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THE 
 
 NEW AMERICAN ORCHARDIST; 
 
 OR, AN ACCOUNT OF 
 
 THE MOST VALUABLE VARIETIES 
 
 OF 
 
 OF ALL CLLMATES, 
 
 ADAPTED TO CULTIVATION IN THE UNITED STATES 5 
 
 WITH THEIR 
 HISTORY, MODES OF CULTURE, MANAGEMENT, USES, &c. 
 
 WITH AN APPENDIX, 
 
 05 
 
 VEGETABLES, 
 
 ORNAMENTAL TREES, SHRUBS, AND FLOWERS, 
 
 THE AGRICULTURAL RESOURCES OF AMERICA, 
 AND ON SILK, 6LC. 
 
 BY WILLIAM KENRICK. 
 
 Scveuth Edition, Enlarged and Improved > 
 
 WITH A SUPPLEMENT. 
 
 BOSTON: 
 OTIS, BROADERS, AND COMPANY. 
 
 1844, 
 
63355 
 
 Entered according to Act of Congress, in tlie year 1841, 
 
 By William Kknrick, 
 In the Clerk's Office of the District Court of Massachusetts. 
 
 Transfer 
 Engineers School Uby» 
 JuPe29,1931 
 

 TO THE 
 
 HON. JOHN LOWELL, LL. D 
 
 Sir, 
 
 I AM happy in being enabled to inscribe this 
 work to a gentleman whose name is so intimately 
 associated with all the great improvements connected 
 with Agriculture and Horticulture, during more than 
 a quarter of a century. The many valuable produc- 
 tions — the donations from Mr. Knight, and from 
 other sources — by you so extensively disseminated ; 
 your disinterested and distinguished zeal to encour- 
 age and enlighten in all useful pursuits, and especially 
 those to which this work is principally devoted, are 
 not only highly appreciated by contemporaries, but 
 posterity will know and acknowledge their value. 
 
 Please to accept this dedication, not only as an 
 acknowledgment of the many favors received, but as 
 an expression of my high estimation of your manifold 
 and successful efforts in all that concerns the best 
 interests of our country. 
 
 With the highest respect and esteem, 
 Your obedient servant, 
 
 WILLIAM KENRICK. 
 
ADVERTISEMENT 
 
 TO THE SEVENTH EDITION. 
 
 The present edition of this work has been revised 
 with very particular attention and care ; all the latest 
 and most eminent writers of Europe, which have come 
 to hand, having been diligently consulted, and the 
 experience of the most intelligent of our own country. 
 In this edition, many important improvements will be 
 found, and many additions, particularly in regard to 
 fruits. The list of these, although so complete in the 
 former editions, is yet, in this, greatly improved ; and 
 especially in those fine new kinds which have been 
 so lately proved by Mr. Thompson and others, at 
 the Garden of the London Horticultural Society at 
 Chiswick, and elsewhere in England, and in France ; 
 or more latterly approved with us. During visits of 
 the author to those countries in the autumn of 1840, 
 and years 1841-2, much information was collected by 
 him from first-rate sources, from oral and other com- 
 munications, which will be found in the following 
 pages. In this, the seventh edition, other information, 
 equally new, and not less important, will be found, to 
 the period of this still later date. 
 
 NoNANTUM Hill, January^ 1844. 
 
 N. B. Throughout this work, a star is prefixed to 
 those fruits only of whose excellence we are fully 
 satisfied, either by proof, or by the most ample and 
 satisfactory testimony. 
 
TABLE OF CONTENTS 
 
 Page. 
 
 Dedication 3 
 
 Advertisement 5 
 
 Acknowledgments to Authorities, Correspondents, &c 9 
 
 List of Authors whose Works are either quoted or referred to. . . .9 
 
 Introduction 13 
 
 Section I. Climate 16 
 
 II. Modern or Landscape Gardens 21 
 
 III. Utility of Fruits 23 
 
 IV. New Varieties of Fruits — Modes in which they 
 
 are produced — Decline of the Old Varieties ... .25 
 
 V. Of the Growth of Trees and Plants 34 
 
 VI. Transplanting 35 
 
 VII. Propagation 36 
 
 VIII. Inoculating 37 
 
 IX. Grafting 39 
 
 X. Fruitfulness 41 
 
 XL Pruning 45 
 
 XIL Noxious Insects 52 
 
 Apple 58 
 
 Pear 115 
 
 Old Pears 117 
 
 New Pears 130 
 
 Quince 174 
 
 Peach 177 
 
 Nectarine 206 
 
 Almond 210 
 
 Apricot 212 
 
 Plum 216 
 
 Cherry 231 
 
 Mulberry 212 
 
 Vine 213 
 
8 TABLE OF CONTENTS. "" 
 
 Page. 
 Currant 2gg 
 
 Gooseberry , 268 
 
 Raspberry 293 
 
 Salal Berry 294 
 
 Persimmon 295 
 
 Straavberry 296 
 
 Lime Plant 308 
 
 Melon 308 
 
 Blackberry 312 
 
 Berberry 313 
 
 Cranberry 313 
 
 Cranberry Viburnum .314 
 
 Elder 315 
 
 Medlar _.316 
 
 Mountain Ash 316 
 
 Shepardia. . , 317 
 
 Nuts — Walnuts, Chestnuts, Filberts, &c. &c 317 
 
 Southern Fruits. 
 
 Fig 323 
 
 Olive 329 ^ 
 
 Orange Tribe 341 to 346 
 
 Pine-Apple 346 
 
 Plantain and Banana 348 
 
 Many other species of Southern Fruits 323 to 355 
 
 APPENDIX, containing as follows — 
 
 Vegetables 356 to 377 
 
 Ornamental Forest Trees and Shrubs 377 to 396 
 
 Ornamental Flowers 396 to 400 
 
 Notes on the Agricultural Resources of America, Culture of 
 
 Silk, &c 401 
 
 Insects 427 
 
 On Fences, Hedges, &c 429 
 
 On Deep Tillage 430 
 
 Glossary 431 
 
 Index 433 
 
 Index to the Appendix 445 
 
 Select and recommended List of Fruits 448 
 
 Supplement and Supplementary Index 449 
 
^ ACKNOWLi^)GMENTS TO AUTHORITIES, 
 CORRESPONDENTS, &c. 
 
 The descriptions of the fruits contained in the following pages 
 are drawn from much personal observation, and from the most 
 authentic testimonies and authorities, and from those alone on whon? 
 we m!iy with confidence implicitly rely. Although most of them 
 are already in our country, and have been already proved, yet 
 many of them are neic, and of very recent introduction, 
 r To the more common or proper names, I have in many cases 
 annexed the botanical or descriptive names of the species or va- 
 rieties ; this being the only one and universal name, by which they 
 are alike known in every part of civilized America and of Europe. 
 I have also, to avoid confusion in the nomenclature, endeavored 
 geiierally to preserve, unaltered, the original or proper names, in the 
 language of their own native country. These will serve in a meas- 
 ure to identify, and also to indicate the country and the climate to 
 which they properly belong. 
 
 My obligations to the late Mr. Lowell I have elsewhere acknowl- 
 edged, — and my obligations to Gen. Dearborn, the first President 
 of the Massachusetts Horticultural Society. I am also under very 
 particular obligations to Mr. Manning, of Salem, for the many de- 
 scriptions he has afforded me. All those articles marked R. M. are 
 described on his authority, and are such as he has proved them to 
 be in our climate. I have availed also of the valuable communi- 
 cations of Messrs. Downer, of Dorchester ; Buel, of Albany ; S. 
 G. Perkins, of Boston; of Col. Carr, of Barlram's Botanic Garden, 
 near Philadelphia, I am also particularly indebted to the great in- 
 telligence and researches of Mr. Robert Thompson, of the Garden 
 of the London Horticultural Society, and to Messrs. Ronald, Lee, 
 Forrest, and other distinguished and intelligent cultivators in his 
 vicinity ; MM. Dalbret, Jamin, Vilmorin, Margat, and Lusette, and 
 other intelligent individuals in or near Paris; M. Emilien De Wael, 
 of Antwerp, in Belgium, to Col. Marshal P. Wilder, President of 
 the Massachusetts Horticultural Society; and also to those very 
 numerous individuals of our own country whom I have elsewhere 
 named. 
 
 LIST OF AUTHORS AND WORKS QUOTED 
 OR REFERRED TO 
 
 Adlum. — Memoir on the Cultivation of the Vine in America, 
 and the best Mode of making Wine, by John Adlum. 12mo. Wash- 
 ington, 1828. 
 
 Annales d'Horticulture. — Annales de la Soci6t6 d'Horticul* 
 ture de Paris. A valuable publication, in monthly numbers. 8vo 
 
10 LIST OF AUTHORS, ETC. 
 
 Barnet. — Description of the great Collection of Strawberries at 
 Chiswick, in Vol. vi. Hort. Trans., by James Barnet, occupying 80 
 pages quarto. 
 
 Bon Jard. — Le Bon Jardinier, edited by M. Poiteau and M. 
 Vilmorin, for the year 1841. Paris. A work of over 1000 pages, 
 annually published in that city for nearly a hundred years. 
 
 Bosc. — Louis Auguste Guillaume Bosc, F. L. S. H. S.; author 
 of many articles in Nouveau Cours Complet d'Agriculture, and 
 other works. 
 
 CoBBETT. — American Gardener, by Wm. Cobbett, a celebrated 
 political writer. 
 
 CoxE. — View of the Cultivation of Fruit Trees, &c., in the 
 United States of America, &c., by William Coxe,Esq. 8vo. Phil- 
 adelphia, 1817. 
 
 De Candolle. — L. A. de Candolle, author of several articles 
 in Nouveau Cours Complet d'Agriculture, a celebrated writer on 
 Botany, &c. 
 
 Mr. Cobb. — Jonathan H. Cobb, Esq., of Dedham, Mass., author 
 of an excellent Manual on the Mulberry and Culture of Silk, pub- 
 lished by order of the Legislature of Massachusetts, and also by 
 order of Congress. 
 
 D'Albret. — Cours Theorique et Pratique de la Taille des Arbres 
 Fruitiers, par D'Albret. 3d edition, Paris, 1840. 
 
 DoM. Ency. — Domestic Encyclopedia, by A. F. M. Willich, M. 
 D. Edition of Dr. James Mease, 5 vols. 8vo. Philadelphia, 1803. 
 
 DuH. O. DuH. — Traite des Arbres Fruitiers, par Henri Lewis 
 Duhamel de Monceau. 2 vols. 4to. Paris, 1768. 
 
 N. DuH. — Nouveau Duhamel, ou Traite des Arbres Fruitiers, 
 Nouvelle edition, augmentee, &c., formerly conducted by Dr. Lois- 
 leur Deslongchamps ; now still continued by MM. Poiteau and 
 Turpin ; several vols, folio, with colored plates. Paris. 
 
 Ed. Enc. — Edinburgh EncyclopaBdia, American edition, by Dr. 
 Brewster. The article on Horticulture, to which this principally 
 refers, was drawn up by Patrick Neill, Esq. 
 
 Fes. Amer. Gard. — New American Gardener, containing Prac- 
 tical Directions on the Culture of Fruits and Vegetables, &c., by 
 Thomas G. Fessenden, Editor of the New England Farmer. 
 
 Forsyth. — Treatise on the Culture and Management of Fruit 
 Trees, &c., by William Forsyth, Esq. Seventh edition, 8vo. Lon- 
 don, 1824. 
 
 Count de Hazzi, Counsellor of State of Munich, author of 
 " Complete Instructions for the Plantation and Management of Mul- 
 berry Trees, and the Rearing of Silk-Worms." Transmitted by 
 him, through Dr. Mease, to Congress. A professed disciple of the 
 Comte Dandolo and M. Bonafous. 
 
 Hooker. — Pomona Londinensis, containing Representations of 
 the best Fruits cultivated in British Gardens, by William Hooker, 
 Esq., F. L. S. H. S. 4to., with colored plates. 
 
 HoRT. See. Cat. — Catalogue of the Fruits cultivated in the 
 
LIST OF AUTHORS, ETC. 11 
 
 Garden of the Horticultural Society of London, at Chiswick 8vo. 
 1826. Also, the Descriptive Catalogue of 1831, which is ascribed 
 to Mr. Robert Thompson. 
 
 HoRT. Trans. — Transactions of the Horticultural Society of 
 London. 4to. 8 vols. 
 
 Mag. Hort. — The Magazine of Horticulture, Botany, and all use- 
 ful Discoveries and Improvements in Rural Affairs, by C. M. Hovey. 
 A highly useful monthly work, published at Boston. 
 
 Jamin. — Catalogue raisonnc des Arbres Fruitiers of M. Jean St. 
 Laurent de Jamin, Paris, 1833; and Manuscripts of 1841, from same 
 source. 
 
 Mr. Knight. — Thomas Andrew Knight, Esq., F. R. S. L. S., &c., 
 late the President of the London Horticultural Society, and the 
 autl^r of nearly a hundred articles in the London Hort. Trans., 
 &c. &c., and author of several works on Rural Economy. 
 
 LiNDLEY. — A Guide to the Orchard and Kitchen Garden, or an 
 Account of the most valuable Fruits and Vegetables cultivated in 
 Great Britain ; with Calendars of the Work required in the Orchard 
 and Kitchen Garden, during every Month in the Year; by George 
 Lindley, C. M. H. S. London, 1831. 
 
 Loudon. — Encyclopaedia of Gardening, &c., by John C. Loudon, 
 F. L. S. H. S., &c. London, 8vo. 1825. A work of 1233 condensed 
 pages, and several hundred engravings. 
 
 Loud. Gard. Mag. — The Gardener's Magazine, by the same 
 author. A most superior work, in periodical numbers. 
 
 Michaux. — The North American Sylva, or a Description of the 
 Forest Trees, &c., with 156 colored engravings, by F. Andre Mi- 
 chaux. 2 vols. 8vo. Paris, 1819. 
 
 Miller. — The Gardener's and Botanist's Dictionary, &c., by 
 Philip Miller, F. R. S. 2 vols, folio. Revised by Professor Martyn. 
 London, 1819. 
 
 Neill.— Patrick Neill, Esq., A. M. F. L. S., author of the article 
 on Horticulture in the Edinburgh Encyclopedia, of the " Horticul- 
 tural Tour," and other works; Secretary of the Caledonian Horti- 
 cultural Society, «&-c 
 
 Nouv. CouRs Complex d'Agri.. Cours Complet. — Nouveau 
 Cours Complet d'Agriculture, &c., ou Dictionnaire raisonne et uni 
 versel d'Agriculture, by the members of the Section of Agriculture 
 of the Institute of France, viz. MM. Thouin, Parmentier, Tessier 
 Huzard, Silvestre, Bosc, Chassiron, Chaptal, Lacroix, De Perthius, 
 Yvart, De Candolle, Du Tour, Du Chesne, Feburier, De Brebisson' 
 and Rosier, (R.) 16 vols. 8vo. Paris, 1823. 
 
 Chev. Parmentier. — The Chevalier Joseph Parmentier, of Eng- 
 hein; description of various new fruits in Hort. Trans. 
 
 Dr. Pascalis. — The Silk Culturist, &-c., published in numbers, 
 by Dr. Felix Pascalis. New York. Also author of '' Practical 
 Directions on the Culture of the Mulberry and of Silk," &c. 
 
 Phillips. — Pomarium Britannicum : an Historical and Botanical 
 
12 LIST OP AUTHORS, ETC. 
 
 Account of Fruits known in Great Britain; by Henry Phillips, 
 F. H. S., &c. 8vo. London, 1823. 
 
 PoiTEAU. — A. Poiteau, one of the conductors of the Bon Jardin- 
 ier and the New Duhamel ; and author of many of the articles in 
 Annales d'Horticulture, &c. 
 
 Pom. Mag. — Pomological Magazine, or Figures and Descriptions 
 of the most important Varieties of Fruit cultivated in Great Britain. 
 3 vols. 8vo. London. A late work. 
 
 Pyrus Malus Brent. — Pyrus Malus Brentfordiensis, or a con- 
 cise Description of selected Apples, by Hugh Ronalds, F. H. S., &c., 
 with colored engravings. 
 
 QciNTiNiE. — The Complete Gardener, or Directions for cultiva- 
 ting of Fruit Gardens and Kitchen Gardens ; with divers Reflections 
 on several Parts of Husbandry. In 6 books. By the famous M. de 
 la Quintinie. Made English by John Evelyn, Esq. 1693. 
 
 J. Rivers, Jr. — Descriptive Catalogue of Fruits, &c. ; also va- 
 rious articles on fruits in Loudon's Magazine. 
 
 Rosier. — Cours Complet d' Agriculture, theorique, practique, 
 economique, &c., ou Dictionnaire universel d'Agriculture, &c. 15 
 vols. 4to. Paris, 1801. 
 
 Speechly. — William Speechly; a Treatise on the Culture of the 
 Vine, &c. 8vo. 
 
 Dr. Thacher, author of the American Orchardist, and various 
 other valuable works, on history, medicine, &c. &c. 
 
 Thompson. — Robert Thompson, of the London Horticultural 
 Society's Garden at Chiswick ; distinguished alike for his accuracy, 
 intelligence, and research. Much of what is most valuable in the 
 Pom. Mag. is ascribed to him. Also the undoubted author of the de- 
 scriptive Cat. Lond. Hort. Soc. for 1831. 
 
 Thouin. — Monographic de Greffes, ou Description technique 
 de diverses Sortes de Greffes, employees pour la Multiplication des 
 Veg6taux, par la Chevalier de Andre Tliouin, Professor, &c. in the 
 University of Paris. Paris, &c. Folio, with plates. 
 
 Van Mons. — Dr. Jean Baptiste Van Mons. Catalogue des Arbres 
 Fruitiers, &c. Louvaine, 1823. Also, Pomographie Belgique Mo- 
 derne. 4to., with plates. This work is still in progress, and but a 
 small part of it has been received from him. These are in the Library 
 of the Massachusetts Horticultural Society. 
 
 Dr. V^illich. — All thus designated refer to the Domestic Ency- 
 clopsedia: these were drawn from the works of 1. L. Christ, a cler- 
 gyman of Kronburg, near Frankfort on the Maine. 
 
 Catalogue of the Fruits cultivated in the Garden of the Horti- 
 cultural Society of London. Third edition. 1842. By Mr. Robert 
 Thompson, superintendent of that department in that most re- 
 nowned establishment; these descriptions being, many of them, 
 new and invaluable, and his authority transcendent. 
 
INTRODUCTION. 
 
 Horticulture is the most ancient employment ordained 
 by the Creator for 'nan. Its utility ana importance have 
 been the pleasing theme of the enlightened in all suc- 
 cessive generations. To the rich — to the poor — its re- 
 sources alike afford subsistence, or a pleasing occupation. 
 
 Horticulture is an art coeval with man's Creation and of 
 earth ; the Almighty himself having planted the first gar- 
 den in Eden, wherein he caused to grow every tree that 
 is pleasant to sight or good for food. Adam was placed 
 therein, *' to dress the garden and to keep it " — an occupa- 
 tion most of all calculated to promote happiness, to insure 
 contentment, longevity, and purity of life. 
 
 Agriculture is a sister art, and more intimately associ- 
 ated with the pastoral life, with the raising of herds and 
 of flocks; of the cereal grains; of the substantial food and 
 attire of men ; of the attire of ships and their freight : by 
 its aid most of all the human family are both clothed and 
 fed. Agriculture is another and kindred science, and with 
 horticulture nearly allied, but of a less ancient date. 
 
 A life in the country is, above all others, preeminently 
 calculated to inspire the mind with exalted ideas of that 
 divine character, and Almighty power, whose glorious 
 works are far above all human thought, and mortal praise; 
 — how far above the lifeless emblems, aid mortal glories 
 which surround an earthly throne! " Consider the lilies 
 of the field, how they grow; they toil not, neither do they 
 spin, and yet I say unto you, that even Solomon in all his 
 glory was not arrayed like one of these." Thus spake the 
 Savior, and glorious Shepherd. In the representations of 
 Paradise, or the happy abodes, Nature's works, transcend- 
 ent and alone, have found conspicuous place, blooming 
 eternal, — flowers of fairest hues, trees yielding fragrant 
 odors, or fruits, or cooling shade. 
 
 It is to be regretted that a very considerable proportion 
 2 
 
14 NEW AMERICAN ORCHABDIST. 
 
 of our population seem destined to pass their whoJe live® 
 shut up in cities ; excluded, in a njeasure, from' view of all 
 natural scenes, and forms, and objects, even from light } 
 in whose dark abodes dwell commingled both good and bad, 
 God formed the country, Cain first contrived the city,, 
 where felons dwell oblivious, where rest secure ; to fear 
 and shame, to hope and kindred dead ; — where fiends find 
 refuge, for whom the solitude of the country and the tran- 
 scendent beauties of creation have no charms. It is equally 
 to be regretted that so many of the rich, who, from their 
 abundant resources, are always enabled to reside where 
 they choose, should prefer the imprisoned atmosphere of 
 cities, with all its accompaniments, to the pure and salu- 
 brious air of the country; — its delightful prospect of 
 mountain, or wide-spread plain, — of hill or fertile valley, 
 or river, — its crystal fountains and water-brooks, and 
 woods reechoing harmonious sounds^ — its solitudes and 
 rocks ; anon those hills and dales, those plains and forests 
 clad in snow, and floods of radiant light, and glorious 
 sunshine, the eternal and ever-varying displays of nature, 
 which the rural life affords. 
 
 A science whose pursuits are alike so conducive to the 
 health of the body and of the mind — so calculated to 
 render mankind useful, virtuous, and happy -^ has never 
 wanted advocates. It has found them with the best and 
 most enlightened of all ages — with every friend to his 
 country and the human race. In our own country, the 
 progress of horticulture has been commensurate only with 
 the untiring zeal and successful efforts of a Lowell, a 
 Buel, a Fessenden, and others, to enlighten and encourage, 
 many of whom have recently gone down to their graves ; 
 but their names will long be cherished in grateful remem- 
 brance. Eminently distinguished also for their zeal, a 
 host in numbers, and renowned in intellect, still live. We 
 hail its wonderful progress. Success to those numerous 
 and powerful societies which have so lately arisen in our 
 Ir.nd to its aid, and in the equal aid of agriculture ! 
 
 First of all in rank and deeds of fame, the Horticultural 
 Society of Massachusetts deserves of me distinguished 
 notice. To the unwearied researches and enlightened 
 zeal of its first president. General Dearborn, I am greatly 
 indebted for much valuable information, which I have to 
 him accredited in the following pages. In pomological 
 investigation and researches, no man in America has 
 done so much as the late Mr. Robert Manning ; to him, 
 
€LiMATE, 1-5 
 
 also, in common with our whole country, I am particularly 
 indebted ; also to those numerous individuals whom I have 
 elsewhere named. 
 
 England, by the exertions of her most intelligent and 
 influential men, and by her societies, particularly that of 
 London, has, confessedly, done a great deal for the ad- 
 vancement of the science ; and no man in England has 
 probably done more in its aid than the late Thomas An- 
 drew Knight, Esq,, lately the distinguished president of 
 the London Horticultural Society, with the exception only 
 of Mr. Loudon, who, for the extent and usefulness of his 
 writings on this and other subjects, may be deemed one of 
 the most remarkable men of the age. In profound horti- 
 cultural researches, who more distinguished than Professor 
 Lindley and Mr. Thompson, in this decisive day 1 
 
 To the descriptions of the fruits of the divers climes, 
 which are adapted to the various sections of our country, 
 from the north to the south, and bordering on the tropics, 
 I have added the useful vegetable plants, and the trees and 
 plants of ornament. Also, I have added a select list of 
 fruits, or a recommended list, of a limited number, of 
 those kinds only, which, having been already tried and ap- 
 proved in our climate, can be especially recommended. 
 To many of these I have prefixed an asterisk, or star. But 
 as many of the new kinds, of the highest character, have 
 never as yet borne fruit in our country, and are therefore 
 excluded, it must appear evident that this list will, from 
 time to time, require a revision, — The select — the very 
 best possible list, and such alone as we should most of all 
 be desirous of offering the public — cannot be formed until 
 all those new and excellent kinds, which this extraordinary 
 a^e has produced in Belgium, are put to trial in our cli- 
 mate. Their names, their numbers, and their excellence, 
 xionstitute a host, in aJl probability far greater than all that 
 the former ages had ever produced. For their introduc- 
 tion to our own country, much is due to the individual en- 
 terprise of our own citizens, to Dr. Van Mons, of Belgium, 
 and much also to the distinguished liberality of Mr 
 Knight, and the London Horticultural Society. 
 
 Section L — Climate. 
 
 The territory of the United States comprehends the 
 vast middle section of North America, and is principally 
 
16 NEW AMERICAN ORCHARDIST. 
 
 included in the best part, or southern half section of the 
 temperate zone, with a climate one of the most favored, 
 and a soil the most desirable, on earth. It extends from 
 the Gulf of Mexico, and the confines of the equatorial 
 regions, and the Lat. of 24°, to the Lat. of 48° and the 
 British possessions on the side of the Atlantic. South- 
 west is Mexico ; and on the west, and looking towards 
 Asia, it is bounded by the shores of the Pacific Ocean ; 
 and on the north by the Lat. of 54° and the possessions 
 of Russia. 
 
 The climate oC the Atlantic States has been generally 
 characterized as variable and inconstant. These sudden 
 changes are caused, in a great measure, by the conflicting 
 winds, which blow alternately from the opposite points — 
 the sources of extreme heat and of excessive cold. Those^ 
 especially, fram the south-east and south, bring, alternately, 
 clouds charged with sultry vapors, or storms of rain, or 
 the fiery particles and intense heat which they have inhaled 
 in the equinoctial regions. While the winds from the 
 north-west, coming, as they do, over a vast extent of territory, 
 and from the regions of eternal ice and snow, they bring 
 down with them, at certain seasons, a degree of cold the 
 most piercing and intense. These adverse winds bring by 
 turns, and often by sudden changes, the heat of the tropi- 
 cal, or the extreme cold atmosphere of the polar, regions. 
 
 The climate of our country, in regard to its capacity and 
 vegetable productions, is not to be estimated by the meas- 
 ure of its distance from the equator, nor by the average 
 temperature of the winter, or even that of the year ; but 
 rather by the mean heat af tlw summer, and its duration^ 
 For while the average temperature, or heat of the year, is 
 g\ iater at Rome and at Marseilles than at Cambridge, 
 Mass., the average heat of the summer months may he nearly 
 equal, since the mean of the greatest heat at Camb-ridge 
 exceeds that of Rome by 11°, and that of Marseilles by 
 8°, the mean of our greatest summer heat being 97° ; 
 though 100° and over, in some summers, is not with us 
 uncommon. 
 
 From the average of the observations which have been 
 made in 20 cities on the continent of Europe, the climate 
 of America has been compared. And the proportion of 
 rain which annually falls is two fifths greater with us than 
 with them, or as 50 inches to 30. Yet our rainy days are 
 annually from a fourth to a third less in number, than with 
 
CLIMATE. 17 
 
 them, or as 85 or 90 days of rain with us to 122 days with 
 them ; the rain with us descending in profuse showers, 
 and often in torrents, with tremendous lightning and thun- 
 der ; while, on the other hand, the number of our days 
 of sunshine, in the year, is double that of the 20 cities df 
 Europe, or as 130 bright days with us to 64 with them. 
 In this respect our climate is doubly blessed, in our serene 
 skies, and our more perpetual and brilliant sunshine. 
 
 The climate of a country is variously modified by its 
 proximity and situation in regard to mountains and to the 
 ocean. The temperature of the climate on our extensive 
 Atlantic coast, differs considerably from those parts of 
 Europe and of Africa which lie in corresponding latitudes. 
 In like manner, the climate of our country will be found 
 continually varying as we advance longitudinally from its 
 eastern to its western shores. 
 
 It has also been observed, that, within the temperate 
 zones, the western coasts of continents and large islands 
 are found to possess a higher mean temperature than the 
 eastern coasts. Our climate, on the shores of the Atlantic, 
 must, therefore, correspond nearly with that of the east- 
 ern coasts of China, Japan, and Chinese Tartary, and the 
 islands on their coasts. And the climate of our country 
 which bounds on the Pacific, may correspond nearly with 
 that of Europe on the coasts of the Atlantic, in the corre- 
 sponding latitudes. 
 
 The geographical position of our own country and of 
 China are alike, each having its own vast ocean on the cast, 
 China possesses a peculiar country, a parallel only to our 
 own in all its divers latitudes and various climes, in all its 
 vicissitudes and extremes of heat and cold. The French 
 missionaries, who had resided previously in America, had 
 borne testimony to this striking similitude and important 
 fact, at a very early day. All productions, therefore, which 
 flourish in that country, must flourish equally well in ovec^ 
 own. Our prevailing winds, during three fourths of the year, 
 are from the west, and are dry and salubrious ; they always 
 bring fair weather and bright, sunny days. These winds of 
 the middle latitudes, which extend quite across the Atlantic, 
 are the counter currents of those eternal winds called '' trade 
 winds," which, following the course of the sun, blow so con- 
 tinually at all seasons, and in the contrary direction within 
 the tropics. In Europe, this peculiarly favorable position is 
 reversed, and the prevailing or westerly winds, blowing, as 
 
18 NEW AMERICAN ORCHARDIST. 
 
 they do, directly from the ocean, they carry from thence 
 tempestuous storms of rain, with clouds of aqueous vapors, 
 which dissolve the snows of winter and obscure the sun. 
 
 It has been observed that those countries possess a more 
 equal temperature during all the seasons, 2oMch have an 
 ocean on the north. Such, precisely, is the position of a 
 considerable portion of the whole of Western Europe. 
 In their passage over the ocean, the cold northern winds 
 become modified, but a very considerable portion of mois- 
 ture is also imbibed, imparting to those countries a cold 
 and chilly atmosphere ; both winter and summer, during 
 a considerable portion of the year, the sun's bright rays, 
 with their soul-reviving influence, are not seen. With us, 
 those northerly winds bring clear and fine skies, and a dry, 
 pure atmosphere, like those more invariable winds from the 
 west. But during winter those &ame no'rtherly winds bring 
 down from high northern regions, and other climes, an at- 
 mosphere at tknes the most intensely cold : no moisture 
 comes with them, to dissolve the snows of winter — those 
 snows which serve as a covering and as a protection to vege- 
 tatiori and to the frozen earth, until a late period in the sea- 
 son ; it is from this cause that with us the destructive vernal 
 frosts are not known, or are of but very rare occurrence. 
 Immured in our winters so intensely cold, and so fortu- 
 nately prolonged, vegetation slumbers profoundly secure, 
 nor awakes till the danger is past. 
 
 Elevation above the level of the ocean has the same ef- 
 fect in lowering the mean temperature, as an increase of 
 latitude. Mons. de Candolle has ascertained, by experi- 
 ments on some mountains in France, that the elevation of 
 ISO or 200 yards affects the mean temperature in the 
 same proportion as a degree of latitude to the north, on that 
 same meridian, and in a similar proportion for any in- 
 crease of height. 
 
 The growth of trees and plants, in rich, moist soils, and 
 in warm and protected situations, is not only unusually 
 rapid, but is also prolonged to a very late period in autumn, 
 or until suddenly arrested by frost; and the immature 
 wood of a forced growth, being tender, is the more liable 
 to be killed by early frosts and by winter. 
 
 On the other hand, those trees and plants which grow on 
 dry and stony or sandy soils, and on the open plains, and 
 on the hills which are most of all exposed to cold winds, 
 the wood completely matures in due season ; and such 
 
CLIMATE. 19 
 
 trees are found to suffer least of all from early and de- 
 structive frosts, and from winter. 
 
 Delicate trees and plants, the natives of southern climes, 
 become more hardy, and more capable of supporting the 
 northern winters, by being planted on the north sides of 
 buildings, and in their shade. Their growth being thus 
 modified, the exposure to the most intense degree of cold, 
 in such situations, is more than compensated by the pro- 
 tection which is thus afforded to the plants during winter, 
 from the pernicious and far more destructive rays of the sun. 
 
 More delicate shrubs or plants may be protected by 
 being surrounded by a thin covering of straw. They may 
 also be protected by a few inches of litter placed around 
 their trunks, and over their roots. Moss from the mead- 
 ows, or evergreen boughs, being more incorruptible, are to 
 be preferred for delicate plants. For it has been lately 
 announced, as an important fact, that the destruction of 
 delicate plants, which is sometimes occasioned by winter, 
 is caused by the alternate freezing and thawing of the 
 earth at its surface ; that death commences at the surface^ 
 which this protection will prevent. 
 
 Those selections of fruits — those select lists, which the 
 late eminent English writers so highly recommend — were 
 evidently never designed ^br ns ; but as peculiarly adapted 
 to other climes, and to high northern latitudes, and to that 
 country for which alone these celebrated works were prin- 
 cipally designed ; since beneath our serene and cloudless 
 skies, and a sun more powerful and intense in its heat, 
 many of them appear, on trial, to have lost that high repu- 
 tation, which they could only have acquired in a northern 
 country, with a clouded and humid atmosphere ; and, with 
 some few eminent exceptions, they will not compare with 
 those natives of our own climate, or with those of other 
 climates equally favored with us; while, on the other 
 hand, the finest selections, during two centuries, from the 
 innumerable native orchards of America, and the finest 
 fruits from Italy, seem to have shared in that climate a 
 most disastrous fate. 
 
 These remarks will serve to show the manifest impro- 
 priety of adopting without reflection, and without a trial, 
 those select lists of fruits, which, from necessity, alone, are 
 formed on exclusive principles, and as the best adapted to 
 another and a foreign country, and another climate, and 
 with 00 reference whatever to a '^aate like ours. 
 
20 NEW AMERICAN ORCHARDIST. 
 
 The finest fruits of the tropics, when cultivated in coun- 
 tries remote from the equator, lose their good quality and 
 sweetness. In the climate of England, we are assured, 
 from undisputed testimony, that the finest peaches of 
 America prove '* iiwrthlcss.'^ Even those which, confess- 
 edly, travellers with us so much admire, with but two ex- 
 ceptions, prove good for nothing in their hostile climate, 
 not coming to their full maturity and excellence, even on 
 the walls to which their cultivation is confined. The 
 Pavies, particularly, are there denounced generally, while 
 in warmer countries they are preferred to all others. — 
 Fifty American kinds were contained in their garden at 
 Chiswick, at the time their account was written. [Sec 
 Pom. Mag. No. 54; also, Cat. Lon. Hor. Sac. for 1826.] 
 
 Some others of the finest fruits of America, and of Italy, 
 seem also in that country to have shared a like disastrous 
 fate; and the Poimne Finale, or Mela Carla, which, in 
 the climate of Italy, is reputed to be the finest apple in the 
 world, proves in open culture, in England, but an ordinary 
 fruit, as their writers assure us. 
 
 The reverse of this is also true ; and many fruits of the 
 north will be found to depreciate, when cultivated in a 
 warmer latitude. And the }VIiite 3Ioscoio, or Astracan, 
 which, by the celebrated M. Christ, is described as a fruit 
 so very extraordinary, " in a suitable situation and climate, 
 which is not under 4.9° of polar elevation,'' — this fruit is 
 pronounced but at mediocrity at Paris, and with us proves 
 an indifferent fruit. And many of the fruits, the natives 
 of England, and of other northern countries, and of high 
 reputation there, have proved but ordinary when brought 
 down to our own latitudes, and compared with our own 
 fruits, and those of climates equally favored with us. 
 
 The cherry tree, the pear, the apple, and many other 
 kinds, when carried within the tropics, become unproduc- 
 tive or barren, or the fruit worthless. 
 
 The olive and the vine may indeed grow within the 
 tropics ; but we are assured they produce little or no fruit, 
 except in the mountainous elevations. 
 
 The cereal varieties of grain, the annual plants and pro- 
 ductions, those most necessary to the subsistence of man, 
 have by him been acclimated from the borders of the trop- 
 ics to very high northern latitudes. 
 
 Man himself has become habituated to all climates. 
 
LANDSCAPE GARDENS. 21 
 
 The horse, the most noble of animals, and the ox, the most 
 useful, seem, under the guardianship of man, in some 
 measure, alike constituted. The horse and his rider trav- 
 erse the earth, from the burning deserts of Sahara to the 
 frozen regions of Siberia, and the boundaries of the Arctic 
 circle. 
 
 Section II. — Of Modern or Landscape Gardens. 
 
 In northern latitudes, the location of a garden should be, 
 if practicable, on the south side of a hill. Or it may be 
 screened on the cold quarters, either by hills, or by dense 
 and deep borders of evergreen and other forest trees, mter- 
 mixed with fruit trees and shrubs of ornament. Beauty 
 alone considered, an undulating surface is by all means to 
 be preferred, and water should not be wanting. 
 
 The art of Modern Gardening is to form a landscape 
 the most beautiful. Nature having drawn the outline, art 
 must accomplish the rest ; art itself being subservient, or 
 so ffu- concealed, as that all may appear the work of nature 
 alone. Walls and boundary fences should be demolished, 
 or as far as possible concealed. The ha-ha is a concealed 
 wall, constructed in the bottom of a dry ditch, and rising 
 no higher than the surface of the earth. Straight lines 
 and right-lined walks are to be avoided ; and in their stead 
 lines direct, or, by nature devious, are prefered, or the 
 gently-waving lines, which bring continual and agreeable 
 change. Striking and agreeable objects in the landscape, 
 whether near or more remote, should be brought frequently, 
 and sometimes suddenly, into open view; while unpleasant 
 objects should, from all conspicuous points, be masked 
 from the sight, by shrubbery or by trees. To the hills an 
 artificial elevation may be given by planting their summits 
 with the stateliest trees. And depth is preserved to the 
 valleys by converting them to lav/ns. Views of water, it 
 must not be forgotten, are essential to the perfect land- 
 scape. 
 
 The first garden, of which we have any account on 
 record, was planted by the Almighty — " eastward m 
 Eden," and in it, every tree that was pleasant to the eye, 
 or useful for food. Out of Eden went a river, which wa- 
 tered the garden ; and from thence it was parted into four 
 heads: — 1st. Pison, on the side of Havilah. 2d. Gihon, 
 
22 NEW AMERICAN ORCHARDIST. 
 
 on the side of Ethiopia. 3d. Hiddekel, towards Assyria. 
 4th. The Euphrates. 
 
 The modern style of gardening, in the place of the reg- 
 ular geometric forms, and the right angles, and right lines, 
 has substituted all that is more consistent with nature, and 
 with beauty. Celebrated English writers have ascribed 
 this important change in the style of gardening in Eng- 
 land, to the ideas of Lord Bacon, as original ; but especi- 
 ally to those ideas which have been more latterly promul- 
 gated by Milton and others. I finish, therefore, by se- 
 lecting the following perfect description of a gardea 
 from him : — 
 
 " Now nearer, crowns with her enclosure green, 
 
 As with a rural mound, the champain head 
 
 Of a steep wilderness, whose hairy sides 
 
 With thicket overgrown, grotesque and wild, 
 
 Access denied ; and over head upgrew 
 
 Insuperable height of lofliest shade, 
 
 Cedar, and pine, and fir, and branching palm, 
 
 A sylvan scene, and, as the ranks ascend 
 
 Shade above shade, a woody theatre 
 
 Of stateliest view. Yet higher than their tops 
 
 The verd'rous wall of Paradise upsprung ; 
 
 Which to our general sire gave prospect large" 
 
 Into his nether empire neighboring round. 
 
 And, higher than that wall, a circling row 
 
 Of goodliest trees, loaden with fairest fruit, 
 
 Blossoms and fruits at once of golden hue, 
 
 Appeared, with gay enamelled colors mixed : 
 
 On which the sun more glad impressed his beams 
 
 Than in fair evening cloud, or humid bow 
 
 When God hath showered the earth ; so lovely seemed 
 
 That landscape : " * * * * * * * 
 **«* ******* 
 
 " Southward through Eden went a river large, 
 
 Nor chang'd his course, but through the shaggy hill 
 
 Pass'd underneath ingulf 'd ; for God had thrown 
 
 That mountain as his garden mould high raised 
 
 Upon the rapid current, which, through veins 
 
 Of porous earth with kindly thirst updrawn. 
 
 Rose a fresh fountain, and with many a rill 
 
 Watered the garden : thence united iell 
 
 Down the steep glade, and met the nether flood, 
 
 Which from his darksome passage now appears. 
 
 And now, divided into four main streams, 
 
 Runs diverse, wand'ring many a famous realm 
 
 And country." * * * * 
 
 * * * * " Thus was this place 
 
 A happy rural seat of various view ; — 
 
 Groves whose rich trees wept odorous gums and balm ; 
 
UTILITY OF FRUIT FOR FOOD. 23 
 
 Others whose fruit, burnish'd with golden rind 
 Hung amiable, Hesperian fables true, 
 If true, here only, and of delicious taste. 
 Betwixt them lawns, or level downs, and flocks 
 Grazing the tender herb, were interposed, 
 Or palmy hillock ; or the flow'ry lap 
 Of some irriguous valley spread her store, 
 Flowers of all hue, and without thorn the rose. 
 Another side, umbrageous grots and caves 
 Of cool recess, o'er which the mantling vine 
 Lays forth her purple grape, and gently creeps 
 Luxuriant ; meanwhile murmuring waters fall 
 Down the slope hills, dispersed, or in a lake, 
 That to the fringed bank, with myrtle crown'd, 
 Her crystal mirror holds, unite their streams." 
 
 Section III. — Utility of Fruits for Food and 
 THE Preservation of Health. 
 
 The fruits of various countries and climes should be 
 regarded as one of the most valuable gifts which divine 
 Providence has bestowed upon man. And the cultivation 
 of those of superior kind should on all accounts be promo- 
 ted, — not merely as the source of luxury, but as a substi- 
 tute for pernicious medicine, and as a delicious, healthy, and 
 most nutritious article of food, which, habitually used, palli- 
 ?.tes thirst, thus essentially promoting the great cause of 
 temperance. " The palate," says the celebrated Mr. Knight, 
 *' which relishes fruit, is seldom pleased with strong fer- 
 mented liquors ; and as feeble causes, continually acting, 
 ultimately produce extensive effects, the supplying the 
 public with fruit at a cheap rate, would have a tendency 
 to operate favorably, both on the physical and moral 
 health of the people." 
 
 The belief is but too prevalent, that fruits produce dis- 
 eases during the months of summer and autumn, and 
 especially the dysentery. The belief is untrue ; and the 
 very reverse is certainly true, fruits being the true pre- 
 ventives of disease. I might amplify on this subject, 
 but must be brief, and will only add as proofs, and from 
 celebrated physicians, the following from the "Annales 
 d'PIorticulture," due to the researches of Gen. Dearborn and 
 the New England Farmer, where I have found them in- 
 serted. It is from the writer of another country — a 
 country celebrated for the cultivation of good fruit, and 
 alike celebrated for the remarkably temperate habits of its 
 
24 NEW AMERICAN ORCHAKDIST. 
 
 people " One of the best aliments, and the best appro- 
 priated to the different ages of life, is that which fruits afford. 
 They present to man a light nourishment, of easy digestion, 
 and produce a chyle admirably adapted to the functions 
 of the human body. ***** 
 
 " There are fruits, which, when perfectly ripe, can be 
 eaten even to excess without inconvenience, such as 
 grapes, cherries, and currants ; the other kinds never oc- 
 casion ill consequences, if they are eaten only to satisfy the 
 demands of nature. ***** 
 
 " Thoroughly ripe fruit, eaten with bread, is the most inno- 
 cent of aliments, and will even insure health and strength. 
 
 *' In traversing the territories of Germany, there is to 
 be seen near each habitation a vineyard or a garden of 
 fruit trees. The villages are surrounded with them, and 
 there are but few families who do not make use of fruits 
 during the summer, and preserve a certain quantity for 
 winter. The surplus is sold in the cities. There are to 
 be seen upon the Rhine, and other rivers of Germany, 
 boats laden with dried apples, pears, and plums." * * * 
 
 The following, from the same writer, is from a passage to 
 be found in '' Advice to People upon their Health,'' by Tissot. 
 
 " There is a pernicious prejudice, with which all are 
 too generally imbued : it is that fruits are injurious in 
 the dysentery, and that they produce and increase it. 
 There is not, perhaps, a more false prejudice. 
 
 *' Bad fruits, and those which have been imperfectly ri- 
 pened, in unfavorable seasons, may occasion colics, and 
 sometimes diarrhcea, — but never epidemic dysentery. 
 Ripe fruits of all kinds, especially in the summer, are the 
 true preservatives against this malady. The greatest in- 
 jury they can do, is in dissolving the humors, and particu- 
 larly the bile, of which they are the true solvents, and 
 occasion a diarrhoea. But even this diarrhoea is a protec- 
 tion against the dysentery. * * * * 
 
 " Whenever the dysentery has prevailed, I have eaten 
 less animal food, and more fruit, and have never had the 
 slightest attack. Several physicians have adopted the same 
 regimen. 
 
 "I have seen eleven patients in the same house; nine 
 were obedient to the directions given, and ate fruit ; they 
 recovered. The grandmother and a child she was most 
 partial to, died. She prescribed burnt wine, [burnt brandy 
 
NEW VARIETIES OF FRUITS. 25 
 
 or high wine?'] oil, powerful aromatics, and forbade the 
 use of fruit; it died. She followed the same course, and 
 met the like fate. 
 
 ''This disease was destroying a Swiss regiment, which 
 was stationed in garrison, in the southern part of France, 
 The captain purchased the grapes of several acres of vines. 
 The sick soldiers were either carried to the vineyard, or 
 were supplied with grapes from it, if they were too feeble 
 to be removed. They ate nothing else ; not another died, 
 — nor were any more attacked with the complaint after 
 they commenced eating grapes. 
 
 •' A minister was attacked with the dysentery, and the 
 medicines which were administered gave no relief; he saw 
 by accident some red currants, and had a great desire to 
 eat them ; he ate three pounds between seven o'clock in 
 the morning and nine o'clock in the evening ; he was bet- 
 ter during the day, and entirely cured the next." 
 
 I might multiply the facts and evidences from different 
 sources, and the writings of other eminent physicians; 
 but the above must suffice for this time and place. For 
 other important uses I would refer to the account of each 
 particular species, in the following pages. 
 
 In nevf countries, and in new settlements, — in places 
 remote, — in the wilderness or on the ocean, — in times of 
 privation, and in the absence of the useful fruits, the habit- 
 ual use of tobacco, of alcohol, and of strong fermented 
 liquors, has been acquired, all of which create insatiate 
 thirst. The friends of temperance, who would abolish the 
 use of these, as pernicious, must encourage the cultivation 
 of fruits, as the healthy antidote and useful substitute. 
 
 Section IV. — Observations on the new Va- 
 rieties OF Fruits. Modes by which they may 
 
 BE PRODUCED. 
 
 On the Decline of the old Varieties. 
 
 The decline of many of the most valuable old varieties 
 of fruit has been noticed by several distinguished writers 
 of different countries, both of the present and of the for- 
 mer ages; and in England, particularly, by the celebrated 
 Thomas A. Knight. In our country, and in the vicinity 
 of Boston, it has been more especially observed in regard to 
 3 
 
26 NEW AMERICAN ORCHARDIST. 
 
 the old pears ; for our best varieties of apples, and some 
 other species, are mostly native fruits, or of modern origin 
 
 Let no one suppose that the intelligent horticulturists 
 here have never been acquainted with the best of the old 
 pears, which the intelligence and industry of ages had con- 
 centrated in France. Who is not aware that, in every good 
 collection, a proportion of the very best are always sent? 
 How opposed alike to reason and to probability is the sup- 
 position, that even one of the best should have escaped! 
 They must have been here received, in the numerous and 
 ever-varying selections — in the unnumbered importations. 
 
 Rosier, in the original edition of his celebrated Dic- 
 tionary of Agriculture, which was completed in 1801, has 
 candidly informed us, that for his description of fruits he is 
 almost wholly indebted to the no less celebrated Duhamel 
 Dumonceau ; and from the whole list of pears which he has 
 described, he has recommended as their essence, for a 
 moderate collection, fifty-three trees of nineteen varieties, 
 in different proportions. These are every one of them 
 known among us ; and more than half of them^ including 
 the very best, are decidedly of the kinds long since, from 
 their defection, proscribed by those who cultivate for the 
 markets of Boston. And of the list of twelve trees, of nine 
 varieties, which he has recommended as the best of all 
 for a very small garden, three quarters of them, at least, 
 are of the kinds which have long since ceased to produce 
 perfect fruit, with those who cultivate for our markets. 
 
 We regret the circumstance, but have ceased to wonder 
 at the cause — since the same complaints of defection have 
 already reached us from other quarters — even from the 
 capital of that country, for which those celebrated works 
 were principally designed. 
 
 I shall, in the following pages, designate some of those, 
 in the class of old varieties, once the finest of all old pears, 
 whose duration we had hoped, but in vain, to perpetuate. 
 For, except in certain sections of the city, and some very 
 few solitary and highly-favored situations in the country 
 around, they have become either so uncertain in their 
 bearing — so barren — so unproductive — or so miserably 
 blighted — so mortally diseased — that they are no longer 
 to be trusted ; — they are no longer what they were once 
 with us, and what many of them are still described to be 
 by most foreign writers. 
 
NEW VARIETIES OF FRUITS. 27 
 
 The late Hon. John Lowell, who prepared the article on 
 fruits in the " iVt?^ American Gardener," has warned us 
 in that work, and in his day, to beware respecting some of 
 them. He was well known with us as first-rate authority. 
 
 In the markets of the city, which formerly abounded with 
 them, they are no longer, or but rarely, to be seen. The 
 cultivators who furnish its supplies have given up their cul- 
 tivation. Like the barren fig-tree, they have been destroyed 
 — but not without cause ; for if they had not been ac- 
 cursed, their fertility and good qualities were gone ; and 
 they were no longer fruitful, but as the sources of vexation. 
 
 The practice of renaming tiiose new or unknown varie- 
 ties, whose original names are lost, after these old kinds, is 
 objectionable, inasmuch as it is calculated to mislead, 
 and to falsify the proofs of their mortality. From some 
 fancied similitude, the barbarous names of antiquity are 
 brought down upon us, applied to existing varieties. — 
 From semblance of name alone, the Gergon, or Jargon, 
 of antiquity has reappeared : it has been reclaimed, not 
 merely as kindred, but as, in all probability, identical with 
 varieties still existing.* 
 
 According to the theory advanced by Mr. Knight and 
 others, and confirmed by their experience, the different va- 
 rieties of fruit have their periods of existence fixed by the 
 immutable laws of nature; and after a certain time, either 
 sooner or later, comes on their decline and final extinction. 
 
 I shall offer some evidence to show that the complaints 
 of defection are not confined to us alone — they have 
 reached us from other and remote quarters. Bosc, in 
 Nouv. Cours Complet, has asserted the change — that in 
 France many of the kinds have become, from some cause, 
 so altered in the short space of half a century, that it is some- 
 times diflicult to know them, even in the exact descriptions 
 and precise engravings of Duhamel ; and with regard to 
 many kinds described by Cluintinie, the case is still worse. 
 
 ** See t. 108 of the Pomological Magazine, where the authority 
 of Menage and Duchat, and of Merlet, aie brought forward to justify 
 the supposition, that the Jargonelle, asserted by ihem to be derived 
 from Jargon, anciently Gergon, in Italian Gergo, in Spanish Geri 
 cnno, — all corruptions of Grccc2im, and by the inference of Merlet the 
 Pyrujii Tare.ntlninn of Cato and Columella, the Kumldiunum Gr<E- 
 cum of Fliny, the Grccculum of Macrobius, — that all these, named 
 or described near two thousand years ago, are but one and the same ; 
 and no other than the Jargonelle of the present day. 
 
}£0 NEVv' AMERICAN ORCHARDIST. 
 
 In the markets of fruits and legumes at Paris, as the Com- 
 missaire General has informed us in his report for 1828 
 some of these same ancient, and with us once celebrated 
 kinds, are no longer cultivated, even with them. He ex- 
 presses astonishment at the cause — but the conclusion 
 seems irresistible, that with them, as with us, they are no 
 longer worthy of cultivation ; and that, out of that city, and 
 in its vicinity, the country around, these once famous 
 fruits are at this day as liable to blight, and as unworthy 
 of general cultivation, as in the neighborhood of Boston. 
 
 The following are his words, extracted from his report : 
 ** One is astonished on viewing in the markets of Paris 
 so very few melting pears. We no longer see the Sucre 
 Vert, the Sucre Musque, the Bczi de la Motfe, nor the Bczi 
 cPAiry \^Bczi cVHeri?^', very f etc Chaumontellcs, very few 
 Culotte de Suisse ; no Roy ale d'Hiver, [Royal Winter,] no 
 Virgouleuse, and, what is to be deplored, no Colmars. [Some 
 of these expressions, it seems evident from what follows, 
 were designed to be understood only in a general sense. 
 K.] These three last species sell from ten sous to two 
 francs each, (about forty cents,) and their cultivation is 
 neglected ! 
 
 "The Rousselette, so perfumed, so sought after by the 
 confectioners, and distillers, is no longer of good quality. 
 How different this Rousselette from that which they culti- 
 vate at the hamlet of Cormontreuil, at the gate of Rheims ! 
 At that place they cultivate the Rousselette almost exclusive- 
 ly, and these altogether on espaliers. These espaliers offer 
 at the end of August a sight the most rich and beautiful." 
 l^Sce Annales cV Horticidture for 1828.] 
 
 The unwearied efforts of the most distinguished culti- 
 vators of France, during the latter ages, in their attempts 
 to raise new and valuable varieties of fruits from the seed, 
 appear to have been accompanied chiefly with disaster. 
 And M. Poiteau, in one of his reports to the Horticultural 
 Society of Paris, has asserted that the result of all their 
 labor has been " absolutely nothing.^' In adverting to the 
 decline of the old French varieties of pears, in the vicinity 
 of Paris, and the necessity of a renewal, he asserts that 
 they must look elsewhere for new varieties to replace the 
 old — any where else but to their oum country. 
 
 He informs us that the celebrated Duhamel, during the 
 long course of his scientific career, planted the seeds of all 
 
NEW VARIETIES OF FRUITS. 29 
 
 the best fruits which were eaten at his table, without being 
 able to produce a single fruit worthy of cuhivation. Oth- 
 ers in that country, as the Alfroys, had, during three suc- 
 cessive generations, adopted the same course, and with no 
 better success. 
 
 Their practice had been to plant, uniformly, the seeds 
 only of the very best or ameliorated fruits, and to select 
 from these, as the subjects of their experiments, those 
 young plants only, which were furnished with large leaves, 
 and large and fine wood. M. Poiteau ascribes the disas- 
 trous results of their experiments to these combined causes, 
 and further states it as a fact recorded by several authors, 
 that the seeds of the Winter Bon Chretien always produce 
 a detestable fruit. Mr. Knight has asserted that the seed 
 of the Wild Pear, fertilized by the stamens of the blos- 
 som of an ameliorated one, will yield a better fruit than 
 the seeds of an ameliorated pear. 
 
 M. Van Mons has stated that *' the Belgians give no 
 preference to the seeds of table fruits, when they plant to 
 obtain new ameliorated kinds." Those seedlings which 
 are without thorns, and with stout loood, and large leaves, 
 are by them rejected, as these are the signs of an early or 
 inferior fruit. M. Van Mons ascribes the success of their 
 experiments in obtaining so many fruits, which are in all 
 respects so extraordinary, to the principle which they had 
 adopted in the beginning — that in proportion as a fruit 
 becomes removed from the wild state, or state of nature, 
 by repeated regeneration, or planting always the kernels 
 or stones of the last production, in that same degree wiH 
 the fruit become ameliorated, until it attains the highest 
 perfection of which a fruit is susceptible. 
 
 During the process of the amelioration, and of each suc- 
 cessive remove, the austerity, or superabundant acid, which 
 is the peculiar characteristic of the wild fruit, is dimin- 
 ished, and the saccharine matter is increased. But as a 
 certain quantity of acid is an essential ingredient in every 
 perfect fruit, it will appear self-evident that the process 
 of regeneration, when carried too far, may prove injurious, 
 and that excessive sweetness, by a short transition, degen- 
 erates into insipidity. 
 
 It is asserted by Mr. Knight, that, generally, the old va- 
 rieties of fruit begin to decay, first, in the colder latitudes; 
 and that a fruit v.'hich there begins to decay, may vet be 
 3* 
 
30 NEW AMERICAN ORCHARDIST. 
 
 successfully cultivated in a more southern climate, or, 
 what is equivalent, in the confined and warmer atmosphere 
 of cities. Those varieties, therefore, which no longer suc- 
 ceed with us, may yet continue for a while to flourish in 
 the middle regions of the Union, and especially in the in- 
 terior, beyond the limits and influence of those cold east- 
 ern breezes from the Atlantic, which, rising with the 
 diurnal appearance of the sun, visit us so regularly and 
 constantly at stated seasons. 
 
 There are some, however, who dissent from these opin- 
 ions and conclusions — opinions which the continued ex- 
 perience of the ages, present as well as past, seems only 
 the more abundantly to confirm. They do not, indeed, 
 deny the fact of the destruction, but they deny the cause, 
 in their attempts to sustain the credit of the old fruits by 
 rendering them immortal, they would ascribe their deteri- 
 oration to some supposed alteration of climate, and not of 
 ours alone, but of the climate of all those countries where 
 the same proofs of their mortality have appeared. 
 
 We await the proof s of such changes; — meanwhile, in 
 their absence, I believe all will agree, that in adopting this 
 theory, we adopt the safest course. 
 
 Mr. Kniorht and some others in England, and the Comte 
 de Coloma of Malines, have succeeded in raising some new 
 and valuable varieties of fruit from the seeds obtained by 
 hybridism or cross fertilization. In describing the princi- 
 ples and modes of practice of this art, I have had recourse 
 to Phillips, to Knight, and especially to Lindley and M. 
 Fries Morel, to all of them collectively. The same prin- 
 ciples are alike applicable to trees of ornament and to 
 flowers. But we are authorized in asserting, that this is 
 not the mode which has been so generally adopted by Dr. 
 Van Mons and others in Belgium, and that the mode by 
 which so many new and very extraordinary varieties of 
 fruits have been there produced, differs essentially from 
 this which I am now about describing. 
 
 The outer circle of the slender threads or filaments, 
 which rise around the centre of the blossom or flower, are 
 called the stamens, or males, and the central are called 
 pistillum, pointals, or females. 
 
 The stamens bear at their summit a small ball, called the 
 anther^ which contains the fertilizing powder called the 
 pollen. 
 
NEW VARIETIES OF FRUITS. 31 
 
 At the summit of the pistillum are the organs of secre- 
 tion called stigmata^ consisting of one or more intercellu- 
 lar passages leading thence to the base, where are situated 
 the cell or cells in which are placed the ovula, or the rudi- 
 ments of seeds. 
 
 The pollen, when viewed through a microscope, is found 
 to consist of extremely minute hollow balls, filled with a 
 fluid in which swim innumerable particles of an oblong or 
 spherical form, and having an apparently spontaneous mo- 
 tion. When the anther is mature, it bursts or opens with 
 an elastic force, by which its contents are dispersed, and a 
 portion of them falling on the stigma, which is of lax tissue, 
 the moving particles of pollen descend through the tissue 
 of the style, by routes specially destined by nature, into 
 the cells where the ovula are placed, and these, being 
 thus vivified, are converted into the seeds or embryo of a 
 future plant. 
 
 The operation of hybridizing, or cross fertilization, must 
 be performed in a dry day, and before the blossom is en- 
 tirely expanded ; the most favorable moment is just before 
 the rising of the sun; the pollen, being at that time humid, 
 is closely attached to the anthers. The blossoms must be 
 carefully opened, and the anthers extracted by delicate 
 scissors, care being taken neither to wound the filaments 
 which support them, or any other part of the flower. 
 
 About nine o'clock, the blossoms being exposed to the 
 full influence of the sun, the matured pollen from another 
 variety must be carefully placed on the blossom which ii 
 is intended to fertilize, and from which the anthers have 
 been extracted ; and this operation must be repeated twice 
 or thrice during the course of the day. By shaking the 
 blossoms over a sheet of w^hite paper, the time when it is 
 perfectly mature will be ascertained. It is necessary to 
 protect the prepared blossoms from the bees and other in- 
 sects with thin muslin or gauze, which will not exclude 
 the sun or air; and it is proper also to protect them from 
 the rain and dews, till a swelling is perceived in the germ. 
 
 By screening the plants from the sun, and by frequent 
 waterings, the maturity of the pollen and the stigma may 
 be retarded. 
 
 When the process has been successful, the pollen, whic » 
 had been placed on the stigma, becomes so attached, that 
 it cannot be removed with a hair pencil ; it changes forns 
 
32 NEW AMERICAN ORCHARDISl'. 
 
 and color, and soon disappears, and the blossom will soon 
 wither and fade. But when the process has been imper- 
 fect, the reverse of all this is the case ; the pollen is easily 
 detached from the stigma, its appearance is unaltered, and 
 it remains visible with the duration of the flower, which 
 will continue for a long time. 
 
 The fertilized seeds, thus yielded, produce generally 
 flowers which resemble in color, or fruits which inherit 
 mainly the qualities of the kind which furnished the pollen ; 
 while the form of the flower, or some of the constitutional 
 qualities of the fruit, will resemble those of the plant which 
 matured the seed. 
 
 No cross fertilization can take place between plants or 
 fruits unless nearly related. None, for instance, can take 
 place between the pear, apple, or quince; or between the 
 plum, peach, or cherry, &c. 
 
 Wild plants or fruits, while growing in their native wilds, 
 are generally perpetuated from generation to generation 
 without change; but this is not the case with the hyhrirh 
 or cultivated varieties, however isolated or far removed the 
 tree may be, which produces the seeds, from any other of 
 its species. Transplanted to other soils, the change begins. 
 
 The most intelligent writers have asserted, and it now 
 appears to be admitted as an indisputable fact, that the ori- 
 ginal number of varieties of the apple were very small ; and 
 that the numerous varieties, differing in size, form, and fla- 
 vor, and periods of maturity, originated from the loild apple, 
 or crab, a small and very acid fruit. The pear, from a 
 small and very austere wild fruit, has been in like manner 
 wonderfully ameliorated. Mr. Knight seems persuaded 
 that their line varieties of native English plums origina- 
 ted from, the Sloe plum, a wild and austere, small, black 
 fruit ; or, according to Mr. Neill, from the Bullacc, another 
 wild plum, very small, and acid. The gooseberry, origi- 
 nally a small, indifl*erent fruit, has, by cultivation, not only 
 highly improved in flavor, but wonderfully in size. The 
 large Dutch red and the large Dutch white currant are 
 highly productive and improved varieties. But the wJiife 
 currant, as Mr. Loudon asserts, is but a variety, produced 
 from the seeds of the 7'cd currant. 
 
 Cross fertilization may, indeed, effect important improve- 
 ments, by combining in one object those desirable qual- 
 ities, which may have been previously possessed by two 
 
NEW VARIETIES OF fllUJIS. 33 
 
 Other individuals in separate states. But it can never, of 
 itself and alone, produce or create those opposite qual- 
 ities, which had never existed hefore in any individual, but 
 are as directly opposed to all that had ever before existed^ 
 as white is to red or to black ; and we must look to other 
 causes for such important changes. 
 
 The following mode, by which the Belgians have suc- 
 ceeded in obtaining so many new and extraordinary varie- 
 ties, is from the account written by Dr. Van Mons; and 
 for this valuable article, we are indebted to the researches! 
 of General Dearborn, by whom this account was inserted 
 in Vol. VII. No. 28 of the New England Farmer. 
 
 *' The Belgians give no preference to the seeds of tablf? 
 fruits, when they plant to obtain new ameliorated kinds 
 When their plants appear, they do not, like us, found their 
 hopes upon individuals exempt from thorns, furnished with 
 large leaves, and remarkable for the size and beauty of 
 their wood ; on the contrary, they prefer the most thorny 
 subjects, provided that the thorns are long, and that tho 
 plants are furnished with many buds or eyes, placed very 
 near together. This last circumstance appears to them, 
 and with reason, to be an indication that the tree will 
 speedily produce fruit. As soon as the young individuals 
 which offer these favorable appearances, afford grafts o:: 
 buds, capable of being inoculated upon other stocks, these* 
 operations are performed — the apples on paradise, and the- 
 pears on quince stocks — to hasten their fructification. Th<! 
 first fruit is generally very bad; but the Belgians do no". 
 regard that: whatever it is, they carefully collect the seedi\ 
 and plant them; from these a second generation is pro 
 duced, which commonly shows the commencement of an 
 amelioration. As soon as the young plants of this secon i 
 generation have scions, or buds, proper for the purpose;, 
 they are transferred to other stocks, as were the preceding ; 
 the third and fourth generation are treated in the same 
 manner, and until there are finally produced ameliorated 
 fruits worthy of being propagated. M. Van Mons asserts , 
 that the peach and apricot, treated in this manner, afford 
 excellent fruit in the third generation. The apple doe^ 
 not yield superior fruit before the fourth or fifth generation. 
 The pear is slower in its amelioration; but M. Van Mon? 
 informs us, that, in the sixth generation, it no longer pro- 
 
34 NEW AMERICAN ORrHARDlST. 
 
 duces inferior, but affords excellent fruits, intermixed with 
 those of a middling quality." 
 
 Intelligent writers — those on whom we may rely — have 
 assured us, that the new and numerous class of fruits 
 which have arisen during the last forty years, is far more 
 precious and inestimable in point of quality, than all pre- 
 viously known. They refer in this more particularly to 
 pears. Trees of those already most renowned are here. 
 
 Highly satisfactory specimens of many of the new. spe- 
 cies which are described in the following pages, have been 
 seen and exhibited among us ; enough to convince us of 
 the decided excellence of at least a portion of those already 
 proved ; but many of the new, foreign, and renowned va- 
 rieties, of very recent introduction, are yet for trial. 
 
 The unwearied labors of Knight, of Van Mons, of Co- 
 loma, of Hardenpont, of Duquesne, of Nelis, of Liart, of 
 Dorlain, and others, have probably effected more during 
 the last forty years, than all that bad been previously ac- 
 complished during twenty centuries. 
 
 All these fruits are recommended as highly deserving of 
 trial in our climate. From them we must make our other 
 selections, at another day, of such kinds only as prove, on 
 trial, alike adapted to our climate, the very best in quality, 
 and the most productive. 
 
 Section V. — Of the Growth of Trees and Plants. 
 
 Modern physiologists have demonstrated, that trees and 
 plants derive their nourishment through the extreme ends, 
 and blunt, spongy points, of the minute fibres of the roots. 
 These innumerable mouths, or spongelets, absorb and 
 drink in, without discrimination, all the fluid substances 
 which conie in their way. These fluids ascend through 
 the alburnum, or sapwood,to the leaves, which are the true 
 laboratories of all plants, as well as the organs of respiration. 
 The circulation of the sap, which commences its move- 
 ment first in the branches, and last of all in the roots, is 
 produced by the attraction of the leaf-buds and leaves, 
 which are developed by the warmth of spring — their 
 transpiration requiring supplies so great and continual, 
 that some plants are stated to perspire even twice their 
 weight in twenty-four hours. The true sap, thus generated 
 
TRANSPLANTING. 35 
 
 in the leaves, and separated from the more watery particles, 
 descends through the inner bark, having now acquired new 
 powers, and being now peculiarly prepared to nourish and 
 give flavor to the fruit ; and, continuing its descent, it de- 
 posits in its course the cambium, or mucilaginous sub- 
 stance, by which new and successive layers of wood and 
 of bark are annually added to the tree ; while whatever is 
 not adapted as aliment to the peculiar wants of the plant, 
 is again returned by the roots to the earth. 
 
 Section VI. — Transplanting. 
 
 When trees are removed for the purpose of being trans- 
 planted, their roots should, if possible, be preserved fresh 
 and entire. If these precautions have been omitted, their 
 whole bodies and roots must be immersed in fresh water 
 during twenty-four hours; and their tops must be lessened 
 in proportion te the loss their roots have sustained. The 
 sources by which tkey derive the nourishment which they 
 receive from the earth being diminished, the whole sap of 
 the tree, and even its vitality, would otherwise pass off by 
 transpiration. 
 
 October and November, and immediately after the first 
 hard frosts have arrested vegetation, is esteemed the best 
 season of all for transplanting trees. The peach, the plum, 
 the cherry, and evergreen trees, do especially well when 
 planted early in autumn. But where circumstances render 
 it necessary, transplanting may be deferred till spring. 
 
 When trees are transplanted in autumn, the earth be 
 comes duly consolidated at their roots, and they are ready 
 to vegetate with the first advancement of spring. 
 
 The holes for receiving the trees, should be dug from 
 four to six feet in diameter, according to the size of the 
 trees, and eighteen inches deep ; the yellow subsoil should 
 be cast out to this depth, and replaced at bottom with rich 
 soil, intermixed with a portion of manure. The tree 
 should generally be set no deeper than it stood before, 
 otherwise the lower roots will cease to grow ; the fibres 
 should be spread horizontally, in their natural position, 
 and the soil intimately and compactly placed about their 
 roots; manure may be placed above and beneath, and 
 on every side, but ought never to be suffered to come 
 in contact with the roots, as it is liable, in this case, to 
 
36 NEW AMERICAN ORCHARDIST. 
 
 corrupt and injure them : fioish by treading the ground 
 very hard. When evergreen trees are set, it is generally 
 considered indispensable to pour at once a few gallons of 
 water around the tree previous to treading hard the earth ; 
 finish earthing, and tread hard an hour afterwards. This 
 is an excellent and safe mode with regard to any tree. 
 
 Section VIL — ^Propagation. 
 
 Most of the species of trees and ligneous plants are 
 propagated by seeds, and some may be propagated by cut- 
 tings, and all by layers. 
 
 By Seeds. — In raising trees, &c., from the seeds, it is 
 generally a good rule to plant or sow them as soon as they 
 are mature and gathered from the tree. Those seeds, how- 
 ever, which are enveloped in a pulp, must first be separated. 
 Those of the hawthorn and many other kinds, which are 
 possessed of a gummy or resinous pulp, wi-l! not vegetate 
 till the second year, unless first separated and subjected to 
 the action of frost ; or the seeds of the locust and many 
 other kinds, which are possessed of hard shells, and there- 
 fore require to be frozen beneath the soil, may be made to 
 vegetate quickly by being covered with boiling water and 
 set in a warm place ; as the seeds become swollen, they are 
 separated and planted, and fresh boiling water is poured 
 over the remainder every twenty-four liours, till all are 
 prepared. 
 
 There are many advantages attending the practice of 
 causing seeds of various kinds to germinate before being 
 planted. Such seeds rise at once in advance of the weeds, 
 and strike root downwards while the earth is yet humid, 
 and before the scorching sun has dried up the moisture, 
 thus rendering it impossible for any seeds to vegetate near 
 its surface. 
 
 Small seeds of many species may be enclosed in small 
 linen bags, or in moss or cotton, and steeped a few hours 
 in lukewarm water; these, being suspended, during night, 
 in a chimney where a fire has been kept during the day, 
 will vegetate by morning. This is an easy mode which 
 has been recommended. More slow-growing seeds, after 
 steeping a day in warm water, are to be kept for several 
 days in a lukewarm atmosphere. 
 
 Seeds steeped in a weak solution of muriate of lime, or 
 
INOCULATING. 3^ 
 
 in water containing a few drops of muriatic acid, germinate 
 still more suddenly; and I find it stated on good authority, 
 that seeds one hundred and twenty years old, which were 
 brought by Boose from the Bahamas, and had resisted every 
 ■effort to make them vegetate, were yet made to germinate by 
 steeping them in a weak solution of muriatic acid. Boyse, 
 of Prussia, has accelerated the germination of seeds by 
 wioistening with malic acid, (cider.) 
 
 When seeds are to be transported to distant climates 
 by sea, it is recommended to preserve them in new and 
 Snely-powdered charcoal-; or they may be immersed in a 
 thick solution of gum arabic, and after being dried, they 
 may be closely corked up in glass vessels. Lastly, packing 
 seeds compactly in layers of sugar, is found to be an excel- 
 lent mode of preservation. 
 
 Layers are the limbs or suckers of trees, bent down 
 without being separated from the parent tree, and covered 
 with soil ; their extreme ends only being left out : thus 
 buried, they will soon strike root, generaMy; some paitic* 
 tilar kinds of trees, however, with extreme difficulty : such 
 must be tongued — an operation which consists in cutting 
 the layer half off, below an eye, and splitting it up an inch, 
 or more; the cleft to be kept open by a small wedge, and 
 buried beneath the surface. This operation should be 
 performed in spriag^ and the plant, when Well rooted, may 
 be separated in the autumn or spring following. 
 
 CuTtiNGS, There are many kinds of trees which may 
 be raised from cuttings. Cuttings should generally be from 
 eight inches to a foot in length, and cut off at bottom 
 close below an eye, and planted in a humid soil, two thirds 
 of their length beneath the surface, and the ground trodden 
 hard. With some particular kinds, however, it is necessary 
 to square the bottom of the cutting, and to press it hard 
 down on the bottom of a pot. Other kinds must be plant- 
 ed in pure sand, and protected from the sun till rooted^ 
 They require artificial heat in the soil, and a confined at* 
 mosphere, which moderates their transpiration. 
 
 Section VIIL — Inoculating, 
 
 Inoculating is the operation of transferring any particu- 
 lar and desirable variety of tree upon the stock of an infe- 
 rior or wild variety. The operation is principally practised 
 
38 NEW AMERICAN OKCHARDISt. 
 
 on small trees, and only during the time when the sap fiows 
 freely, and chiefly during the months of August and Sep- 
 tember. 
 
 Select for the buds the ripest young twigs of the year, 
 and cut off the leaves, leaving the foot stalk entire. Having 
 selected a smooth place in the stock, make a perpendicular 
 slit downward quite through the bark, an inch or a little 
 more in length. Make a cross cut at the top of this slit, 
 quite through to the wood, a little slanting downwards ; next, 
 vyith the ivory haft of the knife, raise the bark on both 
 sides, from top to bottom, being very careful not to injure in 
 the least the cambium or sap-wood. Next, and with expe- 
 dition, proceed to take off a bud ; this is effected by entering 
 the knife balf an inch or more below the bud or eye, quite 
 through the bark, and separating the bark from the wood to 
 the same distance above the eye ; always leaving a very thin 
 slip of wood, of about one third of the length of the bud ; 
 this thin slip of wood occupies the middle section of its 
 length. The bud is to be immediately inserted in the 
 stock to the bottom of the slit, and between th« bark and 
 the wood ; and the top of the bud being squared even with 
 the cross cut, every party except the eye, is firmly bound 
 and covered with strong wet bass matting. 
 
 It is by no means a point ao very essential, whether the 
 cross cut is made at the top or bottom of the slit ; whether 
 the bud is inserted downwards or upwards ; it generally 
 succeeds equally in both cases. The mode of taking off 
 the bud with a thin slip of wood occupying the middle sec- 
 tion of its length, is called the new ov American mode ; as 
 I find it described by no European author. It is the mode 
 best adapted to a warm climate. But when the season is 
 far advanced, and the sap flows less freely, it is deemed the 
 surest mode to take out the whole of the wood^ always leav- 
 ing the root of the bud. 
 
 The string is to be taken off as soon as it begins to gir- 
 dle the tree, which is generally in about ten days. 
 
 In spring, after the frost is out of the ground, and as 
 soon as the buds begin to swell, cut off the stock a quarter 
 of an inch above the bud, sloping downwards on the 
 opposite side. 
 
 Scallop Budding is performed by cutting, from a small 
 stock, a thin, narrow scallop of wood, about an inch in 
 length; and taking from a twig a thin scallop of wood, of 
 
GRAFTING, 
 
 39 
 
 t^e same length, containing a bud ; this is instantly applied 
 and fitted perfectly at top and bottom, and on at least one 
 ©f its sides, and firmly bound with wet bass matting. This 
 mode may be practised in spring, and if it fails, a second 
 chance will be offered in July. The French are stated to 
 practise this mode on roses. 
 
 The above are the principal modes of inoculating adopt- 
 ed in practice, although Professor Thouin has described 
 no less than twenty-three distinct modes of operation. 
 
 Dr. Van Mons buds his roses in June, so that they grow 
 imd frequently blossom in the same year. He pre^pares 
 the young and unripe wood by separating the leaves, leav- 
 ing only their footstalks ; in ^fifteen days after, their buds 
 are swollen, and are now fit for insertion : the stock is cut 
 ©ff six incites above the insertion of the bud, at the time 
 t^ie operation is performed. They are bound with thin 
 strings of bass matting, previously drawn through a solu- 
 tion of alum and white soap, and dried, which renders 
 them impervious to water. 
 
 Section IX. — Grafting. 
 
 Grafting is usually performed in spring. Professor 
 Thouin has described forty modes ; but the following will 
 answer for all general purposes : — 
 
 Whip Grafting, or Splice Grafting. This mode is 
 practised principally on small stocks; and it succeeds best 
 when the scion and stock are of an equal size. 
 
 The scion, which consists of the young wood of the for- 
 mer year's growth, is cut to the length of about four inches. 
 This and the «tock are each to be cut sloping for an inch 
 or more, and tongued. Tonguing consists in cutting a slit 
 in the middle of the slope of the stock downwards, and a 
 corresponding slit in the scion upwards; both are now to 
 be nicely joined, so that one of the sides, at least, if not both, 
 shall perfectly coincide, and to be securely bound with 
 a wet bass matting string, and covering with composition, 
 or with grafting clay. As soon as the scion and stock are 
 completely united, the string is to be removed. 
 
 Cleft Grafting. This mode of grafting is usually 
 practised on stocks of from one to two inches in diameter. 
 It is thus performed. The head of the stock is carefully 
 B^wed off at a part free from knots, and the top pared 
 
40 NEW AMERICAN ORCHARDIST. 
 
 smooth ; with a thin knife split down the stock through 
 ^he centre, to the depth of about tvva iiicbes^ and insert a 
 wedge to keep it open for the reception of the scion. The 
 scion is to be prepared in the form of a wedge, with an 
 eye, if possible, in the upper part of the portion- thus formed ; 
 perfect success is the more certain when this is the case^ 
 The scion is now to be carefully inserted, so that the inneF 
 bark of the scion and of the stock may bo^h exactly meet. 
 Large stocks require two scions, one on each side ; some- 
 times four are inserted. The whole is new to be care- 
 fully covered with the composition, or grafting cliay, except 
 two or three eyes of each scion. This mode of graft ing^ 
 is equally applicable to very smajl stocks; but these^ being 
 weak, must be bound with a string G.f bass matting. 
 
 Saddle Grafting. This mode af grafting is performed 
 chiefly on very small stocks; it is much practised by 
 Mr. Knight. The upper part of the stock is prepared in 
 the form of a wettge,. by twa sloping cuts^ one on each 
 side. The scion is prepared by splitting it upwards, and 
 paring oiit the middle part of each side to a point. When 
 the stock and scion- are of equal size, the adjustment may 
 be made perfect; but if unequal,, one side at least must 
 exactly meet. The whole is secured by a string of mat- 
 ting, and covered with the composition, or clay. The 
 string, however, is to- be removed when a perfect union has 
 taken place. 
 
 Root? Grafting. This operation is often performed 
 on grape vines, just below the level of the surface, by the 
 usual mode of cleft grafting. It is also performed on por- 
 tions or pieces of root, where suitable stocks are scarce. 
 
 Side Grafting. This Eaode is sometimes practised on 
 those parts of a tree where a limb is wanting. There are 
 two ways in which it is performed. 1st. The scion is pre- 
 pared in the same manner as for splice grafting,, and the 
 bark and wood on the side of the stock is cut sloping; and,, 
 the scion being adjusted as eareliilly as possible, it is 
 bound on and covered with clay. 2d. The scion being 
 eut sloping, as in whip grafting, a cross eiiit is made in 
 the side of the tree, on the top of a perpendicular slit; 
 the bark of the tree above the cross cut is pared down 
 slanting to the wood. The bark is naw raised as in 
 inoculating, and the scion inse^ed, and baim.d fast^. and 
 covered with clay. 
 
FRUITFULNESS. 41 
 
 Grafting by Approach, This is often practised on 
 trees and shrubs which succeed with difficuUy by other 
 •modes. The tree to be grafted miist be growing very near 
 the tree which is to furnish the grafts. — The limb or 
 limbs of each tree which is to be thus united, must be 
 pared with a long, sloping cut of several inches, nearly to 
 its centre ; and the parts of each tree, thus prepared, are to 
 be brought together, and firmly secured by a bandage of 
 matting, so that the bark shall exactly meet on at least one 
 side, and covered with clay or composition. When a com- 
 plete union has taken place, the trees are separated with a 
 knife, by cutting off the scion below the junction, and 
 cutting off the stock above. 
 
 Grafting Clay is made of one third part of fresh horse 
 manure, free from litter, one third of cow manure, and one 
 third of good clay, with a small mixture of hair, well beaten, 
 and incorporated several days before using. 
 
 Grafting Cmiipositioii is made of three parts of resin, 
 three parts of bees' wax, and one part of tallow, melted to- 
 gether; when well mixed, it is poured into water and 
 worked up, like shoemaker's wax, by hand. This composi- 
 tion may be spread, while in a melted state, pretty thickly, 
 with a brush, on very strong brown paper. This paper is 
 to be cut into small strips of suitable size, and is very 
 quickly applied. In cool weather, it may be instantly 
 warmed with the breath, so as to become adhesive. 
 
 Section X. — Of Fruitfulness. 
 
 Artifcial Means hy ivhich Fruitfuhiess is induced. 
 Whatever operates in repressing the too vigorous growth 
 of the tree, by obstructing the free circulation of its sap or 
 juices, and by causing it to accumulate and become con- 
 centrated, has a tendency to render the tree fruitful. 
 
 While a tree is yet young and flexible, and exercised by 
 every moving breath of wind, its pores continue open, and 
 the sap is rapidly and uninterruptedly diffused ; its whole 
 juices are expended in the formation of leaf buds. A 
 highly-manured soil, a warm temperature and humid at- 
 mosphere, are alike unfavorable to the production of flower 
 buds, by promoting excessive vigor in the tree. But as 
 they grow older, their consistence becomes changed and 
 4* 
 
42 NEW AaMERICAN ORCHARDIST, 
 
 more inflexible ; thew bark also becomes more thick and 
 rigid, and may therefore operate by compression; and the 
 sap which before passed on uninterruptedly, is now retard- 
 ed in its progress ;^ it acGumu-lates and develops //-/^zif buds^ 
 and the tree falls into bearing. To effect tliis object by 
 artificial means, various modes have been adopted. 1st. By 
 ligatures, or ringing, or girdling ; variously termed decor- 
 tication or circumcision. 2d, By bending their branches^ 
 or by continually shortening the extremities of the young 
 and growing wood. 8d. By subjecting them to a warm 
 and dry atmosphere. Or, lastly, by a combination of each 
 and every mode, as in the case of Chinese dwarf trees, and 
 the Quenouilles of the French, 
 
 Subs. 1st, Girdling, or Decortication, Girdling, 
 decortication, ringing, or circumcision, as it is sometimes 
 variously called, consists in making two circular incisions, 
 q^uite round the limb, through the bark, at the distance 
 of about three eighths of an inch asunder, more or less, 
 according to th« size and tbriftiness of the tree; ther* 
 making a perpendicular slit, the ring of the bark is wholly 
 removed to the wood. 
 
 Ringing, or decortication, is applicable to every kind 
 of fruit tree, and to the vine. Its operation is twofold, 
 1st. In the early production and abundance of blossom 
 buds which it induces ; or, 2d. In increasing the size of 
 the fruit and hastening its maturity, aceording to the sea- 
 son in which the operation is performed. 
 
 When the design of decortication is the production of 
 blossom buds, the operation must be performed about the 
 last of Jttne, or beginning of July. But when the object 
 to be obtained is the enlargement of the fruit and its more 
 early maturity, the operation must be deferred till just at 
 the time when the tree has come in4o full leaf in the spring. 
 
 Mr. Knight, from an experience of fifty years in the prac- 
 tice, observes, that wh-en the space from which the bark is 
 taken off, is too considerable, a morbid state of early ma- 
 turity is induced, and the fruit becomes worthless. The 
 same injurious effects he has always witnessed, whenever 
 the operation has been performed upon very young or very 
 small branches ; for such become debilitated and sickly 
 Jong before the firuit can arrive at maturity. A tight liga- 
 
DEBARKING. 43 
 
 ture, applied in the preceding summer, in such cases, he 
 has found to answer all the purposes of ringing, with far 
 less injurious consequences to the tree. 
 
 Girdling, according to Mr. Knight, by causing the cur- 
 rent of the sap, while descending from the leaves through 
 the bark, to become arrested in its progress, it accumulates 
 above the decorticated place, whence it is repulsed, and 
 again carried upwards, to be expended in an increased pro- 
 duction of blossom buds and of fruit ; while the part be- 
 low, being but ill supplied with nutriment, ceases almost to 
 grow, and in consequence it operates feebly in impelling 
 the ascending current of sap through the decorticated 
 space. And the parts above, being, in consequence, less 
 abundantly supplied with moisture, the early maturity is 
 thus powerfully accelerated, as is always the case in a 
 drought, from whatever cause produced. 
 
 Mr. Knight, from his long experience, is not friendly to 
 the practice of ringing or girdling in any mode, except only 
 in those few cases, where blossoms cannot otherwise be 
 obtained, or where a single crop of very early fruit ex- 
 ceeds the value of the tree. 
 
 Decortication may be practised alternately, on portions 
 of the same tree in alternate years. 
 
 Subs. 2d. Debarking. Debarking, according to Mr. 
 Neill, is a practice first brought into notice by Sir Jolni 
 Sinclair, in 1815, in a pamphlet. It consists in paring off, 
 in winter, all the outer bark of the stem and principal 
 branches, down to the liber, or inner concentric bark. 
 The effect is, that such plants grow more vigorously, and 
 the quantity and quality of the fruit are greatly augmented, 
 
 Mr. Loudon has recorded, (Mag. Vol. vii. p. G6-2,) that 
 this operation has been declared, by one of the best prac- 
 tical men in the Netherlands, a never-failing method of 
 greatly improving the quality and size of the fruit on apple 
 and pear trees, and vines. At the winter pruning, which 
 is given there in February, he cuts off, with his common 
 hooked pruning knife, all the outer bark down to the liber, 
 of every tree above eight or ten years old; not so deeply, 
 however, with the young, as with the old trees. It is as- 
 serted by those who have witnessed, that this man's prac- 
 tice has never failed of being successful. And another, 
 who has tried it in that country, asserts, that since he had 
 
44 NEW AMERICAN ORCHARDIST. 
 
 practised it, he has always had larger and better flavored 
 fruit. This practice, says Mr. Loudon, *' is not uncommon 
 in England with apple and pear trees, and very general 
 with regard to vines under glass." 
 
 Subs. 3d. Bending the Limbs. This appears to be 
 the most simple, easy, and effectual mode of rendering 
 trees productive. When judiciously performed, its effects 
 are very extraordinary. 
 
 The effects appear to be perfectly understood by the 
 Chinese in training their dwarfs. Its effects are also ex- 
 emplified in the mode of training trees en quenouille , which 
 come into bearing earlier, and bear more abundantly. 
 
 Dwarfing is effected by inoculating fruit trees on stocks 
 of comparatively slow growth ; the circulation is in conse- 
 quence retarded, and the effect thus produced is somewhat 
 like that produced by girdling. The apple is dwarfed by 
 being inoculated on the Paradise or Doucin stock ; the 
 peach on a slow-growing plum stock ; and the pear by 
 being inoculated on the quince stock ; — a new mode of 
 dwarfing I shall presently explain ; — by means simply of 
 bending, prodigious crops are produced on the vine; [see 
 the article on the cultivation of the vine ;] also on the fig; 
 for by this mode Mr. Knight has obtained eight crops in a 
 year. [See the article on the Jig.'] The system is equally 
 applicable to every species of fruit tree. It consists in 
 bending every limb or twig, to a position below the hori- 
 zontal, while it is yet in a vigorously-growing state, gen- 
 erally the last of June ; with some kinds, which have a 
 prolonged vegetation, it may, perhaps, with more advan- 
 tage, be deferred till July, as in the case of the peach. 
 The effect produced in the first instance is a momentary 
 suspension of the growth ; the juices are concentrated, 
 and form fruit buds, for the production of fruit in the fol- 
 lowing year. 
 
 According to Mr. Neill, training the bearing shoots of 
 pear trees downwards, generally causes them to produce 
 fruit the second year, which would seldom otherwise pro- 
 duce fruit under six or seven years. And Mr. Knight 
 recommends to bend the young, luxuriant shoots of the 
 peach, instead of shortening, [as recommended in the arti- 
 cle below.] They thus produce the finest possible bearing 
 wood for the next year. 
 
PRUNi:?G= 45 
 
 Subs. 4th. Particular Modes of Pruning and 
 Training. Mr. Dalbret, superintendent of the compart- 
 ments in the Royal Gardens, devoted to the culture of 
 fruit trees and economical plants, (near Paris,) has deliv- 
 ered a course of lectures on Pruning, in the school of 
 Practical Horticulture. He has practised on his theory 
 for a number of years, and is therefore enabled to appre- 
 ciate its value. "Among the operations which are very 
 rarely practised, and which are scarcely known at a dis- 
 tance from the capital, he has insisted, with propriety, upon 
 the eradication of all useless buds, which occasion more 
 vigor in the branches destined to produce good wood and 
 fruit ; and upon the necessity of not leaving too many late- 
 ral shoots or twigs, which exhaust the tree; but few should 
 be preserved for yielding fruit each year, and the others 
 should be cut off within a half an inch of the branch, which 
 will cause fruit spurs to appear. He has also demonstrated 
 the utility of pinching or cutting off the ends of the shoots, 
 particularly of stone-fruit trees, to check the excessive 
 vigor of the main branches, and to cause the branches 
 which usually consume the sap, to yield fruit ; the opera- 
 tion consists in cutting off the yet herbaceous, or young 
 and tender shoots, when they have attained the length of 
 six or eight inches, at a half an inch, or at most an inch, 
 above the old wood ; if it is done later, the operation will 
 be injurious, instead of insuring fruit for the third year." 
 [New England Farmer, Vol. viii. This article is from 
 the researches of the Hon. H. A' S. Deay^born, and from 
 the Annales d'Horticiilture.] For some further particu- 
 lars, see Currant. Also see Peach. 
 
 During the autumn of 1840, and while at Paris, I occa- 
 sionally visited the Garden of Plants, where I saw the 
 whole system of pruning as practised by Mr. Dalbret him- 
 self The pear trees at that place are trained in perfect 
 quenouilles or pyramids, with branches quite to the 
 ground, and by the system of spur pinning. By this sys- 
 tem the tree is only suffered to advance upwards in propor- 
 tion to its growth in a lateral direction. Thus pyramidally 
 trained, a tree will retain its branches in a vigorous 
 state, quite to the ground, as all the lateral shoots receive 
 an equal benefit from the sun, and rain, and dews, and the 
 tree produces abundant crops, from the summit to the base. 
 Bv other modes of training, the lower limbs are liable to 
 
46 NEW AMERICAN ORCHARDIST. 
 
 decay and to perish. The trees which I saw thus trained, 
 at the Garden of Plants, were set in very compact 
 order, or about seven feet asunder; but Mr. Dalbret 
 prefers ten feet asunder each way, as the most suit- 
 able distance for pear trees thus trained. I found this 
 system of training and of spur pruning was perfectly un- 
 derstood by the experienced cultivators in the vicinity of 
 Paris. Mr. Dalbret has published a work on the subject. 
 Spitr Pruning, as practised on the pear and other fruit 
 trees, by experienced cultivators in the vicinity of Boston, 
 is thus performed : Near the base of the young wood of 
 the year, is always to be seen a cluster of eyes; in the 
 middle of July they cut off the twig above the eye which 
 is next above the cluster of eyes which are at the base, so 
 that only the upper eye bursts. The middle of September 
 they cut below this eye, and the next year numerous fruit 
 spurs proceed from this cluster, which will produce fruit 
 in the following year, or the year after. Vines are also 
 pruned by this mode. 
 
 Subs. 5th. Dwarfing. — Grafting and its Effects. — 
 The effect of grafting in rendering trees suddenly pro- 
 ductive is well known. This effect is produced on the 
 principles before explained. 
 
 Dwarfs are extensively used in France for almost every 
 variety of fruit tree, particularly those called Qucnouilles. 
 And they are asserted by them and the English writers to 
 be not only admirably adapted to large fruits, as they are 
 not so much exposed to high winds, but for pears, more 
 especially, they are declared to produce better fruit. A 
 new mode of dwarfing the pear has lately been introduced 
 to practice in France. The quince is inoculated on the 
 pear stock, and after this has grown a year, the pear is in- 
 oculated into the quince, an inch above the insertion of 
 the preceding year. The advantages of this mode are 
 many ; the section of the quince, being thus elevated, is 
 not so liable to the attacks of the borer as at the surface 
 of the earth. The roots of the pear and those of the 
 quince, require different soils. [See Pear and Q,uince.] 
 It is asserted that the pear should be dwarfed only for the 
 production of summer fruit. As an argument to prove 
 that the fruit of the pear thus produced cannot partake of 
 the austere quality of the quince, it is asserted that both 
 
PRUNING. 41 
 
 the quince and the pear are alike nourished from the 
 earth by the same food, in quality and substance ; the 
 leaves being exclusively the laboratory in which the juices 
 are prepared which form the fruit. Even the difference 
 in the varieties of fruit of the same species, in taste and 
 flavor, is supposed to be owing to no other cause than 
 some different and peculiar formation or property of the 
 leaf. The Chinese form their dwarfs on the most fruitful 
 limbs of bearing trees; these, when rooted, are separated, 
 and when the fruit is at maturity, being much in demand 
 in China, they bring a price in proportion to the crop 
 they bear ; especially oranges, peaches, plums, grapes, &c. 
 They even extend their practice to flowering and other 
 ornamental trees. 
 
 The following mode, as practised in China, is extracted 
 from the account of John Livingstone, Esq., of Macao. 
 See Voh IV. of the Lond. Hart. Traits. 
 
 In the spring, at the time when the trees of fruit or of 
 ornament are in blossom, they commence by selecting 
 those branches which are most loaded with blossoms, and 
 remove the bark quite round the branch, to the depth of 
 about half its diameter. This part is covered with a large 
 ball, of a composition similar to grafting clay. For large 
 branches of elm, &,c., a covering of straw or coarse cloth 
 is used; but for the orange, peach, d^c, the composition 
 is of itself sufficient. 
 
 When it has been ascertained that the roots formed are 
 sufficient to preserve the living system, — and this time va- 
 ries from six weeks to three months, according to circum- 
 stances, from the commencement of the operation, — the 
 branches are separated, and after being removed to pots, 
 their fruitfulness is preserved by cramping their growth ; 
 by confining their roots in very contracted earthen vessels ; 
 in carefully regulating and stinting their supplies of nour- 
 ishment ; in bending and contorting their limbs into many 
 fanciful shapes, and confining them thus by wires. In 
 A the province of Fo-kien, where the best dwarfs are said to 
 be formed, to entice ants to destroy the heart wood, sugar 
 is introduced into small openings made for this purpose. 
 
 Staunton, in his account of the embassy of Lord Ma- 
 cartney to that country, has stated that straw was used 
 with the clay, and a vessel of water is placed above, with 
 an aperture sufficient to allow the water to fall slowly, in 
 
48 NEW AMERICAN ORCHARDlST. 
 
 Single drops. This was the mode in some of the prov* 
 inces. 
 
 Subs. 6th. Quenouille. This term is applied by the 
 French to trees trained in a regular pyramidal form ; from 
 their resemblance to the ancient distaff, they term it en 
 quenouille. 
 
 In the Department of Maine and Loire, as we are in- 
 formed in the Annals of the Horticultural Society of Paris, 
 they train their trees en quenouille, not only of the pear and 
 apple, but of the peach, the apricot, the plum, and the 
 cherry, the vine, and other fruits. The pears for this pur- 
 pose are inoculated on the quince, and the apple on the 
 Paradise stocks. 
 
 The trees they use are principally raised at Angers, 
 where the goil is of such extraordinary fertility, that it is 
 possible to raise a tree or quenouille, with all its lateral 
 branches, in a single year from the bud. 
 
 There are some kinds of pears which do not incline to 
 throw out lateral shoots. When, therefore, the tree has 
 grown to a sufficient height for the first tier of branches, 
 they pinch off the top for their production. When the 
 vertical shoot has risen to a sufficient height for another 
 set of branches, it is pinched off again, and another tier is 
 produced. And thus the process is continued, till the 
 requisite height is attained, and the tree is completely fur- 
 nished with its branches, from the bottom to the top. 
 When the lateral shoots incline to grow too fast, these 
 must also be nipped in, that the equilibrium and perfect 
 proportion of the tree may be preserved. 
 
 This is an operation which requires much judgment and 
 experience in its application. It is observed that it always 
 causes a momentary suspension of the growth. If the 
 pinching or clipping off be too near the top, but one single 
 and vertical shoot will be produced ; if the top be shortened 
 a little lower, two branches only will put forth ; but if it be 
 shortened a little lower still, three or four lateial shoots 
 will put out just below, and a top or vertical one. 
 
 Mr. Loudon in his Magazine has described "a long row 
 of pear trees in the garden of Chiswick, trained en que* 
 nouille, or, more correctly, as regards those of Chiswick, cw 
 pi/ramide, which, with the additional feature of the points 
 of the shoots tied down, has a very fine appearance." * * 
 
^UENOUtLLE. 4^ 
 
 Representation of Quenouille Training. 
 
 '' In short, this single row of pear trees is the most inter- 
 esting feature of the garden. The shoots of the current 
 year are bent down when fully grown, and fixed in a 
 pendent position by slireds of bass. In the course of the 
 winter these shreds are removed, to admit of pruning, 
 when the shoots are found to have taken a set. In the 
 course of the summer, such as grow too vigorously are 
 again tied, the object being to check the vigor of the 
 young shoots, and, by impeding the return of the sap, to 
 cause it to expand itself in those young shoots, in the 
 formation of blossom buds." 
 
 These pear trees at Chiswick, as Mr. Lindley informs 
 us, are all inoculated on the quince; they are trained per- 
 pendicularly, with a single stem, to the height of about 
 seven feet, with tiers of branches at regular distances; 
 each being generally about eighteen inches long, and the 
 tiers from nine to twelve inches apart. * * * * If 
 the plant be strong and vigorous, it will throw out many 
 more branches than are necessary ; these must be trimmed 
 out, the best onlv being preserved ; these are to be tied 
 
50 NEW AMERICAN ORCHARDIST. 
 
 down ; and, their luxuriance being thus materially checked, 
 they are in consequence always furnished with fruit-bear- 
 ing spurs ; they are productive, and the fruit they produce 
 is far superior to that which is produced on the common 
 standard. 
 
 We are further informed, that under such management 
 quenouilies require but little room, a square of a few feet 
 each way being deemed sufficient ; their fruit, being within 
 reach, may be easily thinned to enlarge its size; it is more 
 secure against high winds, and, being near the ground, the 
 additional warmth it receives materially insures its ripening 
 in perfection. 
 
 In the autumn of 1840, being on a visit to London, I 
 saw, at the garden of the London Hort. Society, the trees 
 which had thus been trained, then in a very high state of 
 productiveness ; they still preserved, in a measure, their 
 destined form ; those shoots which inclined to grow 
 upwards at the summit of the tree, being checked or 
 shortened. The trees at that garden are usually set in 
 very compact order, their branches generally extending 
 downwards, quite to the ground. Mr. Wilmot, a very dis- 
 tinguished cultivator of fruits for the London market, 
 practises this same system, evidently as the most econom- 
 ical and profitable of any other mode. His pear trees, 
 being set in compact order, and suffered to branch low, 
 produced abundantly. So also at Mr. Kirke's establish- 
 ment, an eminent cultivator of fruits at Brompton, near 
 London, the same system, and this only, appeared to prevail ; 
 his pear and apple trees being planted but about twelve 
 feet asunder, or less, and suffered to branch quite down to 
 the ground, produced the most abundant crops. 
 
 Subs. 7th. — Fruitfulness is induced by a suitable season 
 o^ repose. — The trees and plants, the natives of the tem- 
 perate climates, require a winter, or season of rest ; they 
 awaken in the spring, refreshed by their slumbers, to new 
 life and productiveness. Such trees and plants, therefore, 
 become unfruitful within the tropics, finding no rest, nor 
 their wonted season of repose, except only in the moun- 
 tainous elevations. Yet in some tropical countries, they 
 give to their vines, hy artificial means, a suitable time of 
 rest and slumber ; and they awake to fruitfulness for a sea- 
 son. [See Vine, and its Cultivation.'] 
 
PRUNING. 51 
 
 Section XL — Pruning. 
 
 If the branches of a young tree, issuing at and above the 
 requisite height, be made, by pruning, to diverge from the 
 trunk in every direction above the horizontal, and the in- 
 terior of these be carefully kept from any interference with 
 each other for a few years, little pruning will ever after- 
 wards be necessary. 
 
 Many of my remarks in this section have reference 
 principally to orchards of the apple, the peach, and the 
 pear, cultivated as standards in our own highly-favored 
 climate, and on an extensive scale, and are not intended 
 as applicable to the admirable system of cultivating fruit 
 trees in pyramidal form, or en quenonille. 
 
 The complicated systems of the English for pruning the 
 apple, pear, peach, and plum, are not, in all respects, so 
 necessary for us ; they are, in part, adapted exclusively to 
 a cold climate. It is not necessary with us to lay open 
 and expose every part of the tree to the direct rays of the 
 sun ; the atmosphere being, in our climate, generally, of it- 
 self sufficient to ripen the fruit. 
 
 Heavy pruning is seldom necessary or advisable ; but 
 when, as in the case of grafting, or of heading down for a 
 new growth, it becomes unavoidable, it should always be 
 performed in that interval between the time the frost is 
 coming out of the ground in spring, and the opening of 
 the leaf. 
 
 A complete heading for any purpose should never be per- 
 formed in early summer, or while the tree is in the most 
 active stage of its growth. It causes a sudden stagnation 
 of the juices, and induces a sort of paralysis. And if the 
 tree does not die outright, it grows no more, or but feebly, 
 during the remainder of the season. 
 
 Yet for that moderate pruning which alone is generally 
 needful, June and July, and during the longest days of 
 summer, is the very best time ; for wounds of all kinds heal 
 admirably at this period, the wood remaining sound and 
 bright ; and even a tree debarked at this season recovers a 
 new bark immediately. 
 
 Trees ought not to be pruned in February and March, at 
 the time the frost is coming out of the ground. This is 
 the season when most trees, and particularly the vine and 
 gugar maple, bleed most copiously and injuriously. It 
 
6& NEW AMERICAN OBCHARDiST, 
 
 causes inveterate canker ; the wounds turn black, and the 
 bark, for perhaps several feet below, becomes equally black, 
 and perfectly dead, in consequence of the bleeding. 
 
 The lower side limbs of young trees in the nursery, 
 should be gradually shortened, but not suddenly close- 
 pruned; they are essential for a time to strengthen the 
 trunk, and to the upright and perfect formation of the 
 tree. 
 
 Section XII. — Noxious Insects, etc. 
 
 Subs. 1st. Aphis, Puceron, Yine Fretteu, Of 
 this genus of insects there are many varieties ; they prey 
 on the leaves of different plants. Various modes for their 
 extermination have been successfully tried. Infusions of 
 tobacco-water, or of aloes, or elder leaves, or of Cayenne 
 pepper, thrown on the leaves with a syringe, are said to be 
 effectual. Willis's syringe is the best known for this pur- 
 pose. Sulphur dusted on them Vi'ith swan-down puff has 
 been highly recommended. Lime water answers in many 
 cases, and even soap suds. Lastly, hot vinegar is a power- 
 ful application. 
 
 Subs. 2d. Borer. The borer is a destructive worm, 
 which perforates the wood of the apple and quince at the 
 surface of the earth, or a little below, where the bark is 
 tender. If the insects have once entered the tree, they 
 must be dug out, or destroyed, by introducing a sharp, flex- 
 ible wire, and the aperture must afterwards be filled with 
 clay or mortar. The eggs which produce this insect are 
 deposited from the last of April to the beginning of June. 
 To prevent their attacks and secure the trees effectually, 
 nothing more is necessary than to surround it, a little be- 
 fore the season when the eggs are deposited, either with a 
 small conical mound of unleached ashes, or clay, or mor- 
 tar, or with a wrapper of brown paper, as recommended 
 for the peach. For small trees, a solution of two pounds 
 of good potash in seven quarts of water, applied with a 
 brush, from the height of a foot quite down to the surface, 
 is a very cheap, easy, and effectual mode of preserving 
 trees from their attacks, provided the application is made 
 at the suitable season. 
 
 In some parts of New Jersey the worm is very destruc- 
 tive to the peach tree. They enter at the surface of the 
 
NOXIOUS INbECTS. 53 
 
 earth, or but a little beneath, and where the bark is tender. 
 This worm feeds on the alburnum, girdling the tree be- 
 neath the bark. Refuse tobacco has been applied around 
 the trunk of the tree with good effect. Another mode of 
 effecting the destruction of the worm is by very strong 
 brine, a small cavity being formed around the trunk at the 
 surface ; a pint of brine is poured in ; this entering the cavity 
 destroys the worm at once. Old beef brine is supposed 
 to be best. And it should be applied once in spring and 
 twice during summer. But the preventive of leached or 
 unleached ashes, as above recommended, is to be preferred. 
 Even a small conical mound of common soil, or of rubbish, 
 placed around the trunk in May, has been found an effec- 
 tual safeguard; but this mound must be levelled annually 
 in October, that the bark of the tree may harden. 
 
 Subs. 3d. Curculio. The curculio, in those parts of 
 the country where it has gained a habitancy, is the most 
 destructive of all enemies to fruit. The curculio is a 
 winged insect or beetle, which rises from its earthy bed, 
 and chrysalis state, about the time the young fruit is form- 
 ing in spring. They crawl up the trees, and, when suffi- 
 ciently numerous, they puncture, and deposit an egg in 
 every fruit, particularly those possessed of smooth skins, as 
 the apricot, nectarine, and plum. They are stated to con- 
 tinue their work of destruction till autumn; the egg thus 
 deposited, soon hatches, and produces a worm, which preys 
 on the fruit, causing it, in most cases, to fall prematurely. 
 With those fruits which I have just named, the destruction 
 is usually almost total, in those parts of the country where 
 this insect abounds. Yet it is stated as a fact by Dr. Til- 
 ton, that of two trees frequently standing so near each 
 other as to touch, the fruit of one has been destroyed, and 
 the other has escaped; so little and so reluctantly do these 
 insects incline to use their wings. After the fruit thus in- 
 jured has prematurely fallen, and gone to decay, the worms 
 descend into the earth, where they remain during the win- 
 ter, in their chrysalis state, till the warmth of spring again 
 calls them forth to renew their depredations The cherry, 
 though equally liable to their attacks, yet from the multi- 
 tude of fruits which they produce, and their early maturity, 
 usually escapes with but a partial destruction ; and the peach 
 escapes in a great measure, from the rough and woolly na- 
 
54 NEW AiVIERICAN ORCHARDIST. 
 
 ture of its skin. The apple, although equally obnoxious 
 to its attacks, frequently survives, although disfigured in its 
 form and lessened in its size. The pear, although some- 
 times attacked, yet seems to escape the best of them all. 
 
 Various modes have been recommended and practised to 
 destroy this insect, or avert its attacks. Some have recom- 
 mended kindling small and numerous fires in the orchard 
 by night, on the supposition that, like the miller, they would 
 be attracted by the light, and precipitate themselves into 
 the flames. And some have asserted that the odor of tar 
 annoys and disconcerts them, and have therefore recom- 
 mended to suspend slips of shingles to various parts of the 
 tree, which are to be frequently dipped in tar. If the 
 odor of common tar has, indeed, been found so efficacious 
 as is asserted, I would recommend that the coal tar, which 
 may be purchased at the gas works in all our principal 
 cities, be tried with the same intent. This last substance 
 has, it is asserted, an odor so lasting, and so powerful and 
 annoying, that experiments are making by gentlemen in 
 Nantucket, by covering with this substance the exposed 
 planks of their ships which sail to the Pacific, to preserve 
 them from the destruction caused by the sea worm. 
 
 It has been noticed, that trees situated in lanes and 
 extensive yards, where numerous cattle are confined, gen- 
 erally escape the attacks of the curculio. This is supposed 
 to be in part owing to the ground being trodden so hard 
 as to render it difficult for the worm to enter the earth, and 
 to the annoyance and fright to which this timid insect is 
 subjected, by the cattle rubbing against the trees. The 
 insects, according lo Dr. Tilton, in such cases of fright, 
 roll themselves into a little ball, and fall to the ground, 
 where they become liable either to be trodden to death, or 
 devoured by the farm-yard poultry as a delicious morsel. 
 Poultry of all species have been recommended as very 
 useful, from the multitudes of insects they devour, they 
 being particularly fond of the beetle tribe. 
 
 A case is mentioned by Dr. Tilton [sec Dom. Ency.] of 
 Colonel T. Forest, of Germantown, who, having a fine plum 
 tree near his pump, tied a rope from the tree to his pump 
 handle, so that the tree was gently agitated every time there 
 was occasion to pump water. The consequence was, that 
 the fruit on this tree was preserved in the greatest perfection. 
 
 Hogs are stated to be extremely useful in orchards, by 
 
NOXIOUS INSECTS. 55 
 
 devouring at once the fallen fruit and the insect which it 
 contains. And provided the hogs are sufficiently numerous 
 to devour every fallen fruit, they will shortly exterminate 
 the insects from the orchard in which they are permitted 
 to roam. 
 
 Paving the Ground. This is said to be a most effectual 
 mode of preserving fruit from the attacks of the curculio. 
 By preventing its descent into the earth, it finds no win- 
 ter habitation. The ground should first be well manured, 
 and the whole surface well paved with the common stones 
 which so often encumber the fields. The trees, in this 
 case, may be set very close. The excess of rain being 
 carried off by the pavement, and their luxuriance being 
 thus restrained, such trees must not only produce great 
 crops, but from the effect of the sun on the naked pave- 
 ment, the fruit must be of the finest quality. [Sec ichat 
 is further said under the article Vine.] 
 
 Another and ingenious mode of destroying the curculio 
 has lately been devised by my friend Dr. Joel Burnet, of 
 Southboro', Massachusetts, and in the single instance 
 only, in which he has tried the experiment, it has proved 
 completely successful. There stood in his garden a 
 young plum tree of the Prince's Imperial Gage, which was 
 filled with blossoms every year, but bore no fruit. Early 
 in spring, a hen, with an early brood of chickens, was 
 placed in a coop beneath the tree. Thus were all the 
 curculiones destroyed in the interval, soon after they arose 
 from the earth, and before they had recovered strength 
 sufficient to take to their wings or ascend the tree. 
 This plum tree, in that year, bore, in consequence, a very 
 large crop of fruit. He observed that the curculio often 
 ascended by aid of its wings. 
 
 Subs. 4th. Slug Worm. These insects sometimes 
 appear on the upper surface of the leaves, especially those 
 of the pear, in the month of July ; and sometimes they ap- 
 pear again early in autumn. They are covered with a 
 glutmous substance, and their destruction is easily effected 
 by simply sifting slacked lime over them ; dry ashes, howev- 
 er, answers equally as well. For large trees, an oblong tin 
 vessel, perforated at the bottom with numerous small holes, 
 and partly filled with lime or ashes, may be suspended by 
 a string from along, slender, and elastic pole. This, being 
 
56 NEW AMERICAN ORCHARDIST. 
 
 shaken over a tree, distributes the lime amongst the leaves, 
 and the slugs are speedily destroyed. A man may go over 
 a large tree in a few minutes. 
 
 Subs. 5th. Wasps. Mr. Bartram has recommended, 
 for the destruction of wasps, which devour and puncture the 
 grapes in vineyards, that shallow vessels, containing sugar 
 and water, or molasses and water, should be plac(;d on the 
 windward side of the vineyard. The sweet perfume at- 
 tracts them from a great distance from the leeward ; they 
 are thus destroyed, by partaking inordinately of the 
 liquid. 
 
 Mr. Knight has informed us, that the wasps disappeared 
 from his vine house, after he had surrounded it in part 
 with a hedge of the yew tree. 
 
 For the destruction of some other varieties of insects, 
 see Apple, Pear, Peach, and Plum. 
 
 Subs. 6th. The White Mealy Insect. This insect 
 is described by English writers as an insect of a most per- 
 nicious character, covering the trees and branches. Here 
 it is little known. I must refer to them for the remedies. 
 
 " Take half a peck of quick lime, half a pound of flour of 
 sulphur, and a quarter of a pound of lamp black. Mix the 
 whole together with as much boilinor water as will form the 
 ingredients into a thick paint. This composition is recom- 
 mended to be applied to the stems and limbs of apple trees 
 which are infested with the white mealy insect, having 
 previously removed the moss and loose bark by scraping 
 them off with a strong knife, or some other instrument 
 adapted to the purpose. 
 
 " In using the composition, it will be most efficacious if 
 applied in a warm state, or something more than blood 
 heat." — Lindley. 
 
 On young trees, Mr. Lindley further informs us, " vine- 
 gar will efFectualiy destroy this insect; but would be too 
 expensive to be applied when the trees are large." 
 
 Subs. 7th. The Rose Bug. These insects have of 
 late proved very destructive, by devouring the leaves, not 
 only of rose bushes, but also of the cherry tree, and various 
 other trees ; and rewards have been offered by the Massa- 
 chusetts Horticultural Society, for some easy and efTec- 
 
NOXIOUS INSECTS. 57 
 
 tual mode of preventing their ravages, and of effecting 
 their destruction. A mode has been proposed and tried, 
 which is asserted to have proved completely successful. 
 It consists in simply dredging the leaves with fine black 
 pepper, from a common pepper-box ; the application may 
 be the most effectual, if applied while the dew is on the 
 leaf. Refuse Scotch snuff, finely pulverized, it is asserted, 
 will answer the same effectual purpose. 
 
 Destruction of Insects by Lamps during Night. 
 In France the vines are sometimes infested by a moth or in- 
 sect cnWed pi/rale, which produces a caterpillar, so injurious 
 to the vines, that they often destroy the entire crop through- 
 out whole districts. The evil was considered of sufficient 
 importance to induce the government of that country to em- 
 ploy Professor Adouin, of Paris, to investigate the subject, 
 and to discover, if possible, the remedy. An account of his 
 researches for the destruction of the pyrale was published 
 in France in 1838, and republished in Loudon's Gardener's 
 Magazine. By that account, it appears that the most ef- 
 fectual method for the destruction of the moth which had 
 been discovered, was to place amongst the vines, in the night 
 time, lamps enclosed in glass, and suspended over saucers of 
 oil. The moths fly to the light from all sides, which they 
 are prevented from touching. By repeatedly striking against 
 the glass, in their vain attempts to get at the light, the 
 moths fall down, and are drowned in the oil. 
 
 One cultivator, in the year 1837, placed in his vineyard, 
 in one night, at the distance of twenty-five feet asunder, 
 each way, two hundred of these lamps, each of which burned 
 two hours, during which time 150 moths, on an average, 
 were taken in each saucer of oil, making in all 30,000 in- 
 sects; a fifth part of these moths being females, each of 
 which, on an average, would have laid 150 eggs, which, in a 
 few days, would have produced 900,000 caterpillars. During 
 a similar period in one night, on the 7th of August, 180 
 lamps in that same vineyard caught 14,000 insects, three 
 fourths of which were females, which, making allowance of 
 more than one half as lost, would have produced 1,080,000 
 caterpillars. Fortunately, the pyrale is not known in Amer- 
 ica ; yet it is considered certain, that the same plan might 
 prove equally successful for the destruction of many other 
 insects of an equally pernicious character. It merits trial 
 for the curculiones. [See Appendix, p. 427.] 
 
APPLE.— (Py^-m Malus.) 
 
 The apple is a large, wide-spreading tree ; the leaves are 
 ovate ; the flowers, which are produced on the wood or 
 spurs of the former year, or of two years' growth, are in ter- 
 minating umbels; the fruit is a roundish pome, its base 
 umbilicate, of a color varying from green or white to yel- 
 low, to red, or violet ; of a sweet or subacid flavor. 
 
 In its wild state it is denominated a crab-apple, and is a 
 thorny tree, with small leaves, and a small, unpleasant, acid 
 fruit ; and from the crab-apple it is supposed all our finest 
 varieties have been produced by cultivation. The apple is 
 supposed to have been introduced into Britain by the Ro- 
 mans ; and although Mr. Bartram has described a crab- 
 apple, a native of our country, the Pyrus coronaria, a 
 globular-formed, beautiful yellow fruit, an inch in diame- 
 ter, excellent for preserving, with blossoms of a gay and 
 beautiful appearance in spring, yet it is supposed that 
 our stock of apples originated not from this, but from 
 Europe. 
 
 The apple is said to flourish in every part of the United 
 States, except the low lands of the maritime districts of 
 Carolina, Georgia, and Florida, and the low prairies or 
 savannas bounding on the Gulf of Mexico ; and good 
 judges assert that the apples of England, and of the north 
 of France, are not to be compared, for excellence of flavor, 
 to those produced in our climate. 
 
 Uses. 
 
 Apples, when well ripened, form an exceedingly whole- 
 some food in their raw state ; and from the qualities which 
 they possess, their habitual use, according to Mr. Knight, 
 destroys the artificial appetite for strong fermented liquors 
 and the preparations of alcohol. They abate thirst, and, 
 boiled or roasted, says Loudon, " they fortify a weak stom- 
 
APPI-ES. 59 
 
 ach, and are excellent in dysentery, and equally efficacious 
 in putrid and malignant fevers, with the juice of lemons 
 and currants. Scopoli recovered from a weakness of the 
 stomach and indigestion by using them." Dr. Willich has 
 also informed us (Dom. Eticy.) that, " In diseases of the 
 breast, such as catarrhs, coughs, consumptions, &/C., in 
 their roasted, boiled, or stewed state, they are of consider- 
 able service. They may also be usefully employed in de- 
 coctions, which, if drank plentifully, tend to abate febrile 
 heat, as well as to relieve strictures in pectoral complaints." 
 The usual modes of cooking, or preparation for common 
 use, are too well known to need describing. 
 
