Imiiii'i'k-': 0^ s U ^^^-. m ■/.\' i"-^,^ : %^^^" -'Mm \>.^" 'J 'M^S^. DOWNING'S WORKS. DOWNING'S Fruits and Fruit Trees op America. Revised, with large additions, by Chas. Downing. " T7ie Micydopedia of Fruits.'' 1 vol. 8vo. 1,122 pages, - -$4.00 Ditto Ditto bound in Two Parts : Part One — containing Apples, Cherries, Currants, &c. 1 vol. 8vo, clo., 2.50 Part Two — containing Grapes, Pears, Plnms, &c., ------ 2.50 DOWNING'S Selected Fruits for the Garden and Market, with over 400 illustrations. 12mo, cloth, - - 2.50 Ditto Ditto bound in Two Parts : Part One — containing Apples, Cherries, Cun-ants,&o. 1 vol. 12mo, clo., 1.50 Part Two — containing Grapes, Pears, Plums, &c. 1 vol. 12mo, cloth, 1.50 DOWNING'S Fruit and Fruit Trees of America. Original revised edition. 12nio, cloth, 2.00 DOWNING'S Loudon's Ladies' Flower Garden. 1 vol. 12mo, cloth, 2.00 DOWNING'S Lindley's Horticulture. 1vol. 12mo, clo., 2.00 DOWNING'S Wightwick's Hints to Architects. 8vo, cloth, 2.00 DOWNING'S Cottage Residences, with Gardens and Grounds. 1 vol. 8vo, 3.00 DOWNING'S Landscape Gardening. Last edition. 8vo, clo., 6.50 DOWNING'S Country Houses. Last edition. 8vo, cloth, - 6.00 DOWNING'S Rural Essays. Last edition. 8vo, cloth, - - 3. 00 offered at wholesale and retail by JOHN WILEY & SON, 15 ASTOR PLACE, NEW YORK. i^*i^Will he mailed and pre-paid on receipt of the price. SELECTED FBUITS: DOWNING'S FRUITS AND FRUIT-TREES An / OF. AMERICA. WITH SOME NEW VARIETIES: INCLUDING THEIR CULTURE, PROPAaATION, AND MANAGEMENT IN THE GARDEN AND ORCHARD. if CHARLES DOWNING. diln^nitA WITH UPWARDS OF FOUR HUNDRED OUTLINES OF APPLES, CHERRIES, GRAPES, PLUMS, PEARS, &c. NEW YORK: ' JOHN WILEY & SON, 15 ASTOR PLACE. 1871. Entered according to Act of Congress, in the year 1871, by JOHN WILEY, In the Office of the Librarian of Congress, at Washington. 66 The New York Printing Company, 20S ^a 213 E. x-ith Street, New York. PREFACE. The present edition of the Fruits and Fruit-Trees op America has been prepared, at our request, by Mr. Chas. Downing, with a view of meeting the wants and convenience of practical Fruit-gro.wers who wish to cultivate only those varieties which have been tested and approved as very good, or best for general use, or most profitable for market. To these have been added also some new varieties, which are promising. The larger volume, from which this is chiefly taken, has been pronounced by the Hon. Marshall P. Wilder " A Complete Encyclopedia of American Pomology," and as " a work of refei-ence having no equal in this country," and " deserving a place in the library of every Pomologist in America," &c. ; — for general use, however, the present volume will be found a most convenient manual even to those who possess the larger edition. The number of those who appreciate and cultivate fine fruit, for their own use only,* is rajDidly increasing in all parts of the country, and to such also this volume is especially valuable as supplying, in a convenient form, the great desi deratum — a most trustworthy guide in the selection of the choicest fruits of every kind. We commend it to all who need such a work, with the ut- most confidence. The Publishers. June, 1871. CONTENTS. PAGH Pkeface iii CHAPTER I. The Production op New Varieties op Fruit 1 The Van Mons Theory 6 Cross-Breeding 9 CHAPTER II. Remarks on the Duration op the Varieties op Fruit- Treeb 13 CHAPTER III. Propagation of Varieties, Grafting, Budding, Cuttings, Layers, and Suckers 30 CHAPTER IV. Pruning 43 CHAPTER V. Training 50 CHAPTER VI. Transplanting 59 CHAPTER VII. The Position op Fruit-Trees — Soil and Aspect 67 CHAPTER VIII. General Remarks on Insects ''l VI CONTENTS. CHAPTER IX. PAGE The Apple 76 Uses 77 Propagation 79 Soil and Situation 80 Preparing, Planting, and Cultivation of Orchards 81 Pruning 82 Insects 83 Gathering and Keeping the Fruit 88 Cider 90 Varieties, Classification, and Terms used in Describing Apples 91 Descriptive List of Varieties 92 Siberian Crabs and Improved Siberian Apples, with Descrip- tive list 261 Alphabetical Index to Descriptive Lists 653 CHAPTER X. The Almond 265 Uses and Cultivation 265 Descriptive List of Varieties 266 Ornamental Varieties 266 Alphabetical Index to Descriptive List 653 CHAPTER XI. The Apricot 267 Uses, Cultivation 267 Diseases 268 Descriptive List of Varieties 268 Curious or Ornamental Varieties 272 Alphabetical Index to Descriptive List 660 CHAPTER XII. The Berberry 272 Culture 273 The Blackberry 273 Descriptive List of Varieties 274 Alphabetical Index to Descriptive List 661 CHATTER XIII. The Cherry 275 Uses 276 Soil and Situation 277 CONTENTS. Vll PAGE Propagation 278 Cultivation 279 Training and Gathering the Fruit 279 Descriptive List of Varieties : Class I. — Bigarreau and Heart Cherries 280 Class II. — Duke and Morello Cherries 292 Alphabetical Index to Descriptive List 661 CHAPTER XIV. The Currant 298 Uses 298 Propagation and Culture, Insects, and Diseases 299 Descriptive List of Varieties : Class I.— Red and White Currants 300 Class II.— Black Currants 301 Ornamental Varieties 302 Alphabetical Index to Descriptive List 662 CHAPTER XV. The Cranberry 302 Alphabetical Index 662 CHAPTER XVL The Fig 304 Propagation 304 SoU and Culture 305 Descriptive List of Varieties : Class L— Red, Brown, or Purple 306 Class II— White, Green, or Yellow 308 Alphabetical Index to Descriptive List 662 CHAPTER XVII. The Gooseberry 309 Uses 309 Propagation and Cultivation 310 Descriptive List of Varieties 312 American Varieties 314 Alphabetical Index to Descriptive List 663 CHAPTER XVIII. The Grape 315 Uses, Soil 316 nil CONTENTS. PAGE Propagation 317 1. Culture of the Foreign Grape 318 Renewal Training i 319 Culture under Glass without Artificial Heat 320 Culture under Glass with Fire Heat 323 Construction of the Vinery 323 Insects and Diseases 326 Descriptive List of Foreign Grapes 327 2. American Grapes 334 Vineyard Culture 335 Diseases and Insects, Grafting, Keeping 337 Descriptive List of American Grapes 338 Alphabetical Index to Descriptive Lists of Foreign and American Grapes 664 CHAPTER XIX. The Melon 863 Culture 364 Descriptive List of Varieties . . . . » 365 Alphabetical Index to Descriptive List 666 CHAPTER XX The Water-Melon 365 Descriptive List of Varieties 366 Alphabetical Index to Descriptive List 666 CHAPTER XXL The Mulberry 367 Description of Varieties » 368 Alphabetical Index 666 CHAPTER XXIL The Nectarine 369 Culture 369 Descriptive List of Varieties 369 Alphabetical Index to Descriptive List 666 CHAPTER XXIII. Nuts 374 Descriptive List of Varieties 375 Alphabetical Index to Descriptive List 667 CONTENTS. IX CHAPTER XXIV. PAGE The Olive 377 Uses and Value 377 Propagation and Culture 377 Varieties 378 Index to Varieties 668 CHAPTER XXV. The Orange Family 379 Soil and Culture 380 Varieties 380 Lemons 381 The Lime 382 . The Citron 383 The Shaddock 382 Index to Varieties 668 CHAPTER XXVI. The Peach 383 Uses 384 Propagation 385 Soil, and Situation 386 Pruning 387 Insects and Diseases 391 The Yellows 392 Remedy for the Yellows 398 Raising Peaches in Pots 401 Descriptive List of Varieties 404 Curious or Ornamental Varieties 421 Alphabetical Index to Descriptive List 668 CHAPTER XXVII. The Pear 423 General Description 422 Gathering and Keeping the Fruit 424 Propagation 425 Soil, Situation, and Culture 427 Diseases and Insects 428 The Insect Blight. . : 429 The Frozen-sap Blight 480 Varieties 486 Descriptive List of Varieties 440 Alphabetical Index to Descriptive List 670 X CONTENTS. CHAPTER XXVIII. PAGE The Plum 584 Uses 585 Propagation and Culture 587 Soil 587 Insects and Diseases 588 Varieties 593 Descriptive List of Varieties 593 Ornamental Varieties 623 Alphabetical Index to Descriptive List 675 CHAPTER XXIX. The Pomegranate 623 Propagation and Culture 624 Varieties 624 Alphabetical Index to Varieties 678 CHAPTER XXX The Quince 625 Uses 625 Propagation, Soil, and Culture 626 Varieties 626 Alphabetical Index to Varieties 678 CHAPTER XXXI. The Raspberry 629 Uses, Propagation 629 Soil and Culture 6;J0 Varieties 631 Alphabetical Index to Varieties 678 CHAPTER XXXII. The Strawberry 635 Propagation, Soil 636 And Culture 687 Varieties 639 Alpine and Wood Strawberries 646 Hautbois Strawberries 647 Alphabetical Index to Varieties . .' 678 Key to French Names 649 Index to the Different Fruits 653 FRUITS AND FRUIT-TREES. CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT. In our survey of the culture of fruits, let us begin at the beginning. Gradual amelioration, and the skilful practice of the cultivator, have so filled our orchards and gardens with good fruits, that it is necessary now to cast a look back at the types from which these delicious products have sprung. In the tropical zone, amid the surprising luxuriance of vegetation of that great natural hot-house, Nature offers to man, almost without care, the most refreshing, the most de- licious, and the most nutritive fruits. The Plantain and Banana, excellent either raw or cooked, bearing all the year, and producing upon a rood of ground the sustenance of a family ; the refreshing Guava and Sapodilla ; the nutritious Bread-fruit ; such are the natural fruit-trees of those glowing climates. Indolently seated under their shade, and finding a refreshing coolness both from their ever-verdant canopy of leaves, and their juicy fruits, it is not here that we must look for the patient and skilful cultivator. But, in the temperate climates, Nature wears a harsher and sterner aspect. Plains bounded by rocky hills, visited not only by genial warmth and sunshine, but by cold winds and seasons of ice and snow; these are accompanied by sturdy forests, whose outskirts are sprinkled with crabs and wild cherries, and festooned with the clambering branches of the wild grape. These native fruits, which at first offer so little to the eye or the palate, are nevertheless the types of our garden varieties. Destined in these climates to a perpetual struggle with Nature, it is here that we find man ameliorating and transforming her. 2 THE PRODUCTION OF NEW VARIETIES OF FRUIT. Transplanted into a warmer aspect, stimulated by a richer soil, reared from selected seeds, carefully pruned, sheltered, and watched, by slow degrees the sour and bitter crab ex- pands into a Golden Pippin, the wild pear loses its thorns and becomes a Bergamotte or a Beurre, the Almond is de- prived of its bitterness, and the dry and flavorless Peach is at length a tempting and delicious fruit. It is thus only, in the face of obstacles, in a climate where Nature is not prodi- gal of perfections, and in the midst of thorns and sloes, that MAN, THE GARDENER, arisos and forces Nature to yield to his art. These improved sorts of fruit, which man everywhere causes to share his civilization, bear, almost equally with himself, the impress of an existence removed from the natu- ral state. When reared from seeds they always show a ten- dency to return to a wilder form, and it seems only chance when a new seedling is equal to, or surpasses its parent. Re- moved from their natural form, these artificially created sorts are also much more liable to diseases and to decay. From these facts arises the fruit-garden, with its various processes of grafting, budding, and other means of continuing the sort; with also its sheltered aspects, warm borders, deeper soils, and all its various refinements of art and culture. In the whole range of cares and pleasures belonging to the garden, there is nothing more truly interesting than the pro- duction of new varieties of fruit. It is not, indeed, by sow- ing the seeds that the lover of good fruit usually undertakes to stock his garden and orchard with fine fruit-trees. Rais- ing new varieties is always a slow, and, as generally under- stood, a most uncertain mode of bringing about this result. The novice plants and carefully watches his hundred seedling pippins, to find at last, perhaps, ninety-nine worthless or in- difierent apples. It appears to him a lottery, in which there are too many blanks to the prizes. He therefore wisely re- sorts to the more certain mode of grafting from well-known and esteemed sorts. Notwithstanding this, every year, under the influences of garden culture, and often without our design, we find our fruit-trees reproducing themselves ; and occasionally there springs up a new and delicious sort, whose merits tempt us to fresh trials after perfection. To a man who is curious in fruit, — the pomologist, — who views with a more than common eye the crimson cheek of a peach, the delicate bloom of a plum, or understands the epi- thets, rich, melting, buttery, as applied to a pear, nothing in the circle of culture can give more lively and unmixed plea- sure than thus to produce and to create — for it is a sort of THE PHODUCTION OF NEW VARIETIES OP FRUIT. 3 creation — an entirely new sort, which he believes will prove handsomer and better than anything that has gone before. And still more : as varieties which originate in a certain soil and climate are found best adapted to that locality, the pro- duction of new sorts of fruit of high merit may be looked on as a most valuable as well as interesting result. Besides this, all the fine new fruits which of late figure so conspicuously in the catalogues of the nurseries and fruit- gardens, have not been originated at random and by chance efforts. Some of the most distinguished pomologists have devoted years to the subject of the improvement of fruit-trees by seeds, and have attained, if not certain results, at least some general laws, which greatly assist us in this process of amelioration. Let us therefore examine the subject a little more in detail. In the wild state, every genus of trees consists of one or more species, or strongly marked individual sorts; as, for example, the white birch and the black birch ; or, to confine ourselves more strictly to the matter in hand, the different species of cherry, — the wild or bird cherry, the sour cherry, the mazard cherry, &c. These species, in their natural state, exactly reproduce themselves ; to use a common phrase, they " come the same " from seed. This they have done for cen- turies, and doubtless will do forever, so long as they exist under natural circumstances only. On the other hand, suppose we select one of these species of fruit-trees and adopt it into our gardens. So long as we cultivate that individual tree, or any part of it, in the shape of sucker, graft, or bud, its nature will not be materially altered. It may, indeed, through cultivation, be stimulated into a more luxuriant growth ; it will probably produce larger leaves and fruit ; but we shall neither alter its fruit in texture, color, or taste. It Avill always be identically the same. The process of amelioration begins with a new generation, and by sowing the seeds. Some species of tree, indeed, seem to refuse to yield their wild nature, never producing any variation by seed ; but all fruit-trees, and many others, are easily domesticated, and more readily take the impress of CTilture. If we sow a quantity of seed in garden soil of the common black mazard cherry ( Cerasus avium), we shall find that, in the leaves and habit of growth, many of the seedlings do not entirely resemble the original species. When they come into bearing, it is probable we shall also find as great a diversity in the size, color, and flavor of the fruit. Each of these individual plants differing from the original type (the mazard) 4 THE PRODUCTION OF NEW VARIETIES OF FRUIT. constitutes a new variety^ though only a few, perhaps only one, may be superior to the original species. It is worthy of remark, that exactly in proportion as this reproduction is frequently repeated, is the change to a great variety of forms or new sorts increased. It is likely, indeed, that to gather the seeds from a wild mazard in the woods, the instances of departure from the form of the original species would be very few ; while if gathered from a garden tree, itself some time cultivated, or several removes from a wild state, though still a mazard, the seedlings will show a great variety of character. Once in the possession of a variety which has moved out of the natural into a more domesticated form, we have in our hands the best material for the improving process. The fixed original habit of the species is broken in upon, and this variety which we have created has always afterwards some tendency to make further departures from the original form. It is true that all or most of its seedlings will still retain a likeness to the parent, but a few will differ in some respects, and it is by seizing upon those which show symptoms of variation that the improver of vegetable races founds his hopes. We have said that it is a part of the character of a species to produce the same from seed. This characteristic is retained even where the sport (as gardeners term it) into numberless varieties is greatest. Thus, to return to cherries : the Kent- ish or common pie-cherry is one species, and the small black mazard another, and although a great number of varieties of each of these species have been produced, yet there is always the likeness of the species retained. From the first we may have the large and rich Mayduke, and from the last the sweet and luscious Black-Hearts; but a glance will show us that the duke cherries retain the distinct dark foliage, and, in the fruit, something of the same flavor, shape, and color of the original species ; and the heart cherries the broad leaves and lofty growth of the mazard. So too the currant and goose- berry are difierent species of the same genus ; but though the English gooseberry-growers have raised thousands of new varieties of this fruit, and shown them as large as hens' eggs, and of every variety of form and color, yet their efibrts with the gooseberry have not produced anything resembling the common currant. Why do not varieties produce the same from seed ? Why, if we plant the stone of a Green Gage plum, will it not al- ways produce a Green Gage ? This is often a puzzling ques- tion to the practical gardener, while his every-day experience forces him to assent to the fact. THE PRODUCTION OF NEW VARIETIES OP FRUIT. 5 We are not sure that the vegetable physiologists will under- take to answer this query fully. But in the mean time we can throw some light on the subject. It will be remembered that our garden varieties of fruits are not natural forms. They are the artificial productions of our culture. They have always a tendency to improve^ but they have also another and a stronger tendency to return to a natural or ivild state. " There can be no doubt," says Dr. Lindley, " that if the arts of cultivation were abandoned for only a few years, all the annual varieties of plants in our gardens would disappear and be replaced by a few original wild forms." Between these two tendencies, therefore, the one derived from nature, and the other impressed by culture, it is easily seen how little likely is the progeny of varieties always to reappear in the same form. Again, our American farmers, who raise a number of kinds of Indian corn, very well know that, if they wish to keep the sorts distinct, they must grow them in different fields. With- out this j)recaution they find, on planting the seeds produced on the yellow-corn plants, that they have the next season a progeny not of yellow corn alone, but composed of every color and size, yellow, white, and black, large and small, upon the farm. Now many of the varieties of fruit-trees have a similar power of intermixing with each other while in blossom by the dust or pollen of their flowers, carried through the air by the action of bees and other causes. It wdll readily occur to the reader, in considering this fact, what an influence our custom of planting the diflferent varieties of plum or of cherry together in a garden or orchard must have upon the constancy of habit in the seedlings of such fruits. ■ But there is still another reason for this habit, so perplex- ing to the novice, who, having tasted a luscious fruit, j^lants, watches, and rears its seedling, to find it, perhaps, wholly different in most respects. This is the influence of grafting. Among the great number of seedling fruits produced in the United States, there is found occasionally a variety, perhaps a plum or a peach, which will nearly always reproduce itself from seed. From some fortunate circumstances in its origin, unknown to us, this sort, in becoming improved, still retains strongly this habit of the natural or wild form, and its seeds produce the same. We can call to mind several examples of this ; fine fruit-trees whose seeds have established the repu- tation in the neighborhood of fidelity to the sort. But when a graft is taken from one of these trees, and placed upon another stock, this grafted tree is found to lose its singuhir power of producing the same by seed, and becomes like all other worked trees. The stock exercises some, as yet, unex- 6 THE PRODUCTION OF NEW VARIETIES OF FRUIT. plained power in dissolving the strong natural habit of the variety, and becomes, like its fellows, subject to the laws of its artificial life.* When we desire to raise new varieties of fruit, the common practice is to collect the seeds of the finest table fruits — those sorts whose merits are everywhere acknowledged to be the highest. In proceeding thus, we are all pretty well aware that the chances are generally a hundred to one against our obtaining any new variety of great excellence. Before we offer any advice on rearing seedlings, let us examine briefly the practice and views of two distinguished horticulturists abroad, who have paid more attention to this subject than any other persons whatever : Dr. Van Mons, of Belgium, and Thos. Andrew Knight, Esq., the late President of the Horti- cultural Society of London. The Van Mons Theory, Dr. Van Mons, Professor at Louvain, devoted the gi-eater part of his life to the amelioration of fruits. His nurseries contained, in 1823, no less than two thousand seedlings of merit. His perseverance was indefatigable, and, experiment- ing mainly on Pears, he succeeded in raising an immense number of new varieties of high excellence. The Beurre Diel, De Louvain, Prederic of Wurtemberg, &c., are a few of the many well-known sorts which are the result of his unwearied labors. The Yan Mons theory may be briefly stated as follows : — All fine fruits are artificial products ; the aim of Nature, in a wild state, being only a healthy, vigorous state of the tree, and perfect seeds for continuing the species. It is the object of culture, therefore, to subdue or enfeeble this excess of vegetation ; to lessen the coarseness of the tree ; to diminish the size of the seeds; and to refine the quality and increase the size of the flesh or pulp. There is always a tendency in our varieties of fruit-trees to return by their seeds towards a wild state. * The doctrine here advanced has perhaps no foundation in fact, nor has there been any test made that, to our knowledge, would con- trovert it. Observation of many years, however, leads to the behef that the mere engrafting' a variety upon another stock in no way afEects its habit or capacity for reproducing itself just the same as it would if retained upon its parent root. The great vitahty possessed by some varieties, their strong character, &c., prevent them, as it were, from receiving impregnation while in flower from any less vigorous sort, and hence, as a strong variety is of tener than otherwise surrounded by those of less vitality, it mainly f ertihzes itself from its own blossoms and thus reproduces its leading qualities. THE PRODUCTION OF NEW VARIETIES OF FRUIT. 7 This tendency is most strongly shown in the seeds borne by old fruit-trees. And " the older the tree is of any cultivated variety of Pear," says Dr. Van Mons, " the nearer will the seedlings raised from it approach a wild state, without however ever being able to return to that state." On the other hand, the seeds of a young fruit-tree of a good sort, being itself in the state of amelioration, have the least tendency to retrograde, and are the most likely to pro- duce improved sorts. Again, there is a certain limit to perfection in fruits. When this point is reached, as in the finest varieties, the next generation will more probably produce bad fruit, than if reared from seeds of an indifferent sort in the course of amelioration. While, in other words, the seeds of the oldest varieties of good fruit mostly yield inferior sorts, seeds taken from recent varieties of bad fruit, and reproduced uninterrupt- edly f(yr several generations^ will certainly produce good fruit.* With these premises. Dr. Yan Mons begins by gathering his seeds from a young seedling tree, without paying much regard to its quality, except that it must be in a state of 'variation j that is to say, a garden variety, and not a wild sort. These he sows in a seed-bed or nursery, where he leaves the seedlings until they attain sufficient size to enable him to judge of their character. He then selects those which appear the most promising, plants them a few feet distant in the nursery, and awaits their fruit. Not discouraged at finding most of them mediocre in quality, though differing from the parent, he gathers the first seeds of the most pro- mising and sows them again. The next generation comes more rapidly into bearing than the first, and shows a greater number of promising traits. Gathering immediately, and sowing the seeds of this generation, he produces a third, then a fourth, and even a fifth generation, uninterruj)tedly, from the original sort. Each generation he finds to come more quickly into bearing than the previous ones (the fifth sowing of pears fruiting at three years), and to produce a greater number of valuable varieties ; until in the fifth generation the seedlings are nearly all of great excellence. Dr. Van Mons found the pear to require the longest time to attain perfection, and he carried his process with this fruit through five generations. Apples he found needed bat four races, and peaches, cherries, plums, and other stone fruits were brought to perfection in three successive reproductions from the seed. * Experience of American growers does not bear out the supposi- tion here taken. The Seckel, one of the finest and most perfect pears, has perhaps given more valuable seedlings than any other one kind. O THE PRODUCTION OF NEW VARIETIES OF FRUIT. It will be remembered that it is a leading feature in this theory that, in order to improve the fruit, we must subdue or enfeeble the original coarse luxuriance of the tree. Keeping this in mind. Dr. Van Mons always gathers his fruit before fully ripe, and allows them to rot before planting the seeds, in order to refine or render less wild and harsh the next generation. In transplanting the young seedlings into quarters to bear he cuts off the tap root, and he annually shortens the leading and side branches, besides planting them only a few feet apart. All this lessens the vigor of the trees, and pro- duces an impression upon the nature of the seeds which will be produced by their first fruit ; and, in order to continue in full force the progressive variation, he allows his seedlings to bear on their own roots.* Such is Dr. Yan Mons' theory and method for obtaining new varieties of fruit. It has never obtained much favor in England, and from the length of time necessary to bring about its results, it is scarcely likely to come into very general use here. At the same time it is not to be denied that in his hands it has proved a very successful mode of obtaining new varieties. It is also undoubtedly true that it is a mode closely founded on natural laws, and that the great bulk of our fine varieties have originated by chance. The first colonists here, who brought with them many seeds gathered from the best old varieties of fruits, were surprised to find their seedlings producing only very inferior fruits. These seedlings had returned, by their inherent tendency, almost to a wild state. By rearing from them, however, seedlings of many repeated generations, we have arrived at a great number of the finest apples, pears, peaches, and plums. According to Dr. Yan Mons, had this process been continued unintevTU'ptedly ^ from one generation to the next, a much shorter time would have been necessary for the production of first-rate varieties. To show how the practice of chance sowing works in the other hemisphere, it is stated by one of the most celebrated of the old writers on fruits, Duhamel of France, that he had been in the habit of planting seeds of the finest table pears for fifty years without ever having produced a good variety. These seeds were from trees of old varieties of fruit. * "I have found this art to consist in regenerating in a direct line of descent, and as rapidly as possible, an improving variety, taking care that there be no interval between the generations. To sow, to re-sow, to sow again, to sow perpetually, in short, to do nothing but sow, is the practice to be pursued, and which cannot be departed from ; and in short this is the whole secret of the art I have employed, ' ' —Van Mons' Arhre^ FruUiers^ 1, p. 22, 223. THE PRODUCTION OF NEW VARIETIES OF FRUIT. 9 The American gardener will easily perceive, from what we have stated, a great advantage placed in his hands at the present time for the amelioration of fruits by this system. He will see that, as most of our American varieties of fruit are the result of repeated sowings, more or less constantly repeated, he has before him almost every day a part of the ameliorating process in progress ; to which Dr. Yan Mons, beginning de novo, was obliged to devote his whole life. Nearly all that it is necessary for him to do in attempting to raise a new variety of excellence by this simple mode, is to gather his seeds (before they are fully ripe) from a seedling sort of promising quality, though not yet arrived at perfection. The seedling must be quite young — must be on its own root (not grafted) ; and it must be a healthy tree, in order to secure a healthy generation of seedlings. Our own experience leads us to believe that he will scarcely have to go beyond one or two generations to obtain fine fruit. These remarks apply to most of our table fruits commonly cultivated. In order to be most successful in raising new varieties by successive reproduction, let us bear in mind that we must avoid — 1st, the seeds of old fruit-trees; 2d, those of grafted fruit-trees ; and 3d, that we have the best grounds for good results when we gather our seeds from a young seedling tree, which is itself rather a perfecting than a perfect fruit. It is not to be denied that, in the face of Dr. Yan Mons' theory, in this country new varieties of rare excellence are sometimes obtained at once by planting the seeds of old grafted varieties ; thus the Lawrence's Favorite and the Co- lumbia plums were raised from seeds of the Green Gage, one of the oldest European varieties. Such are the means of originating new fruits by the Belgian mode. Let us now examine another more direct, more in- terestmg, and more scientific process — cross-breeding ; a mode almost universally pursued now by skilful cultivators in pro- ducing new and finer varieties of plants; and which Mr. Knight, the most distinguished horticulturist of the age, so successfully practised on fruit-trees. Cross-hreeding, In the blossoms of fruit-trees, and of most other plants, the seed is the ofispring of the stamens and p)istil, which may be considered the male and female parents, growing in the same flower. Cross-breeding is, then, nothing more than removing out of the blossom of a fruit-tree the stamens, or male pa- rents, and bringing those of another and different variety of fruit, and dusting the pistil or female parents with them, — a 10 THE PRODUCTION OF NEW VARIETIES OF FRUIT. process sufficiently simple, but which has the most marked effect on the seeds produced. It is only within about fifty years that cross-breeding has been practised ; but Lord Bacon, whose great mind seems to have had glimpses into every dark corner of human knowledge, finely foreshadowed it. '' The compounding or mixture of plants is not found out, which, if it were, is more at command than that of living creatures ; wherefore, it were one of the most notable discoveries touch- ing plants to find it out, for so you may have great varieties of fruits and flowers yet unknown." In Figure 1 is shown the blossom of the Cherry. The central portion, c«, connected directly with 0\ ^ the young fruit, is the pistil. The nume- rous surrounding threads, b, are the sta- mens. The summit of the stamen is called the anther, and secretes the powdery sub- stance called 2^ollen. The pistil has at its base the embryo fruit, and at its summit the stigma. The use of the stamens is to ^'®- ^- fertilize the young seed contained at the base of the pistil ; and if we fertilise the pistil of one variety of fruit by the pollen of another we shall obtain a new va- riety, partaking intermediately of the qualities of both parents. Thus, among fruits owing their origin directly to cross- breeding, Coe's Golden Drop Plum was raised from the Green Gage, impregnated by the Magnum Bonum or Egg Plum; and the Elton Cherry from the Bigarrieu, impregnated by the White Heart.* Mr. Knight was of opinion that the habits of the new variety would always be found to par- take most strongly of the constitution and habits of the female parent. Subsequent experience does not fully con- firm this, and it would appear that the parent whose charac- ter is most permanent, impresses its form most forcibly on the ofispring. The process of obtaining cross-breed seeds of fruit-trees is very easily performed. It is only necessary, when the tree blooms which we intend to be the mother of the improved race, to select a blossom or blossoms growing upon it not yet fully expanded. With a paii' of scissors we cut out and re- move all the anthers. The next day, or as soon as the blos- som is quite expanded, we collect with a camel's-hair brush * The seedlings sometimes most resemble one parent, sometimes the other ; but more frequently share the qualities of both. JVIr. Cox describes an Apple, a cross between a Newtown Pippin and a Russet, the fruit of which resembled externally at one end the Russet and at the other the Pippin, and the flavor at either end corresponded ex actly with the character of the exterior. THE PKODUCTION OF NEW VARIETIES OF FRUIT. 11 the pollen from a fully blown flower of the variety we intend for the male parent, applying the pollen and leaving it upon the stigma or point of the pistil. If your trees are much ex- posed to those busy little meddlers, the bees, it is well to cover the blossoms with a loose bag of thin gauze, or they will perhaps get beforehand with you in your experiments in cross-breeding. Watch the blossoms closely as they open, and bear in mind that the two essential points in the operation are : 1st, to extract the anthers carefully, before they have matured sufficiently to fertilize the pistil ; and 2d, to apply the pollen when it is in perfectian (dry and powdery), and while the stigma is moist. A very little practice will enable the ama- teur to judge of these points. There are certain limits to the power of crossing plants. What is strictly called a cross-bred plant or fruit is a sub- variety raised between two varieties of the same species. There are, however, certain species, nearly allied^ which are capable of fertilizing each other. The offspring in this case is called a hybrid, or mule, and does not always produce per- fect seeds. " This power of hybridizing," says Dr. Lindley, " appears to be much more common in plants than in animals. It is, however, in general only between nearly allied sj^ecies that this intercourse can take place ; those which are widely diiferent in structure and constitution not being capable of any artificial union. Thus the different species of Straw- berry, of the gourd or melon family, intermix with the greatest facility, there being a great accordance between them in general structure and constitution. But no one has ever succeeded in compelling the pear to fertilize the apple, nor the gooseberry the currant. And as species that are very dis- similar appear to have some natural impediment which pre- vents their reciprocal fertilization, so does this obstacle, of whatever nature it may be, present an insuperable bar to the intercourse of the different genera. All the stories that are current as to the intermixture of oranges and pomegranates, of roses and black currants, and the like, may therefore be set down to pure invention." In j)ractice this power of improving varieties by crossing is very largely resorted to by gardeners at the pi-esent day. Not only in fruit-trees, but in ornamental trees, shrubs, and plants, and especially in florists' flowers, it has been carried to a great extent. The great number of new and beautiful Roses, Azaleas, Camellias, Fuchsias, Dahlias, and other flow- ering plants so splendid in color and perfect in form, owe their origin to careful cross-breeding. In the amelioration of fruits it is by far the most certain and satisfactory process yet discovered. Its results are more 12 THE PRODUCTION OF NEW VARIETIES OF FRUIT. speedily obtained, and correspond much more closely to our aim, than those procured by successive reproduction. In order to obtain a new variety of a certain character, it is only necessary to select two parents of well known habits, and which are both varieties of the same or nearly allied species, and cross them for a new and intermediate variety. Thus, if we have a very early but insipid and worthless sort of pear, and desire to raise from it a variety both early and of fine flavor, we should fertilize some of its pistils with the pollen of the best flavored variety of a little later maturity. Among the seedlings produced we should look for early pears of good quality, and at least for one or two varieties nearly or quite as early as the female parent, and as delicious as the male. If we have a very small but highly flavored pear, and wish for a larger pear with a somewhat similar flavor, we must fertilize the first with the pollen of a large and hand- some sort. If we desire to impart the quality of lateness to a very choice plum, we must look out for a late variety as the mother, and cross it with our best flavored sort. If we de- sire to impart hardiness to a tender fruit, we must undertake a cross between it and a much hardier sort ; if we seek greater beauty of color or vigor of growth, we must insure these qualities by selecting one parent having such quality strongly marked. As the seeds produced by cross fertilization are not found to produce precisely the same varieties, though they will nearly all partake of the mixed character of the parents, it follows that we shall be most successful in obtaining precisely all we hope for in the new race in proportion to the number of our cross-bred seedlings ; some of which may be inferior, as well as some superior to the parents. It is always well, therefore, to cross several flowers at once on the same plant, when a single blossom does not produce a number of seeds. We should observe here, that those who devote their time to raising new varieties must bear in mind that it is not always by the first fruits of a seedling that it should be judged. Some of the finest varieties require a considerable age before their best qualities develop themselves, as it is only when the tree has arrived at some degree of maturity that its secretions, either for flower or fruit, are j^erfectly elaborated. The first fruit of the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, was pronounced worthless when first exhibited to the London Horticultural Society ; its quality now proves that the tree was not then of sufficient age to produce its fruit in perfection. &5 DURATION OF VARIETIEB OP FRUIT-TREES. 13 CHAPTER II. REMARKS ON THE DUKATIOX OF VARIETIES OF FRUIT-TREES. It was for a long time the popular notion, that when a good variety of fruit was once originated from seed, it might be continued by grafting and budding forever, — or, at least, as some old parchment deeds pithily gave tenure of land — ^^ as long as grass grows and water runs." About 1830, however, Thomas Andrew Knight, the dis- tinguished President of the Horticultural Society of London, published an essay in its transactions tending entirely to overthrow this opinion, and to establish the doctrine that all varieties are of very limited duration. The theory advanced by Mr. Knight is as follows : All the constitutional vigor or properties possessed by any variety of fruit are shared at the same time by all the plants that can be made from the buds of that variety, whether by grafting, budding, or other modes of propagating. In similar terms. all the plants or trees of any particular kind of pear or apple being only parts of one original tree, itself of limited dura- tion, it follows, as the parent tree dies, all the others must soon after die also. "No trees, of any variety," to use his o\vn words, " can be made to produce blossom or fruit till the original tree of that variety has attained the age of puberty ; * and, under ordinary modes of propagation, by grafts and buds, all become subject, at no very distant period, to the debilities and diseases of old age." It is remarkable that such a theory as this should have been offered by Mr. Knight, to whose careful investigations the science of modern horticulture is so deeply indebted — as, however common it is to see the apparent local decline of cer- tain sorts of fruit, yet it is a familiar fact that many sorts have also been continued a far greater length of time than the life of any one parent tree. Still, the doctrine has found supporters abroad, and at least one hearty advocate in this country. Mr, Kenrick, in his new American Orchardist, adopts thia doctrine, and in speaking of Pears says : " I shall, in the fol- * This part of the doctrine has of late been most distinctly refuted, and any one may repeat the experiment. SeedUng- fmit-trces, it is well known, are usually several years before they produce fruit. But if a graft is inserted on a bearing tree, and, after it makes one sea- son's fair growth, the grafted shoot is bent directly down and tied there, wath its point to the stock below, it will the next season — the sap being checked — produce flower-buds and begin to bear, long- before the parent tree. 14 DURATION OP VARIETIES OF FRUIT-TREES. lowing pages, designate some of these in the class of old varie- ties, once the finest of all old pears, whose duration we had hoped, but in vain, to perpetuate. For, except in certain sections of the city, and some very few and highly favored situations in the country around, they (the old sorts) have become either so uncertain in their bearing — so barren — so unprodvictive — or so miserably blighted — so mortally diseased • — that they are no longer to be trusted ; they are no longer what they once were with us, and what many of them are still described to be by most foreign writers." Mr. Kenrick accordingly arranges in separate classes the Old and New Pears ; and while he praises the latter, he can hardly find epithets sufficiently severe to bestow on the for- mer poor unfortunates. Of the Doyenne he says : " This most eminent of all Pears has now become an outcast, intol- erable even to sight ; " of the Brown Beurre, '* once the best of all Pears — now become an outcast." The St. Germain " has long since become an abandoned variety," &c., ). Stock a sliced tongue m appearance, prepared to receive the scion, (c). stock and when joined together, C, and scion united, {a). The same tied np. serves to hold the scion in place. The tying for out-door 26 PROPAGATION OF VARIETIES. grafting is then done by a narrow strip of cloth, say half an inch to an inch wide, one side of which is saturated or coated with grafting- wax, and as each turn round the gi-aft and stock is made, the adhesive power of the wax holds the strip firmly and renders the work complete [cT). Whi2>grafting large stocks is frequently practised, and is a very successful manner of operating upon quite large trees in the nursery row. The sloping cut upon the stock, and the forming of the graft, is the same as in the ordinary American whip tongue-graft- ing, except that one side of the stock, opposite that on which the gi-aft is placed, should be cut away upon the same slope as the grafted side, as indicated by the dotted lines in Fig, 6. As soon as the graft has taken, and com- menced expanding its leaves and sending out shoots, it will be necessary to rub or cut off all shoots between the ball and the gi'ound, if it is a small stock, or all those which would rob it of a principal share of nour- ishment, if upon a large tree. If the scion or stock is very weak, it is usual to leave one or two other buds for a time, to assist in drawing up the sap. When the graft has made a growth of two or three inches the ball of clay may be re- moved, and if the gi'aft is securely united, the bandage may be loosened and re-tied, or it may be cut partially away at the back of the graft, for the purpose of per- mitting the expansion of gi-owth, that otherwise would soon be checked, and cause the graft to break ofi". In the use of the wax-cloth strips, passing the knife at the back and cutting the tie is all that is requisite. Early in August the angle left at the top of the stock should be cut off smoothly, in order to allow the bark of the stock and the scion to heal neatly over the whole wound. Though it is little attended to in common practice, the Whip- Grafting lai^e stock, (a). Stock prepared to receive the scion. (6). Scion cut for insertion, (c). stock and scion united. PROPAGATION OF VARIETIES. 27 amateur will be glad to know that the success of a graft is always greatly insured by choosing the parts so that a bud is left near the top of the stock, k^ Fig. 4, and another near the bottom of the scion, I. These buds attract the rising sap to the portions where they are placed, form woody matter, and greatly facilitate the union of the parts near them ; the upper part of the stock and the lower part of the scion being the portion soonest liable to perish from a want of nourishment.* Cleft-grafting is a very easy though rather clumsy mode, and is in more common use than any other in the United States. It is chiefly practised on large stocks, or trees the branches of which have been headed back, and are too large for tongue-grafting. The head of the stock is first cut over horizontally with the saw and smoothed with a knife. A cleft about two inches deep is then made in the stock with a ham- mer and splitting-knife. The scion is now prepared by sloping its lower end in the form of a wedge about an inch and a half long, leaving it a little thicker on the outer edge. Opening the cleft with the splitting-knife, or a small chisel for that purpose, push the scion carefully down to its place, fitting its inner bark on one side to that of one side of the stock. When the stock is large, it is usual to insert two scions, Fig. 7. On withdrawing the chisel, the cleft closes firmly on the scions, when the graft is tied and clayed in the usual manner Apple-stocks, in many American nurseries, are great quantities in this mode — the stocks being previously taken out of the ground, headed down very near the root, cleft-grafted with a single scion, sloping oft' with an oblique cut the side of the stock opposite that where the graft is placed, and then planted at once in the rows, so as to allow . nly a single bud of the scion to appear above ground. (a). Scion ready for inser- tion, (ft). Stock with two scions inserted. grafted in It is * In grafting large quantities of young trees when stocks are scarce, it is not an unusual practice in some nurseries to tongue or whip-graft upon small 2yii'cefi of roots of the proper sort of tree, planting the same in the earth as soon as grafted. Indeed Dr Van Mons considers this the most complete of all modes, with regard to the proper condition of the grafted sort: 1st, because the smallest quantity of the stock is used ; and 2d, because the lower part of the scion being thus placed in the ground, after a time it throws out fibres from that portion, and BO at last is actually growing on its own roots. 28 PROPAGATION OF VARIETIES. not usual with many either to tie or clay the grafts in this case, as the wound is placed below the surface ; but when this plan is adopted, the grafts must be set and the trees planted at once, drawing the well-pulverized soil with great care around the graft. Another way of grafting apple-stocks, common in Western nurseries, consists in tongue-grafting on seedling stocks of very small size, cut back almost to the root. Large quantities of trees are also propagated by using pieces of roots each three to five inches long, thus forming from the root of one stock sufficient root for two or more grafts. This practice, although quite common, is of very doubtful value, and by some prominent horticulturists considered as tending to debilitate and reduce vitality — the seat of vital life in fact resting in the natural crown of the seedling, and that once destroyed cannot be renewed. It is therefore apparent that but one healthy permanent tree can ever be grown from a seedling stock. This is performed in winter, by the fireside, the grafts carefully tied, and the roots placed in the cellar, in sand, till spring, when they are planted, the top of the graft just above ground. Grafting the Vine is attended with success in the cleft or whip manner, if treated as follows : — Cut your scions during the winter or early spring, keeping them partially buried in a cool damp cellar till wanted. As soon as the first leaves of the old "vine or stock have grown to about two inches in diam- eter, and all danger of bleeding is past, cut it off smoothly below the surface of the ground, and split the stock and insert one or two scions in the usual manner, binding the cleft well together if it does not close firmly. Draw the soil carefully over the whole, leaving one bud of the scion at the surface. If the root of the stock is a strong native grape, the graft will frequently grow ten or fifteen feet during the first season, and yield a fair crop the second year. Saddle-grafting, Fig. 8, consists in cutting the top of the stock in the form of a wedge, splitting the scion and thinning away each half to a tongue shape, placing it astride the stock, and fitting the two, at least on one side, as in tongue-graft- ing. This mode offers the largest surface for the junction of the scion and stock, and the union is very perfect. Mr. Knight, who practised it chiefly upon Cherry-trees, states that he has rarely ever seen a graft fail, even when the wood has been so succulent and immature as to preclude every hope of success by any other mode. A variety of this mode, for stocks larger than the scions, is practised with much success in England after the usual sea- son is past, and when the bark of the stock separates readily. ** The scion, which must be smaller than the stock, is split up PROPAGATION OP VARIETIES. 29 between two or three inches from its lower end, so as to have one side stronger than the other. This strong side is then Fig. 8. Saddle- Grafting. Saddle-Grafting Large Stocks. properly prepared and introduced between the bark and the wood, while the thinner division is fitted to the opposite side of the stock." The graft, thus placed, receives a large supply of the sustaining fluid from the stock, and the union is rapid ; while the wound on the stock is speedily covered by a new layer of bark from that part of the scion which stands astride it. Sitle-grafting is a mode described by Elliott, and consid- ered very successful for grafting the Magnolia, and other trees difficult of propagation; and also for the greater safety of grafts received or delayed late in spring. It is performed by cutting a notch or slit of about one inch long in the side of the stock, paring the outer portion, splitting the lower end of the gi-aft and paring the inner portion, then inserting it, so as to form a union of the bark and wood, leaving meanwhile the top of the stock to carry on the circulation of the sap until the graft becomes united, when the stock is to be cut away. Grafting-clay is prepared by mixing one-third cow-dung, free from straw, and two-thirds clay, or clayey loam, with a little hail-, like that used in plaster, to prevent its cracking. 30 PROPAGATION OF VARIETIES. Beat and temper it for two or three days, until it is thorough- ly incorporated. When used, it should be of snch a consis- tency as to be easily put on and shaped with the hands. Grafting-wax. The common grafting-wax of the French gardeners is of two kinds. The first is melted and laid on with a brush in a fluid state, and is made of half a pound of pitch, half a pound of beeswax, and a pound of cow-dung, boiled together. The second, which is spread wliile warm on strips of coarse cotton or strong paper, and wrapped directly about the graft, answering at once to tie and to protect it, is composed of equal parts of beeswax, turpentine, and resin. The grafting-wax most commonly used here is made of tallow, beeswax, and resin, in equal parts, or, as many prefer, with a little more tallow to render it pliable. It may be applied directly around the graft, or it may be spread with a brush, when warm, upon cloth or paper, and afterward the cloth or paper cut into suitable strips for wrapping, as indicated in the direction for grafting. Grafting-wax is a much neater and more perfect protection than grafting-clay. JBiz/iding. Sudding {inoculating, of the old authors) differs from common grafting not the least in its nature or effects. Every bud is a distinct individual, capable of becoming a tree under favorable circumstances. In grafting we use a branch com- posed of several biids, with a considerable quantity of bark and wood ; while in budding we employ but a single bud, with a very small quantity of the adjoining bark and wood. The advantages of budding fruit-trees, compared with graft- ing, are so considerable that in this country it is ten times as much practised. These are, first, the great rapidity with which it is performed ; a skilful budder, with a clever boy following him to tie the buds, being able to work from a thousand to tv.'elve hundred young nursery stocks in a day. 2d. The more convenient season at which it is performed in all countries where a short spring crowds garden labors within a small space. 3d. Being able to perform the opera- tion without injuring the stock in case of failure, which is always more or less the case in stocks headed down for graft- ing. 4th. The opportunity which it affords, when performed in good season, of repeating the trial on the same stock. To these we may add that budding is imiversally preferred here for all stone-fruits, such as Peaches, Apricots, and the like, as these require extra skill in grafting, but are budded with great ease. The proper season for budding fruit-trees in this country is from the first of July to the middle of September ; the PROPAGATION OP VARIETIES. 31 different trees coming into season as follows :— Plums, Cher- ries, Apricots on Plums, Apricots, Pears, Apples, Quinces, Nectarines, and Peaches. Trees of considerable size will re- quire budding earlier than young seedling stocks. But the Budding-Knives. Fig. 12. Stick of Buds. operation is always, and only, performed when the hark of the stock parts or separates freely fro-rn the wood, and when the buds of the current year's growth are somewhat plump, and the young wood is growing firm. Young stocks in the nur- sery, if thrifty, are usually planted out in the rows in the spring, and budded the same summer or autumn. Before commencing you should provide yourself with a budding-knife. Fig. 10 (about four and a half inches long), having a round blade at one end, and an ivory handle, ter- minating in a thin rounded edge called the haft, at the other. Fig. 1 1 represents another style or form of budding-knife, by many considered preferable. The cutting portion extends about one-third around the end of the blade, and about two- thirds of its length, leaving the lower part dull. The rounded end of the blade to this knife obviates the necessity of re- versing it for opening the back when setting a bud, and thus facilitates work. In choosing your buds, select thrifty shoots that have 32 PROPAGATION OF VARIETIES. nearly done growing, and prepare what is called a stick of hudSf Fig. 12, by cutting off a few of the imperfect buds at the lower, and such as may be yet too soft at the upper ends, leaving only smooth, well-developed single buds ; double buds being fruit-buds. Great care is essential in selecting buds, as often even on sticks . cut from young trees, and especially from bearing trees, many of the single buds will be found developed into fruit-buds, and are therefore unfitted for use. The form of a wood-bud is always long rather than round, and, in the case of peaches, there are sometimes triple buds, the centre one of which is always a wood-bud. Cut off the leaves, allowing about half an inch of the foot- stalks to remain for conveniently inserting the buds. Some strands of bass matting, about twelve or fourteen inches long, and from a quai'ter to half an inch in width, moistened in water to render them soft and pliable (or in the absence of these some soft woollen yarn) , must also be at hand for tying the buds. Shield or T-budding is the most approved mode in all countries. A new variety of this method, now generally practised in this country, we shall describe first, as being the simplest and the best mode for fruit-trees. American shield-budding. Having your stick of buds ready, choose a smooth portion of the stock. When the latter is small, let it be near the ground, and, if equally convenient, select also the north side of the stock, as less exposed to the sun. Fig. 13. American shield- budding. Fig. 14. Fig. 15. Make an upright incision in the bark from an inch to an inch and a half long, and at the top of this make a cross cut, so that the whole shall form a T. From the stick of buds, your PROPAGATION OF VARIETIES. 33 knife being very sharp, cut a thin, smooth slice of wood and bark containing a bud, Fig. 13, a. With the rounded end of your budding-knife, now raise the bark on each side of the incision just wide enough to admit easily the prepared bud. Taking hold of the footstalk of the leaf, insert the bud under the bark, pushing it gently down to the bottom of the inci- sion. If the upper portion of the bud projects above the horizontal part of the T, cut it smoothly off, so that it may completely fit h. A bandage of the soft matting is now tied over the whole wound, Fig. 14, commencing at the bottom, and tying most firmly above, leaving the bud and the foot- stalk of the leaf only exposed to the light air. Common sliield-hudding , Fig. 15, practised in all gardens in Europe, differs from the foregoing only in one respect — the removal of the slice of wood contained in the bud. This is taken out with the point of the knife, holding the bud or shield by the leaf stalk with one hand, inserting the knife under the wood at the lower extremity, and then raising and drawing out the wood by bending it upwards and downwards, with a slight jerk, until it is loosened from the bark; always taking care that a small portion of the wood remains behind to fill up the hollow at the base or heart of the bud. The bud thus prepared is inserted precisely as before described. The American variety of shield-budding is found greatly preferable to the European mode, at least for this climate. Many sorts of fruit-trees, especially Plums and Cherries, nearly mature their growth, and require to be budded in the hottest part of our summer. In the old method, the bud having only a shield of bark with but a particle of wood in the heart of the bud, is much more liable to be destroyed by heat, or dry- ness, than when the slice of wood is left behind in the American way. Taking out this wood is always an operation requiring some dexterity and practice, as few buds grow when their eye or heart-wood is damaged. The American method therefore requires less skill, can be done earlier in the season with younger wood, is performed in much less time, and is uniformly more successful. It has been very fairly tested upon hundreds of thousands of fruit-trees in our gardens for the last twenty years, and although practised English budders coming here at first are gi-eatly prejudiced against it, as being in direct opposition to one of the most essential features in the old mode, yet a fair trial has never failed to convince them of the superiority of the new. After-treatment. In two weeks after the operation you will be able to see whether the bud has taken, by its plump- ness and freshness. If it has failed, you may, if the bark still parts readily, make another trial ; a clever budder will not 3 34 PROPAGATION OF VARIETIES. lose more than 6 or 8 per cent. If it has succeeded, after a fortnight more has elapsed the bandage must be loosened, or, if the stock has swelled much, it should be removed altogether, by cutting on the back side opposite the bud. When budding has been performed very late, we have occasionally found it an advantage to leave the bandage on during the winter. As soon as the buds commence swelling in the ensuing spring, head down the stock, with a sloping back cut, within two or three inches of the bud. The bud will then start vigor- ovisly, and all '* robbers," as the shoots of the stock near to and below the bud are termed, must be taken off from time to time. To secure the upright growth of the bud, and to prevent its being broken by the winds, it is tied, wheii a few inches long, to that portion of the stock left for the purpose. Fig. 16, a. During the month of August, if the shoot is strong, this support may be removed, and the superfluous portion of the stock smoothly cut away in the dotted line 5, when it will be rapidly covered with young bark. We have found a great advantage, when budding trees which do not take readily, in adopting Mr. Knight's excellent mode of tying with two distinct bandages, one covering that part below the bud, and the other the portion above it. In this case the lower bandage is removed as soon as the bud has taken, and the upper left for two or three weeks longer. This, by arrest- ing the upward sap, completes the union of the upper portion of bud (which in plums frequently dies while the lower part is united) and secures success. Reversed shield-hudding , which is nothing more than making the cross cut at the bottom instead of the top of the upright incision in the bark, and inserting the bud from below, is a good deal practised in the south of Europe, but we have not found that it possesses any superior merit for fruit-trees. An ingenious application of budding, worthy the attention of amateur cultivators, consists in using a blossom-bud instead of a wood-bud ; when, if the operation is carefully done, blossoms and fruit will be produced at once. This is most successful with the Pear, though we have often succeeded also with the Peach. Blossom-buds are readily distinguished, as soon as well formed, by their roundness, and in some trees by their growing in pairs ; while wood-buds grow singly, and are more or less pointed. We have seen a curious fruit-grower borrow in this way, in September, from a neighbor ten miles Fig. 10, Treatment of the growing bud. PROPAGATION OP VARIETIES. 35 distant, a single blossom-bud of a rare new pear, and produce from it a fair and beautiful fruit the next summer. The bud, in such cases, should be inserted on a favorable limb of a bearing tree. Annular budding, Fig. 17, we have found a valuable mode for trees with hard wood and thick bark, or those which, like the wal- nut, have buds so large as to render it diffi- cult to bud them in the common way. A ring of bark, when the sap is flowing freely, is taken from the stock, a, and a ring of cor- responding size containing a bud, 6, from the scion. If the latter should be too large p^^ j^ a piece must be taken from it to make it fit ; Annular Budding. or should all the scions be too small, the ring upon the stock may extend only three-fourths the way round, to suit the ring of the bud. A71 application of this mode, of great value, occasionally occurs in this country. In snowy winters, fruit-trees in orchards are sometimes girdled at the ground by field-mice, and a gi'owth of twenty years is thus destroyed in a single day, should the gii'dle extend quite round the tree. To save such a tree it is only necessary, as soon as the sap rises vigorously in the spring, to apply a new ring of bark, in the annular mode, taken from a branch of proper size ; tying it firmly, and drawing up the earth so as to cover the wound completely. When the tree is too large to apply an entire >ring, separate pieces, carefully fitted, will answer ; it is well to reduce the top somewhat by pruning, that it may not make too large a demand on the root for a supply of food. Another practice, and perhaps one more easily applicable, is the taking several large grafts or strong twigs of last year's growth, and after splitting them in halves, pare each end down to a thin edge, and insert them underneath the bark of the tree just above and below the wound. Tie around firmly with strong bass matting, and then draw up the earth to cover the whole and keep out the air. Budding may be done in the spring as well as at the latter end of summer, and is frequently so performed upon roses and other ornamental shrubs by French gardeners, but is only in occasional use upon fruit-trees. Influence of the stock and graft. The well-known fact that we may have a hundred difierent varieties of pear on the same tree, each of which produces its fruit of the proper form, color, and quality ; and that we 36 PROPAGATION OF VARIETIES. may have, at least for a time, several distinct thougli nefirly related species upon one stock, as the Peach, Apricot, Nectarine, and Plum, prove very conclusively the power of every grafted or budded branch, however small, in preserving its identity. To explain this, it is only necessary to recall to mind that the ascending sap, which is furnished by the root or stock, is nearly a simple fluid ; that the leaves digest and modify this sap, forming a proper juice, which re-descends in the inner bark ; and that thus every bud and leaf upon a branch maintains its individuality by preparing its own proper nourishment, or organizing matter, out of that general aliment the sap. Indeed, according to De Candolle,* each separate cellule of the inner bark has this power of preparing its food according to its nature ; in proof of which a striking experiment has been tried by gi'afting rings of bark, of di&er- ent allied species, one above another, on the same tree, without allowing any buds to grow upon them. On cutting down and examining this tree, it was found that under each ring of bark was deposited the proper wood of its species, thus clearly proving the power of the bark in preserving its identity, even without leaves. On the other hand, though the stock increases in size by the woody matter received in the descending sap from the gi-aft, yet as this descends through the inner bark of the stock, it is elaborated by, and receives its character from the " latter ; so that, after a tree has been grafted fifty years, a shoot which springs out from its trunk below the place of union will always be found to bear the original wild fruit, and not to have been in the least afiected by the graft. But whilst gi-afting never efiects any alteration in the identity of the variety or species of fruit, still it is not to be denied that the stock does exert certain influences over the habits of the graft. The most important of these are dwarf- ing, inducing fruitfulness, and adapting the graft to the soil or climate. Thus every one knows that the slower habit of growth in the Quince stock is shared by the Pear grafted upon it, which becomes a dwarf; as does also the Apple when worked on the Paradise stock, and, in some degree, the Peach on the Plum. The want of entire similarity of structure between the stock and graft confines the, growth of the latter, and changes it, in the case of the Pear, from a lofty tree to a shrub of eight or ten feet in height. The effect of this dif- ference of structure is very apparent, when the Peach is grafted on the Plum, in the greater size of the trunk above, * BhysiolQgie V^g^taMe. PROPAGATION OF VARIETIES. 37 as compared with that below the graft ; a fact which seems to arise from the obstruction which the descending sap of the graft finds in its course through the bark of the stock. To account for the earlier and greater fruitfulness caused by grafting on a stock of slower growth, Mr. Knight, in one of his able papers, offers the following excellent remarks : — " The disposition in young trees to produce and nourish blossom buds and fruit is increased by this apparent obstruc- tion of the descending sap ; and the fruit, I think, ripens somewhat earlier than upon other young trees of the same age which grow upon stocks of their own species. But the growth and vigor of the tree, and its power to nourish a succession of heavy crops, are diminished, apparently, by the stagnation in the branches and stock of a portion of that sap which, in a tree growing on its own stem or upon a stock of its own species, would descend to nourish and promote the extension of its own roots. The practice, therefore, of graft- ing the Pear on the Quince, and the Peach on the Plum, when extensive growth and durability are wanted, is wrong ; but it is eligible wherever it is wished to diminish the vigor and growth of the tree, and its durability is not so imporant." In adapting the graft to the soil the stock has a marked influence. Thus in dry chalky soils, where the Peach on its own roots will scarcely gi'ow, it is found to thrive admirably budded on the Almond. We have already mentioned that in clay soils too heavy and moist for the Peach, it succeeds very well if worked on the Plum. M. Floss, a Prussian gardener, succeeded in growing fine pears on sandy soils, where it was nearly impossible to raise them before, by grafting them on the Mountain Ash, a nearly related tree, which thrives on the driest and lightest soil. A variety of fruit which is found rather tender for a cer- tain climate, or a particular neighborhood, is frequently acclimatized by grafting it on a native stock of very hardy habits. Thus near the sea-coast, where the finer plums thrive badly, we have seen them greatly improved by being worked on the beech-plum, a native stock adapted to the spot ; and the foreign grape is more luxuriant when grafted on our native stocks. A slight effect is sometimes produced by the stock on the quality of the fruit. A few sorts of pear are superior in flavor, but many are also inferior, when grafted on the Quince, while they are more gritty on the thorn. The Green Gage, a Plum of great delicacy of flavor, varies considerably upon different stocks ; and Apples raised on the crab, and pears on the Mountain Ash, are said to keep longer than when grown on their own roots. 38 PROPAGATION OF VARIETIES. In addition to the foregoing, a diseased stock should always be avoided, as it will communicate disease slowly to the graft^ unless the latter is a variety of sufficient vigor to renew the health of the stock, which is but seldom the case. The cultivator will gather from these remarks that, in a favorable climate and soil, if we desire the greatest giwth, duration, and development in any fruit (and this applies to orchards generally), we should choose a stock of a closely simi- lar nature to the graft — an apple seedling for an apple ; a pear seedling for a pear. If we desire dwarf trees that come into bearing very young, and take little space in a garden, we employ for a stock an allied species of slower gi'owth. If our soil or climate is unfavorable, we use a stock which is adapted to the soil, or which will, by its hardier roots, endure the cold. The influence of the graft on the stock seems scarcely to extend beyond the power of communicating disease. A graft taken from a tree enfeebled by disease will recover with diffi- culty, even if grafted on healthy stocks for a dozen times in repeated succession. And when the disease is an inherent or hereditary one, it will certainly communicate it to the stock. We have seen the yelloivs, from a diseased peach-tree, propa- gated through hundreds of individuals by budding, and the stock and graft both perish together from its effects. Hence the importance, to nurserymen especially, of securing healthy grafts, and working only upon healthy stocks. Propagation by Cuttings. Propagating by cuttings, as applied to fruit-trees, consists in causing a shoot of the previous season's wood to grow, by detaching it from the parent tree at a suitable season, and planting it in the ground under favorable circumstances. In tliis case, instead of uniting itself by woody matter to another tree, as does the scion in grafting, the descending woody matter becomes roots at the lower end, and the cutting of which is then a new and entire plant. Every bud being a distinct individual, capable of forming a new plant, has in- deed theoretically the power, if separated from the parent stem, of throwing out roots and maintaining a separate exist- ence ; and some plants, as the grape-vine, are frequently propagated by single buds planted in the soil. But in prac- tice it is found necessar}^, with almost all trees and plants, to retain a considerable portion of the stem with the bud, to supply it with food until it has formed roots to draw nourish- ment from the soil. All fruit-trees may be propagated by cuttings, with propei PROPAGATION OF VARIETIES. 39 care and attention, but only a few gi-ow with sufficient facility in this way to render their propagation by cuttings a common mode. These are the Gooseberry, the Currant, the Yine, the Quince, the Fig, and the Mulberry. Cuttings of the Currant, Gooseberry, and the hardy sorts of Vine will root readily, in a soil not too dry, in the open garden. Currants and Gooseberries are generally taken off" in the fall or winter, prepared for planting, and two-thirds of their lower ends buried in the ground till the commencement of spring, when they are planted out, either where they are to remain or in nursery rows. They will succeed nearly as well if taken off" in the spring, but, owing to the period at which they commence growing, this must be attended to very early ^ if deferred till that season. A successful practice is to prepare the cuttings of Goose- berries and Currants early in the autumn, and to plant them at once in the position where they are to grow the succeeding summer. In planting, set the cuttings into the ground so deeply that but one bud will be left at or near the surface, and then, as soon as the frosts of winter come, cover the whole ground with a light mulch of coarse straw manure, or other litter three or four inches deep. In order to raise plants of the Gooseberry and Currant, with straight clean stems, which shall not throw up suckers, it is only necessary, before planting the cutting, to cut out every eye or bud to be placed below the surface of the ground, Fig. 18. The cutting should be about a foot long, eight inches of which may be inserted in the ground. To insure greater success in raising the finer sorts of Gooseberry, or other shrubs, it is customary to plant the cuttings on the shaded side of a wall or fence, in deep rich loam, rather damp than dry. Cuttings of the vine are gener- ally prepared when trimming the old plants in autumn or winter ; they may then be buried with their lower ends in the ground, or kept in earth in the cellar till spring. Grape cuttings are also mad6 as soon as it will answer to prune the vines in the autumn ; and, being planted at once in the ground, covered as above noted for Gooseberries and Currants, are found to grow successfully. Scarce sorts of grapes, which it is desirable to pared and multiply extensively, are frequently propagated by joints: that is, by buds having about two inches of wood attached to each — every bud in this way forming a plant. Fig. 18. Gooseberry cutting pre- 40 PROPAGATION OF VARIETIES. When this mode is adopted, it is usual to plant the joints about half an inch deep, in light soil, in a common hot-bed prepared for the purpose, or each joint is planted in a pot by itself. In the first way a great number of plants may be grown in a small space. Formerly more certain success in propagating the vine by joints was considered gained by halving tlie joint before plant- ing, as shown in Fig. 19 ; but, recently, operators have prac- __ _^_,^.^^_^„ .,._,... tised the simple manner of preparing the cuttings with about two inches of wood be- low, and half an inch above the bud, and then planting in A vine joint prepared and planted. f^^^.^^ ?^ propagating-houses, by simply placing the eye or cutting in a perpendicular position, the bed just level with, or nearly covered in a bed of clean, sharp, building or lake sand. A gentle bottom heat is to be maintained steadily, at the same time keeping the air in the house or frame quite cool until the lower end of the cutting or bud has commenced to form roots, when the air of the surface or volume of the house may be increased in warmth to stimulate growth of vine. In the method of growing from single eyes, or two-eye cuttings, in out-door practice, it is considered best to prepare the cuttings during winter, and pack them in clean damp — not wet — sand, in a cool, dark cellar, where they will callus ; and then, just as soon in the spring as the ground can be worked, plant the cuttings out, selecting, as far as possible, a sharp sandy loam for the location, covering the bed half an inch deep with the soil, and then two to three inches deep with mulch of sawdust, tan bark, &c. In preparing cuttings of what are termed hard-wood varie- ties, such as Delaware, Norton's Virginia, &c., it is customary with some propagators to scrape off the outer bark from the lower end of the cutting, and to soften it by soaking in water from ten to twenty hours before placing them in the bed or frame. The large English black niulberry is propagated by cut- tings, as follows : About the last of October take cuttings from the thrifty shoots of a bearing tree, cut out all the buds except two or three at the top, and pare off the bottom of the cutting just below a bud. Lay in the cuttings in a sheltered border, burying them so that only the two buds at the top are exposed, and covering them with some loose straw or lit- ter. ^ In the spring make a small hot-bed with very sandy soil, in which to plant the cuttings on taking them out of the PROPAGATION OF VARIETIES. 41 ground, or place each one in a small pot in any hot-bed ready at hand, and in a few weeks they will be found to have made roots freely. As a general rule, cuttings succeed best when they are taken ofi" just between the young and the previous year's wood ; or, in the case of young side shoots, when they are cut off close to the branch preserving the collar of the shoot. The lower end should be cut smoothly across just below a bud, the soil should in all cases be pressed firmly about the lower end of the cutting, and it should always be planted before the buds commence swelling, that the wound may in some measure heal before growth and the absorption of fluid commences. Propagation hy Layers and Suckers. A layer may be considered as a cutting not entirely sepa- rated from the plant. Layering is a mode of propagation resorted to in increas- ing some fruit-tree stocks, as the Paradise stock, the Muscle Plum, and some kinds w^hich do not grow so well from the seed. Certain varieties of native grape, as the Norton's Vir- ginia, which do not root readily by cuttings, are also raised in this way, and it may be applied to any sort of fruit-tree which it is desirable to continue on its own root without grafting. Fruit-trees are generally layered in the spring, and the layers may be taken off well-rooted plants in the autumn. But they may also be layered with success early in July. In making layers the ground around the mother plant should be made light and mellow by digging. Being provided with some hooked pegs to fasten down the layers, bend down 42 PROPAGATION OF VARIETIES. a branch, so that the end may recline upon the ground. Open a little trench thi-ee or four inches deep to receive the young wood to be layered ; make a cut or tongue, Fig. 20, a, half way through the under or upper side of the shoot, pegging down the branch with the hooked peg, 6, to keep it in its place ; press the earth slightly round the tongue, and, in fill- ing in the soil, raise nearly upright the end of the layer, c, which remains above the surface of the ground. The descending sap, filled with organizable matter, is ar- rested by this tongue, accumulates there, and the emission of roots speedily takes place. Ringing, wounding, or twisting the limb answers the same purpose less perfectly, and indeed many trees root readily from the mere position of the branches as layers, and the moisture of the soil. A tree or plant which is kept for raising layers is called a stool, and is headed down, both to facilitate the rooting of the layers and to afibrd an abundance of shoots near the earth. Shoots of some of the fruit-tree stocks in the English nurse- ries are pegged down to the surface before growth commences in the spring, covered about an inch deep with soil, and at the end of autumn afibrd hundreds of plants ; almost every bud making a separate root. Suckers are shoots sent up from the root, or from portions of the stem below the surface of the soil, which are easily separated from the parent plant. Suckers of fruit-trees are frequently used as stocks for budding or grafting upon ; but they are greatly inferior to seedlings for this purpose, as they are always more liable to produce suckers, and they have not the thrifty, vigorous habit, or the same power of forming as good roots as seed- lings. Besides this, should the tree from which they are taken be diseased, they will be likely to carry the malady with them. Propagating by suckers is an easy and desirable way when we wish to continue a seedling fruit of value on its own root, and some of our common fruits appear to be more healthy and permanent when growing in that way. It is also a mode for increasing the Raspberry; as is also that of runners, which is a kind of sucker above ground, for the Strawberry. Propagation hy Pieces of Roots. Many varieties of trees, and nearly all varieties of Black- berries, Raspberries, Gooseberries, Currants, &c., can be readily propagated by small pieces of roots. Cut the root into pieces of about two inches in length, any time in autumn or winter, and pack them in moist sand, storing where they PRUNING. 43 will be free from frost. In spring prepare a frame with a gentle bottom heat and plant them, covering about an inch deep, in a sandy loam ; as soon as they have well started they may be transplanted out into the open field. Some propaga- tors keep them in the winter packages until the spring is well advanced and the ground becomes somewhat warmed, when they plant at once in the open ground, setting the upper end of the piece of root just level with the ground, and then covering the whole surface with about three inches deep of some light mulching material. CHAPTER TV. PRUNING. 1. Pruning to 2^romote Growth or modify the Form of Fruit- In this country almost all fruit-trees are gi-own as standards. In this way they develop their natural forms, attain the largest size, and produce the gi-eatest quantity of fruit with the least possible care. Our bright and powerful sun, reaching every part of the tree, renders the minute sys- tems of pruning and training, which occupy so large a portion of the English works on the subject, of little or no moment to the cultivator here. Pruning is therefoi'e commonly resorted to only for the purpose of increasing the vigor of feeble trees, or to regulate and improve the form of healthy and luxuriant trees. Pruning has the power of increasing the vigor of a tree in two ways. If we assume that a certain amount of nourish- ment is supplied by the roots to all the branches and buds of a tree, by cutting off one-half of the branches at the proper season we direct the whole supply of nourishment to the remaining portion, which will consequently grow with nearly double their former luxuriance. Again, when a tree becomes stunted or enfeebled in its growth, the thinness of its inner bark, with its consequent small sap-vessels (which it must be remembered are the principal channel for the passage of the ascending supply of food), renders the upward and downward circulation tardy, and the growth is small. By heading back or pruning judiciously, all the force of the nourishing fluid is thrown into a smaller number of buds, which make new and luxuriant shoots, larger sap-vessels, and which afford a ready passage to the fluids, and the tree with these renewed energies will continue in vigor for a long time. 44 PRUNING. This treatment is especially valuable in the case of smali trees of feeble or stunted growth, which are frequently cut back to a single bxid, and a new shoot or shoots full of vigor, gives a healthy habit to the tree. In the nurseries this practice of heading down unthrifty trees is frequently pursued, and small orchard trees which have become enfeebled may be treated in the same manner, cutting back the head as far as the place where it is wished that new shoots should spring out. Older trees should be headed back more sparingly, unless they are greatly enfeebled, and their roots should at the same time be assisted by manure. A judicious pruning, to modify the form of our standard trees, is nearly all that is required in ordinary practice. Every fruit-tree^ grown in the open orchard or garden as a common standard, should be allowed to take its natural form, the whole efforts of thej^runer going no further than to take out all weak and crowded branches ; those which are filling uselessly the interior of the tree, where their leaves cannot be duly exposed to the light and sun, or those which interfere with the growth of others. All pruning of large branches in healthy trees should be avoided, by examining them every season and taking out superfluous shoots while small. Mr. Coxe, the best American author on fruit-trees, remarks very truly: " When orchard trees are pruned, they are apt to throw out numerous (superfluous) suckers from the boughs in the follow- ing summer; these should be rubbed off" when they first appear, or they may easily be broken off while young and brittle — cutting is apt to increase their number." Where pruning is not required to renovate the vigor of an enfeebled tree, or to regulate its shape, — in other words, in the case of a healthy tree which we wish to retain in a state of the greatest luxuriance, health, and vigor, — it may be considered worse than useless. Bearing in mind that growth is always corresponding to the action of the leaves and branches, if these are in due proportion and in perfect health, the knife will always be found rather detrimental to luxu- riance and constitutional vigor than beneficial.* * Ignorant cultivators frequently weaken the energies of young trees, and cause them to gTow up with lean and slender stems, by injudiciously trimmiag off the young side shoots and leaves in the growiQg season. By taking off these shoots the stem is deprived of aU the leaves which would attract and elaborate the sap, thus prepar- ing nourishment for the growth of the stem ; and the trunk of the tree does not increase in size half so fast as when the side branches are allowed to remain for a time, pruning them away gradually. It is better, in the case of these young trees, to stop the side branches, when of moderate length, by pinching out the terminal bud. PRUNING. 45 Thf' best season for pruning to promote growth, theoretically is in autumn, soon after the fall of the leaf. Next to this, winter pruning, performed in mild weather, ia best, and in orchards this is the season usually most convenient.* In all parts of the country where the winters are not very severe (and always in the Southern or Western States) the roots are collecting a certain stock of nourishment during the whole autumn and winter. When a tree is pruned in autumn or winter this whole supply goes to the remaining branches, while in the case of spring pruning it is partly lost. North of the 43d degree of latitude, however, the winters are so severe that winter pruning should be deferred till the last of February. We should especially avoid pruning at that period in spring when the buds are swelling, and the sap is in full flow, as the loss of sap by bleeding is very injurious to most trees, and in some brings on a serious and incurable canker in the limbs. In pruning large limbs, some composition should always be at hand to cover the wound. This will not only prevent its cracking by the cold in winter-pruning, but will keep out the air, and maintain the exposed wood in a sound state until it is covered with a new layer of bark. Many compositions have been in fashion abroad for this purpose, which under our sum- mer sun and winter frosts are nearly worthless, as they generally crack and fall off in a single year. The following is a cheap and admirable application, which we recommend to all cultivators of fruit-trees. Composition for wounds made in pruning. Take a quart of alcohol and dissolve in it as much gum-shellac as will make a liquid of the consistence of paint. Apply this to the wound with a common painter's brush ; always paring the wound smoothly first with the knife. The liquid becomes perfectly hard, adheres closely, excludes the air perfectly, and is affected by no change of weather ; while at the same time its thin- ness offers no resistance to the lip of new bark that gradually closes over the wound. If the composition is kept in a well- corked bottle, sufficiently wide-mouthed to admit the brush, it will always be ready for use and suited to the want of the moment. To prevent mice or rabbits from girdling trees. Great injury is done to young orchards in some districts by the meadow mouse. This little animal always works under cover, * Experience of many years convinces us that, whatever theory may suggest, the best time to prune in order to promote growth, and to have the wound healed perfectly, is very early in spring, or as soon as the severity of winter has passed. 46 PRUNING. and therefore does its mischief in ^\dnter when the snow lies deeply upon the ground. A common and effectual mode of deterring it is that of treading down the snow firmly about the stem directly after every fall of snow. But this is a very troublesome affair. The following mixture will be found to be an effectual pre- vention. Take one spadeful of hot slaked lime, one do. of clean cow-dung, half do. of soot, one handful of flowers of sulphur : mix the whole together with the addition of suffi- cient water to bring it to the consistency of thick paint. At the approach of winter f)aint the trunks of the trees suffi- ciently high to be beyond the reach of these vermin. Ex- perience has proved that it does no injury to the tree. A dry day should be chosen for its application. English nurserymen are in the habit of protecting nurseries oi small trees from the attacks of rabbits, simply by distributing through the squares of the nursery coarse matches made by dipping bunches of rags, or bits of tow, in melted sulphur, and fastening these in split stakes a couple of feet high. The latter are stuck into the gi'ound, among the trees, at from 12 to 20 feet apart, and are said completely to answer the purpose. Wrapping the body of the tree with coarse hardware paper, letting the lower end of the paper go below the soil at the crown of the tree, will eflectually prevent the attacks of rabbits. ^ IVashfor the trunks and branches of fruit-trees. The best wash for the stems and branches of fruit-trees is made by dis- solving two pounds of 2'>otash in two gallons of water. This is applied with a brush at any season, but perhaps with most effect in the spring. One, or at most two ajiplications will rid the stem of trees of the bark-louse, and render it smooth and glossy. It is far more efficacious than whitewash, as a preservative against the attacks of insects, while it promotes the growth of the tree, and adds to the natural lively color of the bark. The wash of soft soaj) is also a very good one for many purposes. Though not equal for general purposes to the potash wash, it is better for old trunks with thick and rigid bark, as a portion of it remains upon the surface of the bark for some time, and with the action of every rain is dissolved, and thus penetrates into all the crevices where insects may be lodged, destrojmig them, and softening the bark itself. 2. Pruning to induce Fruit fulness. There are advantages and disadvantages attending all seasons of pruning, but our own experience has led us to believe that, PRUNING. 