/^ , ■^ - (* f^A'/^S^M. ■ i ? ^^f iilMf II jiiiM^ I LIBRAEY OF CONGRESS, i Iff. B^s ^ ;«ftAVft^r.^ lU^ITED STATES OF AMERICA. -'^^Af^^r i^^/ A^' A "f^ifi :«:UV:«8t si^^^St:'^ ^'\Vf^mr^^:^ •n^^^^;^^ ^'^^^ir-;-;^:! H» 1 jlllMyi*^^'^^^^^^'^^'-^'^' f^^^jtc^^^x ii^^^ «Aia!?'^6^^CKt:5/^ r^^^^'^iM^' writH THE FRWT CULTIVATOR'S MANUAL, CONTAINING AMPLE DIRECTIONS FOR THE CULTIVATION OF THE MOST IMPORTANT FRUITS INCLUDING THE CRANBERRY, THE FIG, AND GRAPE, WITH DESCRiPTIVE LISTS OF THE MOST ADMIRED VARIETIES. AND A CALENDAR SHOWING THE WORK NECESSARY TO BE DONE IN THE ORCHARD ANI^ FRUIT GARDEN EVERY MONTH OF THE YEAR. THB WHOLl! ADAPTED TO THE CLIMATE OF THE UNITED BTAT23. By THOMAS i^RlDGEMAN, Gardener, Seedsman, and Florist. NEW YORK: C. M. SAXTON AND COMPANY, AaRICULTURAL BOOK PUBLISHERS, No. 140 FULTON STREET, 1857. [ Kntercil accordins^ to Act of Congress, in the year Eighteen Hundroc anJ Koriv-seven by Thomas Bridgeman, in the Clerk's OfEce of the Dis* trict Lourt cf ttie United States, for the Southern District of New-Yarli.] 3) PREFACE. This treatise forms the third part of " The Young Gar- rlener's Assistant," which, when first issued, in 1829, con- tained only 96 pages. Since that period, so constant has been the demand for the work, that numerous editions have been published ; and being made to embrace the three most important branches of gardening, the entire work has extended to upward of five hundred pages. As each branch forms a distinct subject, the author has been induced to pub- lish the ninth edition in three separate volumes, each of which is complete in itself. The first contains ample direc- tions for the cultivation of culinary vegetables and herbs; the second is designed for the cultivator of flowers ; and the present volume is intended to qualify the reader for the superintendence of his own orchard and fruit garden. Those who wish to obtain a book embracing the three subjects, can be accommodated with the tenth edition of the Young Gardener's Assistant, in octavo form, and which is destined to remain for some time to come, the American standard work on Horticulture in general. It is presumed that the pomologist will find in this little volume more information on the subject than he could rea- sonably expect in so small a compass. All the most esteemed species of fruit are treated of under distinct heads, to which is added a descriptive list of the finest varieties under culti- vation ; and from the several descriptive lists of fruits having been selected from the catalogues of the most eminent nur- serymen in our country, it is presumed that they are well calculated to suit the generahty of cultivators. The varieties of the different species of fiuit under culti vation are by far too numerous to encourage any attempt to publish a complete description of all. Even to enumerate them would be a difficult task, owing to the great uncer- tainty of their true names, and the multiplicity of names 11 PREFACE. under whicli they are known in different places. Those cultivators who are more anxious to raise large quantities of trees for sale, than to test their characteristics, are often led into error by cherishing the belief that the names of all the varieties they propagate are indisputably correct ; and hence it is that so many of our fruits are frequently sold under wrong names. Persons who purchase trees under such cir- cumstances, on discovering a mistake, are apt to compare the fruit with others of a similar character, and very fre- quently adopt synonymous names, which increases the evil to such an extent, that, unless a nurseryman tests all the various kinds by specimen trees kept for the purpose in his own orchard, he cannot always be certain what variety he is selling. I do not, however, by these remarks intend to reflect on any of our respectable nurserymen, because the vast improvement making every year in their catalogues is a convincing proof that they are aiming at perfection in their collections. In the following pages I have endeavoured to do justice to each article, by embodying all the essential points of cultiva- tion, and as our native vines are destined to become very generally cultivated in the United States, I have occupied over sixteen pages in treating of vine culture, and can truly say that I have thoroughly weighed every point before put- ting my pen to paper, and have not in any case adopted mere speculative theory, as is too often done by compilers of gardening books. As I am not disposed to tire the reader with a lengthy preface, I shall conclude by reminding him that the Calen dar and Index is intended as a key to the body of the work ; thus, the most important business of each month is briefly shown, with figures of reference to that particular page which treats more fully on the subject. The advantages of this plan must be evident to the most superficial observer. T. BRIDGE MAN. CONTENTS OBSERVATIONS ON THE ORCHARD AND FRUIT GARDEN. Page. Suggestions on the choice of a situation for an orchard, 7 Of the best methods of preparing the various kinds of soil, 8 Directions for transplanting fruit trees, .... 9 A communication from a friend, showing his plan of replanting trees, 11 Hints on the arrangement of trees, with a view to ob- tain successional crops of fruit. — Different soils described, suited to the various kinds of fruit, - 12 OBSERVATIONS ON INSECTS AND DISEASES TO WHICH FRUIT TREES ARE LIABLE. Remedies for the prevention and destruction of insects, 13 The best methods of curing diseases in fruit trees, - 14 Composition to be used as a wash for fruit trees, at the time of pruning, ------ 16 Some of the most annoying insects and reptiles described, 16 An earnest appeal to all agriculturists and horticultu- rists, showing the importance of encouraging the inhabitants of cities to preserve their ashes and soot in a dry state, for use on the land, - - 17 OBSERVATIONS ON TRAINING AND PRUNING FRUIT TREES AND VINES. The primary object of pruning explained, - - - 21 Several methods described of pruning and training the vine, &c. - -22 The benefits arising from judicious pruning, - - 23 Necessary Implements for pruning, &c. - - - 84 CONTENTS. BUDDING AND GRAFTING FRUIT TREP:S. Page, Information respecting the time and manner of budding fruit trees, --------25 On the choice of scions, and mode of preparing the stocks, 27 Cleft Grafting, Side Grafting, and Whip Grafting ex- plained, --------28 Saddle Grafting, Root Grafting, and Grafting by Ap- proach, defined, 29 Directions for making Forsyth's composition, - - 30 Recipes for preparing liquids for washing the stems and branches of trees, - - - - - - 31 Instructions for making grafting clay and composition, 32 ON THE CHOICE OF FRUIT TREES IN THE NURSERY Rules for judging the qualities of fruit trees, - - 33 Directions for the management of Stone Fruits, to pre- vent their gumming at the roots, - - - 34 A guide to the selection of distinct varieties of fruit, - 35 Apple. Its history, cultivation, propagation, &c. - 37 Seventy-six of the choicest vaiieties of Apples described, 39 Apricot. The best method of training, pruning, &c. explained, - -• 46 Select descriptive list of Apricots, - - - - 49 Almond. Its history, mode of culture, &c. - - 50 Cherry. The various kinds enumerated, with direc- tions for their cultivation, - - - - - 51 Thirty-one of the most esteemed varieties described, - 53 Chestnut. Its durability and other peculiar charac- teristics adverted to, 56 Cranberry. Its adaptation for garden culture exem- plified, 57 Currant. The best mode of cultivation shown, - - 58 Select descriptive list of Currants, - - - - 60 Fig. a fruit well calculated for cultivation in the United States 61 CONTENTS III Paget The operation of Girdling or Ringing Trees explained, 62 Seventeen of the best varieties of Figs described, - 63 Gooseberry. Description of fifty-eight of the most celebrated varieties, 66 An improved method of managing the Gooseberry, - 70 Grape. The peculiar characteristics of the Grape Vine defined, 72 The different manures adapted to the vine enumerated, 75 On the various methods of propagating, grafting, &c. - 76 Select descriptive list of foreign and native grapes, - 77 Doctor G. W. Chapman's and Mr. Wm. Wilson's suc- cessful experiments on their vines, '"9 Edward H. Bonsall's Vineyard Culture explained, - 80 Doctor R. T. Underbill's account of his vineyard at Croton Point, - -.- - - - -83 Concluding observations on training, pruning, and cul- tivating the vine, ... . . 85 Mulberry. Some of the most useful species described, with directions for their propagation and cultivation, 88 Nectarine. Important hints, calculated to give this scarce but delicious fruit the best possible chance of success, if strictly attended to, - - - 91 Select descriptive list of Nectarines, - - - - 94 Orange, Lemon, &c. The several species of this fruit enumerated, &c. - - - - - - 96 Peach. An elaborate review of the means best calcu- lated to overcome the difficulties attending the cul- tivation of this important fruit, - - * - - 98 Sixty-one of the best varieties of Peaches described, - 105 Pear. A definition of the different qualities of this fruit, with directions for its propagation and culti- vation, .__----- Ill Observations on the alleged deterioration of the Pear, and other fruits, 113 Eighty-eight of the most esteemed varieties of the Pear described, - -115 IV CONTENTS. PagA Plum. The means best adapted for the peifection of this fruit explained, ------ 124 Fifty-three of the finest varieties of Plums described, - 126 Quince, Its history, its use, and method of culture ex- plained, - - - - - - -- 131 Raspberry. All the most celebrated species and varie- ties enumerated, ------ 132 Select descriptive list of Raspberries, - - - - 135 Stravtberry. The valuable properties of the Straw- berry, with directions for its cultivation, - - 136 A descriptive list of the most esteemed species and varieties of Strawberries, ----- 12,8 Walnut. Its use both as a fruit and timber tree, - 140 CALENDAR AND INDEX. January. — An essay on the importance of improving the various species of fruit, by propagating none but the finest specimens for seed, and by amelio- rating the existing kinds by Cross Fertilization ; which process is explained in a clear and compre- hensive manner, ------ I4.q February. — An attempt to prepare the young gardener for the timely performance of his work in the or- chard and fiiiit garden, in a judicious manner, by directing his attention to such business as can be done in unfavourable weather, that he may be en- abled to give prompt attention to other important business before the rise of the sap, and thus prevent much anxiety and labour, 147 March. — Directions for pruning Grape Vines, and Ap- ple, Cherry, Pear, and Quince Trees ; for culti- vating Cranberries, Currants, Gooseberries, Rasp- berries, &c.; for preparing the ground for the reception of all kinds of fruit trees as soon as the weather becomes favourable ; for supporting newly planted trees by means of stakes, &c. - - - 149 CONTENTS. V Paw. April. — Attention is directed to the pruning of fruit trees, including Apricot, Almond, Fig, Mulberry, Nectarine, Peach, Plum, &c. ; also, to the cultiva- tion and propagation of trees, shrubs, and vines, by- cuttings, layers, grafting, and other methods, - 151 May. — The gardener is reminded of the importance ol finishing the work that was left undone last month without further delay ; and of attending to the de- struction of insects while in a torpid state, and the preservation of the Gooseberry and other fruits from mildew. By cultivating Raspberries and Strawberries as directed in April and June, such fruits may be produced at a late season, - - 153 June. — The business of this month in the fruit garden consists of summer pruning, clearing the trees and vines of dead leaves and insects, and of protecting and cultivating early fruit to promote its ripening •ft full perfection, ------ 155 July. — Remedies for the protection of fruit from birds and ants, and for preserving Grape Vines from mildew. Judicious summer pruning, and atten- tion to Figs, Vines, &c., recommended, - - 156 August. — As insects are engendered in vast quantities by the heat of our summers, the attention of gar- deners is directed to the use of bitter and acrid substances, which being made into a compost, is calculated to improve the land, as well as to destroy insects, 158 September. — The subject treated of under this month relates chiefly to the rejection of various fruits, by many cultivators, and to the propensity of some persons to neglect old inmates of the garden for the sake of trying other varieties, merely because they are new, ------.. 160 VI CONTEXTS. October. — It is suggested that attention be paid to the careful gathering of fruit, while in a perfect state; also to the preservation of Grapes, &c. Directions for planting the pits of Cherry, Peach, Plum, &c., and the kernels of Apple, Pear, and Quince ; also for preparing the ground for the reception of all kinds of hardy fruit trees on the decline of the sap, 168 November. — As vs^inter is fast approaching, it is recom- mended to protect tender vines, trees, shrubs, and plants, including Raspberry, Fig, Strawberry Plants, &c. ; and to plant hardy fruit trees while the land is susceptible of being tilled, - - - 163 December. — At all favourable opportunities during this month the gardener is directed to prune hardy fruit trees, to scrape off all the moss and canker, and to wash the stems and branches with a liquid pre- pared according to a recipe given, - - - 164 An Address to the People of the United States on the subject of an alleged discovery on Ten'a- Culture, submitted to the attention of the 25th and 26th Congi-ess, 165 A summary view of estimates, furnished with a view to aid the Seedsman and Gardener in making out a bill of seed, for the purpose of planting any given quantity of ground, under the regulations suggested in the vegetable department of the Young Gar- deners Assistant, .----. 170 OBSERVATIONS FRUIT GARDEN AND ORCHARD. In the preliminary observations on the subjects already treated of, I am aware that it may appear to some that I have not sufficiently urged the importance of a judicious selection of situation, exposure, aspect, soil, &c. My object in not insisting on a strict attention to these important points was, because I know that, though good land is abundant in this extensive country, it is impossible for every one to choose for himself; and rather than any disadvantages in these respects should discourage proprietors of land from attempt- ing to raise garden products, so necessary to the comfort and convenience of every family, I have endeavoured to show them how to use to advantage whatever land may surround their places of abode. As, however, some have a choice, it may be necessary to offer some farther remarks on the subject. The situation of an Orchard or Fruit Garden should be one that has the advantage of a free circulation of air, and is exposed to the south, with a slight inclination to the east and southwest. When the situation is low and close, the trees are very liable to become mossy, which always injures them, by closing up the pores of the wood ; they are also more liable to be affected by blight. Although having an orchard closely pent up by trees, &c., is injurious, neverthe^ less a screen of forest trees, at such a distance from the fruit trees as that the latter will not be shaded by them, is of very great service in protecting the trees in spring from severe cold winds. 8 OBSERVATIONS ON THE A good Strong loamy soil, not too retentive of moisture, to the depth of thirty inches, or three feet, is most suitable for an orchard. Great attention must be paid to the sub- stratum, as the ground must be M^ell drained; for if the top soil be ever so good, and the bottom wet, it is very rarely the case that the trees prosper many years ; they soon begin to be diseased and go to decay. As it is so indispensably necessary to the success of fruit trees that the bottom should be dry, if it is not naturally so, it must be made so by judi- cious draining. When it is necessary to make the bottom dry by draining, it must be done some time before the trees are planted. In performing this work, the ground must be trenched, and when the trench is open, stone, or brick-bats, &c., must be laid over the bottom to the thickness of six inches, a little coal ashes, or small gravel, must be sprinkled over the top of the stones, &c., and then the surface gently rolled. Drains may also be made in different directions, so that any excess of moisture can be taken entirely away from the ground. It is well known to most cultivators, that exposure of soils to the atmosphere greatly improves them, as is experienced by ridging and trenching. Where the soil is stiff and stub- born, small gravel, sand, coal ashes, lime, light animal and vegetable manure, and other light composts, are very appro priate substances to be applied, and will, if carefully managed and well worked into the ground, soon bring it into a proper condition for most purposes. Previous to laying out an orchard or fruit garden, the soil should be manured and pulverized to a great depth. It should be made sweet, that the nutriment which the roots receive may be wholesome ; free, that they may be at full liberty to range in quest of it ; and rich, that there may be no defect in food. If orchards are made from meadows or pasture lands, the ground should be improved as much as possible by manur- ORCHARD AND FRJIT GARDEN. 'it iiig, trenching, plougliing, &c. If this is not done to its full extent, it should be done in strips of at least six feet in width along where the fruit trees are to be planted, and at the time of planting let the holes be dug somewhat larger than is sufficient to admit the roots in their natural position, and of sufficient depth to allow of a foot of rich and well-pulverized mould to be thrown in before the trees are planted. In transplanting trees, they should not be placed more than an inch or two deeper than they were in the nursery bed, and the earth intended for filling in should be enriched and well pulverized by mixing in some good old manure ; and if any leaves, decayed brush, rotten wood, potato tops, or other refuse of a farm, are attainable, let such be used around the trees in filling, taking care that the best pulverized mould is admitted among the fine roots. The trees in planting should be kept at ease, and several times shaken, so as to cause an equal distribution of the finer particles of earth to be con- nected with the small fibres of the roots ; and when com- pletely levelled, let the ground be well trodden down and moderately watered, which should be repeated occasionally after spring planting, if the weather should prove dry. As some difference of opinion exists among practical men as to the best time for planting fruit trees, the following extract from Mr. Prince's Treatise on Horticulture is sub- mitted : " Seasons for Transplanting. Spring is the season when we find the most pleasure in making our rural improve- ments, and from this circumstance, probably, it has become the general season for planting trees ; but experience has proved autumn planting to be the most successful, especially in those parts of the United States which are subject to droughts, as trees planted in autumn suffer little or none from drought, when those set out in spring often perish in consequence of it. Notwithstanding, with regard to those fruits that have been originally brought from warmer cli- 10 OBSRRVATIONS ON THE mates, such as the Peach, Apricot, Nectarine, and Almond, which are natives of Persia, Armenia, &c., it is necessary for us to consult the operations of chmate also ; and, from a consideration of those attendant circumstances, I have come to the following conclusions : In localities south of New- York, autumn planting is preferable only for the Apple, Pear, Plum, Cherry, Quince, and all other trees of northern latitude ; whereas, the spring is to be preferred for the Peach, Apricot, Nectarine, and Almond, which, for the reasons before stated, might, during severe winters, suffer fiom the intensity of the frosts. Still I do not mean to assert, that trees of those kinds are certain to be injured by the winter, as in very many seasons they are not in the least affected ; still they are exposed to vicissitudes which may or may not occur. Many gentlemen, however, of excellent judgment, make their plantations in the autumn, which only serves to prove, that even in the most intelligent minds a diversity of opinion exists. " Trees, etc., on their Arrival at the Place of Des- tination. As soon as the trees arrive at the place where they are to be planted, let a trench be dug in cultivated ground, the bundles unpacked, the roots well wetted, and immediately covered with earth in the trench, observing to make the earth fine that is spread over them, so as not to leave vacancies for the admission of air to dry the roots, it having been found by experience that the thriftiness of trees the first year after transplanting, depends much on the fine fibres of the roots being kept moist, and not suffered to dry from the time they are taken up until they are replanted ; their increase, therefore, must depend principally on the subsequent management on their arrival at the place of des- tination ; for if, when the bundles are unpacked, the trees are carelessly exposed to drying w^nds, the young fibres of the roots must perish, and the trees, if they live at all, can- not thrive the first season, as they can receive little or no nourishment until these fibres are replaced. ORCHARD AND FRUIT GARDEN, 11 To CAUSE THE Trees TO Thrive. The ground where they are planted must be kept cultivated ; young trees will not thrive if the grass be permitted to form a sod around them ; and if it should be necessary to plant them in grass grounds, care must be taken to keep the earth mellow and free from grass for three ov four feet distant around them, and every autumn some well-rotted manure should be dug in around each tree, and every spring the bodies of the Apple, Pear, Plum, and Cherry trees, and others that it is particularly desirable to promote the growth of, should be brushed over with common soft soap, undiluted with water ; this treatment will give a thriftiness to the trees surpassing the expectation of any one who has not witnessed its effect. Should the first season after transplanting prove dry, regular watering v^dll be necessary, as from neglect of proper atten- tion in this respect, many lose a large portion of their trees during a drought,"* Such kinds of fruit trees treated on in this work, as may require any other than good ordinary soil, may be supplied, * The following letter was received by the Author while he was pre- paring the copy for the ninth edition of this work : " In reading your very useful and entertaining work on Gardening, Planting Trees, and otherwise, I need not say, to me, it contained much that was new, original, and very useful ; yet, complete as is your ndmirablQ work, I found not therein one circumstance connected with replanting trees, of vital importance to be observed, particularly with those trees which have attained several years' growth, say trees from fifteen to twenty feet high, and from three to five inches diameter. Some seven or eight feet above the root, that is to say, at the time of digging up the tree, a mark should be made on the north or south side of the tree ; and on replanting the same, it should be set into the ground as nearly as possible in the same position to the sun (north or south) as it occupied before taken up, other- wise the tree will not be so thrifty ; if its sides are changed, it not unfre- quently appears sickly, and ultimately dies. Over twenty years' experi- ence in replanting some thousands of hard and soft Maple, Elm, and others, enables me to speak positively on this precaution. Whenever the community calls for another edition of your work, in that part relating to Replanting Trees, if you deem the above suitable for insertion therein, it might assist many who have not this knowledge, and oblige, "Yours with esteem, John Clowes, C.E" IS ORCHARD AND FRUIT GARDEN. oy judicious management; and if a proper attention be paid to the situation and aspect in arranging a fruit garden, each kind may be so accommodated as to promote its fruits' ripen- ing earher or later than the ordinary season, by varying the aspect ; but Grape Vines, or other tender fruits, should not be planted where the sun's influence does not fully operate. Where there is a great extent of close fencing or wall, it is advisable to plant trees of the same kind against different aspects. Such as one or two May Duke Cherries against a southern aspect, which will ripen earliest ; next, against either an eastern or western ; and lastly, against a northern aspect; by observing this method with Dwarf Cherries, Plums, Gooseberries, Currants, &c., the fruit will ripen in succes- sion, and thus a supply is considerably lengthened. The early blooming fruit trees will sometimes need protection in warm aspects ; for which arrangements may be made by keeping awning, matting, netting, &c., at hand, to shelter them with in threatening weather, or to screen them from the intense heat of the sun after a frosty night ; this, with a sprinkling of water, as the air gets warm, will often prevent any serious consequences from slight frost. Those who have various soils, should suit them to the dif- ferent kinds of fruit. Apples and Pears require a strong loam, but the Pear rather the lightest. Apricots, Cherries, Peaches, Plums, and Nectarines, a good deal lighter than the Apple and Pear. Such fruits as may require peat, bog, or any other extraoidinary kinds of earth, will be noticed as we proceed. 13 OBSERVATIONS ON INSECTS. DISEASES TO WHICH FRUIT TREES ARE LIABLE. Much may be written relative to the various diseases to which fruit trees are liable, and also to the prevention and destruction of the various kinds of reptiles and insects, which very frequently deprive us of the first fruits of our garden. The preventive operations are those of the best culture. Autumn ploughing, by exposing worms, grubs, the larvae of bugs, beetles, &c., to the intense frost of our winters, and the moderate use of salt, lime, ashes, &c., are beneficial. Insects may be annoyed, and sometimes their complete destruction effected, by the use of soapsuds, lye, tar, turpen- tine, sulphur, pepper, soot, decoction of elder, walnut leaves, tobacco, and other bitter and acrid substances ; but perhaps the most effectual way of keeping some of the most perni- cious kinds of insects under, is to gather up such fruit as may fall from the trees, before the insects have an opportu- nity of escaping into the earth, or to other places of shelter Where trees are planted in a bad soil, or unfavourable situations, they often become diseased ; when this happens, the best remedy is good pruning, and keeping the trees clean by a free use of soap and water. If that will not do, they may be headed down, or removed to a better situation. Barrenness and disease are generally produced by the bad qualities of tne earth and air, by a want of water, or by the inroads of insects. These incidents generally show them- selves in the early part of the year. Leaves and shoots of any colour but the natural green ; curled and ragged leaves ; 2 14 OBSERVATIONS ON INSECTS, branches in a decaying state ; shoots growing from the roots, instead of from the stem or trunk ; the stem diseased in its bark, the gum oozing from various parts thereof, are all proofs of the existence of disease. The Peach tree is sub- ject to a disease called the yellows ; and the discoloured leaves and feeble branches are often ascribed to the worms which so frequently attack the root ; where these are found, they may be removed by a knife or chisel ; but if it should appear that the tree is diseased, it should be removed, to prevent other trees from being infected. The Pear, and also the Quince, and sometimes other trees, are subject to the fire blight ; this malady may be completely checked on its first appearance, by cutting off and immediately burning the injured branches. Generally speaking, careful pruning, cleaning the bark all over with a brush, applying soap or tobacco water to the leaves, and occasionally putting good earth and good manure to the roots, will remedy most dis- eases in fruit trees ; removing them from a bad to a better soil will, of course, effect this, where it proceeds from a poorness of land ; for the old adage, " Remove the cause, and the effect will cease," will be here exemplified. To cure the oozing of the gum, nothing more is necessary than to cut away the diseased parts of the bark ; and by thus assisting nature in casting out the excrementitious, or nox- ious juices, a complete cure may be effected. When a tree is affected by mildew, let it be immediately sprinkled with soapsuds, and then be dusted over with sul- phur and tobacco dust, or snuff; at the same time, dig around the tree, and examine the soil and subsoil ; if it be wet and cankery, it should be taken away, and replaced with good healthy soil, and the ground drained; if, on the con- trary, the ground be dry, give it a plentiful watering ; the same remedy may serve as a j)reventive of the extension of blight, if applied in time. When any canker is observed, the part affected must, at the time of pruning, be cut clean out, and the part thus dressed be pared, so that no water 4ND DISEASES OF FRUIT TREES. 16 can lodge in the wound ; when this is done, let a quantity of soot be mixed with water, and a Httle train oil well worked among it, but so that the mixture finally remains stiff; this may be plastered over all the wounds that have been pruned. The application of this mixture keeps out the wet from the wounds, where it Vfould be likely to lodge, and both the soot and oil promote vegetation. When trees are cankery from having a bad subsoil, it is in vain to apply any remedy till the ground is properly drained, some fresh soil mixed with the natural soil, and the tree replanted. When trees are known to be so situated as to be particularly liable to the attacks of insects or disease, they should be attended to at the time of winter or early spring pruning, in order to de- stroy the insects in their larvae state. The following compositions have been known to protect fruit trees from the attacks of numerous insects, by being used as a wash to the trees immediately after pruning. The constitution of some trees will bear a much stronger mixture of ingredients than others ; but the proportions, as hereafter described, will not be injurious to any, but will be effectual in the destruction of the larvae of insects. For Apricot, JYectmine, and Peach Trees. To eight gal- lons of water add one pound of soft soap, two pounds of common sulphur, and half an ounce of black pepper. For Apple, Cherry, Pear, and Plum Trees. To four gallons cf water add one pound of soft soap, two pounds of com- mon sulphur, two ounces of tobacco, and one ounce of black pepper. For Figs arid Vines. To four gallons of water add half a pound of soft soap, one pound of sulphur, and %, quarter of an ounce of black pepper. All these ingredients must be boiled together for twenty minutes at least, and when in a lukewarm state, applied to the bark of the trees with a suitable brush.* * For the destruction of the Aphis which frequently attacks the Apple, as well as other fruit trees, while young, an application of diluted whale- oil soap to the leaves and branches has been found very eflicacious. £6 OBSERVATIONS ON INSECTS, The most destructive enemy to our fruit is the Curculio ; this insect passes the winter in the earth in a chrysalis state, and if suffered to remain unmolested by the gardener, will be ready to commence its attacks at about the time the blos- soms appear on our fruit trees. Tlie eggs are deposited in the Apple, Pear, and also all stone fruit, at a very early stage of their growth ; these eggs soon hatch, and small maggots are produced, which exist in the fruit, causing it to drop off prematurely, with the little enemy within. If this fruit be gathered up, or immediately devoured by hogs, geese, or other animals, a check may be put to their ravages in suc- ceeding years ; but if suffered to remain on the ground, they will supply food to myriads of their destructive race, which may not be so easily extirpated. The canker-worm is another enemy to our fruits, for the destruction of which many experiments have been tried. Some apply bandages round the body of the tree, smeared over with tar or ointment, to annoy or entrap the females in their ascent to the tree ; but as these tormentors are fre- quently on the move from November to the end of June, this must be a very tedious as well as uncertain process. As this insect is supposed to exist within four feet of the trunk of the tree, and not more than three or four inches from the suiface of the earth, good culture, and a moderate use of lime, ashes, or any other pernicious ingredient, is the mQ^t likely way to destroy them. The bark-louse is another pernicious insect ; they resem- ble blisters, and are so near the colour of the bark as to be imperceptible ; they often prove fatal to the Apple tree, by preventing the circulation of the sap. These insects may be conquered by washing the trees with soapsuds, tobacco water, lime water, or brine, or a wash may be made of soapy water, salt, and lime, thickened to the consistency of cream oi paint, with sifted sand or clay, which may be applied with a brush to the trunk and limbs of the trees ; this should be done at the latter end of May, or early in June, and the cracks in the bark should be completely covered. AND DISEASES OF FRUIT TREES. 17 The Apple-tree borer is said to deposit its eggs beneath the surface of the soil, and the worms are often to be found in the spring of the year, by digging round the tree, and clearing away the earth to the roots, and may be taken out with a knife or gouge, and destroyed. After the worms are removed the wounds should be covered over with grafting clay and wood ashes mixed, and the earth then returned to the roots of the tree. Some use bricklayers' piortar early in the spring, around the base of the tree, so as to cover the part where the deposit is made, and prevent their attacks. Although our limits will not admit of a farther description of the various sorts of insects which injure our gardens, and frequently destroy the fruit of our labour, I cannot forbear directing the attention of our citizens to the importance of saving all kinds of ashes. If all agriculturists and horticul- turists were to offer an inducement to the inhabitants of large cities, to save their ashes in a dry state, they would be supplied not only with a valuable manure, but an antidote for many kinds of insects ; and our citizens would be at less risk from fire, by having a brick vault on their premises for safely keeping them. In England, a private dwelling is not considered complete without an ash-vault ; and a good farmer would dispense with his barn, rather than be destitute of an ash-house. I have known farmers to supply the cottagers with as much peat as they could burn, on condition of their saving them the ashes ; and there are some that will keep men under pay throughout the year, burning peat for the same purpose ; and any thing that has passed the fire is so valuable, that a chimney-sweep will frequently clean chim- neys for the sake of the soot, which is conveyed miles into the country, and sold at a price suflScient to reward the col- lectors, besides paying all expenses ; even the house-keep- ers' ashes in cities is a marketable article at all times, bring- ing from ten to twenty-five cents per bushel, when kept dry and clean, and a guinea a load was formerly the common price in the villap-es of Berkshire and Hampshire, 2* 18 OBSERVATIONS ON INSECTS, While on this subject, I would urge the importance of a spring dressing of ashes. If cultivators Vi^ere to prepare turfs from tanners' bark, peat-earth, coal dust mixed vs^ith clay, cow dung, &c., and get them dried in the summer season, these, by being preserved through the winter, may be burned around fruit orchards, while the trees are in blos- som, and if the fires are properly managed, a smoke may be kept up by Jieaping on damp litter every night ; this will prove pernicious to such insects as may reside in the trees, and the ashes being spread on the ground, will serve as a means of destruction to others. An orchard thus managed every year, will need no other manure. The smoking should be effected first on one side of the plantation, and afterward on the other, or heaps may be prepared in different parts of the orchard, and fire applied according as the wind may serve to carry the smoke where it is most necessary. I know a gardener in the neighbourhood of New-York, who saved his Plums and Nectarines by burning salt hay, after its having been used as a covering for his Spinach ; and I have no hesitation in recommending it as an excellent reme- dy for securing fruit trees from insects, especially if some coarse tobacco could be procured to add to it. The damper the materials are, in moderation, the more smoke they will create ; and if a little tar, pitch, sulphur, or other pernicious combustible be spiinked among them, it will be beneficial. This subject appears to me of the utmost consequence to the farmer, as well as to the community at large ; I, there- fore, cannot forbear offering some farther observations. It must be acknowedged that, although this country con- tains an abundance of wood, coal, and peat, as well as almost every other description of fuel, yet the poor of our large cities, in general, suffer greatly from cold ; and if all the tales of wo could be sounded in the ears of a sympa- thizing community duiing our severe winters, I am persuaded they would arouse them to the consideration of a remedy. It is an acknowledged fact that the poor of Europe are AND DISEASES OF FRUIT TREES. 