eighths of an inch in diameter ; round, 
 dark red, clusters moderately short, quite acid. Growth large, 
 tall, and luxuriant. Sometimes unproductive. Italy. The flavor 
 is improved by hanging long. 
 
 Dana's New White. Large, white, transparent ; bunches large, 
 compa6l. A strong, upright grower, produdlive. New. Pro- 
 mising. 
 
428 
 
 Red and White. 
 
 Fertile d' Angers. Fruit large, red ; bunches long. Resem- 
 bles Versaillaise. Excellent. 
 
 Gondoin Red. Large, growth vigorous. The leaves and fruit hang 
 long. It proves of good quality by the first of September. Much 
 earlier, it is sour and unpalatable. 
 
 Gondoin White. Fruit large,, whitish yellow, less acid than most 
 other sorts, of excellent quality. A strong grower and produ(5live. 
 
 Knighfs Large Red. Large, red, bunches quite long ; resembling 
 
 Fig. 469. — Cherry Currant. 
 
 Red Dutch. Produ(5live. Requires high cultivation to develop 
 its good qualities. 
 
 Knighfs Sweet Red. Size of berries moderate, or nearly as large 
 as Red Dutch — lighter colored than the latter and slightly less 
 acid. This is not a sweet currant, and is rather more acid than 
 White Dutch. 
 
 Palluau. (Fertile Currant of Pallua.) Large, dark red. Productive, 
 nearly the size of the Cherry Currant. French. New. 
 
 Prince Albert. Large, light red, ripens quite late. Growth 
 strong, productive. 
 
Gooseberries. 429 
 
 Red Dutch. A little larger than the common old red currant, 
 and clusters much longer, and a little less acid. 
 
 Red Grape. Large, bunches long, clear red, rather acid. Produc- 
 tive, growth spreading. 
 
 Transparent. Large, yellowish white, very produ6live, resembles 
 White Dutch, but larger. 
 
 Versaillaise. (La Versaillaise.) Large, nearly equal to Cherry 
 Currant in size, but less acid ; deep red, bunches long. Produc- 
 tive, valuable. French. New. 
 
 Victoria. (May's Vidloria, Goliath.) Fruit rather large (a little 
 larger than Red Dutch) ; red, bunches very long, ripens rather 
 late and hangs long. Growth strong, spreading. Requires high 
 cultivation to give full size to the bunches. 
 
 White Dutch. Full medium in size, yellowish white, bunches 
 rather long ; less acid than Red Dutch and other red currants. 
 
 White Grape. Large (rather larger than White Dutch) ; bunches 
 rather short, quality excellent. Growth rather spreading and 
 moderately vigorous. 
 
 Class II. Black Currants (Ribes 7iigrum). 
 
 Black Naples. Large (sometimes five-eighths of an inch in diame- 
 ter), black ; bunches small, with a strong musky flavor. A coarse 
 grower. The best of the black currants. 
 
 Common Black or Black English. Large, one-third of an inch in 
 diameter, quite black, clusters very short ; with a strong odor, 
 flavor poor. 
 
 THE GOOSEBERRY 
 
 VARIETIES. 
 
 Of the English gooseberries many hundreds have been named 
 and described, and large numbers have been imported and tried in 
 this country, but they generally mildew and become worthless after 
 bearing a year or two, although the bearing may be prolonged by 
 high culture, mulching, and free pruning. Among those which have 
 succeeded best, a few are selefted below. 
 
 Crowfi Bob. (Melling's Crown Bob.) Large, often an inch and a 
 fourth long, roundish-oval, red, hairy, flavor of first quality ; 
 branches spreading or drooping. 
 
430 
 
 Gooseberries. 
 
 Parkinsofi's Laurel. Large, obovate, green, downy, flavor of first 
 quality ; branches rather ere6l. 
 
 Red Warrington. Rather large, roundish-oblong, hairy ; flavor of 
 
 Fig. 470. — Crown Bob. 
 
 first quality. Hangs long without cracking, and improves in 
 flavor. Branches drooping. 
 
 Fig. 471. — Whitestnith. 
 
 Roaring Lion. (Farrow's Roaring Lion.) Very large, oblong-oval, 
 red, smooth ; flavor fine ; hangs long, branches drooping. 
 
Gooseberries. 
 
 431 
 
 Wellingtoii's Glory. Large, rather oval, very downy, skin quite 
 thin ; flavor excellent ; branches ereft. 
 
 Whitesmith. (Woodward's Whitesmith.) Rather large, a little 
 over an inch long, roundish-oval, slightly approaching oblong, yel- 
 lowish white, very slightly downy, flavor of first quality ; branches 
 rather ereft. 
 
 AMERICAN VARIETIES. 
 
 Downing's Seedling. Medium or rather large, oval, pale red ; bush 
 strong, upright, produ6live. 
 
 Houghton's Seedling. (American Seedhng.) Fruit small, oval, 
 commonly about three-fourths of an inch long ; skin smooth, thin, 
 glossy, a pale, dull reddish brown, marked with faint greenish 
 lines ; flesh tender, juicy, sweet, pleasant. Ripens soon after 
 
 Fig. 472. — Hottghto}C s Seedling- 
 
 midsummer. Not high flavored, as compared with the best Euro- 
 pean sorts, but a profuse bearer, always free of mildew, and of 
 very easy cultivation. A seedling from a wild American species. 
 Origin, Salem, Mass. 
 
 Mouiitai7i Seedli}tg. This sort resembles the Houghton, but is 
 ra'ther larger in size, has a thicker skin, and is slightly inferior in 
 quality. 
 
CHAPTER XI. 
 
 THE RASPBERRY AND BLACKBERRY. 
 
 Propagation. Most varieties are increased with great facility by 
 suckers ; a few, as the American Black and American White, are 
 propagated readily by layers, the tips of the recurved branches when 
 slightly buried, soon taking root. New varieties are raised from 
 seeds, and come into bearing the second year. 
 
 The soil for the raspberry should be rich and approaching moist, 
 and an admixture of swamp muck is useful. A strong deep loam 
 is the only soil from which a full crop may be expefted every sea- 
 son. If sandy or gravelly, or a stiff, cold clay, it cannot be relied 
 upon. But the most important requisite is depth, only to be attained 
 by deep trenching, and which will go far towards affording a remedy 
 for any natural defeifl of the soil. The most tender varieties may 
 be raised on higher, drier, and firmer spots of ground, being there 
 less liable to severe frosts in cases where winter covering cannot be 
 applied. 
 
 The culture is simple. It consists in pruning each spring, keep- 
 ing all weeds and grass well cleared away from the stems, and the 
 soil mellow and clean by cultivation. 
 
 The pruning should be done early in spring. It consists in cutting 
 out all but the last year's growth, together with all the smaller shoots, 
 even with the ground, leaving only five or six of the last summer's 
 canes for future bearing. These are to be cut off three or four feet 
 high, and neatly tied together, using a stake to stiffen them if neces- 
 sary. In tying, they should be allowed to spread slightly at the top, 
 in the form of a wine-glass (Fig. 473). The distance asunder should be 
 about four feet. Another mode is to stretch a wire along the row, 
 spread the canes out in conta6l with it, and secure them by cord or 
 wire loops (Fig. 474). 
 
 In many parts of the Northern States, some tender varieties need 
 winter proteftion. This is easily given, by covering the stems, When 
 prostrate, very thinly with eartli ; placing a small mound of earth 
 
Raspberries. 
 
 433 
 
 against the bottom of the stems before laying them down, to bend 
 upon and prevent breaking. This covering is removed early in 
 spring. It will be found to prove very useful, even when not neces- 
 
 Fig. 473- 
 
 Fig. 47J 
 
 sary to prevent winter-killing, by rendering the crop larger and more 
 certain. 
 
 A plantation of raspberries will continue in bearing five or six 
 years, when it sliould be renewed. If it remain longer, the fruit 
 becomes small, and the crop gradually declines. 
 
 VARIETIES. 
 
 Allen'' s. Medium or rather large, roundish, deep red, of moderate 
 quality ; canes very strong, upright, hardy, increasing rapidly by 
 suckers. Has proved produtlive in some localities when the canes 
 were well thinned, but mostly found of little or no value. 
 
 American Black. (Thimble-berry, Common Blackcap.) Rather 
 small, hemispherical, flavor rich, sub-acid. Rather late. Shoots 
 long, purple, recurved. The Doolittle Black-Cap is a sub- 
 variety of greater produftiveness, and usually increased in size by 
 garden culture. 
 
 The American White is similar in all respefts, but with light yellow 
 fruit and shoots. 
 
 American Red. (Common Red.) Size medium, roundish, light red, 
 sub-acid ; shoots vigorous, long, branching. Rather early, or a 
 week before the Antwerps. 
 
 Barnet. Large, roundish-conical, bright purplish-red, flavor rich, 
 agreeable ; canes long, yellowish green, much branched, when 
 young very bristly towards the top. English. Has not succeeded 
 well in this country. 
 
 Belle de Fontenay. Large, red ; canes of dwarf growth with 
 large leaves. Bears a crop in autumn under favorable circum- 
 stances. Hardy. 
 
 Catawissa. Size medium, dark reddish purple ; sub-acid, mode- 
 rately good. Ripens in August and September. Vigorous and 
 productive, slightly tender. Columbia co.. Pa. 
 
 '9 
 
434 
 
 Raspberries. 
 
 Col. Wilder. Large, roundish, slightly conical, cream-colored, 
 semi-transparent ; flavor fine. Growth very vigorous, quite hardy, 
 produ6tive, ripening early, and for several successive weeks. 
 Raised by Dr. Brinckle of Philadelphia, from seed of the 
 Fastolflf. 
 
 Cope. Large, conical, bright red ; canes with red spines. Double- 
 bearing. An old, late ripening sub-variety of the Red Antwerp. 
 Now superseded. 
 
 Cretan Red. Size medium, roundish-conical, deep purplish red, 
 sub-acid, good ; canes rather upright, grey, nearly smooth ; leaves 
 light colored. Rather late. Produ6live, and succeeds well on 
 light soils. 
 
 Cushing. Large, roundish-conical, crimson, of fine flavor. Early. 
 Produ6live — a moderate grower. 
 
 Emily. Large, roundish-conic, light yellow ; canes vigorous, with 
 white spines. Produftive. 
 
 Fastolff. Very large, obtuse conical, somewhat roundish, bright 
 
 FiK- 475- — Col. Wilder Raspberry. 
 
 Fig. 476. — Fastolff Raspberry. 
 
 purplish red, rather soft, rich, high flavored. Canes rather ereft, 
 branching. 
 
 French. (Vice-President French.) Large, roundish, slightly coni- 
 cal, deep red, bloom thin ; juicy, sweet, mild, quality very good. 
 Rather late, productive. 
 
 Franconia. Large, rather firm, obtuse-conical, dark red, flavor 
 rich, sub-acid ; canes strong, spreading, branching, yellowish 
 
Raspberries. 4-2 c 
 
 brown. Leaves rather narrow. A few days later than Red Ant- 
 werp. Productive. Hardy. 
 
 FhUoh. Large, round, deep red ; vigorous and productive. Raised 
 by Dr. Brinckle' of Philadelphia. 
 
 Gen. Patterson. Large, round, crimson ; adheres to stalk. Vio-or- 
 ous, produdive. Dr. Brinckle. *' 
 
 Hornet. Quite large, ovate conical, sometimes roundish, rich 
 crimson, very good. Canes strong and produdive. Moderately 
 
 Knevett's Giant. Quite large, rounded-conical, deep red ■ flesh 
 rather firm, adhermg partly to the stalk ; of excellent qualitv. 
 Lanes strong, hardy, spines small, few. Produdive 
 
 Fig- 477- — tfudson River Antwerp. 
 
 "w'?r'' Ri^ER Antwerp. Large, conical or pointed; dull red 
 with a slight bloom ; firm, moderately juicy, sweet. Canes stout, 
 
43 6 Raspberries. 
 
 short, with few spines, dull grey. Its firm flesh and produ6live- 
 ness render it a valuable sort for market. 
 
 Large-Fruited Monthly. Above medium, roundish, of fine flavor. 
 Hardy. Needs close pruning in spring. Spines numerous. 
 
 Magnum Bonum. Large, yellowish, resembles Yellow Antwerp. 
 Produflive, vigorous. 
 
 Merveille de Quatre Sazsons. (Marvel of the Four Seasons.) Large, 
 bright red, fruit in long spikes. Very productive, and under favor- 
 able circumstances ripening till mid-autumn. 
 
 A yellow variety has been raised similar to the above. 
 
 NortJutinberland Fillbasket. Rather large, roundish, deep red ; 
 pleasant, sub-acid, good. Canes vigorous, spines numerous. 
 Produ6live. English. 
 
 Ohio Everbearing. Resembles, in all respe6ls, the American 
 Black, except in a continued succession of fruit till mid-autumn. 
 
 Orange. (Brinckle's Orange.) Large, ovate, color a beautiful 
 bright orange, flavor excellent. Hardy and very productive. 
 Raised by E)r. Brinckle, of Philadelphia, and regarded by some 
 as the best of all raspberries, but too soft for marketing. 
 
 Philadelphia. Fruit medium or large, firm dark red, of moderate 
 quality. Canes strong, upright, smooth, 
 purple. Hardy and very produ6live. 
 
 Pilate. Large, red, firm, very good. 
 
 Red Antivejp. (True Red Antwerp, Old 
 Red Antwerp, Knevett's Antwerp.) 
 Large, roundish or rounded conical, 
 dark red, with large grains and thick 
 bloom ; juicy, sprightly, rich. Canes 
 large and tall ; spines many, light red. 
 At the South the Antwerps fail from the 
 heat of the sun. 
 
 Tlumderer. Rather large, rounded-coni- 
 cal, deep red ; sub-acid. Productive. 
 Resembles Franconia. English. 
 
 Philadelphia Raspbeiry. Vicloria. Medium or large, dark red; 
 canes short, productive. Egnlish. 
 
 Walker. Large, round, deep red ; firm, adheres to the stalk. Dr. 
 Brinckle. 
 
 White Transparent. Size medium, conical, rich cream color. 
 
 Woodward. Size medium, round or roundish-ovate, deep red. 
 Ripens very early. Dr. Brinckld. 
 
Blackberries. 
 
 437 
 
 Yellow Antwerp. (White Antwerp.) Quite large, conical, often 
 long-conical, light yellow, with fine bristles, flavor rich and excel- 
 lent. Rather tender — needs winter protection at the North, which 
 renders it less valuable than some other sorts of no better flavor. 
 Now nearly superseded. 
 
 THE BLACKBERRY. 
 
 The Blackberry requires nearly the same treatment as the Rasp- 
 berry ; but being a more rampant grower it should have more room, 
 and needs more pruning or pinching. The distances of the rows 
 may be six to eight feet apart, and the plants, if kept single, two feet 
 in the row. Sometimes they are allowed to grow thickly or in a con- 
 tinuous line, in which case they should be kept well cultivated and 
 properly pruned. 
 
 Constant cultivation is always better than much manuring. 
 
 Pruning the blackberry is commonly but little understood. Wc 
 hear complaints of the rambling and straggling growth of this bush, 
 etc., extending across alleys, tearing dresses, at the same time prov- 
 ing unprodu6live. This is owing to a negledl of summer pruning. 
 As soon as the new shoots ha\'e reached three and a half feet in 
 height, the ends should be pinched off with the thumb and finger, 
 which will cause the protrusion of laterals. These in turn are to be 
 pinched off when they have grown eighteen inches. It will be neces- 
 sary to pass along the rows every two weeks in doing this work, as 
 new shoots will be constantly thrown out during the entire summer. 
 The plants being thus kept within bounds, will present the neat. 
 
 !■:§. 479 
 
 ^« 
 
 0^ 
 
 compa6l, and productive bushes shown in Fig. 479, instead of the 
 unproduflive stragglers, if left untouched, represented by Fig. 480. 
 
438 
 
 Blackberries. 
 
 Covering Blackberries. The following mode of covering is 
 described in the Country Gentleman, by Am'os Fish, of Bethlehem, 
 N. Y., and is adapted to cold regions : 
 
 " At the approach of winter remove the stakes and lay the bushes 
 at right angles from the rows, flat on the ground, and cover them 
 two or three inches deep with earth, as follows : — Cut off the limbs 
 within one and a half inches of the canes, at the right and left hand 
 sides of the row, making flat bushes. ' Shorten-in' the remaining 
 limbs by cutting off the slender ends ; then, with a digging or dung 
 fork, loosen the earth about the roots, and remove some, laying the 
 roots loose on one side, so that in laying down the roots shall be 
 bent instead of the canes being broken. When laid down use 
 bricks to hold them down while covering, and remove the bricks 
 when in the way. The bushes should be raised up and the stakes 
 replaced as early in the spring as the frost is out of the ground, 
 wliich can be easily done with a fork if the rows are laid down singly 
 instead of lapping over one another." 
 
 VARIETIES. 
 
 Crystal Wliite. Large, roundish-oval, a clear rich white when fully 
 ripe ; of a sweet, good flavor. Ripens early in August. Albion, 
 Illinois. 
 
 Dorchester. Rather large, -oblong, black. 
 Vigorous grower — productive. Bears car- 
 riage well. Early August. Beverly, Mass. 
 
 Holcoinb. Large, oblong, black, sub-acid (sweet 
 for a blackberry), high flavored. Early, con- 
 tinues to ripen for a long time. Produftive, 
 hardy. D. S. Dewey, Hartford, Conn. 
 
 KHtati>inv. Fruit quite large, oblong ovate, 
 black ; with a sweet, rich, high flavor. An 
 excellent new variety. New Jersey. 
 
 New7nan''s Thornless. Fruit rather large, oval, 
 flavor very good. Canes of moderate growth, 
 nearly free from spines. Early August. 
 Ulster CO., N. Y. 
 
 Fi- i,%\—Kittati„ny. New Rochelle. (Miscalled Lawton.) Quite 
 large, ovate, black, soft, sweet ; shining when 
 fully ripe ; acid before maturity. Ripens through August. Canes 
 tender in severe chmates. Origin, New Rochelle, N. Y. 
 
 Wilson's Early. Larg , quite early. Crop ripening nearly together 
 New. 
 
SELECT LISTS OF FRUITS. 
 
 LIST OF APPLES 
 For Maine and similar latitudes east. 
 
 Summer, 
 
 Sops of Wine. 
 
 Red Astrachan. 
 
 American Summer Pearmain. 
 
 Early Sweet Bough. 
 
 Williams' Favorite. 
 Early Harvest. 
 Benoni. 
 
 Autumn. 
 
 Porter. 
 Gravenstein. 
 Winthrop Greening. 
 
 Autumn Strawberry. 
 Duchess of Oldenburg. 
 Fall Orange. 
 
 Winter. 
 
 Hubbardston Nonsuch. Ribston Pippin. 
 
 Baldwin, for warmer parts of the Tallman Sweet. 
 
 State, or grafted standard Danver's Sweet. 
 
 height. Minister. 
 
 Rhode Island Greening, grafted Domine. 
 
 standard height. Fameuse. 
 
 Jewett's Red. Pomme Gris. 
 Roxbury Russet. 
 
 M. P. Wilder, President of the American Pomological Society, fur- 
 nishes the following 
 
 Selefl list of Apples for Massachusetts : 
 
 Best Six Varieties. 
 
 Williams. 
 Early Bough. 
 Gravenstein. 
 
 Hubbardston Nonsuch. 
 
 Fameuse. 
 
 Baldwin. 
 
440 
 
 Selefl Lists of Fruits. 
 
 Red Astrachan. 
 
 Rhode Island Greening 
 
 Ladies' Sweet. 
 
 Fameuse. 
 
 Baldwin. 
 
 Tallman Sweet. 
 
 Best Twelve Varieties. 
 
 Williams. 
 Early Bough. 
 
 Gravenstein. 
 Hubbardston Nonsuch 
 Porter. 
 
 Li^t of Apples for New York and adjacent ?'egion. 
 Summer. 
 
 Early Harvest. 
 Red Astrachan. 
 Early Joe. 
 
 Late Strawberry. 
 Porter. 
 Gravenstein. 
 Munson Sweet. 
 
 Primate. 
 Sweet Bough. 
 
 Autumn. 
 
 Duchess of Oldenburg. 
 
 Lowell. 
 
 Dyer. 
 
 Twentv Ounce. 
 
 Winter. 
 
 Tompkins Co. King. 
 
 Peck's Pleasant. 
 
 Fall Pippin. 
 
 Westfield Seek-no-further. 
 
 Hubbardston Nonsuch. 
 
 Golden Russet of Western N. Y. 
 
 Yellow Bellflower. 
 
 Jonathan. 
 
 Rhode Island Greening. 
 
 Baldwin. 
 
 Roxbury Russet. 
 
 Northern Spy. 
 
 Wagener. 
 
 Swaar. 
 
 Tallman Sweet. 
 
 Esopus Spitzenburgh. 
 
 A vote of the Fruit Growers' Society of IVesterti New York gave 
 the following as the best six varieties for market : 
 
 Baldwin. Rhode Island Greening. 
 
 Tompkins Co. King. Roxbury Russet. 
 
 Golden Russet of Western N. Y. Northern Spy. 
 
 List for Pennsylvania, Northern Maryland, Qr'c. 
 Summer. 
 
 American Summer Pearmain. 
 Red Astrachan. 
 Early Harvest. 
 
 Summer Rose. 
 Sweet Bough. 
 Summer Oneen. 
 
SeleB L ists of Fiit its. - 44 1 
 
 Autumn. 
 
 Fallawater. Maiden's Blush. 
 
 Fall Pippin. Townsend. 
 
 Porter. 
 
 Winter. 
 
 Baldwin. Roxbury Russet. 
 
 Bullock's Pippin. Smokehouse. 
 
 Rambo. Wine Apple. 
 R. I. Greeninsf. 
 
 List for A^orthern hidiatia, Illinois, and A'orthern and Cetitral 
 
 Ohio. 
 
 Summer, 
 
 Early Harvest. High Top Sweet. 
 
 Carolina Red June. Red Astrachan. 
 
 Benoni. Keswick Codlin. 
 
 Early Pennock. Hocking. 
 
 Autumn. 
 
 Autumn Strawberry. Fameuse. 
 
 Bailey's Sweet. Fall Pippin. 
 
 Dyer. Fulton. 
 
 Duchess of Oldenburg. Siberian Crab. 
 
 Haskell Sweet. Holland Pippin. 
 
 Lowell. Mother. 
 
 Maiden's Blush. Rambo. 
 Ramsdell's Sweet. 
 
 Winter. 
 
 Winesap. Minkler. 
 
 Rawle's Janet. Tallraan Sweet. 
 
 Domine. Yellow Bellflower. 
 
 Jonathan. Northern Spy. 
 
 Willow Twig. Roman Stem. 
 
 Carthouse, or Red Romanite. Swaar. 
 
 Westfield Seek-no-further. Bullock's Pippin. 
 
 White Winter Pearmain. Ramsdell's Sweet. 
 
 19* 
 
442 
 
 S el eel Lists of Fruits. 
 
 For a small list of sorts that suceeed hi this region, take . 
 
 Red Astrachan. 
 Carolina Red June. 
 Early Harvest. 
 Keswick Codlin. 
 Maiden's Blush. 
 
 Rambo. 
 Ben Davis. 
 Yellow Bellflower. 
 Winesap. 
 
 For the 7nore 7iortherti parts of this region and Wdsconsin, the 
 foltowifig have proved quite hardy : 
 
 Red Astrachan. 
 Sops of Wine. 
 Carolina Red June. 
 Duchess of Oldenburg. 
 Early Joe. 
 Fall Orange. 
 Fall Wine. 
 Tallman Sweet. 
 
 Fameuse. 
 
 St. Lawrence. 
 
 Wagener. 
 
 Pomme Oris. 
 
 Golden Russet of Western N. Y. 
 
 Carthouse. 
 
 Northern Spy. 
 
 List for Southern Ohio, Indiana, Illinois and Kentucky afid 
 
 Missouri. 
 
 Early Harvest. 
 Red Astrachan. 
 Carolina Red June. 
 
 Summer. 
 
 American Summer Pearmain. 
 Large Yellow Bough. 
 
 Maiden's Blush. 
 Rambo. 
 
 Autumn. 
 
 Buckingham. 
 
 Winter. 
 
 Rawle's Janet. 
 
 Ortley. 
 
 Yellow Bellflower. 
 
 Winesap. 
 
 Willow Twig. 
 
 Rome Beauty. 
 
 Yellow Newtown Pippin. 
 
 Michael Henry Pippin. 
 
 Newtown Pippin. 
 
 Ben Davis. 
 
 Pryor's Red. 
 
 White Winter Pearmain. 
 
 White Pippin. 
 
 Jonathan. 
 
 Bullock's Pippin. 
 
Sele^ Lists of Fruits. 443 
 
 Apples for Virginia and adjacent regions. 
 
 Carolina Red June. Smith's Cider. 
 
 Gravenstein. Male Carle. 
 
 Belmont. Maiden's Blusli. 
 
 Fall Pippin. Loudon Pippin. 
 
 Yellow Bellflower. Limber Twig. 
 
 Smokehouse. Fallawater. 
 
 Rambo. Pryor's Red. 
 
 SeleH: List of Twelve Varieties of the Apple, by Joshtia. Li7idly, of 
 North Carolina. 
 
 Summer Rose. Clarke's Pearmain. 
 
 Carolina Red June. Winesap. 
 
 Summer Pearmain. White Winter Pearmain. 
 Wilson's Summer (Am. Red Ju- Vandevere. 
 
 neating ?). Rawle's Janet. 
 
 Magnum Bonum. Hall. 
 Golden Russet. 
 
 List of Apples for Georgia and adjacent region, made for this work 
 by Wm. A\ White, of Athens, Ga., author of " Gardening for the 
 South:' 
 
 Best Three. 
 
 Shockley. (Quality not up to Red June. ' 
 
 the mark, but its other merits Buncombe, or Meigs, 
 make it desirable.) 
 
 Best Six. 
 
 Red June. Mangum. 
 
 Horse. Nickajack. 
 
 Meigs. Shockley. 
 
 Best Twelve. 
 
 Early Harvest. Green Crank. 
 
 Red June. Mangum. 
 
 Horse. Kentucky Streak. 
 
 Bachelor. Nickajack. 
 
 Meigs. * Stevenson's Winter. 
 
 Disharoon. Shockley. 
 
444 SeleSl Lists of Fruits. 
 
 SELECT LIST OF PEARS 
 
 Adapted to General Cittthiation. 
 
 The Pear is less afFe6led than the apple by differences in latitude 
 and longitude, but more influenced by soil and cultivation The 
 following list is made out from the Reports of the American Pomo- 
 logical Society, the first named receiving the largest number of votes. 
 
 List of Pears succeeding in twenty or more States or distri^s. 
 
 Seckel. Buffum. 
 
 Bartlett. Summer Doyenne. 
 
 Flemish Beauty. Beurre Diel. 
 
 Louise Bonne of Jersey. Urbaniste. 
 
 Belle Lucrative. Vicar of Winkfield. 
 
 Tyson. Lawrence. 
 
 Winter Nelis. Bloodgood. 
 
 Beurre d'Anjou. Duchesse d'Angouleme. 
 
 Easter Beurr^. 
 
 List of Pears reported as succeeditig in ten or moi'e States or distrids, 
 and probably adapted to others. 
 
 Madeleine. Beurr^ Bosc. 
 
 Dearborn's Seedling. Beurre Giffard. 
 
 Glout Morceau. Sheldon. 
 
 Onondaga. Beurrd Clairgeau. 
 
 Rostiezer. Osband's Summer. 
 
 Boussock. Brandywine. 
 
 White Doyenne. Howell. 
 Pinneo, or Boston. 
 
 The folloiuitig varieties are rep07-ted from several of the States., but 
 are (generally regarded as less valuable than the preceding. 
 
 Washington. Heathcot. 
 
 Beurre Superfin. Golden Beurre ot Bilboa. 
 
 Oswego Beurre. Grey Doyenne. 
 
 Nouv'eau Poiteau. Figue d'Alencon. 
 
 Ananas d'Ete. Julienne (Southern). 
 
 Napoleon. Kirtland. 
 
 Autumn Paradise. Stevens' Genesee. 
 
 St. Ghislain. Andrews. 
 
 Kingsessing. Columbia. 
 
S el eft Lists of Fruits. 
 
 445 
 
 Beurre Langelier. 
 
 St. Michael Archangel. 
 
 Doyennd d'Alengon. 
 
 Duchesse d'Orleans. 
 
 Cabot. 
 
 Jaminette. 
 
 Manning's Elizabeth. 
 
 Jalousie de Fontenay. 
 
 Duchesse de Berri d'Ete. 
 
 Dumas. 
 
 Beurrd Hardy. 
 
 Beurre d'Aremberg. 
 
 Fulton. 
 
 Pratt. 
 
 Pound. 
 
 Catillac. 
 
 Lodge. 
 
 Marie Louise. 
 
 HARDY PEARS. 
 
 The following pears succeed well in the more 7iorthern parts of this 
 
 country. 
 
 Flemish Beauty. 
 
 Urbaniste. 
 
 Fulton. 
 
 Buffum. 
 
 Onondaga. 
 
 Sheldon. 
 
 Beurrd d'Anjou. 
 
 McLaughlin. 
 
 Winter Nehs. 
 
 Lawrence. 
 
 Tyson. 
 
 Osband's Summer. 
 
 Beurrd d'Amalis. 
 
 PEARS FOR THE SOUTH. 
 
 List by Wvi. N. White., of Athens, Ga., and adapted to the South- 
 em States. 
 
 
 Best Three. 
 
 Bartlett. 
 Seckel. 
 
 Lawrence. 
 
 
 Best Six. 
 
 Doyenn^ d'Ete. 
 
 Bartlett. 
 
 Belle Lucrative. 
 
 Seckel. 
 
 St. Michael Archangel. 
 
 Lawrence. 
 
 
 Best Twelve. 
 
 Doyenne d'Ete. 
 
 Beurre Giffard. 
 
 Bartlett. 
 
 Buffum. 
 
 Belle Lucrative. 
 
 Seckel. 
 
 St. Michael Archangel. 
 Beurr^ Bosc. 
 Columbia. 
 Lawrence. 
 Winter Nehs. 
 Josephine de Mahnes, 
 
446 
 
 Selcfl Lists of Fruits. 
 
 Three good on Quince. 
 
 Louise Bonne of Jersey. Easter Beurrd. 
 
 Duchesse d'Angouleme. 
 
 For six, add Glout Morceau, Columbia, Beurr^ Diel. 
 
 List of Lift/ Approved Fears ripening in succession. 
 
 Doyenne d'Etd. 
 
 Bloodgood. 
 
 Osband's Summer. 
 
 Beurr^ Giftard. 
 
 Manning's Elizabeth. 
 
 Brandywine. 
 
 Rostiezer. 
 
 Limon. 
 
 Tyson. 
 
 Clapp's Favorite. 
 
 Bartlett. 
 
 Boussock. 
 
 Washington. 
 
 Beurre Beaumont. 
 
 Ananas d'Ete. 
 
 Belle Lucrative. 
 
 Buffum. 
 
 Flemish Beauty. 
 
 Church. 
 
 Pratt. 
 
 Beurrd Hardy. 
 
 Seckel. 
 
 Heathcot. 
 
 De Tongres. 
 
 Louise Bonne of Jersey. 
 
 Beurre Superfin. 
 
 Dix. 
 
 Sheldon. 
 
 Urbaniste. 
 
 Beurrd Kennes. 
 
 Des Nonnes. 
 
 Beurre Bosc, 
 
 Duchesse d'Angouleme. 
 
 Doyenne du Comice. 
 
 Conseiller de la Cour. 
 
 Beurre Diel. 
 
 Howell. 
 
 Fulton. 
 
 Beurre d'Anjou. 
 
 Beurre Clairgeau. 
 
 Dana's Hovey. 
 
 Josephine de Malines. 
 
 Winter Nelis. 
 
 Lawrence. 
 
 Glout Morceau. 
 
 Beurre Langelier. 
 
 Columbia. 
 
 Passe Colmar. 
 
 Beurrd Gris d'Hiver. 
 
 Doyenne d'Alen^on. 
 
 Easter Beurre. 
 
 PEACHES. 
 Select List of App?-07ied Sorts ripening in the order named. 
 
 Hale's Early. 
 Serrate Early York. 
 Early Tillotson. 
 Cole's Early Red. 
 Early Newington. 
 Troth's Early. 
 
 Large Early York. 
 George the Fourth. 
 Grosse Mignonne. 
 Crawford's Early. 
 Brevoort. 
 Nivette. 
 
Selefl Lists of Fruits. 
 
 447 
 
 Bellegarde. 
 Morns White. 
 Oldmixon Free. 
 
 Bergen's Yellow. 
 Druid Hill. 
 Ward's Late Free. 
 
 List from the Reports of the A iiiericaH Pomologicat Society, and 
 named in the order of their approval. 
 
 Crawford's Early. 
 Crawford's Late. 
 Oldmixon Free. 
 Large Early York. 
 Morris White. 
 George the Fourth. 
 Cooledge's Favorite. 
 Early York. 
 Heath Cling. 
 Grosse Mignonne. 
 Oldmixon Cling. 
 Troth's Early. 
 Sturtevant. 
 Ward's Late Free. 
 Smock Freestone. 
 Cole's Early Red. 
 Haine's Early Red. 
 Lemon Cling. 
 Barnard. 
 Jacques. 
 
 Rodman's Cling. 
 
 Stump the World. 
 
 Yellow Rareripe. 
 
 Bergen's Yellow. 
 
 Columbia. 
 
 Druid Hill. 
 
 Grand Admirable. 
 
 Hale's Early. 
 
 Kenrick's Heath. 
 
 Late Red Rareripe. 
 
 Scott's Nonpareil. 
 
 Tippecanoe Cling. 
 
 Yellow Alberge. 
 
 Van Zandt's Superb. 
 
 Bellegarde. 
 
 Early Tillotson. 
 
 Hill's Madeira. 
 
 Large White Clingstone. 
 
 Malta. 
 
 Royal George. 
 
 List for Southern States, by Wni. N. White, of Ga. 
 
 Best Three. 
 
 Heath Cling. 
 
 Early Tillotson. 
 Crawford's Early 
 
 Best Six. 
 
 Early Tillotson. 
 Crawford's Early. 
 Stump the World. 
 
 Early Tillotson. 
 Amelia. 
 
 Crawford's Early. 
 George the Fourth. 
 Stump the World. 
 Crawford's Late. 
 
 Oldmixon Cling. 
 Washington Cling. 
 Heath CHng. 
 
 Best Twelve. 
 
 Chinese Cling. 
 Oldmixon Cling. 
 Washington Cling. 
 Heath Cling. 
 Nix Late. 
 Lemon Cling. 
 
448 
 
 Select Lists of Fruits. 
 
 SELECT LIST OF PLUMS 
 In the order of their general approval. 
 
 Washington. 
 Coe's Golden Drop. 
 Green Gage. 
 Imperial Gage. 
 Lombard. 
 Smith's Orleans. 
 
 Prince's Yellow Gage. 
 
 Reine Claude de Bavay. 
 
 Jefferson. 
 
 Lawrence Gage. 
 
 Bradshaw. 
 
 McLaughlin. 
 
 SELECT LIST OF CHERRIES 
 In the order of ripening. 
 
 Early Purple Guigne. 
 Belle d'Orleans. 
 Governor Wood. 
 Coe's Transparent. 
 Black Tartarian. 
 Mayduke. 
 Rockport. 
 
 Early Richmond. 
 Elton. 
 
 Black Eagle. 
 Yellow Spanish. 
 Downer's Late. 
 Belle Magnifique. 
 
 SELECT LIST OF NATIVE GRAPES 
 /;/ the order of ripening 
 
 Haitford Prolific. 
 
 Adirondac. 
 
 Israella. 
 
 Delaware. 
 
 lona. 
 
 Crevelling. 
 
 Concord. 
 
 Diana. 
 
 Rebecca. 
 
 Isabella. 
 
 Allen's Hybrid. 
 
 Maxatawney. 
 
 Catawba. 
 
Monthly Calendar of Work 
 In tJie Nursery, Orchard, and Fruit-Garden. 
 
 January. 
 
 Tread the snow about young trees to prevent the gnawing of mice. 
 Rabbits may be prevented from injuring trees by rubbing them 
 with blood, see p. i86. 
 
 Provide surface drainage for water caused by thaws or rain. 
 
 Hardy young trees may be pruned in the winter, covering large 
 wounds as described on p. i86. 
 
 Cut grafts and pack them away, p. 2i7- 
 
 Guard carefully against the intrusions of cattle. 
 
 Tree purchasers may now ascertain where trees may be best 
 obtained, and orders may be made out. 
 
 Nurserymen may prepare for spring work by procuring materials 
 for packing, p. 143. 
 
 They may now commence root-grafting, p. 177. 
 
 Manure may be spread over the surface about young trees, to 
 enrich the land, and protefl from winter cold. 
 
 Young orchards should be accurately registered, p. 68. 
 
 Grape-vines for early fruiting by fire-heat, now coming into leaf, 
 should be kept at 60° or 65°. Pinch upper shoots, and encourage 
 lower, especially on vines in pots. 
 
 February. 
 