47 practically, a fortnight before rtiidsuminer is hy far the best season on the whole for pruning in the Northern and Middle States. Wounds made at this season heal over freely and rapidly ; it is the most favorable time to jndge of the shape and balance of the head, and to see at a glance which branches require removal ; and all the stock of organizable matter in the tree is directed to the branches that remain. When a young fruit-tree is too luxuriant, employing all its energies in making vigorous shoots, but forming few or no blossom buds, and producing no fruit, we have it in our power by different modes of pruning to lessen this over-lux- uriance, and force it to expand its energies in fruit-bearing. A successful mode of doing this is by pruning the roots — a proceeding recently brought into very successful practice by European gardeners. Moot-pruning has the effect of at once cutting off a consid- erable supply of the nourishment formerly afforded by the roots of a tree. The leaves, losing part of their usual food, are neither able to grow as rapidly as before, nor to use all the nutritious matter already in the branches ; the branches therefore become more stunted in their growth, the organ- izable matter accumulates, and fruit-buds are directly formed. The energies of the tree are no longer carried off in growth, and the returning sap is employed in producing fruit-buds for the next year. Root-pruning should be performed in autumn or winter, and it usually consists in laying bare the roots and cutting off smoothly at a distance of a few feet from the trunk (in pro- portion to the size of the tree) the principal roots. Mr. Rivers, an English nurseryman of celebrity, who has practised this mode with great success, digs a trench early in November, eighteen inches deep, round and under his trees to be root- pruned, cutting off the roots with a sharp spade. By follow- ing this practice every year he not only throws his trees into early bearing, but forces Apples, Pears, and the like, grafted on their own roots, to become prolific dwarfs, growing only six feet apart, trained in a conical form, full of fruit branches, and producing abundantly. Those dwarf trees, thus annually root-pruned, he supplies abundantly with old composted manure at the ends of the roots, thus keeping up their health and vigor. The plan is an admirable one for small gardens, or for amateurs who wish to grow a great many sorts in a small surface. Mr. Rivers, in a pamphlet on this subject, enumerates the following among the advantages of systematic root-pruning : — "1. The facility of thinning (owing to the small size of the trees), and, in some varieties, of setting the bios- 48 PRUNING. soms of shy-bearing sorts, and of thinning and gathering the fruit. "2. It will make the gardener independent of the natural soil of his garden, as a few barrowfuls of rich mould will sup- port a tree for a lengthened period, thus placing bad soils nearly on a level with those the most favorable. "3. The capability of removing trees of fifteen or twenty years' growth with as much facility as furniture." In conclusion, Mr. Rivers recommends caution y' *' enough of vigor must be left in the tree to support its crop of fruit, and one, two, or three seasons' cessation from root-pruning will often be found necessary." Root-pruning in this country will, we think, be most valu- able in its application to common standard trees, which are thrifty, but bear little or no fruit. They will generally be found to require but a single pruning to bring them into a permanently fruitful condition ; and some sorts of Pears and Plums, which do not usually give a fair crop till they are twelve or fourteen years old, may be brought into fruit by this means as soon as they are of proper size. Several nearly full-grown peach, pear, and plum trees, on a very rich soil on the Hudson, which were over-luxuriant, but bore no fruit, were root-pruned by our advice, and yielded most excellent and abundant crops afterwards. In the case of Apple orchards, where the permanent value depends on the size, longevity, and continued productiveness of the trees, it is better to wait patiently and not resort to pruning to bring them into bearing, as it cannot be denied that all excessive pruning shortens somewhat the life of a tree. Mr. Coxe, indeed, recommended that the first fruit should never be allowed to ripen on a young apple orchard, as it lessens very materially the vigor of the trees. Shortening-in the shoots of Peaches, Nectarines, and Apri- cots, as we shall hereafter point out, has a strong tendency to increase the fruitfulness of these trees, since by reducing the young wood the sap accumulates in the remainder of the branch, and man}^ bearing shoots are produced instead of one. And the English practice of spurring-in, which consists in annually shortening the lateral shoots of trained Pears, Apples, and the like, in order to make them throw out short fruit branches or spurs, is founded on the same principle. Sending down the limbs is an easy and simple means of throwing such branches directly into fruit. By this means the circulation is retarded, rapid growth ceases, organizable matter accumulates, and fruit-buds, as before stated, surely follow. The limbs are bent while flexible, in June or July, and tied down below a horizontal line until they retain of PRUNING. 49 themselves their new position. When this can be easily ap- plied, it is a never-failing mode of rendering such branches fruitful. It is stated in Loudon's " Gardeners' Magaziue," that " a very large crop of Pears was obtained by the Rev. Mr. Fisher, in Buckinghamshire, from trees which had not borne at all, by twisting and breaking down the young shoots late in the autumn, when the wood had become tough ; and the pendent branches afterwards continued perfectly healthy." Disharking and JRinging are two modes that have been recommended by some authors, but of which, except as cu- rious experiments, we entirely disapprove. Disbarking, that is, removing the outer bark of the trunk in February, May, or March, is and may be practised with good results on trees in very sheltered positions, and under glass, but must always be a somewhat dangerous practice in open orchards, and in a variable climate like ours; while its good effects may in a great measure be attained by keeping the bark in a healthy state by a wash of soft soap. liinging^ which is nothing more than stopping the descending sap in a branch, and forcing it to organize blossom-buds, b}'^ taking off a ring of bark, say a fourth or half an inch, near midsummer, is a mode always more or less injurious to the health of the branch, and if carried to any extent finally destroys the tree. It is gradually falling into disuse since root-pruning and other and better modes are becoming known. A ligature or band- age, tightly applied to the limb, will have temporarily the same effect as ringing, without so much injury to the branch. 3. Inducing Fruitfulness hy other Means. The influence of certain soils on the productiveness of fruit-trees is a subject of every-day observation, but the par- ticular ingredients of the soil which insure this abundant bearing are not so well known. Limestone soils are almost invariably productive of all sorts of fruit ; and certain strong loams in this country seem to be equally well adapted to this end. In a curious work called the " Rejuvenescence of Plants," &c., by Dr. Schultz, of Berlin, the author, who has devoted considerable time to the subject, states that common salt and chloride of lime contribute greatly to the flowering of most plants, to which, however, they can only be applied with safety in small quantities. " Salts of lime," he continues, " appear to produce so nearly the same effect as those of pot- ash and soda, that it is only necessary to place lime within their reach, if there is no deficiency of manure in the shape of general food. Lime will in the main promote, in an as- 4 50 TRAINING. tonishing degree, the fruit and flowering of most plants, be- cause calcareous salts promote evaporation and the concentra- tion of sap." Although we cannot coincide with many of Dr. Schultz's views as expressed id. this work, yet the remarks just quoted agree so entirely with facts that have come under our own observation, that we gladly place them before the cultivator of fruit-trees. One of the mosb productive fruit-gardens in our knowledge is on a limestone soil, and another, more than usually proline, in a neighborhood not very fruitful, is every year treated with a top-dressing of coarse salt, at the rate of two bushels to the acre. These facts are surely worth the attention of growers, and should be the subject of more ex- tended and careful experiments. Eenderrug trees more fruitful by dwarfing^ and by adapt- ing them to soils already unfruitful by growing them upon other and better stocks, we have already placed before the reader under the head of Grafting. CHAPTER Y. TRAINING. Training fruit-trees is, thanks to our favorable climate, a proceeding entirely unnecessary in the greater part of the United States. Our fine dry summers, with the gi-eat abun- dance of strong light and sun, are sufficient to ripen fully the fruits of temperate climates, so that the whole art of training, at 9nce the trial and triumph of skill with English fruit- gardeners, is quite dispensed with ; and in the place of long lines of brick wall and espalier rails, surrounding and dividing the fruit-garden, all covered with carefully trained trees, we are proud to show the open orchard, and the borders in the fruifc-garden filled with thrifty and productive standards. Nothing surprises a British gardener more, knowing the cold of our winter, than the first sight of peaches and other fine fruits arriving at full perfection in the Middle States with so little care ; and he sees at once that three-fourths of the great expense of a fruit-garden here is rendered entirely needless. Training fruit-trees, in this country, is therefore confined to the colder districts north of the 43° of latitude, and to the gardens of amateurs. There can, however, scarcely be a more beautiful display of the art of the horticulturist than a fine row of trained trees, their branches arranged with the utmost TRAINING. 51 symmetry and regularity, and covered, in the fruit season, with large and richly colored fruit. North of the 43° latitude (or north of the Mohawk) the peach does not ripen well, and this, as well as some other rather tender trees, will, in such situations, generally yield abundant crops when trained on a common upright trellis, or espalier rail, seven or eight feet high.* Still farther north, as in Maine or Canada, a wall must be resorted to ; but our own observation leads us to believe that, generally, the espalier rail will be found not only cheaper and more easily managed in training, but really preferable to a wall, as full exposure to light is sufficient without much additional heat. With regard to walls themselves, in the middle portions of the Union a southern aspect is almost always the worst, being too hot in midsummer ; a wall running north and south, and affi)rding east and west aspects, is much the best. The western aspect is indeed preferable for all tender fruits, as the blossoms are not there liable to injury from early frosts. A north wall is useful for producing a later crop. The objects of training are, by a more complete exposure of the leaves and branches to the light and sun, to ripen fruits in a naturally unfavorable climate; to render them more fruitful — lessening vigor and excessive growth by the lateral or horizontal arrangement of the branches ; and lastly, economy of space, as trees when trained on a flat surface occupy much less space in the fruit-garden than standards, and leave the borders more open for cropping with vegeta- bles. Training conical standards. A very easy and simple mode of training fruit-trees, which has lately come into great favor with amateurs, is the conical standard, or Quenouille (pronounced Kenool) of the French. It is applied chiefly to pears, which when treated in this way may be planted about eight feet apart, and thus a great variety of sorts may be grown in a small garden. A great number of the" specimen trees in the London Horticultural Society's Garden are trained in this manner ; and Loudon remarks, that in 1840 the Royal Kitchen Garden of Yersailles contained two hun- dred trees trained in the conical manner, with the current year's shoots tied down en quenouille. " They had attained the height of from six to twelve feet before the branches * Cedar or locust posts, set four or eight feet apart, mth horizontal bars let in, and crossed by light perpendicular strips of pine from six to twelve inches apart, will f omi an excellent and durable trellis for espaliers. See Fig, 28. Indeed many gardeners here prefer having a light trellis a few inches from the waU upon which to train, instead of nailiag directly on the wall. 52 TRAINING. were bent down; but the effect of this was to cover the shoots with blossom-buds, and to produce the most extraor- dinary crops." To produce Quenoulle standards, plant a young tree, three or four feet high, and, after the first summer's growth, head back the top and cut-in the side branches, as represented by the dotted lines on a. Fig. 21. The next season the tree will shoot out three or four tiers of side branches, according to its strength. The lowest should be left about eighteen inches from the ground, and, by pinching off superfluous shoots, others may be made to grow pretty regularly, so as not to crowd the head. At the end of this season head back the leader as ia 6, to strengthen the side shoots. Next season a fresh series of lateral shoots will be produced, four or five of which may be kept every year ; and the third or fourth year the lower branches may be bent down in midsummer, c, and a I Fig. 21. Fig. 22. Quenouille or Conical Training, progressive stages. Conical or QuenouUle Training, complete. kept in a pendulous position for a year or two, by tying them to stakes driven in the ground, or to the main stem. This successive growth at the top, and arrangement of the limbs below, must be continued till the requisite height — say ten feet — is attained, when, all the branches assuming their final form, the tree will resemble Fig. 22. A moderate prun- ing to produce new wood, and the occasional tying in of a rambling shoot, will be all that is required. The French TRAINING. 53 quenouille training is performed with dwarf stocks, but the trees are more thrifty and durable when gi*afted on their own stocks, and kept withiQ proper bounds by root-pruning after Mr. Rivers's method, explained in a previous page. Pyramids and hushes are trees adapted for small gardens, and not standards such as are planted in orchards. Mr. Rivers, whose success in training and fruiting dwarf trees has hardly an equal, gives the following directions : — "If a young gardener intends to plant, and wishes to train up his trees so that they will become quite perfect in shape, he should select plants one year old from the bud or graft, with single upright stems; these will of course have good buds down to the junction of the graft with the stock. The first spring a tree of this description should be headed down, so as to leave the stem about eighteen inches long. If the soil be rich, from five to six and seven shoots will be produced ; one of these must be made the leader, and if not inclined to be quite perpendicular, it must be fastened to a stake. As soon in summer as the leading shoot is ten inches long, its end must be pinched ofi'; and if it pushes forth two or more shoots, pinch off all but one to three leaves, leaving the top- most for a leader. The side shoots will in most cases assume a regular shape ; if not, they may be this first season tied to slight stakes, to make them grow in the proper direction. This is best done by bringing down and fastening the end of each shoot to a slight stake, so that an open pyramid may be formed ; for if it is too close and cypress-like, enough air is not admitted to the fruit. They may remain unpruned till the end of August, when each shoot must be shortened to within eight buds of the stem. This will leave the tree so that no pruning in winter will be required. The second sea- son the tree will make vigorous growth; the side shoots which were topped last August will each put forth three, four, or more shoots. In June, as soon as these have made four leaves, they must be pinched off to three leaves, and if these spurs put forth shoots, which they often do, every shoot must be pinched down to one leaf, all hut the leading shoot of each side hranch. This must be left on, to exhaust the tree of its superabundant sap, till the end of August. The per- pendicular leader must be topped once or twice — in short, as soon as it has grown ten inches, pinch off its top, and if it break into two or three shoots, pinch them all but the leader, as directed for the first season ; in a few years most symmet- rical trees may be formed." The best modes of training for this country, on walls or espaliers, are fan-cordon and horizontal training. The first is the simplest and easiest mode of training the Peach, the 54 TRAINING. Apricot, Nectarine, and Cherry ; and the latter is best adapted to the Pear. In training to a wall, the branches are fastened in their places by shreds of leather and nails ; and as espaliers, by tying them with slips of bass matting to the rails of the trellis. Cordon-training has within the past few years become quite a feature among French gardeners, and is now being practised with success by many amateurs in this country. There are a number of varied modes of training en cordon, among which those termed oblique cordon and espalier or lateral cor- don are most in use. Oblique cordon training serves to test in a sinall space a large number of varieties, and may in many cases be adopted with great satisfaction. Dubreil says : " In its practice choose healthy and vigorous young trees of one year's growth, carrying only one stem. Plant them sixteen inches apart, and incline them one over the other at an angle of sixty degrees. Cut off about one-third of the length at or just above a front fruit-bud. During the following summer favor as much as possible the development of the terminal shoot ; all the others must be transformed into fruit branches by the same means as described for pyramidal trees. The second pruning has for its object to transform the lateral shoots into fruit-spur^ ; the new extension of the stem must be cut back one-third. If the terminal extension has grown but slightly, and shows signs of weakness, the cut must be made lower down on the two-years wood, in order to obtain a more vigorous terminal shoot. By the time of the third pruning, the young stem has generally attained two-thii'ds of its entire length; it must then be inclined to an angle of 45°." The same pruning of side branches and terminal shoot must be performed as last year, and continued from year to year until the desired height for covering the wall or trellis is attained ; afterwards it must be yearly cut back about two feet, for the purpose of allowing a vigorous shoot to grow from the end, and thus keep up a healthy circulation. Espalier or lateral cordon training is adapted to the borders of walks in gardens, and is suited more to the Apple worked on the Paradise stock than any other variety of tree. It is termed double or single arm cordon, as the trees have arms trained one or both ways. Fig. 23 shows at (i a young maid- en tree pruned for planting, while h shows the same with its limbs tied down to a wire, which is upheld by stakes about one foot above the ground, and secured firmly at each end of the line. Fig. 24 shows the plants after being two or three years trained in single cordon — the terminal shoot of each tree TRAINING. 65 being united by inarching at the junction with the stem and branch. The following account of fan-training and horizontal train- ing is so concisely abridged from the practice of the best English gardens, in the "Suburban Horticulturist," that we cannot do better than to place it before the reader. a Fig. 23. Fig. 24. Fan-training in the common English manner, A maiden plant (a tree but one year from the graft) being planted, " is to be headed down to four buds or eyes, placed in such a manner as to throw out two shoots on each side, as shown in Fig. 25. The following season the two uppermost shoots are Fig. 25. Fan-training, first stage. Fig. 26. Fan-training, second stage. to be headed down to three eyes, placed in such a manner as to throw out one leading shoot and one shoot on each side ; the two lowermost shoots are to be headed down to two eyes, so as to throw out one leading shoot and one shoot on the uppermost side, as shown in Fig. 26. We have now five leading shoots on each side, well placed, to form our future tree. Each of these shoots must be placed in the exact posi- 56 TRAINING. tion in which it is to remain ; and as it is these shoots which are to form the future tree, none of them are to be shortened. The tree should by no means be suffered to bear any fruit this year. Each shoot must now be allowed to produce, besides the leading shoot at its extremity, two other shoots on the uppermost side, one near to the bottom and one about midway vip the stem ; there must also be one shoot on the undermost side, placed about midway between the other two. All the other shoots must be pinched off in their infant state. The tree will then assume, at the end of the year, the appear- ance shown in Fig. 27. From this time it may be allowed to Fig. 27. Fan-training, third stage. bear what crop of fruit the gardener thinks it able to carry ; in determining which he ought never to overrate the vigor of the tree. All of these shoots except the leading ones must at the proper season be shortened, but to what length must be left entirely to the judgment of the gardener, it of course depending upon the vigor of the tree. In shortening the shoot, care should be taken to cut back to a wood-bud that will produce a shoot for the following year. Cut close to the bud, so that the wound may heal the following season. The following year each shoot at the extremities of the leading branches should produce, besides the leading shoot, one on the upper and two on the under part, more or less, according to the vigor of the tree ; whilst each of the secondary branches should produce, besides the leading shoot, one other placed near to the bottom ; for the grand art of pruning, in all systems to which this class of trees is subjected, consists in preserving a sufficient quantity of young wood at the bottom of the tree ; and on no account must the gardener cut away clean any shoots so placed, without well considering if they will be wanted, not only for the present but for the future good appearance of the tree. The quantity of young wood annually laid in must depend upon the vigor of the tree. It would be ridiculous to lay the same quantity into a weakly tree as into TRAINING. 67 a tree in full vigor. The gardener here must use his own judgment. But if any of the leading shoots manifest a dis- position to outstrip the others, a portion of young shoots must be laid in, and a greater quantity of fruit suffered to ripen on the over-vigorous branch. At the same time a smaller quantity of fruit than usual must be left to ripen on Fig. 2& Fan-trairdhg, complete. the weaker branch. This will tend to restore the equilibrium better than any other method. Fig. 28 presents us with the figure of a tree in a more advanced state, well balanced, and well calculated for an equal distribution of the sap all over its surface. [We have varied this figure by representing it trained on a trellis, instead of a wall.] Whenever any of the lower shoots have advanced so far as to incommode the others, they should be cut back to a yearling stoot ; this will give them room, and keep the lower part of the tree in order. In nailing to a wall, care must be taken not to bruise any part of the shoot ; the wounds made by the knife heal quickly, but a bruise often proves incurable. Never let a nail gall any part of the tree ; it will endanger the life of the branch. In nailing-in the young shoots, dispose them as straight and regular as possible ; it will look workman-like. Whatever system of training is pursued, the leading branches should be laid-in in the exact position they are to remain ; for wherever a large branch is brought down to fill the lower part of the wall, the free ascent of the sap is obstructed by the extension of the upper, and contraction of the lower parts of the branch. It is thus robbed of part of its former vigor, while it seldom fails to throw out, immediately behind the parts most bent, one or more vigorous shoots." •68 TRAINING. horizontal training consists in preserving an upright leader, with lateral shoots trained at regular intervals. These inter- vals may be from a foot to eighteen inches for pears and apples, and about nine inches for cherries and plums. " A maiden plant with three shoots having been procured, the two Fig. 29, Horizontal training, first stage. Pig. 30, Horizontal training, side shoots are laid in horizontally., and the centre one up- right, as in Fig. 29 ; all the buds being rubbed off the latter but three, viz. : one next the top for a vertical leader, and one on each side near the top, for horizontal branches. In the course of the first summer after planting, the shoots may be allowed to grow without being stopped. In the autumn of the first year the two laterals produced are nailed or tied in, and also the shoots produced from the extremities of the lower laterals ; the centre shoot being headed down as before, as shown in Fig. 30. But in the second summer, when the main shoot has attained the length of ten or twelve inches, it may be stopped ; which, if the plant is in proper vigor, will cause it throw out two horizontal branches, in addition to those which were thown out from those of the preceding year. Fia. 31. Horizontal training, third stage. The tree will now be in its second summer, and will have four horizontal branches on each side of the upright stem, as in Fig. 31 ; and, by persevering in this system, four horizontal branches will be produced in each year till the tree reaches TRANSPLANTING. 59 the top of the wall (or espalier), when the upright stem must terminate in two horizontal branches. In the following au- tumn the tree will have the appearance of Fig. 32." — Suburb- an Sorticulturisty pp. 363 : 372. Fig. y: Horizontal training, f ourtli year Training fruit-trees is nowhere in the United States prac- tised to much extent, nor is it considered desirable in the general practice of fruit-growing. The additional labor is not met by a balance in superior quantity of product, and, while occasionally a few specimens may be procured in this manner of great beauty and excellence, the general crop is not satis- factory or profitable, either to the amateur or the market- grower. CHAPTER YI. TRANSPLANTING. As nearly all fruit-trees are raised first in nurseries, and then removed to their final position in the orchard or fruit- garden ; as upon the manner of this removal depends not only their slow or rapid growth, their feebleness or vigor after- wards, and in many cases even their life, it is evident that i is in the highest degree important to understand and practise well this transplcmiting . The season best adapted for transplanting fruit-trees is a matter open to much difference of opinion among horticul- turists ; a difference founded mainly on experience, but with- 60 TRANSPLANTING. out taking into account variation of climate and soils, two very important circumstances in all operations of this kind. All physiologists, however, agree that the best season for transplanting deciduous trees is in autumn, directly after the fall of the leaf. The ti-ee is then in a completely dormant state. Transplanted at this early season, whatever wounds may have been made in the roots commence healing at once, as a deposit directly takes place of granulous matter from the wound, and when the spring arrives the tree is already somewhat estab- lished, and ready to commence its growth. Early autumn planting is for this reason greatly to be preferred in all mild climates and dry soils ; and even for hardy trees, as the apple, in colder latitudes ; as the fixed position in the ground, which trees planted then get by the autumnal and early spring rains, gives them an advantage at the next season of growth over newly-moved trees. On the other hand, in northern portions of the Union, where the winters commence early, and are severe, spring planting is greatly preferred. There autumn and winter are not mild enough to allow this gradual process of healing and establishing the roots to go on ; for when the ground is frozen to the dejDth of the roots of a tree, all that slow growth and connection of nutriment by the roots is necessarily at an end. And the more tender sorts of fruit-trees, the Peach and Apricot, which are less hardy when newly planted than when their roots are entire, and well fixed in the soil, are liable to injury in their branches by the cold. The proper time, in such a climate, is as early as the ground is in a fit condition in the spring. Early in autumn, and in spring before the buds expand, may as a general rule be considered the best seasons for trans- jDlanting. It is true that there are instances of excellent success in planting at all seasons, except midsummer ; and there are many who, from having been once or twice success- ful in transplanting when trees were nearly in leaf, avow that to be the best season ; not taking into account that their success was probably entu^ely owing to a fortunately damp state of the atmosphere at the time, and abundant rains after the experiment was performed. In the Middle States we are frequently liable to a dry period in early summer, directly following the season of removal, and if transplanting is de- ferred to a late period in spring, many of the trees will perish from drought before their roots become established in the soil. Spring planting should therefore always be performed as soon as possible, that the roots may have the great benefit of the early and abundant rains of that season, and get well started before the heat of summer commences. For the neighborhood TRANSPLANTING. 61 of New York, therefore, the best periods are from the fall of the leaf to the middle of November, in autumn, and from the close of winter to the middle of April, in the spring ; though commonly the seasons of removal are frequently extended a month beyond these limits. Taking up the trees is an important part of the operation. A transplanter should never forget that it is by the delicate and tender points or extremities of the root that trees take up their food ; and that the chance of complete success is les- sened by every one of these points that is bruised or destroyed. If we could remove trees with every fibre entire, as we do a plant in a pot, they would scarcely show any sign of their change of position. In most cases, especially in that of trees taken from nurseries, this is, by the operation of removal, nearly impossible. But although we may not hope to get every root entire, we may, with proper care, preserve by far the larger portion of them, and more particularly the small and delicate fibres. After being taken up, they should be planted directly ; or, if this cannot be done, they should be kept from drying by a covering of mats, and, when sent to a distance, by being packed in damp moss.* Preparing the places. Here is the fatal stumbling-block of all novices and ignorant persons in transplanting. An English gardener, when he is about to plant fruit-trees, talks about preparing his borders ^ an American says he will dig his holes / and we cannot give a more forcible illustration of the ideas of two persons as to the wants of a fruit-tree, or a better notion of the comparative provision made to supply these wants, than by contrasting the two phrases themselves. The one looks upon a tree as a living being, whose life is to be rendered long, vigorous, and fruitful by a good supply of food, and a soil mellow and easily penetrated by the smallest fibre; the other considers it very much in the light of a truncheon or a post, which he thrusts into the smallest possible hole, and supplies with the least portion of manure, trusting to what he seems to believe the inextinguishable powers of nature to make roots and branches under any circumstances. It is true that the terms differ somewhat from the nature of the culture and the greater preparation necessary in planting fruit-trees in England, but this is not by any means sufficient to justify the different modes of performing the same opera- tion there and here. * We should notice an important exception to this in the case of trees packed for shipping- across the Atlantic. In this case they should be packed only ia dry moss ; the moisture of the sea air bemg- sufficient to keep the roots in good condition, while if packed in damp moss they will be injured by rotting or excessive growth. 62 TRANSPLANTING. In truth, in this country, where the sun and climate are so favorable, where pruning and training are comparatively so little necessary, the great requisite to success in the ordinary culture of fruit-trees is the proper preparation of the soil be- fore a tree is planted. Whether a transplanted tree shall struggle several years to recover, or grow moderately after a short time, or at once start into a very luxuriant and vigorous growth, depends entirely upon the amount of care and labor the planter is willing to bestow on the soil for his trees. We have seen several instances where, side by side, one man plant- ed his trees in large spaces of deeply moved and rich soil, and another in small holes in the common mode, which uniformly showed the trees of the first larger after five years than those of the last after twelve. No fruit-tree should be planted in a hole of bss size than three feet square, and eighteen inches to two feet deep. To this size and depth the soil should be removed and well pul- verized, and it should, if necessary, be properly enriched by the application of well-rotted manure, which must be thorough- ly mixed with the whole mass of prepared soil by repeated turnings with the spade. This preparation will answer, but the most skilful cultivators among us make their spaces four or five feet in diameter, or three times the size of the roots, and it is incredible how much the luxuriance and vigor of growth, even in a poor soil, is promoted by this. No after- mending of the soil, or top-dressings applied to the surface, can, in a climate of dry summers like ours, equal the effects of this early and deep loosening and enriching the soil. Its effects on the growth and health of the tree are permanent, and the little expense and care necessary in this preparation is a source of early and constant pleasure to the planter. This preparation may be made just before the tree is planted, but in heavy soils it is much better to do it several months previ- ously ; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice where healthy, vigor- ous orchards or fruit-gardens are desired. The whole art of transplanting, after this, consists in placing the roots as they were before, or in the most favorable posi- tion for growth. Begin by filling the hole with prepared soil, within as many inches of the top as will allow the tree to stand exactly as deep as it previously stood. With the spade, shape the soil for the roots in the form of a little hillock on which to place the roots — and not, as is commonly done, in the form of a hollow ; the roots will then extend in their nat- ural position, not being forced to turn up at the ends. Next examine the roots, and cut off all wounded parts, paring the wound smooth, cutting from the under side. Hold the tree TRANSPLANTING. 63 upright on its little mound in the hole of prepared soil ; ex- tend the roots, and cover them carefully with the remaining pulverized soil. As much of the success of transplanting de- pends on bringing the soil in contact with every fibre, so as to leave no hollows to cause the decay of the roots, not only must this be secured by patiently filling in all cavities among the roots, but, when the trees are not quite small, it is custom- ary to pour in a pail of water when the roots are nearly all covered with soil. This carries the liquid mould to every hidden part. After the water has settled away, fill up the hole, and avoid the common practice of shaking it up and down by the stem. In windy situations it will be necessary to place a stake by the side of each tree, to hold it upright, until it shall have taken firm root in the soil, but it is not needful in ordinary cases. Avoid deej) planting. More than half the losses in orchard planting in America arises from this cause, and the equally common one of crowding the earth too tightly about the roots. No tree should be placed deeper than it formerly grew, as its roots are stifled from the want of air, or starved by the poverty of the soil at the depth where they are placed. It is much the better and more natural process in fact to plant the tree so that it shall, when the whole is complete, appear just as deep as before, but standing on a little mound two or thi-ee inches higher than the level of the gi'ound abqut. This, when the mound settles, will leave it nearly on the level with the previous surface. Mulching is an excellent practice with transplanted trees, and more especially for those which are removed late in the spring. Mulching is nothing more than covering the ground about the stems with coarse straw, or litter from the barn-yard, which by preventing evaporation keeps the soil from becoming dry, and maintains it in that moist and equable condition of temperature most favorable to the growth of yotmg roots. Very many trees, in a dry season, fail at midsummer, after having made a fine start, from the parched and variable condition of the earth about the roots. Watering frequently fails to save such trees, but mulching when they are planted will entirely obviate the necessity of watering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as commonly performed, is a most injurious practice, as the roots, stimulated at one period of the day by water, are only rendered more susceptible to the action of the hot sun at another, and the surface of the ground becomes so hard by repeated watering that the beneficial access of the air is almost cut off. If trees are well watered in the holes, while transplanting is going on, they will rarely need it again, and 64 TRANSPLANTING. we may say never, if they are well mulched directly after ]5laiiting. The best manure to be used in preparing the soil for trans- planting trees is a compost formed of two-thirds muck or black peat earth, reduced by fermenting it several months in a heap with one-third fresh barn-yard manure. Almost every farLQ will supply this, and it is more permanent in its effects, and less drying in its nature, than the common manure of the stable. An admirable manure, recently applied with great success, is charcoal — the small broken bits and refuse of the charcoal pits — mixed intimately with the soil. Air-slaked lime is an excellent manure for fruit-trees in soils that are not naturally calcareous. Two or three handfuls may be mixed with the soil when preparing each space for planting, and a top-dressing may be applied with advantage occasionally after- wards, to increase their productiveness. But wherever large orchards or fruit-gardens are to be planted, the muck compost heap should be made ready beforehand, .as it is the cheapest, most valuable, and durable of all manures for fruit- trees. Pruning the heads of transplanted trees, at the season of removal, we think generally an injurious practice. It is cer- tainly needless and hurtful in the case of small trees, or those of such a size as will allow the roots to be taken up nearly entire ; for as the action of the branches and the roots is pre-, cisely reciprocal, and as new roots are rapidly formed just in proportion to the healthy action of the leaves, it follows that by needlessly cutting off the branches we lessen the vital ac- tion of the whole tree. At the same time, where trees are transplanted of so large a size that some of the roots are lost in removing them, it is necessary to cut back or shorten a few of the branches, — as many as will restore the balance of the system, — otherwise the perspiration of the leaves may be so great as to exhaust the supply of sap faster than the roots can collect it. A little judgment only is -necessary to see at a glance how much of the top must be pruned away, before planting the tree, to equalize the loss between the branches and the roots. When it is necessary to transplant fruit-trees of large size, the best practice is to prepare them previously by digging a trench round the whole mass of roots, undermiaing them, and CTitting off all roots projecting beyond this line. The trench should be dug at such a distance from the tree as will include all the large and sufficient ball of roots, and it should be done early in the spring when it is desirable to remove the tree the next year. After all the roots that extend to this circular trench are cut off, the earth is replaced, and by the season following an abundance of small fibres is sent out by the am- TRANSPLANTING. Gb putated roots, which, when the whole is removed, will insure the success and speedy growth of the tree. This is more completely the case when the tree is prepared two years before transplanting. A variation of this mode, which has been found quite as successful and less laborious, consists in leaving the trench open and covering it with boards only, or boards with a top layer of turf. The tree then is somewhat checked in its growth, it throws out an abundance of small fibres into the ball of earth containing the roots, and is the next season transplanted with great ease and safety. The pro2?er size for transplanting varies somewhat with the sort of tree and the kind of culture intended. It is, however, a maxim equally well settled, both among - theorists and the best practical men, that health, immediate vigor, and dura- tion are all greatly promoted by transplanting fruit-trees of small size — from three to six or seven feet. We are fully aware with what impatience the beginner, or a person who knows little of the culture of trees, looks upon trees of this size — one who is eager to plant an orchard and stock a garden with large trees, thinking to gather a crop the next year. The latter may indeed be done ; but the transplanting so affects the tree that its first scanty crop is followed by a long season of rest and feeble growth, while the plantation of young trees is making wood rapidly, and soon comes into a healthy and long-continued state of productiveness — often long indeed before the large trees have fairly arrived at that condition. The small tree, transplanted with its system of roots and branches entire, suffers little or no check; the older and larger tree, losing part of its roots, requires several years to resume its former vigor. The constitution of the small tree is healthy and unimpaired ; that of the large is frequently much enfeebled. A stout and vigorous habit — what the nurserymen call a good stocky plant — is the true criterion of merit in selecting fruit-trees for transplanting. Trees intended for orchards, being often more exposed than those in gardens, should be somewhat larger — not less than six, or more than eight feet is the best size. For gardens, all experienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most garden- ers abroad, when they select trees with more than usual care, take what are called maiden plants, — those one year old from the graft, — and there can be no doubt that, taking into ac- count health, duration, and the ease with which such a tree can be made to grow into any form, this is truly the prefer- able size for removal into a fruit-garden. But we are an im- patient people, and it is not till after another century of trial and experience in the culture of fruit-trees, that cultivators 5 QQ TRANSPLANTING. generally in this country will become aware of the truth of this fact. The facility with which the different fruit-trees may be transplanted differs considerably. Plums are generally re- moved with most success, and after them nearly in the order as follows: Quinces, Apples, Pears, Peaches, Nectarines, Ai^ricots, and Cherries ; the latter succeeding with some dif- ficulty when of large size. Laying in hy the heels is a practice adopted as a temporary kind of planting when a larger quantity of trees is at hand than can be set out immediately. A trench is opened, and the roots are laid in and covered with soil, the tops being previously placed in a sloping position, inclining to within a few feet of the surface. In this way they are kept fresh and in good order until it is convenient to plant them finally. In northern districts, where the autumn is often too severe for planting, and the spring is frequently too late to receive trees in time from nurseries farther south, it is a common and suc- cessful mode to procure trees in autumn, and lay them in by the heels until spring, covering over the tops of the more tender sorts, if necessary, with coarse litter.* In planting an orchard, always avoid placing the trees in the same spot, or near, where an old tree stood before. Ex- perience has taught us that the growth of a young tree, in such a position, is weak and feeble ; the nourishment suitable to that kind of tree having already been exhausted by a pre- vious growth, and the soil being half filled with old and de- cayed roots which are detrimental to the health of the young tree. * We have often known trees entirely destroyed by want of a little extra care in heading them in. Select first a dry knoll, or position where no water can stand, and, if possible, sheltered from the southern sun. After first digging a trench one foot or more deep, lay the trees down at an angle of about 45°, their tops to the south; then make the soil mellow and fine, and thoroughly intermingle it with the roots, filling all interstices, and covering them at least eighteen inches deep. Trees are sometimes received in a frozen condition. They should then be placed at once, without unpacking, in a dark cellar, and left until gradually thawed out ; or they may be at once — if the earth will aUow — buried, tops and roots entire, beneath the ground, and there left for a few days, or until a moist cloudy day occurs for opening and exposing them to the light and air. This latter course is also a good one for trees that are received a in dry or shrivelled state. THE POSITION OP FRUIT-TREES. 67 CHAPTER YII. THE POSITION OF FRUIT-TREES — SOIL AND ASPECT. In our favorable climate many fruit-trees will thrive and produce some fruit in almost any soil, except dry sand or wet swamps. But there is much to be gained in all climates by a judicious selection of soil, when this is in our power, or by that improvement which may generally be effected in inferior soils, where we are necessarily limited to such. As we shall, in treating the culture of each genus of fruit, state more in detail the soils, especially adapted to its growth, our remarks here will be confined to the subject of soils generally for the orchard and fruit-garden. The soils usually selected for making plantations of fruit- trees may be divided into light sandy loams, gravelly loams, strong loams, and clayey loams ; the first having a large pro- portion of sand, and the last a large proportion of clay. The soil most inviting to the eye is a light sandy loam, and as it is also a very common soil, more than half the fruit-gar- dens in the country are composed of this mould. The easy manner in which it is worked, owing to its loose and very friable nature, and the rapidity with which, from its warmth, crops of all kinds come into bearing, cause it to be looked upon with almost universal favor. Notwithstanding this, a pretty careful observation for several years has convinced us that a light sandy soil is, on the whole, the worst soil for fruit-trees. Under the bright skies of July and August, a fruit-tree requires a soil which will retain and afford a mod- erate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigor of the tree is checked, and it becomes feeble in its growth, and is compara- tively short-lived or unproductive. As a tree in a feeble state is always most liable to the attacks of insects, those on a sandy soil are the first to fall a prey to numerous maladies.* The open loose texture of a sandy soil, joined to its warmth, af- fords an easy passage and an excellent habitation for all in- sects that pass part of their lives in the ground, preparatory to rising out of it to attack the fruit, foliage, or branches of the tree. Such are some of the disadvantages of a light sandy soil ; and in thoroughly examining many of the fruit-gardens of the Middle States the last few seasons, we could not fail to be struck with the fact that, in nine cases out of ten, where a * This remark applies to the middle and southern portions of this country. North of the 43° a light sandy soU is perhaps preferable, as warmer and earlier. 68 THE POSITION OF FRUIT-TREES. variety of fniit was unusually liable to disease, to blight, or to the attacks of certain fruit-destroying insects, as the curcu- lio, the trees themselves were on sandy soils ; while on the other hand, and frequently in the same neighborhood, the same sorts were growing luxuriantly and bearing abundant crops where the soil was a rather strong loam.* For a few years the growth and productiveness of the trees upon sandy soil is all that can be desired ; but the trees are shorter lived, and sooner fall into decay than where the soil is stronger. If there is any exception to this rule, it is only in the case of the Peach ; and, judging from the superior flavor of this fruit on stronger soils, we are inclined to doubt the value of the exception even here. Gravelly loams are frequently much better adapted for or- chards than sandy, especially where the loam is of a strong quality, and the gravel is not in excess ; and the hardier fruits usually do well on this kind of soil. Strong loams, by which we mean a loam with only just a suflicient portion of sand to make it easily worked, are, on the whole, by far the best for fruit-gardens in this country. A strong loam is usually a deep soil, and afibrds, during the whole heat of summer, a proper supply of moisture and nourishment to the roots of trees. Fruit-trees do not come into a bearing state so soon in a strong as in a sandy loam, because the growth of wood is more vigorous, and fruit -buds are not so soon formed ; but they bear larger crops, are much less liable to many diseases, and their longevity is much greater. The largest and most productive orchards of the Apple and Pear in this country are upon soils of this kind. Clayey loams are, when well drained, and when the clay is not in excess, good fruit soils — they are usually strong and deep soils, though rather heavy and difl&cult to work. Trees that will flourish on these soils, such as the Apj)le, Pear, Cherry, Plum, and Apricot, usually are very free from dis- ease or insects, and bear large crops. In a moist climate, like that of England, fruit-trees on a clayey loam would die of canker, brought on by the excessive quantity of water con- tained in the soil, but such is not the case under the high and warm temperature of our summers. The finest, largest, and most productive Plums and Pears within our knowledge, grow * As an instance in point, the owner of one of the most highly cul- tivated gardens in the vicinity of Boston was showing us, in despair, some trees of the Seckel Pear, upon which he could no longer get good crops or fair fruit, and lamenting the degeneracy of the sort. The next day we saw in a neighboring garden beautiful crops of this Pear growing with the least possible care. The garden in the first case was a light sandy loam, in the second, a strong loam. THE POSITION OP FRUIT-TREES. 69 in sites on the North River, where the soil is a stiff clayey- loam, almost approaching a clay. Those fruits that on light sandy soils are almost worthless, from their liability to dis- ease and the attacks of insects, are here surprisingly luxuriant and fruitful. It is, however, well to remark, that some varieties of fruit, perhaps from the circumstances of their origin, succeed better on sandy soils than any other ; thus the Newtown Pippin will only arrive at perfection in a strong loam, while the Summer Queen is finer when grown on a sandy soil. But there are exceptions to all rules, and what we have already stated, as to the relative quality of soils, will apply pretty generally to the whole of this country, and it may be added that calca- reous soils, of whatever texture, are better than soils of the same quality were no limestone is present. Trenching is the most complete method of improving a soil too sandy, when the subsoil below is of a loamy or clayey nature. Deep subsoil ploughing, by bringing up a sufiicient quantity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the sur- face can only be improved by top-dressings or the application of manures. Top-dressing with clay is the most simple means of changing the nature of such a soil, and it is sur- prising how moderate a quantity of clay will give a closer texture to light sandy soils. In manuring such soils, we may greatly improve their nature as well as condition by using composts of peat or bog earth, swamp muck, or river mud, instead of common barn-yard or stable manure. The former are not only more permanent and better as manures for fruit- trees, but they gradually consolidate and improve the whole texture of the soil. Indeed, no fruit-garden, where the soil is not naturally deep and rich, is in perfect condition for planting trees, unless the soil has been well trenched two spades in depth. This creates a matrix for the roots so deep and permanent that they retain their vigor and luxuriance through the droughts of summer, and continue for a long time in a state of health and productiveness. It is difficult to give any precise rules as to aspect. We have seen fine fruit gardens here in all aspects. Perhaps the very best aspect on the whole is a gentle slope to the south- west, because in such positions the trees when in blossom are somewhat protected from the bad effects of a morning sun after spring frosts. But, to remedy this more perfectly, it is sometimes the practice to plant on the north sides of liills, and this is an effectual way where early frosts are fatal, and where the season is long and warm enough to ripen the fruit 70 THE POSITION OP FRUIT-TREES. in any exposure. A fine south slope is, south of New York, frequently found too warm for many fruit trees in soils that are light and dry. Deep valleys with small streams of water are the worst sitiiations for fruit-trees, as the cold air settles down in these valleys in a calm frosty night, and buds and blossoms are very frequently destroyed. We know a rich and fertile val- ley of this kind in Connecticut where the Cherry will scarcely grow, and a crop of the Apple or the Pear is not obtained once in ten years ; while the adjacent hill-tops and high country, a couple or three miles distant, yield abundant crops annually. On the other hand, the borders of large rivers, as the Hudson, or of some of our large inland lakes, are the most favorable situations for fruit-trees, as the climate is rendered milder by larger bodies of water. In the garden where we write, a fourth of a mile from the Hudson, we have frequently seen ice formed during the night of the thickness of a dollar, when the blossoms of the Apricot were fully ex- panded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morning, which, softening the rays of the sun, and dissolving gradually the frosts, prevents the injurious effects of sudden thawing. At the same time, a couple of miles from the shores, this fruit will often be quite destroyed. In short, the season on the lower half of the Hudson may, from the ame- liorating influence of the river, be said to be a month longer — a fortnight earlier in spring and later in autumn — than in the same latitude a few miles distant ; and crops of the more tender fruits are therefore much more certain on the banks of large rivers or lakes than in inland districts of the same climate. As our native forests become cleared away the climate is changed and becomes more harsh ; hence it is found desirable to construct some kind of protection from the point of most destructive harsh winds and storms. Belts of trees, either evergreen or deciduous, or both mingled, and surrounding or placed so as to screen from the northeast, north, and north- west, are considered highly advantageous ; and when we con- sider that foliage is an absorbent and ameliorating agent in tempering climate, we feel that it is the duty as well as in- terest of every fruit-grower to plant as many such belts as his property and pecuniary means admit. GENERAL REMARKS ON INSECTS. 71 CHAPTER YIII. GENERAL REMARKS ON INSECTS. The insects injurious to fruit-trees are numerous, and to combat them successfully requires a minute acquaintance with their character and habits. While considering the culture of each class of fruit in the succeeding pages, we shall point out the habits and suggest means of destroying the most import- ant of these insects ; but in the mean time we wish to call attention to some general practical hints on this subject. In the first place, we cannot too strongly impress upon the attention of the fruit-grower the importance of watching carefully and making an early attack upon every species of in- sect. It is only necessary to look for a moment at the as- tonishing rapidity with which many kinds of insects increase, if allowed to get well established in a garden, to become fully aware of this. The common caterpillars are the young of moths or butterflies, and that careful observer of the habits of insects. Dr. Harris, says as each female lays from two to five hundred eggs, a thousand moths or butterflies will, on the average, produce three hundred thousand caterpillars; if one half this number, when arrived at maturity, are females, they will give forty-five millions of caterpillars in the second, and six thousand seven hundred and fifty millions in the third generation.* To take another example : the aphides, or plant-lice, which are frequently seen in great numbers on the tender shoots of fruit-trees, have an almost incredibly prolific power of increase — the investigations of Reaumur having shown that one individual in five genera- tions may become the progenitor of nearly six thousand mil- lions of descendants. With such surprising powers of prop- agation, were it not for the havoc caused among insects by various species preying upon each other, by birds and other animals, and especially by unfavorable seasons, vegetation would soon be entirely destroyed by them. As it is, the orchards and gardens of careless and slovenly cultivators are often overrun by them, and many of the finest crops sufier great injury or total loss from the want of a little timely care. In all well-managed plantations of fruit, at the first appear- ance of any injurious insect, it will be immediately seized upon and destroyed. A few moments in the first stage of * For much valuable information on the habits of insects injimous to vegetation, see the "Treatise on the Insects of Massachusetts," by Dr. T. W. Harris, Cambridge. 72 GENERAL REMARKS ON INSECTS. insect life — at the first birtli of the new colony — will do more to rid us for the season of that species than whole days of toil after the matter has been so long neglected that the enemy has become well established. We know how reluc- tant all but the experienced grower are, to set about eradi- cating what at first seems a thing of such trifling consequence. But such persons should consider that whether it is done at first, or a fortnight after, is frequently the difierence between ten and ten thousand. A very little time regularly devoted to the extirpation of noxious insects will keep a large place quite free from them. We know a very large garden filled with trees, and always remarkably free from insect ravages, which, while those even in its vicinity sufier greatly, is thus preserved by half an hour's examination of the whole premises two days in the week during the growing season. This is made early in the morning, the best time for the purpose, as the insects are quiet while the dew is yet upon the leaves, and whole races yet only partially developed may be swept off in a single moment. In default of other more rapid expe- dients, the old mode of hand-picking^ and crushing or burn- ing, is the safest and surest that can be adopted. For prac- tical purposes, the numerous insects infesting fruit-trees may be divided into four classes : 1st, those which for a time harbor in the ground and may be attacked in the soil ; 2d, winged and other species, which may be attacked among the branches ; 3d, aphides or plant-lice, which infest the young shoots ; 4th, moths, and all night-flying insects. Insects, the larvce or grubs of which harbor in the ground during a certain season, as the curculio or plum-weevil, are all more or less affected by the application of common salt as a top-dressing. On a larger scale, in farm crops, the ravages of the cut-worm are frequently prevented by sowing three bushels of salt to the acre, and we have seen it applied to all kinds of fruit-grounds with equal success. Salt seems to be strongly disagreeable to nearly all this class of insects, and the grubs perish where even a small quantity has for two or three seasons been applied to the soil. In a neighborhood where the peach-worm usually destroys half the peach-trees, and where whole crops of the plum are equally a victim to the plum-weevil, we have seen the former preserved in the healthiest condition by an annual application of a small hand- ful of coarse salt about the collar of the tree at the surface of the ground ; and the latter made to hold abundant crops by a top-dressing applied every spring of packing salt, at the rate of a quart to the surface occupied by the roots of every full- grown tree. Salt, being a powerful agent, must be applied for this GENERAL REMARKS ON INSECTS. 73 pui-pose with caution and judgment. In small quantities it promotes the verdure and luxuriance of fruit-trees, while if applied very frequently, or too plentifully, it will certainly cause the death of any tree. Two or three years' top-dress- ing in moderate quantity will usually be found sufficient to drive away these insects, and then the application need only be repeated once in two or three seasons. Any coarse refuse salt will answer the purpose ; and packing salt is preferable to that of finer quality, as it dissolves slowly by the action of the atmosphere.* In the winged state most small insects may either be driven away by powerful odors, or killed by strong decoctions of to- bacco, or a wash of diluted whale-oil or other strong soap. Attention has but recently been called to the repugnance of all insects to strong odors, and there is but little doubt that before a long time it will lead to the discovery of the means of preventing the attacks of most insects, by means of strong smelling liquids or odorous substances. The moths that at- tack furs, as every one knows, are driven away by pepper- corns or tobacco, and should future experiments prove that at certain seasons, when our trees are most likely to be attacked by insects, we may expel them by hanging bottles or rags filled with strong smelling liquids in our trees, it will cer- tainly be a very simple and easy way of ridding ourselves of them. The brown scale, a troublesome enemy of the orange- tree, it is stated in the Gardener's Chronicle^ has been de- stroyed by hanging plants of the common chamomile among its branches. The odor of the coal-tar of gas-works is exceed- ingly ofiensive to some insects injurious to fruits, and it has been found to drive away the wire- worm and other grubs that attack the roots of plants. The vapor of oil of turpentine is fatal to wasps, and that of tobacco-smoke to the green fly. Little as yet is certainly known respecting the exact power of the various smells in deterring insects from attacking trees. What we do know, however, gives us reason to believe that much may be hoped from experiments made with a variety of powerful-smelling substances. Tobacco-water and diluted whale-oil soap are the two most efficient remedies for all the small insects which feed upon the young shoots and leaves of plants. Tobacco- water is made by boiling tobacco leaves, or the refuse stems and stalks of the tobacco-shops. A large pot is crowded full of them, and then filled up with water, which is boiled till a strong decoction is made. This is applied to the young shoots and leaves with a. * After repeated tests, it is doubtful whether the use of salt is as destructive to insect life as here stated. The use of salt as manure is undoubtedly a good stimulant to vegetable life and vigor. 74 GENERAL REMARKS ON INSECTS. syringfi, or, when the trees are growing in nursery-rows, with a common white-wash brush, dipping the latter in the liquid and shaking it sharply over the extremities or the infested part of each tree. This or the whale-oil soap-suds, or a mixture of both, will kill every species of plant-lice and nearly all other small insects to which young trees are subject. The wash of whale-oil soap is made by mixing two pounds of this soap, which is one of the cheapest and strongest kinds, with fifteen gallons of water. This mixture is applied to the leaves and stems of plants with a syringe, or in any other convenient mode, and there are few of the smaller insects that are not destroyed or driven away by it. The merit of this mixture belongs to Mr. David Haggerston, of Boston, who first applied it with great success to the rose-slug, and re- ceived the premium of the Massachusetts Horticultural So- ciety for its discovery. When this soap cannot be obtained, a good substitute may be made by turning into soap the lees of common oil-casks, by the application of potash and water in the usual way. Moths and other insects which fly at night are destroyed in large numbers by the following mode, first discovered by Vic- tor Adouin, of France. A flat saucer or vessel is set on the ground, in which is placed a light, partially coA^ered with a common bell-glass besmeared with oil. All the small moths are directly attracted by the light, fly towards it, and in their attempts to get at the light, are either caught by the glutinous sides of the bell-glass, or fall into the basin of oil beneath, and in either case soon perish. M. Adouin applied this to the destruction of the pyrolis^ a moth that is very troublesome in the French vineyards ; with two hundred of these lights in a vineyard of four acres, and in a single night, 30,000 moths were killed and found dead on or about the vessels. By con- tinuing his process through the season, it was estimated that he had destroyed female moths suflicient to have produced a progeny of over a million of caterpillars. In our orchards myr- iads of insects may be destroyed by lighting small bonfires of shavings or any refuse brush ; and in districts where the apples are much worm-eaten, if repeated two or three nights at the proper season, this is a very efficient and cheap mode of getting rid of the moth which causes so much mischief. Dr. Harris, knowing how important it is to destroy the cater- pillar in the moth state, has recommended flambeaux, made of tow wound round a stake and dipped in tar, to be stuck in the fruit-garden at night and lighted. Thousands of moths will find a speedy death, even in the short time which these flambeaux are burning. The melon-bug may be extirpated by myriads in the same way. GENERAL REMARKS ON INSECTS. 75 A simple and most effectual mode of ridding the fruit- garden of insects of every description, which we recommend as a general extirpator suited to all situations, is the follow- ing : — Take a number of common bottles, the wider mouthed the better, and fill them about half full of a mixture of water, molasses, and vinegar. Suspend these among the branches of trees and in various parts of the garden. In a fortnight they will be found full of dead insects of every description not too large to enter bottles — wasps, flies, beetles, slugs, grubs, and a great variety of others. The bottles must now be emptied and the liquid renewed. A zealous amateur of our acquaintance caught last season in this way more than three bushels of insects of various kinds ; and, what is more satisfactory, preserved his garden almost entirely against their attacks in smy shape. The assistance of birds in destroying insects should be duly estimated by the fruit-grower. The quantity of eggs and insects in various states devoured annually by birds, when they are encouraged in gardens, is truly surprising. It is true that one or two species of these, as the ringtail, annoy us by preying upon the earlier cherries, but even tak- ing this into account, we are inclined to believe that we can much better spare a reasonable share of a few fruits than dispense with the good services of birds in ridding us of an excess of insects. The most serviceable birds are the common sparrows, the wren, the red-breast, and in short most of the birds of this class. All these birds should be encouraged to build nests and inhabit the fruit-garden, and this may most effectually be done by not allowing a gun to be fired within its boun- daries. The introduction of hedges or live fences greatly promotes the domestication of birds, as they afford an admir- able' shelter for their nests. Our o\vn gardens are usually much more free from insects than those a. mile or two dis- tant, and we attribute this in part to our practice of encour- aging birds, and to the thorn and arbor vita3 hedges growing here, and which are greatly resorted to by those of the feath- ered tribe which are the greatest enemies of the insect race. Among animals, the toad and the bat are great insect de- stroyers. The common bat lives almost entirely upon them, and in its evening sallies devours a great number of moths, beetles, weevils, etc. ; and the toad quietly makes away with numberless smaller insects. 76 THE APPLE. CHAPTER IX. THE APPLE. Pyrus Mollis^ L. Bosacece^ of botanists. Pammier^ of the French ; Apfdbaum, German ; Apfd, Dutch ; Mdo pa7no, Italian ; and Manzana, Spanish. The Apple is the world-renowned fruit of temperate cli- mates. From the most remote periods it has been the sub- ject of praise among writers and poets, and the old mytholo- gies all endow its fruit with wonderful virtues. The alle- gorical tree of knowledge bore apples, and the celebrated golden fruit of the orchards of Hesperus, guarded by the sleepless dragon which it was one of the triumphs of Her- cules to slay, were also apples, according to the old legends. Among the heathen gods of the north, there were apples fabled to possess the power of conferring immortality, which, were carefully watched over by the goddess Iduna, and kept for the especial dessert of the gods who felt themselves grow- ing old ! As the mistletoe grew chiefly on the apple and the oak, the former tree was looked upon with great respect and reverence by the ancient Druids of Britain ; and even to this day, in some parts of England, the antique custom of salut- ing the apple-trees in the orchards, in the hope of obtaining a good crop the next year, still lingers among the farmers of portions of Devonshire and Herefordshire. This old cere- mony consists of saluting the tree with a portion of the con- tents of a wassail-bowl of cider, with a toast in it, by pouring a little of the cider about the roots, and even hanging a bit of the toast on the branches of the most barren, the farmer and his men dancing in a circle round the tree, and singing rude songs like the following : — " Here's to thee, old apple-tree, Whence thou mayst bud, and whence thou mayst blow ; And whence thou mayst bear apples enow, Hats full ! caps fuU— Bushels and sacks full ! Huzza!" The species of crab from which all our sorts of Apples have originated, is wild in most parts of Europe. There are, indeed, two or three kinds of wild crab belonging to this country ; as the Pyms coronaria, or sweet-scented crab, with fruit about an inch in diameter, grows in many parts of the United States ; and the wild crab of Oregon, P. rivularis, bearing a reddish-yellow fruit, about the size of a cherry, which the Chenook Indians use as an article of food; yet THE APPLE. 77 none of our cultivated varieties of Apple have been raised from these native crabs, but from seeds of the species brought here, by the colonists, from Europe. The Apple-tree is, however, most perfectly naturalized in America, and, in the northern and middle portions of the United States, succeeds as well, or, as we believe, better than in any part of the world. The most celebrated apples of Germany and the north of Europe are not superior to many of the varieties originated here ; and the American or New- town Pippin is now pretty generally admitted to be the finest apple in the world. No better proof of the perfect adapta- tion of our soil and climate to this tree can be desired, than the seemingly spontaneous production of such varieties as this, the Baldwin, the Spitzenberg, or the Swaar — all fruits of delicious flavor, and great beauty of appearance. The Apple is usually a very hardy and rather slow-growing fruit-tree, with a low-spreading, rather irregular head, and bears an abundance of white blossoms, tinged with red. In a wild state it is very long-lived, but the finest garden sorts usually live about fifty or eighty years ; though, by proper care, they may be kept healthy and productive much longer. Although the apj^le generally forms a tree of medium growth, there are many specimens in this country of enormous size. Among others, we recollect two in the grounds of Mr. Hall, of Raynham, Khode Island, which, ten years ago, were 130 years old ; the trunk of one of these trees then measured, at one foot from the ground, thirteen feet two inches, and the other twelve feet two inches. The trees bore that season about thirty or forty bushels; but, in the year 1870, they to- gether bore one hundred and one bushels of apples. In Dux- bury, Plymouth County, Mass., is a tree which in its girth measures twelve feet five inches, and which has yielded in a single season 121^ bushels. In Lehigh County, Pa., there is an apple-tree which mea- sures 17^ feet in circumference, one foot above the ground. The tree is fifty-four feet high, and the branches extend thirty-six feet each way from the trunk. USES OF THE APPLE. No fruit is more universally liked or generally used than the apple. It is exceedingly wholesome, and, medicinally, is considered cooling and laxative, and useful in all inflamma- tory diseases. The finest sorts are much esteemed for the dessert, and the little care required in its culture renders it the most abundant of all fruits in temperate climates. As the earKest sorts ripen about the last of June, and the latest 78 THE APPLE. can be preserved until tliat season, it may be considered as a fruit in perfection the whole year. Besides its merits for the dessert, the value of the apple is still greater for the kitchen ; and in saiices, pies, tarts, preserves, and jellies, and roasted and boiled, this fruit is the constant and invaluable resource of the kitchen. In seasons of scarcity, the small and usually considered re- fuse aj^ples may be stewed, and then rubbed through a cul- lender, separating the seeds and skins from the pulp, forming a delicious sauce. Apx>le-hutter, made by stewing pared and sliced sweet apples in new cider until the whole is soft and pulpy, is a common and excellent article of food in many farmers' families, and is frequently made by the barrel. In France, nearly the same preparation is formed by simmering apples in new wine until the whole becomes a sort of marmalade, which is called Maisine. The juice of the apple unfermented is, in some parts of the country, boiled down till it becomes molasses. When fermented it forms cider j and if this is carefully made from the best cider apples it is nearly equal to wine ; in fact, many hundreds of barrels of the cider of New Jersey have been manufactured, in a single year, into an imitation cham- pagne, which is scarcely distinguished by many from that made from the grape. Apples are also made into jelly, by grinding and pressing in the ordinary way for cider, then passed, in a thin and nearly continuous current, over an intensely heated clarifying or evaporating pan, such as is ordinarily used in the manu- facture of molasses from the sorgho sugar-cane. About eight gallons of the apple-juice, or cider, will make one gallon of a very delicious jelly. Dried apples are also a considerable article of commerce. Farmers usually pare and quarter them by hand, and dry them in the sun ; but those who pursue it as a matter of trade pare them by machinery, and dry them slowly in ovens. They are then packed in bags or barrels, and used either at home, in sea stores, or are exported. In perfumery, the pulp of this fruit, mixed intimately with lard, forms pomatum. The wood is employed for lasts, and for other purposes, by turners ; and, being fine-grained and compact, is sometimes stained black and used for ebony by cabinet-makers. The quality of an apple is always judged of by the use to which it is to be applied. A table or dessert apple of the finest quality should be of medium size, regular form, and fine color ; and the flesh should be fine-grained, crisp, or ten- der, and of a sprightly or rich flavor and aroma. Yery large- THE APPLE. 79 sized or coarse apples are only admired by persons who have little knowledge of the true criterion of excellence. Apples for kitchen use should have the property of cooking evenly into a tender, pulpy consistence, and are generally acid in flavor ; and, although there are many good cooking apples unfit for the table, many sorts, as the Fall Pippin and the Greening, are excellent for both puqjoses. To this we may add, that for the common apple-sauce made by farmers, a high-flavored sweet apple, which boils somewhat firm, is prefeiTcd, as this is generally made with cider. The very common use made of this cheap preserve at the North and West, and the recent practice of ^ttening hogs, horses, and other animals upon sweet apples, accounts for the much greater number of varie- ties of sweet apples held in esteem here than in any other country. In fact, so excellent has the saccharine matter of the apple been found for this pui^jose, that whole orchards of sweet apples are frequently planted here for the purpose of fattening swine and cattle, which are allowed to run at large in them. Cider apples are varieties frequently useless for any other purpose. The best for this purpose are rather tough, piquant, and astringent; their juice has a high specific quality, and they are usually great bearers, as the Harrison, the Ked Streak, and the Virginia Crab. PROPAGATION. The Apple for propagation is usually raised from seeds ob- tained from the })omace of the cider-mills, and a preference is always given to that from thrifty young orchards. These are sown in autumn, in broad drills, in good mellow soil, and they remain in the seed-beds — attention being paid to keep- ing the soil loose and free from weeds from one to three years, according to the richness of the soil. When the seed- lings are a little more than a fourth of an inch in diameter, they should be taken up in the spring or autumn, their tap- roots shortened, and then planted in nursery rows, one foot apart, and three to four feet between the rows. If the plants are thrifty and the soil good, they may be budded the follow- ing autumn, within one or two inches of the ground, and this is the most speedy mode of obtaining strong, straight, thrifty plants. Grafting is generally performed when the stocks are about half an inch thick ; and for several modes of performing it on the Apple, see the remarks on grafting in a previous page. When young trees are feeble in the nursery, it is usual to liead them back two-thirds the length of the graft, when they are three or four feet high, to make them throw up a strong, vigorous shoot. 80 THE APPLE. Apple-stocks for dwarfs are raised by layers, as pointed out in the article on Layers. Apple-trees for transplanting to orchards should be at least two years budded, and six or seven feet high, and they should have a proper balance of head or side branches. SOIL AND SITUATION. The Apple will grow on a great variety of soils, but it seldom thrives on very dry sands, or soils saturated with moisture. Its favorite soil, in all countries, is a strong loam of a calcareous or limestone nature. A deep, strong, gravelly, marly, or clayey loam, or a strong sandy loam on a gravelly subsoil, produces the greatest crops and the highest-flavored fruit, as well as the utmost longevity of the trees. Such a soil is moist rather than dry — the most favorable condition for this fruit. Too damp. soils may often be rendered fit for the Apple by thorough draining, and too dry ones by deep sub- soil ploughing, or trenching, where the subsoil is of a heavier texture. And many apple orchards in New England are very flourishing and productive on soils so stony and rock- covered (though naturally fertile) as to be unfit for any other crop.* As regards site, apple orchards flourish best in southern and middle portions of the country on north slopes, and often even on the steep north sides of hills, where the climate is hot and dry. Farther north a southern or southeastern aspect is preferable, to ripen the crop and the wood more perfectly. We may here remark that almost every district of the country has one or more varieties which, having had its origin there, seems also peculiarly adapted to the soil and climate of that locality. Thus the Newtown Pippin and the Spitzenberg are the great apples of New York ; the Baldwin and the Eoxbury Russet, of Massachusetts; the Bellflower and the Rambo, of Pennsylvania and New Jersey ; and the * Blowing sands, says Mr. Coxe, when bottomed on a dry sub- stratum, and aided by marl or meadow mud, will be found capable of producing very fine Apple-trees. Good cultivation and a system of high manuring wUl always remunerate the proprietor of an orchard, except it be planted on a quicksand or a cold clay ; ia such soils, no management can prevent an early decay. One of the most thrifty orchards I possess was planted on a blowing sand, on which I carted three thousand loads of mud on ten acres, at an expense of about twenty-five dollars per acre, exclusive of much other manure ; on this land I have raised much wheat and clover. Of five rows of the Winesap Apple planted upon it eight years ago, on the summit of a sandy knoll, not one has died out of near an hundred trees — aU abundant bearers of large and fair apples. — View of Fruit Trees^ p. 31. THE APPLE. 81 Peck's Pleasant and tlie Seek-no-furtlier, of Connecticut ; and though these apples are cultivated with greater or less suc- cess in other parts of the country, yet nowhere is their flavor and productiveness so perfect as in the best soils of their native districts — excepting in such other districts where a soil containing the same elements and a corresponding climate are also to be found. PREPARING, PLANTING, AND CULTIVATION OF ORCHARDS. With the exception of a few early and very choice sorts in the fruit-garden, the orchard is the place for this tree, and indeed, when we consider the great value and usefulness of apples to the farmer, it is easy to see that no farm is com- plete without a large and well-selected apple orchard. The distance at which the trees should be planted in an orchard, depends upon the mode in which they are to be treated. When it is desired finally to cover and devote the whole ground to the trees, thirty feet apart is the proper interval ; but where the farmer wishes to keep the land be- tween the trees in grain and gi-ass, fifty feet is not too great a distance in strong soils. Forty feet apart, however, is the usual distance at which the trees are planted in orchards. Before transplanting, the ground should be well prepared for the trees by ploughing deeply and subsoiling the whole field one year or more previous to planting. Poor soils re- quire manure ; and turning under green crops, such as clover, peas, etc., serves to lighten and make porous, open, and en- rich the soil. Where the subsoil is a heavy clay, it is best to thoroughly underdrain the whole by means of tile drains, at distances of two or three rods, and at the same time the surface drains should always be kept open, to prevent any water standing about the roots of the trees. Vigorous, healthy young trees should be selected from the nurseries. As there is a gi'eat difference in the natural growth, shape, and size of the various sorts of apple-trees, those of the same kind should be planted in the rows to- gether or near each other ; this will not only facilitate culture and gathering the fruit, but will add to the neatness and orderly appearance of the orchard. It is an indisjyensahle requisite in all young orchards to keep the ground melloio and loose hy cultivation / at least for the first few years, until the trees are well established. In- deed, of two adjoining orchards, one planted and ]gLe\)t in grass, and the other ploughed for the first five years, there will be an incredible difibrence in favor of the latter. Not only will these trees show rich, dark^ luxuriant foliage, and 6 82 THE APPLE. clean smootli stems, wliile those neglected will have a starved and sickly look, but the size of the trees in the cultivated orchard will be treble that of the others at the end of this time, and a tree in one will be ready to bear an abundant crop before the other has commenced yielding a peck of good fruit. Fallow crops are the best for orchards — potatoes, beets, carrots, bush beans, and the like ; while grains, such as rye, wheat, oats, etc., are very injurious ; but whatever crops may be grown, it should constantly be borne in mind that the roots of the tree require the sole occupancy of the ground, so far as they extend, and therefore that an area of more than the diameter of the head of the tree should be kept clean of crops, weeds, and grass. When the least symptom of failure or decay in a bearing orchard is perceived, the ground should have a good top- dressing of manure, and of marl, or mild lime, in alternate years. It is folly to suppose that so strong-growing a tree as the apple, when planted thickly in an orchard, will not, after a few heavy crops of fruit, exhaust the soil of much of its proper food. If we desire our trees to continue in a healthy bearing state, we should therefore manure them as regularly as any other crop, and they will amply repay the expense. There is scarcely a farm where the waste of barn-yard nianure, the urine, etc., if properly economized by mixing this animal excrement with the muck-heap, would not be amply sufficient to keep the orchards in the highest condition. And how many moss-covered barren orchards, formerly very productive, do we not every day see, which only require a plentiful new supply of food in a substantial top-dressing, thorough scraping of the stems, and washing with diluted soft soap, to bring them again into the finest state of vigor and productiveness. The hearing year of the Apple, in common culture, only takes place every alternate year, owing to the excessive crops which it usually produces, by which they exhaust most of the organizable matter laid up by the tree, which then requires another season to recover and collect a sufficient supply again to form fruit-buds. When half the fruit is thinned out in a young state, leaving only a moderate crop, the apple, like other fruit-trees, will bear every year, as it will also if the soil is kept in high condition. The bearing year of an apple- tree, or a whole orchard, may be changed by picking off the fruit when the trees first show good crops, allowing it to remain only in the alternate seasons which we wish to make the bearing year. PRUNING. The Apple in orchards requires very little jiruning if the THE APPLE. 83 trees, while the orchard is young, are carefully inspected every year early in March, and all crossing branches taken out while they are small. Wlien the heads are once properly adjusted and well balanced, the less the pruning-saw and knife are used the better, and the cutting out of dead limbs, and removal of such as may interfere with others, or too greatly crowd up the head of the tree, is all that an orchard will usually require. But wherever a limb is pruned away the surface of the wound should be neatly smoothed, and if it exceeds an inch in diameter, it should be covered with the liquid shellac previously noticed. INSECTS. There are several insects that in some parts of the country are very destructive or injurious to this tree ; a knowledge of the habits of which is therefore very important to the orchardist. These are chiefly the borer, the caterpillar, and the canker-worm. The Apjjle-horer is, as we usually see it in the trunks of the Apple, Quince, and thorn trees, a fleshy white grub, which enters the tree at the collar, just at the surface of the ground, where the bark is tender, and either girdles the tree or per- forates it through every part of the stem, finally causing its death. This grub is the larva of a brown and white striped beetle, half an inch long {Saperda biviitata), and it remains in this gi'ub state two or three years, coming out of the tree in a butterfly form early in June — flying in the night only, from tree to tree, after its food, and finally depositing its eggs, during this and the next month, in the collar of the tree. The most eflectual mode of destroying the borer is by picking it out with the point of a knife, or, when it cannot thus be reached, killing it by thrusting a flexible wire as far as possible into its hole. Dr. Harris recommends placing a bit of camphor in the mouth of the aperture and plugging the hole with soft wood. But it is always better to prevent the deposit of the egg, by placing about the trunk, early in the spring, a small mound of ashes or lime ; or by drawing away the soil an inch or two deep at the base of the tree and wrapping with coarse hardware paper, tying it, and then re- placing the earth ; and whei-e orchards have already become greatly infested with this insect, the beetles may be destroyed by thousands in June, by building small bonfires of shavings in various parts of the orchard. The attacks of the borer on nursery trees may in a great measure be prevented by wash- ing the stems in May, quite down into the ground, with a solution of two pounds of potash in eight quarts of water. 84 THE APPLE. The Caterpillar is a great pestilence in the Apple orchard. The species which is most troublesome to our fruit-trees ( Clisiocampa americana) is bred by a sort of lackey moth, different from that most troublesome in Europe, but its habits as a caterpillar are quite as annoying to the orchardist. The moth of our common caterpillar is a reddish brown insect, whose expanded wings measure about an inch and a half. These moths appear in great abundance in midsummer, flying only at night, and often buzzing about the candles of our houses. In laying their eggs they choose principally the Apple or Cherry, and they deposit thousands of small eggs about the forks and extremities of the young branches. The next season, about the middle of May, these eggs begin to hatch, and the young caterpillars in myriads come forth, weaving their nests or tents in the fork of the branches. If they are allowed by the careless cultivator to go on and mul- tiply, as they soon do incredibly fast, they will in a few seasons, sometimes in a single year, increase to such an extent as almost to cover the branches. In this caterpillar state they live six or seven weeks, feeding most ferociously upon the leaves, and often stripping whole trees of their foliage. Their effect upon the tree at this period of the season, when the leaves are most important to the health of the tree and the growth of the fruit, is most deplorable. The crop is stunted, the health of the tree enfeebled, and, if they are allowed to remain unmolested for several seasons, they will often destroy its life, or render it exceedingly decrepid and feeble. To destroy the caterpillar various modes are adopted. One of the most effectual is to touch the nest with a sponge, at- tached to the end of a pole, and dipped in strong spirits of ammonia or naphtha from coal-oil refinings; the sponge should be turned slowly round in the nests, and every insect coming in contact will be instantly killed. This should be done early in the season. Or they may be brought down and destroyed with a round brush fixed to the end of a pole, and worked about in the nests. On small trees they may be stripped off with the hand, and crushed under the foot ; and by this plain pnd simple mode, begun in time, with the aid of a ladder, they may in a large orchard be most effectually kept under by a few moments' daily labor of a single man. As they do not leave their nests until nine in the morning, the extirpator of caterpillars should always be abroad and busy before that time, and while they are all lying quietly in the nests. And let him never forget that he may do more in an hour, when he commences early in the season, than he will in a whole day at a later period, when they are thoroughly scattered • THE APPLE. 