19 cheaper and better supplied with fuel than those of this country. This arises, in a great measure, from the circum- stance of ashes being held in high estimation by agricultur- ists ; they are consequently a saleable article in their large towns and cities, at a price equal, in some instances, to half the cost of a winter's fuel. Now I would ask, how is it that ashes are not as valuable to the farmers here as they are in Europe ? The extreme heat of the summer must certainly engender insects in equal if not greater proportions ; and as respects manure, it must be scarcer in some parts of this extensive country than it is in the densely peopled countries of Europe. Perhaps some may answer, that ashes are already used by our culti- vators to a considerable extent ; but I would remind, such, that from the circumstance of their being mixed up with other manures, and exposed to all sorts of weather, (as in our city,) they lose their virtue, so that a load may not be worth more than a bushel would be, if kept dry and clean. The farmers of Europe consider peat ashes of more value than any others, and I am persuaded that, could they be fairly tested by some of our best cultivators, great good would result to the community. If the farmers in England can afford to keep men under pay, perpetually burning peat for the sake of the ashes, it is natural to suppose that the poor of our community may be placed in easier circumstances as respects the article of fuel. Thousands of acres of land are to be found in the States of New- York and New-Jersey, and within a few miles of this city, which abound with peat earth ; and the owners of such have already begun to ex- plore their treasures of this description. Good peat is now to be had in the city at the low price of eight cents per bushel, or three dollars per chaldron. It burns well in all sorts of stoves and grates, whether made for wood or coal, and also on the hearth ; and if the ashes are not used to any better purpose than other ashes have hitherto been, it is the cheapest fuel known. I am persuaded that this subject is 20 OBSERVATIONS, ETC. worthy of seii(jus consideratktn, and if th« editors of the different papers would arouse the public attention, so as to direct some of our most active citizens to a consideration of this subject, incalculable good would result to the commu- nity at large. If the public ' authorities of our cities, and all those who distribute fuel among the poor, gratis, would give them peat instead of wood, it would be much cheaper, and would answer every purpose to the consumers. Twelve bushels might be given in the first winter month to each of the ap- plicants, instead of wood, with a strict injunction to save their ashes in a dry state, in order to their being taken in exchange for a future supply of peat. It could be easily ascertained how much ashes twelve bushels of peat would make ; and if a strict attention be paid to the conditions of exchange, it would soon be discovered which of the appli- cants was the most entitled to the distributor's bounty. The same sheds which it would be necessary to provide for hous- ing the peat, could be used as a deposit for the ashes. If such sheds be conveniently constructed to hold each a mode- rate quantity, the first which is emptied of peat may be filled with the first ashes that are returned in exchange for a future supply of fuel, and they could all be used for the same pur- pose as they become empty. These ashes, when fairly tested, may become a merchantable article as in Europe ; and it is very probable that farmers may be induced to take them in exchange for future supplies of peat ; they could, however, be conveyed into the country at a trifling expense, and would, no doubt, meet with a ready sale. 21 OBSERVATIONS TRAINING AND PRUNING FRUIT TREES AND VINES. In ttaining and pruning fruit trees and vines, particulai attention is required. To supply a tree with a sufficiency of vegetable juices, there must necessarily be living bark and w^ood in an uninterrupted succession from the root to the extremities of the branches ; pruning, therefore, is use- ful to remedy any defect, as well as to take off superfluous wood, and prevent unnecessary waste of the sap. Pruning may be performed at different seasons of the year, according to the kinds of fruit, which will be shown under each head, as we proceed. In the spring or summer pruning, be careful not to destroy the germs of future fruits, but merely remove all unservice- able sprigs. In the winter season, make your selection from the wood shoots of the preceding year ; keep those which appear the most healthy, and cut away those which seem redundant. Beginners had better prefer the spring, as the buds will then be a guide for them to go by ; but this busi- ness must not be delayed too late in the season, as some kinds of trees and vines are apt to bleed from being pruned untimely. When the sap rises in Giape Vines, &c., before the wound is healed, bleeding ensues, and it is not easily stopped. When this happens, sear the place, and cover it with melted wax, or with warm pitch spread upon a piece of bladder ; or peel off the outside bark to some distance froni the place, and then press into the pores of the wood, a composition of pounded chalk and tar, mixed to the con- tiistence of putty. Vines will bleed in autumn as well as m 22 uN TRAINING AND PRUNING. spring, though not so copiously. The best preventive is timely or early pruning in the spring, and not pruning until the wood is thoroughly ripe in autumn. With respect to the manner in which vines, and some particular kinds of trees, should be trained, opinions are at variance. Some advise training the shoots in a straight and direct manner, others in a horizontal manner, and otheis again in a serpentine form, &c. If vines be trained on low walls or trellises, the horizontal or zigzag manner of training may be adopted. Horizontal training is that in which from a main stem, lateral branches are led out horizontally on each side. It has been remarked, that in oider to be a good trainer of vines, a man must have some forethought, and be capable of making his selection, as the plants shoot. He must pre- determine how he shall prune, and where he shall cut at the end of the season ; and so, as it were, fashion the plants to his mind. He has this more effectually in his power, with respect to the vine, than any other fruit tree, on account of its rapid growth and docility. In pruning vines, cut generally two inches above the bud. tSome cut nt arer, even as near as half an inch, which is apt to weaken the shoot of next season, and sometimes *to pre- vent its vegetating at all, the buds being very susceptible of injury, on account of the soft and spongy nature of the wood. In cutting out old wood, be careful to cut in a sloping direc- tion, and to smooth the edges of the wood, in order to pre- vent its being injured by moisture. The pruning being finished, let the loose, shreddy, outward rind on the old wood be carefully peeled off, observing not to injure the sound bark, and clear the trellis of branches, leaves, tendrils, &c. Let the shoots and branches afterward be regularly laid in, at the distance above specified, particularly the young shoots that are expected to bear next season. As to others, it is not so material how near the young shoots be placed to the old, even though they sometimes cross them. Choose ON TRAINING AND PRUNING. S5 Strands of fresh matting, or pack thread, to tie with ; and observe to leave sufficient room for the swelling of the shoots and branches next season. By attending to the proper training of fruit trees, every adTantage is promoted, and by a judicious management in other respects, wood may not only be obtained, but preserved in every part of the tree, so that it will bear down to the very bole, which will evidently be greatly to the credft of the gardener, the benefit of the proprietor, and equally con- ducive to the beauty and welfare of the tree. While trees are young, it is necessary to lay a good foundation for a sup- ply of bearing wood in future years, for when this is neg- lected, and they become naked, it is sometime before a sup- ply can be recovered. In shortening a branch, always take care to cut in a direction a little sloping, and the middle of all standard trees should be kept as open as possible. It is requisite to have a very sharp knife, that the cut may not be ragged, but clean, and in the operation be careful that the knife does not slip, so that another branch be cut or damaged. The general pruning of fruit trees is indifferently per- • formed by many persons at any time from autumn to spring, and it may be so done without any great injury to them, provided mild weather be chosen for the purpose, and the wood be well ripened. Although it may be advantageous to prune trees early in the winter, when the wood is well ripened, yet, when the wood is green and the buds have not arrived at a mature state, it is requisite in such cases to defer pruning until spring, taking care, however, that it is perform- ed before the moving of the sap. The necessity of this arises from the circumstance, that as the wood is not ripened in autumn, the sap is then in an active state, and will con- tinue so until the frost, &c., cause it to become stagnant ; and if the shoots were shortened while the sap was in mo- tion, the buds would be considerably injured, and the tree weakened ; such unripe shoots are also more liable to suffer by the severity of winter, and when the pruning is deferred 24 ON TRAINING AND PRUNING. isntil spring, all such parts as may liave been affected by the weather, can be removed to the extent to which the damage has been sustained. As the pruning of such unripe wood in the autumn would be injurious, so it frequently is when it is done during winter, and the more so according to its severity ; because, whenever a cut is made on such gi een wood, the frost genereflly affects it, as the sap is not s on a six-foot handle, to trim the tops and extremities of the branches, are all the tools that are required. A large saw will be occasionally wanted ; but an axe or hatchet should never be employed, as they fracture the wood, bruise and tear the bark, and disfigure the tree. BUDDING AND GRAFTING FRUIT TREES. Budding and Grafting, Lindley observes, are operations that equally depend for their success upon the property that buds possess of shooting roots downward, and stems up- ward ; but in these practices, the roots strike between the bark and wood of the stock, instead of into the earth, and form new layers of wood, instead of subterranean fibres. The success of such practices, however, depends upon other causes than those which influence the growth of cuttings. It is necessary that an adhesion should take place between the scion and the stock, so that when the descending fibres of the buds shall have fixed themselves upon the wood of the stock, they may not be liable to subsequent separation. No one can have studied the economy of the vegetable kingdom, without having remarked that there is a strong tendency to cohesion in bodies or parts that are placed in contact with each other. BUDDING, OR INOCULATING. To bud trees, let the following method be adopted : Pro- cure a knife which has a thin blade, and a sharp ivory han- dle ; the use of the blade is to prepare the buds, and the handle is used to raise the bark of the stocks, so that the buds can be easily inserted. Have some good strong bass in readiness, and then take some good thrifty sprigs from healthy trees of the sorts you intend to propagate. AVhei 26 ON BUDDING, OR INOCULATING. ell is ready, make a cut in the bark of the stock transversely, SiTid from the middle of this cut make another downward, at least two inches in length, so that the two cuts may be in the form of a T ; then from one of your sprigs proceed with isxpedition to take off a bud; this is effected as follows: Insert the knife a little more than half an inch below the bud or eye, force it into the wood, drawing it under the bud, and cut the piece off across the shoot ; then immediately let that part of the wood which was cut off with the bud be separated from it, which may be readily done with the knife, by placing the point of it between the bark and wood at one end, and, holding the bark in one hand, pull off the woody part with the other, which will readily come from the bark, if the tree from which it was taken be in a vigorous con- dition. Examine the bark, so as to be satisfied that the bud remains perfect ; if there is no hole in it, let it be im- mediately inserted into the stock, which is done by raising with the handle of your knife the bark of the stock downward, on each side from the cross cut, and thrusting the bud in be- tween the bark and the wood, applying it as close as possi ble. As soon as the bud is put into its place, bind it securely with bass, beginning a little below the cut, and proceeding upward, till you are above the cross cut, taking care to miss the eye of the bud, just so that it may be seen through the bandage of the bass. About a week or ten days after the stocks have been budded, they should be examined, when such as have united will appear fresh and full, and those that have not taken will appear decayed ; in the former case the bandage may be left off, and in the latter case, the stock may be budded in another place, provided the first operation was done in the month of July or early in August, as these are the two most preferable months for budding fruit trees in general. Budding is, however, often attended with success, if done early in September. Scallop Budding is performed by cutting fiom a small stock a thin narrow scallop of wood, about an inch in length, OBSEKVATIO.'VS ON GKAFTING. 27 and taking from a twig a ih'm scallop of wood of the same length ; this is instantly applied, and fitted perfectly at top and bottom, and as nearly as possible on its sides, and firmly bound with wet bass matting. This may be performed in the spring, and if it fails, it may be done again in the month of July. The French practice this mode on Roses. aRAFTING. Grafting is the taking a shoot from one tree and inserting it into another, in such a manner that both may unite closely, and become one tree. These shoots are called scions oi grafts, and in the choice of them, and the mode of preparing some descriptions of stocks, the following hints will be useful : Those scions are best which are taken fiom the lateral or horizontal, rather than from the strong perpendicular shoots. The shoots of Apples, &c., should be taken from healthy trees late in autumn, or before the buds begin to swell in the spring, and buried half of their length in the ground, or in a cool and dry cellar ; there to remain until the season of grafting. For some descriptions of trees, the stocks are headed down near to the ground. In nurseries, Apples intended for standards are generally grafted about nine inches high only, allowing them to grow up standard high, and forming their heads upon the second year's shoots. In cider coun- tries, the stock is generally trained up standard high; and when grown sufficiently large for the purpose, it is grafted at the height at which it is intended the head of the tree shall be formed. As respects trees in general, directions will be found under their appropriate heads. The business of grafting is generally performed in March and April : there are various methods of grafting, but the following are those most generally practised : 28 OBSERVATIONS ON GRAFTING. Cleft Grafting. This mode of grafting is generally practised on stocks of from one to two inches in diameter, and may be performed in the following manner : Let the head of the stock be carefully sawed off at a part free from knots, and the top pared smooth ; then with a thin knife split down the stock through the centre to the depth of about two inches, and insert a wedge to keep it open for the reception of the scion. The scion must be prepared in the form of a wedge, with an eye, if possible, in the upper part, and inserted carefully, so that the inner bark of the scion and of the stock may both exactly meet. Large stocks require two scions, one on each side, and sometimes four are inserted. When done, tie' them firmly together with bass, and then cover the grafted part with well-prepared clay, in an oval form, and close it securely. Side Grafting. This mode is sometimes practised on those parts of a tree where a limb is wanting. There are two ways in which it may be performed. 1st. The scion may be prepared in the same manner as for splice grafting, and the bark and wood on the side of the stock cut sloping ; the scion being then adjusted as carefully as possible, it must be bound on and covered with clay. 2d. The scion being cut sloping, a cross-cut is to be made in the side of the tree on the top of a perpendicular slit ; the bark of a tree above the cross-cut must be pared down slanting to the wood, and the bark raised as in budding ; the scion being then inserted, it must be bound fast, and covered with clay. Splice, or Whip Grafting. This mode is often practised on small stocks, and it succeeds best when the scion and stock are of an equal size. The scion, which should consist of young wood of the former year's growth, may be cut to the length of about four inches. This and the stock are each to be cut sloping, for an inch or more, and tongued. Tongueing consists in cutting a slit in the middle of the slope of the stock downward, and a corresponding slit in the scion upward ; both are now to be joined, so that one of the sides, OBSERVATIONS ON GRAFTING. 29 if not both, shall perfectly coincide, and then securely bound with bass matting, and covered vv^ith grafting clay or compo- sition. As soon as the scion and stock are completely united, the bass string may be removed. Saddle Grafting. The celebrated Mr. Knight practised this mode of grafting on very small stocks. The upper part of the stock is prepared in the form of a w^edge, by two sloping cuts, one on each side. The scion is prepared by slitting it upward, and paring out the middle part on each side to a point. When the stock and scion are of oqual size, the adjustment may be made perfect ; but if unequal, one side must exactly meet. The whole is secured by a string of bass matting, and covered with composition or clay ; but the string must be removed as soon as a perfect union has taken place. Root Grafting. This operation is often performed on Grape vines, just below the level of the surface, by the usual mode of cleft grafting. It is also performed on portions or pieces of root, where suitable stocks are scarce. Grafting by Approach. The trees, or shrubs, to be grafted in this mode, must be growing very near to those which are to furnish the grafts. The limbs or branches of each tree, which are thus to be united, must be pared with a long sloping cut of several inches, nearly to the centre ; and the parts of each tree thus preparec? are to be brought together,^ and finally secured by a bandage of matting, so that the bark shall meet as nearly as possible. The graft may then be covered with clay or composition ; and when a camplete union has taken place, the trees or shrubs may be separated wdth a sharp knife, by cutting oif below the junction. It may be here observed that, as young grafted trees iic the nursery progress in growth, the lower side-limbs should be gradually shortened, but not suddenly close-pruned they are essential for a time to strengthen the trunks, am. U' the upright and perfect formation of the tree. 3* 30 FORSYrHS COMPOSITION. DIRECTIONS FOR MAKING COMPOSITION, GRAFTING CLAY, ETC., FOR USE ON FRUIT TREES. The British Parliament gave Mr. Forsyth a vahiable pre- mium for the following important directions for making a composition for curing diseases, defects, and injuries in all kinds of fruit and forest trees, and the method of preparing the tiees, and laying on the composition : Take one bushel of fresh cow-dung, half a bushel of lime rubbish of old buildings (that from the ceilings of rooms is preferable), half a bushel of wood ashes, and a sixteenth part of a bushel of pit or river sand ; the three last articles are to be sifted fine before they are mixed ; then work them well together with a spade, and afterward with a wooden beater, until the stuff is very smooth, like fine plaster used for ceilings of rooms. The composition being thus made, care must be taken to prepare the tree properly for its application, by cutting away all the dead, decayed, and injured part, till you come at the fresh sound wood, leaving the surface of the wood very smooth, and rounding off the edges of the bark with a draw- knife, or other instrument, perfectly smooth, which must be particularly attended to ; then lay on the plaster about an eighth of an inch thick, all over the part where the wood or bark has been so cut away, finishing off the edges as thin as possible. Then take a quantity of dry powder of wood ashes mixed with a sixth part of the same quantity of the ashes of burnt bones ; put it into a tin box with holes in the top, and shake the powder on the surface of the plaster till the whole is covered with it, letting it remain for half an hour to absorb the moisture ; then apply more powder, rub- bing it on gently with the hand, and repeating the applica- tion of the powder till the whole plaster becomes a dry, emooth surface. WASH FOR THE STEMS OF FRUIT TREES, ETC. 31 If any of the composition be left for a future occasion, it should be kept in a tub or other vessel, and urine poured on it so as to cover the surface, otherwise the atmosphere will greatly hurt the efficacy of the application. When lime rubbish of old buildings cannot be easily got, take pounded chalk or common lime, after having been slaked a month at least. As the growth of the trees will gradually effect the plas- ter, by raising up its edges next the bark, care should be taken, when that happens, to rub it over with the finger when occasion may require (which is best done when moistened by rain), that the plaster may be kept whole, to prevent the air and wet penetrating into the wound. As the best way of using the composition is found, by experience, to be in a liquid state, it must, therefore, be reduced to the consistence of a pretty thick paint, by mixing it up with a sufficient quantity of urine and soapsuds, and laid on with a painter's brush. The powder of wood ashes and burned bones is to be applied as before directed, patting it down with the hand. A Wash for the Stems of Fruit Trees. Take a peck of fresh cow-dung, half a peck of quick lime, half a pound of flour of sulphur, and a quarter of a pound of lampblack. Mix the whole together with as much urine and soapsuds in a boiling state as will form the ingredients into a thick paint. This composition may be applied to the stems of young standard trees when planted out in the orchard, to prevent their being injured by the depredations of reptiles and insects. A Wash for the Stems and Branches of Fruit Trees. Take half a peck of quick lime, half a pound of flour of sulphur, and a quarter of a pound of lampblack. Mix the whole together with as much boiling water as will form the ingredients into a thick paint. This composition is recom- mended to be applied to the stems and limbs of Apple trees which are infested with the ^hite Mealy Insect, having pre-? viousl»' removed the moss and loose bark by scraping them 32 CHOICE OF FRUIT TREES IN THE NURSERY. off with a strong knife, or some other instrument adapted to the purpose. In using the composition, it will be most efficacious if applied in a warm state, or something more than blood heat. On young trees, strong vinegar will effectually destroy this insect, and I have for many years, in my own nursery, used it for this purpose ; but this would be too expensive to be applied when the trees are large. A solution of potash to wash the stems of the trees early in the spring, before the buds expand, will effectually destroy them. To MAKE Grafting Composition. Take equal parts ot rosin and beeswax, and a little tallow ; melt these together and mix them ; then pour the composition into cold water, and as it hardens, take it out and work it up with the hands until it attains a due consistence. It may be spread on brown paper, which being cut into strips of suitable size, is quickly applied, and in cool weather may be warmed by the breath, so as to become adhesive. GrRAFTiNG Clay may be made in the following manner : Take eqiial parts of fresh horse manure, free from litter, cow manure, and good stiff clay ; add to this a portion of hair, and work it together in the same manner as masons mix their mortar. It should be well beaten and incorpo- rated several days before it is required to be used. ON THE CHOICE OF FRUIT TREES IN THE NURSERY. In the choice of fruit trees, all possible care and attention are necessary; for, to have trees that do not answer the expectations of the proprietor, is a great disappointment. As the young gardener may need such directions as are cal- culated to govern him in his choice, I shall endeavour ta CHOICE OF FUUIT TREES IN THE NURSERY. JJ furnish them. Whatever species or varieties of fruit trees are wanted, choose those that are vigorous and straight, and of a healthy appearance. Whether they have been grafted or budded, be careful to select such as have been worked on young stocks. Grafts and buds inserted into old, crooked, stunted stocks, seldom succeed vi^ell. Trees that are healthy, have always a smooth, clean, shining bark; such as are mossy, or have a rough, wrinkled bark, or are the least affected by canker, should be rejected. Canker is discover- able in the young wood, and generally two or three inches above the graft or bud. If the tree be an Apricot, Nectar- ine, Peach, or Plum, and any gum appears on the lower part of it, do not fix upon that. Let the tree you select (if a dwarf) be worked about six inches from the ground, and only one graft or bud should be upon each stock, for when there are more, the tree cannot be brought to so handsome a form. In some of the following articles, it will be seen that several descriptions of trees may be transplanted with safety, even when far advanced in growth. When trees of four or five years' growth, after having been headed down, that are healthy, and well furnished with fruit-bearing wood close up to the centre of the tree, can be obtained, they will do very well ; but great care is requisite in taking up, removing, and planting such. Let the tree be taken up with as great a portion of the roots as possible, taking care not to bruise, split, or damage them ; for want of attention to these pomts, trees often become diseased. Whenever (notwithstanding all due caution) any roots have been accidentally broken, split, or otherwise damaged in taking up the tree, let them be cut off"; or if they cannot be well spared, let the damaged or bruised part be pared clean with a sharp knife, and a por- tion of the following composition be spread over the wound, in order to keep the wet from it, which would otherwise injure the tree : To equal parts of soft soap and tar, add a little beeswax ; let them be boiled together, and when cold 34 CHOICE OF FRUIT TREES IN THE NURSERY. they may be used. The necessity of pruning-in and dress- ing mangled roots is more particularly required in trees of the stone fruit, such as Apricots, Nectarines, Peaches, Plums, &c. ; for without the application of some remedy, they gum at the roots, which defect, if not counteracted, very materi ally injures the upper part of the trees, which may become so affected as never to recover afterward ; therefore, great care should be taken not to occasion such injury ; and when accidents happen, all due caution and application are neces- sary to promote a healthy and vigorous growth. A young tree, likely to do well, should have roots nearly corresponding to the branches ; at least, it should have one strong root in a similar proportion to the bole of the tree, with a proper distribution of branching fibres. Healthy roots ai'e always smooth and clear ; their colour varies a lit- tle according to the kind of tree, but the older the roots are, the darker the colour is. After the tree is taken up, be careful, in conveying it to the place where it is to be planted, that the roots are not chafed or rubbed. If trees are to be conveyed to a consid- erable distance, they should be well guarded by straw, or otherwise, in order to prevent injury. All damaged or bruised roots should be pruned as soon as the tree is taken up, but if it be necessary to prune away any sound, good roots, such pruning should be delayed until the time of planting. In pruning away roots, always let them be finished by a clear cut, and in a sloping direction ; the slope should be toward the under stratum, so that the wet may not be allowed to lodge upon the part so cut. "When trees are planted at an advanced season, in the spring of the year, it will be neces- sary to prune the tops ; and if trees are removed that have been trained three or four years, and are not properly sup- plied with young wood, they must be cut down either wholly or partially, in order to obtain a sufficiency. In practising this upon Apricot and Nectarine trees, &c., always prune so as to have a leading shoot close below the cut, as it is CHOICE OF FRUIT TREES IN THE NURSERY. 35 very rare they will push a shoot below, unless there be a lead. This attention is not s-o particularly required in the Pear, &c., as such will generally push forth shoots, although no leading ones are left ; but in all kinds, the younger the wood is, the more certain are shoots to be produced. If a tree that has been under training for one or two years, should only have one good strong leading shoot, and two or three weaker ones which do not proceed from it, let the weak shoots be pruned clean away, and shorten the strong one, from which a handsome head may afterward be formed. For farther directions as respects pruning or planting fruit trees, &c., the reader is referred to the preceding articles on these subjects ; and as respects any species of fruit in par- ticular, directions will be found under its distinct head. In order to assist the reader in making a judicious selection of fruit trees, I have furnished a short description of such species and varieties as are in great repute for every good quality. Previous to making this selection, I carefully perused * Prince's Pomological Manual,' * Kenrick's Ameri- can Orchardist,' * Lindley's Guide to the Orchard and Fruit Garden,' and 'Manning's Descriptive Catalogue of Fruits;* beside these important guides, I had the select catalogues of different nurserymen before me, and have chosen such only as. have been most generally recommended. In doing this, I have had difficulties to contend with, of the nature of which, none but those who have duly considered the subject can form any idea. The facility with which seedling plants are raised, and the paternal fondness with which people are apt to regard their own seedlings, have occasioned hundreds of names to appear in the various catalogues, which tend not a little to swell the large and increasing list of fruits. In many instances, the English, French, Spanish, and other names, provisional, local, and barbarous, are given to the same variety ; consequently, some fruits appear in the different catalogues under all the varied names ; and the patience and labour necessarily requisite for ascertaining 3G CHOICE OF FRUIT TREES IN THE NURSERY. which are really distinct varieties, and which are most worthy of cultivation, are correspondingly great. To exemplify : Suppose from a catalogue of Pears the fol- lowing names should be selected by a person wishing to plant as many varieties in his orchard, namely, Brown Beurre, Beurre Gris, Beurre Rouge, Buerre DorCf Btierre d' Jinjoii, Buerre cV Or, Buerre d/ Ambleuse, Buerre (P Amboise, Poire (/' Amhoise, Isambert, Red Beurre, Golden Beurre, Beurre du Roi, White Doyenne, Doyenne Blanc, Doyenne, Beurre Blanc, Bonne-ante, Saint JMichael, Carlisle, Citron de Septem- bre, Kaiserbirne, Poire a court quene, Poire de Limon, Valen- cia, Poire de JS'eige, Poire de Seigneur, Poire Monsieur, White Beurre. Here is a list of twenty-nine kinds, as the pur- chaser supposes, but when the trees produce their fruit, he finds, to his great disappointment and mortification, that he has only two varieties, namely, the Brown Beurre and the White Doyenne. In making out the descriptive lists, I have generally adopted the names given in the catalogues of the most cele- brated nurserymen, as a heading; and have caused the synonymes, or names by which the same variety is known, or has been called, to be printed in italics ; thus, my lists of about four hundred varieties of the various species of fruit, will embrace what has been deemed by some as different varieties, perhaps to the number of nearly two thousand. In preparing the following articles, the object has been to furnish information which would entertain, as well as instruct the reader. Besides the authorities quoted, I have gleaned from those inexhaustible treasures to horticulturists, Loudon's Encyclopaedia of Plants, and that of Gardening; but on account of the brevity necessarily observed through- out this work, it has been found impracticable to give many entire extracts ; suffice it to say, that the historical facts are generally collected from these sources. APPLE. 37 APPLE PoMMiER. Pyrus mains. The Apple being so closely connected with our wants and enjoyments, is entitled to the first notice in the catalogue of ^ur fruits. The Apple Orchard is, in truth, the vineyard of our country ; and the delicious beverage that can be obtained from some of the varieties of this excellent fruit being cal- culated to cheer the invalid, as well as to strengthen the healthy, entitles it to high consideration. It is one of oui oldest and best fruits, and has become completely naturalized to our soil ; none can be brought to so high a degree of per fection with so little trouble ; and of no other are there so many excellent varieties in general cultivation, calculated for almost every soil, situation, and climate, which our coun- try affords. The Apple tree is supposed by some to attain a great age : Haller mentions some trees in Herefordshire, England, that were a thousand years old, and were still highly prolific ; but Knight considers two hundred years as the ordinary duration of a healthy tree, grafted on a crab stock, and planted in a strong, tenacious soil. Speechly mentions a tree in an or- chard at Burtonjoice, near Nottingham, about sixty years old, with branches extending from seven to nine yards round the bole, which in some seasons produced upward of a hun- dred bushels of apples. The Romans had only twenty-two varieties In Pliny's time. There are upward of fifteen hundred now cultivated in the garden of the Horticultural Society of London, under name ; the catalogue of the Linngean Botanic Garden at Flushing contains about four hundred ; and one of our en- terprising horticulturists, Mr. William Coxe, of Burlington, New Jersey, enumerated one hundred and thirty-three kinds cultivated in the United States, some years ago. They are usually divided into dessert, baking, and cider fruits: the 4 36 APPLE. first, highly flavoured ; the second, such as fall, or become mellow in baking or boiling; and the third, austere, and generally fruit of small size. Besides this division, Apples are classed as pippins or seedlings, pearmains or somewhat pear-shaped fruits, rennets or queen-specked fruits, calviles or white-skinned fruits, russets or brown fruits, and some are denominated burknots. The Apple may be propagated by layers, and many sorts by cuttings and budding, but the usual mode is by grafting on seedling stocks of two or three years growth, and for dwarfing, on stocks of the Quince or Paradise Apple. All the principal varieties are cultivated as standards in the orchard, aifd should be planted from thirty to forty feet from each other, or from any other spreading trees, in order that the sun and air may have their due influence in maturing the fruit. Many of the dwarf kinds may be introduced into the Kitchen Garden, and trained as espaliers, or dwarf standards. An Apple Orchard may be planted at any time after the trees are two years old from the graft ; and as trees from young stocks will not come into full bearing until ten or twelve years old, they will bear removing with care at any time within that period. Old Apple trees may be grafted with superior varieties by being headed down to standard height : most commonly, in very old subjects, the branches only are cut within a foot or two of the trunk, and then grafted in the crown or cleft manner. In all the varieties of the common Apple, the mode of bearing is upon small terminal and lateral spurs, or short robust shoots, from half an inch to two inches long, which spring from the younger branches of two or more years' growth, appearing at first at the extremity, and ex- tending gradually to the side : the same bearing branches and fruit spurs continue many years fruitful. Pruning. — As, from the mode of bearing, Apple trees do not admit of shortening the general bearers, it should only DESCRIPTIVE LIST OF APPLES. 3'J be practised in extiaordinary cases'. If trees kave not the most desirable form when three or four years old, they should be judiciously pruned to promote regular spreading branches. In annual pruning, the main branches should not be cut, unless in cases of decay ; but all superfluous cross branches and dead wood should be taken out, and the suckers eradi- cated. Espaliers require a summer and winter pruning. SELECT DESCRIPTIVE LIST OF APPLES. SUMMER FRUIT. American Summer Pearmain, Early Summer Pearmain. This ap- ple is of medium size and oblong form ; its colour bright red on the sunny side, and on the opposite side yellow, streaked or blotched with red ; the flesh is very juicy, tender, fine flavoured, and excellent. It ripens early in August, and is good either for the dessert or for cooking. Tree a good bearer. Benont. Fruit of medium size, form round and regular; the flesh yel- low, high flavoured, and excellent; it ripens in July and August. "The tree bears well," says Mr. Manning, " and should be found in every good collection." Early Bough, Sweet Bough. The size of this fruit varies from me- dium to large ; its colour pale yellow ; its form oblong ; its skin smooth ; flesh tender, juicy, sweet, and excellent. Ripens early in August. Early Crofton, or Irish Peach Apple. An Irish apple, of the middle size and flattish shape ; of an olive green colour, much variegated with red ; has a rich saccharine flavour ; is much esteemed for the dessert, and is excellent also as a sauce apple. R,ipens in August. The tree grows well, and is not apt to canker. Early Harvest, Princess Yellow Harvest, Pomme d^ete, July Pippin. A very early apple, of medium size ; bright straw colour ; flesh white and tender ; juice rich, lively, and very fine. The tree bears young, and makes a fine garden espalier ; ripening its fruit in July and August. Early Red Juneating, Red Margaret, Early Striped Juneating, Strawberry, Eve Apple of the Irish. Fruit below the middle size ; skin greenish yellow, richly and closely streaked with deep red ; flesh white, juicy, breaking, sub-acid, very rich and agreeable. • Ripens early in August. Porter. This variety, says Mr. Manning, originated on the farm of the Rev. Samuel Porter, of Sherburne, Massachusetts. The fruit is large, ot oblong shape; the skin a bright yellow, with a red blush; the flesh fine, sprightly, and agreeable. Ripens in September and October. Red Astracan. This beautiful apple is of medium size, and roundish ; the skm is dark red, covered with thick bloom like a plum ; th€ flesh i» white, tender, and somewhat acid. At perfection early in August. 