 Deduit of Mazeres [Philips] has found that one third 
 of apple pulp, baked with two thirds of flour, having been 
 properly fermented with yeast for twelve hours, makes very 
 excellent bread, full of eyes, and extremely palatable. In 
 perfumery, the pulp beat up with lard forms pomatum. 
 And Bosc observes, that the prolonged stratification of apples 
 with elder flowers in a close vessel, gives the former an 
 odor of musk, extremely agreeable. An excellent je% is 
 thus prepared from them : They are pared, quartered, and 
 the core removed, and put in a closely-covered pot, without 
 water, in an oven, or over a fire. When well stewed, the 
 juice is to be squeezed through a cloth, a little white of an 
 egg is added, and then sugar ; and lastly, it is skimmed, and 
 by boiling reduced to a proper consistence. 
 
 Apples are preserved for winter use, by being quartered, 
 and boiled in the unfermented juice of the apple, which 
 has been concentrated by long boiling; but for this pur- 
 pose the boiling sirup of the sugar cane or molasses is pre- 
 ferred ; in some cases it is more economical. Apples are 
 also preserved by drying; first being pared by machinery 
 constructed for this purpose, and quartered, they are dried 
 either in the sun or in ovens ; in this state they may be 
 long preserved, and form a valuable article for domestic 
 use, for sea stores, or for exportation. 
 
 Mr. Knight, in his treatise on the apple and the pear, has 
 informed us, that the juice of both these fruits may be used 
 advantageously on long voyages. He has often reduced it 
 by boiling to the consistence of weak jelly ; and in this way, 
 although intentionally exposed to the atmosphere of differ- 
 ent temperatures, he has preserved it for several years 
 
60 NEW AMERICAN ORCHARDIST. 
 
 without the slightest change. In this concentrated state 
 it has been supposed that a few pounds added to a hogs- 
 head of water might form a good liquor, similar to perry or 
 cider. It might also, as he supposes, answer as a substi- 
 tute for the rob of lemons and oranges, and at much less 
 expense. 
 
 The late Hon. Timothy Pickering has related the ac- 
 count of the efficacy of sweet apples in the cure of a sick 
 horse : it is also stated that horses, cattle, and swine, fatten 
 in a remarkably short space of time when fed on sweet ap- 
 ples. It is true, cattle may have been injured by breaking 
 into orchards and devouring at once an inordinate quantity 
 of the forbidden fruit; but this is equally true, when they 
 have broken into cornfields ; yet neither are injurious when 
 used as regular food. And it is thought by many, that the 
 earliest fruit, the windfalls, may be more profitably con- 
 sumed by permitting cattle and swine regularly to range 
 the orchards, than by being gathered for the purposes of 
 distillation. 
 
 The unfermented juice of sweet apples is sometimes, by 
 boiling, converted into molasses, in those places where this 
 article is not easily obtained. But, for the manufacture of 
 molasses or sugar, it is not altogether improbable that the 
 potato, or the sugar beet, from some late experiments, may 
 offer in future a much more profitable resource. 
 
 Varieties. 
 
 The varieties of apples are described in three classes. 
 
 Class I. — Varieties in cultivation in the United States. 
 
 Class II. — Select Foreign Varieties deserving trial 
 with us. 
 
 Class III. — Select Varieties for Northern Climes. 
 
 Note. — Those described, on the authority of Judge 
 Buel, of the first class, are considered by him as among the 
 best varieties of that country. M. refers to Mr. Manning, 
 and L. to Mr. Lyman. 
 
SUMMER AFPLrES. CLASS I. 61 
 
 €IiA§S§ I. 
 
 A SELECT DESCRIPTIVE LIST OF THE APPLES IN 
 CULTIVATION IN THE UNITED STATES, 
 
 SECTION I. 
 
 SUMMER APPLES. 
 
 1. *AMERICAN SUMMER PEARMAIN. 
 
 The tree bears abundantly. The fruit is of mediun': 
 size, oblong ; of a bright red, streaked and blotched with 
 deeper red next the sun ; occasionally a fine yellow ground 
 is visible ; the flesh very tender, very juicy, tine-flavored, 
 and excellent either for the dessert or for cooking. It 
 ripens the middle of August, and is highly deserving of 
 cultivation. 
 
 2. BEAU. Judge BueL 
 
 '* Fruit three inches in diameter, two and one fourth 
 deep ; eye in a regular and shallow cavity ; stalk short, 
 not projecting beyond the base ; skin yellowish green, 
 with a faint blush on the sun side, and dotted with white; 
 flesh white and crisp ; juice abundant and agreeably acid. 
 A fine dessert and culinary fruit from end of Aug. to Oct.'^ 
 
 3. *BENONI. 
 
 Medium-sized, of a fine red color, flavor subacid and 
 good. One of the best apples of the season, ripening the 
 last of July. A native^ introduced to notice by Mr. E. M, 
 Richards, of Dedham. 
 
 4. *EARLY SWEET BOUGH. 
 
 The size varies from medium to large ; the form is ob- 
 long ; the skin smooth, of a pale yellow color ; the stalk is 
 short ; the flesh is white, tender, juicy, sweet, and excellent. 
 One of the very best dessert apples of its season, which is 
 early in August. 
 
 5. *EARLY HARVEST. 
 
 Prince's Harvest, ) c p 
 
 Earltt French Reinette, ) ^J ^^^' 
 The tree is of medium vigor ; not very productive. At 
 Salem this variety begins to show evident symptoms of 
 decay. A fruit above the medium .size; globular, de- 
 6 
 
62 NEW AMERICAN ORCHARDIST* 
 
 pressed ; of a pale yellow color ; the flesh white, juicy, ten- 
 der, rather acid, but pleasant. Last of July. It is good 
 for cooking. 
 
 6. EARLY RED JUNEATING. 
 
 Early Red Margaret, ■) ...... 
 
 Earlv Striped Juneating, O^ccording to tke Pom. Mag. 
 
 Eve Apple of the Irish, 5 
 
 This is not the American variety of the same name. 
 
 TJie fruit is rather small ; rather oblong; greenish yellow 
 
 in the shade, of a deep red color, with streaks, next the sun ; 
 
 the flesh is white, juicy, pleasantly acid. The last of July. 
 
 7. LARGE YELLOW SUMMER. L. 
 
 A large fruit of surpassing excellence; the branches are 
 pendulous; the tree bears well, but does not bear young. 
 August, September. Litroduced to notice by Mr. Lymun, 
 of Manchester, Conn. 
 
 203. RED JUNE APPLE. 
 
 The fruit varies in size from medium to large; color 
 crimson next the sun, bright red in the shade ; flesh pale 
 yellow, tender, and delicious, and very superior. July is 
 its season. A new fruit, received of Richard Reynolds, 
 Esq., of Smithfield, Va., and thus described. 
 
 8. HAWTHORNDEN. 
 
 Maiden's Blush, of Coze. 
 The fruit is large and beautiful; flattened; the skin 
 smooth ; of a yellow color in the shade, finely contrasted 
 with bright red next the sun ; the flesh white, tender, and 
 sprightly ; remarkably light; good, and good only, for the 
 table ; fine for cooking, and eminently calculated for dry- 
 ing. The tree bears most abundantly. Aug. to Oct. 
 
 9. *PORTER. 
 
 The tree is of upright growth, of medium vigor ; a great 
 bearer. The fruit above the medium size, oblong, light 
 yellow, with a pale blush next the sun ; its flavor sprightly 
 and pleasant. A popular fruit in the Boston market, one 
 of the most productive and profitable ; and very beautiful. 
 This native fruit originated at Sherburne, Mass., on the 
 grounds of the Rev. Samuel Porter. 
 
 10. *PUMPKIN ^Y^'^Y.Tl^G of Nciv England. 
 The tree grows vigorous and upright ; the leaves very 
 
 large. The fruit is very large, round, flattened, of a yel- 
 low russet color ; the flesh very sweet and excellent. It 
 ripens from August to October 
 
SUMMER APPLES. CLASS I. 63 
 
 11. *RED ASTRACAN. 
 
 The leaves are long ; these and the wood are of a purple 
 color. An eminently beautiful and very early apple, of me- 
 dium size, nearly globular, of a rich crimson color, covered 
 with fine bloom. The flesh is white, crisp, and juicy, of 
 agreeable flavor. The tree is very productive. A new 
 Russian fruit, which proves fine with us. 
 
 12. RED aUARENDON. 
 
 Medium-sized, globular, or flattened; of a deep red color, 
 approaching to purple ; of a sprightly, pleasant, and peculiar 
 flavor. A foreign fine fruit. It is productive at the late 
 Governor Gore's. August to November. 
 200. *NIACK PIPPIN. 
 
 New, very large and handsome; oblong; of a fine 
 yellow color, and excellent flavor. A highly popular and 
 much admired fruit, from a place of that name, near the 
 River Hudson. Very productive, and ripening in August, 
 
 14. SAPSON. 
 
 Sapsonvine. 
 The fruit is of medium size ; of a bright red color, deep, 
 iy stained in its flesh, which is very juicy and pleasant. A 
 very beautiful fruit, an abundant bearer, and much es- 
 teemed. Ripe from August to October, 
 
 15. *SOPSAVINE. 
 
 A very early summer fruit, of medium size ; covered with 
 stripes of red on a greenish yellow ground ; a pleasant 
 and beautiful fruit, ripening the last of July. 
 16.^ *SUMMER aUEEN. Coze. 
 
 The tree grows vigorous ; its branches incline downward ; 
 a great and constant bearer. The fruit is one of the most 
 beautiful known, and of the finest quality for the dessert, or 
 for cooking. It is large, contracted at the crown, liae yel- 
 low in the shade, striped with red ; fine deep red next the 
 sun ; the flesh is yellov*', rich, sweet, perfumed. It ripens 
 in August. 
 
 17. SUMMER ROSE. 
 
 A medium-sized, beautiful fruit, of a round or flattened 
 form ; of a bright, shining yellow color, streaked or marbled 
 with red ; the flesh juicy, sweet, and excellent, either fo'^ 
 ihe dessert or for cooking. Early in August. 
 
 18. *WILLIAMS APPLE. 
 
 A beautiful fruit, of medium size and oblong form ; its 
 
64 NEW AMERICAN ORCHARDiST. 
 
 color deep red ; flavor sprightly, and very pleasant. It ri- 
 pens the first of August, and continues ripening to Septem- 
 ber. A native fruit, found on the farm of Major Benjamin 
 Williams, of Roxbury. 
 
 SE CTION II. 
 
 AUTUMN FRUIT. 
 
 19. AMERICAN NONPAREIL. Coxe, 
 
 A beautiful and excellent fruit ; medium-sized, oblong ; 
 contracted at its summit; of a yellow color, streaked and 
 stained with bright red next the sun. Externally it resem- 
 bles the Hubbardston Nonsuch. The flesh is white, firm, 
 juicy, and good. October and November. 
 ^O. AUNT'S APPLE. Coxe. 
 
 The tree grows feeble, but bears most abundantly. The 
 fruit is beautiful, large, oblong : the skin is smooth, 
 streaked with lively red on a yellow ground ; the flesh 
 yellow, melting, and juicy ; of an agreeable flavor, but not 
 rich. A popular market fruit, cultivated extensively in the 
 eastern counties of Pennsylvania. November. 
 
 21. *BOXFORD. M. 
 
 A very superior fruit ; large, flat, and striped with red 
 on a yellow ground; the flesh is tender, and the flavor 
 excellent. A new variety, which originated on the farm of 
 Mr. Peter Towne, in Boxford, Mass. The fruit ripens in 
 September and October, and the tree is a great bearer. 
 
 22. *BRABANT BELLE FLEUR. 
 
 Very large and handsome ; of great solidity ; rather 
 conical ; slightly ribbed ; yellow, colored with red stripes ; 
 juicy, and of very pleasant flavor; proves a fine fruit. 
 Scions of this fruit were received from the London Hort. 
 Soc. November. 
 
 23. CANADIAN REINETTE. Pom.Mag.BmJard, 
 
 Grosse Reinette d'Angleterre of Dull. 
 Reinette de Canada. Bon Jard. 
 Reinette Grosse de Canada. Hort. Soc. Cat. 
 Reinette de Canada a Cotes. lb. 
 
 Reinette de Caen. According to Pom. Mag. Portugal Ap- 
 ple, lb. 
 Mela Januera. Jb. Reinette de Canada Blanche. 
 A very large and beautiful fruit ; globular, flattened. 
 
APPLES. CLASS I. AUTUMN. 65 
 
 with projecting ribs ; yellow in the shade, slightly red next 
 the sun ; flesh firm, juicy, with but little acidity, and very 
 good. It has cavities at the centre, and keeps till March. 
 The tree is very productive. 
 
 24. CUIVIBERLAND SPICE. Coxe. 
 
 The tree is very productive ; a fine dessert fruit, large, 
 rather oblong, contracted towards the summit ; tlie stalk 
 thick and short ; of a pale yellow color, clouded near the 
 base; the flesh white, tender, and fine. It ripens in au' 
 turan, and keeps till winter, and shrivels in its last stages. 
 
 25. *DRAP D'OR OF FRANCE of Coxe and lion- 
 
 aid, but not of Dull. Mr. Manning. 
 The tree is a most productive variety ; the fruit fine 
 and highly deserving of cultivation. It is very large, hand- 
 some, of globular form, compressed a little at summit and 
 base ; the stalk short ; of a fine yellow color, with occa- 
 sional faint blotches ; flesh white, firm, and of good flavor. 
 Season, September, October, and November. 
 
 2G. DUCHESS OF OLDENBURGH. 
 
 A very beautiful Russian apple, valuable for the dessert 
 or sauce; middle-sized; globular; color golden, streaked 
 with bright red; flavor pleasant, rather acid. September. 
 A good bearer. 
 
 27. DYER, OR POMME ROYAL of some. 
 
 So named for Messrs. Dyer, of Cranston, R. I., and the 
 gentleman who has lately brought this fruit into notice in 
 Massachusetts. A large apple, round, of a yellowish white 
 in the shade, slightly colored with red next the sun ; the 
 flesh white, juicy, of a rich, saccharine, subacid, and ex- 
 cellent flavor. A superior fruit, ripening in October. It is 
 sometimes called Woodstock. 
 
 28. EMPEROR ALEXANDER. Hort. Trans. Lind. 
 Alexander, Aporta. 
 
 The trees of this Russian apple bear abundantly. A 
 specimen was sent from Riga, in 1817, measuring 5^ inches 
 in diameter, 4 inches deep, and 16 inches in circumfer- 
 ence, and weighing 19 ounces. Fruit very large, cordate, 
 narrow at the cro.vn ; the eye in a broad, deep cavity ; stalk 
 short, sunk to the level of the base ; greenish yellow, slight- 
 ly streaked with red in the shade, but beautifully marbled 
 and streaked with bright red and orange next the sun 
 flesh yellowish white, crisp, and very tender, juicy, rich, 
 6* 
 
66 NEW AMERICAN ORCHARDIST. 
 
 sugary, of aromatic flavor. Ripe in October, and will keep 
 till Christmas. A valuable and excellent dessert fruit. 
 
 29. FALL PIPPIN. Coze. Pom. Mag. 
 American Fall. 
 
 Reinette Blanche d'Espagne. 
 
 D'EspAGNE, De Rateau, Cobbett's Fall, Concombre An- 
 ciEN, According to Pom. Mag. 
 This is said to be the national apple of Spain, there 
 called Camuesar. The tree is an abundant bearer; the 
 fruit one of the finest and most beautiful of its season ; it 
 is very large, roundish oblong, ribbed at its sides; the stalk 
 very short ; the skin smooth, of a yellowish color, but 
 brownish red next the sun ; the flesh yellowish, crisp, ten- 
 der, with a very rich, sugary, high-flavored juice. It ri- 
 pens in October, and keeps till winter. 
 
 30. *FAMEUSE. 
 
 POMME DE NeIGE. 
 
 A middle-sized fruit, of globular or flattened form ; the 
 stalk short, deep sunk ; the skin light green, stained with 
 bright red, with small dark red streaks; deep red next the 
 sun ; flesh white as snow, very lender ; juice saccharine, 
 with a musky perfume. Ripe in October. A dessert ap- 
 ple of a most beautiful appearance. It undoubtedly origi- 
 nated in Canada. 
 
 31. *FALL HARVEY. 
 
 Large and handsome, of a flattened form, with broad, 
 projecting ribs ; skin bright clear yellow, but occasionally 
 bright red next the sun ; flesh yellow, firm, rich, and high- 
 flavored ; and in the opinion of my friend Mr. Manning, 
 without question, the finest fall and winter apple. A good 
 bearer, and deserving of extensive cultivation. Much cul- 
 tivated in Essex county, Massachusetts, where it is believed 
 to have originated. 
 
 32. *GOLDEN RUSSET. 
 
 The tree is very productive ; the fruit of medium size ; 
 globular ; of a golden russet color ; rich, juicy, high-flavored 
 and excellent. A superior fruit, ripening in November. 
 A variety received of Mr. David Towne, of Topsfield, Mass. 
 There are several inferior varieties of this name. 
 83. (C.) *GRAVENSTE1N. Pom. Mag. 
 
 Some assign this fruit to Italy, some to Gravenstein in 
 Holstein ; it is said to be the best apple in Germany. The 
 tree grows vigorous, and is verjr productive. The fruit is 
 
AUTUMN APPLES. CLASS I. 67 
 
 large, round, but varying in form, angular at the crown ; 
 the eye in abroad, deep, knobby cavity; the stalk very 
 short, deep sunk ; color clear straw or yellow, with broken 
 stripes of red next the sun ; the flesh pale yellow, crisp, 
 with a juice vinous and high-flavored, fragrant and deli- 
 cious. Not only a first-rate dessert fruit, but its abundant 
 juice affords excellent cider; and it is excellent for drying. 
 It ripens in autumn, and will keep till into winter. This 
 fruit proves one of our handsomest and finest varieties. 
 
 34. JENNINGS'S SWEET. Dr. S. Hildreth, 
 
 A large and most beautiful fruit; yellow, striped with 
 bright red; sweet and fine; very fine for baking. The 
 tree is a great and constant bearer. The fruit originated 
 on the farm of Mr. Jennings, at Marietta, Ohio. October 
 and November. 
 
 35. *KENRICK. 
 
 The tree is of medium vigor, compact form, and very 
 productive, A large, round fruit ; pale green in the shade, 
 bright red next the sun ; the flesh stained occasionally with 
 red, is tender ; the juice abundant, of a rich subacid, and 
 excellent flavor. A native, which originated on the farm 
 of ray father, in Newton. 
 
 36. *KILHAM HILL. 
 
 A beautiful native fruit from Essex county ; one of the 
 most popular in the Salem market. A large, round apple, 
 striped with bright red, deep red next the sun ; the flesh 
 very rich ; juice abundant, of a pleasant subacid, and ex- 
 cellent flavor. Season, October and November. 
 
 87. LYMAN'S PUMPKIN SWEET. 
 
 Very large ; skin smooth, pale yellow ; sweet, juicy, and 
 excellent for baking. The tree bears prodigious crops 
 every second year. Worthy to be in every collection. 
 October and December. Introduced by Mr. Lyman. 
 
 38. *LYSCOM. 
 
 A large fruit, striped with red, of excellent quality. It 
 ripens in October, and originated in Southboro', Worcester 
 county, and was introduced by L. Peters, Esq. This fruit 
 is by some called Osgood's Favorite, 
 184. ^SERGEANT'S SWEET. 
 
 An Indian fruit ; of surpassing beauty ; of medium size ; 
 round ; color delicate straw, with a blush next the sun ; 
 
68 NEW AMERICAN ORCUARDIST. 
 
 tender, f ery sweet, admired ; superior for baking. From 
 missionary grounds of the Stockbridge tribe, Mass. Oct. 
 
 40. NEWARK KING. Coxe. 
 
 A large, beautiful fruit ; oblong, contracted towards the 
 crown ; with a smooth skin, of a red color dotted with yel- 
 low ; of a pleasant flavor. The tree is of vigorous growth, 
 spreading, and an abundant bearer. It ripens in autumn, 
 and keeps till into winter. 
 
 41. *ORANGE PIPPIN, Pijr. Mai 
 Marigold Pippin. Hoit. Soc. Cut. 
 
 Isle ok Wight Orange 
 A beautiful fruit, in size, form, and color, much like a 
 middle-sized orange; juice abundant, and of pleasant fla- 
 vor ; an excellent fruit for the dessert. The tree bears welL 
 October to January, Specific gravity of the juice, 1.074, 
 An excellent fruit for cider, according to Mr. Knight. Ori- 
 ginated in Normandy. There is a fruit of a similar char- 
 acter and name, but ripening early, much cultivated in 
 Monmouth county, N. J., and there deemed one of the most 
 salable, profitable, and productive of all their fall fruits. 
 
 42. *ORANGE SWEETING, or GOLDEN SWEET. 
 
 The fruit is rather large, flattened at its base and sum- 
 mit ; the color yellow, or orange ; flesh very sweet and 
 excellent. It ripens in September, and keeps till December. 
 This fruit is in high estimation at Providence, where it is 
 brought in sloops from Hartford, Conn. Highly esteemed 
 there, and wherever known, and very productive. 
 
 43. POMME WATER. 
 
 Large, round, pale yellow at maturity, sometimes red next 
 the sun ; flesh juicy, sweet, and good. An excellent fruit 
 for the dessert, or for baking. From October to January. 
 
 41. RED CALVILLE, 
 
 Calville Rouge d'Automne. Bon Jard. 
 This fruit is of medium size, very beautiful; of conical 
 form ; of a fine red color, deep red or crimson next the 
 sun ; the flesh stained with red, of a vinous and sweet 
 taste, and the perfume of violets. It ripens in September, 
 and keeps till vrinter. 
 
 45. *RED AND GREEN SWEETING. Coxe. 
 Prince's Large Red and Green Sweeting. Coxe. 
 The fruit is very large, of a yellow color striped with 
 red ; covered with deep red next the sun ; the form oblongs 
 
AUTUMN AFPLES. — CLASS I. 69 
 
 somewhat contracted towards the summit ; the stalk short; 
 the flesh tender and sweet. A very fiae fruit, ripening in 
 September. 
 
 46. *RED INGESTRIE. 
 
 A first-rate dessert fruit, of mediuna size ; globular, flat- 
 tened ; bright golden yellow., but next the sun bright scarlet; 
 flesh crisp, juicy, rich, high-flavored. The tree bears well 
 Raised by Mr. Knight. October. 
 
 47. *SAWYER SWEETING. S. H. S., Esq. 
 
 This fruit is as large as the R. L Greening ; its color 
 green in the shade, with a blush next the sun ; it is melt- 
 ing, and of a delicious flavor. The tree grows strong and 
 he'althy, and the fruit ripens in October and November. 
 
 48. SEEK-NO-FURTHER of Autumn. 
 
 The tree is of medium vigor ; its branches inchne 
 downwa-rds; a moderate bearer. The fruit is large, round^ 
 or conical, of a greenish yellow color, covered with broken 
 stripes of red, especially next the sun ; the flesh yellow^ 
 tender, juicy, rich, subacid, and excellent. October and 
 November. A New England variety. 
 
 49. *SPICE SWEET. 
 
 The fruit is large, very beautiful, very sweet and excel- 
 lent ; the tree an early and constant bearer. A native 
 fruit, which originated on the farm of Mr. Spurr, in Taunton, 
 Mass. It ripens in September, and belongs to the autumnal 
 class. This fruit was received _pf Mr. Jacob Dean, of 
 Mansfield. It is sometimes called the Spurr apple. 
 
 50. STROAT. Judge Buel 
 
 Above medium size ; rather conical, and regular formed ; 
 the skin smooth, yellowish green ; the flesh yellow, un- 
 commonly tender and juicy, and of rich flavor. Judge 
 Buel esteems this superior to any other autumn fruit. It 
 originated at Kingston, N. Y. 
 150. *SUPERB SWEET. 
 
 A most superior fruit; over medium size, pale red, and 
 somewhat striped; flesh tender, and excellent flavored. 
 It ripens in September, and keeps several months; but 
 is properly an autumn fruit The tree is of vigorous 
 growth, bears constantly and abundantly. This excellent 
 native fruit was received of Mr. Jacob Dean, of Mansfield, 
 Mass. It is highly deserving a place in every collection. 
 
70 NEW AMERICAN OIICHARDIST. 
 
 51. *YELLOW INGESTRIE. 
 
 The tree bears early and abundantly. The fruit is 
 small, round, of a bright gold color, with pearly specks; 
 flesh yellowish white, tender, delicate, juicy, rich, and 
 high-flavored. September and October. Raised by Mr. 
 Knight. An eminently beautiful apple, which, as Judge 
 Buel observes, bids fair to rival the Lady apple as a fashion 
 able fruit. 
 
 52. SWEET RUSSET. 
 
 Large and covered with russet; exceedingly rich and 
 sweet ; a very superior fruit, ripening in October. A 
 variety introduced to notice by Mr. Lyman,, of Mansfield, 
 Conn. 
 
 53. *YORK RUSSETING. 
 
 Remarkably large, conically formed, and swollen to- 
 wards the base ; of a yellow color, russeted ; the flesh 
 breaking, juicy, subacid, and good. Valuable, as a market 
 fruit, for cooking and other purposes. October to De- 
 cember. The tree grows strong. The leaves are large. 
 
 ECTION III 
 
 WINTER FRUIT. 
 
 54. AMERICAN GOLDEN PIPPIN. Jud^e Buel 
 A large, yellow, winter fruit, of an agreeable flavor, and 
 
 highly prized. It has but recently cojne into notice, bu»t 
 promises to become a standard fruit. 
 
 55. *^SOPUS SPITZENBERG. 
 
 Large, very beautiful, and excellent. The tree grows 
 upright ; the young wood is slender and dark. It is very 
 productive. The fruit is oblong, covered with deep scar 
 let, deepening to dark crimson next the sun ; the flesh 
 juicy, of a rich, pleasant acid, and high flavor. A celebra- 
 ted fruit. Season, December to March. It originated at 
 New York. The Flushing Spitzcnberg differs from this 
 in being round or flat, and the young wood stroag and 
 red and the tree a bad bearer. 
 
WINTER APPLES. — CLASS I. 71 
 
 56. ^BALDWIN. 
 
 This capital variety is a native of Massachusetts; a 
 large, beautiful, and famous fruit. The tree grows vigor- 
 ous, upright, and handsome. The fruit is round, of a pale 
 color in the shade, fine scarlet or crimson next the sun, 
 sometimes r^d on every side ; the flesh is white, breaking, 
 juicy, rich, saccharine, with a most agreeable acid, and 
 excellent flavor. The tree bears enormously every other 
 year, and in the interval, occasionally a moderate crop. 
 
 No apple in the vicinity of Boston is so popular as this, 
 at the present day. It is raised in large quantities for the 
 market. It ripens in November, and may be preserved till 
 February, and March, and is recommended for extensive 
 cultivation. 
 
 57. BALTIMORE. Hort Trans. Vol. in. p. 120. 
 
 A remarkably large apple, raised by Mr. Smith, near the 
 city of Baltimore. A large specimen measured in circums- 
 ference fourteen inches and three quarters, and in height 
 four inches ; its weight twenty-three ounces and a half; 
 its form flat; skin a pale citron, with a faint blush next 
 the sun; flesh well-flavored, and close at the core. 
 
 58. ^BEAUTY OF THE WEST. Judge Buel 
 
 " A very large, fair, and fine-flavored sweet apple, pre- 
 sented to me by Mr. Morgan, in January, and kept till 
 March." A largej round, beautiful fruit, yellow mixed 
 with red, juicy and fine, as proved with us. 
 
 59. *BELLFLOWER. 
 
 Yellow Bellflower. 
 A large and beautiful fruit, of an oblong or conical 
 form ; of a bright yellow color, with an occasional blush 
 next the sun ; the flesh tender, juicy, rich, and finely- 
 flavored, and alike excellent for the dessert or for cooking. 
 It ripens in November, and will keep all winter. The 
 pericarpium at maturity is very large, and the seeds rattle 
 when shaken. 
 
 60. BELMONT. 
 
 A new and very beautiful fruit, of first-rate quality. It 
 was raised in Belmont, Ohio. Specimens brought from 
 Rockport, Cayuga county, in Ohio, were sent to the Mas- 
 sachusetts Horticultural Society in January, 1834, by 
 Charles Olmsteadj Esq., of East Hartford, Conn. It is large, 
 round, but broadest at the base : the stalk i§ short ; of a 
 
t2 NEW AJfERfCAN OllCHAftrHSl*. 
 
 pale straw color, with brown specks, and a faint blush nexi 
 the sun; the flesh tender, juicy, with a rich subacid, and 
 excellent flavor. It keeps till March. 
 
 160. BLACK COAL. 
 
 A most beautiful and singula? fruit, of a fme black or 
 reddish black color ; of large size, or 3 J inches in diam- 
 eter. It keeps till April. This fruit I received of Robert 
 Sinclair, of Baltimore. A superb black fruit, of a similar 
 description, and of German origin, I also received of Johit 
 P. Cushing, Esq., of Belmont, in Watertown. 
 
 61. BLENHEIM ORANGE. 
 
 Blenheim Pippin. Woodstock Pippin. lb. 
 One of the largest varieties of dessert apples; globular;: 
 broadest at the base ; depressed ; yellow in the shade, dull 
 red, with deep stripes, next the sun ; breaking, sweet, juicy, 
 extremely high-fl^avored. Lately originated. October to 
 March. An English fruit. 
 
 62. *BLUE PEARMAIN. 
 
 A large, beautiful fruit, (not micotnmoTJ: near Boston :) of 
 a dark red color, and covered with a dense blue bloom. It 
 is good for the table, excellent for eoaking, and ripens frorci 
 October to January. The tree grows strong and healthy, 
 and is very productive. 
 
 63. *C HANDLER. 
 
 A superior variety from Connecticut ; and there deemed 
 one of the best of all winter fruits. Large, flat ; covered 
 with dull red and stripes of red next the sun, yellowish 
 green in the shade; form irregular, the eye large, in a 
 broad, deep cavity; flavor delicious, and equal to the 
 Baldwin ; not quite so handsome, but superior to that va- 
 riety in size. The tree bears well every year, and the fruit 
 keeps well till March. 
 
 64. COS, OR CAAS Judge Buel 
 
 Large, round, depressed at the base and crown ; its form 
 mclined; eye large, in a broad, slightly angular cavity; 
 the stalk short, thick, in a deep, broad hollow; the skin 
 as smooth as oil, pale yellow, with stripes and specks of red ; 
 stripes and blotches of bright scarlet, dotted with yellow, 
 next the sun • the flesh nearly white, tender ; juice sweet 
 and agreeable. December to March. Mr. Buel informs 
 us that it is a native of Kingston, N. Y., and a great 
 favorite. 
 
WINTER APPLES. CLASS I. 73 
 
 65. CRAAM, OR KRAAM. Judge Buel 
 
 " A medium-sized, sweet apple, m very high repute 
 among the Dutch for winter use." Its color green while 
 immature, 
 «6. CROW'S EGG. 
 
 A remarkably dense apple ; ©val, or egg-formed ; of me- 
 dium size ; the skin very smooth^ and covered with ir- 
 regular aad broken stripes of pale red on a yellow ground; 
 the flesh very firm, juicy, of a rich and excellent flavor. A 
 variety received of Mr. Abijah Fisher, of Dedham. 
 
 67. *DANVERS WINTER SWEET. 
 
 Epses Sweet. 
 The tree is very productive ; the ftuit large and beau*- 
 tiful; of a bright yellow color, with a faint blush next the 
 sun ; the flesh very sweet and excellent ; fine for the table 
 and baking. It ripens in winter, and keeps till April. A 
 profitable apple to raise for the market, and recommend- 
 ed for extensive cultivation. The tree bears abundantly 
 The original tree is on the Derby farm, in Danvers. This 
 has long been a highly-popular market fruit. Introduced 
 by Mr. xManniRg. 
 
 68. DOMINI. Judge Buel 
 
 '* Above medium size ; the skin greenish yellow, clouded 
 with brown blotches; the flesh crisp ; the flavor highly 
 agreeable." At Kingston, N. Y., it held the first rank as 
 a winter fruit. 
 
 69. DUTCH CODLIN. 
 
 French Codlin. Forsyth. 
 Glory of the West @f some tollectlons. 
 Fruit very large, oblong, with five ribs extendmg from 
 the base to the crown ; stalk short and thick ; skin yellow, 
 but of an orange color next the sun ; flesh white, rather 
 dry; juice a little sugary or subacid. A culinary apple. 
 From Michaelmas to Christmas. 
 
 70. *GARDNER SWEETING. 
 
 The tree grows slow, but is very productive. The fruit 
 is above the medium size, round, of a pale color, covered 
 with small specks; a bright blush next the sun; the flesh 
 firm, very sweet, and excellent. A fine fruit from Decem- 
 ber to March. 
 
 71. GOLDEN PEARMAIN. Coxc. Py. Malus, 
 Ruckman's Golden Pearmain. Red Russet, lb. 
 
 The fruit is of medium size, flattened ; skin russeted j 
 
 7 
 
74 N£W AlViERlCAN ORCHARDIST. 
 
 of a dull red color next the sun ; the flesh tender, rich/ 
 but not abounding in juice. A great and constant bearer. 
 This variety is valuable for cider. 
 214. *POMEROYAL. 
 
 A beautiful and most superior fruit, of good size, of a 
 regular but flattened form, the stalk short ; of a bright gold 
 color, with an occasional blush next the sun ; a winter 
 fruit, of an excellent and delicious flavor. This fruit was 
 lately introduced to thrs vicinity by John Tappan, Esq,, 
 of Boston, and was so named for the late General Pomeroy, 
 of Northampton, an officer of the revolution and old French 
 war. On the farm at that place, formerly his, the tree is 
 still flourishing. Brought by him from an unknown source. 
 The tree bears well. 
 
 73. GREEN NEWTOWN PIPPIN. 
 
 The tree grows very slow ; the branches afe very slender-, 
 the bark very rough; the fruit is of medium size, rather 
 flattened; prominent, obtuse, and unequal ribs at the 
 crown, extend, diminishing towards the base; of a dull 
 green color, changing to yellow at maturity ; thin russet 
 covering the base ; the flesh pale yellow; juice very sac- 
 charine, of an aromatic and very rich flavor, with a lively 
 acid. The tree is a great bearer. The fruit retains its 
 flavor and juices till June. This fruit originated at New- 
 town, on Long Island. It has long been celebrated, in New 
 York and tiie Middle States, as one of the first of all apples. 
 Yet to the north of those states, and at Boston, it has 
 never been either very highly esteemed or extensively cul- 
 tivated, in comparison with many other fruits. 
 
 74. *GOLDEN BALL. 
 
 Height near three inches, breadth three and one half 
 inches; calville formed, or ribbed at the sides; color gold- 
 en yellow ; stalk in a broad, shallow cavity, but little de- 
 pressed ; juice very rich, sweet, with a just proportion 
 of acid, aromatic. A very beautiful and superior fruit. 
 Origin unknown. This fruit I received of S.W.Cole, Esq., 
 editor of the Yankee Farmer. No apple, he observes, is 
 popular like this, where known, at Portland, Me. ; and none 
 sells half so h\g\\. A winter fruit. 
 
WINTER APPLES.—- CLASS U 75 
 
 76. HARTFORD SWEETING. 
 
 Sometimes called Spencer Siveeting , or Champ Sweeting. 
 A fine, large, aKd beautiful fruit, of a red color ; there are 
 few so fair; the flesh tender, juicy, and sweet. It remains 
 fine till June. This fruit originated near Hartford, Conn., 
 and was introduced to Boston by Dr. E. W. Ball, of that 
 city. The tree grows slow and pendulous. It bears well. 
 
 39. *MONMOUTH PIPPIN. 
 
 Large, handsome, and very superior ; of excellent flavor. 
 The tree bears abundant crops, and the fruit is one of the 
 most salable, productive, and profitable of Monmouth 
 county, N. J., from whence I received the fruit. Winter. 
 
 aOl. *MARSTON'S RED WINTER. 
 
 New, rather large, and beautiful; of roundish form; 
 covered with bright red and streaks of pale red ; of a sweet 
 or subacid and excellent flavor. The tree is productive, 
 and the fruit keeps till April. A superior variety, which 
 originated in Greenlaiid, near Portsmouth, N. H. 
 
 •78. *HUBBARDSTON NONSUCH. 
 
 A new and most superior variety, which originated in 
 Hubbardston, Mass., and is esteemed very superior to any 
 other fruit known here, which bears the name o{ Nonsuch. 
 The tree grows vigorous, large, branching, and handsome.. 
 A prodigious bearer. The fruit is large, globular, or con- 
 ical ; of a yellow color in the shade, but mostly covered 
 with irregular, small and broken stripes of pale red ; bright 
 red next the sun ; the flesh yellow, juicy, rich, sweet, re- 
 lieved by a slight acid, and excellent. This capital variety 
 f ipens in December^ and keeps till February, and is recom- 
 mended for general cultivation. 
 
 79. ^JONATHAN, Judge Bnel 
 
 Pi-jiLiP Rick of the, Kingston orchards. 
 
 A new winter fruit, which, for its eminent beauty and 
 excellence, is admired above all others, by good judges, 
 m Albany and its vicinity. The fruit is round, two and 
 R half inches in diameter, regular shaped, the eye in a 
 broad, deep cavity; the stem three fourths of an inch, 
 slender, in a deep, round cavity ; the skin thin, pale 
 red, blended with yellow, and deepening into bright 
 red and dark purple next the sun ; flesh very tender, 
 white, occasionally tinged with red ; juice very abundant, 
 rich, and highly-flavored. Nam^d for Jonathan Har- 
 
76 NEW AMERICAN ORCHARDIST. 
 
 brauck, Es^^ from whom Mr. Buel first received this ex- 
 cellent fruit. The original tree Ls now growing on the 
 farm of Mr. Philip Rick, of Woodstock, Ulster Co., N. Y. 
 This description of Mr. Buel perfectly corresponds with 
 the fruit which he sent me in January, 183i4. 
 
 80. HUGH'S BLUSH. 
 
 Large, and excelieBt; very han<isome, red striped,- ins 
 form of the Wine apple. One of the best fruits of Mary- 
 land. It keeps till spring. This fruit I received from my 
 &iend Robert Sinclair, of Baltimore. 
 
 81. LADY APPLE. 
 
 POMME d'ApI. 
 
 The tree grows upright, but slowly ; the fi-uit in clus- 
 ters. It is very small, but very beaatifuJ; rather flat« 
 tened; the skin is smooth, of a beautiful yellow in the 
 shade, deep rM next the sun ; the flesh firm, of a pleasant 
 taste, but not high-flavored:. November to March* 
 
 82. LEMON PIPPIN. Dr. S. P. Hildrcth. 
 
 A fruit of good size, of a yellow color, russeted next 
 the sun ; flesh j;U,icy, aromatic, and breaking ; and one of 
 the best of dessert fruits ; its form is that of a lemon. 
 The tree is a great and constant bearer, and the fruit 
 keeps till January. It originated at Marietta, Ohio, 
 
 83. *MACKAY SWEETING. 
 
 A fine native fruit, exhibited at the MassachusetJs Hor» 
 ticultural Society, by John Mackay, Esq.., of Koston, the 
 produce of his farm in Weston. A large and beautiful 
 &uit, of a globular form, and fine bright straw color ;: 
 sweet, slightly acid, and of fine flavor. It keeps well in 
 winter. The tree bears welL 
 
 84. MARaUIS. l>r. Fiske. 
 
 The fruit is of handsome size, of a red color ; the flesh 
 melting, juicy, and of very fine flavor. The tree is of up- 
 right growth, a good bearer, and the fruit keeps till April. 
 Such is the account of the Hon. O. Fiske, of Worcester, 
 Mass., where this fruit lately originated, artd wh^re it is 
 stated, that this variety is, by good judges, regarded as one 
 of the finest of apples. 
 
 85. *MINISTER. 
 
 Large, oblong, and tapering to tl^ eye ; in form of the 
 Bellflower, but with large projecting ribs, or calviile formed; 
 
WINTER APPLES. CLASS I. 77 
 
 stiiped with bright red on a foundation of pale greenish 
 yellow ; flesh yellow, and high-flavored, and excellent ; and 
 deserving a high rank in every good collection. Such also 
 is the opinion of Mr. Manning, who esteems this as one 
 of the finest fruits New England has ever produced. It 
 ripens from November to January. This fruit originated in 
 Rowley, Mass., and received its present name from having 
 been first brought into notice by the Rev. Dr. Spring, of 
 Newburyport. 
 
 86. *LATE POUND SWEET. 
 
 Very large ; of a flattened form, and fine pale yellow at 
 maturity : very sweet and delicious. The tree bears well, 
 and the fruit ripens from October to January. This fruit 
 I received of Mr. Samuel Ammidon, of Douglas, Mass. 
 It originated in Vermont. 
 
 87. MELA CARL A. Hort. Trans, Lind. 
 
 Malcarle. Hort. Trans. Charles Apple. lb. 
 
 PoMME Finale. lb. 
 One of the most celebrated and famous of fruits. Rath- 
 er large in size ; of a form inclining to globular, but 
 slightly ovate ; the eye and the stalk, which is about an 
 inch long, and slender, are each inserted in small, deep 
 cavities ; the beautiful waxen skin is without spot, ex- 
 cept being a little marbled with a very faint green near 
 the eye ; of a pale yellow in the shade, which unites rather 
 abruptly with the splendid crimson with which it is covered 
 next the sun ; the flesh is white, tender, delicate, sweet, 
 with the fragrant perfume of roses. It ripens in Septem- 
 ber, and will keep till spring. This apple is a native of 
 Finale in Laguira. It is cultivated extensively in the terri- 
 tories of Genoa as an article of export and commerce to 
 Nice. Barcelona, Marseilles, and Cadiz. A far-famed 
 fruit. In the climate of Italy this is supposed to be the 
 best apple in the world ; but in England, their writers 
 state, it proves, in open culture, but an ordinary fruit, their 
 climate being unsuitable. Near Boston this fruit proves 
 good, but not excellent, and deserves still further trial. 
 
 88. MONSTROUS PIPPIN. Coxe. 
 
 New York Gloria Mundi. Van Dyne. 
 
 A fruit of uncommon size — some have weighed over 
 
 27 ounces ; the skin smooth, yellow, with numerous spots 
 
 of white; the stalk short and deeply inserted ; the eye very 
 
 deep ; the flesh white, tender, juicy, and good, but not 
 
 7* 
 
78 NEW AMERICAN ORCHARDIST. 
 
 high-flavored. Excellent for cooking. Only a few frees 
 of this kind are recommended to enter into a good collec- 
 tion, as, from the weight of the fruit, it is liable to be blown 
 down by high winds. It originated on Long Island. 
 
 89. MORGAN'S FAVORITR Judge Buel 
 
 " A variety received, with the Beauty of the West, of 
 Mr. Morgan^ ajnd which he considers a superior kind. It 
 is nearly as large as the Russian Alexander, and somewhat 
 resembles it in color and shape." 
 
 90. *MURPHY. 
 
 A large and splendid fruit ; in appearance resembling the 
 Blue Pearmain, but more oblong, and not quite so large; 
 skin pale red, streaked or blotched with darker red, and 
 covered with a beautiful blue bloom ; the flesh white,, 
 tender, and good. November to February, Raised by 
 Mr. David Murphy, of Salem^ Mass,, aad introduced to 
 notice by Mr. Manning, 
 
 91. *ORTLEY. 
 
 A native of New Jersey. It resembles the yellow New- 
 town Pippin in its fine flavor and form, but is more oval ; 
 the eye large, not deeply sunk ; the stalk slender, and 
 deeply inserted ; color bright, clear yellow, but changing 
 to bright scarlet next the sun; the flesh yellowish, crisp, 
 and breaking; juice abundant and fine. An excellent 
 fruit. Season, December to April. 
 
 191. PECK'S PLEASANT. S. H. S,, Esq. 
 
 This fruit is one of the most salable apples in the mar- 
 ket of Providence. The skin is smooth, of a yellow color in 
 the shade, with a blush next the sun ; the flavor is pleasant 
 and good. An excellent dessert frmt. It ripens from 
 November to February. 
 
 92. *PENNOCK'S RED WINTER. 
 
 Pelican. 
 The tree bears constantly and abundantly. The fruit 
 IS large and handsome, generally flattened, and its form in- 
 clined; of a deep crimson color, with indistinct streaks 
 of yellow in the shade ; dark blotches next the sun ; the 
 flesh yellow, tender, juicy, sweet, and excellent. Season, 
 "November to March. A superior native fruit, highly de- 
 serving of cultivation. Some here esteem it equal to the 
 Baldwin. A popular apple in the Philadelphia market. 
 
WINTER APPLES. CLASS I. 79 
 
 93. PICKMAN. jR. Jf., Esq. 
 
 A fruit of a globular form, and of a straw color; its 
 flavor, combined with a good portion of acidity, is very 
 rich and good. A winter fruit, fine for the table or for 
 cooking; very productive, and deserving of cultivation. 
 This is much cultivated by Mr. Ware, at or near Salem 
 who thinks it a native. 
 
 94. POWNAL SPITZENBERG. Judge Bud 
 
 So named from its native place, Pownal, in Vermont, 
 where the original tree is now growing — also from its 
 resemblance to the ^sopus Spitzenberg. It is esteemed 
 a very superior winter fruit. 
 
 95. PRIESTLEY. Coze. 
 
 This fruit is large ; the skin smooth, of a dull red color, 
 striped and spotted with pale green; of an oblong form; 
 the flesh is white, of a pleasant, aromatic flavor. An excel 
 lent fruit for the dessert or cooking. The tree is a great 
 bearer, and the fruit ripens in December, and keeps all win- 
 ter. This variety originated, according to Mr. Coxe, in 
 Pennsylvania, and was first cultivated by a Mr. Priestley. 
 190. *POUND ROYAL. 
 
 A most superior fruit, which originated in Connecticut. 
 Large, round, with some few small specks of red next the 
 sun ; color pale greenish white, changing to yellow in 
 March; flesh white or yellowish, tender, breaking; juice 
 of an aromatic and delicious flavor, with a just proportion 
 of acid. The pericarp is large. The tree bears well, and 
 the fruit keeps till April. 
 
 97. *RAMSDEL'S RED PUMPKIN SWEET. 
 
 A beautiful fruit, over medium size ; round or oblong ; 
 of a dark and beautiful red, covered with a dense blue 
 bloom ; flesh tender, very rich, and sweet. The trees bear 
 prodigious crops. A highly salable and profitable fruit, 
 introduced to notice by the Rev. Hezekiah Ramsdel, of 
 West Thomson, Conn. Some, he observes, have set out 
 whole orchards of this fruit for swine, so great is its pro- 
 ductiveness. It ripens in November, and keeps till January. 
 
 98. *RHODE ISLAND GREENING. 
 
 Jersey, or Burlington Greening of Coxe. 
 A very large fruit, flattened at its base and summit; at 
 maturity of a yellowish green color, covered with dark 
 clouds or blotches ; the flesh yellow, tender, rich, juicy, of 
 
80 NEW AMERICAN ORCHARDIST. 
 
 an agreeable flavor, in which acid predominates. The 
 fruit is at maturity from September to March. This tree 
 is a most abundant bearer every other year, and has been 
 on this account most extensively cultivated in Rhode Island 
 and Massachusetts, and is here preferred for its produc- 
 tiveness to the Green Newtown Pippin. 
 
 99. RIBSTON PIPPIN. 
 
 Formosa Pippin. Hort. Trans. 
 Glory of York. Hort. Soc. Cat. 
 Esteemed by the English a very first-rate fruit. A fine 
 fruit with us, but it bears the reputation of a bad bearer. 
 Middle-sized, globular; pale yellow, mottled with red next 
 the sun ; thinly russeted at the crown ; flesh firm, pale, 
 saccharine, agreeably acid, rich, aromatic. December to 
 February. 
 
 100. RED SEEK-NO-FURTHER. 
 
 A large, round fruit, contracted towards the summit ; of 
 a fine deep red color ; the flavor sweet and excellent, 
 relieved by a slight acid. It ripens in October, and keeps 
 till March. The tree is a very great bearer. A Rhode 
 Island fruit. 
 
 101. *ROXBURY RUSSETING. 
 
 This fine old variety is a native of Massachusetts. A 
 large fruit, of a globular or flattened form ; of a brownish 
 yellow russet color, with an occasional blush next the sun ; 
 the skin rough ; the flesh white, juicy, rich, subacid, and 
 excellent. An old and famous variety, a great and constant 
 bearer ; it seldom fails. Great quantities of this fruit are 
 raised in the neighborhood of Boston, for the market and 
 for exportation, and although the Baldwin, the Hubbards- 
 ton Nonsuch, and perhaps some other winter fruits, far 
 exceed this variety in beauty and excellence of flavor, and 
 at least equal it in productiveness, the Roxbury Russet 
 surpasses them in its property of long keeping. They are 
 fit for use in winter, and keep till June or July. 
 
 102. SCALLOPED GILLYFLOWER. Judge Buel 
 "Described by good judges as far excelling the Black 
 
 Gillyflower, and much resembling the Cornish variety, as 
 figured in the Pom. Mag." 
 
 103. SWAAR. Judge Buel 
 
 <• The Swaar and the Jonathan are esteemed equal, at 
 least, if not superior, to the Newtown Pippins and Spitzen- 
 
WINTER APPLES. ~= CLASS i. 81 
 
 bergs. It is of medium size, round, two aiid three fourths 
 deep, and three inches in diameter ; eye medium-sized, 
 closed by the calyx ; stalk three fourths of an inch, slen- 
 der, deeply inserted ; skin greenish yellow, deepening to 
 blush next the sun, thickly dotted with brown specks, 
 intermixed with some of scarlet ; flesh nearly white, firm, 
 heavy, and juicy ; juice rich, and highly agreeable. Ripe 
 ^rom December to April. Mr. Coxe speaks of this as an 
 uncommon fine fruit. Swaar, he informs us, implies 
 heavi/, in the Low Dutch. 
 
 104. WHITE SPITZENBERG. Judge Buel 
 
 A beautiful, fair, and fine-flavored fruit, about the size 
 of the ^sopus Spitzenberg. It lasts during winter, and 
 commands a good price in our market. 
 
 105. *WINE APPLE. 
 
 Hay's Apple. Core sijn. 
 The tree grows large and liandsome, and bears abun- 
 dantly. The fruit is very large and beautiful ; bright red 
 next the sun ; occasionally a few small stripes and blotches 
 of yellow appear in the shade ; the form is globular, a 
 little flattened ; the flesh rich and excellent. It ripens 
 the last of October, and may be kept till February or 
 March. A very fine and productive apple, and highly de- 
 serving of cultivation, and one among the best of apples, 
 Mr. Coxe has stated that in New Jersey it is variously called 
 Large Winter Red and The Fine Winter ; that it is not 
 only an admired table fruit, but excellent for cooking as 
 well as for cider ; and is one of the most salable apples 
 in the Philadelphia market. 
 
 106. *WINTER SWEETING. 
 
 Seaver Sweeting. Grafton Sweeting. 
 The tree grows vigorous and upright, and bears abun- 
 dantly. The fruit is large, round or conical ; bright pale 
 yellow, with a blush next the sun ; the skin smooth ; flesh 
 yellow, juicy, sweet, and fine-flavored. Very valuable as 
 a dessert fruit, or for baking. November to March. 
 
 107. WINTER WHITE CALVILLE. 
 
 Calyille Blanche d'Hiver. lyuh. Bonnet Carre. Ih. 
 This fruit is large, of a bright yellow color, with a 
 bright red blush next the sun ; its form rather flat, and 
 ribbed; flesh white, tender, and pleasant, and worthy 
 of cultivation. It ripens in November, and keeps till 
 March. 
 
82 NEW AMERICAN OKCHARDIST. 
 
 108. YELLOW NEWTOWN PIPPIN. 
 
 A large, flat fruit, of a bright yellow color, with a faint 
 blush next the sun ; the flesii breaking, juicy, agreeably 
 acid, and fine-flavored. It keeps during the winter. The 
 tree grows more vigorous, and the fruit appears to be in 
 greater esteem about Boston than the green variety. 
 
 SECTION IV. 
 
 CELEBRATED CIDER APPLES CULTIVATED IN THE 
 UNITED STATES. 
 
 109. HARRISON. Coxc. 
 
 The most celebrated cider apple of Newark, New Jer- 
 sey, where they make so much cider, and some of the finest 
 m the world. It is cultivated more extensively there, and 
 particularly on the Orange Mountain, than any other 
 apple. The tree is of strong and vigorous growth, the 
 wood hard, a certain bearer, and wonderfully productive. 
 One tree in Essex county, New Jersey, produced one 
 hundred bushels in a year. It requires ten bushels for a 
 barrel of cider, which is so strong, that it will produce 
 fourteen quarts of distilled spirits. The fruit is below 
 medium size, rather long, and contracted towards the 
 crown ; stalk very long, (hence often called Long Stem,) 
 deeply indented at the summit and base ; color yellow, 
 covered with many black spots ; flesh yellow, firm, tough ; 
 flavor pleasant and sprightly, but rather dry ; cider rich, 
 sweet, of great strength. The fruit falls about the first of 
 November, is remarkably sound, and will keep well. It 
 originated in Essex county, New Jersey. 
 
 110. TALIAFERO. Hon. J. C. Gratj. 
 
 The fruit is the size of a grape shot, or from one to two 
 inches in diameter ; of a white color, streaked with red ; 
 with a sprightly acid, not good for the table, but apparent- 
 ly a very valuable cider fruit. This is understood to be 
 a Virginia fruit, and the apple from which Mr. Jefferson's 
 favorite cider was made. 
 
APPLES. — = CLA&S I. 83- 
 
 111. VIRGINIA CRAB. 
 
 Hevves's Virginia Crab. Coze, JVo. SG. 
 A very small, globular-shaped cider apple ; its color a 
 dull red, intermixed with streaks of pale yellow ; the juice 
 acid and austere. An old and established cider apple 
 Mr. Coxe states that the origin of this apple is satisfactori- 
 ly traced to Virginia, where trees of nearly a hundred 
 years of age were standing at the time he wrote. 
 
 SECTION V. 
 
 VARIETIES FOR ORNAMENT OR FOR PRESERVING. 
 
 112. RED SIBERIAN CRAB. 
 
 The tree is of delicate growth, upright and handsome: 
 the leaves shining and beautiful ; a profuse bearer. The 
 tree, when its fruit is at maturity, has a beautiful aspect, and 
 might at a distance be mistaken for a plum or a cherry tree. 
 A very small and beautiful apple, growing in clusters; of 
 a bright scarlet color at maturity; of a globular form; the 
 stalk long. Its principal use is for preserving, for which 
 it is much admired. 
 
 113. YELLOW SIBERIAN CRAB. 
 
 The tree and leaf of this variety are similar to the Red 
 Siberian Crab, and equally beautiful ; it is even more pro- 
 ductive than that variety ; and a tree loaded in autumn 
 with its golden fruit, presents to the beholder a sight the 
 most rich and beautiful. The fruit, which grows in large 
 clusters, is of the size of a middling plum, globular; the 
 stalk is long ; the color fine, clear yellow, or a rich gold- 
 en hue. 
 
 114. CHINESE DOUBLE FLOWERING. 
 
 FoMMIER DE r.A CfIINA. 
 
 The tree is handsome and upright, does not grow large ; 
 the flowers are large, very double, and in clusters, and are 
 beautiful, resembling small roses, of a delicate rose color. 
 It is not uncommon with us ; when in blossom, its appearance 
 is superb. According to my authority, it originated in Chi- 
 na; the fruit is small, but tolerable for eating. 
 
84 NEW AMERICAN ORCHARDIST. 
 
 SOUTHERN APPLES. 
 
 The following are stated to be some of the most esteemed 
 varieties of native apples of Virginia. Part are described 
 from the authority of Mr. Coxe, and the remainder on the 
 authority of a Virginian, which I extract from that valuable 
 Journal, the New England Farmer, Vol. viii. No. 1. 
 
 115. BEVERLEY'S RED. 
 
 The fruit is very large, the skin smooth, of a crimson 
 color ; flesh very white, of a pleasant flavor. A winter fruit. 
 
 116. CARHOUSE, or GILPIN. Coxe, 
 
 The tree is a great bearer. The fruit hangs long on the 
 tree in autumn. A small fruit, rather oblong ; the skin 
 smooth, of a deep crimson color, with occasional yellow 
 stripes ; the flesh yellow, tender, and of good flavor. A 
 native of Virginia ; highly esteemed for its excellence as a 
 table fruit in spring ; also a good cider fruit. 
 11 T. CURTIS. 
 
 The skin is smooth, of a red color ; flesh juicy and 
 pleasant. Ripe middle to end of August. 
 
 118. GLOUCESTER WHITE. Coxe. 
 
 The tree is of vigorous growth, and beautiful form, and 
 very productive ; the fruit of medium size, its form vary- 
 ing from flat to oblong ; of a fine yellow color, clouded with 
 spots of black ; the flesh yellow, breaking, juicy, rich, 
 and delicious. It ripens early in October ; and, accord- 
 ing to Mr. Coxe, is not only a most excellent dessert fruit, 
 but makes exquisite cider. Much cultivated and of high 
 reputation in the lower counties of Virginia. 
 
 119. JAMES RIVER, or LIMBER TWIG. 
 
 Branches drooping or pendent ; the fruit is of a greenish 
 color, with a blush next the sun; the flesh very juicy, and 
 pleasant at maturity. Winter. It keeps a long time. 
 
 120. LIPPINCOT. R. Sinclair. 
 
 A fruit of Maryland. Very handsome, and striped; ex- 
 cellent; one of the best of all early apples. July and Aug. 
 
 121. PRYOR'S RED. 
 
 The fruit is very large ; color brownish red ; its flesh at 
 maturity juicy, and very fine. A winter fruit. 
 
FOREIGN APPLES. CLASS II. 8b 
 
 122. RAWLE'S JANET, or ROCKRIMMON. 
 
 The form is globular, flattened ; the color red and green ; 
 flesh very fragrant, more juicy, and of superior flavor to 
 the Newtown Pippin, and keeps equally as well. 
 
 123. ROYAL PEARMAIN. Coxe. 
 
 Fruit fine, of a large size, flattened, skin rough, of a 
 fine russet color, but red next the sun, and faintly streaked 
 with russet; flesh a rich yellow, firm, but at maturity, ten- 
 der, sweet, and of very sprightly flavor. A good table ap- 
 ple ; excellent for cider ; and highly esteemed by the plant- 
 ers of Virginia, near Richmond, from whence Mr. Coxe 
 procured it. The tree bears uniformly and abundantly. 
 It ripens in October, and will keep till February or March. 
 
 124. STRIPED JUNE APPLE. 
 
 The fruit is as fragrant as a pine-apple melon. It ripens 
 the last of June and beginning of July. 
 
 125. VIRGINIA GREENING. 
 
 ■ The fruit is of medium size; color green, striped with 
 red ; flavor very superior. A winter fruit. 
 
 CIiA§v§ II. 
 
 SELECT FOREIGN VARIETIES OF APPLES DE<. 
 SERVING TRIAL IN THE CLIMATE OF 
 THE UNITED STATES; 
 
 SUCH AS MAY PROBABLY SUCCEED WITH US; ALL DESCRIBED 
 FROM FOREIGN AUTHORITIES. 
 
 The following list consists of celebrated French, Ger- 
 man, and a few Italian apples ; also the principal part of 
 those kinds which Mr. Ronald, from his great judgment 
 and experience, has stated are rendered exquisite on their 
 walls. Such, evidently, need a climate like ours, to bring 
 them to their full maturity and excellence. Except these, 
 I believe I have brought down to our latitudes but few 
 other varieties of English apples ; all celebrated for their 
 excellence, for the dessert, cooking, or for cider. Some of 
 
86 
 
 NEW AMERICAN ORCHARDIST. 
 
 these were either originated by Mr. Knight, or sent to us by 
 him ; also two highly celebrated Russian apples. I have, 
 however, I must confess, far greater hopes in those very 
 kinds, which, like some of our best American varieties of 
 fruit, prove gOod for nothing in England, except on their 
 walls — I mean the celebrated Italian apples, for reasons 
 I have stated in the Introduction, and under the head of 
 Climate ; also for other reasons, stated at the head of 
 Class III. 
 
 Gentlemen of intelligence and judgment who have re- 
 sided both at Paris and in England, have assured me that the 
 apples of those places are not comparable to ours. The 
 late Governor Eustis, I have good authority for stating, 
 expressed the same opinion. This may in part be ascribed 
 to our brighter skies, and more constant and powerful 
 sunshine during summer ; and a gentleman of Salem, who 
 has here made trial of a great many celebrated varieties of 
 English apples, has lately stated to me, that he has been 
 greatly disappointed in them. 
 
 R. Kinds particularly recommended by Mr. Ronald, 
 as being rendered exquisite on walls, and highly deserving 
 such a situation. 
 
 P. Kinds designated by Poiteau as the best in general 
 cultivation in France, and by him particularly recommended. 
 
 C. Kinds described by Dr. Willich, from the celebrated 
 German writer, M. Christ. 
 
 K. L. Kinds sent by Mr. Knight to Mr. Lowell. 
 
 SECTION I 
 
 SUMMER FRUIT. 
 
 127. CALVILLE ROUGE DE MICOUD. London 
 Hart. Trans. Vol. v. p. 242. 31 Thoidn. 
 The account of this extraordinary tree and its fruit is 
 from a communication of M. Thouin. This tree, which 
 produces three crops of fruit annually, originated on the 
 farm of the Baroness de Micoud, near La Charite sur Loire, 
 in the department of the Nievre, and bears three thousand 
 
AUTUMN APPLES. — CLASS II. 87 
 
 apples annually. The tree is striking in its appearance ; 
 " its dense, dark green, shining foliage, during three fourths 
 of the year enamelled with numerous clusters of delicate 
 rose-colored blossoms, and scattered over with fruit of 
 a diversity of color, renders it a most interesting object 
 of cultivation, especially as an ornament to our lawns and 
 shrubberies, producing an effect not less novel than agreea- 
 ble." The first flowering is in April, and abundant. Th<ci 
 fruit of the first crop is globular, depressed ; its height 
 two inches, its diameter nearly three ; of an angular ap- 
 pearance ; the color deep dull red next the sun ; the flesh 
 is yellowish white, fine, breaking, juicy, a sweetish acid, 
 and agreeably perfumed, with a crystalline appearance. 
 It commences ripening the middle of July, and the fruit 
 is mostly ripe in August, and continues ripening till No- 
 vember. The second flowering is in June, and is less 
 abundant than the first. The fruit of the second crop is 
 fit for the table in the end of October ; they are the size 
 of hen's eggs, and are of equal good quality with the first. 
 The third flowering takes place in August, September, 
 October, and November; the fruits are small, no larger 
 than the Pomme d'Api; they are checked in their growth 
 by frost, but will ripen in-doors, and may be eaten raw, 
 but if roasted or stewed they acquire a sweet and delicious 
 flavor. 
 
 128. KESWICK CODLIN. Lindley. Py. Mai. 
 
 One of the most useful and productive of all apples, ex- 
 cept the Hawthornden ; rather large; ribbed at its sides ; 
 pale yellow ; very juicy, subacid ; it answers for tarts even 
 in June. 
 
 SEC TION II. 
 
 AUTUMN FRUIT. 
 
 129. BELLE DES aUERMES. (J.) 
 
 A new fruit of the first quality, very large and excellent, 
 ripening in winter; very beautiful. This fruit I procured 
 of an amateur in France. Eminently deserving trial 
 with us. 
 
88 NEW AMERICAN ORCHARDIST. "^ 
 
 130. (R.) BRADDICK'S NONPAREIL. Hort. Trans. 
 Vol. III. p. 268. Lindley. Py. Mai. PI. xxxiv. 
 
 A valuable dessert apple, raised by John Braddick, Esq. 
 Sweeter and superior to the old Nonpareil ; middle-sized, 
 globular, flattened ; skin smooth, brownish red next the 
 sun; juicy, sugary, rich, aromatic. October to January. 
 
 131. (R.) BRINGEWOOD PIPPIN. Lindley. Py. 
 Mains. 
 
 A most excellent dessert apple, raised by Mr. Knight. 
 Small, globular, flattened ; color bright golden ; russety 
 stripes next the sun ; breaking, rather dry ; juice saccha- 
 rine, perfumed, aromatic. October to March. 
 
 132. (R.) DELAWARE. Py. Mai Brent. 
 
 A very desirable dessert fruit, supposed to be from 
 America. Beautiful ; middle-sized ; flattened ; color rich 
 golden, blotched with deep red ; flesh firm, rich, high-fla- 
 vored ; productive. October to January. 
 
 133. (R.) (L. K.) DOWNTON GOLDEN PIPPIN. 
 Pom. Mag. 113. Lind. 
 
 Knight's Pippin. Elton Pippin. 
 The trees bear early and abundantly. The fruit is of 
 medium size, cylindrical; the stalk short; skin yellow; 
 flesh yellowish, crisp, with a brisk, rich, subacid juice. 
 October to December. Raised by Mr. Knight. A dessert 
 apple, and excellent for cider. Specific gravity of its 
 juice, 1.080. 
 
 134. (R.) FRANKLIN GOLDEN PIPPIN. Py. 
 Mai 
 
 A medium-sized fruit, of American origin. Oblong, a 
 little flatted ; fine yellow ; flavor brisk, with more acid 
 than the other Golden Pippin. A good bearer. 
 
 135. GRANGE. Py. Mai 
 
 An excellent dessert or cider fruit, raised by Mr. Knight. 
 Middle-sized; globular, flattened; flesh close, of pleasant 
 flavor. From October to January. Specific gravity of 
 the juice, 1.079. 
 
 136. GROS LOCART. 
 
 New and very large, fine yellow in the shade, slightly 
 red next the sun, and covered with bloom. The fruit is 
 very fine and excellent; the tree very productive. Thus 
 it was described to me by Mens. Vilmorin, of Paris. High- 
 ly deserving tri^ with us, 
 
AUTUMN APPLES. CLASS II. 89 
 
 137. (R.) KING OF PIPPINS. Py. Mai, Brent. 
 
 PI. XXXVIII. 
 
 A first-rate fruit, which no garden should be without ; 
 middle-sized ; oblong ; color clear golden yellow, fine red 
 next the sun ; rich and juicy. Autumn. Productive. 
 
 138. (R.) KIRKE'S GOLDEN REINETTE. Py. 
 
 "Is an improved variety of the old Golden Reinette. 
 The fruit is in general more beautiful, the flavor equal. 
 The tree bears as well, and is more healthy in its growth." 
 
 139. (C.) NOBLE PIPPIN. Dr. WilUcli. 
 
 Pepin Noble. 
 The trees do not grow tall, but bear abundantly. An 
 exquisite dessert fruit ; oblong, diminishing to the crown, 
 smooth, bright yellow, a lew streaks of red next the sun. 
 It ripens early, and keeps to the end of April. 
 
 140. (R.) PADLEY'S PIPPIN. Pom. Mag. t. 151. 
 Lind. 
 
 Padley's Royal Gkorge of Ronald ? 
 A very excellent dessert fruit ; rather small ; flattened ; 
 skin dull yellow, or orange and russeted ; flesh breaking, 
 saccharine, pleasant, aromatic. November and December. 
 
 141. PINE-APPLE RUSSET. Lindky. 
 
 This fruit is described by Lindley as one of the best of 
 all their dessert apples. Juice more abundant, saccharine, 
 spicy, aromatic, perfumed, with a perfect proportion of 
 acid, and flavor of the pine-apple. It is medium-sized, 
 roundish ovate, angular ; color yellowish or yellow russet; 
 flesh crisp, tender ; one of the finest of the season. Sep- 
 tember and October. 
 
 142. (P.) POMME PRINCESSE. N. Dull. PI. viii. 
 The fruit is of medium size, flattened ; of a beautiful 
 
 yellow in the shade, striped with red next the sun ; the 
 flesh yellowish white, fine, and excellent ; juice not abun- 
 dant, but agreeable and sweet. This excellent apple is 
 one of the best species of Reinettes. October. 
 
 143. (C.) PRINCE'S TABLE APPLE. Dr. Willich 
 
 LOSKRIEG. 
 
 A delicious autumnal fruit, vying with the pear rennet , 
 
 it is of the Calville family. Moderately large ; somewhat 
 
 oblong ; whitish, and covered on the south side with red 
 
 streaks. The tree does not rise to a considerable height. 
 
 8* 
 
90 NEW AMERICAN ORCHARDIST. 
 
 144. (R.) SCARLET PERFUME. Ptj. Mai 
 
 Cole Apfle, lb. and Pom. Mag. 
 A new and very desirable dessert fruit, and good for 
 cooking. Moderately large; flattened; nearly globular, 
 flat-sided; mostly covered with rich, deep red; juicy, rich, 
 flavor spicy. September and October. 
 
 145. (R.) WYCKEN PIPPIN. Lindki/, Loudon. 
 
 A dessert fruit, below medium size; flattened; yellowish 
 green, but pale dull brown next the sun ; flesh firm, break- 
 ing, sugary, with a little musky perfume. The cottagers' 
 apple around Wyken. October to December. 
 
 SECTION III. 
 
 WINTER FRUIT. 
 
 146. BARCELONA PEARMAIN. Pom. Mag. t. 85. 
 Lind. 
 
 Speckled Golden Reinette, according to the Pom. Mag. 
 
 Reinette Rouge, according to Lind. 
 
 A dessert fruit, of medium size; oval, rather long; 
 brownish yellow in the shade, deep red next the sun ; flesh 
 firm, with a rich, aromatic, but slight and agreeable acid. 
 November till February. A good bearer. 
 
 147. (R.) BEACHEMWELL SEEDLING. Pom. 
 
 Mag. Lin. 
 An excellent dessert apple, raised by John Motteaux, Esq. 
 Medium-sized, roundish, depressed ; pale yellow, but red 
 next the sun ; flesh tender, juicy, pleasant. November to 
 April. The tree bears well. 
 
 148. BELLE DU HAVRE. (J.) 
 
 A new and noble fruit, very large, and covered with 
 bright red ; of the first size and quality; ripening in win- 
 ter. This fruit I procured of an amateur in France. Emi- 
 nently deserving trial with us. 
 
 149. (C.) (P.) BORSDORFER. Dr. Willich. 
 Red Borsdorfer. Ih. Borsdorf of Lindley. 
 
 A delicious German apple, of large size, beautiful as the 
 Canadian, and in size and form like the Reinette Triom- 
 
WINTER APPLES. CLASS II. 91 
 
 phante, which it almost excels ; globular formed, slightly 
 narrowed at the crown ; yellow in the shade, but for the 
 most part a fine glossy red ; its flesh uncommonly white, 
 tender, juicy, sweet, partaking of the odor of roses ; a 
 bright red vein encompassing the core. The tree comes 
 early into bearing, and bears abundantly. It ripens in 
 December. 
 
 150. (R.) CHRISTIE'S PIPPIN. Py. Mai 
 
 A very fine dessert apple, raised by Mr. Christie : in 
 form and shape like a Nonpareil ; lemon-colored, with faint 
 red stripes ; flesh soft, agreeably sweet, enough of acid. 
 November till February. The tree bears abundantly. 
 
 151. (K. L.) CORNISH JULY FLOWER. Py. MaL 
 
 PI. XIX. 
 July Flower. Hort. Trans. 
 Very old, above the middle size, oval, with irregular 
 ribs ; of an olive green color, streaked with dull red ; the 
 flesh of a rich aromatic flavor and fragrant perfume. Not 
 very prolific. It keeps through the winter. 
 
 152. (R.) COURT OF WYCK, or RIVAL GOLDEN 
 PIPPIN. Py. Mai Brent. PI. xii. 
 
 "A dessert apple, which vies with the Golden Pippin in 
 richness of flavor, and much excels it in other respects; 
 it is rather large, of a golden hue, with red stripes, very 
 handsome. This is esteemed the finest Christmas apple 
 we have. Keeps well till February or March. The tree 
 never cankers, and never fails bearing. 
 
 153. D'ASTEMS. Py. Mai Brent. PI. xxxi. 
 Strifling d'Hiver. 
 
 A noble kitchen fruit ; large, globular ; a little flattened ; 
 green, with some dull red streaks, chiefly on the top of the 
 fruit. It is a first-rate sort, firm, with a rich flavor, and 
 dresses well ; and will keep till March or April." 
 
 154. DUTCH MIGNONNE. Pom. Mag. Py. Mai 
 Reinette Doree of Mayer. 
 
 Christ's Golden Reinette of the Taschenbachj according to 
 the Pom. Mag. 
 An excellent dessert and sauce apple; over medium size, 
 a little flattened and diminished at its crown ; greenish 
 yellow in the shade, next the sun striped and marbled with 
 deep red ; the flesh is firm, crisp, juicy, subacid, aro- 
 matic. November to April. Tree an abundant bearer. 
 
92 NEW AMERICAN ORCHARDIST. 
 
 155. (C.) EASTER, or PASQUE APPLE. Dr, 
 
 Willich. 
 The Easter, or Pasque Apple, is one of the principal and 
 finest of the Calvilles ; it is large, with high, projecting ribs, 
 and of a bees-wax color; has a white, tender, juicy pulp, 
 and emits a very grateful odor, similar to that of roses. 
 The tree bears abundance of fruit. 
 
 156. (C.) (P.) FENNOUILLET GRIS. Bon Jarcl 
 Dr. Willich. 
 
 Caraway Russet. Hart. Soc. Cat. Spice Apple. lb. 
 
 Brown Apple of Burnt Island. lb. 
 
 Anis. Bon. Jard. Winter Anis Rennet. Dr. WiUlch. 
 The tree is very productive; the fruit is under medium 
 size ; globular, depressed ; the skin of a gray fawn shade, 
 covered with thin russet, and a slight brown next the sun ; 
 the flesh is tender, and has the peculiar aroma and flavor 
 of anise. December till February. 
 
 157. (P.) FENNOUILLET JAUNE. Bon Jard. Lind, 
 
 Embroidered Pippin. Lindley. 
 
 Drap d'Or. Bon Jard. Duh. Pomme de Caractere. lb. 
 The tree is very productive ; the fruit of medium size, 
 globular, inclining to oblong; its skin is a beautiful yellow, 
 marked with fine russet lines resembling letters; hence its 
 name, Pomme Caractere. Its flesh is firm, delicate, sac- 
 charine, and excellent, with a flavor of the Fennouillet, or 
 Anise. December to February. 
 
 158. FENNOUILLET ROUGE. Nouv. Cours Compl. 
 A very excellent fruit, of medium size ; globular, flat- 
 tened ; deep gray, but streaked with brown red next the 
 sun ; flesh firm, sugary, high-flavored, musky. March. 
 This fruit requires a light, warm soil, and cannot be too 
 much multiplied. 
 
 159. (K. L.) GOLDEN HARVEY. Pij. Mai. 
 Brandy Apple. 
 
 A small dessert apple; light yellow, flushed with red, 
 and russeted ; flesh remarkably compact ; very rich in 
 flavor. It will keep till April or May. It is called Brandy 
 apple, from the specific strength and gravity of its juice, 
 which is L085. The tree grows feeble; it does not bear 
 well at first, but afterwards seldom fails. 
 
 160. (R.) GREEN NONPAREIL. Py. if/c/. ^m?^. 
 
 PI. XXXIV. 
 
 Fetworth Nonpareil. 
 
 Raised at the earl of Egremout's ; larger than the old 
 
WINTER APPLES.— CLASS II. 93 
 
 Nonpareil, but of nearly of the same shape ; the color green. 
 A valuable apple for the table ; crisp, juicy, and high-fla- 
 vored. February or March. It is a good bearer 
 
 161. HUBBARD'S PEARMAIN. Lindley.Pom.Mag. 
 Golden Vining of Pom. Mag. 
 
 According to Lindley, the merits of this fruit are unri- 
 valled, and its superior as a dessert fruit, from November 
 to April, does not exist in that country. The fruit is 
 small, ovate or globular, yellow, orange or pale red next 
 the sun; flesh firm, rather dry, juice sweet, rich, of a most 
 highly-perfumed, aromatic flavor. An abundant bearer. 
 
 162. (P.) JERUSALEM. Bon Jard. p. 344. 
 
 PoMME Pigeon, lb. 
 The tree is of medium vigor, and very productive. The 
 fruit is small, conical ; its color that of the changeable 
 rose ; flesh fine, delicate, granulous, and very good. 
 
 163. (R.) MARGIL. Lindley. Hooker's Pom. Lond. 
 A very excellent dessert fruit ; small, ovate, angular ; 
 
 bright orange, streaked and mottled with rich red and 
 brown ; slightly russeted ; flesh yellow, firm, breaking, 
 juicy, sweet, highly aromatic. November to March. A 
 very excellent bearer. 
 
 164. (R.) MARTIN NONPAREIL. Hooker. Lindley. 
 A new and valuable dessert fruit, small, ovate, depressed; 
 
 dull green, but tawny orange or red next the sun ; thinly 
 russeted ; not handsome ; flesh compact, with an excellent 
 flavor, sweet, with a fine acid. They have been kept a 
 year. The tree is a good bearer. 
 
 165. (C.) MELA DE ROSMARINO. Dr. Willich. 
 White Italian Rosemary Apple. lb. 
 
 A very beautiful species of Calville, having no ribs, but 
 a most glossy skin, which resembles the finest virgin wax ; 
 and, on the south, somewhat red ; of an oblong figure, and 
 the size of a goose egg ; its flesh is white as snow, un- 
 commonly tender, and yielding a saccharine juice of a 
 slightly aromatic flavor. Its large pericarpium contains 
 twenty kernels in five cells. November till February. 
 
 166. NORFOLK BEAUFIN. Py. Malus, Lind, 
 
 A beautiful cooking apple ; a fruit of great merit for 
 drying, furnishing a luxury at table during winter ; rather 
 large, flattened ; nearly the whole surface covered with 
 livid red. November till June. " These apples are dried 
 
94 NEW AI>IER1CAN ORCHARDIST. 
 
 by the bakers of Norwich, annually, and sent in boxes to 
 all parts of the kingdom, where they are universally ad- 
 mired." 
 
 167. (C.) PEAR RENNET. Dr. Willich. 
 
 Reinette Poire of the catalogues. 
 Both an autumnal and winter fruit; presents a capital 
 yellow apple, of a tender, yellowish pulp, the juice of which 
 has the acidulous flavor of Rhenish wine. It is sufficiently 
 mellow in the beginning of November, and may be pre- 
 served through the greater part of winter. The tree is of 
 slender growth. 
 
 168. PIGEON DE ROUEN. 
 
 A new fruit, of medium size and ovate form, very val- 
 uable and productive. Thus it is described to me by 
 Mons. Vilmorin, of Paris ; highly deserving trial with us. 
 
 169. POMME DE LESTRE. Bon Jard. p. 344. 
 This apple was found in the department of Vienne, in 
 
 1813, and has been preserved during three years. It is 
 highly esteemed. 
 
 170. (C.) (P.) REINETTE DOREE. Dr. Willich, 
 Nouv. Cours Complct d'Agr. Vol. xii. p. 213. 
 
 Reinette Jaune Tardive. lb. Dr. Willich. 
 This apple is equal in goodness to the Reinette Franche, 
 but is nearly gone when that variety begins to be fit for 
 use. It is middle-sized, flattened, deep yellow in the shade, 
 reddish next the sun ; flesh juicy, saccharine, vinous, high- 
 flavored, a little acid. December to March. 
 
 171. (P.) REINETTE FRANCHE. Nouv. Cotirs 
 Compl. Vol. XII. p. 215. 
 
 Fruit large, round, irregularly formed, and very much 
 pointed with brown ; sometimes slightly red next the sun ; 
 the flesh is firm, yellowish white, saccharine, agreeable. 
 It is, notwithstanding the excellence of the Reinette Grise 
 and the Reinette du Canada, the best of all ; but it varies 
 much in goodness, in size, and duration, according to the 
 soils, expositions, seasons, &c. 
 
 172. (R.) SCARLET NONPAREIL. Pom. Mag. 
 t. 87. Lindley. Pyrus Mcdus. PI. xxxiv. 
 
 A dessert apple, admired for its beauty and excellence ; 
 middle-sized, roundish, not angular ; yellowish green in 
 the shade, deep red next the sun, streaked; flesh firm, 
 
WINTER APPLES. CLASS II. 95 
 
 yellowish white, juicy, rich, and excellent. Extensively 
 cultivated in England. November to March. 
 
 173. (K. L.) (R.) SWEENEY NONPAREIL. Hort. 
 Trans. Lindley. 
 Rather large, and in form of a Nonpareil ; color green, 
 with patches of russet all over ; sometimes a brilliant color 
 next the sun ; flesh firm, crisp, with abundance of juice, 
 in which a powerful acid is combined with much sugar. 
 A new dessert apple from November to March. The tree 
 is an abundant bearer. 
 
 182. SCARLET GOLDEN PIPPIN. 
 
 New, and eminently beautiful. A new and extraordi- 
 nary fruit, and highly celebrated; sent hither by Mr, 
 Rivers in 1842. It keeps till May. 
 
 183. *STURMER PIPPIN. 
 
 A new and eminently distinguished fruit; large, round, 
 ruddy next the sun ; of a brisk flavor. The tree bears 
 well, and the fruit keeps till June. A variety received 
 from the Loud. Hort. Soc. in 1842. 
 
 175. (C.) REINETTE TRIOMPHANTE. 
 
 Victorious Reinette. Dr. Willich. 
 *'An uncommonly fine, large, and well-formed apple, 
 which, on being deposited on the floor, acquires a deep 
 yellow tint, marked with starry points, and frequently 
 brown, rough spots, or large warts; its eye represents a 
 regular star ; its flesh beneath the tender skin is yellow, 
 firm, though delicate; yielding abundance of juice, that 
 possesses a pleasant, aromatic flavor. It ripens about 
 Christmas, and may be kept till March. The tree grows 
 luxuriantly, and becomes of considerable size." 
 
 176. LA VIOLETTE. Noiiv. Coiirs Complet Agri. 
 
 POMME DE QUATRK GoUTS. lb. 
 
 Fruit of medium size, oblong; color deep red next the 
 sun, yellow, striped with red in the shade; the flesh fine, 
 delicate, saccharine, having a little of the perfume of the 
 violet ; reddish beneath the skin, greenish towards the 
 centre. This variety is one of the best of apples, and 
 keeps till May. 
 
 (R.) Also to the above list, all Nonpareils and all 
 Golden Pippins not here described, are recommended by 
 Mr. Ronald for walls. 
 
96 NEW AMERICAN ORCHABDIST. 
 
 SEC TION IT. 
 
 FOREIGN CIDER APPLES DESERVING TRIAL IN THE 
 UNITED STATES. 
 
 THESE WOULD BE LIKELY TO ANSWER WELL IN CANADA. 
 
 177. FOXLEY. Lindley. 
 
 Raised by Mr. Knight from the Siberian Crab and 
 Golden Pippin. A very small apple, growing in clusters, 
 of a bright, gold color* Specific gravity of its juice, 
 1.080. 
 
 178. HAGLOE CRAB. 
 
 The most famous cider in the world was formerly 
 made from this fruit in England. An old fruit; small, ill 
 shaped; yellow in the shade, russety red next the sun. 
 Specific gravity of the juice, 1.081. This fruit has been 
 many years in the United States — quite long enough 
 for trial. 
 
 179. SIBERIAN BITTER SWEET. Lindley. 
 Raised by Mr. Knight from the Siberian Crab and 
 
 Golden Harvey ; and was sent by Mr. Knight to the Hon. 
 John Lowell. It is small, not much larger than the Sibe- 
 rian Crab, of a yellow color, with a blush next the sun. It 
 is supposed to contain a larger proportion of saccharine 
 matter than any other apple known. It does not abound 
 in juice, and it is supposed would be a most valuable va- 
 riety to mix with the more austere sorts. The trees are 
 most abundant bearers. 
 
 180. SIBERIAN HARVEY. Lindley. 
 
 A small, globular fruit, raised by Mr. Knight from the 
 Siberian Crab and Golden Harvey ; of a bright gold 
 color, stained with deep red next the sun ; the fruit grows 
 in clusters on slender branches ; the juice exceeding 
 sweet. Ripe the middle of October. Specific gravity of its 
 juice, 1.091. 
 
 See DowNTON Golden Pippin, Grange, and Orange 
 Pippin, which are all cider fruits. 
 
APPLES. — CLASS III. — SUMMER. 97 
 
 CliAJ^S III. 
 
 SELECT LIST OF FOREIGN VARIETIES OF APPLES 
 DESERVING TRIAL IN NORTHERN CLIMArES. 
 
 The following select list of Northern fruits are chiefly of 
 British origin. They are described by their writers, Lind- 
 ley and Ronald, as of first-rate excellence; the latter, es- 
 pecially, from his great collection of trees in bearing. Yet, 
 as few of them are by him included in that list of kinds 
 which he has recommended as being highly improved on 
 walls, or as requiring a warmer climate, I have therefore 
 concluded to leave them in high northern latitudes. 
 Other reasons for this will be found in the " Introduc-' 
 tion" to this work, and in the article which follows, on 
 "Climate." I have assigned them to the influence of 
 fine summer skies; to Nova Scotia and the Canadas, and 
 the British possessions in America ; also to the north- 
 western section of our own country, on the side of the 
 Pacific 5 to Oregon, and our neighbors, the Russians, ly- 
 ing contiguous. For all of them, we might include, also, 
 many other kinds, of the first and second classes, which 
 may have originated in the higher latitudes. Some of 
 them, however, will prove fi.ne with us, and all are now 
 on trial 
 
 SECTION I. 
 
 SUMMER FRUIT, 
 
 181, AsTttACAN. Pom. Mag. Lind. Dr. Witlich. 
 
 White Astracan. Povi. Mag. and Lind. 
 Glack de Zelande. lb. Transparent de Moscovie. lb. 
 Russian Ice Apple. lb. Pomme de Glace. Ih. 
 This fruit is said to grow wild about Astracan. It is of 
 medium size, globular, the sides angular ; the skin is 
 smooth, and covered with pale bloom ; the flesh semi- 
 transparent, of the whiteness of snow. Dr. Willich, on the 
 authority of M. Christ, has described it as beautiful, yel- 
 9 
 
1>8 NEW AjVIERICAN orchardist* 
 
 lowish white, with fine red flaming streaks ; with a saccha- 
 rine juice, so copious, that it constitutes seven ninths of 
 the weight of the fruit — which is most superior, iti a 
 suitable situation and climate, not below 49° of latitude, 
 [See art. on Climate, in the first pages of this work.] The 
 Pom. Mag. and Lindley inform us, that this fruit is very 
 fine in the climate of England; but at Pans, according to 
 the Bon Jard., the fruit is but at mediocrity; and in our 
 climate, good judges have pronounced it good for nothing. 
 
 BoRoviTSKY, (Russian.) Brown's Summer Beauty. 
 Carlisle Codlin. Early Crofton, (Irish.) Early 
 JuLiEN, (Scotch.) Rivelstone Pippin, (Scotch.) Sack 
 AND Sugar. Salina. Sugar-Loaf Pippin, Dolgoi 
 Squoznoi, or Lo7ig Transparent, (Russian.) Summer 
 Golden Pippin. Wormsley Pippin. Knight's Codlin. 
 
 SECTION II. 
 
 AUTUMN FRUIT. 
 
 Alfriston. Lind. Beauty of Kent. Bedfordshire 
 Foundling. Cowarne's Queening. Devonshire 
 duEEN. Dowell's Pippin. Downton Nonpareil. 
 Edgar. Flower of Kent. French Pippin. Golden 
 Burr. Golden Noble. Kentish Broading. Kentish 
 Fillbasket. Kerry Pippin. Lewis's Incomparable. 
 Kirke's Scarlet Admirable, or Hollandbury. London 
 Pippin. Lucombe's Seedling. Pearson's Plate. Pot- 
 ter's Large Seedling. Rawlin's Fine Red-Streak. 
 Rymer. Salopian Pippin. Scarlet Crofton, (Irish.) 
 Sops of Wine. Striped Monstrous Reinette. 
 
 SECTION III. 
 
 WINTER FRUIT. 
 
 Aromatic Russet. Burrell's Red. Claygate 
 Pearmain. Cockle Pippin. Cornish Aromatic Dev- 
 onshire Golden Ball. Duke of Wellington. Ham 
 
APPLES. — CULTIVATION. 99 
 
 BLEDON Deux Ans. Hoary Morning. Hugh's Golden 
 Pippin. Kirke's Lord Nelson. Lemon Pippin. Mar- 
 malade Pippin, (Welch.) Norfolk Storing. Northern 
 Greening. Striped Holland Pippin. Waltham Ab* 
 BEY Seedling. Yorkshire Greening. 
 
 CULTIVATION, &ic. 
 
 The seeds or pomace of the apple should be sown in 
 autumn in a rich soil. When the young plants appear in 
 spring, they should be carefully thinned to the distance of 
 two inches asunder, and kept free from weeds by carefully 
 hoeing during the remainder of the season, or till of suf- 
 ficient size to be removed. 
 
 At one or two years of age, they are taken up, their tap 
 roots shortened, that they may throw out lateral roots ; they 
 arc transferred to the nursery, set in rows about four feet 
 asunder, and at one foot distance from each other in the 
 row, in a rich and loamy soil. In the summer following, 
 they are inoculated, or they are engrafted or inoculated the 
 year following. 
 
 Size and Age for transplanting to the Orchard. 
 
 An apple tree, when finally transplanted to the orchard, 
 ought to be at least six or seven feet high, with branches 
 in proportion, and full two years from the bud or graft, 
 and thrifty. Apple trees under this size belong pnperly 
 only to the nursery. 
 
 Distance. 
 
 The distance asunder to which apple trees should be 
 finally set, when transplanted to the orchard, depends upon 
 the nature of the soil, and the cultivation to be subsequent- 
 ly given. If the soil is by nature extremely fertile, forty 
 feet distance may be allowed, and even forty-five and fifty 
 feet in some very extraordinary situations ; for before the 
 trees become old, they will completely shade the ground. 
 
100 NEW .AMERICAN ORCHARDIST. 
 
 If, however, the soil is not very extraordinary by nature, or 
 so rendered by art, this distance would be too great ; for 
 the trees would become old, and their growth would be 
 finished, before the ground could be covered by their 
 shadow; — thirty feet, only, may therefore be allowed in 
 land usually denominated of good quality, and but twenty 
 to twenty-five feet in land of ordinary quality. But where 
 economy of time, of land, and of all things else, is con- 
 sulted, but one half this distance will answer for a series 
 of years. 
 
 The quincunx mode is recommended for close arrange- 
 ment, and short-lived trees may be set in the intervals. 
 
 The size to which an apple tree may attain, and the 
 ground which should be allotted to it, depend also, in some 
 measure, on the particular variety of apple ; some sorts 
 being well known to attain to a much greater size than 
 that of others. 
 
 The period of growth, or the duration of the apple tree, 
 is comparatively limited ; this is sufficiently evident from 
 the perishable nature of its timber. Those species of trees 
 only will continue living and growing for numerous cen- 
 turies, whose timber may be preserved incorruptible during 
 the lapse of a long succession of ages. 
 
 Soil and Situation. 
 
 A rich soil, rather moist than dry, is that adapted to the 
 apple tree ; but what is usually termed a deep pan soil is 
 to be preferred. 
 
 On such a soil, whether on the plains, or in the valley, 
 or on the sides and summits of our great hills, which al- 
 most always consist of good land, and even in situations 
 the most exposed, the apple tree will flourish. 
 
 One of the most productive apple orchards in this im- 
 mediate vicinity, is situated on the north and north-west 
 sides of a hill, the most exposed to cold winds. The soil 
 of great hills is generally of far superior quality to that 
 o^ the plains; and it is a very mistaken opinion, which 
 seems adopted by some, that the soil of all hills must 
 of necessity be dry and deficient in moisture. It is 
 the plains and the knolls that are but too generally thus 
 deficient, not the great hills, which almost always abound 
 in springs^ 
 
APPLES. CULTIVATION. 101 
 
 Land half covered with rocks, and incapable of being 
 cultivated with the plough, is in some respects admirably 
 suited to the apple tree. For, in such situations, they are 
 not liable to suffer from drought; they receive nearly a 
 double portion of moisture from the rains that fall, and a 
 greater degree of heat by the reflected rays of the sun. 
 
 They may even flourish on sandy plains, if, where the 
 tree is to be placed, an excavation is formed six or eight 
 feet in diameter, and three or four feet in depth, and if 
 half filled either with useless small stones intermixed with 
 rich loam, mud from the low grounds, clay, or gravelly 
 clay, or mixtures of any of these substances, with a por- 
 tion of manure, and the remainder of the excavation filled 
 to the surface with rich loam. 
 
 Management of the Land. 
 
 If the ground intended for the orchard cannot con- 
 veniently be kept wholly in a state of cultivation during 
 the first years, a portion, at least, ought to be. 
 
 A strip of land to each row, of eight or ten feet in 
 width, well manured, may be kept cultivated, and the 
 vegetables which may here be raised will amply repay the 
 expense and labor bestowed during the four or five first 
 years. After this, if the trees have grown well, as they 
 probably must have done, cultivation at a distance in the 
 intervals becomes even more important than within the lim- 
 ited distance of a very few feet from the trunk of the tree. 
 
 For on examination it will be found that the small 
 fibres or spongelets, by which alone the tree derives all the 
 nourishment it receives from the earth, are now remote 
 from the trunk of the tree; they are now to be found 
 seeking pasture beyond the limits of its shade, and it be- 
 comes necessary that the whole ground should be kept in 
 a high state of cultivation for the four or five following 
 years; after this period, it may occasionally be laid to 
 grass, which, however, should be broken up at frequent 
 intervals, the land being always kept in good heart. 
 
 Pruning. 
 
 I have given directions for pruning the trees while 
 young, under the general directions in the former part of 
 9* 
 
102 NEW AMERICAN ORCHARDIST. 
 
 this work, at page 51. Those directions are particularly 
 applicable to the apple tree. I would only add, that when 
 these directions have been followed, — when large and 
 profitable crops are desired, — our cultivators generally 
 avoid robbing their trees unnecessarily of a particle of 
 bearing wood. 
 
 Those limbs which interfere with other limbs by galling, 
 the suckers and dead wood, are alone removed; for they 
 consider that the warmth of the atmosphere is of itself 
 sufficient in our climate to ripen the fruit, without at- 
 tempting to admit the sun to every part of the tree. 
 
 These directions are to be more especially observed in 
 regard to old trees in their declining years : their trunks 
 being too old for the reproduction and sustenance of a 
 crop of new and fruitful wood, nothing should be taken 
 away but the dead branches and suckers. We have seen 
 old trees, whose branches were annually loaded with fruit, 
 despoiled at once by the hand of man of half their bear- 
 ing wood, under the mistaken idea that the destruction 
 of the one half of the tree would confer a benefit on the 
 remainder, and render it still more productive. We 
 noticed, however, that the effect thus produced was direct- 
 ly the reverse, as their total destruction usually followed 
 as a consequence not long after. 
 
 Insects. 
 
 The apple tree has four destructive enemies — the cater- 
 pillar, the borer, the canker-worm, and the curculio. 
 
 The Caterpillar usually makes its first appearance with 
 the opening of the leaf of the apple tree : they are readily 
 and easily destroyed if taken in season. They are brought 
 down either by the hand, or by the excellent brush in- 
 vented by the late Hon. Timothy Pickering, which must 
 be attached to a pole. They should be taken early in the 
 morning, before they leave their nests. When brought 
 down, they must be destroyed. The trees should be ex- 
 amined a second time not long after. 
 
 The Borer. The modes of preserving apple trees from 
 the depredations of the borer may be found in the former 
 part of this work. 
 
 Of the Canker-Worm. In the immediate neighbor- 
 
APPLES.— CULTIVATION. 103 
 
 hood where I reside, the canker-worm is unknown. I must 
 therefore avail of the experience of others. 
 
 The canker-worm, after it has finished its work of 
 destruction in spring, descends to the earth, which it 
 enters to the depth of from one to five inches. After the 
 first frosts of October, or from the 15th or 20th, those 
 nearest the surface usually begin to rise from their earthy 
 bed, transformed to grubs or millers. They usually rise 
 in the night, and invariably direct their course to the tree, 
 which they ascend, and deposit their eggs on the branches, 
 which are hatched in April or May. They frequently 
 rise during moderate weather in winter, when the ground 
 is not frozen, and in March, and till towards the end of 
 May. When the ground in spring has been bound by a 
 long continuance of frost, and a thaw suddenly takes 
 place, they sometimes ascend in incredible numbers. 
 
 Here, then, at the bottom or trunk of the tree, it is 
 necessary to arrest their progress, and prevent the ascent 
 of the grub or jniller. 
 
 The usual mode, or the mode generally adopted in 
 practice, is tarring. With this design, the bark around 
 the circumference of the trunk is scraped smooth, and the 
 crevices where the application is to be made are filled 
 with clay or mortar; over this, a strip of canvass three 
 or four inches in width is to be bound around the tree, 
 the lower band to consist of a large tow cord, to prevent 
 the running down of the tar, and its consequent pernicious 
 effect on the tree. On this strip the tar is laid with a 
 brush. The operation must be performed every afternoon 
 a little before sunset, when the weather is moderate, and 
 the surface of the earth not frozen, from the first hard 
 frosts which commence in October, and during the winter, 
 till about the last of May. For the tar, by the heat of 
 the sun, or by dry winds, or other causes, sometimes be- 
 comes dry on its surface in a very short time, and in such 
 cases it offers no obstruction to the passage of the insect. 
 Dr. Thacher, in his American Orchardist, has recom- 
 mended that a small portion of soft grease or train oil 
 should be mixed with the tar to preserve it from drying. 
 It should be observed that the insect, on finding its pas- 
 sage obstructed, frequently deposits its eggs in great num- 
 bers near the base of the tree, in the cracks and fissures 
 of the bark. These may be destroyed by a solution of 
 
104 NEW AMERICAN 0RCHARS5ST, 
 
 potash. But the tar does not at all times afford a perfect se- 
 curity ; for when vast numbers arise at once from the earth, 
 a bridge over the tar is speedily formed of the carcasses of 
 those which first attempt the ascent, and over these an in- 
 numerable host may safely pass,, and the labor of tarring^ 
 previously bestowed, is lost for that season. 
 
 The tarring process is a tedious one, requiring constant 
 attention during a long period ; the omission of a single 
 nicrht favorable to the ascent of the grubs, may prove fatal 
 to the trees for that season, and the labor previously be- 
 stowed is lost. 
 
 Various other modes have therefore been proposed, with 
 the design of preventing their ascent ; but however in- 
 genious or effectual they may have proved, they have not 
 to my knowledge yet been introduced to general practice. 
 
 The strip of list or girdle to surround the tree, ojid cov- 
 ered with the mercurial ointment, as recommended by Dr. 
 Spofford, of Bradford, Mass., as an effectual remedy, was 
 tried by Gen. Dearborn in the course of his experiments, 
 and with him has totally failed f it offered no obstruction 
 whatever to the ascent of insects. [See Neio England 
 Farmer, Vol. viii. Nos. 23 and ^S.] 
 
 What the particular causes of the failure in this instance 
 were, provided it has in other instances proved effectual, 
 we cannot conjecture, unless we suppose that the insects 
 passed over while the mercurial preparation was yet in a 
 new and fresh state, and before it had time to imbibe that 
 portion of oxygen from the atmosphere which Dr. Spofford 
 has asserted renders its poison more active and effectual. 
 
 The Hon. John Lowell has stated in Vol. iii. No. 4 of 
 the Mass. Agr. Repository, that he caused the ground 
 around sixty apple trees to be dug to the depth of four 
 inches, and to the distance of two or three feet from the 
 roots ; it having been ascertained by Professor Peck, that 
 the insect seldom descended into the ground at a greater 
 distance than three or four feet from the trunk. The 
 ground being laid smooth, three casks of effete or air- 
 slacked lime were spread over the surface thus prepared, 
 to the depth of about an inch. These trees were tarred 
 as well as the others; and, although grubs or worms ap- 
 peared on most that were not limed, not a single grub was 
 to be perceived on the trees limed. 
 
 Mr, Lowell has spoken of the result of the experiment 
 
APPLES. — CULTIVATION. 105 
 
 ^s e,f a single trial, and the first of the kind to his knowl- 
 edge on record, and expresses his hopes that it may induce 
 others to pursue still further the experiment; for while 
 tarring is injurious to the tree, and expensive in its appli- 
 cation, the lime, which may consist of sweepings of the 
 dime store, is comparatively cheap ; it requires but a single 
 application in a season; it is not only destructive to ani- 
 mal substances, but is useful as a manure. 
 
 Professor Peck has recommended that the ground 
 should, in October, be carefully inverted with a spade to 
 ^he depth of five inches, and, as far as the branches extend, 
 the clods broken, the surface raked smooth, and rolled 
 with a heavy roller ; the rolling to fee repeated in Marck. 
 Lime, reduced to an impalpable powder, he thinks, might 
 be with advantage applied to the surface thus smoothed, 
 iaot only as being adapted to dose the openings which 
 may appear, but useful also from its caustic qualities. 
 
 Dr. Robbins, of Roxbury, has recommended, as an ef- 
 fectual remedy, that a strip of sheet-lead, of four and a 
 Jialf inches in width, be formed into a tube or gutter, by 
 bending over a wooden cylinder ; this is again bent round 
 the tree by passing a rope through it. After being ad- 
 justed to a' level, it is secured by nailing its inner edge t© 
 the tree. This, being soldered at the ends, is filled in 
 autumn with winter-strained oil, spirits of turpentine, or 
 -other liquids; and above this is placed a strip of oiled 
 sheathing paper, cut in proper form, as a screen from the 
 falling rain. 
 
 The plan invented by Mr. Abel Houghton, of Lynn, and 
 eaid to have proved effectual, differs from the above, as the 
 circular gutter is formed of thick pasteboard painted ; it 
 is filled with oil, and a pasteboard screen projects from 
 above, covered with painted canvass, to shield it from the 
 rain. 
 
 On similar principles Mr. Briggs, of Bristol, Rhode 
 Island, has successfully stopped the ascent of the grub by 
 gutters formed <jf tin. Four straight gutters are connected 
 by soldering at their coi-ners ; these, being adjusted to a 
 level, are supported on strips of boards nailed to the tree; 
 the inner edge of the gutter is so bent as to project over 
 the outer edge, to shield it from the rain. The space be- 
 tween the gutter and tree being filled with swingling tow 
 properly secured, and the gutter being filled half full of 
 
106 NEW AMERICAN ORCHARDIST. 
 
 water, a quantity of thin whale oil is added, and the secu- 
 rity is supposed to be complete. 
 
 The Hon. H. A. S. Dearborn has further suggested, that 
 gutters formed of earthen Danvers ware,. laid on the earth 
 around the tree, might perhaps prove cheaper ; and these 
 being filled with a fluid might be equally as effectual. 
 
 Lastly, we would recommend for experiment, on the sup- 
 position that some one of them may prove effectual, the 
 application of the following substances. For a more par- 
 ticular account of them all, see the article Insects, in the 
 former part of this work. 
 
 1. Chloride of Lime, to be placed around tlie roots of 
 the tree in a circular gatter, formed of any material, and 
 screened from rain. 
 
 2. Cinders from the blacksmith's forge^ applied in a sim- 
 ilar manner, which have been found by Professor Thouin 
 so effectual in obstructing the march of the wire-ivorm. 
 
 3. The application of coal tar, instead of common tar, to 
 prevent the ascent of the grub. This substance, as has 
 already been stated, possesses either qualities so poisonous, 
 or an odor so powerful, that its application is now said to 
 be effectual in preventing the ravages of the worm which 
 is so destructive to the plank of the ships which navigate 
 the ocean in warm latitudes. 
 
 When the canker-worms have once gained possession 
 of the tree, it is by no means deemed an easy task to dis- 
 lodge them. Attempts have been made to destroy or dis- 
 lodge them by fumigations of oil, sulphur, &.C., but the 
 accounts of the efficacy of such attempts are contradictory. 
 They may, however, be dislodged by pounding the limbs 
 and shaking the trees, and their reascent prevented. 
 
 CurcuUo. For an account of the various modes adopted 
 to avert the ravages of this destructive insect, see the arti- 
 cle Insects, in the former part of the work. 
 
 Gathering and preserving the Fruit.. 
 
 Various theories have been offered for preserving apples 
 in a sound state for winter use, or for distant voyages. 
 Some have proposed gathering the fruit before it is ripe, 
 and drying it on floors before it is put up ; this has been 
 tried ; the apples lose their sprightly flavor, and keep no 
 better than by some less troublesome modes. Dr. Noati 
 
APPLES. GATHERING ANt> PRESERVING fflE FRUIT. 107 
 
 Webster has recommended that they should be put down 
 between layers of sand which has been dried by the heat 
 of summer. This is without doubt an excellent mode, as 
 it excludes the air, and absorbs i\\e moisture, and must be 
 useful when apples are to be shipped to a warm climate. 
 
 Chopped straw has also been highly recommended to be 
 placed between the layers of fruit; but I have noticed that 
 the straw, from the perspiration it imbibes, becomes musty, 
 and may probably do more hurt than good. When apples 
 are to be exported, it has been recommended that each be 
 separately wrapped in coarse paper, in the manner oranges 
 and lemons are usually put up. This is, without doubt, an 
 excellent mode. And Mr. Loudon has recommended that 
 apples destined for Europe should be packed between 
 layers of grain. 
 
 <jreat quantities of fine Winter fruit are raised in the 
 vicinity of Boston, and put up for winter use, for the mar- 
 kets, and for exportation. The following is the mode al- 
 most universally adopted by the most experienced ; and 
 by this mode apples, under very favorable circumstances, 
 are frequently preserved in a sound state, or not one in 
 fifty defective, for a period of seven or eight months. The 
 fruit is suffered to hang on the tree to as late a period as 
 possible in October, or till hard frosts have loosened the 
 stalk, and they are in imminent danger of being blown 
 down by high winds ; such as have already fallen, are care- 
 fully gathered and inspected, and the best are put up for 
 early winter use. They are carefully gathered from the 
 tree by hand, and as carefully laid in baskets. New, 
 tight, well-seasoned flour barrels from the bakers, are 
 usually preferred : the baskets, being filled, are cautiously 
 lowered into the barrels and reversed. The barrels, being 
 quite filled, are gently shaken, and the head is gently 
 pressed down to its place, and secured. It is observed 
 that this pressure never causes them to rot next the head, 
 and is necessary, as they are never allowed to rattle in re* 
 moving. No soft straw or shavings are admitted at the 
 ends : it causes mustiness and decay. They are next care- 
 fully placed in wagons, and removed on the bulge, and laid 
 in courses in a cool, airy situation on the north side of build- 
 ings, near the cellar, protected by a covering on the top, of 
 boards, so placed as to defend them from the sun and rain, 
 while the air is not excluded at the sides. A chili does noi 
 
t08 NEW AftfERICAN ORCHARDrST. 
 
 iiijure them ; it is no disservice ; but when extreme coIJ 
 weather comes on, anxi th^y are m imminent danger of be^ 
 ing frozen, whether by night or day, they are carefiiUy rolled 
 into a cool, airy, dry cellar, with openings on the nortfe 
 side, that the cold air may have free access; they are laid 
 in tiers, and the cellar is in due time closed and rendered 
 secure from frost. Th^ barrels are never tumbled or 
 |:)laced on the head. Apples keep best when grown in dry 
 seasons and on dry soils. If fruit is gathered late, and 
 according to the above directions, repacking is unneces- 
 sary ; it is CTen ruinous, and should on no account be 
 practised till the barrel is opened for use. It has been 
 fully tried. 
 
 When apples are to' be exported, Mr. Cobbett ha;s recom- 
 mended that "they should, if possible, be carried on deckj 
 otherwise between decks," Between decks is the place^ 
 and in the most dry, cool, and airy part.. 
 
 CIDEK. 
 
 Cider, or the fermented juice of the apple, constitutes 
 the principal vinous beverage of the citizens of New Eng- 
 Jand, of the Middle States, and of the older States of the 
 West. Good cider is deemed a pleasant, wholesome liquor 
 during the heat of summer ; and Mr. Knight has asserted, 
 and also eminent medical men, that strong, astringent ciders 
 have been found to produce nearly the same effect in cases 
 of putrid fever as Port wine. 
 
 The unfermented juice of the apple consists of water 
 and a peculiar acid called the 7?ialic acid^ combined with 
 the saccharine principle. Where a just proportion of the 
 latter is wanting, the liquor will be poor and watery, with- 
 out body, very difRcult to preserve and manage. In the 
 process of fermentation, the saccharine principle is in part 
 converted to alcohol. Where the proportion of the sac- 
 charine principle is wanting, the deficiency must be sup- 
 plied, either by the addition of a saccharine substance 
 before fermentation, or by the addition of alcohol after 
 fermentation. For every one must know, that all good 
 wine or cider contains it, elaborated by fermentation, either 
 in the cask, or in the reservoirs at the distillery. The 
 
best and the cheapest kind is the neutral spirit — a highly 
 rectified and tasteless spitit, obtained from New England 
 rum. Some, however, object to any addition of either 
 sugar or alcohol, to supply deficiencies,* forgetful that these 
 substances are the very elements of which ail wine, cider, 
 and vinous liquors are composed. 
 
 The strength of the cider depends on the specific gravity 
 of the juice on expression : this may be easily ascertained 
 by weighing, c*r by the hydrometer. 
 
 \ have described some of the most approved varieties of 
 apples known. The density of their juices is designated 
 by their weight, which I have stated; which is always in 
 proportion to the same measure and quantity of water, 
 weighing 1000, According to the experiments of Major 
 Adlum, of Georgetown, District of Columbia, it appeared 
 that when two pounds of sugar were dissolved in a gallon 
 of rain water, the bulk occupied by 1000 grains of rain 
 water, weighed 1087 grains. From this it would appear 
 that the juice produced by the best known apple, contains 
 about two pounds of sugar in a gallon. Mr. Marshal has 
 asserted that a gentleman, Mr. Bellamy, of Herefordshire, 
 England, has, by skill, " produced cider from an apple called 
 Hagloe Crab, which for richness, flavor, and price on the 
 spot, exceeds, perhaps, every other liquor which nature or 
 art has produced. He has been offered sixty guineas for a 
 hogshead of 110 gallons of this liquor." Newark, in New 
 Jersey, is reputed one of the most famous places in Amer- 
 ica for its cider. The cider apple most celebrated there is 
 the Harrison apple, a native fruit ; and cider made from 
 this fruit, when fined and fit for bottling, frequently brings 
 §10 per barrel, according to Mr. Coxe. This and the 
 Hughs' Virginia Crab are the two most celebrated cider 
 apples of America, Old trees, growing in dry soils, pro- 
 duce, it is said, the best cider. A good cider apple is sac 
 charine and astringent. 
 
 To make good cider, the first requisite is suitable fruit; 
 it is equally necessary that the fruit should be not merely 
 mellow, but thoroughly mature, rotten apples being ex- 
 cluded ; and ripe, if possible, at the suitable period, or 
 about the first of November, or from the first to the middle, 
 after the excessive heat of the season is past, and while 
 sufficient warmth yet remains to enable the fe'-mentatiori 
 to progress slowly, as it ought. 
 10' 
 
110 NEW AMERICAN ORCHARDISf. 
 
 The fruit should be gathered by hand, or shaken from 
 the tree in dry weather, when it is at perfect maturity ; and 
 the ground should be covered with coarse cloths or Russia 
 jnats beneath, to prevent bruising, and consequent rotten- 
 ness, before the grinding commences. Unripe fruit should 
 be laid in large masses, protected from dews and rain, to 
 sweat and hurry on its maturity, when the suitable time 
 for making approaches. The earlier fruits should be laid 
 in thin layers on stagings, to preserve them to the suitable 
 period for making, protected alike from rain and dews, and 
 where they may be benefited by currents of cool, dry air. 
 
 Each variety should be kept separate, that those ripening 
 at the same period may be ground together. 
 
 In grinding, the most perfect machinery should be used 
 to reduce the whole fruit, skin^ and seeds, to a fine pulp. 
 This should, if possible, be performed in cool weather, 
 The late Joseph Cooper, of New Jersey, has observed, em- 
 phatically, that " the longer a cheese lies after being ground j 
 before pressing, the better for the cider, provided it escapes 
 fermentation until the pressing is completed ^ " and he fur- 
 ther observes, ''that a sour apple, after being bruised on 
 one side, becomes rich and sweet after it has changed to a 
 brown color, while it yet retains its acid taste on the op- 
 posite side." When the pomace united to the juice is thus 
 suffered for a time to remain, it undergoes a chemical 
 change; the saccharine principle is developed; it will be 
 found rich and sweet; sugar is, in this case, produced 
 by the prolonged union of the bruised pulp and juice, 
 which could never have been formed in that quantity had 
 they been sooner separated. 
 
 Mr. Jonathan Rice, of Marlborough, who made the 
 premium cider so much admired at Concord, Massachu- 
 setts, appears so sensible of the important effects of mature 
 or fully ripe fruit, that, provided this is the case, he is 
 willing even to forego the disadvantage of having a portion 
 of them quite rotten. Let me observe that this rottenness 
 must be the effect, in part, of bruises by improper modes 
 of gathering, or by improper mixtures of ripe and unripe 
 fruit. He always chooses cool weather for the operation 
 of grinding; and, instead of suffering the pomace to re- 
 main but 24 or 48 hours, at most, before pressing, as others 
 have directed, he suffers it to remain from a iccek to ten 
 dai/.<, provided the weather will admit, stirring the mass 
 
X;iDER. Ill 
 
 daily till it is put to the press. [See his communication in 
 Vol. VII. p. 123, N. E. Farmer.] 
 
 The best cider is made, according to Dr. Mease, by the 
 following process : The liquor, on coming from the press, 
 is strained through hair cloths, or sieves, and put into 
 clean, tight, strong hogsheads; these are filled, and the 
 bung left out, and placed in cool, airy cellars, or on the 
 north sides of buildings, v/here the air circulates. In a 
 day, or sometimes le&s, according to the S'tate of the weath- 
 er and maturity of the fruit, the pulp begins to rise, and 
 flows from the bung for a few hours, or a day or two at 
 farthest ; at the intervals of two or three hours, the hogs- 
 head is replenislied, and kept full from a portion of the 
 same liquor kept in reserve for this purpose, as it is deemed 
 necessary that the whole pulp should overflow, that none 
 may return again into the liquor. The moment the pulp 
 has ceased rising, white bubbles are perceived ; the liquor 
 is, in this critical moment, fine or clear, and must be in- 
 stantly drawn off by a cock or faucet, within three inches 
 of the bottom. 
 
 On drawing off the cider, it must be put into a clean 
 cask, and closely watched, the fermentation restrained or 
 prevented : when, therefore, white bubbles, as mentioned 
 above, are again perceived at the bung-hole, rack it again 
 immediately, after which it will probably not ferment till 
 March, when it must be racked off as before, and, if pos- 
 sible, in clear weather. As soon as safety will admit, af- 
 ter the first racking, a small hole must be bored near the 
 bung, and the bung driven tight ; this must be finally 
 sealed and a spile inserted, giving it vent occasionally, as 
 circumstances require. In March, if not perfectly fine, 
 it is drawn from the lees in a clear day, and fined ; this is 
 usually effected by dissolving, in a few quarts of cider, three 
 staples of isinglass, stirring it often; this is poured into 
 the hocrshead. It must be drawn off again in ten or twelve 
 days after, lest the sediment should rise ; if not fine now, 
 repeat the fining again. 
 
 In Herefordshire, according to Dr. Mease, (Dom. Ency.,) 
 the sediment of the first racking is filtered through coarse 
 linen bags; this yields a bright, strong, but extremely flat 
 liquid ; if this be added to the former portion, it will great- 
 ly contribute to prevent fermentation, an excess of which 
 will make the cider thin and acid. 
 
112 NEW AMEBiCAN CXRCHABDIST. 
 
 The first fermentation in cider is termed the vinous; in 
 this the sugar is decomposed, nnd loses its sweetness, and 
 is converted into alcohal ; if the fermentation goes on too 
 rapidly,, the cider is injured ; a portion of alcohol passes off 
 with the carbonic acid. 
 
 The design of the frequent rackings, as above mentioned,, 
 is principally to restrain the fermentation ; but it seems to- 
 be generally acknowledged, that it weakens the liquor. It 
 is not generally practised, although the fiaiest cider is often, 
 produced by this mode. 
 
 Various other modes are adopted: with the view of re>' 
 straining fermentation. Stumming by brimstone is thue 
 performed : After a few gallons of cider are poured intos 
 the hogshead, into which the cider is to be placed when, 
 racked off, a rag six inches long, pj-evioLisly dipped in 
 melted brimstone, is attached by a wire to a very long,, 
 tapering bung : on the match being lighted, the bung is 
 loosely inserted : after this is consumed, the cask is rolled 
 or tumbled till the liquor has imbibed the gas, and then 
 filled with the liquid. This checks the fermentation. 
 Yet the French writers assure us, that the effect of much 
 sulphuring m^ust necessarily render such- liquors unwhole*- 
 some. 
 
 Black oxyde of manganese has a similar effect; the 
 crude oxyde is rendered friable by being repeatedly heated 
 red hot, and as often suddenly cooled by immersicwi in cold 
 water. When finely pulverized,, it is exposed foir a v/hile 
 to the atmosphere, till it has imbibed again the oxygen 
 which had been expelled by fire. An ounce of pov/der is 
 deemed sufficient for a barrel. If the cider is desired to 
 be very sweet, it must be added before fermentation, other- 
 wise not till afterwards. Mr. Knight, fro.m his long expe- 
 dience and observation in a country (Herefordshire, Eng- 
 land) famous for its cider, has lately, in a letter to the 
 Hon. John Lowell, stated that the acetous fermentation 
 generally takes plaee during the progress of tlie vinous, 
 and that the liquor fi-om the commencement is imbibing 
 oxygen at its surface. He highly recommends that new 
 charcoal, in a finely pulverized state, be added to the 
 liquor as it comes from the press, in the proportion of 
 eight pounds to the hogshead, to be intimately incorpo- 
 rated : " this makes the liquor at first as black as inlc,^ bat 
 it finally becomes remsarkahly fiine." 
 
