I ( LQMAOmrU ■ m JHHHH B 881 fill I ■ 1 ■ ■ flHHBHl ■ Nil ■ IMBffr iiMiiMi frl m ■ H Huffifflnil ,ai|SHii s • • „ • ' a* <*, I FRUITS AID FRUIT TREES AMERICA; rHB CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AKD ORCHARD, OF FRUIT TREES GENERALLY; DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY. BY A. J. DOWNING. 00k«E8PONDING MEMBER OP THE ROYAL BOTANIC SOCIETY OF LONDON : AND Or TBI dnRTicrvrrRiL societies op Berlin; the low countries, .«»ssai ho- BETTS - PENNSYLVANIA ; INDIANA , CINCINNATI, ETO. What wondrous life is this I lead 1 Ripe apples drop about my head ; The luscious clusters of the vine Upon my month do crush their wine ; The nectarine and curious peach Into mv hands themselves do -eath. Marvell. FOURTEENTH EDITION. NEW YORK: WILEY & HALSTED, No, 851 BROADWAY. 1856. \ft5b t.uutea tccordinq t..- Aci of Congress, in the year |S*3 ft A . J . DOWNING, is ia>.- Cierh'cCsTicc of tfce District Com nf the United Steles, for the Southern Dinnct d New-York. \\u~a HK^ ^^ ■ TO MARSHALL P. WILDER, Eea.. PRESIPENT OF THE MASSACHUSETTS H >RTICUI,TURAL SOCIETY, THIS VOLUME 18 DEDICATED, BY HIS FRIEND, THE AUTHOR PREFACE. A im N born on the banks of one of the noblest and most fruitful rivers in America, and whose best days have been spent in gar- dens and orchards, may perhaps be pardoned for talking ahoul fruit trees. Indeed the subject deserves not a few, but many words. " Fine fruit is the flower of commodities." It is the most perfect union of the useful and the beautiful that the earth knows. Trees full of soft foliage ; blossoms fresh with spring beauty ; and, finally,— fruit, rich, bloom-dusted, melting, and luscious — such are the treasures of the orchard and the garden, temptingly offer- ed to every landholder in this bright and sunny, tnough tempe- rate climate. " If a man," says an acute essayist, " should send for me to come a hundred miles to visit him, and should set before me a baskev of fine summer fruit, 1 should think there was some pro- portion between the labour and the reward." 1 must add a counterpart to this. He who owns a rood of proper land in this country, and, in the face of all the pomonal riches of the day, only raises crabs and choke-pears, deserves to lose the respect of all sensible men. The classical antiqua- rian must pardon one for doubting if, amid all the wonderful beauty of the golden age, there was anything to equal our deli- cious modern fruits — our honied Seckels, and Beurres, our melt- ing Rareripes. At any rate, the science of mod »rn horticulture has restored almost everything that can be desir d to give a para- disiacal richness to our fruit-gardens. Yet tnere are many in utter ignorance of most of these fruits, who seem to live under some ban of expulsion from all the fair and goodly productions of the garden. Happily, the number is every day lessening. America if J VI TEEFACE. young orchard, but when the planting of fruit-trees in one of the newest States numbers nearly a quarter of a million in a single year ; when there are more peaches exposed in the markets of New York, annually, than are raised in all France ; when Ame- rican apples, in large quantities, command double prices in Eu- ropean markets ; there is little need for entering into any praises of this soil and climate generally, regarding the culture of fruit. In one part or another of the Union every man may, literally, sit under his own vine and fig tree. It is fortunate for an author, in this practical age, when his subject requires no explanation to show its downright and direct usefulness. W hen I say I heartily desire that every man should cultivate an orchard, or at least a tree, of good fruit, it is not necessary that I should point out how much both himself and the public will be, in every sense, the gainers. Otherwise 1 might be obliged to repeat the advice of Dr. Johnson to one of his friends. " If possible," said he, " have a good orchard. 1 know a clergyman of small income who brought up a family very reputably, which he chiefly fed on apple dump- lings."(!) The first object, then, of this work is to increase the taste for the planting and cultivation of fruit-trees. The second one is to furnish a manual for those who, already more or less informed upon the subject, desire some work of reference to guide them in the operations of culture, and in the selection of varieties. If it were only necessary for me to present for the acceptance of my readers a choice garland of fruit, comprising the few sorts ihat I esteem of the most priceless value, the space and time to be occupied would be very brief. But this would only imperfectly answer the demand that is at present made by our cultivators. The country abounds with collections of all the finest foreign varieties ; our own soil has produced many native sorts of the highest merit ; and from all these, kinds may be selected which are highly valuable forevery part of the country. But opinions differ much as to the mer. its of some sorts. Those which succeed perfectly in one sec- tion, are sometimes ill-adapted to another. And, finally, ona PREFACE. VU needs some accurate description to know when a variety comes in- to bearing, if its fruit is genuine, or even to identify an indifferent kind, in order to avoid procuring it again. Hence the number of varieties of fruit that are admitted here. Little by little I have summoned them into my pleasant and quiet court, tested them as far as possible, and endeavoured to pass the most im- partial judgment upon them. The verdicts will be found in the following pages. From this great accumulation of names, Pomology has be- come an embarrassing study, and those of our readers who are large collectors will best understand the difficulty — nay, the impossibility of making a work like this perfect. Towards settling this chaos in nomenclature, the exertions of the Horticultural Society of London have been steadily directed for the last twenty years. That greatest of experimental gardens contains, or has contained, nearly all the varieties of fruit, from all parts of the world, possessing the least celebrity. The vast confusion of names, dozens sometimes meaning the same varie- ty, has been by careful comparison reduced to something like real order. The relative merit of the kinds has been proved and published. In short, the horticultural world owes this Soci- ety a heavy debt of gratitude for these labours, and to the science and accuracy of Mr. Robert Thompson, the head of its fruit- department, horticulturists here will gladly join me in bearing the fullest testimony. To give additional value to these results, I have adopted in nearly all cases, for fruits known abroad, the nomenclature of the London Horticultural Society. By this means I hope to render universal on this side of the Atlantic the same standard names, so that the difficulty and confusion which have always more or less surrounded this part of the subject may be hereaf- ter avoided. These foreign fruits have now been nearly all proved in this country, and remarks on their value in this climate, deduc- ed from actual experience, are here given to the public. To ou/ native and local fruits especial care has also been devoted. Not only have most of the noted sorts been proved in the gar rill PREFACE. dens here, but I have had specimens before me for comparison, thf growth of no less than fourteen cf the different States. Tlicrt- are still many sorts, nominally fine, which remain to be collect- ed, compared, and proved ; some of which will undoubtedly de- serve a place in future editions. To the kindness of pomolo. gists in various sections of the country I must trust for the detection of errors in the present volume, and for information of really valuable new varieties.* Of the descriptions of fruit, some explanation may be neces- sary. First, is given the standard name in capitjls, fol. lowed by the authorities — that is, the names of authors who have previously given an account of it by this title. Below this are placed, in smaller type, the various synonymes, or lo- cal names, by which the same fruit is known in various coun- tries or parts of the country. Thus, on page 386, is the follow ing: 117. Flemish Beauty. § Lind. Thomp. Belle de Flandres. Bouche Nouvelle. Bosch. Bosc Sire. Fondante Du Bois. 5 of some Imperatrice de France. Boschpeer. Josephine. > incorrectly ' . 5 of By this is signified, first, that Flemish Beauty is the standard name of the pear ; secondly, that it has been previ- ously described by Lindley and Thompson ; thirdly, that the others — synonymes — are various local names by which the Flemish Beauty is also known in various places ; and, lastly that by the two latter names — Josephine, and Fondante DuBois — it is incorrectly known in some collections ; these two names really belonging to other distinct pears. It is at once apparent that one of the chief points of value of a book like this, lies in the accuracy with which these synonymous names are given — since a person might, in looking over different * It is well to remark that many of the so-called new varieties, especiallj from the West, prove to be old and well known kinds, slightly altered id appearance by new soil and different climate A new variety must possew very superiour qualities to entitle it to regard, now that we hate so many fine fruits in our collections. PREFAUli. 1JC catalogues issued here and abroad, suppose that all nine of the above are different varieties — when they are really all diffeienl names for a single pear. In this record of synonymes, I have therefore availed myself of the valuable experience of the Lon don Horticultural Society, and added all the additional in- formation in my own possession. Many of the more important varieties of fruit are shown in outline. I have chosen this method as likely to give the most correct idea of the form of a fruit, and because I believe that the mere outline of a fruit, like a profile of the human face, will often be found more characteristic than a highly finished portrait in colour. The outlines have been nearly all traced directly from fruits grown here. They are from specimens mostly below the average size. It has been the custom to choose the largest and finest fruits for illustration — a practice very likely to mislead. I believe the general character is better ex- pressed by specimens of medium size, or rather below it. It only remains for me to present my acknowledgments to the numerous gentlemen, in various parts of the country, who have kindly furnished information necessary to the completion of the work. The names of many are given in the body of the vol- ume. But to the following I must especially tender my thanks, for notes of their experience, or for specimens of fruits to solve existing doubts. In Massachusetts, to Messrs. M. P. Wilder, S. G. Per- kins, J. P. Cushing, B. V. French, S. Downer, and C. M. Ho- vey, of Boston ; John C. Lee, J. M. Ives, the late Robert Man- ning and his son R. Manning, of Salem ; and Otis Johnson, of Lynn. In Connecticut, to Dr. E. W. Bull, of Hartford ; Mr. S. Ly- man, of Manchester ; and the Rev. H. S. Ramsdell, of Thomp- son. In New York, to Messrs. David Thomas, of Aurora ; J. J. Thomas, of Macedon ; Luther Tucker, and Isaac Dennison, of Albany; Alexander Walsh, of Lansingburgh ; T. II. Hyatt, of Rochester ; R. L. Pell, of Pelham ; C Downing, of New burgh; and Wm. II. Aspinwall, of Staten Island. X PREFACE. In Ohio, to Professor Kirtland, of Cleveland ; Dr. Hildreth, of Marietta ; and Messrs. N. Longworth, C W. Elliott, and A. H. Ernst, of Cincinnati. In Indiana, to the Rev. II. W. Beecher, of Indianapolis. In New Jersey, to Messrs. Thomas Hancock, of Burlington, and J. W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd N. Rogers, Esq., of Baltimore. In Georgia, to James Camak, Esq., of Athens. A. J. D. Highland Gardens, ffemturgk, Jf. T., .May, 1M& ABBREVIATIONS AND BOOKS QUOTED. Arboretum Britannicum, or the Trees and Shrubs of Britain, pictoriall/ and botanically delineated, and scientifically and popularly described Ly J C. Loudon London, 1S45, 8 vols. Svo. Annates de la Sociite a" Horticulture de Paris. — Paris. In monthlv Nob. Svo. from 1S27 to 1S45. A7inales de PInstitut de Fromont. Par le Chevalier Soulange Bodin. Paris, Svo. 1829 to 1S34, f> vol3. Adhim. A Memoir on the cultivation of the Vine in America, and the best mode of making Wine. By John Adlum. 12mo. Washing- ton, 1S2S. Bon Jard. Le Bon Jardinier, pour l'Annee 1S44. Contenant des prin- cipes generaux de culture, etc. Par A. Poiteau and M. Vilmoiin, Paris 12mo. — yearly volume. Busby. A Visit to the principal Vineyards of France and Spain. By Jas. Busby. New York, 12mo. 1835. Bridgeman. The Young Gardener's Assistant. By Thomas Bridgeman. Tenth ed. New York, 1S44, 8vo. Baton rum's Cat. Catalogue des Vegetaux en tout genre dispanible dans I'Etablissement des Freres Baumann, a Bolwiller, 1842. Coxe. A View of the Cultivation of Fruit Trees in the United States, and of the Management of Orchards and Cider. By William Coxe.-- Philadelphia, Svo., 1817. Chaptal. Chemistry applied to Agriculture. By John Anthony Chap- tal. American ed., 12mo. Boston, 1S3"). Cobbett. The American Gardener. By Win. Cobbett. London, 1821. 12mo. Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole- man. Boston, Svo. 1840-41. Dom. Gard. The Domestic Gardener's Manual. By John Towers. Lon- don, 1S39, Svo. Duhamel. Traite des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris, 1768, 2 vols. 4to. Cultivator. The Cultivator, a monthly journal of Agriculture, &.c, Edited by Luther Tucker. Albany, continued to the present time, Svo. Diet. Versuch ein Systematischen Beschreibung in Deutschland vorhan- dener Kernobstsorten. Von Dr. Aug. Fieidr. Ad. Diel. 12mo. 24 vols. 1799 — 1823. Or Candolle, Physiologie Vegetale, ou Exposition des Forces et des Fonc tions vitales des Vegetaux. Par A. P. De CandoUe. Paris, 1832, 3 vols. Svo. Xll ABBREVIATIONS ANL BOOKS QUOTED. . Prodromus Systematis Naturalis Vegetabilis. Paris, 1818— 1830, -I veils, Svo. UAlbret. Corns Tlieorique ct Pratique de la Taille des Arbres Fruitiers. Par D'Albret. Paris, 1S40, 8vo. Forsyth. A Treatise on the Culture and Management of Fruit-trees. B» William Forsyth, 7th ed. London, 1824, Svo. Floy, Lindley's Guide to the Orchard. American ed. with addition* uj Michael Floy. New York, 1833, l2mo. Fesscnden. New American Gardener, containing practical direction? foi the culture of Fruits and Vegetables. By Thos. E. Fessenden. Bos- ton, 1S28, 12mo. Gaid. Mag. The Gardener's Magazine, conducted by J. C. Loudon, in monthly nos. 8vo., 19 vols, to 1844., London. Gard. Chron. The Gardener's Chronicle, and Agricultural Gazette, ed- ited by Professor Lindley, a weekly journal 4to. 5 vols. 1844 to the present time. Hoare. A Practical Treatise on the cultivation of the Grape Vine on open walls. By Clement Hoare. London, 1840, 12mo. Hort. Soc. Cat. See Thompson. Hort. Trans. Transactions of the Horticultural Society of London. Lon- don, 4to. 1815, and at intervals to the present time. Hooker Pomona Londonensis. By William Hooker. London, 1813, 4to. Huyward. The Science of Horticulture. By Joseph Hay ward. London, 1824, Svo. Harris. A Report on the insects of Massachusetts injurious to Vegetation. By Dr. T. W. Harris. Cambridge, 1841, 8vo. Hov. Mag. or H. M. The Magazine of Horticulture, Botany and Ru- ral Affairs. Conducted by C. M. Hovey. Boston, 8vo. monthly nos. 1&34 to the present time. Jonnston. Lectures on Agricultural Chemistry and Geology. By Jas. W F. Johnston. American ed. New York, 12mo. 2 vols. 1842. Jard Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed Paris, 1839, 2 vols. 8vo. Knight Various art : cles in the London Horticultural Transactions. By Thomas Andrew Knight, its late President. Knoop. Pomologie ou description des Arbres Fruitiers. Par Joh. Herm Knoop. Amsterdam, 1771, Fol. Ken. The New American Orchardist. By William Kenrick, Boston, 1844. Kollar. A Treatise on Insects injurious to Gardeners, Foresters and Farmers. By Vincent Kollar, Notes by Westwood. London, 1S40, 12mo. Langley. Pomona, or the Fruit Garden Illustrated. By Batty Langley, London, 1 72 ( J, Folio. Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London 1835, 1 thick vol. 8vo. — . An Encyclopedia of Plants. By the same. London, 1836, 1 thick T0l. SVO. ■ Au Encyclopedia of Agriculture. By the same. London, 1931, 1 thick vol. Svo. ABBREVIATIONS AND BOOKS QUOTED. X1U Loudon Hortus Britannicus. A Catalogue of all the plants in Britain, by the same. London, 8vo. — — . The Suburban Hoi ticulturist By the same. London, 1842, 8vo. • . The Suburban Gardener and Villa Companion. By the same Lon« don, 1838, 1842, 8vo. — ■ . Arboretum et Fruticetura Britannicum. By the same, 3 vols. London, 1838, 8vo. Liebig. Organic Chemistry in its applications to Agriculture and Physi- ology. By Justus Liebig. American ed., Cambridge, 1844, 12ino. Lind A Guide to the Orchard and Kitchen Garden, or an account of the Fruits and Vegetables cultivated in Great Britain. By George Lind- ley. London, 1S31, 8vo. Lindlty. An Int oduction to Botany. By John Lindley. London, 1832, Svo. . An Introduction to the Natural System of Botany. By John Lindley. London, 1835, 2d ed. 8vo. — — . British Fruits. See Pomological Magazine — it is the same work. — . The Theory of Horticulture, or an attempt to explain the Opera tion of Gardening upon Physiological Principles. By John Lindley. London, Svo. 1840. . The same work with Notes by A. Gray and A. J. Downing. New York, 1841, 12mo. L. or Linnaus. Species Plantarum, 5th. ed. Berlin, 1810, 5 vols. 8vo. lAilitur. La Pomone Francaise, ou Traite de la Culture Fran^aisc, ei de la Taille des Arbres Fruitiers. Parle Compte Lelieur. Paris, 1811, bro. Man. The New England Fruit Book. By R. Manning, 2d ed. enlarg- ed by John M. Ives, Salem, 1SJ<1, 12mo. Man. in H. M. Manning's articles in Hovey's Magazine. Mill. The. Gardener's and Botanist's Dictionary. By Philip Miller. — revised by Professor Marty n. London, IS 19, 2 vols. 8vo. Michanx. The North American Sylva, or Descriptions of the Forest Trees of the United States, Canada, &.c. By A. F. Michaux. Paris- 1S19, 3 vols Svo Mlntosh. The Orchard and Fruit Garden. By Charles Mcintosh. Lon- don, IS19, 12mo. JV. Dxih. (The New Duhamel) Traite des Arbres Fruitiers de Duhamel. Nouvelle edition augmentec, etc. Par MM. Poiteau et Turpin, Paris. 5 vols. Folio, 1SUS et seq. JVois. See Jardin Fruitier. JVew England Fanner. A weekly periodical, devoted to Agriculture, Horticulture, &c. Boston, 4to. continued to the present time. O Dvh. See Duhamel. Pom. Mag. or P. M. The Pomological Magazine, or Figures and Des- criptions of the most important varieties of Fruit cultivated in Great Britain. London, IS28, 3 vols 8vo. Pom. Man. The Pomological Manual. By William R. Prince. New York, 1 S3 1,2 vols. Svo. Prince. A Treatise on the Vine. By William R. Prince, New York, 1830. 8vo. XIV ABBREVIATIONS AND BOOKS QUOTED. Prince. A short Treatise on Horticulture. By Wihiam Prince, New York, 1828, 12mo. Phillips. Pomarium Britannicum ; — an Historical and Botanical Account of the Fruits known in Great Britain. By Henry Phillips, London, 1S20, 8vo. Pott, or Poiteau. Pomologie Fran^aise. Recueil dts plus beaux Fruits, cul- tives en France. Par Poiteau. Paris, 1838, and continued in 4to. noa, Rivers. A Descriptive Catalogue of Pears, cultivated by T. Rivers. Saw- bridgeworth, 1S43-44, pamphlet, 8vo. Son. or Ronalds. Pyrus Malus Brentfordienses, or a concise description of Selected Apples, with a figure of each sort. By Hugh Ronalds, London, 1S31, 4to. Ray. Historia Plantarum, a John Ray, M. D., London, 3 vols. Folio, 1636—1704. Revue Horticole. Journal des Jardiniers et Amateurs. Audot, Editeur Paris, 1844, et chaque mois, 12mo. Switzer. The Practical Fruit Gardener. By Stephen Switzer, 1724, Svo Torrey &f Gray. A Flora of North America, containing abridged descrip- tions of all the known plants growing North of the Gulf of Mexico By John Torrey, M.D ,and Asa Gray, M.D., New York, vol. lst,8vo New York, 1840, and still in progress. Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor- ticultural Society of London, 3d ed , London, 1S42. [Prepared with great care by Robert Thompson, the head of the Fruit Department J Thacher. The American Orchardist. By James Thacher, M.D., Boston, 1822, 8vo. Van Mons. Arbres Fruitiers, ou Pomologie Beige Experimentale et Rai- sonnee, Par J. R. Van Mons. Louvain, 1835 — 1S36, 2 vols. 12mo. . Catalogue des Arbres Fruitiers, Descriptif, Abrege. Par J. B. Van Mons, Louvain, 1823. Wildet, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esq., Freai dert of the Massachusetts Horticultural Society. FUUITS AND FRUIT TREES CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT. In our survey of the culture of fruits let us begin at the be- ginning. Gradual amelioration, and the skilful practice of the cultivator, have so filled our orchards and gardens with good fruits, that it is necessary now to cast a look back at the types from which these delicious products have sprung. In the tropical zone, amid the surprising luxuriance of vege- tation of that great natural hothouse, nature offers to man, almost without care, the most refreshing, the most delicious, and the most nutritive fruits. The Plantain and Bananna, excellent either raw or cooked, bearing all the year, and producing upon a rood of ground the sustenance of a family ; the refreshing Guava and Sapodilla ; the nutritious Bread-fruit ; such are the natural fruit trees of those glowing climates. Indolently seated under their shade, and finding a refreshing coolness both from their ever-verdant canopy of leaves, and their juicy fruits, it is not here that we must look for the patient and skilful cul- tivator. But, in the temperate climates, nature wears a harsher and sterner aspect. Plains bounded by rocky hills, visited not only by genial warmth and sunshine, but by cold winds and seasons of ice and snow ; these are accompanied by sturdy forests, whose outskirts are sprinkled with crabs and wild cherries, and festooned with the clambering branches of the wild grape. These native fruits, which at first offer so little to the eye, or the palate, are nevertheless the types of our garden varieties. Destined in these climates to a perpetual struggle with nature, it is here that we find man ameliorating and transforming her. Transplanted into a warmer aspect, stimulated by a richer soil, reared from selected seeds, carefully pruned, sheltered and watched, by slow degrees the sour and bitter crab expands into a Golden Pippin, the wild pear loses- its thorns and becomes a Bergamotte or a Beurre, the Almond is deprived of its bitterness, and the dry and flavourless Peach is at length a tempting and delicious fruit. It is thus only in the face of obstacles, in a climate where nature is not prodigal of perfections, and in the midst of thorns and sloes, that man the gardener arises and forces nature to yield to his art. 1 t IMtODlTCTlON' OF NEW VARIETIES. Those improved sorts of fruit wnich man everywhere causes jo share his civilization, bear, almost equally with himself, the mpress of an existence removed from the natural state. When •eared from seeds they always show a tendency to return to a vilder form, and it seems only chance when a new seedling is >qual to. or surpasses its parent. Removed from their natuial form, these artificially created sorts are also much more liable to .iiseases and to decay. From these facts arises the fruit-garden, with its various processes of grafting, budding and other means of continuing the sort ; with also its sheltered aspects, warm borders, deeper soils, and all its various refinements of art and culture. In the whole range of cares and pleasures belonging to the rarden, there is nothing more truly interesting than the produc- ion of new varieties of fruit. It is not, indeed, by sowing the eeds that the lover of good fruit usually undertakes to stock his garden and orchard with fine fruit trees. Raising new varieties s always a slow, and, as generally understood, a most uncertain node of bringing about this result. The novice, plants and care- fully watches his hundred seedling pippins, to find at last, per- haps, ninety-nine worthless or indifferent apples. It appears to him a lottery, in which there are too many blanks to the prizes. He, therefore, wisely resorts to the more certain mode of grafting from well known and esteemed sorts. Notwithstanding this, every year, under the influences of gar- den culture, and often without our design, we find our fruit trees reproducing themselves ; and occasionally, there springs up a new and delicious sort, whose merits tempt us to fresh trials after perfection. To a man who is curious in fruit, the pomologist who views with a more than common eye, the crimson cheek of a peach, the delicate bloom of a plum, or understands the epithets, rich, melt- ing, buttery, as applied to a pear, nothing in the circle of culture, can give more lively and unmixed pleasure, than thus to pro- duce and to create — for it is a sort of creation — an entirely new sort, which he believes will prove handsomer and better than any thing that has gone before. And still more, as varieties which ori- ginate in a certain soil and climate, are found best adapted to that locality, the production of new sorts of fruit, of high merit, may be looked on as a most valuable, as well as interesting result. Beside this, all the fine new fruits, which, of late, figure so conspicuously in the catalogues of the nurseries and fruit gar- dens, have not been originated at random and by chance efforts. Some of the most distinguished pomologists have devoted years To the subject of the improvement of fruit trees by seeds, and lave attained if not certain results, at least some general BY SEED. 3 laws, which greatly assist us in this process of amelioration. Let us therefore examine the subject a little more in detail. In the wild state, every genus of trees consist of one or more species, or strongly marked individual sorts ; as, lor example, the white birch and the black birch; or, to confine ourselves n or? strictly to the matter in hand, the different species of cherry, the wild or bird cherry, the sour cherry, the mazzard cherry, , and of every va- riety of form and color, yet their efforts with the gooseberry have not produced any thing resembling the common currant. Why do not varieties produce the same from seed ? Why if we plant the stone of a Green Gage plum, will it not always produce a Green Gage ? This is often a puzzling question to the practical gardener, while his every day experience forces him to assent to the fact. We are not sure that the vegetable physiologists will under- take to answer this query fully. But in the mean time we can throw some light on the subject. It will be remembered that our garden varieties of fruits are not natural forms. They are the artificial productions of oui culture. They have always a tendency to improve, but they have also another and a stronger tendency to return to a natural, or wild stale. " There can be no doubt," says Dr. Lindley, " that if the arts of cultivation were abandoned for only a few years, all the annual varieties of plants in our gardens would disappear and be replaced by a few original wild forms." Be- tween these two tendencies, therefore, the one derived from na- ture, and the other impressed by culture, it is easily seen how little likely is the progeny of varieties always to reappear in the same form. Again, our American farmers, who raise a number of kinds of Indian corn, very well know that, if they wish to keep the soits distinct, they must grow them in different fields. Without this precaution they find on planting the seeds produced on the THE VAN nIONS METHOD. 5 yeilow corn plants, that they have the next season a progeny, not of yellow corn alone, but composed of every color and size, yellow, white and black, large and small, upon the farm. Now many of the varieties of fruit trees have a similar power ol intermixing with each other while in blossom, by the dust or pollen of their flowers, carried through the air, by the action jf bees and other causes. It will readily occur to the reader, in considering this fact, what an influence our custom of plant- ing the different varieties of plum or of cherry together in a garden or orchard, must have upon the constancy of habit in ;he seedlings of such fruits. But there is still another reason for this habit, so perplexing to the novice, who, having tasted a luscious fruit, plants, watches and rears its seedling, to find it perhaps, wholly different in most respects. This is the influence of grafting. Among the great number of seedling fruits produced in the United States, there is found occasionally a variety, perhaps a plum or a peach, which ■vill nearly always reproduce itself from seed. From some for- :unate circumstances in its origin, unknown to us, this sort, in becoming improved, still retains strongly this habit of the natu- ral or wild form, and its seeds produce the same. We can call to mind several examples of this ; fine fruit trees whose seeds have established the reputation in their neighborhood of fidelity to the sort. But when a graft is taken from one of these trees, and placed upon another stock, this grafted tree is found to lose its singular power of producing the same by seed, and becomes like all other worked trees. The stock exercises some, as yet, unexplained power, in dissolving the strong natural habit of the variety, and it becomes like its fellows, subject to the laws of its artificial life. When we desire to raise new varieties of fruit, the common practice is to collect the seeds of t he finest tahle fruits — those sorts whose merits are every where acknowledged to be the highest. In proceeding thus we are all pretty well aware, that the chances are generally a hundred to one against our obtain- \\\'Z any new variety of great excellence. Before we offer any ailvice nn rearing seedlings let us examine briefly the practice and views of two distinguished horticulturists abroad, who have paid more attention to this subject than any other persons what- ever ; Dr. Van Mons of Belgium, and Thos. Andrew Knight, Esq., the late President of the Horticultural Society of London. The Van Mons Theory. Dr. Van Mons. Professor at Louvain, devoted the orrater part of his life to the amelioration of fruits. His nurserii s contained in 1823, no less than two thousand seedlings of merit. His perseverance was indefatigable, and experimenting mainly on 8 PRODUCTION OF NEW VARIETIES Pears, he succeeded in raisins an immense number ot new varieties of high excellence. The, Beurre" Diel, De Louvain, Frederic of Wurteinberg, &c, are a few of the many well mown sorts which arc the result of his unwearied labours. Van Mons theory may be briefly stated as follows: All fine fruits are artificial products ; the aim of nature, in a wild state, being only a healthy, vigorous state of the tree, and perfect seeds for continuing the species. It is the object of cul- ture, therefore, to subdue, or enfeeble this excess of vegetation ; to lessen the coarseness of the tree ; to diminish the size of the seeds ; and to refine the quality and increase ihe size of the flesh or pulp. There is always a tendency in our varieties of fruit trees to return by their seeds towards a wild state. This tendency is most strongly shown in the seeds borne by eld fruit-trees. And " the older the tree is of any cultivated variety of Pear," says Dr. Van Mons, " the nearer will the seedlings, raised from it, approach a wild state, without however ever being able to return to that state." On the other hand, the seeds of a young fruit tree of a good sort, being itself in the state of amelioration, have the least ten- dency to retrograde, and are the most likely to produce improved sorts. Again, there is a certain limit to perfection in fruits. When this point is reached, as in the finest varieties, the next genera- tion will more probably produce bad fruit, than if reared from seeds of an indifferent sort, in the course of amelioration. While, in other words, the seeds of the oldest varieties of good fruit mostly yield inferiour sorts, seeds taken from recent varie- ties of bad fruit, and reproduced uninterruptedly for several gene- rations, will certainly produce good fruit. With these premises, Dr. Van Mons begins by gathering hia seeds from a young seedling tree, without paying much regard to its quality, except that it must be in a state of variation ; that is to say, a garden variety, and not a wild sort. These lie sows in a seedbed or nursery, whore he leaves the seed Hi ga until they attain sufficient size to enable him to judge of their character. He then selects those which appear the most pro- mising, plants them a few feet distant in the nursery, and awaits their fruit. Not discouraged at finding most of them of mediocre quality, though differing from the parent, he gathers the first seeds of the most promising and sows them again. The next generation comes more rapidly into bearing than the first, and shows a greater number of pn traits. Gathering imme- diately, and sowing the seeds of tins generation, he produces a third, then a fourth, and even a fifth generation, uninterruptedly, from the original sort. Each generation he finds to come more quickly into bearing that the previous one, (the 5th sowing o.' THE VAN MO:NS METHOD. pears fruiting at 3 years,) and to produce a greater number of valuable varieties ; until in the fifth generation the seedlings are nearly all of great excellence. Dr. Van Mons found the pear to require the longest time to attain perfection, and he carried his process with this fruit through five generations. Apples he found needed but foui races, and peaches, cherries, plums, and other stone fruits, were brought to perfection in three successive reproductions from the seed. It will be remembered that it is a leading feature in this theory that, in order to improve the fruit, we must subdue or enfeeble the original coarse luxuriance of the tree. Keeping this in mind, Dr. Van Mons always gathers his fruit before fully ripe, and allows them to rot before planting the seeds, in order to refine or render less wild and harsh the next generation. In transplanting the young seedlings into quarters to bear, he cuts off the tap root, and he annually shortens the leading and side branches, besides planting them only a few feet apart. All this lessens the vigour of the trees, and produces an impression upon the nature of the seeds which will be produced by their first fruit ; and, in order to continue in full force the progressive variation, he allows his seedlings to bear on their own roots.* Such is Dr. Van Mons' theory and method for obtaining new varieties of fruit. It has never obtained much favour in Eng- land, and from the length of time necessary to bring about its results, it is scarcely likely to come into very general use here. At the same time it is not to be denied that in his hands it has proved a very successful mode of obtaining new varieties. It is also undoubtedly true that it is a mode closely founded on natural laws, and that the great bulk of our fine varieties have originated, nominally by chance, but really, by successive reproductions from the seed in our gardens. It is not a little remarkable that the constant springing up of fine new sorts of fruit in the United States, which is every day growing more frequent, is given with much apparent force as a proof of the accuracy of the Van Mons theory. The first colo- nists here, who brought with them many seeds gathered froui the Lest old varieties of fruits, were surprised to find their seed lings producing only very inferiour fruits. These seedlings hac returned by their inherent tendency almost to a wild state. B} rearing from them, however, seedlings of many repeated gene- rations, we have arrived at a great number of the finest apples ; * " 1 have found this art to consist in regenerating in a direct line of descent, and as rapidly as possible an ini proving variety, taking care that there be no in- terval between the generations. To sow, to re-sow, to sow again, to sow perpetu- ally, in short to do nothing but sow, is the practice to be pursued, and which can- not be departed from : and in short this is the whole secret of the art I have em rioyed." — Van Mons' Arbre-i Fruiliers, 1. p. 223. 2 8 PRODUCTION OF NEW VARIETIES. pears, peaches &nd plums. According to Dr. Van Mons, had this process been continued uninterruptedly, from one generation to the next, a much shorter time would have been necessary for the production of first rate varieties. To show how the practice of chance sowing works in the other hemisphere, it is stated by one of the most celebrate 1 oi the old writers on fruits, Duhamel of France, that he had been in the habit of planting seeds of the finest table pears for fifty years without ever having produced a good variety. These seeds were from trees of old varieties of fruit. The American gardener will easily perceive, from what we have stated, a great advantage placed in his hands at the present time for the amelioration of fruits by this system. He will see that, as most of our American varieties of fruit are the re- sult of repeated sowings, more or less constantly repeated, he has before him almost everyday a part of the ameliorating pro- cess in progress ; to which Dr. Van Mons, beginning de novo, was obliged to devote his whole life. Nearly all that it is ne- cessary for him to do in attempting to raise a new variety of ex- cellence by this simple mode, is to gather his seeds (before they are fully ripe,) from a seedling sort of promising quality, though not yet arrived at perfection. The seedling must be quite young — must be on its own root (not grafted ;) and it must be a healthy tree, in order to secure a healthy generation of seed- lings. Our own experience leads us to believe that he will scarcely have to go beyond one or two generations to obtain fine fruit. These remarks apply to most of our table fruits common- ly cultivated. On the other hand, our native grapes, the Isabella, Catawba, &c, which are scarcely removed from the wild state, must by this ameliorating process be carried through several successive generations before we arrive at varieties equalling the finest foreign grapes ; a result, which, judging from what we see in progress, we have every reason speedily to hope for. Jn order to be most successful in raising new varieties by suc- cessive reproduction, let us bear in mind that we must avoid— 1st, the seeds of old fruit trees ; 2d, those of grafted fruit trees; and 3d, that we have the best grounds for good results when we gather our seeds from a young seedling tree, which is itself ra- ther a perfecting than a perfect fruit. It is not to be denied that, in the face of Dr. Van Mon's theory, in this country, new varieties of rare excellence are sometimes obtained at once by planting the seeds of old grafted varieties ; thus the Lawrence's Favourite, and the Columbia plums, were raised from seeds of the Green Gage, one of the oldest European varieties. Such are the means of originating new fruits by the IJelgian mode Let us now examine another more direct, more interest- ing, and more scientific pjocess — cross-breeding ; a mode almost CROSS-BREEDING. 9 aniversally pursued now by skilful cultivators, in producing new and finer varieties of plants ; and which Mr. Knight, the most distinguished horticulturist of the age, so successfully prac- tised on fruit trees- Cross-breeding. In the blossoms of fruit-trees, and of most other plants, Iho seed is the offspring of the stamens and pistil, which may be considered the male and female parents, growing in the same flower. Cross-breeding is, then, nothing more than removing out of the blossom of a fruit tree the stamens, or male parents, and bringing those of another, and different variety of fruit, and dusting the pistil or female parent with them, — a process suffi- ciently simple, but which has the most marked effect on the seeds produced. It is only within about fifty years that cross-breeding has been practised ; but Lord Bacon, whose great mind seems to have had glimpses into every dark corner of human know- ledge, finely foreshadowed it. " The compounding or mixture of plants is not found out, which, if it were, is more at command than that of living creatures ; wherefore, it were one of the most notable discoveries touching plants to find it out, for so you mav have great varieties of fruits and flowers yet unknown." a., i In figure 1, is shown the blossom of the Cherry. The central portion, a, connected directly with the young fruit, is the pistil. The numerous surrounding threads b, are the stamens. The summit of the stamen is called the anther, and secretes the powdery substance called pollen. The pistil, has at its base, the Kg. l. embryo fruit, and at its summit, the stigma. The use of the stamens is to fertilize the young seed contained at the base of the pistil ; and if we fertilize the pistil of one variety of fruit by the pollen of another, we shall obtain a new variety partaking intermediately of the qualities of both parents. Thus, among fruits owing their origin directly to cross-breeding, Coe'a Golden Drop Plum, was raised from the Green Gage, impreg- nated by the Magnum Bonum, or Egg plum ; and the Elton cherrv, from the Bigarrieu, impregnated by the White Heart.* Mr. Knight was of opinion that the habits of the new variety would alwavs be found to partake most strongly of the constitu- tion, and habits of the female parent. Subsequent experience does not fully confirm this, and it would appear that the parent * The seedlings sometimes most resemble one parent sometimes the other ; but more frequently share the qualities of both. Mr. Coxe describes an Apple, a e.russ between a Newtown Pippin and a Russet, the fruit of whi< h resembled ex- ternally at one end the Russet and at the other the Pippin, and the flavour at either tnd corresponded exactly with the character jf the exteriiur. ' 10 PRODUCTION OF N.rSW VARIETIES. whose character is most permanent, impresses its form most for cibly on the offspring. The process of obtaining cross-brel seeds of fruit trees is v<-n<- easily performed. It is only necessary when the tree bloom".,- which we intend to be the mother of the improved race, to select a blossom or blossoms growing upon it not yet fully expanded. With a pairof scissors, we cut out and remove all the anthers. The next day, or as soon as the blossom is quite expanded, we collect, with a camel's hair brush, the pollen from a fully blown flower of the variety we intend for the male parent, applying the pollen and leaving it upon the stigma or point of the pistil. If your trees are much exposed to those busy little meddlers, the bees, it is well to cover the blossoms with a loose bag of thin gauze, or they will perhaps get beforehand with you in your experiments in cross-breeding. Watch the blossoms closely as they open, and bear in mind that the two essential points in the operation are ; 1st, to extract the anthers carefully, before they have matured sufficiently to fertilize the pistil ; and, 2d, to apply the pollen when it is in perfection, (dry and powdery,) and while the stigma is moist. A very little practice will enable the amateur to juuVe of these points. There are certain limits to the power of crossing plants. What is strictly called a cross-bred plant or fruit is a sub- variety raised between two varieties of the same species. There are, however, certain species, nearly allied, which are capable of fer- tilizing each other. The offspring in this case is called a hybrid. or mule, and does not always produce perfect seeds. " This power of hybridising," says Dr. Lindley, « appears to be much more common in plants than in animals. It is, however, in o- e . neral only between nearly allied species that this intercourse can take place ; those which are widely different in structure and constitution not being capable of any artificial union. Thus the dilferent species of Strawberry, of the gourd or melon family, intermix with the greatest facility, there "being a great accord' ance between them in general structure, and constitution. But no one has ever succeeded in compelling the pear to fertilize the apple, nor the gooseberry the currant. And as species that are very dissimilar appear to have some natural impediment which prevents their reciprocal fertilization, so does this obstacle, of whatever nature it may be, present an insuperable bar to the in- tercourse of the different genera. All the stories that are cur- rent as to the intermixture of oranges and pomegranates, of roses and black currants, and the like, may therefore be set down to pure invention." In practice, this power of improving varieties by crossing is very largely resorted to by gardeners at the present day. Not only in fruit trees, but in ornamental trees, shrubs, and plants, and especially in florists' flowers, it has been carried to a greal CROSS-BREEDING. II extent. The great number of new and beautiful Roses, Azaleas Camellias, Fuchsias, Dahlias, and other flowering plants so splendid in colour, and perfect in form, owe their origin to care- ful cross-breeding. In the amelioration of fruits it is by far the most certain, and satisfactory process yet discovered. Its results are more speedily obtained, and correspond much more closely to our aim, than .hose procured by successive reproduction. In order to obtain a new variety of a certain character, it is Dnly necessary to select two parents of well known habits, and which are both varieties of the same, or nearly allied species, and cross them for a new and intermediate variety. Thus, if wo have a very early, but insipid, and worthless sort of pear, and desire to raise from it a variety both early and of fine flavour, we should fertilize some of its pistils, with the pollen of the best flavoured variety of a little later maturity. Among the seed- lings produced, we should look for early pears of good quality, and at least for one or two varieties nearly, or quite as early as the female parent, and as delicious as the male. If we have a very small, but highly flavoured pear, and wish for a larger pear with a somewhat similar flavour, we must fertilize the first with the pollen of a large and handsome sort. If we desire to impart the quality of lateness to a very choice plum, we must look out for a late variety, whether of good or bad quality, as the mother, and cross it with our best flavoured sort. If we desire to impart hardiness to a tender fruit, we must undertake a cross between it and a much hardier sort ; if we seek greater beauty of colour, or vigour of growth, we must insure these qualities bv selecting one parent having such quality strongly marked. As the seeds produced by cross fertilization are not found to produce precisely the same varieties, though they will nearly all partake of the mixed character of the parents, it follows that we shall be most successful in obtaining precisely all we hope for in the new race, in proportion to the number of our cross-bred seedlings ; some of which may be inferiour, as well as some superiour to the parents. It is always well, therefore, to cross several flowers at once on the same plant, when a single blossom does not produce a number of seeds. We should observe here, that those who devote their time to raising new varieties, must bear in mind that it is not always by the first fruits of a seeding that it should be judged. Some of the finest varieties requ re a considerable age before their best qualities develop themselves, as it is only when the tree has arrived at some degree of maturity that its secretions, either for flower, or fruit, are perfectly elaborated. The first fruit of the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, was pronounced worthless when first exhibited to the Lcndon Horticultural Society ; its quality now proves that the tree was not then of sufficient age to produce its fruit in perfection. 12 PROPAGATION. CHAPTER II. PROPAGATION OF VARIETIES. GRAFTING. BUDDING. CtnTTNOS. LAYERS AND SUCKEES. After having obtained a new and choice kind of fruit, which in our hands is perhaps only a single tree, and which, as we have already shown, seldom produces the same from seed, the next inquiry is how to continue this variety in existence, and how to increase and extend it, so that other gardens and coun- tries may possess it as well as ourselves. This leads us to the subject of the propagation of fruit trees, or the continuation of varieties by grafting and budding. Grafting and budding are the means in most common use for propagating fruit trees. They are, in fact, nothing more than inserting upon one tree, the shoot or bud of another, in such a manner that the two may unite and form a new compound. No person having any interest in a garden should be unable to per- form these operations, as they are capable of effecting transfor- mations and improvements in all trees and shrubs, no less valu- able, than they are beautiful and interesting. Grafting is a very ancient invention, having been well known and practised by the Greeks and Romans. The latter, indeed, describe a great variety of modes, quite as ingenious as any of the fanciful variations now used by gardeners. The French who are most expert in grafting, practice occasionally more than fifty modes, and within a few years have succeeded pes fectly in grafting annual plants, such as the tomato, the dahlia, and the like. The uses of grafting, and budding, as applied to fruit trees, may be briefly stated as follows : 1. The rapid increase or propagation of valuable sorts of fruit not easily raised by seeds, or cuttings, as is the case with nearly all varieties. 2. To renew or alter the heads of trees, partially or fully grown, producing in two or three years, by heading-in and grafting, a new head, bearing the finest fruit, on a formerly worthless tree. 3. To render certain foreign and delicate sorts of fruit more hardy by grafting them on robust stocks of the same species na- tive to the country, as the foreign grape on the native. And to produce fine fruit in climates or situations not naturally favour. Rble by grafting on another species more harder ; as in a cool GRAFTING. 13 climate and damp strong soil, by working the Peach on the Plum. 4. To render dwarf certain kinds of fruit, by grafting them on suitable stocks of slower growth, as in the case of the Pear on the Quince, the Apple on the paradise stock, &c. 5. By grafting several kinds on the same iree, to be able to have a succession of fruit, from early to late, in a small garden. 6. To hasten the bearing of seedling varieties of fruit, or of such as are a long time in producing fruit, by grafting them on the branches of full grown, or mature bearing trees. Thus a seedling pear, which would not produce fruit on its own root in a dozen years, will generally begin to bear the third or fourth year, if grafted on the extremity of the bearing branches of a mature tree. The proper time for grafting fruit trees is in the spring, as soon as the sap is in motion, which commences earliest with the Cherry and Plum, and ends with the Pear and Apple. The pre- cise time of course varies with the season and the climate, but is generally comprised from February to the middle of April. The grape vine, however, which suffers by bleeding, is not usu ally grafted until it is in leaf. The most favourable weather for grafting is a mild atmosphere with occasional showers. The scions are generally selected previously ; as it is found in nearly all kinds of grafting by scions, that success is more complete when th^ stock upon which they are placed is a little more advanced — the sap in a more active state than ii the scion. To secure this, we usually cut the scions very early in the spring, during winter, or even in the autumn, bui ving their lower ends in the ground in a shaded place, or keeping them in fine soil in the cellar till wanted for use. In cutting scions, we choose straight thrifty shoots of the last year's growth, which may remain entire until we commence grafting, when they may be cut into scions of three or four buds each. In se- lecting scions from old trees it is always advisable to choose the most vigorous of the last year's shoots growing near the centn; or top of the tree. Scions from sickly and unhealthy branches should be rejected, as they are apt to carry with them this feeble and sickly state. Scions taken from the lower bearing branches will produce fruit soonest, but they will not afford trees of sa handsome a shape, or so vigorous a growth, as those taken from the thrifty upright shoots near the centre or top of the tree. Nurserymen generally take their scions from young grafted trees in the nursery-rows, these being usually in better condition than those taken from old trees not always in a healthy state. The stock for grafting upon, is generally a tree which haa been standing, at least for a year previously, on the spot where il is grafted, as success is much less certain on newly moved tree* 2 14 PROPAGATION. In the case, howevpr, of very small trees or stocks, which are grafted below the surface of the ground, as is frequently the practice with the Apple in American nurseries, the stocks are grafted in the house in winter, or early spring, put away care- fully in a damp cellar, and planted out in the spring ; but this method is only successful when the loot is small, and when the top of the stock is taken off, and the whole root is devoted to supplying the graft with nourish nent. The theory of grafting is based on the powe? of union between the young tissues, or organizable matter of growing wood. When the parts are placed nicely in contact, the ascending sap of the stock passes into and sustains life in the scion ; the buds of the latter, excited by this supply of sap and the warmth of the sea- son, begin to elaborate and send down woody matter, which, passing through the newly granulated substance of the parts in contact, unites the graft firmly with the stock. " If," says De Candolle, " the descending sap has only an incomplete analogy with the wants of the stock, the latter does not thrive, though the organic union may have taken place ; and if the analogy be- tween the alburnum of stock and scion is wanting, the organic union does not operate ; the scion cannot absorb the sap of the stock and the graft fails." Grafting therefore is confined within certain limits. A scion from one tree will not, from the want of affinity, succeed on every other tree, but only upon those to which it is allied. We are, in short, only successful in budding or grafting where there is a close relationship and similarity of structure between the stock and the scion. This is the case with varieties of the same species, which take most freely, as the different sorts of Apple ; next with the different species of a genus as the Apple and the Pear, which grow, but in which the union is less complete and permanent ; and lastly with the genera of the same natural family, as the Cherry on the Plum — which die after a season or two. The ancients boasted of Vines and Apples grafted on Poplars and Elms ; but repeated experiments, by the most skilful cultivators nf modern times, have clearly proved that although we may, ~,«e in a thousand trials, succeed in effecting these ill assorted wurons, yet the graft invariably dies after a few months growth.* The range in grafting or budding, for fruit trees in ordinaiy The classical horticulturist will not fail to recall to mind Pliny's account of the tree in the garden of Lucullus, grafted in such a manner as to bear Olives, Almonds, Apples, Pears, Plums, Figs, and Grapes. There is little doubt, however, that this was some ingenious deception — as to this day the Italian gardeners pre- tend to sell Jasmines, Honeysuckles, &c, growing together and grafted on Orangea and Pomegranates. This is ingeniously managed, for a short lived effect, by intro- ducing the stems of these smaller plants through a hole bored up the centre of the Hock of the trees — their roots being in the same soil, and their stems, which aftera ttttle growth fill up these boles, appears ig as if really grafted, GRAFTING. 15 jultare is as the following ; Apples, on apple or crab seedlings for ororards (standards,) or on Paradise apple stocks, for dwarfs ; Pears, on pear seedlings for common culture, or Quince stocks for d\% arfs, and sometimes on the thorn for clayey soils ; Peaches, on thdrown seedlings for standards or for orchards; on Almonds, for hot and dry climates ; on Plums in cold or moist soils, or to secure them against the worm ; Apricots, on Plum stocks, to render them hardy and productive, or on their own seedlings to render them long-lived. Nectarines are usually worked on the Peach or Plum ; and Cherries on mazzard seedlings ; or some- times on the Perfumed Cherry for dwarfs. The manual operation of grafting is performed in a very easy and complete manner when the size of the stock, or branch to be grafted, corresponds pre- cisely with that of the scion. In this case, which is called splice grafting, it is only necessary with a smooth sloping cut, upwards on the stock a, and downwards on the scion b, Fig. 2, to make the two fit precisely, so that the inner bark of one corres- pondsexactly with that of theother, to bind them firmly together with a strand of matting, and to cover the wound entirely with grafting clay or wax, and the whole is finished. In this, which is one of the neatest modes, the whole forms a complete union nearly at once ; leaving scarcely any wounded part to heal over. But, as it is only rarely that the stock is of so small a size as to fit thus perfectly to the scion, the operation must be varied somev hat, and requires more skill. The method in most com- mon use to cover all difficulties, is called tongue Splice grafting, grafting. We may remark here that grafting the shoots of Peaches, Nectarines and Apricots, owing to their large pith is more difficult than that of other fruit trees. A variation of splice-grafting, Fiff. 3, has been invented to obviate this. This consists in selecting the scion a, so as to leave at its lower end about a fourth of an inch of two years old wood which is much firme \ The bottom of the slope on the stock is cut with a dove-tail notch b, into which the scion is fitted. Tongue grafting, (or whip-grafting,) Fig. 4, resembles very nearly splice-grafting, except, instead of the simple splice, a tongue is made to hold the two together moie firmly. In order to understand this method let us explain it a lit- tle in detail. Fijr. 3. Splice grafting the jieacK 13 PROPAGATION. Fig. 3. Tongue-grafting, progresssive stages. Having chosen your stock of the proper size, cut it off at the point t/here, a, it appears best to fix the graft. If the stock is quite small, it may be within three or four inches of the ground. Then, with a very sharp knife, make a smooth cut upwards b, about two inches in length. Next make a slit, from the top of t 1 is cut about one fourth of the way downwards, c, taking out a thin tongue of wood. Cut the scion four or five inches long, or so as to nave three buds ; then shape the lower end with a single smooth sloping cut, e, about the same length as that on the stock, and make the tongue upward f, to fit in the downward slit of the stock. Now apply the scion accurately to the stock making the inner hark of the scion Jit exactly the inner bark of the stock, at least on one side, g. Without changing their position, tie them together carefully with a piece of bass-matting, or tape h. And finally cover the wound with well prepared grafting-clay or wax, i. This ball of clay should more than cover the union, by an inch ab)ve and below, and should be about an inch thick. If graft- ing-wax is used, the covering need not be above half an inch thick. In a month's time, if the graft has taken, it will be expanding its leaves and sending out shoots. It will then be necessary to rub or cut off all shoots between the ball and the ground, if it is a small stock, or all those which would rob it of a principal share of nourishment, if upon a large tree. If the scion or stock is very weak, it is usual to leave one or two other buds for a time, to assist in drawing up the sap. About the middle of July, after a rainy day, you may remove the ball of day, and, if the graft ia GRAFTING. 17 securely united, also the bandage ; and the angle left at the top of the stock, a, should now be cut off smoothly, in order to allow the bark of the stock and the scion to heal neatly over the whole wound. Though it is little attended to in common practice, the ama- teur will be glad to know that the success of a graft is always greatly insured by choosing the parts so that a bud is left near the top of the stock, k, and another near the bottom of the scion, I. These buds attract the rising sap to the portions where they are placed, form woody matter, and greatly facilitate the union of the ■arts near them ; the upper part of the stock, and the lower part of the scion, being the portions soonest liable to perish from a want of nourishment.* Cleft grafting is a very easy though rather clumsy mode, and is in more common use than any other in the United States. It is chiefly practised on large stocks, or- trees the branches of which have been headed back, and are too large for tongue-grafting. The head of the stock is first cut over horizontally with the saw, and smoothed with a knife. A cleft about two inches deep is then made in the stock with a hammer and splitting-knife. The scion is now prepared, by sloping its lower end in the form of a wedge about an inch and half long, leaving it a little thicker on the outer edge. Opening the cleft with the splitting knife, or a small chisel for that purpose, push the scion carefully down to its place, fittino- ; 's inner bark on one side to that of one side of the stock. When the stock is large, it is usual to insert two scions, Fig. 4. On withdraw- ing the chisel, the cleft closes firmly on the scions, when the graft is tied and clayed in the usual manner. Apple stocks in many American nurseries, are grafted in great quantities in this mode — the stocks being previously taken out of the ground, headed down very near the root, cleft grafted with a single scion, sloping off with an oblique cut the side of the stock opposite that where the graft is placed, and then planted at once in the rows so as to allow only a couple of buds of the scion to appear above ground. It is not usual with many, either to tie, or clay the grafts in this case, as the wound is placed below the sutlkce ; but when this plan is adopted, the grafts must be set * In grafting large quantities of young trees when stocks are scarce, it is not an unusual practice in some nurseries to tongue or whip-graft upon small jneces of rrivts of the proper sort of tree, planting the same in the earth as soon as grafted. Indeed, Dr. Van Mons considers this the most complete of all modes, with regaid to the perfect condition of the grafted sort ; 1st. because the smallest quantity ol the stork is used ; and 2d. because tie lower part of the scion being thus placed in the eround, after a time it throws out fibres from that portion, and so at last \* actually growing on its own roots. 18 PROPAGATION. and the trees planted at once, drawing the well pulverized soil with great care around the graft. Another way of grafting apple stocks, common in some western nurseries, consists in tongue-grafting on seedling stocks of very small size, cut hack almost to the root. This is performed in winter, hy the fire- suie — the grafts carefully tied, and the roots placed in the cel- lar, in sand, till spring, when they are planted, (he top of the graft just above ground. Grafting the Vine is attended with great success in the cleft manner if treated as follows. Cut your scions during the winter or early spring, keeping them partially buried in a cool damp cellar till wanted. As soon as the leaves of the old vine or stock are fully expanded, and all danger of bleeding is past — say ahout the 10th of June, cut it off smoothly below the surface of the ground, and split the stock and insert one or two scions in the usual manner, binding the cleft well together if it does not close firmly. Draw the soil carefully over the whole, leaving two or three buds of the scion above the surface. If the root of the stock is a strong native grape, the graft will frequently grow ten or fifteen feet during 'he first season, and yield a fair crop the second year. The Vine may also be grafted with good success at the usual season if grafted below the ground, but above ground, it should not be attempted, on account of bleeding, until the leaves are nearly expanded. Saddle grafting, Fig. 5, consists in cutting the top of the stock in the form of a wedge, splitting the scion and thinning away each half to a tongue shape, placing it astride the stock, and fitting the two, at least on one side, as in tongue-grafting. This mode offers the largest surface for the junc- tion of the scion and stock, and the union is very perfect. Mr. Knight, who practised it chiefly upon Cherry trees, states that he has rarely ever seen a graft fail, even when the wood has been so succulent and immature as to preclude every hope of success hy any other mode. A variety of this mode, for stocks larger than the scions, is practised with much success in Eng- land after the usual season is past, and when the bark of the stock separates readily. " The scion, which must be smaller than the stock, is split up between two or three inches from its lower end, so as to have one side stronger than the other. This strong side is then properly prepared and introduced between the bark and the wood ; while the thinner division is fitted to the op- posite side of the stock." The graft, thus placed, receives a Fig. 5. Saddle grafting. BUDDING. 1» large supply of the sustaining fluid from the stock, and the union is rapid ; while the wound on the stock is speedily covered by a new layer of bark from that part of the scion which §\ands astride it. Grafting clay is prepared by mixing one third horse- dung free from straw, and two' thirds clay, or clayey loam, with a little hair, like that used in plaster, to pre- vent its cracking. Beat and temper it for two or three days, until it is thoroughly incorporated. When used, it should be of such a con- sistency as to be easily put on and shaped with the hands. Grafting wax of excellent quality we have made by melting together three parts of bees-wax, three parts of rosin and two parts tallow. While yet warm it may be worked with the aid of a lit- tle water, like shoemaker's «^ wax, by the hand. The Fig. 6. Saddle grafting targe stocks. common grafting wax of the French gardeners is of two kinds. The first, is melted and laid on with a brush in a fluid state, and is made of half a pound of pitch, half a pound of bees-wax, and a pound of cow-dung boiled together. The second, which ia spread while warm on strips of coarse cotton, or strong paper, and wrapped directly about the graft, answering at once to tie and to protect it, is composed of equal parts of bees-wax, tur- pentine, and resin. The grafting wax most commonly used here is made-of tallow, bees-wax, and resin, in equal parts, or, as many prefer, with a little more tallow to render it pliable. Grafting wax is a much neater and more perfect protection than grafting clay, but the trifling cost of the latter, where a great deal of work is to be done, accounts for its greater use by n irserymen, and gardeners generally. Budding. Budding {inoculating, of the old authors) differs from common f rafting not the least in its nature or effects. Every bud is a hslinet individual, capable of becoming a tree under favourable 20 i S.OFAGATI0N. circumstances. In grafting, we use a branch, composed of seve. ral buds with a considerable quantity of bark and wood ; whil« in budding, we employ but a single bud, with a very small quan tity of the adjoining bark and wood. The advantages of budding fruit trees, compared with grafting, are so considerable, that in tliis country it is ten times as much practised. These are, first, the great rapidity with which it is performed ; a skilful budder, with a clever boy following him to tie the buds, being able to work from a thousand to twelve hundred young nursery stocks in a day. 2d. The more convenient sea- son at which it is performed, in all countries where a short spring crowds garden labours within a small space. 3d. Being able to perform the operation without injuring the stock in case of failure, which is always more or less the case in stocks headed down for grafting. 4th. The opportunity which it affords, when performed in good season, of repeating the trial on the same stock. To these we may add that budding is universally preferred here ibi all stone fruits, such as Peaches, Apricots, and the like, as these require extra skill in grafting, but are budded with great ease. The proper season for budd. ng fruit trees in this country is from the first of July to the mi Idle of September ; the different trees coming into season as follows ; Plums, Cherries, Apri- cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines and Peaches. Trees of considerable size will require budding earlier than young seedling stocks. But the opera- tion is always, and only, performed when the bark of the stock parts or separates freely from the icood, and when the buds of the current year's growth are somewhat plump, and the young wood is growing firm. Young stocks in the nursery, if thrifty, are usually planted out in the rows in the spring, and budded the same summer or autumn. Before commencing you should provide yourself with a budding knife, Fig. 7, (about four and a half inches long,) having a rounded blade at one end, and an ivory handle terminating in a thin rounded edge called the haft, a, at the other. In choosing your buds, select thrifty shoots that have nearly done growing, and prepare what is called a stick of buds, Fig. 8, by cutting ofT a few of the imperfect buds at the lower, and such as may be yet too soft at the upper ends, leaving only smooth well developed single buds ; double buds being fruit- bud.-,. Cut off the leaves, allowing about half an inch of the foot stalks to remain for convenient 1 ? IIP Inserting the buds. Some strands of bass-matting F «T 7 tc i/T** a ^ out twelve or fourteen inches long, previously BUDDI1VG. 21 r" soaked in water to render them soft and pliable, (or in the absence of these some soft woollen yarn,) must also be at hand for tying the buds Shield or T budding is the most approved mode in all countries. A new variety of this method now generally practised in this country we shall describe first as being the simplest and best mode for fruit trees. American shield budding. Having your stick of buds ready, choose a smooth portion of the stock. When the latter is small, let it be near the ground, and, if equally convenient, select also the north side of the stock, as less exposed to the sun. Make an upright incision in the bark from an inch to an inch and a half long, and at the top of Inis make a cross cut, so that the whole shall form a T. From the stick of buds, your knife being very sharp, cut a thin, smooth slice of wood and bark containing a bud, Fig. 9, a. With the ivory haft of your bud- ding knife, now raise the bark on each side of the inaision just wide enough to admit easily the pre- pared bud. Taking hold of the footstalk of the leaf, insert the bud under the bark, pushing it gently pv_ down to the bottom of the incision. If the upper stick of bud*. portion of the bud projects above the horizontal part of the T, cut it smoothly off now, so that it may completely fit, b. A bandage of the soft Y matting is now tied pretty firmly over the whole wound, Fig. 10, commencing at the bottom, and leaving the bud, and the footstalk of the leaf only exposed to the light and air. Common shield-budding, Fig. 11, practised in all gardens in Europe, differs from the foregoing only in one respect — the removal of the slice of wood contained in the bud. This is taken out with the point of the knife, holding the bud or shield by the leaf stalk, with one hand, inserting the knife under the wood at the lower extremity, and then raising and drawing out the wood by bending it upwards and downwards, with a slight jerk, until it is loosened from the bark ; always taking care that a small portion of the wood re- mains behind to fill up the hollow at the base or heart of the bud. The bud thus prepared is in- serted precisely as before described. The American variety of shield budding is found greatly peferable to the European mode, at least for this climate. Many sorts of fruit trees, especially Plums and Cherries, nearly mature Fi &- 10 * Fig. 9. American shield buddi/i". 22 PROPAGATION. Fur. 11. tlieir growth, and require to be budrled in tho hottest part of our summer. In the old method, the bud having only a shield of bark with but a particle of wood in the heart of tho bud, is much more liable to bo destroyed by heat, or dryness, than when the slice of wood is left behind in the American way. Taking out this wood is always an operation inquiring some dex- terity and practice, as few buds grow when their eye, or heart wood is damaged. The American method, therefore, requires less skill, can be done earlier in the season with younger wood, is performed in much less time, and is uniformly more successful. It has been very fairly tested upon hundreds of thousand fruit trees, in our gardens, for the last twenty years, and, although practised English budders noming here, at first are greatly prejudiced against it, as being in direct opposition to one of the most essential features in the old mode, yet a fair trial has never failed to convince them of the superiority of the new. After treatment. In two weeks after the operation you will be able to see whether the hud has taken, by its plumpness and freshness. If it has failed, you may, if the bark still parts readily, make another trial ; a clever budder will not lose more than 6 or S percent. If it has succeeded, after a fortnight more has elapsed, the bandage must be loosened, or if the stock has swelled much, it should be removed altogether. When bud- ding has been performed very late, we have occasionally found it an advantage to leave the bandage on during the winter. As soon as the buds commence swelling in the ensuing spring, head down the stock, with a sloping back cut, within two or three inches of the bud. The buil will then start vigorously, and all " rob- bers," as the shoots of the stock near to and below the bud are termed, must be taken ofT from time to time. To secure the upright growth of the bud, and to prevent its being broken by the winds, it is tied when a few inches long to that portion of the stock left for the purpose, Fig. 12, a. About mid- summer, if the shoot is strong, this support may be removed, and the superfluous portion of the stock smoothly cut away in the dotted line, b, when it will be rapidly covered with young bark. We have found a great advantage, when budding trees which do not take readily, in adopting Mr. Knight's excellent mode of tying with two distinct T pJ^L 12 )-^. bandage* j one covering that part below the budv gnmmg bud. INFLUENCE OF THE STOCK. 23 and the other the portion above it. In this case the lower band- age is removed as soon as the bud has taken, and the upper left for t\\u or three weeks longer. This, by arresting the upward sap, completes the union of' the upper portion of bud, (which in plums frequently dies, while the lower part is united,) and so cures success. Reversed shield budding, which is nothing more than making the cross cut at the bottom, instead of the top of the upright in- cision in the bark, and inserting the bud from below, is a good deal praclised in the south of Europe, but we have not found that it possesses any superiour merit for fruit trees. An ingenious application of budding, worthy the attention of amateur cultivators, consists in using a blossom-bud instead of a wood-bud ; when, if the operation is carefully done, blossoms and fruit will be produced at once. This is most successful with the Pear, though we have often succeeded also with the Peach. Blossom-buds are readily distinguished, as soon as well formed, by their roundness, and in some trees by their growing in pairs ; while wood-bucls grow singly, and are more or less pointed. We have seen a curious fruit grower borrow in this way, in September, from a neighbor ten miles distant, a single blossom-bud of a rare new pear, and produce from it a fair anc* beautiful fruit the next summer. The bud, in such cases, should be inserted on a favourable limb of a bearing tree. Annular budding, Fig. 12, we have found a valuable mode for trees with hard wood, and thick bark, or those which, like the walnut, have buds so large as to render it difficult to bud them in the common way. A ring of bark, when the sap is flowing freely, is taken from the stock, a. {i and a ring of corresponding size containing a I bud, b, from the scion. If the latter should be too large, a piece must be taken from it to make Annular 'budding, it fit ; or should all the scions be too small, the ring upon the stock may extend only three fourths the way round, to suit the ring of the bud. An application of this mode of great, value occasionally occurs in this country. In snowy winters, fruit trees in orchards are sometimes girdled at the ground by field mice, and a growth of twenty years is thus destroyed in a single day, should the girdle extend quite round the tree. To save such a tree, it is only necessary, as soon as the sap rises vigorously in the spring, to apply a new ring of bark in the annular mode taken from a branch of proper size ; tying it firmly, covering it with grafting clay to exclude the air, and finally drawing up the earth so as to cover the wound completely. When the tree is> too large to apply an entire ring, separate pieces, carefully fitted, will an- iwer ; and it is well to reduce tine top somewhat by pruning, 24 PROPAGATION. that it may not make too large a demand on the root for a sup. ply of food. Budding may be done in the spring as well as at the latter end of summer, and is frequently so performed upon roses, and other ornamental shrubs, by French gardeners, but is only occasional use upon fruit trees. Influence of the stock and graft. The well known fact that we may have a hundred different varieties of pear upon the same tree, each of which produces its fruit of the proper form, colour, and quality ; and that we may have, at least for a time, several distinct, though nearly related species upon one stock, as the Peach, Apricot, Nectarine, and Plum, prove very conclusively the power of every grafted or budded branch, however small, in preserving its identity. To explain this, it is only necessary to recall to mind that the as- cending sap, which is furnished by the root or stock, is nearly a simple fluid ; that the leaves digest and modify this sap, forming a proper juice, which re-descends in the inner bark, and that thus every bud and leaf upon a branch maintains its individu- ality by preparing its own proper nourishment, or organizing matter, out of that general aliment, the sap. Indeed, according to De Candolle,* each separate cellule of the inner bark has this power of preparing its food according to its nature ; in proof of which, a striking experiment has been tried by grafting rings of bark, of different allied species, one above another on the same tree without allowing any buds to grow upon them. On cutting down and examining this tree, it was found that under each ring of bark was deposited the proper wood of its species, thua clearly proving the power of the bark in preserving its identity, even without leaves. On the other hand, though the stock increases in size by the woody matter received in the descending sap from the graft, yet as this descends through the inner bark of the stock, it is elabo- rated by, and receives its character from the latter ; so that, alter a tree has been grafted fifty years, a shoot which springs out from its trunk below the place of union, will always be found to bear the original wild fruit, and not to have beer, in the least affected by the graft. But, whilst grafting never effects any alteration in the identity of the variety or species of fruit, still it is not to be de- nied that the stock does exert certain influences over the habits if the graft. The most important of these are dwarfing, indu- cing fruitfulness, and adapting the graft to the soil or climate. Thus every one knows that the slower habit of growth in .he • Physiologic VigiUiie. INFLUENCE OF THE STOCK. i\* Quince stock, is shared by the Pear grafted upon it, which be- comes a dwarf; as does also the Apple when worked on the Paradise stock, and, in some degree, the Peach on the Plum. The want of entire similarity of structure between the stock and graft, confines the growth of the latter, and changes it, in the case of the Pear, from a lofty tree to a shrub of eight or ten feet in height. The effect of this difference of structure is very ap- parent, when the Peach is grafted on the Plum, in the greater size of the trunk above, as compared with that below the graft ; a fact which seems to arise from the obstruction which the de- scending sap of the graft finds in its course through the bark of the stock. To account for the earlier and greater fruitfulness caused by grafting on a stock of slower growth, Mr. Knight, in one of his able papers, offers the following excellent remarks. " The disposition in young trees to produce and nourish blos- som buds and fruit, is increased by this apparent obstruction of the descending sap ; and the fruit, I think, ripens somewhat ear- lier than upon other young trees of the same age which grow upon stocks of their own species. But the growth and vigor of the tree, and its power to nourish a succession of heavy crops, lire diminished, apparently, by the stagnation in the branches and stock of a portion of that sap which, in a tree growing on its own stem, or upon a stock of its own species, would descend to nourish and promote the extension of its own roots. The practice, therefore, of grafting the Pear on the Quince, and the Peach on the Plum, when extensive growth and durability are wanted is wrong ; but it is eligible wherever it is wished to diminish the vigour and growth of the tree, and its durability is not so important." In adapting the graft to the soil the stock has a marked influ- ence. Thus in dry chalky soils where the Peach on its own roots will scarcely grow, it is found to thrive admirably bud- ded on the Almond. We have already mentioned that in clay soils too heavy and moist for the Peach, it succeeds very well if worked on the Plum. M. Floss, a Prussian gardener, suc- ceeded in growing fine pears in very sandy soils, where it was nearly impossible to raise them before, by grafting them on the Mountain Ash, a nearly related tree, which thrives on the dryest and lightest soil. A variety of fruit which is found rather tender for a certain climate, or a particular neighborhood, is frequently acclima- tised by grafting it on a native stock of very hardy habits. Thus near the sea-coast where the finer plums thrive badly, we have seen them greatly improved by being worked on the beech- plum, a native stock adapted to the spot ; and the foreign grape is more luxuriant when grafted on our native stocks. \. slight effect is sometimes produced by the stock oft the 9 SO PROPAGATION. quality of the fruit. A few sorts of pear are superiour in fla. i vour, but many are also inferiour, when grafted on the Quince, \ while they are more gritty on the thorn. The Green Gage, a [ Flum of great delicacy of flavour, varies considerably upon dif- 1 ferent stocks ; and Apples raised on the crab, and Pears on I the Mountain Ash, are said to keep longer than when grown on their own roots. In addition to the foregoing, a diseased stock should always be avoided, as it will communicate disease slowly to the graft, unless the latter is a variety of sufficient vigour to renew the health of the stock, which is but seldom the case. The cultivator will gather from these remarks that, in a fa- vourable climate and soil, if we desire the greatest growth, du- ration, and devolopment in any fruit, (and this applies to or- chards generally,) we should choose a stock of a closely similar na.ture to the graft — an apple seedling for an apple ; a pear seedling for a pear. If we desire dwarf trees, that come into bearing very young, and take little space in a garden, we em- ploy for a stock an allied species of slower growth. If our soil or climate is unfavourable, we use a stock, which is adapted to the soil, or which will, by its hardier roots, endure the cold. The influence of the graft on the stock seems scarcely to ex- tend beyond the power cf communicating disease. A graft taken from a tree enfeebled by disease, will recover with difficulty, even if grafted on healthy stocks for a dozen times in repeated succession. And when the disease is an inherent or hereditary one, it will certainly communicate it to the stock. We have seen the yellows, from a diseased peach tree, propagated through hundreds of individuals by budding, and the stock and graft both perish together from its effects. Hence the importance, tc nurserymen especially of securing healthy grafts, and working only upon healthy stocks. Propagation by cuttings. Propagating by cuttings ; as applied to fruit trees, consists in causing a shoot of the previous seasons' wood to grow, by detach- ing it from the parent tree at a suitable season, and planting it in the ground under favourable circumstances. In this case, instead of uniting itself by 'Woody matter to another tree, as does the scion in grafting, the descending woody matter becomes roots at the lower end, and the cutting of which, is then a new and entire plant. Every bud being a distinct individual, capa- ble of forming a new plant, has indeed theoretically the power, if separated from the parent stem, of tnrowing out mots and main- taining a separate existence ; and some plants as the grape vine are frequently propagated by single buds planted in the soi' But in practice, it is found necessary, with almost all frees aa. cuttings. 27 plants, to retain, a considerable portion of the stem with the bud, to supply it with food until it has formed roots to draw nourish- ment iforn the soil. All fruit trees may be propagated by cuttings with propel care and attention, but only a few grow with sufficient facility in this way to render their propagation by cuttings a common mode. These are the Gooseberry, the Currant, the Vine, the Quince, the Fig, and the Mulberry. Cuttings of the Currant, Gooseberry, and the hardy sorts o\ Vine, will root readily, in a soil not too dry, in the open garden. Currants and Gooseberries are generally taken off in the fall -or winter, prepared for planting, and two thirds of their lower ends buried in the ground till the commencement of spring, when they are planted out. either where Jiey are to remain, or in nur- sery rows. If planted in autumn, they are liable to be thrown out by winter frosts. They will succeed nearly as well if taken off in the spring, but, owing to the period at which they commence growing, this must be attended to very early, if deferred till that season. In order to raise plants of the Gooseberry and Currant, with straight, clean stems, which shall not throw up suckers, it is only necessary, before plant- ing the cutting, to cut out every eye or bud to bo placed below the surface of the ground, Fig. 14. The cutting should be about a foot long, eight inches of which may be inserted in the ground. To insure greater success in raising the finer sorts of goose- berry, or other shrubs, it is customary to plant the cuttings on the shaded side of a wall or fence, in deep rich loam, rather damp than dry. Cuttings of the vine are generally prepared when trimming the J old plants in autumn, or winter ; thev may then bo gooseberry cut- , F , . , . . , » • i " 1 1 ting, prepared buried with their lower ends in the ground, or kept ana planted. j n earth in the cellar till spring. Scarce sorts of foreign grapes, which it is desirable to multiply extensively, are frequently propagated by joints ; that is, by buds having about two inches of wood attached to each — eve v v bud in this way forming a plant. When this mode is adopted, it is usual to plant the joints about half an inch deep, in light soil, in a common hot bed prepared for the purpose, or each joint is planted in a pot by itself. In the first way a great number of :■»*. plants may be grown in a small space. Success is mere certain in propagating the vine by joints, where the joint is ha.ved before planting, Fig. 15. The large English black mul- berry is propagated by cuttings Fie. 14. A Fig. 15. A vine joint, prepared and planted. 28 PROPAGATION. as follows : about the last of October, take cuttings from the thrifty shoots of a bearing tree, cut out all the buds except two or three at the top, and pare off the bottom of the cutting just below a bud. Lay-in the cuttings in a sheltered border, b jry ing them so that only the two buds at the top are exposed, ar covering them with some loose straw or litter. In the spring, make a°small hot-bed with very sandy soil in which to plant the cuttings on taking them out of the ground, or place each one in a small pot in any hot-bed ready at hand, and in a few weeks they will be found to have made roots freely. As a general rule, cuttings succeed best when they are taken off just between the young and the previous year's wood ; or, in the case of young side shoots, when they are cut off close to the branch preserving the collar of the shoot. The lower end should be cut smoothly across just below a bud, the soil should in all cases be pressed" firmly about the lower end of the cutting, and it should always be planted before the buds commence swelling, that the wound may in some measure heal before growth and the absorption of fluid commences. Propagation by Layers and Suckers. A layer may be considered as a cutting not entirely separated from the plant. Layering is a mode of propagation resorted to in increasing some fruit tree stocks, as the Paradise stock, the Muscle Plum, and some kinds which do not grow so well from the seed. Certain varieties of native grape, as the Bland's Virginia, whieh do not root readily by cuttings are also raised in this way, and it may be applied to any sort of fruit tree which it is desirable to continue on its own root without grafting. Fruit trees are generally layered in the spring, and the layers may be taken off well rooted plants in the autumn. But they may also be layered with success early in uly. In making layers the ground around the mother plant should be made light and mellow by digging. Being provided with some hooked pegs to fast- en down the layers, bend down a branch so that the end may recline upon the ground. Open a little trench three or four inches deep to receive the young wood to be layered ; make a cut or tongue, Fig. da, halfway through the under side of the shoot, pegging down the branch with the hooked peg b, to pig. 1C. Layering. PRUNING. 29 Keep it in As place ; press the earth slightly round the tongue, and, in filling in the soil, raise nearly upright the end of the laye\ c, which remains above the surface of the ground. The descending sap, filled with organizable matter, is arrested by this tongue, accumulates there, and the emission of roots speedily takes place. Ringing, wounding, or twisting the limb, answers the same purpose less perfectly, and indeed many trees root readily from the mere position of the branches as layers, and the moisture of the soil. A tree or plant which is kept for raising layers is called a stool, and is headed down, both to facilitate the rooting of the layers, and to afford an abundance of shoots near the earth. Shoots of some of the fruit tree stocks in the English nurseries are pegged down to the surface before growth commences in the spring, covered about an inch deep with soil, and at the end of autumn afford hundreds of plants ; almost every bud making a separate root. Suckers are shoots sent up from the root, or from portions of the stem below the surface of the soil, which are easily separated from the parent plant. Suckers of fruit trees are frequently used as stocks for bud- iSng or grafting upon, but they are greatly inferiour to seedlings for this purpose, as they are always more liable to produce suckers, and they have not the thrifty vigorous habit, or the same power of forming as good roots as seedlings. Beside this, should the tree from which they are taken be diseased, they will be likely to carry the malady with them. Propagating by suckers, is an easy and desirable way when we wish to continue a seedling fruit of value on its own root, and some of our common fruits appear to be more healthy and per- manent when growing in that way. It is also the only mode in use for increasing the Raspberry ; as is also that of runners, which is a kind of sucker above ground, for the Strawberry. CHAPTER III. PRUNING. 1. Pruning to promote growth or modify the form of fruit trees. In this country almost all fruit trees are grown as standards. In this way they develop their natural forms, attain the largest size, and produce the greatest quantity of fruit, with the least possible care. Our bright and powerful sun, reaching every a* 80 CULTURK. part of the tree, renders the minute systems of pruning and training, which occupy so large a portion of the English works on this subject, of little or no moment to the cultivator here. Pruning is, therefore, commonly resorted to only for the purpose of increasing the vigour of feeble trees, or to regulate and im- prove the form of healthy and luxuriant trees. Pruning has the power of increasing the vigour of a tree in two ways. If we assume that a certain amount of nourishment is supplied by the roots to all the branches and buds of a tree, by cutting off one half of the branches, at the proper season, we direct the whole supply of nourishment to the remaining portion, which will, consequently, grow with nearly double their formei luxuriance. Again, when a tree becomes stunted or enfeebled in its growth, the thinness of its inner bark, with its consequent small sap- vessels, (which it must be remembered are the principal chan r nel for the passage of the ascending supply of food) renders the upward and downward circulation tardy, and the growth is small. By heading back or pruning judiciously, all the force of the nourishing fluid is thrown into a-smal?er number of buds, which make new and-Lixuriant shoots, larger sap-vessels, and which afford a ready passage to the fluids, and the tree with these i*enewed energies will continue in vigour for a long time. This treatment is especially valuable in the case of small trees of feeble or stunted growth, which are frequently cut back to a single bud, and a new shoot or shoots, full of vigour, gives a healthy habit to the tree. In the nurseries, this practice of heading down unthrifty trees is frequently pursued, and small orchard trees which have become enfeebled may be treated in the same manner ; cutting back the head as far as the place where it is wished that new shoots should spring out. Older trees should be headed back more sparingly, unless they are greatly enfeebled ; and their roots should at the same time be assisted by manure. A judicious pruning to modify the form of our standard trees is nearly all that is required in ordinary practice. Every fruit tree, grown in the open orchard or garden as a common standard should be allowed to take its natural form, the whole efforts of the primer going no further than to take out all iceak and crowded branches ; those which are filling uselessly the in- teriour of the tree, where their leaves cannot be duly exposed to the light and sun, or those which interfere with the growth of others. All pruning of large branches in healthy trees should be avoided by examining them every season and taking out superfluous shoots while small. Mr. Coxe, the best American author on fruit trees, remarks very truly " when orchard trees are much pruned, they are apt to throw out numerous (super- fluous) suckers from the boughs in the following summer; these should be rubbed off when they first appear, or they may easily TO rROMOTE GROWTH. 3j De broken off while young and brittle — cutting is apt to increase their number." Where pruning is not required to renovate the vigour of ar. enfeebled tree, or to regulate its shape — in other \vords } in the case of a healthy tree which we wish to retain in a state of the greatest luxuriance, health, and vigour, it may be considered worse than useless. Bearing in mind that growth is always corresponding to the action of the leaves and branches, if these are in due proportion, and in perfect health, the knife will always be found rather detrimental to luxuriance and constitutional vigour than beneficial.* The best season for pruning to promote growth, theoretically, is in autumn soon after the fall of the leaf. Next to this, winter pruning, performed in mild weather, is best, and in orchards this is the season usually most convenient. In all parts of the coun- try where the winters are not very severe, (and always in the southern and western states,) the roots are collecting a certain stock of nourishment during the whole autumn and winter. When a tree is pruned in autumn or winter this whole supply goes to the remaining branches, while in the case of spring pru- ning it is partly lost. North of the 43° of latitude, however, the winters are so severe that winter pruning should be deferred till the last of February. We should especially avoid pruning at that period in spring when the buds are swelling, and -the sap is in full flow, as the loss of sap by bleeding is very injurious to most trees, and, in some, brings on a serious and incurable canker in the limbs. There are advantages and disadvantages attending all sea- sons of pruning, but our own experience has led us to believe that, practically, a fortnight before midsummer is by far the best season, on the whole, fo* pruning in the northern and middle states. Wounds made at this season heal over freely and rapidly; it is the most favourable time to judge of the shape and balance of the head, and to see at a glance which branches require removal ; and all the stock of organizable matter in the tree is directed to the branches that remain. In pruning large limbs, some composition should always be at nand to cover the wound. This will not only prevent its crack- ing by the cold in winter pruning, but will keep out the air, and maintain the exposed wood in a sound state, until it is covered * Ignorant cultivators frequenMy weaken the energies of young trees, am! cause them to grow up with lean and slender stems, by injudiciously trimming off the young side shoots and leaves, in the growing season. By taking off these shoots, the stem is deprived of all the leaves which would attract and elaborate ihe sap, thm preparing nourifhmenr for the growth of the stem ; and the trunk of the tree does not increase in size half so fast as when the side branches are allowed to re- main for a time, pruning them away gradually. It Ls better, in the case of these young trees, to stop the side branches when of moderate length by pinching out the terminal bud. 3Sj PRUNING with a new layer of bark. Many compositions have been ir fashion, abroad, for this purpose, which, under our summer sun and wintry frosts, are nearly worthless, as they generally crack and fall off in a single year. The following is a cheap and ad- mirable application, which we recommend to all cultivators of fruit trees. Composition for wounds made in pruning. Take a quart of alcohol and dissolve in it as much gum shellac as will make a liquid of the consistence of paint. Apply this to the wound with a common painter's brush ; always paring the wound smoothly first with the knife. The liquid becomes perfectly hard, adheres closely, excludes the air perfectly, and is affected by no changes of weather ; while at the same time its thinness offers no resist ance to the lip of new bark that gradually closes over the wound. If the composition is kept in a well corked bottle, sufficiently wide mouthed to admit the brush, it will always be ready for use and suited to the want of the moment. 2. Pruning to induce fruitfulness. When a young fruit tree is too luxuriant, employing all its energies in making vigorous shoots, but forming few or no blos- som buds, and producing no fruit, we have it in our power by different modes of pruning to lessen this over-luxuriance, and force it to expend its energies in fruit-bearing. The most direct and successful mode of doing this is by pruning the roots, a pro- ceeding recently brought into very successful practice by Euro- pean gardeners. Root pruning has the effect of at once cutting off a consider- able supply of the nourishment formerly afforded by the roots of a tree. The leaves, losing part of their usual food, are neither able to grow as rapidly as before, nor to use all the nutritious matter already in the branches ; the branches therefore become more stunted in their growth, the organizable matter accumu. lates, and fruit buds are directly formed. The energies of the tree are no longer entirely carried off in growth, and the return- ing sap is employed in producing fruit buds for the next year. Root pruning should be performed in autumn or winter, and it usually consists in laying bare the roots and cutting off smoothly at a distance of a few feet from the trunk, (in propor- tion to the size of the tree) the principal roots. Mr. Rivers, an English nurseryman of celebrity, who has practised this mode with great success, digs a trench early in November, eighteen inches deep, round his trees to be root pruned, cutting off the roots with a sharp spade. By following this practice every year, he not only throAvs his trees into early bearing, but forces Apples, Pears, and the like, grafted on their own roots, to be- come prolific dwarfs, growing only six feet apart, trained in a TO INDUCE FRUITFULNESS. 3ft conical form, full of fruit branches, and producing abundantly, These dwarf trees, thus annually root pruned, he supplies abun- dantly with manure at the ends of the roots, thus keeping up their health and vigour. The plan is an admirable one for small gardens, or for amateurs who wish to grow a great many sorts in a small surface. Mr. Rivers, in a pamphlet on this subject enumerates the following among the advantages of sys- tematic root pruning. " 1. The facility of thinning, (owing to the small size of the trees,) and, in some varieties, of setting the blossoms of shy- bear- ing sorts, and of thinning and gathering the fruit. " 2. It will make the gardener independent of the natural soil of his garden, as a few barrowsful of rich mould will support a tree for a lengthened period, thus placing bad soils nearly on a level with. those the most favourable. " 3. The capability of removing trees of fifteen or twenty years growth, with as much facility as furniture. To tenants this will indeed be a boon, for perhaps one of the greatest an- noyances a tenant is subject to, is that of being obliged to leave behind him trees that he has nurtured with the utmost care." In conclusion, Mr. Rivers recommends caution ; " enough of vigour must be left in the tree to support its crop of fruit, and one, two, or three seasons cessation from root pruning, will often be found necessary." Root pruning in this country will, we think, be most valuable in its application to common standard trees, which are thrifty, but bear little or no fruit. They will generally be found to re- quire but a single pruning to bring them into a permanently fruitful condition ; and some sorts of Pears and Plums, winch do not usually give a fair crop till they are twelve or fourteen years old, may be brought into fruit by this means as soon as they are of proper size. Several nearly full grown peach, pear, and plum trees, on a very rich soil on the Hudson, which were over-luxuriant but bore no fruit, were root pruned by our advice two years ago, and yielded most excellent and abundant crops last season. In the case of Apple orchards, where the permanent value de- pends on the size, longevity, and continued productiveness of the trees, it is better to wait patiently and not resort to pruning to bring them into bearing ; as it cannot be denied that all exces- sive pruning shortens somewhat the lite of a tree. Mr. Coxe, indeed, recommended that the first fruit should never be allowed to ripen on a young apple orchard, as it lessens very materially the vigour of the trees. Shortenmg-in the shoots of Peaches, Nectarines, and Apricots, ts we shall hereafter point out, has a strong tendency to increase the fruitfulness of these trees, since by reducing the young wood, the sap accumulates in the remainder of the branch, and many 34 PRUNING. bearing shoots are produced instead of one. And the English practice of spurring in, which consists in annually shortening the lateral shoots of trained Pears, Apples, and the like, in order to make them throw out short fruit branches, or spurs, is founded on the same principle. Bending down the limbs is an easy and simple means of throw. inor 3 uch branches directly into fruit. By this means the circu- lation is retarded, rapid growth ceases, organizable matter accu- mulates, and fruit buds, as before stated, surely follow. The limbs are bent, while flexible, in June or July, and tied down be- low a horizontal line until they retain of themselves their new position. When this can be easily applied, it is a never failing mode of rendering such branches fruitful. It is stated in Lou- don's Gardener's Magazine that " a very large crop of Pears waa obtained by the Rev. Mr. Fisher, in Buckinghamshire, from trees which had not borne at all, by twisting and breaking down the young shoots, late in the autumn, when the wood had be- come lough ; and the pendent branches afterwards continued perfectly healthy." Disbarking and Panging are two modes that have been recom- mended by some authors, but of which, except as curious expe- riments, we entirely disapprove. Disbarking, that is, removing the outer bark of the trunk in February, May, or March, is and may be practised with good results on trees in very sheltered posi- tions, and under glass, but must always be a somewhat danger- ous practice in open orchards, and in a variable climate like ours ; while its good effects may in a great measure be attained by keeping the bark in a healthy state by a wash of soft soap. Ringing, which is nothing more than stopping the descending sap in a branch and forcing it to organize blossom buds, by taking off a ring of bark, say a fourth or half an inch, near midsummer, is a mode always more or less injurious to the health of the branch, and if carried to any extent, finally destroys the tree. It is gradually falling into disuse, since root pruning, and other and better modes, are becoming known. A ligature or bandage tightly applied to the limb, will have temporarily the same effect as ringing, without so much injury to the branch. Inducing fruitfuhiess by other means. The influence of certain soils on the productiveness of fruit trees is a subject of every day observation, but the particular in- gredients of the soil, which insure this abundant bearing, is no* so well known. Limestone soils are almost invariably produc- tive of all sorts of fruit ; and certain strong loams in this coun try seem to be equally well adapted to this end. In a curious work called the "Rejuvenescence of Plants," etc, oy Dr. Schultz, of Berlin, the author, who has devoted consider TRAINING. 35 able time to the subject, states that common salt and chloride of lime contribute greatly to the flowering of most plants, to which, however, they can only be applied with safety, in small quanti- ties. " Salts of lime," he continues, " appear to produce so nearly the same effect as those of potash and soda, that it is only necessary to place lime within their reach, if there is no defici- ency }f manure in the shape of general food. Lime will in the main promote, in an astonishing degree, the fruiting and flower- ing of most plants, because calcareous salts promote evaporation and the concentration of the sap." Although we cannot coincide with many of Dr. Schultz's views as expressed in this work, yet, the remarks just quoted agree so entirely with facts that have come under our own ob- servation, that we gladly place them before the cultivator of fruit trees. One of the most productive fruit gardens in our know- ledge is on a limestone soil, and another more than usually pro- lific, in a neighbourhood not very fruitful, is every year treated with a top dressing of coarse salt, at the rate of two bushels to the acre. These facts are surely worth the attention of growers, and should be the subject of more extended and careful experi- ments. Rendering trees more fruitful by dwarfing, and by adapting them to soils naturally unfruitful by growing them upon other and better stocks, we have already placed before the reader under the head of Grafting. CHAPTER IV. TRAINING. Training fruit trees is, thanks to our favourable climate, a proceeding entirely unnecessary in the greater part of the United States. Our fine dry summers, with the great abundance of strong light and sun, are sufficient to ripen fully the fruits of temperate climates, so that the whole art of training, at once the trial and triumph of skill with English fruit gardeners,' is quite dispensed with : and in the place of long lines of brick wall and espalier rails, surrounding and dividing the fruit garden, all covered with carefully trained trees, we are proud to show the open orchard, and the borders in the fruit garden filled with thrifty and productive standards. Nothing surprises a Bri- tish gardener more, knowing the cold of our winter, than the first sight of peaches, and other fine fruits, arriving at full per- fection in the middle states, with so little care ; and he sees at 36 TRAINING. once that three fourths of the great expense of a fruit garden here is rendered entirely needless. Training fruit trees, in this country, is therefore confined to the colder districts north of the 43° of latitude, and to the gar- dens of amateurs. There can, however, scarcely be a more beautiful display of the art of the horticulturist, than a fine row of trained trees, their branches arranged with the utmost sym- metry and regularity, and covered, in the fruit season, with large and richly coloured fruit. North of the 43° latitude, (or north of the Mohawk,) the peach does not ripen well, and this, as well as some other rather tender tiees, will, in such situations, generally yield abundant crops when trained on a common upright trellis, or espalier rail, seven or eight feet high-* Still farther north, as in Maine, or Canada, a wall must be resorted to : but our own observation leads us to believe that, generally, the espalier rail will be found not only cheaper, and more easily managed in training, but really pre- ferable to a wall, as full exposure to light is sufficient without much additional heat. With regard to walls themselves, in the middle portions of the Union, a southern aspect is almost always the worst, being too hot in midsummer ; a wall running! north and south, and affording east and west aspects, is much the best. The western aspect is indeed preferable for all tender fruits, as the blossoms are not there liable to injury from early frosts. * A north wall is useful for producing a later crop. The objects of training are, by a more complete exposure of the leaves and branches to the light and sun, to ripen fruits in a naturally unfavourable climate ; to render them more fruit- ful, — lessening vigour and excessive growth by the lateral or horizontal arrangement of the branches ; and lastly economy of space, as trees when trained on a flat surface occupy much less space in the fruit garden than standards, and leave the borders more open for cropping with vegetables. Training conical standards. A very easy and simple mode of training fruit trees, which has lately come into great favour with amateurs, is the conical standard, or Quenoni/le, (pronounced ke- nool) of tlie French. It is applied chiefly to pears, wnich, when treated in this way, may be planted about eight feet apart, and thu6 a great variety of sorts may be grown in a small garden. The best example of this kind of training in this country, at present, is in the garden of Mr. Johnson of Lynn, Mass. A great number of the specimen trees in the London Horticultural Society's garden are trained in this manner; and Loudon re- marks, that in 1840 the Royal Kitchen garden of Versailles * Cedar or locust posts, set four or eight feet apart, with horizontal bars let in, and crossed by light perpendicular strips of pine from six to twelve inches apart, will form an excellent and durable trellis for espaliers. !?ee Fig. 21. Indeed many gardeners tore prefer having a light trellis a few inches from the wall, upon fcliich to train, instead of nailing directly on the wall. QUENOUILLE STAND 4.RJS. 3? contained two hundred trees trained in the cortical manner, with the current year's shoots tied down en quenouille. " They had attained the height of from six to twelve feet before the brandies were bent down ; but the effect of this was to cover the shoots with blossom buds, and to produce the most extraordinary crops." To produce Quenouille standards, plant a young tree, three or four feet high, and, after the first summer's growth, head back the top, and cut-in the side branches, as re- presented by the dotted lines, on a, Fig. 16. The next season the tree will shoot out three or four \l> tiers of side branches, ac- cording to its strength. The lowest should be left about eighteen inches from the ground, and, by pinching off superfluous Quenouilk or conical tram pro- shoots, others may be gressive stages. made to grow pretty regu- larly, so as not to crowd the head. At the end of this season head back the leader as in b, to strengthen the side shoots. Next season a fresh series of lateral shoots will be produced, four or five of which may be kept every year ; and, the third or fourth year, the lower branches may be bent down in mid- summer, c, and kept in a pendulous position for a year or two, by tying them to stakes driven in the ground, or to the main stem. This success- ive growth at the top, and arrange- ment of the limbs below, must be continued till the requisite height — say ten feet — is attained, when all the branches assuming their final form, the tree will resemble Fig. 17. • A moderate pruning to produce new wood, and the occasional tying in of a rambling shoot, will be all that is required. The French quenouille f aining is performed with dwarf stocks, but the trees are more thrifty and durable when grafted 4 Fig. 17. Conical or QuenovSl* training, complete. 38 TRAINING. on their own stocks, and kept within proper bounds by root pru nirijr, after Mr. Rivers' method, explained in a previous page. The two best modes of training for this country, on walls or espaliers, are fan-training, and horizontal training. The first is the .simples! and easiest mode of training the Peach, the Apri- cot, Nectarine, and Cherry ; and the latter is best adapted to the Pear. In training to a wall, the branches are fastened in their places by shreds of leather and nails ; and, as espalieis, by tying them with slips of bass- matting to the rails of the trellis. The following account of these two modes of training is so con- cisely abridged from the practice of the bnst English gardens, in the Suburban Horticulturist, that we cannot do better than to place it before the reader. Fan-training in the common English manner. A maiden plant (a tree but one year from the graft,) being planted " is to be headed down to four buds or eyes, placed in such a manner as to throw out two shoots on each side, as shown in Fig. 18. The following season the Fig. 18. Fan-training, first tvvo uppermost shoots are to he headed stage. down to three eyes, placed in such a manner as to throw out one leading shoot, and one shoot on each side ; the two lowermost shoots are to be headed down to two eyes, so as to throw out one lead- ing shoot, and one shoot on the uppermost side, as shown in Fig. 19. We have now five leading shoots on each side, well placed, to form our future tree. Each of these shoots must be placed in the exact position in which it is to remain ;• and as it is these Fig. 19. Fan-training, second stage. shoots which are to form the future tree, none of them are to be shortened. The tree should by no means be suffered to bear any fruit this year. Each shoot must now be allowed to pro- duce,, besides the leading shoot at its extremity, two other shoots on the uppermost side, one near to the bottom and one about midway up the stem ; there must also be one shoot on the undermost side, placed about mid- way between the other tvvo. All the other shoots must be pinck- ed off in* their infant state. The tree will Fig. 20. Fan-training, third stage. then assume, at the end of the third year, the appearance shown in Fig. 20. From this time it may be allowed to bear what crop of fruit the gar KAN-TRAINING. dener thinks it able to carry ; in determining which, he ought never to overrate the vigour of the tree. All of these shoots, except the leading ones, must at the proper season be shortened. but to what length must be left entirely to the judgment of the gardener, it of course depending upon the vigour of the treo. In shortening the shoot, care should be taken to cut back to a wood bud that will produce a shoot for the following year. Cut close to the bud, so that the wound may heal the following sea. son. The following year each shoot at the extremities of the leading branches should produce, besides the leading shoot, one on the upper and two on the under part, more or less, according to the vigour of the tree ; whilst each of the secondary branches should produce besides the leading shoot, one other placed near to the bottom ; for the grand art of pruning, in all systems to which this class of trees is subjected, consists in preserving a sufficient quantity of young wood at the bottom of the tree; and on no account must the gardener cut away clean any shoots sc placed, without well considering if they will be wanted, not only for the present but for the future good appearance of the tree. The quantity of young wood annually laid in must depend upon Fig. 21. Fan-training complete. the vigour of the tree. It would be ridiculous to lay the same quantity into a weakly tree as into a tree in full vigour. The gardener here must use his own judgment. But if any of the leading shoots manifest a disposition to outstrip the others, a portion of young shoots must be laid in, and a greater quantity of fruit suffered to ripen on the over-vigorous branch. At the same time a smaller quantity of fruit than usual must be left to ripen on the weaker branch. This will tend to restore the equilibrium better than any other method. Fig. 21, presents ua with the figure of a tree in a more advanced state well balanced, and well calculated for an equal distribution of the sap all over its surface. [We have varied this figure by representing it train- ed on a trellis, instead of a wall.] Whenever any of the lower shoots have advanced s<^far as to incommode the others, thev 40 TRAINING. should be cut back to a yearling shoot ; this will give them room, and keep the lower part of the tree in order. In nailing to a wall, care must be taken not to bruise any part of the shoot ; the wounds made by the knife heal quickly, but a bruise often proves incurable. Never let a nail gall any part of tht tree ; it will endanger the life of the branch. In nailing-in tht young shoots, dispose them as straight and regular as possible it will look workman-like. Whatever system of training is pursued, the leading branches should be laid-in in the exact position they are to remain ; for wherever a large branch is brought down to fill the lower part of the wall, the free ascent of the sap is obstructed by the extension of the upper, and con- traction of the lower parts of the branch. It is thus robbed of part, of its former vigour, while it seldom fails to throw out, imme- diately behind the parts most bent, one or more vigorous shoots." Horizontal training consists in preserving an upright leader, with lateral shoots trained at regular intervals. These intervals may be from a foot to eighteen inches for pears and apples, and about nine inches for cherries and plums. " A maiden plant with three shoots having been procured, the two side shoots are laid in horizontally, and the centre one upright, as in Fig. 22 ; all the buds being rubbed off the latter but three, viz., one next the top for a vertical leader, and one on each side near the top, for hori- zontal branches. In the course of the first summer after planting, the shoots may be allowed to grow with out being stopped. In the autumn of the first year the two lat- erals produced are nailed or tied in, and also the shoots produced frori the extremities of the lower laterals; the centre shoot being headed down as before, as shown in Fig. 23. But in the second summer, when the main shoot has attained the length of ten or twelve inches, i'; may be Fig. 22. Horizontal training, frsl stage. Fig. 23. Horizontal training, se- cond stage. stopped; which, if the plant is in proper vigour, will cause it to throw out two ho- rizontal branches, in addition to those which were thrown out from those of the preceding year. The tree will now be in its second summer, and will Fig. 24. Horizontal training, third stage. have four horizontal branches on eacb^idc of the upright stem, HOKIZONTAL TRAINING. 41 as in Fig. 24; and by persevering in this system four horizontal branches will be produced in each year till the tree reaches the top of the wall (or espalier,) when the upright stem must termi- nate in two horizontal branches. In the following autumn the Fig. 25. Horizontal training, fourth year. tree will have the appearance of Fig. 25." — Suburban HorticuL turist, pp. 363 : 372. Training fruit trees is nowhere in the United Spates practised to much extent except in the neighborhood of Boston ; and some of the best specimens of the foregoing methods in that neighborhood are in the gardens of J. P. Cushing, Esq., Col. Perkins, and S. G. Perkins, Esq. CHAPTER V. TRANSPLANTING. As nearly all fruit trees are raised first in nurseries, and then removed to their final position in the orchard or fruit garden ; as upon the manner of this removal depends not only their slow or rapid growth, their feebleness or vigour afterwards, and in many cases even their life, it is evident that it is in the highest degree important, to understand and practise well this transplanting. The season best adapted for transplanting fruit trees is a mat- ter open to much difference of opinion among horticulturists ; a difference founded mainly on experience, but without taking into account variation of climate and soils, two very important cir« cumstances in all operations of this kind. All physiologists, however, agree that the best season for transplanting deciduous trees is in autumn, directly after the 4 i= i2 TRANSPLANTING. fall of the leaf. The tree is then in a completely doimant state. Transplanted at this early season, whatever wounds may have been made in the roots commence healing at once, as a deposit di- rectly takes place of granulous matter from the wound, and \v!i?n the spring arrives the tree is already somewhat established, 8. id ready to commence its grew th. Autumn planting is for this reason greatly to be preferred in all mild climates, and dry soils ; and even for very hardy trees as the apple, in colder latitudes ; as the fixed position in the ground, which trees planted then get by the autumnal and early spring rains, gives them an advan- tage, at the next season of growth, over newly moved trees. On the other hand, in northern portions of the Union, where the winters commence early, and are severe, spring planting is greatly preferred. There, autumn and winter are not mild enough to allow this gradual process of healing and establishing tne roots to go on ; for when the ground is frozen to the depth of the roots of a tree, all that slow growth and collection of nutri- ment by the roots is necessarily at an end. And the more tender sorts of fruit trees, the Peach and Apricot, which are less hardy when newly planted than when their roots are ent're, and well fixed in the soil, are liable to injury in their branches by the cold. The proper time, in such a climate, is as early as the ground is in a fit condition in the spring. Early in autumn, and in spring before the buds expand, may as a general rule be considered the best seasons for transplant- ing. It is true that there are instances of excellent success in planting at all seasons, except midsummer ; and there are many who, from having been once or twice successful in transplanting when trees were nearly in leaf, avow that to be the best season ; not taking into account, that their success was probably entirely owing to a fortunately damp state of the atmosphere at the time, and ADundant rains after the experiment was performed. In the middle states, we are frequently liable to a dry period in early summer, directly following the season of removal, and if transplanting is deferred to a late period in spring, many of the trees will perish from drought, before their roots become established in the soil. Spring planting should, therefore, always be performed as soon a& possible, that the roots may have the great benefit of the early and abundant rains of that season, and get well started before the heat of summer commences. For the neighborhood of New- York, therefore, the best periods are, from the fall of the leaf, to the middle of November, in autumn ; and, from the close of winter, to the middle of April, in the spring ; though commonly, the seasons of removal are frequently extended a month beyond these limits. Taking vp the trees is an important part of the operation. A transplanter should never forget that it is by the delicate and lender points or extremities of the root that trees take up theif PREPARING THE SOIL. 43 food ; and that the chance of complete success is kssened, by every one of these points that is bruised or destroyed. If we could remove trees with every fibre entire, as we do i plant in a pot, they would scarcely show any sign of their charge of posi- tion. In most cases, especially in that of trees taken from nurseries, this is, by the operation cf removal, nearly impos- sible. But although we may not hope to get every root entire, we may, with proper care, preserve by far the larger portion of them, and more particularly the small and delicate fibres. After being taken up, they should be planted directly; 01, if this can- not be done, they should be kept from drying by a covering of mats, and when sent to a distance by being oacked in damp moss.