40 DESCRIPTIVE LIST OF APPLES. Red QvAR^^wvo-a, Devonshire Qii,a7-en den. Sack Apple. A much es- teemed Devonshire apple ; of medium size ; skin of a uniform deep rich crimsci!., with numerous green dots intermixed ; flesh of a brisk, pleasant, and peculiar flavour. A ver}'' desirable dessert apple : from August to Oc- tober ; tree very productive. Summer Pippin, Pie Apple. This fruit, in size and shape, resembles the Fall Pippin ; it differs in having a little more red on the sunny side, and in arriving at maturity about a fortnight earlier. It is a very popular apple in New Jersey. Summer Queen. A large oblong apple, striped with red on a yellow ground ; the flesh is yellow, very high flavoured, and excellent. The tree is of vigorous growth, says Mr. Manning, a great bearer, and ripens its fruit in August. Summer Rc^e, Harvest Apple. A very beautiful and excellent fruit, of moderate size and roundish form ; the skin is yellow, striped and mottled with red ; the flesh is sweet, juicy, and fine : in July and August ; tree a great bearer. Williams's Early, Williams's Favourite Red. This apple originated in Roxbury, Mass. ; it is of medium size ; oblong form ; the skin a bright and deep red ; the flavour pleasant and agTceable. The tree is a great bearer, and its fruit commands a good price in the Boston markets: in Au- gust and September AUTUMN FRUIT. Alexander, Emperor Alexander, Aporta. Fruit very larg-e, somewhat cordate, smallest at the crown ; of a greenish yellow colour, striped or mar- bled with red; pulp tender, sweet, rich, and aromatic: ripens in October, and lasts till Christmas. American Nonpareil, Doctor Apple. A beautiful apple of medium size and roundish form ; its colour yellow, streaked and stained with red on the sunny side ; flesh firm, juicy, and agreeable. A very fine market apple in October and November. Tree a great bearer. BoxFORD. A very superior variety, says Mr. Manning ; which was first cultivated at Boxford, Massachusetts. Fruit roundish, of medium size ; skin striped with red and yellow ; the flesh, yellow, rich, and good. The tree is a great bearer, and ripens its fruit in October. Cumberland Spice. A fine dessert fruit, large, rather oblong; of a pale yellow colour, clouded near the base ; the flesh white, tender, and of fine flavour. It ripens in autumn, and will keep till February. DowNTON Pippin, Elton Golden Pippvi, Knighfs Golden Pippin. The Downton Golden Pippin is a most abundant bearer, and the fruit extreme- ly well adapted for market; it is rather larger than the common Golden Pippin; skin nearly smooth ; yellow, sprinkled with numerous specks; flesh yellowish, cripp, with a brisk, rich, sub-acid juice ; specific gravity 10.79. Ripe in October and November, and will keep good till Christmas. Drap d'Or of France, Cloth of Gold. This apple is very large and handsome; its form globular; its colour a fine yellow, with dark specks; its flesh white, firm, and rich flavoured. The tree bears well, and should be found in every good collection. Fruit in perfection from September to November. DESCRIPTIVE LIST OF APPLES, 41 Fa .l HAKVEy, This is a large and handsome fruit, the shape flat, the skin light yellow, with a bright red cheek ; flesh yellow, firm, rich, and high flavoured. Mr. Manning considered it " the finest Fall and Early Winter variety; a good bearer, and deserving extensive cultivation." Fall Pippin, Cobbetfs Fall Pippin, Reinnefe Blanche D'Espagne, D^Espagne, Be Rateaii, Concombre Ancien, White Spanish Reinette, Ca- muesar. This extremely valuable variety stands in the first class of au- tumn fruits, and is very large ; its form is roundish oblong ; skin smooth, yellowish green, tinged with orange ; flesh yellowish, crisp, and tender, with a very rich, sugary juice. It ripens in October, and keeps well as a fall apple. Fameuse, Pomme de Neige. A Canadian apple of great beauty ; in size medium ; skin light green, stained with bright red ; flesh white, very ten- der ; juice saccharine, with a musky perfume : ripe in October, and will keep good till Christmas. Tree hardy and productive. Golden Russet, Aromatic Russet. A dessert apple, of medium size, and of a pale copper-coloured russet ; in great repute for its rich saccharine, aromatic, and slightly musky flavour. The tree is hardy and very produc- tive : in October and November. Gravenstein. Fruit rather large and compressed ; of a yellowish green colour, striped with red ; flesh crisp, and high flavoured : ripens in October, and lasts till April. This variety originated in Germany, and is considered the best dessert apple in that country. Kenrick's Red Autumn. A native apple of largish dimensions, raised by John Kenrick, Esq., of Newton, Massachusetts ; colour pale green in the shade, but bright red next the sun, and streaked with deeper red ; the flesh white, stained more or less with red ; tender, juicy, and rich, with an agreeable sub-acid flavour: ripe in October. KiLHAM Hill. This apple, one of the most saleable varieties in Sa- lem markets, ongmated on the farm of Dr. Kilham, in Wenham, Essex county, Mas'^achusetts ; the size is above medium ; form a little oblong ; the skin yellow, striped with red ; the flesh is yellow and high flavoured : from September to November. Monmouth Pippin. This variety originated in Monmouth county, New Jersey. It is above medium size, of greenish colour, striped with red ; flesh firm, and of pleasant flavour. It is considered one of the most saleable and productive varieties of the season ; and will keep good till after Christ- mas. Orange Sweeting, Yellow Sweeting, Golden Sweeting. This variety is much cultivated near Hartford, Connecticut, for the Boston, Providence, and Philadelphia markets ; the fruit is rather large, flattened at its base and summit ; the colour yellow, or orange ; flesh very sweet and excellent : from September to December. Red Ingestrie. A first-rate dessert apple, of medium size, and bright yellow colour, deeply tinged with red ; raised by Mr. Knight, President ot the London Horticultural Society. The tree bears well in America, and ripens its fruit in October, which is very rich, juicy, high flavoured, and grateful to the palate. Red AND Green Sweeting, Princess Large Red and Green Sweeting, The fruit is of oblong shape ; colour green, striped with red ; the pulp is veiy sweet, tender, and of delicious flavour : from September to November 4* 42 DESCRIPTIVE LIST OF APPLES. Seek no Farther, Rambo, or Romanite. This apple is much culti- vated in Pennsylvania and New Jersey. Its form is flat, resembling th« Vandervere in appearance, but is a more juicy fruit ; the skin pale yellow, streaked with red; flesh tender and sprightly during the autumn months. Stroat, Straat. A fine autumn apple, introduced by the late Jesse Buel, Esq., of Albany ; in size medium ; form rather oblong ; skin yellow- ish green ; flesh yellow and tender ; juice rich and lively : in use from Sep- tember to December. Yellow Ingestrie. A beautiful apple, raised by Mr. Knight, President of the London Horticultural Society. The size is small, form round tad regular ; the colour of the skin golden yellow, with some black spots ; the flesh yellow, firm, and delicate. The tree is an abundant bearer, and ripens its fruit in October. The late Judge Buel considered this variety as likely to rival the Lady apple as a fashionable fruit. York Russeting. A very large russety apple, well known about Bos- ton. Its form is rather oblong ; its flesh pleasant and agreeably acid ; an excellent apple : from October to December. WINTER FRUIT. JEsopus Spitzenburg. A beautiful apple ; large and oval ; of red co- our, covered with numerous white specks ; the flesh is yellowish ; slightly add, and of the finest flavour : ripens in October, and continues good till February. Baldwin. No apple in the Boston markets is more popular than tliis ; it is rather above medium size ; its form round ; its colour bright red, streaked with yellow ; its flesh is juicy, rich, saccharine, with a most agree- able acid flavour. The tree bears fruit abundantly, which ripens in Novem ber, and keeps till February or March. Barcelona Pearmain, Speckled Golden ReinetU, Reinette Rouge Reinette Rousse, Reinette des Carmes, Glace Rnuge, Kleiner Casseler R& inette. This variety is said to be a very productive and excellent dessen apple; fruit of medium size; oval, not angular; colour brownish yellov* in the shade, deep red next the sun ; flesh firm, yellowish, with a rich aro- matic agreeable acid : from November till February. Beauty of the West. A large, oblate, beautiful fruit, of yellow and red colour ; its flesh juicy, rich, saccharine, and firm. A good marketable apple from November until March. Bell Flower. A very large and beautiful apple ; its colour bright yel- lo-^v, with an occasional blush on the sunny side ; its form oblong ; the flesh tender, juicy, rich, and finely flavoured, and is alike excellent for the dessert and for cooking. It ripens early in November, and will keep all the win- ter. It is a valuable market fruit. Blenheim Pippin, Woodstock Pippin, Blenheim Orange. Fruit large, roundish, of a yellowish colour, tinged with red next the sun ; pulp sweet and high flavoured : ripe in November, and keeps till March: a very supe- rior dessert apple. Blue Pearmain This variety is well known about Boston as a large apple, of red colour, covered with a dense blue bloom, and of a delicious flavour ; good as a dessert or for cooking : from October to January Tl» tree grows strong, and is very productive. DESCRIPTIVE LIST OF APPLES. 43 Court Pendu, Capendu, Court Pendu Plat, Garnori's Apple An es- timable dessert apple, of medium size ; in shape round, depressed ; the co- lour yellow, a good deal covered with full red ; it is of a high saccharine flavour and of close consistence ; the fruit keeps till February or March. The tree grows upright, and bears well. Danvers Winter Sweet, Epses Sweet, JDanvers Sweeting. This va- riety originated at Danvers, near Salem, Massachusetts: fruit of medium size 5 a little oblong ; skin yellow, slightly tinged with red ; its flesh sweet and excellent cooked, or as a dessert: from November to April. The tree is a great bearer, and of rapid growth. DoMiNE, Domini. A first rate winter apple, of medium size and gxeen- ish yellow colour, clouded with brown blotches ; the flesh is juicy, tender, and excellent. Tree a great bearer. Golden Ball, Golden Apple. A beautiful and superior fruit from the State of Maine ; of large size and golden yellow colour ; flesh tirm ; juice very rich, sweet, aromatic, with a good proportion of acid. It will keep good from November to April. Golden Harvey, Brandy Apple. A dessert apple, not larger than the Golden Pippin ; colour light yellow, with a flush of red, and embroidered with a roughish russet. It is called Brandy Apple from the superior spe- cific strength of its juice, being 10.85 ; it is of remarkably close texture, very rich in flavour, and will keep till April or May. Green Sweet, Green Sweeting, Green Winter Sweet.- This apple is much cultivated in Massachusetts. It is of medium size; the skin dull green, approaching to yellow ; the flesh very sweet and delicious. It pos- sesses the valuable properly of retaining its soundness till May or June. HuBBARDSTON NONESUCH. A large apple of globular form ; red and yellow colour, streaked and blotched ; the flesh is juicy and of excellent flavour : from December to March. The tree is of vigorous growth, a great bearer, and worthy of extensive cultivation. Jonathan, King Philip, New Spitzenburgh, Philip Rick. A winter fruit very generally admired in the State of New York. It is of medium size ; the skin of pale yellow and bright red colour, occasionally tinged with purple ; flesh tender, juice abundant, and highly flavoured. This fruit will keep till May. Lady Apple, Pomme d'Api. Fruit small, flat ; of pale yellow colour, tinged with a deep red on the side; flesh crisp, sprightly, and pleasant: ripens in November, and continues till April. It is a very saleable fruit on account of its great beauty. Ladies' Sweeting, Winter Sweeting. This apple is above medium size ; conical ; skin yellow, streaked, and mottled with red ; flesh juicy, •weet, and high flavoured : from November to May. Lemon Pippin. An old and much esteemed dessert apple ; of medium size and oval shape, much like a lemon both in form and colour, having a firm texture, brisk flavour, and plenty of acid : from October to March. Tree handsome, and a great bearer. Maiden's Blush, Hawthornden. Fruit large, roundish ; skin, pale greenish yellow, tinged with blush ; the pulp is white, tender, juicy, and acid ; and the fruit is good for the table as well as for all kitchen purposes : m September and October. The tree is hardy and prolific. Malcarle, Charles Apple, Mela Carla, Pomme Finale. A far-faaned 44 DESCRIPTIVE LIST OF APPLES. fruit. In the climate of Ital5% this is supposed to be the best apple in the world. It is cultivated extensively in the territories of Genoa, as an article of export and commerce to Nice, Barcelona, Cadiz, and Marseilles The fruit is rather large, its form inclining to globular. Its beautiful waxen skin is a little marbled with a very faint green near the eye ; its colour in the shade is a pale yellow, tinged with flaming crimson next the sun ; the flesh Is white, tender, delicate, sweet, with the fragrant perfume of roses. It ripens in September, and will keep till spring. Menagere. Mr. Manning pronounced this to be the largest apple he had seen ; the form is flat like a large English turnip ; the skin of a light yellow ; the flesh pleasant, but more adapted to the kitchen than the des- sert : from October to February. It bears well trained as a dwarf. Minister. A native apple of large size, and oblong shape ; the skin a light greenish yellow, striped with bright red ; flesh yellow, light, high fla- voured, and excellent. Mr. Manning considered this as one of the finest fruits that New England ever produced. It ripens in November, and will keep till after Christmas. Monstrous Pippin, Baltimore, Gloria Mundi, Ox Apple. Fruit of enor mous size, often weighing twenty -five ounces or more ; of a pale yellowish green and blush colour, with white spots ; and of a sprightly flavour ; ex cellent for cooking : ripens in October, and continues fit for use till January Murphy. This apple in appearance resembles the Blue Pearmain ; the shape is more oblong, the size not so large ; the skin pale red, streaked or blotched with darker red, and covered with blue bloom ; flesh white, tender, and good. Raised from seed by Mr. Murphy, and introduced to notice by Mr. Manning. Newtown Pippin, American Newtown Pippin, Yellow Newtown Pip- pin. This variety, when perfectly matured, is considered by some the finest apple in our country ; its skin is green, changing to an olive yellow at ma- turity, having a thin russet covering the greatest part of the base ; flesh pale yellow and firm ; juice saccharine, and possessing a rich and highly aromatic flavour : from December to April. Newtown Spitzeneurg, Matchless. A beautiful apple of medium size; skin streaked, and tinged w-ith red and yellow ; flesh yellow, rich, and high- ly flavoured : from October till February. Norfolk Beaufin. Fruit middling size, flattish, of a deep red and pale green colour ; the flesh is firm and savoury ; the tree hardy, upright, and a good bearer ; fruit excellent for use in the kitchen, and highly esteemed for the dessert. It ripens in November, and is frequently to be obtained in England in July following. Ortley Pippin, Ortley Apple, Vandyne, Woolman''s Long of Prince. A 'fruit very much resembling the Yellow Newtown Pippin, but a little more oval ; skin olive yellow at maturity, partially covered with pink and rus- set ; flesh yellow, crisp, and breaking; very juicy, with the same pine-apple flavour which distinguishes the Newtown Pippin : good from November to April. Pennock's Red Winter, Pelican. Fruit very large and compressed ; of deep red colour, streaked with yellow ; flesh tender, juicy, and of a Bweet and pleasant flavour : ripens in November, and will keep good till March. It is a evry popular apple in the Philadelphia markets Pumpkin Sweet, Ramsdel's Red Pumpkin Sweet. A beautiful fruit, DESCRIPTIVE LIST OF APPLES. 45 over medium size, round, inclined to oblong ; of a dark red colour, covered with dense blue bloom ; flesh tender, rich, and sweet. It ripens in Novem- ber, and keeps till January. The trees bear prodigious crops. Rhode Island Gkeening. Fruit large and depressed; skin at ma- turity greenish yellow ; flesh slightly acid, and of the finest flavour : ripens in November, and continues till April. A most estimable apple for cooking as well as for the dessert. RiBsroNE Pippin, Formosa Pippin, Traver's Apple, Glory of York. Fruit of medium size, roundish, and partially depressed ; of a pale yellow- colour, tinged with red ; pulp slightly acid, and of fine flavour : ripens in November, and continues till April. It is one of the most popular dessert apples in England. RoxBURY Russet, Boston Russet, Pineapple Russet. This variety is cultivated extensively in Massachusetts for the Boston markets, and for ex- portation. The fruit is of medium size ; of a fine yellow russet colour, mixed with dull red ; flesh white, juicy, rich, sub-acid, and excellent ; for use in winter, and will keep till June. SwAAR Apple. A much celebrated winter table fruit in some parts of New York and New Jersey •, it is a large apple of uncommon flavour and richness ; skin of a greenish yellow, tinged with blush. The tree is very productive, and highly deserving cultivation in every collection of fine fruit. Good till March. Vandevere. An apple of medium size, the form flat; skin pale red, with rough yellowish blotches ; flesh yellow and tender ; juice plentiful, rich, and sprightly : from October till January. Western Russet, Putnain's Russet. This variety is extensively cul- tivated in Muskingum county, Ohio, where it is esteemed above all others of their fine winter varieties. It is above the middle size, of a greenish yellow colour, covered with russety bictehes, and will keep all the winter. , White Winter Calville, Calville Blanche d'Hiver, Bonnet Carre. This fi-uit is large ; its colour at maturity bright yellow, tinged with red ; its form rather flat; flesh white, tender, and pleasant : from November to March. Tree an abundant bearer. Wine Apple, Hay^s Winter, Large Winter Red, Fine Winter. A va- riety highly esteemed in the Philadelphia markets ; the fruit is large ; of bright red colour, striped with yellow, the stalk end russety ; its flesh is rich, aromatic, and pleasant: from October to February. The tree bears young and abundantly CIDER FRUIT. Campfield, or Newark Sweeting. This apple is next in reputation, as a cider, fruit, to the Harrison, and is often mixed with that apple in equal proportions when ground ; it is of the middle size, skin smooth, of red ami yellow colour ; the flesh is white, firm, sweet, and rich. Granniwinkle. Fruit of moderate size, rather oblong ; the skin a dark red, somewhat rough ; flesh yellow, sweet, and rich. It is commonly mixed with the Harrison for making cider of a superior quality : ripe in November. H ewe's V^irginia Crab. From this fruit is obtained the celebrated Crab Cider it is of small size, nearly round ; skin of a dull red, streaked 46 ArmcoT. with greenish yellow; the flesh is fibrous and astringent; juice acid awJ austere. Harrison, Harrison's Newark. This fruit, is much celebrated in New Jersey as a cider apple; it is somewhat ovate, below the middle size; the skin is yellow, with black spots ; flesh yellow, firm, rich, and sprightly. Ten bushels will make a barrel of exquisite cider, from which may be taken fourteen quarts of distilled spirits. APRICOT. Abricotier. Primus Armeniaca. The fruit of the Apricot is next in esteem to the Peach, and as it ripens three or four weeks earlier, should be more generally cultivated. The flowers appear in April, on the shoots of the preceding year, and on spurs of two or more years' growth, and the fruit ripens in July and August. The London Horticultural Society's catalogue describes fifty-four sorts, and Messrs. Prince have eighteen in their catalogue ; besides these, is the Peach Apricot, a large fruit, supposed to be a hybrid between a Peach and an Apricot. Our enterprising fellow citizen, Mr. William Shaw, has succeeded for many years in maturing large quantities of this excellent fruit on standards ; but they ripen best when traint -^ against close fences. In England some of the varieties are cultivated as standards and espaliers ; but they seldom bear much fruit under ten or twelve years, and then the fruit is abundant and of the finest flavour. They are commonly cul- tivated as wall trees, in an east or west aspect ; for if they are planted to face the south, the great heat causes them to be mealy befoi-e they are eatable. New varieties are pro- cured from seed, as in the Peach, and approved sorts are perpetuated by budding on plum stocks, &c. The vaiieties of the Apricot, in general, bear chiefly upon the young shoots of last year, and casually upon small dpurs rising on the two or three years' old fruit branches. The Moor Park bears chiefly on the last year's shoots, and on APRICOT. 47 close spurs formed on the two year old wood. The bearing shoots emit the blossom buds immediately from the eyes along the sides, and the buds have a round and swelling ap- pearance. Apricot trees may be planted at any time after the head is formed : some head them down in the nursery bed, and remove them to- their destined places when five or six years old. Standards will require only occasional pruning, to regulate such branches as may be too numerous, too extended, or cross formed, and to remove any casually unfruitful parts and dead wood ; but the regular branches, forming the head of the tree, should not be shortened unless necessary. The general culture of the wall Apricots comprehends a summer and winter course of regulation, by pruning and training. The fan method is generally adopted, but some prefer training horizontally. With young trees some con- trive to fill the wall by heading down twice a year. The winter, or early spring management, comprehends a general regulation both of the last year's shoots and the older branches. A general supply of the most regulaily situated young shoots must be every where retained, foi suc- cessional bearers the ensuing year. Cut out such branches as are not furnished with competent supplies of young wood, or with fruit spurs, to make room for training the most pro- mising branches retained. Generally, observe in this pruning to retain one leading shoot at the end of each branch ; either a naturally placed terminal, or one formed by cutting (where a vacancy is to be furnished) into a proper leader. Let the shoots retained for bearers be moderately shortened ; reduce strong shoots in the least proportion — cutting off one fourth or less of their length ; from weak shoots take away a third, and sometimes a half. This shortening will conduce to the production of a good supply of lateral shoots the ensuing summer, from the lower and middle placed eyes ; whereas without it, the new shoots would proceed mostly from the JS APRICOTS. top, and leave the under part of the principal branches naked, and the lower and middle parts of the tree unfurnished with proper supplies of bearing wood. Never prune below all the blossom buds, except to provide wood, in which case cut nearer to the origin of the branch. As, in these trees, small fruit spurs, an inch or two long, often appear on some of the two or three years' branches furnished with blossom buds, these spurs should generally be retained for beaiing. As each tree is pruned, lay in the branches and shoots from three to six inches distance, and nail them straight or close to the fence or wall. The summer pruning is principally to regulate the young shoots of the same year. In the first place, take off close all the irregular foremost shoots, taking care to retain a com- petent supply of close side shoots, with a good leader to each parent branch. Continue these mostly at full length all the summer, regularly trained in, to procure a sufficiency to choose from in the general winter pruning, for new bearers the next year. If the summer regulation commences early, while the shoots are quite young, and, as it were, herbaceous, those improper to retain may be detached with the finger and thumb ; but when of firmer growth, they must be removed with the knife. If any very strong shoots rise in any part where the wood is deficient, they may be topped in June, which will cause them to produce several laterals the same year, eligible for training in, to supply the vacancy. Sometimes the fruit is much too numerous, if not destroyed by insects, often growing in clusters ; in which case thin them while in a young, green state, leaving the most pro- minent fruit singly, at three or four inches distance, or from about two to six on the respective shoots, according to their strength. The Apricots so thinned off, and the first princi pal green fruit, are very fine for tarts. DESCRIPTIVE LIST OF APRICOTS. 49 SELECT DESCRIPTIVE LIST OF APRICOTS. Breda, Abricot de Hollande, Amande Aveline, Royal Tersian. Fruit medium size, of a round form, and deep yellow colour ; the pulp is soft and juicy ; the tree is a great bearer, and the fruit, which ripens early in August, is in great esteeni. Brussels. Highly esteemed for its productiveness ; fruit medium size, inclining to an oval form ; of a yellow colour, and next the sun covered with numerous dark spots ; the flesh is of a greenish yellow colour, of a brisk flavour, and not liable to become mealy : ripens in August. Blotched Leaved Roman, Blotch Leaved Turkey, Variegated Turkey, Abricot Macule of the French. Fruit middle size, in form slightly com- pressed, inclining to oval ; skm dull straw colour, with orange or red spots ; flesh pale straw colour, soft, dry, rather mealy ; kernel rather bitter. A very hardy and productive variety ; ripe towards the end of July. Early Orange, Royal George, Royal Orange. The fruit of a medium size ; of a deep yellow colour, spotted with red or dark purple next the sun ; flesh deep orange, succulent, and well flavoured ; not perfectly a free stone : ripens early in August. Hkmskirke. Fruit middle sized, roundish, slightly compressed; of a bright yellow colour ; flesh tender, juicy, with a particularly rich, delicate flavour, resembling that of the Green Gage Plum : ripe in July Large Early Apimcot, Abricot Gros Precoce, Abricot de St. Jean, Abricot de St. Jean rouge, Abricot gros d^ Alexandrie. Fruit somewhat oblong ; skin downy, orange, spotted with red ; flesh orange, juicy, and rich, parting from the stone. This is the earliest of all apricots ; in France it has ripened by midsummer day, whence its name of A. de St. Jean. MooRPARK, Anson^s, Temple's, Dunmor eh Breda. The tree is of vigo- rous growth, and extraordinarily productive ; the fruit is very large ; of a bright gold colour, or orange, with dark spots next the sun ; flesh orange colour, melting, and excellent : ripens in August. MuscH, Musch. A fine new variety from Persia; in shape round ; of a deep yellow colour, and remarkable for the transparency of its pulp, through which the stone is visible ; the flesh is very fine and agreeable : ripens in July. Peach Apricot, Abricot Peche, Abricot de Nancy, Imperial Ansons. This is a first-rate fruit ; form variable, generally flattened ; skin slightly downy ; fawn colour next the sun, tinged with reddish spots or points ; pulp yellow, melting, juice abundant, high flavoured, and excellent : ripens early in August. Purple, Alexandrian Abricot, AbrJ,cot An goumois, Abricot Violet, Black Apricot. A small, globular, downy fruit, a little oblong; of a pale red co- lour, becoming deep red or purple next the sun ; flesh pale red, but orange next the stone ; a little acid, but good : ripens in August. Red Masculine, Abricot Precoce, Abricot Hatif Musque, Early Mascu- line. This is an old and very early variety ; the fruit of which is small, of a roundish form, and greenish red colour ; the pulp is tender ; the tree a good bearer, and the fruit esteemed for its earliness and tart taste; ripens m July. 5 50 ALMOND. BoYAi,, Abricot Royale. This fruit is next in si?;e to the Moorpark ; rather oval, compressed ; of dull yellow colour, slightly red ; flesh pale orange, firm, juicy, sweet, and high flavoured, with a slight acid : ripens early in August. Turkey, Large TurTiey. A superior apricot ; fruit of a medium size ; deep yellow colour, with red blotches next the sun; form globular; flesh firm, juicy, rich, and excellent: ripe in July and August. White Apricot, White Masculine, Abricot Blanc. Fruit, in size and figure, similar to the Red Masculine. Skin nearly white ; flesh white, very delicate j juice sweet, with an agreeable peach-like flavour. Ripe in July. ALMOND. Amandier. Jlmygdalus. Although Almonds are not much cultivated in this part of our country, they are entitled to notice. The species are fruit trees, or ornamental trees and shrubs, both much es- teemed for the gay colour and early appearance of their flowers ; these vary in their colour from the fine blush of the apple blossom to a snowy whiteness. The chief obvious distinction is in the fruit, which is flatter, with a coriaceous covering, instead of the rich pulp of the Peach and Necta- rine, opening spontaneously when the kernel is ripe. It is a native of Barbary, China, and most eastern countries. There are twelve sorts described in the catalogue of the Linnaean Botanic Garden at Flushing ; some of which are represented as new varieties from France and Italy, where they are cultivated extensively for their fruit. In France, they have above a dozen species or varieties, besides a hybrid, called the Almond Peach. The common and bitter Almond are only to be distinguished by the taste of the kernels of their fruit, which is the only part used. The tender-shelled is in the greatest esteem, and next, the Sweet, and Jordan. The bitter cuticle or skin of Almonds is taken off by immersion in boiling water. The sweet Almond and other varieties are used as a des- sert in a green or imperfectly lipe, and also in a ripe or CHERRY. 51 dried stale. They arc much used in cookery, confectionary, perfumery, and medicine. The Almond is propagated by seed for varieties, or for stocks ; and by budding on its own, or on Plum stocks, for continuing varieties. The Almond tree bears chiefly on the young wood of the previous year, and in part upon small spurs or minor branches ; it is therefore pruned like the Apricot and Peach, and its culture in other respects is the same. CHERRY. Cerisier. Primus cerasus. The Cherry, of the cultivated varieties, is said to have Deen first introduced into Italy in the year 73, from a town in Pontus, in Asia, called Cerasus, whence its specific name ; and it was introduced into Britain one hundred and twenty years afterward. The Romans had eight species in Pliny^s time, red, black, tender-fleshed, hard-fleshed, small bitter-flavoured, and heart- shaped. There are now upward of two hundred in cultiva- tion. The French divide their Cherries into griottes, or tender-fleshed ; bigarreau, or heart-shaped ; and guignes, or small fruit. The fruit of many varieties is somewhat heart- shaped, whence they are called ox-heart, white-heart, black- heart, &c.; why some sorts are called dukes, is not so ob- vious. The morello cherry is very different from the other varieties, bearing almost exclusively from the preceding year's wood, and the pulp of the fruit having the consistence and flavour of the fungi called morel, whence the name. The Chinese Cherry is valuable on account of its bearing an excellent fruit, and ripening it in forcing-houses. Cherries are grafted or budded on seedlings from Cherry stones, and from seedlings of the red .and black mazzard. For dwarfing they are worked on the morello, or perfumed 02 CHERRY. Cherry ; the latter is preferred in Holland. In this country, the budding system is more frequently practised on the va- rious species of stone fruit than grafting. Cherry trees, in general, produce the fruit upon small spurs or studs, from half an inch to two inches in length, which proceed from the sides and ends of the two year, three year, and older branches ; and as new spurs continue shooting from the extreme parts, it is a maxim in pruning both standards and espalieis, not to shorten the bearing branches when there is room for their regular extension. The Morello is in some degree an exception, as it bears principally on the shoots of the preceding year, the fruit proceeding immediately from the eyes of shoots ; and bears but casually, and in a small degree, on close spurs formed on the two-year-old wood, and scarcely ever on wood of the third year ; therefore, in pruning, leave a supply of young shoots on all the branches from the origin to the extremity of the tree, for next year's bearers. All kinds of Cherry frees, except the Morello, are apt to grow very tall ; to remedy this, and to enable them to form handsome heads, the leading shoot should be cut off when of about three years' growth from the bud ; after which give only occasional pruning, to reform or remove any casual irregularity from cross-placed or very crowded branches, and take away all cankery and decayed wood. Dwarf Cherry trees may be introduced into the Kitchen Garden, and trained as espaliers, &c. When Morellos are planted in an orchard, they may be placed from fifteen to twenty feet apart ; trees of the duke kind may be planted from twenty-five to thirty feet apart ; and the heart-shaped, in general, will require to be from thirty to forty feet from each other, or from any spreading trees. Cherry trees may be removed the first year after the bud is established ; but they will bear removal at any time before they come into bearing, M^liich is about the fi.fth year. The gum which exudes from Cherry trees is equal to DESCRIPTIVE LIST OF CHERRIES. 53 Glim Arabic ; and Hasselquist relates, " that more tlian one hundred men, during a siege, were kept alive for nearly two months, without any other sustenance than a little of this gum taken sometimes into the mouth, and suffered gradually to dissolve." The wood is hard and tough, and used by the turner and cabinet maker. SELECT DESCRIPTIVE LIST OF CHERRIES. DUKE AND ROUND FRUIT. Ambree de Choisy, Belle de Choisy of Downing. Cerise Doucette, Cerise de la Falembre of the French gardens. A middle size roundish fruit, high- ly deserving of cultivation. Skin transparent, red, mottled with amber ; flesh amber coloured, tender, and sweet. It bears well as a standard, and ripens its fruit in June. Archduke, Royal Duke, Griofte de Portugal, Portugal Duke. A large globular-formed red cherry ; like the May Duke, it grows in clusters, but the tree grows more vigorously than that variety ; and yields an abundance of fruit, which hangs a long time on the tree improving in flavour, in July. Belle et Magnifique. A fine round cherry, much esteemed in Mas- sachusetts. The tree is vigorous and productive ; the fruit truly magnifi- cent ; its colour red, mottled with white spots, and abounding in acid ; valu- able from its iate maturity, in July. Carnation, Cerise Nouvelle d^Angleterre, and Cerise de Portugal, of Dciyaing. Late Spanish, Griotte d'Espagne, and Griotte de Villenes, of Prince. Fruit round, of a pale red colour ; flesh firm, 'vith a very good flavoured juice ; makes excellent preserves, and is gooa for the table in July. Downer's Late Red, Boivner's Favourite. A large round cherry, de- serving a place in every garden, raised by S. Downer, Esq., of Dorchester, Massachusetts ; colour light red ; flesh firm and of a fine sprightly flavour ; ripening after most other superior varieties are gone, on which account this variety is highly prized in the markets. Kentish, Early Kentish, Early Richmond, Virginian May, Long Stem Montmorency, Montmorency a longue queue. Mr. Prince says that other varieties are sold erroneously under the above names. The fruit of this variety is round ; skin red ; flesh sprightly acid ; juice abundant ; excellent for the table and kitchen. It will hang long on the tree, in favourable wea- ther, in June and July. Late Duke, Cerise AnglaUe tardive, Unique nouvelle. Fruit large, above the size of a May Duke; obtuse heart shaped, rather flat; skin a shining dark red ; flesh amber coloured, tender, juicy, and high flavoured. Tree a great bearer, and ripens its fruit in July. May Duke, Early Duke, and Cerise Guigne of Downing. Hoh 64 DESCRIPTIVE LIST OF CHERRIES, mail's Duke, June Duke, Griotte de Portugal, and Royule hutive, of Prince Fruit of medium size, roundish, growing in clusters; the skin, when fully ripe, very dark red ; the flesh is soft and juicy, with a very pleasant acid This excellent variety ripens about the middle of June. MoRELLO, English Morello, Milaii, Cerise du nord, Griotte du nord Fruit of medium size, round ; of a dark red colour, nearly black at matu rity ; flesh deep red, tender, juicy, and blended with an agreeable acid ; rips in July, and hangs some time on the tree. This variety is excellent for preserves, and for Brandy. Plumstone Morello. A tree of moderate size, of the Duke or Kent- ish species ; a very large, dark, round cherry, nearly black ; of a rich acid flavour. The stone is very large, and resembles that of a plum; a native of Virginia, introduced by William Prince, of the Linnsen Botanic Garden, Flushing. Waterloo. A large, roundish, dark cherry, inclining to black at matu- rity ; the flesh is firm and of an excellent flavour ; raised by a daughter of Mr. Knight, and so named from perfecting its fruit soon after the battle of Waterloo. The tree is of strong but irregular growth, and ripens its fruit in July. HEART-SHAPED AND BIGARREAUS. Abierican Amber, Early Amber New Honey. A beautiful heart-shaped cherry, of medium size, and dark pink or amber colour ; flesh, rich, sweet, and excellent. It ripens early in June. American Heart, Arden's White Heart. A medium sized cherry, ol pale yellowish colour ; obtuse heart shaped ; flesh tender and palatable, but not high flavoured. The tree, which ripens its fruit in June, is very productive. Bklle de Rocmont, Bigarreau de Rocmont, Cceur de pigeon, Flesh Col. Bigarreau. A beautiful heart shaped fruit, of pale yellowish and red colour, marbled and glossy ; flesh firm, white ; juice sprightly and'of an agreeable flavour : in June and July. BiGARSEAU, Black. Manning's Black Bigarreau. This variety is con- sidered highly deserving a place in every good collection ; it originated in Mr. Manning's nursery at Salem ; the fruit is large, colour black ; flesh sweet and of peculiar rich flavour. The tree grows liandsome, is very productive, and ripens its fruit in July. Bigarreau, Graffion, Turkey Bigarreau, Yellow Spanish, White Bi- garreau, Imperial, Guigne Amhree, White Orleans. Very large, obtuse, heart-shaped ; yellowish amber colour, but fine red next the sun ; flesh firm, white, sweet, and well flavoured ; a beautiful and excellent fruit : ripe in June and July. This variety commands the highest price in market. Bigarreau White, White Ox Heart, and Harrison^s Heart, of Down- ing. White Bigarreau Tradescant, and Bigarreau hlanc le gros, of Prince. Fruit large ; obtuse heart shaped ; of pale yellow and white colour, mot- tled with red ; flesh white, firm, and well flavoured : ripe in June and July. Black Eagle. A beautiful variety, raised by Miss Knight, of Downton Castle, 1R06 : fruit of globular form, and middle size ; skin dark purple, or ntarl/ black ; flesh very tender, rich, and of excellent flavour. The tree grows strong, very upright, and ripens its frmit early. UESCRIPTIVE LIST OF CHERRIES. 