CIDER. 113 
 
 Dr. Darwin has recommended that the liquor, as soon as 
 the pulp has risen, should be placed in a cool situation, in 
 casks of remarkable strength, and the liquor closely con- 
 fined from the beginning. The experiment has been tried 
 with good success ; the fermentation goes on slowly, and 
 an excellent cider is generally the result. 
 
 A handful of well-powdered clay to a barrel is said to 
 check the fermentation. This is stated by Dr. Mease. 
 And with the view of preventing the escape of the carbonic 
 acid, and to prevent the liquid from imbibing oxygen from 
 the atmosphere, a pint of olive oil has been recommended 
 to each hogshead. The excellent cider exhibited by Mr. 
 Rice was prepared by adding two gallons of New England 
 rum to each barrel, when first made. In February or 
 March, it was racked oiF in clear weather, and two quarts 
 more of New England rum added to each barrel. Cider 
 well fermented may be frozen dowm to any requisite degree 
 of strenorth. In freezing, the watery parts are separated, 
 and freeze first, and the stronger parts are drawn off from 
 the centre. — I finish by adding the following general rules; 
 they will answer for all general purposes ; they are the con- 
 clusions from what is previously stated: 1. Gather the 
 fruit according to the foregoing rules ; let it be tlwroughly 
 ripe when ground, which should be about the middle of 
 November. 2. Let the pomace remain from two to four 
 days, according to the state of the weather, stirring it every 
 day till it is put to the press. 3. If the liquor is deficient 
 in the saccharine principle, the defect may be remedied, 
 in the beginning, by the addition of saccharine substances 
 or alcohol. 4. Let the liquor be immediately placed in 
 a cool cellar, in remarkably strong, tight ^ siceet casks; 
 after the pulp has all overflown, confine the liquor down 
 by driving the bung hard, and by sealing; a vent must 
 be left, and the spile carefully drawn at times, but only 
 when absolutely necessary to prevent the cask from burst- 
 ing. The charcoal, as recommended by Mr. Knight, 
 deserves trial. 
 
 Fresh and sweet pomace, directly from the press, and 
 boiled or steamed, and mixed with a small portion of meal, 
 is a valuable article for food, or for fattening horses, cattle, 
 and swine. 
 
 10* 
 
114 NEW AMERICAvN OKCHARIHS^^ 
 
 VINEGAR, ETC. 
 
 Vinegar is made of the best quality from hard old cider; 
 it must be placed under sheds in casks but two thirds full^ 
 with the bung out, and exposed to a current of air. 
 
 Sour cask& are purified by pouring in a small quantity 
 of hot water, and adding unslacked lime ; bung up the 
 cask, and continue shaking it till the lime is slacked. Soda 
 and chloride of lime are good for purifying. When casks 
 are emptied to l>e laid by, let them be thoroughly rinsed 
 with water, and drained ; then pour into each a pint of 
 cheap alcohol, shake the cask, and bung it tight, and it will 
 remain sweet for years. Musty casks should be condemned 
 to other uses. Cider should not be bottled till perfcctlif 
 fine; otherwise it may burst the bottles. The bottles 
 should be strong, and filled to the bottom of the neck. After 
 standing an hour, they should be corked with velvet corksv 
 The lower end of the cork is held for an instant in hot 
 water, and it is then instantly after driven down with a 
 mallet. The bottles must be either sealed, or laid on 
 their sides, in boxes, or in the bottom of a cellar, and cov- 
 ered with layers of sand. 
 
 The process formerly adopted for obtaining new and 
 excellent varieties of apples was, to plant only the seeds of 
 the very best fruits, and to select from these only those 
 individuals with large leaves and strong wood. Reason 
 seemed to dictate this mode; but reason united to experi- 
 ence has taught a different. — See the fourth section in the 
 former part of this work. 
 
115 
 
 PEAR. — {Pyrm Communis,) 
 
 The pear is a tree of pyramidal and elegant form. The 
 leaves are obtuse, elliptical, serrated; the flowers, which 
 are produced on the short spurs of the former year, or of 
 the preceding years, are in terminating villose corymbs; 
 the fruit pyramidally formed, tapering towards the stalk, 
 but varying in the different species. Its branches in a 
 wild state are covered with thorns. It grows spontaneously, 
 as we are informed, in every part of Europe, as far north 
 as the latitude of 51°. It will also succeed in those parts 
 of the United States where the apple tree will flourish, pro- 
 vided the soil is suitable. In New England, it flourishes as 
 in its native soil. It is distinguished from the apple tree 
 not less by its form than by its disposition to emit suckers 
 from its roots, whenever these become obstructed by stones 
 or other substances, or become bruised or broken. The 
 pear tree is a tree of longer duration than the apple. It is 
 stated that, in dry soils, they will continue in health, vigor, 
 and productiveness for centuries. 
 
 The timber is of a yellowish color, very firm, compact, 
 and fine-grained, and is used for joiners' tools, &c. &c. It 
 takes a fine polish, and, stained of a black color, it resem- 
 bles ebony. The leaves will produce a yellow dye. In 
 those parts of Europe possessing a climate similar to our 
 own, in Italy and France, the pear is said to be in higher 
 estimation as a dessert fruit than the apple. 
 
 Uses, — Good dessert pears are generally preferred to 
 apples ; they are characterized by a pulp tender and melt- 
 ing, or subliquid, as in the beurrec pears, with a juice of 
 a sugary, aromatic flavor; or of a firm and brittle or crisp 
 consistence, or breaking. Cooking pears should be of 
 large size, the flesh firm, neither breaking nor melting, ot 
 an austere rather than sweet taste. 
 
 Perry [poire of the French) is the fermented juice, made 
 in the same manner as cider, from fruit of any size ; and 
 the best perry is stated to be little inferior to wine, and 
 the most austere fruits produce the best liquor. The pear 
 is also good for baking, compotes, marmalade, &c. They 
 are also preserved in sugar or sirup of the cane. Dried 
 
116 NEW AMERICAN ORCHARDIST. 
 
 in ovens, the fruit will keep for years. This mode of pre- 
 serving is common in France. Base has described two 
 modes of drying pears, and adds, that in some of the can- 
 tons of that country, the cultivators annually preserve, by 
 these means, supplies of subsistence extremely agreeable 
 and wholesome during winter and spring. He invites 
 cultivators not to neglect this resource. In this mode of 
 drying, those varieties of middle size, melting and sweet, 
 are preferred. After the bread is drawn from the oven, 
 they are placed on the swept hearth, or on hurdles or 
 boards. This operation is repeated a second, a third, and 
 a fourth time, according to their size, and the degree of 
 heat. The heat must not be so great as to scorch, and the 
 fruit must not be dried to hardness. Lastly, they are 
 placed in bags, and preserved in a dry place. The second 
 mode of preserving is practised chiefly on the Rousselets 
 and finest-flavored varieties. Bosc states that he has tried 
 them after three years' preservation, and found them still 
 good ; but they are better during the first year. They are 
 gathered a little before their maturity, and after being half 
 boiled in a small quantity of water, they are peeled and 
 drained. They are next carried on hurdles to the oven, 
 after the bread is drawn, or the oven is heated to a suitable 
 degree ; here they remain twelve hours ; after which they 
 are steeped in the sirup, to which have been added sugar, 
 cinnamon, cloves, and brandy. They are again returned to 
 the oven, which is now heated to a less degree than at first. 
 This operation is thrice repeated, until they are sufficiently 
 dried, or of a clear brown color, and firm, transparent flesh; 
 and finally they are packed in boxes lined with paper. 
 
 Thirty years ago, the number of varieties of pears ob- 
 tained by cultivation, as stated by Dr. Willich, was 1500. 
 But the number of good sorts is stated by Loudon " to be 
 fewer in proportion than that of apples. Dr. Van Mons, 
 and the Abbe Duquesne, since that period, have obtained 
 from seed, during twenty years, upwards of 800 new and 
 approved sorts, from probably 8000 new seedlings." From 
 no less than 80,000, is my impression, but I state from 
 memory only. I have detailed their modes of procedure, 
 as stated by Dr. Van Mons, in the former part of this 
 work. Their practice was the reverse of all the popular 
 theories of the day ; the results, unlike any thing of the 
 kind before known. 
 
OLD PEARS, MOSTLY OUTCASTS. CLASS I. 117 
 
 €I.AS.§ I. 
 OLD PEARS, MOSTLY OUTCASTS. 
 
 The following list of Old Pears comprises all which are 
 described by Duhamel and by Rosier, and some others also 
 of the English writers. Some I have briefly described, and 
 others I have only named. Many of them are still fine. 
 Li these descriptions I have availed of every resource. 
 Many of the reasons for the brevity of this review are stated 
 more fullj in Section 4, in the former part of this work. 
 
 ABBREVIATIONS. 
 
 q. denotes those varieties of pears which will grow when inoc- 
 ulated on a quince stock. 
 
 Q. denotes those varieties which were named or described by 
 Mons. Quintinie, 150 years ago. I have, in many instances, ap- 
 pended his remarks of that distant day, and refer to the edition of 
 his work translated and revised by Mr. Evelyn in 1693. 
 
 M. refers to Mr. Manning, of Salem. } These gentlemen 
 
 S. refers to Mr. Smith, of Smithfield, R. I. < have tried, and cast 
 off, near 200 of the old kinds. 
 
 j denotes " bad pears," ^^indifferent pears,'' or " outcasts" on the 
 authority of those to whose initials this character is annexed. 
 
 R. refers to the 53 trees, of 19 varieties, recommended by Rosier 
 
 * denotes that those old pears, thus marked, still answer at Boston. 
 
 SECTION I. 
 
 Section I. comprises all the pears described by Rosier, 
 whose descriptions comprehend essentially all those of Du- 
 hamel. This section is arranged in the order of their ma- 
 turity according to Rosier. 
 
 1. *Amire Joannet. St. John's. Petit Si. Jean. 
 
 The fruit is small, yellow, pyriform ; the flesh tender, 
 sweet, not high flavored ; juicy, but soon turning mealy. 
 One of the earliest of all pears, and chiefly valuable for its 
 early maturity, (q.) July. 
 
 Petit Muscat. Little Mask. Supreme. 
 
 The fruit is very small, yellow, brownish red next the 
 sun ; roundish turbinate ; half breaking ; of a musky flavor. 
 The fruit grows in clusters. July, (q.) (Q-.4) The tree 
 cankers, and is subject to blight. (M.4) (S.4) 
 
118 NEW A3IERICAN ORCHARDIST. 
 
 AuRATE. August Muscat. (S4) (q.) 
 Muscat Robert. Rohine. (Q,. — ) 
 Muscat Fleuri. Flowered Muscat, (d.) 
 
 S. Madeleine. Citi^on dcs Cannes. Early Chaumon- 
 
 telle. 
 A fruit of medium size, pale yellow, with an occasional 
 blush next the sun ; form turbinate ; flesh white, melting ; 
 perfumed. End of July. A fine old fruit. This variety 
 exhibits strong symptoms of decay. (M.) (q.) 
 Hativeau. 
 [R. I.] duissE Madame. Windsor. An indifferent 
 
 fruit. (M4) 
 (Q.) Gros Blanquet. (q.) 
 
 3. *(|) Epargne of the French. Jargonelle of the 
 English. Grosse Quisse Madame. (Q.) 
 The tree is one of the most productive of all pears. The 
 fruit is the best of its season ; it is rather large, very ob- 
 long; of a green color, a little marbled with red next the 
 sun; the flesh melting, juicy, with a slightly acid, rich, 
 and agreeable flavor. It ripens the last of July. In the 
 vicinity of Boston, where this fruit is raised in abundance 
 for the market, it is usually gathered long before fully 
 grown, and mellowed in closely-confined masses. I am 
 sorry to add, that the wood of this capital old variety be- 
 gins to canker and decay at Salem, (q.) 
 
 Ognonet. Archduke of Summer. 
 
 Sapin. 
 
 Deux Tetes. Douhle-Headed. (CI4) 
 
 Bellissime d'Ete. Supreme. Beauty of Summer. A 
 middling fruit. (M.|) (Q.|) (q.) 
 
 Bourdon Musque. Orange d'Ete. (d.) (q.) 
 
 Blanquet a Longue-Q,ueue. Long-Stalked Blanket. (Q,.) 
 
 (R. 2.) Petit Blanquet. Little Blanket. (Q.) 
 
 Very small and beautiful ; the skin very smooth, and yel- 
 lowish white; breaking, musky ; but a very poor fruit, (q.) 
 
 Gros Hativeau. Early in August. 
 
 Poire d'Ange. Angel Pear. Early in August. 
 
OLD PEARSj MOSTLY OUTCASTS. CLASS I. 119 
 
 (l) Poire sans Peau. SJcbiless. (Q.) 
 
 A small, oblong pear ; the skin is smooth and thin, of a 
 pale green, slightly colored with red next the sun ; the 
 flesh half melting, of a sweet and pleasant flavor. A good 
 fruit, but the wood begins to canker. August. (M.) 
 
 Parfum d'Aout. August Perfume, (q.) Middle August. 
 
 Cher a Dame. Prince's Pear. (S.4) (q.) 
 
 Fin Or d'Ete. Fine Gold of Summer. Middle August. 
 
 Epine Rose. Tliorny Rose. Summer Hose, (q.) 
 
 Salviati. (Qr.) August, 
 
 Orange Musqee. {Qt.) (q.) 
 
 Orange Rouge. Red Orange. (0-4) (q-) 
 
 [R. 2.] RoBiNE, Royale d'ltte. Royal Summer. (Q,.) 
 
 (q-) (s-i) 
 
 Sangcinole. Bloody Pear. (Q.|) (q.) 
 
 Bon Chretien d'Ete Musque. Musk Summer Bon 
 
 Chretien. (M.|) (a.^) 
 Gros Rousselet. Roi d'Ete. (Q.) (q.) 
 Poire d'CEuf. J^gg Pear. Swan's Egg of For. and 
 
 Coxe. (S.|) 
 Cassolette. Lechefriand. (Q.) (q.) 
 Grise-bonne. Last of August. 
 Muscat Royale. Beginning of September. 
 
 Jargonelle of Rosier and the French. Quisse Madame 
 of the English and Americans. 
 This last name has been applied to another fruit ; both 
 are called bad. (a.^) (S.|) 
 
 4. Rousselet Hatif of Coxe. 
 
 Very small, but much admired as a very early fruit. 
 The tree produces most extraordinary crops every year. 
 Stalk long, fleshy, and curved ; color russety yellow, 
 juicy, and excellent. Early in August. 
 
 5. *[R. 4.] Rousselet de Rheims. Petit Rousselet, 
 The fruit is small, pyriform ; the eye is large, and even 
 
 with the surface ; the stalk ten lines, the fruit twenty-seven 
 lines, and twenty in its transverse diameter ; greenish yellow 
 in the shade, brownish red next the sun ; the flesh half 
 melting, musky, very perfumed ; excellent to put in 
 
120 NEW AMERICAN ORCHARDIST. 
 
 brandy and for drying. Last of August. The tree is pro- 
 ductive, (q.) 
 
 Ah mon DiEu ! My God Pear! (q.) Poire d^Abon- 
 dance. Nouv. Cours Comp. 
 Valuable only for its productiveness. (Q.) (*) 
 
 Fin Or de Septembre. Fine Gold of September. 
 Beginning of September, (q.) 
 
 FoNDANTE DE Brest. LiconTiue Cheneau. (d.) 
 
 6. Epine d'Ete. Summer Thorn. Green Catharine. 
 Rather small, tapering to the stalk, which is long ; the 
 
 eye even with the surface ; of a green color, covered with 
 dark, russety blotches : the flesh is breaking, of a very 
 musky flavor. The tree is very productive. Late in 
 August, (q.) 
 Poire Figue. 
 
 Bon Chretien d'Ete. Gracioli^ Summer Bon Chretien, 
 Of great size and beauty, and only esteemed on this ac- 
 count. The tree is a bad bearer, and cankers ; the fruit 
 often blights, and soon rots at the core, (q.) 
 
 Orange Tulipee. Striped Orange. Tulip Pear. ViU 
 
 laine d'Ajijou. (Q'4) (q*) 
 Bergamotte d'Ete. Summer Bergainot. Milan dc 
 
 Beuvriere. (U4) (S4) (q.) 
 Bergamotte Rouge. Red Bergamot. 
 
 The fruit is rather small, short, turbinate, pale yellow, 
 but red next the sun ; tender, melting, juicy, sugary, high- 
 flavored. August, (q.) (M.) 
 
 7. *Verte Longue. Moidlle Bouche. Long Green 
 Mouth-ioater. 
 
 The fruit is rather large ; form varying from pyramidal 
 to turbinate; the skin smooth, of a dark green color; the 
 flesh melting, of a sweet, rich, and pleasant flavor. It 
 ripens the beginning of August, and is a most excellent 
 fruit; the tree bears abundantly every year. We are per- 
 suaded that this is not identical with that described by 
 Duhamel. 
 
 [^R. 4.] Beurre. Brown Beurre. Beurre Gris. 
 Beurre Dore. Beurre Rouge. 
 Rather large; obovate, tapering towards the stalk; 
 greenish yellow, covered with thin russet, but occasionally 
 
OLD PEARS, MOSTLY OUTCASTS. CLASS I. 121 
 
 duoky red next the sun; the flesh melting, buttery, rich, 
 and excellent. October. One of the most ancient, and 
 once the best of all pears. Even at this day, it is still pro- 
 ductive and fair in some few gardens of the city, but it is 
 rarely, if ever, seen in its markets. With the cultivators 
 vv'ho furnish its supplies, it has now become an outcast. 
 The fruit blights, and the wood cankers. (Q,.) (q.) 
 
 Angleterre. Beurre d' Aiigleterre. September. 
 
 Doyenne. Doijenne blcmc, Heurre hlanc. Boiiiie 
 Elite. Carlisle of Mil. and others. Yellow Butter. 
 Beurre Dore, or >S^^ 31icliael, of Coxe. Garner of 
 Rhode Island. Many other names might be added. 
 The tree was once, with us, most extraordinarily produc- 
 tive; the fruit the fairest, the most beautiful and delicious, 
 and universally admired. This most ancient of all pears 
 has now become an outcast, intolerable even to sight. In 
 some sections of the city, it is even now productive and 
 fair, but it is seldom seen in its markets. The fruit is of 
 medium size, roundish oblong, diminishing towards the 
 stalk, which is short, thick, and strong ; the skin smooth, 
 of a pale lemon color, or sometimes colored with red next 
 the sun ; the flesh white, melting, juicy, of delicious flavor. 
 October. Such was the St. Michael once with us. (Q.i) 
 
 (S.J.) (q.) 
 
 Bezi de Montigny. (q.) 
 
 Bezi de la Motte. Bien Armudi. Beurre hlanc de 
 
 Jersey. (Q,.) 
 This old fruit has lately disappeared from the markets 
 of Paris. Nov. (q.) 
 
 Bergamotte Suisse. Suisse. Striped Bergamot. 
 
 (Q4) (q.) 
 
 Bergamotte d'Automne. Autumn Bergamot. 
 
 The fruit is small, globular, depressed ; the skin rough, 
 yellowish green in the shade, dull brown next the sun ; the 
 ^esh pale, melting, gritty at the core, juicy, sugary, per- 
 fumed. September. (Q.) (q.) 
 
 Bergamotte Cadette. Cadette. (Q4) September, (q.) 
 
 Jaloitsie. Poire de Jalousie, 
 
 Frangipane. Jasmin. (Cl.|) (q.) 
 
 L.\NSAc. Dauphine^ Satin. (Q,.) October, (q.) 
 
122 NEW AMERICAN ORCHARDTST. 
 
 ViGNE. Demoiselle. (Q,.) October, (q.) 
 
 Pastorale. Musette cP Automne. 
 
 The fruit is laige, very long, and in shape like the St, 
 Lezaine ; yellow, but red next the sun ; half melting, a 
 little musky ; good ; sweet on dry soils, in dry years, aus- 
 tere otherwise. October, November, to January. (Q4) 
 
 Bellissime d'Automne. Vermilion. Beauty of Autumn 
 Supreme. End of October, (q.) 
 
 8. [R. 3.] Messire Jean. Monsieur Jean Dork. 
 
 The fruit is short and turbinate; of medium size; of a 
 yellow, or sometimes gray yellow color ; the flesh breaking, 
 juicy, subject to grittiness, but of a rich flavor. The tree 
 is a good bearer, and the fruit is by some much esteemed. 
 It ripens late in October, and is good to put in brandy or 
 to dry. (q.) 
 
 Mansuette. Solitaire. 
 
 RoussELiNE. (Q,.) Muscat a longue Queue. 
 
 Bon Chretien d'Espagne. Spanish Bon Chretien. 
 
 (a4)(M4) 
 
 [R. 4.] Crassanne. Bergamotte Crassanne. 
 
 Some state that this fruit derives its name from crassus^ 
 [thick ;] but M. Q,uintinie says from ecrase, [to crusli.] It 
 is over medium size ; roundish turbinate; greenish yellow, 
 coated with russet ; the flesh tender, melting ; juice rich, 
 sugary. October. This fruit is no longer to be trusted ; 
 it is liable to canker and to blight. 
 
 Bezi de Cassoy. Roussette cle Anjou. (Q.|) 
 
 [R. 4.] Doyenne Gris. Doyenne Roux. Gray Doy- 
 enne. Red Doyenne, according to Pom. Mag. 
 Medium size; turbinate; the stalk short; of a bright 
 cinnamon color, but red next the sun ; the flesh yellowish 
 white, melting, saccharine, rich, and of excellent flavor. 
 Season, October. This once excellent variety has now 
 become as liable to blight at Salem as the St. Michael. 
 
 (M4) (q-) 
 
 Merveille d'Hiver. Wonder of Winter. Amadot. (Q.) 
 Epine d'Hiver. Wijiter Thorn. (Q,.) (q.) 
 
 Louise Bonne. (Q,.) Good Louise. (S.4.) November 
 and December, (q.) 
 
OLD PEARSj MOSTLY OUTCASTS. CLASS I. 123 
 
 [R. 2.] Martin Sec. Dry Martin. 
 
 An indifferent fruit, but good for drying. (CI4) (M.|) 
 December, January, (q.) 
 Marquise. Marchioyiesse, (Q-) (q-) 
 9. EcHAssERiE. Bezy de Chasscry, Mr. Lowell. (M.) 
 ((i.) Ambrcttc of Coxe and Fes. New Amer. Gard. 
 Tilton of New Jersey. 
 
 The leaves of the Echassery have serratures, the Ambrette 
 none. A fruit below medium size, form varying from 
 nearly globular to oblong ; the eye on a level with the reg- 
 ular rounded crown; the skin rough, russet green, coarse, 
 and thick, which eminently qualifies it for keeping; at ma- 
 turity it inclines to yellow ; the flesh melting, juicy, of a 
 sweet and musky flavor. The tree requires a dry, warm 
 soil, and bears abundantly. The fruit is very ordinary in 
 appearance; it keeps well in winter, and should not be 
 eaten too soon, or till long after it is soft, (q.) 
 Ambrette, [not of Coxe.] Belle Gahrielle. Trompe 
 
 Valet, (a.) 
 
 Tree thorny; leaves without serratures. Nov, Feb. (q.) 
 [R. 2.] Chaumontelle. Bezi de Chawnontelle. 
 
 A noble old variety ; size large to very large ; variable 
 in form; at maturity yellow, slightly shaded with red next 
 the sun ; the flesh melting, juicy, sweet, musky, excellent. 
 December to January. iVlthough this fruit is still fine and 
 fair in Salem and its suburbs, and in some particular sec- 
 tions of the city, and some few sheltered situations in its 
 vicinity, yet it has long since disappeared from its mar- 
 kets, and is another of the old sorts which are rarely to be 
 seen in the markets of Paris. With us this fruit has be- 
 come an outcast. (S.|) (q.) 
 
 ViTRiER. Poire du Vitrier. November and December. 
 Bequesne. (0-4) Good only for bakmg. 
 Bezi d'Heri. Besidery. Bezi d' Airy 7 
 
 This old fruit has lately disappeared from the markets of 
 Paris, and we may rely that it is not without cause. (Q.) 
 [R. 1.] Franc-Real. Fin Or d'Hiver. (Q.) 
 
 Good for cooking, (q.) 
 [R. 4.] St. Germain. Incunnue la fare. 
 
 An ancient and once celebrated fruit; large, pyramidal, 
 tapesring regularly to the stalk ; of a green color, but at ma» 
 
124 NEW AMERICAN ORCHARDIST. 
 
 turity of a yellowish cast, covered with russety spots; the 
 flesh very melting, very juicy, saccharine, slightly acid, and 
 delicious. November to March, Such was the St. Ger- 
 main once with us; but except only in some sections in the 
 city, and occasionally in some sheltered situations near, it 
 has long since become an outcast and abandoned variety. 
 The wood cankers, the fruit blights; and this defection has 
 extended south to Rhode Island, and to some parts of New 
 York. {S4) (q.) (Q.) 
 
 [R. 4.] ViRGOULEusE. Cliamhrette. Poire de Glace. (Q,.) 
 Another old, celebrated fruit, rather large, obovate, inclin- 
 ing to pyramidal; the skin smooth, of a deep green color; 
 at maturity pale yellow; the flesh melting, juicy, rich, high 
 flavored, and excellent. November to February. I have 
 before noted that this fruit has disappeared from the mar- 
 kets of Paris, and probably not without a reason. It is 
 sometimes still fair in Boston, but has disappeared from its 
 markets. The tree cankers, and the fruit has long since 
 become an outcast, (q.) 
 
 Jardin. Poire de Jardin. December. 
 
 [R. 2.] RoYALE d'Hiver. Royal Winter. 
 
 Above medium size; form pyramidally turbinate; the 
 skin smooth, yellow, but bright red next the sun ; flesh 
 yellowish, nearly melting, juicy, rich, sweet, and well-fla- 
 vored. December to February. This ancient and once 
 celebrated fruit has disappeared, as I have before stated, 
 from the markets of Paris ; and although it is sometimes 
 still fair in our city, it is yet no longer, or but rarely, seen in 
 our markets. It has become blighted and worthless. (S.|) 
 
 Angelique de Bourdeaux. St. Marcel. Gros Franc 
 
 Real. (Q,.) January, February. 
 Saint Augustin. (q.) 
 
 Champe Ri<!HE dTtalie. December, January, (q.) 
 Livre. Poire d'une IJvre. See Baking Pears. 
 Tresor. Poire Trcsoi- d'Amor. Good for baking. (Q4) 
 Angelique de Rome, (q.) 
 Martin Sire. RonviUe. (q.) 
 Bergamotte de Pacques. Easter Bergamot, 
 Terling. Winter Bergamot, (Q,.) 
 
OLD PEARS, MOSTLY OUTCASTS. CLASS I. 125 
 
 [R. 4.] CoLMAR. Poire de Colmar. Poire Manne. In' 
 comparable. 
 This ancient fruit is rather large; pyramidally formed, 
 inclining to turbinate ; the skin smooth, green, changing 
 to yellow at maturity ; sometimes slightly colored with red 
 next the sun ; the flesh melting, juicy, saccharine, and of 
 excellent flavor. December to April. The disappearance 
 of the Colmars from the markets of Paris, which I have al- 
 ready mentioned, seems a circumstance which they much 
 deplore. And although this fruit is still fair in some sec- 
 tions of the city, it has long since gone from our markets. 
 With us it is considered an outcast. Its defection is noted 
 also in Rhode Island. (S4) (q.) 
 
 Bellissime d'Hiver. Teton de Venus. Beauty of Winter. 
 
 ToNNEAU. See Baking Pears, (q.) 
 
 DONVILLE. 
 
 Trouve. April. 
 
 [R. 2.] Bon Chri^tien d'Hiver. Poire d'Angoise. Win- 
 tcr Bon Chretien. (Q,.) 
 An ancient fruit, very large, of a turbinated or pyrami- 
 dal form ; the crown large, sides angular and tapering 
 towards the summit, which is narrow ; the stalk very long, 
 and surrounded by protuberances ; the flesh breaking, 
 rather sweet, and juicy. This fruit often grows enormously 
 large, and may be preserved till May. The fruit is liable to 
 crack, and is not at this day much esteemed either for pro- 
 ductiveness or other good qualities. The Pound Pear is 
 thought very superior in every respect. Mons. duintinie 
 placed this fruit at the head of all old pears on account of 
 its name, (Good Christian,) beauty, size, and keeping 
 qualities, more than for any good quality, (q.) 
 
 Orange d'Hiver. Winter Orange. (CI4) (q.) 
 Bergamotte de Soulers. Bonne de Soulers. (q.) 
 Double Fleur. (Q4) See Baking Pears, (q.) 
 Poire de Preter. 
 
 Poire de Naples. Easter St. Germain. Lent St. Ger 
 
 main. (CI.4.) (q.) 
 Chat Brusle. October to winter. (0-4) 
 11* 
 
126 NEW AMERICAN ORCHARDIST. 
 
 [R. 2.] Muscat l'Allemand. German Muscat, (q.) 
 
 Considered by many an outcast. The wood cankers, 
 the fruit blights. (S.4) (M.|) (q.) 
 
 Imperiale a Feuilles de Chene. Imperial Oak- 
 leaved. April and May. (q.) 
 
 Saint Pere. Poire de Saint Pere. Baking. 
 
 Poire a Gobert. June. 
 
 [R. 2.] Bergamottl: d'Hollande. Holland Bcrffa^ 
 mot. D'Alenpon. 
 This fruit keeps till May, and has with some become an 
 outcast. (S.4.) (q.) 
 
 Tarquin. April and May. 
 
 Sarasin. Is considered here as an outcast. (S.|) (q.) 
 
 [R. 4.] Bergamotte Sylvange. 
 
 The Sylvange vert d'Hiver is better than this, and the 
 best of all the Sylvanges. 
 
 SECTION II. 
 
 The following old varieties are described by Duhamel 
 and other authors, in the order of their maturity. 
 
 Gros Blanquette Ronde. Duh. July. 
 
 10. Green Chissel. 
 
 The tree is feeble, but productive ; the fruit in clusters; 
 is small, nearly globular; color green, but brown next the 
 sun ; gritty, saccharine, perfumed. Last of July. 
 
 Sugar Top, or July. 
 
 Ambrosia. Early Beurre. Lind. 
 
 Medium-sized ; form roundish, flattened ; skin smooth, 
 greenish yellow; flesh tender, rich, sugary; juice per^ 
 fumed. Last of August. 
 
 Muscat Royal. Duh. End of August. 
 
 Autumn Bounty. (S4) 
 
OLD PEARS, MOSTLY OUTCASTS. CLASS I. 127 
 
 Broca's Bergamot. GanscVs Bergamot. 
 
 A delicious, round fruit, but miserably unproductive; an 
 outcast here on this account. (S.|) October. 
 Crassanne Panache. Rosier. 
 
 Leaves variegated; an ornamental variety. 
 
 Elton. Hort. Trans. 
 
 An old fruit, of medium size, oval form, russety orange 
 next the sun ; flesh breaking and excellent, but soon grow- 
 ing mealy. September. 
 
 K. L. FoRELLE. Pom. Mag. C. Hort. Trans. 
 
 FoRELLEN-BiRME. Diel. PoiRE Truite of the French. 
 
 A fruit celebrated by the English and German writers 
 for its superior beauty, excellence, and productiveness. 
 The size medium, form obovate, color at maturity lemon in 
 the shade, a rich sanguine or crimson next the sun; spec- 
 kled and covered with broad, ocellate spots; hence called by 
 the French truite or trout pear; flesh white, juicy, buttery ; 
 flavor rich, subacid, vinous. Dr. Diel assigns its nativity 
 to Northern Saxony. In the vicinity of Boston it has dis- 
 appointed expectation, and is regarded as a decayed vari- 
 ety. November. 
 11. *Green Pear of Yair. Hort. Trans. 
 
 Middle-sized, regular form; green, slightly russeted ; 
 flesh yellow, melting, sweet. A very productive and pop- 
 ular Scotch variety, of great excellence. September. 
 Holland Green. Coxe. Holland Tabic Pear. (M.|} 
 Orange Bergamotte. Coxe. (M.|) 
 
 Prince's Sugar. Lowre's Bergamotte. 
 
 Middle-sized, not very rich, but good. With some it 
 has become an outcast. (S.|) Very productive. 
 
 Red Cheek. English Red Chcelc. English Catharine. 
 
 Sweet, but soon turns mealy. Not much esteemed. 
 Early in September. 
 
 Rushmore's Bon Chretien. 
 
 Esteemed by some in New York. With us only es- 
 teemed for baking. An outcast with some. (S.|) 
 September Orange. (M..{.) 
 Sucre Vert. Duh. Green Sugar, (q.) (Q,.) 
 
 Middle-sized, round, inclining to pyramidal ; the skin 
 smooth, always green; melting, juicy, very sweet. I have 
 
128 NEW AMERICAN ORCHARDIST. 
 
 Stated that this fruit has made its exit from the markets of 
 Paris. Last of October, Excellent some years. 
 12. Swan's Egg. Moorfoivl Egg of Boston. 
 
 Small, oval, turbinate ; green, but dull russet brown next 
 the sun ; flesh tender, rich, saccharine, musky. The tree 
 grows rapid and upright, and is productive. A favorite 
 Scotch fruit. November. 
 
 Verte Longue Panache. Culotte de Suisse. Suisse, 
 Striped Dean. 
 
 Medium size, pyramidal; striped with yellow on a green 
 ground ; pale red next the sun. Indifferent. The bark is 
 striped ; the fruit a curiosity. An outcast with some, (S.|) 
 and not much esteemed by others. Rarely seen at this 
 day in the markets of Paris. September. 
 BoN Chretien d'Auch. D'Auch. (M.|) (S.|) 
 RoussELET d'Hiver. Duh. Winter Russet ? (CI4) 
 
 OLD BAKING PEARS. 
 
 13. *Catillac. 
 
 Forty Ounces. 
 The fruit is very large, roundish turbinate; pale yellow, 
 but deeply stained with red next the sun ; flesh firm and 
 breaking, the flavor astringent. A good bearer; an ex- 
 cellent baking pear, in use all winter. 
 
 Double Fleur. 
 
 Armenian. 
 
 Large, round; at maturity yellow, but purple red next 
 the sun ; breaking, juicy. An ornamental variety. (Q4) 
 Good only for baking. 
 Double Fleur Panachj^. 
 
 An ornamental variety, with double flowers and striped 
 fruit. Good for baking. February to April. 
 
 Gros Rateau Gris. Bon Jard. Quint. Lind. 
 Black Pear of Worcester. 
 Love Pear, Parkinson's Warpen. 
 Pound Pear, but not of Langlcy. 
 Poire d'une Livre. 
 Grande Monarque of Knoop. 
 Fruit very large, roundish turbinate; skin rough, yel- 
 
OLD BAKING PEARS, MOSTLY OUTCASTS. CLASS I. 129 
 
 lowish green, but obscure red or brown next the sun ; flesh 
 very hard, coarse, austere, but good baked or stewed. It 
 does not succeed on the quince. November to February. 
 
 14. *Iron Pear. 
 
 Rather large ; its color a yellowish or iron russet ; form 
 rather oblong, regular, narrowing a little towards the sum- 
 mit ; flesh breaking, juicy, and astringent. This pear keeps 
 till May, is a good bearer, and an excellent baking sort. 
 
 Poire de Tonneau. Bon Jard. Lindley. 
 
 Belle de Jersey, Uvedale's St. Germain. 
 
 Pickering, Union, Udale's Warden. 
 Fruit very large, oblong, tapering to the crown, but 
 compressed between the middle and the stalk ; in form of 
 a cask ; skin smooth, dark green, but brown next the sun ; 
 at maturity yellow and red; flesh white, hard, austere; 
 juice astringent. An excellent pear to cock. 
 Warden. 
 
 Medium size, turbinate form, of a dark russety yellow 
 color. An autumn fruit, and excellent for cooking. This 
 is a very productive variety. 
 
 15. *PouND Pear. 
 
 One of the most valuable of our winter baking pears. It 
 is highly esteemed, and is raised in considerable quantities, 
 and barrelled for the markets or for exportation. The trees 
 are extraordinary for their vigorous growth and productive- 
 ness; the fruit is very large, oblong, pyramidal, rounded 
 at the crown, diminishing towards the stalk, which is very 
 strong ; of a rusty green color, but brownish red next the 
 sun; firm, breaking, juicy, and astringent; most excellent 
 for baking or preserving. It will keep till April or May. 
 
 It may not, perhaps, be improper here to subjoin a list of 
 such still existing varieties, as M. Quintinie has, in his day, 
 in a more extensive and partly obsolete list, denounced and 
 designated as pears of indifferent quality, and bad pears. 
 I refer to the edition of Mr. Evelyn, printed in 1693. I do 
 not, however, assert that this list is to be considered an in- 
 fallible guide, but I believe it to be generally so; and if 
 true at that distant day, how much more reason have we 
 for believing it is at least equally true now ! 
 
 I add the following still existing varieties, which, on the 
 authorities which I annex to each, have been denominated 
 
130 NEW AMERICAN ORCHAlidlST. 
 
 IndiffcreM Pears, Bad Pears, OX Outcasts. Quintinie — 
 
 Brutte Bonne, Caillot Rosat, Fin Or d'Orleans, Gilogile, 
 Queen of Winter, St. Francis, Cluster. • Also outcast by 
 (*S^.) — Lott's Bergamot, Piatt's, Leggett's, Red Butter Pear, 
 &c. Ncio outcasts of Mr. Thompson — D'Amande d'Ete, 
 D'Ananas d'Ete, Belle de Bruxelles, Berlin, Braddick, 
 Capucin Van Mons, Citron de Sierenz, Comte de Fresnel, 
 Darimont, De Cambron, Doyenne Santelette, Imperatrice 
 d'Ete, Lowell, Pitfour, Passe Madeleine, Quaker, Tilling- 
 ton, Wormsley Grange, Winter Windsor, and many more. 
 
 CI4ASS II. 
 NEW PEARS. 
 
 The following list of new varieties are in part Ameri- 
 can ; a portion of them are English, and a few of French 
 origin; but the greatest portion are Flemish, of all those 
 not otherwise noted. Many additions, and numerous new 
 kinds, mostly of Flemish origin, had been received by us 
 through the liberality of the London Horticultural Society, 
 during the years 1S34 and 1835, their excellence having 
 been proved at their garden at Chiswick. Numerous 
 other varieties also have been sent us from Professor Van 
 Mons, of Louvain, during those same years. More re- 
 cently, and during the winter of 1840-1, a valuable dona- 
 tion of new pears, of superior proved kinds, were received 
 from M. De Wael, the secretary of the Horticultural So- 
 ciety of Antwerp, in Belgium, 
 
 During the autumn of 1840, and while m London, I 
 used every exertion to procure all the new fruits of the 
 most renowned excellence, either from the garden of the 
 London Horticultural Society, or from the first sources in 
 iis immediate vicinity, and where all had been proved to 
 the latest day. Other new and superior kinds I also pro- 
 cured while at Paris ; and since that period, all that may 
 have arisen truly valuable, cannot fail of finding their way 
 hither, from other and first-rate sources. 
 
 All those kinds marked J. have been very recently 
 
NEW PEARS. CLASS II. SUMMER. 131 
 
 proved at Paris, by M. Jamin, and described by him 
 Those same kinds which are marked D, have also been 
 lately proved, by M. Dalbret, the superintendent of the 
 compartment of fruits, at the Garden of Plants at Paris. 
 Of the numerous new and fine varieties, which I procured 
 of M. Jamin, I have particularly described in this class 
 but twenty-five kinds, and those only which he designated 
 to me as fruits the most extraordinary ; most of them 
 being also quite new, and not then known in commerce. 
 Trees of nearly every kind described in this class, are al- 
 ready in our country. 
 
 A. denotes those kinds of American origin. 
 
 E. denotes those kinds which are native English. 
 
 F. denotes most of those kinds which are natives of France. 
 Most of all the rest are of the new Flenush kinds. 
 
 SECTION I 
 
 SUMMER FRUIT. 
 
 203. LAMMAS. 
 
 New, and in England highly esteemed as the best market 
 fruit of its very early season. The tree vigorous and hand- 
 some, and bears abundantly. Fruit rather small ; pyram- 
 idal ; faintly streaked and stained with red next the sun, 
 pale yellow in the shade ; flesh melting ; juice abundant, 
 and of good flavor. It precedes the Jargonelle. 
 
 204. BERGAMOTTE DE PARTENAY. [4*] 
 New ; beurree ; of medium size ; of superior excellence ; 
 
 ripening at Paris in August, according to M. Jamin. 
 
 205. COLMAR D'ETE. Annnhs d' Horticulture. 
 New; of excellent quality, according to the French; 
 
 ripening in August ; the tree extraordinarily productive. 
 207. EXCELLENTISSIMI. Jarnin. [4*] 
 
 New; beurree, and excellent; of medium size; ripen- 
 ing at Paris, accordinsr to M. Jamin, in August. 
 19. *BLOODGOOD PEAR. [A.] 
 
 The fruit is of moderate size and roundish form ; of a 
 yellow color throughout, and somewhat russeted ; the 
 stalk an inch long. A pear of superior quality, ripening 
 
132 NEW AMERICAN ORCHARDIST. 
 
 in July. This fruit is from Thomas Bloodgood, Esq., of 
 New York, firm of James Bloodgood and Co., of Flushing. 
 
 20. BURLINGHAME. Dr. S. P. Hildreth. [A.] 
 
 A seedling raised by Mrs. C. Burlinghame, of Marietta, 
 Ohio, A fruit of medium size ; surface smooth, with longi- 
 tudinal depressions; of a yellow color, changing to rich 
 crimson next the sun ; flesh melting, white, very juicy, 
 sugary, and delicious. Middle of July to the last of 
 August. 
 
 SI. CALEBASSE MUSQUEE. Lindleij, 
 
 This fruit is four inches long, irregular, broadly angular, 
 and knobby ; its diameter three eighths of its length, com- 
 pressed below the middle; the color deep .yellow next the 
 sun, and partially covered with thin orange gray russet; 
 flesh breaking, a little gritty, juicy, very saccharine. This 
 pear will ripen the last of August with us. 
 
 22. *DEARBORN'S SEEDLING. [A.] 
 
 This pear originated at Brinley Place, the mansion of 
 the Hon. H. A. S. Dearborn, in Roxbury. A seedling of 
 1818. The tree is of vigorous growth ; the fruit of medium 
 size, rounded at the crown, and regularly diminishing in 
 a parabolic manner to the stalk, which is inserted in a 
 small cavity ; the skin is smooth, thin, green, speckled 
 with russet points, and a fawn-colored blotch around the 
 stalk, which is short and curved ; the skin delicate yellow ; 
 the flesh very melting, and fully equalling in flavor the 
 once famous and delicious St. Michael. The first fruit 
 was examined, and thus named, by the committee of the 
 Massachusetts Horticultural Society, in August, ]831. 
 
 23. DUaUESNE D'ETE. Thompson. 
 Middle-sized ; obtusely pyramidal ; color brown or pale 
 
 green; beurree and good. September. [August?] 
 
 24. EARLY BERGAMOT. Pom. Mag. Lind. [F.] 
 A medium-sized pear, of a green color, tinged at matu- 
 rity with yellow ; streaked with brownish red next the sun ; 
 of a roundish form, flattened at its base ; the flesh yellow- 
 ish white, very juicy, a little breaking and gritty, but very 
 rich and sugary. Ripe in August. 
 
 A new fruit sent by M. Thou in to the London Horti- 
 cultural Society, in 1820. A most excellent early variety j 
 an abundant bearer. 
 
NEW PEARS. CLASS 11. SUMMER. 133 
 
 208. JESCHIL ARMUDI. Thompson. 
 
 A new Turkish fruit ; valued mostly for its beauty ; 
 yellowish green, beautifully striped with bright red and 
 dark red next the sun ; of middle size and pyramidal form; 
 breaking, sweet, and musky. Ripe in August. 
 
 209. MABILLE. Jamin. 
 
 New, large, beurree, and of good quality as an early 
 summer fruit ; ripening at Paris in August. 
 
 210. SUMMER SAINT GERMAIN. Thompson. 
 Of medium size ; form obovate; color green and partially 
 
 bronzed ; flesh juicy, good, and ripening in August. The 
 tree a good bearer. 
 
 26. *JULIENNE. 
 
 L'Archiduc d'Etk. Summer Beurkk. Sijn. of Coze. 
 
 Summer Doyenne, ^rroneausly. 
 The tree grows upright and handsome ; it bears young 
 and most abundantly. The fruit is of medium size, in- 
 clining to obovate, tapering towards the stalk, which is 
 short ; the skin is smooth, of a pale yellow color, with a 
 faint blush next the sun ; the flesh is perfectly meltincr, 
 rich, and juicy. One of the most beautiful and valuable 
 fruits of its season, and deserving an extensive cultivation. 
 It ripens the last of August. 
 
 27. *PASSANS DU PORTUGAL. Thompson. 
 
 Of medium size, obovate form ; of a pale brown color ; 
 juicy and excellent. August. A good bearer. 
 
 28. SABINE D'ETE. Lond. Hort. Trans. Lindhy. 
 Raised in 1819, by Mr. Sloffels, of Mechlin; named for 
 
 Mr. Sabine. The form is pyramidal, terminating in a round, 
 blunt point at the stalk ; the color yellow, but fine scarlet 
 next the sun; the whole surface smooth, regular, and pol- 
 ished ; flesh white, melting, juicy, and highly perfumed. 
 It ripens early in August. The young wood is slender. It 
 bears abundantly. 
 
 29. SEIGNEUR D'ETE. Lond, Hort. Trans. Lind, 
 This pear has been known many years in Flanders. It 
 
 is above the middle size, a blunt oval ; of a fine orange 
 color, but bright scarlet next the sun, and marbled ; the 
 flesh melting, free from grit ; a rich and beautiful pear. It 
 12 
 
134 NEW AMERICAN ORCHARDlSl". 
 
 there ripens the beginning of September, and will ripen 
 here in August. The tree is handsome, and bears well. 
 
 30. VALLEE FRANCHE. Thompson. [F.] 
 Dk Vallee. 
 A middle-sized fruit, of obovate form ; of a yellowish 
 green color ; juicy and excellent. A good bearer. August. 
 
 SEC TION II. 
 
 AUTUMN FRUIT. 
 
 In this section are included all those new varieties whose 
 period of maturity has not been ascertained. 
 
 31. ALEXANDRE DE RUSSIE. Lindlty. 
 
 An uncommonly fine new fruit, above the medium size, 
 obliquely pyramidal, Bon Chretien formed, with an uneven, 
 knobby surface; the stalk short, thick, depressed; of a 
 greenish yellow color, almost covered with cinnamon rus- 
 set ; the flesh almost white, gritty, but tender and mellow; 
 juicy, saccharine, with a slight musky perfume. It ripens 
 in September. 
 
 32. *ALTHORPE CRASSANNE. Mr. Knight. [E.] 
 Middle-sized, roundish ; of a brown and green color ; 
 
 beurree and excellent. Originated by Mr. Knight, and sent 
 by him to Mr. Lowell in 1832. He says, '' This variety is 
 very excellent and rose-flavored. This and the Monarch 
 will not be equalled by any other variety in your climate ; 
 both grow rapidly and bear abundantly." November. A 
 very valuable, productive, new variety. The tree grows 
 thorny ; the fruit nearly equals the winter Nelis in excel- 
 lence ; is recommended highly by Mr. Thompson, as one 
 of the finest, most hardy and productive of all Mr. Knight's. 
 Fruit middle-sized, color brownish green, exceeding but- 
 tery, melting, and high flavored. October and November. 
 
 33. *ANDREWS. 
 
 Amory, Gibson. 
 This fruit is large ; of a form inclining to oblong ; melt- 
 ing, and of most excellent flavor ; a first-rate and superior 
 fruit. The tree is very productive. It ripens in September. 
 
NEW PEARS.— -CLASS II. AUTUMN. 135 
 
 34. BELLE ALLL\NCE. [J.] 
 
 A large, new fruit, ripening at Paris in October, melting 
 and excellent. 
 
 35. BELLE ET BONNE. Pom. Blag. 
 
 ScHONE AND GuTE of Tuschenbuch. Gracieuse. Thompson. 
 This very valuable variety was sent to the London Hor- 
 ticultural Society in 1826, by Messrs. Baumann, of Bollwil* 
 ler ; and, much as our autumn pears have been improved, 
 this ranks among the very best of them, being a delicious 
 Bergamot of the best kind. This fine, new pear has been 
 erroneously cultivated in Europe, under the name ofCharles 
 D'Autriche, Belle de Bruxelles, and Bergamotte De Cras- 
 sanne, which are distinct fruits. " A harvest pear ; mag- 
 nificent, very large, globular, depressed ; the stalk long; 
 skin greenish yellow, but next the sun yellow, with spots 
 of russet; flesh white, sweet, exceedingly rich and agree- 
 able, perfumed. The tree is very productive. September " 
 
 36. BELLE ET BONNE DE HEE. [J.] 
 
 Of medium size, melting and perfumed, new, of superior 
 excellence, ripening in September at Paris. 
 
 37. *LA BELLE DE FLANDERS. Pom. Mag. 
 
 Flemish Beautv of Pom. Mag. arid Lind. 
 
 Bosch, Bouche Nouvelle. 
 
 Imperatrice de la France. Brilliant. Pom. Mag. 
 This new Flemish pear is of the first rank in quality; 
 it is large, very beautiful, and bears abundantly ; and will, 
 without doubt, one day become a most important variety in 
 the list of cultivators. The fruit is large, (the engraving 
 sent by Dr. Van Mons is near four inches long and over 
 three inches broad,) obovate, obtuse at the stalk; greenish 
 yellow russet, but tinged with crimson red next the sun ; 
 the flesh rather firm ; yellowish white, sweet, rich, molting, 
 and excellent. It must be gathered while it adheres yet 
 firmly to the tree, to have it in the utmost perfection. It 
 ripens in October, and will keep a month or two. 
 
 38. BELLE IIENRIETTE. [J.] 
 
 A large, new fruit, half melting; a valuable fruit, ripen- 
 \\\ct in November at Paris. 
 
 39. *BELLE LUCRATIVE. 
 
 Fondante D'Automne, of some. 
 A new and beautiful fruit, of medium size ; obovate 
 form ; red next the sun, pale yellow in the shade ; a little 
 
136 NEW AMERICAN ORCHARDIST. 
 
 obscured by russet ; very melting, juicy, sugary, with a 
 slight musky perfume. Abundantly proved here ; also by 
 the late Mr. Manning and Col. Wilder, as without fault, 
 and one of the most delicious pears in cultivation. It 
 bears enormously, either as a standard or dwarf, and should 
 be in every collection. Sept. and early in Oct. 
 
 40. BELMONT. 3Ir. Knight. Thompson. [E.] 
 
 A new, large fruit, obovate in form, of a pale yellow or 
 brown color ; juicy and excellent for cooking. The tree 
 is a great bearer. November. [October ?] Raised by Mr. 
 Knight, and sent by him in 1832 to Mr. Lowell. Mr. 
 Knight calls it " very excellent here in November." 
 
 41. *BEURRE D'AMAULIS. Bon Jard. Thompson. 
 Large, obovate, swollen, a little in form of the Calabasse; 
 
 color brownish green, blotched with red next the sun ; 
 flesh melting, beurree ; juice abundant and excellent. This 
 variety has proved with Mr. Perkins and Mr. Manning a 
 first-rate fruit. September and October. 
 
 42. BEURRE D'ANJOU. [J.] 
 
 New and large ; melting, perfumed, and excellent. It 
 ripens at Paris in October. 
 
 43. BEURRE D'ARGENSON. Thompson. 
 
 A large, pyramidal fruit, of a yellowish brown color ; 
 beurree and excellent. November. [October ?] 
 
 44. BEURRE DE BEAUCHAMPS. 
 
 Bkrgamottk Cadette, according to Thomjison. 
 A fruit of medium size ; obovate form ; skin smooth, 
 ruddy next the sun, pale green, changing to yellow in the 
 shade ; flesh beurree, peculiar, and good. It ripens in 
 succession from October to January, and the tree bears 
 well, — equally on the pear or quince. 
 
 45. BEURRE DE BEAUMONT. [J] 
 
 Under medium size, but of superior excellence ; melting, 
 and very fine ; perfumed. A new fruit, which ripens at 
 Paris in September. 
 
 46. *BEURRE BOSC. 
 
 Caleeasse Marianne, according to Mr. Thompson. 
 
 Large and very long, terminated by a crown near three 
 
 inches in diameter; somewhat calabash-formed; skin 
 
 gray fawn color, but russety yellow at maturity ; flesh 
 
 white, melting, highly flavored, and delicious. It ripens in 
 
NEW PEARS. CLASS II. — AUTUMN. 137 
 
 October. In England, the Bosc has proved a most ex- 
 traordinary fruit. It is there stated that ** the Beurre 
 Bosc, and the Louise Bonne de Jersey, more than rival 
 the Marie Louise." It bears well, and in America has 
 been found a prodigious bearer. 
 
 229. BEURRE PATER NOSTRE. [D5*] [3*] 
 
 New; beurree, remarkably fine; of medium size; 
 ripening at Paris in November, according to M. Dalbret. 
 
 48. BEURRE CURTET. Van Mons. Annales d' Hor- 
 
 ticulture. [F.] 
 The fruit is oval, rounded; its length three inches, 
 breadth the same ; the skin is green, thin, striped, and 
 stained with red next the sun ; the flesh white, melting, 
 full of sweet juice, quickened by an aromatic tartness, 
 peculiar to the Bergamots. Last of September to middle 
 of October. — Netv England Farmer, Vol. x. No. 22, in- 
 serted by Hon. H. A. S. Dearborn. — Obtained in 1828, by 
 M. Simeon Bouvier, an apothecary of Jodoigne, who has 
 dedicated it to M. Curtet, a physician of Brussels, 
 
 49. BEURRE DELBECa. Loudon, from Bulletin 
 Universcl. 
 
 This is a new autumn pear, and is said to be a very su- 
 perior fruit. The tree is more lofty, and of handsomer 
 form than any other variety. It was raised by Van Mons 
 from seed sown in 1813. 
 
 50. BEURRE DUVAL. Chev. Par. Thompson. 
 
 A new Flemish pear, raised by M. Duval. Middle- 
 sized, obtusely pyramidal; color pale green ; beurree and 
 excellent. Excellent also and productive at the garden of 
 Mr. Manning. October. 
 
 51. BEURRE D'ENGHEIN. [J.] 
 
 New, of medium size, melting, and of excellent quality ; 
 ripening in October. 
 
 52. BEURRE KNOX. M. Van Mons. Lindley. 
 Large, oblong or obovate ; tapering to the stalk ; of a 
 
 pale green or yellow color, thinly russeted next the sun ; 
 flesh a little gritty, but mellow; juice saccharine, but 
 without any peculiar flavor. October and November. 
 Raised by Dr. Van Mons, and sent by Mr. Knight to Mr. 
 Lowell in 1823. 
 
 12* 
 
138 NEW AMERICAN ORCHARDIST. 
 
 53. BEURRE MOIRE. [J.] 
 
 New, of medium size, very fine, excellent, and per- 
 fumed. It ripens in October. 
 
 54. BEURRE ROMAIN. Nouveau Cours Complet. 
 CalvelL 
 
 The fruit is large, nearly round, flattened at the summit ; 
 of a yellowish green in the shade, slightly colored with 
 red next the sun ; the flesh is melting and exquisite ; but 
 must be eaten at maturity, as it becomes clammy soon 
 after. Beginning of September. — Bosc. 
 
 55. BEURRE ROUGE. [J.] 
 
 Melting and excellent; a new fruit, under medium size; 
 ripening at Paris in October. 
 
 56. *BEURRE SPENCE. 31. Van Mons. 
 
 This new pear was raised by Dr. Van Mons. It pos- 
 sesses a melting and delicious flesh, its taste inestimable, 
 and, according to some, unrivalled. It ripens in Belgium 
 in September, and merits a distinguished place in our gar- 
 dens, according to Dr. Van Mons and Mr. Braddick. The 
 Beurre Spence, as cultivated in France, and such as is 
 sold in the London market, is large, ovate or egg-formed ; 
 the eye but little depressed ; stalk short, in a slight cavity; 
 color pale green, sprinkled with yellow russet, somewhat 
 ruddy or striped next the sun ; melting, sweet, and highly- 
 flavored. Mr. Kirke has assured me that the tree is very 
 productive. 
 
 57. BEURRE VAN MONS. Thompson. 
 
 Middle size; pyramidally formed ; skin rus&eted ; flesh 
 beurree and excellent. November. [October ?] 
 
 58. BEZI DE LOUVAINE. Van 3Ions. Nouv. 
 Cours Complet d' Agriculture, Vol. xii. p. 126. 
 
 The fruit is long, its transverse diameter two and a half 
 inches; skin a delicate green, but brown red next the 
 sun ; the stalk short ; the flesh buttery, very agreeably 
 perfumed. It ripens in October. Figured PI. 101 of the 
 Annales Generates des Sciences. — Bosc. 
 
 59. BISHOP'S THUMB. Lindley. Thompson, 
 RoussELiNE, {of some.) Thompson. 
 
 Large, very oblong, or twice as long as broad ; dark 
 green, covered with iron russet, brownish red towards the 
 sun; flesh yellowish green, melting, juicy, high-flavored, 
 and excellent ; not handsome. September. 
 
NEW PEARS. CLASS H, AUTUMN, 139 
 
 60. BLEECKER'S MEADOW. [A.] 
 
 A native fruit, of small si/.e, roundish form, of a yellow 
 color; the flesh melting, juicy, sweet, musky, and of fine 
 flavor. A good bearer, October, 
 
 61. BON CHRETIEN FONDANTE. Lind. Thomp^ 
 son. 
 
 A most excellent new Flemish pear. It is large, oblong, 
 regular in its outline; the stalk short, stout; mostly cov- 
 ered with deep cinnamon russet ; flesh yellowish white, a 
 little gritty, but rich and buttery, and full of a highly-sac- 
 charine, rich-flavored juice, resembling that of the St. Ger- 
 main. End of October to November. [October?] The 
 tree is a great bearer, 
 
 211. BEURRE MORTEFONTAINE. Jamin. [4*] 
 New; originated by M. B. Lefebvre in 1832; beurree; 
 of excellent quality; of medium size; ripe at Paris in 
 Oct., according to Dalbret and Jamin. Received of him. 
 
 63. BROUGHAM. Thompson. [E.) 
 
 New, originated by Mr. Knight. Size large; of round- 
 ish form ; yellow, somewhat obscured by russet ; flesh 
 beurree and excellent. It ripens in Oct. The tree is 
 hardy, and bears abundantly. Thus proved by Thompson, 
 
 64. BUFFUM. [A.] 
 
 The tree is upright and handsome. A native fruit, 
 highly esteemed at Warren, R. I. The fruit is rather 
 small, oval ; color russety yellow, but russety red next 
 the sun ; melting ; juice agreeable. September. 
 
 65. BURNETT, [A.] 
 
 An excellent native pear, which originated in South- 
 borough, Mass. It received its name for Dr. Joel Bur- 
 nett, of Southborough, who has introduced this fruit to 
 notice. The fruit large, and in form of the Napoleon ; 
 of an iron russet yellow ; flesh beurree, rich, musky, ex 
 cellent October. November. 
 
 66. *CALEBASSE BOSC. 
 
 A new fruit, which I received from Mr. Forrest. Large, 
 or rather larger than the Calebasse, and later, and, like that, 
 nearly allied to the Beurre Bosc, and Paradise d'Automne, 
 if indeed it be not identical with some of them ; of the same 
 form, and covered with dark yellow russet ; melting, de- 
 licious, sugary, and excellent. The tree bears abundant- 
 ly. October and November, 
 
140 NEW AMERICAN ORCH.IKDIST. 
 
 67. CALEBASSE FONDANTE. Nouvpmu Cotirs 
 Complet (T Agriculture, Vol. xii. p. 124. 
 
 The fruit is very much lengthened, knobby ; of a uni- 
 form red color; its flesh is melting, sugary, agreeable, so 
 far as I could judge from the fruits sent me by Van Mons. 
 It ripens the beginning of October, and grows soft soon 
 after. — Bosc. 
 213. CESILE. Ranald 
 
 A new fruit, just coming into high repute about London. 
 Its origin unknown. The fruit is large, roundish, even 
 and regular in form, but much flattened at the crown ; its 
 breadth exceeding its height ; red next the sun, somewhat 
 russetted in the shade ; beurree .and excellent. In color, 
 size, and form, it perfectly resembles Gansel's Bergamot. 
 The tree is hardy, its productiveness, which exceeds the 
 Hessel, being unsurpassed. October its season here. 
 
 69. *CALEBASSE VASSE. 
 
 Large, and calabash-formed ; oblong, and nearly allied 
 to the Beurre Bosc and Paradise d'Automne, and, like 
 them, covered with yellow russet ; melting and delicious. 
 A prodigious bearer. A fine new fruity which I received 
 from Mr. Ronalds. October. 
 
 70. *CAPIAUMONT. 
 
 Beurre de Capiaumont. Pom. Mag. 
 The young wood is brownish red; leaves folded and 
 recurved, and changing to red in autumn ; the fruit of 
 medium size, tapering pyramidally to the stalk, rounded 
 at the crown ; the eye level with the extremity ; stalk half 
 an inch long, inserted on the summit ; of a fine, clear 
 cinnamon color, changing to yellow in the shade, rich 
 bright red next the sun ; flesh yellowish, melting, beurree, 
 very rich, and highly-flavored. It ripens in October, and 
 growls equally well on the pear and the quince. The tree 
 bears astonishing crops, and is one of the most valuable 
 and profitable of all pears. Originated by M. Capiaumont, 
 of Mons. This is not the fruit so long known and mis- 
 called near Boston as the Capiaumont, that being the 
 Frederic de Wurtemberg. 
 
 71. *CAPSHEAF. [A.] 
 
 A large pear, of a globular form, inclining to turbinate; 
 of an orange russet color ; melting, buttery, sweet, and 
 richrflavored. September and October. Highly esteemed 
 
i?EW PEARS. CLASS II. AUTUMN. 141 
 
 where known and cultivated. A valuable pear, introduced 
 here by S. H. Sinilh, Esq,, of Rhode Island. 
 72. COLMAR D'AUTOMNE. Thompson. Lindley^ 
 Autumn Colbiar. Lindley. 
 
 A new Flemish fruit, obtusely pyramidal, irregular; the 
 staJk depressed ; of a pale yellow or green color, thinly rus- 
 fieted next the sun^ the flesh ra.ther gritty, but mellow, or 
 beurree, with a sugary and slightly perfumed juice. An ex- 
 cellent fruit. Ripe the beginning of September. The 
 tree bears welJL 
 215. CHARLES D'AUTRICHE. 
 
 Large ; very handsome ; roundish oblong ; color green- 
 ish yellow, partially obscured by brown russet ; flesh white^ 
 melting, juicy, high flavored, but not perfumed. It ripens 
 in October. New, and raised by Dr. Van Mons. The 
 tree an abundant bearer. 
 
 74. *COMTE DE LAMY. [Rivers.] 
 
 A pale yellow fruit, of medium size, and obovate form; 
 «"ed next the sun ; a most excellent variety, abounding in a 
 «ugary and refreshing juice. The tree bears well. Octo- 
 ber. Proved in the garden of Mr. Manning. 
 
 75. CROFT CASTLE, [E.] 
 
 New, and originated by Mr. Knight; form irregular, rus- 
 eety red next the sun, yellowish in the shade ; the stalk 
 long; flesh juicy, sweet, and excellent, as proved by Mr, 
 Manning. The tree is very productive. It ripens in 
 October. 
 
 76. CUMBERLAND. S.. H. S,, Esq. [A.] 
 
 This native pear is stated by Mr. Smith, to be extraor- 
 dinary for its size and beauty; some specimens have 
 weighed near a pound. The color is yellow or orange, 
 with a bright blush of crimson next the sun; the flesh is 
 rich, juicy, and melting; little inferior to the old St. Mi- 
 chael. The original tree was first shown to him in 1830, 
 growing in Cumberland^ Rhode Island. It is about thirty 
 years old, apparently hardy, and free from blight. It ripens 
 in autumn, and may be kept till into winter. 
 
 77. *CUSHING. [A.] 
 
 This native pear originated about forty years ago, on the 
 grounds of Col. Washington Cushing., of Hingham., Massa- 
 chusetts. The fruit is of medium size, oblong, contracted 
 towards the stalk, which is short j the skin smooth, light 
 
M2 NEW AMERICAN ORCHARDiST. 
 
 green, but brownish red next the sun ; the flesh whitish, 
 mehing, and full of delicious juice^ sprightly, and of first- 
 rate excellence. The tree is a great and constant bearer ; 
 and although growing in an uncultivated pasture, it has 
 produced annually fourteen bushels of fruit. Season, mid- 
 dle of September. 
 
 79. DELICES D'HARDENPONT. 
 
 A new and fine Flemish fruit, raised by Counsellor 
 Hardenpont, of Mons. The fruit is over medium size, or over 
 three inches long and two and a half broad ; oblong, pyrami- 
 dal, swollen beyond the middle, compressed towards the 
 stalk ; its surface rather uneven, or knobby ;. the stalk an 
 inch long, stout, curved, obliquely inserted in a narrow 
 cavity ; skin pale yellow, partially covered with cinnamon- 
 colored russet; flesh yellowish white, beurree, abounding 
 in a sugary, slightly astringent, somewhat musky, and per- 
 fumed juice. Ripe in October. The tree is a good 
 bearer. 
 
 80. DELICES DE JODOIGNE. [J.] 
 
 A new fruit, of medium size, melting and excellent ; 
 ripening at Paris in November. 
 
 81. DELICES VAN MONS. [J.] 
 
 Melting and excellent ; a new fruit, of medium size> 
 ripening at Paris in November. 
 
 82. *DIX. 3Ir. Downer. [A.] 
 
 This very fine native pear originated in the garden of 
 Madam Dix, in Boston. It sprung from the seed about 
 1812. The tree is of medium vigor ; the young wood \s 
 thorny. It is very productive. The fruit large, oblong j 
 the skin rough, thick, green, but yellow at maturity, with 
 a fine blush on the side exposed to the sun ; the stalk 
 short, and situated on its summit ; flesh melting, juicy, 
 rich, and of fine flavor, and is thought to be even superior 
 to the St. Germain. It ripens from the middle to the last 
 ot October, and bids fair to be one of our very best autumn 
 pears, for its beauty, fine flavor, and productiveness. 
 
 83. *DR. HUNT'S CONNECTICUT. J. Brince, Esq. 
 The scions of this pear were received of Dr. Hunt, af 
 
 Northampton, who received it from a friend m Connecti- 
 cut, without a name. *' The tree is of uncommonly vig 
 ©rous growth, and a great bearer. A beautiful pear, of a 
 
NEW PEARS. CLASS II. AUTUMN. 143 
 
 good size, oblong form, yellow color, with a remarkably 
 short stalk ; tolerable for the table, and excellent for cook- 
 mg in October." Valaable for extensive cultivation. 
 217. DOYENNE BOUSSOCK NOUVELLE. Ja- 
 min. [5*] 
 New and large ; of superior excellence ; ripening at 
 Paris in November, according to M. Jamin, of whom I 
 received the fruit. 
 
 85. DE RACHINaUIN. Annales d Horticulture. [F.] 
 The fruit is round, compressed ; the skin rough and 
 
 brown, like the Mons Jean ; flesh very melting, buttery, 
 sugary, and high-flavored. November and December. 
 This variety merits dissemination for the beauty of the 
 tree and the quality of its fruit, which grows in clusters. 
 Produced by M. Noisette. 
 
 206. BON CHRETIEN NAPOLEON. ^ [J. 6.] 
 New, large, beurree, excellent in Nov. From France. 
 
 201. DUCHESSE DE BERRI. Margat. [J.] 
 New, of large size, beurree, and excellent. Much es- 
 teemed in France. Sometimes called Capucine. Sept, 
 
 202. *DUCHESSE D'ORLEANS. Oudbu 
 
 New, large, oblong, handsome^ of a golden gray color; 
 flesh beurree ; juice abundant, sugary ; flavor extra fine. 
 The tree as productive as the Williams's Bon Chretien. Oct. 
 Lately received from Normandy, and as thus described. 
 
 86. *DUCnESSE D'ANGOULEME. [F.] Pom, Mag. 
 Li their attempts to raise new and improved varieties, 
 
 by planting the seeds only of the most perfect fruits, long 
 time the most distinguished cultivators of France im- 
 agined that thus nature might be driven, and thus only, to 
 infinite lengths. Nature, already exhausted, reacted — 
 they witnessed the retrograde. But nature, and alone, 
 by a great effort, has sometimes accomplished all that man, 
 aided only by zeal and false science, had striven in vain to 
 do. Such seems to have been the case in the Duchease 
 cV AngouUme,, which was found growing wild in a hedge of 
 the Forest of Armaille, near Angers, in the department of 
 Maine and Loire. It was there found in July, 1815, on 
 the return of the Bourbons the second time to France. 
 Hence its name, *' A pear of first-rate excellence, the 
 finest of the late autumn pears. It is not less remarkable 
 and distinct from others in its appearance, in its irregular, 
 knobby surface. It arrives at a weight very unusual in 
 
144 l^IEW AMERICAN ORCHARDI'Slr. 
 
 dessert pears. Sp^ecm^tis from the Islfand of Jersey have 
 been seen weighing twenty-two ounces. The form is 
 roundish, oblong, tapering towards the stalk, with an ex- 
 tremely uneven surface ; the stalk and eye deeply sunk ; 
 skin dull yellow^ covered with broad russet patches ; the 
 flesh rich, melting, very juicy an'd hjgh-flavored, with a 
 most agreeable perfume. With us, the tree bears very 
 early, and abundantly ; and equally well on the quince or 
 pear stock ; some of the fruits weighing a pound. It 
 ripens the last of October. 
 87. ^DUNMORE. TJimnpson. [E.] 
 
 New ; of large size ; of quality excellent ; its productive-' 
 ness very great and unsurpassed, and the more valuablej, 
 coming as it does between the Williams Bon Chretien and 
 Marie Louise, aod when large and good pears are scarce. 
 The fruit is oblong or ovate, from four to five inches longy 
 and three inches broad; the eye small, open, in a shallow 
 cavity; stalk one to one and a half inch, fleshy at it» 
 junction, oblique ; brownish red next the si?n; yellowish^ 
 with brown specks, ar?d partially covered with brownish 
 fusset, in the shade; flesh yellowish white, beurree, of rich 
 flavor; equal or superior, according to Mr. Thompson, to 
 the old brown beurree, and the most melting of its early 
 season. The tree grows vigorously, comes early into bear- 
 ing, bears abundantly, and the blossoms resist frosts which 
 destroy other varieties. One of the finest of all the new 
 pears originated by Mr. Knighf, and thus proved at the 
 garden of the London Hort. Soc. to the latest dale. 
 
 89. EYEWOOD. Thompson. [E.] 
 
 New, and, according to Mr. Thompson, one of the three 
 rr^ost valuable of all originated by Mr. Knight. Of medi- 
 um size; oblate form ; skin russetted ; beurree, excellent. 
 Ripe in October, The tree vigorous, hardy, very produc- 
 tive. It has ptoted good m years when others failed, 
 
 90. FIGUE DE NAPLES. Thompson. 
 
 Large, oblong, of a brown color, but red next the sun ; 
 beurree and excellent. The tree is vigorous. Nov. [Oct. '?] 
 
 91. FONDANTE DES CHARNEUSE. [J.] 
 
 A new, medium-sized fruit, melting and excellent. This 
 fruit ripens at Paris in September. 
 
 92. FONDANTE VAN MONS. T/iompson. 
 Middle-sized, roundish; of a pale yellow color ; juicy and 
 
 excellent. November. [October ?] 
 
NEW PEARS. CLASS II. AUTUMN. 14S 
 
 ^5, *PREDERIC DE WURTEMBERG. 
 
 WuRTEMBERG. Capiaumont of Bostoii, formerly^ but crronV' 
 
 A large and spleiadid fruiit, ©f great excellence, raised 
 ^y Dr. Van Mons, and so named by him in koMor of, and 
 at the particular request of Frederic, king of Wurtemberg, 
 The tree grows vigorous and uoright ; the yoiing wood 
 is stroKg-j of a yellow color ; the leaves large ai^d expanded, 
 the fruit large, flattened at the base, pyramidally formed, 
 tapering to the stalk, which is placed on its summit ; color 
 fine yellow, covered with beautiful crimson next t'he sun, 
 sueking-, and of delicious flavor. The tree bears early, 
 •and very abundantly. This fruit was sent by Mr. Knight 
 to the Hon. John Lowell, by mistake, under the name of 
 the Ca^piaumont. I have •received the true Wurtemberg 
 from Dr. Van Mons ; also the true Capiaumont, both from 
 k\n\ and from several other sources ; both have beee well 
 proved, 
 
 96. *FULTO]^. {A.] 
 
 The tree is a great and constant beafet. A 6ne native 
 pear, roundish tiiirbinate ; of medium size ; the skin dark 
 yellow, russeted ; melting, juicy, sugary, and of delicious 
 flavor. It ripens the middle of S^tember, and la^ts a 
 month. To have this fruit in perfection, it should be 
 gathered a little before its maturity, and ripened in the 
 shade. Raised from seed by Mrs. Fulton, of Topsham, 
 Maine. It is highly deserving of cultivation. 
 
 m. *GENDESHEIM. 
 
 Verlaine. Verlaine d'Ete, accoi-^ting to Thompson. 
 A new Flemish fruit; large; obtusely pyramidal, thteft 
 inches long, two and a half broad ; the eye small ; stalk 
 short, obliquely inserted ; skin greenish yellow, partially 
 russetted, and faintly striped with red next the sun ; flesh 
 melting; juice abundant ; of a rich^ sugary>, aromatic flavor^ 
 It ripens in October. The tree is hardy and bears well. 
 
 98. STEVENS'S GENESEE. 
 
 A new American fVuit ; large, of obovate form; pale 
 green, changing to yellow at maturity ; beurree and excel- 
 lent; in flavor resembling the White Doyenne. October. 
 
 99. *GOLDEN BEllRRE OF BILBOA. 
 
 I have adopted this name for a superior fruity which was 
 13 
 
i'I6 NFAV AMLTlieAIVi OKCHARDTST. 
 
 exhibited at the Massachusetts Horticulturc'd Society, ire 
 October, 1831, by Mr. Hooper, of Marblehead, the produce 
 of a tree imported iVoin Bilboa, in Spain. A new Spanish 
 fruit, of medium sizfe, Very oblong, rounded at the crown, 
 contracted towards the summit; of a fine bright golden 
 hue, interspersed wich piitches of golden russet ; perfectly 
 melting, juicy, rich, and of the tinest flavor. A bcauti fuJ 
 fruit, a great benrer, and highly deserving extensive culti- 
 vation. 
 
 218. BEURRE BOUCaUlA. 
 
 New ; received of Dr. Van Mons ; originated by him; 
 The tree grows vigorous, tall^ and handsome; leaves dark 
 i?hining green; fruit large, oval or ovate; yellow; pal® 
 red next the sun; stalk stout, oblique; flesh yellowish, 
 beurree, excellent; high flavored, perfumed, October, 
 
 100. GORE'S HEATHCOT. 
 
 Originated by Mr, Ileathcot, on the f;irm of the late 
 Governer Gore, in Waltham. Size medium to small ; straw 
 colored, pale red next the sun ; form obovate ; flesh 
 beurree, juicy ; flavor good. Ripe in Sept. The young 
 wood is red and thorny, the tree vigorous and produc- 
 tive. 
 
 101. *HACOxN'S INCOMPARABLE. Lindlen. [E] 
 The fruit is middle-sized, turbinate, irregular ; slightly 
 
 angular near the crown ; the stalk stout ; skin rugose, pale 
 yellow njixed with green, partially covered with orango 
 russet; the flesh yellowish white,, slightly gritty, but very 
 buttery and melting ; juice abundant, very saccharine, ex- 
 tremely rich, and possessing a high musky and perfumed 
 flavor. A very valuable and excellent pear, raised by Mr. 
 .Tames Gent Hacon, of Downham market, in Norfolk, The 
 tree sprung from seed in 1814, It bears abundantly, and 
 may justly be considered one of the best pears ever raised 
 in England. The branches grow pendent; and, as above 
 described by Lindley, by Rivers, and others in England, 
 so also has it been proved, by Mr, Manning and others 
 here, to be perfectly delicious, and one of the most pro- 
 ductive pears known. November and December, 
 
 102. ,*HARVARD. [A] 
 
 L' EpKKr. N r . farmer vii me. 
 
 This fine native pear originated m Cambridge, Mass, 
 The tree is of vigorous, upright, and handsome growth. 
 
N L \V fi: A KS . C1.A h'l K . A C J I . .'VIN . 1 H 
 
 and thorny ; tlic fruit abovf; medium size, oblong, swollen 
 at thf} crown; contracted toward.^ the stalk, which is in- 
 serted in a cavity; of a rusnety yelJow cr^lor, tin'^ed next 
 the sun with russety red ; tlie flesh white, juicy, meltiuf/ ; 
 flavor like the combined flavors of the Seck^d and Jarrrf>- 
 iK^llc. The tree comeH s.lovvly into bearjnj/^ but uftervv?irds 
 bears abundantly. It is ripe by the middle of September. 
 JJighly prizf;d in the Bosf/jn markets. 
 
 lOti, HAZEL I/ort. Tram. Vol. vii. p. ^iiO. Lind- 
 l,y. [E.] 
 A small fruit, of a yellowish color, and speckled ; of ait 
 oval, turbinate form ; the flesh white, j'^i^-yj '*i^'<^ sugary- 
 Season., end of October to end of November. A Scotch 
 fruit, and said to be extensiveJy cultivated in ScotJand for 
 its good quality and abundant produce, 
 lOU HEXRl aUATRE. Lmdlc.y. Thomp. Van Mons. 
 
 Henrv Fouutii. Ibid. 
 A new Flemish pear, raised by M. Witzlujmb. The 
 tree is a good bear^er. Middle-sized, pyramidal, oblique 
 at the crown ; prJe yellow mixed with green, but orange 
 hrown next the sun; flesh pale yellow, a little gritty, but 
 very tender and meltings juice abundant, highly saccha- 
 rine, with a slight mu.sky perfume. A very excellent pear. 
 It ripens early in September, and will keep a {ftw 
 weeks. 
 
 105. HENRI VAN MGNS. Dr. Van Mons. 
 
 New England Farmer, Vol. x. No. 7. Inserted by th^; 
 Hon. H. A, S Dearborn, from the lie/cue, des Revues; 
 written for that periodical, by Dr. Van Mons. 
 
 The fruit is very large; contracted in proportion to its 
 length, and swollen about one third of its height; but the 
 largest fruit often assumes a cylindrical form. The skin 
 is smooth; of a greenish yellow, b'Ut brilliant red next the 
 sun ; the flesh is tender, buttery, sweet, slightly mingled 
 v/ith acid, which renders it very agreeable. It is an ex- 
 cellent autumn fruit, and its true pear flavor should make 
 k in great demand. Named in honor of M. Henri Van 
 Mons, of Bruijsels. 
 
 106. JALOUSIE I>E FOxNTENAY VENDEE. [J.] 
 Nev/, of medium size, of superior excellence, melting, 
 
 and very fine, perfumed ; ripeniug at Paris in September. 
 
148 NEW AMERICAN OUCHARDIST. 
 
 219. MELON DE KNOPFS. Jamin. [5*] 
 
 New^ large; beurree, of excellent quality ; ripening at 
 Paris in November. Thus proved by Jamin ; received of 
 him. 
 
 108. KING EDWARD^S. 
 
 A new fruit of remarkable beauty ; large, very oblongs 
 pyramidal; the stalk short; bright shining red next the 
 sun ; yellowish in the shade ; flesh beurree, juicy, and 
 good ; ripening late m September. The tree is vigorous 
 and productive. A fruit received from the London Hort.. 
 Soc, and thus fully proved. 
 
 109. LODGE. Col Carr. [A.] 
 
 A new seedlings raised in the neighborhood of Philadel- 
 phia. A tolerably large pea?, of a brown coloi?; meltings 
 juicy, and of delicious flavor ; thought by some to be su- 
 perior to the Seckel. It ripens early, but keeps well ; and 
 lie thought to be highly deserving of general cultivatioa. 
 
 110. *LOUISE BONNE DE JERSEY. [F.] 
 D'Arandore, William IV., Louise Bonne d'Avranches. 
 
 A fruit of surpassing excellence, very large, oblong,, 
 pyramidal', swollen ; brownish green in the shade,, changing 
 to yellow at matistritj ; ruddy, or sometimes of a beauti- 
 ful red next the sun ; flesh very melting and fine ; juice 
 very abundant, sugary, and high-flavored. This very su- 
 perior fruit ofiginated at Avranches, or at Cherbourg, in 
 France, where it ripens in October. M. Lusette stated to 
 me that the tree was even more productive thaa the Marie 
 Louise. In England, also, this fruit proves very extraor- 
 dinary. It is stated by Mr. Tho^mpsoa-, that " this pear 
 and the Bose even more than rival the Marie Louise.'^ 
 Near Boston the tree also bears constaatly and wonderful- 
 ly, either on the pear or q.uince, and is recommended for 
 extensive cultivation. Its season is October. 
 
 111. MADOTTE. [J.] [3Iargat.] 
 
 Large and beautiful, of a fine yellow color; even supe- 
 rior in quality to the Duchesse d'Angoulerae, as Mons. 
 Margat informs me ; equally as long, but not quite so broad^ 
 and of a more beautiful form ; ripening in November. 
 
 112. *MARIE LOUISE. 
 
 Marie Chretienne. Forme de Marie XioyiSE. Princesse 
 DE Parma, according to Thompson. 
 A new and most superior variety, originated bylbe Abbe 
 
NEW PEARS. CLASS 11. AUTUMN. 149 
 
 Duquesne. The tree bears abundantly ; the fruit is ob- 
 long, tapering towards both ends. The size varies from 
 medium to large ; stalk an inch long; skin nearly smooth, 
 yellowish green, interspersed with patches of cinnamon- 
 colored russet ; the flesh white, exceeding juicy, melting, 
 buttery, and rich. It ripens early in October, and keeps 
 till November, One of the most profitable and productive 
 of all pears; the trees, as proved both in England and 
 America, bear wonderful crops. All which has been 
 abundantly verified with us, and also by Mr. Manning and 
 Col. Wilder, and equally whether as standards or dwarfs. 
 113. MARIE LOUISE DELCOURT. [J.] 
 
 Melting, perfumed, and excellent. A new fruit, of me- 
 dium size, ripening at Paris in November. 
 
 220. POIRE DES TROIS JOURS. Jamin. [6*] 
 New and large ; beurree ; of first-rate excellence, ripen- 
 ing at Paris in November, according to M, Jamin. 
 
 221. POMME POIRE. Thompson. 
 
 Of medium size ; oblate form ; of a brownish color ; 
 flesh beurree ; flavor of the first quality. It ripens in Oc- 
 tober, and the tree is a great bearer. 
 
 222. RONDELET. Thompson. 
 
 Fruit of medium size ; of oblate form ; color pale, ob- 
 scured with brown russet ; flesh beurree, excellent. It 
 ripens in October. Thus proved by Mr. Thompson. 
 
 115. *NAPOLEON. Pom. Mag. V-an Mens. 
 
 Medaille. Hort. Soc, Cat. 
 
 Sauvageon Liart of some, according to Van Mons. 
 
 Charles d'Autriche, and Sucre Dore. Thompson. 
 This new and excellent variety was raised by M. Liart. 
 Mr. Braddick has stated that he found the Napoleon in 
 every good collection on tlie continent; also the Marie 
 Louise. This variety was sent, in 1823, by Mr. Knight, to 
 the Hon. John Lowell. The fruit is large, in form of the 
 Colmar, contracted in the middle; stalk half an inch 
 long, slightly depressed ; the skin smooth, bright green, 
 but at maturity pale green; flesh very melting, with a 
 most unusual abundance of rich, agreeable juice. It ripens 
 with us in September. This variety is a great bearer, 
 and succeeds equally upon the pear or quince stock. 
 
 116. NAUMKEAG. Mr, Planning. [A.] 
 
 This pear was lately originated in Salem, by George 
 iohonnot, Esq., and derives its title from the ancient Iu« 
 13* 
 
150 NEW AMERICAN ORCHARDIST* 
 
 dian name of Salem. The fruit is nearly round, or 
 joundish oblong; the stalk long; of a yellowish russet 
 color. A valuable pear, and a great bearer. Autumn. 
 
 117. *PARAI>ISE D'AUTOMNE. 
 
 New and fine ; indirectly received from France ; name 
 dubious. Large, very oblong, contracted towards the 
 middle, rounded at tlie crown, calabash-formed ; covered 
 with fine golden russet ; melting, of a sweet, delicious,, 
 and aromatic flavor. The tree grows strong and upright, 
 afterwards pendulous, producing great crops, and is thus 
 nearly allied to the Bosc. It ripens midway between the 
 Williams's Bon Chretien and Louise Bonne de Jersey. 
 
 118. PARMENTIER. Thompson, 
 Middle-sized, obovate ; striped with brig^bt red ; beitrree 
 
 and excellent. October. [September ?], 
 
 120. POIRE I>E DUVERNY. [J.] 
 
 Large and excellent; a new and half melting fruit; 
 yipening at Paris in October, 
 
 121. POIRE I> ANANAS. Loudon. 
 
 A fruit of medium size, very handsome, melting, with a 
 fine pine-apple flavor, (hence its name,) ripening in No- 
 vember, and considered in Belgium as one of the very 
 best kinds. 
 
 122. POIRE DE MONS. [J.] 
 
 A new fruit, of excellent quality, of medium size, and 
 ripening at Paris in November. 
 
 123. POIRE DE LOUVAINE. Lijidle^. 
 
 The fruit is middle-sized, pyramidal, uneven* on its sur- 
 ftice; of a dull green color, mixed with yellow and spots 
 of russet ; the flesh very tender, slightly gTitty, and full of 
 a rich, very saccharine,, musky juice. A very excellent 
 pear, and hardy tree; it highly deserves cultivation. Ripe 
 the beginning of October, and fine to the end. 
 
 124. "poire NEILL Lindleij. 
 
 This fruit is sometimes nearly four inches long, and 
 three and a half inches in diameter ; pyramidally turbinate,, 
 tapering to the stalk ; sometimes obliquely formed ; the 
 stalk is short and obliquely inserted; the skin pafe yellow^ 
 intermixed with green, and mottled with thin gray russet ; 
 flesh white, a little gritty, but very soft and mellow, abound- 
 ing with a saccharine and slightly musky juice. A very 
 fine and handsome new pear from Flandeas, so named iii 
 
NEW PEARS. -— CLASS il. — - AVTUMN. 151 
 
 honor of Mr. Neill. Ripe in September, and lasts during 
 October. The tree is a great bearer. 
 
 126. *PRINCESSE D'ORANGE. Pom. Blag. 
 Prixcesse CoNQUETTi,. TliompsoTi. 
 
 The fruit is roundish turbinate, the size of the White 
 Doyenne, (St. Miahael ;) the skin bright reddish orange 
 russet; flesh yellowish white, sugary, and rich; in some 
 seasons, perfectly melting, but occasionally a little gritty. 
 From its great beauty, as well as the good quality of the 
 fruit, this variety is highly recommended to notice, as a 
 valuable autumn pear, ripening in October. Raised by 
 the Comte de Coloma in 1802. Fine with Mr. Man- 
 ning. 
 
 127. PRINCE'S ST. GERMAIN. [A.] 
 
 Raised by William Prince, Esq., proprietor of the Lin. 
 Botanical Garden, Flushing, from the St. Michael and St. 
 Germain. The fruit is rather large, oblong, regular in 
 form; yellow, covered with thin russet; melting, and of 
 excellent flavor. It ripens in autumn, and will keep till 
 winter. The tree is said to bear well. 
 
 128. REINE DES POIRES. Thompson. 
 
 Large, obtusely pyramidal ; color yellowish green, but 
 red next the sun ; flesh breaking and good. September 
 and October. The tree is a great bearer. It does not, 
 however, merit its name. 
 
 129. aUEEN OF THE LOW COUNTRIES. 
 
 Reine DES Pays Bas of Van Mons. 
 A new variety, received from Van Mons, and described 
 by him as " beautiful, and beyond dispute the most perfect 
 of all pears." The tree grows branching, pendulous. The 
 fruit is very large, swollen at the crown, obtusely pyram- 
 idal ; the stalk of medium length; the eye small, in a 
 deep cavity; color fine dark red next the sun, yellowish 
 green, with patches of russet, in the shade ; flesh white, 
 very melting, excellent. Early in October. 
 
 130. *SAINT GHISLAIN. 
 
 This variety was raised in Belgium by M. Dorlain. A 
 very superior fruit, of medium size ; pyramidal or turbinate 
 in form ; the stalk on its summit, and fleshy ; pale green 
 changing to pale yellow ; flesh juicy, beurree, rich, saccha- 
 rine, peculiar, and very delicious. Ripe from the middle 
 of September to end of October. The tree bears very 
 abundantly. Introduced by S. G. Perkins, Esq. 
 
152 NEW AMEKICAN ORCHARDIST. 
 
 131. SAINT MICHEL ARCHANGE. Bon Jard. [J.] 
 Very large, and in form of a decanter; yellow at ma- 
 turity ; flesh yellowish white ; fine, melting, sugary, re- 
 lieved by an acid, and excellent. Ripe the beginning of 
 October at Paris. Such also is the account which M. Vil- 
 morin has given me of this fruit. 
 
 132. *SECKEL. [A.] 
 
 A most delicious pear, of a size varying from small to 
 medium ; of an obovate form ; the color varying from yel- 
 lowish to brownish russet, but generally red next the sun ; 
 of a melting, spicy, and most extraordinary rich and de- 
 licious flavor. In this respect, it is, by some, supposed 
 to exceed any other native fruit. It ripens the middle of 
 September, and lasts till the middle of October. The tree 
 is of moderate growth and extraordinarily productive ; the 
 fruit grows in clusters, and is recommended as indispen- 
 sable in every good collection. Dr. Hosack has stated 
 that this variety was first introduced to notice near Phila- 
 delphia about 1770. It was found either on the grounds 
 of Mr. Seckel or Mr. Weiss. 
 
 133. SERRURIER D'AUTOMNE, Annahs d'Hor^ 
 ticulture. New England Farmer, Vol. ix. No. 22, in- 
 serted by the Hon. H. A. S. Dearborn. 
 
 *' M. Van Mons says the tree is tall and majestic; the 
 leaves small, elongated, and appositely formed," The fruit 
 is very large, oblong, obtuse at both ends ; the skin of a 
 delicate green ; it becomes yellow at maturity ; the flesh 
 is white, tender, melting, full of a very abundant, sugary 
 juice. The epoch of its maturity is towards the end of 
 October, and it may be preserved three weeks. Produced 
 by M. Van Mons. 
 135. STRIPED BON CHRETIEN. N. Duh. 
 
 Bon Chretien Panache. lb. PI. 115. 
 
 Introduced by M. Vanieville, from Metz, in 1810. The 
 tree comes early into bearing ; the young wood is striped ; 
 the fruit is very large, and formed like the winter Bon 
 Chretien, irregularly striped with yellow on a green found- 
 ation ; the flesh almost melting, sweet, and very agreeable 
 in its raw state. This interesting species merits to be 
 extensively multiplied. 
 223. SUFFOLK THORN. Thompson. [E.] 
 
 New, resembling Gansel's Bergamot in flavor, from 
 which it was raised by Andrew Arcedeckne, Esq. ; of 
 
NEW PEARS. — CLASS H, — AUTUMN. 153 
 
 medium size ; brownish color, and roundish form ; of 
 excellent flavor ; ripe in October. The tree bears well. 
 
 136. *SUMMER FRANCHREAL. Po7n. Mag.p. lOQ. 
 Gros Micet d'Ete. Ih. Francreal d'Et£. DieVs Pom. 
 FoNDANTE. Knoop's Pom. France Canjsel. lb. 
 Preble's Eeurre ? Milan Blanc, of Frame. 
 
 Rather large, turbinate, pale yellowish green ; the stalk 
 short and thick ; the flesh white, firm, juicy, buttery, melt- 
 ing, rich, and excellent. The tree is a great bearer. The 
 fruit ripens in August. The tree grows compact; the 
 young wood is downy ; the leaves also are downy beneath, 
 A fine, productive variety. 
 
 137. *SURPASSE MARIE. [E.] 
 Pitt's Prolific Marie. 
 
 For the account of this new fruit I am indebted to Mr. 
 Lee, of Hammersmith. The Surpasse Marie Louise was 
 raised from the seed of Marie Louise, by Mr. Pitt. It is 
 large, and very oblong, somewhat in form of the Bosc, or 
 Calabash-formed, and covered with brown yellow russet; 
 melting, and of fine flavor. Yet in fine quality it does not 
 surpass the Marie Louise, but is a prodigious bearer, even 
 more so than that variety. In England the Marie Louise 
 bears prodigious crops, as with us, but is sometimes liable 
 in that climate to be cut oflf by late spring frosts; but 
 never so with us. It ripens in October here, 
 
 138. SUPERFONDANTE. Thompson. 
 
 Of medium size ; form obovate; of a pale yellow color; 
 very beurree, of excellent flavor, resembling the White 
 Doyenne. It ripens in September. 
 
 139. ^THOMPSON'S. Thompson. Rivers. 
 
 A new Flemish fruit, and so named by the London 
 Horticultural Society, for Mr. Robert Thompscn. Of 
 medium size, obovate form; pale yellow; remarkably 
 juicy, with a high flavor, exceedingly rich, resembling the 
 Passe Colmar, but ripening in November. 
 
 224. TOUGARD. Bon Jardhiicr. 
 
 Large and beautiful ; oval ; of a deep yellow color, 
 washed and striped with saffron red ; flesh white, very fine, 
 very melting ; juice abundant ; sugary, high flavored, 
 excellent, but not perfumed. Ripe in September. New ; 
 introduced from Belgium to the environs of Rouen by 
 M, Toucrard, 
 
154 NEW AMEimCAN OIICHaRDIST. 
 
 141. TRIOMPHE DE LOUVAINE. [J.] 
 
 A new and very superior fruit, of medium size, melting 
 and fine, and ripening at Paris in October. 
 
 142. *URBANISTE. 
 
 Beurree du Roi of some. 
 
 A new and most superior variety, raised by the Comte de 
 Coloma, of Malines. The fruit is rather large and oblong; 
 pyramidally ovate; very regular; the eye slightly de- 
 pressed; the stalk an inch long, moderately and obliquely 
 sunk ; color pale green, inclining to yellow, small gray 
 patches of russet dispersed over its surface ; the flesh 
 white, but reddish yellow next the core, which is large 
 and a little gritty ; it is quite melting, juicy, and very 
 sweet, with a little perfume. This variety was sent by 
 Mr. Knight to the Hon. John Lowell in 1823, and has 
 been by him liberally disseminated. It proves, with us, 
 one of the very finest and most valuable of autumn pears. 
 It ripens the middle of September, and keeps till December. 
 A tree imported from France, in 1822, by John Prince, 
 Esq., of Roxbury, under the name of Bcurre du Roi, and 
 on a quince stock, has proved a most excellent bearer, 
 and a very first-rate fruit. The tree, the leaf, and the 
 fruit, are evidence that it is no other than the Urbanistc; 
 its legitimate title having been suppressed in France, and 
 a new one usurped in honor of Charles X. 
 144. *WASHINGTON. [A.] 
 
 A medium-sized native pear, of an oblong form, much 
 compressed towards the stalk ; very melting, and of deli- 
 cious flavor. Thus it is described by Mrs. Griffith, of 
 Charlieshope, New Jersey, who has sent this variety to 
 Mr. Parsons, Autumn. The fruit produced by Mr. 
 Lowell and Mr. Manning, is fine. 
 
 146. WHITEFIELD. Thompson. 
 
 Middle-sized, oblong; of a brown or yellow color; 
 beurree and excellent. The tree is a great bearer. Oc- 
 tober and November. 
 
 147. ^WILLIAMS EARLY. [A.J 
 
 This new variety originated on the farm of Aaron Davis 
 Williams, Esq., in Roxbury, Mass., and is stated to be a 
 good bearer. It is rather below the medium size ; turbi- 
 nate ; the color yellow, with a deep blush next the sun; it 
 is melting, juicy, and exceedingly fine-flavored. The tree 
 is a good bearer. September. 
 
NEW PEARS. — CLASS II.- — WINTER. 155 
 
 148. *W1LLIAMS BON CHRETIEN. [E.] 
 
 Bartlett. 
 
 The fruit is large, irregular, pyramidal, or truncated ; 
 the eye on the summit ; the stalk gross and fleshy ; skin at 
 maturity yellowish, mixed with russet brown, tinged with 
 red next the sun ; flesh whitish, tender, delicate ; juice 
 sweet, abundant, and agreeably perfumed. It ripens early 
 in September, and keeps till October. The tree grows 
 upright, wood yellow, and the leaf and tree are beautiful. 
 One of the most beautiful, productive, and profitable of 
 its season, and extensively cultivated near London, for 
 the market. Its original being for a time lost, it received 
 its latter name from that of the gentleman who has so 
 liberally and extensively disseminated the fruit, Enoch 
 Bartlett, Esq., of Dorchester, late vice-president of the 
 Horticultural Society of Massachusetts. 
 
 The Williams Bon Chretien originated in Berkshire, 
 England, in the garden of a Mr. Wheeler, in 1796, and 
 was subsequently, extensively propagated by Mr. Williams, 
 near London ; hence its name. It seems capable of sus- 
 taining its good character in a diversity of climates; it 
 flourishes at Malta, and produces equally well on the pear 
 and on the quince. 
 107. YUTTE. 
 
 A variety received of the London llort. Soc, and since 
 proved. Large, oblong, pyramidal, and handsome ; yel- 
 lowish in the shade, and russetted ; ruddy next the sun ; 
 the flesh tender, juicy, perfumed, and excellent. Ripe in 
 September. The tree bears abundantly. 
 
 SECTION III 
 
 WINTER FRUIT. 
 
 200. ANGORA. Margat. 
 
 Poire d'Angora. Belle Angevine, of some. 
 
 New, of enormous size; at Paris some have been raised 
 
 weighing from two to three pounds ; but others, it is stated, 
 
 have weighed near five pounds. Fine red next the sun ; 
 
 yellow in the shade, Not a beurre, but fine for cooking. 
 
156 NEW AMERICAN ORCHARDIST* 
 
 It keeps till May. First sent from Angora, near Constan* 
 tinople, to France, in 1836, to M. Leon Le Clerc, by M. de 
 Richelieu, the French ambassador to Turkey. 
 150. *BEURRE D'AREMBERG. Pom. Mag. 
 Thompson. Loudon. Knight, Annales d'Hort. 
 
 Poire d'Aremberg, ^ 
 
 Due d'Aremberg, > according to the Pom. Mag. 
 
 COLMAR DeSCHAMPS,) 
 
 Ueurre des Orphelines of Deschanips. 
 
 The English writers, especially, speak of this new Flerii* 
 ish pear as the very best of all known, — " the prince of 
 pcars.'^ — One of the greatest bearers, coming early into 
 bearing, and keeping well. It has been confounded with 
 the Gloux Morceau, another fine pear, but larger. Mr. 
 Knight sent the variety, in 1822, to the Hon. John Lowell, 
 and it has been by him liberally disseminated. It was 
 raised by the Abbe Deschamps, in the garden of the Hos* 
 pice des Orphelines at Enghein. Deschamps at first called 
 it Beurre des Orphelines, and M. Van Mons soon after 
 named it Beurre d' Hardcnpont, and finally, Beurre 
 dWremhcrg. The Pomological Magazine thus describes 
 the tree and its fruit : Wood deep yellowish brown, 
 sprinkled with gray spots; leaves middle-sized, ovate ob» 
 long, of a rich dark green color. The fruit is large, tur* 
 binate; the skin of a delicate pale green, dotted with 
 russet, which becomes a deeper yellow at maturity ; the 
 flesh whitish, fine, very juicy, perfectly melting, without 
 any grittiness, and of a very extraordinarily rich, sweet, 
 high-flavored quality. It will keep till March, and is truly 
 characterized, in the Horticultural Transactions, as de- 
 serving to be placed at the head of all pears in cultivation. 
 It is a great bearer, either on a quince, or as a standard. 
 
 Thus also proves the Beurre d'Aremberg with us near 
 Boston. Col. Wilder speaks of it *' as decidedly one of 
 the very best winter pears known ; bearing enormous crops, 
 either as a standard or dwarf, and has not disappointed 
 expectation as to quantity or quality during the last five 
 years. It keeps till January. 
 
 152. *BEURRE DIEL. Pom. Mag. 
 
 DoROTHEE RoYALE of Van Mons, according to Lindley. 
 Beurre d'Yelle. Lijid. Poire de Melon. lb. 
 Beurre Royaee. Pom. Mag. Diel's Butterbirne. 
 Gros Dileen, Colmar Souverain. 
 Sylvanche Verte d'Hiver of Mr. Knight. 
 This noble pear was raised by Van Mons, and so named 
 
NEW PEARS. CLASS II. WINTER. 157 
 
 in honor of Dr. Augustus Frederick Adrian Diel. Its 
 great merit, independent of its excellence, is its fertility. 
 It is of the first rank among dessert pears. The tree is of 
 vigorous growth. The fruit, when in perfection, is four 
 inches long, and three inches broad ; it is much swollen a 
 little above the middle, going off to the eye either abruptly 
 or gradually, and tapering straight to the stalk, without any 
 contraction of the figure, which is much like the Bon Chre- 
 tien, but without the protuberances. The skin at maturity 
 is bright orange, with little trace of russet ; its dots sur- 
 rounded with red ; the eye in a deep cavity, surrounded by 
 knobs ; the stalk strong, one and a half inches long, in a 
 deep, narrow cavity ; the flesh clear white, a little gritty 
 towards the core, but perfectly tender, melting, juicy, with 
 a delicious, rich, saccharine, aromatic flavor, without any 
 perceptible acid ; the core small, the seeds usually abortive. 
 The Sylvanche Vcrte^ first sent by Mr. Knight to the 
 late Mr. Lowell, proved to be the Did. With us the tree 
 bears abundantly, and in many situations this fruit is ex- 
 ceedingly fine, and without fault. I regret to add, how^ 
 ever, that, with Col. Wilder, and some others near Boston, 
 this most noble winter fruit is liable to crack badly. 
 
 153. BEURRE FORTUNE. Bon Jard. 
 
 Large, roundish, gray ; flesh beurree, melting. It keeps 
 till July. This new fruit was produced by M. Parmen- 
 tier, of Enghein, in 1828. Its character has probably been 
 too highly extolled, and is yet doubtful, and has not justi- 
 fied expectation, as M. Poiteau has informed us. 
 
 154. BEURRE GRIS D'HIVER NOUVEAU. [J.] 
 Very excellent ; a new and valuable fruit, of medium 
 
 size, melting and perfumed. It keeps till the end of winter, 
 or till spring. 
 
 156. BEURRE DE NOIRCHAIN. [J.] 
 
 A new and very superior fruit, very melting and per- 
 fumed ; of medium size. This valuable fruit keeps till 
 spring. This fruit and the following are designated as 
 very extraordinary. 
 
 157. BEURRE PICaUERY. [J.J [D.] 
 
 New and very superior; of medium size; very melting 
 and perfumed. This fruit keeps till into winter, and is 
 stated to be the best of all pears known, and of unrivalled 
 excellence. 
 
 14 
 
158 NEW AMERICAN ORCHARDIST. 
 
 158. *BEURR6 range. Lond. Hort. Trans. Pom. 
 
 Mag. ^ , 
 
 Hardenpont du Printemps. Beurre Epine. 
 This new variety was raised at Mons, by the late Coun- 
 sellor Hardenpont. It is described by Dr. Van Mons as 
 being the best of the late pears, keeping till May. Mr. 
 Knight, in 1823, sent this variety to the Hon. John Lowell. 
 The tree is vigorous, and a good bearer after a few years; 
 the growth is straggling, the shoots sometimes growing 
 pendulous. The fruit is middle-sized, oblong, tapering to 
 the stalk, which is long and slender ; the skin deep green; 
 flesh green, melting, having a delicious, rich flavor, with 
 very little acid ; it shrivels in ripening. 
 
 159. BEURRE WITZHUMB. Van Mons. Nou- 
 veau Cours Complct cV Agriculture, Vol. xii. p. 126. 
 
 The fruit is oval, knobby, three and a half inches in di- 
 ameter; skin rough, green, brownish red or dark brown 
 next the sun; flesh white, semi-transparent, melting, per- 
 fumed. It ripens in December. This beautiful and excel- 
 lent pear is figured PI. 105 of the Annnlcs gcncrales des 
 Sciences. — Bosc. 
 
 160. BEZY VAET. Dr. Van Mons. Neio England 
 Farmer^ Vol. x. No. 7. Extracted from an article, 
 written by Dr. Van Mons, in the Revue des Revues ; 
 inserted by the Hon. H. A. S. Dearborn. 
 
 Bezy de Saint Vaest, according to Dr. Van Mons. 
 
 ♦' The Bezy Vaet, according to tradition, and from the 
 name which it bears, was probably obtained by the late 
 Abbe Saint Vaest, or had been disseminated by him. The 
 fruit belongs to the sub-species o^Rousselets. Its size and 
 form are those of the Colmar ; ground deep green, blotched 
 with purple, and stained in spots of rusty red ; flesh both 
 melting and buttery, slightly yellow. It abounds in su- 
 gar, and exhales a perfume which cannot be compared 
 to the aroma of any other fruit. The period of its ma- 
 turity is December and January ; but it can be prolonged 
 by gathering the fruit fifteen days earlier than usual. It is 
 superfluous to add that it is worthy of being received by 
 amateurs. This fruit here proves fine. 
 62. BROOM PARK. Thompson. [E.] 
 
 New, originated by Mr. Knight ; of medium size ; round- 
 ish form ; flesh juicy and excellent, having the flavor of 
 the melon and pine»apple combined. It keeps till Jan. 
 
NEW PEAKS. — CLASS 11. WINTER. 159 
 
 161. CARDINALE. N.Duh.V\.Q2. [F.] 
 Poire d'Amiral o/J»f. He7-ce?/. Admiral. 
 
 A superb, oblong pear, of a pyramidal form, with a well- 
 rounded base ; yellow in the shade, but beautiful red next 
 the sun; flesh white, half-melting, coarse-grained, very 
 juicy, sweet, and agreeable. It keeps till March. It is 
 eminently beautiful, and deserves to be better known. 
 73. *COLUMBIA. 
 
 New, large, and very beautiful ; roundish or pyrami- 
 dally ovate ; bright yellow at maturity ; of excellent quality. 
 The tree a constant and good bearer, as abundantly proved 
 by Col. Wilder and others near Boston, and by him recom- 
 mended for extensive cultivation. It ripens in December 
 and January. An American fruit. ^ 
 
 162. *CLION. Vilmorin. [F.] or LE CURE. 
 Poire Monsieur Le Cure, Le Cure, \of French cata- 
 Belle DE Berri, Dumas, Pater NoTTE, 5 logues. 
 Vicar OF WiNKFiELD,)erroneo?/5^?/ of some English and 
 BouRGMESTRE, ] Americans. 
 
 A new fruit, which lately originated in France. It was 
 first discovered by a curate in the woods of Clion, canton 
 of Chatillon-sur-Indre, where the original tree was still 
 standing by last accounts. In size very large. I have seen 
 them weighing over a pound ; but in central France speci- 
 mens have been raised on espaliers from eight to nine 
 inches long. Form very oblong, pyramidal, tapering to 
 the stalk, where it is obtuse; color green, changing to 
 yellow in winter, bright red next the sun ; beurree, very 
 juicy, agreeable, and good. The largest beurree winter 
 pear known ; one of the most beautiful ; a constant and 
 very great bearer ; calculated for very extensive cultivation. 
 The fruit keeps till January, but in some seasons till April. 
 By mistake, Mr. Thompson has adopted an English and 
 falsified name, calculated only to confound. Vilmorin is 
 my authority ; and his the highest in France. 
 
 Monsieur Vilmorin, by whom this new fruit was intro- 
 duced to Paris, in 1823, from the place of its origin di- 
 rect, has published its history in the Annals of Horticul- 
 ture of Paris, and he has stated that its proper name should 
 be Clion, in honor of the curate of Clion, a name identified 
 also with its origin and place ; Poire Monsieur, or Le 
 Cure, being neither of them proper names, but fugitive 
 titles only ; how liable to be misapplied, or falsified and 
 transformed ! Vide " Vicar,'' and " WinhfieW and 
 
100 NEW AxMERICAN ORCHARDIST. 
 
 an English, name. At Paris, at Vitry, and at London, it 
 is commonly called Le Cure, and not by any other name. 
 
 163. COLMAR DEWEZ. Loudon, from Bull Univ. 
 This pear, lately originated in the vicinity of Brussels, is 
 
 said to contain a rare assemblage of extraordinary quali- 
 ties. The flesh is white, tender, and exquisitely melting; 
 the juice abundant, mild, and of an elevated, agreeable per- 
 fume, equal to the Hardenpont d'Hiver, improperly called 
 Beurre d'Hiver. 
 
 164. COLMAR VAN MONS. Nouvcaa Cours Com- 
 plct d' Agriculture, Vol. xii. p. 133. 
 
 Fruit pyramidal, yellow, with fawn-colored points ; of 
 medium size ; the flesh half breaking, sugary, very agreea- 
 ble. It ripens in January, and will keep two years, accord- 
 ing to Van Mons. I have eaten of this fruit. The tree is 
 extremely productive. — Bosc. 
 
 165. DOWNTON. Thompson. [E.] 
 
 New, and originated by Mr. Knight; of medium size 
 and pyramidal form ; brownish red next the sun, yellow in 
 the shade ; very juicy ; flavor somewhat rough, but good. 
 It keeps well, or till February, and the tree bears well. 
 
 225. DOWLER'S SEEDLING. Thompson. [E.] 
 
 New, large, oblong ; of a green color ; flesh melting, ten- 
 der ; flavor good ; ripening during winter. Tree productive. 
 
 166. *EASTER BEURRE. Pom. Mag. 
 Bergamotte de la Pentecote. 
 
 Bezi Chaumontelle tres gros of M. Stoffcls. 
 
 Beurre d'Hiver de Bruxelles of the Taschenhuch. 
 
 Doyenne d'Hiver of some^ according to the Pom. Mag. 
 
 Canning, according to Thomjjson. Seigneur d'Hiver. lb. 
 
 Doyenne d'Hiver. lb. Doyenne de Printemps. lb. Philipjc 
 DE Pacques. lb. 
 This fine new fruit probably originated in Flanders. It 
 is not to be confounded with the Easter Bergamotte, a 
 good but inferior fruit. " Of all the very late keeping 
 pears, this is decidedly the best, [for England.] The fruit 
 is large, roundish oblong, broadest towards the eye ; stalk 
 short, thick, deeply inserted ; green, but yellow at maturity, 
 with specks of russet brown ; the flesh yellowish white, 
 perfectly buttery and melting, and extremely high-flavored. 
 It is a most profuse bearer on a quince stock. It ripens 
 from November to May. With us, near Boston, this vari- 
 ety bears most abundantly ; the fruit fine as above de- 
 scribed, — but only in certain seasons or soils ; but I regret 
 
NEW. PEARS. CLASS II. WINTER. 161 
 
 to say, that with Col. Wilder, and the late John Prince, 
 Esq., and many others, the fruit has not generally matured, 
 or has too often proved only of very indifferent quality. 
 Col. Wilder has hopes that it may do better on the quince. 
 88. EMERALD. Thompson. 
 
 New, from Belgium ; of medium size ; form obovate ; 
 pale green in the shade, brownish next the sun ; beurree, 
 excellent, resembling and fully equalling in quality the 
 Gloux Morceau, and ripening at the same time. Winter. 
 
 167. FLEMISH BON CHRETIEN. Lindky, 
 
 Bon Chretien Turc. Thomv. Bon Chretien de Nouvelle. 
 Ih. Bon Chretien de Vernoi. lb. 
 
 Very large ; its transverse diameter three inches and a 
 half; oblong, turbinate ; yellow at maturity, but russeted 
 next the sun ; flesh yellowish white, breaking, but mellow 
 at maturity; juice saccharine, slightly musky, perfumed. 
 A very fine new Flemish pear. It succeeds on the quince. 
 November to January. But Mr. Thompson describes it 
 otherwise, as obovate, crisp, good for cooking, large, a 
 great bearer. 
 226. FONDANTE DU BOIS. Thompson. 
 
 Of medium size ; form obovate ; color greenish yellow ; 
 flesh melting, juicy, of delicious flavor, resembling the 
 Passe Colmar, but it keeps longer, or till February. Not 
 a synonyme of La Belle de Flanders. 
 
 168. GARNONS. Thompson. 
 
 Large, of an oblong form ; of a greenish yellovv^ color. 
 Beurree and excellent. January. 
 
 170. *GLOUT MORCEAU. Hart. Trans. Lindky. 
 Knight. 
 Kron Printz Ferdinand, according to Thompson. 
 Beurre Hardenpont. lb. Hardenpont d'Hiver, lb. 
 D'Aremeerg of the French. 
 Mr. Knight describes the Glout Morceau as " a very 
 large Belgic variety, of great excellence." Mr. Thompson 
 adds to all this, that " it is a good bearer, hangs long on 
 the tree, which is hardy, an excellent beurree pear." Large 
 specimens measure four inches long, and three and a half 
 in diameter ; much like the D'Aremberg in form, but 
 larger, more oval, not so turbinate; the stalk an inch long, 
 and rather deeply inserted ; the eye deep, in an uneven hol- 
 low ; the skin is pale, dull olive green, inclining to yellow; 
 covered with russety specks, and round the stalk russety 
 14* 
 
162 NEW AMERICAN ORCHARDIST. 
 
 blotches ; flesh whitish, firm, very juicy, but a little gritty 
 at the core. A beautiful and fine variety. Ripe in Novein- 
 ber, and will keep till March. It grows well on the quince. 
 
 171. ICKWORTH. Mr. Knight. [E.] 
 
 " Melting, rich, rose-flavored." March and April. This 
 new pear was originated by Mr. Knight, and scions were 
 sent by him in February, 18*23, to Mr. Lowell and the 
 Massachusetts Agricultural Society. 
 
 172. JEAN DE WITT. 
 
 A very productive, new fruit, melting and fine. It keeps 
 till a late period in winter. At Mr. Wilmot's I found this 
 to be one of his main winter kinds. Mr. Thompson ob- 
 served, that " the Jean de Witt is somewhat allied to 
 the Glout Morceau, but inferior, in point of flavor, to that 
 excellent fruit ; yet it keeps longer, and is certainly deserv- 
 ing of cultivation." 
 
 173. JOSEPHINE. 
 
 Poire d'Austrasie. Sabine of the French. 
 
 Jaminette of sojnc, according to Van Mons. 
 This new Flemish pear is of large size ; flesh melting, 
 juice sugared, and flavor excellent. It ripens in winter. 
 The tree is beautiful. Mr. Thompson calls it a good 
 bearer, and nearly first-rate. It does well on the quince. 
 
 174. LA FOURCROY. Van Mons. Noiwenu Cours 
 Complet (TAgrirAilture, Vol. xir. p. 132. 
 
 Marvkille de la Nature. 
 Fruit oval, two and a half inches in its transverse diame- 
 ter ; skin yellow, spotted ; stalk strong ; eye little sunk ; 
 flesh yellowish white at maturity, melting, slightly acid, 
 excellent. It ripens in January. Figured PI. 80 of the 
 Annalcs gcncrales des Sciences. Raised by Van Mons. 
 
 175. *LEWIS. [A.] 
 
 This valuable pear originated on the farm of Mr. John 
 Lewis, in Roxbury, Mass. The size is medium ; form some- 
 what globular ; the stalk long; the skin dark green and 
 coarse ; the flesh whitish, very melting, juicy, and excel- 
 lent. It ripens by the middle of November, and may be 
 kept till February and March. The tree, when loaded^ 
 droops like the willow. This new and excellent pear is a 
 very great and constant bearer ; it is productive to a fault, 
 and possesses the valuable property of hanging on the 
 tree to a very late period ; and is highly deserving of cul- 
 tivation. This fruit sells very high in winter in the market. 
 
NEW PEARS. CLASS II. WINTER. 163 
 
 176. L'OKEN D'HIVER. Van Mons. Nouveau 
 Cours Complet d' Agriculture, Vol. xii. p. 132. 
 
 Fruit oval, a little lengthened ; its transverse diameter 
 five inches ; stalk short ; eye sunk in a cavity ; skin of a 
 clear yellow, washed with fawn color ; flesh white, melting, 
 pleasant, perfumed, excellent. It ripens in March. — Bosc. 
 114. *MOCCAS. Thompson. [E.] 
 
 New and very superior. Originated by Mr. Knight. 
 The tree bears most abundant crops, as before observed of 
 all of his. Size medium to large ; form obovate ; brown- 
 ish next the sun, pale in the shade ; flesh beurree, juicy ; 
 flavor resembling and almost equals Knight's Monarch — 
 distinguished praise. December its season. 
 227. MOLLETT'S GUERNSEY CHAUMON- 
 TELLE. Thompson. [E.] 
 
 New, originated by Charles Mollett, Esq., of Guernsey. 
 PJiddle sized, somewhat pyramidal ; stalk remarkably 
 fleshy at its junction; the eye in a shallow depression ; the 
 surface uneven ; yellow, obscured by iron russet, or russet 
 stripes ; flesh yellowish, very melting, buttery, with a very 
 rich chaumontelle flavor. It ripens in winter. It grows 
 well on the quince, and bears abundantly. 
 