80 among the trees. If they are allowed to remain unmolested, they spin their cocoons about the middle of June, and in a fortnight's time comes forth from them a fresh brood of moths, which, if they are not put an end to by bonfires, will again lay the eggs of an infinite number of caterpillars for the next spring. The Canker-worm {Anisopteryx pometaria of Harris) is in some parts of the country one of the worst enemies of the Apple, destroying also its foliage with great rapidity. It is not yet common here, but in some parts of New England it has become a serious enemy. The male is a moth, with pale ash-colored wings, with a black dot, a little more than an inch across. The female is wingless, oval, dark ash-colored above, and gray beneath. The canker-worm usually rises out of the ground very early in the spring, chiefly in March, as soon as the ground is free from frost ; though a few also find their way up in the autumn. The females, having no wings, climb slowly up the trunks of the trees, while the winged males hover about to pair with them. Yery soon after this, if we examine the trees we shall see the eggs, of which every female lays some sixty or a hvmdred, glued over, closely arranged in rows, and placed in the forks of branches, and among the young twigs. About the twentieth of May these eggs are hatched, and the canker- worms, dusky brown, or ash-colored, Avith a yellow stripe, make their appearance, and commence preying upon the foliage. When they are abundant they make rapid progress, and in places where the colony is firmly established, they will sometimes strip an orchard in a few days, making it look as if a fire had passed over it. After feeding about four weeks, they descend into the ground three or four inches, where they remain in a chrysalis form, to emerge again the next season. As the female is not provided with wings, they do not spread very rapidly from one place to another. The attacks upon the canker-worm should be chiefly made upon the female in her way from the ground up the trunk of the tree. The common mode of protecting Apple-trees is to surround the trunk with a belt or bandage of canvas, four or five inches wide, which is then thickly smeared with tar. In order to prevent the tar from soon becoming dry and hard, a little coarse train-oil must be well mixed with it ; and it should be watched and renewed as often as it appears necessary. This tarred belt catches and detains all the females on their upward journey, and prevents them from ascending the tree to lay their eggs. And if kept in order it will very effectually deter and destroy them. When the canker-worm is abundant it is 86 THE APPLE. necessary to apply the tarred bandage in October, and let it remain till the last of May, but usually it will be sufficient to use it in the spring. It is probable that a mixture of coal- tar and common tar would be the best application, as it is more offensive, and will not so easily dry and become useless by exposure to the air and sun. Some persons apply the tar directly to the stems of the tree, but this has a very injurious effect upon the trunk. Old India rubber, melted in an iron vessel over a very hot fire, forms a very adhesive fluid, which is not affected by exposure to the weather, and is considered, by those who have made use of it, the best substance for smearing the bandages, as being a more effectual barrier, and seldom or never requiring renewal. Mr. Jonathan Dennis, Jun., of Portsmouth, Rhode Island, has inveated and patented a circular leaden trough, which surrounds the trunk of the tree, and is filled with oil, and stops effectually the ascent of the canker-worm. There appear, however, to be two objections to this trough, as it is fre- quently used ; one, the escape of the oil, if not carefully used, which injures the tree; and the other, the injurious effect of nailing the troughs to the bark or trunk. They should be supported by wedges of wood driven in between the trough and the trunk, and the spaces completely filled up with liquid clay, put on with a brush. The insects must be taken out and the oil renewed from time to time. For districts where the canker-worm greatly abounds, this leaden trough is pro- bably the most permanent and effectual remedy yet employed. Circular strips of zinc or tin, about four inches wide, pas- sing around the trunk of the tree, the lower end standing out in a flaring manner, resembling a bowl bottom upwards, proves an effectual preventive remedy, as the insects cannot pass the lower rim. Experiments made by the Hon. John Lowell and Professor Peck, of Massachusetts, lead to a belief that if the ground under the trees which suffer from this insect is dug and well pulverized to the depth of five inches, in October, and a good top-dressing of lime applied as far as the branches extend, the canker-worm will there be almost entirely destroyed. The elm, and linden-trees in many places, suff'er equally with the Apple from the attacks of the canker-worm. The hark-lotise, a dull white, oval, scale-like insect, about a tenth of an inch long (a sj^ecies of coccus), which sometimes appears in great numbers on the stems of young Apple and Pear trees, and stunts their growth, may be destroyed by a wash of soft soap or the potash solution. Tne best time to apply these is in the month of June, when the insects are young, or when the tree is devoid of foliage. THE APPLE. 87 The woolly Aphis (aphis lanigera), or American blight,* is a dreadful enemy of the Apple. It makes its appearance in the form of a minute white down in the crotches and crevices of the branches, which is composed of a great number of very minute woolly lice, that if allowed will increase with fearful rapidity, and produce a sickly and diseased state of the whole tree. Fortunately, this insect is easily destroyed. " This is eflfected by washing the parts with diluted sulphuric acid, which is formed by mixing three-fourths of an ounce by measure of the sulphuric acid of the shops with seven and a half ounces of water. It should be rubbed into the parts affected by means of a piece of rag tied to a stick, the operator taking care not to let it touch his clothes. After the bark of a tree has been washed with this mixture, the first shower will redissolve it, and convey it into the most minute crevice, so as effectually to destroy all insects that may have escaped." — Lo%idorCs Magazine^ ix., p. 336. It is the more common practice to destroy it by the use of whale-oil, soap, or lime wash. The Apple-worm or Codling moth ( Carpocapsa pomonella of European writers) is the insect introduced with the Apple- tree from Europe which appears in the early worm-eaten Apples and Pears in the form of a reddish white grub, and causes the fruit to fall prematurely from the trees. The per- fect insect is a small moth, the fore-wings gray, with a large round brown spot on the hinder margin. These moths appear in the greatest numbers in the warm evenings of the first of June, and lay their eggs in the eye or blossom-end of the young fruit, especially of the early kinds of Apples and Pears. In a short time these eggs hatch, and the grub burrows its way till it reaches the core ; the fruit then ripens prematurely, and drops to the ground. Here the worm leaves the fruit, and creeps into the crevices of the bark and hollow of the tree, and spins its cocoon, which usually rema,ins there till the ensuing spring, when the young moth again emerges from it. The readiest way of destroying them, when it can be done conveniently, is to allow swine and poultry to run at large in the orchards when the premature fruit is falling ; or other- wise the fruit may be picked up daily and placed where the worms will be killed. It is said that if an old cloth is placed in the crotch of the tree about the time the fruit begins to drop, the Apple-worm will make it a retiiing-place, and thou- * It is not a little sin^ar that this insect, wMch is not iadigenous to this country, and is never seen here except when introdnced with imported trees, should be called in England the Americmi blight. It is the most iaveterate enemy of the Apple va. the north of France and Germany. 88 THE APPLE, sands may be caught and killed from time to time. As the cocoons are deposited chiefly under the old loose bark, the thorough cultivator will take care, by keeping the trunks of his trees smooth, to afford them little harbor ; and by scraping and washing the trunks early in the spring, to destroy such as may have already taken up their quarters there. When the fruit of orchards is much liable to the attacks of this insect, we cannot too much insist on the efficacy of small bonfires lighted in the evening, by which myriads of this and all other moths may be destroyed before they have time to deposit their eggs and cause worm-eaten fruit. A simple preventive remedy, or method of trapping the insect when in the grub form, has been introduced by Dr. J. P. Trimble, of New Jersey, and consists in twisting a band or rope of hay, long enough to pass three or four times around the body of the tree, and putting it thereon, " secur- ing its ends so as to prevent its becoming loose ; as soon as the fruit shows signs of the worms being at work, or from the middle to the last of June. They should be examined every two weeks, as long as the warm weather lasts, the earlier broods of worms becoming moths and producing a second crop. If the orchard is pastured, the bands must of course be put out of the reach of animals. Sometimes it may be necessary to place them around the limbs ; in that case the scales of rough bark on the body of the tree below them should be scraped off." The Blighty which occasionally kills suddenly the ends of the limbs of the apple and the quince, is caused by an insect {JBostrichus hicaudatus) which affects the small twigs, by penetrating the wood at the axil of a leaf, and causing it to wither. It is designated the Tivig blight. Little or no injury results, but it is always well to cut away the injured twig just below the wound. The A2Jple-bark Beetle ( Tomicus mcdi), described by Fitch, is a small, smooth, black or chestnut-red beetle ; the larvae feed under the bark and then enter the wood, sometimes kill- ing the young tree. GATHERING AND KEEPING THE FRUIT. In order to secure soundness and preservation, it is indis- pensably necessary that the fruit should be gathered by hand. For winter fruit the gathering is delayed as long as possible, avoiding severe frosts ; and the most successful practice with our extensive orchardists is to place the good fruit directly, in a careful manner, in new, tight flour-barrels as soon as gathered from the tree. These barrels should be gently THE APPLE. 89 shaken while filling, and the head closely pressed in ; they are then placed in a cool, shady exposure, under a shed open to the air, or on the north side of a building, protected by covering of boards over the top, where they remain for a fortnight, or until the cold becomes too severe, when they are carefully transferred to a cool, dry cellar, in which air can be admitted occasionally in brisk weather. Another method, by some regarded as superior, and tend- ing to keep the fruit longer and better, is to gather carefully, in a dry day, as late as possible in the fall, and place the fruit on a floor, or in open bins, from one foot to sixteen inches in depth. After about a week examine, and if the dampness, commonly called sweat, has passed off, prepare a good clean barrel, and as each fruit is placed in the barrel, see that it is made perfectly dry by wiping it with a soft cloth. As soon as the barrel is filled, head it up securely and place it in a cool, dry cellar. A cellar for this purpose should be dug in dry, gravelly, or sandy soil, with, if possible, a slope to the north ; or, at any rate, with openings on the north side for the admission of air very rarely in weather not excessively cold. Here the barrels should be placed in tiers on their sides, and the cellar should be kept as dark as possible. In such a cellar, one of the largest apple-growers in Dutchess County is able to keep the Greening Apple, which, in the fruit-room, usually decays in January, until the 1st of April, in the freshest and finest condition. Some persons place a layer of clean rye-straw Jbetween every layer of apples, when packing them in the barrels. Apples are frequently kept by farmers in pits or ridges in the ground, covered with straw and a layer of earth, in the same manner as potatoes ; but it is an inferior method, and the fruit very speedily decays when opened to the air. The English apple-growers lay their fruit in heaps, in cool, dry cellars, and cover them with straw. Various plans and methods have been designed for the keeping of fruit, few, if any of which are found practically adapted to the general wants of a family. Among those most prominent is the Roberts Fruit House, which is constructed by forming a room inside of an ice-house, having the ice around the sides and overhead ; and with an arrangement for drainage below, by means of a pipe beneath the floor, and a condensing-tube inside the chamber or fruit-room. The Nyce Fruit House is constructed with upright walls, sheeted on the inside and outside with sheet-iron, nailed to upright studding, and having the inside space closely packed with sawdust or chaff". Above the fruit-room is a floor of 90 THE APPLE. galvanized iron, on which ice, five to six feet in depth, is packed, and from it a tube or pipe is led off, for the pur- pose of conveying the water as the ice melts. Below the floor of the fruit-room, which is also of galvanized iron, shavings three feet thick are first laid, and then coated with tar and pitch, to prevent any rise of moisture from below. The temperature is kept at all seasons at just above the freezing-point, and the moisture from the fruit engendered in the room is absorbed by the use of " bittern " from salt-works. This absorption of moisture by means of chloride of calcium^ or the waste bittern of salt-works, is the principal feature of novelty in this house. But while upon a large scale these fruit-houses are found of value, their adojjtion involves too much of expense in their first con- struction, and too great care, to meet the wants of the general fruit-grower. When a fruit-house or room is to be con- structed, aside from the cellar, under the barn or dwelling, select a location where complete drainage can be had. Exca- vate so as that the lower fruit-room will be about two-thirds of its height under ground ; lay the outside wall, and then, leaving a space of four inches, lay another inside cement wall. Construct windows so as to give free circulation, and yet keep the room dark by having blinds on the outer side, and sash opening on the inner wall. For winter, double sash will be required. For the upper room, the same principle of forming a double wall, leaving a space of at least four inches, is to be continued, and the arrangement of shelves or drawers through the centre, keeping a passage open all around, may be made to meet the wants for which the room is to be used. When apples are exported, each fruit in the barrel should be wrapped in clean soft paper, and the barrels should be placed in a dry, airy place between decks. CIDER. To make the finest cider, Apples should be chosen which are especially suited to this purpose. The fruit should be gathered about the first of November, and coarse cloths or straw should be laid under the tree, to secure them against bruising when they are shaken from the tree. If the weather is fine the fruit is allowed to lie in heaps in the open air, or in airy sheds or lofts for some time, till it is thoroughly ripened. All immature and rotten fruit should then be rejected, and the remainder ground in the mill as nearly as possible to a uniform mass. This pulp should now remain in the vat from 24 to 48 hours, or even longer if the weather is cool, in order to heighten the color and increase the saccharine principle. THE APPLE. 91 It is then put into the press (without wetting the straw), from whence the liquor is strained, through hair-cloth or sieves, into perfectly clean, sweet, sound casks. The casks, with the bung out, are then placed in a cool cellar, or in a sheltered place in the open air. Here the fermentation commences, and as the pomace and froth work out of the bung-hole, the casks must be filled up every day with some of the same pressing, kept in a cask for this purpose. In two or three weeks this rising will cease, when the first fermentation is over, and the bung should be put in loosely — then in a day or two driven in tight — leaving a small venthole near it, which may also be stopped in a few days after. If the casks are in a cool airy cellar the fermentation will cease in a day or two, and this state may be known by the liquor becoming clear and bright, by the cessation of the discharge of fixed air, and by the thick crust which has collected on the sur- face. The clear cider should now be drawn off and placed in a clean cask. If the cider, which must be carefully watched in this state, to prevent the fermentation going too far, remains quiet, it may be allowed to stand till spring, and the addition at first of about a gill of finely powdered charcoal to a barrel will secure this end ; but if a scum collects on the surface, and the fermentation seems inclined to proceed further, it must be immediately racked again. The vent-spile may now be driven tight, but examined occasionally. In the beginning of March a fine racking should take place, when, should the cider not be perfectly fine, about three-fourths of an ounce of isinglass should be dissolved in the cider and poui-ed in each barrel, which will render it perfectly clear. It may be bottled now, or any period before the blossoming of the Apple or afterwards, late in May. When bottling, fill the bottles within an inch of the bottom of the cork, and allow the bottles to stand an hour before the corks are driven. They should then be sealed and kept in a cool cellar, with clean dry sand up to their necks, or laid on their sides in boxes or bins, with the same between each layer. VAKIETIES. The varieties of the Apple at the present time are very numerous. The garden of the Horticultural Society of Lon- don, which contains the most complete collection of fruit in the world, enumerates now, 1845, about 900 varieties, and nearly 1500 have been tested there. Of these the larger pro- portion are of course inferior ; but it is only by comparison in such an experimental garden that the value of the different varieties for a certain climate can be fully ascertained. 92 THE APPLE. The European Aj^ples generallj^ are, in this climate, inferior to our first-rate native sorts, though many of them are of high merit also with us. There is much confusion in regard to names of Apples, and the variation of fruits from soil, location, or other causes, makes it difficult to identify the kinds, and until they are brought together and fruited on the same ground the certainty of their nomenclature will not be established. New varieties of Apples are constantly spring- ing up in this country from the seed, in favorable soils ; and these, when of superior quality, may, as a general rule, be considered much more valuable for orchard culture than foreign sorts, on account of their greater productiveness and longevity. Indeed every State has some fine Apples peculiar to it, and it is therefore impossible in the present state of pomology in this country to give a complete list of the finest Apples of the United States. To do this will require time, and an extended and careful examination of their relative merits collected in one garden. The following descriptions comprise all the finest American and foreign varieties yet known in our gardens. CLASSIFICATION. The distinctive characters of fruits have, during the past quarter of a century, become so much intermingled and hybri- dized that, after carefully studying them, and comparing them with the order of classification adopted by authors, we have come to the conclusion that no definite orde can safely be made to embrace them. Forms, colors, growths, and periods of lipening are so much interwoven and distributed as to defy all arbitrary rules of classification, and hence we have without hesitation abaodoned it entirely, substituting in our work the simple order of the alphabet as confined to names, believing such course will prove the most available and useful. TERMS USED IN DESCRIBING APPLES. In identifying fruits, not only certain forms and features of the fruit itself are desirable, to have a definite description under plain and intelligible terms, but often the form of the growth of the tree, as well as the color of its young wood, are essential to a clear knowledge for decision. The form and general appearance of a fruit may be changed by soil or climate, but the general habit of growth and color of the young wood is always the same, and in the ensuing pages this latter point has been kept in view and recorded, so far as knowledge could be obtained, respecting valuable varieties. THE APPLE. 93 The terms used we have sought to make simple and uni- form, and within the comprehension of all, rather than scientific. In describing trees, the character designed to be represented is that of the orchard, or trees in a healthy bear- ing condition, and the gi'owth is said to be strong and vigor- ous, as the Rhode Island Greening, or Baldwin ; vigorous and slender, as the Jonathan or Winesap ; stout and short- jointed, as Jersey Sweet or Primate ; Tnedium and vigorous, as Fameuse, or Maiden's Blush. And for the general form of the tree, the word upright spreading is used to desig- nate such as Baldwin ; spreading, as the Rhode Island Green- ing ; round-headed, as in the Early Harvest ; upright, as with Benoni. In describing fruits, the word hase means that part of the fruit in which the stem is planted ; and apex, the blossom end, or crown, as it is sometimes termed. Forms are so much interwoven, as it were, one with another, that we have selected but four as the primary bases on which all others are built, and are subsidiary. Oblate^ Eoiindish. Conical. Oblong. These primary forms are roundish, oblate, conical, and ob- long. The terms round, roundish, or globular, are sometimes used in connection, rather as qualifying expressions than as distinctive ; for while the word roundish, which indicates the height and diameter as nearly equal, applies to many fruits, there is no perfectly round or globular apple known. 94 THE APPLE. Oblate indicates the height as much less than diameter. Conical, is when the fruit is roundish, having the apex and end contracted. Ohlong, is when the fruit is longer than broad, and having the apex and base of nearly the same breadth. Connected and subsidiary terms, such as roundish, conical, or conic, are when the Apple unites the two primary forms of roundish and conical ; or elongated conical, or conic, when the length is considerably beyond the breadth. Trun- cate conic, is when the fruit is flattened at the apex. Ribbed, or obscurely ribbed, when the surface has rising lines and channels from apex to base. Oblique, is when the fruit pre- sents the appearance as of being one-sided, or when the axis is inclined to one side. Oblate, not symmetric, or sides un-^ equal, when one side is less than the other. Corrugated, having depressed lines, furrows, or wrinkles. Acute, when narrowing to a sharp point. Obtuse, round or blunt. Ab- rupt, when the depression breaks off suddenly. In designating the qviality of fruits, the terms of the American Pomological Society have been adopted ; but it must be remembered that these terms apply strictly and onl^; to the actual quality of the fruit as a dessert sort. Some varieties classed as best, and which are strictly of the highest quality as fruit, are, nevertheless, unprofitable as varieties to grow, except by the amateur, while many to which the term very good, or very good to best, is applied, are known to be highly valuable and profitable for market, as well as excellent for the dessert. APPLES. American Beauty. Sterling Beauty. Beauiy of America. Origin, Sterling, Mass. Tiee hardy, vigorous, productive, an annual bearer. Wood dull reddish brown, slightly downy. Fruit large, form roundish oblate, slightly inclining to conic, obscurely ribbed. Color a yellow ground mostly covered with red, which is quite dark in the sun, sometimes obscurely splashed and striped, and thickly sprinkled with small light and brown dots. Stalk rather short, somewhat slender. Cav- ity medium, with russet, the rays of which sometimes extend out over a portion of the fruit. Calyx small, closed, or half open. Segments medium, slightly recurved. Basin me- dium, uneven. Flesh yellowish, rather compact, tender, juicy, THE APPLE. 95 rich mild, subacid, aromatic. Core smuU. Very good. December to April. American Beauty. American Golden Pippin. Golden Pippin. New York Greening. Ribbed Pippin. Newtown Greening. Golding. Golden Apple. This old Apple is one of our finest American fruits, and seems not to be generally known. It has been cultivated more than fifty years, and is considered one of the most pro- fitable for orchard culture and marketing ; it is also a supe- rior Apple for family use. G-rowth strong, similar to K. I. Greening, but less drooping, making a round, spreading head ; does not bear young, but very productive when a little ad- vanced, and a popular fruit where known. Wood dark red- dish, downy, with prominent flattened buds. Fruit medium to large ; form roundish oblate, inclining to conic, obscurely ribbed ; color yellow, sometimes a brownish blush in sun, thinly sprinkled with gray dots, often slightly netted with thin russet. Stalk short, moderately stout. Cavity large, deep. Calyx closed. Segments pointed, slightly recurved. Basin broad, open, slightly corrugated. Flesh 96 THE APPLE. yellowish, breaking juicy, rather coarse, rich, aromatic, sub- acid. Core rather large. Yery good. November to Feb- ruary. American Grolden Pippin. American Golden Russet. Golden Russet. Sheep Nose. Bullock's Pippin. Little Pearmain. The American Golden Kusset is one of the most delicious and tender Apples, its flesh resembling more in texture that of a buttery Pear than that of an ordinary Apple. It is widely cultivated at the West and in New England as the Golden Russet, and though neither handsome nor large, is still a universal favorite, from its great productiveness and admirable flavor. The uncouth name of Coxe, 81ieep-nose^ is nearly obsolete, except in New Jersey, and we therefore adopt the present one, to which it is well entitled. The tree is thrifty, with upright shoots, dull reddish grayish brown. Fruit ' elow medium size, roundish-ovate, dull yellow, sprinkled with a very thin russet. Stalk rather long and slender. Caly : closed, and set in a rather narrow basin. Flesh yellowish, very tender, juicy, with a mild, rich, spicy flavor. Best. October to January. THE APPLE. 97 American Golden Eusset. American Sumseer Pearmain. Early Summer Pearmain. Summer Pearmain. American Summer Pearmain. 98 THE APPLE. A rich, highly-flavored fruit, much esteemed where it is known. It appears to be quite difierent from the Summer Pearmain (of the English), and is probably a seedling raised from it. It ripens gradually from the tenth of August to the last of September. Tree moderately vigorous, or slow growth, with slender branches, round-headed, and bears abundantly. Young shoots dull reddish-brown. Fruit of medium size, oblong, widest at the crown, and ta- pering slightly to the eye. Skin red, spotted with yellow in the shade, but streaked with livelier red and yellow on the sunny side. Stalk three-fourths of an inch long, and pretty deeply inserted. Eye deeply sunk. Calyx closed. Segments short, erect. Basin abrupt, slightly corrugated. Flesh yel- low, remarkably tender, with a rich and pleasant flavor, and often bursts in falling from the tree. Quality best. Core medium. ASHMORE. Red Ashmore. Origin unknown. Tree vigorous, upright, spreading. Young shoots dull reddish brown. Ashmoro. Fruit medium, form roundish oblate, inclining to conical, generally regular; color whitish yellow, washed or shaded THE APPLE. 99 with rich bright red, obscurely splashed, moderately sprinkled with light and gray dots. Skin glossy, smooth. Stalk medium ; cavity broad, deep, slightly russeted. Calyx small, finely closed. Segments erect. Basin deep, open, slightly uneven. Flesh white, tender, juicy, mild, subacid. Core small. Very good. October, November. Striped Ashmore is claimed by some as a distinct variety, differing only in its coloring. Autumnal Swaar. Fall Swaar of West. Origin unknown. Tree hardy, vigorous, spreading, produc- tive alternate yeais, and much valued in many localities West. Fruit large, roundish oblate, conic, orange-yellow, netted with russet and sprinkled with large star-shaped dots. Stalk rather shoi-t. Cavity broad, deej), slightly russeted. Calyx Autumnal Swaar. large, open. Basin deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with a pleasant, rich, slightly aromatic subacid flavor. Core small. Very good. September, October, 100 the apple. Autumn Sweet Bough. Late Bough. Sweet Bellflower. Fall Boug-h. Philadelphia Sweet. White Sugar? Origin unknown. Tree vigorous, upright, round-headed, very productive. One of the very best dessert sweet Apples of its season. Autumn Sweet Bougli. Fruit medium or below, roundish conical, angular, smooth, pale yellow, sprinkled with a few brown dots. Stalk of medium length, rather slender, inserted in a deep narrow cavity. Calyx closed. Segments long. Basin deep, corrugated. Flesh white, very tender with a rich honeyed, sweet, refreshing flavor. Very good. Last of August to first of October. Bachelor's Blush. Origin unknown. Tree moderately vigorous, somewhat spreading. An annual moderate bearer. Fruit medium, form oblate depressed, often obscurely rib- bed, color yellowish with blush in sun, sprinkled with a few light and gray dots. Stalk very short. Cavity large, deep. Calyx half open. Segments short, erect. Basin medium, uneven. Flesh white, half fine, rather compact, crisp, moder- ately juicy, rather rich, subacid. Core small. Very good. August and September. THE APPLE. 101 Bachelor's Blush. Edgerly's Sweet, Bailey's Sweet. Howard's Sweet. Chillicothe Sweet. Paterson's Sweet. ,An old variety of unknown origin, introdnced by J. Edgerly, of Perry, N. Y., about the year 1840, but M. P. SpatFord says it was grown in the nurseries around Rochester as early as 1818 as Chillicothe Sweet. Tree, hardy, vigorous, spreading, with long slender branches, inclining to droop when in bearing, as much of the fruit is borne on the ends of the twigs ; — a very productive bearer in alternate years and a light crop the intervening ones. This variety is regarded as profitable for all purposes, although perhaps a little too tender for shipping long dis- tances. Pruit large, variable in size, form roundish conical, often api^roaching oblong, obscurely ribbed, color yellowish, mostly shaded and obscurely striped with red, deep-red in the sun, and thickly sprinkled with minute light dots. Stalk short and rather small, inserted in a narrow cavity. Calyx small, closed, set in a narrow irregular basin. Flesh white, fine, tender, not very juicy, almost melting, with a honeyed sweet flavor. Core rather large. Yery good. November to March. 102 THE APPLE. Bailey's Sweet. Woodpecker. Felch ? Baldwin. Pecker. Bed Baldwin. Steele's Red Winter. Butters. The Baldwin stands at the head of all New England Ap- ples, and is unquestionably a first-rate fruit in all respects. It is a native of Massachusetts, and is more largely cultivated for the Boston market than any other sort. It bears most abundantly with us, and we have had the satisfaction of raising larger, more beautiful, and highly flavored specimens here than we ever saw in its native region. The Baldwin in flavor and general characteristics evidently belongs to the same family as our Esopus Spitzenberg, and deserves its extensive popu- larity. Tree vigorous, somewhat spreading, an early bearer and very productive. Young shoots dull reddish brown. Fruit large, roundish, and narrowing a little to the eye. Color yellow in the shade, but nearly covered and striped with crimson, red, and orange in the sun, dotted with a few russet THE APPLE. 103 dots, and with radiating streaks of russet about the stalk. Oalyx closed, and set in a rather narrow plaited basin. Stalk half to three-fourths of an inch long, rather slender for so large a fruit, planted in an even, moderately deep cavity. Flesh yellowish white, crisp, with that agreeable mingling of the saccharine and acid which constitutes a rich, high flavor. Very good. The tree is a vigorous upright grower, and bears Baldwin. most abundantly. Ripe from November to March, but with us is in perfection in January.* Baltimore. Cable's Gilhflower, Baltimore Pippia. Royal Pippin, Origin unknown. Tree healthy, hardy, moderately vigor- ous, making a round head that when loaded with fruit appears * The Baldwin, like nearly all other varieties of winter fruits, originated in the Northern and Eastern States ; when grown in South- em latitudes they become autumn or early -vdnter sorts, and lose more or less of their sprig-htliness and good qualities as table fruits. On the other hand, the svimmer-ripening varieties, originating North, are greatly improved when grown at the South. 104 THE APPLE. almost drooping. Young shoots slender, dull reddish brown. A profitable variety for market or table uee. Fruit medium. Form roundish oblate, slightly conical, regular. Color pale yellow, shaded with light red, striped and sf>lashed with dark red, almost purplish, having a gi-ayish appearance of bloom, large light dots, with a dark centre. Stalk short. Cavity medium size, rather thinly russeted. Baltimore. Calyx small, closed, low, nearly smooth, cid. Core medium. Segments drawn to a point. Basin shal- Flesh whitish, tender, juicy, mild, suba- Very good. December to April. Belmont. Gate. Mamma Beam. Golden Pippin of some. Golden Gate. White Apple. Waxen of some. KeUey White. Origin, near Strasburgh, Lancaster Co., Pa., in the garden of Mrs. Beam, at her gate, hence the names " Gate Apple," and " Mamma Beam." It was taken to Ohio by Jacob Neis- ley. Sen., and became very popular in Belmont Co., and we retain this name as being the most universal one. Tree vigorous, spreading, healthy, and very productive. Wood smooth, light reddish brown. THE APPLE. 105 Fruit medhim to large, globular, a little flattened antl nar- rower towards the eye, sometimes oblong. Color liglit, waxen- Stalk short. Basin rather yellow, often with a bright vermilion cheek. Cavity generally large. Calyx usually closed. Belmont. deep, corrugated. Flesh yellowish, crisp, tender, juicy, some- times almost melting, of a mild agreeable flavor. Yery good. November to February. Ben Davis. New York Pippin. Victoria Pippin. Victoria Red, Red Pippin. Kentucky Pippin. Baltimore Red. do. Pippin. do. Red Streak, Carolina Red Streak. Funkerhouser, Robinson's Streak. Robinson's Red Streak. Hutchinson Pippin, Virginia Pippin. Kentucky Red Streak. Texan Red. Joe Allen, The origin of this apple is unknown ; supposed to have originated in Virginia or Kentucky, about the year 1800. J. S. Downer of Kentucky writes that old trees are there found from which suckers are taken in way of propagating. The 106 THE APPLE. tree is very hardy, a free grower, with very dark reddish brown, slightly grayish young wood, forming an erect round head, bearing early and abundantly. In quality it is not first-rate, but from its early productiveness, habit of blooming late in Spring after late frosts, good size, fair even fruit, keeping and carrying well, it is very popular in the South- west and West. Fruit medium to large. Form roundish, truncated conical, Bcu Davis. often sides unequal. Color yellowish, almost entirely over- spread, splashed, and striped with two shades of red, and dotted sparsely with areole dots. Stalk medium, rather slen- der. Cavity narrow, deep, russeted. Calyx partially open. Basin rather large, deep, slightly corrugated. Flesh white, a little coarse, tender, moderately juicy, pleasant, subacid. Core medium to large. Good. December to March. Benoni. This excellent early apple originated on the farm of Mason Richards, of Dedham, Mass. The tree is of vigorous, upright habit; hardy and very productive alternate years; young wood light reddish brown. It is a valuable variety for mar- ket or table use. Fruit rather below medium size. Form roundish oblate THE APPLE. 107 conical. Color pale yellow, shaded, striped, and marbled with dark crimson, and thinly sprinkled with light dots. Stalk short, slender. Cavity deep, slightly russeted. Calyx closed. Segments persistent, sometimes a little recurved. Bentiey's Sweet, 108 THE APPLE. Basin abrupt, quite deep, somewhat uneven. Flesh yellow, juicy, tender, rich, pleasant, subacid, slightly aromatic. Core small. Yery good or best. August. Bentley's Sweet. Origin unknown. Supposed Virginia ; some say Belmont Co., Ohio. Tree moderately vigorous, hardy, good reg- ular bearer and keeper, valuable in the Southwest in rich soils. Fruit medium, roundish, flattened at ends, sometimes slightly oblique, and sometimes sides unequal, pale yellowish green, shaded with pale red and moderately sprinkled with light and brown dots. Stalk long, slender, curved. Cavity smooth, deep. Calyx large, closed, or partially open. Seg- ments medium length, erect, sometimes a little recurved. Basin large, deep, corrugated. Flesh fine, whitish yellow, compact, sweet, somewhat honeyed flavor. Core small. Very good. January to May. Bethlemite. Bethlemite. The origin of this fine apple is unknown. It was first brought to notice from the town of Bethlehem^ in Ohio, and is undoubtedly a seedling of the Newtowii Spitzenberg, which it THE APPLE. 109 much resembles. Tree an upright, strong, stocky, short- jointed grower, with young shoots, dull reddish brown, quite downy. A jjroductive bearer, the fruit keej^ing and carrying well ; very valuable for all purposes. Fruit, medium, oblate, inclining to conical, regular. Color pale yellow, striped, shaded and splashed with shades of light and dark red nearly over the whole surface, thin grayish tinge, and pretty thickly sprinkled with light and brown dots. Stalk rather short, slender. Cavity large, considerably russeted. Calyx open or partially closed. Segments large and generally erect. Basin large, and slightly corrugated. Flesh white, compact, crisp, juicy, rich, mild subacid, slightly aromatic. Core small. Yery good. December to March. Blenheim Pippin. Blenheim Pippin. Blenheim Orange, Woodstock Pippin. Bloomiag Orange. Northwick Pippin. Blenheim. Kempter's Pippin. Dutch Mignonne, erroneously. An old variety which originated in Oxfordshire, in Eng- land. Tree very strong and vigorous, spreading somewhat, 110 THE APPLE. drooping when in full bearing, and makes a large handsome tree in the orchard. It is late coming into bearing, but when fully established is a good regular bearer, and, in some local- ities, very productive. This Apple is a favorite in England, and succeeds well in most localities here in the Middle and Northern States, especially the latter. Young wood stout, reddish brown. Fruit large, often very large, roundish oblate, regularly formed. Skin dull orange, half covered or more with rich dull red, often mixed with russet, dotted and mottled with large yellow russet specks, some of which are areole. Stalk rather short, slender, curved, inserted in a large deep cavity, russeted, the russet sometimes extending in rays out on the fruit. Calyx large, open, segments large, of medium length, divided, partly curved. Basin broad, large, rather deep, slightly corrugated. Flesh white, a little coarse, at first firm, but becoming crisp, tender, juicy, with a rich brisk subacid flavor, slightly aromatic. Core small. Very good. Novem- ber to February. Blue Mountain. Blue Mountain. Front Apple or Forelle, Blauberger. Introduced by Wm. G. Wasing, of Tyrone, Pa., from the THE APPLE. Ill Blue Mountain. Tree liardy, a moderate or rather slow grower, forming a small round head, productive. An excel- lent Apple, retaining its juice and fine brisk flavor till spring. iToung shoots dark brown, slender. Fruit medium to large, roundish oblate, slightly irregular. Skin whitish, shaded and mottled with light red, numerous fine stripes and broken splashes of light bright red, and sprink- led with a few gray dots. Stalk rather short and small, in- serted in a medium cavity. Calyx small, closed. Segments short, basin medium corrugated. Flesh white, fine, tender, juicy, with a sprightly, delicate vinous flavor. Yery good. Core medium. November to March. BONUM. Magnum Bonum. Raised by Squire Kinney, Davidson Co., N. C. Tree up- right, spreading, hardy and vigorous, an early and abundant bearer. Yoimg shoots smooth reddish gray. Fruit medium, oblate, yellow, mostly shaded with deep crimson, and indistinct stripes and splashes of dark red, rather thinly sprinkled with pretty large light dots, a portion of them having a dark centre. Stalk rather long and slender. Cavity medium to large, often with a little green russet. Calyx closed. Segments rather Ion; and sometimes recurved. 112 THE APPLE. Basin shallow, slightly corrugated. Flesh white, often stained next the skin, firm, tender, juicy, rich, mild, subacid. Core small. Very good. November to December. In the South, September to December. Brcttle Sweet. Origin unknown. Tree moderately vigorous, very pro- ductive. This valuable apple is little known ; in beauty and quality it may be classed as among the best, and deserves more attention. Brittle Sweet. Fruit medium, roundish, oblate, approaching conical. Color pale yellow, shaded, splashed and marbled over nearly the entire surface, with shades of light and dark crimson red, many small gray and white dots. Stalk rather short, slender. Cavity regular, broad, moderately deep. Calyx closed. Seg- ments small, short, erect. Basin small corrugated. Flesh yellowish, crisp, tender, juicy with a peculiar honeyed sweet, and slightly aromatic. Core rather large. Yery good. Octo- ber and November. Broad WELL. Broadwell Sweet. Originated with Jacob Broadwell, near Cincinnati, O. Ad THE APPLE, 113 extremely valuable sweet apple, either for the table or cook- ing. Tree vigorous, quite hardy, very spreading, irregidar, productive. Young shoots dull reddish brown, downy. Broadwell. Fruit medium, oblate, somewhat conic. Color clear bright yellow, brownish blush in the sun exposure, with carmine spots. Dots few, greenish, suflused beneath. Stalk rather short. Cavity broad, russeted. Calyx closed, with short segments. Basin abrupt, regular. Flesh whitish, tine, tender, juicy, rich, sweet. February. Core small. Very good. November to Buckingham. Queen. Fall Queen. Winter Queen. Kentucky Queen. Lexington Queen. Frankfort Queen. Ladies' Favorite of Tenn. Equinetely. Byer's. Ox-Eye of some in Ky. Bachelor. Merit. Blackburn. Henshaw. Sol. Carter. Winter Queen. Ne Plus intra. King. Byer's Red. Red Gloria Mundi of some. Red Horse of some. Garvis Seedling. Late Queen. Large Royal Pearmain of some. The origin of this Apple appears all unknown. It has been long grown in Virginia, Kentucky, and other South- 8 114 THE APPLE. western States, and is there a profitable and popular variety, valuable either for market or table use. It matures often in November, but will keep into February. Tree hardy, healthy, vigorous, and productive, forming a round-headed spreading tree of medium size. Young shoots rather slender, dull reddish brown. Fruit medium to large. Form oblate, inclining to conic. Color greenish yellow, mostly covered, shaded, striped, and splashed with two shades of crimson or purplish red, many Buckingham. light brown dots. Stalk short. Cavity broad, deep, slightly russeted. Calyx closed, or half open. Segments to a point. Basin rather large, deep, slightly corrugated. Flesh yellow- ish, rather coarse, breaking, tender, juicy, mild, sprightly, subacid. Core small. Yery good to best. November to February. Canada Keinette. Canadian Reinette. Grosse Reinette d'Angleterre. Pomme du Caen. Reinette du Canada Blanche. Reinette Grosse du Canada. Reinette du Canada a Cortes, It is easy to see that the Canada Reinette is a popular and De Bretagne. Portugal. Januarea. Wahr Reinette. Praire Rambour Reinette. THE APPLE. 115 highly esteemed variety in Europe, by the great number of synonyms under which it is known. It is doubtful, notwith- standing its name, whether it is truly of Canadian origin, as Merlet, a French writer, describes the same fruit in the 17 th century, and some authors tliink it was first brought to this continent from Normandy, and carried back under its new name. At any rate, it is a very large and handsome fruit, a good bearer, and of excellent quality in all respects. Wher- ever grown in this country it sustains its foreign reputation, Canada Reinette. the tree being of vigorous habit, spreading, open, and pro- ductive. Young shoots clear reddish-brown, slightly downy. Fruit of the largest size, oblate conical, flattened ; rather irregular, with projecting ribs ; broad at the base, narrowing towards the eye, four inches in diameter, and three deep. Skin greenish-yellow, slightly washed with brown on the sunny side, sprinkled with dots and russet patches. Stalk short, inserted in a wide hollow. Calyx short and large, set in a rather deep, irregular basin. Flesh nearly white, rather firm, juicy, with a rich, lively, subacid flavor. Very good to best. Ripe in December, and, if picked early in autumn, it will keep till April. The Canada Reinette Grise is very much like the above, and may prove identical. 116 THE APPLE. Carolina Red June. Knight's Red June. Red June, Blush June. Georgia June. Wilson's June. Origin somewhat uncertain, supposed to be Carolina. Tree moderately vigorous, upright, an early and abundant bearer, much esteemed at the South and Southwest as their best early Apple, ripe a few days after Early Harvest, not equal to it in flavor, but more profitable as an orchard fruit ; but of late years disposed to spot and scab unless highly culti- vated or grown on new soils. Carolina Red June. Fruit medium or below, oval, irregular, inclining to conic. Skin smooth, nearly the whole surface shaded Avith deep red, and almost of a purplish hue on the sunny side, and covered with a light bloom. Stalk variable in length, inserted in a small narrow cavity. Calyx closed. Segments long, reflexed. Basin narrow, plaited. Flesh very white, tender, juicy, with a brisk subacid flavor. Core rather large. Very good.* * Carolina Striped June — (Carolina June). This is generally con- founded with the above, and is scarcely distinguishable except that, as it ripens, it becomes striped. other. One is doubtless a seedling from the THE APPLE. 117 Frank. Buckley. Chenango Strawberrt. Sherwood's Favorite. Strawberry. Lady Finger of some. Jackson Ajjple. Smyrna. Originated in the town of Lebanon, Madison Co., N. Y. It is an apple pleasant to tlie taste, and much esteemed as a table fruit wherever grown. Tree is vigorous, spreading, and very productive. Young wood light reddish brown, downy. Fruit medium, oblong conic or oblong truncated conic, in- Chenango Strawberry. distinctly ribbed. Color whitish, shaded, splashed and mot- tled with light and dark crimson over most of the surface, light dots. Stalk rather short, small. Cavity acute, some- what uneven. Calyx closed, or partially open. Segments erect. Basin rather large, abrupt, slightly corrugated. Flesh white, tender, juicy, peculiar mild, subacid. Core rather large. Very good. September and October. Cogswell. Cogswell Pearmain. This excellent Apple originated in the town of Griswold, 118 THE APPLE. near Norwich, Ct., on a farm which came into the possession of William Cogswell about the year 1798. The original tree was then a.bout forty or fifty years old. The fruit was first exhibited in 1816 or '18, before the Massachusetts Horticul- tural Society. It is an extremely valuable variety wherever grown, either for table or market purposes, a good keeper, and bears car- riage to market long distances without apparent injury. Tree a vigorous, upright, spreading grower, an abundant bearer of very regular, even-sized fruit. Young shoots dark reddish brown, somewhat downy. Cogswell. Fruit size above medium. Form roundish oblate, regular. Color rich yellow, nearly covered with red, marked and streaked with bright red, pretty thickly sprinkled with are- ole dots. Stalk short, rather slender. Cavity large, thinly russeted. Calyx small, nearly closed. Basin small, shallow. Flesh yellowish, fine-grained, tender, juicy, scarcely subacid, rich aromatic. Core small. Yery good to best. December to March. Cornell's Fancy. Cornell's Favorite. Originated on the farm of Gillam Cornell, Southampton Township, Bucks Co., Pa. Tree vigorous and healthy, an THE APPLE. 119 upright, rather spreading grower — productive and a regular bearer. Fruit medium, roundish conical, slightly angular. Skin smooth whitish, shaded, splashed, striped and marbled with Cornell's Fancy. light and dark bright red, and thinly sprinkled with large light dots, a few being areole. Stalk rather long, slender, inserted in a large deep cavity. Calyx closed; segments rather long, recurved at the ends ; basin rather abrupt, deep, slightly furrowed. Flesh white, tender, juicy, with a lively, pleasant subacid flavor. Yery good. Core rather large. — September. Democrat. Vaxick. An Apple considerably grown in Tompkins Co., N. Y., the origin of which cannot be correctly traced. The trees are great bearers, fruit keeping well, and always meeting a ready 120 THE APPLE. sale in market. Tree an upright, good grower, annually pro- ductive. Young shoots reddish brown. Democrat. Fruit — size medium, or above ; form roundish conical, ob- scurely ribbed. Color pale whitish yellow, shaded, partially striped, and splashed nearly over the whole surface with light and dark crimson, and pretty thickly sprinkled with small light dots. Stalk medium, slender. Cavity large, deep, acute^ Calyx small, closed. Segments small and short to a point. Basin medium, rather deep, corrugated. Flesh white, some- times a little stained next the skin, very tender, juicy, mild, pleasant subacid. Very good. Core large. December to March. 1 DOMINE. English Rambo of some. Wells. Cheat. Hog-an. Striped R. I. Greening. Cliag Tight. English Red Streak. English Beauty of Pa. This Apple, .extensively planted in the orchards on the Hudson and west, so much resembles the E-ambo externally, that the two are often confounded together, and the outHne THE APPLE. 121 of the latter fruit (see Rambo) may be taken as nearly a fac- simile of this. The Domine is, however, of a livelier color, and the flavor and season of the two fruits are very distinct, — the Rambo being rather a high-flavored early winter or au- tumn apple, while the Domine is a sprightly, juicy, long-keep- ing winter fruit. Fruit of medium size, flat. Skin lively greenish yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large light russet and brown specks. Stalk long and slender, planted in a wide cavity and inclining to one side. Calyx small, in a broad basin, moderately sunk. Flesh white, exceedingly tender and juicy, with a sprightly pleasant. Domine. though not high flavor. Young wood of a smooth, lively light brown, and the trees are very hardy, and the most rapid growers and prodigious early bearers that we know — the branches being literally weighed down by the rope-like clus- ters of fruit. The Domine does not appear to be described by any foreign author. Coxe says that he received it from England, but the apple he describes and figures does not appear to be ours, and we have never met with it in any collection here. It is highly probable that this is a native fruit. It is excellent from December till April. 122 the apple. Duchess of Oldenburgh. Smith's Beauty of Newark. New Brunswick. This handsome Russian Apple proves one of the most hardy and profitable varieties in cultivation, and especially in our northwestern sections. The tree is vigorous, forming a roundish, upright, spreading head, requiring little or no pruning, comes early into bearing, and producing abundantly a fruit of fair, even, and regular size, that, although not of the first quality, always commands a ready sale, as it is valu- able for market and cooking, and passably good for dessert. Young shoots smooth, reddish. Fruit medium size, regularly formed, oblate. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Stalk short, medium size, inserted in a large deep cavity. Calyx pretty large and nearly closed, set in a wide, even hollow. There is a faint blue bloom on this fruit. The flesh whitish, crisp, juicy, sprightly subacid. Ripens early in September. Duchess of Oldenbiu^h. DUZENBURY. This valuable new Apple originated on the farm of Charles Duzenbury, Phillipstown, Putnam Co., N. Y. The tree is a vigorous grower, forming a handsome spreading head, pro- ducing abundantly a medium-sized, regular, uniform fruit, THE APPLE. 123 which keeps and retains its flavor until May. Young wood dark brownish red. Fruit medium; form roundish conical, truncated; color greenish yellow, shaded and rather obscurely splashed with dull red over nearly two-thirds its surface, and sprinkled with Dnzenbnry. a few gray and light dots. Stalk rather short. Cavity rather large and deep. Calyx closed. Segments medium, erect to a point. Basin rather abrupt, slightly corrugated. Flesh whit- ish yellow, crisp, tender, moderately juicy, very mild, and pleasant subacid, almost sweet. Core small. Very good. February to May. Dyer, or Pomme Eoyale. Golden Spice. White Spice. SmitMeld Spice. Mygatt's Bergamot, Beard Burden, Pirmeo's Favorite. Woodstock. Tompkins. Coe's Spice. Bidlripe. A popular dessert Apple, very sprightly, tender, and excel- lent. Tree a moderate grower, forming a round head ; an early and good bearer ; requires high cultivation to produce good fruit. Young wood grayish brown. It is supposed to be of French origin, and to have been brought to Rhode Island more than a hundred years ago. It was renamed 124 THE APPLE. Dyer by the Massachusetts Horticultural Society, who sup- posed it to be a seedling of Mr. Dyer, of Rhode Island, but the old and familiar name of Pomme Hoy ale should be pre- ferred. Dyer, or Pomme Eoyale. !Fruit of medium size, roundish, pretty regularly formed. Skin smooth, pale greenish yellow, with a faint blush and a few dark specks on one side. Stalks about half an inch long, set in a smooth, round cavity. Calyx closed. Basin plaited, moderately deep. Core round, hollow. Flesh white, very tender and juicy ; flavor very mild and agreeable, aromatic, slightly subacid. Very good to best. September and October. Early Harvest. Prince's Harvest, or Early French Reinette, of Coxe. July Pippin, Pomme D' fite. Yellow Harvest. Tart Bough. Large White Juneating. Early French Reinette. July Early Pippin. Siaclair's Yellow. Prince's Early Lemon. An American Apple ; and taking into account its beauty, its excellent qualities for the dessert and for cooking, and its productiveness, we think it the finest early apple yet known. It begins to ripen about the first of July, and continues in use all that month. The smallest collection of apples should comprise this and the Red Astrachan. Tree moderately vig- orous, spreading. Young shoots reddish brown. THE APPLE. 125 Fruit medium size. Form roundish, often roundish oblate, medium size. Skin very smooth, Mdth a few. faint white dots' bright straw-coloi' when fully ripe. Stalk half to three-fourths of an inch long, rather slender, inserted in a hollow of moder- Early Harvest. ate depth. Calyx set in a shallow basin. Flesh very white, tender, and juicy, crisp, %vith a rich, sprightly subacid flavor. Very good to best. Core small. Early Joe. Origin, orchard of Heman Chapin, Ontario Co., N". Y. Tree of slow growth, productive, requires high culture for fair fruit. Fruit below medium, oblate, very slightly conic, smooth, yellowish, shaded and striped with red, and thickly sprinkled with greenish spots. Stalk of medium length, inserted in a large cavity surrounded by russet. Calyx closed. Basin moderate. Flesh whitish, tender, juicy, with a very agree- able vinous flavor. Best. Ripe middle of August to middle of September. There is a Luce's Early Joe which is distinct from this, being larger, and not as good quality. Early Strawberry. American Red Juneating. Red Juneating-. A beautiful variety, which is said to have originated in 126 THE APPLE. the neighborhood of New York, and appears in the markets there from July till September. It is quite distinct from the Eaxly Joe. Early Red Margaret, which has no fragrance, and a short stem. Early Strawberry. THE APPLE. 127 Fruit roundish, narrowing tpwards the eye. Skin Smooth and fair, finely striped and stained with bright and dark red, on a yellowish white ground. Stalk an inch and a half long, rather slender and uneven, inserted in a deep cavity. Cal}^ rather small, in a shallow, narrow basin. Flesh white, slightly tinged with red next the skin, tender, subacid, and very sprightly and brisk in flavor, with an agreeable aroma. Very good. Egyptian Eusset. Bagby Russet. From Southern Illinois, origin unknown. This Apple is much esteemed where known for its rich, high flavor, and as a good keeper. Some think it the best of all the russets. The tree forms an upright, symmetrical, round head, with grayish reddish brown, somewhat downy young shoots. Pro- ductive. Egyptian Eusset. Fruit medium. Form roundish, approaching conical, slightly ribbed. Color golden yellow, netted and patched with russet over half or two-thirds of its surface, often with a cheek of crimson or fawn in the sun, and moderately sprinkled with brown dots. Stalk short and small." Cavity medium or nar- row. Calyx open or partially closed. Segments short. Basin medium. Flesh yellowish, tender, juicy, rich, slightly aro- matic, pleasant subacid. Very good. December to March. 128 THE APPLE. English Russet. Poughkeepsie Kusset. Po'keepsie Riisset. The English Russet is a valuable, long-keeping variety, ex- tensively cultivated, and well known by this name, but which we have not been able to identify with any English sort. It is not fit for use until February, and may be kept till July, which, together with its great productiveness and good flavor, renders it a very valuable market fruit. The trees grow very straight, and form upright heads, and the wood is smooth and of a reddish brown. Fruit of medium size, roundish, slightly conical, and very English Russet. regularly formed. Skin pale greenish yellow, about two-thirds covered with russet, which is thickest near the stalk. Calyx small, closed, and set in an even, round basin, of moderate depth. Stalk rather small, projecting even with the base, and pretty deeply inserted in a narrow, smooth cavity. Flesh yel- lowish white, firm, crisp, with a pleasant, mild, slightly sub- acid flavor. Good. January to May. The English Husset described by Warder is entirely dis- tinct, being, as he describes, large, globular, flattened, some- what one-sided. Surface uneven, green. In season from December to January. THE APPLE. 120 English Sweet. Ramsdell's Sweet. Ramsdell's Red Pumpkia Sweet. Ramsdell's Sweeting-. Randall's Red Winter. Red Pumpkin Sweet Hurlbut Sweet ? Aveiy Sweet. This old variety is esteemed where grown for the large crops which it bears, and as a showy sweet apple for market, and j^rofitable for stock feeding, as well as superior for cook- ing. The tree is very vigorous, grows remarkably straight and upright, comes early into bearing, and yields every year enormously. Young shoots clear reddish brown, slightly grayish. Englieh Sweet. Fruit of medium size, roundish, regularly shaped, and tapering slightly towards the eye, dark red, dotted with fawn- colored specks, and covered with a blue bloom. Flesh yellow- ish, very tender and mellow, unusually sweet and rich. Good to very good. In weight the apple is light. October to February. Esopus SpitzeI^burgh. .ffisopus Spitzenberg, Esopus Spitzenburg". True Spitzenbm-gh. The Esopus Switzenburgh is a handsome, truly delicious ^ Apple, and is generally considered by all good judges equal to 9 . . • - . 130 THE APPLE. the Newtown Pippin, and unsurpassed as a dessert fruit by any other variety. It originated at Esopus, a famous apple district, originally settled by the Low Dutch, on the Hudson. But throughout the whole of New York it is considered the first of apples. The tree has rather tender shoots, and when in bearing has long and hanging liinbs. Esopus Spitzenburgh. Fruit large, oblong, tapering roundly to the eye. Skm smooth, nearly covered with rich, lively red, dotted with dis- tinct yellowish russet dots. On the shaded side is a yellowish ground with streaks and broken stripes of red. Stalk rather long — three-fourths of an inch — and slender, projecting be- yond the base, and inserted in a wide cavity. Calyx small, and closed, set in a shallow basin, which is slightly furrowed. Flesh yellow, rather firm, crisp, juicy, with a delicous rich, brisk flavor. Best. Seeds in a hollow core. December to February. THE APPLE. 131 EUSTIS. Ben Apple. Origin, on the farm of Francis Smith, South Reading, Mass. Tree a moderate grower, round-headed and very pro- ductive. Fruit rather large, roundish oblate, slightly conic, yellow. Eustis. striped and shaded with fine red, and sprinkled with green- ish dots. Stalk medium, inserted in a deep cavity, sur- rounded by russet. Calyx partially open. Basin narrow, rather deep. Flesh whitish, fine, crisp, mild, rich subacid. Very good. November to January. Evening Party. Origin, Berks Co., Pa. Tree vigorous, roundish, upright spreading, with slender branches, an early and abundant hearer alternate years. Young shoots dark grayish-brown, many small dots. The foliage hangs well to the tree, and the fruit should be allowed to remain on the tree till well ma- tured and colored. Fruit small or medium, oblate, sides often unequal, yellow, 132 THE APPLE. chiefly sliaded, splashed, and striped with red, becoming dark- red in the sun, pretty thickly studded with light dots, espe- cially near the calyx. Stalk short, inserted in a round, deep, acute cavity, sometimes russeted. Calyx closed. Basin Evening Party. rather large and even. Flesh juicy, whitish, tender, crisp, with a brisk saccharine, somewhat vinous, aromatic flavor, an excellent dessert fruit. Very good. December and Jan- EWALT. Bullock's Pippin of some. Ladies' Blush of some. Origin, Bedford Co., Pa. Tree vigorous, very upright, spreading a little when in full bearing; requii'es little or no pruning; an early, regular, and abundant bearer; valuable and popular in its locality on account of its size, beauty, early and regular bearing, especially for market and culinary uses. Young wood dark-brown. Fruit large to very large, roundish oblate, inclining to conic, sometimes obscurely ribbed ; skin smooth and fair, light yellow, shaded with bright rich red in the sun, and a few small brown dots. Stalk short and small, inserted in a large deep cavity, somewhat irregular. Calyx small, closed. Segments short to a point. Basin medium, slighty corrugated, sometimes slight prominences. Flesh white, tender, j uicy, at first acid, but becoming a pleasant, brisk subacid when fully ripe. Core medium. November — March. THE APPLE. 133 Ewalt. Fallawater. Falwalder. Fomwalder. Tulpehocken. Pfarrer Walter. Baltimore, erroneously. Pirn's Beauty of the West. Pound. Mountain Pippin. FaU de WaUdes. Brubacker. Fallawalder. Winter Blush. Green Mountain Pippin. Molly Whopper. Falder. Follen Walder. Fallen Wood. PoUy Walter. Farawalder. Pharawalder. Polly Wholloper. A favorite Appi« of Pennsylvania, of which State it is a native. Tree hardy, a strong grower, with stout, dark-brown shoots, spreading; requires little or no pruning; an annual bearer and productive. Fruit very large, globular, oblate, inclining to conic. Skin yellowish green, shaded with dull red, and sprinkled with large light and gray dots. Stalk very short, inserted in a 134 THE APPLE. deep cavity. Calyx small and closed, set iii a slightly plaited basin. Flesh greenish white, rather coarse, juicy, crisp, Fallawater. rather tender, pleasant, subacid flavor. Good. November — February. Fall Orange. Orange Hogpen. Speckled. Holden Pippin. Red Cheek. Westbrook. Holden. ^Vhite Graft of Wis. New York BeUflower. Jones' Pippin. Long Island. White Newell. Origin, Holden, Mass. Tree hardy, a very strong, erect grower, forming a round head; very productive alternate years. Fruit medium or above, roundish, slightly conic, sometimes oblong conic ; skin greenish white, sometimes changing to yel- lowish white in exposed specimens and when fully ripe, often a shade of pale light red in the sun, and moderately THE APPLE. 135 sprinkled with rather conspicuous brown or russet star- shaped dots. Stalk short and small, inserted in a narrow deep cavity, sometimes slightly russeted. Calyx closed or nearly so. Fall Orange. Basin medium, slightly corrugated. Flesh white, fine, tender, juicy, brisk subacid. Good to very good, core small. Oc- tober, November. Fall Pippin. York Pippin. Cathead, incorrectly. Pound Pippin. Philadelphia Pippin. American Fall. Pound Royal of some. Episcopal. New York Pippin. Golden Pippin, erroneously. Van Dyne of some. The Fall Pippin is, we think, decidedly an American va- riety. It is very probably a seedling raised in this country from the White Spanish jReinette, or the Holland pippin, both of which it so much resembles, and from which it, in fact, difters most strongly in the season of maturity. The Fall Pippin is a noble fruit, and is considered the first of autumn apples in the Middle States, where its beauty, largo size, and its delicious flavor for the table or for cooking render it very popular. 136 THE APPLE. The tree is a very vigorous, strong grower, spreading. Young shoots reddish brown. Fruit very large, roundish, generally a little flattened, pretty regular, sometimes with obscure ribs at the eye. Stalk rather long, three-fourths of an inch, projecting considerably beyond the fruit (which distinguishes it from the Holland Pippin), set in a rather small, shallow, round cavity. Calyx open. FaOl Pippin. not very large, rather deeply sunk in a round, narrow basin. Skin smooth, yellowish green, becoming a fine yellow, with often a tinge of brownish blush on one side, and with a few scattered dots. Flesh white, very tender and mellow, with a rich, aromatic flavor. Very good to best. October to De- cember. Sweet Wine. Ohio Wine. Fall Wine. Sharpens Spice. Uncle Sam's best. Musk Spice. Hower or House. Origin unknown, probably an old Eastern fruit called " Wine " or " Sweet Wine," but not now much cultivated THE APPLE. 137 on account of the fruit being defective. In the rich "Western soils it thrives admirably, producing fine fruit, yet in a few localities they complain of its being knurly. Tree healthy, but of rather slender growth, bearing moderate crops annu- ally. Fruit above medium. Stem rather long, slender, in a broad, deep cavity, surrounded by clear waxen yellow. Calyx par- FaU Wine. tially closed in a broad, deep, corrugated basin. Skin striped and shaded with red, on a light ground, with numerous rus- set dots. Flesh yellowish, juicy, tender, with a rich, aromatic, very mild, subacid flavor, almost sweet. Yery good to best. September, October. Fameuse. Pomme de Neige. Sanguineus. Chimney. Snow. A very celebrated Canada fruit (probably an old French variety), which has its name from the snow-white color of its flesh, or, as some say, from the village from whence it was first taken to England. It is an excellent, productive autumn apple, and is especially valuable in northern lati- tudes. Tree moderately vigorous, round-headed, hardy, very productive alternate years. Young shoots reddish brown. 138 THE APPLE. Fruit of medium size, roundish, somewhat jBattened. Skin with a ground of pale whitish yellow, mixed with faint streaks of pale red on the shady side, but marked with blotches and shoi-t stripes of darker red, and becoming a fine deep red in the sun. Stalk quite slender, half an inch long, planted in a narrow funnel-shaped cavity. Calyx small, closed, and set in a shallow, rather narrow basin. Flesh remarkably white, often stained, very tender, juicy, and with a slight perfume. Fameuse. Very good, almost best. Ripe in October and November. A regular bearer and a handsome dessert fruit. There is a variety under name of Striped Fameuse^ claimed to be distinct, the fruit being more striped and less highly colored. Family. McLoud's Family. A native of Georgia. Tree a fine regular grower and very productive. Fruit medium, oblate conical, yellowish, shaded, striped, and splashed with diill red over half or more of its surface, thickly sprinkled with large light dots. Stalk short and small. Cavity pretty large, slightly russeted. Calyx closed. Segments medium, partially recurved. Basin medium, a lit- THE APPLE. 130 tie wrinkled. Flesh white, tender, juicy, mild, pleasant, subacid. Very good. August, September. At the South, July, August. Family. Fall Queen. Gros Pommier. Maryland Queen. Gros Pomier. Horse of some Haas. Hoss. Originated on the grounds of Gabriel Cerre many years since, adjoining the then village of St. Louis (now city), in Missouri. It was at first called Gros Pommier, but now generally Fall Queen or Haas, and we retain this, as it is most commonly used. It is very popular through most of the West and Southwest as a profitable market fruit, and for family use. Tree hardy, very vigorous, upright, forming a beautiful symmetric head — an early, annual, and abundant bearer. Fruit medium to large, oblate, slightly conical, angular or slightly ribbed ; skin smooth, pale greenish yellow, shaded nearly over the whole surface with light and dark red, and some rather obscure splashes and stripes, and a few light dots. Stalk short and small, inserted in a medium ca.vity, a little greenish. Calyx closed, basin medium or small, slight- ly corrugated. Flesh quite white, fine, often stained next. 140 THE APPLE. the skin and sometimes through, the flesh, tender, very juicy, vinous, brisk subacid. Good to very good. Core medium or large. September, October. Fall Qneen. Fanny. Originated near Strasburgh, Lancaster Co., Pa., on the farm formerly owned by Jacob Beam. Tree vigorous, spread- ing, very productive. Young wood dark grayish brown, two shades darker than Red Astrachan, and grayish. Fruit large, roundish oblate, slightly conic, deep rich crim- son red, moderately sprinkled with light dots. Stalk short, small. Cavity large, deep. Calyx closed. Segments short. Flesh white, a little stained next the skin, tender, juicy, pleasant subacid. Very good. Core small. August. A new Apple of great promise as a market sort. Flake's Fall. Originated with the late Col. Flake, of Mercer, Pa., where w it is esteemed a valuable and profitable apple, either for ■ market or the table. Tree a moderate grower, rather upright, a good bearer. THE APPLE. 141 Fanny. Fruit large, form oblate, slightly conic. Color yellowish, overspread, shaded, striped, and splashed with light and dark Flake's FalL 142 THE APPLE. crimson, becoming very dark in the sun, tliickly spiinkled with light and russet dots, some with dark centre. Stalk very short, and rather stout. Cavity large, deep, russeted, the splashes and nettings extending outside. Calyx open, or par- tially closed. Segments large, to a point, and rather separated. Basin medium, uneven. Flesh white, tender, moderately juicy, mild subacid, peculiarly aromatic. Core small. Very good. October, November. Fourth of July. Siberian August. Tetofsky, erroneously. McAdow's June, Stewart's Nonpareil? August Apple. A German Apple, introduced by C. F. Jaeger, of Columbus, Ohio. Valuable mainly for its hardiness and early maturity as a cooking or market variety. Tree a strong and upright grower, forming a fine head. Young shoots long, dark reddish brown. Fruit medium or below, roundish oblate conical, slightly ribbed, whitish yellow, covered with a thin whitish bloom, Fourth of July. and striped and splashed with bright red, large light dots Stalk rather short and slender, often with bracts. Cavity medium, regular. Calyx closed. Segments rather long generally recurved. Basin small, slightly uneven. Flesh white, juicy, sprightly, brisk subacid. Good. Core small THE APPLE. 143 July. In fruit this closely resembles the Tetofsky, but the color of the wood, habit of growth, and foliage of old trees render its distinctiveness plain. Pulton. A Western fruit, originated in the orchard or nursery of A. G. Downing, Canton, Fulton Co., 111., a vigorous grower, hardy, spreading, irregular, an annual and productive bearer. Young shoots slender, clear light reddish brown. Fulton. Fruit about medium, roundish oblate, light yellow, sprinkled with green or gray dots, having a blush on the sunny side. Stalk three-fourths of an inch, rather slender, inserted in a broad deep cavity. Calyx large, open. Segments small, recurved, in a pretty large basin. Flesh yellowish, juicy, tender, mild subacid, almost sweet. Yery good. Core small. November to February. Garden Royal. Originated on the farm of D. Bowker, Sudbury, Mass. Tree of moderate, very upright growth, forming a beautiful roundish, regular, even head, very productive. Young shoots dark dull reddish brown, slightly grayish or imperfect downy. 144 THE APPLE. Fruit medium or below. Form roundish oblate, very slightly conic. Color greenish yellow, shaded, striped, and splashed Garden Royal. with rich red, a little dull or grayish toward the stalk. Sprinkled with light and gray dots. Stalk medium, slender. Garden Swcot. THE APPLE. 145 Cavity deep, acute. Calyx open or partially closed. Segments sometimes a little recurved. Basin shallow, slightly uneven. Flesh yellow, very tender, juicy, rich, mild subacid, aromatic. Best. Core small. Last of August, September. Garden Sweet. A New England Apple. Tree hardy, thrifty, spreading, and very productive alternate years. Young shoots strong, light reddish brown, slightly downy. Fruit medium, roundish conic. Color yfellow, shaded and splashed with crimson nearly over the whole surface, many light and gray dots. Stalk rather short and small. Cavity acute. Calyx closed. Segments partially recurved. Basin large, abrupt, corrugated. Flesh yellowish white, tender, juicy, rich, sweet. Very good. Core medium. September and October. A valuable variety for cooking or stock feeding, continuing a long time in use. Geneva Pippin. Geneva Pippin. Winter Pippin of Grsneva. An Apple bearing the above local name was found growing in the garden of Mrs. Crittenden, Geneva, and is deserving of notice. The appearance of the tree and fruit is strikingly 10 14G THE APPLE. like that of the Fall Pippin, but is a late keeper, continuing in perfection until May. Young wood reddish brown, slightly downy. Fruit large, roundish oblate, fine yellow, with rarely a bronzed cheek, sparsely covered with gray dots. Stalk short and small, inserted in a narrow cavity. Calyx open. Seg- ments long. Basin open. Flesh yellow, tender, juicy, vi- nous. Very good or best. January to May. Golden Russet. English Golden Russet. English Golden. Russet Golden. This is an old English Apple described by Ronalds and Lindley as Golden Russet, and as that is its commonly accepted name in this country we have followed it. It is one of the popular Apples, succeeding in nearly all sections, and especially in rich Western soils. The tree is thrifty, vigor- ous, spreading, rather irregular, forming a bushy head. Golden Russet. Young shoots slender, dull reddish brown, slightly downy, with numerous small white dots. An early bearer and very productive. Fruit medium or below, roundish, or roundish oblate. Skin rough. Color yellow, mostly covered with dull russet, and having a bronzed cheek in the sun. Stalk short, small. Cavity medium, or rather deep. Calyx closed. Segments THE APPLE. 147 rather long, often a little recurved. Basin broad, rather large, slightly corrugated. Flesh whitish yellow, fine-grained, rather compact, sprightly, mild subacid. Good to very good. December to March. Golden Russet, of Massachusetts. Origin unknown. Tree vigorous, upright, productive ; not an early bearer, but productive when it does come into beai> ing. Young shoots clear reddish brown. Fruit small to medium, roundish oblate, conic. Skin golden russet, with a sunny cheek. Stalk small and short, Golden Russet, of Massachusetts. inserted in a deep cavity. Calyx nearly closed. Segments small, recurved. Basin deep, round, and open. Flesh yel- lowish white, tender, rich, mild, sweet subacid. Yery good. January, April. There are many Golden Russets about the country, and it is difficult to identify them. This is from Massachusetts, and distinct from those grown in Xew York and West. Golden Sweet. Orange Sweeting. Early Golden Sweet. A celebrated Connecticut fruit. Tree very vigorous, spread- ing forming a tree of moderate size, hardy and very produc- tive. Young shoots reddish brown. i48 THE APPLE. Fruit above the mediiim size, roiindish, scarcely flattened, fair, and well formed ; when fully ripe, pale yellow or straw color. Stalk about an inch long, slender at its junction with Golden Sweet. the fruit. Calyx closed, and set in a basin of moderate depth. Flesh tender, sweet, rich, and excellent. Good to very good. August and September. A valuable sort for cooking, market, or stock feeding. Gravenstein. Grave SUje. A superb-looking German Apple, which originated at Gravenstein in Holstein, and is thought one of the finest apples of the North of Europe. It fully sustains its reputa- tion here, and is, unquestionably, a fruit of first-rate quality. Tree very vigorous, spreading, forming a large, broad head. Very productive. An early bearer. Young wood reddish brown. Fruit large, rather flattened, and a little one-sided or angular, broadest at the base. Stalk quite short and strong, deeply set. Calyx large, closed, in a wide, deep, rather irregular basin. Segments long, irregular, recurved. Skin THE APPLE. 149 greenish yellow at first, but becoming bright yellow, and beautifully dashed and pencilled, and marbled with light and deep red and orange. Flesh tender and crisp, with a high- Grravenstein. flavoi-ed, somewhat aromatic taste. Yery good. September and October. A valuable apple for market or cookmg, suc- ceeding admirably wherever growm. Green Cheese. Green Crank. Yellow Crank, Southern G-reening-. Southern Golden Pippin. Winter Greening. Carolina Greening. Green Skin. Winter Cheese. Turner's Cheese. Greening. An old variety, grown largely in Kentucky and other Southern States. It has been extensively propagated by suckers, but the exact place of the original tree is unknown. Although not best in quality, it has so many good properties adapting it to the South and Southwest, that it is widely dis- seminated under the various synonyms given above. Tree moderately \'igorous, upright, and has the habit of blooming late, which gives it a special value. A good bearer and long keeper. Young shoots slender, grayish brown. Fruit medium, oblate, occasionally oblique, pale greenish yellow, moderately sprinkled with brown dots. Stalk short, 150 THE APPLE. slender. Cavity large, deep, russeted. Calyx closed. Segments slightly recurved. Basin broad, deep, uneven. Flesh yel- Green Cheese. lowish white, tender, crisp, juicy, rich, sprightly subacid. Core small, compact. Yery good. November to March. Green Newtown Pippin. Hunt's Fine Green Pippin. Green Winter Pippin. Brooke's Pippin ? American Newtown Pippin. Newtown Pippin. Petersburgh Pippin. Hunt's Green Newtown Pippin. The Newtown Pippin stands at the head of all Apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high-flavored dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavor to the last. It com- mands the highest price in Covent Garden Market, London. This variety is a native of Newtown, Long Island, and it requires a pretty strong, deep, warm soil to attain its full per- fection, and in the orchard it should be well manured every two or three years. The tree is of rather slender and slow growth, and even while young is always remarkable for its rough bark. Fruit of medium size, roundish, a little irregular in its out- line, caused by two or three obscure ribs on the sides — and broadest at the base, next the stalk ; about three inches in THE APPLE. 151 diameter, and two and a half deep. Color dull green, becom- ing olive green when ripe, with a faint, dull brownish blush on one side, dotted with small gray specks, and with delicate russet rays around the stalk. Calyx quite small and closed, set in a narrow and shallow basin. Stalk half an inch long, rather slender, deeply sunk in a wide, funnel-shaped cavity. Flesh greenish white, very juicy, crisp, with a fine aroma, and an exceedingly high and delicious flavor. Best. When Green Newtown Pippin. the fruit is not grown on healthy trees, it is liable to be spot- ted with black spots. This is one of the finest keeping apples, and is in eating from December to May, but is in the finest perfection in March. This is entirely distinct from Yellow Newtown Pippin. Grimes' Golden Pippin. Grimes Golden. This valuable Apple originated many years since, on the farm of Thomas Grimes, Brooke Co., Va. In its native locality it is highly prized for the peculiar hardihood of the tree, withstanding uninjured the most severe winters, and never breaking in its limbs. Also for its uniform regular annual productiveness. 152 THE APPLE. Tree vigorous, hardy, upright spreading, very productive, branches with peculiar knobs at the base of each, connecting it with the main limbs. Young wood dark dull red brown, grayish. Grimes' Golden Pippin. Fruit medium, roundish oblate, slightly conical. Skin uneven. Color rich golden yellow, sprinkled moderately with small gi-ay and light dots. Stalk rather short and slender. Cavity rather deep, sometimes slightly russeted. Calyx closed or partly open. Basin abrupt, uneven. Flesh yellow, com- pact, crisp, tender, juicy, rich, sprightly, spicy subacid, pecu- liar aroma. Core rather small. Very good to best. December to March. Hall's Seedling. Haul. Hall's Red. Jenny Seedhng. Origin, on the grounds of Mr. Hall, Franklin Co., N. C. Tree of moderate growth, hardy, uj^right, with long, slender, reddish brown, gi-ayish branches, and remarkably firm wood.* The tree never attains a very large size ; is very productive alternate years, but being very small, is only valuable for home use, and is considered in North Carolina the best long- keeping dessert apple they cultivate. Fruit small, oblate, slightly conic. Skin smooth, tliick, mostly shaded with crimson, and covered with various colored THE APPLE. 153 dots. Stalk of mediuin length, slender, curved, inserted in a round, deep, open cavity. Calyx closed, generally in a small HalL uneven basin. Flesh yellowish, fine-grained, juicy, with a very rich, vinous, saccharine, aromatic flavor. Very good. December to April. Haskell Sweet, 154 THE APPLE. Haskell Sweet. Sassafras Sweet. Origin, farm of Deacon Haskell, Ipswich, Mass. Tree hardy, vigorous, spreading, regular in form, and very pro- ductive alternate years. Young wood light grayish brown. Fruit medium or above, oblate. Color pale yellow, some- times with a blush, and sometimes nettings of russet. Stalk short, inserted in a rather broad, deep cavity, often russeted. Calyx closed. Basin broad and large, of medium depth. Flesh yellowish, tender, juicy, very sweet, rich, aromatic. Yery good to best. September, October. Hatcher. Hatcher's Seedling. Originated on the farm of the late O. C. Hatcher, near Franklin, Conn. Tree an upright, thrifty, vigorous grower, Hatcher^s Seedling. not an early bearer, but produces good crops annually ; a late keeper, and one of the most popular apples in Middle Ten- THE APPLE. 155 Fruit medium, roundish, inclining to conic, slightly angular. Skin very dark rich red, almost purplish, sprinkled with a few light dots. Stalk short and rather small, inserted in a medium cavity, often slightly russeted. Calyx open. Flesh yellow, fine, rather compact, jviicy, mild, pleasant, rich sub- acid, almost sweet. Very good. Core small. January, February. Hawley. Origin, Columbia Co., N. Y. Tree vigorous, spreading, and bears annually. Fruit large, roundish oblate conic. Skin fine yellow, some- Hawley what waxen or oily, and considerably dotted. Stalk short, inserted in a rather deep cavity. Calyx small, nearly closed, in a moderate, somewhat furrowed basin. Flesh whitish, very tender, juicy, rich, mild subacid. Ripe September. A fruit of very good quality, but as it soon decays, its value is thereby much depreciated. Hawthornden. White Hawthomden, A celebrated Scotch Apple, which originated at Hawthom- den, the birthplace of the poet Drummond. It resembles, 156 THE APPLE. somewhat, our Maiden's Blush, but is inferior to that fruit in flavor. An early and excellent bearer, a handsome fruit, and good for cooking or drying, and profitable for market. Hawthomden. Tree vigorous, upright, spreading, and, when in bearing, somewhat pendulous. Young shoots very short-jointed, dull reddish brown. Buds prominent. Fruit rather above the medium size, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale light yel- low, nearly white in the shade, with a fine blush where ex- posed to the sun. Flesh white, juicy, of a simple, pleasant flavor. Good. September. There is a New^ or winter Ilawthornden, the wood of which is brownish red, tree more robust, the fruit larger, and a longer keeper than the above. Hicks'. Buckra^i. Originated with Isaac Hicks, North Hempstead, L. I. Ti-ee an upright, strong grower, an early and abundant bearer. Young shoots stout, very shovt-jolnted, dark brown, fine downy. Buds broad, flat, prominent, especially at ends. Fruit medium or above, roundish, color pale greenish yel- THE APPLE. 157 low, somewliat striped and splashed with crimson, thinly- sprinkled with light and gray dots. Stalk rather short. Cavr- ity deep, slightly russeted. Calyx closed. Segments short, Hicks. often a little recurved. Basin rather large and uneven. Flesh whitish, tender, moderately juicy, rich, sweet, slightly aromatic. Core rather large. Very good. August. A new Apple, of good promise. HiGBY Sweet. Lady Cheek Sweet. Ladies' Blush. Originated by Ezra Woodworth, of Williamsfield, Ashta- bula Co., Ohio. This is one of the most delicate of sweet Apples, valuable either for the table or market. Tree a thrifty, upright grower, an early and good bearer. Young shoots very short-jointed, moderately stout, dark rich reddish brown, with very few light specks. Fruit medium, roundish, slightly conical, sometimes oblique. Color light waxen yellow, shaded with fine clear rich red in the sun, thinly sprinkled with gray and light dots. Stalk short. Cavity acute, rather deep, sometimes a little russeted. Calyx closed. Segments short, erect. Basin narrow, deep, 158 THE APPLE. uneven. Flesh white, very tender, juicy, sweet, excellent. Core small. Very good to best. November to January. Higby Sweet. HiGHTOP Sweet. Summer Sweet. Sweet June. Origin, Plymouth, Mass. An old variety, highly prized at the West. Growth upright, vigorous. Tree hardy, very productive, an early and abundant bearer, light reddish brown shoots. Fruit mediiun or below, roundish, regular. Skin very smooth. Color light yellow, partially covered with green dots. Stalk medium, inserted in a deep narrow cavity, sur- rounded by tliin russet. Calyx small, closed. Basin shal- low, slightly furrowed. Flesh yellowish, very sweet, not very juicy, but pleasant and rich. Yery good. August. Hog Island Sweet. Canada Sweet. Sweet Pippin. English Sweet, erroneously. Origin, Hog Island, adjoining Long Island. Tree vigorous and productive. Wood dark brown, slightly downy, short- iointed, valuable for family use and stock feeding. Fruit of medium size, oblate, yellow, striped with red, with THE APPLE. 159 a bright crimson cheek. Stalk rather short, slender, inserted in a deep, abrupt cavity. Calyx closed, set in a broad basin Hightt^ Sweet. of moderate depth. Flesh yellow, juicy, crisp, tender, slight- ly aromatic, with a very sweet, rich, excellent flavor* Good to very good. September, October. H(^ Island Sweet. 160 the apple. Holland Pippin. Reinette d'Hollande. Summer Pippin. Pie Apple, This and the Fall Pippin are frequently confounded together. They are indeed of the same origin. One of the strongest points of difference lies in their time of ripening. Tree hardy, vigorous, spreading. The Holland Pippin begins to fall from the tree and is fit for pies about the middle of August, and from that time to the first of November is one of the very best kitchen and market apples. Holland Pippin. Fruit very large, roundish, a little more square in outline than the Fall Pippin, and not so much flattened, though a good deal like it, a little narrowed next the eye. Stalk half an inch long, thick, deeply sunk. Calyx small, closed, moder- ately sunk in a slight plaited basin. Skin greenish yellow or pale green, becoming pale yellow when fully ripe, washed on one side with a little dull red or pale brown, with a few scat- tered, large, greenish dots. Good. the apple. 161 Hoover. Wattaugtili. Raised by Mr. Hoover, of Edisto, South Carolina. It is pretty extensively disseminated and mucli favored where grown. The trees are quite distinct, having large foliage and retaining it until quite late into fall. It forms a beautiful upright spreading tree. Young shoots short-jointed, clear red- dish brown, slightly downy. Hoover. Fruit medium, roundish, sometimes roundish oblate, slight- ly oblique, yellowish, mostly overspread, splashed, and striped with two shades of dark rich red, often almost purplish red, some conspicuous light dots, and patches of russet. Stalk medium or rather long. Cavity large, thinly russeted. Calyx open. Basin slightly furrowed. Flesh fine, whitish, crisp, rather firm, tender, j uicy, rich subacid. Core small. Yery good. November to February. Horse Apple. Haas. Yellow Hoss. Summer Horse. Trippe's Horse, Origin supposed to be North Carolina. Tree hardy, vigor- ous, an annual, early and abundant bearer, valuable for dry- ing and culinary purposes. Young wood light reddish brown. 11 162 THE APPLE. Fruit large, roundish, yellow, sometimes tinged witli red, and small patches of russet. Flesh yellow, rather firm and Horse. coarse, tender, pleasant subacid. Good. Last of July and first of August. There is said to be another Horse Apple, ripening a month or more later ; we have not examined it. HUBBARDSTON NONSUCH. John May. Old Town Pippin. Hubbardston. A fine, large, early winter fruit, which originated in the town of Hubbardston, Mass. The tree is a vigorous grow- er, forming a handsome round head, and bears very large crops. Young shoots dull grayish brown, slightly downy. It is worthy of extensive orchard culture. Fruit large, roundish, much narrower near the eye. Skin smooth, striped ^ith splashes, and ii regular broken stripes of pale and bright red, which nearly cover a yellowish ground. The calyx open, and the stalk short, in a russeted hollow. Flesh yellow, juicy, and tender, with an agreeable mingling of sweetness and acidity in its flavor. Very good to best. October to January. THE APPLE. 163 Hubbardston Nonsuch. Hunt's Rusbet. Supposed to have originated with the Hunt family, of Con- cord, Mass., many years since. Tree hardy, moderate grower, upright, spreading when in bearing, an annual and good bearer. Young shoots light reddish brown, slightly grayish. Hunt's Russet. 164 THE APPLE. Fruit medium, or below, roundish oblate, slightly conic. Color yellow, mostly covered with thin dull russet, with a blush of bright rich red in the sun, few brown dots. Stalk varying in length. Cavity large, deep, acute. Calyx par- tially open. Segments medium, a little reflexed. Basin medium, slightly corrugated. Flesh yellowish white, fine- grained, tender, juicy, rich, brisk subacid, slightly aromatic. Very good or best. Core compact. January to April. HURLBUT. Hurlbut Stripe. Origin, farm of General Leonard Hurlbut, Winchester, Conn. Tree very vigorous, and great bearer, but late coming into bearing. Young wood dark brownish red, slightly downy. Buds prominent. Hurlbut. Fruit medium, oblate, slightly conic, angular, regular. Skin pale yellow, shaded with red stripes, and splashed with darker red, and thinly sprinkled with light dots. Stalk short, rather slender, ro^erted in a broad deep cavity, surrounded by russet. Calyx closed. Basin rather shallow. Flesh white, crisp, tender, juicy, mild, sprightly subacid. Good to very good. Core small. October, December. the apple. 165 Jefferis. Origin on the lands of Isaac Jefferis, ISTewlin Township, Chester Co., Pa. Growth moderate, spreading, very produc- tive. A fair and handsome fruit, of excellent quality, in use all of September. Young wood light reddish brown, smooth. Jefferis. Fruit medium, oblate, inclining to conic, yellow, shaded and splashed with crimson, and thickly covered with large whitish dots, sometimes slight russet. Stalk short and snSall, inserted in a rather large cavity. Calyx closed, set in a round open basin. Flesh yellowish white, tender, juicy, with a rich, mild, subacid flavor. Yery good. September. Jersey Sweeting. July Branch. Origin unknown. Tree moderately vigorous, forming a handsome round head ; an early bearer, and very j^roductive. Young wood dark reddish brown, downy. A very popular Apple in the Middle States, where it is not only highly valued for the dessert, but, owing to its sac- charine quality, it is also planted largely for the fattening of swine. Fruit medium size, roundish ovate, tapering to the eye. The calyx is small, closed, very slightly sunk, in a small plaited basin. Stalk half an inch long, in a rather narrow cavity. Skin thin, greenish yellow, washed and streaked, and often entirely covered with stripes of pale and dull red, 166 THE APPLE. Flesh white, fine-grained, and exceedingly juicy, tender, sweet, and sprightly. Good to very good. Young wood Jersey Sweeting. stout, and short-jointed. This apple commences maturing about the last of August, and continues ripening till frost. Jewett's Fine Red. the apple. 167 Jewett's Fine Red. Nodhead. Origin, HoUins, New Hampsliire. Tree of moderate growth, and productive, requires higli culture to produce fair fruit. Fruit medium, roundisli oblate or oblate, greenish white, striped, splashed, and shaded with crimson, some of the splashes almost purplish, having a dull grayish bloom. Stalk short, inserted in a broad, deep cavity. Calyx firmly closed, or half open, set in a small basin. Flesh white, fine, tender, juicy, very pleasant, sprightly, almost sweet. Good to very good. November to February. Jonathan. King Philip. Philip Rick. New Spitzenburgh. The Jonathan is a very beautiful dessert Apple, and its great beauty, good flavor, and productiveness in all soils, unite to recommend it to orchard planters. The original tree of this variety is growing on the farm of Mr. Philip Kick, of Kingston, New York. It was first described by the late Judge Buel, and named by him in compliment to Jona- than Hasbrouck, Esq., of the same place, who made known 168 THE APPLE. the fruit to him. It succeeds wherever gro\vii, and proves one of the best in quality, and most profitable either for table or market. The tree is hardy, moderately vigorous, forming an upright spreading, round head, an early bearer, and very productive. Young shoots rather slender, slightly pendu- lous, grayish brown. Fruit of medium size, regularly formed, roundish conical, or tapering to the eye. Skin thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deep- ening into brilliant or dark red in the sun. Stalk three- fourths of an inch long, rather slender, inserted in a deep, regular cavity. Calyx set in a deep, rather broad basin. Flesh white, rarely a little pinkish, very tender and juicy, with a mild, sprightly, vinous flavor. This fruit evidently belongs to the Spitzenburgh class. Best. November to March and May. Julian. Juling. Julien. An Apple of Southern ori^n. Tree moderately vigorous, spreading, very productive. Young shoots light reddish brown, somewhat grayish, many white dots. Fruit above medium, roundish, inclining to conic. Sides unequal. Color waxen whitish, striped, splashed, and mot- tled wdth rich red, moderately sprinkled with light dots, some having dark centres. Stalk short, small. Cavity deep, some- times russeted. Calyx small, closed. Segments long, slen- THE APPLE. 