55 Black Heart, Guignier a Fruit nuir. Fruit rather large, heart-shaped , dark purple, approaching to black at maturity ; flesh dark red, tender, of excellent flavour : ripe early in July. Tree a good bearer. Black Tartarian, Black Circassian, Fraser's Black Tartarian, Black Russian, Ronald's Large Black Heart, Fraser's Black Heart. A very large heart-shaped fruit, of a most superior quality ; colour dark shining purple, or black ; flesh firm, dark red or purple ; sweet, and of most excellent fla- vour : in June and July. The tree grows rapid, and is very productive. Davenport's Early Black, New May Duke. This variety is consid- ered as one of the finest and most productive of early cherries known. The fruit is of medium size, heart-shaped, of a dark glossy black colour ; flesh firm, and of a pleasant sub-acid flavour. It ripens a week or ten days earlier than the May Duke. Elkhorn, Black Oxheart, Tradescanf s Black, Bigarreau gros noirt Large Black Bigarreau. A large, black, heart-shaped cherry, well suited to bear carriage to market from the firmness of its flesh. This variety ripens the second and third week in July, when other kinds are scarce. — {Prince.) Elton. This excellent variety w^as raised by Mr. Knight in 1806 ; the tree is very vigorous and productive ; the fruit is pretty large, heart-shaped ; pale glossy yellow in the shade, but marbled with bright red next the sun ; flesh firm, sweet, and rich : ripens soon after the May Duke. Florence. A very fine heart-shaped cherry ; of a yellow amber colour, marbled with bright red in the shade, bright red next the sun ; flesh toler- ablj"^ firm, juicy, rich, and sweet: ripe end of June and in July. Gridley, Apple Cherry. A native fruit of medium size, which originated on the farm of Mr. Gridley, of Roxbury, near Boston ; the colour is black, the flesh firm, and of a fine flavour : in July. The tree grows vigorous, and is very productive. Knight's Early Black. The blossoms of this variety appear very early ; its fruit resembles the Waterloo ; of a rich dark hue ; its flesh is firm, juicy, and abundantly sweet : by the middle of June. Mazzard, Black. This cherry grows wild, and is cultivated also in abundance in various parts of England. It is the principal fruit employed for the making of Cherry Brandy, and the stocks of the species are best adapted for nursery men to bud and graft the better kinds on. Napoleon Bigarreau, Bigarreau Napoleon, Lauermann, Gros Bigar^ reau de Lauermann. The tree of this variety is remarkable for the vigour and beauty of its growth ; it produces a fine large white fruit with red spots ; the flesh is remarkably white, solid, and of a sweet, agreeable fla- vour : early in July. White Bigarreau. Mr. Manning represents this as one of the largest and finest cherries known. The form is obtuse, heart-shaped ; skin pale yellow, with a bright red cheek ; flesh very firm, juicy, sweet, and fine fla- voured : ripe in July. Mr. Manning observes, that this variety has the re- putation of being a shy bearer, but that in his orchard it yields an abun- dance of fruit ; and, that owing to the hardness of its flesh, is not liable to injury from birds ; on this account, he says, it is highly deserving of cul- tivation. White Heart, Remington White Heart, Late White Heart. A mode late sized cherry, of pleasant flavour; chiefly valuable for its very late ma» 56 ' CHESTNUT. turity, being towards the end of August. It is said to have originated in Rhode Island. White Tartarian, White Transparent Crimea, Fraser^s White, Guigne de Russie blanc. A beautiful cherry, pale yellow, approaching to amber next the sun ; a much admired fruit, of excellent flavour : a good bearer, ripening early in July. CHESTNUT. Chataigner. Castanea. ,1 The Chestnut is well known as a large tree, spreading its branches finely where it has room, but planted closely, will shoot up straight to a great height. It is supposed to have been originally from Sardis. It is so common as to be con- sidered a native of France and Italy, and some consider it as naturalized in England ; it is also indigenous in America. The London catalogues contain the names of thirty-two sorts under cultivation. The Chestnut is, like the Walnut, both a timber and fruit tree ; some of the oldest trees in the world are of this species.* The American Chestnut differs so little from the European, that no specific distinction can be drawn. It is one of the largest trees of the forest, the wood being extremely durable, and in high esteem for posts and rails to construct fences ; and the nuts are very delicious. The Castanea pumila, or Chinquapin nut, is a small tree, or rather shrub, growing to the height of thirty feet in the Southern States, but seldom exceeding ten in cold latitudes ; the fruit is very sweet and agreeable to eat. There is a variety with striped leaves, which is very orna- mental. The most esteemed of the French kinds are called Marron. Some excellent fruit-bearing varieties are culti- * At Fortworth, in Gloucestershire, EngUnd, is a large tree, fifty-two feet round, which in 11 50 was called the " Great Chestnut of Fortworth." Marsham states that this tree is 1100 years old, and that the timber is al most incorruptible, and more durable than oak. Its durability is commen- surate with the long life of the tree. rRAx\J3ERRY. 57 vated in England, France, Italy, and Spain, as also in other parts of Europe ; these are increased by graftiDg or budding in the usual methods, but the plants for coppice wood, or timber, are best raised from nuts. Some varieties ripen their fruit a few days earlier than others, but none of these have been fixed on, or perpetuated by nurserymen, so as to ren- der them available to purchasers. The fruit is a desirable nut for autumn or winter, and is eaten roasted, with salt, and sometimes raW ; and in some countiies it is not only boiled and roasted, but ground into meal, and puddings, cakes, and bread are made from it. CRANBERRY. Canneberge. Oxycoccus. This genus of plants is well distinguished from the Vac- cinium, or Whortleberry, by the narrow re volute segments of corolla ; and are pretty little trailing evergreen plants, to which a peat soil, and rather moist situations, are absolutely necessary. They are very little changed by culture. The Oxycoccus macrocarpus is a red acid fruit, highly val- ned as a sweetmeat, or for tarts. It is well known that this excellent fruit grows in many parts of our country sponta- neously ; and that the mere gathering of it, is all that boun- tiful nature requires at our hands ; but it is well worth cul- tivating where there are none. This fruit will keep a whole year, if properly preserved in close covered stone jars, and IS considered by many as superior to the best currant jelly, atid may be kept for many months in a raw state without injary. Tlie Oxycoccus pahistris bears edible berries, which are gathered wild both in England and Scotland, and made into I arts. Lightfoot says, that twenty or thirty pounds' worth are sold each market day, for five or six weeks together, in the town of Lano^town, on the borders of Cumberland- 68 * CURRANT. Nicoi says, ilie iirnericaii species is more easily culti vated than the English, but is in-ferior to it in flavour. There is reason to believe that the quality of fruit of each of these species is subject to variations, which have not yet been prac- tically distinguished. Their cultivation is now so well un- derstood, that both may be considered with propriety as in- mates of the fi-uit garden. Some raise them from seed sown early in the spring ; but it is best to set out plants, and lay the runners as they progress in growth. It is customary in England to prepare beds on the edges of ponds, which are banked up so as to admit of the wet getting underneath them; bog or peat earth is considered essential for the roots to run in, but it has been discovered that they can be cultivated in damp situations in a garden, with a top dressing of peat or bog earth, and if they are once suited as to the soil, the plants will multiply so as to- cover the bed in the course of a year or two, by means of their long runners, which take root at different points. From a very small space a very large quantity of Cranberries may be gathered ; and they prove a remarkably regular crop, scarcely affected by the state of the weather, and not subject to the attacks of insects. Sir Joseph Banks gives an account (in Hort. Trans., 1. 71) of his success in culti- vating this fruit. " In one year, viz., 1813, from 326 square feet, or a bed about eighteen feet square, three and a half Winchester bushels of berries were produced, which, at five bottles to the gallon, gives one hundred and forty bottles, each sufficient for one Cranberry pie, from two and a half square feet." CURRANT. Groseillf.r a grappes. Ribes. This is a genus of well-known shrubs, much cultivated for their fruit. It is a native of the Northern parts of C[JRRAi\T. 59 Europe, and found in hedges and woods in England ; and there are some species indigenous in America. The fruit, being of an agreeable sub-acid taste, is generally relished both as a dessert and in pies and tarts ; it is also much used in making wine, and is grown to a considerable extent for that purpose in Essex, Kent, and about Peishore, in Wor- <;estershire, England. There are ten species cultivated in the garden of the Horticultural Society of London, comprising twelve varieties of red, ten of white, five kinds of black, together with a champagne, mountain, rock, upright, Penn- sylvanian, &c. Any number of varieties of the red and white may be procured from sowing the seed, but they are generally propagated by cuttings of the last year's wood, which should be of sufficient length to form handsome plants, with#a clear stem ten inches high; these may be planted immediately upon losing their leaves in autumn, or very early the ensuing spring. The Currant will grow in almost every soil, but prospers best in one loamy and rich. The best flavoured fruit is •produced from plants in an open situation, but they will grow under the shades of walls or trees, and either as low bushes, or trained as espaliers. They bear chiefly on spurs, and on young wood of from one to three years' growth, and, therefore, in pruning, most of the young wood should be cut to within two or three buds of that where it originated. After the plants are furnished with full heads, they produce many superfluous and irregular shoots every summer, crowding the general bearers, so as to require regulating and curtaihng, both in the young growth of the year, and in older wood. The principal part of the work may be done in winter, or early in spring; but a preparatory part should be performed in summer, to eradicate suckers, and thin the superfluous shoots of the year, where they are so crowded as to exclude the sun and air from the fruit. In training espaliers and for standards, two branches are laid in a horizontal direction 60 DESCRIPTIVE LIST OF CURRANTS, along the bottom of the trellis, perhaps half a foot from the surface of the earth, and the growth from these, or of all up- right shoots, which will admit of being arranged at the distance of five or six inches from each other, is encouraged. Fan standards are sometimes trained with the branches radiating from the crown of the stem. The black Currant, or Ribes nigrum, is common in moist woods in Russia and Siberia ; its culture is similar to that of the red, but as it is less apt to bear in spurs than on young wood, the shoots should not be so much shortened in this as in the other. Currant bushes will require to be planted at different dis- tances, according to the situation and mode of training, &c. When planted in beds, borders, or squares, they should be six feet apart, but if trained as espaliers, they*will require to be eight feet apart. Many people dislike the flavour of black Currants ; they are, therefore, not much used in the kitchen or dessert, and seldom in wine making. They make a jelley or jam, in estimation as a gargle for inflammatory sore throats. " In- Russia and Siberia, wine is made of the berries alone, or fermented with honey, and with or or without spirits. In Siberia they make a drink of the leaves ; these tincture common spirits so as to resemble brandy, and a few of them dried and mixed with black tea, answer all the purposes of the green material." — [Loudon.) All kinds of Currants may be forced by placing them in any forcing department in January or February ; they will pioduce ripe fruit in April and May. SELECT DESCRIPTIVE LIST OF CURRANTS, Black English, Common Black. This species is most generally culti- vated in private gardens for medicinal purposes ; the berries are plentiful, of large size, and frequently hang on the bush two months, improving in flavour. FIG. GJ Black Naples. In this variety the fruit is larger, the clusters more nu- merous, and each cluster produces more berries than the ordinary kinds, on which account it is highly esteemed. Champagne. The berries of this variety are of a pale red colour, which being transparent, causes it to be generally estimated as a dessert fruit. It is a prolific bearer. Large Red, Red Dutch, This is the most desirable kind of the red fruited currant cultivated ; the bush, v^rhen properly trained and pruned, grows strong and upright, and produces an abundance of fine large Derries. White Crystal, White Grape. An excellent variety, the berries of which are large, and of a beautiful clear transparent brilliancy ; hence its name. White Dutch. Thi« variety is held in great esteem for different pur- poses ; the clusters and berries are large, of a yellowish white colour, and delicious flavourt The bushes are often so productive that the branches of the bearing w^ood trail beneath the weight of the fruit. Missouri Currant. This species is quite distinct from the ordinary kinds ; its berries are purple, and although of rather agreeable flavour, they are not to be compared with those under general cultivation. To these may be added Knighfs Sweet Red, Wilmofs La7'ge Red, Went- worth Red, Victoria, and Green Fruited, lately introduced. The above are the most celebrated species of Currants. Some nurserymen's catalogues contain many other names, a great proportion of which are, probably, a repetition of the same fruit. Where the Currant is cultivated for the purpose of making wine, the White and Red Dutch are to be pre- ferred to all others. For the dessert, the White Crystal and Champagne are great favourites, on account of their trans- parent clearness. FIG. FiGuiER. Fictis carica. There are many species of the Fig, which are all natives of warm chmates. In some parts of Asia, and in the South of Europe, they are always grown as standards ; and the fruit, green and dried, forms an important part of the food of the inhabitants. The London Horticultural catalogue contains the names of seventy-five sorts ; and Messrs. Prince, of Flashing, have about forty names in their catalogue. It 6 62 FIG. is cultivated in England as a fruit tree, and, in warm situa- tions, will ripen its fruit in the open air. In Sussex, on the sea-coast, it ripens its fruit on standards. Some of the best in England are at Arundel Castle ; and there is a Fig or- chard of one hundred trees at Tarring, near Worthing. Those at Arundel are planted six or eight feet apart, and from a single stem allowed to continue branching conical heads, pruning chiefly irregular and redundant growths, and cutting out decayed or injured wood. The Fig tree may be propagated from seed, cuttings, layers, suckers, roots, and by grafting ; the most generally approved method is by layers or cuttings, which come into bearing the second, and sometimes the first year. No trfee is more robust or more prolific ; even plants in pots or tubs kept in a temperature adapted for the Orange tree, will fruit freely, and ripen two crops a year, and by being taken care of through the winter, will go on growing and ripening fruit without intermission. Mr. Knight has obtained from his hot-house in England, eight successive crops in a year, by bending the limbs in a position below the horizontal. The trees will produce tolerable crops in the second year if rung or decorticated ; and by this process maturity of the fruit is accelerated, and its size increased.* Its maturity is also has- tened by pricking the fruit with a straw or quill dipped in olive oil, or even by slightly touching the fruit with oil, at the finger's end. In Fig countries the fruit is preserved by dipping it in scalding lye, made of the ashes of the Fig tree, and then dried in the sun. * Girdling, decortication, ringing, or circumcision, as it is sometimes va- riously called, consists in making two circular incisions quite round the limb, through the bark, at the distance of about a quarter of an inch asun- der, more or less, according to the size and thickness of thje tree ; then by making a perpendicular slit, the ring of the bark is wholly removed to the w^ood. Flinging or decortication is applicable to every kind of fruit tree, and to the vine. Its operation is twofold. First, in the early production and abundance of blossom buds which it induces; and second, in increasing the size of the fruit and hastening its maturity, according to the season iu «»'Hif.h the operation is performed. DESCRIPTIVE LIST OF FIGS, 63 When Figs are cultivated in a garden, a good loamy soil should be provided ; and they may be trained to close fences, or trellises, in sheltered situations. At the approach of win- ter they must be protected ; those trained to close fences may be secured through the winter by a covering of mat- ing ; and such as may be in open situations should be libe- rated from the trellis, and laid down close to the ground, and covered three or four inches with earth ; or trenches may be formed of that depth, sufficient to contain the branches, which should be fastened down with hooked pegs, without cramping them : such of the strong central branches as will not bend may be enveloped in litter. They should be pruned before they are laid down in November, and on being raised again in April, they may be trained as before. Figs may be cultivated in private gardens as easily as the vine. SELECT DESCRIPTIVE LIST OF FIGS. Angelique, Coucourelle Blanche, Melitte. Fruit rather small, some- what pyramidal ; skin yellow, mottled with white ; pulp white ; seed tinged with red. In the neighbourhood of Paris this variety produces two crops annually ; the first is usually thin, but the second very abundant and ex- cellent. Black Italian. Fruit small and round; pulp very delicious. Mr. Forsyth used to cultivate this kind in pots, and it is recorded that he has gathered from one plant two dozen figs in a day. Blue ok Purple, Large Blue, Great Blue, Large Purple Fruit large, oblong ; skin purple, covered with thick blue bloom ; pulp deep red, and of a rich flavour : ripe in August. The tree is hardy and prolific. BouRDEAux, Figue Poire, Violette de Bourdeaux. Fruit of a pyramidal figure ; skin brownish red, slightly mottled ; pulp red, succulent, and sweet. This is cultivated throughout France, and produces two crops annually. Brown Turkey. Fruit small and round ; pulp very delicious. This and the Black Italian are mentioned by Mr. Forsyth as being cultivated by him m pots, and each possessing equal merit. Brunswick, Madonna, Hanover. Fruit very large, obovate ; skin pale green, tinged with yellow ; flesh pinkish, extremely rjch, and high flavoured. This is one of the largest and best hardy fias for garden culture, and it will ripen in the neighbourhood of London by the middle of August. Chestnut, Ches'nut-colowred Ishia, Brown Ischia- Fruit globular, of large size ; skin oi a brown chestnut colour ; pulp purple, sweet, and higb 64 Fll.EEllT AND HAZI.ENUT. flavoured This kind will often yield two crops in England, the first fruit of which ripens in August. Early White, Small Early White. Fruit somewhat round ; skin thin ; when fuliy ripe of a pale yellow colour; pulp white, sweet, and of plea- sant flavour. This generally ripens two crops in one season. Gr.een Ischia. Fruit oblong; skin green, very thin; pulp purple, which, when fully ripe, stains the skin to a brownish cast. This is a very high flavoured fig, especially in vv^arm countries : ripe in August. Large White Genoa. Fruit large, globular ; skin thin, white, turning to yellow when fully ripe; pulp red, and of good flavour, This in Eng- land bears two crops, annually. MAi.TA, Small Brown, of some gardens. Fruit small ; skin pale brown; pulp very sweet and well flavoured : ripe in August, and if left hanging on the tree until shrivelled, it becomes a fine sweetmeat. Nerii. The Nerii fig is highly esteemed in England, Fruit oblong, ot medium size ; skin pale greenish yellow ; the flesh is very rich, and the juice possesses a delicate acidity, which renders it peculiarly palatable: ripe in August. Pregtjssata. Fruit large, oblate ; skin dark brown ; pulp deep red; re- markably sweet and rich : ripe in August. Purple Genoa. Fruit large, long; skin dark purple; pulp extremely sweet and luscious: ripe in August. ViOLETTE, Figue Violetie. The Violet Fig, like the Angelique, is much cultivated in the neighbourhood of Paris, and produces two crops annually. Fruit small ; skin deep violet ; pulp, near the skin, white ; the interior red, and of excellent flavour. White Marseilles, Pocock, Figue Blanche. Fruit medium size, some- what turbinate ; skin pale green, becoming yellowish when fully ripe : flesh white, dry, sweet, and rich : ripe in August. Yellow Ischia, Cyprus. Fruit large, of a pyramidal form , skin yel- low, when fully ripe; pulp purple and high flavoured: in August and September. FILBERT AND HAZLENUT. NOISETIER AVELINJER. CovyluS. The Filbert, in many varieties, and also the common Ha- zlenut, grow spontaneously in the woods of Britain, and some few varieties are indigenous in this country. The kinds of Filberts generally cultivated are the white, red, cob, clustered, and frizzled ; of each of which there are many varieties. As this shrub is so easily cultivated, it is a matter of astonishment that the nuts from this genus of pWnts are 80 scarce in our markets. In different parts of England FILBERT AXD HAZLENUT. 65 there are Filbert orchards. In the Filbert grounds about Maidstone, in Kent, it is a prevailing practice to cultivate Hops, standard Apples, and Cherries, among the Filberts ; w^hen these come into a bearing state, the Hops are taken up and transplanted elsewhere, and the fruit trees only suf- fered to remain. The spare ground is then planted vi^ith Gooseberries, Currants, &c. The Red Filbert is allowed to have a finer flavour than the White. The Coh-nut is large, with a thick shell, but the kernel is sweet and of consider- able size. The Barcelona is a good large nut, with a thin shell. The Cosford is very sweet, kernels well, and the tiee is a great bearer. The Bond JYut, and the Lambert JViit are of large size, roundish shape, and very prolific bearers. The Frizzled Filbert is highly esteemed. It is beautiful when in the husk, and its flavour is very similar to that of the White Filbert ; the shell of which is also thin, and its kernel sweet and fine. All the different kinds may be grown as dwarf standards ; or they will bear very well if planted in clumps : but as they produce an abundance of suckers, these should be parted off frequently, and planted in a nursery bed for stocks ; as the bearing plants will cease to produce fruit in any quantity, if the suckers are allowed to form a thick bush. They may be propagated by seed, by suckers, by layers, or by grafting in the spring upon seedling or sucker stocks. The Filbert bears principally upon the sides of the upper young branches, and upon small shoots which proceed from the bases of side branches cut off the preceding year. The leading shoot is every year to be shortened, and every shoot that is left to produce fruit should be clipped ; which pre- vents the tree from being exhausted in making wood at the end of the branch. Such branches as may have borne fruit, must be cut out every year, in order to promote the growth of a supply of young fruit-bearing branches. 6* G6 GOOSEBERRY. GOOSEBERRY. Groseiller. Ribes grossularia, iiva, crispa, etc. The Gooseberry is a native of several parts of Euro})e, and is indigenous in America, as far north as 68^. It is cultivated to greater perfection in England than in any other part of the world. In Spain and Italy, this fruit is scarcely known. In France, it is neglected. In Lancashire, Eng- land, and some parts of the adjoining counties, almost every cottager cultivates the Gooseberry, with a view to prizes given at what are called Gooseberry Prize Meetings ; of these, there is annually published an account, with the names and weights of the successful sorts, in what is called the Manchester Gooseberry Book. The prizes vary from ten shillings to five and ten pounds sterling. There are meet- ings held in the spring to " make up," as the term is, the persons, and the conditions of exhibition ; and in August, to weigh and test the fruit, and determine the prizes. In Lindley's Guide to the Orchard and Fruit Garden, seven hundred and twenty-two varieties are described ; from which the following are selected, as in most repute for size. flavour, and other good qualities : RED. British Crown, Boardman's. This variety is noted as being a fine fla- voured fruit, especially for tarts. Thirty-three prizes had been awarded for it in 1829 ; the largest berry weighing 18 pennyweights and 10 grains. Champagne. The fruit of this variety is held in great esteem for its delicious flavour; the berry is of medium size, somewhat oblong and hairy. Capper's Top Sawyer. This is a late fruit, of oblong shape, and hairy near the base. One hundred and seventy-one prizes were obtained for this in 1838 and 9 ; the heaviest berry weighing 22 dwts. 17 grains. Crown Bob, MeUing^s. This variety won eighty-five prizes in two sea- sons ; thft largest berry weighing 21 dwts. and 12 grains. It is a late fruit, of oblong shape, bright red colour, and hairy. Early Red, Wilmofs. This variety is considered by Mr. Wilmot a« first rate of its colour. It has a thin sicin ; is of large size, very early, of excellent flavour, and incredibly productive. Huntsman. This variety, which originated with Mr. Bratherton, took GOOSEBERRY. 67 two hundred and sixteen prizes in 1828 and 9 ; the heaviest berry weighed 24 dwts. Lancashire Lad, Hartshorn'' s. One hundred and fifty-six prizes were awarded for this variety in two years ; the heaviest berry weighing 22 dwts. 11 grains. Marquis of Stafford, Knighfs. This much esteemed late varietj' is hairy, of medium size, bright red colour, and delicious flavour. Old Rough Red. This is a favourite fruit for family use ; the berrie* are of medium size, of dark red colour 5 excellent for preserving as goose berry jam, and for bottling in an unripe state. Ov>:r-all, BrathertoiTbS. This variety took seventy-four prizes in two seasons, the average weight of the berries being 20 dwts. It is a highly esteemed fruit. Ploughbov. This is a medium sized early fruit, in great repute for its delicious flavour and productiveness. Prince Regent, Boardma^i's. This variety won one hundred and forty-one prizes in two seasons ; the heaviest berry weighing 22 dwts. 1 1 grains. Roaring Lion, Farmer's. In 1828 three hundred and forty-nine prizes were awarded for this variety ; and in 1829 it won four hundred and fifty- three prizes, the largest berry weighing 29 dwts.; since which time, ber- ries have been known to weigh over an ounce and a half. Shakspeare. Sixty prizes were awarded for tiiis variety in two sea- sons ; the average weight of the berries were about 20 dwts. It is a great bearer. Sir John Cotgrave, Brathertori's, This variety took three hundred and forty-three prizes in two seasons ; the heaviest berry weighing 25 dwts, 2 grains. Triumphant, Denny's. This is a medium sized early berry, weighing about 16 dwts. It is considered equal in quality to any gooseberry of its colour. Harrington. This is a favourite fruit for private gardens ; the berries are of medium size, very rich flavoured, and ripen gradually without de- teriorating. YELLOW. Bunker's Hill, Capper^s. Two hundred and ten prizes were awarded for this variety in two years ; the heaviest berry weighing 20 dwts. 2 grains. Britannia. This variety is noted for its earliness and delicious flavour. The fruit is of medium size, weighing about 18 dwts. CoTTAGK Girl, Heaps' s. This variety won one hundred and thirty-three prizes in two seasons; the largest berry weighing 19 dwts. 14 grains. Golden Gourd, HilCs. A fine early fruit of medium size; shape ob- long; skin thin, slightly hairy, of rich flavour, and not apt to mildew. Golden Yellow, Dixon's. This is a favourite, medium sized, early fruit for private gardens; the skin is smooth, thin, and transparent, and the berries will hang some time without becoming flat and insipid. Gunner H'irdcastl:e\^. One hundred and ninety-two prizes were given for this variety in 1828; and in 1829 one hundred and eiglity-one prizes were awarded ; the heaviest berry weighing 24 dwts. 5 grains ; fruit rather lute. 68 GOOSEBERRY. Ikvinciblk, Hayivood's. This celebrated fruit is of medium size, weigh* ing about 18 dwts ; skin thin, transparent; pulp saccharine and deli- cious. KiLTON Hkro, Hamlefs Kilton. One of the best early yellow fruited gooseberries ; fruit oblong, shghtly hairy, excellent for cooking while im- mature, and delicious eating when fully ripe. P.EGUi.ATOs, Prophefs. A very fine fruit, of medium size and rich acid flavour ; good for bottling, being firm, and not liable to crack. RocKwooD, Prophefs. The fruit of this variety is very early ; it is of a roundish, oblong shape, and slightly hairy. It won three hundred and three prizes in two years ; the largest berry weighing 21 dwts. 3 grains. Sovereign, Bratherton's. Two hundred and two prizes were obtained for this variety in two seasons; the heaviest berry weighing 22 dwts. 17 grains. Viper, Gordon'' s. This is an early smooth fruit, and won eighty-seven prizes in two years; the largest berry weighing 18 dwts. .5 grains. GREEN. Angler, Collier's. Three hundred and sixty-five prizes were awarded for this variety in two seasons ; the heavies-t berry weighing 20 dwts. 1 grain. Early Green, Hairy- This variety is described in the Pomological Magazine as a very early fruit; it is round, hairy, of a deep green colour and excellent flavour, but not large. Favourite, Bates's. Two hundred and thirty-five prizes were given for this variety in two years ; the heaviest berry vireighing 18 dwts. 20 grains. Greenwood, Berry's- This variety obtained two hundred and four prizes in two seasons ; the largest berry weighing 17 dwts. 4 grains. It is a deliciously flavoured fruit. Green Gagi:, Fit /naston's. A beautiful berry of medium size; skin pale green, smooth and transparent ; will hang long- on the bush, and retain its rich acid flavour when fully ripe. Green Myrtle. Nixon's. A fine late gooseberry of large size, oblong shape ; skin smooth, of pale green colour ; pulp saccharine, juicy, and of peculiar rich flavour. Heart of Oak, Massey's. Fruit of medium size, early; skin smooth, green, with pale yellow veins ; pulp rich, and high flavoured even when fully ripe. Independent, Bigg's. One hundred and twenty-one prizes were given for this variety in two years ; the largest berry weighing 16 dwts. 4 grains. It is an ea'-ly rich fruit. Jolly Tar, Edwards's. Fruit early, of medium size ; skin smooth, gieen, with yellow veins ; average v.'eight about 15 dwts ; good to preserve while immature, and of delicious flavour when fully ripe. Laurel, Parkinson's. Fruit of medium size ; skin pale green, very down}' ; an excellent dessert fruit, in great repute. Lord Crewe, ChUton's. This celebrated variety obtained ninety-six prizes in two seasons ; the heaviest berry weighing about 23 dv^rts. It is a prolific bearer, and worthy of general cultivation. Ocean, Wainman's. This variety won two hundred and seventy-eight I GOOSEBERRY. G9 prizes in Iwo seasons ; the heaviest berry weighing 18 dwts. 8 grains. The fruit is oblong and smooth. Troubler, Moore's. One hundred and sixty prizes were taken for this variety in two years •; the largest berry weighing 17 dwts. 13 grains. WisTASTON Hero, Bratherton's. Fruit of medim size, pale green co- lour ; of rich pungent flavour; excellent for preserves, and when fully ripe it is a delicious dessert fruit. WHITE. BoNNY Lass, Copperas. This variety won one hundred and sixty-seven prizes in two seasons; the heaviest berry weighing 21 dwts. 10 grains. Cheshire Lass, Saunders's. This is one of the earh'est varieties, and makes excellent tarts. The fruit is large, oblong, downy, and fine flavoured. Governess, Bralhcrtori's. One hundred and twenty-four prizes wero awarded for this variety in two years ; the largest berry weighing 24 dwts. Lady Delamere, Wylds^s. This variety took two hundred and fifty- three prizes in two seasons ; the heaviest berry weighing 22 dwts. 6 grains. Lady of the Manor. This variety won ninety-eight prizes in two seasons, the heaviest berry weighing 20 dwts. 9 grains. It is held in great esteem for its productiveness. Lioness. Fruit of medium size, oblong shape; skin thin, transparent; pulp and juice saccharine and delicious. Nailer, Blomiley^s. One hundred and thirty-four prizes were given for this variety in two seasons ; the largest berry weighing 18 dwts. 12 grains. Queen Caroline. This variety won one hundred and forty-two prizes in two years ; the heaviest berry weighing 18 dwts. 1 grain. It is a richly flavoured fruit. Sheba Queen, Cromptori's. This is a favourite variety for private gar- dens ; the fruit is early, of medium size ; shape oblong ; skin rather downy ; pulp pungent and rich. Smiling Girl. This is a smallish early fruit, with thin transparent skin, and of peculiarly rich flavour even when fully ripe. Wellington's Glory. One hundred and seventy-three prizes were ob- tained in two seasons for this variety ; the largest berry weighing 20 dwts. 4 grains. White Bear. Moore's. A fine early dessert fruit ; of medium size and oblong shape ; skin hairy and somewhat bristly ; a prolific bearer. White Eagle. This variety gained four hundred and seventy-six prizes in two seasons; the heaviest berry weighing 23 dwts. 12 grains. White Lion, Chelworth^s. One hundred and two prizes were given for this variety in two years; the largest berry weighing 18 dwts. 22 grains. The fruit is late, slightly hairy, and excellent for tarts. Whitesmith, Woodward^. This is a small early berry, weighing about 14 dwts. The skin is downy, and the fruit is fully equal to any gooseberry of its colour. The Gooseberry may be propagated by all the modes ap- plicable to trees or shrubs, but that by cuttings is usually adopted for continuing varieties, and that by seed for pro* 70 GOOSEBERRY, curing them. The cuttings should be taken fr shoots just before the leaves begin to fall in the autumn; the greatest part of the buds should be taken oft', leaving only two or three buds on the top. Cut them at such a length as the strength and ripeness of the wood vvdll bear ; and plant them in good pulverized soil. On tha approach of winter, lay some moss or litter around them ; and, by being well cultivated, they will be fit to transplant when they are a year old. When bushes are procured from the public nurseries, let the general supply be in such kinds as will ripen in succes- sion. They may be planted in the kitchen garden, in single rows, along the side of the walks or paths, or in compart- ments by themselves, in rows from six to eight feet apart from row tn row, and five or six feet apart in the row.5 ; oi in small gardens, they may be trained to a single tall r.tem, and tied t') a stalve ; this, though six or eight feet high, occa- sions scarcely any shade, and it does not occupy much room, nor exclude air, while, at the same time, the stem becomes closely hung with berries, and makes a pleasant appearance in that state. Persons of taste may train them on arched trel- lises, and if they are judiciously managed, the ground around them may be more easily cultivated ; the fruit may be kept from being splashed with rain, and may be easily gathered when wanted, or preserved by shading with mats, &c. Those who may have a choice of soil and site, should fix on a good, rich, loamy earth, and plant some of the choice kinds in a northern and eastern aspect, near the fence, to come late ic succession. The Gooseberry produces its fruit not only on the shoot? of the preceding year, and on shoots two or three years old, but also on spurs or snags arising from the older branches along the sides ; but the former afford the largest fruit. The shoots retained for bearers should therefore be left at full length, or nearly so ; the first pruning should be done befoie the buds swell, so as not to endanger their being rubbed off GOOSEBERRY. 