 178. *MONARCH. Knight. Thompson. [E.] 
 
 New, originated by Mr. Knight, and so named by him 
 in honor of William IV., also from the full conviction that 
 for the climate of England it stands unrivalled. '* The 
 Monarch,'' says Mr. Knight, in his letter to Mr. Lowell, 
 *' in my estimation and that of many others, is without a 
 rival as a dessert fruit, of a high musk flavor. This, and 
 the Althorpe Crussanne, will not be excelled by any other 
 variety in your climate. Both grow rapidly and bear 
 abundantly." By mistake, the kind first sent by Mr. 
 Knight, hither to Mr. Lowell, and also to the London 
 Hort. Soc, with wood red and thorny, proved wrong, as 
 himself with deep regret has since confessed. Of this fact 
 I was informed by Mr. Thompson, who has proved and 
 thus described the true kind : Oblong, tapering towards the 
 stalk, where it is obtuse : stem remarkably short and thick ; 
 the eye open, in a shallow depression; color yellowish 
 brown, tinged with red next the sun ; covered with nu- 
 merous gray flecks ; flesh yellowish, melting, buttery, and 
 rich ; slightly musky, which in dry seasons is lost in the 
 
164 NEW AMERICAN ORCHARDIST. 
 
 saccharine quality of the fruit. The tree grows vigorous- 
 ly, and bears abundantly. Its season January. Early in 
 1841, I introduced the true Monarch for the first time. 
 179. NE PLUS MEURIS. Thompson. 
 
 A fruit of medium size; roundish; of a brown color, 
 russeted ; beurree and excellent. November to March. 
 One of the best of late pears. The fruit is not handsome, 
 but very fine, and the tree is a very first-rate bearer. 
 ISO. NEWTOWN VIRGALIEU. M. [A.] 
 
 The tree grows very crooked, bending by the weiglit of 
 its fruit. A large pear, of a yellow color, with a very short 
 stalk. A middling fruit only for the table, but an excel- 
 lent baking pear. A most extraordinary bearer, and recom- 
 mended for extensive cultivation. 
 
 181. *PASSE COLMAR. 
 
 FoNDANTE DE Panisel, > of Van Mons, according to Pom 
 
 Passe Colmar Epineuse, ) Mag. 
 
 Beurke Colmar dit Precel. Hort. Sac. Cat. 
 
 FoNDANTE DE MoNs. Tliovipson. D'Ananas. lb. 
 
 Colmar Hardenpont. lb. Marotte Sucre Jaune. 
 A most superior new pear, raised by Counsellor Harden- 
 pont, at Mons. This variety was sent by Mr. Knight to the 
 Hon. John Lowell, in 1823, and has been by him liberally 
 disseminated. The fruit is middle-sized, conical, flattened 
 at the crown ; the stalk an inch long, moderately thick, 
 slightly sunk ; the skin at maturity yellowish, sprinkled 
 with russet, stained with red next the sun ; the flesh yel- 
 lowish, melting, beurree, juicy, very rich, and most excel- 
 lent. With us, near Boston, it is not only a most delicious 
 variety, but also wonderfully productive, as fully proved. 
 Ripening from Nov. to Jan. By pruning out half the fruit 
 spurs. Col. Wilder has proved that the fruit will then grow 
 large, becoming more delicious, nor will its quantity be 
 materially diminished. 
 
 182. PENGETHLEY. Kniglit. Thompson. [E.] 
 New, originated by Mr. Knight. Of large size, and val- 
 uable, as described by him ; form obovate ; color yellow, 
 obscured by brown russet ; not perfectly beurree, but it 
 keeps well, or till February. 
 
 183. PETRE. [A.] PMlad. Hort. Trans. Col. Carr. 
 This native fruit is " large, fair, melting, and of delicious 
 
 flavor. It ripens in September, and keeps till late in win- 
 ter." " The tree was planted by the elder John Bartram, 
 
NEW PEARS. CLASS II. WINTER. 165 
 
 in 1735, and has been in full bearing seventy years, and 
 has probably yielded four hundred bushels of fruit, which 
 has frequently sold for $5 a bushel." 
 184. POIRE DE BOULOGNE. [J.] 
 
 New, large, and valuable ; flesh breaking; a winter fruit. 
 
 212. PRINCESS ROYAL, (GROOM'S.) [E.] 
 
 New ; of medium size ; roundish form ; color greenish 
 yellow ; brown next the sun ; beurree, of excellent quality ; 
 valuable as keeping till March. Thus proved by Thompson. 
 214. RAMILIES. 
 
 Large ; obovate ; color yellow, obscured with russet ; 
 red next the sun, and beautiful ; flesh crisp ; fine for cook- 
 ing. It keeps well in winter. The tree is extraordinarily 
 productive. Thus proved by Mr. Thompson. 
 
 228. ROSS. Thompson. 
 
 Size large ; form obovate ; color green, changing to 
 yellow, obscured by russet ; flesh beurree, rich, and sugary, 
 but rather gritty at the core. A new winter fruit. 
 
 186. *ROUSELENCH. Thompson. [E.] 
 
 Large, oblong, swollen in the middle or truncated ; of a 
 pale green color ; beurree and excellent. January and 
 February. The tree is very extraordinary for productive- 
 ness. Raised by Mr. Knight, and sent hither by him to 
 Mr. Lowell. Proved by Mr. Thompson as above, to the 
 date of 1840-1. 
 
 187. SAGERET. Bon Jar d. [J.] 
 
 The tree grows pyramidal, and is of a fine vigorous 
 growth ; the fruit of medium size, turbinate ; green, 
 punctured with brown ; flesh melting : flavor pleasant, 
 sugary, little perfumed. It keeps till spring. M. Vil- 
 morin pronounces it very fine. There are two pears of 
 this name ; this, being raised by Van Mons, is fine. That 
 raised by M. Sageret, of France, is inferior. 
 
 134. *SHOBDEN COURT. Thompson. [E.] 
 
 New, very superior, and raised by Mr. Knight. Of 
 medium size ; form obovate ; yellow, obscured by russet ; 
 flesh beurree ; flavor rich, sugary, and excellent. It keeps 
 well, or till February. The tree is very productive. 
 
 188. SOUVERAIN D'HIVER. [J.] 
 
 New and excellent ; of medium size ; a very superior 
 melting winter fruit. Thus proved by Jarnin. 
 
166 NEW AMERICAN ORCIIAIIDIST. 
 
 189. *VAN MONS LEON LE CLERC. 
 
 A splendid new fruit, raised by M. Leon le Clerc, of 
 Laval, and so named in honor of Dr. Van Mons. This 
 fruit is not to be confounded with another fruit, raised by 
 Dr. Van Mons himself, and called Leon Lc Clcrc, which 
 is not at all to be compared to this. Mr. Langelier, of the 
 Isle of Jersey, exhibited this fruit to the London Horticul- 
 tural Society ; and Mr. Thompson, and other first-rate 
 judges, believe it to be the best pear in the world. It is 
 thus described by him : " Form oblong, four inches in 
 length, and nearly three inches in breadth ; the eye is 
 shallow, small, but open; the stalk rather more than an 
 inch in length, moderately strong, and obliquely inserted ; 
 the skin yellowish, every where profusely covered with 
 brown, a little russeted near the stalk ; the flesh is yellow- 
 ish white, buttery, and melting, with a very rich, sugary 
 flavor. It proves a pear of first-rate excellence, combining 
 the properties of large size, handsome appearance, and 
 rich flavor." This fruit ripens from October to winter. 
 
 190. VICOMPTE DE SPOELBERCH. Van Mons. 
 Extract from an article written by Dr. Van Mons in the 
 
 Revue dcs Revues, inserted by the Hon. H. A. S. Dear- 
 born : The size varies according to the quantity produced. 
 Its form is nearly spherical, swollen, and flattened near the 
 eye, contracted towards the stalk. The skin is thick and 
 rough, of a brownish red next the sun, with purple spots ; 
 on the opposite side deep green. The flesh is buttery, 
 saccharine, full of agreeable and sprightly juice, and very 
 high-flavored. This excellent pear is decidedly a winter 
 fruit, and sometimes keeps till spring. It was raised by 
 Dr. Van Mons, 
 
 191. WILHELMINA. [D.] Bon Jar d. 
 
 A new fruit of great excellence; large, and melting; 
 ripening in September. Thus is this fruit described by 
 MM. Jamin and Dalbret ; but the Bon Jardinier describes 
 it as follows : In form of the Doyenne, punctured with 
 gray in the shade, laved with red next the sun ; flesh yel- 
 lowish white, beurree ; juice abundant, sugary, perfumed. 
 February. March. 
 
 192. *WINTER CRASSANNE. 3Ir. Thompson. [E.] 
 A new pear, raised by Mr. Knight, and sent by him, in 
 
 1832, to the Hon. John Lowell and the Massachusetts 
 Agricultural Society. Very large ; turbinate ; of a greenish 
 
NEW PEARS. CLASS III. 167 
 
 yellow and brown color ; beurree and excellent. January. 
 It is thought by Mr. Rivers, and some others, to be one 
 of the hardiest and most productive pears known. In 1840, 
 a tree of this kind was witnessed at the garden of the Lon- 
 don Horticultural Society, which bore prodigious crops. 
 
 193. *WINTER NELIS. Pom. Mag. 
 
 La Bonne Malinoise. Mr. Knight. Pom. Mag. Hort. Trans. 
 
 Nelis d'Hiver. Bonne de Malines. Hort. Trans. 
 
 Milanese Cuvilier, according to Thompson. 
 A new variety, raised by M. Nelis, of JM alines. Sent by 
 Mr. Knight, in 1823, to the Hon. John Lowell. Repre- 
 sented as a most excellent winter pear. Rather above the 
 middle size ; obovate ; obtuse at the stalk, which is thick, 
 and over an inch long ; the skin yellowish, sometimes 
 covered with russet brown ; the flesh yellowish, melting, 
 buttery, juicy, very rich, and high-flavored. Equal to the 
 Chaumontelle. A fine, productive winter fruit. 
 
 €1.A^8 III. 
 
 The following new and celebrated varieties of pears are 
 mostly in our country, and of very recent and foreign ori- 
 gin ; a small part only are American. The excellency 
 and productiveness of a considerable proportion of them 
 are undoubted, and some few are already well known ; all 
 are eminently deserving of trial. 
 
 ABBREVIATIONS. 
 
 A. H. is Jlnnahs cV Horticulture. H. T. is London Horticultural 
 Transactions. Loud, is Mr. Loudon. Lhid. is Lindley. Par. is 
 Chevalier Parmentier. Poit. is Muns. Poitrau, in Le Bon Jar- 
 dinier. V. M. is Van Mons. D. is Mons. Dalbret, and J. is Mnns. 
 Jamin; and the star which is prefixed to these initials denotes that 
 the fruits thus described by them are excellent. The numeral 
 figures annexed denote the proportion in which those fruits are 
 recommended for cultivation by them ; and this is in proportion to 
 their excellency and productiveness, and also to the season of their 
 maturity ; a greater proportion being recommended in the winter 
 varieties, on account of their long keeping, and the proportion of 
 them beino- fewer in number. 
 
168 NEW AMEHICAN ORCHARDIST. 
 
 SUMMER FRUIT. 
 
 Drapiez d'Et£. Highly spoken of. 
 Innominee. F. M. Very large ; good. Sept. 
 
 AUTUMN FRUIT. 
 
 Ambrosia. Thorn. Medium size; roundish; beurree ; 
 
 delicious. Sept. 
 Aston Town. Small ; beurree ; good bearer. Oct. 
 Autumn Superb. Manning. Large; beurree; beautiful; 
 
 not first-rate ; good. Aug. 
 Beurre St. Q,uentin. A. H. Originated by Noisette ; 
 
 medium size ; demi-beurree ; great bearer. 
 Bon Chretien de Bruxelles. */>. 3. * J. 5. Large ; 
 
 half-melting; good. Sept. 
 CoMTE DE MicHAux. Size medium ; beurree ; fine. Sept. 
 Cross Pear. Mag. ofHort. New ; origin Newburyport ; 
 
 medium size ; roundish ; deep yellow and red ; beurree; 
 
 perfumed ; excellent ; productive. Oct. to Dec. 
 Doyenne Panache. //. T. Doyenne formed ; striped 
 
 with red ; beurree ; good, Aug. 
 Green Pear of Yair. *Lind. Medium size; pale green; 
 
 good. Aug. 
 Grosse Angleterre de Noisette. Puit. Originated 
 
 by Noisette; good. Late. 
 Grumkower WiNTERBiRNE. LhicL Medium size ; pale 
 
 green. Nov. 
 Hampden's Bergamot. 
 Fingal's. Ellanrioch. 
 
 LoNGUEViLLE. ScoTCH Bkrgamot. Cat. of Lond. Hort. Soc. 
 Of large size ; form roundish ; color green, somewhat rus- 
 
 seted, with blotches of black ; flesh white, beurree, 
 
 sweet, and good, and in quality compared with the 
 
 Williams Bon Chretien, but not like that, so handsome; 
 
 the tree is hardy. Aug. and Sept. 
 La Coloma. Bosc. Medium size; beurree; perfumed; 
 
 good. Nov. 
 La Vanstalle. Bosc. Med. size ; pyramidal ; deep red. 
 
 Oct. 
 
PEARS. -— CLASS III. — WINTER. 169 
 
 Lawrence. New, and originated near Flushing, N. Y. 
 The tree thorny. Fruit over medium size ; green, ob- 
 scured by patches of brown ; form oblong, diminishing 
 towards the stalk, where it is obtuse ; flattened, some- 
 what irregular, and concave at the crown ; flesh very 
 beurree; juice abundant, sweet, of an aromatic and ex- 
 cellent flavor. Ripe in Nov. 
 
 Marie Louise Nova. New, and sent me by Dr. Van 
 Mons ; by him originated, and here lately proved. The 
 tree of rapid growth, upright, and handsome, the young 
 wood very dark brownish red. Fruit pale lemon color 
 at maturity, at times ruddy next the sun ; of medium 
 size, tapering to the stalk, and in form of the Capiau- 
 inont ; very beurree, and nearly or quite equal in excel- 
 lence to the Marie Louise. The tree a prodigious 
 bearer. Oct. 
 
 pRiNCEssE Marie. Margat. New, very large ; beurree, 
 excellent, according to M. Margat. Autumn. 
 
 Passe ColmarD'Aremberg,n^jj ^^^^ represented 
 
 Belle de^ Vitry, / ^^ ^^ remarkably fine. 
 
 Due DE Bordeaux, \ ^j^^-^ ^-^^^ of maturity 
 
 Emperor D'Autriche, i ^^^ ascertained, 
 
 Louis Philippe 1., j 
 
 WINTER FRUIT. 
 
 Belle de Thouars, or Poire St. Marc. /. 4. Large ; 
 pyramidal ; breaking. End of winter. 
 
 Beurre de Flanders. *J. 6. Large ; beurree ; excel- 
 lent, according to M. Jamin. It keeps till winter. 
 
 Chaptal. Thorn. Large ; brown ; obovate ; first-rate for 
 cooking ; tree a good bearer. Winter. 
 
 Colmar d'Aremberg. Rivers. New ; of high reputa- 
 tion ; ripening in Nov. and Dec. in Ffance. 
 
 Duchesse de Mars. Large ; beurree ; good ; according 
 to Parmentier, it keeps till March. 
 
 Missile d'Hiver. *1>. 5. */, Large ; beurree ; valua- 
 ble, according to M. Jamin. Ripe Nov. and Dec. 
 
 Poire Episcopal. Rivers. New and famous; juicy; 
 high-flavored. Raised in France by M. Bougere. It 
 keeps well till June and July, 
 15 
 
170 NEW AMERICAN ORCHARDlST. 
 
 The following new varieties are of unquestionable ex- 
 cellence ; scions of which were received during the winter 
 of 1840-1, from Mr. Emilien de Wael, secretary of the 
 Horticultural Society of Antwerp, in Belgium ; all of which 
 have been proved by him. These were sent to me, as the 
 selections from his own private and immense collection, 
 from all sources, of over 8000 varieties of fruits. 
 
 D'Araande, Arbre Courbe, Beurre de Kent, Beurre 
 Tacon, Charlotte de Brouner, Dingier, Doyenne Caroline, 
 Doyenne Soulange, Fausse Spreuw, Fondante de Cher- 
 neuse, Fondante Grise, General Obdam, Grand Soleil, 
 Hernandes, Immense Bis d'Ete, Jaminette d'Hiver, Las 
 Canas, Leon le Clerc, Louise Morrel, Marquis de Bedmar, 
 Meuris d'Hiver, Princesse d'Orange, Rousselette d'Es- 
 perew, Seigneur Tachete. 
 
 For more particular notices of some of these, and of 
 other fruits, &/C., see the Supplement. 
 
 CLOSING REMARKS. 
 
 The foregoing descriptions of pears comprise generally, 
 all the most remarkable new kinds yet known, or proved, 
 either here, or at Paris, or London, or at the Garden of the 
 London Horticultural Society, to the latest date. Here, 
 in our own climate, they must be also tried and proved, 
 and their merits carefully compared, ere it will be possible 
 to make our election, even of a very limited number, posi- 
 tively of the very best. 
 
 In this place I repeat the remark, that those low trees 
 only, which are pruned strictly in pyramidal form, can re- 
 tain their branches in full vigor to the ground, where they 
 will receive an equal portion of rain and dew, of air and 
 sunshine, thus becoming equally productive from summit 
 to base. And in regard to those trees which bear most 
 exuberantly, when it is desired to increase the size, and 
 improve the beauty and delicious quality of the fruit, let 
 half the fruit-spurs be cut out, and the work once well 
 done, is done for years. 
 
FEARS. -— CULTIVATION. 171 
 
 CULTIVATION. 
 
 The pear tree is raised from seed or from suckers 
 The seeds should be sown in the same manner as directed 
 for apples ; and as they incline to grow with a tap root, 
 some recommend that they should be transplanted into 
 beds when but two inches in height, to force them to 
 throw out lateral roots : others defer this operation until 
 they are a year old, when they are taken up, deprived of 
 their tap roots, and transplanted into beds, where they are 
 suffered to remain a year or two ; after which they ara 
 again transplanted to the nursery rows, and their manage- 
 ment afterwards is not unlike that of apples. 
 
 The pear tree, in the climate of New England, is not so 
 easily nurtured from the seed as the apple ; their long tap 
 roots expose them to be thrown out of the earth by the 
 frosts of winter. But afterwards they resist the most se- 
 vere cold. 
 
 Grafting and Inoculating. — The most durable 
 stocks for grafting and inoculating are the pear. " Du- 
 breuil," says Loudon, " recommends the quince stock for 
 clayey and light soils, and the free stock pear for chalky 
 and siliceous soils." He further informs us that '^grafted 
 on the white thorn, (which, like the quince, renders them 
 dwarfish,) pears come very early into bearing, coutitme 
 prolific, and in respect to soil, will thrive well on a strong 
 clay; which is unsuitable to those on quinces and wildings. , 
 But they are supposed to have an unfavorable influence ou 
 the fruit, in rendering it small and hard." By grafting or 
 inoculating on the quince, pear trees come much sooner 
 into bearing, their productiveness is increased, the good 
 quality of the fruit is not changed, but the size and lon- 
 gevity of the tree are diminished. Such pear trees are 
 termed dwarfs. This mode is extensively adopted in 
 France; but all kinds of pears will not grow on the quince 
 stock. Those dwarfs trained in the form of a distaff, are 
 called m that country Qurnouilks; for the mode of trails 
 ing which, and also for a new mode of dv/arfing tht, peasr 
 see the former part of this work. 
 
 The pear tree is of an extreme hardihood, exceeding 
 Uiat of the quince, and is never annoyed by the borer 
 
172 NEW AMERICAN ORCHARDIST. 
 
 The quince, when exposed, is liable to danger from the 
 borer in the same degree as the apple tree. Their attacks 
 always commence in the parts exposed above ground, or 
 at the surface of the earth, and never beneath. In trans- 
 planting the pears, therefore, the quince stock nmst al- 
 ways be completely buried, more than an inch beneath 
 the soiL Thus situated and protected, the quince stock, 
 from its nature, will strike root suddenly, new and numerous 
 roots being produced on all sides, quite to the junction of 
 the pear. Such is the mode adopted in practice by S. G, 
 Perkins, Esq., and by other experienced cultivators, for 
 the complete protection of the quince stock from all dan- 
 gers of every kind. 
 
 Soil and Distance. The pear flourishes in rich soils 
 and gentle declivities: they will succeed in the most com- 
 mon, deep, dry soil, and throw out numerous lateral shoots. 
 But they do not flourish in moist situations; in a cold, 
 strong, moist soil, with a clayey subsoil, they throw out 
 very {ew lateral roots, the fruit is not so fair, nor of so 
 good a quality, and the trees are not so long-lived. They 
 will even grow in poor soils, and in the clefts of rocks. 
 
 With respect to distance, the same observations to be 
 found under the head of Apple, may here apply. But the 
 pear, from its pyramidal form, requires much less space. 
 Twenty feet, in suitable soils, is a good distance ; but less 
 answers in poorer soils. But Qucnouilles are found to 
 answer even at four or five feet distance, producing large 
 crops; and as they occupy but little space, and come sud- 
 denly into bearing, they are, for profit, extensively cultivated 
 in France. The specimen pear trees which I saw at the 
 Jardin du Roi, or Garden of Plants, at Paris, in the autumn 
 of 1840, were under the particular care and management 
 of Mons. Dalbret, the pupil of Thouin, and himself the 
 author of a most valuable work on pruning. These trees 
 were kept in the most perfect Quenouilh or pyramidal 
 form, from the summit quite down to the ground, by the 
 system of short or spur pruning; and although at the dis- 
 tance of but about seven feet asunder, yet they appeared 
 to have ample space, and bore most abundant crops. But 
 M. Dalbret then stated that ten feet was the most suita- 
 ble distance. In our own climate, and with more heat and 
 sunshine, and finer skies, less distance might suffice. 
 Pears produced on quince stocks are found to be much 
 
PEARS.- — CULTIVATION. 173 
 
 improved in flavor; all but some particular winter kinds, 
 vi^hich are said in some cises to become worse. 
 
 The young, luxuriant shoots of the pear tree, by being 
 bent downwards, generally produced the finest possible 
 bearing wood for the second year ; and by grafting on the 
 quince, and bending the branches, fruit may be produced 
 from a seedling pear in the third or fourth year from the 
 seed, which, in the common course, would require from 
 seven to fourteen years. That system of rendering trees 
 productive I have fully described in the former part of this 
 work, at page 44. I am inclined to believe it to be the 
 best system of all others. 
 
 As to standards, (pyramids,) very little other pruning ig 
 necessary, except taking out those few limbs that interfere 
 in keeping the tree well balanced. 
 
 The diseases and enemies of the pear tree are few. — 
 They are as follows : — 
 
 1st. The Slug-Worm. I have given directions for the 
 destruction of this insect under the general he^do^ Insects. 
 
 2d. The worm which in summer envelops the leaves 
 and branches with its silken covering, devouring the leaf 
 to a skeleton. These are to be removed, together with 
 the leaves on which they are found feeding, and destroyed, 
 
 3d. CurcuUo. An account of this insect is to be found 
 under the general head of Insects. 
 
 4th. The insect called the White Mealy Insect. See 
 also Insects, under the general head. 
 
 5th. Blight, or, as it is sometimes Q,d\\ex\,ji re-blight, is a 
 malady not very common, which sometimes affects the pear 
 tree during the months of June and July, causing the tree, 
 or a portion of its branches, suddenly to turn black, with 
 a mortal affection ; its leaves wither at once, as by a stroke 
 of the sun, and in a few hours become of a brown or black 
 color. Mr. Lowell is persuaded that this disease is caused 
 by an insect, called the Scolytus pyri. He observes, " On 
 the first appearance of this disease, I instantly sawed off 
 all the limbs affected, and proceeded to examine them. I 
 found at last the enemy, not at the point where death en- 
 sued, but some inches below it. The insect was very small 
 and apparently incapable of such extensive mischief; but 
 the effect was certain, and the manner of producing that 
 effect was obvious. It had eaten a complete circle of the 
 alburnum, or sap-wood, not exceeding the size of a knit 
 15* 
 
174 NEW AMEIUCAN OIICHAUDIST. 
 
 ting needle, so as completely to intercept the passage of 
 the sap," This insect was shown by Mr. Lowell to the late 
 Professor Peck, and in the account of the insect which was 
 soon after published in the Massachusetts Agricultural Re- 
 pository, the professor observed, that the mischievous ef- 
 fects of this insect may be observed in June and July, and 
 that the dead part of the branches should be cut off with- 
 out delay, and burnt. Mr. Lowell has stated, [New England 
 Farmer, Vol. v. p. '^,] that by steadily pursuing the system 
 of cutting oil* the limbs many inches below the apparent 
 injury, and burning them, the insects have been extirpated 
 from his estate. 
 
 The account of Professor Peck was republished in the 
 New England Farmer, Vol. ii. p. 43. Some writers have 
 attributed this disease to a stroke of the sun; others at- 
 tribute it to manuring too high ; some to excessive moisture 
 at the roots, and too much pruning, which is supposed to 
 cause a surfeit and produce a stagnation. But all agree 
 that the only remedy is to saw off the limb. 
 
 QUINCE.— (CyrfamV.) 
 
 The quince tree is a spreading tree of low growth, its 
 limbs generally distorted ; the leaves are roundish or ovate, 
 entire, their petioles short; the flowers are large, pale red 
 or white ; the fruit a pome, roundish oblong or ovate; the 
 skin is downy, of a green, yellow, or orange color ; the pulp 
 firm, of a harsh, astringent, and aromatic flavor. It is 
 said to be a native of Austria, of Candia, and other parts 
 of Europe. According to Goropinus, " quinces were the 
 Golden apples of the Hesperides, and not oranges, as some 
 commentators pretend." — Phillips. 
 
 LTsEs. 
 The quince is not eaten in a raw state, but is highly es- 
 teemed in cookery; preserved in sugar, they are delicious; 
 but previous to being thus preserved, they should be im- 
 mersed for ten minutes in boiling water ; this prevents them 
 
QUINCES. 1 75 
 
 from becoming hard. Mixed with apples in pies, they com- 
 municate a fine flavor. They are also made into marma- 
 lade by the confectioners. 
 
 ** One quart of the juice of quinc^es, mixed with one 
 pound of sugar and fermented, afford.s a delicious wine; 
 on adding to the same quantity one pint of the best French 
 brandy, anrl four ounces of sugar, a fx;lcbrated I'Kjumr is 
 prepared on the continent, which is greatly prized as a 
 cordial and stomachic, when taken in the small quantity of 
 two or three spoonfuls before breakfast." — Dom. Encij. 
 
 Phillif>s relates the case of a gentleman completely cured 
 of an asthmatic complaint of long standing, by the use of 
 Cluiri'ce Wine, made after the following receipt : " The 
 quinces are cut open and deprived of their seeds, for these 
 communicate an unpleasant flavor. After being ground 
 fine, a gallon of water is to be added to every gallon of 
 pomace ; after standing a day or two, it is pressed ; and to 
 every gallon of liquor thus produced, three and a quarter 
 pounds of good, moist sugar are added. The liquor is 
 placed in casks, which are to be stopped quite close till 
 March, when it is racked off', and bottled in the second 
 year." 
 
 Varieties. 
 
 Orange Quince. MaUforma or Apple Quince is alarge, 
 roundish, beautiful fruit, ripening m Novernlier. The 
 leaves are oval and woolly the lower side. 
 
 Oblong or Pear Quince. Ohlon^a. This fruit is 
 pear-shaped, lengthened at the base ; leaves oblong, ovate, 
 
 Portugal Quince. Lusitanica. This fruit is of a 
 variable form, sometimes pear-shaped ; very juicy and 
 a.stringent; it is highly esteemed. It is reputed to be 
 rather a shy bearer. Leaves ohovate, woolly above. 
 
 To this list may be added the Winter Quince, and the 
 French Musk Quince, and the following : 
 
 Japa.n Quince. Cydonia Japcmica, or Japan Pear. 
 Pyrus Japonica. A shrub growing six or eight feet in 
 height ; branches contorted and thorny; leaves small, oval, 
 oblong, of a dark shining green ; its flowers splendid, of 
 a fine scarlet, an inch and a half in diameter, and produced 
 111 clusters early in April. A native of Northern Asia, and 
 one of the most ornamental plants of the season, and v^r" 
 
}16 NEW AMERICAN OR€HaRDIST. 
 
 hardy. The fruit is of good size, but is not thought equal 
 to the other varieties. There is a variety with white dou- 
 ble flowers, and another with double red flowers. 
 
 Chinese Quince. Cognassicr de la China. N. Duh. 
 PI. 155. A new ornamental variety, nnlike all others. 
 This fruit is as singular as superb ; blossoms fifteen to 
 eighteen lines in diameter; of a fine rose color ; their odor 
 that of vio!«ts ; leaves obovate, stiflT, pointed, finely serra- 
 ted, shinin-g green above, becoming reddish in autumn, 
 downy beneath; the fruit is oblong, truncated, regular; 
 the skin smooth, yellowish green ,' the flesh is yellowish, 
 dry, coarse-grained, harsh, austere; its juice acid, and nofe 
 abundant. This fruit seldom arrives at maturity in the 
 climate of Paris. But hopes are entertained that by plant- 
 ing the seeds, new and fine varieties will be produced, 
 which will ripen in due season. 
 
 CULTIVATION. 
 
 The quince is raised from the seeds, from layers, and 
 from cuttings, planted in a moist soil. The valuable rnri- 
 eties are propagated by grafting or inoculation. Q,uince& 
 are extensively used in France as stocks on v/hich are in- 
 oculated pears. This is said to improve the quality and 
 productiveness of the Beurree or Bo'tter Pears, especially 
 the summer and autumn kinds. But breaking or winter 
 pears are seldom or but rarely inoculated on the quince 
 stock, as they are not so much improved. 
 
 Soil, Situation, Pruning. Cluinces require a rich^ 
 moist soil, and a sheltered situation. They flourish near 
 brooks and rivulets. They require little pruning, except 
 taking out old, useless wood and useless suckers; and eight 
 or ten feet asunder is a good distance. Like the apple 
 tree, they are liable to the attacks of the bo-rer. The same 
 remedies are equally effectu-al. 
 
177 
 
 PEACH. — {Amijgd^xlus Persica.) 
 
 The peach tree is a tree below the middle size, with 
 spreading branches, of rapid growth ; the leaves smooth, 
 lanceolate, serrated,; the flowers are sessile, their calyces 
 f eddish, corallas pale or dark red; the fruit a drupe of a 
 roundish form, sometimes pointed, with a longitudinal 
 suture or groove ; the skin is downy in the peach, but 
 smooth in the nectarine, its color varying from white or 
 yellow to red and violet ; the pulp thick, fleshy, or succu- 
 lent, white or yellowish, sometimes red ; juice sweet, or 
 subacid, and abundant, of a grateful and delicious flavor; 
 stone hard, ovate^ pointed,, compressed, irregularly fur- 
 rowed ; the kernel bitter. The tree blossoms ia April ; th« 
 fruit ripens from July to late in autumn. The tree is 
 not of long duration. Persia is considered the original 
 country of the peach, although it is said to have been 
 cultivated from time immemorial in most parts of Asia. 
 Sickler asserts, according to Loudon, that " in Media, it 
 is deemed unwholesome; but when planted in Egypt, it 
 becomes pulpy, delicious, and salubrious." The peach, 
 according to Columella,, when brought from Persia into 
 the Roman empire, possessed deleterious qualities ; which 
 Mr. Knight concluded to have arisen from those peaches 
 feeing Guly swollen almonds, (tuberes^) or imperfect peaches ; 
 and which are known to abound in the prussic acid. 
 The best peaches in Europe are at present grown in Italy 
 QR standards. 
 
 The best peaches of France, according to Phillips, are 
 those produced at Montreuil, a village near Paris, where 
 ihe whole population are exclusively employed in their 
 eivltivation, and by this have been maintained for several 
 ages. They are cultivated here on lime-whited walls of 
 great extent. Their climate requires it. 
 
 In the United States^ they flourish as in their native 
 land, producing fruit of an excellent quality, wherever the 
 maize or Indian corn will ripen to maturity. In New 
 Jersey, there are those who cultivate this fruit exclusively; 
 and at Shrewsbury, on a single plantation, 10,000 bushels 
 are annually produced for the Mew York market. Another, 
 
178 NEW AMERICAN ORCHARBIST. 
 
 ©n the Delaware, yields 20,000 bushels. It is also exten- 
 sively cultivated iu the Middle, Soutliern, and Western 
 States, for the purposes of distillation ; on the refuse of 
 the orchard or distillery, numerous swine are fattened. 
 
 Uses. The peach is not only a first-rate dessert fruit, 
 but it makes a delicious preserve. In cooking, the most 
 delicious pies are made of them. For this purpose they 
 require no preparation ; they are used whole, simply placed 
 in deep layers, sprinkled with sugar, and enveloped in the 
 pastry ; no further additions are necessary ; the stone or 
 kernel communicates its flavor, which is superior to that of 
 the costly spices. Peaches are preserved by drying, and 
 in this state they may be long preserved ; and thus pre- 
 p-ared, they may be either eaten at the dessert like raisins,, 
 figs, and prunes, or used in cooking; and might form a 
 valuable article for sea stores or for exportation. I will 
 here describe three modes of drying; and will suggest,, 
 that in drymg them in-doors, the furnace should be placed 
 in the cellar,, and the drying effected in the apartment 
 above, by an ascending current of heated air. 
 
 In some of the Southern States, the drying process is 
 facilitated by a previous scalding. This is effected by 
 immersing baskets of the fruit a few minutes in kettles 
 of boiling water. They are afterwards halved, the stone 
 separated, and being laid with the skins downwards, the 
 drying is effected in the sun in three days of good weather. 
 They then may be stored in boxes. 
 
 In France, as we are informed, peaches and other fruits 
 are thus dried whole. The peaches or other fruits^ being 
 pared, are boiled for a few minutes ia a sirup consisting 
 of one pound of sugar dissolved in three quarts of water, 
 and after being drained by being laid singly on broad 
 dishes, they are placed in the oven after the bread is 
 taken out, and v/hen sufficiently dry they are packed in 
 boxes. The following is the mode of drying practised by 
 Mr. Thomas B.ellangee, of Egg Harbor, New Jersey. He 
 has a small house provided with a stove, and drawers in 
 the sides of the Ivouse lathed at their bottoms, with void 
 intervals. The peaches should be ripe, and cut in two^ 
 not peeled, and laid in a single layer on the laths, with 
 their skins downward, to save the juice. On shoving in 
 the drawer, they are soon dried by the hot air produced by 
 the stove. In this way great q^uaatities may su.ccessively,, 
 
PEACH it9 
 
 in a single season, be prepared, with a very little expense 
 in the preparation of the building, and in fuel. 
 
 Wine of superior flavor may be made from peaches. 
 For this putpose the s'toneis are separat-sd, the pulp is finely 
 bruised, and intimateiy incorpoiated with a proportion of 
 water and brown sugar. After remaining in the val from 
 twelve to twenty-four hours, and being occasionally stirred, 
 the Irquor is separated by straining and by pressure, and 
 barrelled. Mr. Gourgas, however, has recommended to in" 
 corporate the pulp and water by boiling. After straining, 
 add siigaf, and after standing twelve hours, the clear liquor 
 is poured from the sediment into the cask, which is now 
 to be bunged down. 
 
 From the kernels, according to Bosc, an oil is drawn, 
 possessing all the qualities of the oil of almonds. 
 
 The leaves steeped in brandy communicate their flavor, 
 and the liquor thus prepared is used in eVery preparation 
 ill cookery instead of foreign spices. And according to 
 Phillips, a liquor resembling the delicious Noyeau is pre*- 
 pared by steeping peach leaves in white brandy; this 
 liquor is sweetened with sugar candy and fined with 
 milk, and is difficult to be distinguished from the genuine 
 Noyeau of Martinico. The leaves, if I am not mistaken, 
 contain piussic acid ; but so does the bitter almond ; and 
 this last article forms the basis of the Noyeau, which is 
 prepared iu Boston. Creme dc Noyeau may also be pre- 
 pared by adding to a pound of peach kernels, coarsely 
 bruised, a pound of bruised cherry stones, stones and all; 
 three and a half or four gallons of the best brandy, two 
 gallons of water, and five pounds of sugar. Add to each 
 quart of liquor two grains of bruised pepper, and eight 
 drachms of bruised cinnamon. After the whole has stood 
 three days, it is strained through flannel, and bottled for 
 use. Olivier asserts, [according to Bosc, in Nouveau Cours 
 Complet d' Agriculture,] that the inhabitants of Scio em- 
 ploy the leaves in dying silk of a deep green. They 
 are also employed in medicine as a vermifuge, febrifuge, 
 &c. Collected in autumn, they are used in the prepara- 
 tion of leather; and from the wood of the peach tree the 
 color called rose pink is said to be produced. 
 
 A good peach possesses a thin skin, the flesh thick and 
 firm, abounding in a sugary, vinous, and high-flavored 
 juice; the stone small 
 
180 NEW AMERICAN ORCHARDISt. 
 
 CLASSIFICATION. 
 
 The systematic classification of peaches, first begun hf 
 Miller and Duhamel, ami afterwards greatly improved by 
 Mr. Robertson, [See Lond. Hort. Trans. Vol. iii. p. 384,] 
 was brought still nearer to perfection by the Count Lelieur, 
 by the editors of the Bon Jardinier, aiid by Mr. Lindley. 
 The systems of these last named differ not, however, fron^ 
 each other very essentially. 
 
 The peach and the nectarine, both considered by the 
 French writefs as one and the same frtfit, yet form separate 
 classes. They have been divided into four classes— Ist,, 
 the Peches, Freestone peaches, or those whose flesh sepa- 
 rates from the stone ; — 2d, the Pavies, Cling&tone peaches, 
 or tlvose whose ffesh adheres to the stone ; — 3d, the Peches 
 /isse, Smooth peaches, or Freestone nectarines ; — 4th, the 
 Brugjtons, or Clingstone nectarine. The flowers S>fm three 
 divisions, accordingly as they vary in size; they are al'so 
 distinguished by their color ; and the leaves, from the dif- 
 i'erence in theii' fo-rnyatron , are divided into three classes. 
 Thus by these various distinctions, together with the vary-* 
 ing qualities of the fruit itself, and the variation in the 
 growth of the tree, the accurate observer will be enabled 
 with facility, if not with certamty, to identify and to de- 
 scribe any particular variety. 
 
 The form of the glands, and their po-sifiany are distinctly 
 visible with the complete formation of the leaf; they re- 
 tain their character permanently, till the leaf falls in au- 
 tumn. The globose glands are to be found, on the foot- 
 stalks one, two, or more, and one, two, or more on' the 
 points of the serratures. The reniform glands are also 
 situated, some on the footstalks, hot those on the leaves 
 grow within the serratures ; they connect together, seem- 
 ingly^ the upper and iower teeth of the serratures ; the 
 leaves of very vigorous branches have a greater number 
 of glands than are produced on the leaves of the globose 
 varieties. Sometimes, however^ glands are only discerni- 
 ble on the leaves produced by branches of vigorous growth. 
 
 It has been stated, that the leaves, from the difference in 
 their formation, are divided into three classes ; and that 
 the flowers also form three divisions, accordingly as they 
 vary in size The following figures representing the dif- 
 
PEACHES. 
 
 181 
 
 ferent forms of the leaf^ are from the London Horticultural 
 Transactions. 
 
 Class I. comprehends those whose leaves are deeply 
 and doubly serrated, having no glands. See Fig. 1. 
 
 Class ll. includes those whose leaves are crenate ot 
 serrulate, having globose glands. See Fig. 2. 
 
 Fig. 2. 
 
 Class III. contains those whose leaves are crenate o. 
 serrulate, having reniform glands. See Fig. 3. 
 
 16 
 
 fSg, 3. 
 
182 NEW AMERICAN ORCVHARDIST. 
 
 An accurate observer will distinguish other charatjters in 
 the glands; they are either sessile or pedicellate ; but these 
 distinctions are too minute for application on the present 
 occasion. 
 
 Varieties^. 
 
 Class I. itrcludes Freestones, or peaches which part 
 freely from the stone. This class is divided into three 
 sections, according to the different periods of time in which 
 the fruit mafures. 
 
 Class II. includes the Pavies, or Clingstones, arranged 
 in some measure according to the order of their maturity. 
 
 The epoch of the maturity of these fruits is calculated 
 for the climate of Boston; but it was found impossible to 
 define this period with perfect accuracy, brought, as many 
 of them have been, from different latitudes ; the periods of 
 their maturity will sometimes vary a little from what I have 
 stated, in different seasons, and from various causes. 
 
 abbreviations. 
 
 S. denotes those leaves which are serrated^ and having no glands. 
 
 R. denotes those leaves whose glands are reniform. 
 
 G. denotes those leaves which have globose glands, 
 
 L., as applied to the flowers, denotes that they ar^ large. 
 
 M. denotes that those flowers to which it is applied are of medium s\t&. 
 
 S., as applied to flowers, denotes that they are small. 
 
 p. denotes that the flowers to which it is applied are of&pale color. 
 
 r. red. 
 
 d. dark. 
 
 CIiA8S I. 
 
 FREESTONES; OR PEACHES WHICH PART FREELY 
 FROM THE STONE. 
 
 SECTION I. 
 
 Includes those Freestone Peaches which ripen early y or 
 during August, and previous to the 10th September. 
 
 1. RED NUTMEG. 
 
 AvANT Peche Rouge of the French. 
 The growth of this tree is exceedingly slow, its habits 
 
PEACHES. CLASS I. 183 
 
 dwarfish. The fruit is bright scarlet next the sun ; globu- 
 lar, and very small; it is sweet, juicy, and good. Middle 
 of July. Only valuable for its early maturity. 
 
 S. *EARLY ANNE. 
 
 AvANT Peche Blanche of the French. Anne. 
 
 The trees of this variety are of feeble growth; the 
 
 young wood is subject to mildew; fruit small, white, 
 
 globular ; the flesh white, melting, saccharine, and good. 
 
 The chief merit is its ripening early. August. [Flowers L.] 
 
 3. EARLY ROSE. 
 
 Of medium size ; pale in the shade, red next the sun ; 
 ©f an agreeable flavor, and valuable for its early maturity. 
 It ripens in August, and is of foreign origin. 
 
 4. *BURGESS'S BEAUTY. 
 
 Large, and very beautiful ; very early, or earlier than the 
 Early \ ork ; better, and far more productive. The tree 
 bears uncommon crops, and the fruit is excellent. From 
 Middletown, New Jersey, where it ripens in August. 
 
 83. *BAYNE'S FAVORITE. 
 
 New, beautiful, extras as early as the Early Anne, and 
 thrice the size ; form oval, pointed ; color fine pale red next 
 the sun, pale yellow iu the shade ; flesh yellow, melting, juicy, 
 delicioijs. The tree is productive. Such is the undoubted 
 description of Dr. Bayne, of Alexandria, D. C, where it 
 originated, and by whom it was sent hither in 1843. 
 
 84. CHERRY PEACH. Ronald. 
 
 New, and very beautiful ; of a bright red color ; small, 
 or of the size of the Green Gage plum ; flavor good ; very 
 early, and very productive. From the garden of the Mar- 
 quis of Ailsa. It is said to do well in pots. [Leaves 
 Flowers . .] 
 
 85. TROTH'S EARLY RARERIPE. 
 
 New, and from the vicinity of Philadelphia; of good 
 size; red next the sun. As early as the Early Anne, and 
 very superior to that variety ; very productive. [Leaves 
 
 Flowers . .] 
 7. ^WALTER'S EARLY, 
 
 Fruit large ; color white in the shade, red next the sun ; 
 flesh red, very juicy, and delicious. The tree is very pro- 
 ductive, but only on sandy soils. New, early, very supe- 
 rior, and late from Monmouth Co., New Jersey, where this 
 
184 NEW AMERICAN ORCHARDiST* 
 
 &uit is esteemed as the very best and most productive of 
 all the earliest peaches. It will ripen here at the 25th of 
 August. 
 
 8. *EARLY CRAWFORD. 
 
 Large, and very beautiful; oblong; deep red next the 
 sun, pale yellow in the shade; flesh yellow, juice sweety 
 relieved by an acid ; very rich and excellent. The tree is 
 a great bearer. Fruit new and splendid, of merit unsur« 
 passed. It was originated by William Crawford, Esq., of 
 Middletown, New Jersey. It is there esteemed as the very 
 best of all early peaches, the most productive and profita- 
 ble. It wilJ here ripen the last of August. The tree 
 bears sufficiently full to allow the fruit to grow large. 
 
 9. *COOLEDGE'^S FAVORITE. 
 
 Cooj-ebge's Early Red Rareripe. 
 The tree is vigorous and most extraordinary productive. 
 A large, very handsome, globular fruit; pale in the shade,, 
 but of a fine red or crimson next the &un ; very meltings 
 juicy, sweet, and of a vinous flavor. This fruit ripen* 
 very early, sooa after the Early Anne, and is esteemed a 
 first-rate fruit by the cultivators for the markets of Boston. 
 It was originated by the late Mr. Joshua Cooledge, of Wa- 
 ter town, Massachusetts. 
 
 10. *EARLY RED RARERIPE. 
 
 The fruit is large ; of a deep red color, which covers 
 most of its surface ; of a globular form ; the flesh stained 
 to the stone with red ; melting, juicy, rich, slightly acid„ 
 vinous, and excellent. A very valuable early fruit, and 
 deserves to be recommended. 
 
 11. *EARLY ROYAL GEORGE. 
 
 A very large, handsome, and si^perior fruit, of a globular 
 form ; of a yellow color in the shade, but of a fine deep red 
 next the sun ; the flesh melting, juicy, saccharine, vinous, 
 and most excellent. It ripens in August, and is one of the 
 very best of all peaches, and a most productive kind. 
 
 12. *EARLY ROBINSON CRUSOE. 
 
 Large, round, and very handsome ; pale in the shade ; 
 pale red next the sun ; very juicy, sweet, and delicious. A 
 very first-rate fruit, and add to this, tlie tree beaj?s very ex- 
 traordinary crops. It ripens the 10th of September. This 
 superior new fruit, which I received of Colonel Carr, was 
 Eaised by Dr. Coxe, of Philadelphia, from a stone brought 
 
PEACHES. CLASS I. 185 
 
 by Lieutenant Coxe, of the navy, from the Island of Juan 
 Fernandez, in the Pacific Ocean — the far-famed island of 
 Alexander Selkirk, or of Robinson Crusoe. 
 
 13. EARLY PURPLE. N. Duh. Bon Jard. 
 PouBPRE Hative, La Vineuse, Pechc du Vin, Ibid. 
 
 One of the most beautiful of peaches ; encompassed by a 
 middling suture ; of a globular form, flattened at the base; 
 its height twenty-six lines ; flowers large, and brighter 
 than those of the Grosse Mignonne ; the fruit large, and 
 of a deeper red ; the flesh equally melting and fine, vinous 
 and high-flavored. August. 
 
 14. EMPEROR OF RUSSIA. 
 
 Serrated Leaf, or Unique. 
 The tree grows slowly, and is liable to mildew. The 
 leaves are deeply and coarsely serrated, like the teeth of a 
 saw ; the fruit is unequally divided by a deep suture ; its 
 flavor good. It ripens in August. [Flowers S.] This 
 variety, according to Mr. Floy, was found wild in the 
 woods of New Jersey. 
 
 15. *YELLOW ALBERGE. 
 
 Alberge Jaune, Peche Jaune, Rousanne. 
 
 Saint Laurent Jaune. Bon Jard. 
 
 Petite Roussanne, Bon Jard. 
 
 Rosanna. Lindley. Alberge. Coxe. 
 A middle-sized, globular fruit, of a yellow color in the 
 shade, deep red next the sun ; a deep suture extends 
 from summit to base; the flesh deep yellow, but red 
 next the stone, melting, juicy, rich, sweet, vinous, and ex- 
 cellent. A superior fruit, ripening in August. 
 
 16. DOUBLE MONTAGNE. Lind. 
 
 SioN. Forsijth. Early Double Mountain. 
 
 MoNTAUBAN. Tkortipson. 
 Middle-sized, of roundish form; color greenish white in 
 the shade, pale red, marbled with deep red next the sun ; 
 flesh white, melting, juicy, high-flavored ; stone ovate, 
 rugged. A beautiful and excellent fruit, ripening in 
 August. [Leaves S. Flowers L.] 
 
 17. *BELLEGARDE. 
 
 Noire de Montreuil, Galande, Bon Jard. 
 Violet Hative of some English authors. 
 Smooth-leaved Royal George of some. 
 The tree is vigorous and productive; the fruit is of 
 medium size, much colored, and almost black ; the flesh 
 resembles the Belle de Vitry; it is firm, saccharine, vi- 
 16* 
 
186 NEW AMERICAN ORCHARDIST. 
 
 nous, and one of the best of peaches. It ripens in August, 
 [Leaves G. Flowers p.] 
 
 18. *GROSSE GALLANDE. 
 
 Large and very handsome, of round form ; white in the 
 shade, red next the sun ; flavor excellent. A very superior 
 fruit, which some have confounded with the Bellegarde, 
 It ripens early in September. 
 
 19. BUCKINGHAM MIGNONNE. Pom. Blag. 
 Barrington. Pom. Mag. Lond. Hort. Cat. 
 
 " Leaves crenated, with globose glands ; flowers large ; 
 the fruit is large, roundish, somewhat elongated; pale yel- 
 lowish green, but deep red and marbled next the sun ; the 
 flesh yellowish white, rayed with crimson next the stone ; 
 melting, juicy, and very rich. A productive and handsome 
 variety." 
 
 20. *GROSSE MIGNONNE. 
 
 MiGNONNE, Grosse Mignonne, Veloutee de Merlet, of 
 the French. 
 
 Grimwood's New Royal George, Early Vineyard. 
 
 Royal KeiVsington. Pom. Mag. Lind. 
 
 ViNEUSE DE Fromentin. Thompson. Transparent. lb. 
 
 Royal Souverain. lb. Pourpre i>e Normandie. lb. 
 
 Belle Beaute. lb. 
 
 Smooth-leaved Royal George. lb. 
 
 Morris's Red Rareripe. 
 A most superior fruit; the size large, depressed, hollow 
 at the summit; its suture moderately deep; the skin 
 slightly downy; of a fine deep red next the sun, marbled 
 on a yellow ground towards the shade; the flesh pale 
 yellow, rayed with red next the stone, melting, juicy, of a 
 rich, vinous flavor ; the stone rugged, ovate. Last of 
 August. [Leaves G. Flowers L. d. r.] 
 89. *BULLARD'S SEEDLING. 
 
 New, very large, round, and beautiful ; deep yellow next 
 the sun ; flesh yellow, juicy, sweet, and very delicious. 
 Originated by Mr. BuUard, of Framingham. Ripe early 
 in September. An eminently desirable fruit. 
 
 21. *GEORGE FOURTH. 
 
 The fruit is of medium size, dov/ny ; of a globular form, 
 swollen on one side ; pale yellow in the shade, dark red 
 next the sun; the flesh pale yellow, but red next the stone; 
 of a rich and excellent flavor. A most superior fruit, which 
 originated, according to Mr. Floy, in the garden of Mr. 
 
PEACHES. — CLASS 1. 187 
 
 Gill, Broad Street, New York. [Leaves large, G. Flowers 
 red, S.] 
 
 22. ^HOFFMAN'S FAVORITE. 
 
 A large, round fruit; pale in the shade, red next the 
 sun ; the flesh juicy, sweet, vinous, and excellent. Early 
 in September. A very beautiful fruit, of first-rate quality, 
 and very remarkably productive. 
 
 23. *JACaUES. 
 
 Roundish oblong, of good size; of a yellowish color, 
 but red next the sun ; flesh yellow, melting, juicy, sweet, 
 and excellent. The tree bears well. Early in September 
 
 24. *MARIE ANTOINETTE. 
 
 Red Velvet. 
 Large and beautiful ; all covered with dark red, and re- 
 sembling velvet ; juicy, sweet, and excellent. Received from 
 Mr. Lyman, of Manchester, near Hartford, Conn., where 
 this fruit is esteemed even as superior to the George 
 Fourth. The tree is very productive, ripening 1st Sept. 
 
 25. *MELLISH'S FAVORITE. 
 
 Noblesse, according to some. 
 A very beautiful and excellent fruit, of good size and 
 globular form ; fine yellow in the shade, of a fine deep 
 crimson or purple color next the sun ; juicy, rich, sweet ; 
 of a superior flavor. It much resembles the Washington. 
 The tree is a great bearer. A most capital variety for its 
 fine qualities and great productiveness; very superior to 
 the Noblesse. Early in September. 
 
 26. *MONSTROUS FREESTONE. 
 
 Very large and round, very beautiful; high colored, with 
 red next the sun ; rich, juicy, sweet ; a fruit of extraordinary 
 quality both for flavor, size, and beauty. Early in Sep- 
 tember. The tree is moderately productive. 
 
 27. *MORRIS'S WHITE RARERIPE. 
 
 Morris's White Luscious. 
 The fruit is large, round or oval ; of a delicate white 
 color ; the flesh white, juicy ; flavor sweet, rich, and ex- 
 cellent. Middle of September. [Leaves R. Flowers S. p.] 
 
 28. MOUNTAINEER. Thompson. 
 
 Raised from the Red Nutmeg and Early Violet Nec- 
 tarine The fruit is sometimes partly smooth ; the size 
 large; pale yellow in the shade, red next the sun; oi 
 
188 NEW AMERICAN ORCHARDIST. 
 
 excellent flavor. It will ripen in August. [Leaves G. 
 Flowers L.] 
 
 29. *OLDMIXON FREESTONE. 
 
 A large peach, of a yellowish white color, with a fine 
 red blush next the sun ; the form a little oblong ; the flesh 
 is sweet, rich, juicy, and excellent. It ripens the last of 
 August. A beautiful and superior variety. 
 
 30. *ORANGE PEACH. APRICOT PEACH of 
 
 Duhamel. 
 The fruit is large, of a globular form ; of a fine yellow 
 color ; the flesh very sweet, juicy, rich, and excellent. It 
 ripens about the middle of September. 
 
 31. ^PRESIDENT. 
 
 A large, downy fruit, roundish, approaching to oblong; 
 a shallow suture ; pale yellowish green, but red next the 
 sun ; the flesh is whitish, juicy, melting, rich, and high-fla- 
 vored ; the stone is large, pointed, rugged. With us this 
 fruit is very first-rate; and add to this the tree is a great 
 bearer. September. [Leaves G.] 
 
 32. *RED MAGDALEN. 
 
 Magdeleine a Moyenne Fleurs. Bon Jard. 
 
 Magdeleine Rouge Tardive ou a Petite Fleurs. lb. 
 
 Royal George of the English^ according to the Pom. Mag. 
 
 Millet's Mignonne, Lockyer's Mignonne. lb. 
 
 New Royal Charlotte. Thompson. 
 Identically the Old Royal George. The young wood 
 is liable to mildew. The fruit is large, globular, with a 
 suture moderately deep on one side ; dark purplish red 
 next the sun, yellowish white in the shade, n)ottled with 
 red at the junction of the colors ; the flesh white, rayed 
 with red next the stone ; melting, juicy, and high-flavored. 
 September. [Leaves S. Flowers S.] 
 90. TIPPECANOE. 
 
 New and beautiful ; very large ; nearly round ; fine red 
 next the sun, yellow in the shade; flesh yellow and fine; 
 juice abundant, sweet, relieved by an acid. Originated by 
 Mr. Thomas, of Philadelphia. 
 
 33. *SARGENT. 
 
 So called from the name of the gentleman in Pearl Street, 
 Boston, with whom this variety originated. The tree is of 
 moderate growth, but wonderfully productive ; the young 
 wood extremely subject to mildew. A medium-sized, 
 round fruit ; of a yellow color in the shade, slightly red 
 next the sun ; the flesh is yellow, juicy, sweet, and very 
 
PEACHES. -— CLASS i. 189 
 
 delicious. A handsome and fine variety. Early in Sep- 
 tember. 
 
 34. *SNOW PEACH. 
 
 The tree is an abundant bearer. The fruit is of hand- 
 some size, round ; the skin very thin, white, and delicate; 
 the flesh very tender, juicy, sweet, and delicious. A beau- 
 tiful and excellent fruit. It is sometimes called White 
 Blossom, or Willow. The blossoms are very white, and 
 the tree resembles a willow. 
 
 35. *WASHINGTON RED FREESTONE. 
 
 The tree is wonderfully productive ; the fruit is of good 
 size, round ; of a fine yellow color in the shade, fine dark 
 crimson next the sun ; juicy, rich, of a sweet, vinous, and 
 delicious flavor. A most beautiful and superior fruit. 
 Early in September. 
 
 36. *YELLOW RARERIPE. 
 
 Large, globular-formed ; yellow in the shade, dark pur- 
 plish red next the sun ; very handsome ; flesh sweet, juicy, 
 uncommonly delicious A very extraordinary fruit. The 
 tree bears prodigious crops. One of the best of all 
 peaches. It ripens 10th September. There are many 
 varieties of this name, and but few or none equal. 
 
 SECTION II. 
 
 This Section includes those Preestone Peaches tohich ripen 
 during Mid-Autumn, or from the tenth to the last of 
 September. 
 
 37. BRAINARD'S LARGE YELLOW. 
 
 Large ; yellow in the shade, red next the sun ; of excel- 
 lent flavor ; ripening in September. A fine new variety, 
 which I received from Manchester, of Mr. Lyman, who es- 
 teems this one of the best of peaches. 
 
 38. COLUMBIA. 
 
 A large and very singular peach, with an extremely 
 rough and thick skin, of a dull red color, marbled with 
 blotches of a dark, dusky red; its form rather flattened, 
 with a suture well defined ; the flesh yellow, melting, juicy. 
 
190 NEW AMERICAN ORCHARDIST. 
 
 rich, fibrous, and well-flavored. September. This peach 
 is a curiosity. Mr. Coxe, who probably originated this 
 variety, calls it a fruit of uncommon excellence. 
 
 39. HOGG'S MALACATUNE. 
 
 Large ; yellow in the shade, fine red next the sun. The 
 tree is very productive. This variety I received of Mr. Ly- 
 man, who esteems it the best of all the Malacatune family 
 known to him. It ripens the 20th September. Raised 
 by Mr. Thomas Hogg, of New York. 
 
 40. *LAFAYETTE FREE. 
 
 Size medium to large ; round ; pale in the shade, fine 
 dark crimson next the sun ; flesh very juicy and delicious, 
 and deep stained with crimson throughout. A beautiful 
 variety. Last of August New and good ; brought hither 
 in 1840, from Monmouth Co., New Jersey. 
 
 41. *MALTA. 
 
 Peche Malte. Dull. Belle de Paris. Bon Jard. 
 
 Malte de Normandie. Hort Soc. Cat. 
 
 Italian Peach of Mil., according to the Pom. Mag. 
 The fruit is above the medium size ; pale yellowish 
 green, but next the sun somewhat marbled with purplish 
 red ; globular, a little flattened, encircled with a slightly- 
 depressed suture ; flesh yellowish, juicy, rich, vinous, and 
 of superior flavor. An excellent and most productive va- 
 riety, ripening in September. [Leaves S. Flowers L. p.] 
 
 42. *NIVETTE. R. 31. 
 
 Veloutee Tardive, Jard. Fruit, according to Bon Jard. 
 The fruit is large, a little oblong, downy, green in the 
 shade, and deep red next the sun ; the flesh firm, saccha- 
 rine, and high-flavored. A most superior fruit, and highly 
 deserving. September. [Leaves G. Flowers S.] 
 
 43. RED MAGDALEN COURSON. 
 
 Magdeleine de Courson, Magdeleine Rouge. 
 Pays ANNE. Bo7i Jard. p. 295. 
 
 The tree is vigorous and productive. The leaves have 
 deep serratures, and are without glands ; flowers large and 
 pale; the fruit is rather large, round; pale yellow in the 
 shade, of a beautiful red next the sun ; flesh firm and vinous. 
 Beginning of September. [Leaves S. Flowers L. p.] 
 91. NEW GOLDEN PURPLE. 
 
 New and remarkable ; wood violet red ; fruit very large ; 
 color very dark violet ; flesh fiery red near the skin, deep 
 
PEACHES. — CLASS I. 191 
 
 yellow towards the stone. Received of Richard Reynolds, 
 Esq., of Smithfield, Va., and there esteemed as the most 
 delicious of all known. It ripens two weeks previous to 
 the Heath Clingstone, A freestone, late and fine. 
 45. *YELLOW RED RARERIPE. 
 
 The tree is of very rapid growth. The fruit is beautiful, 
 of a large size, and globular form ; of a fine yellow or gold- 
 en color in the shade, but dark purplish red next the sun; 
 the flesh deep yellow, rich, sweet, juicy, and of a most de- 
 licious flavor. A very first-rate and extraordinary variety. 
 The tree is a great bearer. Ripe middle of September. 
 
 SECTION III. 
 
 This Section includes late Freestones, or those which 
 ripen from the last of September to November. 
 
 46. *BELLE DE VITRY. 
 
 Admirable. Duh. Coxe. R. M. 
 A large fruit, of a fine red color next the sun, yellowish 
 white in the shade; the form globular, divided by a suture; 
 a broad, deep cavity at its base; the flesh is white, stained 
 with red at the stone; melting, juicy, sweet, vinous, and 
 excellent. A superior fruit. September. 
 
 47. *BEERS'S LATE RED RARERIPE. 
 
 Very large, one of the largest of all peaches ; oblong ; 
 white in the shade, pale red next the sun ; very juicy, and 
 fine-flavored. The tree bears well. This fine fruit I 
 received of Mr. Joseph Beers, of Middletown, New Jersey. 
 It was originated by him. At that place it ripens the 
 15th of September, and will here ripen on the 25th. 
 
 48. ^CRAWFORD'S SUPERB MALACATUNE. 
 Very large and handsome, round ; fine yellow in the 
 
 shade, dark red next the sun ; flesh yellow, sweet, juicy, 
 excellent. In appearance and flesh, it resembles Craw- 
 ford's Early, or Tice's Early, and is the largest, finest, very 
 best, and most productive of all peaches ; a new and 
 splendid fruit, transferred hither in 1840 from Monmouth 
 Co., New Jersey. Ninety of these peaches have filled a 
 
192 NEVr AMERICAN ORCHARDlST. 
 
 basket which contains over three pecks. Originated by 
 William Crawford, Esq., of Middletown. It there ripens 
 the 20th of September, and will ripen the last of Septem- 
 ber with us. 
 
 49. *GOLDEN RARERIPE. 
 
 Large, round, very beautiful, of a golden or orange 
 ted color next the sun, yellow in the shade ; juice abun* 
 dant, sweet, and delicious. A new and splendid fruit, 
 which much resembles Crawford's Late Malacatune, and 
 ripens a week previous. This fruit was brought hither 
 from Monmouth Co., New Jersey. The tree is productive^ 
 but not quite equal in productiveness to that extraordinary 
 variety. 
 
 50. *HEATH. 
 
 Kenrick's Heath. 
 This noble variety was received from the late Gen. Heath, 
 of Roxbury, of revolutionary memory ; hence its name. 
 The tree is very vigorous, and extraordinarily productive, 
 and is probably a native. The fruit is very large, oblong, 
 and beautiful ; specimens have frequently been seen weigh- 
 ing half a pound ; pale yellowish green in the shade, but 
 beautiful deep crimson or violet next the sun ; unequally 
 divided by a slight suture, which terminates in a point; the 
 flesh is melting, juicy, rich, vinous, agreeably acid, and 
 good. A capital fruit. Middle of September. 
 
 51. *LATE ROBINSON CRUSOE. 
 
 Large, round ; white in the shade, pale red next the sun ; 
 very juicy and delicious. The tree bears very extfaordi* 
 nary crops, ripening the 1st of October. This most ex- 
 cellent fruit I received of Colonel Carr. It was raised by 
 Dr. Coxe, of Philadelphia, from stones brought by Lieu- 
 tenant Coxe, of the United States navy, from the Island of 
 Juan Fernandez, in the Pacific Ocean ; hence its name. 
 
 52. MORRISANIA POUND. 
 
 Hoffman's. 
 The fruit is very large, round ; pale green in the shade, 
 red next the sun ; very juicy and delicious; ripening late, 
 about the middle of October. Mr. Floy states that this 
 variety was received of Gouverneur Morris, of Morrisania, 
 ftear New York ; but it was originated by Martin Hoffman, 
 Esq. [Leaves G. Flowers S.] 
 
PEACHES. — 'CLASS 1. 193 
 
 53. *SAINT GEORGE, or SMOCK FREE. 
 
 Very large, of quality first-rate; some having measured 
 twelve inches round ; form oblong ; dark red next the sun, 
 pale yellow in the shade ; juice abundant, fine-flavored, a 
 little acid. One of the very best of all very late peaches; 
 so esteemed where known. New, and lately originated by 
 Mr. Smock, at Middletown, Monmouth Co., N. J., whence 
 it was received here in 1840. It ripens at that place from 
 the last of September to the middle of October, and will 
 ripen, usually, from the 10th to the 20th of October here. 
 
 54. CHINA FLAT PEACH. Hort. Trans. BraddicL 
 
 Java Fkack. 
 A most singular and curious peach, which is said to be 
 much cultivated and esteemed in China. The diameter 
 from the eye to the ^talk is less than three quarters of 
 an inch, and consists wholly of the stone and a skin which 
 covers it. The thickness of its sides is one inch and an 
 eighth, while its transverse diameter is two inches and a 
 half. The skin is pale yellow, mottled with red next the 
 sun, and covered with fine down ; the flesh pale yellow, a 
 beautifui radiated circle of fine red surrounding the stone, 
 vvliich is flatly compressed, small, rough, and irregular. 
 The fruit is melting and good, being sweet and juicy, with 
 a little Noyeau flavor and bitter aroma. In 1840, this 
 curious variety was here received by a renewed importa- 
 tion from Europe, and a first-rate source. [Leaves R. 
 Flowers L.] 
 
 55. ISPAHAN. N. Dulu PI. xxiv. 
 Pecher d'Isfahan. lb. 
 
 This singular tree was discovered in 1799, by Brugniere 
 and Olivier, at Ispahan, the capital of Persia, in the vast 
 Royal Gardens, where were concentrated most of the fruits 
 of Asia. The branches are very slender and numerous, 
 the leaves very narrow, finely serrated, of a delicate green 
 color, and unlike those of any other variety known. The 
 fruit is nearly spherical : the skin of a whitish green, 
 slightly downy ; flesh greenish white, melting, and sepa- 
 rates from the stone ; juice abundant and delicious. 
 
 56. YELLOW ADMIRABLE, or APRICOT PEACH 
 
 Bon Jard. 1828, p. 293. 
 Abricotee, Admirable Jaune, Peche d'Orange. 
 Grosse JaliNE, Peche de Burai, Sandalie Hermaphrodite. 
 The leaves have reniform glands ; flowers large ; the 
 17 
 
194 NEW AMERICAN ORCHARDIST. 
 
 fruit is very large, yellow while immature, but at maturity 
 a little laved with red next the sun ; the flesh firm, yellow, 
 with a little of the flavor of the apricot. Very late and fine. 
 
 57. CARDINALE. N. Duhamel 
 
 Cardinale de Furstenberg. According to Thompson. 
 The fruit is of medium size, flattened at its summit; the 
 skin dull gray violet, very downy; flesh marbled with vio- 
 let red, but slightly tinged with yellow next the stone 
 Good, but only in warm climates, and in Italy excellent. 
 Fine to preserve. Very late. [Leaves S. Flowers L. p.] 
 59. *TETON DE VENUS. 
 
 RoVALE. 
 
 The tree is of remarkably vigorous growth, and very 
 productive. The fruit large, bright red, darkly marbled 
 next the sun, pale yellowish green in the shade ; of globu- 
 lar form, a little lengthened; encircled by a broad, deep 
 suture, terminating in a large, obtuse point at its summit; 
 the flesh melting, of a greenish yellow, but at the stone it 
 is red ; of a sweet and excellent flavor. It ripens early 
 in October. [Leaves . Flowers . .] 
 
 86. ^GRANT'S LARGE YELLOW. 
 
 Very large, round ; of a red color next the sun, fine yel- 
 low in the shade. Late, and very fine. A new fruit, which 
 originated in the garden of Mr. Grant, in Pine Street, Phil- 
 adelphia. Received in 1840. [Leaves . Flowers . .] 
 
 87. *LA GRANGE. 
 
 Very large and beautiful ; round ; pale red next the sun, 
 white or pale in the shade ; of excellent flavor ; it ripens 
 late in September. A new and premium fruit. It origi- 
 nated in Burlington, N. J. [Leaves . Flowers . .] 
 
 88. *POOLE'S LARGE YELLOW. 
 
 New, very large, of a round form ; red next the sun, 
 yellow in the shade ; beautiful and delicious for a peach so 
 late, ripening the last of September. A premium fruit; its 
 origin near Philadelphia; brought from thence in 1840. 
 [Leaves . Flowers . .] 
 6. *TICE'S LATE RED AND YELLOW. 
 
 New, very large, and splendid ; of a deep red next the 
 sun ; yellow in the shade ; flesh yellow, juice abundant, 
 sweet, delicious, flavor unsurpassed. It ripens late, or last 
 of September ; was originated by Mr. James Tice, of Mid- 
 dletovvn, New Jersey ; brought from thence in 1840. The 
 tree moderately productive. [Leaves . Flowers . .] 
 
PEACHES. CLASS U. 195 
 
 €L.A§§ II. 
 
 CLINGSTONES OR PAVIES, OR THOSE PEACHES 
 WHOSE FLESH ADHERES TO THE STONE. 
 
 This class of peaches is preferred to all others, by the 
 inhabitants of warm climates, 
 
 60. EARLY NEWINGTON. Coxe. 
 
 A beautiful fruit, of medium size, and globular form; of 
 a white color in the shade, but red next the sun ; the flesh 
 juicy, rich, and high-flavored ; the stone is small. Last 
 of July. [Leaves R. Flowers L.] 
 
 61. ^CATHERINE. R. 31. Esq. Pom. Mag. 
 Oldmixon Clingstone. 
 
 Fruit large, round, variable ; color a beautiful red next 
 the sun, marbled and dashed with darker shades ; pale yel- 
 low in the shade ; flesh very white, tinged with yellow, but 
 firm, of a deep crimson next the stone ; juice abundant, 
 and of a very rich and sweet flavor ; stone middle-sized, 
 roundish oval, very slightly pointed. It ripens with us 
 in September. Mr. Manning has stated that neither this, 
 the Old Newington, nor the Oldmixon Clingstone, can 
 be distinguished from each other by their external appear- 
 ance, and are all first-rate fruits. [Leaves R. Flowers S.] 
 92. LEOPOLD C. 
 
 New ; very large ; round ; pale red next the sun, yellow 
 in the shade ; flesh yellow, firm, juicy, delicious. Re* 
 ceived of Richard Reynolds, Esq., of Smithfield, Va., where 
 it originated, and thus described. There ripe in August. 
 
 63. *LAFAYETTE CLINGSTONE. 
 
 A very beautiful fruit, of a fine yellow color in the shade ; 
 bright red next the sun ; juicy, and of excellent flavor. 
 The tree is a most productive and excellent variety. August. 
 Sometimes called Meiggs's Lafayette. 
 
 64. *LEMON CLINGSTONE. 
 
 Pine-Apple, or Kennedy's Lemon. 
 The fruit is rather large, oblong, and pointed; of a deep 
 yellow color in the shade, but of a dark fine red next the 
 sun ; the flesh is yellow, rich, vinous, a little acid ; it is 
 stained with red next the stone. September. [Leaves R. 
 Flowers S.] 
 
196 NEW AMERICAN ORCHARDIST. 
 
 93. BAYNE'S NEW HEATH C. Dr. Bayne. 
 
 A new variety, received of Dr. Bayne, of Alexandria, 
 D. C. More beautiful and superior to the Heath C, and 
 ripe at the same late time. Syn. '^Bayne's Imp. Heaths 
 
 94. *BULLARD'S CLINGSTONE. 
 
 Very large, round; red next the sun, pale in the shade; 
 flesh very juicy and very fine. First of Sept. Received 
 of Mr. BuUard, of Framingham. Its origin unknown. 
 
 66. *RODMAN'S RED. C. 
 
 Large, round, and very beautiful ; pale in the shade, 
 fine red next the sun; juicy, vinous, very delicious. The 
 tree is a great and constant bearer. A very popular fruit at 
 Philadelphia. September. 
 
 67. ^SPANISH. C. 
 
 A large, round fruit, of a pale color in the shade, red next 
 the sun, and very beautiful ; very juicy, sweet, vinous, and 
 excellent. The tree bears moderately. Early in October. 
 
 68. ^WASHINGTON CLINGSTONE. 
 
 A large fruit; its color inclining to white, but next the 
 sun a fine blush; of globular from; flesh melting, juicy, 
 sweet, and excellent. A superior fruit, ripening in Sep- 
 tember. [Leaves R. Flowers S.] 
 
 69. PAVIE JAUNE. N. Duh. PI. ccclxxxix. 
 
 Persica Newtonii. lb. 
 
 Favie Alberge, Perseque Jaune. Bon Jard. 
 
 Yellow Perseque. 
 The petioles have reniform glands ; the fruit is very 
 beautiful, very large, round, a little flattened at its summit, 
 and marked with a groove; its diameter thirty-three lines; 
 the skin is downy, yellow in the shade, of a very deep red 
 next the sun ; the flesh yellow, firm, not fibrous, and red or 
 of a blood color next the stone ; the juice abundant, sweet, 
 and vinous. The stone is oval, obtuse, and of middling 
 size. Ripe 12th September, at Paris. Excellent in warm 
 summers. [Leaves R.] 
 
 70. PAVIE ADMIRABLE. Bon Jard. 
 Incomparable of the English and Lindley. 
 
 The fruit is large, roundish, swollen on one side ; skm 
 pale yellow, but pale red shaded with light scarlet or deep 
 crimson next the sun ; the flesh pale yellow, but red at the 
 stone ; juice sugary, and well-flavored ; stone roundish, and 
 almost smooth. It ripens at the time of the Catherine. 
 [Leaves R. Flowers S. P.] 
 
PEACHES. — ►CLASS II. 197 
 
 95. WHITEHEAD'S RED HEATH C. Reynolds. 
 New ; very large ; of a deep red color ; more beau- 
 tiful and superior to the Heath Clingstone, and ripening 
 at the same late time. Received of Richard Reynolds, 
 Esq., Smithfield, Va. Rather late for New England. 
 
 72. PAVIE MAGDELEINE. J5o;z /«r<i. p. 294, 296. 
 Pavie Blanc. 
 
 The tree is vigorous ; the fruit is large and downy ; white 
 in the shade, and ai)eautiful red next the sun; the flesh 
 white, fine, melting, and of an agreeable musky flavor. 
 This fruit will ripen about the last of September. [Leaves 
 S. Flowers L. P.] 
 
 73. MONSTROUS POMPONNE. Bon Jard. p. 297. 
 
 Pavie de Pomponne, Gros Melecoton, ^ 
 Gros Perseque Rouge, > of the French. 
 
 Pavie Monstreux, Pavie Cornu, ) 
 
 The fruit is the largest of all peaches, and often termi- 
 nates in a point at its summit. It is downy ; of a waxen white 
 color in the shade, of a very lively and deep red next the 
 sun ; the flesh is firm, and excellent cooked. It requires a 
 warm exposition, and ripens, in favorable seasons, the end 
 of October at Paris. This fruit will ripen earlier with us. 
 [Leaves R. Flowers L.] 
 
 74. BLOOD PEACH. 
 
 Large, oblong; downy; of a very dark violet or crim- 
 son color ; flesh dark crimson or blood red to the stone; 
 flavor ordinary, but highly valuable and beautiful for 
 preserving, and by many deemed even preferable to the 
 quince. The tree is very productive. 
 
 75. *HYSLOP'S CLINGSTONE. 
 
 The trees of this variety are vigorous and productive. 
 The fruit is large, rather oblong; of a white color in the 
 shade, changing to fine deep red next the sun ; the flesh 
 melting, very juicy, sweet, vinous, and excellent. This 
 variety ripens in October, and may be preserved till late in 
 November, and is the latest variety which will generally 
 answer in Massachusetts. 
 
 76. *WILLIAMSON'S. C. 
 
 The tree is very extraordinary productive. The fruit is 
 oblong, of good size, and terminated by a point; very white 
 17* 
 
198 NEW AMERICAN ORCHARDIST. 
 
 in the shade, but red next the sun ; very juicy and fine- 
 flavored. Middle of October. 
 
 77. SMOCK CLINGSTONE. 
 
 Very large, oblong; yellow in the shade, dark red next 
 the sun ; flesh juicy, rich, a little acid ; one of the best 
 of all the very late Clingstones, and so deemed at Mid- 
 dletown, New Jersey, where it originated, and from 
 whence I procured the fruit. Raised by Mr. Smock, of 
 that place. In some unfavorable seasons, this excellent 
 fruit may not fully mature in the latitude of Boston, ex- 
 cept only in warm situations. New and very productive. 
 
 78. HEATH CLINGSTONE. 
 
 The fruit is very large, rather oblong, terminated by a 
 point at its summit; of a cream color, with an occasional 
 blush next the sun ; the flesh is tender, melting, extremely 
 juicy, and rich. It ripens late, too late for the climate of 
 New England, except in very favorable seasons. Mr. Coxe 
 informs us that this fruit was raised from a stone brought 
 from the Mediterranean, by Mr. Daniel Heath, and in his 
 estimation is superior to all other peaches known ; the stone 
 generally opens, and the fruit, if not too ripe, is one of the 
 most admired preserved in sugar ; that it ripens in Octo- 
 ber, and keeps till December. [Leaves R, Flowers S.] 
 
 €IiA!§g III. 
 ORNAMENTAL VARIETIES. 
 
 79. DOUBLE FLOWERING PEACH. 
 
 From China. The leaves have reniform glands ; flowers 
 very large and double, of a deep red color, and extremely 
 beautiful. Sometimes, but very rarely, the blossoms are 
 semi-double, and produce fruit, which is good. 
 
 81. AMYGDALUS MACROCARP.'E. 
 
 The tree an almond; leaves handsome, white and downy 
 beneath ; blossoms pale blush ; cup-formed, single, very 
 large, and beautiful. Tree of remarkable appearance. 
 
 82. AMYGDALUS ORIENTALIS. 
 
PEACHES. CLASS IV. 199 
 
 CliASJS IV. 
 
 ADDITIONAL LIST OF PEACHES. 
 
 Some of the following peaches are new. They are 
 mostly native fruits, a small portion of them only being 
 of foreign origin. All of them are undoubtedly good, and 
 many of them are excellent. Part of them will prove very 
 productive, and all that could possibly be desired in this 
 respect ; but doubts exist in relation to the productiveness 
 of some portion of them. 
 
 Astor's Seedling. Large; round; yellow and red; de- 
 licious. September. 
 Belle Chevereuse. Large ; red ; vinous ; excellent. 
 
 August. 
 Bennett's Rareripe. Large ; red and white ; hand- 
 some; productive. Early. 
 *Bergen's Yellow. Yellow ; fine. September. Extra 
 BouRDiNE. Large ; round ; red ; sweet ; vinous. Sept. 
 Brandy Peach. Beautiful ; medium size ; round ; deep 
 
 red; flesh crimson; good. August. 
 Brodie's C. Beautiful ; large ; round ; red ; juicy ; fine ; 
 moderately productive. September. 
 
 Clinton. Fine and handsome. September. 
 
 Congress C. Large ; red ; juicy ; fine ; mod. bearer. Sept, 
 
 De Tondensis. Large; fine; first quality; red and 
 white ; moderately productive.. September. 
 
 Dix Peach. Large; productive; first-rate. 
 
 Double Swalsh. Medium size ; ovate ; red ; fine- 
 flavored ; tolerably productive. 
 
 Eagle's Red. Beautiful ; large ; red ; fine. Sept. 
 Early MigxNonne. A small variety of the Grosse Mig^ 
 nonnc. August. 
 
 Early York. Large; excellent; mod. bearer. August. 
 English Chancellor. Large ; oblong ; red ; rich ; 
 vinous. 
 
 Oilman's Early. Ripe soon after Nutmeg; new; pro- 
 ductive; good, August. 
 
200 NEW AMERICAN ORCHARDIST. 
 
 Golden Purple C. Medium size ; beautiful ; round , 
 yellow, dark crimson ; sweet ; very productive. August. 
 
 Jose Sweet. A fine firuit. 
 Lady Anne Steward. Handsome and fine. 
 Late Chevereuse. Oblong ; medium size ; red ; good. 
 September. 
 
 Late Purple. Medium size; round; deep red; ex- 
 cellent. September. 
 
 Magdeleine de Bolwiller. Medium size; red; ex- 
 cellent. August. 
 Mammoth C Large; red; juicy; fine. September. 
 Mifflin's Pennsylvania. Large ; fine ; fi"om Penn. 
 
 Mignonne Frizee. a variety of the Grosse Mignonne; 
 singular. August. 
 
 Moore's Rareripe. Large; round; excellent; produc- 
 tive. September. 
 
 Murray's Malacatune. Large and fine. 
 
 Petite Mignonne. Small ; round ; yellow and red ; 
 productive; excellent. 1st of August. 
 
 Pinckney's C. Very large; red; excellent; late. Oct. 
 
 *Bullard's Clingstone. Very large; seems allied to 
 Rodman's C. ; like that, very productive, superior. Sept. 
 
 Prince's Red Rareripe. Beautiful ; round ; red ; first- 
 rate ; moderately productive. September. 
 
 Prince's Paragon. Large ; beautiful ; new. September. 
 
 St. Michael. New ; from France. 
 
 Spring Grove. Medium size; round; red; fine; very 
 early. August. 
 
 Strawberry. Beautiful; deep red ; medium size; f^sh 
 crimson ; good. August. 
 
 Sweetwater. Medium size; white; good. August. 
 
 *Bullard's Seedling. New, very large, round, pale 
 yellow, red next the sun, very delicious. Middle of Sept. 
 
 Van Zandts. Large; red and white; excellent; mod- 
 erately productive. September. 
 
 ViNEusE DE Fromentin. Large; oblong; red and 
 white; excellent; moderately productive. 1st of Sept. 
 
PEACHES. — CULTIVATION. 201 
 
 Ward's Late Free. Large and fine ; highly esteemed 
 
 in Pennsylvania. October. 
 Weld's Free. Large ; round ; excellent. September. 
 White Magdalen. Large ; white and red ; musky ; 
 
 good. August. 
 
 CULTIVATION. 
 
 The peach tree is usually raised by planting the stones 
 'n autumn. Some, however, preserve them in soil exposed 
 to the frosts of winter. In spring they are cracked, and 
 either sown in beds or planted in the nursery, in rows four 
 feet asunder, and about a foot distant in the row. In the 
 same year or the year following, they are inoculated. The 
 peach tree is usually inoculated on the peach stock. They 
 are, however, sometimes propagated on the almond ; some- 
 times on the plum stock. Mozard, according to Loudon, 
 *' prefers plum stocks, w^here the soil is strong and black ; " 
 and Dubreuil recommends a plum stock for a clayey soil, 
 and the almond stock for such as are light and sandy. 
 The same opinion is held by the Montreuil cultivators. 
 At Montreuil, we understand, the plum stock is not used, 
 because the soil is dry. Use only the peach stock or al- 
 mond on such soils. 
 
 Peaches thrive best near the banks of rivers, and espe- 
 cially those of brackish water. The curculiones are stated 
 to avoid a moist atmosphere and salt air on the borders of 
 rivers or the sea. 
 
 Soil, Distance. The most suitable soil for the peach 
 tree is a rich, sandy loam; a light soil answers well. The 
 soil of Montreuil, as above stated, is dry. The peach tree 
 will not flourish on a cold, stiff, wet soil. On such a soil 
 they may grow vigorously, but they produce but little fruit, 
 and that of ordinary quality. Some assert that they are 
 more uniformly productive on the north side of hills, as it 
 prevents their too early advancement before the vernal 
 frosts are past. Ten or twelve feet asunder is deemed a 
 good distance for the peach tree, in the colder latitudes; 
 but in warmer climes, a greater distance is required. 
 
202 NEW AMERICAN ORCHARDIST. ' 
 
 Maladies. The maladies to which the peach tree is 
 subject are, 
 
 1st. The Cnrculio. For the remedies for this, see In- 
 sects, in the former part of this work. 
 
 2d. The iDorm which feeds on the sap-wood beneath 
 the bark, principally near the surface of the earth. 
 
 The worm is produced by a fly which, from the middle 
 of June to the first of August, deposits its eggs on the 
 bark of the tree, generally at its root, where the bark is 
 tender. These are soon hatched, and the worm shortly 
 penetrates beneath the bark, where it commences its work 
 of destruction, devouring the sap-wood often around the 
 whole circumference of the tree, causing the gum to exude, 
 and often death. 
 
 Much has been written and said of this insect ; yet the 
 prevention is very easy, provided there is a necessity for 
 it, which is not the case in all soils and situations. It 
 seems with us only an occasional evil, and the remedies 
 are seldom required. Whenever serious suspicions arise, 
 let every tree be carefully searched at the surface of the 
 earth, and the worm destroyed by probing with a pen- 
 knife or pointed wire. About the beginning of June, form 
 around the trunk of the tree a small conical mound, to the 
 height of eight inches or a foot above the natural surface 
 of the earth. Unleached ashes, which might be preserved 
 for this purpose, are, without doubt, the best and most 
 useful substance, and each tree will require about a peck. 
 Charcoal, broken small, has been recommended; also cin- 
 ders from the blacksmith's forge, to be placed around the 
 trunk for protection. But any thing else, even a small, 
 conical mound of soil, is found to answer. The design of 
 this is, to protect that portion of the tree where the bark 
 is most tender. Let this mound be levelled in October, and 
 the bark will harden again beneath where it was placed. 
 I am inclined to believe the potash wash, before described, 
 would answer every purpose, as it does with the apple tree, 
 if applied at the suitable time, also the wash recommended 
 by Mr. Lindley. I have already stated, in Section Xlt. of 
 the former part of this work, that in those soils thus in- 
 fested, refuse tobacco has been applied around the trunk 
 of the tree and at its foot, the effluvium of which has been 
 found effectual in preventing the attacks of the grub. 
 Poudrette has also been applied around the trunk, the am- 
 
PEACHES. CULTIVATION. 203 
 
 monia or odor of which has proved an effectual protection. 
 Also coal tar. A gentleman of Nantucket has tried it on 
 the plank of his ships which sail to the Pacific, to preserve 
 them from the attacks of the sea-worm. The odor it ex- 
 hales is powerful and lasting. 
 
 Another cheap, easy, and effectual mode is practised by 
 Mr. Vose, of Dorchester. About the last of May, the soil 
 is removed to the depth of two inches round the trunk ; a 
 composition of clay, ashes, &c,, is applied with a brush, 
 and over this stiff brown paper is wrapped around the tree 
 to the height of a foot, and the earth replaced. Sharp 
 sand placed around the trunk of the tree, in a small, conical 
 mound, has, it is stated, been found an effectual protection, 
 from experiments made in Pennsylvania. And from ex- 
 periments made in the state of New York by Mr. Van Rens- 
 selaer, it appears that powdered charcoal placed around 
 the trunk to the depth of two inches, is a protection. But 
 the scoria from the blacksmith's forge would probably 
 prove at least as effectual. Lastly, lime mortar, mixed with 
 sulphur, is found good. And common lime mortar alone, 
 applied round the tree, has been found effectual. With us 
 no remedy is generally needed. 
 
 3d. But there is another malady, which I believe is 
 unknown in New England, or at least I have never seen 
 or heard of such a disease with us. It is by some called 
 the yellows ; and, according to Mr. Coxe, " the malady 
 which destroys much the largest portion of the trees, has 
 hitherto baffled every effort to subdue it ; neither the 
 source nor the precise character of the disease appears to 
 be perfectly understood." The trees are further stated to 
 languish, the leaves turn yellow, and they perish shortly. 
 The disease is contagious, soon spreading through the 
 whole orchard ; and if trees are brought from a sound 
 nursery, and planted on the same land, they usually perish 
 during the first season. And the infected soil cannot be 
 again occupied as a peach orchard, until some years of 
 intermediate cultivation. The only remedy I have heard 
 of for the destruction of this disease, is to destroy at once 
 the infectious trees, before the disease is communicated to 
 the whole orchard; which, according to Mr. Prince, of the 
 Linnajan Botanic Garden, as stated in Thaclicr's Orchard- 
 ist, is at the time the trees blossom in spring. 
 
 4th. The blossoms of the peach, and sometimes the tree 
 itself, are liable to be cut off by winter, or by spring frosts, 
 
204 NEW AMERICAN ORCHARDIST. 
 
 which occur after the sap has arisen ; the danger in this 
 case being caused by the occurrence of unusually warm 
 weather, either during an open winter, or during the 
 progress of a very early spring, which causes the tree to 
 advance prematurely. Those trees being more especially 
 exposed which are in warm and sunny expositions, while 
 those trees which are situated on the north sides of hills, 
 the most exposed to cold winds, and on the north sides of 
 fences and of buildings, almost invariably escape. I have 
 stated elsewhere, that in Switzerland a mound of earth is 
 sometimes placed over the roots of plants in autumn, as a 
 protection from winter frosts, to be removed in spring. 
 Completely to protect the tree, and to insure a crop of fruit 
 in all situations and seasons, let the whole surface of the 
 earth beneath the tree, be covered to the depth of eight or 
 ten inches, either with leaves, or coarse, strawy manure, or 
 with coarse hay, in January and February, and when hard 
 frozen. This will preserve the ground in a frozen state, 
 and effectually retard the advancement of the tree till the 
 danger is past, and to a late period in spring. 
 
 Pruning, &c. In our climate the peach is almost uni- 
 versally cultivated as a standard. They are rarely pruned 
 at all. In New Jersey and Delaware, also, the best culti- 
 vators prefer to leave the peach trees unpruned, even while 
 standing in the nursery, that they may spread wide ; and 
 some there are who prefer close planting. There they are 
 sometimes renovated by heading down, after they have 
 borne two crops, for the production of new and more fruit- 
 ful wood. This operation should be performed in spring. 
 Trees are very rarely to be seen trained to walls, except oc- 
 casionally in the gardens of the opulent. 
 
 The most extensive peach orchard which has come to 
 my knowledge, is that belonging to Messrs. Isaac Reeve 
 and Jacob Ridgeway, of Philadelphia. It is situated forty- 
 five miles below the city, on the River Delaware, at Dela- 
 ware city, and contains 200 acres of trees, in different 
 stages of growth. In 1839, they gathered from this 
 orchard 18,000 bushels of first-rate fruit, from 170 acres 
 of trees, whereof only 50 acres were then in full bearing. 
 When the fruit has attained the size of a small musket 
 ball, it is thinned. One of those gentlemen informed me, 
 that of that size, they had gathered, in that year, 700 
 bushels, by measure, of the immature fruit. By this judi- 
 cious management, while the amount of fruit was but little 
 
V-- 
 
 PEACHES, CULTIVATION. 205 
 
 diminished, either in weight or measure, its size and 
 beauty were greatly improved^ so that their fruit was the 
 handsomest in the Philadelphia market ; and during the 
 best of the season, much of it was sold at from ^4.50 to 
 $6 the basket, of three pecks in measure. Their trees are 
 usually transplanted when but of a single year's growth 
 from the bud; they usually produce a full crop of fruit in 
 the fourth year after being transplanted, and from some 
 of their trees two bushels have been gathered in a pingle 
 year. They prefer a dry soil, light and friable, on a foun- 
 dation of clay, or gravelly clay, a good, but not a very rich 
 soil. Like all other good cultivators, the whole land is 
 always kept in cultivation. For the first two or three years, 
 corn is raised in the orchard, but afterwards the trees are 
 permitted to occupy the whole ground, nothing being suf- 
 fered to grow beneath their shade, as this would rob the 
 fruit of Its nourishment. In Delaware, where the climate 
 is warm and the soil good, twenty feet asunder is the suit- 
 able distance recommended for the tree ; while on the 
 eastern or Atlantic side of New Jersey, sixteen or seven- 
 teen feet asunder is deemed sufficient by some of their 
 most experienced cultivators, on good soils ; while farther 
 north, or on poorer soils, a less distance will suffice. 
 
 To render peach trees very productive, it has been rec- 
 ommended to shorten the new, young wood in July, by 
 cutting in a few inches; and the shoots proceeding from 
 these are to be shortened again during the course of the 
 summer. This mode is favorable to the production of 
 fruit buds, and the trees will produce more abundant crops 
 the following year. This pruning or shortening may be 
 most profitably performed with very large shears, with long 
 handles, such as are used for clipping hedges; and I am 
 persuaded that, with such an instrument, a man might 
 prune a great many trees in a day. [See Introduction, 
 Section VIII. Subs. 4th.] Mr. Knight, however, recom- 
 mends to bend downwards the young and luxuriant shoots, 
 instead of clipping: they thus produce the finest possible 
 bearing wood for the second year. This last is the pref- 
 erable mode. [See Introduction, Section VIII. Subs. 3.] 
 
 With respect to trees trained to walls, Jean Pierre Sa- 
 vard, at Montreuil, according to Loudon, varies the posi- 
 tion of the branches every year, by elevating to a greater 
 angle the weak, depressing the strong, cutting out old, 
 18 
 
206 NEW AMERICAN ORCHARDIST. 
 
 naked, or useless shoots; thus presenting at all times a 
 well-balanced tree. 
 
 The inference is, that these weakly shoots, by being thus 
 elevated, grow stronger ; and the branches, by being annu- 
 ally bent in alternate years, become more fruitful on the 
 principles before explained. Girdling increases the size, 
 and hastens the maturity of the fruit ; it should be per- 
 formed as soon as the tree comes into leaf Its effects, 
 though surprising, are ultimately ruinous to the branch on 
 which the operation is performed ; yet it may be sometimes 
 advantageously performed on alternate branches of the 
 same tree in alternate years. And there are, I believe, 
 certain cases, where a single crop of very early fruit will 
 very far exceed the value of the tree. 
 
 M. Noisette, according to Mr. Neill, against one piece 
 of low wall, places his peach trees, five feet asunder, and 
 trains them all obliquely, and in one direction, at an 
 angle of 45"". The growth of wood being thus restrained, 
 the fruitfulness is promoted, and the tree falls suddenly 
 into bearing, and bears abundantly. 
 
 NEC TA R I NE . — (Amygdahs Nectarina.) 
 
 The nectarine has been assigned to Persia ; it only 
 differs from the peach in possessing a very smooth and 
 glossy skin, and a pulp of a finer consistence. The French 
 consider the nectarine (Peche Esse) as one and the same 
 fruit as the peach. It is esteemed, however, by some, more 
 wholesome and delicious. According to some authorities, 
 its name is derived from nectar, which was supposed to be 
 the favorite liquor which inspired the heathen gods. 
 
 CL.ASS I. 
 
 FREESTONE NECTARINES. 
 
 1. AROMATIC. Lindley. 
 
 A middle-sized fruit, inclining to globular; deep red or 
 blackish brown next the sun ; the flesh pale straw, but red 
 
NECTARINES. CLASS I. 207 
 
 at the stone ; juice of a rich, vinous flavor. [Leaves R. 
 Flowers S.] 
 
 2. *EARLY VIOLET. Pom. 3Iag. Bon Jard. 1828. 
 VioLETTE Hative, Petit Violette Hative, of the French. 
 Violet, Lord Selby's Elruge, of the English 
 
 The tree is productive; its size generally medium; 
 pale yellowish green, but dark purplish red next the sun; 
 flesh whitish yellow, but red next the stone, melting, 
 juicy, rich, sweet, vinous, and excellent. August. 
 [Leaves R. Flowers S.] 
 
 3. *ELRUGE. 
 
 One of the very best of nectarines; large, roundish 
 oval, deep violet or blood color next the sun ; flesh whitish, 
 melting, very juicy, rich, and very high-flavored. August. 
 [Leaves R.] 
 
 4. FAIRCHILD'S EARLY. Lindley. Forsyth. 
 The fruit is very early, and very small ; globular; yellow 
 
 in the shade, deep scarlet next the sun ; the flesh yellow, 
 not juicy, but well-flavored. [Leaves R. Flowers L.] 
 
 5. JAUNE LISSE, or ROUSSANNE. Bon Jard 
 Smooth Yellow. 
 
 A small fruit; skin smooth, yellow, a little washed with 
 red next the sun. Its flavor that of the apricot. It ripens 
 very late at ..Paris, where it requires a warm exposition. 
 [Leaves R. Flowers L.] 
 
 6. *LEWIS'S NECTARINE. 
 
 A fine new variety, raised from the stone of a peach by 
 Mr. Lewis, of Boston. A beautiful fruit, of middle size, 
 heart-shaped ; bright yellow, but intense red mottled next 
 the sun ; flesh of a fine orange color, firm, sweet ; flavor 
 very pleasant and peculiar. 
 
 7. ^PERKINS'S SEEDLING. 
 
 A seedling raised by S. G. Perkins, Esq., from the 
 Lewis's Nectarine. A very large, beautiful, fine fruit, 
 globular, bright yellow, of a dark purple crimson next 
 the sun. 
 
 8. *PITMASTON ORANGE NECTARINE. Lond. 
 
 Hort. Trans. 
 A new and beautiful fruit, of good size, globular, or heart- 
 shaped, pointed ; of a fine yellow color, but dark crimson 
 or purple next the sun ; flesh golden yellow, but red next 
 the stone ; melting, juicy, saccharine, high-flavored. 
 
208 NEW AMERICAN ORCHARDIST. 
 
 9. *SCARLET. For. Lindley. 
 
 A middle-sized fruit, rather ovate, of a fine deep scarlet 
 next the sun ; the flesh greenish white, but red at the stone ; 
 saccharine and well-flavored. [Leaves R. Flowers S.] 
 
 10. TEMPLE'S. For. Lindley, 
 
 A fruit below medium size, rather oblong ; of a pale r©d 
 color next the sun ; the flesh white ; it shrivels at matu- 
 rity ; very juicy, rich, and of fine flavor, [Leaves R. Flow- 
 ers S.] 
 
 11. *WHITE OR FLANDERS NECTARINE. Po?u, 
 Mag. Hooker. Lind. 
 
 Nev/ White, Emmerson's New White. Lind. P. Mag. 
 A middle-sized, roundish, very pale fruit, slightly tinged 
 with red next the sun ; flesh tender and juicy, with a fine 
 vinous flavor. [Leaves R. Flowers L.] 
 
 €IiA88 II. 
 CLINGSTONES, OR PA VIES. 
 
 12. VIOLETTE CERISE. N. DuL Bon Sard. 
 The flowers are small and delicate. A very small fruit, 
 
 the size of a Green Gage plum ; very beautiful, of a fine 
 cherry red next the sun ; good, but not high-flavored. 
 [Leaves R. Flowers S.] 
 
 13. *GOLDEN. For. Lindley. 
 
 Rather large, globular, ovate, orange in the shade, bright 
 scarlet, marked with deep red, next the sun ; flesh firm, 
 yellow, pale red at the stone, and of good flavor. [Leaves 
 R. Flowers S.] 
 
 14. GROSSE VIOLETTE. Bon Jard. p. 298. 
 
 ViOLETTE DE CoURSON, BrUGNON GrOSSE ViOLETTE, /&. 
 
 The fruit rather larger and its flavor less vinous than the 
 Violette Hative, [Early Violet.) Its skin is more marbled, 
 and washed with violet red. Its maturity is also later ; or 
 the 15th September. [Leaves R. Flowers S.] 
 
 15. ITALIAN. Lindley. Forsyth. 
 Brugnon. For. 
 
 A large, globular, pale yellow fruit, marked with dark 
 
NECTARINES. ->- CLASS II. 209 
 
 red next the sun ; of a firm yellow flesh, red at the stone, 
 juicy, rich, and good. It may ripen here in August. 
 [Leaves R. Flowers S.] 
 
 J 6. RED ROMAN. Lindley, For. 
 
 A very large, globular fruit, dark red or purple next the 
 sun, yellowish in the shade ; flesh yellowish, but red next 
 the stone ; juicy, saccharine, and vinous. Early in Sep- 
 tember. [Leaves R. Flowers L.] 
 
 17. SCARLET NEWINGTON. Lind. For. 
 Newington, Late Newington. 
 
 The fruit is rather large, globular, fine yellow, but 
 bright red marbled next the sun ; of a firm pale yellow 
 flesh, but red at the stone ; juicy, rich, sweet, vinous, and 
 excellent. Early in September. [Leaves S. Flowers L.] 
 
 18. TAWNY NEWINGTON. L'mdleij. 
 
 Pretty large, somewhat ovate; tawny-colored, marbled 
 with dull red or orange next the sun; flesh pale yellow, 
 but red at the stone ; very juicy, sugary, and of a most 
 delicious flavor. Ripening early in August. [Leaves S. 
 Flowers L.] 
 
 19. VERMASH. Hooker. Pom. Loud. PI. xxix. 
 Not the Verrnash or Peterborough of Mr. Forsyth. The 
 
 tree is very fertile ; a small, roundish fruit ; skin very 
 smooth, intense red next the sun ; flesh white, but red at 
 the stone, of a high, delicate flavor, melting, juicy, sweet, 
 relieved by an agreeable acid. Esteemed by Mr. Padley 
 one of the best known. It succeeds the Early Violet. 
 [Flowers L.] 
 
 20. VIOLET MUSK. Bon Jard. 
 
 Brugnon Violet Musquee, Brugnon Musque, lb. 
 Red Roman of Forsyth. 
 
 The fruit is as large as the Grosse Violette, but brighter 
 and of a more lively red next the sun ; the skin very 
 smooth, amber color in the shade ; the flesh yellow, but red 
 at the stone ; saccharine, vinous, musky. September. 
 [Leaves R. Flowers L.] 
 
 CULTIVATION. 
 
 The nectarine, owing to the smoothness of its skin, is, 
 like the plum, extremely liable to the destructive attacks of 
 
 18* 
 
SIO NEW AMERICAN ORCttARDlST. 
 
 the curculio. For the preventives, see CuRCtLio, in the 
 former part of this work. The soil, cultivation, uses, &c.) 
 are the same as the peach. They are usually inoculated 
 on the nectarine, plum, or peach stock. 
 
 ALMOND. — {Amygdalus,) 
 
 The almond, according to the best authorities, is a na^ 
 live of Asia. It is extensively cultivated in the south of 
 Europe and Barbary, as a fruit tree, for its kernel, both for 
 domestic use and for exportation. The tree bears a stri- 
 king resemblance to the peach ; the leaves, also, much re- 
 semble those of the peach, but are more smooth, and of a 
 bright, shining green ; their lower serratures are glandulaf . 
 The sweet almonds are used for the dessert, for confection- 
 ary, and for perfumery. The bitter almonds are used in 
 medicine. They abound in prussic acid, and form the 
 basis of the delicious cordial called Creme de Noyeau. 
 This liquor, however, is also made of the kernels of the 
 peach. \See Peach.] The common almond, and the hard* 
 shelled sweet almond, are planted principally as stocks for 
 the inoculation of the better varieties of almonds and the 
 peach. The almond is enveloped in a pulp of ordinary 
 flavor. The principal kinds recommended are the fol- 
 lowing : — 
 
 1. SWEET SOFT-SHELLED ALMOND. Lind, 
 
 Amande Sultan a Coque Tendre. 
 The shell is large, about an inch and a half in length ; 
 it is flattened on one side, and rounded on the other ; it is 
 smooth and tender ; the kernel is sweet and good. This 
 sort is said to be much cultivated in France for food. 
 
 2. AMANDE PRINCESSE, ou DES DAMES. 
 
 Bon Jard. 
 Amande DES Dabies. JV. Dull. PI. LXXV. 
 The fruit is two inches in length ; the shell is oval, and 
 over an inch in length ; it is soft and porous ; the kernel is 
 
ALMONDS. $Jli 
 
 soft, sweet, and excellent^ This is said to be much culti- 
 vated in the south of France for exportation. This fruit 
 is recommended as one of the best for cultivation. 
 
 3. AMANDE SULTAN. 
 
 This variety much resembles the Amande Princesse, but 
 is not so large. 
 
 4. AMANDE PISTACHE. 
 
 Resembles the Amande Princesse, but is of small size 
 '5. BITTER ALMOND. 
 
 Amande Amere. 
 Of this variety there are several ; the two principal which 
 are enumerated, are the following : -^ 
 
 6. BITTER SOFT-SHELLED ALMOND. 
 
 Amande Amere a Coque Tendre. 
 
 ^. BITTER HARD-SHELLED ALMOND. 
 
 Amande Amere a Co^ue Dure. 
 
 8. PEACH ALMOND. 
 
 Amande Pecher. 
 These are hybrids, produced between the almond and 
 peach; some are large, juicy, but of bitter flavor; some 
 are tolerable for eating, with sweet kernels. 
 ^. GREAT DOUBLE FLOWERING ALMOND. 
 
 Amandier a Grand ^lkur. JV. Duh. Pi. ccclxxxii. 
 This new variety originated at the Luxembourg; the 
 tree is of fine form ; its bark shining, its leaves large ; the 
 flowers are supef b, of a beautiful white, and two inches in 
 diameter ; the fruit is small, oval, obtuse, downy ; its shell 
 very hard, the kernel plump, sweet, and good. Nothing is 
 more beautiful than this almond in spring ; it merits a dis* 
 tinguished place among the trees of ornament. 
 lO. DWARF DOUBLE FLOWERING ALMOND. 
 
 Amandier de Georgie. JV. Duh. PI. xcii. 
 This is one of th-e most ornamental of all shrubs ; it 
 blossoms very early in spring, and the whole young wood is 
 covered v/ith the red blossoms, which are extremely double, 
 and resemble small roses ; their diameter is about an inch. 
 This variety has some single blossoms, which produce a 
 fruit which is oblong, pointed, and about an inch and a 
 quarter in length ; its skin green and downy ; it contains 
 an almond which is bitter. 
 
212 NEW AMERICAN OKCHARDIST* 
 
 CULTIVATION. 
 
 The varieties of almond are propagated by inoculation^ 
 either on the native stocks of the common almond, or on 
 stocks of the peach or plum. Their cultivation is the same 
 as that prescribed for the peach ; they are equally as hardy. 
 
 APRICOT. — (Annemaca.) 
 
 The apricot is a low tree, of very irregular growth ; the 
 leaves are broad, roundish, pointed, glandular, serrated; 
 their petioles tinged with red ; the flowers are sessile, of 
 a white color, tinged with red ; they appear very early ; the 
 fruit is round, its color varying from white to yellow, and 
 red ; it somewhat resembles a peach, but its flesh is firmer ; 
 its hard, smooth, compressed stone resembles that of a plum. 
 It ripens in July in the latitude of Boston. 
 
 According to Phillips, it may derive its name from 
 prcBcox, or early fruit; or, by corruption, a prcBcox; hence 
 apricock, or apricot. Its native place has been assigned 
 to Armenia. M. L. Legnier, however, asserts, says Phillips, 
 that it is not known to grow in the natural state in any part 
 of Armenia. The inhabitants of the deserts called oases, 
 gather and dry large quantities of apricots, which they 
 bring down to Egypt for sale ; it there grows spontaneous- 
 ly ; hence Legnier assigns it to Arabia. Pallas states it 
 to be a native of Caucasus, the mountains there being cov- 
 ered with it to their tops. Grosier says it covers the bar- 
 ren mountains west of Pekin. (Phillips.) Regnier and 
 Sickler, says Loudon, assign it a parallel between the 
 (Niger and Atlas.) 
 
 Uses. As a dessert fruit, the apricot is esteemed next 
 to the peach ; it is also esteemed a most superior fruit, when 
 used in pastry, for marmalade, jellies, and preserves ; it is 
 also stated to make a delicious liqueur. In France and 
 Germany, according to Dr. Willich, the Orange Apricot is 
 usually preserved in a dried state for winter, when they 
 
APRICOT. 2 IS 
 
 form a delicious ingredient in pies, tarts, &lc. The Chi- 
 mese, we are told, form lozenges from the clarified juice, 
 which, dissolved in water, yield a cool, refreshing beverage^ 
 Oil is also extracted fr©m the kernel; and Loudon informs 
 us, that the young shoots yield a fine golden-ciniiamoa 
 color to wool, 
 
 ^^ARIETIES, 
 
 1. ALBERGE APRICOT. Bon Jard. 
 
 A large tree, and very productive. The flesh is melting, 
 vinous, and exceilent for preserving. The kernel is large 
 and bitter. Early in August. There are two varieties 
 superior in size and flavor ; that of Montgamet and of Tours. 
 1L ALGIERS. For. 
 
 An oval fruit, flattened or compressed, of a straw color; 
 Juicy and high-flavored. 
 
 3. ANGOUMOIS. Lind. Bon Jard. p. 305. 
 
 Purple Abricgt. Lind. Alexandrian. lb. 
 
 Abricot Violette. Lux Cat. 
 
 Black Apricot. For. 
 A small, globular, downy fruit, a little oblong; of a pale 
 red color, becoming deep red or purple next the sun ; the 
 Hesh pale red, but orange next the stone, a little acid, but 
 good, with a strong odor ; the kernel is sweet, and the 
 fruit looks at a little distance like an Orleans plum. Early 
 in July. 
 
 4. *BRUSSELS. For. 
 
 Highly esteemed for its productiveness. A middle-sized 
 fruit, of a red color next the sun, covered with numerous 
 dark spots; the flesh is yellow, and of a brisk flavor. It 
 separates from the stone ; the kernel is bitter, 
 
 5. *CRUFT'S LATE APRICOT. 
 
 A large and very superior fruit, which lately originated 
 in the garden of Edward Cruft, Esq., in Boston. Very 
 rich, juicy, sweet ; and, in the opinion of the best of judges, 
 a variety of surpassing excelience. August 15. 
 
 6. EARLY MASCULINE. Bon Jard. 
 
 Abricotiivi Abrjcot Prejcqce, AfiRicoT Hatif Musq,ue, of the 
 
 French. 
 Red Masculine. Lind. 
 A small, nearly globular fruit, vermilion color next the 
 sun, yellowish ia tlie shade; the flesh is yellowish, of me- 
 
214 NEW AMERICAN ORCHARDIST. 
 
 dium quality; flavor musky; kernel bitter. Its chief merk 
 is its early maturity. Beginning of July. 
 
 7. GROS MUSCH. Bon Jard. p. 306. 
 
 The tree is vigorous; the fruit perfumed; on one side 
 deeply grooved; it is contracted on the other; a freestone; 
 the kernsel is sweet. July. 
 
 8. HEMSKIRKE. Pom. Mag. 
 
 Origin unknown ; it bears freely, ripening early, of a 
 high, luscious flavor, superior even to that of the Moorpark. 
 Middle-sized, raundish, slightly compressed ; its color and 
 form that of the Moorpark ; flesh bright deep orange ;. ten- 
 der, juicy, with a particularly rich, delicate flavor, resem- 
 bling that of the Green Gage plum ; kernel sweet. July, 
 
 9. *LARGE EARLY APRICOT. 
 
 Abricot Gros Precoce. Abricot de St. Jean Rouge. 
 
 Abricot Gros d'Alexandrie, in Provence. Pom. Mag. 
 Fruit medium-sized, compressed, a little ablong; skin 
 downy ; fine bright orange, with spots of red next the sun, 
 pale orange in the shade; flesh orange-colored, juicy, rich, 
 and parting from the stone. Ripe at midsummer, or on 
 St. John's day; hence its name. 
 
 10. *MOORPARK. Hooker's Pom. Lond. 
 
 Anson's, Temple's, Dbnmore'^s Breda, U). 
 The tree is extraordinarily productive ; the fruit is very 
 large, of a bright orange or gold color, with dark spots next 
 the sun ; flesh orange color, melting, and excellent ; the 
 stone is large ; there is a pervious longitudinal passage 
 through it, through which a needle may be passed. It is 
 in the edge of the stone, a little aside from the centre. 
 
 11. MUSCH MUSCH. Bon Jard. 
 
 Brought, a few years since, from the city of Musch, on the 
 frontiers of Turkey, on the side of Persia. It is round, 
 deep yellow, remarkable for the transparency of its pulp, 
 through which the stone is visible ; the flesh is very fine 
 and agreeable. Early in July. 
 
 12. ORANGE. Lindlcy. 
 
 Early Orange, Royal Orange, Royal George. 
 The fruit is larger than the Masculine, roundish ; color 
 orange, spotted with red or dark purple next the sun ; the 
 flesh deep orange, succulent, and well-flavored ; not per- 
 fectly a freestone; kernel sweet. 
 
APRICOT. 2i5 
 
 13. *PEACH APRICOT. N. Duh. PL civ. Bon Jard 
 
 AnracoT Peche. lb. De Nancv. 
 
 The best and the largest of all apricots. Form variable, 
 generally flattened ; skin slightly downy ; of a fawn color 
 next the sun, with reddish spots ; flesh fawn color, yellow, 
 melting, excellent ; neither dry nor clammy, like most apri- 
 cots; juice abundant, high-flavored, peculiar. Excellent. 
 Early in August. All authors concur in this description. 
 
 14. PORTUGAL. Bon Jard. 
 
 Abricot de Portugal, or Male. Bon Jard. 
 A small, globular fruit ; flesh melting and good. Aug, 
 
 13. PROVENCE. Bon Jard. 
 
 A small fruit ; flesh yellow, sometimes a little dry, but 
 of a sweet, vinous flavor ; stone rugged ; kernel sweet. July. 
 
 16. ROMAN. Pom. Mag. Lindley. Bon Jard. 
 Abricot Commun. Bon Jard. 
 
 Blotched Leaved Turkey. Lind. and Pom. Mag. 
 A vigorous tree, a large fruit in well-cultivated ground, 
 superior to the Angoumois, but insipid when too ripe ; ker- 
 nel bitter. July. A productive variety. 
 
 17. ROYAL. Bon Jard. Pom, Mag. 
 
 A new variety, obtained at the Luxembourg; better than 
 the Peach apricot. The fruit is next in size to the Moor- 
 park ; rather oval, compressed ; dull yellow, slightly red ; 
 the flesh pale orange, firm, juicy, sweet, and high-flavored, 
 with a slight acid ; kernel slightly bitter. 
 
 18. *ROYAL PERSIAN. Hort. Soc. Cat. Bon Jard. 
 
 Breda. Hort. Soc. Cat. 
 Hollande, Amande Aveline, Bon Jard. 
 This fruit is small; flesh yellow, melting, vinous, having 
 the taste of the Aveline or Filbert ; kernel sweet. July. 
 
 19. TURKEY. Pom. Mag. 
 Large Turkey. Hooker s Pom. Loud. 
 
 " An excellent apricot, scarcely known," little inferior 
 to the Moorpark. Fruit middle-sized, very handsome, deep 
 yellow, with rich orange red blotches next the sun ; the 
 form globular ; the flesh yellow, firm, juicy, sweet, with 
 a little acid, very rich, and excellent ; a freestone ; kernel 
 sweet as an almond. 
 
 20. *WHITE APRICOT. Bon Jard. 
 
 Abricot Blanc. Bon Jard. 
 The flesh is whiter than the Angoumois, and better, 
 
216 NEW AMERICAN ORCHARDIST. 
 
 having a little of the flavor of the peach, it ripens a littler 
 after the Early Masculine, 
 
 CULTIVATION. 
 
 The apricot is generally inoculated either on the apr>- 
 cot, plum, or peach stock ; the soil, and the makdi«s to 
 which they are sometimes subject, are similar to the peach, 
 but from the smooth skin which they possess, they are more 
 liable to the attacks of the Curculio. For the preventives, 
 see Curculio, in the former part of this work. 
 
 Soil, &lc. The apricot requires a rich^ black mould. 
 They will not flourish in a sandy, gravelly, or cold, damp 
 soil. The distances asunder to which they ought to be 
 set, and their cultivation, are similar to that of the peach. 
 
 PLUM. — (Prum^:) 
 
 The plum tree rises to a height of from fifteen to eigh 
 teen feet, with moderately spreading branches. The leavert 
 are ovate, serrated ; the petioles short ; the flowers are 
 white. The fruit is a drupe; its color varying from white 
 or yellow to red, to blue,, or to black ; the pulp is sweet or 
 subacid ; the stone smooth,, ovate, pointed, compressed. 
 Mr. Knight and others consider the Sloe Plum (P. spinosa) 
 as the parent, not only of the Bullace, {P. insititia,) but of 
 all the varieties of the English plums, [P. domestua.) The 
 plum tree is supposed to be originally from Asia, but is also 
 found growing in a wild state in North America. It is 
 more hardy than the peach, as it flourishes in Canada ; from 
 the confines of the tropics to high northern latitudes. 
 
 Uses. The finest varieties are esteemed a delicious 
 dessert fruit ; the more ordinary varieties are used for pies, 
 tarts, pre«?ervps, & c. The Perdrigons, the Quetsches, or 
 
PLUMS. 217 
 
 prunes, are dried, and in this state may be long preserved ; 
 they are imported principally from Spain, Portugal, and 
 Marseilles. Prunes are deemed extremely wholesome food, 
 and possessed of considerable medicinal efficacy. In the 
 preparation of prunes, the perfectly ripe and sound fruit is 
 arranged singly, and without being allowed to touch each 
 other, on plates of tin or iron ; these are placed in an oven 
 after the bread is taken out, and they are occasionally 
 moved or turned. When taken from the oven, if not su^ 
 ficiently dry, they are exposed to the influence of the sun, 
 and when cold, they are packed in boxes. Prunes may be 
 made even of any kind of plum, Brignoles are prepared 
 in Provence from the Perdrigons, which possess a very 
 sweet taste. The skins being first separated by a momen- 
 tary immersion in boiling water, and the stones being ex- 
 tracted, they are afterwards dried and preserved in the same 
 manner as prunes. 
 
