B 3t3 5 1 3 1 al ." ' '-,..' f^- I'M'^ imm\ ^-ifismi'i-i iJiJivERsrrv library 924 073 916 391 DATE DUE GAYLORD PRINTED IN U.S.A Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924073916391 Production Note Cornell University Library produced this volume to replace the irreparably deteriorated original. It was scanned using Xerox software and equipment at 600 dots per inch resolution and compressed prior to storage using CCITT Group 4 compression. The digital data were used to create Cornell ' s replacement volume on paper that meets the ANSI Standard Z39. 48-1992. The production of this volume was supported in part by the National Endowment for the Humanities. Digital file copyright by Cornell University Library 1994. Scanned as part of the A.R. Mann Library project to preserve and enhance access to the Core Historical Literature of the Agricultural Sciences. Titles included in this collection are listed in the volumes published by the Cornell University Press in the series THE LITERATURE OF THE AGRICULTURAL SCIENCES, 1991-1995, Wallace C. Olsen, series editor. New York State College of Agriculture At Cornell University Ithaca, N. Y. Library FRUIT-GARDENING CONTAINING COMPLETE PRACTICAL DIRECTIONS FOR THE SELECTION, PROPAGATION AND CULTIVATION OF ALL KINDS OF FRUIT BY THOMAS BRIDGEMAN GARDENER, SEEDSMAN AND FLORIST PHILADELPHIA HENRY T. COATES & CO. •?v; > -V "'.'^: 3 5^/ ^/J?d-^ 6^f \ FRUIT-GARDENING. CHAPTER L SELECTING I'KUIT-TBEES IN THE KTTBSEBT. ^ In the choice of finit-trees, all possible care and attention t" \ are necessary ; for, to have trees that do not answer the expec- ' tations of the proprietor, is a great disappointment. As the 4, young gardner may need such directions calculated to govern L^ him in his choice, I shall endeavor to furnish them. "Whatever ^ species or varieties of finit-trees are wanted, choose those trees I that are vigorous and straight, and of a healthy appearance. ^ Whether they have been grafted or budded, be careful to K select such as have been worked on young stocts. Grafts and \ buds inserted into old, crooked, stunted stocks, seldom succeed >v,^ "• weU. Trees that are healthy, have always a smooth, clean, ^ shining hark. Such as are mossy, or have a rough, wrinkled bark, or are the least affected by canker, should be rejected. J Canker is discoverable in the young wood, and generally two t or three inches above the graft or bnd. If the tree be an Apricot, Nectarine, Peach, or Plum, and any gum appears on the lower part of it, do not fix upon that. Let the tree you select (if a dwarf) be worked about six inches from the ground, and only one graft or bud should be upon each stock ; for when ■^> there are more, the tree cannot be brought to so handsome a i form. i In some of the following articles, it will be seen that several, 10 FEUIT-GARDENING. descriptions of trees may be transplanted with safety, even when fer advanced in growth. When trees of four or five years' growth, after having been headed down, that are healthy, and well ftimished with fruit-bearing wood close up to the centre of the tree, can be obtained, they will do very well ; but great care is requisite in taking up, removing, and planting such. Lei the tree be taken up with as great a portion of the roots as possible, taking care not to bruise, split, or damage them ; for want of attention to these points, trees often become diseased. Whenever any roots have been accidentally broken, split, or otherwise damaged in taking up the tree, let them be cut off; or if they cannot be well spared, let the damaged or bruised part be pared clean with a sharp knife, and a portion of grafting-wax be spread over the wound, in order to keep the wet from it, which would otherwise injure the tree. The necessity of praning-in and dressing mangled roots is particularly required in trees of the stone fruit, such as Apri- cots, Nectarines, Peaches, and Plums ; for without the appli- 'cation of some remedy, they gum at the roots, which defect, if not counteracted, very materially injures the upper part of the trees, which may become so affected as never to recover afterwards ; therefore, great care should be taken not to occa- sion such injury ; and when accidents happen, all due caution and application are necessary to promote a healthy and vigor- ous growth. A young tree, likely to do well, should have roots nearly corresponding to the branches; at least, it should have one strong root in a simOar proportion to the bole of the tree, with a proper distribution of branching fibres. Healthy roots are always smooth and clear ; their color varies a little according to the kind of tree ; but the older the roots are, the darker the color is. After the tree is taken up, be careful, in conveying it to the place where it is to be planted, that the roots are not chafed or rubbed. If trees are to be conveyed to a considerable dis- tance, they should be well guarded by straw, or otherwise, in rEUIT-GAilDENnrB. 11 order to prevent injary. All damaged or Imised ro.ls sliould be pruned, as soon as the tree is taken up ; but if it be neces- sary to prune away any sound, good roots, such pruning should be delayed until the time of planting. lu pruning away roots, always let them be finished by a clear cut, and in a sloping direction. When trees are planted at an advanced season in the spring of the year, it wDl be necessary to prune the tops ; and if trees are removed that have been trained three or four years, and are not properly supplied with young wood, they must be cut down either whoUy or partially, in order to obtaii a- sufficiency. In practising this upon Apricot and Nectarine trees, always prune so as to have a leading shoot close below the cut, as it is very rare they will push a shoot below, unless there be a lead." This attention is not so particularly required in the Pear, as such will generally push forth shoots, although no leading ones are left ; but in all kinds, the younger the ■wood is, the more certainly are shoots to be produced. If a tree that has been under training for one or two years, should only have one strong, leading shoot, and two or three weaker ones which do not proceed from it, let the weak shoots be pruned clean away, and shorten the strong one, from which a handsome head may afterwards be formed. For further direc- tions as respects pruning or planting fruit-trees, the reader is referred to the succeeding articles on these subjects. DESCRIPTIVE LIST OF FBUIT. In order to assist the reader in making a judicious selection of fruit-trees, I have furnished a short description of such species and varieties as are in great repute for every good quality. Previous to making this selection, I careftilly perused Prince's Pomological Manual, Kenrick's American Orchard- ist, Lindley's Guide to the Orchard and Fruit Garden, and Manning's Descriptive Catalogue of Fruits. Besides these im- portant guides, I had the select catalogues of different nursery- men before me, and have chosen such only as have been most 12 FRUIT-GARDENINO. generally ^commended. In doing this, I have had difficulties to contend with, of the nature of which none but those who have duly considered the subject can form any idea. The facility with which seedling plants are raised, and the paternal fondness with which people are apt to regard their own seed- lings, have occasioned hundreds of names to appear in the various catalogues, which tend not a little to swell the large and increasing list of fruits. In many instances, the English, French, Spanish, and other names, provisional, local, and barbarous, are given to the same variety ; consequently, some finits appear in the different cata- logues under all the varied names ; and the patience and labor necessarily requisite for ascertaining which are really distinct varieties, and which are most worthy of cultivation, are corre- spondingly great. To exemplify : Suppose from a catalogue of Pears the fol- lowing names should be selected by a person wishing to plant as many varieties in his orchard — namely, Brown Beurre, Beurre Oris, Beurre Rouge, Beurre Dore, Beurre cfAnjou, Beurre d" Or, Beurre d' Amhleuse, Beurre iTAmboise, Poire d'Amboise, Isamhert, Red Beurre, Golden Bmrre, Beurre du Roi, White Dotenne, Doyenne Blanc, Doyenne, Beurre Blanc Bonne-anU, Saint Michael, Carlisle, Citron de Septembre, Kaiserbime, Poire a court queue, Poire de Limrni, Valmda, Poire de Neige, Poire de Seigneur, Poire Monsieur, White Beurre. Here is a list of twenty-nine kinds, as the purchaser supposes, but when the trees produce their fruit, he finds, to his great disappointment and mortification, that he has only two varieties, namely, the Brown Beurre and the Wlute Doyenne. In making out the descriptive lists, I have generally adopted the names given in the catalogues of the most celebrated nur- serymen, as a heading ; and have caused the synonymes, or names by which the same variety is known, or has been called to be printed in italics ; thus, my lists of about four hundred varieties of the various kinds of fruit, will embrace what has FEtJIT-GARDENING. 13 been deemed by some as different varieties, perhaps to the number of nearly two thousand. In preparing the following articles, the object has been to fiimish information which wonld entertain as well as instruct the reader. Besides the authorities quoted, I have gleaned from those inexhaustible treasures to horticulturists, Loudon'? Encyclopaedia of Plants, and that of Gardening ; but on accounl of the brevity necessarily observed throughout this work, it has been found impracticable to give many entire extracts. SuflBce it to say, that the historical facts are generally collected from these sources. T&AISmO AND PEUNINO FRUn-TREES AND VINES. In training and pruning fruit-trees and vines, particular at- tention is required. To supply a tree with a suflSciency of vegetable juices, there must necessarily be living bark and wood in an uninterrupted succession from the root to the extremities of the branches. Pruning, therefore, is useful to remedy any defect, as well as to take off superfluous wood, and prevent unnecessary waste of the sap. Pruning may be performed at different seasons of the year, according to the Mnds of fruit, which will be shown under each head as we proceed. In the spring or summer pruning, be careful not to destroy the germs of future fruits ; but merely remove all unserviceable sprigs. In the winter season, make your selection from the wood-shoots of the preceding year ; and keep those which appear the most healthy, and cut away those which seem redundant. Beginners had better prefer the spring, as the buds will then be a guide for them to go by. But this busi- ness must not he delayed too late in the season, as some kinds of trees and vines are apt to bleed from being pruned untime- ly. When the sap rises in Grape Vines, before the wound is healed, bleeding ensues, and it is not easily stopped- When this happens, sear the place, and cover it with melted wax, oi 14 FBUIT-GAKDENINO. ivitli warm pitch spread upon a piece of bladder ; or peel oS the outside bark to some distance from the place, and then press into the pores of the wood a composition of pounded chalk and pitch, mixed to the consistence of putty. Vines will bleed in autumn as well as in spring, though not so copiously. The best preventive is timely or early pruning in the spring, and not pruning untU the wood is thoroughly ripe in autumn. With respect to the manner in which vines, and some parti- cular kinds of trees, should be trained, opinions are at vari- ance. Some advise training the shoots in a straight and direct manner, others in a horizontal manner, and others again in a serpentine form, etc. If vines be trained on low walls or trel- lises, the horizontal or zigzag manner of training may be adopted. Horizontal training is that in which from a main stem lateral branches are led out horizontally on each side. It has been remarked, that in order to be a good trainer of vines, a man must have some forethought, and be capable of making his selection as the plants shoot. He must predeter- mine how he shall prune, and where he shall cut at the end of the season ; and so, as it were, fashion the plants to his mind. He has this more effectually in his power, with respect to the vine, than finit-trees with fruit, on account of its rapid growth PRUNING THE VINE. In pruning vines, cut generally two inches above the bud. Some cut nearer, even as near as half an inch, which is apt to weaken the shoot of next season, and sometimes to prevent its vegetating at all ; the buds being very susceptible of injury, on account of the soft and spongy nature of the wood. In cut- ting out old wood, be careful to cut in a sloping direction, and to smoothe the edges of the wood, in order to prevent its being injured by moisture. The pruning being finished, let the loose, shreddy, outward rind on the old wood be carefully peeled off, observing not to injure the sound bark, and clear FRUIT-GARDENING. la the trellis of branches, leaves, and tendrils. Let the shoots and branches afterwards be regularly laid in, at the distance above specified, particularly the young shoots that are expect- ed to bear next season. As to others, it is not so material how near the young shoots be placed to the old, even though they sometimes cross them. Choose strands of fresh matting, or packthread, to tie with; and observe to leave sufficient room for the swelling of the shoots and branches next season. Vines may be pruned too much as well as too little. There is nothing gained by training vines very high. A vine ten Training a Tine Fan-Shaped. feet high will be as productive as one forty feet high. The illustration herewith given wiU furnish an idea of the manner of cutting off the old wood, at cc, and throwing all the sap into two vertical canes, aa. Or the tops may be cut off at 65, and the laterals trained horizontally at pleasure. 16 rRUIT-QARDENINU. TEUUING FRtriT-TREES. By attending to the proper training of fruit-trees, every advantage is promoted ; and by a judicious management in other respects, wood may not only be obtained, but preserved in every part of the tree, so that it will bear fruit to the very bole, -which will evidently be greatly to the credit of the gar- dener, the benefit of the proprietor, and equally conducive to the beauty and welfare of the tree. While trees are young, it is necessary to lay a good foundation for a supply of bearing- wood in fiiture years ; for when this is neglected, and they become naked, it is some time before a supply can be recover- ed. In shortening a branch, always take care to cut in a direction a little sloping ; and the middle of all standard trees should be kept as open as possible. It is requisite to have a very sharp knife, that the cut may not be ragged, but clean ; and in the operation be careful that the knife does not slip, 80 that another branch be cut or damaged. The general pruning of fruit-trees is indifferently performed by many persons, at any time from autumn to spring ; and it may be so done without any great injury to them, provided ' ' mild weather be chosen for the purpose, and the wood be well ripened. Although it may be advantageous to prune trees early in the winter, when the wood is well ripened, yet, when the wood is green and the buds have not arrived at a mature state, it is requisite in such cases to defer pruning untU spring ; taking care, however, that it is performed before the moving of the sap. The necessity of this arises from the circum- stance that as the wood is not ripened in autumn, the sap' is then in an active state, and will continue so untU the frost causes it to become stagnant ; and if the shoots were shorten- ed while the sap was in motion, the buds would be consider- ably injured, and the tree weakened. Such unripe shoots are also more liable to suffer by the severity of winter ; and wnen the pruning is deferred until spring, all such parts as may FEDTP-GABDESriNG. 