 Follow the direftions of last month, most of which apply to the 
 present. 
 
 Cut off and destroy all caterpillars' eggs on the shoots of 
 orchards, p. 145. 
 
 Top dress with manure the surface of orchards wherever they 
 lack vigor, or which do not make annual shoots a foot or more long. 
 
450 Monthly Calendar of Work, 
 
 Provide or make labels, stakes, ladders, etc. 
 
 Grapes in early heated houses will now begin to swell their buds, 
 and should be syringed night and morning. A temperature of 50** 
 or 55" at night is enough for the first fortnight. Thin the bunches, 
 but do not handle the berries. 
 
 March. 
 
 Finish all uncompleted work mentioned for two past months. 
 
 Head down budded trees in the nursery rows before the buds 
 have begun to swell. 
 
 Prune hardy grape-vines. Start grape eyes or cuttings, as de- 
 scribed on p. 381. 
 
 Graft the cherry very early to prevent failure. Graft plums nearly 
 as early. 
 
 Plant cherry stones as soon as the ground thaws, as they sprout 
 early. 
 
 Shorten back peach trees, as described on p. 94. 
 
 In grape-houses, grapes under fire heat will need constant atten- 
 tion. Pinch laterals, thin bunches if too many, and give air and 
 plenty of water. In colder houses (or green-houses), the leaves will 
 commence expanding, and should be syringed daily till fully out. 
 
 April. 
 
 Prepare for setting out trees, p. 54. 
 
 Shorten back before the buds expand, p. 59. 
 
 Transplant strawberries, p. 412. 
 
 Uncover grapes, raspberries, etc., very early. 
 
 Set out currant, gooseberry, and quince cuttings as early as possi- 
 ble, p. 29 ; also seedling apples, young pear trees, etc. 
 
 Grafting the cherry and plum should always be done before the 
 buds begin to expand. 
 
 Plant all sorts of fruit-tree seeds on the very commencement of 
 their sprouting, or as soon as the earth thaws. Peach-stones may 
 be left later than others, as they do not start so soon. 
 
 Level down the small mounds thrown around the young trees last 
 autumn, to proteft against mice and winds, and spade in winter 
 mulching. 
 
 Manure strawberries. 
 
 Prune old wood out of currant-bushes and spade in manure, and 
 the size of the berries will be greatly increased. 
 
 Uncover vines in cold graperies, and place them in position. 
 
 Pinch in the young shoots of grapes in green-houses towards the 
 end of the month, and thin bunches. Grapes in hot-houses need 
 uniform warmth and air. 
 
 Nurserymen will commence digging and packing as soon as the 
 ground is open, p. 140. 
 
Monthly Calendar of Work. 45 1 
 
 May. 
 
 Fruit-trees may be still set out, if dug early and kept from grow- 
 ing in a cool place, even if the leaves are partly expanded, but the 
 shoots should never be cut back after the swelling of the buds. 
 
 Keep the soil clean and mellow about young trees, p. 70. 
 
 Rub all useless shoots from the stocks of young trees in the 
 nursery which have been grafted, or which were budded last sum- 
 mer and headed down. This should be done at the moment of their 
 starting, as removing foliage in large quantities always checks 
 growth. 
 
 Stake up crooked trees, p. 62. 
 
 Mulch young trees when the soil cannot be cultivated constantly, 
 but avoid watering before the leaves expand, p. 63. 
 
 Commence thinning fruit on overbearing trees. 
 
 Give air, warmth, and moisture to vines in houses. 
 
 Kill orchard caterpillars by swabbing with soapsuds or lime-wash. 
 
 Clear out borers from apple-trees, p. 145 ; and commence the 
 destruflion of the curculio, p. 153. 
 
 June. 
 
 Continue the operations of last month wherever necessary — and 
 increase cultivation and destroy weeds. 
 
 Make thorough work with the curculio, p. 153. Destroy aphides 
 as soon as they appear by strong soapsuds, p. 147, and the currant 
 worm by dusting with hellebore, p. 1 56. 
 
 Rub off early in the month all supernumerary shoots on out-door 
 grape-vines, and on young fruit-trees. Thin berries on vines in 
 heated grape-houses, and pinch back laterals on those in cold 
 houses. Keep up a mild, damp atmosphere. 
 
 Examine peach-trees and destroy the peach grub, p. 151. 
 
 Thin out fruit on overbearing trees, p. 107. 
 
 Shorten back new shoots of the blackberry, p. 437. 
 
 Cut off all the parts of plum-trees that show the first indications 
 of black-knot, p. 160. Destroy caterpillars' nests that have escaped 
 attention. Give slugs a dusting of dry lime, or dash them off with 
 dry sand or powdered soil. 
 
 Mulch the surface of the earth around newly transplanted cherry 
 trees. 
 
 July. 
 
 Continue cultivation to prevent the growth of weeds and the 
 formation of a crust on the soil. 
 
 Mulch all young trees when cultivation cannot be given. 
 
 Continue thinning fruit, and rubbing off supernumerary shoots on 
 young trees. 
 
452 Monthly Calendar of Work. 
 
 Pinch off the shoots of blackberries, as described in the chapter 
 on this fruit. 
 
 Perform the operation of summer-layering the grape early in the 
 month, p. 377. 
 
 Transplant strawberries, p. 412. 
 
 Commence budding all trees that have well formed or matured 
 buds — the cherry usually first, then the plum and pear. 
 
 Continue watching for the peach-worm and apple-borer, pp. 146, 
 150, and cut off at their first appearance fire-blighted pear-shoots, 
 and black-knot on the plum. 
 
 Secure cherry-stones for planting, by mixing the washed seeds 
 with moist sand before they have dried, p. 136. 
 
 Give a good sup^ily of air to ripening fruit in heated grape-houses, 
 which will secure both color and flavor. Thin the forming bunches 
 in cold houses, and remove defedftive or diseased berries, and avoid 
 cold currents of air. 
 
 August. 
 
 This month is chiefly to be occupied with a continuance of the 
 labors of the past. Destroy weeds ; keep the ground mellow about 
 young trees ; pinch off shoots that are becoming too long in young 
 trees and blackberry bushes ; mulch trees that are suffering from 
 drouth, and transplant strawberries according to direftions on 
 p. 412. 
 
 Watch for insefts, especially plant lice, which often increase 
 rapidly during the month. Destroy the latter with strong soapsuds 
 or very strong tobacco-water. Keep a constant eye for black-knot 
 on the plum and fire-blight in the pear, and instantly cut off all 
 affefted parts. 
 
 Continue budding — finishing cherry, plum, and standard pear, and 
 beginning early on apples. Mahalebs, peaches, and quinces may be 
 budded towards the close of the month. Watch budded stocks and 
 remove ligatures as soon as they cut the bark. 
 
 Gather early pears for house-ripening. 
 
 September. 
 
 Complete the budding of peaches and quince stocks, and timely 
 remove the ligatures. Keep new strawberry beds entirely free from 
 weeds, and unless intended for increasing the plants, cut off the 
 runners. Prune out the useless wood of young trees, and give a 
 good shape to the forming heads — growth being now nearly termi- 
 nated, no check will be given to the tree. 
 
 Prepare the ground for new orchards and fruit-gardens, see pages 
 
 54, 129- 
 
 Top dress orchards, as circumstances require, according to the 
 directions on p. 76. 
 
Monthly Calendar of Work. 45 3 
 
 OCTOJiEK. 
 
 Transplanting may be commenced during the present month — see 
 full direftions in the chapter on this subject, p. 58. 
 
 The chief remaining work is gathering fruit. Carefully hand-pick 
 all good specimens, and avoid rubbing and bruising. Autumn pears 
 should be picked a few days before maturity ; winter varieties are 
 to be left on the trees as long as they can safely remain without 
 danger of freezing. For a convenient mode of gathering apples, see 
 p. 109 of this work. Apples intended for market should be very 
 carefully handled, never dropped or bruised, and assorted into at 
 least three qualities, namely, extra, medium, and poor — the latter to 
 be used for culinary purposes and feeding animals. By this pro- 
 cess, the seletled fruit will sell for more than the whole would 
 unassorted ; and the owner will acquire a reputation in market which 
 will enable him to sell at high prices in the most abundant seasons. 
 
 For direftions in gathering and keeping grapes, see p. 113. 
 
 Top dressing orchards may be performed any time during the 
 month. 
 
 Grape-vines in green-houses should have their growing shoots 
 pinched in ; and vines in cold houses, as soon as the fruit is picked, 
 should be thrown open and exposed to the air. 
 
 November. 
 
 Transplanting may be continued at'kny time during mild weather, 
 so long as the ground remains open and the air is not freezing. 
 Register in a book the name of every tree set out, and this record 
 may be referred to in future years when the labels have gone. 
 Young trees in windy places should be either staked, or stiffened 
 against the wind by a mound of earth, p. 62. Mice may be excluded 
 from young trees by small conical mounds a foot high, made smooth 
 and perfectly compact, carefully excluding turf from them. 
 
 Trees received late from a distance may be heeled-in for sjiring 
 planting, as direfted on pp. 64, 65. 
 
 Prote6l half hardy raspberries by bending down and covering 
 slightly with earth. Cover strawberry beds with coarse stiff straw, 
 or with cornstalks or evergreens. Grape layers should be separated 
 from the vine and pruned, and packed away in moss, or heeled in 
 the earth. 
 
 Cuttings of quinces, gooseberries, and currants should be made 
 and treated in the same way. Cut grafts for spring use, carefully 
 labelling each sort and packing away for winter, p. 37. Stocks for 
 root-grafting are to be taken up and packed in boxes in cellars for 
 winter use. 
 
 Plough between nursery-rows to carry off surplus water in winter. 
 
454 Monthly Calendar of Work. 
 
 December. 
 
 Examine the directions for last month, and promptly complete all 
 jobs not finished in season. Finish cutting grafts ; apply winter 
 mulching to young trees ; colle6l stakes, tallies, labels, etc., which 
 are out of use, and tie up and pack them away. Examine the 
 direftions for January, and perform any work which may be in 
 season. 
 
 Grape-houses. In early houses the vines pruned last month will 
 begin to swell their buds. Give a regular and moderate temperature 
 during the present month. Prune vines in green-houses and cold 
 houses, and prote6l the latter with a covering of leaves. 
 
Descriptive List and Index of Fruits. 
 
 [The following lists contain tlie names of the more common or well known varieties of fruit, 
 either local or widely disseminated, with brief notices of those not described in the body of 
 the work. It will be understood that when reference is made from one name to another, 
 the latter is in all cases a synonym of the former.] 
 
 APPLES. 
 
 Abbott, or Abbott's Sweet. Medium, round- 
 ish, striped ; of moderate flavor. Winter. 
 N. H. 
 
 Adams. Large, oblate, faintly striped ; flesh 
 greenish white, of pleasant flavor. Union 
 CO., Pa. Winter. 
 
 Adams Pearmain. Medium, conical, green- 
 ish yellow and grey russet ; flesh yellow- 
 ish, aromatic. Early winter. Foreign. 
 
 Agnes. Rather small, flattened, striped ; 
 spicy, sub-?,cid, good. Late summer. Pa. 
 
 Ailes, p. 2t2. 
 
 Albemarle Pippin of Va., see Yellow New- 
 town Pippin. 
 
 Alexander, p. igg. 
 
 Alfriston. Large, roundish-oblong, ribbed, 
 green ; sub-acid, of moderate quality. Au- 
 tumn. Foreign. 
 
 .\ll-summer Apple. Rather small, roundish, 
 greenish white ; flesh white, crisp, plea- 
 sant. July, August. Pa. 
 
 Allen's Choice. Medium, roundish-oblate, 
 striped ; coarse, aromatic, good. Winter, 
 Pa. 
 
 AUum. (Hallum, Rockingham Red.) Me- 
 dium, oblate, irregular, red ; brisk acid. 
 Long keeper. North Carolina 
 
 American Beauty, or Sterling Beauty. Me- 
 dium, roundish, deep red ; rich, vinous. 
 Winter. Mass. 
 
 American Golden Pippin, p. 226. 
 
 American Golden Russet. See Bullock's 
 Pippin. 
 
 American Pippin, or Grindstone. Medium, 
 roundish-oblate, regular, dull red ; very 
 hard, dry. Long keeper. 
 
 American Red Juneating. See Early Straw- 
 berry. 
 
 American Summer Pearmain, p. 190. 
 
 Angle. Medium, roundish, striped ; sweet. 
 September. 
 
 Anglo-American. Medium, roundish-conic, 
 striped ; sweet, aromatic, very good. Late 
 summer. Canada West. 
 
 Api. See Lady-Apple. 
 
 Arbroath Pippin. See Oslin. 
 
 Aromatic Carolina, p. 190. 
 
 Ashland. Medium, roundish-oblate, striped 
 dull red ; mild sub-acid. Early winter. 
 
 Ashmore, or Red or Striped Ashmore. Ra- 
 ther large, roundish-oblate, red ; crisp, 
 sub-acid. Autumn. Showy — market. 
 Ohio Valley. 
 
 August Apple. See Early Pennock. 
 
 Augustine. Large, roundish-conic, striped ; 
 sweet, dry. August. 
 
 Aunt's Apple. Rather large, roundish, 
 striped ; sub-acid, musky, good. Early 
 winter. 
 
 Aunt Hannah, p. 224. 
 
 Autumn Bough, p. ig8. 
 
 Autumn Pearmain, or Winter Pearmain. 
 Rather small, roundish-oblong, dull red, 
 stripes small ; crisp, dry, rich, and high 
 flavored. Autumn and early winter. 
 
 Autumn Pippin. Rather large, oblong- 
 conic, with a brownish cheek ; pleasant, 
 sub-acid. Early winter. 
 
 Autumn Seek-no-furlher. Medium, round- 
 ish, green, faintly striped ; juicy, tender, 
 sub-acid, very good. 0(5lober. 
 
 Autumn Strawberry, p. 203 
 
456 
 
 Descriptive List and Index — Apples. 
 
 Autumn Sweet Bough, p. 198. 
 
 Autumnal Swaar, p. 197. 
 
 Averill. Rather large, conic, irregular, 
 
 ribbed, striped ; pleasant, sub-acid. Long 
 
 keeper. Conn. 
 
 Bachelor, p. 199. 
 
 Baer, p. 212. 
 
 Bagby Russet, or Egyptian Russet. Me- 
 dium, slightly conic, light russet on yel- 
 low : tender, fine-grained, juicy, sub-acid, 
 aromatic, rich, excellent. Winter. 111. 
 Hort. Soc. 
 
 Bailey's Golden. Large, oblong, yellowish, 
 slightly russeted ; flesh white, pleasant, 
 sub-acid. Winter. Maine. 
 
 Bailey's Spice, p. 206. 
 
 Bailey Sweet, p. 209. 
 
 Baker's Sweet, or Winter Golden Sweet. 
 Medium, roundish, rich yellow ; rather 
 coarse, rich. Early winter. Conn. 
 
 Baldwin, p. 212. 
 
 Baltimore Pippin. See Fallawater. 
 
 Barbour. Medium, roundish-oblate, striped, 
 pleasant, very good. Pa. 
 
 Barrett. Rather large, conical, striped red 
 on yellow ; pleasant, aromatic, nearly 
 sweet. Winter. Conn. 
 
 15ars. Rather large, roundish, pale yellow, 
 marbled red ; mild, pleasant, rich. Late 
 summer. Rhode Island. 
 
 Bean Sweet. Medium, oblong-ovate, white, 
 handsome; crisp, juicy — baking. Autumn 
 and winter. Little known. 
 
 Beauty of Kent, p igg. 
 
 Beauty of the West. Large, roundish, regu- 
 lar, striped ; sweet, pleasant, of moderate 
 flavor. Autumn. 
 
 Bedfordshire Foundling, Large, roundish, 
 green ; pleasant, acid — cooking. Autumn 
 and winter. English. 
 
 Beef Steak or Garden Apple. Medium, 
 oblate, somewhat oval, striped ; mild, 
 pleasant, sub-acid. Autumn. Mass. 
 
 Belden Sweet. Rather small, conic, angular, 
 yellow with a blush ; flesh white, pleasant, 
 aromatic. Winter. Conn. 
 
 Belle et Bonne, p. 224. 
 
 Belle- Fleur. See Bellflower. 
 
 Belle-Fleur Rouge, or Red Bellflower. 
 Large, oblong-conical, striped ; of mode- 
 rate or poor flavor. Winter. 
 
 Bellflower. See White and Yellow Bell- 
 flower. 
 
 Bell's Early. See Sops of Wine. 
 
 Bell's Scarlet Pearmain. See Scarlet Pear- 
 main. •« 
 
 Belmont, p. 224. 
 
 Belzer. Medium, striped red on greenish 
 yeUow; flesh white, sub-acid. August. 
 Ohio. 
 
 Ben. See Eustis. 
 
 Ben Davis, p. 212. 
 
 Benoni, p. 190. 
 
 Bentley's Sweet, p. 209. 
 
 Berry, or Red Hazel. See Nickajack. 
 
 Bethlehemite, p. 212. 
 
 Betsey's Fancy. Rather small, oblate, yel- 
 low, shaded dull red ; mild sub-acid. 
 Winter. 
 
 Better than Good, or Juicy Bite. Medium> 
 oblate, pale yellow ; tender, mild, sub- 
 acid. Early winter. Pa. 
 
 Bevan, or Bevan's Favorite. Medium, 
 roundish oblate, striped red and yellow ; 
 flesh firm, sub-acid. Late summer. N. J. 
 
 Billy's Pippin. Large, round ovate, red on 
 yellow; sub-acid, rich, very good. Au- 
 tumn. 
 
 Black Coal. Rather large, roundish, irregu- 
 lar, dark red with white dots ; flesh white, 
 a little stained, rather acid. Early winter. 
 Western. 
 
 Black Detroit, p. 215. 
 
 Black Gilliflower, p. 212. 
 
 Black Lady Apple, resembles the Lady 
 Apple in size and form, but is nearly 
 black and has a poor flavor. 
 
 Black 0.\ford. Below medium, roundish 
 oblate, dark red ; flesh compadt, not juicy, 
 mild sub-acid Valued as a good bearer 
 and keeper. Maine. 
 
 Black's Annette. Small, roundish, dark 
 red. Autumn. Kentucky. 
 
 Blake. Rather large, roundish, greenish 
 yellow ; crisp, juicy, good. Odl. to Jan. 
 Maine. 
 
 Blakely. Large, oblate, regular, yellow 
 with a sunny cheek ; flesh mild sub-acid, 
 pleasant. Winter. Vt. 
 
 Bledsoe, or Bledsoe Pippin. Very large, 
 oblate, regular, somewhat conic, striped ; 
 flesh white, fine grained, pleasant, sub- 
 acid. Winter. Ky. 
 
 Blenheim Orange or Blenheim Pippin. 
 Medium, roundish, striped dull red ; flesh 
 yellow, breaking, sweet, flavor moderate. 
 Autumn. English. 
 
 Blockley. Rather large, roundish oblate, 
 ribbed, yellow ; flesh yellowish, compaft. 
 
Descriptive List and Index — Apples. 
 
 457 
 
 Blood. Medium, roundish, ribbed, striped 
 dull red ; breaking, mild, good. Winter. 
 Ohio. 
 
 Blue Pearmain, p. 213. 
 
 Blue Sweet. Medium, roundish, slightly 
 conical, striped dull red ; flesh white, fine, 
 not juicy. A long keeper. Mass. 
 
 Blush June, see Carolina Red June. 
 
 Boalsburg. Large, oblong, slightly conical, 
 striped; flesh yellow, with a very good 
 refi-eshing flavor. Winter. Pa. 
 
 Boas. Medium, roundish, oblate, striped : 
 good Late winter. Pa. 
 
 Bohannan. Medium, roundish, slightly tonic 
 and flattened ; yellow with red cheek ; ten- 
 der, juicy, sub-acid, of moderate flavor, 
 fuly and August. South-western. Popu- 
 lar. 
 
 Bonum, p. 199. 
 
 Borovitsky. Medium, roundish, striped ; 
 firm, sub-acid. August. Russian. 
 
 Borsdorff. Small, roundish oval, yellow 
 with a red cheek ; flesh firm, crisp, rich, 
 brisk, perfumed. Early winter. German. 
 
 Boston Russet. See Roxbury Russet. 
 
 Bough. See Sweet Bough. 
 
 Bourassa. Medium, roundish conic, rich 
 orange russet, tender, aromatic, good. 
 Early winter. 
 
 Bowker. Medium, roundish oblate, yellow 
 and crimson ; tender, sub-acid Au- 
 tumn. 
 
 Bowling's Sweet. Medium, roundish, dull 
 red, rich, sweet. October to January. 
 Va. 
 
 Boxford. Medium, oblate, striped, not juicy 
 nor high flavored. Autumn. 
 
 Brabant Bellflower. Large, roundish ob- 
 long, striped ; rich, sub-acid. Late au- 
 tumn. Holland. 
 
 Brenneman. Medium, striped ; flesh white, 
 sub-acid — cooking. Late summer. Pa. 
 
 Brewer. Very large, roundish, yellow ; flesh 
 yellowish, pleasant, sub-acid. Autumn. 
 Mass. 
 
 Briggs' Auburn. Large, oblate, light yellow, 
 sub-acid. September, October. Me. 
 
 Brittle Sweet. Rather large, roundish ; 
 crisp, sweet, very good. Autumn. 
 
 Broadwell, p. 211. 
 
 Brookes' Pippin, p. 224. 
 
 Buchanan's Pippin. Medium, oblate yel- 
 low, shaded maroon ; flesh greenish ; crisp, 
 refreshing, sub-acid. Late winter. Ohio. 
 
 Buck Meadow. Above medium, roundish. 
 
 streaked ; sub-acid, rather rich. Winter. 
 Conn. 
 
 Buckingham, p. 199. 
 
 Bucks County Pippin. Large, roundish, 
 slightly oblate and oblique, greenish yel- 
 low ; firm, slightly sub-acid. Pa. 
 
 Buff, p. 213. 
 
 Buffington's Early. Rather small, oblate, 
 light yellow ; fine, sub-acid, excellent, 
 Summer. A poor bearer. 
 
 Bullet, p. 213. 
 
 Bullock's Pippin, p. 225. 
 
 Bunihap Greening. Medium, roundish, 
 greenish yellow ; crisp, sub-acid Early 
 winter. Vt. 
 
 Burr's Winter Sweet. Medium, oblate, 
 striped ; aromatic. Winter. Mass. 
 
 Bush. Rather large, oblate, greenish yel- 
 low ; pleasant. September. Pa. 
 
 Butter. Rather large, roundish oblong, 
 yellow, fair ; sweet, rich — cooking. Au- 
 tumn. Pa. 
 
 Cain, or Cane. See Kane. 
 
 Calet's Sweet. Large, roundish, yellow: 
 sweet, rich. November to January. 
 N. H. 
 
 Callasaga. See Cullasaga. 
 
 Camak's Sweet, p. 211. 
 
 Campfield, or Newark Sweeting. Medium, 
 roundish oblate, smooth, striped ; firm, 
 not juicy ; rich, sweet. Keeps long. 
 N.J. 
 
 Canada Reinette, p. 225. 
 
 Cann, or Sweet Cann. Large, conic, green- 
 ish, dull cheek ; sweet, pleasant. Winter. 
 
 Cannahan's Favorite, p. 214. 
 
 Cannon Pearmain, p. 214. 
 
 Capron's Pleasant, p. 206. 
 
 Carnation, p. 199. 
 
 Carolina Red June, p. 190. 
 
 Carolina Spice. See Nickajack. 
 
 Carolina Winter Queen, p. 214. 
 
 Caroline. Medium, oblate, ribbed, maroon, 
 mild sub-acid. Winter. N. J. 
 
 Carter, p. 214. 
 
 Carter of Virginia. Medium, yellowish, 
 tender, juicy, pleasant. 
 
 Carthouse, p. 214. 
 
 Cash Sweet. Medium, oblate, conic, whi- 
 tish ; flesh sweet, dry. September. 
 
 Cat-head. Very large, round, pale green, 
 sub-acid. Valueless except for cooking. 
 Autumn. Foreign. 
 
 Cat -head Greening. See Cat-head, 
 
458 
 
 Descriptive List and Index — Apples. 
 
 Cat-head Sweet. Large, roundish conic, 
 greenish yellow ; sweet, not rich. October. 
 
 Catline. Small, oblate, striped ; rich, sweet. 
 Autumn. Del. 
 
 Catooga. Quite large, irregular, yellow ; 
 sub-acid. Winter. Southern. 
 
 Cat Pippin. Rather large, greenish ; sub- 
 acid. Winter. Western Pa 
 
 Cattail Apple. See Meyer's Nonpareil. 
 
 Cayuga Red Streak. See Twenty Ounce. 
 
 Caywood. Medium, oblate, bright yellow ; 
 firm, not juicy, nor rich. Keeps into 
 summer. Ulster cc, N. Y. 
 
 Challenge. Large, oblate, deep yellow ; 
 crisp, tender, sweet ; good through 
 winter. Great bearer. Ohio. 
 
 Champlain. .See Summer Pippin. 
 
 Chandler, p. 214. 
 
 Charles Apple. See Male Carle. 
 
 Cheeseborough Russet. Large, conical, 
 greenish russet ; sub-acid, dry, of little 
 value. Autumn. 
 
 Chenango Strawberry, p. 199. 
 
 Chester. Medium, oblate, whitish yellow, 
 carmine dots ; crisp, tender, sub-acid, 
 good. Early winter. Pa. 
 
 Chief Good. Rather large, roundish, red on 
 light yellow ; flesh white, sub-acid, aro- 
 matic. September, October. Ky. 
 
 Churchill Greening. Large, oblate conic, 
 ribbed, dull red on yellowish green ; rich, 
 vmous. Winter. 
 
 Claremont Pippin. See Easter Pippin. 
 
 Clarke's Pearmain, p. 225. 
 
 Clyde Beauty, or Mackie's Clyde Beauty. 
 Large, roundish conic, greenish with a 
 red cheek ; tender, juicy, sub-acid. Late 
 autumn. Productive, valuable, new. 
 
 Cocklin's Favorite. Small, roundish, flat- 
 tened at ends, good. Pa. 
 
 Cogswell Pearmain. p. 214. 
 
 Cole, or Scarlet Perfume. Large, roimdish 
 conic, crimson ; quality moderate. Sum- 
 mer. English. 
 
 Cole's Quince, p. 194. 
 
 Colvert. Large, oblate, striped ; sub-acid, 
 quality moderate— culinary. Autumn. 
 Succeeds well north-west. 
 
 Conant's Sweeting. Medium, light yellow, 
 good, productive. 
 
 Connecticut Seek-no-further. See Westfield 
 ditto. 
 
 Connett's Sweet. Large, roundish oblate, 
 dark red on rich yellow ; sweet, very good. 
 December to March. 
 
 Conway. Medium, oblate, greenish yellow ; 
 crisp, rich, aromatic. January to February. 
 
 Cooper, p. 199. 
 
 Cooper's Early White. Medium, roundish, 
 pale yellow ; crisp, sprightly Autumn. 
 Western. 
 
 Cooper's Red, Cooper's Market, or Cooper's 
 Redling, p. 214. 
 
 Coniell's Fancy, or Cornell's Favorite, p. 
 200. 
 
 Cornish Aromatic. Medium, roundish, 
 ribbed, red ; rich sub-acid, aromatic. Au- 
 tumn. English. 
 
 Cornish Gilliflower, or Red Gilliflower. 
 Rather large, conic, ribbed : dull stripes ; 
 flesh yellow, firm, very rich, aromatic. 
 Winter. English. A poor bearer. 
 
 Cos or Caas. Large, roundish conic, one- 
 sided, striped ; mild, agreeable. Winter. 
 Kingston, N. Y. 
 
 Cour Pendu Plat. Medium, oblate, regular, 
 deep red ; rich, brisk sub-acid. Early 
 winter. French. 
 
 Court of Wick. Small, roundish ovate, 
 approaching oblate, greenish yellow and 
 orange ; crisp, juicy, rich — fails here. 
 Autumn. English. 
 
 Cracking, p. 200. 
 
 CranbeiTy Pippin. Medium, oblate, with a 
 handsome scarlet cheek ; sub-acid, poor — 
 cooking. Productive. Autumn. N.Y. 
 
 Crimson Pippin. See Black Detroit. 
 
 Cullasaga, p. 214. 
 
 Culp. Medium, conic, ribbed, irregular, 
 yellow with a blush ; firm, vinous. Win- 
 ter. Ohio. 
 
 Cumberland, or Cumberland Seedling. 
 Large, roundish, oblate ; flesh white, sub- 
 acid — market. Pa. 
 
 Cumberland Spice, p. 226. 
 
 Curtis Sweet. Large, oval, ribbed, striped 
 red on pale yellow ; tender and pleasant. 
 August to October. 
 
 Danvers Winter Sweet, p. 211. 
 
 Darlington Russet. Medium, roundish; of 
 moderate quality. A good keeper. Ohio. 
 
 Davis. Small, oblong, flattened, crimson ; 
 crisp, sub-acid. Good keeper. Mich. 
 
 De Bretagne. See Canada Reinette. 
 
 Delight. Medium, roundish oblate, russet 
 and crimson ; flesh firm, nearly sweet, 
 very good. Winter. Southern Ohio. 
 
 D'Espagne. See White Spanish Rei- 
 nette. 
 
Descriptive List and Index — Apples. 
 
 459 
 
 Derrick's Graft. See Richard's Graft. 
 
 Derry Nonsuch. Rather large, oblong, 
 conic, angular, striped ; sub-acid, agree- 
 able. Winter N. H. 
 
 Detroit, p. 215. 
 
 Devonshire Quarrenden. Medium, round- 
 ish oblate, crimson ; crisp, sub-acid. Late 
 summer. English. 
 
 De Witt. See Doclor. 
 
 Dickson's Emperor. Large, irregular, red ; 
 good. Winter. Scotch 
 
 Dillingham. Medium, roundish conic, 
 greenish yellow ; sweet. Early winter. 
 Sandusky, Ohio. 
 
 Disharoon, p. 206. 
 
 Doiflor, p. 200. 
 
 Domine, p. 215. 
 
 Douse, or Dows. See Hawley. 
 
 Downing's Paragon. Rather large, oblong, 
 oval, light yellow ; sweet, aromatic. Au- 
 tumn Illinois. 
 
 Downton Pippin. Small, roundish oblate, 
 yellow ; rich, sub-acid. Autumn. Eng- 
 lish. 
 
 Drap d'Or, p. 200. 
 
 Duchess of Oldenburgh, p. 200. 
 
 Duckett, p. 200. 
 
 Dutch Codlin. Large, roundish oblong, 
 irregular, yellow ; sub-acid — cooking. Au- 
 gust to September. 
 
 Dutch Mignonne, p. 215. 
 
 Dyer, p. 200. 
 
 Early Crofton. See Irish Peach. 
 
 Early French Reinette. See Early Har- 
 vest. 
 
 Eariy Harvest, p. 195. 
 
 Early Joe, p. 190. 
 
 Early Long Stem. Small, oblong conic, 
 greenish yellow ; sub-acid, aromatic. Au- 
 gust. 
 
 Early May. See White Juneating. 
 
 Early Pennock, p. 191. 
 
 Early Red Juneating. See Early Red Mar- 
 garet. 
 
 Early Red Margaret, p. igi. 
 
 Early Spice. See Early Long Stem. 
 
 Early Strawberry, p. 191. 
 
 Early Summer Pearmain. See American 
 Summer Pearmain. 
 
 Early Summer Pippin. See Drap d'Or. 
 
 Early Sweet. Medium, roundish, oblique, 
 yellow ; tender, sweet, very good July 
 and August. Ohio. 
 
 Early Sweet Bough, p. 190. 
 
 Easter Pippin. Medium, green ; firm, dry, 
 subacid, good. Keeps two years. 
 
 Edgerly Sweet. See Bailey's Sweet. 
 
 Edwards. See Nickajack. 
 
 Egg-Top. Medium, oblong oval, striped, 
 handsome ; sub-acid, of moderate quality. 
 Autumn. 
 
 Eighteen Ounce. See Twenty Ounce. 
 
 Ellis. Small, roundish, greenish yellow ; 
 firm, pleasant — long keeper. Conn. 
 
 Elton Pippin. See Downton Pippin. 
 
 Emperor ."Alexander. See .Alexander. 
 
 Enfield Pearmain. Rather small, round, 
 deep red ; mild, rich. Early winter. 
 
 English Codlin. Rather large, oblong conic, 
 yellow, sub-acid— cooking. Summer and 
 Autumn. 
 
 English Golden Pippin. Small, roundish, 
 yellow ; flesh yellow, with a rich, sub-acid 
 flavor. Winter. English. 
 
 English Nonsuch. See Nonsuch. 
 
 English Red Streak. See Red Streak. 
 
 English Russet, p. 226. 
 
 English Sweeting. See Ramsdell's Sweeting. 
 
 English Vandervere. See Smokehouse. 
 
 Episcopal. See Fall Pippin. 
 
 Epsis Sweet. See Danvers Sweet. 
 
 Epsy. Small, long conic, deep red ; sweet, 
 rich, handsome — produdlive. Early win- 
 ter. Vt. 
 
 Equineteley, p 226. 
 
 Ernst's Pippin, p. 200. 
 
 Esopus Spitzenburgh, p. 222. 
 
 Esten, p. 201. 
 
 Excel. Large, oblate, ribbed, red on yel- 
 low ; rich, sub-acid. Winter. Conn. 
 
 Eve. See Early Red Margaret. 
 
 Evening Party, p. 191. 
 
 Ewalt. Medium, flattened, greenish yellow, 
 and a red cheek ; tender, pleasant, per- 
 fumed, very good. April. Pa. 
 
 Eustis, p. 215. 
 
 Exquisite. Below medium, oblate, striped ; 
 juicy, rich, pleasant. Autumn. Illinois. 
 
 Fairbanks. Medium, oblate conic, striped ; 
 rich. Autumn. Maine. 
 
 Fall Bough. See Autumn Bough. 
 
 Fall or Summer Cheese. Resembles Win- 
 ter Cheese, but earlier. Va. 
 
 Fall Harvey, p. 207. 
 
 Fall Jenneting. Rather large, oblate, green- 
 ish yellow: sub-acid, pleasant — cooking. 
 November. A great bearer. 
 
 Fall Orange, p. 207. 
 
460 
 
 Descriptive List and Index — Apples. 
 
 Fall Pearmain. Medium, roundish conic, 
 striped ; rich sub-acid. Autumn. Ct. 
 
 Fall Pippin, p. 207. 
 
 Fall Queen ; or, Fall Queen of Ky, p. 215. 
 
 Fall Seek-no-further, p. 201. 
 
 Fall Wine, p. 201. 
 
 Fallawater, p. 226. 
 
 Fameuse, p. 201. 
 
 Farley's Red. Oblong oval, striped ; firm, 
 pleasant. Winter. Ky. 
 
 Father Abraham. Small, flat, red ; flesh 
 white, pleasant. Keeps well. Va. and Ky. 
 
 Fay's Russet. Rather small, conic, yellow 
 russet and red ; flesh white, pleasant, 
 sub-acid. Spring. Vt. 
 
 Fenley. Large, oblate, irregular, yellowish 
 white ; very good. September. Ky. 
 
 Fenouillet Gris. Small, roundish, yellow 
 and russet ; firm, rich, perfumed Winter. 
 Foreign. 
 
 Fenouillet Rouge. Small, roundish, rough, 
 brownish red ; firm. Autumn. Foreign. 
 
 Ferdinand. Large, oblate, irregular, green- 
 ish yellow. Winter. S. C. 
 
 Ferris. See L. L Seek-no-further. 
 
 Fisk's Seedling. Medium, oblate, oblique, 
 deep red ; flesh greenish white, tender, 
 rich. Autumn. N. H. 
 
 Flat Pippin. See Pittsburgh Pippin. 
 
 Fleiner. Medium, oblong, yellow ; sub-acid, 
 of moderate quality. A great bearer. 
 Autumn. Foreign. 
 
 Flower of Kent. Large, roundish conic, 
 red and yellow, sub-acid — cooking. Late 
 autumn. English. 
 
 Flushing Seek-no-further. See Green 
 Seek-no-further. 
 
 Flushing Spitzenburgh, p. 215. 
 
 Food Apple. Large, roundish, yellow ; rich, 
 rather acid. Autumn. N. Y. 
 
 Formosa Pippin. See Ribston Pippin. 
 
 Fort Miami. Medium or large, roundish 
 oblong, ribbed; brownish and russeted ; 
 sub-acid, spicy. Winter. Ohio. Little 
 known. 
 
 Foster, p. 189. 
 
 Foundling, p. 191. 
 
 Franklin Golden Pippin. Medium, oval, 
 regular, deep yellow ; rich, aromatic 
 Autumn. 
 
 French Pippin. Rather large, oblate, some- 
 times oblique, yellow; tender, rich, sub- 
 acid, very good. Late autumn. N. J. 
 The slender branches of the Newark Pip- 
 pin distinguish it fi-om this variety. 
 
 French's Sweet. Large, round ovate, green- 
 ish yellow; firm, perfumed, very good. 
 Late autumn. Mass. 
 
 Fronclin. Medium, round, bright red; 
 rather acid. Great bearer. Pa. 
 