 Ripe pliams are deemed wholesome, if eaten in moderate 
 ^quantities; but unripe plums are extremely unwholesome, 
 more so, it is said, than any other kind of unripe fruit, pro- 
 ducing dysentery, &/C. The plum is said also to be capable 
 of producing a good wine ; good brandy is also procured 
 from it by distillation. Plums and peaches, it is asserted, 
 may be preserved a year, by placing them in earthen ves- 
 sels as soon as gathered from the tree; equal parts of honey 
 and spring water, intimately incorporated, to be poured 
 over them, and the vessels closely covered. The wood of 
 this tree is beautifully veined ; it is therefore highly prized 
 by turners, cabinet-makers, and for making musical in- 
 struments- 
 
 VARIETIES, 
 
 1. APRICOT PLUM, 
 
 Prune Abricote, Prune Abricotee de Tours 
 The fruit is large, globular, depressed, divided by a 
 deep suture; whitish yellow, but faint red next the sun, 
 and covered with bloom; the flesh is firm, juicy, sweet, 
 musky, and excellent. It ripens in August. Branches 
 very downy. 
 
 2. BANKER'S GAGE. Buel 
 
 This plum originated in New York. A fruit of fine 
 19 
 
218 NEW A^IERICAN OUCHARDlS-f. 
 
 size, and of delicious flavor, and admirably calculated fb? 
 drying. 
 
 3. *BINGHAM. 
 
 Large, oblong, and beautiful ; bright yellow in the shade; 
 tvifh specks 6f I'ed ; pale red next the sun ; flesh yellow, 
 very sweet and delicious, and adhermg to the stone. An 
 excellent fruit. Tire tree" is Very productive. Brandies 
 downy. 
 
 4. *BLEECKER'S YELLOW GAGE. 
 
 New, large^ round; of a yellow color; of qualities first- 
 rate; the tree very productive. Raised by the Kev. Mr. 
 Bleecker, of Albany, from the German prune. J^keckej-'s 
 Red (jrage is another new, superior kind raised by him. 
 
 5. BLUE GAGE. Col. Carr. 
 
 Very productive. The fruit is of medium size, round ; 
 of a blue color ; of an extremely sweet, fine flavor. A native 
 fruit, raised from the Reine Claude. It hangs long on the 
 tree, and is deservedly worthy of cultivation. 
 
 6. *BLUE HOLLAND. 
 
 A round plum, of a blue color, juicy, and high-flavored. 
 It readily parts from the stone. It ripens in September, 
 and hangs long on the tree after arriving at maturity. A 
 fine fruit, and a great bearer. 
 
 7. *BLUE IMPERATRICE. 
 
 Imperatrice. Imperatrice Violetts. 
 
 Semi ANA of some near Boston. 
 The branches are very long and smooth ; the fruit 
 medium-sized, and rather long, pointed at the base, round- 
 ed or broad oval at the summit ; the skin is fine violet, 
 very profusely covered with bloom ; flesh yellowish next the 
 sun, a little firm at maturity, exceedingly rich and sweet; 
 it adheres to the stone. One of the best of late plums, 
 and near Boston, one also of the most productive known ; 
 not so liable as others to the attacks of curculiones. It 
 ripens in October. Thus described and well proved. 
 
 8. *BREVOORT'S PURPLE BOLMER. 
 
 Brevoort's Purple Washington. 
 The tree is of very rapid growth, and exceedingly pro- 
 ductive ; the branches smooth ; the leaves are like those 
 of the Washington ; the fruit large, beautiful, of an oval 
 form, of a blue color, covered with azure bloom; the 
 flesh adheres to the stone, and is of a sweet and delicious 
 flavor. New and very superior. Ripe early in Sept. 
 
PLUMS. 219 
 
 9. *BRUYN GAGE. R. M, 
 
 A new and very delicious fruit, which in excellence 
 very nearly resenables the Green Gage, both in the wood, 
 the leaf, and the fruit ; more nearly, according to Mr. Man- 
 ning, than any other fr-uit he has seen. A native, which 
 originated in the garden of Colonel Bruyn, of Kings- 
 ton, N. Y. 
 
 10. *CALEDOMIAN. Pom. Mag. 
 Prune FkcuE of Uie French. Pom. Mag-. 
 Nectarine. Jb. Howell's Large. lb. 
 
 The branches are brownish violet next the sun, and 
 glabrous ; the fruit very large, rather oblong, like a Nec- 
 tarine in size and form ; of a purple color, covered with a 
 fine azure bloom ; flesh greenish yellow, and adhering to 
 the stone. A superb and excellent fruit, and one of the 
 very best plums yet known of its size. It ripens early iu. 
 August. The tree is wonderfully productive. 
 
 11. *COE'S GOLDEN DROP. 
 
 Coe's Seedling, Btjry Seedling, Pojti. Mag. 
 
 Coe's Imperial. lb. 
 The tree is of thrifty growth, and bears well ; the 
 branches are smooth, dark; the leaves having two glob- 
 ular glands at their base ; the fruit one of the largest^ 
 the best, and the most beautiful known ; it is oblong and 
 rather bell-shaped ; two to two and a half inches long, but 
 less in breadth ; of a greenish yellow color, and spotted 
 next the sun with violet and crimson ; flesh gold color, and 
 adhering to the stone; of delicious flavor; superior, it is 
 stated, to any late plum cultivated in Britain. The best 
 late plum yet known near Boston ; a constant bearer ; not 
 so liable as others to the attacks of curculiones. It ripens 
 tlie middle of September, and hangs for a long timiC after 
 on the tree, until it sli-rivels. Splendid and well proved. 
 
 12. *COLUMBlA. 
 
 New and superior ; very large; globular; brownish pur- 
 ple, covered with numerous gold specks, and purple bloom; 
 juicy, rich, sugary. The tree bears abundantly; shoots 
 downy. Originated by Mr. Lawrence, of Hudson, N. Y. 
 
 13. COOPER^S PLUM. Cojc. Pom. Mag. 
 La Belicieu-se. lb. Cooper's Red. 
 
 Raised by Mr. Joseph Cooper, of New Jersey, from a 
 stone of the Orleans ; it is very large, rather oblong, dark 
 purple next the sun; the flesh yellowish green, very rich, 
 juicy, and delicious. Mr. Coxe informs us " that it makes 
 
220 NEW AMERICAN ORCHARDIST. 
 
 an exquisite preserve if deprived of its skin before too 
 ripe. The tree grows vigorously ; the young wood is smooth, 
 and the fruit is liable to perish at maturity. September. 
 
 14. *CORSE'S NOTA BENE. 
 
 Large ; round ; of a bluish or copper color ; flesh 
 green, rich, and as highly-flavored as the Green Gage. 
 (One of the best of plums. The tree bears wonderful crops. 
 This fruit has been well proved by Mr. Manning and 
 others in this vicinity. It was lately originated by Henry 
 Corse, Esq., of Montreal. 
 
 15. CRUGER'S SCARLET SEEDLING. Mr. Ives. 
 A new and beautiful variety, which lately originated in 
 
 New York. Size that of the Green Gage; of a lilac color 
 in the shade, scarlet next the sun ; flesh yellow, sweet, and 
 good. The tree is a great bearer. 
 
 16. DAMAS DE PROVENCE. N. Duh. PL l^tv. 
 The fruit is roundish, a little oblong; its height eigh- 
 teen to twenty-two lines ; skin reddish violet, covered 
 with thick bloom ; the flesh yellowish, tolerably high fla- 
 vored ; juice sweet. This plum is one of the earliest. It 
 ripens a month earlier than the Royale de Tours. Its 
 early maturity and beauty render it worthy a distinguished 
 place, although its quality is but second rate. 
 
 17. *DANA'S YELLOW GAGE. JR. M 
 
 Of medium size ; oblong ; of a bright yellow color ; 
 flesh juicy, sweet, and fine ; the tree a great bearer. 
 A new and excellent fruit, which originated in the garden 
 of the late Rev. Dr. Dana, of Ipswich^ Mass. Introduced 
 to notice by Mr. Manning. 
 
 18. *DIAMOND PLUM. Loudon's Mag. Yoi..ui.^.2\B. 
 The diamond plum is perhaps the largest plum known, 
 
 and very beautiful. In form it resembles the Magnum 
 Bonum, but its flavor is superior ; color dark purple. The 
 tree grows vigorously, and in orchards would form a fine 
 contrast to the White Magnum Bonums. It sprung from 
 the seed, in the nursery of Mr. Hooker, in Kent. The 
 branches are smooth, dark violet ; the leaves shining 
 green , the tree one of the most pr^uctive known with us, 
 
 19. *DIAPRE ROUGE. 
 
 Imperial Diadem. Mimms. 
 Very large, and eminently beautiful ; a little oblong ; 
 
PLUMS. 221 
 
 Us diameter two inches and a half; of a bright purple next 
 the sun, and covered with thick bloom ; the flesh yellowish 
 green, tender, juicy, and very agreeably flavored, resem- 
 bling in this respect the Orleans. It separates from the 
 stone, which is rugged. The branches are smooth. A 
 late plum of the largest size. 
 
 20. DICTATOR. 3Iag. of Horticulture. Corse. 
 
 A new variety, raised by Henry Corse, Esq., of Mon- 
 treal. It first bore fruit in 1837. One of the largest and 
 finest of all plums, exceeding the Bolmer's Washington 
 in size, and equalling in flavor the Green Gage. The 
 tree is of vigorous growth ; the fruit of a brownish purple 
 color, covered with a beautiful bloom ; flesh juicy, rich, 
 and high-flavored ; the stone very small. Thus it has 
 been described by Mr. Corse. 
 
 21. *DOMINE DULL. R. 31. 
 
 German Prune. 
 A new variety ; large, oval, of a dark blue color, inclining 
 to black ; the flesh yellow, dry, adhering to the stone ; of a 
 sweet and rich flavor. It keeps long, and is eminently calcu- 
 lated for drying. The branches are long, smooth, of a dark 
 color. Raised in New York by a German divine named 
 Dull, from a stone brought from Germany. September. 
 
 22. DOWNTON IMPERATRICE. Hort. Trans. 
 Raised by Mr. Knight from the seed of the White Mag- 
 num Bonum and pollen of the Blue Imperatrice. In shape 
 like the Blue Imperatrice, but larger. Skin dark yellow, 
 very thin ; flesh yellow, soft, juicy, with a high-flavored 
 acidity — all characteristics of much excellence. The 
 tree grows very strong ; branches long and smooth. It 
 ripens late in September, and will keep a long time. 
 
 23. DRAP DOR. 
 
 MiRABELLE DoUBLE. Duk. CloTH OF GoLD. 
 
 Small, roundish, over an inch deep, but of greater 
 breadth; bright yellow, marbled with red next the sun; 
 flesh yellow, tender ; juice sugary and excellent. It sep- 
 arates from the stone. Branches downy at the ends, 
 only. It equals, and precedes, the Green Gage. July. 
 
 24. *DUANE'S PURPLE. 
 
 The tree grows very strong and upright ; branches 
 downy ; the leaves pale green, of unusual size ; the 
 fruit is very large, round, of a fine purple color next the 
 19* 
 
222 NEW AMERICAN ORCHAKDIST, 
 
 sun, and covered with bloom ; juicy, rich> and good. A 
 fruit of the largest size, and of superior quality ; imported 
 by Mr. Duane, of New York ; the original name lost. 
 
 25. EARLY MONSIEUR. 
 
 Monsieur Ha-^if. Ihtk. 
 Branches very downy ; leaves oblong, glaucous beneath. 
 A globular fruity of medium size, of a violet or deep pur- 
 ple color next the sun, and covered with a dense bloom ; 
 the flesh is yellowish, melting, juicy, and good. It ripens 
 a fortnight earlier than the Monsieur. July. 
 
 fie. EARLY YELLOW. 
 
 White Primordian of the English. 
 
 Jaune Hative, Prune de Catalo&ne, Duk. 
 The branches are slender, downy ; the fruit small, ob- 
 long, whitish yellow ; the flesh is rather dry, sweet, and 
 musky. One of the very earliest plums, riper^ing in July. 
 It is chiefly valued on this account. 
 
 27. *ELFREY. R. 31. 
 
 Under medium size ; oblong ; of a dark blue color ; 
 flesh firms dry^ but very rich and excellent. The growth 
 i» rather slender, the leaves bright shining green. The 
 tree bears most abundantly. A native fruit, and very 
 highly esteemed for its good qualities and great produc- 
 tiveness,, at Philadelphia, and in Jersey. 
 
 28. *GERMAN PRUNE. 
 
 A large and very oblong fruit, bell-shaped, of a blue 
 color ; flesh yellow, very juicy, sv«feet, and delicious. It 
 ripens the last of August, and continues on the tree till 
 winter ; and shrivels till it becomes quite dry. A fine fruit. 
 
 29. GOLIAH. Hort. Trans. 
 
 St. Cloud of some collections. 
 This fruit is remarkably large, some weighing four 
 ounces; compressed; the skin is a deep reddish purple,^ 
 covered with blue bloom ; the flesh pale, firm, and adhe- 
 ring to the stone ; well-flavored, but not rich. It is very 
 useful for cooking. Ripe early in September. The 
 branches are downy. A fine,, handsome fruit;, the tree 
 uncommonly productive. 
 
 30. *GREEN GAGE. 
 
 Great Queen ChxvDiA of the EnglisU. 
 Grosse Reine Claude, Dauphine, Aericote Vert. 
 A middle-sized, round fruit, of a yellowish green. coIof^ 
 
PLUMS. 223 
 
 of a purplish russety red next the sun ; melting, juicy, and 
 of delicious flavor ; the branches smooth. It ripens the 
 last of August. Lindley informs us that the Reine Claude 
 was sent from France to the Gage family, with the real 
 name obliterated; and hence its assumed and false name. 
 
 31. GROS DAMAS ROUGE TARDIF. N. Duh, 
 Large Late Red Damask. 
 
 The fruit is very handsome ; oval ; its height twenty 
 lines ; skin thick, bright red, covered with azure bloom ; 
 the flesh yellow and melting ; juice sweet and good. This 
 fine fruit will ripen here the last of August. 
 
 32. *ICKWORTH IMPERATRICE. Thompson. 
 New ; originated by Mr. Knight; of first-rate excellence ; 
 
 very large, much larger and richer than the old Iinpera- 
 trice ; form ovate ; of a purple color, beautifully traced 
 with numerous streaks of golden brown ; the flesh adheres 
 to the stone. It ripens early in October, and keeps fresh 
 a long time, ultimately becoming like a prune. Specimens 
 received of Mr. Thompson, and wrapped in paper, I found 
 perfectly good five months after, on my return. Branches 
 smooth. 
 
 33. *ITALIAN DAMASK. 
 
 Damas d'Italie. Duhamel. 
 This fruit is rather large ; globular, a little flatted at 
 the base ; blue or violet next the sun, and covered with 
 pale blue bloom ; the flesh is yellow, sweet, and high-fla- 
 vored, and separates from the stone ; branches smooth. 
 August. This variety is beautiful, and extremely pro- 
 ductive. 
 
 34. *JENKIN'S IMPERIAL. 
 
 The growth of the tree is very strong, the branches 
 smooth, leaves very large ; the fruit is very large, ob- 
 long ; of a blue or purple color, and covered with bloom ; 
 of superior excellence. This variety has been by some 
 confounded with the Caledonian, or Nectarine plum, but 
 is very distinct, and is esteemed by good judges as one of 
 the best of plums. Branches downy. 
 
 35. *KIRKE'S PLUM. LindleT/. Fondest. 
 Branches smooth ; the fruit is rather large, roundish 
 
 oval, broadest at the base ; skin dark purple, covered with 
 a copious azure bloom, which is difficult to remove; flesh 
 greenish yellow, firm, juicy, rich, and separates from the 
 
224 NEW AMERICAN ORCHARDIST. 
 
 stone. A very handsome variety, and most excellent 
 bearer. A fruit of the very first rate. August. 
 
 36. *KNIGHT'S LARGE GREEN DRYING. 
 
 New, and very extraordinary. Originated by Mr. 
 Knight. Very large, round; green, or greenish yellow; 
 exceedingly rich ; the flesh adhering to the stone ; as 
 large as Washington, and much higher flavored, — distin- 
 guished praise. The tree is vigorous ; a moderate bearer ; 
 branches smooth. The fruit ripens in September ; is emi- 
 nently valuable, either for preserving or as a delicious 
 dessert fruit. Thus proved by Mr. Thompson. 
 
 37. LARGE SWEET DAMSON. 
 
 Horse Plum. 
 Large, roundish oval, of a dark blue color, covered with 
 bloom; the flesh firm, yellowish green, juicy, sweet, and 
 good ; it adheres to the stone. The tree is productive. 
 
 38. LOMBARD. JR. M. 
 
 The fruit is large, round, and very beautiful ; of a pur- 
 ple color, with red dots on its surface; flesh good and 
 agreeable. Very valuable for its great beauty and pro- 
 ductiveness. The growth is strong, the branches smooth 
 and ramous. A new fruit, which was originated by Judge 
 Piatt, of Whitesborough, New York, from a stone received 
 from Amsterdam. The tree was subsequently dissemina- 
 ted by a Mr. Lombard ; hence its name. 
 
 39. *LUCOMBE'S NONSUCH. Pom. Mag. t. 99. 
 Lindley. 
 
 This plum is large, and compressed at summit and base ; 
 its breadth two inches ; its color at maturity, as well as 
 form, resembles the Green Gage, but more streaked with 
 yellow or orange ; flesh firm, and adhering to the stone ; 
 juice abundant ; of excellent flavor, and nearly equal to 
 the Green Gage, and superior to the Orleans; branches 
 smooth. A remarkably handsome and valuable new va- 
 riety. A sure and never-failing bearer, ripening in August. 
 
 40. MONSIEUR. N. Diih. PI. ccxlii. 
 Prune de Monsieur, lb. 
 
 A handsome fruit, depressed ; its diameter from fifteen 
 to twenty lines; violet red, covered with azure bloom; 
 the flesh green or yellowish, melting ; juice sweet, some- 
 times ver} agreeable. It parts from the stone, and ripens 
 
PLUMS. ^2d 
 
 twelve or fifteen days after the Monsieur Hdtif. Branches 
 very downy ; leaves glaucous. August. 
 
 41. MOROCCO. 
 
 Black Morocco, Early Morocco, Black Damascus, Early 
 Black Damask, according to the Pom. Mag. 
 A blackish purple ft-uit, of medium size, covered with 
 pale blue bloom ; globular, a little depressed ; the flesh 
 greenish yellow; juice rich and high-flavored. A produc- 
 tive fruit. Branches downy ; the leaves having globose 
 glands. July. 
 
 42. ^ORLEANS. 
 
 Damas Rouge of the French. Red Damask. 
 A middle-sized fruit, globular ; of a red color, but blue 
 or purple next the sun, and covered with bloom ; the flesh 
 is pale yellow, juicy, rich, and astringent, and readily parts 
 from the stone. A great and constant bearer, and very 
 valuable fruit. The branches downy. It ripens in August. 
 
 43. *POND'S PURPLE. 
 
 A large, round, purple plum, of a sweet and fine flavor. 
 It ripens early in August, and was so named, by the com- 
 mittee of the Massachusetts Horticultural Society, for Mr. 
 Samuel Pond, of Cambridge, who has introduced this new 
 kind to notice. A new and handsome fruit, which origi- 
 nated in the garden of the late Henry Hill, Esq., in Summer 
 Street, Boston. 
 
 44. PRECOCE DE TOURS. Hooker's Font. Land. 
 Early de Tours. lb. 
 
 The tree is vigorous and fertile ; the fruit the best earli/ 
 variety in Britain ; small, oval, dark purple, covered with 
 fine bloom ; flesh greenish yellow, tender, juicy, of very 
 agreeable flavor ; branches downy. It ripens in July, 
 
 45. *PRUNE D'AGEN. Thompson. Bon Jard. 
 Form oblong ; color blue black ; of medium size, and 
 
 excellent. Ripe in Sept. Branches smooth; the tree 
 bears well. These form the famous prunes of Agen. 
 
 46. ^PRINCE'S IMPERIAL GAGE. 
 
 White Gage. 
 An eminently valuable fruit; the tree is very vigorous 
 and upright in its growth, and extraordinary productive. 
 The fruit is larger than the Green Gage, and of excellent 
 quality. A single tree of this variety, at Charlestown, 
 owned by Mr. Samuel R. Johnson, has, for several suc- 
 cessive years, yielded crops, which were sold at from forty 
 
S36 NEW AMERICAN ORCHARDIST. 
 
 to fifty dollars per annum. This valuable variety was 
 raised by William Prince, Esq., of the Linnaean Botanic 
 Garden, Flushing, from a seed of the Green Gage. Branches 
 downy. One of the most productive fruits known. Sept. 
 
 47. RED GAGE. Col. Carr. 
 
 The tree grows vigorously ; branches dark, smooth ; the 
 fruit of a greenish yellow in the shade, deep red next the 
 sun. A delicious fruit, raised from the Reine Claude. 
 
 48. RED MAGNUM BONUM. 
 
 Imperial Violette of the French. Imperial. 
 A large, oval plum, two inches to two and a half in 
 length ; deep red next the sun, and covered with blue 
 bloom ; the flesh is yellowish, harsh, acid ; it parts from 
 the stone, which is sharp-pointed. Good for cooking, and 
 fit for little else. August. Branches smooth. 
 
 49. RED PERDRIGON. Lindley. 
 Perdrigon Rouge. Hort. Soc. Cat. 
 
 An excellent plum, of the first class ; middle-sized, round- 
 ish oval, of a fine red color, with gold dots and a fine 
 bloom; flesh bright yellow, transparent; juice sweet and 
 delicious. Peeled and dried it makes excellent prunes ; 
 not inferior to the White Perdrigon. August. Branches 
 downy. 
 
 50. *RED aUEEN MOTHER. 
 
 A large plum, of a bright red color, covered with pale 
 bloom ; the flesh is yellow, sweet, and excellent. It ripens 
 in September. This is a very handsome and productive 
 variety, and highly deserving of cultivation. The origin of 
 this fruit is unknown. It resembles the Isabella. 
 
 51. *REINE CLAUDE VIOLETTE. Loudon's Mag. 
 Purple Gage. Violette Queen Claudia. 
 
 A new seedling variety of the Green Gage, of a purple 
 color, equally good, and a better bearer. It hangs longer 
 on the tree, and is the best red plum we have. The Pomo- 
 logical Magazine confirms this account, and adds, that it is 
 not, like the Green Gage, disposed to crack. Fruit round- 
 ish oval, somewhat flattened at the ends; stalk long, thick ; 
 skin violet, covered with pale blue bloom, beneath which 
 are pale yellow dots ; flesh amber-colored, rich, sugary, 
 exceedingly high-flavored ; stone oval, compressed ; the 
 branches dark, smooth ; the leaves shining. One of the 
 few purple plums which will rival the Green Gage in point 
 
pLUMg. 2-2T 
 
 of flavor, and ripening at the same time. In 1837, as Mr. 
 Thompson stated, no plum exceeded this. It hangs long 
 on the tree, improving as it shrivels. 
 
 52. RIVERS'S EARLY. Rivera, Jun. 
 
 A new seedling plum, raised by Mr. Rivers from the 
 Early de Tours ; of medium size ; very fine, and earlier 
 than that variety; the tree hardy and very productive. 
 
 53. *ROYAL HATIVE. 
 
 A new and extraordinary variety, from France. A fruit 
 ftdly equal to the Green Gage had already been found in 
 the Reine Claude Violette, a purple plum, and ripening at 
 the same time. But in the Royal Hative, a most desirable 
 Variety has been discovered, equalling in excellence those 
 before-named varieties, but ripening from two to three 
 weeks earlier, or at a different period of time. In Noi- 
 sette's Manual it is described as a large violet fruit, in fla- 
 vor resembling the Reine Claude Violette. Such is the 
 account of this new fruit, as stated by Mr. Thompson. 
 He adds, that this is distinct from every other variety, ex- 
 cept, perhaps, the Mivian, so called, and probably a syno- 
 nyme of this ; scions of which had been received of M. 
 Stoffels, of Mechlin. The fruit is thus described by him • 
 Shoots very downy ; leaves slightly pubescent above ; (two 
 characteristic traits which will always prevent its being 
 confounded with the Reine Claude Violette, whose shoots 
 and leaves are smooth ;) fruit larger than the Reine 
 Claude Violette, which it greatly resembles both in flavor 
 and appearance ; in form roundish, but rather broader 
 next the stalk, which is about a half an inch in length, 
 thick, and not inserted in a hollow ; skin purple, dotted, 
 and traced with a golden brown ; flesh yellow, slightly 
 adhering to the stone, but parting from it at maturity ; 
 flavor exceedingly rich; stone small, ovate, and com- 
 pressed. It ripens early in July. 
 
 54. ROYALE. N. Duh. PI. ccxlii. 
 
 La Royai.e of Hooker's Pom. Loml. 
 A large, very handsome fruit, diameter eighteen lines ; 
 the skin thick, of a homely, dull brown red, concealed, bow- 
 ever, by a thick violet or azure bloom ; the flesh fine, yel- 
 loavish green, firm, and cracking; juice abundant, high- 
 flavored, and delicious. An excellent plum. September. 
 
 55. *ROYALE DE TOURS. N. Duh. PI. xiii. 
 The fruit i^ globular, flattened ; its length eighteen lines; 
 
S28 NEW AMERICAN ORCHARDIST. 
 
 a red violet next the sun, and covered with azure bloom; 
 the flesh is yellow, fine, good ; juice abundant and sweet ; 
 high-fla\ored, and of superior quality to the Monsieur 
 plum ; and it ripens eight or ten days earlier. Branches 
 downy, and nearly white. July and August. 
 56. *ST. CATHERINE. Hooker's Pom. Lond, PI. 
 
 XXIV. 
 
 A medium-sized, oblong fruit; narrowest towards the 
 stalk, broad and flattened at the summit ; of a bright gold 
 color next the sun, spotted with red, and covered with 
 bloom ; the flesh yellow, tender, sweet, and of fine flavor ; 
 stone oval, flat ; it separates from the flesh. It ripens a little 
 before the Imperatrice. Branches smooth. The tree bears 
 well. 
 67. *SAINT MARTIN'S aUETSCHE. Thompson. 
 
 New; heart>shaped ; of medium size; color yellowish 
 white ; the flesh separates from the stone ; is of superior 
 quality, ripening in October. It hangs later than Coe's 
 Golden Drop. A very rich and valuable late plum. The 
 tree bears well as a standard ; branches smooth. Thus it 
 is described by Mr. Thompson. ** A most excellent late 
 purple plum," according to Loudon's Mag., " sent to the 
 London Hort. Soc. by the late Mr. Fischer, of Gottingen." 
 
 58. *ST. MARTIN ROUGE. 
 
 St. Martin. Bon Jard. 
 
 Coe's Fine Late Red of various catalogues. 
 An excellent fruit, as large as the Reine Claude Vio- 
 lette, of tiie same color ; of an oval form ; the latest of all 
 plums. This fruit is highly esteemed both here and in 
 England, where known. One of the best of all late plums. 
 It is there known under the erroneous name of Coe's Fine 
 Late Red. The branches are downy. October. 
 
 59. BLUE PERDRIGON. Thompson. 
 Perdrigox Viot.ktte. Bkignole Violette. 
 
 Form oval ; of medium size ; color blue or violet ; ex- 
 cellent for the dessert or for preserving ; the flesh adheres 
 to the stone ; branches downy. It ripens late in August. 
 This and the White Perdrigon, when dried, form the 
 Brignole prunes. 
 
 60. *SHARP'S EMPEROR. 
 Denver's Victoria, Queen Victoria. 
 
 Very large and beautiful ; as large as the Red Magnum 
 Bonum ; of a roundish oval form and red color ; covered 
 with a fine bloom; of a fine flavor. An excellent fruit, and 
 eminently deserving. The tree grow? very strong ; branches 
 
PLUMS. 209 
 
 downy ; leaves very large, broad, well rounded, smooth ; the 
 stone tender ; the tree remarkably productive. 
 
 61. *SM1TH'S ORLEAiNS. 
 
 The tree is very vigorous and productive; the fruit is 
 large, of an oval form and purple color ; its flavor excel- 
 lent, A highly-esteemed variety. 
 
 62. SURPASSE MONSIEUR. Bon Jard. \}. 308. 
 
 *' Tliis superb fruit was raised by M. Noisette. It is 
 more beautiful and more perfumed than the Monsieur." 
 
 63. VIRGINALE. N. Dull. PI. xxxv. 
 
 The tree is strong, vigorous, and productive; the fruit 
 is round, slightly depressed ; its color yellowish, stained 
 with violet or rose next the sun, and covered with dense 
 bloom ; the flesh is melting; juice abundant, and very agree- 
 able; it adheres to tlie stone. One of the best of plums. 
 
 64. ^WASHINGTON. 
 
 Boi.mek's Washington, Fkanklin. 
 A very larg;^, globular pUim, inclining to oval ; greenish 
 yellow next the sun, approaching to pale orange, and cov- 
 ered with a bloom, and occasionally crimson specks ; this 
 plum has sometimes weighed over four ounces ; its flesh is 
 yellow and firm, sweet and delicious; it parts readily from 
 the stone, and ripens in September. Branches downy. 
 August. This plum is equal in flavor to the Green Gage, 
 and a very valuable variety, of American origin. 
 
 65. WHITE MAGNUM BONUM. Hart. Cat. 
 
 Imperiale Blanche. Dull. Egg Plum. 
 
 White Mogul, White Holland, of the English. 
 
 Gros Luisante. Hurt. Cat. Wentvvorth. 
 The tree grows remarkably strong; the branches smooth ; 
 the leaves unusually large. An oval fruit, of extraordinary 
 size; of a yellow color, covered with pale bloom ; the flesh 
 yellow, firm, acid, and austere; it adheres to the stone, 
 which is oval, and very pointed. This plum is excellent 
 for cooking or preserves. Early in September. 
 
 66. WHITE PERDRIGON, 
 
 Branches downy ; a middle-sized, oblong fruit, tapering 
 from the stalk ; of a pale yellow, with red spots next the 
 sun, and covered with white bloom ; flesh yellow, rich, 
 saccharine, separating from the stone. Last of August, 
 
 67. *WlLMOT'S NEW EARLY ORLEANS. 3Ir. 
 Hooker, in Hort. Trans. Vol. in. p. 392. 
 
 Raised by Mr. John Wilmot. Earlier than the New 
 20 
 
230 NEW AMERICAN ORCHARDIST. 
 
 Orleans ; as early as the Morocco, and Precoce de Tours, 
 as large as the Old Orleans, and more juicy ; a certain bear- 
 er ; a fruit above the middle size, round, its suture deep ; 
 dark purple next the sun, and covered with bloom ; the flesh 
 greenish yellow, of excellent flavor, sweet combined with 
 a pleasant acid ; it separates from the stone. Mr. Hooker 
 considers this plum as decidedly superior to any of its 
 season at present cultivated. Its beautiful appearance will 
 obtain it a preference in the market. Branches downy. 
 
 68. SLOE. Loudon. 
 
 Prunus Spinosa. 
 A thorny tree, a wild plum of Britain. The fruit is 
 small, very black, and astringent. The ripe fruit is excel- 
 lent to preserve; unripe, the inspissated juice forms the 
 German acacia^ and affords an ink almost indelible for 
 marking on linen. The juice is used mixed with various 
 wines, to communicate the dark red color and rough taste 
 of Port wine. The leaves are employed to adulterate the 
 tea of China. 
 
 69. DWARF TEXAS PLUM. Mr. Russell 
 
 A low, dwarfish tree or shrub, rising 2 or 3 feet or more; 
 the blossoms white, profuse, of a beautiful appearance, and 
 in early spring resembling snow ; the fruit of different 
 colors, according to the variety, some being yellow, some 
 red, and some purple; the flesh of delicious flavor; the 
 produce most abundant. This new tree, or shrub, was lately 
 introduced to our country from a small district in the colder 
 part of Texas, and the upper Colorado, by my friend John 
 B. Russell, Esq., of Cincinnati, Ohio. He is persuaded it 
 must prove hardy. 
 
 C U L T I V A T I O N, &c. 
 
 The plum tree flourishes best in a rich, sandy loam, 
 neither too dry nor too moist. A cold, wet, clayey soil, or 
 a dry, sandy situation, is not deemed so favorable. 
 
 The varieties of plum are inoculated on the plum stock. 
 Those raised from the seed are preferred, and some varie- 
 ties will flourish on the peach stock ; but this is not deemed 
 so suitable for a very high northern latitude. 
 
CHERRIES. 
 
 231 
 
 The mode of pruning, and the distances to wnicn the 
 trees should be set asunder, vary but little from that of the 
 peach. The plum, from its possessing a very smooth skin, 
 is extremely liable to the attacks of the curculio. For the 
 modes of prevention, see Curculio, in the former part of 
 this work. Particular varieties of the plum tree are also 
 liable to be attacked by a worm, which causes large black 
 bunches to be formed on the limbs. Some varieties, how 
 ever, are exempted from this disease. The remedy is easy, 
 and consists in separating every bunch, every badly-affect- 
 ed branch, or even tree, and committing them to the fire. 
 No affected tree should be suffered to exist near the orchard. 
 In this way, and in this alone, the worm and the disease 
 may be exterminated with certainty and but little trouble. 
 
 CHERRY.— (Primus Cerasus,) 
 
 The cherry is a tree of medium size; the branches are 
 shining, of an ash color; the leaves are ovate, serrated; 
 the flowers are white, and produced in umbels; the fruit is 
 a roundish drupe, of a yellow, red, or black color, and 
 shining; of a sweet or acid flavor; it encloses a smooth 
 stone. 
 
 The native country of the cherry has been assigned to 
 Asia. It was brought to Rome before the Christian era, 
 by Lucullus, from a town in Pontus, called Cerasus; hence 
 its name. 
 
 Uses. The cherry is a highly-esteemed summer dessert 
 fruit. It is also extensively used in cookery, in pies, 
 tarts, &.C. The dried fruit forms an article of luxury and 
 food. In the forests of the mountains of the east of 
 France, says Bosc, where the Merisiers formerly abounded, 
 great quantities were dried, and constituted an important 
 article of food, during the winter, of the Charboniers, a half 
 savage, but kind and hospitable race. Their soups were 
 prepared by boiling the dried fruit in water, with bread, a 
 small portion of butter being added. From the juice a 
 
232 NEW AMERICAN ORCHARDIST. 
 
 fine wine is prepared. Tlie Kirschenvasser or Kirswasse 
 of the Germans is identically the celebrated 3Iarasquin of 
 Venice, which was fabricated so extensively on the moun- 
 tains of ancient Macedon. It is prepared by distillation 
 from the fermented juice of the Merisiers or Mazzards, 
 a portion of the bruised stones being added. But when 
 other varieties are used, — the more acid varieties, — five or 
 six per cent., by weight, of sugar, is added to the juice. 
 The Mazzard cherries, the Morillos, and the fruit of the 
 Virginia cherry, are steeped in brandy or rum, to improve 
 its quality and flavor. The gum which exudes from the 
 cherry tree is stated to be, in every respect, equ;il to gum 
 arabic, and is so extraordinarily nutritive, that, according 
 to Hasselquist, more than a hundred men were kept alive 
 during a siege of nearly two months, with no other suste- 
 nance than a little of this gum gradually dissolved in the 
 mouth. The wood of the cherry tree is hard and tougii, 
 and is much used by the turner and cabinet-maker, es- 
 pecially the Virginia cherry, which is capable of receiving 
 a fine polish, and has reddish streaks resembling mahoga- 
 ny. The bark of this last species, according to Dr. Mease, 
 is powerfully tonic, and has frequently been substituted with 
 success for the Peruvian Bark. The bark of the roots is 
 more powerful. 
 
 Varieties. 
 
 The following list of cherries has been divided into two 
 classes. The distinction thus formed will be apparent on 
 inspection of the tree and the fruit. 
 
 Class I. — This class includes, 1. The Bigarreaus, 
 which are distinguished by possessing a firm and hard flesh. 
 2. The Heart Cherries. 3. The Mazzards. This class 
 includes the Bigarreautiers, the Guignicrs, and the Merisiers 
 of the French. The trees of this class generally grow tall 
 and handsome, or in a pyramidal form; the young wood 
 is strong ; the leaves large, oblong, pointed, of a bright 
 green ; the blossoms large; and the fruit sweet. The dry 
 wood, according to Bosc, weighs fifty-five pounds to the 
 cubic foot. 
 
 Class II. — To this class belong the Dukes, the Morillos, 
 and similar kinds — the Cerissiers or Griottiers of the 
 
CHERRIES. CLASS I. 233 
 
 French. The trees of this class are generally of lower 
 growth than those of the first class ; of more compact 
 form ; the branches more slender and numerous ; the 
 leaves are of less size, of firmer consistence, of a dark 
 green color ; the flowers of less size, but more open ; the 
 fruit is round, tender, of a subacid or acid flavor. The 
 dry wood of this class, according to Bosc, weighs 47J 
 pounds to the cubic foot. In addition to these, a few orna- 
 mental varieties of four distinct species will be described. 
 
 CL.ASS I. 
 BIGARREAUS, HEART CHERRIES, &c. 
 
 1. *KNIGHT'S EARLY BLACK. Hort. Trans. 
 Raised by Mr. Knight, from the Bigarreau and May 
 
 Duke combined. The blossoms of this new variety are 
 produced in abundance, before those of any other sort ; 
 and while the May Duke, in the same aspect, is yet a 
 very unripe fruit, the Early Black Cherry has assumed 
 its rich, dark hue, and its flesh is then firm and juicy. 
 It resembles in its external appearance the Waterloo, 
 but the stalk is shorter. It is abundantly sweet, and, 
 though not very rich, of a pleasant flavor, and remarkably 
 early. A fruit of large size, obtusely heart-formed, and 
 ripe in June. 
 
 2. *DAVENPORT'S EARLY BLACK. 
 
 Very early and excellent. The tree is of compact and 
 fine form; the leaves larcre, light glossy green; it bears 
 early and abundantly. The fruit is large, at maturity 
 dark shining purple or black; the flesh firm, sweet; of a 
 pleasant subacid and fine flavor. One of the finest and 
 most productive early cherries known. A veft-y popular 
 fruit, and highly valuable for the market. It ripens the 
 middle of June, and from eight to twelve days earlier than 
 the European May Duke. This fine new variety origina- 
 ted on the farm of Mr. Davenport, in Dorchester. 
 20* 
 
234 NEW AMERICAN ORCHARDIST. 
 
 3. BOWYER'S EARLY HEART. 
 
 A fruit of medium size; obtusely heart-formed; flesh 
 tender; flavor fine. An excellent cherry, ripening early 
 in June. Valuable alike for its very early maturity and 
 productiveness. 
 
 4. RIVERS'S EARLY AMBER HEART. J. 
 llivers, Jun. 
 
 A new fruit, which was originated by Mr. Rivers. Large, 
 heart-shaped, of an amber color ; a very early variety ; the 
 tree very productive. 
 
 5. * AMBER CHERRY. 
 
 Below medium size, perfectly round ; color of amber, 
 but red towards the sun ; of a very delicate appearance ; 
 the flesh is melting, the taste lively and very sweet. It 
 ripens with the May Duke. 
 
 6. ^MANNING'S EARLY WHITE HEART. 
 
 A new and valuable variety, which was raised by Mr. 
 Manning from the White Turkey Bigarreau; medium 
 sized ; heart-formed ; pale red, or amber colored next the 
 sun, white in the shade; sweet, fine, and remarkably early, 
 or ripening in June. 
 
 7. *BIGARREAU DE MAI (?) (Name dubious.) 
 New, and the earliest yet known with us ; of a red color, 
 
 and fine sweet flavor; of medium size; the tree bears 
 abundantly. Imported by Col. Wilder, from Messrs. Bau- 
 mann, as the very earliest known. It ripened perfectly 
 its first fruit near Boston, in 1841, before any cherries had 
 appeared in the markets of Philadelphia or New York. 
 
 8. BIGARREAU DE ROCMONT. N. Duh. PI. 
 
 CCCl.XX. 
 
 Belle de Rocmont, Cceur de Pigeon, Bon Jard. 
 The tree is vigorous and productive ; the fruit large, 
 heart-shaped, red, marbled, and shining; a beautiful fruit, 
 an inch in height; flesh white, very little breaking; juice 
 not abundant, rather sprightly, good. Middle of June. 
 
 9. *NEW LARGE BLACK BIGARREAU. 
 
 The tree grows vigorous and handsome ; the leaves 
 large; the fruit is very large, beautiful, and even sur- 
 passing that of the Black Tartarean ; obtuse heart-shaped; 
 at maturity black and shining; the flesh black violet; 
 juice of a deep red dye ; of a sweet, rich, and high-flavored 
 taste. This Bigarreau is one of the most beautiful and 
 the best of its species kuown. Ripening late, or in Aug. A 
 
CHERRIES. CLASS I. 235 
 
 new and superior variety, from France. Cultivated by 
 Messrs. Edward Sparhawk, of Brighton, and Aaron D. 
 Williams, near Boston. 
 
 10. *BLACK BIGARREAU OF SAVOY. 
 
 A variety lately imported from Savoy, and the vicinity 
 of the Alps, by George Brown, Esq., of Beverly, and 
 much resembling the Bigarreau Gros Noir, or Trades- 
 cant's Black Heart. Fruit very large, black, flesh firm or 
 hard, and good ; ripening in August, or very late. 
 
 11. *MANNING'S BLACK BIGARREAU. 
 
 New, valuable, and originated by Mr. Manning. Large, 
 round, and black ; the flesh sweet and of excellent flavor; 
 ripening in August, and highly deserving a place in every 
 good collection. The tree grows handsome, is very pro- 
 ductive ; the foliage very large, shielding the fruit. 
 
 no. MADISON BIGARREAU. 
 
 New, valuable, and very productive ; originated by Mr. 
 Manning. Large, amber colored next the sun, pale in the 
 shade ; flesh firm, flavor excellent ; ripening in July. 
 
 12. *NAPOLEON BIGARREAU. 
 
 Bigarreau Napoleon, Lourman, Hort. Soc. Cat. 
 Lauermann. jDr. /f«7/«cA. Bigarreau Gros Monstreux. Thorn. 
 Gros Bigarreau de Lauermann. 
 
 The tree is extraordinary for the vigor and beauty of its 
 growth; the leaves are very large, and plain or smooth on 
 their upper surface ; the fruit very large, heart-shaped ; 
 pale yellow in the shade, with bright red spots next the 
 sun ; flesh remarkably white, solid, of a sweet, and agree- 
 able, and excellent flavor. The largest and most beautiful 
 of the heart-shaped cherries. It ripens early in July. 
 
 13. WHITE BIGARREAU. 
 
 Graffion. Lind. Bigarreau. Hooker. 
 Turkey Bigarreau. 
 
 Very large, obtuse, heart-shaped; fine red next the sun, 
 yellowish amber color in the shade ; flesh firm, white, sweet, 
 and well-flavored. A beautiful and excellent fruit, not very 
 productive. The tree, says Mr. Hooker, *' evidently ex 
 hibits the characteristics of age and debility." 
 
 14. *BLACK EAGLE. 
 
 Of a size varying from medium to large, obtuse heart 
 formed ; of a dark purple color, or nearly black ; flesh very 
 lender, rich, and of excellent flavor, and ripens early. 
 
NEW AMERICAN ORCHARDIST. 
 
 The tree grows strong and very upright, and is very pro- 
 ductive; the leaves very large. This new variety was sent 
 by Mr. Knight, in 1823, to the Hon. John Lowell, and 
 was raised by Miss Elizabeth Knight, of Downton Castle, 
 in 1806, from a seed of the Bigarreau, fertilized by the 
 May Duke. 
 
 15. *BLACK HEART. 
 
 GuiGNiER A Fruit Noir. Du/i. 
 Rather large, heart-shaped ; dark purple, approaching 
 to black at maturity ; the flesh is dark red, tender, of ex- 
 cellent flavor. Ripe early in July, and a good bearer. 
 The true Black Heart is one of the best of cherries. 
 
 16. *BLACK TARTAREAN. 
 
 Black Russian, Black Circassian, Superb Circassian. 
 
 Frazer's Black Tartarean, Ronald's Black Heajrt, Po7n. 
 Mag. 
 Very large and beautiful, and of most superior quality ; 
 heart-shaped ; of a dark purple or black color ; the flesh 
 firm, dark red or purple, and of most excellent flavor. The 
 tree is elegant ; of upright and extraordinary rapid growth ; 
 its productiveness very great. It ripens the first of July. 
 Supposed to have originated in Spain ; thence carried to 
 Circassia, or Russia ; from Russia it was brought to Eng- 
 land, in 1796, by Mr. John Frazer. — Poin. Mag. — But 
 according to Mr. Hooker, it was brought from Circassia, in 
 1794, by Mr. Ronalds. 
 
 IT. *DOWNER CHERRY. 
 
 A new and valuable variety, reared by Samuel Downer, 
 Esq., of Dorchester. The tree is very vigorous, and up- 
 right in its growth ; the leaves very large, dark green ; a 
 constant and great bearer. A large, light red cherry, of 
 roundish form ; the flesh firm, flavor good and sprightly. 
 Very late, and one of the most productive. It ripens after 
 most other superior varieties are gone, and is on this 
 account the more valuable, and highly prized in the 
 markets. 
 
 18. DOWNTON CHERRY. Ilort Trans. Thomp- 
 son. 
 A new variety, raised by Mr. Knight, from the Elton or 
 Waterloo. It is large ; nearly round, inclining to heart- 
 shape ; of a pale yellow color, sprinkled with minute red 
 spots and larger patches of dull red or maroon; the flesh 
 pale amber color, tender and juicy, very sweet and high-, 
 flavored. An excellent fruit. The tree bears well. 
 
CHERRIES.— -CLASS I. 237 
 
 19. ELTON. Mr. Kniglit. Hooker's Pom. Land. PI. 
 
 VII. 
 
 Raised by Mr. Knight from the seed of the Bigarreau 
 and pollen of the White Heart. The tree is very vigorous 
 and very productive. The fruit is pretty large, heart- 
 shaped ; pale glossy yellow in the shade, but marbled with 
 bright red nexrthe sun ; the stalk slender, two inches long ; 
 the flesh firm, sweet, and rich. Very early. Sent, in 1823, 
 by Mr. Knight, to the Hon. John Lowell. 
 
 20. FLORENCE. Hort. Trans. Vol. ii. p. 229. 
 Large, heart-shaped, depressed ; of a yellow amber color, 
 
 marbled with bright red in the shade; bright red next the 
 sun ; tolerably firm, juicy, rich, and sweet. A beautiful 
 cherry, introduced by Mr. Houblon, from Florence. 
 
 21. *GRIDLEY. 
 
 This excellent variety, which is sometimes called the 
 Apple Cherry^ originated on the farm of Deacon Samuel 
 Gridley, of Roxbury. The tree bears constantly and very 
 abundantly. The fruit is of handsome size, round, black ; 
 the stalk short ; the flesh very firm, like all others of the 
 Bigarreau class; juicy, of a fine, vinous flavor. During 
 long-continued storms, it is sometimes liable to crack at 
 maturity. A popular fruit for the market. It carries well, 
 and is ripe soon after the early cherries are gone, or early 
 in July. 
 
 22. HEREFORDSHIRE BLACK. R. M. 
 
 Late Black Heart. 
 A large, black, and heart-shaped cherry; a most excel- 
 lent fruit; a great bearer, and more valuable for ripening 
 late, when most varieties are gone. 
 
 23. RED RUSSIAN CHERRY. 
 
 A new and superior variety, which was imported from 
 Russia, about thirty years ago, into Brooklyn, N. Y. ; its 
 original name lost. A large, dark red cherry, of excellent 
 flavor and quality. Ripening very late, or in August. 
 The tree is very productive. 
 
 24. *SPARHAWK'S RED HONEY CHERRY. 
 
 A most superior native fruit, and so named for Edward 
 Sparhawk, Esq., of Brighton, who has introduced this cap- 
 ital variety to notice. The tree grows upright and hand- 
 some, and is wonderfully productive. The fruit is large, 
 bright red, tender, juicy, of a very sweet and delicious 
 
238 NEW .OiERICAN ORCHaRDIST. 
 
 flavor. It is sometimes called the Honey cherry. A fine, 
 profitable cherry, fi-om its excellent qnalities and very ex- 
 traordinary productiveness, to cultivate for the market. It 
 ripens late, and is one of the best of all cherries. 
 
 25. WATERLOO. Hort. Trans. 
 
 A large, round, dark red fruit, inclining to black at ma- 
 turity; the flesh is firm, and of excellent flavor. Raised 
 by a daughter of Mr. Knight, and so named from its per- 
 fecting its first fruit soon after the battle of Waterloo. The 
 tree is of strong, but irregular growth. This fruit was sent 
 by Mr. Knight, in 1823, to the Hon. John Lowell. 
 
 26. *WHITE TARTAREAN. 
 
 Transparent, White Transparent Crimea. 
 Rather large, beautiftd, and obtuse heart-shaped ; pale 
 yellow, approaching to an amber color next the sun ; flesh 
 half breaking, and of excellent flavor. A much admired 
 fruit, which ripens early in July. The tree grows upright 
 and handsome, and bears well ; the leaves are large, smooth. 
 One of the best fruits of the class of white cherries. 
 
 CI.A88 II. 
 
 DUKE CHERRIES, MORELLOS, &c. 
 
 27. *ARCHDUKE. 
 
 Late Duke. Thompson. 
 
 Griotte de Portugal. Duh. Portugal Duke. 
 A large, globular-formed, red cherry ; like the May Duke, 
 it grows in clusters ; but the tree grows more vigorous 
 than that variety. An excellent cherry, and a great bearer. 
 It ripens in July, and hangs a long time on the tree, im- 
 proving in flavor ; and is, on all accounts, a valuable fruit. 
 
 28. BELLE DE CHOISY. Pom. Mag, Bon Jard. 
 Doucette, Cerise de Palembre. 
 
 A middle-sized, roundish fruit, growing in pairs on a 
 forked stalk ; skin transparent, red, mottled with amber ; 
 the flesh amber-colored, tender, and sweet; ripe rather be- 
 fore the May Duke. It bears well as a standard, 
 
CHERRIES. CLASS II. 239 
 
 ti9. BELLE ET MAGNIFiaUE. 
 
 This fine cherry was introduced to notice by Genera. 
 Dearborn. The tree is of vigorous growth, and moderately 
 productive; the fruit of the largest size; round, of a dark 
 red color, mottled with white spots, and abounding in acid. 
 Valuable from its late maturity. The fruit is from France. 
 
 30. *EARLY PURPLE GRIOTTE. Thompson. 
 
 Of medium size, heart-shaped; of a dark red color; 
 flesh tender and excellent. It ripens the beginning of 
 June. A valuable cherry, particularly for its early ma- 
 turity. 
 
 31. GERMAN DUKE. 
 
 GiiioTTE u'Allemagne. Kouv. Cours Complet (VJlgr. 
 De Chaux, Dh Comte de Saint Mauu, lb. 
 Equally as large as the Archduke ; almost as black; the 
 flesh deep red, and very acid. It ripens the middle of July. 
 The tree is of middle size, and not very productive. 
 
 32. *MAY DUKE. 
 
 A large, globular, red cherry, usually growing in clusters. 
 At maturity the flesh is tender, juicy, of an agreeable but 
 acid flavor. This kind is usually gathered in June, and 
 while it is yet sour and immature, for the markets, being 
 one of the earliest varieties. The tree is of moderate vigor, 
 compact in its form, and productive. 
 
 33. MONTMORENCY. 
 
 Cerisier de Montmorency a Gross Fruit. Bon Jard. 
 
 Long Stem Montmorency. 
 The fruit is large, flattened at its extremities, of a lively 
 red color; the flesh of a yellowish white, slightly acid, and 
 excellent. The tree is not very productive. It ripens in 
 July. The Short Stem Montmorency, or Gros Gobet, is a 
 fruit of less size, and the tree less vigorous. 
 
 34. MORELLO. 
 
 Milan. Lang. Cerise du Nord of JVoisctte. Lind. 
 Middle-sized, round; nearly black at maturity; tender, 
 juicy, of an agreeable flavor, in which much acid predomi- 
 nates. July. This fruit is used for preserving. 
 
 35. *PLUMSTONE MORELLO. 
 
 A very large, dark, round cherry, nearly black, of a 
 rich, acid flavor, and deemed superior to all European 
 Morellos. The stone is very large, and resembles that of 
 a plum. A native fruit from Virginia, introduced to no* 
 
240 NEW AMERICAN ORCHARDIST. 
 
 tice by William Prince, Esq., of the Linncean Botanic 
 Garden, Flushing. 
 
 ORNAMENTAL VARIETIES. 
 
 36. LARGE DOUBLE FLOWERING CHERRY. 
 
 The tree is of vigorous and upright growth ; the flowers 
 are very large, very double, and beautiful, resembling 
 clusters of small roses. The appearance of the tree when 
 in full blossom is striking and highly ornamental. The 
 tree belongs to the Merisiers, or trees of the first class. 
 
 37. SMALL DOUBLE FLOWERING CHERRY. 
 The tree is of slow, dwarfish growth ; the blossoms, how- 
 ever, are not less beautiful than the preceding. The tree 
 belongs to the Morellos and Dukes, or to the second class. 
 
 38. SERRULATE DOUBLE FLOWERING CHER- 
 RY. 
 
 Cerasus Serrulata pleno. 
 This new variety is one of the most beautiful of all the 
 double flowering cherries. Both this and the following 
 kind were introduced to America in 1840. 
 
 39. CHINESE LARGE DOUBLE FLOWERING 
 CHERRY. 
 
 Cerasus Grandiflora Sinensis pi.eno. 
 By information lately received from Mr. Lee, this vari- 
 ety is understood to be new, and more beautiful than the 
 Serrulata, or any other species of double flowering cherry. 
 
 40. TOBACCO LEAF. 
 
 BiGARREAUTiER A Feuieles de Tabac. Bou Jard. 
 A small, pale red fruit, of indifferent flavor; a poor 
 bearer. The growth of this tree is strong, but crooked ; 
 the leaves of enormous size. It is said to have received its 
 name from the supposition that its fruit would prove pro- 
 portionally large; cultivated only as a curiosity. The tree 
 belongs to the first class. 
 
 41. VIRGINIA WILD CHERRY. 
 
 Cerasus Virginiana. 
 A native. It is found growing wild in the forests and 
 pastures, and is a distinct species from any others here 
 
CHEHRIES. — - CULTIVATION. 24 1 
 
 described. The trees grow large, and the fruit is produced 
 in clusters, like currants. It is very small, of a pleasant 
 sweet, slightly bitter, and very astringent taste. This 
 variety is one of the most esteemed of all for brandy. 
 
 42, WEEPING CHERRY. 
 
 Cerisier de Siberia. 
 This beautiful tree is of low growth, its branches slen- 
 der and drooping; its leaves are very small, oblongs 
 lanceolate ; they are of a deep shining green above, and 
 of a pale shining green below. The fruit is small and 
 numerous, of a bright red color, and extremely acid. This 
 highly ornamental tree is generally inoculated at an ele- 
 vated height on the Mazzard cherry. 
 
 43. COLONG DWARF CHERRY. 
 
 A new species of cherry, a native from beyond the 
 Rocky Mountains, and near the sources of the Columbia 
 River ; lately brought thence by the hunters from the far 
 West. A low tree or shrub, the leaves small, oblong, ser- 
 rated, pale green. When but two feet in height, it blos- 
 soms profusely. The fruit is a cherry of a small size and 
 oval form ; of a black color and pleasant taste. 
 
 CULTIVATION. 
 
 The stones of the cherry are sown in autumn, iti a rich, 
 well-prepared soil. The second year they are transplanted 
 to nursery rows four feet asunder, and at a foot distance 
 from each other in the row. They are inoculated the 
 third year. The best soil is a rich, dry, sandy loam, or 
 calcareous soil, and an elevated situation. A cold, clayey, 
 moist soil does not suit them. If the tree grows in suit- 
 able form, pruning is neither much practised nor recom- 
 mended. 
 
 The suitable distance for planting the cherry tree in 
 orchards, varies according to the goodness of the soil, and 
 other circumstances, and may be stated generally at from 
 fifteen to twenty feet asunder. 
 
242 NEW AMERICAN ORCHARDIST. 
 
 MULBERRY. — (Mom..) 
 
 The mulberry is a genus comprising many species. Its 
 origin has been assigned to China; but several species are 
 found growing in a wild state in America. The fruit is 
 a berry of a roundish or oblong form ; of a color varying 
 from white to red or black ; its pulp envelops numerous 
 small seeds. 
 
 Uses. Most of the varieties of the mulberry are es- 
 teemed dessert fruits. When perfectly mature, they are 
 grateful to the taste and very wholesome. The sirup is 
 useful in mitigating inflammations of the throat. The 
 juice, when properly fermented, affords a pleasant vinous 
 wine. Mixed with apples, they afford a delicious beverage 
 called mulberry cider, of a deep red color, like Port wine 
 Lastly, the leaves of the various species of the mulberry 
 constitute the principal food of the silk-worm. Not every 
 kind, however, is equally suitable. Those most esteemed 
 are the Morus alba, M. lucida, 3L tartarica, M. Moretti^ 
 M. Dandolo, M. MuUicaulis, and the new Canton variety. 
 
 VARIETIES. 
 BLACK MULBERRY. ^^ 
 
 Morus Nigra. 
 This tree is a native of Asia Minor. It rises from 
 twenty-five to thirty feet. The leaves are large and rug- 
 ged. Its fruit is large, black, aromatic, juicy, subacid, and 
 good. An agreeable wine is made from its juice. The 
 juice is used for imparting a dark color to liquors; the 
 bark of the root is a powerful cathartic ; and from the 
 bark of the tree, strong cordage and brown paper are made. 
 RED MULBERRY. 
 
 Morus Rubra. 
 A native of America. The tree rises to the height of 
 from thirty to forty feet ; the leaves are large, cordate, often 
 palmated, and more often three-lobed, dark green above, 
 downy beneath, rugged; the fruit is of a very deep red 
 color, and excellent. This variety is esteemed superior to 
 the Black mulberry as a fruit, and the tree is more hardy. 
 
 For an account of other useful varieties of mulberries, 
 see the Appendix. 
 
GRAPES. 243 
 
 CULTIVATION. 
 
 These varieties of mulberry will flourish in almost any 
 soil, but grow most luxuriantly in a deep, sandy loam, 
 rather in a humid than dry soil. They are propagated by 
 seeds or by layers, and sometimes by cuttings. The seeds 
 are obtained by washing the bruised pulp of thoroughly ripe 
 fruit; they are carefully dried, and sown early in April, in 
 a rich soil, and covered to the depth of half an inch with 
 loam, and pressed down compactly. The second year, they 
 are transplanted to nursery rows. 
 
 VINE {Vitis vinifera.) 
 
 The grape vine is a deciduous tree, with an irregular, 
 contorted stem, and long, flexible branches. They trail on 
 the earth, or, connected by their tendrils to trees, they rise 
 vertically, even to the summits of those which crown the 
 forest. The leaves are large, smooth, or downy, serrated, 
 lobed, or entire. The leaves and footstalks of the white 
 or yellow grapes, change from a green to a yellow color, 
 late in autumn; and those of the red or black grapes, to 
 a reddish hue. The blossoms are produced in long clus- 
 ters or racemes, from the wood of the same year ; they 
 possess a fragrant odor. The fruit is in clusters, the ber- 
 ries round or oblong; their color varying from white or 
 yellow to red, to blue, or to black. The pulp contains a 
 juice, rich, saccharine, and abundant, of surpassing flavor. 
 The berries contain from one or two to five small stones. 
 Those, however, of the Ascalon, or Corinth, and the Sul- 
 tana, have none. 
 
 The vine is a native of the temperate regions. Its his- 
 tory is traced to a very ancient date in Persia. It is cul- 
 tivated extensively for wine in every part of Europe 
 favorable to its growth, from the Mediterranean Sea to 
 the latitude of 51° ; also in South Africa, and the African 
 isles of the Atlantic, and in Greece. It is also cultivated 
 in Barbary and Egypt, and in all those parts of Asia 
 
244 NEW AMERICAN ORCHARDIST. 
 
 which are possessed of a suitable climate; but not, how- 
 ever, so much for wine, its use being forbidden to the 
 disciples of Mohammed. It does not flourish within the 
 tropics; it may, indeed, grow there, but produces but little 
 fruit, except in the mountainous elevations. Yet in some 
 tropical countries, as at Bombay, where unceasing sum- 
 mer allows no rest to the vine, or its wonted repose, they 
 give them, by artificial means, a suitable season for slum- 
 ber; and the vine, thus recruited, becomes productive. 
 l^See Cultivation.] 
 
 The vine is extremely long-lived : it is stated that some 
 have lived six hundred years; and, according to Bosc, there 
 are vines in Burgundy four hundred years old. The na- 
 tive vines of America, as of other countries, ascend to the 
 summits of the highest trees of the forest, growing some- 
 times of enormous dimensions. And vine timber is stated 
 to be of very great durability ; of this fact, the long life to 
 which the vine tree will attain, might alone be deemed 
 sufficient evidence. It is deemed too valuable to be ap- 
 plied to common purposes, its use being confined, almost 
 exclusively, to furniture, statues, &c. 
 
 Uses. The fruit of the grape has been highly prized, 
 in all ages, as a delicious and wholesome dessert fruit. 
 They are used as preserves, in pastry and in cookery. 
 Sugar is also made from the juice of the grape, good, but 
 coarse-grained ; and the unfermented juice, when boiled to 
 the consistency of honey, is esteemed a delicious article 
 of food, being used, both in Europe and in the Moham- 
 medan countries, either with or without sugar, as butter or 
 honey is used. 
 
 Raisins are prepared from the matured fruit of the grape. 
 The clusters, without being separated from the branches, 
 are dipped in a ley of wood ashes, containing a small por- 
 tion of the oil of olives, and then dried by exposure to the 
 sun. By another mode, though not so good, they are 
 dried in an oven. Raisins are esteemed, not only as a 
 delicious, but a wholesome and nutritious food, when used 
 in moderation. They are of extensive use, both for the 
 dessert and in cookery. A good wine may also be pre 
 pared from them. 
 
 The grapes which are imported from France and Spain, 
 are packed in alternate layers of saw-dust, which has been 
 thoroughly dried in an oven ; and we are assured, that 
 
fiRAPES. 245 
 
 grapes may be preserved a year, by being gathered in the 
 afternoon of a dry day, and enclosed in a dry, tight cask ; 
 being laid singly, and in layers, between alternate layers 
 of thoroughly kiln-dried bran. 
 
 Sherbet constitutes a cooling and wholesome drink of 
 the Mohammedans. It consists of the unfermented juice 
 of the grape, mixed with water, sugar, and spices. 
 
 The unfermented juice of the grape, which constitutes 
 the essential elements of wine, consists of, 1st, water ; 2d, 
 sugar; 3d, tartaric acid; 4th, mucilage; each in different 
 proportions. But after fermentation, wine contains, by 
 chemical analysis, 1st, water; 2d, alcohol; 3d, sugar ; 4th, 
 tartaric, carbonic, and malic acids. It also contains tan- 
 nin, a coloring matter, and a volatile oil. 
 
 Gross or watery wines are extremely difficult to pre- 
 serve and manage. It is far otherwise with those which 
 contain a suitable proportion of the essential elements ; 
 these being comparatively of very easy management. 
 Where the elementary principles are deficient, they should 
 be added at once in the beginning, and before the fer- 
 mentation has commenced. 
 
 In modern France, sugar is now added, when its pres- 
 ence is essentially wanting ; and vineyards which before 
 would never make any thing, or but very poor wine, are 
 now, by this addition alone, rendered productive in good 
 wine ; and the sugar produced from the potato, is now, it 
 is said, much used for this purpose in that country ; and 
 for this purpose it seems to be peculiarly adapted, its taste 
 being intermediate between the sugar of the cane, and the 
 sugar which is produced from the grape. 
 
 From a pound and a half of potato starch, one pound 
 and a quarter of crystalline brown sugar has been obtained. 
 And starch, according to Davy, is converted into sugar by 
 the very simple process of boiling in very diluted sulphuric 
 acid. One hundred parts of starch, four hundred parts of 
 water, and one part of sulphuric acid, by weight, are kept 
 boiling lor forty hours ; the loss of water by evaporation 
 being supplied by new quantities. The acid is to be neu- 
 tralized by lime, precisely as the acid which is contained 
 in the juice of the sugar-cane is neutralized, and the sugar 
 is crystallized by cooling. 
 
 The moderate use of good wine is deemed wholesome, 
 especially to convalescents recovering from malignant fe- 
 21* 
 
246 NEW AMERICAN ORCHARDIST. 
 
 vers, and to those of debilitated habits, as it accelerates 
 the circulation. On the other hand, its too liberal or im- 
 moderate use undermines the constitution, and lays the 
 foundation of a train of diseases. It paralyzes the mental 
 faculties, and induces those disorders of body which not 
 uncommonly terminate in death. 
 
 The varieties of the grape are very numerous. The fol- 
 lowing comprises a selection of the best varieties known. 
 
 Varieties. 
 
 In the arrangement of grapes, I have divided the whole 
 into five classes. 
 
 Class I. Those called Chasselas grapes. These are 
 early. 
 
 Class II. Those called Muscats, or Frontignacs. The 
 Muscats are more tardy in ripening than the Chasselas 
 grapes. 
 
 Class III. Other foreign varieties. Black, blue, and 
 purple grapes. 
 
 Class IV. Other foreign varieties. White grapes. 
 
 Class V. American grapes. 
 
 CEiAS^ I. 
 CHASSELAS GRAPES. 
 
 The Chasselas grapes are in high estimation at Paris, and 
 in the north of France, as well for their excellent quality, 
 as for their early maturity. 
 1. *WHITE CHASSELAS. 
 
 Chasselas. Chasselas de Fontainbleau. 
 
 Chasselas Blanc. Chasselas Dork. 
 
 Amber Muscadine. Common Muscadine. Hort. Soc. Cat. 
 
 Royal Muscadine d'Arboice. lb. 
 The wood grows pretty strong ; the bunches are large 
 and shouldered ; the berries are large, round, greenish 
 yellow, golden or amber-colored at maturity ; the flesh is 
 juicy, rich, vinous, and excellent. A capital and very pro- 
 ductive variety. At Paris it is generally cultivated on 
 
GBAPXS. CLASS I. 247 
 
 walls. Near Boston it is considered one of the very best 
 for our climate, ripening well its fruit in open culture, in 
 favorable seasons and situations; at Thomery, famous. 
 
 2. *GOLDEN CHASSELAS. 
 
 Chasselas Dore, Bar sur Aube, Duk. Bon Jard. 
 
 Raisin de Champagne. Bon Jard. p. 366. 
 
 Yellow Chasselas of Thomerv. 
 
 Gros Coulard. 
 The wood of this fine variety is of medium vigor, the 
 joints short ; by this it is distinguished from the White 
 Chasselas, It is also a fortnight earlier than that variety, 
 but is not so exuberantly productive. The bunches are 
 large ; the berries large and round, of a yellow amber or 
 gold color, melting, pleasant, sweet, and excellent. The 
 bunches of this variety are somewhat peculiar, having 
 mostly quite large berries, intermixed with some few of 
 small size on the same bunch. This fine variety has been 
 introduced by S. G. Perkins, Esq., and produces good 
 crops in open culture in warm expositions. To produce 
 great crops, and enable the fruit to set well, it must be 
 screened from high winds from the time of blossoming till 
 the fruit becomes of the size of peas. The Chasselas 
 Dore, Bar sur Aube, of the old Duhamel and the Bon Jar- 
 din ier, must not be confounded with the White Chasselas^ 
 or Chasselas de Fontainhleau, which is sometimes mis- 
 called by this same name. 
 
 3. BLACK CHASSELAS. Lindley. 
 
 Chasselas Noir of the French. 
 
 Black Muscadine of the English. 
 The bunches are the size of the White Muscadine ; the 
 berries are of a globular form, of a black color, and covered 
 with blue bloom; the flesh is rich, and of very good flavor, 
 
 4. MUSK CHASSELAS. Duh, Bon Jard, 
 Chasselas Musque. Bon Jard. Duh. 
 
 The bunches are of medium size; the berries are round 
 and of moderate size, of a green or greenish yellow color; 
 the pulp is sweet, high-flavored, and musky. This variety 
 is rather later than the Golden and White Chasselas. 
 
 5. RED CHASSELAS. Bon Jard, For. Lindley. 
 Chasselas Rouge. Bon Jard. Red Muscadine. 
 
 The bunches are of medium size, but very compact ; the 
 berries smaller than the White Chasselas, of a dark red 
 color, sweet, and of good flavor. Not so early as the 
 White Chasselas. 
 
248 NEW AMERICAN ORCHARDIST. 
 
 6. VARIEGATED CHASSELAS. Thompson. Niel 
 New, and raised by Mr. Knight from the seed of the 
 Chasselas, fertilized by the pollen of the Aleppo. The 
 bunches are long^ loose ; berries rather small, oval ; striped 
 violet and white ; skin thin ; pulp juicy and sweet. The 
 leaves in autumn become beautifully variegated with yel- 
 low and red. A productive variety, resembling the Aleppo. 
 It requires more heat than the Chasselas. 
 
 CliASS II. 
 
 MUSCATS, OR FRONTIGNACS. 
 
 The Muscats, or Frontignacs, are highly esteemed for 
 their delicate and delicious mu&k flavor. They are not 
 quite so early in their season of maturity as the varieties- 
 of Chasselas, and require more heat of climate. 
 
 7. *BLACK FRONTIGNAC. 
 
 Muscat Noir. Muscat de Jura. 1 According to 
 
 Purple Constantia. Black Constantia. 5 Hort. Soc. Cat. 
 The bunches are rather short, of medium size, loosely 
 formed ; the berries are of medium size, round, black, and 
 covered with blue bloom ; the flavor vinous, sweet, and 
 musky. The Purple Constantia, imported by S. G. Per- 
 kins, Esq., from the Cape of Good Hope, grows very 
 strong ; the leaves rough, downy ; berries of delicious 
 flavor ; they contain but two seeds, sometimes but one. Is 
 very productive, ripening sometimes in the open air, but 
 only in peculiarly warm situations and seasons. 
 
 8. *CANON HALL MUSCAT. 
 
 The bunches are large ; the berries large, oval, yellow 
 or amber-colored ; of delicious flavor. Each berry has but 
 one seed. A new and very superior variety, in high repute 
 in England. Earlier than the Muscat of Alexandria, and 
 fully equal to that variety. It is stated, that at Chatsworth 
 the duke of Devonshire has a vinery completely filled 
 with this favorite variety. A favorite also, and much cul- 
 tivated, at the celebrated fruit establishment of Mr. Wilmot. 
 It requires considerable heat, and is very productive. 
 
CRAPES. — CLASS II. 249 
 
 a RED FRONTIGNAC Mr. Neill 
 
 Grizzly Fro.nticnac. lb. Mitscat Rouge. Bern Jard. 
 The bunches are rather large, long, and moderately 
 compact ; the berries are pretty large, round, of a red color, 
 and of a high vinous and musky flavor. This variety 
 a-ipens earlier than the White Frontignac, and although 
 not so high-flavored as that variety, it is more esteemed in 
 France than the Violet and Black Muscat. 
 lO. BLACK MUSCAT OF ALEXANDRIA. 
 
 Red Muscat of Alexandria.. Jlccording to Hort. Soc. Cat. 
 It resembles the White, except in regard to color. The 
 'buKches are rather large, and shouldered ; the berries 
 father large, oval, of a red codor; the skin is thick ; the 
 flesh firm, juicy, saccharine, musky, and high-flavored. 
 Bradley calls this one of the very best of grapes. It is also 
 said to be more esteemed about Paris than the White Mus- 
 cat ; it ripens there on walls ; here it requires a house. 
 il. *WHITE FRONTIGNAC. 
 
 Muscat de Frontignac, Muscat Blanc, Bon Jard. 
 The bunches are very long, conical^ compact; the ber- 
 ries the size of the Chasselas; round, a little elongated; 
 white, but slightly yellow next the sun ; the pulp white, 
 crackling, of an exquisite sweet and musky flavor. Very 
 productive. Highly esteemed near Boston, where its cul- 
 tivation is principally confined to vineries, as it seldom 
 comes to maturity in out-of-door cultivatioBu 
 
 12. *WHITE MUSCAT OF ALEXANDRIA. 
 
 Muscat d'Alexandria Blanc, ) /• ,. r. 7 
 Passe Longue Musc^ue, \ ""^ ^^^ ^'^'"'^^• 
 
 Malaga White Malaga, } according to Hort. Soc. 
 
 Lunel, Wuite Muscat of Lunel, V ^^ ^ "'^' " 
 
 Muscat of Jerusalem, ) 
 
 The bunches ar^ very large, long, irregularly formed; 
 the berries very scattering, large, oval^ of an amber color 
 at maturity ; the skin is thick ; pulp hard, musky, juicy, 
 racy, and high-flavored ; the berries have one or two 
 seeds, or none. Higlily esteemed by the English; it is also 
 highly esteemed at Paris ; but they consider their climate 
 too cold for all the Muscats. The Muscats are there 
 placed in the angle formed by two walls, the one facing 
 east, the other south. It requires a vinery at Boston. 
 
 13. *WILMOT'S EARLY MUSCAT. 
 
 Wilmot's Early Prolific Muscat. 
 A new seedling grape, of the Muscat species, which ia 
 
25Q NEW AMERICAN ORCHARDIST. 
 
 stated to be one af the most productive bearers. In the 
 vinery it produces its ripe fruit in perfection from March 
 till October. This is one of the four principal kinds which^ 
 exclusively, are cultivated for profit by Mr. Wilmot, of 
 Isleworth, near London, — the selections of all others. 
 
 CLASS III. 
 
 OTHER FOREIGN VARIETIES. 
 
 BLACK, BLUE, AND PURPLE GRAPESv 
 
 14. *BLACK PRINCE. Hort. Soc. Cat. 
 Alicant. Gros Noir d'Espagne. -. 
 
 Black Spanish. Black Valentia. r .According to Hort. Soc 
 Black Portugal. Black Lisbon, i Cat. 
 Cambridge Botanic Garden. -^ 
 
 The leaves are broad, deeply-lobed, widely-serrated^ 
 their long footstalks tinged with red ; the bunches are 
 very long, sometimes, but rarely, shouldered ; the berries 
 are oval, dark purple, and covered thick with blue bloom ; 
 the flesh is pale, juicy, sweet, and well-flavored ; each usu- 
 ally containing five seeds. This excellent grape, it is 
 stated, sometimes ripens even on the open walls in the 
 south of England; the bunches have sometimes weighed a 
 pound and a half. It is very productive. 
 
 15. BLACK CAPE. 
 
 The bunches are very large and shouldered, sometimes 
 weighing over two pounds ; the berries extraordinary largfe, 
 oval, and black ; of excellent flavor and quality. In highly- 
 favorable seasons and situations, it ripens well in the vicin- 
 ity of Boston in open air. Imported by S. G. Perkins, 
 Esq., from the Capo of Good Hope. An acquisition to the 
 country. It is a most productive variety ; and three vines, 
 in open culture, have ripened at Mr. Perkins's more than 
 500 pounds in a single season. 
 
 16. BLACK DAMASCUS. Lindley. 
 
 The bunches are middle-sized and loosely-formed ; the 
 berries are globular and of different sizes ; the large berries 
 have two seeds, the small have none ; their color is black ; 
 flesh delicate, juicy, and of most superior flavor. 
 
GRAPES. CLASS III. 251 
 
 17. *BLACK HAMBURG. 
 
 Red Hamburg. Warner's Black Hamburg. \ a^^„^3' „ ^ 
 Gibraltar. Hampton Court Vine. \ Hon S 
 
 Frankendale. Black Tenxriffe. / ^ ?" * ^^" 
 
 Victoria. j 
 
 The bunches are large, well-shouldered, and compact; 
 their breadth is nearly equal to the depth ; the berries large, 
 oval, of a deep purple color, or nearly black, and covered 
 "with a blue bloom ; the flesh is tender, saccharine, and of 
 excellent flavor. A very productive and excellent variety; 
 a great favorite at Boston, and much cultivated in their 
 grape-houses. In favorable seasons and situations, it ripens 
 at that place in open culture. The wood of this variety is 
 strong and luxuriant; the clusters of fruit are beautiful, 
 and sometimes weigh two pounds, 
 
 18. BLACK LOMBARDY. Hort. Soc. Cat. 
 PooNAii. West's Saint Peter's. ^ According to "Hort. 
 Raisin de Carmes. Raisin de Cuba. ) Sac. Cat. 
 
 The wood is short-jointed; the bunches long and large- 
 shouldered ; berries large, roundish oval, black at maturi- 
 ty ; the skin thin ; pulp juicy, sweet, high-flavored, excel- 
 Jent. It requires a vinery or walL 
 
 20. BLACK MOROCCO. 
 
 Bi.a<;k Muscadel. ) Un^t <?ni. r^t 
 
 Gros Maroc. Black Raisin. ] ^^^'- ^'''' ^''*' 
 The bunches vary from medium to very large ; tlie ber- 
 ries are large, oval, of a dark red or violet color, and cov- 
 ered with bloom ; the skin is thick ; the flesh juicy, sweet, 
 good-flavored. Near Boston it sometimes ripens in open 
 culture, but only in favorable situations and seasons. 
 
 21. BLACK ST. PETER'S. 
 
 Black Grape, from Palestine. Speechly. 
 The bunches are large, long, sometimes shouldered:; 
 they resemble the Black Hamburg, but are longer ; the 
 berries are large, roundish oval, of a black color, and thin 
 skin; very juicy, delicate, and fine-flavored. Near Boston, 
 this grape is seldom cultivated, except under glass, 
 
 22. MILLER'S BURGUNDY. 
 
 Le Meunier, Morillon Jaconne. 
 The bunches are short and compact ; the berries small, 
 round, black, and covered with blue bloom; the flesh is 
 tender, juicy, very sweet, and good-flavored; the under 
 surface of the leaves is covered with hoary down, like meal ; 
 hence the name of Miller's Grape. One of the hardiest 
 %'arieties, and extensively cultivated in Burgundy for wine. 
 
60. *BLACK CHAMPION. Gray. 
 
 New, the berries black ; very large, or larger, of highef 
 flavor, and much superior to the Black Hamburg; and 
 eminently productive. Such is the account of the late Mr, 
 Gray the younger, of Brompton Park, near London, of 
 whom, in 1842, I received this fruit, 
 
 61. BLACK PROLIFIC GRAPE. Hort. Soc, Cat 
 Bunches loosery formed; berries bJaek ; roundish; the 
 
 skin thin ; of a sweet and excellent flavor. Is both early 
 and productive. It ripens in a vinery or on a wall. Thus 
 proved and described by Mr. Thompson. 
 
 6a. BLACK TRIPOLI. Hort. Soc, Cat. 
 
 The buTiches are loosely formed ; berries round, blacky 
 with a thin skin ; sweet, and of excellent flavor. It require* 
 a house, and ripens late. Thus proved by Mr. Thompsore,^ 
 at the garden of the London Hort. Soe. 
 
 63. PETERSBURGH. Hort. Soc. Cat 
 Black Saint Petersburgh. Hort. Soc. Cat. 
 The bundles are loosely formed ; berries black, found ;; 
 the skin thick ; juice saccharine, and of first quality. It 
 requires a vinery. Thus described and proved at the gar-* 
 den of the London Hort. Soc. 
 
 24. *ESPERIONE. Hort. Trans. VoL iii. p. 93. 
 Turner's BxacK. Hort. Cat. 
 
 The bunches are large, the size of the Black Hamburg, 
 shouldered, pretty compact; the berries are round, or 
 flattened at the head, of a deep blue or black color, and 
 covered with bloom; the flesh adheres to the skin, and, 
 though neithef melting nor high-flavored, is pleasant. The 
 Esperione is productive to an extraordinary degree, very 
 hardy, very early, equally so with the Sweetwater and 
 Muscadine ; aind in unfavorable seasons, has a decisive ad- 
 vantage over these varieties. 
 26. GROS GUILLAUME. N. Dull. 
 
 The bunches very large and compact ; the berries are 
 large, oval, black, and covered with azure bloom ; the 
 skin is thick; the flesh green, melting; the juice abundant, 
 and without color, pleasant, and sweet. They have gener- 
 ally three small seeds. It produces abundantly, ripening 
 the middle of September. In good years it ripens well on 
 espaliers. Its cultivation is not yet extended in the envi- 
 rons of Paris, but it merits to be cultivated for the table. 
 
«RAPES. CLASS IV. 253 
 
 US. LANGFORD'S INCOMPARABLE. Lhidlei/. 
 
 The bunches are of good size, compactly-formed, and 
 shouldered ; the berries are of moderate size ; the smallest 
 are round, the largest oval, of a dark purple color, covered 
 with blue bloom. The flesh is tender, juicy, saccharine, 
 and resembles the Miller's Burgundy. Mr. Lindley states 
 that a single vine, growing at Mr. Langford's, produced 
 two hundred and twenty-five pounds in a single year ; he 
 esteems it the best and most hardy out-of-door grape 
 known in that country. 
 
 29. *SEEDL1NG OF BLOOM RAISIN. Thompson. 
 A new and superior variety, produced for exhibition from 
 the garden of the London Hort. Soc. in 1837. Bunches as 
 large as the Black Hamburg, but more loose ; berries black*- 
 er, and of higher flavor. It ripened by the side of the Black 
 Hamburg near a month earlier ; hence it will be duly ap- 
 preciated by those who cultivate early fruits. One of the 
 most deserving fruits which appeared. Thus was it de- 
 scribed by Mr, Thompson. 
 30> *WILMOT'S NEW BLACK HAMBURG. 
 
 Victoria, Identically^ according to Mr. Ronald. 
 A new, splendid variety ; extensively cultivated by Mr, 
 Wilmot, of Isleworth. The bunches large ; the berries 
 larger than the Black Hamburg, and resembling bodies 
 rendered globular by the blows of a hammer ; are very 
 large and beautiful, of a blue*black color, and covered 
 with azure bloom ; delicious, but not quite equal in flavor 
 to that excellent variety. Very productive. 
 
 Ct,AS8 IV. 
 
 OTHER FOREIGN VARIETIES OF WHITE GRAPES. 
 
 64. CHARLSWORTH TOKAY. HorL Soc. Cat. 
 
 The bunches are compact ; berries oval ; of a white 
 color ; skin thick ; of an excellent Muscat flavor. It re- 
 quires a vinery. Such is the description of Mr. Thomp- 
 son of this new fruit, as proved by him at the garden of 
 the London Hort. Soc. 
 22 
 
254 NEW AMERrCAN ORCHARBIST. 
 
 35. WHITE CORINTH. 
 
 CoRiNTHE Blanc. Duk. and Bon Jard. 
 The bunches are small, oblong, compact; the berries- 
 very small, round, yello-w, juicy, sweet,^ and without seeds. 
 The Violet Corinfhe differs from this only in color, and 
 is probably identical with the Black Corinth, Zante, or 
 Mlack Ascalon, known in commerce as the Zante cur- 
 rants, which we receive from the Mediterranean in a dried 
 state. It has been estimated that 6000 tons are annually 
 shipped from the Ionian Islands. 
 
 36. MALMSEY MUSCADINE. For. Lindlcy. 
 Malvoisee Musque of BradlfAj. 
 
 It resembles the White Muscadine, but the bunches and 
 berries are smaller. It is very sweet, and of high flavor ; 
 it bears well, and is a valuable grape. It requires a vinery 
 in England — so say Forsyth and Lindley. Bradley says 
 it is one of the richest musked grapes; that it came from 
 Montserrat, and grows plentifully about Turin, 
 
 37. PITMASTON WHITE CLUSTER. Hort Trans. 
 Raised by John Williams, Esq., of Pitmaston, from the 
 
 seed of the Auvcrnat, or Miller's Burgundy. The bunches 
 are rather larger than the Auvernat, compactly formed. It 
 ripens earlier than that variety or the Sweetwater. The 
 berries are round, a little flattened at the apex, of an am- 
 ber color, but bronzed with russet next the sun ; the flesh. 
 is tender and pleasant. 
 
 38. SCOTCH WHITE CLUSTER. Thoin. Rivers. 
 The bunches axe compact ; berries roundish oval ; of a. 
 
 white color ; of a sweet and excellent flavor. This grape 
 is very early, very hardy, and productive. 
 
 39. *MALVASIA, EARLY WHITE. Thompson's Cat, 
 
 MoRNA Chasselas. Mornain Blanc. ^ tj * o n * 
 
 GT-i CI _^ TIT T-» i Hort. ooc. Lat. 
 
 rove Lnd Sweetwater. Meliek Blanc. ) 
 
 The berries are obovate, of a white color; skin thin, 
 
 juice saccharine, excellent. It requires a vinery or walL 
 
 Early and productive. Thus described by Mr. Thompson. 
 
 At Mr. Wilmot's celebrated establishment, near London, 
 
 a superior and favorite variety is cultivated, there called 
 
 Neio Sivceficater, which is probably no other than this. 
 
 40. SYRIAN. Mr. Neill 
 
 One of the coarsest of the grape kind ; the bunches 
 large, broad-shouldered, of very regular form ; the berries 
 are large, white, oval ; the pulp firm and hard, of tolerablef 
 
GRAPES. — CLASS IV. ^55 
 
 'ilavor if well ripened. An excellent bearer; and the bunches, 
 when ripe, will remain many weeks longer than any other 
 variety. This grape would not probably ripen in the open 
 mr in the climate of New England. Mr. Speechly has 
 stated that he raised at Welbeck a bunch of this variety 
 measuring nineteen and a half inches in breadth, twenty- 
 one and three fourths inches in depth, in circumference 
 four and a half feet, and weighing nineteen and a half 
 pounds. This is supposed to be the kind mentioned, 
 Numbers xiii. 23. 
 
 41. TOKAY. Dull. 
 
 White Morillon. SpeecJdi/s Si/n. Grizzly Muscat. 
 The bunches are of moderate size, compactly formed , 
 •the berries, inclining to oval, are rather small, faintly tinged 
 with gray or red; saccharine and pleasant. This graj>e 
 ripens in good seasons near Boston in open culture, and 
 is the variety of which the celebrated Tokay wine is made. 
 
 43. WHITE HAMBURG. Speechly. Lindley. 
 White Portugal, White Lisbon, Hort. Soc. Cat. 
 White Raisin, Raisin Muscat. 
 
 The bunches are large and loosely-formed ; the berries 
 large, of an oval form and greenish white color ; the skin 
 is thick, the pulp hard, and the juice sweet, slightly mixed 
 ^vith acid. Mr. Lindley informs us that this grape is by 
 many much admired, that it keeps long, and is tlie same 
 that is annually imported into that country from Portugal, 
 to the value of =£10,000 in the winter season, and sold in 
 the shops for Portugal grapes. We may perhaps ascribe 
 its long keeping to its hard pulp and thick skin, and would 
 suggest that it might prove a profitable article of cultivation 
 and export from the Southern States. 
 
 44. WHITE ST. PETER'S. 
 
 Saint Pierre. Bo7i Jard. p. 368. Moscow. 
 The bun-ches are large, very beautiful, and compactly 
 formed ; the berries are round, white, and excellent. A 
 valuable new variety, and well deserving trial with us. 
 
 45. ALEPPO. Speedily. 
 Raisin Suisse. 
 
 The bunches are formed of berries of different colors ; 
 the berries are round, of medium size; some are black, 
 fiome white, but mostly striped with black and white ; the 
 skin is thin, the flesh juicy, and of superior flavor ; the 
 leaves are beautifully and variously striped in autumn with 
 
256" NEW A^rERl'CAN ORCHARDIST. 
 
 red, green, and yellow. This grape is rarely cultivated 
 near Boston, except under glass. 
 
 65. ALEXANDRIAN CIOTAT. Hort. Soc. Cat 
 The bunches are long ;. berries oval ; white or yellowish 
 
 white ; the skin is thin^ -^ pulp sweet, of excellent flavor- 
 The fruit sets irregularly, and requires a vinery. 
 
 66. BLANCHE. Hort. Soc. Cat. 
 
 The bunches are large; berries oval; pale green ; the 
 skin is thin; pulp sweet, of excellent flavor. It requires a 
 vinery or wall, according to Thompson, and ripens early. 
 
 67. WHITE SWEETWATER. Hort. Soc. Cat. 
 Chasselas Phkcock. ) ^,,,^dmgtoHort. Soc. Cat. 
 
 CHASSELA3 KOYALE. ) ^ 
 
 The bunches are open, with strong footstalks ;. berries 
 Jarge, round, of a white color, sometimes obscured by rus- 
 set next the sun ; skin thin, j,uice saccharine, and of excel- 
 lent flavor. According to Mr. Thompson, it is apt to set 
 badly, especially if the vines are old. Near Boston it ripens 
 well, but only in favorable situations, or protected by a walL 
 
 68. RISSUNG, WHITE. Hort. Soc. Cat. 
 Celebrated as a wine grape ; as such in high estimation 
 
 on the Rhine. The bundles are compact; berries round,, 
 greenish white ; skin thin ; pulp sweet and excellent. It 
 requires a wall. 
 
 69. TRAMINER, RED. Hort. Soc. Cat. 
 
 A much-esteemed wine grtipe. It requires a wall. 
 Bunches compact ; berries pale red,, roundish oval ; skira 
 thick ; flavor sweet, aromatic, excellent. 
 
 42. VERDAL. Mr. Ncill. Bon Jard. 
 Verdelho. Ih. Bon Jard. p, 367. 
 The vine grows vigorously ; it is remarkably productive ; 
 the bunches are variable in size, but beautiful ; the ber- 
 ries are oval, of a fine amber color, of a very rich, saccha- 
 rine taste and good flavor. Much cultivated in Languedoc^ 
 and there called Verdal. It was brought from thence to 
 Paris, where it is highly esteemed as the best and sweetest 
 of all dessert grapes ; but it there requires a warm sum- 
 mer and the best exposition to bring it to maturity, when 
 the bunches become beautiful, the berries large, each con- 
 taining two seeds. This is the Verdellio grape of Ma-- 
 deira,, of which Madeira wine is principally made. 
 
15RAPES. -— CLASS V. 257 
 
 REMARKS ON THE EUROPEAN GRAPES. 
 
 The foregoing list of grapes comprises the best varieties known, 
 of all foreign kinds, all which have been proved, either here, or about 
 the cities of Paris and London, or at the <3rarden of the London 
 Horticultural Society. Far superior to the American, they yet re- 
 -quire more care. The earliest kinds here ripen well oiiJy in the citj-, 
 or in warm situations; other and later kinds require a house. Thus 
 circumscribed and bound, the long or branching canes are to be 
 pruned with consummate art, by the system of spur pruning, or by 
 the Thomery mode. In Aptil, these, being rarscd, are throM^n across 
 •the house, — three feet only of the lowermost part being tied up, for 
 the first week, and the part above being bent down to obstruct the 
 sap until the eyes have hroken well below, — then three feet more 
 is raised, and tied to the raftev for a week, or until those lower eyes 
 are also well broken ; and thus continu'mg till the whole vine is 
 raised, which usually requires a month. By this management the 
 vine breaks equally, and is productive from summit to base. 
 
 AMERICAN GRAPES. 
 
 46. ALEXANDER. 
 
 Schuylkill Muscadel. 
 This vine is a great and sure bearer. A large grapfe, 
 blue or black, somewhat eliptical ; sweet and luscious^ 
 when perfectly mature. Major Adlum states that he has 
 made a wine of this grape, which Mr. Jefferson has pro- 
 nounced " worthy the best vineyard in France." Not so 
 suitable for the climate of Boston as the Isabella and Ca- 
 tawba, and by no means equal to them. 
 
 47. BLAND. 
 
 Bland's Madeira, Mazzei. 
 
 This fine native grape does not ripen well in gum* climate, 
 except in favorable seasons; and is thus described by Mr. 
 Bartram in a letter to Doctor Mease : — 
 
 " The bunches are large, branched, and well-shaped, six 
 or eight inches in length ; the berries large, and round or 
 oblate; when perfectly ripe, of a dark purple or red wine 
 color; the juice sweet and lively, having a little musky 
 flavor, with a small portion of an agreeable astringency, 
 somewhat like our best bunch wild grapes, though much 
 22* 
 
S58 NEW AMERICAN ORCHARDIST. 
 
 sweeter than any of them. If this grape is what T take it 
 to be, a genuine American, it is a hybrid, or variety." 
 
 48. *CATAWBA. 
 
 This superior variety was introduced to nolice by Major 
 John Adlum, of Georgetown, D. C.^ and is esteemed by 
 him the very best native grape for making wine, known j 
 and the wine made by him at his vineyard, of this grape, i& 
 deemed by good judges excellent. The bunches are of 
 very handsome size and form, and shouldered j the berries 
 are of a deep purple next the sun ; the skin is thin, juicy, 
 sweet, rich, and vinous, with a very little of the native or 
 musky taste. This vine is very vigorous and hardy, re- 
 quiring no protection, and is a great and certain bearer. 
 This and the Isabella are, for the climate of New England, 
 decidedly the very best native grapes hitherto known with 
 us. Mr. Adlum has stated that he has no doubt but by his 
 discovering the Catawba gra))e to be an excellent wine 
 grape, that it will be worth to the United States one hun- 
 dred millions of dollars before the end of this century. See 
 his Memoir on the Cultivation of the Vine in America. 
 
 49. ELSINBURGH. 
 
 Small, very hardy, and very productive; of a blue color, 
 very juicy and sweet, free from pulp and musky taste. 
 
 50. ^ISABELLA. 
 
 This fine native grape was introduced into New York 
 about the year 1818, by Mrs. Isabella Gibbs, the lady of 
 George Gibbs, Esq., of St. Augustine, then r; resident of 
 Brooklyn, L. I. It was received from Dorchester, South 
 Carolina, and was named Isabella, in honor of that lady, 
 by William Prince, Esq., of the LinnoL-an Botanic Garden, 
 From him I first received this vine, about 1820, The vine 
 is extraordinary for the vigor of its growth, and wonderful 
 productiveness. It has been stated that a single vine in 
 the garden of General Swift, of New York, produced above 
 eight bushels per annum, during each of the years 1820 
 and 1821 ; and the astonishing produce which we have 
 here witnessed, confirms our belief in all that has been 
 stated. The bunches are of large size; the berries are 
 large, of an oval form ; of a dark purple color, approach- 
 ing to black, and covered with bloom ; the skin is thin, 
 with but very little pulp ; the flesh is juicy, rich, sweet, and 
 vinous. By hanging the bunches in a room, it has beeo 
 
GRAPES. CLASS V. 259 
 
 found that they soon lose all their slight musky flavor. In 
 our climate, this and the Catawba stand foreinost of na- 
 tive grapes, these being, of all others, longest tried ; both 
 make excellent wine, and equally require no protection. 
 
 American grapes only are found suitable for vineyards, 
 being both hardy and sure. But, as delicious dessert fruits, 
 none, yet found, quite equal the best European kinds, 
 57. OHIO GRAPE. 
 
 New, first discovered, and introduced to Boston, in 1842, 
 by Mr. Longworth, of Cincinnati. Bunches large, some 
 being ten inches, compact ; berries small, round, black, 
 aweet. Productive; and superior, as a dessert fruit, as he 
 asserts, to any other native grape yet known. 
 52. NORTON'S VIRGINIA SEEDLING. 
 
 This superior native grape was originated by Dr. Nor- 
 ton, of Magnolia, near Richmond, Va. The bunches are 
 large, compact; berries small, black, round; good as a 
 table grape, and excellent for wine, which is of a dark vio- 
 let color, or of the color of port wine, wdth a just proportion 
 of astringency, and excellent flavor. The vine bears sur- 
 prisingly ; all which I witnessed when last at Richmond. 
 I add the full description of Dr. Norton, in his own words. 
 
 " Vitis Nortoni. Produced by artificial impregnation 
 tVom the Bland and Meunier. Foliage somewhat resem- 
 bling the Bland. The shoots are of a red color, hardy, and 
 resisting the greatest degree of cold which happens in any 
 portion of the Union ; thriving with little care, and never 
 failing to produce abundant crops of fruit, which has not, 
 within the last 15 years, been known to mildew or rot. 
 Fruit blackish, or of a dark purple; ripens in September, 
 and will remain perfect until the hardest frosts ; largest 
 bunches 9 or 10 inches long, sometimes shouldered, and 
 moderately compact, weighing one fourth of a pound ; must 
 rich, and of a dark reddish violet color. 
 
 " Norton's Seedling stands unrivalled as a field and gar- 
 den fruit in Virginia; crops always surprisingly abundant, 
 and yielding wines, which, with proper care, will be found 
 inferior to none of the imported drinks from Madeira or 
 France. I obtained this variety by artificial impregnation, 
 after the manner of Knight. I consider it capable of 
 doubling the amount of our exports, when it is properly at- 
 tended to, throughout the Union ; for there is not a single 
 state in our associated confederacy, which will not be found 
 
260 NEW AMERICAN ORCHAIIDIST. 
 
 propitious to its growth. Wherever the hickory and the 
 oak are to be found, there also you may expect to rear this 
 fruit. In whatever climate the Indian corns mature their 
 seeds, the Norton's Seedling grape will certainly return a 
 most astonishing yield to the cultivator. In France, if its 
 properties were understood^ it would supply the place of 
 much of that useless trash, which just now so unprofitably 
 clothes her fair bosom ; no casualty would then cause any 
 serious diminution in the vintage, — which circumstance 
 alone, independent of the improvement of her vines, would 
 be, in a national point of view, of incalculable benefit to 
 that country." 
 
 Mr. John Carter, of the vicinity of that same city, who 
 also cultivates this and the Catawba and Prince Edward 
 vines to a considerable extent for the purposes of wine, has 
 informed me, by a letter of a simultaneous date, as follows : 
 — " With regard to the value of this grape, I will say, that 
 if your climate admits the Catawba and Isabella to mature 
 their fruits before frost, this grape, being rather earlier than 
 either of them, will produce at least 1000 gallons per acre, 
 of such wine as sells here readily for ^3 per gallon." 
 
 53. CUNNINGHAM PRINCE EDWARD. 
 
 A very superior grape, found growing in Prince Edward 
 county, Virginia, much cultivated by Dr. Norton, Mr. John 
 Carter, and others at Richmond and its vicinity, and highly 
 approved by them all as a most excellent table grape, and 
 fine for wine. From Dr. Norton I am favored with the 
 following more particular account of this fruit, which I 
 here subjoin : — 
 
 *' The Cunningham grape, from the county of Prince 
 Edivard, in this state, does not often rot or mildew; it is 
 certainly a fine-flavored fruit, resembling in taste the Ni- 
 grillo of Madeira. It possesses, next to Norton's Seedling, 
 more saccharine principle than any other fruit we culti- 
 vate; it has so far, however, proved a shy bearer. — Leaf 
 three irregular lobes, obtusely serrated, resembling the 
 Bland, the under side yellowish green; length of the foot- 
 stalk 2.^ inches ; the largest bunches, weighing one fourth 
 -of a pound, are of unusual length; berries round, black, 
 sweet, and vinous, irregular in size, some nearly as large as 
 the Bland, being a sack of juice without pulp; ripens the 
 last of September, and by no means inferior to any foreign 
 variety." 
 
GRAPES. 
 
 CLASS -V. 261 
 
 54. WOODSON PRINCE EDWARD. 
 
 A remarkable variety, found growing in Prince Edward 
 county, in Virginia; cultivated to considerable extent by 
 Dr. Norton, Mr, Carter, and others in the vicinity of Rich- 
 mond. Dr. Norton has kindly favored me with the de- 
 scription of this fruit, which is as follows: — "Three in- 
 distinct lobes form the leaf, the terminal lobe more pyram- 
 idal than usual, and more minutely elongated; indentures 
 of the leaf obscurely defined ; upper surface of a dark 
 shining green, under portion glaucous; length of the foot- 
 stalk three inches. The Woodson is a great bearer, ripens 
 later than most other fruits, requiring the action of a slight 
 frost to bring it to a proper state for the press. I consider 
 it a proper fruit for the manufacture of sparkling wine. 
 Such only will it yield, upon which you may certainly 
 make a calculation. The must is replete with a pulpy 
 matter, difficult to throw down from the mass." 
 
 Mr. Carter, by a letter of a simultaneous date, states 
 generally, that the Woodson Prince Edv/ard is very pro- 
 ductive,' a certain bearer, and fine wine grape. I have the 
 most perfect confidence in the statements of these gentle- 
 men. 
 
 55, SCUPPERNONG. 
 
 This fine species is a native of North Carolina and 
 Virorinia, and is found growing spontaneously at Roanoke 
 Island, and in various other places. It is believed to be 
 rather earlier than the Isabella. The fruit is large, round- 
 ish ; of a color varying from white, or brick red, to black; 
 of a sweet, rich, and aromatic flavor. The wine made of 
 this grape is of a very extraordinary and peculiar flavor. 
 For the following account of this singular fruit I am in- 
 debted also to Dr. Norton. 
 
 " The wood is smooth and remarkably hard, rarely ex- 
 liibiting that shaggy appearance of the bark usual with 
 most other vines; the bark of the old wood is of a light 
 iron color ; that of the young wood is of a brighter hue, 
 marked with small specks of grayish white ; the leaf is finely 
 indented or serrated, and highly glazed both above and be- 
 low; it is tough and durable, remaining attached to the stem 
 till the hardest frosts ; the berry is of a greenish v.-hite color; 
 the skin of a satin-like texture, varied with minute choco- 
 late-colored dots. It is pulpy, but easily dissolves in the 
 
"262 NEW AMERICAN ORCHA^IDIST. 
 
 mouth, and is of :i honey-like sweetness, and musky flavor 
 and scent. The berries are congregated in bunches of 
 from two to six each, the weight of the largest being eighty 
 grains, and the smallest forty grains. The vine is a great 
 grower and abundant bearer ; its flowers have no odor ; 
 and it ripens its fruit here (at Richmond) the last week in 
 September. The vine differs from the Black Scuppernoug 
 ■only in respect to color. This vine produces a wine much 
 like one of high value in Madeira, {Aqua dc 3IeI,) only 4 
 or 5 pipes of which are made there each season on a 
 single estate." 
 
 Much wine is made of this grape in North Carolina. 
 Many barrels are made in a single season from a single 
 vine. They are trained on arbors over the large court 
 which usually separates the main houses in that country 
 from the kitchen, which is in the rear; and a single vine 
 will soon cover a space of a hundred feet by forty. The 
 climate of New England is not so well suited to this vine. 
 Accounts have been stated of single vines which would 
 produce forty bushels in Carolina, They are said to flour- 
 ish, and their roots will find nourishment in sandy land, 
 good for nothing else. 
 
 56. WORTHINGTON. 
 
 This grape, according to Professor Rafinesque, produces 
 smaller berries than the Frost grape; the juice sweet and 
 rough, of a dark red color. Major Adlum calls it a very 
 great bearer, and states that the wine of this grape, mixed 
 with the Schuylkill, gives it a degree of roughiiess between 
 Port and Claret. 
 
 CULTIVATION, SOIL, &c. 
 
 The grape vine is propagated by layers; also by cut- 
 tings, which should be cut of the length of two or three 
 eyes, and close below the lowest eye, and set in a warm 
 situation, and humid soil, with but a single eye above the 
 surface ; or it is raised even from the cuttings of a single 
 eye. They may also be grafted at the root by the common 
 mode of cJeft criaftinof- 
 
GRAPSrS. CULTIVATION, SOIL, ETC. 26t> 
 
 The vine requires a Jeep, light soil, and a warm expo- 
 skion, to produce fruit of superior quality. In cold, moist,, 
 strong soils, the fruit is gross and watery, and later in the 
 season of its maturity. The vine flourishes in soils of vol- 
 canic origin ; also in calcareous soils, and even in sandy 
 soils. On land half covered with rocks, they never suffer 
 from drought, and receive a double portion of the rains^ 
 and a double portion of heat from the reflected ray? of 
 the sun. 
 
 The vine is a native of the temperate climates, and 
 requires a winter, — or a suitable season of repose. In the 
 tropical countries, therefore,, it becomes unproductive,, 
 finding no repose, nor its wonted season of rest, except 
 only in the elevated regions of mountains Yet in some 
 tropical countries, as at Bombay,, they give to their vines, 
 b?/ artificial means, a suitable time for profound rest and 
 slumber, and they awaken to fruitfulness for a season. 
 This repose lasts twenty-five or twenty-six days. In Octo- 
 ber, and immediately after the rainy season is past, the 
 roots are laid bare for fifteen or sixteen days ; the vines 
 are then pruned, and in about a week afterwards, the buds 
 will begin to break. The roots are then re-covered with 
 soil, and the ground manured ; v/ater is also given morning 
 and evening, till the fruit attains its growth; and after- 
 wards but once in three or four days, till the fruit is ripe. 
 By varying the season of the operation, a succession of 
 fruit is insured at all time?. 
 
 The young wood of the European vines requires protec- 
 tion in the v?inter, in the Northern and Middle States. 
 Howeyer the modes of training and management may 
 vary, protection is alike necessary in all and every system ; 
 except, only, the wood of three years' growth, which, with 
 most varieties of the European vine, is deemed hardy. 
 
 In treating of the culture and manajrement of the vine, 
 I shall confine my remarks chiefly to its cultivation in the 
 open air ; and more especially to those modes of manage- 
 ment which are practised in a country one of the most 
 enlightened on earth, and possessing a climate not very 
 much unlike our own ; where the vine has been cultivated 
 as an article of commerce and subsistence for two thou- 
 sand years, and where six millions of acres are cultivated 
 in vineyards. 
 
264 NEW AMERICAN ORCHARDIST. 
 
 From all the accounts which we have been enabled to 
 receive, it will appear that the climate of America, in the 
 latitude of Boston, the capital of New England, differs 
 not very materially, in the average amount of heat and 
 cold during the summer half of the year, from the climate 
 of Paris, in the north of France. Their spring time, from 
 its commencement, which is early in March, is obnoxious 
 to storms, and the occasional and destructive frosts of 
 winter. Our springs, from their not commencing till a 
 later period, are more frequently intermingled with the 
 heat of summer; and the vine, with us, never, or but 
 rarely, begins to vegetate till the vernal frosts are gone. 
 With us, vegetation slumbers long, and profoundly secure, 
 immured in our winters, so intensely cold, nor awakes till 
 the danger is past. For the longer duration of their 
 springs, their summers, and their autumns, we are more 
 than recompensed, even in our winters, so rigorous and so 
 fortunately prolonged ; and in our skies, so serene and 
 unclouded ; and in a sun less inconstant, and far more 
 intense in its heat, from its greater elevation. 
 
 In the middle and northern departments of France, 
 and in vineyard culture, the vines are kept low, like plan- 
 tations of the raspberry ; the vines being planted in close 
 order ; or they are trained to low stakes, from two to 
 four feet in height, which are renewed every year. When 
 the vine has risen to a height sufficiently above, it is bent 
 over and passed to the top of the next stake, and secured 
 in its rear ; its luxuriance being thus restrained. 
 
 Midway, on the direct route from Havre to Paris, and a 
 little beyond the city of Rouen, commences the region of 
 vines; considerable portions of the land being covered 
 with vineyards to the hill tops. Universally the vines are 
 planted in close order, and kept low, being trained to ver- 
 tical stakes of but about four feet in height. In autumn 
 these stakes are taken up, and stacked on the ground, or 
 housed. So also it is in Portugal, according to Mr. Lou- 
 don. There, too, the vine is trained in the same manner as 
 in France, at least in those districts where it is cultivated 
 for making wine. The plants are seldom allowed to grow 
 more than 3 or 4 feet high, and the roots are planted about 
 the same distance asunder. The young shoots are trained 
 on poles of reed, or trained horizontally on the tops of each 
 
GRAPES. CULTIVATION, SOIL, ETC. 265 
 
 Other ; and there is only one pruning given in the course 
 of the year, which is in February or the beginning of 
 March. 
 
 The same system of restriction is practised at the Clos 
 de Vougeaud; the vines being kept low, and the ground 
 never manured. This is regarded as the best vineyard in 
 France, and was sold during the revolution, and in 1794, 
 for 1,100,000 francs. This vineyard is walled round. 
 The soil is calcareous, on a foundation of limestone or 
 calcareous rocks. 
 
 I subjoin, in this place, the remarks of the Hon. John 
 Lowell, from the New England Farmer, inserted by him. 
 " From a history of the culture of the vine in France, which 
 I have carefully gone over, I find that the plan of planting 
 the vines very near to each other, in all the middle, and 
 especially the northern provinces, has been of high anti- 
 quity. In 1703, an innovator appeared in France. M. 
 Maupin, in his treatise entitled " A new Method of Culti- 
 vating the Vine," contended that the vines should be 
 planted four feet from each other. All France was alive 
 to the question. The experiment v/as fairly tried, and 
 failed, and the French returned to their old system of close 
 planting and short pruning." 
 
 The finest grapes of France are those of Thomcry. By 
 enlarging particularly on their modes of cultivation, I am 
 describing not theirs alone, but other systems too, whose 
 prhiciples may all here be found, this being the combined 
 and perfect system of other roost perfect systems ; the 
 principles which are in this system developed, not being 
 adapted exclusively to the vine, but will serve to enlighten 
 and instruct in regard to the management of other trees 
 and plants. 
 
 The village of Thomery is situated in the Forest of 
 Fontainbleau, about a league from the palace, and about 
 twenty-eight miles from Paris. It was formerly occupied 
 by vineyards, producing a poor vin dii pays, and has not 
 been enclosed for the cultivation of table fruit until the 
 last forty-five years. At present, says Mr. Robertson, about 
 six hundred acres are walled in for this purpose, in numer- 
 ous small properties and divisions. 
 
 The first introduction of the system of training and 
 managing the vine at Thomery, to the notice of the Amer- 
 ican public, is justlv due to Mr. Lowell. His account, 
 23' 
 
266 NEW AMERICAN ORCHARDIST. 
 
 which was inserted in the New England Farmer, was a 
 translation by him, from the Bon Jardinier, a work of 
 1090 pages, which has been annually published at Paris 
 for nearly a hundred years, with continued improvements. 
 In that work, this mode of training and pruning, and this 
 mode alone, is described by MM. Poiteau and Vilmorin, 
 the distinguished editors, this mode being considered by 
 them as the perfection of all and of every mode and system 
 that had ever been devised. The system has since been 
 introduced to notice in England, with more important par- 
 ticulars, by Mr. Robertson; and his account in the London 
 Horticultural Transactions is from the Bon Jardinier, and 
 also the Pomone Frangai^e of the Comte Lelieur, and other 
 sources. With very considerable portions of Mr. Lowell's 
 account, I have incorporated some valuable portions of 
 Mr. Robertson's ; together, also, with some personal ob- 
 servations of my own on this system, which were made 
 during a transient sojourn in that country. My account, 
 thus combined, and from every source which has come to 
 hand, is also theirs essentially, and is as follows: — 
 
 A light and deep soil is that which is be.st adapted to 
 produce grapes of excellent quality. Li poorer soils, the 
 vine languishes ; in soils more consistent and strong, its 
 productions will be too gross, too watery, and its fruit will 
 have fewer good qualities. In the climate of Paris, the 
 vine requires a warm exposition, in order to ripen perfect- 
 ly its fruit; and it is seldom, except protected by a wall 
 facing to the south or east, that it finds the heat necessary 
 to its perfection. 
 
 Of all the modes adopted, of training or of pruning the 
 vine, we shall speak only of one — that practised at Tho- 
 mery, a village near Fontainbleau, because it appears to 
 us preferable to all others, both for its simplicity and its 
 results. 
 
 As to its results, all the world knows them. The grapes 
 of Fontainbleau are proverbial. It is well known that the 
 most beautiful and the best grapes in the markets of Paris 
 come from Thomery, under the name of the Chasselas of 
 Fontainbleau. 
 
 It has been supposed that the excellence of these grapes 
 is owing to the nature of the soil, and the favorable ex- 
 posure of Thomery. By no means. Thomery has not a 
 happy exposition. The quality of the soil is inferior, in 
 
GRAPES. CULTIVATION, SOIL, ETC. 267 
 
 many parts sterile; it is on the side of a hill facing north 
 and eatt, and sloping to the River Seine, which washes its 
 base; the soil is clayey, cold, and almost incredibly hard 
 to cultivate. We must admit, then, that it is to their treat- 
 v.ient of their grapes alone, that their excellence and supe- 
 riority are owing. 
 
 Before we describe their method, we would remark, that 
 they are very cautious in selecting their varieties. They 
 select their cuttings from such branches only as bear fruit 
 distinguished by some superior quality, as size, early ma- 
 turity, setting sure, or any other property they would wish 
 to perpetuate ; and they maintain that they thus actually 
 improve their quality. The kind most in repute at Tho- 
 mery, is the Chasselas de Fontainbleau. When other 
 varieties are planted, the latest kinds are always trained 
 to the lowest bar, as they are there found to ripen ear- 
 lier. 
 
 The walls with which they form their enclosures, and 
 against which they train their grapes or trellises, are about 
 eight feet high, built of clay, plastered on the outside with 
 a cement of lime and sand, and covered with a chaperon 
 or coping, projecting nine or ten inches on each side. To 
 this coping they attribute the good effects of protecting the 
 wood and blossoms of the vine from the late spring frosts 
 and heavy rains, sheltering the grapes, and protecting them 
 in good condition on the wall, even till after Christmas, 
 and moderating the luxuriance of the vine. 
 
 The following plan of training the vine at Thomery was 
 engraved from Loudon's Gardener's Magazine, and is sim- 
 ilar to that in the London Horticultural Transactions. 
 In this engraving, the vines ai-e represented as set two 
 feet asunder, rendering it necessary to bring the whole 
 of the fifth cordon from the background, through a 
 perforation in the wall. I have directed to place the 
 vines but nineteen or twenty inches asunder, as directed 
 in the Bon JarcUnier, which enables them to cover com- 
 pletely the whole wall, all being planted in front. 
 
 On the southern, eastern, and western exposures of the 
 wall, they are furnished with trellises, the upright stand- 
 ards of which are two feet apart, and the horizontal rails 
 are nine inches apart • the lower one six inches only from 
 the ground. 
 
268 NEW AMERICAN ORCHARDIST. 
 
 js-^ix, 
 
 The grape border, along this wall, is dug or manured to 
 the width of five or six feet, and to the depth of fifteen or 
 eighteen inches. If the soil is moist or strong, they slope 
 the border so as to throw off the rains from the wall ; this 
 prevents the accumulation of water at the roots of the vines, 
 and is essential to success. When the border is prepared, 
 »hey open a trench at four feet distance from the wall, and 
 
GRAPES. CULTIVATION, SOIL, ETC. 269 
 
 parallel to it, two feet wide and nine inches deep. They 
 have ready prepared a quantity of cuttings sufficient for 
 the wall ; these are about two feet long, and from being 
 taken with a piece of old wood attached to the heel, 
 are called croisettes, [cruciform ;] but this form is not 
 considered indispensable. These they lay across the 
 trench at the bottom, with the top towards the wall, and 
 at the distance of twenty inches asunder, and cover them 
 with four or five inches of soil, and tread them down ; at 
 the same time raising the upper end, which was towards 
 the wall, nearly to a perpendicular; then fill the trench 
 two thirds full, and spread the residue over the border. 
 They then put into the trench three inches of manure, 
 which keeps the plants fresh and moist, and prevents the 
 ground from becoming dry. 
 
 In March, [November with us,] they cut in the plant 
 to two eyes above ground ; they weed, dress, and water 
 the border during the first season, if needful, for the young 
 planted grape requires a gentle degree of moisture. They 
 tie the young shoots of the year to some supporters, and 
 do every thing to favor its growth. The second year, if 
 any of the plants have more than one branch, they pre 
 serve only the strongest. They bury the new wood as in 
 the first year, and so on till they reach the wall. At every 
 time they lay the shoot, they cut in till they reach strong, 
 ripe wood, well furnished with good eyes. It will gener 
 ally take three years before it reaches the wall ; but in the 
 mean time they gather some fine bunches of fruit. 
 
 We now come to the formation of the cordons or hori- 
 zontal branches. If the wall is eight feet high, it will 
 require five cordons, [or five tiers of branches;] the first 
 six inches from the ground, and the four others eighteen 
 inches asunder, upon the horizontal rails of the trellis, 
 which had been previously so arranged as to effect this 
 object. The stalk destined to form the lowest cordons, 
 [or horizontal branches to right and left,] will be cut just 
 at the required height, if it has at that place a double eye. 
 If it has not, you must cut it above the eye which is next 
 above the lowest rail of the trellis. These two eyes are 
 destined to furnish the two lowest branches or horizontal 
 arms, the one to the right, the other to the left, on the lowest 
 rail. The one that is too high must be bent down gently, 
 and that which is too low trained up, and then bent. The 
 23* 
 
StO NEW AMERICAN ORCHARDIST. 
 
 first year, however, these branches are trained obliquely, 
 as they would not bear being bent and confined to their 
 destined horizontal position till the next year, when botli are 
 finally secured to the trellis in the same horizontal line. 
 
 The second cordon, [or horizontal line oi" branches,] 
 being at two feet distance from the ground, cannot be 
 formed as soon as the first ; the third will be still later, 
 and so on. Whatever be the height you design to ad- 
 vance your stalk or stem, you ought not to advance it 
 more than twelve or fifteen inches each year, and pre- 
 serve its lateral buds to increase its growth, and furnish 
 fruit. But as soon as the stem has reached the requi- 
 site height, it is absolutely necessary to suppress and cut 
 off all lateral buds on the main stem throughout. 
 
 Let us now suppose, that all the stems have arrived at 
 their required or destined height, and that the two last 
 branches are extended, the one to the right and the other 
 to the left, to form the two arms of the cordon, [horizontal 
 branches ;] we will now show how these two arms are to 
 be cut, till they have gained the length of four feet each. 
 