* Preparing the places. Here is the fatal stumbling block of all novices and ignorant persons in transplanting. An English gardener, when he is about to plant fruit trees, talks about pre- paring his borders, an American says he will dig his holes ; and we cannot give a more forcible illustration of the ideas of two persons as to the wants of a fruit tree, or a better notion of the comparative provision made to supply these wants, than by con- trasting the two phrases themselves. The one looks upon a tree as a living being, whose life is to be rendered long, vigorous, and fruitful by a good supply of food, and a soil mellow and easily penetrated by the smallest fibre ; the other considers it very much in the light of a truncheon or a post, which he thrusts into the smallest possible hole, and supplies with the least portion of manure, trusting to what he seems to believe the inextinguish- able powers of nature to make roots and branches under any circumstances. It is true that the terms differ somewhat from the nature of the culture and the greater preparation necessary in planting fruit trees in England, but this is not by any means sufficient to justify the different modes of performing the same operation there and here. In truth, in this country, where the sun and climate are sc favourable, where pruning and training are comparatively so little necessary, the great requisite to success in the ordinary culture of fruit trees is the proper preparation of the soil before a tre°, is planted. Whether a transplanted tree shall struggle several years to recover, or grow moderately after a short time, or at once start into a very luxuriant and vigorous growth, de- pends entirely upon the amount of care and labor the planter ia willing to bestow on the soil for his trees. We have seen seve- ral instances where, side by side, one man planted his trees in large spaces of deeply moved and rich soil, and another in * We should notice an important exception to this in the case of trees packed fot snipping across the Atlantic. In this case thf-y should be packed only in dnj moss; the moisture of tlie sea air being sufficient to keep the roots in good condition, Vhile. if packed in damp moss they will be injured by rotting or excessive growth. 44 TRANSPLANTING. small holes in the common mode, which uniformly showed ihe trees of the first, larger after five years, than those of the last, after twelve. No fruit tree should he planted in a hole of less size than three feet square, and eighteen inches to two feet deep. To thw size and depth the soil should be removed and well pulverized, and it should if necessary be properly enriched by the applica- tion of manure, which must be thorough mixed with the whole mass of prepared soil by repeated turnings with the spade. This preparation will answer, but the most skilful cultivators among us make their spaces four or five feet in diameter, or three times the size of the roots, and it is incredible how much the "luxuriance and vigour of growth, even in a poor soil, is pro moted by this. No after mending of the soil, or top dressings applied to the surface, can, in a climate of dry summers like ours, equal the effects of this early and deep loosening and enriching .he soil. Its effects on the growth and health of the tree are permanent, and the little expense and care necessary in this preparation is a source of early and constant pleasure to the planter. This preparation may be made just before the tree is planted, but, in heavy soils, it is much better to do it several months previously ; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice, where healthy, vigorous orchards or fruit gardens are desired. The whole art of transplanting, after this, consists in placing the roots as they were before, or in the most favourable position for growth. Begin by filling the hole with the prepared soil, within as many inches of the top as will allow the tree to stand exactly as deep as it previously stood. With the spade, shape this soil for the roots in the form of a little hillock on which to place the roots — and not, as is commonly done, in the form of a hollow : the roots will then extend in their natural position, not being forced to turn up at the ends. Next examine the roots, and cut off all wounded parts, paring the wound smooth. Hold the tree upright on its little mound in the hole of prepared soil ; extend the roots and cover them carefully with the remaining pul- verized soil. As much of the success of transplanting depends on bringing the soil in contact with every fibre, so as to leave no hollows to cause the decay of the roots, not only must this be secured by patiently filling-in all cavities among the roots, but when the trees are not quite small, it is customary to pour in a pail of water when the roots are nearly all covered with soil. This carries the liquid mould to every hidden part. After the water has settled away, fill up the hole, pressing the earth gently about the tree with the foot, but avoiding the common practice of shaking it up and down by the stem. In windy situations it will be necessary to place a stake by the side of each tree to hold it upright, until it shall have taken firm root in the soil, but it is not needful in ordinary cases. MULCHING AND MANURING. 45 Avoid deep planting. More than half the losses in orchard planting in America arises from this cause, and the equally common one of crowding the earth too tightly about the roots. No tree should be planted deeper than it formerly grew, as its roots are stifled from the want of air, or starved by the poverty of the soil at the depth where they are placed. It is much the better and more natural process in fact to plant the tree so that it shall, when the whole is complete, appear just as deep as be- fore, but standing on a little mound two or three inches higher than the level of the ground about. This, when the mound set- tles, will leave it nearly on the level with the previous surface. Mulching is an excellei t practice with transplanted trees, and more especially for those which are removed late in the spring. Mulching is nothing more than covering the ground about the stems with coarse straw, or litter from the barn-yard, which by preventing evaporation keeps the soil from becoming dr3^, and maintains it in that moist and equable condition of temperature most favourable to the growth of young roots. Very many trees, in a dry season, fail at midsummer, after having made a fine start, from the parched and variable condition of the earth about the roots. Watering, frequently fails to save such trees, but mulching when they are planted will entirely obviate the neces- sity of watering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as com- monly performed, is a most injurious practice, as the roots stimulated at one period of the day by water, are only rendered more susceptible to the action of the hot sun at another, and the surface of the ground becomes so hard, by repeated watering, that the beneficial access of the air is almost cut off. If trees are well watered in the holes, while transplanting is going on, they will rarely need it again, and we may say never, if they are well mulched directly after planting. The best manure to be used in preparing the soil for trans- planting trees is a compost formed of two thirds muck or black peat earth, reduced by fermenting it several months in a heap with one third fresh barn-yard manure. Almost every farm will supply this, and it is more permanent in its effects, and less drying in its nature, than the common manure of the stable. An admirable manure, recently applied with great success, is charcoal — the small broken bits and refuse of the charcoal pits — mixed intimately with the soil. Air-slaked lime is an excellent manure for fruit trees in soils that are not naturally calcareous. Two or three handsful may be mixed with the soil when preparing each space for planting, and a top dressing may be applied with advantage occasionally afterwards, to increase their productiveness. But wherever large orchards or fruit gardens are to be planted, the muck compost heap should be made ready beforehand, as it is the cheapest, most valuable.; and durable of all manures for fruit trees. 45 TRANSPLANTING. Pruning the heads of transplanted trees, at the season of re tnoval, we think generally an injurious practice. It is certainly needless and hurtful in the case of small trees, or those of such a size as will allow the roots to be taken up nearly entire ; for. as the action of the branches and the roots is precisely recipro- cal, and as new roots are rapidly formed just in proportion to the healthy action of the leaves, it follows that by needlessly cutting off branches we lessen the vital action of the whole tree. At the same time, where trees are transplanted of so large a size that some of the roots are lost in removing them, it is necessary to cut back or shorten a few of the branches — as many as will restore the balance of the system — otherwise the perspiration of the leaves may be so great, as to exhaust the supply of sap faster than the roots can collect it. A little judgment only is necessary, to see at a glance, how much of the top must be pruned away before planting the tree, to equalize the loss be- tween the branches and the roots. When it is necessary to transplant fruit trees of large size, the best practice is to prepare them previously by digging a French round the whole mass of roots, undermining them, and cut- ting off all roots projecting beyond this line. The trench should be dug at such a distance from the tree as will include all the large and sufficient ball of roots, and it should be done in the spring, or before midsummer, when it is desirable to remove the tree the next year. After all the roots that extend to this circular trench are cut off, the earth is replaced, and by the season follow- ing an abundance of small fibres is sent out by the amputated roots, which, when the whole is now removed, will insure the suc- cess and speedy growth of the tree. This is more completely the case when the tree is prepared two years before transplanting. A variation of this mode, which has been found quite as success- ful and less laborious, consists in leaving the trench open, and covering it with boards only, or boards with a top layer of turf. The tree then is somewhat checked in its growth, it throws out in abundance of small fibres into the ball of earth containing he roots, and is the next season transplanted with great ease nnd safety. The proper size for transplanting varies somewhat with the sort of tree, and the kind of culture intended. It is, however, a maxim equally well settled, both among theorists and the best practical men, that health, immediate vigour, and duration, are all greatly promoted by transplanting fruit trees of small size — from three to six or seven feet. We are fully aware with what impatience the beginner, or a person who knows little of the cul- ture of trees, looks upon trees of this size — one who is eager to plant an orchard, and stock a garden with large trees, think ins to gather a crop the next year. The latter may indeed be done, but the transplanting so affects the tree, that its first scanty crop LAYING-IN. 47 is followed by a long seasori of rest, and feeble growth, while the plantation of young trees is making wood rapidly, and soon comes into a healthy and long-continued state of productive- ness — often long indeed before the large trees have fairly arrived ai that condition. The small tree, transplanted with its system of roots and branches entire, suffers little or no check ; the older and larger tree, losing part of its roots, requires several years to resume its former vigour. The constitution of the small tree is healthy and unimpaired ; that of the large is frequently much enfeebled. A stout and vigorous habit — what the nurserymen call a good stocky plant — is the true criterion of merit in select- ing fruit trees for transplanting. Trees intended for orchards, being often more exposed than those in gardens, should be somewhat larger — not less than six, or more than eight feet is the best size. For gardens, all expe- rienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most gardeners abroad, when they select trees with more than usual care, take what are called maiden plants — those one year old from the *raft, and there can be no doubt that, taking into account health, juration, and the ease with which such a tree can be made to g;row into any form, this is truly the preferable size for removal into a fruit garden. But we are an impatient people, and it is not till after another century of trial and experience in the cul- ture of fruit trees, that cultivators generally in this country will become aware of the truth of this fact. The facility with which the different fruit trees may be trans- planted differs considerably. Plums are generally removed with most success and after them nearly in the order as follows : Quinces, Apples, Pears, Peaches, Nectarines, Apricots, and Cherries ; the latter succeeding with some difficulty when of large size. Laying-in by the heels is a practice adopted as a temporary kind , of planting, when a larger quantity of trees is at hand than can bo ! set out immediately. A trench is opened, and the roots are laid | in and covered with soil, the tops being previously placed in a slo- ping position, inclining to within a few feet of the surface. In this way they are kept fresh and in good order, until it is convenient :o plant them finally. In northern districts, where the autumn ' is oiten too severe for planting, and the spring is frequently too ; late to receive trees in time from nurseries farther south, it is a \ common and successful mode to procure trees in autumn and lay them in by the heels until spring, covering over the tops of the more tender sorts if necessary .with coarse litter. In planting an orchard, always avoid placing the trees in the ? same spot or near where an old tree stood before. Experience ' has taught us that the growth of a young tree, in such a posi- ' lion, is weak and.feeble ; the nourishment suitable to -that kind 4Q SOIL AND ASPECT. of tree having already been exhausted by a previous growth, and the soil being half filled with old and decayed roots which are detrimental to the health of.the younj/ tree. CHAPTER VI. THE POSITION OF FRUIT TREES. SOIL AND ASPECT. In our favourable climate many fruit trees will thrive and produce some fruit in almost any soil, except dry sand, or wet swamps. But there is much to be gained in all climates by a judicious selection of soil, when this is in our power, or by that improvement which may generally be effected in inferiour soUs where we are necessarily limited to such. As we shall, in treating the culture of each genus of fruit, state more in detail the soifs especially adapted to its growth, our remarks here will be confined to the subject of soils generally, for the orchard and fruit garden. The soils usually selected for making plantations of fruit trees may be divided into light sandy loams, gravelly loams, strong loams, and clayey loams ; the first having a large pro- portion of sand, and the last a large proportion of clay. The soil most inviting to the eye is a light sandy loam, and, us it is also a very common soil, more than half the fruit gardens in the country are composed of this mould. The easy manner in which it is worked, owing to its loose and very friable nature, and the rapidity with which, from its warmth, crops of all kinds come into bearing, cause it to be looked upon with almost uni- versal favour. Notwithstanding this, a pretty careful observa- lion, for several years, has convinced us that a light sandy soil is, on the whole, the worst soil for fruit trees. Under the bright skies of July and August, a fruit tree requires a soil which will retain and afford a moderate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigour of the tree is checked, and it becomes feeble in its growth, and is comparatively short-lived, or unproductive. As a tree in s feeble state is always most liable to the attacks of insects, those on a sandy soil are the first to fall a prey to numerous maladies.* The open loose texture of a sandy soil, joined to its warmth, affords an easy passage, and an excellent habitation for all in- Bects that pass part of their lives in the ground, preparatory to * This remark applies to the middle and southern portions of tlds country. North f the 43° a light sandy soil is perhaps preferable as warmecand earlier. SAN1.Y AND STRONG LOAMS. rising out of it to attack the fruit, foliage, or branches of the tree. Such are some of the disadvantages of a light sandy soil ; and, in thoroughly examining many of the fruit gardens of the middle states the last few seasons, we could not fail to be struck Vvith the fact that in nine cases out of ten, where a variety of fruit was unusually liable to disease, to blight, or to the at- tacks ol certain fruit-destroying insects, as the curculio, the trees themsewes were on sandy soils ; while on the other hand, and fre- quently in the same neighbourhood, the same sorts were grow- ing luxuriantly and bearing abundant crops, where the soil was a rather strong loam.* For a few years, the growth and produc- tiveness, ol the trees upon sandy soil, is all that can be desired ; but the trees are shorter lived and sooner fall into decay than where ine soil is stronger. If there is any exception to this rule, it is only in the case of the Peach, and judging from the superiour flavour of this fruit on stronger soils, we are inclined to douui the value of the exception even here. Gravelly loams are frequently much better adapted for or- chards than sandy, especially where the loam is of a strong quality, and the gravel is not in excess ; and the hardier fruits usually do well on this kind of soil. Strong loams, by which we mean a loam with only just a sufficient portion of sand to make it easily worked, are on the whole by far the best for fruit gardens in this country. A strong loam is usually a deep soil, and affords during the whole heat of summer, a proper supply of moisture and nourishment to ih a - roots of trees. Fruit trees do not come into a bearing state so soon in a strong as in a sandy loam, because the growth of wood is more vigorous, and fruit buds are not so soon formed ; but they bear larger crops, are much less liable to many diseases, and their longevity is much greater. The largest and most productive orchards of the apple and pear in this country are upon soils of this kind. Clayey loams are, when well drained, and when the clay is r.ot in excess, good fruit soils — they are usually strong and deep soils though rather heavy and difficult to work. Trees that will flourish on these soils such as the Apple, Pear, Cherry, Plum, and Apricot, usually are very free from disease, or insects, and bear large crops. In a moist climate, like that of England, fruit trees on a clayey loam would die of canker, brought on by the excessive quantity of water contained in the soil, but such is * As an instance in point, the owner of one of the most highly cultivated gar dens in the vicinity of Boston was showing »s, in despair, some trees of the SeckeJ pear upon which lie could no longer get good crops, or fair fruit, and lamenting the degeneracy of the sort. The next day we saw in a neighbouring garden beautiful crops of this pear growing with the least possible care. The garden in the first ease was a light sandy loam ; in the second, a strong loam. 5 50 10IL AND ASPECT. not the case under the high and warm temperature of our sum. mers. The finest, largest, and most productive Plums and Pears within our knowledge, grow in sites on the North river, when the soil is a stiff clayey loam, almost approaching a clay. Those fruits that on light sandy soils are almost worthless from their liability to disease, and the attacks of insects, are here surprisingly luxuriant and fruitful. It is, however, well to remark, that some varieties of fruit, perhaps from the circumstances of their origin, succeed better on sandy soils than any other ; thus the Newtown pippin will only arrive at perfection in a strong loam, while the Yellow Bell- flower is finer when grown on a sandy soil. But these are ex- ceptions to all rules, and what we have already stated, as to the relative quality of soils, will apply pretty generally to the whole of this country south of the Mohawk river; and it may be added that calcareous soils, of whatever texture, are better than soils of the same quality where no limestone is present. Trenching is the most complete method of improving a soil too sandy, when the subsoil below is of a loamy or clayey na- ture. Deep subsoil ploughing, by bringing up a sufficient quan- tity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the surface can only be improved by top dressings, or the application of manures. Top-dressing with clay is the most simple means of changing the nature of such a soil, and it is surprising how moderate a quan- tity of clay will give a closer texture to light sandy soils. In manuring such soils, we may greatly improve their nature as well as condition, by using composts of peat or bog earth, swamp muck, or river mud, instead of common barn-yard or stable manure. The former are apt only more permanent and better as manures for fruit trees, but they gradually consolidate and improve the whole texture of the soil. Indeed no fruit garden, where the soil is not naturally deep and rich, is in perfect condition for planting trees, unless the soil has been well trenched two spades in depth. This creates a matrix for the roots, so deep and permanent, that they retain their vigour and luxuriance through the droughts of summer, and continue for a long time in a state of health and produc- tiveness. It is difficult to give any precise rules as to aspect. We have seen fine fruit gardens here in all aspects. Perhaps the very best aspect, on the whole, is a gentle slope to the southwest, be- cause in such positions the trees, when in blossom, are somewhat protected from the bad effects of a morning sun after spring frosts. But, to remedy this more perfectly, it is sometimes the practice to plant on the north sides of hills, and this is an effec- tual way where early frosts are fatal, and where the season is long and warm enough to ripen the fruit \n any exposure. A INSECTS. 51 oue south slope, is, south of New- York, frequently found toe warm for many fruit trees, in soils that are light and dry. Deep vallies, with small streams of water, are the worst situ- ations for fruit trees, as the cold air settles down in thrse vallies in a calm frosty night, and buds and blossoms are very frequently destroyed. We know a rich and fertile valley of this kind in Connecticut where the Cherry will scarcely grow, and a crop of the Apple, or the Pear, is not obtained once in ten years ; while the adjacent hill tops and high country, a couple or three mile.s distant, yield abundant crops annually. On the other hand the borders of large rivers, as the Hudson, or of some of our large inland lakes, are the most favourable situations for fruit trees, as the climate is rendered milder by large bodies of water. In the garden where we write, a fourth of a mile from the Hudson, we have frequently seen ice formed during the night, of the thick- ness of a dcllar, when the blossoms of the Apricot were fully expanded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morn- ing, which, softening the rays of the sun, and dissolving gradually the frost, prevents the injurious effects of sudden thawing. At the same time, a couple of miles from the shores, this fruit will often be quite destroyed. In short, the season on the lower half of the Hudson, may, from the ameliorating influence of the river, be said to be a month longer — a fortnight earlier in spring, and later in autumn, than in the same latitude a few miles distant ; and crops of the more tender fruits are, therefore, much more certain on the banks of large rivers or lakes, than in inland dis- tricts of the same climate. CHAPTER VII. GENERAL REMARKS ON INSECTS. The insects injurious to fruit trees are numerous, and to combat them successfully requires a minute acquaintance with their character and habits. While considering the culture of each class of fruit in the succeeding pages, we shall point out the habits, and suggest means of destroying the most important vt these insects ; but, m the meantime, we wish to call attention to some general practical hints on ^his subject. In the first place, we cannot too strongly impress upon the at- tention of the fruit grower the importance of watching carefully, and making an early attack, upon every species of insect. It is only necessary to look for a moment at the astonishing rapid. 52 INSECTS. ity with which many kinds of insects increase, if allowed ta get well established in a garden, to become fully aware of this. The common caterpillars are the young of moths or butterflies, and that careful observer of the habits of insects, Dr. Harris, says as each female lays from two to five hundred eggs, a thou- sand moths or butterflies will, on the average, produce three hundred thousand caterpillars ; if one half this number, when arrived at maturity, are females, they will give forty-five millious of caterpillars in the second, and six thousand seven hundred and fifty millions in the third generation.* To take another ex- ample the aphides, or plant lice, which are frequently seen in great numbers on the tender shoots of fruit trees have an almost incredibly prolific power of increase, — the investigations of Reaumur having shown that one individual, in five generations, may become the progenitor of nearly six thousand millions of descendants. With such surprising powers of propagation, were it not for the havoc caused among insects by various species preying upon each other, by birds, and other animals, and espe- pecially by unfavourable seasons, vegetation would soon be en- tirely destroyed by them. ' As it is, the orchards and gardens of careless and slovenly cultivators are often overrun by them, and many of the finest crops suffer great injury, or total loss from the want of a little timely care. In all well managed plantations of fruit, at the first appear- ance of any injurious insect, it will be immediately seized upon and destroyed. A few moments, in the first stage of insect life — at the first birth of the nev* colony — will do more to rid us for the season, of that species, than whole days of toil after the mat- ter has been so long neglected that the enemy has become well established. We know how reluctant all, but the experienced grower, are to set about eradicating what at first seems a thing of such trifling consequence. But such persons should consider that whether it is done at first, or a fortnight after, is frequently the difference between ten and ten thousand. A very little time, regularly devoted to the extirpation of noxious insects, will keep a large place quite free from them. We know a very large garden, filled with trees, and always remarkably free from insect ravages, which, while those even in its vicinity suffer greatly, is thus preserved, by half an hour's examination of the whole pre- mises two days in the week during the growing season. This is made early in the morning, the best, time for the j urpose, as the insects are quiet while the dew is yet upon the leaves, and whole races, yet only partially developed, may be swept off' in a single moment. In default oi other more rapid expedients, the old mode of hand-picking, and crushing or burring, is the safest and surest that can be adopted * For much valuable information on the habits of insects injurious to vegetationi lee the Treatise on die Insects of Massachusetts, by Dr. T. W. Harris, Cambridge. l.VSECTS IN THE SOIL. 5d For practical purposes, the numerous insects mfesting fruit trees may be divided into four classes ; 1st, those which for a time harbour in the ground and may be attacked in the soil ; 2d, winged and other species, which may be attacked among the branches ; 3d, aphides, or plant lice which infest the young shoots ; 4th, moths, and all night-flying insects. Insects, the larva or grubs of which harbour in the ground during a certain season, as the curculio or plum- weevil, are all more or less affected by the application of common salt as a top dress- ing. On a larger scale — in farm crops — the ravages of the cut-worm are frequently prevented by sowing three bushels of salt to the acre, and we have seen it applied to all kinds of fruit grounds with equal success. Salt seems to be strongly disagree- able to nearly all this class of insects, and the grubs perish, where even a small quantity has for two ®r three seasons been applied to the soil. In a neighbourhood where the peach worm usually destroys half the peach trees, and where whole crops of the plum are equally a victim to the plum-weevil, we have seen the former preserved in the healthiest condition by an annual application of a small handful of coarse salt about the collar of the tree at the surface of the ground ; and the latter, made to hold abundant crops, by a top dressing applied every spring of packing salt, at the rate of a quart to the surface occupied by the roots of every full grown tree. Salt, being a powerful agent, must be applied for this purpose with caution and judgment. In small quantities it promotes the verdure and luxuriance of fruit trees, while if applied very frequently, or too plentifully, it will certainly cause the death of any tree. Two or three years top-dressing in moderate quantity will usually be found sufficient to drive away these in- sects, and then the application need only be repeated once in two or three seasons. Any coarse, refuse salt will answer the pur- pose ; and packing salt is preferable to that of finer quality, as it dissolves slowly by the action of the atmosphere. In the winged state, most small insects may either be driven away by powerful odours, or killed by strong decoctions of to bacco, or a wash of diluted whale-oil or other strong soap. At- tention has but recently been called to the repugnance of all in- sects, to strong odours, and there is but little doubt that before a long time, it will lead to the discovery of the means of pre- venting the attacks of most insects by means of strong smell- ing liquids or odourous substances. The moths that attack furs, as every one knows, are driven away by pepper-corns or tobacco, and should future experiments prove that at certain seasons, when our trees are most likely to be attacked by insects, we may expel them by hanging bottles or rags filled with strong smelling liquids in our trees, it will certainly be a very simple and easy way of ridding ourselves of them. The brown scale, a trouble- 54 INSECTS. Borne enemy of the orange tree, it is stated in flic Gardener's Chronicle have been destroyed by hanging plants of the common chamomile among its branches. The odour of the coal tar of gas works is exceedingly offensive to some insects injurious to iruits, and it has been found to drive away the wire worm, and other grubs that attack the roots of plants. The vapour of oil of turpentine is fatal to wasps, and that of tobacco smoke to the green fly. Little as yet is certainly known respecting the exact power of the various smells in deterring insects from at tacking trees. What we do know, however, gives us reason to believe that much may be hoped from experiments made with a variety of powerful smelling substances. Tobacco water, and diluted whale oil soap, are the two most eificient remedies for all the small insects which feed upon the young shoots and leaves of plants. Tobacco water is made by boiimg tobacco leaves, or the refuse stems and stalks of the to bacco shops. A large pot is crowded full of them, and then rilled up with water, which is boiled till a strong decoction is made. This is applied to the young shoots and leaves with a syringe, or, when the trees are growing in nursery rows, with a common white-wash brush ; dipping the latter in the liquid and shaking it sharply over extremities or the infested part of each tree. This, or the whale oil soap-suds, or a mixture of both, will kill every species of plant lice, and nearly all other small insects to which young fruit trees are subject. The wash of whale oil soap is made by mixing two pounds of this soap, which is one of the cheapest and strongest kinds, with fifteen gallons of water. This mixture is applied to the leaves and stems of plants with a syringe, or in any other convenient mode, and there are few of the smaller insects that are not de- sroyed or driven away by it. The merit of this mixture be- longs to Mr. David Haggerston, of Boston, who first applied it with great success to the rose slug, and received the premium of the Massachusetts Horticultural Society for its discovery. When this soap cannot be obtained, a good substitute may be made by turning into soap the lees of common oil casks, by the applica- tion of potash and water in the usual way. Moths and other insects which jly at night are destroyed in large numbers by the following mode, first discovered by Victor A.douin, of France. A flat saucer or vessel is set on the ground in which is placed a light, partially covered with a common bell glass besmeared with oil. All the small moths are directly at- tracted by the light, fly towards it, and, in their attempts to get at the light, are either caught by the glutinous sides of the beli glass, or fall into the basin of oil beneath, and in either case soon perish. M. Adouin applied this to the destruction of the pyralis, a moth that is very troublesome in the French vine- yards ; with two hundred of these lights in a vineyard of foui INSECTS. 53 acies, and in a single night, 30,000 moths were killed and found dead on or about the vessels. By continuing his process through the season, it was estimated that he had destroyed female moths sufficient to have produced a progeny of over a million of cater- pillars. In our orchards, myriads of insects may be destroyed by lighting small bonfhes of shavings, or any refuse brush ; and in districts where the apples are much worm-eaten, if repeated two or three nights at the proper season, this is a very efficient and cheap mode of getting rid of the moth which causes so much mischief. Dr. Harris, knowing how important it is to destroy the caterpillar in the moth state, has recommended flambeaux made of tow wound round a stake and dipped in tar, to be stuck in the fruit garden at night and lighted. Thousands of moths will find a speedy death, even in the short time which these flambeaux are burning. The melon-bug may be extirpated by myriads, in the same way. A simple and most effectual mode of ridding the fruit garden of insects of every description, which we recommend as a gene- ral extirpator, suited to all situations, is the following. Take a number of common bottles, the wider mouthed the better, and fill them about half full of a mixture of water, molasses, and vinegar. Suspend these among the branches of trees, and in various parts of the garden. In a fortnight they will be found full of dead insects, of every description not too large to enter the bottles — wasps, flies, beetles, slugs, grubs, and a great variety of others. The bottles must now be emptied, and the liquid re- newed. A zealous amateur of our acquaintance, caught last season in this way, more than three bushels of insects of various kinds ; and what is more satisfactory, preserved his garden al- most entirely against their attacks in any shape. The assistance of birds in destroying insects should be duly estimated by the fruit-grower. The quantity of eggs and in- sects in various states, devoured annually by birds, when they are encouraged in gardens, is truly surprising. It is true that one or two species of these, as the ring-tail, annoy us by prey- ing upon the earlier cherries, but even taking this into account, we are inclined to believe that we can much better spare a* rea- sonable share of a few fruits, than dispense with the good ser- vices of birds in ridding us of an excess of insects. The most serviceable birds are the common sparrows, the wren, the red-breast, and, in short, most of the birds of this class. All these birds should be encouraged to build nests and inhabit the fruit garden, and this may most effectually be done by not allowing a gun to be fired within its boundaries. The introduc- tion of hedges or live fences, greatly promotes the domestication of birds, as they afford an admirable shelter for their nests. Our own gardens are usually much more free from insects than those a mile or two distant, and we attribute this in part to our practi^* 56 THE AFFLE. of encouraging birds, and to the thorn and arbor vitce heuges growing here, and which are greatly resorted to by those of the feathered tribe which are the greatest enemies of the insect race. Among animals, the load and the bat are great insect destroy- ers. The common bat lives almost entirely upon them, and in its evening sallies devours a great number of moths, beetles, "eevils, etc. ; and the toad quietly makes way with numberless smaller insects. CHAPTER VIII. THE APPLE. Pvrus Mo us. L. Rosa< ea, of botanists. Pommter, of the Frencn ; Apje&aum, Gern».in ; Apfel, Dutch ; Melo porno, Italian , and Manzana, Spanish. The Apple is the world-renowned fruit of temperate climates. From the most remote periods it has been the subject of praise among writers and poets, and the old mythologies all endow its fruit with wonderful virtues. The allegorical tree of know- ledge bore apples, and the celebrated golden fruit of the or- chards of Hesperus, guarded by the sleepless dragon which it was one of the triumphs of Hercules to slay, were also apples, according to the old legends. Among the heathen gods of the north, there were apples fabled to possess the power of confer- ring immortality, which were carefully watched over by the goddess Iduna, and kept for the especial dessert of the gods whe felt themselves growing old ! As the mistletoe grew chiefly on the apple and the oak, the former tree was looked upon with great respect and reverence by the ancient Druids of Britain, and even to this day, in some parts of England, the antique cus- tom of saluting the apple trees in the orchards, in the hope of obtaining a good crop the next year, still lingers among the farmers of portions of Devonshire and Herefordshire. This odd ceremony consists of saluting the tree with a portion of the contents of a Avassail bowl of cider, with a toast in it, by pouring a little of the cider about the roots, and even hanging a bit of the toast on the branches of the most barren, the farmer and his men dancing in a circle round the tree, and singing rude songs b'ke the following : " Here's to thee, old apple tree, Whence thou mayst buil, and wlience thou mayst blr w; And whence lliou mayst bear apples enow, Hats full ! caps full — Bushels and sarksfull ! Huzza!" ITS USES. 57 The species of crab from which all our sorts of Apples hava originated, is wild in most parts of Europe. There are indeed two or three kinds of wild crab belonging to this country; as the Pyrus coronaria, or sweet scented crab, with fruit about an inch in diameter grows in many parts of the United States ; and the wild crab of Oregon, P. rivularis, bearing a reddish yellow fruit about the size of a cherry, which the Chenook Indians use as an article of food ; yet none of our cultivated varieties of apple have oeen raised from these native crabs, but from seeds of the sp^ies brought here by the colonists from Europe. The Apple tree is, however, most perfectly naturalized in America, and in the northern and middle portions of the United States succeeds as well, or, as we believe, better than in any part of the world. The most celebrated apples of Germany and the north of Europe, are not superiour to many of the varieties ori- ginated here, and the American or Newtown Pippin is now pretty generally admitted to be the finest apple in the world. No better proof of the perfect adaptation of our soil and climate to this tree can be desired, than the seemingly spontaneous pro- duction of such varieties as this, the Baldwin, the Spitzenburg or the Swaar — all fruits of delicious flavour and great beauty of appearance. The Apple is usually a very hardy and rather slow growing fruit tree, with a low spreading, rather irregular head, and bears an abundance of white blossoms tinged with red. In a wild state it is very long-lived, but the finest garden sorts usually live about fifty or eighty years ; though by proper care, they may be kept healthy and productive much longer. Although the apple generally forms a tree of medium growth, there are many speci- mens in this country of enormous size. Among others we re- collect two in the grounds of Mr. Hall of Raynham, Rhode Island, which, ten years ago, were 130 years old ; the trunk of one of these trees then measured, at one foot fiom the ground, thir- teen feet two inches, and the other twelve feet two inches. The trees bore that season about thirty or forty bushels, but in the year 1780 they together bore one hundred and one bushels of apples. In Duxbury, Plymouth county, Mass., is a tree which in its girth measures twelve feet five inches, and which has yielded in a single season 121 £ bushels. Uses of the apple. No fruit is more universally liked or generally used than the apple. It is exceedingly wholesome, and, medicinally, is considered cooling, and laxative, and useful In all inflammatory diseases. The finest sorts are much es- teemed for the dessert, and the little care required in its culture,, renders it the most abundant of all fruits in temperate climates, As the earliest sorts ripen about the last of June, and the latest can be preserved until that season, it may be considered as a' fruit in perfection the whole year. Besides its merits for the 58 THE APPLE. dessert, the value of the apple is still greater for the kitchen, a,nd in sauces, pies, tarts, preserves, and jellies, and roasted and boiled, this iruit is the constant and invaluable resource of tho kitchen. Apple butter, made by stewing pared and sliced swee*. apples in new cider until the whole is soft and pulpy, is a corn- mon and excellent article of food in many farmers' families, and is frequently made by the barrel, in Connecticut. In Franco, nearly the same preparation is formed by simmering apples in new wine, until the whole becomes a sort of marmalade, which is called Raisini. The juice of the apple unfermented, is, in some parts of the country, boiled down till it becomes molasses. When fermented it forms cider, and if this is carefully made from the best cider apples, it is nearly equal to wine ; in fact many hundreds of barrels, of the cider of New-Jersey, have been manufactured in a single year, into an imitation Cham- pagne, which is scarcely distinguished by many from that made from the grape. Dried apples are also a considerable article of commerce. Farmers usually pare and quarter them by hand, and dry them in the sun ; but those who pursue it as a matter of trade pare them by machinery, and dry them slowly in ovens. They are then packed in bags or barrels, and are used either at home, in sea stores, or are exported. In perfumery, the pulp of this fruit, mixed intimately with lard, forms pomatum. The wood is employed for lasts, and for other purposes by turners ; and being fine grained and com- pact is sometimes stained black, and used for ebony, by cabinet makers. The quality of an apple is always judged of by the use to which it is to be applied. A table or dessert apple of the finest quality should be of medium size, regular form and fine colour ; and the flesh should be fine-grained, crisp, or tender, and of a sprightly or rich flavour, and aroma. Very large sized, or coarse apples are only admired by persons who have little knowledge of the true criterion of excellence. Apples for kitchen use should have the property of cooking evenly into a tender pulpy consistence, and are generally acid in flavour ; and, although there are many good cooking apples unfit for the table, many sorts, as the Fall Pippin and the Greening, are excellent for both purposes. To this we may add that for the common apple- sauce made by farmers a high flavoured sweet apple, which boils somewhat firm, is preferred, as this is generally made with eider. The very common use made of this cheap preserve at the north and west, and the recent practice of fattening hogs, horses, and other an mals upon sweet apples, accounts for the much greater number of varieties of sweet apples he! 1 in esteem here than in any other country. In fact, so excellent has the saccharine mat- ter of the apple been found for this purpose, that whole orchards ITS USES. 58 of sweet applesare frequently planted here for the purposes of fat- i.ening swine and cattle, which are allowed to run at large in them. Cider apples are varieties frequently useless for any other purpose. The best for this purpose are rather tough, piquant, and astringent ; their juice has a high specific quality, and they are usua'.ly great bearers ; as the Harrison, the Red Streak, and the Virginia Crab. Propagation. The apple for propagation is usually raised from seeds obtained from the pomace of the cider mills, and a preference is always given to that from thrifty young orchards. These are sown in autumn, in broad drills, in good mellow soil, and they remain in the seed buds, attention being paid to keep- ing the soil loose and free from weeds, from one to three years, according to the richness of the soil. When the seedlings are a little more than a fourth of an inch in diameter, they should be taken up, in the spring or autumn, their tap roots shortened, and then planted in nursery rows, one foot apart and three to four feet between the rows. If the plants are thrifty, and the soil good, they may be budded the following autumn, within three or four inches of the ground, and this is the most speedy mode of obtaining strong, straight, thrifty plants. Grafting is generally performed when the stocks are about half an inch thick ; and for several modes of performing it on the apple, see the remarks on grafting in a previous page. When young trees are feeble in the nursery, it is usual to head them back two thirds the length of the graft, when the}' are three or four feet high, to make them throw up a strong vigorous shoot. Apple stocks for dwarfs are raised by layers, as pointed out in the article on Layers. Apple trees for transplanting to orchards should be at least two years budded, and six or seven feet high, and they should have a proper balance of head or side branches. Soil and situation. The apple will grow on a great variety of soils, but it seldom thrives on very dry sands, or soils satu- rated with moisture. Its favourite soil, in all countries, is a strong loam of a calcareous or limestone nature. A deep, strong gravelly, marly, or clayey loam, or a strong sandy loam on a gravelly subsoil, produces the greatest crops, and the highest flavoured fruit, as well as the utmost longevity of the trees. Such a soil is moist rather than dry, the most favourable con- dition for this fruit. Too damp soils may often be rendered fit for the apple by thorough draining, and too dry ones by deep subsoil ploughing, or trenching, where the subsoil is of a heavier texture. And many apple orchards in New-England are very flourishing and productive on soils so stony and rock-covered 'though naturally fertile) as to be unfit for any other crop.* * Blowing t&mh, fays Mr. Coxe, w lien bottomed on a dry substratum, and aided 60 THE APPLE. As regards site, apple orchards flourish best, in southern and middle portions of the country, on north slopes, and often even on the steep north sides of hills, where the climate is hot and dry. Farther north a southern or southeastern aspect is preferable, to ripen the crop and the wood more perfectly. We may here remark that almost every district of the country has one or more varieties which, having had its origin there, iecms also peculiarly adapted to the soil and climate of that locality. Thus the Newtown pippin, and the Spitzenburgh are the great apples of New-York ; the Baldwin, and the Roxbury Russett, of Massachusetts ; the Bellflower and the Rambo, of Pennsylvania and New- Jersey; and the Peck's Pleasant and the Sec k-no-further, of Connecticut ; and though these apples are cultivated with greater or less success in other parts of the country, yet nowhere is their flavour and productiveness so perfect as in the best soils of their native districts — excepting in such other districts where a soil containing the same elements, and a corresponding climate are also to be found. Planting and cultivation of orchards. With the excep- tion of a few early and very choice sorts in the fruit garden, the orchard is the place for this tree, and indeed, when we consider the great value and usefulness of apples to the farmer, it is easy to see that no farm is complete without a large and well selected apple orchard. The distance at which the trees should be planted in an or- chard, depends upon the mode in which they are to be treated. When it is desired finally to cover and devote the whole ground to the trees, thirty feet apart is the proper interval, but where the fanner wishes to keep the land between the trees in grain and grass, fifty feet is not too great a distance in strong soils. Forty feet apart, however, is the usual distance at which the trees are planted in orchards. Before transplanting, the ground should be well prepared for the trees, as we have insisted in a previous page, and vigo- rous healthy young trees should be selected from the nurseries. As there is a great difference in the natural growth, shape, and size of the various sorts of apple trees, those of the same kinds should be planted in the rows together, or near each other ; this by marl or meadow mud, will be found capable of producing very fine apple trees. fined cultivation, and a system of hich manuring, will always remunerate die pro prietor of an orchard, except it be planted on a quicksand or a cold clay; in Bticn soils, no management can prevent an early decay. One of the most thrifty or- chards I possess, was planted on a blowing sand, on which 1 carted three thousand loads of mud on ten acres, at an expense of about twenty-five dollars per acre, ex- clusive of much other manure ; on this land I have raised good wheat and clover. Of five rows of the Winesap apple, planted upon it eight years ago, on the snmmi' of a sandy knoll, not one has died out of near an hundred trees — all abundant bear Fruit above the middle size, an oblong-ovate in form. Skin mooth, pale, greenish yellow. Sfalk rather long, and the eye narrow and deep. Flesh white, very tender and crisp when fully ripe, and with a rich sweet sprightly flavour. Ripens from the middle of July to the tenth of August. Tree mode rately vigorous, bears abundantly, and forms a round head. 12. Lybian's Large Summer. Large Yellow Summer. Ken. A large and handsome American fruit, introduced to notice by Mr. S. Lyman, of Manchester. Conn. The bearing trees are easily recognized by their long and drooping branches, which are almost wholly without fruit spurs, but bear in clusters at their extremities. They bear poorly until the tree attains consider- able size, when it yields excellent crops. Fruit quite large, roundish, flattened at the ends: skin smooth, pale yellow. Flesh yellow, tender, sub-acid, rich, and high flavoured, and excellent either for the table or for cooking. Last of August. 13. Oslin. Thomp. Lind. Arbroath Pippin. Forsyth. An excellent Scotch apple, ripening early in August. Form roundish, below medium size, a little flattened. Skin rather tough, clear lemon yellow when quite ripe, mingled with a little bright green, and sprinkled with a few grayish green dots. Stalk short and thick, set in a rather shallow depression. Calyx in a shallow basin, a little plaited, with prominent segments. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic fla- vour. The wood is strong, and grows pretty freely from cut tings. 14. Red Astrachan. § Thomp. Lind. A fruit of extraordinary beauty, first imported into England iwith the While Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of colour is height- ened by an exquisite bloom on the surface of the fruit, like that of a plum. It is one of the handsomest dessert fruits, and its quality is good, but if not taken from the tree as soon as ripe, il is liable to become mealy. Ripens from the last of July to the middle of August. Fruit pretty large, rather above the middle size, and very smooth and fair, roundish, a little narrowed towards the eye. Skin almost entirely covered with deep crimson, with sometimes a little greenish yellow in the shade, and occasionally a little 76 APPLET russet near the stalk, and covered with a pale white bloom, italic rather short and deeply inserted. Calyx set in a slight Fig. 29. Red Aslrachan. basin, which is sometimes a little irregular. Flesh quite white crisp, moderately juicy, with an agreeable, rich, acid flavour. 15. SlNE-QTTA-NON. A native of Long Island, named hy the late Wm. Prince Fruit roundish -ovate, about medium size. Skin smooth, pale greenish yellow. Stalk slender. Flesh white, very tender, juicy, and of a delicate and very sprightly flavour. The young trees are rather slow and crooked in growth. August. , 16. Sugar Loaf Pippin. Thomp. Lind. P. Mag. Hutching's Seedling. A foreign sort, which is ranked among first rate sorts by Thompson, but from specimens of two seasons produced here, it does not seem likely to take this rank with us. Fruit of me- dium size, oblong or conical, smooth, clear pale yellow, be- coming nearly white on one side when' fully ripe. Stalk nearly an inch long, deeply set in a regular cavity. Calyx sunk in a pretty deep basin. Flesh white, firm, very slightly acid, and moderately juicy. According to Lindley it has in England " a most agreeable lively flavour." Ripens here the latter part of July, and is very showy on the tree. SUMMER APPLES. 77 17 Summer Rose. Thomp. Coxe. Woolman's Harvest. A very pretty and very excellent apple, highly esteemed ai a dessert fruit. Fruit scarcely of medium size, roundish. Skin smooth, r ch waxen yellow, streaked and blotched with a little red on the sunny side. Stalk rather short, and slender. Calyx closed, set in an even basin. Flesh tender, abounding with sprightly juice. Ripens early in August. 18. Summer Queen. Coxe. A popular midsummer apple for the dessert and kitchen. The fruit is large and broad at the crown, tapering towards the eye. The stalk is rather long, and is planted in a pretty deep cavity, sometimes partially closed. Calyx but little sunk in a narrow plaited basin. Skin fine deep yellow in its ground, though well striped and clouded with red. Flesh aromatic, yellow, rich and of good flavour. This variety forms a large tree with somewhat pendant boughs, and the fruit is in perfection by the tenth of August. 19. Summer Golden Pippin. Thomp. Lind. P. Mag. A nice little English dessert apple, but inferiour to many of our own. Fruit small, ovate, flattened at the eye. Stalk short and calyx set in a wide shallow basin. Skin shining bright yel- low, with a little orange next the sun. Flesh yellow, firm, crisp and rich. Ripens in August. 20. Sops of Wine. § Lind. Ron. Sops in Wine. Ray, (1688.) Rode Wyn Appel. Knoop. Sapson. Kenrick. A charming little apple for the dessert, which the amateur's garden should always contain. Its flavour is spr ..tly, though not first rate, and its colour is very handsome. Its name pro- bably comes from the red stain in its flesh. Its branches have a spreading habit, and bear plentifully ; and the fruit, in our gar- den, ripens gradually from the first of August to October. Fruit • small, fiom an inch and a half to two and a half in diameter, globular, narrowing to the eye. Skin smooth, crimson in the shade, stained and striped with purplish crimson in the sun, and covered with a delicate white bloom. Stalk slender, three fourths of an inch long. Calyx spreading, in a shallow basin Flesh white, with stains of a pinkish hue, firm, crisp, juicy, and of a pleasant sub-acid flavour. T8 APPLES. 21. Tetofskv. Thomp. The Tetofskv is a Russian summer apple newly introduced, which promises well. Fruit of medium size, loundish oblong, sometimes nearly round. Skin smooth, with a yellow ground handsomely striped with red, and, like most apples of that coun- try, co\ered with a whitish bloom, under which is a shining skin. The flesh is white and juicy with a sprightly and agreeablf* flavour. August. 22. White Juneating. Ray. Thomp. Lind. Owen's Golden Beauty, ac. Thomp. Juneating. Core. This is an old variety mentioned by Evelyn in 1660, and de scribed by Ray in 1688, and is a very tolerable little apple, ripening among the very earliest, during the last of June and the first of July, and deserves a place in a large collection chiefly on that account and its excel- lent bearing quality. It is very distinct from the Early Harvest, sometimes called by this name. Fruit small, round, a little flat- tened. Calyx closed in a wrinkled basin, moderate- ly sunk. Stalk rather long and slender, three fourths to an inch in length, slight- ly inserted in a shallow Fig. 30. White Juneating. depression. Skin smooth, pale green, at first light yellow, with sometimes a faint blush on the sunny side. Flesh crisp, and of pleasant flavour, but soon becomes dry. Tree straight and forms an uprigl.t head. 23. White Astkachan. Thomp. Lind. P. Mag. Pyrus Astracanica. De CandoUe, 1 Transparent de Moscovie, [ of the French gardens. Glace de Zelande, ) A nearly white, semi-transparent, Russian apple, which bears freely and ripens about the tenth of August ; but in this country is of little or no value, as it nearly always grows mealy and water cored as soon as ripe. Fruit of medium size, roundish. AUTUMN APPLES. 79 inclining to conical, ami a little ribbed af the eye. Skin very smooth, nearly white, with a few faint streaks of red on one side, and covered with a white bloom. Stalk thick and short ; calyx set in a small basin. Flesh quite white, partially transparent, tender and of delicate flavour, but rather dry. 24. Williams's Favourite. § Man. Ken. A large and handsome dessert apple, worthy of a place m every garden. It originated at Roxbury, near Boston, bears abundantly, and ripens from the last of July to the first of September. Fruit or* medium size, oblong, and a little one-sided. Stalk an inch long, slender, slightly sunk. Calyx closed, in a narrow angular basin. Skin very smooth of a light red ground, but nearly covered with a fine dark red. Flesh yellowish-white, and of a very mild and agreeable flavour. Class II. Autumn Apples. 25. Alexander. § Thomp. Emperor Alexander. Lind. Ron. Russian Emperor. Aporta. This is a very magnificent Russian sort, which thrives well in our gardens. The tree is no less striking in the spring when covered with its very large blossoms, than in autumn when loaded with its superb fruit. It is, properly, a cooking apple. Fruit very large, frequently measuring rive inches in diame- ter, and weighing nearly a pound, regularly formed, generally conical or cordate, tapering from the base to the eye. Skin greenish yellow, faintly streaked with red on the shaded side, but Grange, brilliantly streaked and marked with bright red in the sun. Calyx large, set in a deep basin. Stalk rather slender, three fourths of an inch long, planted in a deep cavity. Flesh yellowish white, crisp, tender and juicy, with a rather pleasant flavour. A moderate bearer. October to December. 80 AfPLES. Fig. 31. Alexander. 26. Autumn Pearmaw. Thomp. Summer Pearmain. Lind. Miller, P. Mag. Winter Pearmain, of the Middle States. Parniain d'Ete. Knooji. A slow growing tree, but producing a good, high-flavoured dessert fruit. Fruit of medium size, oblong, narrowing gradu. ally towards the eye. Skin brownish yellow, mixed with green on the shaded side, but next the sun, reddish, blended with yel- low, streaked with deeper red, and sprinkled with numerous small brown specks. Stalk short, obliquely planted under a fleshy lip. Calyx set in a broad shallow basin, which is some- times scarcely at all sunk, and obscurely plaited. Flesh pale yellow, crisp, firm, a little dry, but rich and high flavoured. aiITUMN APPLES. 8l Branches slender. This most excellent old dessert fruit is the " Winter Pearmain " of most old American orchards, and is a great favourite with many amateurs. October and November, and keeps till March. 27. Blenheim Pippin. Thomp. Lind. Blenheim Orange. Woodstock Pippin. A large and showy English apple, admirable for baking, but which is not so highly esteemed for the table here, as abroad. The trees make strong and vigorous shoots. Fruit very large, roundish, three inches in diameter at the base. Skin yellowish, becoming deep orange, stained on the sunny side with dull and dark red stripes. Calyx set in a large hollow basin. Flesh yellow, breaking, very sweet, and of tolerable flavour. October to December. 28. Beauty of Kent. Thomp. Lind. Ron. The Beauty of Kent is, in this climate, one of the most mag- nificent of all apples, frequently measuring sixteen or eighteen inches in circumference. The flavour is of second quality, but as a kitchen fruit, it is among the finest. The tree grows very strong and upright. Fruit very large, roundish, but flat at the base, and narrowing distinctly to the eye, where it is slightly ribbed. Skin smooth, greenish-yellow, marked with large, broken stripes of purplish red. Stalk short, slender, deeply planted in a round, shallow cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, with a simple sub-acid flavour. October and November. 29. Beauty of the West. Ken. A large, showy, sweet apple, of fair flavour. Fruit large, round and regularly shaped. Skin smooth, light greenish-yellow, marked with small stripes of red. Stalk short, set in a round cavity. Flesh tender, juicy, sweet, and pleasant. A fall fruit, but may be kept for some time. 30. Cornish' Aromatic. Thomp. Lind. A rich flavoured English apple. The quality is excellent, but the fruit not very fair with us. Fruit of medium size, roundish and angular. Skin rich red, much marked with russet yellow dots, on a pale russet ground. Stalk short, set in a deep, narrow cavity. Calyx small, in a narrow basin. Flesh yellow, with a rich aromatic suo-acid flavour. October to December. 62 APPLES. 31. Catline. Coxe. Th(imp. Gregson Apple. We have not been able to procure this variety ; which we be. lieve is a native of Maryland, and we therefore insert here Mr. Coxe's description. The Catline is an apple rather below tha middling size. It is a great bearer— the form is flat, the stalk short and thick, the skin smooth, and of a beautiful yellow, with a clear and brilliant red towards the sun, with numerous streaks and many dark spots scattered on the surface. The flesh is a pale yellow, tender, rich, juicy and sweet ; as an eating apple in October, November and December, it is particularly fine. The tree is small, the form regular, and round in the head ; the shoots straight and delicate ; tbe foliage of a lively green — it is very productive, and in six or seven years after transplanting, it bears abundantly, when well cultivated. 32. Dutchess of Oldenbuegh. Thomp. Ron. A handsome Russian fruit of good quality. Fruit medium size, regularly formed, roundish. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Calyx pretty large and nearly closed, set in a wide even hollow. There is a faint blue bloom on this fruit. The flesh is rich and juicy, with an excellent flavour. Ripens early in September. 33. Downton Pippin. Thomp. Land. Kn^SSen Pi PP in : \ * ~* E ^ lish **"»■ Downton Golden Pippin. Ken. A rather early variety of the English Golden Pippin, raised by Mr. Knight of Downton Castle. It is a beautiful, small des- sert fruit, and will please those who like the rich, sharp, acid flavour of the Golden Pippin. Fruit a little larger than the Golden Pippin, about two and a quarter inches in diameter, roundish, flat at the ends. Calyx set in a wide, but very shallow basin. Stalk short, not deeply inserted. Skin smooth, yellow, dotted with small obscure specks. Flesh yellowish, crisp, with a brisk, rich, tart flavour. The tree grows more vigorously and bears more abundantly than its parent, the old Golden Pippin. It is also considered a fine cider apple. October and November. ATTTITMN APPLES. 88 34. Dyer, or Pomme Royale. Ken. Smithfield Spice. A popular New-England dessert apple, very sprightly, tende; ; and excellent. It is supposed to be of French origin, and to hava Deen brought to Rhode Island more than a hundred years ago. It was re-named Dyer by the Mass. Hort. Society, who supposed it to be a seedling of Mr. Dyer, of R. I., but the old and familiar name of Pomme Royale should be preferred. Fruit of medium size, roundish, pretty regularly formed. Skin smooth, pale greenish yellow, with a faint blush and a few dark specks on one side. Stalk about half an inch long, set in a smooth, round cavity. Calyx closed, basin plaited, moderately deep. Core round, hollow. Flesh white, very tender and juicy ; flavour very mild and agreeable — slightly sub-acid. Sept., Oct. 35. Dutch Codlin. Thomp. Lind. Ron. Chalmer's Large. A very large kitchen apple, valued only for cooking, from August to September. Fruit of the largest size, irregularly roundish, or rather oblong, strongly marked by ribs extending from the base to the eye. Calyx set in a narrow, deep-furrowed basin. Stalk short and thick. Skin pale yellow, becoming orange yellow on the sunny side. Flesh white, sub-acid, and moderately juicy. Inferiour to the Holland Pippin or the Drap d'Or. The tree makes very strong shoots. 36. Flower of Kent. Thomp. Lind. Ron. A large and handsome English apple, chiefly valued for baking and kitchen use. Fruit quite large, roundish, a little ribbed on its sides, often considerably flattened, and rather broadest at the base. Skin tawny yellow, washed with dull red, with occasion- ally, a few stripes of brighter red. Calyx rather small, but set in a large basin, rather furrowed or irregular. Stalk nearly an inch long, not very deeply inserted. Flesh greenish yellow, abounding with a lively sub-acid juice. October to January. 37. Franklin's Golden Pirpw. Thomp. Lind. Man. Sudlow's Fall Pippin. This should be an American variety, named after Dr. Franklin, as it appears, by the Horticultural Transactions, to have been taken from the United States to England, in 1806 ; but it is, we believe, only known to nurserymen here, by importation back again. It is an excellent dessert fruit, larger than the common English Golden Pippin, ripening in October. Fruit of medium 84 APPLES. size, oval, very regular in shape, rather broadest at the base. Kye sunk in an even hollow. Stalk short, slender, deeplj planted. Skin deep yellow, freck.ed with numerous dark spots Flesh pale yellow, crisp, tender, with a fine rich aromatic fla vour. The tree grows freely, and forms an upright head. 38. Fall Harvey. § Man. Ken. A fine large Fall fruit from Essex co., Mass., very highly es- teemed in that neighbourhood. We do not think it comparable to the Fall pippin, which it a little resembles. Fruit large, a little flattened, obscurely ribbed or irregular about the stalk, which is rather slender, an inch long, set in a wide, deep cavity. Cal} r x closed, small, in a rather shallow basin. Skin pale straw yellow, with a few scattered dots. Flesh white, juicy, crisp, with a rich, good flavour. October and No- vember. 39. Fall Pippin. § Coxe. Floy. The Fall Pippin is, we think, decidedly an American variety, Thompson and Lindley to the contrary, notwithstanding. It is, very probably, a seedling raised in this country, from the White Spanish Reinette, or the Holland pippin, both of which it so much resembles, and from which it, in fact, differs most strongly in the season of maturity. The Fall Pippin is a noble fruit, and is considered the first of Autumn apples in the middle states, where its beauty, large size, and its delicious flavour for the table or for cooking, render it very popular. Fruit very large, roundish, generally a little flattened, pretty regular, sometimes with obscure ribs at the eye. Stalk rather long, three-fourths of an inch, projecting considerably beyond ihe fruit, (which distinguishes it from the Holland Pippin,) set in a rather small, shallow, round cavity. Calyx not very large, rather deeply sunk in a round, narrow cavity. Skin smooth, yellowish-green, becoming a fine yellow, with often a tinge of brownish blush, on one side, and with a few scattered dots. Flesh white, very tender and mellow with a rich, aromatic fla- vour. October to December. There are several spurious sorts — the true one is always rather flattened, with a projecting stalk. (See Holland Pippin.) 40. Golden Sweet. A celebrated Connecticut fruit sent us by Mr. Lyman, of thaf AUTUMN APPLES. 8ft state. Fruit above the medium size, roundish, scarcely flattened, fair, and well formed. Skin, when fully ripe, pale yellow 01 straw colour. Stalk about an inch long, slender at its junction with the fruit. Calyx closed, and set in a basin of moderate depth. Flesh tender, sweet, rich and excellent. The tree is a pretty free grower, and bears large crops. This we think will prove a valuable sort. Ripe in August and. September. 41. Gravenstein. § Thomp. Lind. Grave Slije. A superb looking German apple, which originated at Gravei.. stein, in Holstein, and is thought one of the finest apples of the north of Europe. It fully sustains its reputation here, and is, unquestionably, a fruit of first rate quality. Fruit large, rather flattened, and a little one sided or angular, broadest at the base. Fig. 32. Gravenstein. Stalk quite short and strong, deeply set. Calyx large, in a wiai- deep, rather irregular basin. Skin greenish yellow at first, bui becoming bright yellow, and beautifully dashed and pencilled and marbled with light and deep red and orange. Flesh tender and crisp, with a high flavoured, somewhat aromatic taste. Ripens with us in September and October, but will keep a month longer. The trees are vrry thrifty strong growers, and bear young. § U6 apples;. 42. Grand Sachem. A showy, large, dark, blood-red fruit, but rather coarse, and scarcely worth cultivation. Fruit, very large, roundish, dis- tinctly ribbed, and irregular in its outline. Stalk short and strong, and calyx set in a well marked basin. Skin smooth, deep, dingy red, over the whole surface. Flesh white, rather dry, and without much flavour. September. 43. Holland Pippin. Thomp. Lind. Miller. Reinnette d'Hollande. Noisette ? S^nmer Pippin. ) o/ New . Jersey , This and the Fall Pippin are frequently confounded together. They are indeed of the same origin, and the leaves, wood, and strong growth of both are very closely similar. One of the strongest points of difference, however, lies in their time of ripen- ing. This being with us a late summer, the Fall Pippin a lute autumn, and the White Spanish Reinnette an early winter fruir. The Holland Pippin, in the gardens here, begins to fall from the tree, and is fit for pies about the middle of August, and from that time to the first of November, is one of the very best kitchen apples, making the finest tarts and pies. It is not equal to the Fall Pippin for eating. Fruit very large, roundish, a little more square in outline than the Fall Pippin, and not so much flattened, though a good deal like it ; a little narrowed next the eye. Stalk half an inch long, thick, deeply sunk. Calyx small, closed, moderately sunk in a slightly plaited basin. Skin greenish yellow or pale green, becoming pale yellow when fully ripe, washed on one side with a little dull red or pale brown, with a few scattered, large, green- ish dots. Deserves a place in every garden. 44. Hawthorndei-'. Thomp. Lind. Ron. White Hawthorden. fiicoll. A celebrated Scotch apple, which originated at Hawthornden, the birth-place of the poet Drummond. It resembles, some- •what, our Maiden's Blush, but is inferiour to that fruit in flavour. Fruit rather above the medium size, (occasionally ribbed, according to Lindley.) with us, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale, light yellow, nearly wnite in the shade, with a fine, blueh where exposed to the sun. Calyx nearly closed, set in a rather shallow basin, with a few obscure plaits. Stalk half an inch long, slender. Flesh AUTUMN APPLES. 81 white, juicy, of a simple, pleasant flavour. Aji excellent bearer, a handsome fruit, and good for cooking or drying. The ends of the bearing branches become pendulous. 45. Jersey Sweeting. A very popular apple in the middle states, where it is not only highly valued for the dessert, but, owing to its saccharine quality, it is also planted largely for the fattening of swine, which are allowed to run under the tree* and gather the fruit as it falls. It is a highly valuable sort, and deserves extensive culture. Fruit medium size, roundish-ovate, tapering to the eye. The calyx is small, closed, very slightly sunk, in a small plaited basin. Stalk half an inch long, in a rather narrow cavity. Skin thin, greenish yellow, washed and streaked, and often en- tirely covered with stripes of pale and dull red. Flesh white, fine grained, and exceedingly juicy, tender, sweet and sprightly. Young wood stout, and short jointed. This apple commences maturing about the last of August, and continues ripening till frost. 46. Keswick Codlin. Thorn. Lind. A noted English cooking apple, which may be gathered for tarts, as early as the month of June, and continues in use till November. It is a great bearer and a vigorous tree. Fruit a little above the middle size, rather conical, with a few obscure ribs. Stalk short and deeply set. Calyx rather large. Skin greenish yellow, washed with a faint blush on one side. Flesh yellowish white, juicy, with a pleasant acid flavour. 47. Kilham Hill. Man. A native of Essex co., Mass., raised by Daniel Kilham. Fruit pretty large, roundish, ribbed, narrowing to the eye. Skin pale yellow, slightly splashed with red in the shade, deep red in the sun. Stalk rather long and slender, set in a wide deep hollow. Calyx in a narrow basin. Flesh of sprightly, rather high flavour, but is apt to become dry and mealy. Bears well. September. 48. Kenrick's Autumn. Ken. A handsome apple of second quality. Fruit large, roundish, much flattened at the base. Stalk long, projecting beyond the fruit a good deal, set in a close cavity. Skin pale yellowish- green, striped and stained wuh bright red. Flesh white, a little stained with red, tender, juicy, and of a sprightly acid flavour September. 88 APPLES. 49. King of the Pippins. Thomp. Lind. Ron. Hampsliire Yellow. An apple highly rated in England, whence it comes, but whi./i scarcely proves first rate here. Fruit of medium siz*-, ol a conical or pearmain shape. Skin smooth, pale yellow, delicately streaked and washed with red next the sun. Stalk slen ler, an inch long. Calyx large, set in a deep even basin. Flesh white, very firm and of fair quality. The tree is an upright grower, ind bears abundantly. October and November. 50. Kerry Pippin. Thomp. Lind. Ron. Edmonton's Aromatic Pippin, an Thomp. An Irish dessert apple, from the county of Kerry, as its name implies. Fruit middle size, oval, a little flattened at the eye. Skin pale yellow, mingled with a deeper yellow, with a glossy surface, and stained and streaked with red. Stalk of medium length, sometimes short, set in a narrow cavity, with a projection of the fruit on one side, and occasionally, a line or ridg?, run- ning from the eye to the stalk. Calyx set in a plaited basin. Flesh yellow, tender, crisp, with a sugary flavour. Ripens in September and October. APPLES. Stalk short, deeply sunk in a narrow cavity. Calyx rather small, set in an abruptly sunk, rather irregular basin. Flesh .vliite, very sweet, rich and tender, but not very juicy. Sep- tember to December. There is another Pumpkin Sweeting known in this statp, which is an oblong or permain-shaped fruit, striped with yellow and red, and ripens in August and September ; a second rate apple. 53. Longville's Kernel. Thomp. Lind. P. Mag. Sam's Crab. An apple introduced into our orchards from the garden of the London Horticultural Society, but which does not compare fa. vourably with many native sorts of this season. Fruit rather below medium size, oval, rather flattened. Stalk short, deeply inserted. Eye small, with a short erect calyx. Skin greenish yellow, streaked with pale brownish red, with a few streaks of bright red. Flesh firm, yellow, slightly perfumed, sub-acid. The tree is a great bearer. August and September. 57. Maiden's Blush. Coxe. Thomp. A remarkably beautiful apple, a native of New-Jersey, and first described by Coxe. It begins to ripen about the 20th of August, and continues until the last of October. It has all the beauty of colour of the pretty little Lady Apple, and is much cultivated and admired, both for the table and for cooking. It i? also very highly esteemed for drying. Fruit medium sized, flat, and quite smooth and fair. Skin Fi;r. 3.'). Maiden's Blush. AUTUMN APPLES. 9i thin, clear lemon yellow, with a coloured cheek, sometimes v\eli cately tinted like a blush, and in others with a brilliant red, Stalk short, planted in a rather wide, deep hollow. Basin mode- rately depressed, calyx closed. Flesh white, tender, sprightly with a pleasant sub-acid flavour. The fruit is very light. Thia variety forms a handsome, rapid growing tree, with a fine spreading head, and bears large crops. 55. Nonsuch. Thomp. Lind. Nonsuch. Ron. Forsyth. An old English sort, chiefly valued for the beautiful transpa- rent jelly which it makes. Fruit of medium size, regular form, flat. Skin greenish yel- low, striped and spotted with dull brick red. Calyx set in a wide, regular, shallow basin. Stalk short and slender. Flesh white, soft, with a plentiful sub-acid juice. A great bearer. 56. Old English Codlin. Thomp. English Codlin. Coxe. Lind. Ray. A large and fair cooking apple, in use from July to November. Fruit generally above medium size, oblong or conical, and a little irregular. Skin clear lemon yellow, with a faint blush next the sun. Stalk stout and short. Flesh white, tender, and of a rather pleasant, sub-acid flavour. Much esteemed for cook- ing, ripens gradually upon the tree, and is free from liability to rot. In New-Jersey this fine old fruit is largely cultivated for market, as it produces handsome and abundant crops. The leaves are large, and the trees are very vigorous and fruitful. 57. Peach-Pond Sweet. This is a most excellent autumn variety, from a small village of this name, in Dutchess county, N. Y., which we received from Mr. J. R. Comstock, an extensive orchardist near Pough- keepsie. It appears well worthy of a more general dissemination. Fruit of medium size, rather flat, and a little one-sided or an- gular in its form. Skin striped light red. Stalk long and slender. Flesh tender or very mellow, moderately juicy, with a very rich,sweet,and agreeable flavour. September to November. 58. Pomme de Neige. Thomp. Lind. Fameuse. Forsyth. Sanguineus. A very celebrated Canada fruit, which has its name from the 92 APPLES. snow.whi1# colour of its flesh, or, as some say, from the village whence it was first taken to England. It is an excellent, pro ductive, rSutumn apple, and is especially valuable in northern latitudes. Fruit of medium size, roundish, somewhat flattened. Skip with a ground of pale greenish yellow, mixed with faint streaks of pale red on the shady side, but marked with blotches and short stripes of darker red, and becoming a fine deep red in the sun. Stalk quite slender, half an inch long, planted in a narrow funnel shaped cavity Calyx small and set in a shallow rather narrow basin. Flesh •emarkably white, very tender, juicy and good, with a slight perfume. Ripe in October and November. A regular bearer, and a handsome dessert fruit. 59. Porter. § Man. Thomp. A first rate New-England fruit, raised by the Rev. S. Porter, of Sherburne, Mass., and deservedly a great favourite in the Boston market. The fruit is remarkably fair, and the tree ia very productive. Fig. 37. Porter. AUTUMN APPLES. 93 Fruit rather large, regular, oblong, narrowing to the eye. Skin clear, glossy, bright yellow, and when exposed, with a dull blush next the sun. Calyx set in a narrow and deep basin. Stalk rather slender, not three fourths of an inch long. Flesh fine grained, and abounding with juice of a sprightly agreeable flavour. Ripens in September, and deserves general cultivation. 60. Pine Apple Russet. Lindley. We have at last beeH able to procure this variety, and we insert Lindley's description, in order to draw attention to a sort which appears to be highly deserving of trial in this country. " Fruit above the middle size, roundish, ovate, with broad ob tuse angles on its sides, about two inches and three quarters in diameter, and two inches and a half deep. Eye small, with a very short, connivent calyx, placed in a shallow depression, sur- rounded by ten rather unequal plaits. Stalk an inch long, in- serted in an uneven cavity, one half of which protrudes beyond the base. Skin pale greenish yellow, almost covered with white specks on one part, and a thick scabrous, yellowish russet on the other, which extends round the stock. Flesh very pale yel- low, crisp, very short, and tender. Juice more abundant than in any apple I have ever met with, as it generally runs very copiously as soon as cut open, saccharine, with that just propor- tion of acid which characterizes our most valuable fruits, and of a spicy aromatic flavour, with a high perfume. A dessert apple from the end of September to the middle of October." 61. Pumpkin Russet. Sweet Russet. Kenrick. Pumpkin Sw« Flint Russet, Pumpkin Sweet, ) » This is another of the large sweet apples so popular in New England, and is considered valuable by many. It is, however "nuch inclined to rot. Fruit large, round ; flesh, pale yellowish green, slightly covered with russet. Stalk lonw, set in a wide shallow cavity, Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. September to January. Trees large and spreading. 62. Rambo. § Coxe. Thomp. Romanite, ) Snek-iio-further, > of New-Jersey. Bread and Cheese Apple, ) The Rambo is one of the most popular autumn fruits to be 94 APPLES. found in the Philadelphia markets. It is a highly valuable apple for the table or kitchen, and the tree thrives well on light sandy soils, beinw a native of the banks of the Delaware. Fig. 37. Rambo. Fruit of medium size, flat. Skin smooth, yellowish white in the shade, streaked and marbled with pale yellow and red in the sun, and speckled with large rough dots. Stalk long, rather slender, curved to one side, and deeply planted in a smooth, fun- nel-like cavity. Calyx closed, set in a broad basin, which is slightly plaited around it. Flesh greenish white, very tender, with a rich, sprightly, sub-acid flavour. October to December. This apple resembles externally the American Domine, which, however, is a very late-keeping winter fruit. ^3. Rambour Franc. Duh. Thomp. Frank Rambour. Lindley. Rambour d'Etr.', or Summer Rambour. Core. Rambour iTF.te. Pmieau. This is a French fruit, common in many parts of this country, and according to Coxe, was introduced from the garden of St. Cloud. It is of pretty good quality, though most esteemed for cooking. Fruit a little above medium size, (sometimes quite large,) flat, generally evenly formed, but occasionally a little irregular. Skin pale, greenish yellow, slightly stained and streaked with red on th' sunny side. Stalk short, rather fleshy and deeply inserted. Eye large, the nearly closed calyx set in a deep, ■lightly furrowed basin. Flesh rather soft, of a sprightly, sub- AUTUMN APPLES. ats acid flavour, a little bitter before maturity. Ripens early in September. 64 Ross Nonpareil. § Thomp. Lind. Ron. This is an Irish fruit, and, to our taste, one of the highest flavoured and most delicious of all apples, for the dessert, approaching in flavour some kinds of pear. In England this is a winter fruit, but with us, owing to the greater warmth of our autumn, it is in perfec- tion the last of Fig. 38. Ross Nonpareil. October, and will keep a month. Fruit rather below medium size, roundish, narrowing a little to the eye. Skin covered with a thin mellow russet, and faintly stained with red on the sunny side. Stalk an inch or more long, slender, and rather deeply inserted. Calyx set in a shallow basin. Flesh greenish white, tender, with a rich aromatic fla- vour, — what is called a Fennel flavour by the English. A pro- fuse bearer, and worthy of a place in every amateur's garden. 65. Red Ingestrie. Thomp. Lind. This, and the Yellow Ingestrie, are cross-bred seedlings raised by Mr. Knight, from the English Golden Pippin. They are greatly admired as dessert apples in England. Fruit small, about two and a half inches in diameter, oblong or ovate, with a wide basin at the eye, and a short and slendei stalk. Skin bright yellow, tinged and mottled with red on the sunny side, and speckled with obscure dots. Flesh very firm, juicy and high flavoured. Ripens in September and October. The Yellow Ingestrie differs from the above as follows: fruit of smaller size, of a clear, bright gold colour, without red. Eye small and shallow. Flesh tender and delicate, with a plentiful juice when freshly gathered from the tree. October. 06 APPLES. 66. Summer Sweet Paradise. ^. A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a r.ealous fruit-grower of Columbia, in that state. It is a large, fair, sweet apple, and is certainly one of the finest of its class, for the dessert. The tree is an abundant bearer, begins to bear while young, and is highly deserving general cultivation. It has no affinity to the Paradise Apple used for stocks. Fruit quite large, round and regular in its form, a little flattened at both ends. Skin rather thick, pale green, sometimes faintly tinged with yellow in the sun, and very distinctly marked with numerous, large, dark, gray dots. Stalk strong, and set in an even, moderately deep hollow. Flesh tender, crisp, very juicy, with a sweet, rich, aromatic flavour. Ripe in August and Sep- tember. 67. Scarlet Pearmain. Thomp. Lind. Bell's Scarlet Pearmain. Ronalds. Oxford Poach of some English gardens. A showy dessert apple, raised, according to Ronalds, by Mr. Bell, land Stewart at Sion House, the seat of the Duke of Nor- thumberland, about the year 1800. Fruit medium sized, pearmain or conical shaped. Skin light crimson, or yellow, in the shade, rich crimson on the sunny side ; stalk nearly an inch long, deeply set. Calyx full and spreading, in a deeply sunk basin, surrounded by a few plaits. Flesh white, stained with a tinge of pink, crisp, juicy, and of good flavour. In eating from the last of August to the tenth of Octo- ber. A plentiful bearer. 68. Seek-no-ft/rther. Coxe. Autumn Seek-no-further. Ken. This seems to be a favourite name in this country, and it is difficult to say to what variety it should be exclusively applied. The Seek-no-further of New-Jersey and Pennsylvania is the Rambo, (see Rambo;) that of some parts of New- York is the American Domine, (see the latter.) The Seek-no- further of Coxe is a large, roundish fruit, narrower at the eye. Skin smooth, pale yellowish green, or nearly white ; the flesh yellow, juicy, rich and tender. The trunk straight and tall, supporting a regular well-formed head. Ripe in October, and will keep a couple of months. The Westjield Seek-no-further is the Seek-no-further of Con- necticut, and is an old and highly esteemed variety of that dis- trict. It has a Pearmain flavour., and is much superior to the WINTER APPLES. 97 Green Seek-no-further just described. Fruit large, pretty regu larly round. Skin pale, or dull red over a pale clouded green ground — the red sprinkled with obscure russety yellow dots. Stalk very slender, three-fourths of an inch long, inserted in an even cavity. Calyx closed, or with a few reflexed segments, and set in an even basin of moderate depth. Flesh white, fine grained, tender, with a rich, pearmain flavour. A first ratf» fruit. October to February. 69. Stroat. Floy. Ken. Straat. Thomp. An apple in high esteem among the descendants of the Dutch settlers on the North River, the original tree of which is said to have grown in a street {stroat, Dutch) of Albany. It is well known at Kingston, N. Y. Fruit above the middle size, regularly formed, roundish, oblong, and tapering a little to the eye. Skin smooth, yellowish green. Stem short, pretty stout, and planted in a rather shallow cavity. Flesh yellow, very tender, with an excellent, rich, brisk flavour. In eating from September to December. 70. Wormsley Pippin. § Thomp. Lind. P. Mag. Knight's Codlin. A well-flavoured autumnal fruit, from the English Gardens, ripening the last of August and beginning of September. Fruit middle-sized, roundish, tapering a little towards the eye, which is deeply sunk, and the basin slightly plaited. Skin pale green, or straw colour, darker next the sun, and sprinkled with dark specks. Stalk deeply planted, nearly an inch long. Flesh white, crisp, firm, with a rich high flavoured juice. This is considered, abroad, one of the richest flavoured apples, but it appears to us to have been over-praised, being rather too firm and too acid. Class III. Winter Apples. 71. Alfriston. Thomp. Lind. Ron. Oldaker's New. ) „ . Thn„„ Lord Gwydr's Newtown Pippin. $ "*■ to lMm P- A third rate apple, valued in England as excellent for cook- ing. Fruit large, roundish, a little ribbed, and rather broadest at the base. Skin pale greenish-yellow, faint.y marked with 9 08 APPLES. streaks or network of russet. Stalk short, planted in a deep cavity. Calyx with open, long segments set in a deep, rather uneven basin. Flesh yellowish white, crisp, tender, with a tolerable, somewhat acid flavour. The English trace some re- semblance between this and the Newtown pippin, but we per- ceive no similarity. October to January. 72. American Pippin. Coxe. Thomp. Grindstone. Valuable only for its late keeping and for cider, the American pippin has never been much cultivated out of New-Jersey. The Newtown pippin which is frequently called by this name abroad, is very different, and infinitely superiour to this. Fruit of medium size, and regular form, roundish, somewhat flattened. Skin dull red in patches and stripes, on a dull green ground, marked by pretty large star-like, yellowish russet specks, which make the surface rather rough. Stalk short, somewhat fleshy and set in an irregular shallow cavity. Calyx small, set almost even with the surface of the fruit. Flesh white, firm, juicy, with a somewhat brisk, acid flavour. Keeps till June. Trees with crooked shoots. 73. Baldwin. § Ken. Thomp. Man. Woodpecker. Pecker. The Baldwin stands at the head of all New-England apples, and is unquestionably a first rate fruit in all respects. It is a native of Massachusetts, and is more largely cultivated for the Boston market than any other sort. It bears most abundantly with us, and we have had the satisfaction of raising larger, more beautiful, and highly flavoured specimens here, than we ever saw in its native region. The Baldwin, in flavour and general characteristics, evidently belongs to the same family as our Esopus Spitzenburgh, and deserves its extensive popularity. Fruit large, roundish, and narrowing a little to the eye. Skin yellow in the shade, but nearl)' covered and striped with crimson, red, and orange, in the sun ; dotted with a few large russet dots, and with radiating streaks of russet about the stalk. Calyx closed, set in a rather narrow, plaited basin. Stalk half to three fourths of an inch long, rather slender for so large a fruit, planted in an even, moderately deep cavity. Flesh yellowish white, crisp, with that agreeable mingling of the saccharine and acid which constitutes a rich, high flavour. The tree is a vigo- rous, upright grower, and bears most abundantly. Ripe from November to March, but with us, is m perfection in January. WINTER APPLES. 99 Fig. 39. Baldwin. 74. Black Apple. Coxe. Black American. Thomp. 1 A native fruit, of a very dark red colour, and of a mild, rather agreeable flavour. Fruit rather below medium size, round or very slightlv flat- tened. Skin dark red, almost black, with a mealy, whitish bloom on the surface. The stalk half to three fourths pf an inch long, pretty deeply inserted. Calyx in a rather shallow basin. Flesh yellowish red, crisp, juicy, and of medium quality. The tree when fully grown has a rather drooping head. Ji»p?. from November to February. 75. Borsdorffer. Thomp. Knoop. Borsdorff hind. King George the Third. Ron. Queen's, Reinnette Batarde, Edler Winter KorwlorfTer, Reinnette de Misme, Ganet Pippin, King, Le Grand Bohemian Borsdorffer, of various gardens, ac. to Thomp, A small, celebrated German apple introduced into England by Queen Charlotte. It is much admired as a dessert fruit. 100 APPLES. Fruit about two inches in diameter, roundish-oval, nan-owing at the eye. Skin pale yellow, with a full red cheek, sprinkled with a little russet. Calyx set in a small, even basin but little sunk. Stalk half an inch long, slender. Flesh yellowish-white, very firm and crisp, with a rich, brisk, perfumed flavour. The tree grows rather loosely, and the blossoms appear late. No- vember to February. 76. Belle-Fleur, Yellow. § Thomp. Bell-Flower. Coxe. Floy. Ken. Yellow Bellflower, of most nurseries. The Yellow Belle-Fleur is a large, handsome, and excellent winter apple, every where highly esteemed in the United States. It is most abundantly seen in the markets of Philadelphia, as it thrives well in the sandy soils of New-Jersey. Coxe first de- scribed this fruit ; the original tree of which, grew in Burling- \ I / y N Fi". 40. Ydlow BeOe-Fleur. WINTER APPLES. 101 ton, New-Jersey. We follow Thompson, in calling it Belle- Fleur, from the beauty of the blossoms, with the class of French apples, to which it belongs. Fruit very large, oblong, a little irregular, tapering to the eve. Skin smooth, pale lemon yellow, often with a blush next the sun. Stalk long and slender, in a deep cavity. Calyx closed and set in a rather narrow, plaited basin. Seeds in a large hollow cap- sule or core. Flesh tender, juicy, crisp, with a sprightly, sub- acid flavour ; before fully ripe, it is considerably acid. Wood yellowish, and tree vigorous, with spreading, drooping branches. A regular and excellent bearer, and worthy of a place in every orchard. November to March, 77. Belle-Fleur, White. § White Bell flower. Green BellHower. White Detroit. of Indiana, and the North, ana West. White Pippin. Crajie'9 Pippin. Ohio Favourite. Hollow Cored Pippin, (of some. The White Belle-Fleur is one of the most widely dissemina- ted and popular apples in the Western states. It is a native, and was originally carried to the west by Mr. Brunson, a nur- seryman, who emigrated from New-York first to Huron co., Ohio, and afterwards to Wayne co., Indiana — disseminating it largely. It grows pretty strongly, bears ve- ry abun- dantly, and its brittle bearing shootsare inclined to break. Head spread- ing, but notdroop- ing. This is a very fair and hands'me fruit, less Fig. 41. White Belle-Fleur. acid than the Yellow Belle-Fleur. The Cumberland Spice, of Coxe, well 102 APPLES. known here, .and given in previous editions as a synonym, is, we find on farther acquaintance with the white Belle-Fleur, an en- tirely distinct variety. Fruit medium to large. Skin smooth, pale yellowish -white, marked with small brown dots, and rarely Avith a faint blush. Stalk long, slender, planted in a deep cavity. Calyx small, set in a small, narrow basin. Flesh white, tender and juicy, with a delicate, sprightly flavour. Core large and hollow. October to March. 78. Belle-Flettr, Red. Belle-Fleur. Poiteau. Belle-Fleur Rouge \ Thomp. A third rate, well known, French variety, scarcely worth cultivation. Fruit large, regular, oblong-conical. Skin pale greenish- yellow, but nearly covered with red, striped with dark red, and dotted with yellow. Stalk pretty long, planted in a deep, nar- row cavity. Calyx closed, sunk in a deep, narrow basin. Flesh white, tender, of tolerable, and mild flavour, apt to be- come mealy. November to January. 79. Belle-Fleur, Brabant. Thomp. Ron. The Brabant Belle-Fleur is a new variety from Holland. The fruit is large and heavy, and bids fair to prove a very ex- cellent winter apple. The habit of the tree is spreading, and it requires to be grafted high to make a good head. Fruit large, roundish-oblong, slightly ribbed. Skin pale yellow, slightly striped with red. Calyx large, set in a pretty wide, irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid flavour. December to April. 82. Cornish Gilliflower. Thomp. Lind. Ron. Cornish July-flower. Pomme Regelans. This is considered one of the highest flavoured apples in Eng- land, whence it comes ; it is rather a shy bearer there, but we think it promises better here, in this respect. Fruit medium size, ovate, narrowing much to the eye where it is ribbed. Skin dull green, or dark yellowish green, with a sunny side of brownish red, intermixed with a few streaks of richer red. Calyx large, set in a very narrow, furrowed or knobby basin. Stalk three fourths of an inch long. Flesh yel lowish, firm, with a rich, high flavour, and a slight perfume, re- sembling that of the Gilliflower. November to April. WINTER APPLES. 103 83. Catshead. Coxe. Lind. Round Catshead. Thomp. 1 Cathead Greening. A very large apple, cultivated for drying in some parts of tha country, but of little other value except as a cooking apple. Fruit of the largest size round. Stalk half an inch long, and very deeply sunk. Calyx set in a deep, open basin. Skin quite smooth, pale green. Flesh tender, with a sub-acid juice. Oc tober and November. 84. Calville, White Winter. Lind. Calville Blanche d'Hiver. Thomp. O. Duh. Noisette. White Calville. Coxe. The White Winter Calville is a celebrated old French sauce and cooking apple ; but like most others of its class, is not worthy of cultivation here. Fruit large, rather flat, with the broad uneven ribs on its sides which characterize Calville apples. Skin smooth, pale greenish yellow, becoming when fully ripe, yellow, with a faint blush on one side. Calyx small, deeply set in an angular irregular basin. Stalk three fourths of an inch long, slender, deeply planted. Flesh white, large grained, tender and light, with a pleasant, third rate flavour; juice scarcely acid. A strong growing tree, and a good bearer. November to February. 85. Calville, Red Winter. Lind. Calville Rouge d'Hiver. Thomp. Noisette. Calville Rouge. O. Duh. Red Calville. Core. The Red Winter Calville is another old French variety of the same general character as the foregoing — good for culinary use, but of very indifferent flavour. Fruit pretty large, roundish-oblong, a little flattened at the stem, and narrowing to the eye. Stalk stout, of medium length, deeply planted. Calyx in a large deep basin. Skin on the shaded side pale red, on the sunny side dark red, covered with bloom. Flesh tender, and flavour a mild sub-acid. No- vember to March. 86. Cos, or Caas. Ken. Buel. A native of Kingston, N. Y., where it is productive, and very highly esteemed. Fruit large, one sided or angular, roundish, broad and flatten 104 APPLES. ed at the stalk, narrowing a good deal to the eye. Skin smooth, pale greenish yellow in the shade, but red in the sun, with splashes and specks of bright red, and a few yellow dots. Stalk very short, and rather strong, downy, deeply inserted in a wide one sided cavity. Calyx small, in a narrow, shallow basin. Flesh white, tender, with a mild, agreeable flavour. December to March. 87. Chandler. § We received this fine variety, which is a great favourite in Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that state. He informs us that it originated in the town of Pomfret, Conn., (celebrated as the place of Gen. Putnam's adventure with the wolf.) Fruit large, roundish, slightly flattened, and one-sided or an- gular in its form ; obscurely ribbed on its sides. Skin thickly streaked and overspread with dull red, (with a few streaks of brighter red) on a greenish yellow ground ; the red sprinkled with light gray dots. Stalk short, deeply sunk in a wide cavity. Calyx small and closed, set in a plaited, wide basin. Core and seeds small. Flesh greenish white, tender, juicy, with a mode- rately rich, sub-acid flavour. The tree is one of moderate vig- our, and is a great bearer. November to February. WINTER APPLES. 105 88. Cotjrt-pendtj Plat. § Thomp. Court-pendu. Lind. P. Mag. Noisette. Court-pendu plat rougeatre. Ron. Capendu. O. Duh. Garnon's Apple, Court-pendu Extra, Rond Gros, Rose, Musque, Rouge Musqu£, Coriandra Rose, Pomme de Berlin, Wollaton Pippin, Russian, Prinoisse Noble Zoete, of various European collections, according to Thompson. This handsome French apple is very popular abroad, as may readily be seen by the great variety of names under which il is known in various nurseries in England, and on the continent. h thrives equally well here, and proves a beautiful acquisition to the dessert. Fruit of medium size, regularly formed and quite flat. Skin rich, deep crimson on the sunny side, with a little pale greenish yellow in the shade. Stalk short, inserted in a very deep cavi- ty. Calyx large, set in a wide shallow basin. Flesh yellow- crisp, with a rich, brisk, acid flavour. The tree bears young and plentifully. November to February, This sort in England is frequently grafted on the French Pa- radise stock, when it forms a neat little bush, not much larger than a Gooseberry, and bears an abuudance of handsomo and good fruit. 89. Court of Wick. § Thomp. Ron. Court of Wick Pippin. Lind. P. Mag. Court de Wick. Hooker. Rival Golden Pippin, Fry's Pippin, Golden Drop, Wood's Huntingdon, Transparent Pippin, Phillip's Reinette, Knightwick Pippin, Week's Pippin, Yellow, > of various English nurseries. A high flavoured English dessert apple, of the Golden pippin class, which succeeds well with us. Fruit below the middle size, regularly formed, about two and a half inches in diameter, roundish-ovate, somewhat flattened. Skin greenish yellow in the shade, but becoming a warm orange, with a little red, and dotted with small russet brown specks in the sun. Calyx with wide spread segments, and set in a wide 100 APPLES. even shallow basin. Stalk short, rather slender. Flesh yellow, crisp, and juicy, with a high, poignant flavour. October U February. The Court of Wyck is an exceedingly hardy tree, and is, therefore, well adapted for Carada or Maine. 90. Cranberry Pippin. This strikingly beautiful apple we found growing on a farm near Hudson, N. Y. It is only second rate in point of flavour- about equal to the Hawthornden — but it is an excellent cooking apple, and its beautiful appearance and great productiveness, will, we think, render it a popular variety. It is not unlike in appearance a very handsome specimen of the Maiden's Blush, and it comes into use just as that sort goes out. Fruit above medium size, very regularly formed, a little flat- tened. Skin very smooth, of a fine clear yellow in the shade, with a bright scarlet cheek. Stalk nearly three fourths of an inch long, slender, planted in a very even and moderately deep cavity. Calyx rather small, set in a deep, regular basin. Flesh white, moderately juicy, with a mild, sub-acid flavour. No- vember to February. 91. Detroit. Red Detroit. Black Detroit. Black Apple. 1 Large Black. 5 °f *><>"*• Crimson Pippin. ) This fruit, commonly known in Western New-York and Michigan as the Detroit, is supposed to have been brought to the neighbourhood of Detroit by early French settlers, and thence disseminated. There is little doubt that, like many other varieties grown at the west, and supposed to be indigenous there, this will yet prove to be some old variety. It is a very good fruit, of striking appearance. There is another apple incorrectly called Detroit, or White Detroit, at Cincinnati, which is synonymous with the White Belle-Fleur. [See the latter.] Fruit of medium or rather large size, roundish, somewhat flattened, and pretty regular. Stalk three-fourths of an inch long, planted in a deep cavity. Skin pretty thick, smooth and glossy, bright crimson at first, but becoming dark blackish pur- ple at maturity, somewhat dotted and marbled with specks of fawn colour on the sunny side. Calyx closed, set in a rather deep, plaited basin. Flesh white, (sometimes stained with red to the core in exposed specimens,) crisp, juicy, of agreeable sprightly, sub-acid flavour. October to February. WINTER APPLES. 107 92. Bedfordshire Foundling. Thomp. Lind. A large green English apple, excellent for kitchen use. Fruit k arge, roundish, obscurely ribbed. Skin deep green, paler at maturity. Stalk short, deeply planted. Calyx open, rather deeply set. Flesh yellowish, tender, juicy, with a pleasant acid flavour. October to February. 92. Dutch Mignonne. § Thomp. Lind. P. Mag. Reinette Doree, {of the Germans.) Paternoster Apfel. Pomrae de Laak. Settin Pippin. Grosser Casselar Reinette. Copraanthorpe Crab. This magnificent and delicious apple from Holland, proves one of the greatest acquisitions that we have received from abroad. We believe, indeed, that the Dutch Mignonne is larger and finer here than at home. At any rate we know none supe- rior to it in superb appearance and rich flavour as an early win- ter fruit. The tree makes very strong upright shoots, and bears fine crops. (Hawthornden, incorrectly, of some gardens here.) Fruit large, often very large, roundish, very regularly formed. Skin dull orange, half covered or more with rich, dull red, dot- ted and mottled with large yellow russet specks. Calyx open, set in a deep, round, regular basin. Stalk nearly an inch long, slender, bent, and planted in a narrow, deep cavity. Flesh at fir«* firm, but becoming tender, with a rich, very aromatic fla- vour.. November to February. 93. Doctor. Coxe. Thomp. Red Doctor. De Witt. A Pennsylvania apple, named in honour of a physician of Germantown, who first brought it into notice. It is not so much estppmed here at the north, as the tree is rather an indifferent grower and bearer. F»-uit medium sized, regularly formed and flat. Skin smooth, yellow, striped and washed with two or three shades of red, with a fpw darker spots. Calyx set in a deep basin. Stalk very short, deeply inserted. Flesh tender, juicy, and breaking in its texture, with an excellent, slightly aromatic flavour. October lo January. 94. Domine. This apple, extensively planted in the orchards on the Hudson, vn much resembles the Rambo externally, that the two are often nonfounxled together, and the outline of the latter fruit (see 108 APPLES. Rambo,) may be taken as nearly a fac-simile of this. The Domine is, however, of a livelier colour, and the flavour and season of the two fruits are very distinct, — the Rambo being rather a high flavoured early winter or autumn apple, while the Domine is a sprightly, juicy, long keeping winter fruit. Fruit of medium size, flat. Skin lively greenish-yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large russet specks. Stalk long and slender, planted in a wide cavity and inclining to one side. Calyx small, in a broad basin moderately sunk. Flesh white, exceedingly tender and juicy, with a sprightly pleasant, though not high flavour. Young wood of a smooth, lively, light brown, and the trees are the most rapid growers and prodigious bearers that we know— the branches being literally weighed down by the rope-like clusters of fruit. The Domine does not appear to be described by any foreign author. Coxe says that he received it from England, but the apple he describes and figures does not appear to be ours, and we have never met with it in any collection here. It is highly probable that this is a native fruit. It is excellent from De- cember till April. 95. Danver's Winter Sweet. Man. Ken. Epse's Sweet In Massachusetts, from a town in which this variety takes its name, it has been for a long time one of the best market apples — but we think it inferiour to the Ladies' Sweeting. It is an abundant bearer, and a very rapid tree in its growth. Fruit of medium size, roundish-oblong. Skin smooth, dull yellow, with an orange blush. Stalk slender, inclining to one side. Calyx set in a smooth, narrow basin. Flesh yellow, firm, sweet, and rich. It bakes well, and is fit for use the whole winter, and often till April. 96. De Saint Julien. Thomp. Seigneur d'Orsay. Saint Julian. P. Mag. This French apple of considerable reputation has not yet borne with us, and we therefore copy Mr. Thompson's descrip- tion in the Pomological Magazine, vol. iii. p. 165. " Fruit large, roundish, slightly and obtusely angular on the sides. Eye in a moderate sized cavity, surrounded with slight plaits. Stalk slender, about an inch in length, inserted very shallow. Skin a little rough, with scars of gray russet, beneath which it is remarkably, though somewhat obscurely,«striped WINTER APPLES. 109 tyith yellow and grayish green. Flesh firm, yellowish-white, rich,, sweet and excellent. Shoots strong, dark chestnut, mode- rately downy, with numerous distinct whitish spots. A good bearer, in perfection in December, January, and February." 97. Easter Pippin. Thomp. Lind. Young's Long Keeping. Claremont Pippin Ironstone Pippin. French Crab. Forsyth, (not of Coxe.) Remarkable for keeping sound and firm two years. It is an English variety, rare with us. Fruit of medium size, skin deep green, with a pale brown blush. Stalk short, slender, deeply inserted. Calyx small, in a plaited basin. Flesh very firm, and though not juicy, of a good, sub-acid flavour. 98. Fallawater. Thomp. This is a native of Pennsylvania, and was first brought into notice by Mr. Garber, of Columbia, Pa. It is a very good and productive apple, with a rich flavour. Fruit rather large, regu- larly formed, ovate or slightly conical. Skin smooth, green, with a brown blush, dotted with large, gray spots. Stalk slen- der, set in a narrow, round cavity. Calyx small, closed, and placed in a smooth, narrow basin. Flesh greenish, juicy, with a rich, agreeable, sub-acid flavour. November to February. 99. Fennouillet Jaune. Thomp. Poit. Coxe. Embroidered Pipnin. Lind. Drap d'Or. O. Duh. No. 12. Knoop. Pomme de Caractere. A beautiful, little, French dessert fruit, of that class of highly aromatic apples, which are called Fenouillets — (fennel flavour,) in France. Fruit small, about two and a half inches in diameter, rep-u- larly formed, a little broadest at the base. Skin fine brio-lit yel- low, marked with a gray russet network, slightly resembling letters or characters. Stalk short, deeply inserted. Calyx quite small, set in a rather small basin. Flesh white, quite firm, with a high, and peculiarly aromatic flavour. The tree rather low October to March. 100. Fenouillet Rouge. Thomp. Poit. Lind. O. Duh. Bardin. Court-pendu Gris. Fruit under medium size, between two and three inches in 10 110 APPLES. diameter, regularly formed, roundish, a little flattened. Skin grayish in the ground, but nearly overspread with dark brown- ish-red and rather rough. Stalk quite short, and sunk in a small cavity. Eye rather narrow and shallow. Flesh firm, wither- ing a little when fully ripe, with a sugary and somewhat musk- like, perfumed flavour. October to January. 101. Fenouillet Gris. Thomp. Poit. Nois. Pomme d'Anis. A neat little Anise flavoured apple, but the tree is of too weakly and feeble a growth to be worth cultivation. Its leaves are very small and narrow, and the branches slender. The fruit is small, roundish, slightly flattened. Skin fawn-coloured russet on a yellowish ground, and rather rough. Eye quite small, in a small basin. Stalk three fourths of an inch long. Flesh firm, with a saccharine, perfumed flavour. December to February. 102. Gloria Mundi. Thomp. Monstrous Pippin. Core. Floy. Ken. Baltimore. Glazenwood Gloria Mundi. New- York Gloria Mundi. American Mammoth. Ox Apple. This magnificently large apple is a native fruit, and we have frequently seen it weighing nearly a pound and a half, and measuring 14 inches in circumference. It is an excellent cook- ing apple, and, when in perfection, of a fair quality for eating ; but, owing to its great weight, it blows from the tree, and is rather unproductive. Fruit very large, roundish, rather angular, and slightly flat- tened at the ends. Skin smooth, greenish-white before fully ripe, when it is pale lemon yellow, becoming a little darker on one side, with very rarely a faint blush, and sprinkled with dull whitish spots imbedded under the surface. Stalk strong, deeply inserted in a large cavity. Calyx large, set in a very deep, wide basin, a little irregular, or obscurely furrowed. Core small. Flesh white, tender, with a pleasant, acid flavour. Oc- tober to January. After a careful comparison of the fruit and wood, we do not hesitate to pronounce this synonymous with the Baltimore apple. (The Alfriston is sometimes erroneously called Baltimore.) It is not a little curious that the origin of this apple, is claimed for Red Hook (on the Hudson,) for Long Island, and Baltimore. WINTER APPLES. Ill Fig. 43. Oloria Mundu 103. Golden Ball. Ken. This is a favourite apple in the state of Maine, and a vigorous, hardy variety. Fruit large, roundish, narrowing a little to the eye, about three inches deep — and a good deal ribbed at the sides and towards the crown. Skin smooth, golden yellow, with a few dots. Stalk set in a broad, shallow cavity. Eye rather narrow. Flesh crisp, tender, with a rich, aromatic flavour. Dec. to March. A native of Connecticut. Moderate bearer. 104. Golden Harvey. Thomp. Lind. Ron. Brandy Apple. Forsyth. An excellent, high flavoured little dessert apple from Eng 112 APPLES. land, which bears well, and retains its character with us. Tt is rather adapted for u\e fruit garden than the orchard — as the tree is of slender growth, and it would not be a popular market fruit here. Fruit small, irregularly round, and about two inches in di- ameter. Skin rather rough, dull russet over a yellow ground, with a russety red cheek. Calyx small, open, with stiff seg- ments, and set in a very shallow basin. Stalk half an inch long, and rather slender. Flesh yellow, of remarkably fine texture, with a spicy, rich, sub-acid flavour. The fruit should be kept in a cellar, or it is apt to shrivel. December to April. 105. Golden Pippin. Ray. Thomp. Lind. English Golden Pippin, O'd Golden Pippin, ac. to Thomp. Balgone Pippin, Milton Golden Pippin, Russet Golden Pippin, Herefordshire Golden Pippin, London Golden Pippin, Warter's Golden Pippin, Bayfordhury Golden Pippin, Pepin d'Or. Knoop, Porame d'Or. Noisette o. Dun Koening's Pippelin. Reinette J'Angleterre. The Golden Pippin of the English, is the queen of all dessert apples, in the estimation of the English connoisseurs, as it unites the qualities of small size, fine form, and colour, with high flavour and durability. It is a very old variety, being mentioned by Evelyn, in 1660, but it thrives well in many parts of England still. The Golden Pippin has never become popular in this country, either because the taste here, does not run in favour of small apples, with the high, sub-acid flavour of the Golden Pippin, and other favourite English sorts, or because our Newtown pippins, Swaars, and Spitzenburghs, etc., are still higher flavoured, and of a size more admired in this country. The Golden Pippin is not a very strong grower, and is rather suited to the garden than the or- chard, with us. Fruit small, round, and regularly formed. Skip, gold colour, dotted with gray, russety dots, with also obscure white specks im WINTER APPLES. 113 bedded under the skin. Stalk nearly an inch long, slender. Calyx small, and set in a regular, shallow basin. Flesh yel lowish, crisp, rather acid, but with a rich, brisk, high flavour. A great bearer, but requires a strong, deep, sandy loam. No- vember to March. There are many varieties of the English Golden Pippin, dif- fering but little in general appearance and size, and very little in flavour, from the old sort, but of rather more thrifty growth ; the best of these are Hughes', and Kirke's new Cluster, Golden Pippins. There are half a dozen sorts of apples which are improperly called American Golden Pippin, but we have never yet been able to find a distinct and new variety of this name. What are so termed are, usually, the Fall, or the Yellow Newtown Pippin 106. Hoary Morning. Thomp. Lind. Ron. Dainty Apple. Downy. Sam Rawlings. A large and handsome English fruit, of good flavour, and es- teemed for culinary purposes. Fruit large, roundish, a little flattened. Skin broadly and irregularly striped with red, on a yellowish ground, and covered with a downy bloom, which gives it a somewhat hoary appear- ance. Calyx quite small, in a narrow, and shallow, plaited basin. Stalk of medium length, inserted in a wide depression. Flesh firm, sometimes a little pinkish next the skin, with a brisk, sub- acid flavour. October to December. 107. Hubbardston Nonsuch. § Man. Ken. A fine, large, early winter fruit, which originated in the town of Hubbardston, Mass., and is of first rale quality. The tree is a vigorous grower, forming a handsome branching head, and bears very large crops. It is worthy of extensive orchard culture Fruit large, roundish-oblong, much narrower near the eye. Skin smooth, striped with splashes, and irregular broken stripes of pale and blight red, which nearly cover a yellowish ground. The calyx open, and the stalk short, in a russetted hollow. Flesh yellow, juicy, and tender, with an agreeable mingling of sweetness and acidity in its flavour. October to January. 108. Jonathan. § Buel. Ken. Philip Rick. King Philip. The Jonathan is a very beautiful dessert apple, and its 10* 114 APPLES. great beauty, good flavour, and productiveness in all soils, unite to recommend it to orchard planters. The original tree of this new sort is growing on the farm of Mr. Philip Rick, of Kingston, New- York, a neighbourhood unsurpassed in the world for its great natural congeniality to the apple. It was first de- scribed by the late Judge Buel, and named by him, in compli- ment to Jonathan Hasbrouck, Esq., of the same place, who made known the fruit to him. The colour of the young wood is a lively light brown, and the buds at the ends of the shoots are large. Growth rather slender, slightly pendulous. Fruit of medium size, regularly formed, roundish-ovate, or tapering to the eye. Skin thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deepening into brilliant or dark red in the sun. Stalk three fourths of an inch long, rather slender, inserted in a deep, regular cavity. Calyx set in a deep, rather broad basin. Flesh white, rarely a little pinkish, very tender and juicy, with a mild sprightly fla- vour. This fruit, evidently, belongs to the Spitzenburgh class. November to March. 109. Kirke's Lord Nelson. Thomp. Land. Ron. A large and beautiful English, early winter sort ; of good quality. Fruit, about three and a half inches in diameter, roundish, and regularly formed. Skin straw colour, nearly covered with red, and washed and stained with very bright red in the sun. Calyx open, set in a pretty large and regular basin, with a few small plaits at the bottom. Stalk rather slender and short. Flesh yellowish, juicy, firm, with an agreeable, though not very high flavour. 110. Kentish Fill-Basket. Thomp. Lind. Ron. Potter's Large Seedling Ron. Lady de Grey's. 'An immense English fruit, properly named, and much ad- mired by those who like great size, and beauty of appearance. The flavour is tolerable, and it is an excellent cooking apple. The tree grows strongly, and bears well. Fruit very large — frequently four and a half inches in di- ameter, roundish, slightly ribbed or irregular. Skin smooth, yellowish green, in the shade, but pale yellow in the sun, with a brownish red blush on the sunny side ; slightly streaked or spot, ted with darker red. Calyx large, set in a pretty large, slightly irregular basin. Flesh tender, juicy, with a sub-acid, sprightly flavour. October to January. WINTER APPLES. 118 111. Lady Apple. § Coxe Api. O. Duh. Api Petit. Thomp. Ron. Pomme Rose. Pomme d'Api Rouge. Poit. Petit Api Rouge, ) *? ■ Gros Api Rouge, { iSms - An exquisite little dessert fruit, the pretty size and beautiful colour of which, render it an universal favourite ; as it is a great bearer it is also a profitable sort for the orchardist, bringing the highest price of any fancy apple in market. It is an old French variety, and is nearly always known abroad by the name of Api ; but the name of Lady Apple has become too uni- versal here, to change it now. No amateur's collection should be without it. Fruit quite small, but regu- larly formed and flat. Skin smooth and glossy, with a bril- liant deep red cheek, contrast- / ing with a lively lemon yellow I ground. Stalk of medium I length, and deeply inserted. \ Calyx small, sunk in a basin \ with small plaits. Flesh white, \ crisp, tender and juicy, with a pleasant flavour. The tree has Fig. 45. Lady Apple. straight, almost black shoots, with small leaves ; forms a very upright, small head, and bears its fruit in bunches. The latter is very hard}', and may be left on the tree till severe frosts. The Lady Apple is in use from December to May. The Api Noir, or Black Lady Apple, differs from the foregoing sort only in the colour, which is nearly black. In shape, size, season, and flavour, it is nearly the same. It is, from its un- usually dark hue, a singular, and interesting fruit. The true Api Etoile, or Star Lady Apple, figured and de- scribed by Poiteau, in the Pomologie Francaise, is another very distinct variety; the fruit, which is of the same general charac- ter, but having five prominent angles, which give it the" form of a star. This variety is rather scarce, the common Lady Apple being frequently sent out for it, by French nurserymen. It keeps until quite late in the spring, when its flavour becomes excellent, though in winter it is rather dry. The growth of the tree resembles that of the other Apis. 112. Lemon Pippin. Thomp. Forsyth. Kirke's Lemon Pippin. This is an old variety, which has been for a long time in higb 116 APPLES. estimation. It is, properly, an autumn sort, though it w ill keep till January. Fruit of medium size, and of a regular oval shape. Calyx shor* and slender, set in a small, evenly foimed basin. The stalk is short, fleshy, and curled round, and it grows from a small fleshy protuberance, giving the apple the form of a lemon. Skin pale green, becoming nearly lemon yellow when ripe. Flesh firm, with a brisk, and pleasant, sub-acid flavour. The tree grows prect, and produces good crops. October to January. 113. Minister. Man. Ken. A very excellent New-England variety, introduced to notice by the late R. Manning. It originated on the farm of Mr. Saunders, Rowley, Mass. ; but was first exhibited to Mr. M. by a minister — the Rev. Dr. Spring, of New bury port, whence its name. Mr. Manning recommended it very strongly for or- chard culture. Fruit large, oblong, tapering to the eye, around which, are a few furrows — and resembling the Yellow Belle-Fleur in outline. Skin striped and splashed near the stalk, with bright red on a greenish yellow ground. Stalk an inch long, slender, curved to one side, and pretty deeply inserted. Calyx small, closed, in a very narrow, plaited or furrowed basin. Flesh yellowish white, very tender, with a somewhat acid, but very agreeable flavour. October to January. 114. Male Carle. Thomp. Lind. Mela di Carlo. Mela Carta. Pomme de Charles. Pomme Finale. Charles Apple. The Male Carle is the most celebrated of all apples in Italy and the south of Europe, whence it comes. It is raised in great quantities about Genoa, and its great beauty, and delicacy of flavour, render it quite an article of commerce in the Italian and Spanish seaports. Here or in New-England, it does not always attain perfection, but south of New-York it becomes beautiful and fine, as it needs a warm and dry soil. Fruit of medium size, very regularly shaped, and a little nar- rower towards the eye. Skin smooth, with a delicate, waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colours often joining in strong contrast. Stalk an inch long, slender, planted in a nar- row, regular cavity. Calyx set in an even, rather narrow and deep basin. Flesh white, not very juicy, but tender, and with a delicate, slightly rose-perfumed flavour. September to January. WINTER APPLES, 117 115. Maclean's Favourite. Thomp. This is a new variety, lately received from England, which has not yet borne fruit. Mr. Thompson describes it as follows : " Middle size, roundish, yellow, crisp, rich, with the flavour of the Newtown pippin. November to February. Tree mode rately vigorous, a good bearer, of the highest excellence." 116. Mouse Apple. § Moose Apple. This is an excellent, native fruit, which originated in Ulster county, on the west bank of the Hudson. It is there, one of the most popular winter fruits, being considered, by some, superiour to the Rhode Island Greening, and it deserves extensive trial elsewhere. Fruit in weight, light ; in size, large, roundish-oblong, or slightly conical. Skin, when first gathered, dull green, but when ripe, it becomes pale greenish yellow, with a brownish blush on one side, and a few scattered, russety gray dots. Stalk three fourths of an inch long, rather slender, not deeply inserted. Calyx closed, and set in a narrow basin, slightly plaited at the bottom. Flesh very white and fine grained, and moderately juicy, with a sprightly, delicate, and faintly perfumed flavour 117. Margil. Thomp. Lind. Ron, Neverfail. Munche's Pippin. A well flavoured, old English dessert apple, but rather a slow grower. It is of too small size to be popular here, without greater beauty of appearance. Fruit small, a little angular, ovate, about an inch and a half in diameter. Skin orange in the sun, dull yellow in the shade, streaked and mottled with red. Calyx set in a small irregular basin. Stalk short. Flesh yel- low, firm, with a high flavoured, aromatic juice. November to January. 118. Menagere. Thomp. Man. We received this fruit from Mr. Manning, who, we believe. had it from Germany. It is an immense, flat, turnip-shaped apple, but, so far as we have yet tested it, with but little flavour, and only fit for cooking. Fruit very large, regularly formed, but very much flattened. Stalk short. Skin pale yellow, with sometimes a little red in the sun. Flesh tolerably juicy. Sep- tember to January. 118 APPLES. 119. Murphy. Man. Ken. This is an agreeable, Peartnain flavoured apple, slrongly re. m mbling, indeed, the Blue Pearmain. It is a seedling, raised bj) Mr. D. Murphy, of Salem, Mass. Fruit pretty large, roundish, oblong. Skin pale red, streaked with darker red, and marked with blotches of the same colour. Calyx set in a narrow basin. Flesh white, tender, with an agreeable, rather rich flavour. November to February. 120. Michael Henry Pippin. Coxe. Thomp. A New-Jersey fruit, a native of Monmouth county, first described by Coxe, and highly esteemed in many parts of the Middle States. Fruit of medium size, roundish, oblong or ovate, narrowing to the eye, smooth, and when first picked, of a dull green, resembling slightly the Newtown Pippin. Skin when ripe, of a lively yellowish green. Stalk short and rather thick. Calyx set in a narrow basin. Flesh yellow, very tender, juicy, and high flavoured. The tree forms a very upright head, with pretty strong shoots. November to March. 