71 in the operation. Cut out all the superfluous cross shoots, and prune long ramblers and low stragglers to some well placed lateral or eye : retain a sufficiency of the young well situated laterals and terminals to form successional bearers. In cutting out superfluous and decayed wood, be careful to retain a leading shoot at the end of a principal branch. The superfluous young laterals on the good main branches, in- stead of being taken off" clean, may be cut into little stubs of one or two eyes, which will send out fruit buds and spurs. Some persons not pruning the Gooseberry bush on right principles, cause it to shoot crowdedly full of young wood in summer, the fruit from which is always small, and does not 7 ipen freely with full flavour ; on which account it is an important point in pruning, to keep the middle of the head open and clear, and to let the occasional shortening of the shoots be sparing and moderate. Between the bearing branches keep a regulated distance of at least six inches at the extremities, which will render them fertile bearers of good fruit. The prize cultivators of this fruit in Lancashire are par- ticular in preparing a very rich soil, and they water occa- sionally with the liquor which drains from dunghills ; and there are snme who, not content with watering at the root and over the top, place a small saucer of water under each Gooseberry, only six or eight of which are left on a bush ; this is technically called suckling. There are others who ring some of the branches ; this is done by cutting out small circles of bark round them ; and by pinching off a great part of the young wood, the strength is thrown to the fruit. Unripe Gooseberries may be preserved in bottles against winter : some, after filling the bottles in a dry state, stand them in a slow oven, or in hot water, so as to heat them gradually through without ci'acking them ; they will keep a whole year if closely corked and sealed as soon as cold. The Gooseberry may be forced in pots or boxes, placed !n pits, or in the peach house or vinery. " Hay plants in 72 pots in November, removes to the peach house in January, and has ripe fruit in the end of April, which he sends to table growing on the plants." — Hort. Trans, iv. 415. GRAPE. ViGNE. Viiis, vinifera, vulpina. The Grape Vine is described by Loudon as a trailing deciduous hardy shrub, with a twisted, irregular stem, and long, flexible branches, decumbent, like those of the bramble, or supporting themselves, when near other trees, by means of tendrils, like the pea. The leaves are large, lobed, entire, or serrated and downy, or smooth, green in summer, but when mature, those of varieties in which the predomi- nating colour is red, constantly change to, or are tinged with some shade of that colour: and those of white, green, or yellow Grapes, as constantly change to yellow, and are never in the least tinged either with purple, red, or scarlet. The breadth of the leaves varies from five to seven or ten inches, and the length of the foot stalks from four to eight inches. The flowers are produced on the shoots of the same year, which shoots generally proceed from those of the year preceding : they are in the form of a raceme, of a greenish white colo-ur, and fragrant odour, appearing in the open air in June; and the fruit, which is of the berry kind, attains such maturity as the season and situation admit, by the middle or end of September. The berry, or Grape, is generally globular, but often ovate, oval, oblong, or finger- shaped ; the colour green, red, yellow, amber, and black, or a variegation of two or more of these colours. The skin is smooth, the pulp and juice of a dulcet, poignant, elevated, generous flavour. Every berry ought to enclose five small heart or pear shaped stones; though, as some generally fail, they have seldom more than three, and some varieties, QRAVR 73 when they attain a certain age, as thv Ascaion, or Sultana raisin, none. The weight of a berry depends not only on Its size, but on the thickness of its skin and texture of the flesh, the lightest being the thin-skinned and juicy sorts, as the Sweet Water or Muscadine ; and what are consideied as large berried of these varieties, will weigh from five to seven pennyweights, and measure from one to two-thirds of an inch in girth. A good-sized bunch of the same sorts may weigh from two to six pounds ; but bunches have been grown of the Syrian Grape, in Syria, weighing forty pounds, and in England weighing from ten to nineteen pounds. A single vine, in a large pot, or grown as a dwarf standard, in the manner practised in the vineyards in the North of France, ordinarily produces from three to nine bunches ; but by superior management in gardens in England, the number of bunches is* prodigiously increased, and one plant, that of . the red Hamburgh sort, in the vinery of the royal gardens at Hampton Court, has produced two thousand two hundred bunches, averaging one pound each, or in all nearly a ton. That at Valentine, in Essex, has produced two thousand bunches of nearly the same average weight. The age to which the vine will attain in w'arm climates is so great as not to be known. It is supposed to oe equal or even to surpass that of the oak. Pliny speaks of a vine which had existed six hundred years ; and Bose says, there are vines in Burgundy upward of four hundred- ^^ ears of age In Italy there are vineyards which have been in a flour ishing state for upward of three centuries, and Miller tells us that a vineyard a hundred years old is reckoned young. The extent of -the branches of the vine, in certain situations and circumstances, is commensurate with its produce and soil. In the hedges of Italy, and woods of America, they are found overtopping the highest elm and poplar trees ; atid in England, one plant, (lately dead,) trained against a row of houses in Northallerton, covered a space, in 1585, of one hundred and thr^y-s'^- -en square yards; it was then above 7 74 GRAPE. one hundred years old. That at Hampton Court, nearly of the samo age, occupies above one hundred and sixty square yards ; and that at Valentine, in Essex, above one hundred and forty-seven square yards. The size to which the trunk, or stem, sometimes attains in warm climates, is so great as to have afforded planks fifteen inches broad, furniture, and statues; and the Northallerton vine, above mentioned, in 1785 measured four feet in cii cumference near the ground, and one branch of the Hampton Court vine measures one hundred and fourteen feet in length. Vine timber is of great durability. The varieties of the Grape in countries where it is grown for the wine press, are as numerous as the vineyards ; for as these for the most part differ in soil, aspect, elevation, or otherwise, and as the vine is greatly the child of local cir- cumstances, its habits soon become adapted to those in which it is placed. When it is considered that a vineyard once planted will last two or three centuries, it will readily be conceived that the nature of a variety may be totally changed during only a part of that time. The varieties mostly in esteem for wine making are small berries, and bunches with an austere taste. The Burgundy, as modified by different soils and situations, may be considered the most general vineyard Grape of France, from Champagne or Marne, to Marseilles or Bordeaux. The best wine in Italy and Spain is also made from Grapes of this description ; but in both countries many of the larger- berried sorts are grown on account of their producing more liquor. The sweet wines, as the Malmsey, Madeira, Con- stantia, Tokay, &c., ai'e made from sweet-berried Grapes, allowed to remain on the plants till over-ripe. That wine is the strongest, and has most flavour, in which both the skins and stones are bruised and fermented. The same thing is the case in making cider; but in both processes bruising the stones or kernels is neglected. The vine was formerly extensively cultivated in Britain for the wine press. GRAPE. 75 biit its culture is now confined to the gaiden as a dessert fruit ; and tliey have in that country not only the best varie- ties, but they grow the fruit to a larger size, and of a higher flavour, than is done any where else in the world; this ifi owing to the perfection of their artificial climates, and the great attention paid to soil and subsoil, and other points of culture. The fruit is produced in some vineries during every month in the year ; and in the London mai'kets (generally) it is to be had in the highest degree of perfection from March to January. The vine will thrive in any soil that has a dry bottom ; and in such as are rich and deep it will grow luxuriantly, and produce abundance of large fruit ; in shallow, dry, chalky, or gravelly soils, it will produce less fruit, but of better flavour. Speechly recommends dung reduced to a black mould, the dust and dirt of roads, the offal of animals, or butchei's' manure, horn shavings, old rags, shavings of leather, bone dust, dung of deer and sheep, human excre- ment when duly meliorated by time, a winter's frost, and repeatedly turning over. Abercrombie says that dung out of a cow-house, perfectly rotted, is a fine manure for the vine ; he recommends drainings from dunghills to be used over the ground once in ten or fourteen days from the time the buds rise, till the fruit is set, and that fresh horse dung be spread over the ground in autumn as a manure, and also to protect the roots from the inclemency of the weather ; Bome, however, disapprove of manuring high, as being cal- culated to produce wood rather than fruit.* The general mode of propagating the vine is by cuttings, either a foot or more long, with a portion of two year old * It has been proved by repeated experiments that the best manure for vines, is the branches pruned from the vines themselves, cut into small pieces and mixed with the soil by means of a garden hoe. Dr. Liebig, in his 'Organic Chemistry,' mentions several instances of vines being kept in a thriving condition for from ten to thirty years by the trimmings of vines alone. The discovery was made bj' poor peasants, who could riot afford to buy the ordinary kinds of manure. 76 GRAPE. wood, oi' short, with only one bud, or one bud and a half joint, &c. Vines are to be had at the nurseries, propagated either from layers, cuttings, or eyes ; but plants raised from cuttings are generally preferred ; many are of opinion that it is a matter of indifference from which class the choice is made, provided the plants are well rooted, and in good health, and the wood ripe. A mode of very general utility is to select the plants in the nursery a year before wanted, and to order them to be potted in very large pots. Varie- ties wdthout end are raised from seed, and it is thought that by propagating from the seed of successive generations, some sorts may ultimately be procured, better adapted for ripening their fruit in the open air than now known. A seedling vine, carefully treated, will show blossoms in its fourth or fifth year ; say that it produces a fair specimen of Its fruit in the sixth year, then a new generation may be obtained so often ; but seed ought never to be sown, except for experiment. The following method of grafting the vine is recommended by Mr. Loudon : Select a scion with one good eye ; pare it beneath the eye and on the opposite side, in the form of a wedge. Select from the stock to be grafted on, a branch of the preceding year ; cut this off a little above the second eye from its base ; then ^vith a sharp knife split it down the centre nearly to the old wood. Out of each half of the stock, but chiefly out of that half which is opposite the bud, pare off as much as is necessary to make it fit the scion, which must be inserted with its eye opposite to the eye which is left on the top of the stock, and bandaged together carefully with bass matting. Some use grafting clay, others composition ; in either case, a small hole for the eye of the graft, and another hole for the eye left on the stock, must be left open. Tie over a little moss, to be occasionally sprin- kled with water. It is very essential that the young shoot on the top of the stock should be allowed to grow for ten or fifteen days ; then cut it off, leaving only one eye and one DESCRIPTIVE I.JST OF GRAPES. 7/ leaf to draw the sap and keep alive the circulation, till both scion and stock are perfectly united. William Robert Prince, in his Treatise on the Vine, pub- lished in 1830, enumerated about five hundred and fifty va- rieties under cultivation, in the vineyard attached to the Lin- naean Botanic Garden at Flushing, including about ninety American native Grapes ; but no sufficient evidence has as yet been exhibited of the foreign varieties flourishing in vineyards here, equal to what they do in Europe. Mr. Lou- bat once attempted to establish a vineyard on Long Island, which he abandoned after six years' arduous exertion. The following have been found to succeed best in private shel- tered gardens in the vicinity of New- York : the Sweetwater, the Chasselas, the Muscadine, the White Tokay, the Black HambuTgh, the Blue Cortiga, the Miller Burgundy, the Austrian Muscadel, the Messlier, the Morilon, the Black Prince, Blanc, and some excellent seedling sorts from the imported Lisbon Grapes. To plant a vinery for a full crop of good Grapes of various flavours, take a white and red Muscat, a white and red, or black Muscadel, a white Raisin Grape, a white and red Hamburgh, a Stilwell's, and red Sweetwater, a white and red Nice, a black Damascus, a red Syracuse, and a black Constantia. The above list con- tains some of the most esteemed table Grapes of all colours and flavours, which w^ill ripen in succession. SELECT DESCRIPTIVE LIST OF NATIVE GRAPES. Alexander, Constantia of Vevay, Madeira of York, Pa., Winne, Schuyl- kill Muscadel. A good wine fruit, of large size, blackish colour, and ob- long form ; very juicy and pungent ; a great and sure bearer. Bland, Bland's Madeira, Bland's Virginia, Mazzei, Powel. A pale red grape, of large size and round shape, rather musky, but the juice is sweet and lively. Carolina Perfumed. A medium sized fruit, of purple colour and rather an unpleasant odour; it is, however, considered as well adapted fot wine, being ralher pungent, very juicy, and pulpless. 7* 78 GRAPE. Catawba, Red Muncy, To Kalon. A tine variety, above medium size, of dark red colour, in form round, in flavour delicious for the dessert, and highly productive ; it ripens soon after the Isabella. Cunningham. A native of Prince Edward's county, Virginia; the ber- ries are round, black, of medium size, and not liable to rot ; they are said to resemble, in taste, the Nigrillo of Madeira, and are considered good for wine as well as for the table. Elsinburg. Fruit small, round, of purple colour, and delicate musky flavour, without pulp ; good for wine, and as a dessert fruit ; the vine is very hardy and productive. Hide's Eliza. Berries large, oval, of violet colour, and excellent fla- vour ; alike suitpd for the dessert and for wine. Isabella. A well known and highly estimated variety. Fruit large, oval, of rich purple colour, covered with bloom ; skin, under good cultiva- tion, thin ; flesh juicy, rich, and vinous ; an excellent dessert fruit. LuFBORouGH. A swect fox grape of large size and round shape; skin, dark purple ; pulp dissolving in a saccharine musky juice ; good for wine Maddox. a good wine grape, not liable to rot ; it is of medium size ; roundish ; of a brownish red colour, and a brisk vinous flavour. Norton's Virginia Seedling, Longworth' s Ohio. An early fruit ol medium size and dark purple colour; it ripens in September; makes ex- cellent wine 5 it is also generally approved as a dessert fruit. Pond's Seedling. A large purple grape of roundish form, thin skin, and of rich pungent flavour ; adapted for wine, as well as for the table. ScuppERNONG. This species is very prolific; the berries are large, round- ish, and of a colour varying from brick red to black ; makes peculiar Mus- cat wine, and is highly esteemed as a dessert fruit. Warren, Madeira. A round fruit of medium size and dark purple co lour ; it is considered hy some as the most luscious of all native grapes ; it makes excellent wine, Woodson. A small round black Virginian variety, from Prince Edward's county ; it is celebrated as a very proper fruit for the manufacture of sparkling wine ; it ripens later than most other varieties, but yields abun- dantly. The above list comprises the most esteemed species of Native Grapes under cultivation ; the greater part of w^hich, with the best of the foreign varieties, may be purchased at the Commercial Garden and Nursery of Messrs. Parsons & Co., Flushing, Long Island, near New- York. Previous to planting vines, care should be taken that the ground be well pulverized and prepared for some distance around for the roots to spread. The soil should be deep and dry, and some rich compost, or vegetable mould, should be used around the roots in filling in ; a handful or two of wel GRAPE. 79 a.slies to each plant is recommended by Mr. Loubat, as bene- ficial ; and he recommends the planting to be done in the month of March, or early in April. There are various methods adopted in training and prun- ing the vine ; and it appears impossible to lay down rules to suit every cultivator. The vine having, like other trees, a tendency to produce its most vigorous shoots at the ex- tremities of the branches, and particularly so at those which are situated highest, it generally happens, when it is trained high, that the greater portion of the fruit is borne near the top ; and it has been observed, that the fruit produced on the vigorous shoots, which naturally grow at the extremities of the long branches, is generally more abundant, and of finer quality than that produced on the short lateral ones, from which circumstance, high training seems to be the best calculated for private gardens. In some parts of Italy, vines are cultivated together with Mulberry trees, and are allowed to mingle and hang in fes- toons ; thus silk and wine are produced on the same spot ; and it is considered that w'hen vines are allowed to grow over trees, on the side of a house, or on bowers, or extended on tall poles, without much trimming, they will produce more fruit, and are not so liable to mildew. Dr. G. W. Chapman, of New- York, having paid some attention to the cultivation of native Grapes, observes, that the vine, in its natural state, seldom or never throws out bearing shoots until it reaches the top of the tree on which it ascends, when the branches take a horizontal or descend- ing position. From this fact he considers horizontal training preferable to that in the fan shape. From the experiments he has made, he has found that the shoots coming from those parts of the branches bent downward, are more productive than fr(;m those ascending; he considers deep digging around the vine, even to the destruction of some of the ex- tending roots, as calculated to promote the growth of more fruit and less wood, than if allowed to spread near the sur- 80 GRAPK. face ; and he disapproves stopping the shoots before the fruit until early in July. Mr. William Wilson, of Clermont, leaves his foreign vines their whole length at the time of trimming in October. In November, they are laid on the ground at full length, fastened down with pins, and covered lightly with earth ; in this state they lie all the winter. In April, as soon as the weather will permit, they aie uncovered, and left lying on the ground ten or twelve days : by the first of May, the vines are trained to stakes or poles of the length of ten feet and upward ; and by the middle of June the stakes are entirely covered by new shoots of the vine, and with plenty of fruit, which ripens in September. Mr. W. says, that until he pursued his present course, his fruit was frequently blasted and mil- dewed, but that he has now vines twenty or thirty feet long, which run up the fruit trees adjoining; others, being carried up eight or ten feet, are stretched horizontally. It is seldom he gathers fruit wathin three or four feet of the ground, and he has never any blasted or infected with mildew ; he keeps the ground cultivated by frequent hoeing; but he says he has used no manure for ten years or more. Edward H. Bonsall has a vineyard of American Grapes at Germantown, Pa., in a high state of cultivation. In page 331 of Prince's Treatise on the Vine, is a letter to the au- th(jr, containing some valuable information, from which the following is extracted as appropriate to our subject. Mr. Bonsall's vineyard is situated between the Schuylkill and Delaware Rivers, four miles from the former, and eight from the latter, at an elevation of three hundred feet above their level ; has an aspect facing S. S. E., with a substratum of light isinglass soil, and seeras well suited to the purpose. He says, " from my experience, both on my premises and at other places, it is my opinion that we should reject almost all the foreign varieties, especially where our object in culti- vating them is to make wine." He has upward of thirty varieties of American vines under cultivation ; he recom- OUAI'E. SI msnclt! preparing tlie ground by ploughing with two ploughs with strong teams, one immediately behind the other, in the same furrow, each of them set deep ; and after the plough- ing is completed, to be harrowed thoroughly. Then in the diiection the rows are intended to be planted, parallel fur- rows are run across the field, at the distance of eight feet from each other ; these are afterward crossed at right an gles, five feet asunder. In the opening, at the intersection of these furrows, cuttings from nine to twelve inches long are planted, and arranged with a view to the vines being, when grown, at distances of four by seven feet from each other; to this end, he frequently plants two cuttings in a place, some of which are used to fill up with, in case of failures. He says, that in 1829 he planted in nursery beds from two to three thousand cuttings as late as the middle of April to the middle of May, with better success than at any previous time. " In this case the slips should be kept in a cool, damp place, where vegetation may be held in check. To insure their freshness, sprinkle them occasionally with water. Previous to planting cut them a proper length, and place them with their lower ends three or four inches in water, in a tub above ground, where they may soak three or four days. At this season the temperature will be likely to be such as to spur vegetation at once into healthy a,nd vigorous action. The autumn, or early in the spring, is preferable for rooted plants. In the autumn of the firLt year, after the frost has killed the unripe part of the young shoots, they should be pruned down to the mature, firm wood, and then with a hoe hilled over with the surrounding soil, which will completely protect them through the winter. If left without protection the first winter, many of them will perish." Mr. Bonsall says, his mode of training, as far as he is aware of it, is entirely peculiar to himaclf, which he describes as follows : "I take chestnut posts, the thickness of large ft' lice rails, seven feet in length ^ these I plant along the 82 GRAPE. rows, at distances of ten feet from each other, and at such a depth as to leave five feet above the surface of the earth; then taking three nails to each post, and driving them to vv^itFiin half an inch of their heads, the first two and a half feet from the ground, a second midway between that and the top, and the third near the top, I attach No. 11 iron wire (one degree soft is best) firmly to one of the nails in the end post, pass on to the next, and stretching it straight and tight, give it one turn round a nail in the same line as tlie one to which it was first attached. Having in this manner extended it along the three courses, the whole length of the row, my trellis is fojmed. I have had a portion of my vine- yard fitted up in this way for three years, and experience has confirmed the superior fitness of the plan. It is not its least recommendation, that it possesses in a degree the cha- I'acter of labour-saving machinery. A very important and extensive labour-making portion of the operations in the vineyard during the summer, is the attention required by the growing shoots to keep them properly trained up. They grow and extend themselves so rapidly, that where the strips of the trellis are lath, or where poles are used to support vines, unless very closely watched, they fall down in every direction, in a very unsightly and injurious manner. Here the w^ire being small, the tendrils or claspeis eagerly and fiimly attach themselves to it, and thus work for themselves in probably two-tliirds of the instances where the attention of the vigneion would otherwise be required. There is a fiee access afforded to the sun and air, and no hold for the wind to strain the frame," &:c. Mr. Bonsall says faither, " I ghall not enter into a minute description of my manner of pruning, but may just say, that after the vines have attained a full capacity f )r production, (say five years from the cut- ting,) my view is to piepare them for bearing an average of fifty clusters to each, leaving several shoots of from three to- five joints oji a vine for ihis purpose. When fresh pruned, they will not be more than fourfeet high, at their greatest age/' GRAPE. 83 Dr. R, T. Underliill, of New- York, has a vineyard at Croton Point, near Sing Sing, where, after having sunk thousands of dollars in attempting to raise the most cele- brated foreign varieties, he abandoned the project as vision- ary, and commenced planting the Isabella Grape in 1832, and the Catawba in 1835. Mr. Underbill has now upward of twenty acres of these grapes, chiefly of the former, un- der the m(jst successful cultivation. He says that the Isa- bella Grape ripens two or three weeks earlier than the Ca- tawba, and that these two varieties are, in his estimation, the best adapted for general purposes ; the former yielding with him a more valuable crop than any other with which he is ac- quainted. He says that the quality of this fruit has improved very much within a few years, the clusters and berries being much larger and sweeter; and that they are capable of still greater improvement by high cultivation. The following extracts are from Dr. Underhill's commu- nication to the editor of the ' Cultivator,' published January 28th, 1843: " In this latitude, (south of the highlands of the Hudson,) I find that the Isabella Grape ripens quite as well when planted in a level field, protected from the north and west winds by woods or hedges, as on declivities. Several of my vineyards are thus located, and, as far as I can perceive, the fruit ripens at about the same time, and is of the same quality as those planted on steep side-hills. I think, how ever, that north of the highlands, side-hills would be prefer- able. To prepare the ground for a vineyard, the best way is to turn over the whole of the surface soil from fifteen to eighteen inches in depth, early in the spring, by ploughing twice in the same furrow. This will place the richest pait of the soil in a position where it will give the greatest sup- ply of nourishment It) the vines. Few vineyards in this countiy have been prepared in this way; but the cost is so small and the advantages so great, that it should be done wherever there are no rocks or large stones to prevent it." 84 tiRAPE. The following observations on the destruction of the Rose- bug, -were also published in the ' Cultivator,' Sept. 13, 1842 : " I observed that when the rose-bugs first appeared on the vines, they were so feeble as to be unable to fly even for a few yards. Having surmounted all other difficulties, I was determined not to be defeated in the vineyard cultivation of the Grape by this insect, and consequently resorted to the following means for its destruction. I directed my men to take each a cup, with a little water in it, and go through the vineyards every morning, removing every bug from the vines ; and this was done quite rapidly by passing the cup under the leaf and merely touching it, when the bugs in- stantly dropped, and weie received in the cup containing the water. When the cup was full, they were soon destroyed by pressing the foot upon them on a hard surface. This plan was persevered in every morning as long as a bug could be found, and was attended with such success, that they have given me very. little trouble since. I also tried plough- ing my vineyards just before winter set in, so as to expose to the weather the insect in the larvas state, which will certainly destroy the young tribe that have not descended below the reach of the plough. For two years past the number has been so small that I have omitted this process for their destruction. — R. T. UnderhillJ' Although the man of taste and capacity for improving on the improvements of others, may have gleaned ideas from the above extracts, sufficient to enable him to cultivate the vine in his own garden, it may be necessary to direct the reader's attention to the different methods of cultivatino- this o excellent fruit in varied situations. A vine may be trained horizontally under the coping of a close fence or wall, to a great distance, and the borders in an east, southeast, and southern aspect of large gardens, may be furnished with a variety of sorts, which will ripen in great perfection, without encumbering the. borders; or the plants may be trained low, like currant bushes; iu GRAPE. 85 which case, three or more shoots, eighteen inches or two feet in length, raay diverge from the stem near the ground, to supply young wood annually for bearing. The summer pruning consists in removing shoots which have no fruit, or are not required for the succeeding season ; and in topping fruit-bearing shoots, and also those for succeeding years, when inconveniently long and straggling. For as, by this mode, the shoots destined to bear are all cut into three or four eyes at the winter pruning, no inconvenien' arises from their throwing out laterals near the extremities, which top- ping will generally cause them to do. In training vines as standards, the single stem at the bot- tom is not allowed to exceed six or eight inches in height, and from this two or three shoots are trained, or tied to a single stake of three or four feet in length. These shoots bear each two or three bunches, within a foot or eighteen inches of the ground, and they are annually succeeded by others which spring from their base, that is, from the crown or top of the dwarf main stem. This is the mode practised :n the North of France and in Germany; in the South of France and Italy, the base or main stem is often higher, and furnished with side shoots, in order to afford a great supply of bearing wood, which is tied to one or more poles of greater height. The summer pruning, in this case, is nearly the same as in the last. In the winter pruning, the wood that has borne is cut out, and the new wood shortened, in cold situations, to three or four eyes, and in warmer places,* to six or eight eyes. Nicol observes, that " Most of the summer pruning of vines may be performed with the fingers, without a knife, the shoots to be displaced being easily rubbed off, and those to be shortened, being little, are readily pinched asunder." After selecting the shoots to be trained for the production of a ciop next season, and others necessary for filling the trellis from the bottom, which shoots should generally be laid in at the distance of a foot or fifteen inches from each other, S 86 GRAPE, rub oft' all tlie others mat have no clusters, and shorten those that have, at one joint above the uppermost cluster. For this purpose, go over the plants every three or four days till all the shoots in fruit have shown their clusters, at the same time rubbing off any water shoots that may rise from the wood. Train in the shoots to be retained, as they advance. If there be an under trellis, on which to train the summer shoots, they may, when six or eight feet in length, or when the Grapes are swelling, be let down to it, that the fruit may enjoy the full air and light as it advances toward maturity. Such of these shoots as issue from the bottom, and are to be shortened in the winter pruning to a few eyes, merely for the production of wood to fill the trellis, may be stopped when they have grown to the length of four or five feet. Others that are intended to be cut down to about two yards, and which issue at different heights, may be stopped when they have run three yards, or ten feet, less or more, accord- ing to their strength. And those intended to be cut at or near the top of the trellis, should be trained a yard or two down the back, or a trellis may be placed so as to form an arbour; or they may be placed to run right or left a few feet on the uppermost wire. The stubs or shoots on which the clusters are placed will probably push again after being stopped, if the plants be vigorous. If so, stop them again and again ; but after the fruit are half grown, they will seldom spring. Observe to divest the shoots, in training, of all laterals as they appear, except the uppermost on each, in order to provide against accidents, as hinted before, in training the newly-planted vines. When these shoots are stoppeil, as directed above, they will push again. Allow the lateral that pushes, to run a few joints, and then shorten it back to one, and so on as it pushes, until it stops entirely. When the proper shoots get ripened nearly to the top, the whole may be cut back to the originally shortened part, or to one joint above it, if there J GRAPE, 87 be reason to fear tliai ttie uppermost bud of the proper shoot will start. Divest the plants of all damped and decayed leaves as they appear, as such w^ill sometimes occur in continued hazy weather, and be particularly cautious not to injure the leaf that accompanies the bunch, for if that is lost, the fruit will be of little value. *' Every one of penetration and discernment," Nicol ob- serves, " will admit the utility of thinning the berries on bunches of Grapes, in order that they may have room to swell fully ; and, farther, that of supporting the shoulders of such clusters of the large growing kinds as hang loosely, and require to be suspended to the trellis or branches, in order to prevent the bad effects of damp or mouldiness in very moist seasons. Of these, the Hamburgh, Lombardy, Royal Muscadine, Raisin, St. Peter's, Syrian, Tokay, and others, should have their shoulders suspended to the trellis, or to the branches, by strands of fresh matting, when the beni^ are about the size of garden peas. At the same time, the clusters should be regularly thinned out with narrow pointed scissors, to the extent of from a fourth to a third part of the berries. The other close-growing kinds, as the Frontignacs, Muscats, &c., should likewise be moderately thinned, observing to thin out the small seedless berries only of the Muscadine, Sweet Water, and flame-coloured Tokay. In this manner, handsome bunches and full-swelled berries may be obtained ; but more so, if the clusters or over-bur dened plants be also moderately thinned away. Indeed, cutting off the clusters, to a certain extent, of plants over- loaded, and pushing weak wood, are the only means by which to cause them to produce shoots fit to bear fruit next year ; and this should be duly attended to, so long as the future welfare of the plants is a matter of importance." The preceding observations may be considered as falling short of what may be expected on the cultivation of so im- portant a fruit as the Grape ; but it is introduced into tliis OO MULBERRY. book only as a Jessert fruit. The modes of training in vineyards and vineries are alike suited to the garden. Low training may be practised in borders or hedge rows, in large gardens ; and high training in sheltered situations, on high trellises or aibours. By proper management, the vine may oe elevated to the middle story of a house by a single stem, and afterwards tra.iiied to a great height according to the taste of the proprietor. As the vine is often trained near buildings, an awning may be conveniently formed over the tops so as to admit of fumigating the vine with smoke from tobacco, &c., as may be necessary in the summer season ; or a sort of movable tent may be made of light boards, and cheap glazed linen, or an old sail, &c., capable of covering the vine while a smoke is created underneath ; this will effectually destroy such insects as may annoy the vine, and may prevent mildew and other diseases. MULBERRY. MuRiER. Morus. There are several species of the Morus or Mulberry. The white kind is commonly cultivated for its leaves to feed silkworms, though in some parts of Spain, and in Persia, they are said to prefer the Black Mulberry. In China, it appears that both sorts are grown for this purpose. The most esteemed variety of the white is grown in Italy, and especially in Lombardy, with vigorous shoots, and much larger leaves than the other. The Morus muUicaulis is cul- tivated in many parts of France, and is by some preferred to all other varieties. It is said that a less quantity of foliage from this variety will satisfy the silkworms. The late An- drew Parmentier, Esq., was the means of introducing seve- ral choice varieties from that country; and our nurserymen in fjeiioral, have of late years, turned their attention to the MULBERRY. 