169 der, slightly recurved. Basin deep, slightly corrugated. Flesh yellowish white, tender, juicy, pleasant subacid. Good to very good. July and August. Kentucky. Origin unknown, probably a local name — came from Ken- tucky many years since. Tree rather hardy, vigorous, form- ing a round spreading head ; an early and abundant bearer, excellent for cooking, and a fair eating apple, fully equal to Maiden's Blush. Kentucky. Fruit large and very uniform, roundish, slightly conical. Skin yellowish, marbled, shaded and rather obscurely splashed, and striped with red and a few light dots ; stalk short, in- serted in a narrow cavity. Calyx large, half open ; basin medium, a little uneven. Flesh half fine, yellowish, crisp, juicy, quite acid at first, but when fully ripe a pleasant brisk subacid. Yery good. September, October Keswick Codlin. A noted English cooking Apple, which may be gathered for tarts as early as the month of August, and continues in 170 THE APPLE. use till November. It is an early and a great beai'er, and a vigorous tree, and is one of the most profitable of orchard sorts for cooking or market. Tree very hardy, forming a large, regular, upright, spreading, round head. Keswick Codliu. Fruit a little above the middle size, rather conical, with a few obscure ribs. Stalk short and deeply set. Calyx rather large. Skin gi-eenish yellow, washed with a faint blush on one side. Flesh yellowish white, juicy, with a pleasant acid flavor. King of Tompkins County. King Apple. Toms Red. Tommy Red. Origin uncertain; said to have originated with Thomas Thacher, Warren Co., N. J. A valuable market fruit. Tree very vigorous, spreading, an abundant bearer annually. THE APPLE, 171 Young shoots very dark reddish brown, quite downy, es- pecially toward the ends. Fruit large, globular, inclining to conic, sometimes oblate, angular. Color yellowish, mostly shaded with red, striped King of Tompkins Coimty. and splashed with crimson. Stalk rather stout and short, inserted in a large, somewhat irregular cavity. Calyx small and closed, set in a medium, slightly corrugated basin. Flesh yellowish, rather coarse, juicy, tender, with an exceedingly agreeable, rich, vinous flavor, delightfully aromatic. Very good to best. December to March. Kinnaird's Choice. Originated on the farm of the late Michael Kinnaird, of Franklin, Tenn. Tree a thrifty, \dgorous gi'ower, not very upright or regular — similar to winesap, an early and an annual bearer, but produces heavier crops alternate years. Fruit medium, oblate, inclining to conic, slightly angular or obscurely ribbed, sides sometimes unequal, skin yellow, al- 172 THE APPLE. most covered with dark rich red, many small light dots to- wards the crown, and larger ones and less number near the base. Stalk short, small, inserted in a wide deep cavity, some- Kinnaird'a Choice. times by a lip, russeted. Calyx closed ; basin large, deep, fur- rowed. Flesh yellowish, half fine, crisp, tender, juicy, mild, rich, subacid, slightly aromatic. Very good. Core small. January. Klaproth. This beautiful Apple, a native of Lancaster Co., Pa. (on the farm of Mr. Brennaman), was brought into notice by Dr. J. K. Eshleman, of Downington, Pa., and promises to be an excellent fruit, especially for market purposes. It bears car- riage remarkably well ; a most prolific bearer and vigorous grower. We give the Dr.'s description. Young wood very grayish dull reddish brown. Size medium, form oblate. Skin greenish yellow, streaked and stained with red, deepen- ed on the sunny side, dotted all over with light specks, and occasional russet spots near the stalk, which is short and in- serted in a smooth deep cavity. Calyx small and closed. Segments reflexed, set in a wide, regular, and well-formed THE APPLE. 173 basin. Flesh white, very crisp, juicy, tender, and pleasant subacid flavor, and until quite ripe acid predominates. Very good. August to October. Api. Api Petit. Pomme d'Api Rouge . Petit Api Roug-e. Pomme Rose. Gros Api Rouge. An exquisite little dessert fruit, the pretty size and beau- tiful color of which render it a universal favorite ; as it is a Lady Apple. great bearer, it is also a profitable sort for the orchardist, bringing the highest price of any fancy apple in the market. It is an old French variety, and is nearly always known abroad 174 THE APPLE. by the name of Api ; but the name of Lady Apple has become too universal here to change it now. No amateur's collection should be without it. Fruit quite small, but regularly formed and flat. Skin smooth and glossy, with a brilliant deep red cheek, contrast- ing with a lively lemon yellow ground. Stalk of medium length, and deeply inserted. Calyx small, sunk in a basin with small plaits. Flesh white, crisp, tender, and juicy, with a pleasant flavor. The tree has upright, almost black shoots, with small leaves ; forms a very upright, small head, and bears its fruit in bunches. The latter is very hardy, and may be left on the tree till severe frosts. The Lady Apple is in use from December to May. The Api Noir, or Black Lady Apple^ differs from the fore- going sort only in the color, which is nearly black. In shape, size, season, and flavor, it is nearly the same. It is, from its unusually dark hue, a singular and interesting fruit — poor flavor. The true Api Etoile, or Star Lady Apple^ figured and de- scribed by Poiteau, in the Pomologie francjaise, is another very distinct variety ; the fruit is of the same general character, but having five prominent angles, which give it the form of a star. This variety is rather scarce, the common Lady ApjDle being frequently sent out for it by French nurserymen. It keeps until quite late in the spring, when its flavor becomes excellent, though in winter it is rather dry. The growth of the tree resembles that of the other Apis. The A pi Gros, or Large Lady Apple, is of a similar habit in growth of the tree to the true Lady Apple, the fruit a trifle larger, more roundish, less brightly colored, and quite inferior in quality. The Api Gros Pomme de Rose, or Rose-colored Lady Apple, is also another variety, with fruit of medium size, roundish, pale yellow, washed with bright rosy red. Flesh yellowish white, fine-grained, juicy, crisp, aromatic. Lady's Sweet Pommeroy. Lady's Sweeting. Roa Yon. Ladies' Sweet. We consider this one of the finest winter sweet Apples foi the dessert yet known or cuH,ivated in this country, Its handsome appearance, delightful perfume, sprightly flavor, and the long time which it remains in perfection, render it universally admired wherever it is known, and no garden should be without it. It is a native of this neigh- borhood. The wood is not very strong, but it grows thriftily, THE APPLE. 175 and bears very abundantly, making a round spreading head. Young shoots reddish brown, downy. Buds small. Fruit large, roundish ovate, narrowing pretty rapidly to the eye. Skin very smooth, nearly covered with red in the sun, but pale yellowish green in the shade, with broken stripes of pale red. The red is sprinkled with well-marked yellowish gi-ay dots, and covered, when first gathered, with a thin white bloom. There is also generally a faint marbling of cloudy white over the red, on the shady side of the fruit, Lady's Sweet. and rays of the same around the stalk. Calyx quite small, set in a narrow, shallow, plaited basin. Stalk half an inch long, in a shallow cavity. Flesh greenish white, exceedingly tender, juicy, and crisp, with a delicious, sprightly, agreeably perfumed flavor. Yery good or best. Keeps without shriv- elling, or losing its flavor, till May. Landon. Origin uncertain, found on the farm of Buel Landon, Grand Isle, Yt., and by him introduced to notice. Tree 176 THE APPLE. vigorous, with low spreading branches, and bears moderately every year. Fruit medium, roundish, inclining to oblate. Color yel- low, mottled and shaded with red or deep crimson, obscurely splashed and striped, and covered with numerous light and Landon. brown dots. Stalk short. Cavity large, surrounded by rus- set. Calyx open, basin corrugated and shallow. Flesh yel- lowish, firm, crisp, juicy, with a rich, mild subacid flavor, aromatic. Yery good. February to May. Large Yellow Bough. Early Sweet Bough. Sweet Harvest. Bough. August Sweet. Washdngton, incorrectly. Sweet Bough, A native Apple, ripening in harvest-time, and one of the first quality, only second as a dessert fruit to the Early Har- vest. It is not so much esteemed for the kitchen as the lat- ter, as it is too sweet for pies and sauce, but it is generally much admired for the table, and is worthy of a place in every collection. Fruit above the middle size, and oblong ovate in form. Skin smooth, pale greenish yellow. Stalk rather long, and THE APPLE. 177 the eye narrow and deep. Flesh white, very tender and crisp when fully ripe, and with a rich, sweet, sprightly flavor. Ripens from the middle of July to the tenth of August. Large Yellow Bough. Tree moderately vigorous, bears abundantly, and forms a round head. Young shoots grayish brown, very slightly downy. Late Strawberry. Autumn Strawberry. Origin, Aurora, N. Y., on lands formerly owned by Judge Phelps. Tree vigorous, upright, spreading, hardy. Young wood smooth, reddish brown, a regular annual bearer after it is established. Fruit medium, roundish oblate, inclining to conic, some- times obscurely ribbed. Color whitish, striped and splashed with light and dark red, and often covered with a thin bloom. Stalk rather long, slender, curved. Cavity large, deep, slightly russeted. Basin abrupt, corrugated. Flesh yellowish white, tender, juicy, pleasant vinous, subacid. Very good. October, December. 12 178 THE APPLE. Late Strawberry. Lawyer. This beautiful apple is said to have originated on the farm now owned by Henry Burichter, near Parkville, Missouri. Lavrv'er. THE APPLE. 179 Specimens received from A. M. Lawver, of Cobden, Illinois, were very handsome, good size and good quality, and its showy appearance and late keeping will make it sought after as a market fruit. Fruit large, roundish oblate to oblate, regular. Skin en- tirely covered with light and dark rich red or crimson, in- clining to purplish in the sun, some specimens of a light crimson or carmine, mixed with a thin grayish bloom, and many small light and gray dots. Stalk of medium length, slender, inserted in a large, deep, regular cavity. Calyx small, closed ; basin medium, slightly plaited. Flesh yellow- ish, half fine, rather compact, crisp, tender, juicy, mild sub- acid. Good to very good. Core large. January, May. Ledge Sweet. Portsmouth Sweet. Origin, Portsmouth, N. H. Tree vigorous, spreading, pro- ductive, regular bearer. Fruit medium, oblate, skin pale, whitish yellow, thinly Ledge Sweet, shaded with red, splashed and striped with dark red, thinly sprinkled with light and gray dots. Stalk very short, stout. 180 THE APPLE. Cavity broad, not deep. Calyx closed. Segments short. Basin medium, slightly corrugated. Flesh yellowish, a little coarse, tender, juicy, mild, half sweet, pleasant. Core small. Good or very good. December to March. Greasy Pippin. Golden Pippin of some. Lowell. Queen Anne. Michigan Golden. Orange, Tallow Apple. Pound Royal of some. Risley. Origin unknown. Tree hardy, vigorous, forming a beau- tiful round head, productive, an early and annual bearer. A good fall Apple for culinary uses and for market. Young wood reddish brown. Lowell. Fruit large, roundish, skin light, bright waxen yellow, oily, many light dots. Stalk of medium length. Cavity deep, uneven. Basin deep, abrupt, and furrowed. Calyx closed. Flesh yellowish white, with a brisk, rich, rather acid flavor. Good to very good. September, October. THE APPLE. 181 McAfee's Nonsuch. McAfee. McAfee's Red. Striped Peannain. Snorter. Nonsuch. Teeke. Gray's Keeper. Park's Keeper. Wyandotte. Gray Apple. Indian. Hubbardston Nonsuch, Winter Peannain. Large Striped Winter Peannain. Striped Winter Pearmain. Large Striped PearmaLa. Storrs' Wine. Missouri Superior. Striped Sweet Pippin. New Missouri. Valandingham's Wine, White Crow. Ladies' Favorite of some, erroneously. An old variety which originated in the orchard of George McAfee, near Harodsburg, Mercer Co., Kentucky. We are indebted to Dr. Wm. M. Howsley, of Leavenworth, Kansas, McAfee's Nonsuch. for its history, origin, etc. Tree very vigorous, forming a round spreading head. It does not come early into bearing, but is very productive when it attains some age. It is con- siderably grown through the West, under the names of StrijDed Winter Pearmain and Striped Sweet Pippin ; also more or 182 THE APPLE. less by the signs, as named above. It is valued in most local- ities as one of the best of its season. Fruit medium to large, roundish oblate, inclining to conic. Skin yellow, strijjed, splashed, and marbled with light and dark bright red nearly over the whole surface, yet showing the yellow ground all through, thickly sj)rinkled with large and small light dots, some areole. Stalk short to long, slen- der, inserted in a large deep cavity, often thinly russeted. Calyx small, closed ; basin rather small, slightly plaited. Flesh yellow, half fine, crisp, tender, juicy, rich, mild subacid, almost sweet, slightly aromatic. Very good. Core medium. October, February. McLellan Martin. Origin, Woodstock, Conn. Tree thrifty, upright, very productive, annual bearer, and handsome. Young shoots dull grayish reddish brown, slightly downy McLellan. Fruit medium or above, roundish oblate, slightly conic, very regular, and fair. Color yellow, mostly striped, marbled, and splashed with red. Stalk short, inserted in a rather deep cavity. Calyx small, nearly closed. Basin moderate, slightly uneven. Flesh white, very tender, juicy, with a fine vinous flavor, almost saccharine. Very good. December to March. the apple. Maiden's Blush. 183 A remarkably beautiful Apple, a native of New Jersey, and first described by Coxe. It begins to ripen about the 20tli of August, and continues until the last of October. It has all the beauty of color of the pretty little Lady Apple, and is much cultivated and admired, both for the table and for cooking. It is also very highly esteemed for drying. Maiden's Blush. This variety forms a handsome, rapid-growing tree, with a fine spreading head, and bears large crops. It is very valu- able as a profitable market sort. Fruit of medium size, oblate, very regularly shaped, and a little narrower towards the eye. Skin smooth, with a deK- cate waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colors often joining in brilliant red. Stalk short, planted in a rather wide deep hollow. Basin moderately depressed. Calyx closed. Flesh white, tender, sprightly, pleasant subacid. Good. Major. Chillisquage. Originated with Major Samuel McMahon, Northumberland Co., Pa. This is a showy market Apple of really excellent 184 THE APPLE. quality. Tlie tree is a rapid and vigorous grower, with rather irregular, upright, spreading shoots, reddish brown, slightly- grayish. Major. Fruit large. Form roundish, often oblate, slightly inclining to conic. Sides sometimes unequal. Color gi-eenish, shaded and rather obscurely striped and splashed with deep red, many light russet gray dots. Stalk short. Cavity deep. Calyx large, with stiff, short segments. Basin large, broad, and furrowed. Flesh yellowish, rather firm, crisp, juicy, rich subacid. Core small. Very good. November to April. Patton, Sam Wiagard. Mangum. FaU Cheese of Va. GuUy. Carter's Winter. Alabama Pearmain ? Maxfield. Cheese. Johnston's Favorite. Carter of Ala. Blakely. A Southern variety of uncertain origin. It is extensively cultivated South, where it is counted as one of the most desirable and reliable apples. Tree a good, fair grower, with THE APPLE. 185 young shoots of a grayish brown, very productive. An an- nual bearer. Fruit medium, oblate, slightly conic, yellowish, striped and mostly shaded with red, thickly sprinkled with whitish and Mangum. bronze dots. Stalk short and small, inserted in a broad cav- ity surrounded by russet. Calyx partially closed. Basin slightly corrugated. Flesh yellow, very tender, juicy, mild subacid. Very good to best. October, November. Manomet. Horse Block. Manomet Sweet. Origin, on the Holbrook Farm, near Plymouth, Mass. Tree vigorous, with a round, rather spreading head, an early bearer,* and productive. Young shoots dark reddish brown. This is one of the finest of sweet apples, esteemed highly wherever grown: Fruit medium, roundish oblate ; skin fine yellow, with a richly shaded cheek, sometimes nearly covering the whole surface, and sprinkled with a few light and gray dots. Stalk rather slender, inserted in a shallow cavity, slightly sur- rounded by russet. Calyx closed. Basin rather large, deep, corrugated. Flesh tender, juicy, sweet, and rich. Very good. Core small. August, September. 186 THE APPLE. I Manomet. Marston's Red Winter. Origin, Greenland, N. H. Tree hardy, of moderate growth, -spreading. Young shoots reddish brown, slightly downy. Marston'3 Red Winter. THE APPLE. 187 Great bearer every other year and moderate crops alternate ones. Fruit medmm or below, roundish conic. Stalk rather slender, in a narrow, deep, slightly russeted cavity — some- times with a lip. Calyx partially closed. Segments long, in a deep corrugated basin. Color whitish yellow, shaded, rather obscurely splashed, and striped with bright red and crimson, thickly sprinkled with minute dots. Flesh whitish yellow, very juicy, tender, sprightly subacid. Good to very good. December to March. Mason's Stranger. Mason's Pippin. Izzard. Old Field. Originated on the land of Dr. George Mason, Greenville Co., Virginia. Tree of vigorous growth, having a well-formed head, very symmetric ; a very productive, late-keeping variety, and much prized in the vicinity of its origin. Mason's Stranger. Fruit nearly of medium size, oblate; skin smooth and waxen-like, bright yellow, sometimes a shade of pale light red, and a few brownish dots. Stalk short, small, inserted in a large cavity, thinly russeted. Calyx open, basin quite large, deep, smooth. Flesh whitish, line, compact, crisp, juicy, mild subacid, somewhat spicy, inclining to sweet. Very good. Core small. 188 the apple. Maverack's Sweet. Raised by Dr. Maverack, Pendleton District, S. 0. Tree vigorous, upright, spreading, sometimes irregular ; an early and good bearer. Young shoots reddish grayish brown, slightly downy. Maverack's Sweet. Fruit large, roundish oblate, yellow, mostly shaded ^vith rich deep red, and sprinkled with gray dots. Stalk short, inserted in an open cavity. Calyx open, set in a deep corru- gated basin. Flesh yellowish, rather coarse-grained, breaking, tender, rich, sweet. Good to very good. Core small. No- vember to Febriiary. A valuable sweet apple for market or cooking. Melon. Norton's IVIelon. Watermelon. Origin, orchard of Heman Cliapin, East Bloomfield, N. Y. Tree upright, compact, round head, of rather slow growth while young, very productive alternate years. Young shoots dull grayish reddish brown. One of the best and most valua- THE APPLE. 189 ble sorts for the dessert ; a little too tender for shipping long distances. Fruit medium or above. Form roundish oblate, slightly conic, obscure ribs towards apex. Color pale yellow, nearly covered with light crimson, splashed, striped, and mottled Melon. with carmine, some traces of russet, and moderately sprinkled with light and brown dots. Stalk medium, slender. CaAdty large, deep, regular, often considerably russeted. Calyx par- tially closed. Segments medium, erect, sometimes a little recurved. Basin rather abrupt, slightly corrugated. Flesh white, very tender, juicy, refreshing, lively vinous subacid. Core small. Best. November to March. Mexico. Origin, Canterbury, Conn. Tree of moderate growth, spreading, productive, hardy. Young shoots dull grayish brown, downy. Fruit medium, roundish oblate, crimson, striped, splashed, and shaded with very dark red, a little yellow in the shade, with a few large light dots. Stalk medium length. Cavity broad, shallow, russeted. Calyx closed in a narrow basin. Flesh whitish, stained with red, tender, rather j uicy, pleasant 190 THE APPLE. subacid. October. Mozioo. Good to very good. Core small. September, Minister. THE APPLE. 191 Minister. A New England variety, introduced to notice by the late K. Manning. It originated on the farm of Mr. Saunders, Rowley, Mass. Tree moderately vigorous, upright spreading, very productive. Young shoots dark reddish brown. Fruit large, oblong, tapering to the eye, around which are a few furrows — and resembling the Yellow Belle-Fleur in outline. Skin striped and splashed near the stalk, with bright red on a greenish yellow ground. Stalk an inch long, slender, curved to one side, and pretty deeply inserted. Calyx small, closed, inserted in a very narrow plaited or fur- rowed basin. Flesh yellowish white, very tender, with a somewhat acid, but very agreeable flavor. Good to very good. Core large and open. October to February. Monmouth Pippin. Bed Cheek Pippin. A native of Monmouth Co., N. J., of moderate upright growth, and productive. Young shoots dark olive. Monmouth Pippin. Fruit large, oblate, a little inclining to conic, obscurely five-angled, slightly flattened at base and crown. Color pale 192 THE APPLE yellow, with a beautiful warm cheek, and numerous russet dots. Stalk rather short, inserted in a large, slightly rus- seted cavity. Calyx partially closed. Basin deep, abrupt, and corrugated. Flesh juicy, fine, brisk, aromatic subacid. Yery good to best. November to March. Monte Bello. Originated with Matthew Gray, at Riverside, Monte Bello Township, Illinois. Tree rather upright, moderately vigor- ous, healthy, an annual bearer and very productive. A. C. Hammond, from whom specimens were received, writes that he considers it an apple of gieat promise, fruit always fair and productive. Fruit above medium, oblate, regular. Skin pale yellow, Monte Bello. shaded and mottled with light red, splashed and striped with dark rich red over the whole surface, and a few large light dots. Stalk very short, small, inserted in a large broad cavity, russeted. Calyx small, nearly closed ; basin large, deep, smooth. Flesh quite white, often a little stained next the skin, fine, very tender, juicy, mild subacid, vinous. Very good. Core small or medium. September, November. Mote's Sweet. Originated on the property of L. S. Mote, Miami Co., Ohio. A valuable, but as yet comparatively new Apple. Tree vig- THE APPLE. ]93 orous, upright spreading, productive. Young shoots light reddish brown, downy. Fruit large. Form roundish, somewhat roundish oblate conic. Color pale whitish yellow, with a tinge of red in the sun, and moderately sprinkled with gray dots. Stalk medi- Mote's Sweet. um, slender. Cavity large, deep. Calyx closed or partially open. Segments short, erect. Basin medium, uneven. Flesh yellowish, tender, moderately juicy, rich honeyed sweet. Very good. Core small. September, October. Mother. Queen Anne. Gardener's Apple. Origin, Bolton, Mass. Tree moderately vigorous, upright spreading, and productive. Young shoots grayish brown, downy. One of the best of Apples for the dessert, rather too tender for shipment. Fruit medium. Form roundish, slightly conical. Color yellow, almost entirely overspread with light, clear, rich red, splashed and marbled with many deeper shades, many minute light dots. Stalk short, small. Ca^dty acute, often a little 13 194 THE APPLE. Mother. russeted. Calyx closed. Basin small, corrugated. Flesh yellow, tender, juicy, rich, aromatic subacid. Best. Novem- ber, February. Ned. the apple. 195 Ned. Saylor. Libhaxt, Originated on the farm of Edward Saylor, Marietta, Pa. Tree vigorous, rather straggling, with slender shoots, dark reddish brown, slightly grayish, very productive. Fruit medium, roundish oblate, obscurely ribbed, slightly conic. Skin yellow, shaded, striped, and splashed with two shades of dark rich red, and sprinkled with large light con- spicuous dots. Stalk short, slender. Cavity rather large, deep. Calyx large, half open. Basin broad, slightly corru- gated. Flesh white, tender, juicy, mild, pleasant subacid. Core small. Good to very good. December to February. Newtown Spitzenburgh. Vandevere of New York Spitzenburgh. Ox Eye. Burlingtoru Matchless. Kountz, Joe Berry. Barrett's Spitzenburgh. Spiced Ox Eye. Wine, erroneously. This old and valuable Apple has been long known in New York as the Yandevero, but as it was first described by Coxe Newtown Spitzenburgh. as Newtown Spitzenburgh, we continue that name. It had its origin in Newtown, Long Island. Tree moderate, vigor- 196 THE APPLE. ous, spreading, and productive in rich, light soil of most excellent fruit, which is suited to more tastes than any other Apple of its season. Fruit medium, oblate, slightly conic, fine yellow, washed with light red, striped and sj^lashed with deeper red, and richly shaded with carmine on the sunny side, covered with a light bloom, and sprinkled with peculiar gray specks. Stalk short, inserted in a wide ca\T.ty. Calyx small, closed, set in a regular basin of moderate depth. Flesh yellow, crisp, ten- der, with a rich, sprightly, vinous flavor, scarcely subacid. Best. October to Februarv. Caroline. Berry. Summerour, Accidental. Red Pippin. Howard. Hubbard. Mobbs. Cheataw. Edward Shantee. Pound. Wall. Carolina Red. NlCKAJACK. Hollman. Aberdeen, Trenham. Big.HiU. Carolina Spice, Cheatan Pippin. Chatham Pippin. Winter Rose, Red Hazel. Wander. Red Warrior, erroneously. Forsythe's Seedling. Ruckman's Red. Alleghany. Chaltram Pippin. Gowden. Graham's Red Warrior, Walb, Winter Horse. Missouri Pippin. Missouri Red. Leanham. Winter Horse. Jackson Red. World's Wonder. This Apple is very widely disseminated in sections of the South and Southwest, it having as it were the habit of repro- ducing itself from seed, or at least so nearly identical as to be impossible to distinguish the seedling from the parent, hence one cause of so many synonyms. The first dissemina- tion of it known was by a Colonel Summerour, of Lincoln County, N. C, under the name of Winter Rose ; but as it was found on Nickajack Creek, it soon took that name, and is now best known thereby. The habit of the tree is spread- ing, forming a very large head. On branches two, three, or four years old, there are woody knobs or warts of various sizes, which, when cut from the branch, are found to contain kernels entirely detached from the regular grain of the wood. The great value of the variety consists in the hardihood and productiveness of the tree rather than the character of the fruit, which is not more than good in quality. Young shoots bright, clear, dark reddish. Fruit large. Form roundish to roundish oblate, slightly conic, sometimes oblique. Color yellowish, striped, shaded, and splashed with two shades of red, and with a grayish ap- pearance, as if covered with a thin bloom, many large areole THE APPLE. 197 dots. Stalk short. Cavity large, raedium depth. Calyx par- tially open. Basin medium, slightly corrugated. Flesh yel- Nickajack. lowisli compact acid. Good. moderately tender and juicy, negative sub- December to April. Core small, closed. Northern Spy. Tliis beautiful American fruit is one of the most delicious, fragrant, and sprightly of all late dessert apples. It rijDcns ill January, keeps till June, and always commands the highest market price. The tree is of rapid, upright growth, and bears moderate crops. It originated on the farm of Heman Chapin, of East Bloomfield, near Rochester, N. Y. The trees require high culture, and open heads to let in the sun, otherwise the fruit is wanting in flavor, and apt to be imperfect and knotty. Young shoots dark reddish brown. The tree blooms late, often escaping vernal frosts. Fruit large, roundish oblate conical. Skin thin, smooth, in the shade greenish or pale yellow, in the sun covered with light or dark sti-ipes of purplish red, marked with a few ])ale dots, and a thin white bloom. Stalk three-fourths of an inch long, rather slender, planted in a very wide, deep cavity, 198 THE APPLE. sometimes marked with russet. Calyx small, closed. Basin narrow, abrupt, furrowed. Flesh white, fine-grained, tender, Northern Spy. slightly subacid, with a peculiarly fresh and delicious flavor. Core large and open. Very good to best. December to June. Ohio Nonpareil. Myer's Nonpareil. Cattell Apple. Western Beauty, erroneously. Rusty Core. This is one of the mosc valuable of autumn Apples, whether for market or table use. Its origin is in doubt, the first known trees of it being in the orchard of Bowman, Mas- sillon, Ohio. The young trees are very vigorous, with stout, straight shoots, while the orchard trees are very wide, regu- lar, open, spreading, requiring little or no thinning, and bearing the fruit evenly over the whole tree, and all fair- sized, smooth fruit ; a good bearer, but not profuse. Young shoots smooth, rich, dark reddish brown. THE APPLE. 199 Fruit medmm to large. Form roundish oblate. Color yellow, shaded, marbled, and splashed with two shades of rich red, thinly sprinkled with light and gray dots. Stalk me- Ohio Nonpareil. diiim, rather slender. Cavity large, deep, regular. Calyx rather large, partially open. Segments rather short. Basin medium. Flesh yellowish white, fine-gi'ained, tender, juicy, rich, slightly aromatic subacid. Core small. Very good. October, November. Peach. Wiater Peach. Origin unknown. Mr. Elvers says it is an American apple, but we have been unable to trace its history. It is a hand- some and excellent winter apple, keeps w^ell, is desirable for family use, and promises to be a profitable market variety. Tree a thrifty, upright grower, and bears good crops alternate years. Fruit neiirly of medium size, oblate, slightly conic. Skin smooth, almost waxen, white at first, but changing to whitish yellow, having a blush or rich red where exposed to the sun, and many minute light and gray dots. Stalk short and small, inserted in a large deep cavity, sometimes thinly russeted. 200 THE APPLE. Calyx half open. Basin medium or ratlier large, slightly un- even. Flesh white, fine, crisp, tender, juicy, with a refresh- Peach. mg, pleasant subacid flavor, cember, April. Very good. Core small. De- Peach-Pond Sweet. Peach-Pond Sweet. This is a most excellent autumn variety, from a small vil THE APPLE. 201 lage of this name in Dutchess Co., N. Y. It appears well worthy of a more general dissemination. Tree vigorous, spreading ; very productive every other year. Young bhoots didl grayish brown. Fruit of medium size, oblate. Skin pale yellow, shaded, splashed and striped with light red nearly over the whole surface, and a few brown dots. Stalk rather short, inserted in a medium cavity, often slightly russeted. Calyx half open. Basin medium, smooth. Flesh yellowish, fine, tender, juicy, with a rich, sweet honeyed flavor. Very good. September, October. Peck's Pleasant. Waltz Apple. A first-rate fruit in all respects, belonging to the IsTewtown Pippin class. It has long been cultivated in Rhode Island, where, we tliink, it originated, and in the northern part of Con- Peck's Pleasant. necticut, and deserves extensive dissemination. It considera- bly resembles the Yellov/ Nevv^lown Pippin, with more tender flesh, and is scarcely inferior to it in flavor. The tree is a moderate, spieading grower, but bears regu- 202 THE APPLE. larly and well, and the fruit commands a high price in the market. The apples on the lower branches of old trees are flat, wliile those on the upper branches are nearly conical. Young shoots reddish brown, slightly downy. Fruit above medium size, roundish oblate, a little ribbed, and slightly flattened, with an indistinct furrow on one side. Skin smooth, and when first gathered, green, with a little dark red ; but when ripe a beautiful clear yellow, with bright blush on the sunny side and near the stalk, marked with scat- tered gray dots. The stalk is peculiarly fleshy and flattened, sliort, and sunk in a wide, rather wavy cavity. Calyx open, woolly, sunk in a narrow, abruptly and pretty deeply sunk basin. Flesh yellowish, fine-grained, juicy, crisp and tender, with a delicious, high aromatic sprightly subacid. Yery good or best. November to March. Pittsburgh Pippin. Flat Pippin. Swiss Pippin. Swiss Apple. Father Apple. William Tell. Schwitzer Apple. Greasy Back. Pippin. Wythe. Origin supposed to be Pittsburgh, Pa. Tree a vigorous, irregular grower, somewhat drooj^ing in habit, in some locali- ties an early and good bearer, and in others only a moderate bearer. Young shoots dull reddish brown, downy. Pittsburgh Pippin. THE APPLE. 203 Fruit largo, oblate, obscurely ribbed, pale yellow, rarely with a blusli, sparsely sprinkled with brown dots. Stalk short and small, in a large cavity, sometimes a little russeted. Calyx nearly closed. Basin broad and corrugated. Flesh whitish, juicy, tender, sprightly subacid. Very good. No- vember to April. PoMME Grise. Pomme de Ciur. Grise. Gray Apple. Leather Apple of Turic. A small gray Apple, from Canada, probably of Swiss or French origin, and undoubtedly one of the finest dessert Ap- ples for a northern climate. It is not a strong grower, but is a good early bearer, and has an excellent flavor. Young wood reddish brown. Pomme Grriae. Fruit below medium size, oblate regular. Skin greenish gray or cinnamon russet, with a little red towards the sun. Calyx small, set in a round basin. Flesh tender, rich, and high-flavored. Yery good to best. December to February. Pomme Grise d'Or. Swayzie Pomme Grise. An old variety of unknown origin, I am informed it is con- siderably grown in Canada and some portions of Western New York, and there are trees of it near Niagara on the Colonel 204 THE APPLE. Swayzie farm — where it probably originated — two feet in diameter. Tree hardy, upright, moderately vigorolis, and a good bearer every other year. The fruit is more oblong, more golden in color, and more aromatic than the Pomme Grise, and is considered superior to it. Pomme Grrise d'Or. Fruit small, oblate, or roundish oblate, conical. Skin deep yellow, covered with a thin light cinnamon grayish russet, and many rather obscure light dots. Stalk short to long, slender, inserted in a rather broad deep, irregular cavity. Oalyx closed. Basin quite large, deep, slightly corrugated. Flesh whitish, fine, tender, juicy, mild subacid, rich, and aromatic. Yery good or best. Core rather small. January to March or April. Porter. Jennings. A first-rate New England fruit, raised by the Rev. S. Porter, of Sherburne, Mass., an4 wjiereyer gi'Qwn a decided favorite. The tree is hardy, a moderately vigorous grower, forming a low, round head, and producing abundantly, if in good soil, a fruit uniformly fair and even in size and form. It is a valuable market fruit, and continues a long time in use. Fruit rather large, regular, oblong, narrowing to the eye. THE APPLE. 20f^ Color clear glossy bright yellow, and, when exposed, mih a dull blush next the sun. Calyx closed. Segments irregular, set in a narrow and deep basin. Stalk rather slender, not three-fourths of an inch long. Flesh fine-grained, and abound- Porter. ing with juice, sprightly, agreeable aromatic subacid. Yery good to best. E-ipens in September, and deserves general cul- tivation. Primate. Rough and Ready. Sour Harvest. July Apple. Scott. Jenkins' Summer Pippin. Early Tart Harvest. Zour Bough. Powers. North American Best. Tart Bough. Cooper Apple. Early Baldwin. The true origin of this delicous amateur's Apple is un- known, supposed to be New Jersey. It appears to have been long known and grown in various sections of our States, under different names. The tree is hardy, a strong and stocky grower, and forms a beautiful head, very productive. Young shoots short-jointed, reddish brown, quite downy. Buds rather prominent. 206 THE APPLE. Fruit medium, roundish oblate conic, greenish white, with a crimson blush on the exjDosed side. Stalk of medium length, inserted in a rather large, deep, irregular cavity. Calyx Primate. closed in an abruj^t, open, somewhat corrugated basin. Flesh white, very tender, sprightly, refreshing, mild subacid. Yery good or best. An excellent dessert Apple, ripening the last of August, and continuing in use till October. Pryor's Bed. Pitzer Hill. Big Hill. Prior's Red. Bonford. Origin unknown. Tree upright, not very vigorous, nor an early bearer ; requires a deep, rich soil, and a warm season or a southern climate for the full development of its excel- lence. Young wood and buds clear reddish brown, many large conspicuous gray dots. Fruit Diedium, somewhat globular oblate, obliquely de- pressed. Color greenish yellow, shaded with red, striped with dark crimson, and thickly sprinkled with large star- shaped light dots ; some areole, and some seasons much covered with russet. Stalk short and thick, inserted in a small acute cavity, surrounded by traces of russet, which some- times considerably overspread the fruit. Calyx firmly closed, THE APPLE. 207 set in a rather large deep basin. Flesh yellowish, tender, juicy, very rich, pleasant subacid. Yery good. January to March. Pryor's Red. There is an apple under the name of Pryor's Blue, which may be distinct from the above, and may prove identical. Pumpkin Sweet. Vermont Piunpldii Sweet. Lyman's Pumpkin Sweet. Pound Sweet, A very large sweet Apple, which we received from Mr. S. Lyman, of Manchester, Conn. It is, perhaps, inferior to the Jersey Sweet or the Summer Sweet Paradise for the table, but is a very valuable apple for baking, and deserves a place on this account in every orchard. Tree vigorous, upright, spread- ing, very productive. Young wood brown. Fruit very large, roundish, more or less furrowed or ribbed, especially near the stalk. Color pale green, with obscure whitish streaks near the stalk, and numerous white dots near the eye, sometimes becoming a little yellow next the sun. Flesh white, very sweet, but not very juicy. Good. Septem- ber to December. There is also in Connecticut and Massachusetts another Pumjykin Sweet, the tree of which is a strong, upright grower 208 THE APPLE. with large foliage and very productive. Young wood reddish brown, slightly downy. Fruit large, roundish oblate, rich yellow, frequently with considerable russet. Flesh yellowish white, breaking, rich, sugary, sweet, ripening in September and October. Very valuable for baking or stock feeding. There are also several other Apples under the name of Pumpkin Sweet, but we consider the two above described as the best we have known. Rambo. Fall Eomanite. Delaware. Bread-and- Cheese Apple. Gray Romanite. Romanite. Rambouillet. Striped Rambo. Seek-no-Further. Trumpington ? Terry's Redstreak. The Rambo is one of the most popular autumn or early winter fruits. It is a highly valuable Apple for the table or kitchen, and the tree thrives well on light sandy soil, being a native of the banks of the Delaware. The tree is of a vigor- ous, rather spreading habit, quite productive. Kambo. Fruit of medium size, flat, smooth, yellowish white in the shade, streaked and marbled with pale yellow and red in the sun, and speckled with large rough dots. Stalk long, rather slender, curved to one side, and dee^Dly planted in a smooth funnel-like cavity. Calyx closed, set in a broad basin, which THE APPLE. 209 is slightly plaited around it. Flesh greenish white, very tender, rich, mild subacid. Very good. October to Decem- ber, There is claimed to be a distinct or sub- variety of this, called Red jRambOy the fruit of which is more red ; otherwise there is no perceptible difference. Rawles' Jenet. Missouri Janet ? Rock Remain. Red Neverfail ? Rock Rimmon. Rawles' Jannet. Yellow Janett. Raule's Jannetting. Winter Jannetting. Rawle's Genet. Jeniton. Jefferson Pippin. Originated in Amherst Co., Va., on the farm of Caleb Rawles. Tree round-headed, hardy, vigorous, very produc- tive ; should hang late before picking ; often over-bears, when Genneting. Jennett. Neverfail. Indiana Jannetting. Raul's Gennetting. Eawle'B Jiinet. the fruit is small and imperfect ; it puts forth its leaves and blossoms much later than other varieties in the spring, and consequently avoids injury by late frost; it is, therefore, par- ticularly valuable for the South and Southwest, where it is much cultivated. Young wood clear reddish brown. Fruit medium, oblate conic, yellowish, shaded with red and U 210 THE APPLE. striped with crimson. Stalk short and rather thick, inserted in a broad open cavity. Calyx partially open, set in a rather shallow basin. Flesh whitish yellow, tender, juicy, pleasant subacid. Good to very good. February to June. So far has not succeeded well at the North. Red Asteachan. Deterding s Early. Vermilion d'fit6. Astrachan Rouge. Abe Lincolii. Rother Astrakan. A fruit of extraordinary beauty, first imported into Eng- land, with the White Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of color is heightened by an exquisite bloom on the surface of the fruit, like that of a plum. It is one of the handsomest dessert Eed Astrachan. fruits, and its quality is good ; but if not taken from the tree as soon as ripe, it is liable to become mealy. Tree a vigorous grower, upright spreading, or forming a round head. An early and abundant bearer. Young shoots clear reddish brown. Fruit pretty large, rather above the middle size, and very smooth and fair, roundish, a little narrowed towards the eye. Skin almost entirely covered with deep crimson, Avith some- times a little greenish yellow in the shade, and occasionally THE APPLE. 211 a little russet near the stalk, and covered with a j)ale white bloom. Stalk rather short and deeply inserted. Calyx partially closed, set in a slight basin, which is sometimes a little irregular. Flesh quite white, crisp, moderately juicy, with an agreeable, rich, acid flavor. Good to very good. Ripens from last of July to middle of August. Ked Canada. Old Nonsuch, of Mass. Steele', Poland. Red Winter. Richfield Nonsuch. An old fruit, formerly much grown in Connecticut and Massachusetts, but is not now much planted, on account of its small size and poor fruit ; succeeds well in Western New York, Ohio, and Michigan. Tree thrifty, but of slender growth, making a round spreading head ; very productive. Young wood brownish olive. Fruit medium, oblate, inclining to conic. Skin yellow, mostly shaded with deep red or crimson, somewhat striped or Ked Canada. splashed on the sunny side, and thickly sprinkled with gray, and sometimes greenish dots. Stalk short inserted in a broad, deep cavity. Calyx closed. Segments long, in a small, narrow, somewhat irregular basin. Core small, close. Flesh white, tender, crisp, abounding with a brisk, refreshing juice, and retaining its fine, delicate flavor to the last. Yery good to best. January to May. 212 the apple. Red Jewell. This new apple originated with the late Matthew Thomp- son, of Elkton, Ky., and was introduced by J. S. Downer, of Fairview, Ky., who informs me that its good flavor, hand- some appearance, and long-keeping qualities are destined to make it very popular, both for table and market. Tree moderately vigorous, round-headed, and productive. Red Jewell. Fruit below medium, oblate, sometimes a little oblique. Skin entirely covered witli dark, rich red, almost purplish on the sunny side, and thickly sprinkled with light yellowish irregular-shaped dots. Stalk rather short, slender, inserted in a medium smooth cavity. Calyx half open. Basin of medium size, slightly corrugated. Flesh yellowish, fine, com- pact, juicy, mild, rich subacid. Yery good. Core small. January, April. Red June Sweet. Striped Red Harvest. Striped Sweet Harvest. June Sweetiag". Origin unknown, but has been cultivated in some localities in Pennsylvania for many years, and is there prized as the best early sweet Apple they grow. Tree moderately vigorous, of a rather spreading habit, a regular and abundant bearer. THE APPLE. 213 Fruit medium, roundish oblate, narrowing a little at both ends, slightly angular. Skin whitish, splashed and striped with light and dark red over most of the surface, and a few light dots. Stalk short and small, inserted in a narrow deep Eed June Sweet. cavity. Calyx small, closed. Basin small, deep, corrugated. Flesh white, moderately juicy, tender, mild, rather rich, plea- Very good. Core small. August. Red Russet. Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree very vigorous, upright spreading, and productive. Young wood clear reddish brown. Fruit medium, roundish oblate, slightly conic. Skin yel- low, shaded with dull red and deep carmine in the sun, and thickly covered with gray dots, with a slight appearance of rough russet on most of the surface. Stalk rather short and small, inserted in a medium cavity, surrounded with thin russet. Calyx nearly closed. Segments long, recurved, in a narrow, uneven basin. Flesh yellow, solid, crisp, tender, with an excellent rich, subacid flavor, somewhat resembling Bald- win. Very good. January to April. 214 THE APPLE. Red Eusset. Red Winter Pearmain. Red Lady Finger. Red Vandevere. Meig's. Bunkum. Batchelor. Tinson's Red, Robertson's Pearmain. Southern Fall Pippin. Powers. Jackson's Red. Red Fall Pippin. Winter Cheese of some. Buncombe. Kirby Red. Origin unknown. An old variety. Tree of vigorous up- right growth; a regular bearer. Young shoots clear rich reddish brown, slightly downy. Fruit medium size, roundish oblong conic, yellowish white, mostly shaded with maroon and thickly sprinkled with large light dots. Stalk very short, in an acute deep cavity, slightly russeted. Calyx closed, set in a small, round, open basin. Flesh whitish yellow, tender, juicy, mild subacid, or nearly sweet, slightly aromatic. Good to very good. January to March. Rhode Island Greening. Burlington Greening. Russine, BeU Dubois. Jersey Greening. Griinling von Rhode Island. The Rhode Island Greening is such a universal favorite, and is so generally known, that it seems almost superfluous to THE APPLE. 215 Red Winter Pcaxmain. Rhode Island Greening. 216 THE APPLE. give a description of it. It succeeds well in almost all of the northern sections of the States, and on a great vaiiety of soils, and where it does succeed is one of the most esteemed and profitable among early winter fruits. In Southern Ohio, Indiana, and farther south, it droj^s too early. Tree a very vigorous, strong, spreading grower. Young shoots reddish brown. Yery productive. Fruit large, roundish, a little flattened, pretty regular, but often obscurely ribbed, dark green, becoming greenish yellow when ripe, when it sometimes shows a dull blush near the stalk. Calyx small, woolly, closed, in a slightly sunk, scarcely plaited basin. Stalk three-fourths of an inch long, curved, thickest at the bottom. Flesh yellow, fine-grained, tender, crisp, with an abundance of rich, slightly aromatic, lively acid juice. Yery good. November to February. RiBSTON Pippin. Glory of York. Travers'. Formosa Pippin. RcckMU's Kusset. The Ribston Pippin, a Yorkshire Apple, stands as high in Great Britain as the Bank of England, and to say that an Ribston Pippin. Apple has a llibston flavor is there the highest praise that can be bestowed. But it i« scarcely so much esteemed here, THE APPLE. 217 and must be content to give place with us to the Newtown Pippin, the Swaar, the Spitzenburgh, or the Baldwin. In Maine, Northern New York, and parts of Canada, it is very- fine and productive. Tree hardy, spreading, rather irregular. Fruit of medium size, roundish, greenish yellow, mixed with a little russet near the stalk, and clouded with dull red on the sunny side. Stalk short, slender, planted in a rather wide cavity. Calyx small, closed, and set in an angular basin. Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic flavor. Very good November to April. Richard's Graft. Derrick's Graft. Red Spitzenburg-h. Derrikinan. Strawberry. Wine. Dirck's Graft. Uncle Richard's Graft. Originated at Greenport, Columbia Co., N. Y. An excel- lent fall Apple, worthy of extended cultivation. Tree a free, upright spreading grower, hardy, productive. Young shoots very dark reddish brown, downy. Fruit medium, roundish oblate. Color yellow, nearly Richard's Graft. covered with splashes, marblings, and shades of rich red. Stalk medium length, slender. Cavity large. Calyx small, closed. Segments sometimes recurved. Basin medium, slightly uneven. Flesh yellowish, tender, juicy, pleasant, rich, aromatic subacid. Very good. September, Octobei'. 218 the apple. Richmond. Origin, farm of D. C. Richmond, Sandusky, Ohio. Tree a strong upright grower, bearing large crops every other year. Fruit fair and handsome, and esteemed as one of the best of its season. Ricliinond. Fruit rather large, roundish oblate. Skin light yellow, shaded, splashed, and striped with light and dark red over two-thirds its surface, and sprinkled with a few light aijd brown dots. Stalk short, small, inserted in a large deep cavity, sometimes with thin russet. Calyx large, open. Basin large, deep, slightly corrugated. Flesh white, fine, tender, juicy, rich, honeyed sweet. Yery good. October to February. ROMANITE. Broad River. Southern Eomanite. The origin of this Apple is unknown, but supposed to be North Carolina. It has been sometimes confounded or placed as identical with Shockley in North Carolina, where it is much grown, but it is quite distinct. It is also distinct from THE APPLE. 219 Gilpin, sometimes known as Romanite. Tree vigorous, spreading, very productive. Branches slender. Wood short- jointed, dull grayish brown. Fruit small, roundish conical, truncated, yellow ground, mostly overspread with clear, light, handsome red, indistinct Bomanite. light dots. Stalk slender, cavity deep, narrow. Calyx in an abrupt basin. Flesh yellowish, fine-grained, rather firm, juicy, mild, pleasant subacid. Good to very good. February, April. Valuable as a keeper, and for the evenness of its fruit. Rome Beauty. Gillett's Seedling. Originated with H, N. Gillett, Quaker Bottom, Ohio. Tree a moderate grower, forming a regular round head ; succeeds well at the Southwest, especially in light soil ; very productive. Young wood clear reddish brown, slightly downy or gray. A late bloomer. Fruit large, roundish oblate, approaching conic, yellow. 220 THE APPLE. shaded and striped with bright red, and sprinkled with light dots. Stalk an inch long, slender, inserted in a large, deep cavity, surrounded by greenish russet. Calyx partially closed, Rome Beauty. set in a narrow, deep basin. Flesh yellowish, tender, juicy, sprightly subacid. Good. Core rather large. October to Februaiy. BosE Ked. Origin unknown, supposed to be on the farm formerly owned by Gideon Ramsdell, of Egypt, Monroe Co., N. Y. Tree a thrifty, strong grower, upright, inclining to spread. Yery productive and regular bearer. Fruit medium, oblate, or roundish oblate. Skin whitish, shaded, striped, and splashed with light and dark red — some- times quite dark — nearly over the whole surface ; many light dots, a portion being areole. Stalk rather short, small, inserted in a large deep cavity, smooth and a little greenish russet. Calyx THE APPLE. 221 Rose Red. half closed, basin large, deep, nearly smooth. Flesh fine, yel- loAvish, very tender, juicy, lively subacid, vinous. Very good. Core small. Middle of September till December. RoxBURY Russet. Reinette Rousse de Boston. Howe's Russet. Marietta Russet. Belpre Russet. Boston Russet. Putnam Russet. Warner Russet. Sylvan Russet. This Russet, a native of Massachusetts, is one of the most popular market fruits in the country, as it is excellent, a pro- digious bearer, and keeps till late in the spring wherever the soil and climate suit it. South and West it drops its fruit too early, and is therefore not valuable. The tree is healthy, vigorous, spreading, with young shoots of a reddish brown, downy. Fruit of medium size, often large, roundish, a little flat- tened, and slightly angular. Skin at first dull green, covered with brownish yellow russet when ripe, with, rarely, a faint blush on one side. Stalk neaily three-fourths of an inch long, rather slender, not deeply inserted. Calyx closed, set in a round*basin of moderate depth. Flesh greenish white, moderately juicy, with a rather rich subacid flavor. Good to 222 THE APPLE. Roxbury Russet. very good. Ripens in January, and may be brought to mar« ket in June. St. Lawrence. St. Lawrence. #" York and Lancaster. Origin uncertain. Tree hardy, vigorous, upright, spread- THE APPLE. 223 ing, very product!^ e. Young slioots smooth, reddish brown. A handsome and popular market apple in Canada. Fruit large, oblate, tapering towards the eye, yellowish, striped and splashed with carmine. Stalk of medium length, inserted in a large cavity. Calyx firmly closed. Basin small and deep Flesh white, lightly stained, crisp, juicy, tender, and vinous. Good to very good. September, October. September. Pride of September. Waring's September. Origin Boalsburgh, Pa., received from Wm. G. Waring, of Tyrone, Pa. Tree hardy, vigorous, spreading, an annual bearer, and very productive of fair handsome fruit. Valuable "September. market apple of its season, good for family use and for eating. Young wood smooth, dark reddish brown. Fruit medium to large, roundish oblate, slightly conic, smooth and regular. Skin light bright yellow, having a few distinct scattered light and green dots. Stalk short to medi- um, sleniier, inserted in a rather large deep cavity, often thinly russeted. Calyx half closed, segments long, recurved. Basin 224 THE APPLE. medium, slightly corrugated. Flesh whitish yellow, half fine, tender, juicy, very agreeable subacid. Very good. Sep- tember. Shiawassee Beauty. Michigan Beauty. Originated in Shiawassee Co., Mich. Tree a strong up- right grower, until in full bearing, when it becomes partially pendent, very productive. Young wood dull reddish brown, slightly downy. This variety resembles Fameuse, but its wood shows its distinctiveness. Fruit medium, oblate, slightly conic, smooth and regular. Shiawassee Beauty. Skin whitish, shaded with light and dark rich red nearly over the whole surface — some obscure splashes and stripes on the shaded side, and a few light dots. Stalk short to long, slender, inserted in a large deep cavity, often slightly russeted. Calyx closed. Basin medium, slightly corrugated. Flesh very white, tender, juicy, refreshing subacid flavor. Very good. Core small. October, January. Shockley. Origin, Georgia. Tree moderately vigorous, upright, very THE APPLE. 225 productive, bearing young and regularly. Young wood red- dish, grayish on under side. Fruit below medium, roundish conical, truncated. Skin pale yellow, overspread with red, sometimes obscure splashes and stripes, inconspicuous minute dots. Stalk long, slender, Shockley. inserted in a deep acute cavity. Calyx partially closed, set in a shallow corrugated basin. Flesh white, crisp, juicy, rich, saccharine, slightly vinous, and pleasant. Good. April, May. This is one of the most profitable varieties at the South, where it not only bears abundantly, but keeps and sells re- markably well. Smith's Cider. Smith's. Pennsylvania Cider. Popular Bluff. Fuller. Fowler. Origin, Bucks Co., Pa. This Apple is widely grown, and much esteemed as a profitable market sort. The tree is a vig- orous, straggling, spreading grower, and productive. Young wood a rich dark brown. 15 226 THE APPLE. Fruit medium to large, roundish oblate conic, yellow, shaded and striped with red, sparsely covered with light (iots — a portion areole. Stalk slender, of medium length, in- Smith's Cider. serted in a deep, rather narrow cavity, sometimes russeted. Calyx closed, set in a broad, rather shallow basin. Flesh whitish, tender, juicy, crisp, pleasant, mild subacid. Good. December, March. Smokehouse. Millcreek Vandevere. Red Vandevere, English Vandevere. Origin, Lancaster Co., Pa., near Millcreek, grew on the farm of Gibbons, near his smokehouse, hence its name. An old variety and popular in Pennsylvania. It somewhat resembles the old Pennsylvania Vandevere, and is supposed to be a seedling of it. Tree moderately vigorous, with a spreading head, a good bearer. Young wood dull dark reddish brown. Fruit rather above medium, roundish oblate, skin yellow, THE APPLE. 227 shaded and splashed with crimson, and thinly sprinkled with large gray and brown dots. Stalk rather long, curved, in- serted in a broad cavity. Calyx closed, set in a wide basin, of Smokehouse. moderate depth, slightly corrugated. Flesh yellowish, some- what firm, j uicy, crisp, rather rich subacid. Good. Septem- ber to February. Yalued for culinary uses. Somerset. Origin uncertain, supposed to have originated in the town of Somerset, N. Y. Tree vigorous, spreading, an annual bearer, but heavier crops every other year; a rich, high- flavored fall apple, desirable for family use. Fruit below medium, roundish conical, much narrowed towards the calyx. Skin whitish yellow, some nettings and patches of russet, and a few brown dots. Stalk of medium length, slender, inserted in a moderate cavity. Calyx closed. Basin small, corrugated. Flesh quite white, fine-grained, very tender, juicy, rich, and highly aromatic. Yery good or best. (Jore medium. October. 228 THE APPLE. Sops of Wine. Shropshirvine. Bennington. Word en's Pie Apple. Hominy. Washington. Dodge's Early Red. Sops in Wine. old European variety. Tree hardy, vigorous, up- Sopsavine. Red Shropsavine. Bell's Early. An Rrps of Wine. THE APPLE. 229 right, round head ; an early and productive variety alternate years, a good market sort. Fruit medium, roundish, yellow and red, splashed and shaded with deep red, and sprinkled with white and gray dots, and a thin bloom. Stalk slender, in a narrow cavity. Calyx closed. Basin rather shallow, uneven. Flesh white, often stained, not very juicy, mild, pleasant subacid. Good. August, September. SOULARD. Raised by Antoine Lessieur, of Portage des Sioux, Mis- souri, a few miles ^bove St. Louis. Tree very vigorous, upright, slightly spreading when in fruit, an early and abun- dant bearer. This is highly prized in the neighborhood of its origin, where it is said to have no superior of its season. Fruit medium to large, oblate, slightly conic, slightly angu- lar or obscurely ribbed. Skin whitish, shaded, striped and Soulard. splashed with light and dark bright red over most of the sur- face, with a few light and brown dots ; stalk short, small, in- serted in a pretty large cavity, slight russet. Calyx closed, seg- ments long, partly recurved. Basin medium, corrugated. Flesh 230 THE APPLE. quite white, very tender, very juicy, sprightly subacid, vinous. Very good or best. Core rather large. October, November. Stark. Origin unknown ; grown in some parts of Ohio, and valued as a long keeper and profitable market fruit. Tree vigorous, upright at first, but forming a round open head. Very pro- ductive. Young shoots dark brownish red. stark. Fruit large, roundish oblate, inclining to conic, sometimes a little elongated, and sometimes slightly oblique. Skin green- ish yellow, shaded, splashed, and striped with light and dark red nearly over the whole surface, and thickly sprinkled with light and brown dots, a portion of them areole dots. Stalk short to long, inserted in a medium cavity, often slightly russeted. Calyx closed. Basin rather large, slightly cor- rugated. Flesh yellowish, a little coarse, moderately juicy, mild subacid. Good. Core small. January to May. the apple. Starr. 231 Tliis large early apple originated with John Starr, of Wood- bury, New Jersey. Tree said to be a vigorous upright grower, forming a round head, branches rather slender, a good bearer, and a valuable early market variety. Starr. Fruit large, roundish oblate, obscurely ribbed. Skin green- ish white, or pale yellow at full maturity ; it has sometimes a shade of light red in the sun, and moderately sprinkled with light and brown dots. Stalk short, inserted in a large deep cavity. Calyx closed. Basin of medium size, slightly corru- gated. Flesh whitish, crisp, tender, juicy, sprightly subacid. Good to very good. Core medium. Kipens last of July and first half of August. Streaked Pippin. Red Pippin. Hempstead. Quaker of some. Skunk, erroneously. Red Streaked Pippin. Origin, Westbury, Long Island, N. Y. Tree thrifty, hardy, vigorous, spreading, and productive, and a good market fruit. 232 THE APPLE. Fruit large, roundish, slightly conical. Skin pale yellow, shaded, splashed, and striped with rich red, few light and gray dots. Stalk short, small. Cavity narrow, sometimes russeted. streaked Pippin. Calyx closed. Basin medium, slightly corrugated. Flesh yellow, a little coarse, tender, juicy, pleasant subacid, slightly aromatic. Good to very good. November to January. Stymus. This new and really excellent Apple originated on the farm of Jacob Stymus, Dobb's Ferry, N. Y. Tree moderately thrifty, upright, and productive. Young shoots dull reddish brown, slightly downy. Fruit medium, oblate, inclining to conic, yellowish, shaded, splashed, and striped with light and dark crimson, some of the splashes very dark. Stalk short, small. Cavity large, deep. Calyx closed or partially open. Segments short, erect. Basin large, deep, uneven. Flesh whitish, fine, tender, juicy, mild, pleasant subacid, slightly aromatic. Core small. Very good. October, November. THE APPLE. Stymus. Summer Hagloe. Hagloe. Eaxly Hagloe. An old sort. Tree vigorous, but slow in its growth while Summer Hagloe. 234 THE APPLE. young, thick blunt shoots, productive. Young shoots clear light reddish brown. Fruit large, roundish oblate, whitish yellow, striped and splashed with bright red, and covered with a thin bloom. Stalk short and thick, inserted in a broad, open cavity. Calyx closed, set in a small, round basin. Flesh white, rather coarse, tender, juicy, subacid. Good to very good. An excellent culinary and table variety. August, Sep- tember. Summer Pippin. Sour Bough. Calkin's Pippin. TJnderdunk. Walworth. Tart Bougli. Nyack Pippin. Haverstraw Pippin. Champlain. Geneva Pearmain. Paper Apple. Large Golden Pippin. Origin unknown. An old fruit, much cviltivated in Rock- land and Westchester Counties, N. Y. ; a valuable market Summer Pippin. fruit. Tree vigorous, forming a beautiful round head, a regular and good bearer. Young shoots dull reddish grayish brown, slightly downy. THE APPLE. 235 Fruit medmm to large, variable in form, generally round- ish oblong, inclining to conic, pale waxen yellow, shaded with a delicate crimson blush, and sprinkled with green and grayish dots. Stalk varies in length and thickness, inserted in a deep, abrupt cavity. Calyx closed, set in a deep, abrupt, corrugated basin. Flesh white, tender, moderately juicy, pleasant, refreshing, subacid, valuable for culinary uses, and profitable for market. Kipens the middle of August, and continues a month or more. There is another Summer Pippin which we have received from Iowa. Tree very vigorous, productive. The fruit is medium, oblate, inclining to conic, yellowish, shaded, splashed, and striped with crimson in the sun ; large light dots. Stalk rather long. Calyx closed. Flesh white, pleasant subacid. August, September. Summer Pound Royal. Pound Royale. Pound Royal of the Putnam List. Summer E,. I. Greenmg-. Orange. Early Pound Royal. An old variety, the origin of which has not been traced. It is now pretty widely disseminated in some parts of Michi- Smnmer Pound Royal. 236 THE APPLE. gan, Ohio, and in the South and West. Tree a strong, vigorous, upright grower, hardy and productive. Young shoots very dark brown. Fruit large, roundish conical, sometimes roundish oblate conical, greenish white, and moderately sprinkled with green and light dots. Stalk rather short. Cavity large, deep, slightly russeted. Calyx closed. Segments medium, erect. Basin abi'upt, rather deep. Flesh white, fine-grained, tender, juicy, mild, sprightly subacid. Good to very good. Core small. Early in September. Does not continue long in use. Summer Queen. Sharpe's Early. Lancaster Queeu. Polecat. This variety forms a large tree with somewhat pendent Bummer Queen. boughs, and is a profitable sort for orchards and marketing over a large territory. THE APPLE. 237 The fruit is large and broad at the crown, tapering towards the eye. The stalk is rather long, and is planted in a pretty- deep cavity, sometimes partially closed. Calyx but little sunk, in a narrow plaited basin. Skin fine deep yellow in its ground, though well striped and clouded with red. Flesh aromatic, yellow, rich, and of good flavor. August and Sep- tember. Summer Rose. Woolman's Harvest. Lippincott's Early. Lodge's Early. Early Rose. Originated with Aaron Lippincott, Salem, New Jersey. A very pretty and very excellent Apple, highly esteemed as a dessert fruit. Tree moderately vigorous, round-headed, and moderately productive. Summer Eose. Fruit scarcely of medium size, roundish, smooth, rich wax- en yellow, streaked and blotched with a little red on the sunny side. Stalk rather short and slender. Calyx closed, set in an even basin. Flesh tender, abounding with sprightly juice. Very good or best. Ripens early in August, and continues all the month. Susan's Spice. Originated with Miss Susan Isenbarger, Franklin Co., Pa., and is a favorite and popular Apple in that county. Tree 238 THE APPLE. moderately vigorous, or rather a slow grower, upright sprea- ding, an early bearer, very productive every other year. Fruit nearly of medium size, oblate, regular. Skin snuDoth, whitish, nearly covered with dark rich red in the sun, and of a lighter color in the shade, and a few light dots. Stalk Susan's Spice. short, small, inserted in a large deep cavity, a little greenish. Calyx closed ; basin broad, not very deep, slightly plaited. Flesh whitish, fine, crisp, tender, juicy, mild, pleasant subacid. Very good. Core small. September. Sutton Beauty. Beauty. Origin, Sutton, Mass. Tree upright, thrifty, and very pro- ductive alternate years. Fruit medium, roundish oblate, waxen yellow, shaded, mottled, and obscurely striped with fine crimson, and thinly sprinkled with whitish dots. Stem rather short, inserted in a medium cavity, slightly surrounded by greenish russet. Calyx partially closed, set in a moderate, uneven basin. Flesh yello^vish, half fine, crisp, tender, juicy, rich, mild subacid, slightly aromatic. Yery good. November, Feb- ruary. THE APPLE. 239 Sutton Beauty. SWAAR. Hardwick. This is a truly noble American fruit, produced by the Dutch settlers on the Hudson, near Esopus, and so termed from its 240 THE APPLE. unusual weight, this word, in the Low Dutch, meaning heavy. It requires a deep, rich, sandy loam to bring it to perfection, and, in its native soils, we have seen it twelve inches in cir- cumference, and of a deep golden yellow color. It is one of the finest flavored apples in America, and deserves extensive cultivation in all favorable positions, though it does not suc- ceed well in damp or cold soils. Tree moderately vigorous, spreading. Fruit large, regularly formed, roundish or roundish oblate. Skin greenish yellow when first gathered, but when entirely ripe, of a fine, dead gold color, dotted with numerous distinct brown specks, and sometimes faintly marbled wdtli gray rus- set on the side and round the stalk. Stalk slender, three- fourths of an inch long, inserted in a very round cavity. [Sometimes this cavity is partially closed.] Calyx small, gi'eenish, set in a shallow basin, scarcely plaited. Flesh yel- lowish, fine-grained, tender, with an exceedingly rich aro- matic flavor and a spicy smell. Best. Core small. Decem- ber to March. Sweet Winesap. Sweet Winesap. H^ndrick Sweet. Henry Sweet. Ladies' Sweet, of some. Sweet Pearmain, of some. Red Sweet Winesap. Origin unknown. Tree a vigorous, spreading grower, an early, annual, and abundant bearer. THE APPLE. 241 Fruit medium, oblate or roundish oblate, truncate, slightly conic, regular. Skin yellow shaded, splashed and striped over the whole surface with light and dark red, and moderately sprinkled with large light dots, a portion being areole. Stalk rather short, inserted in a pretty large smooth cavity, some- times slightly russeted . Calyx half open ; basin large, deep, slightly corrugated. Flesh fine, white, tender, j uicy, rather rich, mild sweet. Very good. Core small. November to March. Sylvester. Originated on the farm of Dr. E. W. Sylvester, Lyons, N. Y. Tree vigorous, forming a beautiful open, round, spreading head ; a profuse bearer. Excellent for cooking and drying. Young shoots dark reddish brown, slightly grayish or downy. Sylvester. Fruit below medium, roundish oblate, regular, waxen white, beautifully shaded on the sunny side with bright crim- son, thinly sprinkled with minute light and brown dots. Stalk small, short. Cavity regular. Calyx closed. Basin rather shallow. Flesh very white, tender, crisp, juicy, brisk subacid. Very good. September, October. Talman's Sweet. Tolman's Sweeting. Tallman's Sweeting-, Brown's Golden Sweet. A native of Rhode Island. In quality the fruit is scarcely second rate as a table sort, but it is a very popular and profit- able orchard sort, from the hardihood of the trees, their great productiveness, and its value for stock feeding and various cu- linary uses. Tree vigorous, forming a broad spreading head. Form nearly globular. When fully ripe, whitish yellow, with a soft blush on one side, and generally a line running 16 242 THE APPLE. Tolman^s Sweet, from stem to calyx. Stalk rather long and slender, inclining to one side, and inserted in a rather wide, shallow, but regu- lar cavity. Calyx set in a small basin, slightly depressed. Elesh quite white, rather firm, fine-grained, with a rich sweet flavor. November to April. Tetofsky. Tetofski. The Tetofsky is a Kussian Summer Apple, which proves Tetofsky. THE APPLE. 243 profitable for market growing. The tree is an upright spread- ing grower, forming a round open head, comes early into bear- ing, and produces annually. It is apt to drop from the tree before fully ripe. Very hardy. Young shoots yellowish red- dish brown, leaves very large. Fruit of medium size, oblate conic, sometimes nearly round, smooth, with a yellow ground handsomely striped with red, and, like most apples of that country, covered with a whitish bloom, under which is a shining skin. The flesh is white and juicy, sprightly acid, fragrant, and agreeable. Good. August. Succeeds at the North. Twenty Ounce. Morgan's Favorite. Brush's Nonsuch. Twenty Ounce Apple, Coleman. Eighteen Ounce Apple. Cayuga Bed Streak. Aurora. Lima. Wine of Connecticut. A very large and showy Apple, well known in Cayuga Co., N. Y., but an old fruit from Connecticut. It is a good, Twenty Ounce. sprightly fruit, though not very high flavored ; but its remark- ably handsome appearance and large size render it one of the 241 THE APPLE. most popular fruits in market. The tree is thrifty, and makes a compact, neat head, bears regular crops, and the fruit is always fair and handsome. Young wood rich brownish red. Pruit very large, roundish, slightly uneven, greenish yellow, boldly splashed and marbled with stripes of purplish red. Stalk short, set in a wide, deep cavity. Calyx small. Basin moderately deep. Flesh coarse-grained, sprightly, brisk sub- acid. Good to very good. October to January. TUTTLE. Originated on the farm of Lyman Tuttle, of Hamden, Conn. Tree upright, vigorous — an early and abundant bearer every other year of fair fruit, and valued in its locality for market and family use. Fruit medium, roundish oblate conic, sides sometimes un- equal. Skin pale yellow, shaded, striped and splashed with Tuttle. light and dark red, nearly covering the fruit, and moderately sprinkled with light russet and gray dots. Stalk of medium length, slender, inserted in a medium or rather large csivitj, russeted, and sometimes extending in rays on the base. Calyx closed. Basin small, slightly corrugated. Flesh whitish, fine, tender, juicy, mild, pleasant subacid. Good to very good. Core medium. December, March. the apple. 245 Vandevere. White Vandevere Vandevere of Pa. Green Vandevere. Little Vandevere of Indiana. Stalclubs. Vandiver. Vanderveer. Yellow Vandervere. StripedVandervere. Pennsylvania Vandevere. Lasting Vandervere? Fall Vandevere ? Red Vandevere. The Vandevere is an old fruit, a native of Wilmington, Del., and took its name from a family there by name of Van- diver, which should be by right the name of the Apple ; but it has so long been known and grown under the spelling Van- Vandevere. devere, that we deem it best not to change it. There is much confusion existing respecting this Apple and its sub-varieties, which possibly some of those ma^^ be, grown under what we give as synonyms. Tree of moderate horizontal growth, not very productive. Young shoots smooth, dark grayish reddish brown, with bold, full, projecting, rounded conical buds. Fruit of medium size, oblate. Stalk about an inch long, inserted in a deep cavity. Calyx small and closed, set in a round moderate basin. Color waxen yellow, striped with red, and covered with numerous green dots. Flesh yellowish, compact, but tender, with a fine rich, subacid flavor. Good. October to January. Valuable for culinary purposes. There is a Vandevere which we have received from Vir- ginia, the young wood of which is slender, with very small inconspicuous buda. 246 the apple. Wagener. Origin, Perm Yan, Yates Co., N. Y. Tree thrifty, upright, hardy, an early bearer, and very productive ; requires thinning to produce good-flavored fruit ; when grown in the shade is wanting in flavor. Young wood light reddish brown, slightly downy. Buds prominent. Wagener. Fruit medium or above, sometimes with broad ribs, roundish oblate. Skin yellow, mostly shaded with crimson, obscurely splashed and striped, and sprinkled with light dots. Stalk nearly an inch long, rather slender, inserted in a large, broad, irregular cavity. Calyx small and closed, set in a rather abrupt, somewhat corrugated basin. Flesh yellowish, very tender, juicy, excellent, brisk, somewhat vinous. Yery good to best. A very delicate apple. Hipe, November to Febru- ary. Washington Royal. Palmer Greening, Originated on the farm of Joseph P. Hayward, Sterling, Mass. Tree vigorous, making a round head ; very productive. Fruit medium, roundish oblate, inclining to conic, slightly angular, sides sometimes unequal. Skin light yellow, with a shade of pale red where exposed to the sun, and a few grayish THE APPLE. 247 dots. Stalk rather short, small, inserted in a large, deep cavi- ty. Calyx half open. Basin of medium size, slightly corru- gated. Flesh whitish, crisp, very tender, juicy, mild subacid, a little aromatic. Very good. Core medium. November, May. Washington Strawberry. Originated on the farm of Job Whipple, Union Springs, Washington Co., N. Y. Tree hardy, vigorous, upright spread- ing, an early and abundant bearer. Young wood reddish. Buds prominent, rounded. Fruit large, roundish oblate conical, flattened at base, yel- low, shaded, splashed, and mottled with light and dark rich Washington Strawberry. red or crimson. Stalk short. Cavity thinly russeted. Ca- lyx closed. Segments rather long, reflexed. Basin abrupt, deep, furrowed. Flesh yellow, a little coarse, crisp, tender, juicy, brisk subacid. Very good. September, October. Water. Originated in Durham Township, Bucks Co., Pa. Tree moderately vigorous, erect, forming a round, somewhat close 248 THE APPLE. head ; blooms nearly two weeks later than other varieties, and produces abundantly every other year. Young wood very dark, blackish brown. Fruit medium, roundish conical, sometimes oblong conic Water. truncated, whitish yellow, shaded with rich purplish crimson in the sun, few brown dots. Stalk short, slender. Calyx closed. Basin small, abrupt, slightly corrugated. Flesh white, very tender, j uicy, pleasant subacid. Very good. Oc- tober, November. Wealthy. A new variety, originated by Peter M. Gideon, of Excel- sior, near St. Paul, Minn. So far the tree has proved hardy, vigorous, spreading and healthy. Very productive. Fruit beautiful and excellent. Fruit medium, oblate or roundish oblate. Skin smooth, whitish yellow ground, shaded with deep rich crimson in the sun, obscure broken stripes and mottlings in the shade, some- times entirely covered with crimson, many light dots. Stalk short to medium, slender. Cavity large, green, russet. Calyx partially closed. Basin deep, abrupt, uneven. Flesh white, fine-grained, stained with red, tender, juicy, lively, vinous, THE APPLE. 249 Wealthy. subacid. Yery good. Core small. Season, December, Feb- ruary, Westfidd Seek-no-Further 250 THE APPLE. Westfield Seek-no-Further. Connecticut Seek-no-Further, Seek-no-Further. Luxury. The Westfield Seek-no-Further is the Seek-no-Further of Connecticut, and is an old and highly esteemed variety of that district. It has a pearmain flavor. Fruit large, pretty regularly round conical, pale or dull red over a pale clouded green ground — the red sprinkled with obscure russeted yellow dots. Stalk very slender, three- fourths of an inch long, inserted in an even cavity. Calyx closed, or with a few reflexed segments, and set in an even basin of moderate depth. Flesh white, fine-grained, tender, with a rich pearmain flavor. Yery good or best. A first- rate fruit.- October to February. Western Beauty. Musgrove's Cooper. Big Rambo. Ohio Beauty. Origin unknown. William F. English, of E-hinehart, Ohio, seems to have brought it into notice, and furnished us speci- Westeru Beanty. mens. He writes that the tree is very vigorous, making a large spreading open head, an early and good bearer. THE APPLE. 251 Fruit large to very large, roundish oblate, regular. Skin pale yellow, shaded with bright red in the sun, and some rather ob- scure splashes and stripes of light red in the shade, and thick- ly sprinkled with large light and gray dots, the light ones being areole. Stalk of medium length, slender. Cavity large, sometimes slight russet. Calyx large, closed. Basin large, deep, slightly corrugated. Flesh whitish yellow, coarse, crisp, tender, juicy, mild pleasant subacid. Very good. Core small. White Pippin. Canada Pippin. This Apple is much cultivated at the West, but of un- known origin. It is of the Newtown Pippin class, distinct from Canada Reinette. Tree thrifty, upright, somewhat White Pippin. spreading, a regular and good bearer. Young shoots dark clear reddish brown, downy. Fruit large, form variable, roundish oblate, slightly oblique, greenish white, waxen, sprinkled with green dots, and becom- ing pale yellow at maturity, sometimes having a diiU blush and a few brown dots. Stalk short, inserted in a large cavi- ty, surrounded by green inisset. Calyx small, nearly closed, 252 THE APPLE. set in a large deep furrowed basin. Flesh white, tender, crisp, juicy, fine, rich subacid. Yery good to best. Core small. January to March. White Spanish Keinette. D'Espagne. Fall Pippin, erroneously. Large Fall Pippin. Cobbett's FaU Pippin. Reinette Blanche d'Espagne. Reinette d'Espagne. Camnesar. Elgin Pippin ? A very celebrated old Spanish variety. Tree vigorous, spreading, a good but not prolific bearer. Fruit very large, roundish oblate, with broad ribs on its sides, terminating in an uneven crown, where it is nearly as broad as at the base. Calyx large, open, very deeply sunk in White Spanish Eeinette. a broad-angled, oblique, irregular basin. Stalk half an inch long, set in a rather small, even cavity. Skin smooth, yel- lowish green on the shaded side, orange, tinged with brown- ish red next the sun, and sprinkled with grayish dots. Flesh yellowish white, crisp, tender, rich subacid. Yery good. The tree has the same wood, foliage, and vigorous habit as our Fall Pippin, and the fruit keeps a month longer. This is quite distinct from Fall Pippin. the apple. White Winter Pearmain. 253 Campbellite. Origin unknown, by some thought to be an old Eastern variety, highly esteemed at the West. Tree with a round head, rather irregular, hardy, and thrifty, a regular and good bearer. Young shoots very short-jointed, dull reddish brown, slightly grayish or downy at end. White Winter Pearmain. Fruit medium or above, roundish oblate conic, somewhat oblique. Stalk short, in a deep cavity. Calyx nearly closed. Segments long. Basin broad, uneven. Skin pale yellow, with a slight blush or warm cheek, thickly sprinkled with minute brown dots. Flesh yellowish, tender, crisp, juicy, very pleasant subacid. Very good. January to April. Williams' Favorite. Williams' Early. Williams' Red. A large and handsome dessert apple. It originated on th(? farm of Major Benjamin Williams, of Roxbury, near Boston, Mass. Tree moderately vigorous, spreading irregular, bears 354 THE APPLE. abundantly, and ripens from the last of July to the first of September. An excellent market variety. Fruit of medium size, roundish oblong conic, and a little one-sided. Stalk an inch long, slender, slightly sunk. Calyx Williams Favorite. closed, in a fun*owed basin. Skin very smooth, of a light red ground, but nearly covered with a fine dark red. Flesh yellowish white, and of a very mild and agreeable flavor. Good. Requires a strong, rich soil. Willis Sweet. Pear Lot. Pear-Tree Lot. Origin on the farm of Edward Willis, Oyster Bay, Long Island. Tree a vigorous, spreading, compact grower, produc- tive, but does not come early into bearing. Young shoots rich warm brown, slightly grayish. Fruit rather large, roundish, whitish, somewhat shaded THE APPLE. 255 with a thin light red, and blotched with crimson, few brown dots. Stalk short and stout. Calyx small, closed. Basin abrupt, furrowed. Flesh whitish, crisp, juicy, tender, sweet, Willis Sweet. and rich. Very good. Core large. August, September. Valuable for table, market, and culinary purposes. Willow Twig. Willow. James Kiver. Of unknown origin. The tree is a poor grower in the nur- sery, but makes a good spreading, somewhat drooping orchard tree, quite hardy, and very productive, and although of only good quality, its keeping qualities, productiveness, and hardi- hood make it a profitable market Apple for rich prairie and bottom lands in the West. Young shoots slender, reddish brown, downy. Buds inconspicuous. Fruit medium size, roundish, slightly conic, somewhat ob- late, light yellow, or pale gi-eenish yellow, shaded and marbled 256 THE APPLE. with dull red, and sprinkled with numerous russet dots. Stalk rather short and slender. Cavity narrow, sometimes partially closed, with a lip. Calyx partially closed, in a some- Willow Twig. •what corrugated abrupt basin, very tender, pleasant subacid, keeping. Flesh yellowish green, not Good. Valuable for lute WiNESAP. Texan Red. Wine Sop ? Potpie Apple. Holland Red Winter. This is not only a good Apple for the table, but it is also one of the very finest cider fruits, and its fruitfulness renders it a great favorite with orchardists. The tree grows rather irregularly, and does not form a handsome head ; but it bears early, is productive, and the apples have the good quality of hanging late upon the trees without injury, while the tree thrives well on sandy, light soils. The tree is very hardy, and one of the most profitable orchard varieties wherever grown. Young wood reddish brown, with smooth red buds. THE APPLE. 257 Fruit of medium size, rather roundish conical. Skin smooth, of a fine dark red, with a few streaks, and a little yellow ground, appearing on the shady side. Stalk nearly an inch long, slender, set in an irregular deep cavity, often rus- Winesap. seted. Calyx small, closed, placed in a regular basin, with fine plaits. Flesh yellowish white, half fine, firm, crisp, with a rich, high flavor, somewhat vinous. Very good. November to May. Winter Sweet Paradise. Paradise Winter Sweet. Grandmother. From Pennsylvania. The Winter Sweet Paradise is a productive and excellent orchard fruit, always fair, and of fine appearance. Tree hardy, upright, vigorous, not an early bearer. Young shoots rather long, slender, reddishjgray. Fruit rather large, regularly formed, roundish oblate. Color dull green when picked, with a brownish blush, be- coming a little paler at maturity. Stalk short, set in a round cavity, often russeted. Calyx closed, small. Basin rather deep, slightly corrugated. Flesh white, fine-grained, tender, 17 258 THE APPLE. Winter Sweet Paradise. juicy, sweet, sprightly, and very good. Core rather small. November to March. Yellow Bellflower. BeUefleur Yellow. BeUe Fleur. Bishop's Pippm of Nova Scotia. Lady Washington. Reinette Musque. Warren Pippin. The Yellow Belle Fletir is a large, handsome, and excellent winter Apple, everywhere highly esteemed in the United States. It is most abundantly seen in the markets of Phila- delphia, as it thrives well in the sandy soils of New Jersey. Coxe first described this fruit, the original tree of which grew in Burlington, N. J. Tree a moderately vigorous grower, forming a spreading, roundish, rather drooping head. Young wood yellowish brown. A regular and excellent bearer. Fruit very large, oblong, a little irregular, tapering to the eye. Skin smooth, pale lemon yellow, often with a blush next the sun. Stalk long and slender, in a deep cavity. Calyx closed and set in a rather narrow, plaited basin. Seeds in a large hollow capsule or core. Flesh tender, juicy, crisp, with a sprightly subacid flavor ; before fully ripe it is considerably acid. Very good. December, February. THE APPLE. 259 Yellow Bellflower. Yellow Newtown Pippin. Albemarle Pippin. The Yellow Newtown Pippin is handsomer in appearance, and has a higher perfume than the Green or Newtown Pippin, and its flesh is rather firmer, and equally high flavored ; while the Green is more juicy, crisp, and tender. The Yellow Newtown Pippin is rather flatter, measuring only about two inches deep, and it is always quite oblique — projecting more on one side of the stalk than the other. When fully ripe it is yellow, sometimes with a rather lively red cheek, and a smooth skin, few or none of the spots on the Green variety, but with the same russet marks at the stalk. It is also more highly fragrant before and after it is cut than the Green. The flesh is firm, crisp, juicy, and with a very rich and high flavor. Both the Newtown Pippins grow alike, and they are both excellent bearers. This variety is rather hardier and succeeds best. February to May. 260 THE APPLE. f t« Yellow Newtown Pippin. York Imperial. Johnson's Fine Winter. Origin thought to be York Co., Pa. Tree moderately vigorous, spreading, holds its fruit and foliage well and late, York Imperial. THE APPLE. 261 and is considered a valuable late variety in its locality. Very productive. Young wood rich brown, downy. Fruit medium, oblate oblique, flattened at the ends. Skin whitish or pale yellow, shaded with crimson in the sun, some rather obscure splashes and stripes, and thinly sprinkled with light and gray dots, a few areole. Stalk short. Calyx closed or partially open. Basin large, deep. Flesh yellowish, firm, crisp, juicy, pleasant, mild subacid. Good to very good. Core compact, small. November, February. SIBEEIAN CEABS AND IMPEOVED SIBEEIAN APPLES. The varieties of Siberian Crab Apples {Pyrus haccata) have, heretofore, been mainly valued for their handsome flowers and the beautiful appearance of the tree when loaded with fruit. Within the past year or two, however, considerable atten- tion has been given to their cultivation by fruit-growers in our Western and Northwestern States, because of the superior hardihood of the trees. Large numbers of seedlings have been gro^vn, some bearing full evidence of the paternity of the JPyrus haccata, others possessing more or less of the JPyrus malus, apparent more in the flesh and improved quality of the fruit than in the habit of the trees. They are all valuable for cider, preserves, and cooking, and some of the improved varieties, more truly, perhaps, Siberian Apples than Crabs, are quite pleasant and rich for the dessert. The great hardihood of the trees, and their productiveness, make them highly valuable for sections where the better varieties of the Pyrus malus do not succeed. In descriptions of these vari- ties the terms " medium, large, or small," must be considered as applied in comparison with the Siberian Crab. The common Siberian Crab is a beautiful little fruit, which is produced in rich clusters on the branches, and, at a distance, resembles large and handsome cherries. It is highly esteemed for preserving, and almost every large garden contains a tree of this variety. It forms a vigorous, neat tree, of rather small size, and its blossoms, which are white, are produced in 'beautiful profusion in spring, and a large crop of fruit regu- Ip.rly follows. 262 THE APPLE. ASTRAOHAN. This is one of the very largest sized of the old varieties. Fruit medium to large, roundish conical, bright rich clear red, with a fine light bloom. Calyx with long segments, prominent. Flesh whitish, crisp, juicy, sharp, brisk acid, tender. September. Bailey's Crimson. Raised by William H. Bailey, of Plattsburgh, N. Y. Tree upright, vigorous, very productive, large for a Siberian, and very beautiful. Fruit large, roundish, slightly conical. Skin, yellow, almost entirely covered with deep rich red or crimson, with a wh^^ish bloom. Stalk short to long, slender. Cavity small. Calyx closed. Basin rather small. Flesh yellow, firm, juicy, subacid, a little astringent. September, October. Double Flowering Chinese Crab. Double Flowering Apple. This very beautiful crab-tree from China, which produces a small green fruit, of no value, is highly admired for its showy blossoms. These are large, tipped with deep red in the bud, but when ojien are of a pale rose color, semi-double, large, and produced in fine clusters. It is an exceedingly orna- mental, small tree, growing from ten to twenty feet in height. Double White Siberian Crab. Fruit roundish, irregular, swollen on one side. Color red carmine on the sunny side, green on the shaded side, covered with a white bloom. Flowers large double white, very orna- mental. FoxLEY Crab. Raised by Thomas Andrew Knight, England, from seed of the Cherry Crab, Tree hardy. Fruit produced in clusters. Fruit medium, roundish oblate, golden yellow. Stalk long. Flesh yellow, crisp, juicy, subacid. General Grant. Size large for a crab, round, oblate, warm yellow ground, with broken stripes of dark, becoming, on the sun-exposed side, entirely red, and very dark, almost black red, with a few minute light dots. Stalk slender. Cavity open, moderately deep. Calyx closed. Basin broad, not deep, but conspicu- THE APPLE. 263 ously furrowed. Flesh white, moderately fine-grained, not juicy, very mild subacid. Core large for size of fruit. Late Autumn. Hampton's Siberian Crab. A beautiful variety, originated with Wm. C. Hampton, Hardin Co., O. Fruit large for a Siberian Crab, ovate conical, deep rich crimson, blotched and indistinctly striped with clear orange and yellowish red. Blossoms large. This is one of the most beautiful of all the. crabs, especially when in bloom. Hyslop. This variety has been long and pretty extensively cultivated. The trees are hardy, the gi'owth strong, rather spreading. Wood light colored, a little downy. Fruit large, produced in clusters, roundish ovate, dark rich red, covered with a thick blue bloom. Stalk long, slender. Calyx closed. Flesh yellowish, subacid, good for culinary uses and for cider. Lady Crab. This is a foreign variety, of great l:)eauty, and the tree a vigorous, upright grower, much resembling the Lady Apple. Very productive. Young wood grayish reddish dark brown, with conspicuous white or gray dots. Fruit small, roundish oblate, a little oblique, rich dark red, with traces of russet, and many apparently rough russet dots. Stalk medium length for a crab, quite slender. Cavity open, broad, deep russeted. Calyx almost closed, with connected half-recurved segments. Basin broad, shallow, distinctly corrugated next the calyx. Flesh yellowish,- moderately juicy, mild subacid. November, December. Large Bed Siberian Crab. This variety is about twice the size of the common Siberian Crab, roundish ovate, with a large and prominent calyx, and a pale red and yellow skin. It forms a larger tree, with rather coarser foliage than the common variety, and is esteemed for the same purposes. September and October. Large Yellow Siberian Crab. Ffuit similar in size to the foregoing, roundish oval, flat- tened at base and crown, light clear yellow, often inclining to amber, with a warm cheek. 