 The first year you will cut so as to leave three good eyes 
 or buds, from four to six inches apart. Two of these 
 eyes will form bearing wood ; the third will be employed to 
 lengthen the branch. Care must be taken to train verti- 
 cally the shoots destined to bear the fruit ; the other is 
 trained obliquely the first year, and bent down and secured 
 in its horizontal position afterwards. At the second pru- 
 ning, the bearing shoots thus trained vertically must be cut, 
 leaving only two eyes, or buds; and the terminal branch 
 must in like manner be so trimmed, as that there will be 
 three eyes, two of which will be reserved for bearers, and 
 the third to prolong the shoot, as in the former year ; and 
 so proceed till each lateral branch shall have reached the 
 length of four feet. Each branch ought then to have 
 eight bearing eyes or shoots, all, if possible, on the upper 
 side. When all the five plants shall have reached their 
 height and length, you will have, on a surface of eight feet 
 square, eighty coursons, or bearing branches, of two eyes 
 each, each producing two branches, which will each bear 
 at least two bunches of excellent grapes, or three hundred 
 and twenty bunches on eight feet square of surface, [sixty- 
 four square feet.] 
 
 According to Mr. Loudon, at Montreuil they practise a 
 
GRAPES. CULTIVATION, SOIL, ETC. 271 
 
 more expeditious, though perhaps less perfect mode ; and 
 instead of requiring three years for the vine to reach the 
 wall, the vines are laid in horizontally, a few inches be- 
 neath the surface, and their tops brought to the wall at 
 once. In this case the vines are bent and surrounded by 
 brickbats, and thus forced to throw out innumerable roots. 
 
 The eyes at the bottom of the shoots of the grape are 
 very close together, and extremely small. There are no 
 less than six in the space of two lines, or the sixth of an 
 inch. When you cut the bearing branch long, say one or 
 two inches, these little eyes become extinct or lie dormant, 
 and do not push ; but if you cut close to them, they de- 
 velop — they grow, and produce beautiful clusters. Able 
 gardeners are well aware of this; they always cut their 
 coursons,or bearing branches, at the distance of a line, (or 
 one twelfth of an inch,) sometimes even less. It is for this 
 reason that these branches never become long under their 
 management. Those who are ignorant of the nature of 
 the vine cannot conceive how a bearing branch shall have 
 given fruit for twenty years, and not be at the end of the 
 time an inch long. 
 
 As soon as the young shoots of the vine have grown to 
 a sufficient length, they are attached to the treillage, the 
 stronger ones first, but loosely, until they have acquired 
 sufficient elasticity. Great caution is here necessary ; 
 you ought not to force them into a vertical position till the 
 berry is large, for they break off easily when young. 
 
 The lateral shoots which break near the eyes on the 
 young wood, and the tendrils, should be suppressed while 
 young. And if there be more than two buds which start 
 from the same courson, [spur,] the supernumerary ones 
 must be suppressed, even though they exhibit fruit. Two 
 bourgeons, [branches,] each decorated with two beautiful 
 clusters, are more valuable than a greater number of infe- 
 rior size. But caution is here necessary ; those supernu- 
 merary shoots which start from the base should not be 
 removed too soon, for if removed too suddenly, it gives a 
 shock to vegetation, or occasions wasteful bursts of sap ; 
 you wait until the wood has acquired some consistence, and 
 until new channels are provided for the expenditure of the 
 sap by the expansion of the leaves, and until after the 
 grapes are set. 
 
 AtThomery, the young vv'ood ib pinched at its extremity, 
 
272 NLVV AMERICAN ORCHARDIST. 
 
 after the bloom is set, as soon as it reaches the cordon 
 next above it. This has the effect of momentarily sus- 
 pending the flow of sap in these shoots, and by that means 
 it accelerates their maturity, and renders them more lignr- 
 ous. It promotes the growth of the eyes, and is indis- 
 pensable for filling the lower eyes of the spurs on which 
 cultivators rely for the next year's crop ; pinching or stop- 
 ping the wood either prematurely or tardily is alike pro- 
 ductive of bad consequences. Weak shoots are pinched 
 sooner in proportion to their strength, but none are per- 
 mitted on any account to push beyond the cordon. Should 
 it appear that the shoots of the extremities of the cordons 
 [horizontal arms] impoverish those of the centre, the 
 former are pinched repeatedly, until the equilibrium is 
 restored. 
 
 The season they generally prefer for the winter pruning, 
 is from the first of February to the first of March, before 
 the first movement of the sap takes place. The earliest 
 pruned vines are found to break first. The vignerons 
 avoid cutting close to the eyes, lest they might be injured 
 by the wood dying down to them, the wood of the vine, 
 from its spongy nature, not healing readily, and being liable 
 to decay at a wound. To guard against this, they always 
 cut midway between the eyes, sloping the cut to the oppo- 
 site side of the shoot, so that the eye may not be damaged 
 by its bleeding. 
 
 When vines are planted at once close to a wall, and in 
 a level, deep border, and at an extended distance, they 
 absorb an immoderate degree of nourishment, wliich gives 
 rise to a rank and late vegetation, which retards the ripen- 
 ing of the fruit. At Thomery, the vines, being planted so 
 close, have a more limited range for food, and the numer- 
 ous roots produced by the frequent laying in of the stems, 
 occupy the sloping borders so fully as to prevent any re- 
 dundancy of moisture, and excess of nourishment ; all lux- 
 uriance is restrained ; by this means tiie branches complete 
 their growth within the bounds prescribed ; they are fur- 
 nished with short, well-ripened shoots, closely set with 
 bearing eyes, which, when the ground is well manured, 
 seldom fiiil to produce abundant crops. 
 
 We admire, say Messrs. Poiteau and Vilmorin, as many 
 others do, those branches of the vine which are carried to 
 two hundred feet in lenn;th ; and we admit that there are 
 
GRAPES. CULTIVATION, SOIL, ETC. 273 
 
 parts of a wall which can only be covered by branches, 
 the roots of which are very distant ; but we recollect that 
 when a branch has extended beyond a certain distance, it 
 no longer gives fine clusters hut at its extremities ; the 
 spurs of the centre no longer produce any thing but inferior 
 bunches, [grappillons,] and generally die of inanition. 
 This inconvenience doubtless occurred to the Thomery 
 gardeners ; and by an admirable calculation they fixed upon 
 the length of eight feet for each vine ; * * * * yet though 
 only eight feet in length, they do not throw out extraor- 
 dinary shoots, because the plants being set but twenty 
 inches asunder, their roots dispute or contend with each 
 other for nourishment. The cover of the wall also, ex- 
 tending over the vine nine or ten inches, by contributing 
 to check its too luxuriant growth, its fruit has all the qual- 
 ities which it is susceptible of acquiring. 
 
 According to this system, when once the cordons are 
 completed, the pruning and training become so uniform 
 and simple, that it may be intrusted to any intelligent 
 v/orkman. But what may render the practice of still 
 greater consequence in a northern climate, is, that the 
 fruit of these small spurs always ripens earlier than on the 
 strong wood. 
 
 Tillage, Manuring, &:,c. In tillage they use no 
 other instrument than the hoe ; they stir the ground but 
 lightly, lest they should injure or disturb the roots : this is 
 done twice in the year, first after the summer training, 
 which generally takes place [there] in May, and again 
 when the leaves fall ; the ground is, besides, always kept 
 perfectly clean and loose on the surface, to admit the air 
 and dews. They manure their vines every three years, 
 always preferring old manure nearly consumed, and of a 
 light, warm nature. They are justified in this practice by 
 the result, for their grapes are always superior, in size and 
 delicacy of flavor, to any others to be met with, either at 
 Paris or elsewhere. 
 
 Management and Care of the Fruit, &-c. While 
 the fruit is yet very small, the bunches should be looked 
 over, and the extremities of such as are very long, cut off, 
 for they generally ripen late and imperfectly. Such varie- 
 ties as the Frontignacs, which have very close bunches, 
 should have their berries thinned out at the time when 
 
274 NEW AMERICAN ORCHARDIST. 
 
 they are about the size of peppercorns. When the grape 
 ha-s nearly attained its size, it is beneficial to water the 
 fruit from a water-pot in the form of rain This makes 
 the skin tender, and increases the size of the berries. 
 You gradually uncover the berries, and expose them to the 
 sun, to heighten the color and improve the flavor ; if the 
 leaves are removed with this intent, they are separated 
 at the extremity of the footstalk, which is left behind to 
 attract the sap and nourish the bud at its base. 
 
 Jf they wish to leave them out till after frosts, they are 
 either covered with paper bags, which are of use also in 
 protecting them from insects and birds, or they are often 
 preserved till Christmas by screening them from frost with 
 cloth, matting, or fern. The fruit is always gathered in a 
 dry day ; if stored moist, it would quickly spoil. Those 
 intended for keeping are cut before they are quite ripe; 
 some are hung up on hair lines, in reverse, with their 
 shoulders down, as that position prevents the berries lying 
 so close as to rot; and some are spread on beds of fern. 
 
 M. Noisette, according to Mr. Neill, trains grape vines 
 to a low trellis, three feet in advance of the walls where his 
 peach trees are trained. These vines are planted but three 
 feet asunder ; each vine has but a single arm, proceeding 
 horizontally from a vertical stem. These arms extend six 
 feet, being trained in one direction, each plant alternately 
 secured to the upper and lower rail. M. Noisette showed 
 him a triple contre-espalier of vines, the outermost trained 
 to a rail only one foot from the ground ; the second two 
 feet high, and the third or inmost at three feet from the 
 ground ; it being, as Mr. Neill states, a common remark 
 of the vignerons, that the nearer to the ground the bunches 
 are produced, the richer is the flavor of the grapes. 
 
 M. Noisette stated to Mr. Neill that it was not uncom- 
 mon to have a vine of a single shoot of the Muscat of 
 Alexandria trained to the top of a south wall ten feet high, 
 and over the peach trees. 
 
 Early Maturity. — 1st, Girdling, &c. Girdling af- 
 fords a resource in cold climates and unfavorable seasons; 
 it not only hastens the maturity of the fruit, but increases 
 its beauty and size. A portion of fine wood of the upper- 
 iirost branches should be selected, and the place where 
 the operation of girdling is to be performed, should be just 
 
GRAPES. CULTIVATION, SOIL, ETC. 275 
 
 below the wood of the former year's growth, which should 
 be strong, and remain of good length; and as the effects of 
 girdling are, in the end, destructive to the branch, the op- 
 eration should be performed on different portions of the 
 same vine in alternate years. The most suitable period for 
 girdling the vine is early in July, and as soon as the fruit 
 is formed. With a sharp and hooked knife, make two cir- 
 cular incisions around the trunk, and quite through the 
 bark, at the distance of from one fourth to three eighths of 
 an inch asunder ; then make a perpendicular cut, and re- 
 move the ring of bark quite clean to the wood. If the vine 
 is very vigorous, this section may soon close, in which case 
 it must be reopened. [See Girdling, in the former part 
 of the work.] 
 
 2d. Early maturity is induced by confining the roots to 
 a very limited range near the surface of the earth, and by 
 limiting their supplies of moisture. Or, 3d, by securing the 
 vines very near to the walls, which are covered with a black 
 paint, formed of lime, tar, and charcoal. The black color 
 enables the wall to absorb and retain the heat of the sun's 
 rays, which are given out gradually to the vine. But where 
 the wall is farther removed from the vine, it must be ren- 
 dered ivhite, with paint or lime, that the heat of the sun's 
 rays may be reflected. 
 
 In cold countries, according to Chaptal, and in vine- 
 yard culture, and where the vine requires the whole heat 
 of the sun, the vines should be supported on trellises or 
 stakes, or elevated on poles placed perpendicularly in the 
 earth. And in this mode, tlie vines may be very closely 
 planted. The earth being left uncovered, and receiving 
 all the activity of the sun's rays, and these reverberated, the 
 whole plant is exposed to its action : and being so near, 
 the produce may be thus multiplied on equal surfaces. But 
 in warmer climates, the earth requires to be sheltered from 
 the excessive heat of the sun, and the vines may be sup- 
 ported on arbors, or suffered to creep on the ground. 
 
 In vineyards, close planting is most expensive at first, 
 but the ground is thus more suddenly and completely filled; 
 and small vines are more easily managed than large ones. 
 Of European varieties, two thousand seven hundred vines 
 may be required to an acre, the rows being four feet 
 asunder, and the vines at four feet distance in the row ; 
 each vine being extended, and rising from the surface with 
 many vertical shoots within the row. But the American 
 
276 NEW AMERICAN ORCHARDIST. 
 
 native vines cannot be thus controlled ; they require a far 
 wider range, and more ample space. Of these, nine hun- 
 dred vines will suffice for an acre , the rows being six feet 
 asunder, and the vines being planted at eight feet distance 
 in the row. 
 
 The most favorable exposition for vineyards with us, on 
 the shores of the Atlantic, is without doubt a south, or 
 south-western, removed as far as practicable from woods, 
 swamps, or standing water. An easterly exposition does 
 not suit them ; the eastern sea breezes are unfavorable, from 
 their coldness and humidity. 
 
 Dr. S. A. Shurtleff, from his own successful experiments 
 in Boston, on a hill which faced the sea, has added his 
 testimony to confirm the truth of the above position. He 
 directs that the trellises should run in the direction of the 
 south-east and north-west, thus having a south-iocstern ex- 
 position, and he prefers horizontal training. The wood on 
 the north-east side is never pruned at all, but is allowed to 
 grow, forming a vinous hedge, which defends the fruit from 
 the humid and cold eastern and north-eastern winds, which 
 cause mildew, by chilling and enfeebling botii the wood 
 and fruit ; while on the south-west side, the genial warmth 
 is still further preserved by pruning all lateral shoots and 
 tendrils, and useless wood. Late pruning, or pruning after 
 July, as he justly observes, enfeebles the vine, arresting its 
 growth and that of the fruit, and causing it to turn soft and 
 sour, instead of ripening; — the leaves also should be pre- 
 served, being alike essentially necessary, and designed by 
 nature to nourish the fruit, as well as to protect from the 
 scorching sun by day, and the cold autumnal nights. By 
 pursuing this method, he has, during several years of trial, 
 infallibly succeeded in obtaining good crops, while all 
 other methods and positions have failed. 
 
 The grapes of Thomery and Fontainbleau, so famous, are 
 the White Chasselas, or Chasselas de Fontainbleau, which 
 are better there than elsewhere, in any place or country. At 
 Fontainbleau, they are trained on the south side of a wall, 
 half a mile long, and 10 feet high, and in some places 18 
 or 20 feet. This wall was built in the time of Francis I., 
 and has been rebuilt many times since. On this wal', 
 which is now appropriated to vines, other plants have been 
 cultivated at diiferent times. The vines are under the 
 care of Mr. Brassin, who has had them in charge since 
 1832, and, according to Mr. Loudon, but one vine now re* 
 
GRAPES. — CULTIVATION, SOIL, ETC. 277 
 
 mains which was there at the time he came. He never 
 uses animal manure ; he uses only the scrapings of roads 
 and ditches, and the parings of pasture, after it has lain in 
 the compost heap two years. When the fruit is fully grown, 
 instead of thinning the leaves which shade the fi-uit from 
 the sun, according to the common practice^ which is so 
 injurious, he removes only the leaves between the grapes 
 and the wall, in order that the heat of the wall and the 
 sun's rays may be reflected on the grapes. For, as M, 
 Poiteau has truly observed, no leaves can be safely removed 
 by any one who does not possess some just notions of 
 vegetable physiology; the leaves being the essential or- 
 gans which duly mature and give flavor to the juices of 
 the fruit. 
 
 Vines trained to vertical walls, and growing in confined 
 or humid situations, are in our climate subject to mildew; 
 and on walls of this description which face due south, the 
 sun, during midsummer, never shines till an advanced hour 
 in the morning; and the benefits are never but partial, 
 from the oblique rays of a sun which at noonday must be 
 nearly vertical. 
 
 The Hon. Richard Sullivan, whose former successful 
 cultivation of the vine at Brookline is well known, had at 
 one time suggested to me the idea of an inclined plane, as 
 preferable to vertical walls, which cause mildew. Mr. 
 Lindegard, in Denmark, for the purpose of hastening the 
 maturity of his grapes in his vinery, placed boards beneath 
 the fruit with perfect success. In the Annales d'Horticul- 
 ture is contained an account, that in France, in 1827, one 
 portion of a vine growing under a south window, having 
 ascended over the slated roof of the portico, it was found 
 that the fruit on this part of the vine had become black, 
 while the fruit on the other parts of the vine was still green. 
 
 In our own latitude, or the latitude of Boston, — where, 
 during midsummer, the sun at midday is nearly at the 
 zenith, — an inclined plane, or roof, or wall, sloping, and 
 literally facing the noonday sun, will afford an exposition 
 much more favorable to the vine than vertical walls ; or at 
 that angle which will face the sun at that time, when, most 
 of all, his rays are needed, or towards the autumnal equi- 
 nox. Over this, and at suitable distance, the trellis may 
 be elevated, and upon this the vines displayed, whether 
 thev arise at the foot of the plane, or are brought up from 
 
 ' 34- 
 
278 NEW AMERICAN ORCHARDIST. 
 
 the distance of forty or fifty feet from the roots below. In 
 such a favored situation, tiiey will receive the full benefit 
 of the morning sun, and the more effectual advantage of 
 the noonday sun, both by his direct rays and by reflection. 
 The excess of moisture, the nightly dews, and a stagnant 
 atmosphere, the combined causes of mildew, will be dissi- 
 pated by the morning sun, or by the direct influence of 
 southerly winds; or by the indirect influences of northerly 
 winds, in the eddies and counter currents. 
 
 The inclined planes, or roofs, or walls of wooden struc- 
 ture, by being shaded with a vegetable covering, are liable 
 to speedy decay. But this objection does not apply to those 
 with a covering of coal tar, or of slate ; or to the cheap, 
 enduring, and admirable coverings which are now formed 
 of zinc. 
 
 From the experiments of Mr. James Macdonald, of Scot- 
 land, in his statement recorded by Mr. Loudon, it even ap- 
 pears, that, when the vines of the Black Hamburg, and the 
 White Muscat of Alexandria, were trained on trellises at 
 the distance of about ten inches above the sloping roofs 
 of glass, and exposed to the open air, and to the direct rays 
 of the sun, and to the heat caused by the rays of reflection, 
 the fruit ripened equally as well, and as early, as did 
 the fruit of those which were trained beneath its surface. 
 And it is a well-known fact, that at a certain angle of 
 obliquity, the rays of the sun do not pass through common 
 glass at all, or but partially, both the rays of light and of 
 heat being reflected, and by all other systems lost. 
 
 Vines may be trained to very great advantage on poles 
 or espaliers, over the flat or inclined surfaces of barren 
 rocks. And all those useless stones which encumber our 
 fields may be gathered into piles of a pyramidal, an oblong, 
 or of any other form, and the vines planted around and 
 trained over them as near as may be, allowing the fruit 
 sufficient space to hang without touching the stones and 
 rocks. The heat caused by the reflection would power- 
 fully aid in maturing and giving flavor to the fruit. No 
 leaves should be removed which shade and protect the 
 fruit from the sun's burning rays : those leaves beneath, 
 which obstruct the heat reflected from the rocks, may alone 
 be removed. Thus it is that the vine is trained in the 
 Pyrenees, according to Murray, as stated in Loudon's Mag- 
 azine. In the valley of the Arriege, between Tarascon and 
 Foix, the slopes of the hills being productive in grain, the 
 
GRAPES. CULTIVATION, SOIL, ETC. 279 
 
 warmer and more sheltered rocks are clothed with vine- 
 yards. In all those cornfields, the stones which would 
 otherwise encumber the ground, are gathered in heaps of 
 various sizes and forms. Among these heaps of stones the 
 vines are planted, and trained over them on poles or es- 
 paliers; the effect of this arrangement being beautiful, 
 and may be mistaken for a garden, and the clumps of vines 
 for parterres. 
 
 Paving the Ground. It has been remarked, says Mr. 
 Robertson, that vines and fruit trees planted against build- 
 ings with a pavement, which prevents the ground from be- 
 ing either manured or cultivated, produce not only more 
 abundant and finer crops, but are longer lived. 
 
 " At Thomery," says the Comte Lelieur, " the grapes 
 on the lower cordon of a vine, planted to a wall of about 
 fifteen feet high, having been injured by the drip of its 
 eaves dashing the earth of the border against them, the 
 owner paved it for the breadth of about two feet from the 
 wall. The good effects of this remedy were soon apparent, 
 not only in the preservation of the fruit from injury, but in 
 the improvement of its size and flavor ; the reflection of 
 the sun's heat from the pavement augmenting both, and 
 hastening its maturity." The growth of the vine, also, be- 
 came more moderate and regular. 
 
 The foreign as well as native vines succeed admirably 
 in our cities ; and especially so when planted beneath pave- 
 ments, and in paved court-yards. Not being so liable, in 
 such situations, to suffer from excess of moisture, the qual- 
 ity of the fruit becomes proportionally improved, from the 
 causes already explained. 
 
 When it is attempted to train a single vine with two or 
 more sets of cordons, proceeding at unequal heights from 
 the same vertical stem, the upper cordon becomes the su- 
 pcrior, and the equilibrium is destroyed ; and the lower or 
 inferior cordons languish, being robbed of their nourish- 
 ment by those above, and the tendency of the sap to pass 
 uninterruptedly upwards. 
 
 If the position which is here assumed be correct, then 
 the ingeniously-devised system of the celebrated Mr. Cob- 
 bett must fail in practice. I will first give the outline of his 
 system, and then, by a partial demolition, or by a partial 
 inversion, and by one important alteration, this same mode 
 will be made to appear in the likeness of another and ex- 
 
S80 NEW AMERICAN ORCHAJRDIST. 
 
 cellent system for vineyard or open culture. His plan i« 
 as follows : — 
 
 From a strong, vertical stem, of about four or five feet ia 
 height, eight branches alternate, are in the third year 
 trained horizontally, four on each side, and secured to the 
 horizontal rails of the trellis ; the destined space allotted to 
 each being eight feet from the centre. Four only of these 
 are destined, and to be reserved for producing fruit in the 
 following year, namely, two branches alternate, on each 
 side, each of which is to be shortened in autumn to eight 
 feet. The other four branches are cut off, at the same time, 
 to within one eye of the vertical stem ; and in the following 
 year, these same eyes will throw out the four branches of 
 reserve, which are to be trained horizontally to their des- 
 tined rails, as before, and deprived of their lateral shoots, as 
 produced. While those other four branches, after they have 
 once produced fruit, are never suffered to bear fruit again, 
 or to remain, but are in their turn cut off in the autumn to 
 within an eye of the stem, to furnish the reserve wood for 
 the next year. And thus the system is continued. 
 
 The followmg mode is recommended for vineyard cul- 
 ture. It conforms, in the main, to the mode recommended 
 by Mr. Bartram ; and also to the system of Mr. Cobbett, after 
 its partial inversion ; but differs in some essential particu- 
 lars from both. 
 
 The first year, suffer but a single shoot, and that the low- 
 est, to grow ; the supernumerary ones are to be checked 
 and taken off gradually; this shoot is to be trained to a 
 pole, the lateral shoots to be taken off as they are produced, 
 at the distance of a single eye from the main stem. When 
 a ^e\v feet in height, the top is occasionally nipped in. 
 Late in October, cut this down to three good eyes ; in No- 
 vember, (if a European vine,) bury with leaves, litter, or 
 soil. The next year, three good eyes only are suffered to 
 grow, which are to be trained to a pole and pruned, as be- 
 fore. In autumn, preserve the two uppermost, which, if 
 strong, must be cut to the length of five feet, and trimmed 
 throughout, and secured to the surface by hooks, and cov- 
 ered with soil. The remaining one is shortened to three 
 good eyes, and buried, as in the former year. In the fol- 
 lowing spring, two good stakes will be required ; the vines, 
 left at full length, are each to be twisted several times around 
 a pole, and secured at the top, and these will throw out 
 
GRAPES. CULTIVATION, SOIL, ETC. 281 
 
 shoots from every eye, which will each probably produce 
 two bunches. These bearing shoots are to be nipped in, 
 four or five eyes beyond the fruit. The shoot cut down 
 will this year furnish three shoots ; these are to be trained, 
 as at first directed, to another pole, for these three are to 
 furnish fruit for the following year, and are to be pruned 
 and laid down at full length in autumn. As to those 
 which have once borne fruit, they are not permitted to 
 bear fruit a second time, but are each cut down to two 
 eyes, to furnish the reserve wood for the following year ; 
 and so proceed till four bearing limbs are annually elevated 
 and twisted around two poles, and an equal number of 
 supernumerary or reserve branches are annually raised up 
 and trained to two other poles. Always observe to cut so 
 as to have your wood start from a low point, near the sur- 
 face ; for this purpose it may be sometimes even necessary 
 to cut back the old wood. 
 
 The bearing wood on trellises, in like manner, should, 
 in early spring, be bent and confined in a serpentine man- 
 ner, with short turnings, or the ends bent downwards; but 
 the young reserve branches, which must never be allowed 
 to produce fruit the first year, should be trained straight, or 
 with a little deviation. 
 
 The long canes of the vine, the production of a single 
 year, if left to themselves, will only break and produce 
 fruit at their extremities. To enable them to produce 
 fruit throughout their whole length, art is necessary. Be- 
 fore vegetation commences in spring, the long cane or vine 
 of the former year's growth, may, if in vineyard culture, be 
 trained spirally, around a stake or pole. Or otherwise it 
 may be tied in a coil. By either mode of treatment, the buds 
 will break, and grow equally from its extremity to its base. 
 When the buds have grown an inch or a little more, the 
 vine may be uncoiled, and secured to its destined position 
 on the rails or trellis. This art is perfectly understood by 
 those who raise grapes in the vineries around Boston. In 
 this way astonishing crops are produced. 
 
 The numerous and flourishing vineyards of America, 
 which have been of late years established in the Middle, 
 Southern, and Western States, for the manufacture of wine, 
 consist principally of the native varieties w^hich I have 
 described. American grapes are found to do best for 
 America in vineyards. It was deemed a capital error that 
 24* 
 
Q$^ NEW AMERICAN ORCHARDlST. 
 
 European kinds were at first tried in preference. Ours 
 require no protection in winter. The average value of 
 vineyards in France per arpent, (100 rods and 22 feet of 
 our measure,) as stated by Mr. Young, was $210 ; but the 
 very best vineyards were worth from $2000 to $3000 per 
 arpent. 
 
 In making wine of the American grapes, some distin- 
 guished practitioners first grind the grapes by a roller, then 
 bring the must at once to the proper standard or weight, 
 which, for wines as strong as Burgundy or Claret, should 
 be 1.125, — equal to about 12J per cent, heavier than 
 rain water, or sixteen degrees of Beaume's saccharometer. 
 After remaining in the vat four days, more or less, accord- 
 ing to the heat of the season, it is drawn off, or pressed, 
 and removed to the cask. Where the grapes superabound 
 in mucilage, sugar, the all-essential element of every good 
 wine, is added, and sometimes water, in just proportion. 
 
 The vines of America are of extraordinary vigorous 
 growth, and cannot be restrained to that degree as the 
 vines of Europe, but require less pruning, and a v/ider 
 range, and more extensive latitude ; in which case they 
 will produce enormous crops. Mr. Longworth, of Ohio, 
 has made 1470 gallons of wine from a single acre of the 
 Isabella. Both Mr. Longworth and Major Adlum are 
 agreed, that the Catawba is the very best American wine 
 grape which was known to them. 
 
 The excess of fermentation to which wine is sometimes 
 liable, from the heat of the weather, or from locakness, is 
 sometimes arrested in its progress by sulphuring ; but sul- 
 phuring, it is admitted, renders the liquor unwholesome; — 
 or excess of fermentation may be restrained by black oxide 
 of manganese, \_8ee Cider. See Vine.] 
 
 When wine has partially undergone the acetous fermen- 
 tation, the acid may be neutralized by salt of tartar; or 
 seized by alkalies, ashes, chalk, lime, or litharge; (the last 
 !s well known to be a poison ;) or the acid may be concealed 
 by the addition of a saccharine substance. But such wine 
 can never be recovered, inasmuch as the process of fermen- 
 tation never retrogrades. 
 
 The Muscadel flavor of Frontignac and of Cyprus wine 
 is said to be exactly imitated by an infusion of the flowers 
 of Meadoio Sweet; Mountain wine, by the infusion of 
 Florentine orris root, powdered, with a small proportion of 
 
'GRAPES. — CULTIVATION, SOIL, ETC. 283 
 
 'Olrange and lemon peel, or by the addition of the bruised 
 seeds of grapes ; Sack, by the addition of a soirit distilled 
 from th« leaves of Clary and malt spirits. 
 
 Grafting the Vine. The mode of grafting the vine, 
 of Mr. Gowan, which is so highly recommended by Mr. 
 Loudon, and tried and approved also by Mr. Thompson, is 
 as follows : — Select a scion with but one single good eye ; 
 pate it beneath the eye, and en the opposite side, in the 
 form of a wedge. For a stock, a branch of the preceding 
 year is rather to be preferred. Cut this off a little above 
 the second eye from its base. With a sharp knife, split 
 it down the centre nearly to the old wood. Out of each 
 half of the stock, but chiefly out of that half which is op- 
 posite the bud, pare with a penknife as much as is neces- 
 sary to make it fit the cutting perfectly on that side. In- 
 sert the scion with its eye opposite to the eye which is 
 left on the top of the stock, and crowd it down nearly to a 
 level with that. Tie up and clay, covering all the scion 
 except only a small hole for the eye, and another hole for 
 the eye left on the top of the stock. Tie over a little 
 moss, to be occasionally sprinkled with water. It is very 
 essential and all important, that the young shoot on the 
 'top of the stock should be allowed to grow for ten or fif- 
 teen days; then cut it off, leaving only one eye and one 
 leaf to draw the sap, and keep alive the circulation, till 
 both scion asd stock are perfectly united. 
 
 Maladies. The chief malady to which grapes are 
 subject, in low and confined situations, is iiiildeio. Mildew 
 is supposed to arise from a slow circulation of the sap, 
 and a debilitated state of the wood and fruit, caused by a 
 chilly and damp or stagnant atmosphere, and perhaps by 
 inactions And it has been observed that the fruit which 
 trails on the earth always escapes, as it does also on airy 
 hills. Mildew is remedied by dredging the fruit with flour 
 of sulphur, on its first appearance. But the most ap* 
 proved mode of applying the sulphur is as follows : — 
 
 On the bottom of a vessel place a pint and a half of sul- 
 phur; on this lay a lump of good unslacked lime, the size 
 of a fist, and on this pour two gallons of boiling water ; 
 after the lime is slacked, stir it well, and when the liquor 
 is cold, add more cold water, and stir it again ; and as soon 
 as the liquor has become clear, pour it from the sediment 
 into a barrel which must be filled v/ith cold water. When 
 
S34 NEW AJIERICAN ORCHARDIsr. 
 
 the grapes have attained the size of peas, throw the liquid 
 on the fruit with a syringe, and repeat this twice a week 
 for three successive weeks. With Willis- s Syringe whole 
 vineyards may be despatched in a very little time. 
 
 Modes of raising Grapes by artificial Heat iiv 
 Vineries. The most approved mode of heating vineries, 
 as well as hot-houses and conservatories, at the present day, 
 is by the hot water system. This system consists of a boiler 
 placed at one end of the building, the water contained in 
 which is connected with that which is contained in a cis- 
 tern at the opposite end of the house, and on the same 
 level, by means of two large tubes of copper or of cast 
 iron, one of which forms the communication a few inches 
 above the bottom of each vessel, and the other forms the 
 communication near the top. Thus, when the fires are 
 kindled, the heated water flows or circulates in one con- 
 tinual current from the top of the boiler to the cistern, 
 while the water at the cistern, which has become more 
 cool, is continually returning to the bottom of the boiler 
 by the lower pipe. The water of the cistern communi- 
 cates a genial moisture to the atmosphere, which is highly 
 essential to the progress of vegetation. 
 
 At the celebrated fruit establishment of Mr. Wilmot, at 
 Isleworth, near London, the iiot-houses and vineries are 
 warmed by means of hot water, but by a new and beau- 
 tiful system, which, according to Mr. Loudon, bids fair to 
 supersede all other systems and modes. From my obser- 
 vations, on a transient visit, of late, to that establishment, a 
 short account of the system is here subjoined. The house, 
 the subject of that examination, was eighty-four feet long, 
 sixteen feet broad in the clear, and fourteen feet high in 
 the highest part. Within the main body of the house, and 
 in the back part, and extending the whole lengtli, is a 
 narrow air-chamber, formed of inch boards. This air- 
 chamber extends from the foundation below, to the height 
 of about three feet above the floor, and may be about 
 thirty inches in width. Throughout the whole length of 
 this air-chamber, the hot water circulates through four 
 cast iron pipes, each four or five inches in diameter, and 
 placed at the distance of three or four inches asunder. 
 These pipes are elevated at diff*erent heights, one above 
 another, obliquely, or like stairs or steps ; the two upper- 
 most communicating with the top of the boiler and of the 
 
<SRAPES. — CULTIVATION, SOIL, ETC. 285 
 
 cistern, the other pipes ferming the communication below. 
 Square wooden tubes, or about eighteen inches by twelve, 
 and formed of boards, and connected with the back wall, 
 carry the heated air upwards from the air-chamber, into 
 the highest parts of the house. These tubes are arranged 
 at the distances of about six or eight feet asunder, through- 
 out the whole extent ; the heated air, thus admitted in the 
 back part, soon fills the house. In the front, and in the 
 lowest part of the house, is a walk frora end to end ; the 
 bottom of this walk being formed of gratings composed of 
 bars of iron or of wood ; and through these gratings the 
 •cooler air descends continually, passing to the rear by sub- 
 terraneous passages, to be heated anew. Thus the circO- 
 iation can be rendered perpetual. 
 
 At that establishment, several distinct buildings are 
 warmed by a single boiler.; the hot water pipes being 
 conducted on the surface of the earth, and protected 
 from the cold by a slight covering. According to Mr. 
 Loudon, Mr. Wilmot even asserts, that, compared wuh 
 ithis new system of heating, and of circulation, all other 
 systems are a farce. The pine-apples, also, which are raised 
 ^by this mode, are stated to be far superior in flavor to all 
 others, artificially raised by other modes. Perkins's system 
 of heating by small hot v/ater pipes, is another new and 
 extraordinary system. The most sanguine hopes and ex- 
 ipectatioHs are entertained of its results. 
 
 The most extensive establishment for the cultivation of 
 ihe vine by the aid of artificial heat, in the United States, 
 is that belonging to Nicholas Biddle, Esq., and situated at 
 his beautiful residence at Andalusia, on the River Dela- 
 ware, but a few miles above the city of Philadelphia. The 
 grape-houses of Mr. Biddle, at this place, comprise ranges 
 of buildings of the extent of 1500 feet, all of which are 
 <;overed with glass; and on first-rate authority it is stated, 
 that each extent of one hundred feet in glass, is capable 
 of producing, continuously, grapes worth $3000 per annum. 
 Large quantities of grapes of the first quality are here 
 raised both by in-door cultivation, and by open culture, for 
 the market? of the cities of New York, Philadelphia, and 
 Baltimore. All things at this establishment are conducted 
 ■on the best of systems ; the grape-houses and gardens 
 being refreshed, in times of drought, by supplies of water 
 furnished by aid of an engine from the river. 
 
^6 NEW AMERICAN ORCHARDIST, 
 
 CURRANT. — (Ribes.) 
 
 The Red Currant is a low, branching shrub ; the 
 wood is smooth ; the leaves pubescent and doubly serrated ; 
 the flowers are yellowish, and in racemes ; they are produced 
 in April ; the fruit in clusters like grapes ; the berries 
 round, smooth, of an acid taste. A native of America 
 and of the north of Europe. 
 
 The White Currant is stated to be but a variety, pro- 
 (iuced by cultivation from the seed of the Red. 
 
 The Black Currant is a distinct species, a native of 
 the north of Europe and Asia ; a low shrub, with smooth 
 wood ; the leaves are three-lobed, pubescent, with a strong 
 odor; the flowers are in racemes, the fruit in dusters, 
 black, and odorous; of an astringent taste. 
 
 Uses. The red or white currant is used as a dessert 
 fruit, as it possesses a pleasant acid taste ; it is also used in 
 pies, tarts, preserves, jellies, 6lc. Currant wine is made by 
 adding to the expressed juice of fifty pounds of ripe cur- 
 rants, seven gallons of water, and thirty-three pounds of 
 good dry Havana sugar. This liquor is put into good casks, 
 which must never be quite filled, as the pulp must never be 
 suffered to work out, as its presence is essential to the 
 goodness of the liquor. The bung is left out forty-eight 
 hours, then laid on loosely a fortnight, then driven tight ; 
 and in five months it will be fine and fit for use. The first 
 young leaves of the common currant bush, gathered as soan 
 as they put out, and dried on tin, can hardly be distin- 
 guished, it is said, fi-om green tea. From the black cur- 
 rant a jelly is made, of considerable medicinal efficacy ; a 
 wine is also made from them, which possesses far supe- 
 rior medicinal virtues to Port wine. The jelly has been 
 highly recommended for disorders of the throat, and as a 
 necessary article in the stores of ships sailing to the East 
 Indies, A liquor is prepared from the black currant, 
 which Mr. Forsyth states is possessed of great medicinal 
 efficacy in obstinate coughs, &,c. The currants for this 
 purpose are bruised, and being placed in a jar, whisky or 
 any other species of alcohol is poured over them ; the jar 
 is then covered close for a fortnight ; after this the liquor 
 is strained and bottled. We are informed, by Mr. Neill, 
 
CURRANTS, SS7 
 
 that a small leaf of the black currant, gathered in spring, 
 and laid for a few minutes in an infusion of bohea tea, 
 communicates its flavor, which has been compared to that 
 of green tea, 
 
 VARIETIES. 
 
 1. *Black English. 
 
 The berries are of large size, and the trees are very pro- 
 ductive ; very valuable for its medicinal virtues ; it makes 
 a fine jelly, and a wine of celebrated medicinal efficacy, of 
 peculiar flavor, which, to those long accustomed to its use, 
 is delectable. 
 S. American Black Currant. 
 
 This possesses similar qualities to the preceding, but it 
 is not so highly esteemed. 
 S. Black Naples. A new variety, highly esteemed, 
 
 4. Champagne. Fruit pale red, good. 
 10. *Knight's Red Sweet Currant. 
 
 New, raised by Mr. Knight, sweeter than any other red, 
 
 5. *Large Red, or Red Dutch. 
 
 The growth is strong and upright, the berries large ; it is 
 extraordinary productive and good. 
 
 6. *Large White, or Spanish Imperial, Large Dutch 
 
 White. 
 
 The young wood grows upright ; the berries and clus- 
 ters are very large, of a yellowish white color, and excel- 
 lent quality; it is extraordinary productive; the branches 
 of the bearing wood trail beneath the weight of their fruit. 
 
 7. Jefferson, or Missouri Fragrant Currant. 
 This variety is very distinct from the other kinds. Its 
 
 growth is tail ; its berries are very few, are black, and of 
 ordinary quality ; its flowers are in clusters, of a yellow color 
 and extraordinary fragrance, 
 
 8. Scarlet Currant. 
 
 In the valley of the Columbia River, according to Mr, 
 Parker, a new Scarlet currant has been discovered, re- 
 sembling a strawberry in sweetness ; it grows on a low 
 bush, and is very beautiful. There also grow other new 
 varieties. 
 
 9. Snowy Currant. Ribcs nivciim. 
 
 A new species of currant, rising seven or eight feet in 
 height. The flowers are white, pendent, numerous, and 
 
288 NEW AMiERlCAN ORCHARiDIST. 
 
 ornamental; fruit black; size of the black currant; fine- 
 flavored ; rather too acid to be eaten raw, but delicious for 
 tarts. A very hardy ornamental variety, which was brought; 
 by Mr. Douglass from the N. W. Goast of America, 
 
 CULTIVATION, SOIL, &c. 
 
 The currant rerfuires a rich soil • its cultivation is similar 
 %o that of the gooseberry, which see. 
 
 Pruning. " Mr. Macdonald," says Mr. Neill, [Edin. 
 fincy. Vol. X. p. 57G,] " raises currants, both red and white,. 
 of the finest quality. He prunes the bushes at the usual 
 season, in midwinter, shortening the last year's shoots to aiii 
 inch and a half Next summer the plants show plenty of 
 fi*uit, and at the same time throv/ out strong shoots. A& 
 soon as the berries begin to color,, he cuts off tlve summer 
 shoots to within five or six inches above the fruit. This is 
 commonly done with garden shears, with which a man 
 may go over half an acre of bushes in a day. Sun and 
 air thus get free access, and more o-f the vigor of the plant 
 is directed to the fruit; the berries are found not only to 
 be of higher flavor, but larger than usual." Mr. A. D: 
 Williams, of Roxbury, practises winter pruning on perfectly 
 similar principles, and with the most successful results. 
 
 GOOSEBERRY. — (Ribes Uva-cnspa.) 
 
 A native of America and of Europe. A low, branchings 
 prickly shrub, rising to the height of from three to six feet ; 
 the leaves are three-lobed, and sometimes pubescent ; the 
 fruit pendulous, hairy or smooth, round or oblong; its size 
 sometiimes equals that of a good-sized plum ; of a green, 
 white, yellow, red, or violet color ; and of a sweet, vinous,, 
 or acid flavor ; a fruit wonderfully improved by cultivation. 
 According to Loudon, it is found wild in Piedmont, where 
 it is eatable, but astringent and neglected ; in Italy and 
 
tSOGSEBERMES, ^89 
 
 Spam, scarcely known, and little esteemed in France. " A 
 moderate temperature and humid climate seem best to 
 suit the fruii." Oialtivat^d in greater perfection in Lan- 
 cashire than any other part of the world. But Neill ob- 
 serves, " It must be admitted that although the largest 
 gooseberries make a fine appearance on the table^ they are 
 deficient in flavor, or their skins are thick and strong, com- 
 pared with some of smaller size." Some large kinds, how- 
 ever, are of good quality. 
 
 Uses. The gooseberry is considered an excellent des- 
 sert fruit, either raw or preserved in sugar ; and a very val- 
 uable fruit for pi€s, tarts, sauces, &lc. In cool cellars, they 
 may be preserved for winter use, in bottles filled first with 
 gooseberries, and then with water, and closely corked and 
 sealed. But by plunging the bottles into cold water, which 
 is to be heated gradually to the boiling point, they are said 
 to keep b^ter. 
 
 According to Phillips, wine made from green goose- 
 berries is but a shade inferior to Champagne ; and the ripe 
 black gooseberry affords a luscious wine. And he asserts 
 that fields might be covered with this fruit for the making 
 of wine, as profitably as the vineyards of the south. 
 
 Champagne Wine, as we are informed, is in England 
 very successfully imitated from the juice of unripe goose- 
 berries, and in great quantities. The saccharine principle 
 is in this case supplied by the addition of loaf sugar. 
 
 VARIETIES. — {Chiefly from Lindhy.) 
 
 The following varieties, from Lindley, the Pomological 
 Magazine, and Mr. Hooker, are recommended by them as 
 the best selection from many hundred varieties, 
 
 RED. 
 
 1, Capper's Top Sawyer. 24 dwts. 
 
 Branches somewhat drooping; fruit late, very large, ob- 
 long, pale red, hairy near the base ; very excellent, 
 
 a. Champagne. 
 
 Branches erect; fruit late, middle size, somewhat ob- 
 long, dark red, hairy ; most excellent, 
 25 
 
290 NEW AMERICAN ORCHARDTST, 
 
 3. Farmer's Roaring Lion. 31 dvvts. 16 grs. 
 Branches somewhat drooping; fruit late, very large, ob- 
 long, dull red, smooth ; the largest of aU gooseberries. 
 
 4. Knight's Marquis op Stafford. 
 
 Branches somewhat erect ; the fruit late, large, roundish 
 oblong, bright red^ hairy ; excellent. 
 
 5. Melling's Crown Bob. 22 dwts. 
 
 Branches drooping; fruit rather late, large, oblongj, 
 bright red, hairy ; very good. 
 
 6. Old Rough Red, 
 
 Branches somewhat drooping; fruit small,, round, dark 
 red, very hairy ; most excellent for preserving as goose- 
 berry jam,, and best for bottling when green, 
 
 7. Wilmot's Early Red. Hooher^s Pom. Lond. 
 One of the very best of all gooseberries, and is cultivated 
 
 by Mr. Wilmot to a great extent in his celebrated fruit gar- 
 den. He prefers it to all others he has seen. He states 
 that it is of large size, very early, of excellent flavor, and 
 incredibly productive. 
 
 GREEN. 
 
 8. Early Green Hairy. 
 
 Branches erect; fruit early, small, round, deep green^ 
 hairy; excellent. 
 
 9. Edward's Jolly Tar. 19 dv-^ts. 17 grs. 
 Branches somewhat drooping ; fruit early, of a middle- 
 size, roundish oblong, smooth, with yellowish veins. 
 
 10. Massey's Heart of Oak. 16 dwts. 
 
 Branches drooping ; fruit rather early, large, oblong, 
 smooth, with pale yellow veins ; excellent. 
 
 11» Nixon's Green Myrtle. 
 
 Branches somewhat drooping ; fruit late, large, oblong, 
 smooth, tapering to the base, pale green. 
 
 12. Parkinson's Laurel. 17 dwts. 18 grs. 
 Branches erect ; fruit rather late, large, roundish oblong, 
 
 pale green, very downy. 
 
 13. Wainwright's Ocean. 20 dwts. 8 grs. 
 Branches drooping ; fruit early, large, oblong, or ovate^ 
 
 smooth ; the largest of this colo?. 
 
i:;OOSEBERRlES. 291 
 
 WHITE. 
 
 i4. Cleworth's White Lion. 19 dwts. 9 grs. 
 
 Branches somewhat drooping; fruit late, roundish ob- 
 long, slightly hairy, sometimes nearly smooth. 
 
 15. Crompton's Sheba Q,ueen. 18 dwts. 
 Branches somewhat erect ; fruit early, prettj large, 
 
 roundish eblong, downy ; excellent. 
 
 16. Moore's White Bear. 
 
 Branches somewhat erect; fruit early, large, roundish 
 oblong, hairy, or somewhat bristly. 
 IT. Saunders's Cheshire Lass. 20 dwts. 
 
 Branches erect; fruit very early, large, oblong, downy; 
 excellent for tarts early in the spring, when few are ready 
 for that purpose. 
 
 18. Wellington's Gi.ory. 23 dwts. 14 grs. 
 Branches erect ; fruit pretty early, large, somewhat 
 
 ovate, very downy ^ excellent. 
 
 19. Woodward's Whitesmith. 16 dwts. 7 grs. 
 Branches erect ; fruit pretty early, large, roundish ob- 
 long, brownish when exposed, very downy; very excellent, 
 and more in esteem than any other gooseberry of this color. 
 
 YELLOW. 
 
 20. Dixon's Golden Yellow. 
 
 Branches drooping; fruit early, pretty large, roundish. 
 SI. Gordon's Viper. 24 dwts. 17 grs. 
 
 Branches drooping; fruit early, large, somewhat turbi- 
 nate, greenish yellow, smooth. 
 2>2. Hamlet's Kilton. 
 
 Branches somewhat drooping ; fruit early, large, round- 
 ish oblong, bright greenish yellow, sjightly hairy. 
 
 23. Hardcastle's Gunner. 27 dwts. 1 gr. 
 Branches somewhat erect ; fruit rather late, large, ob- 
 
 c>vate, with large veins, hairy or bristly. 
 
 24. Hill's Golden Gourd. 
 
 Branches somewhat drooping; fruit very early, large, 
 oblong, greenish yellow, slightly hairy ; very excellent. 
 
 25. Prophet's Rockwood. 23 dwts. 4 grs. 
 Branches erect ; fruit very early, large, roundish oblong, 
 
 iark yellow, slightly hairy. 
 
292 NEW A3IERI€^N ORCHARDIST- 
 
 OTHER VARIETIES, 
 
 fiECOMMENDED IN THE POMOLOGICAL MAGAZINE. 
 
 Red. — Boardman's British OozfJW,. large. — Red War' 
 rington, large, late. — Red C^iampetgne, small. — Earli^ 
 Black, small. 
 
 White. — White Crystal^smsXL — White Champagne^ 
 small. 
 
 Green. — Pitmasfon Green Gage^ small. 
 
 Yellow. — Haywood^ s Invincible ,,\a.rge. — Yellom Chani" 
 pagne. — Rumbullion, small. 
 
 I add, on good authority,, the *' Wonderful/^ the largest 
 gooseberry known. 
 
 In the valley of the Columbia River, according to Mr. 
 Parker, there are native gooseberries of several varieties — 
 one a yellow gooseberry ; an excellent kind, of a pleasant 
 flavor; it grows on a shrub free from thorns. Another 
 kind is of a deep purple color, of the taste and siz.e of ou? 
 winter grapes ; flavor fine, the bush thorny. 
 
 OULTIYATION, SOIL, &c. 
 
 Gooseberries require a very rich sail; and in an airy 
 situation or shade they are but little liable to mildew. In 
 all low lands, and in confined situations, in our climate, the 
 fruit of the gooseberry almost invariably mildews; but 
 never on the open hills, and in places exposed to drying 
 winds. They are raised from cuttings planted very early 
 in April, in a moist soil ; every eye should be cut out ex- 
 cept the two uppermost above the surface. In autumn cut 
 off the lower shoot very close ; and shorten down the one 
 left to six or nine inches. The bushes must be so managed 
 as to be furnished with limbs diverging in every direction,, 
 continually increasing in number as they advance from the 
 centre. With this object in view, the young leading shoots 
 €>f the last year are annually cut back to six or nine inches, 
 and a proportion of the others are cut quite close. Thus 
 the bushes will continue extending, every part being duly 
 
RASPBERRIES. 293 
 
 filled with bearing wood; sufficient space being left to ad- 
 mit the sun and a free circulation of air. The largest 
 prize gooseberries are raised on vigorous young bushes, 
 which have not more than five or six branches, and but 
 one, two, or at most three berries on a branch. With no 
 pruning whatever, they bear most abundantly near Boston. 
 
 RASPBERR Y. — iRuhus idaus.) 
 
 The raspberry is a shrub of low growth ; its leaves are 
 pinnate, and composed of five leaflets ; its flowers in pani- 
 cles; its root is perennial; its top generally biennial; it 
 produces its fruit on the wood of the former year. 
 
 Uses. The raspberry is an admired dessert fruit, but 
 sugar improves its flavor. It is fragrant, subacid, cooling, 
 and grateful to the taste, and, like the strawberry, it does 
 not produce acidity on the stomach. The juice ferment- 
 ed with sugar, produces wine, very fragrant, and of the 
 most delicious flavor. It is also used for jams, pies, tarts, 
 sauces, preserves, &c; and, according to Loudon, it is 
 much used for distilling, to make a cordial, spirituous liquor, 
 to which it gives name ; and raspberry sirup is next to the 
 strawberry in dissolving the tartar of the teeth. The wine 
 mixed with water, according to Dr. Short, " is a good re- 
 viving draught in ardent fevers." He further recommends 
 it in scorbutic disorders. 
 
 For a choice selection, the following are particularly 
 recommended by different authors. 
 
 1, *Red Antwerp. 
 Burley Antwerp. 
 An excellent and productive fruit, large, and highly es- 
 teemed near Boston. The branches must be bent down in 
 autumn, and protected with soil during winter, 
 
 S. *White Antwerp. 
 Yellow Antwerp. 
 The fruit is large and fine; highly esteemed near Boston, 
 and very productive; like the red, it requires protection in 
 winter. 
 
 25* 
 
29^4 NEW AMERICAN ORCHARDIST. 
 
 S. *Barnet. For. Loudon. Pom. Mag, Lindlej. 
 CornwaWsi Red Prolific Seedling, Large Red. 
 
 Produces large fruit and abundant crops; a profitable 
 variety ; perfectly hardy, and twice bearing at Boston. 
 5, *DouBLE Bearing. NeilL Loud. Pom, Mag, Lind 
 Perpetual Bearing, Red Double Beanng, Siberian. 
 
 Produces a crop in July, and another" in Sept. and Oct. ; 
 large, fine, hardy, and abundantly productive al Boston. 
 lO. Woodward's Red Globe. 
 
 Large, red, and fine; one of the productive main kinds^ 
 calculated for extensive cultivation. Seems allied to No. 15. 
 
 15. *Franconia, 
 
 New ; fruit very large, red, and fine ; one of the most 
 vigorous, hardy, and productive yet known in cultivation- 
 near Boston, of all hitherto fully proved. 
 
 16. *Cox's Honey. Thompson. 
 
 New; of a yellowish white color; of excellent quality; 
 bearing in clusters along the stems. Of much promise. 
 
 17. Victoria Raspberry. 
 
 New ; of a red color, and produced in clusters ; flavor 
 fine. It ripens in succession. Some give it exalted praise, 
 20. *Knevett's Giant. 
 
 New, lately introduced and thus proved by Col. Wilder ; 
 very large; of a red color; quality excellent. It grows 
 very vigorously, is hardy, and bears abundantly. 
 12^. Black American Raspberry, Black Thimhleherri/, 
 
 13. White American Raspberry. White Thimhleherry, 
 
 14. Red American Raspberry. 
 
 18. Ohio Raspberry. 
 
 A new variety, perpetual bearing, found growing wild 
 in Ohio ; introduced by Mr. Longworth. It deserves trial, 
 
 19. Columbian Raspberry. 
 
 A new species, found in the valley of the Columbia 
 River, by the Rev. Mr. Parker, of thrice the size of the 
 common wild kind ; of a very delicate and rich yellow 
 color, and thus described by him. 
 
 CULTIVATION AND SOIL. 
 
 A moist, rich soil is recommended for the raspberry ; 
 they do well, producing abundantly, even when moder- 
 
PERSIMMON. 295 
 
 ately shaded. In forming plantations, Lindley has direct- 
 ed that the rows should run from east to west, and the 
 tallest sorts be planted in the north rows, and in the rear, 
 at a large distance asunder; and those of small growth in 
 the south rows, and at less distance asunder in the row. 
 Thus all the varieties receive the full benefit of the sun. 
 He directs as follows : — 
 
 1st or north row, Cornish, set 4 feet asunder in the row. 
 
 2d row, Woodward' s Red Globe, do. 
 
 3d row. Red Antioerp, set 3J feet asunder in the row. 
 
 4th row, White Antwerp, do. do. 
 
 5th row, Cane Raspberries, set 3 feet asunder. 
 
 6th row, Double Bearing, or No. 8, do. do. 
 
 Large plantations, of any kind, are to be set out on the 
 same principle. 
 
 He also recommends that three young plants should be 
 placed in each hill, in a triangular form, six inches apart. 
 These should be cut at the time, within a few inches of 
 the ground. In autumn cut off all wood that has borne 
 fruit; also all weakly shoots, and shorten the strong shoots 
 to four fifths. Stakes or rails are not absolutely necessary. 
 The tops of each stool may be tied together in summer at 
 their tips; or it is recommended to tie one half of two hills 
 together at the tips : thus they form arches or festoons. 
 With regard to the double bearing varieties, it is recom- 
 mended to cut down every alternate stool to within a few 
 inches of the ground, in the annual pruning. Thus a suc- 
 cession of large, late crops is always maintained. 
 
 The raspberry plantation is in its prime the third year, 
 but must be annihilated after it has stood six years; and 
 new ones must in the mean time be formed. 
 
 PERSIMMON. — (Diospyrus Virginiana. ) 
 
 American Date, or Prune. 
 
 The persimmon flourishes as far north as the River Con- 
 necticut, in the latitude of 42°, but is dwarfish. In a 
 suitable soil and climate, it rises to the height of sixty 
 feet, or forty diameters of its base. The leaves are oblong, 
 
296 NEW AMERICAN ORCHARDIST. 
 
 entire, of a fine dark green above, and glaucous below, 
 and from four to six inches long. The fertile and barren 
 blossoms are produced on different trees. The fruit, which 
 is abunr'ant, is round, of the size of a small plum, of a 
 reddish uolor, and fleshy ; they contain six or eight small 
 stones; their taste is very astringent, but when ameliorated 
 by frost, they are sweet and agreeable. The fruit, when 
 bruised and fermented, produces brandy, which becomes 
 good by age. This tree is raised from the seeds, which 
 should be planted in autumn; and fine varieties may be 
 propagated by inoculating or grafting. 
 
 STRAWBERRY. — (Fragaria.) 
 
 The strawberry is a low, creeping, perennial plant; a 
 native of the old continent; also of America, where it is 
 found growing in a wild state. Botanists consider them a 
 genus comprehending three species. 
 
 Uses. The strawberry is a fragrant and delicious 
 dessert fruit, whether eaten alone or with cream and sugar ; 
 and forms a fine preserve. It is deemed very whole- 
 some, as it never causes acidity on the stomach. Boer- 
 have considered its use as one of the principal reme- 
 dies in putrid fever ; and Hoffman asserts that he has 
 known consumptive people cured by the use of strawber- 
 ries. It is also asserted that by eating plentifully of straw- 
 berries, rheumatic complaints are averted or cured. They 
 also dissolve tartarous incrustations on the teeth. And 
 lastly, Phillips asserts that the Pine stra\vberries make an 
 agreeable dessert wine, as rich as Mountain, but possessing 
 greater fragrance and acidity. 
 
 Varieties. 
 
 Mr. Barnet [see Vol. vi. of the Lond. Hort. Trans.'\ has 
 divided strawberries into seven classes. Mr. Lindley has 
 adopted the same course. And in describing the size of 
 the fruit, I shall have reference to the general size of the 
 particular class. I have adopted the same system 
 
STRAWBERRIES. 297 
 
 CLASS I. — ALPINE AND WOOD STRAWBERRIES. 
 
 The Alpine and Wood strawberries agree in their gen- 
 eral habits and character. The fruit, however, differs. The 
 Alpines have conical fruit, and are fruitful in autumn. The 
 Wood strawberries are more globose ; they only produce 
 fruit in summer. — Barnet. — SeeYoX. vi. of Hort. Trans. 
 
 1. Red Alpine, (Fraisier des Alps,) with runners. 
 The fruit is small and conical, ripening in summer and 
 
 autumn. 
 
 2. White Alpine, (Fraisier des Alps a Fruit Blanc,) 
 
 icitli runners. 
 The fruit is small and conical, ripening successively in 
 summer and autumn. 
 
 5. *Red Wood. Fraisier Commun. 
 
 An old variety, extensively cultivated near Boston for tne 
 markets. It ripens in summer. The fruit is scarlet and 
 round, and highly esteemed near Boston as one of the 
 most sure, and productive, and profitable, of all strawber- 
 ries. Of this variety there are no males. 
 
 6. White Wood. Fraisier Commun a Fruit Blanc. 
 This variety ripens in summer ; the fruit is white and 
 
 round ; an old, good-flavored variety, much cultivated and 
 esteemed near Boston. Its productiveness equals the red. 
 
 CLASS IL — BLACK STRAWBERRIES. 
 
 The fruit of this class is middle-sized, conical, with a 
 neck, of a very dark color at maturity ; the seeds slightly 
 imbedded ; the flavor very rich and highly perfumed ; the 
 leaves of this class are small, rugose, pale green. — Barnet. 
 See Vol. VI. of Hort. Trans. 
 
 7. DowNTON. Knight's Seedling. Pom. Mag. Lind. 
 Barnet. 
 
 The fruit is large, ovate, with a neck ; the early fruit is 
 sometimes of a cockscomb shape ; of a dark purple scarlet; 
 the flesh is scarlet, firm, of an aromatic flavor. Originated 
 by Mr. Knight. 
 
^8 NEW AMERICAN ORCHARDIST. 
 
 CLASS III. — CAROLINA, OR PINE STRAWBERRIES. 
 
 The leaves of this class are nearly smooth, of firm tex- 
 ture, with obtuse serratures, of a dark green ; the fruit 
 large, varying from nearly white to almost purple ; the 
 seeds prominent, on a smooth surface ; the flavor sweet, and 
 often perfumed. — Barnet. — See Vol. vi. of Hort. Trans, 
 9. Bishop's Globe. 
 
 The fruit is very large, of a dark, shining crimson, and 
 of excellent flavor. It is of very vigorous growth, and 
 deemed by some equal and much more productive than 
 Keen's Seedling; while with others, near Boston, it is 
 about being supplanted by new and improved kinds, which 
 are deemed far superior. 
 41. *British Queen, Myatt's. Thompson. 
 
 New, very large, and splendid ; some having measured 
 six inches round ; form roundish, some being cockscomb- 
 formed; color scarlet; flavor excellent; and early. The 
 footstalks grow tall, the fruit being borne high according 
 to Loudon. It grows vigorously, and bears abundantly. 
 Introduced to Boston by Col. Wilder but very recently. 
 33. *Swainstone's Seedling. Thompson. Col. Wilder. 
 
 New; very large; form ovate, color scarlet; and of excel- 
 lent flavor. It grows vigorously, and bears abundantly, 
 ripening early. It sometimes produces a second crop in 
 autumn. Introduced to Boston but very recently. 
 
 12. Elton Seedling. Pom. Mag. Lindley. Barnet. 
 The fruit is large, ovate, often cockscomb-shaped, of a 
 
 rich, shining dark red ; the seeds yellow, with ridged in- 
 tervals ; the flesh is firm, with a small core, deep red, juicy, 
 with a sharp, rich flavor. This variety is by some esteemed 
 as the most productive and best of all for a late crop. 
 
 13. *Hovey's Seedling. 
 
 A new variety, which was originated by Messrs. Hovey 
 and Co., at Cambridge, near Boston, in 1834, and which has 
 obtained the highest premium of the Massachusetts Horti- 
 cultural Society, for several successive years, as the best 
 yet seen, to the date of 1843. It has thus been well 
 described : — " Fruit very large, round, or slightly ovate, 
 conical ; deep shining red, paler in the shade ; seeds 
 inserted in a slight cavity; flesh scarlet, (paler in the 
 
STRAWBERRIES. 299 
 
 largest berries,) and firm, abounding in an agreeable acid 
 and high-flavored juice ; not surpassed by any other vari- 
 ety; footstalks long, and elevating the fruit from the 
 ground, and every berry attaining a good size ; leaves 
 large, and rather light green; vines very vigorous." 
 The blossoms are chiefly or all female ; it must therefore 
 be grown in rows, near to, or alternate with, the Melon, 
 Virginia Scarlet, or similar kinds, which will cause it to* 
 bear enormously. The most splendid and valuable of all 
 strawberries yet known with us. In this my opinion^ 
 CoL Wilder, and others who have proved the kind, fully 
 coincide; Bayne's Incomparable, Myatt's British Queen, 
 and Ross's Phoenix, of which we have high expectations, 
 being yet untried, and but very recently introduced. 
 14. Keen's Seedling. Pom, Mag. Lindley. 
 
 Keen^s Black Pine, Keeti's JVew Pine, Keen^s JVew Seedling. 
 The fruit is very large, globular, or ovate ; of a dark 
 purplish scarlet, hairy; it sometimes assumes the cocks- 
 comb shape ; the surface polished, seeds slightly imbed- 
 ded ; flesh firm, solid, scarlet, high-flavored. Introduced 
 to the vicinity of Boston, by Mr. Pratt ; also by Mr. Hag- 
 gerston. The fruit grows high, which is much in its favor. 
 Originated by Mr. Michael Keen, from Keen's Imperial. 
 Near Boston, this variety is now but little cultivated for 
 the market; even the old Redwood being preferred, as far 
 more productive. Keen's is productive only on dry soils. 
 
 16. Old Pine, or Carolina. Pom. Mag. Lind. Barnet. 
 Ola Pine, BarJiam Baivn, Black Carolina, Cockscomb Pine, 
 
 Devonshire Scarlet Pine, Kew Pine, Large Carolina, Large 
 Pine, Miss Gunniiig^s, JVorMs Seedling, Old Carolina, 
 Large Scarlet Pine^Pine, RegenVs Favorite, Scarlet Pine, 
 Varnished, Windsor Pine. 
 Fruit large, ovate, conical, with a neck, sometimes 
 cockscomb-shaped in the early fruit; of a bright scarlet ; 
 the flesh pale scarlet, rich, juicy, with a very grateful fla- 
 vor ; a good bearer, and very highly esteemed. 
 
 17. Turner's Late Pine. 
 
 New, and in high estimation in England, and very 
 valuable, according to all accounts received. 
 
300 NEW AMERICAN ORCHARDIST. 
 
 CLASS IV.— CHILI STRAWBERRIES. 
 
 The leaves of this class are very villous, hoary, with 
 small leaflets of thick texture, with very obtuse serratures ; 
 the fruit is very large and pale, with prominent seeds ; the 
 flesh in the type, which is the true Chili, is insipid. — 
 Barnetj in Vol. vi. of Lond. Hort. Trans, 
 18. Wilmot's Superb. Barnet. Lindley. 
 
 The early fruit is very large, irregular, sometimes cocks- 
 comb-shaped ; afterwards they are invariably round, very 
 hairy, pale scarlet, and polished ; the seeds are brown and 
 projecting ; flesh very firm, pale scarlet near the outside, 
 but whitish within, with a small hollow in the centre, and 
 a core ; flavor good, buttery, and rich, mixed with acid. 
 This variety is but very little cultivated for the market, or 
 for any other purpose near Boston. It is here found to be 
 unproductive generally. Outcast, lately, by Mr. Thomp- 
 son, from the garden of the London Horticultural Society. 
 
 CLASS v.— GREEN STRAWBERRIES. 
 
 The French cultivate several varieties of this straw- 
 berry. The Green Pine is much known in England, but 
 it seldom bears perfect fruit ; it bears well only in some 
 particular situations. Their character is dwarfish, much 
 resembling the Wood strawberry. The leaves are light 
 green, and strongly plaited. — Barnet, Vol. vi. Lond. Hort. 
 Trans. 
 
 Lindley has described the Green Strawberry, (Frai- 
 sier Vert,) — Caucasian, Green Alpine, Green Wood, Pine- 
 Apple, — but ascribes their defection to the multitude of 
 runners, and has no doubt but if these were restrained, 
 they would prove productive. 
 
 CLASS v. — HAUTBOIS STRAWBERRIES. 
 
 The leaves of this class are highly elevated, rough, and 
 of a thin texture ; the scapes or stems tall and strong ; the 
 
STRAWBERRIES. 301 
 
 fruit middle-sized, pale greenish white, tinged with dull 
 purple; the seeds slightly imbedded; the flavor musky. — 
 Barnet, in Hort. Trans. Vol. vi. Supposed to be so named 
 on account of their bearing their fruit high — Hautbois, or 
 High Wood. 
 
 19. Large Flat Hautbois. Barnet. Pom. Mag. Lind. 
 Bath Hautbois, Formosa Hautbois, Sowder^s Hautbois, Salter's 
 
 Hautbois, Weymouth Hautbois, White Hautbois. 
 The fruit is large, round, depressed, light red ; the seeds 
 are imbedded ; the flesh is greenish, juicy, delicate, with- 
 out a core. 
 
 20, Prolific, or Conical Hautbois. Barnet. Pom. 
 
 Mag. Lindley. 
 Double Bearing, Dwarf, Hermaphrodite, Hudson^s Bay, Re- 
 gent's, Sacombe, Sir Joseph Banks's, Spring Grove. 
 The fruit is large, conical ; of a dark purple color; flesh 
 solid, greenish, and high-flavored ; an abundant bearer, 
 and by far the best of the Hautbois strawberries. The 
 flowers are the largest of the class ; and it usually pro- 
 duces two crops. 
 
 CLASS Vn.— SCARLET STRAWBERRIES. 
 
 The Fragaria Virginiana of botanists is the type of 
 this class. The leaves are nearly smooth, thin, dark green, 
 with sharp-pointed serratures ; the fruit mostly small, of a 
 bright scarlet color; the seeds more or less deeply imbed- 
 ded, with ridged intervals ; the flavor acid, with a slight 
 perfume. — Barnet, in Hort. Trans. Vol. vi. 
 21. Black Roseberry. Pom. Mag. Barnet. Lindley. 
 
 The fruit is of good size, obtusely conical, deep purplish 
 red, and shining ; the seeds are slightly imbedded ; flesh 
 dark red near the outside, solid, buttery, and juicy, and of 
 excellent flavor. 
 
 S3. Grove End Scarlet. Barnet. Pom. Mag. 
 Atkinson^s Scarlet, WilmoVs Early Scarlet. 
 
 A first-rate strawberry, and an abundant bearer. The 
 fruit is of considerable size, depressed, spherical, of a 
 bright vermilion color ; seeds slightly imbedded, with flat 
 intervals; flesh pale scarlet, firm, with a core; flavor 
 agreeable, and slightly acid. 
 26 
 
302 NEW AMERICAN ORCHARDIST. 
 
 fl4, Methven Scarlet. 
 
 Very large, conical, sometimes cordate, or cockscomb- 
 formed; dark scarlet; flesh scarlet, woolly, at times hol- 
 low ; good, and very productive, but not first rate ; once 
 much cultivated ; now being supplanted by improved kinds. 
 Now outcast, also, by Mr. Thompson. 
 31. Melon. 
 
 Of good size ; form roundish ; of excellent flavor ; a 
 good bearer. The blossoms are both male and female. 
 Other kinds, as Hovey's Seedling, &c., having few or no 
 male blossoms, bear enormous crops only when in the 
 vicinity of the Melon, or Virginia, and similar kinds, 
 which possess both. 
 
 45, CouL Late Scarlet. Thompson. 
 Sir George Mackenzie'' s Late Scarlet. lb. 
 
 New, very large : form ovate ; of fine flavor ; a new 
 kind, described by Mr. Thompson, as an excellent late 
 sort, and good bearer. 
 
 25. *Old Scarlet. Pom. Mag. Lindley. Barnet. 
 Ecarlate de Virginie of the French, Scarlet, Early Scarlet, 
 Original Scarlet, Early Virginia Scarlet. 
 
 A middle-sized, globular fruit, of a light scarlet color ; 
 slightly hairy ; seeds deeply imbedded, with ridged inter- 
 vals ; flesh pale scarlet, firm, and high-flavored. A good 
 bearer, ripening early; valuable for preserving. Esteemed, 
 near Boston, as one of the most sure and profitable of 
 strawberries for an early crop. There are no male va- 
 rieties of this fruit. 
 
 In 1822, the London Horticultural Society, by their cir- 
 culars, congregated from all quarters a vast collection of 
 strawberries at Chiswick. The whole were examined by 
 Mr. Barnet ; there were two hundred distinct names or 
 synonymes, and fifty-four varieties; his account of them oc- 
 cupies eighty pages quarto. — Sec Hort. Trans. Vol. vi. 
 
 The whole list of strawberries which are now described 
 includes several kinds which were unknown, either to 
 Messrs. Barnet or Lindley, or to the editors of the Pomo- 
 logical Magazine at the time they wrote; it includes sev- 
 eral kinds, new, improved, and far more valuable and 
 splendid than were then known ; some of which are of 
 American orimn. 
 
STRAWBERRIES. 303 
 
 Varieties, outcast by Mr. Thompson, from the Garden 
 of the London Horticultural Society, as undeserving : — 
 
 Of Scarlets — Bishop's Seedling; Duke of Kent's Scar- 
 let ; Hudson's Bay, of all its varieties ; Knight's Large Scar- 
 let; Sir Joseph Banks's Scarlet; Wilmot'sLate Scarlet. 
 
 Of Black Strawberries — Knight's Scarlet Fleshed ; 
 Pitmaston, black ; Sweet Cone. 
 
 Of Pine Straiohcrries — Bath Scarlet; Black Prince; 
 Bostock ; Keen's Imperial ; Mulberry. 
 
 Of Chili — Wilmot's Superb, and all other Chili. 
 
 Of Hautbois — Common Hautbois. 
 
 Of Green Straioberrics — All of the class. 
 
 Of Alpine — Red Bush Alpine ; White Bush Alpine. 
 
 Also, many others, not here named, of all classes. 
 
 NEW VARIETIES OF STRAWBERRIES. 
 First on this list are new kinds of English origin, such 
 only as have been reported by Mr. Thompson or Loudon 
 as the most extraordinary of all that have lately appeared. 
 
 40. Bishopric. London. Thompson. 
 
 41. Myatt's Deptford Pine. 
 
 The fruit is red scarlet ; large ; round, or flattened ; flesh 
 firm, heavy, and good ; magnificent. 
 
 42. Myatt's Eliza. Loudon. Thompson. 
 
 43. Newson's Princess Royal. Loudon. Thompson. 
 
 44. Wilmot's Victoria. Loudon. Thompson. 
 
 45. Bishop's Wick. Hort. Soc. Cat. 
 
 Of large size, and conical form ; color scarlet ; quality 
 excellent, according to Mr. Thompson. 
 
 36. Californian. 
 
 A new species, brought by Captain Howland from the 
 shores of California in 1841. Foliage large and remark- 
 able ; the fruit is said to be fine, and of most surpassing size. 
 3.5. *Ross's Phcenix. 
 
 Foliage very large ; fruit of the largest size ; some being 
 of cockscomb form ; of excellent flavor, and one of the 
 most productive known. Raised from Keen's Seedling by 
 Mr. Alexander Ross, of Hudson city, N. Y., in 1837; 
 proved and thus recommended by Mr. Wilson, of Albany. 
 
 37. Lafayette. 
 
 Foliage large ; fruit large, conical ; color pale rose, re- 
 markable ; of high but peculiar flavor ; very productive. 
 
304 NEW AMERICAN ORCHARDIST. 
 
 Late from Berkshire county, Massachusetts. Origin 
 unknown. 
 
 38. *Bayne's Extra Early. 
 
 New; productive; of medium size ; round; color deep 
 scarlet ; flavor superior ; extra early. Such is the undoubt- 
 ed description of Dr. Bayne, of Alexandria, D. C, where 
 the fruit was first originated or found. Sent hither in 1843, 
 as earlier than any other varieties he could ever obtain. In 
 that climate it begins to ripen by the 29th of April. 
 
 39. *Bayne's Incomparable. 
 
 New ; foliage very luxuriant ; fruit very large, roundish, 
 some being cockscomb formed; seeds rather prominent; 
 flesh firm, pale scarlet; flavor very superior. Its produc- 
 tiveness unsurpassed, and exceeding all others known. A 
 native, first found or originated at Alexandria, D. C, by 
 Dr. Bayne; and, with this undoubted description, sent 
 hither by him in 1843. 
 
 CULTIVATION. 
 
 Some varieties of the strawberry have male blossoms 
 only, and are sterile. Some have blossoms both male and 
 female in the same plant, and bear moderately. Others 
 have female blossoms only ; such are most productive of 
 all, but only when set near the former kinds. 
 
 Dr. J. H. Bayne, an amateur, and distinguished cultiva- 
 tor, of Alexandria, D. C, by letter of 1843, states that he 
 extirpates all sterile plants. The Melon Strawberry ^ which 
 possesses blossoms both male and female, he has found 
 answering every purpose. In its proximity, Hovey's Seed- 
 ling is productive; and the Melon, when set in rows al- 
 ternate with the Hudson's Bay, will impregnate every 
 flower, causing the latter to yield enormous crops. 
 
 It is recommended that, as early in summer as the 
 young runners have taken root, they should be transplanted 
 into nursery beds five or six inches asunder. By this 
 management they will by autumn have become fine, strong 
 plants, capable of producing fruit the following summer. 
 
 For the reception of these plants, the ground may be 
 trenched twenty inches deep, and a quantity of half-rotted 
 manure incorporated to half this depth. For economy, 
 it is also recommended, in the final transplanting, to 
 set the plants in beds of four rows each ; the rows run- 
 
STRAWBERRIES. CULTIVATION. 
 
 305 
 
 ning in a longitudinal direction; the distance between the 
 beds to vary from two to two and a half feet, according to 
 the sorts to be planted, as some varieties require much more 
 space than others. As to the distances of the rows asun- 
 der, and the distance of the plants in the rows, I will lay 
 down, on Lindley's authority, the following rules : — 
 
 3d Class. In rows fifteen inches asunder ; the plants 
 fifteen inches' distance in the row. Wilmors Superb the 
 
 same 
 
 2d and 4th Classes, (except Wilmot's, as above.) In 
 rows fifteen inches asunder; and twelve mches' distance in 
 
 the rows. , • i j^^ . 
 
 6th and 7th Classes. In rows twelve inches asunder , 
 and twelve inches' distance in the rows. 
 
 1st and 5th Classes. In rows twelve inches asunder ; 
 and nine inches' distance in the rows. . n ^ 
 
 During the first year, the runners are to be carefully de- 
 stroyed before they have taken root. Around such as show 
 fruit crrass or straw is placed; (Keen recommends the 
 same ;''for the plant derives its name from this circum- 
 stance.) This protects alike the soil from washmg rains, 
 from a scorching sun, and the consequent evaporation of its 
 moisture ; it protects the fruit from becoming soiled. But 
 as soon as the fruit is gathered, this covering is to be removed, 
 and the soil kept clear of weeds by the hoe tiH autumn. 
 
 In autumn, he directs the leaves to be cut off, (only a por- 
 tion I presume,) and all the spaces, including the alleys, to 
 be ducr carefully over with a pronged fork, so as not to injure 
 their ?oots. Both Keen and Mr. Knight, however, direct 
 manure to be applied before this last operation is com- 
 menced ; and Mr. Knight has particularly cautioned against 
 digging so deep as to disturb the roots, as it weakens the 
 
 force of the plants. , .i i * 
 
 The second summer,Lindley further states that the plants 
 will bear their best crop and finest fruit ; the beds and out- 
 side of the alleys should be covered with mown grass or 
 with straw three or four inches thick ; W this method he 
 states he has found the fruit not only more abundant, but ot 
 
 ^"it has been recommended to raise the Alpmes from the 
 seed. But Mr. Williams, of Pitmaston, (Hort. Trans ) 
 condemns the practice. — Lindley joms him in this ; tor 
 having procured a good sort, it is recommended to increase 
 
306 NEW AMERICAN ORCHARDIST. 
 
 and continue it; and have no mixture of inferior sorts, 
 with the idea that such mixtures will improve. Some have 
 directed, in regard to the Alpines and Hautbois, that a cer- 
 tain proportion of male or sterile plants should be pre- 
 served. But the experience of Lindley and some others 
 seems opposed to this practice. — These sterile plants, never 
 producing fruit, outgrow all the rest; they overrun those 
 which produce fruit, and soon take possession of the whole 
 soil ; they are neither useful nor necessary, butj on the 
 contrary, ruinous, as the whole bed soon becomes barren. 
 But by excluding the sterile plants in the beginning, the 
 whole will remain productive. 
 
 As to the Alpines, Lindley directs to set them out in 
 August ; and by spring the beds will be covered with run- 
 ners : these are not to be disturbed or removed, as in the 
 case of other sorts ; for they will produce fruit during 
 autumn. 
 
 Management of Alpine and other Sorts of Strawberries , 
 when large and late Crops are desired. The Alpine straw- 
 berries are chiefly valuable on account of their continuing 
 fruitful after all other varieties are gone. In order to make 
 the utmost of this valuable property which they possess, Mr. 
 John Williams, of Pitmaston, has directed (see Hort. Trans.) 
 to form the beds in August ; by spring the beds will be 
 well stocked with plants. When they have come into full 
 blossom in spring, cut off every flower, without injuring the 
 leaves. This operation is to be again repeated as soon as 
 a second set of blossoms appear. The third set of blos- 
 soms are suff*ered to remain ; and, the plants having by 
 this system accumulated strength, heavy crops are pro- 
 duced after other strawberries are gone, and when alone the 
 Alpine strawberries are highly valuable. 
 
 Another mode has been stated, by which a large crop of 
 the common varieties of strawberries is produced in au- 
 tumn. When the first crop is gone, the plants are shorn 
 of every leaf, and at suitable intervals profusely watered : 
 by this mode, they not only renew their leaves, but a crop 
 of blossoms and fruit is produced. 
 
 With regard to the produce of strawberries, all agree 
 that the crop of the second year is more valuable than any 
 succeeding crop. I will briefly detail a few of the most 
 approved modes in relation to this subject. 
 
STRAWBERRIES. CULTIVATION. 307 
 
 1st. The mode adopted by Mr. Keen. 
 
 2d. That adopted by T. A. Knight, Esq. 
 
 3d. Modes of management much approved and in prac- 
 tice near Boston. 
 
 Mr. Keen forms his beds in the spring. — The Hautbois 
 and Pines are placed in rovvSj three feet asunder, and eigh- 
 teen inches in the row ; [other classes at a proportionate 
 distance.] The object in placing them at this great dis- 
 tance is, that there may be room for the feet of the gath- 
 erers ; also room for the vines to spread, to the end of the 
 third year, when the bed is taken up and the ground 
 planted anew. The first year, little fruit is expected — the 
 second year, a very great crop — the third year, a very mod- 
 erate crop. Mr. Knight condemns this system in part ; 
 his mode is as follows : — Like Mr. Keen, he forms his 
 beds in the spring : he places the Pine and Hautbois in 
 rows, sixteen inches asunder, and only eight inches in the 
 row; [other classes at a proportionate distance.] This is 
 from three to four times the number of plants on the same 
 gtound as Mr. Keen. Mr. Knight takes off no runners, 
 except for the purpose of forming new beds ; and he thinks 
 he must obtain near twice the produce in the second year, 
 — which all acknowledge to be the fruitful year^ — from the 
 same ground as Mr. Keen. For Mr. Knight leaves no 
 unoccupied ground for the feet of the gatherers ; as he 
 considers the amount thus destroyed very inconsiderable, 
 compared with the waste of land. Mr. Knight destroys his 
 beds in the autumn of the second year, after the first great 
 or main crop is taken off. He esteems this the most eco- 
 nomical mode. 
 
 In the vicinity of Boston, the following mode is often 
 adopted : — The vines are usually transplanted in August. 
 The rows are formed from eighteen inches to two feet 
 asunder. The runners, during the first year, are destroyed, 
 in the second year, they are suffered to grow and fill the 
 interval, and in the autumn of that year, the whole old rows 
 are turned under with the spade, and the rows are thus 
 shifted to the middle of the space. The same process is 
 repeated every second year. 
 
 Another mode, which may be recommended generally, is 
 to plant the strawberries in rows thirty inches asunder, and 
 nine inches' distant in the row, and suffer the vines to ex- 
 tend to the width of eighteen inches, leaving twelve inches 
 
308 NEW AMERICAN ORCHARDISTi 
 
 space for an alley ; or allow eighteen inches' width to the 
 alleys, and three feet asunder to the rows; and to form new 
 beds every three years, or never to suffer the bed to exist 
 over four years ; and to plant out in August in preference 
 to spring. 
 
 LIME Vlu^Kl!!^T!, — (Podophyllum peltatum.) 
 
 A hardy and singular production of nature. The stem, 
 foliage, flower, and fruit, are formed in the earth ; and after 
 the plant has come up, there is nothing more than an ex- 
 tension of parts. The stems, at the height of from eight to 
 twelve inches, branch out into two arms : at the extremity 
 of each is a large palmated leaf From the fork proceeds 
 the fruit stem. The fruit is about the size of a large lime, 
 green while growing, and yellow when ripe; it has the fla- 
 vor of a pine-apple, and as to eating, is little inferior to that 
 fruit. The plant requires a moist soil, in a cool, shady 
 situation. It may be propagated by seed, but best by di- 
 viding the roots, which are jointed and creeping. The 
 root is medicinal. A native of America. 
 
 MELON. 
 
 MUSKMELON. {Cucumis Melo.) 
 
 A delicious, large, oblong or globular fruit, too generally 
 known to need a particular description. It is a native of 
 Asia, and besides its use at the dessert, it forms, while 
 young, an excellent pickle. 
 
 VARIETIES. 
 
 1, Black Rock. Lindley. 
 
 Very large, oblate ; yellowish skin; flesh thick, orange 
 colored, and of an excellent flavor. 
 
MUSKMELON. 309 
 
 2. Daree Melon. Hort. Trans. 
 
 Fruit large, ovate or oval, pale green ; flesh white, 
 thick, crisp, melting, very sweet. 
 
 3. Dutch Rock. Lindley. 
 
 An oblate, medium-sized fruit, with a thick, yellow, 
 rough skin ; flesh orange-colored, thick, melting, sweet, 
 and high-flavored. 
 
 4. Early Cantaloupe. Lindley. 
 
 Small, globular, ribbed ; skin pale green; flesh orange- 
 colored, juicy, of good flavor. 
 
 5. Early Polignac. Lindley. 
 
 A small, round fruit, with a pale yellow, rough skin ; 
 flesh yellow, thick, sweet, and highly-flavored. 
 
 6. Green Melon. {Ostrich's Egg.) Hort. Trans. 
 A green, oval, handsome fruit ; flesh very thick, green, 
 
 melting, very sweet, and high-flavored. 
 7* Green Hoosainee. Hort. Trans. 
 
 A handsome, egg-shaped fruit ; flesh greenish white ; 
 tender, delicate, juicy, highly-perfumed. A very excellent 
 and productive variety. 
 
 8. Italian Green-Fleshed. Hort. Trans. 
 
 A small, round, pale green fruit ; flesh pale green, soft, 
 juicy, very sweet, and high-flavored. 
 
 9. Large Germek. Hort. Trans. 
 
 A large, excellent, and productive round fruit, of a sea 
 green color ; flesh clear green, very thick, firm, juicy, 
 rich, and high-flavored. 
 
 10. Melon de Carmes. Lindley. 
 
 A very large, oblong, bright orange-colored fruit ; flesh 
 very thick, salmon-colored, tender, not juicy, sweet, and 
 good-flavored. 
 
 11. Melon of Keising. Hort. Trans. 
 
 A beautiful, egg-shaped fruit, bright lemon color ; flesh 
 very thick, nearly white, very juicy, delicate, sweet, and 
 high-flavored, like a Beurree Pear. 
 1^. Montagu Cantaloupe. Hort. Trans. 
 
 Form round or oval, small, greenish white; flesh thick, 
 reddish, soft, sweet, juicy, and delicate. 
 13. Orange Cantaloupe. Lindley. 
 
 A small, round, yellow fruit ; flesh deep orange red, 
 juicy, sugary, and extremely high-flavored. 
 
310 NEW AMERICAN ORCHARDIST. 
 
 14. Rom AN A. Neill. 
 
 A middle-sized, oval, pale yellow fruit, ribbed ; flesh 
 yellow, firm, and well-flavored. 
 
 15. Scarlet Rock. Lindley. 
 
 An oblate, deeply-ribbed, pale green fruit ; flesh reddish ; 
 tender, juicy, sweet, and highly-flavored. 
 
 10. Silver Rock. Lindley. 
 
 Middle-sized, oblate ; skin green and yellow, blotched ; 
 flesh pale red, sweet, and well-flavored. 
 
 17. Smooth Scarlet-Fleshed. Lindley. Hort. Trans. 
 Form round or oval ; skin greenish yellow ; flesh scarlet ; 
 
 firm, and high-flavored. 
 
 18. Sweet Melon of Ispahan. Hort. Trans. 
 
 Fruit large, ovate ; skin smooth, of a sulphur color ; flesh 
 white, very thick, crisp, sugary, and very rich. 
 
 19. Dampsha Melon. Hort. Trans. 
 
 Fruit oblong, yellowish green ; flesh green, melting, and 
 of excellent flavor. 
 
 20. Green Valencia. Hort. Trans. 
 
 Form oval, pointed, slightly ribbed, of a dark green color ; 
 flesh pale straw color, firm, saccharine, juicy, and pleasant. 
 The latter crops of the two last-named varieties keep till 
 winter. 
 
 We may also enumerate the following fine varieties: — 
 Green Citron^ (fine,) green flesh ; 
 Murray's Pine-Apple, do. 
 Persian, do. 
 
 Nutmeg, do. 
 
 Minorca, do. 
 
 Large Cantaloupe; 
 Star ; very late ; 
 
 Pomegranate, or musk, (fine,) odoratissimus ; 
 Palermo, very rich and fine; flesh green, and keeps late 
 in the season. 
 
 Cultivation. The muskmelon is raised from seed 
 planted in April or May, in a highly-manured, warm, loamy 
 soil, in hills six or eight feet asunder. Those kinds in- 
 tended for seed should be raised remote from inferior vari- 
 eties. The vines should be pruned of superfluous branches, 
 and all superfluous fruits must be removed as soon as they 
 appear. 
 
WATERMELON. 31 1 
 
 WATERMELON. (Cucurbitus citruUus.) 
 
 A native of Asia, and cultivated in all the warm and 
 temperate countries of Europe, Africa, and America. A 
 very large, round or oblong fruit, too well known in our 
 climate to need a particular description. 
 
 Uses. The watermelon is a very refreshing and whole- 
 some dessert fruit in the warm season : it mitigates thirst. 
 From the watermelon an excellent sweetmeat, called artifi- 
 cial citron, may be prepared as follows: — 
 
 American Citron. 
 
 Pare the dark green from the outside, and scrape the soft 
 from the inside, of the melon; cut it in different forms, and 
 boil it in alum water until clear ; throw it into spring water, 
 where it may remain two or three hours, changing the 
 water frequently. 
 
 *' To one pound of fruit, take two of sugar ; make a 
 sirup of half the quantity, and boil in it all the citron until 
 done, when it will be transparent. At the expiration of 
 two or three days, take the jelly from it, add the remaining 
 half of sugar, boil and pour it over the citron, which will 
 be ready for use. Season it with ginger ; sliced lemon is 
 preferable." 
 
 The inspissated juice of the watermelon of the sweetest 
 kinds, affords a bright, light-colored sirup. A conserve 
 and marmalade is also prepared from the fruit. At Sarpa, 
 on the River Volga, says Pallas, they brew beer from the 
 juice. 
 
 Varieties. — 1. Long Carolina; 2. Round Carolina. 
 
 Cultivation. The cultivation of the watermelon is in 
 all respects the same as the muskmelon. Innumerable 
 and nameless fine varieties continually appear. But the 
 same precautions are necessary to preserve the seed in its 
 purity, as are recommended for the musk-melon. They 
 require a highly-manured, rich, warm, and rather sandy 
 soil. 
 
312 NEW AMERICAN ORCHARDIST. 
 
 BERBERRY .^(Berberis.) 
 
 The berberry, or barberry, is a prickly shrub, rising to the 
 height of ten feet, with numerous branches. The bark is 
 ash-colored outside, and yellow within ; the fruit is in clus- 
 ters, of a red color and acid taste. It is said to be a native 
 of Asia, but abounds in the Northern and Middle States 
 of America. Some species of grain are liable to become 
 affected by rust, if raised in its vicinity, particularly rye. 
 
 Uses. The fruit is used for pickling, and for preserving; 
 a decoction of the berries, sweetened, is deemed a useful as 
 well as pleasant drink in fevers. The inner bark is said to 
 be used in France for dyeing cotton and silk of a bright 
 yellow ; also for staining wood, by cabinet makers ; and in 
 Poland it is used for coloring leather. 
 
 VARIETIES. 
 
 1. Red Berberry. 
 
 Of this there are two varieties ; one the common ber- 
 berry, with stones ; the other without. 
 
 2. White Berberry. 
 
 ■ Fruit large, agreeable, but not productive. » 
 
 3. Black Sweet. Loudon, 
 Requires a warm situation. 
 
 4. Chinese Berberry. 
 
 This variety in some respects resembles the red, but 
 differs some in appearance, and is deemed the most orna- 
 mental. 
 
 5. Holly-leaved Berberry. Berheris aquafolium. 
 
 A new and curious variety from the Rocky Mountains ; 
 very different from all others. This appears to be a variety 
 with thornless wood, and with leaves larger and by far more 
 handsome than the other species, with prickly points. A 
 low, sub-evergreen shrub. The blossoms are produced in 
 numerous yellow clusters, and are beautiful. 
 
 Soil and Cultivation. The berberry prefers a dry 
 soil, but will succeed in almost any soil or situation. It is 
 raised from seeds, from layers and suckers. 
 
BLACKBERRIES. 313 
 
 BLACKBERRY. 
 
 (^Bramble. — Ruhus fi'uticosa.) 
 
 1. Bush Blackberry. Ruhus Americanus. 
 
 A shrub rising to the height often feet, somewhat ribbed 
 or angled, and armed with hooked spines. The fruit, which 
 grows in clusters, is oblong, an inch in length, of a shining 
 black, of an agreeable taste, sweet, or subacid, and astrin- 
 gent. This plant thrives in a rich, moist, sandy loam, and 
 is often cultivated in gardens, where its fruit is much im- 
 proved in size, and its crops very abundant. 
 
 2. Trailing Blackberry. Deivherry. Ruhus pro- 
 cumbens. 
 
 This is a plant with low, trailing branches; its stems are 
 weak, and bend to the earth, and there take root. The fruit 
 is large, nearly globular, of a black color, and covered with 
 bloom, of a sweet, subacid, lively taste ; this plant succeeds 
 in dry, hilly land. 
 
 Uses. The blackberry is considered a pleasant and 
 wholesome dessert fruit, if used with moderation ; it is 
 used in pies, tarts, &c. A jelly is made of the blackberry 
 of considerable medicinal efficacy in nephritic disorders. 
 It is singular that a fruit so productive as the tall black- 
 berry should be so little cultivated. Both species may be 
 propagated either from seed or from layers, and are won- 
 derfully improved by cultivation. 
 
 3. White-Fruited Bramble. Ruhus alba. 
 A variety with white fruit. 
 
 4. Double White Flowering. Ruhus albo-pleno, 
 A beautiful and ornamental variety. 
 
 CRANBERRIES. — ( Oxy coccus macrocarpus.) 
 
 A low, trailing vine, an indigenous fruit, growing wild in 
 bogs and meadows. The berry has a very acid taste, and 
 37 
 
314 NEW AMERICAN ORCHARDIST. 
 
 is much used in pies, puddings, tarts, preserves, &/C. The 
 cranberry is a plant of easy culture ; and with but little 
 expense, not a doubt exists that meadows which are now 
 barren wastes, or yield nothing but coarse herbage, might 
 be converted into profitable cranberry fields. According 
 to Loudon, Sir Joseph Banks, who obtained this plant from 
 America, raised, in 1831, on a square of eighteen feet 
 each way, three and a half Winchester bushels, which is 
 at the rate of four hundred and sixty bushels to the acre. 
 A man with a cranberry rake will, in a good cranberry 
 meadow, gather from twenty to fifty bushels in a day ; any 
 meadow will answer. Capt. Henry Hall, of Barnstable, has 
 cultivated the cranberry twenty years. They grow well 
 on sandy bogs after draining ; if the bogs are covered with 
 brush, it is removed, but it is not necessary to remove the 
 rushes, as the strong roots of the cranberry soon over- 
 power them. It would be well if, previous to planting, the 
 land could be ploughed ; but Capt. Hall usually spreads on 
 beach sand, and digs holes four feet asunder each way, 
 the same distance as for corn; the holes are, however, 
 deeper. Into these holes, sods of cranberry roots are 
 planted, and in the space of three years the whole ground 
 is covered. The planting is usually performed in autumn. 
 Mr. F. A. Hayden, of Lincoln, Mass., is stated to have 
 gathered from his farm, in 1830, four hundred bushels of 
 cranberries, which brought him, in Boston market, $400. 
 An acre of cranberries in full bearing will produce 
 over 200 bushels ; and the fruit generally sells, in the mar- 
 kets of Boston, for $1.50 per bushel, and much higher than 
 in former years. Although a moist soil is best suited to 
 the plant, yet, with a suitable mixture of bog earth, it will 
 flourish, producing abundant crops, even in any dry soil. 
 There is said to be a variety of cranberry in Russia of a 
 superior size. 
 
 CRANBERRY VIBURNUM. 
 
 (V. oxycoccum.) 
 
 The cranberry tree, or shrub, rises to a very moderate 
 height. The blossoms are white, forming a flat surface 
 
ELDER. 315 
 
 from a common centre; or in terminating cymes; and 
 very beautiful. Its fruit is a berry about the size of a 
 cranberry, of a bright red color, and very austere taste. 
 They are valuable for pies, tarts, preserves, &,c. The 
 tree is propagated by layers, and suckers or seeds. 
 
 In the valley of the Columbia River, a new species of 
 bush cranberry has been discovered, called Pambina. 
 
 ELDER. — (Samhucus nigra,) 
 
 A low, bushy tree, of an ornamental appearance ; its bark 
 is smooth and gray, becoming rough by age ; leaves pin- 
 nate ; the flowers in terminating cymes ; the berries black 
 and abundant, of a sweet but not agreeable flavor ; the tree 
 and its leaves are narcotic. Noxious insects avoid it. 
 
 Uses. Although the berries are deemed poisonous to 
 poultry generally, yet they are employed in the manufacture 
 of an excellent, powerful and enlivening wine, remarkably 
 wholesome. But the wine of white elder berries is said to 
 resemble grape wine. A sirup and cordial are also pre- 
 pared from the berries ; and in Germany a very pure and 
 strong spirit is said to be distilled from the fruit. The 
 inner green bark is said to be an ingredient in black dye. 
 And Professor Martyn, according to Loudon, has stated 
 that the tree is a whole magazine of physic to rustic practi- 
 tioners; nor is it quite neglected by more regular ones. 
 Fruit trees, plants, &c., whipped with the fresh branches, 
 are effectually secured from the depredations of noxious 
 insects. The wood of old trees is hard and fine-grained, 
 and takes a fine polish, and is used by turners as a substi- 
 tute for box wood. A new variety of sweet elder has been 
 discovered, which is peculiar to the Oregon region. 
 
316 NEW AMERICAN ORCHARDIST. 
 
 MEDLAR. — (Mesjpilus Germanica.) 
 
 A low, spreading tree; the branches are woolly; the 
 leaves are oval, lanceolate, serrate, and woolly towards their 
 points ; the fruit is round or turbinate, the size that of a 
 plum ; the pulp is thick, and contains five wrinkled stones. 
 An ornamental shrub, when in bloom, and a native of the 
 south of Europe. 
 
 Uses. The fruit is much esteemed by some ; but it is 
 never eaten till ameliorated by frost, and in a state of decay. 
 
 VARIETIES. 
 
 1. Nottingham Medlar. Loudon. 
 
 A fruit of a quick and pungent taste. 
 SI, German Medlar, or Dutch Medlar. 
 
 A low, crooked, deformed tree, with very large leaves, 
 entire, and downy beneath; the flowers* are very large; 
 the fruit very large, somewhat resembling an apple in 
 shape. This variety is the largest of the medlars, and is 
 deemed the best. 
 
 Soil and (/ULTivation. Raised by seeds, planted 
 while fresh, and in autumn; also by layers; or by grafting 
 and inoculating, either on the medlar or on the quince, the 
 hawthorn or the pear. They require a loamy, rich soil, 
 rather moist than dry, on a dry subsoil. 
 
 MOUNTAIN ASn.— iSorhus aucuparia.) 
 
 This tree rises erect, in a beautiful, pyramidal form, to the 
 height of twenty-five or thirty feet ; the leaves are pinnate ; 
 the flowers are white, in corymbs; the fruit is round, of a 
 fine coral red. The berries of this tree are eaten, accord- 
 ing to Loudon, in some parts of Scotland and Wales ; they 
 are also used for preserving ; they are also stated to afford 
 
SALAL BERRY. SILVER-LEAVED SHEPARDIA, &C. 317 
 
 an agreeable fermented liquor ; and by distillation, a con- 
 siderable quantity of strong spirit. According to Mr. Neill, 
 in France they are frequently grafted on the service tree, 
 and the fruit is thus rendered of larger size, and more 
 abundant. It is one of the most ornamental of all trees, 
 when loaded with its large clusters of red berries in autumn. 
 
 SALAL BERRY. 
 
 The salal berry is a new fruit, which has been discovered 
 in the valley of the Columbia River ; about the size of the 
 common grape, of a dark purple color, and sweet and 
 pleasant flavor. 
 
 SILVER-LEAVED SHEPARDIA. 
 
 Buffalo Berry Tree. (Shepardia eUagnoides.) 
 
 A beautiful, hardy tree, so called from its silvery leaf. 
 This tree was discovered by Professor Nuttall, in Missouri, 
 in 1810, and was introduced here by the Messrs. Winship. 
 The tree is of upright growth and thorny ; the leaves are 
 small, of a delicate, silvery appearance; the fertile and 
 barren flowers are produced on different trees ; the fruit is 
 of the size and appearance of a large currant, of a fine 
 scarlet color, and beautiful appearance ; they envelop the 
 branches in profuse clusters. It is of a rich taste, and 
 valuable, with preparation, for preserves, tarts, &:.c. 
 
 NUTS. 
 
 WALNUT. [Juglans regia.) 
 English or Madeira Nut. 
 The walnut is a native of Persia and China. It is a 
 lofty, spreading tree, with pinnated leaves, of a powerful 
 27* 
 
31S NEW AMERICAN ORCHARDIST. 
 
 odor. The fruit is roundish oblong, smooth, green, enclo* 
 sing a nut of a yellow color and irregular form, which con^ 
 tains a four-lobed kernel of an agreeable taste. 
 
 Uses. The walnut is an esteemed dessert fruit ; it also 
 forms an excellent pickle when gathered, while it is yet so 
 tender as to be easily probed with a needle. In France, 
 an oil equal to the oil of almonds is drawn from them. 
 This oil does not congeal by cold, is highly prized by the 
 painters for mixing delicate colors and varnish, and is ex- 
 cellent in medicine. The young preserved nuts are an 
 excellent sweetmeat; good to be eaten in the morning, in 
 time of pestilential distempers, to prevent infection. — A 
 most superior family medicine when eaten in the small quan- 
 tity of a single nut. They are prepared as follows : — Green 
 walnuts, in the state fit for pickling, are boiled till tender ; 
 then take them out, and to every pound of nuts add a pound 
 of moist sugar, a little water, lemon peel, mace, cloves, and 
 simmer till the sirup is thick, and let them stand ten days ; 
 then clarify half as much more sugar, and boiled as before; 
 and when cold, cover them close for use. 
 
 The decoction of the leaves annoys or destroys noxious 
 insects and worms. 
 
 The timber is dark and beautiful, and is very extensively 
 used for gunstocks, being deemed lighter, in proportion to 
 its strength and elasticity, than any other wood. 
 
 Cultivation, Soil, &c. The walnut is raised from 
 the seed, planted in autumn; the second year, they are 
 transplanted, and deprived of a portion of their tap root. 
 They require a rich soil of joam and sand rather than clay. 
 The varieties may be inarched — or budded from the mi- 
 nute buds at the base of the young shoot, inserted in the 
 summit of the two years old wood, 
 
 BLACK WALNUT. (Juglans nigra.) 
 
 A majestic tree, with a round, spreading head, which 
 sometimes rises to the height of seventy feet, with a diam- 
 eter of from four to seven feet. The leaves are pinnate, 
 and consist of six or eight pair of leaflets. They are acu- 
 minate, serrate, and downy. The fruit is large, and sur- 
 rounded with a thick, globular, smooth, green husk ; the 
 shell is rough, uneven in its surface, odoriferous, hard, 
 
Ntrrs. 319 
 
 lliick, and black. It encloses a four-lobed kernel, which 
 is large and sweet. 
 
 Uses. From the nut an oil is expressed equal to olive 
 oil for food, and useful for the painter. From the husk a 
 brown dye is procured, of different shades. The sap-wood 
 is white, but the heart is violet, becoming nearly black. 
 It is very strong, fine-grained, compact, and heavy, and ad- 
 mits a beautiful polish, and is employed for furniture, and 
 the stocks of muskets, and for the naves of wheels. It is 
 extremely durable ; and it is said to be never attacked by 
 the sea-worm. 
 
 Cultivation, Soil, 6lc. The cultivation of this tree 
 is the same as the walnut. It flourishes in any good soil ; 
 but prefers the deep, fertile, and alluvial soils on the mar- 
 gins of creeks and rivers, 
 
 BUTTERNUT. (Juglans cathartica.) 
 
 Oil Nut, White Walnut. 
 
 A large tree, with a broad, spreading head. In suitable 
 situations, it rises fifty or sixty feet, with a diameter of from 
 three to four feet at this distance from the ground. 
 
 When young, this tree and its leaf strikingly resemble 
 the Black walnut; but when older, they are easily distin- 
 gi3ished. The fruit is similar, in most respects, to that va- 
 riety, but is oval oblong ; and the nut which is enclosed is 
 oblong, rounded at the base, and pointed at its summit. 
 The kernel is sweet, and abounds in a valuable oil. 
 
 Uses. The fruit is eaten at the dessert : for pickling it 
 is superior, awd is equally valuable as the walnut. Its fruit, 
 preserved in the same manner as directed for the walnut, 
 is equally excellent, and of equal medicinal efficacy. Pills 
 formed by evaporating a decoction of the inner bark to a 
 viscid consistence, are said to form one of the very best 
 cathartics known. The timber is of a reddish hue, not 
 strong, but light and durable. It is never attacked by the 
 sea-worms. It is not liable to split, and its uses are the 
 same as the bass wood. 
 
 Cultivation, The cultivation of the Butternut is the 
 same as the walnut ; it flourishes in any good soil, on cold, 
 unproductive, and rocky soils, on the steep banks of rivers. 
 
320 NEW AMERICAN ORCHARDIST. 
 
 CHESTNUT. {Castanca.) 
 
 The European chestnut was so named from Castanea, 
 a city of that name in Thessalia, from whence the Romans 
 first received them. The chestnut is a large tree, of a fine 
 form, rising sometimes to the height of eighty feet. The 
 leaves are of an elongated form, coarsely serrated, of a fine, 
 shining green. A large, globular, prickly bur encloses two 
 or three nuts of a dark brown color. 
 
 Uses. The fruit is used either boiled, roasted, or in a 
 raw state. Phillips informs us that in the south of France, 
 in Italy, and Savoy, they are made into puddings, cakes, 
 and bread. And " chestnuts stewed with cream make a 
 much-admired dish ; they make excellent soup ; and stewed 
 and served with salt fish they are much admired." We are 
 also further informed that there is now at Fortsworth, in 
 Gloucestershire, a great chestnut tree, fifty-two feet round, 
 which in 1150 was so remarkable that it was called The 
 great chestnut of Fortsworth. And Marsham states that 
 this tree is 1100 years old. Lastly, the timber of this tree 
 is almost incorrviptible, and more durable than oak. Its 
 durability is commensurate with the long life of the tree, 
 Corsica, it is said, exports annually of this fruit to the 
 amount of 100,000 crowns. The American chestnut differs 
 very little from that of Europe. The fruit is smaller, but 
 equally good. Its growth is very rapid. The bark for 
 tanning is superior to oak. 
 
 Cultivation. The chestnut is raised from the seeds, 
 planted in autumn ; the second year, they are transplanted, 
 and fine varieties are extended by grafting. A sandy or 
 gravelly loam, with a dry subsoil, best suits them. 
 
 CHINaUAPlN. (Castanea pumila.) 
 
 The Dwarf chestnut rises to the height often or twelve 
 feet, but sometimes thirty or forty feet. The tree and its 
 fruit are, with but little variation, a miniature of the chest- 
 nut just described. But the timber is finer grained, more 
 compact, heavier, if not more durable. It flourishes in any 
 dry soil. Its cultivation is the same as the walnut and 
 chestnut. It is not found wild north of Pennsylvania. 
 
KUTS. 321 
 
 SHAGBARK HICKORY. (Juglans squamosa,) 
 
 The Shagbark, or Shellhark, is an elegant tree, of a tall 
 ^nd stately forna, rising to the height of 80 or 90 feet. Its 
 height is very tall in proportion to its dimensions near the 
 base ; often from forty to fifty diameters. 
 
 The leaves are oval, acuminate, in five leaflets, of a beau- 
 tiful shining green above, glaucous beneath. When it has 
 .arrived to middle size, the 0¥iter bark separates in long, thin 
 plates or scales, warped out at the ends, giving the tree a 
 shaggy and bristling appearance. In this respect it differs 
 not only from other trees, but from other hickories ; also in 
 the fruit, which is round or oval, its hull very thick, cover- 
 ing a nut whose shell is always thin, and four-lobed kernel, 
 sweet. The timber of the shagbark always splits clear ; it 
 works smooth ; it is vety compact, strong, and elastic, and 
 is preferred to any other wood or hickory for axe-handles, 
 ox-bows, and various domestic utensils, where all these 
 .qualities are required. 
 
 Cultivation, Soil, &.c. The cultivation of this tree 
 is the same as the walnut It flourishes in any good soil, 
 even in l©w, wet lamd. 
 
 PACANE NUT, {Juglans olwmformis.) 
 
 A beautifui tree, rising, with a straight, well-proportioned 
 trunk, to the height of 60 or 70 feet. Each leaf consists 
 of six or seven leaflets. The nut, which is encompassed 
 with a thin hull, is an inch and a half long, cylindrical, 
 pointed at its extremities, and has four slightly-projecting 
 angular ribs. The shell is smooth and thin, the kernel four- 
 lobed, ared sweet, 
 
 FILBERT. {Conjlus.) 
 
 A large shrub, with wood of an asli color ; leaves alter- 
 nate, roundish cordate. Its fruit is well known and highly 
 esteemed. They are extensively cultivated in Europe. 
 *'■ In the neighborhood of Avelino, in Italy," says Swinburn, 
 ^' the whole face of the neighboring valley is covered with 
 them, and in good years they yield a profit of 60,000 ducats. 
 And from a single wood near Recus, in Spain, sixty thou- 
 fiand bushels have been gathered in a single year, and 
 shipped from Barcelona ; whence they are called Barcelona 
 nuls." — Phillips. 
 
322 NEW AMERICAN ORCHAKDIST. 
 
 Phillips further informs us, the produce of a single acre 
 planted with filberts, has sometimes been sold for fifty 
 pounds. And Loudon states that its returns are very 
 profitable. 
 
 VARIETIES. 
 
 1. *Frizzled Filbert. Pom. Mag. One of the very 
 best. The fruit is produced in threes or fives, sometimes 
 more ; rather small, oblong, flattened, the shell moderately 
 thick, filled with the kernel, which is of good flavor. Very 
 productive. The branches grow pen 'ulous. 
 
 2. CosFORD Nut. Pom. Mag. A large, oblong nut; 
 shell thin ; kernel white, sweet, and of excellent quality. 
 Very productive. 
 
 3. Red Filbert. Loudon. Pom. Mag. Very fine 
 flavored, but not productive. 
 
 4. Cobnut. Loudon. A large nut; shell thick, ker- 
 nel sweet. 
 
 5. Pearson's Prolific. ' Pom. Mag. A great bearer. 
 
 6. ^Prolific Dwarf. The shell is rather thick. 
 This variety bears most abundantly when only two feet 
 high. 
 
 7. Spanish, or Barcelona. A large nut, with a thin 
 shell. This is the sort we usually import. 
 
 8. Knight's Large. Pom. Mag. Very fine. 
 
 9. American Filbert, or Hazel Nut. (C Ameri- 
 cana.) This native variety is small, but sweet, and very pro- 
 ductive ; and by cultivation it may undoubtedly be wonder- 
 fully improved in size. 
 
 Cultivation. By seeds is not the best mode of raising, 
 except to produce new varieties ; by layers is best, as this 
 preserves the kinds, A deep, dry, sandy loam, on a dry 
 subsoil, is the best ; according to the English writers, a well- 
 manured soil. In a rich, moist soil, they grow loo luxuri- 
 antly to produce fruit. They require pruning and trimming, 
 to be kept low ; the leading shoots are every year to be 
 shortened two thirds or more. 
 
SOUTHERN FRUITS. CLASS I. FIGS. 323 
 
 SOUTHERN FRUITS, 
 
 CI.ASS I. 
 
 FRUITS WHICH MAY BE CULTIVATED IN THE 
 SOUTH-WESTERN AND SOUTHERN STATES, 
 TO THE LAT. OF 25^. 
 
 Most of these, however, may flourish in the Middle States, and a 
 small portion may succeed in the North-western and Eastern 
 States, to the latitude of 43°, and in Oregon. 
 
 FIG. (JFicus carica.) 
 
 The fig tree is a native of Asia ; a deciduous tree in 
 the temperate climates, but an evergreen within the trop- 
 ics. In a warm climate, it grows to a very large size. The 
 branches are smooth, of a dark ashen color ; the leaves 
 cordate, ovate, three or five-lobed, thick ; the fruit grows on 
 the wood of the former year in the axils of the leaves; its 
 form is turbinate ; it contains a pulp of a sw-eet and deli- 
 cious tlavor. The fig forms an important article of culture 
 in Barbary, Greece, Italy, Spain, and the south of France, 
 for drying, and on the coasts of the Mediterranean and its 
 isies. in these countries, it grows to a large size. It is 
 also cultivated pretty extensively near Paris, for the supply 
 of its markets. Here they are kept low, that they may be 
 with the greater ease protected in winter. They are plant- 
 ed on the south sides of walls, buildings, and the southern 
 declivities of hills. Phillips informs us that there is an 
 orchard of a hundred standard fig trees near Worthing, in 
 Sussex, England; its extent is three quarters of an acre. 
 The trees are of the size of large apple trees, and ripen 
 their fruit as well as in any part of Spain. They are an- 
 nually productive, and very profitable, ripening in August, 
 September, and October. 
 
 Uses. The fig is a wholesome and delicious article of 
 the dessert ; and in those countries where it is extensively 
 cultivated, it is not only eaten in a green or dried state, but 
 fried or stewed, and in various ways, with or without bread 
 
024 NiEW AMERICAN orcetardibt; 
 
 or meat, as fbod. Figs are prepared by clipping them m 
 scalding ley, made of the ashes of the fig tree, and there 
 dried in the sun. And according to Damboumey, [see 
 Dom. Enc.l " in dyeing, a decoction of the green branches^ 
 and leaves imparts a deep gold color, of a brownish red- 
 shade ;• but the leaves alone imp>art a very deep yellow color. 
 And the substances thus dyed retain a very agreeable fra- 
 grance for n^any months, even after being washed. The 
 wood of the fig tree is almost indestructible, and was for- 
 merly much employed, in the East,, for the preservation of 
 embalmed bodies." [lb.], 
 
 VARIETIES. 
 
 1. ANGELIaUTE. LindMj. Bon Jard, 
 Melite, (Jourcourelle Blanche, Hort. Soe. Cat. 
 Yeelow Angel ifiTjE. Ron Jar d. 
 
 The liruit is small ; iia color yellow ; form pyramidal ; its^ 
 pulp is white, but red at the centre, and of excellent flavor.. 
 This sort is cultivated in the neighborhood of Paris 
 
 2. COMMON BLUE. Mr. mUL 
 
 Sometimes called the Purple Fig ; is of an oblong shape^ 
 and the tree is a great bearer. August. 
 
 3. LARGE BLUE. Lindky. 
 Large Purple. 
 
 Fruit large, oblong; skin purple, or dark brown, cov 
 ered with a thick blue bloom ; pulp deep red, of a very good 
 flavor. A very hardy sort, and a most excellent bearer. 
 
 4. BOURDEAUX. Lindley. 
 
 Poire Figue, Violette de Bourdeaus, of ike French. 
 The fruit is long and pyramidal, rounded at the crown, 
 its length three inches ; its color is naturally a deep violet • 
 its pulp is deep red or purple, succulent, and sweet. This 
 fig is stated to be cultivaled throughout France, and al- 
 though not of very high flavor, it is very productive, pro- 
 ducing annually two crops. 
 
 5. FIGUE BLANCHE RONDE. N. Duh. PI. iv. 
 
 Round Wimte. 
 This fig is esteemed the most suitable for the climate of 
 Paris ; it is the most multiplied, and is there preferred to 
 all others for its productiveness, and the superior quality 
 of its fruit. The fruit is turbinate, two inches in diameter j 
 color at maturity yellowish green ; the flesh is white, very 
 sweet and delicious. The first crop begins to ripen at the 
 
FIGS. 325 
 
 "snd of June. The second crop begins to ripen the middle 
 'of September, and lasts till hard frosts coramence, 
 
 6. BRUNSWICK. Mr. Neill 
 
 Madonna. 
 The form is long and pyramidal ; the color brown, witfe 
 but little flavor. The Pomological Magazine and Lindley 
 agree that it is sweet, extremely rich, and high-flavored ; 
 •and that it is the largest and best purple flg they have, 
 adapted to their climate. It is early. 
 
 7. BLACK GENOA. Mr. Neill 
 
 An oblong fruit, of a dark purple color, almost black, 
 and cwered with purple bloom ^ the pulp is bright and high^ 
 flavored. The tree is a good bearer. End of August, 
 
 8. PURPLE GENOA. 
 
 The fruit is large and long; the skin dark purple at ma- 
 turity ; the flesh extremely sweet and delicious. 
 
 9. WHITE GENOA. Mr. Neill 
 
 A large and almost globular fruit, of a yellowish color at 
 maturity ; the pulp is of a light red color, and of good fla*- 
 vor. The tree is considered rather a shy bearer. 
 
 10. BLACK ISCHIA, Mr. Neill 
 
 Sometimes called Blue Iscliia ; is a very good sort ; the 
 fruit is short, of medium size, a little flattened at the crown; 
 at maturity the skin is dark purple, or almost black, and the 
 inside of a deep red ; the pulp very high-flavored. The 
 tree is a good bearer. End of September. 
 il. BROWN ISCHIA. Mr. Neill 
 
 Sometimes called Chestnut-colored Ischial a very large, 
 globular fruit ; its pulp is purple, sweet, and of very good 
 flavor. It ripens early, and seldom fails of producing a good 
 crop. Middle of August, 
 
 12. GREEN ISCHIA. For. 
 
 The fruit is oblong; its summit nearly globular; its skin 
 is green, thin, and brown at maturity; flesh pu^le and 
 high-flavored. 
 
 13. YELLOW ISCHIA. For. 
 
 The fruit is large, the color yellow, th- flesh purple, and 
 well-flavored, 
 
 14. BLACK ITALIAN. Rlr. Neill 
 
 A small, roundish fruit ; tb- skin purple ; its pulp of a 
 dark red color, and high-fldvored. The tree bears welL 
 28 
 
326 NEW AMERICAN ORCHARDIST. 
 
 15. BROWN ITALIAN. Mr. Neill 
 
 A small, roundish fruit ; the skin af a brown color at 
 maturity ; the pulp is red and high- flavored. The tree 
 bears abundantly. 
 
 16. LONG BROWN NAPLES. For. 
 
 This fruit is long, compressed at its summit ; the coIof 
 dark brown; the flesh is of a reddish color, and of good 
 flavor ; the seeds are large. 
 