121. Newtown Pippin. § Coxe. Thomp. Green Newtown Pippin. Green Winter Pippin. American Newtown Pippin. Petersbnrgh Pippin. The Newtown Pippin stands at the head of all apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high flavoured dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavour to the last. It is very largely raised in New-York and New-Jersey for expor- tation, and commands the highest price in Covent Garden Market, London. This variety is a native of Newtown, Long Island, and it requires a pretty strong, deep, warm soil, to attain its full perfection, and in the orchard it should be well manured every two or three years. For this reason, while it is planted by acres in orchards in New- York and the Middle States, it is rarely raised in large quantities or with much suc- cess in New-England. On the Hudson, thousands of barrels of the fairest and richest Newtown pippins are constantly pro- duced. The tree is of rather slender and slow growth, and even while young, is always remarkable for its rough bark. Fruit of medium size, roundish, a little irregular in its out- line, caused by two or three obscure ribs on the sides — and WINTER APPLES. 119 broadest at the base, next the stalk ; about three inches in di- ameter, and two and a half deep. Skin dull green, becoming oiive green when ripe, with a faint, dull brownish blush on one side, dotted with small gray specks, and with delicate russet rays around the stalk. Calyx quite small and closed, set in a narrow and shallow basin. Stalk half an inch long, rather slender, deeply sunk in a wide, funnel-shaped cavity. Flesh gx'eenish-white, very juicy, crisp, with a fine aroma, and an exceedingly high and delicious flavour. When the fruit is not grown on healthy trees, it is liable to be spotted with black spots. This is one of the finest keeping apples, and is in eating from December to May — but is in the finest perfection in March. 122. Newtown Pippin, Yellow. § Coxe. Thomp. The Yellow Newtown Pippin strongly resembles the forego ing, and it is difficult to say which is the superiour fruit. The Yellow is handsomer, and has a higher perfume than the Green, and its flesh is rather firmer, and equally high flavoured ; while the Green is more juicy, crisp, and tender. The Yellow New- town Pippin is rather flatter, measuring only about two inches Fig. 46. Yellow Newtown Pijqiin. deep, and it is always quite angular — projecting more on one side of the stalk than the other. When fully ripe, it is yellow, with a rather lively red cheek, and a smooth skin, few or none of the spots on the Green variety, but with the same russet marka at the stalk. It is also more highly fragrant before, and after, it is cut than the Green. The flesh is firm, crisp, juicy, and with ft very rich and high flavour. Both the Newtown pippins grow 120 APPLES. alike, and they are both excellent bearers. This variety ia rather hardier and succeeds best in the eastern states. We have kept the fruit until the 4th of July. 123. Northern Spy. This beautiful new American fruit is one of the most deli- cious, fragrant, and sprightly of all late dessert apples. It ripens in January, keeps till June, and always commands the highest market price. The tree is of rapid, upright growth, and bear? moderate crops. It originated on the farm of Oliver Chapin, ot Bloomfield, near Rochester, N. Y. Fruit large, conical-flattened. Skin thin, smooth, in the shade greenish or pale yellow, in the sun covered with light and dark stripes of purplish-red, marked with a few pale dots, and a thin, white bloom. Stalk three-fourths of an inch long, rather slender, planted in a very wide, deep cavity, marked with russet. Calyx small, closed ; basin narrow, abrupt, furrowed. Flesh white, fine-grained, tender, slightly sub-acid, with a peculiarly fresh and delicious flavor. 123. Nonpareil, Old. Lang. Lind. Thomp. English Nonpareil. Non Pareille. O. Duh. The Old Nonpareil is a favourite apple in England, but it is little esteemed in this country. November to January. Fruit below medium size, roundish, a little ovate, and flat- tened. Skin greenish-yellow, thinly coated with pale russet. Stalk slender, an inch long. Calyx small, set in a narrow, round basin. Flesh firm, crisp, with a rich, acid, poignant' flavour. 124. Nonpareil, Scarlet. Thomp. Lind. Ron. New Scarlet Nonpareil. A handsomer and larger variety of the foregoing. Fruit of medium size, roundish, two and a half inches in diameter, and half an inch less in depth — regularly formed. Skin, in the sun deep red, sprinkled with brownish gray dots on a ground of yel- lowish green, slightly streaked. Calyx set in a regularly form- ed, shallow basin, with a few small plaits. Stalk nearly an inch long, and rather stout. Flesh firm, yellowish-white, with a rich, acid juice. The tree is a much stronger grower than the old sort. November to February. 125. Norfolk Beaitfin. Thomp. Lind. Read's Baker. Catshead Beaufin. Chiefly valued for drying. In Norfolk, England, quite a WINTER APPLES. 12\ trade is carried on in the dried fruit of this apple — which is also «n high esteem for preserves, and all kitchen uses. Fruit large, flat, a little irregular in outline. Skin dark dingy red, or copper colour, on a greenish ground. Stalk half an inch long, fleshy, deeply sunk. Calyx set in an irregular, plaited basin. Flesh firm, of poor flavour, with a sub-acid |uice. November to May. A great bearer. 126. Newark King. Coxe. Thomp. Hinckman. A new-Jersey fruit, of medium size, conical or Fearmam- shaped, and of handsome appearance. Skin smooth, red, with a few yellow streaks and dots, on a greenish yellow ground. Calyx set in a narrow basin. Flesh tender, with a rather rich, pleasant flavour. The tree is spreading, and bears well. No- vember to February. 127. Newark Pippin. Coxe. Yellow Pippta! \ °S sng, pretty stout, planted in a wide, irregular cavity. Calyx with long segments, set in a rather shallow, wavy basin. Flesh yellowish, firm, crisp, with a brisk, high flavoured, acid juice. November to March. 140. Pound. Coxe. Thornp. A very large and showy fruit, but of very indifferent quality, and not worth cultivation where better sorts are to be had. The fruit is roundish-oblong, striped with red, on a dull greenish yellow ground. The stalk short, and deeply inserted. The flesh yellowish green, and without much flavour. October to January. *28 APPLES. 141. Rhode Island Gxeening. Coxe. Thomp. Man. Burlington Greening. Jersey Greening I Coxe. The Rhode Island Greening is such an universal favourite ; and is so generally known, that it. seems almost superfluous tc give a description of it. It succeeds well in almost all parts of the country, and on a great variety of soils, and is, perhaps, more generally esteemed than any other early winter fruit. In the eastern states where the Newtown pippin does not attain full perfection, this apple takes its place — and in England, it is fre- quently sold for that fruit, which, however, it does not equal. [The Green Newtown Pippin described by Lindley is this fruit.] Fig. 51. Rhode Island Greening. Fruit large, roundish, a little flattened, pretty regular, but often obscurely ribbed. Skin oily smooth, dark green, becom- ing pale green when ripe, when it sometimes shows a dull blush i ear the stalk. Calyx small, woolly, closed, in a slightly sunk, scarcely plaited basin. Stalk three fourths of an inch long, curved, thickest at the bottom. Flesh yellow, fine grained, ten- der, crisp, with an abundance of rich, slightly aromatic, lively, rcid juice. The tree grows very strongly, and resembles the Fall pippin in its wood and leaves, and bears most abundant crops. The fruit is as excellent for cooking, as for the dessert. November to February — or, in the north, to March. WINTER APPLES. 121 142. Reinette, Canada. Thomp. Nois. Canadian Reinette. Lind. Grosse Reinette d'Angleterre. O. Dith. Pomme du Caen. ") f Reinette dn Canada Blanche. \f vanous Reinette Grosse du Canada. > Ziiroixun Reinette du Canada a Cortes. J colUictw " s De B-retagne. Portugal. Januarea. WaLr Reinette. It is easy to see that the Canada Reinette is a popular and highly esteemed variety in Europe, by the great number of syn- onyms under which it is known. It is doubtful, notwithstanding its name, whether it is truly of Canadian origin, as Merlet, a French writer, describes the same fruit in the 17th century; and some authors think it was first brought to this continent from Nor- mandy, and carried back under its new name. At any rate, it .s a very large and handsome fruit, a good bearer, and of ex- cellent quality in all respects. It is yet little known in the United States, but deserves extensive orchard culture. Fruit of the largest size, conical, flattened ; rather irregular, with projecting ribs ; broad at the base, narrowing towards the eye, four inches in diameter, and three deep. Skin greeni.sh- yellow, slightly washed with brown on the sunny side. Stalk- short, inserted in a wide hollow. Calyx short and large, set in a rather deep, irregular basin. Flesh nearly white, rather firm, juicy, with a rich, lively, sub-acid flavour. Ripe in December, and, if picked earl} r in autumn, it will keep till April. 143. Reinette, Golden. Thomp. Ron. Lind. Aurore. Kirke's Golden Reinette. Yellow German Reinette. Reinette d'Aix. of various Europe/in English Pippin. Court-pendu Dore. > collections, Wyker Pippin. UC. (0 Elizabet. Thomp. Wygers. Megginch Favourite. Dundee. The Golden Reinette is a very popular dessert fruit in Eng- land and on the continent, combining beauty and high flavour It is yet but little known here. Fruit below medium size, very regularly formed, roundish, a little flattened. Skin smooth, greenish. — becoming golden vol- low in the shade, washed and striped with fine soft red, on the 130 APPLES. sunny side, mingled with scattered, russet dots. Stalk long, and inserted moderately deep. Calyx large, set in a broad, bul shallow basin. Flesh yePow, crisp, with a rich, sugary, ot scarcely acid juice. October to January. This is different and superiour to the Reinette Doret, or Jaune Hdlive of the French, which is more yellow, and somewhat re- sembles it. 144. Reinette Blanche d'Espagne. Thomp. Nois. White Spanish Reinette. Pom. Mag. Lind. D'Espagne. ") , mnmn t- it r>- • 1 of some fall Pippin. \p n «lUh Large Fall Pippin. > h2nglish I gardens Cobbeti's Fall Pippin. J S arae,Ui - A very celebrated old Spanish variety, which is said to be the national apple of Spain, where it is called Cameusar. Notwith- standing that Thompson and other English authorities consider this apple the same as our Fall Pippin, wp are yet strongly of opinion that it is different. The true Fall Pippin is only an autumn variety, while this is a winter sort, keeping till mid- winter here, and in England till March. It is quite probable that the Wliire Spanish Reinette is the parent of both the Fall and Holland Pippins. The fruit of the present variety is rather mote oblong than that of the Fall Pippin. Fruit very large, roundish-oWow^, somewhat angular, with broad ribs on its sides, terminating in an uneven crown, where it is nearly as broad as at the base. Calyx large, open, very deeply sunk in a broad-angled, oblique, irregular basin. Stalk half an inch long, set in a rather small, even cavity. S!e noir. Grosse Schvvarze Hertz Kirsche. The Black Heart, an old variety, is better known than almost any | other cherry in this country, and its \ great fruitfulness and good flavour, \\ together with the hardiness and the ^ large size to which the tree grows, render it every where esteemed. Fruit above medium size, heart- shaped, a little irregular. Skin glossy, dark purple, becoming deep black when fully ripe. Stalk an inch and a half long, slender, set in a rnonerate hollow. Flesh, before fully ripe, half tender, but finally becoming tender and juicy, with a rich, sweet flavour. Ripens the last of June, about ten days after the Mayduke. Fig. 61. Black Heart. 5. Black Heart, Manning's Early. Man. This is a seedling raised by the late Robert Manning, of Salem, Mass., from the common Black Heart. In size, form and colour, it scarcely differs from the original variety, but it has the merit of ripening ten days earlier — about the same time, or even a little before the Mayduke. 6. Black Heart, Werder's Early. Thomp. Werder's Early Black. Werdersche Friihe Schwarze Herz Kirsche. A new variety, recently introduced from England, and which promises to be very valuable on account of its ripening among the very earliest cherries. Fruit of medium size, heart-shaped ; skin black ; flesh purplish, tender, sweet and excellent. Ripens the last of May, or very early in June. 15 170 THE CHERRY. 7. Black Eagle. § Thornp. Lind. A very excellent English variety, raised by the daughter of Mr. Knight, at Downton Castle, in 1806, from the seed of the Bigarreau fertilized by the May- duke. It ripens at the beginning of July or a few days later than the Black Tartarian. Fruit rather above medium size, borne in pai-s and threes ; obtuse heart-shaped. Skin deep purple, or nearly black. Stalk of medium length, and rather slender. Flesh deep purple, tender, with a rich, high flavoured juice, superiour to the Black Heart. Branches strong, with large leaves. Fig. 62. Black Eagle. 8. Black Tartarian. § Thomp. Lind. P. Mag. Tartarian. Fraser's Black Tartarian, ) v Ronald's Large Black Heart, J ror3. Black Circassian. Hooker. Superb Circassian, Ronald's large Black Heart, honald's Heart, Fraser's Black Heart, Fraser's Black, Fraser's Tartarische, Schwarze Herz Kirsche, Black Russian, of the English, but not of American gardens. This superb fruit has already become a general favourite in all our gardens ; and in size, flavour, and productiveness, it has no superiour among black cher- ries. It is a Russian, and West Asian variety, introduced into England about 1796, and brought thence to this country about twenty years ago. It is remark- able for its rapid, vigorous growth, large leaves, and the erect habit of its head. The fruit ripens about the middle of June, a few days after the Mayduke. Fruit of the largest size, heart-?haped« v ac. to Thomp. tig, 63. Black Tartarian HEART CHERRIES. IT] (sometimes rather obtuse,) irregular and uneven on the surface, Skin glossy, bright purplish black. Flesh purplish, thick, (the stone being quite small,) half-tender, and juicy. Flesh very rich and delicious. 9. Bowyer's Early Heart. Thomp. A new English variety, as yet little known with us. It is one of the earliest of light coloured cherries, and a good bearer, being in eating very early in June. Fruit rather below medium size, obtuse heart-shaped. Skin amber, mottled with red. Flesh white, soft, or very tender, juicy, with a pleasant, sweet flavour. 10. Beack Mazzard. Thomp. Lind. Mazzard, "J Common English, - . Wild English Cherry, W American Black Honey, j gardens. Bristol Cherry. J Census avium. Dec. Wild Black Fruited, 1 Small Wild Black, [of English Wliixley Black, f gardens. Merry Cherry. J Merisier a petit fruit. O. Duh. Mender a petit fruit noir. This is the wild species of Europe, being common in the for ests of France and some parts of England ; and it has now be- come naturalized, and grows spontaneously on the borders of woods in many parts of the Atlantic states. It is the original species from which nearly all the fine Heart and other sweet cherries, have sprung. It is small, and of little value for eat- ing, retaining, unless very ripe, a certain bitterness ; but il ripens and hangs on the tree until the middle or last of July, sc that it then becomes somewhat acceptable. It is, however, chiefly valued for the manufacture of cherry brandy, and in districts where this is carried on, from the large size and great fruit fulness of the trees it is quite a profitable sort. It affords the most valuable seedling stocks on which to bud and graft finer varieties. Fruit small, roundish or oval heart-shaped, flattened a little on both sides. Stalk long and very slender, inserted in a small depression. Skin thin, arid when fully ripe, jet black. Flesh soft and melting, purple, with an abundant, somewhat bitter juice. The White Mazzard, of Mr. Manning, is a seedling raised by that pomologist, which differs little except in its colour. 172 THE CHERRY 11. Coroxe. Thorny ; Fors. Conronne. UtuL Coroun. Ijiiiia. Herefordshire Black. Black Orleans. Large Wil.i Black. The Corone is a natural cherry in many par Is of England, reproducing itself from seed, growing with great vigour, and bearing most abundantly. It is only of second quality being merely an improved Mazzard, and does not deserve a place in a small collection, but as it is very hardy and ripens late, it is of some value at the north on that account. Fruit below middle size, roundish heart-shaped. Skin dingy black when fully ripe. Stalk two inches long, slender, and in- serted in a deep and narrow cavity. Flesh when ripe, tender, abounding in a deep purple juice, of tolerably good flavour. Middle of July. The Black Heart is often incorrectly called by this name in the middle states. 12. Downton. § Thomp. Land. A very beautiful and excellent large variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is be- lieved, of the Elton. It ripens a little later than the majority of sorts, and is a very desirable cherry. Fruit large, very blunt heart-shaped, nearly roundish. Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream colour, semi-transparent, deli- cately stained on one side with red, and marbled with red dots. Flesh yellowish, without any red, tender, adhering slightly to the stone, with a delicious, rich fla- vour. Early in July. Fig. 64. Downton. 13. Davenport's Earlv. Davenport. Davenport's Early Black. Ken. Scarcely different from the Black Heart — indeed, we fino it HEART CHERRIES. us impossible to distinguish any difference in the fruit. — except that it ripens a few days earlier. The leaves, however, are larger and of a lighter green skin, and waved on the margin, and the tree comes early into bearing. The thin, light brown bark, on the young trees, resembles that of the Birch. This native va- riety lias been called New Mayduke by some, but it has no re- semblance to a Duke Cherry. 14. Downer's Late. § Downer. Mm. Downer's late Red. This valuable late cherry was raised by Samuel Downer, Esq., an ardent cultivator of Dorchester, near Boston. It is a very regular and great bearer, ripens about a week after the cherry season, and hangs for a considerable time on the tree. Jt is a delicious, melting fruit, and de- serves a place in every garden. Fruit of medium ? ; ze, roundish, heart-shaped, inclining to oval. Skin very smooth, of a soft but lively red. mottled with a little amber in the shade. Stalk inserted with a very slight depression. Fruit borne thick- ly, in clusters. Flesh tender, melt- ing; with a sweet and luscious fla- vour. Ripens from the 4th to the 10th of July. Fig. 65. Downer's Late. 15. Early White Heart. Anlen's Early White Heart. White Heart. Coxe. Prince's Pom. Man. White Heart, DredgeV Early White Heart, i n ? white 1 ransparent, Amber Heart. An old variety, long cultivated in this country, and one of the earliest, ripening before the Mayduke. At Ardenia, the seat of Ft. Arden, Esq., opposite West Point, on the lluJson, there are many large trees of this variety, received by him originally from France, which are most abundant and regular bearers — and we do not perceive that in this part of the coun- try this cherry is open to Coxe's accusation of being a bad 15* 17-1 THE CHERRY. bearer. Though a very good early fruit, this will no doubt be supplanted by Bowyer's Early Heart, and other newel and finer sorts. The White Heart of Thomp- son and Lindley, may perhaps prove the same variety as this, though they describe it as a late ripening sort. Fruit, below medium size, rather oblong heart-shaped — often a little one-sided. Suture quite distinct. Stalk an inch Fig. 66 Early Whit*. Heart. and three fourths long, rather slender, inserted in a wide shallow cavity. Skin dull whitish yellow, tinged and speckled with pale red in the sun. Flesh half tender, unless fully ripe, when it is melting, with a sweet and pleasant flavour. Tree grows rather erect, with a distaff- like head when young. In the nursery the young trees are easily kn >wn by their long and slender shoots, with few branches First of June. 10. Early Purple Guigne. § Thomp. Early Purple Griotte. An exceedingly early variety ripening the last of May, newly introduced from England, and which promises to be a most valuable acquisition. Fruit of medium size, and very handsome appearance. Skin smooth, dark red, becoming purple. Flesh purple, tender, juicy, with a rich and sweet flavour. The leaves have longer petioles than those of most other sorts. 17. Gascoigne's Heart. Thomp. fileeilin? Heart. Lintl Keil Hi-art. ( of some,) Herefordshire Heart, Guigne Rouge Hative, ac. to Thomp. An old English variety, very seldom seen in our gardens. Fruit of medium size, long heart-shaped, and remarkable for the small drop or tear, with which the end is terminated. Skin dark red. Flesh reddish, half tender, with only a tolerab'e flavour. Ripe the last of June. Unfortunately, this varielv has the reputation of being a bad bearer. HEART CHERRIES. 175 18. Honey. Thomp. Large Honey. Yellow Honey. Late Honey. Merisier a fruit blanc. JV. Duh. The Honey cherry is a variety of the Mazzard but little larger than the common black variety, and its chief merits are great productiveness and lateness of ripening. It is exceedingly sweet when fully ripe, and will hang for a long time upon the tree, which is one of the hardiest and thriftiest in its growth ; but Downer's Late, which ripens at the same time is, every way, so much superior, that when that variety can be had, the Honey cherry will scarcely find a place in the garden. Fruit small, roundish or oval. Skin smooth, yellowish, mar- bled with red at first, but becoming deep amber-red. Stalk long and slender, very slightly inserted. Flesh tender, melting, with a honied sweetness. Middle of July. 19. Hyde's Red Heart. Man. A new variety which we received from Mr. Manning, not yet proved here. The fruit is said to be heart-shaped, medium size ; skin, at first, pale, but becoming a rather livoly red. Flesh tender, with a pleasant, sprightly flavour. The young trees make strong shoots, the bark of which is light gray, dotted with clusters of small white specks. 20. Knight's Early Black. § Thomp. Lind. P. Mag. A most admirable early cherry, resem- bling the Black Tartarian, though much more obtuse in form, but ripening nearly a week earlier, or about the tenth of June. It is one of Mr. Knight's seedlings, a cross- breed between the Bigarreau or Graffion and the Mayduke, originated about 1810, and is universally admired. Fruit large, a little irregular in outline, obtuse heart-shaped. Stalk of moderate length, rather stout, (much more so than in the Black Eagle,) and inserted in a deep, open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavour. Tree spreading. Kg. 67. Kruglu't Earl% Black. 176 THE CHERRY. 21. Manning's Mottled. § Mottled Bigarreau. Man. A beautiful cherry, raised by Mr. Manning, from the seed of the Bigarreau. It is a very tender fleshed, heart cherry, and, therefore, should not be called a Bigarreau. It is a most abundant bearer, and will soon become a favourite variety. Bark on the young tree, dark, with a few large, scattered dots. Fruit rather large, roundish heart-shaped, flattened on one side, with distinct suture lines. Skin amber colour, finely mottled and over- spread with red, with a semi-transparent, glossy appearance. Stalk slender, inserted in a shallow hollow. Flesh when fully ripe, yellow, tender, with a sweet and delicious juice. Stone pretty large. Ripens the last of June. Fig. 68. Manning's Mottled. 22. Ox Heart. Thomp. Lion's Heart. Bullock's Heart. Very Large Heart. Ochsen Herz Kirsche. This has been made synonymous, by Manning, with Gas- coigne's Heart ; but it is a larger and later fruit, obtuse, instead of pointed in its form. It is very scarce in collections here, thft White Bigarreau being generally known by the name of Ox Heart in New-York. Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, half tender, with a pleasant juice, of second quality in point of flavour. Ripens about the eighth of July. 23. Roberts' Red Heart. Man. A new variety, which originated in the garden of David Roberts, Esq., of Salem, Mass. Fruit large, obtuse heart- shaped. Skin a bright, lively red. Stalk set in a rather wide hollow. Flesh red, juicy, tender, with an excellent, sweet Ma vour. Shoots on young trees strong, dotted with large white dots. Rather late, ripening the last of June. heart cherries. 177 24. Rivers' Early Heart. A variety, raised by Mr. Rivers, a noted English nursery- man, which has not yet borne fruit with us. It is described as a medium sized heart-shaped cherry, ripening about the middle of June, and a very hardy and productive tree. 25. Rivers' Early Amber. § Another seedling from the same source. A large and beau, tiful amber coloured cherry, tinged with a soft red on the sunny side, heart-shaped, a hardy and very prolific tree. It is also one of the earliest in maturing its fruit, which will be in perfec- tion here about the tenth of June. 26. Sparhawk's Honey. § Man. Ken. Sparrowhawk's Honey. Thimp. A delicious, melting, sweet cherry, introduced to the notice of fruit growers by Edward Sparhawk, Esq., of Brighton, near Boston. It ripens a little later than most varieties, is a profuse bearer, and a truly valuable sort. Fruit of medium size, roundish heart-shaped — very regular in form. Stalk of moderate length, rather slender, set in a round, even depression. Skin thin, of a beautiful glossy pale amber-red, becoming a lively red when fully ripe, partially transparent. Flesh melting, juicy, with a very sweet and de 'icate flavour. Ripe the last of June. 27. Transparent Guigne. § Forsyth. Prince. Pom. Man Transparent Gean. Forsyth. Transparent. A nice little fruit, ripening with the common Honey cherry, about ten days after the cherry season. The skin is thin and pellucid, so that the stone is nearly visible on holding the fruit up to the light. Some writers have stated this to be a bad bearer ; this is incorrect. We have uni- formly found it a most productive variety, the tree growing large with spreading branches. It is a valuable and pretty variety for the dessert, hanging late on the tree, and is admired by all amateurs. Fruit small, borne in pairs, regular, oval heart- shaped. Skin glossy, thin, and nearly transparent, showing the network texture of the "flesh beneath, yelllowish-white, delicately blotched with fine . red ; distinot suture line on both sides. Stalk wraa Gvt%ne* 178 THE CHERRY. long and slender set in a slight hollow. Flesh tender and melt- ing, and -vlien fully ripe very sweet, mingled with a very slight portion ot" the piquant bitter of the Mazzard class of cherries. First of July. 28. Waterloo. § Thomp. Lind. P. Mag. A capital variety, cross-bred by Mr. Knight, by fertilizing the Bigarreau with the pollen of the Mayduke. It retains, ir part, the habits of both parents, the flowers and the tender flesh resembling considerably those of the Mayduke, and the strong wood and leaves those of the Bigarreau. It was named from the circumstance of its having first shown fruit about the time of the Battle of Waterloo. The tree is rather irregular and spreading in its head, and is, with us, only a moderate bearer. Fruit large, obtuse heart-shaped. Skin dark purplish, becoming black at maturity. Stalk long and slender. Flesh purplish-red, juicy, tender when fully ripe, with a rich and sweet flavour. Beginning of July. A thrifty, spreading tree. 29. White Tartarian. Thomp. Fraser's White Tartarian, ) . Fraser's White Transparent, > 77 ' °, Amber a petit fruit. ; l 1 ■ The White Tartarian is a pretty cream coloured fruit of me- dium size and delicate flavour, ripening the last of June. The skin is somewhat pellucid, but not so much so as in the Trans- parent Gean. Fruit of medium size, obtuse heart-shaped. Skin pale yel- low or cream colour. Stalk of moderate length, slender. Flesh whitish yellow, half tender and of very sweet and excellent flavour. The tree is a moderate bearer. Class II. Bigarreau Cherries. (Fruit eweet, heart-shaped, with flesh more or lass firm, and crisp or crackling ; trees with tall and spreading heads, and large leaves.) 30. American Heart. American Heart. Thomp. This productive and good cherry, which we have cultivated for the last eighteen years, and widely disseminated under this name, came to us from Long Island, as a native, and is really BIGARREATT CHERRIES. 170 me Bigarreau class. Its origin is uncertain, and there are other sorts often incorrectly called by this name. The fruit is remarkable for its pink colour, ana rather square form, often being near- ly as broad at the apex a 3 at the base near the stalk. The tree is quite luxuriant, with wide-spreading branches, a very horizon'al head, and large, rather waved leaves. Fruit pretty large, heait-shaped, often nearly four sided, and irregu- lar, in its outline — borne ir clusters. Skin, at first, pale, but becoming covered with light red or [ink, mix- ed with very little amber. Stalk rather long and slender, inserted in a small and shallow cavity. Flesh half tender and crackling, adhering to the skin, which is rather tough ; juice abundant, and, in dry seasons, sweet and excellent, but ratner want- ing in sweetness in cool or wet sea- sons. Ripens a week before the Fig. 70. American Heart, following — or early in June. Mr. Manning, who confounds this with the Early White Heart, had evidently never seen it correct. 31. Bigarreau. § Thomp. Lind. Graflion. Yellow Spanish, (of most American gardens.) White Bigarreau, lof Manning and Kenrick.) Amber, or Imperial. Coxe. Turkey Bigarreau? Bigarreau Koyal, Italian Heart, Bigarreau Gros ? V» est's White Heart, I ac. to Bigarreau Tardif, ' Thomp. Groote Princess, Hollandische Grosse, I'rinzessin Kirsche, Cerise Ambree. N. Duh. This noble fruit is the Bigarreau par excellence, and is unquestionably one of the largest, most beautiful and delicious of cherries. It was intro- duced into this country about the year 1800, by the late William Fig. 71. Digamau. ISO THE CHERRY. Prince, of Flushing, and has been very extensively disseminated under the names of Yellow Spanish, Graffion, and Bigarreau. The tree is short but thrifty in growth, making strong lateral shoots, and forming a large and handsome head with spreading branches — and it commences bearing abundantly and regularly even while young. Its very large size and beautiful appear, ance, together with the firmness of its flesh renders it a very valuable variety to cultivate for market. Fruit very large, and of a beautiful waxen appearance, regu- larly formed, obtuse heart-shaped, the base a good deal flatten- ed. Stalk stout, nearly two inches long, inserted in a wide hollow. Skin pale whitish yellow on the shaded side, bordered with minute carmine dots and deepening into bright red finely marbled on the sunny side. Flesh pale yellow, quite firm, juicy, with a rich, sweet, and delicious flavour if allowed fully to ripen. In perfection the last of June. This is often confounded with the following sort, from which it is easily known by its long and broad leaves. It is most commonly known in the middle states as the Yellow Spanish, an incorrect name, which has been applied to two or three sorts, and the cherry so-called by the older pomologists does not now appear to be known. 32. Bigarreau, White. Prince's Pom. Man. Fig. 72. White Bigarreau. White Ox Heart, (of the middle states.) White Bigarreau. Thomp. ? Large White Bigarreau. Tradescant, ) n Ox Heart, j Coxe - Harrison Heart 1 Turkey Bigarreau ? Bigarreau blanc ? The White Bigarreau, which is more common in the neighbourhood of New. York and Philadelphia, than any other part of the country, is frequently con- founded with the foregoing, from which it is materially distinct. The first trees of this cherry were, we believe, intro- duced from France, by Chancellor Liv- ingston. It does not appear, at this time, to be known in England, though it is probably identical with the Harrison Heart of Forsyth, and the Bigarreau of Hooker. It is inferior to the Bigar- reau or Graffion in hardiness, and in the circumstance that it is a vcrv poof bearer while the tree is young, though it bears fine crops' when BIGARREAU CHERRIES 181 ft lias arrived at from twelve to fifteen years' growth. The fruit strnnglj, resembles that of the Bigarreau, but is not so obtuse heart-shaped, and is more irregular in \U outline. But the trees may be readily distinguished even when very small, as the Bigarreau has broad flat foliage, while the White Bigarreau has narrow waved leaves. Growth upright. Fruit of the largest size, heart-shaped, with a rather irregular outline, and a pretty distinct suture line on one side. Skin yel- lowish white at first, but becoming quite overspread with mar- bling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe, half tender, and more lus- cious than the latter cherry. It is very liable to crack after rain. Middle and last of June. Mr. Kenrick, in his description of the White Bigarreau, has confused the characteristics of this and the former variety. On the whole, this variety is likely to be supplanted by the Bigarreau, which joins to most of its good qualities those of greater hardiness, vigour and productiveness. 33. Bigarreau Rouge. Thomp. This variety, which we have cultivated for several years, scarcely differs from the foregoing, except in the colour of the fruit, which is a little darker red. 34. Bigarreau, Holland. § Bigarreau d'Hollande. Noisette. Spotted Bigarreau. Armstrong's Bigarreau. The Holland Bigarreau is certain- ly one of the most beautiful of all cherries. The tree first imported into this country from France, is now growing at Dans Kamer, on the Hudson, the seat of the late Edward Armstrong, Esq. ; and it appears to us identical with the Bigarreau de Hollande, of which a coloured figure and description are given by Nois- ette, in the second edition of his Jar- din Fruitier. It is there stated to have been received from Holland in 1828.* fj g- 73, HdUind Bigarreau. * Th. B. d'Hollande is made synonymous with the Bigarreau by Thompson iw the 3d edition of the London Horticultural Society's Catalogue. This is undoubt- edly an < rror. 16 182 THE CHERRY. A cherry so large, fine and beautiful, and so productive even when young, and which is of rapid and hardy growth, cannot fail soon to become a general favourite in our fruit gardens. It ripens about a week earlier than the Bigarreau, and the branch- es, which are spreading, or even drooping, are literally loaded with heavy bunches of fruit. Frm't very large, of a regular heart-shape, rather pointed. Skin white or very pale yellow in the shade, beautifully mottled and spotted on the sunnj side, with bright carmine red. Stem rather slender, set in a deep hollow, and the fruit borne in thick clusters. Flesh firm, but not so much so as that of the Bigar- reau ; a little more juicy ; sweet and excellent, perhaps scarcely so high flavoured, but this depends somewhat on the dryness cf the season. Leaves very large and broad with rather light footstalks. Ripens 20th of June. 35. Bigarreau, Couleur de Chair. § Thomp. Noisette. Flesh-coloured Bigarreau. Gros Bigarreau, Couleur de Chair, ) Gros Bigarreau Blanc. J Bigarreau a Gros Fruit Blanc. Large Heart-shaped Bigarreau, of Manning. Bigarreau de Rocmont. Coeur de Pigeon. Belle de Itocmont ? Fig. 74. Flesh-coloured Big- arreau. The Flesh-coloured Bigarreau is a beautiful and excellent variety, much more tender in its flesh than most of its class, and which attains, under our warm skies, a higher flavour than it does in England. The leaves are not large, dark green, flat, with purplish footstalks. Tree moderately vigorous. Fruit very large, of a very oblong heart-shape, pointed at the end. Skin shining, of the palest yellow or flesh colour, with a bright red marbled cheek. Stalk moderately long and slender, set in a rather deep and nar- row hollow. Flesh half tender, or be- coming nearly tender when fully ripe, quite juicy and sweet, and in this climate high flavoured and luscious. Ripe the middle and last of June. On fruitingseveral of the synonymes above, we find them identical with this va. riety, which is truly first rate. BIGARREAU CHERRIES. 183 36. Bigarreau, Napoleon. § Thomp. Bigarreau Lauermann, Lauermann's Kiddie, 1 ac. to Lauermann's Grosse Kirsche., f Thomp. Lauermann's Herz Kirsche. J 'I he Napoleon Bigarreau is one of the finest of the firms fleshed cherries — large, well flavoured, handsome, and produc- tive. It was introduced into this country from Holland, by the late Andrew Parmentier, of Brooklyn. (The fruit cultivated and described by Mr. Manning and Kenrick under this name is, we think, not the true sort.) Fruit of the largest size, very regularly heart-shaped, a little inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and with a fine marbled dark crimson cheek. Flesh very firm, (almost too much so,) juicy, with an excellent flavour. Stalk very stout, short and set in a narrow cavity. Ripens a few days after the Bigarreau, about the first of July, and is a good and constant bearer. The fruit is not so obtuse as the Bigarreau, and is much more firm than the Holland, or the Flesh coloured varieties. 37. Bigarreau Gros Cceuret. Thomp. Poiteau. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Gros Cceuret. Bon. Jard. This, the true Large Heart-shaped Bigarreau, is a French variety only rarely seen in the fruit gardens of this country. Fruit large, roundish heart-shaped, with a suture line fre- quently raised, instead of being depressed. Skin at first yel- lowish red, marked with deeper red streaks, but becoming, when fully ripe, a dark shining red, almost black. Stalk inserted in a shallow hollow. Stone oval and rather large. Flesh firm, purplish, a little bitter at first, but of an excellent rich flavour when fully matured. Ripe from the 10th to the middle of July. 38. Bigarreau, Large Red. Gros Bigarreau Rouge. Poiteau. Bigarreau a Gros Fruit Rouge. Bon. Jard. Bigarreau a Gros Fruit Rouge. Thomp. ? Belle de Rocmont, {(if some.) The Large Red Bigarreau is another handsome French va- riety, very rare in the United States, and which we hope to see more extensively known. Fruit very large, of an oblong heart-shape, rather irregular in its outline, a good deal swollen on one side, the shoulders 134 CHERRIES. projecting and marked with a distinct suture line often on both sides. Stalk rather large, and planted in a very deep and large hollow. Skin shining, yellowish, dotted and streaked with red in the shade, but dark red in the sun. Flesh yellowish, or stained with red next the stone, firm, and of a rich and very ex- cellent flavour. Matures early in July. Tree of very stiong growth. 39. Bigarreau, China. Prince's Pom. Man. Chinese Heart. Thomp. ? A very striking and peculiar variety, having the skin beautifully mottled and of a shining waxen colour. It was raised by the late VVm. Prince, of Flushing, from the seed of the Bigar- reau, and is worthy of a place in the amateur's garden. Mr. Thompson incorrectly calls this, " Chi- nese Heart." It is a true Bigarreau, and we prefer to continue its proper name. The tree grows large, and the lateral branches are somewhat drooping, leaves broad, light green. Fruit of medium size, roundish or oval heart-shaped, with a distinct suture line. Skin shining, at first light amber colour, mottled with red spots, but becoming red, speck- led with numerous lighter spots when fully I ripe. Stalk long and slender, set in a shallow! hollow. Flesh firm, or half tender when fully ripe, with a sweet, rich and peculiar flavour. This variety is the more valuable as it ripens -. ZT ,,rT „. /»,,,,, r Fig. ib. China Biff- a few days later than the cherry season. arreau. 40. Bigarreau Tardif de Hildesheim. Thomp. Sickler. Bigarreau marbre de Hildesheim. Diet. D'Agru Bigarreau Blanc Tardif de Hildesheim. Hildeslieimer ganz Spate Ktiorpel Kirsche. Hildesheimer Spare Herz Kirsche. Spate Hildesheimer Marmur Kirsche. Hildesheim Bigarreau. Prince. The Hildesheim Bigarreau is a rare German variety, which ripens here in August, and according to Thompson, is the latest sweet cherry known ; a quality that renders it peculiarly valu- able. Fruit of medium size, heart-shaped. Skin yellow, mottled and marbled with red. Flesh pale yellow, firm, with a sweet and agreeable flavour. The tree is hardy, and will doubtless prove a valuable variety in this country. bigarkeatt cherries. 185 41. Bigarreau, Black. Bigarreau Noir. The Black Bigarreau is a second rate sort, an I an indifferent bearer. Fruit middle sized, heart-shaped, .ooking much like a Black Heart. Skin at first dotted with red, but finally becom- ing quite black. Flesh firm and rather dry. First of July. Scarcely worth cultivation. 42. Black Bigarreau of Savoy. Ken. A very firm, large, black cherry, very recently imported from Savoy, by George Brown, Esq., of Beverly, near Boston. It has been rather more highly rated by the cultivators of Boston, than it deserves, as, though a handsome and rich fruit, it is rather too firm and dry in its fiesh to rank as first rate. Its chief merit is that of hanging late upon the tree — till the middle of July. Fruit large, regularly heart-shaped, very slightly obtuse. Skin smooth and even on the surface, not very glossy, quite black at maturity. Stalk an inch and three fourths long, rather stout, set in a narrow even hollow. Flesh purple, quite firm and solid, with a rich but not abundant juice. Stone rather large. 43. Bigarreau, New Large Black. Ken. The new large black Bigarreau, a variety recently obtained from France, appears likely to prove one of the finest. The fruit is very large quite as handsome as that of the Black Tar- tarian, and ripens among the late varieties. Fruit very large, obtuse heart-shaped. Skin quite black and glossy at maturity. Flesh purple, pretty firm, but with a verv rich and luscious flavour, more juicy than the other BlacK Bigarreaus. The tree is very thrifty in its growth, with largo broad leaves. [This proves to be only the Black Tartarian. 8th ed.] 44. Buttner's Yellow. Thomp. Biittner's Wachs-Knorpel Kirsche. Buttner's Gelbe-Knorpel Kirsche. Raised by Biittner, of Halle, in Germany, and one of the few cherries entirely yellow. We have just received this variety from abroad. It is said to be a good bearer, and will no doubt, be a very interesting addition to the dessert. Mr. Thompson describes it as follows : Fruit of medium size, roundish, a little compressed on ita sides. Skin pale yellow. Flesh firm, yellowish, sweet, and good. It npens at the usual cherrv season. 16* " 180 CHERRIES. 45. Downing's Red Cheek. A very handsome and excel- lent seedling cherry, just raised at this establishment, and which promises to be a charming addi- tion to the dessert. It somewhat resembles the Bigarreau, but is more tender and sweet, and ralher more highly coloured. Fruit rather large, regularly obtuse heart-shaped, with a pretty distinct suture. Skin thin, (slightly pellucid when fully ripe,) white, with a rich dark crimson cheek (somewhat mot- tled,) covering more than half the fruit. Stalk an inch and a half long, set in an even hollow of moderate depth. Flesh yellow- ish, half tender, and of a very Fig. 76. Downing's Red Cheek. delicately sweet and luscious flavour. Leaves coarsely serra- ted, with dark footstalks. Ripens a few days before the Bigar- reau, or about the 14th of June. 45. Elton. § Thomp. Lind. P. Mag. The Elton, a seedling raised in 1806, by the late President of the London Hor- ticultural Society, is certainly one of the first of cherries in all respects. Its large size, early maturity, beautiful appear- ance, luscious flavour, and productiveness, render it universally esteemed. It is a cross-bred variety raised from the Bigar- reau or Graffion with the White Heart for its male parent. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red co- lour of the footstalks of the leaves. Fruit large, rather pointed, neart shaped. Skin thin, shining pale yellow on the shaded side, but with a cheek nex; the sun delicately mottled and streaked with bright red. Stalk long and slender. Flesh somewhat firm at first, but becom- ing nearly tender, juicy, with a very rich and luscious flavour, not surpassed by any large cherry known. Ripens about the middle of June, or directly after the May- duke. Fig. 77. Eiton. BIGARREAU CHERRIES. 1S7 47. Florence. § Thomp. Lind. Knevett r s Late Bigarreau. A most excellent cherry, originally brought from Flcicnce, in Italy, v hich considerably resembles the Bigarreau, but ripens a little later, and has the additional good quality of hanging a long time on the tree. Fruit large, heart-shaped, and regularly formed. Skin amber yellow, delicately marbled with red, with a bright red cheek, and when fully exposed, the whole fruit becomes of a line lively red. Stalk over two inches long, slender, set in a deep hollow. Flesh yellowish, firm, very juicy, and sweet. In perfection from the last of June till the 10th or 15th of July. 43. Gridley. Man. Ken. Apple Cherry. Maccarty. A native of Roxbury, Mass., which sprung up on the farm of Mr. Samuel Gridley, of that town. An excessive bearer, and from its firmness, bears carriage well, and is a good sort to cul- tivate for market. Fruit of medium size, about that of the Black Heart, round- ish. Stalk rather short, and inserted in a shallow cavity. Skin black. Flesh quite firm, purplish, moderately juicy and of quite a rich flavour. Stone small. Ripens after the Black Heart, about the 4th ot July. 49. Lady Southampton's Yellow. Thomp. Lady Southampton's Duke, Golden Drop, ( ac. to Yellow or Golden, (Thomp. Spanish Yellow. A yellow cherry, very rare yet in our collections and scarce- ly meriting general cultivation, being more admired for its co- lour. The best flavoured yellow cherry is Biittner's Yellow. Fruit of medium size, heart-shaped. Skin yellow. Flesh firm, not very juicy. Ripens about the middle of July. 50. Madison Bigarreau. Man. The Madison Bigarreau was recently raised, and named, by Mr. Manning, from the common Bigarreau. It is a pretty fruit, and of good flavour, but only of medium size, and not, there- fore, equal to many of this class. 188 THE CHERRY. Fruit of medium size, half as large as the Bigarrcau, very regularly heart-shaped. Skin much dotted and marbled with rich red on an amber yellow ground. Stalk rather short ana slender. Flesh yellowish, half tender, with a sweet and plea- sant flavour. Ripe middle to the last of June. Young trees thrifty, with spreading, rather drooping branches — slender at the ends, and light gray bark. A good bearer. 51. Manning's Late Black. Man. Manning's Late Black Heart. A seedling, raised by Mr. Manning, of Salem, its parent the Black Heart. Fruit large, roundish. Skin deep purple, or nearly black when fully ripe. Flesh purplish, pretty firm, mo. derately juicy and sweet. Ripens about the second week in July. 52. Remington. Remington White Heart. Prince. Remington Heart. A small, firm fleshed, yellow cherry, a native of Rhode Island, which ripens very late, but is of too indifferent flavour to be worthy of' cultivation. Fruit small, heart-shaped. Skin yellow, rarely with a faint tinge of red on one side. Flesh yellowish, dry, and somew.iat bitter. Middle and last of August. 53. Tkadescant's Black Heart. § Thomp Elkhorn, ) Prince. Elkliorn of Maryland. \ Large Black Bigarreau. Man. Tradescant's, Bigarreau tiros Noir, Guigiie Noire 'tardive, Grouse IScliwarze Knuorpel, Kirsclie nut bai'tigeru Eleisch. ac. to '1 'hump, A. very remarkable, and a very good fruit. It is remarkable for the exceed- ingly solid " liver like" consistence of its flesh, and the irregular surface of its skin. Its good qualities are, handsome appear- ance, late ripening, rich flavour, and mode- rate and uniform productiveness. When the trees am young and thrifty, the fruit is often of the largest size, fully as large as that of the Black Tartarian. It is an Fu- ropean "ariety, but a tree growing about 40 years since in the garden of an inn in Fig. 78. TradefcarU's Black Heart. DUKE CHERRIES. 189 Maryland, attracted the notice of the late Wm. Prince, who propagated it under the name of Elkhorn, by which it was there known. The leaves are broad, the bark of a peculiarly pray colour, and the growth quite vigorous. Fruit large, heart-shaped, with a very irregular or uneven surface. Skin deep black, glossy, (before fully ripe, deep pur- ple, mottled with black.) Stalk rather short, set in a pretty deep hollow. Flesh very solid and firm, dark purple, mode- rately juicy, with an excellent flavour. Ripe first and second week in July. 54. Tobacco Leaved. Thomp. Lind. Four to the Pound. Cerisier tie 4 a Lavre. Bigarreamier a FciLies de Tabac. liigarreautler a lirandes Fenilles. Ouignier a Feuilies de Tabac. Vier auf eiii Pfund. The tobacco leaved cherry is an example of one of the impo- sitions sometimes practised upon the public by dishonest nurse- rymen. It has been extensively sold, both in Europe and this country, under the high sounding title of " Four (cherries) to the Pound," while in fact it only bears a very small hard flesh- ed yellowish cherry tinged with a little red, with a long stalk, and a larse stone, and of inferior flavour. The leaves are very large and coarse. Class III. Duke Cherries. Fruit roundish, sub-acid at first, becoming nearly sweet ; skiii thin ; flesh very juicy and melung. Trees of upright or horizontal growth, with flat, dark co- loured leaves.) 55. Arch Duke. Thomp. Lind. Fors. Griotte de Portugal. O. Duh. Nois. Portugal Duke. Late Arch Duke. Late Duke, {of some.) This is a variety of the Mayduke, with considerably laiger fruit; ripening a fortnight later, but we think inferior to it in flavour. It is very scarce in this country, and even abroad more than half the cherries sold under this name are either the Mayduke or the Late Duke. The trees of the true sort are good bearers, rather more vigorous than those of the Mayduke, with longer diverging branches, which become sliglily pendu- lous in bearing specimens. 190 THE CHERRY. Fruit large, about a fourth larger than that, of the Mayduke, nearly round or a little flattened. Skin, at first, red, but becom. \i\rr a very dark red, almost black. Stalk an inch and a half long, rather stout at its point of insertion in the fruit. Flesh dark red, melting, juicy, slightly bitter until fully ripe, when it is of an excellent, rich, sub-acid flavour. Ripe about the first of July. 56. Belle de Choisy. § Thomp. Nois. P. Mag. Ambree de Choisey, Arobree a Gros Fruit, Cerise Doucette, Cerise de la t'alembre, Cerise a Noyau Tendre, Schone von Choisy. _ of French gardens In our estimation, there is no cherry for the dessert, more delicate or delici- ous than the Belle de Choisy. It comes from the village of Choisy near Paris, where it was raised in 1760. The habit of the tree is nearly that of the Mayduke, the leaves dark, and the head upright. But the fruit is rounder, of a beautiful cornelian colour, and the flavour rs very sweet and delici- ous. It thrives well, appears very Fig. 79. Belle de Choisy. hardy, is a regular, moderate bearer, and deserves a widely extended planting in this country. Fruit round or slightly depressed. Skin very thin and trans- lucent, showing a net-like texture of flesh beneath ; in colour, pale amber in the shade, but in the sun finely mottled with yel- lowish-red — the fruit fully exposed becoming a bright cornelian red. Flesh amber coloured, very tender and melting, of a deli- cate, sweet flavour. Stalk rather short, swollen at the upper end. Middle of June, or directly after the Mayduke. 57. Jeffrey's Duke. Thomp. Jeffrey's Royal. Lind. Jeffrey's Royal Caroon. Rovale, I ,, n , Cherry Duke. \ °- Duh - Uoyale Ordinaire. Poileav. Jeffrey's Duke, or the Cerise Roy ah of the French gardens, \n a fine sort considerably resembling the Mayduke, and is yet very rare in this country. It is much rounder than the May. duke, and seldom or ever becomes of that dark hue which the latter fruit always assumes when fully ripe. DUKE CHERRIES. 191 Fruit of medium size, round, or a little flattened at the apes and base. Skin of a fine lively red. Stalk moderately long. Flesh yellowish amber, scarcely red. Juice abundant, and erf a ricb flavour. The trees are of a distinct habit of growth, be- ing very compact, and growing quite slowly. The buds are very closely set, and the fruit is borne in thick clusters. Mid die and last of June. 58. Late Duke. § Thomp. Lind. P. Mag. Anglaise Tardive. A very large and fine Duke cnerry, ripening a month later than the Mayduke, and therefore a very valuable sort for the dessert or for cooking. The tree is of vigo- rous growth, but when of bearing size, the whole branches spread almost horizontally. Leaves larger than those of the Mayduke. Fruit large, flattened or obtuse heart- shaped, much more depressed in its figure than the Mayduke. Colour, when fully ripe, rich dark red ; (but at first white, mottled with bright red.) Stalk rather slender, inserted in a shallow hollow. Flesh yellowish, tender, juicy, with a sprightly sub-acid flavour, not quite so sweet and rich as the Mayduke. Ripens gradually, and hangs on the tree from the Fig. 80. Late Duke. mid«."e of July till the 10th of August. The branches of this tree are slender in their growth, and the whole habit of the tree seems to incline more to the Morel la than the Duke class. 59. Mayduke. § Mill. Thomp. Lind. Royate Hative, Cherry Duke, (of some,) Cerise Guigne, Coularde, De Hollande, D'Espagne, Griotte Grosse Noire, Griotie D'Espagne, (of some,) Griotte Precoce, (of some,) Early Duke, Large Mayduke, Morris Duke, ofvarioits Morris' Early Duke, of various English > French Benham's Fine Early Duke, )■ gardens. gardens. Thompson's Duke, uc. to Portugal Duke, Thomp. Buchanan's Early Duke, Milieu's Late Heart Duke. This invaluable early cherry is one of the most popular sorts in ail countries, thriving almost equally well in cold or warm climates. This, the Black Heart, and the Bigarreau, are the most extensively diffused of all the finer varieties in the United Slates. And among all the new varieties none has been found 192 THE CHERHY. to supplant the Mayduke. Before it is fit for table use, it is admirably adapted for cooking ; and when fully ripe, it is, perhaps, the richest of the sub-acid cher- ries. In the gardens here, we have no- ticed a peculiar habit of this tree of pro- ducing very frequently some branches which ripen much later than the others, thus protracting for a long time the pe- riod in which its fruit is in use. The Mayduke is remarkable for its upright, or, as it is called, fastigiate head, especi- ally while the tree is young, in distinc- tion to other sorts, which produce many lateral hranches. Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first of a lively red, but when fully ripe of a rich dark red. Flesh reddish, tender and melting, very juicy, and, at maturity, Fig. 81. Mayduke. rich and excellent in flavour. This fruit is most frequently picked while it is yet red, and partially acid, and before it attains its proper colour or flavour. It begins to colour, about New- York, in favourable seasons, the last of May, and ripens during the first half of June. Mayduke is said to be a corruption of Me'doc, the province in France, where this variety (the type of all the class now called Dukes) is believed to have originated. Holman's Duke, appears to be only an accidental variety of the Mayduke, ripening from a week to two weeks later. The Late Mayduke, of some gardens, is of similar character, and was obtained by grafting from the late ripening branches of the common Mayduke 60. Royal Duke. Thomp. Royale Anglaise Tardive. Fruit large, roundish, and distinctly oblate or flattened. Skin dark red. Flesh reddish, tender, juicy and rich. A good bear- er. Ripens in the last of June. The true Royal Duke is very rare in this country. The fruit is a good deal larger than the May Duke, and more flat- tened at the top and bottom. It is readily known from the La*.e Duke and Archduke, by its upright growth, which is similaj to that of the Mayduke. MORELLO CHERRIES. 193 61. Sweet Montmorency. § Man. Allen's Sweet Montmorency. This cherry, a seedling raised by J. F. Allen, Esq., of Salem, Mass., does not properly be- long here, as, though in external appearance it resembles a Montmorency, it is of very sweet and delicate flavour, and the whole growth and habit of the tree is rather that of a Heart cherry than a Duke, or Morello. It is no doubt an accidental hybrid between these two classes. It is a good bearer, ripens long after sweet cherries are gone, and is a valuable acquisi- tion to all collections of this fruit. Fruit of medium size, round, slightly flaf- AL— -^. tened at the base, with a distinctly depressed /^Qg>) ^\ point at the apex. Skin pale amber in the " ?htly mottled, in the sun. three fourths long, rather small, shallow, even hol- dlowish, tender, sweet and ex- k „^„ ^., cellent. Ripens here the last week in July: Fig. 82. iiueet Moid- >r> , r . ., , e . J ' morency m Boston during the early part of August. O point at the apex, i ■shade, light red, sligl Stalk an inch and th slender, inserted in a < low. Flesh yellowisl Class IV. Morello, or Acid Cherries. IFruit round, or flattened, acid, skin thin, flesh juicy and melting. Trees of low and spreading growth, with slender branches, which are often drooping and wiry, and small dark green foliage.) 62. Belle Magnifique. Man. Belle et Magnifique. Ken. A sort recently imported into the neighbourhood of Boston, from France, and first introduced to notice here by Gen. Dear- born. The tree is of stronger growth than most of its class, and bears moderate crops. Fruit large, round. Skin light red, mottled with darker spots. Stalk pretty long and inserted in a hollow of moderate depth. Flesh juicy, but quite acid. Good for preserving. Ripens about the middle or last of July. 63. Buttner's October Morello. Thomp. Buttner's October Zucker Weichsel. A new, Dutch, acid cherry, said to be the latest variety known 17 194 THE CHERRY. in Europe, and chiefly valued for ripening long after all others have disappeared. We have received trees, but thoy have ro« yet borne fruit. It is described as a dark red fruit of medium 6ize, round, flesh juicy and tender, and quite acid, being <>niy fit for culinary uses. Ripens in September and bangs on the tree till October. 64. Carnation. § Thomp. Lind. Wax Cherry. Crown. Cerise Nouvelle d'Angletorre, Cerise de Portugal, Grosse Cerise Rou;:e Pale, Griottier Rouge Pale, Griotte de Villennes. {of French gardens, ac. to Thomp. A very handsome, light red, large cherry, highly esteemed here for brandying and pre- serving. Fruit large, round. Skin at first yellowish white, mottled with red, but becoming a lively red slightly marbled. Stalk about an inch and a half long, stout. Flesh tender, a little more firm than most of this division, but juicy, and when fully ripe, of a sprightly and good sub-acid flavour. The foliage is pretty large, and the wood strong, but the tree has a spreading, rather low habit. It is a moderate but regular bearer, and the fruit hangs aJ long while on the branches, without decaying. Ripe the middle and last of July. Prince's Duke is a Fig. 837 Carnation. very large variety of this cherry, raised from a seed of it, by Mr. Prince, of Long Island. Its shy habit of bearing renders it of little value. 65. Cluster. Thomp. Cerise a Bouquet. Poiteau. Duh. Cerisier a Trochet, T Chevreuse, I , », _ , Commune a Trochet, I /™™* Tres Fertile, J S^aens. Griottier a Bouquet. J Bouquet Amarelle, "] Trauben Amarelle, n e ,x M Busch Weichsel, )> riJz,. Flandrische Weichsel, J Uen?wn '- Biischel Kirsche. J A very curious fruit, growing closely Fig. 8iT Chate*. clustered around a common stalk. Each M0RELL0 CHERRIES. 195 flower varies from the normal state, by having several pistila or styles, several of which, frequently five or six, become perfect fruits forming a bouquet or cluster. The fruit is too acid to ba of any value except for preserving. Fruit of small size, borne in clusters of from two to six ; round, of a lively red. Ripens the last of June. The tree a small in all its parts. 66. Early May. Thomp. Lind. May Cherry. Lang. Small May. Cerisier INain a Fruit Roud. - — ■ Precoce. O. Duh. Griottier Wain Precoce. Hative. Precoce. Nain Precoce. Petite Cerise Rouge Precoce. Konigliohe Amarelle. Friilie Kleine Runde. Zwerj Weichsel. One of the smallest, as well as the earliest of cherries. The tree very small and dwarfish, scarcely growing more than eight feet high. It is not worth cultivation now that we have the Early Purple Guigne, Baumann's May, and the like. Fruit small, round, slightly flattened. Stalk an inch long, rather slender, pretty deeply set. Skin pale red, or, at matu- rity, a rather lively light red. Flesh soft, juicy, and quite acid 67. Flemish. Thomp. Montmorency, (of Lindley.) Kentish, (if some.) CVnse a Courte Quene. Poit. Montmorency a Gros Fruit, i Gros Gobnt, I O. Duh. Gob.\ ' > of the English. r.e Cherry, ' J ° Kentish Red. J Montmorency. O. Duh. "I Montmorency a tongue queue, I of the Commune, f French. Muscat de Prague. J The true Kentish cherry, an old European sort, better known here as the Early Richmond is one of the most valuable of the acid cherries. It begins to colour about the 20th of May, and may then be used for larts. while it will hang upon the tree, gradually growing larger, and losing its acidity, until the last af June, or, in dry seasons, even till July, when it becomes of a rich, sprightly, and excellent acid flavour. The tree grows about 18 feet high, with a roundish spreading head, is exceedingly productive, and is from its early maturity a very profitable market fruit, being largely planted for this purpose in New- Jersey. This kind is remarkable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The frui^t is then exposed to the sun, and becomes one of the most excellent of all dried fruits. Fruit when it first reddens rather small, Fig. 86. Kentish. but, when fully ripe, of medium size, round, or a little flattened ; borne in pairs, (our fig. should be one half larger.) Skin of a fine bright red, growing some- what dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at maturity, of a sprightly rather rich acid flavour. We follow Thompson in making the true Montmorency of (he French synonymous with this. But we confess that we are MORELLO CHERRIES. 197 inclined to believe that it may prove distinct. The true Mont- morency, wliich is now very scarce in France, (and is rather a shv bearer,) is carefully described and figured by Pniteau and others, as a larger growing tree, producing much richer fruit, with a longer ami thicker stalk, and quite as sweet and high flavoured as that of the finest Duke cherry. G9. Late Kentish. Common Red. Pie C h r,y. \ n f American L Ki lit sh Red. Ksntut. This cherry, a variety of the Kentish, is better known among us than any other acid cherry, and is especially abundant on the Hudson, and in the neighbourhood of New-York, where it is most extensively disseminated along the fences and road sides, propagating itself readily by seeds ahd suckers. It does not seem to be exactly identical with any one of this class known abroad, and is perhaps a seedling sort belonging to America. It is emphatically the Pie Cherry of this country, being more generally grown than any other sort, the poorest and most neg- lected garden affording so hardy a fruit in abundance. It is quite acid even when fully ripe, and the stone does not adhere to the stalk, like that of the foregoing. It ripens two or three weeks after the cherry season, or about the middle or last of July. It is two weeks later than the preceding sort, and is much more acid. Fruit of medium size, round, slightly flattened. Stalk an inch, to one and a half long, strong, and straight. Skin deep lively red, when fully ripe. Flesh very tender and abounding with a highly acid juice. 70. Morello. Thomp. land. Lang: English Morello. Large Morello. Dutch Morello. lAte Morello. Ronald's Large Morello. Milan. Lang. Cerise du Nurd. Noi*. Griotte Ordinaire du Nord September VVeichsel Grosse. The Morello is a fine fruit. Its name is said to be derived from the dark purple colour of its juice, which resemble*, that ol the Morus or Mulberry.* When grown in a shaded situation * Or, as others say, from the French morelle, (a negress,) from the dark and thining skin. 17* 198 THE CHERRY. the fruit will hang on the tree, here, til. August, and in England whore it is trained on north walls especially to retard- its season, it frequently hangs till near frost, when it becomes a rich and agreeable talile fruit. This sort, the Large or true .Murello, is yet very scarce in this country, hut we hope \\\ 1 not long continue so, as it is highly valu- ab e for all kinds of preserves, and is an agree- able addition to a dessert. Fruit of pretty large size, round — or slightly obtuse heart-shaped. Skin dark red, becoming nearly b'.ack when fully ripe. Flesh dark pur- plish red, tender, juicy, and of a pleasant sub- acid flavour when quite mature. Ripe 20th of July. The Common MoRELLO of this country, large- ly cultivated in some districts, is a smaller va- riety <>t 'he foregoing, its fruit being about two thirds the size, and a little darker in colour. It is of equally fine flavour, and is highly es- teemed for drying, for preserving in sugar or brandy, or for bottling ; keeping, in the latter Fig- 86. Mordlo. mode, like grem gooseberries without sugar or brandy, for seve- ral months. The branches are smaller and more slender than those of the true Morello, and unfortunately are more liable to the attae.ks of the weevtf, which causes the knots on the Plum, than those of any other cherry; for which cutting off and burn- big, early in the spring, is the only remedy. 71. Plumstone Morello. § Thomp. Prince. This is undoubtedly one of the best of the acid cherries. Its late maturity, handsome appearance, and good flavour, as well as its thrifty and productive habit, render it highly esteemed wherever it is known. It is, per- haps, the largest of this division of cherries, and it receives its name from the rather long- er and more pointed stone, than is commonly seen in acid cherries. Fruit large, roundish, inclining to a heart- shape. Skin deep red. Stalk an inch and a half long, rather slender and straight, set in a hollow of moderate depth. Flesh reddish, tender, juicy, and when fully matured, of a sprightly and agreeable acid flavour. Last of tig 8 1 I tumstune .' , ° J ° Mvtulj. July. M0RELLA CHERRIES. 199 72. Ritmsey's Late Morello. § A new variety, of remarkable habit, of which the origina. tree now ten or twelve years old, was raised by our friend, Dr. J. S. Rumsey, of Fishkill Landing, on the Hudson. It is just coming into bearing, and gives promise, from its extraordinary late- ness, large size, and handsome appearance, of becoming a very favourite acid cherry for preserving and cooking. The tree has the Morello habit, with, however, unusually light coloured wood and leaves. A few of the fruit commence ripening about the first of August, while many on the tree are yet small and green, and they con- tinue ripening gradually until the first frosts. Fruit frequently borne in pairs, large, roundish heart-shaped. Skin very smooth and polished ; before fully ripe, of a light yel- lowish red or cornelian colour — becoming at maturity, a rich lively red, with a distinct suture line on one side. Stalk long (for a Morello,) inserted in a narrow and rather deep hollow. Flesh very juicy and melting, with too much acid for the table. Stone long, resembling that of the Plumstone Morello. Fig. 88. Rumsey's Late Morello. Ornamental Varieties. 73. Large Double Flowering. Double French Cherry. Merisier a Fleurs Doubles. Thomp. Duh. Prunus cerasus pleno. Cerasis sylvestris, flure pleno. Arb. Brit. The double blossomed cherry bears no fruit, but whoever ad- mires a beautiful flowering tree, cannot refuse a place in hia garden to this one, so highly ornamental. Its blossoms, which appear at the usual season, are produced in the most showy profusion ; they are about an inch and a half in diameter, and resemble clusters of the most lovely, full double, white roses. The tree has the habit and foliage of the Mazzard Cherries, and icon forms a large and lofty head. 200 THE CHERRY. 74. Dwarf Double Flowering. Double Flowering Kentish. Small Double Flowering. Cerisier a Fleurs Doubles. Thomp. N. Duh. This is a double flowering variety of the sour, o • Kentish cherry, and has the more dwarfish habit and smaller leaves and branches of that tree — scarcely forming more than a large shrub, on which account it is perhaps more suitable for small gardens. The flowers are much like those of the large double flowering, but they are not so regular and beautiful in thr-r form. 75. Chinese Double Flowering. Yung To. Csrasus serrulata. / Arb. Brit. Serrulated leaved Cherry. $ This is a very rare variety, recently imported from China, with the leaves cut on the edges in that manner known as ser- rulate by botanists. Its flowers which are borne in fascicles are white, slightly tinged with pink, and nearly as double as those of the large double flowering. The tree considerably re- sembles the sour cherry tree, and appears rather dwarfish in its growth. 76. Weeping, or Allsainij. Thomp. Ever flowering Cherry. ) Arb. Brit. C. vulgaris, semperplorens. J Cerise de la Toussainte. N. Duh. Nois, Guignier a rameaux pendans,~| Cerise Tardive, . 1 of the Cerisier Pleurant, j French. Cerise de St. Martin. J St. Martin's Amarelle, *] Martin's Weichsel, 1 of the Monats Amarelle, (Dutch. Allerheiligen Kirsche. J This charming little tree, with slender, weeping branches, clothed with small, almost myrtle-like foliage, is a very pleasing ornament, when introduced on a lawn. Its fruit is a small, deep red Morello, which is acid, and in moist seasons, is produced for a considerable period successively. When grafted, as it generally is, about the height of one's head, on a straight stem of the common Mazzard, it forms a beautiful parasol-like top, the euds of the branches weeping half way down to the ground THE CURRANT. 201 77. Virginian Wild Cherry. Wild Cherry, of the United Stales. Cera u- Virgiaiana. A.-//. Brit. Dec. Cerasier de virginie. French. Virginisch Kinche. German. Our na ive wild cherry is too well known to need minute de. •cription. It forms a lar<;e and lofty forest tree, wiili glossy, dark green leaves, and bears our ran t-l ike bunches of small fruit, which are palatable, sweet, and slightly bitter when fully ripe, at midsummer. They are, however, most esteemed for preparing cherry bounce, a favourite liqueur in many parts of the country, made bv putting the fruit along with sugar in a demijohn or cask of the best old rum. The black wild cherry, (C serotina, Torrey and Gray,) which ripens the first of September, is the best kind. The other spe- cies, (C. Virginiana.) which is commonly known as the Choke Cherry, bears reddish coloured fruit, which is more astringent, and ripens a month earlier. Selection of cherries for a small garden. Early Purple Guigne, Baumann's Early, Knight's Early Black, Mayduke, Bigarreau, Tartarian, Downer's Late, Elton, Tradescant's Black, Belle de Choisy, Sweet Montmorency, Kentish, Morello. The hardiest cherries are the Kentish, (or Virginian May,) the Morello, and the Mayduke.. These succeed well at the farthest limits, both north and south, in which the cherry can b6 raised, and when all other varieties fail, they may be depended Dn for regular crops. Next to these, in this respect, are the Black Heart, Downer's Late, Downton, and Elton. CHAPTER XIII. THE CURRANT. Rihes rubrum, Lin. Grossulacece, of botanists. GrossUker commun, of the French ; Die Jokannisbeere, German ; Actfbesscboom, Dutch ; Ribes rosso, Italian ; and GrosseUa, Spanish. The name currant is said to be derived from the resemblance in the fruit to the little Corinth grapes or raisins, which, under the name of currants, are soli in a dried state in such quantities >y grocers ; the latter word )eing only a corruption of Corinth, 202 THE CURRANT. and, the fruit of this little grape, being familiarly Known as such long before the common currants were cultivated. The currant is a native of Britain, and the north of Europe, and is, therefore, an exceedingly hardy fruit bearing shrub, seldom growing more than three or four feet high. The fruit of the original wild species is small and very sour, but the largo garden sorts produced by cultivation, and for which we are chiefly indebted to the Dutch gardeners, are large and of a more agreeable, sub-acid flavour. The Black Currant, (Ribes nigrum,) is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odour, disagreeable, at first, to many persons. Uses. The cooling acid flavour of the currant is relished by most people, in moderate quantities, and the larger varieties make also a pretty appearance on the table. Before fully ripe, currants are stewed for tarts, like green gooseberries, and are frequently employed along with cherries or other fruits in the same way ; but the chief value of this fruit is for making currant jelly., an indispensable accompaniment to many dishes. Currant shrub, made from the fruit in the same manner as lemonade, is a popular summer drink in many parts of the country, and cor- responds to the well known Paris beverage, eau de grosseilles. A sweet wine, of very pleasant taste, is made from their express- ed juice, which is very popular among farmers, but which we hope to see displaced by that afforded by the Isabella and Ca- tawba grapes, — which every one may make with less cost and trouble, and which is infinitely more wholesome, because it re- quires less additions, of any kind, to the pure juice. The fruit of the black currant is liked by some persons in tarts, but it is chiefly used for making a jam, or jelly, much valued as a domestic remedy for sore throats. The young leaves dried, very strongly resemble green tea in flavour, and have been used as a substitute for it. The season when currants are in perfection is midsummer, but it may be prolonged until October by covering the bushes with mats, or sheltering them otherwise from the sun. Propagation and culture. Nothing is easier of culture than the currant, as it grows and bears well in any tolerable garden soil. Never plant out a currant sucker. To propagate it, it is only necessary to plant, in the autumn, or early in the spring, slips or cuttings, a foot long, in the open garden, where they will root with the greatest facility. The currant should never be allowed to produce suckers, and, in order to ensure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cut- tings. When the plants are placed where they are finally to remain, they should always be kept in the form of trees — that i* to say, with single stems, and heads branching out at from ono BED AND WHITE CUKRANTS. 203 foot, to three feet from the ground. The after treatment is of the simplest kind, thinning out the superfluous wood every winter, is all that is required here. Those who desire berries of an extra large size slop, or pinch out, the ends of all the strong growing shoots, about the middle of June, when the fruit is two- thirds grown. This forces the plant to expend all its strength in enlarging and maturing the fruit. And, we may add to this, that it is better not to continue the cultivation of currant trees after they have borne more than six or eight years, as finer fruit vvill be obtained, with less trouble, from young plants, which are so easily raised. There are, nominally, many sorts of currants, but the follow- ing sorts comprise all at present known, worthy of cultivation. The common Red, and the common White, are totally unde- serving a place in the garden, when those very superior sorts, the White, and Red Dutch, can be obtained. J. Red and White Currants, (R. rubrum.) 1. Red Dutch. § Thomp. Lind. Large Red Dutch. New Red Dutch. Morgan's Red. Red Grape. Large Bunched Red. Long Bunched Red. Grosillier Rouge a Grog- Fruit, Fruit twice the size of the com- mon currant, red, and a little less acid. Clusters two to three inches long. 2. White Dutch. § Thomp. Lind. New White Dutch. Reeve's White. White Crystal. Morgan's White. White Leghorn. This is precisely simuar to the foregoing in size and habit, and the fruit is equally large and of a fine yellowish white colour with a very transparent skin. It is considerably less acid than the Red Currants, and is therefore much prefer ied for the table. Fig. 91. Whtte Dutch. 204 THE CURRANT. 3. CnAMPAGNE. § Tl.omp. Land. Pleasant's Eye 9P Grosellier a Fruit Couleur de Chair. A large and handsome currant, of a pale pink, or flesh co. lour, exactly intermediate, in this respect, between the red and white Dutch. It is quite an acid sort, but is admired by many for its pretty appearance. 4. Knight's Large Red. Thomp. This seedling of Mr. Knight's is one of the largest of cur rants, being a third larger than the Red Dutch. 5. Knight's Early Red. Thomp. The merit of this variety is its ripening ten days earlier than other sorts. 6. Knight's Sweet Red. § Thomp. This is not a sweet currant, in a literal sense, but it is con- siderably less acid than the White Dutch, and much less so than all other varieties. 7. Striped Fruited. Thomp. Groese Weiss und Rothgestreifte Johannisberre. A very pretty new currant from Germany, the fruit of which is distinctly striped with white and red. It is yet very rare. 3. May's Victoria. § A new variety recently received from England. It is said to bear very large bright red fruit, in bunches 5 or 6 inches in length. The fruit is bright red and hangs on the tree a month longer than any other sort. //. Black Currants, (R. nigrum.) 9. Common Black. Thomp. Black English. Cassis, {of the French.) The common Black English Currant is well known. Th« BLACK CURRANTS. 203 berries are quite black, less than half an inch in diameter, and borne in clusters of four or five berries. It is much inferior to the following. 10. Black Naples. § Thomp. P. Mag. Lind. The Black Naples is a beautiful fruit, the finest and largest of all black currants, its berries often measuring nearly three fourths of an inch in diameter. Its leaves and blossoms appear earlier than those of the common black, but the fruit is later, and the clusters, as well as the berries, are larger and more numerous. Ornamental Varieties. There are several very ornamental species of currant, among which we may here allude to the Missouri Currant (Ribes Aureum,) brought by Lewis and Clark from the Rocky Mountains, which is now very common in our gardens, and generally admired for its very fragrant yellow blossoms. Its oval blue berries, which are produced in great abundance, are relished by some persons. But there is a Large Fruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and of more agreeable flavour. The Red Flowering Currant (R. sanguineum,) is a very beautiful shrub from the western coast of America, with foliage somewhat like that of the common black, but which bears very charming clusters of large light crimson blossoms, in April. It is not quite hardy enough to stand the winters to the north of this. There are several varieties with white and pale pmk flowers. CHAPTER XIV. THE CRANBERRY. Oxycoccus, Arb. Brit. Ericaceee, of botanists. Aireiie, of tL* French ; Die Moosebeere, German ; Veen bessen, Dutch ; Osstcoctr , Italian. The cranberry is a familiar trailing shrub growing wild in gwampy, sandy meadows, and mossy bogs, in the northern por- tions of both hemispheres, and produces a round, red, acid fruit. Our native species, (O. macrocarpus,) so common in the swamps of New-England, and on the borders of our inland lakes, as tc form quite an article of commerce, is much the largest and finest species ; the European cranberry, (O. palustris,) being 18 206 THE CRANBERRY. much smaller in its growth, and producing fruit inferior ir size and quality. The value of the common cranberry for tarts, preserves and other culinary uses, is well known, and in portions of the coun- try where it does not naturally grow, or is not abundantly pro- duced, it is quite worth while to attempt its culture. Although naturally, it grows mostly in mossy, wet land, yet it may be easily cultivated in beds of peat soil, made in any rather moist situation, and if a third of old thoroughly decayed manure is added to the peat, the berries will be much larger, and of more agreeable flavour than the wild ones. A square of the size of twenty feet, planted in this way, will yield three or four bushels annually — quite sufficient for a family. The plants are easily procured, and are generally taken up like squares of sod or turf, and planted two or three feet apart, when they quickly cover the whole beds. In some parts of New-England, low and coarse meadows, of no value, have been drained and turned to very profitable ac- count, by planting them with this fruit. The average product is from eighty to 100 bushels of cranberries, worth at least one dollar a bushel, and the care they require after the land is once prepared and planted is scarcely any at all, except in gathering. Some of the farms in Massachusetts, yield large crops, partly from natural growth, and partly from cultivated plantation;.. The " New-England Farmer" states that Mr. Hayden, of Lincoln, Mass., gathered 400 bushels from his farm in 1830. The cran- berry grows wild in the greatest abundance, on the sandy low necks near Barnstable, and an annual cranberry festival is made of the gathering of the fruit, which is done by the mass of the population, who turn out on the day appointed by the au- thorities, and make a general gathering with their cranberry rakes, a certain portion of the crop belonging, and being deli- vered, to the town. Capt. Hall, one of the most successful cranberry cultivators of that neighbourhood, thus turns his sandy bogs and rush- covered land to productive beds of cranberry. After draining the land well, and removing all brush, he ploughs the soil where it is possible to do so; but he usually finds it sufficient to cover the surface with a heavy top-dressing of beach sand, digging holes four feet apart into which he plants sods, or square bunches, of the cranberry roots. These soon spread on every side, overpowering the rushes, and forming a thick coating to the surface. A laborer will gather about thirty bushels of thf fruit in a day, with a cranberry rake. Cranberry culture would be a profitable business in this neighbourhood, where this fruit is scarce, and, of late years, sells for two or three dollars a bushel. THE FIG. 207 CHAPTER XV. THE FIG. Ficus Carica, L. Arb. Brit. Urticacea, of botanist"?. Fig uicr, oi the French ; Feigenbaum, German ; Fico, Italian ; Higuera, Spanish This celebrated fruit tree, whose history is as ancient as that of the world, belongs properly to a warm climate, though it may be raisel in the open air, in the middle states, with proper care. In its native countries, Asia and Africa, near the sea-coast it forms a low tree, twenty feet in height, with spreading branch, es, and large, deeply lobed, rough leaves. It is completely naturalized in the south of Europe, where its cultivation is one of the most important occupations of the fruit grower. The fruit of the Fig tiee is remarkable for making its ap- pearance, growing, and ripening, without being preceded by any apparent blossom. The latter, however, is concealed in the interior of a fleshy receptacle which is called, and finally be- comes, the fruit. The flavour of the fig is exceedingly sweet and luscious, so much so as not to be agreeable to many per- sons, when tasted for the first time ; but, like most fruits of this kind, it becomes a great favourite with all after a short trial, and is really one of the most agreeable, wholesome, and nutri- tious kinds of food. It has always, indeed, been the favourite fruit of warm countries, and the ideal of earthly happiness and content, as typified in the Bible, consists in sitting under one's own fig tree. Its cultivation was carried to great perfection among the An- cient Romans, who had more than twenty varieties in their gardens. But the Athenians seem to have prided themselves most on their figs, and even made a law forbidding any to be exported from Attica. Smuggling, however, seems to have been carried on in those days, and a curious little piece of ety- mological history is connected with the fig. The informers against those who broke this law were called sukophanlai, from two words in the Greek, meaning the "discoverers of figs." And as their power appears also to have been used for malicious purposes, thence arose our word sycophant. The fig was firs introduced from Italy about 1548, by Cardinal Poole, and to this country about 1790, by Wm. Hamilton, Esq.* * Dr. Pocock, the oriental traveller, first brought the fig to Oxford, and planted a trer in 164S, in Oxford College Garden, of which tree the following anecdote ia told. Dr. Kennicott, the celebrated Hebrew scholar, and compiler of the Polyglot! Bible, was passionately fond of this fruit, and, seeing a very fine fig on this tret, that lie wished to preserve, wrote on a label " Dr. Kennicott's fig," which he tied 10 the fruit. An Oxonian wag, who had observed the transaction, watched the fruit daily, and, when ripe, gathered it, and exchanged the label for one thu* worded — " a fig for Dr. Kennicott." — Mcintosh. 209 THE FIG. Propagation. This tree is very readily increased by cut. tings taken off in the month of March, and planted in light soil in a hot bed, when they will make very strong plants the same season. Or, they may be planted in a shady border in the open air, quite early in April, with tolerable success. In either ease the cuttings should be made eight or ten inches long, of the la^t year's shoots, with about half an inch of the old, or previous year's wood left at the base of each. Soil and culture. The best soil for the fig is one mode- rately deep, and neither too moist nor dry, as, in the former case, the plant is but too apt to run to coarse wood, and, in the latter, to drop its fruit before it is fully ripe. A mellow, calca- reous loam, is the best soil in this climate — and marl, or mild lime in compost, the most suitable manure. As in the middle states this tree is not hardy enough to be al- lowed to grow as a standard, it is the policy of the cultivator to keep it in a low and shrub like form, near the ground, that it may be easily covered in winter. The great difficulty of this mode of training, with us, has been that the coarse and over- luxuriant growth of the branches, when kept down, is so great as to render the tree unfruitful, or to rob the fruit of jis due share of nourishment. Happily the system ot root-p'-wung, recently found so beneficial with some other trees, is in mis cli- mate, most perfectly adapted to the fig. Short pin led wood, and only moderate vigour of growth, are well known accom- paniments of fruitfulness in this tree ; and there is no means by which firm, well ripened, short-jointed wood is so easily obtain- ed as by an annual pruning of the roots — cutting off all that project more than half the length of the branches. In this way the fig tree may be kept in that rich and somewhat strong soil necessary to enable it to hold its fruit, and ripen it of the largest size, without that coarseness of growth which usually happens in such soil, and but too frequently renders the tree barren. The mode of performing root-pruning we have already described, but we may add here that the operation should be performed on the fig early in November. When this mode is adopted but little pruning will be necessary, beyond that of keeping the plant in a somewhat low, and regular shape, shortening-in the branches occasionally, and taking out old and decaying wood. In winter, the branches of the fig must be bent down to the ground, and fastened with hooked pegs, and covered with three or four inches of soil, as in protecting the foreign grape. This covering should be removed as soon as the spring is well set. tied. Below Philadelphia, a covering of straw, or branches of evergreens, is sufficient — and south of Virginia the fig is easy of culture as a hardy standard tree. Two crops are usually produced in a year by this tree ; the 6 ret which ripens here in midsummer, and is borne on the pre- RED OR BROWN FIGS. 209 vious season's shoots ; and the second which is yielded by the young shoots of this summer, and which rarely ripens well in the middle states. It is. therefore, a highly advantageous prac- tice to rub off all the young figs of this second crop after mid- sumner, as soon as they are formed. The consequence of this is to retain all the organizable matter in the tree ; and to form new embryo figs where these are rubbed off, which then ripen Ihe next season as the first crop. Ripening the fruit. In an unfavourable soil or climate, tin ripening of the fig is undoubtedly rendered more certain anu speedy by touching the eye of the fruit with a little oil. This is very commonly practised in many districts of France. "At Argenteuil," suys Loudon, " the maturity of the latest figs is hastened by putting a singh drop of oil into the eye of each fruit. This is done by a woman who has a phial of oil sus- pended from her waist, and a piece of hollow rve straw in her hand. This she dips into the oil, and afterwards into the eye of the fig." We have ourselves frequently tried th? experiment of touch- ing the end of the fig with the finger dipped in oil, ar.d have always found the fruits so treated to ripen much more certainly and speedily, and swell to a larger size than those left un- touched. There are forty-two varieties enumerated in the last edition of the London Horticultural Society's Catalogue. Few of these have, however, been introduced into this country, and a very few sorts will comprise all that is most desirable and excellent in >his fruit. The following selection includes those most suit- ab'e for our soil and climate. Fruit nearly all ripen in August. Class I. Red, Brown, or Purple. 1. Brunswick. Thomp. land. P. Mag. Madonna. Hanover. Brown Hamburgh. Black Naples. Clementine. Bayswater Red. ac. to Thomp. One of the largest and fint st purple figs, well adapted lo hardy culture. Fruit of the largest size, pyriform in shape, with an oblique apex. Eye considerably sunk. Stalk short, and thick, of a fine violet brown in the sun, dotted with small pale brown specks, and, on the shaded side, pale greenish yel- •ow. Flesh reddish brown, slightly pink near the centre, and 18* «510 THE FIG. somewhat transparent. Flavour rich and excellent. The only fault of this variety for open air culture is, that it is rather too strong in its growth, not being so easily protected in winter as n:ore dwarfish sorts. 2. Brown Turkey. § Thomp. Brown Italian. Forsyth. Large Blue, of Lind. Italian. Brown Naples. Murrey. Lind. Lee's Perpetual. This is undoubtedly one of the very best for this country, and for open air culture, as it is perhaps the very hardiest, and one of the most regular and abundant bearers. Fruit large, oblong, or pyriform. Skin dark brown, covered with a thick blue bloom. Flesh red, and of very delicious flavour. 3. Black Ischia. Thomp. Lind. Early Forcing. Blue Ischia. One of the most fruitful sorts, and pretty hardy. Fruit of medium size, roundish, a little flattened at the apex. Skin dark violet, becoming almost black when fully ripe. Flesh deep red, and of very sweet, luscious flavour. 4. Brown Ischia. § Thomp. Chestnut. Lind. Mill. Chestnut-coloured Ischia. A good variety, with, however, a rather thin skin, rendering it liable to crack or burst open when fully ripe. It is hardy, of good habit, and a very excellent bearer. Fruit of medium size, roundish-obovate. Skin light or chest- nut-brown ; pulp purple, very sweet and excellent. 5. Black Genoa. Lind. The fruit of this fig is long-obovate, that portion next the 6talk being very slender. Skin dark purple, becoming nearly black, and covered with a purple bloom. Pulp bright red, fla vour excellent. Habit of the tree moderately stroi.g. WHITE FIGS. 21 I 6. Malta. § Lind. Small Brown. A small, but very rich fig, which will often hang on the tree until it begins to shrivel, and becomes " a fine sweetmeat." Fruit much compressed at the apex, and very much narrowed in towards the stalk. Skin light brown. Pulp pale brown, and of a sweet, rich flavour. Ripens later than the foregoing, about the last of August. 7. Small Brown Ischia. § Lind. A very hardy sort, which, in tolerably warm places south of Philadelphia, will make a small standard tree in the open air, bearing pretty good crops, that ripen about the first of Sep- tember. Fruit small, pyriform, with a very short footstalk. Skin light brown. Pulp pale purple, of high flavour. Leaves more entire than those of the common fig. 8. Violette. Lind. Duh. A very good sort from the neighbourhood of Paris, where it produces two crops annually. Fruit small, roundish-obovate, flattened at the apex. Skin dark violet. Pulp nearly white, or a little tinged with red on the inside, and of pleasant flavour. 9. Violette de Bordeaux. Thomp. Bordeaux. Lind. Duh. A fig which is much cultivated in France, being quite pro- ductive, though of inferior flavour to many of the foregoing sorts. Fruit large, pyriform, about three inches long, and two in diameter. Skin deep violet when fully ripe, but at first of a brownish red. Pulp reddish purple, sweet and good. Class II. Fruit, While, Green, or Yellow. 10. Angelique. § Thomp. Lind. Duh. Concourelle Blanche Melitte. This little fig is a very abundant bearer, and a pretty haidy sort. Fruit small, obovate. Skin pale greenish yellow, dotted 212 THE FIO. with lighter coloured specks. Pulp white, hut only tolerably sweet. It will usually bear two crops. 11. Larc.e White Genoa. Thomp. Lind. Fors. Fruit large, roundish-obovate. Skin thin, pale yellow. .Fulf red, and well flavoured. 12. Marseilles. Thomp. Lind. Wliite Marseilles. While Naples. Pocork. Ford's Seedling. White Standard. Figue Blanche. Duh. A very favourite sort, for forcing and raising under glass, but which does not succeed so well as the Brown Turkey, and the Ischias, for open culture. Fruit small, roundish-obovate, slightly ribbed. Skin nearly white, with a little yellowish green remaining. Flesh white, rather dry, but sweet and rich. 13. Nerii. § Thomp. Lind. A fruit rather smaller and longer than the Marseilles, and which, from a mingling of slight acid, is one of the most exqui- site in its flavour. Fruit small, roundish-obovate. Skin pale greenish yellow. Pulp red. Flavour at once delicate and rich. This is a very favourite variety, according to Loudon, " the richest fig known in Britain." 14. Pregussata. § Thomp. A sort lately introduced from the Ionian Isles into England. It is tolerably hardy, quite productive, and succeeds admirably under glass. Fruit of medium size, roundish, a good deal flat- tened. Skin purplish brown in the shade, dark brown in the sun. Pulp deep red, with a luscious, high flavour. Seeds un- usually small. Ripens gradually, in succession. 15. White Isciiia. Thomp. Green Ischia. Lind. Furs. A very small fig, but one of the hardiest of the light coloured ones. Fruit about an inch in diameter, roundish-obovate. Skin pale yellowish green, very thin, and, when fully ripe, the darker coloured pulp appears through it. Pulp purplish, and high fla voured. A moderate grower, and good bearer. THE GOOSEBERRY. 21* CHAPTER XVI. THE GOOSEBERRY. Rlbe.t Grossularia, Arh. Brit. Grosmlacece, of ootanists. Grosscdler, of the French; Stachelheerstrauch, German; Vca Spino, Italian; GrosselUi, Span.sh. The gooseberry of our gardens is a native of the north 0/ Europe, our native species never having been improved by gar- den culture. This low prickly shrub, which, in its wild state bears small round or oval fruit, a\uut half an inch in diameter, and weighing one fourth of an ouiv.e, has been . o greatly im- proved by the system of successive reproduction from the seed, and high culture by British gardeners, that it now bears fruit nearly, or quite two inches in diameter, and weighing an ounce and a half. Lancashire, in England, is the meridian of the gooseberry, and to the Lancashire weavers, who seem to have taken it as a hobby, we are indebted for nearly all the surpri- singly large sorts of modern date. Their annual shows exhibit this fruit in its greatest perfection, and a Gooseberry Book is published at Manchester every year giving a list of all the prize sorts, etc. Indeed the climate of England seems, from its moist- ness and coolness, more perfectly fitted than any other to the growth of this fruit. On the continent it is considered of little account, and with us, south of Philadelphia, it succeeds but in- differently. In the northern, and especially in the eastern states, however, the gooseberry, on strong soils, where the best sorts are chosen, thrives admirably, and produces very fine crops. Uses. This fruit is in the first place a very important one in its green state, being in high estimation for pies, tarts, and puddings, coming into use earlier than any other. The earli- est use made of it appears to have been as a sauce with green goose, whence the name, goose-berry. In its ripe state, it is a very agreeable table fruit, and in this country, following the season of cherries, it is always most acceptable. Unripe gooseberries are bottled in water for winter use, (placing the bottles nearly filled, a few moments in boiling water, after- wards corking and sealing them, and burying them in a cool cellar, with the necks downward.) As a luxury for the poor, Mr. Lo-idon considers this the most valuable of all fruits " since it can be grown in less space, in more unfavourable circum- stances, and brought sooner into bearing than any other." In tie United States the gooseberry, in humble gardens, is fre 214 THE GOOSEBERRY. * quently seen in a very wretched state — the fW<. poor end ^mall, and covered with mildew. This a'ises party fiom ignorance of a proper mode of cultivation, but chiefly from the soils grown being very inferior ones, always much liable to this disease. Propagation. Gooseberry plants should only be raised from cuttings. New varieties are of course raised from seed, but no one here will attempt to do what, under more favourable cir- cumstances, the Lancashire growers can do so much better. In preparing cuttings select the strongest and straightest young shoots of the current year, at the end of October (or very early in the ensuing spring ;) cut out all the buds that you intend to go below the ground (to prevent future suckers,) and plant the cuttings in a deep rich soil, on the north side of a fence, or in some shaded border. The cuttings should be inserted six inch- es deep, and from three to six or eight inches should remain above ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, it should be examined in the spring, to render it firm again should the cut- ting have been raised by severe frost. After they have become well rooted — generally in a year's time — they may be trans- planted to the borders, where they are finally to remain. Cultivation. The gooseberry in our climate is very impa- tient of drought, and we have uniformly found that the best soil for it is a deep strong loam, or at least whatever may be the soil, and it will grow in a great variety, it should always be deep — if not naturally so, it should be made deep by trenching and manuring. It is the most common error to plant this fruit shrub under the branches of other trees for the sake of their shade — as it always renders the fruit inferior in size and fla- vour, and more likely to become mouldy. On the contrary, we would always advise planting in an open border, as if the soil is sufficiently deep, the plants will not suffer from dryness, and should it unfortunately be of a dry nature, it may be ren- dered less injurious by covering the ground under the plants with straw or litter. In any case a rich soil is necessary, and as the gooseberry is fond of manure a pretty heavy top-dressing should be dug in every year, around bearing plants. For a later crop a few bushes may be set on the north side of a fence or wall. For the gooseberry, regular and pretty liberal pruning is ab- solutely necessary. Of course no suckers should be allowed ',o grow. In November the winter pruning should be perform- ed. The leaves now being off it is easy to see what proportion of the new as well as old wood may be taken away ; and we will here remark that it is quite impossible to obtain fine gooseber- ries here, or any where, without a very thorough thinning out of the branches. As a general rule, it may safely be said that one half of the head, including old and young branches (more BED GOOSEBERRIES. 21ft especially the former, as the best fruit is borne on the young wood,) should now be taken out, leaving a proper distribution of shoots throughout the bush, the head being .sufficiently thinned to admit freely the light ansi air. An additional pruning is, in England, performed in June, which consists in stopping the growth of long shoots by pinching out the extremities, and thinning out superfluous branches ; but if the annual pruning is properly performed, this will not be found necessary, except to obtain fruit of extraordinary size. The crop should always be well thinned when the berries are about a quarter grown. The gooseberry is scarcely subject to any disease or insect in this country. The mildew, which at- tacks the half grown fruit, is the great pest of those who are un. acquainted with its culture. In order to prevent this, it is only necessary — 1st, to root up and destroy all inferior kinds subject to mildew ; 2d, to procure from any of the nurseries some of the best and hardiest Lancashire varieties ; 3d, to keep them well manured, and very thoroughly pruned every year. We do not think this fruit shrub can be said to bear well for more than a half dozen years successively. After that the fruit becomes inferior and requires more care in cultivation. A succession of young plants should, therefore, be kept up by striking some cuttings every season. Varieties. The number of these is almost endless, new ones being produced by the prize growers every yea . The last edition of the London Horticultural ociety's Catalogue enumerates 149 sorts considered worthy of notice, and Lindlry's Guide to the Orchard, gives a list of more than seven hundred prize sorts. It is almost needless to say that many of these very closely resemble each other, and that a small number of them will comprise all the most valuable. The sorts bearing fruit of medium size are generally more highly flavoured than the very large ones. We have selected a sufficient number of the most valuable for all practical pur- poses. /. Red Gooseberries. 1. Boardman's British Crown. Fruit very large, round- ish, hairy, handsome and good. Branches spreading. 2. Champagne. A fine old variety, of very rich flavour. Fruit small, roundish-oblong, surface hairy, pulp clear; branch- es of very upright growth. 3. Cafpir's Top Sawyer. Fruit large, roundish, pale red, hairy ; rather late, flavour very good. Branches drooping 4. Farrow's Roaring Lion. An immense berry, and hangs late. Fruit oblong, smooth ; flavour excellent ; branches drooping. JIO GOOSEBERRIES. 5. Hartshorn's Lancashire Lad. Fruit large, roundisk dark rnd, hairy ; Havrmr very good ; branches erect. 6. Keen's Seedling. Fruit of medium size, oblong, hairy, flavour firn rate ; branches drooping. Early and productive. 7. Leigh's Rifleman. Fruit large, roundish, hairy ; fla- vour first rate ; hranches erect. 8. Mblung's Crown Bob. Fruit large, oblong, hairy ; fla- vour first rate ; branches spreading. 9. Miss Bold. Fruit of medium size, roundish, surface downy ; flavour excellent ; branches spreading. 10. Red Warrington. Fruit large, roundish-oblong, hairy ; flavour first rate ; branches drooping. II. Yellow Gooseberries. 11. Buerdsill's Duckwing. Fruit large and late, obovate, smooth ; flavour good ; branches erect. 12. Capper's Bunker Hill. Fruit large, roundish, smooth ; flavour good ; branches spreading. 13. Early Sulphur. Fruit middle size, and very early, roundish, hairy ; flavour first rate ; branches erect. 14. Gorton's Viper. Fruit large, obovate, smooth ; fla- vour good ; branches drooping. 15. Hill's Golden Gourd. Fruit large, oblong, hairy; fla- vour good ; branches drooping. 16. Part's Golden Fleece. Fruit large, oval, hairy ; fla. vour first rate ; branches spreading. 17. Prophet's Rockwood. Fruit large and early, roundish, hairy ; flavour good ; branches erect. 18. Yellow Champagne. Fruit small, roundish, hairy ; fla- vour first rate ; branches erect. 19. Yellow Ball. Fruit of middle size, roundish, smooth ; flavour first rate ; branches erect. III. Green Gooseberries. 20. Colliers' Jolly Angler. Fruit large and late, oblong, downy ; flavour first rate ; branches erect. 21. Berry's Greenwood. Fruit large, oblong, smooth; fla- vour good ; branches drooping. 22. Early Green Hairy, (or Green Gascoigne.) Fruit small and early, round, hairy ; flavour excellent ; branches spreading. 23. Edward's Jolly Tar. Fruit large, obovate, smooth; flavour first rate : branches drooping. 24. Glenton Green. Fruit of middle size, oblong, hairy; flavour excellent ; branches drooping. WHITE GOOSEBERRIES*. 211 25. Green Walnut. Fruit middle sized, obovate, smooth ; flavour first rate ; branches spreading. 26. Hepburn Green Prolific. Fruit of middle size, round- ish, hairy ; flavour first rate ; branches erect. 27. Massey's Heart of Oak. Fruit large, oblong, smooth ; flavour first rate ; branches drooping. 28. Parkinson's Laurel. Fruit large, obovate, downy ; fla- vour first rate ; branches erect. 29. Pitmaston Green Gage. Fruit small, and hangs long, obovate, smooth ; flavour rich and excellent ; branches erect. 30. Wainman's Green Ocean. Fruit very large, oblong, smooth ; flavour tolerably good ; branches drooping. IV. White Gooseberries. 81. Cleavorth's White Lion. Fruit large and hangs late, obovate, downy, flavour first rate ; branches drooping. 32. Crompton Sheba Queen. Fruit large, obovate, downy, flavour first rate ; branches erect. 33. Cook's White Eagle. Fruit large, obovate, smooth ; flavour first rate ; branches erect. 34. Capper's Bonny Lass. Fruit large, oblong, hairy ; fla- vour good ; branches spreading. 35. Hapley's Lady of the Manor. Fruit large, roundish- oblong, hairy ; flavour good ; branches erect. 36. Saunder's Cheshire Lass. Fruit large and very early, oblonor, downy ; flavour excellent ; branches erect. 37. Woodward's Whitesmith. Fruit large, roundish-ob- long, downy ; flavour first rate ; branches erect. 38. Wellington's Glory. Fruit large, rather oval ; very dowy ; skin quite thin ; flavour excellent ; branches erect. 39. White Honey. Fruit of middle size, roundish-oblong, smooth ; flavour excellent ; branches erect. 40. Taylor's Bright Venus. Fruit of middle size, hangs a long time, obovate, hairy ; flavour first rate ; branches erect. Selection of sorts for a very small garden. Red ; Red War- rington, Keen's Seedling, Crown Bob. Yellow; Early Sul- phur, Yellow Ball. White ; Woodward's Whitesmith, Early White, Taylor's Bright Venus, White Honey. Green ; Pit. maaton Green Gage, Green Walnut, Parkinson's Laurel. It 218 THE GRAPB. CHAPTER XVII. THE GRAPE. Vilis vinifera, L. Vitacece, of botanists. Vtgne, of the French ; Weintrauben, German ; Vigna, Italian ; Vid, 01 Vina, Spanish. The history of the grape is almost as old as that of man. Growing in its highest perfection in Syria and Persia, its- lus- cious fruit and the unrivalled beverage which its fermented juice affords, recommended it to the especial care of the patriarchal tillers of the soil, and vineyards were extensively planted, long before orchards or collections of other fruit trees were at all common. The grapes of the old world are all varieties of the wine grape, ( Vitis vinifera,) which, though so long and so universally cultivated and naturalized in all the middle and southern por tions of Europe, is not a native of that continent, bat came ori ginally from Persia. From the latter country, as civilization ad vanced westward, this plant accompanied it — first to Egypt, the; to Greece and Sicily, and gradually to Italy, Spain, France- and Britain, to which latter country the Romans carried it aboui two hundred years after Christ. To America the seeds and plants of the European varieties were brought by numerous emigrants and colonists within the first fifty years after its set- tlement. The wild grapes of our own country are quite distinct species from the wine grape of Europe — are usually stronger in their growth, with larger and more entire foliage, and, in their native state, with a peculiar foxy odour or flavour, and more or less hardness of pulp. These traits, however, disappear in process of cultivation, and we have reason to hope that we shall soon obtain, from the wild type, new varieties of high quality, and of superiour hardiness and productiveness in this climate. The grape vine is in all cases a trailing or climbing deciduous shrub, living to a great age,* and, in its native forests, clamber- ing over the tops of the tallest trees. In the deep rich alluvial soils of western America, it is often seen attaining a truly pro- digious size, and several have been measured on the banks of the Ohio, the stems of which, were three feet in circumference, and the branches two hundred feet long, en wreathing and fes- * Pliny gives an account of a vine six hundred years old, and there are said t» be vines in Burgundy more than four hundred years old. THE GRAPE. 219 tooning the tops of huge poplars and eycarnores. In a cultivated state, however, it is found that fine flavour, and uniform pro- ductiveness, require the plants to be kept pruned within a small 1 compass. Uses. The grape in its finest varieties, as the Hamburgh and the Muscat, is in flavour hardly surpassed by any other fruit in delicacy and richness, and few or none are more beau- tiful in the dessert. Dried, it forms the raisin of commerce. the most excellent of all dried fruits, every where esteemed, And wine, the fermented juice, has always been the first of all exhilarating liquors. Some idea of the past consumption of this product may be formed from the fact that more than 500,000,000 imperial gallons have been made in France, in a single year ; and as a data to judge of its value, we may add, that, while a great proportion of the via ordinaire., or common wine, is sold at 10 or 12 cents a bottle ; on the other hand, particular old and rare vintages of Madeiras or Sherries will not unfrequently command twenty or thirty dollars a gallon. Soil. The universal experience in all countries has establish- ed the fact that a dry and warm soil is the very best for the vine. Where vineyards are cultivated, a limestone soil, or one composed of decaying calcareous rocks, is by far the best ; but where, as in most gardens, the vine is raised solely for its fruit, the soil should be highly enriched. The foreign grape will scarcely thrive well here on a heavv soil, though our native va- rieties grow and bear well on any strong land, but the essence of all that can be said in grape culture respecting soil is that it be dry and light, deep and rich. Frequent top-dressings of well rotted manure should be applied to vines in open borders, and this should every third or fourth year be alternated with a dressing of slacked lime. Propagation. The grape vine makes roots very freely, and Is, therefore, easy of propagation. Branches of the previous or current year's wood bent down any time before midsummer, and covered with earth, as layers, root very freely, and make bearing plants in a coupl? of years, or very frequently indeed bear the next season. But the finer varieties of the vine are almost universally pro- pagated by cuttings, as that is a very simple mode, and an abundance of the cuttings being afforded by the annual trim- ming of the vines. When cuttings are to be planted in the open border, a some- what moist and shaded place should be chosen for this purpose. The cuttings should then be made of the young wood of the previous years' growth, cut into lengths about a foot or eighteen inches long, and having three buds — one near the top, one at the bottom, and the third in the middle. Before planting tha cutting pare off its lower end smoothly, close below the buds, 220 THE GRAPE. and, finally, plant it in mellow soil, in a slit made by the spade, pressing the earth firmly about it with the foot.* The rarer kinds of foreign grapes are usually grown by cut- tings of shorter length, consisting only of two buds ; and tha most successful mode is to plant each cutting in a small pot, and plunge the pots in a slight hotbed, or place the cuttings at once in the mould of the bed itself. In either case they will make strong plants in the same season. But the most approved way of raising vine plants in pots is {hat of propagation by eyes, which we have fully explained in the first part of this work. This, as it retains the least portion of the old wood, is manifestly the nearest approach to raising a plant from the seed, that most perfect of all modes with respect to the constitution of a plant. In the case of new or rare sorts it offers to us the means of multiplying them with the greatest possible rapidity. As the grape usually receives its annual pruning in autumn or winter, the cuttings may be reduced to nearly their proper length, and kept in earth, in the cellar, until the ensuing spring. The hardier sorts may be buried in the open ground. The foreign and the native grapes are very different in their habits, in this climate, and, therefore, must be treated differently. The native sorts, as the Isabella and Catawba, are cultivated with scarcely any further care than training up the branches to poles or a trellis, and are, on this account, highly valuable to the farmer, while the European varieties are of little value in this climate except with especial care, and are, therefore, confined to the garden. 1 . Culture of the Foreign Grape. The climate of the temperate portion of this country, so fa- vourable to all other fruits, is unfortunately not so for the foreign grape. This results, perhaps, from its variability, the great ob- stacle being the mildew, which, seizing upon the young fruit, prevents its further growth, causpi a to crack, and renders it worthless. Unwilling to believe that this was not the fault of bad culture, many intelligent cultivators, and among them men of capital, and much practical skill, have attempted vineyard culture, with the foreign sorts, in various sections of the country, under the most favourable circumstances, and have uniformly failed. On the other hand, the very finest grapes are produced under glass, in great quantities, in our first rate gardens, espe- cially in the neighbourhood of Boston ;f in the small yards or * In sandy or dry soils the cuttings may be left longer. t The vineries at the .seats of J. P. Cushing and Col. Perkins, near Boston, pro Auce annually many tons of these grapes, grown in the highest perfection. THE GRAPE. 22 { gardens of our cities, owing to the more uniform state of the. at. mosphere, the foreign grape thrives pretty well ; and, finally, in all gardens of the middle states, the hardier kinds may, under certain modes of culture, be made to bear good fruit. Without entering into any inquiries respecting the particular way in which the mildew (which is undoubtedly a parasitical plant,) is caused, we will endeavour to state concisely some practical truths, to which our own observation and experience have led us, respecting the hardy culture of the foreign grape. In the first place, it is well known, to gardeners here, that young and thrifty vines generally bear one or two fair crops of fruit ; second, that as the vine becomes older if it is pruned in the common mode, (that is to say the spurring-in mode of short- ening the side branches, and getting fresh bearing shoots from main branches every year,) it soon bears only mildewed and imperfect fruit ; and, finally, that the older and larger the vine. the less likely is it to produce a good crop. This being the case, it is not difficult to see that, as the vino like all other trees is able to resist the attacks of disease or unfavourable climate just in proportion as it is kept in a young and highly vigorous state, it follows if we allow a plant to retain only young and vigorous wood, it must necessarily preserve much of the necessary vigour of constitution. And this is only to be done, so far as regards training, by what is called the re- newal system. The renewal system of training consists in annually providing a fresh supply of young branches from which the bearing shoots are produced, cutting out all the brandies that have borne the previous year. Fig. i/1 represents a bearing vine treated in tnis manner, as it would appear in the spring of the year, after having been pruned. In this figure, a, represents the two branches of last year's growth trained Yig.9lT~Renewal Tram- up for bearing the present year ; b, the * n i- places occupied by the last year's wood, which, having borne, has been cut down to within an inch of the main arm, c. The present year, therefore, the two branches a, will throw out side shoots, and bear a good crop, while the young branches will be trained up in the places of b, to bear the next year when a, are in like manner cut down. This renewal training will usually produce fair fruit, chiefly as it appears to us, because the ascent and circulation o( I . o sap being mainly carried on through young wood, is vigorous, and the plant is healthful and able to resist the mildew, while, on the contrary, the circulation of the sap is more feeble and tardy. 19* 222 THE GRAPE. through the more compact and rigid sap vessels of a vine full oi old wood.* The above mode of training is very easily understood, but we may add here for the benefit of the novice ; 1st, that vines, in order that they may bear regularly and well, should always be kept within small bounds ; 2d, that they should always be trained to a wall, building, or upright trellis ;f and, 3d, that the leaves should never be pulled off to promote the ripening of the fruit. The ends of the bearing shoots may be stopped, (pinched off,) when the fruit is nearly half grown, and this is usually all the summer pruning, that under our bright sun the grape vine properly treated requires. Following out this hint, that here, the vine only bears well when it is young, or composed mainly of young wood, an intel- ligent cultivator near us secures every year abundant crops of the Chasselas, by a system of renewal by layers. Every year, from his bearing vines, he lays down two or more long and clean shoots of the previous year's growth. These root freely, are allowed to make another season's growth, and then are made to take the place of the old plants which are taken out ; and by this continual system of providing young plants by layers, he al- ways succeeds in obtaining from the same piece of ground fair and excellent grapes. Culture under glass without artificial heat. The great superiority of this fruit when raised under glass, renders a vine- ry an indispensable feature in every extensive garden. Even without fire-heat grapes may, under our bright sun, be grown admirably; the sudden changes of the weather being guarded against, and the warmth and uniformity of the atmosphere sur- rounding the vines being secured. In the neighbourhood of Boston, cheap structures of this kind are now very common, and on the North River, even the Muscat of Alexandria and olher sorts which are usually thought to require fire-heat, ripen regu- larly and well, with moderate attention. A vinery of this kind may be erected so as to cost very Utile, nearly after the following manner. Its length may be thirty feet ; its width sixteen feet ; height at the front, two feet ; at the back twelve feet. This part of the structure may all be built of wood, taking, for the frame, cedar or locust posts, setting them three and a half feet in the ground, the portion rising above the ground being squared to four or five inches. On these posts, (which are placed six feet apart,) nail, on both sides, matched and grooved planks, one and a quarter inches thick. The space between these planks not occupied uv the * See. IToare on the Grape Vine t And never on an arbour, except for the purposes of shade. THE GRAPE. 228 post, fill in with dry tan, which should be well rammed down The rafters should be fixed, and from three to four feet apart. The sashes forming the roof, (which are all the glass that will be necessary,) must be in two lengths, lapping in the middle, and arranged with a double groove in the rafters, so that the top and bottom ones may run free of each other. The building will, of course, front the south, and the door may be at either end. The border for the grapes should be made partly on the in- side and partly on the outside of the front wall, so that the roots of the vines may extend through to the open border. A trellis of wire should be fixed to the rafters, about sixteen inches from the glass, on which the vines are to be trained. Early in the spring, the vines, which should be two year old roots, may be planted in the inside border, about a foot from the front wall — one vine below each rafter. Soil. The border should be thoroughly prepared and pulver- ized before planting the grapes. Two thirds of mellow sandy loam mixed with one third of a compost formed of well ferment- ed manure, bits of broken charcoal, and a little lime rubbish, forms an excellent soil for the grape in this climate. If the soil of the garden is old, or is not of a proper quality for the basis of the border, it is best to prepare some for this purpose by rotting and reducing beforehand, a quantity of loamy turf from the road sides for this purpose. The depth of the border need not exceed two feet, but if the subsoil is not dry at all seasons, it should be well drained, and filled up half a foot below the border with small stones or brick bats. Pruning. Decidedly the best mode of pruning for a cold house, or vinery without fire-heat, is what is called the long or renewal mode, which we have already partially explained. Supposing the house to be planted with good young plants, something like the following mode of training and pruning may be adopted. The first season one shoot only is allowed to pro- ceed from each plant, and this, at the end of the first season, is cut down to the second or third eye or bud. The year follow- ing two leading shoots are encouraged, the strongest of which is headed or stopped when it has extended a few joints beyond the middle of the house or rafter, and the weaker about half that length. In November these shoots are reduced, the strong one having four or five joints cut from its extremity, and the weaker one to the third eye from its lower end or place of origin. In the third season one leading shoot is laid in from each of these, the stronger one throwing out side shoots on which the fruit is produced, which side shoots are allowed to mature one bunch of grapes each, and are topped at one or two joints above the fruit. No side shoots are allowed to proceed from the weaker shoot, out it is laid in, to produce fruit the ensuing season, so that bv 224 THE GRAPE. the third season after planting, the lower part of the house or rafters is furnished with a crop of fruit proceeding from wood of the preceding year. At nex autumn pruning, the longest of these main shoots is shortened about eighteen inches from the top of the rafter, and the next in strength to about the middle of the rafter, and all the spurs which had borne fruit are removed. Each vine is now furnished with two shoots of bearing wood, a part of old barren wood which has already produced fruit, and a spur near the bottom for producing a young shoot for the follow, ing year. In the fourth summer a full crop is produced, both in the upper and lower part of the house, the longer or oldest shoot producing fruit on the upper part of its length, and the shorter on its whole length ; from this last, a leading shoot is laid in, and anothei to succeed it is produced from the spur near the bottom. At the next autumn pruning, the oldest or longest shoot, which has now reached the top of the house, is entirely cut out and removed, and replaced by that which was next in succession to it, and this in its turn is also cut out and replaced by that immediately behind it, a succession of a year- ly shoot being obtained from the lower part of the old stem. (Mcintosh.) This is decidedly the most successful mode for a vinery without heat, producing abundant and fair crops of fruit. Hoare, who is one of the most experienced and ingenious wri- ters on the Grape, strongly recommends it, and suggests that " the old wood of a vine, or that which has previously produced fruit, is not only of no further use, but is a positive injury to the fertility of the plant. The truth of this remark depends on the fact that every branch of a vine which produces little or no foliage, appropriates for its own support a portion of the juices of the plant that is generated by those branches that do produce foliage." Routine of culture. In a vinery without heat this is com- paratively simple. As soon as the vines commence swelling their buds in the spring, they should be carefully washed with mild soap suds, to free them from any insects, soften the wood, and assist the buds to swell regularly. At least three or four times every week, they should be well syringed with water, which, when the weather is cool, should always be done in the morning. And every day the vine border should be duly sup- plied with water. During the time when the vines are in blos- som, and while the fruit is setting, all sprinkling or syringing over the leaves must be suspended, and the house should be kept a little more closed and warm, than usual, and should any indications of mildew appear on any of the branches it may at once be checked by dusting them with flower of sulphur. Air must be given liberally every day when the temperature rises in the house, beginning by sliding down the top sashes a little in the morning, more at mid-day, and then gradually closing thent THE GRAPE. 