89 cultivation of such as are Lest adapted to silkworms, which are sold at moderate prices. In France, the white Mulberry is grown as pollard Elms are in England. In Lombardy, it is grown in low, marshy ground. In China, it is also grown in moist, loamy soil, and both there and in the East Indies, as low bushes, and the plantations rooted up and renewed every three or four years. In many parts, when the leaves are wanted for the worms, they are stripped off the young shoots, which are left naked on the tree ; in other places, the shoots are cut off, which is not so injurious to the tree, while the points oi the shoots, as well as the leaves, are eaten by the worms. The plants are sometimes raised from seed, and one ounce of seed will produce five thousand trees, if sown in rich loamy soil in the latter end of April, or early in May ; but the young plants will require protection the first winter ; they are more commonly propagated by layers and cuttings, put down in the spring. The Italian variety is frequently grafted on seedling stocks of the common sort, in order to preserve it from degenerating. In the East Indies, the plants are raised from cuttings, three or four of which are placed together where they are finally to remain. But Mulberry trees are valuable for their fruit ; and in England the black and red kinds are in great esteem, and much cultivated. The fruit of the white Mulberry is white, and less acid than that of the black species. The black is naturally a stronger tree than the other; the fruit is of a dark, blackish red, and of an agreeable aromatic and acid flavour. The red Mulberry has black shoots, rougher leaves than the black Mulberry, and a dark, reddish fruit, longer than the common sort, and of a very pleasant taste.. The fruit of the yellow Mulberry is very sweet and wholesome, but not much eaten, excepting by birds ; the timber, how- ever, is valuable, from its abounding in a slightly glutijious milk of a sulphurous colour, and is known in Europe under the name of fustic wood, for dying a yellow colour. 8* 90 MULBERRY. In Russia, the fruit of tlie JMorns lartarica is eaten fresh, conserved, or dried ; a wine and a spirit are also made from them, but the berries are said to be of an insipid taste. All the species of the Morus are remarkable for putting out their leaves late, so that M^hen they appear, gardeners may safely set out their green-house plants, taking it for granted that all danger from frost is over ; from this circum- stance, plantations of Mulberry trees may be made in this country in the spring of the year with greater safety. The Mulberry produces its fruit chiefly on little shoots of the same year, which arise on last year's wood and on spurs from the two-year-old wood ; in both stages, mostly at the ends of the shoots and the branches. In pruning, thin out irregular crossing branches, but never shorten the young wood, on which fruit is produced. If any of the dwarfish kinds are cultivated as espaliers for their fruits, cut so as to bring in a partial succession of new wood every year, and a complete succession once in two years, taking the old bar- ren wood out, as may be necessary. As the blossom buds cannot be readily distinguished from others in the winter, the best period for pruning is when the blossoms first become visible in the spring. There is another genus of plants, known as the Paper Mulberry, which is very ornamental, called Broussoneiia papyrifera; though a low tree, it has vigorous shoots, fur- nished with two large leaves ; the fruit, which is small, is surrounded with long purple hairs, changing to a black pur- ple colour when ripe, and full of juice. " In China and Japan, it is cultivated for the sake of the young shoots, from the bark of which the inhabitants of the Eastern countries make paper. The bark being separated from the wood, is steeped in water, the former making the whitest and best paper. The bark is next slowly boiled, then washed, and afterward put upon a wooden table, and lieat into a pulp. This pulp being put in water, separates like grains of meal. An infusion of rice, and the root of manhiot, are next added NECTARINE. 91 to it. From the liquoi so prepared, the sheets of paper are poured out one by one, and when pressed the operation is finished." " The juice of this tree is sufficiently tenacious to be used in China as a glue, in gilding either leather or paper. The finest and whitest cloth worn by the principal people at Otaheite, and in the Sandwich Islands, is made of the bark of this tree. The cloth of the Bread Fruit tree is inferior in whiteness and softness, and worn chiefly by the common people." NECTARINE, Pechkra Fruit i.isse, ou Brognons. ' '^^"^g' The varieties of this fruit resemble the Peach in every respect, except that the skin is peifectly smooth, of a waxen appearance, and the flesli frenerally more firm ; although of the same genus as the Peach, which is so plentiful in this country, the fruit of the Nectarine is quite a rarity, and sel- dom appears in our markets. There are seventy-two varie- ties cultivated in the Horticultural Garden of London under name. It is generally allowed that their failure here is occasioned by the attacks of insects. The most efficacious method that I have heard of for securing any thing like a crop of Nec- tarines, is to fumigate the trees in the evening, when the air is calm and serene, at the season when the fruit is ready to set. Tobacco is the most effectual antidote for these insects ; but a friend of mine collected a quantity of salt hay that had been used for his Spinach the preceding winter ; with this he created a smoke, first on one side of his plantation, and afterward on the other, by which means he obtained a good supply of fruit. Our enterprising horticulturist, Mr. W. Shaw, has succeeded in gathering fine fruit, by pursuing the English plan, namely, in training Lis trees against a close 92 NECTARINE. fence ; and it has been discovered by others, that the Nec- tarine, like the Grrape vine will yield best in sheltered situ- ations. That eminent horticulturist, Mr. David Thomas, observes, that "A vast quantity of fruit is annually destroyed by the Curculio, which causes the Plum, Apricot, and Nec- tarine prematurely to drop from the tree. To prevent this loss, let the tree, after the blossoms fall, be frequently shaken by a cord connected with a swinging door, or with a work- ing pump-handle, &c. ; or let the bugs be jarred from the tree and killed. Or keep geese enough in the fruit garden to devour all the damaged fruit as it falls. We know that this last method is infallible." As some may object to shaking or jarring fruit trees, for fear of disturbing the fruit, such are here reminded, that if the blossoms set more fruit than can be supported, it will not come to full perfection, and the trees may be injured in their future bearing ; for these reasons, when fruit sets too thick, it should be thinned in an early stage of its growth. The Nectarine, as also the Peach tree, is subject to injury by an insect different from the Curculio species, which feeds on the sap beneath the bark, principally near the surface of the earth ; but if not checked, will commit ravages on the trunk and root, so as eventually to destioy the tree. The egg is supposed to be first deposited in the upper part of the tree ; and in the months of June and July, it becomes a very small maggot, which di'ops to the ground, and approaches the tree near the surface. If the ground be kept clear around the roots, as it ought always to be, the worm can readily be detected by a small speck of gum, which appears on the tree after it has made its entrance, Vvhicl] gumminess will increase in quantity as it progresses ; but if the trees are thoroughly examined about once a week or ten days, and the gum, wherever found, removed by means of a small knife or pointed wire, the worm may be at once defeated from mak- ing any havoc on the trees. An orchard of several acres may be kept free from worms by going over it a few times. NECTARINE. 93 After a shower of rain is a good time, as the gum can then be more eeusily discovered ; and when it is removed, the wound will soon heal up, and the danger is over, provided the ground be kept cultivated around the trees, and the collar, or that part from which emanate the main roots, be near the surface. This is an important precaution, and should be attended to at the time of transplanting all descriptions of trees and smaller plants ; because deep planting prevents the essential circulation of the juices of plants in their regular and natural courses, and, consequently, causes disease and premature deat»h ; and it must be admitted, that from the circumstance of this fruit being generally raised on standard trees, and in a light soil, our cultivators are apt to plant too deep ; and thus act contrary to soimd judgment and philosophy, with a view to save the trouble and expense of staking or otherwise supporting their newly-planted trees, which precaution is absolutely necessary to their preservation, even in less tem- pestuous climates, and in stiff as well as in light soil. Saltpetre dissolved in the proportion of one pound to five gallons of water, and applied round the stems and roots of trees, as recommended for plants in general, is, in my opin- ion, one of the best remedies for the destruction of various kinds of insects :, it is, moreover, allowed by modern and learned physiologists to contain the most essential nutriment to all descriptions of trees or smaller plants, when judiciously used. Other remedies are recommended to be applied for the destruction of these insects around fruit trees, besides those previously mentioned ; as, dissolved potash, coal tar, sul phur and lime-mortar mixed, vinegar, soapsuds, &c. Culture, upon correct principles, will, however, in general operate not only as a radical cure, but as a preventive to all defects in trees and plants ; which, to be healthy and productive, should be so managed that the sap and nutrimental juices can circulate through every pore which nature has designed for their perpetuity. (See article on the choice of Fruit Trees in the Nursery ; also, article Peach.) 34 DESCRIPTIVE LIST OF NECTARINES. The Nectarine is generally budded on stocks of the same species, or on the Peach or Plum, two or three years old. Knight recommends growing Almond stocks for the finer kinds of Nectarines and Apricots, as likely to prevent the mildew, and as being allied to the Peach. Dubreuil recom- mends a Plum stock for clayey soils, and the Almond for such as are light, chalky, or sandy. The same opinion is held by the Montreal gardeners. The Flemish nurserymen graft both the Peach and Nectarine on the Myrabella Plum, a very small cherry-shaped fruit. The budding may be performed in July or August, in the side of the stock, which will, if properly managed, shoot the following spring, and attain the length of three or four feet the fi.'-st year. After the budded trees have ripened their first year's shoots, they may either be planted where they are to remain, or retained in the nursery for two, three, or four yeais, till in a bearing state. Whether the plants be removed into the orchard at a year old, or remain in the nursery, the first shoots from the bud must be headed down in a judicious manner, in order to promote the most desirable form. In annual pruning, thin out superfluous branches and dry wood, and shorten the bearing shoots. Nectarines may be trained to a close fence, or wall, in private gardens ; in which case, such plants should be chosen as are budded low. (See article Apricot.) SELECT DESCRIPTIVE LIST OF NECTARINES FREESTONE NECTARINES. Aromatic- A middle sized, rather globular fruit, skin pale straw colour with deep red or brown next the sun ; flesh pale straw, but red at the stone ; juice of a rich vinous flavour ; ripe early in August. Boston, Lewises Seedling. A fine native variety, raised, by Mr. Lewis, of Boston; fruit of medium size; heart-shaped; colour bright yellow, mottled with red ; flesh yellow, firm, pleasant and peculiar in flavour ; rips in Spptember. DESCRIPTIVE LIST OF NECTARINES. 95 Eleuge, Claremont, Templets, Vermash of some collections. On^ of the very best and most high flavoured Nectarines ; fruit medium size, of a green or pale yePiOW colour, with violet cheek ; pulp whitish, melting, very jiicy, rich and high flavoured; ripens early in August. Faikchild's Early. Fruit very early, but small ; of globular shape, yellow in the shade, deep scarlet next the sun ; flesh yellow, not juicy, but well flavoured ; ripe in July and August. Pekkins's Seedling. A very large beautiful Nectarine, raised by S. G. Perkins, from the Boston, Lewis's Seedling/ the form is globular; colour bright yellow, with dark crimson on one side ; flesh tender, jaicy and high flavoured ; ripe in September. Pitmasto.n's Orange. A good sized globular, almost heart-shaped fruit, of a rich yellow colour, but dark crimson or purple next the sun ; flesh golden yellow, but red next the stone, from which it separates ; it is melting, juicy, saccharine and high flavoured ; ripe in August. Scarlet. A middle sized fruit, somewhat ovate, of a beautiful scarlet colour next the son, and pale red on the shaded side ; the flesh separates from the stone, and is at maturity in August. Vermash, True Vermaiih. This fruit is rather of small size, and round- ish form, tapering towards the eye; the skin is of a very deep red colour next the sun ; and of a greenish hue on the other side ; flesh white, rich meltfng and juicy ; at maturity in August. Violet, Violette Hative, PetUe Violette Hative, Lord Selsey's Elruge, Large Scarlet. Fruit variable in size, generally medium ; pale yellowish green, but darkish purple and red next the sun ; flesh melting, juicy, rich and excellent; ripe in July and August. White, or Flanders Nectarine, New White, Emerson's New White, Neale's White. A middle sized, roundish, very pale fruit, slightly tinged with red next the sun ; flesh tender and juicy, with a fine vinous flavour ; ripe in August. CLINGSTONES, OR PA VIES. Brugnon Violet Musque, Brugnon Musque. Fruit large, of a deep red and yellow colour ; skin very smooth ; flesh yellow, but red at the stone ; saccharine, vinous, musky ; at maturity in August and September. Early Newington, Large Black Newington, Lucombe's Seedling. Fruit below the mie Peacli is generally budded on stocks of its own kind ; but In England it is often budded on damask Plum stocks, and some of the more delicate sorts on Apricot stocks, or old Apricot trees cut down ; or on seedling Peaches, Almonds, or Nectarines. (See article Nectarine.) Cobbett says, " There are thousands of Peach trees in England and France that are fifty years old, and that are still in vigorous fruitfulness." He attributes the Bwift decay of the Peach tree here to their being grafted on stocks of their kind. Mr. Michael Floy, of the Harlsem Nursery, in a note, page 364 of the American edition of Lindley's Guide to the Orchard and Fruit Garden, edited by him, makes the follow- ing observations on this subject, which he says are the result of thirty years' experience as a nurseryman in the vicinity of New- York : " In this country Peaches are generally budded on Peach stocks. Their growth is very rapid, and they vdll form a tree large enough to transplant from the nursery, the first and second year after budding ; but notwithstanding the rapid growth of our Peaches, and their coming to maturity so early, with but little care and trouble, it must at the same time be admitted that they too often come to decay with almost the same celerity. A question here will naturally arise on this subject, what can be done to remedy this? I answer, first, I think the Peach stock is defective ; it is not sufficiently strong and lasting to make a permanent tree ; the roots are soft and delicate, very liable to rot in cold heavy ground, particularly if suffered to stand in a sod, or where the ground is not kept clean, dry, and manured every 100 PEACH. season. Secondly. Supposing that the trees are planted in a warm free soil, (which is the proper soil for the Peach,) they are liable to the attacks of the worm, which eats into their roots, and barks tbe trees all round, until they com- pletely destroy them. No better method of destroying these woims has been discovered, than simply digging round the trees, and examining the infested plants, and where gum is seen oozing out, there the worm may be generally found and destroyed. " I think an effectual remedy against this intruder may be found, by budding Peaches and Nectarines on the common bitter Almond Stock. The worm does not like this stock. Peaches will take on it, and grow nearly as free as on the common Peach stock. Thirdly. The Peach stock causes the Peaches and Nectarines to grow too rapidly, maidng very strong shoots, these producing secondary or lateral shoots ; and the fruit of the following summer is produced on the top of these lateral shoots, instead of being produced on the principal or first shoots ; this causes naked wood at the bottom, and a straggling, unsightly tree, whose branches being heavy at the top with the fruit, are broken down by high winds. Fourthly. In addition to all this, the ti-ees are of late years subject to what has been deemed a disease called the yellows, from the circumstance of the trees having a yellow and sickly appearance. Much curious philosophy has been spent on this subject without arriving at any satis- factory conclusion." Mr. Floy, after discovering that the Almond stock is susceptible of injury from our Northern winters in extreme cold weather, farther recommends the Plum stock in cold latitudes, and the Almond for our Southern States. Hear him : " The Plum stock is undoubtedly the best for Peaches and Nectarines in the JS'oriher7i and Eastern States, but especially for open dwar-fs or espaliers, for which I give the following reasons : First. The Plum stock prevents the i PEACH. 101 too rapid growth of the shoots, and causes the principals to bear the fruit the following season, instead of producing lateral shoots the same season, and causing the tree to be more dwarf; the branches strong and fruitful to the bottom of the shoot, thereby having more fruit in a smaller compass. Secondlij. It makes harder and less pithy wood, and enables it the better to withstand the cold ; and this may be easily proved by cutting the branches of each : the shoot on the Plum stock will be twice as hard and firm as the one on the Peach stock ; but, Thirdly, and the most important reason is, that the Plum ceases to send up its sap early in autumn, causing the Peach to perfect its wood before the cold weather sets in," As the failure of this fruit of late years has elicited con- siderable discussion and observation, which increases in interest annually, I will offer an exposition of my view^s on the subject, by a comparison between vegetable and animal matter, which I humbly conceive bear a striking analogy to each other. If the reader should deem my arguments vision- ary, or speculative, I would remind him that the grave im- portance of the subject fully justifies this or any othei attempt at elucidation. Having, in article Nectarine, shown the error of deep planting all descriptions of trees and plants, I would here observe, that a tree brought into a state of disease, by which the circulation of its nutrimental juices is impeded, and its bark injured, is very similarly situated to a timber post; in- serted in the soil ; which every one knows will rot between earth and air, however sound its other parts may be. In venturing a comparison between vegetable and animal matter, I would first refer the reader to article Chestnut, where I have shown that a chestnut tree has been known to live over a thousand years ; and that its timber, cut in proper season, is supposed to be in durability commensurate with the age of the growing tree. It is also I'ecorded in history, that animal subjects preserved on the Egyptian principle, 9* 102 PEACH. have been known to keep as long as the most durable tim- ber; while daily experience shows, that corrupt animal and vegetable substances, not only become a jirey to the most noxious insects and reptiles, but will generate them in incal . culable numbers. ^ . It is also evident, that a tree deprived of hs functions or •neans of growing luxuriantly, is in a simrilar situation to a iiseased animal. If disease be not checked before the juices of the tree become putrid, it will n'Ot only die, but will contaminate the earth in which it is planted, to the destruc tion of its neighbouring inmates of the garden or field. All experienced nurserymen admit this to be the case with dis- eased Peach trees, and some have actually abandoned their Peach orchards, and chosen fresh ground for new planta- tions. It is precisely the same with smaller vegetable plants, A diseased Cabbage, for instance, by its excremental and cor- rupt juices being spent in the ground, will render the culti- vation of the same or allied species a casualty ; and daily observation teacheth, that young and thrifty plants often fall a prey to worms and reptiles which were generated by a previous crop. It is, moreover, evident that all those enemies of the veget- able family feed on the same descriptions of vegetable mat- ter which first generated them ; hence the Peach insects feed on its fruit in embryo, as well as in a state at, and even beyond, perfection ; the Cabbage worms prey on plants of the same genera or species ; and I have no doubt but the cotton worms prefer the same description of vegetable mat- ter v/hich gave them birth, and that when these insects and reptiles cannot obtain the parts which are the most palatable to them, or congenial to their nature, they will feed upon diseased trees, plants, or any other matter w^hich contain similar juices or nutriment. I again repeat, that the best security against their depredations is health and soundness. A good sound healthy tree, planted and cultivated upon cor- PEACH. 103 red principles, may be justly considered as invulnerable to the attacks of insects and reptiles, as any species of healthy animal creatute in existence. As I have been more familiar with the cultivation of veget- ables than fruits, I would state farther my views relative to the Cabbage tribe. On New-York Island, in the vicinity of the city, it is customary with gardeners to cut their Cabbages gradually as they are required for market, and often to leave their roots standing; these by some are ploughed under, where they not only feed, but generate their peculiar species Lif insects. Some gardeners take their roots and leaves to the cattle yard or dung heap, and return them back to the garden the ensuing season in the shape of manure. As a consequence of such practice, good Cabbages are very sel- dom obtained, even after a routine of otlier crops, for two or three years. With a view to illustrate the evil of deep planting, I would observe farther, that when Cabbage plants are transplanted in proper season and on good fresh soil, they generally prove uniformly good ; whereas, if it should happen, as it some- time does for want of suitable weather, that the plants can- not be transplanted until they get crooked and overgrown, so as to require deejj planting to support them in the soil, such plants, like diseased Peach trees, decay first in the bark, between earth and air, and then, from being deprived of a natural circulation of the vegetable juices, die, and dis- charge their putrid matter in the earth, to the destruction of such other plants as may be inserted in their stead. I have frequently known a land of Cabbage plants filled, up half a dozen times, and the crop at last scarcely worth gathering, whereas, could the plants have been set out while dwarfish, and inserted their proper depth in the ground, the cultivator would have been rewarded a hundred fold. I dislike tautology, but cannot avoid repeating my humble opinion, that deep planting and injudicious culture are the causes of most of the diseases and failures of fruit trees ; and 104 PEACH, in this way I account for Peaches being less plentiful than they were when left almost to nature, which was the case, I am informed, in the beginning of the present century. That this malpractice in horticulture is very general, the most superficial observer may discover, by comparing the thrifty growth of those trees scattered by nature in our highways and byways with many of those aided by the art of man. If any of my readers should require proof of my assertions, I can show them from the window of the room where this article is being written, scores of li^'ing, or rather dying e\'i- dences of the evil of deep planting. All the varieties of the Peach produce their fruit upon the young wood of a year old. the blossom buds rising immedi- ately from the eyes of the shoots. The same shoots seldom bear after the first year, except on some casual small spurs on the two years' wood, which is not to be counted upon. Hence the trees are to be pruned as bearing entirely on the shoots of the preceding year, and a full supply of regular grown shoots must be retained for successional bearers. Cut out the redundant shoots, and all decayed and dead wood, and reduce some of the former bearers, cutting the most naked quite away. A Peach Orchard may be planted at any time after the bud is established, until the trees are three or four years old, which may be placed from fifteen to twenty feet from each other, or from any other spreading trees. The dwarf kinds rnay be introduced into the kitchen garden, and trained agCvinst fences, as directed for the Apricot, or as espaliers, or dwarf standards. J DESCRIPTIVE MST OF PEACHES. 105 SELECT DESCRIPTIVE LIST OF PEACHES. FREESTONE PEACHES. AsTOR. An excellent variety, originating in the city of New-York ; the fruit is above medium size; skin pale yellow, with red cheek ; flesh melt- ing and pleasant flavoured ; juice sweet and plentiful ; ripe the latter end of August and early in September. Beees's Red Rareripe, Middlttown late Red Rareripe' Fruit very large, of oblong shape ; skin nearly white, with a red cheek ; flesh firm, juicy, and high flavoured. This variety originated with Joseph Beers, of Middletown, New- Jersey ; it ripens there from the middle to the end ot September, and is represented as a good market fruit. Belle de Vitry, Admirable Tardive, Bellis, Beauty of Vitry. A large fruit, of fine red colour next the sun, on the opposite side a yellowish white; flesh white, stained with red at the stone; firm, juicy, sweet, vinous and excellent ; ripe early in September. Bellegrade, Galande, Violette Hative, Noire de Montreuil. Smooth Leaved Royal George of sovie. The tree is vigorous and productive ; fruit above medium size, globular ; skin greenish yellow, and on the sunny Bide rich deep red, with dark purple streaks ; flesh pale yellow, very melt- ing, saccharine and juicy; a first rate fruit, early in September. Buonaparte. A fine early variety, introduced by Joseph Buonaparte, and recommended by Caleb R. Smith, of Burlington, New-Jersey, as being the best market fruit known at that place ; its colour is red, mottled with yellow ; flesh melting ; juice sweet and delicious, in August. Brevoort's Seedi ing Melter, Brevoorfs Morris. A superior Peach, raised by Henry Brevoort, Esq., of New-York ; skin of a dingy white colour, with red cheek ; flesh white, firm, rich, and sugary ; ripe by the middle of August. Columbia. Fruit of medium size ; skin rough and thin t colour dull red ; flesh yellow, fibrous, similar to a pineapple, juicy and rich. It is supposed that this Peach originated with Mr. Cox. It is a singular variety. Cooledge's Favourite, Cooledge's early Red Rareripe. A large hand- some globular fruit ; skin red, tinged with crimson ; flesh very melting, juicy, and of delicious flavour, in August. The tree is vigorous and very productive. Crawford's Early Melocoton, Early Crawford. Fruit large, oblong; skin yellow and red; flesh yellow, juicy, sweet, with an agreeable acidity. It originated with Mr. Crawford, Middletown, New-Jersey. The tree is a great bearer, and the fruit is considered one of the most marketable varie- ties, in August and September. Crawford's Late Malacatune. Fruit very large, round ; skin yel- low and red ; flesh yellow, sweet, juicy, and excellent. It is highly esti- mated at Middletown for its productiveness and adaptation for market ; in September and October. Double Montagne, Swn, Eearly Double Moimtain, Montauban. A beautiful and excellent Peach of middle size ; skin greenish white, but soft red, marbled with a deeper red next the sun ; flesh white and melting juice plentiful and highly flavoured ; ripe in August. iOG DESCilli^'flVE LIST OF PEACUES. E.^RLY Orange, Urangt Freestone, Yellow Rai^eripe, Yellow RIalacaton, Golden Rareripe, Early Yellow. Fruit under a medium size, inclining to tlie oval shape, apex full, with a small tip ; skin greenish yellow ; fiesh a "finfi yellow ; juice rich and sweet, but not plentiful ; ripe in August and September. There are several varieties under the same name, some of which are inferior to the true Orange Peach. Early Royal George. Red Magdalen of Prince. A superior variety, of medium size, and rather globular form ; skin yellow, with red cheek ; flesh melting and delicious ; in August. There are several varieties culti- vated under this name, differently described. Easteurn's Choice. Fruit large, nearly round ; skin pale yellow, with a red blush ; flesh yellowish white ; juice exceedingly pleasant and spright- ly ; in September and October. The tree is represented as hardy, luxuri- ant and vigorous, by the Editor of Hoffy's Orchardists' Companion of Philadelphia, from whence this description is taken. Ebiperor of Russia, Serrated Leaf, New Cut-Leaved Unique. The fruit of this species is deeply cleft, one half of it projecting considerably beyond the other; the skin is downy, of a brownish yellow and red colour ; flesh melting ; juice sweet and delicious; towards the end of August. This sort was found by Mr. Floy, in New-Jersey, 1809, and all the stones of this fruit are said to produce plants with jagged leaves. George the Fourth. An excellent Peach, of medium size and globu- lar shape ; of pale yellow colour in the shade, and dark red next the sun ; flesh yellow, but red at the stone, from which it separates ; a fruit of very superior flavour when at maturity, which is early in September. It origin- ated in the garden of Mr. Gill, Broad-street, New-York. Green Nutmeg, Early Anne, Avant Blanche. This early variety ia said to have originated in Berkshire, England. The fruit is small ; its colour yellowish green ; its pulp melting, juicy, of very pleasant flavour, and ripens in July and August. Murray's Early Anne is a variety raised from the seed of this. It is esteemed for its early maturity. Grosse Mignonne, Veloutee de Merlet, Grimwood^s Royal George, Large French Mignonne, Vineuse, according to Lindley ; and the following syno- nymes are added by Kenrick : Belle Beaute, Smooth-leaved Royal George, Royal Suuverain, Pourpre de Normandie, Royal Kensington, Early Vine- yard, Transparent, and Morris's Red Rareripe. One of the most beautiful and delicious varieties in cultivation. Fruit large, depressed, hollow at the Kummit, v>^ith a deepish sature ; skin rather downy, of rich deep red, thickly mottled on a yellowish ground ; flesh pale yellow, rayed with red at tlie stone , melting, juicy, and of a rich vinous flavour, when m perfection, which is early in September. Heath Freestone, Kenrick''s Heath. This variety was first obtained from the late General Heath, of Roxbur5% near Boston. The fruit is very large, oblong and beautiful, frequently weighmg half a pound ; colour pale yellowish green, with crimson or violet next the sun ; its flesh is melting, juicy, rich, vinous, and agreeably acid ; ripens in September and October. Hoffman's Pound, Morrison''s Found, Hoffmanns Favourite. This fruit is by some called the Morrissania, from its having been first obtained by Mr. Floy from Governeur Morris ; but it originated with Martin Hoff- man, Esq., of New-York. The fruit is very large ; skin brownish while DESCRIPTIVE LIST OF TEACHES. 107 arJ red ; flesh yellow, firm, very juicy and delicious, parting from the stoue ; greatly esteeemed from its ripening late in September and October. Late Admirable, Koyale, Ruyal, Bourdine. Tetun de Venus of Prince and Downi?ig. Fruit large, roundish, inclining to oblong ; sature deeply- impressed along one side, having the flesh swelling boldly and equally on both sides, with a slight impression on the summit ; skin downy, of pale g-reen colour, streaked with dull tawny red ; flesh white, delicate, melting, juicy and high flavoured ; a magnificent Peach, ripening in September. Malta, Peche Malte, Belle de Paris, Malte de Normandie, Italian Peach. Fruit above the medium size ; colour pale yellowish green, marbled with purplish red ; flesh yellow, juicy, rich, vinous, and of superior flavour; ripens at the end of August. Madeleink de Courson, Madeleine Rouge, Rouge Paysanne, Red Magdalen. Royal George, and New Royal Charlotte of some collections. An excellent fruit, of large size ; colour yellow and red ; ripens at the end of August ; flesh firm, white, but red at the stone; sugary and rich. Monstrous Lemon, Largest Lemon. This variety was first discovered in the garden of Mr. Tiebout, now Union Place ; the fruit is of the largest size, and in the gardens of two persons in New-York, has weighed seven- teen ounces, as stated by Mr. Prince, who says that the tree requires a sheltered situation, and that the fruit is late in ripening ; October. Morris's Red Freestone, Red Rareripe. Grosse Mignonne, and Royal Kensington according to Prince. Fruit nearly round, of large size, apex a little sunken ; skin greenish yellow, with red cheek ; flesh delicious and melting ; a first rate variety ; ripe toward the end of August. Morris's White Freestone, White Rareripe, Luscious White Rare- ripe, Philadelphia Freestone. Lady Ann Stewart of Downing and Prince, Fruit large, and inclining to the oval form, sature even, but not deep j apex a little sunken ; skin white or rather yellowish ; flesh white, juicy, rich and sweet ; ripe in September. Neil's Early Purple, Early Purple of Miller, Johnson^s Purple Avant, Padley's Early Purple, Veritable Pourpree Hative, Peche du Vin. One of the most beautiful of Peaches, of medium size ; skin yellow, but on the sunny side of a fine deep red and purplish colour ; it ripens by the middle of August ; flesh melting, juicy, with a rich vinous flavour ; an excellent fruit. New Royal Charlotte, Queen Charlotte, New Early Purple, Kew Early Purple. A delicious Peach, rather above medium size ; skin pale greenish white, with deep red next the sun ; flesh greenish white, rich and agreeable ; ripe in August. ]se fence, like the Apricot, &c. The tree is of farther use than for its fruit as a dessert, &c. ; t e bark dyes yellow ; the wood is used by turners ; and th€ dried fruit, or prune, is formed into electuaries and gentle ] urgatives. Prunes were originally brought from Damascus, whence their name. SELECT DESCRIPTIVE LIST OF PLUMS. American Yellow Gage, American Wheat. A beautiful medium sized oval Plum, of a bright yellow colour, when fully ripe ; its flavour is rich, equal to the Green Gage. The fruit is not apt to crack nor to be attacked by insects. It is a very suitable variety to cultivate for the mar- ket ; it ripens in August and September. Apricot Plum, Prime Abricote, Abricnte de Tours, A large freestone Plum ; its form ig globular, depressed, divided by a deep sature ; whitish yellow, but faint rijd next the sun, and covered with bloom ; its flesh is firm, juicy, sweet, musky and excellent; it ripens in August and Sep- tember. Bingham, Bingham's Yellow Cling. A delicious clingstone Plum, of large size and oval form ; skin bright yellow, spotted and blotched with red ; flesh yellow, rich, and delicious ; ripening in August and September. Bleeker's Gage. This fine freestone Plum is stated to have been raised by the Rev. Mr. Bleoker, of Albany, from the stone of a German Prune ; it is a large globular fruit, of excellent quality ; skin dark yellow, with red spots and blotriica y the flesh is rich, saccharine, and juicy ; in September. Coe's Goeden Drop, Coe's Imperial, Bury Seedling, Golden Gage, Fairs Golden Drop. Raised hy Mr. Coe, Bury St. Edmond's, Suffolk. England. The tree is vigorous ; fruit oval, of large size 5 skin greenish yel low, spotted with violet and crims-on; the flesh, which separates from the stone, is of gold colour, rich and excellent ; the fruit ripens at the end of September, and will keep several ^eeks. A first-rate fruit, and worthy of general cultivation. Coe's Late Red, Saint Martin, Sav^i Martin Rouge. An excellent freestone Plum of medium size, in form » Imost round ; its colour is violet purple, with a partial degree of bloom , flesh rich, saccharine and high flavoured. It is one of the best of late PlMms, ripening in October and November. Columbia, Columbian Gage. A beautiful native clingstone Plum, of light purple colour ; the flesh is firm, of a greenish hue, with an abundance of rich flavoured juice. The tree is a great boxrer, and ripens its fruit in August Coopeb's Large Res. Cooper a Large Ame) ^fon, La Delicieuse. This DESCRIPTIVE LIST OF PLUMS. 127 Plum is of extraordinary size, measuring within an eighth of two inches lu each direction ; the skin is of a fine dark purple colour ; the flesh is yel- lowish green, rich, juicy, and of pleasant flavour ; the fruit makes excellent preserves, if gathered in August ; its great defect is an inclination to rot, if left long on the tree. Diamond Plum. Some consider this as the largest Plum known; its colour is a dark purple ; in form it resembles the Magnum Bonum, but its flavour is considered rather superior; it ripens in September, and the flesh separates clear from the stone. The tree, which grows vigorously, ori- ginated with Mr. Hooker, Kent, England. Dowking's Emerald Drop. A beautiful clingstone Plum of medium size, oblong form, and green colour ; flesh firm and of delicious flavour ; this variety originated at the Nursery of A. J. Downing & Co., Newbm-gh, State of New York. DowNTON Imperatrice. a superior late Plum, of medium size, shaped similar to the blue imperatrice ; skin dark yellow, and very thin } the flesh yellow, soft, juicy, with a high flavoured acidity ; at perfection in October and November. Drap d'Or, Cloth of Gold, MyrabeUe Double. Yellow Perdrigon of Winter ^ Co. A small freestone Plum, of a roundish form, and bright yellow colour, marbled with red ; flesh yellow, tender; juice sugary and excellent; ripe in July and August. Duane's French Purple, Dame Aubert Violet. Purple Magnum Bonum and Purple Egg nf some cdlections. A very superior clingstone Plum, of large size, and oblong form ; the skin dark purple; flesh sweet, juicy, rich and excellent ; ripe in September. This variety, from being imported by Mr. Duane, of New York, was named after him, as he had lost the original name. Early Ohlkans, New Orleans, Early Monsieur, Monsieur Haiif A fine freestone plum, above medium size ; form round ; its sature deep j colour dark purple, covered with a fine bloom ; flesh greenish yellow, of excellent flavour ; sweet, combined with a pleasant acid ; it ripens in August. Early Tours, Precose de Tours, Early Violet. The tree is vigorous and fertile; fruit small, oval, dark purple covered with fine bloom; flesh greenish yellow, tender, juicy, and of very agreeable flavour ; one of the Lest early varieties, and very productive ; ripe at the end of July. Elfry. French Cooper of Prince. A native clingstone Plum, highly esteemed in Pennsylvania and New- Jersey for its productiveness and other good qualities ; the fruit is below medium size, of oblong shape and dark blue colour; flesh firm, very rich and delicious ; in September. German Prune, Prune d' AWmagne, Damas Gros, Quetsche, Quetzen. The fruit of the Quetsche Plum is grown for the purpose of drying, and is considered the best for use as prunes ; fruit below the middle size ; of an oval figure ; skin red and purple ; flesh yellow ; juice sweet, with a slight acid ; ripe early in September. Goliath, Goliah, St. Cloud, Caledonian. Wilmofs late Orleans. This fruit is very large, sometimes weighing four ounces; the skin is a deep reddish purple ; the flesh pale yellow, firm, and well flavoured, but not rich, slightly idhering to the stone ; the tree is a great bearer, and the frutt is much used '>r cooking ; ripe in Sefltembpr. 