17 have been aflfected by the T^eather can be removed to the extent to which the damage has been sustained. As the pruning of such unripe wood in the autumn would be inin nous, so it frequently is when it is done duiing winter ; and the more so according to its severity ; because, whenever a cut is made on such green wood, the frost generally affects it, as the sap is not so dense, nor the wood so firm, as to be able to resist the intense cold. DEBTEEENT MODES OF TEAINING. Whatever method is adopted in training trees, care should be taken to keep the two sides as nearly equal as possible ; this may easily be done, whether they are trained in the fen or horizontal method. For espalier trees, the horizontal method has many advantages over any other. The small compass within which the trees are obliged to be kept, requires such a direction for the branches, in order to make them fruitful ; and were very high trellises formed, so as to admit of the trees being trained in the fan method, such would be very objectionable, by reason of the shade they would cause, and the trees would also be deprived of the benefit of a warmer temperature, which those less elevated receive. As some young gardeners may not know what is meant by espaliers, it may be necessary to explain that espaliers are hedges of fiTiit-trees which are trained up regularly to a frame or trellis of wood-work ; they produce large fruit plen- tifully, without taking up much room, and may be planted in the Kitchen-Garden without much inconvenience to its other products. For espalier fruit-trees in the open ground, a trellis is absolutely necessary, and may either be formed of common stakes or poles, or of regular joinery work, according to taste or fancy. Standard trees should be pruned low. An exceEent mode of pruning is to imitate the cherry-tree, which sends 9 steni 18 FRUIT-GARDENING. straight upwards, with boughs projecting laterally, on every side, at distances of two or three feet apart. The boughs also should have limbs at suitable distances apart. AH the branches should not be cut off the limbs for several feet from the body of the tree, as many of our apple-orchards have been pruned. The entire area occupied by the branches should be weU filled up with fruit-producing limbs. In order to do this, one must commence pruning trees when they are young, and prune a little every season, as the branches require. It is decidedly objectionable to allow trees of any Mnd to grow unpruned for several years, and then give them a severe prun- ing. Some trees need but little pruning; while others require more or less every year. BEST TOOLS FOB PRUNING. The implements employed in pruning, and the manner of using them, are matters of moment. If the operation is com- menced when the tree is young, and judiciously followed up, a good knife, a small saw, a mallet, and a chisel fixed on a six-foot handle, to trim the tops and extremities of the branches, are all the tools that are required. A iarge saw will be occasionally wanted ; but an axe or hatchet should never be employed, as they fracture the wood, bruise and tear the bark, and disfigure the tree. BUDDING AND GRAFTING FRUIT-TREES. Budding and Grafting, Lindley observes, are operations that equally depend for their success upon the property that buds possess of shooting roots downward, and stems upward ; but in these practices, the roots strike between the bark and wood of the stock, instead of into the earth, and form new layers of FEUIT-GARDENING. 19 wood, instead of subterranean fibres. The success of such practices, however, depends upon other causes than those which influence the growth of cuttings. It is necessary that an adhesion should take place between the scion and the stock so that when the descending fibres of the buds shall have fixed themselves upon the wood of the stock, they may not be liable to subsequent separation. No one can have studied the economy of the vegetable kingdom, without having remarked that there is a strong tendency to cohesion in bodies or parts that are placed in contact with each other. To bud trees, let the following method be adopted : Pro- cure a knife which has a thin blade ; the use of the blade is to prepare the buds, and the handle is used to raise the bark of the stocks, so that the buds can be easily inserted. Have some good strong bass in readiness, and then take some good thrifty sprigs from healthy trees of the sorts you intend to propagate. When all is ready, make a cut in the baik of the stock transversely, and from the middle of this cut make another downward, at least two inches in length, so that the two cuts may be in the form of a T ; then from one of your sprigs proceed with expedition to take off a bud. This is effected as follows : Insert the knife a little more than half an inch below the bud or eye, force it into the wood, drawing it under the bud, and cut the piece off across the shoot ; then immediately let that part of the wood which was cut off with the bud be separated from it, which may be readily done with the knife, by placing the point of it between the bark and wood at one end, and, holding the bark in one hand, pull off the woody part with the other, which will readily come from the bark if the tree from which it was taken be in a vigorous condition. Examine the bark, so as to be satisfied that the bud remains perfect ; if there is no hole in it, let it be immediately inserted into the stock, which is done by raising with the handle of your knife the bark of the stock downward on each side from the crosscut, and thrusting the bud in between the bark and the wood, applying it as close as possible. As soon as the bud 20 feuit-gardening; is put into its place, bind it securely with bass, beginning a little below the cut and proceeding upward tiU you are above the crosscut, taking care to miss the eye of the bud, just s6 that it may be seen through the bandage of the bass. About a week or ten days after the stocks have beeu budded, they should be examined, when such as have united will appear fresh and full, and those that have not taken will appear de- cayed. In the former case the bandage may be left off, and in the latter case, the stock may be budded in another place, pro- vided the first operation was done in the month of July or early in August, as these are the two most preferable months for budding fruit-trees in general. Budding is, however, often attended with success, if done early in September. SCAlLOP-BUnniNG is performed by cutting from a small stock a thin narrow scal- lop of wood about an inch in length, and taking from a twig a thin scallop of wood of the same length ; this is instantly applied, and fitted perfectly at top and bottom, and as nearly as possible on its sides, and firmly bound with wet bass mat- ting. This may be performed in the spring, and if it fails, it may be done again in the month of July. The French prac- tise this mode on Roses. GRAFTING. Grafting is the taking a shoot from one tree and inserting it into another in such a manner that both may unite closely and become one tree. These shoots are caDed scions or grafts, and in the choice of them and the mode of preparing some de- scriptions of stocks, the following hints will be useful : Those scions are best which are taken from the lateral or FRUIT-GARDENING. 21 honzontal, rather tlian from the strong peipendicular shoots. The shoots of Apples, etc., should be taken from healthy treea late in autumn, or before the buds begin to swell in the spring, and buried half of their length in the ground or in a cool and dry cellar, there to remain until the season of grafting. For some descriptions of trees the stocks are headed down near to the ground. In nurseries, Apples intended for stand- ards are generally grafted about nine inches high only, allow- ing them to grow up standard high, and forming their heads upon the second year's shoots. In cider countries, the stock is generally trained up standard high ; and when grown suffi- ciently large for the purpose, it is grafted at the height intended for the head of the tree. There are various methods of grafting, but the following are those most generally practised. CLEFT-GRAFTING. This mode of grafting is generally practised on stocks of from one to two inches in diameter, and may be performed in the following manner : Let the head of the stock be carefully sawed oflF where the limb is free from knots, and the end pared smooth. Then with a thin knife, split down^the stock through the centre to the depth of about two inches, and insert a chisel to keep it open for the reception of the scion, which must be prepared in the form of a wedge, with one or two buds in the upper part, and inserted carefully, so that the inner bark of the scion and of the stock may both exactly meet. Large stocks require two scions, one on each side, and some- times four are inserted. When done, tie them firmly together with bass, and then cover the grafted part with well-prepared clay, in an oval form, and close it securely. These directions apply particularly to small limbs or small trees. Those stocks that will pinch the grafts sufficiently tight as soon as the chisel is taken out, do not require any binding. When scions are set in large stocks, it is sometimes necessary 22 FRUIT-GARDENING. to drive in a small wooden wedge to prevent the split stoci from crashing the scion. A little caution must be exercised on this subject, to have the stock pinch sufficiently tight to hold the scions securely -in the desired position, else they will not live. And if the scion be crushed by too severe pressure, it cannot be expected to live. SIDE-GRAPTING. This mode is sometimes practised on those parts of a tree where a limb is wanting. There are two ways in which it may be performed. 1st. The scion may be prepared in the same manner as for splice-grafting, and the bark and wood on the side of the stock cut sloping ; the scion being then adjust- ed as carefully as possible, it must be bound on and covered ■with clay. 2d. The scion being cut sloping, a crosscut is to be made in the side of the tree on the top of a perpendicular slit ; the bark of a tree above the crosscut must be pared down slanting to the wood, and the bark raised as in budding ; the scion being then inserted, it must be bound fast, and covered with clay, SPLICE OR WHIP-GRAFTING. This mode is often practised on small stocks, and it succeeds best when the scion and stock are of an equal size. The scion, •which should consist of young wood of the former year's growth, may be cut to the length of about four inches. This and the stock are each to be cut sloping for an inch or more, and tongued. Tonguing consists in cutting a slit in the mid- dle of the slope of the stock downward, and a corresponding slit in the scion upward ; both are now to be joined, so that one of the sides, if not both, shall perfectly coincide, and then scc^ely bound with bass matting and covered with grafting- clay or composition. As soon as the scion and stock are com pletely united, the bass string may be removed. FBUIT-GABDESING. 23 SADDLE-QRAFTINa. The celebrated Mr. Knight practised this mode of grafting on very small stocks. The upper part of the stock is prepared in the form of a wedge, by two sloping cuts, one on each side. The scion is prepared by slitting it upward, and paring out the middle part on each side to a point. When the stock and scion are of equal size, the adjustment may be made perfect ; but if unequal, one side must exactly meet. The whole is secured by a string of bass matting, and covered with compo- sition or clay ; but the string must be removed as soon as a nerfcct union has taken place. EOOT-ORAFTING. 24 rSTJIT-GARDENISO. This operation is often performed on Grape-vines, just below the level of the surface, by the usual mode of cleft-grafting. It is also performed on portions or pieces of root where suita- ble stocks are scarce. The illustration on page tv^enty-three represents the usual mode of root-grafting. The lines O represent the surface of the ground. The main thing in all kinds of grafting, is to made a " close fit" between the stock and the scion. GRAITING BY APPROACH. The trees or shrubs to be grafted in this mode must bo growing very near to those which are to furnish the grafts. The limbs or branches of each tree, which are thus to be united, must be pared with a long sloping cut of several inches, nearly to the centre ; and the parts of each tree thus prepared are to be brought together, and finally secured by a bandage of matting, so that the bark shall meet as nearly as possible. The graft may then be covered with clay or compo- sition ; and when a complete union has taken place, the trees or shrubs maybe separated with a sharp knife, by cutting oflF below the junction. It may be here observed that, as young grafted trees in the nursery progress in growth, the lower side-limbs should be gradually shortened, but not suddenly close-pruned, as they are essentia] for a time to strengthen the trunks, and to the up- right and perfect formation of the tree. THE BEST TIME TO GRAFT. The best time to graft Apple and Pear-trees is, when they are in blossom. At that time, sap flows most abundantly, ■wounds heal more readily, and the stock and scion are far more likely to unite than when the sap is not so abundant. I have always heard it remarked that Cherry-trees should be gi'afted before the buds begin to swell. But I have always had far rRTJIT-GAEDENING. 28 r better success witt scions that were put in when the trees were about to blossom, than with the grafts that were set very early or before the growing season had commenced. The most im- portant consideration is to have good grafts. More scions fail on account of having been injured by being improperly kept than from any other cause. When beginners prepare the stocks and dress off the ends of the scions with a knife, the cut should be made with a sharp instrument, very true and smooth, and not too sharp- pointed nor too blunt, neither should the end of the scion be too thin nor too thick. If too thin, when the cleft stock closes on it, the scion will be crushed so that it cannot live. If the scion be too thick, the sharpened end will not fit the cleft sufficiently well for the sap to circulate from the stock into the scion. Whatever be the form of the scion, or the shape of the stock, the inside bark of each must be placed together, so that the sap from the stock may pass readily into the scion. GKAFTING-CLAT AND WAX. The British Parliament gave Mr. Forsyth a valuable premium for the following important directions for making a composi- tion for curing diseases, defects, and injuries in all kinds of fruit and forest trees, and the method of preparing the trees, and laying on the composition : Take one bushel of fresh cow-dung, half a bushel of lime rubbish of old bnildiags (that from the ceDings of rooms is preferable), half a bushel of wood-ashes, and a sixteenth part of a bushel of pit or river sand ; the three last articles are to be sifted fine before they are mixed ; then work them well together with a spade, and afterwards with a wooden beater, until the stuff is very smooth, like fine plaster used for ceilings of rooms. The composition being thus made, care must be taken to prepare the tree properly for its application, by cutting away 26 FKUIT-GARDEiaNG. all the dead, decayed, and injured part, till you come at tlie fresh sound wood, leaving the surface of the wood very smooth, and rounding off the edges of the bark with a draw-knife or other instrument. Then lay on the plaster about an eighth of an inch thick, all over the part where the wood or bark has been so cut away, finishing off the edges as thin as possible. Then take a quantity of dry powder of wood-ashes mixed with a sixth part of the same quantity of the ashes of burnt bones ; put it into a tin box with holes in the top, and shake the powder on the surface of the plaster till the whole is covered with it, letting it remain for half an hour to absorb the mois- ture ; then apply more powder, rubbing it on gently with the hand, and repeating the application of the powder till the whole plaster becomes a dry, smooth surface. If any of the composition be left for a future occasion, it should be kept in a tub or other vessel, and urine poured on it 30 as to cover the surface ; otherwise the atmosphere will greatly "aijure the oflacacy of the application. When lime-rubbish of old buildings cannot be easily got, take pounded chalk or com- mon lime, after having been slaked a month at least. As the growth of the trees wiU gradually affect the plaster, by raising up its edges next the bark, care should be taken, when that happens, to rub it over with the finger when occasion may require (which is best done when moistened by rain), that the plaster may be kept whole, to prevent the air and wet pene- trating into the wound. As the best way of using the composition is found, by ex- perience, to be in a liquid state, it must therefore be reduced to the consistence of a pretty thick paint, by mixing it up with' a sufficient quantity of urine and soapsuds, and laid on with a painter's brush. The powder of wood-ashes and burned bones is to be applied as before directed, patting it down with the hand. FRDTT-GAEDENING. GEATTING-CEMENT. 