22S in me same manner. To guard against the sudden changes of temperature out of doors, and at the same time to keep up as moist and warm a state of the atmosphere within the vinerv aa is consistent with pretty free admission of the air during sup hine, is the great object of culture in a vinery of this kind. Thinning the fruit is a very necessary practice in all vine ries — and on it depends greatly the flavour, as well as the fine appearance and size of the berries and bunches. The first thinning usually consists in taking off all superfluous blossom buds, leaving only one bunch in the large sorts or two in the small ones to each bearing shoot. The next thinning takes place when the berries are set and well formed, and is per- formed with a pair of scissors, taking care not to touch the ber- ries that are left to grow. All this time, one third of the berries should be taken off with the point of the scissors, especially those in the centre of the cluster. This allows the remainder to swell to double the size, and also to form larger bunches than would otherwise be produced. Where the bunches are large, the shoulders should be suspended from the trellis by threads, in order to take off part of the weight from the stem of the vine. The last thinning, which is done chiefly to regulate the form of the bunch, is done by many gardeners, just before the fruit be- gins to colour — but it is scarcely needed if the previous thin- ning of the berries has been thoroughly done. The regular autumnal pruning is best performed about the middle of November. The vines should then be taken down, laid down on the border, and covered for the winter with a thick layer of straw, or a slight covering of earth. Culture under glass, with fire-heat. As the foreign grape is almost the only fruit of temperate climates, which can- not .be raised in perfection in the open air in this climate, we shall give some concise directions for its culture in vineries with artificial heat. Those who only know this fruit as the Chasselas or Sweetwater appears, when grown in the open air, have little idea of the exceeding lusciousness, high flavour, size and beauty of such varieties as the Black Hamburgh or Muscat of Alexandria, when well grown in a first rate vinery. By the aid of artificial heat, which, in this climate, is, after all, chiefly required in the spring and autumn, and to counteract any sudden cold changes of atmosphere, this most admirable fruit may easily be produced for the dessert, from May till De- cember. Indeed by vineries constructed in divisions, in soma of which vines are forced and in others retarded, some gentle. men near Boston, have grapes nearly every month >n the year. Construction of the vinery. The vinery with fire-heat may be built of wood, and in the same simple manner as just de- scribed, with the addition of a flue above the surface of the ground, running close along the end, two feet from the fronf 226 TIIE GRAPE. wall, and about a foot from the back wall, and returning into a chimney in the back wall over the furnace. For the sake of permanence, however, a vinery of this kind is usually built of brick ; the ends and front wall eight inches •hick ; the back wall a foot thick — or eight inches with occa- sional abutments to increase its strength. In fig. 92 (I) is shown a simple plan of a vinery of this kind. In this the surface of the ground is shown at a, below which, the founda- tion walls are sunk three feet. Above the surface the from wall b, rises two feet, the back wall c, twelve feet, and the width of the house is fourteen feet. On these walls are placed the raft- ers, from three to four feet distant, with the sashes in Fig. 92. Plan and section of a vinery, with fre-heaU two lengths. In the present example the flues are kept out of the way, and the space clear, by placing them in a square walled space, di- rectly under the walk ; the walk itself being formed by an open grating or lattice, through which the heat rises freely. The arrangement of the flue will be better understood by referring to the ground plan (II.) In this the furnace is indicated at. d, in the back wall ;* from this the flue rises gradually to e, whence it continues nearly the length of the house, and return- ing enters the chimney at f. For the convenience of shelter, firing, etc., it is usual to have a back shed, g, behind the back wall. In this shed may be a bin for wood or coals, and a sunk area (shown in the dotted lines around d, f,) with steps to de- scend to the furnace and ash-pit. f There are two doors h, in the vinery at cither end of the walk. * This furnace should be placed two feet below the level of the flue at e, in or- der to secure a draught, after which it may be carried quite level till it enters the chimney. An air chamber may be formed round it, with a register to admit heat- ed air to the house when necessary. A furnace fourteen inches square and deep, with an ash-pit below, in which anthracite coal is burned, will be found a very easy and perfect mode of heating a house of this width, and thirty feet long. t The most perfect vinery thai we have seen in this country is one of two hun- dred feet Ions; at the country residence of Horace Gray, Esq., Newtown, neat Boston. It is built of wood, with a curved span roof, after a plan of Mr. Gray'i which seems to us to combine fitness and beauty in an unusual degree. • THE GRAPE. 227 The lorder should be thoroughly prepared previously to planting the vines, by excavating it two feet deep and filling it up with suitable compost. This is best formed of one half loamy turf, well rotted by having been previously laid up in heaps, (or fresh and pure loamy soil from an old pasture or common ;) one third thoroughly fermented horse or cow ma- nure, which has laid in a turf-covered heap for three months ; and one third broken pieces of charcoal and old lime rubbish. The whole to be thoroughly mixed together before planting the vines. The vines themselves should always be planted in a border prepared inside the house, and in order to give the vines that extent of soil which is necessary for them, the best cultivators make an additional border twelve or fourteen feet wide outside, in front of the vinery. By building the foundation of the front wall on piers within a couple of inches of the surface, and sup- porting the wall above the surface on slabs of stone reaching from pier to pier, the roots of the vines easily penetrate to the border on the outside. The vines should be planted early in the spring. Two year old plants are preferable, and they may be set eighteen inches from the front wall — one below each rafter, or, if the latter are over three feet apart, one also in the intermediate space. The pruning and training of the vines we have already de- scribed. The renewal system of pruning we consider the best in all cases. The spur system is, however, practised by many gardeners, with more or less success. This, as most of our readers are aware, consists in allowing a single shoot to extend from each root to the length of the rafters ; from the sides of this stem are produced the bearing shoots every year ; and every autumn these spurs are shortened back, leaving only one bud at the bottom of each, which in its turn becomes the bearing shoot, and is again cut back the next season. The fruit is abundantly produced, and of good flavour, but the bunches are neither so large nor fair, nor do the vines continue so long in a productive and healthy state as when the wood is annually re- newed. " The essential points in pruning and training the vine, what- ever mode be adopted, according to Loudon, " are to shorten the wood to such an extent that no more leaves shall be produced than can be fully exposed to the light ; to stop all shoots pro. duced in the summer that are not likely to be required in the winter pruning, at two or three joints, or at the first large healthy leaf from the stem where they originate ; and to stop all shoots bearing bunches at one joint, or at most two, beyond the bunch. As shoots which are stopped, generally push a eecond time from the terminal bud, the secondary shoots thug \ "oduced should be stopped at one joint. And if at that join! THE GRAPE. they push also, then a third stopping must take place at ona joint, and so on as long as the last terminal bud continues tc break Bearing these points in mind, nothing can be more simple than the pruning and training of the vine." When early forcing of the vines is commenced, the heat should be applied very gently, for the first few days, and afterwards very gradually increased. Sixty degrees of Fah- renheit's thermometer may be the maximum, till the buds are all nearly expanded. When the leaves are expanded sixty-five may be the maximum and fifty-five the minimum temperature. When the vines are in blossom, seventy-five or eighty, in mid- day, with the solar heat should be allowed, with an abundance of air, and somewhat about this should be the average of mid- day temperature. But, as by far the best way of imparting in- formation as to the routine of vine culture under glass is to pre- sent a precise account of a successful practice, we give here the diary of O. Johnson, Esq., of Lynn, Mass., as reported by him in Hovey's Magazine. Mr. Johnson is a very successful amateur cultivator, and we prefer to give his diary rather than th*t of a professional gardener, because we consider it as likely 10 be more instructive to the beginner in those little points which most professional men are likely to take for granted as being commonly known. We may premise here that " the vines were planted out in the border in May, 1835 ; they were then one year old, in pots. In 1836 and 1837, they were headed down. In 1838 they bore a few bunches of grapes, and made fine wood for the following year, when the date of the diary commences. >> * < Feb. 1839. Temperature. a M a I- o s o c bs 13 14 50 80 60 25 50 70 58 16 48 60 55 Diary of the Vinery. Commenced fire heat in the vinery. [The thermometrical observations are taken at 6 o'clock in the morning, at noon, and 10 o'clock at night.] Placed horse manure in the house to warm the border. Washed the house. Took up the vines, (which had been covered to protect them from the frost,) and washed them with warm soap suds : raised as much moisture as possible. Weather moderate and cloudy. Weather quite moderate and thawy. Sleet. Covered inside border with sand for sprinkling Thaw. Whitewashed the virery. THE GRAPE. 229 17 18 19 20 50 51 40 57 55 67 75 70 58 60 60 61 21 22 24 25 26 27 57 75 57 60 57 59 59 64 63 64 70 64 61 63 64 64 65 G4 Earthen pans on the flues kept filled with water, but syringing suspended on account of the moisture in the atmosphere, it having been damp for three days. Cloudy. Washed vines with soap suds. Weather mo- derate : a slight snow last night. Pans kept full of water for the sake of steam and vines syringed twice a day in sunny weather. Weather changed suddenly last night ; cold, and temperature fell 10° below minimum point. A Sweetwater vine in a pot, taken from the cellar on the 18th, and pruned at that time, is now bleeding profusely. At this season of the year, in order to economize with fuel, the furnace should be managed carefully. We found it a good plan about 10 o'clock at night to close the door of the ash-pit and furnace, and push the damper in the chim- ney as far in as possible. No air is then admitted, except through the crevices of the iron work. The thermometer fell only 4° during the night. Watered vines with soap suds. The last seven days have been very mild for the season : to-day appears like an April day. Weather became cold during the night. Weather cloudy and thawy for the last three days. The floor of the vinery kept con- stantly damp, and the flues watered twice at night. Rainy and thaw. Muscat of Alexandria vine bleeding at the buds. Weather clear and rather cool. Muscat vine continuing to bleed excessively, and finding all attempts to stop it unsuccess- ful, we hastily concluded to prune it down beyond the bleeding bud, and cover the wound with bladder of triple thickness (two very fast :) this, it was supposed, would stop it ; but in a few moments the sap re-appear- ed, forcing its way through other buds, and even through the smooth bark in many places. The buds on the Sweetwater vines in pots began to swell. Rain last night : dull weather during the day : snow nearly gone. 20 230 THE GRAPE. 28 58 75 65 s u * •< 1 56 80 71 2 64 70 68 3 58 64 64 4 62 80 63 5 51 70 68 6 60 73 68 7 62 75 68 8 59 74 64 9 60 75 63 10 60 73 63 LI 50 75 60 12 54 76 62 13 60 75 64 14 60 74 60 15 54 70 64 16 60 75 61 17 60 80 61 Morning fine ; afternoon cloudy. When th« fire is at a red heat, the damper and furnaca door are closed to keep up the heat. Bright morning ; weather cool. Quite warm and pleasant for the season. Weather changed last evening suddenly ; a cold snow storm set in to-day. Afternoon clear. Buds of some black Hamburg vines beginning to swell. Dug up the inside border, and, notwithstanding all precautions, destroyed a few of the grape roots, which were within three inches of the surface. From this cir- cumstance, we have determined not to dis- turb the border outside, but merely to loosen two inches below the surface : we are satis- fied that the vines have been injured by deep digging the borders. Cold severe last night temperature 2° below 0. The cold very severe. The sudden changes render it almost impossible to keep a regu- lar temperature in the houde, which should not stand (at this stage of forcing) below 60°. The house having originally been intended for a grapery without fire heat, it is not well adapted to forcing. Weather cool and pleasant. Buds of the vine in pot breaking. Buds of Hamburgs breaking. Snow last night. Quite cold last night. Windy. Buds of Hamburgs mostly breaking. Owing to the changeable weather, there is some fear that there has been too much heat, as a few of the shoots appear weak. Plenty of air has been given daily. Buds of Muscat of Alexandria breaking. Fruit buds appear on the Hamburgs. The buds have broken remarkably fine : al- most every bud throughout the house is opening. Longest shoot on Hamburg was four inches at noon. The Muscat, which broke first last year, is now the most back THE GRAPE. 231 ♦53 63 62 60 62 65 62 62 60 60 62 60 60 65 62 63 63 64 61 67 64 67 66 68 62 70 60 72 62 71 1 66 64 70 74 65 73 66 76 74 66 62 72 66 74 64 73 70 73 73 78 66 80 63 76 67 77 72 77 77 74 66 78 ward. Quere — Is it not owing to excessive bleeding ? After this period, the thermometer was observ- ed only at morning and at night. The temperature ranging from 62° to 80° during the remainder of the day, with an abundance of air in good weather. The last six days cloudy ; wind east ; quite cold last night for the season. Topped the fruit-bearing shoots one joint above the fruit, and when the lower shoots appear weak, top the leading shoot of the vine. Discontinued syringing the vines. A. few clusters of flowers began to open on two vines. The last three days wind north-east, with much rain ; to-day sleet and rain. Grapes blooming beautifully: keep up a high temperature with moisture, when the wea- ther is cloudy during the day. Floor sprinkled to create a fine steam. A few clusters of flowers open on the Muscat of Alexandria. 282 THE GRAPE. 19 20 21 22 4 5 6 7 8 9 10 11 12 13 73 70 64 71 23 69 81 24 77 75 25 74 78 26 77 63 27 71 80 28 73 75 29 70 70 30 70 70 < 53 1 70 70 a 68 66 3 66 68 68 60 61 59 57 70 56 56 56 65 78 70 77 62 66 73 66 62 54 71 66 Temperatu.e kept up. The thermometei should not be allowed, at this stage of the growth of the vines, to fall below 75° ; but owing to tbe faulty construction of the house, it has been al- most impossible to keep up a regular heat. The grapes on the black Hamburg vines are mostly set ; those at the top of the house as large as small peas, while tbose below are just out of bloom. Many of the bunches show gieat promise, and the vines look remarkably vigoious and strong, with the exception of one vine, next the partition glass, which made the largest wood last season, apparently fully ripe and little pith ; notwithstanding these favourable promises, it showed little fruit, and the shoots are ;,mall and weak. Cut out about fifty bunches in thinning. Commenced syringing again, twice a day, in fine weather. Moisture is also plentifully supplied by keeping the pans well filled with water. Much rain during the last week : have kept a brisk fire in the day, and admitted air. The vines look finely. Continue thinning and shouldering the bunches, after cutting out about one half their number. [By shouldering is un- derstood tying up the shoulders on the large clusters to the trellis, so that they may not presa upon the lower part of the bunch.] Plenty of air admitted. Grapes now swelling ofF finely. Abundance of moisture kept up. THE GRAPE. 233 65 69 66 66 66 61 64 60 61 62; 69 70 68 61 58 71 68 74 68 69 62 69 70 76 66 72 69 72 70 72 68 72 72 74 74 72 73 72 70 70 62 68 64 64 55 66 68 66 64 68 68 76 70 70 70 69 A fine rain to-day. The month has been ratheT cool ; several nights the past week the earth has frozen slightly. The grapes are now swell- ing finely. Continue to thin the fruit daily. The process of thinning the berries continued, taking out some almost every day, and always the smallest. Abundance of air given in fine weather. Next year's bearing wood carefully laid in. The month of May has been, as a whole, unta. vourable for the grape. Much rainy and dull weather : we have been obliged to light fires every night, and occasionally in the day. The grapes have been often looked over and thinned, yet there is no doubt the scissors have been used too sparingly. All lateral branches cut clean out. Bunches supported by tying to the trellis. The grapes have now completed their stoning pro. cess, and a few near the furnace swelling ofF. No mildew, or disease of any kind, has yet been discovered, and the vines generally have the most healthy and vigorous appearance. The weather has been dull and disagreeable, which has rendered fires necessary. A few of the black Hamburgs &.id Zinfindals, 234 THK GRAt-E. 14 15 16 17 18 19 20 21 22 23 20 29 65 71 61 53 50 61 56 66 GO 64 near the flue, perceived to De changing colour. Weather quite unfavourable ; rires at night. Syringing now discontinued. The month, thus far, has been remarkable for high winds, which have injured many plants. The grapes are now swelling finely. Those at the western (Inn mostly coloured ; also the Zin- findal next. The second vine from the partition, having to sustain the heaviest crop, is rather backward, and we fear some of the berries may shrink : having left different quantities on vines of the same apparent strength, we shall be able to ascertain their powers of maturation. After this period the thermometrical observations were discontinued ; as the crop was now begin- ning to colour, and the weather generally warm, abundance of air is admitted in all fine weather. Bunches of the Zinfindal near the furnace, and at the top of the house, are now perfectly coloured, and apparently ripe. Ceased making fires. A little air is admitted at night. Weather de- lightful. July 4. — Cut six bunches of Zinfindal grapes ; the largest a pound and a half; weight of the whole, five pounds and a quarter. 6th. — Exhibited Zinfindal grapes at the Massachusetts Hor- ticultural Society. 13//i. — Exhibited black Hamburg grapes at the Massachu- setts Horticultural Society's room. 15$. — A few bunches of the Muscat of Alexandria are now ripe ; the flavour exceedingly fine. 20th. — Continued to cut Zinfindal grapes. 22d. — The ripening of all the grapes being now completed, we have not deemed it necessary to continue the diary. In the vinery we shall cut about two hundred and thirty pounds of grapes from nine vinos, [being about twenty-five pounds to each.] The Hamburgs average nearly one pound and a quar- .er to the bunch throughout. In the cold house, separated from the vinery by the partition, a little mildew was perceived. By dusting sulphur on the in- fected bushes, the mischief is instantly checked. Most of the 20* THE GRAPE. 23$ cultivators with whom we have conversed complain grievously of mildew this season, and some have lost part of their crops by inattention on its first appearance. Aug. \0/h. — Again exhibited some of the Hamburg grapes at the Massacbusctts Horticultural Society's room. One fine bunch weighed two and a half pounds, and a beautiful cluster of Muscat of Alexandria one pound Some of the berries of the former measured three inches in circumference, and the latter three and a quarter by three and three quarter inches. Another season we intend to use a larger quantity of soap suds on the grape border. Have not paid sufficient attention to the watering of the border, and the inside, especially, must have suffered. Another fault to be removed next year is, to tie up all the projecting grapilons as well as the shoulders, which would allow the grapes to swell without crowding. The grapes in the cold house are swelling finely. The bunches were thinned much more severely than in the vinery, but, notwithstanding this, they are all filled up, and many are too crowded. The berries are also larger than the grapes in the vinery, though none of the clusters have attained the same size. Much has been written upon the subject of the shrivelling or shrinking of grapes : none of the clusters in the vinery were affected ; but in the cold house, some shrivelling was perceived on a few bunches. We are inclined to believe that the moisture given after the grapes begin to colour, and want of sufficient air, are the causes. To insure a good crop of grapes, we are satisfied that they must have — plenty of heat — plenty of air — plenty of moisture — severe thinning of bunches — and severe thinning of berries. The vines, also, must be pruned often, and kept free : the wood never crowded. Great attention must be paid to the airing of the house, which must be done gradually, that there may be at no time a sudden change in the temperature. With such attention, and the prerequisite of a rich border, on a dry subsoil, good crops of fine grapes are always to be ob- tained. The vines require much moisture until they have com- pleted their last swell, when the moisture should be withdrawn." Insects and diseases. When properly grown undej" glass, the grape is a very vigorous plant, liable to few diseases. The bleeding which often happens at the commencement of growth, usually ceases without doing harm, when the foliage begins to expand. If excessive, it may be stopped by a mixture of three parts cheese parings and one part lime, applied to the wound. The red-spider which sometimes infests vineries kept at a high temperature, is usually destroved by coating over the flues with a wash of quick lime and sulphur, after which, the house must be kept closed for half a day. The smaller insects which o?ca« 236 THE GRAPE. sionally prey on the young shoots, are easily kept down by syringing the parts affected, with a solution of whale od soap. Varieties. There are in the catalogues a vast number of names of grapes, many of which belong to the same fru't. But there are really only twenty or thirty varieties which are at all worthy of cultivation in gardens. Indeed, the most experienced gardeners are satisfied with half a dozen of the best sorts for their vineries, and the sorts universally admired are the Black Hamburgh, Black Prince, White Muscadine, and Muscr.r of Alexandria. We will describe all the finest foreign grapes that have been introduced, and for the sake of simplifying their arrangement, shall divide them into three classes ; 1st, those with dark red, purple or black berries ; 2d, those with white or yellow berries ; 3d, those with light red, rose-coloured, gray, or striped berries. Class I. Grapes loith dark red, purple, or black berries. 1. Black Cluster. Thomp. Black Morillon. Lind. Morillon noir. ~) Auverne. ~) Franc Pineau. 1 , , Pineau. riuu^i. Vrai Auvenias True Burgundy. J Raisin de Bourgriigne. J Small Black Cluster. Speechly. Burgunder. 1 .■ ,, Black Burgundy. Roilier. K ?J Uie Early BlacK. Sclivvarzer. ! This excellent hardy grape is the true Burgundy grape so highly valued for wine in France. It is readily distinguished from Miller's Burgundy, by the absence of the down on its leaves, which peculiarly distinguishes that sort. The fruit is very sweet and excellent, and the hardiness of the vine renders it one of the best varieties for the open air in this climate. Bunches small, compact, (i. e. berries closely set.) Berries middle sized, roundish-oval. Skin deep black. Juice sweet and good. Ripens in the open air about the 20th of September. Thompson gives more than 40 synonymes to this grape. 2. Black Frontignan. § Thomp. Muscat Noir. Sir William Rowley's Black. Muscat Noir Ordinaire. Purple Frontignan. Black Frontignac. Purple Coiislantia. Black Coiislantia, (of some.) Bourdales des Hautes Pyrenees. Muscat iNoir de Jura. An excellent grape for the vinery, originally from the town ac. to Thump. FOREIGN GRAPES. 23? 5f Frontignan, in France, where it and other similar sorts are largely cultivated for making the Muscadine or Frontignac wine. Bunches rather long. Berries of medium size, round, quite black. Skin thin, flavour musky and rich. Ripens in October. A good bearer. The blue frontignan, ( Violet Frontignan and Black Con- tention, of some,) is rather inferiour to the above, having only a slightly musky flavour ; the bunches are more compact, the berries not quite round, purplish, with a thick skin. 3. Black Hamburgh. § Thomp. Lind. Speechly. Warner's Black Hamburgh. Frankenthaler. Purple Hamburgh. Frankenthaler Gros Noir. Red Hamburgh. TW.inger. Brown Hamburgh. Blue Trollinger. of various Dutch Hamburgh. Troller. iluropean Victoria. Welscher. •gardens. Salisbury Violet. Fleish Traube. ac. to Hampton, Court Vine. Hudler. Thomp. Valentine's. Languedoc. Gibaralter. Molirendutte. Frankendale. Weissholziger Trollinger. _ The Black Hamburgh has long been considered the first of black grapes for the vinery, but it will very rarely perfect its fruit out of doors. Its very large size and most luscious fla- vour render it universally esteemed. Bunches large, (about nine inches deep,) and mostly with two shoulders, making it broad at the top. Berries very large (fig. 93,) roundish, slightly inclining to oval. Skin rather thick, deep brownish purple, i becoming nearly black at full maturity. Flavour very sugary and rich. A good and regular bearer. Wilmot's New Black Hamburgh is a recent variety which is said to bear larger p ig 93 ^ ac ^ Ham- and handsomer fruit. burgh. 4. Black Prince. § Lind. Thomp. Alicant. Black Spanish. Black Valentia. Black Portugal. Boston. Sir A. Pytches' Black. ! Pocock's Damascus. to Cambridge Botanic. Garden. >mi" _ Steward's Black Prince. [ * nomp ' Black Lisbon. J The Black Prince is very highly esteemed. It is hardier than the Black Hamburgh, ripening very well here in good situations in the open air, and bearing profusely, with the easiest culture, in the vinery. 238 THE GEAPE. Bunches long and not generally shouldeicd, berries large, rather thinly set, ov? 1 Skin thick, black, covered with a thick blue bloom. Flavour first rate — sweet and excellent. 5. Black Lombardy. § Lind. Thomp. Wests' St. Peters. Poonali Money's. Kaism des Carmes. Rais-m de Cuba. Bunches large and long, with shoulders. Berries large, roundish-oval. Skin thin, very black at maturity. Flavour very rich and sugary. The leaves are rather small, and turn purple as the fruit ripens. Thompson considers this synony- mous with the Poonah grape introduced by Sir Joseph Banks, from Bombay. It requires a pretty high temperature, and is then a great bearer. 6. Black Morocco. Thomp. Le Cceur. Lind. Ansell's Large Oval Black. Black Muscadel. Raisin d'Espagne. A large and showy grape, ripening late, but requiring a good deal of heat. The blossoms are a little imperfect, and require to be fertilized with those of the Black Hamburgh, or some other hardy sort. Bunches large ; berries very large, oval ; skin thick, dark red, flavour tolerably sweet and rich. 7. Black Saint Peter's. § Thomp. Saint Peter's. Lind. Speedily. Black Palestine. Oldaker's West's St. Peter's. A capital variety, ripening quite late and wnich may be kept on the vines if it is allowed to ripen in a cool house until winter. This is one of the best sorts for a vinery without fire-heat. Bunches of pretty good size, rather loose. Berries rather large, round. Skin thin and black. Flavour delicate, sweet, and excellent. 8. Black Muscat of Alexandria. Thomp. Rea Muscat of Alexandria. Lind. Red tnntinac of Jerusalem. Bunches large, and shouldered. Berries large, oval , skin FOREIGN GRAPES. 239 thick, of a reddish colour, becoming black at maturity. F'esh quite firm, with a rich musky flavour. Requires a vineiy wnh fire-heat. 9. Black Tripoli. Thomp. Black Grape from Tripoli. Lind. Speech. This grape, which we have not yet seen in fruit, is said to be a large and very excellent one, ripening late, and well worthy of a place in the vinery. It requires some fire-heat. Bunches of medium size, shouldered, rather loose. Berries large, round, often slightly flattened. Stones quite small. Skin thin, purplish black, slightly covered with bloom. Flesh tender and sweet, with a very high flavoured, rich juice. 10. Black Muscadine. Lind. Thomp. Black Chasselas Chasselas noir ? A pretty good black grape, scarcely succeeding well, how- ever, in the open air, and inferior to other sorts for the vinery. Bunches of medium sizp, compact. Berries roundish-oval. Skin thick, black, overspread with a blue bloom. Juice sweet, and of pretty good flavour. 11. Black Sweetwater. Thomp. Lind. Water Zoet Noir. Bunches small, compact. Berries small, round. Skin thin. with a sweet and pleasant juice. A second rate, but rathei hardy sort. 12. Early Black July. § Thomp. Lind. July Grape. Madeleine. Madeleine Noir. Raisin precoce. Pottdau. Morillon Hatif. O. Duh. De St. Jean. Schwarzer Friihzeitiger "1 Burgunder. 1 of the August Traube. f Germans. Jacobs straube. J The earliest of grapes, and chiefly valued for the dessert on that account. In the open air it ripens, here, the last of July, or early in August. The leaves are rather small, and lighi green above and beneath. Bunches small and compact. Berries small, quite round. J 40 THE GRAPE. Skin thick, black, covered with a blue bloom. Flavour mode- rately sweet, but not rich or perfumed. 13. Esperione. Thomp. Lind. Turner's Black. Hardy Clue Windsor. Cumberland Lodge. The Esperione is a hardy, luxuriant, and prolific grape, growing as well in the open air as the Muscadine, and even better in many situations. It is yet very rare with us, buj merits more general cultivation. Bunches large, shouldered, like the Biack Hamburgh in size. Berries round, or occasionally flattened, and often indented with a groove. Skin thick, dark purple, powdered with a thick blua bloom. Flesh adheres to the skin, of a pleasant, sprightly fla \>ur, not very rich. 14. Miller's Burgundy. Lind. Thomp. Speechly. Miller Grape. Miiller. Le Meunier. Mullevrebe. Morillon Taconne. Morone Farinaccio. Fromente. Pulverulenta. Aleatica du Po. Farineux noir. Sauvignien noir. Noirin. ( of European garden*. A favourite variety, long known and cultivated in all parts of the world as a hardy grape for wine and table use. It ripens pretty well in the open air, and is readily known by the dense covering of cottony down which lines both sides of the leaves, whence the name miller's grape. Bunches short, thick, and compact. Berries roundish-oval, very closely set together. Skin thin, black, with a blue bloom. Flesh tender, abounding with a sweet high flavoured juice. Each berry contains two small seeds. Class II. Grapes with White or Yellow berries. 15. Ciotat. Thomp. Lind. Duh. Parsley-leaved. White Parsley-leaved. Parsley-leaved Muscadine. Malmsey Muscadine. Raisin d'Autriche. The Parsley-leaved grape, as its name denotes, is remarkable for its very deeply divided leaves, quite unlike those of anv FOREIGN (.RAPES. 241 otn^r sort. It succeeds very well with us in the open air, and may therefore be considered a valuable sort, but it is greatly superior in flavour when grown under glass. Bunches of middle size, long, rather loose. Berries round Skin thin, white, with a sweet and pleasant, but not rich fla voured juice. There is a variety of this grape with red fruit. 16. Chasselas Musque. § Thomp. Duh. Musk Chasselas. Le Cour. A very delicious grape, the highest flavoured Chasselas, naving much of the flavour of the Muscat of Alexandria. Bunches of medium size, long and rather loose. Berries middle size, round. Skin thin, yellowish white. Flesh tender with an abundant juice, of a rich musky flavour. Leaves smaller and deeper green than those of the Sweetwater or Mus cadine. 17. Charlsworth Tokay. Thomp. A new variety very recently received from England, reputea to be of superior quality. Bunches long, compact. Berries large, oval ; skin thick, white. Flavour rich and excellent, with a Muscat perfume. 18. Early White Malvasia. Thomp Morna Chasselas. Mornair blanc. "] Early Chasselas. Le Melier. I of the Grove End Sweet Water. Melier blanc. [ French. White Melier. Blanc de Bonncuil.J A nice early grape, and a good bearer, which is in fact only an earlier variety of the Chasselas. It bears very well in the open air. Bunches in size and form, much like those of the white Chas selas or Royal Muscadine. Berries round, yellowish white. Skin thin. Flesh sweet, juicy and agreeable in flavour. Ripens in August. The leaves aie pale green on the upper side, slightly downy below, cut into five, rather deep lobes. 19. Pitmaston White Cluster. § A pretty hardy grape, raised in Pitmaston, England, from the Black Cluster, ripening rather earlier than the Sweetwater, of good quality and well deserving a place where the foreign grapes are cultivated in the open air. 21 242 THE GRAPE. Bunches of medium jize, compact and shouMered. Bernn middle sized, round. Skin thin, amber colour, occasional: v tinged with a little russet when fully ripe. Flesh tender, juicy, •weet and excellent. 20. Royal Muscadine. § Thomp. Lind. Mill. Amber Muscadine Chasselas blanc. Early White Tenerifle. Chasselas tie Fontainebleau. Golden Chasselas. D'Arbois. f -n White Chasselas. Kaisin de Champagne. \ Itiomp. Chasselas dore. Amiens. J A truly excellent grape in all respects — one of the very best tint hardy culture in this climate, or for the vinery. It is every where highly esteemed, and is the Chasselas par excellence of the French. Bunches large, and shouldered. Berries, (fig. ( J4,) larger than those of the Sweetwater, round. Skin thin, at first greenish white, but turning to an amber colour when fully ripe. Flesh tender, with a rich and delicious fla- K>"^4 — R vour. Ripens here about the 20th of Septein- Muscadine? ber. Wood and foliage stronger than those of the Sweetwater. 21. Scotch White Cluster. § Thomp. Blacksmith's White Cluster. This is a new grape, not yet fairly tested in this country, but which is likely to prove a valuable one for garden culture, as it has the reputation in England of being very hardy, very early, and a great bearer. It was raised from the seed by a black- smith of Edinburgh in 1812. Bunches of middle size, compact. Berries medium sized, roundish-oval. Skin white, thin. Flesh tender, juicy, sweet, and excellent. 22. Syrian. Thomp. Lind. Speech. Jews. This is believed to be the grape mentioned in the scriptures as found by the Israelites on the brook of Eschol, the bunches of which were so large as to be borne on a staff by two men. It is a very superb looking fruit, and has been grown in this country to very large size. In England, bunches of it have been produced weighing 19^ lbs. It is much inferiour in fla- vour to No. 24, and is, perhaps ; therefore scarcely desirable in a small collection. FOREIGN GRAPES. 24? Bunches enormously large, and regularly formed, with broad nhouiders. Berries large, oval. Skin thick, white at first, hut becoming a tawny yellow, or amber when at full maturity. Flesh firm and solid, moderately juicy and sweet, though not rich. Will hang till Christmas in a vinery. The wood and foliage ar" very large. 23. Verdelho. Thomp. Lind. Venial. Verdilhio. Madeira Wine Grape. A vigorous growing grape, of good quality, from Madeira, which is largely used in that island for making the best wines. Bunches lather small; loose. Berries small, rather unequal in size, and often without seeds. Skin thin, semi-transparent, yellowish-green, a little tinged with russet when ve. y ripe. Juice a little acid at first, but rich and excellent at mati/ity. 24. White Muscat of Alexandria. § Thomp. L>.d. Frontniae of Alexandria. ) Mincr . Jerusalem Muscat. ) Malaga, White Muscat. Tottenham Park Muscat. White Muscat of Lunel. Lund. Muscat d" Alexandria. Passe-Umgne Musque. Duh. Passe Musque. Zebibo, {of Sicily.) The most delicious of all grapes, but requires t>» l>e grown under glass in this climate. In favourable seasons it reaches maturity well in a vinery without fire-heat, but it can scarcely be said to attain its highest flavour except with the aid of artifi- cial heat. Bunches very large, often 9 to 12 inches long, rather loose and irregular. Berries, (fig. 95,) very large, an inch or more long, oval. Skin thick, white or pale amber when fully ripe. Flesh quite firm and crisp, with a peculiarly musky, rich, perfumed flavour, very delicious. Seeds small, and occasion- ally absent from the larger berries. This , variety is a very strong grower, and is raised in great perfection about Boston. It will hang a long time on the vines. Mr. Thompson considers the Malaga Fig. 95. While Muscat grape (brought to this country in jars,) as of Alexandria. synonymous. Tt is picked so early for importation as to have little flavour. 244 • THE GRAPE The Cannon-Hall Muscat, an English seedling, closely ro. sembles this grape, but the flesh is firmer, the skin yellower, and it is not ijuite so rich in flavour. It also sets rather badly, re- quiring to be fertilized by hand with the pollen of some other sort. 25. White Frontignan. § Lind. Thomp. White Constantia. Moschata Bianca. While Frontniac. Moecado Bianco. Nepean's Constantia. Muscatel Common Muscat Blanc. Muscateller. Raisin ile Frontignan. Wiesser Muscateller. Muscat Blanc de Jura. Weisse Muscaten Traube. The White Frontignan is a very favourite grape, as the \ . «y names, quoted above, by which it is known in various r*». is of Europe sufficiently prove. Its hardy habit, uniform piouuetiveness in the vinery, and most luscious flavour, make it every where esteemed. Bunches of medium size, or pretty long, and without shoul- ders. Berries middle sized, round, rather thickly set. Skin thin, uull white or yellow, covered with a thin bloom. Flesh tender, wiih a rich, perfumed, musky flavour. 26. White Sweetwater. Thomp. Early White Muscadine. White Muscadine, {of Lind ) Early Sweetwater. Still ward's Sweetwater. Dutch Sweetwater. Chasselas Precoc-e. Chasselas Royal. Water Zoete Blanc. This g'»\ve is better known, and mote commonly cultivated than any other in this country, althougn it is inferior to the Royal Muscadine. It differs from the latter in having weaker wood, and open, loose, bunches of a paler colour. Bunches middle sized, loose or open, usually with many small imperfect berries, shouldered. Berries of the middle size, round. Skin thin, clear watery green, rarely becoming amber except very fully exposed to the sun. Flesh crisp, watery, sweet, but not high flavoured. Ripens in the open air from the 20th to the last of August — a fortnight earlier than the Royal Muscadine. 27. White Tokay. Thomp. Genuine Tokay. Lind. Speech. Gray Tokay ? Tokai blanc. This is the fruit from which the delicious Tokay wine of FOREIGN GRAPES. 245 Hungary is made. We have ripened it very well in the open tiir. Its flavour is good and its aroma peculiarly agreeable. Bunches of medium size, compact. Berries rounded oval closely set. Skin thin, of a dull white. Flesh very delicate, sweet and perfumed. Leaves deeply 5-lobed, and covered with a satiny down on the lower surface. 28. White Hamburgh. Thomp White Lisbon. White Portugal. White Raisin. This is the Portugal grape of commerce which is so largely exported to different parts of the world in jars. It is not a high flavoured though a very showy grape, and will hang a long time on the vines after maturity. It requires a vinery. Bunches very large and loose. Berries large, oval. Skin thick, greenish-white. Flesh solid, sweet, and sometimes with a slight. Muscat flavour. Bunches of this variety weighing over three pounds have been grown near Boston. 29. White Nice. Thomp. M' In tosh. A very large and showy fruit, and, in a vinery with fire-heat, a very excellent sort. M" In tosh, an English gardener of repu- tation, has grown bunches of this the White Nice to the enor- mous weight of eighteen pounds, and considers it " one of the noblest of grapes." Bunches very large, with loose shoulders. Berries roundish, medium size, thinly distributed over the shoulders and sides of the bunch. Skin thin, rather tough, greenish-white, becoming, finally, a little yellowish. Flesh crisp, sweet, and of very good flavour. Leaves and wood very strong, the latter remarkably downy beneath. 30. White Rissling. Thomp. Schloss Johannisberg. Rudesheimerberg. Reiasling. Petit Riessling. Grosser Riesslirig. Rttssling. Kleier Rissling. The most celebrated grape of the Rhine, producing the oele. brated hock wines. It is yet little known in this country, but from its very great hardiness and productiveness, in the cold districts of its native soil, we hope to find in it a valuable ao quisition for lur gardens — if not for out vineyards. 23* SJ 16 THE GRAPE Bunches of medium size, compact. Berries rather small, round. Skin thin. Flesh tender and juicy, with sweet ano sprightly pleasant flavour. Class III. Grapes with light red, rose-coloured, or striped berries. 31. Aleppo. Thomp. Land. Switzerland Grape. Striped Muscadine. Variegated Cliasselas. Raisin Suisse. Raisin d'Aless. • Chasselas panache. Maurillan panache. Maurillan noir panache. A very singular grape, the berries being mostly striped with white and black in distinct lines ; or sometimes half the bunch will be black, and half white. It bears very well, and is de- serving a place in the vinery of the amateur. The foliage is also prettily striped in autumn. Bunches rather below medium size. Berries medium size, roundish. Skin thin, striped with white and dark red, or black Flesh juicy, and of a rich and excellent flavour. 32. Grizzly Frontignan. § Thomp. Lind. Red Frontignan, (of some. Grizzly Frontignac. Red Conslantia. Muscat Rouge. Muscat Gris. Muscado Rosso. Hummel Traube. Grauer Muscateiler. This delicious grape requires to be grown in a vinery when it is, to our taste, scarcely surpassed. Bunches rather long, with narrow shoulders. Berries round, of medium size, and growing closer upon the bunches than those of the White Frontignan. Skin thick, pale brown, blend- ed wilh red and yellow. Flesh very juicy, rich, musky and high flavoured. The Red Frontignan Thompson considers the same as the foregoing only being more deeply coloured in some situations. But Lindley, with whom we are inclined to agree in this case, keeps it distinct. The latter describes the Red Frontignan as having bunches without shoulders, berries perfectly round, and FOREIGN GilAIES. 247 deep red, flavour excellent. These two sorts require more oareful comparison. 33. Knight's Variegated Chasselas. Thonip. Variegated Chasselas. Lind A hybrid seedling, raised by Mr. Knight from the White Chasselas, impregnated by the Aleppo. A curious and prettv fruit, but not first rate in flavour. Bunches rather long, unshouldered. Berries below the mid- dle size, round, loosely set. Skin quite thin, white, shaded with bluish violet, sometimes becoming purplish in the sun. Flesh tender, sweet, and pleasant. The leaves die off* in au- tumn of fine red yellow and green colours. 34. Lombardy. Thomp. Lind. Flame Coloured Tokay. Rhemish Red. Wantage. Red Grape of Taurida. The Lombardy is remarkable for the very large size of the bunches, which are frequently twelve to eighteen inches long. It is a handsome fruit, the berries thickly set, (so much so as to need a good deal of thinning,) and it requires fire-heat to bring it to full perfection. Bunches very large, handsomely formed, with large snoulders. Berries large roundish. Skin thick, pale red or flame colour. Flesh firm, sweet, with a sprightly, very good flavour. 35. Red Chasselas. Thomp. Lind. Fors. Red 3Iuscadine. Mill. Chasselas Rouge. Duh. This grape a good deal resembles the White Chasselas, ex- cept that the berries are slightly coloured with red. Very rare- ly, when over ripe, they become a dark red. Bunches loose, not large ; berries medium size, round. Skin thin, at first pale green, but when exposed to the sun they be- come red. Flesh tender, sweet, and very good. Not very hardy. II. Cultivation of the Native Grapes. The better varieties of the native grapes, as the Isabella, Ca- tawba, etc., are among the most valuable of fruits in the middle 248 THE GRAPE states. Hardy, -.igorous, and productive, with very trifling care they yield the farmer, and the common gardener, to whom the finer foreign sorts requiring much attention and considerable expense in culture, are denied, the enjoyment of an abundance of very good fruit. In the neighbourhood of New-York and Philadelphia their culture is carried to a large extent for sup. plying the markets, a single grower on the Hudson, (Dr. Un- derhill,) sending thousands of baskets to New-York annually. In this part of the country no fruit is more common than the Isabella grape, and many families preserve large quantities foi use during the winter months, by packing them away, as soon as ripe, in jars, boxes, or barrels, between layers of cotton batting — ■ in which way they may be kept plump and fresh till March. North of the 42° of latitude, and east of the Hudson river, these varieties, except in favourable situations, do not always succeed perfectly — the summers being frequently too short to mature their fruit, and the winter injuring the vines ; but this may be guarded against by planting them against the south side of walls and buildings. In nearly all the middle and western states they thrive perfectly. But in many localities at the south, especially in Georgia, the fruit is very liable to rot be- fore ripening, and this is most successfully remedied by allow- ing the vines to run very high — in the tops of trees, or mon a very tall trellis. The varieties of native grapes at present grown are chiefly either the finer sorts of wild species, or, which is most generally the case, they are accidentally improved varieties, t'iat have sprung up in woods and fields from wild vines. 7,,'ney are, therefore, but one remove from a wild state, and, as extensive trials are now being made by various cultivators ij produce new varieties from these, there is little doub! that in a few years we shall have many new native sorts, combining the good qualities of the best foreign grapes, with the hardiness of the indigenous ones, and with also the necessary adaptation to the various soils a^.d climates of the United States. Garden Culture. The garden culture of these grapes is: very easy. They grow with vigour in any soil not absolute?* poor, and bear abundant crops in sandy or heavy soiis, though being of grosser habit than many of the foreign grapes, they prefer a rather strong and rich soil. One of the first points V, be attended to in planting them is to secure a perfectly sunny open exposure, as it may always be assumed that, w tth us, no at- mosphere can be too bright or sunny for the grape ; tor although it will make the most luxuriant and vigorous shoov? in the shad6 of trees or buildings, yet the crops will be small And uncertain, and the berries will be likely to fall a prey to nridew. In the second place the vines should be kept within moderah bounds, and trained to an u yi.jht trellis. The Isabella and Ca. THE GRAPE. 24S tawba are so rampant in thrir growth, when young, that the in. dulgent and gratified cultivator is but too apt to allow them tc cover a large space. Experience, however, has convinced us that this is an error. For two or three seasons, vines of great size will produce enormous crops,* but they soon exhaust the supply of nourishment at hand, (which, indeed, it is difficult to supply again,) the vine becomes filled with useless, old wood, and speedily becomes unfruitful and worthless. About 6 or 8 feet apart we have found to be the best distance at which to plant the native grapes. Assuming the trellis to be 8 feet high, then each vine will extend either way 3 or 4 feet, covering a space 8 feet square. In this form, the roots and branches extending but a short distance, they may be kept in high vigour, and a state of constant productiveness, for a great length of time. The system of pruning and training these grapes generally pursued is the upright mode, with the spur mode of training. The first seasons' growth of a newly planted vine is cut back to two buds the ensuing fall or spring. These two buds are allowed to form two upright shoots the next summer, which, at the end of the season, are brought down to a horizontal position, and fastened each way to the lower horizontal rail of the trellis, being shortened at the distance of three or four feet from the root — or as far each side as the plant is wished to extend. The next season, upright shoots are allowed to grow one foot apart, and these, as soon as they reach the top of the trellis, are also stopped. The next year, the trellis being filled with the vines, a ret of lateral shoots will be produced from the upright leaders with from one to three bunches upon each, which will be the first crop. The vine is now perfect, and, in the spur mode of pruning, it is only necessary at the close of every season, that is, at the autumnal or winter pruning, to cut back these lateral shoots, or fruit spurs, to within an inch of the upright shoot from which they sprung, and a new lateral producing fruit will an- nually supply its place, to be again cut out at the winter pruning. After several years bearing, if it is found that the grapes fail in size or flavour, the vines should be cut down to the main horizontal shoots at the bottom of the trellis. They will then speedily make a new set of upright shoots which will produce very abundantly, as at first. It cannot be denied that the renewal system of training, (see page 221,) is certain of yielding always the largest and finest fruit, though not so large a crop — as half the surface of the vine is every year occupied with young wood, to take the place of that annually cut out. What we have already stated, in page 222, respecting pruning will apply equally well here. If the vine is fully exposed to the * An old vine of the Isabella, still standing in these gardens, lias jroduced 3,000 clusters ot grapes ui a year. £fJO THE GRAPE. sun it will require very little summer pruning ; in fact, none, except stopping the young shoots three joints beyond the farthest bunch of grapes, at midsummer — for the leaves being intended by nature to elaborate the sap, the more we can retain of them (without robbing the fruit unduly of fluids expended in tnaKing new growth.) the larger and higher flavoured will be the fruit ; careful experiments having proved that there is no more suc- cessful mode of impoverishing the crop of fruit than that of pulling off the leaves. The annual pruning of the hardy grapes is usually perform- ed during mild days in February or March — at least a month beto.re vegetation is likely to commence. Many cultivators prefer to prune their vines in November, and, except for cold latitudes or exposures, this is undoubtedly the better season. Every third year, at least, the borders where the vines are growing should have a heavy top-dressing of manure. The vine soon exhausts the soil within its reach, and ceases bearing well when that is the case. We have frequently seen old and impoverished vines entirely resuscitated by digging in about the roots, as far as they extend, a very heavy top-dressing of slightly fermented stable manure. "Vineyard culture. While many persons who have either made or witnessed the failures in raising the foreign grapes in vineyards in this country, believe it is folly for us to attempt Lo compete with France and Germany in wine-making, some of our western citizens, aided by skilful Swiss and German vine- dressers — emigrants to this country, have placed the fact of profitable vineyard culture beyond a doubt, in the valley of the Ohio. The vineyards on the Ohio, now covering many acres, produce regular, and very large crops, and their wine of the different characters of Madeira, Hock, and Champagne, bring' very readily from 75 cents to one dollar a gallon in Cincinnati. The Swiss, at Veyay, first commenced wine-making in the West, but to the zeal and fostering care, of N. Longworth, Esq., of Cincinnati, one of the most energetic of western horticulturists, that district of country owes the firm basis on which the vine culture is now placed.* The native grapes — chiefly the Ca- tawba — are entirely used there, and as many parts of the middle * From an interesting letter on this subject which Mr. Longworth has kindly favoured as with, we gladly extract the following, knowing how much it will in- terest the practical reader. '• I can scarcely now state the present extent of the culture of the grape lor tvine in this country. We have a large German population who ;>.re yearly plant- /ng new vineyards, and 1 believe tile Ohio river will be, in the course of the next century, as celebrated for its wine as -lie Rhine. Af er 30 years of experience, with vines from .Madeira in the south, and the mountains of Jura in the north, and most of the intermediate latitudes, I run satisfied that the foreign vine can never succeed with us. Nor do 1 believe in its acclimation. I have cultivated the Chasselas for the table for ;jJ years, and it does not now succeed so well as il did the first few seasons that 1 had it. I have found two o- three foreign vane THE GRAPE. 25 I elates are quite as favourable as the banks of the Ohio for thesw varieties, the much greater yield of these grapes leads us to be lieve that we may even here pursue wine-making profitably. The vineyard culture of the native grape is very simple ties that may be worthy of cultivation, and one that may make a wine equal t« Madeira, but it produces small wood and will not bear a large crop. It was re- oeived from Prince under the nam* of the Missouri, but it is clearly a foreign grape, and I believe of the Pineau family. We must rely on our native grapes, and new varieties raised from their seed. Our best success, with present materials, Will bi with the Catawba grape, as we can male*; from it a wine equal to the best Hock, ami wiih a finer aroma. I sent recently a sample of some Catawba wine to New-Orleans, and was offered the highest price of Hock wine if I would for- ward a quantity for sale. The Isabella rots with us more than other grapes, and is only fit to make a sweet wine by adding sugar. I have made a fine, white, sweet wine from it, and have samples now 12 years of a<;e. The Ohio grape is, with us, quite as hardy as iho Catawba and Isabella. It does not bear to be crowded, but requires the full bene- fit of the sun and air. I deem it better for the table than for wine, as it is free from the hard pulp common to most of our native grapes. The cultivation of the grape at Vevay is on the wane, as they cultivate only one variety — the Cape grape — a native sort, otherwise known as the Alexander's, or Schu\ 'kill Muscadell. From it they may make a rough, red, acid wine. This Bame grape makes a wine resembling, and equal to, the Tenereiffe, when made without being fermented on the skins, and with the addition of brandy as is usual with the Tenereiffe. I have now 14 vineyards, under the management of Germans and Swiss, and containing about 70 acres. The wine meets a ready sale with our German popu- lation, at prices varying from 75 cents to one and a half dollars per gallon, by the quantity. The grape requires a good sod, and is benefitted by well rotted manure. For aspect I prefer the sides of our hills, but our native grapes would not succeed well in a dy sandy soil, particularly the Catawba, which is a cousin german to the old fox-grape, that prefers a spot near a stream of wa"r. The north sides of our hills are the richest, and I believe they will, as our summers are warm, in the majority of seasons produce the best crops. In my first attempts at vineyard culture, to gratify rny Germans, I went to unnecessary expense in deep trenching. In a loose noil, like mine, it can do no good ; in a clay soil it is injurious to put the rich soil below and have from one to two feet of clay on the top. The root seldom gets to the rich soil, and grows loo near the surface, which should be guarded against, as the fruit then suffers from the drought. Deep ploughing is better, and is not a twentieth part of the expense. Where a hill is steep, trenching and walling — or sod terracing, is necessary. I believe our best wine will be made in latitudes similar to ours. A location farther north may answer well if the ground be covered with snow all the winter, to protect the vine. It is to this cause that they are indebted for their success in the cultivation of the grape on the Jura mountains, in France. There is little doubt that the grape will bear better with us, and (judging from samples I have had from the first grower at the south,) will make a better wine here than in Carolina. There was lately published an absurd statement respecting the product of a aneyard at the south — that the product was at the rate of 3,400 gallons of wine to She acre. This arose from a false calculation, made by measuring the yield of a single vine, which grew over the top of a tree, and calculating the product of the vineyard by the space occupied by the root of this vine ! One favourable year I selected, from the best part of one of my vineyards, the fourteenth part of ar. ucre, the product of which was 105 gallons — at the rate of 1,470 gallons per acre. The best crop I have ever seen, was here, at the vineyard of Mr. Hackinger, a Ger- man — about 900 gallons to the acre, from the Catawba grape. It was a truly gratifying sight to see, in the midst of the vintage, his aged father sitting in his arm chair, under the shade of a tree, in the centre of the vineyard, with his bot" tie and glass "just as he did in Germany." We generally leave six feet between the rows, and use the plough, setting the plants 3 to 4 feet apart, and training them to Makes? about feet high. The Gej 252 THE GRAPE. Strong loamy or gravelly soils are preferable— limestone soils beiing usually the best — and a warm, open, mtnny exposure being indispensable. The vines are planted in rows, about six feet apart, and trained to upright stakes or posts as in Europe. The ordinary culture is as simple as that of a field of Indian corn — one man and \iors° with the plough, and the horse-cultivator, being able to keep a pretty large surface in good order. The annual pruning is performed in winter, top-dressing the vines when it is necessary in the spring ; and the summer work, stopping side shoots, thinning, tying, and gathering, being chiefly done by women and children. In the fermentation of the newly made wine lies the chief secret of the vigneron, and, much as has been said of this in books, we have satisfied ourselves that careful experiments, or, which is better, a resort to the experi- ence of others, is the only way in which to secure success in the quality of the wine itself. Diseases. The mildew, which is troublesome in some dis- tricts, is easily prevented by keeping the vine of small size, and by the renewal system of pruning, or, never allowing the vine to bear more than two years on spurs from the same old wood. The beetles which sometimes infest the grape vines in sum- mer, especially the large brownish yellow vine beetle, (Pe/ici- nota punctata,) and the grape-vine flea-beetle (Hahica chalybca,) are very destructive to the foliage and buds, and the most effec- tual remedy is hand-picking when taken in time. But we would also very strongly recommend again the use of open mouthed bottles, half filled, (and kept renewed,) with a mixture of sweet- ened water and vinegar, and hung here and there among the vines. Indeed, we have seen hushe/s of beetles, and other in- sects, destroyed in a season, and all injury prevented, simply by the use of such bottles. Varieties. There are yet but few varieties of our native grapes that are really worthy of cultivation. Adlum and Prince, in their treatises, describe quite a large number, but many of these are really quite worthless. In the following list will be found described all that we have yet been able to find of any value. Most of these as the Isabella, Catawba, Alexan- der's, &c, are no doubt accidental seedlings from the wild Fox- man women and children do most of the labor, in tying the vines, trimming the lateral shoots, topping the fruit branches, etc. In our first experiments we generally used to add sugar to the juice, but our Germane, and indeed all foreigners, give the wine made without sugar the pre- ference. I have now Catawba wine made without sugar 20 years old, sound and still improving. The Catawba will convert from 8 to 10 oz. to the gallon, but when sugar is added it does not so readily fine itself. When I add sugar I mil it with the must as it comes fron* the press. The wine* our climate will best pro- duce are the dry Hock vvine6 ; though, from our dry Catawba wine, a skilful wine- cooper can make all the varieties of sparkling Hock, etc., equal to the imported. The best Champagne I have ever druiic was made by >neof my German tenants, from the Catawba grape." NAT'.VE GRAPES. 253 grape of the northern states. (Vitis Labrusca, L.) While others of a different habit in leaf, and berry, as the Elsing- burgh, Ohio, &c, are, perhaps, the offspring of the Frost Grape, ( V. cordifolia,) or the Summer Grape, ( V. eslivalis.) I he most popular American Grapes, as yet, are the Isabella and Catawba. More delicate sorts for the dessert, being free from pulp, are the Ohio, Elsingburgh and Bland. All these grapes require a warm summer to enable them to attain their flavour, which is the reason why, in the cool climate of England, they have been pronounced so " harsh and disagreeable." Native Grapes. 1. Alexander's. Thomp. Prin. Schuylkill Muscadell. Adlum. Muscadine. Cape Grape. ) Spring Mill Constantia. > of Vevay, III. Clifton's Constantia. J Madeira, of York, Pa. Tasker's Crape. Winne. This grape, a natural seedling, was first discovered by Mr. Alexander, gardener to Gov. Penn, before the war of the revo- lution. It is not unfrequently found, as a seedling, from the wild Foxgrape, on the borders of our woods. It is quite sweet when ripe, and makes a very fair wine, but is quite too pulpy and coarse for table use. The bunches are more compact, and the leaves much more downy, than those of the Isabella. Bunches rather compact, not shouldered. Berries of medium size, oval. Skin thick, quite black. Flesh witn a very firm pulp, but juicy, and quite sweet and musky, wnen fully ripe, which it is not till the last of October. 2. Bland. Bland's Virginia. Bland's Madeira. Bland's Pale Red. Powell. Red Suppernong, {of tome ) The Bland is one of the best of our native grapes, approach- ing, in flavour and appearance, the Chas^elas grapes of Eu- rope, with very little pulp, and only a slight astringency. It does not ripen well to the north of this, except in favourable situations, and should always be planted in a warm exposure. It is a genuine native sort, (doubtless a natural seedling,) and 2-: 254 THE GRArE. is said to have been found on the eastern shore of Virginia, by Col. Bland of that state, who presented scions to Mr. Bartram, the botanist, by whom it was first cultivated. The Bland is not a great bearer, but it merits a place in every good garden in this country. The fruit keeps admirably, in jars, for winter use. Bunches rather long, loose, and often with small, imperfect berries. Berries, (fig. 96,) round, on long stalks — hang- ing rather thinly. Skin thin, at first, pale green, but pale red when ripe. Flesh slightly pulpy, of a pleasant, sprightly, delicate flavour, and with little or no musky scent, but a slight astringency. Ripens pretty late. Fo- liage lighter green than that of the Fig. 96. Bland. Catawba, smoother, and more delicate. This vine is quite difficult of propagation by cuttings. 3. Catawba. Adlum. Ken. Red Muncy. Catawba Tokay. This excellent native grape was first introduced to notice by Major Adlum, of Georgetown, D. C, and was found by him in Maryland. It probably has its name from the Catawba river, but it has been found growing at various points from that river to Pennsylvania. It is one of the hardiest, most produclive, and excellent of our native sorts, either for wine or table use, and succeeds well in all situations not too cold for grape culture. In habit of growth, it so closely resembles the Isabella that it is difficult to distinguish the two, except in the colour and shape of the fruit. Unless it be very ripe, it is, perhaps, a little more musky in flavour, than the Isabella. Bur.ches of medium size, somewhat ». loose, shouldered. Berries, (fig. 97,) jj^ round, (or sometimes slightly oval,^ pretty large. Skin rather thick, pale red in the shade, but. pretty deep red in the sun, covered with a lilac bloom. Flesh slightly pulpy, juicy, very sweet, with an aromatic, rich, musky flavour. Ripe from the 1st to the Fi S- 9 ~- Catawba. middle of October, and should be allowed to hang till fully ripe. The To Kalon, is a seedling of this grape raised by the late Dr. Spoflbrd, of Lansingburgh, N. Y. It has no pulp, but it oroves, with us, too shy a bearer to be worth cultivation. NATIVE GHAPES. 25ft Pond's Seedling is a sub- variety from the neighbour hood of Boston, which ripens eailier than the Catawba, but is also a shy bearer. 4. Diana. A seedling of the Catawba, raised by Mrs. Diana Crehore, of Boston, and named by the Massachusetts Horticultural S ciety. It is said to be of superiour quality, and to ripen a fortnight earlier, which will make it valuable at the north. Fruit much resembling the Catawba, but paler in colour, be- ing a pale grayish red. Bunches loose. Berry round, almost without pulp, juicy, with a sweet, rich flavour. 5. Elsinburgii. Ken. Prin. Adlum. Smart's Elingburg. Elsenborough. A very nice little grape for the dessert, perfectly sweet and melting, without pulp, originally brought, from a village of this name in Salem co., New-Jersey. It is not a great deal larger ^^ than the common Frost grape, in the size of the ^"■^ berry. A moderate, but regular bearer, ripens ^ — >. well, and much esteemed by many for the table. \ Bunches pretty large, loose, and shouldered. ( J Berries, (fig. 98,) small, round. Skin thin, black, \^_^y covered with a blue bloom. Flesh entirely with- Fig 93. Rising- out pulp, melting, sweet, and excellent. The burgh. leaves are deeply 5-lobed, pretty dark green, and th» ivood rather slender, with long joints. 6. Isabella. Prin. Ken. Adlum. This very popular grape, a native of South Carolina, was brought to the north and introduced to the notice of cultivators, about the year 1818, by Mrs. Isabella Gibbs, the wife of George Gibbs, Esq., in honor of whom it was named. Its great vig- our, hardiness, and productiveness, with the least possible care, have caused it to be most widely disseminated. A vine grow- ing here has borne 12 bushels of grape in a single year. It is, perhaps, a little more hardy, and ripens earlier than the Ca- tawba, which renders it valuable at the northern part of this state, or the colder portions of New-England No farmer's garden, however small, should be without this and the Ca- tawba. Bunches of good size — five to seven inches long, rather loose, ihouldered. Berries, (fig. 99,) oval, pretty large. Skin thick, 256 THE GRAPE. dark purple, becoming at last nearly black, covered with a blue bloom. Flesh tender, with some pulp, which nearly dissolves when fully mature ; juicy, sweet, and rich, with slight musky aroma. This grape is frequently picked as soon as it is well coloured, and long before if is ripe. Fig. 99. Isabella. 7. Lenoir Sumpter ? Clarence I A very excellent table grape, perhaps superior in flavour for the dessert to any of the foregoing. It comes, originally, from Mr. Lenoir, of the Santee River, Carolina, and is believed to be a seedling raised by him from a seed of one of the Burgundy grapes. It has very much the habit of a foreign vine, but ap- pears to bear well, and ripen admirably here. The wood ia grayish brown, strong, and long jointed, and, like the Elsing- burgh and Ohio grapes should be left rather long in pruning. Bunches very handsome, kirge, compact, not much shouldered. Berries small, round. Skin thin, purple, with a slight bloom. Flesh tender, melting, (without pulpiness,) sweet, and excellent. 8. Norton's Virginia. Prin. Ken. Norton's Seedling. A native seedling, produced by a cross between the Bland and Miller's Burgundy, by Dr. N. Norton, of Richmond, Vir- ginia. It is a most productive grape in garden or vineyard, bearing very large crops (especially at the south, where many kinds iot,) in all seasons. It has been confounded by some with Ohio grape, from which it is quite distinct, more pulpy, and less agreeable for the dessert, though, probably a much better wine grape. Bunches long, sometimes eight or nine inches, occasionally shouldered, somewhat compact. Berries small, round. Skin thin, dark purple. Flesh pulpy, with a brisk, rather rough fla. vour. The foliage is light coloured, shaped like the Elsingburgh, Shoots strong and hardy. 9. Missouri. Missouri Seedling. This grape we received from Cincinnati, where it is con WATIVE OB APES. 251 irtdeiably cultivated, and much esteemed in the vineyards, making a wine much resembling Madeira. It was received there from the east, under this name, and we think, may very proba- cy be a seedling from one of the Pineau or Burgundy grapes. It is no! very productive, and makes little wood. The lattei is grayish, spotted with dark brown specks, short jointed, huds in clusters, double and triple. Leaves deeply cut, trilobed. Bunches loose, and of moderate size. Berries small, round. Skin thin, almost black, with very little bloom. Flesh tender, with little pulp, sweet, and pleasant, but inferiour to the Ohio for the table. 10. Ohio. Segar Box Grape. Longworih's Ohio. This grape, which has recently attracted a good deal of at- ention, has a rather singular history. The cuttings, from vhich all the present stock has originated, were le A ; u a segar dox, at the residence of N. Longworth, Esq., Cincinnati, Ohio, during his absence from home, by some person who was not known, and who left no account of them. It is still commonly known as the Segar Box in that vicinity. Subsequent efforts to trace its origin have not been successful, but there is no doubt, from its strong general resemblance to the Elsingburgh, that it is a native. It is a capital dessert fruit, free from pulp, and of excellent flavour, in Cincinnati, but does not maintain that repu- tation here ; it requires a very warm and dry climate to deve- lop its flavour. It ripens early, but we fear it will prove a little tender to the north of this. The wood is strong, long jointed, lighter red than that of the Norton's Virginia, and smooth, with peculiarly pointed buds. Leaves large, trilobed. Bunches large and long, from six to ten inches, and often fifteen inches in length, rather loose, tapering, shouldered. Ber- ries, (fig. 100,) small, round. Skin thin, purple, with a blue bloom. Flesh tender, and melting, without any pulp, sweet, and very excellent. This grape is a good bearer, requires to Fig. 100. Ohio. be well pruned, and the wood ^aid-in thin and long. 11. Shurtleff's Seedling. A new variety raised by Dr. S. A. Shurtleff, of Pemberton Hill, near Boston. It is a seedling from the foreign grape, but appears to have a hardier habit than most foreign varieties. But 22* 258 THE GHAPE. little, however, is yet known of it, as it has not yet been placed in the hands of cultivators generally for trial, but we hope soon to see it disseminated. Bunches large, often weighing a pound, shouldered. Berries nearly as large as Black Hamburgh, oval, pretty thickly set. Skin thick, light purple, or lilac, (obscurely spotted,) with a grayish bloom. Flesh firm, with a rich, sweet, and very excel- lent flavour. This fruit ripens early in September, or, in favour- able situations the last of August. 12. Scuppernong. Prin. Adlum. Fox Grape. ~) Bull or Bullet. I r ., .„, .. American Muscadine. K the south - Roanoake. J Vitis vulpina. Lind. roiundifolia. Michx. The Scuppernong grape is a very distinct southern species, found growing wild, from Virginia to Florida, and climbing the tops of the tallest trees. It is easily known from every other grape by the small size of its leaves, which are seldom over two or three inches in diameter, and by their being glossy and smooth on both the under and upper surfaces. These leaves are roundish, and coarsely serrated, and the young shoots are slender ; the old wood is smooth, and not shaggy, like that of most vines. This species is dioecious. We have made several trials with the Scuppernong grape, but find it quite too tender for a northern climate, being killed to the ground by our winters. At the south it is a very hardy, pro- ductive, and excellent wine grape. The White and Black Scup- pernong scarcely differ, except in the colour of the fruit. The tendrils of each correspond in hue with the fruit. Bunches small, loose, seldom composed of more than six ber- ries. Berries round, large. Skin thick, light green in the white, dark red in the black variety. Flesh quite pulpy, ex- cept when very thoroughly -ripe, juicy and sweet, but with a strong, musky scent and flavour. 12. Warren. A variety recently brought into notice by Mr. Prince, ot Flushing, which may prove synonymous with Nos. 7 or 9. We made the following memoranda from an examination of the fruit last season. Bunches long, loose, .slightly shouldered. Berries round, small, of the same size, and form of those of the Elsingburgh, but rather more closely set. Skin thin, dark purple, with but little bloom. Flesh tender, melting, with no pulp, and a very Bweet, pleasant flavour. THE MULBERRY. 254 Ottter wild varieties. There are man) other wild varie. ties recently introduced into gardens, but whiuh are of little of no value for the table. Among these, the Cunningham and Woodson Prince Edward, from Virginia, are pretty good wine grapes, though the former is a shy bearer. Gimbrece's Hudson and Ladies' grapes, as well as the Hyd^s Black, Red Rhtr, Perfumed Red, and several others, are Foxgrapes, with a strong scent, and harsh flavour, of no value for the dessert, and un- worthy of cultivation. The Troy Grape, Hyde's Eliza, and some others, are varieties of the Isabella, in no way remarkable. Worthington and LufTborough are recommended by Adlum for wine ; we have found them harsh and worthless for the dessert. Selection of foreign grapes for hardy culture. Royal Musca- dine, Early Black July, Early White Malvasie, Black Prince. Selection of foreign grapes for a vinery. Black Hamburgh, White Muscat of Alexandria, White Fronlignan, Royal Musca- dine, West's St. Peters, Red Frontignan. Selection of native grapes for a small garden. Catawba, Bland, Ohio, Lenoir, Isabella. CHAPTER XVIII. THE MULBERRY. Morus, Tourn. Urlicacece, of botanists. Jtfuner, of the French ; Maulbeerbaum, German ; Moro, Italian ; Morel, Spanish. The Mulberry is a hardy, deciduous fruit tree, but little cul- tivated in this country, though it is really a very considerable acquisition to our list of summer fruits, and every garden of considerable size, ought to contain one or two trees. The fruit ripens in July, very soon after the season of cherries. It ia rarely picked from the trees, as it falls as soon as ripe, and it is therefore the custom to keep the surface below it in short turf, and the fruit is picked from the clean grass. Or, if the surface is dug ground, it may be sown thickly with cress seed, six weeks previously to the ripening of the fruit, which will form a tem- porary carpet of soft verdure. The Red Mulberry (Morns rubra, L.) is a native species, more or less common in our woo:ls, with large, rough, heart- shaped or lobed haves. The fruit is about an inch long, and very pleasant and palatable — though much inferiour to the fol- iowing sort. It bears transplanting well, or is easi'y raised 260 THE NUT. from seed, and may, undoubtedly, be greatly impi ,ved by re. peated reproduction in this way. As it forms a i^rge orna- mental tree with a fine spreading head, 40 feet high, it is wel' deserving a place on the lawn, or near the house, in ornamental plantations. Johnson Mulberry. We have lately received from Profes. eor Kirtland, of Cleveland, one of the most intelligent hoicicultu- rists in the country, this new variety of our native Mulberry, the fruit of which is said to be of extra large size and superior flavour. Fruit very large, oblong, cylindric ; blackish colour, sub- acid, and of mild, agreeable flavour. Growth of the wood strong and irregular. Leaves uncommonly large. The Black Mulberry, or English Mulberry, (Morus nigra, L.) is a very celebrated old fruit tree, originally from A~ia, more or less commonly cultivated in all parts of Europe, but yet quite rare in this country. Its growth is slow, and it seldom attains a height of more than 12 or 15 feet, forming a low, branching tree, with lobed leaves, but it is very long lived, and there is a specimen in England, at the seat of the duke of Nor- thumberland, 300 years old. In this country it is scarcely hardy enough for the eastern states ; but it thrives pretty well here, and we have seen very fine crops on a tree in a sheltered position, at Hyde Park, on the Hudson, 80 miles above New- York. The fruit is incomparably larger and finer than that of the Red Mulberry, being an inch and a half long, and nearly an inch across — black, and of delicious flavour. There are many varieties of the White Mulberry, commonly cultivated for silk, but which produce fruit of no value. The best soil for the Mulberry, is a rich, deep, sandy loam. The tree requires little or no pruning, and is of very easy cul- ture. It is usually propagated by cuttings, three feet long, planted in the spring, half their depth in the ground ; cuttings made of pieces of the roots will also send up shoots and become nlants. CHAPTER XIX. NUTS. The EuRor-E^N Walnut, (Juglnns regia, L. ; Noyer, of the French ; Wafnaussbaum, German ; Nocil, Italian ; and Nngal, Spanish ;) better known here as the Madeira Nut, is a fine lofty FILBERTS. 26 growing tree, with a handsome spreading head, arid bearing crops of large and excellent nuts, enclosed like those of our native black walnut in a simple husk. It stands the wintei very well here, and to the south of this it would undoubtedly be a profitable fruit to plant for the market. The fruit in a green state is very highly esteemed for pickling, and the great quan- tities of the ripe nuts annually imported and sold here, prove the estimation in which the3 r are held for the table. There are several varieties reputed to be of rather finer quality, which, however, have not displaced the original species, even in the gardens of Europe, and have not yet borne fruit here. This tree is usually propagated by the seed, and transplanted from the nurseries when from three to six feet high. But it may also be grafted, with due care, on the common hickory nut. The Hickory Nut (Carya albi,) or shell-bark. The Black Walnut (Juglans nigra,) and the Butternut, (/. cineria,) are na'ive nut-bearing trees, common in our forests, and too well known to need description here. There are occasionally found in the woods, accidental varieties of the shell-bark hickory, of much larger size and finer flavour than the common species, which are highly worthy of cultivation, as we confess, to our own taste, this nut is much superiour to the European walnut. There is indeed no doubt, that with a little care in reproduction by seed, the shell-bark may be trebled in size, and greatly im- proved in flavour. The Filbert, (Noisette, of the French ; Nassbaum, German : Avellano, Spanish ;) is an improved variety of the common hazel-nut of the woods of Europe, Corylus avellana, L.) The fruit is three or four times as large as that of our common hazel- nut, and from its size and excellent flavour is admired for the dessert. The old Spanish filbert common in many of our gar- dens, is a worthless, nearly barren variety, but we have found the better English sorts productive and excellent in this climate, and at least a few plants of them, should have a place in all our gardens. They are generally raised from layers, made in the spring, but they may also be grafted readily on the common hazel-nut, or the Spanish nut. When planted out they should not be permitted to sucker, and should be kept in the form of bushes with low heads, branching out about two feet from the ground, and they should be annually pruned somewhat like the gooseberry, so as to preserve a rather thin, open head — shortening back the extremities of the young shoots one half, every spring. The following are the best filberts known. 1. Cosford. (Thomp. P. Mag.) Nut large, oblong ; husk hairy ; shell remarkably thin, and kernel of excellent flavour. A. good bearer. 2. Frizzled. (Thomp. P. Mag.) Easily known by its hand £62 THE PLUM. some, deeply cut husk. Nut of medium size, oval, compressed ; husk hairy ; shell thick ; kernel sweet and good. 3. Northamptonshire Prolific. (Thomp.) Ripens early. Nut of medium size, oblong, husk hairy ; shell thick. 4. Red Filbert. Easily known from other sorts, by the crimson skin of the kernel. Fruit of medium size, cvate. Shell thick. Kernel with a peculiar, excellent flavour. 5. White Filbert. (Thomp. Lind.) Resembles the last, but with a light yellow or white skin. The tree is also quite bushy. Nuts ovate. Husk long and tubular. The English generally call those varieties with long husks, filberts, {full-beards,) and those with short husks, simply nuts. The Chestnut, (Caslanea vesca, W. ; Chatagnier, of the French ; Castainenbaum, German ; Castagno, Italian ;) is one of our loftiest forest trees, common in most parts of the United Slates and Europe, and bearing excellent nuts. The foreign variety best known in this country, is the Spanish Chestnut, with fruit nearly as large as that of the Horse-Chestnut, and which is excellent when boiled or roasted. It thrives very well here, but is not quite hardy to the north or east of this. One or two English varieties have been produced, of considerable excel- lence, among which, the Downton is considered the best- Thi French cultivate a dozen or more varieties of greater or less excellence, but though some of them have been introduced, we have not yet fairly tested them in this country. The Chinquapin, or Dwarf Chestnut, common in some parts of the mid lie and southern states, is a dwarf species of the chestnut, usually growing not more than six to ten feet high, and bearing fruu of half the size as the common chestnut, with the same flavour. It is worth a place in a small fruit garden, as a curiosity. All the chestnuts are very easily cultivated ir ary good, light soil, and may be propagated by grafting, aru.' by sowing the seeds. CHAPTER XX. THE PLUM. Primus domestica, L. Rosacea, of botanists. Prumer, of the French ; Pjluu.-mnbauin, German ; Prugno, Italiar ■■ Cimeio, Spanish. The original parent of most of the cultivated plums of oui gardens is a native of Asia and the southern parts of Europe ITS TTSES. 263 but it has become naturalized in this country, and in many parts of it. is produced in the greatest abundance.* That the soil and climate of the middle states are admirably suited to this fruit is sufficiently proved by the almost spontaneous production of such varieties as the Washington, Jefferson, Lawrence's Fa- vourite, etc. ; sorts which equal or surpass in beauty or flavour the most celebrated plums of France or England. Usus. The finer kinds of plums are beautiful dessert fruits, of rich and luscious flavour. They are not, perhaps, so en- tirely wholesome as the peach or the pear, as, from their some- what cloying and flatulent nature, unless when very perfectly ripe, they are more likely to disagree with weak stomachs. For the kitchen the plum is also very highly esteemed, being prized for tarts, pies, sweetmeats, etc. In the south of France an excellent spirit is made from this fruit fermented with honey. In the western part of this state, where they are very abundant, they are halved, stoned, and dried in the sun or ovens, in large quantities, and are then excellent for winter use. For eating, the plum should be allowed to hang on the tree till perfectly ripe, and the fruit will always be finer in proportion as the tree has a more sunny exposure. The size and quality of the fruit is always greatly improved by thinning the fruit when it is half grown. Indeed to prevent rotting and to have this fruit in its highest perfection, no two plums should be allowed to touch each other while growing, and those who are willing to take this pains, are amply repaid by the superior quality of the fruit. One of the most important forms of the plum in commerce is that of prunes, as they are exported from France to every part of the world. We quote the following interesting account of the best mode of preparing prunes from the Arboretum Brit- tanicum. The best prunes are made near Tours, of the St. Catherine * There are tliree species of wild plum indigenous to this country — of tolerable flavour, but seldom cultivated in our gardens. They are the following. I. The Chickasaw Plum. (Pruiius Chicasa, Micbaux.) Fruit about three fourths of an inch in diameter, round, and red or yellowish red, of a pleasant, sub- acid flavour, ripens pretty early. Skin thin. The branches are thorny, the head rather bushy, with narrow lanceolate, serrulate leaves, looking at a little distance, iomewhat like tliosw of a peach tree. It usually grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only 3 or 4 feet high, and in this form it is al.-o common in Texas. The Dwarf Texas Plum described by Kenrick is only this species. It is quite ornamental. II. Wild Red or Yellow Plum. (P. americana, Marshall.) Fruit roundish- oval, skin thick, reddish orange, with a juicy, yellow, sub-acid pulp. The leaves are ovate, coarsely serrate, and the old branches rough and somewhat thorny. Grows in hedges, and by the banks of streams, from Canada to the Gulf of Mex- ico Tree from 10 to 15 feet high. Fruit ripens in July and August. III. The Beach Plum, or Sand Plum. (/ J . moruihna, Wang.) A low shrub, with stout strangling branches, found mostly on the sandy sea-coast, from Masi-a- ehuselts to Virginia, and seldom ripening well elsewhere. Fruit roundish, scarcely an inch in diameter, red or purple, covered with a bloom ; pleasant, but some What astringent. Leaves oval, finely serrate 804 THE PLUM. plum and the prune d'Agen ; and the best French plums (so. called in England,) are made in Provence, of the Perdrigon blanc, the Brignole, and the prune d'Ast ; the Provence plums being most fleshy, and having always most bloom. Both kinds are, however, made of these and other kinds of plums, in various parts of France. The plums are gathered when just ripe enough to fall from the trees on their being slightly shaken. They are then laid, separately, on frames, or sieves, made of wicker-work or laths, and exposed for several days to the sun, till they become as soft as ripe medlars. When this is the case, they are put into a spent oven, shut quite close, and left there for twenty-four hours ; they are then taken out, and the oven being slightly reheated, they are put in again when it is rather warmer than it was before. The next day they are again taken out, and turned by slightly shaking the sieves. The oven is heated again, and they are put in a third time, when the oven is one-fourth degree hotter than it was the second time. After remaining twenty four hours, they are taken out, and left to gel quite cold. They are then rounded, an operation which is per- formed by turning the stone in the plum without breaking the skin, and pressing the two ends together between the thumb and finger. They are then again put upon the sieves, which are placed in an oven, from which the bread has been just drawn. The door of the oven is closed, and the crevices are stopped round it with clay or dry grass. An hour afterwards, the plums are taken out, and the oven is again shut with a cup of water in it, for about two hours. When the water is so warm as just to be able to bear the finger in it, the prunes are again placed in the oven, and left there for twenty-four hours, when the operation is finished, and they are put loosely into small, long, and rather deep boxes, for sale. The common sorts are gathered by shaking the trees ; but the finer kinds, for making French plums, must be gathered in the morning, before the rising of the sun, by taking hold of the stalk, between the thumb and finger, without touching the fruit, and laid gently on a bed of vine-leaves in a basket. When the baskets are filled, without the plums touching each other, they are removed to the fruit room, where they are left for two or three days exposed to the sun and air ; after which, the same process is employed as for the others ; and in this way the delicate bloom is retained on the fruit, even when quite dry. Propagation and culture. The plum is usually propagated in this country by sowing the seeds of any common free grow- ing variety, (avoiding the damsons which are not readily work- ed.) and budding them when two years old, with the finer sorts. The stones should be planted as soon as gathered, in broad drills, (as in planting peas,) but about an inch and a half deep. In good soil the seedlings will reach eighteen inches or two feel soil. 265 .». leight, the next season, and in the autumn or the ensuinw pring, they may be taken from the seed beds, their tap roots educed, and all that are of suitable size, planted at once in tho uirsery rows, the smaller ones being thickly bedded until after mother season's growth. The stocks planted out in the nursery will, ordinarily, be ready for working about the ensuing midsummer, and, as the plum is quite difficult to bud in this dry climate, if the exact season is not chosen, the budder must watch the condition of the tree3, and insert his buds as early as they are sufficiently firm, — say, In this neighbourhood, about the 10th of July. Insert the buds, if possible, on the north side of the stock, that being more pro- tected from the sun, and tie the bandage rather more tightly than for other trees. The English propagate very largely by layers three varieties of the common plum — the Muscle, the Brussels and the Pear Plum, which are almost exclusively employed for stocks with them. But we have not found these stocks superiour to the seedlings raised from our common plums, (the Blue Gage, Horse-plum, &e.,) so abundant in all our gardens. For dwarf- ing, the seedlings of the Mirabelle are chiefly employed. Open standard culture, is the universal mode in America, as the plum is one of the hardiest of fruit trees. It requires lit- tle or no pruning, beyond that of thinning out a crowded head, or taking away decayed or broken branches, and this should be done before midsummer, to prevent the flow of gum. Old trees that have become barren, may be renovated by heading them in pretty severely, covering the wounds with our solution nf gum shellac, and giving them a good top dressing at the roots. Soil. The plum will grow vigorously in almost every part of this country, but it only bears its finest and most abundant crops in heavy loams, or in sods in which there is a consider- able mixture of clay. In sandy soils, the tree blossoms and sets plentiful crops. Gut they are rarely perfected, falling a prey to the curculio, an insect that harbors in the soil, and seems tc find it difficult to penetrate or live in one of a heavy texture, while a warm, light, sandy soil, is exceedingly favorable to its propagation. It is also, undoubtedly true, that a heavy soil is naturally the most favourable one. The surprising facility with which superior new varieties are raised merely by ordinary re- production from seed, in certain parts of the valley of the Hud- son, as at Hudson, or near Albany, where the soil is quite clayey, and also the delicious flavour and great productive- ness and health of the plum tree there almost without any care, while in adjacent districts of rich sandy land it is a very uncer- tain bearer, are very convincing proofs of the great importance of clayey soil for this fruit. Where the whole soil of a place is light and sandy, we would 28 266 THE PLUM. recommend the employment of pure yellow loam or yellow clay, in the place of manure, when preparing the border or spaces for planting the plum. Very heavy clay, burned slowly by mixing it in large heaps with brush or faggots, is at once an admirable manure and alterative for such soils. Swamp muck is al«) one of the best substances, and especially that from salt watAr marshes. Common salt we have found one of the best fertilizers for the plum tree. It not only greatly promotes its health and luxuri. ance, but from the dislike which most insects have to this sub- stance, it drives away or destroys most of those to which the plum is liable. The most successful plum grower in our neigh- bourhood, applies, with the best results, half a peck of coarse salt to the surface of the ground under each bearing tree, annu- ally, about the first of April. Insects and diseases. There are but two drawbacks to the cultivation of the plum in the United States, but they are in some districts so great as almost to destroy the value of this tree. These are the curculio, and the knots. The curculio, or plum-weevil, (Rhynchanus Nenuphar,) is the uncompromising foe of all smooth stone fruits. The culti- vator of the Plum, the Nectarine, and the Apricot, in many parts of the country, after a flattering profusion of snowy blos- soms and an abundant promise in the thickly set young crops of fruit, has the frequent mortification of seeing nearly all, or indeed, often the whole crop, fall from the trees when half or two-thirds grown. If he examines these falling fruits, he will perceive on the surface of each, not far from the stalk, a small semi-circular scar. This star is the crescent-shaped insignia of that little Turk, the curculio ; an insect so small, as perhaps, to have es caped his observation for years, unless particularly drawn to it but which nevertheless appropriates to himself the whole pro- duct of a tree, or an orchard of a thousand trees. The habits of this curculio, or plum-weevil, are not yet fully and entirely ascertained. But careful observation has resulted in establishing the following points in its history. The plum-weevil is a small, dark brown beetle, with spots of white, yellow, and black. Its length is scarcely one-fifth of an inch. On its back are two black humps, and it is fur- nished with a pretty long, curved throat and snout, which, when it is at rest, is bent between the forelegs. It is also provided with two wings with which it flics through the air. How far this insect flies is yet a disputed point, some cultivators affirming that it scarcely goes far- Fig. 101~*The cur- ^ er t ' ian a SIU E^ Q tree » anc ^ others believing «*&>, and its mark, that it flies over a whole neighbourhood. Our INSECTS AND DISEASES. 271 Dut, usually, once a year will be sufficient. If any of the trees are very much covered with these knots, it is better to head back the shoots severely, or dig them up and burn them outright, and it will be necessary to prevail on your neighbours, if they are near ones, to enter into the plan, or your own labors will be of little value. Pursue this simple and straightforward practice, for two or three seasons, (covering any large wounds made, with the solution of gum shellac,) and the knots will be found to disappear the curculio to the contrary notwithstanding. Varieties. There are now a pretty large number of fine plums, and some most important additions have been made by the seedlings raised in this country. The Green Gaga still stands at the head of the list for high flavour, though several other sorts are nearly or quite equal to it. The Washington, the Jefferson and the Columbia, are among the largest and most beautiful ; and Coe's Golden Drop and Roe's Autumn Gage, are very desirable for their late maturity. In describing plums, the surface of the young wood, when just ripened, is an important character; as it is smooth, in some varie- ties, and downy, or covered with soft hairs, in others. In some varieties, the flesh parts from the stone, while in others, it ad- heres. And, finally, the depressed line or channel which runs down one side of the exterior surface of the plum, is called the suture, and the prominence or absence of this feature enables us to distinguish many kinds at first sight. Class I. Green, White, or Yellow Plums. 1. Autumn Gage. Roe's Autumn Gage. A new plum, raised by Wra. Roe, Esq., of Newburgh, of good quality, a very abundant bearer, and so late in its maturity, as to be valuable. The tree forms a spreading head, with regular, pointed, ovate leaves ; the branches drooping with the weight of the fruit, which is in perfection about the middle of Sep- tember. Branches smooth. Fruit medium size, oval, rather broadest towards the stalk. Stalk three-fourths of an inch long, inserted without any de- Fig. 102 Autumn Gag*. 273 THR PLUM. pression. Skin pale yellow, covered with thin whitish bloom. Flesh greenish yellow, separating from the stone ; juicy, sweet, and of delicate, pleasant flavour. Stone long, compressed, point- ed at both ends. 2. Apricot. Lind. Miller. Apricot Plum of Tours. Abricotee de Tours. ) Abricotee. $ U ' Yellow Apricot. Branches quite downy, nearly white. Fruit above medium size, roundish, with a deep suture or furrow. Stalk very short, seldom half an inch long. Skin yellow, dotted and tinged with red on the sunny side, covered with a white bloom. Flesh yel- low, rather firm, separates from the stone ; slightly bitter, until fully ripe, when it is melting, juicy, and high flavoured. Ripe the middle of August. This is the true old Apricot plum of Duhamel. The Apricot plum of Thomson is an inferiour, clingstone, oval fruit, (with smooth branches,) fit only for cooking. 3. Byfield. Man. This plum, not having yet borne fruit with us, we can only give its character from the mss. of Mr. Manning. Branches smooth. Fruit small, round ; suture a mere line. Stalk half an inch long, set in an even basin. Skin light yel- low, with red spots around the stem. Flesh yellow, of good fla- vour, adheres to the stone, which is thick. Middle to last o' August. 4. Buel's Favourite. An excellent new plum, raised by that successful growor Isaac Denniston, of Albany, and named after his friend, the dis- tinguished agriculturist, Judge Buel. Branches smooth, reddish. Fruit pretty large, ovate, broad- est towards the stalk. Suture quite distinct far half the cir- cumference. Stalk nearly three quarters of an inch long, rather stout, slightly inserted. Skin pale green, thickly sprinkled with lighter dots, and speckled with a little red next the stalk. Flesh greenish-yellow, rather firm, juicy, and quite rich and high fla- voured, adheres to the stone, which is long and pointed. Last of August. 5. Bingham. §Man. Ken. Thomp. A native fruit, originally from Pennsylvania, and named afte. WHITE OR YELLOW PLUMS. 2"3 the Bingham family, but better known now near Boston, where it is very popular. Fruit large, handsome, productive, and excellent. Branches downy. Fruit an inch and three fourths long, oval, rather widest towards the stalk. Skin deep yellow, somewhat spotted with rich red on the sunny side. Stalk slightly inserted. Flesh yellow, adhering to the stone, juicy, and of rich and delicious flavour. Last of August and first of September. Bleecker's Gage. § Man. German Gage. A fruit of ihe first quality, and the most popular plum in the northern and western portion of this state, being not only ex- cellent, but remarkably hardy, and a good and regular I earer It was raised by the late Mrs. Bleecker, of Albany, about 30 years ago, from a prune pit given her by the Rev. Mr. Dull, of Kingston, N. Y., which he receiv. ed from Germany. The original tree still stands in her garden. It ripens the last of August, from a week to two weeks latei than our Yellow Gage. Branch- es downy. Fruit of medium size, roundish-oval, very regular. Suture scarcely perceptible. Stalk quite long, an inch or more, straight and pretty stout, downy, slightly inserted. Skin yellow, with numerous imbedded white specks, and a thin white bloom. Flesh yellow, rich, sweet, and luscious in flavour. Separates almost entirely from the stone, which is pointed at both ends. Leaves dark green. Easily dis- tinguished from Yellow Gage by Fig. 103. Bleecker's Gage. its longer and stouter stalk. 7. Coe's Golden Drop. Thomp. Lind. P. Mag. Bury Seedling. Coe's Imperial. New Golden Drop. Fair's Golden Drop. Golden Gage. Coe's Golden Drop is worthy of its name, being the largest, Most beautiful, and delicious of late plums. It succeeds admi- 274 THE 1LUM. rably in the middle states, ripening from the middle to the last of September. It bears abundantly, keeps well, and frequently grows larger than the Magnum Bonum. No garden is complete with- out it. It is an English va- riety, raised by a market gardener, in Suffolk, whose name it bears. Branches smooth. Fruit of the largest size, oval, with a well marked suture, on one side of which it is a little more swollen than the other, /he outline narrowing towards the stalk. Skin light yellow, with a number of rich, dark red spots on the sunny side. Stalk nearly an inch long, rather stirF, set on the end of the fruits. Flesh yellow, rather firm, adhering closely to the stone, which is quite Fig. 104. Coe's Golden Drop pointed. Flavour rich, sweet, and delicious. 8. Drap d'Or. Thomp. Lind. Lang. Mirahelle Double. Duh. Wirabelle Grosse. Yellow Perdrigon. The Drap d'Or, or Cloth of Gold, Plum is about the size and figure of the Green Gage, but of a fine golden yellow and ripena a week earlier. Branches slightly downy. Fruit below medium size, round, with an indistinct suture and a dimpled or pitted apex. Stalk slender, half an inch long. Skin rich bright yellow, with a few crimson specks when fully exposed. Flesh yellow, sugary and rich, but sometimes a little dry ; separates freely from the stone. Early in August. 9. Downton Imperatrice. Thomp. Lind. A hybrid, raised by Mr. Knight, from the White Magnum Bonum, fertilized by the Blue Imperatrice. A strong, upright growing tree, and a brisk, sprightly flavoured fruit. Ripens late, and is valuable for preserving. WHITE OR YELLOW PLUMS. 27-1 Brandies long, smooth. Fruit of medium size, oval, narrow . ing a little to the stalk. Skin pale yellow, quite thin. Flesh yellow, melting and sweet when fully ripe, with a little acidity before ; adhering to the stone. Ripens last of September, and hangs some time on the tree. 10. Denniston's Albany Beauty. A good variety. Branches slightly downy. Fruit rather be- low medium size, roundish-oval, with an obscure suture. Skin pale whitish-green, marked with numerous small purplish dots, and covered with a thin bloom. Stalk an inch or more long, slender, very slightly inserted. Flesh yellow, moderately juicy, rich, and sweet, separates from the stone, which is small and pointed. Ripe 24th of August. 11. Denniston's Superb. § An excellent seedling, from Mr. Denniston's famous plum or- chard, near Albany, N. Y., of the Green Gage family, a third larger than the latter variety, and nearly as rich in flavour. Branches downy. Fruit round, a little flattened, and having a distinct suture, often extending quite round the fruit. Skin pale yellowish-green, marked with a few large purple blotches and dots, and overspread with a thin bloom. Stalk rough, three fourths of an inch long, set in a cavity of moderate size. Flesh very thick, (the stone being small,) moderately juicy, with a rich vinous flavour. Stone parts readily, and is roundish and thick. Middle and last of August. 12. Dana's Yellow Gage. Man. A New-England variety, raised by the Rev. Mr. Dana, of Ipswich, Mass. It is a very hardy and healthy tree, and bears abundantly. The flavour good, and rather more sprightly than our common Yellow Gage, though not so luscious. Fruit of medium size, oval, pale yellow, with a very thin bloom, the skin clouded like that of the Imperial Gage. Flesh adheres to the stone, juicy, sweet, with a lively, peculiar fla- vour. Last of August and first of September. 13. Emerald Drop. A variety produced in our own gardens, from a stone of the Washington. It is a rich juicy plum, nearly first rate, and a most abundant bearer. 976 THE PLUM. Branches long and smooth . Frail of medium size, long-oval. Suture strongly marked, and the fruit larger on one of its sides. Skin pale yel- lowish-green, sometimes dull green only, in the shade. Stalk three- fourths of an inch long, inserted with scarcely any depression. Flesh green- ish-yellow, very juicy and rich, ad- heres somewhat to the stone, which is long and pointed. Last of August. 14. Ghiston's Early. A large and handsome (native ?) fruit, resembling, a good deal, the Magnum Bonum or Yellow Egg Plum, but a freestone. Branches smooth, short-jointed. Fruit large, oval, skin clear yellow, with a light bloom. Flesh yellow, separates from the stone, of pleasant fla- vour. Middle of August. 15. Green Gage. § Lang. Lind. Thomp. Fig. 105. Emerald Drop. Bruyn Gage. Bradford Gaffe, Schuyler's Gage ? Wilmot'a Green Gage. New Green Gage. 1 of some late Green Gage. > English Ieleworth Green Gage. | gardens. Burgnon Gage. J ■I of Reine Claude. Grosse Reine Claude. Grosse Reine. Da mas Vert. Sucrin Vert. Veri Bonne. Abricot Vert. Daupbine. of various Frenh garden*. The Green Gage is universally admitted to hold the first rank in flavour among all plums, and is every where highly esteemed. In France, this variety is generally known as the Reine Claude, having, it is said, been introduced into that country by Queen Claude, wife of Francis I. During the last century, an English family by the name of Gage, obtained a number of fruit trees from the monks of Charteuse, near Paris. Among them was a tree of this plum, which, having lost its name, was called by the gardener the Green Gage. It is pronounced, by Lindley, the best plum in England, and we must ad- mit that we have no superiour to it here. ri *- l0& - Grem aa ^ WHITE OR YELLOW PLUMS. 277 The Green Gage is a very short-jointed, slow growing tree, of spreading and rather dwarfish habit. It is an abundant and pretty regular bearer, though the fruit is a little liable to crack upon the tree in wet seasons. Branches smooth. Buds with large shoulders. Fruit round, ratlicr small, seldom of medium size. Suture faintly marked, but extending from the stalk to the apex. Skin green, or yel- lowish-green at full maturity, when it is often a little dotted or marbled with red. Stalk half to three-fourths of an inch long, slendpr, very slightly inserted. Flesh pale green, exceedingly melting and juicy, and usually separates freely from the stone. Flavour, at once, sprightly and very luscious. Ripe about the middle of August. There are several seedling varieties of this plum in various parts of this country — but none superiour or scarcely equal to the old. That known as the Bruyn Gage, which has been dis- seminated from the garden of A. Bruyn, Esq,, of Kingston, N. Y., is only the true Reine Claude, brought by Chancellor Livingston from France. 16. Hudson Gage. A new early plum, which promises to rank among the first, of the season at which it ripens. It is one of the seedlings which Mr. Lawrence, of the city of Hudson, (see Lawrence's Favour- ite,) has had the good fortune to give to the public within a few years. It has some affinity to the Imperial Gage, but ripen3 three weeks earlier. Branches slightly downy. Fruit of medium size, oval, a little enlarged on one side of the obscure suture. Skin yellow, clouded with green streaks under the skin, and covered with a thin white bloom. Stalk short, little more than half an inch long, inserted in a moderate hollow. Flesh greenish, very juicy and melting, with a rich, sprightly, excellent flavour. It separates from the stone, (adhering very slightly,) which is quite small. First week in August, two weeks before the Washington. 17. Hulings' Superb. § Pom. Man. Keyser's Plum. A noble plum, of the largest size, raised from seed by Mr. Kcyser, of Pennsylvania, but first made known to cultivators by Dr. Win. G. Hulings, of the same state. It is as large as the Washington, frequently measuring six inches in circumference, or two and a fourth in diameter, the longest way. In flavour, it is more sprightly than that, plum, having its sweetness relieved by a little acidity, and is scarcely inferiour to the Green Gage, It is productive, und in every wav, a fruit of great merit. 24 278 THE PLTTM. The tree is remarkable for its vigorous growtn, its stout, blum shoots with large shouldered buds, and its fine luxuriant foliage It is a good bearer, especially in strong soils. Branches downy. Fruit very large, globular, a little inclL ning to ovate, with a distinct suture. Stalk three fourths of an inch long, set in a shallow depression. Skin dull, greenish- yellow. Flesh pale greenish-yellow, rather firm, with a rich, brisk, excellent flavour ; partly clinging to the stone. Rioena middle of August. 18. Imperial Ottoman. Thomp. Avery neat, early plum, of good flavour, and a prolific bearer. It has the reputation of having been brought from Turkey, but it is uncertain whether this is correct. Branches slightly downy. Fruit scarcely below medium size, roundish, between Green Gage and the American Yellow Gage in appearance, and having a suture on one side, from the stalk half way down. Stalk downy, slender, curved, three-fourths of an inch long, inserted in a very slight cavity. Skin dull yellow, clouded with darker streaks, and covered with a thin hloom. It adheres considerably to the stone, which is pointed at both ends. The flesh is juicy, sweet, melting, and of very good flavour. It ripens the last of July, or four or five days before the American Yellow Gage. 19. Imperial Gage. § Pom. Man. Ken. Flushing Gage. Thomp. Floy. Prince's Imperial Gage. White Gage, of Boston. Superiour Green Gage. The Imperial Gage has long enjoyed the reputation of one of the most excellent and produc- tive of plums. It was raised at Prince's Nursery, Flushing, N. Y. ; from the seed of the Green Gage, and the fact of the fruit of a single tree near Boston having produced fruit to the value of near fifty dollars, annually, bas often been repeated as a proof of the profit of its cultivation for market. It should be remarked, however, as an exception to the general rule, that it is peculiarly fitted for dry, light soils, where many sorts drop their fruit, and f^. 107. imperial Gag*. WHITE OR YELLOW PLUMS. 279 that in rich heavy soils, like those of Albany, the fruit is ofter insipid. The tree grows freely and rises rapidly, and has long dark shoots and leaves, slightly downy. Fruit rather above medium size, oval, with a distinct suture. Stalk nearly an inch long, slightly hairy, and pretty stout, inserted in an even hollow. Skin pale green, until fully ripe, when it is tinged with yellow, show. ing a peculiar marbling of dull green stripes, and covered with copious white bloom. Flesh greenish, very juicy, melting, and rich, with a very sprightly, agreeable flavour. In some situ- ations it adheres to the stone, but it generally separates pretty freely. The latter is oval, and pointed at both ends. It is a great and regular bearer, and the fruit is therefore improved by thinning, when half grown. Ripens about the 1st of September or a week later than the Washington. 20. Jaune Hative. Thomp. Lind. O. Duh. Early Yellow. Jaune de Catalogne. Catalonian. Prune de St. Barnabe. White Primordian. D'Avoine. Amber Primordian. The earliest of plums, which is its chief recommendation. It is a very old variety from Catalonia, and the south of France, and has been in cultivation more than two hundred years. It is a pretty little fruit, and i largest of all plums, and has a peculiar bronze gold colour. * There is a great proppiv ity for calling every plum of merit a Gace, in this part of the country. As this has no resemblance whatever to the originr 1 type of this class, we drop that part of its name. WHITK JR YELLOW PLUMS. 283 Branches stout and smooth. Fruit very large, oval, flattened at both ends. Skin bronze yellow, marked with roughish white dots, and clouded with purplish red near the stalk. The latter is three- fourths of an inch long, rather rough, in- serted in a narrow round cavity. Flesh deep yel- low, a little coarse grain- ed, but with acid flavour when fully ripe. It ad- heres a little to the stone, which is much compress- ed and furrowed. Ripena the last of August. 28. Saint Martin's Quetsche. Thomp. A very late variety of Prune, recently introdu- ced from Germany, and likely to take its place among the select sorts. Hardy and a good bearer. Branches smooth. Fruit Fig. 111. Orange Plum. of medium size, ovate, or considerably broadest towards the stalk. Skin pale yellow, covered with a white bloom. Flesh yellowish, with a rich and excel- lent flavour, and separates readily from the stone. The tree is a good bearer, and the fruit hangs a long while on the tree, but we fear that to the northward of this it may not come to full maturity every season. Ripens the first of October, and will hang a month. 29. Saint Catherine. § Thomp. Lind. O. Duh. Among the fine old varieties of late plums, the St. Catherine is one of the most celebrated. In Francs it is raised in large quantities, in some districts making the most de- Fig- 11*2- St. Catherine. 284 THE PLUM. licate kind of prunes. It is also much esteemed for preserving, and is of excellent quality for the dessert. It boars regularly, and abundantly in this part of the country, and deserves a place in every good garden. Branches smooth, upright, rather slender. Fruit of medium size, obovate, narrowing considerably towards the stalk, and having a strongly marked suture on one side. Stalk three- fourths to an inch or more long, very slender, inserted in a slight cavity. Skin very pale yellow, overspread with thin white bloom, and occasionally becoming a little reddish on the sunny side. Flesh yellow, juicy, rather firm, and adheres to the stone ; in flavour it is sprightly, rich and perfumed. Ripen.' the middle and last of September. 30. Siamese. A curious growing variety, as its name indicates, in pairs, attached on one side, and hanging by a common stalk. Nearly all the fruit on the tree exhibits this peculiarity, and grafts taken from it continue its habit. The original seedling tree stands in the garden of Win. Roe, Esq., of this place. Branches long, slender, and smooth. Fruit mostly in pairs, distinct, but closely joined on one side, medium sized, obovate. Skin pale yellow, with a white bloom. Stalk rather long and slender, slightly inserted. Flesh yellow, juicy and sprightly, of second rate flavour, and adheres to ihe stone. Bears abun- dantly, and ripens about the 10th of September. 31. Washington. § P. Man. Thomp. Lind. Bolmar. Bolmor's Washington. New Washington. Franklin. The Washington undoubt- edly stands higher in general estimation in this country, than any other plum. Although not equal to the Green Gage and two or three others, in high flavour, yet its great size, its beauty, and the vigour and hardiness of the tree, are qualities which have brought this noble fruit into notice every where. The parent tree grew originally on De- lancey's farm, on the east side WHITE OR YELLOW PLTj^S. 28? of the Bowery, New-York, but being grafted with anothei sort, escaped notice, until a sticker from it, planted by Mr. Bolmar,* a merchant in Chatham-street, came into bearing about the year 1818, and attracted universal attention by the remarkable beauty and size of the fruit. In 1821, this sort was first sent to the Horticultural Society of London, by the late Dr. Hosack, and it now ranks as first in nearly all the European collections. The Washington has remarkably large, broad, crumpled and glossy foliage, is a strong grower, and forms a handsome round head. Like several other varieties of plum, the fruit of this, especially in sandy soils, does not attain its full perfection until the tree has borne for several years. We have measured them very often six inches in circumference, and once from Mr. Bol- mar's original tree, seven and a quarter inches. Wood light brown, downy. Fruit of the largest size, round- ish-oval, with an obscure suture, except near the stalk. Skin dull yellow, with faint marblings of green, but when well ripen- ed, deep yellow, with a pale crimson blush or dots. Stalk scarcely three-fourths of an inch long, a little downy, set in a shallow, wide hollow. Flesh yellow, firm, very sweet and lus- cious, separating freely from the stone. Stone pointed at each end. Ripens from about the middle to the last of August. 32. White Imperatrice. Thomp. Lind. P. Mag. White Empress. Imperatrice Blanche. O. Duh. The White Imperatrice is but little known in this country. In the habit of the tree, appearance and flavour of the fruit, and season of maturity, it strongly resembles the St. Catherine, but is a freestone. It is not equal to the latter in flavour, though esteemed by some persons, neither does it hang well after ripening. Branches smooth. Fruit of medium size, obovate, a little flattened at the ends, suture rather obscure. Skin bright yel- low, covered partially with a thin white bloom, and spotted with a little red. Stalk a little more than half an inch long, set in a narrow cavity. Flesh yellow, very juicy, crisp, sweet, and quite transparent in texture ; separates freely from the stone, which is small and oblong. Ripe early in September. * Which he purchased of a market woman THE l'LUM. 33. AVhite Magnum Bonum. Thomp. Lind. Eig Plum. Yellow Egg. While Egg. >I ignum Bonum. Yellow Magnum Bonum. ") ofminy While Mogul. Knglish Wenworlh. y gardens. White Imperial.* Whits Holland. [of American ] gardens. Dame Arabert. D;ime Amhert blanche. Dame Ambert jauue. Iraperiale blanche. Grosse Lui ante. of the French. The White Magnum Bonum, or Egg Plum, as it is almost universally known here, is a very popular fruit, chiefly on ac- count of its large and splendid appearance, and a slight acidity, which renders it admirably fitted for making showy sweetmeats or preserves. When it is raised in a fine warm situation, and is fully matured, it is pretty well flavoured, but ordinarily, it is considered coarse, and as be- longing to the kitchen, and not lo the dessert. Branches smooth, long. Fruil of the largest size, measuring six inches in its longest cir- cumference, oval, narrowing a good deal to both ends. Suture well marked. Stalk about un inch long, stout, inserted, with- [out cavity, in a folded border. ISkin yellow, with numerous 'white dots, covered with thin white bloom — when fully ripe, of a deep gold colour. Flesh yellow, adhering closely to the stone, rather acid until very ripe, when it becomes sweet, though of only second rate (la- Fig. lit. White Magnum Bonum. vour. Stem lone, and pointed at both ends. A. pretty good bearer, though apt, in light soils, to drop from the tree bsfore matured. Middle of August. * There is really no practical difference between the White, and the Yellow Magnum Bonum. The fruit, is precisely similar in appearance and quali'y though the growth of the two trees may not fully agree. WHITE OR YELLOW PLUMS. 287 34. White Damson. Thomp. Lind. Late Yellow Damson. Shailer's White Damson. White Prune Damson. White Damascene. A very pretty and pleasant little plum of the damson class. Tn England it is thought of very little value, except for preserving, but here, where it matures more perfectly, it becomes a very pleasant table fruit, and from its lateness, may be considered a very desirable variety. The long slender branches are loaded, so as to be pendant, with the weight of the abundant rich clusters of fruit. Branches smooth, and of thrifty growth. Fruit small, about an inch long, oval. Skin pale yellow, with a white bloom, and sprinkled with reddish brown spots at maturity. Stalk rather more than half an inch long, downy, inserted without depres- sion. Flesh adheres closely to the stone, yellow, and when fully ripe, of a rich, sprightly, sub-acid, agreeable flavour. Ripens about the last of September, and will hang, shrivelling some- what, until severe frosts. 35. White Perdrigon. Thomp. Nois. Perdrigon hlano. O. Duh. M.iitre Claude. Brignole ? Avery sugary plum, which is largely cultivated in Provence, along with the Brignole, fir drying, to form the celebrated Brignole prunes — so called from the little town of that name. Thompson, indeed, makes 1 his and the Brignole synonymous, but the French consider them distinct, the Brignole being larger, rather yellower, and dryer. It is probable that the difference is veiy slight. Branches downy. Fruit middle sized, oval, narrowing to- wards the stalk. Skin pale greenish-yellow, with numerous small white dots, and a few red spots on the sunny side — thinly coated with blonm. Stalk three-fourths of an inch long, slenuer. Flesh pale yellow, very sweet with a slight perfume, and ad- heres to the stone. Ripens last of August. 36. Yellow Gage, Prince's. § P. Man. American Yellow Gage, (oj some.) White Gage, (of some.) The Yellow Gage was raised, so long ago as the year 1783, oy the elder Mr. Prince, of Flushing, L. T. It is very common on the Hudson river, but we do not find any description of it in Manning or Ken rick. We have noticed that it is sometimes confounded, at Boston, with the Imperial Gage, which is really THE PLUM. quite distinct. Its great hardiness and productiveness, joined t« its rich sugary flavour, make it a favourite sort. There is a tree in the gardens here, thirty years old, which still bears most excellent crops annually. Branches smooth, short-jointed, with glossy leaves, and form- in^ a lanre spreading head. Fruit a little above medium size, oval, rather broadest towards the stalk. Suture a mere line. Skin golden yellow, a little clouded, and covered with a copious white bloom. Stalk an inch long, in- serted In a small round cavity. Flesh deep yellow, rich, sugary and melting, though sometimes rather dry ; parts freely from the stone. Ripens rather early, about the first week in August. The growth of this plum is not only very different from the Im- perial Gage, but the fruit of the latter is readily distinguished by its abundant juiciness, its green- ish colour, and ihe superiour sorightliness of its flavour. Fig. 115. Prince's Yellow Gage. 37. Yellow Gage, [of the English.] Thomp. Little Queen Claude. Mill. Lind. Petiie Heine Claude. O. Duh. Reini Claude blanche. petite espece. Small Green Gage. ) of some (Sonne's Green Gage. [ English White Gage. ) gardens. This plum, formerly known, we believe, as the Little Queen Claude, but which has now received the soubriquet of Yellow Gage, we suppose for good reasons, from the head of the fruit department, in the London Horticultural Society's garden, is an old French variety, described by Duhamel. It is of smaller size than the true Green Gage, much inferior in flavour, and does not appear to us much worthy of cultivation, when that plum, the Jefferson, and Lawrence's Favourite can be had. Branches smooth and rather long. Fruit below medium size, round, with a distinct suture on one side. Stalk half an inch long, rather slender, inserted in a slight hollow. Skin pale yel- lowish-green, speckled with a few reddish dots, and overspread with a good deal of bloom. Flesh pale yellow, sweet, ana pleasant, separates freely from the stone. Ripens about the middle of August. BKX> OR POIiPLE PLUMS. 239 Class II. Red, Blue,, or Purple Plums. 38. Abricotee Rouge. Thomp. O. Duh. Nois The Abricotee Rouge, or Red Apricot plum, is a French va. riety, of rather pretty colour, but indifferent in flavour, and not comparable to several of our native sorts. Branches smooth. Fruit of medium size, oval, considerably flattened at each end. Stalk nearly an inch long, set in a slight cavity. Skin of a fine clear red in the shade, violet in the sun, covered with an abundant blue bloom. Flesh orange colour, sweet, but rather dry, and without much flavour; separates freely from the stone. Ripens the last of August. 39. American Wheat. A singular little plum, of second quality, received by us from the late Robert Manning. Branches slender, smooth, leaves quite small and light coloured. Fruit quite small, of the shape of a small bullet, dropping from the tree when ripe. Skin pale blue, covered with a white bloom. Stalk slender, half an inch long. Flesh greenish, melting, juicy, and sweet, adheres to the stone. Last of August. Bears abundantly. 40. Blue Gage. Lind. Mill. Azure Hative. Thomp. Black Perdrigon. Little Blue Gage. An ordinary little round blue plum, the Azure HAtive tf the French, of sweet and pleasant flavour, and very hardy, but the most indifferent of all the Gages. It bears most abundant crops every season, and we have found the seedlings to make good stocks. Branches slender and downy. Fruit quite small and round, about three quarters of an inch in diameter. Skin dark blue, covered with light blue bloom. Stalk three fourths of an inch long. Flesh greenish, juicy, a fittle acid, somewhat rich, and separates from the stone. Ripe the middle of August. 41. Brevoort's Purple. Floy. Ken. New- York Purple. Floy. Brevoort's Purple Bolmar. Brevoort's Purple Washington. Originated by Henry Brevoort, Esq., of New- York, from a 25 290 THE PLUM. stone of the Washington planted in 1819. It is a nandsome and most productive plum, but appears to us to have been over praised as regards its flavour, which is of second quality. Branches long, smooth. Fruit large, oval, suture distinct at the base. Skin reddish purple, or reddish, covered with a violet bloom. Stalk three fourths of an inch long, set in a deep but narrow cavity. Flesh yellowish, soft, juicy, not very sweet, but with considerable vinous flavour, adheres closely to the stone. Ripe the first of September. 42. Blue Perdrigon. Violet Perdrigon. ) . . Blue Perdrigon. \ Ltnd - Perdrigon Violette. O. Duh. Brignole Violette. The Blue Perdrigon is a very old variety, having been intro- duced into England from Italy, as long ago as 1582. It is a sweet and pleasant plum, and is largely employed with the White Perdrigon in making the Brignole prunes. Branches downy. Fruit of medium size, oval, narrowing a little towards the stalk. Skin at first reddish, but becoming purple, sprinkled with many brown dots, and covered with a very thick whitish bloom. Stalk three fourths of an inch long, set in a small cavity. Flesh greenish-yellow, rather firm, sugary, rich and excellent, adhering to the stone. Last of August. 43. Blue Imperatrice. § Thomp. P. Mag. Imperatrice. Lind. Mill. Veritable Impera;rice. Violette. Imperatrice Violette. O. Duh. The true Blue Imperatrice is an admirable plum, one of the finest of the late plums, hanging for a long time on the tree, and may be kept in the fruit room a considerable period after being gathered. It is rich, sugary and excellent. The branches are long, smooth, and slender, and the smaller twigs start out at nearly right angles with the main branches. Fruit of medium size, obovate, tapering most towards the stalk. Stalk nearly an inch long, set in Fig. 116. Blue Imperatrice. a slight hollow. Skin deep purpla RED OR PURPLE PLUMS. 