 Fulton, p. 226. 
 
 Gabriel, p. 202. 
 
 Garden Apple. See Beefsteak. 
 
 Garden Royal, p. 192. 
 
 Garden Sweet. Medium, oblong, yellow ; 
 juicy, tender, sweet, good. September, 
 October. Hardy and productive. 
 
 Garretson's Early, p. 195. 
 
 Gate. See Belmont. 
 
 Giles. Medium, conic, dark red. Ct. 
 
 Gillett's Seedling. See Rome Beauty. 
 
 Gilpin, p. 214. 
 
 Gipson's Kentucky Seedling. Rather small, 
 round ovate, dark red and greenish yel- 
 low ; sub-acid — produftive. Long keeper. 
 Ky. 
 
 Gloria Mundi. See Monstrous Pippin. 
 
 Glory of York. See Ribston Pippin. 
 
 Gloucester Cheese. See Fall Cheese. 
 
 Gloucester Pearmain. See Clarke's Pear- 
 main. 
 
 Gloucester White. IiTedium, roundish ob- 
 late ; yellow, rich, aromatic. Autumn. 
 Va. 
 
 Goble Russet. Medium, oblong, russet) 
 reddened ; dry, sweet. Autumn. 
 
 Golden Ball, p. 226. 
 
 Golden Goss. Round oblate, ribbed, yel- 
 low ; good. 
 
 Golden Harvey. Small, roundish, rough, 
 russety orange ; rich, sub-acid. Winter. 
 English. 
 
 Golden Pippin. See English Golden Pip- 
 pin. 
 
 Golden Pippin of Westchester Co., p. 226. 
 
 Golden Pearmain. See Clarke's Pearmain. 
 
 Golden Reinette. Small, roundish, regular, 
 yellow and orange striped ; rich, mild 
 sub-acid. Late autumn. English. 
 
 Golden Russet of New York, p. 227. 
 
 Golden Spice. See Dyer. 
 
 Golden Sweet, p. 189. 
 
 Grandfather. Large, roundish, oblate conic, 
 striped and whitish ; pleasant, sub-acid. 
 Autumn. 
 
 Granniwinkle. Medium, roundish oblong, 
 red ; sweet — for cider only. Autumn. N.J, 
 
 Granny Earl. Small, roundish oval, green- 
 ish, striped. Karly winter. 
 
Descriptive List and Index — Apples. 
 
 461 
 
 Grand Sachem. See Black Detroit. 
 
 Granite Beauty, p. 215- 
 
 Grape Vine. See Camak's Sweet. 
 
 tlravenstein, p. 202. 
 
 Greasy Pippin. See Lowell. 
 
 Green Cheese. See Winter Cheese. 
 
 Green's Choice. Medium, roundish conic, 
 striped ; nearly sweet. Late summer. 
 Pa. 
 
 Green Domine. Medium, oblate, dull red ; 
 firm, pleasant. Early winter. 
 
 Greenskin. Medium, oblate, greenish yel- 
 low ; tender, rich. Early winter. Southern 
 and Western. 
 
 Green Mountain Pippin, ofGa. See Vir- 
 ginia Greening. 
 
 Green Newtown Pippin, p. 228. 
 
 Green Seek-no-further, p. 227. 
 
 Green Sweet, p. 211. 
 
 Green Winter Pippin. See Newtown Pip- 
 pin. 
 
 Green Vandevere. See Vandevere. 
 
 Gregson. See Catline. 
 
 Grey Apple See Pomme Grise. 
 
 Greyhouse (Hoop, of S. W.). Medium, 
 roundish, dull red ; firm, dry — for cider. 
 Winter. 
 
 Grey Pippin. See Buel's Favorite. ■ 
 
 Grey Vandevere. See Vandevere. 
 
 Grimes' Golden Pippin, p. 227. 
 
 Grindstone. See American Pippin. 
 
 Groton. See Foundling. 
 
 Gully. Rather small, white with a blush. 
 Pa. 
 
 Hague Pippin. Large, conical, striped 
 deep red, handsome. January. West- 
 em. 
 
 Hain. Large, roundish oblong, striped ; 
 sweet, aromatic. Winter. Berks co.. 
 Pa. 
 
 Hall, p. 215. 
 
 Hall's Red. See Hall. 
 
 Hallum. See AUum. 
 
 Harmony. See Early Pennock. 
 
 Hamish. Medium, oblong oval, dark red ; 
 compact, rather dry, sweet. Autumn. 
 Pa. 
 
 Harrigan. See Milam. 
 
 Harris. Large, oblate, yellow ; coarse, 
 pleasant, sub-acid. Early autumn. For 
 cooking. N. C. 
 
 Harrison. Medium, roundish oblong, yel- 
 low, dry, tough, rich — for cider. N. J. 
 
 Hartford Sweeting, p 209. 
 
 Haskell Sweet, p. 198. 
 Hawley, p. 207. 
 
 Hawthomden. Rather large, oblate, regu- 
 lar, pale yellow ; pleasant, sub-acid — for 
 cooking. Great bearer. Autumn. 
 Hay's Winter. See Wine. 
 Heart's Pippin. Medium, roundish, yellow, 
 
 tender, acid — cooking. November. 
 Hector. Large, oblong conic, striped ; plea- 
 sant, very good. Winter. Pa. 
 Heicke's Winter Sweet. See London Sweet. 
 Helen's Favorite. Medium, roundish, dark 
 
 red ; flesh white, good. Winter. Ohio. 
 Henrick Sweet. Medium, conic oblatei 
 
 red ; sweet, not rich. Winter. 
 Henry. Large, oblong conic, yellow ; rich, 
 
 pleasant. Late autumn. Vt. 
 Henwood Seedling. Large, oblong oval, 
 greenish yellow ; good. January. West- 
 em. 
 Hepler. Medium, oblate conic, light yellow 
 shaded dull red ; not rich or juicy, sub- 
 acid. Winter. Pa. 
 Herefordshire Pearmain, p. 216. 
 Herman. Medium, oblong conic, striped ; 
 flesh greenish, sub-acid, very good. Win- 
 ter. Pa. 
 Hess, p. 2i6. 
 Hewitt's Sweet. Large, oblate, yellow and 
 
 red ; sweet. Autumn. 
 Higby's Sweet, p. 211. 
 Highlander. Medium, oblate, slightly conic, 
 green, striped with red ; pleasant. Au- 
 tumn. Vt. 
 Hightop Sweet, p. 189. 
 Hill's Favorite. Medium, roundish, red ; 
 compact, sub-acid, aromatic. Autumn. 
 Mass. 
 Hilton. Large, roundish, yellowish green ; 
 
 sub-acid — cooking. Autumn. N. Y. 
 Hincknian. See Newark King. 
 Hoary Morning. Large, oblate conic, 
 striped ; sub-acid — cooking. Autumn. 
 English. 
 Hockett's Sweet, p. 209. 
 Hocking, p. 192. 
 
 Hog Island Sweet. Medium, oblate, fine 
 red ; sweet, rich, very good. Autumn. 
 Productive. N. Y. 
 Holden Pippin. See Fall Orange. 
 HoUaday's Seedling. Medium, oblate, 5'el- 
 
 low ; rich, aromatic. Winter. Va. 
 Holland's Red Winter. See Winesap. 
 Holland Pippin, p. 206. 
 Hollow Core Pippin See Ortley. 
 
462 
 
 Descriptive List mid Index — Apples. 
 
 Hollow Crown, p. 216. 
 
 Holman. Large, roundish conic, splashed 
 
 red, sub-acid, good. Early winter. N. C. 
 Homony. Large, ovate conic, striped ; sub- 
 acid, rich, aromatic. July. Ky. 
 Honey Greening, p. 211. 
 Hooker. Medium, conic, striped ; flesh 
 
 greenish ; sub-acid. December. Conn. 
 Hoover. Large, roundish, rich crimson 
 
 with large whitish dots ; brisk acid. 
 
 Early winter. S. C. 
 Horse, p, 195. 
 
 Horse Block. See Manomet Sweet. 
 Housom's Red. Large, oblong, striped ; 
 
 tender, aromatic, very good. October to 
 
 February. Pa. 
 Howe's Russet. Closely resembles Roxbury 
 
 Russet. Mass. 
 Hubbardston Nonsuch, p. 216. 
 Hubbardston Pippin. Large, roundish, 
 
 variable, striped ; crisp, pleasant, sub-acid. 
 
 Winter. N. H. 
 Hughes, p. 227. 
 Hunge, p. 206. 
 Hunter. Medium, roundish conic, striped 
 
 bright red ; flesh white. October. Pa. 
 Hunt's Russet. Small, conic, russet and 
 
 dull red ; fine, sub-acid. Winter. Mass. 
 Hurlbut, p. 202. 
 Hyde's Sweet. See Wood's Sweet. 
 
 Indian Queen. See Early Pennock. 
 
 Indiana Favorite, p. 217. 
 
 Indiana Jannetting. See Rawles' Janet. 
 
 lola, p 217. 
 
 Irish Peach Apple. Medium, roundish, 
 
 striped, brownish red ; flavor tolerable. 
 
 August. 
 
 Jabe. Medium, flattened, yellow, with a 
 red cheek ; tender, juicy, melting, rich. 
 Hardy and produftive. September to 
 November. 
 
 Jabez Sweet. Medium, roundish, dull red ; 
 sweet. Winter. Conn. 
 
 Jackson. Medium, roundish, greenish yel- 
 low ; aromatic, very good. Winter. Pa. 
 
 Jackson Red. See Nickajack. 
 
 James River. See Limber Twig. 
 
 Jefferson. Rather large, roundish conic, 
 splashed dull red ; sub-acid, very good. 
 Good keeper. Ky. 
 
 Jefferson County, p. 202. 
 
 Jefiries, p. 202. 
 
 Jeniton. See Rawle's Janet. 
 
 Jenkins. Small, roundish ovate, red vnth 
 wliite dots ; pleasant, aromatic, very good. 
 Winter. Pa. 
 
 Jennette. See Rawle's Janet. 
 
 Jenny's Seedling. See Hall. 
 
 Jersey Black. Medium, roundish, regidar, 
 dark red, nearly sweet, good ; tree vigor- 
 ous, very produftive. Valuable for mar- 
 ket. Western. 
 
 Jersey Greening. See Rhode Island Green- 
 ing. 
 
 Jersey Pippin. Medium, oblong conic, 
 striped; sub-acid, good. December. 
 Foreign. 
 
 Jersey Sweeting, p. 197. 
 
 Jewett's Best. Large, roundish or oblate, 
 deep red ; flesh yellow, juicy, rich sub- 
 acid. Early winter. Vt. 
 
 Jewett's Red, p. 203. 
 
 Joe Berry. See Newtown Spitzenburgh. 
 
 John's Sweet. Medium, oblong or conic, 
 striped red on whitish yellow : sweet, of a 
 peculiar flavor. Winter. N. H. 
 
 Johnson. Rather large, roundish conic, 
 striped ; tender, sweet, becoming mealy. 
 Late summer. Conn. 
 
 Johnson's Fine Winter. See Imperial 
 York. 
 
 Jonathan, p. 217. 
 
 Jones Pippin. See Fall Orange. 
 
 Juicy Bite. See Better than Good. 
 Julian, p. 192. 
 Julin. See Julian. 
 July Pippin. See Early Harvest. 
 Junalieska. Large, roundish conic, yellow ; 
 flesh yellow, sub-acid. Winter. N. C. 
 
 Kaigu's Spitzenburgh. Large, oblong 
 
 approaching ovate, red ; coarse, crisp, 
 sub-acid. Early winter. 
 
 Kane, p. 203. 
 
 Kaiser, p. 217. 
 
 Keim. Rather small, oblong oval, yellow, 
 sub-acid, aromatic, delicate, very good. 
 Winter. Pa. 
 
 Keister. Small, roundish conic, striped ; 
 pleasant, very good. October. Pa. 
 
 Kelly's Sweet. See Moore's Sweet. 
 
 Kelly White. See Belmont. 
 
 Kelsey. Medium, roundish o late, green- 
 ish yellow ; flesh greenish white, tender, 
 pleasant, aromatic, very good. March. 
 Pa. 
 
 Kenrick's Autumn. Large, roundish, 
 
 striped ; sprightly sub-acid. September. 
 
Descriptive List and Index — Apples. 
 
 463 
 
 Kentish Fill Basket. Very large, roundish, 
 yellow, slightly streaked ; sub-acid — cook- 
 ing. October, January. English. 
 
 Kerry Pippin. Medium, oval, yellow ; crisp, 
 rich. Autumn. Irish. 
 
 Keswick Codlin, p. 206. 
 
 Ketchum's Favorite. Medium, oval conic, 
 yellow with a blush ; mild, rich, very good. 
 Autumn. Vt. 
 
 Kilham Hill. Rather large, roundish, 
 striped ; good at first, becoming mealy 
 and worthless. September. Mass. 
 
 King of Tompkins Co , p. 217 
 
 King of the Pippins. Medium, roundish 
 oblate, striped ; rather poor. English. 
 
 King Philip. See Jonathan. 
 
 Kingsbury Russet. See Cheeseborough 
 Russet. 
 
 Kingsley. Medium, roundish oval, striped ; 
 sub-acid, very good. Winter and spring. 
 Monroe co , N. Y. 
 
 Kirkbridge White, p. 195. 
 
 Kirk's Lord Nelson Rather large, roundish, ■ 
 striped; quality moderate. Autumn Eng- 
 lish. 
 
 Klaproth. p 192. 
 
 Knights Golden Pippin. See Downton 
 Pippin. 
 
 Kohl. Small, roundish — good keeper. Ger- 
 man. 
 
 Krowser. Medium, roundish conic, striped ; 
 flesh white, mild sub-acid. Winter. Pa. 
 Productive and popular. 
 
 Lacker, p. 217. 
 
 Ladies' Blush. See Gabriel. 
 
 Ladies' Favorite of Tenn. See Fall Queen 
 of Ky. 
 
 Ladies' Sweeting, p. 209. 
 
 Lady Apple, p. 227. 
 
 Lady Washington. See Cooper. 
 
 Lake Small, ovate conic, striped ; sub- 
 acid, very good. A great bearer. Ohio. 
 
 Lancaster Greening. Medium, roundish 
 conic, greenish yellow ; sub-acid - cook- 
 ing. Good keeper. Pa, 
 
 Landon. Medium, roundish, yellow and 
 red : flesh yellowish, firm, crisp, aromatic, 
 very good. Winter. Vt. 
 
 Lane's Red Streak. Large, roundish conic. 
 yellow, with small stripes ; sub-acid, 
 good. October. Illinois. 
 
 Landrum Medium, conic, deep crim- 
 son ; rather coarse, rich. Autumn. 
 Southern. 
 
 Lane Sweet Medium, oblate, yellow ; 
 sweet, aromatic. Winter. Mass. 
 
 Lansingburg. Medium, roundish conic ; 
 yellow, with a handsome red cheek ; flesh 
 firm, sub-acid, moderately rich — keeps 
 through spring. Ohio. New. 
 
 Large Rom.mite. See Pennock. 
 
 Large Striped Winter Pearmain ; or. Striped 
 Sweet Pippin. Large, roundish, slightly 
 oblate, striped on yellow ; very mild, sub- 
 acid, good. October to January. South- 
 ern. 
 
 Large Yellow Bough See Sweet Bough. 
 
 Late Baldwin. See Baldwin. 
 
 Late Bough. See Autumn Sweet Bough. 
 
 Late Golden Sweet. See Baker's Sweet. 
 
 Late Queen. Large, roundish conical, pale 
 red on yellow ; sub-acid, good. Autumn. 
 Ohio. 
 
 Late Strawberry, p. 203. 
 
 Ledge Sweet. Large, roundish oblate, yel- 
 lowish green with a blush ; sweet. A 
 good keeper. N. H. 
 
 Leicester Sweet, p. 211. 
 
 Leland Pippin ; or, Leiand Spice, p. 203 
 
 Lemon Pippin. Medium, oval, greenish 
 yellow ; sub-acid. English. 
 
 Lewis. Medium, oblate conic, skin yellow, 
 striped ; flesh yellow, compa<5l, rich, stib- 
 acid. Early winter. Indiana. 
 
 Liberty. Rather large, oblong conic, 
 striped ; flesh yellow ; firm, mild sub-acid. 
 Long keeper. Western. 
 
 Limber Twig, p. 218. 
 
 Lincoln Pippin. See Winthrop Greening. 
 
 Lippincott's Sweet. Rather large, greenish 
 white, productive, keeps till spring, good. 
 N.J. 
 
 Little Pearmain. See Bullock's Pippin. 
 
 Locy. Roundish, variable, striped ; flesh 
 greenish, pleasant. Early winter. 
 
 London Sweet, p. 211. 
 
 Long Island Seek-no-further, p. 203. 
 
 Long John ; or, Red, or Long Pearmain. 
 Believed to be Kaign's Spitzenburgh. 
 [Another Long John is green, has a dry 
 flesh, and is a great keeper ] 
 
 Long Stem of Pa., p. 213. 
 
 Long Stem Sweet. See Baker's Sweet. 
 
 Long Stemmed Sweet. Rather smal'. 
 roundish, yellow; juicy, melting, swett. 
 Vigorous and productive. 
 
 Loudon Pippin, p. 227. 
 
 Lowell, p. 206. 
 
 Lyman's Large Summer, p. 196. 
 
464 
 
 Descriptive List and Index — Apples. 
 
 Lyman's Pumpkin Sweet, p. 198. 
 Lyscom, p. 203. 
 
 Mackie's Clyde Beauty. See Clyde Beauty. 
 
 Macomber. Medium, oblate, ribbed, 
 striped ; flesh white, tender, sub-acid. 
 Early winter. Maine. 
 
 Magnum. See Carter. 
 
 Magnum Bonuni. See Bonum. 
 
 Magnolia, p. 203. 
 
 .Maiden's Blush, p. 207. 
 
 Maiden's Favorite. Rather small, oblong, 
 whitish yellow and crimson ; pleasant, 
 very delicate. Winter. N. Y. 
 
 Major. Large, roundish, red ; flesh yellow- 
 ish, crisp, pleasant, rich. Pa. 
 
 Male Carle ; or, Charles Apple. Medium, 
 regular, smooth yellow with a fine chee , 
 handsome ; not rich, pleasant. Autumn. 
 Succeeds South. Foreign. 
 
 Mamma Beam. See Belmont. 
 
 Mangum, p. 204. 
 
 Manks Codling. Medium, roundish ob- 
 long, yellow — cooking, August. English. 
 
 Manomet Sweet, p. 189. 
 
 Mansfield Russet. Small, oblong conic, 
 cinnamon ru=set; rich, aromatic. Good 
 keeper. Mass. Good bearer. 
 
 Maria Bush. Large, round oblate, striped ; 
 flesh white, tender, sub-acid. Autumn. 
 Pa. 
 
 Marks Medium, roimdish conic, light yel- 
 low ; flesh whitish, fine, perfumed, very 
 good. Winter. Pa. 
 
 Marshall. Rather large, roundish, green- 
 market. April to July. Vigorous and 
 produdlive 
 
 Marston's Red Winter, p. 218. 
 
 Martin. See McLellan. 
 
 Masten's Seedling. Medium, round ovate, 
 greenish yellow, mild, pleasant sub-acid, 
 agreeable. Dutchess co., N. Y. Winter. 
 New. 
 
 Maverack's Sweet, p. 209. 
 
 Maxfield. See Mangum. 
 
 May ; or. May Apple. A southern name of 
 White Juneating. or nearly resembling it. 
 [Another May Apple at the South is me- 
 dium, roundish conical, striped— both ripen 
 there early in summer. Another May Ap- 
 ple at the West is a light red, coarse, 
 long keeping variety, of little value.] 
 
 McAfee's Nonsuch. Large, roundish oblate, 
 striped ; pleasant, sub-acid. B^arlv winter. 
 Ky. 
 
 McHenry. Resembles American Summer 
 Pearmain — keeps till winter. Growth 
 fi"ee. 
 
 McKinley. Large, showy, good. Mo. 
 
 McLellan, p. 218. 
 
 Meach. Large, roundish, striped, light red ; 
 rich, mild sub-acid, aromatic. Autumn. 
 Vt. 
 
 Meigs. See Red Winter Pearmain. 
 
 Melon, p. 204. 
 
 Melt-in-the-mouth, p. 204. 
 
 Melvill Sweet. Medium, roundish, striped 
 pale red ; rich December Mass. 
 
 Menagere. Very large, flat, pale yellow — 
 cooking. German. 
 
 Merritt's Sweet. Medium, oblate, yellow, 
 very sweet — good bearer. August and 
 September. 
 
 Methodist. Medium, oblong oval, greenish, 
 striped ; mild sub-acid, not rich. Novem- 
 ber. Conn. 
 
 Mexico, p. 204. 
 
 Michael Henry Pippin, p. 227. 
 
 Mifflin King. Small, oblong oval, dull red ; 
 very good Autumn. Pa. 
 
 Milam, p. 218. 
 
 Millcreek. See Smokehouse. 
 
 Millcreek Vandevere. See Smoke- 
 
 house. 
 
 Miller Apple. Large, ovate, striped ; mild 
 sub-acid, rich. Autumn. N. Y. 
 
 Miller's Best Sort. See Progress. 
 
 Minister, p. 218. 
 
 Minkier. Medium, conic, red, acid, good, 
 long keeper. 111. New. 
 
 Molasses. See Priest's Sweet. 
 
 Monarch. Medium, roundish oblate, 
 striped, sub-acid. Autumn. 
 
 Monk's Favorite, p. 219. 
 
 Monmouth Pippin, p. :;27. 
 
 Monstrous Pippin, p. 22S. 
 
 Montreal. See St. Lawrence. 
 
 Moore's Sweeting. Medium, oblate, deep 
 red ; sweet, dry— good keeper. 
 
 Moose ; or. Mouse. Large, roundish ob- 
 long, greenish : flesh ye low, fine grained, 
 light, delicate. N. Y. 
 
 Morrison's Red. Medium, conic, light 
 yellow and red ; mild, pleasant. Winter. 
 Mass. 
 
 Moses Wood. Medium, roundish, yellow 
 and red ; tender, juicy, pleasant, sub-acid 
 September. Vigorous, producflive. 
 
 Mother, ji. 218. 
 
 Mountain Pippin. See Fallawater. 
 
Descriptive List and Index — Apples. 
 
 465 
 
 Munson Sweeting, p. 198. 
 
 Murphy ; or, Murphy's Red. Large, 
 roundish oblong, striped ; tender, agree- 
 able. Early winter. Mass. 
 
 Murray. Medium, oblong conic, rich 
 orange yellow ; brisk, sub-acid. Winter. 
 Southern. 
 
 Musk Melon. See Toccoa. 
 
 Musk Spice. Small, roundish oblate, red 
 and yellow ; sub-acid, very good. Odlo- 
 ber. 
 
 Myers' Nonpareil, p. 204. 
 
 Mygatt's Bergamot. See Dyer. 
 
 Ne Plus Ultra of Ga. See Equinetely. 
 Nequassa. Large, oblate, striped ; 
 
 flesh white, very sweet. December. 
 
 N. C. 
 Neverfail. See Rawles' Jannet. 
 Neversink. Large, roundish, red on yellow ; 
 
 very good — pineapple flavor. Winter. Pa. 
 Newark King. p. 219. 
 Newark Pippin, p. 228. 
 Newark Sweeting. See Campfield. 
 New Jersey Red Streak. See Early Pen- 
 nock. 
 Newtown Greening. See Golden Pippin of 
 
 Westchester co. 
 Newtown Pippin, p. 228. 
 Newtown Pippin of Sanders. Large, round- 
 ish conic, ribbed, light yellow, marbled : 
 
 firm, crisp, sub-acid. Ky. 
 Newtown Spitzenburgh. p. 219. 
 New York Greening. See Golden Pippin 
 
 of Westchester co. 
 New York Spice. See Leland Spice. 
 New York Vandevere, p. 219. 
 Nickajack, p. 219. 
 Nodhead. See Jewett's Fine Red. 
 Nonpareille ; or, Old Nonpareil. Rather 
 
 small, roundish ovate, greenish yellow ; 
 
 rich, acid. December. English — of little 
 
 value here. 
 Nonsuch. Medium, oblate, regular, striped 
 
 light red ; soft, sub-acid. English. 
 Norfolk Beaufin. Large, oblate, dull red ; 
 
 flesh firm, poor — cooking. Good keeper. 
 
 English. 
 Northern Golden Sweet. See Northern 
 
 Sweet. 
 Northern Spy, p. 219. 
 Northern Sweet. Medium, roundish conic, 
 
 yellow ; sweet, rich, very good. Autumn. 
 
 Vermont. 
 Norton's Melon. See Melon. 
 
 Oconee Greening. Very large, roundish 
 oblate, yellow ; lively sub-acid, aromatic, 
 very good. Resembles Disharoon. Win- 
 ter. Ga. 
 
 Oglesby. Medium, oblate, yellow ; crisp, 
 sub-acid, good. Va. 
 
 Ohio Favorite. See Ortley. 
 
 Ohio Nonpareil. See Myers' Nonpareil. 
 
 Ohio Pippin. See Ernst's Pippin. 
 
 Ohio Red Streak. Medium, oblate, striped ; 
 compaft, rich, sub-acid. Winter. Ohio. 
 
 Ohio Wine. See Fall Wine. 
 
 Old English Codlin. Rather large, oblong 
 conic, yellow ; sub-acid — cooking. Sum- 
 mer and autumn. English. 
 
 Oldfield. Medium, oblate conic, yellow ; 
 mild sub-acid, pleasant. Winter. Conn. 
 
 Old Nonsuch. See Red Canada. 
 
 Old Town Crab ; or Spice Apple of Va. 
 Rather small, greenish yellow ; crisp, 
 sweet, pleasant, aromatic. Winter. 
 
 Old Town Pippin. See Hubbardston 
 Nonsuch. 
 
 Orange. See Lowell. 
 
 Orange Sweet. See Munson's Sweet. 
 
 Omdorf, p. 204. 
 
 Ome's Early. Rather large, pale yellow. 
 September. Foreign. 
 
 Ortley, p. 229. 
 
 Osbom's Sweet. Large, roundish, yellow ; 
 sweet. Oftober. Western. 
 
 Osceola, p. 219. 
 
 Osgood's Favorite. See Lyscom. 
 
 Oslin. Rather small, oblate, yellow ; firm, 
 rich, aromatic. August. Scotch. 
 
 Overman's Sweet. Medium, conic, striped, 
 sweet, very good — baking. October. 111. 
 
 Ox Apple. See Monstrous Pippin. 
 
 Ox Eye. See N. Y. Vandevere. 
 
 Paradise Winter Sweet, p. 212. 
 
 Patterson Sweet. See Bailey's Sweet. 
 
 Pawpaw. Medium, striped ; mild, sub-acid. 
 Mich. 
 
 Peach Pond Sweet. Medium, oblate, striped 
 light red ; tender, sweet, agreeable. Au- 
 tumn. N. Y. 
 
 Peck's Pleasant, p. 229. 
 
 Pennock's Red Winter. Large, roundish, 
 slightly oblong, deep dull red ; rather 
 coarse, mild, pleasant. Affected with bit- 
 ter rot. Good keeper. Pa. 
 
 Pennsylvania Vandevere. See Vandevere. 
 
 People's Choice. Medium, oblate, bright 
 red ; brisk sub-acid. Winter. Pa. 
 
 20" 
 
466 
 
 Descriptive List and Index — Apples. 
 
 Petersburg!! Pippin. See Newtown Pippin. 
 
 Philadelphia Sweet. See Autunni Sweet 
 Bough. 
 
 Philippi. Large, oblate conical, greenish 
 yellow ; tender, fragrant, very good. 
 January. Pa. 
 
 Phillips' Sweeting, p. 210. 
 
 Pickman Pippin. Medium, roundish oblate, 
 yellow ; acid — cooking. Winter. Mass. 
 
 Pine Apple Russet. Medium, conic, whi- 
 tish yellow ; sub-acid— of little value. 
 Autumn. 
 
 Pink Sweeting. Small, greenish and bright 
 red ; rich, pleasant, sweet. Great bearer. 
 September, Oftober. Pa. 
 
 Pittsburgh Pippin, p. 229. 
 
 Pittstown. Rather large, roundish, slightly 
 oblong, light yellow, with a brown blush ; 
 tender, mild, sub-acid, good. OcStober. 
 Pittstown, N. Y. 
 
 Polhemus of Long Island. See Moore's 
 Sweet. 
 
 Polly Bright. Oblong conic, light yellow, 
 with a red cheek : tender, pleasant. Sep- 
 tember, Oftober. Va. and West. 
 
 Pomme de Neige. See Fameuse. 
 
 Pomme Grise, p. 229. 
 
 Pomme Royal. See Dyer. 
 
 Pomme Water. See Dyer. 
 
 Porter, p. 207. 
 
 Potter's Sweet. See Leicester Sweet. 
 
 Poughkeepsie Russet. See English Rus- 
 set. 
 
 Pound Royal, p. 229. 
 
 Pound Sweet. See Lyman's Pumpkin 
 Sweet. 
 
 Pownal Spitzenburgh. Rather large, oblate, 
 slightly conic, striped : sub-acid. Win- 
 ter. 
 
 Pres. Evving. Medium, roundish, striped ; 
 firm, agreeable, sub-acid. Winter. Ky. 
 
 Pride of September. See September. 
 
 Priestley. Medium, roundish oblong, 
 striped dull red ; spicy, good. Winter. 
 Pa. 
 
 Priest's Sweet. Medium, roundish conic, 
 striped dull red ; tender, pleasant. Good 
 keeper. Mass. 
 
 Primate, p. 196- 
 
 Princely. Rather large, roundish oblate, 
 striped ; sub-acid, fine. Autumn. N. J. 
 and Pa. 
 
 Prince's Harvest. See Early Harvest. 
 
 Prior's Red, p. 219. 
 
 Progress, p. 229. 
 
 Prolific Sweet. Roundish conic, green ; 
 
 pleasant, sweet, spicy. Great bearer. 
 
 December. Conn. 
 Pumpkin Russet, p. 198. 
 Pumpkin Sweet. See Lyman's Pumpkin 
 
 Sweet. 
 Putman Harvey. Medium, roundish oblate, 
 
 pale green ; tender, sub-acid, agreeable. 
 
 August and September. 
 Putnam Russet. See Roxbury Russet. 
 
 Quince. Rather large, roundish oblate, 
 yellow : mild, sub-acid, aromatic. No- 
 vember. 
 
 Ragan, p. 220. 
 
 Rambo, p. 204. 
 
 Rambour d' Ete ; or, Summer Rambour. 
 Medium, flat, striped, sub-acid. Septem- 
 ber. French. 
 
 Ramsdell's Sweeting, p. 210. 
 
 Randel's Best. Medium, roundish, striped ; 
 sweet. December. 
 
 Rawles' Jannet, p. 220. 
 
 Ray Apple. See Munson's Sweet. 
 
 Rebecca. Large, roundish oblate, whitish 
 yellow and crimson ; tender, pleasant, 
 spicy. August, September. Del. 
 
 Red Astrachan, p. 196. 
 
 Red Bellflower. Large, oblong conic, 
 striped ; mild, sub-acid, becoming mealy. 
 Worthless. French. 
 
 Red Calville ; or, Red Winter Calville. 
 Medium, roundish conic, ribbed, red ; 
 mild, sub-acid. Winter. Foreign. 
 
 Red Canada, p. 220. 
 
 Red Cat-head. Large, roundish conic, yel- 
 low, shaded red ; brisk, pleasant. Autumn. 
 Va. 
 
 Red Cheek. See Fall Orange. 
 
 Red Cheek Pippin. See Monmouth Pip- 
 pin. 
 
 Red Detroit, p. 215. 
 
 Red Dodlor. See Doiftor. 
 
 Red Gilliflower. See Cornish Gilliflower. 
 
 Red Hazel. See Beny. 
 
 Red Ingestrie. Small, ovate, yellow and 
 red ; firm, rich. Autumn. English. Of 
 little value here. 
 
 Red June. See Carolina Red June. 
 
 Red Pearmain. See Kaign's Spitzen- 
 burgh. 
 
 Red Pumpkin Sweet. See Ramsdell's Sweet. 
 
 Red Quarrenden See Devonshire Quar- 
 renden. 
 
Descriptive List and Index — Apples. 
 
 467 
 
 Red Republican. Large, roundish oblate, 
 striped : coarse, sub-acid. Autumn. Pa. 
 
 Red Kusset, p. 229. 
 
 Red Seek-no-further. See Keiser. 
 
 Red Spitzenburgh. See Kaign's ditto. 
 
 Red Streak. Medium, roundish, streaked ; 
 rich, firm, dry — for cider. English. 
 
 Red Stripe. Rather large, oblong, conical, 
 striped ; mild sub-acid, very good. Late 
 summer. Ind. 
 
 Red Sweet. Medium, roundish oval, 
 striped ; tender, sweet, very good. De- 
 cember. Ohio. 
 
 Red Vandevere. See Vandevere. 
 
 Red Winter Pearmain, p. 221. 
 
 Republican Pippin, p. 204. 
 
 Rhode Island Greening, p. 229. 
 
 Rib'jton Pippin, p. 205. 
 
 Richards' Graft, p. 205. 
 
 Richfield Nonsuch. See Red Canada. 
 
 Richmond, p. 198. 
 
 Ridge Pippin. Large, roundish conic, yel- 
 low ; mild, aromatic. Spring. 
 
 Riest. Large, roundish, yellow; pleasant, 
 very good. August. Pa. 
 
 Ritter. Medium, roundish oblong, striped, 
 good. Autumn. Pa. 
 
 River. Rather large, oblong ovate, striped ; 
 coarse, pleasant, sub-acid. Autumn. 
 Mass. 
 
 Roadstown Pippin. Large, oblate, greenish 
 yellow ; sprightly sub-acid — market and 
 cooking. N. J. 
 
 Roberson's White, p. 208. 
 
 Robey's Seedling, p 221. 
 
 Rockingham Red. See AUum. 
 
 Rock Apple. Large, roundish, striped ; 
 sub-acid, very good. Autumn. N. H. 
 
 Rock Sweet. Rather small, roundish, oblate 
 conic, striped ; sweet, rich September. 
 Mass. 
 
 Rockport Sweet. Medium, oblate, yello-.v, 
 with a red cheek ; sweet, aromatic. Win- 
 ter. Mass. 
 
 Romanite. See Carthouse. 
 
 Roman Stem. p. 230. 
 
 Rome Beauty, p. 221. 
 
 Roseau. Large, irregular, dark red ; of little 
 value. Foreign. 
 
 Ross Nonpareil. Small, roundish, thin rus- 
 set ; rich sub-acid, aromatic. Oclober. 
 Irish. Of little value. 
 
 Roxbury Russet, p. 230. 
 
 Royal Pearmain. See Herefordshire Pear- 
 main. 
 
 Royal Pippin. See Carter. 
 
 Rum Apple. Medium, oblate, yellow, 
 
 shaded crimson ; sub-acid. Winter. 
 
 N. H. 
 Runnels. Medium, green, rough ; flesh 
 
 firm, very good. Late keeper — market. 
 Russet Pearmain, p. i'22. 
 Rymer. Large, oblate conic, yellow, shaded 
 
 crimson ; sub-acid. December. Foreign. 
 
 Sailly Autumn. Medium, oblate conic, 
 greenish yellow, with a reddish cheek ; 
 tender, rich, aromatic. September. 
 N, Y 
 
 Sapson. Small, roundish ovate, dark red — 
 resembles Sops of Wine, but is smaller, 
 firmer in flesh, and less valuable. 
 
 Sassafras Sweet. See Haskell's ditto. 
 
 Scarlet Nonpareil. Medium, roundish conic, 
 striped; sub-acid. November. English. 
 
 .Scarlet Pearmain. Medium, ovate conic, 
 crimson : flesh white, good. Autumn. 
 English. 
 
 Scarlet Perfume. See Cole. 
 
 Schoon maker. Large, roundish oblate, 
 greenish yellow ; brisk sub-acid, good. 
 Winter. 
 
 Scollop Gilliflower. Rather large, roundish 
 conic, much ribbed, striped ; firm. De- 
 cember. Ohio. 
 
 Seager. Large, roundish conic, red striped ; 
 good. 
 
 Seago. See Mangum. 
 
 Seek-nii-further. See Green do., and West- 
 field do. 
 
 Seever's Red Streak. Medium, roundish, 
 striped ; sub-acid. Autumn. Ohio. 
 
 Selma. Rather large, roundish oblate, yel- 
 low, russet, and dull red ; mild sub-acid, 
 good. December. Ohio. 
 
 September. Large, roundish, yellow ; 
 agreeable, sub-acid. October. Pa. 
 
 Shaker's Yellow. See Early Pennock. 
 
 Sharpe's Early. See Summer Queen. 
 
 Sharp's Spice. See Fall Wine. 
 
 Sheep Nose. See Bullock's Pippin. 
 
 Sheppard's Sweet. Medium, ovate, ribbed, 
 striped ; sweet, pleasant. Autumn. 
 Conn. 
 
 Shiawasse Beauty, p. 205. 
 
 Shippen's Russet. Large, roundish oblate ; 
 spongy, acid. Winter. 
 