3) Another way of mating grafting-wax is to melt equal parts of resin, beeswax, and talJow together. If it be so hard that it cannot be worked with the hands, melt it again and add more tallow. To make it ha der, add more resin. This will be found an excellent coating for wonnds made by cutting off limbs of trees. After a tree is pruned, melt the wax in a me- tallic vessel, but not have it burning hot ; then apply it in a liquid state to the wounds with a swab or paint brush. Some persons pour the composition into cold water, and as it hard- ens take it out and work it up with the hands until it attainr a due consistence. It may be spread on brown paper, whici being cut into strips of suitable size, is quickly applied, and in cool weather may be warmed by the breath, so as to become adhesive. Grafting-clay may be made in the following manner : Take equal parts of fresh horse manure, free from litter, cow manure, and good stiff clay ; add to this a portion of hair, and work it together in the same manner as masons mix their mortar. It should be well beaten and incorporated several days before it is required to be used. PEOCUEING IMPROVED VARIETIES OF FRUIT. In planting seed for the purpose of procuring unproved varieties, care should be taken not only that the seed be selected from the finest existing kinds, but also that the most handsome, the largest, and the most perfectly ripened speci- mens should be those that supply the seed. A seedling plant will always partake more or less of the character of its parent, the qualities of which are concentrated in the embryo, when it has arrived at full maturity. As this subject is discussed in 23 FRCIT-GARDENXSTG. anotlier part of this work, I shall direct the reader's attention to the operation of Cross-Fertilization. This is effected by the action of the pollen of one plant upon the stigma of another. The nature of this action ia highly curious. Pollen consists of extremely minute hollow balls or bodies ; their cavity is filled with fluid, in which swim particles of a figure varying from spherical to oblong, and hav- ing an apparently spontaneous motion. The stigma is com- posed of very lax tissue, the intercellular passages of which have a greater diameter than the moving particles of the pollen. When a grain of pollen comes in contact with the stigma, it bursts, and discharges its contents among the lax tissues upon which it has fallen. The moving particles de- scend through the tissues of the style, until one, or sometimes more, of them find their way, by routes especially destined by nature for this service, into a little opening in the integuments of the ovulum or young seed. Once deposited there, the par- ticle swells, increases gradually in size, separates into radicle and cotyledons, and finally becomes the embryo, — the part which is to give birth, when the seed is sown, to a new indi- vidual. Such being the mode in which the pollen influences the stigma, and subsequently the seed, a practical consequence of great importance necessarily follows, viz. that in all cases of cross-fertilization, the new variety will take chiefly after its poUiniferous or male parent ; and that at the same time it will acquire some of the constitutional peculiarities of its mother. Thus the male parent of the Downton Strawberry was the Old Black, the female a kind of Scarlet. In Coe's Golden Drop Plum, the father was the Yellow Magnum Bonum, the mother the Green Gage ; and in the Elton Cherry, the White Heart was the male parent, and the Graffion the female. The limits within which experiments of this kind must be ijonflned are, however, narrow. It seems that cross fertiliza- tion will not take place at all, or very rarely, between different species, unless these species are nearly related to each other : and that the offspring of two distinct species is itself sterile, or FRUIT-GAEDENING. if it possesses the power of multiplying itself by seed, its pro* geny returns back to the state of one or other of its parents. Hence it seldom or never has happened that domesticated fruits have had such an origin. We have no varieties raised between the Apple and the Pear, or the Plum and Cherry, oi the Gooseberry and the Currant. On the other hand, new varieties obtained by the intermixture of two preexisting varieties are not less prolific ; but, on the contrary, often more so than either of their parents : witness the numerous sorts of Flemish Pears which have been raised by cross fertilization from bad bearers within the last thirty years, and which are the most prolific trees with which gardeners are acquainted. Wit- ness also Mr. Knight's Cherries, raised between the May Duke and the Graffion, and the Coe's Plum already mentioned. It is therefore to the intermixture of the most valuable existing varieties of fruit that gardeners should trust for the ameliora- tion of their stock. By this operation the Pears that are in eating in the spring have been rendered as delicious and as fertile as those of the autumn ; and there is no apparent reason why those very early, but worthless sorts, such as the Muscat Robert, which usher in the season of Pears, should not be brought to a similar state of perfection. It is an indubitable fact that all our fruits, without excep- tion, have been so much ameliorated by various circumstances, that they no longer bear any resemblance in respect of quality to their original. Who, for instance, would recognise the wild parent of the Green Gage Plum in the austere Sloe, or that of the delicious Pippin Apples in the worthless acid Crab ? Or, what resemblance can be traced between our famous Beurre Pears, whose flesh is so succulent, rich, and melting, and that hard, stony, astringent fruit, which even birds and animals refuse to eat ? Yet these are undoubted cases of improvement, resulting from time and skill patiently and constantly in action. But it would be of little service to mankind that the quality of any fruit should be improved, unless we adopt some efficient and certain mode of multiplying the individuals when ob- 80 FKUIT-GARDENING. laiued. Hence there axe two great objects which the culti- vator should aim at, viz. Amelioration and Propagation. LINDLEY'S MODE OF CROSS-FERTILIZATION. Lindley recommends the oj^ration of cross-fertilization to be performed early in the morning of a dry day ; about sunrise is a good time to begin, and before the blossom is entirely expanded. The pollen being at that time humid, is closely attached to the anthers. The blossoms must be carefully opened and the anthers extracted by delicate scissors, care being taken not to wound the filaments, nor any other part of the flower. This being done, the matured pollen from another variety must be carefully placed on the blossom which it is intended to fertilize, and from which the anthers have been extracted; and this operation must be repeated twice or three times in the course of the day. By shaking the blos- som over a sheet of white paper, the time when it is perfectly matured will be ascertained. It is necessary to protect the prepared blossom from bees and other insects with thin book- muslin, or gauze, till a swelling is perceived in the germ. When the process has been successful, the pollen which has been placed on the stigma becomes so attached that it cannot be removed with a hair pencil. It changes form and color, and soon disappears, and the blossom will soon wither and fade. But when the process has been imperfect, the pollen is easily detached from the stigma, its appearance is unaltered, and it remains visible with the duration of the flower, which will continue a long time. FEDIT-GARDKNINO, -91 GENERAL SUGGESTIONS ABOUT PRUNING. The Gardiner at work, ere the birds pipe a tone, Each fruit-tree inspects, tlicn commences to prune; The InsoctB destroying, on branches or root, That injure the blossom, or live in the fruit As the season for pruning fmit-trees and vines commence* in the various parts of our country at different periods, accord- ing to the climate, I would submit a few general remarks on the subject, with a view to prepare the gardener for the per- formance of the work in a skilful manner, and at the proper season ; for be it remembered that untimely or injudicious pruning may produce injury instead of benefit, and in many cases defeat the real object of the operation. Having given ample directions for the cultivation of the various species of finiit, I would recommend the novice to peruse every article before he enters upon the work of the garden. He will there discover that no single rule will apply to every kind of fruit ; first, because the mode of bearing is different in almost every distinct species ; secondly, because the sap rises earlier and continues longer in the branches of some species than in others ; and thirdly, because some trees, as the Plum for instance, are apt to gum if pruned too soon in the sea- son, and the grape-vine to bleed if delayed too long. For the above, and other reasons that may be given, the gardener should examine all his fruit-trees frequently, with his imple- ments at hand ; and if circumstances will not admit of a general pruning, he may cut off dead branches, and clear trees from moss and canker, also search for the nests of insects, and destroy them while in a torpid state. This will assist the natural efforts of the trees in casting off the crude and undi- gested juices, which, if confined in them, will in a short time destroy them, or some of their branches. In pruning all descriptions of trees, some general rules may be observed. In cutting out defective branches, prune close to the healthy wood, and also shorten such shoots as have M 32 FRUIT-GARDENING. been injured by the winter, to the fall extent, or even a few inches beyond, where damage has been sustainsd. The Umbs of young and thrifty trees should not be too closely pruned, because this would occasion more lateral shoots to put forth than is beneficial to the tree ; which, if not rubbed ofi" in the summer while quite young, and as it were herbaceous, will form crowded branches, which may not yield good fruit. In doing this disbudding, however, care must be taken to leave shoots in a suitable direction, sufBcient for the formation of an open and handsome head to the tree, according to its tind. It may be observed, further, that iu the event of young trees, taken from the nursery, being deficient in fibrous roots, as is sometimes the case, close pruning may be necessary to main- tain a proper equilibrium between the roots and the head ; but it should be borne in mind that foliage is as essential to the maintenance of the roots as roots are necessary to the promotion of the growth of the head; because the secretion of plants being formed in leaves, it follows that secretions can- not take place if leaf-buds are destroyed. INSECTS AND DISEASES TO WHICH FKHIT-TREES ARE LIABLE. Much may be written relative to the various diseases to which fruit-trees are liable, and also to the prevention and destruction of the various kinds of reptiles and insects which frequently deprive us of the first fruits of our garden. The preventive operations are those of the best culture. Autumn ploughing, by exposing worms, grubs, the larvae of bugs, beetles, etc., to the intense frost of our winters, and the moderate use of salt, lime, ashes, etc., are beneficial. Insects may be annoyed, and sometimes their complete destruction efiected, by the use of soapsuds, lye, tar, turpentine, sulphur, FRUIT-GARDENING. 33 pepper, soot, decoction of elder, walnut leaves, tobacco, ana other bitter and acrid substances ; but perhaps the most effectual way of keeping some of the most pernicious kinds ot insects under, is to gather up such fruit as may fall from the trees before the insects have an opportunity of escaping into the earth, or to other places of shelter. Where trees are planted in a bad soil, or unfavorable situa- tions, they often become diseased. When this happens, the best remedy is good pruning, and keeping the trees clean by a free use of soap and water. If that will not do, they may be headed down, or removed to a better situation. Barrenness and disease are generally produced by the bad qualities of the earth and air, by a want of water, or iby the inroads of insects. These incidents generally show themselves in the early part of the year. Leaves and shoots of any color but the natural green ; curled and ragged leaves ; branches in a decaying state ; shoots growing from the roots instead of from the stem or trunk; the stem diseased in its bark; the gum oozing from various parts thereof — are all proofs of the existence of disease. The peach-tree is subject to a disease called the yellows ; and the discolored leaves and feeble branches are often ascribed to the worms which so frequently attack the roots. Where these are found, they may be removed by a knife or chisel. But if it should appear that the tree is diseased, it should be removed, to prevent other trees from being infected. WASH FOR FRUIT-TREES. The following compositions have been known to protect fruit-trees from the attacks of numerous insects, by being used as a wash to the trees immediately after pruning. The constitution of some trees will bear a much stronger mixture of ingredients than others ; but the proportions, as hereafter 34 FRUIT-GARDENING. described, will not be injurious to any, but will be efifectuai in the destruction of the larvae of insects. For Apricot, Mctarine, and Peach-Trees.—To eigbt gallons of water add one pound of soft soap, two pounds of common sulphur, and half an ounce of black pepper. For Apple, Cherry, Pear, and Plum-Trees.— Ho four gal- lons of water add one pound of soft soap, two pounds of com- mon sulphur, two ounces of tobacco, and one ounce of black pepper. For Figs and Vines. — To four gallons of water add half a pound of soft soap, one pound of sulphur, and a quarter of an ounce of black pepper. All these ingredients must be boiled together for twenty minutes at least, and when in a lukewarm state, applied to the bark of the trees with a suitable brush. For the destruction of the Aphis which frequently attacks the Apple, as well as other fruit-trees while yoimg, an appli- cation of diluted whale-oil soap to the leaves and branches has been found very efficacious. If whale-oil soap be applied too freely, it may injure young trees or bushes, and sometimes destroy them. CHECKING THE RAVAGES OF THE CUECULIO. The most destructive enemy to our fruit is the Curculio, which passes the winter in the earth in a chrysalis state, and if suffered to remain unmolested by the gardener, will be ready to commence its attacks at about the time the blossoms appear on our fiTiit-trees. The eggs are deposited in the Apple, Pear, and also all stone fiiiit, at a very early stage of their growth, which soon hatch, and small maggots are produced, which exist in the fruit, causing it to drop off prematurely, with the little enemy within. If this fruit be gathered up, or immedi- ately devoured by hogs, geese, or other animals, a check may FRUIT-GAEDENING. 8fi be put to their ravages in succeeding years ; but if suffored to remain on the ground, they will supply food to myriads of their destractive race, which may not be so easily extirpated. The most effectual way of preventing the operations of the Curculio is, to spread sheets of cloth beneath the trees and jar them off, by a sharp blow with a maUet against the end of a large iron spike, or pin driven into the body of the tree, wheii the insects will fall from the trees on the sheets, and may be turned into a vessel of hot water and destroyed. THE CANKER-WORM. The canker-worm is another enemy to our fruits, for the destruction of which many experiments have been tried. Some apply bandages around the body of the tree, smeared over with tar or ointment, to annoy or entrap the females in their ascent to the tree ; but as these tormentors are frequently on the move from November to the end of June, this must be a very tedious as well as uncertain process. As this insect is supposed to exist within four feet of the trunk of the tree, and not more than three or four inches from the surface of the earth, good culture, and a moderate use of lime, ashes, or any other pernicious ingredient, is the most likely way to destroy them. Every worm should be destroyed, whenever they appear, by crushing, when they are not so numerous as to render it im- piacticable. 