291 covered with a thick blue bloom. Flesh greenish-yellow, pretty firm, rather dry, but quite rich and sugary, adhering closely ta the stone. Ripens in October, and will hang, in sheltered situ- ations, fill the middle of November. The so-called Semtana, or Blue Imperatrice of Boston, has been considered, until lately, as identical with this prnrn. It is an acid, rather harsh fruit, only fit for preserving, aid should not, therefore, be confoundec with the true Blue Imperatrice, which is sweet and excellent. The growth of this spurious tree resembles that of the true Imperatrice, the fruit is oval, narrowing to the stalk, which, however, is scarcely more than half an inch long, very slender, and set without depression. Skin dark blue, with little bloom, flesh rather acid, and adheres to the stone. An abundanl bearer, and hangs till late frosts. This fruit, so well known about Boston, seems to agree with the figure and description of the Imperatrice Violette of the old Duhamel, and we doubt, therefore, the identity of the Engl is!) and French Plums of this name. Duhamel, even in the dryei and finer climate of France, only says, " assez douce pour uiip Prune tardive." This will apply to the Imperatrice or Semiana of Boston, but not to the Blue Imperatrice of the English. 44. Cooper's Large. Coxe. Thomp. Cooper's Large Red. Cooper's Large American. La Delicieuse ? Lind. Coxe who first described this plum, says it was raised by Mr Joseph Cooper, of New. Jersey, from a stone of the Orleans. He considers it as a fine large plum, but exceedingly liable to r ot upon the tree, and we learn from Mr. Ives, of Salem, thai the same complaint was made by former cultivators of this sort in his neighbourhood, where it is now nearly abandoned. It ceems to be scarcely known now in this country — that is to say, in gardens* — as we have made diligent search for it, the last two yeais, without being able to obtain the fruit of the true sort. Lindley describes a plum, La Deliceuse, as having been brought from New Jersey about 1815, and which was sold by Mr. Kirke, for a guinea a plant. And Mr. Thompson gives this fruit as identical with Cooper's Large. We hope another season to be able to compare the two. Thompson's description of the Cooper's Large is as follows. * Some nurserymen h^re, we regret to ray, do not scruple to fill large cataloguei with the namts of varieties which have no corresponding existence in theii grounds. 293 THE PLUM. Branches smooth. Fruit purple, oval, of medium size, sepa- rates from the stone, of second quality, ripens at the end of September, and a great hearer. Coxe describes it as ripening in August, and of the largest size. The following is Lindley's description of La Deliceuse, which we give in order to assist in identifying the two, if they prove really distinct. Branches long and smooth. Fruit oval, about two inches long, and one and three quarters in diameter. Su- ture rather broad, shallow, swelled a little more on one side than on the other. Stalk an inch long, slender, slightly inserted. Skin pale yellow on the shaded side, but in the sun deep purple full of brown specks. Flesh yellow, and separates from the stone. Juice peculiarly rich and abundant. Ripe in October, with the Imperatrice. 45. Columbia. § Columbian Gage. A noble plum, a contemporary of the Lawrence's Favourite, already described, and like that, raised by Mr. Lawrence, of Hudson, from a pit of the Green Gage. It is a superb looking, and a rich flavoured variety — undoubtedly one of the finest of the large dark coloured plums. The tree is re- markable for its very stout blunt shoots, large roundish leaves, and the spreading horizontal form of its head. It is also highly productive. Brandies and upper side of the leaves downy. Fruit of the largest size, six or seven inches in circumference, nearly globular, one half rather larger than the other. Skin brownish purple, dotted with numerous fawn-coloured specks, and covered with much blue bloom, through which appears a red- dish brown tint on the Fig. 117. Columbia. shaded side. Stalk about an inch long, rather stout, inserted in a narrow, small cavity. Flesh orange, not very juicy, but RED on \. Ri'LK PLUMS. -^98 when at full maturity, very rich, sugary and excellent ; it sepa- rates freely from the stone, except a little on the edge.. The 6tone is quite small and compressed. Last of August. 46. Corse's Admiral. A rather large, light purple plum, which, like the two or three following ones, was raised by Henry Corse, Esq., an intelligent cultivator, of the neighbourhood of Montreal, Canada. They are all well adapted to a northern climate. Branches quite downv. Fruit above medium size, oval, or a little ohovate, considerably enlarged on one side of the suture. Skin light purple, covered with a pale lilac bloom, and dotted with yellow specks. Stalk nearly an inch long, hairy, slightly inserted. Flesh greenish-yellow, juicy and sprightly, hut se- cond rate in flavour, and adhering closely to the stone. A pro- lific tree. September. 47. Corse's Field Marshal. Handsome in appearance. Skin lively purplish red. Fruit rather large, oval. Stalk rather slender, three fourths of an inch long, slightly inserted. Flesh greenish yellow, juicy, hut a little tart, adheres closely to the stone, which is long, and pointed at both ends. Ripe middle and last of August. 48. Corse's Nota Bene. Ken. This is the best of Mr. Corse's varieti s that have heen proved in the United States. Branches smooth. Fruit of rather large size, round. Skin pale lilac or pale brown, often dull green on the shaded side, with much light blue bloom. Stalk half an inch long, set in a round hollow. Flesh greenish, rather firm, juicy, sweet and rich, and separates from the stone. The tree is a very greal bearer, and is very hardy. Firs', of September. 49. C::uger's Scarlet. § Cruger's. Cruger's Seedling. Cruger's Scarlet Gage. An exceeding delicate and beautiful dessert fruit, raised from peed, by Henry Cruger, Esq.. of New-York, and first dL.emi- nated from the gardens here. Its mild and agreeable flavour is preferred by many who do not like the more luscious plums, and its sure and abundant crops render it a favourite on light soils, where the curculio destroys many less hardy. Mr. Ives in- 25* 294 THE PLUM. Fig. 118. Crugrr's Scarlet. well after ripening. Last of August. forms us, that with him, it is less liable to drop from the tree than any other sort. Brandies downy. Fruit rather larger than a Green Gage, roundish- oval, with an obscure suture. Skin, when fully exposed, a lively red, but usually a bright lilac, covered with a thin bluish bloom ; and speckled with numerous golden dots ; in the shade it is pale fawn-coloured on one side. Stalk half an inch long, sot in a shallow depression. Flesh deep orange, not very juicy nor rich, but with a very agreeable, mild, sprightly flavour. It hangs 50. Cherry. Thomp. Coxe. Farly Scarlet. Myrobo'an. "1 Virginian Cherry. [of European De Virgmie. J gardens. D'Aniirii|ii' Konge.J Prumifl Myrnhnlana. O. Duh. Lind. Pnwitlf Cerasifera. Pursh. Miser Hum, of Hoffy. The Cherry Plum, or Early Scarlet, is a very distinct species. It has been considered a native of this country, but we doubt this, and think, with Pursh, that it is only found here in the neighbourhood of houses. The tree grows pretty rapidly, forms a small, bushy head, and is easily recognized by the slender- ness of its branches, and the smallness of its leaves. It bears the greatest profusion of snowy blossoms in the spring, which from the early date at which they appear, are rather liable to be cut off by frost. There are several varieties produced from seed, but that most common here, is round, about an incli in diameter, of a lively red, with very little bloom, and a very slender, short stem, set in a narrow cavity. On the trees they resemble cherries, rather than plums. The flesh is greenish, melting, soft, very juicy, with a pleasant, lively, sub-acid flavour — neither rich nor high flavoured, and adheres closely to the stone. The stone is oval, and pointed. It ripens about the middle of July, before most other plums, and this, and its pretty appearance at the dessert, are its chief merits. Branches smooth. The common cherry plum, or Myrobolan, of Europe, is RED OR PURPLE PLUMS. 295 rather larger, and shaped like a heart. In all other respects the same. Golden Cherry Plum. Mr. Samuel Reeve, of Salem, New- Jersey, has produced a seedling of the cherry plum, which is worthy of notice.* It is heart-shaped, yellow, speckled with scarlet in the sun, but of a glossy waxen yellow in the shade. The habit of the tree is exactly that of the common cherry plum, but as it is a very abundant bearer, and ripens early in July, Mr. R. has found it one of the most profitable plums for the market. It is worthy of more extensive trial. 51. Coe's Late Red. § Thomp. Lmd. Saint Martin. ) of the Saint Martin Rouge. { French. Prune de la St. Martin. Noia This plum (which should properly be called the St. Martin's, though as it was also claimed to have been raised by an English nurseryman, it seems difficult to rid it of that title,) proves, with us, to be an exceedingly valuable, late variety. Indeed, it is sc late, that we fear, to the north of this, it would not come to ma- turity. It grows vigorously, bears regularly and heavily, and would prove a valuable market fruit. The flavour is excellent. Branches downy. Fruit of me- dium size, nearly round, with a well / marked suture running along one side. Skin light purplish red, with a thin blue bloom. Stalk pretty stout, three-fourths of an inch long, set nearly even with the surface. Flesh yellowish, rather firm and crisp, juicy, with a rich vinous flavour, separating almost entirely from the Fig. 119. Cor* Late Red. stone. October and November. 52. Cheston. Thomp. Lind. Matchless. Lang. Diapree Violetto. ) ac. to Violet Diaper. \ Thomp. A pleasant, early pium, but superseded now by better ones. Branches downy. Fruit rather small, oval. Skin dark purple, * Described in Hofly's Orchardist's Companion, (Philadelphia,) as the markei run. THE I'LU:-I. with a blue bloom. Stalk quite short, set without depression. Flesh yellow, firm, sweet, and rather sprightly, separating from the stone. Last of July, and first of August. 53. Denniston's Red. A strikingly handsome, new seedling, which has newly come into bearing, in the celebrated plum orchard of the gentleman whose name it bears, at Albany. Branches smooth, dark coloured. Fruit rather large, round. ish-oval, narrowed towards the stalk. Suture running half round. Skin of a beautiful light red, sprinkled with many small, fawn coloured dots, and dusted with a very light bloom. Stalk very long and slender, slightly inserted. Flesh ambeT colour, juicy, rich, and sprightly, with an excellent flavour. It separates from the stone, which is small, oval, and compressed. Last of August. 54. Domine Dull. § Floy. Thomp. German Prune. Dutch Prune. Dutch Quetzen. Man. and of some American gardens. This good American prune was raised from a seed brought from Holland, by the Rev. Mr. Dull, a Dutch minister, who afterwards resided at Kingston, N. Y. The parent tiee was the common Dutch prune, which this strongly resembles. The same gentleman's little parcel of plum stones from u fader - land," it will be remembered, gave origin to Bleecker's Gage, one of the finest of our yellow varieties. Branches long and smooth. Fruit of medium size, long- oval, with little or no suture. Skin very dark purple, nearly black, dusted with some blue /bloom. Stalk nearly an inch I long, inserted with very little / cavity. Flesh yellow, quite juicy at first, but if allowed to hang on the tree becomes dry, rich and sweet ; it adheres closely to the stone. A pro digious bearer, and a really Kg. i'iti. Domine Dull. good fruit. September. »ED OR PURPLE PLUMS. 9b f 55. Damson. Thomp. Common Damson. Purple Damson. Black Damson. Early Damson, {of many.) The common, oval, blue Damson is almost too well known to i eed description, as every cottage garden in the country con. tuins this tree, and thousands of bushels are annually sold in the market for preserves. The tree is enormously productive, but in the hands of careless cultivators is liable to be rendered worthless by the knots, caused by an insect easily extirpated, if the diseased branches are regularly burned every winter or spring. Branches slender, a little thorny and downy. Fruit small, oval, about an inch long. Skin purple, covered with thick blue bloom ; flesh melting and juicy, rather tart, separates partially from the stone. September. As the Damson is frequently produced from seed^ it varies somewhat in character. The Shropshire or Prune Damson is an English purple va- riety, rather obovate in figure, but little superiour to our com- mon sort. The Sweet Damson resembles the common Dam- son, and is but slightly acid. The Winter Damson is a valuable market sort, from its extreme lateness. It is small, round, purple, covered with a very thick light blue bloom ; flesh greenish, acid, with a slight astringency, but makes good preserves. It bears enormous crops, and will hang on the tree till the middle of November^ six weeks after the common Damson, uninjured by the early frosts 56. Duane's Purple. § P. Man. Ken. A superb looking purple fruit of the largest size, and of very fair quality, — occasionally, in warm dry seasons, first rate. It was originally grown by James Duane, Esq., of Duanesburgh, N. Y., and probably sprung from a serd of the Purple Magnum Bonum. We have seen this fruit, about Albany, confounded with the variety just mimed. The tree is easily known by the rray appearance of the wood, and large leaves, which are un- usually woolly on the under surface. It is a highly attractive dessert fruit, ripening rather before the plum season, and bearing well. 898 THE PLTTM. Branches very downy. Fruit very large, oval or oblong, considerably swol- len on one side of the suture. Skin reddish-pur- pie in the sun, but a very pale red in the shade, sparingly dotted with yel- low specks, and covered with lilac bloom. Stalk three- fourths of an inch long, slender, spt in a nar- row cavity. Flesh amber coloured, juicy, sprightly, moderately sweet, adheres partially to the stone. Ri- pens with the Washington, (or a little before,) about the 10th of August. Fig. 121. Dunne's Purple. 57. Diamond. Thomp. Man. A very large plum, but exceedingly coarse in flavour, and of no value, except for cooking. It grows thriftily and bears regularly and abundantly with us, and is very showy on the tree, but it is, otherwise, scarcelv third rate. It was raised from seed, by an Englishman, in Kent, named Diamond. Branches long, downy. Fruit of the largest size, oval, shaped like an Egg Plum or Magnum Bmum. Skin black, covered with a blue bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, coarse-grained, and rather dry — a little acid, and without flavour ; separates from the long pointed stone. [The author of the American Orchardist says, " flavour superior !"] 58. Diapree Rouge. § Thomp. Poit. O. Duh. Itorhe Corbon. Mimms. Imperial Diadem. nc. to Thomp. The Diapree Rouge, or Red Diaper, is a very large ana handsome French plum. Mr. Thompson considers it synony- mous with a fine English variety, better known here as the Mimms, or Imperial Diadem. As the Mimms plum has been fully tested by us, and proves to be a first rate fruit in all re RED OR PURPLE TLUMS. 299 spects, in this climate, we give the following description and outline diawu from the fruit, as produced by us. A rather slow grower, branches almost smooth. Fruit large, obovate. Skin of a reddish-purple, with a few golden specks, and a light blue bloom easily rubbed off. Stalk three-fourths of an inch long, slender, hairy, slight- ly inserted. Flesh pale green, juicy, very melting, rich and delicious; separa- ting; from the stone, which is quite small. Last of August. The Diapree' Rouge is described by Poiteau as having a thick, rather bit- ter skin, exactly the op- posite to that of the fruit we have described. It is probable, however, that our climate, more favour- able for the plum, may produce it in greater per- Fig. 122. Red Diaper. feCtlOn. 59. Elfrey. Coxe. Man. Elfry's Prune. A native plum, first described by Coxe. It belongs to the class of prune plums, with dry, sweet flesh, and is much es- teemed by many persons. The tree is thrifty, with rich glossy leaves, and bears to a fault. Branches smooth. Fruit rather below medium size, oval. Skin blue. Flesh greenish, very sweet, dry and firm, parting very freely from the stone — indeed, often splitting open when fully ripe. 60. Fotheringham. Thomp. Lind. Mill. Sheen. Grove House Purple. An old English plum of good quality. It is not unlikely that it originated at Sir William Temple's seat — Sheen, in Surrey, where, according to Lindley, it was grown before 1700, under the name of the Sheen plum. Branches smooth. Fruit of medium size, obovate, with a 300 THE PLTTM. distinct suture. Skin purple, where exposed, but in the shad« reddish, spiinklel with small specks, and covered with a pale blue bloom. Stalk an inch long. Flesh pale greenish-yellow, juicy, sprightly, and rich, separating from the stone. Ripens about the middle of August. 61. Frost Gage. § Pom. Man Frost Plum. A most valuable late plum, scarcely yielding to any other late variety in ihe excellence of its flavour. It appears to have ori- ginated in Fishkill, Dutchess co., N. Y., where it has, for many vears past, been most extensively cultivated for market. Before fully ripe it abounds with sprightly, sub- acid juice, and is highly esteemed for preserving, and when mature is a sweet and luscious fruit for the dessert. It will hang on the tree till very late frosts. The tree is a tall upright grower, with smooth and rather slender shoots, and bears abundantly. The fruit is in perfection about the first of October, and from its lateness and good quality commands from two to five dollars a bushel, even when hundreds of bushels are sent to New- York market at once.* Branches smooth. Fruit rather below Fig. 123. Frost Gage. medium size, roundish-oval, with a distinct suture on one side. Skin deep purple, with a few brown specks, and a thin bloom. Stalk half to three-fourths of an inch in length, inserted with little or no depression. Flesh greenish-yellow, juicy, sweet, rich and melting, adhering to the stone. 62. Goliath. Thomp. Lind. Caledonian, (of some.") Saint Cloud. Steens's Emperor. Wilmot's late Orleans. A large and handsome plum, not quite first rate, but well de- serving cultivation. It is easily distinguished from the Necta rine plum, with which it has been confounded by its gray, very downy shoots. It bears fine crops. * Eighteon hundred dollars have been received by a single farmer in thw vicinity, for a single season's crop of this plum. Hating some affinity to the Damson, it is, in some districts, liablo to the knots, but trifling core will soofl banish this enemy. RED OR PURPLE PLUMS. 301 Fruit large, roundish oblong, enlarged on one side of the suture. Skin a fine deep red, approaching purple, a little paler in the shade, dusted with a thin blue bloom. Stalk three quar- ters of an inch long, deeply inserted in a well marked hollow. Flesh yellow, adheres considerably to the stone, rather juicv with a brisk, sprightly flavour. Last of August. 63. Gwalsh. Thomp. A fruit little known out of New-Jersey, where, we believe, i is a native. We received it from Thomas Hancock, of Burling ton, N. J. It is large, showy and prolific, and about the quality of the Red Magnum Bonum. Branches nearly smooth. Fruit large, regularly formed, obo- vate, with scarcely any suture. Skin rich, dark purple, cover- ed with blue bloom. Stalk rather slender, not quite an inch long, slightly inserted. Flesh yellow, juicy, of sprightly fla- vour, mixed with a slight acid, and adheres to the stone. Second quality. Middle of August. 64. Holland. Pom. Man. Ken. Blue Holland. Holland Prune. A pleasant, late plum, of second quality, handed down from the old Dutch gardens of New-York, and perhaps, originally brought over by the first settlers of that city. Branches downy, rather slender. Fruit round, slightly flat- tened. Skin blue or light reddish-purple, covered with a blua bloom. Stalk set in a small cavity. Flesh juicy, meltingj sweet and pleasant, separating freely from the stone. It hangs a long while on the tree, to which the stalk adheres rather closely, ripening from the last of August to the middle of Sep- tember. 65. Horse Plum. Thomp. Floy. Large Early Damson. ) of Prinee Sweet Damson. ) and Ken. A very common and inferiour fruit, .which reproduces itself irom seed, and is almost naturalized in the gardens of the middle 6tates. The seedlings make good stocks for tho nursery. Branches downy. Fruit of medium size, oval, with a deep suture on one side. Skin purple in the sun, reddish on the Bhaded side, with blue bloom. Flesh greenish-yellow, rather dry and acid, separates from the stone. Last of August. 26 302 THE PLUM. 6B. Howell's Early. This is a very desirable early fruit, ripening about the 20th of July, a few days before the Morocco. It takes its name from Mr. B. Howell, of Newburgh, N. Y., who brought the paren tree when a sucker, from Virginia. It appears to us unlike any other described variety. The fruit is remarkably fragrant. Wood slender, gray and downy. Leaves small, oval, downy. Fruit rather below medium size, oval, without any suture, a little angular. Stalk slender, three fourths of an inch long, set even with the surface. Skin light brown, often greenis-h-yellow on the shaded side, covered with a thin blue bloom. Flesh am- ber coloured, melting, juicy, with a sweet and perfumed flavour, separates from the stone, which is quite small and oval. Very productive. 67. Ickworth Imperatrice. § Thomp. Knight's No. 6. The Ickworth Imperatrice was raised by Mr. Knight, pf Downton Castle, and is a hybrid between Blue Imperatrice and Coe's Golden Drop. It is one of the numerous recent and valu- able additions to the class of late plums, prolonging this form- erly fleeting fruit the whole autumn. It hangs a long while on the tree, and if gathered and wrapped in soft paper, will keep many weeks — much longer than any other variety, and is, per- haps, one of the best late dessert sorts. Branches smooth. Fruit rather above medium size, obovate. Skin purple, peculiarly traced or embroidered with streaks of golden fawn colour. Stalk moderately long and thick. Flesh greenish-yellow, sweet, juicy and rich, mostly adhering to the stone, which is rather small. Ripens early in October, and may be kept till Christmas, gradually becoming dryer and more sugary. It will, even if laid away in paper in a dry place, be- come an excellent prune, and it has been found in this state, and with an excellent flavour, the next summer. 6S. Italian Damask. Lind. Damas d'ltalie. O. Duh. Thomp. Branches smooth. Fruit middle sized, nearly round, a little flattened at the base, and having a well marked suture extending from the stalk to the apex. Stalk half an inch long, slender, inserted in a small round cavity. Skin violet, becoming brown when fully ripe. Flesh yellowish-green, firm, and separates clean from the stone. Juice very sweet and high flavoured. Stone oval, rather thick. End of August. [Lindley's Guide.] RED OR PURPLE PLUMS. 303 To this we will add that the Morocco (with downy shoots) is oAen mistaken for this plum in this country. 69. Lombard. Ken. Bleecker's Scarlet. Beekman's Scarlet, The Lombard is an exceedingly pretty plum, of pleasant (la- vour, and it has qualities that will always make it popular ; — great hardiness and productiveness, and the power of holding its fruit uninjured in those light sandy soils where most other sorts are punctured and fall by the curculio. It was called the Lombard plum by the Massachusetts Horti- cultural Society, in compliment to Mr. Lombard, of Springfield, Mass., who first brought it into notice in that state; and it is said to have been received by him from Judjie Piatt, of Whitesborough, N. Y., who raised it from seed. But it was previously well known here by the name of B/eecker's Scarlet. Never having been described under that name, how- ever, we adopt the present title. The tree has strikingly crumpled leaves, thrifty, bright purple, glossy shoots, and grows with much vigour. Branches smooth. Fruit of medium size, roundish-oval, slightly flattened at either end ; suture obscure. Stalk quite slender, scarcely three-fourths [of an inch long, set in a broad, ab- ruptly narrowing cavity. Skin deli- cate violet red, paler in the shade, dot- ted with red, and dusted thinly with bloom. Flesh deep yellow, juicy, and pleasant, but not rich ; adhering to the Fig. 124. Lombard. stone . Middle and last of August. 70. Long Scarlet Scarlet Gage. Red Gage, (incorrectly, of some.) A bright red, oblong fruit, very handsome upon the tree, which usually hangs heavy laden with its fruit. It is a native of this ftart of the Hudson, and has been disseminated by us. It is a ittle tart, and of second rate flavour, but it is highly valued for the bright red transparent jelly, that is made from the fruit, surpassing that of any other variety. Shoots downy. Fruit of medium size, oblong-obovate, swol. len on one side of the suture and tapering to the stalk. Skin bright red in the sun, pule yellowhh-red on the shady side, 30* THE PLUM. covered with a fine lilac bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, juicy, acid at first, but, if allowed to hang, it becomes rather rich and sweet. Tt adheres to the stone. Last of August. 71. Orleans. Lind. Thomp J Monsieur. ) of the Monsieur Ordinaire. S French. Old Orleans. Red Damask. The most popular English market plum, being hardy and uniformly productive. It is not generally cultivated here, being considered a second rate fruit, and is supplanted by better Ame- rican sorts. As a kitchen fruit, it is chiefly esteemed. Branches gray, and very downy. Fruit middle sized, round, a liitle enlarged on one side of the distinct suture. Skin dark red, becoming purple in the sun. Stalk little more than half an inch long, set in a wide hollow. Flesh yellowish, sweet, mixed with acid, and separates freely from the stone. Ripens a l.ttle after the middle of August. 72. Orleans, Early. Thomp. Lind. New Early Orleans. Monsieur Ilatif. "| New Orleans. Monsieur Hatif de i of the Grimwood's Early Orleans. Moiuinoi ency. f French. Hampton Court. J The Eatly Orleans is very near like the foregoing in all re- spects, except that it ripens ten days earlier — about the first of August here, with the Morocco — which makes it far more desi- rable. Branches downy. Fruit of the size and colour of the common Orleans, a little more oval, and with a more shallow suture. Stalk sometimes half an inch long and stout, some- times longer and more slender, set in a moderate hollow. Skin a little marbled. Flesh yellowish-green, of brisk flavour, rather richer than the old Orleans, and separates from the stone. A good bearer. Wilmot's New Early Orleans, ( WilmoVs Large Orleans^ &c.,) so strongly resembles the foregoing in appearance, time of ripening, etc., as to be scarcely worthy of a separate description 73. Orleans, Smith's. § Pom. Man.* Violet Perdrigon. ) incorrectly, of some Red 3Iagnum Bonum. \ American gardens. Smith's Orleans, the largest and finest of this class of plums ♦ Described, by an error in *.'r.e Pomological Manual, as a freestone. RED OR PURPLE PLUMS. 303 is a native variety raised from the old Orleans about 20 years ago by Mr. Smith, of Gowanus, Long Island. It is one o. the most vigorous of all plum trees, making straight, glossy, red- dish-purple shoots, seven or eight feet long in the nursery, with dark green, crimped leaves. It bears regularly and well, in almost any soil, its fruit is large and handsome, and has that blending of sweet and acid in its flavour, which renders it, to our taste, one of the most agreeable of all plums. It is deservedly a fa- vourite in American gardens. Fig. 125. Smith's Orleans. Bearing branches smooth, or nearly so. Fruit large, often of the largest size, oval, rather widest towards the stalk, a little irregular, with a strongly marked suture on one side. Stalk quite small and slender, little more than half an inch long, in- serted in a deep narrow cavity. Skin reddish purple, covered with a deep blue bloom. Flesh deep yellow, a little firm, verj juicy, with a brisk, rich vinous flavour, (not sweet and cloy, ing,) and adheres to the stone. Ripens from the 20th to the last of August, and hangs for some time on the tree, becoming very dark in colour. By an error, this variety was sent out from the gardens herf for several years, as the Violet, or Blue Perdrigon, a smaller, and very different fruit, and bears this name still, in some col- lections. 74. Isabella. Thomp. Tl.is is an attractive looking English plum, of a fine red co lour, and of good flavour, though scarcely so beautiful as the coloured plate in the Pomological Magazine would lead one to suppose ; but well worthy of a place in a large collection. Branches quite downy and gray, like those of the Orleans. Fruit medium size, oval, rather narrower towards the stalk. Skin dark dull red in the sun, paler in the shade, and thickly sprink- led with darker coloured dots. Stalk three-fourths of an inch long, a little hairy, set in a moderate hollow. Flesh yellow, rich, juicy, wiih a smart flavour, and adheres to the pointed Btone. Last of August. 26* THE PLUM. 75. Kirke's. Thomp. Lind fvirke's plum is a variety which came to us from England, where it was first brought into notice by Mr. Kirke, the nur. seryman at Brompton. Its excellent flavour and productiveness will bring it into favour bore. The sort usually known in our nurseries under this name, is incorrect. In general appearance it resembles a good deal the Reine Claude Violette, or Purple Gage. Branches smooth. Fruit of medium size, round, with very little suture. Skin dark purple, with a few golden dots, and coated with an unusually thick blue bloom, which adheres pretty closely. Stalk three-fourths of an inch long, inserted in a very slight depression. Flesh greenish-yellow, firm, and very rich in flavour. It separates freely from the stone, which is flat and broad. Ripens the last of August and first of September. 76. Morocco. § Thomp. Lind. Enrly Morocco. Black Morocco. Early Black Morocco Early Damask. Mill. Black Damask. Fors. Italian Damask, (incorrectly, of some.) One of the very best of the early purple plums, ripening at the beginning of August, tpn days before the Washington, and therefore worthy of a place, even in small gardens. It is a moderate bearer. Branches downy. Fruit of medium size, roundish, with a shallow suture on one side, a little flattened at both ends. Skin dark purple, covered \\ "*h a pale thin bloom. Stalk half an inch long, rather stout. Flesh greenish-yellow, adhering slight- ly to the stone, juicy, with a smart, rich flavour, becoming quite sweet at maturity. 77. Nectarine. Thomp. Lind. Caledonian. Pencil Plum. ) incorrectly Howell's Lnrne. Prune Peche. ) of some. Jenkins' Imperial. Louis Philippe. A fine looking fruit, probably of English origin, and confound- ?d by some with the Peach Plum* of the French. Its size, and handsome appearance, will always give it a place in the plum Dtchan 1 , but it must be confessed thai it will h&rdly rank as a first rate dessert fruit, being decidedly inferiour to the Columbia • For the !*■*• Peach Plum, See Supplement. RED OR PURPLE PLUMS. 307 a plum of even larger dimensions. The young trees arc readily known by their straight, large, blunt purplish shoots, nearly smooth, and not gray and downy, like those of the Goliath. Fruit of the largest size, regularly formed, roundish. Stalk about half an inch long, rather stout, and set in a wide shallow depression. Skin purple, dusted with a blue bloom. Flesh dull greenish yellow, becoming tinned with red at maturity, a little coarse grained, with a rich, brisk flavour, and adhering partially to the stone. A good and regular bearer. Ripens about the 15th of August. Mr. Rivers has lately sent to this country trees of the Peach Plum, which he says is the Prune Ptche of Brittany, superiour to, and quite distinct from the Nectarine. 78. Precoce de Tours. § O. Duh. Thomp. Lind. Early Tours. Earlv Violet. ) , . - , Violette Native. \ W- £"»<*• Noire Haiive. Violet de Tours. Perdrigon Violet. ) incorrectly Blue Perdrigon. $ of some. The Early Tours plum is yet very little known in the United States, but deserves a more general trial, as it is esteemed abroad as an excellent very early plum, ripening the last of July, among the first of the season. Branches downy. Fruit rather more than an inch in diame- ter, oval, with a shallow suture. Skin deep purple, covered with a thick azure bloom. Stalk half an inch long, set in a narrow cavity. Flesh at first greenish, but becoming dull yellow at maturity ; a little fibrous, but juicy, sweet, melt- ing, and slightly perfumed ; it adheres considerably to the stone. 79. Purple Favourite. § This delicious fruit received its name from us some years ago. The tree from which the stock now in this country was derived, stood for many years (until it died of old age,) in the centre of the principal garden Fig. 186. Purple Favour"*. herGj ftnd vyag planted bv (he 308 THE PLUM. father of the author. Its origin we were never able to learr\ anH we have not been able during all our pomological re searches and comparisons, to identify it with any other sort. The Purple Favourite, when in perfection, is not surpassed By any other plum in luscious flavour. It is more juicy and melting than the Purple Gage — and has some affinity to the Diapree* Rouge, or Mimms. It should have a place in every garden, as it bears well, and is very hardy. In the nursery it has the dwarfish habit of the Green Gage, but more slender shoots. Branches nearly smooth, short-jointed. Fruit medium size, often large, roundish obovate. Suture none. Skin light brown in the shade, brownish-purple in the sun, dotted with numerous golden specks, and dusted with thin, light blue bloom. Stalk three- fourths to one inch long, set in a very slight depression. Flesh pale, greenish, very juicy, tender, melting, with a lus- cious sweetness. Parts freely from the stone, which is very small and roundish. Begins to ripen about the 20th of August, and will hang for a fortnight on the tree. This is known, incorrectly, as the Purple Gage, in some parts of the country. 80. PuitrLE Gage- § Lind. Pom. Mag. Reine Claude Violette. Tkomp. N«is. Die Violette Kouing Claudie. Swklrr. Violet Queen Claude. The Purple Gage holds the first place for high flavour among put pie plums abroad. Athough it is as well known in France under the title of the Reine Claude Violette, as in Eng- land under that of the Purple Gage, yet its native country is not precisely determined. Branches smooth, much like those of the Green Gage. Fruit medium sized, shaped like the Green Gage, roundish, a little flattened. Suture shallow, but distinct. Stalk an inch long, rathor thick, set in a narrow cavity dotted with pale yellow and covered with light blue bloom Flesh greenish yellow, rather firm, Hch, sugary, and very high flavoured, separates from the stone, which is oval and corn- pressed. Ripens rather late, and will hang on the tree — shriv- elling a little, but not cracking—all the month of September. Fi-. 127. Skin a Purple Gage. ittle thick, violet, EED OR PUiiPLE l'LUMS. 81. Pond's Seedling. Pond's Purple. Ken. A productive pkm of only second quality. It was brought into notice by Mr. Samuel Pond, a nurseryman near Boston, but the original tree grew in the garden of Henry Hill, Esq*, in the city of Boston. Branches downy. Fruit middle sized, roundish. Skin purple. Stalk short. Flesh yellowish, rather dry, separates from the stone, sweet, mingled with acid, of tolerable flavour. Ripens early in August, and hangs a long time. 82. Peoly's Eatily Blue. This is a native fruit, of medium quality, which we received from Mr. Manning. Branches very downy. Fruit middle sized, oblong, suture scarcely visible. Skin very dark blue, covered with light blue bloom. Stalk short, uneven. Flesh yellow, of pleasant flavour, adhering partially to the stone, which is not large, but rather bluntly terminated. Ripens about the 10th of August. 83. Prune D'Agen. Nois. D'Agen. ) Thomp. Agen Datte. Pruno d'Ast $ St. Mauri n. Kobe de Sergent. Prune de Brignole, (.of some.) A French prune, of good quality, chiefly used for drying or preserving. Branches smooth, leaves narrow. Fruit of me- dium size, obovate, flattened on one side. Skin purple, with a blue bloom. Stalk short. Flesh greenish-yellow, sweet. It is a freestone, and makes an excellent prune. It ripens late in September, and bears prodigious crops. 84. Prune, Manning's Long Blue. § Large Long Blue. Man. Manning's Long Blue. Manning's Long Blue Prune, we received from the late Mr. Manning, with the account that it was had by him without a name, from Landreth's Nursery. Philadelphia. It is undoubt- edly a seedling of the common Quetsche, and is one of the best of this family of plums. Its large size, long keeping, and late- ness, added to the fact that it bears most abundant crops, make it a good market ffuit. 310 THE PLUM. Branches smooth. Fruh quite large, long-oval, a little one-sided, with an obscure suture. Sialk very long, and slender, set in a veiy trifling depression. Skin dark pur- pie, with a thick blue bloom. Flesh greenish-yellow, firm, rather juicy, with a sweet, sprightly, pleasant flavour. It separates pretty readily from the stone, which is long and pointed. First to last of September. Ripens gradu- ally, and bears carriage well. 85. Queen Mother. Thoi ^p. Ray. Lind. Red Queen Mother. Pigeon'* Heart. Damas Violet. A neat little reddish plum, long known in European Fig. 123. Manning's Long Blue Prune, gardens. Branches smooth, rather feeble in growth. Fruit rather small, round, about an inch in diameter. Skin dark, purplish red in the sun, pale red- dish amber in the shade, with many reddish dots. Stalk half an inch long. Flesh yellow, sweet and rich, separating freely from the stone, which is quite small. September. 86. Quetsche, or German Prune. Thomp. Common Qnet?clie. True Lrtree German Prune. Turk sli Quetsche. Leipzic. Sweet Prune. Damask. Zwetoche. Quef elie Gro^e. I'nr e d'AI'emagne. I cc. to Quetsche d'Allemagne Grosse. J Thcmp Dnuias Gro ; . Covetclie. Imperatrice Violette. ) Imp ra rice Violette Grosse. [ incorrectly, of some. Damas Violet Gros. ) So many plums are cultivated under the name of German Prune, that it is difficult to fix this fickle title, a circumstance ©wing to the fact that the prune frequently comes the same, or nearly the same, from seed, and in prune growing districts this is a popular way of increasing them, while it, of course, gives rise to many shades of character. It is a valuable class of piums, of fair quality for the table, but, most esteemed for dry RED OR PURPLE PLUMS. 811 trig and preserving — abundant bearers, and hanging long on the tree. The common German Prune is described as follows. Branches smooth. Fruit long-oval, near two inches long, peculiarly swollen on one side, and drawn out towards the stalk. Suture distinctly marked. Skin purple, with a tliijc bl.io bloom. Stalk three-fourths of an inch long, slender, slightly inserted. Flesh firm, green, sweet and pleasant, sepaiuteg from the stone, which is flat, very long, and a little curved. Ripens about the 10th of September. This prune is, perhaps, the most universal and most valuable fruit tree in Germany, Hungary, Saxony, and all central Eu- rope. Preserved, it is used in winter as a substitute for butter, by the laboring peasantry ; and dried, it is a source of large profit in commerce. In this country, it is yet but little known, but from tin great hardiness and productiveness of the tree, it may be worth trial on a large scale. The Austrian Quetsche, Thomp, (Queische.de Br£me, Bre men Prune,) is a sub variety, much like the foregoing, purple, a freestone, of rather better flavour, and ripening somewhat later. St. James' Quetsche, is another variety, with smooth branch- es, and oblong fruit of medium size ; flesh purple, adheres to the stone, of very good flavour. It yields great crops. Sep- tember. 87. Royale. O. Duh. Thomp. Nois. La Royale. Lind. Hooker. The Royale, a French variety, h undoubtedly one of the richest plums. It is peculiarly crisp, with a very high flavour, and is remark- able for the exceedingly thick coat of bloom which covers the skin. The tree is a slow grower, forms a bushy, spreading head, and its yery downy shoots have a gray or whitish appearance. It bears regularly, but moderately, and, though not fit for the orchard, it is a firsl rate garden fruit. Fruit of medium size, often quite large ; round, lessening a little to- wards the stalk. Suture distinct at the apex on one side only. Skin reddish- purple, dotted with light brown specks with a thick pale bloom, which adheres closely fourths of an inch long, downy, set in a narrow cavity. Flesh Fig. 129. Royale. and covered Stalk three- 812 THE PLUM. dull yellow, rather firm, but melting, very juicy, with an ex. ceedingly rich, vinous flavour ; it separates from the stone, which is small, roundish, pointed at both ends. Ripe the last of August, and will hang, dropping gradually, till the middle of September. 88. Red Perdrigon. Lind. Fors. Perdrigon Rouge. Nois. An agreeable late French plum, which hangs a good while on the tree, improving in flavour, till it becomes very sweet and excellent. It appears to be a very hardy grower. Branches downy. Fruit of medium size, roundish, slightly oval. Skin at first pale, but becoming fine deep red, dotted with fawn-coloured specks, and dusted with much lilac bloom. Stalk an inch long, rather stout, set in a small round cavity. Flesh bright yellow, a little crisp and firm, quite juicy and sweet, and parts freely from the stone. Last of August to the middle of September. 89. Red Magnu:.i Bonum. Lind. Thomp. Mill. Purple Egg. Imperiale Violette. Red Imperial. Imperiale Rouge. Imperial. Dame Aubert Violette. Purple Magnum Bonum. Imperiale. Florence. Prune d'oeuf. Imperial Violet. , of the 'French. The Red Magnum Bonum is a large, handsome, egg-shaped fruit, seen in abundance in cur markets, and chiefly valued for cooking and preserving, being rather harsh for the dessert. In fine dry seasons, it becomes of tolerable flavour. Branches smooth. Fruit large, much like the White Magnum Bonum in form, oval, with a strong suture, on one side of which the fruit is more swollen. Skin rather pale in the shade, but deep red in the sun, sprinkled with many gray dots, and dusted with but little pale bloom. Stalk an inch or more long, slender, set in a narrow cavity. Flesh greenish, rather firm and coarse, with a sub-acid flavour, separating from the stone, which is oval and pointed. Last of August and first of September. It is proper to state here, that this plum has been several times reproduced from seed, on the North River, and with little difference of character, except that some are freestones and others clingstones. Duane's purple is often confounded with the Red Magnum Bonum. It is a much better plum, and is easily distinguished, even when not in fruit, by its very gray, downy shoots. BED OR PURPLE PLUMS. 313 90. Royale de Tours. § O. Duh. Poit. Thornp. Royal Tours. This capital, early plum, from the neighbourhood of Tours, in France, is yet very scarce in this country, (two or three spuri- ous sorts having been received by this name,) but deserves to become generally known and cultivated. Its flavour is of the finest, and it commences ripening at the last of July, before most of the fine varieties. Branches always quite downy. Fruit large, roundish, but marked with a large and deep suture extending quite half round, and enlarged on one side. At the apex is a small white depressed point. Skin lively red in the shade, deep vio- let in the sun, with many minute golden dots, and coated with a thick blue bloom. Stalk half to three-fourths of an inch long, stout, set in a narrow cavity. Flesh greenish, rather firm, with a rich, high flavoured, abundant juice. It adheres closely to the stone, which is large, oval, and flattened. 91. Royale Hative. § Thomp. Nois. Earlv RoyaL Mirian. A new early plum of French origin, and the highest excel- lence. It is yet very scarce with us, having lately been re- ceived from the garden of the London Horticultural Soci^'.y. It strongly resembles, both in appearance and flavour, the Purple Gage, or Reine Claude Violette, but ripens a month earlier. Branches very dmony. Fruit of medium size, roundish, a little wider towards the stalk. Skin light purple, dotted, (and faintly streaked,) with brownish-yellow, and covered with a blue bloom. Stalk half an inch long, stout, inserted with little or no depression. Flesh amber yellow, with an unusually rich, high flavour, and parts from the stone, (adhering slightly, till ripe.) Stone small, flattened, ovate. Begins to ripen about the 20th of July. 92. Red Gage. § Pom. Man. An American plum, of delicious flavour, very hardy, and a prodigious bearer. It is a seedling raised from the Green Gage, by the elder Wm. Prince, of the Flushing Nurseries, in 1790. It grows very vigorously, and is distinguished, when young, by ts deep green, crimppd foliage. Branches dark reddish, smooth. Fruit about as large as ths 27 814 THE PLTJM. Green Gage, but more oval, regular)) formed. Skin brownish or hiiek red with little bloom. Stalk rather slen der, set in a narrow cavity. PIomI greenish-amber, very juicy, melting, sugary, and luscious. It parts freely from the stone, which is small. Mid- dle of August. [This is quite distinct fom the Long Scarlet, (which see) some- times called Red Gage, or Scarlet Gage.] Fig. 130. Red Gage. 93. River's Early. Two new seedlings raised by Mr. Thomas Rivers, an English nurseryman of reputation. Their parent was the Prccoce de Tours, but they are said to be earlier, hardier, and more proline than that variety. "River's Early, No. ]," has downy shoots; No. 2, hbA smooth shining shoots. Both bear oval, purple fruit, of medium size ; flesh yellow, sweet and excellent. Thev ripen the last of July. 94. Suisse. Thomp. Poit. Simiana. Monsieur Tardif. Prune d'Altesse. Prune Suisse. Swiss Plum. A handsome October plum, bearing some affinity to the St. Martin, or Coe's Late Red, and ripening about the same time, or a little earlier. It is very different from the oval plum, in. correctly known as the Semiana about Boston.* Branches smooth. Fruit globular, rather large, with a broad shallow suture on one side, and terminating in a depressed point. Skin pale red in the shade, but lively violet red in the sun, dot- ted with numerous specks — a little marbled, and coated with a thick blue bloom. Stalk nearly an inch long, pretty stout, set in a wide hollow. Flesh greenish-yellow, crackling and melt- ing, with a brisk, rich flavour, in which there is a slight, but pleasant sharpness. It adheres to the stone, which is thick, with a rough edge. September, to the middle of October * Sm Blue Impenstnm. RED OR PURPLE PLUMS. 311 95. Sharp's Emperor. Thomp. Depyer's Victoria 1 Queen Victoria ? A beautiful new plum from England, which will prove ac addition to our collection. It bears abundantly, and has a peculiarly tender stone. Branches strong, downy, and foliage .arge. Fruit quite large, roundish oval. Shin, when exposed, of a fine bright, lively red, paler in the shade, with a delicate bloom. Flesh deep yellow, separates from the stone, of a pleasant, moderately rich flavour. Middle and last of September. Denver's Victoria resembles this, but we require another trial before pronouncing them identical. 96. Thomas. A new plum, of a lively, dr-?p salmon colour, with a red cheek ; a very attractive contribution to t lie dessert, thougn not of first rate flavour. It is a native variety, and the fruit was first exhibited by Mr. Win, Thomas, of Boston, who has a fine tree in his garden. It was thence named the Thomas Plum, by the iMassachusetts Horticultural Society. It has some resem- blance to Sharp's Emperor. Branches slightly downy. Fruit large, roundish-oval, a little irregular, and rather compressed in the direction of the suture. Stalk hairy, half an inch or more, long, stout, set in a small narrow cavity. Skin salmon colour, with numerous dots, and a soft red cheek. Flesh pale yellow, a little coarse grained, but with a mild, pleasant flavour, separating freely from the stone. The stone is peculiarly light coloured. Ripe the last of August, ind bears admirably. 97. Virgin. Thomp. Lately received from England, where it has the reputation of bearing " some resemblance to the Reine Claude Violette, though scarcely so rich." It has not yet been tested here. Branches smooth. Fruit of medium size, roundish. SKrn purple. Flesh yellow, of rich flavour, and separates from the Stone. Ripens the last of August and beginning of September. Ornamental Varieties. There are few varieties of plums, which are considered 318 THE PE. a purely ornamental. One, however, is a remarkable exception to this, as it is scarcely exceeded in beauty in the month of May by any other flowery shrub — we mean the Double Flow- eking Sloe. It is a large shrub, only 10 or 12 feet high, wKh quite slender shoots and leaves, but it is thickly sprinkled, every spring, with the prettiest little double white blossoms about as large as a sixpence, but resembling the Lady Banks' roses. It is one of the greatest favourites of the Chinese and Japanese— ♦hose flower-loving people. The Common English Sloe, or Blackthorn. (Primus spinosa,) is rather an ornamental tree in shrubbery plantations. The branches are more thorny than those of the common damson, and the fruit is nearly round, quite black, but covered with a thick blue bloom. In the spring, this low tree is a perfect cloud of white blossoms. The Double blossomed Plum has large and handsome, double white flowers. Except in strong soils, however, they are apt to degenerate and become single, and are, indeed, always inferiour in ellect to the Double Sloe. The Cherry Plum we have already described. It is one of the fruit bearing sorts. L. Selection of choice varieties for a small garden. Royal Hative, Hudson Gage, Green Gage, Jefferson, Lawrence's Fa- vourite, Huling's Superb, Purple Favourite, Purple Gage, Coe's Golden Drop. 2. Plums that will bear well in light soils, and generally with- stand the curculio. Lombard, Cruger's, Blue Gage, Roe's Au- tumn Gage, Red Gage, Long Scarlet, Bleecker's Gage, Coe's Golden Drop, and all the Damsons. 3. Plums suitable for a cold northern climate. Smith's Or- leans, Bleecker's Gage, Denniston's Superb, Corse's Nota Bene, Orleans, Cruger's Scarlet, Washington, Duane's Purple. 4. Plums suit i ble for a southern climate. Bingham, Imperial Gage, Washington, Large Long Blue, Huling's Superb, Coe's Lf.te Red. Joe's Golden Drop. CHAPTER XXI. THE PEAR. Pyrus communis, L. Rosacea, of botanists. Pnner, of the French ; Bimebai m. German ; Peer. Dutch ; Peri Italian ; and Pera, Spanish. The Pear is, undeniably, the favourite fruit of modern times, and modern cultivators. Indeed, we believe the Pear of modern ITS HTSTOKT. 317 lim^s, thanks to the sci°nce and skill of horticulturists, is quit? a different morsel for the palato, from the p r, ar of two or three centuries auo. In its wild state it ;s one of the most austere of all fruits, and a choke pear of our fields, really a great improve merit on the wild type, seizes ones throat with such an unmer- ciful gripe, as to leave behind it no soothing remembrances of nectar and ambrosia. So long ago as the earliest time of the Romans, the pear was considerably cultivated. It was common in Syria, Egvpt, and Greece, and from the latter country, was transplanted into Italy. '' Theophrastus speaks of the productiveness of old pear trees, and Virgil mentions some pears which he received from Cato. Pliny in his 15th book describes the varieties in cultivation in his time, as exceedingly numerous ; and mentions a number which were named after the countries from which they were rec-ived. Of ail pears, he says, the Costumine is the most de- licate and agreeable. The Falernian pear was esteemed for it* juice ; and the Tibernian, because it was preferred by the Emperor Tiberius. There were ' proud pears' which were so- called, because they ripened early and would not keep, and 'winter pears,' pears for baking, as at. the present day."* None of these old Roman varieties have been handed down to us, and we might believe some of them approached the buttery luscious- ness of our modern pears, did not Pliny pithily add, most unfor- tunately for their reputation, " all pears whatsoever are but a heavy meat, unless they are well boiled or baked." In fact the really delicious qualities of this fruit were not developed until about the seventeenth century. And within the last sixty years the pear, subjected to constant reproduction from seed by Van Mons and his followers, and to hybridizing or crossing by Mr. Knight and other English cultivators appears, at length, to have reached almost the summit of perfection, in beauty, duration, and flavour. Of Professor Van Mons ami his labours of a whole, life, almost devoted to pears, we have already spoken in our first chapter. From among the 80, ODE) seedlings raised by himself, and the many thousands reared by other zeal- ous cultivators abroad, especially in Belgium — the Eden of the pear tree — there have been selected a large number of varieties of high excellence. In this country, we are continually adding to the number, as, in our newer soil, the pear, following the natural laws of successive reproduction, is constantly appearing in new seedling forms. The'high flavour of the Seckel pear, an American variety, as yet unsurpassed, in this reepect, by any European sort, proves the natural congeniality of il.. cli- mate of the nortiern states 10 this fruit. The pear tree is not a native of North America, but was in- • Arboretum Briltanicum. 27* 818 THE PEAR. troduced from the other continent. In Europe, Western Asia, and China, it grows wild, in company with the apple, in hedges and woody wastes. In its wild state, it is hardier and longer lived than the apple, making a taller and more pyramidal head, and becoming thicker in its trunk. There are. trees on record abroad, of great size and age for fruit trees. M. Bosc mentions several which are known to be near 400 years old. There is a very extraordinary tree in Home Lacy, Herefordshire, Eng- land — a perry pear — from whicli were made more than once, 15 hogsheads of perry in a single year. In 1805 it covered more than half an acre of land, the branches bending down and taking root, and, in turn, producing others in the same way. Loudon, in his recent work on trees, says that it is still in fine health, though reduced in size. One of the most remarkable pear trees in this country, is growing in Illinois, about ten miles north of Vincennes. It is not believed to be more than forty years old, having been plant- ed by Mrs. Ockletree. The girth of its trunk one foot above the ground, is ten feel, and at nine feet from the ground, six and a half feet ; and its branches extend over an area sixty-nine feet in diameter. In 1834 it yielded 184 bushels of p°ars, in 1840 it yielded 140 bushels. It is enormously productive al- ways ; the fruit is pretty large, ripening in early autumn, and is of tolerable flavour.* Another famous specimen, perhaps the oldest in the country, is the Stuyvesant Pear tree, originally planted by the old governor of the Dutch colony of New-York, more than two hundred years ago, and still standing, in fine vigour, on wdiat was once bis farm, but is now the upper part of the city, quite thickly covered with houses. The fruit is a plea- sant summer pear, somewhat like a Summer Bonchretien. Uses. The great value of the pear is as a dessert fruit. Next to this, it is highly esteemed for baking, stewing, preserv- ing and marmalades. In France and Belgium the fruit is very generally dried in ovens, or much in the same way as we do the apple, when it is quite an important article of food. Dessert pears should have a melting, soft texture, and a sugary, aromatic juice. Kitchen pears, for baking or stewing, should be large, with firm and crisp flesh, moderately juicy. The juice of the pear, fermented, is called Perry. This is made precisely in the same way as cider, and it is richer, and more esteemed by many persons. In the midland coun- ties of England, and in various pans of France and Germany, what are called perry pears — very hardy productive sorts, hav ing an austere juice — are largely cultivated for this purpose In several places in our eastern states, we understand, peny is now annually made in considerable quantities. The fruil * Rev. II. W. Beecher, in Hovey*s Magazine. GATHERING AND KEEPING. J>19 should be ground directly after being gathered, and requires rather more isinglass — (say I5 oz. to a barrel,) to fine it, on racking, than cider. In suitable soil the yield of" perry to the acre is usually about one third more than that of cider. The wood is heavy and fine grained, and makes, when stain- ed black, an excellent imitation of ebony. It is largely em- ployed by turners for making joiners' tools. The leaves will dye yellow. Gathering and keeping the fruit. The pear is a pecu- liar fruit in one respect, which should always be kept in mind ; viz. that most, varieties are much finer in fiavour if picked from the tree, and ripened in the house, than if allowed to become fully matured on the tree. There are a few exceptions to this rule, but they are very few. And, on the other hand, we know a great many varieties waich are only second or third rate, when ripened on the tree, but possess the highest and richest flavour if gathered at the proper time, and allowed to mature in the house. This proper season is easily known, first, by the ripening of a few full grown, but worm-eaten specimens, which fall soonest from the tree ; and, secondly, by the change of colour, and the readiness of the stalk to part from its branch, on gently raising the fruit. The fruit should then bs gathered — or so much of the crop as appears sufficiently matured — and spread out on shelves in the fruit room* or upon the floor of the garret. Here it will gradually assume its full colour, and become de- liciously melting and luscious. Many sorts which, ripened in the sun and open air, arc rather dry, when ripened within door, most abundantly melting and juicy. They will also last for a considerably longer period, if ripened in this way — maturing gradually, as wanted for use — and being thus beyond the risk of loss or injury by violent storms or high winds. Winter dessert pears should be allowed to hang on the tree ag long as possible, until the nights become frosty. They should then be wrapped separately in paper, packed in kegs, barrels, or small boxes, and placed in a cool, dry room, free from fiost. Some varieties, as the D'Aremberg, will ripen finely with no other care than placing them in barrels in the cellar, like apples. But most kinds of the finer winter dessert pears, should be brought into a warm apartment for a couple of weeks before their usual season of maturity. They should b« kept covered, to prevent shrivelling. Many sorts that are com- paratively tough if ripened in a cold apartment, become very melting, buttery aixl juicy, when allowed to mature in a room kept at the temperature of 60 or 70 degrees. * So important is the ripening of pears in the house that most amateurs of thu) fruit, find it to their advantage to have a small room set apart, and fitted up with shelves in tier*, to be used solely as a fruit room. 320 THE FEAR. Propagation. The finer sorts of pears are continued or in creased, by grafting and budding, and the stocks, on which to work, are either seedlings or suckers. Sucker stocks have usu ally such indifferent roots, they are so liable to produce suckers, continually, themselves, and are so much less healthy than seed- lings, that they are now seldom used by good cultivators ; though, if quite young and thrifty, they will often make good stocks. Seedlings, however, are, by far, the best stocks for the pear, in all cases ; and seedlings from strong growing, healthy pears, of common quality — such as grow about most farmer's gardens, are preferable, for stocks, to those raised from the best varie- ties — being more hardy and vigorous. As it is, usually, found more difficult to raise a good supply of needling pear stocks in this country, than of any other fruit tree, we will here remark that, it is absolutely necessary, to ensure success, that two points be observed. The first, is to clean and sow the seed as soon as may be, after the fruit is well matured ; the second, to sow it only in deep rich soil. It should be previ- ously trenched — if not naturally deep — at least twenty inches or two feet deep, and enriched with manure or compost mixed with ashes. This will give an abundant supply of nutriment to the young seedlings, the first year — without which, they become starved and parched, after a few inches growth, by our hot and dry summer, when they frequently fall a prey to the aphis and other insects at the root and top. A mellow, rich soil, whose depth ensures a supply of moisture, will give strong seedlings, which are always, at two years growth, fit to >uinmer when the blight is very pre valenUnnd will b:- rememhored, by all, as having been especially the ca.-.e'ui th« auturoi ol° 1813, which preceded the extensive blight wt the past season. FROZEN-SAP BLIGHT. 32.1 agam, loses its vitality, and becomes dark and discoloured, and in some cases, so poisonous, as to destroy the leaves of othei plants, when applied to them. Here, along the inner bark, it lodges, and remains in a thick, sticky state, all winter. If it happens to flow down till it meets with any obstruction, and re- mains in any considerable quantity, it freezes again beneath the bark, ruptures and destroys the sap-vessels, and the bark and some of the wood beneath it shrivels and dies. In the ensuing spring, the upward current of sap rises through its ordinary channel — the outer wood or alburnum — the leaves expand, and, tor some time, nearly all the upward current being taken up to form leaves and new shoots, the tree appears flourishing. Toward the beginning of summer, however, the leaves commence sending the downward current of sap to in- crease the woody matter of the stem. This current, it will be remembered, has to pass downward, through the inner bark or liber, along which, still remain portions of the poisoned sap, arrested in its course the previous autumn. This poison is di- luted, and taken up, by the new downward current, distributed toward the pith, and along the new layers of alburnum, thus tainting all the neighbouring parts. Should any of the adja- cent sap-vessels have, been ruptured by frost, so that the poison thus becomes mixed with the still ascending current of sap, the branch above it immediately turns black and dies, precisely as if poison were introduced under the bark. And very fre- quently it is accompanied with precisely the odour of decaying frost-bitten vegetation.* The foregoing is the worst form of the disease, and it takes place when the poisoned sap, stagnated under the bark in spots, remains through the winter in a thick semi-fluid state, so as to be capable of being taken up in the descending current of the next summer. When, on the other hand, it collects in sufficient quantity to freeze again, burst the sap vessels, and afterwards dry out by the influence of the sun and wind, it leaves the patches of dead bark which we have already described. As part of the woody channels which convey the ascending sap probably remain entire and uninjured, the tree or branch will * We do not know lhat thi - form of Wight is common in Europe, btt the fol- lowing exiru't Irom th» celebrated work of Duhamel on fruit trees, published in 17J3, won d seem to indica'e something ve-y similar, a long time ago. " The sap corrupted by putr.d water, or the exie-r of manure bursts the cellu- lar membranes i.i some places, extends itself between the wood and the ha:k, which it ►epar.i'es. and carries its poisonous acrid influence, to all the neighbour' ing urns, like a gangrene. When it attacks the smalt branches, they sh uid be cut off'; if it appears in ihe large branches or body of the tree, all the cankered parts must he cut out down to the sound wood, and ih • wound covered with com- position. If the evil be produced by manure or stagnant water, (and it may be P'otluced by other caucs.: the old eat!i must be removed from ih • roots, and fesh soil pin in its place and mea is taken to draw off the water from the roots But ift e (lis ase Ins made much progress on the trunk, the tree is lost " 1'raiti ic* Arbrvs Frutiiers, v 1 1!, p. 10j). 28 826 perhaps continue to grow the whole season and bear fruit, as i! nothing had happened to it. dryin? down to the shrivelled spa" of bar.; the next spring. The effect, in this cas\ is precisely that of girdling onlv, and the branch or tree will die after a time, but not suddenly. From what we have said, it is easy to infer that it would not bedidicult on the occurrence of such an autumn — when sudden congelation takes place in unripened wood — to predict a blight season for the following summer. Such has several times been done, an 1 its fulfilment may he looked for, with certainty, in all trees that had not previously ripened their wood.* So, also, it would and does naturally follow, that trees in a damp, ricn soil, are much more liable to the frozen sap blight, than those upon a dryer soil. In a soil over moist or too rich, the pear is always liable to make late second growths, and its wood will often be caught unripened by an early winter. For this reason, this form of blight is vastly more extensive and de- structive in the deep, rich soils of the western states, than in the dryer and poorer soils of the east. And this will always be the case in over rich soils, unless the trees are planted on raised hil- locks, or their luxuriance checked by root pruning. Again, those varieties of the pear, which have the habit ol maturing their wood early, are very rarely affected with the frozen sap blight. But late growing sorts, are always more or less liable to it, especially when the trees are young, and the excessive growth is not reduced by fruit-bearing. Every nur- seryman knows that there are certain late growing sorts which are always more liable to this blight in the nursery. Among these we have particularly noticed the Passe Colmar and the Forelle, though when these sorts become bearing trees, they are * Since the above wns written, we have had ttn pleasure of seeing n highly intere ling art c e hy the lie v. H.W. Beecher, of Indiana, one of the mo.>[ intelligent observers in the coiiu'ry. Mr. B echer n >t only agrees in the main with us, but he fortified our opinion with a number of additional facta of great value. We shall extract some of this testimony, which is vouched for by Mr B , and tor the publication of which the cultivators of pears owe him many thanks. "Mr R. Reagnn of Putnam county, Ind , has for more than twelve years, sus- pected that this disease originated in the fall previous to the summer on whirl* it d dares itself. During the last winter, Mr Reagan predicted ;he Wigi.t, as w II b • remembered by >ome of hi-! acquaintances in Wayne Co-, and in his pear orchard he maiked lie trees that would suffer, and pointed to the spot which would be the seal of the disease, and his prognostications were strictly verified. Out of his orchard of 2 pear tree-, during the previous b ight of I83*i, on.y lour escaped, and those had been transplanted, and Lad, therefore, made lit- tle or nog owih. Mr. Whi.e, a nurseryman, near MooresviUe, Tnd , in an orchard of over 150 trees, had Dot a 'iog'e case of blight in the year 1814, though all around him its ravages wre telt. What were tlis facts in thist-ase? His orchard is planted on a mound-like piece of ground, is high, of a sandy, gravelly soil ; earlier hy a Week, than nursery soils in this country; and in the summer of 1813, his tree* grew th-ough the summer, ripened and shed their leaves early in the fall, and during the warm spell made no second growth." FROZEN-SAP BLIGHT. 821 not room liable than many others. The Seokel pear is cele brateu lor its general freedom from blight, which we attribute entirely, to ns nabit of making short jointed shoots, and ripen- ing its wood very eaiiv. To distingrutsti the blight of the frozen sap from that causea by the attack or the Scytvius pyri, is not difficult. The effects of the latter cease beiow the spot where the insect has perforated and eaten its Durrow ui the branch. The former spreads gradually down tne branch, which, when dissected, shows the marks of the poison in the discoloration of the inner bark and the pith, exiermmg down some distance below the ex- ternal marks of injury. If the poison becomes larg ly diffused in the tree, it will sometimes die outright in a day or two ; but if it is only slightly present, it will often entirely recover. The. presence of black, dry, shrivelled spots of bark on the branches, or soft sappy spots, as well as the appearance of thick clammy sap in winter or spring pruning, are the infallible signs of the frozen-sap blight. The most successful remedies for this disastrous blight, it is very evident, are chiefly preventive ones. It is, of course, impossi- ble for us to avoid the occasional occurrence of rainy, warm autumns, which have a tendency to urge the trees into late second growth. The principal means of escaping the danger really lies in always studiously avoiding adamp soil for the fruit tree. Very level or hollow surfaces, where heavy early autumnal rains are apt to lie and saturate the ground, should also be shunned. And any summer top dressing or enriching, calculated to stimulate the tree into late growth, is pernicious. A rich, dry soil, is, on the whole, the best, because there the tree will make a r locality, it is nearly impossible to escape blight, we recommend that mode of dwarfing the growth of the trees — conical stan- dards, or quenouilles, described in the section on pruning. This mode can scarcely fail to secure a good crop in any soil or cli- mate where the pear tree will flourish. After the blight, the other diseases which affect the pear tree are of little moment. They are chiefly the same as those tc which the apple is liable, the same insects occasionally affecting both trees, and we therefore refer our readers to the section on the apple tree. There is, however, a slug worm, which occasionally does great damage on the leaves of the pear tree, which it sometimes entirely destroys. This slug is the Selandria cerasi of Harris. It appears on the upper side of the leaves of the pear tree, from the middle of June till the middle of July. It is nearly half an inch long when fully grown, olive coloured, tapering from the head to the tail, not much unlike in shape a miniature tadpole. The best destructive for this insect is Mr. Haggerston's mixture of whale oil soap and water,* thoroughly showered or sprinkled over the leaves. In the absence of this, we have found ashes or quicklime, sifted or sprinkled over the leaves, early in the fore suffered. The previous midsumrnrr it had been severely pniner, and headed back, which threw it into late growth. The next season nearly ihe ivholt remaining part of the nee died with the frozen-sap bl;ght. * See page 51. VARIETIES. 82ft morning, to have an excellent effect in ridding the trees cf this vigilant enemy. Varieties. The varieties of pear have so multiplied within the last thirty yea s, that they nru.y almost be considered end. less. Of the new varieties, Belgium has produced the greatest number of high quality. England and France many of excel- lence ; and, lastly, quite a number of valuable sorts have ori- ginated in this country, to which some additions are made annually. The latter, as a matter of course, are found even more generally adapted to our climate than any foreign sorts. But we believe the climate of the middle states is so nearly like that of Belgium, that the pear is grown here as a standard to hs ^reat perfection as in any other country. More than 700 kinds of pears, collected from all parts of the world, have been proved in the celebrated experimental garden of the Horticultural Society of London. Only a small propor- tion of these have been found of first rate quality, and a very large number of them are of little or no value. The great difficulty, even yet, seems to be, to decide which are the really valuable sorts, worth universal cultivation. We shall not, per- haps, arrive at this point, in this country, for several years— not until all the most deserving sorts have had repeated trials — • and the difficulty is always increased by the fact of the differ- ence of climate and soil. A variety may be of second quality in New-England, and of the first merit in Pennsylvania or Ohio. This, however, is true only to a very limited extent, as the fact that most sorts of the first character receive nearly the same praise in Belgium, England, and all parts of this country, clearly proves. High flavour, handsome appearance, productiveness, and uniformly good flavour in all seasons — these are the cri terions of the first class of pears.* There is an idea prevalent, which has been greatly extended by Kenrick, in his American Orchardist, that all the finest old varieties of pears are worthless and unfit for cultivation, by rea- son of their degeneration. It is but justice to say that this no- tion owes its origin to Mr. Knight, but Mr. Kenrick living near (he sea-coast, in a climate, nnturally rather unfavourable to the pear, has fortified it by what he has observed in his own neigh- bourhood, forgetting that facts in the country at large, do not bear testimony to the doctrine. We should be glad to show * The most successful cultivator of pears in this country, whose collection comprises hundreds of varieties, lately assured u<, that if he were asked k> name all the sorts that he considered of unvarying and unquestionable excellence in all re sp'-cts, he cnuid not count mure than 2)! It may then be asked, why do all cul- tivate so lar^e a variety. We answer, hecause the quality of many is yet not fully decided ; again, there is a great difference in taste, a* to the merits of a given sort; there are also some sorts so productive, or handsome, &c. that they ara highly esteemed, though only second rate. In a work like the present, w are also ihliged to descrihe many sorts of second quality, in order to assist in identi tying them, as tJiey are already in general cultivation. 330 THJ. PEAK. him here, in the pear season, a great many varieties, which he boldlv denounces as ; ' rejected outcasts," bearing as handsome and abundant crops as any kinds originated within the last ten years. We shall recur to this subject more at lengih, here- after, and will only state now, that by propagation on unhealthy stocks, in a bad soil or clima'e. many sorts of pear have become so enfeebled, as to be nearly worthless, near the sea-coast— where, indeed, only the hardier sorts will long continue fair and excellent. On the other hand, the same sort, (if the tree has not been brought already diseased from the sea-board.) will thrive and bear with all its natural vigour in the interiour. And, finally, we have observed, that some of the newest Flemish p 'ars, being naturally of feeble habit, already show the same marks of decay or want of vigour as the oldest sorts. In describing pears, we shall, as usual, designate the size by comparison, as follows. Largr, as the Beurre Dielor Bartlett ; medium, as the Doyenne or \irgalieu ; small, as the Shekel. With regard to form, pyriform, as the Beurre Bosc ; obtuse py- riform, as the Bartlett; obovute, (egg-shaped reversed,) as the Doyenne or Virgalieu ; turbinate, (top shaped.) as the Dear- born's Seedling ; roundish, as the GanseFs Bergamot. Pyriform. Obooafe. Turbintle. Roundish. Fig. 131. Forms of Pears. With recrard to the texture of the flesh ; buttery, as the Doy- enne and BariMt ; crisp, as the Sunmrr B~>nchretien ; juicy, as ihe Napoleon, and St. Germain ; as, in apples, the blossom end is called the eye, the remains of the blossom found there, the calyx, and the hollow in which it is placed, the basin. Class I. Summer Pears. 1. Amire Joamxet. Thomp. Early siiTar, Pom Man. Sugar Pe;ir. Jnannette. Harvest Pear. Si. John * Pear. St. Jean. ArcliJuc d'ete ? This fruit, better known here, as the Early Sugar pear, is one of the very earliest, ripening at the beginning of July— in SUMMER PEARS. 83i France, whence it originally coims, about St. John's day — whence the name, Joan net. It is a pleasant, juicy fruit, of second quality, an I lasts but a few days in perfection. It opens trie pear season, with the little Muscat, to which it is superionr. Fruit below the middle size, regularly pyrifonn, tapering to the stalk, which is an inch and a half long, and thickest at the point of junction. Skin very smooth, at first light green, but becomes bright lemon color at maturity — very rarely with a faint blush. Calyx large, with refiexed segments, even with the surface. Flesh vhiie, sugary, delicate and juicy at first, but soon becomes mealy; seeds very pointed. Head of the tree open, with a few declining branches. 2. Ambrosia. Lind. Thomp. Early Beurre. The Ambro- sia is a French pear, which has been about thir- ty years in cul- tivation. It is a very sugary and pleasant early fruit, but it keeps only a few days after ripening. It has been very late- ly introduced into the United States. It is very dis- tinct from ihe Julienne, which is sometimes called the Ear- ly Beurr6 in this country. Fruit nearly of medium size, roundish - o'bo- vate. somewhat Fig. 131. Ambrosia. flattened. Skill smooth, greenish-yellow, thickly dotted with small gray specks, and a little russetted. Stalk about an inch and a half long, slei der, and placed in a rather broad cavity. Calyx closed, sel 832 THE PEAR. in a moderately deep basin. Flesh buttery and melting, with a sweet, rich, perfumed flavour. Last of August and first o September. 3. Bloodgood. § Man. Early Beurre, of some. The Bloodgood is the highest flavored of all early pears, and deserves a place even in the smallest garden. It was named from the circum- stance of its. having been brought into notice about 183o, by the late James Bloodgood, nurseryman, Flushing, L. I. The sort was brought to that nursery as a new varie- ty, without a name how- ever, by some person on Long Island, unknown to Mr. B., who was never able afterward to trace its history further. The tree is rather short joint- ed, with deep reddish brown wood, grows mo- derately fast, and bears early and regularly. The fruit, like that of all Fiji. 132. Bloodgood. earlv pears, is better if ripened in the house. It surpasses every European variety of the same season, and together with the Dearborn's Seedling, another native sort, will supplant in all our «ardens the Jargonelle, and all inferiour early pears. Fruit of medium size, turbinate, inclining to obovate, thicken- ing very abruptly into the stalk. Skin yellow, sprinkled with russet dots, and net-work markings, giving it a russetty look on one side. Calyx strong, open, set almost without depres- sion. Stalk obliquely inserted, without depression, short, dark brown, fleshy at its base. Flesh yellowish white, buttery and melting, with a rich, sugary, highly aromatic flavour. The rhin skin has a musky perfume. Core small. Ripe from the 2f>t!i of July to the 10th of August. THE PEA ■>. 339 4. Beuere Haggerston. Man. No. 8 of Van Mons. Man. This is one of Van Mors' Seedlings, sent, with others fo out American pomologist, the late Mr. Manning, with permission to bestow a name. As it has not fruited here with us, we annex Mr. Manning's description. " Medium size, oblong, obtuse at the stem, which is one inch long ; colour yellow ; flesh juicy, sharp, agreeable and very abundant." It will ripen here about the middle of August. 5. Bergamot, Early. Thomp. Lind. P. Mag. A second rate, French sort. Frrit of medium size, roundish, rather flattened, and a little angular towards the eye. Skin pale yellowish-green, with a few streaks of dull red in the sun. Stalk rather thick, a little more than an inch long, set in a shal- low cavity. Calyx moderately sunk. Flesh 'quite juicy, crisp, with a pleasant, sweet flavour. Ripe about the 2Uth of August 6. Bergamot, Summer. Thomp. Coxe. The Summer Bergamot is an old foreign variety, of small size, and second quality, quite supplanted now by such sorts as the Bloodgood,Dearborn'sSeedling,&c. The tree is of feeble growth. Fruit quite small, round. Skin yellowish-green, becoming brownish in the sun, and full of small russet dots. Calyx set in a wide basin. Flesh juicy, and pretty rich in flavour, but quickly becomes mealy and dry. Last of July. There is a Large Summer Bergamot, cultivated in this coun- try, quite distinct from the above. It resembles the Doyenne, but is broader and rounder, dryer and inferiour in flavour. Skin smooth, clear yellow, with very few dots. Stalk 1 1-2 inches long, curved, set in a narrow, deep cavity. Basin narrow, deep, smooth, with a small calyx. Flesh breaking and half buttery, not rich. September. The tree grows and bears finely. 7. Bergamot, Hampden's. Thomp. Summer Bergamot. Lind. Mill Br rgamot d'Ete. O. Dull. Bergamotte d'Angleterre.*} Scotch Bergamot. I ac. to FmgaFs. r Thomp. Ellanrioch. J Hampden's Bergamot is a strong growing, hardy tree, and a handsome, showy fruit, sometimes as attractive as the Bartlett, but of breaking texture, and not so high flavoured. 834 TOE PEAR. Fruit large, rcundish, inclining to obovate. Skin at first green, becoming clear yellow at matunty, with small dois, and sometimes with greenish spots in the shade. Stalk scarcely three quarters of an inch long, rather stout, curved, and set in a small round cavity. Calyx small, closed, in a shallow basin. Flesh white, breaking, a little coarse in texture, but. if gathered early and ripened in the house, it becomes half buttery, sweet and agreeable. First of September. 8. Belle de Bruxelles. Nois. Thomp. Belle d'Aout. A large and handsome fruit, of good quality, little known m this country, as two other sorts, Angleterre, and Flemish Beauty, have been wrongly imported under this nam?. Fruit large, about four inches long, pyriform, tapering gra- dually to the stalk. Skin pale yellow, with a soft red cheek when fully exposed, otherwise entirely yellow. Stalk an inch and a half long, rather stout, obliquely inserted under a slight lip, fleshy at the lower end. Flesh white, juicy and melting, sweet, and slightly perfumed. Middle of August. 9. Bartlett, or Williams' Bonchretien. § Thomp. Man. Bartlett. of all American gardens. Williams' Bonc.lireiien. Thump, hind. Poire Guiliaumc, of the Fiench. This noble pear is, justly, one of the most popular of all the summer varieties. Its size, beauty and excellence, entitle it to this estimation, apart from the fact that it bears very early, regu- larly and abundantly. It is an English variety, originated about 1770, in Berkshire, and was afterwards propagated by a London grower by the name of Williams. When first intro- duced to this country its name was lost, and having been culti- vated and disseminated by Enoch Bartlett, Esq., of Dorchester, near Boston, it became so universally known as the Bartlett pear, that it is impossible to dispossess it now.* It suits our cli- mate admirably, ripening better here than in England, and has the unusual property of maturing perfectly in the house, even if it is picked before it is full grown. It has no competitor as a summer market fruit. The tree grows upright, with thrifty, yellowish brown shoots, and narrow, folded leaves. Fruit of large size, irregularly pyramidal. Skin very thin and smooth, clear yellow, (with asoft blush on the sunny side, in exposed specimens,) rarely marked with faint russet. Stalk one * The first imported tree in Mr. Bartlett's grounds, was sent from Englan* to 17S9. RUMMER TEA IIS. 333 Fig. I?4. Bartktt. to one and a lialf inches long, stout, inserted in a shallow, flat cavity. Calvx open, set in a very shallow, obscurely plaited ba- sin. Flesh white, and exceedingly fine-grained and buttery ; it is full of juice, sweet, with a highly perfumed, vinous flavour. (In damp or unfavourable soils, it is sometimes slightly acid.) Ripens from the last of August to the middle and last of Sep- tember. 10. Ckawford. Thomp. Man. A Scotch fruit, of second quality ; the chief merit of which, is its hardiness in a cold climate. 336 THE PEAR. Fruit middle sizea, obovate, regularly formed. Skin lign yellow, tinged wiih brown in tbe sun. Flesh white, buttery uweet, and of a tolerably pleasant flavour. August. 11. Citrox. Wilder. MSS. One of Gov. Edwards' seedlings, lately originated at New. Haven. The trial of two seasons indicates that it is nearly, if not quite, first rate. Fruit of medium size, roundish, and shaned somewhat like a Bergamot, to which it has some affinity. Skin dull green, regu- larly sprinkled with small russetty dots. Flesh greenish-white, a little coarse, melting and juicy, with a rich perfumed flavour Last of August. 12. Dearborn's Seedling. § Man. Thonp. A very admirable, early pear, of first quality, raised in 1818, by the Hon. H. A. S. Dearborn, of Boston. It bears most abundant crops in every soil, and is one of the most desirable early varieties, suc- ceeding the Bloodgood, and preceding the Bartlett. Young uhoots long, dark brown. Fmit scarcely of medium size, turbinate, and very regularly formed. Skin very smooth, clear light yellow, with a few minute dots. Stalk slender, rather more than an inch long, set with very little depression. Calyx with delicate, spreading segments, set in a very shal- low basin. Flesh white, very juicy and melting, sweet and sprightly in favour. Ripens about the middle of August. No. 135, Dearborn's Seedling. 13. Dovenne d'Ete. Nois. Bon. Jard. Summer Doyenne. The Doyenne d'Ete" is shaped very much like a small White Doyenne. The skin is smooth, shining, clear yellow, marked with very small dots ; and sometimes washed with faint red next SUMMER PEARS. 837 the sun. Stalk short, thick, and fleshy. Calyx small, closed, La«in very slightly sunk. Flesh white, melting, very juicy, sweet, with a little acid, and of excellent flavour. It ripens at the last of July and beginning of August. The tree bears abun daftly, but is quite different from the Doyenne in its growth. Al. Poiteau remarks that this pear has been cultivated for many yoars at Nantes, though, till lately, little known in Paris. 14. Green Chisel. Thomp. Fors. Lind. Green Sugar. > of some English Sugar. ) gardens. A pleasant old English pear, but not at all comparable with the new early sorts already described. The shoots grow quite erect, and the fruit is borne in clusters. Fruit small, nearly round, tapering a little to the stalk. Skin quite green, with, occasionally, a dull brown cheek at full matu- rity. Stalk straight, three-fourths of an inch long, set almost without depression. Calyx open, crumpled, rather large. Flesh juicy, a little gritty in texture, with a sweet and pleasant flavour. Ripe the middle of August. This is quite distinct from the Madeleine, an obovate pear, with which it is sometimes confounded. 15. Hessel. Thomp. Hazel. A Scotch pear, enormously productive, pretty, and of agree- able flavour, though it lasts only a few days in perfection. Tree with weeping branches. Fruit rather below medium size, obovate. Skin yellowish- green, strongly marked with numerous dots, which give it a brownish, freckled appearance. Stalk an inch l"">ng, obliquely inserted. Calvx small, set in a shallow basin. Flesh whitish, juicy, with a pleasant, sugary flavour. First of September. 16. Jargonelle, (of the English.) Thomp. Lind. P. Mag. Epargne. O. Duh. Pott. Pom. Man. Grcsge Cuisse Madame. ") Beau Present. of various Frauenschenkel. Poire de tables des princes. S- French. Real Jargonelle. Saint Sampson. gardens. Sweet Summer. Saint Lambert. J This fruit, the true Jargonelle pear,* was for a long time considered the finest of Summer pears, and Thompson yet says * Although called by Thompson the English Jargonelle, to distinguish it from the fruit more common under that nama on the continent, there is no doubt that 838 THK PEAR. u the best of its season." We think, that no man will hesitate^ however, to give the most decided preference to our native sons, the Bloodgoorl, and Dearborn's Seedling. It is still, however, one of the most com- mon fruits in the New. York market, partly, because it bears abundant crops, and partly, because these superiour new sorts, have scarcely yet, had time to dis- place it. We con- sider it only a second rate fruit, and one that quickly decays at the core. Fruit pretty large, long pyriform, taper- ing into the stalk. Skin greenish-yel- low, smooth, with a little brownish colour on the sunny side. Stalk nearly two inches long, rather slender, curved, ob- liquely set. Calyx open, with quite long projecting segments, and sunk in a small and furrowed basin. The flesh is yellowish- white, rather coarse grained, juicy, with a sprightly, refresh, ing flavour. The tree is a strong grower, with a rather straggling, pendant habit. Ripens the Fig. 135. English Jargonelle. last of July and first of August. it was introduced orip'nally from France. Antiquarians derive its name trow Gergon, Italian, a cor. uption of Gracum, whence Merlet supposes it tube th« Numidiamim Oracum of Pliny, and the Graadum of Macrobiua. This, if eat- •et, wonld prove it to be a very ancient sari, SUMMER PK iRS. 339 The common Ctitsse Madame of the French authors and gardens, is an inferior* and smaller variety of Jarganellej no: worth cultivating. It has long, straight, rather slender, brown- ish red brand n « . Primitive. [ Coie. Sept-en-gueule. \ u Petit Muscat ) This very little, French pear, well known in many of our gardens, is allowed a place there, chiefly, because it is the earl, iest of all pears, ripening at the beginning of July. The treo 's of very handsome, pyramidal growth, and bears the most enormous crops of pears, in clusters. The fruit, which is but little more than an inch in diameter, is shaped like a little rounded top, and is just passably good at its season. SUMMER PEARS. 34. Fruit very small, turbinate. Skin yellow, with a dull rej clierk. Stalk half, to one and a half inches lon», set almost without depression. Calyx open, set nearly lewd. Flesh breaking, sweet, with a slight musk flavour. Shoots dark brown 21. Muscat Robert. Thomp. O. Duh. Lind. Poire a la Reine. D'Ambre. St. Jean Musquee Gros. Musk Robine. Early Queen. Queens Pear. Lind. A larger and better kind of Muscat, which might be esteemed first rate, had we not the Blood"r>od to compare it with. Shoots yellowish. brown. Middle of July, and lasts only a kw days. Fruit small, ahout an inch and a half in diameter, turbinate Skin clear greenish-yellow. Stalk nearly an inch long, set with a little unevenness, but no depression. Calyx large, open, scarcely sunk. Flesh white, tender, juicy and pleasant. 22. Madeleine, or Citron desCarmes. § Lind. P. Mag. Thomp Madeleine. Noii. Ciinn iles Cannes. Ma^delen. O.Duh. Green Chisel. ) incorrectly, of tome Early Cliaumontelle. \ American gardrw The Madeleine is one of the most refreshing and ex- cellent of the early pears ; indeed, as yet, much the best at the time of its ripen- ing — before the Bloolgood. It takes its name from its be- ing in perfection, in France, at. the feast of St. Madeleine. Citron des Carmes comes from its being first cultivated by the Carmelite monks. It is much the finest early French variety, and deservrs a place in all collections. The tree is fruitful and vig- orous, with long erect olive- coloured branches. Fruit of medium size, oho- vate, but tapering gradually to the stalk. Stalk long and slender, often nearly two inches, set on the side of a small swelling. Skin smooth, pale yellowish-green, (very Fig. 133. Madeleine. 29* 842 THE PEAR. rarely, with a little brownish blush and russet specks around the stalk.) Calyx small, in a very shallow, furrowed basin. F'lesh white, juicy, melting, with a sweet and delicate flavour, slightly perfumed. Middle and last of July. 23. Muscadine. § The Muscadine is a first rate pear, remarkable for its high musky aroma. It was first dissemi- nated by us, the original tree grow, ing on the farm of the late Dr. Fowler, in this county, by iv I ion i it was named. Its history is un- certain, and it is be- liever] to be a na- tive. It hears very heavy crops, and if /he fruit is picked, and ripened in the house, it is not sur- passed in flavour by any pear of its time. Fruit of medium size, roundish obo- vale, regularly for- med. Skin pale yellowish green, a F.s. 139. Muscadine. little rough, thickly sprinkled with brown dots. Stalk about an inch long, set in a well formed, small cavity. Calyx with re- flexed segments, set in a shallow basin. Flesh white, buttery and melting, with an agreeable, rich, musky flavour. Aast of Augus*, and first of September. Shoots stout, dark gray-brown. 24. Fassaxs du Portugal. § Thomp. Summer Portugal. A delicate and pleasant pear, which comes early into hearing, and produces very large crops. Shoots upright, reddish-brown. Fruit below medium size, roundish and much flattened. Skin pale yellow, with ach«ek of fairest brown, becoming red inthesun. Stalk nearly an inch long, inserted in a round, regular hollow. Calyx still", basin moderately sunk. Flesh white, juicy, breeding, of \ ery delicate; agreeable flavour. Last of August. SUMMER PEAKS. 343 25. Rousselet Hatif. O. Duh Thomp. Early Catherine. Coxe. Kattern. of Boston. Cyprus Pear. Early Rousselet Lind Perdreau. Poire de Chypre. Poit. The Rousselet Hatif, better known in our markets as tha Early Catherine Pear, though not a first rate fruit, has good qualities as an early variety. It bears very heavy crops as soon as the tree is well grown, when its willowy limbs bend with the weight of the fruit. It is, therefore, profitable for the market. The fruit is thought better when ripened on the tree. Fruit rather small, pyriform, the neck narrowing into the somewhat fleshy stalk, which is one, to one and a half inches long. Skin when fully ripe, yellow, with a brownish red cheek. Calyx small, placed in a shallow basin. Flesh tender, a little coarse grained, sweet, pleasant, and slightly perfumed. Ripens the last of July. Young shoots stout, olive coloured. 26. Rousselet de Rheims. O. Duh. Thomp. Rousselet Petit Rousselet. Nois. Spice or Musk Pear. This nice French pear, ori- ginally from Rheims, is sup. posed to have been the parent of eur Seckel. There is a pretty strong resemblance in the colour, form, and flavour of the two fruits, but the Seckel is m ich the most de- licious. Tlie growth is quite different, and this pear has remarkably long and thrifty dark brown shoots. It is su- gary, and with a peculiarly aromatic, spicy flavour, and if it were only buttery, would be a first rate fruit. Fruit below medium size, obovate, inclining to pyriform. Skin yellowish-green on the shady side, but nearly cover- ed with brownish red, with russetty specks. Stalk rather more than an inch long, cur- ved, and inserted without de- pression. Calyx spreading, set Fisr. 140. Rorisselet de Rheims. even with the fruit. Flesh 344 THE PEAR. breaking or half buttery, with a sweet, rich, aromatic flavour Ripe at the beginning of September. 27. Sugar Top. Thomp. July Pear. Prince's Sugar. Prince's Sugar Top. The Sugar Top is one of those indifferent pears, which, from their great productiveness and good appearance, make a figure in our markets, though not worthy of a place in a good garden. Great quantities of the Sugar Top pear may be seen in the New. York markets in July. Fruit of medium size, very regular, roundish-top-shaped. Skin smooth, and very bright, clear yellow over the whole sur- face. Stalk stout, obliquely inserted, with a thickening at the point of junction. Calyx in a narrow basin. Flesh white, somewhat juicy and breaking, sweet, but with little flavour. Last of July. 29. Summer Franc Real. § Thomp. Lind. P. Mag. Franc Real d'Ete. Gros Micet d'Ete. Fondante. Knoop. Diet. Fig. 141. Summer Franc Rc"al The Summer Franc Real is one of the best summet pears, always melt- ing and delicious,- it fills, along with Dearborn's Seed- ling, the space, in ripening, between those favourite sorts, the Bloodgood ana the Bartlett. R(>a> is a Spanish gold coin, and we pre- sume, this fruit must have been named from its sterling me- rit, as it is not gold colour. The tree is thrifty, hardy, and bears well, and is easily known by its rounded, light 00- SUMMER PEARS. 34f> loured leaves. It is hardy, and bears admirably in all Kinds of soil. Fruh of medium size, obovate, but largest in the middle, irid tapering eacli way. Skin green at first, becoming pale yellow- ish green, dotted with small, brownish-green dots. Stalk short, thick, and rather uneven, inserted in a shallow cavity. Calyx small, closed, with long segment?, set in a furrowed basin. Flesh white, fine grained, buttery and melting, with a rich, sugary, excellent flavour. Core large. Ripe early in September 29. SA.vsrEAU, or Skinless. Thomp. Lind. Mill. Poire Sans Peau. O. Duh. Fleur tie Guignes. The Skinless is a very nice little pear, with a remarkably thin, smooth skin, and a delicate, perfumed flavour. It bears in clusters, and very regularly. It is not first rate, but is esteem- ed by many. Fruit below medium size, lonij pyriform. Skin very smooth and thin, pale green, becoming light yellow, speckled with light red in the sun. Stalk long, slender, curved, inserted in a very trifling cavity. Calyx closed, set in a small basin. Flesh white, juicv, half melting, with a sweet and slightly perfumed flavour. First of Au- gust. _ This isquitedistinct from the Early Rous- selet. 30. Summer Rose. Epine Rose. Duh. Nois. Poire de Rose. Caillot Rosat d'Ete. Epm<- d'Ete Couloir Rose. Thorny Kose. Mill. Rosenbirue, of llw Germans. Qgnon. ) wrongly, of Epiiie L'Ete. \ some. A handsome and peculiar summer pear, very popular, and v/ell known on the other continent. It is quite flat, and remarkably like an apple in ap- pearance. Fruit of medium size, round, flattened at r . g . H2 . Summer ^ 840 THE PEAR. both ends. Skin faint yellow, blended and speckled with russe in f V shade, with a red russet cheek, marked with brown dots. 8ta v rather more than an inch long, slender, curved, inserted in a very sir. all hollow. Calyx open, small, set in a very shal- low basin. Flesh white, juicy, rich and sugary, hardly fiist rate. Last of August. Shoots upright, gray-olive. 31. SlJCREE DE HOYERSWERDA. Thomp. Sugar of Iloyersworda. A pleasant German pear, of peculiar flavour, excellent when ripened in the house. It bears immense crops. Leaves very narrow. Fruit of medium size, obovate — sometimes oblong, lengthening into the stalk, which is curved and obliquely inserted. Skin smooth and fair, pale yellowi.>h-green, thickly sprinkled with greenish russet dots. Calyx very small, and placed in a very shallow basin. Flesh white, quite juicy, with a sweet and piquant flavour. It does not keep long. Last of August. Shoots long, olive brown. 32. Epine d'Ete. Thomp. Lind. Summer Thorn. Foililmite Musque6 Satin Vert. A second rate, juicy, and pretty good fruit, which may be introduced in a large collection. It looks a little like a small Jargonelle. A good bearer. Shoots yellowish-brown. Fruit middle sized, pyriforrru Skin smooth, greenish-yellow ; a little darker on the sunny side. Stalk stout, about an inch long, set without depression. Calyx short, set in a small plaited basin. Flesh tender, melting, with a sweet, musky, peculiar flavour. Last of August and first of September. Set with little or no cavity. 33. Sltmmur Box Chketiex. Mill. Thomp. Lind. P. Mag. Bon Chretien d'Ete. O. Duh. Summpr Good Christian. Musk Summer Bon Chretien. Core. Gratioli. ) r , Summer Apothekerbime. ) ,, Gratioli dEte. f ,■','. Summer Gute Christenbime. } «•' M Gratioli di Koma. ) lalians - Die Somm-r Christebime. ) UOTm Large Sugar, of some. This is one of the oldest pears, having been cultivated for the ia*t two centuries, all over Europe. It is common with us, but the stock is generally somewhat diseased. The tree has rlroo^incr shoots, and bears at the extremities of the branches Though a sweet and pleasant pear, it wants the flavour of oui finer sortSj and does not deserve a place in a small garden. SUMMER TEARS. 54? Fruit large, irregularly bell-shaped or pyriform, with swollen, tcnnftbu sides. Skin yellow, with an orange-blush in finely ripened specimens, dotted with many green specks. Stalk long, irregular, curved, obliquely inserted in a knobby depression. Calyx small, in a narrow, uneven, shallow basin. Flesh yel- lowish, coarse grained, very juicy, and of a pleasant, simply sweet flavour. Very large blossoms and dangling leaves Last of August, or early in September. 34. Summer St. Germain. Thomp. Short's Saint Germain. Saint Germain de Martin. St. Germain d'Ete. N. Duh. A pleasant, juicy, summer pear, of second rate flavour, bear ing laige crops, and growing vigorously. Fruit of medium size, obovate. Skin pale green all over the surface. Stalk an inch and a quarter long, obliquely inserted. Calyx in a basin scarcely sunken. Flesh juicy, tender, sweet, with a very slight acid, and very good. 35. Vallee Franche. Thomp. Duh. De Vallee. Nois. PoiL Bonne de Keinzheira. De Keinzheira. A second rate sweet, summer pear, productive, but by no means, in our opinion, of first quality. It ripens with the Bart- lett, and is immeasurably inferiour to it in this climate. Fruit of medium size, obovate, or turbinate, and tapering to the stalk. Skin pale green, becoming pale yellowish-green, regularly sprinkled with numerous small, gray dots. Stalk about an inch long, set with little or no cavity. Calyx in a shallow basin. Flesh white, not fine grained, quite juicy, but not buttery, and of a simply sweet flavour. Last of August. 36. Windsor. Lind. Thomp. Summer Bell. Cuisse Madame, of some. Konge. The Windsor is an old European pear, very commonly known in some parts of this country, as the Summer Bell pear. Large quantities are grown for market. It is, however, only a third rate fruit. The tree is remarkable for its stout, perfectly up- right dark-brown shoots. Fruit large, pyriform, or bell-shaped, widest above the middle, narrowing to the eye, and slender in form, tapering into the stalk Bkin yellowish-green, dotted With small green specks, and tinged 348 THE PEAK. with a little dull orange next the sun. Stalk an inch and a half long, slender. Calyx small, closed, set with little or no depres- sion. Flesh white, tender, or soft, a little coarse-grained at the core, sweet, with a somewhat astringent jiiice. Last of August. 37. Williams' Early. § Man. A native fruit, which originated on the farm of Mr. A. D. Wil- liams, of Rox bu- ry, Mass. It is a very handsome, small pear, of ex- cellent quality, and a good bearer. Fruit below me- dium size, round- ish-turbinate, re- gularly formed. Skin bright yd. low, thickly sprin- kled with rich scarlet dots on the sunny side. Stalk an inch and a half long, straight, a little fleshy where Fig. 143. TViUiamt' Early. it joins the fruit. Calyx very short, open ; basin shallow, and slightly plaited. Flesh white, a little coarse-grained at first, but, when ripe, very juicy, half buttery, rich, with a slightly musky flavour. First, to the middle of September. Young wood dark. Class II. Autumn Pears. 38. Alpha. Thomp. A Belgian seedling, received from Dr. Van Mons. It is a pleasant pear. Fruit of medium size, obovate, a little inclining to oblong. Skin smooth, pale yellowish-green, dotted with reddish points, and having a thin, pale brown blush. Stalk little more than an inch long, inserted in a slight depression. Calyx stiff, open, set in a round basin of moderate size. Flesh white, fine grained, buttery and good. Middle of October. AUTUMN PEARS. 349 39- Andrews. § Man. Ken. Amory. Gibeon. The Andrews is a favorite native seedling, found in the neighbourhood of Dorchester, and first introduced to notice by a gentle- man of Boston, whose name it bears. It has, for the last 15 years, been one of the most popular fruits. It is of most excel- lent flavour, a cer- tain and regular bearer, even while young, and the tree, which is very har- dy, never suffers from blight. Fruit rather large, py riform,one-sided. Skin smooth, and rather thick, pale yellowish - green, with a dull red cheek, and a few scattered dots. Stalk about an inch and a quarter long, curved, set in a Fig. 144. Andrews, very shallow, blunt depression, or often without depression. Ca. lyx open, placed in a small basin. Flesh greenish-white, full of juice, melting, with a fine vinous flavour. Early in Sep- tember. Shoots diverging, light olive. 40. Ananas. § Bon. Jard. Poire Ananas. Nois. This new and delicious pear was introduced very recently from France, by Col. Wilder of Boston. It is a rich flavoured fruit, of the first quality, with an agreeaule peifume, not how. 30 S5C THE fEAIt. ever resembling that of the pine-apple, as its name would leaa one to suppose. Fruit of medium size, roundish -obovate. Skin gieenish-ycl- low, slightly marked with russet, and occasionally with red on the sunny side. Stalk rather stout, thicker at the point of inser- tion. Calyx closed, and set in a shallow basin. Flesh white, meltinjr, v ry juicy, with a rich and perfumed flavour. Ripens the last of September and beginning of October. Young wood olive. 41. Ananas D'Ete. Thomp. Ananas, (of Manning.) This fruit was first received from the London Horti- cultural Society, by Mr. Manning. It is a very excellent pear, with a rich and somewhat pe- culiar flavour, but should rather be called an autumn pine-apple, than a summer one. Fruit rather large, pyriform, or occasionally ob- tuse at the stalk. Skin rough and coarse, dark yel- lowish-green, with a little brown on one side, and much covered with large rough, brown rus- set dots. Stalk an inch and a quarter long.inserted some- times in a blunt cavity, sometimes without depression, by the side of a lip. Fig. 145. Ananat D'EU. Calyx open, with nhort divisions, basin shallow. F esh fine grained, buttery and melting, with a sweet, perfumed and high flavour. September and October. ATTTUMN PEARS. 851 42. Axrletf.rre. Thomp. Enilish IV'iirre. Lind. Beurro d'An^leterre. Nois. A most productive pear, which has somo alTinity 1o Riown Beurre\ bill is inferiour to it in flavour. It is a go id orchard fruit, but is not worthy of a place in a small garden. The tree forms a very erect, pyramidal head. Young wood olive. It is one of the most common fruits in the market of Paris. Fruit of medium size, pyriform, very evenly shaped, tapering very regularly to its union with the stalk, which is slender, and rather more than an inch long. Skin rather thick and hard, dull light grepn, thicklv speckled with russet dots, and having a thin brownish russet cheek. Calyx set in a very smooth, scarcely sunk basin. Flesh white, buttery and meltincr, full of juice, and of pleasant, though not high flavour. MidJle of September. 43. Aston Town. P. Mag. Thomp. Lind. A very hardy little pear, from the village of Aston, in Chester, Eng- land. It is of tolerable flavour, sometimes excel- lent, and the tree, when in bearing, is character- ized by its long slender branches, which have a half-twisted, dangling appearance. It bears great crops, and is espe- cially worthy of notice in an unfavourable soil, and cold climate. Fruit rather small, form roundish-turbinate. Skin a little rough, pale brownish-green, becom- ing yellowish when ripe, and thickly dotted with brown specks. Stalk an inch and a half long, rather straight and slen- der, inserted with little or no cavity. Calyx nearly closed, in a very V\r-- Fig. 146. A/ton Toum. A52 THE PEAK. shallow basin. Flesh soft, buttery, moderate y sweet, per.'umed, and good. Middle and last of September. 44. ALTiioRr-E Crassane. Thomp. Lind This fine English pear is a seedling raised by the late T. A Knight, Esq., President of the London Horticultural Society. It was sent by him to the Hon. John Lowell, of Boston, in 183 2. It is very highly rated in England, and is recommended as a veiy hardy tree. The specimens as yet raised in this country have proved of excellent quality, but not quite equal to its reputation. Fruit of medium size. roundish-obo- vate, but nar- rowing rather more to the eye than the stalk. Skin pale green, dotted with small russet- ty points, and having a lit- tie tinge of brown on one side. Stalk about an inch and a half long, slender, curved, and slightly in. seited. Calyx with many divisions, set in a shallow basin, having a few plaits. Flesh white. buttery, and Fig. 147. AUhorpe Crassane. quhe j uicy> with a rather rich, slightly perfumed juice. October and No- vember. Either there is a spurious sort strongly resembling this, or the Althorpe Crassane is somewhat variable in quality, as we have seen specimens quite indifferent. AUTUMN PEARS. S53 45. Amande Double. Van Mons. Amanda's Double. Man. in Hov. Mag. One of Van Mons' seedlings, received by Mr. Manning, and we suppose named by Van Mons, in allusion to its having double kernels. It is a very handsome fruit. By misconcep- tion it has been called here Amanda's Double. Mr. Manning's description of it is as follows. " Medium size, pyriform, stem short, fleshy at its junction with ihe fruit. Skin yellow and bright red. Flesh coarse grained, sweet, tender and excellent. Ripe the middle of Sep- tember." Shoots stout, upright, dark olive. A subsequent examination of this pear leads us to think it drv and inferiour in many seasons. 46. Autumn Colmar. Thomp. Lind. A Flemish pear, of fair quality, and a good bearer. Fruit of medium size, oblong or obtuse, pyriform, a little un- even. Skin pale green, dotted with numerous russety specks. Stalk about an inch long, straight, planted in a small, uneven cavity. Calyx small, closed, set in a slight basin, a little fur- rowed. Flesh a little gritty at the core, buttery, with a rich and agreeable flavour. October. 47. Belmont. Thomp. An English kitchen pear, considerably like the Althorpe Crassane, and of the same origin. It bears abundantly and constantly with us, and is remarkably fine for cooking and pre- serving, but is scarcely fit for the table. Fruit roundish-obovate, medium, sometimes of rather large size. Skin fair, yellowish-green, marked with numerous dots, and a little brownish next the sun. Stalk quite long, (two ii ch- es or more,) slender and curved. Flesh rather coarse, juicy, and sweet. October. 49. Belle et Bonne. Thomp. Lind. P. Mag. Srhone und Gute. Grar ie use- Belle de Brussels, (ittcorrectly.) The Belle et Bonne (beautiful and good.) pear is a variety from Belgium, of large size, fine appearance, and saccharine flavour. It is a showy and good fruit, but whoever reads Mr. Kenrick's description, and expects to find it " a delicious Ber 00* 354 THE FKAA. Fig. 148. Belle ct Bonne. gamot of the best kind," will be disappointed. It is very far be. low Gansel's Bergamot in richness. The tree is a strong grower. Fruit large, roundish, a little greater in width than in height. Skin pale greenish-yellow, with numerous russet green dots, especially near the eye. Stalk long, rather slender, deeply in- serted in a very narrow cavity. Calyx with crumpled divisions, set in a shallow, rather uneven basin. Flesh white, a little coarse grained, tender, and when well ripened, buttery, with a very sweet and agreeable juice. Middle of September. 49. Brougham. Thomp. A new English variety, not yet proved here, very hardy and very productive. It is said to be AUTUMN TEARS. 353 The fruit is described by Thompson as large, roundish-obo- vate. Skin yellow, a good deal covered with russet. Flesh buttery, quite melting, and of very excellent flavour. It ripens in November. 50. Bleeker's Meadow. Ken. Pom. Man. Large Seckel. A native fruit, said to have been found in a meadow in Penn- sylvania. It is a handsome, hardy fruit, and bears large crops, but it has been sadly over-praised as to quality. The truth is, it seems at first to give promise of high flavour, but it rarelv becomes mellow, but retains its crisp, hard state. We have raised many fine crops, but cannot recommend it much. In a very dry, warm soil, it is some- times excellent. Fruit small, or of medium size, round- ish, very regular and smooth. Skin bright clear yellow, occasion- ally sprinkled with crimson dots on the sunny side. Flesh very white, firm, with a pe- culiar musky or wasp- iike aroma, and spicy taste, but mostly re- mains crisp and hard. Slalk straight and stiff. Basin shallow. Calvx Fig. 149. BkekerU Mradou. oj>cn and reflexed. October and November. 51. Boucquia. Ho v. Mag. Beurre Boucquia. Ken. A new Flemish pear, raised by Dr. Van Mons, and sent to Mr. Manning in 1836. Fruii rather large, onesided, oval-turbina'e. Skin pale yel- low. with a pale red chee!;, thickly sprinkled with reddish, ana dark russetv dots. Stalk an inch or more long, set a little oh. 'quely, and either fleshy at the point of junction, or set in a 85e THE PEAR. very slight depression. Calyx lar^e, basin scarcely sunk. Flesh yellowish-white, abounding with a very sweet, riel juice, of excellent flavour. October. Rather liable to rot at the core. 52. Buffam. Man. Buflam. The nufTam is a native of Rhode Island, an 1 from its general resemblance to the Doyenne, it is, no doubt, a seedling of that fine sort. It is an orchard pear of the first quality, as it is a very strong, uptight grower, bears large, regular crops, and is a very handsome and saleable fruit. It is a little variable in quality. We have frequently eaten them so fine, as scarcely to be distinguished from the Doyen n6, and again, when ra- ther insipid. It may be considered a beau- tiful and good, though not first rate variety. Fruit of medium size, oblong, obovate, a little smaller on one side. Skin fair, deep yellow, (brownish- green at first,) finely suffused over half the Fig. 150. Biiffmn. fruit, with bright red, sprinkled with small brown dots, or a little russet. Stalk an inch long, inserted in a very slight cavitv. Calyx with small segments, and basin of moderate size. Flesh white, buttery, not so juicy as the Doyenne, but sweet, and of excellent flavour. The strong upright reddish-brown shoots, and peculiar, brownish green appearance of the pear, befote ripening, distinguish thia fruit. September. AUTUMN PEAKS. £57 53. Beurre de Capiaumont. Thomp. Capiumont. Lind. A Flemish pear, very fair, and handsomely formed, ana suet, a capital bearer, and so hardy in all soils and seasons, that it is already a very popular orchard and garden fruit. It is al- ways good, sometimes first rate, hut when the tree is heavily laden, it is apt to be slightly astrin- gent. It grows freely ; branches a little pendant, gravish yellow. Fruit of medium size, long turbinate, very even, and tapering regular- ly into the stalk. Skin smooth, clear yellow, with a light cinnamon or cinnamon red cheek, and a few small dots and streaks of russet. Calyx large, with spreading segments, prominently placed, and not at all sunk. Stalk from three- fourths to an inch and a half long, curved. Flesh fine grained, buttery, melting, sweet, and when not astringent, of high flavour. September and October. This is quite distinct from the Frederick of Fig. 151. Beurri de Capinmmt. Wurtemburgh. an irregular fruit, sometimes called by this name 54. Beurre, Brown. Thomp. Lind. Mill. Beurre. O. Duh. Golden Beurre. R-d Beurre, {of some.) c Badliam's. of various r. r , P h Grev Beurre. rrencn [} enrre j' Anion, (ofsome.\ gardens. Benn6 Ven> The Brown Beurre. almost too well known to need descrip 858 THE PEAS. tion, was for a long time, considered the prince of pears in France, its native country, and for those who are partial to t lie hijfh vinous flavour — a rich mingling of sweet and acid — it lias, still, few competitors. It is, however, quite variable In different soils, and its variety of appearance in different gardens, has given rise to the many names, gray, brown, red and golden, under which it is known. Kenrick calls it " an outcast, 1 ' but our readers will pardon our dissent from this opinion, while we have the fact in mind, of its general excellence in this region ; and especially that of a noble tree, now in view from the library where we write, which is in luxuriant vigour, and gives us, an- nually, from five to eight bushels of superb fruit. The truth is, this pear is rather tender for New England, and requires a warm climate an I strong soil. Shoots diverging, dark brown. Fruit large, oblong-obovate, tapering convexly quite to the stalk. Skin slightly rouiih, yellowish-green, but nearly covered with thin russet, often a little reddish brown on one side. Stalk from one to one a half inches long, stout at its junction with the tree, and thickening obliquely into the fruit. Calyx nearly closed in a shallow basin. Flesh greenish white, melting, but- tery, extremely juicy, with a rich sub-acid flavour. September 55. Beurre Bosc. Thomp. Cnlahas^e Bosc. Bosc's Flasohenbirna. Marianne JMuuvelle. Beurre d'Yelle, (o/ some.) The Beurre Bosc is a pear to which we give our unqualified praise. I' is large, handsome, a regular bearer, always per- fect, and <»f the highest flavour. It bears singly, and not in clusters, looking as if thinned on the tree, whence it is always of fine size. It was raised in 1807 by Van Mons. and named Calebasse Bosc in honour of M. Bosc, a distinguished Belgian cultivator. Having also been received at the garden of the Horticultural Society of London under the name of Beurre Bosc, Mr. Thompson thought it best to retain this name, as h>ss likely to lead to a confusion with the Calebasse, a distinct fruit. The tree grows vigorously; shoots long, brownish olive. Fruit large, pyriform, a little uneven, tapering Ions: and gradually into the stalk. Skin pretty smooth, dark yellow, a good deal covered with streaks and dots of cinnamon russet, and slightly touched with red on one side. Stalk one to two inches long, rather slender, curved. Calyx short, set in a very shallow basin. Flesh white, melting, very buttery, with a rich, delicious and slightly perfumed flavour. Ripens gradually from the last of September to the last of October. AVTUKir ?SJiM. 539 Fig. 152. Beurri Bote. fl(,0 TH3 rSAK,. 56. Beurre d'Amalis. Thomp. Nois. Beurre d'Amanlis. Nois. Don. Jard. Beurre d"AraaulLs. Ktn. Man. A Belgian pear, of excellent quality, nearly first rate. Very productive. Fruit large, obovate, not very regular, a little swollen on its sides. Skin rather thick, dull yellowish-green, with a pale red- dish brown cheek, overspread with numerous brown dots and russet streaks and patches. Stalk a little more than an inch long, set rather obliquely in a shallow, irregular cavity. Calyx open, with broad divisions, basin shallow. Flesh yellowish, somewhat coarse, but buttery, melting, abundant, rich, with slightly perfumed juice. Septemoer. 57. Beurre d'Anjou. Thomp. This is a first rate pear, recently imported from France by Col. Wilder, of Boston, which appears to us quite distinct from the Brown Beurre. Fruit rather above medium size, very regular, obovate. Skin greenish-yellow, smooth, a little clouded with russet, especially around the calyx. Calyx small, open, in a round, smooth basin. Stalk rather short, straight, set in a slight cavity. Flesh yel- lowish-white, very fine grained, buttery, slightly sub-acid, with a rich, sprightly vinous flavour. October. 58. Beurre Diel. § Thomp. Lind. P. Mag. Duel's Butterbime. Beurre Royale. Beurre J'Yelle. Dfl. Dorotliee Uoyalo. De Melon. IXi.othee Royale. Gros Dillen. Melin do Kops. Gi >«se Dorothse. Dillen. B-urre Alagnifique. Syivanche vert d'hiver. Des Trois Tours. Beurre Incomparable. A noble'Belgian fruit, raised from seed, in 1805, by Dr. Van Mons, and named in honour of his friend Dr. Augustus Fred, erick Adrien Diel, a distinguished German pomologist. Its \igour, productiveness and beauty, have made it already a general favouri*e with our planters. It is in every respect, a first rate fruit in fav urable situations, but on very young trees and in cold soils, it is apt to be rather coarse d astringent. The tree has long, very stout, twisting branches, and is un- commonly vigorous. Young shoots dark grayish-brown. Fruit lu.ge, varying trom obovate to obtuse-pyriform. Skin ratner thick, lemon yellow, becoming orange yellow, marked with large biown dots, and marblings of russet. Stalk an inch AUTUMN PEARS. Ml Fig. 153. Beurre Did. lo an inch and three quarters long, stout, curved, set in a rather uneven cavity. Calyx nearly closed, and placed in a slightly furrowed basin. Flesh yellowish-white, a little coarse grained, especially at the core, but rich, sugary, half melting, and in good specimens, buttery and delicious. In eating, in this coun- try, from September to December, if picked and ripened in the house. 59. Beurre Knox. Thomp. Lind. The Beurre Knox is a pleasant, second rate fruit, of large and handsome appearance, but a little liable to rot at the core. 31 302 THE PEAR. It is shaped a good deal like the Brown Beurre\ A FlernisV variety. Fruit large, oblong, obovate, tapering to the stalk, which is about an inch long, curved, and set below a fleshy protuberance or lip — and without depression. Skin pale green, with thin russet on one side. Calyx open, and set in a small, narrow basin. Flesh tender and soft, juicy and sweet, but not high flavoured. Last of September. This fruit is abundant near Boston. We received, by some error, a winter fruit, under this name, from the Horticultural Society of London. 60. Beurre Kenrick. Man. in Hot. Maw. No. 1599 of Van Mons A Flem- ish seedling, sent to this country and named by Manning. " Medium size, flat at the blossom- end, tapering to the stalk, colourgreen- ish-yellow, with indis- tinct russet spots ; stem one mch long ; ftc«?h good, juicy, sweet and buttery. Ripe in Septem- ber." Man. 01. Beurre, Golden op Bilboa. § Man. Hooper's Bilboa. The Gold- en Beurre* Fig. 154. Golden Board of BUboa. of Bilboa was imported from Bilboa, Spain, about eighteen AUTUMN PEAKS. 363 years ago, by Mr. Hooper, of Marblehead, Mass. Its European name is unknown, and it has become a popular fruit here under this title. It is of a fine golden colour, relieved by a little rus- set, and is certainly a beautiful early autumn pear of the first quality. It bears regularly and most abundantly, and will become a favourite fruit in all parts of the country. In cold soils, it is particularly fine on quince stocks. Shoots stout, up- right, light yellowish- brown. Fruit rather large, regular obovate. Skin very fair, smooth, and thin, golden yellow, evenly dotted with small brown dots, and a little marked with russet, especially around the stalk. Stalk about an inch and a half long, rather slender, set in a mode- rate depression. Calyx small, closed, placed in a slight basin. Flesh white, very buttery and melting, and fine grained, with a rich vinous flavour. First to the middle of September. 62. Beurre Duval. Thomp. A new Belgian pear, raised by M. Duval. It is good, and bears abundantly. Fruit of medium size, obtuse pyriform. Skin pale green. Flesh white, buttery, melting and well fla voured. October and November. 63. Beurre Preble. Man. in H. M. A large and excellent pear, named by Mr. Manning in honour of Commodore Edward Preble, U. S. N., and raised from seed, by Elijah Cooke, of Raymond, Maine. Fruit large, oblong-obovate. Skin greenish-yellow, mottled with russet and green spots. Stalk about an inch long, very stout, set in a moderate hollow. Flesh white, buttery, and melting, with a rich, high flavour. October and November. 64. Beurre Colmar. Van Mons. Nois. Beurre Colrasir d'Automne A pleasant, juicy pear, ripening in October. It is one of Dr. Van Mons' seedlings, and is quite distinct from the Autumn Colmar. Fruit of medium cize, almost eliptical, or oval-obovate, regu- larly formed. Skin smooth, pale green, becoming yellowish at maturity, with a blush next the sun, and thickly sprinkled with dots. Stalk an inch long. Calyx expanded, and set in a very shallow, narrow, irregular basin. Flesh very white, slightly crisp at first, but becoming very juicy and melting, with a slightly perfumed flavour. October. 364 THE PEAR. 65. Beurre de Beaumont § Thomp. A new and highly delicious pear, lately received from France, It appears, to us, to be worthy of extensive dissemination. Fruit of medium size, roundish-obovate. Skin pale yellow, ish-green, thinly sprinkled with large dark green dots, and thin, ly washed with dull red on the sunny side. Stalk about an inch long, obliquely inserted, under a lip, or in a very slight cavity. Fig. 155. Beurrd de Beaumont. Calyx small, with little or no division, and set in a shallow, smooth basin. Flesh white, buttery, melting, abounding with a rich, sprightly flavoured juice. October. 66. Beurre Van Mons. Thomp. The Beurre Van Mons is but just received in this country. It bears the reputation of a first rate fruit ; it is of medium size, pyriform, skin yellowish, nearly covered with russet. Flesh buttery, melting and excellent. October. 67. Beurre Romain. Thomp. N. Duh. A melting, juicy pear, of seconJ quality. Fruit of medium size, regularly formed, obovate. Skin pale yellowish-green, dotted with numerous gray specks Stalk short, inserted with- AUTUMN PEARS. 365 out depression. Calyx prominently placed, even with the fruit, flesh white, juicy, melting, sweet and agreeable. September to October. Bears abundantly. 68. Beurbe Van Marum. Thomp. A racher large, and very good, juicy pear, one of the Flemish varieties. It comes early into bearing, and produces well. Fruit large, oblong-pyriform, not very regular. Skin yellow, rarely with a little red. Stalk rather long and slender, inserted in a flattened cavity. Calyx large, set in an irregular shallow oasin. Flesh white, melting, juicy, sweet and agreeable. First nf October. 69. Beurre Spence ? Thomp. It is probable that there may be a true Beurre Spence, since Dr. Van Mons claims to have raised one, and once pronounceci it the finest of all pears. But it is certain that neither the pomologists of England or America have yet been able to ob- tain it correct. Beurre Diel, Urbaniste, B. de Capiumont, and one or two others, of very inferiour quaiitv, have been imported into this country for Beurre Spence. We have, however, re- ceived a tree from Mr. Rivers, the English nurseryman, which may prove correct. He says " this is the Beurre Spence of the Parisians. I ate it there in October, and thought it, simply, a good pear, scarcely deserving the high encomiums given by Van Mons to Mr. Bracuick."* 70. Beurre Crapaud. Thomp. A new foreign pear, resembling the Doyenne in flavour. Fruit of medium size, obovate. Skin pale greenish-yellow. Flesh buttery, fine-grained and excellent. Ripens in October. 