128 DESCRIPTIVE LIST OP PLUMS. Green Gao:, Great Queen Claude, Dauphine, Grosse Reine Claude, Abricot Vert, Verte Bonne, Gros Danias Vert. A middle sized round fruit, of a yellowish green colour, and purplish russetty red next the sun ; the flesh is of a greenish hue, melting, with an abundance of very sweet and highly perfun/ed juice, of an exquisite taste ; it arrives at maturity toward the end of August. Horse Plum, Large Sweet 'Damt^on. Fruit of medium size, oval, with a deep sature in the middle ; skin dark red, inclining to purple when ripe ; flesh greenish yellow ; juice acid but agreeable. Quantities of these Plums are sold in the New-York markets in August and September, for sweetmeats. The trees are generally raised from suckers; and Peaches, Apricots, and Nectarines, will bud and thrive well on such stocks. Huf.iNc's Superb, Keyser's Phim. This Plum is of monstrous size, and has been known to weigh nearly four ounces ; it is of roundish form, and of a greenish yellow colour ; the flesh is sweet and excellent. It was raised from seed by Mr. Keyser, of Pennsylvania, and brought into notice by Dr. Wm. Hulings, of that State. iBipf.RATRicE, I'/iperatrice Violette, Blue Imperatrice. Simiana of some collec/ions. One of the best of late clingstone Plums ; fruit medium size, oval ; skin rich deep purple, covered with bloom; flesh yellowish green, a little firm, very sweet, rich and juicy ; the fruit hangs long on the tree, and is at maturity in October and November. Imperial Diadem, Red Imperial, Red Diaper. A fine fruit, admira- bly adapted for culinary purposes ; shape oval ; colour pale red, but dark when mature; flesh yellow, and separates from the stone ; juice plentiful whm perfeciiy ripe, which is early in September ; it is of good flavour, and hiiihiy perfumed. Italian Damask, Damus d'ltalie. This fruit is of medium size, nearly round, a little flattened at the base ; its colour blue or violet, and covered with a purple bloom ; its flesh is yellow, rich, and juicy, and the tree, which matures its fruit in August, is very productive. Kirkk's Plum. This variety is said to be as hardy and prolific as the Orleans, as handsome as the Damask, and as good as the Green Gage ; fruit large, roundish ; skin covered with a close, firm, azure bloom, through which appears a few golden specks ; flesh greenish yellow, firm, juicy and rich ; in perfection the early part of September. La Royalk, Royale. A large and excellent freestone Plum, of a homely dull red colour, but concealed by a thick violet or azure bloom ; flesh fine, yellowish green, firm, juicy, high flavoured and delicious ; a superior Plum ; at maturity early in September. Latk Purple Damson, Purple Winter Damson, Blue Damascene, Blue Damson. This variety is in great esteem for preserves, and generally commands a high price. It is of a dark purple colour, covered with bloom ; the flesh has rather too much acidity for a table fruit, but this tartness gives it an agreeable flavour when cooked, and if the fruit remains on the tree until November, it becomes sweet. Lawrence Gage, Lawrence's Favourite. A large round freestone plum, of a yellowisli green colour, tinged with red ; flesh firm, and of deli- cious flavour, similar to the Green Gage. The tree is very fertile, and yields en abundance of fruit in August and September. Lucombe's Nonsuch. This Plum^is large, compressed at the summit descriptivf: list of plums. 129 and lase; its breadth is two inches; its colour at maturity, as well as its form, reseiuble the Green Gage, but more streaked with yellow; flesh firm, rich and juicy ; at maturity in August ; tree a good bearer. Mimm's, Mimirbs Plum, Diaper Rougue. The fruit is very large, a little oblong ; colour bright purple, covered with thick bloom ; its flesh, which separates from the stone, is yellowish green, tender, juicy, and very agreeably flavoured ; ripe in September. Morocco, Early Black Damask, Black Damascus, Black Morocco, EarUy Damask, Early Morocco. This is considered one of the best of early Plums. The tree is very hardy and productive ; fruit middle sized, roundish ; skin deep blackish purple, covered with a light blue bloom ; flesh greenish yellow, juicy, rich, and high flavoured; ripe early in August. Nectarine Plum, Cdledoniari, Howeli's Large, Prune Peche, Jenkiii's Imperial. One of the most beautiful Plums known ; large, nearly round ; the skin at maturity varies from red to crimson, covered with azure bloom; flesh yellowish, coarse grained, astringent ; juice abundant, and of a mild, pleasant flavour ; at maturity in July and early in August. New-York Purple, Brevoorfs Purple Bolmar, Brevoorfs Purple Washington. An exceUent fruit, raised from a seed of Bolmar's Washing- ton Plum, that had been impregnated v/ith the pollen of the Blue Gage. The fruit is very large; skin brown red, covered with purple bloom ; flesh yellow, of a rich and brisk flavour, and adheres to the stone ; ripe towards the end of August. 0cT0i3ER Gage, Fro4 Gage. A beautiful native fruit, a drawing of which has been taken from nature, and may be found in " Hofify'sOrchard- ist's Companion." Fruit of medium size ; form oblong ; colour dark brownish purple, covered with a black bloom ; flesh firm and juicy ; fla- vour sprightly and agreeable ; ripe early in October. Orleans Plu.h, Red Damask, Damas Rouge, Monsieur. A well known and productive i'lum ; of medium size, and somewhat oval form ; tlie skin is dark red, approaching to purple, with a thin blue bloom ; flesh yellow, firm and good, separating freely from the stone ; ripe in August. Pond's Purple, Pond's Seedling. A large round purple clingstone Plum, a native of Massachusetts ; it is of peculiar rich flavour, not apt to crack, and is well adapted for the markets, The tree bears wonderful crops, which ripen in August. Prikck's IftiPERiAL Gace, Fluskvig Gagc, Superior Green Gage, Whita Gage. This tree was originated at the Flushing nursery, from a seed of the Green Gage. The fruit is one of the finest of its class ; the skin at ma- turity is yellow, with a whitish bloom ; the flesh is rich, luscious, and of excell<^nt flavour. It makes fine preserves, if gathered toward the end of August; at maturity in September. ■ Prince's Orange Egg- A large splendid orange coloured clingstone Plum, of oval form, and of peculiarly rich flavour; ripe in August. The tree yields abundant crops of truly beautiful fruit, which is never attacked by insects, as many kinds are. Prune Suisse, Simia?ia, Pruned' Ailesse, Monsieur Tardif, Swiss Pj'une. Fruit very handsome, round, flattened; colour varying from bright amber to deep red, and covered with azure bioom ; flesh yellow, delicious, melting, and closely adheres to the stone; juice very abundant. An excelleut fruit ; ripening ia September. l^'^^ DESCRIPTIVL LIST OF I'LUMS. PuHPLE Gage, B!ns Gug-i.Reine Claude V olelte, Die Viulettt, Komgin Claifiia. This fruit is of medium size, almost round, and may be con sidered as one of the finest varieties; its skin is of a violet purple colour with pale yellow dots, and covered with a light blue bloom ; flesh greenish amber, rich, saccharine, and high flavoured : at maturity in August, and good until October. QuEKN Victoria, Sharp's tEmperor, Dennyers Victoria. An excellent freestone Plum, as large as the Red Magmim Bonum ; of a roundish oval form, and red colour, covered witli a fine bloom; the flesh is firm, rich, juicy, and delicious. The tree grows very strong, and yields abundant crops in j-'eplembcr. Red Diaper, Diapree Rouge, Roche Carbon. One of the most beau- tiful Plums known; form oval, above medium size; colour bright red; flesh greenish yellow, soft and sweet, separating from the stone ; the fruit makes excellent prunes, if gathered early in September, and like the Tmpe- ratrice, will hang some time on the tree. Red Magnum Bonum, Red Imperial, Imperial Violette of the French. Purple Egg nf Prince and others. A large, oval Plum, of deep red colour, covered with blue bloom ; the flesh, which parts from the stone, is harsh and acid ; consequently good for eooking, preserves, Stc; in September and October. Red Perdrigon, Perdrigon Rotige. An excellent Plum, of the first class; of medium size, oval shape, and fine red colour, with gold coloured dots, and a fine bloom; flesh bright yellow, transparent, and separates from the stone ; juice sweet and delicious ; ripe early in September. It makes excellent prunes, not inferior to the White Perdrigon. Red Quken Mother. The Plum is of medium size, its colour bright red and yellow, somewhat spotted, and covered with pale bloom ; its flesh is yellow, sweet and excellent, ripening early in September. A very pro- ductive variety, and highly deserving of cultivation. Rovai. de Tours. The tree is of extraordinary vigorous growth ; ita principal st^m rises vertically ; the fruit is globular, of medium size; red violet colour, and covered with azure bloom ; flesh yellow, fine, good ; juice abundant and sweet : ripens early in August. Saint Catharine. A medium sized, oblong fruit; skin bright gold colour, spotted with red at maturity, and covered with bloom ; flesh yel- low, tender, sweet, and fine flavour; ripens early in September, and will hang some time on the tree. A good market Plum, for which purpose it is much cultivated. Smith's Orleans. This variety is held in great esteem as a market fruit; the trees are free from gum and insects, and yields abundant crops of lar^e freestone Plums, of an oval form and purple colour. The fruit ripens gradually in September. SuRPASSE Monsieur. A large fruit, of oval form, and of a dark red purplisli#colour, raised by a Mr Noisette ; it is said to be more beautiful and perfumed than the Monsieur, and the tree yields suckers, which pro- duce fruit in all their beauty and excellence ; in September. Virgin AI.K, While Virginal. This fruit ranks among the best of Plums ; its shape is round ; colour yellowish, touched with violet or roftc, and covered with dense bloom; flesh melting, juice abundant, and veiy agreeable ; it adheres to the stone ; ripe in September. QUINCE. 131 Washington, New Washington, Bolmar's Washington, Franklin. A very large, globular Plum, inclining to oval ; colour greenish yellow, with crimson specks, covered with a rich bloom. This Plum has sometimes weighed over four ounces ; its flesh is yellow, firm, sweet and delicious ; in August. This variety originated in New-York, from suckers of an old root, the tree of which had been some time previously destroyed by light- ning. White Magnum Bonum, Yellow Magnxim Bonum, Gros Luisante, Im- periale Blanche, Egg Flam, White Mogul, White Holland. This frui.t is of extraordinary size, oval ; yellow, covered with pale bloom ; the flesh yel- low, firm, closely adhering to the stone ; excellent for cooking and pre- serves ; in September. White Perdrigon, Perdrigon Blanc. A middle sized, oblong fruit, of a pale yellow, with red spots, and covered with white bloom ; flesh yellow, rich, saccharine and juicy, separating from the stone; it ripens in August and September. QUINCE. CoiGNASsiER. Cydonia. The Quince is of low growth, much branched, and gene rally crooked and distorted. The leaves are roundish, or ovate, entire, above dusky green, underneath whitish, on short petioles. The flowers are large, white, or pale red, and appear in May and June ; the fruit, a pome, varying in shape in the different varieties, globular, oblong, or ovate; it has a peculiar and rather disagreeable smell, and austere taste. The fruit takes its name from being a native of the ancient town of Cydon, in the Island of Crete ; some sup- pose it to be a corruption of JVIalus coionea, by which the Latins designated the fruit. It is used as a marmalade for flavouring apple pies, and makes an excellent sweetmeat ; and it has the advantage over many other fruits for keeping, if properly managed. Of the several sorts, the following are in greatest esteem : 1. The oblong, or Pear Quince, with ovate leaves, and an oblong fruit lengthened at the base. 2. The Apple Quince, with ovate leaves, and a rounder fruit. 3, The Portugal Quince, the fruit of which is more juicy and less harsh than 132 RASPBEURY. the preceding, and flierefore the most valuable. It is rather a shy bearer, but is highly esteemed, as the pulp has the property of assuming a fine purple tint in the course of being prepared as a marmalade. 4. The mild or eatable Quince, being less austere and astringent than the others. 5. The Orange Quince, a very handsome fruit of peculiar rich fla v(5ur. 6. The Musk or Pine Apple Quince, very large and beautiful. The Quince produces the finest fruit when planted in a soft, moist soil, and rather shady, or at least sheltered situa tion. It is generally propagated by layers, and also by cut- tings, and approved sorts may be perpetuated by grafting. In propagating for stocks, nothing more is necessary than to remove the lower shoots from the layer, so as to preserve a clear stem as high as the graft; but for fruit-bearing trees, it is necessary to train the stem to a rod, till it has attained four or five feet in height, and can support itself upright. When planted in an orchard, the trees may be placed ten or twelve feet apart. The time of planting, the mode of bearing, and all the other particulars of culture, are t-he same as for the Apple and Pear. The chief pruning they lequire, is to keep them free from suckers, and cut out decayed wood. RASPBERRY. Framboisier. Rubus, etc. There are several species of the Rubus found wild in various parts of Asia, Europe, and America, some of which have upright stems, others jjrostrate ; the American Stone Bramble, and also the common Blackberry, Dewberry, Cloudberry, &c. are of this family. The Rubus idaeiis, or common Raspberry, grows spontaneously in the pro\dnce o£ RASPBERRY. 133 Nevv Biuijswick, and in various parts of the United States, but most of the cultivated varieties are supposed to have originated in England. Loudon describes the true Rasp- berry as having "stems which are sufFructicose, upright, rising to the height of several feet, and are biennial in du- ration ; but the root is perennial, producing suckers which ripen and drop their leaves one year, and resume their foliage, produce blossom shoots, flower, and fruit, and die the next. The leaves are quinate-pinnate ; the flowers cpme in panicles from the extremity of the present year's shoots; they are white, appear in May and June, and the fruit forms about a fortnight afterward." The fruit is grateful to most palates, as nature presents It, but sugar improves the flavour ; accordingly it is much esteemed when made into sweetmeats, and for jams, tarts, and sauces. It is fragrant, sub-acid, and cooling ; allays heat and thirst. It is much used in distilling. " Raspberry syrup is next to the Strawberry in dissolving the tartar of the teeth ; and as, like that fruit, it does not undergo the acetous fermentation in the stomach, it is recommended to gouty and rheumatic patients." Nicol enumerates twenty-three species and varieties of the cultivated Raspberry, and twenty-one of the Rubus ronce, or Bramble ; in the latter is included the American Red and Black Raspberry, the Long Island and Virginian Raspber- ry ; also the Ohio Ever-Bearing, and the Pennsylvania Raspberry. The English varieties are, early Small White; Large White; Large Red ; most Large Red Antwerp ; Large Yellow Antwerp ; Cane, or smooth-stalked ; Twice-bearing W^hite ; Twice-bearing Red; Smooth Cane, twice-bearing; V/ood ward's Raspberry; Monthly, or Four Season; Dwarf Red Cane; Victoria Raspberry; Large Red Franconia; Mason's Red Cluster; McKeen's Scarlet Prolific; Chili Red; Cornish Red; Cox's Lloney; Brentford Red ; Brent- ford White; Flesh-coloured; Bnrnet Red; Bromley Hill; 134 RASPBEKRY. Cretan Red; Prolific Red; Canada Purple; Rose-flower* ing, &c. The varieties can be perpetuated by young sucker shoots, rising plenteously from the root in spring and summer; when these have completed one season's growth, they are proper to detach with roots for planting, either in the autumn of the same year, or the next spring, in March or early in April. These new plants will bear some fruit the first year, and furnish a succession of strong bottom shoots for full bearing the second season. New varieties are raised from seed, and they come into bearing the second year. Some of the American species are cultivated by layers, which pro- duce fruit the same year. Raspberry beds are in their prime about the third and fourth year; and, if well managed, continue in perfection five or six years, after which they are apt to decline in growth, and the fruit to become small, so that a successive plantation should be provided in time. Select new plants from vigorous stools in full perfection as to bearing. Be careful to favour the twice bearers with a good mellow soil, in a sheltered situation, in order that the second crop may come to perfection. When Raspberries are cultivated on a large scale, it is best to plant them in beds by themselves, in rows from three to five feet apart, according to the kinds. In small gardens, they may be planted in detached stools, or in single rows, in different parts of the garden, from the most sunny to the most shady aspect, for early and late fruit of improved growth and flavour. It is requisite to cut out the dead htems early in the spring, and to thin and regulate the suc- cession al young shoots ; at the same time, the shoots re- tained should be pruned at the top, below the weak bending part, and some rotten dung worked in around the roots of the plants. Keep them clear of weeds during the summer, by hoeing between the rows ; at the same /ime ei adicate all PEStniPTJVE LIST OF RASPBERRIES. 135 superfluous suckers, but be careful to retain enough for stock in succeeding years. The Antwerp and other tender varieties of the Raspberry are liable to be more or less injured by the severity of our winters; to prevent which, they should be protected by bending them down to the ground late in autumn, and covering them with earth five or six inches, sloping it off so as to prevent injury from rain or snow. SELECT DESCRIPTIVE LIST OF RASPBERRIES. American Black, Block Cap. This fruit is of smallish size, and ripens June and July. It is a favourite with some. American Red, English Red, Common Re>L This variety is much cultivated for the market. The fruit ripens in Jui.e and July, successively. Antwerp Red Large Red Antwerp, Ho iv land's Red Antwerp, Burley. This species is rather tender, on which account the branches must be bent down in autumn, and covered with soil. See Calendar. The fruit is large and beautiful, of delicious flavour, and quite fragrant; in June and July. Antwerp White, Yellow Antwerp. This is also tender or half hardy, but very prolific ; the fruit is large, of a pale yellow colour, and much esteemed. It ripens in June and July. Barnet, Cornwallis Prolific, Lord Exmoiith, Large Red. This is con- sidered a flrst-rate fruit, and yields abundantly; in June and July. Bee Hive. A new variety, introduced by Messrs. Winter & Co., of the Linnsean Botanic Garden, Flushing. The fruit is large, of round shape and red colour ; ripe in July. Cornish, Large Cornish. A hardy and highly productive variety, yielding an abundance of Rel Berries in June and July. Double Bearing Red, Twice Bearing. This species is very prolific, producing its first crop in July, and another in October. Flesh Coloured, Framboisier couleiir de chair. A new variety, im- ported by W. R. Prince & Co., from France. It is described as an highly flavoured and much esteemed fruit. Franconia, Red Franconia. This variety is in great repute for its productiveness and the fineness of its fruit, which ripens gradually in July. Monthly or Four Seasons, Perpetual Bearing. This species, if planted in a shady situation, will produce successional crops throughout the summer. Red Tall Cane. There are several species of the Cane Raspberry, some of which are worthless. The Tall Red Cane produces fine fruit in July and August, and very frequently in autumn. Victoria. This Queen of Raspberries has been imported by W. R. Prince, and plants are offered for sale at his nursery at Flushing, for twen- ty-five cents each. 136 STRAVVliERRY. STRAWBERRY. Fraisier. Fragaria. This is a germs of fruit-bearing herbaceous plants, of which there are few in the vegetable kingdom that can equal the Strawberry in wholesomeness and excellence. The fruit is supposed to receive its name from the ancient practice of laying straw between the rows, which keeps the ground moist and the fruit clean. They are natives of tem- peiate, or cold climates, as of Europe and America. The fruit, though termed a berry, is, in correct botanical lan- guage, a fleshy receptacle, studded with seeds. It is univer- sally grateful alone, or with sugar, cream, or wine, and has the property, so valuable for acid stomachs, of not under- going the acetous fermentation. Physicians concur in placing Strawberries in their small catalogue of pleasant remedies; as having properties which render them, in most conditions of the animal frame, positively salutary ; they dissolve the tartareous incrustations of the teeth, and pro- mote perspiration. Persons afflicted with the gout have found relief from using them very largely ; so have patients in case of the stone ; and Hoff'man states, that he has known consumptive people cured by them. The bark of the root is astringent. In cultivating the Strawberry, an open situation and rich loamy soil, rather strong, is required for most A'arieties; and from their large mass of foliage and flowers, they must, till the fruit is set, have copious supplies of water. The row culture is best calculated to produce fruit ; and frequent renewal insures vigorous plants, as well as large fruit. Some plant them in single rows, from twelve to eighteen inches apart, according to the sorts; others form a bed with four rows. If several beds be intended, a space of two or three •feet may be left between each bed as a path; and in the second or third season, the j:)aths may be manured and dug STRAWBERRY. 137 to admit of the runners taking root; by this means, a renewal may be made so often, and the old stools being taken away, leaves spaces between the beds as before. Or new plantations may be made every season; because, after the roots are fairly established, they multiply spontaneously, as well by suckers from the parent stem, as by numerous runners ; all of which, rooting and forming a plant at every joint, require only removal to a spot where there is room for them to flourish. If taken off, and planted in rows in August and September, they will produce fine fruit the fol- lowing season, and will bear in full perfection the second summer; some, however, prefer spring- planting, Vi^hich answers very well, if done in damp weather. A plantation of the Alpine yields fruit the same year that it is made. The Wood and the Alpine are often cultivated from seed, which generally produces fine fruit. The other species are uniformly propagated by offsets, except the inten- tion be to try for new varieties. The Alpine and Wood species may be planted in situations rather cool and shady, in order that they may produce their fruit late in the season, which is desirable. The Strawberry, with a little trouble of choosing a succession of sorts, may be forced so as to be had at the dessert every month in the year ; though, during the winter months, they have not much flavour. Some gardeners lay straw an inch or two thick over their beds in March, and set fire to it, in order to promote a Btocky growth of plants and early fruit; others recommend mowing off the tops of such as are not required to fruit early, while they are in blossom, with a view to obtain a crop of Strawberries late in the season. The London Horticultural Catalogue contains the names* of about one hundred and fifty varieties of all the species, which are classed according to their nature, colour, &c. Class 1. Scarlet Strawberries; 2. Black Strawberries; 3. Pine Strawberries ; 4. Chili Strawberries ; 5. Hautbois Strawberries; Green Strawberries; 7. Alpine and Wood 138 DESCRIPTIVE LIST OF STKAWBERUIES. Strawberries. To select all the most esteemed from this, or any other extensive catalogue, is a difficult task ; the fol- lowing description of species and varieties may serve to direct the choice : — SELECT DESCRIPTIVE LIST OF STRAWBERRIES. The Wood Strawberry, Fragaria vesea, with oval serrated leaves ; t!^e fruit red, white, and green, which is round and small. A native of Britain. Some of the varieties are in great repute, as they are very productive, and continue long in bearing. The Scarlet. Fragaria Virginiana, with leaves like the preceding; the fruit roundish and scarlet-coloured. A native of Virginia. Varieties — Methven Scarlet, Knight's Scarlet, Austrian Scarlet, Early Scarlet, Wilmot'a late. Common late, Wilraot's Early Scarlet, &c. The Roseberry, Fragaria, Virg var. An Aberdeen seedling, intro- duced in 1810. The plants have few roundish leaves, larger fruit than the scarlet, and are very prolific ; continues bearing till August. The Black var. Downton, Dark Scarlet Strawberry, originated by Mr. Knight. The fruit is large, irregular, and cockscomb-like ; plant hardy and prolific. The Carolina, Fragaria Carolinensis; colour dark red ; a native of America. There are several choice varieties of this fruit, as — Elton's Seed- ling, Keen's Seedling, Mulberry, Wilraot's Black Imperial, Blood Pine, North's Seedling, Knevet's Seedling, &a The Musky, or Haltbois, Fragaria elatio, with oval, rough, javelin- edged leaves. A native of Britain. Varieties — Black Hautbois, White Hautbois, Globe Hautbois, Conical Hautbpis, Double or Twice Bearing, producing delicious fruit in spring and autumn. The Chili, Fragaria Chiliensis, with large, oval, thick, hairy leaves, and large flowers ; the fruit large and very firm ; a native of South Ameri- ca. Wilmot's Suberb, or Large Cockscomb Scarlet, Knight's Seedling, and Greenwell's New Giant, are highly esteemed varieties. Keen's Imperial, or New Chili, Fragaria Chili var., raised by Mr. Keen, of Isleworth, a most excellent bearer, ripening early. The fruit is very large ; the flesh firm and solid, without any separate core : colour scarlet. The Alpine, or Prolific, Frag-aria coZZina, commonly lasts from June till November, and in mild seasons till near Christmas ; the varieties of thia fruit are red and white. Natives of the Alps of Europe. The One-Leaved, Fragaria monopkijlla, the pulp of the fruit, pink- coloured. A native of South America. The following varieties have been lately propagated from some of the above species : — DESCRIPTIVE LIST OF STRAWBERRIES. 139 brsuop's Okange, Bishop's Globe, Bishop's New. Fruit large, of round- istl or connical form ; orange scarlet colour, and very delicious flavour ; i-ipe early in July. Garnstone Scaklet. a fine, highly esteemed scarlet variety, of large size, roundish form and peculiarly rich flavour, which ripens early in June. EJ.TON, Elton Pine Strawberry. Fruit very large ; form heart shaped, or obtusely conical ; colour bright dark scarlet ; flesh firm, rosy red ; flavour very rich, spicy, aromatic and agreeable. A beautiful drawing of this fruit is given in " Hoff'y's Orchardist's Companion," from whence the abov* description was taken. Grove End Scarlet, Atkinson's Scarlet. A seedling raised by Wm. Atkinson, at Grove End, Marylebone, in 1820; fruit large, oblate, of a bright Vermillion colour, and rich flavour ; ripe by the middle of June. Hovey's Seedling. This favourite variety was raised by Messrs. Hovey & Co., of Boston, in 1834. Fruit very large ; form round, or slightly ovate, conical ; colour deep shining red, paler in the shade ; flesh scarlet, and firm, abounding in an agreeable acid, and high flavoured juice, not sur- passed by any other variety ; ripe early in July. Hudson's Bay, American Scarlet, Velvet Scarlet, Large Hudson. Fruit large, of ovate form; represented by Mr. Downing as the best for market ; early in July. Monthly Red Alpine. Fruit of medium size, and conical form ; con- tinues bearing fruit moderately from June till winter. Myatt's British Queen. Thefruit of this celebrated variety is said to be of monstrous size ; in form roundish, and in quality first-rate ; about the middle of July. Myatt's Pine. A medium sized fruit of ovate form, and very rich fla- voured ; ripening in July. Prince Albert. A new variety lately raised in London, represented as a large fruit of ovate form, very splendid in appearance, and delicious in flavour ; ripe in July. Prince's New Pine. An excellent seedling variety of large size and ovate form. Raised by Wm. R. Prince, of Flushing ; ripe early in July. Roseberry Montevideo, Montevideo Early Scarlet. An improved American seedling, from the common Roseberry : of large size, conical form, and fine flavour; ripe early in July. Svvainstone's Seedling.' This variety is described as large, ovate, and of the very first quality, ripening one crop early in June, and a second crop in autumn. Victoria, Higgins's Seedling, The fruit of this variety is greatly esteemed : it is extra large, of roundish form, and exquisite flavour ; early in July. Warren's Seedling, Warren's Methven. This is represented as a peculiar fruit, being of large size, and in form nearly flat ; it is moreover of it rich pine-apple flavour, and yields abundantly throughout the month of July. White Bush Alpine, New White Alpine. A medium sized berry, of ovate form and agreeable flavour : the plant has no runners, and ripens its A-uit in June and July- 140 WAI.NUt. All the species and varieties of this fruit are liigWy esti- mated ill Britain, where the}^ are cultivated in great perfec-' lion. Benies have been known to weigh from one to two ounces, which have been grown to tl>e circumference of eight inches and upward. It m.ay be gratifying to the lovers of this excellent fruit to be informed that some of the best kinds are attainable here. The late Jesse Duel, Esq., of Albany, informed us, in the Albany Argus, of June 23, 1830, that he had grown the Downton, (a variety of the Chili, crossed by Mr, Knight,) two years in succession, 4x inches in circumference. He said, that " he picked a pailful that morning of the Methven Scarlet Strawberry, which had an average circumference of three inches each. Several mea- sured four Inches, and one four and a quarter inches. Sixty- three, divested of the calyx, weighed a pound, which is a trifle more than four to the ounce." Several of the choicest kinds have been lately transplanted from the London Socie- ty's Garden into the American Nurseries, and some fine native seedlings have been lately propagated, which will bear comparison with many of the best foreign varieties. WALNUT NoYER, Juglans, From the circumstance of ourhaving an abundance of the fruit, from the many species of this genns of trees growing spontaneously around us, it is presumed that the culture of the Juglans vegia, commonly called English Walnut, or Madeira Nut, has been neglected by many of our citizens. It is a native of Persia, and is cultivated in France, England, and in other parts of Europe, both as a fruit and timber tree. The fruit, in England, is ranch used in a green state for pickling, and also as an adulteration of soy sauce. In France, an oil, which supplies the place of that of Almonds, WALNUT. 141 is made from the kernel. In Spain, they strew the gratings of old and hard nuis, first peeled, into thuir tarts and other meats. The leaves strewed on the ground, and left there, annoy moles, or macerated in warm water, afford a liquor which will destroy them. The unripe fruit is used in medi- cine for the purpose of destroying worms in the human body. Pliny says, "the more Walnuts one eats, with the more ease will he drive worms out of the stomach." The timber is considered lighter, in proportion to its strength and elasticity, than any other, and therefore com- monly used in Englund for gun stocks. It is used in cabi- net work in most parts of Europe ; the young timber is allowed to make the finest coloured work, but the old to be finest variegated for ornament. When propagated for tim- ber, the nut is sown ; but when fruit is the object, inarching from the branches of fruit - bearing trees is preferable. Bud- ding is also practised by some ; the buds succeed best when taken from the base of the annual shoots ; ordinary sized buds from the upper part of such shoots generally fail. Walnut trees that have not been grafted or budded, may be induced to produce blossoms by ringing the bark, that is, cutting out a ^treak of the bark around the body or main branches of the tree. Walnut trees seldom yield much fruit until fifteen or twenty years old ; it is produced on the extremities of the preceding year's shoots. The trees should stand forty or fifty feet apart, and they may be permitted to branch out in their natural order. They need but little pruning, merely to regulate any casual disorderly growth, to reduce over-extended branches, and to prune up the low stragglers. Lest any of our native Walnuts should be neglected or abandoned by any, I annex, a description of the different kinds : Juolcins catharticus, is known under the name of Butter , nut, Oilnut, and white Walnut; these nuts are used by the Indianls as a medicine. 142 WALNUT. Juglans nigra, the black Walnut, is a tree of large size ; its fruit is known to be excellent. Juglans olivceformis, Pecan, or Illinois nut, is delicious. The nuts of Juglans sulcata, which is called thick shell bark, Hickory, and Springfield, and Gloucester nut, are large and well-tasted. The shell bark Hickory, shag bark, or scaly bark Hickory, Juglans alba, is so called on account of its bark, which is torn lengthwise in long loose strips, as in J. sulcata. The Juglans tormentosa, the Mucker nut, white heart Hickory, or common Hickory, and most of the other kinds enumerated, are worth preserving; or cultivating where there is none, for its timber for mechanical purposes ; and tliat of the Juglans glabra, or Hog nut, is useful for brooms, &c 143 CALENDAR AND INDEX JANUARY. The clear icicle shines in the sun's faint beam, Congealed is the river, the lake, and the stream, The trees are all leafless, while sullen winds roar, And Nature benumbed, seems her fate to deplore. As the weather at this season of the year is generally unfavourable to any employment in the Orchard or Fruit Garden, I cannot occupy a few pages more appropriately than in directing the reader's attention to subjects connected with improvements in the several species and varieties of Fruits ; for it must be admitted that there is no kind of fruit, however delicious, that may not be deteriorated, or however worthless, that may not be ameliorated, by particu- lar modes of management; so that after a given variety shall have been created, its merits may be either elicited or destroyed by the cultivator. In this place those practices only need be considered that tend to improvement. It is an indubitable fact, that all our fruits, without excep- tion, have been so much ameliorated by various circum- stances, that they no longer bear any resemblance in respect of quality to their original. Who, for instance, would recognize the wild parent of the Green Gage Plum in the austere Sloe, or that of the delicious Pippin Apples in the worthless acid Crab ] Or, what resemblance can be traced between our famous Beurre Pears, whose flesh is so succu- lent, lich and melting, and that hard, stony, astringent fruit, which even birds and animals refuse to eat 1 Yet these are undoubted cases of improvement, resulting from time and skill patiently and constantly in action. But it would be of little service to mankind that the quality of any fruit should le improved, unless we adopt some efficient and certain 141 CALENDAR AND INDEX. mode of multip.iyiiig the individuals when obtained Hence there are two great objects which the cultivator should aim at, viz ^^melioration and Propagation. In planting seed for the purpose of procuring improved varieties, care should be taken not only that the seed be selected from the finest existing kinds, but also that the most handsome, the largest, and the most perfectly ripened specimens should be those that supply the seed. A seedling plant will always partake more or less of the character of its parent, the qualities of which are concentrated in the embryo, when it has arrived at full maturity. As this sub- ject has been already discussed in the second part of this work, page 133, I shall direct the reader's attention to the operation of Cross Fej-tiiization. This is effected by the action of the pollen of one plant upon the stigma of another. The nature of this action is highly curious. Pollen consists of extremely minute hollow balls or bodies ; their cavity is filled with fluid, in which swim particles of a figure varying from spherical to oblong, and having an apparently spontaneous motion. The stigma is composed of veiy lax tissue, the intercellular passages of which have a greater diameter than the moving particles of the pollen. When a gi^ain of pollen comes in contact with the stigma, it bursts, and discharges its contents among the lax tissue upon which it has fallen. The moving particles descend through the tissue of the style, until one, or some- times more, of them finds its way, by routes especially des- tined by nature for this service, into a little opening in the integuments of the ovulum or young seed. Once deposited there, the particle swells, increases gradually in size, sepa- lates into radicle and cotyledons, and finally becomes the embryo, — the part which is to give birth, when the seed is sown, to a new individual. Such being the mode in which the pollen influences the stigma, and subsequently the seed, a practical consequence of great importance necessarily fol- lows, viz., that in all cases of cross fertilization, the new CALENDAR AND INDEX. 