30 FEUIT-GARDENING. THE BABK-LOUSE. The bark-louse is another pernicious insect. They resemble blisters, and are so near the color of the bark as to be imper- ceptible. They often prove fatal to the Apple-tree, by pre- venting the circulation of the sap. These insects may be con- quered by washing the trees with soapsuds, tobacco-water, lime-water, or a wash may be made of soapy water, salt, and lune, thickened to the consistency of cream or paint, with sifted sand or clay, which may be applied with a brush to the trunk and Umbs of the trees in May or early in June, and the cracks in the bark should be completely covered. THE APPLE-TREE BOEER. The Apple-tree borer is said to deposit its eggs beneath the surface of the soil, and the woims are often to be found in the spring of the year by digging round the tree and clearing away the earth to the roots, and may be taken out with a knife or gouge, and destroyed. After the worms are removed the wounds should be covered over with grafting-clay and wood-ashes mixed, and the earth then returned to the roots of the tree. Some use bricklayers' mortar early in the spring around the base of the tree, so as to cover the part where the deposit is made, and prevent their attacks. There is no eflFectual way of preventing the borer working in trees, to a certain extent. But, by examining the trees every week, the borers may be cut out before they have entered the wood beyond the reach of a penknife. Young trees that are only a few years old are far more liable to be destroyed by the borer than old trees having a thick, hard, and tough bark. Borers like a tender bark to work in. FKXTIT-GARDENING. 87 VAT.TJE OF WOOD-ASHES FOR FRUIT-TREES. If all agriculturists and horticulturists were to offer au ia- ducement to tbe inhabitants of large cities to save their ashes in a dry state, they would be supplied not only with a valuable manure, but an antidote for many Mnds of insects ; and our citizens would be at less risk from fire, by having a brick vault on their premises for safely keeping them. In England, a private dwelling is not considered complete with- out an ash-vault ; and a good farmer would dispense with his bam rather than be destitute of an ash-house. I have known farmers to supply the cottagers with as much peat as they could bum, on condition of their saving them the ashes ; and there are some that wiU keep men under pay throughout the year burning peat for the same purpose ; and anything that has passed the fire is so valuable, that a chimney-sweep will frequently clean chimneys for the sake of the soot, which is conveyed miles into the country, and sold at a price suffi- cient to reward the collectors, besides paying all expenses ; even the housekeepers' ashes in cities is a marketable article at all times, bringing from ten to twenty-five cents per bushel when kept dry and clean ; and a guinea a load was formerly the common price in the villages of Berkshire and Hampshire. While on this subject, I would urge the importance of a spring dressing of ashes. If cultivators were to prepare turfs from tanners' bark, peat-earth, coal-dust mixed with clay, cow-dung, etc., and get them dried in the summer season, these, by being preserved through the winter, may be burned around fruit- orchards while the trees are in blossom ; and if the fires are pro- perly managed, a smoke may be kept up by heaping on damp litter every night ; this will prove pernicious to such insects as may reside in the trees, and the ashes being spread on the ground, will serve as a means of destruction to others. An orchard thus managed every year, will need no other manure. The 38 FKtJIT-GARDENING. smoMng should be effected first on one side of the plantation, and afterwards on the other, or heaps may be prepared in different parts of the orchard, and fire applied according as the wind may serve to carry the smote where it is most necessary. I linow a gardener in the neighborhood of New York who saved his Plums and Nectarines by burning salt hay, after hav- ing been used as a covering for his Spinach ; and I have no hesitation in recommending it as an excellent remedy for pro- tecting fruit-trees fi-om insects, especially if some coarse tobacco could be procured to add to it. The damper the materials are, in moderation, the more smoke they vnll create ; and if a little tar, pitch, sulphur, or other pernicious combustible be sprinkled among them, it will be beneficial. Now I would ask — How is it that ashes are not as valuable to the farmers here as they are in Europe ? The extreme heat of the summer must certainly engender insects in equal, if not greater proportions ; and as respects manure, it must be scarcer in some parts of this extensive country than it is in the densely peopled countries of Europe. Perhaps some may answer, that ashes are already used by our cultivators to a considerable extent ; but I would remind such, that from the circumstance of their being mixed up with other manures, and exposed to all sorts of weather (as in our city), they lose their virtue, so that a load may not be worth more than a bushel would be, if kept dry and clean. THE SITUATION OF AN ORCHAED AND THE SOIL. The situation of an Orchard or Fruit-Garden should be one that has the advantage of a free circulation of air, and is ex- posed to the south, with a slight inclination to the east and south-west. When the situation is low and close, the trees are very liable to become mossy, which always injures them, by FBUIT-GARDENING, S9 Closing up the pores of the wood; they are also more liable to be affected by blight. Although having an orchard closely pent up by trees, etc., is injurious, nevertheless a screen of forest-trees, at such a distance from the fruit-trees as that the latter wiU not be shaded by them, is of very great service in protecting the trees in spring from severe cold winds. A good strong loamy soil, not too retentive of moisture, to the depth of thirty inches, or three feet, is most suitable for an orchard. Great attention must be paid to the sub-stratum, as the ground must be well drained ; for if the top soU be ever so good, and the bottom wet, it is very rarely the case that the trees prosper many years ; they soon begin to be diseased and go to decay. As it is so indispensably necessary to the suc- cess of fruit-trees that the bottom should be dry, if it is not naturally so, it must be made so by judicious draining. DRAINING ORCHARDS. "When it is necessary to make the bottom dry by draining, it must be done some time before the trees are planted. In performing this wort the ground must be trenched, and when the trench is open, stone or brick-bats, etc., must be laid over the bottom to the thickness of six inches, a little coal-ashes or small gravel must be sprinkled over the top of the stones, etc., •and then the surface gently rolled. Drains may also be made in different directions, so that any excess of moisture can be taken entirely away from the ground. If ditches be made between the rows of trees three feet de6p, and tiles laid in them, and the hard subsoil returned on the tUes, and trod down well, as it is shovelled in the ditch, the roots of trees will not be very likely to obstruct the water passages. Such drains are better than those filled with stone, or any other material. 40 FBUIT-GAKDENING. IMPEOVING SOILS FOE FETIIT-TEEES. It is well known to most cultivators that exposure of soils to the atmosphere greatly improves them, as is experienced by ridging and trenching. Where the soil is stiff and stubborn, small gravel, sand, coal-ashes, lime, light animal and vegetable manure, and other light composts, are very appropriate sub- stances to be applied, and will, if carefully managed and well worked into the ground, soon bring it into a proper condition for most purposes. Previous to laying out an orchard or fruit-garden, the soil should be manured and pulverized to a great depth. It should be made sweet, that the nutriment which the roots receive may be wholesome ; free, that they may be at full liberty to range in quest of it ; and rich, that there may be no defect in food. If orchards are made from meadows or pasture lands, the ground should be improved as much as possible by manuring, trenching, ploughing, eti;. If this is not done to its full extent, it should be done in strips of at least six feet in width along •where the fruit-trees are to be planted, and at the time of planting let the holes be dug somewhat larger than is sufficient to admit the roots in their natural position, and of sufficient depth to allow of a foot of rich and weU-pulverized mould to be thrown in before the trees are planted. HOW TO TEANSPLANT TEEES. In transplanting trees, they should not be placed more thau an inch or two deeper than they were in the nursery-bed, and the earth intended for filling in should be enriched and welj pulverized by mixing in some good old manure ; and if anv FKUIT-GARDENINQ. 41 leaves, decayed brush, rotten wood, potato tops, or other refiise of a farm are attainable, let such be used around the tiees in filling, taking care that the best pulverized mould is admitted among the fine roots. The trees in planting should be kept at ease, and several times shaken, so as to cause an equal distri- bution of the finer particles of earth to be connected with the small fibres of the roots ; and when completely levelled, let the ground be well trodden down and moderately watered, which should be repeated occasionally after spring planting, if the ■weather should prove dry. In transplanting trees, care should be taken that the collar, or that part from which emanate the main roots, be not inserted too deep in the boU, as this injures the bark, and consequently impedes the natural circulation of the juices. A medium-sized tree may be planted one inch deeper than it was in the nursery-bed, and the largest should not exceed two or- three inches. Newly-planted trees should be watered in dry, hot weather ; an occasional hoeing around them will also be beneficial ; but care must be taken not to injure the roots. As some difierence of opinion exists among practical men as to the best time for planting fruit-trees, the following extract from Mr. Prince's Treatise on Horticulture is submitted : TRANSPLAJSTTING IN SPEING vs. AtmjMN. Spring is the season when we find the most pleasure in making our rural improvements, and from this circumstance probably it has become the general season for planting trees ; but experience has proved autumn-planting to be the most successful, especially in those parts of the United States which are subject to droughts, as trees planted in autumn suffer little or none from drought, when those set out in spring often perish in consequence of it. Notwithstanding, with regard to those fruits that have been originally brought from warmer climatea, 42 FBrnr-GAEDENINfJ. such'ES tte Peach, Apricot, Nectarine, and Almond, which are natives of Persia, Armenia, etc., it is necessary for us to consult the operations of climate also ; and, from a consideration of those attendant ckcumstances, I have come to the following conclusions : In localities south of New York, autumn planting is preferable only for the Apple, Pear, Plum, Cherry, Quince, and all other trees of northern latitude ; whereas, the spring is to be preferred for the Peach, Apricot, Nectarine, and Almond, which, for the reasons before stated, might, during severe winters, suffer from the intensity of the frosts. Still I do not mean to assert that trees of those Mnds are certain to be injured by the winter, as in very many seasons they are not in the least affected. Many gentlemen, however, of excellent judgment, make their plantations in the autumn, which only serves to prove that even in the most intelligent minds a diversity of opinion exists. • HEELING-IN TREES AND PROTECTING THEIR ROOTS. As soon as the trees arrive at the place where they are to be planted, let a trench be dug in cultivated ground, the bundles unpacked, the roots well wetted, and immediately covered with earth in the trench, observing to make the earth fine that is spread over them, so as not to leave vacancies for the admission of air to dry the roots, it having been found by experience that the thriftiness of trees the first year after trans- planting depends much on the fine fibres of the roots beinw kept moist, and not suffered to dry from the time they are taken up until they are replanted. Their increase, therefore, must depend principally on the subsequent management on their arrival at the place of destination; for if, when the bundles are unpacked, the trees are carelessly exposed to FRUIT-GAEDENINO. 43 drying ■winds, tLe young fibres of the roots must perish, and the trees, if they live at all, cannot thrive the first season, as they can receive little or no nourishment nntU these fibres are replaced. When trees are carried from the nursery to the orchard, if they are out of the ground in the wind and sunshine half an hour, the roots should be protected. Otherwise, all the small ones will lose their vitality. "When trees or vines are carried only a few miles, and are out of the groimd only one hour, the roots should be dipped in thin mud or clay to protect them from drying winds. The accompanying illustration is a fair representation of the roots of a fruit-tree before the roots have been disturbed. When trees are dug up in the usual manner, the roots are all cut ofi", as represented by the dotted lines b b, which is suffi- cient to destroy the vitality of any tree. It is highly import- ant to dig up the entire roots, if possible, when trees are removed. The accompanying illustrations of trees represent the appearance of trees before and after the tops have been pruned, at the time of transplanting. It is always better to remove a 44 FRUIT-GARDENING. good proportion of the branches, when most of the roots are left in the ground. If all the top be left on, and most of the -"'c^ roots cut oflF, the tree will not thrive so well; and it is far more liable to die. KEEPING THE SOIL CLEAN. The ground where trees are planted must be kept cultivated, as young trees will not thrive if the grass be permitted to form a sod around them ; and if it should be necessary to plant them in grass grounds, care must be taken to keep the earth mellow and free from grass for three or four feet distant around them ; and every autumn some well-rotted manure should be dug in around each tree ; and every spring the bodies of the Apple, Pear, Plum, and Cherry-trees, and others that it is particularly desirable to promote the growth of, should be brushed over with common soft soap, undiluted with water. This treatment will give a thriftiness to the trees surpassing the expectation of FRTnT-GAEDBNING. 45 any one who Las not witnessed its effect. Should the first season after transplanting prove dry, regular watering will be necessary, as from neglect of proper attention in this respect many lose a large portion of their trees during a drought. PLANTING IN PROTECTED SITUATIONS. Where there is a great extent of close fencing or wall it is advisable to plant trees of the same kind against different aspects. Such as one or two May Duke Cherries against a southern aspect, which will ripen earliest; next, against either an eastern or western ; and lastly, against a northern aspect ; by observing this method with Dwarf Cherries, Plums, Goose-' berries. Currants, etc., the fruit will ripen in succession, and thus a supply is considerably lengthened. The early blooming fruit- trees wUl sometimes need protection in warm aspects; for which arrangements may be made by keeping awning, matting, netting, etc., at hand, to shelter them in threatening weather, or to screen them from the intense heat of the sun after a frosty night. This, with a sprinkling of water, as the air gets warm, wiU often prevent any serious consequences from slight frost INGREDIENTS FOR A GOOD COMPOST. As all land possesses inorganic matter, which contains more or less of the elements comprised in the above remedies, and as some land contains more of one element than another, a judi- cious choice may be made from the above list, with a view to suit all the various kinds of soil ; thus, in locations open to sea- breezes, which replenish the earth with salt, that article may be dispensed with, and another substituted ; and on land which is 46 FKtriT-GABDENING. not susceptible of being improved by lime, Derhaps the salt may be beneficial ; but it is presumed that in most cases a com- post made of all, or as many of the diflferent articles as are attainable, would produce a lasting benefit to land in general, by sowing, say at the rate of a bushel per acre, once a week, at those seasons of the year when it will avail most in the destruc- tion of reptiles and insects; and as the primary object of using the compost is to prevent our fruits from being destroyed, it would prove most efibctual if sown out of a wagon, from which, in passing between the trees, the leaves could be dusted. The ingredients alluded to consist of ashes, charcoal-dust, plaster-of-Paris, tobacco-dust, lime, salt, soot, pepper, potash, saltpetre, snuflF, and sulphur. The proportions may be as follows : Of the first four articles, half a bushel of each ; of the next three, a peck of each ; and of the last five, say one pound of each ; which wiU make together three bushels of compost. SCEAPING THE BODIES OF FRTTIT-TREES. To destroy insects on the fruit-trees, and prevent them from creeping up and breeding on them, do as follows : — Take a strong knife with a sharp point, and a sharp hook- like iron made for the purpose ; with these scrape clean oflF all the moss and outside rough bark, and with the knife pick out or cut away the cankered parts of the bark and wood, in such a slanting manner that water cannot lodge in the sides of the stem of the trees. Having cleared the trees in this way, make up a mixture of lime, soot, and sulphur ; put these ingredients into a pot or tub, pour boiling water upon them, ard with a stick stir and mix them well together. When this strong mixture becomes cold, and about the thickness of whitewash dip a brush in the mixture, and apply it to the stems and large branches of the trees, dabbing it well into the hollow parts of the bark. FRDIT-OARDENING. 