71. Beurre Picquery. The Beurre Picquery has lately been received from France, where it has the character of a first rate fruit, somewhat resem- bling the Urbaniste in general appearance; of rather larger size, melting, equally fine in flavour, ripening in October, and keeping a month or more. Shoots dark olive. * In the mean time we annex Van Mons' original description. " Wood short- jointed, leaves small, branches horizontal or declining. The fruit is of the shape and size of the Brown Beurre ; skin green, handsomely sprinkled and marked With reddish brown and reddish purple. Flesh tender, juicy, sugary and per* fumed. It ripens about the last of September." — Revue dcs Revues, 1830, p. 130. 366 THE PEAR. 72. Bergamot, Autumn. Mill. Lind. Thomp. English IWgamot. York Bergamot. Common Bergamot, (of England.) English Autumn Bergamot. The Autumn Bergamot is one of the oldest of pears, being supposed by pomologists to have been in England since the time of Julius Caesar. It is believed by Manger to be of Turk- ish origin, and originally to have been called Begarmoud,— princely pear — from the Turkish,^, or bey, and armoud, a pear. Since that time, the standard of excellence has risen much higher, and the title could, with more justice, be applied to the following variety than to this. The Autumn Bergamot bears well with us, and is of good flavour, but it is going out of culti- vation, though the tree is thrifty, and bears well. Fruit rather small, roundish and flattened. Skin roughish green, dotted with rough gray specks, and often with a faint or dull brown cheek. Stalk short, about half an inch long, stou'c, inserted in a wide, round hollow. Calyx small, set in a shallow smooth basin. Flesh greenish-white, coarse-grained at the core, juicy, sugary and rich. September. The Hergamotte d'Automne of the French, is a distinct fruit from this, usually more pyramidal ; the skin smooth, light yel- lowish-green, with a brownish red cheek, and speckled with small, grayish dots. Stalk nearly an inch long, set in a slight cavity. Calyx very slightly depressed. Flesh breaking, juicy, and refreshing, but not high flavoured. A second rate fruit, though of fine appearance. 73. Bergamot, Gansel's. § P. Mag. Thomp. Lind. Brocas Bergamot. Coxe. Bonne Rouge. Ives' Bergamot. Gurle's Beurre. Staunton. Diamant. Gansel's Bergamot is a well known and delicious pear, raised seventy-seven years ago, from a seed of the Autumn Berga- mot, by the English Lieut. General Gansel, of Donneland Hall. Though a little coarse-grained, it is, in its perfection, scarcely surpassed by any other pear in its peculiarly rich, su- gary flavour, combined with great juiciness. It is stated, by some, to be an unfruitful sort, and it is, in poor, or cold soils, only a thin bearer, but we know a very large tree near us, in a warm, rich soil, which frequently bears a dozen bushels of su- peru fruit. The mealy leaves, and spreading, dark gray shoots, distinguish this tree. Fruit large, roundish-obovate, but much flattened. Skin roughish brown, becoming yellowish-brown at maturity, tinged sometimes with a russet red cheek, and sprinkled with spots of AUTUMN PEARS. 367 Fig. 156. GanseVs Bergimot. russet. Stalk short, fleshy at both ends. Cavity moderate. Calyx short and small, placed in a smooth, moderate hollow. Flesh white, melting, very juicy, rich, sweet and aromatic. Ripens during all September. 74. Bergamotte Suisse. O. Duh. Lind. Swiss Bergamot. Lind. A very pretty, roundish, striped pear, which is a handsome ad- dition to the dessert, and occasionally, when it ripens late, it is juicy, melting and excellent, but it is frequently of indifferent flavour. The tree is, with us, one of the strongest and most vigorous, and bears well. Branches striped. Fruit of medium size, roundish, a little inclined to turbinate. Skin smooth, pale green, striped with yellow and pale red. Flesh melting, juicy, sweet and pleasant. October. 75. Bergamotte Cadette. O. Duh. Thomp. Beurre Beauchamps. Poire de Cadet. Beauchamps. Ognonet, {incorrectly, of some.) A very good Bergamot from France, not, by any means. S68 THE PEAR. equal, however, to Gansel's, but productive, and ripening foi some time, in succession. Fruit middle sized, roundish obovate. Skin smooth, pale green, rarely with a pale red cheek. Stalk an inch long, tliick, set in an angular, shallow cavity. Calyx small, closed, basin nearly flat. Flesh buttery and juicy, sweet, and rather rich. October and Noveir.ber. 76. Bezi* de Montigny. Thomp. Lind. Poit. Trouve' de Montigny. Beurre Romain I of some American gardens. A p'.easant, juicy fruit, with a musky flavour, but not first rate. The skin is remarkably smooth, and the pear is evenly fcrmf d. It is a gooc 1 bearer. Fruit of medium size, very re- gula)ly obovate. Sk.'n pale yellowish-green, with numerous gray dots. Stalk stou*, thickest at the point of insertion, an inch long, inserted in a small shallow cavity. Calyx small, firm, open, reflexed, in a very smooth basin, scarcely sunk. Flesh white, melting, juicy, half buttery, with a sweet, musky flavour. First of October. 77. Bezi de la Motte. § O. Duh. Thomp. Bein Arrnudi. Beurra blanc do Jersey. This admira- ble old French pear is an es- pecial favourite of ours. Its flesh is solid and heavy, at the same time highly buttery, with a pecu- liarly pleasant flavour and aroma. The tree is exceed- ingly vigorous and productive, Fig. 157. Bezi de la MoUe. • Bezi signifies wilding, \. e. natural seedling found near Montigny, a town in France. AUTUMN PEARS. 368 and the grayish-olive shoots, like the fruit, have a peculiarly speckled appearance. Every garden should have a specimen of this fruit. It ripens gradually, and may be kept a good while. Fruit of medium size, bergamot shaped, roundish, flattened at the eye. Skin pale yellowish-green, thickly sprinkled with conspicuous russet green dots. Stalk about an inch long, green, slightly curved, and inserted in a slight, flattened hollow. Calyx small, open, set in a shallow, rather abruptly sunken basin. Flesh white, very fine-grained, buttery, juicy, with a sweet, delicate, perfu- ^-% med flavour. October. \ 78. Bishop's Thumb. Thomp. Lind. A long, oddly-shaped, English pear, but jui- cy and excellent in fla- vour, indeed usually considered first rate. The tree bears abun- dant crops. Shoots grayish-olive. Fruit rather large, oblong and narrow, and tapering irregu- larly, usually a lit- tle knobbed. Skin dark yellowish-green, dotted with russet, of- ten nearly covered with russet specks, and having a russet red cheek. Stalk one to two inches long, slen- der, crooked, and set in a fleshy enlarge- ment. Calyx with spreading divisions, and set in a flat basin. Flesh juicy, melting, with a good, rich vinous flavor. October Fig. 153. Bishop's Thumb 370 THE PEAK. 79. Bon Chretien Fondante. Thomp. Lind. A recent Flemish pear, abounding with juice, and having a refreshing agreeable flavour. In good seasons, it is first of the quality, and it bears early and abundantly. Young shoots slender, diverging, olive gray. Fruit pretty large, roundish-oblong, regularly formed. Skin pale green, sprinkled with small russet dots, and considerably covered with russet. Stalk three-fourths of an inch long, curved, inserted in a slight depression. Calyx small, set in a narrow hollow. Flesh yellowish-white, gritty round the core, exceedingly juicy, tender and melting, with a rich and pleasant favour. 80. Burnett. Ken. A pleasant, sweet pear, of large size, raised by Dr. Joel Burnett, of Southborough, Mass. Fruit large, obtuse pyriform. Skin smooth, pale yellow, with numerous greenish-gray dots, and sometimes a little russet. Stalk an inch and a half long, planted in a swollen base, or with a blunt depression. Calyx open, stiff, placed in a shallow basin. Flesh greenish-white, a little coarse grained, but juicy, sweet and good. First of October. 81. Cabot. Man. Originated from the seed of the Brown Beurre, by J. S. Cabot, Esq., of Salem, Mass. It has a good deal of the flavour of its parent, and is an agreeable, sub-acid fruit. The tree grows upright and very strong, and produces amazing crops, but the fruit, with us, decays very quickly — though, we understand that, in older specimens, this is not the case. It merits a gene- ral trial. Col. M. P. Wilder, of Boston, informs us, that with him, it is of the first quality, nearly as good as Fondante d'Automne. Fruit pretty large, roundish-turbinate, narrowing rather ab- ruptly to tbe stalk, which is bent obliquely, and inserted on one side, of a tapering summit. Skin roughish, bronze vellow, pretty well covered with cinnamon russet. Calyx small, open, set in a round, smooth basin. Flesh greenish-white, breaking, juicy, with a rich, sub-acid flavour. Middle and last of Sep. tember. 82. ClIELItfCFORD. A native pear, from the neighbourhood of Boston of large AUTUMN PEARS. 371 and showy appearance and of second rate flavour, but much esteemed for stewing. It makes very strong wood, the young shoots yellowish-brown. Fruit very large, irregular pyriform, with a wide crown. Skin deep yellow, at maturity, with a fine red cheek, sprinkled with distinct brownish-green dots. Stalk an inch and a half long, curved, planted in a crumpled shallow cavity. Calyx large, set in an irregular basin. Flesh white, juicy, rather .risp, with a saccharine flavour. Last of September. 83. Compte de Lamy. § Thomp. Beurrd Curte. Dingier. Marie Louise Nova. ) ac. to Marie Louise the Second. J Thomp. A rich, truly deli- cious, sugary pear, of the highest quality. It is one of the late new Flemish varieties, and is worthy of unusu- al attention. Young shoots pretty strong, upright, dark co- loured. Fruit of medium size, roundish-obo- vate. Skin yellow, with a brownish red cheek, and sprinkled rifh small russetty | dots. Stalk an inch long, straight, ob- liquely inserted un- der a lip, or planted in a slight cavity. Calyx small, set in a shallow, smooth ba- Fig. 158. Compte de Lamy. sin. Flesh white, fine grained, buttery, melting, saccharine, and high flavoured. Last of September to middle of October. This is quite distinct from the Marie Louise Nova of some American gardens, received from Van Mons. [See Marie Louise Nova.] 84. Comprette. Van Mons. The Comprette is a very fine, new, Flerrish seedling, of Van Mons', which has just begun to -bear in this country, of Dr. and 372 THK PEAR. was introduced by Col. Wilder, of Boston. It is, undoubtedly, a fruit of the first quality, and resembles in flavour tne Passa Col mar. Fruit rather above medium size, obtuse-pyriform ; the short, stout stalk thickening into the termination. Skin yellowish green, thickly sprinkled with brown dots, and, occasionally. marked with a little russet. Calyx pretty large, with few seg ments, set in a shallow bffiu. Flesh white, buttery and melt- ing, with a rich, perfumed juice. October to November. 85. Commodore. Man. in Hov. Mag. Van Mons, No. 1218. A Belgian seedling, named by Mr. Manning, and promising to be of good quality, not quite first rate. Branches slender. Fruit of medium size, very regular-obovate, tapering to the Stalk. Skin yellow, marked with a little red, some russef in patches, and a very few small dots. Stalk an inch or moro long, planted on the slightly flattened summit. Basin scarcely sunk, and having a small calyx. Flesh somewhat like that of the Doyenne — buttery, melting, with a sweet and excellent fla- vour. Last of October, to last of November. 86. Croft Castle. Thomp. The Croft Castle is a recent English variety, peculiar in itg shape, and especially so in its flavour ; the latter being greatly l*fg. !59. Cm/t Ciistla. AUTUMN PEARS. 373 relished oy some persons, and not at all by others. It is very productive. Fruit of medium size, oval, inclining to flattened ovate- narrowing most towards the eye. Skin pale greenish-yellow, marked with brown dots, and often a little russet. Stalk lone and slender, curved, and planted almost even with the flattened summit. Calyx projecting a little beyond the level of the fruit, open, and stiif. Core large. Flesh juicy and a little crisp sweet, with a piquant perfume and flavour. October. 87. Copm. A Philadelphia seedling, named in honour of the originator Jacob Copia, Pine street, Philadelphia. It is a large and pretty good pear, resembling somewhat the Beurre Diel in flavour, but rather inferiour to it. Young shoots very stout, upright, olive brown. Fruit large, broad-turbinate, tapering into the stalk, whicl is long, stout, and fleshy at the bottom, obliquely inserted. Skin yellow, with slight traces and specks of russet. Calyx large basin somewhat furrowed. Flesh rather coarse grained, buJ rich, juicy, and sugary. September and October. 88.CusHiNG.§Man. The Cushing is a native of Massa- chusetts, having originated on the grounds of Colonel Washington Cush- ing, of Hingham, about forty years ago. It is a very sprightly, delicious pear, and like ma- ny of our native varieties, it produ- ces most abundant crops. Branches rather slender, di- verging, grayish- brown. Fruit medium size, often large, obovate, tapering rather obliquely to the stem. Skin sipnnth.light green- 574 THE PEAR. ish-yellow, sprinkled with small gray dots, and occasionally a dull red cheek. Stalk an inch long, planted in an abrupt cavity. Calyx rather small, set in a basin cf mode- rate size. Flesh white, fine grained, buttery, melting, and abounding in a sweet, sprightly, perfumed juice, of fine flavour A hardy and capital variety for all soils. Middle of September. 89. Capsheaf. Man. Ken. This is believed, by the eastern cultivators, to be a native of Rhode Island. It is a very agreeable fruit, not first rate, but from its great hardiness, and steady habit of bearing, is well worthy of the attention of pear growers. Young shoots stout, upright, yellowish-brown. Fruit of medium size, roundish-obovate. Skin deep yellow, nearly covered with cinnamon russet. Stalk an inch long, stout, inserted in a shallow hollow. Calyx small ; basin slightly sunk. Flesh white, juicy, and melting, very sweet and pleasant, but lacking a high flavour. October. 90. Calebasse'. Thomp. Lind. Calebasse Double Extra. Calebasse d'Hollande. Beurre de Fayence. The Calebasse is a very grotesque-looking Belgian fruit, named from its likeness to a calabash, or gourd. It is a good deal esteemed, especially by curious amateurs, being a crisp, sweet, juicy pear, of second quality, and producing good crops. Fruit of medium size, oblong, a little crooked, and irregular or knobby in its outline. Skin rough, dull yellow, becoming orange russet on the sunny side. Stalk about an inch and a half long, curved, and planted on the side of a knobby projection. Calyx very short, set in a small basin. Flesh juicy, crisp, a little coarse-grained, but sugary and pleasant. Middle of Sep- tember. This is the Calebasse Bosc of the Jardin Fruitier, but incor rectly. [See Beurre Bosc] The Calebasse Geosse, [Mon- strous Calabash, etc.] of Van Mons, is a prodigiously large, pyramidal fruit, 5 or 6 inches long, in the shape of a conical gourd. Skin smooth and shining, yellowish green, with a good deal of reddish gray in the sun. Stalk short and stout, about an inch long. Calyx rather small, but with large divisions. Flesh white, a little coarse, juicy, half melting, sugary and tolerably good. October. (The grafts sent out for this kind, by Van Mods, proved incorrect.) AUTUMN PEARS. 379 91. Cafucin. Van Mons. Capuchin. This promises to be a very good pear. It is one of Var. Mons' Seedlings. Young shoots stout, diverging, dark coloured. Fruit pretty large, oval, or sometimes obtuse-turbinate. Skin green, becoming pale yellow, a Utile russeted towards the eye and stalk, and distinctly dotted elsewhere, with also a red cheek. Stalk nearly an inch long, placed in an obtuse hollow. Calyx small, deeply sunk in a narrow, irregular basin. Flesh green- ish, juicy, crisp, sugary and rich. October. 92. Clara. Van Mons. Claire. Nois. Another seedling, raised by the Belgian pomologist. The young shoots are stout, upright, dark brown. It is of medium size, oval -pyri form. Skin clear yellow, dotted with red, and having a blush on the sunny side. Stalk stout and straight. Calyx small, set in a small, round basin. Flesh white, melting, very juicy and sweet, relieved by a slight acid ; of good quality. In cold seasons it is liable to be too acid. September and October. 93. Cumberland. Man. Ken. This is a native fruit, and the original tree is still growing in Cumberland, Rhode Island. It is inferiour to the Cushing, and though sometimes very handsome, and always productive, can scarcely be ranked higher than a second rate fruit, and occa- sionally it is quite indifferent. Branches rather slender. Fruit rather large, obovate. Skin orange yellow, with a little russet, and a pale red cheek on the sunny side. Stalk about an inch and a half long, stout, rather obliquely planted, in a very slight depression. Calyx with expanded divisions, and placed nearly even with the surface. Flesh white, melting, buttery, and tolerably rich and juicy. September and October. 94 Crassane. Thomp. Lind. Bergamotte Crassane. Cresane. Beurre Plat. A celebrated, old French pear, which is said to take its name from tcrast, flattened or crushed, from its depressed, Bergamot- like shape. Its flavour is extolled by all the European writers, but we have never been able to find it to equal its foreign cha. racter here, and cannot recommend it. Young shoots stout, diverging, grayish-olive. 376 THE PEAK. Fruit large, roundish, flattened. Skin greenish-yellow, em- broidered thinly with russet. Stalk long, slender, curved, and planted in a slight, shallow cavity. Calyx small, set in a narrow rather deep basin. Flesh whitish, juicy, soft, sweet, and tole. rablv pleasant. October, and may be kept for a month longer. 95. Charles of Austria. Thomp. Lind. Charles d'Autriche. A large and handsome Belgian pear, which is likely to be- come a favorite here. Raised by Van Mons. Young shoota stout, upright, yellow-olive. Fruit large, roundish, a little uneven. Skin greenish-yel- low, a little russeted and thickly dotted with conspicuous brown specks, which give it a brownish appearance. Stalk an inch long, slightly inserted. Calyx set in a rather narrow hollow Flesh white, tender, quite juicy, sweet and agreeable. October 96. Colmar Epine. Van Mons. Man. in H. M. An agreeable, juicy pear, sent to this country by Van Mons, and originated by him. Young shoots stout, upright, brown. " Fruit large, roundish-oblong, tapering, gradually, to an obtuse point at the stem, which is one inch long ; colour green ish-yellow ; flesh white, sweet, very melting, juicy, high fla voured, and good." Middle of September. 97. Clinton. Man. in H. M. Van Mons, No. 1233. A second rate fruit. Mr. Manning says, " Large size, shaped like the Bezi de Montigny ; light yellow skin, flesh soft, buttery and good, but not high flavoured." Middle of November. The wood is stout, and dark brown. 9S. Calhoun. Wilder Mss. New, and recently originated by Gov. Edwards, of New. Haven. It promises to be a fruit of the first quality. Fruit of medium size, obovate, terminating obtusely at the insertion of the stalk. Skin usually smooth and handsome, pale yellow, occasionally with a pale red cheek. Flesh juicy, melting, with a rich, sub-acid, or vinous flavour. October to November. 99. Coljiar Neill. Thomp. This is a new variety, lately received from abroad, where it AUTUMN PEARS. 377 nus a high reputation. It is a very handsome pear, very pro. ductive, and of most excellent flavour. Fruit large, obovate. Skin pale yellow. Flesh white, but. te*y, melting, of high flavour. Ripens at the middle of October Fig. 161. Due. 32* 878 THE PEAR. 100. Dix. § Man. Ken. The Dix is, unquestionably, a fruit of the highest excellence, and well deserves the attention of all planters. It is one of the hardiest of pear trees, and although the tree does not come Into bearing until it has attained considerable size, yet it pro- duces abundantly, and from its habit, will undoubtedly prove remarkably long-lived* and free from disease. The young branches are pale yellow, upright and slender. The original tree, about thirty-five years old, stands in the garden of Madam Dix, Boston. It bore for the first time in 1826. Fruit large, oblong, or long-pyriform. Skin roughish, fine deep yellow at maturity, marked with distinct russet dots, and sprinkled with russet around the stalk. Calyx small, for so large a fruit, basin narrow, and scarcely at all sunk. Stalk rather stout, short, thicker at each end, set rather obliquely, but with little or no depression. Flesh not very fine grained, but juicy, rich, sugary, melting and delicious, with a slight perfume. October and November. 101. Dumortier. § Thomp. Nois. A very excellent little Belgian pear, often remarkably high flavoured. Fruit nearly of medium size, obovate. Skin dull yellow marked with russet patches and dots. Stalk nearly two inches long, slender, planted without depression. Calyx open, set in a slight basin. Flesh greenish-white, juicy, melt- ing and sweet. It keeps but a short time. September. 102. Doyenne, White. § Thomp. Lind. P. Mag. Virgalieu, of New- York. St. Michael, of Boston. Butter Pear, of Philadelphia. Virgaloo. ) of some American Bergaloo. ) gardens. Yellow Butter. Coxe. White Beurre. White Autumn Beurrc. Dean's. Warwick Bcrgamot. Snow Pear. Pine. Pear. St. Michel. of the French of the ' English. Doyenne. Duh. Mill. Doyenne blanc. Beurre blanc. Poire de Simon. Poire neige. Poire de Seigneur. Poire Monsieur. Valencia. Citron de Septembre. Bonne-ente. A courte queue. Kaiserbirne. Kaiser d'Automne. Weisse Herbst Butterbirns Dechantsbirne. of the Dutch. The White Doyenne is, unquestionably, one of the most perfect of autumn pears. Its universal popularity is attested by the great number of names by which it is known in various parts of the world. As the Virgalieu in New-York, Butter Pear in Philadelphia, and St. Michel's in Boston, it is most commonly AUTUMN PEARS. 379 known, but all these names, so likely to create confusion, should bo laid aside for 'he true one, White Doyenne.* It is an old French varie- ty, but with us, is in the most perfect health, and bears an- nually large crops of superb fruit. On the sea-coast, and in various old, or exhausted soils, it has lately become so liable to cracking as to be nearly worthless. In this case it is only necessary to renew the elements want- ing — probably potash and lima — and, if the trees arc dis- eased, to plant healthy ones. The branches Fig. 162. White Doyenni. are strong, up. right, yellowish-gray or light brown. Fruit of medium or large size, regularly formed, obovale. It varies considerably in different soils, and is often shorter or longeron the same tree. Skin smooth, clear, pale yellow, regu- larly sprinkled with small dots, and often with a fine red cheek. Stalk brown, from three-fourths to an inch and a fourth long, a little curved, and planted in a small, round cavity. Calyx al- ways very small, closed, set in a shallow basin, smooth or deli- cately plaited. Flesh white, fine-grained, very buttery, melting, rich, high-flavored, and delicious. September, and, if picked early from the tree, will often ripen gradually till December. * Virgalieu seems an American name, and is always liable to be confounded with the Virgouleuse, a very different, fruit. The Doyenne, (pronounced dwuy-an- nay.) literally deanship, is probably an allusion V. the Dean, ky whom it was first brought into notice. 380 THE PEAR. The Doyenne Panache, or Striped Dean. Is a variety rather more narrowing to the stalk, the skin prettily striped with yellow, green, and red, and dotted with brown. Flesh juicy, melting, but not high flavoured. October. 103. Doyenne, Gray. § Thomp. Lind. P. Mag. Gray Butter Pear. Doyennd Gris. Duh. Gray Deans. Doyenne Rouge. Gray Doyenne. Doyenne Roux. Nois. PoiU Red Doyenne. Doyenne d'Automne. St. Michel Dore.* Red Beurre. / incorrectly Doyenne Galeux. Beurre Rouge. $ of same. Doyenne Boussouck, (of some.) The Gray Doyenne" strongly resembles the White Doyenne in flavour and general appearance, except that its skin is covered all over with a fine, lively cinnamon russet. It is a beautiful pear, usually keeps a little longer, and is considered by many rather the finer of the two, but in the valley of the Hudson where both are remarkably fine, we do not perceive its superiority. Il is much less known than the foregoing sort, and richly deserve? more general attention. Shoots upright, grayish-brown. Fruit of medium size, obovate, but usually a little rounder than the White Doyenne. Skin wholly covered with smooth cinna- mon russet, (rarely a little ruddy next the sun.) Stalk half, to three-fourths of an inch long, curved, set in a narrow, rather deep and abrupt cavity. Calyx small, closed, and placed in a smooth, shallow basin. Flesh white, fine grained, very buttery, melt- ing, rich, and delicious. Middle of October, and will keep many weeks. [The tree received in this country for Doyenni Boussouck, and Bossouck NouvellCy have proved synonymous with this variety.] 104. Dunmore. § Thomp. The Dunmore is a large, and truly admirable pear, raised by Knight, which has been introduced into this country from the garden of the London Horticultural Society. It is a strong growing tree, bears exceedingly well, and is likely to become a very great favourite. Its blossoms resist even severe frosts. Fruit large, oblong-obovate, rather swollen on one side. Skin greenish, dotted and speckled with smooth, brownish-red russet. Stalk stout, one to two inches long, fleshy at the base, planted obliquely on an obtuse end, or in a very flat depression. Calyx rather small, open, sunk in a narrow basin. Flesh yellowish, white, buttery, exceedingly melting, with a rich, high-flavour September. AUTUMN PKAR1. 381 Fig. 163. Ihxnmore. 105. Duchesse d'Angouleme. § Lind. Thomp. A magnificent large dessert pear, sometimes weighing a pound and a quarter, named in honour of the Dutchess of An- 382 THE PEAR. gouleme, and said to be a natural seedling, found in a forest hedge, near Angers. When in perfection, it is a most delicious fruit, of the highest quality. We are compelled to adci> how. ever, that the quality of the fruit is a little uncertain CO young standard trees. On the quince, to which this sort seems wod adapted, it is always fine. The tree is a strong grower, tuc shoots upright, light yellowish-brown, and it is deserving liial in all warm dry soils. Fruit very large, oblong-obovate, with an uneven, somewhat knobby surface. Skin dull greenish-yellow, a good deal streaked and spotted with russet. Stalk one to two inches long, very stout, bent, deeply planted in an irregular cavity. Calyx set in a somewhat knobby basin. Flesh white, buttery, and very juicy, with a rich and very excellent flavour. October. The quality of the fruit is often injured by the excessive luxuriance of the tree. This should, in such cases, be obviated by root pruning. (See p. 32.) 106. Duchesse de Mars. Thomp. Duchesse de Mars. The Dutchess of Mars lately received from France, and first introduced by J. C Lee, Esq.. of Salem, Mass., proves to be a rich, melting pear, in this climate, with a peculiar and good fla- vour. Fruit nearly of me- dium size, obovate. Skin dull yellow, con- siderably covered with brown russet, and be- coming ruddy on the sunny side. Stalk an inch long, inserted with little or no depression. Calyx small, stiff, closed and placed in a slight basin. Flesh very melting and juicy, somewhat but- tery, with a rich and perfumed flavour. Oc- tober and November. Fig. 164. Dutches! of Mars. AUTUMN PEAR*. 38* 107. D' Amour. Ah ! Mon Diou. O. Duh. Lind. Mon Uieu. D'Abondance. Poire d' Amour. This little French pear, once considerably esteemed, is now little cultivated. We have sometimes tasted it of very rich fla voui. It is a very fruitful tree. Fruit small, obovate, inclining to turbinate, the end taperirg and swelling regularly into the stalk. Skin pale yellow, but nearly covered with red, which is sprinkled with numerous darker dots next the sun. Stalk an inch long, curved, set in a swollen base. Calyx small, nearly level, the shallow basin having a few plaits. Flesh white, very juicy, tender and melt- ing, with a sweet, rich flavour. 108. De Louvain. Van Mons. Poire de Louvain. Nots. Lind. A pear of the finest quality, raised by Van Mons in 1827 while his " Nursery of Fidelity" was at Louvain. Fruit of medium size, obovate, inclining to pyriform, and taper- ing to the stalk. Skin rather uneven, clear light yellow, a little marked with russet, and dotted with brown points, which take a ruddy tinge next the sun. Stalk about an inch long, stout, insert- ed obliquely without depression, or by the side of a fleshy lip. .Calyx placed in a ' very narrow, shallow basin. Flesh white, buttery and melting, with a rich, perfumed, and delicious flavour. Ripens the last of Sep- tember, and keeps till Fig. 165. De Louvain. November. 8s4 the pear, 109. Duchesse d'Orleans. Latey received from France, where it has the reputation being a very handsome fruit, of the first quality, with precisely the flavour of the old, and much admired Gansel's Bergamot. Young wood light green. Fruit large, long-pyriform. Skin golden yellow, dotted ana streaked with a little russet. Flesh buttery, melting, rich, sugary and aromatic. Very productive, and ripens in October. 110. Delices d'Hardenpont. Thomp. Delices d'Ardenpont. Lind A melting, buttery pear, one of the new Flemish varieties, and raised by the counsellor Hardenpont, of Mons. It has borne for several seasons in this country, and proves of rich and excellent flavour. The tree is moderately thrifty ; shoots upright, yellowish-brown. Fruit of medium size, obtuse-pyriform, with its widest part above the middle, and a little uneven in surface. Stalk an inch long, curved, and set rather obliquely in a narrow, shallow cavity. Skin pale yellow, dotted with numerous small gray dots in the shade, and somewhat russetted in the sun. Calyx very small, closed, and pla- ced in a small, uneven basin. Flesh buttery, melting, with an abun- dant, slightly perfu- med, and rich juice. Middle of October. 111. Dundas. § Vaa Mons. Man. in H. M. A very brilliant co- loured fruit, remarka- bly handsome for the dessert, and of rich fla- vour. It is a recent Belgian variety, sent to this country by Van Mons, in 183 1. Fruit medium size, p^ 166i jhmiUu AUTUMN PEARS. 385 obovate, inclining to turbinate. Skin clear yellow, sprinkled witb greenish-black dots, and heightened by a very brilliant red cheek. Stalk dark brown, an inch long, stout, inserted without depression. Calyx small, placed at the bottom of a deep round basin. Flesh yellowish-white, half buttery, melting, with a rich, perfumed juice. First of October, and keepa wme time. 112. Elizabeth, Edwards'. Wilder. Mss. Edwards' Elizabeth is a seedling pear of great beauty, and nearly, if not quite, of first rate quality, raised by ex-governor Edwards, of New-Haven, Conn. Fruit of medium size, often large, obtuse-pyriform, angular, and ohlique at the base, the stalk frequently planted in a fleshy protuberance, like a fold. Skin smooth, pale lemon yellow, very fine, and of a peculiar waxen appearance. Flesh white, buttery, slightly sub-acid and good. October. 113. Elizabeth, Manning's. Man. in H. M. Van Mons. No. 154. Manning's Elizabeth, a seedling of Dr. Van Mons ; , named by Mr. Manning, is a very sweet and sprightly pear, with a pecu- liar flavour. Fruit below medium size, obovate, shaped like the Julienne, or a small White Dovenne. Skin smooth, bright yellow, with a lively red cheek. Stalk one inch long, set in a shallow, round cavity. Flesh white, juicy, and very melting, with a saccha. rine, but very sprightly, perfumed flavour. Last of August. 114. Edwards' Henrietta. This is also one of Gov. Edwards' new Seedlings, raised at New- Haven. It bears most profusely, is a very agreeable fruit, and deserves a trial generally. Fruit nearly of medium size, obovate, flattened at the base, sloping to an obtuse point at the stalk. Skin smooth, pale yel- lowish-green, with few dots. Stalk an mch and a half long, in- serted in a very slight depression. Calyx closed, and set in a shallow, faintly plaited basin. Flesh melting, juicy, sub-acid and rich. Middle and last of August. 115. Enfant Prodige. Van Mons. This is one of Dr. Van Mons' seedlings, which, from its name, Enfant Prodige wonderful child — must have been considered 886 THE PEAR. one of his most remarkable. The fruit is often remarkably ugly, and at times remarkably good. The tree bears abundantly with us, and the pears vary much, both in shape and quality — some- times indifferent, and at others first rate, with a rich sub-acid fla- vour, between a Brown Beurre pear, and a Banana. Fruit of medium size, varying in form, obovate, always narrow at the stalk. Skin rough, and a little uneven, pale tawny yellow, a little russeted, and dotted with small specks, gray in the shade, and reddish gray on the sunny side. Stalk one and a half inches long, a little curved, and set in a very slight depression, or under a slight lip. Calyx closed, crumpled, set in a slight. narrow, furrowed basin. Flesh melting, full of rich, sub-acid, vinous juice, of very agreeable flavour. October, and will keep a month. Shoots diverging, dark-olive. 116. Eyewood. Thomp. A seedling of Mr. Knight's, not yet fairly proved in this country, but coming to us from Mr. Thompson, as of first rate quality, the tree vigorous, hardy, and a sure bearer. Fruit of medium size, oblate or flattened ; skin much covered with russet. Flesh buttery, rich and excellent. 117. Flemish Beauty. § Lind. Thomp. Belle de Flanders. Imperatrice de France. Bouche Nouvelle. Josephine. i incorrectly, Bosch. Fondant Du Bois. \ of some. Bosc Sire. Boschpeer. In good soils and open situations, the Flemish Beauty is cer- tainly one of the most superb pears in this climate. We have seen specimens, grown on the banks of the Hudson, the past summer, which measured 12 inches in circumference, and were of the finest quality. The tree is very luxuriant, and bears early and abundantly; the young shoots upright, dark brown. It should be remarked, however, that the fruit requires to be gathered sooner than most pears, even before it parts readilv from the tree. If it is then ripened in the house, it is always fine, while, if allowed to mature on the tree, it usually becomes soft, flavourless, and decays soon. Fruit large, obovate. Skin a little rough, the ground pale yellow, but mostly covered with marblings and patches of light russet, becoming reddish brown at maturity, on the sunny side. Stalk rather short, from an inch, to an inch and a half long, and pretty deeply planted in a peculiarly narrow, round cavity. Calyx short, open, placed in a small, round basin. Flesh yel- lowish-white, not very fine grained, but juicy, melting, ver? saccharine and rich, with a slightly musky flavour. Last »* September AUTUMN PEARS. 387 Fig. 167. Flemish Beauty. 118. Fondante Van Mons. Thomp. An excellent melting pear, raised by Dr. Van Mons. and first introduced by Mr. Manning. It bears abundantly. Fruit nearly of medium size, roundish, a little deoressed. Skin pale yellow. Stalk stout, an inch and a half lonj:, planted in a rather deep cavity. Calyx set in a pretty dePD basin. Flesh white, juicy, melting, sweet, And of very agreeable fla- vour. First of November. 119. Fondante d'Automne. § Thomp. Belle Lucrative.* Lind. Man. and of most American gardens. If we were asked which are the two highest flavoured pears •This is the pear described by Lindley as Belle Lucrative. By some error. Mr. Thoui|*on, in the last edition of the Catalogue of the London Horticultural Society, ha* made the two sorts distinct. They are identically the same. 3 * 383 THE FEAR. known in this country, we should not hesitate to name the Seckel, and the Fondante d'Automne {Autumn melting.) It is a new Flemish pear, and no garden should be destitute of it. The tree Is of moderate growth, the young shoots long, yellow, ish-gray. Fruit medium size, obovate, nar- row, but blunt at the stalk. Skin pale yellow- ish-green, slightly russeted. Stalk little more than an inch long, stout, often fleshy, ob- liquely inserted in a slight, irregular cavity. Calyx very short, open, with few divisions, set in a basin of mo- derate depth. Flesh exceedingly juicy, melting, sugary, rich and delicious. Last of September. Fig. 163. Fondante d'Automne. 120. Forme de Deuces. Thomp. A new Flemish pear, of excellent quality, received from the London Horticultural Society. Young shoots stout, upright, yellowish-green. Fruit of medium size, obovate. Skin rough, yellowish, a good deal marked, or nearly covered with dull russet. Sialic an inch long, planted in a smooth, round cavity. Calyx wide, open, large, projecting. Flesh buttery, melting, somewhat dry, but sweet and good. Last of October. 121. Figue de Naples. Thomp. Comtesse de Frenol. De Vhine I'elone. Beurre Bronzee, incorrtrtly of some. Fig Pear of Naples. Man. A very good, late autumn pear, but inferiour to several others It grows vigorously and bears well. AUTUMN PEARS. 389 Fruit of rather large size, oblong-ousvate. Skin nea-'y covered w'th brown, and tinged with red next the sun. Flesh buttery, melting, and agreeable. November. 122. Forelle. Thomp. P. Mag. Lind. Forellen-birne. Poire Truite. Trout pear. This exquisite, ly beautiful Ger- man pear — called in that language Forellen-birne — i. e. trout pear, from its finely speckled appear- ance, is one of the most at- tractive dessert fruits. It re- quires a warm soil and expo- sure, and well deserves to be trained as an es- palier. It does not appear to have succeeded well near Boston, but it fully sus- tains its high foreign character with us. Young shoots long, with few, and dark co- Fig. 1G9. Forelle. loured branches. Fruit oblong-obovate, inclining to py reform. Skin smooth, at first green, but, when fully ripe, lemon yellow, washed with rich deep red on the sunny side, where it is marked with large, margined, crimson specks. Stalk about an inch long, rather slender, slightly curved, rather obliquely planted, in a shallow, uneven cavity. Calyx rather small, basin abruptly sunk. Flesh white, fine grained, buttery, melting, with rich, slightly Vi-ioiis juice. Beginning of November, and may be kept, with care, till Christmas. sou THE TEAR. 123. Frederic de Wurtemburg. § Van Mori. Nois. Frederick of Wurtemburg.* it is remarkable that this extremely handsome and very good dessert fruit, originated by Van Mons in 1812, should not to this day have found its way into the large collection of the London Fig. 170. Frederick of Wurtemherg. Horticultural Society. It is very distinct from the Tieurrl C»- piumont, with which it is sometimes confounded in this coun- * The Napoleon is sometimes incorrectly received under the name of " Wur> tembenr," and the Gloat Morceau as " Roi de Wurtemberg," both of which narnei have also been applied to this pear in America. AUTUMN TEARS. 3'Jl try — the latter being very smooth, with a promirent calyx, whilo this is rather uneven, with a somewhat sunken basin. The young wood is very stout and blunt, yellowish-brown, and the tree bears very young. (Part of the stock in this country seems stunted ; it may be renovated by severe pruning back and grafting on thrifty stocks.) This is a pear that every amateur will cultivate. Fruit large, one-sided, pyriform, rather uneven in its surface. Skin deep yellow at maturity, with a remarkably rich crimson cheek. Stalk quite stout, rather more than one inch long, curved, sometimes placed in a blunt hollow, but usually thick- ening into the fruit. Calyx open, large, set in a shallow, slightly furrowed basin. Flesh white, very juicy, melting and sweet ; and when in perfection, buttery, and delicious. Sep- tember. 124. Fulton. Man. Ken. This American pear is a native of Maine, and is a seed- ling, from the farm of Mrs. Fulton, of Top. sham, in that state. It is very hardy, and bears every year abundant crops o. nice, small, gray- russet pears, which, if picked pretty ear- ly and ripened in the house, are of very excellent quality. Ripened on the tree they are worthless. Young shoots rather slender, and reddish- brown. Fruit below medi- um size, roundish, flattened. Skin, at first, entirely gray- russet in colour, but Fig. 171. Fulton. at maturity, of a dark cinnamon russet. Stalk one to two inches lonjf, slender, planted in a narrow cavity. Calyx with long segments, sunk in an uneven hollow. Flesh half buttery, moderately juicy, with a sprightly, agreeable flavour. Seeds compressed, October and November. 3B2 THE PEAR. 125, Gendesheim. Thomp. Lind. A Flemish pear, which lias but lately come into bearing, but promises well. Fruit larc;e, obtuse pyri form, a little irregular. Skin pala greenish-yellow, much dotted with gray, and marked with a little russet. Stalk an inch long, obliquely planted, in a slight cavity, which is sometimes swollen. Calyx small, set in a nar- row, irregular depression. Flesh rather gritty near the core, elsewhere buttery, rich and excellent. October and November. 126. Green Pear of Yair. Thomp. Green Yair. The greeR pear of Yair is an European fruit, which proves but little worthy of cultivation here. It bears abundantly. Fruit of medium size, obovate ; skin green ; flesh very juicy, but not high flavoured or rich. September. 127. Great Citron of Bohemia. Man. in II. M\ Citronenbirnc Boiuische grosse, punctirte. Baum. Cat. This pear was imported some years ago, by Mr. Manning, from the nursery of the brothers Baumann of Bohvyller, on the Rhine. It has not yet fruited with us, or any where, that we can learn, except in Mr. M.'s garden. We therefore give his notes, with the remark that its merits will soon be fully tested here. Young shoots very stout, dark gray. "Fruit large, oblong, yellow, spotted and tinged with red on the side of the sun ; stem one inch long ; flesh sugary, juicy, and very fine." The specimen we tasted was a little coar?e grained. Ripens the last of September. 128. Harvard. Man. Ken. Boston Epame. Cambridge Sugar Pear. The Harvard is one of the best and most profitable orchard pears, to plant in quantity for market purposes. It produces enormous crops of fine looking fruit, which is of fair quality, and commands the best prices. The tree is remarkably hardy and vigorous, its upright shoots forming a fine head. It origi- nated at Cambridge, Mass., the seat of Harvard University. Fruit rather large, oblong-pyriform. Skin russety olive-yel- low, with a brownish red cheek. Stalk rather stout, inserted rather obliquely on the narrow summit or in a small cavity. Calyxs;tina narrow basin. Flesh white, tender, juicy and AUTUMN PEARS. 393 inelting, of excellent flavour, but liable, if not picket, early, to rot at the core. Beginning of September. 129. Henry the Fourth. § Lind. Henri Quatre. Thomp. Jacquin. This little pear, perhaps not very attractive in appearance, being small, and of a dull colour, is one of our greatest favour, ites as a dessert fruit. It always bears well — often too abun- dantly — and the very melting fruit abounds with delicious, high Fig. 172. Henry IV. flavoured juice. Every good collection of pears should com- prise it. The tree is hardy, and the branches, very thick of foliage, are a little pendant. Young shoots diverging, yellow ish- brown. Fruit below medium size, roundish-pyriform. Skin pale greenish-yellow, dotted with small gray specks. Stalk rather more than an inch long, slender, bent, and obliquely planted on a slightly flattened prominence, or under a swollen lip. Calyx small, placed in a shallow, abrupt basin. Flesh whitish, not very fine grained, but unusually juicy and mp'aing, with a rich, delicately perfumed flavour. It should always be ripened in Jie house. Early in September. 394 THE PEAR. « 130. Hericart. Van Mons. A second rate, Belgian pear, with a pleasant, perfumed juice, ripening early in Autumn. Fruit of medium size, obovate, often rather oblong and irregu- lar. Skin pale green, slightly tinged with yellow, and dotted with many greenish and russety specks. Stalk an inch or more long, rather slender, set in a small cavity. Calyx set in a shal- low basin. Flesh white, fine grained, buttery, not rich, but with a delicate, peculiar aroma. The fruit ripens from the last of August, for a month or more. 131. Heathcot. Man. Gore's Heathcot. Ken. The heathcot, one of our most excellent native pears, will al- ways compete with the best foreign ones, especially for orchard culture. It is a hardy, thrifty tree, bears abundant crops of fair fruit, which is always of good quality. It was originated on the farm of Governor Gore, in Waltham, Mass., by Mr. Heathcot, then a tenant, and the original tree came into bearing in 1824. Young shoots upright, reddish-brown. Fruit of medium size, regularly obovate. Skin pale greenish- yellow, with very few dots, and a kw russet streaks. Stalk an inch long, planted in a very small cavity. Calyx closed, and set in a rather narrow and shallow basin. Flesh white, buttery and melting, moderately juicy, with an agreeable, vinous flavour. Middle and last of September. 132. Hull. Hov. Mag. A new pear, which originated in the town of Swanzey, Mass. ft received a premium and high commendation at the annuai exhibition of the Massachusetts Horticultural Society, in 1843, when it was first presented. Fruit of medium size, obovate. Skin yellowish-green, a good deal sprinkled with russet. Flesh white, a little coarsegrained, but melting, juicy, with a sweet, slightly perfumed flavour. 133. Huguenot. A fruit of second quality, originated by Mr. Johonnot, of Salem. It bears abundantly, but is rather dry, and not worthy of general cultivat.on. Young shoots strong, upright, yellow, ish- brown. Fruit of medium size, roundish. Skin smooth, pale yellow, sprinkled with large round spots of bright red. Stalk rather AUTUMN PEARS. 393 slender, curved, and inserted without depress'on, on the slightly flattened end. Calyx small, set in a nicely rounded basin. Flesh white, finegrained, half breaking, sweet, but wanting in flavour and juice. October. 134. Hacon's Incomparable. Lind. Thomp. Dovvnham Seedling. A capital English fruit, of modern origin, raised by Mr. Hacon, of Downham Market, Norfolk. It is a hardy, produc- tive tree, with rather depending branches, and the fruit is of the finest quality. Young shoots rather slender, diverging, olive-coloured. Fruit rather large, roundish, inclining to turbinate. Skin slightly rough, pale, and dull yellowish-green, mixed with pale brown, sprinkled with numerous greenish russet dots, and russet streaks. Stalk an inch or more long, straight, inserted in a broad, shallow depression. Calyx with many small divisions, set in a wide, shallow basin. Flesh white, buttery, melting, with a rich vinous flavour. October and November. 135. Johonnot. Man. This excellent native pear, which we received from the late Mr. Manning, originated in the garden of George S. Johonnot, Esq., of Salem, Mass., and bore first in 1823. The fruit is of medium size, of a roundish, and peculiar irregular form. Skin very thin, dull yellowish-brown, and obscurely marked with russet. Stalk short and thick, planted by the side of a swollen protuberance. The flesh is fine grained, melting, buttery and very goood. The tree is not very vigorous, but it bears good crops, and is in perfection from the middle of September to the middle of October. 136. Jalousie. Duh. Nois. Thomp. A very unique looking, old French pear, with the richest reddish-russet skin, admired by the curious amateur, but not by the general cultivator. It makes a handsome appearance on the table, but is only of second rate flavour, and soon rots at the core. Young shoots stout, olive. Fruit rather large, varying in form from roundish to obovate, and more frequently pyriform. Skin rough, of the deepest russet, ruddy in the sun, and singularly marked with conspicu- ous, lighter coloured specks, which are slightly raised. Stalk an inch or an inch and a half long, planted in a very slight; cavity. Calyx small, set in a rather narrow basin. Flesh a aye THE PEAR. little coarse grained, ?oft, sweet, and of pleasant flavour. Last of September. 137. Jalousie de Fontenay Vendee. § Man in H. M. This excellent French pear, was imported from Vilmorin, of Paris. It is greatly superiour in flavour to the old Jalousie, though having a little of its peculiar appearance. Young shoots upright, long, brownish-yellow. Fruit of me- dium size, tur- binate, or ob- tuse — pyriform. Skin dull yellow and green, con- siderably mark- ed with russet patches and dots, and tinged with a red cheek. Stalk about an inch long, set obliquely, with- out depression on an obtuse point. Calyx with closed and stiff segments set in a shallow round basin Flesh white, but tery, melting with a rich fla voured juice First of October, Fig. 173. Jalousie de FonUnay VendU. 138. King Edward's. Thomp. Jackman's Melting. Man. King Edward's is a large, and very handsome fruit, which was received from England, with a high reputation, but which proves a very uncertain fruit in this climate. Occasionally, it is of excellent flavour, but very often it is quite astringent and indifferent. The tree is very thrifty. Young shoots stout, up- tight, dark brown. Fruit large, pyriform, tapering gradually to the stalk, which ATJTTJMN PEARS. 397 is very short, and inserted without depression. Skin rather rough, yellow, a little mottled with patches of greenish russet, and marked with a fine red cheek. Calyx small, somewhat projecting, basin very slight. Flesh )ellowish, buttery, melt- ing and good, when the season is favourable. October. 139. Louise Bonne of Jersey. § Thomp. Louise Bonne de Jersey. Louise Bonne d'Avranches. Beurre, or Bonne Louise d'Araudor6. William the Fourth. Louise Bonne ; of Jersey, is one of the best new autumn pears, fair and glossy, exceed- ingly juicy, and well flavoured. It is claimed by Eng- lish cultivators for the Isle of Jersey, and by the French for the neighbour- hood of Avranches, and there is no doubt it originated in the latter place. The first fruit seen in England, was sent to the London Horticultural So- ciety's exhibition, from the gardens of Gen. Gordon, of Jersey, in 1820. In this country it succeeds admira- bly, and will be- come a very popu. lar fruit, being har- dy and productive, the tree making fine upright shoots Fruit large, py- Fig. 174. Luwse Bonne jj Jtrsey. riform, a little one- sided. Skin smooth and glossy, pale green in the shade, but overspread with brownish red in the sun, and dotted with nume- rous gray dots. Stalk about an inch long, curved, rather 34 S98 THE PEAR. obliquely i tserted, without depression, or with a fleshy, enlarged base. Calyx open, in a rather shallow, uneven basin. Flesh greenish-white, very juicy and rmlting, with a rich and excel- lent flavour. September and October. [This is very distinc* from the old Louise Bonne, a green winter fruit, of third quality. 140. Lodge. Ken. The Lodge Pear is a native of Pennsylva- nia, and is understood to have originated near Philadelphia. It is a very agreeable sub- acid pear, and has so much of the Brown Beurre character, that we suspect it is a seed- ling of that fine old va- riety. Ken rick com- pares it to th^ Seckel, to which it ha?, no points of resemblance. Fruit of medium size, pyriform, tapering to the stem, and one-sided. Skin greenish brown, the green becoming a little paler at maturity, and much covered withl patches of dull russet.' Stalk an inch and a fourth long, obliquely planted at the point of the fruit, which is a little swollen there. Flesh whitish, a little gritty at the core, which is large ; juicy, Fig. 175. Lodge. and melting, with a rather rich flavour, relieved by pleasant acid. September and October. 141. Michaux. Man. in H. M. Compte de Michaux. A fruit imported from the nursery of the Messrs. Baumann, of Bolwyller, France, by Mr. Manning. Young wood light green. It is of medium size, and nearly round. Skin light yel« AUTUMN PEARS. 303 lowish green, with a faint blush on the sunny side. Calyx open, slightly sunk. Stalk an inch and a half long, rathprslen. der, inserted with little or no depression. Flesh white, half-hut- tery, juicy, sweet, but second rate. September and October. 142. Moor-fowl Egg. Lind. Thomp. Little Swan's Egg. Knevett's New Swan's Egg. The Moor-fowl Egg is a Scotch pear, very hardy, and there- fore, popular in that climate, which is cold and unfavourable for the pear. It is a third rate fruit, much like the Swan's Egg, and unworthy of cultivation in this country. [The Moor- fowl's Egg, of some Boston gardens, is the Swan's Egg.~\ Fruit rather small, roundish. Skin dull green, washed with brown on the exposed side, and dotted with minute russet dots. Stalk long and slender, planted in a slight hollow, or by the side of a fleshy lip. Basin narrow, slightly sunk. Calyx open. Flesh yellowish-white, soft, a little gritty, juicy and sweet. September and October. 143. Marie Louise. § P. Mag. Lind. Thomp. Forme de Marie Louise. Princesse de. Parme. Marie Chretienne. Braddick's Field Standard. This truly delicious pear was originated from seed, by the Abbe Duquesne, of Belgium, in 1809, and its fruit was first sent to England by Van Mons, in 1816. It was introduced into this country, along with many other fine Flemish pears, about 15 years ago, and is every where held in the highest estimation, keeping for a long time in the house. The tree is hardy, but has an awkward, rather crooked, and declining habit, and very narrow leaves. In the nursery it is best, therefore, to graft it standard high, when it soon makes a good head. The young shoots are olive-gray. It is a pear for every garden, bearing very regularly. Fruit pretty large, oblong-pyriform, rather irregular or one- sided in figure. Skin at first pale green, but at maturity, rich yellow, a good deal sprinkled and mottled with light russet, on the exposed side. Stalk an inch and a half long, obliquely planted, sometimes under a slightly raised lip, sometimes in a very small, one-sided cavitv. Calyx small, set in a narrow somewhat plaited basin. Flesh white, exceedingly buttery and melting, with a rich, very saccharine, and vinous flavour Last of September and middle of October. THE PEAK. Fig. 176. Marie Louise. 144. Marie Louise Nova. Van Mons. Ken. This variety, was sent by Van Mons to Mr. Manning. It rvil 1 by no means bear a comparison with the Marie Louise, though in some seasons a very good fruit. Col. Wilder, of IJoston, considers it " hardly second rate," while the Salem cul- tivators " think it an excellent, juicy, rich pear, though some- times a little rough." It has borne two seasons with us, and is AUTUMN PEARS. 401 enormously productive, but, even with thinning the crop, it is an indifferent fruit. The wood is very strong, and dark coloured, Fruit rather large, regular pyriform, tapering into the stalk. Skin smooth, yellow, with a brownish-red cheek. Stalk one to two inches long, rather slender and curved. Calyx set in a shallow depression. Flesh at first melting, juicy, and some- times rich, but quickly decays. Last of September. 145. Niell. Thomp. Van Mons. Beurre Niell. Man. in £1. M. Colmar Bosc. Poire .Niell. Lmd. Fondante du Bois, (incorrectly ofsome.\ A large and handsome Belgian variety, raised by Van Mons, from seeds sown in 1815, and named in honor of Dr. Niell, ot Edinburgh, a distinguished horticulturist, and man of science. The tree bears plentifully. Its quality is not yet fully ascer- tained, but specimens obtained here, promise well. Young wood stout, diverging, gray. Fruit large, obovate, inclining to pyriform, rather shortened in figure on one side, and enlarged on the other — tapering to the stalk which is about an inch long, obliquely planted, with little or no cavity. Skin pale yellow, delicately marked with thin russet, finely dotted, and sometimes marked with faint red. Flesh white, buttery, sweet, with a plentiful and agreeable juice. Last of September. 146. Napoleon. Lind. P. Mag. Thomp. Medaille. Charle* d'Autriche. ) incorrectly Sucree Doree, (of some.) Wurtemberg. \ of some. Itoi de liome The Napoleon is a pear of many fine qualities. As a tree it is very hardy, thrifty, and bears abundant crops, even while very young; and its fruit is exceedingly juicy, melting, and agreeable in flavour. In poor soils, or in unfavourable ex- posures only, it is a little astringent. The leaves are broad, and the shoots are upright, and olive-coloured. Lindley gives this as a seedling of Dr. Van Mons — but we believe, incorrectly, though Van Mons first sent it to England in 1816. It was raised from seed in 1808, by M. Liart, gar- dener at Mons ; exhibited by him before the Horticultural So- ciety of Mons, which decreed him a medal for it, [whence the synonyme Medaille ;] the original tree was then purchased for 33 francs, by the Abbe Duquesne, who bestowed on it the name of Napoleon. Fruit pretty large, obtusepyriform, (but varying more than al- most any other pear in form.) Skin smooth, clear green a 1 , 34* *02 THE PEAK. first, but be- coming pale yellowish- green at ma- turity, slight- ly brighter and darker on its expo- sed cheek. Stalk vary- ing from half an inch to an inch long, pretty stout, set in a slight depression or under a swol- len lip. Ca- lyx set in a basin of mo- derate depth. Flesh white, melting, re- markably full of juice, which is sweet, sprightly and excellent. Should be ri- pened in the house, when it will be fit Fig. 177. Napoleon. for use in September, and may be kept for weeks. 147. Naumkeag. Man. A second rate fruit, a native of Salem, Mass. In wood and leaf it resembles the Brown Beurrc. Its appearance is ordi- nary, and it is often rather astringent. Fruit of medium size, roundish. Skin yellow russet, marked with brown russet in the sun. Stalk set in a very slight depression. Flesh juicy, meltir^, but rather astringent in flavour. Bears abundantly. Oc:ot>er. 148. Paradise d'Automne. Thomp. A newly imported pear, and the few specimens that we have ATTTOMN PEAKS. 403 ieen here, so strongly resemble Beurre Bosc, as to lead us to suspect its identity. The following description is from a fruit of the present autumn. Fruit large, pyriform, tapering into the stalk, which it joins by a fleshy base. Skin dull yellow, russeted, a good deal like the Brown Beurre. Calyx quite small, open, stiff, set in a shal- low basin. Stalk an inch and a half long, curved. Flesh white, fine grained, buttery, with a high, rich flavour. Last of September. 149. Petre An American pear, of the highest excellence. The original tree is growing in that interesting place, the old Bartrarn Bo- tanic Garden, near Philadelphia. Col. Carr, the proprietor, who has disseminated this tree, informs us that in 1735, a seed was received by the elder John Bartrarn, from Lord Petre, of London, as being the seed of a fine butter pear. Twenty-five years after, ripe fruit was returned him from this seed- ling — called the Petre pear — which he pronounced su- periour to that of the original tree. The tree is not a rapid grower, but produces very regular and abun- dant crops. The fruit has much of the quality of a fine Doyenne with a higher perfume. Young wood slen- der, yellowish- brown. Fruit of medium size, or rather large, obovate. Skin very thin, pale yellow, (some* times marked with greenish russet, and sprinkled with russet about the Fig. 178. Petri. eye.) Stalk stifl 404 THE PEAS. and strong, abou; an inch long, stout at the lower end, and set in a peculiar, abruptly flattened cavity. Caylx small, set in a narrow, but smooth basin. Flesh whitish, fine grained, buttery, and very melting ; with a perfumed, slightly musky, high fla- vour. October, and if picked early, will keep a long time. 150. Pitt's Prolific. Pitt's Surpasso Marie. Ken. Surpass Maria Louise, {incorrectly of some American gardens.) An English market fruit, introduced by Mr. Kenrick. It was raised from the seed of the Marie Louise, but is greatly infe- riour to it. Its principal merit seems to us, to be its beauty and surprising fertility, its long, thrifty branches being literally load- ed with fruit. It is handsome, but in flavour it is third rate, quite poor, and soon decays. Fruit of medium size, oblong-pyriform, (sometimes turbinate,) usually shaped a little like a Jargonelle. Skin yellow, but nearly covered, in the sun, with brownish-red, and a little rus- setted. Stalk curved, fleshy at the base where it joins the fruit. Flesh juicy, soft, sweet, rather coarse, and of indifferent quality. September. [The Surpasse Marie Louise of some European gardens, is the Compte de Lamy, a very fine pear.] 151. Paquency. A new pear, introduced from France, by Col. M. P. Wilder, President of the Massachusetts Horticultural Society. It proves to be a fruit of the first quality. Fruit of medium size, regularly pyriform. Skin green al first, becoming dull yellow at maturity, marked with patches of russet at both extremities, and dotted with the same. Stalk long, inserted without depression. Calyx stiff, open, set in a very shallow basin. Flesh white, buttery, with sweet, rich, and perfumed flavour. October to November. 152. Pennsylvania. Smith's Pennsylvania. The Pennsylvania is a seedling, originated by J. P. Smith, Esq., of Philadelphia, a well known amateur. It is a handsome and good pear, of second quality. Young shoots diverging, reddish-brown. Fruit of medium size, obovate, a good deal narrowed towards the stalk. Skin brown russet, nearly covering a dull yellow ground, and becoming russet red on the sunny side. Stalk au ATJTTTMN PEABS. 405 Fig. 179. Pennsylvania. inch and a half long, obliquely planted, without depression, but a fleshy base. Calyx small, basin very shallow. Flesh yel- lowish-white, not very fine grained, juicy, half melting, sweet and rich, with a highly perfumed, musky fla- vour. Middle and last of September. 153, Princess of Ora.nge. Lind. Thorn p. P. Mag. Prinees3e <] 'Orange. Princesse Conquete. The Princess of Orange is a pleasant, crisp, juicy pear, of second quality. Its long and upright shoots bear, with us, very regular crops of rich looking, ruddy pears. Fig. ISO. Princess of Orange. *00 THE PEAR. It is a Flemish variety, raised by the Count Coloma, in 1802. Young wood long, lisrht olive. Fruit of medium size, or a little less, roundish. Skin cinna-i mon russet in the shade, but nearly covered with bright reddish russet, mixed with a little orange, in the sun. Stalk an inch or more long, planted in a very slight cavity. Calyx small, in a shallow basin. Flesh pale yellowish-white, crisp, juicy, flavour vinous — sugary, relieved by acid, and when in perfection, ex- cellent. October and November. 154. Pope's Scarlet Major. We have discontinued the cultivation of this pear, as, though very handsome, it is quite inferiour. Fruit rather large, oho-! vate, yellow, with a bright red cheek. Stalk long and thick, eye rather small. Flesh white, breaking, and rather dry, Last of August. Pope's Quaker is another variety, a little better in quality,! but not comparable to many other sorts of the same time. Fruit very fair, middle sized, oblong-pyriform, smooth yellow-russet, juicy, melting and pleasant. October. Both these pears ard natives of Long Island, N. Y. 155. Pailleau. Van Mons. Man. in H. M. A Belgian pear, of good quality, but rather coarse grained. Fruit medium size, turbinate, inclining to pyriform. Skit, rough, greenish-yellow, dotted with greenish gray dots, and marked with patches of russet. Stalk "about an inch long, very] stoat, obliquely inserted with a fleshy base. Calyx in a basin slightly depressed. Flesh juicy, sweet and good. Early in September. 150. Queen of the Low Countries. Ken. Man. in H. M. Reihe des Pays Bas. Van Mons. This fine, larjre, and handsome fruit, was transmitted by Dr. Van Mons to Mr. Manning, with the assurance that it was " the most perfect of pears." Without, as yet, quite equalling this high character here, it proves worthy cf extensive trial. Fruit large, often very large, broad pyriform, tapering ab- ruptly to the stalk. Skin in "the shade, dull yellow, dotted and russetted around the eye, and overspread with fine dark red on the side next the sun. Stalk an inch and a half long, curved, and planted without depression. Calyx very small, and with tew divisions, set in a pretty deep basin. Flesh white, buttery, AUTUMN PEAKS. 409 Fig. 181. Queen of the Low Countries. melting and very juicy, with a rich, sub-acid, vinous flavour. Early in October. 157. Quilletette. Van Mons. A new, and odd-looking, late autumn fruit, of the first qual- ity, recevied from Van Moris, and which deserves a genera, trial. Fruit nearly of medium size, roundish, a little flattened. Skin greenish, nearly covered with dull, iron-coloured russet. 408 TOE PEAR. Stalk about an inch ard a half long, and set with- out depression, but with a peculiar fleshy swelling at its point of inser tion. Calyx ex- tremely small, sometimes abor- tive, set in a nar- row, rather deep basin. The flesh is white, buttery, and melting, rich, sweet, and per- fumed. Novem ber. 158. Reinf. Caro line. Thomp. Queen Caroline. A pretty look- ing, European pear, ripening late Fig. 182. QuMstette. in autumn, but c-oavse, and only fit for cooking. Fruit of medium size, nar- row-pyriform. Skin smooth yellowish-green, becoming yellow at maturity, with a rich, brownish-red cheek. Stalk an inch iong, curved, planted with little or no cavity. Flesh white, crisp, rather dry and indifferent in quality. November — and will keep for several weeks. 159. Reine des Poikes. Thomp. This French pear, with its fine name, unfortunately proves very poor and worthless. It is regularly formed, and hand- some — quite distinct from the Cumberland, with which it is con- sidered synonymous, by some. It bears abundantly. Fruit rather large, varying from turbinate to obtuse-pyriform, regularly shaped. Skin smooth greenish-yellow, with rarely a very little red on its cheek. Stalk an inch and a fourth long, slender, inserted with little or no depression. Calyx set in a shallow basin. Flesh dry and poor. September and October AUTUMN PEARS. 409 160. Rousselet de Meester. Van Mons. Man. in II. M. Ferdinand de Meester ? Nois. This is a need- ling of Dr. Van Mons', and is a very excellent pear in this cli- mate, the flesh melting and su- gary, though a little rough. Fruit of modi- urn size, roundish, somewhat flatten- ed. Skin pale- yellow, marked with very light russet dots, and washed with pale red next the sun. Stalk an inch and a half long, rather slender, and planted some- what obliquely in, or by the side of the swollen, ab- rupt end. Calyx large, open, pla- ced in a very slight and irregu- lar basin. Flesh Fi g- 183 - Roussellet de Mtester. juicy, melting, sugary and rich, but a little rough, which does not prevent its being of excellent flavour. October. Rousselet de Meester is the name by which this fruit was re- ceived, but we suspect that it is the Ferdinand de Meester, a larger and better pear than the former sort, which was named by Van Mons after his gardener. [See Annale's de la Society d 'Horticulture. Paris. Vol. 15, p. 362.] 161. Raymond. Man. The Raymond is a native of Maine, and originated on the farm of Dr. I. Wight, in the town of this name. It has a good deal of the flavour of the White Doyenne, and is a productive pear, often of the first quality, and if the tree were a little mors 35 410 THE PEAR. vigorous, would become a popular variety. Young shoots very slender, dark yellowish- brown. Fruit of medium size, obovate, shaped like the Doyenne" Skin yellow, marked with russet near the stalk, and tinged with a little red towards the sun. Stalk an inch or more long, inserted with little or no depression. Ca- lyx round, firm, open, set in a shallow basin. Flesh white, buttery, melting, and very ex- cellent. 162. Rostiezer. Man. The Rostiezer is, we believe, a German pear, and was re- ceived from the nursery of the brothers Baumann, of Bolwil- ler, on the Rhine. It is likely to prove a capital variety. It bears abundantly. Fruit of medium size, ob- long-pyriform. Skin a dull yeliowish-green, with a red- dish-brown cheek, and whitish dots, light russet. Stalk very long, nearly two inches, irregu- lar, slender, set with very little depression. Calyx open, but little sunk. Flesh juicy, a little coarse, but very melting, sweet and delicious, with a rich perfume. August and Septem- ber. 163. Sr. Ghislain. § Thomp. A most excellent Belgian pear, recently originated by M. Dorlain, and introduced into the United States by S. G. Perkins, Esq , of Boston. When in perfection, it is of the highest quality, but on some soils it is a little variable. The tree is remarkable for its uprightness, and the great beauty and vigour of its growth. Young shoots light brown. Fruit of medium size, pyriform, tapering to the stalk, to which it joins by fleshy rings. Skin pale clear yellow, with a few gray specks. Stalk an inch and a half Ion?, curved. Calyx rather small, open, set in a shallow basin. Core small. Flesh white, buttery and juicy, with a rich, sprightly flavour. ATTTTHVIN TEARS. 411 C= Fig. 185. St. Ghislain. 164. Superfondante. Thomp. The Superfondante is a fine French pear, of the same clas* as the White Doyenne, which indeed, it stronjjlv resembles in appearance and flavour. Young shoots slender, yellowish-brown. Fruit of medium size, obovate. Stalk an inch long, slightly inserted. Skin smooth, pale yellow, marked with a few dots, and sometimes marked with russet. Stalk an inch and a fourth long, set in a slight cavity. Calyx rather large, in a shallow basin. Flesh white, buttery, melting, and very good. October 165. St. Andre. Man. in II. M. Imported by Mr. Manning, from the Brothers Baumann, of Bolwyller. A first rate variety. Fruit medium size, obovate, shaped like Henry the 4th. Skin light greenish-yellow, somewhat dotted with rnd. Stalk about an inch and a quarter long. Calyx small. Flesh white, fine grained, buttery, melting, and excellent. Early in Sep. tember. 166. Sullivan. Man. in H. M. Van Mons, No. 839. A second rate seedling, sei to this country by Van Mons, and named by Mr. Manning. Young shoots slender, diverging, 412 THE PEAR. reddish-brown. Fruit of medium size, oblong-pyriform. Skin pale greenish-yellow. Stalk an inch and a half long, stout, inserted at the tapering, pointed end. Flesh juicy, melting, sweet and pleasant. September. 167. Styrian. Thomp. This very bright coloured and excellent pear, comes from England. We think it worthy of a general trial in the middle states. Like the Passe Colmar, it often produces a second crop of fruit, which, however, is seldom good. Fruit rather large, pyriform, a little one-sided and irregular. Skin deep yellow, with a bright red cheek, and streaks of light russet. Stalk an inch and a half long, curved, slender, fleshy where it tapers into the fruit. Calyx large, open, and set in an irregular basin. Flesh yellowish, not very fine grained, crisp, with a rich, high flavoured juice. October. 168. Stevens' Genessf.e. § Man. Thomp. Guernsey. Pom. Man. Stephen's Genessee. Stevens 1 Genessee. Summer varieties. Young shoots diverging, dark-gray. This admi- rable pear, combining in some degree, the excel- lence of the Doyenne and Bergamot, is reputed to be a seedling of Western New - York. It originated o'i the farm Mr. F. Ste- vens, of Li- ma, Livings- tonCo.,N.Y. Ahh}' placed among Au- tumn pears, it frequently ripens here at the end of August, a- mon2 the late AUTUMN TEAKS. 413 Fruit large, roundish-obovate, and of a yellow colour, resem- Ming that of the Doyenne (or Virgalieu.) Stalk about an inch long, stout, thicker at the base, and set in a slight, lailier one- sided depression. Calyx with short, stiff divisions, placed in a smooth basin of only moderate depth. Flesh wh'e, half but- tery, with a rich, aromatic flavour, somewhat like that of CJan- sel's Bergamot. First of September. 109. Svlvange. Nois. Thomp. Renramotte Sylvange. ' r;-:.»K^. 415 pale green, washed with pale hrown on the sunny side, and dot- ted with brownish specks. Calyx small, set on the narrow crown without being sunk. Flesh soft, juicy, with a swee somewhat musky flavour. October. 174. Seckel. § Coxe. Lind. Thomp. Seckle Syckle. Sickel. Red Cheeked Seckel. New- York Red Cheek. We do not hesitate to pronounce this American pear the rich- est and most exquisitely flavoured variety known. In its high- ly concentrated, spicy, and honied flavour, it is not sur- passed, nor indeed equalled, by any European variety. When we add to this, that the tree is the healthiest and har- diest of all pear trees, forming a fine, compact, symmetrical head, and bearing regular and abundant crops in clusters at the ends of the branches, it is easy to see that we consider no garden complete without it. Indeed we think it in- dispensable in the smallest garden. The stout, short- jointed olive-coloured wood, TTg. Mi. SeckeC distinguishes this variety, as well as the peculiar reddish-brown colour of the fruit. The soil should receive a top-dressing of manure frequently, when the size of the pear is an object. The Seckel pear originated on the farm of Mr. Seckel, about four miles from Philadelphia.* * The precise, origin of the Seckel pear is unknown. The first pomologists vl Europe have, pronounced that it is entirely distinct from any European variety, and its affinity to the Rousselet, a well known German pear, leads to tho suppo- sition that the seeds of the latter pear having been brought here by som-j of the Germans settling near Philadelphia, by chance produced this superiour seedling. However this may he, the following morceau of its history maybe relied on as au- . hemic, it having been related by the late venerable Bishop White, whose tena- city of memory is well known. About 80 years ago, when the Bishop wasa lad, vhere was a well known sportsman and cattle dealer in Philadelphia, who was familiarly known as " Dutch Jacob." Every season, early in the autumn, on returning from his shooting excursions, Dutch Jacob regaled his neighbors with pears of an unusually delicious flavour, the secret of whose place of growth, however, he would never satisfy their curiosity by divulging. At length the Holland Land Company, owning a considerable tract south of the city, disposed of it in parcels, and Dutch Jacob then secured the ground on which his favorite pear tree stood, a line strip of land near the Delaware. Not long alter- fc'ardd, it became the farm of Mr. Seckel, who introduced thia remarkable fruit to 416 THE PEAR. ft was sent to Europe by the late Dr. ITosack, in 1319, and thd fruit was pronounced by the London Horticultural Society, ex- ceeding in flavour the richest of their autumn poars. Fruit small., (except in rich soils,) regularly formed, obovate. Skin brownish-green at first, becoming dull yellowish brown, with a lively russet red cheek. Stalk half to three- fourths of an inch long, slightly curved, and set in a trifling depression. Ca- lyx small, and placed in a basin scarcely at all sunk. Flesh whitish, buttery, very juicy and melting, with a peculiarly rich, spicy flavour and aroma. It ripens gradually in the house from the end of August to the last of October. 175. Surpasse Virgalieu. § Man. Surpasse Virgouleuse. The precise ori- gin of this very delicious fruit is not known. It was first sent out from the nursery of the late M. Andrew Parmen- tier, of Brooklyn, under this name, and is, perhaps an unrecognized fo- reign pear, so named by him in allusion to its surpassing the fa- vourite Virgalieu, < White Doyenne) ofNew-York. We consider it one of I ha finest of Au- tumn pears, de- serving extensive dissemination. It bears regularly and well. Young shoots long, up- right, yellowish- brown. Fig. 139. Surpasse Mrgalieu. pu hi i« notice, and it received his name. Aferwards the property was addrvt to the Vast estate of the late Stephen Girard. The original tree sill exists, (or did a fev» years aeo,) vigorous and fruitfu.. Sp^cim^ns of its peitrs wen*, <|iiite lately exhibited at the annual shows of the Pennsylvania Horticultural Society. AUTUMN PEARS. 417 Fruit rather large, obovate, sometimes roundish-obovate. $line. Beurre de Fhndre. Josephine, incorrectly of some Beurre de Hanz. The Beun4 Ranee is colli- de red by all English cultiva- tors, the best very late pear yet generally known. With us it is in eating irom March to May, ripening in succession if brought in sepa- rate parcels from a cool to a warm apart- ment, ft is not a handsome fruit, always remain- ing green and rather rougli, but its long keep- ing quality ren- ders it an indis- pensable variety in every good garden. In New England it doea not mature well, and is frequent ly second rate, It is excellent here, and still better farther Fig. l'J7. Bturri Ranee. south. The wood is brownish-yellow, straying in growth, and rather pen- dulous when in bearing, and when the tree has attained a mode- rate size it bears well. Fruit of medium size, obtuse pyriform. Skin dark green, even at maturity, rather thick, and dotted with numerous russet specks. Stalk rather slender, an inch and a half lontr, set in a slight, blunt depression, or often without any cavity. Calyx quite small, and set in a basin very little sunk. Fle&b 428 THE PEAR. greenisti-white, melting, a little irritty at the core, full of sweet rich juice, of excellent flavour.* This is a Flemish pear, raised by M. Hardnnpont, of Mons. Its name is, properly, Beurri de Ranee, from the name of tha village in which it was raised, near Mons. 191. Beurrb Bronzee. Thomp. This pear has as yet, only proved second rate with us. Fruit pretty large, roundish. Skin rough-isb, greenish, nearly covered with dull russet, becoming red next the sun. Stalk an inch or mure long, slightly inserted. Flesh white, crisp, juicy and sweet, of tolerable flavour. [The Beurre Bronzee of some Boston gardens, is the Figue de Naples.] 192. Bezi Vaet. Thomp. Lind. The Bezi Vaet has been considerably cultivated in this coun- try, but is not generally considered more t'wan a good second rate pear. The young shoots are upright, long, dark coloured. Fruit of medium size, obovate, narrowing to the stalk. Skin rough-ish, pale green, becoming yellowish, with many russetty spots and a brownish cheek. Stalk an inch or more long, in- serted in a slight cavity. Calyx set in a small basin Flesh yellowish-white, melting, juicy, with a sweet, somewhat per- fumed flavour. November to January. 193. Broom Park. Thomp. This new pear, a seedling of Mr. Knight's, comes to us with a higli reputation, " partaking," says Mr. Thompson, "of the flavour of the melon and pine apple." Fruit of medium size, roundish. Skin brown, flesh white, juicy, melting, perfumed and delicious. Shoots strong, diverging, dark brown. Decem- ber to January 194. Bezi d'IIeri. Thomp. Bezi Royal. Franziisische Rumolbirne. This is a very excellent, winter stewing pear, which bears * As we have stated before, a great deal depends on the mode of koeping win- ter pears. They are best v\h-n packed in small boxes or kegs, with layers of paper between them These boxes should be kept in a pool, dry cellar or par- rel, free from frost, till within two or three weeks of the season of their maturity, when they should be brought into a closet or room of warm temperature to ripen. In this way the fruit will attain a much higher flavour than if ripened in lln ordinary way, and without shrivelling. WINTER PEARS. 429 most abundantly. It is of no value for the dessert, but Would probably prove a good market fruit It derives its name from the forest of Heri in Bretasne. Fruit of medium size, roundish. Skin greenish-yellow, with a reddish blush. Stalk an inch and a half long, slender, curved. Calyx open, slightly sunk. Flesh tender, juicy, free from grit, with an anise-like flavour. Fit for cooking from October to January. 195. Black Worcester. § Thomp. Black Pear of Worcester. Lind. Man. Parkinson's Warden. A very profitable market fruit, bearing always heavy crops of kitchen pears, which are esteemed for cooking. The branches incline downwards with the weight of the fruit- Youno- shoots dark olive, diverging. Fruit large, obovate or oblong. Skin thick, rough green, nearly covered with dark russet. Stalk one half to an inch long, stout, planted with but little depression. Calyx small, and set in a moderate hollow. Flesh hard and coarse, but stews and bakes well. November to February. 196. Bergamot, Easter. Mill. Lind. Thomp. Bergamotte de Paques. Dull. Winter Bergamot. Bergamotte d'Hiver. Paddring'uri. Bergamotte de. Bngi. Royal Tairling. Bergamotto de Toulouse. Terling. Robert's Keeping. The Easter Bergamot is a second rate, winter dessert pear, but it is one that we consider well worthy of cultivation. It bears, with us, very large crops of handsome pears, which are very tender, excellent stewing pears, all winter, and .keep ad- mirably till late in the spring, when they are agreeable for the table. It is much inferiour to the Easter Beurre for eating, and it is readily distinguished from that varietv by the rounder form and lighter colour of its fruit, as well as the greenish hue of the young shoots. It is a thrifty old French variety. Fruit medium to large, roundish-obovate, narrow at the stalk. Skin smooth, pale green, thickly speckled with conspicuous, light gray dots, and becoming pale yellowish at maturity. Stalk varying from three-fourths to an inch and a half in length, set in a very slight depression. Calyx small, and placed in a very shallow basin. Flesh white, crisp, juicy and melting at maturity, with a sprightly flavoui. Februarv to May. 430 THE PEAR. 197. Bergamotte d' Hollands. Thomp. Duh. Holland Berga-j-'t. Lind. Bergamotte de Fougere. Beurre d'AIle.i v >n. Amosc-lle. Bergamotte d'Alie<;non. Lurtl Cheeney's. Ar excellent kitchen fruit, which will keep sound till May or June, and becomes then of good second rate quality for the table. Shoots stout, diverging, olive brown. Fruit rather large, roundish. Skin green, much marbled and covered with thin brown russet, but becoming yellowish at maturity. Stalk an inch and a half long, slender, crooked, and planted in a rather shallow, one-sided cavity. Calyx small, with few or no divisions, and set in a wide, rather deep basin. Flesh white, crisp, with an abundant, sprightly, agreeable juice. 193. Bon Chretien, Spanish. § Mill. Lind. Thomp. Bon Chretien d'Espagne. Spina. The Spanish Bon Chretien is a kitchen fruit of excellent quality, the handsome appearance of which, joined to its occa- sional good flavour when raised on warm soils, renders it worthy of a place among dessert fruits. Fruit large, pyriform, rather irregular and one-sided in figure. Skin at maturity, deep yellow, with a brilliant red cheek, and dotted with reddish-brown specks. Stalk an inch and a half lone, bent, and slender, inserted on the narrowed end, and usually with very little depression. Calyx small, placed at the bottom of a rather deep, narrow, irregular basin. Flesh white, crisp, or half breaking, and of moderately rich, good flavour. 199. Bon Chretien, Flemish. Thomp. Bon Chretien Turc. The Flemish Bon Chretien is an excellent cooking pear. The free a most abundant bearer, and the fruit fair. Young shoots diverging, gray. Fruit ot medium size, obovate. Skin pale green, and brown on the side exposed to the sun. Flesh crisp, juicy, and stewg very tender. November to March. 200. Columbia. § Columbian Virgnlieu. Columb.a Virgalouse. This splendid American pear is one of the most excellent qualities, and will, we think, become more generally populai WINTER TEABS. 431 Fig. 198. Columbia. than any other early winter fruit. It is large, handsome, very productive, and has a rich, sugary flavour, resembling, but often surpassing, that of the Beurre Diel. The original tree grows on the farm of Mr. Casser, in Westchester co., 1*3 miles from New-York. Its productiveness may be judged of from he fact that a single graft, five years inserteJ, has borne over four bushels in a single season, and its value as a market fruit, from the ppars having readily brought six dollars per bushel in the New-York market. The tree grows upright, with stout brownish-yellow shoots. This fine pear was first brought into notice a few years since, by Bloodgood & Co., of Flushing. Young wood stout, upright, yellowish-brown. Fruit large, regularly formed, obovate, usually a little ob long, and always broadest in the middle. Skin smooth and fair pale green in autumn, but when ripe, of a fine golden yellow 132 THE PKAIt. with occasionally a soft orange tinge on ils cheek, and dotted with small gray dots. Stalk rather more than an inch long, slender, slightly curved, placed towards one side of a narrow depression. Calyx of medium size, partially open, set in a very shallow basin. Flesh white, not very fine grained, but melting, juicy, with a sweet, rich and excellent, aromatic fla vour. November to January 201. Comstock Comstock Wilding. A very handsome, bright coloured pear, crisp, and of good second quality, and a very ornamental winter dessert fruit. It is a native of the town of Washington, Dutchess co., N. Y., and was brought into notice by Mr. J. R. Comstock, an orchardist there. Shoots long, upright, reddish-yellow. Fruit of medium size, regularly formed, obovate. Skin smooth and glossy, bright yellow, with a crimson cheek. Stalk about an inch long, straight, inserted in a slight cavity. Calyx set in a shallow basin. Flesh white, juicy, crisp, and if well ripened, with a sweet and sprightly flavour. November to January. 202. Catillac Mill. Duh. Thomp. Cadillac. Groote Mogul. Grand Monarque. Katzenkopt. The Catillac is an old French baking and stewing pear, of very large size and of good quality for these purposes, stewing tender, and of a fine light red colour. In rich soil the fruit is often remarkably large and handsome. Fruit very large, broadly turbinate, (flattened top-shaped.) Skin yellow, dotted with brown, and having sometimes a brownish-red cheek at maturity. Stalk stout, about an inch long, curved, and placed in a very narrow, small cavity. Calyx short and small, and set in a wide, rather deep plaited basin. Flesh hard and roujrh to the taste. November to March. 203. Cross. Hovey's Mag. Winter Cross. A new and delicious melting winter pear, which originated on the premises of Mr. Cross, of Newburyport, Mass. The ori- ginal tree is not more than 19 years old, and is an abundant and constant bearer. It will, no doubt, prove a very hardy va- riety. It deserves a general trial in all parts of the country Branches rather slender, grayish-yellow. •WINTER PEARS. 433 Fruit of medium size, roundish. Skin smooth, at first pale, hut ripening to a deep yellow, with a red cheek, and marked with numerous russet dots, and patches of russet around the eye. Stalk three- fourths of an inch long, very thick, planted in a slight depression. Calyx small, basin a good deal sunk. Flesh white, melting, jui- cy, and sweet, with a rich and perfu- med flavour. In eating from the last of November to the middle of Janua- ry, but chiefly in December. Fig. 199. Cross. 204. Chaumontel. § Lind. Thomp. Nois. Bezi de Chaumontelle. Beurre d'Hiver. Roz. Winter Beurre. Oxford Chaumontel. O. Duh. FoiL This grand old French pear, which takes its name from the village of Chaumontelle, in France, is a very desirable variety, where it can be cultivated to advantage — that is, in a warm rich soil ; as it is seldom seen in perfection in a cold climate, or indif- ferent soil. When grown in favourable positions it is an ex- ceedingly rich and excellent fruit, of very large and magni- ficent appearance. Young shoots long, slender, dark brown. Fruit large, varying from obovate to oblong, but usually ob- long and irregular, largest in the middle, and narrowing each way. Skin a little rough, yellowish in the shade, dotted with many brownish russet dots and brownish-red or rich deep red in the sun. Stalk about an inch long, inserted moderately deep, in an angular cavity. Calyx placed at the bottom of a deep, uneven, angular basin. Flesh buttery and melting, sugary, with a peculiar apd agreeable perfume. November to February. 37 414 THE PEAB. Fig. 200. Cliaumontel. 205. Colmar. O. Duh. Lind. Mill. D'Aneh. Colmar Dore. De Maune. Incomparable. Winter Virgalieu, (of some.) The place of this fine old variety, has of late heen mostly taken by the newer sorts — the Passe Colmar, Winter Nelis, &c, which are not only superiour in flavour, but much hardier trees. Still it is a good variety, and well deserves a place in col. lections — more especially in the middle states. The bark of this tree is remarkably rough. W1XTER PEARS. 425 Fruit medium or largo, obtuse-pyriform. Skin smooth, pale greenish-yellow, becoming light yellow at maturity, dotted with a few light gray specks. Stalk an inch or an inch and a hall long, tolerably stout, bent, and planted in a cavity often one-sided and uneven. Calyx rather small, set in a wide deep basin. Flesh melting, half buttery, juicy, sweet, rich and excellent. De- cember. 206. Echassery. O. Duh. Lind. Nois. Ecliasserie. Thomp. JBezi de Chasserie. Bezi d'Echassey Jagdbime. A rich, melting, French pear, which has been a good while in cultivation, but still holds its place as a first rate fruit. It is but little known in this country. The wood is rather weak, with crooked joints. Fruit of medium size, roundish-oval. Skin smooth, pale green, yellowish at maturity, slightly dotted with gray. Stalk an inch and a half long, straight, somewhat uneven, planted in a narrow, irregular depression. Calyx open, with flat divisions, placed almost level. Flesh melting, buttery, with a sweet, perfumed and sugary flavour. 207. Emerald. Thomp. A Belgian variety, recently introduced. It resembles very considerably in appearance the Glout Morceau, and is likely to prove a fine variety in the middle states. New-England may be too cold for it. Fruit of medium size, obovate, rather square in figure, one- sided, and somewhat knobby. Skin green, dotted with brown, and having a pale brown cheek. Stalk an inch and a half lon^, planted obliquely in a slight cavity. Calyx with short, stiff divisions, and set in a rather narrow, plaited, irregular basin. Core large. Flesh melting, buttery, sweet and excel- lent. December. 209. Fondante du Bois. Thomp. This pear has not yet been proved in this country, the trees first received under this name having proved to be the Flemish Beauty. Mr. Thompson says it " resembles the Passe Colmar, is almost equal to it in quality, and keeps longer." " Fruit of medium size, obovate ; skin greenish-yellow; flesh juicy, meltings of first quality. Ripens from December to February." 436 THE PEAR. 209. Fortunee. Bon. Jard. Thomp. Ln Fortunee de Parmentier. La Fortune*) dt- Paris. Beurre Fortunee. A new, round, russet pear, raised by M. Parmentiei of Enghein. It came to us with the reputation of a fruit of the first quality, and as keeping till June and July. It has fruited the past season, and proves to be a small pear, of fair quality, juicy and sprightly, but rather astringent, and in eating until March or April. It deserves further trial. Fruit below medium size, roundish, depressed. Skin cover- ed with gray russet. Stalk short, with a fleshy base, tapering abruptly into the fruit. Calyx small, in a round, smooth basin. Flesh white, juicy and sprightly, but not high flavoured. De- cember to April. 210. Franc Real d'Hiver. Thomp. Franc K*cl Lind. O. Duh. Fin Or a' Hive r. The Winter Franc Real is a good cooking pear, which bears abundantly with us, and is esteemed for stewing — as its flesh becomes very tender, and takes a pretty, light purple colour. It bears well, and grows upright, with wavy leaves. Fruit of medium size, roundish. Skin yellow, speckled with russet brown, and having a brownish cheek. Stalk an inch long, set in a small cavity. Calyx small, set in a shallow basin. Flesh crisp and firm. In use from December to March. 211. iiiLOGiL. Lind. Thomp. Gih-o-gite. Garde d'Ecosse. Poire a Gobert. Jilogil. A large, showy, globular French pear, only fit for cooking. The French, we see, by recent accounts, esteem it highly for preserving. It grows very strong and upngnt, and bears large crops. Fruit large, roundish. Skin thickly covered with russet, with a reddish russet cheek. Stalk an inch and a half long, set in an uneven cavity. Calyx large, set in a deep plaited hollow. Flesh very firm and crisp. November to February. WINTER PEARS. 437 14J1. Glout Morceau. Thomp. Lind. Gloux Morceaux. Bfiirre d'liardeiipont. liardenpoiu d'Hner. Cnlroar d' I liver. Beurre d'Uiver .Nouvelle. Linden d'Automne. Beurre d'Areniberg, (ivrongly.) of the French. Goulu Morceau. Koi de Wurteiflherg. Kronprinz Ferdinand. von Oestreich. Beurre de Cambron. Got Luc de Cambron. Hardeiiponi's VVuiterbutterbirne The Glout Morceau is universally admitted to be one of the most delicious of the recent Flemish winter pears ; and as it ia Fisr. 201. Glout Morceau. perfectly suited to our climate, bearing excellent crops, it should have a place in every good garden. It has been confounded with the Beurre d'Aremberg, as has already been explained, 37* 438 THE PEAR. but i.T readily distinguished from that pear, by its sweeter, more sugary flavour, more oval figure, and more slender stalk.* The growth of the tree is also distinct, having dark olive shoots, spreading and declining in habit, with wavy leaves. The signification of Glout Morceau, is greedy morsel ; bu{ Mr. Thompson suggests that this or the synonyme Goulu Mor- ceau is used (in the same sense as peris go id u, i. e. sugar peas,) to signify honied, or sugared pear, which is most appropriately applied to the present fruit. Fruit rather large, varying in form, but usually obtuse-oval, and wider towards the stalk than Beurre d'Aremberg. Skin smooth, thin, pale greenish-yellow, marked with small green dots, and sometimes with thin patches of greenish-brown. Stalk rather slender and straight, an inch or more long, planted in a small, regular cavity. Calyx usually with open divisions, set 4 in a moderately deep basin. Flesh white, fine grained, and Bmooth in texture, buttery, very melting, with a rich, sugary flavour, with no admixture of acid. December. 213. Groom's Princess Royal. Thomp. A new English fruit, not yet proved in America, but having the reputation of a variety of the first quality. It was raised by Mr. Groom, the famous tulip grower. Fruit of medium size, roundish. Skin greenish-brown, with a tinge of brownish-red, and some russet tracings. Stalk short and thick, set in a very trifling depression. Calyx small, open, set in a shallow basin. Flesh buttery, melting, a little gritty near the core, but sweet, and high flavoured. January and February. 214. Jaminette. Thomp. Sabine. "i Nois. and Josephine. D'Austrasie. > the French Colmar Jaminette. Beurre d'Austrasie. ) gardens. Hardenpont du. printernps, (of some.) The Jaminette (or Josephine, of American gardens,) is a very excellent winter pear, which grows strongly, produces abundant and regular crops, and is well worthy of general cul- tivation. It was raised from seed by M. Jaminette, of Metz. Fruit of medium or large size, varying in form, but mostly obovate, a good deal narrowed at the stalk. Skin clear green, paler at maturity, considerably marked with russetty brown, especially near the stalk, and sprinkled with numerous brown • Mr. Hovey evidently figures the d'Aremberg for this pear in his Magazine; vol. ix. p 261). WINTER PEARS. 4.10) Fig. 202. Jaminelle. dots. Stalk scarcely an inch long, rather thick, and obliquely planted, without any depression. Calyx open and firm, set in a basin of moderate depth. Flesh white, a little gritty near the core, but very juicy and melting, with a sugary, aromatic flavour. November and December. 215. Knight's Monarch. Thomp. This new and most delicious pear was originated from seed by the late Thomas Andrew Knight, Esq., of Downton Castle, England, to whom the horticultural world is so largely indebt- ed. He called it the Monarch, because he considered it superiour to all others, and on account of its first perfecting its fruit in the first year of the reign of William IV. It seems likely to stand equally high in this country, and will, we hope, soon become widely disseminated. The tree is a strong grower and bears abundantly. By some unlucky error, Mr. Knight transmitted to this coun 410 THE PEAR. try, and disseminated partially in England, several years aga grafts of a worthless sort for this fine pear, which in no why re sembled it. The false sort was pretty largely propagated and distributed before the error was discovered. The two are rea- dily distinguished by their wood. The true Monarch ha\ ing yellowish or light olive shoots, the spurious, dark olive or vio- let.* Fruit largo, obovate. Skin yellowish- brown, tinged with red on the sunny side, and thickly clotted with pale, gray specks. Stalk remarkably short and thick, set with little or no de- pression. Ca- lyx open, placed in a rather shallow basin. Flesh yellowish- white, but- tery, melting, and very rich, with a slightly musky, and Fig. 203. Knight's Monarch. very delicious flavour. In perfection in January. 210. Leon le Clerc Thomp. L6on .e Clerc de Laval. Nois. This is a good cooking pear, of large size, and very distinct from the celebrated " Van Mons Leon le Clerc," described in a foregoing page. In favourable seasons it is of tolerable quality for the table. * Mr. Knight was deeply mortified at this accidental error. i»nd is paid to have remarked, that he would giaiily have sacrificed X10,00i) rather than it should have occurred. Would that tome nurserymen were as conscientious ! WINTER TEARS. 44 Fruit large, obovate, but swollen at the crown, and narrow- ing a good deal at the stalk. Skin yellow, smooth, a little glossy, with russetty spots at either end, and some large dots. Calyx large, with long, straight, narrow divisions, and placed in a slight basin. Stalk an inch and a half long, pretty stout, swol- len at its point of insertion. Flesh white, juicy, crisp, and rather firm, with a tolerably pleasant flavour. December to April. 217. Louise Bonne. O. Duh. Lind. Thomp. Louise Bonne Real. St. Germain blanc. An old French, winter pear, which bears regularly with us, but is so inferiour to many more newly originated, that we do not think it worthy of cultivation. Fruit large, pyriform, a little rounded towards the stalk. Skin smooth, pale green. Stalk short, seldom an inch long, straight, a little swollen where it is set on the fruit. Calyx small, open, very slightly sunk. Flesh white, rather coarse grained, melting, sweet, and pretty good. December. 218. Lewis. § Man. Ken. Thomp. This is an excellent winter pear, which originated some thirty years ago, on the farm of Mr. John Lewis, of Roxbury, and was first described and brought into notice by that veteran and zealous amateur of fruits, Samuel Down- er, Esq., of Dorches- ter, near Boston. It is a very profitable market fruit, bearing enormous crops ; in- deed, this is the chief fault of the tree, and the soil should there- fore be kept rich, or Fig. 204. Lewis. 412 THE Pfi.tR. the pears will necessarily be small. The fruit has the good quality of adhering closely to the tree, is not liable to be blown ofF or injured by early frosts, and should be allowed to remain on till late in the season. The tree grows vigorously, and has long, drooping branches, of dark olive colour. Fruit scarcely of medium size, obovate. Skin thick, dark creen in autumn, pale green at maturity, with numerous rus- setty specks. Stalk long and slender, inserted nearly even with the surface. Calyx large, with wide spread divisions, basin almost level. Flesh yellowish-white, rather coarse grained, melting, juicy and rich in flavour, with a slight spicy perfume. November to February. 219. Locke. Hov. Mag. Locke's New Beurre. This is a new native fruit, very lately originated from seed by Mr. James Locke, an extensive orchardist in West Cam- bridge, Mass. From the few specimens we have tasted, we should judge it to be a fruit of excellent quality. The wood considerably resembles that of the St. Germain, from a seed of which Mr. Locke believes it to have been produced. Fruit of medium size, roundish-obovate. Skin dull yellow- ish-green, slightly mottled with spots of darker green and bits of russet. Stalk an inch long, set without depression. Calyx small, closed, set in a shallow basin. Flesh greenish-white, very melting and juicy, with an excellent, sprightly, vinous flavour. November and December. 220. Lawrence. The Lawrence pear is a new variety, which will, undoubtedly, take its place among those of the first quality. It is a seedling, which sprung up in Flushing, L. T., in the neighbourhood of two other pear trees only, the St. Germain and the White Do- yenne, and bears some proofs, in its qualities, of being a natural cross between the two. Messrs. Wilcomb and King, nursery- men, of that place, first introduced this pear to notice ; we learn from them that it produces regular and abundant crops, and the fruit is not inclined to rot or shrivel, commencing to ripen in October, and will keep till March. The tree is moderately vigorous, and has thorny, rather slender, light yellowish-brown shoots. Fruit rather large, obovate, narrowing to an obtuse end, and a little irregular; pale, yellowish-green, marked with small patches of greenish-brown. Calyx set in a rather deep basin. Flesh WINTEK PEARS. 443 yellowish-white, melting, juicy, with a very rich and sugary flavour. 221. Moccas. Thomp. The Moccas is one of the many seedling fruits, originated by Mr. Knight. It has just begun to pro- duce fruit in this country, and proves to be a win- ter pear of high quality. Fruit of medium size, obovate. Skin pale green, or a little yellow- ish, with a brown cheek, and pretty thickly sprinkled with small brown russet dots and streaks. Stalk long, curved, and inserted without depression. Calyx short, partially closed, set in a narrow, rather shallow basin. Flesh whitish-yel- low, juicy, melt- ing, with a rich and excellent flavour December. Fig. 204. Moeau. 222. Messire Jean. O. Duh. Mill. Thomp. Monsieur Jean. Messire Jean Gris. Messire Jean Blanc. Messire Jean Dor6. Mr. John. John. The Messire Jean is a rich, sugary, old French pear, but rather coarse grained and gritty, and therefore only of second 'juality, and not worthy of general culture. Shoots dark gray. Fruit of medium size, turbinate, but narrowed a little to- wards the eye also. Skin somewhat rough, yellow, nearly 444 THE PEAR. covered with brown russet. Stalk an inch long, inserted in a small wide cavity. Calyx small, open, set in a shallow, plaited basin. Flesh gritty, white, crisp, juicy, and breaking, with a very sweet, rich flavour. In deep, warm, and favourable soils, it is sometimes highly excellent.. November and December. 223. Ne Plus Meuris. Thomp. This is a Belgian pear, one of Dr. Van Mons' seedlings, named in allusion to Pierre Meuris, his gardener at Brussels, when his garden there was about to be destroyed. It is an unprepossessing looking, uneven, dull russet fruit, but keeps admirably, and in February and March, is really of very fine flavour. The tree grows upright, has short jointed, olive co- loured shoots, and bears in thick bunches or clusters. Fruit medium or rather small, roundish, usually very ir- regular, with swollen parts on the surface. Skin rough, dull yellowish-brown, partially covered with iron-coloured russet. Stalk quite short, set without depression, in a small cavity. Flesh yellowish-white, buttery, melting, with a sugary, and very agreeable flavour. January to March. 224. Passe Colmah. § Lind. Thomp. P. Mag. Passe Colmar Epineaux. Colmar Hardenpont. Colmar (Jris. Passe Colmar Oris. Beurre Colmar Gris, dit precel. Precel. Present de Malines. Marotie Sucree Jaune. Souverain. ac. to Colmar Souveraine. Fondante de Panisel. f Thomp. Gambler. Fondante de Mons. Cellite. Beurre d'Argeiwon. Colmar Preule Regintin. Colmur Doree. Chapman's. J D'Ajianas, \pf some.) The Passe Colmar is a Belgian pear of comparatively recent origin, raised by the counsellor Hardenpont. It is a fruit of the first quality ; and has become one of the most popular winter pear in the middle states, on account of its excellent flavour, vigorous growth, and abundant bearing. It grows indeed al- most too thrifty, making long, bending shoots, and owing to this over-luxuriance, the fruit is often second rate on young trees. This should, therefore, be checked by occasional root- p run in o-, or cutting off the leading roots with a sharp spade. The youn» shoots are of a lively brownish-yellow, and the tree frequently bears a second crop of fruit on its after growth.* It is every way superiour to the old Colmar. " """ 'isure fine fruit of the Passe Colmar, prune or thin out half the froit v ' ' to the month of March. riNTKK PEARS. 446 Fig. 205. Passe Colmar. Fruit rather large, varying considerably, from obovate (o ob- luse-pyriform, but most usually as in Fig. 205. Skin rather thick, yellowish-trrepn, becoming yellow at maturity, a good deal sprinkled with light brown russet. Stalk an inch and a half long, inserted in an obtuse uneven cavity, or sometimes wiihout depression. Calyx open, basin shallow. Flesh yel- lowish-white, buttery and juicy, with a rich, sweet, aromatic flavour. 225. Pound. Coxe. Winter Bell. Bretagne lo Cour. he t'ound, or Winter Bell pear, valued only for cooking, is 33 446 THE TEAR. one of tlie most common fruits in the middle states. Indeed, this and the Black Pear of Worcester, so common in New Eng land, are the only two kitchen pears extensively grown in this country. The pound pear is the larger of the two, often weigh- ing a couple of pounds each. It is also an abundant bearer, and a profitable orchard crop. The trees are strong and healthy, with very stout, upright, dark coloured wood. This is. no doubt, an old European pear, though it does not appear to be described in the books. A Belgian pear under the name of Bretagne leCour, which has fruited with us for thret years past, appears to be identical with this. Fruit large, pyriform, swollen at the orown, and narrowing gradually to a point at the in- sertion of the stalk. Skin yel- lowish - green, with a brown cheek, (yellow and red when long kept,) and sprinkled with numerous brown russet dots. Stalk two inches or more long, stout, bent. Calyx crum- pled, set in a narrow, slight basin. Flesh firm and solid, stews red, and is excellent, baked or pre- eerved. 226. St. Ger- main. O.Duh. Lind. Thomp. St. Germain Gris. Saint Germain Jaime. Inconnue la Fare. This is a well known Fig. 206. Si. Germain. WINTER PEARS. 447 and capital old French variety, and when in perfection, is scarcely surpassed hy any other juicy pear. Unfortunately, how ever, it is not a very hardy tree, and is therefore worth little, near the sea-coast. In the interiour, and in the warm, rich soils of the west, it is, on the contrary, highly deserving of general cultivation. The tree is rather a slow grower, with a dense head of foliage, — the leaves narrow, folded, and curved; the wood slender, and light olive coloured. Fruit large, pyriform, tapering regularly from the crown to the stalk. Skin vellowish-green, marked with brownish specks on the sunny side, and tinged with a little brown when ripe. Stalk an inch long, strong, planted obliquely by the side of a small, fleshy swelling. Calyx open, set in a shallow basin. Flesh white, a little gritty, but full of refreshing juice, melting, Bweet, and agreeable in flavour. November and December. The Striped Germain, (St. Germain Panach€e,) is a pretty variety of this fruit, differing only in being externally striped with vellow. 227. St. Germain, Prince's. § Pom. Man. Thomp. Brown St. Germain. New St. Germain. Prince's St. Germain is a seedling from the foregoing pear, raised at Prince's nurseries, at Flushing, about forty years ago. It is a most thrifty and har- dy tree, with dark red- dish brown shoots. The fruit keeps as well as a russet apple, is uniformly good, and is certainly one of the best late pears when under good cultivation. It is much more es- teemed in the eastern states than the old St. Germain. Fruit of medium size, obovate, inclining to oval. Skin nearly covered with brownish russet over a green ■ ground, and becoming F5g. 207. Prince's St. Germain. 448 THE PEAH. dull red next the sun. Stalk an inch or more long, a littl« curved, and placed in a slight, flattened depression. Calyx large, open, firm, and nearly without divisions, set in a smooth, nearly flat basin. Flesh yellowuli-white, juicy, melting, with a sweet, somewhat vinous and very agreeable flavour. November to March. 228. Saint Germain, Brande's. This is a new variety, received, we believe, from England. It has fruited in Salem, Mas^., antl proves of *.he first quality. Fruit of medium size, oval, narrowing towards both ends. Skin yellowish green. Stalk short, three-fourths of an inch long, thick, set obliquely on one side of the end of the fruit. Calyx small, stiff, placed on the narrow crown, mostly without a basin. Flesh mplting, juicy, with a rich and excellent flavour. November and December. 229. St. Germain, Uvedale's. Mill. Lind. Thomp. Uvedal's Warden. De Tonneau. ) of the Germain Baker. Belle de Jersey. \ French Lent St. Germain. Piper. Pickering Fear. Union. Chambers' Large. Uvedale's St. Germain is a very large winter pear, only fit for cooking, for which it is very good. It is an English variety, which has been 100 years in cultivation, and frequently grown to the size of three pounds in that country. In this country it is not so much planted as others, being less hardy. It is very dis- tinct from the pound pear. Fruit very large, oblong-pyriform, obtuse at the end, and taper- ing to the eye. Skin yellowish green at maturity, with a brown cheek. Stalk an inch long, bent and planted in a rather deep, oblique, angular cavity. Calyx large, set in a deep hollow. Flesh white, hard and astringent, but bakes and stews well. In use from January to April. 230. Vicar of Winkfield. Thomp. Le Cure. ) of the Monsieur le Cure. $ French. Duma«. Bourgermester, incorrectly of Boston. Clion. Kenrick. This large and productive pear was discovered not long since, as a natural seedling in the woods of Clion, France, by a French *surate, whence it obtained in France, the familiar names of Le Cur€, or Monsieur le Curt. A. short time after it became known WINTER PEARS. 410 dt Paris, it was imported into England by the Rev. Mr. Rliam, of Winkfield, Berkshire, and cultivated and disseminated from thence, becomingknown in the neigh- bourhood of London as the Vicar of Wink- field. Now, al- though we think Mr. Thompson erred in adopt- ing this English name instead of continuing the French title, yet for the sake of having some uniform stand- ard, we shall follow him, con- sidering, howev- er, Le Cure as the genuine name.* We should add that the same fruit was imported to Bos- ton and here, a few years ago, under the erro. neous name of Bourgermesler, and considera- bly disseminated. With regard to its merits there is some difference of opinion- some persons considering it a fine fruit. It has borne very ad- Fig. 208. Vicar of Winkfield. •The only reason that can be given for an English re-christening, is that the French (see Bon Jardinier, 1344,) confuse this pear, Le Cure, with the St. Lczin% an inferic urfirm fleshed pear, fit only fur stewing and cooking. *33 460 THE PEAR. mirably with us for some years past. It is always remarkably large, fair and handsome. We think it always a first rate baking pear. Occasionally we have tasted it fine as a table pear, but generally it is astringent, and only third rate for this purpose. If ripened off in a warm temperature however, it will generally prove a good, second rate eating pear. But its great productive ness, hardiness, and fine size, will always give it a prominent place in the orchard as a profitable, market, cooking pear. The tree grows thriftily, with drooping fruit branches. Shoots di- verging, dark olive. Fruit large and long-pyriform, often six inches long, and a little jne-sided. Skin fair and smooth, pale yellow, sometimes with a brownish cheek, and marked with small brown dots. Stalk an inch or an inch and a half long, slender, obliquely in- serted without depression. Calyx large, open, set in a basin which is very slightly sunk. Flesh greenish-white, generally juicy, but sometimes buttery, with a good sprightly flavour. November to January. 231. Virgot/leuse. O. Duh. Poit. Thomp. Poire-glace. Chambrette. Bujaleuf. An excellent old French variety, which, in consequence of its indifferent crops, is scarcely cultivated in the middle states. In the warmer and richer western states, it is well worthy of a trial. The tree grows strongly. It takes its name from Vir- goule a small French village — the place of its origin. It is, however, a very different pear from the Virgalieu of New- York, which is the White Doyenne. Fruit rather large, oval, obovate — handsomely rounded at both ends. Skin very smooth, yellowish-green at maturity, sprinkled with numerous gray or reddish dots. Stalk about an inch long, set in a very trifling depression. Calyx small, placed in a wide, shallow basin, sometimes scarcely at all sunk. Flesh white, buttery, melting, and of excellent flavour. November to Januaiy. 232. Winter Nelis. § Lind. Thomp. Nelis d'Hiver. La Bonne Malinoise. Bonne de Malines. Milanaise Cuvelier. Beurre de Malines. Etourneau. The Winter Nelis holds, in our estimation, nearly the same rank among winter pears, that the Seckel does among the au- tumnal varieties. We consider it unsurpassed in rich, delicious flavour, and indispensable i~> every garden, however small. It WINTER PEARS. 451 ts a, very hardy and thrifty tree, and bears regular crops ot pears which always ripen well, and in succession. Branches diverging rather slender, light oliv'e. It is a Flemish pear, and wi-.s originated, above, twenty years since, by M. Nelis, of Mechlin. Fruit of me- dium size, ol usually a little below it, round- ish-obovate, nar* rowed-in near the stalk. Skin yellowish-green at maturity, dot- ted with gray russet, and a good deal cov- ered with rus- set patches and streaks, espe- cially on the sunny side. Stalk an inch and a half long, bent, and plant- ed in a narrow cavity. Calyx open, with stiff, short divisions, placed in a shallow basin. Flesh yellow- Fig. 208. Winter Nelis. ish-white, fine grained, buttery and very melting, abounding with juice, of a rich, saccharine, aromatic flavour. In perfection in December, and keeps till the middle of January. 233. Wilhelmine. Nois. Bon. Jard. Thomp. Wilhelmina. Ken. New, and lately received from France, where it has the reputation of being a late winter fruit of the first quality. Fruit of medium size, obovate, rather nar r owed-in towards the stalk. Skin greenish-yellow, dotted with distinct gray specks, and washed with a little red towards the sun. Stalk an inch and a quarter long, inserted in a slight, rather blunt de- pression. Calyx large, open, set level with the surface, or a 452 THE PEACH. little projecting. Flesh yellowish-white, buttery anrl melting, with an abundant, sugary, perfumed juice. February and March. Selection of choice pears for a small garden, to ripen in suc- cession from July to April. Madeleine, Bloodgood, Dearborn's Seedling, Bartlett, or William's Bon Chretien, Andrews, Sum- mer Franc Real, White Doyenne, Seckel, Fondante d'Autoinne, Gray Doyenne, Urbaniste, Dunmore, Marie Louise, Van Mons Leon le Clerc, Beurre Bosc, Dix. Columbian, Winter Nelis, Beurre d'Aremberg, Knight's Monarch, and (for deep warm soil.) Beurre de Ranz. Selection of very hardy and good pears for a cold climate. Fulton, Bloodgood, Seckel, Stevens' Genesee, Heathcot, Marie Louise, Beurre Bosc, Dix, Hacon's Incomparable, Butl'um, Beurre' Capiumont, Andrews, Bartlett, Washington, White Doy- enne, Beurre Diel, Winter Nelis, Beurre d'Aremberg, Prince's St. Germain. Almost all the varieties do well in the interiour ; the old French sorts usually better than with us, and the following sorts are generally finer in a warmer climate, say that of Maryland, than here ; Beurre de Ranz. Glout Morceau, Easter Beurre, Messire Jean, St. Germain, &c. Perry pears. These are little attended to in this country ; perry being made from the most common varieties. The best English perry pears are the following; Oldfield, Barland, Longland, and Teinton Squash. CHAPTER XXII. THE PEACH. Persica vulgaris, Dec. ; Rosacea, of botanists. Picker, of the French ; PJirschbaum, German ; Persickktlioom, Dutch ; Fenicd; Italian ; and El Melocolon, Spanish. TnE peach tree is a native of Persia and f'hina, and was brought from the former country to Italy by the Romans in the time of the Emperor Claudius. It was considerably cultivated in Britain as early as the year 1550, and was introduced to this country by the early settlers somewhere about 1680. Frcm Persia, its native country, its name in all languages — Persico — P6cher — Peach, has evidently been derived. its HisTORir. 453 The peach is a rather small fruit tree, with narrow, smooth, serrated leaves, and pink blossoms. It is more tender, and of shorter duration than most other of the fruits usually grown in temperate climates. It is never raised in England, and not generally in France, without the aid of walls. Even at Mon. treuil, near Paris, a village whose whole population is mainly employed in cultivating the peach for market, it is grown entirely upon white-washed walls. China and the IJnited States are, therefore, the only temperate countries where the peach and the apple both attain their highest perfection in the open orchard. The peaches of Pekin are celebrated as being the finest in the world, and of double the usual size.* It is a curious fact in the history of the peach, that with its delicious flavour were once coupled, in the East, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was sup- posed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. As the peach and the almond are closely related, it has been conjectured by Mr. Knight that the poisonous peaches referred to, were swollen almonds, which contain a considerable quantity of prussic acid. But it is also worth remarking that the peach tree seems to hold very much the same place in the ancient Chinese writings, that the tree of knowledge of the old scriptures, and the golden Hesperides apples of the heathens, do in the early history of the western nations. The traditions of a peach tree, the fruit of which when eaten conferred immortality, and which bore only once in a thousand years — andofanother peach tree of knowledge, which existed in the most remote period on a mountain guarded by an hundred demons, the fruit of which produced death, are said to be distinctly preserved in some of the early Chinese writings. Whatever may have been the nature of these extraordinary trees, it is certain that, as Lord Bacon says, " not a slip or sucker has been left behind." We must therefore content ourselves with the delight which a fine peach of modern times affords to the palate and the eye. We believe there is at the present time, no country in the world, where the peach is grown in such great quantities as in the United States. f North of a line drawn from the Mohawk river to Boston, comprising most of the eastern states, they do not indeed flourish well, requiring some artificial aid to produce * The Horticultural world since our intercourse has been put upon a more favourable footing .villi the "Celestial Empire," are looking with great eagerness to the introduction of many valuable plants and trees, the Chinese being the most curious and skilful of merely practical gardeners. t It will amuse our readers to read in Mcintosh's work, " The. Orchard," that " the Americans usually ^at the clingstones, wfdle they reserve the freistones fo» feeding iho pigs !" 454 TH PEACH. regular crops, but in all the Middle, Southern, and Western Stales, they grow and produce the heaviest crops in every garden and orchard. Thousands of acres in New-Jersey, Delaware and Maryland, are devoted to this crop for the supply of the markets of New- York and Philadelphia, and we have, seen ir. seasons of great abundance, whole sloop loads of fruit of second quality, or slightly decayed, thrown into the North river in a single morning. The market price usually varies from fifty cents to four dollars per bushel, according to the abundance of the crop, and to the earliness or lateness of the season at which they are offered ; one hundred and fifty cents being considered a good retail price. Many growers in New-Jersey have or- chards of from 10,000 to 20,000 trees of different ages, and send to market in good seasons as many bushels of fruit from the bearing trees. When the crop is not universally abundant, the profits are very large, if the contrary, they are often very little. But, as in some districts, especially in New-Jersey, peaches are frequently grown on land too light to produce good crops of many other kinds, the investment is a good one in almost all cases. Undoubtedly, however, the great peach growing district of the United States, will one day be the valleys of the Ohio and Mississippi. With an equally favourable climate, that portion of the country possesses a much finer soil, and the flavour of it* peaches is unusually rich and delicious. The very great facility with which the peach grows in thi« country, and the numerous crops it produces, almost without care, have led to a carelessness of cultivation which has greatly enfeebled the stock in the eastern half of the Union, and, as we shall presently show, has, in many places, produced a disease peculiar to this country. This renders it necessary to give some additional care and attention to the cultivation of the peach, and with very trifling care, this delicious fruit may be pro- duced in great abundance for many successive years. Uses. Certainly no one expects us to write the praises of the peach as the most delicious of fruits. " To gild refined gold," would be a task quite as necessary, and if any one doubts the precise rank which the peach should take among the different fruits of even that cornticopian month — September — and wishes to convince us of the higher flavour of a Seckel or a Monarch pear, we will promise to stop his mouth and his argument with a sunny cheeked and melting "George the Fourth," or luscious " Rareripe !" No man who lives under a warm sun will hesi- tate about giving a due share of his garden to peaches, if he have no orchard, and even he, who lies north of the best Indian corn limits, ought to venture on a small line of espalier, for the sake of the peach. In pies and pastry, and for various kinds of pre- serving, the peach is every where highly esteemed. At the south and west, where peaches are not easily carried to market, a con- ITS PROPAGATION. 45ft ■derable quantity of peach brandy is annually distilled front them, but we believe, by no means so much as formerly. Ilo^a are fattened, in such districts, on the refuse of the orchard and distillery. In Western New- York, and indeed in most parts of the coun- try where peaches are largely cultivated, the fruit is dried, and in this state, sent to market in very large quantities. The drying is performed, on a small scale, in spent ovens ; on a large scale, in a small drying house heated by a stove, and fitted up with ventilated drawers. These drawers, the bottoms of which are formed of laths, or narrow strips sufficiently open to allow the air to circulate through them, are filled with peaches in halves. They are cut in two without being peeled, the stone taken out, and the two halves placed in a single layer with the skin down- ward. In a short time the heat of the drying house will com- plete the drying, and the drawers are then ready for a second filling. Farther south they are spread upon boards or frames, and dried in the sun merely ; but usually, with the previous pre- paration, of dipping the peaches, (in baskets,) for a few minutes .n boiling water before halving them. The leaf of the peach, bruised in water and distilled, gives the peach water, so much esteemed by many for flavouring articles of delicate cookery; and steeped in brandy or spirits, they communicate to it the flavour of Noyeau. Indeed a very good imitation of the celebrated Noyeau is made in this way, by using the best white brandy, which, after being thus flavoured, is sweet- ened with refined sugar mixed with a small quantity of milk, and afterwards decanted. Propagation. The peach is the most easily propagated of all fruit trees. A stone planted in the autumn will vegetate in the ensuing spring, grow three or four feet high, and may be budded in August or September. Two years from this time, if left undisturbed, it will, usually, produce a small crop of fruit, and the next season bear very abundantly, unless the growth is over-luxuriant. In nursery culture, it is customary to bury the peach stones, in autumn, in some exposed spot, in thick layers, covered with earth. Here they are allowed to lie all winter. As early in the spring as the ground is in fine friable condition, the stones are taken out of the ground, cracked, and the kernels sown in mellow, prepared soil, in the nursery rows, where they are to grow. They should be covered about an inch deep. Early in the following September they will be fit for budding. This is performed with great care on the peach, and grafting is there- fore seldom or never resorted to in this country. The buds should be inserted quite near the ground. The next season the stock shsulu be headed back in March, and the trees will, in good soil, grow to the height of a man's head in one year. This 456 THE PEACH. is, by far, the best size for transplanting the peach — one yeai old from the bud. For northern latitudes, for cold soils, and for training, the plum stock is much preferable to the peach for budding the fine varieties. In England the plum stock is universally employed. The advantage gained thereby is, not only, greater hardihood, but a dwarfer and neater habit of growth, for their walls. In France, some of the best cultivators prefer the almond stock, and we have no doubt, as it would check the over productive- ness of the peach, it would be desirable to employ it more gene- rally in this climate. Still, healthy peach stocks afford the most natural foundation for the growth of standard, orchard trees. At the same time we must protest against the indiscriminate employment (as is customary with some nurserymen,) of peach stones from any and every source. With the present partially diseased state of many orchards in this country, this is a prac- tice to be seriously condemned. And, more especially, as with a little care, it is always easy to procure stones from sections of country where the Yellows is not prevalent. For rendering the peach quite dwarf, the Mirabelle plum stock is often employed abroad. Soil and situation. The very best soil for the peach is a rich, deep sandy loam ; next to this, a strong, mellow loam ; then a light, thin, sandy soil, and the poorest is a heavy, compact clay soil. We are very well aware that the extensive and profitable appropriation of thousands of acres of the lightest sandy soil in New-Jersey and Delaware, has led many to believe that this is the best soil for the peach. But such is not the fact, and the short duration of this tree in those districts, is unquestionably owing to the rapidity with which the soil is impoverished. We have, on the contrary, seen much larger, finer, and richer flavour- ed peaches, produced for a longtime successively, on mellow loam, containing but little sand, than upon any other soil whatever. It is a well founded practice not to plant peach orchards suc- cessively upon the same site, but always to choose a new one. From sixteen to twenty-five feet apart may be stated as the limits of distance at which to plant this tree in orchards — more space being required in warm climates and rich soils than under the contrary circumstances. North of New-York it is better al- ways to make plantations in the spring, and it should be done pretty early in the season. South of that limit it may usually be done with equal advantage in the autumn. In districts of country where the fruit in the blossom is liable to be cut ofF by spring frosts, it is found of great advantage to make plantations on the north sides of hills, northern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation and mossoming of the tree is retarded until after all danger of injury is past. PRUNING. 