264 the apple. Marengo. The discovery of this variety, as well as its identity witl the Siberian Crabs, Pyrus baccata, as a tree, is attributed t( James F. Lester, Marengo, 111. It is said to be a seedling found in the rows of an old seedling nursery of apple-stocks The original tree is thought to be about eighteen years old Young shoots vigorous, reddish brown, with the gray specks bloom, and scaly cuticle peculiar to the Siberian. The fruit is large for its class ; in form roundish, flattenec at blossom end, bright warm red on yellow ground, smooth with a few scattered gray or light russet dots. Flesh yelloW' ish white, crisp, juicy, a little harsh until fully ripe, when ii is a mild and pleasant subacid. Stalk long, slender, set in narrow cavity. Calyx closed. Basin broad, open, corru gated. Early Winter to late in Spring. Montreal Beauty. This is one of the most beautiful of all Crabs, in appear ance. Fruit large, roundish oblate, bright yellow, mostly coverec and shaded with rich red. Flesh yellowish, rich, firm, acid. September, October. Powers' Large. Originated with Hiram Powers, Catskill, N. Y. Tree vigorous, hardy, and productive. Fruit large, roundish oblate, waxen white, shaded an( striped with carmine, crimson, and yellow, and covered with a lilac bloom. Flesh sharp, yet mild acid. Fine for cooking. Early October. Transcendent. This is one of the best of the early autumn varieties. Fruit medium to large for its class, roundish oblong, flat- tened at its ends, slightly but regularly ribbed, golden yellow, with a rich crimson red cheek in the sun, covered with delicate white bloom ; when fully ripe the red nearly covers the whole surface. Stalk long and slender, set in an open, deep cavity. Calyx closed, with long reflexed segments. Flesh creamy yellow, crisp, subacid, a little astringent until fully mellow, when it is pleasant and agreeable. Early Au tumn. THE ALMOND. CHAPTER X. THE ALMOND. Amygdcdus communis^ Dec, BosacecB of botanists. Amandier of the French ; Mandelbaum, German ; Mandorlo^ Italian ; AlmendrOj Spanish. The Almond-tree, which is a native of the north of Africa and the mountains of Asia, has long been cultivated, and is mentioned in Scrii)ture as one of the charms of the fertile land of Canaan. It so strongly resembles the peach-tree that it is difficult to distinguish it by the leaves and wood only ; indeed, several botanists are of opinion, from exj^eriments made in raising the almond from seed, that this tree and the peach are originally the same species, and that the rich and luscious peach is the effect of accidental variation, produced by culture on the almond. The chief distinction between the two in our gardens lies in the fruit, which, in the almond, consists of little more than a stone covered with a thick, dry, woolly skin, while the peach has in addition a rich and luscious flesh. The blossoms of the almond resemble those of the peach, but are larger ; they are produced in great profusion, early in the season, before the leaves, and are very ornamen- tal. Uses. The kernel of the sweet almond is Mghly esteemed as an article of food, and is largely used as an ingi-edient in confectionery, cookery, and perfumery. It is raised in gi-eat quantities in the south of Europe, especially in Portugal, and is an important article of commerce. The bitter almond is used in cookery and confectionery, and in medicine ;. it fur- nishes the prussic acid of the shops, one of the most powerful of poisons. From bo^Ji species an oil is also ob- tained. In France the almond is preferred as a stock on which to bud and graft the peach, which in a very dry climate or chalky soil, it is found, renders the latter more healthy and fruitful than its own bottom. The sweet hard-shelled variety (Douce a coque dure) is preferred for stocks by French nur- serymen. Cultivation. The almond thrives best in a warm dry soil, and its general cultivation in this country is precisely like that of the peach. The sweet almond is the only one con- side7"ed of value here, and it is usually propagated by budding it on plum stock, or on the bitter almond seedlings. It is rather more hardy at the North when budded on the former. 266 THE ALMOND. and as the buds of the sweet almond are rather slender and small, the plum stocks to be budded should be thrifty seed- lings, not more than a fourth of an inch in diameter at the place where the bud is inserted. The Common Almond, the Hard-shell Sweet Almond, and the Bitter Almond, are hardy in the latitude of New York, and will bear tolerable crops without care. The Soft-shell Sweet Almond, or Ladies' Almond, will not thrive well in the open garden, as a standard, north of Philadelphia; but they succeed well trained to a wall or on espalier rails in a warm situation, the branches being slightly protected in winter. There is no apparent reason why the culture of the almond should not be pursued to a profitable extent in the warm and favorable climate of some of the Southern States. Especially in the valley of the Ohio and Tennessee it would be likely to succeed admirably. Soft-Shell Sweet Almond. Doux d coque tendre. Amandier des Dames, ou Sultan a coque tendre. Amande Princesse. Amandier a coque tendre. Ladies' Thin ShelL des Dames. The Soft-shell or Ladies' Almond is the finest of all the Almonds. It is the very variety common in the shops of the confectioners, with a shell so thin as to be easily crushed be- tween the fingers, and the kernel of which is so highly es- teemed at the dessert. It ripens early in the season, and is also highly esteemed in a young or fresh state, being served on the table for this purpose about the middle of July in Paris. The blossoms of this variety expand at the same time with the leaves, and are more deeply tinged with red than the foregoing. Several varieties are made of this in France, but they are (as quoted above) all essentially the same fruit. Fruit two inches long, oval, compressed. The nut is more than an inch long, oval, pointed, one-sided, with a light- colored, porous, very tender shell. The kernel sweet and rich. On the plum stock, in a favorable aspect, this Almond suc- ceeds, with a little care, in the Middle States. Ornamental Varieties. The Dwarf Double Flowering Almond {Amygdcdus pumila, Lin. Prunus sinensis of some) is a beautiful well-known low shrub, extremely ornamental in spring, being covered with a profusion of small pink blossoms, very double. There is also a Double White, similar in habit of srrowth. THE APRICOT. 267 The Large Double Flowering Almond {A. d f/randejleur, iV. Duh.) (A. communis j^l^'^o) is a beautiful French variety, with large nearly white flowers, two inches in diameter. It also bears a good small hard-shell Almond. CHAPTER XI. THE APRICOT. Armeaiaca vulgaris^ Dec. Rosacece of botanists. Ahncotier at the French ; Aprikosenbauin^ German ; Albercoco^ Italian ; Albaricogue, Spanish. The Apricot is one of the most beautiful of stone fruit-trees, easily known by its glossy heart-shaped foliage, large white blossoms, and smooth-skinned golden or ruddy fruit. In the fruit-garden it is a highly attractive object in early spring, as its charming flowers are the first to expand. It forms a fine spreading tree of about twenty feet in height, and is hardy enough to bear as an open standard south of the 42d degree of latitude in this country. The native countries of this tree are Armenia, Arabia, and the higher regions of Central Asia. It is largly cultivated in China and Japan ; and, indeed, according to the accounts of Grosier, the mountains west of Pekin are covered with a natural growth of apricots. The names by which it is known in various European countries all seem to be corruptions of the original Arabic term JBerkoche, Uses. A very handsome and delicous dessert fruit, only in- ferior to the peach, ripening about midsummer, after cherries and before plums, at a season when it is peculiarly accep- table. For preserving in sugar or brandy, for jellies or pastries, it is highly esteemed, and, where it is abundant, an admirable liquor is made from the fruit ; and it is also dried for winter use. In some parts of Germany, the free-bearing sorts — the Turkey, Orange, and Breda — are largely cultivated for this purpose. Cultivation. This tree is almost always budded on the plum stock (on which in July it takes readily), as it is found more hardy and durable than upon its own root. Many nur- serymen bud the apricot on the peach, but the trees so pro- duced are of a very inferior quality — short-lived, more liable to diseases, and the fruit of a second-rate flavor. Budded on 268 THE APRICOT. the plum they are well adapted to sti'ong soils, in which they always hold their fruit better than in light sandy soils. Apricots generally grow very thriftily, and soon make fine heads, and produce an abundance of blossoms and young fruit ; but the crop of the latter frequently falls off when half grown, from being stung by the plum weevil or curculio, to which the smooth skin of this fruit seems highly attrac- tive. To remedy this the same course must be pursued as is directed for the plum. Seedling apricots are usually more hardy and productive here than the finer grafted sorts. Tliis is a favorite tree for training on walls or espaliers, and, in town gardens especially, we often see it trained against the sides of brick houses, and yielding most abundantly. As it bears its fruit in the same way as the peach, and requires the same management, we must refer our readers to the latter head for directions as to pruning and training. As the apri- cot, however, expands its blossoms very early, it should not be placed on an east wall, or in a situation where it is too much exposed to the full morning sun. Diseases. When budded on the plum, this tree is but little liable to diseases, and may be considered a hardy fruit- tree. In order to render it fruitful, and keep it for a long time in a productive state, we cannot too strongly urge the advantages of the shortening-in system of pruning recom- mended for the peach. ' Breda. De Hollande. Amande Aveline. Persique. Hasselnussmandel. Ananas. This is a very excellent small Apricot, said to be originally from Africa, which bears well with common culture, and deserves a place in all gardens, as it is not only a high-flavored dessert sort, but it makes one of the richest preserves. The blossom buds are tinged with deep red before they expand. Fruit rather small, about an inch and a half in diameter, roundish, sometimes rather four-sided. Suture well marked. Skin orange, becoming dark orange in the sun. Flesh deep orange, rich, high-flavored, and rather juicy — separating freely from the stone. The kernel, which is sweet, is eaten in France, whence the name Ammide Aveline. First of August. Early Golden. Dubois' Early Grolden. Origin unknown. Introduced by Charles Dubois, Fishkill Landing, N. Y. Tree vigorous, with long, rather slender branches. THE APRICOT. 269 Fruit small, roundish oval, with the suture well marked, and extending half-way round. Skin smooth, pale orange. Flesh yellow, moderately juicy and sweet, with a very good flavor — separates from the stone. Middle of July. Early Moorpark. A variety much resembling the Moorpark, but ripening some weeks earlier. Fruit roundish, inclining to oval, deep suture on one side, extending from the base to the apex. Skin yellow, mottled and dotted with crimson on the exposed side. Flesh in all respects resembling that of the Moorpark. Stone oblong, with a covered channel along the back, which is pervious. Kernel bitter. Golden Drop. This new Apricot is described by Rivers as having been raised from seed of the Musch-Musch, and is about the size of an Orleans Plum, bright orange and crimson. Flesh melt- ing, with a delicious pine flavor. Ripe middle July. Hemskirke. A large and beautiful English variety, of the finest quali- ty. It strongly resembles the Moorj^ark, from which it is known by its stone not being perforated like that variety. It also ripens a little earlier. Fruit large, roundish, but considerably compressed or flat- tened on its sides. Skin orange, with a red cheek. Flesh bright orange, tender, rather more juicy and sprightly than the Moorpark, with a rich and luscious plum-like flavor. Stone rather small, and kernel bitter. End of July. Kaisha. A variety from Syria, of high rejmtation abroad, but we have found the tree tender and unhealthy. Fruit medium, roundish, with a deep suture toward the stalk, pale yellow, mottled and tinged with red in the sun. Flesh tender, juicy, pale yellowish, paiting freely from the stone, sugary, high-flavored. Stone small, roundish. Kerne' sweet. July and first of August. 270 the aphicot. Large Early. Gros Precoce. De St. Jean. Precoce d'Esperin. Gros d'Alexandrie. Gros Fruhe. d'Hongrie. De St. Jean Rouge. A fine large, early variety from France, of vigorous growth, and one of the best of the early sorts. .Fruit of medium size, rather oblong, and compressed. Suture deep. Skin slightly downy, pale orange in the shade, fine bright orange with a few ruddy spots in the sun. Flesh separating readily from the stone ; orange-colored, rich, and juicy. Kernel bitter. Middle of July. MOORPARK. Anson's. Oldaker's Moorpark. Dumnore. Walton Moorpark, Dunmore's Breda. Temple's. Sudlow's Moorpark. De Nancy. Hunt's Moorpark. This fine variety is the most popular and widely dissemi- nated in this country, except the Breda. It has its name from Moorpark, the seat of Sir William Temple, in England, where it was cultivated more than one hundred and forty years ago. It is only a moderate bearer here, and especially requires the shortening-in mode of pruning, as recommended for the peach. Fruit large, roundish, about two inches and a quarter in diameter each way, on a standard tree ; rather larger on one side of the suture than the other. Skin orange in the shade, but deep orange or brownish red in the sun, marked with numerous dark specks and dots. Flesh quite firm, bright orange, parting free from the stone, quite juicy, with a rich and luscious flavor. Stone peculiarly perforated along the back, where a pin may be pushed through nearly from one end to the other. Kernel bitter. Ripe early in August. MuscH-MuscH. D'Alexandrie. This delicious little Apricot takes its name from the city of Musch, on the frontiers of Turkey in Asia ; but it is also common about Alexandria, and in Northern Egypt it is said to be raised in such abundance that the dried fruit is an arti- cle of commei-ce. The tree is rather delicate, and requires a sheltered position. Fruit rather small, about an inch and a half in diameter, round. Skin deep yellow, with a little orange red on the sunny side. Flesh yellow, with a translucent p%dp^ tender, melting, and very sweet. Kernel sweet. the apricot. 271 Peach. Anson's Imperial. Royal Peach. Peche. Abricot Peche. De Nancy. Du Luxembourg. Peche Grosse. Wurtemburg. Pfirsiche. The Peach Apricot, originally from Piedmont, has long been considered the finest variety ; and it is with us the largest and most excellent sort cultivated — being often as large as a Peach — of medium size, handsome, and of delicious flavor. It very strongly resembles the Moorpark, but the two are readily distinguished by the eye when standing near each other, and the fruit of the Peach is rather larger and finer, and a few days earlier. Fruit of the largest size, about two and a half inches in diameter, roundish, rather flattened, and somewhat compressed on its sides, with a well-marked suture. Skin yellow in the shade, but deep orange, mottled with dark brown, on the sunny side. Flesh of a fine yellow saffron color, juicy, rich, and high-flavored. Stone with the same pervious passage as the Moorpark, and with a bitter kernel. Roman. Apricot Commun. Germine. Groose Germine. Transparent. This is with us one of the largest growing and hardiest Apricot trees, and produces good crops every year in cold or unfavorable situations, where none of the other sorts except the Masculine succeed. It is therefore, though inferior in flavor, a valuable sort for northern situations. The blossoms will bear quite a severe frost without injury. Fruit middle-sized, oblong, with the sides slightly com- pressed, with but little or no suture. Skin entirely pale yellow, or very rarely dotted with a few red spots on one side. Flesh dull yellow, soft, rather dry. When ripened by keeping a few days in the house, the flavor is tolerably good. Stone oblong, with a bitter kernel. Pipe the last of July and first of August. There is a Blotched-leaved Roman (commun a feuilles IJanaches, of the French), precisely like the foregoing in all respects, except the white or yellow stain in the leaf — but it is quite distinct from the blotched-leaved Turkey, cultivated here. Royal. A fine large French variety, raised a few years since at the Royal Luxembourg Gardens. It is nearly as large as the 272 THE BERBERRY. Moorpark, but with larger leaves borne on long footstalks, and without the pervious stone of that sort. It is quite as high flavored, and ripens a week or ten days earlier. Fruit roundish, large oval, slightly compressed. Skin dull yellow, with an orange cheek, very faintly tinged with red, and a shallow suture. Flesh pale orange, firm and juicy, with a rich vinous flavor, E-ipe the latter end of July. Curious or ornamental varieties. The Briaijoon Apricot [A. brigantiaca, Dec), a very distinct species, so much re- sembling a plum as to be called the BrianQon Plum by many authors {Prune de Briangon, Poit.), is a small irregular tree or shrub, ten or twelve feet high, a native of the Alps. It bears a great abundance of small, round, yellow, plum-like fruit in clusters, which are scarcely eatable ; but in Franco and Piedmont the kernels of this variety make the " huile de marmotte," which is worth double the price of the olive oil. The Double-flowering Apricot is a pretty ornamental tree, yet rare with us. Selection of Apricots for a small garden. Large Early, Breda, Peach, Moorpark. Selection for a cold or northern climate. Ked Masculine, Roman, Breda. CHAPTER XII. THE BERBERRY. Barheris milgarls, L. Berheixicece^ of botanists. Bpine-vinette, of the French ; Berheiitzen^ German ; Benrhero^ Italian ; Berheris^ Spanish, The Berberry (or barberry) is a common prickly shrub, from eight to ten feet high, which grows Avild in both hemi- spheres, and is particularly abundant in many parts of, New England. The flowers, the roots, and the inner wood are of the brightest yellow color, and the small crimson fruit is borne in clusters. It is a popular but fallacious notion, en- tertained both here and in England, that the vicinity of this plant, in any quantity, to grain fields, causes the rust. The barberry is too acid to eat, but it makes an agreeable preserve and jelly, and an ornamental pickle for garnishing some dishes. From the seedless sort is made in Rouen a celebrated sweetmeat, confiture dj' epine-vinette. The interior bark is used in France for dyeing silk and cotton a bright- yellow. THE BLACKBERRY. 273 Culture. Tlie culture is of the easiest description. A rich light soil gives the largest fruit. It is easily propagated by seed, layers, or suckers. When the fine fruit of the bar- berry is desired, it should be kept trained to a single stem — as the suckers which it is liable to produce frequently render it barren, or make the fruit small. Common Red. This is too well known to need description. In good soils it grows twelve or fifteen feet high, and its numerous clusters of bright oval berries are very ornamental in autumn. There is a Large Red variety of this, which is only a variation pro- duced by cultivation in rich soil. There are also varieties of this in Europe with pale yellow, white, and purple fruit, which are not yet introduced into this country, and which scarcely differ in any other respect than the color. And there is a so-called sweet variety of the common Berberry from Austria {JB. v. dulcis), but it is scarcely less acid than the common. A variety with purple foliage diflfers but little in the fruit, which is perhaps not quite as fleshy, but the foliage is ex- tremely ornamental. THE BLACKBERRY. There are several species of the Bramble indigenous to this country, which produce eatable fruit, but the best for the table, or for cooking, are the Low Blackberry, a trailing shrub, and the following varieties of the High Blackberry. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavor. It ripens about the last of July or early in August, after the former is past, and is much used by all classes in this country. There is no doubt that varieties of much larger size, and greatly superior flavor, might be produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive genera- tions. XJ-SES. — The Blackberry is more generally cultivated of late years than formerly, and is considerably grown in the garden for family use, for the dessert, and for culinary purposes, such as canning, making tarts, preserves, jellies, jams, and wines for home uses. It is also quite largely cultivated in Bome localities for the market. Propagation. — The Blackberry is usually propagated by 18 -••-.-. 274 THE BLACKBERRY. suckers or offsets, springing up from the main roots. It may also be grown from pieces of the roots, from two to three inches long, and planted in a light sandy soil early in the spring, covered about one inch deep, and a slight coat of lio^ht mulch added to prevent the earth from drying or baking. In the fall, when the plants have done growing and well ripened, the pieces of roots should be put into a box of sufficient size to hold as many as are wanted for planting, and a few holes bored in the bottom for drainage ; an inch of light moist (not wet) soil put on over this, then a layer of roots, and so on alternately until the box is filled. Then a hole dug in a dry part of the garden, the box sunk level with the surface, and covered sufficiently deep to keep out the frost, rounding up the earth to carry off the water. Soil and Culture. — The Blackberry does not require so rich a soil as the Strawberry and Raspberry, but rather dry than very moist or wet, because they are large, coarse-growing plants ; and if the soil is too rich the canes will grow large and succulent, and will not be so hardy nor productive as those of a moderate growth. The suckers or canes should be planted in rows eight feet apart, and from three to four feet in the rows — a single plant at each place is sufficient ; and as the canes grow they should be tied to stout stakes, or trained to a trellis made with posts and wire. It is also a good plan, and perhaps the best one, especially for field cul- ture, when the young growing plants have attained the height of four or five feet, to pinch out the terminal bud, which causes side shoots to be thrown out, and makes the plants more stocky and hardier ; these lateral shoots should be shortened in the coming spring to within eighteen inches of the main stalk. If more suckers spring up than are needed for the coming season, they should be dug iip as soon as they appear. All the old bearing canes should be cut out annu- ally, and soon after they have done bearing. Dorchester. Introduced to notice by the late Capt. Lovett, of Beverly, Mass. Nearly equal in size to New Rochelle, of a more elongated form, earlier grains rather smaller, somewhat sweeter, and producing large crops of high-flavored fruit, a vigorous grower. Fruit large, oblong conic, sometimes measuring an inch and a quarter in length, of a deep shining black. The berries should be fully matured before they are gathered ; it bears carriage well. Ripens about the first of August. THE CHERRY. 275 KiTTATINNY. A native wilding from the Kittatinny Mountains, Warren Co., N. J. It has within a few years become widely dissemi- nated, and everywhere proves of the highest value. Canes quite hardy, and very productive ; ripening early, and con- tinuing a long time. Fruit large to very large, roundish conical, rich glossy black, moderately firm, juicy, rich, sweet, excellent. * Low Blackberry. Trailing Blackberry. Dewberry. Rubus Canadensis. A low, trailing, prickly shrub, producing large white blos- soms in May, and very large roundish oblong black fruit in midsummer. Leaflets from three to five in number. The fruit, when in good soil and fully exposed to the sun, is high- flavored, sweet, and excellent. New Rochelle. Seacor's Mammoth. Lawton. This remarkable variety was found by Lewis A. Seacor, in its native wildness by the roadside, in the town of New Ro- chelle, Westchester Co., N. Y. It is of very vigorous growth, with strong spines which belong to the bramble, is hardy and exceedingly productive. Fruit very large, oval, and, when fully ripe, intensely black. When mature the fruit is very juicy, rather soft and tender, with a sweet, excellent flavor; when gathered too early it is acid and insipid. The granules are larger, conse- quently the fruit is less seedy than any other variety. Hipens about the first of August, and continues in use five or six weeks. CHAPTER XIII. The Cherry. Cerasus splvestris, and C. vulgaris, Arb. Brit. BoscacecB, of botanists. Cerisiei\ of the French ; Kirschenhaum^ German ; Ciriego^ Italian ; Cerezo^ Spanish. The Cherry is a fine, luxuriant fruit-tree, with smooth, light-colored bark, and generally of rapid growth. The va- rieties of the black and he^rt-shaped cherries are always vig- 276 THE CHERRY. orous, and form fine large spreading heads, forty or fifty feet in height ; but those of the acid or red cherry are of lower, more bushy, and tardy growth. In the spring the cherry- tree is profusely covered with clusters of snow-white blos- soms, and earlier in summer than upon any other tree ; these are followed by abundant crops of juicy, sweet, or acid fruit, hanging upon long stalks, and enclosing a smooth stone. The. Cherry comes originally from Asia, and the Roman general, Lucullus, after a victorious expedition into Pontus, has the reputation of having brought it to Italy from Cera- sus, a town in that province, in the year 69 B.C. According to Pliny, the Romans, 100 years after this, had eight vari- eties in cultivation, and they were soon afterwards carried to all jDarts of Europe. The seeds of the cultivated cherry were brought to this country very early after its settlement, both from England and Holland. Uses. As a pleasant and refreshing dessert fruit, the cherry is eveiywhere highly esteemed. The early season at which it ripens, its juiciness, delicacy, and richness, render it always acceptable. While the large and fleshy varieties are exceedingly sweet and luscious, others which are more tender, and more or less acid, are very valuable for pies, tarts, and various kinds of cookery. The fruit of the Kentish or Early Richmond is excellent when stoned and dried, and the Maz- zard, and our wild Virginia cherries, are used to give a flavor to brandy. When canned they retain their character and are very delicious. The Dukes or Moiellos are best for the purpose. The celebrated German Jxirschivasser is made by distilling the liquor of the common black mazzard or gean (in which the stones are ground and broken, and fermented with the pulp), and the delicious JRataJia cordial of Grenoble is also made from this fruit. Maraschino, the most celebrated liqueur of Italy, is distilled from a small gean or mazzard, with which, in fermenting, honey and the leaves and kernels of the fruit are mixed. The gum of the Cherry is nearly identical with gum arable, and there are some marvellous stories told of its nu- tritive properties. The wood of the cherry is hard and durable, and is therefore valuable for many purposes ; but the best wood is aflbrded by our common wild or Virginia cherry, which is a very good substitute for mahogany, taking a fine polish. The larger growing sorts of black cherry are the finest of all fruit-trees for shade, and are, therefore, generally chosen by farmers, who are always desirous of combining the useful and the ornamental. Indeed, the Cherry, from its symmetric cal form, its rapid growth, its fine shade, and beautiful bios- TTIE CHERRY. 277 soms, is exceedingly well suited for a roadside tree in agri- cultural districts. We wish we could induce the planting of avenues of this and other fine-growing fruit-trees in our country neighborhoods, as is the beautiful custom in Ger- many, affording ornament and a grateful shade and refresh- ment to the traveller at the same moment. Mr. Loudon, in his Arboretum, gives the following account of the cherry avenues in Germany, which we gladly lay before our read- ers : — *' On the Continent, and more especially in Germany and Switzerland, the cherry is much used as a roadside tree ; par- ticularly in the northern parts of Germany, where the apple and pear will not thrive. In some countries the road passes for many miles together through an avenue of cherry-trees. In Moravia, the road from Brunn to Olmutz passes through such an avenue, extending upwards of sixty miles in length ; and in the autumn of 1828 we travelled for several days through almost one continuous avenue of cherry-trees, from Strasburg by a circuitous route to Munich. These avenues, in Germany, are planted by the desire of the respective gov- ernments not only for shading the traveller, but in order that the poor pedestrian may obtain refreshment on his jour- ney. All persons are allowed to partake of the cherries, on condition of not injuring the trees ; but the main crop of the cherries, when ripe, is gathered by the respective propri- etors of the land on which it grows ; and when these are anxious to preserve the fruit of any particular tree, it is, as it were, tabooed ; that is, a wisp of straw is tied in a con- spicuous part to one of the branches, as vines by the road- sides in France, when the grapes are ripe, are protected by sprinkling a plant here and there with a mixture of lime and water, which marks the leaves with conspicuous white blotches. Every one who has travelled on the Continent in the fruit season, must have observed the respect that is paid to these appropriating marks ; and there is something highly gratifying in this, and in the humane feeling displayed by the princes of the different countries in causing the trees to be planted. It would indeed be lamentable if kind treatment did not produce a corresponding return." Soil and Situation. A dry soil for the cherry is the universal maxim, and although it is so hardy a tree that it will thrive in a great variety of soils, yet a good sandy or gravelly loam is its favorite place. It will indeed grow in much thinner and dryer soils than most other fruit-trees, but to obtain the finest fruit a deep and mellow soil, of good quality, is desirable. When it is forced to grow in wet places, or where the roots are constantly damp, it soon 278 THE CHERRY. decays and is very short-lived. And we have seen this tree, when forced into too luxuriant a growth in our over-rich Western soils, become so gross in its wood as to bear little or no fruit, and split open in its trunk, and soon perish. It is a very liard}'^ tree, and will bear a great variety of expo- sures Avithout injury. In dee]) warm valleys, liable to spring frosts, it is, however, well to plant it on the north sides of hills, in order to retard it in the spring. Pkopagatiox. The finer sorts are nearly always propa- gated by budding on seedlings of the common black mazzard, which is a very common kind, producing a great abundance of fruit, and very healthy, free- growing stocks. To raise these stocks, the cherries should be gathered when fully ripe, and allowed to lie two or three days together, so that they may be partially or wholly freed from the pulp by washing them in water. They should then be planted immediatel}^ in drills in the seed-plot, covering them about an inch deep. They will then vegetate in the following spring, and in good soil will be fit for planting out in the nursery rows in the autumn or following spring, at a distance of ten or twelve inches apart in the row. Many persons preserve their cherry- stones in sand, either in the cellar or in the open air, until spring, but we have found this a more precarious mode ; the cherry being one of the most delicate of seeds when it com- mences to vegetate, its vitality is frequently destroyed by leaving it in the sand twenty-four hours too long, or after it has commenced sprouting. After planting in the nursery rows, the seedlings are gene- rally fit for budding in tlie month of August following. And in order not to have weak stocks overjDOwered by vigor- ous ones, they should always be assorted before they aie planted, placing those of the same size in rows together. Nearly all the cherries are grown with us as standards. The English nurserymen usually bud their standard cherries as high as they wish them to form heads, but we always prefer to bud them on quite young stocks, as near the ground as possible, as they then shoot up clean, straight, smooth stems, showing no clumsy joint where the bud and the stock are united. In good soils the buds v/ill frequently make shoots, six or eight feet high, the first season after the stock is headed back. Grafting of the cherry may be performed the same as with the apple and pear, btit the work, to be success- ful, should always be performed early in the season, before the frost is well out of the ground. If omitted until the buds begin to swell strongly, the chances for success are less than those of failure. When dwarf trees are requii'ed, the Morello seedlings are THE CHERRY. 279 used as slocks, or the Perfumed Cherry (Cerasus Mahaleb) is employed ; but as standards are almost universally preferred, these are seldom seen here. Dwarfs in the nursery must be headed back the second year, in order to form lateral shoots near the ground. Cultivation. The cherry, as a standard tree, may be said to require little or no cultivation in the Middle States, further than occasionally supplying old trees with a little manure to keep up their vigor, pruning out a dead or cross- ing branch, and washing the stem with soft soap should it become hard and bark-bound. Pruning, the cherry very little needs, and as it is always likely to produce gum (and thus decay), it should be avoided, except when really required. It should then be done in 7nidsumme7', as that is the only season when the gum is not more or less exuded. The cherry is not a very long-lived tree, but in favorable soil the finest varieties generally endure about thirty or forty years. In the County of Perry, OJiio, there is a tree of the Black Mazzard variety w^hich is eighty feet in height, and four feet one inch in diameter of main trunk, while the length of the largest limb or branch is forty-two feet. A large cherry-tree at Walworth, N. Y., is recorded as measuring fourteen feet six inches in cicumference, sixty feet in height, and having a spread of over four rods. It has j^roduced fort}^ bushels of fruit in one season. Twenty feet apart for the strong, and eighteen feet for the slow-growing kinds, is the projjer distance for this tree. Training the Cherry is very little practised in the United States. The Heart and Bigarreau Cherries are usually trained in the horizontal manner, explained in pages 4:4:, 45. When the wall or espalier is once filled, as there directed, with lateral branches, it is only necessary to cut ofi", twice e^ery season — in the months of May and July — all additional fjhoots to within an inch or so of the branch from which they gi-ew. As the trees grow older, these fruit-spurs will advance in length, but by cutting them out whenever they exceed four or five inches, new ones will be produced, and the tree will continue to keep its proper shape and yield ex- cellent fruit. The Morello Cherries, being weaker growing sorts, are trained in the fan manner (pages 42, 4:3). Gathering the Eruit. This tender and juicy fruit is best when freshly gathered from the tree, and it should always be picked with the stalks attached. For the dessert, the flavor of many sorts in our climate is rendered more de- licious by placing the fruit, for an hour or two previous, in an ice-house or refrigerator, and bringing them upon the table cool, with dew-drops standing upon them. Por market 280 THE CHERRY. or transportation long distances, they should be gathered only when perfectly dry. Varieties. Since the first publication of this work was written, the number of varieties has greatly increased, and become so hybridized that no distinct line can now be drawn separating many of the Heart Cherries (tender and half tender) from the firm-fleshed or Bigarreau varieties, each class insensibly approaching and intermingling with the other. We have therefore made but one class of these, whose main characteristic is the large, vigorous growth of the trees. The Duke and Morello Cherries, also wanting a natural division, we make to constitute another class, and in these two have comprised all the cherries. CLASS I. BIGARREAU AND HEART CHERRIES. Baumann's May. Bigarreau de Mai. Wilder's Bigarreau de Mai. Of foreign origin. A very productive, early variety, of vigorous growth, of good quality, but not equal to E. P. Guigne. Fruit rather small, oval heart-shap- ed, and rather angular in outline. Skin deep rich red, becoming rather dark when fully ripe. Stalk an inch and three-fourths long, pretty stout at either end, and set in a very narrow and rather irregular cavity. Flesh purplish, tender, juicy, and when fully ripe, tolerably sweet and good. Ripens here the 20th of May. Belle d'Orleans. A foreign variety, ripening just after the Early Purple Guigne. Tree a vigorous grower, spreading habit, productive, and a valuable addition to the early kinds. Fruit above medium size, roundish BeUe d'Orleans. heart-sliaped. Color whitish yellow, half covered with pale red. Flesh tender, very juicy, sweet, and excellent. Ripens early in J une THE CHERRY. 281 BiGARREAU. Graffion. White Bigarreau. Turkey Bigarreau ? Italian Heart. West's White Heart. Groote Princess. Prinzessin Kirsche. Yellow Spanish. Amber, or Imperial. Big-arreau Royal. Bigarreau Gros ? Bigarreau Tardif. Hollandische Grosse. Cerise Ambree. This noble fruit is unquestionably one of the largest, most beautiful, and delicious of Cherries. It was introduced into this country about the year 1800, by the late William Prince, of Flushing, and has been very extensively dissemi- nated under the names of Yellow Spanish, Graffion, and Bigarreau. The tree is short, but thrifty in growth, making strong lateral shoots, and forming a large and handsome head with spreading branches. Fruit very large, and of a beau- tiful waxen appearance, regularly formed, obtuse heart-shaped, the base a good deal flattened. Stalk stout, nearly two inches long, insert- ed in a wide hollow. Skin pale whitish yellow on the shaded side, bordered with minute carmine dots, and deepening into bright red, finely marbled on the sunny side. Flesh pale yellow, quite firm, juicy, with Bigarreau. a rich, sweet, and delicious flavor if allowed fully to ripen. In perfection the last of June. Bigarreau Gros C(euret. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Bigarreau CcBur de Pigeon. Bigarreau Marcellin. Gros Coeuret. This, the true Large Heart-shaped Bigarreau, is a French variety, only rarely seen in the fruit gardens of this country. Fruit large, roundish heart-shaped, with a suture line fre- quently raised, instead of being depressed. Skin at first yel- lowish red, marked with deeper. red streaks, but becoming, when fully ripe, a dark shining red, almost black. Stalk inserted in a shallow hollow. Stone oval and rather large. Flesh firm, purplish, a little bitter at first, but of a sweet flavor when fully matured. Ripe first week in July. 282 THE CHERRY. BiGARREAU OF MeZEL. Great Bigarreau ? Great Bigarreau of Mezel. Large Red Prool ? Monstrous de Mezel. Bigarreau Gaubalais, A foreign variety of the largest size, and, so far as we can judge, identical with Great Bigarreau and Large Red Prool. This is however doubted by some. The tree is a very vigor- ous grower, forming a wide-spreading open head, bearing its fruit on spurs along the limbs or branches. Fruit very large, obtuse heart-shaped. Surface uneven, dark red, or quite black at maturity. Stalk long and slender. Flesh firm and juicy, but not high-flavored. Ripe last of Jime and beginning of July. Black Eagle. A very excellent English variety, raised by the daughter of Mr. Knight, at Downton Castle, in 1806, from tjie seed of the Bigarreau fertilized by the Mayduke. It ripens at the beginning of July, or a few days later than the Black Tartarian. Fruit rather above medium size, borne in pairs and threes, obtuse heart- shaped. Skin deep purple, or nearly black. Stalk of medium length, and rather slender. Flesh deep purple, tender, with a rich, high-flavored juice, superior to the Black Heart. Branches strong, with large leaves. Moderate bearer. Black Hawk. Originated with Dr. J. P. Kirtland, Cleveland, Ohio. The tree is of healthy, vigorous, spreading habit, with much of the general character of Yellow Span- ish. As a table fruit, its high flav(/r will always coaimend it ; while as a mar- ket fruit, its size and productive habit of tree, place it among the very best. Fruit large, heart-shape, often obtuse. Sides compressed. Surface uneven. Color dark purplish black, glossy. Flesh dark purple, half tender, almost firm, juicy, rich, sweet, fine flavor. Season from 20th June to 1st July. Black Eagle. THE CHERRY. 283 Black Tartarian. Tartarian. Black Circassian. Ronald's Heart. Eraser's Tartarische. Bishop's Large. Eraser's Black Tartarian, Superb Circassian. Eraser's Black Heart. Schwarze Herz Kirsche. Circassian. Ronald's Large Black Heart. Eraser's Black. Black Russian. Double Heart. This superb fruit has become a general favorite in all our gardens; and in size, flavor, and productiveness it has no superior among black cherries. It is a Russian and West Asian variety, in- troduced into England about 1796, and brought thence to this country. It is remarkable for its rapid, vigorous growth, large leaves, and the erect habit of its head. The fruit ripens about the middle of June, a few days after the Mayduke. Fruit of the largest size, heart-shaped (sometimes rather obtuse), irregular and uneven on the surface. Skin glos- sy, bright purplish black. Flesh pur- plish, thick (the stone being quite small), half-tender, and juicy. Flesh very rich and delicious. Caroline. One of Prof. J. P. Kirtland's origin- ating. Tree a vigorous, somewhat up- right spreading habit, very productive, and an exceedingly delicious fruit for the dessert. Fruit above medium, round oblong, one side compressed slightly. Color pale amber, mottled with clear light red, and when fully ex- posed to the sun becomes rich red. Flesh very tender, juicy, sweet, and delicate. Yery good or best. Season last of June. Black Tartarian. Champagne. Originated at Newburgh, N. Y. Tree of moderate growth, and forms a round head. Fruit of medium size, roundish heart-shaped. Color lively brick red, inclining to pink, a little paler on the shaded side. Stalk of moderate length and size, inserted in a rather flat iT 284 THE CHERRY. shallow depression. Flesh amber-colored, of a lively rich flavor, a mingling of sugar and acid, something between Downer's Late and a Duke cherry, a good bearer, and ripens uniformly and hangs some time on the tree. Yery good.jj Season last of June. Cocklin's Favorite. Late Amber. Origin unknown. Introduced by E. H. Cocklin, Shep- herdstown, Pa. Tree upright, conical, vigorous, and exceed- ingly productive. Fruit large, roundish, regular, a little compressed, some- what flattened at base, almost without suture. Apex sunk. Skin yellowish shaded, and somewhat mottled in the sun with light crimson. Stalk long and slender, in a deep smooth cavity. Flesh tender, juicy, sweet, vinous. Yery good. Stone very small. Ripens a little later than Downer's Red. Coe's Transparent. Coe's Transparent. Originated with Curtis Coe, of Middle- town, Conn. A productive and valuable addition to the amateur's collection, but rather too tender for carriage to market. Tree vigorous and hardy, with a round and somewhat spreading head. Fruit of medium size, remarkably round and regular in form. Skin thin, wax-like, of a very delicate pale amber, nearly covered with pale cornelian red in the sun, and marked with delicate pale spots or blotches, which give it a unique appearance. Stalk set in a deep depres- sion of moderate depth. Flesh very ten- der, melting, and juicy, with a delicate but sweet and excellent flavor. Best. Ripens just before Black Tartarian. Delicate. Raised by Prof. J. P. Kirtland, Cleveland, O. Tree thrifty, rather spreading habit, productive, and its beautiful appear- ance and delicate flavor will make it a favorite for family Fruit rather above medium size, roundish, slightly de- Stem medium length, in a rather broad deep cavity. THE CHERRY. 285 Color fine amber yellow in the shade, with a rich bright red on the sunny side. Flesh tender, juicy, sweet, with a delicate rich flavor. Best. Ripens the last of June. Doctor. The Doctor. Tree a free grower, somewhat spread- ing, very productive, apt to be small un- less well cultivated. Fruit of medium size, roundish heart- shaped. Stalk of medium length, in a round regular cavity. Color light yel- low, mostly shaded with bright red. Flesh tender, juicy, and pleasant. Very good. Ripens early in June. Downer's Late. Downer. Downer's late Red. This valuable late Cherry was raised by Samuel Downer, Esq., an ardent cul- tivator, of Dorchester, near Boston. It is a very regular and great bearer, ripens about a week after the Cherry season, and hangs for a considerable time on the tree. Fruit of medium size, roundish heart- shaped, inclining to oval. Skin very smooth, of a soft but lively red, mottled with a little amber in the shade. Stalk inserted with a very slight depression. Fruit borne thickly, in clusters. Flesh tender, melting, with a sweet and lus- cious flavor. Ripens from the 4th to the 10th of July. DOWNTON. A variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is believed, of the Elton. Tree hav- ing a round spreading head, moderately productive. Delicate. Downer's Late. 286 THE CHERRY. Fruit large, very blunt heart-shaped, nearly roundish. Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream color, semi- transparent, delicately stained on one side with red, and mar- bled with red dots. Flesh yellowish, without any red, ten- der, adhering slightly to the stone, with a delicious rich flavor. Very good. Last of June. Early Purple Guigne. German May duke. Early Purple Griotte. Trempe Precoce. Origin unknown. An exceedingly early variety, ripen- ing the last of May in favorable seasons. Tree hardy, free grower, spreading, somewhat pendent, and the leaves have longer petioles than most other sorts; a good bearer, and indispensable among the early varieties. Downton. Early Purple Guigne. long. Skin Fruit medium size, roundish heart-shaped. Stem inserted in a rather shallow cavity. Suture indistinct, smooth, dark red, becoming purple at maturity. Flesh pur- ple, tender, juicy, with a rich and sweet flavor. Good to very good, Has proved hardy at the West, and well adapted to that climate. THE CHERRY. 287 Elton. Bigarreau Couleur de Chair. Flesh-colored Bigarreau. Gros Bigarreau Couleur de Chair. Gros Bigarreau Blanc. Biggarreau a Gros Fruit Blanc. Large Heart-shaped Bigarreau. Bigarreau de Kocmont. CcBur de Pigeon. Belle de Rocmont ? Elton Kirsche. Elton's Bunte Knorpelkirsche. The Elton, a seedling raised in 1806, by Mr. Knight, the late President of the London Horti- cultural Society, is certainly one of the first of Cherries in all respects. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red color of the foot-stalks of the leaves. Fruit large, rather pointed heart- sbaped. Skin thin, shining, pale yel- low on the shaded side, but with a cheek next the sun delicately mot- tled and streaked with bright red. Stalk long and slender. Flesh some- what firm at first, but becoming nearly tender, juicy, with a very rich and luscious flavor, not surpassed by any large Cherry known. Ripens about the middle of June, or directly after the Mayduke. Governor Wood. Raised by Professor Kirtland, Cleve- land, O. It deserves a place in every Elton, good collection. Tree vigorous, form- ing a round, regular head, very productive. Fruit large, roundish heart-shaped. Skin light yellow, shaded and marbled with bright red. Suture half round. Stem an inch and a half long, in a broad cavity. Flesh nearly tender, juicy, sweet, rich, and delicious. Very good to best. Ripe about the middle of June. HOVEY. Originated with C. M. Hovey, Boston, Mass. Tree vigor- ous, upright spreading, productive. Fruit large, heart-shaped, compressed on one side with a distinct line from apex to stalk. Stalk medium. Cavity k 288 THE CHERRY. deep. Skin whitish yellow, shaded and mottled with rich shades of red. Flesh rather firm, juicy, sweet, pleasant. Very good. Middle of July. Hovey. Governor Wood. Kirtland's Mary. Raised by Prof. Kirtland. Tree a strong, upright grower, said to be one of the best of his seed- lings, and desirable either for the dessert y '| or market purposes. Fruit large, roundish heart-shape, very regular. Color light and dark rich red, deeply marbled and mottled on a yellow ground; grown fully in the sun, is mostly a rich, dark glossy red. Flesh light yellow, quite firm, rich, juicy, sweet, and very high flavored. Very good or best. Season, last of June and first of July. Knight's Early Black. A most admirable early Cherry, re- sembling the Black Tartarian, though much more obtuse in form, but ripen- ing nearly a week earlier. Tree spread- ing. Moderately productive. Knight's Early Black. THE CHERRY. 289 Fruit large, a little ii-regular in outline obtuse, heart- shaped. Stalk of moderate length, rather stout, and inserted in a deep open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavor. Laura. Originated with Charles Pease, Sen., Cleveland, O. Tree spreading upright, productive. Fruit medium to large, heart-shaped, globular, sometimes one- sided. Color pale yellow ground, mostly overspread with rich, bright red, without suture. Stem medium or short, in a shallow depression. Flesh peach-blow white, radiating lines wavy, juicy, sweet, very rich, and high flavor, excellent, half or nearly tender. Pit medium to small. Season early in June, but hangs well. Napoleon Bigarreau. Bigarreau Lauermann. Lauermann's Herz Kirsche. Lauermann's Kirsche. Holland Bigarreau ? Lauermann's Grosse Kirsche. Clarke's Superb. Clarke's Bigarreau. The Napoleon Bigarreau is large, well-flavored, handsome, and productive. Fruit of the largest size, very regu- larly heart-shaped, a little inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and with a fine marbled dark crimson cheek. Flesh very firm (too much so), juicy, with an excellent flavor. Stalk very stout, short, and set in a narrow cavity. Ripens a few days after the Bigar- reau, about the first of July, and is a good and constant bearer. Good. The fruit is not so obtuse as the Bigarreau. Holland Bigarreau is so much like the above that we think it identical. Ohio Beauty. Originated by Prof. Kirtland. Tree a vigorous grower, with a rather spreading head, and has proved so far ^^. „ _ ^ , *. 1 1,1 1 • 1 Oliio Beauty. a productive, valuable knid. Fruit large, obtuse heart-shaped. Light ground, mostly covered with red. Flesh tender, brisk, juicy. Very good. Ripe about the middle of June. 19 290 THE CHERRY. Osceola. Originated with Prof. Kirtland. Moderate bearer and medium growth. Fruit above medium, heart-shaped. Color fine dark red, approaching to black. Flesh juicy, tender, sweet, and excellent. Yery good. Kipe last of June. PONTIAC. Originated with Prof. Kirtland. Tree vigorous, round headed, upright spreading. Very productive. Valua- ble either for table or market pur- poses. Fruit large, obtuse heart-shaped. Sides compressed. Color dark pur- plish red, approaching to black when fully ripe. Flesh half tender, juicy, sweet, and agreeable. Very good. Season, last of June. Osceola. Red Jacket. One of Prof. Kirtland's seedlings. A free-growing, rather spreading, late, and productive variety. Very profitable for market. Fruit large, regular, obtuse heart-shaped. Color amber, mostly covered with light red. Flesh half tender, juicy, good but not rich flavor. Stalk long, slender, in a moderate basin. Ripe about the time of Downer's Red. ROCKPORT. Rockport Bigarreau. Raised by Dr. Kirtland, Cleveland, O. Tree vigorous, healthy, upright, forming a beautiful pyramidal head; a good bearer, and worthy of a place in every good collection. Fruit large, roundish obtuse heart-shaped. Color, when ful- ly ripe, a beautiful bright red, shaded with pale amber. Flesh rather firm, juicy, sweet, rich, with an excellent flavor. Very good or best. Ripens early in June, or just before Mayduke. THE CHERRY. 291 Red Jacket. Eockport. TOWNSEND. Tree a strong, vigorous grower, productive, and promises veil. Raised by W. P. Townsend, Lockport, N. Y. Fruit large, obtuse heart-shaped, high-shouldered, com- )ressed. Suture distinct. Apex depressed. Stem long, ;omewhat slender, set in a broad, rather deep depression, ^olor light amber, mottled and shaded with carmine. Flesh ilmost tender, juicy, rich, sprightly, refreshing flavor. Pit •mall. Yery good. Pipe last of June. Tradescant's Black Heart. Elkhom. Large Black Bigarreau. Bigarreau Gros Noir. Gross Schwarze Knoorpel. Elkhom of Maryland. Tradescant's. Guigne Noir Tardive. Kirsche mit Saftigem Fleisch. It is a European variety, but a tree, growing about forty '^ears since in the garden of an inn in Maryland, attracted he notice of the late Wm. Prince, who propagated it under he name of Elkhorn, by which it was there known. The )ark is of a peculiarly gray color, and the growth quite vigorous. 292 THE CHERRY. Fruit large, heart-shaped, with a very irregular or uneven surface. Skin deep black, glossy (before fully ripe, deep pur- ple, mottled with black). Stalk rather short, set in a pretty deep hollow. Flesh very solid and firm, dark purple, mode- rately juicy. Good. Ripe first and second week in July. White Bigarreau. White Ox-Heart. Ox-Heart. White Bigarreau. Harrison Heart ? Large WTiite Bigarreau. Turkey Bigarreau. Bigarreau blanc ? The White Bigarreau is inferior to the Bigarreau or Graf- fion in hardness, and in the circumstance that it is a very poor bearer while the tree is young, though it bears fine crops when it has arrived at from twelve to fifteen years' growth. Growth upright. Fruit of the largest size, heart-shaped, with a rather irreg- ular outline, and a pretty distinct suture line on one side. Skin yellowish white, overspread with marbling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe half tender, and more luscious than the latter Cherry. Good to very good. It is very liable to crack after rain. Middle and last of June. CLASS II. DUKE AND MORELLO CHERRIES. Arch Duke. Griotte de Portugal. Late Arch Duke. Portugal Duke. Late Duke of some. Tree rather more vigorous and upright than the Mayduke, hardy and prolific. Fruit large, obtuse heart-shaped. Suture distinct on one side. Skin at first bright red, but becoming very dark when mature. Stalk an inch and a half long, slender, inserted in a rather deep open cavity. Flesh light red, melting, juicy, rich subacid flavor. Yery good. Ripe the first and second weeks in July. the cherry. Belle de Choisy. 293 Cerise Doucette, Cerise de la Palembre. Ambree a Gros Fruit. Ambree de Choisy. Schone von Choisy. Cerise a Noyau Tendre. In our estimation, there is no Cherry for the dessert more delicious than the Belle de Choisy. It comes from the vil- lage of Choisy, near Paris, where it was raised in 1760. The habit of the tree is nearly that of the Mayduke, the leaves dark, and the head upright. It is hardy, a moderate bearer. Fruit round or slightly depressed. Skin very thin and translucent, showing a net-like texture of flesh beneath ; in color, pale amber in the shade, but in the sun finely mottled with yellowish red — the fruit fully ex])Osed becoming a bright cornelian red. Flesh amber- colored, very tender and melt- ing, of a delicate sweet flavor. Stalk rather short, swollen at the upper end. Best. Middle of June, or directly after the Mayduke. Belle Magnifique. Belle et Magnifique. Magnifique de Sceaux. Belle de Sceaux. Belle de Chatenay. Planchoury ? Tree hardy, moderately vigorous, productive, a beautiful and excellent late variety. Useful for culinary pur- poses, and good table fruit when pretty ripe. Fruit large, roundish, inclining to heart-shape. Stalk long, slender, in an open medium cavity. Skin a fine bright red. Flesh juicy, tender, with a sprightly subacid flavor, one of the best of its class. Bipe middle of July till the middle of August. Belle Magnifique. Imp^ratrice Eugenie. Empress Eugenie, A French Cherry of the Duke family, rather dwarf in habit, shoots pretty stout, very productive. 294 THE CHERRY. Fruit large, roundish flattened. Skin rich dark red. Su- ture broad, shallow. Stalk rather short, in a deep cavity. Flesh reddish, tender, rich, juicy subacid. Yery good. Stone small. Middle of June. Kentish. Virginian May ? Early Richmond. Kentish Red. Commune. Muscat de Prague. Common Red. Pie Cherry. Montmorency. Montmorency a longue queue. De Kalb. The true Kentish Cherry, an old European sort, better known here as the Early Richmond, is one of the most valuable of the acid Cher- ries. It begins to color about the 20th of May, and may then be used for tarts, while it will hang upon the tree, gradually grooving larger, and losing its acidity, until the last of June, or in dry seasons even until July, when it becomes of a rich, sprightly, and excellent acid flavor. The tree grows about eigh- teen feet high, with a roundish spreading head, is exceedingly pro- ductive, and is from its early ma- turity a very profitable market fruit, being largely planted for this is remai'kable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The fruit is then exposed to the sun, and becomes one of the most excellent of all dried fruits. Fruit when it first reddens rather small, but when fully ripe, of medium size, round, or a little flattened ; borne in pairs. Skin of a tine bright red, growing somewhat dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at maturity, of a sprightly rather rich acid flavor. Very good. Early Richmond. purpose. This kind THE CHERRY. 295 Late Duke. Anglaise Tardive. A very large and fine Duke Cherry, ripening later than the Maydiike, and therefore a very valuable sort for the dessert or for cooking. The tree is of vigorous growth for its class. Fruit large, flattened or obtuse heart-shaped. Color, when fully ripe, rich dark red (but at first white, mottled with bright red). Stalk rather slender, inserted in a shallow hol- low. Flesh yellowish, tender, juicy, with a sprightly subacid flavor, not quite so sweet and rich as the Mayduke. Ripens gradually, and hangs on the tree from the middle of July till the 10th of August. Late Duke. Louis Philippe. Louis Philippe. From France. Tree upright spreading, habit between the Dukes and Morellos. Vigorous and very productive. Fruit large, roundish regular. Stalk rather short, stout, set in a broad, even, regular cavity, usually grows in clusters. Skin rich dark, almost purplish black red. Flesh red, tender, juicy, sprightly, mild acid. Stone small. Very good or best. Middle to last of July. 29G THE CHERRY. Mayduke. Early Diike, Large Mayduke. Morris Duke. Morris's Early Duke. Benham's Fine Early Duke. Thompson's Duke. Portug-al Duke. Buchanan's Eai'ly Duke. Millet's Late Heart Duke. Royale Hative. Cherry Duke of some. Cerise Guigne. Coularde. De Hollande. D'Espag-ne. Griotte Grosse Noire. Griotte d'Espagne of some. Griotte Precoce of some. This invaluable early Cherry is one of the most popular sorts in all countries, thriving almost equally well in cold or warm climates. This, the Black Heart, and the Bigar- reau, are the most extensively diffused - of all the finer varieties in the United States. And among all the new vaiie«. ties none has been found to supplant the Mayduke. Before it is fit for table use, it is admirably adapted for cooking, and when fully ripe it is, per- haps, the richest of the subacid Cher- ries. In the gardens here we have noticed a peculiar habit of this tree of producing very frequently some branches which ripen much later than the others, thus protracting for a long time the period in which its fruit is in use. The Mayduke is remarkable for its upright, or, as it is called, fas- tigiate head, especially while the tree is young, in distinction to other sorts, which produce many lateral branches. Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first of a lively red, but when fully ripe of a rich dark red. Flesh reddish, tender, and melting, very juicy, and at maturity rich and excellent in flavor. This fruit is most fre- quently picked while it is yet red, and partially acid, and be- fore it attains its proper color or flavor. It begins to color, about New York, in favorable seasons, the last of May, and ripens during the first half of June. Mayduke is said to be a corruption of Medoc, the province in France where this variety (the type of all the class now called Dukes) is believed to have originated. MORELLO. Milan. EngHsh Morello. Cerise du Nord. Large Morello. Griotte Ordinaire du Nord. Dutch Morello. September Weichsel Grosse. Ronald's Large Morello. The Morello is a fine fruit. Its name is said to be derived Mayduke. THE CHERRY. 297 from the dark purple color of its juice, which resembles that of the Morus or Mulberry. It is highly valuable for all kinds of preserves, and is an agreeable addition to a dessert. Fruit of pretty large size, round or slightly obtuse heart- shaped. Skin dark red, becoming nearly black when fully ripe. Flesh dark purplish red, tender, juicy, and of a pleasant subacid flavor when quite mature. Ripe 20th of July. The Common Morello of this country is a smaller variety of the foregoing, and a little darker in color. Little esteemed. Reine Hortense. Monstrueuse de Bavay. Lemercier. Belle de Bavay. Seize a la Livre. French origin, of Duke habit. Tree a healthy and hand- some grower, productive, and a very desirable variety. Fruit very large, roundish elongated. Skin a bright lively red, somewhat marbled and mottled. Suture distinctly marked by a line without any depres- sion. Flesh tender, juicy, very slightly subacid and delicious, best of its season. Ripe from the middle to the last of July. Tail's August Duke. A very late Cherry, of the Duke class. Originated with Henry Vail, Esq., Troy, N. Y. Tree very produc- tive, and of vigorous growth. Fruit large, obtuse heart-shaped. Stalk medium, in rather deep but nar- row cavity. Skin rich bright red on the shaded side, and of a lively corne- lian red in the sun. Flesh tender, sub- acid, much like the Mayduke in flavor. Very good. Ripe the last week in July, and the first week or two in Au- gust. Reine Hortense. 298 THE CURRANT. CHAPTER XI Y. THE CURRANT. Ribes ruhriim^ Lin. GrossulacecB^ of botanists. Groseillier commun, of the French; Die Johannisbeere, German; Albesseboom, Dutch ; Ribes rosso^ Italian ; and Grosella, Spanish. The name Currant is said to be derived from the resem- blance in the fruit to the little Corinth grapes or raisins, which, under the name of Currants^ are sold in a dried state in such quantities by grocers ; the latter word being only a corruption of Cori?ith, and the fruit of this little grape being familiarly known as such, long before the common currants were cultivated. The Curuant is a native of Britain and the north of Europe, and is, therefore, an exceedingly hardy fruit-bearing shrub, seldom growing more than three or four feet high. The fruit of the original wild species is small and very sour, but the large garden sorts produced by cultivation, and for which we are chiefly indebted to the Dutch gardeners, are large, and of a more agreeable subacid flavor. The Black Currant {Rihes nigrum) is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odor, disagreeable, at first, to many persons. Uses. The cooling acid flavor of the Currant is relished by most people, in moderate quantities, and the larger varieties make also a pretty appearance on the table. Before fully ripe, currants are stewed for tarts, like green gooseberries, and are frequently employed along with cherries or other fruits in the same way ; but the chief value of this fruit is for making currant jelly, an indispensable accompaniment to many dishes. Currant shrub, made from the fruit in the same manner as lemonade, is a popular summer drink in many parts of the country, and corresponds to the well-known Paris beverage, eau de groseilles. A sweet wine of very plea- sant taste is made from their expressed juice, which is very popular among farmers, but which we hope to see displaced by that afibrded by grapes, — which every one may make with less cost and trouble, and which is infinitely more wholesome, because it requires less additions, of any kind, to the pure juice. The fruit of the Black Currant is liked by some persons in THE CURRANT. 299 tarts, but it is chiefly used for making a jam, or jelly, much valued as a domestic remedy for sore throats. The season when Currants are in perfection is midsummer, but it may be prolonged until October by covering the bushes with mats, or sheltering them otherwise from the sun. Propagation and Culture. Nothing is easier of culture tlian the Currant, as it grows and bears well in any tolerable garden soil. To propagate it, it is only necessary to plant in the autumn, or early in the spring, slips or cuttings, a foot long, in the open garden, where they will root with the greatest facility. The Currant should never be allowed to produce suckers, and, in oi'der to insure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cuttings. When the plants are placed where they are finally to remain, they should always be kej)t in the form of trees — that is to say, with single stems, and heads branching out a few inches from the ground. The after treatment is of the simplest kind ; tliinning out the superfluous wood every spring is all that is required here. Those who desire berries of an extra large size stoj), or pinch out, the ends of all the strong growing shoots about the middle of June, when the fruit is two-thirds grown. This forces the plant to expend all its strength in enlarging and maturing the fruit. And we may add to this, that it is better not to continue the cultivation of currant- trees after they have borne more than six or eight years, as finer fruit w^ill be obtained, with less trouble, from young plants, which are so easily raised. For field culture many prefer to grow them from suckers, but when this mode is adopted, care should be taken to thin out the oldest branches annually, and dig in old manure about the roots. Insects and Diseases. Within a few years the Currant and Gooseberry have been aftected by the ravages of an in- sect described by Dr. Asa Fitch, in his reports to the New York State Agricultural Society, under the name of Ahraxis ribearia. The moths are of a dull nankeen yellow, and make their appearance in June — depositing their eggs upon the leaves. These soon change to small worms, and rapidly eat up the foliage. The best remedy yet known is, to dust thoroughly with powdered white hellebore. The Currant-borer, Prenocerus sujyernatatuSy is another insect that sometimes creates damage by boring its way through the centre of young shoots and thus destroying them. By examining the young shoots in winter, such as are injured or contain the worm will be found of a brown color or shri- velled. Cutting away soon checks them. 300 THE CURRAlfT. There are, nominally, many sorts of Currants, but the following sorts comprise all at present known worthy of cul- tivation. ■! CLASS I. BED AND WHITE CURRANTS. Cherry. A strong-growing variety, with stout, erect, short-jointed shoots. Leaves large, thick, and dark green. Not any more productive than other Currants, but a valuable one for market on account of its size. Fruit of the very largest size. Bunches short. Berries deep red, and rather more acid than Bed Dutch. La H ative. Hative de Bertin. A variety from France. Plant vigorous, foliage not as large as the cherry. Fruit large, dark red. Bunches medium length, tapering. In quality about equal to Bed Dutch. La Versaillaise. Macrocarpa. Caucase. Fertile d' Angers. Imperial Red. A variety from France. A very vigorous grower, with large, coarse foliage, productive. Fruit of the largest size, dark red. Bunches resembling Cherry Currant, but occasionally longer. We have received this Currant under the various names above given, but have been unable to discover any difference. There may be distinct sorts under these names, but we have failed to obtain them. Bed Dutch. Large Red Dutch. Large-Bunched Red. New Red Dutch. Morgan's Red. Groseillier Rouge a Gros Fruit. An old, well-known sort, thrifty, upright growth, very pro- ductive. Fruit large, deep red, rich iicid flavor, with clusters two or three inches long. THE CURRANT. 301 Victoria. May's Victoria. Baby Castle. Houghton Castle. Goliath. Red Grape. Wilmot's Red Grape. A very excellent, rather late sort, with very long bunches of bright red fruit, and is an acquisition to this class of fruits. Berries as large as Red Dutch. Bunches rather longer, of a brighter red, gi-owth more slow, spreading, and very produc- tive. Will hang on the bushes some two weeks longer than most Currants. White Dutch. New White Dutch. Reeve's White. Dana's New White ? White Crystal. Morgan's White. White Leghorn. White Clinton. White Antwerp. This is precisely similar to the Red Dutch in habit, but the fruit is larger, with rather shorter bunches, of a fine yel- lowish white color, with a very transparent skin. It is con- siderably less acid than the Red Currants, and is therefore much preferred for the table. It is also a few days earlier. Yery productive. White Grape. Imperial White. Imperial Blanc. Bunches moderately long. Berries very large, whitish yellow, sweet and good. Yery productive. Branches more horizontal than White Dutch, and less vigorous. White Provence. A strong, upright growing variety, leaves often silvery- Fruit yellowish white. Bunch short, tapering. Not as productive or profitable as White Grape. CLASS II. BLACK CURRANTS. Black Naples. The Black Naples is a beautiful fruit, the finest and largest of all black Currants, its berries often measuring nearly three- fourths of an inch in diameter. Its leaves and blossoms ap- pear earlier than those of the Common Black, but the fruit is later, and tlie clusters, as well as the berries, are larger and more numerous. 302 the cranberry. Common Black. Black English. Casis. The common Black English Currant is well known. The berries are quite black, less than half an inch in diameter, and borne in clusters of four or five berries. Ornamental Varieties. There are several very orna- mental species of Currant, among which we may here allude to the Missouri Currant [Ribes Aureum), brought by Lewis and Clarke from the Rocky Mountains, which is now very common in our gardens, and generally admired for its very fragrant yellow blossoms. Its oval blue berries, which are produced in great abundance, are relished by some per- sons. But there is a Large-Fruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and also some with yellow fruit of large size, almost equalling small cherries. The Bed Flowering Currant [R. sanguineum) is a very beautiful shrub from the western coast of America, with foliage somewhat like that of the Common Black, but which bears very charming clusters of large light crimson blossouis in April. There are several other varieties, as B. sanguineum, fl. pi., B. sanguineum atro-purpurea, and B. Gordoni. They are not quite hardy enough to stand our winters without pro- tection, but at the South will make a valuable addition to their shrubbery. CHAPTER XV. the cranberry. Ckcycoccus, Arb. Brit. Ericace(B, of botanists. AireUe^ of the French ; Die Mooseheere, German ; Veen lessen^ Dutch ; Ossicocco^ Italian. The Cranberry is a familiar trailing shrub, growing wild in swampy, sandy meadows and mossy bogs in the northern portions of both hemispheres, and produces a round, red, acid fruit. Our native species ( 0. macrocarpus) , so common in the swamps of New England, and on the borders of our inland lakes, as to form quite an article of commerce, is much the largest and finest species ; the European Cranberry ( 0. pa- lustris) being much smaller in its growth, and producing THE CRANBERRY. 303 fruit inferior in size and quality. Also the Kussian ( 0. viri- dis), a medium-sized variety. Of the 0. wacrocao-2^us there are three varieties : — The " Bell-shaped," which is the largest and most valued, of a very dark, bright red color. The " Cherry," two kinds, large and small ; the large one the best, of a round form, a fine dark red berry, nearly or quite equal to the Bell-shaped ; and the Bugle, Oval, or Egg-shaped, two kinds, large and smair, not so high-colored as the Bell and Cherry — not so much prized, but still a fine variety. The value of the common Cranberry for tarts, jn-eserves, and other culinary uses, is well known, and in portions of the country where it does not naturally grow, or is not abun- dantly produced, it is quite worth while to attempt its culture. Although, naturally, it grows mostly in mossy wet land, yet it may be easily cultivated in beds of peat soil, made in any rather moist situation ; and if a third of old thoroughly de- cayed manure is added to the peat, the berries will be much larger and of more agreeable flavor than the wild ones. A square of the size of twenty feet, planted in this way, will yield three or four bushels- annually — quite sufl^icient for a family. The plants are easily procured, and are generally taken up like squares of sod or turf, and planted two or three feet apart, when they quickly cover the whole beds. In some parts of New England, low and coarse meadows, of no value, have been drained and turned to very i)rofitable account by planting them with this fruit. In New Jersey, on Long Island, and elsewhere, large tracts of light sandy soils have been planted to Cranberries, and grown with profit and success. The Cranberry grows freely in light soils, but it is necessary to cover the surface, after j^loughing, a depth of several inches, with clean sand. The average product is from eighty to one hundred bushels of cranberries, and the care they require after the land is once j)repared and planted is scarcely any at all, except in gathering. Some of the farms in Massachusetts yield large crops, partly from natural growth, and partly from cultivated plantations. The Cran- berry grows wild in the greatest abundance on the sandy low necks near Barnstable, and an annual Cranberry festival is made of the gathering of the fruit, which is done by the mass of the population, who turn out on the day appointed by the authorities, and make a general gathering with their cran- berry rakes, a certain portion of the crop belonging, and be- ing delivered, to the town. A laborer will gather about thirty bushels of the fruit in a day with a cranberry rake. 304 THE FIG. CHAPTER XYI. THE FIG. Ficus Carica^ L. Arb. Brit. Urticacm, of botanists ; Figuier, of the French ; Fdgenbaum^ German ; Fico^ Italian ; Higuera^ Spanish. This celebrated fruit-tree, whose history is as ancient as that of the world, belongs properly to a warm climate, though it may be raised in the open air in the Middle States, with proper care. In its native countries, Asia and Africa, near the seacoast it forms a low tree, twenty feet in height, with spreading branches, and large, deeply lobed, rough leaves. It is com- j)letcly naturalized in the South of Europe, where its cultiva- tion is one of the most important occupations of the fruit- grower. The fruit of the Fig-tree is remarkable for making its ap- pearance, growing, and ripening, without being preceded by any apparent blossom. The latter, however, is concealed in the i7iterior of a fleshy receptacle which is called, and finally becomes, the fruit. The flavor of the fig is exceedingly sweet and luscious, so much so as not to be agreeable to many per- sons when tasted for the first time ; but, like most fruits of this kind, it becomes a great favorite with all after a short trial, and is really one of the most agreeable, wholesome, and nutritious kinds of food. It has always, indeed, been the favorite fruit of warm countries, and the ideal of earthly happiness and content, as typified in the Bible, consists in sitting under one's own fig-tree. Its cultivation was carried to great perfection among the ancient Romans, who had more than twenty varieties in their gardens. But the Athenians seem to have prided themselves most on their figs, and even made a law forbidding any to be exported from Attica. Smuggling, however, seems to have been carried on in those days, and a curious little piece of etymological history is connected with the fig. The informers against those who broke this law were called sukojyhantai, from two words in the Greek, meaning the " discoverers of figs." And as their power appears also to have been used for malicious purposes, thence arose our word sycoplmnt. The fig was first introduced from Italy about 1548, by Cardinal Poole, and to this country about 1790, by Wm. Hamilton, Esq. Propagation. This tree is very readily increased by cut- tings taken ofi" in the month of March, and planted in a Kght THE PIG. 305 soil iu a hot-bed, when they will make veiy strong plants the same season. Or they may be planted in a shady border in the ojjen air, quite early in April, with tolerable success. In either case the cuttings should be made eight or ten inches long, of the last year's shoots, with about half an inch of the old or previous year's wood left at the base of each. Soil and Culture. The best soil for the fig is one mo- derately deep, and neither too moist nor dry, as in the for- mer case the plant is but too apt to run to coarse wood, and in the latter, to drop its fruit before it is fully ripe. A mel- low calcareous loam is the best soil in this climate — and marl, or mild lime in compost, the most suitable manure. As in the Middle States this tree is not hardy enough to be allowed to grow as a standard, it is the policy of the culti- vator to keep it in a low and shrub-like form, near the ground, that it may be easily covered in winter. The great difficulty of this mode of training, with us, has been that the coarse and over-luxuriant growth of the branches, when kept down, is so gi^eat as to render the tree unfruitful, or to rob the fruit of its due share of nourishment. Happily, the system of root- pruning, recently found so beneficial with some other trees, is in this climate most perfectly adapted to the fig. Short- jointed wood, and only moderate vigor of growth, are well- known accompaniments of fruitfulness in this tree ; and there is no means by which firm, well-ripened, short-jointed wood is so easily obtained as by an annual pruning of the roots — cutting ofi:' all that project more than half the length of the branches. In this way the fig-tree may be kept in that rich and somewhat strong soil necessary to enable it to hold its fruit, and ripen it of the largest size, without that coarse- ness of growth which usually happens in such soil, and but too frequently renders the tree barren. The mode of performing root-pruning we have already described, but we may add here that the operation should be performed on the fig early in November. When this mode is adopted but little pruning will be necessary, beyond that of keeping the plant in a some- what low and regular shape, shortening-in the branches occa- sionally, and taking out old and decaying wood. In winter the branches of the fig must be bent down to the ground, and fastened with hooked pegs, and covered with three or four inches of soil, as in protecting the foreign grape. This covering should be removed as soon as the spring is well settled. Below Philadelphia, a covering of straw or branches of ever-greens is sufficient — and south of Yirginia the fig is easy of culture as a hardy standard tree. Two crops are usually produced in a year by this tree : the 20 306 THE FIG. first, which ripens here in midsummer, and is borne on the previous season's shoots ; and the second, which is yielded by the young shoots of this summer, and which rarely ripens well in the Middle States. It is, therefore, a highly advan- tageous practice to rub off all the young figs of this second crop after midsummer, as soon as they are formed. The con- sequence of this is to retain all the organizable matter in the tree, and to form new embryo figs where these are rubbed oft', which then ripen the next season as the first crop. Ripening the Fruit. In an unfavorable soil or climate, the ripening of the fig is undoubtedly rendered more certain and speedy by touching the eye of the fruit with a little oil. This is very commonly practised in many districts of France. " At Argenteuil," says Loudon, " the maturity of the latest figs is hastened by putting a single drop of oil into the eye of each fruit. This is done by a woman, who has a vial of oil suspended from her waist, and a piece of hollow rye straw in her hand. This she dips into the oil, and afterwards into the eye of the fig." We have ourselves frequenly tried the experiment of touch- ing the end of the fig with the finger dipped in oil, and have always found the fruits so treated to ripen much more certainly and speedily, and swell to a larger size than those left un- touched. There are forty-two varieties enumerated in the last edition of the London Horticultural Society's Catalogue. Few of these have, however, been introduced into this country, and a very few sorts will comprise all that is most desirable and excellent in this fruit. The following selection includes those most suitable for our soil and climate. Fruit nearly all ripen in August. CLASS I. BED, BROWN, OR PURPLE. Black Genoa. The fruit of this Fig is long obovate, that portion next the stalk being very slender. Skin dark purple, becoming nearly black, and covered with a purple bloom. Pulp bright red, flavor excellent. Habit of the tree moderately strong. Black Ischia. Early Forcing, Blue Ischia. One of the most fruitful sorts, and pretty hardy. P THE FIG. 307 Fruit of medium size, roundish, a little flattened at the apex. Skin dark violet, becoming almost black when fully ripe. Elesh deep red, and of very sweet, luscious flavor. ' Brown Ischia. Chestnut. Chestnut-colored Ischia. A good variety, with, however, a rather thin skin, render- ing it liable to crack or burst open when fully ripe. It is hardy, of good habit, and a very excellent bearer. Fruit of medium size, roundish obovate. Skin light or chestnut brown. Pulp purple, very sweet and excellent. Brown Turkey. Brown Italian. Large Blue. Italian. Brown Naples. Murrey. Lee's Perpetual. This is undoubtedly one of the very best for this country, and for open air culture, as it is perhaps the very hardiest, and one of the most regular and abundant bearers. Fruit large, oblong or pyriform. Skin dark brown, covered with a thick blue bloom. Flesh red, and of very deKcious flavor. Brunswick. Madonna, Hanover. Brown Hamburg. Black Naples. Clementine. Bayswater. Red. One of the largest and finest purple Figs, well adapted for hardy culture. Fruit of the largest size, pyriform in shape, with an oblique apex. Eye considerably sunk. Stalk short and thick, of a fine violet brown in the sun, dotted with small pale brown specks, and, on the shaded side, pale greenish yellow. Flesh reddish brown, slightly pink near the centre, and somewhat transparent. Flavor rich and excellent. The only fault of this variety for open air culture is, that it is rather too strong in its growth, not being so easily protected in winter as more dwarfish sorts." Malta. Small Brown. A small, but very rich Fig, which will often hang on the tree until it begins to shrivel, and becomes " a fine sweet- meat." Fruit much compressed at the apex, and very much nar- 308 THE PIG. rowed in towards the stalk. Skin light brown. Pulp pale brown, and of a sweet, rich flavor. Ripens later than the foregoing, about the last of August. Small Brown Ischia. A verv hardv sort, which, in tolerably warm places south of Philadelphia, will make a small standard tree in the open air, bearing pretty good crops, that ripen about the first of September. Fruit small, pyriform, with a very short footstalk. Skin light brown. Pulp pale purple, of high flavor. Leaves more entire than those of the common Fig. CLASS II. FRUIT WHITE, GREEN, OR YELLOW. Marseilles. White Marseilles. Ford's Seedling. White Naples. WTiite Standard. Pocock. Figue Blanche. A very favorite sort for forcing and raising under glass, but which does not succeed so well as the Brown Turkey and the Ischias for open culture. Fruit small, roundish obovate, slightly ribbed. Skin near- ly white, with a little yellowish green remaining. Flesh white, rather dry, but sweet and rich. Nerii. A fruit rather smaller and longer than the Marseilles, and which, from a mingling of slight acid, is one of the most ex- quisite in its flavor. Fruit small, roundish obovate. Skin pale greenish yellow. Pulp red. Flavor at once delicate and rich. This is a very favorite variety, according to Loudon, " the richest fig known in Britain." Pkeoussata. A sort lately introduced from the Ionian Isles into England. It is tolerably hardy, quite productive, and succeeds admirably under glass. Fruit of medium size, roundish, a good deal flattened. Skin purplish brown in the shade, dark brown in the sun. Pulp deep red, with a luscious, high flavor. Seeds unusually small. Ripens gradually, in succession. the gooseberry. 309 White Ischia. Green Ischia. A very small Fig, but one of the hardiest of the light-colored ones. Fruit about an inch in diameter, roundish obovate. Skin pale yellowish green, very thin, and, when fully ripe, the darker-colored pulp appears through it. Pulp purplish, and high flavored. A moderate grower and good bearer. CHAPTER XVII. the gooseberry. Ribes Grossularia, Arb. Brit. Orossulacece^ of botanists. Orosefflier, of the French ; Stachelbeerstrauch, German ; Uva Spino^ Italian; Grosella^ Spanish. The Gooseberry of our gardens is a native of the north of Europe, our native species not having much improved by garden culture. This low prickly shrub, which in its wild state bears small round or oval fruit, about half an inch in diameter, and weighing one-fourth of an ounce, has been so greatly im- proved by the system of successive reproduction from the seed, and high culture by British gardeners, that it now bears fruit nearly or quite two inches in diameter, and weighing an ounce and a half. Lancashire, in England, is the meridian of the gooseberry, and to the Lancashire weavers, who seem to have taken it as a hobby, we are indebted for nearly all the sur- prisingly large sorts of modern date. Their annual shows ex- hibit this fruit in its greatest perfection, and a Gooseberry Book is published at Manchester every year, giving a list of all the prize sorts, etc. Indeed the climate of England seems, from its moistness and coolness, more perfectly fitted than any other to the growth of this fruit. Under our more clear and hot suns, however, the best varieties of English sorts do not succeed well, suffering from mildew of the fruit and foliage in nearly every location. A few varieties of the English sorts, and some few sorts of American origin, succeed, and their growth near large cities is considered quite profit- able. Uses. This fruit is, in the first place, a very important one in its green state, being in high estimation for pies, tarts, and puddings, coming into use earlier than any other. The 310 THE GOOSEBERRY. earliest use made of it appears to have been as a sauce with green goose, whence the name goose-berry. In its ripe state it is a very agreeable table fruit, and in this country, follow- ing the season of cherries, it is always most acceptable. Un- ripe gooseberries are bottled in water for winter use (placing the bottles, nearly filled, a few moments in boiling water, afterwards corking and sealing them, and burying them in a cool cellar, with their necks downward). They are also canned, the same as with cherries, peaches, and other fruits. As a luxury for the poor, Mr. Loudon considers this the most valuable of all fruits, " since it can be grown in less space, in more unfavorable circumstances, and brought sooner into bearing than any other." Propagation. Gooseberry plants should only be raised from cuttings. New varieties are of course raised from seed, and the production of new American varieties of large size and fine quality afibrds a field of occupation which we should rejoice to see abundantly filled. In preparing cuttings select the strongest and straightest young shoots of the current year, at the end of October (or very early in the ensuing spring) ; cut out all the buds that you intend to go below the ground (to prevent future suckers), and plant the cuttings in a deep rich soil, on the north side of a fence, or in some shaded border. The cuttings should be inserted six inches deep, and from three to six or eight inches should remain above the ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, the cuttings should be inserted into the ground level with the upper buds, and then covered with a mulch of coarse manure, to be taken away in the following spring, when they should be examined, and the earth pressed to render it firm again, should the cutting have been raised by severe frost. After they have become w^ell rooted — generally in a year's time — they may be transplanted to the borders, where they are finally to remain. Cultivation. The Gooseberry in our climate is very impa- tient of drought, and we have uniformly found that the best soil for it is a deep strong loam ; or at least whatever may be the soil, and it will grow in a great variety, it should always be deep — if not naturally so, it should be made deep by trench- ing and manuring. It is the most common error to plant this fruit shrub under the branches of other trees for the sake of their shade — as it always render the fruit inferior in size and flavor, and more likely to become mouldy. On the con- trary, we would always advise planting in an open border, as, if the soil is sufficiently deep, the plants will not suffer from THE GOOSEBERRY. 311 dryness, and should it unfortunately be of a dry nature, it may be rendered less injurious by covering the ground under the plants with straw or litter. In any case a rich soil is necessary, and as the Gooseberry is fond of manure, a pretty heavy top-dressing should be dug in every year around bearing plants. For a later crop a few bushes may be set on the north side of a fence or wall. For the Gooseberry, regular and pretty liberal pruning is absolutely necessary. Of course no suckers should be allowed to grow. In November the winter pruning should be per- formed. The leaves now being off, it is easy to see what portion of the new as well as old wood may be taken away ; and we will here remark that it is quite impossible to obtain fine gooseberries here, or anywhere, without a very thorough thinning out of the branches. As a general rule, it may safely be said that one-half of the head, including old and young branches (more especially the former, as the best fruit is borne on the young wood), should now be taken out, leaving a proper distribution of shoots throughout the bush, the head being sufficiently thinned to admit freely the light and air. An additional pruning is, in England, performed in June, which consists in stopping the growth of long shoots by pinching out the extremities and thinning out superfluous branches ; but if the annual pruning is properly performed this will not be found necessary, except to obtain fruit of ex- traordinary size. We do not think that this fruit shrub can be said to bear well for more than half a dozen years successively, when grown in the single stem or tree form. In large plantations of acres, and where cultivation is given by means of the horse and plough, the system of growing in the bush form is by many considered most profitable ; and when so done, all that is requisite, from year to year, for many years, is to cut away dead wood, head back vigorous shoots, and keep the form open. A succession of young plants should be kept up by striking some cuttings every season. Varieties. The number of these is almost endless, new ones being produced by the prize-growers every year. The last edition of the London Horticultural Society's Catalogue enumerates 149 sorts considered worthy of notice, and Lind- ley's Guide to the Orchard gives a list of more than seven hundred prize sorts. It is almost needless to say that many of these very closely resemble each other, and that a small number of them will comprise all the most valuable. The sorts bearing fruit of medium size are generally more highly flavored than the very large ones. We have selected 312 THE GOOSEBERRY. a sufficient number of the most valuable for all practical purposes. I. Red Gooseberries. Boardman's British Crown. Fruit very large, roundish, hairy, handsome and good ; branches spreading. Champagne. A fine old variety, of very rich flavor. Fruit small, roundish oblong, surface hairy, pulp clear ; branches of very upright growth. Capper's Top Sawyer. Fruit large, roundish, pale red, hairy ; rather late ; flavor very good ; branches drooping. Farrow's Roaring Lion. An immense berry, and hangs late. Fruit oblong, smooth; flavor excellent; branches drooping. Hartshorn's Lancashire Lad. Fruit large, roundish, dark red, hairy ; flavor very good ; branches erect. Keen's Seedling. Fruit of medium size, oblong, hairy ; flavor first-rate ; branches drooping. Early and productive. Leigh's Rifleman. Fruit large, roundish, hairy ; flavor first-rate ; branches erect. Melling's Crown Bob. Fruit large, oblong, hairy ; flavor first-rate ; branches spreading. Miss Bold. Fruit of medium size, roundish, surface downy ; flavor excellent ; branches spreading. Red Warrington. Fruit large, roundish oblong, hairy; flavor first-rate ; branches drooping. II. Yellow Gooseberries. Buerdsill's Duckwing. Fruit large and late, obovate, smooth ; flavor good ; branches erect. Capper's Bunker Hill. Fruit large, roundish, smooth ; flavor good ; branches spreading. Gorton's Yiper. Fruit large, obovate, smooth; flavor good ; branches drooping. Hill's Golden Gourd. Fruit large, oblong, hairy ; flavor good ; branches drooping. Part's Golden Fleece. Fruit large, oval, hairy ; flavor fii'st-rate ; branches spreading. Prophet's Rockwood. Fruit large and early, roundish, hairy ; flavor good ; branches erect. Yellow Champagne. Fruit small, roundish, hairy; flavor first-rate ; branches erect. Yellow Ball, Fruit of middle siae, roundish, smooth; flavor first-rate ; branches erect. THE GOOSEBERRY. 