4? It will be found eminently more efBcacious to apply sach liquid as hot as practicable. If it be boiling hot, by the time it is spread out on the cold bark of the tree it will be so cool that the bark will receive no injury in consequence of the liquid beiQg hot. Such hot liquid will destroy the eggs of insects much quicker than when it is cold. — S. E. Todd. APPLE. PoMMiEB. Pyrus mains. And now weVe arrived near the close of the year, Winter Apples and Cra/n^etTies bring op the rear, All arc goo injudicious culture are the causes of most of the diseases and failures of fruit-trees ; and in FRUrr-GAKDENINa. 139 this way I account for Peaches being less plentiM than thej were when left almost to nature ; which was the case, I am informed, ia the beginning of the present century. That this malpractice in horticulture is general, the most superficial observer may discover by comparing the thrifty growth of those trees scattered by nature in our highways and byways with many of those aided by the art of man. If any of my readers should require proof of my assertions, I can show them from the window of the room where this article is being writ- ten, scores of lining, or rather dying evidences of the evil of deep planting. PRUNING AND TBANSPLANTING. All the vaneties of the Peach produce their fruit upon the young wood of a year old, the blossom-buds rising immedi- ately from the eyes of the shoots. The same shoots seldom bear after the fiist year, except on some casual small spurs on the two years' wood, which is not to be counted upon. Hence the trees are to be pruned as bearing entirely on the shoots of the preceding year, and a full supply of regular grown shoots must be retained for successional bearers. Cut out the redun- dant shoots, and aU decayed and dead wood, and reduce some of the f jrmer bearers, cutting the most naked quite away. A Peach Orchard may be planted at any time after the bud is estabhshed, until the trees are three or four years old, which may be placed from fifteen to twenty feet from each other, or from any other spreading trees. The dwarf kinds may be introduced into the kitchen-garden, and trained against fences, as directed for the Apricot, or as espaliers or dwarf standards. A judicious pruning of Peach, Nectarine, and other kinds of young trees is necessary to prevent the long, straggling growth of limbs which are frequently bare of shoots for some distance from the body of the tree, which should be shortened, to cause the production of lateral shoots. An annual sum- 140 FEUrr-GAEDENIKO. mer pruning is essential to the well-being of a tree, as bj shortening the wood of the preceding year's gron^th, a symme- trical tree containing a good supply of bearing-wood may be formed. By this treatment the longevity of a tree will be promoted, provdded the wort is done with judgment and care, so as not to render the tree impervious to the influence of the sun and air ; for, be it remembered, the head of a tree must always be kept moderately open, for the purpose of giving the fruit the best possible chance of ripening perfectly. Divest young budded and grafted trees of all shoots from the stocts, below the bud or graft, as they appear; also rub oflf all useless buds in early-shooting wall trees. DESCEEPTIVE LIST OF PEACHES. FREESTONE PEACHES. AsTOR. An excellent variety, originating in the city of New York ; the fruit is above medium size ; skin pale yellow, with red cheek ; flesh nielting and pleasant flavored ; juice sweet and plentiful ; ripe the latter end of August and early in Sep- tember. Beebs's Eed Rareripe, Middletown Late Red Rareripe. Fruit very large, of oblong shape; skin nearly white, with a red cheek ; flesh firm, juicy, and high flavored. This variety originated with Joseph Beers of Middletown, New Jersey ; it ripens there from the middle to the end of September, and is represented as a good market fruit. Belle de Vitrt, Admirable Tardive, Bellis, Beauty of Vitry A large fruit, of fine red color next the sun ; on the opposite side a yellowish white ; flesh white, stained with red at the stone ; firm, juicy, sweet, vinous, and excellent ; ripe early in September. Bellegabde, Galande, Violette Hative, Noire de MontreuU, Smooth-Leaved Royal George of some. The tree is vigorous rEUrr-GARDENING. 14* and productive ; fruit above medium size, globular ; skin green- ish-yellow, and on the sunny side rich deep red, with dari purple streats ; flesh pale yellow, very melting, saccharine, and juicy ; a first-rate fruit, early in September. Buonaparte. A fine early variety, introduced by Joseph Buonaparte, and recommended by Caleb E. Smith, of Burling- ton, New Jersey, as being the best market fruit known at that place; its color is red, mottled with yeUow; flesh melting; juice sweet and delicious, in August. Brevooet's Seedling Melter, Brevoorfs Morris. A supe- rior Peach, raised by Henry Brevoort, Esq., of New York. SMn of a dingy white color, with red cheek ; flesh white, firm, rich, and sugary ; ripe by the middle of August. CoLOTiBiA. Fruit of medium size ; skin rough and thin ; color dull red ; flesh yellow, fibrous, similar to a pineapple ; J licy and rich. It is supposed that this Peach originated with Mr. Cox. It is a singular variety. Cooledge's Favorite, Cooledge's Early Red Rareripe. A large handsome globular fniit ; skin red, tinged with crimson ; flesh very melting, juicy, and of delicious flavor, in August. The tree is vigorous and very productive. Cbawtord's Early Melocoton, Early Crawford. Fruit large, oblong ; skin yellow and red ; flesh yellow, juicy, sweet, with an agreeable acidity. It originated with Mr. Crawford, Middletown, New Jersey. The tree is a great bearer, and the fruit is considered one of the most marketable varieties, in August and September. Crawford's Late Malacatune. Fruit very large, round ; skin yellow and red ; flesh yellow, sweet, juicy, and excellent. It is highly estimated at Middletown for its productiveness and adaptation for market ; in September and October. Double Montagne, Sion Early, Double Mountain, Montau- ban. A beautiful and excellent Peach of middle size ; skin greenish white, but soft red, marbled with a deeper red next the sun ; flesh white and melting, juice plentiful and highly flavored ; ripe in August. 112 FRUn^GAEDENIlTO. Early Oeange, Orange Freestone, Yellow Rareripe, Yellow Melocoton, Golden Rareripe, Early Yellow. Fruit under a me- dium size, inclining to the oval shape, apex fiill, with a small tip ; skin greenish yellow ; flesh fine and yellow ; juice rich and sweet, but not plentiful ; ripe in August and September. There are several varieties under the same name, some of which are inferior to the true Orange Peach. ' Eaelt Royal George. Red Magdalen of Prince. A supe- rior variety, of medium size and rather globular form ; sHn yellow, with red cheek ; flesh melting and delicious ; in August. There are several varieties cultivated under this name, differently described. Eastbtjbn's Choice. Fruit large, nearly round ; skin pale yellow, with a red blush ; flesh yellowish white ; juice exceed- ingly pleasant and sprightly, in September and October. The tree is represented as hardy, luxuriant, and vigorous, by the Editor of Hoffy's Orchard Companion, of Philadelphia, from which this description is taken. Emperor of Russia, Serrated Leaf, New Cut-Leaved Unique. The fruit of this species is deeply cleft, one half of it projecting considerably beyond the other; the skin is downy, of a brownish yellow and red color; flesh melting; juice sweet and delicious ; towards the end of August. This sort was found by Mr. Floy in New Jersey, 1809, and all the stones of this fruit are said to produce plants with jagged leaves. George the Fourth. An excellent Peach, of medium size and globular shape ; of pale yellow color in the shade, and dark red next the sun ; flesh yellow, but red at the stone, from which it separates ; a fruit of very superior flavor when at maturity, which is early in September. It originated in the garden of Mr. Gill, Broad street. New York. Green Nutmeg, Early Anne, Avant Blanche. This early variety is said to have originated in Berkshire, England. The fruit is small ; its color yellowish green ; its pulp malting, joiey, of very pleasant flavor, and ripens in July and August FRtJlT-GARDENIN G. ] 4 3 MuiTay's Early Anne is a variety raised from tlie seed of this. It is esteemed for its early maturity. Grosse Mignonne, Veloutee de Merlet, Grimwood's Boyal George, Large French Mignonne, Vineuse, according to Lind- ley ; and the following synonymes are added by Kendrick : Belle Beaute, Smooth-leaved Royal George, Royal Souverain, Pourpre de Normandie, Royal Kensington, Early Vineyard, Transparent, and Morris's Red Rareripe. One of the most beautiful and delicious varieties in cultivation. Fruit large, depressed, hollow at the summit, with a deepish suture ; sldn rather downy, or rich deep red, thickly mottled on a greenish ground; flesh pale yellow, rayed with red at the stone; melting, juicy, and of a rich vinous flavor when in perfection, which is early in September. Heath Freestone, KenricFs Heath. This variety was first obtained from the late General Heath, of Koxbury, near Boston. The fruit is very large, oblong, and beautiful, frequently weigh- ing half a pound ; color pale yellowish green, with crimson or violet next the snn ; its flesh is melting, juicy, rich, vinous, and agreeably acid ; ripens in September and October. Hoffman's Pound, Morrison^s Pound, Hoffmanns Favorite. This fruit is by some called the Morrisania, from it having been first obtained by Mr. Floy from Governeur Morris ; but it originated with Martin Hofiinan, Esq., of New York. The fruit is very large, skin brownish white and red ; flesh yellow, firm, very juicy and delicious, parting from the stone ; greatly esteemed from its ripening late in September and October. Late Admirable, Royale, Royal, Sourdine, Teton de Venus of Prince arid Downing. Fruit large, roundish, inclining to oblong ; suture deeply impressed along one side, having the flesh swelling boldly and equally on both sides, with a slight impression on the summit ; skin downy, of pale green color, streaked with dull tawny red ; flesh white, delicate, melting, and highly flavored ; a magnificent Peach, ripening in September. Malta, Peche Malte, Belle de Paris, Malte de Normandie, Italian Peach. Fruit above the medium size ; color pale yel- 144 FHTjrr-GAKDENING. lowish green, marbled with purplish red ; flesh yellow, juicyj rich, vinous, and of superior flavor ; ripens at the end of August. Madeleine de Courson, Madeleine Rouge, Rouge Paysanne, Red Magdalen. Royal George and New Royal Charlotte of some collections. An excellent fruit, of large size ; color yellow and red ; ripens at the end of August ; flesh firm, white, but red at the stone ; sugary and rich. ■ MoiirsTROus Lemon, Largest Lemon. This variety was firsi discovered in the garden, of Mr. Tiebout,'now Union Place; the fruit is of the largest size, and in the gardens of two persons in New York has weighed seventeen ounces, as stated by Mr. Prince, who says that the tree .requires a sheltered situation, and that the fruit is late in ripening ; October. Morris's Red Freestone, Red Rareripe. Ghrosse Mignonne^ and Royal Kensington according to Prince. Fruit nearly round, of large size, apex a little sunken ; skin greenish yellow, witii red cheek ; flesh delicious and melting ; a first-rate variety ; ripe towards the end of August. Morris's White Freestone, White Rareripe, Luscious White Rareripe, Philadelphia Freestone. Lady Ann Stewari of Downing and Prime. Fruit large, and inclining to the oval form, suture even, but not deep ; apex a little sunken ; skiu white or rather yellowish ; flesh white, juicy, rich, and sweet ; ripe in September. Neil's Early Purple, Early Purple of Miller, Johnson^ Purple Avant, Padley's Early Purple, Veritable Pourpree native, Peche du Vin. One of the most beautiful of Peaches, of medium size ; skin yellow, but on the sunny side of a fine deep red and purplish color ; it ripens by the middle of August ; flesh melting, juicy, with a rich vinous flavor ; an excellent fruit. New Royal Charlotte, Queen Charlotte, New Early Pur- ple, Kew Early Purple. A delicious Peach, rather above me- dium size ; skin pale greenish white, with deep red next the sun ; flesh greenish white, rich, and agreeable ; ripe in AuoTist. Noblesse, Mellish's Favorite. Vanguard of Prince and FKiriT-GARDENlNG. 145 Wi7iter. The tree is of a vigorous growth, and very produc- tive ; fioiit large, somewhat oval, of a pale red color, marbled with different shades ; pulp juicy, rich, and melting when at matuirity, which is in August and September. President. This variety originated at Bedford, on Long Island. It is a rich, melting, juicy fruit, of large size, round-, ish, with a shallow suture ; skin very downy, dull red next the sun, pale yellowish green in the shade; the surface covered with small red dots'; a first-rate Peach; ripe in September. ■ Peince'b Late YeLlow'. Freestone. A beautiful fruit, of a greenish-yellow color, tinged with red ; flesh firm and rich. A partially ripe specimen of this- variety was exhibited by Mr. Prince in the Horticultural room of the American Institute, October 24, 1843. Eaeeripe Yellow, Yellow and Red Rareripe, Red Velvet, Large Yellow Nutmeg. Marie Antoinette of some. This variety is large ; skin yellow and red ; flesh firm, rich, and de- licious, in August and September. It is considered one of the most valuable market varieties. Eed Cheek Malacatune, Hogg''s Melacoton, Alberge Income parable, Lady Gallatin, Probyn Peach. The fruit of this variety is of large size and oval form ; its color is yellow, with a red cheek on the sunny side ; the flesh is also yellow, melt- ing, rich, juicy, and luscious. There is another variety of this fruit, which originated with Mr. Polls, of New York, said to be very productive, and of excellent quality ; ripens in Sep- tember. Robinson Crusoe, Early Robinson Crusoe. Fruit large, round, and handsome ; skin pale red, marbled with dark red ; flesh juicy, sweet, and delicious ; ripe in September. The stone from which this variety was raised by Dr. Coxe, of Phila- delphia, was brought by Lieutenant Coxe from the fer-famed island of Alexander Selkirk or Robinson Crusoe. Smoob: Free, SmocFs Freestone. An esteemed market va- riety at Middletown, New Jersey, where it originated, in Mr. Smock's orcharci. Some specimens of the fruit have measured 146 FEtnT-GAEDENING. twelve inches in circumference. It is of oblong shape, stin pale yellow and dark red ; flesh juicy, a little acid, and very palatable ; in September and October. Sweet Watee, Early Sweet Water. American Nutmeg of Prince. This variety is said to have originated at Flushing ; its form is round, and its color whitish green, with a red blush at maturity, which is early in August, The flesh is veiy ten der, melting, rich, and juicy. Teton de Venus. Royale of some collections. There are two or three varieties bearing this name ; the fruit of the best variety is large, globular, of a pale yellowish-green color, mar- bled with red ; flesh greenish yellow, but red at the stone ; a delicious flavored Peach ; ripe in September. Van Zandt's Superb, Waxen Rareripe. This variety origi- nated with Mr. Van Zandt, of Flushing ; its form is oval ; its sMn smooth, somewhat mottled, and of a beautiful waxen ap- pearance ; flesh melting, and of exceUeut flavor ; in August and September. Walter's Earlt. Fruit large ; color white in the shade, and red next the sun ; flesh red, very juicy and delicious. It is considered one of the most productive and early Peaches cultivated at Middletown, New Jersey, where it ripens about the middle of August. "Washington Peach, Boyce Peach, Washington Freestmie. Early Rose of some. A first-rate Peach ; color a pale yellow in the shade, but pale red next the sun ; flesh very juicy and delicious ; ripens towards the end of August. A peculiar trait in this Peach is its rapid growth ; it will, whUe ripening, in about ten days nearly double its ordinary size, weighing over half a pound. White Blossom, Willow Peach, Snow Peachy White Blos- somed Incomparable. This variety originated on Long Island ; the fruit is white, of an oval form and handsome appearance ; the flesh is also white, melting, juicy, and pleasant ; it is much used for preserves when not over ripe, and is at full maturity in September. FRUIT-GARDENING. 