 Shirley. See Foundling. 
 
 Shockley, p. 222. 
 
 Siberian Crab, p. 208. 
 
468 
 
 Descriptive List and Index — Apples. 
 
 Sinclair's Yellow. Rather small, roundish 
 or flat, fine orange ; rich sub-acid. 
 
 Sine qua Non, p. 196. 
 
 Slingerland Pippin. Rather large, conic 
 oblate, yellow, shaded red ; rich sub-acid. 
 Early winter. N. Y. 
 
 Smalley ; or. Spice. Medium, oblate conic, 
 yellow ; brisk, aromatic. Autumn. Conn. 
 
 Smith's Cider, p. 222. 
 
 .Sniithfield Spice. See Dyer. 
 
 .Smokehouse, p. 205. 
 
 Snow. See Fameuse. 
 
 Sol Carter. See Equinetely. 
 
 Somerset. Large, roundish, yellow and red ; 
 tender, juicy, sub-acid. September. 
 
 Sops of Wine, p. 193. 
 
 Sour Bough. See Summer Pippin. 
 
 Spencer Sweeting. See Hartford Sweeting. 
 
 Spice Apple of Virginia. See Old Town 
 Crab. 
 
 Spice Russet. Small, round oblate, yellow 
 russet ; aromatic, good. Winter. 
 
 Spice Sweeting ; or, Berry Bough. Medium, 
 oblate, smooth, pale yellow ; sweet, aro- 
 matic, often knotty. August. 
 
 Sponge. Large, roundish, striped red on 
 light green; rather acid. December. 
 
 Sprague. Rather small, oblong ovate, yel- 
 low; sub-acid. Oftober. 
 
 Springport Pippin. Medium, roundish, yel- 
 lowish green ; sub-acid, very good. Win- 
 ter. Cayuga co., N. Y. 
 
 St. Lawrence, p. 205. 
 
 Stanard. Large, roundish, yellow and red ; 
 rather coarse, sub-acid. December. Erie 
 CO., N. Y. 
 
 Stansill. Rather large, oblate, striped ; 
 sub-acid. January. Early bearer. N. C. 
 
 .Steele's Red Winter. .See Baldwin. 
 
 Steel's Sweet. Medium, round, ribbed ; 
 yellow. Winter. Conn. 
 
 Stehly. Large, oblate conic, striped ; mild 
 subacid. Winter. Pa. 
 
 Sterling Beauty. See American Beauty. 
 
 Stillman's Early. Small, roundish conic, 
 yellow ; tender, pleasant, sub-acid. July 
 and August. Oneida co , N. Y. 
 
 Straat. See Stroat. 
 
 Strawberry. See Late Strawberry. 
 
 Striped Ashmore. See Ashmore 
 
 Striped Belle Fleur. See Red Bellflower. 
 
 Striped Peannain. Rather large, roundish, 
 striped ; sub-acid. Winter. Ky. 
 
 Stroat. Medium, roundish ovate, yellowish 
 green ; rich, very good. Autumn. N. Y. 
 
 Sturmer Pippin, Small, oblate, yellow and 
 red ; rich, sub-acid. Winter. Ky. 
 
 Sudlow's Fall Pippin. See Franklin Gol- 
 den Pippin. 
 
 Sugar Loaf Pippin. Medium, oblong conic, 
 smooth, whitish yellow ; sub-acid. poor. 
 Summer. English. 
 
 Sugar Sweet. Large, conic, ribbed, yellow, 
 shaded red ; rich, very sweet. Winter. 
 Mass. 
 
 Summer Bellflower. Medium, ovate, yellow ; 
 flesh white, rich, sub-acid, very good. 
 August. Dutchess co., N. Y. 
 
 .Summer Golden Pippin. Small, ovate, yel- 
 low ; rich. August. English. 
 
 Summer Hagloe, p. 193. 
 
 Summer Horse. See Horse. 
 
 Summer Pearmain. See Autumn Pear- 
 main. 
 
 .Summer Pippin, p. 197. 
 
 Summer Queen, p. 193. 
 
 Summer Rambo. A coiTuption of Summej 
 Rambour. 
 
 Summer Rambour. .See Rambour d'Et^. 
 
 .Summer Rose, p. 193. 
 
 Summer Sweet of Ohio. See High Top 
 -Sweeting. 
 
 Summer .Sweet Paradise, p 198. 
 
 Summerour. See Nickajack. 
 
 Superb Sweet. Large, roundish, yellow and 
 red ; tender, rich, sweet. Autumn. 
 M ass. 
 
 Surprise. Small, roundish, yellow ; flesh 
 red. Of little value. 
 
 .Sutton Beauty. Rather large, ro'.uidish, 
 yellow and crimson ; sprightly sub-.ncid. 
 December. Mass. 
 
 Swaar, p. 230 
 
 Sweet Baldwin. Medium, roundish, deep 
 red; firm, sweet — of little value. Novem- 
 ber. 
 
 .Sweet Bough, p. 190. 
 
 Sweet Fall Pippin. Large, oblate, greenish 
 yellow ; sweet, rich. October. November. 
 N. Y. 
 
 Sweet Golden Pippin. See Autumnal 
 .Swaar. 
 
 Sweet Golden Russet. Rather large, conic- 
 al, yellow, russeted ; rich, sweet. Sep- 
 tember, Odlober. Hardy — productive. 
 
 Sweet Harvest. See Sweet Bough. 
 
 Sweet Harvey. See Sweet Vandevere. 
 
 Sweet June of Illinois. See High Top 
 Sweeting. 
 
 Sweet Nonsuch. See Sweet Romanite. 
 
Descriptive List and Index — Apples. 
 
 469 
 
 Sweet Pearmain. See Keniick Sweet. 
 
 Sweet Pippin. See Hog Island Sweet ; 
 also Moore's Sweet. 
 
 Sweet Rambo. Medium, roundish- oblate, 
 yellow, shaded red with large dots ; tender, 
 juicy, rich, aromatic. Late autumn. Pa. 
 
 Sweet Red Streak. See Sweet Vandevere. 
 
 Sweet Romanite, p. 210. 
 
 Sweet Russet. See Pumpkin Sweet. 
 
 Sweet and Sour. Large, oblate, ribbed, 
 with green ribs of acid flesh, and whitish 
 spaces between of nearly flavorless, sweet- 
 ish Hesh. 
 
 Sweet Swaar. See Autumnal Swaar. 
 
 Sweet Vandevere, p. 210. 
 
 Sweet Wine. See Fall Wine. 
 
 Sweet Wine Sap. Medium, oblate, splashed 
 deep crimson ; tender, juicy, sweet, rich. 
 November. Pa. 
 
 Swiss, or Switzer Apple. See Pittsburgh 
 Pippin. 
 
 Tallman Sweeting, p. 212. 
 Tallow Apple. See Lowell. 
 Tart Bough. See Early Harvest. 
 Tetofsky. Medium, roundish or oblate 
 
 conic, striped ; flesh white, sprightly, 
 
 agreeable. August. Succeeds at the 
 
 North. Russian. 
 Tewksbury Blush, p. 230. 
 Tibbett's Seedling. Large, conic, whitish ; 
 
 sub-acid, pleasant. Mich. 
 Tift Sweeting, p. 198. 
 Tinmouch ; or, Teignmouth. Rather large, 
 
 oblate, whitish yellow, shided red; mild 
 
 sub-acid. Early winter. Vt. 
 Titus Pippin. Large, oblong conic, light 
 
 yellow, not high flavored. November. 
 Toccoa. Rather large, conic, irregular 
 
 striped ; with a rich Spitzenburgh flavor. 
 
 August. Ga. 
 Tompkins. See Dyer. 
 Townsend. See Hocking. 
 Trenton Early, p. 197. 
 Trumbull Sweeting. Rather large, round 
 
 oblate, yellow ; sweet, good. Autumn. O. 
 Tulpahocken. See Fallawater. 
 Turkey Greening. Large, oblate, green, 
 
 with a dull blush ; flesh greenish, sub-acid, 
 
 not rich. Winter. Conn. 
 Turner's Green. See Winter Cheese 
 Twenty Ounce, p. 205. 
 Twitchell's Sweet. Medium, conic, red and 
 
 purple ; flesh white, stained, sweet, plea- 
 sant flavor. November. N. H. 
 
 Uncle Sam's Best. See Fall Wine. 
 
 Vandevere. (White Vandevere, Green do. ; 
 
 Little Vandevere of Ind. ; Vandevere of 
 
 Pa.) Medium, oblate, striped; compaft ; 
 
 rich, sub-acid flavor. Odtoberto January. 
 
 Del. Superseded. Distincfl from N. Y. 
 
 Vandevere, and Vandevere Pippin. 
 Vandevere Pippin, p. 205. 
 Vandyne. Large, roundish, yellow ; sub- 
 acid, agreeable. 0<5tober. 
 Vaughan's Winter. Medium, oblate oblique, 
 
 whitish yellow, shaded red ; agreeanle. 
 
 Winter. Ky. 
 Vermont. See Walworth. 
 Vermont Pippin. See Tinmouth. 
 Victorieuse Reinette. Large, roundish 
 
 oblong, pale yellow ; pleasant, aromatic. 
 
 Winter. German. 
 Virginia Greening, p. 230. 
 
 Wabash Bellflower. Large, ovate, orange 
 red on yellow ; sub-acid, good — handsome. 
 November. Pa. 
 
 Waddel Hall. See Shockley. 
 
 Wagener, p. 223. 
 
 Walker's Yellow. Large, conic, golden yel- 
 low ; rather acid. Winter. Pa. 
 
 Walpole. Medium, roundish, striped, sub- 
 acid. Late summer. Mass. 
 
 Walworth. See Summer Pippin. 
 
 Warfield, p. 197. 
 
 Warren Pennock. See Early Pennock. 
 
 Warren Pippin. See Ortley. 
 
 Washington. See Sops of Wine. 
 
 Washington Royal. Rather large, round 
 oblate, yellowish green ; fine flavored — 
 keeps till July. Mass. 
 
 Washington Strawberry, p 2c£. 
 
 Watson's Dumpling. Large, roundish, red 
 on yellowish green : sub-acid — cooking. 
 Late autumn. English. 
 
 Watson's Favorite. Medium, roundish 
 oblate, red on yellow ; pleasant, rich, juicy, 
 very good. 
 
 Waxen of Coxe. Medium, roundish oblate, 
 pale vellow ; mild sub-acid. November, 
 Va. 
 
 Wellford's Yellow, p. 223. 
 
 Wellington Apple. See Dumelow's Seed- 
 ling. 
 
 Wells' Apple. See Domine. 
 
 Wells' Sweeting, p. 212. 
 
 Westchester Seek-no- further. See Long 
 Island ditto. 
 
470 
 
 Descriptive List and Index — Apples. 
 
 Western Spy, p. 231. 
 Westfield Seek-no-further, p. 223. 
 Weston. Medium, roundish conical, striped 
 on light yellow ; mild, p'easant. Oi5lober. 
 Mass. 
 Wetherell's White Sweeting. Large, yellow ; 
 
 September. N. J. 
 Wheeler's Sweet. Large, conical, ribbed 
 yellow, with a red cheek ; sweet, pleasant. 
 Oaober. Ohio. 
 White Astrachan. Medium, roundish, very 
 smooth ; tender, delicate, rather dry. 
 August. Russian. Of little value. 
 White Bellflower. See Ortley. 
 White Detroit. See Ortley. 
 White Doiftor. Large, roundish oblate, 
 greenish yellow ; acid, not rich. Autumn. 
 Pa. 
 White Golden Sweet. See Baker's Sweet. 
 White Hawthornden. See Hawthornden. 
 White Juneating, p. 197. 
 White Pippin, p. 231. 
 White Rambo, p. 231. 
 White ,Seek-no-further. See Green ditto. 
 White Spanish Reinetta. 15. 231. 
 White Spice. See Dyer. 
 White Sweeting. Medium, roundish oblate, 
 white with a red cheek : very sweet — culi- 
 nary. Autumn. Great bearer. Maine. 
 White Vandevere. See Vandevere. 
 White Winter. Small, round, light yellow, 
 with a red cheek : juicy, mild, sub-acid, 
 not rich. Spring. Pa. 
 White Winter Calville. Medium, roundish 
 conic, ribbed, yellow ; coarse, pleasant. 
 December. French. Valueless here. 
 White Winter Pearmain, p. 232. 
 Whitewater Sweet. Medium, round, yel- 
 low : sweet — long keeper. Southern 
 Ohio. 
 Whitney's Russet. Medium, oblate, rus- 
 seted; flesh fine grained, rich, spicy. 
 Winter. Canada. 
 Williams' Early Red. See Williams' Favor- 
 ite. 
 Williams' Favorite, p. 194. 
 William Penn. Rather large, round oblate, 
 greyish stripes on greenish yellow ; juicy, 
 rich, aromatic, very good. February. 
 Pa. 
 William Tell. See Pittsburgh Pippin. 
 Willow Twig, p. 224. 
 Wine, p. 224. 
 
 Wine of Conn. See Twenty Ounce. 
 Wine Sap, p. 224. 
 
 Wine Strawberry. See Richards' Graft. 
 
 Wing Sweeting, p. 211. 
 
 Winn'-j Russet. Large, dark russet, striped ; 
 
 sub-acid. Good keeper. Maine. 
 Winslow. Large, round, striped ; sub-acid. 
 
 November and December. Va. 
 Winter Cheese, p. 332. 
 Winter Genneting. See Rawle's Jannet. 
 Winter Harvey. Large, roundish conic, 
 
 pale yellow. 
 Winter King. See King of Tompkins co. 
 Winter Pearmain. See Autumn Pearmain. 
 Winter Pippin of Geneva, p. 232. 
 Winter Pippin of Vermont. See Winter 
 
 Harvey. 
 Winter Queen. Medium, conic, crimson ; 
 
 mild sub-acid. Early winter. 
 Winter Queen. See Fall Queen of Ky. 
 Winter Seek-no-further. See Fall do. 
 Winter Sweet Paradise, p. 212. 
 Winter Wine. See Wine. 
 Winthrop Greening, p. 209. 
 Winthrop Pearmain. Large, round ovate 
 
 striped ; spicy, pleasant. Autumn. Me. 
 WolPs Den. See .A.verill. 
 Wolman's Harvest. See Summer Rose. 
 Wood's Greening, p. 232. 
 Wood's Sweet. Large, oblate, irregular 
 
 striped ; tender, juicy, rich, very good. 
 
 Autumn. Vt. 
 Woodstock. See Dyer. 
 Woodstock Pippin. See Blenheim Pippin. 
 Woolman's Long. See Ortley. 
 Wormsley Pippin. Medium, roundish, 
 
 greenish yellow ; sharp sub-acid. Sep- 
 tember. English. 
 Wright Apple. Medium, roundish oblate, 
 
 yellow ; tender, juicy, aromatic, almost 
 
 sweet. Autumn. Vt. 
 Wyker Pippin. See Golden Reinette. 
 
 Yacht. Large, roundish, striped ; sub-acid. 
 Winter. Pa. 
 
 Yellow Bellflower, p. 232. 
 
 Yellow German Reinette. See Golden 
 Reinette. 
 
 Yellow Harvest. See Early Harvest. 
 
 Yellow Horse, See Horse. 
 
 Yellow Ingestrie. Small, yellow ; spicy — 
 valueless. Foreign. 
 
 Yellow Juneating. See Early Harvest. 
 
 Yellow Meadow. Large, oblate, greenish 
 yellov/ ; compadl, rich, very good. No- 
 vember. Southern 
 
 Yellow Newtown Pippin, p. 232. 
 
Descriptive List and Index — Apricots. 
 
 471 
 
 Yellow Pearmain. See Golden Pearmain. 
 
 Yopp's Favorite. Large, roundish, green- 
 ish yellow ; juicy, sub-acid, very pleasant. 
 Ga. 
 
 York Imperial ; or, Johnson's Fine Winter. 
 Medium, roundish oval, ribbed, red : aro- 
 matic, very good. Pa. 
 
 York Pippin. See Fall Pippin. 
 
 York Russet. See Pumpkin Russet. 
 
 Yorkshire Greening. Large, round ovate, 
 
 dull green, striped ; acid. Winter. Eng- 
 lish. 
 
 Young's Long Keeper. See Easter Pippin. 
 
 Yost. Flat, striped ; coarse, pleasant, sub- 
 acid. December. Pa. 
 
 Zane ; or, Zane Greening. Large, roundish, 
 
 green ; poor. Winter. 
 Zieber. Small, yellow, striped ; dry, good. 
 
 APRICOTS. 
 
 Abricot Blanc. See White Masculine. 
 .-Vbricot Commun. See Roman. 
 Abricotier. See Red Masculine. 
 Abricot Peche. See Peach. 
 Alberge. See Albergier. 
 Albergier, p. 332. 
 Anson's. See Moorpark. 
 Anson's Imperial. See Peach. 
 
 Black, p. 332. 
 
 Blanc. See White Masculine. 
 
 Blenheim. See Shipley's. 
 
 Breda, p. 332. 
 
 Briancon. A small tree or shrub, a native 
 of the Alps. Fruit small, round, scarcely 
 eatable. Ornamental. 
 
 Brown Masculine. See Red Mascu- 
 line. 
 
 Brussels, p. 332. 
 
 Burlington, p. 332. X 
 
 D'Alexandrie. See Musch. 
 D'Hollande. See Breda. 
 Double Flowering. Ornamental— rare here. 
 Dubois Early Golden. See Early Gol- 
 den. 
 Du Luxembourg. See Peach. 
 Dunmore. See Breda. 
 
 Early Golden, p. 332. 
 
 Early Masculine. See Red Masculine. 
 
 Early Orange. See Orange. 
 
 Early White Masculine. See White ditto. 
 
 Germine. See Roman. 
 
 Hemskirke, p. 332. 
 
 Lafayette, p. 333. 
 
 Large Early, p. 333. 
 
 Large Turkey. See Turkey. 
 
 Moorpark, p. 333. 
 Musch, p. 333. 
 
 Noir. See Black. 
 
 Oldaker's Moorpark. See Moorpark. 
 Orange, p. 333. 
 
 Peche. See Peach. 
 Peche Grosse. See Peach. 
 Peach, p. 334. 
 Persian. See Orange. 
 Purple Apricot. See Black. 
 
 Red Masculine, p. 334. 
 
 Ringgold, p. 334. 
 
 Roman, p. 334. 
 
 Royal, p. .334. 
 
 Royal Orange. See Orange. 
 
 Royal Peach. See Peach. 
 
 Royal Persian. See Orange. 
 
 Shipley's, p. 334. 
 Shipley's Large. 
 
 See Shipley. 
 
 Temple's. See Moorpark. 
 Texas, p. 334. 
 Transparent. See Roman. 
 Turkey, p. 334. 
 
472 
 
 Violet. See Black. 
 
 Walton Moorpark. See Moorpark 
 
 Descriptive List and Index — Cherries. 
 
 White Apricot. See White Masculine. 
 While Masculine, p. 335. 
 Wurtemburg. See Peach. 
 
 BLACKBERRIES. 
 
 Crystal White, p. 438. 
 Dorchester, p. 438. 
 Kittatinny, p. 438. 
 Newman's Thornless, p. 438. 
 
 New Rochelle, p. 438. 
 
 Seacor's Mammoth, 
 chelle. 
 
 Wilson's Early, p. 438. 
 
 See New Ro- 
 
 CHERRIES. 
 
 Adams Crown. Medium, roundish, pale 
 red ; flavor pleasant. Late June. 
 
 Amber Gean. Small, oval heart-shaped, 
 pale yellow ; sweet, pleasant. Great 
 bearer. Late. 
 
 American Amber. Medium, roundish heart- 
 shaped, light amber and red ; flavor 
 moderate. 
 
 American Heart, p. 367. 
 
 Anne. Rather small, roundish, red ; sweet, 
 very good. Ky. 
 
 Ansell's Fine Black. See Black Heart. 
 
 Apple Cherry. See Gridley. 
 
 Arch Duke, p. 373. 
 
 Arden's Early White Heart. See Early 
 White Heart. 
 
 Baumann's May. See May Bigarreau. 
 
 Belle de Bevay. See Reine Hortense. 
 
 Belle de Choisy, p. 374. 
 
 Belle d'Orleans, p. 367. 
 
 Belle de Sceaux, p 374. 
 
 Belle Magnifique, p. 374. 
 
 Belle Vezzouris. Rather large, light red; 
 
 sub-acid. Rather late. 
 Bigarreau. See Yellow Spanish. 
 
 Bigarreau, Black. Medium, heart-shaped, 
 black ; flesh firm, rather dry. Season 
 medium. 
 
 Bigarreau Blanc. See White Bigarreau. 
 
 Bigarreau, China, p. 367. 
 
 Bigarreau, Couleur de Chair. See Elton. 
 
 Bigarreau Gabalis. See Mezel. 
 
 Bigarreau de Mai. See May Bigarreau 
 
 Bigarreau, Gros Coeuret. Large, roundish 
 heart-shaped, suture raised, becoming red- 
 dish black ; flesh firm, flavor moderate. 
 
 Bigarreau Gros Noir. See Elkhom. 
 
 Bigarreau, Large Red. Large, oblong 
 heart-shaped, dark red ; flesh firm. Sea- 
 son medium. 
 
 Bigarreau, Royal, and Bigarreau Tardif 
 See Yellow Spanish. 
 
 Black Bigarreau of Savoy. Large, heart- 
 shaped, black ; flesh purple, firm. Late. 
 
 Black Caroon ; or Carone. Rather small, 
 intermediate in character between the 
 Mazzard and Black Heart — of little value. 
 
 Black Circassian. See Black Tartarian. 
 
 Black Eagle, p 364. 
 
 Black Hawk, p. 364. 
 
 Black Heart, p. 364. 
 
Descriptive List and Index — Cherries. 
 
 473 
 
 Black Honey. See Black Mazzard. 
 
 Black Mazzard. The wild or original type 
 of the Heart varieties of the cherry. Small, 
 oval, heart-shaped, black, bitter — only 
 valuable for raising stocks. 
 
 Black Russian. See Black Tartarian. 
 
 Black Tartarian, p. 365. 
 
 Bleeding Heart. Medium, long heart- 
 shaped, dark red ; flavor moderate. Late 
 June 
 
 Bloodgood's Amber : or, Bloodgood's 
 Honey. See American Amber. 
 
 Bowyer's Early Heart. Medium, obtuse 
 heart-shaped, amber and red ; flavor plea- 
 sant. Middle of June. 
 
 Brandywine, p. 365. 
 
 Brant, p. 365. 
 
 Brenneman's Early. See Cumberland Seed- 
 ling. 
 
 Bristol Cherry. See Black Mazzard. 
 
 Burr's Seedling, p. 367. 
 
 Buttner's Black Heart. Large, nearly black ; 
 flesh firm, flavor moderate. German. 
 
 Buttner's October Morello. Small, acid, 
 late — of little value. 
 
 Buttner's Yellow. Medium, roundish, 
 clear yellow ; flesh firm, sweet, of moderate 
 quality. Late. 
 
 Carmine Stripe, p. 367. 
 
 Carnation, p. 374 
 
 Caroline, p. 367. 
 
 Cerisse InduUe. See Early May. 
 
 Champagne, p. 367. 
 
 China BigaiTeau, p. 367. 
 
 Cleveland, p. 367. 
 
 Cluster. Quite small, round, red ; two to 
 
 six in a close cluster on a common stalk — 
 
 of little value, 
 Coe's Late Carnation, p. 374. 
 Coe's Transparent, p. 368. 
 Common English. See Black Mazzard, and 
 
 Black Carone. 
 Common Red. See Pie Cherry. 
 Conestoga, p. 365. 
 Cumberland's Seedling, p. 365. 
 
 Davenport's Early. See Black Heart. 
 
 Delicate, p. 368. 
 
 Doaor, p. 368. 
 
 Donna Maria, p. 373. 
 
 Downer, p. 369. 
 
 Downer's Late Red. See Downer. 
 
 Downing's Red Cheek, p 369. 
 
 Downton, p. 369 
 
 Duchesse de Palluau, p. 374. 
 Dutch Morello. See Morello. 
 
 Early Black. See Black Heart. 
 
 Early May, p. 374. 
 
 Early Prolific, p. 369. 
 
 Early Purple Guigne, p. 365. 
 
 Early Richmond, p. 375. 
 
 Early White Heart, p. 369. 
 
 Elizabeth. Rather large, heart-shaped, rich 
 
 dark red ; flesh half tender, pleasant. 
 
 Late Jime. Ohio. 
 Elkhom, p. 365. 
 Elliott's Favorite, p. 369. 
 Elton, p. 369. 
 English Morello. See Morello. 
 
 Favorite. Rather small, pale yellow and 
 red; sweet, delicate. Late June. Ohio. 
 
 Flemish. Rather large, oblate, red ; sub- 
 acid, not rich. 
 
 Flesh-colored Bigarreau. See Elton. 
 
 Florence, p. 369. 
 
 Four-to-the-Pound. See Tobacco- Leaved. 
 
 Eraser's Black Heait. See Black Tartarian. 
 
 Fraser's Black Tartarian. See Black Tar- 
 tarian. 
 
 Fraser's White Tartarian. See White Tar- 
 tarian. 
 
 Gascoigne's Heart. See Bleeding Heart. 
 
 German Mayduke. See Early Purple 
 Guigne. 
 
 Gifford's Seedling .Small, round heart- 
 shaped, light red ; sweet. 
 
 Governor Wood, p. 370. 
 
 Graffion. See Yellow Spanish. 
 
 Great Bigarreau, p. 366. 
 
 Gridley. Medium, roundish, black ; flesh 
 firm, fl.ivor moderate. Late June. Great 
 bearer. Mass. 
 
 Guigne Noir Luisant. Medium, round 
 heart-shaped, reddish black; rich, acid. 
 Late July. 
 
 Guigne Noir Tardive. See Elkhom. 
 
 Hative. See Early May. 
 
 Hildesheim. Medium, heart-shaped, yel- 
 low and red ; sweet, agreeable. 
 
 Hoadley, p. 370. 
 
 Holland Bigarreau. See Napoleon Bigar- 
 reau. 
 
 Holman's Duke. See Mayduke. 
 
 Honey. Small, roundish, yellow and red : 
 very sweet. Late. 
 
474 
 
 Descriptive List and Index — C/i ernes. 
 
 Hovey, p. 370. 
 Hyde's Late Black, p. 370. 
 Hyde's Red Heart. Medium, heart-shaped, 
 lively red ; pleasant. 
 
 Imperial Morello. Medium, roundish, dark 
 purplish red ; acid. Late. 
 
 Jeffrey's Duke, p. 375. 
 Jocosot, p. 365. 
 
 Kennicot, p. 365. 
 
 Kentish Red. See Early Richmond. 
 
 Keokuk Large, heart-shaped, dark purple 
 rather coarse, poor. Strong grower. 
 Produ(5live. Ohio. 
 
 Kirtland's Large Morello. See Large Mo- 
 rello. 
 
 Kirtland's Mammoth, p. 371. 
 
 Kirtland'j Mary, p. 371. 
 
 Knevett's Late Bigarreau. See Florence. 
 
 Knight's Early Black, p. 366. 
 
 Lady Southampton's Yellow. Medium, 
 heart-shaped, all yellow : firm, poor. 
 Late. 
 
 Large Black Bigarreau. See Elkhoni. 
 
 Large Heart-shaped Bigarreau. See Bigar- 
 reau Gros Coeuret. 
 
 Large Morello, p. 375. 
 
 Large White Bigarreau. See White Bigar- 
 reau. 
 
 Late Bigarreau, p. 372. 
 
 Late Duke, p. 373. 
 
 Late Honey. See Honey. 
 
 Late Kentish. See Pie Cherry. 
 
 Leather Stocking, p. 366. 
 
 Lemercier. See Reine Hortense. 
 
 Logan, p. 366. 
 
 Louis Philippe, p. 373. 
 
 Lundie Gean. Medium, roundish, black. 
 July. 
 
 Madison Bigarreau. Medium, roimdish, 
 yellow and red ; pleasant, moderate fla- 
 vor. 
 
 Manning's Late Black, p. 366. 
 
 Manning's Mottled, p. 371. 
 
 May Bigarreau, p. 366 
 
 May Cherry. See Early May. 
 
 Mayduke, p. 373. 
 
 Mazzard. See Black Mazzard. 
 
 Merveille de Septembre. Small, rather dry, 
 sweet — of little value. August, September. 
 French. 
 
 Mezel, p. 366. 
 Milan. See Morello. 
 
 Monstrous de Bevay. See Reine Hortense. 
 Monstrous de Mezel. See Mezel 
 Morello, p. 373. 
 
 Mottled Bigarreau. See Manning's Mot- 
 tled. 
 
 Napoleon Bigarreau, p 371. 
 
 Ohio Beauty, p. 372. 
 
 Osceola, p. 366. 
 
 Ox- Heart (of the English). Large, obtuse 
 heart-shaped, dark red, half-tender, of 
 second quality. The name Ox-heart is 
 erroneously applied here to the White 
 Bigarreau and to several worthless sorts. 
 
 Pie Cherry, p. 375. 
 
 Pierce's Late. Medium, heart-shaped, am- 
 ber and dark red ; flesh tender, sweet 
 rich. Late. Mass. 
 
 Plumstone Morello, p. 375. 
 
 Pontiac, p. 366. 
 
 Portugal Duke. See Archduke. 
 
 Powhatan, p. 366. 
 
 Pr^coce. See Early May. 
 
 President. Large, dark red ; h<ilf tender, 
 sweet. Late June. 
 
 Proudfoot. Large, heart-shaped, dark pur- 
 plish red ; flesh firm, svreet. Late. 
 Ohio. 
 
 Red Jacket, p. 372. 
 
 Reine Hortense, p. 375. 
 
 Remington White Heart. Small, heart- 
 shaped, yellow ; flavor poor. Very late. 
 Worthless. 
 
 Richardson, p. 366. 
 
 Rivers' Early Amber. Resembles Earlv 
 White Heart, but later. 
 
 Rivers' Early Heart. Medium, heart- 
 shaped. Rather early, but poor. Eng- 
 lish. 
 
 Roberts' Red Heart. Medium, round 
 heart-shaped, pale amber and pale red ; 
 with a good flavor. Late June. Mass. 
 
 Rockport Bigarreau, p. 372. 
 
 Ronald's Large Black Heart. See Black 
 Tartarian. 
 
 Ronald's Large Morello. See Morello. 
 
 Royal Duke. p. 573. 
 
 Rumsey's Late Morello. Large, roundish, 
 heart-shaped ; rich red, juicy, acid. Late 
 August. Of little value. 
 
Descriptive List and Index — Cnrrants. 
 
 475 
 
 Shannon, p. 373. 
 
 Small May. See Early May. 
 
 Spanish Black Heart. See Black Heart. 
 
 Sparhawk's Honey. Medium, round heart- 
 shaped, regular, pale and bright red ; sweet. 
 Late June. 
 
 Street's May. See Early White Heart. 
 
 Swedish. See Early White Heart. 
 
 Sweet Montmorency, p. 372. 
 
 Tecumseh, p. 366. 
 
 Tobacco-Leaved. Leaves large, fruit small. 
 Worthless. 
 
 Townsend, p. 372. 
 
 Tradescant's Black Heart. See Elkhom. 
 
 Transparent Guigne ; or, Transparent Gean. 
 Small, oval heart-shaped, pink and red, 
 pellucid ; tender, slightly bitter, becoming 
 rich and good. Rather late. Tree vigor- 
 ous and produftive. 
 
 Triumph of Cumberland. See Cumberland's 
 
 Seedling. 
 
 Vail's August Duke, p. 375. 
 Virginian May. See Early Richmond. 
 
 Wax Cherry. See Carnation. 
 
 Wendell's Mottled Bigarreau, p. 367. 
 
 Werder's Early Black Heart, p. 367. 
 
 White Bigarreau, p. 372. 
 
 White Tartarian. Rather small, wholly 
 pale yellow, somewhat pellucid, with a 
 moderate, rather bitter flavor. [X spurious 
 White Tartarian, but of better quality, is 
 light pink and red ; with a sweet, good 
 flavor.] 
 
 Yellow Honey. See Honey. 
 Yellow Spanish, p. 372. 
 
 CURRANTS. 
 
 Attractor, p. 427. 
 
 Black English, p. 429. 
 Black Naples, p. 429. 
 Blanc Transparent. See Transparent. 
 
 Caucasian, p. 427. 
 
 Champagne. Medium, pink or very pale 
 
 red : rather acid. 
 Cherry, p. 427. 
 Common Black, p 429. 
 
 Dana's New White, p. 427. 
 
 Fertile Currant of Palluau. 
 Fertile d' Angers, p. 428. 
 
 See Palluau. 
 
 Gloire des Sablons, Medium, bunches 
 long, loose, white, striped red. acid — un- 
 produdlive. 
 
 Goliath. See Victoria. 
 
 Gondoin Red, p. 428. 
 
 Gondoin White, p. 428. 
 
 Houghton Castle. See Victoria. 
 
 Imperial Yellow ; or. Imperial White. See 
 White Grape. 
 
 Knight's Early Red. Possesses no distinc- 
 tive merits, being scarcely earlier than 
 other sorts. 
 
 Knight's Large Red, p. 428. 
 
 Knight's Sweet Red, p. 428. 
 
 La Caucasse. See Caucasian. 
 
 La Hative. A new French currant of 
 moderate size, producfliveness, and 
 quality. 
 
 Large Fruited Missouri. A large sized 
 variety of the Missouri Currant {Ribes 
 aiireum\ possessing a pleasant fla- 
 vor. 
 
 Le Fertile. Large, deep red, vigorous, very 
 productive. 
 
 Long Bunched Red. Resembles Red Dutch, 
 but rather larger in clusters and fruit. 
 
476 
 
 Descriptive List mid Index — Grapes. 
 
 Macrocarpa. Nearly resembles the Cherry 
 Currant, but more produftive. 
 
 May's Victoria. See Viftoria. 
 
 Missouri. See Large Fruited Mis- 
 souri. 
 
 Morgan's Red. See Red Dutch. 
 
 Morgan's White. See White Dutch. 
 
 Palluau, p. 428. 
 
 Pleasant's Eye. See Champagne. 
 
 Prince Albert, p. 428. 
 
 Red Dutch, p. 429. 
 Red Grape, p. 429. 
 Red Provence. Late, acid ; vigorous, 
 
 shoots reddish. 
 Reeve's White. See White Dutch. 
 
 Striped Fruited. Small, striped, of little 
 value. German. 
 
 Transparent, p. 429. 
 
 Versaillaise, p. 429. 
 Vidloria, p. 429. 
 
 White Antwerp. Large, bunches rather 
 long ; sweet, very productive. 
 
 White Clinton. Closely resembles, or is 
 identical with White Dutch. 
 
 White Crystal. See White Dutch. 
 
 White Dutch, p. 429. 
 
 White Grape, p. 429. 
 
 White Leghorn. See White Dutch. 
 
 White Provence. Large, white ; the most 
 vigorous of tlie white sorts, but moderate- 
 ly produdlive. Leaves often edged with 
 white. New. 
 
 Wilmot's Red Grape. Resembles May's 
 Vidloria ; good and produftive. 
 
 GOOSEBERRIES. 
 
 Crown Bob, p. 429. 
 Downing's Seedling, p. 431. 
 Houghton's Seedling, p. 431 
 Mountain Seedling, p. 431. 
 
 Parkinson's Laurel, p. 430. 
 
 Red Warrington, p. 430. 
 Roaring Lion, p. 430. 
 
 Wellington's Glory, p. 431. 
 Whitesmith, p. 431. 
 
 GRAPES. 
 
 Ada. Bunches large, compact, berries dark ; 
 
 sweet, vinous. Flushing, L. L 
 Adirondac, p. 399. 
 Aleppo, p. 405. 
 Alexander's, p. 400. 
 Allen's Hybrid, p. 404. 
 Alvey, p. 400. 
 Amiens. See Royal Muscadine. 
 
 Anna, p. 404. 
 
 Ansell's Large Oval Black. See Black 
 
 Morocco. 
 Arkansas. Closely resembles, or is identical 
 
 with Norton's Virginia. 
 August Muscat. Berries small, oval, black, 
 
 poor quality — a weak grower. Very 
 
 early. 
 
Descriptive List and Index — Grapes. 
 
 477 
 
 Barnes. Bunches and berries medium, 
 
 black ; sweet, good. Quite early. New. 
 Black Barbarossa, p. 405. 
 Black Burgundy. See Black Frontignan. 
 Black Chasselas. See Black Muscadine. 
 Black Cluster, p. 405. 
 Black Corinth ; or, Zante Currant. Small, 
 
 round, black; quality moderate. 
 Black Frontignan, p. 406. 
 Black German. See York Madeira. 
 Black Grape from Tripoli. See Black Tri- 
 
 poh. 
 Black Hamburgh, p. 406. 
 Black Lisbon. See Black Prince. 
 Black Lombardy, p. 406. 
 Black Morillon. See Black Cluster. 
 Black Morocco, p. 406. 
 Black Muscadel. See Black Morocco. 
 Black Muscadine, p. 406. 
 Black Muscat of Alexandria, p. 406. 
 Black Palestine. See Black St. Peter's. 
 Black Portugal. See Black Prince. 
 Black Prince, p. 406. 
 Black Spanish. See Black Prince. 
 Black St. Peter's, p. 406. 
 Black Sweetwater, p. 406. 
 Black Tripoli, p. 407. 
 Bland, p. 402. 
 Bland's Madeira, Bland's Pale Red, and 
 
 Bland's Virginia. See Bland. 
 Blood's Black. Large, coarse, foxy. Early. 
 Blue TroUinger. See Black Hamburgh. 
 Boston. See Black Prince. 
 Bowood Muscat. See White Muscat of 
 
 Alexandria. 
 Brinckle. Bimches large, compact, berries 
 
 round, black ; flesh solid, not pulpy, flavor 
 
 rich, vinous. Phila. 
 Browi Hamburgh. See Black Hamburgh. 
 Bull : or. Bullet. See Scuppemong. 
 BuUit. See Taylor's BuUit. 
 