313 III. Green Gooseberries. Collier's Jolly Angler. Fruit large and late, oblong, downy ; flavor first-rate ; branches erect. Berry's Greenwood. Fruit large, oblong, smooth ; flavor good ; branches drooping. Early Green Hairy (or Green Gascoigne). Fruit small and early, round, hairy ; flavor excellent ; branches spreading. Edward's Jolly Tar. Fruit large, obovate, smooth ; flavor first-rate ; branches drooping. Glenton Green. Fruit of middle size, oblong, hairy ; flavor excellent ; branches drooping. Green Walnut. Fruit middle size, obovate, smooth; flavor first-rate ; branches spreading. Hepburn Green Prolific. Fruit of middle size, roundish, hairy ; flavor first-rate ; branches erect. Massey's Heart of Oak. Fruit large, oblong, smooth; flavor first-rate ; branches drooping. Parkinson's Laurel. Fruit large, obovate, downy; flavor first-rate ; branches erect. Pitmaston Green Gage. Fruit small, and hangs long, obovate, smooth ; flavor rich and excellent ; branches erect. Wainman's Green Ocean. Fruit very large, oblong, smooth ; flavor tolerably good ; branches drooping. IV. White Gooseberries. Cleworth's White Lion. Fruit large, and hangs late, obovate, downy ; flavor first-rate ; branches droojDing. Crompton Sheba Queen. Fruit large, obovate, downy ; flavor first-rate ; branches erect. Cook's White Eagle. Fruit large, obovate, smooth. Flavor first-rate. Branches erect. Capper's Bonny Lass. Fruit large, oblong, hairy. Flavor good. Branches spreading. Hapley's Lady of the Manor. Fruit large, roundish, oblong, hairy. Flavor good. Branches erect. Saunders' Cheshire Lass. Fruit large and very early, oblong, downy. Flavor excellent. Branches erect. Woodward's Whitesmith. Fruit large, roundish oblong, downy. Flavor first-rate. Branches erect. Wellington's Glory. Fruit large, rather oval. Yery downy. Skin quite thin. Flavor excellent. Branches erect. White Honey. Fruit of middle size, roundish oblong, smooth. Flavor excellent. Branches erect. Taylor's Bright Yenus. Fruit of middle size, hangs a long time, obovate, hairy. Flavor first-rate. Branches erect. 314 THE GOOSEBERRY. The following list of selected sorts, from one liiindred vari- eties, is prepared by Thomas Kivers, Sawbridgeworth, Eng- land : — Atlas, late. Echo, late. Guido, very large. Eed Gooseberries. Huntsman, early. Hopley's Companion. Overall, late. Prince Albert, early. Prince Regent, early. Young Wonderful. Freedom. Lady Delamere. White Gooseberries. Ostrich, early. Queen Caroline. Smiling Beauty. RUey's Tallyho. Green Gooseberries. Conquering Hero,late. Elijah, early. Husbandman, late. Green River, late. Jolly Cutler, late. Keepsake. Riley's. Thumper, very late. Banks Dublin. Broom Girl. Britton. Favorite. Independent. Profit, late, Wistastoa Hero, early. Yellow Gooseberries. Husbandman, late. Marigold, early. Pilot, early. Scorpion, early. Sovereign, early. Teazer, late. AMERICAN VARIETIES. Downing. A seedling of Houghton, originated at Newburgh, N. Y. Upright vigorous growing plant, very productive. Fruit somewhat larger than Houghton, roundish oval, whitish green with the rib veins distinct. Skin smooth. Flesh rather soft, juicy, very good. Excellent for family use. HoBBs' Seedling. A variety claimed to have originated by O. J. Hobbs, of Randolph, Pa. It is light pale green, roundish, slightly oval, smooth. Flesh medium firmness. A good keeper, and nearly one-half larger than Houghton's. Houghton's Seedling. Originated with Abel Houghton, Lynn, Mass. A vigor- ous grower. Branches rather drooping, slender, very pro- ductive, generally free from mildew. A desirable sort. Fruit medium or below, roundish, inclining to oval. Skin smooth, pale red. Flesh tender, sweet, and very good. THE GRAPE. 315 Mountain Seedling. Originated with the Shakers at Lebanon, IST. Y. Plant a strong straggling grower. An abundant bearer. Fruit large, the largest of any known American sort, long oval, dark brownish red, with long stalk. Skin smooth, thick. Flesh sweet. A good market sort. Pale Red. American Red. American Seedling. Robert's Sweet Water. Ohio Prolific. Ohio Seedling. St. Clair. Dutch Joe. Cluster. A variety of unknown origin. Bush more upright than Houghton. Slender wood. Very productive. Fruit small or medium, or size of the Houghton ; darker in color when fully ripe. Hangs a long time uj)on the bush. Flesh tender, sweet, very good. Smith's Improved. Smith's Seedling. A new variety recently introduced. Grown from seed of the Houghton, by Dr. Smith, of Vermont, and in growth of plant more upright and vigorous than its parent ; the fruit is larger and somewhat oval in form, light green, with a bloom. Flesh moderately firm, sweet and good. CHAPTER XVIII. THE GRAPE. Vitis vinifera, X. Vitacece, of botanists. Vigne, of the French ; Weintrauben, German ; Vtgna, Italian ; Vid, or Vina, Spanish. The history of the Grape is almost as old as that of man. Growing in its highest perfection in Syria and Persia, its luscious fruit, and the unrivalled beverage which its fermen- ted juice affords, recommended it to the especial care of the patriarchal tillers of the soil, and vineyards were extensively planted long before orchards or collections of other fruit-trees were at all common. LThe grapes of the old world are all varieties of the wine 316 THE GRAPE. grape ( Vitis vinifera)^ whicli, though so long and so univer- sally cultivated and naturalized in all the middle and south- ern portions of Europe, is not a native of that continent, but came originally from Persia. From the latter country, as civilization advanced westward, this plant accompanied it — first to Egypt, then to Greece and Sicily, and gradually to Italy, Spain, France, and Britain, to which latter country the Romans carried it about two hundred years after Christ. To America the seeds and plants of the European varieties were brought by numerous emigrants and colonists within the first fifty years after its settlement. The w^ild grapes of our own country are quite distinct spe- cies from the wine grape of Europe — are usually stronger in their growth, with larger and more entire foliage, and, in their native state, with a peculiar foxy odor or flavor, and more or less hardness of pulp. These traits, however, disap- pear in process of cultivation, and we have reason to hope that we shall soon obtain from the wild type new varieties of high quality, and of superior hardiness and productiveness in this climate. The grape-vine is in all cases a trailing or climbing decidu- ous shrub, living to a great age, and, in its native forests, clambering over the tops of the tallest trees. In the deep rich alluvial soils of western America it is often seen attain- ing a truly prodigious size, and several have been measured on the banks of the Ohio the stems of which were three feet in circumference, and the branches two hundred feet long, en- wreathing and festooning the tops of huge poplars and syca- mores. In a cultivated state, however, it is found that fine flavor and uniform productiveness require the plants to be kept pruned within a small compass. Uses. The grape in its finest varieties, as the Hamburgh and the Muscat, is in flavor hardly surpassed by any other fruit in delicacy and richness, and few or none are more beau- tiful in the dessert. Dried, it forms the raisin of commerce, the most excellent of all dried fruits, everywhere esteemed. And wine, the fermented juice, has always been the first of all exhilarating liquors. Some idea of the past consumption of this product may be formed from the fact that more than 500,000,000 imperial gallons have been made in France in a single year ; and as a datum to judge of its value we may add that, while a great proportion of the vin ordinaire, or com- mon wine, is sold at 10 or 12 cents a bottle, on the other hand, particular old and rare vintages of Madeiras or Sherries will not unfrequently command twenty or thirty dollars a gal- lon. Soil. Th« universal experience in all countries has estab- THE GRAPE. 317 lished the fact that a dry and warm soil is the very best for the vine. Where vineyards are cultivated, a limestone soil, or one composed of decaying calcareous rocks, is b}" far the best ; but where, as in most gardens, the vine is raised solely for its fruit, the soil should be highly enriched. The foreign grape will scarcely thrive well here on a heavy soil, though our native varieties gi-ow and bear well on any strong land ; but the essence of all that can be said in grape culture respec- ting soil is, that it be dry and light, deep and rich. Frequent top-dressings of well-rotted manure should be applied to vines in open borders, and this should every third or fourth year be alternated with a dressing of slaked lime. Propagation. The grape-vine makes roots very freely, and is, therefore, easy of propagation. Branches of the previous or current year's wood, bent down at any time before mid- summer, and covered with earth, as layers, root very freely, and make bearing plants in a couple of j^ears, or very fre- quently indeed bear the next season. But the finer varieties of the vine are almost universally propagated by cuttings, as that is a very simple mode, and an abundance of the cuttings being afforded by the annual trim- ming of the vines. When cuttings are to be planted in the open border, a somewhat moist and shaded place should be chosen for this purpose. The cuttings should then be made of the young wood of the previous year's growth, cut into lengths about a foot long, and having two or three buds — one near the top, one at the bottom, and the third in the middle. Before plant- ing the cutting, pare off its lower end smoothly, close below the buds, and finally plant it in mellow soil, in a slit made by the spade, pressing the earth firmly about it with the foot.* The rarer kinds of foreign grapes are usually grown by cuttings of shorter length, consisting only of two buds ; and the most successful mode is to plant each cutting in a small pot, and plunge the pots in a slight hot-bed, or place the cut- tings at once in the mould of the bed itself. In either case they will make strong plants in the same season. But the most approved way of raising vine plants in pots * In sandy or dry soils, to insure greater success, cover the upper end of the cutting with grafting-wax, or something of the kind, to prevent evaporation. The practice of growing grapes from single eyes, by making cuttings of one eye each, and callusing them in sand, in the cellar or pit, has been recently renewed. The cuttings are made of one eye each, placed in sand, in a cool cellar or shed, free from frost, and in spring planted out, covering the bud half an inch or so with soU, and over the whole spreading a mulch of tan- bark or sawdust one or two inches deep. 318 THE CRAPE. is that of propagation by eyes, which we have fully explained in the first part of this work. This, as it retains the least portion of the old wood, is manifestly the nearest approach to raising a plant from the seed, that most perfect of all modes with respect to the constitution of a plant. In the case of new or rare sorts, it offers us the means of multiplying them with the greatest possible rapidity. As the grape usually receives its annual pruning in autumn or winter, the cuttings may be reduced to nearly their proper length, and kept in earth, in the cellar, until the ensuing spring. The hardier sorts may be buried in the open ground. The foreign and the native grapes are very different in their habits in this climate, and therefore must be treated differ- ently. The native sorts are cultivated ^vith scarcely any fur- ther care than training up the branches to poles or a trellis, and are, on this account, highly valuable to the farmer ; while the European varieties are of little value in this climate ex- cept with especial care, and are therefore confined to the garden. 1. Culture of the Foreign Grape. The climate of the temperate portion of this country, so favorable to all other fruits, is, unfortunately, not so for the foreign Grape. This results, perhaps, from its variability, the great obstacle being the mildew, which, seizing upon the young fruit, prevents its further growth, causes it to crack, and renders it worthless. Unwilling to believe that this was not the fault of bad culture, many intelligent cultivators, and among them men of capital and much practical skill, have at- tempted vineyard culture with the foreign sorts in various sections of the country, under the most favorable circumstan- ces, and have uniformly failed. On the other hand, the very finest grapes are produced under glass, in great quantities, in our first-rate gardens. In the small yards or gardens of our cities, owing to the more uniform state of the atmosphere, the foreign Grape thrives pretty well ; and finally, in all gardens of the Middle States the hardier kinds may, under certain modes of culture, be made to bear good fruit. Without entering into any inquiries respecting the particu- lar way in which the mildew (which is undoubtedly a para- sitical plant) is caused, we will endeavor to state concisely some practical truths, to which our own observation and experience have led us, respecting the hardy culture of the foreign Grape. In the first place, it is well known to gardeners here that young and thrifty vines generally bear one or two fair crops THE GRAPE. 319 of fruit; second, that as the vine becomes older, if it is pruned in the common mode (that is to say, the spurring -in mode of shortening the side branches, and getting fresh bear- ing shoots from main branches every year), it soon bears only mildewed and imperfect fruit; and, finally, that the older and larger the vine, the less likely is it to produce a good crop. This being the case, it is not difficult to see that as the vine, like all other trees, is able to resist the attacks of dis- ease or unfavorable climate just in proportion as it is kept in a young and highly vigorous state, it follows, if we allow a plant to retain only young and vigorous wood, it must neces- sarily preserve much of the necessary vigor of constitution. And this is only to be done, so far as regards training, by what is called the renewal system. The renewal system of training consists in annually providing a fresh supply of young branches, from which the bearing shoots are pi'oduced, cutting out all the branches that have borne the previous year. Fig. 37 represents a bearing vine treated in this manner, as it would appear in the spring of the year after having been pruned. In this figure a represents the two branches of last year's growth, trained Renewal Training, up for bearing the present year; 6, the places occupied by the last year's wood, which, having borne, has been cut down to within an inch of the main arm, c. The present year, therefore, the two branches, a, will throw out side shoots, and bear a good crop, while the young branches will be trained up in the places of 6, to bear the next year, when a are in like manner cut down. This renewal training will usually produce fair fruit, chief- ly, as it appears to us, because the ascent and circulation of the sap, being mainly carried on through young wood, is vig- orous, and the plant is healthful and able to resist the mil- dew ; while, on the contrary, the circulation of the sap is more feeble and tardy through the more compact and rigid sap-vessels of a vine full of old wood.* The above mode of training is very easily understood, but we may add here, for the benefit of the novice ; 1st, that vines, in order that they may bear regularly and well, should always be kept within small bounds ; 2d, that they should always be trained to a wall, building, or iqyright trel- lis / f and, 3d, that the leaves should never be pulled off to * See Hoare on the Qra'pe- Vine. \ And never on an arbor, except for the purposes of shade. 320 THE GRAPE. promote the ripening of the fruit. The ends of the bearing shoots may be stopped (pinched off) when the fruit is nearly half grown, and this is usually all the summer pruning that, under our bright sun, the grape-vine properly treated requires. FolloAving out this hint, that here the vine only bears well when it is young, or composed mainly of young ^vood, an in- telligent cultivator near us secures every year abundant crops of the Chasselas by a system of renewal by layers. Every year, from his bearing vines, he lays down two or more long and clean shoots of the previous year's growth. These root freely, are allowed to make another season's growth, and then are made to take the place of the old plants, which are taken out ; and by this continual system of providing young plants by layers he always succeeds in obtaining from the same piece of gi'ound fair and excellent grapes. Culture under Glass without Artificial Heat. The great superiority of this fruit when raised under glass, ren- ders a vinery an indispensable feature in every extensive garden. Even without fire-heat, grapes may, under our bright stui, be grown admirably ; the sudden changes of the weather beinfij guarded against, and the warmth and uniformity of the atmosphere surrounding the vines being secured. Cheap structures of this kind are now very common, and even the Muscat of Alexandria, and other sorts which are usually thought to require fire-heat, ripen regularly and well with moderate attention. A vinery of this kind may be erected so as to cost very lit- tle, nearly after the following manner : Its length may be thirty feet ; its width sixteen feet ; height at the front two feet ; at the back, twelve feet. This part of the structure may all be built of wood, taking for the frame cedar or locust posts, setting them three and a half feet in the ground, the portion rising above the ground being squared to four or five inches. On the posts (which are placed six feet apart) nail, on both sides, matched and grooved planks, one and a quarter inches thick. The space between these planks not occupied by the post, fill in with dry tan, which should be well rammed down. The rafters should be fixed, and from three to four feet apart. The sashes forming the roof (which are all the glass that will be necessary) should be stationary, ventilation being given by small windows at the top of the back wall, fitted with hinges, to be opened or shut at pleasure by means of a pulley cord. The building will, of course, front the south, and the door may be at either end. The border for the grapes should be made partly on the in- side and partly on the outside of the front wall, so that the roots of the vines may extend through to the open border. THE GRAPE. 321 A trellis of wire should be fixed to the rafters, about sixteeu inches from the glass, on which the vines are to be trained. Early in the spring the vines, which should be two-3^ear-old roots, may be planted in the inside border, about a foot from the front wall, one vine below each rafter. Soil. The border should be thoroughly prepared and pul- verized before planting the grapes. Two-thirds of mellow sandy loam, mixed with one-third of a compost formed of well-fermented manure, bits of broken charcoal, and a little lime rubbish, forms an excellent soil for the grape in this climate. If the soil of the garden is old, or is not of a proper quality for the basis of the border, it is best to prepare some for this purpose by rotting and reducing beforehand a quantity of loamy turf from the road-sides. The depth of the border need not exceed two feet, but if the subsoil is not dry at all seasons it should be well drained, and filled up half a foot below the border with small stones or brick-bats. Pruning. Decidedly the best mode of pruning for a cold house, or vinery without fire-heat, is what is called the long or renewal mode, which we have already partially explained. Supposing the house to be planted with good young plants, something like the following mode of training and pruning may be adopted. The first season one shoot only is allow^ed to proceed from each plant, and this, at the end of the first season, is cut down to the second or third eye or bud. The year following two leading shoots are encouraged, the strongest of which is headed or stopped when it has extended a few joints beyond the middle of the house or rafter, and the weaker about half that length. In November these shoots are reduced, the strong one having four or five joints cut from its extremity, and the weaker one to the third eye from its lower end or place of origin. In the thii'd season one leading shoot is laid in from each of these, the stronger one throwing out side shoots on which the fruit is produced, w^hich side shoots are allowed to mature one bunch of grapes each, and are topped at one or two joints above the fruit. No side shoots are allowed to proceed from the weaker shoot, but it is laid in to produce fruit the ensuing season, so that, by the third season after planting, the lower part of the house or rafters is furnished with a crop of fruit proceeding from wood of the preceding year. At next autumn pruning the longest of these main shoots is shortened about eighteen inches from the top of the rafter, and the next in strength to about the middle of the rafter, and all the spurs which had borne fruit are removed. Each vine is now furnished with two shoots of bearing wood, a part of old barren wood w^hich has already produced fruit, and a spur near the bottom for producing a 21 ... 322 THE GRAPE. young shoot for the following year. In the fourth summer a full crop is produced, both in the lower and upper part of the house, the longer or oldest shoot producing fruit on the upper part of its length, and the shorter on its whole length ; from this last a leading shoot is laid in, and another to succeed it is produced from the spur near the bottom. At the next autumn pruning the oldest or longest shoot which has now reached the top of the house, is entirely cut out and removed, and replaced by that which was next in succession to it, and this in its turn is also cut out and replaced by that imme- diately behind it, a succession of a yearly shoot being obtained from the lower part of the old stem. {^Mcintosh.) This is decidedly the most successful mode for a vinery without heat, producing abundant and fair crops of fruit. Hoare, who is one of the most experienced and ingenious writers on the grape, strongly recommends it, and suggests that " the old wood of a vine, or that which has previously produced fruit, is not only of no further u»3, but is a positive injury to the fertility of the plant. The truth of this remark depends on the fact that every branch of a vine which produces little or no foliage appropriates for its own support a portion of the juices of the plant that is generated by those branches that do produce foliage." Routine of Culture. In a vinery without heat this is comparatively simple. As soon as the vines commence swel- ling their buds in the spring they should be carefully washed with mild soap-suds, to free them from any insects, soften the wood, and assist the buds to swell regularly. At least three or four times every week they should be well syringed with water, which, when the weather is cool, should always be done in the morning. And every day the vine border should be duly supplied with water. During the time when the vines are in blossom, and while the fruit is setting, all sprinkling or syringing over the leaves must be suspended, and the house should be kept a little more closed and warm than usual, and should any indications of mildew appear on any of the branches it may at once be checked by dusting them with flower of sulphur. Air must be given liberally every day when the temperature rises in the house, beginning by opening the rear windows a little in the morning, more at mid-day, and then gradually closing them in the same manner. To guard against the sudden changes of temperature out of doors, and at the same time to keep up as moist and warm a state of the atmos- phere within the vinery as is consistent with pretty free ad- mission of the air during sunshine, is the great object of cul- ture in a vinery of this kind. Thinning the fruit is a very necessary practice in all vine- THE GRAPE. 32S lies, and on it depends greatly the flavor as well as the fine appearance and size of the berries and bunches. The first thinning visually consists in taking off all superfluous blossom- buds, leaving only one bunch in the large sorts, or two in the small ones, to each bearing shoot. The next thinning takes j)lace when the berries are set and well formed, and is per- formed with a pair of scissors, taking care not to touch the berries that are left to grow. All this time one-third of the berries should be taken off Avith the point of the scissors, especially those in the centre of the cluster. This allows the remainder to swell to double the size, and also to form larger bunches than would otherwise be produced. Where the bunches are large, the shoulders should be suspended from, the trellis by threads, in order to take off part of the weight from the stem of the vine. The last thinning, which is done chiefly to regulate the form of the bunch, is done by many gardeners just before the fruit begins to color — but it is scarcely needed if the previous thinning of the berries has been thoroughly done. The regular autumnal pruning is best performed about the middle of November. The vines should then be taken down, laid down on the border, and covered for the winter with a thick layer of straw or a slight covering of earth. Culture under Glass with Fire-heat. As the foreign Grape is almost the only fruit of temperate climates which cannot be raised in perfection in the open air in this climate, we shall give some concise directions for its culture in vine- ries with artificial heat. Those who only know this fruit as the Chasselas or Sweetwater appears, when grown in the open air, have little idea of the exceeding lusciousness, high flavor, size, and beauty of such varieties as the Black Hamburgh or Muscat of Alexandria, when well grown in a first-rate vinery. By the aid of artificial heat, which in this climate is, after all, chiefly required in the spring and autumn, and to counteract any sudden cold changes of atmosphere, this most admirable fruit may easily be produced for the dessert from May till December. Indeed, by vineries constructed in divisions, in some of which vines are forced and in others retarded, some have Grapes nearly every month in the year. Construction of the Vinery. The vinery with fire-heat may be built of wood, and in the same simple manner as just described, with the addition of a flue above the surface of the ground, running close along the end, two feet from the front- wall, and about a foot from the back wall, and returning into a chimney in the back wall over the furnace.* * Heating by hot water is considered more successful ia its results, 324 THE GRAPE. For the sake of permanence, however, a vinery of this kind is usually built of brick ; the ends and front wall eight inches thick ; the back wall a foot thick — or eight inches, with occa- Plan and Section of a Vuiery, with Fire-heat. sional abutments to increase its strength. In fig, 38 (I) is shown a simple plan of a vinery of this kind. In this the surface of the ground is shown at a, below which the founda- tion walls are sunk three feet. Above the surface the front wall, 6, rises two feet, the back wall, c, twelve feet, and the width of the house is fourteen feet. On these walls are placed the rafters, from three to four feet distant. In the present example the flues are kept out of the way, and the space clear, by placing them in a square walled space directly under the walk ; the walk itself being formed by an open grating or lattice, through which the heat rises freely. The arrangement of the flue will be better understood by re- ferring to the ground plan (II). In this the furnace is indi- cated at (7, in the back wall ;* from this the flue rises gradually because of enabling a more even and steady temperature to be main- tained. The expense is somewhat greater at first — but in the end, perhaps, most economical. f This furnace should be placed two feet below the level of the flue at e, in order to secure a draught, after which it may be carried quite level till it enters the chimney. An air- chamber may be formed round it, with a register to admit heated air to the house when neces- sary. A furnace fourteen inches square and deep, with an ash-pit be- low, in which anthracite coal is burned will be found a very easy and perfect mode of heating a house of this width, and thirty feet long. THE GRAPE. 325 to c, whence it continues nearly the length of the house, and returning enters the chimney at /". For the convenience of shelter, firing, etc., it is usual to have a hack shed, r/, behind the back wall. In this shed may be a bin for wood or coals, and a sunk area (shown in the dotted lines around d,f), with steps to descend to the furnace and ash-pit. There are two doors. A, in the vinery at either end of the walk. 7' he border should be thoroughly prepared previously to planting the vines, by excavating it two feet deep and filling it up Avith suitable compost. This is best formed of one-half loamy turf, well rotted by having been previously laid up in heaps (or fresh and pure loamy soil from an old pasture or common) ; one-third thoroughly fermented horse or cow manure, which has lain in a turf-covered heap for three months ; and one-thii-d broken pieces of charcoal and old lime rubbish : the whole to be thoroughly mixed together before planting the vines. The vines themselves should always be planted in a border prepared inside of the house ; and in order to give the vines that extent of soil which is necessary for them, the best culti- vators make an additional border, twelve or fourteen feet wide outside, in front of the vinery. By building the foundation of the front wall on piers, within a couple of inches of the sur- face, and supporting the wall above the surface on slabs of stone reaching from pier to pier, the roots of the vines easily penetrate to the border on the outside. The vines should be planted early in the spring. Two- year-old plants are preferable, and they may be set eighteen inches from the front wall — one below each rafter, or, if the latter are over three feet apart, one also in the intermediate space. The pruning and training of the vines we have already de- scribed. The reneiual system of pruning we consider the best in all cases. The spur system is, however, practised by many gardeners, with more or less success. This, as most of our readers are aware, consists in alloAving a single shoot to extend from each root to the length of the rafters ; from the sides of this stem are produced the bearing shoots every year ; and every autumn these spurs are shortened back, leaving only one bud at the bottom of each, which in its turn becomes the bear- ing shoot, and is again cut back the next season. The fruit is abundantly produced, and of good flavor, but the bunches are neither so large nor fair, nor do the vines continue so long in a productive and healthy state, as when the wood is annually renewed. The essential points in pruning and training the vine, whatever mode be adopted, according to Loudon, "are to 326 THE GRAPE. shorten the wood to such an extent that no more leaves shall be produced than can be fully exj^osed to the light ; to stop all shoots produced in the summer that are not likely to be re- quired in the winter pruning, at two or three joints, or at the first large healthy leaf from the stem where they originate; and to stop all shoots bearing bunches at one joint, or at most two, beyond the bunch. As shoots which are stopped generally push a second time from the terminal bud, the secondary shoots thus produced should be stopped at one joint. And if at that joint they push also, then a third stopping must take place at one joint, and so on as long as the last terminal bud continues to break. Bearing these points in mind, nothing can be more simple than the pruning and training of the vine." When early forcing of the vines is commenced, the heat should be apf)lied very gently for the first few days, and after- wards very gradually increased. Sixty degrees of Fahren- heit's thermometer may be the maximum till the buds are all nearly expanded. When the leaves are expanded, sixty-five may be the maximum and fifty-five the minimum temperature. When the vines are in blossom, seventy-five or eighty in mid- day, with the solar heat, should be allowed, with an abun- dance of air, and somewhat about this should be the average of mid-day temperature. To insure a good crop of Grapes, we are satisfied that they must have — plenty of heat — plenty of air — p)lenty of inoisture — severe thinning of hunches — and severe thijining of berries. The vines, also, must be pruned often, and kept free ; the wood never crowded. Great attention must be paid to the airing of the house, which must be done gradually, that there may be at no time a sudden change in the temper- ature. With such attention, and the prerequisite of a rich border, on a dry subsoil, good crops of fine Grapes are always to be obtained. The vines require much moisture until they have completed their last swell, when the moisture should be with- drawn. Insects and Diseases. When properly grown under glass the Grape is a very vigorous plant, liable to few diseases. The bleeding which often happens at the commencement of growth, usually ceases without doing harm when the foliage begins to expand. If excessive, it may be stopped by a mix- ture of three parts of cheese-parings and one part lime applied to the wound. The red spider, which sometimes infests vine- ries kept at a high temperature, is usually destroyed by coating over the flues with a wash of quick-lime and sulj)hur, after which the house must be kept closed for half a day. The smaller insects which occasionally prey upon the young THE GRAPE. 327 shoots are easily kept down by syringing the parts affected with a solution of whale-oil soap. Varieties. There are in the catalogue a vast number of names of Grapes, many of which belong to the same fruit. But there are really only twenty or thirty varieties which are at all worthy of cultivation in gardens. Indeed, the most experienced gardeners are satisfied with a dozen of the best sorts for their vineries. We will describe some of the finest foreign Grapes that have been introduced. FOREIGN GRAPES. Black Lisbon, Black Palestine. Meredith's Alicante. Alicantenivein. Alicante. Black St. Peters. Black Spanish. St. Peters. Blauer von Alicante. Schwarzer Spanischer. Black Portugal. Black Valentia, Espagnin Noir. Sanct Peter's Traube, An excellent late variety, which is large and showy, and hangs well. Bunches large, sometimes shouldered. Berries large, oval. Skin tough, rather thick, jet black, with a blue bloom. Flesh tender, juicy. Black Hamburgh. Warner's Black Hamburgh. Purple Hamburgh. Red Hamburgh. Brown Hamburgh. Dutch Hamburgh. Victoria. Salisbury Violet. Hampton Court Vine. Valentine's. Gibraltar. Frank endale. Black Frankenthall. Frankenthaler. Frankenthaler Gros Noir. Trollinger. Blue Trollinger. Troller. Welscher. Fleisch Traube. Hudler. Languedoc. Mohrendutte. Weissholziger TroUinger. The Black Hamburgh has long been considered the first of black Grapes for the vinery, but it will very rarely perfect its fruit out of doors. Its very large size and most luscious flavor render it universally esteemed. Bunches large (about nine inches deep), and mostly with two shoulders, making it broad at the top. Berries very large, roundish, slightly inclining to oval. Skin rather thick, deep brownish purple, becoming nearly black at full maturity. Flavor very sugary and rich. A good and regular bearer. 328 the grape. Black Muscat of Alexandria. Red Muscat of Alexandria. Red Frontignac of Jerusalem. Muscat Hamburgh. Bunches large and shouldered. Berries large, oval. Skin thick, of a reddish color, becoming black at maturity. Flesh quite firm, with a rich musky flavor. Requires a vinery with fire-heat. Black Prince. Boston. Sir A. Pytches' Black. Pocock's Damascus. Steward's Black Prince. The Black Prince is very highly esteemed. It is hardier than the Black Hamburgh, bearing profusely, with the easiest culture, in the vinery. Bunches long and not generally shouldered. Berries large, rather thinly set, oval. Skin thick, black, covered with a thick blue bloom. Flesh tender, juicy, rich sugary, sprightly. BowooD Muscat. Tynningham Muscat. A new variety, claimed as a seedling from the Muscat of Alexandria, which it closely resembles, but has rather shorter-jointed wood, and sets its fruit and bears well. Chasselas Musque. Musk Chasselas. Le Coui. St. Albans. A very delicious Grape, the highest flavored Chasselas, having much of the flavor of the Muscat of Alexandria. Bunches of medium size, long and 'rather loose. Berries middle size, round. Skin thin, yellowish white. Flesh tender, with an abundant juice, of a rich musky flavor. Leaves smaller and deeper gi-een than those of the Sweetwater or Muscadine. Requires heat. Duchess of Buccleugh. A grape of recent introduction, and highly praised. It is said to be a cross between the Muscat and Chasselas Musque. Bunches large, long, tapering, slightly shouldered. Berries medium, roundish. Early, and an abundant bearer. Suitec for a hot or cold vinery. Early Golden Frontignan. A variety adapted to hot or cold vineries. Bunch long, medium, not shouldered. Berries medium i THE GRAPE. 329 round, yellow, with minute dark dots. Flesh juicy, sprightly, melting, sweet. Early Saumur FiioM'iGNAN. Muscat de Saumur. Muscat Hatif de Saumur. Madeleine Musquee de Courtiller. Precoce Musque. A very early variety, ripening well in a cold vinery. Bunches small, compact, shouldered. Berries medium, roundish flattened. Skin thin, translucent amber color at maturity. Flesh juicy, with a pleasant, slight Muscat flavor. Early Silver Frontignan. Bunch medium to large, shouldered. Berries large, round- ish oval, whitish yellow, with a silver bloom. Flesh very tender, melting, rich, very juicy, and agreeable. An early and productive sort, suited to hot or cold vinery. Early Smyrna Frontignan. Muscat de Smyme. Isaker Daisiko. One of the earliest sorts, well suited for a cold vinery. Bunches medium, well set, not shouldered. Berries medium, round, bright amber. Flesh melting, rich, juicy, delicious. FiNTINDO. This Grape is of Italia.n origin, brought to notice by M. De Bavay, of Vilvorde, who received it of Major Esperen, and is said to have been discovered by the French army in Naples. Its growth is vigorous. Peduncle very stout. Bunch large, compact, and shouldered. Berries of the largest size, nearly round, slightly oval. Skin dark violet. Flesh abounds in a sugary juice, and has a peculiarly pleasant aroma. It has a resemblance to the Black Hamburgh, but is considerably earlier. Foster's White Seedling. A new variety, described as superior to the Royal Musca- dine, and ripening at the same time. Bunches large, sets well. Berries above medium, roundish oval, yellowish amber. Flesh tender, melting, sweet, and rich flavored. Said to have the character of hanging without shrivelling. 330 THE GRAPE. Golden Champion. A new variety but just introduced. It is described in the Gardener's Magazine as remarkably free and robust in growth, and of as easy culture as Black Hamburgh. Bunches large, of a slightly-tapering form, and heavily shouldered. Berries extra large, obovate or ovate, slightly pointed — in some instances almost round. Flesh firm, yet remarkably juicy, tender, and rich flavor. Golden Hamburgh. Busby's Golden Hamburgh. Stockwood Park Golden Hamburgh. A new white Grape of excellent quality. Bequires care- ful cultivation, as it soon decays after ripening. Bunches large, somewhat loose, shouldered. Berries large, roundish oval, rich yellow. Skin thin. Flesh tender, juicy, rich, melting, sweet. Green's Prolific. A new variety, originated by W. R. Green, Newburgli, N. Y. Vine a strong grower, very productive, and sets well. Bunch large, long, shouldered, very compact. Berry me- dium, round, deep black, blue bloom, raised a little at apex. Flesh juicy, melting, sweet, vinous. Grizzly Frontignan. Red Frontignan. Muscat Gris. Grizzly Frontignac. Muscado Rosso. Red Constantia. Kiimmel Traube. Muscat Rouge. Grauer Muscateller. This delicious Grape requires to be grown in a vinery, when it is, to our taste, scarcely surpassed. Bunches rather long, with narrow shoulders. Berries round, of medium size, and gi'owing closer upon the bunches than those of the White Frontignan. Skin thick, pale brown, blended with pink and yellow. Flesh very j uicy, rich, musky, and high flavored. Jura Muscat. Muscat Noir de Jura. A valuable Grape. Vine very prolific. Bunches long, tapering, slightly shouldered. Berries above medium, oval, and well set. Skin purplish black or dark chocolate, with a thin blue bloom. Flesh solid, tender, juicy, richly flavored, with a fine Muscat aroma. the grape. 331 Lady Downe's. Lady Downe's Seedling. This variety was grown from seed of the Black Morocco crossed by the Chasselas or Sweetwater. It is among the most valuable, ripening its fruit and hanging a long time — Hogg says, from August until March. Bunches large, rather loose, shouldered. Berries above medium, roundish oval. Skin rather thick, reddish purple, becoming quite black, with a delicate bloom. Flesh dull •white, firm, sweet, and richly flavored. Muscat of Alexandria. Alexandrian Frontignan, Moscatel Gordo Blanco. Charlesworth Tokay Malaga. Panse Musquee. Muscat Escholata. Passe Musquee. Muscat Grec. Tottenham Park Muscat. Muscat of Jerusalem. Uva Salamana. Muscat of Lunel. White Muscat of Alexaadria. Muscat Romain. Muscat Esculata ? A well-known Grape which furnishes the Muscatel Eai- sins, from Spain. It requires a high temperature to ripen it thoroughly. Bunches very large, long, loose, shouldered. Berries large, oval, imequal in size. Skin thick, pale amber, thin white bloom. Flesh firm, moderately juicy, sweet and rich, fine Muscat flavor. Primavis Frontignan. An early ripening variety that sets well and is produc- tive. Bunches large, long, shouldered, berries medium to large, round, amber. Flesh rather solid, tender, juicy, sweet, and rich. One of the finest of the Muscat Chasselas family. Early. r BoYAL Muscadine. Amber Muscadine. Chasselas de Fontainebleau. Early White Teneriffe. D'Axbois. Golden Chasselas. Raisin de Champagne. White Chasselas. Amiens. Chasselas dore. Campanella Bianca. Chasselas blanc. ^Vhite Nice, or Xeres. A truly excellent Grape in all respects — one of the very best for hardy culture in this climate, or for the vinery. It 332 THE GRAPE. is everywhere highly esteemed, and is the Chasselas par cellence of the French. Bunches large and shouldered. Berries larger than thoa of the Sweetwater, round. Skin thin, at first greenish white but turning to an amber color when fully ripe. Fles tender, with a rich and delicious flavor. Ripens here aboi the 20 th of September. Wood and foliage stronger tha those of the Sweetwater. Syrian. Jews. Palestine. Terra de la Promise. This is believed to be the Grape mentioned in the Scrip tures as found by the Israelites on the brook of Eshcol, th< bunches of which were so large as to be borne on a staff b^ two men. It is a very superb-looking fruit, and has beei grown in this country to very large size. In Englan( bunches of it have been produced weighing 19 J lbs. Bunches enormously large, and regularly formed, witl broad shoulders. Berries large, oval. Skin thick, white first, but becoming a tawny yellow or amber when at ful maturity. Flesh firm and solid, moderately juicy and sweet though not rich. Will hang till Christmas in a vinery The wood and foliage are very large. Trentham Black. Long Noir d'Espagne. A fine variety, well suited to the cold vinery. It ripen; with Black Hamburgh, but will hang plump and fresh lonj after that variety has shrivelled. Bunches large, tapering, and shouldered. Berries abovi medium, oval. Skin tough, jet black, covered with a thii bloom. Flesh melting, juicy, rich, sugary, vinous. Troveren Frontignan. Troveren. Muscat Troveren. Muscat Troveren Blanc. This, says Bivers, is one of, if not the finest of all the Frontignans. A great bearer, and mth a rich Muscat flavoi in the fruit. Bunches large. Berries very large, roundish oval, green- ish, changing to pale amber. Flesh firm and crackling, juicy sweet, and acid. Bequires fire heat. the grape. 333 Tyningham Muscat. A late variety that sets well and is very productive. Bunches very large, double-shouldered. Berries large, »val, amber yellow, slight bloom. Flesh solid, juicy, sweet, iud of a rich Muscat flavor. White Frontignan. White Constantia. Moscado Bianco. Muscat Blanc. "• Weisser Muscateller. Moschata Bianca. Nepean's Constantia. Muscateller. Muscat Blanc de Jura. White Frontniac. Moscatel Commun. Raisin de Frontignan. Weisse Muscaten Traube. The White Frontignan is a very favorite Grape, as the nany names quoted above, by which it is known in various )arts of Europe, sufficiently prove. Its hardy habit, uniform Droductiveness in the vinery, and most luscious flavor, make t everywhere esteemed. Bunches of medium size, or pretty long, and without shoulders. Berries middle-sized, round, rather thickly set. 3kin thin, dull white or yellow, covered with a thin bloom. Flesh tender, with a rich, perfumed, musky flavor. White Nice. A very large and showy fruit, and, in a vinery with fire- heat, a very excellent sort. M'Intosh, an English gardener of reputation, has grown bunches of this the White Nice to the enormous weight of eighteen pounds, and considers it " one of the noblest of grapes." Bunches very large, with loose shoulders. Berries round- ish, medium size, thinly distributed over the shoulders and sides of the bunch. Skin thin, rather tough, greenish white, becoming, finally, a little yellowish. Flesh crisp, sweet, and of very good flavor. Leaves and wood very strong, the latter remarkably downy beneath. White Tokay. Genuine Tokay. Gray Tokay. Tokai blanc. This is the fruit from which the delicious Tokay wine of Hungary is made. Its flavor is good, and its aroma pecu- liarly agreeable. Bunches of medium size, compact. Berries rounded oval, closely set. Skin thin, of a dull white. Flesh very delicate, sweet, and perfumed. 334 THE GRAPE. AMERICAN GRAPES. The better varieties of the native Grapes are among the most valuable of fruits in the Middle States. Hardy, vigor ous, and productive, with a moderate amount of care they yield the farmer and the common gardener, to whom the finer foreign sorts, requiring much attention and considerable ex pense in culture, are denied, the enjoyment of an abundance of very good fruit. The grape region has been lately greatly extended by the addition of new varieties, which, in consequence of ripening their fruit much earlier than the Isabella and Catawba are suited to two or three degrees of latitude farther north than the limit of the cultivation of these varieties. The garden culture of the hardy native grapes, although not very difficult, cannot be accomplished, so as to give the fruit in perfection, without some attention to their habits and wants. The soil should be dry, deeply worked, and well en riched, always bearing in mind that it is an essential point to secure a perfectly open, sunny ex:posure, as it may always be assumed that with us no atmosphere can be too warm or bright for the grape ; for although it will make the most vigorous shoots in the shade of trees or buildings, yet the crops will be small, the fruit poor and uncertain, and the vines likely to fall a prey to mildew. In the second |)lace, the vines should be ke2:)t within moderate hounds^ and trained to an upright trellis. The Isabella and Concord are so rampant in their growth when young, that the indulgent and gratified cultivator is but too apt to allow them to overbear; the border should always be given to the ex- clusive occupancy of the vines, and the roots should be allowed sf)ace proportional to the branches they are to carry. By observing these directions, and not sufiering the vines to overbear, they may be continued a long time in full vigor and productiveness. The system of pruning and training these grapes generally ■pursued is the upright mode, with the spur mode of training. The first season's growth of a newly planted vine is cut back to two buds the ensuing fall or spring. These two buds are allowed to form two upright shoots the next summer, which at the end of the season are brought do^vn to a horizontal position, and fastened each way to the lower horizontal rail of the trellis, being shortened at the distance of three or four feet from the root — or as far each side as the plant is wished to extend. The next season, upright shoots are allowed to grow one foot apart, and these, as soon as they reach the top THE GRAPE. 335 of the trellis, are also stopped. The next year, the trellis being filled with the vines, a set of lateral shoots will be produced from the upright leaders, with from one to three bunches upon each, which will be the first crop. The vine is now perfect, and, in the spur mode of pruning, it is oa\y necessary at the close of every season, that is, at the autumnal or winter pruning, to cut back these lateral shoots or fruit-spurs to within an inch of the upright shoot from which they sprang, and a new lateral producing fruit will annually supply its place, to be again cut out at the winter pruning. After several years' bearing, if it is found that the grapes fail in size or flavor, the vines should be cut down to the main horizontal shoots at the bottom of the trellis. They will then speedily make a new set of upright shoots which will produce very abundantly, as at first. It cannot be denied that the renewal system of training (507) is certain of yielding always the largest and finest fruit, though not so large a crop — as half the surface of the vine is 3very year occupied with young wood, to take the place of bhat annually cut out. What we have akeady stated (509) respecting pruning will ipply equally well here. Tf the vine is fully exposed to the mil it will require very little summer pruning ; in fact, none, 3xcept stopping the young shoots three joints beyond the farthest bunch of grapes, at mid-summer — for the leaves being intended by nature to elaborate the sap, the more we can retain Df them (without robbing the fruit unduly of fluids expended in oaaking new growth) the larger and higher flavored will be bhe fruit; careful experiments having proved that there is no more successful mode of impoverishing the crop of fruit than that of pulling off the leaves. In the axils of the leaves by the side of the buds which are to send forth shoots for next season's crops, branches 'tailed laterals push forth, which should be pinched oflT at the first leaf, and at the next leaf where they start again ; generally the second stopping will be sufiicient. The annual pruning of the hardy grapes is usually per- formed during mild days in February or March — at least a month before vegetation is likely to commence. Many culti- vators prefer to prune their vines in November, and, except for cold latitudes or exposures, this is undoubtedly the better season. YiNEYARD Culture. The vineyard culture of the native grape is very simple. Strong, loamy, or gravelly soils are preferable — limestone and clay shale being usually the best — and a warm, open, sunny exposure being indispensable. In preparing the soil, if it is loamy or gravelly, a simple 336 THE GRAPE. deep ploughing is all that is requisite; but if it is clay, or vmderlaid with a clay hard-pan, the subsoil should be thoroughly broken to a depth of not less than sixteen inches. This, on most lands, can be done by means of a plough and team. Steep side-hills or slopes must df course be prepared by hand labor, digging and trenching the ground thoroughly with the sf)ade. The vines are planted in rows, the distance from plant to plant varying according as it is a strong and vigorous gi-ower like Concord, or a moderate short-jointed grower like Del- aware. The first are generally planted eight by eight feet or eight by ten feet apart, and the latter four by six feet; while varieties of intermediate vigor are placed at six by eight feet. The renewtil system of pruning is generally practised, and the vines are trained both on stakes and wire trellis, the latter being most generally considered as the best and most economical. The ordinary culture is as simple as that of a field of Indian corn — one man and horse with a plough, and the horse cultivator, being able to keep a pretty large surface in good order. The annual pruning is performed in autumn or winter, top-dressing the vines when it is necessary in the spring ; and the summer work, thinning, tying, and gathering being chiefly done by women and children. The summer work is one requiring some care and watch- fulness, although attendant with light labor, and, as we have said, may be performed by women and children. In vine- yard culture the long renewal system is most practised ; by it the vine the first year is permitted to make but one leading shoot, all the buds likely to form other shoots being rubbed oiF early in spring, or as soon as they have fully developed. The second year this one cane, or the first year's growth, is cut down to two buds, and these are gr^\\Ti to two long canes, all others, as the first year, being rubbed off. The third year one of these canes of the second year's growth is cut down to two buds, and the other to four buds — the former again per- mitted to make two good long stout canes, and the latter allowed to produce about four or six clusters of fruit, all the ground shoots being rubbed aw^ay. When the buds break in spring, as soon as they are about one inch long the bearing canes are to be examined, and all but one shoot at each axil be rubbed out, otherwise there will be a mass of small shoots and clusters without any perfect fruit. It is also in some varieties deemed advisable to rub out entire all the buds of each alternate joint, leaving only one-half the natural quantity to fruit. When this is done the winter pruning of the bearing cane should be somewhat longer than when each bud is allowed to fruit. THE GRAPE. 337 The two buds or canes for the next year's fruiting are al- lowed to grow as long as they will, and are trained upright ; the other, on which the fruit is grown, is carried off at an angle of about forty-five degrees, and when it has made its shoots, set its fruit, and grown so that there are three or four leaves or joints beyond the fruit, they are stopped by pinching, as we have advised in the training of foreign grapes, the only point of difierence being in permitting our native sorts more liberty and foliage. The following season, or fourth year, the cane which has this year borne fruit is cut down to two buds, and the two canes of this year's growth are cut to four or more buds for fruit-bearing, and trained at an angle of forty-five ilegrees each way, while the two buds on the bearing cane of last year make canes for the succeeding year's bearing. Diseases and Insects. The mildew and rot are diseases which most affect the success of grape culture in this country. Many theories and suggestions as to their origin, cause, etc., have been promulgated and printed, but we feel that as yet no 3lear and full explanation or cause has been adduced, — sud- ien changes of temperature, a cold night or two in the month 3f August, a few days of foggy warm rain, followed by clear sunshine, often producing the disease, with serious results, without regard to the most thorough practices of prevention as advised by theorists. The beetles which sometimes infest the grape-vines in sum- mer, especially the large brownish yellow vine beetle {Pelid- nota 2nmctata), and the grape-vine flea-beetle [Haltica chaly- hea), are very destructive to the foliage and buds, and the most effectual remedy is hand-picking when taken in time. Grafting the grape may be performed, and often quite suc- cessfully. Operators differ in their opinion as to the best season, some preferring the autumn, some early spring, and some quite late spring. But, whatever time is taken, it must be remembered that the union of the graft and stock should always be covered with earth, leaving the top or upper bud of the graft level with the ground. Keeping. Grapes may be kept into mid-winter or even spring. They should be gathered in a dry day, laid in tiers of two bunches deep on shelves for a couple of days, then aired, and each bunch carefully wrapped in soft paper and packed in boxes, not over five or six inches deep, and laid away in a cool dry room. Another plan is to pack them in layers with fine soft hay, cut by a cutting machine into about inch-long bits, laying a layer of hay, then grapes, and then hay again. If grapes are gathered before they are fully ma- tured, they do not have as good flavor, nor are they as rich 22 338 THE GRAPE. and sweet as when fully ripe. In handling, be careful to take them always by the stem. VARIETIES. Adirondac. The original vine of this Grape was discovered in the gi-ounds of J. G. Witherbee, Port Henry, Essex Co., N. Y., and was introduced to notice by J. W. Bailey, of Plattsburgh, N. Y. The growth and foliage is much like Isabella, but not as vigorous. It succeeds well in its locality, and many north, but not as well south. Bunches large, compact, sometimes shouldered. Berries large, round. Skin thin, dark purplish black, covered with a delicate white bloom. Flesh very tender, juicy, mild, pleasant, sweet, one of the earliest to ripen. Allen's Hybrid. Originated with J. Fisk Allen, of Salem, Mass. It is a hybrid between the native and foreign, and is one of the best in quality, and has peculiar crumpled leaves. The vine is not hardy and requires winter protection, but is vigorous and productive, ripening quite early, and in sheltered situations is a most desirable variety. Bunch medium to large, shouldered, compact. Berry medium to large, round, sometimes depressed. Skin thin, white, changing to pale yellow when fully ripe. Flesh ten- der, juicy, sweet, rich, slightly vinous, and one of the best in quality. Barry. Rogers' No. 43. Raised by E. S. Rogers, of Salem, Mass. Vine vigorous, productive ; one of the best of the blacks. Bunch rather large, short, broad, compact, often shouldered. Berry large, roundish to oval, black. Flesh tender, nearly free from pulp, juicy, sweet, pleasant. Ripens about the time of Concord. Canada. Arnold's No. 16. Raised by Charles Arnold, Paris, Canada West, from seed of Clinton crossed witli pollen of Black St. Peter's. Yine und foHage somewhat like Clinton. Tlie fruit also resembles THE GRAPE. 339 # li # "¥ THE GBAPE. 339 Adirondac. THE GRAPE. 341 Clinton in appearance of bunch, but larger berry, and much superior flavor. Bunch medium to large, long, compact, sometimes shoul- dered. Berry medium, nearly round, black, blue bloom. Flesh free from pulp, tender, juicy, sweet, vinous, slightly aromatic. Ripens about the time of Concord or just before. Catawba. Red Muncy. Catawba Tokay. Saratoga. Michigan. Fancher. Emma. This excellent native Grape was first introduced to notice by Major Adlum, of Georgetown, D. C, and was found by him in Maryland. The Catawba is too late in ripening for general cultivation in the Eastern and Northern States ; but where it does suc- ceed few Grapes are its superior. Clay shale soils appear to give most richness to the fruit ; but very handsome clusters are grown in gravelly or sandy soils. It is a popular and profitable market sort. Vine hardy and productive. Bunches of medium size, somewhat loose, shouldered. Ber- ries round (or sometimes slightly oval), pretty large. Skin rather thick, pale red in the shade, but pretty deep red in the sun, covered with a lilac bloom. Flesh slightly pulpy, juicy, very sweet, with an aromatic, rich, musky flavor. Ripe from the 1st to the middle of October, and should be allowed to hang till fully ripe. Mead's Seedling, and Mammoth Catawba, and Poeschel's Mammoth are claimed as seedlings of the Catawba ; but they are so nearly identical as not to require distinct descriptions. The Zane, White Catawba, Pond's Seedling, James' Seedling, Clermont, also belong to this class. Concord. Main. This fine hardy native Grape was raised from seed by E. W. Bull, Concord, Mass. It is of very healthy, vigorous habit, hardy and productive. Bunch rather compact, large shouldered. Berries large, globular, almost black, thickly covered with bloom. Skin rather thick, with more of the native pungency and aroma than the Isabella, which it resembles, but does not quite equal in quality. Flesh somewhat buttery, moderately juicy, sweet, with considerable toughness and acidity in its pulp. It is more hardy than the Isabella, and ripens about ten days ear- lier, consequently it is a very valuable variety for a large 342 THE GRAPE. THE GRAPE. 343 northern range where the Isabella does not ripen. It is very j popular, but as a market sort the fruit, if left to ripen before I gathered, does not carry well long distances, and is liable to drop from the bunch after a few days. i: ' Cornucopia. Arnold's No. 2. Raised in the year 1859, by Charles Arnold, from seed of Clinton, crossed with St. Peter's. Vine very healthy and vigorous. Leaves large, dark green, smooth on both sides. Wood short jointed. Yery productive and a long keeper. The skin being thin, the fruit sometimes cracks. Bunch medium to large, nearly compact, shouldered ; berry medium, round, very black with a slight blue bloom. Flesh tender, juicy, sweet, vinous and sprightly. Kipens about the time of Concord. Crevelling. Catawissa Bloom. Bloomburg". Columbia County. Laura Beverly ? Claimed to be of Pennsylvania origin. Vine hardy and vigorous, moderately productive. It has imperfect blooms, but is said to be quite productive when grown side by side • with Concord. Bunch medium to large, long, loose, shouldered. Berries medium, nearly round, black, with a blue bloom. Flesh tender, very little pulp, juicy, sweet, and moderately rich, more so than Concord. Kipens soon after Hartford Prolific. Croton. A new early Grape raised by Stephen Underbill, of Croton Point, N. Y., and is a hybrid between Delaware and Chasse- las de Fontainebleau. It is not yet fully tested, but is said to be hardy, vigorous, and productive. The fruit is beautiful and of the finest quality, well suited to the amateur, is likely to prove a valuable early market grape, and is being planted for that purpose. Bunch large, long, moderately compact, shouldered, some- times double shouldered, or small wings ; berry medivim, round. Skin whitish green, changing to deep rich yellow where fully exposed. Flesh tender to the centre, juicy, sugary, rich, and slightly aromatic. Ripens soon after Hart- ford Prolific, or between that and Concord, and continues a a long time in use. 342 THK GRAPE. Concoid, 344 THE GRAPE. Comuoopiu. I 346 THE GPAPE. Delaware. Delaware. Heath. Italian ^V^ine. The precise origin of this Grape is not known. It was THE GRAPE. 347 found many years since in the garden of Paul H. Provost, Frenchtown, Hunterdon Co., N. J. It is moderately vigor- ous in growth, with short-jointed wood. Quite hardy, re- quires rich soil, open, and well drained, to produce the finest of fruit. One of our most, if not the most, valuable sorts for general cultivation. Very productive. Bunch small, very compact, and generally shouldered. Berries rather small, round. Skin thin, of a beautiful light red, very translucent. It is without hardness or acidity in its pulp, exceedingly sweet, but sprightly, vinous, and aro- matic. Diana. A seedling of the Catawba, raised by Mrs. Diana Crehore, of Boston. It is a very fine fruit when well rijjened, but while it colors early, does not ripen much, if any, earlier than Catawba. It is a very vigorous vine, requiring much room and long pruning, and increases in productiveness and good quality as the vines get age. It does not require a very rich soil. Bunches large, very compact, and heavy, not properly shouldered, but often having a small bunch appended by a long branch of the peduncle. The color is a fine reddish lilac, thickly covered \vdth bloom. The berries round. The fruit when fully ripe abounds in fine rich juice, vinous, and aromatic, from which all the oflensive native odor has disaj)peared. It hangs long on the vines, is not injured by severe frosts, and keeps admirably for winter use. ■ Elsingburgh. Smart's Elsingburg-. Elsenborough. Elsinboro. A very nice little Grape for the dessert, perfectly sweet and melting, without pulp, originally brought from a town- ship of this name in Salem Co., N. J. It is not a great deal larger than the common Frost Grape in the size of the berry. A moderate, but regular bearer, ripens well, and much esteemed by many for the table. Bunches pretty large, loose, and shouldered. Berries small, round. Skin thin, black, covered with a blue bloom. Flesh entirely without pulp, melting, sweet, and excellent. The leaves are deeply five-lobed, pretty dark green, and the wood rather slender, with long joints. EUMELAN. A chance seedling originated with the Messrs. Thome, near Fishkill, N. Y. Vine hardy, productive, and ripens early. 348 THE GRAPE. The bunch of good size, compact, shouldered. Berry me- dium size, nearly round, of a deep purple or bluish black color, covered with a light bloom. Flesh tender, melting, ripening to the centre, sweet, sprightly, vinous. Goethe. Rogers' No. 1. Raised by E. S. Rogers, of Salem, Mass. "Vine vigorous, productive, and has more of the foreign character in it than any other of his seedlings. It does not ripen here, except in favorable seasons. It is said to succeed well South and Southwest. Bunch large, moderately compact, shouldered. Berry very large, oval, yellowish green, often blotched with dull red, be- coming pale red when fully ripe. Flesh tender to the centre, buttery, fleshy, juicy, sweet, slightly aromatic. Hartford Prolific. Seneca ? Framingham. Raised by Paphn Steel, of West Hartford, Conn. Hardy, vigorous, and productive. Bunch large, shouldered, rather compact. Berry large, globular, with a good deal of the native perfume. Skin thick, black, covered with a bloom. Flesh sweet, moderately juicy, with considerable toughness and acidity in its pulp. Ripe among the very earliest. An early variety for marketing, but too liable to drop its fruit from the bunch as soon as fully ripe. Herbemont. Warren. Warrenton. Herbemont's Madeira. Neil Grape. Origin claimed for many localities, but not yet fully ascer- tained. It is, however, a Southern Grape, a vigorous grower, a good bearer, and particularly fitted for those Southern lati- tudes that are liable to injury from late frosts in spring, as it flowers very late. It is highly esteemed as a wine gi-ape in Missouri, I'ennessee, and other Southern and Southwestern sections. At the North it does not ripen its fruit except in warm, sheltered situations. Bunch large and very compact, shouldered. Berries below medium, round, dark blue or violet, covered with a thick light bloom. Skin thin, which is filled with a sweet, rich, vinous aromatic juice of so little consistence that it cannot be called flesh. THE GRAPE. 349 lONA. Originated by Dr. C. W. Grant, lona Island, N. Y. Vine vigorous, productive. A superior grape when in perfection, and has laeen remarkably fine the past season (1870) in several localities, and is considered by many the best of American grapes ; it does not, however, succeed in all situations, and re- quires a favorable season at the JSTorth to have it in perfec- tion. Bunch medium to large, shouldered, sometimes double- shouldered. Berries medium, roundish oval, light clear red, fine bloom. Skin thin. Flesh soft, tender to the centre, juicy, sweet, vinous. Bipens a few days after Delaware, and continues a long time in use. Isabella. Paign's Isabella. Christie's Improved Isabella. Woodward. Sanbornton ? Payne's Early. This very popular Grape, a native of South Carolina, was brought to the North and introduced to the notice of culti- vators about the year 1818, by Mrs. Isabella Gibbs, the wife of George Gibbs, Esq., in honor of whom it was named. Its great vigor, hardness, and productiveness, with the least pos- sible care, have caused it to be most widely disseminated. It is, perhaps, a little more hardy, and ripens earlier than the Catawba. Bunches of good size — five to seven inches long, rather loose, shouldered. Berries oval, pretty large. Skin thick, dark purple, becoming at last nearly black, covered with a blue bloom. Flesh tender, with some pulp, which nearly dissolves when fully .mature ; juicy, sweet, and rich, with slight musky aroma. This Grape is frequently picked as soon as it is well colored, and long before it is ripe. Many seedlings of the Isabella have been grown, differing very little in form, size, or quality of fruit, or in growth and productiveness, and therefore we prefer to class them as sub- varieties. They are Cloanthe, Aiken, Bichmond, Baker, Bogue's Eureka, Sanbornton, "Wright's Isabella, Lee's, &c., &c. ISRAELLA. Originated with Dr. C. W. Grant, of lona Island, N. Y. '"•-o vigorous, hardy, and very j^roductive, a fine early grape, 1x1 use a long time, and improves in quality as the ^oun advances. 350 THE GRAPE. aroniaiiu jun;o ui flesh. ,v oe calle THE GRAPE. 351 350 352 THE GRAPE. Bunch medium to large, often shouldered, compact. Berries large, slightly oval. Skin rather thin, deep black, with a thick blue bloom. Flesh tender, juicy, free from pulp, sweet. Ripens soon after Hartford Prolific. Lenoir. This Grape takes its name from Lenoir Co., N. C. It has been confounded with Black July, but is distinct, as shown in foliage. The foliage of this has lobed leaves. Bunch medium, compact, shouldered. Berry small, round, dark, almost black. Flesh tender, vinous, juicy, sweet. A good variety South, but too late in ripening for the North. Martha. White Concord. Baised by Samuel Miller, BlufFton, Mo. The habit of the vine is much like Concord, but it has not yet been tested, as we think, sufficiently to decide on its productiveness. Bunches medium, not very compact, shouldered. Berry large, roundish, greenish yellow, with a bloom. Flesh simi- lar to Concord, perhaps a little sweeter. Skin thin, slightly foxy, buttery, with a slight pulp. A promising new sort, ripening a few days earlier than Concord. Massasoit. Rogers' No. 3. Raised by E. S. Rogers, of Salem, Mass. Yine moderately vigorous, productive, early. Bunch medium, rather loose, short, shouldered. Berry large, round, claret red. Flesh tender, juicy. Ripens before Concord. Maxatawney. Originated at Eagleville, Montgomery Co., Pa., in 1844. Vine healthy, vigorous, hardy, and productive. Requires a warm situation at the North, but Southwest proves one of the finest White Grapes. Bunch medium, not genrally shouldered, somewhat loose, occasionally compact. Berries medium, roundish oval, green- ish white, with an amber tint when ripe. Flesh tender, not pulpy, very sweet and delicious. Ripens last of September. Merrimack. Rogers' No. 19. Raised by E. S. Rogers, of Salem, Mass. Yine very vigor- ous, very productive. THE GRAPE. 353 Bunch rather large, short, and broad, compact. Berry- large, round, black, with a slight bloom. Flesh tender nearly W m Martha. to the centre, juicy, sweet, and very much like the Wilder, and ripens at the same time. 23 354 THE GRAPE. Mottled. Mottled. A seedling grown by Charles Carpenter, Kelly Island, O. Vine hardy, very short jointed. A profuse bearer, ripening with Delaware. It will hang a long time after ripe, and keeps unusually well. THE GKAPE. 355 Bunch medium, slightly shouldered, close, compact. Berries round, medium size, maroon red, with spots that when held to the light give it a mottled appearance, hence its name. Flesh tender. Pulp small. Juice sweet, rich, vinous, abun- dant. Norton's Yirginia. Norton's Seedling-. A variety introduced by Dr. D. N. Norton, of Richmond, Va. It is a most productive Grape in garden or vineyard, bearing very large crops (especially at the South, where many kinds rot) in all seasons. It is valued for making a red wine. Bunch medium, shouldered, somewhat compact. Berries small, round. Skin thin, dark purple. Flesh tender, with a brisk, rather rough flavor. Ripens with Catawba. Onondaga. Originated in Fayette ville, Onondaga Co., N.Y., with Lewis Hueber, from a cross between Diana and Delaware. Bunches about the size and form of Diana, compact. Berry medium, amber color when ripe. Flesh delicate, sweet, rich, without any of the native aroma. Ripens with Delaware. Othello. Canadian Hamburgh. Arnold's No. 1. Canadian Hybrid. Raised in 1859, by Charles Arnold, Canada West. A good, strong grower and very productive. Leaves deeply lobed, smooth. Bunches large, shouldered, compact. Berries large, round. Skin thin, black, blue bloom. Flesh solid, crisp, free from pulp, juicy, sprightly. Ripens with Delaware. Rebecca. Originated in the garden of E. M. Peake, of Hudson, N. Y. Yine moderately vigorous, a nice amateur Grape. Succeeds finely in some localities. Bunches medium, very compact, rarely shouldered. Berries of full medium size, roundish oval, strongly adhering to the peduncle. Color light green in the shade, auburn or golden 356 THE GRAPE. in the sun, and covered with a light bloom, considerably trans- lucent. Flesh of some consistence, juicy, sweet, and delicious, Eebecca. with a perceptible native perfume, but very agreeable. Ripens with Isabella, and keeps well. THE GRAPE. 357 THE GRAPE. 357 358 THE GRAPE. ElCKETTs' No. 1. This new promising grape originated with James H. Rick- etts, of New burgh, N. Y., and is a hybrid between Israella and Muscat Hamburgh. It has as yet only been grown on the grounds of the originator, where it so far has proved healthy, hardy, and vigorous, with the thermometer the past winter 10° below zero. Bunch large, sometimes shouldered, compact. Berry large, oval, black, covered with a blue bloom. Flesh cjuite firm, and yet tender, breaking, juicy, sweet, rich, with a sprightly flavor. Bipens soon after the Concord. St. Genevieve. Rulander. Amoureux. Red Elben. An old Southern variety, and valuable in the South and Southwest. Vine vigorous, short-jointed, does not succeed North. Bunch medium to small, sometimes shouldered, compact. Berry small, roundish oval, dark purple or black, thick bloom, tender, juicy, sweet, slightly vinous, and rich at the South, where it ripens last of July. Salem. Rogers' No. 23. Baised by E. S. Rogers, of Salem, Mass. Yine healthy, vigorous, and productive. We haA^e not fruited it sufficient to express a decided opinion of it, more than it promises well. Bunch large, short, and broad, compact. Berry large, round, a shade or two darker in color than Catawba. Flesh tender, juicy, nearly free from pulp, sweet, aromatic, and well-flavored. Bipens soon after Delaware. SCUPPERNONG. Bull or Bullet. Roanoke. Vitis Vulpina. American Muscadine. Vitis rotundif olia. The Scuppernong Grape is a very distinct Southern species, found growing wild, from Virginia to Florida, and climbing the tops of the tallest trees. It is easily known from every other Grape by the small' size of its leaves, which are seldom over two or three inches in diameter, and by their being glossy and smooth on both the under and upper surfaces. These leaves are roundish and coarsely serrated, and the young shoots are slender ; the old wood is smooth, and not shaggy, like that of most vines. i THE GRAPE. 359 Balem, 860 THE GRAPE. We have made several trials with the Scuppernong Grape, but find it quite too tender for a Northern climate, being killed to the ground by our winters. At the South it is a very hardy, productive, and excellent wine grape. The White and Black Scuppernong scarcely difter, except in the color of the fruit. The tendrils of each correspond in hue with the fruit. Bunches small, loose, seldom composed of more than six berries. Berries round, large. Skin thick, light green in the white, dark red in the black variety. Flesh quite pulpy, except when very thoroughly ripe, juicy, and sweet, but with a strong musky scent and flavor. Secretary. Originated with James H. Ricketts, of Newburgh, N. Y. It is a hybrid between Clinton and Muscat Hamburgh, and is yet young, and has not been fully tested, but promises well. The vine is vigorous, healthy, and so far has proved hardy. Bunch medium, compact. Berry medium, round, black, blue bloom. Flesh rather firm, breaking, tender, juicy, sweet, slightly vinous and rich. Bipens about the time of the Del- aware. Senasqua. This new grape was raised by Stephen Underhill, of Croton Point, N. Y., and is a hybrid between Concord and Black Prince. The vine is vigorous and hardy like the Concord, and the fruit is similar to Black Prince and of very fine quality ; but in consequence of its thin skin and compact- ness of bunch the fruit is sometimes apt to crack, especially in wet weather. Bunch large, often shouldered, very compact. Berry large, round. Skin deep black, with a thick blue bloom. Flesh quite firm, but tender, breaking, juicy, sweet, rich, slightly vinous. Ripens about the time of Concord, or soon after. Telegraph. Christine. This variety was found in a yard near Philadelphia, Pa. A hardy and vigorous vine. Fruit of fair quality, ripening early or about with Hartford Prolific. Bunch above medium to large, compact. Berry large, round, black. Flesh juicy, with some pulp, similar in qual- ity to Hartford Prolific. THE GRAPE. 361 Walter. 862 THE GRAPE. Wilder. the melon. 363 Walter. Originated with A. J. Caywood, Poughkeepsie, N. Y., from seed of Delaware crossed with Diana. The vine is vigorous and has produced good crops annually with the originator, and is of excellent quality. It is said by those who are experi- menting with it that it will make a first-class of American wine. Bunch medium, shouldered, moderately compact. Berries medium or above, round, light red. Flesh juicy, sweet, rich, not quite tender at the centre. Ripens about with Concord. Wilder. Rogers' No. 4. Raised by E. S. Rogers, of Salem, Mass. Vine vigorous, very productive. This is one of the best of Rogers' seedlings, adheres well. The bunch keeps well after it is gathered, and is a promising variety for market. Bunch large, compact, shouldered, sometimes double- shouldered. Berry very large, round, black, slight bloom. Flesh tender nearly to the centre, juicy, sweet, rich, slightly aromatic. Ripens about the time of Concord. CHAPTER XIX. THE MELON. Cucumis Meh, L, Cucurhitacece,, of botanists. Melon, of the French ; Melona, German ; Meleon, Dutch ; Melone, Italian, and Mel&n, Spanish. The Melon (or Muskmelon) is the richest and most luscious of all herbaceous fruits. The plant which bears this fruit is a trailing annual, supposed to be a native of Persia, but which has been so long in cultivation in all warm climates that it is quite doubtful which is its native country.' The climate of the Middle and Southern States is remark- ably favorable for it — indeed far more so than that of Eng- land, France, or any of the temperate portions of Europe. Consequently Melons are raised as field crops by market gardeners, and in the month of August the finest citrons or green-fleshed Melons may be seen in all the markets of the States in immense quantities. Warm dry soils are peculiarly favorable to the growth of Melons, and even at low prices 3G4 THE MELON. the product is so large that this crop is one of the most prof- itable. Culture. The culture of the Melon is very easy in all except the most northern portions of the United States. Early in May a piece of rich, light soil is selected, well manured, and thoroughly dug or prepared by deep ploughing and harrowing. Hills are then marked out, six feet apart each way. The hills are prepared by digging a foot deep and two feet across, which are filled half full of good, well-rotted, manure. Upon the latter are thrown three or four inches of soil, and both manure and soil are then well mixed together. More soil, well jDulverized, is now thrown over the top, so as to complete the hill, making it three inches higher than the surface. Upon this plant eight or ten grains of seed, cover- ing them about half an inch deep. When the plants have made too rough leaves, thin them so as to leave but two or three to each hill. Draw the earth nicely around the base of the plants with the hoe. In case the striped bug ( Galereuaca vittala) attack the plants, which it often does, the best remedy is to hand-pick them early in the morning and then draw earth up even with the base of the leaves. The cucumber Jlea-heetle is kept off by dusting the vines early in the morning, daily, for a period, while they are yet moist with dew, using either dry fine soil, soot, or plaster. As soon as the runners show the first blossom-buds, stop them by pinching oiit the bud at the extremities. This will cause an increased production of lateral shoots, and add to the size of the fruit. Nothing more is necessary but to keep the surface free from weeds, and to stir the soil lightly with the hoe, in field culture. In gardens, thinning the fruit, and placing bits of slate or blackened shingels under each fruit, improve its size and flavor. To retain a fine sort of Melon in perfection, it should be grown at some distance from any other sort, or even from any of the cucumber family, otherwise the seeds of the next generation of fruit will be spoiled by the mixture of the pollen. Varieties. A large number of varieties are enumerated, but many of these "do not succeed without extra care, which their quality is not found to repay. Indeed what is popu- larly known as the Citron Melon, one of the finest of the green-fleshed class, is the greatest favorite with all American gardeners. It is high-flavored, uniformly good, very produc- tive, and in all respects adapted to the climate. Melons have become so intermingled during the past ten or fifteen years that it is almost impossible at this time to classify them, as was once done. As before said, however, THE WATER-MELON. 365 the Citron or Fine Netted, being types of the Green-Fleshed, are among the highest flavored and most delicate. Allen's Superb. A variety of the Nutmeg, a trifle larger than the old Nut- meg, round, considerably netted. Flesh green, and sweet. Esteemed as profitable for market growing. Green Citron. This is much the finest Melon for general culture. Fruit rather small, roundish, flattened at the end, regular- ly ribbed and thickly netted. Skin deep green, becoming [)ale greenish yellow at maturity. Rind moderately thick. Flesh green, firm, rich, and high-flavored. Ripens pretty early and bears a long time. Nutmeg. An old variety, often seen impure, but when in perfection very melting and excellent. Fruit large, roundish oval. Skin very thickly netted, pale green, slightly but distinctly ribbed. Rind rather thin. Flesh pale gi-een, very melting, sweet and good, with a high musky flavor. Medium season. White Japan. Comparatively new. Originally from Japan. Fruit small to medium, ribbed, sometimes slightly netted, color creamy white. Flesh thick, juicy, sweet, and well fla- vored. Besides the foregoing there are IVinter 3Ielons from the South of Europe, very commonly cultivated in Spain, which, if suspended in a dry room, may be kept till winter. The Green, Valencia, and the Dampsha are the three principal sorts ; they are oval, skin netted, flesh white, sugary, and good. CHAPTER XX. THE WATER-MELON. Cucurbita citrvMus, L. Cucurbitacem^ of botaxiists. Pasteur, of the French ; Wasser Melone, German; Cocomero, Italian. The Water-melon is a very popular and generally cultivated fruit in this country. The vine is a training annual of the 366 THE WATER-MELON. most vigorous growth, and the fruit is very large, smooth, and gi'een, with a red or yellow core. Though far inferior to the Melon in richness, its abundant cooling juice renders it very grateful and reft eshing in our hot midsummer days. Immense fields of the Water-melon are raised, and their culture is very easy throughout all the Middle and Southern States. The cultivation of the Water-melon is precisely similar to that of the Melon, except that the hills must be eight foet apart. The finest crops we have ever seen were grown upon old pieces of rich meadow land, the sod well turned under with the plough at the last of April, and the melons planted at once. The following are its best varieties : — Baugh. Received from Kentucky. Fruit large, long oval, pale green. Flesh red, nearly solid, juicy, sweet. Rind thin. Rather early. Seeds reddish. Bradford. Originated in South Carolina. Fruit large, oblong. Skin usually dark green, with gray longitudinal stripes, mottled and streaked with green. Rind half an inch thick. Flesh red to the centre, with a fine su- gary flavor, of the best quality. Carolina. The large common variety. Fruit very large, oblong. Skin dark green and white marbled. Rind thick. Flesh deep red, hollow at the centre, sweet and good. Seeds large, black. There is also a sub- variety, with pale yellow flesh and white seeds. Clarendon. Origin, Clarendon District, South Carolina. Large, oblong. Skin mottled gray, with dark green longi- tudinal stripes. Rind half an inch thick. Flesh scarlet to the centre, with a sugary and exquisite flavor, " best " quality. Seeds yellow, with a black stripe around the edge, and from one to three black spots on each side ; the form and number corresponding on the two sides. Citron Water-melon. This is a small, round, pale green, marbled sort, ripening late, and esteemed by many for preserving. THE MirLBERRY. 3G7 Imperial. A remarkably fine-flavored and very productive sort, from the Mediterranean. Keeps a long time after it is rij^e. Fruit of medium size, nearly round. Skin pale green and white, marbled. Kind remarkably thin. Flesh solid to the centre, light red, crisp, rich, and high-flavored. Seeds quite small, reddish brown. Mountain Sweet. Similar to the above, except it often has a mammelonne neck. Flesh rather more solid, and of excellent flavor. This is grown extensively for the markets. Orange. Peculiar for the division of its flesh from the rind, medium size, roundish oval, light green, with shades of darker green. E-ind half an inch thick. Flesh red, not very solid, of good quality, but not equal to Mountain Sweet and Imperial. Ravexscroft. Origin, South Carolina. Large, oblong, dark green, faintly striped, and marked with lighter green. Eind half an inch thick. Flesh red to the centre, with a delicious sugary flavor, of the best quality. Seeds cream color, having a brown stripe around the edge. CHAPTER XXI. THE MULBERRY. Morus^ Toum. JJrticacece, of botanists. MuHer^ of the French; Maulbeerbaum^ German; Moro^ Italian; Mb7'el, Spanish. The Mulberry is a hardy, deciduous fruit-tree, but little cultivated in this country, though it is really a very consider- able acquisition to our list of summer fruits, and every garden of considerable size ought to contain one or two trees. The fruit ripens in July, very soon after the season of cherries. It is rarely picked from the trees, as it falls as soon as ripe, and it is therefore the custom to keep the surface below it in short turf, and the fruit is picked from the clean grass. Or, if the surface is dug ground, it maybe sown thickly with cress seed, 3G8 THE MULBERRY. six weeks previously to the ripening of the fruit, which will form a temporary carpet of soft verdure. The Black Mulberry, or English Mulberry {Morus nigra, L.), is a very celebrated old fruit-tree, originally from Asia, more or less commonly cultivated in all parts of Europe, but yet quite rare in this country. Its growth is slow, and it sel- dom attains a height of more than twelve or fifteen feet, form- ing a low, branching tree, with lobed leaves, but it is very long-lived, and there is a specimen in England, at the seat of the Duke of Northumberland, 300 years old. In this coun- try it is scarcely hardy enough north of New York, except in sheltered situations. An occasional extreme cold winter kills them; they are also subject to canker and die off. The fruit is incomparably larger and finer than that of the Red Mulberry, being an inch and a half long, and nearly an inch across — black, and of a delicious flavor. Everbearing. Originated here from seed of the Multi- caulis. Tree very vigorous and very productive, an estimable variety, and surpassed by none except the Black English, and possesses the same rich subacid flavor. It continues in bear- ing a long time. Fruit cylindric, one and a quarter of an inch long, and nearly half an inch in diameter. Color maroon, or an intense blue black at full maturity. Flesh juicy, rich, sugary, with a sprightly vinous flavor. Hick's Everbearing, from Kentucky, is similar to the above. Johnson, a seedling from Ohio. Fruit very large, oblong cylindric; blackish color, subacid, and of mild, agreeable flavor. Growth of the wood strong and irregular. Leaves uncom- monly large. The Eed Mulberry (Jlorus rubra, L.) is a native species, more or less common in our woods, with large, rough, heart- shaped or lobed leaves. The fruit is about an inch long, and very j^leasant and palatable, though much inferior to the Black English. It bears trans|)Lxnting well, or is easily raised from seed, and may, undoubtedly, be greatly improved by repeated reproduction in this way. As it forms a large orna- mental tree, with a fine spreading head, forty feet high, it is well deserving a place on the lawn, or near the house, in ornamental plantations. There are many varieties of the White Mulberry, commonly cultivated for silk, but which produce fruit of no value. The best soil for the Mulberry is a rich, deep, sandy loam. The tree requires little or no pruning and is of very easy culture. It is usually propagated by cuttings, three feet long, planted in the spring, half their depth in the groun 1 ; cut- tings made of pieces of the roots will also send up shoots and become plants. THE NECTARINE. 369 CHAPTER XXII. THE NECTARINE. Persim, 'vulgaris (v. ) Lmvis^ Dec. Bosacece^ of botanists. The Kectarine is only a variety of the peach with a smooth skin [Peche lisse, or l^rugnon, of the French). In its growth, habit, and general appearance, it is impossible to distinguish it from the peach-tree. The fruit, however, is rather smaller, perfectly smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavor it is perhaps scarcely so rich as the finest peach, but it has jnore piquancy, partaking of the noyau or peach-leai flavor. The Nectarine is known in Northern India, where it is called TYioondla aroo (smooth peach). It appears to be only a distinct, accidental variety of the peach, and this is rendered quite certain since there are several well-known examples on record of both peaches and nectarines having been produced on the same branch — thus showing a disposition to return to the natural form. Nectarines, however, usually produce -nectarines again on sowing the seeds; but they also occasion- ally produce peaches. The Boston Nectarine originated from a peach-stone. The Nectarine appears a little more shy of bearing in this country than the peach, but this arises almost always from the destruction of the crop of fruit by the curcuUo, the de- stroyer of all smooth-skinned stone fruit in sandy soils. It is quite hardy here wherever the peach will thrive, though it will not generally bear large and fine fruit, unless the branches are shortened-in annually, as we have fully dii^ected for the peach-tree. With this easy system of pruning, good crops are readily obtained wherever the curculio is not very prevalent. The culture of the nectarine is in all respects precisely similar to that of the peach, and its habits are also completely the same. VARIETIES. The same characters are used as in describing peaches, for which the reader is referred to that part. Albert. A variety raised by Thomas Rivers, of Sawbridgeworth, England. It is one of the finest of Nectarines, but requires a warm location and soil to ripen it well. 24 370 THE NECTARINE. Leaves with reniform glands. Flowers large. Fruit large, round. Skin greenish white, \tith a pale red cheek. Flesh pale red next the stone, juicy, melting, brisk, vinous. Separates freely from the stone. Season middle of August. Boston. Lewis's. Perkins' Seedliag, This American seedling was raised from a peach-stone by Mr. T. Lewis, of Boston. The fruit, though not of high flavor, is excellent, the tree very hardy and productive, and one of the best for general standard culture. Leaves with globose glands. Flowers small. Fruit large and handsome, roundish oval. Skin bright yellow, with very deep red cheek, shaded off by a slight mot- tling of red. Flesh yellow to the stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavor. Separates from the stone. Bipe first of September. Downton. The Downton is a seedling raised by Mr. Knight. It is in quality, appearance, and season, an intermediate variety be- tween the Violette Hative and the Elruge, ripening a few days earlier than the latter. Leaves with reniform glands. Flowers small. Fruit large, roundish oval. Skin pale green, with a deep violet red cheek. Flesh pale green, slightly red at the stone ; melting, rich, and very good. Separates from the stone. Ripens about the 25th of August. Due Du Tellier's. Due Tilliers. Duke de Tilley. Due de TeUo. Du TiUy's A very exceHent Nectarine, considerably resembling the Elruge, but a much gi^eater bearer. Leaves with reniform glands. Flowers small. Fruit rather large, roundish oblong, being slightly narrowed at the top, and broad at the base or stalk. Skin pale green, with a marbled purplish-red cheek. Flesh greenish white, pale red at the stone, melting, juicy, sweet, and good. Sepa- rates from the stone. Last of August. Early Newington. Early Black Newington. Lucombe's Black. New Dark Newington. Lucombe's Seedling. New Early Newington. Early Black. Black. The Early Newington is one of the best of clingstone Nee- THE NECTARINE. 371 tarines. It is not only a richer flavored fruit than the old Newington, but it is larger, dark-colored, and earlier. Leaves serrated, without glands. Flowers large. Fruit large, roundish ovate, a little enlarged on one side of the sature, and terminating with an acute swollen point at the top. Skin pale green in its ground, but nearly covered with bright red, much marbled and mottled with very dark red, and coated with a thin bloom. Flesh greenish whit.e, but deep red at the stone, juicy, sugary, rich, and very excel- lent. Beginning of September. Elruge. Common Elruge Anderson's. Claremont. Temple's, Oatlands. Peterborough. Spring Grove. The Elruge is everywhere esteemed as one of the very finest Nectarines. It is an English variety which has been a good while cultivated, and, with the Violette Hative, is considered indispensable in every collection. In this coun- ary, when the young wood is annually shortened-in^ it bears good crops on standard trees, which ripen finely. Without this precaution, like almost all other Nectarines, the fruit is small, poor, and ripens imperfectly. Leaves with reniform glands. Flowers small. Fruit of medium size, roundish oval, the suture slight ex- cept at the top, where it is distinctly marked. Skin with a pale-green ground, but when fully exposed it is nearly cov- ered with deep violet, or blood-red, dotted with minute brownish specks. Flesh pale green to the stone, or slightly stained there with pale red; melting, very juicy, with a rich high flavor. Stone oval, rough, of a ^a^e color. Sepa- rates from the stone. Last of August and beginning of Sep- tember. Hardwicke. Hardwicke's Seedling, Was raised at Hardwicke House, in Suff'olk, England, and has the reputation of being " one of the best and hardiest of Nectarines, and a very excellent bearer." Leaves with glo- bose glands. Fruit veiy large, roundish, inclining to oval, and resem- bling the Elruge. Skin pale green, with a deep violet red cheek. Flesh pale green, slightly marked with red at the stone, juicy, melting, rich, and high-flavored. End of August. Freestone. 