147 Yellow Admirabie, Abricotie, Admirable Jaune, Peche (T Orange, Grosse Jaun-e, Fkhe de Burai, Sandalie, Hermaphro dite, Apricot Peach. Monstrous Pavib or Pomponne, Gros Melocotcm, Gros Persique, Iiov,ge Pavie Monstreux, Pavie Camu. Frnit very large, roundish, with an obtuse nipple ; skin downy, of a fine red and greenish-white color; flesh white, deep red at the stone, juicy, and vinous ; excellent for preserving ; in September and October. New Yoke White Clingstone, Williams's New Yorh New Newington of some catalogues. Fruit large, round, with a pointed apex ; skin white, tinged with rose ; flesh yellow, melting or soft, but adhering closely to the stone ; juice very plentiful, sweet, luscious, and high flavored ; ripe in Sep tember. Oldmixon Clingstone. Of all clingstone Peaches this is considered the most delicious; the skin is yellow, with a bright red cheek, marbled ; flesh red at the stone, rich, juicy, sweet, and high flavored ; the fruit ripens gradually in Septem- ber. This variety is cultivated in Massachusetts under the above name ; but Mr. Manning says that he has cultivated this fi-uit with the Old Newington and the Catharine, and could never perceive any difference in the fruit or trees. Old Newington, Newington. The fruit of this variety is large, rather globular, of a fine bright red and pale-yellow color, marbled with dashes and streaks of a deeper color ; tha flesh is yellowish white, but red at the stone ; also juicy, rich, sweet, and well flavored ; the tree is very productive ; in Sep- tember. Orange Cling, Round Alberge. A beautiful native Peach, of round shape, and bright yellow or orange color; flesh orange color, aromatic, rich, and juicy. The tree is a great bearer, and from the beauty of its fruit, which ripens in Sep- tember, is entitled to extensive cultivation for the market. Pavie Madeleine, Pavie Blanc, Melecoton, Myrecoton, Uerlicoton, Persique a Gros-Fruit Blanc. The fruit of this 148 FRUrr-GARDENINa. variety is., of medium size, somewhat broadly globular ; sMn pale yellowish white and marbled red ; flesh yellowish white to the stone; juice sugary and of an agTeeable flavor; toward" the end of August and September. Peistck's Climax. Fruit very large, oval ; sMn yellow, mot tied with crimson ; flesh yeUow, and of rich pineapple flavor; ripe in September, and good in October. Selbt's Cling. Fruit large, highly esteemed ; sMn white and red ; flesh melting, juicy, and of peculiar rich flavor ; ripe in September and October. Smock's Clingstone. Fruit very large, oblong ; sHn yel- low and red ; flesh juicy, rich, a little acid ; it ripens in Octo- ber at Middletown, New Jersey, and is considered one of thf most productive and profitable late market fruits. Tippecanoe Peach, H^ero of Tippecanoe. This variety ori- ginated with George Thomas of Philadelphia, and the fruit has been much admired at the Pennsylvania Horticultural exhibi- tions ; it is of large size, of a beautiful yellow color, with a fine red blush ; flesh yellow, firm, and juicy, possessing an agreeable acidity ; it ripens late in September. SELECT DESCRIPTIVE LIST OF PEACHES. Baltimokb Beauty. A native variety. Fruit rather smaD, roundish oval ; sldn deep orange, with a rich brilliant red cheek; flesh yellow, but red at the stone, sweet, and very good. Eipens early in August. Bkegen's Yellow. A native of Long Island. Fruit hive, often measuring nine inches in circumference; skin deep orange, with dark red cheek ; flesh deep yellow, melting, juicy, and delicious. Ripens early iu September. Coles' Early Red. A good early market fruit of medium size ; sldn pale red, mottled with darker red ; flesh melting, juicy, rich, and very sprightly. FKUIT-GAKDENING. 149 Deuid Hill. A seedling Peach, raised by Lloyd N. Kogers, of Druid Hill, near Baltimore. Fruit very large, roundish ; skin greenish white, clouded with red ; flesh juicy, melting, and rich ; towards the end of September. Early York, Large Early York. Fruit of medium size, roundish ; skin pale red, dotted and mottled with dark red ; flesh greenish white, full of rich sprightly juice. Ripens towards the end of August. Early Newington Freestone, Newington Peach. A large and exceedingly high-flavored Peach ; skin pale yellowish white, dotted and mottled with a rich red ; flesh white, but red at the stone ; juicy and melting : end of August. Haines' Early Red. A popular orchard fruit in New Jer- sey, of medium size; skin pale white, nearly covered with bright red ; flesh greenish white, very juicy, sweet, and melt- ing. Ripe about the middle of August. La Grange. A late Peach, raised by Mr. John Hulse, Bur- lington, New Jersey. Fruit large, oblong; skin greenish white, tinged with red; flesh juicy, melting, and delicious. Ripe towards the end of September. Oldmixon Freestone, Oldmixcm Clearstone. Alarge Ameri- can Peach, slightly oval ; skin pale yellowish white, marbled with deep red ; flesh white and tender, with a rich vinous fla- vor : early in September. Pool's Large Yellow, PooTs Late Yellow Freestone. A large and handsome Pennsylvania Peach of the Melocoton family ; skin deep yellow, with a dark red cheek ; flesh juicy, and of excellent flavor : late in September. Rareripe, Late Bed, Princess Bed Bareripe. One of the finest of all peaches. Fruit large and heavy, roundish oval; skin downy, pale yellow, thickly marbled with red and fawn- colored specks ; flesh white, but deep red at the stone ; very juicy, melting, and of an unusually rich flavor. Ripens the second and third week in September. 1 50 FRUIT-GARDENING. Pear. Poirieb. Pyrus, The Peach and the Pear-tree have still ample store. And the Plum, most inviting, " makes urchins adore." A bountiful feast is spread over the land. For great is the Giver, unsparing His hand. The Pear-tree, in ita wild state, is thorny, witli upright branches, tending to the pyramidal form, in which it differs / _ Lrgean. materially from the Apple-tree. The twigs, or sprays, hang down. The leaves are elliptical, obtuse, serrate. The h »wers FEUIT-&ARDENING. 151 ;n terminating, villose corymbs, produced from wood of the preceding year, or from buds gradually fonned on the several years' growth, on the extremities of very short protruding shoots, technically called spurs. The Pear-tree is found in a ■wUd state in England, and abundantly in France and Germany, as well as in other parts of Em'ope, not excepting Russia, as far north as latitude 51. It grows in almost any soil. The cultivated tree diflfers from the Apple, not only in having a tendency to the pyramidal form, but also in being more apt to send out tap-roots ; in being as a seedling-plant longer in coming into bearing ; and when on its own root, or grafted on a wild Pear-stoct, much longer lived. In a dry soil, it wiU exist for centuries, and still retain its health, productiveness, and vigor. The Eomans had thirty-six varieties in Pliny's time. There are now several hundreds in the French and British nurseries, and a still larger number in America. OHAEAOTEEISTICS OF A GOOD PEAR. Dessert Pears are characterized by a sugary, aromatic juice, with the pulp soft and sub-liquid, or melting, as in the Beurres, or Butter Pears, or of a firm and crisp consistence, or breaMng, as in the Winter Bergamots. Kitchen-Pears should be of a large size, with the flesh firm, neither breaking nor melting, and rather austere than sweet. Perry Pears may be either large or small ; but the more austere the taste, the better will be the liquor. Excellent perry is made from the wild Pear. PROPAGATION OF PEARS. Pear-trees are propagated by grafting in the spring, or bud- ding late in the summer, and also by seed taken from the best sorts, for the purpose of obtainmg new varieties. In raising Pear-stocks, the wild Pear is preferred in Earope, as being calculated to produce plants more hardy and durable than the cultivated sorts ; and for dwarfing and precocity, the Quince is preferred. 152 FEiriT-GARDENING. Tlie Pear is a much handsomer upright growing tree thaa the Apple ; more durable, and its wood hard and valuable foi the turner and millwright; but its blossoms, being white, are less showy than those of the Apple. A Pear-Orchard may be planted at any time after the trees are two years old from the graft ; and as some varieties of trees from young stocks will not come into fuU bearing until ten or twelve years old, they will bear removing with care at any time within that period. They may be planted at from twenty to thirty-five feet distance from each other, according to the nature of the tree. The dwarf varieties may be planted in the kitchen-garden, and trained either as espaliers or dwarf standards. Standard Pear-trees will require but little pruning after the heads are once formed ; in doing which, the branches should be permitted to extend on ail sides freely. Several years may elapse before any cross-placed, irregular, or crowded branches require pruning; yet there are some kinds whose form of growth resembles the Apple, which will need frequent prun- ing. IMPROVEMENT OF TAEIETIES. " That some of the fine old varieties of the Pear have deteriorated in some parts of the country, is unquestionable ; this is ascribed to various causes ; first, that the varieties have run out, as it is termed ; second, to the use of diseased stocks, or scions from diseased, or aged, or unthrifty trees, or both; third, to the deleterious influence of the salt air, near the sea- board ; fourth, to the want of proper attention to soil and cul- ture. We cannot subscribe to the soundness of the reason first assigned ; there are too many instances of varieties of fruit whose origin is so remote that it cannot be traced, still con- tinuing in fuU vigor ; and the Idnds which have deteriorated in some sections of the country still maintain their celebrity in the interior, and more especially in the virgin soil of the West FHTJIT-GARDENING. 153 Wticli of the other causes assigned lias tended to deteriorate the fine Wnds alluded to, we will not undertake to determine ; one or more of them may have had their influence, but we think that proper attention to propagation, soil, and culture, may in general, if not in every instance, restore the valuable old varieties to their pristine excellence ; and in this vicinity there is decisive evidence of the improvement of that superior old variety, the White Doyenne, Saint Michael, or Virgalieu."' SELECT DESCRIPTIVE LIST OF PEAES. SUMMER FRUIT. Ah! Mon Diett. A beautiful Pear, introduced by J. B. Mantel, of Bloomingdale, New York. Size medium ; form handsome; color rich yellow with bright red cheek; flesh juicy ; flavor sweet and perfumed. Ti-ee vigorous and produc- tive, the firuit growing in clusters of four or five together. AiiiRE JoAiOTET, Early Sugar. This fruit is described by Mr. Manning as small, of oblong form ; light yellow skin, with a small portion of red ; flesh white, and when not overripe juicy and good. It ripens in July, about ten days before the Petit Muscat, to which it is superior in flavor. Belle db Brtjxelles, Beauty of Brussels, Cours Complet. A large early Pear of pyramidal form ; skin a beautiful clear yellow, with red cheek ; flesh white, fine, and of an agreeable flavor ; ripe early in August. Bkurk^ d'Amanlis. a fine early Pear, imported from France by J. B. Mantel, of Bloomingdale, New York. Size large ; form laxge-bellied ; color green, changing to yellow, with a fine blush when fuUy ripe, and russet spots ; flesh melt- ing, juicy, sweet, and excellent ; ripe in August and September. Tree vigorous and productive. Bloodgood Tea^ Early Beurre. Fruit large; form nearly oval ; skin a duU yellow, covered with dark russet spots ; flesh 154 FRUIT-GAEDENING. tender, melting, and pleasant. Mr. Manning says : " It comes early into bearing and produces abundant crops every year in August." Crawford, Early Crawfwd. A fine early Scotch Pear, of medium size, round at the eye, diminishing at the stem ; the sMn is entirely of a light yellow ; the flesh juicy, tender, and good. Kipens its fruit in August. Theodore Tan Mons. Dearborn's Seedling. This variety originated in the gar- den of the Hon. H. A. S. Dearborn, of Eoxbury. The tree is of vigorous growth; fruit of medium size, rounded at the crown, and regularly diminishes in a parabolic manner to the stalk ; the sHn is smooth, thin, green, with russet spots ; at PBITIT-GARDENINO. 155 maturity it turns to a delicate yellow ; flesh very melting, and of the finest flavor. Ripens in August. Early Roctsselet, Rousselet Hatif, Early Catharine. This is a small Pear with a long cuiTed neck ; skin yellow, with brownish russet ; flesh very fine, rich, and high-flavored ; in August and September. The tree yields immense crops. Honey Pear, American Honey. This Pear in size and shape resembles the Seckel ; the skin is yellow, with a large portion of dull red ; the flesh sweet, juicy, and good. Jargonelle, English, Beau Present, Saint Sampson, Grosse Cuisse, Madame Saint Lambert, Poire des Tables des Princes. Fruit rather large, oblong, of a pale green color, a little marked with red ; flesh melting, juicy, with a slightly acid, rich, and agreeable flavor. It ripens early in August, is one of the most productive of all Pears, and the very best in its season. Julienne of Coxe, VArchedue d'Ete, Summer Beurre, Summer Doyenne, Summer St. Michael, of Boston. Blood- good Pear of some collections. Fruit medium size, smooth, bright yellow at maturity, with a faint blush next the sun ; form rather ovate, tapering towards the stalk ; fleah perfectly melting, rich, and juicy. The tree bears young, and most profusely, and matures its fruit in August and September. Madeleine, Magdalene, Citron des Carmes, Early Chaumon- telle. This Pear is of medium size, pale yellow, with an occa- sional blush next the sun ; flesh white, melting, perfumed. A fine early fruit, ripening in July and August. Rousselet de Rheims, Mush or Spice Pear. Fniit small, pyramidal, greenish yellow at maturity, but brown red next the sun, with russety spots ; flesh half beurr6, fine, very perfumed. Good to put in brandy, and to dry ; in August and Septem- ber Sabine d'I^tS, Bellissime d" Amour, Epargne of the French. English Bed Cheek. This Pear is of pyramidal form, terminat- ing in a round blunt point at the stalk; color yellow, but fine scarlet next the sun ; the whole surface smooth, regular, and 156 FRUIT-GAKDENINO. polisted ; flesh white, melting, juicy, and highly perfumed ; the tree is an abundant bearer, and ripens its fruit in August. Stevens's Genesee. Its color is mellow green, with russet blotches ; its flesh is represented as white, juicy, and melting ; flavor sprightly, rich, and very delicious. Time of ripening, towards the last of August. Skinless Pbae, Poire sans Peau, Fleure de Ouignes. A small oblong Pear; the skin, which is very smooth and thin, is pale green, marbled with red and yellow ; flesh crisp, sweet, and of pleasant flavor. The tree is very prolific, ripening its fruit in August. Summer Franc Eeal, Franc Real d'Ete, Fotidante, France Cannel, Gros Micet d'Eth, Milan Blanc, Prehles Beurre. Fruit above medium size ; shape oblong, thickest about one-third from the eye ; skin yellowish green ; flesh melting, rich, and excellent ; ripe early in September. Summer Melting, Summer Beurre, Fondante djSte. An excellent summer Pear of pyriform shape ; color yellow, tinged with brownish red ; flesh soft, melting, and sweet. The tree bears young, and ripens its fruit in August. Summer Eose, Thorny Rose, Fpine Rose, Poire de Rose, Rosenhirne Kraft. A Pear of medium size, in form resembling an Apple ; the skin is dull yellow, spotted with russet and marbled with red ; a very productive variety, ripening its fruit early in August. Williams's Bonchketien, Bartlett, Williams's Early, Au- tumn Superb of Prince. The fruit is large, oblong ; the stalk thick and fleshy, an inch long ; the color at maturity yellow, tinged with red ; flesh whitish, very melting, and delicate ; juice perfumed, sweet, and abundant. Tree very productive, and fruit ripe early in September. autumn fruit. A^ DREWS, Amory, Gibson. Fruit oblong; skin yellowish green, with a dull red cheek ; flesh melting, juicy, and high-fla- vore.1. Mr. Manning represents it as "a very valuable pear, rRUIT-GABDENINa. 