451 Situations near the banks of large rivers and inland lakes are equally admirable on this account, and in the garden where we write, on the banks of the Hudson, the blossoms are not injured once in a dozen years, while on level grounds only five miles in the interiour, they are destroyed every fourth or fifth season. With regard to the culture of peach orchards, there is a seeming disparity of opinion between growers at the north and south. Most of the cultivators at the south say, never plough or cultivate an orchard after it has borne the first crop. Plough- ing bruises the roots, enfeebles the tree, and lessens the crop. Enrich the ground by top-dressings, and leave it in a state of rest. The best northern growers say, always keep the land in good condition, — mellow and loose by cultivation, — and crop it very frequently with the lighter root and field crops. Both are correct, and it is not difficult to explain the seeming differ- ence of opinion. The majority of the peach orchards south of Philadelphia, it will be recollected, grow upon a thin, light soil, previously rather impoverished. In such soils, it is necessarily the case, that the roots lie near the surface, and most of the food derived by them is from what is applied to the surface, or added to the soil. Ploughing therefore, in such soils, wounds and injures the roots, and cropping the ground takes from it the scanty food annually applied or already in the soil, which is not more than sufficient for the orchard alone. In a stronger and deeper soil, the roots of the peach tree penetrate farther, and are, mostly, out of the reach of serious injury by the plough. Instead of losing by being opened and exposed to the air, the heavier soil gains greatly in value by the very act of rendering it more friable, while at the same time it has naturally sufficient heart to bear judicious cropping with advantage, rather than injury, to the trees. The growth and luxuriance of an orchard in strong land, kept under tillage, is surprisingly greater than the same allowed to remain in sod. The difference in treatment there- fore, should always adapt itself to the nature of the soil. In or- dinary cases, the duration of peach orchards in the light s?ndy soil is rarely more than three years in a bearing state. In a stronger soil, with proper attention to the shortening system of pruning, it may be prolonged to twenty or more years. Pkuning. It has always been the prevailing doctrine in this ountry that the peach requires no pruning. It has been allow- 3cJ to grow, to bear heavy crops, and to die, pretty much in its own way. This is very well for a tree in its native climate, and in a wild state, but it must be remembered that the peach comos from a warmer country than ours, and that our peaches of the present day are artificial varieties. They owe their origin to artificial means, and require therefore, a system of culture to correspond. 39 458 THE PEACH. In short, we view this absence of all due care in the manage ment of the peach tree, after it comes into bearing, as the princi. pal original cause of its present short duration, and the disease which preys upon it in many of the older parts of the country: We therefore earnestly desire the attention of peach growers tc our brief hints upon a regular system of pruning this valuable tree. Of course we speak now of common standard trees, in the orchard or garden. A peach tree, left to itself after being planted, usually comes into bearing the third or fourth year, and has a well shaped, rounded head, full of small bearing branches, and well garnish- ed with leaves. It must be borne in mind that the fruit is only borne on the young shoots of the previous summer's growth, in a young tree these are properly distributed throughout. But in a couple of seasons, the tree being left to itself, the growth being mostly produced at the ends of the principal branches, the young shoots in the interiour of the head of the tree, die out. The consequence is, that in a short time the in- teriour of the tree is filled with long lean branches, with only young shoots at their extremities. [See Fig. 209.] Any one can see that such a tree can be provided with but half the number of healthy strong shoots for bearing, that one would have if filled through- out with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the proper growth of the fruit. Fig . 2 09. A peach tree, without pruning, And, finally, all the fruit as commonly seen. which the tree yields being allowed to remain at the ends of the branches, they often break under its weight. Now, we propose to substitute for this, what is generally known as the shortening -in system of pruning. We affirm, both from its constant success abroad, and from our own expe- rience and observation in this country, that putting its two dis- eases out of the question, (which we will presently show how to avert,) the peach may be continued in full vigour and produc- tion in any good soil, for from ten to thirty years. Let us take a healthy tree in the orchard or garden, in its first blossoming year. It is usually about 6 to 8 feet high, its well-s'iaped head branching out about three feet* from the * We think low heads much preferable to high ones on many accounts They shade the root, which insects are therefore much less liable to attack, and they are more wjthin reach both for pruning and gathering. PRUNING. 459 ground. It has never yet been trimmed except to regulate any deformity in its shape, and this is so much the better. At the end of February or as early in the spring as mav be, we commence pruning. This consists only of shortening -in i. e. cutting off half the last, year's growth over the whole out- siJe of the head of the tree, and also upon the inner branches. As the usual average growth is from one to two feet, we shall necessarily take off from six to twelve inches. It need not be done with precise measurement ; indeed, the strongest shoots should be shortened back most, in order to bring up the others, and any long or projecting limbs that destroy the balance of the head should be cut back to a uniform length. Tin's brings the tree into a well rounded shape. By reducing the young wood one half, we at the same moment reduce the coming crop one half in number. The remaining half, receiving all the sustenance of the tree, are of double the size. The young shoots which start out abundantly from every part of the tree, keep it well sup- plied with bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavoured fruit.* Thus, while we have secured against the prevalent evil, an over crop — we have also provided for the full nourish- ment of the present year's fruit, and induced a supply of fruit bear- ing shoots throughout the tree, for the next season. This course of pruning is fol- lowed regularly, every year, foi the whole life of the tree. It is done much more rapidly than one would suppose ; the pruned wounds Fig. 210. a peach tree, pruned by are too small to cause any gum to the shurlemng-m mods. fl QVV . arK j j t j s ^ one at t l, e c l ose of winter, when labour is worth least to the cultivator. The appea ranee of a tree pruned in this way, after many years of bearing, is a very striking contrast to that of the poor skeletons usually seen. It is in fact, a fine object, with a thick low bushy head, filled with healthy young wood, [Fig. 210,] and in the summer with an abundance of dark green, healthy foliage, and handsome fruit. Can any intelligent man hesitate about adopting so simple a course of treatment to secure such valuable results? We recommend it with entire confidence to * It is well, in shortening-back, to cut off the shoot close alove a wnnd-hud rather than a blossom-bud. Few persons are. aware how much the size and beauty of the fruit depends on the size and vigour of the leaves. Wt have seuu wo peach trees of the same age side by side, one unpruned. and the ntlier ieju- larly shortened-in, and both bearing about four bushels. That of the latter wa% however, of double the size, and incomparably finer 460 THE PEACH. the practice of every man in the country that cultivates a poach tree. After lie has seen and lasted its good effects, we do not fear his laying it aside.* Training the peach tree against walls or espaliers is hut little practised in this country, except in the neighbourhood of Boston. Espalier training, on a small scale, is however, highly worthy of the attention of persons desiring this fruit in the colder parts of the country, where it does not succeed well as a standard. Every where in New-England excellent crops may be pro- duced in this way. Full directions for training the peach with illustrations are given in page 38. Insects and diseases. For a considerable time after the peach was introduced into America, it was grown every where south of the 40° of latitude, we may say literally without cul tivation. It was only necessary to plant a stone in order to obtain, in a few years, and for a long time, an abundance of fruit. Very frequently these chance seedlings were of ex. cellent quality, and the finer grafted varieties were equally luxuriant. In our new western lands this is now true, excep. where t.^c disease is carried from the east. But in the older Atlantic states, two maladies have appeared within the last twenty years, which, because they are little understood, have rendered this fine fruit tree comparatively short lived, and of little value. These are the Peach borer, and the Yellows. The Peach borer, or Peach-worm (JEgeria exif.iosa, Say.) *• While f his is going through the press our attention is drawn to the following remarkable examples of the good effects of regular pruning, which we translate from tin- leading French Journal of Horticulture. We a^k the attention of our readers to these cases, especially after perusing our remarks on the Yellows and its caue. " M. Duvilliers laid before the Loyal Society of Horticulture, an account of some old peach trees that he had lately seen at the Chateau de Villiers, near Ferte-Aleps (Seine-et-Oise.) These trees, eight in number, are growing upon a terrace wall, which they cover perfectly, and yield abundant crops. The gardener assured M. Duvilliers that they had been under his care during the thirty years that he had baen a: the chateau, that tlvy were as large when he first saw them as at. prevent, and that he supposed them to be at least sixty years old We cannot dou!>t (says the editor,) thai it is to the annual pruning that these peach trees owe this long lift ; for the peach tier.* that are I ft to lh msetves in the latitude of Paris never live beyo id twenty or thirty years. M. Duvilliers gave the accurate measure- ment of the trunks and branches of these trees, and stated, what it is more inte resting to know, that although all their trunks are hollow, like those of old wil lows, yet their vigour and fenili y arc still quite unimpaired. (.Annates de la So- nde d' Horticulture, tome xxx. p. bi j In volume 25, p 67 of the same Journal, is an account of a remarkable peac'r tree in the demesne of SI. Joubert, near Ville -neuve-le Roi, (departement de I'Yoniie.) It is trained again t one of the wings of the mansion, covers a large space with its branches, and the circumference of its trunk, taken at some dis- tance from the ground, is two feel and a half. It is known tohe. actuaUy, of mart than 93 years growth, and is believed to he more than 100 years old. It is still in perfect he il h and tigour. it is growing in strong soi 1 , but it has been tegu- larly subjected o an uniform and revere nystem of pruuiu?, equivalent to our chortening-tn mole. Where can any p ach tree, ol half ihis age, be found IB the United Slates — naturally a much more favourable climate (or it, than that »f France \ INSECTS AND DISEASES. 461 does great mischief to this tree by girdling and devouring the whole circle of bark just below the surface of the ground, when it soon languishes and dies. The insect in its perfect state is a slei,der, dark blue, four winded moth, somewhat like a wasp. It commences depositing its eggs in the soft and tender bark at the base of the trunk, Usually about the last of June, but at different times, from June to October. The egg hatches and becomes a small white borer or grub, which eventually grows to three- fourths of an inch long, penetrates and devours the bark and sap wood, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, and emerges again in a perfect or winged form in June, and commences depositing its eggs for another gene- ration. It is not difficult to rid our trees of this enemy. In fact nothing is easier to him who is willing to devote a few moments every season to each tree. The eggs which produce the borer, it will be recollected, are deposited in the soft portion of hark just at the surface of the earth. Experience has conclusively proved that if a small quantity, say half a pre/: of air-slaked lime, is heaped around the trunk of each tree at the end of May and suffered to remain till October, the peach borer will not at- tack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while those unprotected have been speedily destroyed by the borer. The remedy undoubtedly lies chiefly, in covering the most vulner- able portion of the tree from the attack of the insect ; and therefore persons have been more or less successful with ashes, charcoal, clay, mortar, and other protectives. I>ut we recom- mend for this purpose air-slaked lime or ashes* because these more fully answer the purpose as protectives, and when spread over the surface, as thev should be every autumn, they form the best fertilizers for the peach tree. This is the easiest and the most successful mode, and it should not be neglected a single season. Many careful and rigid cultivators prefer a regular examination of the trees every spring and autumn. On removing the earth, for a few inches, the appearance of gum or castings quickly indicates where the borer has made his lodging. A few moments with the knife will then eradicate the insect for the season. This is a very effectual mode, but not, on the whole, so simple or so good as the other, because the tree is always left exposed to attack, and to consequent injury, before the insect is dislodged. The Yellows. This most serious malady seems to belong exclusively to this country, and to attack only the peach tree. Although it has been the greatest enemy of the peach planter for the last thirty years — rendering the life of the tree uncer- tain, and frequently spreading over and destroying the orchard? 39* * Bleached ashes. 162 THE TEACir. of whole districts ; still, little is known of its nature, and nothing with certainty of its cause. Many slight observers have con- founded it with the effects of the peach-borer, but all persons who have carefully examined it, know that the two are totally distinct. Trees may frequently be attacked by both the yel- lows and the borer, but hundreds die of the yellows when the most minute inspection of the roots and branches can discover no insect or visible cause. Still, we believe proper cultivation will entirely rid our gardens and orchards of this malady, and this belief is in part borne out by experiments under our own inspection. In order to combat it successfully it is necessary that the symptoms should be clearly understood. Symptoms. The Yellows appears to be a constitutional dis- easn, no external cause having yet been assigned for it. Its in- fallible symptoms are the following: 1. The production upon the branches, of very slender wiry shoots, a few inches long, and bearing starved, diminutive leaves. These shoots are not protruded from the extremities, but from latent buds on the main portions of the stem and larger branches. The leaves are very narrow and small, quite distinct from those »f the natural size, and are either pale-yellow or destitute of colour. 2. The premature ripening of the fruit. This takes place from two to four weeks earlier than the proper season. The first season of the disease it grows nearly to its natural size ; the following season it is not more than half or a fourth of that sizo; but it is always marked externally, (whatever may be the natu- ral colour) with specks and large spots of purplish red. Inter- nally, the flesh is more deeply coloured, especially around the stone than in the natural state. Either of the foregoing symptoms (and sometimes the second appears a season in advance of the first,) are undeniable signs of the vellows, and they are not produced by the attacks of the worm or other malady. We may add to them the following addi- tional remarks. It is established beyond question, that the yellows is always propagated by budding or grafting from a diseased tree ; thatthe stock, whether peach or almond, also takes the disease, and finally perishes; and that the seeds of the diseased trees produce young trees in which the yellows sooner or later break out. To this we may add that the peach budded on the plum or apricot is also Known to die with the yellows. The most luxuriant and healthy varieties appear most liable '.o it. Slow growing sorts are rarely affected. Very frequently, only a single branch, or one side of a tree, will be affected the first season. But the next year it invaria- bly spreads through its whole system. Frequently, trees badly alfected will die the next year. But usually it will last, growing THE YELLOWS. 463 more and more feeble every year, for several seasons. The roota on digging up the tree, do not appear in the least diseased. The soil does not appear materially to increase or lessen lha liability to the Yellows, though it first originated, and is most de itructive in light, warm, sandy soils. Trees standing in hard trodden places, as in, or by, a frequented side-walk, often outlive all others. Lastly, it is the near y universal opinion of all orchardists that the Yellows is a contagious disease, spreading gradually, hut certainly, from tree to tree through whole orchards. It was conjectured by the late William Prince that this takes place when the trees were in blossom, the contagion being carried from tree to tree in the pollen by bees, and the wind. This view is a ques- tionable one, and it is rendered more doubtful by the fact that ex- periments have been made by dusting the pollen of diseased trees upon the blossoms of healthy ones without communicating the Yellows. We consider the contagious nature of this malady an unse tied point. Theoretically, we are disinclined to believe it, as we know nothing analagous to it in the vegetable kingdom. But on the other hand, it would appear to be practically true, and for all practical purposes we would base our advice upon the supposi- tion that the disease is contagious. For it is on.y in those parts of the Atlantic states where every vestige of a tree showing the Yellows is immediately destroyed, that we have seen a return of the normal health and longevity of the tree.* Cause of the Yellows. No writer has yet ventured to assign a theory, supported by any facts, which would explain the cause of this malady. We therefore advance our opinion with some dif- fidence, but yet not without much confidence in its truth. We believe the malady called the Yellows to be a constitutional taint existing in many American varieties of the peach, and pro- duced in the first place by bad cultivation, and the consequent * The following extract from some remarks on the Yellows by that careful observer, Noyes Darling. Esq., of New-Haven, Ct., we recommend as worthy the attention of those who think the disease contagious. They do not seem to in- dicate that the disease spreads from a given point of contagion, but breaks out in spots. It is clear, to our mind, that in this and hundreds of other similar cases the disease was inherent in the trees, they being the seedlings of diseased parents. '' When the disease commences in a garden or orchard containing a consider- able number of trees it does not attack all at once. It breaks out in yutch.es which are progressively enlarged, till eventually all the trees become victims to the. malady. Thus in an orchard of two and a half acres, all the trees were healthy in 1827. The next year two trees on the west side of the orchard, within a rod of each other, took the Yellows. In 1329, six trees on the east side of the or- chard were attacked; five of them standing within a circle of four rods diameter. a similar fact is now apparent in my neighbourhood. A fine lot of 200 young tree-, last year in perfect health, now show disease in tw • spots near the oppo- »ite ends of the lot, laving exactly six diseased trees in ea *h patch contiguous to each other ; while all the other trees are free from any other marks of disease." Cultivator 464 TIIE PEACH. exhaustion arising from successive over-crops. Afterwards ft has been established and perpetuated by sowing the seeds of the enfeebled tree either to obtain varieties or for stocks. Let us look for a moment into the history of the peach culture in the United States. For almost an hundred years after this tree was introduced into this country it was largely cultivated, especially in Virginia, Maryland, and New-Jersey, as we have already stated, in perfect freedom from such disease, and with the least possible care. The great natural fertility of the soil was unexhausted, and the land occupied by orchards was seldom or never cropped. Most of the soil of these states, however, though at first naturally rich . was light and sandy, and in course of time became comparatively exhausted. The peach tree, always productive to an excess in this climate, in tbfi im- poverished soil was no longer able to recruit its energies by an- nual growth, and gradually became more and more enfeebled and short-lived. About 1800, or a few years before, attention was attracted in the neighborhood of Philadelphia to the sudden decay and death of the orchards without sudden «cause. From Philadelphia and Delaware the disease gradually extended to New-Jersey, where, in 1814, it was so prevalent as to destroy a considerable part of all the orchards. About three or four years later it appeared on the, banks of the Hudson, (or from 1812 to 1815,) gradually, and slowly, extending northward and westward, to the remainder of the state. Its progress to Connecticut was taking place at the same time, a few trees here and there show- ing the disease until it became well known, (though not yet generally prevalent,) throughout most of the warmer parts of New-England. It should be here remarked that, though the disease had been considerably noticed in the Maryland and Middle States, pre- viously, yet it was by no means general until about the close of the last war. At this time wheat and other grain crops bore very high prices, and the failing fertility of the peach orchard soils of those states was suddenly still more lowered by a heavy system of cropping between the trees, without returning any thing to the soil. Still the peach was planted, produced a few heavy crops, and declined, from sheer feebleness and want of sustenance. As it was the custom with many orchardists to raise their own seedling trees, and as almost all nurserymen gathered the stones indiscriminately for stocks, it is evident that the con- stitutional debility of the parent tree would naturally be inherit- ed to a greater or less degree by the seedlings. Still the system of allowing the tree to exhaust itself by heavy and repeated crops in a light soil was adhered to, and generation after genera- tion of seedlings, each more enfeebled than the former, at last produced a completely sickly and feeble stock ot peach trees in ihose districts. THE YELLOWS. 465 The great abundance of this fruit caused it to find its way, more or less into all the markets on the sea-coast. The stones of theenfeehled southern trees were thus carried north, and, being es. teemed by many better than those of home growth, were every where more or less planted. They brought with them the en- feebled and tainted cinstitution derived from the parent stock. They reproduced almost always the same disease in the new soil and thus, little by little, the Yellows spread from its ori- ginal neighborhood, below Philadelphia, to ihe whole northern and eastern sections of the Union. At this moment it is slowly, but gradually moving west ; though the rich and deep soils of the western alluvial bottoms will, perhaps, for a considerable time, even without care, overpower the original taint of the trees and stones received from the east. Let us now look a little more closely into the nature of this enfeebled state of the peach tree, which we call the Yellows. Every miserably enfeebled ?ute of some kinds of pf ars on the sea-cnast, arising Vom unsuitable climate and the continual propagation by grading from the same iebihtated slock, is only a lair parallel to the Yellows in the peach tree. THE YELLOWS. 467 the season of early peaches, thousands of bushels of fruit, show, ing the infallible symptoms of the Yellows — a spotted skin, p into the fruit, but to add vigour to the tree generally, by increasing the power of the roots relamely to the branches. The peach being a short-lived tree, ti has been justly remarked by Mr. Thompson, were it allowed to expend all its accu- mulated sap even/ year, it would soon exhaust uselfand die of old age." Suburban Horticulturist. + All the specific applications to the root of such substances as salt, ley, brine, saltpetre, urine, &c, recommended for this disease, are founded on ihtir good effects when applied against the borer. They have not bee i found of ar y valuf for the Yellows. VARIETIES. 460 trouble themselves to destroy the insect, but in gardens, it is much better 10 do so. A mixture of whale oil soap or strong Rofi soap and water, with some tobacco stems boiled in it, and the whole applied to the branches from below, with a syringe or garden engine, will soon rid the tree of the insects for one or more years. It should be done when the leaves are a third grown, and will seldom need repeating the same season . Varieties. The variety of fine peaches cultivated abroad is about fifty ; and half this number embraces all that are highly esteemed, and generally cultivated in Europe. Innumerable seedlings have been produced in this country, and some of them are of the highest excellence. One or two of our nurserymen's cata- logues enumerate over an hundred kinds, chiefly of native ori- gin. Half of these are second rate sorts, or merely local varie- ties of no superiour merit, and others are new names for old sorts or seedlings newlv produced, and differing in no essential respects from old varieties. It is very desirable to reduce the collection of peaches to reasonable limits, because, as this fruit neither offers the same variety of flavour, or the extent of season as the apple and pear, a moderate number of the choicest kinds, ripening from the earliest to the latest is in every respect bet- ter than a great variety, many of which must necessarily be second rate. It is worthy of remark that most of our American varieties, of the first quality, have proved second rate in England. This is owing to the comparative want of sun and heat in their climate. Indeed our finest late peaches will not ripen at all except under glass, and the early varieties are much later than with us. On the other hand many of the best European sorts are finer here than in England, and we have lately endeavoured to introduce all of the foreign sorts of high quality, both with the view of improving our collection, and because we believe they are gene- rally purer and healthier in constitution than many of our own native kinds. In the description of peaches and nectarines the form, and out- lines, of many kinds are so nearly similar that we are obliged to resort to other characteristics to distinguish the varieties. The two most natural classes into which the kinds of this fruit are divided, are free-stones, and clingstones, (mehers and pavies, of the English ;) the flesh of the former parting freely from the stone, that of the latter adhering. Next to this the strongest natural distinction is found in the leaves of the peach. At the base of the leaves of certain kinds are always found small glands, either round and regular, ur ob- long and irregular, while the leaves of certain other kinds nave no glands, but are more deeply cut or serrated on the margin. These peculiarities of the foliage are constant, and they uid us gicatlv in recognizing a variety bv forming three u stinct 40 470 the ri:.vcn. Fig. 211. Characters in the leaves of peaches. classes, viz. 1. Leaves serrated and without, glands, Fig. 21 J, a. 2. Leaves with small round, or globose glands; b. 3. Leaves with large irregular, rem form glands ; c. This distinction of leaves is valuable, because it not only as- sists us when we have the fruit before us, but it may be referred to, for the sake of verifying an opinion, at any time during the season of foliage. There is also another class of characteristics to be found in the blossoms which is constant and valuable ; though not so much so as that of the leaves, because it can only be referred to for a few days in the spring. The blossoms afford two well marked sub-divisions ; 1st, Large flowers, always red in the centre, and pale at the margin ; 2d, small flowers, tinged with dark at the margin.* The most dep_rable peaches for market growers in this country are very early, and very late kinds. These command double the price in market of kinds ripening at the middle sea- son. For New. England, and the north, only the earliest kinds are desirable, as the late ones seldom mature well. VVe shall divide peaches into three classes. 1. Freestone Peaches with pale flesh. 2. Freestone peaches with deep yellow flesh. 3. Clingstone Peaches. * Lindley makes a third division, embracing a few sorts with blossoms of an intermediate size. But it is of no practical value, as any doubt as to which of the two divisions any blossom belongs 'is immediately Bet at rest by the colour of the blossom. FREESTONE PEACHES-. 471 Class I. Freestone Peaches, with pale flesh. 1. Acton Scott. Lind. Thorn p. The Acton Scott, an English peach, raised by Mr. Knight, is one of his cross bred seedlings, between the Noblesse and the Red Nutmeg. It is an excellent early fruit, and will thrive and ripen well at the north. Leaves with globose glands. Fruit of medium size, rather narrow and depressed at the top, with a shallow suture. Skin rather woolly, pale yellowish-white, with a marbled, bright red cheek. Flesh pale quite to the stone, melting, sugary and rich, with sometimes a slight bitter flavour. Middle of August. Flowers large. 2. Astor. Floy. An American peach, which originated in New- York, twenty- five years ago. It is good, but hardly first rate. Leaves with globose glands. Fruit large ; rather flattened, or broad, and slightly sunk at the top, suture well marked. Skin pale yellowish-white, with a deep red cheek. Stone small. Flesh melting, very juicy, sweet, and of excellent fla- vour. Ripens the last week in August. Flowers large. 3. Bellegarde. § O. Duh. Lind. Thomp. Galande. ) Nois. and the Moir de JVlontreuil. J French. Viclette Hutive. "| of' many Bivntford Mi^nonne. Violette Hiiive Grosse. ! English Ronald'* Mignonne. Fivnrh Royal G'-orge. (gardens. Larije Violet. Sraooih leaved Royal George. J Early Garlande, (of some.) Early Roval George, i incorrectly of some Red Magdalen. \ American gardens. This very excel. ent French peach is the one most highly esteemed by the Montreuil growers, who supply the Paris markets, and it is equally valued by the English. It is also one of the handsomest and most delicious fruits here. Leaves with globose glands. Fruit large, round and regular, the suture shallow, the top slightly hollowed, and having a little projecting point. Skin pale yellowish-green, with a rich red cheek, often streaked with darker purple. Flesh slightly mark ed with red at the stone, a little firm, out very melting, juicy, rich and high flavoured. Stone rather large. End of August, and first of September. Flowers small. 472 THE PEACH. 4. Brevoort. § Brevoort's Morrs. Brevoort's Seedling Melter. Floy. One of the richest and most delicious of American peaches, and one of the favourite sorts for garden cultivation. It was raised some years ago by Henry Brevoort, Esq., of New- York. Mr. Floy describes this, in his edition of Lindley, as a small fruit. It is almost always large on the Hudson river, and bears regular, moderate crops. Leaves with uniform glands. Fruit medium or large, round and rather broad, with a distinct suture, deep at the top. Skin pale yellowish-white, often a little dinuy, with a bright red cheek. Flesh rather firm, slightly red at the stone, rich, sugary and high flavoured. First of September. Flowers small. 5. Belle de Vitry. Duh. Lind. Thomp. Admirable Tardive. Bellis. MM. This is not the B^lle de Vitry of most of our gardens, which is the Early Admirable. It is quite distinct also, from the Late Admirable ; but is the Belle de Vitry, described by Duhamel, and is a very firm fleshed and excellent French variety, little, known in this country. Leaves serrated, without glands. Fruit middle size, rathei broad, with a deep suture, the top depressed. Skin pale yel- lowish-white, tinged and marbled with bright and dull red. Flesh rather firm, red at the stone, melting, juicy and rich. Ripens here the last of September. Flowers small. 6. Barrington. P. Mag. Thomp. Lind. Buckingham IMiernonne. Colonel Ausleys. A handsome, very fine, and very hardy English peach. The tree is vigorous and healthy. The fruit ripens at the medium season, about a week after the Royal George. Leaves with globose glands. Fruit large, roundish, inclining to ovate, and rather pointed at the top, with a moderate sutura on one side. Skin pale yellowish-white, with a deep red, mar. bled cheek. Flesh but slightly tinged with red at the stone melting, juicy, very rich, and of the first quality. Stone rug ged, dark brown. Beginning of September. Flowers large. freestone peaches, 478 7. Clinton. A native variety, of second rate flavoi r. Leaves with globose glands. Fruit of medium size, round, ish, a little depressed at the top, but nearly without suture. Skin pale yellowish-white, with a red cheek marked by broken stripes of dull red. Flesh scarcely stained at the stone, juicy and good. Last of August. Flowers large. 8. Cole's Earl> Rei> A new American peach, vhich h a. very fru : tful and excel- lent variety, for market culture. Leaves with globosa glands. Fruit of medium size, round- ish, with but little suture. Skin pale in the shade, but nearly all covered with red, becoming dark red on the sunny side. Flesh melting, juicy, rich, and very sprightly. Beginning, tc the middle of August. Flowers small. 9. Cooledge's Favourite. § Man. Ken. Cooledge's Early Red Rareripe This most popular early New England peach, was raised from seed by Mr. J. Cooledge, of Watertown, Mass. It is unusually productive, and a very bright coloured, handsome peach, of excellent quality ; and its hardiness renders it valu able at the north. Leaves with globose glands. Fruit large, roundish (the suture prominent at the top only), but rather the largest on one side. Skin clear smooth white, with a fine crimson mottled cheek. Flesh very melting and juicy, with a rich, sweet, an<^ high flavour. Middle of August. Flowers small. 10. Chancellor. Mill. Lind. Thomp. Chancelliere, var. 0. Duh. Stewart's Late Galande Noisette. Edgar's Late Melting. Late Chancellor. The Chancellor is a celebrated French peach, long cultivated and highly esteemed abroad. It is said to have been origin- ated by M. de Seguier, of Paris, then Chancellor of France. Leaves with reniform glands. Fruit large, oval, with a well marked suture. Skin pale yellowish-white, with a dark crimson cheek. Flesh ver) r deep red next the stone, melting, and pos. sessing a rich, vinous flavour. Stone oblong. Middle of Sep tember. Flowers small. 40* C74 THE PEACH. 11. Double Montagne.§ Lind. Thomp. Double Mountain Montague. Won taut/an. A nigh flavoured and beautiful peach, much resembling the Noblesse. It is of French origin, and is a favourite variety with the English gardeners. We think it one of the finest peaches in this climate. Leaves serrated, without glands. Fruit of medium size, roundish, but somewhat narrower at the top. Skin pale green- ish-white, with a soft-red cheek, which is marbled with darker red at maturity. Flesh white to the stone, very delicate and melting, with a plentiful and high flavoured juice. Stone ovate and rugged. Middle of August. Flowers large. *eo v 12. Druid Hill.§ This new freestone peach, of splendid size, high flavour, and very late maturity, we think will prove one of the greatest ac- quisitions to our gardens. It was originated about six years ago, by Lloyd N. Rogers, Esq., of Druid Hill, near Baltimore, and we named the variety after his country seat, where may be fouid one of the largest collections, not only of peaches, but all other fine fruits, in Maryland. We know no other late free- stone variety which equals it in flavour and size. The tree is unusually vigorous, the shoots and leaves very large, and it bears abundantly. The very late season of its maturity renders it valuable, as most of the luscious sorts are then gone. Leaves with globose glands. Fruit very large, roundish, the cavity at the stalk rather narrow, the suture very slight, and the swollen point distinct, but scarcely prominent. Skin pale greenish-white, clouded with red on the sunny side. Flesh greenish-white, purple at the stone, very juicy, and melting, with an exceedingly rich, high vinous flavour. Stone long and rather compressed, much furrowed. Ripens from the 20th of Septet iber to the 1st of October. Flowers email. 13. Early Anne. Lind. Thomp. Anne. Lang. Forsyth. Green Nutmeg. The Early Anne is an old and familiar English sort. Tt is .he first peach of any value that ripens, the Red and White Nutmegs being too small, and of indifferent flavour; and the Early Anne, itself, is so inferior to the Early Tillotson (which FREESTONE PEACHES. 475 ripens fit the same time), that it will soon scarcely be ci.lti/ated ; except by amateurs. The tree is of sierider growth. Leaves serrated, without glands. Fruit rather small, round. Skin white, with a faint tinge of red next the sun. Flesh white to the stone, soft, melting, sweet, and of pleasant flavour. Lasl of July, and first of August. Flowers large, nearly white. 14. Early Tillotson.§ The Early Tillotson is considered by many persons one of the best of the very early freestone peaches. It is a variety from central New York, first introduced to notice by our friend, J. J. Thomas, of Macedon, Wayne county. It is con- sidered a native of that part of the State. It ripens early in August, about the same time as the Early York, Royal George, and the other very choice early kinds, and only a few days after the Early Anne. It is much higher flavoured than any peach that ripens, except the true Early York, and as a garden variety, is entitled to considerable favour. The tree grows slowly when young, but freely and more vigor- ously afterwards, and is a great and constant bearer. It is very hardy, but a good deal inclined to mildew at the end of the shoots — a drawback to its culture. Leaves deeply serrated, without glands. Fruit of medium size, round. Skin nearly covered with red, the ground-colour — pale yellowish-white, being thickly dotted with red, and the exposed cheek being a dark red. Flesh whitish, but red at the stone, to which, though a freestone, it partially adheres : melt- ing, juicy, with a rich, highly excellent flavour. It ripens the mi idle of August. Flowers small. 15. Early York. Large Early York. The Early York has long been the most popular of eaily [teaches in this country. It is at least a week earlier than the (true) Royal George, more melting and juicy, though not quite so rich, and deserves a place in every garden. In unfavourable soil, the ends of the branches are a little liable to mildew ; but the tree is very hardy and productive. There are one or two newer seedlings raised from this, and bearing the same name, In New Jersey, which are rather more thrifty for the orchard, but do not piss'ss the high jlaemr of the old idwd. They are easily known from it by the abs< nee of glands in the leaves and by the large flowers of the true sort. It is quite distinct from the lied Rareripe, which is large, broader, deeply marke.l with i suture, later in ripening and richer flavoured. 476 THE PEACH. Leaves serrated, without glands. Fruit of medium size v loundish, inclining a little to ovate, with a slight suture only. Skin very thin, pale red thickly doited over a pale ground, iu the shade, hut quite dark ved in the sun. Flesh greenish white, remarkably tender and melting, full of rich, sprightly juice. Ripens about the 18th of August. Flowers large. 16. Early Newjngton Freestone. § Newin^ton Peach, ) ^ „ , ^ , r T . ? of many Jim. gardens. Early Newington, ) v ° This is a large, and exceedingly high-flavoured, early peach ; indeed, we consider it without a superior, at its season. It is quite distinct from the other Ne wing tons, which are clings, and rather late, while this is early, and generally parts from the stone, though it frequently happens that some of the fruit on the same tree adheres partially, or wholly to the stone; and this peculiarity (common, so far as we know, to but one other kind) is one of its constant characteristics. It has been cultivated here and disseminated, for the last twenty years, and we sup- pose it to be an American variety. The tree is only a moderate bearer. Leaves with globose glands. Fruit rather large, round, with a distinct suture, and one-half the fruit always the larger. Skin pale yellowish white, dotted and streaked with red, the cheek a rich red. Flesh white, but red at the stone, to which many particles adhere. If not fully ripe, it has the habit of a cling. Flesh juicy, melting, with a rich vinous flavour. Ripens directly after the Early York, about the 24th of August. Flowers small. 17. Early Sweet Water. § Floy. Thomp. Sweet Water. Lar^e American Nutmeg A very early, and very agreeable white peach, among the best of its season, as it ripens early in August, not long after the Early Anne, and ten days or more before the Early York. It is an American peach, raised from a stone of the Earlv Anne. It is so much larger and superior to the Early Anne, oi any of the Nutmeg peaches, that it has almost driven them out of our gardens. The tree is thrifty and productive, with pale shoots, and nearly white blossoms. Leaves with globose glands. Fruit of medium size, sometimes large, roundish, with a slight suture. Skin pale white, very seldom with a faint blush when fully exposed. Flesh white, slightly stained at the stone, melting, juicy, sweet, FREESTONE PEACHES. 4T7 and ot very agreeable flavour. Ripe about the 8th of August Stone small. Flowers large. 18. Emperor of Russia. Floy. Thomp. Cut-Leaved. Serrated. New Cut-Leaved. Unique. A very rich and fine-flavoured peach, raised by Mr. Floy, in 1812. Its growth is slow, and its shoots are inclined to be- come mildewed. It is rather a shy bearer here, but is an admirable sort in the Western States. The leaves are very deeply cut, or serrated on the edges. Leaves serrated, without glands. Fruit large, roundish, and broad, with one-half more swollen than the other. Skin downy, dull yellowish-white, with a dark red cheek. Flesh yellowish- white, rather firm, rich and high flavoured. Last of August. Flowers small. 19. Early Admirable. Lind. Thomp. Admirable. L' Admirable. Belle de Vitry, (Bon Jardinier.) A very excellent French peach, wrongly known by many in this country as the Belle de Vitry, which is a distinct variety. We find it early, and very prolific. Leaves with globose glands. Fruit not quite round. Skin pale yellowish-white, with a lively red cheek. Flesh red next the stone, melting and juicy, with a good, rich, sweet flavour. Middle of August. Flowers large. 20. Favourite. Coxe. Favourite Red. A capital orchard fruit, of large size, hardy and a most abundant bearer. It is a very good native peach, though not of high flavour. Leaves with obscure globose glands, often with none. Fruit large, oblong or oval. Skin white, rather downy, much cover- ed with red, which becomes a very dark red, when fully exposed 'n the sun. Flesh red at the stone, a little firm, but juicy, with a good, vinous, but not rich flavour. Second week in Septem bur. Flowers >mall. 478 THE PEACH. 21. Fox's Seedling. A good and productive late peach, a native of New-Jersey. Leaves with globose glands. Fruit round, a little compressed, cavity at the stalk narrow. Skin white with a red cheek. Flesh melting, juicy, sweet and good. Middle of September Flowers small. 22. George the Fourth. § Floy. Lind. Thomp. This is certainly the most popular peach for garden culture in the United States. It is large, bears regular and abundant crops, is of the highest flavour, and the tree is unusually hardy and vigorous, succeeding well in all parts of the country. No garden should be without it. The original tree stood, not long since, in the garden of Mr. Gill, Broad street, New-York. Leaves large, with globose glands, often obscure. Fruit large, round, deeply divided by a broad suture, and one-half a little larger than the other. Skin pale, yellowish white, finely dotted with bright red, and deepening into a rich dark red cheek on one side. Flesh pale, marked with red at the stone (which is small), melting, very juicy, with a remarkably rich luscioua flavour. Ripens the last of August. Flowers small. 23. Grosse Mignonne. § O. Duh. Lind. Thomp. Royal Kensington. Grimwood's Royal George. New Royal George. Large French Mignonne. French Mignonne. Swiss Mignonne. I 8 t si, ! Belle Beaute Purple Avant. Early Purple Avant. Early May. Early Vineyard. Neil's Early Purple. fa ■a V. <; B «: « hC '-3 >. SJ -k: u a ^ B '^ £ ^ lo £-5 J Vineuse de Fromentin Mignonne. Velou ej de Merle*. Vineuse. Pourpre-' de Normandie. Belle Bausse. La Royal (of some.) Pourpree Hative {of some.) Ronald's Seedling Galande. Royal Sovereign. Johnson's Early Purple. ^^►S-^J Superb Royal The Grosse Mignonne is certainly the " world renowned " of peaches. In France, its native country, in England, in Ame- rica, in short everywhere, it is esteemed as one of the most de- licious of varieties. It is a good and regular bearer, a large and handsome fruit, is a favourite for those who have to grow peaches under glass, and ripens the best crops even in a rather unfavourable climate, like that of Boston. The great number of names by which it is known abroad (anj we have not quoted all) proves the universality of its cultivation. Leaves with globose glands. Fruit large roundish, always eomewhat depressed and marked with a hollow suture at the FREESTONE PEACHES. 47& top. Skin pale greenish yellow, mottled with red, and having a purplish red cheek. Flesh yellowish white, marked with red at the stone, melting, juicy, with a very rich, high, vinous ila vour. Stone small, and very rough. Middle of August, bei'ure the Royal George. Flowers large. 24. Haines' Early Red. An early peach, newly originated in New-Jersey, of very fine flavour, and so hardy and productive as to be a popular orchard fruit. Leaves with globose glands, fruit of medium size, round, de- pressed at the top, with a well-marked suture extending round the fruit, one half larger than the other. Skin pale white marked with red, and nearly covered with deep red. Flesh greenish white, very juicy, melting, sweet and well flavoured. Middle of August. Flowers small. 25. Kenrick's Heath. Ken. Freestone Heath. A large, showy, oblong peach, often growing to the largest size, and a very hardy tree, but the quality of the fruit is only second rate. This sort, which is a native of New-England, is vigorous, and bears large crops. It is quite distinct from the celebrated Heath Cling. Leaves with reniform glands. Fruit very large, oblong, with a slight suture, and a small swollen point at the top. Skin pale greenish white, with a purplish red cheek. Flesh greenish white, deep red at the stone, a little coarse, melting, quite juicy, with a pleasant sub-acid flavour. Middle of September. Flowers small. 26. Late Admirable. § Lind. Thomp. Royale. O. Duh La Royale. Peche Royale. Bourdine. Boudin. Narbonne. Teton de Venus. French Bourdine Judd's Melting. Motteux's. Pourprea Tardive. > incorrectly Late Purple. ) °f some. " The Late Admirable," says Mr. Thompson, " is one of the very best of late peaches, and ought to be in every collection," an opinion in which we fully concur. It is one of those deli- cious sorts that, originating a long time ago in France, have received the approval of the best cultivators everywhere. It is hardy and productive in this climate. 480 THE PEACH. Leaves with globose glands. Fruit very large, roundish, in- clining to oval, with a bold suture dividing the fruit pretty deeply all round, and a small, acute, swollen point at the top. Stun pale yellowish green, with a pale red cheek, marbled with darker red. Flesh greenish white, but red at the stone, very juicy, melting, and of delicate, exquisite flavour. Middle oi September. Flowers small. 27. La Grange. § The La Grange is a new white freestone peach, of very late maturity, large size, and fine flavour. It was originated from seed five or six years ago, in the garden of Mr. John Hulse, Burlington, New-Jersey. Its late period of maturity, its colour, its productiveness, and size, have already given it quite a reputation among the extensive growers of New-Jersey, and it is undoubtedly a most valuable fruit, not only for the table but for preserving at the most desirable period for this purpose — late in the season. Its fla- vour is remarkably rich and delicious, equalling, in this re- spect, almost any peach of its season of maturity. It was first brought into notice and disseminated by Mr. Thomas Hancock. Leaves with reniform glands. Fruit large, oblong, shaped somewhat like the Heath Cling. Skin greenish white, with oc- casionally some red on the sunny side. Flesh pale, juicy, melting, very rich, sweet, high flavoured and delicious. Last of September, and beginning of October. Flowers small. 28. Morris's Red Rareripe. Morris Red. Red Rareripe. ? /. t r> i n • i of some Large Red Rareripe, y J This very popular and well-known American peach, has the reputation of having originally been disseminated from the gar- den of Robert Morris, Esq., of Philadelphia. It is everywhere justly esteemed for its acknowledged good flavour, beauty, and productiveness. Mr. Kenrick, and some other American writ- ers, have erred in supposing it synonymous with the Grosse Mignonne, which is quite different, both in the colour of its skin and flesh as well as in its flavour and blossoms. Leaves with small globose glands. Fruit large, roundish, a little depressed at the top, with a moderately well-maiked suture. Skin fine pale greenish white, a little dotted, and with a lively, ricii red cheek. Flesh pale, greenish white, quite red at the stone, very melting and juicy, with a sweet auu rich flavour Last of August. Flowers small. freestone peaches 29. Morris's White Rareripe.^ Jk ris White. ( ofvari- \ White Malacaton. White Rareripe. \ ous Avne- f Cole's White Malocotoft. Luscious White Rareripe. \ ricanGar- I Freestone Heath. ..ady Ann Steward. ' dens. J Morris White Freestone jFVoj Morris's White Rareripe, a native, is the most popular and well- known white peach, and is everywhere cultivated in this coun. try, either under this, or some of the other names quoted above. It is a rich fruit in a warm climate, but is not quite so high Savoured at the north or east. The tree is vigorous and .*)ealthy, and bears fair crops. Leaves with remform glands. Fiuit rather large, oval; su- ture oniy of moderate depth, swollen point small. Skin rather downy, gieenish white on all sides, at first, but white with a creamy tint when fully ripe; and when fully exposed, sometimes with a slightly purple cheek. Flesh white to the stone, a little firm, melting, juicy, sweet and rich. Middle of September. Flowers small. 30. Morrisania Pound. Thomp. Hoffman's Pound. Floy. Morrison's Pound. v?ry large and late variety, originated many years ago, Martin Hoffman, Esq., but first disseminated from the garden of Governor Morris, of Morrisania, near New York. It is a good fruit, but its place has been taken, of late, by other more popular sorts. Leaves with globose glands. Fruit very large and heavy, nearly round. Skin, dull greenish white, with a brownish red cheek. Flesh, pale yellow, firm, juicy, sugary, and rich in flavour. Ripens the middle and last of September. Flowers small. 31. Madeleine de Oourson. Thomp. Lelieur. Lind. Red Magdalen (of Miller). Madeleine Rouge, O. Duh True Red Magdalen Rouge Paysanne. French Magdalen. The Red Magdalen, of Courson, is a favourite old French peach, very little known in this country ; the Red Magdalen of many of our gardens being either a spurious sort, or the Royal George. It is an excellent, productive peach, hardy, and worthy of more general cultivation. Leaves serrated, without glands. Fruit of medium size, or rather below it, round, flattened, with a deep suture on one side. 41 482 *3A5H. Skin pale yellowish white, with a lively red cheek. Flesfc white, slightly red at the stone, juicy, and melting, with a rich vinous flavour. Middle and last of August. Flowers large 32. Malta. § Lind. Thomp. P. Mag. Piche Malte. O. Duh. I Italian. Malte de Normandie. Belle de Paris. A most delicious, old European peach, of unsurpassable fla. vour. The tree is not a great bearer, but it is hardy and long lived, and richly deserves a place in every garden. There is a spurious sort sold under this name in the United States, which is easily known by its globose glands. The fruit cf the Malta keeps well after being gathered. Leaves serrated, without glands. Fruit of rather large size, roundish, flattened, with a broad, shallow suture, on one side. Skin pale, dull green, marked on the sunny side with broken spots, and blotches of dull purple. Flesh greenish, with a lit- tle dark red at the stone, very juicy and melting, with a pecu- liarly rich, vinous, piquant, and delicious flavour. Last of Au- gust. Flowers large. The trees of the true Malta are remarkably free from tho v-eilows, in this country, affording another proof of our theory regarding this disease, as they bear only moderate and regu. :ar crops. 33. Nutmeg, Red. Mill. Lind. Thomp. Avant Rouge. O. Duh. Brown Nutmeg. Avant Peche de Troyes. Early Red Nutmeg. Red Avant. The Red Nutmeg is a very small and inferior peach, which £as long been cultivated, solely on account of its earliness. It is now seldom seen in our gardens, being abandoned for better sorts. Is is desirable, however, in a complete collection. Both this and the following are European varieties. The tree grows slowly, and is of dwarf habit. Leaves small, with reniform glands. Fruit small, roundish, with a distinct suture, terminating in a small, round, swollen noint at the top. Skin pale yellow, with a bright, rich red cheek. Flesh yellowish white, red at the stone, with a sweet ana rather pleasant flavour. Middle and last of July. Flow Ts large. FREESTONE PEACHES. 48? 34, Nutmeg, White. Mill. Lind. Thomp. Avant Blanche. 0. Duh. White Avant Early White Nutmeg. The White Nutmeg resembles the foregoing in its genera habit, being dwarfish, and of slender growth. It is the small. est of peaches, the flavour is inferior, and it is only esteemed by curious amateurs as ripening a few days earlier than any other variety. Leaves serrated, without glands. Fruit very small, rather oval, with a deep suture extending a little more than half round. Skin white, or rarely with a pale blush. Flesh white to the stone, with a sweet and slightly musky, pleasant flavour. Ripens about the 10th or 15th of July. Flowers large. 35. Noblesse. § Lang. Lind Thomp. Vanguard. Mellish's Favourite Loul Montague's Noblesse An English peach of the highest reputation, and which, in this country, is esteemed wherever known, as one of the largest, most delicious, and most valuable varieties. The tree is hardy and productive, and every cultivator should possess it. In Eng- land it is one of the favourite kinds for forcing and wall culture, yielding regular and abundant crops of beautiful, pale fruit. Leaves serrated, without glands. Fruit large, roundish ob- long, a little narrowed at the top, and terminated by an acute swollen point. Skin slightly downy, pale green throughout, marked on the cheek with delicate red, clouded with darker red. Flesh pale greenish white to the stone, melting, very juicy, with a very high and luscious flavour. Last of August, i lowers large. 36. Nivette. O. Duh. Lind. Thomp. Nivette Veloutee. Vcloutee Tardive. Dorsetshire. Th? Nivette is an excellent French variety, much resembling \nf> Late Admirable. Lieaves with globose glands. Fruit large i, roundsh, inclin- ing to oval, suture shallow, and the top slightly depressed. Skin pale green, with a lively red cheek. Flesh pale green, but deep red at the stone, juicy, melting, and very rich. Beginning) »nd middle of September. Flowers small. 484 THE PEACH. 37. Oldmixon Freestone. Pom. Man. Oldmixon Clearstone. Coxe A large American peach, of late maturity and rich flavour. It was, we believe, raised either from a stone of the Catherine Cling or the Oldmixon Cling, the latter having been brought to this country many years ago, by Sir John Oldmixon. It beara good crops, and is a valuable variety. Leaves with globose glands. Fruit large, roundish, or slightly oval, one side swollen, and the suture visible only at the top ; cavity but slightly sunk at the stalk. Skin pale yel- lowish white, marbled with red, the cheek a deep red. Flesh white, but quite red at the stone, tender, with an excellent, rich, sugary and vinous flavour. Beginning of September. Flow, ers small. * 38. President. P. Mag. Lind. Thomp. One of the best of our peaches, and a capital variety, originated, several years ago, on Long Island. Leaves with globose glands. Fruit large, roundish oval, the suture shallow. Skin very downy, pale yellowish green, with a dull red cheek. Flesh white, but deep red at the stone, very juicy, melting, rich and high flavoured. Stone very rough. Middle of September. Flowers small. 39. Pourpkee Hative. O. Duh. Thomp. Lind. Pourpree Hative a Grandcs Fleurs. Early Purple. This is the Early Purple of Duhamel ; what is often in- correctly called the Early Purple, being the Grosse Mignonne. Leaves with reniform glands. Fruit of medium size, globu- lar and depressed, and having a deep suture running across the top. Skin pale, light yellow, with a mottled purplish red cheek. Flesh pale, but red at the stone, melting, very juicy, with a high vinous flavour. Stone broad and rough. Middle of Au- gust. Flowers large. The Pourpree Hative Veritable, of the French (Early Purple, True Early Purple, of some), with globose glands and large flowers, Thompson says, is " probably nothing different from the Grosse Mignonne." FREESTONE PEACHES. 48S 40. Royal Geokoe.§ P. Mag. Lind. Thomp. Early Royal George. Millet's Mignonne. Lockyer's Mignonne. Griffin's Mignonne. Superb. Red Magdalen. Madeleine Rouge a Petite Fleurs. French Chancellor, i Early Bourdine. > Incorrectly,of some Double Swalsh. S Few of the early peaches surpass in flavour and beauty '-he Royal George. It is one of the finest European varieties, and attains the highest flavour with us. The points of its shoots are a little inclined to mildew, which is entirely, in our climate, prevented by the shortening-in pruning. It is a regular and moderate bearer, and is one of the varieties indispensable to every good garden, ripening directly after the Early York. The peach generally cultivated as the Royal George, Early Royal George, or Red Magdalen, in almost all parts of the United States, from Salem, Mass., to Baltimore (and described by Manning), is not the true Royal George, but the Bellegarde, or Smooth-leaved Royal George, which is rather later, not so rich, and has globose glands. Leaves serrated, without glands. Fruit above the middle size, or rather large, globular, broad and depressed, the suture deep and broad at the top, and extending round two-thirds of the fruit. Skin pale, or white, thickly sprinkled with red dots, and the cheek of a broad rich, deep red slightly marbled. Flesh whitish, but very red at the stone, melting, juicy, very rich ; an i of the highest flavour. From the 20th the last of Au- gust. Flowers small. 41 Red Rareripe.§ Large Red Rareripe, of some. Early Red Rareripe. This remarkably tine early peach, is a very popular one with us, and has been cultivated for many years in this State. It strongly resembles the Royal George, and we believe it an American seedling from that variety, which is however distinct, and superior in flavour. It must be observed that this is totally different both from the Early York, and Morris 1 Red Rareripe, with which it is often Confounded by some nurserymen. The fruit is larger, broader, and a week later than the first ; and its serrated leaves, and different flavour, separate it widely from the latter. Ends of the branches sometimes slightly mildewed. Leaves serrated, without glands. Fruit rather large, globu- lar, but broad, depressed, and marked with a deep broad suture, extending nearly round the whole fruit. Skin white, mottled, 41* 430 THE PEACH. and marked with numerous red dots, and the cheek of a rich dark red. Flesh whitish, but red at the stone, melting, juicy, /ery rich and high flavoured. Middle and lest of August. Flowers small. 42. Rareripe, Late Red.§ Prince's Red Rareripe. This noble American fruit, the late Red Rareripe, is unques- tionably one of the very finest of all peaches, even surpassing often the Late Admirable. Its large size, and great excellence, its late maturity, and its productiveness and vigour, all unite to recommend it to universal favour. We cannot praise it too highly. The rather grayish appearance of the fruit serves to distinguish it, at first sight, from all others. Leaves with globose glands. Fruit large and heavy, round- ish oval, suture depressed only at the top, where the swollen point is distinctly sunken. Skin downy, pale grayish yellow, thickly marbled and covered with reddish spots, the cheek dull deep red, distinctly mottled with fawn-coloured specks. Flesh white, but deep red at the stone ; very juicy, melting, and of an unusually rich, luscious, high flavour, not surpassed by any other peach. First to the 10th of September. Flowers small 43. Royal Charlotte. § Thomp. New Royal Charlotte, Lind. Grimwooii's Royal Charlotte, I _£ .<§ Kew Early Purple, \ t *- "S^ Lord Nelson's, Lord Fauconberg's Mignonne 6? Madeleine Rouge Tardive, Madeleine Rouge a Moyenne Fleur. Madeleine a Petite Fleur. A very excellent peach, and a favorite variety with all European gardeners. Its leaves are more coarsely and deeply serrated than those of other varieties. Leaves serrated, without glands. Fruit rather large, inclin- ing to ovate, being rather broader at the base than at the top ; the suture of moderate size. Skin pale greenish white, with a deep red marbled cheek. Flesh white, but pale red at the stone, melting, juicy, rich and excellent. Beginning of Septem- ber. Flowers small. 44. Snow.§ The Snow peach is a remarkably fair and beautiful fruit, of American origin, which has but lately made its appearance in our gardens. The fruit and blossoms are white, and the foliage FREESTONE PEACHES. 481 and wood of a light green. It is a very nardy, productive, and desirable variety. Leaves with renifbrm glands. Fruit large, globular ; suture faintly marked except at the top. Skin, thin, clear beautiful white, on all sides. Flesh, white to the stone, juicy, and melt- ing, with a sweet, rich, and sprightly flavour. Beginning of September. Flowers small. 45. Van Zandt's Superb. Pom. Man. Waxen Rareripe. A very bright-coloured and handsome peach, originated some years ago by Mr. Van Zandt, of Flushing, Long Island. It is one of the most beautiful dessert peaches, though only of medium size, and possesses very agreeable flavour. Leaves with globose glands. Fruit of medium size, roundish, the suture slight, but one-half the fruit larger than the other. Skin white, with a beautifully sprinkled red cheek, on a yellowish white ground, the union of the two softened by delicate dotting of bright carmine red. Flesh whitish, but tinted with red at the stone, melting, juicy, sweet, and of good flavour. Stone deeply furrowed. First of September. Flowers small. 46. Scott's Early Red. Scott's Early Red is a new variety, of very excellent flavour, and a prolific bearer, which we have lately received from New Jersey. Leaves with obscure globose glands. Fruit of medium size, roundish, a little depressed, the suture distinctly marked, but not deep. Skin, pale greenish white, but much covered with red, which is mottled with fawn-coloured dots. Flesh whitish very juicy, with a rich and luscious flavour. Middle of August. Flowers small. 47. Strawberry Rose. The strawberry peach we received from Mr. Thomas Han. cock, of Burlington, proprietor of one of the most respectable and extensive nurseries in New Jersey. It is esteemed one of the very finest early varieties for orchard culture in that State. It is quite distinct from the Early York. Leaves with reniform glands. Fruit of medium size, oval, .he cavity at the stem deeply sunk, the suture extending half round. Skin marbled with deep red over almost the wholf 488 THE PEACH. surface. Flesh whitish, melting, juicy, rich, and of very del* nious flavour. Middle of August. Flowers small. 48. Washington. Floy. Washington Red Freestone Ken. The Washington is a handsome and very delicious peach, of American origin. It was named, and first introduced Xa notice, by Mr. Michael Floy, nurseryman, New York, about forty years ago. The fruit ripens late ; the tree is vigorous hardy, and productive, and it is altogether a valuable variety. Leaves with globose glands. Fruit large, broad, depressed with a broad deep suture extending nearly round it. Skin very thin, yellowish white, with a deep crimson cheek. Flesh pale yellowish white, very tender, juicy, and melting, with a sweet, rich, and luscious flavour. It often adheres slightly lo the stone, which is quite small. Middle of September. Floweis small. 49. Walter's Early. Ken. Walter's Early is esteemed as one of the most popular, early varieties for orchards in New Jersey, where it originated. It ia remarkably well adapted to the light sandy soil of that State, bearing abundant crops of excellent fruit. At the north it is n.uch inferior to the White Imperial, and the Royal George. Leaves with globose glands. Fruit large, roundish. Slun white, with a rich red cheek. Flesh whitish, a little touched with red at the stone, melting, juicy, sweet, and of very agT^,e- able flavour. Ripens about the 20th of August. 50. White Imperial. § The White Imperial is a new early fruit, of most estirrAble quality. We consider it quite a valuable variety for tvery garden north of New York, as its flavour is very excellent, it is extremely hardy and vigorous, it bears good and regular crops without the bad habit of overbearing, and its fruit is uniformly excellent in all seasons. This fine peach originated (it is believed, from the Noblesse) in the garden of David Thomas, of Cayuga county, N. Y., so long known for his skill and science as an amateur horticul- turist. It was first made known to us by his son, J.J. Thomas, of Maeedon, N. Y. Leaves with globose glands. Fruit rather .arge, broad, depressed, hollowed at the summit ; with a wide, d«ep cavity at the stem ; the suture moderately deep, and the fruit enlarged on one of its sides. Skin yellowish white, with FRE£Siv^,£ PEACHES. 18'i only a slight tinge of red next the sun. Flesh nearly white very melting and juicy, of a very delicate texKire, and the flavour sweet and delicious. Ripens among the earliest, a few days after the Early York, about the 25th of August. Flowera small. 51. White-Blossomed Incomparable. P. Man. Thomn. White-Blossom. Willow Peach. This is a native fruit of s<*x>nd quality, much inferior, both in flavour and appearancp, to the Snow peach. Its seeds very frequently produce the same variety. The flowers are white, the leaves are of a light green, and the wood pale yellow, Leaves with reniform glands. Fruit large, oval. Skin fair, white throughout. Flesh white to the stone, melting, juicy, sweet and pleasant. Beginning of September. Flowera large, white. Class II. Free-Stone Peaches with deep yellow fiesh* 52. Abricotee. Thomp. O. Duh: Yellow Admirable. Admirable Jaune, O. Duh. JVois. Apricot Peach. D'Abricot. Grosse Jaune Tardive. 'Orange. (Orange Peach. Ken.) The Apricot-Peach (or Ye/low Admirable, as it is more frequently called), is an old French variety, but little cultivated in this country, though deserving of attention in the Middle States. It ripens very late, and is thought to have a slight apricot flavour. It grows with moderate vigour, and bears abundantly. Leaves with reniform glands. Fruit large, roundish oval, with a small suture running on one side only. Skin clear yellow all over, or faintly touched with red next the sun. Flesh yellow, but a little red at the stone, firm, rather dry, with a sweet and agreeable flavour. Stone small. Ripens at the beginning of October. Flowers large. * Nearly all this class are of American origin, and the Yellow Alber?e of Europe is the original type. They are not so rich as Class 1, and require our hot summers to bring out their flavour. In a cold climate, the acid is always prevalent. Hence they are inferior in England, and at tht northern limits of the peach in this country. 490 the peach. 53. Bergen's Yellow. § Bergen's Yellow is a native, we believe, of I ong Island. It n very large, and of very delicious flavour. It ; s darker coloured, more depressed in form, rather finer flavoured, and ripens some days later than the Yellow Rare-Ripe, which it much resembles. It is a moderate, but good bearer. It is earlier, and much superior to the Malacoton, and its glands distinguish it, also, from that variety. Leaves with reniform glands. Fruit large (often measuring nine inches in circumference), globular, depressed, and broad ; the suture well marked, and extending more than half round Skin deep orange, dotted with some red, and with a very broad, dark red cheek. Flesh deep yellow, melting, juicy, and of rich and luscious flavour. Ripens at the beginning of Sep. tember. Flower small. 54. Baltimore Beauty. A very good, and remarkably handsome peach, of native origin, ripening very early, which we received from Lloyd N. Rogers, Esq., of Baltimore. Leaves with globose glands. Fruit rather small, roundish oval. Skin deep orange, with a rich brilliant red cheek. Flesh yellow, but red at the stone, sweet and very good — a little mealy if over-ripe. Ripens early in August. Flowers large. 54. Crawford's Early Melocoton.§ Early Crawford. Ken Crawford's Early. This is the most splendid and excellent of all early, yellow, fleshed peaches, and is scarcely surpassed by any other variety in size and beauty of appearance. As a market fruit, it ia perhaps the most popular of the day, and it is deserving of the high favour in which it is held by all growers of the peach. It was originated a few years ago, by William Crawford, Esq., of Middletown, New Jersey. The tree is vigorous and very fruitful. Leaves with globose glands. Fruit very large, oblong, the swollen point at the top prominent — the suture shallow. Skin yellow, with a fine red cheek. Flesh yellow, melting, sweet, rich and very excellent. It ripens 1 ere the last week in Au> gust. Flowers small. freestone peaches. 49 55. Crawford's Late Melocoton.§ Crawford's superb Malacatune. Crawford's Late Melocoton, from the same source as the foregoing, is one of the most magnificent American peaches. We think it unsurpassed by any other yellow-fleshed variety ; and deserving of universal cultivation in this country. As a splendid and productive market fruit, it is unrivalled, and its size, beauty and excellence, will give it a place in every gar- den. Leaves with globose glands. Fruit very large, roundish, with a shallow but distinct suture. Skin yellow, with a fine dark red cheek. Flesh deep yellow, but red at the stone, juicy and melting, with a very rich and excellent vinous flavour. Ripens from the 20th to the last of September. Flowers small. 56. Columbia. Coxe. The Columbia is a singular and peculiar peach. It was raised by Mr. Coxe, the author of the first American work on fruit trees, from a seed brought from Georgia. It is a very ex- cellent fruit, which every amateur will desire to have in his garden. The tree is not a very rapid grower and bears only moderate crops, being, of course, all the less subject to speedy decay. The young wood is purple. Leaves with reniform glands. Fruit large, globular, broad and much depressed, the suture distinct, extending half v,A.y round. Skin rough and rather thick, dull dingy red, sprinkled with spots and streaks of darker red. Flesh bright yellow, of the texture, as Coxe remarks, of a very ripe pine apple, rich, juicy, and of very excellent flavor. Ripens from the beginning to the middle of September. 57. Poole's Large Yellow. Ken. Poole's late Yellow Freestone. A very large and handsome peach, of the Melocoton family, which is worthy of general orchard cultivation. It lately ori- ginated near Philadelphia and bears the finest crops. Leaves with reniform glands. Fruit large, roundish, with a suture extending from the base to the top. Skin deep yellow with a dark red cheek. Flesh yelbw, but red at the stone, rich, juicy, and of excellent flavor. Ripens last of September. CH 192 THE PEACH. 58. Red Cheek Melocoton.* Pom. Man. Malaeatune. Mdlaratune. Yellow Malagatune. Hogg's Melocoton Red Cheek Malocoton. Coxe. Yellow Malocoton. The Melocoton (or Malagatune, as it is commonly called ^ is almost too well known to need description. Almost every or- chard and garden in the country contains it, and hundreds ol housands of bushels of the fruit are raised and sent to market in this country, every year. It is a beautiful and fine fruit, in favorable seasons, though in unfavorable ones the acid fre- quently predominates somewhat in its flavor. It is an Ameri- can seedling, and is constantly reproducing itself under new forms, most of the varieties in this section having, directly or indirectly, been raised from it; the finest and most popular at the present time, being Crawford's Early, and Late, Melo^-otons, DOth greatly superior, in every respect, to the original Melo- coton. Leaves with globose glands. Fruit large, roundish oval, with a swollen point at the top. Skin yellow with a deep red cheek. Flesh deep yellow, red at the stone, juicy, melting, with a good, rich vinous flavour. First of September. Flowers small. 59. Smock Freestone. Ken. St. George. A variety which ripens late, and is much esteemed for or chard culture. It was originated not long since, by Mr. Smock, of Middletown, New Jersey, the centre of extensive peach cul- tivation. Leaves with reniform glands. . Fruit large, oval, narrowed towards the stalk, and rather compressed on the sides. Skin light orange yellow, mottled with red, or often with a dark red cheek, when fully exposed. Flesh bright yellow, but red al the stone, moderately juicy and rich. Ripens last of Sept'jm ber and first of October. 60. Yellow Alberge. Thomp. Alberge Jaune. O. Duh Purple Alberge. Lind Peche Jaune. Red Alberge Gold Fleshed Golden Mignonne Yellow Rareripe, of many Am. Gardens. * Melocoton is the Spanish for peach. CLINGSTONE PEACHES. 493 The Yellow Alberge is an old French variety, and one of the earliest of the yellow fleshed peaches. It is, no doubt, the ori- ginal sort from which our Melocotons and Yellow Rareripes have sprung in this country. It has only a second rate flavour, except in rich warm soils, and is not comparable to the Yellow Rareripe in size or quality. Lea"es with globose glands. Fruit of medium size, roundish, with a well marked furrow running half round. Skin yellow, with a deep purplish red cheek. Flesh yellow, but deep red at the stone, soft, juicy, sweet, with a pleasant vinous flavour. Middle of August. Flowers small. The Rosanna (Lind. Thomp.), Alberge Jaime of many French gardens, and Yellow Alberge of some gardens here, differs from the above only in having reniform glands, and ripen- ing ten or twelve days later. Flavour second rate. 61. Yellow Rareripe. § Large Yellow Rareripe. Marie Antoinette One of the finest very early yellow fleshed peaches. It is an American seedling, produced about a dozen years ago, and well deserves the extensive cultivation it receives, both in the or- chard and garden. Leaves with globose glands. Fruit large, roundish, the su- ture slightly depressed, extending more than half round ; the swollen point at the top small. Skin deep orange yellow, somewhat dotted with red, the cheek rich red, shaded off in streaks. Flesh deep yellow, but red at the stone, juicy, melting, with a rich and excellent vinous flavour. Ripens from the 25th to the 30th of August. Stone small. Flowers small. There is an inferior and older sort, very commonly known as the Yellow Rareripe and Yellow Malagatune, the fruit of which is scarcely of medium size, dull yellow, with very little red, and of a flavour very inferior to the true kind just described. kAoss III. Clingstone Peaches (or Pavies). 02. Blood Clingstone. Floy. Claret Clingstone. Blood Cling. The P»lood Clinkstone is a very large and peculiar fruit, oi 42 494 THE PEACH. no value for eating, but esteemed by many for pickling and preserving — the flesh very red, like that of a beet. This is an American seedling, raised many years ago, from the French Blood Clingstone, — Sanguinole a Chair Adherents. It is a much larger fruit than the original sort, which has large flowers, otherwise they are the same in all respects. Leaves with reniform glands. Fruit often very large, round- ish oval, with a distinct suture. Skin very downy, of a dark, dull, clouded, purplish red. Flesh deep red, throughout, firm and juicy — not fit for eating. September to October. Flowers small. There is a French Blood Freestone (Sanguinole, Sanguine, Cardinale, or Betrave, Duh. Thomp.) of the same nature, ana used for the same purpose as this, but smaller in size, and not equal to it for cooking. Leaves without glands. 63. Catherine. Lang. Lind. P. Mag. Thorp. The Catherine cling is a very fine, old English variety, of excellent quality, but not, we think, equal to the Large White Clingstone, a native seedling, so much esteemed in the Middle States. Mr. Manning, and, after him, Mr. Kenrick, have remarked that "the Catherine, the old Nevvington, and old Mixon Cling- utone, cannot be distinguished from each other." This is an error, probably from not having seen together, the genuine uorts, as they are quite distinct fruits, and the glands of the leaves — that unerring characteristic — different in each variety. Leaves with reniform glands. Fruit large, roundish oval, more swollen on one side than the other, and terminated by a small swollen point at the top. Skin pale yellowish green, much sprinkled with red dots, the exposed cheek of a bright lively red, streaked with darker red. Flesh firm, yellowish white, but dark red at the stone, to which it adheres very closely . juicy, rich and excellent. Middle and last of September. Flowers small. 64. Heath. 6 Coxe. Heath Clingstone Fine Heath. Red Heath. The most superb and most delicious of all late Clingstones. It seldom ripens in New England, but here, and to the south- ward, it is one of the most valuable kinds, of very large size, and the very finest flavour. Coxe informs us that this is a seedling p/oduced in Maryland from a stone brought by Mr. Daniel Heath from the Mediterra- nean ; and it is frequently still propagated from the stone, with- CIINGSTONE PEACHES. 49S out variation, in lhat State. The tree is vigorous, lon^ lived and moderately productive ; with the shorlening-in mode of pruning, the fruit is always large and fine, otherwise often poor. This tree is well deserving of a place on the espalier rail a wall, at the north. Leaves nearly smooth on the edges, with reniform glands. Fruit very large, oblong, narrowing to both ends, and terminat- ing at the top with a large swollen point : the suture distinct on one side. Skin downy, cream-coloured white, with a faint blush or tinge of red in the sun, or a brownish cheek. Flesh greenish white, very tender and melting, exceedingly juicy, with the richest, highest, and most luscious flavour, surpassed by no other variety. It adheres very closely to the stone. It ripens in October, and frequently keeps for a month after being gathered. Flowers small. Bayne's New Heath, is a recent seedling, very similar in all respects, originated lately by Dr. Bayne, of Alexandria, D. C ft is considered rather finer by some. 65. Incomparable. Lind. Thorp. Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling. Larger than the Catherine, which it resembles. It is inferior to it and several others in flavour, and is only worthy of culti. vation for market. Leaves with reniform glands. Fruit large, roundish, one side enlarged. Skin pale yellowish white, light red on the ex- posed side. Flesh yellowish white, red at the stone, juicy, melting, and of agreeable flavour. Last of September. Flowers Bmall. 66. Large White Clingstone. § New York White Clingstone. Floy. Williamson's New York. Selby's Cling. The Large White Clingstone is by far the most popular of this class of peaches in this State, and in New England. We think it superior to the Catherine, and old Newington, and only sur- passed in flavour by the old Mixon cling, and the Heath cling. This variety was raised about forty years ago by David Williamson, a nurseryman, in New York, and vas first de scribed by Floy as the New York Clingstone. But as it is uni versally known now by the present title, we have placed the ori- ginal names as synonymes. The light colour, and oxcellen quality of this fruit, render it the greatest favourite for preserving 496 THE i'EACH. in brandy or sugar. The tree is remarkably hardy and long lived ; rarely, if ever, being attacked by the yellows. It bear* regular and good crops. Leaves with globose glands. Fruit large, round ; the su- ture slight, and the swollen point at the top small. Skin whita (inclining to yellow only when over ripe), dotted with red on the sunny side, or with a light red cheek when fully exposed. Flesh whitish, tender, very melting, full of juice, which is very sweet, luscious, and high flavoured. Beginning and middle of September. Flowers small. 67. Lemon Clingstone. § Floy. Thomp. Kennedy's Carolina. Pom. Man. Long Yellow Pine Apple. Coxe. . Kennedy's Lemon Clingstone. Pine Apple Clingstone. Largest Lemon. Yellow Pine Apple. The Lemon Clingstone is one of the largest, and most beau- tiful of all the yellow fleshed clings, and though of course infe- rior in flavour to the white fleshed, is deserving of its universal popularity. It is originally a native of South Carolina, and was brought from thence by a Mr. Kennedy, of New York, be- fore the war of the Revolution. There are now many seedlings reproduced from it, but none superior to the original. This is a very productive, hardy tree. Leaves long, with reniform glands. Fruit large, oblong, narrowed at the top, and having a large, projecting, swollen point, much like that of a lemon. Skin fine yellow, with a dark brownish red cheek. Flesh firm, yellow, slightly red at the stone, adhering firmly, with a rich, sprightly, vinous, sub- acid flavour. Middle and last of September. Flowers, small. 68. Late Yellow Alberge. Pom. Man. October Yellow. Algiers Yellow. Algiers Winter. A very late Clingstone Peach, entirely yellow, scarcely good for eating, but esteemed by some for preserving. It was ori- ginally introduced from the south of France, and has been con- siderably cultivated here, but we have abandoned it. The Heath cling is in ev«:ry way greatly its superior. Leaves with reniform glands. Fruit of medium size, round- ish oval, with a small distinct suture. Skin downy, green till the last of September, but at maturity being yellow. Flesh yellow to the stone, very firm, rather juicy, sweet. October Flowers largp. CLINGSTONE PEACHES. 4«7 70. Oldmixon Clingstone. § Coxe Oldmixon Cling. Green Catherine, of the Americans Thomp. The Cldmixon Clingstone is certainly one of the highest fla. \oured of all peaches known in this country, where it is raised in perfection, and should have a place in every good garden Indeed wo consider this, the large White Cling, and the Heath Cling, as being the sorts among the most desirable of this class of ueaches for small collections. This fruit is quite distinct from the Catherine cling of Europe, or the old Newington, as a single glance at its leaf glands will show, to say nothing of its superior flavour. It can scarcely be the " Green Catherine of the Americans" of the London Hor- ticultural Society's Catalogue, as that is said to be a poor fruit We are not familiar with it. Coxe says the Oldmixon cling was introduced by Sir John Oldmixon, from Europe. It ia more probable that he introduced the stone only. Leaves with globose glands. Fruit large, roundish oval, the suture distinct only at the top, on one side of which the fruit is slightly enlarged. Skin yellowish white, dotted with red, or with a red cheek, varying from pale to lively red. Flesh pale white, very melting and juicy, with an exceedingly rich, lus- cious, high flavour. First of September. Flowers small. 71. Orange Clingstone. The Orange Cling is a very large, handsome, and excellent fruit, somewhat resembling the Lemon Cling in colour, but glob- ular in form, rather richer in flavour, and quite a distinct sort Leaves large, serrated, without glands. Fruit large, round, the suture distinctly marked, and extending nearly round the fruit — swollen point at the top, none. Skin deep orange, with a rich dark red cheek. Flesh dark yellow, rather firm, juicy with a rich vinous flavour. September. Flowers small. 72. Old Newington. Lang. Lind. Thomp. Newington. Parkinson. (1629.) Large Newington. Coxe A celebrated English clingstone which has been in cultiva- tion more than 200 years, and still is perhaps the best in tli6 English climate. Although excellent, it is not so generally es- teemed here as the Large White Cling, and Oldmixon Cling- stone. Leaves serrated, without glands. Fruit large, roundish, the suture slight. Skin pale yellowish white, with a fine red cheek, 42* 498 THE PEACH . marked with streaks of darker red. Flesh pale yellowish white, deep red at the stone, to which it always adheres very firmly ; melting, juicy, and rich. Ripens about the 15th of September. Flowers large. 73. Pavie de Pomi'one. Bon. Jard. Lelieur. Thorn p. Monstrous Pomponne. ~> r-i Pavie Rouge de Monstrous Pavie. ) ' * Pompone. O. Duh Pavie de Pomponne Grosse. Pavie Camu. Pavie Monstiueux. Gros Melecoton. Gros Persique Rouge A very large and magnificent old French c.ingstone, not se well known in this country as it deserves. The fruit is very solid in flesh, and much sweeter here than in France. The tree is of very strong growth. Leaves with reniform glands. Fruit very large, roundish oval, with a well marked suture extending to the top, and ter- minating there in an obtuse swollen point. Skin yellowish white, a good deal covered with the broad, very deep red colour of its cheek. Flesh firm, yellowish white, deep red at the stone, to which it adheres very firmly, and which is rather small ; juicy flavour sweet and good. First of October. Flowers large. 74. Smith's Newington. Lind. Thomp. Early Newington. ) Of the Smith's Early Newington. 5 English Early Newington. Coxe. This is one of the best Early Clingstone Peaches. It is of English origin, and is little cultivated in this country. The Early Newington of our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer variety, with reniform glands, being a partial clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Fruit middle sized, rather oval, narrower at the top, and one half a little enlarged. Skift pale straw colour, with a lively red cheek streaked with purple. Flesh firm, pale yellow, but light red at the stone, to which it adheres closely ; juicy, and of very good quality. Last of August. Flowers large. What Mr. Thompson calls "Newington of the Americans" is a seed'ing cling with globose glands, and of second quality .;uite distinct from our Early Newington Freestone. ornamental varieties. 75. Tippecanoe. Hero of Tippecanoe. A new, very large, and handsome clingstone, originawa by Mr. George Thomas, of Philadelphia, and first exhibited befor« tne Horticultural Society there in 1840. Its lateness ana beauty render it a valuable kind. Leaves with reniform glands, the shoots dark purplish red. Fruit very large, nearly round, a little compressed on the sides. Skin yellow, with a fine red cheek. Flesh yellow, juicy, with a good vinous flavour. It ripens from the 20th to the last of September. Flowers small. 70. Washington Clingstone. § An American variety, remarkably juicy and sweet. Al- though Thompson finds it third rate in England, it is here scarcely surpassed. To use the expressive words of one of our friends in Maryland, a good judge of fruit, "there is nothing better than this peach out of paradise." It is neither hand- some nor prepossessing externally. Leaves with reniform glands. Fruit of medium elze, round- ish. Skin yellowish green, marked with grey specks, and with a slight tinge of red on the sunny side. Flesh very juicy, tender, and melting, with a very sweet and luscious flavour. Last of September. Flowers small. Curious, or Ornamental Varieties. 77. Double Blossomed. Thomp. Double Flowering Peach. Pecher a Fleurs Doubles. Bon. Jard. Rose Flowering Pecher a Fleurs Semi-Doubles. O. Duh The Double Blossomed Peach is, when in full bloom, one of the gayest and most beautiful of fruit trees, and blooming wi«h its lovely companion, the Double Flowering Cherry, finds a place in all our pleasure grounds and ornamental plantations. Its flowers are three times the size of those of the common peach, of a lively rose colour, nearly full double, and so thickly disposed on the branches as to be very striking and showy They are produced at the usual season oi a few days later 501 THE PEACH. Tbw sort is rendered more dwarf for shrubberies, by budding it upon the Mirabelle, or the Cherry Plum stock. The leaves have reniform glands. The fruit, which is spar- ingly produced, is roundish oval, pale greenish yellow., faiutly tinged with red, freestone, and of indifferent flavour. 78. Flat Peach of China. Lind. Thomp. Chinese Peach. Java Peach. Peeii To. A. very singular variety, from China, where the gardeners affect all manner of vegetable curiosities. The fruit is of small size, about two inches in diameter, and so much flattened at the ends that only the skin and the flat stone remains, the fleshy part being crowded on either side. The tree is of rather dwarfish habit, and holds its leaves very late. The fruit is of very good flavour, and is well worthy of a place in the gardens of the curious.* Leaves with reniform glands. Fruit small, so much flattened as to form a deep hollow at both ends, having at the top a sin- gular broad, rough* five-angled eye. Skin pale yellowish green, mottled with red on one side. Flesh pale yellow, with a circle of red round the stone (from which it separates), sweet, juicy, with a slight noyeau flavour. Beginning of September. Flowers large. 79. Weepixg Peach. Reid's Weeping Peach. A peculiar variety, with pendant, weeping branches, and i habit much like that of the weeping ash. It was lately origi. nated by Mr. William Reid, the skilful nurseryman at Murray Hill, near New York. To display itself to advantage, it should be grafted six or eight feet high, on the clean stem of a peach or plum stock. Reniform glands. Flowers large. Selection of choice peaches for a small garden, to furnish in succession. Freestones ; Early York, White Imperial, Early Newington Freestone, Royal George, Grosse Mignonne, George IV., Crawford's Early, Bergen's Yellow, Noblesse, Brevoort, Malta, Late Red Rareripe, Druid Hill. Clingstones ; Large white Clingstone, Oldmixon, and Heath. "This variety ras been several times imported to this country and lost on the way. Should any one of our amateurs now possess it, we shall be much gratified to receive buds of it HISTORY AND CV!. FURE. 50 Selection of hardy and excellent sorts, for a northern latitude. George the Fourth, Yellow Rareripp, Early York, Morris Red Rareripe, Gros.se Mignonne, Noblesse, White Imperial, Craw- ford's Early, Favourite, Ballegarde Brevoort, Cuoledge's Fa- vourite, Morris', White Rareripe, Large White Clingstone. The best varieties for forcing, are the Grosse Mignonne, No. blesse, Bellegarde, Royal George White Imperial, Royal Charlotte, and Barrington. CHAPTER yXIII. THE NECTAPTNE Persica vulgaris (v.) Lavis. Dec. Rosacea of botanists. The Nectarine is only a variety of the peach with a smooth skin (Peche lisse, or Brugnon of the French). In its growth, habit, and general appearance, it is impossible to distinguish it from the peach tree. The fruit, however, is rather smaller, perfectly smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavour, it is perhaps scarcely so rich as the finest peach, but it has more piquancy, partaking of the noyeau or peach leaf flavour. The Nectarine is known in Northern India, where it is called moondla aroo (smooth peach). It appears to be only a dis- tinct, accidental variety of the peach, and this is rendered qui'.e certain, since there are several well known examples on record of both peaches and nectarines having been produced on the same branch* — thus showing a disposition to return to the natural form. Nectarines, however, usually produce nectarines again pa sowing the seeds, — but they also occasionally produce peaches. The Boston Nectarine originated from a peach stone. The Nectarine appears a little more shy of bearing in this country, than the peach, but this arises almost always from the destruction of the crop of fruit by the curculio, the destroyer ol all smooth-skinned stone fruit in sandy soils. It is quite hardy here wherever the peach will thrive, though it will not gene- rally bear large and fine iVuit unless the branches are shortened-in annually, as we nave fully directed for the peach tree. • Seo London Gardener's Magazine, Vol. 1, p. 471 ; Vol 14, p. 53. 302 THE NECTARINE. With this easy system of pruning, good crops are reaoilj «Hained, wherever the curculio is not very prevalent. Where this insect abounds, we must recommend the steady annual application of salt, spread over the surface of the ground, ■ he surface being first made hard and firm. This should be done when the punctured fruit commences to drop. (See the :*lum for further remarks on this insect.) And we would, as a preventive to the attacks of the insect, recommend rags, dipped ui coal tar* to be hung in the branches for two or three weeks after the fruit is formed. The coal tar should be renewed oc- casionally, as soon as it loses its powerful smell. The culture of the nectarine is, in all respects, precisely similar to that of the peach, and its habits are also completely the same. It is longer lived, and hardier, when budded on the plum, but still the nurserymen here usually work if on the peach stock. Class I. Freestone Nectarines. (Peches lisses, Fr.) [The same characters are used as in describing peaches, for which the reader is referred to that part]. 1 . Boston. § Thomp. Lewis' } K Perkins' Seedling. 5 This Ameiican seedling is the largest and most beautifui ol all nectarines. It was raised from a peach stone by Mr. T. Lewis of Boston. The original tree was, when full of fruit, destroyed* by boys, but the sort had been preserved by that most skilful cultivator, S. G. Perkins, Esq., and soon in his nands attracted attention by the uncommon beauty of its fruit. j.n 1821, this gentleman transmitted trees of this variety to the London Horticultural Society, of which he is a corresponding member, together with a very accurate drawing of the fruit grown by him, measuring eight and a half inches round, and " so beautiful, that its correctness was doubted abroad," until Mr. Knight showed specimens grown there in 1823. The fruit, though not of high flavour, is excellent, the tree very hardy and productive, and one of the best for general standard culture. Mr. Perkins' seedling, raised from the original Lewis tree, is quite identical, and we adopt the name of" Boston " nrctarine, as the standard one. Three trees of this sort co* ering fifty, five feet of wall at his place at Brookline, are now very beau V'/ui objects. [See Broomfield Nectarine.] * To be ha3 very cheap at the city gas works FREESTONE NECTARINES. 503 Leaves with globose glands. Fruit large and handsome, roundish oval. Skin, bright yellow, with very deep red chee^;, shaded off by a slight mottling of red. Flesh yellow to the stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavour. First of September, Flowers small. 2. Due du Tellier's. § Lind. Thomp. Du Tilliers. Duke de Tilley: Du de Tello. Du Tilly's. A very excellent Nectarine, considerably resembling the Elruge, but a much greater bearer. Leaves with reniform glands. Fruit rather large, roundish oblong, being slightly narrowed at the top, and broad at the base or stalk. Skin pale green, with a marbled purplish-red cheek. Flesh greenish white, pale red at the stonp, melting, juicy, sweet and good. Last of August. Flowers small. 3. Downton. Thomp. The Downton is a seedling, raised by Mr. Knight. It is in quality, appearance, and season, an intermediate variety, be- tween the Violette Hative and the Elruge, ripening a few days earlier than the latter. Leaves with reniform glands. Fruit large, roundish oval. Skin pale green, with a deep violet- red cheek. Flesh pale green, slightly red at the stone, melting, rich, and very good. Ripens about the 25th of August. Flowers small. 4. Elruge. § Thomp. Common Elruge. >, . , Anderson's. ) of some Claremont. ) ' Temple's. ) English gardens. Oatlands. Spring Grove. Peterborough. > ^orrectly of many ° American gardens. The Elruge is everywhere esteemed as one of the very finest Nectarines. It is an. English variety which has been a good while cultivated, and, with the Violet Hative, is con- sidered indispensable in every collection. In this country, when the young wood is annually shor/ened-in, it bears good crops on standard trees, which ripen finely. Without this precaution, like almost all other nectarines, the fruit is small, poor, and ripens imperfectly. Leaves with reniform glands. Fruit of medium size, round* 504 THE NECTARINE. ish-oval, the suture slight, except at the top, where it is di» tinctly marked. Skin with a pale green ground, but when fully exposed, it is nearly covered with deep violet, or blood red, dotted with minute brownish specks. Flesh pale green to the stone, or slightly stained there with pale red ; melting, very juicy, with a rich high flavour. Stone oval, rough, oi* a pale colour. Last of August and beginning of September. Flowers small. 5. Fairchild's Lind. Thomp. Fairchild's Early. A very small, indifferent sort, only valued for its earliness, and scarcely worth cultivating when compared with the follow- ing. Leaves with reniform glands. Fruit small, about an inch and a fourth in diameter, round, slightly flattened at the top. Skin yellowish green, with a bright red cheek. Flesh yellow to the stone, rather dry, with a sweet, but rather indifferent flavour. Beginning of August. Flower small. 6. Hunt's Tawny. § Thomp. Hunt's Large Tawny. > j • , Hunt's Early Tawny, j This is the best, very early Nectarine. It is a very distinct sort, with serrated leaves, and was originated in England about thirty years ago. It is worthy of general cultivation, as it in not only early, but hardy, and an abundant bearer. Leaves serrated, without glands. Fruit nearly of medium size, roundish-ovate, being considerably narrowed at the top, where there is a prominent swollen point ; and the fruit is slightly enlarged on one side of the suture. Skin pale orange, with a dark red cheek, mottled with numerous russety specks. Flesh deep orange, juicy, melting, rich, and very good. It ripens from the 5th to the 15th of August. Flowers small. (The accidental variation of this sort, described as Hunt'* Large Tawny, does not seem to have been permanently diffe- rent from this.) 7. Hardwicke Seedling. Thomp. Hardwicke's Seedling. A comparatively new variety, of high reputation, which w«' have lately received from Mr. T. Rivers. It was raisei at Hardwicke House, in Suffolk, England, and has the reputation FREESTONE NECTARINES. 605 i,S being " one of the best and hardiest of nectarines, and a very axecilert bearer." Leaves with reniform glands. Fruit very large, roundish, inclining to oval, and resembling the Elruge. Skin pale green, •villi a deep, violet-red cheek. Flesh pale green, slightly r^arke with red at the stone, juicy, melting, rich, and high uav ured. End of August. 8. Murrey. Ray. Thomp. Murry. Lind. Black Murry. Th- Murrey is an old English Nectarine, which, though of good quality, is rather a poor bearer, and is little known or cultivated in this country. Leaves with reniform glands. Fruit of medium size, round- ish-ovate, slightly swollen on one side of the suture. Skin pale green, with a dark red cheek. Flesh greenish white, melting, sweet, and of good flavour. Stone almost smooth. Ripens about the 20th of August. Flowers small. 9. New White. Thomp. Neat's White. Lind. Flanders. Cowdray White. Emerton's New White. Large White. The Ngosus, Michx.), with very good fruit. The name raspberry (Raspo, Italian) is probably from the rasping roughness of prickly wood. The term raspis is still used in Scotland. Uses. — The raspberry is held in general estimation, not only as one of the most refreshing and agreeable sub-acid fruits for the dessert, but it is employed by almost every family in making preserves, jams, ices, sauces, tarts and jellies ; and on a larger scale by confectioners for making syrups, by distillers foi making raspberry brandy, raspberry vinegar, &c. Raspberry wine, made in the same way as that of currant, is considered the most fragrant and delicious of all home-made wines. Succeeding the strawberry at the beginning of summer, when there is comparatively little else, this is one of the most invalu- able fruits, and, with the strawberry, generally commands thfli attention of those who have scarcely room for fruit trees. It is, next to the strawberry, one of the most wholesome berries, and not being liable to undergo the acetous fermentation in tho stomach, it is considered beneficial in cases of gout or rheu- matism. Propagation. — The raspberry is universally propagated by suckers, or offsets, springing up from the main roots. Seeds am only planted when new varieties are desired. The seedlings come into bearing at two or three years of age. Soil and Culture. — The best soil is a rich deep loam, rather moist than dry, but the raspberry will thrive well in any soil that is rich and deep, provided it is fully exposed to the sun end air. In making a plantation of raspberries, choose, therefore, an open sunny quarter of the garden, where the soil is good and deep. Plant the suckers or canes in rows, from three to four feet apart, according to the vigour of the sort. Two or three suckers are generally planted together, to form a group or stool, and these stools may be three feet apart in the rows. The plantation being made, its treatment consists chiefly in a single pruning, every year, given early in the spring. To perform this, examine the stools in April, and leaving the strong- est shoots or suckers, say about six or eight to each stooi, cui away all the old wood, and all the other suckers (except such as are wanted for new plantations). The remaining shoots ehould have about a foot of their ends cut off, as this part of the 514 THE RASPBERRY wood is feeble and worthless. Witb a light top-dressing of manure, the ground should then be dug over, and little othei care wul be requisite during the season. When very neat culture and the largest fruit are desired, more space is left between the rows, and after being pruned, the canes are tied to long lines of rods or rails, like an espalier, by which means they are more fully exposed to the sun and light, and the ground between the rows is kept cropped with small vege- tables. A fine late crop of raspberries is readily obtained by cutting down the canes over the whole stool, in the spring, to within a thw inches of the ground. They will then shoot up new wood, which comes into bearing in August or September. We have found a light application of salt given with the top- dressing of manure in the spring, to have a most beneficial effect oi the vigour of the plants, and the size of the fruit. A plantation of raspberries will be in perfection at the third year, and after it has borne about five or six years, it must be broken up, and a new one formed, on another plot of ground. In New England, and the northern part of this State, the Antwerp raspberries are often liable to be killed to the ground by severe winters. In such situations, it is customary to prune them in fall, after which the canes are bent down, and covered lightly with earth or branches of evergreens till spring. Here, and to the south of this place, this is not necessary. Varieties. — The finest raspberries in general cultivation for the dessert, are the Red and the White Antwerp. The Franconia is a fine, large, and productive variety, greatly esteemed at the North and East, as being hardier and later in ripening than the Antwerp. The FastolfF is a new and uncommonly fine fruit, which deserves a place in every srarden. The com- mon American Red is most esteemed for flavouring liqueurs ■r making brandy, and the American Black is preferred by most oersons for cooking. The Ever-bearing and the Ohio Ever- bearing, are valuable for prolonging the season of this fruit till I ate. frosts. 1. Antwerp, Red.§ P. Mag, Thomp. New Red Antwerp True Red Antwerp Howland's Red Antwerp. Burley. Knevet's Antwerp. Framboisier a Gros Fruit. The Red Antwerp is the standard variety for size, flavour, and productiveness, wherever it is known. It is a Dutch 6ort, originally from Antwerp city. It bears early and abun. dantly with us, and is one of the most profitable native fruits. Fruit very large, conical, dull red ; flavour rich and sweel. VAHIETIES. 61C Canes moderately strong, yellowish green, becoming pale browc early in autumn, covered below with dark brown bristles; bu the upper portions, especially, of the bearing wood, nearly smooth. Leaves large, plaited. The fruit commences ripen- ing about the 10th of July, rather before the other varieties. The Common Red Antwerp, as known in this country, is a very inferior variety of the foregoing, with fruit half the size, less conical, and canes stronger, and more inclined to branch. It is not worth cultivating when compared with the foregoing, though it is almost universally known as the Red Antwerp, in this country — whence we are often obliged to call the foregoing the true, or New Red Antwerp, to prevent ita being confounded with the common and inferior sort. 2. Antwerp, Yellow.§ Thomp. Lind. White Antwerp. Double Bearing Yellow. The Yellow Antwerp is the largest and finest light coloured raspberry, and indispensable to every good garden. Fruit large, nearly conical, pale yellow, sweet and excellent. Canes strong and vigorous, light yellow, with many bristles or spines. On successive suckers, which shoot up, this raspberry will frequently continue somewhat in bearing for months. 3. American Red. Common Red. English Red {of some). Rubus Strigosus (Michx).* The Common Red Raspberry is a native of this, and all the middle states. It ripens nearly a week earlier than the Ant- werps, bears well, and though inferior in flavour and size to these sorts, is esteemed by many persons, particularly for flavouring liqueurs. Fruit of medium size, roundish, light red, pleasant sub-acia in flavour. Shoots very vigorous, long, upright, and branch- ing, x grows from six to ten feet high. Light shi'iing brown, with purplish spines. Leaves narrow, light green. 4. American Black. Common Black-cap. Black Raspberry. Thimble-berry. Rubus Occidentals • This strongly resembles the Common Red Raspberry of Europe, H. I dons, but according to Torrey and Gray is quite distinct. 516 THE RASPBERRT. This raspberry, common in almost every field, with long rambling purple shoots, and flattened small black berries, is everywhere known. It is frequently cultivated in gardens, where, if kept well pruned, its fiuit is much larger and finer Its rich acid flavour renders it, perhajs, the finest sort for kitchen use — tarts, puddings, &c. It npens later than other raspberries. The American White resembles the foregoing in all respects, except in the colour of its fruit, which is pale yellow or white. 5. Barnet. P. Mag. Thomp. Cornwall's Prolific. Cornwall's Seedling. Lord Exmouth's. Large Red. The Barnet is a very large and fine English variety, conside- rably resembling the Red Antwerp ; it ripens early, and is very productive, though not so good a market fruit, as it does nof bear carriage well. Fruit very large, roundish-conical, bright transparent pur- plish red, flavour very rich and agreeable. Canes long, yellow ish green, branching much more, especially towards the ground, than the Red Antwerp, and covered with numerous slendei bristles, which are stronger towards the top of the cane. The) become dull brown early in autumn. Bearing shoots nearly smooth. 6. Brentford Cane. Thomp A pretty good fruit, though much inferior to the best. Fruit of medium size, oval-conical, dark dull reJ Canes strong, branching, with purplish prickles. 7. Cretan Red. Pom. Man. A rather late variety, of good quality, introduced some years ago from the Mediterranean. Its lateness renders it valuable, but it is inferior to the Franconia, which has taken its place in most of our gardens. It is a hardy sort. Fruit of medium size, globular, inclining to conical, deep purplish-red, sub-acid and good. Canes upright, branches dark grey, with few bristles. Leaves rather narrow ; dark green, but very light coloured on the lower side. It ripens about two weeks after the Whi.e Antwerp, and continues several weeks in perfection. VARIETIES 517 8. Double Bearing. Thomp. Perpetual Bearing. Siberian. Late Cane. A very good variety of the Antwerp Raspberry, chiefly es- eemed for its habit of bearing late in the season. A riner crop, which will continue ripening till late frosts, is obtained by cut- ting down the shoots to within a iew inches of the ground, every spring. It is a hardy variety. There is a Twice Bearing Raspberry known in some gardens in this country, which is an inferior small fruit, and bears sparingly. 9. Franconia.§ The hardiest large Raspberry, very productive, and very excellent. It was imported from Vilmorin, of Paris, under this name (which does not appear in any foreign catalogues) by S. G. Perkins, Esq., of Boston, some years ago. It flourishes ad- mirably in New England, and north of us, where the climate is too cold for the Antwerps, and is by far the finest variety for a northern latitude. Its crops are abundant, the fruit is fern, and bears carriage to market well, and it ripens about a week or ten days later than the Red Antwerp. It is perhaps the finest sort for preserving. Fruit very large, obtuse conical, dark purplish red, of a rich acid flavour, more tart and brisk than that of the Red Antwerp. Canes strong, spreading, branching, yellowish brown, with scattered, rather stout, bristles. Leaves rather narrow, arJ long, deep green. 10. Fastolff.§ The Fastolff Raspberry is a new English variety of the highest reputation. It derives its name from having originated near the ruins of an old castle, so called, in Great Yarmouth. It fruited with us last season, and fully sustained its character as the finest Red Raspberry known. The fruit is of the richest flavour, and is borne for a long time in succession. It ripens about the same time as the Red Antwerp. Fruit very large, obtuse, or roundish conical, bright purplish red, very rich and high flavoured. Canes strong, rather erect, branching, light yellowish brown, with pretty strong bristles. 44 51p the blackberrt. 11. Knevet's Giant. A capital English Raspberry, a variety of Red Antwerp, ripening among the very earliest. Its canes are very strong, and quite hardy. The fruit is very large, conical, deep red, and of excellent flavour 12. Nottingham Scarlet. An excellent variety, introduced from England by Col. Wilder, of Boston. He considers it the richest in flavour of any of the older varieties. The fruit is red, obtuse-conical, of medium size. 13. Ohio, Everbearing. Ohio Raspberry. Ken. This is a native of Ohio, and was first made known to Eastern cultivators by Mr. Longworth, of Cincinnati, though, we believe, it had been cultivated for some time previous, at a Quaker settlement, in Ohio. It is precisely like the American Black Raspberry, or Black-cap, in all respects, except that it has the valuable property of bearing abundant crops of fine fruit, till late in the season. We have seen a quart gathered from a single plant, on the 1st day of November. It deserves a place in every largt garden. 14. Victoria. A new English seedling of high reputation, not yet fairly tested here. It is said to resemble and fully equal the Red Antwerp, in size and flavour, and to be everbearing in its habits — producing an abundant crop from July to December, on nu- merous side branches which it throws out, from eighteen inches to two feet long. Its value will soon be fully proved in this country. II. The Blackberry. There are several species of the Bramble indigenous to this country, which produce eatable fruit, but the two best for the table, or for cooking, are the Low Blackberry, a trailing shrub, and the High Blackberry, a bush about four or five feet high. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavour. It ripens about the last ^f July, or early in August, after the fo*"Tier is past and is VARIETIES. &1J much used by all classes in this country. The sorts are seldom cultivated in gardens, as the fruit is produced in such great abundance in a wild tta'.e ; but there is no doubt that varieties of much larger size, and greatly superiour flavour, might be produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive generations. I. Low Blackberry. Trailing Blackberry. Dewberry. Rubus Canadensis. Lin. A low, trailing, prickly shrub, producing large white bios soms in May, and very large roundish-oblong black fruit in midsummer. Leaflets from three to five in number. The fruit, when in good soil, and fully exposed to the sun, is high flavour- ed, sweet, and excellent. 2. High Blackberry. Busb Blackberry. Rubus Villosus. Tor. and Gray. This is an erect growing blackberry, the stems tall, and moie or less branching. In its foliage it resembles the foregoing, but its flowers, which are v/hite, are smaller. The fruit is also smaller, rounder, not so dark coloured (being reddish-blacK), and though good, is seldom so juicy or high flavoured. There is a variety, cultivated abroad, with white fruit. Ornamental Varieties. The Double- White-Blossomed, and Double Pink-blossomed Brambles, are beautiful climbing shrubs, of remarkably luxuriant growth, which may be trained for a great length in a season, and are admirably adapted foi covering walls and unsightly buildings. The flowers are like small double roses, and are produced in numerous clusters in June, having a very pretty effect. North of New York these climbers are rather tender in severe winters. The Rose Flowering Bramble (Rubus odor atus) is a very pretty native shrub, with large broad leaves, and pleasing rose- coloured flowers, and groups well with other shrubs in oma. mental plantations. 520 THE S T RAWBERR¥. CHAPTER XXV.. THE STRAWBERRY. Fragaria (of species) L. Rosacea, of botanists. Frasier, of the French; Eidoeerpflanze, German, Jiadbezie, Dutch Pianta di Fragola, Italian ; and Fresa, Spanish. The Strawberry is the most delicious and the most wholesome of all berries, and the most universally cultivated in all gardens of northern climates. It is a native of the temperate latitudes of both hemispheres, — of Europe, Asia, North and South Ame- rica ; though the species found in different parts of the world are of distinct habit, and have each given rise, through culti- vation, to different classes of fruit — scarlet strawberries, pine strawberries, wood strawberries, hautbois, &c. The name of this fruit is popularly understood to have arisen from the common and ancient practice of laying straw between the plants to keep the fruit clean. In the olden times the vari. ety of strawberry was very limited, and the garden was chiefly supplied with material for new plantations from the woods. Old Tusser, in his " Five Hundred Points of Good Husbandry,'' points out where the best plants of his time were to be had, and turns them over, with an abrupt, farmer-like contempt of little matters, to feminine hands : — " Wife, into the garden, and set me a plot With strawberry roots, of the best to be got ; Such growing abroad, among thorns in the wood, Well chosen and picked, prove excellent good." The strawberry belongs properly to cold climates, and though well known, is of comparatively little value in the south of Europe. Old Roman and Greek poets have not therefore sung its praises ; but after that line of a northern bard, " A dish of ripe stiawberries, smothered in cream," which we consider a perfect pastoral idyl (as the German school would say), in itself, nothing remains to be wished for. We have heard of individuals who really did not, by nalure, relish strawberries, but we confess that we have always had the same doubts of their existence as we have of that of the unicorn. CTJLTURK. 52- Ripe, blushing, strawberries, eaten from the plant, or served with sugar and cream, are certainly Arcadian dainties with a true paradisiacal flavour, and fortunately, they are so easily grown that the poorest owner of a few feet of ground may have them in abundance. To the confectioner this fruit is also invaluable, communi- cating its flavour to ices, and forming several delicate preserves. In Paris a cooling drink, bavaroise a la grccque, is made of the juice of strawberries and lemons, with the addition of sugar and water. The strawberry is perhaps the most wholesome of all fruits, being very easy of digestion, and never growing acid by fer- mentation as most other fruits do. The often quoted instance of the great Linnseus curing himself of the gout by partaking freely of strawberries — a proof of its great wholesomeness — is a letter of credit which this tempting fruit has long enjoyed, for the consolation of those who are looking for a bitter concealed under every sweet. Propagation asd Soil. The strawberry propagates itselt very rapidly by runners* which are always taken to form new plantations or beds. These are taken off the parent plants early in August, and either planted at once where they are to grow, or put out in nursery beds, or rows, to get well established for the next spring planting. When the parent plants have be- come degenerated, or partially, or wholly barren, we should avoid taking the runners from such, and choose only those which grow from the most fruitful ones. In order to be sure of the latter point it is only necessary to mark the best bearing plants by small sticks pushed into the bed by the side of each when the fruit is in perfection. Some varieties, as the Prolific Hautbois, the English wood, and the Large Early Scarlet, are not liable to this deterioration, and therefore it is not necessary to select the runners carefully ; but others, as the Pine strawberries, and some of the Scarlets, are very liable to it, and if the runners are taken and planted promiscuously, the beds, so made, will be nearly barren. The best soil for the strawberry is a deep, rich, loam. Deep it must be, if large berries and plentiful crops are desired ; and the wisest course, therefore, where the soil is naturally thin, lies in trenching and manuring the plot of ground thoroughly, be- fore putting out the plants. But even if this is not necessary it should be dug deeply, and well enriched with strong manure De forehand. The best exposure for strawberries is an open one, fully ex- posed to the sun and light. * Excepting the Bush Alpines, which have no runners, and are propa gated by division of the roots. 44* 622 THE STRAWBERRY. Culture '.V rcws. The finest strawberries are always ob tsined when tlie plants are kept in rows, at such a distance apart 88 to give sufficient space for the roots, and abundance of light and air for the leaves. In planting a plot of strawberries in rows, the rows should te two fiiet apart, and the plants, of the large growing kinds, two feet from each other in the rows; of the smaller growing kinds, from one foot to eighteen inches is sufficient. The runners must oe kept down by cutting them off at least three times a year, and the ground must be maintained in good order by constant dress- ing. During the first year a row of any small vegetables may be sown in the spaces between the rows. Every autumn, if the plants are not luxuriant, a light coat of manure should be dug in between the rows ; but if they are very thrifty it must be omitted, as it would cause them to run too much to leaf. Alight top-dressing of leaves, or any good compost, applied late in the fall, though not necessary, greatly promotes the vigor of the plants, and secures the more tender kinds against the effects of an unusually cold winter. Before the fruit ripens, the ground between the rows should be covered with straw, or light new-mown grass, to keep it clean. A plantation of this kind in rows, will be found to bear the largest and finest fruit, which, being so fully exposed to the sun, will always be sweeter and higher flavoured than that grown in crowded beds. A plantation in rows is generally in full perfection the third year, and must always be renewed after the fourth year. Culture in alternate strips. A still more easy and eco- nomical mode is that of growing the strawberry in alternate strips. Early in April, or in August, being provided with a good stock of strong young plants, select a suitable piece of good deep soil. Dig in a heavy coat of stable manure, pulverizing well and raking the top soil. Strike out the rows, three feet apart, with a line. The plants should now be planted along each line about a foot apart in the row. They will soon send out runners, and these runners should be allowed to take possession of every alternate strip of three feet — the other strip being kept bare by continually destroying all runners upon it, the whole patch being kept free of all weeds. The occupied si rip or bed of runners will now give a heavy crop of strawber- ries, and the open strip of three feet will serve as an alley from which to gather the fruit. After the crop is over, dig and pre- pare this alley or strip for the occupancy of the new runners for the next, season's crop. The runners from the old strip will now speedily cover the new space allotted to them, and will per- haps require a partial -thinning out to have them evenly dis- tributed. As soon as this is the case, say about the middle of FEB TILE AND BARKEN PLANTS. 