 Canadian Chief. Bunches large, shouldered ; 
 
 vine productive. Of foreign origin. 
 Canby's August. See York Madeira. 
 Cape Grape. See Alexander's. 
 Carter. Berries large, round, reddish black, 
 
 of good quality. Season medium. 
 Cassady, p. 404. 
 Catawba, p. 400. 
 Catawba Tokay. See Catawba. 
 Charlesworth Tokay, p. 408. 
 Chasselas Blanc. See Royal Muscadine. 
 Chasselas. de Bar sur Aube. See Royal 
 
 Muscadine. 
 
 Chasselas Musque. See Musk Chasselas. 
 
 Chasselas Noir. See Black Muscadine. 
 
 Chasselas Royal. See White Sweetwater. 
 
 Ciotat, p. 408. 
 
 Clara, p. 404. 
 
 Clifton's Constantine. See Alexander's. 
 
 Clinton, p. 400. 
 
 Clover St. Black. Bunches and berries 
 large, black ; very good Cross of native 
 and foreign. Rochester, N. Y. New. 
 
 Columbia. Bunches small, compact ; berries 
 small, black : pleasant, vinous. George- 
 town, D. C. 
 
 Concord, p. 400. 
 
 Creveling, p. 400. 
 
 Cumberland Lodge. See Esperione. 
 
 Cuyahoga, p. 404. 
 
 Damascus. Bunches large ; berries very 
 large, black ; rather acid. Exotic — re- 
 quires fire heat 
 
 Dana. Bunches and berries medium, dark 
 red ; slightly vinous, fine. Roxbury. 
 Mass. New. 
 
 Delaware, p. 403. 
 
 Devereux. Bunches medium ; berries 
 small, purple ; sweet. Foreign. 
 
 Diana, p. 403. 
 
 Diana Hamburgh, p. 403. 
 
 Dracut Amber. A brown fox, somewhat re- 
 sembling, but not equal in flavor to, the 
 Northern Muscadine. 
 
 Dutch Sweet Water. Bunches medium ; 
 berries large, oval, amber : good early 
 white grape. Foreign. 
 
 Early Black July, p. 407. 
 
 Eariy Chasselas. See Early White Mal- 
 vasia. 
 
 Early Sweetwater. See White Sweet- 
 water. 
 
 Early White Malvasia, p. 408. 
 
 Early White Muscadine. See White Sweet- 
 water. 
 
 Early White Teneriffe. See Royal Musca- 
 dine. 
 
 Elsinborough : or. Elsinburgh, p. 400. 
 
 Emily. Berries rather small, pale red, ex- ' 
 cellent — of foreign parentage. A worthless 
 native also has this name. 
 
 Esperione, p. 407. 
 
 Fintindo, p. 407. 
 
 Flame-Colored Tokay. See Lombardy. 
 
 Fox Grape. See Scuppemong. 
 
478 
 
 Descriptive List and Index — Grapes. 
 
 Framingham. Medium, black, very early ; 
 
 quality moderate. Mass. 
 Franklin. Bunches medium ; berries 
 
 rather small, bluish purple ; rather acid, 
 
 moderately good — a strong grower and 
 
 productive. 
 
 Gamgues. See Isabella. 
 Genuine Tokay. See White Tokay. 
 Gibrahar. See Black Hamburgh. 
 Golden Chasselas. See Royal Muscadine. 
 Golden Clinton. A greenish white seedling 
 
 of the Clinton. Rochester. N. Y. 
 Graham. Bunches medium, shouldered, 
 
 not compact ; berries round, purple, little 
 
 or no pulp, good. Phila. 
 Gros Colman. Bunches large ; berries 
 
 large, round, black. Foreign. New. 
 Grove End Sweetwater. See Early White 
 
 Sweetwater. 
 Grizzly FrontigTian, p. 407. 
 
 Hall's Grape. Berries medium, dark ; 
 
 quality and season medium. Ohio. 
 Hardy Blue Windsor. See Esperione. 
 Harris. Medium, black ; sweet, with pulp 
 
 —productive. Southern. 
 Hartford Prolific, p. 401. 
 Heath. See Delaware. 
 Herbemont, p. 401. 
 Howell. Bunches and berries medium, 
 
 black ; skin thick, pulp firm, good. 
 
 Early. New. 
 Hidson. Resembles Isabella, but not as 
 
 rich and sprightly. Hudson, N. Y. 
 Hyde's Eliza. Intermediate in appearance 
 
 between Isabella and Clinton. Growth 
 
 not as strong as Isabella, but earlier. 
 
 lona, p. 403. 
 Isabella, p. 401. 
 Israella, p. 401. 
 
 Ives' Seedling. Early, black, hardy, healthy ; 
 for wine. New. Popular. Western. 
 
 Joslyn's St. Alban'.s. See Musk Chasse- 
 las 
 July Grape. See Early Black July. 
 
 Knight's Variegated Chasselas, p 408. 
 
 Labi5. Bunches medium ; berries large, 
 
 black, pleasant. Pa. 
 Lady Downes' Seedling. Bunches 
 
 long, compact ; berries oval, black ; 
 
 sweet, skin thick. Good bearer, sets 
 
 well, ripens late — keeps long. English. 
 Large German. See York Madeira. 
 Le CcEur. See Black Morocco. 
 Le Cour. See Musk Chasselas. 
 Lenoir, p. 401. 
 Logan, p. 401. 
 Lombardy, p. 407. 
 Longworth's Ohio. See Ohio. 
 Louisa. See Isabella. 
 Lunel. See White Muscat of Alexandria. 
 Lydia, p. 404. 
 Lyman. Bunches small, compact ; berries 
 
 round, smooth, black ; resembles Clinton 
 
 in flavor. 
 
 Macready's Early. Bunches compact ; ber- 
 ries white, pointed ; juicy, melting, plea- 
 sant. Foreign. 
 
 Madeira Wine Grape. See Verdelho. 
 
 Madeline. See Early Black July. 
 
 Malaga. See White Muscat of Alexandria. 
 
 Malmsley Muscadine. See Ciotat. 
 
 Mammoth Catawba. Bunches large, not 
 compact ; berries large, round, red — does 
 not equal Catawba in flavor. 
 
 Marion. Bunches rather large, compact ; 
 berries medium, black purple with bloom : 
 flavor sharp — of the Clinton family ; be- 
 comes eatable in winter. 
 
 Marionport. See York Madeira. 
 
 Martha, p. 404. 
 
 Mary, p. 404 
 
 Mary .\nn. Bunches large, oblong oval, 
 black ; sweet, very foxy. Early. 
 
 Massachusetts White. A large, light brown 
 fox — of little or no value. 
 
 Maxatawney, p. 404. 
 
 Meade's Seedling. Closely resembles its 
 parent, the Catawba, but a little darker and 
 better. Mass. 
 
 Michigan, p. 40.V 
 
 Miles. Bunches and berries medium, ob- 
 long oval, black ; sweet, good. Very 
 early. Strong grower. Pa. 
 
 Miller's Burgundy ; or, Miller's Grape, 
 p. 407. 
 
 Miner's Seedliu-'. See Venango. 
 
 Missouri p. 401. 
 
 Mottled, p. 401. 
 
 Muscat Noir. See Black Frontignan. 
 
 Muscit d'Alexandrie. See White Muscat 
 of Alexandria. 
 
 Muscat Blanc. See White Frontignan. 
 
 Muscat Hamburgh. See Black Hamburgh. 
 
Descriptive List and Index — Grapes. 
 
 479 
 
 Muscat Rouge. See Grizzly Frontignan. 
 Musk Chasselas, p. 408. 
 
 Nonantum. Bunches small : berries good 
 size, black, free from pulp, good. Mass. 
 New. 
 
 Northern Muscadine, p. 403. 
 
 Norton's Seedling ; or Norton's Virginia, 
 p. 402. 
 
 Ohio, p. 402. 
 
 Oldaker's West's St. Peter's. See Black St. 
 Peter's. 
 
 Oporto. A native with small bunches, and 
 rather small berries, dark ; acid. Claimed 
 as good for wine, its only merit. 
 
 Palestine. Bunches immense ; berries 
 small, amber ; sweet. Foreign. 
 
 Parsley-Leaved Muscadine. See Ciotat. 
 
 Pauline. Bunches large, compaft, shoul- 
 dered ; berries medium, brownish red ; 
 sweet, without pulp. Southern. 
 
 Payn's Early. See Isabella 
 
 Perkins. A brown fox grape, resembling 
 Northern Muscadine, but lighter colored 
 and inferior in quality. 
 
 Pitmaston White Cluster p. 408. 
 
 Poonah. See Black Lombardy. 
 
 Portuguese Muscat. See White Muscat of 
 Alexandria. 
 
 Powell. See Bland. 
 
 Prince Albert. See Black Barbarossa. 
 
 Purple Hamburgh. See Black Hamburgh. 
 
 Purple Urbana. See Logan. 
 
 Raabe, p. 402. 
 
 Raisin de Calabre. Large, round, white, 
 
 sweet, firm. Keeps well. 
 Raisin de Cuba. See Black Lombardy. 
 Raisin des Cannes. See Black Lombardy. 
 Raisin d'Espagne. See Black Morocco. 
 Rebecca, p. 405. 
 Red Chasselas, p. 407. 
 Red Frontenac of Jerusalem. See Black 
 
 Muscat of Alexandria. 
 Red Hamburgh. See Black Hamburgh. 
 Red Muscat of Alexandria. See Black ditto. 
 Red Traminer, p. 407. 
 Rogers' Hybrids, p 402. 
 Rose Chasselas, p. 407. 
 Royal Muscadine, p. 408. 
 Royal Vmeyard. Bunches and berries 
 
 large, amber ; rich, aromatic. Foreign. 
 
 New. 
 
 Schiras, p. 407. 
 
 Scotch White Cluster, p. 408. 
 
 Scuppemong. p. 405. 
 
 Segar Box. See Ohio. 
 
 St. Catherine. Bunches and berries large ; 
 sweet, tough, very foxy. 
 
 St. Peter's. See Black St. Peter's. 
 
 Stillward's Sweetwater. See White Sweet- 
 water. 
 
 Striped Muscadine. See Aleppo. 
 
 Switzerland Orape. See Aleppo. 
 
 Syrian, p. 408. 
 
 Tasker's Grape. See Alexander's. 
 
 Taylor's Bullitt, p. 405. 
 
 To-Kalon, p. 402. 
 
 Trebbiana. Resembles Syrian, but better — 
 
 keeps well. Foreign. 
 Trentham Black. Resembles Black Prince 
 
 — better in quality. Foreign. 
 True Burgundy. See Black Cluster. 
 Tryon. See York Madeira. 
 Turner's Black. See Esperione. 
 
 Underhill's Seedling. A red or brown fox, 
 with large, round berries, tough pulp, of 
 moderately foxy flavor. 
 
 Union Village, p. 402. 
 
 Valentine's. See Black Hamburgh. 
 Variegated Chasselas. See Knight's Varie- 
 gated Chasselas. 
 Venango, p. 404. 
 Verdelho, p. 410. 
 
 Vidloria. See Black Hamburgh. 
 Vitis Vulpina. See Scuppemong. 
 
 Wantage. See Lombardy. 
 
 Warner's Black Hamburgh. See Black 
 
 Hamburgh. 
 Warren. See Herbemont. 
 West's St. Peter's. See Black Lombardy. 
 While Catawba. Bunches medium, com- 
 
 pa(5l ; berries large, round, white : sweet. 
 
 Cin , Ohio. 
 White Chasselas. See Royal Muscadine. 
 White Constantia. See White Frontignan 
 White Corinth. Bunches compact ; sweet, 
 
 pleasant. Foreign. 
 White Frontignan, p. 409. 
 White Gascoigi:e. Bunches and berries 
 
 oval, good. Foreign. 
 White Hamburgh, p. 409. 
 White Lisbon. See White Hamburgh. 
 White Muscadine. See White Sweetwater. 
 
48o 
 
 Descriptive List and Index — Ne5larines. 
 
 White Muscat of Alexandria, p. 409. 
 
 White Muscat of Lunel. See White Mus- 
 cat of Alexandria. 
 
 White Nice, p. 409. 
 
 White Parsley-Leaved. See Ciotat. 
 
 White Portugal. See White Hamburgh. 
 
 White Raisin. See White Hamburgh. 
 
 White Rissling, p. 409. 
 
 White Sweetwater, p. 409. 
 
 White Tokay, p. 410. 
 
 Wilmington. Bunches and berries large, 
 white, acid, showy. 
 
 Wilmot's New Black Hamburgh. See 
 Black Hamburgh. 
 
 Winchester. See Union Village. 
 
 Winnie. See Alexander's. 
 
 Winslow. Bunches small, compact ; berries 
 
 small, black ; resembles Clinton, but earlier. 
 
 Ohio. 
 
 Yeddo. Bunches medium, berries brown ; 
 
 excellent. Rather late. Quite new. 
 York Madeira. Bunches short, thick, com- 
 
 pa(5l ; berries roundish oval ; excellent, of 
 
 a peculiar flavor. Produdlive and hardy. 
 
 Pa. 
 
 Zante Currant. See Black Corinth. 
 Zinfindal, p. 407. 
 
 NECTARINES. 
 
 Aromatic. See Early Violet. 
 
 Black Murray. See Murry. 
 Boston, p. 329. 
 
 Broomfield. Large, roundish, yellow, with a 
 dull red cheek ; rather pleasant. Late. 
 
 Mass. 
 
 Claremont. See Elruge. 
 Common Elruge. See Elruge. 
 Cowdray White. See New White. 
 
 with a scarlet cheek ; firm, poor. Late 
 Cultivated only for its beauty. [Prince's 
 Golden Neflarine resembles this, but is 
 larger, a week later, and has large 
 flowers.] 
 
 Hardwicke Seedling, p. 329. 
 Hunt's Tawny, p. 329. 
 
 Lewis. See Boston. 
 
 Lucombe's Black. See Early Newington. 
 
 D'Angleterre. See Newington. 
 Dovraton, p. 328. 
 Du Tilly's. See Due de Telliers. 
 Due de Telliers, p. 329. 
 
 Murry. Medium, roundish, pale green with 
 a red cheek ; sweet, of good flavor. 20th 
 of August. English. Poor bearer — little 
 known here. 
 
 Early Black. See Early Newington. 
 
 Early Newington, p. 330 
 
 Early Violet, p. 329. 
 
 Elruge, p. 329. 
 
 Emerton's New White. See New White. 
 
 Fairchild's. Small, round, flattened, yellow- 
 ish green with a red cheek ; flesh yellow, 
 dry, poor. Earliness its only merit. 
 
 Fine Gold-Fleshed. See Golden. 
 
 Flanders. See New White. 
 
 French Newington. See Newington. 
 
 Newington, p. 330. 
 
 Oatlands. See Elruge. 
 Old Newington. See Newington. 
 Old Roman. See Red Roman. 
 Old White. See New White. 
 Orange. See Golden. 
 
 Perkins' Seedling. See Boston. 
 Peterborough. Small, roundish, green 
 flesh juicy, of tolerable flavor. Odlober. 
 Pitmaston's Orange, p. 330. 
 
 Golden. Medium, roundish ovate, yellow Red Roman, p. 330. 
 
Descriptive List and Index — Peaches. 
 
 481 
 
 Roman. See Red Roman. 
 
 Scarlet Newington. See Newington. 
 Sion Hill. See Newington. 
 Smith's Newington. See Newington. 
 Stanwick. Rather large, roundish oval, 
 
 greenish white, red in the sun ; tender, 
 
 juicy, rich, sugary. 
 
 Temple's. See Elruge. 
 
 Violette Hative. See Early Violet. 
 
 Williams' Orange. 
 Orange. 
 
 See Pitmaston's 
 
 PEACHES. 
 
 Abricotee. See Yellow Admirable. 
 
 Acton Scott. Medium, rather woolly, 
 nearly white with a red cheek ; flesh pale 
 to the stone, rich, sometimes a little bit- 
 ter. Early English. Rare here. 
 
 Admirable. See Early Admirable. 
 
 Admirable Jaune. See Yellow Admirable. 
 
 Admirable Tardive. See Belle de Vitry. 
 
 Algiers Yellow ; or, Algiers Winter. See 
 Late Yellow Alberge. 
 
 Anne. See Early Anne. 
 
 Apricot Peach. See Yellow Admirable. 
 
 Astor, p. 317. 
 
 Avant Blanche. See White Nutmeg. 
 
 Batchelder. Large, round, white with a 
 blush ; flesh white, juicy, vinous. End of 
 September. Mass. 
 
 Baldwin's Late, p. 321. 
 
 Balian. See Malta. 
 
 Baltimore Beauty, p 323. 
 
 Barrington, p. 317. 
 
 Barnard, p. 323. 
 
 Baugh, p. 321. 
 
 Baxter's Seedling. See Jane. 
 
 Belle Beaut^. See Grosse Mignonne. 
 
 Belle de Vitry, p. 314. 
 
 Bellegarde, p. 317. 
 
 Bergen's Yellow, p. 325. 
 
 Blanton Cling, p. 327. 
 
 Blood Clingstone, p. 328. 
 
 Bordeaux Cling. Large, oval, downy, yellow 
 with a red cheek ; flesh yellow, red at 
 stone, juicy, vinous, very good. First of 
 August. 
 
 Bourdine. See Late Admirable. 
 Brevoort, p. 321. 
 
 Brevoort's Morris. See Brevoort. 
 Brentford Mignonne. See Bellegarde. 
 Brevoort's Seedling Melter. See Brevoort. 
 Browm Nutmeg. See Red Nutmeg. 
 Briggs. Large, roundish, bright red on 
 
 white ; juicy, rich. Early September. 
 
 Mass. 
 Buckingham Mignonne. See Barrington. 
 
 Cambridge Belle. Large, roundish, red- 
 dened in the sun ; rich, fine — handsome. 
 Early September. Mass. 
 
 Carpenter's White, p. 317. 
 
 Catherine Cling, p. 326. 
 
 Chancellor, p. 322. 
 
 Chinese Cling, p. 326. 
 
 Chinese Peach. See Flat Peach of China. 
 
 Claret Clingstone. See Blood Clingstone. 
 
 Clinton. Medium, roundish, red on yellow ; 
 juicy, good. Late August. 
 
 Col. Ausley's. See Barrington. 
 
 Cole's Early Red, p. 317. 
 
 Cole's White Melocoton. See Morris 
 White. 
 
 Columbia, p. 325. 
 
 Columbus June, p. 322. 
 
 Cooledge's Early Red Rareripe. See Cool- 
 edge's Favorite. 
 
 Cooledge's Favorite, p. 317. 
 
 Crawford's Early Melocoton ; or, Cravi^ord's 
 Early, p. 323. 
 
 Crawford's Late Melocoton, p. 324. 
 
 Cut-Leaved. See Emperor of Russia. 
 
482 
 
 Descriptive List and Index — Peaches. 
 
 D'Abricot See Yellow Admirable. 
 
 Donahoo Cling, p. 326. 
 
 Dorsetshire. See Nivette. 
 
 Double Blossomed. Ornamental — fruit ra- 
 ther large, roundish, of poor quality. 
 
 Double Flowering Peach. See Double 
 Blossomed. 
 
 Double Mountain, p. 314. 
 
 Druid Hill, p. 317. 
 
 Early Admirable, p. 318. 
 
 Early Anne, p. 315. 
 
 Early Chelmsford, p. 313. 
 
 Early Crawford. .See Crawford's Early. 
 
 Early Maiden. Medium, roundish, whitish 
 
 and red ; juicy, sprightly. August. CW. 
 Early Newington Freestone, p. 322. 
 Early Purple, p. 322. 
 
 Early Red Nutmeg. See White Nutmeg. 
 Early Red Rareripe. See Red Rareripe. 
 Early Royal George. See Royal George. 
 Early Sweetwater, p. 320. 
 Early Tillotson, p. 315. 
 
 Early White Nutmeg. See White Nutmeg. 
 Early York. See Large Early York. 
 Edgar's Late Melting. See Chancellor. 
 Edward's Late White. Large, roundish, 
 
 white with a red cheek, handsome ; sweet, 
 
 juicy, excellent. Mid-autumn. Ala. 
 Eliza. Medium, round, yellow and red. 
 
 Late September. Phila. 
 Elmira Cling. Large, oval, white, downy ; 
 
 sweet, good. Early August. Miss. 
 Emperor of Russia, p. 315. 
 
 Favorite, p. 318. 
 
 Fay's Early Ann, p. 318. 
 
 Flat Peach of China. Small, very oblate, 
 deeply indented to the stone at base and 
 apex, yellowish green and red ; juicy, very 
 good. Early September — curious. 
 
 Flewellen Cling. Large, round, dark red 
 and yellowish white : juicy, high flavored 
 • — clingstone. Early August. 
 
 Fox's Seedling, p. 318. 
 
 Freestone Heath See Kenrick's Heath. 
 
 French Bourdine. See Late Admirable. 
 
 French Magdalen. See Magdalen of Cour- 
 son. 
 
 Fi'ench Mignonne. See Grosse Mignonne. 
 
 French Royal George. See Bellegarde. 
 
 Fulkerson, p. 315. 
 
 Galande. See Bellegarde 
 George the Fourth, p. 318. 
 
 Golden Dwarf (Van Buren's). Medium, 
 
 golden yellow, red cheek ; dwarf, four or 
 
 five feet high. September. 
 Golden Mignonne. See Yellow Alberge. 
 Gorgas, p. 315. 
 Grand Admirable. Very large, yellowish 
 
 white ; flesh white, red at stone, very 
 
 good. Valuable. 
 Green Catharine, p. 318. 
 Green Nutmeg. See Early Anne. 
 Griffin's Mignonne. See Royal George. 
 Griffiths See Susquehanna. 
 Grimwood's Royal George. See Grosse 
 
 Mignonne. 
 Grosse Mignonne, p. 318. 
 
 Haines' Early Red, p 318. 
 
 Hales' Early, p. 319. 
 
 Hastings' Rareripe, p. 319. 
 
 Hatch, p. 324. 
 
 Hative de Ferrieres. Medium, roundish, 
 
 white and rich red ; juicy, sweet, rich, 
 
 vinous — freestone. French. 
 Heath, p. 327. 
 Henry Clay, p. 322. 
 
 Hoffman's Pound. See Morrisania Pound. 
 Horton's Delicious. Large, roundish oval ; 
 
 creamy white and faint red ; flesh wholly 
 
 white, excellent October. Ga. 
 Hovey's Cambridge Belle. See Cambridge 
 
 Belle. 
 Hull's Athenian. Very large, oblong, 
 
 downy, dull red on yellowish white ; rich, 
 
 vinous. October. Ga. 
 Hyslop, p 327. 
 
 Incomparable. Large, roundish, light red 
 on yellowish white ; juicj', melting, mode- 
 rately good — clingstone. September. 
 
 Jackson Cling. Large, oblong, pointed, 
 dark yellow and dark red ; firm, red at 
 stone, juicy, rich, excellent. Late August. 
 Ga. 
 
 Jaques' Rareripe, p. 324. 
 
 Jane. Large, roundish oblate, red on green- 
 ish yellow ; excellent. Late September. 
 Phila. 
 
 Java Peach. See Flat Peach of Chiaa. 
 
 Jones' Early, p. 319. 
 
 Jones' Large Early, p. 322. 
 
 Judd's Melting. See Late Admirable. 
 
 Kennedy's Cling 
 Clingstone. 
 
 or Carolina. See Lemon 
 
Descriptive List and Index — Peaches. 
 
 483 
 
 Kenrick's Heath, p. 322. 
 
 La Grange, p. 322. 
 
 La Royale. See Giosse Mignomie. 
 
 Lady Parhara, p. 322. 
 
 Large American Nutmeg. See Early 
 
 Sweetwater. 
 Large Early York, p. 319. 
 Large French Mignonnt. See Grosse Mig- 
 
 nonne. 
 Large Newington. See Old Newington. 
 Large Violet. See Bellegarde. 
 Large White Clingstone, p. 326. 
 Large Yellow Rareripe. See Yellow Al- 
 
 berge. 
 Late Admirable, p. 319. 
 Late Red Rareripe, p. 319. 
 Late Yellow Alberge, Ottober Yellow, or, 
 
 Algiers Winter. Medium, roundish, 
 
 greenish yellow, downy, clingstone ; rather 
 
 sweet. Only for preserving. Of Httle 
 
 value. 
 Lemon Clingstone, p. 327. 
 Lincoln, p. 324. 
 Long Yellow Pineapple. See Lemon Cling. 
 
 Madeline de Courson. See Magdalen of 
 Courson. 
 
 Magdalen of Courson, p. 316. 
 
 Malta, p. 316. 
 
 Mammoth. See Early Chelmsford. 
 
 Mellish's Favorite. See Noblesse. 
 
 Merriam, p. 324. 
 
 Mignonne. See Grosse Mignomie. 
 
 Molden's White. Large, oblong, whitish; 
 flesh wholly white, juicy, sweet, excellent. 
 Late September. 
 
 Monstrous Pavie. See Pavie de Pomponne. 
 
 Montgomery's Late, p. 323. 
 
 Moore's Favorite, p. 319. 
 
 Moore's June Rather small, round, yel- 
 lowish and red ; juicy, vinous, good. Ga. 
 Late June. 
 
 Morris' Red Rareripe, p. 319. 
 
 Morris White, p. 323. 
 
 Morrisania Pound, p. 320. 
 
 Motteux. See Late Admirable. 
 
 Mrs. Poinsette, p. 324. 
 
 Narbonne. See Late Admirable- 
 Neil's Early Purple. See Grosse Mignonne. 
 New Cut-Leaved. See Emperor of Russia. 
 New York Rareripe, p. 319. 
 New York White Clingstone. See Large 
 White Cling. 
 
 Nivette, p. 320. 
 
 Noblesse, p. 316. 
 
 Noisette. See Chancellor. 
 
 Nutmeg, Red. Verj' small, roundish point- 
 ed, yellow and red ; flesh yellowish white, 
 flavor moderate. Late July. 
 
 Nutmeg, White. Very small, roundish oval, 
 whitish ; flesh wholly white, mild, plea- 
 sant. Late July. 
 
 Oldmixon Clingstone, p. 326. 
 
 Oldmixon Freestone, p. 320. 
 
 Old Newington, p. 326. 
 
 Orange Clingstone, p. 327. 
 
 Owen. Large, roundish, yellow and dark 
 
 red : flesh yellow, juicy, nch, delicious. 
 
 Late September. Mass. 
 Owen's Lemon Rareripe. See Owen. 
 
 Pavie Admirable. See Incomparable. 
 
 Pavie de Pompone p. 327. 
 
 Pavie Monstreux See Pavie de Pompone. 
 
 Pineapple Cling. See Lemon Cling. 
 
 Poole's Large Yellow, p 324. 
 
 Poole's Late Yellow Freestone. See Poole's 
 
 Large Yellow. 
 President, p. 320. 
 President Church, p. 323. 
 Prince's Climax. Large, oval, yellow and 
 
 red ; rich, aromatic — clingstone. Late 
 
 September. L. L 
 Prince's Excelsior. Very large, round, 
 
 bright orange ; flesh wholly yellow ; rich, 
 
 aromatic Oilober. L. L 
 Prince's Paragon. Large, oval, yellowish 
 
 green and red ; juicy, rich. September. 
 Prince's Red Rareripe. See Prince's Para- 
 gon. 
 Purple Alberge. See Yellow Alberge. 
 
 Rareripe, Late Red, p. 319. 
 
 Red Alberge. See Yellow ditto. 
 
 Red Avant. See Red Nutmeg. 
 
 Red Cheek Melocoton, p. 324. 
 
 Red Heath. See Heath. 
 
 Red Rareripe, p. 316. 
 
 Reeves' Favorite, p. 324. 
 
 Rodman's Cling, p. 327 
 
 Ronald's Mignonne. See Bellegarde. 
 
 Rose. See Strawberry. 
 
 Rosebank. Large, round, red on greenish 
 white ; juicy, rich, very good. Late Au- 
 gust. C. W. 
 
 Royal Charlotte, p. 316. 
 
 Royal George, p. 316. 
 
484 
 
 Descriptive List and Index — Pears. 
 
 Royal Kensington. See Grosse Mig- 
 
 nonne. 
 Royale. See Late Admirable. 
 
 Scott's Early Red, p. 320. 
 
 Scott's Magnate, p 323. 
 
 Scott's Nedlar, p. 320. 
 
 Scott's Nonpareil, p- 324. 
 
 Selby's Cling. See Large White Cling. 
 
 Serrate Early York, p. 316. 
 
 Shanghae, p. 327. 
 
 Smith's Favorite, p. 325. 
 
 Smith's Newington, p. 326. 
 
 Smock Freestone, p. 323. 
 
 Snow, p. 323. 
 
 Strawberry, p. 323. 
 
 Stetson's Seedling, p. 320. 
 
 Stump the World, p. 320. 
 
 Sturtevant. Resembles Bergen's Yellow, 
 
 slightly larger, hardy, vigorous, produdlive. 
 
 New. 
 Susquehanna, p. 325. 
 Sweetwater. See Early Anne. 
 Sweetwater, Early, p. 320. 
 
 Tippecanoe, p. 328. 
 
 Titus. Large, roundish, yellow and red ; 
 
 juicy, rich — excellent. Late September. 
 
 Phila. 
 Troth's Early, p. 321. 
 Tuft's Rareripe, p. 325. 
 
 Unique. See Emperor of Russia. 
 
 Vanguard. See Noblesse. 
 Van Zandt's Superb, p. 321. 
 
 Walburton Admirable, p. 317. 
 
 Walter's Early, p. 321. 
 
 Ward's Late Free, p. 321. 
 
 Washington, p. 321. 
 
 Washington Clingstone, p. 328. 
 
 White Avant. See White Nutmeg. 
 
 White Blossomed Incomparable. Large, 
 
 oval, white ; flesh white, juicy, pleasant. 
 
 September. 
 White Imperial, p. 321. 
 White Melocoton. See Morris White. 
 
 Yellow Admirable, p. 325. 
 Yellow Alberge, p. 325. 
 Yellow Pineapple. See 
 
 stone. 
 Yellow Rareripe, p. 325. 
 
 Lemon Cling- 
 
 PEARS. 
 
 Abb^ Edouard. Medium, obovate, bright 
 green becoming yellow ; juicy, half-melt- 
 ing, agreeable. November. Belgian. 
 
 Abbott, p. 269. 
 
 Adams, p. 258. 
 
 Adelaide de Reves. Medium, roundish, 
 green becoming yellow; very juicy, melt- 
 ing, rich, vinous. Oftober. Belgian. 
 
 Alexander. Medium, oblong obovate, 
 greenish and russet ; juicy, melting, rich, 
 very good. Oftober. N. Y. 
 
 Alexandre Lambre, p. 291. 
 
 Alexandrina. Medium, roundish obovate, 
 yellow with a red cheek ; melting, rich, 
 very good. September. 
 
 Almond Pear. See Beurr^ Amanda. 
 
 Alpha, p. 258. 
 
 Alphonse Karr. See Soldat Laboureur. 
 Althorpe Crassane. Medium, roundish 
 
 ovate, pale green ; juicy, not rich. Odlo- 
 
 ber. 
 Amadotte. Large, pyriform ; coarse, juicy, 
 
 often astringent and worthless. Odlo- 
 
 ber. 
 Ambrosia. Medium, roundish obovate ; 
 
 buttery, without much flavor. September. 
 
 French. 
 Amire Joannet. Small, short pyriform, 
 
 greenish yellow, crimson dotted ; becom- 
 ing mealy. Middle of July. Worthless 
 
 and superseded. 
 Amory. See Andrews. 
 Ananas. See Henry IV., and Ananas 
 
 d'Et^. 
 
Descriptive List and Index — Pears. 
 
 485 
 
 Ananas de Courtral. Turbinate pyriform, 
 yellow ; firm, buttery, juicy, pleasant. 
 August. 
 
 Ananas d'Et^, p. 258. 
 
 Andrews, p. 258. 
 
 Angleterre. Medium, pyrifonn, dull green ; 
 juicy, melting, pleasant, not rich. Sep- 
 tember. 
 
 Arbre Courbre. Medium, pyriform green- 
 ish ; coarse, half-melting, astringent. Sep- 
 tember. 
 
 Aston Town. Small, roundish, yellow ; ra- 
 ther sweet. September. 
 
 Auguste de Maraise. Large, pyriform, 
 rough brown ; buttery, juicy, sweet. 
 Odlober. Belgian. 
 
 Auguste Royer, p. 269. 
 
 Augustus Dana, p. 269. 
 
 Autumn Colmar ; or, Colmard'Ete. Conic, 
 greenish, yellow; coarse, juicy, astringent 
 — rots. September. [Another Autumn 
 Colmar is medium, pyriform, green ; rich, 
 agreeable. Oiflober ] 
 
 Autumn Paradise, p. 258. 
 
 Bar.kerbine. Medium, obovate, greenish 
 yellow : coarse, breaking- October. 
 
 Baronne de Mello, p. 259. 
 
 Barry, p. 259. 
 
 Bartlett ; or, Williams' Bonchretien, p. 250. 
 
 Bartram. Medium, obovate pyriform, pale 
 yellow ; juicy, melting, excellent. Sep- 
 tember. Phila. 
 
 Beadnell. Medium, turbinate, yellowish 
 green and red ; juicy, melting. Septem- 
 ber. 
 
 Beauchamps. See Bergamotte Cadette. 
 
 Beau Present d'Artois. Large, pyriform, 
 yellow ; granular, sweet — rots at core. 
 September. 
 
 Belle Williams. Large, pyriform, greenish 
 yellow ; buttery, melting, very good — has 
 cracked badly at some places. Winter. 
 
 Belle Angevine See Pound. 
 
 Belle Epine Dumas. See Dumas. 
 
 Belle Fondante. Medium, conic turbinate, 
 yellow russet, and russet ; buttery, juicy, 
 rich, slightly astringent. Oiflober. 
 
 Belle Julie. Small, obovate. light green ; 
 melting, buttery, sweet, perfumed. 0<5to- 
 ber. 
 
 Belle Lucrative, p. 269. 
 
 Belle de Bruxelles : or, Belle d'Aout. 
 Large, pyriform, yellow ; sweet, poor. A 
 handsome, worthless sort. 
 
 Belle de Flandres. See Flemish Beauty. 
 
 Belle de Noel ; or. Belle Apres Noel. See 
 Fondante de Noel. 
 
 Belle et Bonne. Large, roundish, greenish, 
 rather coarse, buttery, sweet. September. 
 Belgian. 
 
 Bellissime d'Etd. See French Jargonelle. 
 
 Bellissime Jargonelle. See French Jargo- 
 nelle. 
 
 Belmont. Medium, roundish obovate, yel- 
 lowish green ; coarse, juicy, sweet. Oc- 
 tober. An English cooking pear. 
 
 Benoist. Medium, turbinate : yellow with 
 a red cheek ; melting, sweet, agreeable. 
 August. 
 
 Bergamot, Easter. Medium, roundish ob- 
 ovate. pale green ; crisp, juicy, pleasant. 
 Late winter. 
 
 Bergamot. Gansel's, p. 284. 
 
 Bergamot. Hampden's. Large, roundish, 
 yellow ; a little coarse, breaking and but- 
 tei-y. if house ripened. September. 
 
 Bergamot. Summer. Small, round, yellowish 
 green ; juicy, rich, becoming mealy. Late 
 July. 
 
 Bergamotte Cadette, p. 269. 
 
 Bergamotte Gaudry. Medium, roundish, 
 yellowish green, coarsely dotted ; very 
 juicy, mild sub-acid. 
 
 Bergamotte Heimburg. Large, roundish, 
 rough, green becoming yellow ; buttery, 
 juicy, rich, perfumed. Odlober. French. 
 
 Bergamotte Leseble. Medium, oblate yel- 
 low, partly russeted ; juicy, sweet, melt- 
 ing, perfumed. 0(5lober. 
 
 Bergamotte Suisse. Medium, roundish, 
 pale green, yellow and pale red ; melting, 
 sweet, pleasant. October. 
 
 Bergamotte d'Esperen. Medium, flattened 
 pyriform, green, rough ; sweet, rich, 
 juicy, =;picy. December to February, 
 French. 
 
 Bergamotte d'Ete. See Hampden's Berga- 
 mot. 
 
 Bergamotte d' HoUande. Rather large, 
 roundish, green and russet, becoming yel- 
 low ; crisp, juicy, agreeable. Through 
 winter till Spring. 
 