15V producing its fruit early and abundantly." Kipe in September and October. Autumn Bergamot, Common Bergamot, York Berpamot, Bergamotte cTAutomne, Andrews. Fruit globular, depressed; sMn rough, yellowish green, and dull brown, with greyish spots ; flesh pale, melting, juicy, sugary, and perfumed ; ripe in September and October. This variety has been cultivated in Doyenne Bobin. England from the time of Julius Casar, and is still considered by many a first-rate Pear in its season. Autumn Supebb. This is a large Pear, full and round at the eye, diminishing to a point at the stem; the sMn is yellow, mixed with dull red; the flesh melting and good. ^ Mr. Man- ning says it bears young, and that the fruit ripens in October. 158 FEtriT-GARDENING. Belle et Bonne, Belle de Flanders, Scheme und Cfute, Gra.cieuse. Fruit very large, globular, depressed; tlie stalk long, sMn greenish yellow, bat next the sun yellow, with spots of russet ; flesh white, sweet, exceeding rich, and agreeably per- fumed. The tree is very productive, and the fruit ripens in September. This variety has been cultivated under the eiTO- neous names of Charles WAutriche, Belle de Bruxelles, and Bergamotte Crassane, which are distinct fruits. Belle Lucrative, Fondante d'Automne. A beautifal Fle- mish Pear; middle-sized, roundish, tapering at the stalk; skin yellow, slightly russeted, and tinged with pale red ; flesh melt- ing, sweet, and juicy, with a slight musky perfume ; early in October. BETTBRfi Bosc, Calehasse Bosc. Fruit large and very long ; terminated with a crown, near three inches in diameter ; some- what calabash-formed; skin grey fawn-color, but russety-yeUow at maturity ; flesh white, melting, highly flavored, and delicious. It ripens in October. Bleeceee's Meadow, Large Seckel of Prince. Meadow Pear of Winter ieZ'« Butterbime, Dorothee Boyale, Beurre de Yelie, Beurre Boyale, Poire de Melon. Beurre Incomparable of some. This ranks amongst the best of Pears. The tree is of vigorous growth ; frait, when in perfection, four inches long and three inches broad ; the skin at maturity is bright orange, with reddish russet ; flesh clear white, melting, juicy, and of a delicious aromatic flavor ; from November to January. , Bedbbe Rance, BeiirrB Hpine, Hardenpont de Printemps, This is said to be a first-rate Pear. The tree is vigorous, and a good bearer; fruit middle-sized, oblong; skin deep green, with russety specks ; flesh green, melting, having a rich deli- cious flavor, with very little acid. It shrivels in ripening, but will keep till April. Bezt Vaet, Bezy de Saint Vaasi. A most excellent Pear, ] 66 FRUIT-GARDENING. somewhat the shape of the Swan's Egg, but larger ; sMn dull green, covered with nissety spots.; flesh yellowish; perfectly melting, sweet, and agreeably perfumed; at perfection in November and December. Catillac. Fruit very large, rather turbinate ; pale yeUow, stained with red ; flesh firm and breaking ; its flavor astringent ; an excellent baking Pear; from November to April. Speci- mens of this variety have been known to weigh upwards of two pounds. Chaumontel, Bezy de Chaumontelle, Poire de Chaumontelle, Beurre d^Hiver. This noble old variety is a fruit varying in size from large to very large ; its color at maturity yellow, tinged with brownish red next the sun ; its form variable ; flesh melting, juicy, sweet, muaky, excellent ; in season from November to February. CoLMAR, Colmar Souverain, Poire Marine, Bergamotte Tar' dive, Incomparable. This fruit is rather large ; skin smooth, of a green color, changing to a yellow at maturity ; form pyra- midal ; flesh melting, juicy, saccharine, and of excellent flavor. The fruit is in perfection from November to February. Columbia, Columbian Virgalieu. A large native Pear of oblong or pyramid form, and flue yellow color, tinged with red ; flesh rich, firm, juicy, and excellent ; from November to January. Tree productive and of very handsome form. Easter Beurre, Bergamotte de la Pentecdte, Beurre d'Siver de Bruxelles, Doyenne d'Hiver, de Bruxelles, Bezi Chaumon- telle Trhs Gros. Of all the late-keeping Pears this is considered the best (for England). Fruit large, roundish, oblong ; color green, but yellow at maturity, with specks of russet brown ; flesh yellowish-white, perfectly buttery and melting, also ex- tremely high-flavored ; it is eatable in November, and will keep till May ; it is a most profuse bearer, on a quince stock. EcHASSERr, Bezy de Chassery, Bezy de Landry, Poire d'CEuf, Ambrette, Walnut, Tilton of New Jersey. Fruit middle size, of a roundish turbinate figure, something like a Citron, or the Ambrette; skin smooth, greenish-yellow, with grey specks; rBUTT-GAKDENING. 167 flesh melting, juicy, and delicious ; from December to MarcL Glout Morceau, Gloux Morceaux, BeurrS d' Aremberg, Set de Wurtemburg, Gloria, Colmar dHiver of Prince, and Beurre de Hardenpont of Downing. A very large Belgic variety, of great excellence ; fruit of ovalisli form, pale green color inclin- ing to yellow, with russety spects and blotches ; flesb whitish, firm, very juicy, and excellent ; in perfection from November to March. Lewis. This variety originated on the &rm of Mr. I. Levris, of Roxbury, Mass. The size is medium; form somewhat globular ; sMn, when ripe, a greenish yellow ; the flesh is white. Very melting, juicy, and exceDent ; from November to March, The tree grows quick, and bears abundance of fruit. Louise BormE de Jersey, Louise Bonine dAvranches. A large Pear ; oblong ; a good substitute for the old St. Germain ; skin yellowish green, sometimes tinged with red ; flesh extremely tender, and full of an excellent saccharine, well flavored juice. A first-rate fruit, from October till after Christmas. Newtown Vebgalieu. A large Pear, of a yellow color, with a very short stalk ; the tree grows very crooked and of an irregular form, bending by the weight of its fruit, which is excellent to preserve, or for baking; from November to January. Its productiveness renders it desirable in an orchard. Passe Colmar, Fondante de Panisel, Passe Colmar Gris dii Precet, Poire Precel, Passe Colmar, Hpineux, Beurre Colmxir Gris dit Precel, Beurre dArgenson, Present de Malines, Colmar Souverain, Chapman's. A most valuable Pear, of medium size, conical, flattened next the eye ; skin at maturity yellowish, sprinkled with russet, a tinge of red next the sun ; flesh yellow- ish, melting, rich, and excellent The tree is a good bearer, and the fruit is in perfection from November to February. Pound Pear, Black Pear of Worcester, Parkinson's Warden, Grande Monarque, Livre, Groote Mogul, Oros Bateau Gris, Love Pear. Winter Bell of Downing. Fruit very large, of a roundish turbinate figure ; skin rough, covered with dull msset ; 168 FBUrr-GARDENING. flesh hard and coarse, but excellent when bated or stewed in winter. Grafted on a Pear-stock, the tree bears so abundantly as to bend like a weeping willow. A specimen of this variety was exhibited at the sixteenth annual fair of the American Institute, October, 1843, weighing 33 oz. Prince's St. Germain. Fruit about medium size; form obovate ; skin russety yellow, with duU red cheek ; flesh melt- ing and good. Mr. Manning says that its abundant bearing, and its ripening gradually in the house during winter, render It a very valuable market frait ; good till after Christmas. Sttrpasse Marie Louise, Pitfs Prolific Marie, Pitts Marie Louise. A large Pear; oblong or calabash-formed; green, covered with brown-yellow russet; flesh melting and rich- flavored ; ripe in October and November. It is a very prolific bearer. Sukpasse St. Germain. Fruit of medium size ; round at the crown, tapering to the stem ; it is of very irregular form ; the skin is rougL ; color yellow, mixed with dull brown ; flesh coarse-grained, sugary, and high flavored ; good from Novem- ber till January. SuRPAssE Vergalietj. Fruit large, oblong, some specimens nearly round ; the skin smooth, its color yellow, with a light red cheek; flesh rich, juicy, and delicious eating; in October and November. Mr. Manning says the tree bears young, yields large crops, and is worthy of extensive cultivation. Unedales St. Germain, Belle de Jersey. A large fine pyriform Bell Pear, of a brownish-green color, with russety spots ; flesh firm and high-flavored. It is considered a first- rate baking Pear, and will keep tiU March. Mr. Keid, of the Murray Hill Nursery, exhibited some fine specimens of this fruit at the sixteenth annual fair of the American Institute, October, 1843. Vicar of Winkfield, Bourgmestre of Boston, Monsieur h Cure, Dumas, Clion of Boston, according to the catalogue of Winter <& Co., Flushing. Fruit oblong, or pyramidal ; skin russety yellow, with ruddy color on one side ; flesh firm, FEtrrr-GARDEKINO. 169 sweet, and rich ; good as a table fruit, from December to Feb- ruary. This variety is deserving extensive cultivation for ita beauty, large size, keeping qualities, and productiveness. Winter Nelis, Nelis d'Miver, La Bmne Malinoise, Spreeuw. All accounts agree that this is a most excellent "Winter Pear; its size is above medium, somewhat oval ; its skin green and russety, full of grey dots ; flesh yellowish white, melting, high- flavored, with a musky perfiime; at perfection in Decembei and January. PERRY PEARS. Basland. This variety took its name from the original tree, growing in a field called Bare Lands, in Herefordshire, England. The fruit is smallish, of ovate form; skin dull green, russeted with grey. It is deemed excellent for perry. HoLMORE. Fruit small globular ; skin of a dingy yellowish green, tinged with red. Excellent perry is made of this varietj in Herefordshire, England. HiTFFCAP. There are several varieties of Pears bearing this name, but the best perry is made of the true Herefordshire Huffcap. The fruit is middle-sized, of pale green color, marked with grey russet. Monarch. A new Pear, considered by Mr. Knight as with out a rival The tree is of rapid growth, and an abnndanl bearer; fruit large, of an extraordinary musky flavor, and deemed excellent for perry; good ako for the table; from October to December and January. Oldfield. Fruit below the medium size, of pale green color, with russety spots. An excellent perry fruit Specific gravity of its juice 1067. From this variety is made the cele- brated Ledbury Perry. LoNGLAND. Fruit very handsome, much like the Swan's Egg in shape ; skin bright gold color, tinged and mottled with a russety lively orange; specific graiaty of its juice 1063. The tree is handsome and upright, and much cultivated in Herefordshire for perry. 170 FRUIT-GAHDENING. Teinton Squash. Fruit middle-sized, of angular shape, sldn a muddy russety green, marbled with dull orange, inter- spersed with ash-colored specks. The perry made from this fruit is of the very highest quality, something approaching in color and briskness to champagne, for which fine samples of it have sometimes been sold. SELECT DESCEIPUVE LIST OF PEARS. The Ontario Pear. This variety promises well. Thosa rtersons who have raised it state that the trees grow vigorously, Ontario. and will doubtless make an excellent pear for market It is a seedling of the Canandaigua variety. Beurre d'Anjou. a first-rate autumn Pear, imported from FRUIT-GARDENING. lYl Fraiice by Col. Wilder, of Boston ; fruit rather above mediurn size; obovate; skin greenisb-yellow, a little clouded with russet; flesh very fine-grained, buttery, and melting, with a rich, sprightly vinous flavor. Bezi db la Motte, Bein Armudi, Beurri Blanc de Jersey Fruit of medium size, bergamot-shaped, sMn pale yellowish green, sprinkled with rmset dots ; flesh white, very fine-grained, buttery and juicy, with a sweet perfiimed flavor ; an old autmnp variety, ripe in October. Bishop's Thumb. An old English autumn Pear, usuallj considered first-rate ; fruit rather large, oblong, and narrow ; skin yellowish-green, dotted with russet, and tinged with red ; flesh juicy, melting, and of a rich vinous flavor. I BoN Chretien Fondante. A new Flemish Pear, abounding with juice, and having a refreshing and agreeable flavor ; skin pale green, mottled, and dotted with russet ; ripe in October. BuFFUM. A native orchard Pear, from Rhode Island, of the Doyenne family ; fruit of medium size, oblong ovate ; skin deep yellow, finely suffused with bright red and russet dots ; flesh sweet and excellent ; ripe in September. CoMPTE DE Lamt, BeurrS Ourte, Dingier, Marie Louise the Second. A rich Flemish autumn Pear, of medium size, roundish obovate ; sMn yellow, with a brownish-red cheek, and russety ; flesh melting and high-flavored. DucHESSE DE Mars, Duchess of Mars. A French autumn Pear of medium size, obovate ; skin dull yellow, partially covered with brown russet, with a dull red cheek ; flesh very melting, and of a rich perfumed flavor. DuNMORE. A truly admirable and hardy Pear from the garden of the . London Horticultural Society. Fruit large, oblong obovate; skin greenish, speckled with russet; flesh buttery, melting, and rich ; ripe in September. Etewood. a hardy and prolific seedling of Mr. Knight's. Fruit of medium size, oblate or flattened ; skin much covered with russet ; flesh butteiy, rich, and melting ; in October and November. 172 FRtnr-GARDENING. FoNDANTE Vast Mons. An excellent melting Pear, intro- duced by Mr. Manning. Fruit of medium size, roundish ; skin pale yellow ; flesh white, juicy, sweet, and palatable ; toward? the end of October. Jalousie de Fontenat Vendue. A fine autumn French Pear, of medium size ; turbinate or obtuse pyriform ; stin dull yellow and green, with red cheek, marked with russet ; flesb melting, with a rich-davored juice. Lawrence. A seedling winter pear, from the nursery of Messrs. WUcomb & Bang, Flushing. Fruit rather large, obovate ; skin yellowish-green, with patches of brown ; flesl melting and rich ; from November to January. Paradise d'Automne. A newly imported early autumn Pear, of large size ; pyriform, tapering into the stalk ; skin dull yellow, russeted ; flesh white, flne-grained, melting, and luscious. Petre. This fine autumn variety originated in the old Bar- tram Botanic Garden, near Philadelphia, from a seed famished by Lord Petre of London, in 1735. Fruit of medium size, obovate ; skin pale yellow, marked with greenish russet ; flesh fine-grained and melting, with a perfumed high flavor. Queen of the Low Countries, Heine des Pays-Bos. Fruit large, broad pyriform ; skin dull yellow, mottled with russet, and overspread with fine dark red ; flesh melting, with a rich sub-acid vinous flavor ; early in October. EosTiEzER-. A German Pear of medium size ; oblong pyri- form ; skin yellowish-green, with reddish-brown cheek, and light-colored dots ; flesh juicy, melting, sweet, and palatable ; in September and October. St. Ghislain. An excellent Belgium autumn Pear, intro- duced by S. G. Perkins, Esq., of Boston. Fruit of medium size, pyriform ; skin pale yellow, with a few grey specks ; flesh white, buttery, juicy, and of a rich sprightly flavor. Thompson. This fine autumn Pear was named in honor of Mr. Robert Thompson, Superintendent of the London Horti- cultural Society's garden. Fruit of medium size, obovate; FBUrr-QARDENINa. 