 17. MALTA. Mr. Neill 
 
 A small, brown fruit; the pulp is sweet anxl well-flavored. 
 When permitted to hang on the tree till it shrivels, it forms 
 a fine sweetmeat. 
 
 18. MARSEILLES. Lindley. 
 FiGUE Blanche of the French. 
 
 The fruit is small; its form turbinate; its height two 
 inches, its diameter nearly the same ; color at maturity 
 yellowish white ; the pulp is white, dry, sweety and rich. 
 
 19. MURREY. 3Ir. Neill 
 Brown Red Naples. 
 
 A large, globular-shaped fruit, of pretty good flavor ; it is 
 distinguished by the mufrey-colored skin. September. 
 
 20. NERII. Lindley. 
 
 The fruit is small, turbinate, pale greenish yellow; pulp 
 similar in color to that of the pomegranate. The richest 
 of the yellow, white, or green species, with a slight, deli- 
 cate, agreeable acid. The Nerii fig is cultivated by Mr. 
 Knight, at Downton Castle, 
 
 21. BROWN TURKEY. LindUij. 
 
 Broavn Italian of Forsyth, according to Lindlei/s Guide. 
 Fruit small and round ; of a red or purple color ; pulp 
 very delicious. 
 
 22. VIOLETTE. Liiidlei/ and Bon Jard. 
 
 FiGUE ViOLETTE. 
 
 I'lfuit small, of a deep violet color ; form globular, slight- 
 ly turbinate, and about two inches in diameter; flesh white 
 near the sVin, the centre tinged with red, and excellent. 
 This sort is cultivated in the vicinity of Paris for the 
 market. 
 
 23. SMALL EA^.LY WHITE. Mr. Neill 
 
 Its form is globular; the pulp sweet, but without much 
 flavor. It ripens early, liadeed, it seldom fails of produ- 
 cing a crop. 
 
Tiiss 327 
 
 CULTIVATION, SOIL, &c. 
 
 The fig tree is raised from seeds, from layers, and from 
 cuttings. They require a friable, loamy, but not wet soil, 
 and an airy, warm situation. They differ from most other 
 trees in producing several crops annually. Even in the 
 climate of Boston, I am persuaded that figs of good quality 
 may be raised, if the trees are placed in warm situations, 
 Fouth of walls or buildings, on the declivities of hills, as at 
 Argenteuil, near Paris. Mr. Knight has obtained, in his 
 hot-house, eight successive crops in a year, by bending the 
 limbs in a position below the horizontal. And Mr. Lowell, 
 in his experiments, has succeeded in obtaining four crops. 
 The tree will produce tolerable crops in the second year, 
 if rung or decorticated ; and by this process the maturity of 
 the fruit is accelerated, and its size increased. Its matu- 
 rity is also hastened by a practice which prevails in France, 
 which consists in pricking the fruit with a straw or quill 
 dipped in olive oil. In Italy, according to Loudon, a 
 wound with a knife is sometimes made on the broad end 
 of the fig, or a very small part of the skin is removed for 
 the same purpose. Lastly, by the mode communicated to 
 the public by the Hon. John Lowell, which is as follows : — 
 
 "The fig, like the fruit of the vine and peach, attains a 
 certain size, and then remains stationary for several weeks, 
 until it begins to color, when its volume, in three or four 
 days, is greatly increased, often doubled, and even trebled. 
 My figs [in a hot-house, 28th August] were dark green, 
 showing no tendency to ripen. I took about a third of a 
 lea-spoonful of sweet oil, and, dipping my finger in it, I 
 rubbed it very slightly over every alternate fig, leaving the 
 others untouched, as a test of the effects. At the end of 
 three days, the color of most of those touched with oil 
 began to change, and the size to increase ; and now, on the 
 fifth day, they have nearly the color of mature figs, and are 
 twice and three times as large as those not touched with 
 oil, which still remain of a dark green color." 
 
 Mr. Phillips recommends that for a cold climate, like 
 England, the tree should be table-trained ; that is, to keep 
 the branches tied to stakes about two feet from the ground; 
 thus forrainop a reofular star from the trunk. In the winter 
 
328 NEW AMERICAN ORCHARBIST. 
 
 they are easily lowered to the earth, and secured by hooksj 
 and protected. 
 
 Mr. Loudon seems persuaded that by combining the sys- 
 tem recommended by Mr. Knight with that recommended 
 by the Rev. G. Swayne, the most desirable results would 
 be produced ; they are both calculated for cold climates. 
 
 Mr. Knight highly disapproves of training the branches 
 of fig trees perpendicularly. If the stems are many, he 
 reduces them to one only. And from the tops and parts 
 near it, lateral branches are traiijed horizontally and pen- 
 dently, and secured close to the wall. All troublesome 
 luxuriance is thus restrained, and the wood becomes ex- 
 tremely fruitful. 
 
 Mr. Swayne trains his trees horizontally. His " specific " 
 is designed to remedy the deficiency of bloom, in the early 
 spring, an the whole of the last year's wood, excepting on 
 a few joints at its extremities. The remedy which he has 
 for a long time successfully practised, is,, to simply rub ofT, 
 as soon as they can be discovered, all the figs v/hich are 
 produced after midsummer on the same year's shoots. 
 Those figs which thus exhaust the tree, and will never 
 ripen without artificial heat, are thus removed, and new 
 figs are formed in embryo, for the crop of the following 
 year, on one, if not on both sides of every fig thus displaced. 
 The tree should be examined ance a week from the com- 
 mencement of the operation, which should be begun early 
 in August or September, and continued to the end of the 
 season, according to latitude and climate. 
 
 Protection. In the north of France, fig trees are 
 protected in winter by being secured to the earth by hooks, 
 and covered with soil. This is the mode adopted at Ar- 
 genteuil, near Paris, where almost the whole population 
 are employed exclusively in their cultivation. In England, 
 Forsyth and others Fecommend to protect with straw, 
 meadow hay, moss, &c., and over this branches of pine or 
 other evergreen are secured. They flourish with little 
 care and no protection in the Southern States. They will 
 even ripen their fruits in open culture near Bostonj hvA 
 require greater heat to give them flavor. 
 
OLIVES. 329 
 
 OLIVE. (Olea EuropcBa.) Bon Jard. Loudon. Phillips. 
 Rosier. 
 
 The olive is a low, evergreen, branching tree, throwing 
 out numerous suckers from its roots ; it rises to the height 
 of from twenty to thirty feet ; the leaves are stiff, narrow, 
 simple, very entire, and more or less lanceolate in different 
 varieties, dull green above and whitish below. The flowers 
 are in small axillary bunches, of a yellowish white. The 
 berry is a drupe, of a black, violet, or red color, sometimes 
 white ; its hard, thick, fleshy pulp encloses a stone. 
 
 The olive requires a greater degree of heat than the 
 vine, but not so great as the orange. It will not flourish 
 within the tropics. M. Poiteau informs us, that in Europe, 
 45° of northern latitude is the extreme boundary for the 
 cultivation of the olive. He also informs us, that during 
 his abode in the equinoctial regions of America, in the lat- 
 itude of 17° north, he saw the olive trees 30 feet in height; 
 they grew, but they never produced fruit. The olive has 
 been cultivated from time immemorial in Egypt and Bar- 
 bary, and in every part of Europe and Asia, where the 
 soil is favorable to its growth ; it is naturalized to the 
 south of France, Spain, and Italy. The trees are said to 
 live to an incredible age. 
 
 Uses. The olive has long been cultivated as the most 
 useful of all trees, and to the farmer the surest source of 
 wealth. And it has become a proverb, '* If you want to 
 leave an inheritance to your children, plant an olive." 
 The tree begins to bear at two years of age, and soon re- 
 pays all expense. In twenty years they begin to bear good 
 crops, yielding fifteen or twenty pounds of oil annually. 
 And an old, hollow tree, near Gricomi, to the east of Rome, 
 has produced 240 English quarts of oil in a year. Mr. 
 Jefferson esteems the olive as the most precious gift of 
 Heaven to man — more precious than even bread. He in- 
 forms us that, " in passing the Alps at the Col de Tende, 
 where there are mere masses of rocks, wherever there hap- 
 pens to be a little soil, there are a number of olive trees, 
 and a family supported by them. Take away these trees, 
 and the same ground in corn could not support a single 
 family. A pound of oil is equivalent to many pounds of 
 flesh, by the quantity of vegetables it will prepare and ren- 
 28* 
 
330 NEW AMERICAN ORCHAKDIST, 
 
 der comfortable food. Without this tree, the country of 
 Provence, and territory of Genoa, would not support one 
 half, perhaps not one third of their present inhabitants.'^ 
 *****" Little i& carried to America, because Europe 
 has it not to spare ; we therefore have not learned the use of 
 St ; but cover the Southern States with it, and every man 
 will becomse a consumer of it, within whose reach it can 
 be brought in point of price." In the deserts of Northern 
 Africa and Asia, as we are informed, wherever the olive 
 groves are found, you find inhabitants ; but take away the 
 olive trees, and the country returns again to the desert. 
 
 The other varieties are used at the dessert as a pickle. 
 For pickling, the unripe fruit is steeped in water some days, 
 and then in a ley of water and barilla, or kali and lime; 
 and afterwards bottled or barrelled with salt and water. 
 According to some, they are scalded. 
 
 But the priiicipal use of the olive is for the production of 
 the oil known in commerce as the olive oil. For this pur- 
 pose, they are gathered by hand when five sixths are ripe, 
 in a fine dry day, and laid on scaffolds three or four inches 
 thick : here they are to remain five, six, seven, or eight 
 days, till the moisture contained in their pulp has evapo- 
 rated, when they are ground between mill-stones, and put 
 into bags of hemp or rushes, carried to the press, and the 
 oil is extracted by its action, without, however, crushing the 
 stone. This oil is used as an article of food and medicine. 
 That which is afterwards obtained by crushino- the stone, 
 from the remaining pulp, and from the kernel by the appli- 
 cation of hot water, is of inferior quality. This last i& 
 used by the apothecary for various unguents ; it is used in 
 the preparation of wool in the manufactures ; in the prepa- 
 ration of soap, &.C. But the very best oil is made from the 
 fruit gathered from or beneath the trees at perfect maturi- 
 ty, and ground and pressed immediately. 
 
 Olive oil is possessed of great medicinal efficacy. Cap- 
 tarn Stoddard, an American sea captain, while at Havana, 
 was cured of the yellow fever after the black vomit had 
 commenced, by drinking at once a pint of olive oil — by 
 the direction of his physicians. During the periodical 
 visitations of the plague at Smyrna, it has been? observed 
 that the boatmen and others, who are engaged in the 
 transportation and management of the oil of olives, and 
 whose bodies are in a manner encased in garments saturated 
 
OLIVES. 331 
 
 with oil, invariably escape the plague, how much soever 
 exposed. 
 
 VARIETIES. 
 
 In the Cours CompJet of Rosier, and JBon Jardinier, we 
 have the following account of some of the very best varie- 
 ties known in cultivation : — 
 
 1. Olive Galiningue, Ouliviere, La urine. (O. an- 
 gulosa.) Gouan. 
 
 A hardy variety ; its fruit is reddish ; it is used in many 
 places for preserving; its oil is of medium quality accord- 
 ing to Gouan, but very good according to others. 
 
 2. Olive Aglandeau, Caianne, Dec. (O, subrotunda.) 
 Fruit small, round, very bitter; oil excellent. 
 
 3. Olive Amellon, Amellingue, Plant d'Aix. (O. 
 
 amygdelina.) Gouan. 
 This is a variety the most generally cultivated ; its fruit 
 is large, and in form somewhat resembles an almond ; it is 
 sometimes used for preserving, but its oil is very sweet. 
 The tree is very productive. 
 
 4. Olive Cormeau. (O, craniomorpha.) Gouan. 
 The branches incline towards the earth ; it is very pro- 
 ductive ; the fruit is small, crooked, pointed, very black ; 
 stone sharp at its two extremities. The oil is fine. 
 
 5. Olive Ampoulleau, Barrilanque. (O. sphcerica.) 
 Gouan. 
 
 The fruit is more round than any other variety ; the oil 
 is delicate and fine ; much cultivated in Provence and 
 Languedoc. 
 
 6. Olive Picholine, Saurine. (O. oblonga.) Gouan. 
 The fruit is reputed best for preserving. The oil is fine 
 
 and sweet. According to Rosier, some have given the 
 same name to another and different fruit. 
 
 7. Olive Verdole, Verdau. (O. viridiila.) Gouan. 
 It preserves its green color a long time; it is liable to 
 
 perish at the period of its maturity ; it is highly esteemed 
 at Pont-du-Saint-Esprit and Montpelier, &c., but neglect- 
 ed elsewhere. Is this owing to soil or cultivation ? 
 
 8. Olive Moureau, Mourette, Mourescole, Ne- 
 grette. (O. prcBcox.) Gouan. 
 
 Fruit oval ; very deep color ; the stone is small ; oil es- 
 
332 NEW AMERICAN ORCHARDIST. 
 
 teemed. There are several varieties of the Moureau. Much 
 cultivated in Provence and Languedoc. The leaves are 
 large, thick, pointed, and numerous. 
 
 9. Olive Bouteilleau, Boutiniane, Nopugete. (O. 
 racemosa.) Gouan. 
 
 This is less sensible to cold than other olives; it is vari- 
 able in its produce ; the oil is good. 
 
 10. Olive Sayerne, Salierne. (O. atroruhens.) Gouan. 
 The tree is of medium size, and sensible to cold. It 
 
 grows in flinty and calcareous, rocky soils. The fruit is 
 black or violet ; the oil is of the finest quality. 
 
 11. Olive Marbree, Pigau. (O. variegata.) Gouan. 
 Fruit variable in size and in form ; it changes from green 
 
 to red, marbled with red, violet, and white. 
 
 12. Olive Turquoise. (O. odorata.) Rosier. 
 Leaves large and numerous ; fruit long, of an agreeable 
 
 odor, excellent to preserve ; the oil is very sweet. The 
 tree is productive ; it requires a good sun, but is less sensi- 
 ble to cold than most other species. 
 
 13. Olive d'Espagne, L'Espanole, a variety of Eigui- 
 eres. (O. Ilisjpcmica.) Rosier. 
 
 The largest olive of France; esteemed for preserves; 
 the oil bitter. 
 
 14. Olive Royale, Triparde, Triparelle. (O. re- 
 gia.) Rosier. 
 
 Fruit large, suitable to pickle; oil of bad quality. 
 
 15. Olive Pointue, Punciiude, Rougette. (O. atro- 
 virens.) Rosier. 
 
 Fruit long, pointed at its extremities; red at maturity, 
 oil esteemed. 
 
 16. 17. Amongst all the varieties in cultivation, we 
 must not omit to mention the Sweet White Olive and 
 the Sweet Black Olive, which, when ripe, may, unlike 
 the others, be eaten without preparation. 
 
 By the aid of the reseaiches of the Hon. H. A. S. Dear- 
 born, I am enabled to give an account of two other varie- 
 ties. They are two varieties of the most hardy description, 
 and the most important of all for the United States. In the 
 southern part of the Crimea, which lies between the latitude 
 of 44° and 46°, two varieties of olives have been discovered, 
 
OLIVES. 333 
 
 which have existed there for centuries. They yield great 
 crops, and resist the frost. The tree of one of these varie- 
 ties is of a pyramidal form, and produces an oval fruit; the 
 other has pendent branches, and a large, heart-shaped berry. 
 These olives have been cultivated in the Royal Imperial 
 Garden of Nikita, to preserve and multiply the species, 
 with plants which had been received from Provence, and 
 have endured the rigorous winters of 1825 and 1826, while 
 those of Provence, in the same exposure, perished even to 
 the root. Measures have been recently taken in France 
 for the introduction into that country of " these two pre- 
 cious varieties, loliich are capable of resisting ten or ttoelve 
 degrees of cold below the zero of Reaumur'' s thermometer " — 
 equal to five degrees above the zero of Fahrenheit. 
 
 CULTIVATION AND SOIL. 
 
 The olive is raised from seeds. For this purpose, the 
 fruit is stripped of its pulp, and steeped in an alkaline solu- 
 tion ; they are then buried compactly in soil near the surface, 
 and those which have not been opened by frost during 
 winter, must be cracked in March, and planted. The best 
 foreign varieties may be inoculated on the Olea Americana, 
 or Devil wood, a species of wild olive which grows in 
 the Carolinas and Georgia; also by cuttings, layers, suck- 
 ers from the roots, and by inoculation. But it is propa- 
 gated, in Italy, from the uovoli, which are small knots, 
 swellings, or tumors in the wood, occasioned by the sap 
 not flowing freely to the roots, but swelling through the 
 bark of the stock, thus forming excrescences containing 
 embryo buds. These are easily detached by introducing 
 a sharp penknife close to the trunk of the tree, which sus- 
 tains not the least injury by this operation. — Remarks of 
 Signor Manetti, of 3Ionza, near 3Iila?i, Lomhardy. Lou- 
 don^ s 3Iag. 
 
 The olive flourishes best in a rich, moist, deep soil ; but 
 the fruit is of much better quality in a dry, flinty soil, inter- 
 mixed with calcareous rocks : it also suffers less from the 
 frost in such situations. 
 
 The olive was extensively cultivated in France ; but the 
 winters of 1709, 1766, and 17S7, were dreadfully destruc- 
 tive ; the dreadful winter of 1789, destroyed all the olives 
 between Aries and Aix, where, in 1787, oil was produced to 
 the amount of 300,000 francs. During the intensely cold 
 
334 NEW AJIERICAN ORCHARDIST. 
 
 winter of 1820, nearly every tree in Provence was killed. 
 Under these discouragements, its cultivation is in that 
 country principally confined to a portion of the territories 
 of Provence and of Languedoc; to the department of 
 the eastern Pyrennees and the Maritime Alps : not one 
 fourth part of the oil consumed in France is now produced 
 in that country; and it is stated that more than 50,000,000 
 francs are annually paid for supplies imported from Spain, 
 Italy, and the Levant. 
 
 M. Andre Michaux is persuaded the olive will one day 
 be extensively cultivated in the Southern States of America. 
 
 CAROB. [Ceratonia caroiihier.) 
 
 A tree cultivated extensively in the south of Europe, 
 The pods of this tree contain a sweet, eatable foecula. A 
 medium-sized tree, which flourishes in the central part of 
 France and Genoa. The flowers are in clusters, of a deep 
 purple ; fruit a foot long, containing a reddish pulp, of an 
 agreeable, sweet taste, when dry. They are both food for 
 man and horses. It is raised from seeds. 
 
 CUSTARD APPLE. (Annona. — Corossal) 
 
 Of this fruit there are several varieties. In congenial 
 climates, it is said to be highly esteemed as an article of the 
 dessert ; particularly the cTicrimoyer [A. cherimolia) of 
 Peru, which produces its fruit in the south of Spain, is de- 
 scribed as a superior fruit. This variety is also cultivated 
 in Brazil. 
 
 The Alligator Apple, {A. palusfris,) the Sweet Sop, 
 (A. squamosa,) and Sour Sop, (A. muriata,) are esteemed 
 West India fruits. The fruit resembles a middle-sized 
 apple, filled with a soft, sweet pulp. The tree is deciduous. 
 It is propagated by seeds, and by grafting, either in the 
 roots or above. 
 
 There is a variety, a native of Kentucky, {A. glabi a.) 
 l^Bon Jard. Loudon. Hort. Soc. Cat.'] 
 
 EUPHORIA LONGANA. {Dimocarpus, Longa^i.) Lou- 
 don. Hort. Soc. Cat. 
 Long-Yen. 
 The tree has compound leaves, like the ash. It grows in 
 China. The fruit is a berry, of a light brown color; it is 
 surrounded with a thin, leathery coat. The pulp is a thin, 
 
GRANADILLA. 335 
 
 colorless substance, and contains in its centre a brown 
 seed. The flavor of the pulp is slightly sweet, subacid, 
 and particularly pleasant to the taste. The fruit is some- 
 times imported in a dried state from China, and has a rich, 
 sweet taste. 
 
 It is raised from seeds and layers. The Li-tchi and 
 Rarabutan both possess superior qualities to the Long-yen. 
 
 GRANADILLA. {Passifiora.) Loudon. Bon Jard. 
 Passion Flower. 
 Of this fruit there are a variety of species. 
 
 I. P. QtUADRANGULARIS. 
 
 This plant flourishes near Paris, with a little protection 
 in winter. The leaves are oval, five or six inches long, and 
 entire; the stem four-cornered; the flowers are odorifer- 
 ous, red within, and white outside. The fruit is very large, 
 six inches long, and fifteen inches in circumference ; green- 
 ish yellow at maturity, soft and leathery, with a smooth 
 skin ; the rind is very thick, the pulp soft and succulent, 
 of a purple color, mixed with seeds in a sort of sack. Wine 
 and sugar are commonly added. The flavor is sweet, and 
 slightly acid, and it is very grateful to the taste, and cool- 
 ing in a hot climate. A native of Jamaica. 
 
 ^. Apple-Fruited, or Sweet Calabash. {P. mali- 
 formis.) 
 Fruit round, smooth, two inches in diameter, of a dingy 
 yellow color ; the skin is thick ; the pulp pale yellow, and 
 very agreeable. A native of the West Indies. 
 
 3. Purple-Fruited Granadilla. (P. cdulis.) 
 
 The color of the fruit is livid purple, the shape elliptic; 
 it is two inches long, and an inch and a half in diameter ; 
 the pulp is orange color, the seeds numerous ; the taste 
 acid, with the flavor somewhat like an orange. A native 
 of Brazil. 
 
 4. Flesh-Colored Granadilla. May Apple. {P. in- 
 carnata.) 
 
 A native of Virginia. The flowers are sweet-scented, 
 variegated with purple ; the fruit is about the size of an 
 apple, orange-colored, with a sweetish yellow pulp. 
 
 Cultivation. All the varieties of Passiflora may be 
 propagated from seeds, from layers and cuttings. 
 
336 NEW AMERICAN ORCHARDlST. 
 
 GUAVA. {Psidium.) Loudon. Bon Jard. 
 1. White Guava. (P. pyriferunis) 
 
 A West India tree, naturalized ^in the interior of France, 
 where it produces perfect fruit. ' A tree nine to twelve 
 feet high, with numerous branches. The fruit is the size 
 of a hen's €,gg^ roundish or oblong, smooth, yellow ; the 
 rind is thin ; pulp fine, full of hard seeds, flesh-colored, 
 sweet, aromatic, and pleasant. It is eaten with avidity, 
 both by West Indians and Europeans — raw in the dessert, 
 and preserved in sugar. 
 S. Red Guava. {P. pomiferum.) 
 
 A beautiful fruit, formed like a pomegranate, but not so 
 agreeable as the white. 
 3. Cattley's Guava. (P. Cattleyanum.) Hort. Soc. Cat. 
 
 A new species from China. This fruit is larger than 
 the others I have described, nearly spherical, of a fine, deep 
 claret color. The skin has the consistence of a ripe fig, 
 but is thinner; the interior is a soft, fleshy pulp, purplish 
 red next the skin, and changing to white at the centre. It 
 is juicy, and much in consistence like the strawberry, to 
 which it bears some resemblance. 
 
 The guava is raised from the seeds. This last described, 
 and the cherry-fruited, are stated to be the best. The plants 
 of the yellow and red have produced abundant crops in 
 England. 
 
 JUJUBE. [Zizyphus sativus,) Loudon. Bon Jard. 
 
 LOTE. 
 
 A branching, thorny shrub, from Syria, of the easiest cul» 
 ture in Italy, Barbary, and China, and abundantly produc- 
 tive. It is cultivated in Provence, from whence they are sent 
 to Paris. They are served up as a sweetmeat in Italy. The 
 leaves are oblong, obtuse, shining; the flowers very small, 
 and yellow ; the fruit is yellow, the size and shape of an 
 olive. According to Loudon, the kaki are orange or apple 
 shaped. A fruit known for its excellence as a preserve. 
 
 LOQ,UAT. [Mespilus Japonica.) Loudon. Hort. Soc. Cat. 
 Eriobotrya. 
 A plant nearly hardy, from Japan, cultivated in the south 
 of France and at Malta. A lofty tree, with thick, knobby 
 branches ; the leaves are narrow, a span long ; the fruit 
 is about the size of a gooseberry, and in taste resembling 
 an apple. It is raised from seed, from cuttings, and layers, 
 
LUCUMA, MADI, OLEASTER, ETC. 337 
 
 but the best way is to graft it on the common Mespilus. 
 Sir Joseph Banks considers the fruit equally as good as 
 that of the mango. 
 
 LUCUMA. 
 
 A new genus of fruit. It grows in Chili; in taste and 
 size it is somewhat similar to a peach. — Ed. Enc. 
 
 MADI. 
 
 This plant grows in Chili. It is said to be a new genus ; 
 its seeds afford an oil which has been preferred to any of 
 the French olive oils. — Ed. Enc. 
 
 OLEASTER. {Elceagnus angustifolius.) Hort. Soc. 
 Cat. Bon Jard. 
 A tree of medium size, with leaves of a white color, and 
 lanceolate ; the flowers small, numerous, and of a yellowish 
 color, and an agreeable odor. The fruit is held in some 
 estimation in Persia, and the fruit, or Persian date, when 
 dried, resembles an oblong plum, with a tough, reddish skin, 
 with a flavor not unlike that of the date, but more grateful. 
 Raised from layers. 
 
 PINUS PINEA, or Stone Pine. 
 
 A tall evergreen, growing spontaneously in Italy, Spain, 
 and Portugal. The kernels which are contained in the 
 cones are eaten in those countries at the dessert, being pre- 
 ferred to almonds. They are esteemed useful in colds, 
 coughs, &/C. The trees flourish in any soil, but prefer a 
 sandy loam. 
 
 PISTACHIA. {Pistacia vera,) Bon Jard. 
 
 A native of Syria. A tree rising to the height of twenty 
 feet. The flowers are in clusters, and the barren and fer- 
 tile blossoms are produced on different trees, but the barren 
 may be ingrafted into the same tree producing fertile flow- 
 ers. The fruit is of a crimson green color, and contains a 
 greenish kernel of an agreeable flavor. It is much used 
 by the confectioners. 
 
 The pistachia has been naturalized to the middle of 
 France, and it flourishes in the Luxembourg, producing 
 good fruit, but it is there treated as an espalier. 
 
 PRICKLY PEAR. {Cactus. Cacticr.) 
 
 Of this singular fruit there are several varieties; we 
 enumerate C. opuntia — The upright prickly pear, a na- 
 29 
 
33S NEW AMERICAN ORCHARDIST* 
 
 tive of Virginia. The stems are jointed and without 
 leaves ; they are broad, flat, thick, with bristling spines, and 
 trail on the ground. The fruit is in form of a fig or pear, 
 with clusters of spines on the skin ; its pulp is of a reddish 
 purple color, and of an agreeable subacid flavor. Loudon 
 enumerates several varieties, as the great Indian fig, or 
 upright prickly pear, (C.funa,) oblong Indian fig, (C.Jicus 
 indica,) &c. 
 
 The Virginia prickly pear (C. opuntia) appears hardy, 
 and will endure the hard winters, unprotected, near Boston, 
 and flourishes with great luxuriance in New Jersey. Mr. 
 Braddick, according to Loudon, has tried the plant in open 
 ground, unprotected, during several hard winters. He 
 cultivates them in a composition of half-lime rubbish, or 
 carbonate of lime, and the other half equal parts of clay and 
 bog earth. The plant is raised on a small hillock ; stones 
 and pebbles are laid, to prevent the leaves or fruit touch- 
 ing the ground. Raised from seeds or cuttings. 
 
 POMEGRANATE. (Punica.) 
 
 A low, deciduous tree, rising from fifteen to twenty 
 feet high, armed with thorns; the leaves are long and nar- 
 row. A native of the south parts of Europe and Chinii. 
 It is used for hedges in Languedoc and Italy. There are 
 several varieties enumerated by Loudon and others. 
 
 1. The Subacid fruited ; 2. Large flowered, single Red 
 and White; 3. The semidouble, and double Red and 
 White; 4. The Yellow flowered; 5. The Variegated flow- 
 ered; 6. Proliferous. 
 
 Pomegranate. {Punica granatum.) 
 Sweet Pomegranate. N. Duh. PI. 22. 
 Grenadier a. Fruit Doux. lb. 
 The tree grows of moderate height ; the flowers are 
 brilliant red, and appear in succession from June to Sep- 
 tember ; one of the greatest ornaments of the gardens. 
 The fruit is large, compressed at its base and summit ; 
 its diameter three or four inches; its skin is thick, cori- 
 aceous, of a deep yellow color, spotted with red points, 
 and colored with red next the sun. Its interior is divided 
 into various unequal compartments, in which are contained 
 a great number of angular seeds of the color and size of 
 red currants ; the pulp contains a juice, sweet, abundant, 
 and agreeable. 
 
TEA. 339 
 
 Cultivation. The pomegranate is raised from seed, 
 from layers, from cuttings, and suckers. It may be inocu- 
 lated or grafted. It requires a strong, rich soil. 
 
 TEA. {Thca.) 
 
 The tea tree is a native of China. It is chiefly culti 
 vated between the 30th and 40th degree of latitude. It is 
 a low tree, resembling in its appearance a myrtle ; itst 
 roots, that of a pear; the flowers, those of the wild rose. 
 The fruit is of the size of a small plum, two or three 
 growing together. 
 
 The quantity of tea annually imported into Europe and 
 America from China, probably exceeds 100,000,000 lbs. 
 Good tea is deemed wholesome, if taken in moderation, 
 with a due proportion of cream and sugar ; but the fresh 
 leaves of the shrub, when made into tea, are highly narcotic, 
 producing giddiness and stupefaction, before the noxious 
 properties are dissipated by roasting. And it is not recom- 
 mended to drink of the infusion till it has been gathered 
 and prepared a year. There are, it is asserted, but two 
 kinds of tea, the green and the black. The rest are either 
 combinations of these, or products of different sorts, or 
 times of gathering and modes of management. The tea 
 plant might be easily cultivated in the Southern States, and 
 grows well in the Carolinas and Georgia. It is said to 
 have been successfully cultivated by a society of nuns at 
 Wurtzburg, in Franconia, in the lat. of 49° or 50° north. 
 
 The tea tree, in China, grows equally in the level and 
 mountainous districts, but flourishes best in a light, rocky 
 soil. The seeds are sown in March, and transplanted into 
 rows four feet apart, and three feet in the row ; but it is not 
 generally allowed to grow more than six or seven feet high. 
 The trees begin to yield crops at the end of three years : 
 but at the end of six years the trees must be renewed, as 
 the leaves begin to grow hard and harsh. The leaves 
 which are gathered early in the spring are of a bright green 
 color; those of the second crop are of a livid green; 
 and those which are gathered last, or in the latter end of 
 spring, are of a dark green, and of the third quality. The 
 leaves of the extremities of the branches are most tender. 
 Those of the lower parts are the most coarse. After the 
 leaves are gathered, they are exposed to the steam of boil- 
 ing water. They are then made to shrivel or roll together 
 by being placed on plates of copper or iron, or of baked 
 
340 NEW AMERICAN ORCHARDIST. 
 
 earth, over the fire, and next dried by exposure to the sun. 
 But the green teas and those of the first quality are not 
 dried by exposure to the sun, as this causes them to turn 
 black. And in the preparation of some of the fine sorts, 
 especially that called Tchu-tcha, every leaf is rolled singly 
 in the hand, with great care; after drying, it is packed in 
 boxes lined with lead. 
 
 The operation of rolling every individual leaf by hand, 
 of the finer sorts of tea, belongs exclusively to those coun- 
 tries where labor is cheap. By the aid of machinery, the 
 Americans will, if necessary, perform, at the cheapest rate, 
 this same task. It has been satisfiictorily ascertained that 
 after drying to a certain degree, and the application of a pow- 
 erful pressure, the leaves of herbs, and of all other plants, 
 may be preserved, retaining all their virtues and fragrance 
 for a long time. The society of Shakers have success- 
 fully adopted this mode, for the preservation of all savory 
 herbs. The discovery is not new ; by this same mode are 
 the coarser kinds of teas prepared in some parts of China 
 at this day. Already do the Americans consume from 12 to 
 20,000,000 pounds, annually, of the imported tea of China, 
 and by this same most economical mode, will they, ere long, 
 prepare their own tea for their own immense consumption. 
 Transported to our shores, and to our own genial climate 
 and soil, the tea tree of China will here flourish spontaneous- 
 ly ; and the consumption must still increase, in proportion 
 as alcohol is renounced, and to an astonishing extent. 
 
 By a statement in the Westminster Review, it would 
 appear, that next after the Chinese and Japanese, the Eng- 
 lish are the greatest consumers of tea. Great Britain con- 
 sumes 40,000,000 pounds annually ; and next after them, 
 the United States consume 10,000,000 pounds; while all 
 the rest of Europe and America consume but 15,000,000 
 pounds. Those European nations, and their descendants, 
 who consume less tea, use more coffee and chocolate. So 
 also the Mohammedans, who are forbidden the use of wine 
 or alcohol, drink largely of coffee and of tea. The Turks 
 and the Turcomans use extensively the fine green tea. 
 
 In all Asia east of Siam and Camboja, tea is used by 
 all ages, sexes, and conditions, constantly and universally, 
 from morn to night ; often without sugar, and always 
 without cream. Here and on that side, a population of 
 370,000,000 are supposed to consume 500,000 tons an- 
 nually. The next greatest consumers are the Japanese. 
 
TCHEE-TSE; TUNA. ORANGE. 341 
 
 Throughout Mongolia and Siberia, all classes are almost 
 as great consumers as in China. The tea used by these 
 is called hrich tea ; it is in hard cakes, eighteen inches long, 
 nine broad, and near an inch thick. This is boiled in 
 milk, thickened with rye meal, and seasoned with salt ; 
 the Tartars making a meal of what the Chinese drink. 
 All this comes from China, and is genuine. Extensively 
 also is tea used in Tonquin, Cochin China, Camboja, 
 Siam, and the country of the Burmese. These last re- 
 ceive it over land from Yunan, in large balls, compactly 
 formed, of about five inches in diameter, or of the size of 
 an eighteen pound shot. In this way, as the Jesuits assert, 
 the coarse teas of Yunan are always prepared. 
 
 TCIIEE-TSE. 
 
 A fruit of China, which resembles a fig, about the size 
 of an ordinary apple, and which, when dried and flattened, 
 is called Tchee-ping, and is then equal to the best figs of 
 Europe. — Ed. Enc. 
 
 TUNA. 
 
 A species of Indian fig, which grows in Chili, and is equal 
 to any European fig. — Ed. Enc. 
 
 SOUTHERN FRUITS. 
 
 CliAlSS II. 
 
 FRUITS WHICH FLOURISH ONLY IN COUNTRIES 
 SITUATED EITHER WITHIN, OR NOT VERY 
 REMOTE FROM, THE TROPICS. 
 
 All the following fruits will probably succeed in the south of 
 Louisiana, and especially in the innumerable islands and maritime 
 districts of Florida, from the latitude of 24° 20' to 30° north, and 
 many of them in the south of Alabama and Mississippi. 
 
 ORANGE. (Citrus.) 
 
 Scientific writers have divided the Orange tribe into five 
 leading species, which are all natives of Asia, viz., the 
 29* 
 
342 NEW AMERICAN ORCHARDIST. 
 
 common Orange, the Lemon, the Citron, the Lime, and 
 the Shaddock. In many countries they rise to the heig!:t 
 of fifty feet; but in more temperate latitudes the common 
 character belonging to them, is that of low evergreen 
 trees, with oval, lanceolate, or ovate, entire or serrated 
 leaves. Those raised from seeds have often axillary spines ; 
 the flowers are in peduncles. The fruits are round or ob- 
 long, and of a yellow color. The petiole of the orange 
 and shaddock is winged, but naked in the lime, lemon, 
 and citron. These three last are considered of one spe- 
 cies. The orange and shaddock are oblate or spherical, 
 and of a red or orange color; the lime is of a pale color, 
 and spherical ; the lemon oblong, with a rough skin and a 
 protuberance at the end ; the citron is very rough, oblong, 
 with a very thick skin. 
 
 All the species of citrus, according to the authority of 
 Loudon, endure the open air at Nice, Genoa, and Naples. 
 At Mola, in Italy, and at the water's edge in view of the 
 Bay of Gayetta, and on the supposed ruins of one of Cice- 
 ro's villas, is a garden of 700 orange and lemon trees. It 
 comprehends about two acres, and yields a rent of about 
 600 scudi, or about $555 per annum. But at Florence 
 and Milan, and often at Rome, they require protection. 
 The orange has been long cultivated in Florida, particular- 
 ly at St. Augustine. The orange groves are said to be 
 extremely productive and profitable. 
 
 The orange has been much cultivated in Louisiana, and 
 will succeed well in all the maritime districts and sea 
 islands of Florida, of Mississippi, and Alabama. 
 
 " J/i the south of Devonshif^e," according to Loudon and 
 Phillips, " and particularly at Saltcombe, one of the warm- 
 est spots in England, may oe seen, in a few gardens, orange 
 trees that have withstood the winter in the open air up- 
 wards of a hundred years, the fruit as large and as fine 
 as any from Portugal. Trees raised from the seed and 
 inoculated on the spot, are found to bear the cold better 
 than trees that are imported." 
 
 VARIETIES. 
 
 The two principal varieties of the Orange are — 1st, the 
 Sweet Orange ; 2d, the Bitter Orange, or Bigaradkr 
 of the French. 
 
ORANGE. 343 
 
 Sect. I. — Sweet Orange. 
 1. Common Orange. (Citrus Auranfium.) 
 
 An evergreen tree, of medium size, with prickly branches 
 in its vild state ; the fruit is round, from two to three 
 inches in diameter, of a yellowish red or golden color. A 
 native of India and China, but now cultivated in Spain, 
 Portugal, and Italy, in Africa, and the warm latitudes of 
 North and South America. 
 
 ^. Mandarin Orange. (Citrus nohilis.) 
 
 The Mandarin or Noble orange is so called from its 
 superiority to all others. A most delicious variety, but 
 very lately introduced to Europe. The trees appear as 
 hnrdy as other kinds. The skin is of a deep saffron color, 
 or an orange scarlet. There are two varieties of the Man- 
 darin orange. The large variety is often five inches in 
 diameter ; but the Chinese greatly prefer the smaller vari- 
 ety, which is a distinct species from the common China 
 orange, (Citrus aurautium.) It is distinguished not only 
 from this, but from all others, by its curious form and su- 
 perior excellence. A native of Cochin China, and culti- 
 vated at Canton. 
 
 3. Blood, or Red Malta Orange. C. Aurantium 
 Mditensis. 
 
 This, according to the Rev. Mr. Bigelow, is the boast of 
 the Island of Malta, and a most delicious fruit. " The pulp 
 inclines to the color of red, but not so much in mass, as 
 intermixed in streaks. It is not only more luscious, but 
 less husky, than the ordinary varieties of orange, and in 
 size is far surpassing." 
 
 To this section also belong the Portugal orange, and many 
 other varieties. 
 
 Sect. II. — Bitter Orange. Bigaradier of the French. 
 
 4. Seville Orange. 
 
 The leaves of this variety are larger and more beautiful 
 than those of the China orange. Its taste is agreeably 
 bitter. The varieties of the Bigarades are numerous. 
 
 To the above sections belong also the Willow-leaved or 
 Turkey Orange ; the Dwarf Nutmeg Orange ; the Double 
 flowering, and the Variegated leaved, &c. &c. 
 
344 NEW AMERICAN ORCHARDIST. 
 
 Uses. The use of the orange as a dessert fruit is well 
 known. The juice of the orange, from its pleasant, subacid 
 flavor, is serviceable in inflammatory or febrile diseases, 
 by diminishing heat and allaying thirst. It is a powerful 
 antiscorbutic. Orange wine of superior quality is thus 
 made : A gallon of water and three pounds of sugar are 
 boiled and skimmed for twenty minutes, and when nearly 
 cool, the juice expressed from eight Seville (sour) oranges 
 is added, together with the shavings of the outer rinds; 
 the whole to be placed in a barrel, and after frequent stir- 
 rings for two days, to be bunged down for six months or 
 more, till fit for bottling. The outer rind also forms the 
 basis of an excellent conserve, and when preserved in 
 sugar, is deservedly prized at the dessert, being one of the 
 best stomachics, and a grateful aromatic bitter. The 
 flowers of the orange tree have a highly odoriferous 
 perfume ; they have a slightly pungent, bitter taste, and 
 communicate their flavor by infusion to rectified spirits, 
 or by distillation to spirit and water. An essential oil is 
 also prepared from the flowers, of a perfume more delicate 
 and agreeable in its fragrance than even the Otto of Roses. 
 It is prepared in Italy and Portugal, and there called Es- 
 sentia Neroli. 
 
 CITRON. (C. inedica.) Loudon. 
 
 A beautiful evergreen, prickly, and upright tree, rising 
 to the height of eight or ten feet, with horizontal or re- 
 clining branches ; the leaves are smooth, oblong, ovate, 
 alternate, serrate, pale green ; the fruit is six inches 
 long, ovate, rough, with a protuberance at the summit. 
 There are two rinds ; the outer rind is thin, the inner 
 thick, white, and pulpy. The outer rind has innumerable 
 glands filled with a fragrant oil. This fruit ripens suc- 
 cessively at all seasons. The citron and lemon are not 
 deemed so hardy as the orange, and will not endure so 
 great a degree of cold. 
 
 Uses. The citron forms an excellent preserve or sweet- 
 meat. The juice, with sugar and water, forms the refresh- 
 ing beverage called lemonade. It is used in cookery and 
 in medicine, and is powerfully antiscorbutic. There are 
 many varieties. 
 
LEMON, LIME, SHADDOCK. 345 
 
 LEMON. (C medica; var. limonum.) Loudon. 
 
 The lemon and citron differ but very little. The wood 
 of the lemon tree is more knotty, the bark rougher ; the 
 fruit is rather longer, more irregular, less knobby at the 
 extremities, and the skin thinner than that of the citron. 
 The uses are the same. Of the lemon there are many 
 varieties. 
 
 LIME. {Citrus acida, or C. Limetta.) Loudon. 
 
 A crooked tree, with many diffuse, prickly branches, 
 which rises to the height of eight feet; the leaves ovate, 
 lanceolate, nearly entire; the fruit nearly globular, an 
 inch and a half in diameter, with a protuberance at its 
 summit; the skin shining, yellowish green, and very odor- 
 ous; the juice v^ery acid. A native of Asia. 
 
 Uses. The lime is said to be rather preferred to the 
 lemon in the West Indies, as the acid is by many thought 
 more agreeable than that of the lemon. Hedges are formed 
 of the tree in the West Indies. The varieties of limes 
 are very few. 
 
 SHADDOCK. (C. decujnana.) 
 
 Orange Pamplemouse of the French. 
 The tree rises above the medium size, the branches 
 spreading and prickly ; leaves ovate, neither acute nor 
 obtuse; the petioles cordate, with very broad wings; fruit 
 spheroidal, its surface regular, of a greenish yellow color; 
 the rind is white, thick, fungous, bitter ; the pulp is red 
 or white, with a subacid, sweet juice. This fruit is deemed 
 the least useful class. Yet its extraordinary size gives it a 
 striking appearance. It is stated to grow sometimes to 
 the diameter of from seven to eight inches, and to the 
 weight of fourteen pounds. But it requires two years to 
 arrive at maturity in the climate of Europe. The leaf is 
 the most beautiful of all the orange tribe. The juice is ex- 
 cellent to allay thirst, and from the thickness of the skin, it 
 will keep longer in sea voyages than any other species. 
 
 Cultivation. The trees are propagated either by seed, 
 cuttings, or layers. If raised from seeds, they must be 
 inoculated, inarched, or grafted when of suitable size; for 
 the seedlings vary as much in quality, as the seedlings of 
 the apple or pear. The best stocks are raised from the 
 
346 NEW AMERICAN ORCHARDIST. 
 
 seed of the common citron or lemon, and next to these, 
 from the Seville orange. The cuttings are prepared by 
 stripping the lower leaves, and cutting at the bottom close 
 to an eye; these are to be placed in a pot, touching the 
 bottom, or a piece of potsherd, and put in a warm situa- 
 tion, carefully shaded and covered with a hand glass till 
 rooted. 
 
 All the varieties require a strong soil, and a warm and 
 protected situation in unfavorable climates. 
 
 PINE-APPLE. {Bromelia ananas.) Hort. Trans. Lou- 
 don, Phillips, Lindley, and other sources. 
 
 The pine-apple is a native of Brazil and of Mexico, from 
 whence it has been introduced to Asia, Africa, and Europe. 
 According to Swinburn, it flourishes, unprotected, at 
 Reggio, near Naples. In America, it grows as far north 
 as the Bermudas. According to Loudon, it is by no 
 means so delicate as many imagine; as it will bear a 
 higher degree of heat, and a degree of cold which would 
 have destroyed the foliage of the vine and peach in a state 
 of vegetation. The most northerly points where they are 
 known to be cultivated in Europe, unprotected, in the open 
 ground, are, at Reggio, near Naples, lat. 40° 50' ; in Amer- 
 ica, at the Bermudas, in the latitude of 32°. This fruit 
 will flourish in all the sea islands and maritime districts of 
 Florida, from the latitudes of 24° 20' to 28° north. 
 
 " The leaves of the pine-plant are long, narrow, chan- 
 neled, and in general furnished with spines or prickles on 
 their edges. The flowers are on a loose spike, on a scape, 
 which is leafy at top ; as the spike ripens, it takes the 
 form of a fleshy, scaly strobile, or fruit composed of many 
 berries, which have scarcely any cells or seeds." 
 
 The fruit, in form, bears some resemblance to the cones 
 of some species of pine; its flesh is pretty firm, of a de- 
 licious fragrance ; and for richness of flavor it is thought 
 unrivalled. Some have described its flavor like that of 
 strawberries with wine and sugar. Extraordinary speci- 
 mens have weighed from nine to ten pounds. 
 
 Uses. The pine-apple is considered the best of the 
 dessert fruits ; it is also preserved in sugar, and is used in 
 the preparations of marmalades and other confectionaries ; 
 and the juice of the pine-apple, fermented, affords a deli- 
 cious and wholesome vinous liquor. 
 
PINE-APPLE. 
 
 VARIETIEvS. 
 
 347 
 
 1. Antigua Q,ueen. Lindley. 
 
 Fruit large, oval; pips large and prominent; flesh deep 
 yellow, rich, and highly-flavored. 
 
 2. Black Antigua. Brown Antigua. Neill. Lindley. 
 Leaves of a brownish tinge, with strong prickles ; fruit 
 
 shaped like the frustum of a pyramid, but somewhat oval, 
 of a large size ; flesh pale yellow, and high-flavored. 
 
 3. Black Jamaica. Neill. Lindley. 
 
 The fruit is large, pyramidal, brownish yellow ; flesh 
 deep yellow, and high-flavored. 
 
 4. Enville. Cockscomb. Lindley. 
 
 The fruit is pyramidal, or oval-oblong, of medium size, 
 deep orange ; flesh pale yellow, and well-flavored. 
 
 5. MoNTSERRAT. Indian Black Piue. Neill. Lind. 
 The leaves are broad, long, recurved ; fruit roundish- 
 ovate ; color pale ; pips angular ; flesh pale yellow, very 
 sweet, and high-flavored. 
 
 6. New Black Jamaica. Lindley. 
 
 The leaves are long; the fruit is large, pyramidal, dark 
 brown ; flesh pale yellow, rich, and very high-flavored. 
 
 7. White Providence. New Providence. Loud. Lind. 
 The leaves are very large and long; the fruit is the 
 
 largest of all pines, oval-oblong ; flesh very pale, sweet, 
 and juicy. Weight from six to fourteen pounds. 
 
 8. Q.UEEN. Old Queen, Narroiv-leaved Queen. Lind. 
 Neill. 
 
 Esteemed the handsomest kind; fruit of medium size; 
 oval form, of a gold color; flesh yellow, juicy, and sweet, 
 with a very pleasant acid. 
 
 9. Russian Globe. Lindley, 
 
 Fruit large, oval, dark orange ; the flesh yellow, rich, 
 and high-flavored. A very excellent fruit. 
 
 Cultivation and Soil. The pine-apple is propagated 
 by seeds only for obtaining new varieties ; but generally 
 from suckers, or else from the crowns or excrescences 
 growing on the fruit. The most suitable soil appears to 
 be a mixture of good loam, or with a suitable proportion 
 
348 NEW AMERICAN ORCHARDIST. 
 
 of sand and vegetable mould or manure. The pine-apple 
 requires much heat and moisture. 
 
 PLANTAIN. {Musa Paradisiaca.) Phillips. Loudon. 
 Some assign this plant to Guinea, some to the East Indies, 
 whence it was carried to the Canary Islands and the West v 
 Indies and Egypt. It is an herbaceous perennial plant, 
 as it dies or is cut down annually. It rises with a soft, 
 herbaceous, conical stalk, fifteen or twenty feet high, with 
 leaves issuing from the top, six feet long and two feet broad. 
 The fruit is produced on the summit in spikes, which some- 
 times weigh forty pounds. It is nine or ten inches long, 
 and formed like a cucumber, but pointed at the ends; of a 
 pale yellow color, and soft, sweet, luscious flavor. The 
 fruit makes excellent tarts, and excellent sweetmeats, and 
 is the most wholesome of all confectionary. It forms a 
 principal part of the food of the negroes, who either broil 
 or roast it; they boil it with salt beef, pork, and salt fish, 
 and prefer it to bread, as do the Europeans. Dr. Wright 
 says, the Island of Jamaica would scarcely be habitable 
 without this fruit, as no species of provisions could supply 
 its place. Dampier calls it the king of fruits. A planta- 
 tion affords a succession of fruit for a whole year. It 
 thrives only in rich, flat ground, and is propagated by 
 suckers from the roots. 
 
 BANANA TREE. (Musa sapientum.) 
 
 It differs little from the plantain, having the stalks 
 marked with dark purple stripes and spots, and the fruit is 
 shorter and rounder. The fruit is more mellow, and is 
 either eaten raw, or roasted, in fritters, preserves, marma- 
 lade ; and the fermented juice affords an excellent wine. 
 This fruit, according to Swinburn, grows in the open air 
 at Reggio. From the fibres of the tree of the Banana, 
 cloth and cordage are made, of uncommon strength. 
 
 M. Humboldt has calculated that the same ground which 
 will produce four thousand pounds of bananas, will only 
 produce thirty-three pounds of wheat, and ninety-nine 
 pounds of potatoes. 
 
 AKEE TREE. (Blighia sapida.) Loudon. 
 
 The fruit is esteemed in the West Indies as very whole- 
 
ALLIGATOR PEAR. BREAD FRUIT. 349 
 
 some and nourishing ; a native of Guinea, and grows from 
 twenty to twenty-five feet high, with numerous branches; 
 leaves like the ash, alternate and pinnate. The fruit is 
 reddish or yellow, the size of a goose egg, with a pulp of 
 a grateful, subacid flavor. It is propagated in a rich soil, 
 from seeds, cuttings, and layers. 
 
 ALLIGATOR PEAR, or Avocado Pear. {Laurus 
 Per sea.) Loudon. 
 
 It grows, in the West Indies, to the height of thirty feet, 
 with a large trunk; the leaves are like the laurel, of a 
 deep green ; fruit the size of a large pear, and held in 
 great esteem where it grows. The pulp is pretty firm, and 
 has a delicate, rich flavor — so rich and mild, that most 
 people make use of some spice or pungent substance to 
 give it poignancy — either wine, lime juice, but mostly 
 pepper and salt. It is raised from seeds. 
 
 ANCHOVY PEAR. {Grias caulijlora.) Loudon. 
 
 This is, in the West Indies, an elegant tree, rising to the 
 height of fifty feet ; the leaves are two or three feet long, 
 and oblong ; the fruit is oval, the size and shape of an 
 alligator's egg. It is pickled and eaten like the mango of 
 the East Indies, which it greatly resembles in taste. It 
 is raised from the stones, and grows in moist bottoms or 
 shallow waters. 
 
 ARAUCANIAN PINE, or Peheun, 
 
 Is by some supposed a new genus ; its branches form 
 a quadrangular pyramid ; the leaves are three inches in 
 length, heart-shaped, hard, and shining; its fruit attains 
 the size of a man's head, and in taste resembles the chest- 
 nut. It grows in Chili. — Ed. Enc. 
 
 BREAD FRUIT. (Artocarpus incisa.) 
 
 A native of the South Sea Islands, where it attains the 
 size of the oak ; the leaves alternate, glaucous, and two feet 
 long. The whole tree and its fruit, while unripe, abounds 
 in a tenacious, milky juice. The fruit is the size and shape 
 of a child's head, with a rough surface and thin skin. It 
 is eatable to the core, which is the size of the handle of a 
 small knife. The eatable part is as white as snow, of the 
 30 
 
350 NEW AMERICAN ORCHARDIST. 
 
 consistence of new bread, . It is roasted before it is eaten. 
 It is slightly sweet, and its taste somewhat insipid at first. 
 Two or three of the trees of the bread fruit will suffice for 
 a man's yearly supply. 
 
 Raised from seeds, layers, or suckers. 
 
 CASHEW NUT. (Anacardium.) 
 
 A native of the East and West Indies and of the Brazils. 
 The tree grows to the height of twenty feet, with leaves 
 like a walnut in form and odor; the flowers in tufts, and 
 odoriferous. The fruit is in size like an apple, of a white, 
 yellow, or red color ; its taste like a cherry — most of them 
 sweet and pleasant, but sometimes sharp and astringent. 
 The expressed juice affords a fine rough wine, and, by dis- 
 tillation, a spirit superior to arrack, rum, or brandy. The 
 seed is not enclosed in the fruit, but grows on its summit ; 
 it is kidney-shaped; its hard, rough, black shell encloses 
 a large kernel, the finest in the world. When roasted, they 
 are far superior to pistachios and almonds, and ground 
 with cacao, they make superior chocolate. From the trunk 
 there annually exudes often ten or twelve pounds of a fine 
 semi-transparent gum, similar in quality and equal to gum 
 arable. The tree produces fruit the third year, and con- 
 tinues productive one hundred years. 
 
 CACAO. (Cacao theobroma.) 
 
 The chocolate tree is a native of South America, and of 
 Mexico. It is there an article of commerce, next only to 
 gold and silver. The tree is beautiful, rising from sixteen 
 to twenty feet in height ; it resembles the cherry tree in 
 its form and its leaves, and is splendid when in bloom. 
 The flowers are small, scarlet and yellow. The fruit is an 
 oval-pointed pod, enclosing from ten to thirty compressed 
 nuts, an inch in diameter, enveloped in a soft, sweet pulp, 
 of a refreshing taste. When ripe, the pulp and seeds are 
 separated from the pod, and laid on platforms, in masses, to 
 sweat for two days, when they are washed and dried in the 
 sun. The fresh fruit of the chocolate tree, eaten raw, is 
 highly antiscorbutic ; and the nuts, when roasted and 
 ground, are moulded into cakes of chocolate — a highly- 
 esteemed, nutritious, and wholesome food. In France, 
 small cakes of chocolate sweetened with sugar, and of 
 
COFFEE. 351 
 
 various forms, are prepared for eating — a fine and nutri- 
 tious article of food, thus rendered portable, and in great 
 demand. The tree is raised from seeds and from cuttings. 
 
 COFFEE. {Coffea Arahica. ) 
 
 The origin of this tree has been assigned to Arabia, and 
 by some to Ethiopia, An evergreen tree, rising from eight 
 to eighteen feet, with leaves like a bay tree, or laurel ; the 
 flowers pure white, like snow ; they resemble the jasmine, 
 and have a fragrant odor. When in full bloom, they re- 
 semble trees in the leaf covered with snow. The fruit, 
 which is produced in clusters, is a drupe, of a deep red color, 
 resembling a cherry ; the pulp of a sweetish, unpleasant 
 taste ; it encloses two berries. The pulp is separated by 
 a fluted roller and movable breast board, and by washing ; 
 when dried, the inner covering or skin is broken by a 
 heavy roller. Coffee should be roasted moderately, and in- 
 fused immediately after. Good coffee has an aromatic 
 flavor, and is deemed wholesome ; it is medicinal, and 
 when used immoderately, causes wakefulness. 
 
 Coffee may be cultivated in the peninsula of Florida. A 
 climate where the temperature is seldom below 55° is most 
 suitable; a soil on gentle declivities. The trees may be 
 set five or six feet asunder ; they begin to yield good crops 
 at three years of age, and the average produce of a tree is 
 two and a half pounds. 
 
 The consumption of coffee is very great in Mohamme- 
 dan countries, and especially Turkey, where their religion 
 forbids the use of wine and spirituous liquors. In our own 
 country, its consumption is already very great, and is rapid- 
 ly increasing; 15,000 tons we now annually consume. 
 
 In Paris, the best coffee in the world is made by the fol- 
 lowing process. This is the celebrated liquor there called 
 cafe cm lait. The coffee is generally roasted in a rotary 
 cylinder, over a small furnace of charcoal, and usually in 
 the open air, until it becomes of a brown cinnamon color; 
 it is then turned into a wooden tray, and stirred till nearly 
 cool. The pot in which coffee is usually made, is com- 
 pound, and formed of two parts, of equal dimensions ; the 
 lower pot being made of the usual form ; the spout being 
 kept covered and closed during the process, by a small 
 cap, thimble-formed. The upper pot is nicety fitted to the 
 
352 NEW AMERICAN ORCHARDIST. 
 
 top of the lower pot, of which it forms a lid ; it is pierced 
 at the bottom with very fine holes, and thus forms a fine 
 strainer; in the bottom of this pot, and on this strainer, the 
 fresh and finely-ground coffee is placed, and the top of this 
 pot is closed by the insertion of a shallow tin cup, full 
 of larger holes, which serves for a coarser strainer ; and 
 through this, either boiling water, or, most commonly, a 
 strong infusion of boiling coffee, is poured, which has been 
 formed by boiling the grounds of the former day, which 
 had still retained a large portion of their original strength; 
 thence the whole fluid slowly and gradually descends to 
 the lower pot. Thus a very strong, clear, and black in- 
 fusion is prepared, which, on being brought to the table, 
 is reduced by the addition of at least an equal quantity or 
 more of boiling milk ; sugar being added to suit the taste. 
 Nothing can be more fragrant and delicious than coffee 
 thus made. 
 
 COCOA-NUT. {Cocos nudfera.) 
 
 A native of the East and West Indies, and an eminently 
 useful tree to the inhabitants of those countries. It rises 
 with a straight trunk to the height of sixty feet. The 
 leaves issue near its summit ; they are from twelve to four- 
 teen feet in length, with numerous alternate, sharp-pointed 
 leaflets. The flowers grow near the summit, in clusters ; 
 the fruit, in large clusters of from ten to twelve, is enveloped 
 in strong husks; it is a drupe, very large, ovate, with three 
 sharp, longitudinal ribs ; the shell is a hard, brown, bony 
 substance, almost incorruptible ; to its inner surface, the 
 kernel adheres, which is white, firm, and sweet. While 
 the fruit is young, its capacious centre is filled with a milky 
 liquor, very sweet, agreeable, and wholesome ; as the fruit 
 grows older, the milk becomes sharp and cooling, and is 
 of great service in putrid and inflammatory fevers, and 
 highly antiscorbutic. The sap drawn from the trunk 
 produces, by fermentation, wine and vinegar, and by dis- 
 tillation, arrack. The husks form very strong and elastic 
 cordage and cables. From the leaves are formed baskets, 
 brooms, and parasols, mats, hammocks, sail-cloth, &c. 
 The tree is raised from the nuts, planted in a moist soil 
 There is a small but very excellent variety, not larger than 
 a walnut, a native of Chili. 
 
DURION. MAMMEA. 353 
 
 DURION. (Dui'io zibethinus.) Loudon. 
 
 A lofty East Indian tree, with leaves like a cherry, the 
 flowers in clusters of a pale yellow color ; the fruit the size 
 of a man's head, roundish or oblong ; it resembles a rolled- 
 up hedgehog, with a hard skin or rind ; the pulp is of a 
 creamy substance, of a delicate taste. Rumphius says it 
 is much the most excellent fruit of India. Its smell is at 
 first heavy and unpleasant, but those accustomed to this 
 fruit consider it the most excellent of all. 
 
 MANGO TREE. (Mangifera Lidica.) 
 
 A large, spreading East Indian tree, with lanceolate, 
 shining green leaves, of a resinous smell ; the fruit is a 
 drupe, kidney-shaped, some as large as a man's fist ; covered 
 with a smooth, softish, pale green, yellow, or half-red skin, 
 and containing an ovate, woody, fibrous, compressed nut 
 or stone, within which is an ovate kernel, soft and pulpy, 
 like a Damascene plum. '' When ripe, it is replete with 
 a fine, agreeable juice. It eats like an apple, but is more 
 juicy. It is esteemed very wholesome, and, except pine- 
 apples, it is preferred to any other fruit in India." 
 
 Raised from cuttings or from seeds. 
 
 MANGOSTAN. {Garcinia mangostana.) Loudon. 
 
 A native of the Molucca Islands, but cultivated in Java 
 and Malacca. An elegant tree, rising twenty feet, with a 
 parabolic head, a taper stem, branching like a fir tree, with 
 oval leaves seven or eight inches long; the flower like a 
 single rose ; the fruit round, the size of an orange, the 
 shell like the pomegranate; the seeds are disposed like 
 those of the orange, and surrounded by a soft, juicy pulp, of 
 a rose color, of a delicious flavor, partaking of the straw- 
 berry and the grape, and esteemed the richest fruit in the 
 world. It is wholesome alike for those in health or in 
 sickness. 
 
 MAMMEA. (Mammee Americana.) 
 
 A native of the Caribbee Islands. The tree grows tall 
 
 and handsome ; the leaves are oval, shining, of a coriaceous 
 
 consistence ; the flowers, in peduncles, are large, white, 
 
 of a sweet odor ; the fruit is roundish, of the size of an 
 
 30* 
 
854 NEW AMERICAN ORCHARDIST. 
 
 egg. In its flavor and consistence, it is not unlike an 
 apricot. It is eaten either in its raw state and alone, or in 
 slices in sugar and wine ; or it is preserved in sugar. 
 
 PALM TREE, or DATE. {Phceniz dactylifera.) 
 
 A native of Syria, Palestine, Egypt, and the other warm 
 countiies; it there rises to the height of 100 or 150 feet. 
 In Europe it grows as far north as Geneva and Nice ; it 
 flourishes also in Spain. No tree, perhaps, is more useful 
 for its fruits, throughout Barbary and Egypt, the deserts 
 of Northern Africa, and Arabia. The fruit is an oval drupe, 
 of a yellowish color ; the pulp soft, saccharine, of a vinous 
 flavor ; it encloses a large, oblong stone. The date con- 
 stitutes an important article of food in many countries. 
 They are imported in a half-dried state. A strong and ex- 
 cellent liquor is obtained from the fruit by fermentation, 
 which is much used in Mohammedan countries. From the 
 fruit also palm oil is made. This oil is used as a substi- 
 tute for butter, and possesses a strong and agreeable odor. 
 The tree is raised from seeds and suckers ; they commence 
 bearing at from three to six years of age. The timber is 
 eminently useful, and almost incorruptible. 
 
 ROSE-APPLE. {Eugenia.) Loudon. Bon Jard. 
 Jamrosade. E. Jambos. 
 
 A tree from India, rising to the height of from ten to 
 thirty feet ; leaves long, lanceolate, and shining ; the flowers 
 are in clusters, of a yellowish white color ; the fruit the 
 size of a hen's egg, with the taste of an apricot, and of the 
 flavor of the rose. Some are white, some are red, and some 
 are yellow. 
 
 Malay Apple. (E. Malaccensis.) Another species; 
 the tree and the leaves are larger ; the fruit is ovate, an 
 inch and a half in diameter, fleshy, with a sweet odor, like 
 the rose, agreeable to the taste and sight, and deemed 
 wholesome. Common in most of the South Sea Islands. 
 They are raised from seeds, and require a warm, moist 
 atmosphere. 
 
 TAMARIND. (Tamarindus.) Phillips. 
 
 So called {romTamar, (Date, in Arabic.) The tamarind 
 is cultivated in Arabia, Palestine, Egypt, and the East and 
 
TRIPHASIA, VARRONIA PLUM. 355 
 
 West Indies. The tree is very large, with spreading 
 branches, and thick, beautiful foliage ; the leaves are pin- 
 nate, smooth, oblong, entire, of a bright green ; they close 
 at night. The fruit is a pod from two to five inches long, 
 enclosing from two to five seeds ; the outer pod is thick, 
 the inner as thin as parchment, enclosing the pulp, which 
 is a soft, pulpy substance. The fruit may be preserved in 
 jars, with alternate layers of sugar. But in the West In- 
 dies the following mode is adopted : The ripe fruit is taken 
 out of the pod, and placed in layers in a cask ; and the 
 boiling sirup from the first copper in the boiling house, 
 just before it begins to granulate, is poured in till the cask 
 is filled ; when cool, the cask is headed* 
 
 TRIPHASIA. (Aurantiola.) Hort. Soc. Cat. 
 Three-Leaved Tryphasia. Limonia trifoliata. 
 The fruit resembles a small orange, and is aromatic. It 
 rises to a compact shrub or tree. 
 
 VARRONIA PLUM. {Varronia alnifolia.) Hort. Soc. 
 Cat, 
 This fruit resembles a small plum. It grows against a 
 south wall, (in England.) It has borne fruit in the Bo- 
 tanic Garden of Madrid, and is believed to be a native of 
 Mexico. 
 
APPENDIX 
 
 VEGETABLES. 
 AN ACCOUNT OF THE MOST USEFUL KNOWN. 
 
 IN THREE CLASSES. 
 
 Class I. Nutritious Roots. 
 
 Class II. Pulse, Vegetable Tops, &c. 
 
 Class III. Salads, Pickles, Savory Herbs, Preserves, &c. 
 
 A part of the article on vegetables was prepared for the former 
 edition ; but its publication was then given up for the time, and 
 the materials, so far as prepared, were given up to a friend, to be 
 transferred, if he saw fit, to another publication. I have, in this 
 article, consulted the first authorities. 
 
 Preparation of the Soiir. 
 
 The ground, for the reception of fine seeds of vegetables, should 
 be broken up in the preceding year, and well manured in autumn, 
 and rendered fine in spring by repeated ploughing and harrowing 
 or raking. Plough and manure deep for deep-rooted vegetables ; but 
 manure near the surface only for all others. Potatoes and Indian 
 corn answer well, and produce large crops, in ground newly broken 
 up. Very fine seeds should be sown in a newly-prepared, fresh soil, 
 and covered only a quarter of an inch deep ; larger seeds deeper in 
 proportion to their size ; and the ground to be immediately trodden 
 hard, or rolled with a heavy roller. This enables the earth to preserve 
 its moisture at its surface, where, at the same time, the seeds may re- 
 ceive the necessary degree of heat from the sun, and vegetate at once, 
 striking root downwards. Fine seeds, if sown too deep, are liable to 
 perish. 
 
 Hot-Beds. 
 
 By bringing forward many kinds of vegetables in a hot-bed, and 
 transplanting as soon as the weather becomes sufficiently warm, you 
 may be enabled to produce ample supplies, of many kinds, a month 
 earlier than in the open ground, many of our finest vegetables being 
 natives of the tropical countries. 
 
 The materials for the formation of the bed may consist of leaves, 
 tanner's bark, or fresh, strawy manure from the horse stable. The 
 
'i^L.ASS I. NUTRITIOUS ROOTS. 35^ 
 
 ■last for this purpose is to be preferred ; but one third part of tan, 
 mixed with two thirds of manure, makes a heat less violent, and 
 jnore durable than manure alone. 
 
 A frame six feet square is composed of four boards} the front 
 board a foot deep ; the back or north board eighteen inches. This 
 frame is covered with two sashes, formed of small, cheap glass, five 
 by seven inches. The sashes may be provided with hinges on the 
 back side, for the purpose of raising the front and giving air occa- 
 sionally. The surface of the earth, as Mr. Knight has recommended, 
 should be inclined towards the horizon in an angle of 15 degrees. 
 Prepare, therefore, the surface of the earth by sinking the front only 
 to the required depth, and of a width and length exceeding that of 
 the frame. The manure from the stable is nov/ to be built up on 
 this foundation by placing successive layers of manure, with a fork, 
 to the height of about fourteen or fifteen inches, and pressed or 
 trodden gently throughout, its surface corresponding in its inclina- 
 tion with its earthy foundation ; the dimensions six inches wider on 
 •every side than the frame. On this the frame is placed, and cov- 
 ered with the sashes, and in about two or three days, if the weather 
 is pleasant, coiner the surface with rich loam from seven to twelve 
 inches deep, and again put on the lights. If the excess of heat and 
 fermentation is too great, raise the glasses a little in front, and when 
 the earth is of the right temperature, or in about ten days from the 
 -eomniencement, plant your early cucumber, radishes, lettuce, cab- 
 bages, &c. &,c,. ; and as these increase in size, they ma,y be trans- 
 planted either to the open ground or into other hot-beds, and 
 allowed more space, and thence to the open field. In cold, wet 
 weather, the sides may be protected by straw or litter placed around 
 them; and the heat may be renewed by cutting down square the 
 outside, and piling fresh manure around the sides and the frame. 
 The hot-bed should be prepared in March, and made ready by the 
 end of wintejT. 
 
 CLASS I. — NUTRITIOUS ROOTS. 
 
 i. ARACHIS HYPOG^A, or GROUND NUT, 
 
 An annual plant, with long, trailing stalks. A native of Mexico, 
 i>ut now cultivated in the West Indies for its nuts, which are oblong, 
 and grow beneath the surface. These are used by the negroes as 
 food. But in France they are now cultivated for the abundance ofj 
 the oil they produce. This is said to be equally as valnab'le, fox the 
 table and other purposes, as the oil of olives, and superior to that 
 for burning. A bushel of the nuts produces by cold expression a 
 gallon of oil ; but more may be produced by heat, but of a quality 
 inferior. 
 
 2. ARRACACHA, of the order of Umbelliferce. 
 
 A plant from South America, which some have supposed may 
 f?upersede the potato. Its main root divides into four or five large 
 
358' APPENDIX. 
 
 pronofg. It is cultivated at Santa Fe and Caraccas, and is Tight, 
 starcny, an-d wholesome. It is said to thrive best in the elevated 
 regions of mountains, where the medium heat docs not exceed CO'^- 
 It deserves trial with us. 
 
 3. ARROW ROOT. Marajita. 
 
 A perennial plant, a native of South America. Tiie roots are 
 tuberous, jointed, and produce a starch, one of the most nourishing 
 of vegetable substances, and useful in medicine. Its suc<;essful cul- 
 tivation has been introduced in the Southern States. It requires a 
 light, rich soil, and is propagated by dividing at the root. It is very 
 productive, for, according to Mr. Russell, from two small tubers 
 twelve bushels were produced in two seasons at St. Helena. 
 
 4. BEET. Bctn. 
 
 An annual plant, a native of the south of Europe. The leaves 
 are long, thick, and succulent; tlie root large, of a tuberous or con- 
 ical form, and sweet taste. 
 
 I shall describe the beet under three heads : — 
 
 1st. Those whose roots only are used for culinary purposes. 
 
 2d. Poirees, or those whose tops constitute the main part which 
 is used in cookery. 
 
 3d. Beets for forage of domestic animals, or for sugar. 
 
 I, BEETS. 
 
 1. Early Blood Turnip-Rooted. 
 
 2. Early Dwarf Blood. 
 3- Long Blood Beet. 
 
 4. Early Orange, or Yellow Turnip-Rooted. 
 
 5. Early White Scarcity. 
 
 No. 1 is of fine quality, and is deemed earliest ; it will grow in thin 
 soils, and the tops are valuable for greens. No. 3 is the most val- 
 uable for the main crop. The roots of these varieties are a superior 
 class of vegetables for boiling ; they are also used as salads, and form 
 a highly-esteemed pickle. For an early crop, sow as early in April 
 as the ground will admit, and from thence to the early part of June 
 for the winter crop ; in rows a foot asunder, and four inches apart in 
 the row. 
 
 II. POIREES. 
 
 6. Sir John Sinclair's Beet, or Swiss Chard. 
 
 7. Green Beet. 
 
 The Swiss Chard has leaves nearly three feet long; the stalks are 
 remarkably large, long, white, tender, and succulent. They are 
 boiled like asparagus, and the leaves like spinach. It is much used 
 in Switzerland and in France, furnishing a very superior article far 
 greens during summer. No. 7 is used for soups and stews. 
 
 III. BEETS FOR FORAGE OR THE FOOD OF DOMESTIC ANIM.4LS, 
 AND FOR SUGAR. 
 
 8. Mangel JVurtzel, or Disettc, or Scarcity. 
 
 9. French Sugar Beet, or Jl'hite Silesian. 
 
 Both these varieties grow about half way out of ground, and of 
 extraordinary sixe. For these reasons they are peculiarly calculated 
 
CLASS I. NUTRITIOUS ROOTS. 359 
 
 for being raised in large quantities, as food for horses, cattle, &c , 
 both kinds producing enormous crops. In 1824, Messrs. T. & H. 
 Little, of Newbury, Mass., raised on a single acre a crop of mangel 
 wurtzel weighing 74,51« lbs. The ground should be thrown m 
 ridges two leet asunder by back furrowing, the top being levelled, 
 the seed sown and covered two inches deep, and the ground well 
 rolled ; the plants being finally left a foot asunder in the row. Man- 
 gel wurtzel, according to the analysis of Sir Humphrey Davy, con- 
 tains more nourishment than carrots, and late experiments seem to 
 have proved it. JMo. U is the kind recommended by M. Achard as 
 the best of all for sugar ; great quantities of sugar are made m 
 France from tbis root, and tlie refuse affords a most nourishing and 
 fattening food for liorses, cattle, and swine. All kinds of beets 
 should be gathered before hard frosts commence ; wring off" the tops 
 and lay them in conical piles, cover first with leaves and then with 
 earth, and before winter sets in, remove them to the cellar. 
 
 6. BITTER ROOT. Racine Jlmere. 
 
 A new plant, found growing in the valley of the Columbia River, 
 in form resembling a carrot. It is used as an article of food by the 
 Indians and hunters, and although not very pleasant to the taste, its 
 use as food is considered by them as very conducive to health. 
 
 6. BREAD ROOT. Psoralea csculenta. 
 
 A southern perennial plant, a native of Missouri. Its roots are 
 eaten like those of the potato, and with cultivation produce abun- 
 dant crops. 
 
 7. GAMMAS. 
 
 A new species of plant, found growing in the valley of the Co- 
 lumbia River; a truncated root, which grows in moist, rich land, in 
 Ihe form of an onion. It is first roasted, then pounded, and inade 
 into loaves, like bread, and has a liquorice taste. An article of food 
 of great importance to the Indians. 
 
 ; carvi. 
 
 S. CARAWAY. Carumci. 
 
 A hardy biennial plant, rising three or four feet in height. The 
 seeds are used in confectionary, cakes, &c., and to flavor alcohol. 
 They are esteemed the finest of stomachics and carminatives. Ihe 
 roots are long and tuberous or conical, and esteemed even more 
 delicious than the parsnip, and fully equal, on all accounts, even to 
 Scorzonera. Cultivation the same as for carrots, which see. 
 
 O. CARROT. Daucos carota. 
 
 A hardy biennial, rising to the height of three or four feet ; the 
 roots lono- and conical. They are boiled with meat and fish, and used 
 in stews and soups. They are excellent food for horses and cattle, 
 being but little, if any, inferior to mangel wurtzel. 
 
 1. Early Short Orange, (for i:orc\ng.) 4. Purple. . 
 
 2. Early Horn. ^- ^/«<e Mtringham. 
 
 3. Long Orange. 0. Lemon. 
 
 No 2 is ffne for the table. No. 3 is fin^ for the table, and suitable 
 for the main crop. The Purple is highly prized in tte West Indies. 
 The Altringham and Lemon are the suitable kinds to raise for horses 
 
360 APPENDIX^ 
 
 and cattle, from the very ^reat crops they produce. The ATtringMriT 
 or White Carrot is a new Bolivian variety, of tine quahty, and tlio most 
 productive of all ; sown in April or May, in nch, sandy loam, in rowiJ 
 H foot asunder, tlu* plants being loll fviur inches' distance in the row. 
 Bury tJie seed*! half an inch in depth, and roll the ivround. Gather 
 in the crops as soon as tlie tirst hard frosts connnence, and house 
 them before winter, in warm cellars. 
 
 10. COWISII. 
 
 A new species of plant, or biseirit root, foumi ojrowing on dry land^ 
 in the valley of tJie Columbia lliver ; itjs size that of a walnut, but 
 sometimes larger. In taste it resembles the sweet potato, and id 
 prepared lor food by the samo process as tlie camnms, in which slate 
 it is a tolerable substitute for bread. 
 
 S.S. II. GINGER. 
 
 An herbaceous perennial pkmt, a native of the East Indies or the 
 "Western World; cultivated in ISew Spain, but especially in Jamaica^ 
 to a great extent. TIk^ stalks rise like reeds to the height of two 
 and a half feet ; the leaves narrow and lanceolate ; the roots creep- 
 ing, in tuberous joints. In antunm the soundest roots are scraped 
 clean, and caretuUy dried in the sun. But the poorest roots are 
 scalded previously to drying. Ginger forms the linest preserve ii>- 
 tlu^ work!. Eor this purpose, they are dug as soon as the stalk has 
 risen si.x inches ; these, being scalded and peeled, are washed in 
 cold water, and steeped during three days, tiie water being often- 
 changed ; tlK\v are then preserved in suoar, and placed injurs. 
 
 GiNov.R !Smup. a most superior aiul useful sirup is made of 
 ginger. The dried roots, being broken into sn)all pieces in a mortar^ 
 are steeped^ in water over mght. In the morning, increase the 
 quantity of water to two gallons, and boil down to seven pints ; 
 when settled, strain it through a tine strainer, and to every pint of 
 liquor add a pound oi' sugar^; then boil an hour, and sciHU it welH 
 and when cold it is to be bottled. 
 
 1^2. LEEK, .llliuni pornim. 
 
 1. Liirgc Scotch. 2. lA^ndan. 
 
 A species of onion. Its uses and c^tltivation are muc)i the same. 
 Sow in April or JNIay. As tlio plants approach maturity, cover the 
 bulbs with earth, to blanch, and give tlioin a sweet flavor. 
 
 13. LIiN-KIO. Ed. Enc. 
 
 A species of Water chestnut, which grows in China; of a cool- 
 ing and agreeable taste. It is sometimes sold, like filberts, in a 
 green state; sometimes dried, powdered, and made into soup, and 
 sometimes baked in iIk^ oven with sugar and honey. They sow 
 tlie seeds at tlie end of autunm, in tlK" shallowest places of "ponds 
 and rivers, in a south exposure. 
 
 14. ONION, .■illiitm ccjm. 
 
 1. Ilhite Portusral. 4. Tree Onion. 
 
 2. Yelloir or Straic Color. 5. Potato Onion. 
 iV Large Red. 
 
 The W'hite and Yellow are esteemed superior to the Red onion. 
 
CLASS r. — -NTJTJIITIOUS ROOTS. 361 
 
 Tho Troo onion is a poronnial, producing bulbs on the summit of 
 Jt» stacks, which an; valiiahlc for pirjkling or f>thcr usoh ; it \h propa- 
 gaU;d I'rom tiio bulhw of its t,op« or rootH. Sow thf; hcc(Jm of onions, 
 from tho b-nth of April to the firnt ol' Mfiy, in rowt< a foot asunder, 
 the plants finally to h«; tliinnrd to two inches apart, the seeds to be 
 iCov<!red one fourth of an inch, and tfir; jrround rolled. For an early 
 crop, sow early in auturnn, and proV^ct diirin}^ winter by a covering 
 of litter. Another is the mode recommt-nded by Mr. Knight fr;r 
 producing very large and early crops ; it consists in sowing the 
 Reeds very thick, upon poor ground, and beneath the shad(; of tn-es. 
 'J'hese grow only to thr; ni/e of nrias the //r«t sertson, when they are 
 taken np and dried, and p!ant.f;a the folIf)wing spring. The Pfjtato 
 'onion is very hardy, mild, productive, and exceedingly early. Jt is 
 raised only by planting the biilbs. I'lant the bulfiSj^fjarly in April, 
 in rows a foot asunder, and eight iRchev, apart in the row, an inck 
 <leep. Karlh them up as they grow; they reproduce in large clus- 
 ters. Onions should he gathered as early in autumn as the tops 
 decay, and dried and preserved in a dry place, secure from frost. 
 
 In the valley of th<; (jolumhia River, a Rev/ species of onion has 
 been discovered, which produries a beautiful red flower; it some- 
 times grows on volcanic scoria, vv'here no otiier vegetable is found. 
 
 16. OXALIS CllENATA. Loudon. 
 
 An ornamental plant, a perennial, a native of Chili, and there 
 •lately discovered by Douglas. 7'he flowf;rs are beautiful, of a yel'- 
 iow color, and in umbels; the stalks and k'aves are succulent, of 
 an acid taste, and useful as salads ; the roots or tubers are pro- 
 duced in clusters; their taste, when boiled, somewhat resembles s. 
 chestnut. They are raised from the tubers, and are extraordinary 
 productive, and as easy to cultivate as the pr^tato, and decidedly su- 
 perior in flavor. They require a rich soil, and, like the potato, they 
 are stored during "winter in cellars. 
 
 16. rAR,SNIP. Pastinaca saliva. 
 
 1. Guernsey Parsnip. 2. Common Parsnip. 
 
 The parsnip is a biennial plant; the root is very long and conical; 
 a delicious and sweet food when boiled for the table. A superior 
 food for cattle. Cows fed on parsnij)s yield milk in great abundance, 
 and of extra quality. 
 
 The Guernsey is an improved variety. Sow the seeds in April, in 
 rows a foot asunder, and thin the plants to three inches' distance in 
 the row. Oa rich lands I.OUO buKhels per acre have been pro- 
 duced. 
 
 S. S. 17. PEE-TSEE. Ed. Enc. 
 
 A species of Water chestnut, which grows only in the southern 
 provinces of China, in shallow rivers and ponds, with leaves like a 
 bulrush, and hollow like the stalk of an onion; its fruit in the cap- 
 sule of its root, like the husk of a chestnut 
 
 18. POTATO. Solanv.m luherosum. 
 
 A perennial plant, a native of Houth America. The varieties are 
 
 innumerable. Where great crops are desired, plant the potatoes in 
 
 shallow furrows, three feet asunder. Or, in ploughing, plant in 
 
 rows, in every alternate furrow. Choose the most productive and 
 
 31 
 
362 APPEN1>IX^ 
 
 best kinds ; cut the largest in two or four pieces. Plant at tJrc 
 rate of twenty bushels to the acre, according to the state of the 
 ground and the productiveness of the kind ; sometimes twenty-five 
 bushels to the acre are required, more being generally lost by an ill" 
 judged parsimony in tlie first instance than by overstocking the 
 ground. 
 
 But the precise quantity depends on various circumstances y 
 sis or seven hundred bushels to the acre is not unusual. Never 
 earth up potatoes. Potatoes afford, in some cases, a large portion of 
 starch; and this starch, by some slight alteration, may be converted 
 into nearly its own weight of sugar, f^ant from April to the last 
 of July, near the surface; cover three inches; hoe twice or thrice, 
 
 19. ROCAMBOLE. Allium scorodoprasum. 
 
 A hardy, bulbous, perennial plant, of the onion or garlic species j? 
 the root resembling the latter, but of more delicate flavor. Its cul- 
 tivation is not mvich unlike that of the onion. 
 
 20. SALSAFY, or VEGETABLE OYSTER. Tragopogou 
 porrifolius. 
 
 A hardy biennial, producing beautiful flowers of a fine blue color;, 
 the root long and tapering or conical, of a white color and sweet 
 taste. The outer rind being scraped off, they are steeped in vinegar 
 to extract the bitter taste, then boiled or stewed Ijke parsnips'. Sow 
 the seeds in April, and manage the same as for parsnip. 
 
 21. SALSILLA. Edible alstrcBmeria. 
 
 A very beautiful herbaceous plant, a native of Peru. Its roots are 
 eaten like the potato. It is cultivated in the West Indies, and may 
 answer well in many parts of our country. 
 
 22. SCORZONERA. Scorzonera Hispanica. 
 
 A perennial plant, a native of Spain. The root is small anG5 
 tapering. Prepared by steeping in vinegar, as directed for salsafy ; 
 and boiled and stewed, it is an excellent vegetable. Sow, as for 
 parsnips, in April, but allow less distance, 
 
 23. SHALLOTS. Mlium ascalonicum. 
 
 A species of onion, the bulbs compound, like those of garlic. A 
 hardy perennial plant, a native of Ascalon and of Palestine. It is 
 used to give flavor to roast beef gravies, and beefsteaks, &c., also ta 
 give a flavor to pickles. They are cultivated by division of the 
 bulbs. Mr. Knight directs to place the bulbs on the surface of a rich 
 soil, the mould being raised for support on either side. As soon as 
 firmly rooted, the earth is removed to the bottom of the bulbs, ancf 
 they are at once well watered, and thus growing wholly on the sur- 
 face, they soon assume the size and form of onions ; the crop is thus 
 rendered more abundant, and the quality greatly improved. 
 
 24. SKIRRET. Siavl sisarum. 
 
 A perennial plant, a native of China. Its roots are tuberous 
 and brancbing. When boiled, stewed, or fried, with butter, pep- 
 per, &c., its flavor is sweet and agreeable. Sow the seeds in April 
 or May, and cultivate as for salsafy or parsnip. 
 
CLASS I. NUTRITIOUS ROOTS. 363 
 
 25. SWEET POTATOES, or CAROLINA POTATO. Con- 
 volvulus batatas. 
 
 A tender perennial plant, a low, creeping vine, a native of the 
 Southern States. The roots are loEg tubers, of a white or red color; 
 jvhen boiled, baked, or roasted, they me of a sweet, agreeable taste, 
 and form a nourishing and wholesome food. It is raised from slips 
 of the roots. The sweet potato is often cultivated as far north as 
 Boston ; the slips are usually procured from New Jersey, as they are 
 difficult to preserve, except in dry, warm chambers, secure from frost. 
 These are placed vertically in a hot-bed in April. When sprouted^ 
 they are transplanted to the open field, in a dry, warm situation, to a 
 candy, but well-manured soil ; they are placed in elevated hills, six 
 feet asunder each way. The vines, as they extend, must not be suf- 
 fered to strike root. 
 
 26. TARO. 
 
 A .bulbous-rooted plant, of the genus arum, a native of the valley 
 of the Columbia River. It is planted in hills, and cultivated in the 
 manner of rice, on ground so situated as to be partially flooded 
 with water. It comes to maturity in eight or ten months from the 
 time of planting. To prepare them for food, they are roasted ; they 
 then become a substitute for bread ; or they are made into poi, by 
 pulverizing and converting them to a paste. 
 
 27. TRAPA NATANS. Neill. 
 
 This plant grows in ponds, and is eaten like the chestnut. The 
 -canal of Versailles is covered with the plant, and the loot is some- 
 times served up at table, 
 
 2.8. TURNIP. Bi-assica rapa. 
 A hardy biennial plant. 
 
 1. Earhj White Dutch. 5. Yellow Stone. 
 
 2. Early Stone. 6. Yellow Maltese. 
 
 3. White Flat. 7. Long Yellow French. 
 
 4. Large English JforfoUc. 8. Yellow Aberdeen. 
 
 9. Ruta Baga, Russian, or Yellow SwedisJi. 
 Turnips may be sown broadcast; very early for the early crop; 
 as late as midsummer for the late or main crop ; or, they may be 
 sown in rows at distances proportioned to their sizes. No. 1 is es- 
 teemed the best for an early crop. Nos. 5, 6, and 8, are new varie- 
 ties, of superior quality, of a rich taste, and fine for keeping. No. 9 
 is also of a fine, rich quality, retaining all its goodness to a late period 
 in spring. This kind produces enormous crops, and is a valuable 
 article of winter food for cattle. No. 7 is a very superior new kind, 
 from Teltow, near Brandenburg, of small and slender form ; those 
 £own at raidsuramex keep till spring, and are of great excellence, 
 whether stewed, or cooked by other modes. The best for the table 
 are raised in poor ground ; some have a skin of a coal black color. 
 
 29. WAPPATOO. Sagittifolia. 
 
 A bulbous root, a new species of the arrowhead, which is found 
 only iu the valley of the Columbia River, below the Cascades. It 
 grows in shallow lakes, and in marshes covered with water. When 
 roasted,, it becomes soft.j and is then both a palatable and nourishing 
 
364 APPENDIX. 
 
 food, and is much used by the Indians as an article of trade. Th© 
 Indians search for the roots with their feet, and these, being extracted 
 by tlieir toes, rise to the surface of the water. 
 
 S. S. 30. YAM. Dioscorea sativa. 
 
 A climbing plant, cultivated in the East and West Indies. Its 
 roots are very large, flattened, sometimes palmated. It is boiled or 
 roasted like the potato, and is wholesome, palatable, and nutritious. 
 The flower is also used for puddings and bread. D. alata is equally 
 cultivated; its root is three feet long, and often weighs thirty pounds. 
 Of both kinds there are numerous varieties. 
 
 CLASS II.— PULSE, VEGETABLE TOPS, &c. 
 
 31. ARTICHOKE. Cynara scolymus. 
 
 A native of Italy and the south of France. The Globe artichoke is 
 preferred. The flower heads, after the bristles or choke is removed, 
 and while in an immature state, are boiled in water, with a little 
 salt, till tender, and thus eaten ; sometimes they are fried, and used in 
 ragouts ; and while very young, they are used as salads ; at other 
 times, tliey are pickled. This is not the Jerusalem artichoke, which 
 is a native of Brazil. It is a perennial, and is propagated by offset 
 suckers, separated in April, and three or four are planted in a hill ; 
 the hills in rows four feet asunder, and two feet distance in the row, 
 in a deep, rich soil. They require to be slightly protected by litter 
 in winter. 
 
 32. ASPARAGUS. Asparagus officinalis. 
 
 A perennial plant of the most hardy desoriptionx The young 
 sprouts are delicious food boiled. 
 
 1. Large Early Dutch. 3. Gravesend. 
 
 2. Battersea. 4. Large White Reading. 
 
 Sow the seeds an inch deep, in spring, and when the plants are 
 a year or two old, plant them in rows fifteen inches asunder, and a 
 foot apart in the row, in a soil made exceedingly rich, to the depth 
 of ten inches. The asparagus, in its native state, is a dwarfish plant, 
 with fibrous roots, which do not go deep ; but to be raised in its 
 greatest perfection, and of a large size, the ground must not only 
 be made rich at first, but kept so by being covered every autumn 
 with a coat of manure, which is to be forked in very early in 
 spring. 
 
 33. BEANS. Phaseolus. 
 
 An annual plant or vine ; a native of the warm latitudes. It 
 rises from two to ten feet, the stalk tliick and angular, the leaves 
 pinnate ; the flowers of fragrant odor ; the seeds large, ovate, flat 
 tened — enclosed in a long pod. 
 
CLASS II. PULSE, VEGETABLE TOPS. 365 
 
 I. ENGLISH DWARFS. 
 
 1. Broad Windsor. 5. Horse. 
 
 2 Early Mazagan. 6. Sword Long Pod. 
 
 3. Green Nonpareil. 7. Dwarf Bonavista. 
 
 4. Heligoland. 
 
 These are gathered and shelled when green. Sow them in rows 
 three feet asunder, and three inches in the row, and two inches deep, 
 in a dry soil, as early in April as the ground will answer, after the 
 hard frosts are over. No. 7 is said to be one of the most productive 
 and finest of Bush beans. 
 
 II. KIDNEY DWARFS, OR STRING BEANS. 
 
 8. CJiina Dwarf. 13. Early White Cranberry. 
 
 9. Mohawk. 14. Red Cranberry. 
 
 10. Marrow, or Thousand-to-One. 15. Larg-s White Kidney Dwarf. 
 11 Early Quaker. 16. Early Yellow Six- Weeks. 
 
 l^Q. Early Yellow Cranberry. 
 
 The China Dwarf is the earliest; the Mohawk is early and very 
 hardy ; the Marrow, or Thousand-to-One, is early, and long in bear- 
 ing, the pods remarkably tender, and the finest of all string beans. 
 Soil and distance the same as English Dwarfs ; sown from the first 
 to the last of May, 
 
 III. POLE OR RUNNING BEANS. 
 
 17. Large White Lima. 22. JVhite Dutch Case Knife. 
 
 18. Small White Lima, or Saba. 23. Red Cranberry. 
 
 19. Large Scarlet Runners. 24. White Cranberry. 
 
 20. Large White Dutch Runners. 25. Yellow Cranberry. 
 
 21 . London Horticultural. 26. Frolljic Lima. 
 
 No. 23 is a new kind, from South America ; from the extreme 
 tenderness of its pods, it is a superior string bean. Nos. 23 and 24 
 are valuable string and shell beans. No. 21 is a productive bearer 
 and excellent shell bean. Nos. 17 and 18 are unrivalled m their 
 flavor as shell beans onlv. No. 26 is said to be the best of all beans, 
 iind fully equals the Lima, but hardier. Plant as soon as the ground 
 will answer, in May or the last of April, in hills four feet asunder, 
 and ten beans in a hill. Flant the Lima beans 10th of May. 
 
 34. BORECOLE. Brassica oleracea, var. sabellica. 
 
 A species of kale, or cabbage, of the most hardy description. The 
 head open, the leaves wrinkled or curled. The crown, or centre, 
 when ameliorated by frost, is cut and boiled ; they are extremely 
 delicate, tender, and sweet. Sow the seeds in April and May, and 
 manage as cabbages. Before winter, transplant to trenches, and 
 cover^'with straw for winter use. The stalks planted in spring pro- 
 duce delicious sprouts, 
 
 36. BROCCOLI. Brassica oleracea, var. ; hotrytis, subvar. 
 
 1. Early Purple. 4. White Cape, or CauUflotcer. 
 
 2. Early JVhite. 5. Brimstone, or Portsmouth. 
 
 3. Large Purple Cape. 
 
 A biennial plant, much resembling the cauliflower; one of the 
 finest luxuries of the garden ; the heads are boiled and eaten with 
 31* 
 
366 APPENDIX. 
 
 butter, or the gravy of meat. The Portsmouth is very large j the 
 Large Purple Cape is very fine. Sow in April and May, in a very 
 rich soil, in rows two feet asunder, and two feet in the row, several 
 seeds together, and tread the ground very hard. Leave, finally, but 
 a single plant in a place. Hoe frequently, but shallow, and earth 
 once. They flower from August to late in autumn. 
 
 36. BRUSSELS SPROUTS. Bras^kaol€racea,\.;3abauda,suhv. 
 A delicate species of cabbage, which rises three or four feet in 
 
 height. Small heads, an inch or two in diameter, issue from the 
 base of the leaves ; these, after being duly ameliorated by frost, 
 form a delicate article when boiled. Protected during winter, they 
 furnish fine sprouts in spring. Sow in May, and cultivate as for 
 cabbages. 
 
 37. CABBAGE. Brassica. 
 
 1. Early York. 10. Pancalier Savoy. 
 
 2. Early May. \\. Large Bergen, oic Great American. 
 
 3. Early Low Dutch. 12. Largs Late Drumhead. 
 
 4. Early Battersea. 13. Large Scotch. 
 
 5. Early Sugar Loaf. 14. Large Green Glazed. 
 
 6. Chou de Milan. 15. Red Dutch. 
 
 7. Yellow Savoy. 16. Ttirnip- Rooted. 
 
 8. Large Cape Savoy. 17. Turnip-Rooted, or Arabian. 
 
 9. Green Globe Savoy. 18. Red Variegated Russian. 
 
 A biennial plank When boiled, it forius a wholesome and agree- 
 able food. In making sour krout, the heads of cabbage, after being 
 ©hopped fine, are strewed in layers in a barrel, and a handful of 
 salt, mixed with a few caraway seeds, are strewed between each 
 layer, till the barrel is filled. A h^avy weight is now placed on 
 the mass, and as soon as the fermentation, which soon commences^ 
 has subsided, the weight is removed and the barrel is headed. A 
 fine article for the sea stores of ships sailing on distant voyages — a 
 powerful antiscorbutic, and highly relished by all who beconie ac- 
 customed to it, when boiled with beef. 
 
 Savoy cabbages are deemed nearly equal to cauliflowers. No. 10 
 is said to be the best of all ; and cabbages set in spring produce fine 
 sprouts. The Red Dutch, after being salted forty-eight hours, forms 
 a good article when pickled in vinegar. The Large Dutch and 
 Drumhead are profitable to raise for the food of cattle ; 44 tons were 
 raised in 1821, by E. H. Derby, Esq., of Salem, on an acre. For early 
 cabbages, sow in March, in a hot-bed. For a late crop, sow in May, 
 stamping the grounjd hard. Set the small kinds two feet asunder 
 each way, the large kinds three feet apart every way, and hoe 
 often. In autumn, strip the outside leaves, and set the cabbages in 
 earth, in compact beds ; protect by a covering of straw or sea-weed. 
 No. 18, or Red Variegated Russian, is a beautiful ornamental variety. 
 
 38. CARDOON. Cijnara cardunculus. 
 
 1. Spanish Cardoon. 2. Cardoon of Tours. 
 
 A gigantic plant, rising from four to five feet, much esteemed 
 
 and cultivated in France. The thick ribs, or stalks of the leaves, 
 
 when full grown and blanched, are tender and of a delicate flavor. 
 
 Sow the seeds in April or May, in the bottom of trenches which 
 
CLASS II. PULSE; VEGETABLE TOPS. 367 
 
 are dug six inches in depth, and in rows four feet asunder, and 
 eighteen inches apart : leaving, finally, but a single plant in a place ; 
 the soil deep, light, and rich ; water in dry weather. When the 
 plant is nearly full grown, or in September, and in a dry day, tie 
 up the leaves lightly, bringing the ribs in contact, with strong mat- 
 ting. Cover the whole two thirds of its height, by winding closely 
 a twisted hay band, an inch and a half in diameter, from the bottom, 
 upwards; they will soon become blanched and tender. To secure 
 from hard frosts, earth up, in a dry day, against the bands, and oth- 
 erwise secure the plants in winter. Jt is used in stews, soups, and 
 salads. 
 
 39. CAULIFLOWER. Brassica oleracea hotrijtis. 
 
 A species of cabbage, of a most superior kind, the head or flowers 
 only being used. Sow in September, and preserve the young plants 
 during winter, for an early crop. For a late crop, sow in April. 
 Transplant into very rich, and ratlier moist loam, three feet asunder 
 every way. Tie up the tops gently, but close over the head, to 
 blanch them. Boiled in a linen cloth, and eaten with melted butter, 
 this vegetable is superior. 
 
 40. DANDELION. Leontodon taraxacum. 
 
 A well-known and extremely wholesome vegetable for early 
 greens and salads, of a slightly bitter, but agreeable taste. It is 
 reputed to possess valuable medicinal properties. Sow in April or 
 May, in a rich soil, or it may be propagated by division of roots, and 
 improved by blanching. 
 
 S. S. 41. EGG PLANT. Solanuvi melongena. 
 
 ]. Purple^ (useful.) 2. White, (ornamental.) 
 
 An annual plant, which rises .two feet or more in height ; the fruit, 
 which is produced in abundance, is very beautiful. In size and 
 form, it resembles an ostrich's egg. Sliced and properly fried with 
 ham, it is a delicious vegetable. Sow the seeds in a hot-bed in 
 March, and transplant to the distance of two feet asunder in the 
 open air, in May. A good portion of heat and of moisture are 
 necessary, otherwise the seeds do not readily germinate. 
 
 42. HIBISCUS. Hibiscus esculentus. (Gombo.) 
 
 A tender annual variety of Hibiscus, a native of the West Indies, 
 and now cultivated in the south of France. It rises four or five 
 feet, and produces capsules, which are used, while green, in soups, 
 or eaten with butter. 
 
 43. INDIAN CORN. Zea mays. 
 
 1. JVew Early Dwarf. 2. Siceet, or Sugar. 
 
 These are the two principal kinds used at table. The New Early 
 Dwarf is very early, and good for boiling. The Sweet is a kind 
 well known ; it shrivels in drying, and is superior to all others for 
 boiling. To preserve this kind for boiling in winter, it is first boiled 
 in the husk, at the time while the kernel is yet tender, and after 
 being husked, it is hung up by the husks in the sun, till, thoroughly 
 dry, it is shelled and laid by for use. When wanted, the corn is 
 steeped in water over night, and to this same water beans are after- 
 wards added, and the whole are boiled together. A delicious article ; 
 
368 APPENDIX. 
 
 it is called Succatash. Plant as soon as the ground becomes warm, 
 in April or May, in rows four feet asunder, and in hills two fee* 
 apart in the row; eight kernels in the hill 3 cover two inches deep 
 
 44. KALE. Brassica oleracea,ya.r.; sabellica, suh\dir. 
 Ccesarean Kale, or Coic Cabbage. Green Curled Scotch Kale 
 The Ca?sarean kale, in congenial soils and climates, is a gigantic 
 
 plant of the cabbage tribe ; a most profitable article for the food of 
 cows 
 
 45. PEAS. Plsum sativum. 
 
 1. Bishop's Early Dwarf. 1 foot. 
 
 2. RusselVs JVeic Early Dwarf Prolific. 1 foot 
 
 3. Dwarf Blue Imperial. 1^ feet. 
 
 4. Dicarf Blue Prussian. 2^ feet. 
 
 5. Dicarf Cimeter. 
 
 6. Knight's Dwarf Marrowfat. 2^ feet. 
 
 7. Knight's Tall Marrotofat. 6 feet. 
 
 8. Woodford's JVew Tall Prolific. 5 feet. 
 
 9. Dwarf Sugar (eatable pods.) 3 feet. ' 
 
 10. Tall Sugar, (eatable pods.) 4 feet. 
 
 11. Egg Pea. 
 
 12. Spa7iish Morotio. 13. Cedo JYulli. 
 
 Sow early peas as soon as the ground will admit, in March. A 
 quart of Early Dwarf peas will sow a row of 300 feet, rows three 
 feet asunder. Nos. 1 and 2 are reputed the finest of the early kinds. 
 Nos. 3 and 5 are very productive, and of delicious flavor. Nos. G 
 and 7 are most superior late kinds for flavor and productiveness. 
 No. 8 is of a fine green color, and bears well a long time. Nos. 9 and 
 10, or the Sugar or String peas, are fine, sweet, and productive 
 kinds, the pods and peas being of delicious flavor. The Egg pea 
 and Spanish Morotto are famous for their hardiness and productive- 
 ness. The tall species of peas are sustained by brush-wood set in 
 the rows. Some sow them in small circles ; as they rise, they sup- 
 port each other. No, 13 is new, and remarkably early. 
 
 46. PUMPKINS. Cucurbita pcpo. 
 
 1. Connecticut. 2. Mammoth. 3. Harrison Pumpkin. 
 
 Plant the seeds in April or May, in very rich ground ; two plants 
 to a square rod are sufficient. Pumpkins are valuable food for the 
 table, either baked or stewed ; and valuable for fodder for fattening 
 cattle or swine. Great crops are raised in cornfields with Indian 
 corn, by dropping a seed in every eighth hill. The seeds produce 
 a valuable oil on expression. The Mammoth pumpkin has weighed 
 226 pounds. The Harrison pumpkin is another new variety, and 
 probably one of the most productive known. In 1840, and of this 
 variety, E. H. Derby, Esq., of South Fields, in Salem, raised a crop, 
 which produced at the rate of over 50,000 pounds to the acre. 
 
 Pumpkin Sugar. According to an article contained in Lou- 
 don's Gardener's Magazine, a method of making sugar from 
 pumpkins has been discovered by M. L. Hoffman, in Hungary, 
 and the right secured to him by patent. In conjunction with 
 M. Devay, he had established a small manufactory at Zamdor, 
 where 4000 pounds of sugar had been made, some of which had 
 
CLASS II. PULSE, VEGETABLE TOPS. 369 
 
 been refined. From between 2G00 and 2700 pounds of pumpkins, 
 100 pounds of sugar are obtained, and an equal quantity of 
 sirup. In making tlie sugar, tlie pumpkins are first cut in pieces, 
 and tlie seeds being separated, the pumpkins, together with their 
 rinds, are then grated fine, in the same manner as beet root, and 
 the juice, being extracted by pressure, is purified and evaporated 
 by the same process as that employed for the beet sugar. 100 
 pounds of pumpkins will yield as much sugar as 100 pounds of beet 
 root; yet it is stated, that more than thrice the quantity of pump- 
 kins can be obtained on a hectare of land than of the beet root; and 
 that the juice is far preferable to that of the beet root, because the 
 latter more quickly ferments and spoils, while the juice of the 
 pumpkin retains its virtues during 24 hours. 
 
 The seeds yield, on expression, an excellent oil ; and from five 
 pounds of seeds, one pound of oil may be obtained. 
 
 In places remote from the seaboard, the making of sugar from the 
 pumpkin will probably obtain a preference over that of the beet 
 root ; so easily is the pumpkin raised. 
 
 47. SECHIUM. Mag. ofHort. Sechium edulij, or Siegos edulis. 
 A new vegetable from South America ; in size and form resem- 
 bling a very large bell pear; the skin smooth, of a pale green color; 
 the flesh solid. For the table it is prepared in a manner similar to 
 the squash, and is stated to be of a more delicate flavor. It has but 
 one single flat seed, which is larger than a Lima bean. A new 
 vegetable, imported by Mr. Buist, of Philadelphia, and altogether 
 unlike any thing before known or cultivated here. 
 
 48. SEA KALE. Cramhe maritima. 
 
 A hardy perennial plant; a delicious and superior vegetable, as 
 yet but too little known. It is said to grow wild on various parts 
 of the sea-shore of Britain, where it is eagerly sought after in early 
 spring. The young, tender, and unexpanded leaves and stalks, in 
 a blanched state, are extracted from the pebbles and sand in which 
 they are found buried, and cut off several inches beneath the sur- 
 face, at the crown of the root. It will yet grow well in the interi- 
 or, in any good, deep, dry soil, for the root goes deep. The plants 
 should be placed in rows four feet asunder, and a foot or eighteen 
 inches in the row. In March, cover it with sand or earth, in boxes 
 or pots, to blanch it; this renders it more beautiful to the eye, 
 more tender, and delicate. Or it may be forced, by coveii:>o- the 
 pots or boxes with hot manure. Boil it thoroughlif in water, or 
 milk and water is better; serve it up with melted butter, like the 
 cauliflower. Sow the seeds as soon as ripe, and they readily vege- 
 tate, but if kept till spring, they require to be cracked. Plantations 
 are readily formed of pieces of roots two inches long, placed up 
 right beneath the soil. 
 
 49. SPINACH, or SPINAGE. Spinacia oleracea. 
 
 1. Round-Leaved, or Summer. 3. Keio Winter. 
 
 2. Prickly- Leaved., or Fall. 4. J^eio Zealand. 
 
 A most superior vegetable for greens ; an annual plant. The seeds 
 of No. 1 may be sown in a ricli soil, from April to July. No. 2 
 may be sov/n in August or September for early spring. The New 
 
370 
 
 APPENDIX. 
 
 Winter is a kind, not common, from France ; the leaves fourteen 
 inches long, eight inches broad, very thick and succulent. The 
 New Zealand {Tetragonia expansa) is a fine spreading plant, yield- 
 ing a supply of leaves during the whole summer. Sow this last 
 early, in a hot-bed, or warm situation, in April or May, and trans- 
 plant, giving them three feet space. 
 
 50. SQUASH. Giraumon. 
 
 A superior vegetable for boiling, baking, or stewing ; a native of 
 the warm latitudes. 
 
 1. Early Orange. 6. Long Yellow Crook JVeck. 
 
 2. Early Long Warted. 7. Commodore Porter''s Valparaiso. 
 
 3. Early Scallop. 8. Autumnal Marrow. 
 
 4. Acorn. 9. Scarlet Summer. 
 
 5. Canada Crook JVeck. 
 
 The Early Orange is a new summer variety, very early, and of 
 superior quality. The Canada Crook Neck is, without doubt, far 
 superior to any and all others, for the late or main crop. It is fi?ui- 
 grained mealy, and of a sweet, excellent flavor. By being kept in 
 a dry a ad suitable temperature, they may be preserved till the fol- 
 lowing summer. Sow in April or May, as soon as the frosts are 
 over, and the earth becomes warm; the early or summer varie- 
 ties in hills six feet asunder ; the winter varieties in hills eight feet 
 asunder, and four plants may remain in a hill. 
 
 Autumnal Marrow Squash. Cucurbita succado. 
 
 Introduced to notice by John M. Ives, Esq., of Salem. A fine 
 new variety, of an ovate form, pointed ; the skin extremely thin, of 
 a cream color ; the flesh orange ; the grain delicate, flavor excel- 
 lent; seeds large, pure white. Average weight, eight pounds. It 
 keeps well in winter. 
 
 The Scarlet Summer Squash is a new and beautiful flat va- 
 riety, from France, of the acorn species, of a fine scarlet color. 
 
 61. SWISS CHARD. (5ee Beets, No. 2, PciVcc^.) 
 
 The finest kind of beet for greens is the Swiss Chard. The stalks 
 of this are of large size, white, tender, and excellent; they boil like 
 asparagus. It is sometimes called " Sir John Sinclair's beet." 
 
 CLASS III. — SALADS, PICKLES, SAVORY 
 HERBS, PRESERVES, &c. 
 
 62. BASIL. Ocijmum basilicum. 
 
 An annual plant fi-om the East Indies, sometimes used in salads 
 in France, but principally and extensively used in that country in 
 high-seasoned dishes and soups. The leaves are aromatic, and have 
 the strong flavor of cloves. Sow early, in a hot-bed or warm expo 
 
CLASS III. SALADS, PICKLES, HERBS, ETC. 371 
 
 Bition; transplant into rows a foot asunder, and a few inches apart 
 in the row. 
 
 CARAWAY. (See VEc^tABLE Roots, No. 6.) 
 
 63. CELERY. Apium graveolens dulce. 
 
 1. Large JVhite Solid. 4. Italian. 
 
 2. Rose- Colored Solid. 5. JVeic Silver Giant. 
 
 3. Large White Hollow. 6. Celeriac, or Turnip- Rooted. 
 The stalks of the leaves, when blanched, are used as salads, from 
 
 autumn to spring; they are also boiled, to flavor soups, and some- 
 times to be used at dinner. Celeriac is cultivated for its root alone ; 
 it is excellent sliced in soups, for its peculiar flavor; or, boiled till 
 tender, it is eaten with oil and vinegar ; or it is stewed, to flavor rich 
 sauces. This last kind is sown in April, in a hot-bed or warm ex- 
 position, and transplanted to fifteen inches asunder every way, in 
 moist, rich ground, but the plants are never earthed up. The 
 former kinds are sown in April or May, in fine, rich earth, and 
 shaded or covered with a board till the seeds vegetate. Transplant 
 to trenches a foot wide, a foot deep, the plants a foot asunder; 
 preserve every leaf, but destroy offsets. Earth up in dry weather, 
 to blanch the leaf-stalks. 
 
 54. CHERVIL. Ciosma cercfolium. 
 
 1. Common. 2. Curled- Leaved. 
 
 An annual plant ; the leaves have a warm and aromatic flavor, 
 and are esteemed for salads; also in high-seasoned dishes and 
 soups. Sow in rows a foot asunder, every three weeks, from April 
 to September- 
 
 55. CHIVES, or CIVES. Mijim sclmnoprasum. 
 
 A beautiful perennial; a species of small onion. The tops are 
 
 used in early spring for salads, and the tops and roots as early 
 
 onions. It is cultivated by divisions of the roots, set six inches 
 asunder. 
 
 68. CORIANDER. Coriandrum sativum. 
 
 A hardy annual plant; the leaves are fragrant, the seeds aromat- 
 ic, of a pleasant, spicy flavor. They are used as spices and in con- 
 fectionary. Sown in April. 
 
 67. CRESS. Lepidium sativum. 
 
 1. Peppergrass, or Curled Cress. 3. Water Cress. 
 
 2. Broad- Leaved Garden Cress. 
 
 A hardy annual plant, of a spicy taste ; used as a garnish, and in 
 salads. It may be highly improved by cultivation. Sow as for 
 lettuce, and at intervals from April to September. 
 
 68. CUCUMBER. Cucumis sativa. 
 
 1. Early Frame. 5. Long Green Turkey. 
 
 2. Early Short Prickly. 6. Long JVhite Turkey. 
 
 3. Early Green Cluster. 7. Long Green Priekly. 
 
 4. Long White Spined. 8. Girkin, or West India. 
 
 A tender vine, an annual plant. The fruit is used raw in its 
 green state, sliced in vinegar. When young, they are extensively 
 
379 APPENDIX. 
 
 used in pickling. Sow as soon as the ground becomes warm in 
 spring ; cover a half an inch deep ; plant in hills six feet asunder 
 every way, a dozen seeds in a hill, but leave finally but threes 
 The ground must be rich, and manured well in the hill. For very 
 early use, sow in small pots, in a hot-bed; turn them into the open 
 ground in May, protecting from the sun and late frosts. For 
 pickling, plant Vrom 10th of June to 10th of July, after a crop of 
 early peas, or a crop of hay. No. 3 is a short and productive kind 
 for open ground. The Green and White Turkey are fine, either in 
 tlie open ground or for early forcing. 
 
 69. ENDIVE, or SUCCORY. Cichorium cndivia. 
 
 1. IVhttc Curled. 3. Broad-Leaved Batarian. 
 
 2. Large Green Curled. 
 
 A hardy annual from the East Indies; esteemed for salads. Sow 
 as for lettuce, at intervals from April to July, in a very rich soil. 
 When fully grown, tie over the outer leaves to blanch the heads 
 for use. Boiled during three hours, like dandelions, and eaten plen- 
 tifully, endive has been found an effectual remedy for the jaundice, 
 as recently discovered by the physicians of France. 
 
 60. FENNEL. Anethum fainiculum. 
 
 This variety is perennial, a native of Italy. It is propagated by 
 seeds sown in April, or by divisions of roots. In a boiled state it is 
 served up with fish. 
 
 61. FLORIDA COFFEE. Mr. Dupont. 
 
 Such is the name described in the Florida Herald of an annual 
 plont growing wild in Cuba, and now growing wild in some parts 
 of Mississippi and about St. Augustine. The grains, which are 
 pioduced filly or sixty in a pod, are of the size of wheat, of an 
 olive color; their flavor superior to the green coffee of Cuba, be- 
 coming by age, in three months, equal to the best of coffee. A plant 
 of the easiest culture in any poor soil. An acre will produce from 
 1500 to 2000 pounds. This valuable plant is a native, and grows 
 abundantly in Attakapas, in Louisiana. Can this be Okra.-* 
 
 62. GARLIC. Allium sativuvi. 
 
 A hardy perennial, a species of onion; a native of the south of 
 France. It is propagated by a subdivision of the bulbs. These are 
 set in rows a foot asunder, and five inches in the row. Early in au- 
 tumn take up the roots and dry them. 
 
 63. HORSERADISH. Coehlearia armor acia. 
 
 A hardy perennial plant. The long and branching roots have a 
 very strong and pungent taste ; and scraped in vinegar, they are 
 highly esteemed as salads in winter and spring. It is raised from 
 the crowns, each with an inch or two of root. These are planted 
 in a very rich, deep, and humid soil ; in rows a foot asunder, the 
 plants nine inches apart in the row. Or it may be raised from 
 small pieces of the roots, placed upright and buried an inch beneath 
 the surface. With sugar, the I'oots form a useful preserve. 
 
 64. ITALIAN CORN SALAD. Valcrianclla eriocarpa. 
 
 A new variety, superior to the common kind, and earlier. An 
 annual plant, vfhich is used through winter and early in spring as 
 
CLASS III. SALADS, PICKLES, HERBS, ETC. 373 
 
 a salad ; it is also valuable early in spring, when boiled as greens 
 Sow in August or September, cover lightly, and thin the plants to 
 three inches. 
 
 65. LETTUCE. Lactuca saliva. 
 
 1. Earlrj Curled Silesia. 7. Brown Dutch. 
 
 2. Tennis Ball. 8. Magnum Bonum Cos. 
 
 3. Royal Caye. 9. Ice Cos. 
 
 4. Large DrxLvt Head. 10. White Cos, ox LeaJ. 
 
 5. Savoy Cabbage, ox Green Head. 11. Or ecu Cos. 
 C. Large Imperial. 
 
 A hardy annual plant, one of the finest of salads known. The 
 milky juice of the plant produces drowsiness, like opium. No. 1 is 
 fine and early. No. 2 is fine and early, with small heads; both 
 these and the Royal Cape are the kinds best known and most highly 
 esteemed in the Boston market. The Cabbage or Head lettuce 
 grows spreading, v/ith round heads. The Cos lettuce grows up- 
 right and oblong, and is sweetest. Sow in February and March, in 
 hot-beds, for early use, and transplant in April; and at intervals of 
 three weeks, from April to September, in rows a foot asunder; the 
 large-headed kinds may remain a foot apart in the row. 
 
 66. MARJORAM. Origanum. 
 
 1. Sweet Marjoram. 2. Pot Marjoram. 
 
 The Sweet marjoram is biennial, a tender plant, a native of Por- 
 tugal; highly esteemed for its savory taste, in highly-seasoned 
 cookery. Sown in April in a hot-bed, or in a warm situation, and 
 transplanted. The Pot marjoram is a hardy perennial, a native of 
 Sicily; its uses are the same as the preceding. It propagates by 
 division of roots in spring. 
 
 67. MARTYNEA. Martynea. 
 
 An annual plant, with conspicuous, showy flowers. The gieen 
 pods are fine for pickling. Sow in May ; the plants may remain 
 two feet asunder. 
 
 68. MARIGOLD. Calendula officinalis. 
 
 The common marigold is a beautiful, annual, hardy plant, some- 
 times used in soups. Sow from April to May. The tops may be 
 preserved by drying. 
 