 Bergamotte de la Pentecote. See Eastet 
 Beurre. 
 
 Bergamotte de Millepieds. Medium, round- 
 ish, dark green ; meltmg. juicy, very %ocA. 
 ■September. French. 
 
 Bergamotte de Solers. See De Sorlus. 
 
 Bergen Pear, p. 259. 
 
486 
 
 Descriptive List and Index — Pears. 
 
 Beurr^ Amande. Medium, long pyriform, 
 dull green, rough ; buttery, juicy, very 
 good. September. Belgian. 
 
 Beurre Ananas. See Ananas d'Ete 
 
 Beurre Audusson. See Ridelle's. 
 
 Beurr^ Bachelier, p. 259 
 
 Beurre Beauchamps. See Bergamotte Ca- 
 dette. 
 
 Beurre Beaulieu, Medium, roundish conic, 
 greenish yellow and russet ; rather coarse, 
 buttery, melting, vinous. Oftober. 
 
 Beuri^ Bennert. Small, melting — mid-win- 
 ter. Hardy. Belgian. 
 
 Beurr^ Benoist; or, Benoits. Medium, ob- 
 ovate, green and russet ; melting, very 
 juicy, perfumed. September. 
 
 Beurre Berkmans, p. 269. 
 
 Beurr^ Bieumont. See Beymont. 
 
 Beurre Blanc. See White Doyenn^. 
 
 Beurre Bollwiller. A baking pear — not va- 
 luable. 
 
 Beurre Bosc, p. 259. 
 
 BeuiT^ Bretonneau. Large, long pyriform, 
 variable, rough, yellow with a brown cheek : 
 half-melting, not juicy, rich, vinous, per- 
 fumed. Late winter. Belgian. 
 
 Beurre, Brown, p. 271. 
 
 Beurr^ Bumicq. Medium, turbinate pyri- 
 form, rough, russeted : flesh greenish 
 white, juicy, rich, perfumed. Late Oc- 
 tober. Belgian. 
 
 Beurre Charneuse. See Due de Brabant. 
 
 Beurr^ Citron. Medium, obovate, green 
 becoming yellow ; juicy, sub-acid. Feb- 
 ruarj', March. Belgian. 
 
 Beurr^ Clairgeau, p. 2S6. 
 
 Beurr^ Colmar. Medium, oval, pale green, 
 becoming yellow ; flesh white, juicy, melt- 
 ing, perfumed. Oftober. Belgian. 
 
 Beurr^ Comice de Toulon. Large, oblong 
 obovate, yellow ; juicy, melting. Novem- 
 ber. 
 
 Beurre d' Alengon. See Holland Bergamot. 
 
 Beurre d'Amalis, p. 269 
 
 Beurr^ d'Anjou, pp. 270, 291. 
 
 Beurre d'Aremberg, p. 287. 
 
 Beurr^ de Beaumont. See Bezi Vaet. 
 
 Beurre de Brignais. See Des Nonnes. 
 
 Beurre de Capiaumont, p. 261. 
 
 Beurre d' Elberg. Large, obtuse pyriform, 
 pale yellow : rather coarse, juicy, sweet, 
 perfumed. November. Belgian. 
 
 Beurr^ de Fontenay. See Beurre Gris 
 d'Hiver. 
 
 Beurr^ d' Hardenpont. SeeGlout Morceau. 
 
 Beurre d' Hiver. See Chaumontelle. 
 Beurre de Koning. Medium or large, 
 roundish oblate, yellowish green and rus- 
 set ; juicy, melting, vinous, delicate. Oc- 
 tober. Belgian. 
 
 Beurr^ de Malines. See Winter Nelis. 
 Beurre de Montgeron ; or. New Frederick 
 of Wurtemburg. Medium, pyriform, yel- 
 low and orange ; melting, half buttery, 
 rich, perfumed. Late September. 
 
 Beurre de Nantes. See Beurre Nantais. 
 
 Beurre de Paques. See Easter Beurr^. 
 
 Beurre de Quenast. Obovate, yellowish ; 
 juicy, melting, sweet, pleasant. 
 
 Beurre de Ranz. See Beurr^ Ranee. 
 
 Beurre de Rhine. Large, pyriform, irregu- 
 lar, light yellow : coarse, good. October. 
 
 Beurre Diel, p 259. 
 
 Beurre Duhaume. Medium, oblate, rough, 
 with some russet ; coarse, buttery, melt- 
 ing, vinous. Winter. 
 
 Beurre Duval, p. 259. 
 
 Beurre, Easter, p. 259 
 
 Beurre Fougiere. Medmni, obovate, 
 
 greenish yellow ; granular, sweet, good. 
 Oaober. 
 
 Beurre Gens. Medium, conic obovate, 
 greenish, rough ; sugary, rich, excellent. 
 September. 
 
 Beurre Giffard, p. 250. 
 
 Beurr^. Golden, of Bilboa, p. 275. 
 
 Beurre Goubault, p. 283. 
 
 Beurr^ Gris. See Beurre, Brown. 
 
 Beurr^ Gris de Lucon. See Beurr^ d'Hi- 
 ver. 
 
 Beurre Gris d'Hiver, p. 291. 
 
 Beurre Haggerston. See Limon. 
 
 Beurre Hamecher. Medium, long oval, 
 slightly pyriform ; melting, rich, excellent. 
 Oftober, November. Belgian. 
 
 Beurr^ Hardy, p. 270. 
 
 Beurre Kennes, p. 259. 
 
 Beurre Kenrick. Medium, greenish yellow ; 
 juicy, buttery, sweet. September. Flem- 
 ish. 
 
 Beurre Knox. Large, oblong obovate, 
 pale green ; juicy, sweet, not rich. Sep- 
 tember. Flemish. 
 
 Beurre Kossuth. Large, variable, turbinate, 
 yellowish green ; buttery, very juicy, very 
 good, faintly sub-acid. September, Oc- 
 tober. French. 
 
 Beurr^ Langelier, p. 287. 
 
 Beurr^ Leon le Clerc. Rather large, oval, 
 approaching long pyriform. yellowish 
 
Descriptive List and Index — Pears. 
 
 487 
 
 gi^eeii, strongly dotted ; juicy, melting, 
 sweet, but not rich. OClober. 
 Beurre Millet of Angers. Medium, conic, 
 angular, greenish yellow and brown russet ; 
 buttery, very juicy, vinous, sometimes 
 astringent. December. 
 Beurre Moire, p. 259. 
 
 Beurre, MoUett's Guernsey. Medium, oval 
 pyrilbrm, yellowish green, somewhat rus- 
 seted ; melting, rich, buttery, vinous. 
 December. English. 
 Beurre Nantais, p. 260. 
 
 Beurre Navez, p. 271. 
 
 Beurre Noisette. Medium, obovate, yel- 
 low dotted brown : melting, sprightly, 
 very good. Foreign. 
 
 Beurre Oudinot. See Andrews. 
 
 Beurr^ Philippe Delfosse. Medium or 
 large, varying from oblate to pyriform, 
 rich yellow, shaded light red ; buttery, 
 melting, very juicy, rich, perfumed. De- 
 cember, January. Belgian. 
 
 Beurre Piquery. See Urbaniste. 
 
 Beurre Preble, p. 271. 
 
 Beurr^ Ranee. Medium, obtuse pyriform, 
 dark green ; melting, sweet, rich. Win- 
 ter. Fine in Europe — mostly fails here 
 except at the South. 
 
 Beurre Richelieu. Large, obtuse pyriform, 
 greenish yellow ; buttery, sweet, aroma- 
 tic, sometimes astringent. December. 
 
 Beurre Robin. See Doyenne Robin. 
 
 Beurre Romain. Medium, obovate, greenish 
 yellow; juicy, sweet, agreeable. Septem- 
 ber, Ocflober. 
 
 Beune Rouge See Beurre, Brown. 
 
 Beurre Royale. See Beurre Diel. 
 
 Beurr^ Scheidweiller. Medium, obovate 
 pyriform, dull green ; buttery, sweet, rich. 
 OAober. 
 
 Beurr^ Seutin. Medium, oval pyriform ; 
 irregular green. A late cooking pear. 
 
 Beurre Sieulle. See Sieulle. 
 
 Beurr^ Six. Large, pyrifprni, green ; but- 
 tery, melting, rich, perfumed. November, 
 December. 
 
 Beurre Sophia. Medium, long pyriform, 
 lemon yellow ; buttery, melting, vinous, 
 rich Early October. 
 
 Beurre Soulange, p. 260. 
 
 Beurre Spence. Medium, short pyriform, 
 yellow and dull crimson ; juicy, melting, 
 rich, vinous. September. Belgian. 
 
 Beurrd St. Nicholas. See Duchess of Or- 
 leans. 
 
 Beurre Sterkmans, p. 260. 
 Beurre Superfin, p. 271. 
 Beurre Van Marum. Large, oblong pyri- 
 form, yellow— rots at core, quality mode- 
 rate. October. 
 Beurre, Winter. Medium, long pyriform, 
 greenish, rough : flesh buttery, melting, 
 vinous. January. 
 
 BeurriS Woronson. Medium, yellow j 
 
 great bearer. Odlober. 
 Beymont, p. 271. 
 
 Bezi de Carroi d'Hiver. Medium, obo- 
 vate, yellow, rough, russeted ; buttery, 
 rich, high flavored. Winter. 
 
 Bezi de Chaumontelle. See Chaumontelle. 
 
 Bezi d'Heri. Medium, roundish, greenish 
 yellow with ablush ; juicy, tender, with an 
 anise-like flavor. Autumn and win- 
 ter. 
 
 Bezi de Montigny. See Countess of Lunay. 
 
 Bezi de la Motte. Medium, roundish, light 
 green, strongly dotted ; flesh fine grained, 
 buttery, mild, pleasant. 
 
 Bezi des Veterans. Large, obtuse pyriform, 
 light yellow, some russet ; flesh firm — 
 cooking. Winter 
 
 Bezi Vaet. Medium, obovate, yellowish 
 green, rough ; juicy, sweet, perfumed. 
 December. 
 
 Bezy d'Esperen. Large, long pyriform, 
 dull yellow and russet ; juicy, vinous. 
 Odlober. Belgian. 
 
 Bezy Garr.ier. Pyriform, handsome ; break- 
 ing, juicy, rich. Late winter. 
 
 Bezy Quessoy d'Ete. Medium, round oval, 
 russeted, rough ; juicy, half melting, rich, 
 perfumed. September. 
 
 Bezy Sanspareil. Large, irregular, obscure 
 pyiiform, yellowish green ; coarse, juicy, 
 buttery, vinous. November. 
 
 Bishop's Thumb. Rather large, conic ob- 
 long, yellowish green with a russet cheek ; 
 juicy, melting, vinous, slightly astringent. 
 0(5tober. English. 
 
 Black Worcester, p. 287. 
 
 Bleeker's Meadow. Small, roundish, yel- 
 low ; flesh white, firm, musky, sometimes 
 soft, but mostly remaining hard. Ocio- 
 ber. Pa. Very productive and valuable 
 for cooking. 
 
 Bloodgood, p. 254. 
 
 Bon Chretien, Flemish. Medium, obovate, 
 pale green and brown ; crisp, juicy, stews 
 tender. Winter. 
 
 Bon Chretien Fondante, p. 271. 
 
488 
 
 Descriptive List and Index — Pears. 
 
 Bon Chretien, Spanish. Large, pyriform, 
 deep yellow and red ; half breaking — 
 cooking. 
 
 Bon Gustave. Medium, pyriform, greenish 
 and russet, buttery, juicy, perfumed. 
 December. Belgian. 
 
 Bonne Charlotte. Medium, mostly obo- 
 vate ; buttery, rich, perfumed. August. 
 
 Bonne d'Ezee. Large, pyriform, yellowish 
 green with some russet ; juicy, melting, 
 rich, very good. September, Odtober. 
 Often cracks badly. 
 
 Bonne de Malines. See Winter Nelis. 
 
 Bonne Rouge. See Gansel's Bergamot. 
 
 Boston. See Pinneo. 
 
 Boucquia. Rather large, oval turbinate, 
 pale yellow, rots at core ; rather astrin- 
 gent. Oftober. Flemish. 
 
 Bourgemester. Large, pyriform, light yel- 
 low ; juicy, astringent. November. Tree 
 cankers badly. 
 
 Boussock, p. 271. 
 
 Brandywine, p. 251. 
 
 Brialmont. Resembles Urbaniste in the 
 character of the tree and fruit. Odlober. 
 Be'gian. 
 
 Broom Park. Medium, roundish, greenish 
 yellow and dull red ; coarse, juicy, sweet. 
 January, February. English. 
 
 Brougham. Roundish oblate, greenish yel- 
 low ; coarse, astringent. November. 
 English. 
 
 Brown Beurr^, p. 271. 
 
 Butfum, p. 271. 
 
 Burlingame. Medium, oblate, yellow ; 
 coarse, poor. September. Ohio. 
 
 Burnett. Large, obtuse pyriform, pale yel- 
 low ; coarse, juicy, sweet, good. Oclober. 
 Mass. 
 
 Butter Pear. .See White Doyenne. 
 
 Cabot, p. 272. 
 
 Caen de France. Rather large, pyriform, 
 yellow and russet ; half melting, juicy, 
 sweet, slightly astringent. Winter. 
 
 Calebasse. Medium, long pyriform, irregu- 
 lar, dull yellow, rougli ; coarse, juicy, 
 crisp, rich, pleasant. September. Belgian. 
 
 Calebasse Bosc. See Autumn Paradise. 
 
 Calebasse Delvigne. Medium, pyriform, 
 yellow ; coarse, buttery, rich, perfumed, 
 slightly astringent. Oftober. 
 
 Calebasse d'Ete. Medium, long pyriform, 
 bright yellowish brown ; melting, rich, 
 perfumed. September. Belgian. 
 
 Calhoun. Medium, roundish, irregular, 
 yellowish and dull red ; coarse, melting, 
 rich, vinous, perfumed. October. Conn. 
 
 Cambridge Sugar Pear. See Harvard. 
 
 Camerlyn. Medium, pyriform, yellow ; 
 melting, rich, aromatic. Odlober. Bel- 
 gian. 
 
 Canandaigua, p. 261 
 
 Capiaumont. See Beurrd de Capiaumont. 
 
 Capsheaf, p. 272. 
 
 Capucin. Medium, oval, yellow with a 
 blush ; crisp, juicy, rich, good. Odtober. 
 Belgian. 
 
 Cassante de Mars. Obovate, yellow ; juicy, 
 rich, vinous, perfumed. Winter. Bel- 
 gian. 
 
 Catherine Gardette. Rather large, roundish 
 obovate, yellow dotted red ; buttery, aro- 
 matic, excellent. September. Phila 
 
 Catillac, p 287. 
 
 Catinka. Rather small, obovate pyriform, 
 pale yellow ; coarse, buttery, juicy, vinous. 
 November. Belgian. 
 
 Chancellor, p, 261. 
 
 Chaptal. Rather large, pyriform, greenish 
 yellow ; half buttery, half hard, tolerably 
 good, rather insipid. February. 
 
 Charlotte de Brower. Rather large, round- 
 ish oval ; rich yellow ; juicy, rich, vinous, 
 perfumed. October. Belgian. 
 
 Charles Frederick. Green becoming yel- 
 low ; melting, juicy, vinous, perfumed, 
 very good. Odlober. Belgian. 
 
 Charles of Austria. Large, roundish, green- 
 ish yellow; juicy, astringent. Ottober. 
 Belgian. 
 
 Charles Smet. Medium, pyriform, yellow 
 and russet ; juicy, sweet, perfumed. Janu- 
 ary. Belgian. 
 
 Charles Van Hooghten. Large, pyriform, 
 dull yellow ; buttery, melting, rather 
 sweet. Odlober. 
 
 Chaumontelle, p. 287. 
 
 Chelmsford. Large, pyramidal, yellow with 
 a red cheek ; flesh coarse, sweet — good for 
 cooking. September 
 
 Church, p. 283. 
 
 Citron. Small, roundish, greenish ; coarse, 
 juicy, vinous, musky. August, Septem- 
 ber. Conn. 
 
 Citron des Cannes. See Madeleine. 
 
 Clara. Medium, oval, pyriform, yellow dot- 
 ted red ; melting, juicy, sweet, faintly acid. 
 Belgian. 
 
 Clapp's Favorite. v>- 251- 
 
Descriptive List and Index — Pears. 
 
 489 
 
 Clay. Medium, obovate, yellow ; coarse. 
 
 juicy, rich, perfumed. Oiflober. Conn. 
 Clion. See Vicar of Winkfield. 
 Clinton. Large, yellow ; butterv, not rich. 
 November. Belgian. 
 
 Coffin's Virgalieu. Rather large ; sweet, 
 juicy, not rich. December. 
 
 Colt's Beune. Medium, obovate pyriform, 
 yellow with some russet, crimson dotted ; 
 granular, buttery, rich, vinous. Septem- 
 ber. 
 
 CoUins, p 272. 
 
 Colmar. Rather large, obtuse pyriform. 
 light yellow ; half buttery, melting, juicy, 
 sweet. December. Old — superseded. 
 
 Colmar Bonnet. Medium, conic obovate, 
 pale yellow ; buttery, mild, slightly per- 
 fumed, good. November. 
 
 Colmar Bosc. See Niell. 
 
 Colmar d*Alost. Large, long pyriform, 
 sometimes obovate, greenish yellow and 
 red ; flesh buttery, juicy, slightly astrin- 
 gent. Oflober. Belgian. 
 
 Colmar d'Areraberg. Large, turbinate py- 
 riform, greenish yellow ; quality poor. 
 November. 
 
 Colmar d'Ete. Conic, greenish yellow ; 
 coarse, juicy, astringent — rots at core. 
 September. 
 
 Colmar d' Hiver. See Glout Morceau. 
 
 Colmar Epine. Large, roundish oblong, 
 greenish yellow ; flesh sweet, melting, 
 good, agreeable. September. Belgian. 
 
 Colmar Oris. See Passe Colmar. 
 
 Colmar Hardenpont. See Passe Colmar. 
 
 Colmar Naves. See Beurre Naves. 
 
 Colmar Niell. Large, obovate, pale yellow ; 
 buttery, melting, good. 0;iober. 
 
 Columbia, p. 291 
 
 Commodore. Medium, obovate, yellow ; 
 buttery, melting, sweet, good. Novem- 
 ber. Belgian. 
 
 Comprette. Small, obtuse pyriform, yellow- 
 ish green ; buttery, rich, perfumed. Octo- 
 ber. Flemish. 
 
 Comstock. Medium, obovate, yellow and 
 red ; crisp, sweet, sprightly. November. 
 
 Comte de Flandre, p. 261. 
 
 Comte de Lamy. p. 272. 
 
 Comte de Paris, p. 261. 
 
 Comte Lelieur. Medium, turbinate, yellow- 
 ish green and brown ; melting, sweet, 
 high flavored. September. Belgian. 
 
 Comtesse d'Alost. See Colmar d' Alost. 
 
 Conseiller de la Cour, p. 261. 
 
 Conseiller Rauwez. Large, oblate, irregu- 
 lar, green, rough ; coarse, juicy, per- 
 fumed, vinous, slightly astringent. 0(5lo- 
 ber. 
 
 Cooke. Rather large, pyramidal, irregular, 
 pale yellow : juicy, buttery, rich, vinous. 
 Oaober. Va. 
 
 Copia. Large, yellow, coarse, rich. Odlo- 
 ber. Phila. 
 
 Cornells ; or, Desiree Comelis. Large, ob- 
 ovate pyriform. greenish yellow ; melting, 
 buttery, sweet, perfumed. August, Sep- 
 tember. A new, promising Belgian pear. 
 
 Coter, p. 292. 
 
 Count Colonia. See Urbaniste. 
 
 Countess of Lunay, p. 261. 
 
 Crassane. Medium, roundish, greenish yel- 
 low ; juicy, sweet, moderately pleasant, 
 oaober. 
 
 Crassane d'Hiver. Medium, half melting, 
 high flavored. Winter. 
 
 Crawford. Medium, obovate, light yellow ; 
 flesh buttery, sweet, moderately pleasant. 
 August. Scotch. 
 
 Croft Castle. Medium, roundish, greenish 
 yellow ; juicy, crisp, sweet 0(5lober. 
 English. 
 
 Cross, p. 294. 
 
 Cumberland. Rather large, obovate, orange 
 yellow ; buttery, moderately juicy. Ofto- 
 ber. R. L ' 
 
 Cushing, p. 273. 
 
 Dallas, p 273. 
 
 Dana's Hovey, p. 292. 
 
 Davis. Small, roundish, variable, russeted ; 
 buttery, gritty at core, vinous, good. Oc- 
 tober. Pa. 
 
 Deans. See White Doyenne. 
 
 Dearborn's Seedling, p. 255. 
 
 De Bevay. Rather large, pyriform, yellow ; 
 juicy, melting, vinous. Oftober. Bel- 
 gian. 
 
 Delices de Charles. Medium, pyramidal, 
 yellowish green ; juicy, melting, vinous — 
 like Brown Beurr^. December. Bel- 
 gian. 
 
 Delices d'Hardenpont of Angers, p. 273. 
 
 Delices d'Hardenpont of Belgium. Large, 
 conic pyriform, greenish yellow, rough ; 
 buttery, melting, juicy, sweet, rich, aro- 
 matic. November, December. Belgian. 
 
 Delices de Jodoigne. Rather large, yellow- 
 ish green ; half melting, rich, very good. 
 October. 
 
490 
 
 Descriptive List and Index — Pears. 
 
 De Louvain. Medium, obovate pyriform, 
 light yellow ; buttery, melting, rich, per- 
 fumed, excellent. Odlober. Belgian. 
 
 Democrat. Medium, greenish yellow. 
 Late August. A strong grower. Pa. 
 
 D^siree Cornelis. Large, pyriform, greenish 
 yellow, sweet, agreeable. August, Sep- 
 tember. New. Foreign. 
 
 De Sorlus. Large, ovate, pyriform, light 
 green becoming yellow ; juicy, melting, 
 pleasant, deficient in flavor. Early Win- 
 ter. 
 
 De Spoelberg. See Vicompte de Spoel- 
 berch. 
 
 Des Nonnes, p. 283. 
 
 Des Tongres, p. 261. 
 
 Deux Soeurs. Large, long pyriform, green ; 
 juicy, very rich, with an almond flavor. 
 November. Belgian. 
 
 Diel. See Beurre Diel. 
 
 Dix, p. 262. 
 
 Dikeman. Medium, oblate, yellow ; juicy, 
 melting, rich, vinous, perfumed. Oftober. 
 Conn. 
 
 Diller. Rather small, round, yellowish ; 
 granular, juicy, sweet, perfumed. Early 
 September. 
 
 Dofleur Bouvier. Large, long pyriform, 
 light green, a little russet ; juicy, half 
 melting, agreeable, vinous. February. 
 Belgian. 
 
 Docteur Capron. Medium, obovate, green- 
 ish yellow, partly russeted ; melting, plea- 
 sant, sprightly. Odlober. Belgian. 
 
 Dofteur Lentier. Medium, pyriform, green- 
 ish yellow ; buttery, juicy, perfumed, 
 very good. November. 
 
 Doflor Trousseau. Large, obovate, green 
 dotted red ; buttery, juic)', rich. Novem- 
 ber, December. Belgian. 
 
 Double Philippe. See Boussock. 
 
 Douillard. Rather large, turbinate ; juicy, 
 melting, perfumed, very good. 
 
 Dow. Medium, obovate, pyriform or conic, 
 yellowish green, rough, partly russeted ; 
 juicy, melting, vinous, sometimes astrin- 
 gent. September, October. Conn. 
 
 Dowhn. See Uwchlan. 
 
 Doyenne Blanc. See White Doyenne. 
 
 Doyenne Boussock. See Boussock. 
 
 Doyenn^ Boussock Nouvelle. See Bous- 
 sock. 
 
 Doyenne d'Alenijon, p. 292. 
 
 Doyenn^ d' Et^, p. 256. 
 
 Doyenn^ d'Hiver. See Easter Beurr^. 
 
 Doyenne d'Hiver d'Alengou. See Do}'- 
 enne d'Alengon. 
 
 Doyenne d'Hiver Nouveau. See Doyenn^ 
 d'Alengon. 
 
 Doyenne Defais, p. 273. 
 
 Doyenne Dillen, p. 273. 
 
 Doyenne Downing, p. 273. 
 
 Doyennd du Comice, p. 262. 
 
 Doyenne Goubault, p. 2S7. 
 
 Doyenne, Grey, p. 275. 
 
 Doyenne Oris. See Grey Doyenn^. 
 
 r)oyenne Gris d'Hiver Nouveau. See Doy- 
 enne d'Alengon. 
 
 Doyenne Musque. See Bezi de Montigny. 
 
 Doyenne Robin, p. 234. 
 
 Doyenne Rose. Rather large, obovate, yel- 
 low and crimson ; coarse, granular, flavor 
 poor— irots at core. Otlober. 
 
 Doyenne Rouge. See Grey Doyenn^. 
 
 Doyenne Sieulle. See SieuUe. 
 
 Doyenne, White, p. 282. 
 
 Due d'Aumale. See Gedeon Paridant. 
 
 Due de Bordeaux. See Dumas. 
 
 Due de Brabant, p. 263. 
 
 Duchesse d'Alost. See Colniar d'Alost. 
 
 Duchesse d'Angouleme, p. 263. 
 
 Duchesse d'Aremberg. Large, pyriform, 
 dull green : coarse, tender, juicy, of mode- 
 rate quality. Hardy, vigorous, produc- 
 tive. September. 
 
 Duchesse de Berri d'Ete, p 257. 
 
 Duchesse de Brabant. Rather large, turbi- 
 nate pyriform, greenish yellow, rough, 
 with some russet ; melting, juicy, vinous, 
 perfumed. 0(5lober. 
 
 Duchesse de Mars. Rather small, round- 
 ish obovate, dull yellow with russet ; melt- 
 ing, juicy, perfumed. O^^iober. French. 
 
 Duchesse d'Orleans, p. 263. 
 
 Duchesse Helene d'Orleans, p. 273. 
 
 Dumas, p. 263. • 
 
 Dumortier, p. 273. 
 
 Dund.is, p, 273. 
 
 Dunmore, p. 273. 
 
 Dupuy Charles. Medium, conic pyri- 
 form, yellow, rough, russeted ; melting, 
 juicy, rich, very good. November. Bel- 
 gian. 
 
 Durandeau. See De Tongres. 
 
 Early Catharine. See Early Rousse- 
 let. 
 
 Early Denzalonia. Small, roundish oblate, 
 brown russet ; cnarse, sweet, varying from 
 good to poor. End of August. 
 
Descriptive List and Index — Pears. 
 
 491 
 
 Early Rousselet. Rather small, pyrifnrm, 
 yellow and brownish red ; sweet, pleasant, 
 perfumed — rots at core. August. 
 
 Eastnor Castle. Medium, roundish, green ; 
 juicy, melting. December. 
 
 Echassery. Medium, roundish oval, green- 
 ish yellow ; melting, buttery, sweet. Win- 
 ter. French. 
 
 Edmonds, p. 274. 
 
 Edwards. Medium, round, yellow ; granu- 
 lar — baking. Conn. 
 
 Edward's Henrietta, p. 255. 
 
 Elizabeth, Edward's. Medium, obtuse pyri- 
 form, angular, greenish yellow ; buttery, 
 sub-acid, good. 0(5lober. Conn. 
 
 Elizabeth, Manning's, p. 255. 
 
 Ellis. Rather large, pyriform, yellowish 
 green ; juicy, melting, vinous. Early Oc- 
 tober. Mass. 
 
 Emile d'Heyst, p. 263. 
 
 Emilie Bivort. Medium, conic oblate, 
 orange s'ellow and russet ; juicy, rich, vi- 
 nous. November. 
 
 Emerald. Medium, obovafe, green ; melt- 
 ing, buttery, sweet. December. Bel- 
 gian. 
 
 Enfant Prodigue. Rather small, pyriform. 
 green, rough, ru,sseted ; granular, juicy, 
 vinous, perfumed. Oiftober. Belgian. 
 
 English Bergamot. See Autumn Berga- 
 mot 
 
 Epine d'Ete ; or, Summer Thorn. Medium, 
 pyriform, greenish yellow ; melting, sweet, 
 musky. Early September. 
 
 Episcopal See Fortunee. 
 
 Esperione. Medium, obovate, slightly pyri- 
 form, yellow ; juicy, melting, perfumed. 
 September. 
 
 Excellentissima. See Due de Brabant 
 
 Eyewood. Medium, oblate, dull yellow 
 with some russet ; buttery, good. Eng- 
 lish. 
 
 Feaster. See Bleeker's Meadow. 
 Ferdinand de Meester. See Rousselet de 
 
 Meester. 
 Figue, p 263. 
 Figue d'Alenfon, p. 263. 
 Figue de Naples, p. 275. 
 Fin Or d'Hiver. See Franc Real 
 
 d'Hiver 
 Fine Gold of Summer. Small, roundish, 
 
 yellow with a red cheek ; juicy, good, not 
 
 rich .August. 
 Flemish Beauty, p. 275 
 
 Fleur de Neige ; or. Snow Flower. Rather 
 large, conic pyriform, yellowish green ; 
 granular, sweet, high-flavored. 0(5lober. 
 Belgian. 
 
 Florimond Parent. Very large, pyramidal 
 pyriform, tapering to crown, green becom- 
 ing deep yellow ; coarse, melting, rich, 
 perfumed. September. Belgian. 
 
 Fondante Agreable. Medium, roundish 
 obovate. yellowish green ; juicy, melting, 
 refreshing, August. 
 
 Fondante d'Automne. See Belle Lucra- 
 tive. 
 
 Fondante de Malines, p. 275. 
 
 Fondante de Noel, p. 288. 
 
 Fondante des Charneuse. See Due de 
 Brabant. 
 
 Fondante des Pres. Medium, obovate py- 
 riform, yellow ; melting, juicy, sweet, aro- 
 matic. Otlober. Belgian. 
 
 Fondante Van Mons. Rather small, round- 
 ish, pale yellow ; juicy, melting, sweet, 
 agreeable. November. 
 
 Ff)ndante du Comice. Large pyramidal, 
 (small specimens obovate), yellow ; buttery, 
 juicy, rich, vinous. Odlober, November. 
 French. 
 
 Forelle, p. 263. 
 
 Forme de Delices. Medium, obovate, yel- 
 lowish, rough ; buttery, rather dry, 
 sweet. Oiftober. p'lemish. 
 
 Fortunee. Rather small, roundish, russeted : 
 juicy, sprightly — cooking. Winter. 
 
 Foster's St. Michael. Medium, roundish 
 ovate, yellow ; coarse, astringent. Sep- 
 tember. 
 
 Franc Real d'Ete. See Summer Franc 
 Real. 
 
 Franc Real d'Hiver. Medium, roundish, 
 yellow and brown ; crisp — cooking. Win- 
 ter. 
 
 Frankford. See Bleeker's Meadow. 
 
 Frederick of Wurtemburg. Large, broad 
 pyriform, yellow with crimson cheek ; 
 juicy, melting, varying from excellent to 
 worthless. September. Belgian. 
 
 Frederika Bremer. Rather large, varying 
 from roundish to pyriform, greenish yel- 
 low ; melting, vinous. Oiftober. N. Y. 
 
 Fulton, p 2S4. 
 
 Gansel's Bergamot, p. 2S4. 
 
 Gansel's Late Bergamotte. Roundish, 
 
 greenish, rough ; granular, juicy, sugary, 
 
 perfumed. December. 
 
49^ 
 
 Descriptive List and Index — Pears. 
 
 Gansel's Seckel. Rather small, oblate, yel- 
 low, rough, with russet; coarse, buttery, 
 melting, rich, aromatic. November. 
 
 Gedeon Paridant. Medium, obtuse pyri- 
 form, greenish yellow ; juicy, melting, 
 brisk, excellent. September. Belgian. 
 
 General Bosquet. Large, pyriform, green : 
 melting, very good. September. 
 
 General Canrobert. Medium, obovate'py- 
 pyrifurjTi, yellow. January French 
 
 General de Lourmel. Medium, obovate, 
 greenish : juicy, melting. November. 
 
 General Lamoriciere. Medium, ovate, 
 greenish yellow and russet ; flesh juicy, 
 melting, rich, brisk, perfumed, sometimes 
 astringent. Oftober. 
 
 General Taylor. Rather small, turbinate, 
 cinnamon russet ; granular, buttery, melt- 
 ing, aromatic, very rich, excellent. No- 
 vember. 
 
 Gendesheim. Large, obtuse pyriform, 
 greenish yellow ; of moderate quality. Oc- 
 tober, November. Flemish. 
 
 Gerardin. Medium, roundish, irregular, 
 yellow with russet ; granular, astringent. 
 September. 
 
 Gilogil. Large, roundish, russeted ; crisp, 
 cooking. Winter. French. 
 
 Glout Morceau, p. 288. 
 
 Goodale. Large, pyriform (short Bartlett 
 shaped), handsome ; very good. Tree vi- 
 gorous, hardy, productive — from seed of 
 the McLoughlin. Maine. S. L. Good- 
 ale. 
 
 Golden Beurr6 of Bilboa, p. 275. 
 
 Grand Soleil, p. 293. 
 
 Graslin. p. 264. 
 
 Great Citron of Bohemia. Small, oblong, 
 yellow ; coarse, of little flavor. Septem- 
 ber. 
 
 Green Chisel. An erroneous name for Ma- 
 deline — also the name of a small, roundish, 
 green, summer pear, of a sweet but poor 
 flavor. 
 
 Green Mountain Boy. Medium, round, ob- 
 ovate or pyriform, rich yellow ; melting, 
 juicy, sweet, good. Odtober. 
 
 Green Sugar. Rather small, oblate turbi- 
 nate, green ; juicy, melting, pleasant. Oc- 
 tober. 
 
 Green Sylvange. See Sylvange. 
 Green Yair. Medium, obovate, green ; 
 juicy, of moderate flavor. September. 
 
 Grey Butter Pear. See Grey Doyenn^. 
 Grey Doyenne, p. 275 
 
 Gros Dillen. See Beurre Diel. 
 
 GrosRousseletd'Aout. Medium, pyriform, 
 yellow ; melting, juicy, vinous, perfumed. 
 August. Belgian. 
 
 Grosse Calebasse of Langelier. See Van 
 Marum. 
 
 Grosse Marie. Medium, oblate pyriform, 
 russeted ; juicy, rich, perfumed, with a vi- 
 nous flavor. 
 
 Groom's Princess Royal. Medium, round- 
 ish, greenish brown ; buttery, melting, 
 sweet, high flavored. Winter. Eng- 
 lish. 
 
 Guernsey. See Stevens' Genesee. 
 
 Gustin's Summer. Small, roundish, yellow ; 
 sweet, with little flavor. September. 
 
 Hacon's Incomparable. Rather large, 
 roundish turbinate, yellowish green and 
 brown, partly russeted, butter)', melting, 
 vinous. Odtober. English. 
 
 Haddington. Rather large, obovate pyri- 
 form, greenish yellow ; crisp, aromatic — 
 baking. Winter. Phila. 
 
 Hagerman, p. 275. 
 
 Manners, p. 275. 
 
 Hanover. Small, roundish obovate, gi-een ; 
 melting, juicy, pleasant. 0(5lober. 
 N.J. 
 
 Harrison's Large Fall. Large, yellow — 
 valued only for baking. 
 
 Harvard, p. 264. 
 
 Hawe's Winter. Large, roundish, dull yel- 
 low ; coarse, juicy, rich, vinous. Decem- 
 ber. Va. 
 
 Hazel. See Hessel. 
 
 Heathcot, p. 275. 
 
 Henkel, p 276. 
 
 Henrietta. See Edward's Henrietta. 
 
 Henri Bivort. Large, Doyennd-form, 
 greenish yellow and brown ; melting, but- 
 tery, juicy, sweet, perfumed. September. 
 Belgian 
 
 Henri Quatre. See Henry the Fourth. 
 
 Henri Van Mons. Medium, pyriform 
 (nearly Tyson shaped), yellowish with a 
 blush ; buttery, vinous, perfumed, agree- 
 able. Oftober. 
 
 Henry the Fourth, p. 276. 
 
 Hericart, p. 276. 
 
 Hericart de Thury. Large, pyriform 
 (Bosc shaped), rough, light brown ; but- 
 tery, rich. January. Belgian. 
 
 Hessel. Small, obovate. yellowish green — 
 of little value. September. Scotch. 
 
Descriptive List and Index — Pears. 
 
 493 
 
 Holland Bergamot. Rather large roundish, 
 greenish yellow, partly russeted ; crisp, 
 very juicy, sprightly, agreeable. Keeps 
 till Spring. 
 
 Hooper's Bilboa See Golden Beurre of 
 Bilboa. 
 
 Hovey. Medium, pyriform, yellow ; melt- 
 ing, juicy, rich, vinous. French. 
 
 Howell, p. 276. 
 
 Huguenot. Medium, roundish, pale yellow, 
 dotted red ; breaking, sweet, rather dry. 
 October. Mass. 
 
 Hull, p. 279. 
 
 Huntington, p. 284. 
 