372 the nectarine. Hunt's Tawny. Hunt's Large Tawny. Hunt's Early Tawny. This is the best very early Nectarine. It is a very distinct sort, with serrated leaves, and w^as originated in England about fifty years ago. It is worthy of general cultivation, as it is not only early but hardy, and an abundant bearer. Leaves serrated, Avithout glands. Flowers small. Fruit nearly of medium size, roundish ovate, being con- siderably narrowed at the top, where there is a prominent swollen point ; and the fruit is slightly enlarged on one side of the suture. Skin pale orange, with a dark-red cheek, mottled with numerous russety specks. Flesh deep orange, juicy, melting, rich, and very good. Separates from the stone. It ripens from the 5th to the 15th of August. New White. Neat's White. Flanders. Cowdray White. Emerton's New White. Large White. The New White is a fine light-skinned variety. Leaves with reniform glands. Flowers large. Fruit rather large, nearly round. Skin white, with occa- sionally a slight tinge of red when exposed. Flesh white, tender, very juicy, with a rich, vinous flavor. The stone is small. Separates freely. Kipens early in September. PiTMASTON OkANGE. William's Orange. WUliam's Seedling. The Pitmaston Orange, which is considered the best yellow- fleshed nectarine, was raised in 1816 by John Williams, of Pitmaston, near Worcester, England. The tree is vigorous. Leaves with globose glands. Flowers large. Fruit large, roundish ovate, the base (towards the stalk) being broad, and the top narrow, and ending in an acute swollen point. Skin rich orange yellow, with a dark brown- ish-red cheek, streaked at the union of the the two colors. Flesh deep yellow, but red at the stone ; melting, juicy, rich, sweet, and of excellent flavor. The stone is rather small, separates freely. Pipens middle and last of August. Ped Poman. Old Roman. Roman. Brugnon Violette Musquee Brugnon Musquee. The Ped Poman is a very old European variety, having been enumerated by Parkinson in 1629. It is one of the THE NECTABINE. 373 richest and best of clingstone Nectarines. The tree healthy and productive. Leaves with reniform glands. Flowers large. Fruit large, roundish, a little flattened at the top. Skin greenish yellow, with a brownish, muddy red cheek, whicli is somewhat rough, and marked with brown russe.ty specks. Flesh firm, greenish yellow, and deep red at the stone, juicy, with a rich, high vinous flavor. Ripening early in September. RivEKs' Orange. New variety, produced by Thomas Rivers, England, from seed of Pitmaston Orange. It is described as much resem- bling its parent, but higher flavored, and ripening a week or so later. The tree is a great bearer, robust, and hardy. Leaves with uniform glands. Flowers large. Stanwick. A new late variety. At the South, probably, it will prove an acquisition. It was grown in England from a stone brought from Syria, and is described in the Journal of the London Horticultural Society as above medium size, roundish oval, slightly heart shaped at base. Skin pale greenish white, shaded into deej rich violet in the sun. Flesh white, tender, juicy, rich, sugary, and without the slightest trace of prussic acid flavor. YlCTORIA. Raised by Thomas Rivers, Sawbridgeworth, England, from seed of Yiolette Hative fertilized by Stanwick. Fruit large, roundish, flattened at top. Skin greenish yel- low, crimson on the sunny side. Flesh, rich, sweet, one of the best. Glands reniform. Flowers small. Middle of August. New. Yiolette Hative. Early Violet. Petite Violette Hative. Violet. Brugnon Hatif. Early Brugnon. Violette Angervillieres. Bmgnon Red at the Stone. Violette Musquee. Hampton Court. Lord Selsey's Elruge. Large Scarlet. Violet Red at the Stone. New Scarlet. Violet Musk. Aromatic. The Yiolette Hative, or Early Yiolet Nectarine, everywhere takes the highest rank among Nectarines. It is of delicious flavor, fine appearance, hardy, and productive. Externally the fruit is easily confounded with tliat of the Elruge, but it 374 NUTS. is readily distinguished by its dark-colored stone, and the deep red flesh surrounding it. The fruit is usually rather darker colored. It is of French origin, and has been long cultivated. Leaves ^vith reniform glands. Flowers rather small. Fruit rather large, roundish, narrowed slightly at the top, where it is also marked with a shallow suture. Skin pale yellowish green in the shade, but when exposed nearly cover- ed with dark purplish red, mottled with pale-brown dots. Flesh whitish, but much rayed with red at the stone. The latter is roundish, the furrows not deep, and the surface red- dish brown. The flesh is melting, juicy, rich, and very high- flB,vored. It ripens about the last of August. The YiOLETTE Grosse (Thomp.) resembles the foregoing in leaves and flowers, and general appearance. The fruit is, however, larger, but not so richly flavored. CHAPTER XXIII. NUTS. The Chestnut ( Castanea vesca, W. ; Chdtaigmer, of the French ; JTastanienbaum, German ; Castagno, Italian) is one of our loftiest forest-trees, common in most parts of the United States and Europe, and bearing excellent Nuts. The foreign variety best known in this country is the Spanish Chestnut, with fruit nearly as large as that of the Horse-Chestnut, and which is excellent when boiled or roasted. It thrives very well here, but is not quite hardy to the north or east of this. One or two English varieties have been produced, of consider- able excellence, among which the Downton is considered the best. The French cultivate a dozen or more varieties of greater or less excellence, but though some of them have been introduced, we have not yet fairly tested them in this country. The Chinquapin, or Dwarf Chestnut, common in some parts of the Middle and Southern States, is a dwarf species of the chestnut, usually growing not more than six to ten feet high, and bearing fruit of half the size of the common chestnut, with the same flavor. It is worth a place in a small fruit-garden as a curiosity. All the chestnuts are very easily cultivated in any good, light soil, and may be propagated by grafting and by sowing the seeds. The European Walis^ut {tfuglans regia, L. ; Noyer^ of the French; 'Walnussbawm^ German; Noce^ Italian; and NUTS. 375 Nogal^ Spanish), better known here as the Madeira N'ut, is a fine lofty growing tree, with a handsome spreading head, and bearing crops of large and excellent nuts, enclosed like those of our native black walnut in a simple husk. It stands the winter very well here, and to the south of this it would undoubtedly be a profitable fruit to plant for the market. The fruit in a green state is very highly esteemed for pick- ling, and the gi-eat quantities of the ripe nuts annually im- ported and sold here, prove the estimation in which they are held for the table. There are several varieties reputed to be of rather finer quality, which, however, have not displaced the original species, even in the gardens of Europe, and have not yet borne fruit here. This tree is usually propagated by the seed, and trans- planted from the nurseries when from three to six feet high. But it may also be grafted, with due care, on the common hickory-nut. A number of distinct varieties have been pro- duced from seed and perpetuated by grafting. Among them the following are regarded as of the most value : — Dwarf Prolific. Early-Bearing. Fertile. Precocious, This is a dwarf-growing and very early bearing variety, very desirable for small fruit-gardens, as it may in our North- ern States be easily protected in winter. The trees com- mence bearing when not more than three feet high, and, like the common walnut, it reproduces itself nearly always from seed. Thin-Shelled. 1. Coque Tendre. This is an oblong-shaped nuir with a tender shell, well filled, one of the best. The Filbert {Noisette^ of the French ; Haselstaude^ Ger- man ; Avellano, Spanish) is an improved variety of the com- mon hazel-nut of the woods of Europe ( Corylus avellana^ L.). The fruit is three or four times as large as that of our com- . mon hazel-nut, and from its size and excellent flavor is ad- mired for the dessert. The old Spanish filbert, common in many of our gardens, is a worthless, nearly barren variety ; but we have found the better English sorts productive and excellent in this climate, and at least a few plants of them should have a place in all our gardens. They are generally raised from layers, made in the spring, but they may also be grafted readily on the common hazel-nut, or the Spanish nut. When planted out they should not be permitted to sucker, 376 NUTS. and should be kept in tlie form of bushes with low heads, branching out about two feet from the ground, and they should be annually pruned somewhat like the gooseberry, so as to preserve a rather thin, open head, shortening back the extremities of the young shoots one-half, every spring. The following are the best filberts known : — CosFORD. Nut large, oblong. Husk hairy. Shell re- markably thin, and kernel of excellent flavor. A good bearer. Frizzled. Easily known by its handsome, deeply cut husk. Nut of medium size, oval, compressed. Husk hairy. Shell thick. Kernel sweet and good. Lambert [JS^entish Coh, Filbert Cob). This is perhaps the best of all the nuts, some of them being an inch or more in length. Husk nearly smooth. Nut large, oblong, and somewhat compressed. Shell pretty thick, of a brown color. Kernel full and rich. A great bearer. Pearson's Prolific {Dwarf JProlifiG, N'ottingham Pro- lific). Nut medium size, obtusely ovate. Shell rather thick. Kernel full. Purple Filbert {Purple-leaved). This is an ornamental shrub, as well as productive of excellent fruit. Its fruit is much like the Red Filbert, 'but the foliage is of a deep pur- ple or red color. Northamptonshire Prolific. Pipens early. Nut of medium size, oblong. Husk hairy. Shell thick. Ped Filbert. Easily known from other sorts by the crimson skin of the kernel. Fruit of medium size, ovate. Shell thick. Kernel with a peculiar, excellent flavor. White Filbert. Pesembles the last, but with a light yellow or white skin. The tree is also quite bushy. Nuts ovate. Husk long and tubular. The English generally call those varieties with long husks, filberts {full-beards)^ and those with short husks, simply nuts. The HiCKORY-NuT {Cory a alba), or shell-bark, the Black "Walnut {Juglans nigra), and the Butternut {J^. cinerea), are native nut-bearing trees, common in our forests, and too well known to need description here. There are occasionally found the woods accidental varieties of the shell-bark hickory of much larger size and finer flavor than the common species, which are highly worthy of cultivation, as we confess, to our own taste, this nut is much superior to the European walnut. There is indeed no doubt that, with a little care in rei)ro- duction by seed, the shell-bark may be trebled in size, and greatly improved in flavor. THE OLIVE. 377 CHAPTER XXIY. THE OLIVE. Olea Europea^ L. ; Oldnce^ of botanists. Olivier^ of the French ; OeJilbaum^ Germaai ; Ulivo, Italian ; OUvo^ Spanish. The Olive, which, as Loudon justly remarks, furnishes, in its invaluable oil, the cream and butter of Spain and Italy, will undoubtedly one day be largely cultivated in our South- ern States. The uses and value of the olive-oil are still comparatively unknown in this country. In the South of Europe it is more valuable than bread, as, to say nothing of its wholesomeness, it enters into every kind of cookery, and renders so large a quantity of vegetable food fit for iise. A few olive-trees will serve for the support of an entire family, who would starve on what could otherwise be raised on the same surface of soil ; and dry crevices of rocks, and almost otherwise barren soils in the deserts, when planted with this tree, become flourishing and valuable places of habitation. The olive is a native of the temperate sea-coast ridges of Asia and Africa ; but it has, time out of mind, been cultiva- ted in the South of Europe. It is a low evergreen tree, scarcely twenty feet high, its head spreading, and clothed with stifl', narrow, bluish-green leaves. Its dark green or black fruit is oval, the hard fleshy pulp enclosing a stone. In a pickled state the fruit is Mghly esteemed. The pickles are made by steeping the unripe olives in lye-water, after which they are washed and bottled in salt and water, to which is often added fennel, or some kind of spice. The oil is made by crushing the fruit to a paste, pressing it through a coarse hempen bag into hot water, from the surface of which the oil is skimmed ofl*. The best oil is made from the pulp alone : when the stone also is crushed, it is inferior. Propagation and Culture. A very common mode of propagating the olive in Italy is by means of the uovoli (little eggs). These are knots or tumors, which form in con- siderable numbers on the bark of the trunk, and are easily detached by girdling them with a pen-knife, the mother-plant suflering no injury. They are planted in the soil like bulbs, an inch or so deep, when they take root and form new trees. It is also propagated by cuttings and seeds. The seedlings form the strongest and thriftiest trees ; they are frequently some months in veg^ating, and should therefore be buried an inch deep in tlie soil as soon as ripe. 378 THE OLIVE. 1 ] The wild American olive ( Olea Americana, L.) or Devil- 1 wood, a tree that grows more or less abundantly as far north I as Virginia, will undoubtedly prove a good stock on which / to ingraft the European olive. It is of a hardier habit, and, / though worthless itself, may become valuable in this way. The olive-tree commences bearing five or six years after/ being planted. Its ordinary crop is fifteen or twenty pounds of oil per annum, and the regularity of its crop, as well as i the great age to which it lives, renders an olive plantation one of the most valuable in the world. With respect to its longevity we may remark, that there is a celebrated planta- tion near Terni, in Italy, more than five miles in extent, which, there is every reason for believing, has existed since the time of Pliny. The Olive is not a very tender tree. It will thrive farther north than the orange. The very best sites for it are lime- stone ridges, and dry, crumbling, limestone rocky regions always produce the finest oil. The tree, however, thrives most luxuriantly in deep, rich, clayey loams, which should be rendered more suitable by using air-slaked lime as manure. It requires comparatively little pruning or care when a plan- tation is once fairly established. Varieties. There are numberless varieties enumerated in the French catalogues, but only a few of them are worth the attention of any but the curious collector. The common European Olive is, on the whole, much the best for general cultivation, yielding the most certain and abundant crops. The sub-variety most cultivated in France is the Long- leaved Olive ( Olea, e. longifoUa), with larger and longer leaves ; the fruit nearly of the same size as that of the com- mon olive. The favorite sort in Spain is the Broad-leaved Olive (Olea e. latifolia). Its fruit is nearly double the size of the common Olive, and yields an abundance of oil, but the latter is so strong in flavor as to be more relished by the Spaniards than by strangers. The Olivier a Fruit Arrondi ( Olea spherica, N. Duh.) is a hardy French variety, which, in a moist, rich soil, yields most abundant crops of fine oil. The Olivier Picholine ( Olea ohlonga, N. Duh.) yields the fruit most esteemed for pickling. It grows quite readily in any tolerable soil, and is one of the hardiest varieties. The Olivier Pleureur ( Olea eranimorpha, N. Duh.), or Weeping Olive, is one of the largest and finest trees. Its branches are pendent, its fruit excellent, and the oil pure and abundant. It is a very hardy sort, and grows best in damp valleys. THE ORANGE FAMILY. 379 CHAPTER XXV. THE ORANGE FAMILY. Citrus^ L. Aurantiacece^ of botaxiists. The Orange family includes the common orange •( Citrus aurantium) ; the Lemon ( C. limonum) ; the Lime ( C. limetta) ; the Shaddock ( G. decumana) ; and the Citron ( G. medico) ; all different species, with the same general habit. The Orange, a native of Asia, is the most attractive and beautiful of fruit-trees, with its rich, dark evergreen foliage and its golden fruit ; and it may well, therefore, enjoy the reputation of being the Golden Apple of the Hesperides. When to these charms we add the delicious fragrance of the blossoms, surpassing that of any other fruit-tree, it must be conceded that, though the orange must yield in flavor to some other fruits, yet, on the whole, nothing surpasses an orange grove, or orchard, in its combination of attractions — rich ver- dure, the delicious aroma of its flowers, and the great beauty of its fruit. The south of Europe, China, and the West Indies, furnish the largest supplies of this fruit. But it has, for a consider- able time, been cultivated pretty largely in Florida, and the orange groves of St. Augustine yield large and profitable crops. Indeed the cultivation may be extended over a con- siderable portion of that part of the Union bordering on the Gulf of Mexico ; and the southern part of Louisiana, and part of Texas, are highly favorable to orange plantations. The Bitter Orange has become quite naturalized in parts of Florida, the so-called Wild Orange Seedlings furnishing a stock much more hardy than those produced by sowing the imported seeds. By continually sowing the seed of these Wild Oranges they will furnish stocks suited to almost all the Southern States, which will in time render the better kinds grafted upon them comparatively hardy. North of the latitude where, in this country, the orange can be grown in groves or orchards, it may still be profitably cultivated with partial protection. The injury the trees suf- fer from severe winters, arises not from their freezing — for they will bear, without injury, severe frost — but from the rupture of sap- vessels by the sudden thawing. A mere shed, or covering of boards, will guard against all this mischief. Accordingly, towards the south of Europe, where the climate 380 THE ORANGE FAMILY. is pretty severe, the orange is grown in rows against stone walls or banks, in terraced gardens, or trained loosely against a sheltered trellis ; and at the approach of winter they are covered with a slight movable shed, or frame of boards. In mild weather the sliding doors are opened, and air is admit- ted freely — if very severe, a few pots of charcoal are placed within the enclosure. This covering remains over them four or five months, and in this way the orange may be grown as far north as Baltimore. Soil and Culture. The best soil for the orange is a deep rich loam. In propagating them, sow, early in the spring, the seeds of the naturalized or wild bitter orange of Florida, which gives much the hardiest stock. They may be budded in the nursery-row the same season, or the next, and for this purpose the earliest time at which the operation 'can be per- formed (the wood of the buds being sufficiently firm), the greater the success. Whip or splice grafting may also be resorted to early in the spring. Only the hardiest sorts should be chosen for orchards or groves ; the more delicate ones can be grown easily with slight covering in Avinter. Fifty feet is the maximum height of the orange in its native country, but it rarely forms in Florida more than a compact low tree of twenty feet. It is better, therefore, to plant them so near as partially to shade the surface of the ground. Insects. The orange plantations of Florida have suffered very severely from the attacks of the scale insect ( Cocus hisperidum), which in some cases has spread over whole plan- tations, and gradually destroyed all the trees. It is the same small, oval, brownish insect, so common in our greenhouses, which adheres closely to the bark and underside of the leaves. A wash of sal soda or potash water, applied with a brush to the bodies and limbs of the trees, is the most certain and sure remedy for destroying this insect that we have knoA\Ti. Repeating this once or twice will probably effectually rid the trees of the scaled insect. Varieties. From among the great number of names that figure in the European catalogues, we select a few of those really deserving attention in each class of this fruit. The Orange. The Orange ( Orangery French ; Pomeranzenbaum, Ger- man ; Arancio, Italian ; and N^aranjo, Spanish) is, on the whole, the finest tree of the genus. Its dark-green leaves have winged foot-stalks, its fruit is round, with an orange- colored skin. It is one of the longest lived fruit-trees, as an instance of which wc may quote the celebrated tree at V^r- I THE ORANGE FAMILY. 381 sailles, called "the Grand Bourbon," wMcli was sowti in 1421, and is at the present time in existence, one of the largest and finest trees in France. The fruit of the orange is universally esteemed in its ripe state. The bitter orange is used for marmalades ; the green fruits, even when as small as peas, are preserved, and used in various ways in confectionery ; the rind and pulp are used in cooking; and the orange flowers, distilled, give the orange- flower water, so highly esteemed as a perfume and in cookery. Besides the Common Sweet Orange, the most esteemed sorts are the Maltese and the Blood-Red, both of excellent flavor, with red pulp. The Mandarin orange is a small, flat- tened fruit, with a thin rind separating very easily from the pulp, frequently parting from it of itself, and leaving a par- tially hollow space. It comes from China, and is called there the mandarin, or noble . orange, from its excellent quaKty. The flesh is dark orange-colored, juicy, and very ri^h. The Berga3I0T orange has small flowers and pear-shaped fruit. The leaves, flowers, and fruit being peculiarly fra- grant, it is highly esteemed by the perfumer, and yields the bergamot essence. " The rind, first dried and then moistened, is pressed in moulds into small boxes for holding sweetmeats, to which it communicates a bergamot flavor." The Havana or common sweet orange is a well-known fruit, of good size and moderately rough rind, pulp well filled with delicious juice. The St. Augustine oranges are a large variety of the Ha- vana, much better than those brought from Cuba. The St. Michaei-'s orange is a small fruit, the skin pale yellow, the rind thin, the pulp often seedless, juicy, and lus- ciously sweet. It is considered the most delicious of all oranges, and the tree is a most abundant bearer. The Seville, or bitter orange, is the hardiest of all the varie- ties, enduring very hard frosts without injury. It has the larg- est and most fragrant flowers ; the pulp, however, is bitter and sharp, and is valued chiefly for marmalades. The Double Bigarade is a French variety of this species, with fine double blossoms. Besides the above, the Fingered, Sweet-shinned, Pear- shaped, and mhhed oranges, are the most striking sorts — all chiefly cultivated by curious amateurs. LEMONS. The Lemon [Limonier, of the French and German; lA- mone, Italian ; Limon, Spanish) has longer, paler leaves than the orange, the footstalks of which are naked or wingless ; li 382 THE ORANGE FAMILY. the flowers tinged with red externally, and the fruit is oblong, pale yellow, with a swollen point, and usually an acid pulp. Its principal use is in making lemonade, punch, and other cooling acid drinks. Besides the common Lemon, there is an Italian variety, called the Sweet Lemon, the pulp of which is sweet and good. THE LIME. The Lime {^Limettier, of the French), differs from the Lemon by its smaller, entirely white flowers, and small, roundish, pale yellow fruit, with a slight protuberance at the end. The acid, though sharp, is scarcely so rich and high as that of the lemon, and is used for the same purposes. The green fruit is more esteemed than any other for preserving. The Italians cultivate a curiously marked variety called Porno d^AdamOj in which Adam is said to have left the marks of his teeth. THE CITRON. The Citron ( Cedratier, of the French ; Gitronier, German ; GedratOy Italian) is one of the finest growing trees of this family, with large, oblong, wingless leaves, and flowers tinged with purple externally. The fruit, shaped like that of the lemon, is much larger, of a yellow color, warted and furrowed externally. The rind is very fragrant and very thick, the pulp is subacid, and is used in the same way as that of the lemon. It is chiefly valued, however, for the rich sweetmeat or preserve, called citron, made from the rind. The Madras citron is considered the largest and best variety. THE SHADDOCK. The Shaddock {^Pampelmous, French ; Arancio massimo, Italian) may be considered a monstrous orange, with a com- paratively tasteless pulp. It is a native of China and Japan, and has its name from Dr. Shaddock, who first carried it to the West Indies. The leaves are winged, like those of the orange, the flowers white, and the fruit globular. Its size is very large, as it often weighs six or eight pounds. The pulp is sweetish, or subacid, and the juice is rather refreshing. It is, however, more showy than useful, and certainly makes a magnificent appearance in a collection of tropical fruits. THE PEACH. 383 CHAPTER XXVI. TgE PEACH. Persica vulgaris^ Dec. Rosacem^ of botanists. \ PicheTt of the French ; Pfirschbaum, German ; Pursickkehoom, Dutch ; Persico, Italian ; and d Mdocoton, Spanish. The Peach-tree is a native of Persia and China, and was brought from the former country to Italy by the Romans in the time of the Emperor Claudius. It was considerably cul- tivated in Britain as early as the year 1550, and was intro- duced to this country by the early settlers somewhere about 1680. From Persia, its native country, its name in all lan- guages — Persico — Pecher — Peach — has evidently been de rived. The peach is a rather small fruit-tree, with narrow, smooth, serrated leaves, and pink blossoms. It is more tender and of shorter duration than most other of the fruits usually grown in temperate climates. It is never raised in England, and not generally in France, without the aid of walls. Even at Montreuil, near Paris, a village whose whole population is mainly employed in cultivating the peach for market, it is grown entirely upon white-washed walls. China and the United States are, therefore, the only temperate countries where the peach and the apple both attain their highest per- fection in the open orchard. The peaches of Pekin are cele- brated as being the finest in the world, and of double the usual size. It is a curious fact in the history of the peach, that with its delicious flavor were once coupled, in the East, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was supposed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. As the peach and the almond are closely related, it has been conjectured by Mr. Knight that the poisonous peaches referred to were swollen almonds, which contain a consider- able quantity of prussic acid. But it is also worth remarking that the peach tree seems to hold very much the same place in the ancient Chinese writings that the tree of knowledge of the old Scriptures, and the golden Hesperides apples of the heathens, do in the early history of the westein nations. The traditions of a peach-tree, the fruit of which when eaten con- ferred immortality, and which bore only once in a thousand years — and of another peach-tree of knowledge, which existed 384 THE PEACH. in the most remote period, on a mountain guarded by a hun- dred demons, the fruit of which produced death — are said to be distinctly preserved in some of the early Chinese writings. Whatever may have been the nature of these extraordinary trees, it is certain that, as Lord Bacon says, " not a slip or sucker has been left behind." We must, therefore, content ourselves with the delight which a fine peach of modern times affords to the palate and the eye. We believe there is at the present time no country in the world where the peach is grown in such great quantities as in the United States. North of a line drawn from the Mo- hawk river to Boston, comprising most of the Eastern States, they do not indeed flourish well, requiring some artificial aid to produce regular crops ; but in all the Middle, Southern, and Western States, they grow and produce the heaviest crops in every garden and orchard. Thousands of acres are devoted to this crop for the supply of the markets of our large cities. The market price usually varies according to the abundance of the crop, and to the earliness or lateness of the season at which they are oftered. Many growers have orch- ards of from 10,000 to 100,000 trees of different ages, and send to market in good seasons as many bushels of fruit from the bearing trees. When the crop is not universally abun- dant, the profits are very large ; if the contrary, they are often very little. The very great facility with which the peach grows in this country, and the numerous crops it produces, almost without care, have led to a carelessness of cultivation which has greatly enfeebled the stock, and, as we shall presently show, has in many places produced a disease peculiar to this country. This renders it necessaiy to give some additional care and atten- tion to the cultivation of the peach ; and with very trifling care this delicious fruit may be produced in great abundance for many successive years. Uses. Certainly no one expects us to write the praises of the peach as the most delicious of fruits. " To gild refined gold " would be a task quite as necessary, and if any one doubts the precise rank which the peach should take among the different fruits of even that cornucopian month — Septem- ber — and wishes to convince us of the higher flavor of a Seckel or a Belle Lucrative pear, we will promise to stop his mouth and his argument with a sunny-cheeked and melting " George the Fourth," or luscious " Rareripe ! " No man who lives under a warm sun will hesitate about giving a due share of his garden to peaches, if he have no orchard ; and even he who lives north of the best Indian corn limits ought to venture on a small line of espalier for the sake of the peach. THE PEACH. ' 385 In pies and pastry, and for various kinds of preserving, the peach is everywhere highly esteemed. At the South and West a considerable quantity of peach brandy is annually dis- tilled from them, but we believe by no means so much as formerly. Hogs are fattened, in such districts, on the refuse of the orchard and distillery. In most parts of the country where peaches are largely cultivated the fruit is dried, and in this state sent to market in very large quantities. The drying is performed, on a small scale, in spent ovens ; on a large scale, in a small drying-house heated by a stove, and fitted up with ventilated drawers. These drawers, the bottom of wiiich are formed of laths, or narrow strips sufficiently open to allow the air to circulate through them, are filled with peaches in halves. They are cut in two without being peeled, the stones taken out, and the two halves placed in a single layer with the skin downward. In a short time the heat of the drying-house will complete the drying, and the drawers are then ready for a second filling. Farther south they are spread upon boards or frames, and dried in the sun merely ; but usually with the previous preparation of dipping the peaches (in baskets) for a few minutes in boil- ing water before halving them. The leaf of the peach, bruised in water and distilled, gives the peach water, so much esteemed by many for flavoring articles of delicate cookery ; and steeped in brandy or spirits, they communicate to it the flavor of Noyau. Indeed a very good imitation of the celebrated Noyau is made in this way, by using the best white brandy, which, after being thus flavored, is sweetened with refined sugar mixed with a small quantity of milk, and afterwards decanted. Propagation. The peach is the most easily propagated of all fruit-trees. A stone planted in the autumn will vegetate in the ensuing spring, grow three or four feet high, and may be budded in August or September. Two years from this time, if left undisturbed, it will usually produce a small crop of fruit, and the next season bear very abundantly, unless the growth is over-luxuriant. In nursery culture it is customary to bury the peach-stones in autumn, in some exposed spot, in thick layers covered with earth. Here they are allowed to lie all winter. As early in the spring as the ground is in fine friable condition, the stones are taken out of the ground, cracked, and the kernels sown in mellow prepared soil, in the nursery rows where they are to grow. They should be covered about an inch deep. Early in the following September they will be fit for budding. This is performed with great ease on tlie peach, and grafting is therefore seldom or never resorted to in this country, except 25 38G THE PEACH. at the South. The buds should be inserted quite near the ground. The next season the stock should be headed back in March, and the trees will, in good soil, grow to the height of a man's head in one year. This is by far the best size for transplanting the peach — one year old from the bud. In England the plum stock is universally employed. The advantage gained thereby is, a dwarfer and neater habit of growth for their walls. In France, some of the best culti- vators prefer the almond stock. Healthy peach stocks afibrd the most natural foundation for the growth of standard orchard trees. At the same time we must protest against the indiscriminate employment of peach-stones from any and every source. With the present partially diseased state of many orchards in this country, this is a practice to be seriously condemned; and more especially as, with a little care, it is always easy to procure stones from sections of country where the Yellows is not prevalent. For rendering the peach quite dwarf, the Mirabelle plum stock is often employed abroad. Soil and Situation. The very best soil for the peach is a rich, deep, sandy loam; next to this, a strong, mellow loam; then a light, thin, sandy soil ; and the poorest is a heavy, compact clay soil. We are very well aware that the exten- sive and profitable appropriation of thousands of acres of the lightest sandy soil in New Jersey and Delaware, has led many to believe that this is the best soil for the peach. But such is not the fact, and the short duration of this tree in those districts is unquestionably owing to the rapidity with which the soil is impoverished. We have, on the contrary, seen much larger, finer, and richer flavored ^ed^Ghe^ produced for a long time successively on mellow loam, containing but little sand, than upon any other soil whatever. It is a well-founded practice not to plant peach orchards successively upon the same site, but always to choose a new one. From sixteen to twenty-five feet apart may be stated as the limits of distance at which to plant this tree in orchards, more space being required in warm climates and rich soils than under the contrary circumstances. North of New York it is better always to make plantations in the spring, and it should be done pretty early in the season. South of that limit it may usually be done with equal advantage in the autumn. In districts of country where the fruit in the blossom is liable to be cut off by spring frosts, it is found of great ad- vantage to make plantations on the north sides of hills, north- ern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation THE PEACH. 387 and blossoming of the tree is retarded until after all danger of injury is past. Situations near the banks of large rivers and inland lakes are equally admirable on this account, and the blossoms are not injured once in a dozen years ; while on level grounds, distant but a little way, they are destroyed every fourth or fifth season. With regard to the culture of peach orchards, there is a seeming disparity of opinion between growers at the North and South. Most of the cultivators at the South say, never plough or cultivate an orchard after it has borne the first crop. Ploughing bruises the roots, enfeebles the trees, and lessens the crop. Enrich the ground by top-dressings, and leave it in a state of rest. The best northern growers say, always keep the land in good condition, mellow and loose by cultivation, and crop it very frequently with the lighter root and field crops. Both are correct, and it is not difficult to explain the seeming difference of opinion. The majority of the peach orchards south of Philadelphia, it will be recollected, grow upon a thin, light soil, previously rather impoverished. In such soils it is necessarily the case that the roots lie near the surface, and most of the food de- rived by them is from what is applied to the surface or added to the soil. Ploughing, therefore, in such soils, wounds and injures the roots, and cropping the gi'ound takes from it the scanty food annually applied or already in the soil, which is not more than sufficient for the orchard alone. In a stronger and deeper soil the roots of the peach-tree penetrate farther, and are mostly out of the reach of serious injury by the plough. Instead of losing by being opened and exposed to the air, the heavier soil gains gi-eatly in value by the very act of rendering it more friable, while at the same time it has naturally sufficient heart to bear judicious cropping with ad- vantage rather than injury to the trees. The growth and luxuriance of an orchard in strong land, kept under tillage, is surprisingly gi-eater than the same allowed to remain in sod. The difference in treatment, therefore, should always adapt itself to the nature of the soil. In ordinary cases, the duration of the peach orchards in the light sandy soil is rare- ly more than three years in a bearing state. In a stronger soil, with proper attention to the shortening system of prun- ing, it may be prolonged to twenty or more years. Pruning. It has always been the prevailing doctrine in this country that the peach requires no pruning. It has been allowed to grow, to bear heavy crops, and to die, pretty much in its own way. This is very well for a tree in its native climate, and in a wild state ; but it must be remembered that the peach comes from a warmer country than ours, and that 388 THE PEACH. our peaches of the present day are artificial varieties. They owe their origin to artificial means, and require, therefore, a system of culture to correspond. In short, we view this absence of all due care in the man- agement of the peach-tree, after it comes into hearing, as the principal original cause of its present short duration, and the disease which preys upon it in many of the older parts of the country. We therefore earnestly desire the attention of peach-growers to our brief hints upon a regular system of pruning this valuable tree. Of course we speak now of com- mon standard trees in the orchard or garden. A peach-tree, left to itself after being planted, usually comes into bearing the third or fourth year, and has a well- shaped rounded head, full of small bearing branches, and well garnished with leaves. It must be borne in mind that the fruit is only borne on the young shoots of the previous summer's growth. In a young tree these are properly distributed throughout. But in a couple of seasons, the tree being left to itself, the growth be- ing mostly produced at the ends of the principal branch- es, the young shoots in the interior of the head of the tree die out. The consequence is, that in a short time the interior of the tree is filled with long lean branches, with only young shoots at their extremities. Any one can see that such a tree can be provided with but half the number of healthy, strong shoots for bearing, that one would have if filled throughout with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the proper growth of the fruit. And, finally, all the fruit which the tree yields being allowed to remain at the ends of the branches, they often break under its weight. Now, we propose to substitute for this what is generally known as the shortening-in system of pruning. We affirm, both from its constant success abroad, and from our own ex- perience and observation in this country, that, putting its two diseases out of the question, the peach may be continued in full vigor and production, in any good soil, for from ten to thirty years. Let us take a healthy tree in the orchard or garden, in its A peach-tree witliout pruning, monly seen. THE PEACH. 389 first blossoming year. It is usually about six to eight feet high, its well-shaped head branching out about three feet* from the ground. It has never yet been trimmed, except to regulate any deformity in its shape, and this is so much the better. At the end of February, or as early in the spring as may be, we commence pruning. This consists only of shortening- in, i. e., cutting off half the last yeai^s growth over the whole outside of the head of the tree, and also upon the inner branches. As the usual average growth is from one to two feet, we shall necessarily take off from six to twelve inches. It need not be done with precise measurement; in- deed, the strongest shoots should be shortened back most, in order to bring up the others, and any long or projecting limbs that destroy the balance of the head should be cut back to a unifoiTQ length. This brings the tree into a well-rounded shape. By reducing the young wood one-half, we at the same moment reduce the coming crop one-half in number. The remaining half, receiving all the sustenance of the tree, are of double the size. The young shoots, which start out abun- dantly from every part of the tree, keep it well supplied wdth bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavored fruit, f Thus, while we have se- cured against the prevalent evil, an over-crop, we have also provided for the full nourishment of the present year's fruit, and induced a supply of fruit- bearing shoots throughout the tree for the next season. This course of pruning is fol- lowed regularly, every year, for the whole life of the tree. It is done much more rapidly than one would suppose ; the pnmed wounds are too small to cause any gum to flow ; and it is done at the close of winter, when labor ^ peach-tree pnmed by the Bhort«n- is worth least to the cultivator. ing-in mood * We think low heads much preferable to high ones on many ac- counts. They shade the root, and are more within reach both for I pruning and gathering. j f It is well, in shortening-baok, to cut off the shoot close above a I ijcood-bud rather than a blossom-bud. Few persons are aware how much the size and beauty of the fruit depend on the size and vigor of the leaves. We have seen two peach-trees of the same age side by side, one unpruned, and the other regularly shoi'tened-in ^ and both bearing about four bushels. That of the latter was, however, of dou« ble the size, and incomparably finer. 390 THE PEACH. The appearance of a tree pruned in this way, after many years of bearing, is a very striking contrast to that of tha poor skeletons usually seen. It is, in fact, a fine object, with a thick, low, bushy head, filled with healthy young wood, and in the summer with an abundance of dark-green, healthy foliage and handsome fruit. Can any intelligent man hesitate about adopting so simple a course of treatment to secure such valuable results ? We recommend it with entire confidence to the practice of every man in the country that cultivates a peach-tree. After he has seen and tasted its good eflfects, we do not fear his laying it aside.* Training the peach tree against walls or espaliers is but little practised in this country. Espaliers and cordon train- ing, on a small scale, is, however, highly worthy of the at- tention of persons desiring this fruit in the colder parts of the country, where it does not succeed well as a standard. Every- where in New England excellent crops may be produced in this way. Full directions for training the peach en * Our attention has been drawn to the following remarkable ex- amples of the good effects of regular pruning, which we translate from the leading French journal of horticulture. We ask the atten- tion of our readers to these cases, especially after perusing our re- marks on the Yellows and its cause. ' ' M. Duvilliers laid before the Royal Society of Horticulture an account of some old peach-trees that he had lately seen at the Cha- teau deVilliers, near Ferte-Aleps (Seine-et-Oise). These trees, eight in number, are growing upon a terrace wall, which they cover per- fectly, and yield abundant crops. The gardener assured M. Duvil- liers that they had been under his care during the thirty years that he had been at the chateau ; that they were as large when he first saw them as at present, and that he supposed them to be at least sixty years old. We cannot doubt (says the editor) tJiat it is to the annual pruning that these peach-trees owe this long life; for the peach- trees that are left to themselves in the latitude of Paris never live beyond twenty or thirty years. M. Duvilliers gave the accurate measurement of the trunks and branches of these trees, and stated, what it is more interesting to know, that although all their trunks are hollow, like those of the old willows, yet their vigor and fertilitj'- are still quite unimpaired." {A7inales de la Societe d* Hm^ticulture^ tome xxx. p. 58.) In volume 35, page 67, of the same journal, is an account of a . remarkable peach-tree in the demesne of M. Joubert, near Ville- 1 neuve le Roi (departement de I'Yonne), It is trained against one of the wings of the mansion, covers a large space with its branches, and i the circumference of its trunk, taken at some distance from the' ground, is two feet and a half. It is known to be^ actually^ of mon than 93 years' groictK and it is believed to be more than 100 years » old. It is still in perfect health and vigor. It is growing in strong soil, but it has been regularly subjected to a uniform and severe sys- tem of pruning, equivalent to our shortening-in mode. Where can any peach-tree of half this age be found in the United States, natu • rally a much more favorable climate for it than that of France ? THE PEACH. 391 Her and cordon, with illustrations, are given in pages 55-57. Cordon or low fan training is practised by some cultivators at the North, and in sections where the crop of the peach is uncertain by reason of extreme cold in winter or late spring frosts destroying the buds. When the cordons or low fans are kept within one to two feet from the ground the trees may be readily protected in winter by covering with corn-stalks, straw, or brush of evergreens. Insects and Diseases. For a considerable time after the peach was introduced into America, it was grown everywhere south of the 40° of latitude, we may say literally, without cultivation. It was only necessary to plant a stone in order to obtain in a few years, and for a long time, an abundance of fruit. Very frequently these chance seedlings were of excellent quality, and the finer grafted varieties were equally luxuriant. Two maladies have appeared within the last twenty years, which, because they are little understood, have rendered this fine fruit-tree comparatively short-lived and of little value. These are the Peach-horer and the Yel- lows. The Peach-borer or Peach-worm {^geria exitiosa, Say) does great mischief to this tree by girdling and devouring the whole circle of bark just below the surface of the ground, when it soon languishes and dies. The insect in its perfect state is a slender, dark-blue, four- winged moth, somewhat like a wasp. It commences depos- iting its eggs in the soft and tender bark at the base of the trunk, usually about the last of June, but at different times from June to October. The egg hatches and becomes a small white borer or grub, which eventually grows to three-fourths of an inch long, penetrates and devours the bark and sap wood, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, and emerges again in a perfect or winged form in June, and commences deposit- ing its eggs for another generation. It is not difficult to rid our trees of this enemy. In fact, nothing is easier to him who is willing to devote a few mo- ments every season to each tree. The eggs which produce the borer, it will be recollected, are deposited in the soft-portion of bark just at the surface of the earth. Experience has conclusively proved that if a quantity of leached ashes, char- coal, or even common soil, be heaped to the height of one foot around the trunk of each tree at the end of May, and suffered to remain till October, the peach-borer will not attack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while 392 THE PEACH. those unprotected have been speedily destroyed by the borer. The remedy undoubtedly lies chiefly in covering the most vulnerable portion of the tree from the attack of the insect. These mounds or heaps of earth, ashes, etc., should be spread over the surface avery autumn on approach of winter, thus exposing the larvae of the insect, if any have entered the tree, to cold and destruction. Another simple remedy is in spring to first draw away a little earth from the crown of the tree, then wrap the body up, one foot from the ground, with strong coarse paper, se- curing it with tying, and replace the earth. Many careful and rigid cultivators prefer a regular exami- nation of the trees every spring and autumn. On remov^ing the earth for a few inches, the appearance of gum or castings quickly indicates where the borer has made his lodging. A few moments with the knife will then eradicate the insect for the season. The Yellows. This most serious malady seems to belong exclusively to this country, and to attack only the peach-tree. Although it has been the greatest enemy of .the peach-planter for the last thirty years, — rendering the life of the tree un- certain, and frequently spreading over and destroving the orchards of whole districts, — still little is known of its nature, and nothing with certainty of its cause. Many slight ob- servers have confounded it with the effects of the peach- borer, but all persons who have carefully examined it know that the two are totally distinct. Trees may frequently be attacked by both the yellows and the borer, but hundreds die of the yellows when the most minute inspection of the roots and branches can discover no insect or visible cause. Still we believe proper cultivation will entirely rid our gardens and orchards of this malady; and this belief is in part borne out by experiments under our own inspection. In order to combat it successfully, it is necessary that the symp- toms should be clearly understood. Symptoms. The Yellows appears to be a constitutional disease, no external cause having yet been assigned for it. Its infallible symptoms are the following: — 1. The production upon the branches of very slender^ vn,ry shoots^ a few inches long, and bearing starved diminutive leaves. These shoots are not protruded from the extremities, but from latent buds on the main portions of the stem and larger branches. The leaves are very narrow and small, quite distinct from those of the natural size, and are either pale yellow or destitute of color. 2. The premature ripening of the fruit. This takes place from two to four weeks earlier than the proper season. The THE PEACH. 393 first season of the disease it grows nearly to its natural size ; the following season it is not more than half or a fourth of that size ; but it is always marked externally (whatever may be the natural color) with specks and large spots of purplish red. Internally the flesh is more deeply colored, especially around the stone, than in the natural state. Either of the foregoing symptoms (and sometimes the second appears a season in advance of the first) are undeniable signs of the Yellows, and they are not produced by the attacks of the worm or other malady. We may add to them the fol- lowing additional remarks : — It is established beyond question that the Yellows can always be propagated by budding or grafting from a diseased tree; that the stock, whether peach or almond, also takes the disease, and finally perishes ; and that the seeds of the diseased trees produce young trees m which the Yellows sooner or later breaks out. To this we may add that the peach, budded on the plum or apricot, is also known to die with the Yel- lows. Yery frequently only a single branch, or one side of a tree, will be afiected the first season. But the next year it in- variably spreads through its whole system. Frequently trees badly affected will die the next year. But usually it will last, growing more and more feeble every year, for several seasons. The roots, on digging up the tree, do not appear in the least diseased. The soil does not appear materially to increase or lessen the liability to the Yellows, though it first originated, and is most destructive, in light, warm, sandy soils. Lastly, it is the nearly universal opinion of all orchardists that the Yellows is a contagious disease, spreading gradually, but certainly, from tree to tree through whole orchards. It was conjectured by the late William Prince that this takes place when the trees are in blossom, the contagion being carried from tree to tree in the pollen by bees and the wind. This view is a questionable one, and it is rendered more doubtful by the fact that experiments have been made by dusting the pollen of diseased trees upon the blossoms of healthy ones without communicating the Yellows. We consider the contagious nature of this malady an un- settled point. Theoretically, we are disinclined to believe it, as we know nothing analogous to it in the vegetable kingdom. But on the other hand it would appear to be practically true, and for all practical purposes we would base our advice upon the supposition that the disease is contagious. For it is only in those parts of^ihe Atlantic States where every vestige of a tree showing the Yellows is immediately destroyed, that we 394 THE PEACH. have seen a return of the normal health and longevity of the tree.* Cause of the Yellows. No writer has yet ventured to assign a theory, supported by any facts, which would explain the cause of this malady. We therefore advance our opinion with some diffidence, but yet not without much confidence in its truth. We believe the malady called the Yellows to be a constitu- tional taint existing in many American varieties of the Peach, and produced, in the first place, by bad cultivation and the consequent exhaustion arising from successive over-crops. Afterwards it has been established and perpetuated by sowing the seeds of the enfeebled tree, either to obtain varieties or for stocks. Let us look for a moment into the history of the Peach culture in the United States. For almost a hundred years after this tree was introduced into this country it was largely cultivated, especially in Yirginia, Maryland, and New Jersey, as we have already stated, in perfect freedom from such dis- ease, and with the least possible care. The great natural fer- tility of the soil was unexhausted, and the land occupied by orchards was seldom or never cropped. Most of the soil ot these States, however, though at first naturally rich, was light and sandy, and in course of time became comparatively exhausted. The peach-tree, always productive to an excess in this climate, in the impoverished soil was no longer able to recruit its energies by annual growth, and gradually became more and more enfeebled and short-lived. About 1800, or a> few years before, attention was attracted in the neighborhood * The following extract from some remarks on the Yellows by that careful observer, Noyes DarHng-, Esq. , of New Haven, Ct. , we recom- mend as worthy the attention of those who think the disease conta- gious. They do not seem to indicate that the disease spreads from at given point of contagion, but breaks out in spots. It is clear to our- mind that in this, and hundreds of other similar cases, the disease was' inJi&rent in the trees, they being the seedlings of diseased parents. " When the disease commences in a garden or orchard containing a. considerable number of trees, it does not attack all at once. It breaks out in patches which are progressively enlarged, till eventually all the trees become victims to the malady. Thus, in an orchard of two and a half acres, all the trees were healthy in 1827. The next year two trees on the west side of the orchard, within a rod of each other, took the Yellows. In 1829, six trees on the east side of the orchard were attacked ; five of them standing within a circle of four rods diameter. A similar fact is now apparent in my neighborhood. A fine lot of 200 young trees, last year in perfect health, now show disease in two spots near the opposite ends of the lot, having exactly six diseased trees in each patch contiguous to each other, while all theK)ther trees are free from any marks of disease." — Cultivator. THE PEACH. 395 of Philadelphia to the sudden decay and death of the orchards without apparent cause. From Philadelphia and Delaware the disease gradually extended to New Jersey, where, in 1814, it was so prevalent as to destroy a considerable part of all the orchards. About three or four years later it appeared on the banks of the Hudson (or from 1812 to 1815), gi-adually and slowly extending northwai'd and westward to the remainder of the State. Its progress to Connecticut was taking place at the same time, a few trees here and there showing the disease, until it became well known (though not yet generally prevalent) throughout most of the warmer parts of New England. . It should be here remarked, that though the disease had been considerably noticed in Maryland and the Middle States previously, yet it was by no means general until about the close of the war of 1812. At this time wheat and other grain crops bore very high prices, and the failing fertility of the peach orchard soils of those States was suddenly still more lowered by a heavy system of cropping between the trees without returning anything to the soil. Still the peach was planted, produced a few heavy crops, and declined from sheer feebleness and want of sustenance. As it was the custom with many orchardists to raise their own seedling trees, and as almost all nurserymen gathered the stones indiscriminately for stocks, it is evident that the constitutional debility of the parent trees would naturally be inherited to a greater or less degree by the seedlings. Still the system of allowing the tree to exhaust itself by heavy and repeated crops in a light soil was adhered to, and generation after generation of seedlings, each more enfeebled than the former, at last produced a com- pletely sickly and feeble stock of peach-trees in those districts. The great abundance of this fruit caused it to find its way more or less into all the markets on the sea-coast. The stones of the enfeebled Southern trees were thus carried north, and, being esteemed by many better than those of home growth, were everywhere more or less planted. They brought with them the enfeebled and tainted constitution derived from the parent stock. They reproduced almost the same disease in the new soil ; and thus, little by little, the Yellows spread from its original neighborhood, below Philadelphia, to the whole northern and eastern sections of the Union. At this moment, 1845, it is slowly but gradually moving West ; though the rich and deep soils of the Western alluvial bottoms will, per- haps, for a considerable time, even without care, over power the original taint of the trees and stones received from the East. Let us now look a little more closely into the nature of this enfeebled state of the peach-tree which we call the Yellows. 39G THE PEACH. Every good gardener well knows that if he desires to raise a healthy and vigorous seedling plant, he must select the seed from a parent plant that is itself decidedly healthy. Lindley justly and concisely remarks : " All seeds will not equally produce vigorous seedlings ; but the healthiness of the new plant will correspond with that of the seed from which it sj)rang. For this reason it is not sufficient to sow a seed to obtain a given plant ; but in all cases, when any importance is attached to the result, the plumpest and healthiest seeds should be selected, if the greatest vigor is required in the seedling, and feeble or less perfectly formed seeds, when it is desirable to check natural luxuriance." * , Again, Dr. Yan Mons, whose experience in raising seedling fruit-trees was more extensive than that of any other man, declares it as his opinion that the more frequently a tree is reproduced continuously from seed, the more feeble and short- lived is the seedling produced. Still more, we all know that certain peculiarities of consti- tution or habit can be propigated by grafting, by slips and even by seeds. Thus the variegated foliage, which is a disease of some sort, is propagated forever by budding, and the dis- position to mildew of some kinds of peaches is continued almost always in the seedlings. That the peach-tree is pecu- liarly constant in any constitutional variation, the Nectarine is a well-known proof. That the fruit-tree is only an acci- dental variety of the peach, and yet it is continually repro- duced with a smooth skin from seed. Is it not evident, from these premises, that the constant sowing of the seeds of an enfeebled stock of peaches would naturally produce a sickly and diseased race of trees f The seedlings will at first often appear healthy when the parent had been only partially diseased, but the malady will sooner or later show itself, and especially when the tree is allowed to produce an over-crop. That poor soil and over-bearing will produce great debility in any fruit-tree, is too evident to need much illustration. Even the apple, that hardiest orchard tree, requires a whole year to recover from the exhaustion of its powers caused by a full crop. The great natural luxuriance of the peach enables | it to lay in new fruit- buds while the branches are still loaded with fruit, and thus, except in strong soil, if left to itself, it j is soon enfeebled. There are some facts in our every-day observation which I may be adduced in proof of this theory. In the first place, the varieties of this tree always most subject to this disease * Theory of Horticulture. THE PEACH. 397 are the yellow peaches y and they, it is well known, also pro- duce the heaviest crops. More than nine-tenths of the victims, when the disease first appeared, were the yellow- fleshed peaches. On the other hand, the white-fleshed kinds (those white and red externally) are much more rarely attack- ed ; in some parts of the country never. They are generally less vigorous, and bear more moderate crops. And it is well worth remarking that certain fine old sorts, the ends of the branches of which have a peculiar jnildewed appearance (such as the old Hed Eareripe, the Early Anne, etc.), which seems to check the growth without imparing the health, ai^ rarely, if ever, attacked by the Yellows. Slow-gi-owing and moder- ately productive sorts, like the Nutmeg peaches, are almost entirely exempt. We know an orchard in the adjoining county where every tree has gradually died with the Yellows, except one tree which stood in the centre. It is the Red Nut- meg, and is still in full vigor. It is certainly true that these sorts often decay and suddenly die, but we believe chiefly from the neglect which allows them to fall a pray to the Peach- borer. Indeed the frequency with which the Borer has been confounded with the Yellows by ignorant observers, renders it much more difficult to arrive at any correct con- clusions respecting the contagious nature of the latter dis- It may be said, in objection to these views, that a disease which is only the enfeeblement of the constitution of a tree, would not be sufficient to alter so much its whole nature and duration as the Yellows has done that of the peach. The answer to this is, that the debility produced in a single gen- eration of trees probably would not have led to such eflects, or to any settled form of constitutional disease. But it must be borne in mind that the same bad management is to a great extent going on to this day, the whole country over. Every year, in the month of August, the season of early peaches, thousands of bushels of fruit, showing the infallible symp- toms of the Yellows, — a spotted skin, etc., — are exposed and sold in the markets. Every year more or less of the stones of these peaches are planted, to produce, in their turn, a generation of diseased trees, and every successive generation is even more feeble and sickly than the last ! Even in the North, so feeble has the stock become in many places, that an excessive crop of fine fruit is but too frequently followed by the Yellows. In this total absence of proper care in the se- * All knowledge relating to the Yellows appears to us as much in obscurity as when this was written. In our experience no one variety seems more liable to be attacked than another, the most vigorous trees being as often affected as those of moderate growth. — C. D. 398 THE PEACH. lection both of the seed and the trees, followed by equal neg- ligence of good cultivation, is it surprising that the peach has become a tree comparatively difficult to preserve, and proverbially shoit-lived ? Abroad, it is vi^ell known that the peach is always subjected to a regular system of pruning, and is never allowed to pro- duce an over-crop. It is not a little singular, both that the Yellows should never have originated there, and that, not- withstanding the great number of American varieties of this fruit that have been repeatedly sent to England and are now growing there, the disease has never extended itself, or been communicated to other trees, or even been recognized by English or French horticulturists. We must confess, these facts appear to us strong proofs in favor of our opinion as to the nature and origin of the malady. Memedy for the Yellows. It may seem to many persons a difficult task to rid ourselves of so wide-spread a malady as this, yet we are confident that a little perseverance and care will certainly accomplish it. In the present uncertainty with regard to its contagious nature, it is much the wisest to reject " the benefit of the doubt," and act upon the principle that it is so. We know at the present moment several gar- dens where the trees are maintained in good health by im- mediately rooting out and destroying every tree as soon as it shows marked symptoms of the malady. 1. We would therefore commence by exterminating, root and branch, eveiy tree which has the Yellows. And another tree should not be planted in the same spot without a lapse of several years, or a thorough removal of the soil. 2. The utmost care should be taken to select seeds for plant- ing from perfectly healthy trees. Nurserymen, to secure this, should gather them from the latest ripening varieties, or pro- cure them from districts of the country where the disease is not known. 3. So far we have aimed only at procuring a healthy stock of trees. The most important matter remains to be stated — how to preserve them in a healthy state. The answer to this is emphatically as follows : pursue steadily, from the first hearing year, the shortening-in system of pruning already explained. This will at once secure your trees against the possibility of over-bearing and its conse- quences, and maintain them in vigor and productiveness for a long time.* It will, in short, effectually prevent the Yel- * The following remarks, directly in point, are from Loudon's last work : ' ' The effect of shortening the shoots of the peach is not merely to throw more sap into the fruit, but to add vigor to the tree gen- erally by increasing the power of the roots relatively to the branches. THE PEACH. 399 lows where it does not already exist in the tree. To who- ever will follow these precautions, pursue this mode of culti- vation, and adopt at the same time the remedy for the Borer already suggested, we will confidently insure healthy, vigorous, long-lived trees, and the finest fruit. Will any reasonable man say that so fine a fruit as the peach does not fully merit them? Whether the system of shortening-in and careful culture will prevent the breaking out of the Yellows, when constitu- tionally latent in the tree, we will not yet undertake to say. In slight cases of the disease we believe that it may. Of one thing, however, we are certain : it has hitherto failed entirely to reclaim trees^ in which the malady had once broken out. Neither do we know of any well-attested case of its cure, after this stage, by any means whatever. Such cases have indeed been reported to us, and published in the journals, but, when investigated, they have proved to be trees suffer- ing by the eflfect of the borer only. A planter of peach-trees must, even with care, expect to see a few cases of Yellows occasionally appear. The malady is too widely extended to be immediately vanquished. Occasion- ally trees having the constitutional taint will show themselves where least suspected ; but when the peach is once properly cultivated these will every day become more rare, until tht original health and longevity of this fruit-tree is again es- tablished. The Curl is the name commonly given to a malady which often attacks the leaves of the peach-tree. It usually appears in the month of May or June. The leaves curl up, become thickened and swollen, with hollows on the under and red- dish swellings on the upper side, and finally, after two or three weeks, fall oflf. They are then succeeded by a new and healthy crop of foliage. Although it does not appear mate- rially to injure either the tree or the crop, yet it greatly dis- figures it for a time. Innumerable seedlings have been produced in this country, and some of them are of the highest excellence. It is very desii'able to reduce the collection of peaches to reasonable limits, because, as this fruit neither offers the same variety of flavor nor the extent of season as the apple and pear, a moderate number of the choicest kinds, ripening from the earliest to the latest, is in every respect better than a gieat variety, many of which must necessarily be second-rate. The peach being a short-lived tree, it has leen justly remarked by Mr. ThompsoTi, were it allowed to e^cpend all its accunmkited sap every year^ it icendd soon exhaust itself and die of old age."" — Suburban Hoi'ticvl- turist. 400 THE PEACH. It is worthy of remark, that most of our American varieties of the first quality have proved second-rate in England. This is owing to the comparative want of sun and heat in their climate. Indeed, our finest late peaches will not ripen at all except under glass, and the early varieties are much later than with us. On the other hand, many of the best European sorts are finer here than in England, and we have lately endeavored to introduce all of the foreign sorts of high quality. In the description of peaches and nectarines the form and outlines of many kinds are so nearly similar that we are obliged to resort to other characteristics to distinguish the varieties. The two most natural classes into which the kinds of this fruit are divided are freestones and clingstones {nielters and pavies, of the English) ; the flesh of the former parting freely from the stone, that of the latter adhering. Next to this, the strongest natural distinction is found in the leaves of the peach. At the base of the leaves of certain kinds are always found small glands^ either round and regu- lar, or oblong and irregular, while the leaves of certain other kinds have no glands, but are more deeply cut or serrated on the margin. These peculiarities of the foilage are constant, and they aid us greatly in recognizing a variety by forming three distinct classes, viz ; — Characters in the leaves of peaches. THE PEACH. 401 1. Leaves serrated and without glands^ a. 2. Leaves with small round or globose glands, h. 3. Leaves with large, irregular, reniforrti glands, c. This distinction of leaves is valuable, because it not only assists us when we have the fruit before us, but it may be re- ferred to, for the sake of verifying an opinion, at any time during the season of foliage. There is also another class of characteristics to be found in the blossoms, which is constant and valuable, though not so much so as that of the leaves, because it can only be referred to for a few days in the spring. The blossoms afford two well- marked subdivisions: 1st. Large flowers, always red in the centre, and pale at the margin; 2d. Small flowers, tinged with dark at the margin.* The most desirable peaches for market-growers in this country are very early and very late kinds. These command double the price in market of kinds ripening at the middle season. For New England and the North only the earliest kinds are desirable, as the late ones seldom mature well. In describing peaches we have embodied their character as Freestones or Clingstones in the text descriptive. Raising Peaches in Pots. The uncertainty of peach culture in the open air has become so common in many sec- tions where once the crop was as sure as that of the apple, that many persons are resorting to orchard houses, or artificial in-door culture, both for supply of families and also as a profitable item of fruit-gro^ving for market. " Two modes are adopted : one without fire-heat, the crop maturing a little earlier than in common orchards ; the other, where by the use of fire-heat the fruit is obtained two or three months earlier than in open ground." The former mode has been successfully prosecuted by Msssrs. EUwanger and Barry, Bochester, N. Y. ; and the following, written by P. Barry and published in Thomas' American Fruit Culturist, we copy : " We have now fruiting in wooden boxes, ten by ten inches, fifty-three varieties of peaches, eleven varieties of nectarines, and seven of apricots. *' Age, Potting, and Soil. The trees are now three years from the bud. They were taken up in the fall of 1861 ; heeled-in and covered during winter ; potted early in spring — March, I think ; soil a mixture of about three parts yellow sandy loam and one part of old hot-bed manure. " Summer Care. After potting they were kept in a cool * Lindley makes a third division, embracing a few sorts with blos- soms of an intermediate size. But it is of no practical value, as any doubt as to which of the two divisions any blossom belongs is immedi- ately set at rest by the color of the blossom. 20 40^ THE PEACH. house, partly covered with glass, until they had made shoots four or five inches long, and the danger of cold weather over. They were then plunged to the rim of the boxes in an open border until the fall. They were carefully watered when necessary during summer, and the shoots kept as much as possible in uniform vigor by pinching. " Pruning. When potted the yearling trees were cut back to six or eight inches, and in some cases to four inches, or only two or three buds above the union of bud and stock, the object being to grow them in the form of bushes. We now find that those cut back farthest are the best trees. [Fig. 350 represents the yearling tree; Fig. 351 the same, cut back; Fig. 352 the tree set in a pot; and Fig. 353, the same after a year's growth.] Fig. 350. Fig. 351. Fig. 352. Fig. 353. " Wintering, On the approach of very cold weather, or just before the freezing of the ground so as to prevent out- door work, they were removed to a shed, where they were plunged, as they had been during summer, up to the edges of the tubs. " Spring Treatment. On the return of mild spring weather abundance of air was admitted, and they remained there till 1st May, when they were placed under glass, the buds at this time being about to expand. Here they were kept till the 15th of June, at which time the fruits were set, and all danger of cold to aftect the foliage past. " Ventilation and Watering. During the period they were under glass, May 1st to June 15th, the principal points of THE PEACH. 403 management were ventilation, which was ample, and water- ing — the latter being one of the most important points in the treatment of all trees and plants in pots. Careless watering will ruin any plant, no matter how skilfully or carefully other points may be managed. Daily watering is necessary, and, as soon as out of bloom, a free use of the syringe night and morning. ^^ Summer Treatment. On the 15th June, when all danger of cold was over, and the fruits set, they were removed from the glass covering and plunged in an open but sheltered bor- der, and mulched with old hot-bed manure. Since that time they have received no care but watering, except an occasional pinch to regulate the growth of shoots. " There has not been a single leaf curled on any one of all these trees, showing conclusively that the curl is due to un- favorable changes of weather. Each tree now is a bush about two and a half feet high, and occupies about three feet square of space. *' The first winter we had potted trees we kept them in a cellar, but most of the buds dropped, and we changed to the cool dry shed, the boxes plunged, and this has been success- ful." In houses where fire-heat is used, and the fruit brought forward so as to ripen in May and onward, the jDots are either immersed in beds of tan bark over the flues or heating pipes, or placed on platforms or shelves, the pot containing the tree inside of one, two, or three sizes larger, and the space between tilled with moss ; this serves to keep the roots at a more even temperature than would be the case were they to stand without this double potting. The trees are generally prepared by training one or two years before being brought into fruit, forming a head at about one foot to sixteen or eighteen inches of stem. This is done by a systematic system of pinching or summer pruning, removing the end of each shoot as fast as it grows to form three or four leaves. This pinching gives to the head a compact round form, and suj^- plies it with numerous spurs or bearing shoots. The trees or pots are kept in the house all winter, and the thermometer in no instance allowed to go below zero, as the buds are more easily affected than those of out-door culture. It is usual to commence heating by artificial means about the middle of January, increasing it as the season advances and the natural growing season and influence of the sun's rays are increased, giving all the time attention to reducing the temperature at night and increasing it by day, as in the natural life out of doors. Great heat may be maintained in a peach-house, but it must be always accompanied by abundant watering, or the 404 THE PEACH. trees will be liable to drop their fruit before mature. Some growers place their trees in warm, sheltered situations out of doors a few days befoie fall ripening, believing it affects and increases the flavor of the fruit. Growing peaches in pots without the aid of glass structures or fire-heat has also been successfully practised. The trees are prepared, pruned, and grown the same as for house cul- ture, and during the growing season the pots are plunged in the open ground in a warm, sheltered position in the garden, due attention being given to watering. Just before the ap- proach of severe winter, say about the middle of November, they are removed into a cool, light cellar or pit-frame, there to remain during winter. In spring they are returned to the garden, and should there be any sign of frost or cold, to in- jure the blooms, they are protected by means of a cloth awn- ing, arranged so that it can be drawn over them at a moment's notice. Varieties. The varieties of peach are almost innumerable, new seed- lings being produced in this country with great facility, and, after being heralded for a season, are suffered to pass out of existence, and their places occupied with still later produc- tions. A few of the old sorts remain as good to-day as when this work was first written, and occasionally a new variety is found of superior merits. In the following pages descriptive we have endeaA^ored to record all of much value, omitting many which are inferior, and others perhaps that, although good, were not sufficiently so to make them desirable, and therefore they are rare to be found in any collection. Alexandra. Alexandra Noblesse. Seedling Noblesse. This variety was raised by Thomas Rivers, from the Old Noblesse, and, unlike the old variety, the tree is not subject to mildew. Glands globose. Flowers large. Fruit of the largest size, round, and marked with a deep suture. Skin covered with a rough down, pale, with a few clusters of red dots on the side next the sun. Flesh white, quite pale at the stone, tender, melting, juicy, rich, vinous. Freestone. Early in August. (Hogg.) ^ Amelia. Stroman's Carolina, Razyer's June. Orangeburg. Sally's Peach. Nonesuch of North Carolma. This Peach originated with Mr. Stroman, in Orangeburg THE PEACH. 405 District, S. C, and is one of the best of Southern peaches. (Tknds reniform. Flowers small. Fruit large, roundish oblong. Suture large and deep, ex- tending nearly round. Skin pale whitish yellow, shaded and marbled with crimson in the sun, downy. Flesh white, juicy, melting, sweet, rich, vinous. Freestone. Last of August. Bipens at the South with Early York. Cole's Early Eed. An American Peach, which is a very fruitful and excellent variety for market culture. Leaves with globose glands. Flowers small. Friiit of medium size, roundish, with but little suture. Skin pale in the shade, but nearly all covered with red, be- coming dark red on the sunny side. Flesh melting, juicy, rich, and very sprightly. Beginning to the middle of August. Freestone. Columbia. Indian Peach. Pace. Mulatto. The Columbia is a singular and peculiar Peach. It was raised by Mr. Coxe, the author of the first American work on fruit-trees, from a seed brought from Georgia. It is a very excellent fruit, which every amateur will desire to have in his garden. The tiee is not a very rapid grower, and bears only moderate crops, being, of course, all the less subject to speedy decay. The young wood is purple. Leaves with reni- form glands. Flowers small. Fruit large, globular, broad and much depressed, the suture distinct, extending half way round. Skin rough and rather thick, dull dingy red, sprinkled with spots and streaks of darker red. Flesh bright yellow^ of the texture, as Coxe re- marks, of a very ripe pine-apple, rich, juicy, and of very ex- cellent flavor. Pipens from the beginning to the middle of September. Freestone. Cooledge's Favorite. Cooledge's Early Red Rareripe. This most popular early New England Peach was raised from seed by Mr. J. Cooledge, of Watertown, Mass. It is unusu- ally productive, and a very bright-colored handsome Peach, of excellent quality ; and its hardiness renders it valuable at the North. Leaves with globose glands. Flowers small. Fruit large, roundish (the suture prominent at the top only), but rather the largest on one side. Skin clear, smooth, 4C6 THE PEACH. white, with a fine crimsoned mottled cheek. Flesh very- melting and juicy, with a rich, sweet, and high flavor. Middle of August. Freestone. Crawford's Early. Early Crawford. Crawford's Early Melocoton. This is the most splendid of all early yellow-fleshed Peaches, and is scarcely surpassed by any other variety in size and beauty of appearance. As a market fruit it is perhaps the most popular of the day. It was originated by William Crawford, Esq., of Middletown, N. J. The tree is vigorous, very fruitful, and hardy. Leaves with globose glands. Flow- ers small. Fruit very large, oblong, the swollen point at the top promi- nent ; the suture shallow. Skin yellow, with a fine red cheek. Flesh yellow, melting, sweet, rich, and very excellent. It ripens here the last week in August Freestone. Crawford's Late, Crawford's Superb Malacatune. Crawford's Late Melocoton. Crawford's Late Melocoton, from the same source as the foregoing, is one of the most magnificent American Peaches. We think it deserving of universal cultivation. As a splen- did market fruit it is unrivalled, and its size and beauty will give it a place in every garden. Leaves with globose glands. Flowers small. Fruit very large, roundish, with a shallow but distinct suture. Skin yellow, with a fine dark-red cheek. Flesh deep yellow, but red at the stone, juicy and melting, with a very rich and excellent vinous flavor. Ripens from the 20th to the last of September. Freestone. Early Albert. Raised by Thomas Rivers, of Sawbridgeworth, England. Tree thrifty, vigorous, and productive. An early variety of promise. Glands reniform. Flowers small. Fruit medium, roundish oval, slightly compressed, suture medium or rather large, ending at apex, which is a little sunk, and has a small nipple, skin downy, whitish yellow, shaded with light and dark red nearly over the whole surface, quite dark in the sun. Flesh white, slightly red at the stone, juicy, melting, sweet, rich, and slightly vinous. Yery good. Separates from the stone, which is small. Ripens the last of August. the peach. 407 Early Alfred. This was also raised by Mr. Eivers, from seed of Hunt's Tawney Nectarine, and is an excellent early peach, of vigorous growth and productive. Glands globose. Flowers large. Fruit medium, roundish, slightly depressed, one side some- times a little elevated, suture medium, extending a little be- yond the apex, which is very small. Skin white, nearly covered with light red, and deep rich red where exposed to the sun. Flesh white, slightly tinged with red at the stone, juicy, melting, sweet, slightly vinous, and rich. Very good. Separates freely at the stone. Ripens the middle or last of August. Early Newington Freestone. Newln^on Peach. Smith's Early Newington. Early Newington. Smith's Newington. This is a large and exceedingly high-flavored early Peach ; indeed we consider it without a superior at its season. It is quite distinct from the other Newingtons, which are clings, and rather late, while this is early and generally parts from the stone, though it frequently happens that some of the fruit on the same tree adheres partially or wholly to the stone ; and this peculiarity (common, so far as we know, to but one other kind) is one of its constant characteristics. The tree is only a moderate bearer. Leaves with globose glands. Flowers small. Fruit rather large, round, with a distinct suture, and one- half the fruit always the larger. Skin pale yellowish white, dotted and streaked with red, the cheek a rich red. Flesh white, but red at the stone, to which many particles adhere. If not fully ripe it has the habit of a cling. Flesh juicy, melting, with a rich vinous flavor. Ripens directly after the Early York, about the 24th of August. Early Rivers. Raised by Thomas Rivers, England, and is a few days earlier than the Albert or Alfred, and quite eqiial to them in flavor. The tree is thrifty, healthy, and productive. Glands reniform. Flowers large. Fruit medium, roundish inclining to oblong, slightly com- pressed, suture slight, ending at the apex, which is a little sunk, and has a very small nipple. Skin creamy white, shaded with light red in the sun, cavity deep. Flesh white to the stone, juicy, melting, sweet, rich, refreshing, slightly vinous flavor. Very good. Separates freely from the stone. Ripens the middle of August. 408 the peach. Early Tillotson. The Early Tillotson was first introduced to notice by J. J. Thomas, of Macedon, Wayne Co. It is considered a native of that part of the State. This has not succeeded well here, and most cultivators at the North have discontinued it. It mildews badly, grows slowly, and is not productive. At the South it is one of the very best early peaches, and in many localities it has proved fine. Leaves deeply serrated, without glands. Flowers small. Fruit of medium size, round. Skin nearly covered with red, the ground color, pale yellowish white, being thickly dotted with red, and the exposed cheek being a dark red. Flesh whitish, but red at the stone, to which, though, a free- stone, it partially adheres, melting, juicy, with a rich, highly excellent flavor. It ripens the middle of August. Early York. Early Purple, Pourpree Hative. Serrate Early York. The Early York has long been the most popular of early Peaches in this country. It is at least a week earlier than the (true) Royal George, more melting and juicy, though not quite so rich, and deserves a place in every garden. In un- favorable soil, the ends of the branches are a little liable to mildew ; but the tree is very hardy and productive. There are one or two newer seedlings raised from this, and bearing the same name, in New Jersey, which are rather more thrifty for the orchard, but do not possess the high flavor of the old kind. They are easily known from it by the absence of glands in the leaves and by the large flowers of the true sort. It is quite distinct from the Red Rareripe, which is large, broader, deeply marked with a suture, later in ripening, and richer flavored. Leaves serrated, without glands. Flowers large. Fruit of medium size, roundish, inclining a little to ovate, with a slight suture only. Skin very thin, pale red, thickly dotted over a pale ground in the shade, but quite dark red in the sun. Flesh greenish white, remarkably tender and melting, full of rich, sprightly juice. Ripens about the 18th of August. Foster. Originated with J. T. Foster, of Medford, Mass. Tree said to be hardy, vigorous, and productive, the fruit large, handsome, and brings a high price in market. THE PEACH. 409 Fruit slightly flattened, with a slight suture, stem moder- ately depressed. Flesh yellow, very rich and juicy, with a pleasant subacid flavor. Freestone of medium size. Color of the fruit a deep orange red, becoming very dark red on the exposed side. Ripe from the middle to the last of Septem- ber. (Jour, of Hort.) Fruitland. Fruitland Seedling. A new variety, originated at Augusta, Ga. Fruit large, obovate to a point, greenish white, with a pale mottled red cheek. Flesh greenish white, very juicy, vinous, a little red at the stone. Freestone. Early September. (P. J. Berckman's Cat.) George the Fourth. This is certainly the most popular Peach for garden cul- ture in the United States. It is large, bears regular and moderate crops, is of the highest flavor, and the tree is un- usually hardy and vigorous, succeeding well in all parts of the country. No garden should be without it. The original tree stood in the garden of Mr. Gill, Broad street, New York. Leaves large, with globose glands, often obscure. Flowers small. Fruit large, round, deeply divided by a broad suture, and one half a little larger than the other. Skin pale yellowish white, finely dotted with bright red, and deepening into a rich dark-red cheek on one side. Flesh pale, marked with red at the stone (which is small), melting, very juicy, with a remarkably rich, luscious flavor. Ripens the last of August. Freestone. Grosse Mignonne. Eoyal Kensin^on. Neil's Early Purple. Grimwood's Royal George. Johnson's Early Purple. New Royal George. Mignonne. Large French Mignonne. Veloutee de Merlet. French Mignonne. Pourpree de Normandie. Swiss Mignonne, La Royale. Purple Avant. Pourpree Hative. Early Purple Avant. Ronald's Seedling Galande. Early May. Royal Sovereign. Early Vineyard. Superb Royal. Vineuse de Fromentin. The Grosse Mignonne is certainly the " world-renowned " of Peaches. It is everywhere esteemed as one of the most 410 THE PEACH. delicious of varieties. Leaves with globose glands. Flowers large, • Fruit large, roundish, always somewhat depressed, and marked with a hollow suture at the top. Skin pale greenish yellow, mottled with red, and having a purplish red cheek. Flesh yellowish white, marked with red at the stone, melting, juicy, with a very rich, high, vinous flavor. Stone small, and very rough. Middle of August, before the Royal George. Freestone. Hale's Early. Early German. This very early and profitable market Peach was originated in Summit Co., O., by a German, and was first distributed under the name Early German. The tree is quite hardy and productive, maturing the earliest of any good sort. Leaves with globose glands. Flowers large. Fruit medium size, nearly round. Skin greenish, mostly covered and mottled with red when ripe. Flesh white, melt- ing, juicy, rich, sweet. Freestone. Last of July. Heath. Heath Clingstone. Fine Heath. White English. Red Heath. The most superb and most delicious of all late Clingstones. It seldom ripens in New England, but here, and to the south- ward, it is one of the most valuable kinds, of very large size, and the very finest flavor. Coxe informs us that this is a seedling produced in Mary- land from a stone brought by Mr. Daniel Heath fi-om the Mediterranean ; and it is frequently still propagated from the stone, without variation. The tree is vigorous, long-lived, and moderately productive ; with the sho7'tening-in mode of pruning, the fruit is always large and fine, otherwise often poor. This tree is well deserving of a place on the espalier rail, or wall, at the North. Leaves nearly smooth on the edges, with reniform glands. Flowers small. Fruit very large, oblong, narrowing to both ends, and ter- minating at the top with a large swollen point ; the suture distinct on one side. Skin downy, cream-colored white, with a faint blush or tinge of red in the sun, or a brownish cheek. Flesh greenish white, very tender and melting, exceedingly juicy, with the richest, highest, and most luscious flavor, sur- passed by no other variety. It adheres very closely to the stone. It ripens in October, and frequently keeps for a month after being gathered. THE PEACH. 