145 variety will take chiefly after its pollinifeious or male parent ; and that at the same time it will acquire some of the constitutional peculiarities of its mother. Thus the male parent of the Downton Strawberry was the Old Black, the female a kind of Scarlet. In Coe's Golden Drop Plum, the father was the Yellow Magnum Bonum, the mother the Green Gage ; and in the Elton Cherry, the White Heart was the male parent, and the Graffion the female. The limits within which experiments of this kind must be confined are, however, narrow. It seems that cross fertili- zation will not take place at all, or very rarely, between dif- ferent species, unless these sjjecies are nearly related to each other : and that the offspring of two distinct species is itself sterile, or if it possesses the power of multiplying itself by seed, its progeny returns back to the state of one or other of its parents. Hence it seldom or never has happened that domesticated fruits have had such an origin. We have no varieties raised between the Apple and the Pear, or the Plum and Cherry, or the Gooseberry and the Currant. On the other hand, new varieties obtained by the intermixture of two pre-existing varieties are not less prolific, but, on the contrary, often more so than either of their parents : wit- ness the numerous sorts of Flemish Pears which have been i-aised by cross fertilization from bad bearers, within the last thirty years, and which are the most prolific trees with which gardeners are acquainted ; witness also Mr. Knight's Cherries, raised between the May Duke and the Graffion, and the Coe's Plum already mentioned. It is therefore to the intermixture of the most valuable existing varieties of fruit that gardeners should trust for the amelioration of their stock. By this operation the Pears that are in eating in the spring have been rendered as delicious and as fertile as those of the autumn ; and there is no apparent reason why those very early, but worthless sorts, such as the Muscat Robert, which, usher in the season of Pears, should not be brought to a similar state of perfection. 146 CALENDAR AND L\DEX. Lindley recommends the operation of cross fertilization to be performed early in the morning of a dry day ; about sun-rise is a good time to begin, and before the blossom is entirely expanded ; the pollen being at that time humid, is closely attached to the anthers. The blossoms must be care- lully opened and the anthers extracted by delicate scissors, care being taken not to wound the filaments or any other part of the flower. This being done, the matured pollen fr(jm another variety must be carefully placed on the blossom which it is intended to fertilize, and from which the anthers have been extracted ; and this operation must be repeated twice or three times in the course of the day. By shaking the blossoms over a sheet of white paper, the time when it is perfectly matured will be ascertained. It is necessary to protect the prepared blossom from bees and other insects with thin book-muslin, or gauze, till a swelling is perceived in the germ. When the process has been successful, the pollen which has been placed on the stigma becomes so attached that it cannot be removed with a hair pencil ; it changes form and colour, and soon disappears, and the blos- som will soon wither and fade ; but when the process has been imperfect, the pollen is easily detached from the stig- ma, its appearance is unaltered, aud it remains visible with the duration of the flower, which will continue a long time. For further information on these subjects, see Outlines of the First Principles of Horticulture, pages 120 to 140 of the second part of this work. CLAENDAR AND INDEX. 147 FEBRUARY. Without 'tis a desert, too bleak for a ram, Within we have one — merely Apples and Janit Preserved for the season, with skill and with care. By the hands of the thrifty, the good, and the fair ! As the season for pruning fruit trees and vines com- mences in the various parts of our country at different periods, according to the climate, I w^ould submit a few general remarks on the subject, vs^ith a view to prepare the gardener for the performance of the work in a skilful man- ner, and at the proper season ; for be it remembered that untimely or injudicious pruning may produce injury instead of benefit, and in many cases defeat the real object of the operation. Having given ample directions for the cultivation of the various species of fruit, I would recommend the novice to peruse every article before he enters upon the work of the garden ; he will there discover that no single rule will apply to every kind of fruit ; Jirst, because the mode of bearing is different in almost every distinct species ; secondly, because the sap rises earlier and continues longer in the branches of some species than in others; and thirdly, because some trees, as the Plum for instance, is apt to gum, if pruned too soon in the season, and the grape vine to bleed if delayed too long. For the above, and other reasons that may be given, the gardener should examine all his fruit trees fre- quently in this month, with his implements at hand, and if circumstances will not admit of a general pruning, he may cut off dead branches, and clear trees from moss and canker, also search for the nests of insects, and destroy them while in a torpid state. This will assist the natural efforts of the trees, in casting off the crude and undigested juices, which if confined in them will in a short time destroy them, or ecrme of their branches. As soon as the severity of the winter is over, the hardy 148 CALENDAR AND INDEX. and half hardy grape-vines should be judiciously pruned, by cutting out old branches which produced fruit the preceding year, as well as all superfluous and weak young shoots, leaving the strong summer shoots for bearers the coming season, which should be judiciously trained as recommended in articles, pages 21 and 72. In pruning all desciiptions of trees, some general rules may be observed. In cutting out defective branches, prune close to the healthy wood, and also shorten such shoots as have been injured by the winter, to the full extent, or even a few inches beyond, where damage has been sus- tained. In pruning healthy young trees the limbs should not be too closely pruned, because this would occasion more lateral shoots to put forth than is beneficial to the tree ; which, if not rubbed off in the summer, while quite young, and p,s it were herbaceous, they will form crowded branches, which may not yield good fruit. In doing this disbudding, how- ever, care must be taken to leave shoots in a suitable direc- tion, sufficient for the formation of an open and handsome head to the tree, according to its kind. It may be observed, farther, that in the event of young trees, taken from the nursery, being deficient in fibrous roots, as is sometimes the case, close pruning may be neces- sary to maintain a proper equilibrium between the roots and the head, but it should* be borne in mind, that foliage is as essential to the maintenance of the roots, as roots are neces- sary to the promotion of the growth of the head ; because the secretion of plants being formed in leaves, it follows that secretions cannot take place if leaf buds are destroyed. As vegetation makes rapid progress in our climate after the frost is out of the ground, the gardener should employ himself in unfavourable weather, in providing implements and materials for the performance of the work of the gar- den every fine day, in order that his pruning and planting may be done before the too rapid advance of the sap. CALENDAR ANfr INDEX. 149 By such management, he' will not only promote the wel- fare of his fruit garden, but will save himself much anxiety and labour as the season progresses. For some appropriate hints, relative to the employment of this month, see the Calendar for January and February, in the first part of this work, pages 148 and 149, also page 53 of the second part, and pages 21 and 34 of the third part. Toward the latter end of this month, it will be time to prune and train grape vines in many situations. Provide shreds or strips of woollen cloth about half an inch wide, or list from broad cloth, which is still better ; also small sharp- pointed nails to use in training vines and such fruit-trees as require training. If any removals are contemplated, or if fresh trees or vines are required, arrangements should be made to have them planted as soon as the ground can be brought into good condition. See pages from 9 to 11, also pages 93, 101 to 104. If the kernels of the Apple, Pear, and Quince, and the pits of the Apricot, Cherry, Peach, and Plum were not planted last autumn, as directed, let it be done as soon as the earth can be brought into tillable condition, because exposure to fi'ost is essential to their vegetating. MARCH. The Gard'ner at work, ere the birds pipe a tune, Each fruit-tree inspects, then commences to prune ; The insects destroying, on branches or root, That injure the blossom, or live in the fruit. If the weather be mild this month, considerable work may be done in the fruit garden and orchard, before the ground can be brought into suitable condition for ploughing, digging, or planting. Prune grape vines early in this month, if not done last month, but withhold the knife until you have surveyed the 150 CALENDAR AND INDEX. plant, and selected a full supply of the last summer shoots at regular distances from each other, for bearers the coming summer ; cut out the superabundant, with most of the last year's bearers, and naked wood. Prune so that a young shoot will terminate each branch, and shorten the reserved shoots ; the smallest to three or four joints, and the strong ones to ten or twelve. Fasten the vines to trellises as soon as pruned, with list, or shreds of woollen cloth, arranging the general branches from ten to twelve inches' distance, more or less, according to the size of the vines and space allotted for them to grow in. Preserve all strong shoots to make cuttings with, to be planted next month, which v\dll produce vines fit to set out next year. See Observations on Training and Pruning, page 21 ; also, article Grape Vine, 72 to 88. Prune Apple trees, 38; Cherry, 52; Pear, 112; Quince, 132; also, Currant bushes, 59; Gooseberry, 71; cutting out all crowded branches, worn-out bearers, and decayed wood. If not done in the autumn, plantations may be made this month of all the above species. Cut out and destroy all the old stems of Raspberry shrubs, reserving three or four of the strongest young shoots on each stool ; shorten them at the top, and take away all others, the strongest of which may be transplanted to form a new bed. Lay the trailing varieties for propagation, 134. In transplanting trees, care should be taken that the col- lar, or that part from which emanate the main roots, be not inserted too deep in the soil, as this injures the bark, and, consequently, impedes the natural circulation of the juices. A medium sized tree may be planted one inch deeper than it was in the nursery bed, and the largest should not exceed two or three inches, 9, 93, 101 and 125. Plant cuttings and suckers of Gooseberries and Currants, also, of such fruit trees as produce them, in order to raise stocks to bud and graft upon ; fruit stones and kernels may also be planted for the same purpose. Young trees, shrubs, and vines may be obtained at publin CALENDitR AND INDEX. 151 nurseries, in different stages of growth, suited for general planting; and others sufficiently advanced for immediate bearers ; these should be carefully taken up, and replanted. For full information on this subject, the reader is referred to the article, *0n the Choice of Fruit Trees in the Nursery,* page 32. Toward the end of the month is a good time to prepare for the cultivation of Cranberries ; they thrive best in a wet soil, but will grow on almost any land, by giving it a top- dressing of peat, bog, or swamp earth. As soon as such ground can be brought into tillable condition, get plants that were pioduced from layers of the last season, and set them out in rows about two feet apart ; they will soon cover the ground by their runners, which, on being layed, will produce an abundance of plants well adapted for additional plantations in succeeding years. See page 57. Provide Cedar or Chestnut stakes for the purpose of driving into the ground, to protect newly planted trees from injury by the wind. APRIL. No advocate he for a long morning nap, Waking early, he plants ere the rise of the sap ; Whilst glee and good humour enliven his face, More happy, by far, than his Lordship or Grace. Finish pruning hardy fruit trees the early part of thiq month; also Apricot, 47; Almond, 51; Fig, 63; Mulberry, 90; Nectarine, 94; Peach, 104; Plum, 125; not forgetting such trees, vines, and shrubs as may have been left undone last month. At the same time manure and dig the ground around every fruit tree that requires it. Prepare the ground for planting, by diggir g, trenching, and manuring, either generally, or in such particular places as are allotted for the trees to be planted in, page 9. 152 CALENDAR AND INDEX. This is the most proper season for planting the Apricot, Almond, Fig, Grape, Mulberry, Nectarine, Peach, and all such fruit trees, vines, or shrubs as originated in warm cli- mates. Apple, Cherry, Pear, Plum, Quince and other hardy fruit trees, may also be planted with safety early in this month; but autumn is considered the most favourable season for planting all trees, vines, or shrubs of northern latitude, 10, 93, 101 and 125. Those who have a variety of soil should accommodate all the varied kinds of fruit to that which has been proved to be the best adapted to its culture; and due attention should be paid to situation and aspect, in planting a fruit gaiden o orchard, 12. Use means to destroy insects while in a torpid state, to prevent their spreading, and also the larvae of insects ; direc- tions for which will be found in the article headed, * Obser- vations on Insects, and Diseases to which Fruit Trees are liable,' 13. Grafting may be performed on fruit trees in general, 27; prune and plant Currant bushes, 59; Filbert, 65; Goose- berry, 70; Raspberry, 134. Plant cuttings and suckers from these shrubs; also of such trees as produce them, in order to get a supply of stocks to bud and graft upon, as well as some for beaiing. Fruit stones and kernels of various kinds may be planted for the same purpose. This is a good season to plant cuttings of Grape Vines, and the vine may also be propagated by layers, that is, by bending a young shoot down into the earth a few inches, and pinning it down with a forked stick. The top may be tied to a small stake, to keep it perpendicular; 76 and 81. The tender vines that were laid down in autumn, should be taken up, am" fastened to trellises or stakes. Uncover aid raise up the Antwerp and other tender varieties of the Raspberry, and prune them, before the buds shoot, at the same time cultivate the ground around them, and drive in stakes for their support. In ordei to obtain a CALENDAR AXD lA'UEX. 153 good supply of Raspberries in the autumn, cut down some of the twice bearing varieties close to the ground, which will occasion strong suckers to shoot up, that will yield an abun- dant crop of fruit at a season when other varieties are not attainable, 134. Strawberry beds that were protected with leaves or litter through the winter, should be uncovered, and the plants carefully cultivated ; some lay straw over their beds, an inch or two thick, and set fire to it, 137. As the warm weather progresses, the gardener should be on the alert, in order to conquer the various kinds of insects. Burn damp litter, stubble, leaves, weeds, &c., near fruit trees, and sow the ashes over the ground, 18 and 91. MAY. The Gooseberry green the first fruit of the year, In pudding or pie, affords exquisite cheer, But e'en should the season their pleasure forefend, In such a dilemma, green Rhubarb's a friend. Finish planting trees, vines, and shrubs as early in this month as possible ; those planted last month should be kept watered in dry weather, and stakes should be applied to such as may be exposed to the wind, 93, 101 and 125. Finish grafting early in this month. Apples, Pears, and other late-shooting kinds may still succeed, 27. Strawberry beds may l^e made early in this month, and if the transplanting is well done, and the plants frequently watered, they will produce some fruit this year, and a plen- tiful supply the next season. Hovey's American Seedling is worthy a place in every good collection for its productive- ness, and the superiority of its fiuit. The Methven Scarlet, and Mulberry or Pine, are large and yield plentifully. Kean's Seedling, and also the Downton, are of superior fla^ your. The Elton Seedling, Southborough Seedling, Myatt'a 151 CALENDAR AND INDES. Seedling, and Bishop's Orange, are in great reput-e where cultivated. The old Scarlet, being one of the earliest, should not be forgotten. The Wood and thie Alpine Straw- berry will produce fine fruit from seed sown in the spring. For names of other varieties, mode of planting, &c., see article, page 136. If frost prevail when fruit trees are in blossom, those trained on trellises, or against walls and fences, may be pro- tected by hanging matting or sheets of tow cloth over them; some defend them by sticking bunches of evergreens be- tween the branches, as cedar, laurel, pine, &c. The object in doing this, is not so much to keep out the frost, as to break off the sun's rays in the morning after a frosty night, because the sudden transition from cold to heat does more injury than the cold itself. Propagate Fig trees by layers, cuttings, suckers, and by grafting, 62. If any webs or larvae of insects appear on the leaves of fruit trees and vines, pluck off and destroy such leaves before the insects become quickened, which may be a means of preventing any depredation to the advancing leaves and buds. The trees of Plum and other stone fruit are very apt to gum and canker at this season of the year : in such cases the defective parts should be pruned closely off, and whale oil soap applied to the wound. A little soot also should be rubbed on while wet. In large fruit gardens and or- chards, means should be used to destroy insects by fumiga- tion, washing, &c. For various remedies, see Observations on Insects, and Diseases to which Fruit Trees are liable, page 13; see, also, article page 30. Divest young budded and grafted trees of all shoots from the stocks, below the bud or graft, as they appear; also rub off ail useless buds in early-shooting wall trees, as Nectarine, Apricots, &c., 48. To protect Gooseberries and other fruits from mildews sprinkle the leaves with soap-suds ; and while they are wet, CALENDAR AND INDEX. 155 BOW sulphur lightly over them. This may be done two or three times a week if necessary, as it is better to use a little of the ingredients frequently, than too much at once. A solution made of saltpetre and stone lime is also a good remedy ; but it must be used with caution. See pages 14 and 71. JUNE. The C^erry, the Currant, and Strawberry red, To the rich and the poor their refreshment have shed ; Pomona has scatter'd her blessings abroad, The full-bearing branches bend down with their load. The principal business of this month in the fruit garden is summer pruning, which is generally performed with the finger and thumb, by detaching all superfluous shoots and buds ; and also to thin the young fruit of Apricot, Nectarine, and other choice trained trees, where it sets too thick or in clusters. The Apricots, so thinned off, and the first princi- pal green fruit, will make excellent pies and tarts. See pages 48 and 92. Cherry trees of the finest sorts may be defended from birds, with nets, particularly those trained as espaliers, 52. Currant and Gooseberry shrubs of choice late varieties, trained as espaliers or standards, if very crowded with shoots of the year, should be pruned, and the Gooseberry fruit thinned, to promote its growth and ripening in full pe» fection, 59 and 71. All trees on espaliers require attention; cut off such superfluous shoots as are not required to be trained in, leaving well-situated middle-sized shoots to supply the place of any old branches that it may be thought necessary to znt away, 23. Grape Vines should be looked over every week. Cut off all the tendrils and useless young shoots, and stop the shoots before the bunches of fruit. Train up the shoots for bear- 156 CALENDAR AND INDEX. ing next season, and to a proper length, before you stop them, 86. Newly planted trees shoiald be watered in dry hot wea- ther ; an occasional hoeing around them will also be bene iicia], but care must be taken not to injure the roots. The tiained trees and espaliers should be examined fre- quently, and cleared of dead leaves and insects; which can be done by the hand, with very little trouble. For the destruction of Rose Bugs on Grape Vines and Fruit Trees, see article Grape, page 84. Those who have plenty of StrawbeiTy beds, may, by mowing the tops from some of them while they are in blos- som, obtain a supply of fruit at a season when Strawbenies are scarce. The beds will require to be hoed, and watered in dry weather, 136 and 137. JULY. The Margaret Apple, the pride of our clime. With the Apricot, Raspberry, true to their time. Are pleasant companions, as summer e'er met, Though others, as welcome, are coming on yet Thin the fruit of Apricots, which will be good for pies anu tarts; thin Nectarines; also such Peaches and other fruits as may be desired in full perfection, 48 and 92. Defend choice fruit from birds and insects, such as wasps, flies, &c.; the birds may be kept off by nets, and the insects may be decoyed and drowned, by placing phials of strong liquor, honey, or sugared water near the fruit. If annoyed with ants, place cuttings of reed, hollowed elder or anything of a tube-like kind, in which they will harbour, and may be destroyed by dipping the tubes in hot water. Ef mildew appear on Grape Vines, syringe them with water, in which a small quantity of saltpetre and stone lime has been infused, (it need not be over strong.) _ To prevent CALENDAR AND INDEX. 157 any injurious effects from the lime, the vines may be syr- inged alternately with the liquid and pure water, each two or three times a week. A little sulphur dusted over while the leaves are wet is also a good remedy, 14. Look over your trained Fruit Trees and Grape Vines; stop the shoots before the bunches of fruit, and train up such shoots as are reserved for bearing next year. Nip off curled and dead leaves, and destroy insects, 22 and 86. Fig Trees against fences or on trellises will require at- tention J train up as many young shoots as will be required for bearers next year, and if the leaves are thick, take some off, with a view to expose the fruit to the influence of the Bun, which is essential to its ripening with good flavour, 62. Toward the end of this month is the proper season for budding the Nectarine, Peach, Plum, and other species of stone fruit. The Peach stock is often budded when only a year old, but the Plum stock is generally kept in the nursery two or three years 25. Apple and Pear stocks may be budded when two or three years old, but those fruits are generally propagated by graft- ing early in the spring. A judicious pruning of Peach, Nectarine, and other kinds of young trees is necessary at this season. To prevent the long, straggling growth of limbs which are frequently bare of shoots for some distance from the body of the tree, such limbs should be shortened, which will cause the production of lateral shoots. An annual summer pruning is essential to the well being of a tree, as by shortening the wood of the preceding year's growth, a symmetrical tree containing a good supply of bearing wood may be formed. By this treat ment the longevity of a tree will be promoted, provided the work is done with judgment and care, so as not to render the tree impervious to the influence of the sun and air ; for, be it remembered, that the head of a tree must always be kept moderately open, for the purposes of giving the fruit the best possible chance of ripening perfectly, 21, 34 and 48. 158 CALENDAR AND INDEX. AUGUST. The Peach, plump and ripe, brings us excellent fare, Let the Nectarine, too, in this eulogy share — Their flavour how grateful — their juices how fine, TTnequall'd in taste by the fruit of the vine. Finish all that remains to be done of summer pruning of all trained fruit trees and vines, as in the last two months ; destroy all irregular and unnecessary after-shoots, and train in a requisite supply of well-situated shoots, for bearers next year, 48 and 86. Examine the fruit trees that were inoculated last month, and wherever a bud has failed, insert another upon the smooth part of the bark. Budding generally succeeds well if done by the middle of this month, 26. Keep Raspberry beds clear of all straggling suckers ; tie up such shoots as are adapted for next year's bearers to neat stakes, and keep the ground clear of weeds, 134. Strawberry beds should be kept clear of weeds, and the runners may be taken from some kinds to make new planta- tions with, 137. If dry weather prevail, as is generally the case at this sea- son, hoe frequently between such young trees, shrubs, &c., in the nursery beds, as are well rooted ; and water those which were recently transplanted. As numerous species of insects are engendered by the excessive heat which generally prevails at this season of the year, efforts should be made to destroy them. By a general search every morning and evening, the increase of some species may be checked, and by perseverance, they may be totally eradicated. See pages from 18 to 21 of the first part, and pages 13, 30, 84 and 156 of the third part, for directions how to proceed. Many of those reptiles that take up their abode in the earth may be annoyed by frequent sowings of compost over the surface of the land. The various kinds of bitter and CALENDAR Ai\D INDEX. 159 acrid substances recommended in the chapter containing * Observations on Insects and the Diseases of Fruit Trees,' page 13, are not only adapted to the destruction of insects, but the use of them in this way, will produce an incalcula- ble benefit to the land, and in many cases preclude the necessity of using any other manure. The ingredients alluded to consist of ashes, charcoal dust, plaster of Paris, tobacco dust, lime, salt, soot, pepper, pot- ash, saltpetre, snuff, and sulphur. The proportions may be as follows : Of the first four articles, half a bushel of each ; of the next three, a peck of each ; and of the last five, say one pound of each ; which will make together three bushels of compost. As all land possesses inorganic matter, which contains more or less of the elements comprised in the above reme- dies, and as some land contains more of one element than another, a judicious choice may be made from the above list, with a view to suit all the various kinds of soil ; thus, in locations open to sea breezes, which replenish the earth with salt, that article may be dispensed with, and another substituted ; and on land which is not susceptible of being improved by lime, perhaps the salt may be beneficial ; but it is presumed that in most cases a compost made of all, or as many of the different articles as are attainable, would produce a lasting benefit to land in general, by sowing, say at the rate of a bushel per acre, once a week, at those sea- sons of the year when it will avail most in the destruction of reptiles and insects; and as the primary object of using the compost is to prevent our fruits from being destroyed, it would prove most effectual if sown out of a wagon, from which, in passing between the trees, the leaves could be dusted. See pages 19, 89 and 104, of the first part. 160 CALENDAR AND INDEX. SEPTEMBER. The Peach and the Pear tree have still ample store, And the Plum, most inviting, " makes urchins adore ;** A bountiful feast is spread over the land, For great is the Giver, unsparing His hand. Plantations of Strawberries may be made this month, either with runners or seedling plants, 137. Protect your Grapes and other fruit from wasps and other insects ; either decoy them with honey or sugared water, or hang nets over the fruit ; some take the trouble of putting the bunches into crape or paper bags. Grape Vines and espalier trees in general should be attended to, as directed in the previous summer months ; by depriving them of all useless shoots and suckers, training in those branches intended for the next year's bearers, and destroying the eggs of insects, curled leaves, &c., 85. Stone fruit, which will now be continually ripening, should be gathered while in full perfection; and not suffered to get over-ripe, so as to lose its peculiar flavour. Ground allotted for the planting of fruit trees and vines the coming autumn, should be prepared this month, by dig- ging, trenching, and manuring, wheio necessary, 8. With a view to conquer the various kinds of insects and reptiles, persevere in the use of the remedies recommended last month. Gather up all fruit which falls from the trees, or turn geese enough into the orchard to eat it up, by which means the reptiles and their food are devoured at once. Hogs are the best scavengers, but they are too apt to do injury by rooting; they may, however, be let into the orchard a few hours each day, and watched, 13 and 124. Besides the ingredients already recommended, there are others which may be used in various ways. Some may be dissolved in a hogshead allotted for the purpose, which on being kept filled with water, makes a solution well calculated to sprinkle on the leaves of trees, by means of a syringe or CALEND,\U AND INDEX. 161 a poriable garden engine. Others may be prepared of the consistency of paint, and applied to the body and limbs of trees with a brush ; and some may be made into a compo- sition, and used as an ointment at the time of pruning. The articles alluded to are beeswax, burdock leaves, cow dung, decoctions of elder, lamp-black, ley, soap-suds, soft-soap, tar, tallow, turpentine, urine, vinegar, walnut leaves, and whale oil soap, to which may be added such of the dry ma- terials in our previous list as are dissoluble. See page 18 of the first part, and page 30 of the third part. If any of my readers, from the prevailing prejudices alluded to in page 113, should feel disposed to abandon or root up any of the fruit trees which have been nurtured and esteemed by their forefathers, they are recommended before' doing so to apply some of the preceding remedies, and also to follow the advice given in chapter the 13th and verse the 8th of St. Luke's Gospel, in reference to the barren fig tree, namely, "dig about it, and dung it." If after this, it should be necessary to "cut it down," get some scions of the same varieties from vigorous and healthy trees, and. in-giafL them on stocks, carefully raised, by which means the old fruits will have the same chance as the new varieties ; but it will be generally admitted that a new broom sweeps clean, and that old things in general are too apt to be neglected. I would here avail myself of the opportunity of remarking, that so strong is the propensity of some persons to adopt novel- ties, that they often abandon some of the best productions of the garden in order to find room for other plants, merely because they are new, and which they cultivate with pecu- liar care ; whereas, if the same attention was bestowed on the old inmates of their garden, they would prove the most worthy of being ciltivated and perpetuated. 16S; CAT, END A R AND INDEX. OCTOBER. Oh Bacchus ! thy Grapes now in bunches hang dowa ; Some press them too freely their " sorrows to drown ;'* Let " Temperance in all things " be ever our guide — No evil can flow from the generous tide ! Prepare the ground for planting all kinds of hard} frui? trees this month, by digging, trenching, and manuring, 8. Gather such varieties of Apples and Pears as are in full growth, both of autumn-eating and winter-keeping kinds ; do it on dry days ; let the keeping sorts lay in heaps, to dis- charge their redundant moisture ; after which convey them to a room adapted for preserving them through the winter ; lay each kind separate, and cover them up with dry straw, a foot or more in thickness, according to the warmness of the room, which will preserve them in good order. Prune Currant and Gooseberry bushes ; make new plan- tations, and plant cuttings from these shrubs, prepared as directed in pages 59 and 70. Plant the stones of Cherry, Peach, Plum, &c., in drills about two inches deep, for the purpose of raising stocks and for new varieties ; and in temperate climates, kernels of Apple, Pear, Quince, &c., may be sewn in drills about an inch deep for the same purpose. Plant, also, cuttings of hardy trees, suckers of Filberts, &c., 38 and 62. Strawberry beds which were planted last month should De kept free from weeds, and if dry weather prevails, they should be occasionally watered, 136. Plantings of hardy trees may be commenced toward the end of this month, or soon after the leaves show indications of decay, whether fallen or not, 10. Toward the end of this month, or early in the next, all the tender shrubs and vines must be protected, by laying them down and covering them with earth, or by entwining straw or matting around them, 63, 80 and 135. In gathering grapes for the dessert fee careful not to bruise them or disturb the vine ; to avoid which cut off each bunch with a pair of small scissors. CALENDAR AND INDEX. 163 NOVEMBER. And now we've arrived near the close of the year^ Winter Apples and Cranberries bring up the rear} All-are good of their kind, and we freely declare, Not one of the Fruits we would willingly spare. Apple, Pear, Plum, Cherry, Chestnut, Mulbeny, Quince, Walnut, and other hardy fruit trees may now be planted ; use caution not to injure them in taking up or removing them; let holes be dug somewhat larger than is sufficient to admit the roots in their natural position, and of sufficient depth to allow of some good rich compost or pulverized earth to be thrown in before the trees are planted. See pages 9, 34, 103 and 125, and read the article headed * Observations on the Choice of Fruit Trees in the Nursery,' page 32. Finish gathering late varieties of Apples, Pears, Grapes, &€.; do it in dry weather, and stow them away out of the reach of frost, as recommended last month. Cranberry, Currant, Filbert, Gooseberry, and Raspberry shrubs may be planted this month ; at the same time cut out all crowded branches, superfluous suckers, worn-out bearers, and decayed wood, 58, 60, 65, 70 and 134. Strawberry beds made in August and September, as well as those of greater age, may be covered up with leaves, light manure, salt hay, or other litter. Protect the beds where fruit seeds and cuttings were planted last month, by a covering of light manure, compost, or leaves of trees. Winter pruning may be performed this month on some species of hardy trees, shrubs, vines, &c., and continued at all opportunities throughout the next month, 23. Fig Trees, Tender Grape Vines, as well as the Antwerp and other half-hardy Raspberry Shrubs, must be protected from the effects of frost, which is done by bending them down to the ground and covering them with earth five or six inches, which should be sloped so as to carry off the rain. Some of the trained Vines and Fig Trees may be protected with wickers of straw or matting, 63, 80 and 135. 164 CALENDAR AND INDEX. DECEMBER. Let sober Reflection, the Tiller employ, The sound seeds of Virtue will spring to his joy ; To the Ruler of season's, let gratitude's votce. In His love and His wisdom for ever rejoice. • ♦ ^ If any of the work recommended to be done in the last month was not accomplished, let it be done with all possible despatch this month, as we know not what a day may bring forth. Protect the stems of newly-planted trees. Cover with litter the roots of Grape Vines and Figs against walls, and cover the branches with mats, &c. In temperate climates prune Apple, Pear, Quince, and other hardy fruit trees ; cut out rotten and decaying branches, 23 and 63. To destroy insects on the fruit trees, and prevent them from creeping up and breeding on them, do as follows : — Take a strong knife with a sharp point, and a sharp hook- like iron made for the purpose ; with these scrape clean off all the moss and outside rough bark, and with the knife pick out or cut away the cankered parts of the bark and wood, in such a slanting manner that water cannot lodge in the sides of the stem of the trees. Having cleared the trees in this way, make up a mixture of lime, soot, and sulphur; put these ingredients into a pot or tub, pour boiling water upon them, and with a stick stir and mix them well together When this strong mixture becomes cold, and about the thickness of white-wash, take a brush, dip it in the mixture, and apply it to the stems and large branches of the trees, dabbing it well into the hollow parts of the bark. The pruning of hardy fruit trees and hardy shrubs may be performed at all favourable opportunities through the winter, 21 to 24. For farther information on the winter manaj^ement oi Fruit Trees, the reader is referred to the articles cofximenc ing pages 7, 13, 21, 30 and 32. '.^&.i/^mm nm.. mf^m.^i^, *?Si«!«fl!««jft«i§i»l ilSfFWl I' jni(K^/>^ .SlP^^^^:iiPapfP^'2§H:' a-^.Pil?? «i:aiPI^«?ii« SSIk'.K^C Uift&AAA iftjftS ^ww^PiiS ^mm&M^ A,:mM ^^mmmm. ^mm^ X'ks^iM 'fiiSil A.'/i'a/^ LIBRARY OF CONGRESS ODDDT17D'=5E3