 Hunt's Connecticut. Medium, oblate, yel- 
 lowish green ; coarse, sweet, dry — culi- 
 nary. 
 
 Imperatrice de France. See Flemish 
 Beauty. 
 
 Inconnue Van Mons, p. 288 
 
 Ives' Bergamot. Rather small, roundish, 
 greenish yellow ; juicy, melting, aromatic. 
 Early September. Conn. 
 
 Ives' Pear. Small, turbinate, irregular, 
 greenish and brownish red : juicy, melting, 
 good. Early September. Conn. 
 
 Ives' Seedling. Rather small, round, green- 
 ish yellow and crinisor. ; granular, juicy, 
 melting, perfumed. Early September. 
 Conn. 
 
 Ives' Virgalieu. Small, pyriform, greenish 
 and dull crimson ; granular, melting, 
 vinous, refreshing. October. Conn. 
 
 Ives' Winter. Medium, short pyriform, 
 yellowish, russeted ; coarse. December. 
 Conn. 
 
 Jackman's Melting. See King Edwards. 
 
 Jackson. Medium, oblate approaching 
 turbinate, greenish yeilow and rus- 
 set ; juicy, brisk, vinous. September. 
 N. H. 
 
 Jalousie. Rather large, roundish obovate, 
 slightly pyriform, russeted ; coarse, jweet, 
 deficient in flavor. Handsome and worth- 
 less. September. 
 
 Jalousie de Fontenay Vendee, p. 276. 
 
 Jaminette, p. 288. 
 
 Jargonelle, English ; or. Epargne. Rather 
 large, long pyriform, acute, greenish yel- 
 low and dull brown ; flesh rather coarse, 
 juicy, pleasant, refreshing, sub-acid. 
 Three weeks earlier than Bartlett. French 
 origin. 
 
 Jargonelle, French. Medium obovate, 
 greenish yellow with a red cheek ; break- 
 ing, sweet, rots at core. Handsome, but 
 poor Early August. 
 
 Jean de Witte, p. 292. 
 
 Jersey Gracioli. Medium, conic oblate, 
 greenish, rough, partly russeted ; juicy, 
 brisk, vinous. September. 
 
 Joanette. See Aniere Joannet. 
 
 Johannot, p. 276. 
 
 Jones" Seedling, p. 292. 
 
 Josephine. See Jaminette. 
 
 Josephine de Malines, p. 295. 
 
 Jules Bivort, p. 277. 
 
 Julienne, p. 252. 
 
 July Pear. See Sugar Top. 
 
 King Edwards. Large, pyriform, yellow 
 with a red cheek ; buttery, sometimes 
 good. October. 
 
 King's Seedling. Medium, oblate, yellow- 
 ish green, rough; granular, juicy, aroma- 
 tic, perfumed. Ocflober. 
 
 Kirtland ; or, Kirtland's Seckel, p. 277. 
 
 Kingsessing. p. 277. 
 
 Knight's Monarch. Large, obovate, yellow- 
 ish brown ; does not ripen in the Northern 
 Slates. Winter. English. 
 
 Knight's Seedling. Medium, oblate, turbi- 
 nate, rough, yellowish green ; juicy, sweet. 
 Oaober. R. I. 
 
 La Herard. Rather large, pyriform, pale 
 yellow and brown ; melting, juicy, sub- 
 acid, pleasant, very good Oftober. 
 Belgian. 
 
 La Juive. Medium, turbinate, green and 
 brown : melting, juicy, rich, perfumed. 
 November. Belgian. 
 
 Las Canas, p. 2S8 
 
 Laure de Glymes. p. 277. 
 
 Lawrence, p. 288. 
 
 Lebanon. See Pir.neo. 
 
 Leatch. See Philadelphia. 
 
 Le Cure. See Vicar of Winkfield. 
 
 Leech's Kingsessir^g. See Kingses- 
 
 sing. 
 
 Lee's Seckel. Medium or rather large, ob- 
 ovate, rich russet ; buttery, rich, per 
 fumed, excellent. .September. 
 
 Leon le Clerc. Rather large, obovate, 
 greenish yellow and russet at end ; flesh 
 crisp, firm, of moderate quality — cooking. 
 Winter. 
 
 Leopold Fi.st. Large, turbinate, pyriform, 
 
494 
 
 Descriptive List and Index — Pears. 
 
 green ; melting, sweet, perfumed. De- 
 cenibei". Belgian. 
 
 Lewis, p. 293. 
 
 Liberale. Rather large, long pyriform, 
 greenish yellcw, partly russeted ; juicy, 
 sweet, rich, aromatic. 0(ftober. 
 
 Lieutenant Poitevin Large, greenish yel- 
 low ; juicy, half melting. Late Winter. 
 French. 
 
 Limon, p. 255. 
 
 Little Muscat. Quite small, turbinate, yel- 
 low with brownish cheek ; breaking, 
 sweet, slightly musky. Middle of July. 
 French. Tolerably good. 
 
 Little Musk ; or, Primitive. See Little 
 Muscat. 
 
 Locke's Beurre. Medium, roundish, obo- 
 vate, dull green : juicy, vinous. Novem- 
 ber. Mass. 
 
 Lodge, p 264. 
 
 Long Green, p. 264. 
 
 Long Green of Autumn, p. 264. 
 
 Louis Dupont. Medium, obovate, green be- 
 coming yellow ; melting, juicy, sweet, per- 
 fumed. October. 
 
 Louise Bonne. Large, pyriform. pale green ; 
 coarse, melting, moderately good. De- 
 cember. 
 
 Louise Bonne d'Avranches. See Louise 
 Bonne of Jersey. 
 
 Louise Bonne of Jersey, p. 264. 
 
 Louise d'Orleans. See Urbai;iste. 
 
 Lycurgus, p. 289. 
 
 Lyon, p 278 
 
 Mabille. See Beurre Diel. 
 
 Madame Ducar. Medium, oval, green be- 
 coming yellow ; very juicy, rich, perfumed. 
 August. Belgian. 
 
 Madame Eliza, p. 264. 
 
 Madame Millet. Medium, obovate, rich 
 russet ; half melting, rich, perfumed, 
 agreeable. March. French. 
 
 Madeleine ; or, Magdalen, p. 252. 
 
 Madotte. See Amadotte. 
 
 Malconaitre d'Haspin. Large, roundish 
 obovate, dull yellow with a brown cheek ; 
 juicy, rich, meltmg, sub-acid, perfumed. 
 Oaober. 
 
 Mansuette. Large, short pyriform, green- 
 ish yellow ; juicy, astringent— baking. 
 September. 
 
 March Bergamotte. Rather small, green, 
 partly russeted ; coarse, flavor moderate. 
 English. 
 
 Marechal de la Cour. See Conseiller de la 
 Cour. 
 
 Marechal Dillen. Large, somewhat obo- 
 vate, very irregular, pale green ; buttery, 
 juicy, rich. November. Belgian. 
 
 Marechal Pelissier. Medium, ovate, yellow 
 and red. Late September. French. 
 
 Marianne de Nancy. Large, pyriform, yel- 
 lowish green, thickly dotted ; coarse, juicy, 
 often poor. 
 
 Marie Louise, p. 265. 
 
 Marie Louise Nova. Rather large, pyriform, 
 yellow with a brown cheek ; melting, 
 sometimes good, quickly decays. Septem- 
 ber. Belgian. 
 
 Marie Parent Large, pyriform, rich yellow ; 
 juicy, rich, perfumed, very good. 0(fto- 
 ber. Belgian. 
 
 Martha Ann ; or, Dana's No. i. Medium, 
 long obovate, yellow ; juicy, sub-acid, 
 pleasant. November. Mass. 
 
 Martin Sec. Small, somewhat pyriform, 
 deep yellow, russet and crimson ; granular, 
 half breaking, agreeable — cooking. De- 
 cember. 
 
 Mather. Ralher small, obovate. russeted 
 and reddish ; buttery, pleasant. .August. 
 Pa. 
 
 Maynard. Medium, obovate pyriform, yel- 
 low with a red cheek ; juicy, rich. Late 
 July. 
 
 McLaughlin, p. 289. 
 
 McVean. Large, oblate pyriform, yellow ; 
 juicy, astringent. October. Monroe co., 
 N. Y. 
 
 Merriam, p 284. 
 
 Messire Jean. Medium, turbinate, yellow 
 and russet ; gritty, juicy, breaking, sweet. 
 November. French. 
 
 Michaux. Medium, round, yellowish green ; 
 sweet, of moderate quality. Early 0(5lober. 
 
 Mignonne d'Hiver. Medium, obovate py- 
 riform, rough russet ; granular, rich, brisk, 
 astringent. November. Belgian. 
 
 Miel de Waterloo. See Due de Brabant. 
 
 Miller's Early. See Summer Portugal. 
 
 Millot de Nancy, p 265. 
 
 Mitchell's Russet. Rather small, inclining 
 to conic obovate, dark russet, rough ; 
 melting, rich, perfumed. November. 111. 
 
 Moccas. Medium, obovate, green ; juicy, 
 not rich. December. 
 
 Moore's Pound, p. 278. 
 
 Moor-fowl Egg. An incorredt name for 
 Swan's Egg. 
 
Descriptive List and Index — Pears. 
 
 495 
 
 Monseigneur Affre. Medium, roundish, 
 rough greenish russet ; granular, rich, 
 perfumed. November. 
 
 Morgan. Large, oblate, greenish yellow ; 
 flesh white, a little gritty, sweet, juicy, vi- 
 nous. Otiober. N. C. 
 
 Moyamensing, p. 255. 
 
 Muscadine, p. 255. 
 
 Muscat Petit. See Little Musk. 
 
 Muscat Robert Rather small, greenish 
 yellow : juicy, pleasant. Late July. 
 
 Musk Summer Bon Clir^tien. See Summer 
 Bon Chretien. 
 
 Muskingum, p. 257. 
 
 Nabours. Rather large, greenish yellow ; 
 juicy, buttery, sweet. Strong grower. 
 Ga. 
 
 Napoleon, p. 265. 
 
 Naumkeag. Medium, roundish, yellow rus- 
 set, melting, astringent. Odlober. Mass. 
 
 Negley. Rather large, obovate pyriform, 
 yellow and bright crimson, fair and hand- 
 some ; firm, juicy, rich. September. 
 Pittsburgh. Pa. New. 
 
 Ne Plus Meuris. Rather small, roundish, 
 iiTegular, dull yellowish brown, partly rus- 
 seted ; agreeable. Winter. Belgian. 
 
 Newtown Virgalieu. An early winter ba- 
 king pear. L. L 
 
 Nickerson. Rather large, resembling Lou- 
 ise Bonne of Jersey ; very good. Tree 
 vigorous, hardy, produ(5live. S. L. Good- 
 ale. Me. New. 
 
 Niell. Large, obovate, slightly pyriform, 
 pale yellow ; juicy, sweet, agreeable. 
 Late September. Belgian. 
 
 Nouveau Poiteau. p. 265. 
 
 Oliver's Russet. Rather small, roundish, 
 yellow and rich brown russet, rough ; 
 coarse, flavor moderate. Late Septem- 
 ber. 
 
 Omer Pacha, p. 278. 
 
 Onondaga, p. 265. 
 
 Ontario, p. 265. 
 
 Orange Bergamot. Medium, broad turbi- 
 nate, yellow, rough ; firm, acid — baking. 
 September. 
 
 Orpheline Colmar. Large, pyriform, green 
 becoming yellowish, with some russet : 
 melting, juicy, sweet, perfumed, hand- 
 some and very good. Oiftober. Bel- 
 gian. 
 
 Osband's Summer, p. 255. 
 
 Osborne. Medium, short pyriform, yellow- 
 ish green ; juicy, brisk. September. In- 
 diana. 
 
 Oswego Beurre, p. 278. 
 
 Oswego Incomparable. Very large, obo- 
 vate pyriform tapering to crown, yellow ; 
 coarse, pleasant, of moderate quality. 
 September. 
 
 Ott, p. 256. 
 
 Pardee's Seedling. Small, roundish, green- 
 ish yellow, much russeted ; granular, 
 melting, vinous, perfumed. Oiftober. 
 Conn. 
 
 Pailleau. Medium, turbinate, greenish yel- 
 low, partly russeted, rough ; coarse, juicy 
 sweet. Early September. Belgian. 
 
 Payency, p. 266. 
 
 Paradise d'Automne See Autumn Para- 
 dise. 
 
 Parsonage, p. 266. 
 
 Passe Colmar, p. 289. 
 
 Passe Colmar Gris. See Passe Colmar. 
 
 Pater Noster, p. 290. 
 
 Paul Ambre. Medium, obovate, sometimes 
 pyriform, greenish yellow and grey russet ; 
 buttery, melting, aromatic. 0(5lober. 
 
 Paul Theliens. Large, conic obovate, yel- 
 lowish, melting, slightly coarse, pleasant. 
 November. Belgian. 
 
 Peach Pear. Medium, conic turbinate, yel- 
 low, melting, rich, vinous. Late August. 
 Belgian. 
 
 Pendleton's Early York. Rather small, 
 obovate, slightly pyriform, yellow ; melt- 
 ing, sweet. Late July. Conn. 
 
 Pengethly. Medium, oval, light green, 
 thickly dotted : coarse, juicy, sweet, good. 
 February. English. 
 
 Pennsylvania. Medium, obovate, brown 
 russet on dull yellow ; rather coarse, half 
 melting, moderately good. Late Septem- 
 ber. Phila. 
 
 Petit Rousselet. SeeRousselet de Rheinis. 
 
 Petre, p 278. 
 
 Philadelphia, p. 278. 
 
 Philippe Goes. Medium, turbinate pyri- 
 form, rough, russeted ; juicy, sweet, per- 
 fumed, very good. November. Bel- 
 gian. 
 
 Pinneo, p. 256. 
 
 Pius IX. Large, conic oblate, somewhat 
 pyriform, yellow ; granular, rich, good. 
 Late September. A good market pear — 
 of moderate flavor. 
 
496 
 
 Descriptive List and Index — Pears. 
 
 Pitt's Prolific. Medium, oblong pjrriform, 
 yellow ; coarse, sweet, rather poor. Sep- 
 tember. 
 
 Plombgastel. See St. Michael Archangel. 
 
 Pocahontas. Medium, obovate, or turbi- 
 nate pyriform, yellow ; melting, sweet, 
 musky. Karly October. Mass. 
 
 Poire d'Abondance. Rather large, oblong 
 pyriform, pale yellow ; melting, juicy, 
 sweet, excellent. Oftober. 
 
 Poire d'Albret. Medium, pyramidal, rough, 
 brown russet ; coarse, juicy, vinous, rich, 
 perfumed. Oftober. 
 
 Poire d'Avril. Large, roundish conic, 
 greenish yellow ; granular, juicy, sweet, 
 agreeable — baking. November to Febru- 
 ary. 
 
 Poire de Chasseurs. Medium, short pyri- 
 form, greenish yellow ; juicy, buttery, per- 
 fumed, vinous. October. Belgian. 
 
 Poire de Lepine. Small, oblate, yellowish 
 and red ; granular, melting, vinous, per- 
 fumed. November. 
 
 Poire Fruite. See Florelli. 
 
 Poire GuiUaume. See Bartlett. 
 
 Poire Neige. See White Doyenn^. 
 
 Pope's Quaker. Medium, oblong pyriform 
 with yellow russet ; juicy, pleasant. Oc- 
 tober. L. I. 
 
 Pound, p. 290. 
 
 Pratt, p. 266. 
 
 Prevost. Medium, rich yellow with a red 
 cheek ; sweet, perfumed. Winter. Bel- 
 gian. 
 
 Primitive. See Little Musk. 
 
 Prince Albert. Medium, pyriform, yellow- 
 ish : melting, rich. February. Bel- 
 gian. 
 
 Princess Charlotte Medium, short pyri- 
 form, greenish ; of little value here. Oc- 
 tober. Belgian. 
 
 Princess Maria. Rather small, pyramidal 
 yellow, mostly russeted ; coarse, sweet, 
 agreeable. Oftober. Belgian. 
 
 Princess of Orange. Medium, roundish, 
 russeted ; crisp, juicy, astringent. Odlo- 
 ber. Flemish. 
 
 Pulsifer, p. 252. 
 
 Queen of the Low Countries, p. 266. 
 Quinnipiac. See St. Ghislain. 
 
 Rallay. Medium, short pyriform, yellow, 
 thinly russeted ; buttery, melting, good. 
 'Vinter. 
 
 Rapelje. Medium, varying from obovate 
 or turbinate to pyriform, yellowish, russet- 
 ed ; juicy, varying from a rich aromatic to 
 a poor flavor. September. L. I. 
 
 Raymond, p. 278. 
 
 Read's Seedling. See Oswego Beurre. 
 
 Reading, p. 290. 
 
 Reine Caroline. Medium, narrow, pyriform, 
 yellow with a red cheek ; crisp, dry, poor. 
 November. 
 
 Retour de Rome. Medium, oblate, yellow- 
 ish, partly russeted; granular, melting, 
 vinous. September. Belgian. 
 
 Richards. Rather large, obovate, yellow ; 
 granular, melting, vinous. 0(Slober. Del. 
 
 Richardson's Seedling. Rather laige, obo- 
 vate, yellow ; melting, sprightly, pleasant 
 Oaober. 
 
 Ridelle's. Medium, oblate turbinate, yel- 
 low and bright red ; of moderate quality. 
 September. Belgian. 
 
 Roe's Bergamotte, p. 2S4. 
 
 Ropes. Medi. m, obovate, russeted; rich, 
 perfumed, good. Odlober. Mass. 
 
 Rosabirne. Medium, pyriform, greenish, 
 russeted ; juicy, vinous, somewhat astrin- 
 gent. October. 
 
 Rostiezer, p. 252. 
 
 Rousselet Esperen. Pyriform, turbinate, 
 yellow ; juicy, vinous, perfumed. Sep- 
 tember. 
 
 Rousselet de Meester. Medium, roundish, 
 yellow with a red cheek ; coarse, not rich. 
 October. Belgian. 
 
 Rousselet de Rheims. Small, obovate pyri- 
 form, yellowish green ; sweet, aromatic — 
 rots at core. Early September. French. 
 
 Rousselet Hatif See Early Rousselet. 
 
 Rousselet Stuttgart. Below medium, conic, 
 greenish with a brown cheek ; juicy, sweet, 
 aromatic — rots at core. Late August. 
 
 Rousselet Vanderwecken Small, roundish 
 or obovate, yellow ; juicy, aromatic, per- 
 fumed, very good. November. 
 
 Sabine. See Jaminette. 
 
 Salisbury Seedling. Short pyriform, partly 
 
 russeted ; coarse, rather poor. Odtober. 
 
 N. Y. 
 Scotch Bergamot. See Hampden's Berga- 
 
 mot. 
 Seckel, p. 278. 
 Selleck, p. 267. 
 Serrurier, p. 279 
 Sheldon, p. 284. 
 
Descriptive List mid Index — Pears. 
 
 497 
 
 Shenks. See Hosenshenck. 
 Shepard, p. 279. 
 
 Simon Bouvier. Small, pyriform, green ; 
 melting, perfumed. September. Bel- 
 gian. 
 SieuUe, p. 295. 
 
 Sickel. A corruption of Seckel. 
 Skinless, p. 252. 
 
 Smith's Bordenave. See Lodge. 
 Snow Flower. See Fleur de Neige. 
 Soldat Laboureur, p. 267. 
 Souvenir d'Esperen, p. 267. 
 Souveraine d'Et^. Medium, conic obovate, 
 light yellow, crimson dotted ; melting, rich, 
 vinous. Early September. 
 Souveraine d'Hiver. See Passe Col- 
 mar. 
 Souveraine de Printemps. Medium, oblate, 
 ribbed, yellow ; granular, melting, vinous, 
 somewhat astringent. March. 
 Spice ; or. Musk Pear. See Rousselet de 
 
 Rheims. 
 St. Andre, p. 279. 
 
 St. Denis. Small, turbinate, ribbed, yellow- 
 ish and red ; sweet, aromatic. Late Au- 
 gust. 
 St. Dorothee. Large, pyriform, taper- 
 ing to crown, greenish yellow ; juicy, 
 melting, rich, sweet, perfumed. Odlo- 
 ber. 
 St. Germain, p. 290. 
 St. Germain, Brande's, p. 291. 
 St. Germain, Prince's, p. 293. 
 St. Ghislain, p. 267. 
 
 St. Lambert. See English Jargonelle. 
 St. Menin. Large, long pyriform, yellowish 
 green ; melting, juicy, very good. Septem- 
 ber. 
 St. Michael. See White Doyenne. 
 St. Michel Archange, p. 267. 
 St. Vincent de Paul. Small, russet. Janu- 
 ary. French. 
 Sterling, p. 279. 
 Stevens' Genesee, p. 285. 
 Stone. Large, pyriform, yellow ; buttery, 
 
 slightly astringent. August. Ohio. 
 Styer. Medium, roundish, greenish yellow ; 
 buttery, melting, very rich, perfumed. 
 September. Pa. 
 Styrian. Large, pyriform, deep yellow with 
 a red cheek ; crisp, rich. 0<5lober. Eng- 
 lish. 
 Sucr^e de Hoyerswerda. Small, obovate, 
 yellowish green ; juicy, sweet, sprightly. 
 Late August. German. 
 
 Sugar Top. Medium, obovate turbinate, 
 yellow ; of rather dry, sweet flavor, mode- 
 rate or poor. Late July. 
 Sullivan. Medium, oblong pyriform, green- 
 ish yellow ; juicy, sweet, pleasant. Sep- 
 tember. Belgian. 
 Supreme de Quineper, p. 253. 
 Surpasse Crassane. Resembling the old 
 Crassane, but more produdlive, healthy, 
 and vigorous. Belgian. 
 Surpasse Meuris. Medium, conic, rough, 
 
 russeted ; mehing, vinous. Odober. 
 Summer Bell ; or, Windsor. Large, pyri- 
 form, regular, yellowish green : tender, 
 coarse, astringent — rots at core. Tree a 
 handsome grower and great bearer. Late 
 August. 
 Summer Bergamot. Small, round, greenish 
 yellow ; juicy, rich, becoming dry. Early 
 August. 
 Summer Bon Chretien. Large, pyriform, 
 ribbed, rich yellow with a reddish cheek ; 
 breaking, very juicy, sweet. Formerly 
 much valued, now generally destroyed by 
 black mildew. Early September. 
 Summer Doyenn^, p. 256. 
 Summer Franc Real. Medium, obovate, 
 slightly pyriform, yellowish green ; fine 
 grained, buttery, sweet-, pleasant. Early 
 September. 
 Summer Portugal, p. 258. 
 Summer Rose. Medium, roundish, yellow- 
 ish ; of poor quality. Late August. 
 Summer St. Germain. Medium, obovate, 
 green ; juicy, slightly acid. Late August. 
 Summer Thorn. See Epine d'Ete. 
 Superfondante. Medium, obovate, pale yel- 
 low ; buttery, melting, good. Odlober. 
 Surpasse Virgalieu, p. 279. 
 Suzette de Bevay, p. 290. 
 Swan's Egg. Small, oval, pale green ; juicy, 
 
 sweet, slightly musky. Oiflober. 
 Swiss Bergamot. Medium, roundish, 
 slightly turbinate, pale green and 
 pale red ; melting, sweet, agreeable. 
 October. 
 Sylvange. Roundish obovate, pale green ; 
 melting, sweet, agreeable. October — 
 keeps well. 
 
 Tarquin de Pyrenees. Large, pyriform, 
 green : quality poor— great keeper. 
 
 Taylor Pear. Medium, roundish oblate, 
 green ; buttery, vinous, with vanilla flavor. 
 Earlv Winter. Va. 
 
498 
 
 Descriptive List ajid Index — Peats. 
 
 Tea, p. 279. 
 
 Theodore Van Mons, p. 267. 
 
 Thompson's, p. 279. 
 
 Thuerlinck. Very large, but of little value. 
 Belgian. 
 
 Tillington. Small, obovate, dark green, 
 rough ; coarse, of moderate quality. Oc- 
 tober. English. 
 
 Totten's Seedling. Rather .small, turbinate 
 pyriform, pale yellow ; buttery, melting, 
 vinous, perfumed. Early Oiflober. Conn. 
 
 Trioniphe de Jodoigne, p. 267. 
 
 Trout Pear. See Forelle. 
 
 Tyler. Small, turbinate, yellow : granular, 
 melting, brisk, vinous. Oftober. 
 
 Tyson, p. 253. 
 
 Uvedale's St. Germain. See Pound. 
 
 Upper Crust. Rather small, obovate, green, 
 partly russeted : buttery, melting, very 
 good. July at the South— not good 
 North. 
 
 Urbaniste, p 267. 
 
 Uwchlan, p. 257. 
 
 Valine Franche. Medium, obovate, green- 
 ish yellow; juicy, sweet, flavor rather poor. 
 Early September. 
 
 Van Assche, p. 279 
 
 Van Buren. Large, obovate, yellow with a 
 blush ; crisp, sweet, perfumed. Handsome 
 — of moderate quality. An excellent culi- 
 nary sort. New Haven, Conn. 
 
 Van Marum. Large, pyriform with a long 
 neck, bronze colored; coa.se, fibrous, not 
 juicy, pleasant — baking. Late au- 
 tumn. 
 
 Van Mons Leon le Clerc, p. 268. 
 
 Vauquelin. Rather large, obovate ; juicy, 
 sub-acid. Winter. 
 
 Verte Longue. See Long Green. 
 
 Verte Longue of Angers, p. 268. 
 
 Vezouziere. Rather small, roundish oval, 
 yellowish ; juicy, melting, sweet, agreeable. 
 September. 
 
 Vicar of Winkfield, p 290. 
 
 Vicompte de Spoelberch, p. 293. 
 
 Virgalieu. See White Doyenne. 
 
 Wadleigh. Rather small, roundish obovate, 
 yellow ; melting, juicy, very good. Early 
 September. N. H. 
 
 Walker's Seedling, p. 280. 
 
 Washington, p. 280. 
 
 Waterloo. See Due de Brabant. 
 
 Wendell. Medium, pale yellow, often with 
 a red cheek ; melting, juicy, not rich. 
 Late August. Belgian. 
 
 Westcott, p. 2S1. 
 
 Wharton's Early. Rather large, obovate py- 
 riform, yellowish green ; melting, juicy, 
 sweet. Late August. 
 
 Wheeler. Medium, roundish obovate, yel- 
 lowish green ; coarse, sweet, juicy, per- 
 fumed. Early September. R. L 
 
 White's Seedling. Medium, roundish obo- 
 vate, greenish yellow ; juicy, good. New 
 Haven, Conn. 
 
 Wiest. Medium, roundish oral, green ; 
 melting, sub-acid, pleasant. September. 
 Pa. 
 
 Wilbur, p. 281. 
 
 Wilkinson, p. 281. 
 
 Williams' Early. Small, roundish turbinate, 
 bright yellow, dotted red ; juicy, rich, 
 slightly muskv. Early September. Mass. 
 
 William Edwards. Medium, obtuse pyri- 
 form, yellow, thickly dotted ; buttery, 
 sweet. September. Conn. 
 
 Williams' Bronchretien. See Bartlett. 
 
 Williamson. Medium, obovale, rich yel- 
 low, thickly dotted ; fine grained ; juicy, 
 rich. Oaober. L. L 
 
 Willermoz, p. 290. 
 
 Wilmington, p. 268. 
 
 Wilkinson, p. 281 
 
 Windsor. See Summer Bell. 
 
 Winship's Seedling. Medium, conic pyri- 
 form, yellow ; juicy, pleasant. Late Sum- 
 mer. Mass. 
 
 Winter Bergamot. See Easter Berga- 
 mo t. 
 
 Winter Nelis, p. 291. 
 
 Winter Seckel. Medium, oblate, yellow- 
 ish brown, partly russeted : juicy, rich, 
 sweet, aromatic. February. Va. 
 
 Wolaston. See Glout Morceau. 
 
 Wredow. Medium, oblate approach- 
 
 ing pyriform, greenish yellow and rus- 
 set ; juicy, melting, rich, vinous. Oflo- 
 ber. 
 
 Yat. Small, turbinate, brown russet ; jui- 
 cy, perfumed — rots at core. Septem- 
 ber. 
 
 Yellow Butter. See White Doyenne. 
 
 York Bergamot. See Autumn Berga- 
 mot. 
 
 Zephlrin Gregoire, p. 294. 
 
Descriptive List and Index — Plums. 
 
 499 
 
 Zephirin Louis Gregoire. Medium, turbi- Zoar Beauty. Medium, pyriform, ight yel- 
 
 nate, yellow with a red cheek ; very low, with a red cheek ; partly melting, 
 
 juicy, slightly perfumed. Decern- sweet, moderately good — rots at core, 
 
 ber. August. Ohio. 
 
 PLUMS. 
 
 Abricot^e Rouge. Medium, oval, red and 
 violet ; sweet, dry, poor. 
 
 Agen Datte. See Prune d'Agen. 
 
 Albany Beauty, p. 350. 
 
 Amber Primordian. See Primordian. 
 
 American Wheat. Small, roundish, pale 
 blue ; juicy, sweet. Late August. Great 
 bearer. 
 
 American Yellow Gage. See Prince's Yel- 
 low Gage. 
 
 Angelina Burdett. Medium, round, nearly 
 black, thickly dotted : rich, excellent. 
 English. September. 
 
 Apple Plum. Medium, roundish, reddish 
 purple ; slightly coarse, sprightly. Sep- 
 tember. Mass. 
 
 Apricot, p. 350. 
 
 Autumn Gage, p. 350. 
 
 Beekman's Scarlet. See Lombard. 
 
 Belgian Purple. Medium, roundish, purple ; 
 a little coarse, juicy, sweet, rich. Sep- 
 tember. 
 
 Belle de Septembre. Very large, oval, red- 
 dish brown — culinary. Odlober. 
 
 Bingham, p. 351. 
 
 Black Damask. Medium, roundish, green- 
 ish yellow : juicy, sweet, rich. August. 
 
 Black Damson. See Damson. 
 
 Black Imperial. See Bradshaw. 
 
 Black Morocco. See Morocco. 
 
 Bleecker's Gage, p. 350. 
 
 Bleecker's Scarlet. See Lombard. 
 
 Blue Gage. Small, round, dark blue ; 
 slightly acid ; mefierately rich. Of little 
 value. August. 
 
 Blue Holland. See Holland. 
 
 Blue Imperatrice. p. 337 
 
 Blue Perdrigon. Medium, oval, reddish 
 purple ; flesh firm, sugary — clingstone. 
 August. 
 
 Bolmar; or, Bolmar's Washington. See 
 Washington. 
 
 Biadford Gage. See Green Gage. 
 
 Bradshaw, p 337. 
 
 Brevoort ; or, Brevoort's Purple Bolmar, 
 P- 33S. 
 
 Bricetta. Medium, roundish oval, yellow 
 dotted red; juicy, rich, very good. Sep- 
 tember. 
 
 Bruyn Gage. See Green Gage. 
 
 Buel's Favorite, p 351. 
 
 Burgundy Prune. Medium, ovate, necked, 
 reddish black ; juicy, rich, pleasant — free- 
 stone. September. 
 
 Burrette's. Large, long oval, dull yellow ; 
 melting, sweet, aromatic. September. 
 
 Bayfield. Small, round, light yellow — good. 
 Clingstone. August 
 
 Caledonian. See Goliath. 
 
 Catalonian. See Primordian. 
 
 Cherry, p. 33S. 
 
 Cheston. Rather small, oval, dark purple ; 
 
 flesh firm, sweet, sprightly — freestone. 
 
 July and August. 
 Cloth of Gold. See Drap d'Or of Esperin. 
 Coe's Golden Drop, p. 331. 
 Coe's Late Red, p. 339. 
 Columbia ; or, Columbian Gage, p. 339. 
 Corse's .\dmiral. Rather large, oval, light 
 
 purple ; juicy, sprightly, moderate flavor. 
 
 September. Montreal. 
 Corse's Field Marshal. Rather large, oval, 
 
 purplish red : juicy, sub-acid. August. 
 
 Montreal. 
 
500 
 
 Descriptive List and Index — Phmis. 
 
 Corse's Nota Bene, p. 339. 
 Cruger's Scarlet Gage : or, Cruger's Seed- 
 ling, P- 339- 
 
 D'Agen. See Prune d'Agen. 
 
 Damask. See German Prune. 
 
 Damson, p. 339. 
 
 Dana's Yellow Gage, p. 351. 
 
 De Delice, p. 339. 
 
 De Montfort, p. 340. 
 
 Denniston's Albany Beauty, p. 350. 
 
 Denniston's Red, p. 340. 
 
 Denniston's Superb, p. 351. 
 
 Diamond. Very large, oval, black ; coarse, 
 acid, dry. September. 
 
 Diapree Rouge. See Red Diaper. 
 
 Dictator. Very large, brownish pur- 
 
 ple ; rich, juicy, high flavored. Mon- 
 treal. 
 
 Domine Dull, p. 340. 
 
 Downton Imperatrice, p. 351. 
 
 Drap d'Or, p. 351. 
 
 Drap d'Or of Esperin, p. 35:. 
 
 Duane's Purple, p. 340. 
 
 Dunmore. Small, ovate, green becoming 
 yellow; juicy, sweet, aromatic — freestone. 
 O nober. 
 
 Dutch Prune. See Domine Dull. 
 Dutch Quetzen. See Domine Dull. 
 
 Early Cross. Rather small, roundish, red- 
 dish purple ; sweet, good — clingstone 
 August. Mass. 
 
 Early Damask. See Morocco. 
 
 Early Damson. See Damson. 
 
 Early Royal. See Royal Hative. 
 
 Early Royal of Nikita. Small, roundish, 
 reddish purple ; juicy, sweet, high flavored 
 — partly freestone. August. 
 
 Early Scarlet. See Cherry. 
 
 Early Tours, p. 340. 
 
 Early Violet. See Early Tours. 
 
 Early Yellow. See Primordian. 
 
 Early Yellow Prune, p. 351. 
 
 Egg Plum. See White Egg. 
 
 Elfrey's Prune. Small, oval, blue ; sweet, 
 dry, firm — freestone. August. 
 
 Emerald Drop. Medium, long oval, yellow- 
 ish green ; clingstone. August. 
 
 English Wheat. Medium, roundish oval, 
 reddish purple : juicy, sweet, rich — cling- 
 stone. August. 
 
 Fellenberg, p. 340. 
 
 Flushing Gage. See Imperial Gage. 
 
 Foote's Early Orleans. Medium, roundish, 
 oval, black ; early, good, not rich, hardy, 
 produdtive. Mass. 
 
 Fotheringham, p. 340. 
 
 Franklin. See Washington. 
 
 Frost Gage, p. 341. 
 
 Fulton, p. 352. 
 
 Galbraith. Large, oval, purple ; very good. 
 
 Growth straggling. A valuable early 
 
 sort. 
 German Gage. See Bleecker's Gage. 
 German Prune, p. 341. 
 General Hand, p. 352. 
 Gifford's Lafayette. Medium, oval, purple ; 
 
 juicy, not rich. August. 
 Golden Cherry Plum. See Cherry. 
 Golden Gage. See Coe's Golden Drop. 
 Goliath, p. 341. 
 Green Gage, p. 352. 
 Gundaker Prune. Medium, oval, purple ; 
 
 high flavored. Good bearer. Pa. 
 Guthrie's Apricot. Medium, roundish oval, 
 
 yellow, crimson dotted ; coarse, juicy, 
 
 sweet, not rich. August. 
 Guthrie's Late Green. Medium, round, yel- 
 low ; sweet, rich, rather dry. September. 
 Guthrie's Topaz. Medium, oval, necked, 
 
 rich yellow ; juicy, sweet, pleasant, not 
 
 rich. September. Scotch. 
 Gwalsh. Large, oblong oval, deep purple ; 
 
 coarse, sweet, pleasant. September. 
 
 Hampton Court. See Early Orleans. 
 
 Hartwiss Yellow Prune. Medium, oval, 
 waxen yellow ; rich, sub-acid, fine. Sep- 
 tember. German. 
 
 Henry Clay, p. 352. 
 
 Highlander, p. 341. 
 
 Holland Prune. Roundish, purple ; sweet, 
 pleasant — freestone. September. 
 
 Horse Plum. Medium, oval, purple ; dry, 
 rather acid — freestone. August. 
 
 Howard's Favorite, p. 353. 
 
 Howell's Early, p 341. 
 
 Howell's Large. See Ne(5larine. 
 
 How's Amber. Medium, roundish, light 
 red ; coarse, juicy — clingstone. Septem- 
 ber. 
 
 Hudson Gage, p. 353. 
 
 Huling's Superb, p. 353. 
 
 Ickworth Imperatrice, p. 341. 
 Imperial Gage, p. 353. 
 Imperial Ottoman, p. 354. 
 
Descriptive List and Index — Plums. 
 
 501 
 
 Imperial Violet. See Red Magnum Bo- 
 
 num. 
 Imperiale Rouge. See Red Magnum Bo- 
 
 num. 
 Imperatrice. See Blue Imperatrice. 
 Isabella, p. 342. 
 Italian Damask, p. 342. 
 Italian Prune. See Fellenberg. 
 Ives' Seedling, p. 354. 
 