411 Honey. De Montigny. This is undoubtedly a variety that reproduces itself from seed with great exactness. The one grown mostly in this country was raised by Charles Downing, many years since, from seed brought from China and presented to him. Hogg describes a Honey as having originated at the " Jar- din des Plantes," and from Chinese seed. Glands reniform. Flowers large. Fruit small, oval, compressed, with a pretty deep suture along one side, and turning the point to the opposite side, giving it the appearance of a beak. Skin whitish yellow, washed and marbled with fine red in the sun. Flesh creamy white, fine, juicy, melting, with a peculiar honeyed, rich, de- licious sweet flavor. Freestone. Last of August. La Grange. The La Grange is a white freestone Peach, of very late ma- turity, large size, and fine flavor. It was originated from seed in the garden of Mr. John Hulse, Burlington, N. J. Its late period of maturity, its color, its productiveness, and size, have given it quite a reputation among the extensive growers of New Jersey, and it is undoubtedly a most valuable fruit, not only for the table, but for preserving at the most desirable period for this purpose, late in the season. Leaves with reniform glands. Flowers small. Fruit large, oblong, shaped somewhat like the Heath Cling. Skin greenish white, with occasionally some red on the sunny side. Flesh pale, juicy, melting, very rich, sweet, high-fla- vored, and delicious. Last of September and beginning of October. Freestone. Large Early York. Honest John. New York Rareripe. A valuable variety, so mubh like Haines' Early and Wal- ter's Early that it is difficult to decide whether they are not identical. Leaves with globose glands. Flowers small. Fruit above medium, roundish. Skin whitish, with mar- blings and dots of red, clear rich red cheek in the sun. Flesh almost white, fine-gi-ained, juicy, rich, mild, excellent. Freestone. Last of August. Large White Clingstone. New York White Clingstone. Williamson's New York. Selby's Cling. The Large White Clingstone is one of the most popular of 412 THE PEACH. this class of Peaches. We think it superior to the Catherine and old Newington, and only surpassed in flavor by the Old- mix on Cling and the Heath Cling. This variety was raised by David Williamson, in New- York. The light color and excellent quality of this fruit ren- der it the greatest favorite for preserving in brandy or sugar. It bears regular and good crops. Leaves with globose glands. Flowers small. Fruit large, round, the suture slight, and the swollen point at the top small. Skin white (inclining to yellow only when over-ripe), dotted with red on the sunny side, or with a light- red check when fully exposed. Flesh whitish, tender, very melting, full of juice, which is very sweet, luscious, and high- flavored. Beginning and Middle of September. Late Admirable. La Boyale. Judd's Melting. Peche Royale. Motteux's, Teton de Venus. - Pourpree Tardive, ) incorrectly French Bourdine. Late Purple, ) of some. " The Late Admirable " is one of those delicious sorts that, originating a long time ago in France, have received the ap- proval of the best cultivators everywhere. It is hardy and productive in this climate. Leaves with globose glands. Flowers small. Fruit very large, roundish, inclining to oval, with a bold suture dividing the fruit pretty deeply all round, and a small, acute, swollen point at the top. Skin pale yellowish green, with a pale red cheek, marbled with darker red. Flesh green- ish white, but red at the stone, very juicy, melting, and of delicate, exquisite flavor. Middle of September. Late Red Rareripe. Prince's Red Rareripe, This American fruit is one of the finest of Peaches. Its large size, and its productiveness and vigor, unite to recom- mend it to universal favor. The rather grayish appearance of the fruit serves to distinguish it, at first sight, from all others. Leaves with globose glands. Flowers small. Fruit large and heavy, roundish oval. Suture depressed only at the top, where the swollen point is distinctly sunken. Skin downy, pale grayish yellow, thickly marbled and covered with reddish spots ; the cheek dull, deep red, distinctly mot- tled with fawn-colored specks. Flesh white, but deep red at the stone, very juicy, melting, and of rich, high flavor. First to the 10th of September. Freestone. t\ THE PEACH. 413 Lemon Clingstone. Kennedy's Carolina. Long Yellow Pine -apple. Kennedy's Lemon Clingstone. Pine-apple CUngstone. Largest Lemon. Yellow Pine-apple. Allison. The Lemon Clingstone is one of the largest and most beau- tiful of all the yellow-fleshed clings. It is originally a native of South Carolina. There are now many seedlings reproduced from it. This is a very productive, hardy tree. Leaves long, with reniform glands. Flowers small. Fruit large, oblong, narrowed at the top, and having a large, projecting, swollen point, much like that of a lemon. Skin fine yellow, with a dark brownish-red cheek. Flesh firm, yellow, slightly red at the stone, adhering firmly, with a rich, sprightly, vinous, subacid flavor. Middle and last of Sep- tember. Lord Palmerston. This is another of Thomas Rivers' new sorts, grown, as he says, from seed of the Princess of Wales, and resembling in size its grandparent, the Monstrous Pavie of Pompone. Glands globose. Flowers large. Fruit very large. Skin whitish, with a pink cheek. Flesh firm, yet melting, juicy, and rich. Middle to end of Sep- tember. Morris's Red Rareripe. Morris Red. Red Rareripe. Large Red Rareripe. This very popular and well-known American Peach has been justly esteemed for its acknowledged good flavor, beau- ty, and productiveness. Leaves with small globose glands. Flowers small. Fruit large, roundish, a little depressed at the top, with a moderately well-marked suture. Skin fine pale greenish white, a little dotted, and with a lively, rich red cheek. Flesh pale greenish white, quite red at the stone, very melting and juicy, with a sweet and rich flavor. Last of August. Freestone. Morris's White Rareripe. Morris's White. White Melocoton. White Rareripe. , Cole's White Melocoton. Luscious "White Rareripe. Freestone Heath. Lady Ann Steward. Morris's White Freestone. Morris's White Rareripe, a native, is the most popular and well-known white Peach, and is everywhere cultivated in this country, either under this or some of the other names quoted above. It is a rich fruit in a warm climate, but is I 414 THE PEAGH. not quite so higli flavored at the North or East. The tree is vigorous and healthy, and bears fair crops. In some sec- tions tender and variable in quality. Leaves with reniform glands. Flowers small. Fruit rather large, oval. Suture only of moderate depth, swollen point small. Skin rather downy, greenish white on all sides at first, but white with a creamy tint when fully ripe, and, when fully exposed, sometimes with a slightly pur- \Ae cheek. Flesh white to the stone, a little firm, melting, juicy, sweet, and rich. Middle of September. Mountain Rose. This new peach is said to have originated in Morris Co., New Jersey. Tree vigorous and very productive. It ripens at the same time as Large Early York, is more highly colored, but not quite as rich. Glands globose. Flowers small. Fruit large, roundish, slightly compressed. Suture distinct, extending a little beyond the apex. Skin whitish, nearly covered with light and dark rich red. Flesh white, slightly stained at the stone, juicy, sweet, slightly vinous. Separates freely from the stone. ISTOBLESSE. VangTiard. Mellish's Favorite. Lord Montague's Noblesse. An English Peach, esteemed wherever known as one of the largest and most valuable varieties. Leaves serrated, without glands. Flowers laige. Fruit large, roundish oblong, a little narrowed at the top, and terminated by an acute swollen point. Skin slightly downy, pale green throughout, maiked on the cheek with delicate red, clouded with darker red. Flesh pale greenish white to the stone, melting, very juicy. Last of August. Freestone. Oldmixon Clingstone. Oldmixon Cling. The Oldmixon Clingstone is certainly one of the highest flavored of all Peaches known in this country, where it is raised in perfection, and should have a place in every good garden. Indeed we consider this, the Large White Cling, and the Heath Cling, as being the sorts among the most de- sirable of this class of Peaches for small Collections. Leaves with globose glands. Flowers small. Fruit large, roundish oval. The suture distinct only at THE PEACH. 415 the top, on one side of which the fruit is slightly enlarged. Skin yellowish white dotted with red, or with a red cheek, varying from pale to lively red. Flesh pale white, very melting and juicy, with an exceedingly rich, luscious, high flavor. First of September. Oldmixon Freestone. Oldmixon Clearstone. A large American Peach, of late maturity and rich flavor. It was, we believe, raised either from a stone of the Catherine Cling or the Oldmixon Cling, the latter having been brought to this country many years ago by Sir John Oldmixon. It bears good crops, and is a valuable variety for market or garden. Leaves with globose glands. Flowers small. Fruit large, roundish or slightly oval, one side swollen, and the suture visible only at the top. Cavity but slightly sunk at the stalk. Skin pale yellowish white, marbled with red, the cheek a deep red. Flesh white, but quite red at the stone, tender, with an excellent rich, sugary, and vinous flavor. Beginning of September. Old Newington. Newin^on. Large Newington. A celebrated English Clingstone, which has been in culti- vation more than two hundred years, and still is perhaps the best in the English climate. Although excellent, it is not so generally esteemed here as the Large White Cling and Old- mixon Clingstone. Leaves serrated, without glands. Flowers large. Fruit large, roundish, the suture slight. Skin pale yellow- ish white, with a fine red cheek, marked with streaks of darker red. Flesh pale yellowish white, deep red at the stone, to which it always adheres very firmly ; melting, juicy, and rich. Ripens about the 15th of September. President. One of the best of our Peaches, and a capital variety. Originated, several years ago, on Long Island. Leaves with globose glands. Flowers small. Fruit large, roundish oval, the suture shallow. Skin vei7>' downy, pale yellowish green, with a dull red cheek. Flesh white, but deep red at the stone, very juicy, melting, rich, and high-flavored. Stone very rough. Middle of Septem- ber. Freestone. 416 the peach. President Church. Raised by the Rev. A. Church, President of Franklin Col- lege, Ga. Glands reniform. Fruit large, roundish, inclining to oval. Suture shallow, often a mere line, with a small point at the apex, which is rareh' depressed. Skin pale red in the shade, beautifully mottled and washed with dark red in the sun. Flesh white, pale red at the stone, very juicy, melting. Freestone. Ripo middle September. Prince of Wales. Raised by Thomas Rivers, England, from the seed of Pit- maston Orange Nectarine. Tree vigorous and productive. Glands reniform. Flowers small. Fruit medium, roundish, a little inclining to oval, one side often enlarged, suture distinct, extending a little beyond the apex. Skin whitish or creamy white, shaded and mottled with deep red in the sun. Flesh white, red at the stone, juicy, melting, sweet. Yery good. Separates freely from the stone. Ripens middle of September. Princess of Wales. Raised by Thomas Rivers, England, from seed of Pavie de Pompone peach. The tree is a thrifty, vigorous grower, and an abundant bearer. Glands globose. Flowers large. Fruit medium or above, roundish, narrowing a little to the apex, which has often a slight nipple, suture slight, extend- ing a little beyond the apex. Skin creamy white, shaded with dark red where exposed. Flesh whitish, red at the stone, juicy, melting, sweet, rich. Yery good. Separates from the stone. Ripens the last of September. * Red-Cheek Melocoton.* Malagatune, Yellow Malocoton. Malacatime. Yellow Malag-atune. Hogg's Melocoton. Red- Cheek Malocoton. The Melocoton (or Malagatune, as it is commonly called) is almost too well known to need description. Almost every orchard and garden in the country contains it, and hundreds of thousands of bushels of the fruit are raised and sent to market in this country every year. It is a beautiful and fine fruit in favorable seasons, though in unfavorable ones the acid frequently predominates somewhat in its flavor. It is an American seedling, and is constantly reproducing itself * Mdocoton is the Spanish for Peach. THE PEACH. 417 under new forms, most of the varieties in this section having, directly or indirectly, been raised from it ; the finest and most popular at the present time being Crawford's Early and Late Melocotons, both greatly superior, in every respect, to the original Melocoton. Pettit's Imperial, Middleton's Imperial, Scott's Nonpareil, and Tice, are seedlings of this variety, but not sufficiently distinct and valuable to merit cultivation. Leaves with glo- bose glands. Flowers small. Fruit large, roundish oval, with a swollen point at the top. Skin yellow, \vith a deep red cheek. Flesh deep yellow, red at the stone, juicy, melting, with a good, rich, vinous flavor. First of September. Freestone. Reeves' Favorite. Raised by Samuel Reeves, Salem, N. J. A hardy, vigor- ous, and productive kind. Glands globose. Flowers small. Fruit large, roundish, inclining to oval, with a swollen point. Skin yellow, with a fine red cheek. Flesh deep yel- low, red at the stone, juicy, melting, with a good, vinous fla- vor. Freestone. Middle of September. Richmond. Raised by Dr. E. W. Sylvester, of Lyons, N. Y., who writes that the tree is vigorous and very productive, and ripens a few days later than Crawford's Early, is less acid, and a prom- ising market variety. Glands reniform. Fruit medium to large, roundish, slightly compressed. Su- ture slight, but distinct, ending at the apex, which is a little swollen. Skin fine yellow, shaded and mottled with dark rich red. Flesh yellow, a little red at the stone, juicy, melt- ing, sweet, vinous. Very good. Separates from the stone, which is of medium size. Ripe last of September. Royal George. Early Royal George. Red Magdalen, Millet's Mignonne, Madeleine Rouge a Petite Fleiir. Lockyer's Mignonne. French Chancellor, incorrectly, of some. Grijffin's Mignonne. Early Bourdine, " " Superb. Double Swalsh, " " Few of the early Peaches surpass in flavor and beauty the Royal George. It is one of the finest European varieties. It is a regular and moderate bearer. Leaves serrated, with- out glands. Flowers small. Fruit above the middle size, or rather large, globular, 27 418 THE PEACH. broad, and depressed, the suture deep and broad at tbe top, and extending round two-thirds of the fruit. Skin pale or white, thickly sprinkled with red dots, and the cheek of a broad, rich, deep red, slightly marbled. Flesh whitish, but very red at the stone, melting, juicy, very rich, and of the highest flavor. From the 20th to the last of August. Free- stone. Scott's Early Red. Scott's Early Red is a variety of a very excellent flavor, and a prolific bearer, which was received from New Jersey. Leaves with obscure globose glands. Flowers small. Fruit of medium size, roundish, a little depressed, the su- ture distinctly marked, but not deep. Skin pale greenish white, but much covered with red, which is mottled with fawn- colored dots. Flesh whitish, very juicy, with a rich and luscious flavor. Middle of August. Freestone. Smith's Newington. Early Newington. Smith's Early Newington. Early Newington. This is one of the best early Clingstone Peaches. The Early Newington of our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer va- riety, with reniform glands ; being a partial Clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Flowers large. Fruit middle-sized, rather oval, narrower at the top, and one half a little enlarged. Skin pale straw-color, with a lively red cheek streaked with purple. Flesh firm, pale yel- low, but light red at the stone, to which it adheres closely ; juicy, and of very good quality. Last of August. Smock Freestone. St. George. This was originated by Mr. Smock, of Middleton, N. J. Leaves with reniform glands. Tree hardy, vigorous, and very productive. Fruit large, oval, narrowed towards the stalk, and rather compressed on the sides. Skin light orange yellow, mottled with red, or often with a dark-red cheek when fully exposed. Flesh bright yellow, but red at the stone, moderately juicy and rich. Ripens last of September and first of October. Snow. The Snow Peach is a remarkably fair and beautiful fruit. THE PEACH. 419 of American origin. The frnit and blossoms are white, and the foliage and wood of a light green. Leaves with reniform glands. Flowers small. Fruit large, globular. Suture faintly marked, except at the top. Skin thin, clear, beautiful, white on all sides. Flesh white to the stone, juicy and melting, with a sweet, rich, and sprightly flavor. Beginning of September. Free- stone. Stump the World. A native of New Jersey, large and showy, and profitable for market growing. Flowers small. Glands globose. Fruit very large, roundish, a little oblong. Skin creamy white, with a bright red cheek. Suture shallow, rather more than half round. Flesh white, juicy, and high-flavored. Last of September. Freestone. Sturtevant. Raised from seed by E. T. Sturtevant, Cleveland, 0., in 1826. It is one of, if not the, best yellow-fleshed Peaches grown. Fruit medium or above, roundish, compressed. Broad shallow suture half round, followed by a dark line. Skin downy, rich yellow, mostly covered with dark rich red, very dark in the sun. Flesh yellow, red at the stone. Stone very small. Freestone. Last of August to first of September. (EUiott.) SuSQUEHAlfNA. Griffith Malacotune. Griffith. Griffith Mammoth. Originated with Mr. Griffith, on the banks of the Susque- hanna. Tree vigorous, moderately productive. A large, handsome fruit, and a favorite in that section. Flowers small. Fruit large, nearly globular. Suture half round. Skin rich yellow, with a beautiful red cheek, nearly covering the whole surface. Flesh yellow, sweet, juicy, with a rich vinous flavor. Ripens from the first to the middle of September. Freestone. Troth's Early Red. A New Jersey Peach, valued as an early sort, profitable for market. Glands globose. Flowers small. Fruit medium, roundish. Skin whitish, bright red in the 420 THE PEACH. I sun. Flesh wliite, red at the stone, juicy, sweet. Freestone. Kipens early in August. Yan Zandt's Superb. Originated in the garden of R. B. Yan Zandt, Long Isl- and. Flowers small. Fruit medium size, oval. Skin nearly smooth, white, deli- cately marbled with red, giving it a waxen hue ; the beauty and smoothness of the skin approximate in appearance to that of a nectarine. Flesh melting and delicious ; separates from the stone. Ripens in August. Wabd's Late Free. A fine late American variety, vigorous and productive, valuable for market. Glands reniform. Flowers small. Fruit rather large, roundish, inclining to oval. Skin white, with a beautiful crimson cheek. Flesh white, slightly tinged with red at the stone, juicy, melting, rich, and excellent. Freestone. First of October. Washington. Washington Red Freestone. The Washington is a handsome and very delicious Peach, of American origin. It was named and first introduced to notice by Michael Floy, New York. The fruit ripens late ; the tree is vigorous, hardy, and productive, and it is alto- gether a valuable variety. Leaves with globose glands. Flowers small. Fruit large, broad, depressed, with a broad, deep suture extending nearly round it. Skin very thin, yellowish white, with a deep crimson cheek. Flesh pale yellowish white, very tender, juicy, and melting, with a sweet, rich, and luscious flavor. It often adheres slightly to the stone, which is quite small. Middle of September. Freestone. Yellow Alberge. Alberge Jaune. Gold-Fleshed. Red Alberge. Peche Jaune. YeUow Rareripe. Golden Mignonne. Purple Alberge. The Yellow Alberge is an old French variety, and one of the earliest of the yellow-fleshed Peaches. It is, no doubt, the original sort from which our Melocotons and Yellow Rareripes have sprung in this country. It has only a second- rate flavor, except in rich, warm soils, and is not ocraparable THE PEACH. 421 to the Yellow E,areriie Strie. Doyenne Crotte. Passa-tutti. Stephen's Genesee. Genesee. This admirable Pear, combining, in some degree, the excel- lence of the Doyenne and Bergamotte, is reputed to be a seedling of Western New York. It originated on the farm of Mr. F. Stevens, of Lima, Livingston Co., N. Y. Although placed among autumn pears, it frequently ripens here at the Stevens' Grenesee. end of August, among the late summer varieties. Young shoots diverging, dark gi'ay. Fruit large, roundish, and of a yellow color. Stalk about an inch long, stout, thicker at the base, and set in a slight, rather one-sided depression. Calyx with shoi-t, stiff divisions, placed in a smooth basin of only moderate depth. Flesh white, half buttery, with a rich aromatic flavor. Good to very good. First of S8ptem^)er. 570 THE PEAR. Summer Beurr6 d'Aremberg." Raised by Tliomas Elvers, of Sawbridge worth, Herts, Eng- land. Tree hardy, somewhat thorny when young, moderately Y.igoroiis, upright, very productive. Summer Bnerre d'Aremberg. Fruit below medium, oblate obtuse pyriform, skin greenish yellow, considerably netted and patched with russet, especially around the calyx, and pretty thickly sprinkled with russet dots. Stalk long, rather slender, a little inclined, in- serted in a small cavity. Calyx closed or partially open; basin narrow, deep, furrowed. Flesh whitish, a little coarse, juicy, melting, sweet, slightly vinous, and slightly aromatic. Very good. Ripens last of September and first of October. SURPASSE ViRGALIEU. Surpasse Virg-ouleuse. Cohnar Van Mons, erroneously. The precise origin of this very delicious fruit is not known. It was first sent out from the nursery of the late Mr. An- THE PEAR. 571 drew Parmentier, of Brooklyn, under this name, and is, per- haps, an unrecognized foreign Pear, so named by him in allusion to its surpassing the favorite Virgalieu (White Doy- enne), of New York. Surpasse Virgalieu. Fniit medium, rovmdish, sometimes roundish obovate. Skin smooth, pale lemon yellow, with a very few minute dots, and rarely a little faint red on the sunny side. Stalk rather more than an inch long, not deeply planted in a cavity rather higher on one side. Calyx rather small and pretty jfirm, set in a slight, smooth basin. Flesh white, exceedingly fine-gi-ained and buttery, abounding with delicious, high- flavored, aromatic juice. Yery good. October. Theodore Van Mons. This Belgian Pear, supposed one of Yan Mons' seedlings, originated about 1827, but was not brought to notice until 572 THE PEAR. about 1843. The tree is a vigorous, upright grower, quite productive. The young wood light yellow-reddish brown. Fruit medium or above, oblong pyriform, slightly obtuse. Skin greenish or pale yellow, with traces and patches of rus- iA^ Theodore Van Mons. set, and many gray and green dots. Stalk long, curved. Cavity slightly russeted. Calyx open. Flesh whitish, rather coarse, juicy, melting, vinous. Good to very good. Septem- ber, October. Tyson. A native seedling, found in a hedge on the farm of Jona- than Tyson, of Jenkintown, near Philadelphia. Tree an up- right, vigorous grower, but a tardy bearer, very productive. Young wood olive-yellow brown. THE PEAR. 573 Fruit medium or below, acute pyriform. Skin clear, -deep yellow at full maturity, slightly russeted, with a fine crimson cheek, and numerous minute brown Stalk and Tyson. curved, generally inserted by a fleshy ring or lip. Calyx open. Basin shallow. Flesh rather fine, juicy, melting, very sugary, and somewhat aromatic. Very good to best. Ripens last of August and first of September. Urbaniste. Count Coloma. St. Marc? Beurre Picquery. Drapiez. Coloma d'Automne. Louise d'OrleanB. Picquery. Louis Dupont. Henkel d'Hiver. Urbaniste Seedling-, Tlie Urbauiste is a fruit which, in its delicious flavor, com- 574 THE PEAR. pares perhaps more nearly with the favDrite old Doyenne or Yirgalieu than any other fruit, and adds, when in perfection, a delicate perfume peculiarly its o^^^l. Its handsome size and remarkably healthy habit commend it for those districts where the Doyenne does not flourish. The tree is a moder- ately vigorous grower, and though it does not begin to bear so early as some varieties, it yields abundant and regular crops, and gives every indication of a long-lived, hardy va- TJrbaniste. riety. For the orchard or garden in the Middle States, there- fore, we consider it indispensable. With so many other fine sorts, we owe this to the Flemish, it having been originated by the Count de Coloma, of Malines. It was first introduced into this country in 1823. Young shoots upright, short- jointed, olive-yellow brown. Fruit of medium size, often large, roundish obtuse pyri- form. Skin smooth and fair, pale yellow, with gray dots, THE PEAR. 575 and a few russet streaks. Stalk about an inch long, rather stout, and inserted in a well-marked or rather broad dej^res- sion. Calyx small, closed, and set in a narrow basin, which is abruptly and rather deeply sunk. Flesh white, yellowish at the core, buttery, very melting and rich, with a copious delicious juice, delicately perfumed. Very good or best. Ripens from the last of September till the end of November, if kept in the house. Yermillon d'ex Haut. Vermilion d'en Haut. A seedling of Bois-Bunel, Eouen, France. Tree vigorous, with strong young shoots, of a light olive-yellow brown. An early bearer, and productive. Fruit medium, roundish acute pyriform, surface somewhat uneven ; skin pale yellow, almost waxen, a shade of bright 576 THE PEAR. red where exposed to the sun, a few traces of russet, and many russet and green Hots. Stalk rather short and stout, inclined, joined acutely to the fruit, sometimes by a lip. Calyx open; basin medium, uneven. Flesh fine, whitish, juicy? melting, sweet, slight perfume. Yery good. September. Vicar of Winkfield. THE PEAR. 677 "Vicar of Winkfield. Le Cure. Missive d'Hiver. Monsieur Le Cure. Cueillette d'Hiver. Clion. Cornice de Toulon. Belle de Berry. Du Cure. Belle Heloise. Grosse Allongee. Bon Papa. Du Pradel. De Clion. Wicar of Wakefield. Monsieur. Pradello De Catalogue. Belle Andreane. Curette. De Monsieur Le Cure. Jouffroy. BeUe Adrienne. Messire d'Hiver. Vicaire de Winkfield. This large and productive Pear was discovered, as a natural seedling, in the woods of Clion, France, by a French curate, whence it obtained in France the familiar name of La Cure, or Jlonsieur Le Cure. A short time after it became known at Paris, it was imported into England by the Reverend Mr. Rham, of Winkfield, Berkshire, and cultivated and disseminated from thence, becoming known in the neigh- borhood of London as the Vicar of Winkfield. With regard to its merits there is some difference of opinion — some per- sons considering it a fine fruit. It is always remarkably large, fair, and handsome. We think it always a first-rate baking Pear. Occasionally we have tasted it fine as a table Pear, but generally it is astringent, and only third-rate for this purpose. If ripened off in a warm temperature, however, it will generally prove a good second-rate eating Pear. But its great productiveness, hardiness, and fine size, will always give it a prominent place in the orchard as a profitable market cooking Pear. The tree grows thriftily, with droop- ing fruit branches. Shoots diverging, dark olive brown. Fruit large and long, pyriform, often six inches long, and a little one-sided. Skin fair and smooth, pale yellow, some- times Avith a brownish cheek, and marked with small brown dots. Stalk an inch or an inch and a half long, slender, obliquely inserted without depression. Calyx large, open, set in a basin which is very slightly sunk. Flesh greenish white, generally juicy, biit sometimes buttery, with a good, sprightly flavor. November to January. Walker. No. 135, Van Mons. This is a seedling of Yan Mons, and sent to Robert Man- ning, of Salem, Mass., in 1834-5, under number. The tree 37 ()78 THE PEAR. is a vigorous, healthy grower, upright habit. The young wood grayish. Fruit large, oblong pyriform. Skin greenish yellow, some- times a shade of crimson in the sun. Slight nettings and patches of russet, and thickly sprinkled with brown dots. Walker. Stalk long, curved, set in a slight cavity, sometimes in a slight depression by a lip. Calyx open or partially closed. Basin medium. Flesh white, a little coarse, juicy, half melting, sweet, slightly vinous. Good to very good. October. THE PEAR. 579 Washington. Robinson, Robertson. Naaman's Creek. Namen's Creek, A beautiful American Pear, of very excellent quality, which is a native of Delaware, li was discovered there in a thorn hedge, near Naaman's Creek, on the estate of Colonel Robinson. It is one of the most attractive and distinct of our native dessert Pears. Tree vigorous, very productive. Young shoots slender, diverging, reddish-yellow brown. Fruit of medium size, oval obovate, regularly formed. Washington. Skin smooth, clear lemon yellow, with a sprinkling of red- dish dots on the sunny side. Stalk about an inch and a half long, inserted even with the surface, or with a slight depression. Calyx small, partly closed, and set in a shallow basin. Flesh white, very juicy, melting, sweet, and agree- able. Yery good. Middle of September. 580 THE PEAB, Wharton's Early. Wharton's Seedling. Orio-inated with Silas Wliarton, near Cincinnati, Ohio. Tree vigorous. Young wood olive- yellowish brown. Fruit medium size, roundish pyriform, sometimes acute. Skin pale yellow, traces of russet, and thickly sprinkled with ^Tiarton's Early. russet dots. Stalk long, curved, rather slender, set in a slight cavity, sometimes by a lip, sometimes joined acutely with the fruit. Calyx open. Basin small, uneven. Flesh whitish, juicy, melting, sweet, slightly musky. Good to very good. August. THE PEAR. 581 White Doyenne. Doyenne White. Virg-alieu, of New York. St. Michael, of Boston. Butter Pear, oi Philadelphia. Virgaloo. Berg-oloo. Yellow Butter. White Beurre. White Autumn Beurre. Dean's. Warwick Berganiot. Pine Pear. St. Michel. Reigner. Doyenne. Doyenne blanc. Beurre Blanc. Poire de Limon. Valencia. Citron de Septfimbre. Bonne-ente. A courte queue. Kaiserbirne. Kaiser d'Automne. Weisse Herbst Butterbime. Dechantsbirne. Nouvelle d'Ouef. Edwig-e. Carlisle. White or Autumn Butter. Yalentia or Valencia. Poire du Doyen. Garner or Gardner. Subhme Garnotte. The White Doyenne is, unquestionably, one of the most perfect of autumn P«ars. Its universal popularity is attested White Doyeime. 582 THE PEAR. hy the great number of names by which it is known in vari- ous parts of the world. As the Virgalieu in New York, Butter Pear in Philadelphia, and St. Michael's in Boston, it is most commonly known ; but all these names, so likely to create confusion, should be laid aside for the true one, White Doyenne.* It is an old French variety, having been in cul- tivation over two hundred years. The branches are strong, upright, yellowish gray or light brown. Fruit of medium or large size, regularly formed, obovate. It varies considerably in different soils, and is often shorter or longer on the same tree. Skin smooth, clear pale yellow, regularly sprinkled with small dots, and often with a fine red cheek. Stalk brown, from three-fourths to an inch and a fourth long, a little curved, and planted in a small round cavity. Calyx always very small, closed, set in a shallow basin, smooth or delicately plaited. Flesh white, fine-grained, very buttery, melting, rich, high-flavored and delicious. Best. September — and, if picked early from the tree, will often ripen gradually till December. The Doyenne Panache, or Striped Dean^ is a variety rather more narrowing to the stalk, the skin prettily striped with yellow, green, and red, and dotted with brown. Flesh juicy, melting, but not high-flavored. October. Winter Nelis. Nelis d'Hiver. Etoumeau. Bonne de Malines. Bergamotte Thouin. Beurre de Malines. Colmar Nelis. La Bonne Malinaise. Thouin. Milanaise Cuveher. Colmar d'Hiver. The Winter Nelis holds, in our estimation, nearly the same rank among winter Pears that the Seckel does among the autumnal varieties. It is a veiy hardy and thrifty tree, and bears regular crops of j^ears, which always ripen well, and in succession. Branches diverging, rather slender, dark reddish brown. It is a Flemish Pear, and was originated by M. N61is, of Mechlin. Fruit of medium size, or usually a little below it, roundish obovate, narrowed-in near the stalk. Skin yellowish green at maturity, dotted Avith gray russet, and a good deal covered with russet patches and streaks, especially on the sunny side. * Virg-aHeu seems an American name, and is always liable to be confounded with the Virgouleuse, a very different fruit. The Doyenne (pronounced dicoyannay)^ literally deanship^ is probably an allusion to the Dean by whom it was first brought iato notice. THE PEAR. 583 Stalk an inch and a half long, bent, and planted in a narrow cavity. Calyx open, with stiff, short divisions, placed in a shallow basin. Flesh yellowish white, fine-grained, buttery, and very melting, abounding with juice of a rich, saccharine, aromatic flavor. Best. In perfection in December, and keeps till the middle of January. Winter N6lis. Wilmington. A seedling of Passe Colmar, raised by Dr. Brinckle, of Philadelphia. Tree a moderate grower. Young wood dull yellow brown. Friiit medium, roundish oblate obtuse pyriform. Skin gi-eenish yellow, netted and patched with russet, and thickly springled with russet dots. Stalk long, curved, set in a small cavity, sometimes by a lip. Calyx open. Segments per- sistent. Basin rather shallow, uneven. Flesh whitish, fine, juicy, buttery, melting, sweet, pleasant, slightly aromatic. Yery good. September. 584 THE PLUM. Wilmington. CHAPTER XXVIII. THE PLUM. Prunus domestica^ L. Hosacew^ of botanists. Prunier, of the French; Pflaumenbaum, German; Prugno, Italian; Cirudo, Spanish. The original parent of most of the cultivated Plums of our gardens is a native of Asia and the southern parts of Europe, but it has become naturalized in this country, and in many parts of it is produced in the greatest abundance. That the soil and climate of the Middle States are admirably suited to THE PLUM. 585 this fruit is sufficiently pi'oved by tlie almost spontaneous production of such varieties as the Washington, Jefferson, Lawrence's favorite, etc. ; sorts which equal or surpass in beauty or flavor the most celebrated Plums of France or Eng- land.* Uses. The finer kinds of plums are beautiful dessert fruits, of rich and luscious flavor. They are not, perhaps, so entirely wholesome as the peach and the pear, as, from their somewhat cloying and flatulent nature, unless when very perfectly ripe, they are more likely to disagree with weak stomachs. For the kitchen the plum is also very highly esteemed, being prized for tarts, pies, canning, sweetmeats, etc. In the South of France an excellent spirit is made from this fruit fermented with honey. In the western part of this State, where they are very abundant, they are halved, stoned, and dried in the sun or ovens in large quantities, and are then ex- cellent for winter use. For eating, the plum should be al- lowed to hang on the tree till perfectly ripe, and the fruit will always be finer in proportion as the tree has a more sunny exposure. The size and quality of the fruit is always greatly improved by thinning the fruit when it is half-grown. Indeed, to prevent rotting, and to have this fruit in its highest perfec- tion, no two plums should be allowed to touch each other while growing, and those who are willing to take this pains, are amply repaid by the superior quality of the fruit. One of the most impoi-tant forms of the plum in commerce * There are three species of wild plums indigenous to this country — of tolerable flavor, but seldom cultivated in our gardens. They are the following : — I. The Chickasaw Plum, (Prumis CMcasa, Michaux.) Fruit about three-fourths of an inch in diameter, round, and red or yellowish red, of a pleasant, subacid flavor, ripens pretty early. Skin thin. The branches are thorny, the head rather bushy, with narrow lanceo- late serrulate leaves, looking at a little distance somewhat like those of a peach-tree. It usually grows about 12 or 14 feet high ; but on the Prairies of Arkansas it is only 3 or 4 feet high, and in this form it is also common in Texas. The Dwarf Texas Plum, described by Kenrick, is only this species. It is quite ornamental. II. Wild Red or Yellow Plum. (P. Americana, Marshall.) Fruit roundish oval, skin thick, reddish orange, with a juicy, yeUow, subacid pulp. The leaves are ovate, coarsely serrate, and the old branches rough and somewhat thorny. Grows in hedges, and by the banks of streams, from Canada to the Gulf of Mexico. Tree from 10 to 15 feet high. Fruit ripens in July and August. III. The Beach Plum, or Sand Plum. (P. Maritima, Wang. ) A low shrub with stout straggling branches, found mostly on the sandy sea-coast, from Massachusetts to Virginia, and seldom ripening well elsewhere. Fruit roundish, scarcely an inch in diameter, red or pur- ple, covered with a bloom. Pleasant but somewhat astringent. Leaves oval, finely serrate. 58G THE PLUM. is that of 2^'i'unes, as they are exported from France to every part of the world. We quote the following interesting ac- count of the best mode of preparing prunes from the Abore- tum l^ritannicu7)i : — The he^t prunes are made near Tours, of the St. Catherine Plum and the Prune d'Agen ; and the best French plums (so called in England) are made in Provence, of the Perdrigon blanc, the Brignole, and the Prune d'Ast ; the Provence plums being the most fleshy, and having always most bloom. Both kinds are, however, made of these and other kind of plums, in various parts of France. The plums are gathered when just ripe enough to fall from the trees on their being slightly shaken. They are then laid, separately, on frames or sieves made of wicker-work or laths, and exposed for several days to the sun, till they become as soft as ripe medlars. When this is the case they are put into a spent oven shut quite close, and left there for twenty-four hours ; they are then taken out, and the oven being slightly reheated, they are put in again when it is rather warmer than it was before. The next day they are again taken out, and turned by slightly shaking the sieves. The oven is heated again, and they are put in a third time, when the oven is one-fourth degree hotter than it was the second time. After remaining twenty-four hours, they are taken out, and left to get quite cold. They are then rounded, an operation which is performed by turning the stone in the plum without breaking the skin, and pressing the two ends together between the thumb and finger. They are then again put upon the sieves, which are placed in an oven from which the bread has been just drawn. The door of the oven is closed, and the crevices are stopped round it with clay or dry grass. An hour afterwards the plums are taken out, and the oven is again shut, with a cup of water in it, for about two hours. When the water is so warm as just to be able to bear the finger in it, the prunes are again placed in the oven, and left there for twenty-four hours, when the opera- tion is finished, and they are put loosely into small, long, and rather deep boxes, for sale. The common sorts are gathered by shaking the trees ; but the finer kinds, for making French plums, must be gathered in the morning, before the rising of the sun, by taking hold of the stalk between the thumb and finger, without touching the fruit, which is laid gently on a bed of vine-leaves in a basket. When the baskets are filled, without the plums touching each other, they are removed to the fruit-room, where they are left for two or three days exposed to the sun and air ; after which the same process is employed as for the others ; and in this way THE PLUM. 587 the delicate bloom is retained on the fruit, even when quite dry. Propagation and Culture. The plum is usually propa- gated in this country by sowing the seeds of any common free- gi'owing variety (avoiding the Damsons, which are not readily worked), and budding them, when two years old, with finer sorts. The stones should be planted as soon as gathered, in broad drills (as in planting peas), but about an inch and a half deep. In good soil the seedlings will reach eighteen inches or two feet in height the next season, and in the autumn or the ensuing spring they may be taken from the seed-beds, their tap-roots reduced, and all that are of suitable size planted at once in the nursery rows, the smaller ones being thickly bedded until after another season's growth. The stocks planted out in the nursery will ordinarily be ready for working about the ensuing midsummer, and as the plum is quite difficult to bud in this dry climate if the exact season is not chosen, the budder must watch the condition of the trees, and insert his buds as early as they are sufficiently firm, — say, in this neighborhood, about the 10th of July. Insert the buds, if possible, on the north side of the stock, that being more protected from the sun, and tie the bandage rather more tightly than for other trees. The English propagate very largely, by layers, three varie- ties of the common plum — the 3fuscle, the J^russels^ and the Pear Plum, which are almost exclusively employed for stocks with them. But we have not found these stocks superior to the seedlings raised from our common plums (the Blue Gage, Horse Plum, etc.), so abundant in all our gardens. For dwarfing, the seedlings of the Mirabelle are chiefly em- ployed. Open standard culture is the universal mode in America, as the plum is one of the hardiest of fruit-trees. It requires little or no pruning beyond that of thinning out a crowded head, or taking away decayed or broken branches, and this should be done before midsummer, to prevent the flow of gum. Old trees that have become barren maybe renovated by head- ing them in pretty severely, covering the wounds with a solu- tion of gum shellac, and giving them a good top-dressing at the roots. Soil. The Plum will grow vigorously in almost every part of this country, but it only bears its finest and most abundant crops in heavy loams, or in soils in which there is a considerable mixture of clay. In sandy soils the tree blos- soms and sets plentiful crops, but they are rarely perfected, falling a prey to the curculio, an insect that harbors in the 588 THE FLUM. soil, and seems to find it difficnlt to penetrate or live in one of a heavy texture, while a warm, light, sandy soil is exceed- ingly favorable to its propagation. It is also undoubtedly true that a heavy soil is naturally the most favorable one. The surprising facility with which superior new varieties are raised merely by ordinary reproduction from seed, in certain parts of the valley of the Hudson, as at Hudson or near Albany, where the soil is quite clayey, and also the delicious Havor and great productiveness and health of the plum-tree there, almost without any care, while in adjacent districts of rich sandy land it is a very uncertain bearer, are very convincing proofs of the great importance of clayey soil for this fruit.* Where the whole soil of a place is light and sandy, we would recommend the employment of pure yellow loam or yellow clay in the place of manure, when preparing the bor- der or spaces for planting the plum. Very heavy clay, burned slowly by mixing it in large heaps with brush or fagots, is at once an admirable manure and alterative for such soils. Swamp muck is also one of the best substances, and espe- cially that from salt-water marshes. Common salt we have found one of the best fertilizers for the plum-tree. It greatly promotes its health and luxuriance. Insects and Diseases. There are but two drawbacks to the cultivation of the plum in the United States, but they are in some districts so great as almost to destroy the value of this tree. These are the curculio and the knots. The curculio, or plum-weevil {Rhynchcenus Nenuphar)^ is the uncompromising foe of all smooth-stone fruits. The cultivator of the Plum, the Nectarine, and the Apricot, in many parts of the country, after a flattering piofusion of snowy blossoms and an abundant promise in the thickly set young crops of fruit, has the frequent mortification of seeing nearly all, or indeed, often, the whole crop, fall from the trees when half or two-thirds giown. If he examines these falling fruits he will perceive on the surface of each, not far from the stalk, a small semi-circular scar. This scar is the crescent-shaped insignia of that little Turk the curculio — an insect so small as, perhaps, to have es- caped his observation for years, unless particularly drawn to it, but which nevertheless appropriates to himself the whole product of a tree, or an orchard of a thousand trees. The habits of this curculio, or plum-weevil, are not yet fully * When this was written it was generally supposed that the cur- culio would not attack the fruit of plums growing on trees in clayey soils ; but practical experience has shown, that such is not tha fact — Revisor. THE PLUM. 589 and entirely ascertained. But careful observation has resulted in establishing the following points in its history : — The Plum-weevil is a small, dark brown beetle, with spots of white, yellow, and black. Its length is scarcely one-fifth of an inch. On its back are two black humps, and it is fur« nished with a pretty long, curved throat and snout, which, when it is at rest, is bent be- tween the forelegs. It is also provided with two wings, with which it flies through the air. How far this insect flies is yet a dis- puted- point, some cultivators affirming that it scarcely goes farther than a single tree, and others believing that it flies over a whole neighborhood. Our own observation inclines us to the be- lief that this insect emigrates just in proportion as it finds in more or less abundance the tender fruit for depositing its eggs. Very rarely do we see more than one puncture in a plum, and, if the insects are abundant, the trees of a single spot will not aflbrd a sufficient number for the purpose ; then there is little doubt (as we have seen them flying through the air), tliat the insect flies farther in search of a larger supply. But usually, we think, it remains nearly in the same neigh- borhood, or migrates but slowly. About a week or two after the blossoms have fallen from the trees, if we examine the fruit of the plum in a district where this insect abounds, we shall find the small, newly- formed fruit beginning to be punctured by the proboscis of the plum-weevil. The insect is so small and shy, that unless we watch closely it is very likely to escape our notice. But if we strike or shake the tree suddenly, it will fall in consider- able numbers on the ground, drawn up as if dead, and re- sembling a small raisin, or perhaps more nearly, a ripe hemp- seed. From the first of April until August this insect may be found, though we think its depredations on fruit, and in- deed its appearance in any quantity, are confined to the months of May and June in this climate. In places where it is very abundant, it also attacks to some extent the cherry, the peach, and even the apple and pear. Early in July the punctured plums begin to fall rapidly from the tree. The egg deposited in each, at first invisible, has become a white grub or larva, which slowly eats its way towards the stone or pit. As soon as it reaches this point the fruit falls to the ground. Here, if left undisturbed, the gi'ub soon finds its way into the soil. There, according to most cultivators of fruit, and to our 590 THE PLUM. own observations, the grubs or larvae remain till the ensuing spring, when in their perfect form they again emerge as beetles and renew their ravages on the fruit. It is true that Harris and some other naturalists have proved that the in- sect does sometimes undergo its final transformation and emerge from the ground in twenty days, but we are inclined to the opinion that this only takes place with a small poi-tion of the brood, which, perhaps, have penetrated but a very short distance below the surface of the soil. These making their appearance in midsummer, and finding no young fruit, deposit their eggs in the young branches of trees, etc. But it is undeniable that the season of the plum-weevil is early spring, and that most of the larvae which produce the annual swarm, remain in the soil during the whole period interven- ing since the fall of the previous year's fruit. Plum-trees growing in hard-trodden court-yards usually bear plentiful crops. The modes of destroying the plum-weevil are the follow- ing :— 1. Shaking the tree and killing the beetles. "Watch the young fruit, and you will perceive when the insect makes its appearance by its punctures upon them. Spread some sheets under the tree, and strike the trunk pretty sharply several times with a wooden mallet. The insects will quickly fall, and should be killed immediately. This should be repeated daily for weeks, or so long as the insects continue to make their appearance. Rej^eated trials have proved, beyond question, that this rather tedious mode is a very effectual one if per- sisted in.* Coops of chickens placed about under the trees at this season will assist in destroying the insects. Dr. E. S. Hull, of Alton, Illinois, has invented a machine for catching the curculio on a large scale, for orchard culture, * Merely shaking the tree is not sufficient. The following memo- randum, as additional proof, we quote from the Genesee Farmer : — ' ' Under a tree in a remote part of the f ruit-g-arden, having spread the sheets, I made the following experiment : On shaking the tree well I caught five curculios ; on jarrmg it with the hand I caught twelve more ; and on striking the tree with a stone, eight more dropped on the sheets. I was now convinced that I had been in error ; and call- ing in assistance and using a hammer to jar the tree violently, we caught, in less than an hour, more than two hundred and sixty of these insects. " We will add to this, that to prevent injury to the tree a large wooden mallet should be substituted for a hammer, and it is better if a thick layer of cloth is bound over its head. A sharp stun- ning blow is found necessary to readily dislodge the insect, and as such, when given directly upon the bark of the tree, often causes a bruise, it is found to be a good practice to saw off a small limb and strike the blow upon the stump. THE PLUM. 691 but not having seen it, we copy an extract from tlie Hearth and Home : — " This is nothing but a gigantic white umbrella, turned bottom upwards, mounted upon an immense wheelbarrov/, and split in front to receive the trunk of the tree which is to be operated upon. At the interior end of the split in front is a padded bumper, which strikes against the trunk as the opera- tor wheels the barrow, first against one tree, and then against another, and with two or three sudden jars fetches all the in- sects off the boughs into the white umbrella, which gapes widely open to receive them. Really, it is a most magnifi- cent institution, but for its practical success three things are necessary : 1st. Tliat the land should be decently clean, and not overgrown with rank weeds four or five feet high. 2d. That the orchard be a sufficiently large one to pay the interest on the prime cost of the machine. 3d. That the trees have a clean trunk of some three or four feet." For those wishing a full description of the machine, we re- fer them to the Doctor's own statement in the American Ento- mologist for July, 1869. . 2. Gathering the fruit and destroying the larvae. As the insect, in its larva or grub form, is yet within the plums when they fall prematurely from the tree, it is a very obvious mode of exterminating the next year's brood to gather these fallen fruits daily, and feed them to swine, boil, or otherwise destroy them. A simple and easy way of covering the difficulty, where there is a plum orchard or enclosure, is that of turning in swine and fowls during the whole season, when the stung plums are dropping to the ground. The fruit, and the insects contained in it, will thus be devoured together. This is an excellent expedient for the farmer, who bestows his time grudgingly on the cares of the garden. The knots, or black gum. In some parts of the country this is a most troublesome disease, and it has, in neighbor- hoods where it has been suffered to take its course, even de- stroyed the whole race of Plum-trees. The knots is a disease attacking the bark and wood. The former at first becomes swollen, afterwards bursts, and, finally, assumes the appearance of large, irregular, black limips, \\dth a hard, cracked, uneven surface, quite dry ■within. The passage of the sap upwards becomes stopped by the compression of the branch by the tumor, and, finally, the poison seems to disseminate itself by the downward flow of the sap through the whole trunk, breaking out in various parts of it. 592 THE PLUM. The sorts of plum most attacked by this disease are those with purple fruit, and we have never known the green or yellow fruited varieties infected, until the other sorts had first become filled with the knots. The common Horse Plum and Damson appear to be the first to fall a pray to it, and it is more difiicult to eradicate it from them than from most other sorts. The common Morello cherry is also very often injured by the same disease, and, in some districts, the sweet cherry also. There is yet some doubt respecting the precise cause of these knotty excrescences, though there is every reason to think it is the work of an insect. Professor Peck and Dr. Harris believe that they are caused by the same curculio or plum-weevil that stings the fruit ; the second brood of which, finding no fruit ready, choose the branches of this tree and the cherry. This observation would seem to be confirmed by the fact that the grubs or larvae of the plum-weevil are fre- quently found in these warts, and that the beetles have been seen stinging the branches. On the other hand, the following facts are worthy of atten- tion : First, in some parts of the country where the curculio has been troublesome for many years, the knots have never been known. Secondly, in many cases the knots have been abundant on Plum-trees, when the fruit was entirely fair and uninjured by the curculio, even upon the same branches. These facts seem so irreconcilable with the opinion that the curculio produces both these effects, that we rather incline at present to the belief, that though the curculio deposits its eggs in the tumors on the branches while they are yet soft and^ tender, yet it is not to the curculio, but to some other insect or cause that we owe this unsightly disease. Practically, however, this is of little account. The experi- ence of many persons, besides ourselves, has proved most satisfactorily that it is easy to extirpate this malady, if it is taken in season and unremittingly pursued. As early as pos- sible in spring the whole of the infected trees should be ex- amined, and every branch and twig that shows a tumor should be cut off and immediately burned. Whatever may be the insect, we thus destroy it, and, as experience has taught us that the malady spreads rapidly, we will thus effec- tually prevent its increase. If the trees are considerably at- tacked by it, it will probably be necessary to go over them again about the middle of May, but, usually, once a year will be sufficient. If any of the trees are very much covered with these knots, it is better to head back the shoots severely, or dig them up and burn them outright, and it will be necessary THE PLUM. 593 to prevail upon your neighbors, if they are near ones, to enter iiito the plan, or your own labors will be of little value. Pursue this simple and straightforward practice for two or three seasons (covering any large wounds made with the solu- tion of gum shellac), and the knots will be found to disappear, the curculio to the contrary notwithstanding. Varieties. There are now a pretty large number of fine plums, and some most important additions have been made by the seedlings raised in this country. The Green Gage still stands at the head of the list for high flavor, though several other sorts are nearly or quite equal to it. The Washington, the Jefferson, and the Madison are among the largest and most beautiful ; and Coe's Golden Drop and Reine Claude de Bavay are very desirable for their late maturity. In describing Plums, the surface of the young wood, when just ripened, is an important character ; as it is smooth in some varieties, and doviray, or covered with soft hairs, in others. In some varieties, the flesh ^:)a7-oston having produced fruit to the value of nearly fifty dollars annually, has often been repeat- ed as a proof of the profit of its cultivation for market. The tree grows freely and rises rap- idly, and has long dark shoots, slightly downy. Fruit rather above medium size, oval, with a distinct su- ture. Stalk nearly an inch long, mpena age. slightly hairy, and pretty stout, inserted in an even hollow. Skin pale green until fully ripe, when it is tinged with yellow, showing a peculiar marhling of dull green stri2)es, and covered with copious white bloom. Flesh greenish, very juicy, melt- ing, and rich, with a very slightly agreeable flavor ; it sepa- rates pretty freely from the stone. The latter is oval, and pointed at both ends. Best. Early September. 608 THE PLUM. Imperial Ottoman. to the good. Imperial Ottoman. A very neat early Plum, of good jSavor, and a prolific bearer. It has the reputation of having been brought from Turkey, but it is uncertain whether this is correct. Tree vigorous, upright. Branches long, slightly downy. Fruit scarcely below medium size, roundish, between Green Gage and the American Yellow Gage in appearance, and having a suture on one side, from the stalk half way down. Stalk downy, slender, curved, three- fourths of an inch long, inserted in a very slight cavity. Skin dull yellow, clouded with darker streaks, and covered with a thin bloom. It adheres considerably stone. The flesh is juicy, sweet, melting. Good to very Last of July. Jefferson. If we were asked which we think the most desir- able and beautiful of all dessert Plums, we should undoubtedly give the name of this new variety. When fully ripe, it is nearly equal in fla- vor to the Green Gage, that unsurpassable stan- dard of flavor. But when we contrast the small appearance of the Green Gage with the un- usual size and beauty of the Jefferson, we must admit that it takes the very first rank. It is about ten days or a fort- night later, than the Washington, ripening the last of August. Jefferson. Wc receired the Jef- THE PLUM. 609 ferson Plum, a few years ago, from the late Judge Buel, by whom it was raised and named. It is a good moderate grower and regular bearer, and the crop is very handsome on the tree. Branches slightly downy. Fruit large, oval, slightly narrowed on one side towards the stalk. Skin golden yellow, with a beautiful purplish-red cheek, and covered with a thin white bloom. Stalk an inch long, pretty stout, very slightly inserted. Suture indistinct. Flesh deep orange ; parts freely and almost entirely from the stone, which is long and pointed. Very rich, juicy, luscious, and high flavored. Best. July Green Gage. Reine Claude de Bavay Hative. An excellent foreign vari- ety. Tree vigorous, branches smooth. Fruit medium, roundish, slightly oblong. Suture distinct, a little more than half round. Skin green- ish yellow, tinged with pur- ple in the sun, thin bloom.. Stalk rather stout. Cavity broad, shallow. Flesh yel- low, juicy, sweet, rich ; sep- arates from the stone. Very good. ■ Ripens the middle of August. Early Bavay. Jnly Green Gage. Lawrence's Favorite. Lawrence's Gage. Reine Claude de Lawrence. Lawrence's Favorite is a fruit of high merit, raised by Mr. L. U. Lawrence, of Hudson, N. Y., from a seed of the Green Gage. The general appearance of the fruit is like that of its pa- rent, except that it is much larger. It hangs well on the tree, and its size, flavor, and productiveness should give it a place in every garden. Lawrence's Favorite forms an upright tree of thrifty growth. Young branches smooth. 39 610 THE PLUM. Fruit large, heavy, roundish, a little flattened at either end. Skin dull yellowish green, clouded with streaks of a darker shade beneath, and covered with a light bluish-green bloom. The upper part of the fruit, when fully ripe, is covered with a. peculiar brownish net- work, and a few reddish dots. Stalk short, only half an inch long, slender, inserted in a narrow cavity. Flesh greenish, resembling that of the Green Gage, remarkably juicy and melting, perhaps scarcely so rich as the latter, but with a very rich, spright- ly, vinous flavor, and one of the most delicious of plums. The flesh sometimes adheres a little when not fully ripe, but then separates freely. Best. Middle of August. LawTence's Favorite. Lombard. Bleecker's Scarlet. Beekman's Scarlet. Montgomery Prune. Tree very vigorous, hardy, has strikingly crimpled leaves, bright purple glossy shoots, very productive, popular. It was called the Lombard Plum b}^ the Massachusetts Hor- ticultural Society, in compliment to Mr. Lombard, of Springfield, Massachusetts, who first brought it into notice in that State ; and it is said to have been received by him from Judge Piatt, of Whites- borough, N. Y., who raised it from seed. But it was previously well known here by the name oi.J^leeck- er''s /Scarlet. Never having been described under that name, how- ever, we adopt the present title. Fruit of medium size, roundish oval, slightly flattened at either end. Suture obscure. Stalk quite slender, scarcely three-fourths of an inch long, set in a broad, abruptly narrowing cavity. Skin delicate violet red, paler in Lombard. THE PLUM. 611 the sliade, dotted with red, and dusted thinly with bloom. Flesh deep yellow, juicy, and pleasant, but not rich; adhering to the stone. Good. Middle and last of August. McLaughlin. Rafsed by James McLaughlin, Bangor, Me. Tree hardy, vigorous, and productive, a valuable variety, nearly or quite equal to Green Gage. Branches smooth. Fruit large, nearly round, oblate, flattened at both ends. Suture slight. Stalk three-fourths of an inch long, inserted in a small cavity by a ring. Skin thin and tender, yellow, dotted and marbled with red on the sunny side, and covered with a thin bloom. Flesh dull yellow, rather firm, juicy, very sweet and luscious, perfumed. It adheres to the stone. Best. Last of August. McLaughlin. . Miner. Miner. Hinckley. Isabel. Gillett. Townsend. Robinson. This is an improved variety of the wild or Chickasaw Plum ; originated with Mr. Miner, Lancaster, Pa. Tree hardy, vigor- ous, blossoms late, very productive, and valuable as a cooking and market fruit. Branches smooth, dark red. Fruit medium, roundish oblong, pointed at apex. Skin dark purplish red, with a fine bloom. Stalk medium, slender, inserted in a small cavity. Flesh soft, juicy, vinous ; adheres to the stone. Early October. 612 THE PLUM. Oullin's Golden. Beine Claude d'Oullins. Oullin's Golden Gage. ^ Keine Claude Precoce. Monstrueuse d'OulHns. Ouillin's Gage. This is a German Plum, large and showy. Tree very vig- orous and productive, with smooth branches, stout, short jointed. Oullin's Golden. Fruit large, roundish inclining to oblong. Suture broad and shallow, ending at apex, which is shallow. Skin pale green- ish yellow, covered with a thin whitish bloom, and sometimes a few red dots in the sun. Stalk of medium length, slender, inserted in a large deep cavity. Flesh greenish yellow, juicy, sugary, and rich ; adheres slightly to the stone at one edge, which is small and rather thin. Ripens from the middle to the last of August. Pond's Seedling. Plum de I'lnde. Fontlull. Pond's Purple. English origin. Tree very vigorous and productive ; a beau- tiful fruit. Branches smooth, grayish. Fruit very large, oval, tapering a little towards the stalk, sometimes with a mamelon neck. Skin yellowish, nearly cov- THE PLUM. 613 ered with bright red or carmine, having a thin whitish bloom, and sprinkled with brownish dots. Flesh yellow, a little coarse, juicy, and sugary, but not rich. Good. Middle of September. Pond's Seedling (English). Prince Englebert. From Belgium. This is a promising variety for market growing, as the tree is a great bearer, and the fruit valua- ble for dessert and cooking. Tree vigorous. Branches smooth. Fruit large, oblong oval. Suture very slight, one side a little enlarged. Skin very deep purple, sprinkled with brown dots, and covered with a deep blue bloom. Stalk rather stout, set in a deep cavity. Flesh yellowish green, juic}'^, sugary ; separates from the stone. Very good. Last of August. 6H THE PLUM. Prince Englebert. Prince's Yellow Gage. Prince's Yellow Gage. American Yellow Gage of some. White Gage of some. The Yellow Gage was raised so long ago as the year 1783, by the elder Mr. Prince, of Flushing, L. I. Its great hardi- ness and productiveness, joined to its rich, sugary flavor, make it a favorite sort. Branches smooth, short-jointed, and the tree forming a large spreading head. Fruit a little above medium size, oval, rather broadest to- wards the stalk. Suture a mere line. Skin golden yellow, a little clouded, and covered with a copious white bloom. Stalk an inch long, inserted in a small round cavity. Flesh deep yellow, rich, sugary, and melting, though sometimes rather dry; parts freely from the stone. Very good. Early in August. Prune d'Agen. D'Agen. Kobe de Sergent. St. Maurin. Prune d'Ast. Agen Datte. Prune de Brignole of some. Prune du Roi. A foreign variety of excellent quality. Tree of moderate growth. Branches smooth. Very productive. Fruit medium size, oval, slightly necked. Suture small. THE PLUM. 615 Skin violet purple, covered with a thick bloom and numerous small dots. Stalk nearly an inch long, a little curved, set in a small depression. Flesh greenish yellow, juicy, sugary, rich, and delicious, slightly adherent to the stone. Best. Middle and last of September. Prune d'Agen. Purple Favorite. Purple Favorite. This delicious fruit received its name from us some years ago. The tree from which the stock now in this country was derived, stood for many years (until it died of old age) in the centre of the principal garden here, and was planted by the father of the author. Its origin we were never able to learn, and we have not been able during all our pomological re- searches and comparisons to identify it with any other sort. The Purple Favorite, when in perfection, is not surpassed by any other Plum in luscious flavor. It is more juicy and melting than the Purple Gage, and has some aflanity to the Diapree Rouge, or Mimms. It should have a place in every garden, as it bears well, and is very hardy. In the nursery it has the dwarfish habit of the Green Gage, but more slender shoots. Branches nearly smooth, short jointed. Fruit medium size, often large, roundish obovate. Suture none. Skin light brown in the shade, brownish purple in the sun, dotted with numerous golden specks, and dusted with thin, light blue bloom. Stalk three-fourths to one inch long, set in a very slight depression. Flesh pale gi-eenish, verj 616 THE PLUM. juicy, tender, melting, with a luscious sweetness. Parts freely from the stone, which is very small and roundish. Best. Begins to ripen about the 20th of August, and will hang for a fortnight on the tree. Purple Gage. Reine Claude Violette. Violette Queen Claude. Die Violette Konigin Claudie. Violet Gage. The Purple Gage holds the first place for high flavor among purple plums abroad. Although it is well known in France under the title of the Keine Claude Yiolette, as in England under that of the Purple Gage, yet its native country is not precisely determined. Tree moderately vigorous. Branches smooth, much like those of the Green Gage. Fruit medium sized, shaped like the Green Gage, roundish, a little flattened. Suture shallow, but distinct. Stalk an inch long, rath- er thick, set in a narrow cavity. Skin a little thick, violet, dotted with pale yellow, and covered with a light blue bloom. Flesh greenish yellow, rather firm, rich, sugary, and very high-flavored ; separates from the stone, which Purple Gage. ^^ ^^'^^ ^^^ compressed. Pipens rather late, and will hang on the tree — shrivelling a little, but not cracking — all the month of September. Very good. Keagle's Gage. Another of the seedlings raised by C. Beagles, Schenec- tady, N. Y., from seed of the Washington. Tree vigorous, upright. Branches smooth. Fruit medium, nearly globular. Suture broad and shal- low. Apex sunken. Skin gi-eenish yellow, with splashes of darker green, and covered with a bloom. Stalk medium in length and thickness. Cavity large. Flesh greenish yellow, juicy, sweet, slightly vinous ; separates from the stone. Very good. Last of August. THE PLUM. 617 Reagle's Gage. Red Gage. E,ED Gage. An American Plum, of delicious flavor, very hardy, and a prodigious bearer. It is a seedling raised from the Green Gage by the elder Wm. Prince, of the Flushing Nurseries, in 1790. It grows very vigorously, and is distinguished, when young, by its deep green crimped foliage. Branches dark reddish, smooth. Fruit about as large as the Green Gage, but more oval, regularly formed. Skin brownish or brick red, with little bloom. Stalk rather slender, set in a narrow cavity. Flesh greenish amber, very juicy, melting, sugary, and luscious. It parts freely from the stone, which is small. Best. JVIiddle of August. KoYALE DE Tours. Eoyal Tours. A French variety, received from several sources, but they do not agree, neither do the authorities ; some say a freestone, and others a cling. Branches always quite downy. Fruit large, roundish, but marked with a large and deep suture, extending quite half round, and enlarged on one side. At the apex is a small, white, depressed point. Skin lively red in the shade, deep violet in the sun, with many minute golden dots, and coated with a thick blue bloom. Stalk half to three-fourths of an inch long, stout, set in a narrow cavity. 618 THE PLUM. Plesh greenish, rather firm, with a rich, high-flavored, abun« dant juice. Good to very good. Middle of August. Boyale de Tours. Koyale Hative. RoYALE Hative. Early Royal Marian. An early Plum, of French origin. Tree vigorous, with stout, short branches. Branches very downy. Fruit of medium size, roundish, a little wider towards the stalk. Skin light purple, dotted (and faintly streaked) with brownish yellow, and covered with a blue bloom. Stalk half an inch long, stout, inserted with little or no depression. Flesh yellow amber, with rich, high flavor, and parts from the stone (adhering slightly till ripe). Very good. Early August. Saint Catherine. Among the fine old varieties of late Plums the St. CatLe- rine is one of the most celebrated. In France it is raised in large quantities, in some districts making the most delicate kind of prunes. It is also much esteemed for preserving, and is of excellent quality for the dessert. Branches smooth, upright, rather slender. Fruit of medium size, obovate, narrowing considerably towards the stalk, and having a strongly marked suture on one side. Stalk three-fourths of an inch or more long, very slender, inserted in a slight cavity. Skin very pale yellow, overspread with thin white bloom, and occasionally becoming THE PLUM. 619 a little reddish on the sunny side. Flesh yellow, juicy, rather firm, and adheres partially to the stone. In flavor it is sprightly, rich, and perfumed. Very good. Middle to last of September. Baint Catherine. Schenectady Catherine. Schenectady Catherine. Origin, Schenectady, N. Y. Tree vigorous, very produc- tive. Branches smooth, grayish. Fruit medium, roundish oval. Suture shallow on one side. Skin reddish purple, covered with a thin blue bloom. Stalk of medium length, slender, set in a small cavity. Flesh greenish yellow, very juicy, sugary, and rich ; separates freely from the stone. Very good. First of September. Smith's Orleans. Violet Perdrigon, incorrectly. Red Magnum Bonum of some. Smith's Orleans, the largest and finest of this class of Plums, is a native variety raised from the old Orleans by Mr. Smith, of Gowanus, Long Island. It is one of the most vig- orous of all plum-trees, making straight, glossy, reddish pur- ple shoots, with dark green crimped leaves. Yery produc- tive. Bearing branches smooth, or nearly so. Fruit large, often of the largest size, oval, rather widest towards the stalk, a little in-egular, with a strongly marked suture on one side. Stalk quite small and slender, little more than half an inch long, inserted in a deep narrow cavi- 620 THE PLUM. ty. Skin reddish purple, covered with a deep blue bloom, riesh deep yellow, a little firm, very juicy, with a brisk, rich, vinous flavor (not sweet and cloying), and adheres to the stone. Good to very good. 20th to the last of August. Smithes Orleans. Transparent Gage. Reine Claude Diaphane. Diaphane Laflfay. Transparent Gage. Prune Diaphane Laffay. Reiae Claude Transparent. Diaphane. A French variety, evi- dently from seeds of the Green Gage, raised by M. Laifay, of Paris. Tree vig- orous, with long, stout, and smooth branches. Fruit rather large, round- ish inclining to oblate. Su- ture shallow, ending at apex, which is large and quite deep. Skin pale yellow, of- ten much shaded with light bright red where exposed, and covered with a thin whitish bloom. Stalk short and quite stout, inserted in THE PLUM. 621 a medium or rather large cavity. Flesh deep yellow, juicy, sugary, rich, and luscious, adheres to the stone, which is small, roundish, and quite thick. Ripens the middle of Sep- tember. Washington. Bolmar. Bolmer's Washington. Parker's Mammoth, Bolmer. Franklin. Washington Jaune. New Washington. Irving's Bohnar. Philippe I. Jackson. The "Washington, although not equal to the Green Gage and two or three others in high flavor, yet its great size, its beauty, and the vigor and hardiness of tie tree, are qualities which have brought this noble fruit into notice everywhere. The parent tree gi-ew originally on De- lancey's farm, on the east side of the Bowery, New York, but, being grafted with another sort, escaped notice until a sucker from it, planted by Mr. Bolmer, a merchant in Chatham Street, came into bearing about the year 1818, and attracted universal atten- tion by the remarkable beauty and size of the fruit. In 1821 this sort was first sent to the Hor- ticultural Society of Lon- don, by the late Dr. Ho- sack. The Washington has remarkably large, broad, and glossy foliage, is a strong grower, and forms a handsome round head. Wood light brown, downy. Fruit of the largest size, roundish oval, with an obscure suture, except near the stalk. Skin dull yellow, with faint marblings of green ; but when well ripened, deep yellow, with a pale crimson blush or dots. Stalk scarcely three-fourths of an inch long, a little downy, set in a shallow, wide hollow. Flesh yellow, firm, very sweet and luscious, separating freely from the stone. Good to very good. Middle to the last of August. Washington, 622 THE PLUM. Yellow Egg. White Magnum Bonum. Askew' s Golden Egg. Egg Plum. WMte Egg. Magnum Bonum. Yellow Magnum Bonum* White Mogul. Wentworth. White Imperial White HoUand. Dame Aubert. Dame Aubert blanche. Dame Aubert jaune. Imperiale blanche. Grosse Luisante. Prune d'Inde blanc. The White Magnum Bonuin, or Egg Plum, as it is almost universally known here, is a very popular fruit, chiefly on account of its large and splendid appearance, and a slight acidity, which ren- ders it admirably fitted for making showy sweatmeats or preserves. When it is raised in a fine warm sit- uation, and is fully ma- tured, it is pretty well flavored, but ordinarily it is considered coarse, and as belonging to the kitchen and not to the dessert. Branches smooth, long. Fruit of the largest size, measuring six inches in its longest circumference, oval, narrowing a good deal to both ends. Su- ture well marked. Stalk about an inch long, stout, inserted without cavity in a folded border. Skin yel- low, with numerous white dots, covered with thin white bloom ; when fully ripe, of a deep gold color. Elesh yellow, adhering closely to the stone, rather acid until very ripe, when it becomes sweet, though of only second-rate flavor. Stem long, and pointed at both ends. A pretty good bearer, though apt, in light soils, to drop from the tree before matured. Middle of August. Yellow Egg. * There is really no practical difference between the White and the Yellow Magnum Bonum. The fruit is precisely similar in appearance and quality, though the growth of the two trees may not fully agree. THE POMEGRANATE. 623 ORNAMENTAL VAEIETIES. There are few varieties of Plums which are considered purely ornamental. One, however, is a remarkable exception to this, as it is scarcely exceeded in beauty in the month of May by any other flowery shrub — we mean the Double- Flowering Sloe. It is a large shrub, only 10 or 12 feet high, with quite slender shoots and leaves, but it is thickly sprinkled, every spring, with the prettiest little double white blossoms about as large as a sixpence, resembling the Lady Banks Roses. It is one of the greatest favorites of the Chinese and Japanese — those flower-loving people. The Common English Sloe, or Blackthorn {Prunns spino- sa), is rather an ornamental tree in shrubbery plantations. The branches are more thorny than those of the common Damson, and the fruit is nearly round, quite black, but cov- ered with a thick blue bloom. In the spring this low tree is a perfect cloud of white blossoms. The Double-blossomed Plum has large and handsome double white flowers. Except in strong soils, however, they are apt to degenerate and become single, and are, indeed, al- ways inferior in eflfect to the Double Sloe. CHAPTER XXIX. THE pomegranate. Punica granatvm, L. ; Oranatacea, of Botanists. Grenadier^ of the French ; Oranatenbaum^ German ; Mdagrano, Italian; Granado, Spanish. This unique fruit, the most singularly beautiful one that ever appears at the dessert, is a native of China and the South of Europe. It grows and bears very readily in this covmtry, as far north as Maryland and the Ohio River, though the fruit does not always mature well north of Caro- lina, except in sheltered places. It is even hardy enough to stand the winter here, and will bear very good fruit if trained as an espalier and protected in winter. The fruit is as large as an apple. Its skin is hard and leathery, of a yellowish orange color, with a rich red cheek. It is crowned in a peculiar manner with the large calyx, which remains and increases iii size after the flower has fallen. 624 THE POMEGRANATE. There is a pretty bit of mythological history told by Rapin, the French poet, respecting this fruit. Bacchus once be- guiled a lovely Scythian girl, whose head had been previously turned by the diviners having prophesied that she would some day wear a crown, and who, therefore, lent a willing ear to his suit. The fickle god, however, not long after abandoned her, when she soon died of grief. Touched at last, he metamor- phosed her into a pomegranate-tree, and placed on the sum- mit of its fruit the crown (calyx) which he had denied to his mistress while living. The fruit of the common Pomegranate is acid, but the cul- tivated variety bears fruit of very agreeable, sweet flavor. The interior of the fruit consists of seeds enveloped in pulp, much like those of the gooseberry, but arranged in compart- ments, and of the size and color of red currants. Medicinally, it is cooling and much esteemed, like the orange, in fevers and inflammatory disorders. The tree is of low growth, from twelve to twenty feet, with numerous slender, twiggy branches, and is very ornamental in garden scenery, either when clad with its fine scarlet flow- ers or decked with fruit, which hangs and grows all summer, and does not ripen till pretty late in the season. It is well worthy of a choice sheltered place at the Korth, on a wall or espalier rail, where it can be slightly protected with mats or straw in winter ; and it deserves to be much more popular than it now is in every Southern garden. If raised in large quantities there, it would become a valuable fruit for sending to the northern cities, as it is now constantly sent from the South of Euro})e to Paris and London. Hedges are very often made of it near Genoa and Nice. Prop^^gation and Culture. This tree is readily propa- gated by cuttings, layers, suckers, or seeds. When by seeds, they should be sown directly after they ripen, otherwise they seldom vegetate. Any good rich garden soil answers well for the Pomegranate ; and, as it produces little excess of wood, it needs little more in the way of pruning than an occasional thinning out of any old or decaying branches. Varieties. There are several varieties. The finest, viz. : — 1. The Sweet- Fruited Pomegranate {Grenadier a FrvAt Doux\ with sweet and juicy pulp. 2. The Subacid Fruited Pomegranate ; the most com- mon variety cultivated in gardens. 3. The Wild or Acid-Fruited Pomegranate, with a sharp, acid flavor, which makes an excellent syrup. Besides these, there are several double-flowering varieties of the Pomegranate, which are very beautiful, but bear no fruit. They are also rather more tender than the fruit-bear- THE QUINCE. 625 ing ones. The finest are the Double Red Pomegranate, with large and very splendid scarlet blossoms, and the DouBi,E White Pomegranate, with flowers nearly white. There are also the rarer varieties, the Yellow Flowered and the Variegated Flowered Pomegranate, seldom seen here, except in choice green-house collections. CHAPTER XXX. THE QUINCE. Cydonia vulgaris^ Dec. ; Rosacece^ of Botanists. Coignassie?', of the French ; Quittenbaum, German ; Kivepeer^ Dutch ; Cotogno^ Italian ; and MembriUo, Spanish. The Quince is a well-known hardy, deciduous tree, of small size, crooked branches, and spreading, bushy head. It is indigenous to Germany and the South of Europe ; and it appears first to have attracted notice in the city of Cydon, in Crete or Candia, whence its botanical name, Cydonia. The fruit is of a fine golden yellow, and more nearly resem- bles that of the orange than any other. It was even more highly esteemed by the Greeks and Romans, for preserving, than by us. " Quinces," says Columella, " not only yield pleasure, but health." The Quince seldom grows higher than fifteen feet, and is usually rather a shrub than a tree. Its large white and pale pink blossoms, which ap])ear rather later than those of other fruit-trees, are quite ornamental ; and the tree, properly grown, is very ornamental when laden in October and No- vember with its ripe golden fruit. Uses. — The Quince is, in all its varieties, unfit for eating raw. It , is, however, much esteemed when cooked. For preserving it is everywhere valued, and an excellent marma- lade is also made from it. Stewed, it is very frequently used to communicate additional flavor and piquancy to apple-taits, pies, or other pastry. In England, wine is frequently made from the fruit by adding sugar and watet- , as in other fruit wines ; and it is a popular notion there that it has a most beneficial eflfect upon asthmatic patients. Dried Quinces are excellent. In this country large plantations are sometimes made of the Quince ; and as it is in good soil a plentiful bearer, it is considered one of the most valuable market fruits. Tho 40 626 THE QUINCE. Apple Quince is the most productive and salable; but as the Pear Quince ripens and can be sent to market much later, it frequently is the most profitable. The Angers is also a pro- fitable market sort, producing abundantly, and keeping equally as well as the Pear-shaped. Propagation. — The Quince is easily propagated fromseed, layers, or cuttings. From seeds the Quince is somewhat liable to vary in its seedlings, sometimes proving the apple- shaped and sometimes the pear-shaped variety. Cuttings prepared in the autumn, heeled-in, and protected during win- ter, and planted in a shaded situation early in the spring, root very easily, and this is perhaps the simplest and best way of continuing a good variety. Another way is to bud upon free-growing sorts, as that of the Angers. Quince stocks are extensively used in engrafting or budding the pear, when it is wished to render that tree dwarf in its habit. * Soil and Culture. — The Quince grows naturally in rather moist soil, by the side of rivulets and streams of water. Hence it is a common idea that it should always be planted in some damp, neglected part of the garden, where it usually receives little care, and the fruit is often knotty and inferior. This practice is a very erroneous one. No tree is more benefited by manuring than the quince. In a rich, mellow, deep soil, even if quite dry, it grows with thrice its usual vigor, and bears abundant crops of large and fair fruit. It should therefore be planted in a deep and good soil, kept in constant cultivation, and it should have a top-dressing of manure every season when fair and abundant crops are desired. As to pruning or other care, it requires very little indeed — an occasional thinning out of crowding or decayed branches being quite sufficient. Thinning the fruit when there is an overcrop improves the size of the remainder. Twelve feet apart is a suitable distance at which to plant this tree. The Quince, like the apple, is occasionally subject to tho attacks of the borer and a few other insects, which a little care will prevent or destroy. For their habits, we refer tho reader to the Apple. VARIETIES. Angers. This is the variety most generally used for stocks on which to bud the pear. It is only within a few years that its value as a fruit has been known. The tree is one of the most THE QUINCE. 627 thrifty growing, and an abundant bearer. It does not cook quite as tender as the apple, but will keep much longer. In form it is much like the apple, but the flesh is a little harsher and more acid. Apple-shaped Quince. Orange Quince. This is the most popular variety in this country. It bears large roundish fruit, shaped much like the apple, which stews quite tender, and is of very excellent flavor. It also bears most abundant crops. Leaves oval. There are several inferior varieties of the Apple Quince. The true one bears fruit of the size of the largest apple, fair and smooth, and a fine golden color. Pear-shaped Quince. Oblong Quince. The Pear-shaped Quince is drier and of firmer texture than the foregoing. It is rather tough when stewed or cooked, the flesh is less lively in color, and it is therefore much less esteemed than the apple-shaped variety. The fruit is of medium size, oblong, taj^ering to the stalk, and shaped much like a pear. The skin is yellow. The leaves are oblong ovate. It ripens about a fortnight later than the apple- shaped, and may be preserved in a raw state considerably longer. *o^ Portugal Quince. The Portugal Quince is rather superior to all others, in quality, as it is less harsh, stews much better, and is alto- gether of milder flavor, though not fit for eating raw. For marmalade and baking it is much esteemed, as its flesh turns a fine purple or deep crimson when cooked. The leaf of the Portugal Quince is larger and broader than that of the common quince, and the groAvth of the tree is stronger. The fruit is of the largest size, oblong ovate, obtuse. The skin is in color not so deep an orange as that of the other sorts. The Portugal Quince is unfortunately a shy bearer, which is the reason why it has never been so generally cultivated as the Apple Quince. 628 the quince. Rea's Seedling. Van Slyke. A new seedling, raised by Joseph Rea, Coxsackie, Greene Co., N. Y. It is a superb fruit, averaging one-third larger than the apple or orange quince, of the same form and color, fair and handsome, and equally as good, and by some pre- ferred to the apple quince for culinary purposes. Tree healthy, a thrifty grower, and moderately productive — an acquisition. Ornamental Varieties. — There are two or three ornamental varieties of the Quince, which are natives of China and Japan, and are now among the most common and attractive of our garden shrubs. They are the following : — Chinese Quince. We have had this pretty shrub in our garden for several years, where it flowers abundantly, but has as yet produced no fruit. The leaves are oval, somewhat like those of the common Quince, but with a shining surface. The flowers are rosy red, rather small, with a delicate violet odor, and have a very pretty effect in the month of May, though much less showy than those of the Japan Quince. The fruit is described as large, egg-shaped, with a green skin and a hard dry flesh, not of any value for eating. The leaves assume a beautiful shade of red in autumn. • Japan Quince. Cydonia Japonica. Pyrus Japonica. The Japan Quince is a low thorny shrub, with small dark green leaves. It is the most brilliant object in the shrubbery during the month of April, the branches being clothed with numerous clusters of blossoms, shaped like those of the Quince, but rather larger, and of the brightest scarlet. The fruit which occasionally succeeds these flowers is dark green, very hard, and having a peculiar and not unpleasant smell. It is entirely useless. The White, or Blush Japan Quince {C. Jap. fi. albo), resembles the foregoing, except that the flowers are white and pale pink, resembling those of the common apple-tree. THE RASPBERRY. 629 CHAPTER XXXI. THE RASPBERRY. Ruhus IdcEUS, 4 ; Bosacece, of Botanists, Frambaisier, of the French; Himbeerstrauch, German; Franiboos, Dutch ; Bono ideo, Italian ; and Frambueso, Spanish. The Raspberry is a low deciduous shrub, which in several forms is common in the woods of both Europe and America. The large-fruited varieties most esteemed in our gardens have all originated from the long cultivated Huhus Idceus, or Mount Ida bramble, which appears first to have been intro- duced into the gardens of the South of Europe from Mount Ida. It is now quite naturalized in some parts of this coun- try. Besides this, we have in the woods the common black raspberry, or thimbleberry {Huhus occidentalism L.), and the red raspberry (.Rubus strigosus, Michx.), with very good fruit. The name raspberry (Haspo, Italian), is probably from the rasping roughness of prickly wood. The term raspis is still used in Scotland. Uses. — The raspberry is held in general estimation, not only as one of the most refreshing and agreeable subacid fruits for the dessert, but it is employed by almost every family in making preserves, jams, ices, sauces, tarts, and jel- lies ; and on a larger scale by confectioners for making syrups, by distillers for making raspberry brandy, raspberry vinegar, e Clion 577 De Jersey 535 De Louise 535 De Melon 463 De Monsieur Le Cure 577 De Montgeron 461 De Mott 568 De Tonnes 490, 491 Deacon Dillen 494 Dean's 581 Dearborn's Sanding 488 Dearborn's Seedling. . . .488, 489 Dechantsbii'ne 581 Defays 498 Dclovault 444 D'Estcrkman'a 471 De Nonne 458 Des Nonnes 458 Des Trois Tours 463 D siree Cornells 489, 490 PAGE Diel 463 DieCs ButterUme 463 Dillen 463 DiUen d'Hiv&r 463 Dix 491, 492 Doyenne 581 Doyenne d'Alfay 498 Doyenne d'Alen9on 496 Doyenne d'Automne 500 Doyenne Benoist 450 Doyenne blanc 581 Doyenne Boussock 495, 496 Doyenne Boussouck 500 Doyenne Boussouck Nouvelle . 495 Doyenne de Bnixdles 479 Doyenne du Cornice 499, 500 Doyenne Crotte. 569 Doyenne Defais 498 Doyenne d'fite 497, 498 Doyenne Galeux 500, 569 Doyenne Oris 500 Doyenne Oris dHiv&r Nou- veau 496 Doyenne d'Hiver d'Ale7i^on... 496 Doyenne d'Uiver Nouveau. . . 496 Doyenne Jlovey 526 Doyenne de Juillet 497 Doyenne Marbre 496 Doyenne de Merode 495 Doyenne Rouge 500 Doyenne Boux 500 Doyenne Sterkmans 471 Doyenne White 581 Doctor Corndis 489 Doctor Dillen 494 Doctor Nelis 493 Doctor Reeder 493, 494 Dr. Udales Warden 553 Dorothee Ray ale 463 Double Philippe 495 Doyen Dillen 494, 495 Driver 519 Dry Tm-en 463 Du Bouchet 442 Du Cur'i 577 Du Mas 447 DuPradd 577 Du Seigneur 512 Du Tonneau 553 Due de BourdeauK 447 Due de Brabant 501, 502 Due d' Orleans 543 Duchesse d'Ang-ouleme. .502, 503 Duchesse de Berry. 504 Duchesse de Beny d'Ete 504 Duchesse de Berry d'Hiver. . . 553 INDEX. 673 PAGH Duc7ie»se de Berry de Nantes. 504 Duchesse de Bourdeaux 505 Duchesse d'Orleans 505, 506 Early ChaumonteUe 539 Eastern Belle 507 Edmonds 508 Edvyige 581 Elkaheth Van Mom 540 Ellis 509 Emile d'Heyst 510, 511 Emile de BocJvois 447 Ejdne Dumas 447 Epine de Limoges 447 £pine de RocJwir 447 £pine de Rochedwurt 447 Eshleman 525 Esperen 512 Esperin^s Herrenbime 51 2 Etourneau 582 False SprecieiD 548 Faux Bolivar 553 Faux Spredew 548 Favori Musque 442 Flemish Beauty 511, 512 Fondante d'Automme. . .512, 513 Fondante de Bois 511 Fondante de Chameuse 501 Fondante de Maubege 512 Footers Seckel 513, 514 Fo^ircroy 463 Fulton. 514, 515 Gardner 581 Garner 581 General Taylor 515, 516 General Todleben 516 General Totleben 516, 517 Genesee 569 German Baker 553 Giffart 465 Glou-morceau 517, 518 Glou Morceau de Cambron. . . 517 Glout Morctau 517 GlotLX Morceaux 517 Golden Beurre of Bilboa. . . . 519 Goodale 520 GoodaWs Seedling 520 Got Luc de Cambron 518 Goulu Morceau 517 Goidue Morceau de Cham- bran 517 Gracioli d' Hirer 463 Gray Butter Pear 500 Gray Deans 500 29 PAGK Gray Doyenne 500 GresiUier 512 Gros Dillen '. 463 Gros fin or long d* River 553 Grosse Allongee 577 Grosse de Bruxelles 553 Grosse Dame Jeanne 553 Grosse DorotJiee 463 Grosse Marie 543 Grune Magdalena 539 Grune Sommer Magdalena . . . 539 Guernsey 569 GuiUaume de Nassau 463 Hadley 532 Hannas 522 Hanners' 521, 523 Hardempont 517 Hardenpont d^Hiwr 517 Ht-lene Gregoire 523 Henkel 523, 524 Henkel d'' Hiver 573 His Poiteau 560 Homewood 515 Hooper's Bilboa 519 Hosenschenck 524, 525 HosenscJienck 525 Hovey 525, 526 Howell 526, 527 Huntington 527 Huron 566 Huyshe's Prince Consort 528 Imperatrice 511 Jamin 501 Jewess 532 Jdimont 497 Jolivet 497 Joliemont 497 Jones 529 Jones's Seedling 529 Josephine de Malines 530 J