173 sMn pale lemon-yellow, dotted and streaked with rasset ; flesh white, buttery, and melting, with an agreeable aromatic flavor; tree hardy and prolific, producing its fruit in October and November. Van Mons Leon Le Clerc. A splendid autumn Pear, imported by Col. Wilder of Boston. Fruit large, oblong-ovate ; skin yellowish, mingled with brown; flesh yellowish-white, rich, and melting ; in October and November. Van BtTREN. A seedling raised by Gov. Edwards of New Haven. Fruit large, obovate; skin clear yellow, with a rich orange-red blush, and russet spots ; flesh sweet and perfumed ; excellent for baking and preserving. BELECTING PEARS ADAPTED TO LOCALITIES. The reader should bear in mind that many of the foregoing Mnds of pears will succeed well in certain localities, and in other places be nearly worthless. Locality is everything with pears. The first question of importance is, when d person is about to plant pear-trees — WUl that Mnd succeed in my locality ? The list of pears might be increased to several times the present length, but those desiring other varieties may find them minutely described in fruit catalogues of nursery-men in various parts of the country. New varieties are originated every year, some of which are much inferior to those that have been grown for a long period. Previous to selecting trees, extensive inquiry should be made, to ascertain, if possible, if there are any trees in that locality, and whether they bear abundantly, or yield but a small crop. Every beginner should heed this caution, and not select a variety that he knows no- thing of, because some person has recommended it as worthy of cultivation. FIBE-BLIGHT AND MILDEW. The Pear, and also the Quince, aud sometimes other trees, are subject to the fire-blight. This malady may be completely 1 74 FBUTT-GAEDENING. checked on its first appearance, by cutting oflF and immediately burning the injured branches. Generally speaking, careful pruning, cleaning the bark all over with a brush, applying soap or tobacco-water to the leaves, and occasionally putting good earth and good manure to the roots, will remedy most diseases in fruit-trees. Removing them from a bad to a better soil- will, of course, effect this, where it proceeds from a poorness of land ; for the old adage, " Remove the cause, and the effect will cease," will be here exemplified. To cure the oozing of the gum, nothing more is necessary than to cut away the dis- eased parts of the bark ; and by thus assisting nature in cast- ing out the excrementitious or noxious juices, a complete cure may be effected. When a tree is affected by mildew, let it be immediately sprinkled with soapsuds, and then be dusted over with sulphur and tobacco-dust, or snuff; at the same time dig around the tree, and examine the soil and subsoil ; if it be wet and can- kery, it should be taken away, and replaced with good healthy sbU, and the ground drained. On the contrary, if the grouna be dry, give it a plentiful watering. The same remedy may serve as a preventive of the extension of blight, if applied in time. When any canker is observed, the part affected must, at the time of pruning, be cut clean out, and the part thus dressed be pared, so that no water can lodge in the wound. When this is done, let a quantity of soot be mixed with water, and a little train-oil well worked among it, but so that the mixture finally remains stiff. This may be plastered over all the wounds that have been pruned. The application of this mixture keeps out the wet from the wounds, where it would be likely to lodge, and both the soot and oil promote vegeta- tion. When trees are cankery from having a bad subsoil, it is in vain to apply any remedy till the ground is properly drained, some fresh soil mixed with the natural soil, and the tree replanted. When trees are known to be so situated as to be particularly liable to the attacks of insects or disease, they should be attended to at the time of winter or early FKUIT- G AEDENING. 115 spring pruniag, in order to destroy the insects in their larvn state. MANAGEMENT OF DWAEF PEAR-TEEES. The two illustrations of dwarf pear trees-shown under this hjad will fiimish a fair idea of the manner of training dwarf- trees. The short lines will show where the branches must be shortened, or cut off, during the successive years. The knife must be employed freely in order to produce a beautiful dwarf- tree of any Mnd of fruit. Fig. D- How to produce a Dwarf Pcar-Tree. Fig. E. Dwarf rear-Tree. Figure D represents a four-year pyramidal tree, pruned three times, each section being shown by the %ures 1, 2, 3 ; and the lines across the branches represent the point where the knife is to be applied at the next praning. Figure E represents a tree loaded with fruit, after the top has been pruned in the pyramidal form. Such trees are kept Ib form from year to year, by cutting and punching off the ends of the growing branches. 176 FEUIT-GAEDENING. Plum. Pbuniee. Prunus. The Plmn-tree grows fifteen feet or more in height, branch ing into a moderately, spreading head ; the leaves are ovate, serrated, and on short petioles; petals white. The natural color of the fruit is generally considered to be black ; but the varieties in cultivation are of yellow, red, blue, and gi'een colors, and of difierent forms and flavors. There are several good sorts that grow wUd in the hedges of Britain, and also ir America, but its original country is supposed to be Asia. Ac cording to Pliny, it was taken from Syria into Greece, and from thence into Italy. There are many varieties cultivated in France ; and in the London Horticultural Garden- there are about three huudred soils kept under name. The Green Gage is considered the best dessert Plum, and the Egg Plum for sweetmeats ; but the Damson is the best baking Plum. The Plum is said to succeed best in a lofty exposure, and may yield well in the mountainous parts of the United States. Plum-trees yield well near Albany, but the fruit is by no means plentiful in tire vicinity of the city of New York. Like the Nectarine, it is subject to the attacks of the Curculio and other insects. It has been observed that Plum-trees growing in frequented lanes or barn-yards, are more generally fruitful than those cul- tivated va. private gardens or secluded situations. This circum- stance is by some attributed to the jarring of the trees, by cattle and swine rubbing against them ; thus causing the de- fective fruit to fall on the ground. Geese kept in orchards or fruit-gardens often prove beneficial ; as they, by devouring the defective fruit and other corruptible matter, prevent the pos- sibility of insects getting into the ground, so as to perpetuate their existence or multiply their species. Cobbett attributes the scarcity of Plums in New York to neglect. In his American Gardener he asks : " How is it that we see so few Plums in America, when the markets are supplied FBUIT-GARDENING. Ill witli cart-loads in such a chilly, shady, and blighty country as England ? " I would answer this query by informing the reader that the inhabitants of our parent country, with a view to derive the full benefit of the sun's rays for the cultivation of Plums, Peaches, Nectarines, and such other fruit as require extra heat, train their trees against walls, fences, or treUis-work ; and from their having these means of support, gardeners have no induce- ment to plant them deeper than is necessary ; whereas, from the circumstance of the American climate being sufficiently warm to ripen those fruits on standard trees, they are generally so cultivated. Many persons, to save the trouble of staking or otherwise supporting their trees, plant them too deep, and thus defeat the operations of nature. That this is a prevalent error has been shown in the articles Nectarine and Peach, to which the reader is referred for a more concise view of the sub- ject. New varieties of the Plum are produced from seed ; and the old kinds are generally propagated by budding on stocks of free-growing Plums, in preference to grafting, because Plum trees are very apt to gum wherever large wounds are made in them. All the sorts produce their fruit on small natural spurs rising at the ends and along the sides of the bearing shoots of one, two, or three years' growth. In most sorts, new fruit branches are two years old before the spurs bear. The same branches and spurs continue fruitfal, in proportion to the time which they take to come into bearing. After the formation of the head is begun, it takes from two to six years before the diflFerent sorts come into bearing. Stand- ards must be allowed to expand in free growth, occasionally pruning long ramblers and irregular cross branches. In annual pruning, thin crowded parts, cut away worn-out bearers, and all decayed and cankery wood. The Plum may be cultivated in small gardens, trained as an espalier, or to a close fence, like the Apricot. The tree is of further use than for its fruit as a dessert. The bark dyes yellow ; the wood is used by turners ; 178 FRUIT-GAKDENING. and the dried fruit, or prune, is formed into electuaries and gentle purgatives. Prunes were origioally brought froin Damascus, whence the name damson. MANAGEMENT OF PLUM-TEEES. Plum-trees require a soil free from superabundant moisture and well cultivated. The trees may be planted out in the spring, or in autumn, in ground that is kept clear from weeds and grass for at least four or five years. The soil for plums should have a good proportion of clay in it ; and if clay pre- dominates, mingle some sand with the clay. Wood-ashes, iron filings, iron turnings, and oxide of iron, which may be col- lected at the blacksmith's shop, are exceQent for plum-trees. Coal-dust, soot, and all such materials, will promote the health of plum-trees and render them eminently productive. SELECT DESCRIPTIVE LIST OF PLUMS. American Yellow Gage, American Wheat. A beautiful medium-sized oval Plum, of a bright yellow color, when fally ripe ; its flavor is rich, equal to the Green Gage. The fi'uit ia not apt to crack nor to be attacked by insects.- It is a very suitable variety to cultivate for the market ; it ripens in August amd September. Apkicot Plum, Prune Ahricote, Ahricotee de Tours. A large freestone Plum ; its. form is globular, depressed, divided by a deep suture ; whitish yellow, but faint red next the sun, and covered with bloom ; its flesh is firm, juicy, sweet, musky, and excellent; it ripens in August and September. Bingham, BinghanCs Yellow Cling. A delicious clingstone Plum, of large size and oval form ; skin bright yellow, spotted and blotched with red ; flesh yellow, rich, and delicious ; ripen- ing in August and September. FRUIT-GARDENING. 179 Bleecker's Gage. This fine freestone Plum is stated to Iiave been raised by tie Rev. Mr. Bleecker, of Albany, from the Btoce of a German Prune ; it is a large gloiular fruit, of excel- lent quality ; stin dark yellow, with red spots and blotches ; the flesh is rich, saccharine, and juicy ; in September. Coe's Golden Drop, Coe^s Imperial, Bury Seedling, Golden Gage, Fair's Golden, Drop. Baised by Mr. Coe, Bury St. Edmunds, SuflFoLk, England. The tree is vigorous ; fruit oval, of large size ; skin greenish yellow, spotted with violet and crimson ; the flesh, which separates from the stone, is of gold color, rich, and excellent ; the firdt ripens at the end of Sep- tember, and will keep several weeks. A first-rate fruit, and worthy of general cultivation. Coe's Late Red, Saint Martin, Saint Martin Rouge. An excellent freestone Plum of medium size, in form almost round ; its color is violet purple, with a partial degree of bloom ; flesh rich, saccharine, and high flavored. It is one of the best of late Plums ; ripening in October and November. Columbia, Columbian Gage. A beautiful native clingstone Plum, of light purple color ; the flesh is flrm, of a greenish hue, with an abundance of rich-flavored juice. The tree is a great bearer, and ripens its fruit in August. Cooper's Large Red, Cooper's Large American, La Deli- deme. This Plum is of extraordinary size, measuring within an eighth of two inches in each direction ; the skin is of a fine dark purple color ; the flesh is yellowish green, rich, juicy, and of pleasant flavor ; the fruit makes excellent preserves, if gathered in August; its great defect is an inclination to rot, if left long on the tree. Dknniston's Superb is an excellent variety. The color is a pale yellowish-green, somewhat similar to the Green G^e plum. It was originated by Isaac Denniston, Albany, N. T. Dlamond Plum. Some consider this as the largest Plum known ; its color is a dark purple ; in form it resembles the Magnum Bonum, but its flavor is considered rather superior ; it ripens in September, and the flesh separates clear from the 180 FRUrr-GARDENINQ. stone. The tree, which grows vigorously, originated ^^ ith Mr. Hooker, Kent, England Denniston's Snperb. Downing's Emerald Drop. A beautiful clingstone Plum of medium size, oblong form, and green color ; flesh firm and of delicious flavor ; this variety originated at the Nursery of A. J. Downing & Co., Newburgh, State of New York. DowNTON Imperatrice. a superior late Plum, of medium size, shaped similar to the Blue Imperatrice ; sHn dark yellow, and very thin ; the flesh yellow, soft, juicy, with a high-flavor- ed acidity ; at perfection in October and November. Drap d'Or, Cloth of Gold, Mirahelle Double. Yellow Per- drigon of Winter <& Co. A small freestone Plum, of a round- rRUIT-GAEDENltfO. 181 ish form and brigM yellow color, marbled with red ; flesh yellow, tender; juice sugary and excellent; ripe in July and Augnst. Duane's French Purple, Dame Auhert Violet. Purple Magnum Bonum and Purple Egg of some collections. A very superior clingstone Plum, of large size, and oblong form ; the sMn dark purple ; flesh sweet, jnicy, rich, and excellent ; ripe in September. This variety, from being imported by Mr. Duane of New York, was named aftet him, as he had lost the original name. Early Orleans, New Orleans, Early Monsieur, Monsieur Hatif. A fine freestone plum, above medium size; form round ; its suture deep ; color dark purple, covered with a fine bloom ; flesh greenish yellow, of excellent flavor ; sweet, com- bined with a pleasant acid ; it ripens in August. Early Tours, Precoce de Tours, Early Violet. The tree is vigorous and fertile; fruit small, oval, dark purple covered with fine bloom ; flesh greenish yellow, tender, juicy, and of very agreeable flavor ; one of the best early varieties, and very productive ; ripe at the end of July. Elfry. French Cooper of Prince. A native clingstone Plum, highly esteemed in Pennsylvania and New Jersey for its productiveness and other good qualities; the fruit is below medium size, of oblong shape and dark blue color ; flesh firm, very rich and delicious ; in September. German Prune, Prune d'AllewMgne, Damas Gros, Quetsche, Quetzen. The fruit of the Quetsche Plum is growQ for the purpose of drying, and is considered the best for use as prunes ; fruit below the middle size ; of an oval %ure ; skin red and purple ; flesh yellow ; juice sweet, with a slight acid; ripe early in September. Goliath, Goliah, St. Oloud, Caledonian. Wilmot's Late Orleans. This fruit is very large, sometimes weighing four ounces; the skin is a deep reddish purple ; the flesh pale yel- low, firm, and weU flavored, but not rich, slightly adhering to the stone ; the tree is a great bearer, and the fruit is much used for cooking ; ripe m September. 182 FRTJIT-GAEDENING. Green Gage, Great Queen Claude, Dauphine, Cfrosse Heine, Claude Abricot Vert, Verte Bonne, Gros Damas Vert. A mid- dle-sized round fruit, of a yellowish-green color, and purplish russety red next the sun ; the flesh is of a greenish hue, melt- ing, with an abundance of very sweet and highly perfumed juice, of an exquisite taste ; it arrives at maturity towards the end of August. Horse Plum, Large Sweet Damson. Fruit of medium size, oval, with a deep suture in the middle ; skin dark red, inclining to purple when ripe ; flesh greenish yellow ; juice acid but agreeable. Quantities of these Plums are sold in the New York markets in August and September, for sweetmeats. The trees are generally raised from suckers ; and Peaches, Apri- cots, and Nectarines will bud and thrive well on such stocks. Huling's Superb, Keyser's Plum. This Plum is of mon- strous size, and has been known to weigh nearly four ounces ; it is of roundish form, and of a greenish-yello.w color ; the flesh sweet and excellent. It was raised from seed by Mr. Keyser, is of Pennsylvania, and brought into notice by Dr. Wm. Hulings, of that State. Impekatbice, Imperatrice Violette, Blue Imperatrice. Simi-