 Jaune Hative. See Priraordian. 
 Jefferson, p. 354. 
 Judson, p. 342. 
 
 Keyser'^s Plum. See Huling's Superb. 
 Kirke's, p. 342. 
 
 Knight's Large Drying. See Large Green 
 Drying. 
 
 Lady Plum. Small, oval, light yellow, 
 spotted red ; acid — freestone. Septem- 
 ber. Great grower and bearer — culinary. 
 Albany, N. Y. 
 
 Langdon's Seedling. Rather large, round- 
 ish oval, reddish purple ; juicy, sub-acid, 
 mostly clingstone. August. Conn. 
 
 La Royale. See Royale. 
 
 Large Early Damson. See Horse Plum. 
 
 Large Green Drying. Large, round, green- 
 ish yellow ; rich, very good. September. 
 English. 
 
 Lawrence's Favorite ; or Lawrence's Gage. 
 
 P- 355- 
 Leipzic. See German Prune. 
 Lewiston Egg. Medium, oval, pale yellow ; 
 
 quality moderate. August. 
 Little Queen Claude. See English Yellow 
 
 Gage. 
 Lombard, p. 342. 
 Long Scarlet. Medium, oblong obovate, 
 
 red ; acid, ripening sweeter — clingstone. 
 
 August. 
 Lucombe's Nonsuch, p. 353. 
 
 Madison, p. 355. 
 
 Magnum Bonum. See White Egg. 
 
 Mamelonnee. Medium, oval with adistin<5t 
 neck, tapering to apex, light green ; sweet, 
 pleasant, mild, not rich—freestone. Early 
 August. French. Valuable for its earli- 
 ness. 
 
 Manning's Long Blue, p. 342. 
 
 Marten's Seedling. Large, oblong, yellow ; 
 brisk, sprightly flavor — freestone. Sep- 
 tember. Schene<5tady, N. Y. 
 
 McLaughlin, p. 355. 
 
 Meigs, p. 342. 
 
 Mimms. See Red Diaper. 
 
 Mirabelle, p. 356. 
 
 Mirabelle Tardive. Small, roundish oval, 
 greenish yellow ; sweet, juicy, agreeable — 
 freestone. Great bearer — hangs long. Oc- 
 tober. 
 
 Miser Plum. See Cherry. 
 
 Monroe ; or, Monroe Egg, p. 356. 
 
 Monsieur Hatif See Early Orleans. 
 
 Morocco, p. 343. 
 
 Mulberry, p. 356. 
 
 Myrobolan. See Cherry. 
 
 Neaftrine, p. 343. 
 
 Nelson's Viftory, p. 356. 
 
 New York Purple. See Brevoort's Purple. 
 
 Old Orleans ; or, Orleans, p. 343. 
 Orange, p. 357. 
 Orleans, Early, p. 343. 
 Orleans, Smith's, p. 348. 
 
 Parsonage, p. 357. 
 
 Peach Plum, p. 343. 
 
 Penobscot. Large, oval, yellow ; sweet, 
 pleasant — clingstone. September. Me. 
 
 Peoly's Early Blue. Medium, oblong, 
 dark blue ; flesh yellow, pleasant — cling- 
 stone. August. 
 
 Peters' Yellow Gage, p. 357. 
 
 Pond's Purple'. See Pend's Seedling 
 (American). 
 
 Pond's Seedling, p. 343. 
 
 Pond's Seedling of Massachusetts, p. 344. 
 
 Precoce de Bergthold, p. 357. 
 
 Precoce de Tours. See Early Tours. 
 
 Primordian, p. 357. 
 
 Prince Englebert, p. 344. 
 
 Prince of Wales. Large, round, slightly ob- 
 long, reddish purple : sweet, sprightly, 
 not rich — clingstone. September. 
 
 Prince's Imperial Gage. See Imperial 
 Gage. 
 
 Prince's Orange Egg. Rather large, oval, 
 yellow ; coarse, sprightly, not rich. Sep- 
 tember. 
 
 Prune d'Agen, p. 344. 
 
 Prune d'Allemagne. See German Prune. 
 
 Prune d'Ast. See Prune d'Agen. 
 
 Prune de la St. Martin. See Coe's Late Red. 
 
 Prune de Louvain. Large, ovate, necked, 
 deep purple ; coarse, melting, pleasant — 
 freestone. August. 
 
502 
 
 Descriptive List and Index — Plums. 
 
 Prune d'CEuf See Egg Plum 
 
 Prune, Manning's Long Blue, p. 342. 
 
 Prune Peche. See Peach Plum. 
 
 Prune Suisse. See Fellenberg. 
 
 Purple Damson. See Damson. 
 
 Purple Egg. See Red Magnum Bo- 
 
 nuni. 
 Purple Favorite, p. 344. 
 Purple Gage, p. 344. 
 
 Quackenboss, p. 345. 
 
 Queen Mother. Small, round, pale red and 
 purple : sweet, rich — freestone. Septem- 
 ber. English. 
 
 Quetsche See German Prune. 
 
 Red Diaper, p. 345. 
 
 Red Gage, p. 346. 
 
 Red Magnum Bonum, p. 346. 
 
 Reine Claude. See Green Gage. 
 
 Reine Claude de Bavay, p. 357. 
 
 Reine Claude Diaphane. Medium, round- 
 ish, cltiar green, shaded red ; juicy, sweet, 
 aromatic. September. French. 
 
 Reine Claude d'Oiftobre. Small, roundish, 
 greenish yellow ; juicy, rich — freestone. 
 0(5tober. 
 
 Reine Claude Rouge. Very large, roundish 
 oval, red and purple ; rich, slightly acid, 
 aromatic. September. 
 
 Reine Claude Violette. See Purple 
 
 Gage. 
 
 Reizenstein's Yellow Prune. • Medium, oval, 
 slightly necked, yellow ; juicy, pleasant — 
 clingstone. September. Italian. 
 
 Rhinebeck Yellow Gage. Large, oval, yel- 
 low; coarse, sweet, pleasant — clingstone. 
 September. Rhinebeck, N. Y. 
 
 Rivers' Early Favorite, p. 346. 
 
 Rivers' Early Prolific. Medium, roundish 
 oval, reddish purple ; juic}', sweet, plea- 
 sant — freestone. August. English. 
 
 Roe's Autumn Gage. See Autumn Gage. 
 
 Royale, p. 346. 
 
 Royal Hative, p. 347. 
 
 Royal Tours, p. 347. 
 
 Saint Catherine, p. 358. 
 
 Saint Cloud. See Goliath. 
 
 Saint Martin's Quetsche, p. 358. 
 
 Saint Martin Rouge. See Coe's Late Red. 
 
 Saint Maurin. See Prune d'Agen. 
 
 Pcarlet Gage. See Long Scarlet. 
 
 Schuyler Gage, p. 35S. 
 
 SchenecSady Catherine, p. 347. 
 
 Sea. Small, roundish, brownish p: rple ; 
 flesh greenish yellow, sweet, juicy — free- 
 stone. August. 
 
 Semiana. Medium, oval, necked, deep pur- 
 ple ; flesh juicy, sub-acid, moderately rich. 
 Distintl from Blue Imperatrice, which 
 see. 
 
 Sharp's Emperor, p. 348. 
 
 Shailer's White Damson. See White Dam- 
 son. 
 
 Sheen. See Fotheringham. 
 
 Siamese. Medium, obovate, pale yellow ; 
 juicy, sprightly, of moderate flavor. Fruit 
 often in pairs — tree a great bearer. Sep- 
 tember. 
 
 Sloe. Ornamental, sometimes used for 
 stocks. Is a distincV. species {Pniniis Spi- 
 nosa). The fruit is small and black : of- 
 ten called Blackthorn. 
 
 Small Green Gage. See Yellow Gage. Eng- 
 lish. 
 
 Steer's Emperor. See Goliath. 
 
 Suisse, p. 348. 
 
 Sucrin Vert. See Green Gage. 
 
 Sweet Damson. See Damson. 
 
 Swiss Plum. See Suisse. 
 
 Thomas, p. 349. 
 
 Trouvee de Voueche. Medium or small, 
 
 oval, violet ; juicy, sweet, very good. 
 
 August. 
 Turkish Quetsche. See German Prune. 
 
 Vert Bonne. See Green Gage. 
 Victoria, p. 349. 
 
 Virgin. Medium, roundish, reddish purple ; 
 very juicy, sweet, very good. September. 
 Violet. See Blue Imperatrice. 
 Violet de Tours See Early Tours. 
 Violet Diaper. See Cheston. 
 Violet Perdrigon. See Blue Perdrigon 
 Violet Queen Claude. See Purple Gage. 
 Violette Hative. See Early Tours. 
 
 Wangenheim, p. 349. 
 Washington, p. 358. 
 Wax, p. 350. 
 
 White Apricot. Medium, roundish, yellow; 
 flesh firm, pleasant — clingstone. August. 
 White Damson, p. 358. 
 White Egg, p. 358. 
 
 White Empress. .See White Imperatrice. 
 White Gage. See Imperial Gage. 
 White Holland. See White Egg. 
 White Imperial. See White Egg. 
 
Descriptive List and Index — Raspberries. 
 
 503 
 
 White Imperatrice. Medium, obovate, 
 bright yellow ; juicy, crisp, sweet, trans- 
 lucent — freestone. September. 
 
 White Magnum Bonum. See White Egg. 
 
 White Mogul See White Egg. 
 
 White Perdrigon. Medium, oval, pale 
 greenish yellow ; sweet — clingstone. Au- 
 gust. 
 
 White Primordian. See Primordian. 
 
 Wilkinson. Medium, oval, slightly necked, 
 reddish purple ; firm, sweet, not high fla- 
 vored. September. 
 
 Wilmot's Green Gage. See Green Gage. 
 
 Wilmot's Late Orleans. See Goliath. 
 Winter Damson. See Damson. 
 Woolston's Black Gage. Small, round, 
 dark, rich. September. 
 
 Yellow Apricot. See Apricot. 
 
 Yellow Egg. See White Egg. 
 
 Yellow Gage, English, p. 359. 
 
 Yellow Gage, Prince's, p. 359. 
 
 Yellow Magnum Bonum. See White Egg. 
 
 Yellow Perdrigon. See Drap d'Or. 
 
 Zwetsche. See German Prune. 
 
 RASPBERRIES. 
 
 Allen s, p. 433. 
 
 American Black, p. 433. 
 
 American Red, p. 433. 
 
 American White. See American Black. 
 
 Antwerp, Hudson River, p. 435. 
 
 Antwerp, Red, p. 436. 
 
 Bamet, p. 433. 
 
 Belle de Fontenay, p. 433. 
 
 Belle de Palluau. Large, firm, excellent — 
 
 canes vigorous, produAive. Promising. 
 
 New. 
 Black RaspbeiTy. See American Black. 
 Brinckle's Orange. See Orange 
 Burley. See Red Antwerp. 
 
 Catawissa, p. 433. 
 
 Clarke. Red, juicy, sweet, excellent ; canes 
 vigorous, productive — rather soft for mar- 
 ket. Conn. New. 
 
 Col. Wilder, p. 434. 
 
 Common Black Cap. See American 
 Black. 
 
 Cope, p. 434 
 
 Cornwall's Prolific. See Bamet. 
 
 Cretan Red, p. 434. 
 
 Gushing, p. 434. 
 
 Doolittle Black Cap. 
 Black. 
 
 See American 
 
 Duhring. A seedling of the Hornet, which 
 it resembles, but is rounder, better in qua- 
 lity, hardier, and a few days earlier. 
 Phila. New, 
 
 Emily, p. 434. 
 
 Fastolff, p. 434. 
 Franconia, p. 434. 
 French, p. 434. 
 Fulton, p. 435. 
 
 Gen. Patterson, p. 435. 
 
 Hornet, p. 435. 
 
 Knevett's Antwerp. See Red Antwerp. 
 Knevett's Giant, p. 435. 
 
 Large Fruited Monthly, P- 436- 
 
 Magnum Bouum, p. 436. 
 Merveille de Quatre Saisons ; or, Marvel of 
 Four Seasons, p. 436. 
 
 Northumberland Fillbasket, p. 436. 
 
 Ohio Everbearing, p. 436. 
 Orange, p. 436. 
 
504 Descriptive List and Index — Strawberries. 
 
 Philadelphia, p. 436. 
 Pilate, p. 436. 
 
 Red Antwerp, p. 436. 
 
 Thunderer, p. 436. 
 
 True Red Antwerp. See Red Antwerp. 
 
 Vidtoria, p. 436. 
 
 Vice President French. See French. 
 
 Walker, p. 436. 
 
 White Antwerp. See Yellow ditto. 
 White Transparent, p. 436. 
 Woodward, p. 436. 
 
 Yellow Antwerp, p. 437. 
 
 STRAWBERRIES. 
 
 Aberdeen. See Roseberry. 
 
 Admiral Dundas. Large, irregular, pale 
 scarlet ; firm, good, not rich. English. 
 
 Agriculturist, p. 416. 
 
 Ajax. Large, ovate, dark ; good. English. 
 
 Albion White, p. 416. 
 
 Alice Maude, p. 417. 
 
 American Scarlet. See Hudson. 
 
 Atkinson's Scarlet. See Grove End Scar- 
 let. 
 
 Austin Shaker, y. 417. 
 
 Austrian Scarlet. See Duke of Kent. 
 
 Belle Bordelaise, p. 424. 
 
 Belle de Vibert. Large, conic, crimson ; 
 
 handsome, firm, not rich, produdlive. 
 
 Foreign. 
 Bicolor. Medium, oblong, crimson, sweet, 
 
 good. Dwarf. Produdlive. Foreign. 
 Bishop's Orange, p. 421. 
 Black Imperial. See Black Prince. 
 Black trince, p. 422. 
 Black Roseberry. Medium, roundish, dark 
 
 red or purplish ; pleasant— moderate bear- 
 er. English. 
 Boston Pine, p. 417. 
 Brewer's Emperor. Medium, ovate, dark 
 
 red ; good. English. 
 Brighton Pine, p. 417. 
 British Queen, p. 417. 
 Brooklyn Scarlet, p. 417. 
 Burr's New Pine, p. 422. 
 Burr's Seedling. Medium, scarlet, pleasant 
 
 — hardy, produdlive. Ohio. 
 Bush Alpine, p. 424. 
 
 Caleb Cope. Large, pointed, scarlet . 
 good. 
 
 Captain Cook. Large, resembling British 
 Queen, but smaller, color dark ; rich. 
 
 Chili, p. 425. 
 
 Chorlton's Prolific, p. 417. 
 
 Cleveland. Large, cockscombed and coni- 
 cal, deep red ; firm, rich, delicious. Sta- 
 minate. Ohio. 
 
 Col. Ellsworth, p. 417. 
 
 Columbus. Large, roundish, dark red ; ten- 
 der, sweet. Hardy, produftive. Ohio. 
 
 Cox's Seedling. Large, light red, irregu- 
 lar : rather acid. Late. English. 
 
 Crimson Cone, p. 422. 
 
 Crimson Favorite. Large, round conic, 
 crimson ; flavor fine — unprodudlive. 
 
 Crystal Palace. Large, conical, regular, 
 glossy scarlet ; flesh firm, fine grained, 
 juicy, high flavored. English. 
 
 Cushing, p. 417. 
 
 Cutter, p. 417. 
 
 Deptford Pine Large, wedge-shaped, 
 
 bright glossy scarlet ; solid, rich, sub-acid. 
 
 English. 
 Diadem, p. 422. 
 Downer's Prolific, p. 417. 
 Downton. Medium, ovate, with a neck, 
 
 dark purplish scarlet ; good flavor — poor 
 
 bearer. English. 
 Due de Brabant. Large, conical, scarlet ; 
 
 good flavor. Early. Belgian. 
 Duke of Kent. Small, scarlet ; clear, rich 
 
 acid. Very early. Superseded. 
 
Descriptive List and Index — Strawberries. 
 
 505 
 
 Dundee. Medium, roundish, scarlet ; firm, 
 
 rich, acid. 
 Dutchberry. See Crimson Cone. 
 
 Early Virginia. See Large Early Scarlet. 
 Eberlein's Seedling. Medium, conical, dark 
 
 scarlet ; sweet, early, produ(5live. .American. 
 Elenora. Large, conical, scarlet ; acid, 
 
 poor bearer. English. 
 Eliza (Myatt's). Large, obtuse conical, glossy 
 
 scarlet ; excellent, not prodiiiflive. ■ English. 
 Emma, p. 417. 
 English Red Wood. See Red Wood. 
 
 Fillbasket Very large, roundish, dark scar- 
 let, handsome — good bearer. 
 Fillmore, p. 422. 
 French's Seedling, p. 417. 
 
 Gen. Scott. Large, roundish, scarlet ; not 
 rich ; vigorous, produiflive. 
 
 Genesee, p. 41 S. 
 
 Georgia Mammoth, p. 418. 
 
 Germantown. Large, regular, roundish coni- 
 cal, dark crimson ; rather firm, sweet, 
 rich. Pa. 
 
 Globe. Large, round, scarlet ; excellent. 
 English. 
 
 Golden Seeded. Large, dark, early. Suc- 
 ceeds well in some places. 
 
 Goliath, p. 418. 
 
 Green Prolific, p. 422. 
 
 Green StrawbeiTV. Small, round, whitish, 
 tinged reddish brown ; flesh solid, green- 
 ish, juicy, rich. Late. 
 
 Grove End Scarlet. Medium, round, scar- 
 let ; acid. Early- English. 
 
 Hautbois, p. 424. 
 
 Hooker, p. 418. 
 
 Hooper's Seedling. Medium, conical, deep 
 
 crimson ; rich, sweet. English. 
 Hovey's .Seedling, p. 422 
 Hudson, p. 422. 
 Huntsman. Large, roundish, scarlet ; poor. 
 
 Produiftive. 
 
 Iowa, p. 418. 
 
 Jenny Lind, p. 418. 
 Jenny's Seedling, p. 423. 
 Jucunda, p. 418. 
 
 Keen's Pistillate. Medium, conical, dark 
 red ; acid, sprightly. English. 
 
 Keen's Seedling, p. 419. 
 
 La Constante, p. 419. 
 
 Ladies' Pine. Small, round, pale red ; ex- 
 cellent. Canada. Pistillate. 
 
 Large Early Scarlet, p. 419. 
 
 Late Prolific Medium, scarlet; good, pro- 
 dudlive. Late. 
 
 Le Baron, p. 419. 
 
 Lennig's White. Large, excellent, healthy, 
 producVive. New. 
 
 Longworth's Prolific, p. 419. 
 
 Mammoth. Large, roundish, crimson ; 
 poor. unprodu(5live. English. 
 
 Marguerite. Large, long conic, pale scar- 
 let ; rather insipid, handsome, showy — 
 feeble grower. 
 
 Marylandica. Large, dark crimson ; firm. 
 .Staminate. Md. 
 
 McAvoy's Extra Red. p. 423. 
 
 McAvoy's Superior, p. 423. 
 
 Melon. Medium, round, dark ; worthless. 
 Scotch. 
 
 Methven Scarlet. Large, roundish, dull 
 scarlet ; soft, of poor flavor — discarded. 
 English. 
 
 Monitor, p. 419. 
 
 Monroe Scarlet, p. 423. 
 
 Montevideo Pine Large, conical, late. 
 Staminate. L. L 
 
 Mottier's Seedling. Large ; acid, produc- 
 tive. 
 
 Moyamensing. p. 423. 
 
 Necked Pine, p 423. 
 
 Old Pine. Medium : conical with a neck, 
 
 scarlet ; solid, juicy, rich. 
 Omer Pacha. Large, roundish, bright red ; 
 
 solid, juicy, sweet. Strong and prolific. 
 
 Foreign. 
 Orange Prolific, p. 423. 
 
 Peabody. p. 423. 
 
 Pennsylvania, p. 423 
 
 Prince Albert. Medium, conical, dark crim- 
 son ; rich, not producftive. English. 
 
 Prince of Orleans. Medium, roundish, 
 dark — poor bearer. 
 
 Prince of Wales Large, glossy red ; solid, 
 delicate, acid. English. 
 
 Prince's Climax, p. 423. 
 
 Prince's Magnate Large, round, scarlet ; 
 rich : producftive, hardy, vigorous. L. L 
 
5o6 Descriptive List and Index — Strawberries. 
 
 Prolific, p. 424. 
 
 Profuse Scarlet. Medium, scarlet ; produc- 
 tive. 
 Pyramidal Chilian, p. 419. 
 
 Red Alpine, p. 424. 
 
 Red Bush Alpine, p. 424. 
 
 Red Wood, p. 424. 
 
 Richardson's Early. Medium, conical, 
 crimson : good — early. Unproduc- 
 
 tive. 
 
 Richardson's Late. Large, roundish, scar- 
 let ; sprightly, good. 
 
 Rival Hudson, p. 423. 
 
 Roseber:-)'. Rather small, ovate, scarlet — 
 poor bearer. English. 
 
 Ross, Phoenix, p. 419. 
 
 Ruby. Medium, ovate, bright red ; juicy, 
 rich, excellent, not very hardy. English. 
 
 Russel, p. 423. 
 
 Scarlet Cone, p. 424. 
 
 Scarlet Melting. Medium, conical, scarlet : 
 tender, not rich— produftive. 
 
 Scarlet Nonpareil. Large, roundish conical, 
 bright red ; rich, high flavor. English. 
 
 Schiller. Medium, conical, dark red ; rich, 
 sub-acid. Unprodutlive. German. 
 
 Scott's Seedling, p. 420. 
 
 Sir C. Napier. Large, roundish cocks- 
 combed, scarlet : nuisky. English. 
 
 Sir Harry. Large, r.ockscombed, dark red ; 
 solid, juicy, very good. English. 
 
 Southborough Seedling. .Medium, ovate, 
 conic, scarlet : firm, mild, rich. English. 
 
 Swainstone's Seedling. Large, ovate, 
 light glossy scarlet : very good. A poor 
 bearer. English. 
 
 Triomphe de Gand, p. 420. 
 Trollop's Vidloria. See Viftoria. 
 True Chili. Large, ovate, red ; flesh firm, 
 sweet ; of indifferent flavor. Late. 
 
 Unique Scarlet. Large, light sc.irli't ; sweet, 
 rich. Poor bearer. 
 
 Vicomtesse Hericart de Thury, p. 420. 
 Viifloria, p. 420. 
 
 Walker's Seedling, p. 420. 
 
 Washington. See low.i. 
 
 Western Queen, p. 424. 
 
 White Alpine, p. 424. 
 
 White Bush Alpine, p. 424. 
 
 White Wood, p. 424. 
 
 Willey, p. 424. 
 
 Wil mot's Superb. Large, roundish, scarlet ; 
 
 coarse, not rich. English. 
 Wilson's Albany, p. 421. 
 
 Yellow Chili. Very large, irregular, yellow 
 with a brown cheek ; flesh very firm, ra- 
 ther rich. 
 
 York River Scarlet. See Hu.'son. 
 
 Young's Seedling. See Germantown. 
 
General Index. 
 
 Apex of fruits, i6g. 
 Aphis, 147. 
 
 how destroyed. 148- 
 Apples, 177. 
 
 budding, 177. 
 
 description of varieties, 1S8 
 
 grafting, 185. 
 
 nursery management of, 177. 
 
 pruning, 184. 
 
 root-grafting, 177. 
 Apple bark -louse, 148. 
 
 how destroyed, 149. 
 Apples, dwarf, 136, 187.- 
 Apple-worm, description of, 147. 
 
 remedy for, 147, 
 Apricots, 331. 
 
 description of varieties, 332. 
 Axis of fruits, 169. 
 
 Base of fruits, 169. 
 Blackberries, culture of, 427. 
 
 pruning, 427. 
 Black-knot, remedy for. 160. 
 Blight, 157, 160. 
 
 remedies for, 159. 
 
 theories accounting for. 158. 
 Borers, description of, 145. 
 
 how destroyed. 147. 
 Budding, 18, 39, 40, 138. 
 
 limits of, 42. 
 
 modes of, 41. 
 
 requisites for, 41. 
 
 time for. 41, 139. 
 Buds, fruit and flower, 13, 166. 
 
 adventitious and latent. 15. 
 
 artificial produftion of, 8i. 
 
 pruning away. 14. 
 
 Calyx of flowers, 19. 
 Canker-worm, described, 149. 
 
 remedy for, 150. 
 Caterpillar, orchard, 144. 
 
 remedy for, 145. 
 Cherries, culture of, 360. 
 
 Cherries, budding, 361. 
 
 dwarf, 362. 
 
 grafting, 361. 
 
 pruning, 361. 
 
 soil for, 361. 
 
 when to plant the seed, 360. 
 Cherry-slug, how to repel. 151. 
 Cleft-grafting, 34. 
 Climate, changes wrought by, 187. 
 Collar of the plant, 12 
 Corolla of flowers, 19. 
 Cultivation of fruit trees. 70, 138. 183. 
 
 arrangement to facilitate, 76. 
 Curculio, description of, 152. 
 
 apparatus for destroying, 153. 
 
 remedies for, 153. 
 
 swine for devouring, 155. 
 Currant, culture of, 426. 
 
 pruning, 426. 
 Cuirant-worm, described, 156. 
 
 mode of destroying, 157. 
 Cuttings, when and how to make, 28. 
 
 Depredators, 186. 
 
 Enclosures, 49. 
 
 Flea-beetle, how to destroy grape vine, 157. 
 
 Flowers, parts of, 19. 
 
 Fruit culture, advantages of, 7, 9. 
 
 profits of, 8. 
 Fruit, forms of, 169. 
 
 texture of, 173. 
 
 flavor of, 174. 
 
 quality of, 174. 
 Fruit gardens, plans of, 77, 129, i ?o. 
 Fruit room, description of, iig. 
 Fruit trees, time required to bear, 8, 132. 
 
 distances for planting, 68. 
 
 digging, 140. 
 
 implements for packing, 140. 
 
 packing, 141. 
 
 pruning, 78. 
 
 renovating, 75. 
 
So8 
 
 General Index. 
 
 Fruit trees, saving mice-gnawed, 38. 
 
 transplanting, 57. 
 
 watering, 63. 
 Fruit, assorting, iii. 
 
 gathering, 108. 
 
 packing, III. 
 
 thinning, 107. 
 Fniitsto supply a family, 127. 
 
 Gathering fruit, 108. 
 
 mode of, 108. 
 
 time for, 110. 
 Germination, process of, 10. 
 Glossary of terms, 510. 
 Gooseberries, culture of, 426. 
 
 remedy for mildew of, 162. 
 Grafting trees, 17, 32, 35, 138, 183. 
 
 limits of; 42. 
 
 requisites, 32. 
 
 time for, 36. 
 Grafts, restoration of, 38. 
 
 cutting, 3&. 
 Grape-houses, 393, 396. 
 Grape-Ti'ldew, remedy for, 163. 
 Graperies, roofs for, 394. 
 Grape cuttings, 379. 
 Gnapes, remarks on. 376. 
 
 culture of, 377. 
 
 description of varieties, 399. 
 
 grafting. 383. 
 
 layering, 377. 
 
 pruning, 388. 
 
 training, 384. 
 
 transplanting, 384, 
 
 treliis for, 385. 
 
 Hedges for enclosures, 49. 
 trimming. 51, 53. 
 
 Implements. 97. 
 
 Insefts, destrucVion caused by, 144. 
 
 aphis, 147. 
 
 apple bark-louse. 148. 
 
 apple-worm, 147. 
 
 borer, 145. 
 
 canker-worm. 149. 
 
 caterpillar, 144. 
 
 cherry-slug, 151. 
 
 curculio, 152. 
 
 currant-worm, 156. 
 
 grape vine flea-beetle, 157. 
 
 peach -worm, 150. 
 
 rose-bug, 156. 
 
 thrips, 157. 
 
 Keeping fruit, requisites for, 117. 
 plan of room for, 119. 
 apples, 118. 
 grapes, 119. 
 pears, 118. 
 
 Labels, 103. 
 Layering grapes, 377. 
 Layers, 30. 
 Leaves, color of, 167. 
 
 forms of. 166. 
 
 fun(5lions of, 16. 
 
 parts of, 15. 166. 
 
 Manures, how to use, 45. 
 Mildew of the gooseberry, 162. 
 
 of the grape, 163. 
 Monthly calendar of work, 449. 
 Mulching, 64. 
 
 Neftarines, culture of, 302, 328. 
 
 description of varieties. 328. 
 Nurseries, laying out, 134. 
 
 management of, 133. 
 
 seeds and stocks of 134. 
 
 soil for, 133. 
 
 shelter for, 134. 
 
 Orchards, cultivating. 75. 
 laying out. 55. 182. 
 management of 76. 
 preparing ground for, 54. 
 registering, 68. 
 when to manure, 76. 
 
 Packing fruit, in. 
 
 implements used in. n2. 
 
 apples, 112. 
 
 grapes, 112. 
 
 pears, 112. 
 
 strawberries and small fruits, us- 
 Peach-mildew, remedy for, 162. 
 Peach trees, winter proteftion for, 311. 
 
 worm, how to destroy, 150. 
 Peaches, remarks on, 302. 
 
 budding. 304. 
 
 description of varieties, 312. 
 
 plum stocky for, 305. 
 
 propagation of, 303. 
 
 pruning, 307. 
 
 training, 307. 
 
 transplanting, 306. 
 
 raised in pots, 308. 
 
 ripened bv fire heat, 310. 
 Pear, dwarf, 236. 
 
General Index. 
 
 509 
 
 Pear, pruning, 238. 
 
 training, 239. 
 
 varieties of, 237 
 Pears, budding, 236. 
 
 description of varieties, 250. 
 
 different forms of, 241. 
 
 grafting, 296. 
 
 leaf blight of, 234. 
 
 propagation of, 234. 
 
 raising seedlings, 235. 
 
 wintering seedlings, 235. 
 Pistils of flowers, 20. 
 Plants, produ(5lion of varieties, 22. 
 Plums, budding, 336. 
 
 description of varieties, 337. 
 
 grafting, 336. 
 
 soil for. 337. 
 Preserving fruit by artificial means, 121. 
 
 by canning, 121. 
 
 by drying, 125. 
 Pruning, direftions for, 84. 
 
 fruitfulness affeffled by, 81. 
 
 form of trees given by, 82. 
 
 principles and pradlice of, 78, 184. 
 
 summer, 82. 
 
 time for, 80. 
 
 apple orchards in bearing, 91. 
 
 the cherry, 94. 
 
 dwarf-apples, 91. 
 
 nursery trees, 83. 
 
 old trees, 183. 
 
 the plum, 91. 
 
 the peach, 92. 
 
 the quince, 95. 
 
 roots, 95. 
 
 single shoots, 83. 
 
 tops of trees, 78. 
 
 young trees, 78, 85, 
 Pyramids, 87. 
 
 Rabbits, how to repel, 186. 
 Raspberries, propagation of, 432. 
 
 pruning. 432. 
 Root- grafting, 12, 36, 138. 
 Roots, parts of, 12. 
 Rose-bug, remedy for, 156. 
 Runners, 13. 
 
 SeedHngs, transplanting, 137. 
 
 time for setting out, 138. 
 Seeds, apple, 134. 
 
 cherrj', 136 
 
 planting, 137. 
 
 washer for apple, 135. 
 Seleft lists of fruits, 439. 
 Shoots, color of, 165. 
 
 different kinds of. 164. 
 Shrubs, 13. 
 Soils, changes wrought by, 187. 
 
 treatment of, 44. 70. 
 Stamens, 20. 
 
 Stocks for fruit trees, 134. 
 Strawberries, cultivating, 411. 
 
 description of varieties, 416. 
 
 seledting varieties of, 414. 
 
 transplanting, 412. 
 Suckers, 13, 32. 
 
 Terms used in describing fruits. 164. 
 Thrips, remedy for, 157 
 Transplanting, how done. 57, 183. 
 
 preparing roots for. 60. 
 
 preservation of roots for. 58. 
 
 requisites for success in, 66. 
 
 season for, 64. 
 
 trees received from a distance for, 64. 
 Trees, digging, 140. 
 
 distances for planting, 68. 
 
 implements for packing. 141 
 
 leading principles of the growth of, 10. 
 
 process of growing. 16. 
 
 packing, 140. 
 
 pruning, 78. 
 
 renovating, 75. 
 
 saving mice-gnawed, 38. 
 
 stem and branches of, 13. 
 
 strudlure of, ii. 
 
 transplanting, 57. 
 
 watering, 63. 
 
 Vineyards, soil for, 392. 
 Whip-grafting, 33. 
 Yellows in the peach, i6i. 
 
 Saddle-grafting, 35. 
 
GLOSSARY 
 
 Of tJie more common terms used in Fruit Culture. 
 
 Acute, sharp or angular. 
 
 Acumitiate, drawn out to a point. 
 
 A Ibtirntun, the sap-wood, as distinguished from the heart-wood. 
 
 Apex, point, the part of a fruit furthest from the foot-stalk. 
 
 Base, lower end, or that portion of a fruit, stalk, or part of a plant, nearest the supporting 
 Dart or root. 
 
 Basin, the hollow or depression at the apex or crown of a fruit, .surrounding the calyx. 
 
 Bezi, a wilding, or natural seedling. 
 
 Beurr^, a buttery pear. 
 
 Border, artificial bed of enriched earth. 
 
 Calbts, ring or swollen portion formed at the base of a cutting by the descending 
 cambium. 
 
 Calville-shaped, much ribbed, as applied to apples. 
 
 Calyx, the outer or green leaves of a flower, which remaining on the apex of a pear or 
 apple, are often denominated the eye. 
 
 Cambium, the soft, newly forming wood beneath the bark. 
 
 Canes, long, bearing shoots ; applied to grapes and raspberries. 
 
 Clipping, trimming down to some definite shape. 
 
 Colmar-shaped, pyriform or pear-shaped, with a rather slender neck and large body. 
 
 Conical, tapering regularly towards the apex. 
 
 Cordate, heart-shaped 
 
 Cockscomb, applied to the form of strawberries when much compressed at the sides. 
 
 Crenate, notched or cut like rounded or blunt saw teeth. 
 
 Crown, the part of a fruit furthest from the foot-stalk or base. 
 
 Curculio, the insect which stings young fruit. 
 
 Dwarfs, trees made diminutive by grafting or budding upon stocks of small growth. 
 
 Espalier, a tree trained flat upon a trellis. 
 
 En qzienojiille, training to produce fruitfulness by tying the branches downwards. 
 
 Fibrous roots, the smaller, branching, or thread-like roots. 
 
 Forcing; the early ripening of fruits by artificial heat under glass. 
 
 Fore-right shoot, the terminal shoot of a branch. 
 
 Head back, to cut off the limbs of a tree, part way down. 
 
 Head down, to cut off the entire limbs or branches of a tree, or to cut down to an 
 inserted bud. 
 
 Inflorescence, the manner in which the flovrers are borne. 
 
 Lay-in. applied to selecting and fastening to a trellis or wall, new branches or shoots. 
 
 Lay-i^i by the heels, t» bury the roots of trees temporarily in a trench. 
 
 Leading shoot, the longest or main shoot of a limb or tree. 
 
 Lopping, cutting the branch down to the stem. 
 
 Maiden plant, a tree of one year's growth from the bud or graft. 
 
 Mtdching, covering the ground about a tree with straw or litter, to prevent drying. 
 
 Oblate, flattened, so that the shortest diameter is betwreen the base and apex, like a flat 
 turnip. 
 
Glossary. 5 1 1 
 
 Ohovaie, reversed ovate, being largest from tlie foot-stalk or towards the apex. 
 Obtuse^ rounded or blunt. 
 
 Ovate, egg-shaped, being the largest towards the foot-stalk. 
 Pedicel, the subdivision of a flower or fruit-stalk. 
 Pedu7tcle. the flower or fruit-stalk. 
 Petals., flower-leaves, usually colored. 
 Petiole, leaf-stalk. 
 
 Pinch-in. to stop the growth of a shoot by pinching off the tip. 
 
 Pippin, an indefinite term applied to various apples, differing in size, shape, color, and 
 flavor, but more particularly used for the Newtown Pippin. 
 Pomology, the science of fruits. 
 
 Pyramidal, like a pyramid, usually nearly similar to conical, but longer. 
 Pyriforin, pear-shaped, having more or less a drawn-out neck. 
 
 Ringing;, the removal of a ring of bark round a branch, to impede the descending sap. 
 Serrate, notched or cut like saw-teeth. 
 
 Shanking, a diseased shrivelling of the foot-stalks of grapes. 
 Shorten-in, to cut ofTmore or less of the outer parts of shoots. • 
 Spongiole, the minute spongy extremity of a fibrous root. 
 Sport, an unusual departure of variation in a new seedling. 
 Spur, a short stubby shoot, bearing fruit or fruit-buds. 
 Standard, a fruit tree in open ground, or not trained to a wall or trellis. 
 Stock, seedling tree which supports the mserted bud or graft. 
 
 Stop, to pinch or cut off the point of a shoot, to prevent its further extension in erowth. 
 Strike, to emit roots. 
 
 Tap-root, the main or central descending.root. 
 
 I^rellis, an upright flat frame, for training fruit trees and grapes upon its t';ice. 
 Il-'ilding, a n.Ktural seedling. 
 Work, a term applied to the budding or grafting of trees. 
 
 THE END. 
 
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