5^3 August, dig under the whole of the old plants with a light coa, of manure. The surface may he then sown with turnips or spin, age, which will come olF before the next season of fruits. In this way the strips or beds, occupied by the plants, are re. versed every season, and the same plot of ground may thus bs continued in a productive state for many years. Both of the above modes are so superior to the common one of growing them more closely in beds, that we shall not give any directions respecting the latter. It may be remarked that the Alpine and European Wood strawberries will do well, and bear longer in a rather shaded situation. The Bush-Alpine, an excellent sort, having no runners, makes one of the neatest borders for quarters or beds in the kitchen garden, and produces considerable fruit till the season of late frosts. If the May crop of blossoms is taken off, they will give an abundant crop in September, and they are, therefore, very desirable in all gardens. To accelerate Ike ripening of early kinds in the open garden it is only necessary to plant rows or beds on the south side of a wall or tight fence. A still simpler mode, by which their ma- turity may be hastened ten days, is that of throwing up a ridge of soil three feet high, running east and west, and planting it in rows on the south side. (The north side may also be planted with later sorts, which will be somewhat retarded in ripening.) The best early sorts for this purpose are Duke of Kent, and Large Early Scarlet. Slaminate and Pistillate Plants. — A great number of experi. ments have been made, and a great deal has been written lately, in this country, regarding the most certain mode of producing large crops of this fruit. On one hand it is certain that, with the ordinary modes of cultivation, many fine kinds of strawberries have disappointed their cultivators by becoming barren ; on the other, it is equally certain, that, by the mode of cultivation prac- tised at Cincinnati, large crops may be obtained every year. The Cincinnati cultivators divide all Strawberries into two classes, e! aracterized by their blossoms. The first of these they c-.ll sfaminate (or mah ). from the stamens being chiefly deve- loped ; the s; eor.d are called pistillate (or funale), from the pistils b( ing chii fly d< v< lop< d. The firsl class, to which belong various sorts, as Keen's Seed- ling, British Queen, etc., usually in this climate bear uncertain crops, from the fact that only a part of the blossoms develop the pistils sufficiently to swell into perfect fruit. The second class, to which belong various other sorts, such as Hover's Seedling, Black Prince, etc., producing only pistil-bear- ing flowers, do not set fruit at all when grown quite apart by themselves ; but when grown near a proper number of staminate olanu so as to be duly fertilized by them, they bear much larger 024 THE STRAWUEllRr. crops, ol much more perf< ct berries, than can be produced ir. this climate in any other way. This is no longer a mailer of theory, for the market of Cincin- nati, in which are sold six thousand bush< Is of strawberries annu- ally, is supplied more abundantly and n gularly than perhaps any other in the world, by this very mode of culture. In planting strawberry beds, it is important, therefore, to the cultivator, to know which are the staminate, and which the. pistil- late, varieties — as they are found to be permanent in these charac- ters. We have, accordingly, designated these trails in the de- scriptions ol the varieties which follow. Upon the relative proportion of staminate to pistillate plants, cultivators are not absolutely agreed. Where, however, such hardy sorts as the Large Early Scarlet, or the Duke of Kent, are chosen for staminaies, it is sufficient to plant one-fourth as many of these as of pistillates, to insure a full crop of the latter. When staminate sorts, like Keen's Seedling, or like less hardy kinds, are chosen, then the proportion should be one-third to two-thirds of pistillates. Thus, in planting in the alternate strip mode, let every twelve feet of each strip be planted with Hovey's Seedling, (pistillate.) and the succeeding four feet with Large Early Scarlet. A very little trouble, bestowed when the runners are extending across the open spaces, will preserve the proportion good from year to year. The appearance of a plat, planted in this way, will be as follows : S representing staminate, and P pistillate, varieties. In planting in beds, the same cours e may be adopted, s ^ ^ o r » what is perhaps better, every third or fourth bed s e s may be entirely staminate, and the rest pistillate sorts p p p (the beds in this case being supposed to be s ; de by p p p side). P P P Nothing is easier than to distinguish the two classes p p p °^ strawberries when in blossom. In one, the stami- p p p nate, the long yellow anthers (a), bearing the fine dust p p p or pollen, are abundant ; in the other, the pistillatr, P P p only the cluster of pistils (b), looking like a very minute s s s green strawberry, is visible — (that is to the common ^ s s observer, for the wanting organs are merely rudiiuen- s s s tor^, and not developed). Fig. 211. Strawberry Blossoms, h a i n — 'a 3 Perfect blossom. Staminate blossom. Pistillate blossom SCARLET STRAWBERRY. T)25 Besides these, there is really a third class, quite distinct, the Blossoms of which are regularly hermaphrodite, or perfect, in themselves, and which always bear excellent crops — though not ftprhaps so large as some of the most prolific of the pistillates do when fertilized. To this belong the common English Wood Straw- berries and the Alpines. Hence, these old inhabitants of the pinions have, from their uniform productiveness, long been favourites with many who have not understood the character and habits of the larger staminate and pistillate varieties. Fig. 21 \ [d) shows the blossom of this class of strawberries. Varieties. — The varieties of this fruit are very numerous, indeed quite unnecessarily so for all useful purposes. They have chiefly been originated abroad within the last thirty years. The different species from which the varieties have been raised, have given a character to certain classes of Strawberries, pretty distinctly marked. Thus, from our own Wild Straw- berry, or Virginia Scarlet, as it is called abroad, have origin- atod the Scarlet Strawberries; from the Pine or Surinam Strawberry has been raised the class called Pines. From the common Wood Strawberry of Europe, another class, comprising the Woods and Alpines. Beside, there are the Hautbois, from a sort, a native of Bohemia, the Chili Strawberries, from South America, the Green Strawberries, and the Black Strawberries. Of these the Pines and the Scarlets are the largest and highest flavoured. The Wood and Alpine Strawberries are valuable for bearing a long time, and parting freely from the hull oi stalk, in picking. 626 THE STRAWBERRY. Class I. Scarlet Strawberries. [Flowers srr.all. Leaves rather long, of thin texture, and rather li<*ht colour, with sharp serratures ; the fruit of a bright colour, and a sub-acid flavour : the seed sunk in ridged intervals. Fruit medium or large, acid or sub-acid.] 1. Bishop's Orange. § Bishop's New. Orange Hudson Bay r A handsome and very highly flavoured variety, which has proved of the finest quality, in the Middle States, when planted in rich, deep, sandy soils. The fruit is a beautiful light scarlet, somewhat approaching orange — of large size, very regularly shaped, conical, borne in la^ge clusters lying on the surface. Flesh firm. Flavour very hitjh. Leaves hairy. Ripens rather late, and bears well. Pistillate. 2. Black Roseberry. Thomp. A good, nearly round Strawberry, of rather large size, and a fine, dark, purplish-red colour. Flesh firm, with an excel- lent, rather peculiar flavour. Only a moderate bearer. 3. Dundee. § A capital Scotch variety, extensively cultivated here, and esteemed for its great productiveness and hardiness. Leaves very long, foot-stalks and fruit also, supported on long stalka in large clusters. Fruit pretty large, roundish oval, regularly formed, and of a fine light scarlet. Flesh firm, and of a rich acid flavour. It ripens pretty late — at the same season as the Hudson Bay. Pistillate. 4. Duke of Kent's Scarlet. Thomp. Austrian Scarlet, Lind. Globe Scarlet. Nova Scotia Scarlet. Early Prolific Scarlet, &c. We have long cultivated this, which is the earliest of all Strawberries. The fruit is rather small, and the sort is alto- gether inferior to the large Early Scarlet which ripens a week later. Still, it is valuable where the earliest fruit is desired Fruit small, varying from roundish, to long conical ; bright scarlet : flavour sharp and good. Ripens here in the middle pr last of May. Flowers staminate. SCARLET STRAWBERRIES. W7 ft. Grove End Scarlet. Thomp. Atkinson Scarlet. A very handsome English Strawberry, but not esteemed here so much as the Large Early Scarlet. Leaves very widely serrated. Fruit of medium size, very bright vermillion scarlet, glcbular and flattened. Seeds slightly imbedded. Flesh of a pleasant, mild flavour. Ripens pretty early. Staminate. 6. Hudson's Bay. Thomp. Hudson. I American Scarlet, {of some.) Late Scarlet. | York River Scarlet. etc. The Hudson Strawberry is perhaps more celebrated than any other for the markets of Philadelphia and New-York. Its great firmness enables it to bear carriage well, and its deep acid flavour, and the late season at which it ripens, have made it the most popular sort for preserving. Fruit pretty large, ovate (with a neck), of a rich dark shining red. Seeds deeply imbedded. Flesh very firm, of a high, but brisk acid flavour. It should therefore be allowed to hang late Ripens late, after most of the scarlets are gone. Hudson's Bay 7. Large Early Scarlet. Pom. Man. The finest of all very early Strawberries, a regular, very abundant, and excellent bearer and indispensable in every gar- den. The flowers generally perfect It is an American va- riety, the leaves rather broad, and the flowers larger than the most of its class. It is so superiour to the Old Scarlet as to entirely supersede it wherever known. Fruit pretty large, roundish ovate, regularly formed, hand- some light scarlet, seeds deeply imbedded. Flesh tender, of a rich, excellent flavour. Ripens before all the other sorts, but Duke of Kent's Scarlet. Staminate. 8. Methven's Scarlet. Thomp. Methven Castle. Southampton Scarlet. Warren's Seedling. An immense fruit, but hollow and of rather coarse flavour. The leaves are very broad. Fruit of the largest size, roundish or cockscomb shaped, rather dull scarlet. Flesh soft, and of in- different flavour. Seeds not deeply imbedded. Ripens at me« dium season. 528 PINE STRAWBERRIES. [About Philadelphia, this sort was, a year cr two ago, pretty generally cultivated as the Keen's Seedling, a very different fruit.] 9. Melon A very good Scotch variety of dwarfish habit, and quite pro- ductive. Fruit of medium size, roundish, of very darkish co- lour ; flavour rich and good. 10. Old Scarlet. Thomp, Original Scarlet. Scarlet. Virginia Scarlet. Early Scarlet. This is the common wild strawberry of this country, and is the type of the class. It is here quite supplanted by the Large Early Scarlet. Fruit roundish-conical, bright scarlet, and deeply imbedded ; flesh of good flavour. It ripens pretty early, three or four days after the Large Early Scarlet. Staminate. 11. ROSEBERRY. Aberdeen. Roseberry. Scotch Scarlet. A very good Strawberry not so much liked here as the Dun- dee, another Scotch variety. The fruit-stalks are short. It ripens gradually in succession, with a very short neck, dark red. Flesh firm, of tolerably good flavour. Ripens at a me- dium season. Flowers pistillate. Class II. Pine Strawberries* [Flowers large, leaves rather broad, dark green with obtuse serrature*, seeds prominent, on a smooth surface, fruit large, rich and sweet.] 12. Black Prince. Thorp. Black Imperial. The Black Prince which we imported a few years since from England, proves a variety of rare merit for this climate. The plants are very hardy, the fruit very handsome and large, al- ways very dark polished red — almost black, roundish, or ovate * We include in this class the small class of Black Strawberries of the English authors, which we do not think need really be considered ciis- linct from the Pines, to which they have so much affinity. PINE STRAWBERRY. 529 depressed ; seeds slightly imbedded ; flesh firm, very rich and high flavoured. It always bears heavily almost without care with us. It is highly worthy of a general trial in different sec tions of the country. Floweis pistillate. 13. Brewer's EivirEROR. A recent English variety. It may be compared in size and flavour to Keen's Seedling, with the great superiority for our climate, of being quite hardy and an abundant bearer. Fruit large, ovate, dark red, excellent. Medium season. Staminate. 14. Downton. Thomp. Knight's Seedling. A very rich flavoured late Strawberry, but so uncertain ir. its crops as to have been nearly abandoned by our cultivators. The leaves are small and light green, but with the coarse ser- ratures of this class. Fruit-stalks very long and upright. Fruit pretty large, with a neck, ovate, or cockscomb-shaped, dark purplish scarlet ; grains not deeply imbedded; flesh firm, very rich and aromatic. P'lowers staminate. 15. Elton. Thomp. Elton Seedling. Lind. A vorv delicious, and very late Strawberry, ripening some time after most varieties have passed by. The plants are ra- ther tender, and north of Philadelphia, require a slight covering of straw in winter, which the amateurs will not grudge so excel! nt a sort. Leaves rather smaller and paler than in most of tins class. Fruit large, ovate, most frequently cockscomb-shaped ; glossy, light red at first, but when fully ripe, dark red : flesh rathei firm, with a veiy rich flavour. Flowers staminate. 45 630 fHE 5TRAWBERUT. 16. Hovet's Seedlikg. § Ifov. Mag. This splendid Strawberry was raised, in 1834, by Messrs. Ilovey, seedsmen, of Boston, and is undoubtedly, for this climate, one of" the finest of all varieties. The vines are onusually vigor- ous and hardy, producing very large crops, and the fruit is al- ways of the largest size and finely flavoured. It is well known at the present moment throughout all the states, and has every- where proved superior, for all general purposes, to any othei large-fruited kind. The leaves are large, rather light green, and the fruit-stalk long and erect. Fruit very large, roundish oval, or slightly conical, deep shining scarlet, seeJs slightly imbedded ; flesh firm, with a rich, agreeable flavour. It ripens about the medium season, or a few days after it. Flowers pistillate. PINE STRAWBRR.tlES S31 17. Keen's Seedling. Thomp. Keen's Black Pine. Murphy's Child. This Strawberry, raised in 1821 by Keen of Isloworth, the celebrated English strawberry grower, has, ever since its intro- duction, enjoyed in England the highest reputation for produc- tiveness and excellence. In this country, though of the finest quality, it proves too tender for general cultivation, and haa been supplanted by Ross' Phoenix, a perfectly hardy sort, fully equal to it, and by Hovey's Seedling. Fruit very large, roundish, usually a little depressed, often coeksccmb-shaped, dark purplish scarlet, surface polished, seeds slightly imbedded, flesh firm, with a rich, high flavour. It ripens pretty early. Spurious sorts, especially the Methven Scarlet, are often sold for this, in this country. Staminate. 18. Myatt's British Queen. Thomp. The largest, finest, and most productive, of all the new Straw- berries that have lately been originated in England. The fruit is borne on tall footstalks, and tne leaves are large. Its quali- ties for general culture are not generally tested yet in different parts of the country ; but unfortunately it proves rather tender in our winters. Fruit of monstrous size, roundish, occasionally of cockscomb shape, rich scarlet colour, flavour rich and excellent. It ripena pretty early. Flowers staminate. 19. Myatt's Pine. Thomp. A very large and splendid fruit of the richest flavour, but difficult of cultivation and usually a shy bearer. It requires a deep rich soil, rather light and warm, and the bed to be re- newed every year. The fruit is large, round, bright scarlet, supported high, on stout footstalks. Flowers staminate. 20. Myatt's Deptford Pine.§ The Deptford Pine is a superb new English variety which we have just proved in this country. It is quite hardy, far more so than the British Queen, and will therefore be much more es- teemed here. The leaves are very downy underneath ; the fruit is of extraordinary size, wedge shaped, of a clear bright 6carlet. Flesh firm and solid, with a rich and excellent flavour. Ripens at the medium season, and is likely to proVe hardy and productive. Flowers staminate. 582 the strawberry. 21. Myatt's Eliza. One of the new sorts, second-rate in flavour, but.iardy, though the plants make few runners. Fruit large, handsome and juicy. 22. Prince Albert. A very large and showy new English variety and a good bearer, but of second rate flavour as compared with Ross' Phoe- nix or Hovey's Seedling. Fruit of the largest size, ovate, rich scarlet; flesh rather soft and not high flavoured. Staminate. 23. Old Pine, or Carolina. Thomp. Pine Apple. Carolina. Old Scarlet Pine. Old Carolina. Blood Pine. Grandiflora. The Old Pine or Carolina Strawberry is believed to have been carried from Carolina to England many years ago, and nearly all this class of strawberries have been directly or indi- rectly raised from it. It is one of the very richest flavoured sorts. Still, it is only rarely seen in our gardens, as it requires a rich soil and a considerable degree of care to get crops of fruit. Fruit large, conical, with a longish neck, sometimes cocks- comb shaped ; uniform bright scarlet, grains slightly imbedded ; flesh solid, juicy, and very rich in flavour. Ripens at the mid- dle of the season. Flowers staminate. PINE STRAWBERRIES. 24. Ross' Phcenix. 535 Ross' Phcenix appears to be suited only to particular soils, la such, it certainly has all the good qualities of the celebrated Keen's Seedling, and is more hardy than that excellent old varie- ty. It appears to demand a deep loamy soil ; in such we have seen this sort succeed with the commonest culture, and produce fine crops of truly splendid fruit in gardens where the finest English Pines generally failed with much greater care. It is a native seedling, raised in 1837, by Mr. Alexander Ross, of Hudson, N. Y., from the Keen's Seedling, which it most resem- bles, but the leaves are broader, very dark green, with very coarse serratures, and lie close to the ground. The clusters of fruit are very large. Fruit very large, generally cockscomb-shaped, or compressed, 45* 534 THE STRAWBERRY. of a very dark purplish red, with a polished surface. Flesh firm, of the richest pine flavour. Ripens about the medium season. Flowers staminate. 25. Swainstone's Seedling. Thomp. A new variety, from England, which fruited well in this country last season, and gives promise of being a very hardy and valuable sort. It ripens quite early, but the fruit matures a long time in succession, and sometimes a second crop is borne in autumn. It grows very strongly, the foliage and flowers are large, and the footstalks long. Fruit large, ovate, of a beautiful light, glossy scarlet, flavour very delicious. Staminate. Class III. Alpine, and Wood Strawberries. [Flowers rather small. Leaves quite small, light green, and quite thin. Fruit small, roundish in the Wood Strawberries, and conical in the Al- pines, parting more readily from the stalk than other sorts, with very tender 8weet flesh.] 26. Red Wood. Thomp. English Red Wood. Common Rouge. Des Bois a Fruit Rouge. This is the wild strawberry of Europe (F. vesca), long more commonly cultivated in ou: gardens than any other sort, and still, perhaps, the easiest of cultivation, and one of the most desirable kinds. It always bears abundantly, and though the fruit is small, yet it is produced for a much longer time than that of the other classes of strawberries, and is very sweet and delicate in flavour. Flowers always perfect. Fruit red, small, roundish-ovate. Seeds set even with the surface of the fruit. It ripens at medium season. 27. White Wood. Thomp. This is precisely similar in all respects to the foregoing, ex cept in its colour, which is white. It ripens at the same time. 28. Red Alpine. Thomp. Red Monthly Strawberry. Des Alpes a Fruit Rouge. Des Alpes de Tous les Mois a Fruit Rouge, &c. The common Red Alpine or monthly bearing strawberry, a native of the Alps, and succeeds well with very trifling care in this country. The A. pines always continue bearing from iurje till November ; but a vary fi ue autumnal crop is secured, HAUTBOIS STRAWBERRIES. 535 oy cutting off" all the spring blossoms. The plant resembles the Red Wool, and the fruit is similar in llavou. and colour, but iong-conical in form. Flowers always perfect. 29. White Alpine. Thomp. White Monthly, Des Alpes a i'ruit Blanc. Des Alpes de tous las mois a Fruit Blanc, &c. Precisely similar to the Red Alpine, except in colour. Fruit conical, white. 30. Red Bush Alpine. § Thomp. Monthly, without Runners. Buisson. Commun sans Filets. Des Alpes sans Filets The Bush Alpines are remarkable among strawberries for their total destitution of runners. Hence they always grow in neat compact bunches, and are preferred by many per- sons for edging beds in the kitchen garden. The fruit is coni- cal, and the whole plant, otherwise, is quite similar to common Alpines. We think it one of the most desirable sorts, and it bears abundantly through the whole season. The Bush Al- pines were first introduced into the United States by the late Andrew Parmentier, of Brooklyn. To propagate them the roots are divided. Flowers always perfect. 31. White Bush Alpine. § Thomp. White Monthly, without Runners. Buisson des Alpes Blanc, &c. This differs from the foregoing only in the colour of the fruit, which is conical and white. Class IV. Haulbois Strawberries.* [Leaves large, and crumpled, pale green, supported on tall stalks. Frui. •talk tall and erect. Fruit, pj le at first, dull purplish at maturity.] 32. Prolific, or Conical. § Thomp. Musk Hautbois. Double Bearing French Musk Hautbois. Caperon Royal Caperon Hermaphrodite. • Haut-bois, literally high-wood, that is, wood strawberries with bigi leaves tad fruit stalks. 636 THE STRAWBERRY. This is a cap.tal variety, and the only one of this class that we consider worth cultivating here. Its strong habit, and very large, usually perfect, (lowers, borne high above the leaves, distinguish it. The fruit is very large and fine, dark coloured, with a peculiarly rich, slightly musky flavour. It bears most abundant crops. Fruit large, conical, light purple in the shade dark blackish purple in the sun, seeds prominent, flesh rathei firm, sweet and excellent. It ripens tolerably early, and some- times gives a second crop. Staminate. The Common IIahtp.ois, Globe, Large Flat, &c, aro scarcely worthy of cultivation here. Class V. Chili Strawberries. [Originally from Chili. The leaves are very hairy, the leaflets thick and obtusely serrated ; the fruit of monstrous size, pale colour, and rather in- sipid flavour. They are too tender to withstand our cold winters well.] 33. True Chili. Thomp. Patagonian. Greenwell's new Giant. Greenwell's French. Fruit very large, bluntly conical or ovate, dull red, seeds dark brown, projecting, flesh very firm, hollow-cored, of a rather inditferent, sweet flavour. Ripens late. 34. Wilmot's Sitekb. Thomp. An English s°erlling, raised from the foregoing — very showy in size, but indifferent fruit and a poor bearer. Fruit roundish, sometimes cockscomb shaped, surface pale scarlet, polished, seeds projecting, flesh hollow and of only tolerable flavour. Medium season. 35. Yellow Chili. Thomp. Fruit very large, irregular in form, yellow with a brown cheek, seeds slightly imbedded. Flesh, very firm, rather rich. Class VI. Green Straiolcrnes. [Little valued or cultivated, being more curie us than good. They rosem ble, in general appearance, the Wood strawbenies. Le ives light ureen, much plaited. Flesh solid. There are several ^orts grown by the French, bur the following is the only one of any value, and it is a shy bearer.] THE MELON. 537 36. Green Strawberry. Thomp. Green Pine. Fraisier Vert. Green Wood. Powdered Pine. Green Alpine. Fruit small, roundish or depressed, whitish green, and at ma. turity, tinged with reddish brown on the sunny side. Flesh solid, greenish, very juicy, with a peculiar, rich, pineapple flavour. Ripens late. Selection of Ike finest strawberries for a small garden. Large Early Scarlet, Hovey's seedling, Black Prince, Hudson's Bay, British Queen, Prolific Hautbois, Red, and White Alpine. Selection of sure bearing and very hardy kinds for the North, Large Early Scarlet, Hovey's seedling, Black Prince, Prolific Hautbois, Red Wood, White Wood. Varieties requiring care, but very fine in deep rich soils. Bish- op's Orange, Elton, Myatt's Pine, Old Pine, Downton. CHAPTER XXVII. Cucumis Melo, L. Cucurbitacece, of botanists. Melon, of the French ; Melon a. German ; Meleon, Dutch ; Melone, Italian; and Melon, Spanish. The Melon (or musk melon) is the richest and most luscious of all herbaceous fruits. The plant which bears this fruit is a trailing annual, supposed to be a native of Persia, but which has been so long in cultivation in all warm climates that it ia quite doubtful which is its native country. The climate of the Middle and Southern States is remarkably favourable for it — indeed far more' so than that of England, France, or any of the temperate portionsof Europe. Cons quent- ly melons are raised as field crops bv market gardeners, and in the month of August the finest citrons or green-fleshed melons may be seen in the markets of New York and Philadelphia in immense quantities, so abundant in most seasons as frequently to be sold at half a dollar per basket, containing nearly a bushel of the fruit. The warm dry soils of Long Island and New Jersey are peculiarly favourable to the growth of melons, and even at low prices the product is so large that this crop is one of the most, profitable. Culture. — The culture of the melon is very easy in all, ex- cept the most northern portions of the United Stares. Early in May, a piece of rich, light soil is selected, well manured and thorouglily dug, or prepared by deep ploughing and ha "rowing, 538 THE MELON. [Tills are then narked out, six feet apart each way. These lulls are prepared by digging a foot deep, and two feet across, which are filled half full of good, well-rotted manure. Upon the latter are thrown three or four inches of soil, and both ma nure and soil are then well mixed together. More soil, well pulverized, is now thrown over the top, so as to complete the hill, making it three inches higher than the surface. Upon this, plant eight or ten grains of seed, covering them about half an inch deep. When the plants have made two rough leaves, thin them so as to leave but two or three to each hill. Draw the earth nicely around the base of the plants with the hoe. And to pre. vent the attack of the striped cucumber bug (Ga/creuca vittala), the great enemy of the melon and cucumber plants, sprinkle the soil just beneath the plants, as soon as they come up, with guano. The pungent smell of this manure renders it an effect- ual protection both against this insect and the cucumber jle.a beet'e, a little black, jumping insect, that also rapidly devours its leaves in some districts ; while it also gives the young plants a fine start in the early part of the season. As soon as the runners show the first blossom buds, stop them, by pinching out the bud at the extremities. This will cause an increased production of lateral shoots, and add to the size of the fruit. Nothing more is necessary but to keep the surface free from weeds, and to stir the soil lightly with the hoe, in field culture. In gardens, thinning the fruit, and placing bits of slate, or blackened shingles under each fruit, improve its size and flavour. To retain a fine sort of melon in perfection, it should be grown at some distance from any other sort, or even from any of the cucumber family, otherwise the seeds of the next gene- ration of fruit will be spoiled by the mixture of the pollen. Varieties. — More than seventy varieties are enumerated in the catalogue of the London Horticultural Society's garden, but many of these do not succeed without extra care in this coun- try, which their quality is not found to repay. Indeed what is popularly known as the Citron melon, one of the finest of the green fleshed class, is the greatest favourite with all Ameri- can gardeners. It is high flavoured, uniformly good, very productive, and in all respects adapted to the climate. Melons may be divided into three classes — the Green-Fleshed, as the citron, and nutmeg ; Yellow-Fleshed, as the cantelopes ; and Persian Melons, with very thin skins and the most melting honey -like flesh, of delicious flavour. The Green-Fleshed melons are of very rich flavour and roundish form ; the Yellow. Fleshed are large, usually oval, and of second rate flavour: CREF.N-FLESHED MELONS. 539 the Persian melon, the finest of all, but yet scarce with us, re- quiring much care in cultivation, and a fine warm season.* Class I. Green- Fleshed Melons. 1. Citron. This is much the finest melon for general cul ture. Fruit rather small, roundish, flattened at the end, regu- larly ribbed and thickly netted ; skin deep green, becoming pale greenish yellow at maturity ; rind moderately thick, flesh green, firm, rich, and high flavored. Ripens pretty early and bears a long time. 2. Nutmeg. An old variety, often seen impure, but when in perfection, very melting and excellent. Fruit as large again as the foregoing, roundish oval ; skin very thickly netted, pale green, slightly but distinctly ribbed ; rind rather thin, flesh pale green, very melting, sweet and good, with a high musky flavour. Medium season. 3. Franklin's Green-Fleshed. Very excellent and pro- ductive. Fruit rather large, roundish ; skin very slightly net- ted, greenish yellow when ripe ; flesh green, exceedingly ten- der and rich. 4. Improved Green-Flesh. A new English variety, of ex- quisite flavour. Fruit pretty large, roundish, not ribbed, slight * We hone to see the Persian melon more common in our gardens, as its exquisite flavour richly repays the additional care it requires It almost always requires in this country the aid of a slight hot-bed to for- ward the plants in the spring, and needs the use of the glass frequently' oven in summer, during- cold nights and stormy weather. The follow- ing treatment will produce fine Persian melons in this latitude, and south of this probably less care will ')e necessary. About the middle of April prepare a slight hot-bed, not more than thiee feet wide, and as long as maybe desired. Cover the manure of the hot- bed with a mixture of two thirds fresh loamy soil taken from just below the turf o \ the road sides, and one third sand, mixing with the whole guano, or p geon dung — the best manure for the melon, at the rate of half a peck of guano, or a peck of pigeon dung, to a bed ten feet long. Give the plants as much air as possible, consistent with vigorous growth, till the last of June — taking off the sashes altogether during a few hours in the middle of very warm bright days. All this time the soil must be kept pretty moist by frequent watering, which should be applied on the surface ot the ground, and not over the leaves of the plants. After the first of July, if the summer is a warm one, the glass may be taken off almost entirely during the day — or only restored to it in cold stormy weather, or in sudden changes of temperature. If the season should not be as warm and fine as ordinary, the beds may be kept partially cov- ered to ripen the fruit. It should be borne in mind that the Persian melon requires a very dry, warm atmosphere, and a very moist soil. In Persia the beds are irrigated by small streams of water running between them, and when it is practicable this should be put in practice here, or atherwise cha «oil should be regularly watered. It is best to lay some light branches ever the surface, on which to train the vines. 540 THE MELON. ly netted ; skin thin, pale yellow at maturily ; flesh thick, green, and of very delicious flavour. 5. Beechwood. One of the very best of this class. Fruit of medium size, oval, netted, skin greenish yellow ; flesh palo green, rich and very sugary. Ripens early. Class II. Yellow, or Orange- Fleshed Melons. 6. Early Cantelotjp. Early and productive — its chief merits. Fruit small, nearly round, skin thin, smooth, ribbed nearly white ; flesh orange colour, of sweet and pleasant fla- vour. The first melon ripe. 7. Netted Canteloup. The best flavoured of this class, often quite rich. Fruit rather small, round, skin pale green, closely covered with net-work ; flesh dark reddish-orange, fla- vour sugary and rich. 8. Black Rock (or Rock Canteloup). A very large melon, frequently weighing 8 or 10 pounds, and of pretty good flavour. Fruit round, but flattened at both ends, covered with knobs or carbuncles ; skin dark green, thick ; flesh salmon coloured, sweet, but not rich. Ripens rather late. Class III. Persian Melons. 9. Ketsing. One of the very finest and most delicate fla voured of melons. Fruit rather large, egg-shaped, skin paid lemon colour, regularly netted all over ; flesh nearly white, high flavoured, and " texture like that of a ripe Beurre pear." 10. Green Hoosainee. One of the best for this climate, and bears well. Fruit egg-shaped, of medium size, skin light green, netted ; flesh pale greenish white, tender and abounding with sugary, highly perfumed juice. Seeds large. 12. Sweet Ispahan. The most delicious of all melons. Fruit large oval; skin nearly smooth, deep sulphur colour; flesh greenish white, unusually thick, crisp and of the richest and most sugary flavour. Ripens rather late. 13. Large Germek. Early, good bearer, and very excel- lent. Fruit of large size, roundish, flattened at the ends, and ribbed, skin green, closely netted ; flesh greenish, firm, juicy, rich and high flavoured. Besides the foregoing there are Winter Melons from the South of Europe, very commonly cultivated in Spain, which, if ■uspended in a dry room, may be kept till winter. The Gbeeh THE WATER-MELON ft4l Valencia and the Dampsha are the three principal sons ; they are oval, skin netted, flesh white, sugary and good. CHAPTER XXVIII. THE WATER-MELON. Cucurbita citrullus, L. Cucurbitacece, of botanists. Pasteur > of the French ; JVasser Melone, German ; Cocomero, Italian The water-melon is a very popular and generally cultivated fruit in this country. The vine is a training annual of the most vigorous growth, and the fruit is very large, smooth, and green, with a red or yellow core. Though far inferior to the melon in richness, its abundant, cooling juice renders it very grateful and refreshing in our hot midsummer days. Immense fields of the water-melon are raised in New Jersey and Long Island, and their culture is very easy throughout all the middle and southern states. The cultivation of the water-melon is precisely similar to that of the melon, except that the hills must be eight feet apart. The finest crops we have ever seen, were grown upon old pieces of rich meadow land, the sod well turned under with the plough at the last of April, and the melons planted at once. The following are its best varieties. 1. Imperial. A remarkably fine flavoured and very pro- ductive sort, from the Mediterranean. Fruit of medium size, nearly round. Skin pale green and white, marbled, rind re- markably thin, flesh solid to the centre, light red, crisp, rich, and high flavoured. Seeds quite small, light brown. 2. Carolina. The large common variety. Fruit very large, oblong, skin dark green and white marbled, rind thick, flesh deep red, hollow at the centre, sweet and good, seeds large black. There is also a sub-variety with pale yellow flesh and white seeds. 3. Spanish. A rich and very excellent water-melon. Fruit large, oblong; skin very dark blackish-green, slightly marbled, rind moderately thick, flesh red, solid, rich, and very sweet. The Citron Water-Melon is a small, round, pale green, marbled sort, ripening late, and esteemed by many for pre. sen ing. 64V THE OR-AKOE. CHAPTER XXIX. The Orange Family. Citrus, L. Aurantiacea. of botanists. The Oronge family includes the common orange, [Citrtu auranlium ;) the Lemon, (C limonum ;) the Lime, (C. limctta ;) the Shaddock, (C. decumana ;) and the Citron, (C. Medica } ) all different species, with the same general habit. The Orange, a native of Asia, is the most attractive and beautiful of fruit trees, with its rich, dark evergreen foliage, and its golden fruit ; and it may well therefore enioy the repu- tation of being the golden apple of the Hesperides. When to these charms we add the delicious fragrance of the blossoms, sur- passing that of any other fruit tree, it must be conceded that, though the orange must yield in flavour to some other fruits, yet, on the whole, nothing surpasses an orange grove, or orchard, \n its combination of attractions — rich verdure, the delicious aroma of its flowers, and the great beauty of its fruit. • The south of Europe, China, and the West Indies, furnish the largest supplies of this fruit. But it has, for a considerable time, been cultivated pretty largely in Florida, and the orange groves of St. Augustine yield large and profitable crops. In- deed, the cultivation may be extended over a considerable por- tion of that part of the Union bordering on the Gulf of Mexico; and the southern part of Louisiana, and part of Texas, are highly favorable to orange plantations. The bitter orange hag become quite naturalized in parts of Florida, the so-called wild orange seedlings furnishing a stock much more hardy than thos^ produced by sowing the imported seeds. By continually sowing the seed of these wild oranges, they will furnish stocks suited to almost all the Southern States, which will in time render the better kinds grafted upon them, comparatively hardy. North of the latitude, where, in this country, the orange can be grown in groves, or orchards, it may still be profitably cub tivated with partial protection. The injury the trees suffer from severe winters, arises not from their freezing — for they will bear, without injury, severe frost — but from the rupture ol sap-vessels by the sudden thawing. A mere shed, or covering of boards, will guard against all this mischief. Accordingly, towards the south of Europe, where tbo climate is prettv severe, the orange is grown in rows against stone walls, or banks, in terraced gardens, or trained loosely against a sheltered trellis; and at the approach of winter they are covered with a slight moveable shed or frame of boards. In ni'ld weather, the sliding ITS CULTURE. 543 doors are opened and air is admitted freely- -if very severe, a few pots of charcoal are placed within the enclosure. This covering remains over them four or five months, and in this way the orange may be grown as far north as Baltimore. Soil and Cultuke. — The best soil for the orange is a deep rich loam. In propagating them, sow, early in the spring, the seeds of the naturalized or wild bitter orange of Florida, which gives much the hardiest stock. They may be budded in the nursery row the same season, or the next, and for this purpose the earliest time at which the operation can be performed (the wood of the buds being sufficiently firm), the greater the sue- cess. Whip, or splice grafting, may also be resorted to early in the spring. Only the hardiest sorts should be chosen for or- chards or groves, the more delicate ones can be grown easily with slight covering in winter. Fifty feet is the maximum height of the orange in its native country, but it rarely forms in Florida more than a compact low tree of twenty feet. It is better therefore to plant them so near as partially to shade the surface of the ground. Insects. — The orange plantations of Florida have suffered very severely within a few years, from the attacks of the scale insect (Coccus Hispcridum), which, in some cases, has spread over whole plantations and gradually destroyed all the trees. It is the same small, oval brownish insect so common in our greenhouses, which adheres closely to the bark and under side of the leaves. All efforts to subdue it in Florida have been nearly unavailing. A specific, however, against this insect has lately been dis- covered in England. It is the use of the common Chamomile. It is stated that merely hanging up bunches of fresh chamo- mile herb in the branches, destroys the scaled insect, and that cultivating the plants at the roots of the trees is an effectual preventive to the attacks of this insect. Where the bark and leaves are much infested, we recommend the stem and branches to be well washed with an infusion of fresh chamomile in ■water, and the foliage to be well syringed with the same. Re- peating this once or twice, will probably effectually rid the trees of the scaled insect. Another very excellent remedy for this and all other insects that infest the orange, is the gas liquor, of the gas works, largely diluted with water, and showered over the leaves with a syringe or engine. As this liquor varies in strength and is sometimes very strongly impregnated with ammonia, it is difficult to give a rule for its dilution. The safest way is to mix some, and apply it at first to the leaves of tender plants; if too strong, it will injure them ; if properly diluted it promotes vegetation, and estroys all insects. Varieties. — From among the great, number of names thai 544 ORANGES. figure in the European catalogues, we select a few of those really deserving attention in each class of this fruit. I. THE ORANBE. The Orange (Oranger, French ; Pomeranze, German; Arancio, Italian; and Naranja, Spanish) is on the whole the finest trea of the genus. Its dark green leaves have winged foot-stalks, its fruit is round with an orange coloured skin. It is one of the longest lived fruit trees, as an instance of which we may quote the celebrated tree at Versailles, called "the Grand Bourbon," which was sown in 1421, and is at the present time in existence, one of the largest and finest trees in France. The fruit of the orange is universally esteemed in its ripe state. The bitter orange is used for marmalades ; 'he green fruits, even when as small as peas, are preserved, and used in various ways in confectionary ; the rind and pulp are used in cooking ; and the orange flowers distilled, give the orange flower water, so highly esteemed as a perfume and in cookery. Besides the common sweet orange, the most esteemed sorts are the Maltese, and the blood-red, both of excellent flavour with red pulp. The Mandarin Orange is a small, flattened fruit, with a thin rind separating verv easily from the pulp, frequently parting from it of itself, and leaving a partially hol- low space. It comes from China, and is called there the Manda- rin, or noble orange, from its excellent quality. The flesh is dark orange coloured, juicy and very rich. The St. Michael's orange is a small fruit, the skin pale yel- low, the rind thin, the pulp often seedless, juicy, and lusci- ously sweet. It is considered the most delicious oi'all oranges, and the tree is a most abundant bearer. The Seville, or bitter orange, is the hardiest of all the varieties, enduring very hard frosts without injury. It has the largest and most fragrant flowers: the pulp, however, is bitter and sharp, and is valued chiefly for marmalades. The Double Bigarde is a French variety, of this species, with fine double blossoms. The Bergamot orange has small flowers, and pear-shaped fruit. The 1 aves, flowers, and fruit, being peculiarly fragrant, it is highly esteemed by the perfumer, and yields the bergamot essences. " The rind, first dried and then moist' nod, is pressed in moulds into small boxes for holding sweetmeats, to which it communicates a bergamot flavour.' 5 Besides th'> above, the Fingered, Sweet-skinned, Pear-shaped and Ribbed oranges, are the most striking sorts, all chiefly cul. tivated bv curious amateurs. THE ORANGE. 545 II — Lemons. The Lemon (Lwwiuer, of the French and German ; Limone- Italian ; Limon, Spanish) has longer, paler leaves than the orange, the footstalks of which are naked or wingless; the flowers tinged with red externally, and the fruit is oblong, pale yellow, with a swollen point, and usually an acid pulp. Its principal use is in making lemonade, punch, and other cooling acid drinks. Besides the common Lemon, there is an Italian variety, called the Sweet Lemon, the pulp of which is sweet and good. III. THE LIME. The Lime (Lime1l?'er, of the French) differs from the Lemon by its smaller, entirely white flowers, and small, roundish, pale yellow fruit, with a slight protuberance at the end. The acid, though sharp, is scarcely so rich and high as that of the lemon, and is used for .the. same purposes. The green fruit is more esteemed than any other for preserving. The Italians culti- vate a curiously marked variety called Pomo d' ' Adamo, in which Adam is said to have left the marks of his teeth. IV. THE CITRON. The Citron (CiJratier of the French ; Citronier, German ; Cedrato, Italian) is one of the finest growing trees of this fam- ily, with large, oblong, wingless leaves, and flowers tinged with purple externally. The fruit, shaped like that of the lemon, ia much larger, of a yellow colour, warted and furrowed externally. The rind is very fragrant, and very thick, the pulp is subacid, and is used in the same way as that of the lemon. It is chiefly valued however for the rich sweetmeat or preserve, called citron, made from the rind. The Madras citron is considered the largest and best variety. V. THE SHADDOCK. TnE Shaddock (Pampe/mous, French ; Arancio wassimo, Ita. lian) may be considered a monstrous orange, with a compara. lively tasteless pulp. It is a native of China and Japan, and has its name from Dr. Shaddock, who first carried it to the West 46* 548 THE OLIVE. Indies. The leaves are winged, like those of the orange, the flowers white, and the fruit globular. Its size is very large, as it often weighs six or eight pounds. The pulp is sweetish, or sub- acid, and the juice is rather refreshing. It is, however, more showy than useful, and certainly makes a magnificent appear, ance in a collection of tropical fruits * CHAPTER XXX. THE OLIVE. Olea Europea, L. ; Oleinm, of botanists. Olivier, of the French ; Oehlbaum, German ; (J'ivo, Italian ; Olivo, Spanish. The Olive, which, as Loudon justly remarks, furnishes, in its invaluable oil, the cream and butter of Spain and Italy, will undoubtedly one day be largely cultivated in our Southern States. Already small plantations of it have been formed by a few spirited gentlemen in Georgia and Mississippi, and its adapta- tion to the Southern parts of the Union near the sea-coast, tested. The apathy of Southern planters generally, respecting all pro- ducts but cotton and rice, is the only reason for the tardy man- ner in which this and other valuable trees are introduced into cultivation there. The uses and value of the olive-oil are still comparatively .inknown in this country. In the South of Europe it is more valuable than bread, as, to say nothing of its wholesomeness, it enters into every kind of cookery, and renders so large a quantity of vegetable food fit for use. A few olive trees will serve for the support of an entire family, who would starve on what could otherwise be raised on the same surface of soil ; and dry crevices of rocks, and almost otherwise barren soils in the deserts, when planted with this tree, become nourishing and valuable places of habitation. The olive is a native of the temperate sea-coast ridges of Asia and Africa ; but it has, time out of mind, been cultivated in the South of Europe. It is a low evergreen tree, scarcely twenty feet high, its head spreading, and clothed with stifF, nar- row, bluish green leaves. Its dark green or black fruit is oval, * To those of our reader? who desire to pursue this branch of the sub- ject, we recommend that splendid work, the Ilistuire jYaturc/lr da Or angers, of Risso and Poite-iu. wilh superb coloured plates of everj Viinety. Paris, folio, 1S18. VARIETIES. 541 the hard fleshy pulp enclosing a stone. In a pickled state the fruit is highly esteemed. The pickles are made by steepino the unripe olives in ley water, after which they are washed aru 1 bottled in salt and water, to which is often added fennel, 01 some kind of spice. The oil is made by crushing the fruit to a paste, pressing it through a coarse hempen bag, into hot water, from the surface of which the oil is skimmed off. The best oil is made from the pulp alone : when the stone also is crushed, it is inferiour. Propagation and Culture. — A very common mode of pro- pagating the olive in Italy, is by means of the uovoli (little eggs). These are knots or tumours, which form in considera- ble numbers on the bark of the trunk, and are easily detached by girdling them with a pen-knife, the mother plant suffering no injury. They are planted in the soil like bulbs, an inch or so deep, when they take root and form new trees. It is also pro- pagated by cuttings and seeds. The seedlings form the strongest and thriftiest trees ; they are frequently some months in vege- tating, and should therefore be buried an inch deep in the soil as soon as ripe. The wild American olive {Olea Americana, L.) or Devil-wood, a tree that grows more or less abundantly as far North as Vir- ginia, will undoubtedly prove a good stock, on which to engraft the European olive. It is of a hardier habit, and though worth- less itself, may become valuable in this way. The olive-tree commences bearing five or six years after being planted. Its ordinary crop is fifteen or twenty pounds of oil per annum, and the regularity of its crop, as well as the great age to which it lives, renders an olive plantation one of the most valuable in the world. With respect to its longevity, we may remark, that there is a celebrated plantation near Terni, in Italy, more than five miles in extent, which, there is every rea- son for believing, has existed since the time of Pliny. The olive is not a very tender tree. It will thrive farther north than the orange. The very best sites for it are limestone ridges, and dry, crumbling, limestone, rocky regions always pro- duce the finest oil. The tree, however, thrives most luxuriantly in deep, rich, clayey loams, which should be rendered more suitable by using air-slacked lime as manure. It requires com- paratively little pruning or care, when a plantation is once fairly established. Varieties. — There are numberless varieties enumerated in the French catalogues, but only a few of them are worth the attention of any but the curicus collector. The common European olive is, on the whole, much the best for general cultivation, yielding the most certain and abundant crops. The sub-variety most cultivated in France is the Long. LSvaed Olive [Oka, e. longifolia), with larger and longei 648 THE POMEGRANATE. leaves ; the fruit nearly of the same size as that of the com- mon olive. The favorite sort in Spain is the Broad-leaved Olive (Olca e. latifolia). Its fruit is nearly double the size of the common olive, and yields an abundance of oil, but the latter is so strong in flavour as to be more relished by the Spaniards than by strangers. The Olivier a Fruit arrondi (Olca spherical N. Duh.) is a hardy French variety, which, in a moist rich soil, yields most abundant crops of fine oil. TheOLiviER pleureuu (Olea eranimorpha, N. Duh.), or weep- ing oliv*, is one of the largest and finest trees. Its branches are pendant, its fruit excellent, and the oil pure and abundant. It is a very hardy sort, and grows best in damp valleys. The Olivier Picholine (Olea oblonga, N. Duh.) yields the fruit most esteemed for pickling. It grows quite readily in any tolerable soil, and is one of the hardiest varieties. There are two varieties of the olive, which are said to have been found not long since in the Crimea, lat. 45° and 46°, which bear abundant cropsof fine fruit, and the trees endure a tempe- rature in winter, of zero of Fahrenheit. These sorts have not yet been introduced into this country, and though it is a deside- ratum to obtain them and test them at the South, yet it is not unlikely that, in common with many trees similarly reported, they may prove little different from the common olive. CHAPTER XXXI. THE pomegranate. Prmica grnnatum, L. ; Granatacea, of botanists. Grenadier, of the French ; Granatenbawn, German ; J\Ielagrano, Italian ; Granado, Spanish Tins unique fruit, the most singularly beautiful one that ever appears at the dessert, is a native of China and the South of Europe. It grows and bears very readily in this country, as far North as Maryland and the Ohio river, though the fruit does net always mature well north of Carolina, except in shel- tered places. It is even hardy enough to stand the winter here, and will bear very good fruit, if trained as an espalier, and protected in winter. The fruit is as large as an apple. Its skin is hard and leathery, of a yellowish orange colour, with a rich red cheek. It is crowned in a peculiar manner with the large calyx, which ITS CULTURE. 549 remains and increases in size after the flower has fallen. There is a pretty bit of mythological history told by Rapin, the French poet, respecting this fruit. Bacchus once beguiled a lovely Scythian girl, whose head had been previously turned by the diviners having prophesied that she would some day wear a crown, and who therefore lent a willing ear to his suit. The fickle god, however, not long after abandoned her, when she soon died of grief. Touched at last, he metamorphosed her into a pomegranate tree, and placed on the summit of its fruit, the crown (calyx), which he had denied to his mistress while living. The fruit of the common pomegranate is acid, but the culti- vated variety bears fruit of very agreeable sweet flavour. The interior of the fruit consists of seeds enveloped in pulp much like those of the gooseberry, Lut arranged in compart- ments, and of the size and colour of red currants. Medicinally it is cooling and much esteemed, like the orange, in fevers and inflammatory disorders. The tree is of low growth, from twelve to twenty feet, with numerous slender twiggy branches, and is very ornamental in garden scenery, either when clad with its fine scarlet flowers or decked with fruit, which hangs and grows all summer, and does not ripen till pretty late in the season. It is well worthy of a choice sheltered place at the north, on a wall or espalier rail, where it can be slightly protected with mats or straw in winter ; and it deserves to be much more popular than it now is in every southern garden. If raised in large quantities there, it would become a valuable fruit for sending to the northern cities, as it is now constantly sent from the south of Europe to Paris and London. Hedges are very often made of it near Genoa and Nice. Propagation and Culture. — This tree is readily propa- gated by cuttings, layers, suckers or seeds. When by seeds, they should be sown directly after they ripen, otherwise they seldom vegetate. Any good rich garden soil answers well for the Pomegranate — and, as it produces little excess of wood, it needs little more in the way of pruning, than an occasional thinning out of any old or decaying branches. Varieties. — There are several varieties. The finest, viz. : 1. The Sweet-Fruited Pomegranate (Grenadier a Fruit. Doux), with sweet and juicy pulp. 2. The Sub- Acid Fruited Pomegranate ; the most com- mon variety cultivated in gardens. 3. The Wild, or Acid-Fruited Pomegranate, with a sharp acid flavour ; which makes an excellent syrup. Besides these, there are several double-flowering varieties of tho Pomegranate which are very beautiful, but bear no fruit 550 THE POMBOJKANATE. They are also rather more tender than the iruit-bearing ones. The finest are the Double Red Pomegranate, with large and very splendid scarlet blossoms, and the Double White Pome- granate, with flowers nearly white. There are also the rarer varieties, the Yellow-Flowered and the Variegated Flower- ed Pomegranate — seldom seen here excf.pt in choice green-house collections. nu* APPENDIX. REMARKS on the duration of varieties of fkctt trees. It was, for a long time, the popular notion that when a good variety of fruit was once originated from seed, it might be con- tinued by grafting and budding, for ever, — or, at least, as some old parchment deeds pithily gave tenure of land — " as long as grass grows, and water runs." About fourteen years ago, however, Thomas Andrew Knight, the distinguished President of the Horticultural Society of London, published an Essay in its Transactions, tending entirely to overthrow this opinion, and to establish the doctrine that all varieties are of very limited duration. The theory advanced by Mr. Knight is as follows: All tho constitutional vigor or properties possessed by any variety of fruit are shared at the same time by all the plants that cai? be made from the buds of that variety, whether by grafting budding, or other modes of propagating. In simpler terms, all the plants or trees of any particular kind of pear or apple being only parts of one original tree, itself of limited duration, it follows, as the parent tree dies, all the others must soon after die also. "No trees, of any variety," to use his own words, "can be made to produce blossom or fruit till the original tree of that variety has attained the age of puberty ;* and, under ordinary modes of propagation, by grafts and buds, all become subject, at no very distant period, to the debilities and diseases of old age." It is remarkable that such a theory as this should have been offered by Mr. Knight, to whose careful investigations tho science of modern horticulture is so deeply indebted — as, however common it is to see the apparent local decline of certain sorts of fruit, yet it is a familiar fact that many sorts have also been continued a far greater length of time than the life of any * This part of the doctrine has of late been most distinctly refuted, and any one ro.ty repeat the experiment. Seedling fruit trees, it is well-known, are usually several years before they produce fruit. But if a graft is in- serted on a bearing tree, and after it makes one season fair growth, tl;e grafted shoot is bent directly down and tied there, with its point to the stock below, it will, ths «ext season — the sap being checked — produce 8ower-buds, and begin co bear, long before the parent tree 552 APPENDIX. one parent tree. Still the doctrine has found supporters abroad and at least one luarty advocate in this country. Mr. Kenrick, in his new American Orchardist, adopts this doc« trine, and in speaking of Pears, says : " I shall, in the following pages, designate some of these in the class of old varieties, once the finest of all old pears, whose duration we had hoped, but in vain, to perpetuate. For, except in certain sections of the city, and some very few and highly favoured situations in the country around, they (the old sort?; have become either so uncertain in their bearing — so barren — so unproductive — or so miserably blighted — so mortally diseased — that they are no longer to be trusted ; they are no longer what they once were with us, and what many of them are still described to be by most foreign writers." Mr. Kenrick accordingly arranges in separate classes the Old and New Pears ; and while he praises the latter, lie can hardly find epithets sufficiently severe to bestow on the former poor unfortunates. Of the Doyenne he says: "This most eminent of all Pears has now become an outcast, intolerable ev« n to sight;" of the Brown Beurre, " once the b.-st of all Pears — now become an outcast." The St. Germain " has long sirce become an abandoned variety," &c, &c. Many persons have, therefore, supposing that these delicious varieties had really and quieMy given up the ghost, made no more inquiries after them, and only ordered from the nurseries the new varieties. And this, not always, as l hey have confessed to us, without some lingering feeling of regret at thus aban- doning old and tried friends for new comers — which, it must be added, not unfrequently failed to equal the good qualities of their predecessors. But, while this doctrine of Knight's has found ready sup- porters, we are bound to add that it has also met with sturdy opposition. At the head of the opposite party we may rank the most distinguished vegetable physiologist of the age, Pro- fessor De Candolle, of Geneva. Varieties, says De Candolle, will endure and remain permanent, so long as man chooses to take care of them, as is evident from the continued existence, to this day, of sorts, the most ancient of those which have been described in books. By negligence, or through successive bad seasons, they may become diseased, but careful culture will restore them, and retain them, to all appearance, for ever. Our own opinion coincides, in the main, with that of De Candolle. While we admit that, in the common mode of propa- gation, varieties are constantly liable to decay or become com- paratively worthless, we believe that this is owing not to natu- ral limits set upon the duration of a variety ; that it does not depend on the longevity of the parent tree ; but upon the care DURATION OF VARIETIES. 553 with which the sort is propagated, and the nature of the cli- mate or soil \\ here the tree is grown. It is a well established fact, that a seedling tree, if allowed to grow on its own root, is always much longer lived, and often more vigorous than the same variety, when grafted upon another s'..:ck ; and experience ha? also proved that in propor- tior to the likeness or close relation between the stock and the graft is the long life of the grafted tree. Thus a variety of pear grafted on a healthy pear seedling, la sts almost as long as upon its own roots. Upon a thorn stock it does not endure so long. Upon a mountain ash rather less. Upon a quince stock still less; until the average life of the pear tree when grafted on the quince, is reduced from fifty years — its ordinary dura- lion on the pear stock — to about a dozen years. This is well known to every practical gardener, and it arises from the want of affinity between the quince stock and the pear graft. The latter is rendered dwarf in its habits, bears very early, and per- ishes equally soon. Next to this, the apparent decay of a variety is often caused by grafting upon unhealthy stocks. For although grafts of very vigorous habit have frequently the power of renovating in seme measure, or for a time, the health of the stock, yet the tree, when it arrives at e bearing state, will, sooner or later, suffer from the diseased or feeble nature of the stock. Carelessness in selecting scions for engrafting, is another fertile source of degeneracy in varieties. Every good cultiva- tor is aware that if grafts are cut from the ends of old beaming branches, exhausted by overbearing, the same feebleness of habit will, in a great degree, be shared by the young graft. And on the contrary, if the thrifty straight shoots that are thrown out by the upright extremities, or the strong limb-sprouts are selected for grafting, they ensure vigorous growth, and healthy habit in the graft. Finally, unfavourable soil and climate are powerful agents in deteriorating varieties of fruit-trees. Certain sorts that have originated in a cold climate, are often short-lived and unproduc- tive when taken to warmer ones, and the reverse. This arises from a want of constitutional fitness for a climate different from ils natural one. For this reason the Spitzenburgh apple soon degenerates, if planted in the colder parts of New England, and almost all northern sorts, if transplanted to Georgia. But this only proves that it is impossible to pass certain natural limits of fitness for climate, and not that the existence of the variety itself is in any way affected by these local failures. Any or all of these causes are sufficient to explain the apparent decay of some varieties of fruit, and especially of Dears, over which some cultivators, of late, have uttered so 47 554 APPENDIX. many lamentations, scarcely less pathetic than those of Jere* miah. Having stated the theories on this subject, and given an outline of our explanation, let us glance for a moment at the actual state of the so-called decayed varieties, and see whether they are really either extinct, or on the verge of annihilation. Mr. Knight's own observations in England led him to eofi- sider the English Golden Pippin and the Nonpareil, their two most celebrated varieties of apple, as the strongest examples of varieties just gone to decay, or, in fact, the natural life of which had virtually expired twenty years before. A few years longer he thought it might linger on in the warmer parts of England, as he supposed varieties to fall most speedily into decay in the north, or in a cold climate. Lindley, however, his contemporary, and second to no one in practical knowledge of the subject, writing cf the Golden Pippin,* very frankly states his dissent as follows. " This apple is con- sidered by some of our modern writers on Pomology, to be in a state of decay, its fruit of inferior quality, and its existence near its termination. I cannot for a moment agree with such an opinion, because we have facts annually before our eyes completely at variance with such an assertion. In Covent Garden, and indeed in any other large market in the southern or midland counties of England, will be found specimens of fruit as perfect, and as fine, as have been figured or described by any writer, either in this or any other country whatever. Instead of the trees being in a state of " rapid decay " they may be found of unusually large size, perfectly healthy, and their crops abundant; the fruit, perfect in form, beautiful in colour, and excellent in quality." And the like remarks are made of the Nonpareil. Certain French writers, about this time, gladly seized Knight's theory as an explanation of the miserable state into which several fine old sorts of pears had fallen, about Paris, owing to bad culture and propagation. They sealed the death- warrant, in like manner, of the Brown Beurre, Doyenne, Chau- montel, and many others, and consigned them to oblivion in terms which Mr. Kenrick has already abundantly quoted. Notwithstanding this, and that ten or fifteen years have sinct elapsed, it is worthy of notice that the repudiated apples and pears still hold their place among all the best cultivators in both England and France. Nearly half the pear-trees annu- ally introduced into this country from France, are the Doyenne and Beurre. And the " extinct varieties " seem yet to bid de- fiance to theorists and bad cultivators. But half the ground is not yet covered. How does the theory • Guide ia the Orenara, by Georgia Lindley. DURATION OF VARIETIES. 535 work in America ? is the most natural inquiry. In this conn- try, we have soil varying from the poorest sand to the riches! alluvial, climate varying from frigid to almost torrid — a range wide enough to include all fruit trees between the apple and the orange. We answer that the facts here, judged in the whole, are de cidedly against the theory of the extinction of varieties. While here, as abroad, unfavourable soil, climate, or culture, have pro- duced their natural results of a feeble and diseased state o) certain sorts of fruit, these are only the exceptions to the general vigour and health of the finest old sorts in the country at large. The oldest known variety of pear is the Autumn Bergamot — believed by Pomologists to be identically the same fruit cultivated by the Romans in the time of Julius Cesar — that is to say, the variety is nearly two thousand years old. It grows with as much vigour, and bears as regular and abundant crops of fair fine fruit in our own garden, as any sort we culti- vate. Whole orchards of the Doyenne (or Virgalieu) are in the finest and most productive state of bearing in the interior of this State, and numberless instances in the western states — and any one may see, in September, grown in the apparently coll and clayey soil near the town of Hudson, on the North River, specimens of this " outcast," weighing three fourths of a pound, and of a golden fairness and beauty of appearance and lus- ciousness of flavour worthy of the garden of the Hesperides. — certainly we are confident never surpassed in the lustiest youth of the variety in France. The same is true of all the other sorts when propagated in a healthy manner, and grown in the suitable soil and climate. Wherever the soil is not exhausted of the proper elements the fruit is beautiful and qrool. The largest and finest crops of pears regularly produced in our own gardens, are by a Brown Beurre tree, only too luxuriant and vigorous. Of the Golden Pippin apple, we can point out trees in the valley of the Hudson, productive of the fairest and finest fru/, and the St. Germain Pears grown by a neighbour here, without the least extra care, are so excellent, that he may fai"'y set them against any one of the newer varieties of Winter fruit. On the other hand, we candidly admit that theie has been tor some time a failure of many sorts of pear and apple in certain arts of the country. All along the sea-coast where the soil u light, and has been exhausted, by long cultivation, of lime, potash, and ■phosphates, the inorganic elements absolutely necessary to the production of fine pears, many varieties that once flourished veil, are now feeble, and the fruit is often blighted.* The apparent decline in these districts is owing to the lightness * The symptoms of th» declic* or decay in 'be pear are chiefly theat 550 APPENDIX. of the dftil, which m tliis climate, under our not sun (as We have already remarked), lays the foundation of more than half the diseases of fruit-trees — because, after a few years, the necessary sustenance is exhausted by the roots of a bearing tree, and every one knows how rarely it is re-supplied in '.his country. We can from our own observation on the effect? of soil, take a map and mark out the sandy district on the whole sea-board, where certain sorts of pears no longer bear good fruit; while within a few miles, on strong deep loams, the fruit is fair and Deautiful — the trees healthy and luxuriant. Nothing is more convincing, on this point, than to compare tin tgour and productiveness of the old pears, at the present mo . ient, in the new soils of Rochester and Syracuse, abounding, not v «erely with vegetable matter, but with the necessary inorganic /cwi, with the same sorts grown along the sea-board, in light soils, v^nere the latter elements are no longer present in sufficient i junatmce. In the former localities, it is as common to see trees t; tne ojd varieties bearing from ten to twenty bushels of unble- rrashea rruit annually, as it is in the latter to see them bearing only crocs ot blighted pears. Recent experiments have proved, that it is not sufficient to bring healthy tree? of the old varieties from the interior to the sea-board to insure, m ihe latter localities, fair and excellent crops. But, on the other hyn.i, the complete renovation of blighted trees, in light and exhausted soils, by the plentiful use of wood-ashes, bone dust, lime, and otacksmith cinders, along with common ma- nuie, shows us distinctly that it is not the age of these varieties of /ruit which causes ihetr apparent decline, but a want of that fooii absolutely necessary to the production of healthy fruit. lint there is another interesting point in this investigation. Do the newly originated anita really maintain in the unfavour- able districts the appearance o: perfect health? Are the new peat's uniformly healthy where tne. old ones are always feeble? Undoubtedly this question must oe answered in the negative. Some oi the latest Flemish pears au»ady exhibit symptoms of decay 01 utid health in these districts. Even Mr. Kenrick, with The tree, apparently healthy in the sprint,, blossoms, and sets a crop of fruit. Towai-ij uidsummer its leaves art disfigured with dark or black spots, and except a few at the endj, fall from the branches. The fruit is covered with black sneHo, often ceases growing when at half it) size, and in the worst cases the skin becomes hard, cracks, and the fruit is entirely worthless. This rusty and diseased state of the skin, is caused by the at- tack of a minute species of funs;i (LTredc, Puccinia, etc.), which fasten upon, or arc generated in vegetable surfaces in a languid state of health DURATION OF VARIETIES. 5ft I all his enthusiasm for the new sorts, is obliged to make the f'cii.'wii,^ admission respecting the Beurre Diel pear, the most vigorous and hardy here of all, ■' I regr t to add that near Bov ton tins noble fruit is liable; to crack badly." We predict tha i) Lay of the Flemish pears originated by \ an Mons will become feeble, and the fruit liable to crack, in the neighbour. Iiood of Boston, in a much less time than did the old varieties. And this leads us to remark here, that the hardness of any viirn tv d pends greatly upon the circumstances of its origin. VV 1m ij a new variety springs up accidentally from a healthy seed in a semi-natural manner, like the Seckel, the Dix, and other native sorts, it will usually prove the hardiest. It is. as it were, an effort of nature to produce a new individual out of the materials, in a progressive state, which gard< n culture has af- forded. Cross-bred seedlings — one parent being of a hardy nature, and both healthy — such as Knight's own seedlings, 1 1 le Monarch an I I)unm.ire Pears — are next in hardiness. Lastly, we rank varieties reared by Van Mons' method — that of con- tinually repeated reproductions. This, as Van Mons distinctly states, is an enfeebling process — without any compensating ele- ment of vigour. Hence it follows as a matter of course, that seedlings of the fifth or sixth generation, as are some ol his varieties, must in their origin be of feeble habit. Van Mons himself was fully aware of this, and therefore resorted to " graft- ing hv copulation" — in fact, root grafting — well knowing that on common stocks these new varieties would in light soils soon become feeble and decayed. It is needless for us to add that hence we consider the Belgian mode of producing new varieties greatly inferior to the English one — since it gives us varieties often impaired in health in their very origin. If any further proof of this is desired, we think it is easily foum by comparing the robust vigour and longevity of many native peai trees, to be found in the United States — some of them 83 or 100 years old, and still producing large crops of fruit — with the deli- cate trees of several new varieties now in our gardens, from Europe. These varieties are delicate not only with respect to their constitutional vigour, but they are also more susceptible to injury from the severity of our winter's cold and summer's sun. There are great advantages, undoubtedly, for soils naturally unfavourable, and for small gardens, in grafting the pear upon quince stocks ; yet, as it diminishes the vigour of the tree, it is not impossible that continued propagation from dwarf trees may some, what lessen the vital powers and the longevity of a given variety. The decay of varieties of the Apricot, or Peach, much shorter lived trees by nature, we seldom or never hear of. Vari- eties of both are now in cultivation, and in the most perfect vigour of 200 vears' duration. This, probably, is owing to the 47* 558 APPENDIX. more natural treatment these trees receives generally. Va. rielies of the vine are said never to degenerate, and this if. perhaps owing to their having very rarely been propagated by grafting.* We are not without remedy for varieties that have partially decayed in a certain district. If the trees have once been pro- ductive of excellent fruit, and are still in a sound condition, though enfeebled, a thorough renewal of their powers will afain restore them to health. To effect this, the soil about the roots should be replaced by new, enriched by manure or peat- compost, and mixed with the mineral substances named in the pi( coding page. The bark of the trunk and large branches should be well scraped, and, as well as all the limbs, thoroughly washed witli soft soap. The head should be moderately pruned. And finally the tree should be suffered to bear no fruit for the two following seasons. After this it will generally bear excellent fruit for ecveral years again. f In making plantations of fine old varieties, in districts where the stock has become feeble, something may be gained by procur. ing grafts or trees from more favourable localities, where the fruit is still as fair as ever — and care should be exercised in selecting only the healthiest grafts or trees. Nurserymen in unfavoura- ble districts should endeavour to propagate only from trees of healthy character, and if those in their own variety are diseased, they should spare no pains to bring into their nurse- ries and propagate only such as they fed confident are healthy and sound. On them, next to the soil, depends very considerably the vigour or debility of the stock of any given variety in the country around them. In Mr. Knight's original essay on the decay of varieties, he clearly stated a circumstance that most strongly proves what we have here endeavoured to show — viz: that the local decline * We do not deny that in any given soil there is a period at which a va- riety of tree or plant exhibits most vigour, and after having grown there awhile it ceases to have its former luxuriance. The same is true of wheat or pot toes, and accordingly, farmers are in the habit of " changing their seed." The nutriment for a given variety is after a time exhausted from the soil, nnd unless it is again supplied the tree must decline. In light soils this speedily happens. In strong, clayey or rocky soils, the natural decom- position of which affords a continual store of lime, potash, etc., the neces- sary supply of inorganic food is maintained, and the variety continues healthy and productive. T It is not uncommon to hear it said that the Newtown pippin — that finest of all apples — is degenerating rapidly. The solution of this is easy. More than any other apple does this one need lime, and high culture. In proof, we may state that never have there been finer Newtown pippins raised, or in so large quantities, as at the present moment on the Hudson ltiver One gentleman's orchards supply hundreds, we may say thousands of barrels to the London markets of the fairest, largest, anil highest flavoured fruit we have had the pleasure of seeing or tasting. If any one will turn to page C2, he will speedily see why this variety has not fallen into decay at Pel- Lam farm. DURATION OF VARIETIES. 6R9 of a variety is mainly owing to neglect, and to grafting on bad stock. We allude to the fact repeatedly verified, that healthy young shoots taken from the roots of an old variety in apparent decline, produce trees which are vigorous and healthy. "The decay," says he, " of the powers of life in the roots of seedling trees is exceeding slow, comparatively with that in the branches. Scions (or shoots) obtained from the roots of pear trees two hun- dred years old, atford grafts which grow with great vigour, and which are often covered with thorns like young seedling stocks ; whilst other grafts taken at the same time from the extremities of the branches of such trees present a totally different charac- ter, and a very slow and unhealthy growth. I do not conceive that such shoots possess all the powers of a young seedling, but they certainly possess no inconsiderable portion of such powers." This is nothing more, in fact, than going back to the roots, the portion of the tree least exhausted, for the renewal of the health of a variety when the branches of the tree have been exhaust- ed by overbearing, etc. It is a simple and easy mode of in. creasing the vigour nf a sort of delicate habit, to take scions from young root suckers for grafting anew. This can of course only be done with trees that grow on their own roots — or have not been grafted. And we suggest it as worth the attention of those interested in gardening to graft feeble sorts on pieces of roots, with a view to establishing them finally on their own roots; or to raise them from layers, a more simple mode of at- taining the object. Mr. Knight's idea that old varieties first decay in the north, while they yet remain comparatively good in warmer and more southern districts, is by no means borne out by the existing facts in America. On the contrary the decline here, as we have al- ready stated, is almost entirely along the sea-board, and to the southward. In the interior, and to the north, the same sorts are universally fair and excellent, except in cases where a dis- eased stock has been obtained- from the sea-board, and has not recovered its health by removal. The whole middle and west- ern sections of the country abound, more or less, with the finest pears, of sorts that are in a state of decline on Long Island, in portions of New Jersey, or near Boston. But the influence of the soil, so far as our own observations extend, is, after a certain time, always the same. In this light soil the pear and the apple soon become feeble, because the sustenance afforded by it is, after a time, insufficient to keep the tree in a continual healthy, bearing state. The moisture afforded by it is not great enough to answer the demand made upon the leaves by our hot summer sun. Unless this is remedied by skilful culture, these fruits must, more speedily fail in health in such districts, 5flO APPENDIX. while in more favourable ones they will remain as sound nna healthy as t v r. From these remarks, it will he perceived how important it is in all exhausted soils to supply the necessary food to varii ti< s that have " lu out" from the want of it, and how unwise we l>< li< ve- it to be to reject such incomparable fruits as the Nc utown pippin, and the Doyenne pear, because in certa n local districts, from causes easily explained, they have become feeble and diseased. Note. — To prevent mice or rabbits from girdling trers. — Great injury is done to young orchards in some districts by the meadow mouse. This little animal always works under cover, and therefore does its mischief in winter when the snow lies deeply upon the ground. A common and effectual mode of deterring it is that of treading down the snow firmly about the stem directly after every fall of snow. But this is a very troublesome affair. The following mixture will be found to be an efFectual preven- tion. Take one spadeful of hot slaked lime, one do. of clean cows-dung, half do. of soot, one handful of flowers of sulphur, mix the whole together with the addition of sufficient water to bring it to the consistency of thick paint. At the approach of winter paint the trunks of the trees sufficiently high to be beyond the reach of these vermin. Experience has proved that it does no injury to the tree. A dry day should be chosen for its appli- cation. English nurserymen are in the habit of protecting nurseries of small trees from the attacks of rabbits, simply by distributing through the squares of the nursery coarse matches made by dip. ping bunches of rags, or bits of tow, in melted sulphur, and fast- ening these in split stakes a couple of feet high. The latter aro stuck into the ground, among the trees, at from 12 to 20 feel apart, and are said completely to answer the purpose. Note. — Wash for the trunks and branches of fruit trees. — The best wash for the stems and branches of fruit trees is made by dissolving two pounds of potash in two gallons of water. This is applied with a brush at any season, but, per. haps, with most effect in the spring. One, or, at most, two ap- plications will rid the stem of trees of the bark louse, and render it smooth and glossy. It is far more efficacious than whitewash, as a preservative against me attacks of insects, while it promotes the growth of the tree, and adds to the natural lively colour of the bark. The wash of soft soap is also a very good one for many pur- poses. Though not equal for general purposes to the potash leash, it is better for old trunks with thick and rigid bark, KT.Y TO PRENCH NAMES. 561 as a portion of it /emains upon the surface of the bark for some time, and with the action of every rain is dissolved, and thus penetrates into all the crevices where insects may be lodged, destroying them, and softening the bark itself. Note. — Key to French standard names of Fruit. — To meat the vvH'its of some of our farming friends, in various parts of the country, who are zealous collectors of fruit, but at the same time are more familiar with plough-handles than with the sound of Monsieur Crapaud's polite vernacular, we have prepared the following little key to the pronunciation of such French names as are necessarily retained among the standard varieties. So long as these sorts must retain their foreign names, it is very desirable that they should be correctly pronounced. To give to these French terms what appears to merely English readers the proper sound is often as far as possible from the true pro- nunciation. A skilful Hibernian gardener puzzled hii em- ployer, a friend of ours, during the wrnle month of S ptember with some pears that he persisted in calling the " Lucy Bony," until after a careful comparison of notes, the latter found he meant the Louise Bonne. We have, therefore, in the following, eschewed all letters with signs, and given, as nearly as types alone will permit us. the exact pronunciation of the French names. KEY TO FRENCn NAMES. Court Pendn Plat— Coor Pahn du Plah. Drap d'Or — brah dor. Fenouillet Gris — Fen-nool-yai Gree. Male Carle.— Mai Carl. Pomme de Neige. — Pum de Naije. Reinette Blanche d'Espagne. — Ren-ett-Blansh d'Espjgl.- Reinette Triomphante. — Ren-ett Tre-ome-fant. APRICOTS. Albergier. — Al-bare-je-ai. Brian ^on. — Br e-ah n- eohn D<52 APPENDIX. CHERRIES. Belle do Choisv. — Bel de Shwoi-sey. Belle Magnifi |je. — Bel Man-gne-feek. Bigarreau. — Be-gar-ro. Bigarreau Rouge. — Be-gar-ro Rooje. Bigarreau Couleur de Chair. — Be-gar-ro Coo-lur de Shair Bigarreau Gros Coeuret. — Be-gar-ro Gro Keur-ai. Bigarreau Tardifde Hildesheim. — Be-gar-ro Tar-deef de HildesheiiL Gros Bigarreau Rouge. — Gro Be-gar-ro Rooje Griotte d'Espagne. — Gre-ote Des-pan. Chasselas Musque. — Shah-slah Meus-kay Chasselas de Fontainebleau. — Shah-slah de Fone-tane-blo- Ciotat. — Se-o-tah Lenoir. — Lun-war. NECTARINES. Brugnon Violet Musque. — Brune-yon Ve-o-lay Meus-kay. Brugnon Musque. — Brune-yon Meus-kay. D'Angleterre. — Dahn-glet-are. Due du Tellier. — Deuk du Tel-yay. PEACHES. Abricotee. — Ab-re-co-tay. rWle de Vitry. — Bell de Ve-tree. Gr. sse Mignomie. — Groce Mene-yon. Madeleine de Courson. — Mad-lane de Coor-son. Pavie de Pompone. — Pah-vee de Pom-pone. Pourpree H alive. — Poor-pray Hat-eve. Sanguinole a Chair adhi>rente. — Sahn-gwe-nole ah Shair Ad-hay-roBt Amire Joannet— Am-e-ray Jo-ahn-nay. Ananas. — An-an-ah. Ananas d' Ete. — An-an-ah Da-tay. Angleterre. — Ahn-glet-are. Beurre. — Bur-ray. Belli de Bruxelles — Bel-de Broos-ell. Belle et Bonne — Bel-a-Bun. Belle Lucrative — Bel-lu-crah-teve. Beune de Capiumont. — Bur-ray de Cap-u-mohn. Beurre d'Amalis. — Bur-ray Dah-mah-lee. Beune Gris d'Hiver Nouveau. — Bur-ray Gree Dee-vair Noo-vo. Beune Diel — Bur-ray De-ell. Beune Bronzee. — Bur-ray Brone-zay. Bezi d'Heri. — Ba-zee Daree. Bezi Vact. — Bazee Vah-ai. Beurre Crapaud. — Bur-ray Crah-po. Bezi de Montigny. — Bay-zee de Mon-teen-gnee. Bon Chretien Eondante. — Bone Cray-t ;-an Eone-donte, Boue piia. — Boo-kiah. dlebasse Grosse. — Cal-bass Groce. Capucin. — Cap- u-san. Chauinontti tres Gros. — Sho mone-tell tray Gro. APPENDIX. 58f Compte <1p. Lamy. — Conte de Lali-me. Colmar Epine. — Cole-mar A-peen. Crassanne. — Cras-sahn. Cuisse Madame. — Kuees Mah-dam. D' Amour.— Dam-oor. De Louvain.— Dul-oo-van Del ices d'Hardenpont— Day-lece Dar-dahn pone. Doyenne d'Ete — Dwoy-on-nay Day-tay. Doyenne Panache.— Dwoy-on-nay Pan-ah-Shay. Dumortier. — Du-mor-te-ay. Duchesse d'Anjjouleme.— Du-shess Dong-goo-lame. Duchessa d'Orlems.— Du-shess Dor-lay-on. Enfant Prodi^e.— On-font Pro-deeje. Epine d'Ete.— A-peen day-tay. Figue de Naples.— Feeg de Nah-pl. Fondante d'Automne. — Fone-donte do-tonn. Forme de Drlices— Form de Day-lece. Forelle. — Fo-rel. Fondante du Bois— Fone-dont du Bwoi. Fortunne. — For-tu-nay. Franc Red d'Hiver.— Fronk Ray-ahl Dee-vair. Glout Morceau.— Gloo Mor-so. H ericart.— Hay-re-car. Jalousie. — Jal-oo-zee. Jalousie de Fontenay Vendee.— Jal-oo-zee de Fone-ten-ai Von-day, Lem le Clerc— Lay-on le Clair. Limon. — Lee-mohn. Louise Bonne. — Loo-eze Bun. Madeleine, or Citron des Carmes.— Mad-lane, or Cee-trone day ClTtt. Marie Louise. — Mah-re Loo-eze. Michaux.— Me-sho. Passans de Portugal.— Pah-sahn de Por-tu-gal. Pailleau — Pahl-yo. Paradise d'Automne — Par-ah-deze do-tonn. Passe Colmar.— Pass Col-mar. Quilletette— Keel-tet. Reine Caroline. — Rane Car-o-lene Reine des Poires.— Rane day Pwore. Rousselet Hatif.— Roos-lay Hat-eef. Sanspeau. — Sahn-po Sieulle— Se-ull. Sucrea de Hoyerswarda.— Seu-cray de Hoyersworda. Surpasse Virgalieu.— Seur-pas9 Vere-gal-yu. St. Germain. — San Jare-man. Svlvange.— Seel-vonje. Vallee Franche — Vol-lay Fronsh. Verte Longue.— Vairt Longh. Verte Longue ranachee.— Vairt Longh Pan-ah-sh»y. V i rgouleuse.— V ere-goo-leuz. Wilhelmine.— Wil-el-meen. PLTTM8. Abricotee Rouge.— Ab-re-co-tay Rooje. Diapree Rouge.— De-ah-pray Rooje. Drap d'Or.— Drah-dor. Jaune Hative.— Jaun Hat-eve. Mirabelle.— Me-rah-bell. Precoce de Tours.— Pray-cose de Toor. Prune Suisse. — Prune Su-ece. Rovale Hative.— Rwoy-al Hat-eve. INDEX TO THE DIFFERENT FKUITS. [The standard names are in Roman Otters. Italic] The synonymous names it ALMONDS. Page 150 150 Amandier a gros fruit Amandier a gros fruit dur. . . 150 150 lf>0 150 150 150 Amande Sultane 151 151 151 151 151 152 150 Dwarf Double-Flowering Al- 150 152 Large Double-Flowering Al- 150 150 152 151 151 Picher 151 Soft-Shell Sweet Almond 151 150 150 151 1 >1 APPLES 79 Ptft American Mammoth no American JWwtoun Pippin. . 119 Amber Crab 147 American Summer Pearmain . . 70 American R^d Juneating 73 American Pippin 08 Aporta 79 Arbroath Pippin 75 Aurore 129 Autumn Pearmain f0 Autumn Seek-no-further 9(3 Baltinore 1 1 Balg me Pippin 112 Bayj ndbury Golden Pippin. . 112 Bay Apple i 71 Baldwin 03 Belle-F/eur 102 Belle-Flcur Jiovge 1 02 Bedfordshire Foundling 1 07 Benoni 70 Beauty of Kent 81 Beauty of the West SI Beir '.i Scarlet Pearmain 9(5 Betl-Flower 10C Black Detroit 10f Black Apple 106 Blenheim Pippin 81 Blenheim Orange 81 Black Apple 9£ Black American 99 Boston or Roxbury Russet.... 133 Borovitsky 70 Bonne de Mai 71 Bough 74 Borsdorfier 99 Borsdorff. 99 Brabant Belle Fleur 102 Brandy Apple Ill Bread and Cheese Apple. .... 9? INDEX OF FRUITS. 565 tag* Burlington Greening ........ 12S Catshead 103 Cat ahead Beaufi?* 120 Cathead Greening 103 Caloillt Blanche d'Hiver 102 Caloille Rouge d' Hiver LOS Calville Ruiige 1U3 C ipendu 103 Cayuga Red Streak 140 Canada Rjinette 129 Canadian Reinette 129 Campfifild 14-1 Cart'iouse 1-1-4 Catline 82 Cna idler 1(J4 Charles Apple 116 Chalmers Large S3 Cliygate Peannain 122 Copmanthorpe Crab 107 Cornish Giiliflower 102 Cornish July-flower 102 Cos or Caas 103 Court Pendu Gris 10'J Court Pendu Plat 10"> Court Pendu 105 Court Pendu Plat Rougeatre. 103 Court Pendu Extra 103 Court Pendu Rond Gros 105 Court Pendu Rose 105 Court Pendu Musque 103 Coriander Rose 103 Court of Wick 105 Court of Wick Pippin 105 Court de Wick 105 Court Pendu Dori 129 CobbftVs Fall Pippin 1 30 j Cooper's Russeting 144 Cob 71 Cornish Aromatic, 81 Cnnberry Pippin 106 Crimson Pippin 106 Cumberland Spice 101 Dainty Apple 113 Danver's Winter Sweet 108 De St. Julian 108 Detroit 101 Detroit 106 De Bretagne 129 D' Espagne 130 Devonshire Quarrenden 71 De Witt 107 Doctw- 107 Domine 107 Downton Pippin 82 Downton Golden Pippin 82 Downy 113 Drap d'Oi 71 Drap d'Or - . 109 Dundee 129 48 Ftfft, Duchess of Oldenburgh S3 Due d Arsel 1^0 Dutch Codlin S3 Dutch Mignonne 107 Dyer S3 Early Summer Pe arm ain 70 Early Summer Pippin 71 Early H arvest 72 Early French Reinette 72 Early Red Margaret 73 Early Red Juneating 73 Early Strawberry Apple 73 Early Crofton 74 Early Sweet Bough 74 Easter Pippin 109 Edmonton's Aromatic Pippin. SS Edler Winter Borsdoffer 99 Eighteen Ounce Apple 140 Elizabeth 129 Elton Pippin 82 Embroidered Pippin 109 Emperor Alexander 79 English Codlin 91 English Golden Pippin 112 English JVonpareil 120 English Pippin 129 English Russet 132 English Golden Russet 132 Epse's Sweet 1 08 Esopus Spitzenburgh 138 Eve Apple 73 Fall Pippin 130 Fall Harvey 84 Fall Pippin 81 Faniense 91 Fallawater 109 Fenouillet Gris 110 Fenouillet Jaune 109 Fenouillet Rouge 109 Flower of Kent S3 Flint Russet 93 Flushing Spitzenburgh 139 Forest Styre • 146 Formosa Pippin 131 Fox Whelp 146 Fry's Pippin 103 French Pippin 121 French Crab 109 Franklin's Golden Pippin S3 Frank Rambour 94 Garnon's Apple 105 Ganet Pippin 99 Gates Apple 142 Gilpin 144 Gloria Mundi 110 Glazenwood Gloria Mundi. . 110 Glace de Zelande 78 Glory of York 131 Golden Drop 105 566 INDEX OF FRUITS. Page. Golden Ball 1 II Golden Harvey Ill Golden Pippin 112 Golden Reinette 129 Golden Russet 131 Golden Sweet 84 Gray Apple. . . . ■ 124 Green Bell-flower 101 Green JVewtown Pippin IIS Green Winter Pippin 1 IS Grise 124 Gross Reinette d'Angleterre.. 129 Grfgson Apple 82 Gra/enstein 85 Grave Slije 85 Grand Sachem 86 Grindstone 9S Grosser Casselar Reinette... 107 Grune Reinette 120 Hartford Sweeting 136 Harrison 145 Hagloe Crab, 145 Hawthorden 86 Ha?npsfiire Yellow SS Hay's Winter 143 Herefordshire Golden Pippin. 112 Herefordshire Pearmain 121 Hewe's Virginia Crab 145 Herefordshire Red Streak.... 146 Hinckman 121 Hoary Morning 113 Hollow-cored Pippin 101 Holland Pippin 86 Hubbardston Nonsuch 113 Hunt's JVonpareil 120 Hatching's Seedling 76 Irish Peach Apple 74 Irish Russet 134 Ironstone 109 Jonathan 113 Januarea • 129 Jersey Greening 128 Jersey Sweeting S7 July Pippin 72 Ju?iealing 78 Kentish Fill-basket 114 Keswick Codlin S7 Kenrick's Autumn 87 Kerry Pippin 88 King Philip 113 Kirke's Lord Nelson 114 Kirke's Lemon Pippin 115 Kirk's Golden Reinette 129 Kilham Hill 87 King of the Pippins 88 King George the Third 99 King 99 Knightwick Pippin 105 Knighfs Golden Pippin 82 Pag*. Knight's C idlin 9"! Koening's Pippelin US! Large Black 10fl Large Fall Pippin 1 30 Ladies' Sweeting 136 Lady Apple 115 Large Red Siberian Crab 247 Large White Juneating 72 L.irge Yellow Bough 74 Large Yellow Summer 75 Le Grand Bohemian Bors- dorffer 99 Lemon Pippin 115 London Golden Pippin 112 Longville's Kernel 90 Lord Gwydr's J\ r ewtown Pip- pin 97 Loveden's Pippin 120 Lyman's Large Summer 75 Lyscom 89 Lvman's Pumpkin Sweet 89 Male Carle 116 Maclean's Favorite 117 Margil 117 Margaret, or Sti'iped Juneat- ing 73 Margarctha Jlpfel 73 Maiden's Blush 90 Mela di Carlo 116 Mela Carta 116 Mena^ere 117 Megginch Favorite 1 29 Milton Golden Pippin 112 Minister 116 Michael Henry Pippin 115 Monstrous Bell-flower 101 Monstrous Pippin 110 Mouse Apple 117 Moose Apple 117 Munche's Pippin 117 Murphy 118 JVew York Gloria Mundi 110 Newtown Spitzenburgh 139 JVew Scarlet J\ r onpareil 120 JVever-Fail 117 Newtown Pippin 118 Newark King 121 Newark Pippin 121 Newark Sweeting 144 Nonpareil 120 Northern Spy 120 JVorfolk Pippin 123 Norfolk Eeaufin » 12C Nonsuch 91 JVonsuch 91 Ohio Favorite 101 Old Golden Pippin 112 Old English Codlin 91 Oldaker's JVetc 97 rNDEX OF FRUITS. 567 Pape Old Nonpareil 120 Orange Sweeting 84 Ortley Apple 142 Ortley Pippin 142 Original JVonparei. 122 Jslin 75 Osgood's Favorite 89 Owen's Golden Beau', u 78 Ox Apple .' 110 Oxford Peach 96 Paternoster Apfel 107 Pannin Royal 121 Parmain d' Etc 80 Pepin d' Or 112 Petersburgh Pippin 1 IS Pennock's Red Winter . . 123 Pennock 125 Pearson's Plate 126 Peck's Pleasant 126 Pennington's Seedling 127 Peach Pond Sweet 91 Pecker 98 Petit Api Rouge 115 Philip Rick 113 Phillip's Reinette 105 Pie Apple 86 Pine Apple Russet 'J3 Pomme d'Api Rouge 115 Pompey 141 Pomme Grise 124 Pomme de Car act ^re 10& Pomme Royal.; h'-i ! Pomme Rose 1 1 5 | Pound Royal 124 Pomme Regelans 102 Pomme de Berlin 105 Pomme d' Anis 110 Pomme d' Or 112 Pomme de Charles 116 Pomme Finale 116 Ppmme de Laak 107 Pound 127 Pomme de Caen 129 Portugal 129 Pomme de Neige 91 Porter 92 Princesse Noble Zoete 105 Priestley 126 Priestley's American 126 Prince's Harvest, or Early French Reinette 72 Pumpkin Russet 93 Pumpkin Sweet 93 Putnam Russet 1 32 Queen's 99 ftambo 93 Rambour Franc 94 Rambour d' Eli 94 Page. Ramsdell's Red Pumpkin, Sweet 137 Ramsdell's Sweeting 131 Read's Baker 12C Red Belle-Fleur 102 Red Wi.iter C dville 103 Red Calvitle 103 Red I etroit 106 Red Doctor 107 Red or Black Gilliflower 134 Red Pumpkin Sweet 137 Red Streak 146 Red Quarrenden 71 Red Juneating 73 Red Astrachan '5 Red Ingestrie 95 Reinette blanche d'Espagne. . . 130 Reinette Triomphante 130 Reinette d' Angleterre 112 Reinette du Canada Blanche. 129 Reinette Grosse du Canada. . 129 Reinette du Canada d Cortes. 129 Reinette d'Aix 129 Reinette Borie 107 Reinette d' Hollande 86 Reinette Bdtarde 99 Reinette de Misnie 99 Rhode Island Greening 128 Ribston Pippin 131 Rival Golden Pippin 105 Round. Catshead • • 103 Royal Pear main 121 Roy ale d' Angleterre 121 Roxbury Russeting 133 Rode Wyn Appel 77 Royal Pear main 80 Roman Stem 131 Romanite 93 Ross Nonpareil 95 Russian 105 Russet Golden Pippin 112 Russian Emperor 79 Saint Julian 103 Sam Rawlings 113 Sam Young 134 Sack Apple 71 Sapson 77 Sam's Crab 90 Sanguineus 91 Scudamore's Crab 146 Scarlet Perfume 71 Scarlet Pearmain 96 Scarlet Nonpareil ; 120 Seek-no-further 93 Seek-no-turther 96 Sheep JVose 131 Siberian Bitter Sweet 146 Siberian Crab 141 568 tSWSX 07 FSJITS. Papc. Sine-qun-non 70 Sops of Wine 77 Umithfield Spice S3 Spencer Stveeting 1 3ri Sturrner Pippin 135 Stvre ...., 146 Styre 148 Striped Juneating 73 Stroat '.'7 Strait 97 Stal cubs M 1 Surprise 134 Su ;ar Loaf Pippin 70 Summer Rose 77 Summer Queen 77 Summer Golden Pippin. . . 77 Summer Pearm ain 60 Summer ttagivt 14fi Sunnnet Pippin So Summer Rambour ( J I Summer Sweet Paradise 90 Swaar 134 Sweet Russet 93 Sweet Pearmiin 1 23 Siotet Haruest 74 Tart Bough 7 2 Tewksbury Winter blush 140 Tolman Sweeting 137 Travrrs 131 Twenty ounce Pippin 1 4 J Tetofsky 78 Transparent Pippin 105 Transparent de Moscovie . . . . 78 True Spitzenburgh 1 3S Twenty Ou ice 1-iO Twenty ounce Jlpple 140 Van dyne 142 Warter's Golden Pippin 112 Victuals and Drink 141 Vandevere l-il Victorious Reinette 13i> Vrai drap d'or 71 Watson's Dumpling 142 Whare Reinette 12.' Watson's Dumpling 142 Waxen Apple 142 White Apple 142 Woolman's Long 142 Week's Pippin 103 Wells's Sweeting 140 Westneld Seek-no-further 96 White Bell-Fleur 101 White Bell flower 101 White Detroit 101 \\ Lite Winter Calville 103 White Calville 103 Wliite Spanish Reinette 130 White Juneating ,.. 78 White Astrachan 78 Vas* TVhite Hawthornden 89 Winter Pearmain hi Winter Queen 114 Winter Queening 144 Wine Ap r !e "3 Wine Sap Lift Wine Sot 1 13 White Apple Mtf Williams s Favourite 79 Wollaton Pippin 105 Woolman's Long 112 Winter Swe t Paradise 124 Wood's Huntingdon 10.7 Woolman's Harvest 77 Woodstock Pippin 81 Woodstock 83 Wormsley Pippin 97 Woodpecker 98 Wyker Pippin 199 Wygers 139 Yel/otn 1 05 Yellow JS" wtown Pippin 119 Yellow Pippin 121 Yellow German Reinette 129 Yellow Siberi tn Crab in Yellow Harvest 72 Yellow Belle Fleur 100 Yellow Bill flower 100 'Youngs Long Keeping 1U9 ATRICOTS Abricot Peche 1 57 Abrieot Coram in 1 57 Abricot Pre.coce 1 58 Abricot Hatif Musqu6 1 59 Abricot Hatif 1 58 Abricotier 1 ">8 Abricot blanc 1 ">9 Abricotier blanc 153 Alber^ier 1 £3 Alberge 153 Amande Aveline J 54 An mas 154 Angoumois ] 54 Anson's Imperial 157 Blotched Leaved Turkey 1 59 Black 1 54 Blotched Leaved Roman 157 Blenheim 1 58 Blanc 1 59 Breda 154 Brussels 155 Brown Masculine 153 BrianQon 159 D'Alexandrie 156 De Hollande 154 De St. Jean 155 INDEX OF FRUITS. 569 Page De St. Jean Rouge l.»5 De JSTancy ] .>'■> ])e JS'ancy 157 De Nancy I5g Double floweiing Apricct 160 Du Pape 151 Dunmore 155 Dunmore' s Breda 1 55 Du Luxembourg 157 Early Orange 156 Ear y Masculine 158 Early White Masculine 159 Friiher Muscateller 158 Get mine 157 Gros Precoce 155 Gron S Rivers" E irlv He^rt 177 Rivers' Early Amber 177 Ronald' a Large Blac, Heart. 170 Ronald's Heart 17) Robert's Red Heart 1 7 > Royale 190 Roy ale Ordinaire 190 Royal Hdtive I - ■ ) Royal Duke 192 Royal Anglaise Tardive 1 ■ • 2 Ronald's Large Morello 1 .n Rumsey's Late Moreilo 199 Sell tear ze Htrz A irsche 170 SchOne von Choisy - . . . . 190 September Weichsel Grosse.. 107 Serrulated leaved Cherry. ... 200 Small Double- Flowering 200 Small May 1 ! I '» Sma/l Wild Black 171 Spanish Black Heart 109 Sparkhawk's Honey 177 Sparrowhawk's Honey 177 Sjiutted Bigarreau 181 S/i&te Hildesheimer M armor Kirsche 1S4 Spanish Yellow 187 St. Martin's Amarelle 200 Superb Circassian 170 Sussex 1 96 Sweet Montmorency l'.)3 Tartarian 171) Thompson's Duke l'J 1 Tobacco* Leaved 189 Transparent Guigne 177 Transparent Gean 177 Transparent 177 Tradescant ISO Tradescant's Black Heart 138 Tradescant 's 165 i Trauben Amarelle 1 94 Trcs Fertile 104 i Turkey Bigarreau 170 | Turkey Bigarreau 1 SO J r ery Large Heart 170 Vier auf ein Pfund 18M Virginian May loG Virginian Wild' Cher y 201 Virginisch Kirsche 201 Waterloo 178 Wax Cherry 194 Werder's Early black Heart. . . 160 Werder's Early Black 160 Werdersche Frulie Schwarze Herz Kirsche 160 Page W rt's Wh ite Hear. 1 7i Weichsel mit gauz urzenstiel 195 n eepi i ; or All Sain I s 2 IC White Mazzard 171 Whixley B ad: 171 Whdi 'll.art 173 White Transparent 173 W h ite Tartarian ..." 1 78 White Big am au 170 White Bigarreau 180 White Ox Heart 180 Wildir's Bigarreau de Mai.. 168 IV Id English Chi rry 171 Wild Blac Fruited. 171 Wild Cherry 201 Yellow Horny 1 77 Yellow Spanish (79 Yellow or Golden 181 Yung To 200 CURRANTS. Black English 2'M Rack Naples 2i )5 Cassis 204 Champagne 2 >4 Common LI ick 204 Groseil HcrRovgt a Gr on Fruit 2u3 Groseillier a fruit couleur de Chair ' 204 Knight's Lar^e Red 2 i4 Knight's Early Red 2)4 K night's Sweet Red 2 )4 Large Red Dutch 203 Large Bunched Red 203 Long Bunched Red 2 )3 May's Victoria 2 >4 Missouri Currant 205 Morgan's Red 203 Morgan's White 203 J\'ew Red Dutch 2 .3 J\"tw White Dutch 203 Pheasant's Eye 20 4 Red Dutch. . ." 203 Red Grape 203 Reeve's White 203 Red Flowering Currant 205 Striped Fruited 201 Grosse Weiss nnd Rothge- streifte Johannisbeere 204 White Dutch 203 White Crystal '.2113 H 'hit: Leghorn 203 Angelique 311 INDEX OF FRUITS. 573 Tage. Bauswater ' 209 Black Naples 209 Slack Ischia 210 Blue Ischia 210 Black Genoa 210 Bordeaux '211 Brunswick 200 Brown Hamburg 209 Brown Turkey 21 U Brown Italian 210 Brown Naples 210 Brown Ischia 2i'J Chestnut 21U Chestnut-coloured Ischia 210 Clementine 200 Concourelle Blanche 211 Early Forcing 210 Figue Blanche 212 Ford's Seedling 212 Green Ischia 212 Hanover 20 ( J Italian 210 Large Blue 210 Large White Genoa 212 Lee's Perpetual 210 Madonna 2U9 Malta 211 Marseilles 212 Melitte 211 Murrey 2 i Nerii 212 Por.ock 2 r2 Pregussata 212 Red 209 Small Brown 211 Small Brown Ischia 211 Violetre !... 211 Violetie de Bordeaux 211 White Marseilles 212 White Naples 212 U r .\ ite Standard 212 Wnite Ischia 212 Page Early Green Ilaii y 216 Edwards's Jolly Tar 2l6 Farrow's Roaring Lion 215 Glenton Green 21 o Gorton's Viper 216 Green Walnut 217 Hartshorn's Lancashire Lad ... 216 Hapley's Lady of the Manor .. 217 Hepburn Green ProLiric 217 Hill's Golden Gourd 216 Keen's Seedling 216 Leigh's Rifleman 216 Massey's Heart of Oak 217 Melling's Crown Bob 216 Miss Bold 216 Part's Golden Fleece — 216 Parkinson's Laurel 217 Pitmaston Green Gage 217 Prophet's Rockwood 216 Red Warrington 216 Saunder's Cheshire Lass 217 Taylor's Bright Venus 217 Wainman's Green Ocean 217 Wellington's Glory 217 White Honey 217 Woodward's Whitesmith 217 Yellow Champagne 216 Yellow Ball 216 GOOSEBERRIES. Berry' 3 Greenwood 2 16 Boardman's British Crown 215 Buerdsill's Duckwing 216 Capper's Top- Sawyer 215 Capper's Bunker's Hill 216 Capper's Bonny Lass 217 Champagne 215 Cleworth's White Lion 217 Colliers Jolly Angler 216 Cook's White Eagle 217 Crompton Sheba t^ueen 217 EarP/ Sulphur 216 Alicant 237 Aleatica du Po 240 Aleppo 2-1.6 Alexander's 253 Amber Muscadine 2 12 Amiens 2-12 American Muscadine 25S Ansell's large Oval Black 23S Auverne 236 Auvernal 236 Auvernas Rouge 236 August Traube 239 Bl ick Cluster 233 Black Morillvn 236 Black Burgundy 236 Black Frontignan 236 Black Frontignac 236 Black Cunstantia 236 blue Frontignan 237 Black Hamburgh 237 Blue Trollinger 237 Black Prince 237 Black Spanish 237 Black Valentia 237 Black Portugal i37 Black Lisbon . 237 574 INDEX OF FRUITS. Black Lombardy Black Morocco Black Muse add Black St. Fetor's Black Palestine Black Muscat of Alexandria Black Tripoli Black Grape from Tripoli. . . . LI ick Muscadine Black Ch asset as Black Sweetwater Blanc de Bonneuil Blacksmith' $ Wiiite Cluster... Bland Bland's Virginia Bland's Madeira Bland's Pale Red Bourdales des Hautes Pyrenees Boston Brown Hamburgh Burgunder Bur guilder Bull or Bullett Cambridge Botanic Garden . . Cannon Hull Muscat Cape Grape Catawba Catawba Tokay Chasselas noir Chasselas Mus \\xk. . . Chads worth Tokay Chasselas Dori Chasselas Blanc Chasselas de Fontainebleau. . Chasselas Prtcoce Chasselas Royal Ch asselas Panache Chasselas Rouge Ciotat Clifton's Constantia Clarence Cumberland Lodge WArbois De St. Jean Diana Dutch Hamburg Dutch Sweetwater Early Black Early Black July Early White Malvasia Early Chasselas Early Wnite Teneriffe Early White Muscadine Early Sweetwater Elsin burgh Elsenborough Esperione Farineux J\oir Page, i P*f* 238 1 Fleish Traubc 231 238 1 Flame Colored Tokay 24' 238 238 238 238 239 239 239 Fox Grape 258 Franc Pineau 236 Frankendale 237 Frankenthaler 237 Frankenthalei Gros JSi'oir .... 237 Fromente 2 It) Frontiac of Aleaandria 2-13 23'.) | Genuine Tokay 2 14 239 Gibraltar 2:57 2-1 1 Golden Chassi las 212 2 12 Grove End Swet twater 211 253 Gray Tokay 241 253 I G?-osser Riessling 2-1-3 253 Grizzly Frontignan 2if> 253 Grizzly Frontignac 246 23<> Gramr Muscat/ l/ir 246 237 Hampton Court ] r ine 237 237 Hardy Blue Windsor 240 236 Hudler 237 239 Isabella 25 j 25S Jacob's Traube 239 237 Jews 243 214 Jerusalem Muscat 2 13 2 53 July Grape 23'J 2 54 A-leieer Rissiing 243 254 Knight's Variegated Chasselas.. 247 23'J Kummel Traube 24 tj 241 Languedoc 237 24 1 Le Caur 23s 242 Le Mcunitr 240 242 Le Co/>r 211 2 12 Le Metier 211 2 II Lenoir 256 244 Lombardy 247 246 Longworth's Ohio 257 24 7 Lunel 213 2 4.U Madeleine 239 253 Madeleine J\~oir 239 250 Malmsey Muscadine 24 1) 2 11) Madeira Wine Grape 243 242 Madeira 253 239 Malaga 213 255 Malaga 2 13 237 Mauri/ 1 an Panache 248 2 44 Mauritian noir Panache" 240 236 . Melier Blanc 9-4 1 23*) Millar's Burgundy 240 2 1 1 Miller Grape 240 211 M issourl 2.56 2 12 Missouri Seedling 236 244 ./Morillon Noir . . '. 236 2 I 1 Mohrendutte 237 2 5 5 Money's 238 255 Morillon Ha'if. 239 2 lu Morillon Taconni 240 240 Morone Farinaccio 24u INDEX OF FRUITS. 675 Muma Chasselas Mi" main Blanc Mosckata Bianca Moscado Bianco Moscatel Common Muscat J\"oir Ordinaire Muscat JVoir de Jura Mailer , Mulleorebe , Musk Chasselas Muscat d' Alexandria Muscat Blanc Muscat Blanc de Jura Muscatel ler Muscat Rouge Muscat Gris Muscado Rosso Muscat JVoir JVepean's Constantia JVbirin Norton's Virginia J\ orlon's Seedling Ohio Oldaker's West's St. Peter's.. Parsley-leaved Parsley-leaved Muscadine. . . . Passe longue Musque" Passe Musque P> tit Riessliug Pmeau Pitmaston White Cluster Pocock's Damascus Poonah Powell Pond' Seedling Purple Frontignan Purple Constantia Purple Hamburg Pulverulenta Raisin de Bourgugne Raisin des Cannes Raisin de Cuba Raisin d'Espagne Raisin Precoce -Raisin d'J.'utriche Raisin de Champagne Raisin de Frontignan Raisin Suisse Raisin d'Alep Red Frontignan Red Grape of Taurida Red Chasselas Red Muscadine Red Scupper nong Red Muncy Red Hamburgh Red Muscat of Alexandria. . . Red Frontignan of Jerusalem. Page. 241 241 244 244 244 23G 230 24 24U 241 243 244 2-14 244 24»5 246 246 236 244 24 U 256 2-36 2-37 238 240 240 243 243 245 236 241 237 238 253 255 236 236 237 24U 236 238 233 238! 23 l J 240 242 214 246 246 246 247 24 7 247 253 254 237 238 238 Reissling- 2*5 Red Frontignan 246 Red Constantia 246 Rhenish Red 247 Roanoke 258 Pother 236 Royal Muscadine 242 Rossling 245 Rudesheimerberg 24J» Salisbury Violet 237 Saint Peter's 235 Sauvignien noir 240 Schwarzer FrMhzeitt ger 231) Scotch White Cluster ■ 242 Schloss Johan.nisbtrg 245 Schuylkill Muscadell 253 Schuylkill Muscadine 253 Scuppernong 25S Schwarzer 236 Segar-Box Grape 257 Shurtlett's Seedling 257 Sir William Rowley's Black . 236 Sir A. Pytche's Black 237 Small Black Cluster 236 Smart's Elsingburg 255 Spring Mill Constantia 253 Steward's Black Prince 237 Stillward's Sweetwater 244 Striped Muscadine 24 6 Sumpter 256 Switzerland Grape 246 Syrian 24 J r Pasker's Grape 253 Tottenham Park Muscat 243 Tokai Blanc 244 ToKalon ".. 254 Trailer 237 Trollinger 237 True Burgundy. 236 Turner's Black 24 Valentine's 237 Variegated Chasselas 246 Variegated Chasselas 247 VerdJho 2-13 Verdilhio 243 Verdal 24 o Victoria 237 Warner's Black Hamburgh . . 237 Water Zoet J\'bir 23*9 Watir Zoete Blanc 244 Wantage 217 Warren 258 Welscher 237 Weissholziger Trollinger. ... 237 West's St. Peter's 238 White Parsley- Leaved 240 White Metier. 241 White Chasselas 24 2 570 INDfiX OF FRUITS. Tage.. White Muscat of Alexandria. . 2 13 / 1 'hite Muscat 213 White. Muscat of Lunel 243 IVlate Frontignan 244 Wiiite Constaniia 211 White Frontniac 211 W hile Sweet Water 24 4 White Muscadine 244 White Tokay , . 214 White Hamburgh 245 White Lisbon 245 White Portugal 245 White Raisin 215 White Nice 245 While Rissling 245 Winne ... 253 Wihuot's New Blf ck Hamburgh 23"/ Weisser Muscat-'.ller 244 Weisse Muscaten Traubt. ... 244 Zebibo 243 Beechwood 540 Black Rock 54(1 Citron 53it Dampsha 511 E^rly Canteloup 54 U Franklin's Green Fleshed 53'J Green Hoosainee 541) Green Valencia 540 Impioved Green Flssh 53 ( J Keising 541) Large Germek 540 Netted Canteloup 54U N utmeg 539 Rack Canteloup 540 Sweet Ispahan 540 MULBERRIES. Black or English 200 Johnson 260 Red 25'J NECTARINES. Anderson's 5QS Anderson's (of some) 503 Anderson's Round 508 Aromatic. 500 Black 505 Block Murry 505 Boston 502 Broomfield 507 Brugnon Hat if 506 BrugHon, lied at the Stone... 506 F*r« Brugnon de Newington 50S Brugnon Musqu6 50* Brugnon VioletteMusquie. .. 508 Claremout 503 < 'ommon Elruge 5: )3 Cowdray White 505 D'Anglelerre 50S Dow nton 5 03 Due du Tellier's 503 Due dc Tilly §U3 Due de Telto 5(J3 Du Tilley's 503 Early Violet 506 Early Brugnon 50G Early Newington 508 Early Black Newington 503 Early Back 508 Elruge 508 Emer ton's New White 505 Fairchild's. 504 Fairchild's Early 504 Fine Gold- Fleshed 507 Flanders 503 French. Newington SOS Golden 507 Hardwicke Seedling 504 Hampton Court 506 Hunt's Tawny 504 Hunt's Large Tawny 5(J4 Hunt's Early Tawny 504 Large White ' 505 Late Green 506 Large Scarlet 506 Leivis 502 Lord Selsey's Elruge 506 Lucombe's Black 508 Lucombe's Seedling 503 Murrey 503 Murry 505 New White 505 Neat's White 505 New Scarlet 506 Newington 503 New Dark Newington 503 New Early Newington 508 Oatland's 5l)3 Old White 505 0:d Newington 509 Old Roman 508 Grange 507 Perkins' Seedling 502 Peterborough (of some) 5:t3 Peterborough 506 Petite Violette Ha.tive ■'>;■•; Pitmastoa Orange 506 Red Roman 50S Roman 5u8 Rough Roman 50S Scarlet Newington . »• • 508 Scarlet 60S INDEX OF FRUITS. 57T Pafre. I Hill 50S '» A* wing/on 506 ft Grot •") i3 pit's 503 mash (o( some) 500 Vi I tte Hative 60S Violet • 5 16 Violette Aug mil litres 50fi Violette Musque 506 J 'iolt t, red at ih< stunt 5(J6 Violet Mas*'. 506 William** Orange 5fMi Williams' Seedling 506 NUTS. Chestnut 262 Chin<|iie]>in 282 Cosford l-'ilbert 261 European Walnut 26u Filbert 261 Frizzled Filbert ^61 Hickory Nut 201 Northhamptonshire Prolific Filbert 262 Red Filbert 262 White Gilbert 262 OLIVES. Broad-Leaved Olive 54S Common Olive 547 Long- Leaved 547 Olivier a fruit arrondi 548 Olivier Pleureur 5 IS Olivier Picholine 54S Wild American 517 ORANGE FAMILY/. 1. Oranges. Rergamot 544 Blood Red 544 Common Sweet 544 Fingered 544 Maltese 544 Mandarin 544 Pear- Shaped 544 Ribbed 544 Seville 544 St. Michael's 544 Sweet- Skinned 544 2. Lemons. Common 515 Sweet 545 3. Limes. Common 545 Porno d' Adamo 545 49 Pag*. POMEGR VN iTES. Double Red 55fl Double White •■'■ Grenadier a fruit Doux.... 54\J Sweet Fruited ">I9 Sub-acid Fruited 549 Variegated Flowered 550 Veil w Flowered 550 Will, or Acid-Fruited 54fc PEACHES. Abricote ■ 4^9 Acton Scotl 471 Admirable Tardive 472 Admirable 477 Admirable Jaune 4^9 Alberge Jaune 492 . llgit rs Yellow 496 A/git rs Winter 496 Anne 474 Apricot Peach 4S9 Aster 471 Avant Rouge 4»d An ant Peche de Troyes 4S2 Avant Blanche '. 4S3 Harrington 472 Baltimore Beautv 490 Bellegarde 471 Belle de Vitry 472 Bellis 4 72 Belle Beaut i ^S Bille de Vitry 477 Belle Bausse'. 473 Belle de Paris 4r>2 Bergen's Yellow 490 Betteraoe 494 Blood Clingstone 493 B'oud Cling 493 Blood Freestone 494 Sourdine 479 Boudin 479 Brevoort 4 72 BrevoorVs Morris 472 BrevoorVs Seedling Melter... 472 Brown JVutmeg 482 Buckingham Mignonne 472 C ordinate 494 Catherine 494 Chancellor 473 C/iancelliere 473 Chinese Peach 500 Clinton 473 Claret Clingstone 493 Cole's Early Red 473 Cooledge's Favourite 473 Cooled gc's Early Red Rareripe 173 Colonel Ansley's. ..-.,. ...... 472 578 INDEX OF FRUITS. Pagt. Vole's White Malocoton 481 ibia 491 ill's Late Melocoton. . . . 491 i /-■•' ■■ Ear // i'.'i 1 rawford's Early Melocoton... 49U wjbrd's Superb Malaca- 491 i ut-Leaved -177 ricot 48V) Double Montagne -174 Double Mountain 4 74 Dorsetshire 483 Double Swalsh 485 D' Orange 489 Double Blossomed Aw Double Flowering 499 Druid Hill 474 E iily Anne 474 Early Tillotson 475 E.ulv York 4 7.') Early Newington freestone... 47i> Early J\'< wing ton 47<". Early Sweet-Water 470 Early Admirable 477 Early Purple Jxoant 478 Early .May 478 Early Vineyard 47S Early Red J\ 'utmeg 482 Early White JYutmeg 483 Early Purple " 4S4 Early Ruyal G< orge 48") Early Bourdine 4S. r ) Early Red Rareripe 485 Early Crawford 490 Early JYewington Cling 498 Edgar's La/e Melting 173 Emperor of Russia 477 Favourite 477 Favourite Red 477 Flat Peacn of China 5U0 Fox's Seedling 47S French Mignonne 478 French Royal George 471 French Magdalen 4S1 Freestone Heath 4 79 French Bourdine 479 Free-stone Heath 481 Galandc 471 George the Fourth 478 Gold Fleshed 492 Golden Mignonne 49'J Gret n Nutmeg 174 Grosse Mignon ne 4 78 Grhnwood's Royal George . . . 47S Grim wood's J\'ew Royal George 4 78 Griffin s Mignonne 485 Grimwood's Royal Charlotte . 480 Grosse Jaune Tardive 489 Green Catherine 4U7 Gros Malecaton 498 flsj* Grosse Persique Rouge 498 Haine's Early Red 47S Hi ath Clingstone 491 Heath 494 Hi to of Tippecanoe 499 Hoffman's Pound IS1 Hogg's Melocoton 499 Incomparable 19;"i Italian 482 Java 50C Johnson's Early Purple 4 78 Judd's Melting 4 79 Kenrick's Heath 479 A ew Early Purple 486 Kennedy's Carolina 4'.i6 Kennedy's Lemon Cling 496 Late Chancellor 4 73 Large Early York 475 Large American Nutmeg 47 , 6 U Admirable 477 Large French Mignonne 47S La Royale 47S La Royale 470 Late Admirable 479 Late Purple 479 La Grange 480 Large Red Rareripe 4S5 Large Red Rareripe 4>0 Lady Ann Steward 481 Late Red Rareripe 486 Lady Gallatin 492 Large Yellow Raieripe 493 Late Admirable Cling 49f Large White Clingstone 492 Late Yellow Alberge 496 Largest Lemon 496 Large JYewington 497 Lemon Clingstone 496 Lord Montague's Noblesse. ... 483 Lockyer's Mignonne 435 Lord Nelson's 486 Lord Fauconberg's Mignonne. 486 Long Yellow Pine Apple 496 Luscious White Rareripe 431 Madeleine de Courson 481 Madeline Rouge 4S1 Alalia 4S2 Malte de JYbrmandie 482 Madeleine Rouge a Petitcs Pleura 4S5 MadeleineRouge Tardive... . 486 Madeleine Rottg<. a Moyennes Fleurs 486 Madeleine a Petitcs Fleurs. . . 486 Malagatune 492 Malacatune 492 Marie Antoinette 493 Mellish's Favorite 48J Mignonne. 478 Millefs Mignonne 485 INDEX OF IKUITS. 579 Page M mtague 474 Muntauban 474 Motteux's 479 Morris's Red Rareripe 480 Morris Red 4S0 Morris White Rareripe 48) Morris White 481 Morris White Freestone 481 Morrisania Pound 481 Morrison's Pound 481 Monstrous Pavie 498 Monstrous Pompone 498 Narbonne 479 Newington Peach 470 JYew Cut-leaved 477 Weill's Early Purple 478 New Royal Charlotte 486 New York White Clingstone. 495 Newington 497 Nivette 483 Nivette Veloutee 483 Noisette 473 Noblesse 483 Aloir de Montr euil 471 October Yellow 496 Oldmixon Freestone 484 Oldmixon CI ear stone 484 Oldmixon Clingstone 497 Old Newington 497 Orange Clingstone 497 Orange Peach 489 Pavie Admirable 495 Pavie de Pomponne 498 Pavie de Componne Grosse. . . 498 Pavie Rouge de Cotnpone 498 Pavie Caum 498 Pavii Monstreux 498 Piche Royale 479 Peche Ma/te 482 Peche Jaune 492 Piche a Fleurs Doubles 499 Peche a Fleurs Semi- Doubles. 499 Peeu- To 5U0 Pine-Apple Clingstone 496 Pfiurpree de Normandie 478 Pourpree Hative 478 Pourpree Tardive 479 Pourpree Hative a Grandes Fleurs 484 Pourpree Hative 484 Poole's Large Yellow 491 Poole's Lute Yellow Freestone. 491 President 484 Prince's Red Rareripe 4S6 Purple Avant 478 Purple Alberge 492 Red Rareripe 480 Red Rareripe 485 Red Magdaten 481 rag* Red Nutmeg , 482 Red Avant 482 Red Cheek Melocoton 492 Red Magdalen 485 Red Cheek Malocoton 492 Red Alberge 492 Red Heath 494 Reid's Weeping Peach 500 Royal Kensington 478 Ronald's Seedling Galande. . 478 Royal Sovereign 478 Royale 479 Rouge Paysanne 481 Royal George 485 Royal Charlotte 486 Rose 487 Rosanna 493 Sanguinole a. Chair AdheVente. 494 Scott's Early Red 487 Serrated 477 Selby's Cling 495 Smock Freestone 492 Smith's Newington 498 Smith's Early Newington. . . . 498 Smooth-leaved Royal George. 471 Snow .' 486 Stewart's Late Galande 473 Strawberry 487 St. George 492 Superb Royal 478 Superb 485 Sweet Water 476 Swiss Mignonne 478 Titon de Venus 479 Tippecanoe 499 True Red Magdalen 481 Unique 477 Vanguard 483 Van Zandt's Superb 487 Veloutie Tardive 483 Veloutie de Merlet 478 Violette Hative 471 Vineuse 478 Vineuse de Fromentin 478 Waxen Rareripe 487 Washington 4S8 Washington Red Freestone. . . 488 Walter's Early 488 Washington Clingstone 499 Weeping Peach 500 White Rareripe 481 White Malacaton 481 White Nutmeg 483 White Avant 483 White Imperial 488 White Blossomed Incomparable 4S9 White Blossom 489 Willow Peach 48£ Williamson's Neu> York 495 580 INDEX OF FEUITS. Page. Yellow Admirable 4a9 Yellow Malocoton 492 Yellow Malagatune 492 Yellow Alberge 492 Yellow Rareripe 492 Yellow Rareripe 493 Yellow Pine Apple 496 PEARS. Ah ! Mon Dieu 383 Alpha 348 Althorpe Crassaune . . . 352 Amire Joannet 330 Ambrosia 331 Amory 349 Amande Double 353 Amanda's Double 353 Amoselle 43U Andrews 349 Ananas 349 Ananas d'Ete 35U Ananas 35U Angleterre 351 Angora 423 Archiduc d'Ete" 33U Aston Town 351 Autumn CoJmar 353 Autumn Bergamot 306 Bartlett, or Williams' Bonchre- tien 334 Bartlett 334 Bad/lam's 357 Belle de Bruxelles 334 Belle d'Aout 334 Beau Present. 337 Bellissime d'Eti 339 Bellissime Supreme 339 Bellissime Jargonelle 339 Belmont 353 Belle et Bonne 353 Beurre Haggerston 333 Beurri d 'Angleterre 351 Beurri Boucquia 355 Beurre de Capiumont 357 Beurri (iris 357 Beurri Rouge 357 Beurre d' Or 357 Beurri Dorie 357 Beurri d'Amboise 357 Beurri du Roi 357 Beurri 357 Beurri d'Anjou 357 Beurre d'Anjou 3G0 Beurri Vert 357 Beurre Bosc 358 Beurri d' Yelle 358 Beurri d' Yelle 360 Beurri d'Amalis 360 rag* Beurri 7 Br.icas Bergamot 366 Biaddock's Field Statu ard.. 39? Broom Park 428 Bretagne le Cour 415 Brown St. Germain 447 Brande's St Germain 44s Buffam 356 Buffum 350 Burnett 370 Butter r,i:r 378 49* Pagt Bujaleuf 45C C ail lot Rosat d'Eti 34? Capiuinont 357 Calahasse Base 358 Cabot 37C Capsheaf 374 Calebasse 374 Calebasse Double Extra 374 Calebasse d'Hollande 374 Calebasse Grosse 374 Capucin . . 37? Capuchin 375 Claire 375 Calhoun 376 Cambridge Sugar Pear 392 Canning 425 Catillac 432 Cadilloc 432 Cellite .. 444 Chelmsford 370 Charles of Austria 376 Charles d'Autriche . 376 Charles d'Autriche 401 Chaumontel tres gros 425 Chaumontel 433 Chapman's 4 ' 4 Chambers' Large 448 Chambrette 450 Citron 336 Citron des Carmcs 341 Citron de Septembre 37S Citronenbirne Bomische Grosst Punctirte 3yQ Clara 375 Clinton 376 Clion 448 Common Bergamot 366 Compte de Lamy 371 Comprette 371 Commodore 372 Copea 373 Colmar Epine 376 Colmar Neili 376 Comtesse de FrSsnol 388 Compte de Michaux 398 C*lmar Bosc 401 Co/mar Deschamps 423 Columbia 430 Columbian Virgalieu 430 Columbian Virgalouse 430 Comstock 432 Comstock Wilding 432 Colmar 434 Colmar JDore 434 Colmar d' Hiver 43" Co/mar Jaminette 433 Colmar Oris 444 Colmar Hardenpont 444 Colmar Souveraine 4i4 583 INDEX OF FRUITS. Page. Colmar Preule 414 Cu/tn tir Dorie 444 Crawford 331 Croft Castle 372 Cross 432 Crassane 375 Crlsane 375 Cuisse Madame 339 Cuisse Madame 34 7 Cushing 373 Cumberland 375 Culottt de Suisse 419 Cyprus Pear 343 D'Ambre 3J1 D' Amour 383 D 'Abundance 3^3 UArnnberg Par/ait 423 UAue.h 434 DAustrnxie 438 U Ananas 444 Dearborn's Seedling 330 De I'allie 347 De h'einzheim 317 Des 'frois Tours 360 De .Melon 360 Petal's 37S Der.hanlsbirne 37« De Lou vain 383 Delices d'Hardenpont 384 Dilices aTArdenpont 384 De I'igne Pelone 33s Deschamps 423 De Maune 434 De Tonneau 448 Die Sommer Christebirne .... 346 Diel's Bulterbirne 3GU Did 36(J Dillen 300 Diatnant 300 Dingier 371 Dix 378 Dorothie Roy ale 360 Doyenni d"Eti 330 Doyenni 37S Doyenne" Blanc 37S Doyenne Panache • . . . . 380 Doyenni Galeux 380 Doyenni Boussouck 380 Doyenne" Gris 380 Doyenne" Rouge 380 Doyenne" Roux 330 Downham Seedling 393 Doyenni d'Hivcr 425 Doyenne" du Printemps 425 Doyenni d'Automne 380 Dumortier 378 Dunmore 3s0 Duchesse d'An^ouleme 381 Duchess of Mat s 382 Duchesse de Mars 383 Duchesse d'Orleans 384 Dundas 384 Due White Doyennl 378 White Be'urr'e 37S White Autumn B-urre 378 Williams' Bon Chritien 334 W i ndsor 34 7 Williams' Early 348 *f 'illiam the Fourth 397 •Vilbur 4-21 \ViIkinson 4 - 21 Winter Bergamot 429 Winter Cross 432 Winter Beurre 433 Winter Virgalieu 434 Winter Bell 440 Winter Nelis 450 Wilhelmine 451 Wilhelmina 451 Wurtemberg 401 Yat 422 Yellow Butter 37S York Bergamot 3'iG Yutte 4'22 Abricotie de Tours 272 Abricotee 272 Abricot Vert 276 Abricotee Rouge 23'J Agen Datte 309 Amber Primordian 279 American Yellow Gage 287 American Wheat 289 Apricot 272 Apricot Plum of Tours 272 Autumn Gage 271 Austrian Quetsche 311 Azure Hdtive 289 Beekman's Scarlet 303 Beach Plum 263 Bingham 272 Bleecker's Gage 273 Blue Gage 289 Black Perdrigon 289 Blue Perdrigon 290 Blue Imperatrice 290 Blue Perdrigon 307 Black Damson 297 Blue Holland S01 Bleecker's Scarlet 303 Black Morocco 306 Black Damask 306 Bolmar 284 Bolmors Washington 284 Sruyn Gage 276 Bradford Gage 276 rugnon Gage 276 P*g* Brignole 281 Brevoorfs Purple 289 Brevoorfs Purple Bo/mar. ... 289 Brevoorfs Purple Washington 289 Brignole Violette 290 Bud's Favorite 272 Bury Seedling 273 Byfield 272 Catalonian 279 Caledonian 300 Caledonian 306 Cherry 294 Cheston 295 Chickasaw Plum 2(53 Coe"s Golden Drop 273 Coe's Imperial 273 Cooper's Large 291 Cooper's Large Red 291 Cooper's Lar ge American ... . 291 Columbia •. 292 Columbian Gage 292 Corse's Admiral 293 Corse's Field Marshal 293 Corse's Nota Bene 293 Coe's Late Red 295 Common Damson 297 Common Quetsche 310 Common English Sloe. 316 Covetche 310 Cruger's Scarlet 293 Cruger's 293 Cruger's Seedling 293 Cruger's Scarlet Gage 293 Dana's Yellow Gage 275 Damas Vert 276 Dauphine 276 D'Avoine 279 Dame Aubert 286 Dame Aubert Blanche 286 Dame Aubert Jaune 286 D'Am'erique Rouge 294 Damson 297 Damas d'ltalie 302 DAgen 309 Damas Violet 310 Damask 310 Damas Gros 310 Damas Violet Gros 310 Dame Aubert Violet te 312 De Virginie 294 Denniston Red 2yd Denniston's Albany Beauty.... 275 Denniston's Superb 275 Dcnyer's Victoria 315 Diamond 298 Diaprce Violette 295 Diapree Rouge 298 Die Violette KbnighnC I audic. 308 Downton Imperatrice 274 INDEX OF FRUITS. 5S7 Page. Domine Dull . . 296 Double-Flowering Sloe 31*3 Double- Blossomed Plum 316 Drap d'Or 27-1 Dutch Prune 29b" Dutch Quetzen 29(3 Dunne's Purple French 297 Dwai f Texas Plum 263 Early Yellow 279 Early Scarlet 29-1 Early Damson 297 Early Orleans 30-4 Early Morocco 30G Early Black Morocco 3U(3 Early Damask 30(3 Early Tours 307 Early Violet 307 Early Royal 313 Egg Plum 286 Eltrey 299 E /fry's Prune 299 Emerald Drop 275 Fair's Golden Drop 273 F/ushing Gage 278 Florence 312 Fotheringham 299 Franklin 284 Frost Gage 300 Frost Plum 300 German Gage 273 German Prune 296 German Prune 310 Ghiston's Early 276 Golden Gage 273 Gonne's Green Gage 2SS Golden Cherrv Plum 295 Goliath ". 300 Green Gage 276 Grosse Heine Claude 276 Grosse Reine . . 276 Grosse Luisante 286 Grove House Purple 299 Grimwood's Early Orleans. .. 304 Gwalsh 301 Hampton Court 304 Holland 301 Holland Prune 301 Horse Plum 301 Howell's Early 302 Howell's Large 306 Hudson Gage 277 Hilling's Superb 277 Ickworth Imperatrice 302 Imperial Ottoman 278 Imperial Gage 278 Imperatrice Blanche 285 Impe'ria/e Blanche 2s6 Impiratrice 290 Imperatrice Violette 290 Imperial Diadem Imperatrice Violette Imperatrice Violette Grosse.. Imperial Violet lmjiiriale Violette hnjieriale Rouge Impiriale lsltworth Green Gage Isabella Italian Damask Italian Damask Jaune Hative Jaune de Catalogue J efTierson Jenkins's Imperial Keyser's Plum Kirke's Knights' Large Drying Knight s No. 6 , Lawrence's Favorite Lawrence's Gage. , ■. Large Green Drying Large Early Damson Large Long Blue Late Yellow Damson La Dilicieuse La Royale Leipzic Little Queen Claude Little Blue Gage Lombard Long Scarlet Louis Philippe Lucombe's Nonsuch Magnum Bonum Maitre Claude Matchless Manning's Long Blue Prune... Manning's Long Blue Mirabel le Double Mirabelle Grosse Mirabelle Mirabel I e Petite Mirabelle Jaune Miser Plum Jyfimms Miriam Monsieur Monsieur Ordinaire Monsieur Hat if • Monsieur Hutif de Montmo ?x?icy Monsieur Tardif. Morocco Mulberry M yrobolan Myrobolan New Golden Drop •A etc Wash ington ",- , ! 299 3 in 3i3 1 Myall's Eliza 532 .Yiwa Scotia Scarlet 526 (Mil Scarlet 528 OM Pine 532 Orange Hudson's Bay 52»> Original Scarlet 52b Pug* Patagonian 536 Pine Apple 53S Prince Albert 532 Prolific, or Conical Hautbois... 535 lied Bush Alpine 535 Bed Alpine 534 Red Monthly 534 Bed Wood..' 534 Roseherry 528 Boss Pliuenix 533 Scarlet 52S Scotch Scarlet 528 Southampton Srarlet 527 Swainstone Seedling 534 True Chili 536 I 'irginia Scarlet 523 Warren's Seedling 527 Wilmot's Superb 536 White Alpine 535 White Bush Alpine 535 White Monthly 535 It'hite Monthly, without Run- tiers 535 White Wood 534 Yellow Chili 536 York River Scarlet 52'' GENERAL INTEX, Almond, its history and uses, page 149; cltivstion, 149; varieties of, 150; ornamental varieties, 152. American Blight, 6(3. Amelioration of Fruits, 1. Apple, history of, 56 ; its uses, 56 ; criterion of qualities in, 53 ; propaga- tion, and soil and situation for, 59; grafting the trees, 17; prun- ing, 62 ; cultivation of orchards of the, 61 ; the bearing year of, to aiter, 61 ; insects injurious to, and moujs of destroying, 62 ; gather- ing and keeping, 67. Apple Borer, to destroy, 63. Apricot, its history, uses, and cultivation, 15°; diseases of, 153; varieties of, 153 ; ornamental sorts, 159; selection of choice varieties, 160 Aspect of fruit trees, 4S; effects of hills and valleys, 50 Bark Louse, to destroy, 66, 560. Bending the limbs, to induce fruitfulness, 34. Berberry, its uses, culture, and varieties, 160. Birds, destroyers of insects, 55. Blackberry, its culture and varieties, 518. Black Gum, on the plum tree, 269. Black Walnut, 261. Butternut, 261. Budding, the theory and practice of, 19; ita advantages, best season for, 20; shield and American shield buddn.g, 21 ; after treatment of the buds, 22; reversed shield, and annular, 23. Canker Worm, its habits, 64 ; beat modes to destroy, 65. Caterpillar, to destroy, 63. Chestnut, its varieties, 262 Cherry, history and uses, 162; planted for avenues in Germany, 163; soil and situation for, 163 ; propagation tf, 164 ; classification of, and its varieties, 165; ornamental varieties, 199; selections of choice sorts, 201. Chamomile, used to destroy inseets, 54 ; for the scale insect en the orange tree, 543. Cider, to make, 68. Citron, the, 545. Coal-Tar, to prevent mice from girdling trees, 560. Codling Moth, 66. Composition for wounds in fruit trees, 32. Crab, the type of the apple, wild species of, 57. Cranberry, its habits and culture, 205. 592 GENERAL INDEX. Cross-Breeding, to obtain new varieties, 9. Curl, in Peach trees, 468. Curculio, its habits, 206 ; to destroy, 268. Currant, its history, 201 ; uses and culture, 202; varieties, 203; cmaraen- tal sorts, 205 Cuttings, propagation &j 2i Duration ot varieties of Fruit-Trees, 551 De Candolle, his remarks on the decay of varieties, 552 Eyes, or Buds, propagation by, 27. Fig, its history, 207 ; propagation and culture, 208 ; to hasten the ripening of the fruit, and its varieties, 209 Filbert, its varieties and culture, 261. Fire-Blight, its nature, 322. French Standard Names, key to the pronunciation of, 561. Frozen-Sap Blight, in the pear tree, 324. Fruitfulness, induced by root-pruning, 32 ; by bending the limbs, and oy disbarking, 34; by salts of lime, 35. Grafting, its influence on varieties, 5, 553 ; its uses, 12; proper time for 1? ; its limits, 14 ; splice and tongue-grafting, 15 ; cleft-grafting, 17 ; saddle-grafting, 18. Graft, its influence on the stock, 26. Grafting-clay, 19. Grafting -wax, 19. Grape, its history, 218 ; soil and propagation, 219; culture of the foreign, 220; vinery culture, 222; insects and diseases of, 235 ; foreign va- rieties, 236; culture of the native, 247; vineyard culture of, 250; selection of choice sorts, 259. Gril for, 521 ; cul- ture in rows and in strips, 522 ; fertile and bar>-«w plants oi, 523; varieties, 525; selections of choice sorts, 536. Taking-up trees, 42. Thorn, the, as stocks for the pear, 320 Tobacco-water, for insects, 54. Toads, destroyers of insects, 56. Transplanting, directions for, 41 ; preparing places for 41 Training, general remarks on, 35 ; its objects, 36 ; cnni; remedy for, 467. ft* 1 ■■«* \ .' ^ <*, fj. v* ^. ' (\ , ' •5L. ' >^ V* 1 i ■ V N • ^ a N O N ^, s ^ • ^ ' v\ X ■ V *, ^ >,.. vV ■ LIBRARY OF CONGRESS ODDO^lTlEib ■ HRJUUU ■ B IS ffiflR I I M lUfK} .1,1 BHHT [kKkh SKI ■