 69. MUSTARD. Slnapis alba. 
 
 An annual ; the young plants of White mustard are fine for sal- 
 ads. The seed of the Black mustard, (S. arvensis,) ground, is a 
 strong and most pungent seasoning for meat, A tea-cup of water 
 and powdered mustard is an instantaneous and powerful emetic to 
 dislodge poison from the stomach. Sow in April. A hardy plant, 
 of the easiest culture, and of the tallest kind. 
 
 70. NASTURTIUM, or INDIAN CRESS. Tropa^olum majus. 
 An annual plant, a native of Peru. Its flowers, of a beautiful 
 
 orange color, serve as a garnish for dishes ; the leaves are excellent 
 rii salads, and the green pods make a pickle esteemed by many au- 
 32 
 
374 
 
 APPENDIX. 
 
 perior to capers. Sow the seeds in April or May, an inch deep, on 
 the borders of fences or palings, as they are low climbers ; or sticks 
 of brush may serve as their support. 
 
 71. OKRA. Hibiscus esculenius. 
 
 An ornamental plant, extensively cultivated in the tropical coun- 
 tries of America; an ingredient in soups. The seeds, when ripe and 
 roasted, form, by infusion, a drink difficult to distinguish from coffee. 
 Sow early in May, cover an inch deep. Cultivate like peas. 
 
 72. PARSLEY. Jlpium 'pctroselinum. 
 
 1. Curled, or Double. 3. Hamburg, or Large-Rooted. 
 
 2. Dwarf Curled. 
 
 A hardy biennial plant, a native of Sardinia. A well-known and 
 agreeable savory herb in stew», soups, and the gravy of roasted 
 meat. Sow in rows a foot asunder, from April to July. Soak the 
 seeds in a icu.rvi place for twelve hours, to make them vegetate j 
 water till the plants appear, as often as the ground becomes dry. 
 
 73. PEPPER. Capsicum annuum. 
 
 1. Long, or Caijenne. 3. Cherry, ox West. India. 
 
 2. Squash. 4. Sweet Spanish. 
 
 A tender annual plant, rising two feet or more in height; the 
 fruit round or oblong. The whole fruit and seeds, all but the Sweet 
 Spanish, have a most pungent and fiery taste. No. 1, when dried 
 and ground, forms the Cayenne pepper of commerce. No. 2 grows 
 large, has a thick shell or pulp, and when fully grown and still 
 green, it is the best of all for pickling. No. 3 is a very small variety, 
 from the West Indies. It is used for pepper sauce, a seasoning for 
 meat. A quart bottle of peppers will last a family for years, keep- 
 ing it filled with fresh supplies of vinegar. No. 4 has a delicate 
 taste, and is used as a salad. Sow in March in a hot-bed, in April 
 or May in the open air; transplant at the end of spring into a rich 
 soil, the plants two feet asunder every way. 
 
 74. RADISH. Raphanus sativus. 
 
 1. Early Frame. 6. Scarlet Turnip-Rooted. 
 
 2. Early Short-Top Scarlet. 7. Violet- Color edTurnip- Rooted. 
 
 3. Early Long Salmon. 8. White Turnip- Rooted. 
 
 4. Purple Short- Top. 9. Black Fall, or Spanish. 
 
 5. Long White Summer, or JYaplcs. 
 
 An annual plant ; the root is long, of a pleasant and pungent 
 flavor; it is used in salads. Sow every fortnight, from April to 
 September, in a sandy, v^^ell-manured, and finely-pulverized soil. 
 Nos. 6, 7, and 8 are best for early sowing. 
 
 75. RAMPION. Campanula rapunculus. 
 
 A hardy biennial plant, a native of Europe. It rises to the height 
 of two feet, with handsome blue flowers. The root is long, white, 
 and in the shape of a spindle ; like the radish, it is eaten raw, having a 
 nut-like, pleasant flavor. In winter, the root and leaves are cut into 
 salads. Sow the seeds in May, a quarter of an inch deep, in a 
 
CLASS III. SALADS, PICKLES, HERBS, ETC. 375 
 
 warm situation, and water occasionally. Finally, thin the plants to 
 four inches asunder. 
 
 76. RAPE. Brassica napus. 
 
 A hardy biennial plant, valuable for greens early and late in 
 spring. It is used, mixed with mustard and cress or peppergrass, 
 as salad. The seeds produce a fine oil. Sow from April to June. 
 
 77. RHUBARB. Rheum undulatum. 
 
 A hardy perennial plant, a native of Asia. The leaves are very 
 broad, and two feet long. Their petioles or stalks are large, and 
 these only are used. They are agreeably acid and vinous, very 
 wholesome, and much admired, whether stewed alone with sugar, 
 for tarts and puddings or pies, or combined with other fruits. Its 
 use with us is fast increasing, and although its introduction to the 
 London market did not take place, it is said, till 1815, yet now, we 
 are told, a thousand cartloads are there annually sold. 
 
 Rhubarb Wine. The leaf-stalks of green-colored rhubarb, being 
 cut in pieces as for tarts, and bruised with a mallet, to extract the 
 juice, will make a delicious wine, quite equal to green gooseberry 
 wine, and very closely resembling Champagne. Of the red rhu- 
 barb a fine red wine is made. 
 
 Rhubarb Jam and Jelly. A superior jam, or jelly, is thus made 
 from the tender leaf-stalks of rhubarb, equal or superior to that from 
 currants, and of excellent flavor. To one pound of the stalks cut as 
 for tarts ; add one pound of loaf or brown sugar ; boil till the ingredi- 
 ents acquire a proper consistence. Unground ginger and lemon peel 
 added to the jelly have been found a decided improvement. Buck's 
 Early Scarlet rhubarb has a preference in point of color, which is 
 beautiful red ; it is also of fine flavor, though not, perhaps, superior, in 
 this respect, to other varieties. Rhubarb will answer for jelly three 
 months before the currant is ripe. An excellent preserve is also 
 made of rhubarb. For this purpose the stalks are cut into inch 
 pieces, and preserved in the usual way, with sugar. 
 
 VARIETIES. 
 
 1. Buck's New Early Scarlet Rhubarb. A new and beau- 
 tiful variety, and very early. The stalks and the juice are of a 
 beautiful red color, and quite as high-colored as the juice of red 
 currants, and of excellent flavor. Fit for use, in our climate, in 
 April. 
 
 2. Tobolsk. A new and very superior variety ; the earliest of 
 all the early, not excepting, perhaps, Buck's Early Scarlet. The 
 stalks are of a beautiful pink color, and of excellent flavor. Origin- 
 ated in England by Mr. Youle, and fit for use here in April. 
 
 3. Dulley's Goliah. A new variety, which grows to a very 
 large size. 
 
 4. Dulley's Admiral. A variety of a still more recent date, and 
 lemarkably large. 
 
 5. Elfort Rhubarb. (Var. Undulata.) 
 
 6. Giant Rhubarb. A new and large species. 
 
376 APPENDIX. 
 
 7. Wilmot's Early Red. Early and fine, with red stalks. 
 
 8. Myatt's Victoria. A magnificent production, with leaves 
 and stalks of enormous size, exceeding, in this respect, all otlier va- 
 rieties. New, and of excellent quality. 
 
 9. Australian Rhubarb. (Rheum Australe.) Loud. Mag. — 
 A new variety and valuable acquisition ; later in its vegetation than 
 any other kind : it also continues to grow vigorously, and to furnish 
 a supply of leaves long after all other varieties are gone, or till hard 
 frosts. By protection and a frame, it lasts till January. The flavor 
 of Rheum Australe resembles apples ; and, though thought by some 
 to be more medicinal in its effects than other sorts, yet those who 
 have used it for years, have never found it prove injurious. 
 
 Cultivation. Sow the seeds in September, an inch deep, in a 
 rich, dry, deep, sandy loam, and they vegetate with certainty. In 
 spring, their vegetation is less sure. Water frequently, but very 
 moderately, and shade from the scorching sun till their roots are 
 strong. But the particular and finest named varieties are only 
 raised by dividing the roots. Plant the roots in a rich, very deep 
 soil, in rows four feet asunder, and three feet distance in the row. 
 Young seedling plants only need to be protected the first winter by 
 soil. Rhubarb may be forced very early, by being covered with boxes 
 or barrels, surrounded by horse manure at the top and sides. The 
 rhubarb is highly deserving of cultivation by every family. 
 
 78. SAGE. Salvia officinalis. 
 
 A perennial savory plant, extensively used as a seasoning for 
 various meats. It is cultivated by division of the roots, or from the 
 seeds sown in April or May. Before the plant blossoms, the tops 
 are clipped and dried for use. 
 
 79. SAVORY. Satureja. 
 
 The Summer Savory is an annual plant, from Italy. Its leaves 
 have a warm and aromatic taste, and are used in seasoning meats, 
 &c. Sow in April or May, and shade the ground till the plants 
 have taken root. Winter Savory is a perennial, and is raised from 
 seeds, or from slips of roots. 
 
 80. SESAMUM ORIENTALS, or BENNE. 
 
 An annual herbaceous plant, rising to the height of two feet ; the 
 stalk four-cornered; the leaves oval, oblong, opposite ; the flowers 
 in spikes, like the foxglove; the seed very small, like mustard; 
 they are used, like rice, for food. Cultivated throughout Asia and 
 Africa, and the West Indies, also in the Carolinas, for food, but 
 more especially for the oil which is obtained from the seeds on ex- 
 pression. Nine pounds of seed, it is stated, yield two quarts of oil, 
 perfectly sweet, and never becoming rancid. This oil is pleasant, 
 and equal to olive oil for food. It is also used, mixed in the beau 
 tiful varnish of China and Japan. A plant of the easiest culture. 
 
 81. THYME. Thymus vulgaris. 
 
 A low-growing, savory plant. The tops, either green or dried, are 
 Doiled in soups, and used as a seasoning for various meats and sauces 
 
ORNAMENTAL TREES, ETC. 377 
 
 Sow the seeds in April, cover a quarter of an inch. There are two 
 kinds, the Common and the Lemon thyme. 
 
 82 TOMATO. Solanum lycopersicum. 
 
 An annual; a trailing plant, a native of South America, and now 
 most extensively used in Italy, where it is called Pomi d'Amore^ or 
 Love-Apple. The fruit, which is produced in great abundance, is 
 nine or ten inches in circumference, round, flattened; it resembles 
 tlie capsicum, or peoper. It is used in soups, and stewed it forms a 
 fine sauce, of a pleasant acid flavor. The fruit, when ripe and red, 
 is cut in halves, and squeezed sufficient to extract the water and 
 seeds, and, being put in a pan, with a pepper, or capsicum, and a 
 small portion of beef gravy or butter, it is stewed over a slow fire 
 for an hour; is afterwards rubbed through a sieve into a clean stew- 
 pan and simmered a few minutes, salt and pepper having been add- 
 ed. A superior and wholesome vegetable. The tomato is reputed 
 to be possessed of highly -valuable medicinal virtues, and forms a 
 most wholesome article of food. With sugar they form a very 
 valuable preserve. It may be sown in April, in a hot-bed ; or in 
 May, in a warm situation, and transplanted as soon as the season 
 will admit. A middling soil produces more fruit and less vines 
 than a very rich soil. Extensively used wherever known. 
 
 ORNAMENTAL FOREST TREES AND SHRUBS, 
 CLIMBING PLANTS AND HONEYSUCKLES. 
 
 I will here briefly enumerate or describe a few of the most orna- 
 mental hardy trees, shrubs, 6lc. — those sorts, particularly, which 
 may be easily obtained, and at moderate prices ; a just proportion 
 of which are at this day considered indispensable appendages in 
 every handsome garden. 
 
 The finest eff*ect is produced where an extensive range of trees 
 is formed in continuous clusters of each particular species; thus 
 masses of pine may be succeeded, but not too abruptly, by clusters 
 of larches, and these being succeeded by elms, lindens, or other 
 trees. Outside every tree is allowed space, that thus they may 
 preserve their lower limbs and fine forms entire. 
 
 In the disposition of trees and shrubs for avenues and the borders 
 of walks, it is recommended to set them on either, or on both sides, 
 in four ranks or ranges, according to their heights. 
 
 The first range, or that nearest to the avenue or walk, to consist 
 of roses and shrubs of the lowest growth. 
 
 The second range to consist of shrubs, &c., which never attain 
 to a greater height than from six to ten feet. 
 
 The third range, to consist of those trees which never attain to 
 a very great height. 
 
 The fourth range, or outer rank, to consist of those trees only 
 which attain to the greatest eleyation. 
 32* 
 
378 APPENDIX. 
 
 But, in forming avenues, whether gently meandering, or in direct 
 lines, to be perfectly beautiful, to be consistent with nature, and.tlie 
 most consummate modern art, allow uncommon and proportionate 
 width and space ; width also for spacious borders. Set the trees, not 
 in direct or continuous lines, but in irregular clumps; each clump 
 being either all varieties of the same family, or of the same kind, as 
 nature sows the ground. Clusters of other distinct families, or spe- 
 cies of trees or shrubs, to succeed each other alternately, allowing to 
 each individual tree sufficient space, and leaving distance, or more 
 or less spacious openings between each clump, where the prospect 
 requires. Yet, wherever it is desired to exclude or bound the pros- 
 pect, set each clump or family contiguous, so as even to overlap. 
 For those continuous clumps, tlie following order of arrangement has 
 been suggested by Mr, Loudon, as appropriate : 1. Oaks, inter- 
 mixed with a few larches; 2. Chestnuts, and a few pines; 3. Syca- 
 mores; 4. Lindens; 5. Elms; 6. Oaks; 7. Larches; 8. Spruce 
 firs ; 9. Pines ; 10. Beeches. Other and beautiful trees or shrubs 
 may also here find conspicuous space, as clumps of Purple beech, of 
 Scotch laburnum, &c. &.c. &c. 
 
 Those marked thus * are evergreens. 
 
 " " " t will admit of frequent repetition. 
 
 " " " t+ being very handsome, will admit of very 
 
 frequent repetition. 
 " " " S. S. require protection in winter, in north- 
 
 ern climates. 
 
 CLASS I. — TREES OF THE TALLEST GROWTH, 
 
 FOR THE FOURTH OR OUTF.R RANGE. 
 
 L IIAbele, or Silver Leaf. Populus alba. 
 
 A tree of rapid growth, rising to a great height; the leaves are 
 cordate, pointed, of a very dark green above, perfectly white and 
 woolly or downy beneath. The petioles are slender, and, like the 
 aspen, are set in motion by every breath of wind ; and the lively 
 contrast of the upper and under surface gives the tree a striking 
 appearance. It is raised from suckers. 
 
 2. tIAiLANTHus, or Tree of Heaven. Ailanthus glandulosa. 
 A tree from Japan or China, which there rises to an enormous 
 
 height; with a slender and very straight trunk; the leaves are 
 pinnate, and from three to four feet in length ; the leaflets very 
 numerous and beautiful. An elegant tree of extremely rapid 
 growth. It answers well in the latitude of Boston. It is sometimes 
 called Tallou, or Tillou. It is raised from seeds and from suckers. 
 
 3. (1.) Ash. Fraxinus excelsior. 
 
 A fine, stately tree, which rises to a height of sixty feet, with 
 pinnate leaves. The timber is very strong and compact. Raised 
 from seeds. 
 
 (2.) Mamna Ash. F. rotundifolia. This tre« is from Calabria; it 
 
ORNAMENTAL TREES, ETC. 379 
 
 grows tall and stately, with pinnate leaves. Manna is procured 
 from this variety. That which naturally exudes is called tear 
 manna ; but that which is obtained by incision is called canulated 
 or flaky manna. 
 
 4. |Beech. Fagus sylvestris. 
 
 The F. ferruginea, or American Beech, is a tree of a tall and 
 majestic form ; the leaves oval, acuminate, serrate, shining ; the 
 fruit small, triangular ; the kernel sweet ; it affords an oil. The 
 timber is fine. It is raised from seeds. 
 
 5. JBuTTON Wood. Platanus occidentalis. 
 
 A tree which sometimes attains an enormous size. Its growth is 
 very upright; its leaves very large, alternate, of a beautiful shining 
 green, and deeply lobed } the flowers are a globular ball, an inch in 
 diameter. The bark is smooth, separating m scales. A noble tree. 
 It is raised from seeds. 
 
 6. S. S. JCamphor. Laurus camphora. 
 
 A native of Japan; a tree rising one hundred and fifty feet in 
 height, which M. Michaux is persuaded will do well in Georgia. 
 It may succeed in Florida. The leaves are oval, pointed ; the 
 flowers of a white color; the fruit deep purple. The wood of the 
 tree, and especially the root chopped small, yields camphor by 
 distillation in water. 
 
 7. JJCatalpas. Bignonia catalpa. 
 
 A native of America •, a large tree, with a round head ; the leaves 
 are very large and cordate, of a bright green; the flowers are in 
 very large clusters, of a white color, touched with purple ; they 
 appear in July, and are very showy and beautiful. Long cylin- 
 dncul pods, a foot or more in length, enclose the seeds. The bark 
 is tonic, stimulant, and powerfully antiseptic. It is raised from 
 seeds. The timber is very durable. 
 
 8. Virginia Cherry. See page 223. 
 
 9. (1.) ttHoRSE Chestnut. Mscvlus hippocastanum. 
 
 A noble and extremely hardy tree, evidently from Northern Asia. 
 It rises from fifty to sixty feet, in elegant and compact proportion. 
 The leaves are large, palmated, in five leaflets on a common petiole, 
 of a dark green, and the tree forms an impervious shade; the 
 blossoms appear in May or June ; they are in large clusters, of a 
 white color mottled with red, and of a superb appearance. The 
 fruit is large, enclosed in a prickly hull. They are devoured by 
 cattle. They produce a fine starch. It is raised from seeds. 
 
 (3.) ttVARiEGATED-LEAVED HoRSE Chestnut. ^. fol. varieg. 
 A new variety, of a very remarkable and striking appearance, which 
 originated in the nursery grounds of the author, and was there first 
 discovered in 1841. Some of the leaves are wholly of a pure white 
 color; others of a pure white on one half to the central division; 
 others striped with pure white and green. 
 
 10. JCtpress. 
 
 We enumerate two varieties, 1st, Deciduous Cypress, (Cupressus 
 dtsticia,) a native of the Southern States, where it grows to an enor- 
 mous siaa, very erect and stately, and bears the climate in the lati- 
 
380 APPENDIX. 
 
 tude of Boston. The foliage is light green, and very delicate, 
 2d, *\White Cedar, {Cupressus thyoides.) a tree which rises, with a 
 very straight trunk, from seventy to eiglity feet; the leaves are flu.t- 
 tened and branching ; a beautiful evergreen tree. 
 
 11. |Elm. TJlmus. Scotch Elm, fVych Elm. TJlmus montana. 
 The leaves are large, oval, acuminate, pointed, serrated. The 
 
 tree grows erect, and sometimes attains an enormous size. The bark 
 assumes a black cast. The timber is very valuable. 1. .American 
 FJm. (U. Americana.) The growth of this variety is very irregular; 
 it attains a large size and height, and the branches droop like the 
 willow. It rises sometimes to a hundred feet. 2. Red Elm.. Slip' 
 pery Elm. {Ulmus rubra.) Another handsome variety. The bark 
 of the red elm is medicinal; it is highly nutritious, and is capable 
 of sustaining human life. 3. Cork Bark Elm. {U. suberosa.) All 
 these varieties are fine for avenues and lawns. 4. Ulmus effusa. A 
 remarkable tree, distinguished from all others, both in winter and 
 summer. A new variety. 
 
 12. JJLiME, or Linden. Tilia. 
 
 The European Linden rises in an elegant and pyramidal form. 
 The American, or bass wood, has a round head ; the leaves are large, 
 alternate, round, obtusely pointed, cordate, serrated ; the blossoms, 
 though not showy, have a sweet and highly-fragrant odor. Both 
 varieties are of rapid growth, and form fine shades for streets and 
 lawns. The wood is light, soft, and not liable to split. The Tilia 
 of Holland is another beautiful European variety, with red wood. 
 Raised from seeds and layers. 
 
 13. *JHemlock. Pinus Canadensis. Weeping Spruce. 
 
 An elegant tree, and neglected for no other reason than because 
 it is so common. The foliage is very delicate. The tree rises from 
 seventy to eighty feet. The bark is used in tanning leather. Raised 
 from seeds. 
 
 14. JfLARCH. Pinus larix, Larix Europea. 
 
 Sometimes called Scotch Lurch. This is a noble tree, of a pyramidal 
 form, and larger and more valuable than the American variety. Its 
 branches are disposed in stages, and grow in a horizontal direction ; 
 it is of extremely rapid growth, will flourish in almost any soil, and 
 resists the severest cold ; a beautiful tree while in leaf; its timber 
 is valuable, and of great durability. As the tree advances, the 
 branches droop, growing somewhat pendent; it then becomes a splen- 
 did tree, and incomparably more beautiful than the American va- 
 riety. This tree is said to be cultivated in England, for timber, to a 
 far greater extent than all other trees beside, and is thought to be 
 the most valuable of all timber trees grown in Britain, from its rapid 
 growth, and great strength and durability. It serves for a great 
 variety of uses, and answers many of the purposes of oak. 
 
 15. ^American Larch, or Hacmatac. Pinus microcarpa. 
 This tree is of rapid growth ; it attains to the height of eighty or 
 
 one hundred feet. The tree is beautiful while in blossom and in 
 leaf, and has a sweet odor. The timber is heavy, very strong, and 
 exceeding durable 
 
ORNAMENTAL TREES, ETC. 381 
 
 16. JLocusT. RoUna psevd-cKOcia. 
 
 A tall, beautiful tree, of very rapid growth, with pinnate leaves ; 
 Ihe flowers are produced in racemes; they are white, and have a 
 sweet, fragrant odor. This tree, so valuable for its tunber, is liable 
 to the destructive attacks of a worm. In some of the calcareous 
 soils of New Jersey, and where the locust is never annoyed by the 
 borer, no tree is found to be so profitable to raise for timber as this. 
 In that climate, the tree grows very tall and exceedingly rapid. And 
 many hundred trees will grow on an acre, and the timber command? 
 a very high price. A tree of the easiest culture, either from seeds ci 
 division of roots. 
 
 17. JHoNEY Locust, or Three-Thorned Acacia. Glediischia 
 
 triacanthos. 
 A tree of rapid growth, which attains a stately size. The foliage 
 is beautiful ; the leaves are pinnate ; they close at night ; the seed 
 pods are a foot or more in length. The tree is armed with triple or 
 branching thorns, sometimes a foot long, of formidable appearance. 
 A hedge, properly trained, would soon be impassable to man or 
 beast. The stems should be allowed to rise six feet in height, wheii 
 they must be checked in their advancement to force out lateral 
 shoots. 
 
 18. JJMagnolia, Blue Flowering. M. acumincda. 
 
 This tree is very hardy. It rises erect and in beautiful form to a 
 great height in a congenial climate. The leaves are handsome ; the 
 flowers are of a blue color. 
 
 19. JScARLET Maple. Acer i-uhrum. 
 
 A large tree, of a very handsome form ; the leaves are cordate, 
 lobed, dentate, downy beneath. The blossoms appear early in 
 April; they are of a rich crimson hue. The leaves in autumn 
 change to beautiful deep crimson. 
 
 20. JSuGAR Maple. Acer saccharinum. 
 
 A beautiful tree, of medium height ; the leaves are large, three 
 or five-lobed ; from its sap sugar is produced , a tree of utility. 
 
 21. *|tWHiTE Pine. Pinus strobus, or Weyrmuih Pine. 
 
 A beautiful evergreen tree, which has been termed the Palm tree 
 of the north. It rises, with a straight trunk, to an enormous height. 
 Mention is made, in Cox's Travels, of a tree at the mouth of the Co- 
 lumbia River forty-six feet in circumference, one hundred and fifty 
 feet to the lowest branches, and three hundred feet high, there 
 called by the traders Roi des Pins. The leaves are very delicate 
 and beautiful ; the timber extremely valuable. 
 
 22. *PiNus Lambertiana. 
 
 A splendid genus of the Pine, discovered by Douglas in the north 
 of California. One specimen seen measured two hundred and fifteen 
 feet in height, and fifty-seven in circumference. The cones measure 
 sixteen inches in length. 
 
 Pinus Douglasi, Pinus grandis, and Pinus monteola, are de- 
 scribed as immense and beautiful trees, found growing on the North- 
 west coast of America. 
 
 23. Elastic Pine. 
 
 A new and remarkable variety of pine, found growing in the 
 valley of the Columbia River ; the leaves resemble those of the Pitch 
 
382 APPENDIX. 
 
 pine, but are not so large and long. The bark and the trunk of the 
 tree resemble the larch. The trees grow tall and straight, and are 
 without limbs, except near the top. The wood is firm and elastic, 
 and so strong that it is exceedingly difficult to break a limb of an 
 inch in diameter. The tree, it is stated, is admirably calculated for 
 masts and spars, from its great elasticity and strength. 
 
 24. *f^:SiLVER Fir. Fir Balsam, Balm of Gilead. Pinus balsamea. 
 A native of the northern parts of America. An evergreen tree, 
 
 of a tall and elegant appearance ; the leaves are of dark green above 
 and of a silvery hue beneath ; a tree much admired for the beauty 
 of its form and foliage. 
 
 25. *JSpruce. Pinus. 
 
 The Black Spruce (P. nigra) and the Red Spruce (P. rubra) are 
 ornamental varieties, and deserving a place in every large garden. 
 The branches of most of those varieties incline to grow horizontally. 
 
 26. ^JJNoRWAY Spruce Fir. Pinus abies. 
 
 The branches, as the trees advance, grow pendent or drooping, 
 and are of a dark green color, and most strikingly picturesque. The 
 most beautiful and splendid tree of all the evergreen or fir tribe for 
 northern climes, and nearly equalling in beauty the cedar of Lebanon. 
 
 27. JISycamore. Acer pseudo platanus. 
 
 The tree grows tall and of elegant form ; the leaves are very 
 large, broad, of a dark green hue. A tree of ornament. 2d, Striped- 
 Leaved Sycamore. {Ji.fol. var.) A variety with beautiful striped 
 leaves. 
 
 28. JJTuLip Tree. lAriodendron tulipifera. 
 
 A very beautiful, majestic tree, which rises, with a straight trunk, 
 to the height of eighty or a hundred feet. The leaves are large, of 
 a singular form, of a bright green. The flowers appear in June, and 
 much resemble the tulip; of a greenish yellow, touched with red. 
 
 29. JIWeeping Wii^low. Salix Babylonica. Parasol, 
 
 A well-known tree, rising to the height of forty or fifty feet; its 
 branches drooping; one of the most elegant of all shade trees. Its 
 outline, when standing insulated, is pleasing and very striking. 2d, 
 Golden Willow. (S. vitcllina.) A variety of a gold color, which at- 
 tains a stately size. 
 
 30. JNapoleon Willow. 
 
 A variety raised from the tree which grows over the former tomb 
 of Napoleon, at St. Helena. It is at least equally as hardy, but the 
 tree droops less than the Weeping willow. 
 
 CLASS II. — TREES OF SECONDARY HEIGHT, 
 
 FOR THE THIRD RANGE. 
 
 31. |AcACiA, Purple Flowering. Robinia viscosa, 
 
 A tree which never grows tall ; the young wood is glutinous, and 
 the flowers are of a purple color, and in large racemes. 
 
 32. tLARGE Double Flowering Almond. See page 211, 
 
ORNAMENTAL TREES, ETC. 383 
 
 So. AlnUS CoRDir'OLIA. 
 
 A new and very beautiful species of alder. A highly-ornamental 
 variety, with large heart-shaped leaves. 
 
 34. ^Chinese Double Flowering Apple. See page 83. 
 
 35. IRed Siberian Crab. See page 83. 
 
 36. IYellow Siberian Crab. See page 83. 
 
 37. JCurled-Leaved Ash. Fraxinus atrovirens. 
 
 A very curious and striking variety, a most singular tree. The 
 growth is very upright; the young wood very thick and stout; 
 the leaves curled, of the darkest green shade. 
 
 38. Golden Ash. Fraxinus aurea. 
 
 The bark of this singular variety is of a gold color. 
 
 39. Chinese Ash. Fraxinus sinensis. 
 
 An ornamental and singular variety ; the leaves are small and very 
 narrow, of a dark green shade. The young wood is reddish black. 
 
 40* JWeeping Ash. Fraxinus pendula. 
 
 A variety, with pendent branches, and very ornamental. 
 
 41. tJPuRPLE Beech. Fagus purpurea. 
 
 A tree remarkable for its leaves, which are of a dark crimson or 
 purple hue. which appear to most advantage in June or July. In 
 autumn they fade to purplish green. It is eminently beautiful. 
 
 42. JIMouNTAiN Ash. Soi'hus aucuparia, or Roaii Tree. 
 
 A tree rising, in an elegant and pyramidal form, to the height of 
 thirty feet. The tree itself is an ornament, and its flowers, which 
 are in large clusters. In autumn the tree is covered with large 
 clusters of red berries, and its appearance at this time is very striking 
 and beautiful. A new variety, of France, has yellow berries. 
 
 43. S. S. :j:tCABBAGE Tree. Cham<Erops palmetto. 
 
 A superb tree, growing on the shores of the ocean, from Cape 
 Hatteras to the Gulf of Mexico. It rises, with a straight trunk, to 
 the height of forty or fifty feet, but never branches. Its regular 
 summit is crowned with tufts of palmated leaves of a shining green, 
 their footstalks twenty inches long ; the undeveloped leaf is folded 
 like a fan, and opens five feet in diameter. The fruit is a small 
 berry, and in clusters. The wood is spongy, and has therefore been 
 used in the construction of forts. It resists the sea-worm. 
 
 44. S. S. *^^Carica Papaya. 
 
 A beautiful evergreen, which Mr. Bartram pronounces the most 
 graceful and elegant production known. It grows only in the 
 southern parts of the Union. It rises fifteen or twenty feet, but 
 never or but seldom branches. Its trunk is straight, smooth, of a 
 bright ash color, and polished like leaf-silver. Its top is spherical, 
 ani formed of very large lobe-sinuate leaves, supported on very long 
 footstalks. The fruit, like figs, comes out singly, and in the axils of 
 the leaves, and in continual succession. The tree is in continual 
 flower. 
 
 45. *Red Cedar. Juniperus Virginiaca. 
 
 Or Black Cypress. A dark evergreen tree, of conical form. The 
 
384 APPENDIX. 
 
 wood is extremely durable, and has a fine odor. Hedges formed of 
 this material, by clipping, become remarkably compact. 
 
 46. ^Double Flowering Cherry. See page 240. 
 
 47. JJChionanthus, or White Fringe Tree, Mountaiw 
 Snow Drop Tree. Chionanthus Virginiaca. 
 
 A low-growing tree, with numerous branches ; the leaves are large, 
 oblong, entire, nearly opposite ; the flowers are in long bunches, of 
 pure white, resembling flakes of snow, or cut in narrow segments, 
 like fringe ; the berries are black ; they contain an oblong, hard seed. 
 An elegant tree. 
 
 48. S. S. If Franklinia. Gordonia pubescens* 
 
 A tree growing from six feet to thirty feet in a congenial climate. 
 Universally admired for its large and beautiful white flowers, with 
 a yellow centre, and of extraordinary fragrance. 
 
 49. Hercules's Club. Angelica Tree. Aralia spinosa. 
 
 A tree of low growth, of a singular aspect; the limbs are covered 
 with stiff thorns ; the flowers are in large bunches, and last a long 
 time. 
 
 50. Judas Tree. Cercis siliquastrunu 
 
 A low tree, which produces its flowers very early, before the ap- 
 pearance of the leaf; it is at that time an ornamental variety 
 
 51. Kentucky Coffee Tree, or Bonduc. Gymnodadus Can- 
 
 adensis^ 
 A singular tree in its appearance ; the young wood is remarkably 
 stout and thick ; the berries are said to be used as coffee. 
 
 52. JILaburnum. Cytissiis laburnum, or Golden Chain. 
 
 An elegant, small tree ; there are two varieties, the common, and 
 the Alpine, or Scotch ; the latter is the most beautiful, a native of 
 the Alpine Mountains ; the leaves are pinnate ; the blossoms are 
 produced profusely, in long, pendent clusters, or racemes, near afoot 
 in length, of a bright yellow color, and splendid ; one of the most 
 beautiful of all trees when in bloom, and the greatest ornaments of 
 the garden. In France there is a new white blossom vtiriety. 
 
 63. IIMagnolia. 
 
 Of this splendid tree there are many varieties ; all are beautiful. 
 
 1. Chinese Purple Flowering, (Magnolia obovata,) with flowers 
 of a fine violet purple outside, and white within. 
 
 2. ttThe Chandelier Magnolia, or Yulan. (Magnolia conspicua.) 
 Another Chinese variety, with large, elegant white flowers; these 
 grow in clusters resembling a chandelier. 
 
 3. XXThe Magnolia cordata, or Yellotc Twice Flowering. The 
 flowers of this variety are yellow. A very beautiful and hardy tree. 
 
 4. ttMagnolia glauca; for description, see third section. 
 
 5. XXSplendid Magnolia macrophylla, large-leaved. The leaves 
 of this variety are over two feet in length ; the blossoms very large, 
 and of a yellowish white, very beautiful, with a fine odor. 
 
 6. ttMagnolia purpurea. Highly spoken of by Mr. Loudon. 
 
 7. ttMagnolia tripetala. (Umbrella Tree.) A tree which rises to a 
 very moderate height, with very large leaves, and very large single 
 flowers, five inches in diameter, of a white color, and fragrant odor 
 
ORNAMENTAL^ TREES, ETC» 385 
 
 S. S. ""UGreat Floioering Magnolia. M. grandiflora. A tall, 
 superb evergreen tree, rising in a congenial climate to the height of 
 sixty or eighty feet; the leaves are oblong, of a shining greenT The 
 jflovvers are very large, of a fine^ fragrant odor. It does not bear a 
 northern climate, 
 
 54 t Ash-Leaved Maple. 
 
 A new and beautiful tree of the first class. The leaves in five 
 leaflets, serrate, greenish yellow ; the young wood is green. 
 
 55. t^MouNTAiN Snow Drop. Chionanthiis montana. 
 
 The tree rises from ten to twelve feet in height ; the leaves are 
 oblong, broad, laurel-shaped, of a blackish green; the flowers are 
 in clusters, very singular and white, like flakes ot snow. Last of 
 May and June. 
 
 56. :|:Chinese Paper Mulberry. Brousonetia papyri/era. 
 
 A large tree, with a round head ; the leaves are large, rough ; some 
 are cordate, some entire, some five-lobed. The fertile and barren 
 blossoms are produced on different trees. The tree is of rapid 
 growth, and ornamental. 
 
 57. JIChinese Mulberry, Mwus midticaulis. See Appendix. 
 A beautiful tree, of rapid and upright growth ; leaves very large and 
 
 cordate ; the upper surface is curled or convex, of a deep shining green. 
 
 58. IJOsAGE Orange. Madura aurantiaca. Bow-Wood. 
 
 A native of the Arkansas and Missouri, where it rises, in beauti- 
 ful proportion, to the height of sixty feet, and has been pronounced 
 one of the most beautiful of our native trees. The leaves are oval 
 and lanceolate, of a bright shining green ; they resemble those of 
 the orange, and the branches, like those of the orange, are covered 
 with long thorns. The fruit is nearly as large as an ostrich's egg, 
 of a golden color, and ihe trees, when laden with fruit, appear splen- 
 did, but the fruit is not eatable. The wood, according to Mr. Sevier, 
 Member of Congress for Arkansas, is perhaps the most durable in 
 the world, and for ship-building esteemed preferable to live oak ; it 
 is valuable for furniture, as it rectwes the finest polish, and yields 
 a fine yellow dye. It is remarkably lough, strong, and elastic, and 
 preferred by the Indians to all other wood for bows. It deserves 
 trial for liedges. I know of no wood so beautiful for this purpose. 
 Perfectly hardy on the hills near Boston, but not in every valley. 
 
 59. *JPmus Cembro. Bon Jard. 
 
 A medium-sized tree, of a beautiful form, with a straight trunk; 
 the leaves are very long, like those of the Finns str ohus Tihey grow 
 in fives; the cones are roundish, the size of an egg; they contain 
 large seeds, which are eatable and good. The wood of this tree ex- 
 udes a powerful and pleasant odor. At the Chateau of Tarasp, in 
 Switzerland, every apartment is wainscoted with the wood of the 
 Pinus cembro, and various articles of the furniture are formed of 
 this wood, and, although the wainscoting is now some centuries 
 old, it still exudes, with undiminished strength, an odorous perfume. 
 Bull. Univ. {Loud. Mag.) 
 
 60. (1.) Peach. XDouhle Flowering Peach. 
 Highly ornamental when in bloom. Seepage 198. 
 (2.) Amygdalus Macrocarpce. • (3.) Amygdalus orientalis 
 
386 APPENDIX* 
 
 61. lis. S. Pride of India. Melia azedarack. 
 
 A tree from India or China, of very rapid growth, much used in 
 the southern cities for ornamenting streets. The leaves are pinnate, 
 of a deep shining green, and beautiful ; the flowers are in large, ob- 
 long clusters, of a bluish white or lilac, and of a fragrant odor. 
 
 62. IJShepardia, or Buffalo Berry Tree. See page 317. 
 
 63. |*SwEDisH Juniper. Juniperus Suedca. 
 
 A hardy and beautiful evergreen tree, which does not rise to a 
 very great height. Its appearance is very singular when trained in 
 a narrow, pyramidal form, by tying in the branches. 
 
 64. :t:TuPELO Tree. JVyssa villosa, or Gum Tree. 
 
 A beautiful tree, growing tall and handsome ; the leaves resem- 
 ble a regular star. It is sometimes found in woods as far north as 
 Boston. 
 
 6o. Black Willow. Salix nigra. 
 
 A low tree ; the young wood of this variety is of a shining deep 
 violet or black, and covered with a pale blue bloom. 
 
 6(5. |RiNG Willow. Salix annularis. 
 
 A very curious and singular tree ; the leaves are curled in the 
 form of a ring or hoop. Also called Hoop JVilloic. 
 
 67. J:t:VENETiAN Sumac. Bhv^ cotinus. Smoke Tree. Purple 
 
 Fringe Tree. Aaron^s Beard. Jupiter^s Beard. 
 An elegant shrub or tree, rising from six to twenty feet, with a 
 round head ; the leaves are round, and have the odor of citron. The 
 flowers are very striking, and have a beautiful appearance ; they 
 appear in June, are in large tufts, of a purple color. In September 
 and October they change, and appear like masses of wool. One of 
 the most beautiful shrubs; its appearance is very conspicuous and 
 superb. 
 
 68. S. S. ftWiLD Orange. Cerasus Caroliniana. 
 
 A beautiful evergreen tree, of rapid growth, found growing on 
 the coasts of the Carolinas, Georgia, and Florida, rising to the 
 iieight of from thirty to forty feet. The leaves are three inches 
 long, oval, acuminate, smooth and shining above, and the tree 
 affb°ds an impenetrable shade. The flowers are small and numer- 
 ous ; the fruit nearly black } the pulp, which is not eatable, encloses 
 a soft stone. 
 
 CLASS III. — TREES OF LOW GROWTH, OR SHRUBS, 
 
 VAKIETIES WHICH SELDOM ATTAIN TO A GREATER HEIGHT THAN FROM SIX 
 TO TEN FEET, 
 
 FOR THE SECOND RANGE. 
 
 69. JRose Acacia. Rohina hispida. 
 
 A low-growing shrub, which produces a succession of large clus- 
 ters of pale blue or purple flowers. 
 
ORNAMENTAL TREES, ETC. 387 
 
 70 tJALTHEA. Hibiscus Synacus. Jl. pleno. Alihea frutex. 
 
 A native of Asia, but bears tlie winters of Boston perfectly well. 
 One of the most ornamental of all shrubs, rising to the height of from 
 six to twenty feet. The leaves are three-lobed. The chief varieties 
 of the Double Altbea are the Double Blue, Double Purple. Double 
 Red, Double White Striped, or Pheasant Eyed, and Double White, &c. 
 &c. This last does not flower well in tbe latitude of Boston. The 
 Altheas commence flowering not long after the hardy roses are gone 
 and continue blooming till late in autumn. They are very beauti- 
 ful, and indispensable in every good garden. 
 
 71. tfAzALEA. 
 
 This variety of honeysuckle is much admired. The pink and the 
 white are the most common, and are natives of our woods ; they 
 are extremely fragrant and beautiful when in bloom. The varie- 
 ties known in cultivation may exceed a hundred. 
 
 72. Calycanthds. CJioridus. Allspice, or Sweet-scented Shrub. 
 A hardy shrub, rising six or eight feet in height; the flowers are 
 
 of a brown purple or dark red, of an agreeable odor, like spices. 
 The leaves and the wood are very fragrant. 
 
 73. :j:Chinese Calycanthus. 
 
 A variety with white flowers ; there is another Chinese variety 
 with yellow flowers. 
 
 74. JWeefing Cherry. See page 223, 
 
 75. JColutea. 
 
 Of this shrub there are the Colutea arbor cscens, with clusters of 
 yellow flowers during summer — and seed in a thin, inflated, mem- 
 braneous case ; also the C. Pococki, with dark yellow flowers. Both 
 are ornamental. 
 
 76. Missouri or Jefferson Currant. Ribes Missouriensis, 
 A shrub rising to the height of six feet, with clusters of bright 
 
 yellow flowers, of a fragrant odor in spring. 
 
 77. Indian Currant. Symphoria glomerata. 
 
 A low shrub ; the leaves are very small, oval; the fruit, for which 
 alone it is remarkable, is profusely clustered on the branches, and of 
 a red color, but not eatable. 
 
 78. IProfuse Flowering Currant. Ribes multijlorum. 
 Has long bunches of flowers, and is but little known. 
 
 79. |Snowy Flowering Currant. Ribes nivemn. 
 
 Flowers white, pendent, and abundant, and ornamental. The 
 fruit is black. A fine, hardy, ornamental shrub, brought by 
 Douglass from the N. W. Coast. See Currant. 
 
 80. DiRCA Palustris. 
 
 Leather Wood, so called from the uncommon flexibility of the tree 
 and its branches. It rises from four to six feet, in form of a tree ; 
 the flowers are yellowish white ; the leaves are oval. 
 
 81. Bloody Dogwood. Cornus sanguinea. Red-twigged Dog- 
 
 loood. 
 The flowers are produced in clusters, but neither these nor the 
 
388 APPENDIX. 
 
 leaves are very striking. In winter the wood assumes a beautiful 
 crimson color, and in tliat season is much admired. 
 
 82. White Flowering Dogwood. Cornus alba. 
 
 A shrub not very uncommon in our woods, producing a profusiou 
 of blossoms of a dull white, resembling the single rose. 
 
 83. ^English Fly Honeysuckle. Lonicera xylosteum. 
 
 A small tree or shrub, rising to the height of seven or ten feet; 
 the leaves are dark green above, downy beneath ; the flowers 
 small, of a straw color, but not very conspicuous ; the berries are 
 bright red; the shrub is considered ornamental; the flowers ap- 
 pear in June and July. 
 
 84. itJRED Tartarean Honeysuckle. Lonicera tartarica. 
 An elegant shrub, rising from four to ten feet in height. The 
 
 flowers are small, of a pale red color, very beautiful and fragrant, 
 and appear early in April. This shrub is much admired. 
 
 85. :t;tCAUCASiAN or White Tartarean Honeysuckle. 
 
 A variety of the last named; a most elegant shrub, with blossoms 
 of a pure and beautiful white, 
 
 8Q. J|DwARF Flowering Horse Chestnut. Msculus ma- 
 a-ostasia. 
 A native of America; it rises to the height of five or six feet, pro- 
 ducing large spikes of beautiful white flowers, of a fine odor and ele- 
 gant appearance. 
 
 87. S. S. JHalesia. Snow Drop Tree, or Silver Bell. 
 
 There are two varieties of this tree, the //. d/ptera, and H. tetrap- 
 tera ; the former the two-winged, the latter the four- winged — the 
 blossoms are pendent, and of a pure white, bell-formed and beautiful. 
 
 88. ^Hawthorn. Cratcegiis oxyacanthus. 
 
 A tree of medium size, of many highly ornamental varieties ; 
 some of which are distinguished for the elegance of their flowers, and 
 some for the beaut}' of their fruit. 
 
 1. Double White Hawthorn. Covered in early spring with 
 a beautiful sheet of white bloom. 
 
 2. New Scarlet Hawthorn. Covered in spring with splendid 
 and profuse scarlet bloom. 
 
 3. New Double Pink Hawthorn. Covered with a beautiful 
 pink-colored bloom. Other varieties are distinguished for the beauty 
 of their fruit in autumn — particularly, 
 
 4. Oriental Hawthorn. Cratcegus Orienlalis. var. Sanguinea. 
 Produces large Port wine colored fruit. 
 
 5. Large Yellow-Fruited Hawthorn. C. tanacftifoHa. Has 
 remarkably large and striking leaves, and large yellow fruit ; oth- 
 er beautiful varieties are the Leeana, &c. &c. The Hawthorn is 
 much employed for hedges ; particularly the English Hawthorn, and 
 the Washington Thorn ; the Cochspur or Newcastle Thorn^ or Cms 
 Gain. This last is the best. See article Hedges. 
 
 89. JIndigo feHRUB. Jimorplia fruticosa. 
 
 This produces spikes of blue flowers in great abundance, of hand- 
 some appearance ; they appear in June. 
 
 90. IJLiLAc. Synnga vulgaris. 
 
 A beautiful shrub, rising from six to eight feet in height; it flow 
 
ORNAMENTAL TREES, ETC. 389 
 
 ers in large clusters in April and May, of a fragrant odor. Of the 
 lilac there are several fine varieties, all of the most hardy charac 
 ter. 1. Purple Lilac; flowers large and splendid, but too common. 
 2. White Lilac, with pure wliite blossoms. 3. New White Lilac^ more 
 beautiful. 4. Syringa Charles X., new and beautiful. 5. Syringa 
 Suuge. 6. Syringa Varin. 7. Syringa Josikcea, a new and beauti- 
 ful species of lilac ; flowers fine blue. 
 
 91. J|Persian Lilac. .S. Persica. 
 
 This shrub rises six or seven feet in height. The leaves are 
 pointed, and of less size than the common lilac. The flowers are 
 smaller and more delicate. There are several varieties. 1st, Purple 
 Persian L. ; 2d, White Persian L. ; 3d, Cut-leaved, or Chinese L., with 
 curious leaves. 
 
 92. IJMagnolia Glauca. Glaucous Magnolia. 
 
 A tree or shrub, with oblong glaucous leaves, and beautiful 
 white flowers of a fragrant odor. The plant is very hardy, and 
 flourishes best in a mixture of bog earth and common soil. 
 
 93. *f ^Mountain Laurel. Broad-Leaved Kalmia. Kaimia la- 
 
 tifolia. 
 A superb evergreen shrub, very hardy; a native of the Northern 
 States of America. It rises five or six feet; the leaves are oblong 
 and shining ; the flowers are in large convex clusters, of a rose or 
 carnation hue, and appear in June or July, and are beautiful. 
 
 94. Mountain Rose, or Raspberry. Ruhus odoratus. 
 
 A low shrub, remarkable for its large green leaves, and a succes- 
 sion of blue flowers like small single roses. There is a variety with 
 large white flowers. 
 
 95. S. S. *^Palmetto Royal, or Bayonet Bush. 
 
 A very singular production. It rises several feet, with a stiff", 
 ligneous stem ; the summit is crowned with leaves in a cluster, of 
 a dark green color, with crenated edges ; they are very stiff", dagger 
 or sword-shaped, and sharp-pointed ; and they form hedges impene- 
 trable to man or beast, at Savannah and St. Augustine ; the flowers 
 are white, tulip-formed; they crown the summit in a pyramid ; the 
 fruit like a cucumber in size and form; the skin smooth and shining, 
 of a deep purple color; the pulp soft, juicy, agreeable, aromatic, and 
 somew'hat bitter. 
 
 96. S. S. }|PoMEGRANATE. See former page. 
 
 97. :i:PRiivr, or Privet. Ligu^trum vulgare. 
 
 A sub-evergreen, rising eight or ten feet; the leaves are lance- 
 olate, of a very dark green, like the myrtle; the flowers are w^hite; 
 the berries black, in large clusters. This plant forms a beautiful 
 hedge. 2d. ^Variegated Leaved Privet. (L. variegatum.) The 
 leaves of this variety late in autumn are blotched with a bright gold 
 color. 3d. t Chinese Privet. (L. sinensis.) A variety with leaves 
 of the same dark green as the preceding, but of much larger size. 
 
 98. JJJapan Quince. Cydonia Japonica, or Pyrus Japonka. 
 
 Japan Pear. See page 17.5. 
 
 99. :fCHiNESE Quince. See page 176. 
 
 33* 
 
390 APPENDIX. 
 
 100. *J|Rhododendron Maximum. Rose Bay. Great Bhod- 
 odendron. 
 
 An evergreen shrub, a native of America. It rises from six to 
 sixteen feet in height, with numerous branches } the leaves are 
 large, oblong, and thick ; of a dark shining green, and beautiful. 
 In July the flowers appear in large convex clusters, at the end of 
 the shoots, of a reddish hue ; they are extremely beautiful, and last 
 a long time. A moist soil is the most suitable. A very hardy va- 
 riety. 
 
 101. *JJRhododendron Pontic um, or Pontic Rose Bay. 
 
 A beautiful variety, of foreign origin. The leaves are large, shining, 
 and beautiful ; the flowers appear in midsummer, on the ends of 
 the shoots, in large clusters, and are of a violet or purple color. A 
 very beautiful shrub. A moist, sandy soil suits it best. This variety 
 is not so hardy as the former species. 
 
 102. JJSnow Ball, or Guelder Rose. Viburnum opulus. 
 
 An elegant shrub, blooming very early and profusely in spring, 
 in large, round, white clusters, like balls of snow. 
 
 103. Japan Sophora. Sophora Japonica. 
 
 A tree, rising, with a straight trunk, to a great height, in congenial 
 climates. The branches are pendent ; the flowers in clusters, of a 
 dull white. It was for a long time known that this tree produced 
 the Japan Imperial yellow dye ; but the bark, leaves, and wood 
 failed of producing it ; but it is lately discovered to be produced 
 from its fruit, 
 
 104. Spirjea. 
 
 Of the Spirosas, there are several varieties; they are all orna- 
 mental. We enumerate, 
 
 1. IGuELDER Rose Spiraea, Spirmi opidifoUa^ or Kine Bark. A 
 shrub rising six or eight" feet, with large round clusters of white 
 flowers in spring. 
 
 2. tiSiBERiAN SpirjEA. S. IcEvlgata. A shrub rising five or six 
 feet high, producing large, beautiful spikes of white flowers in spring. 
 
 3. Red Flowering. S. iomentosa. Produces handsome red 
 spikes of flowers, and is neglected only because it is so common. 
 
 4. tNEPAL. S. bdla. Produces elegant red flowers. 
 
 105. ^Strawberry Tree. Euonymus. 
 
 Of this tree or shrub there are several varieties. In autumn the 
 trees are covered with a profusion of red berries, and are then 
 deemed very ornamental. 
 
 106. :}:]:Syringa. Fhiladelphus coronaris. 
 
 A very ornamental shrub, producing a profusion of white flowers 
 very earlj in spring, of a sweet fragrance. 
 
 1. IICarolina Large Flowering Syringa. Fhiladelphus grandi- 
 florus, or Garland Syringa. Very hardy. The flowers are in gar- 
 lands, and continue a long time. 
 
 2. U Variegated Leaved Syringa. Fhiladelphus variegata. A 
 beautiful and much admired variety, with leaves variegated with 
 green and white. 
 
CrRNAMENTAL TREES, ETC. 391 
 
 CLASS IV. — SHRUBS OF LOW GROWTH. 
 
 VARIETIES WHICH SELDOM RISE BUT FROM TWO TO FIVE FEET^ 
 FOR THE FIRST, OR INNER RANGE. 
 
 107. tIDwARF Double Flowering Almond. Amygdalus nana. 
 A superb shrub, flowering early in spring, in profuse clusters of 
 
 very double blossoms, like small roses, of a rose or pink color; one 
 of the most ornamental shrubs of its season. See page 211. 
 
 108. Yellow Diervilla. Biervilla lutea, or Acadian Honey- 
 suckle. 
 
 A low-growing, hardy, ornamental ghruK The wood is perfumed 
 when broken ; the flowers are small, of a yellow color, and slightly 
 fragrant. 
 
 109. Candleberry Myrtje. Bayberry. Myrica cerifera la- 
 tifolia. 
 
 A low, hardy shrub, rising' from three to five feet in height; a na- 
 tive of the Middle and Northern Atlantic States. The leaves are 
 broad, shining green; when rubbed, they emit a fragrant odor. 
 They remain on the tree till late in winter. The berries, profusely 
 clustered on the limbs, are round, of the size of peppercorns ; each 
 berry contains a small stone, and is covered outside with a waxen 
 substance which resembles a thick azure bloom. The wax is ex- 
 tracted by boiling. The berries, being placed in a boiler, are covered, 
 until the water rises six inches above their surface, and these being 
 continually stirred while boiling, the wax is separated, and this, 
 rising to the surface like oil, is skimmed off continually. As oft as 
 the berries become exhausted, and will yield no more wax, they are 
 withdrawn, and replaced by fresh quantities, the process of boiling 
 continuing unceasingly, till the stock o[ berries is exhausted. This 
 oil, being strained through a coarse cloth, and cooled, is solidified, 
 and being placed on lined cloths, the superfluous water soon dries ; 
 it is then°of a dull green color, and semi-transparent. 
 
 Candles made of myrtle v*?ax burn v/ith a peculiarly clear, white 
 flame, producing a beautiful light with but little smoke; and yield, 
 while burning, a balsamic fragrance, and delicious perfume. The 
 roots abound In the Gallic acid, and, when pulverized, they form a 
 snuft' of extraordinary medicinal power. 
 
 The Candleberry myrtle will grow and flourish with little care ; a 
 light, sandy, and somewhat moist soil seems most congenial to its 
 growth. 
 
 The Myrica Cerifera Angustifolia is another variety, with smaller 
 seeds, a native of Louisiana, and there growing from ten to twelve 
 feet high. Those trees produce seven pounds of seeds each, which 
 yield about one fourth of their weight in wax. This wax is precisely 
 similar in quality to the wax of the northern shrub. The balsamic 
 fragrance yielded by the burning tapers formed of the new wax, is 
 considered by the Louisianians as powerfully restorative to the sick. 
 In that country, and at the suitable season, men go down to the sea- 
 side, or wherever the trees abound, where they encamp with their 
 whole families, and build a hut of palm leaves, and commence the pro- 
 nd of boiling, and continue while the berries last 
 
 tess of gathering and of boiling, 
 
392 APPENDIX. 
 
 With the view of rendering the produce of this plant a lucrative 
 article of commerce, the French government have encouraged its 
 growth ; and plantations of this shrub have been begun at Ram- 
 bouillet and at Orleans. 
 
 110. S. S. |:j:Camellia Japonica, or Japan Rose. 
 
 A beautiful evergreen tree, producing flowers like roses, of vari^ 
 ous shades, extraordinary beauty and fragrance. It requires ef- 
 fectual protection in the Northern and Middle States. It flowers 
 in winter. 
 
 111. JtCoRCHORtTs Japonicus. Kerria Japonica. Japan Globe 
 Flower. 
 
 An elegant shrub from Japan, rising, with many flexible stalks, to 
 the height of five or six feet. The flowers, which are produced in 
 succession from spring to autumn, are very double, and of a globu- 
 lar form, and bright yellow color. This plant is strikingly beautiful. 
 It bears the winters well in the latitude of Boston, with a very 
 slight covering of straw or leaves, but gexverally without any pro- 
 tection whatever. 
 
 112. JCOTTONEASTER. 
 
 A native of Sweden, a cold country. In June it presents a sheet 
 of bloom, of snowy whiteness, and is of surpassing beauty ; in winter 
 it is mantled with berries of fine scarlet. Varieties : 1 . C. acuminata , 
 2. C. rmimularia ; 3. C. frigida ; and 4. C. affinis. The two last 
 are of remarkably rapid growth. 
 
 113. J:j:Daphne Mezereon. 
 
 A low shrub, rising from two to three feet in height, with small, 
 lanceolate leaves. In March the whole plant is decorated with 
 flowers of a violet or red hue, and beautiful appearance. An el- 
 fgant shrub. 
 
 ttWHiTE Flowering Mezereon is beautiful, but taller than the 
 red. 
 
 114. IJTree Lupin. Lupinus arborescens. 
 
 A singularly handsome, new shrub ; the flowers are large, and 
 produced in beautifvil clusters or racemes. 
 
 115. ftPiEONIA. 
 
 The Tree Pceonias are as hardy as oaks. The flowers are of large 
 size, and splendid in appearance. They are from China, and of 
 several varieties. 
 
 1. Pcconia Moutan Banksii, or Chinese Purple Tree Paeonia; flow- 
 ers magnificent and fragrant. 
 
 2. PfBonia roseo odorata, or Chinese Rose-Colored Tree Paeonia, 
 with magnificent fragrant flowers. 
 
 3. PcBonia papaveracea, or Chinese Poppy Flowered Tree Pseonia, 
 with large single white flowers, with a puiole centre. 
 
 1 16. St. John's Wort. Hypericum. 
 
 Of these there are several varieties ; the H. frutescens is a low 
 shrub, which produces in summer a profusion of flowers of a yellow 
 color. 
 J 17. JJScoTCH Broom. Spartium scoparium. 
 
 A singular shrub, rising in many flexible stalks, like a broom j th« 
 
ORNAMENTAL TREES, ETC. 393 
 
 Sowers are yellow and very showy; the appearance of this shrub is 
 striking. 2. Siberian Broom, a low, trailing shrub, producing a suc- 
 cession of small yellow flowers. 
 138. ttSNOwBERRY. Symphoritt vacemoso, 
 
 A very hardy shrub from the Rocky Mountains. The berries, 
 which are of the size of a cranberry, are in clusters, and are verj 
 while and delicate, like wax, and very ornamental. 
 
 119. ttRosE. Rosa, n • ■ i 
 The rose is justly called the queen of flowers, for its size and 
 
 various beautiful shades and delightful fragrance. The colors vary 
 from a pure white to red, to deep violet, and nearly to black. Ihe 
 yellow rose is not very uncommon. The rose is an indispensable 
 requisite in every good garden. The lists enumerate at least one 
 thousand names of hardy roses. 
 
 120. S. S. China Roses. . , ^^ .u 
 These require a little protection during winter, in the Northern 
 
 States. They are mostly ever-blooming, and universally admired 
 on this account. They should be planted in the open ground in 
 June, and may be again taken up in September; or protected with 
 moss or everoreens, and sufifered to remain out all winter, ine 
 most common^are the China Blush and Sanguinea ; the Champney s 
 Slush Cluster, and Noisette; of these last there are many varieties, 
 all bloomincr in superb clusters. Others, less common, are the 
 Kni^rht's Resplendent, the Grandval, or Hermite, more splendid 
 etilf; but both these last are of a dark crimson hue ; the Blush 
 Tea Scented, of ezquisite fragrance, and the Undulata. The Jtftt^ 
 tiflorus. Blush, and IVhite, and the Lady Banks s White and Yellow 
 and the Grevilli, are all running roses, and blossom in beautiful 
 clusters ; but they do not blossom well except in a warm exposition. 
 The Belle de Monza, the Yellow Tea Scented, and Yellow Noisette, are 
 Slot common, but celebrated new kinds. Also La Triomphe dArcole^ 
 &c &e. Theie are, also, many other kinds eminently beautital. 
 
 CLASS v. — HONEYSUCKLES AND CLIMBING PLANTS. 
 
 121. Aristolochia Sipho. 
 
 A rapid growing vine, with very large leaves, which are round, 
 cordate, entire, of a bright green; the flowers which appear m 
 June and Julv, are of an obscure purple, and of curious form, 
 resembling a pipe ; admirably calculated for arbors, from the large 
 size of the leaf. 
 i22. t+BiGNONiA Radicans, or Scarlet Trumpet Flower. 
 
 A rapid ffrowino- plant, a native of America, which extends rts 
 branches to a great distance ; the foliage of a fine green and iiuraer- 
 ous • from every ioint roots are emitted, which attach themselves to 
 the earth, and walls, and structures of wood ; the flowers are in 
 clusters, each flower about four inches in length, in form ot a 
 trumpet, of a beautiful flame color. 
 
 There is a very superior variety called the JMmor. 
 
394 APPENDIX. 
 
 123. JfBiGNONiA Grandifloka. 
 
 A variety from China, but not so rapid in its growth; a fine 
 climber. The flowers are large, and more in the form of a bell 
 than trumpet, and of a fine flame color. Both are very showy and 
 beautiful. 
 
 124. IJChinese Glycine. Glycine sinensis, or WiMaria conse- 
 quana. 
 
 A beautiful vine, of rapid and very extended growth ^ the flowers 
 are very numerous, in long clusters, or racemes, of a purple color ; a 
 magnificent flowering plant from China, and perfectly hardy on 
 hills and elevated situations near Boston. 
 
 125. JJCluster Flowering Glycine. Glycine frutescens. 
 This appears to be of more vigorous growth than the Chinese, in 
 
 our climate ; a very rapid growing vine , the flowers of a deep 
 purple color, and in long clusters, or racemes, of a beautiful appear- 
 ance; a native of the Southern States, but hardy. 
 
 126. t|IvY, Evergreen, or Irish Broad-Leaved Giant Ivy. 
 Hedera helix. 
 
 This, perhaps, is one of the most beautiful of all plants for covering 
 arbors and walls. I suspect, however, our summers are too warm 
 for it. On the north sides of buildings alone, I have observed, it 
 flourishes in unfading beauty. 
 
 127. j;ViRGiNiA Ivy, or American Ivy. Cissus hederacea. 
 
 A remarkably rapid growing vine, and eminently calculated for 
 covering walls, &c. ; the leaves are large and palmated, changing 
 in autumn to a fine crimson. This ivy is deciduous. 
 
 128. Roses. Climbing varieties. 
 
 1. tIBouRSAULT. Maheka. A beautiful running rose, and the 
 strongest and most rapid growing rose of all in northern climates. 
 It blossoms most profusely, and with a brilliant display, in early 
 spring, and occasionally during summer. The blossoms are double, 
 of a deep crimson dye. 
 
 2. ICouNTESs OF Larma. A beautiful variety of Double Ayrshire 
 
 3. tDouBLE Crimson Sweet Brier. 
 
 4. iERiPHYLLA. A very beautiful double blush and sweet-scent- 
 ed running rose, a fine climber. 
 
 5. IFelicite Perpetue. Very fine. 
 
 6. IGreat Unknown. A new variety of Double Ayrshire. 
 
 7. ILovELY Rambler. Double Ayrshire, new variety. 
 
 8. +Marie Leonida. Very fine and new. 
 
 9. ilVlYRiANTHUs. Ncw and fine. 
 
 10. URosA RuBiFOLiA. A beautiful and strong growing running 
 rose, a native of the west, a fine climber. The flowers are small, 
 and perfectly single, but grow in superb clusters, like Noisettes, 
 with flowers of different shades on the same cluster. This rose 
 flowers in July, after most other hardy roses are gone. 
 
 11. ijiSpLENDENS. Double Ayrshire, 
 
 12. iWiLLiAMs's Double Yellow Sweet Brier. 
 
 13. S. S. *HGrevilli. Very rapid growing ; flowers in fine clus* 
 ters of different shades. 
 
 14. S. S. ''ItELusH MuLTiFLORA. Rapid growing ; flowers in 
 superb clusters. 
 
ORNAMENTAL TREES, ETC. 395 
 
 15. S. S. *tWHiTE Mui-TiFLORA. M. Alia. Superb white clus- 
 ters of roses ; beautiful. 
 
 16. S. S. *|La»i' Banks's. Two varieties, the white and the 
 yellow ; both very beautiful, flowerifig in clusters. 
 
 18. Queen of the Prairies. New, large, double ; a seedling 
 of Rosa. Rubifoliu ; the most splendid, hardy, strong climber known. 
 
 19. Ayrshire Queen. A beautiful Ayrshire climbing rose. 
 
 129. Virgin's Bower. Clematis. 
 
 Of this plant there are several varieties; some are hardy, and some 
 are tender. The Traveller's Joy {C. vitalba) is one of the most 
 hardy and rapid growing varieties. C vioriia, C. viticella, and C. 
 flamula are beautiful. 
 
 130. Honeysuckles. Lonicera. Twining Honeysuckles, 
 
 1. +Early White Italian. Lonicera cwprifolium. The flowers 
 of this variety are white, and of a very delicate appearance ; they 
 appear very early, but their duration is short; the vine is of very 
 rapid growth. 
 
 2. fEARLY Variegated Belgic, or Woodbine. A variety sim- 
 ilar to the monthly, variegated in its blossoms; but it differs from 
 that in flowering but once, very early and profusely. 
 
 3. ttCniNESE Variegated Honeysuckle, or Chinese Evergreen 
 Ttcining. Lonicera flexuosa si7ie?isis. This beautiful honeysuckle 
 is from China, and like many other productions of that country, 
 it appears to be perfectly hardy ; the vines are very flexible, and of 
 rapid and very extended growth ; it rises to a very great height ; the 
 flowers are in pairs, or triple, covering the plant in profusion, from 
 spring to autumn ; they are beautifully variegated with red, white, 
 and yellow ; of delightful fragrance. 
 
 4. U Variegated Monthly Honeysuckle, or Belgic. Lonicera 
 BcJgicmru One of the most beautiful of all varieties ; the flowers 
 last from spring till late in autumn ; the colors are variegated with 
 white, and yellow, and red ; they are very fragrant. 
 
 5. ItScARLET Trumpet Monthly Honeysuckle, or Coral. Lo- 
 nicera stmpervirens. Almost an evergreen ; one of the most rapid 
 growing of all ; the flowers are of a fine scarlet, in form of a trum- 
 pet, and are produced in profusion from spring till winter, and in- 
 odorous ; the foliage is large and beautiful, of a dark shining green. 
 A native. 
 
 6. II-Yellow Monthly Trumpet. Lonicera Frazeri. The foliage 
 of this is of a bright green ; the flowers differ from the Scarlet 
 Trumpet only in being of a bright golden yellow color; like that, it 
 is a native of America. 
 
 7. jOrange-Colored Pubescent. Lonicera puhescens. This is 
 a native of the north-western coast of America; the leaves are 
 downy ; the flowers are large and beautiful, of an orange color, 
 
 8. S. S. IJapan Honeysuckle. Lonicera Japonica. The flowers 
 of this variety are produced in profusion, of a pale yellow color. 
 It requires protection in northern climes. 
 
 There are many other varieties. The Douglasi, or Canadian Straw- 
 colored Honeysuckle is a native of America, has very large foliage. 
 
 9. t+ETRUscAN, or Tuscany, Orange-Colored. Lonicera elrusca. 
 A new and beautiful variety, with flowers of an orange color. 
 
 10. ^Columbian Honeysuckle. Fining Honeysuckle. A new 
 
396 AppEfNorx. 
 
 and v6ry remarkable variety of Honeysuckle, or flowering vine, 
 which is found in the valley of the Columbia River, and which the 
 Rev. Mr. Parker has described as one of the first ornaments of 
 nature. He calls it the Vining Honeysuckle. Washington Irving 
 has also described the same plant in his "Astoria." The leaves are 
 oval, and disposed in threes, of a rich green color ; each flower is com^ 
 posed of six petals, about three inches long, of a beautiful crimson 
 color, spotted inside with white. The plant climbs to the topmost 
 branches of trees, after whicli, continuing to grow, it descends, per- 
 pendicularly, extending from tree to tree, until, finally, its vinous 
 stalks connect and interlace the grove like the rigging of a shipv 
 From the fibres the Indians manufacture baskets of so close a tex- 
 tti're as to hold water. The stems of this vine are tovigher and more 
 flexible than willows, and are stated to grow from three hundred to 
 six hundred feet in length. 
 
 FLOWERS. 
 
 The lists of flowers recommended by most authors, are mnch too 
 extensive for general purposes. I have made choice of the list 
 recommended by Mr. Neill, (Ed. Ency. Vol. x. part 2.) as the foun- 
 dation, and from this I have taken some, and added many, new and 
 fine. It includes the most showy an'd con'spicuous varieties known. 
 
 1. Florists' Flowers. 
 
 These flowers are in a peculiar manner distinguished by the title 
 of Florists' jioicers. They are cultivated in beds by themselves :. 
 the principal are these — 1. the Tulip; 2. the Ranunculus; 3. the 
 Anemone ; 4. the Iris ; 5. the Dahlia ; 6. the Pink ; 7. the Carna- 
 tion ; 8. Polyanthus; 9. Auricula; 10. Hyacinth; 11. Polyanthus 
 Narcissus; and, 12. the Crocus. 
 
 2. Perennials. 
 
 Tall-growing, shoicy flowers, to intermix in the shrubbery border. 
 
 For the shrubbery border, the following are recommended as the 
 most suitable tall-growing, herbaceous plants — 1 . Hollyhock, (JUthcea 
 rosea,) of different colors ; September till hard frosts ; 2. Goat's Beard 
 Spiraea, (S. arinicus ;) ^. Foxglove, (Digitalis,) hienmai ; 4. Monks- 
 hood, with blue and yellow flowers, {Aconitum ;) 5. Larkspur, {Del' 
 phinium grandiflorum and exaltatum, and D. sinensis ;) 6. Colum- 
 bine (Aquilegid) varieties; 7. Iris, of the large species, {Gerwan- 
 ica, samhucina, and siberica ;) 8. Willow herb, (Epilobium angusti- 
 folium ;) 9. DouMe Feverfew, (Pyrcthrum parthenium,) are showy 
 in flower; 10. Tall species of Asters, (J], puniceiis, mult/flora, and 
 linarifolia,) with blue and white flowers; 11. Tall species of Soli- 
 dago; 12. Perennial SunfloVv'ers, Tpart'icnlarly HclianthHs dccopelelus 
 and H. multifloTus ; to these may be added, 13. Rudbeckia laciniata. 
 14. I add to this list the Tiger Lily, (Lilivni tigridnm.) Besides 
 tall plants, some of humbler growth may be added, as patches of. 
 
FLt>WERS, 397 
 
 15. Sweed Woodruff, {Asperula odorata^) and patches of, 16. Double 
 Wood Anemone, {Anemone nemorosa,) and, 17. the Lily of the Val 
 ley, (Convallaria majalis ;) there is a double red flowered variety of 
 this; also the Yucca fiiamentosa; the Ywca gloriosa, and Great 
 Black Astrantia, (Astrantia Major.) 
 
 3. BORBER FliOWERS. 
 
 The borders for perennial flowers are seldom less than four or five 
 feet in breadth. One of the most ornamental tali-growing peren- 
 nials is, 1. Double Scarlet Lychnis, {Lychnis chalcedonica, fi. pi. ;) 
 2. Hyssop-leaved Dragon's Head, (Dracecephalum speciosum,) and 
 tne Great Flowered, (D.grandijiorum,) with elegant blue flowers, and 
 D. aenticulatum ; 3. Silver-rod, or Branched Asphodel, {Jisphodelus 
 ramosus,) with fine white flowers ; 4. Verhascum ferrugineum^ Rusty 
 Flowered, and V. phaniceum, or Purple Flowered, may be admitted; 
 together with, 5. the Fine Branched Ly thrum, {L.virgatum,) which 
 is covered for three months with purple flowers ; 6. two or three 
 species of Centaurea^ such as C orientalis, with yellow flowers, and 
 C. Cauc&sica, with white flowers, and C. montana^ with blue flowers ; 
 all hardy perennials; 7. Double Siberian Larkspur, (Delphinium 
 ■datum,) flowers fine dark azure, and B. sinensis, elegant deep blue ; 
 8. Phlox pyramidalis and P. paniculata, P. suavtolus, P. Shepherdi, 
 and P. tardiflora, are handsome, showy flowers ; 9. Linear Leaved 
 Willow Herb, (Epilobium angustissimum., and spicatum,) foliage fine, 
 and flowers large, of a beautiful purplish red ; 10. Coreopsis verti- 
 cellata, and C, lanceolata, flowers fine deep yellow; 11. Of the spe- 
 cies of Speed v/ell, these &ree\egQint— Veronica virginiana^ flowers 
 blush-colored, and with white flowers ; and V. longifolia, flowers 
 blue, white, or flesh-colored ; 12. Variegated Monkshood, (Aconitum 
 variegatum;) 13. Rudbechia purpurea, with large flowers; 14. Lia- 
 tris spicata deserves a place in every collection ; 15. Acanthus mol- 
 lis; 16. Of the fine genus Spiraa, the Queen of the Meadow, S. 
 ^Imaria, and Dropwort, or S. filipendula; 17. Of Campanula, or 
 Bell Flower, a hundred species have been named ; there are several 
 showy pei^nnials, as Peach-leaved, {C.persicifolia,) with single blue, 
 and single white, and with double flowers ; Nettle-leaved Bell Flow- 
 er, (C. trachelium;) Pyramidal, or C. pyramidalis, and C. grundiflons^ 
 
 18. Light Loosestrife, {Lysimadms crecte,) with showy yellow 
 flowers, may be added. 
 
 19. Dahlia. Belonging also to this class, the Dahlia is a noble 
 plant, a native of Mexico ; a plant but lately known amongst us, 
 rising from three to ten feet in height. It flowers profusely in au- 
 tumn, after the hardy roses are past, and continues in flower till 
 hard frosts commence. The flowers are magnificent; they are of a 
 great variety of shades, and surpass those of the rose and camellia 
 in size and splendor, although they fall short in fragrance. Its roots 
 are large, oblong tubers. 
 
 4. Ornamental Plants of middling Size. 
 
 1. Of the species of Achillea; Sweet Maudlin, (A. ageratum,) 
 Sneezewort, {A. ptarmiai,) with double flowers ; 2. Spring Adonis, 
 {A. vernalis,) with large yellow flowers, in April ; 3. An elegant 
 double variety of Rose Campion, {Agrostemma coronaria ;) 4. Peren- 
 nial &ax, {Linum perenne ;) 5. Round-headed Rampion, (Phyteuma 
 orbimlaris ;) 6. Sweet William, {Dianthus larhatus ;) 7. Of the spe- 
 
 34 
 
3^ APPENDIS:. 
 
 cies of Eryngium, E. alpinum and E. ametJiystinum are very orntii' 
 mental ; also, the Statice\ or Thrift, in particular, S. latifolia, scopw 
 ria, tartarica, and speciosa ; 8. Fraxinella, or Dictanmus albus, is botb 
 beautiful and curioiJs ; by approaching a candle to the flower, in a 
 warm, dry and clear night in June, a slight explosion ttikes place, 
 from the inflammable gas it exhales ; 9. Cardinal Flower, {Lobelia 
 cardi'nalis,) a very elegant scarlet flowering plant, but is in a great 
 measure now supplanted by the L. fulgens^ of still greater brilliancy \ 
 there is also L.splendens and L. sipldLitica ; 10. Catananche coirtdeaj 
 flowers of a fine blue ; Canadian Columbine, (Jlq,uilegia canadensis,} 
 highly ornamental ^ 12. Garden Wall Flower, {Chelranthus cheiri,) 
 when double and of a dark color, is much prized ; 13. The Red and 
 Scarlet Chelone, (C obliqua, and burbata,) very late and pretty; C. 
 major, fine peach-colored flowers, the most showy of the genus; 
 14. German Goldylocks, {Chrysocoma linosyris.) with bright yellow 
 flowerg in the form of an umbel ; 15, Tritoma inedia^ produces its 
 beautiful spikes of orange flowers in autumn ; 16. Two species of 
 Monarda; the Oswego Tea, or M. didyvia, with scarlet flowers, and 
 M. Jistulosa, with purpk flowers; 17. The Perennial Lupin, (Lupinus 
 perennis,) but a more showy plant is the L. nootkatensisy^ and L. poly 
 phyllus ; 18. Of the Perennial Poppies, the Oriental, {Papaver ori^ 
 entails,) with large, bright orange flewers; and the Welsh, (P. cam^ 
 bricum, with flowers of a deep yellow, and P. bracteata, or Cauca- 
 sian; 19. B,ed\aleT\a:n, (Valeriana rubra.) highly ornamental when 
 of a dark color; tliere is a white variety, which forms a fine contrast. 
 
 20. Pji:oNiES. Belonging also to this class, several kinds of Pseo- 
 ny are magnificent border plants, and in splendor not by any means 
 inferior to the Dahlia ; many of them are very superior to that irv 
 point of fragrance, in which some of them equal the rose; all are 
 of the most hardy character. The most beautiiul are, 1. P. albijlora, 
 or Single White ; 2. P. WIdtleji, or Chinese Double White, flow- 
 ers large, splendid, and fragrant; 3. P.albifiora fasta, or Makoya, 
 new artd beautiful,^ with double flowers; 4. P. tieevesii, new and 
 beautiful, with large double flowers, of a light pink color; 5. P. Ro- 
 sea, or Doublie Rose-'colored, clmngiMg ta very pale; 6. P. CarnefA, 
 or Double Flesh-colored; 7. P. Humei, or Chiniese Double light 
 Crimson; 8. P. Rubra, and, 9. P. rubra tennif alia, or fennel-leaved, 
 both with deep single crimson flowers; 10. P. Rubra phno, Doubie 
 Crimson; and, Ih P. fragrans, or Chinese Rose-scented, with 
 superb dark crimson floweps, extremely fragrant; 12. P. Pottsiij 
 dark crimson. 
 
 21. Smooth-leaved Bell Fltiwer, {Campanula nitida,) very orna- 
 mental, and completely covered with blue flowers. There is a double 
 variety of this, but it is very rare. Of the numerous genus of Asters, 
 with fine blue flowers, the Italian Starwort, {A.AmeUus,) the Alpine, 
 {A. alpinus,) and the A. spectabilis ; Ragged Robin, {Lychnis fios cu- 
 culi,) beautiful when double. 23. The varieties of L. dioicia, with 
 double red and double white flowers, are very showy; sometimes 
 called Bachelor's Buttons; 24. The Plantain-leaved Crowfoot, {Ra- 
 nunculus amplexicaulis,) pure white flowers, in April or May ; 24. 
 Ga.rdenIiocket, {Hesperis mati-onalis,) double white and double pur- 
 ple ; these are excellent border flowers, being at once both ghowv 
 and fragrant; 25. Virginia Spiderwort. {Tradescantia virginica"^) 
 with fine blue flowers, and with red and white flowers, blooming 
 
BLOWERS. 39t9 
 
 'Sfom sprhig to autumn ; 26. Asiatic Globe Flower, ( TrolUus asiati- 
 cus,) its rich orange-colored flowers are very brilliant; T. europceus^ 
 iiowers fine yellow and handsome ; 27. American Cowslip, (Dode- 
 catheon meadia,) very elegant flowers, in May and June. The varie- 
 ties of the Chinese Chrysanthemums, of almost every color, are 
 particularly elegant. I must not omit the Day Lily, [Hemerocallis 
 Japonica,) with fine white flowers, H.flava,, e\ega.nt yellow, H. ceruleSf 
 with elegant blue flowers and large shining leaves ; Asclepias tube- 
 rosa; a\so, Iris jjallida^ is elegant, with large pale, sky blue flowers-; 
 Iris Swertii, new, and most beautifully variegated ; Iris flava, fine 
 yellow; and Gladiolus maximns, with fine dark red flowers; and G. 
 natalensis, with superb red and yellow flowers. G. purpurea, with 
 pale flowers, and G. Cardinalis, vnih. scarlet flowers, are both fine. 
 Double Cardamine, {Cardaminepratensts, pi.) Alpine Clematis, {Cle- 
 matis Alpinus ;) Early Anemone, (Hepalica triloba,) and Crimson 
 Monarda, {Monarda didryma,) are fine. 
 
 5. Low-GsowiNG Flowers for the Front of the Boeder, 
 
 1. Double Purple Jacobea, (Senecio elegans ;) strictly speaking, this 
 is only an annual, but double varieties may be continued by cuttings; 
 2. Several varieties of Phlox are very ornamental, particularly the 
 common Lychnidea, (P. 5Mar>eoZen5 ;) the early ^ower'mg, {P.divari- 
 cata ;) awl-leaved, or P. subulala; the Snow White, P. JVivalis and 
 P. Drummoudi, and P.. stolonifera^ or creeping ; 3. The great flowered 
 Siberian Yurmioxy , (^Fumaria nobilis,) is very handsome, and contin- 
 ues long in flower,; F. formosa, with delicate blush-colored blos- 
 soms ; and the Yellow species, (F. lutea,) is valuable ; 4. Common 
 Bloody Crane's Bill., (Geranium sanguineum,) is not unworthy of a 
 place; and the striped variety, (G. Lancastriense,) dLXid the streaked 
 Crane's Bill, IG.. sir iatum ;) 5. The Yellow species of Monkey flow- 
 er, from Chili, (Mimulus luteus,) is an acquisition, and very pretty ; 
 and, 6. Diff'erent species of CEnothera, though of humble growth, 
 produce fine yellow flowers, particularly CE. frazeriana., (E. frutico- 
 sa, (E. pumila, and Large White Primrose, (CE. speciosa;) 7, Marsh 
 Marigold (CrtZi/ira •palustris) is likewise very showy, and for several 
 weeks makes a brilliant appearance, but prefers a moist border ; 
 feather grass (Stipa pinjmta) is justly admired for its light, airy, 
 and delicate appearance; 8. Violets of different kinds are well 
 known — the Canadian, '{Viola canadensis) is particularly elegant, 
 and the Sweet or Maroli Violet, {V. odorata i) also Double Blue, {V. 
 ccruleo, pi. ;) Double Purple, (F. ■purpurea, pi. ;) and Double White, 
 <{V. alba, pi.) all fragrant, but the large flowered variety is beautiful ; 
 9. The Anemones, with blue flowers, as the splecdid Pasque flower, 
 i^. Pulsatilla,) and different varietiG's of the Star Anemone, {A. hor- 
 tcnsis, and A. Jlpennina, and A. pi'etensis ;) 10. The Gentians are also 
 fine border plants, particularly the Gentiana saponaria, and G. acau- 
 iis, both with blue flowers. Orchis fimbriata and O. blephariglottis 
 are fine. Also Splendid Scarlet Verbena, {Verbena Melindris ;) 
 White and Red Ladies' Sli,pper, {Ci^ripedvum spectabilis,) and 
 Double White Ranunculus, {Ranunculus aconitifolius, pi.,) are beau- 
 tiful. 
 
 6. Biennials. 
 
 Some of the most common are, 1. Honesty, or Satin Flower 
 t^Lunaria annua,) both white and purple ; 2. French Honeysuckle 
 {Iledysarum coronarium,) red and white; 3- Yellow Horned Poppy 
 
400 APPEJS^DIX. 
 
 (Glaucium luteuvi ;) 4. Tree Primrose, of several species, (Etwtkera 
 tiennis, &c., and Moth-mullein, (Verbascum blattaria,) yellow anei 
 white flowered. 
 
 7. Flowers for Rock Work. 
 
 Masses covered with Lichens, especially, 1. Lichen atro-flavus^ 
 geographicus, ventosus, perellus, and stellaris, are very desirable. 
 The following are very proper and ornamental ; 2. Cotyledon umbi- 
 licus^ and all plants which grow naturally in dry soil, are fit for rock 
 work } 3. Dianthus deltoides, D. armeria^ and D. ceesins ; 4. The Red 
 Valerian, [Valeriana rubra,) and the white variety; 5. Erinus alpi- 
 nus ; 6. Madwort of different species, particularly Myssum sazatile 
 and deltoidcum ; 7. Cerastium repens ; 8. Erigeron alpinum ; 9. Cy- 
 clamen curopceum and herdercufoliiun ; 10. Spring Gentian, (Gentiana 
 verna;) 11. Soldanclla alpina ; 12. Saxifruga oppositifolia and S. 
 granulata., jl. pi. ; 13. Verbascum mycotd; 14. Lychnis alpina; 15. 
 Primula nivalis, P. integrifolia, P. helvetica, and P. marginata ; 16, 
 Basil-leaved Soapwovt, (.Saponaria ocymoides ;) 17. Stone crop, in par- 
 ticular, Sedum album, glaucum^^ rvpestre, aizoon, and scxangulaire ; 
 18. The Cobweb species of Houseleek, (6'e7nj?crri2??ima^GcAHOiWeMm.)( 
 
 8. Aquarium. 
 
 In the pond may be placed various marsh plants, as, 1. Marsh 
 Calla, (Calla palustris f) 2. Yellow and white-fringed Bog Bean, 
 (Menyanthes nympkoides ;) 3, The Flowering Kus\\,{But07nnsumbel- 
 latus ;) 4. Water Violet, (Hottonia palustris ;) 5. The Cat's Tail,, 
 (Typha latifolia and T. angustifolia) has a singular appearance 
 Lastly, some of our own native aquatics may be recommended for 
 their beauty and fragrance. The Nymphce, and in particular the 
 White and Yellow Water Lily, (JV. alba and JV. lutea.) The White 
 rivals the rose in beauty and fragrance. Also, the Double Flowering 
 Arrowhead, (Sagittaria, Jl. plena.) 
 
 9. Annuals. 
 
 1. The Indian Pink, (JDianthus chinensis,) 2. The Winged Thun- 
 bergia, (T. alata,) and, 3. The Sensitive Plant, (Mimosa sensitiva,} 
 though, strictly speaking, biennials, are often cultivated as annuals. 
 Many of the annuals are very beautiful ; those of each species 
 only which are the most showy, will be particularized. 4. Elegant 
 Coreopsis, (C. tinctoria;) this is very showy; 5. Beautiful Clarkea,. 
 (C pulchella ;) 6. White and Purple Candy Tuft, (Jberis umbellata ;) 
 7. Daisy-leaved Catch-fly, red and white Silenc lellidafolia ; 8. 
 Venus's Lookirtg Glass, {Campanula spceidum ;) 9. Sweet Alyssum, 
 {Ji. maritatum,) are very ornamental; 10. Convol'snlus, major and 
 minor; 11. i\frican Marigold, (To^e^e^ erecto,) and French do. (T. 
 patula;} 12. Love in a Mist, (Mgella damascena ;) 13. Variety of 
 Scabius, (Scabiosa;) 14. Ten Weeks Stock Gilliflower, (Cheiranthus 
 annuvs;) 15. The rich and elegant Double Balsams, (hnpaticnsbalsa- 
 mina,) their capsules are curious; 16. Hibiscus trionum, with yellov/ 
 flowers; 17. Many varieties of Larkspur, (Delphinium ojacis,) single 
 and double; 18. Varieties of Lupin, (Lupinus,) and oi\ 19. Sweet 
 Pea, (Lathyrus odoratus ;) 20. Scarlet Malope, (M.trijida ;) 21. Car- 
 nation Poppy, varieties, (Papavcr somni-ferum,) are very showy ; 22. 
 Purple-Eyed Crepis, (C. barbata ;) 23. Tangiers Scorzonera, (S. tingi-^ 
 tanum ;) 24. The Eternal flower, varieties, red, white, purple, yellow, 
 and blue, (Xcranthemum,) is unsurpassed ; its splendid flowers retain 
 their beauty through the winter, and make a firye appearance m 
 
IftESOURCES OF AMERICA, SILK, ETC. 401 
 
 vases; 25. Mignonette (Reseda odorata) is universally admired. 
 The following are less hardy, and should be sown in a warm situa- 
 tion, and transplanted, to bring them forward early : 26. Amaranth, 
 (JlTtmranthus caudatus,) or Love-lies-bleeding, and, 27. Prince's 
 Feather, (Jl. hypochondriacus ;) and 28. The Chrysanthemums, par- 
 ticularly C. tricolor and C. lutea. The following are tender annuals, 
 and may be planted early in a hot-bed, and transplanted : Crimson 
 Cypress Vine, {Ipomcea quamoclit ;) 29. Many varieties of Cocks- 
 comb, {Celosia cristata,) with scarlet, purple, and yellow heads, are 
 extremely ornamental; 30. Globe Ainsiranthns, (Gomphrana globo- 
 sa,) of various sorts, with the Amaranthus tricolor^ with each leaf of 
 three colors, bright red, yellow, and green, are very showy ; 31. The 
 Egg plant is showy on account of its elegant berry, of the size and 
 shape of a large egg ; 32. The Ice plant (Mesevibryanthemum crys- 
 tallinum) is curious, its leaves and stalks being covered with crys- 
 talline globules like icicles; 33. And tlie well-known Sensitive 
 plant, {Mimosa pudica.) 
 
 CULTIVATION. 
 
 The seeds of flowers are sown in the spring, in fine and newly- 
 prepared fresh soil. Very fine seeds should be covered but a quarter 
 of an inch deep, larger seeds deeper in proportion to their size; and 
 the ground is then°tobe immediately trodden hard; this enables it 
 to retain its moisture at the surface, which cooperating with the 
 •warmth of the sun on the seeds, thejr vegetate at once. 
 
 NOTES ON THE AGRICULTURAL RESOURCES 
 OF AMERICA, and tae CULTURE OF SILK. 
 
 CHAPTER I.— HISTORY OF' SILK. ITS ANTIQUITY AND 
 COMMERCE. 
 
 Silk, or the splendid material produced by the silk-worm, was 
 hrst known in ancient Ser, or Serica, m China. It was there first 
 discovered in its own native forests of the mulberry tree. In that 
 country it was called .Se, and by transition it was called Ser by the 
 Greeks, and Sericum by the Romans ; and hence, by the different 
 nations of Italy, of France, and of England, it is variously called 
 Seta, Sole, and Silk, at the present day. Anciently, also, it was 
 called Bomhykya, or Bombycina, from Bovibyx, a caterpillar which 
 spins a web. . . . 
 
 The silk- worm, or Bombyx mori, is a precious msect, which is thus 
 denominated from inorus, the plant on which it feeds ; otherwise, 
 and ancienUy, the Bombyx Assyrian, or Syrian improperly so called, 
 since the country of the Seres, or Chinese, was another country, the 
 most remote, and bounded on other shores; many a nation and far 
 distant country intervening. 
 34* 
 
402 APPENDIX. 
 
 The cultivation of silk commenced in China 700 years before 
 Abraham, and 2,700 before Christ. The Emperor Houng-ti, " the 
 Emperor of the Earth," who reigned over China more than a hun- 
 dred years, and whose name is rendered immortal for his noble and 
 Useful deeds,— he who taught the Chinese to construct houses, ships, 
 mills, carts, and other works of usefulness, — he also persuaded his 
 first consort, Si-ling-chi, to bestow her attention on the silk-worms, 
 it being his earnest desire that his empress also might contribute to 
 the welfare of the empire. Aided by the women of her household, 
 the Empress Si-ling-chi gatl>ered the silk-worms from the trees, and 
 introduced them to the imperial apartments. Thus sheltered and 
 protected, and abundantly supplied with the leaves of the mulberry, 
 they yielded silk superior in (juality to that produced in the forests. 
 She also taught them its manufacture, and to embroidej. 
 
 Silk and its manufacture, and the weaving, continued to be the 
 principal occupation of the succeeding empresses, apartments being 
 especially appropriated to this purpose in the imperial palace ; and 
 soon, from the highest rank of females, it became the occupation of 
 all ranks in China; and ere long, the emperor, the learned class, the 
 princes, the mandarins, and courtiers, and all the rich, were attired 
 in the splendid fabrics of silk, until, finally, silk became the great and 
 inexhaustible resource of the wealth of China. 
 
 From China it was exported to India, to Persia, to Arabia, and in- 
 deed to the whole of Asia. The caravans of Serica performed long 
 journeys of 243 days, from the far coasts of China to those of Syria. 
 Silk was also rewoven and manufactured at a very ancient date, m 
 the island of Kos, situated in the Archipelago, from the s^ubstantial 
 fabrics which were received from Seres, it was here that Pamphila 
 first invented and taught her nymphs to unravel, and with her loom 
 So recompose, from the precious material, the thin, transparent gauze, 
 and the other fabrics of an equally extended nature. 
 
 The expeditions of Alexander to Persia and to India first intro- 
 duced the knowledge of silk to the Grecians, 350 years before 
 Christ ; and with the increase of wealth and luxury in the Grecian 
 court, the demand of silks prodigiously augmented. Persia en- 
 grossed, for a time, the trade of Greece, and became rich in the com- 
 merce of silk, which they procured from China. The ancient Phoe- 
 nicians also engaged in the traffic of silk, and finally carried it to the 
 east of Europe. But,for along time after, even those who brought it 
 to Europe knew not what it was, nor how it was produced, nor where 
 situated was the original country of Serica, from whence it came. 
 
 Ser, or Serica, was called Sereinda, a name evidently composed 
 of Seres and of Indi, the names of two distinct and separate coun- 
 tries, which the ancients had thus confounded ; even as the name of 
 India has been, and still is, often indiscriminately applied to all the 
 countries of the whole east of Asia, at the present day. 
 
 Ammianus Marcellinus, the celebrated historian, has described th© 
 Seres as a sedate and gentle people, living in perpetual peace with 
 the neighboring nations, and therefore exempted alike from the 
 calamities and the alarms of war ; with no occasion for offensive 
 weapons, or even the knowledge of their use. Blessed with a soil 
 the most fertile, and a climate the most delightful and salubrious, 
 they are represented " as passing their happy days in the most per- 
 fect tranquillity and delightful leisure, amid shady groves, fanned 
 
RESOURCES OF AMERICA, SILK, ETC. 403 
 
 Oy gentle breezes, and producing fleeces of downy wool, which, 
 after being sprinkled with water, are combed off in the finest threads, 
 and woven into scricum.'" 
 
 This fable, which undoubtedly served for ages to deceive the na- 
 tions, is supposed to have been the invention of the Seres them- 
 selves, that they might appear to the wondering world as a, j^eculiar 
 people, on whom blessings were profusely showered down from 
 heaven, in which no other nation could expect to participate. 
 
 At Rome, and so late as A. D. 280, a silk attire of purple was 
 accounted by an emperor as a luxury too expensive even for an 
 empress, and that empress his wife, Severa; its value being equal to 
 that of gold, by weight. Others there were at Rome, and enough 
 even at that day, who were by no means thus scrupulous in regard 
 to price. But it was not till long after the seat of the Roman em- 
 pire had been transferred to Byzantium or Constantinople, that the 
 distinct and more perfect knowledge of the nature and origin of silk 
 became known, and the mystery of the long sought " golden fleece " 
 was revealed to Europe. 
 
 In the sixth century, two monks arrived at the court of the Em- 
 peror Justinian, at Constantinople, from a missionary expedition to 
 China. They had brought with them the seeds of the mulberry, and 
 communicated to him the discovery of the mode of rearing the silk- 
 worms. And, although the exportation of the insects from China 
 was forbidden, on pain of death, yet, by the liberal promises and 
 persuasions of Justinian, they undertook a new expedition; and at 
 length they returned through Boukharia and Persia to Constantino- 
 ple" in 555, with the eggs of the precious insect concealed in the 
 hollow of their canes, or pilgrims' staves, which they bad obtained 
 in the far and still more distant country. Until this time, the exten- 
 sive manufactures of the Phoenician cities of Tyre and Berytus had 
 received their whole supplies of raw silk through Persia, from China. 
 Even to the days of Justinian, according to ancient historians, no 
 person at Constantinople knew, to a certainty, that silk was the pro- 
 duction of an insect. It was generally supposed to be produced 
 from the bark or leaves of trees, or growing, like the finest hair, from 
 their branches. A new era now commenced. 
 
 The whole value of the silks manufactured in France, in 1835, 
 amouuted, by computation, to 140,000,000 francs, and it was estima- 
 ted in Europe, that, in that year, silks to the amount of 50,000,000 
 francs were exported from that country to the United States alone- 
 
 Yet in France, although they raise so much silk, they still import, 
 annually, to the amount of 43,000,000 francs of raw silk, or nearly 
 one third of all they consume, for the supply of their manufactures. 
 
 In England, the climate, from its humidity or other causes, is 
 found to be unsuited to its growth ) for this reason alone, the trials 
 to raise it there have failed. Yet from 1821 to 1828, according to 
 a late and authentic work on the silk trade, they imported, of raw silk, 
 24,157,568 lbs., worth $120,787,580. Of this amount $-59,881,283 
 came from Italy alone. 
 
 At the present day, the silks which were consumed in Great 
 Britain alone, so late as 1835, amounted to the enormous sum of 
 $28,282,582 annually, at the wholesale prices, besides the whole 
 amountof all they exported. 
 
 The sudden and extraordinary extension of the siilk manufactures, 
 
404 APPENDIX* 
 
 both in France and in England, during the latter years, has beea 
 mainly ascribed to the machine invented in France by M. Jacquard ; 
 and the powerful impulse thus given, has been assigned to the 
 Jacquard Loom. This loom performs all those labors which had 
 heretofore been exclusively confined to the most skilful hands, 
 with important economy of time, and of labor in the preliminary 
 steps, and is so decidedly superior to all other looms, for all the cu- 
 rious varieties of figure-silk weaving, that it has superseded them 
 all, both throughout France and England. 
 
 According to the report of the Secretary of the Treasury, the 
 value of silks imported into the United States during the year end- 
 ing 30th September, 1835, amounted to $16,597,980 j this being the 
 original or first cost in the foreign countries. During this period, 
 only $486,562 worth of this great amount was exported ; and the 
 actual cost of the above to the American people, or the tvJwIe retail cost 
 to the actual consumer, may be estimated at more than $22>000,00f) 
 for the year. Most of all this was imported from Italy, Switzerland, 
 and from France. Formerly, half our imports were from China. 
 Yet neither the articles of raw silk, nor any of those numerous, sub- 
 stantial, and elegant fabrics, which are composed of part silk and 
 part cotton, or mixtures of silk and worsted, are included in the 
 above amount. In no year previous to 1821 had the annual amount 
 consumed arisen to one fourth of wha.t it was in 1835. But in no 
 year previous to 1830 had the annual consumption arisen to owe half 
 this amount ; the increase during fifteen years being fourfold. 
 
 In the year ending September, 183G, the importations of silk 
 amounted to $22,000,000, at the first cost in foreign countries ; and 
 the imports of those fabrics, composed of part silk and cotton, and 
 part silk and worsted, amounted to $6,000,000 more, in that same 
 year. And during ten years previous to 1840, we had imported more 
 than $40,000,000 of wines, $84,000,000 of iron, and $118,000,000 of 
 silks, comprising an amount equal to $242,000,000, for articles 
 with which we either could have dispensed, or produced by our 
 own industry from our own soil. 
 
 In the year ending September 30, 1839, and during the progress 
 of a very extraordinary bank expansion, the prices and profits on 
 manufactures suddenly rose from this cause, and the importations 
 of that year were, in consequence, exceedingly great, not only of all 
 that we wanted, but of a vast amount also which we needed not; 
 — of iron, $12,000,000; of linen goods, $6,000,000; of cloths and 
 kerseymeres, $7,000,000 ; of cotton goods, $14,000,000 ; of silks, 
 $23,000,000, &c. &c. : in all it amounted to $170,000,000 for the 
 year, which was $75,000,000 more than all our domestic exports. 
 Silks and wines alone were not the only agricultural productions of 
 all that vast list of imports. The enormous foreign debt thus in- 
 curred, and the extraordinary deluge of foreign goods thus intro- 
 duced, not only caused the terrible reaction which so quickly fol- 
 lowed, but it paralyzed our agriculture, and, for a time also, it 
 crushed our manufactures. 
 
 Whence came those vast importations ? A large proportion came 
 from Britain, whose laws, in regard to trade, are founded, in a great 
 measure, on monopoly, and not on any reciprocal right; it being 
 the policy of that nation to sell to other nations all the productions 
 of Iheir agriculture, and manufactures, and mines, which they caa 
 
RESOURCES OF AMERICA, SILK, ETC. 405 
 
 produce ; while almost every article of agriculture, or of manufac- 
 tures, which the subjects of Britain can produce, i-s shut out from 
 their ports by heavy duties, or by total prohibitions. This system 
 of Britain, while it enriches them, is directly calculated to exhaust 
 and impoverish our country continually ; they have, in fact, ex- 
 cluded almost every production of our industry and our soil which 
 we can furnish in exchange for their productions, except only our 
 cotton, our silver, and our gold. 
 
 The colossal power of Britain is mainly derived from their agri- 
 culture, and their mines of coal and of iron. By aid of these last 
 their engines and machinery are formed, which are employed in 
 their stupendous manufactures and in commerce ; and these, as has 
 been estimated, together with their mills moved by wind and water 
 accomplish labors equivalent to a hundred millions of men. ' 
 
 In Britain, where labor is cheap, and lands are very dear, it has 
 been stated, on good authority, that the proportion of animal 'power 
 or the power of oxen and horses, &c., which they apply in their ao--' 
 riculture, is ten times as great as the human power which is thus 
 employed, and far greater than in any other country of the old 
 world. In America, lands being both fertile and exceedingly cheap, 
 cheaply, therefore, are we enabled to maintain the vast animal pow- 
 er; the plough being truly the American instrument, by whose aid 
 we are enabled to cultivate those lands at a diminished cost, and far 
 less than by any other mode, or by any other nation on earth ; ours 
 being the vast, the unbounded prairies and pastures, and '' the cattle 
 on a thousand hills." The proportion of animal power which is 
 thus employed, is, in America, transcendently great. 
 
 Already, in many parts, our fields of grass are mown by aid of 
 horse power, and by this same power the produce thus mown is 
 raked, and gathered into barns ; by horse power fields of wheat are 
 also reaped; and low plantations of the mulberry may thus be shorn 
 of their foliage by machinery formed of numerous, parallel, and 
 prong-shaped knives, with guarded sides, and edges vertical. 
 
 We have mountains of anthracite and mountains of iron ore lyino- 
 contiguous. The United States contain at least 80,000 square 
 miles of coal and of iron, or sixteen times the area or amount of all 
 Europe ; and one vast uninterrupted field, extending 900 miles in 
 length, from Pennsylvania inclusive, to Alabama, contains 50,000 
 square miles. 
 
 Our advantages are indeed very great : to be duly appreciated, they 
 must be estimated singly and individually : how much greater and 
 more striking will they then appear, if considered collectively. Our 
 innumerable rivers and rapid streams, our immense forests and 
 mmes, the exhaustless treasures of fuel and of flame, the combined 
 elements of water, earth, and of fire, ofler resources of mighty 
 power, unknown and immeasurable, and willing aids in abridaino- 
 the labors of man. ° ^ " 
 
 The same transcendent power of steam, which drags the huge 
 ship, or ponderous car, will, ere long, become the mfghty instru- 
 ment, or universal power, by who.se aid every ao-ricultural operation 
 will be performed. 
 
 Hail, progress of improvement ! all hall ! How swift its speed ! in 
 all thintrs how great, how wonderful in tills our day ! In vain do 
 those false men oppose, — tliose false men, in fine, who, denouncing 
 
406 APPENDIX. 
 
 all as innovation, have ever been the unceasing opponents of every 
 improvement in every age, — in vain do they strive to obstruct its 
 progress and to cause a retrograde ; or, to stop its march, which is 
 onward and irresistible. 
 
 CHAPTER II.— HISTORY OF THE SILK-WORM. 
 
 The silk- worm, or Bomhjx mori, is a caterpillar; its body formed 
 of twelve membranous rings ; these rings support the legs, which 
 are sixteen in number, and in pairs. Six of these are in Front and 
 inflexible, and situated beneath the three first rings, and are each 
 covered with a scale. The other ten are flexible and membranous, 
 their positions beneath the rings ; these are called climbers or hold- 
 ers, and are provided with sharp hooks or claws, to aid in climbing. 
 The head has a horny covering, like a scale ; the jaws are very 
 strong, the teeth sharp, serrated, or indented like a saw. The 
 mouth is vertical and peculiar, and not horizontal, as in most other 
 beings ; two broad objects in its forehead, which might be mistaken 
 for eyes, are but bones of the skull. The eyes are small, fourteen 
 in number, seven on each side of the head, and near the mouth. 
 The organs of respiration are eighteen in number ; equidistant, and 
 situated along the body, are the holes or openings, nine on each side, 
 which serve for breathing. 
 
 The substance of which the silk is composed is a liquid, transpa- 
 rent gum, of a fine yellow color, and is contained in two separate 
 sacs, of slender dimensions. Each of these vessels is about ten 
 inches in length, and wound in the stomach in spiral folds : near the 
 jaws two ducts convey the silken fluid ; these, uniting in one, serve 
 to compose the silken thread, which is usually from 400 to 1 ,200 feet 
 in length. 
 
 The eggs of the silk- worm are of a dark lilac or date color. The 
 silk- worms are at first black and extremely small ; as they advance 
 in age and size, they cast off their outer covering or skin, usually 
 from three to four times, at different periods, according to the variety. 
 These successive changes are called mouUings ; and the times inter- 
 vening are termed oo-es. In a colder temperature, the duration of 
 these several periods is prolonged ; but in a warm climate, the period 
 or season of the first moulting, which terminates the first age, 
 usually occurs on the fourth or fifth day of its existence; the second 
 on the eighth or ninth day ; the third on the thirteenth or fourteenth 
 day ; and the last on the twenty-second day. At each of these crit- 
 ical periods, the silk-worms remain in a torpid state, eating little, or 
 absolutely nothing,for a day or more. At the end of about ten days 
 more from the last period, or in about thirty-two days from the be- 
 ginning, the insect, now fully grown, is about three inches and one 
 third in length, transparent, of a yellowish white or pearl color. 
 Having now completed their fifth or last age, they eat no more, but 
 ascend to the leaves or brush- wood, which are placed for the purpose, 
 and commence the formation of the cocoons ; and, in the construc- 
 tion of these, the insect works busily and incessantly night and day, 
 during four days. The labor finished, the insect in the centre be- 
 comes transformed to the chrysalis state. 
 
RESOURCES OF AMERICA, SILK, ETC. 407 
 
 The vital functions of the silk-worm are accelerated by warmth, 
 and the time occupied in passing through the various mutations is 
 hastened, not only by the increased temperature, but materially 
 by the degree of attention which is bestowed on tlie insects. In 
 Madras, according to Dr. Anderson, and where the climate is very 
 warm, the silk-worm passes through all its evolutions in twenty-two 
 days. Here, then, is not only a saving in regard to time and labor, 
 but a great and very important saving also in regard to food. 
 
 The cocoon is usually an inch and a third in length, of an oval 
 form ; the color yellow, or straw, or pure white. The outer cover- 
 ing is like finest wool, and is called^o^, and is easily detached ; this 
 being removed, the end of a thread is discovered, of extreme fine- 
 ness. 
 
 After an interval of from fifteen to twenty days' repose, the moth 
 ejects from its mouth a liquor, which moistens the gum and dissolves 
 the adhesiveness of the texture of the ball ; and by frequent motions 
 of its head, it loosens and forces aside the filaments, without sunder- 
 ing a single silken thread, until it reappears, transformed to a large 
 butterfly, of a grayish white color, with four wings, two eyes, and 
 two black, feathery horns or. plumes. Unsbrouded, in this its last 
 and perfect form, both male and female, they come forth to the light 
 of day : from this time they take no visible food to the day of their 
 death. 
 
 They commence laying their eggs m twenty-four or thirty-six 
 hours after leaving the cocoon. Each female usually lays four hun- 
 dred eggs, which firmly adhere to the paper, on which they are ar- 
 ranged in a handsome and circular form. In a few days after, their 
 multifarious labors being ended, the insect dies. 
 
 The silk- worm remains in the chrysalis state a length of time cor- 
 responding with the temperature of the climate. In England they 
 remain 30 days; in France, 21 ; in Spain and Italy, 18 or 20; in 
 the United States, about the same ; and in India, but 11 days. 
 
 A silk-worm sometimes measures more than three inches in its 
 greatest length ; but few attain to dimensions so large. If the 
 longitudinal dimensions of an insect which attains to 40 lines be 
 compared during the different ages, and their length at the period 
 of hatching being unity, or 1, their length at the end of the first 
 age will be 4 ; at the end of the second age, 6 ; at the end of the 
 third age, 12; at the end of the fourth age, 20; at the end of the 
 fifth age, 40. 
 
 The silk- worm, like other caterpillars, is a cold-blooded insect, its 
 temperature that of the atmosphere in which it breathes. Sudden 
 changes from cold to heat are highly injurious ; yet it has beeo, 
 found that the silk-worm is capable of enduring a great degree oi 
 heat, if uniformly maintained. Such a degree they must at times 
 endure in their own native forests, not only of light, but also of heat, 
 with no shelter from the scorching sun but the shadow of a leaf. 
 Yet in no case is a due degree of warmth more needful, than while 
 the insect is forming the cocoon. If, at any time while they are 
 performing this most important labor, they are permitted to suffer 
 from cold, they cease from their labors, and remain inactive, or move 
 but slowly, as may be discerned while the cocoons are yet trans- 
 parent. It has been proved, on dissection of the silk-worms which 
 thus suffer and become torpid through cold, that the glutinous mat- 
 
408 APPENDIX. 
 
 ter in their silk reservoirs had become so congealed and tenacious 
 from cold, as to resemble strong tendons ; which sufficiently ac- 
 counted for the inability of the insect to draw forth the silken fila- 
 ment. Yet no sooner is the temperature increased, than they will 
 resume their labors with increased activity; but will again desist, if 
 exposed again to cold. If neglected at this critical period, they as- 
 sume, in due time, the chrysalis form, but, for want of sufficient 
 strength, leave incomplete their silken tomb. 
 
 CHAPTER III. --VARIETIES OF SILK-WORMS. 
 
 1. Sina Silk-WorTii. This is a variety imported into France from 
 China, by Louis XVI., in 1784 ; a large, pure while, and extremely 
 beautiful variety, which is preferred, in that country, to all others. 
 Their cocoons are pure white, large, and fine, and the silk-worms 
 hatch simultaneously. 
 
 2. The Large Single- Crop Worm. A very superior variety, wheth- 
 er of a pure white or brown. Their period of hatching may be 
 hastened or prolonged to a late period in summer; and thus they will 
 yield two crops or more. The cocoons, being of large size, are on 
 this account more profitable to raise or to reel, than any other varie- 
 ty except the Sina. 
 
 3. The Silk- Worm of Two Crops. A small variety, from Italy ; a 
 pale, white worm; the silk is white, and very fine ; the cocoons are 
 also small, and, on this account, deemed unprofitable. 
 
 4. Silk-Worm of Eight Crops., or Daceij. At the silk establishment 
 of the British East India Company at Jungepore, in Bengal, besides 
 the common silk-worm, which produces but a single crop annually, 
 they have also another silk-worm, called Dacey, which produces 
 eight crops or harvests, and is supposed to be indigenous. 
 
 5. Friuli Silk- Worms. There is a variety of silk-worms found in 
 Friuli, so very large, that two of these, when fully grown, will out- 
 weigh five of the common kind; and their cocoons weigh almost in 
 the same proportion. The quantity of food is one tenth less in pro- 
 portion to the weight of cocoons produced, than the common kind, 
 but they require five or six days longer in their evolutions before 
 they begin to spin. Their cocoons are four times as heavy as those 
 of the small variety of silk-worm. Each cocoon yields nearly 8^ 
 grains, and measures almost 1.300 yards; and 100 cocoons weigh a 
 pound, and 1,091 will yield a pound of pure reeled silk. Friuli silk 
 is said to cause more trouble andv.'astein its manufacture, than that 
 of either France or Lombardy. This may be owing, either to the 
 breed of silk-worms, or, what is much more probable, to its being 
 imperfectly reeled. 
 
 For an account of the two following kinds of silk-worms, which are 
 described as peculiar to Hindoostan, 1 am indebted to the researches 
 of General Dearborn, who has described them from Milburns Ori- 
 ental Commerce. 
 
 6. Arrindy Silk- Worm. This silk- worm is a species totally differ- 
 ent from any hitherto described or known, and is called Arrindy^ 
 from the name of the ylant, the Rhicimis., or Palmi Chrisii, on which 
 
RESOURCES OF AMERICA, SILK, ETC. 409 
 
 the insect feeds. It is peculiar to the districts of Dinagepore and 
 Ranffpore, in the interior of Bengal, where it is reared by the na- 
 tives in a domestic state, as they do other silk-worms. The I'alma 
 Christi is largely cultivated in India, as it is also in many parts of 
 France and some other countries, for the abundant produce of oil 
 which is obtained from its seeds, which is known in commerce as 
 the Castor oil. This plant is therefore cultivated for the double use 
 of seeds and also of its leaves. , , • 
 
 The cocoons thus produced are remarkably soft, and white or yel- 
 lowish, and the filament is so exceeding delicate, that it cannot be 
 wound, as are other cocoons, but must be spun like cotton. The 
 cloth woven of this substance, is white, coarse, and of a seemingly 
 loose texture, but of incredible durability. It is used for the clothing 
 of both men and women, and will wear constantly for ten, fifteen, or 
 twenty years. The merchants also use it for packing fine cloths, 
 shawls, and silks. Hot water dissolves its texture, causing it to 
 tear ; it is therefore washed only in cold water. 
 
 The Arrinda or Eria silk is reared in Assam, as in almost all Hm- 
 doostan, but entirely within doors. It is fed principally on the Hera, 
 or Palma Christi. It affords a fibre which at first looks rough, but 
 after repeated washings becomes soft and silky. The poorest people 
 of Hindoostan are clothed with this material, which is warm, and of 
 incredible durability, the whole lifetime of a single person being 
 seldom sufficient to wear out a garment made of this silk, which de- 
 scends from mother to daughter for generations. Twelve broods of 
 this silk are sometimes raised in a year. In Assam alone, 80,000 
 pounds of this silk are annually produced. 
 
 The Palma Christi flourishes in all the states of the south, and as 
 far north as the latitude of Boston. 
 
 7. Tusseh, or Wild Silk- Worm of India. This is a species of silk- 
 worm which cannot be domesticated. They are so abundant in 
 many parts of Bengal, and the provinces adjoining, as to have af- 
 forded to the natives of those countries, and particularly to the Bra- 
 mins, from time immemorial, considerable supplies of a most durable, 
 coarse, dark-colored silk, which is woven into a fabric called Tus- 
 seh-dootic. 
 
 This species of silk-worm might, it is supposed, prove highly use- 
 ful to the inhabitants of the south of Europe, and also of the Southern 
 States of America, where a cheap, light, cool, and durable dress is 
 much wanted — such a dress as this silk affords, and such as is worn 
 by the Braining of India. Once introduced, they would probably 
 flourish, unaided by the care or assiduous attentions of man. 
 
 In the province of Assam, in Hindoostan, Asia, which has lately 
 cuine into the possession of the British power, amongst other pro- 
 ductions hitherto unknown, there have been found about a dozen 
 species of silk-worms, which produce the materials for valuable 
 fabrics, including also the Arrinda. 
 
 8. The Muga Silk-Worm is never domesticated, or reared in 
 houses; they feed on the leaves of a variety of trees. The eggs are 
 laid on wisps of hay, which are collected and placed on the trees, 
 where they soon hatch ; plantain leaves being tied around the bot- 
 tom of the tree, over which the worms will never pass. When a 
 tree is stripped of its foliage, they descend, and are removed to other 
 trees, by means of dishes of bamboo attached to poles. They feed 
 
 35 
 
410 APPENDIX. 
 
 thirty days, when they descend to the plantains, and, being gathered, 
 and placed on dry leaves, they form their cocoons. Their cocoons 
 are two inches long, and thick in proportion ; they are not reeled like 
 common silk, but spun like cotton or worsted. The silk is wove into 
 cloth for scarfs, turbans, sashes, &c. In that climate they produce 
 six crops in a year. 50,000 pounds of this silk is annually made in 
 Assam, It may be the same silk-worm as that last described. 
 
 There is another sort of these silk-worms, which produces a fibre 
 of great lustre ; and a fourth kind, very large, the moths measuring 
 ten inches across the wings. 
 
 CHAPTER IV. — MULBERRY, (Morus.) 
 
 The mulberry, or morus of the botanists, is a genus comprising 
 many species. It derives its name from Mor, in Celtic, black. Its 
 origin has been assigned to China, but several species have been 
 found growing in a wild state in America. In cold climates it is a 
 deciduous tree, but an evergreen tree within the tropics. It was 
 cultivated at a very early period of time in Western Asia and in Eu- 
 rope, but only for its fruit. The fruit is a berry of a roundish or ob- 
 long form; of a color varying from white to red or black; its pulp 
 envelops numerous small seeds. 
 
 Uses. Most of the varieties of the mulberry are esteemed dessert 
 fruits. When perfectly mature, they are grateful to the taste, and 
 very wholesome; the sirup is useful in mitigating inflammation of 
 the throat. The juice, when properly fermented, aftbrds a pleasant, 
 vinous wine ; mixed with apples, they afford a delicious beverage 
 called mulberry cider, of a deep red color, like Port wine. 
 
 The wood of the mulberry tree is compact, elastic, and hard, and 
 susceptible of a fine polish ; it is therefore sought after by the uphol- 
 sterer, the carver, and the turner. The strength of the timber ren- 
 ders it valuable to the joiner, and also for building boats : its power 
 of resisting the action of water has been compared to oak. 
 
 The roots of the mulberry tree are of a yellow color, and strike 
 downward; and the tree is extremely long-lived. M. de Saint 
 Fond saw, in 1802, one of the original or parent trees of all the 
 white mulberry trees of France, which the followers of Charles VIII. 
 had brought from Italy, on his invasion of that country in 1494. 
 M. Lachaux had caused this tree to be encompassed by a wall, to 
 evince his respect and veneration, and to serve as a monument to a 
 tree so inestimable. 
 
 Whoever would enter extensively and at once on the cultivation 
 of silk, let them, first of all, bestow their attention on the culture of 
 the abundant supplies of food ; this principal and essential food be- 
 ing no other than the material leaves of the various species of the 
 mulberry tree. Not every kind, however, is equally suitable. Lin- 
 naeus has enumerated seven species of those which were known in 
 his day ; and amongst these there are two species, the Tinctora and 
 Indica, which are not used as the food of the silk-worm. The Tine- 
 tora is the Fustic of commerce, and is used only as a dye. 
 
 The nourishment which is contained in the mulberry leaf is not 
 
RESOURCES OF AMERICA, SILK, ETC. 411 
 
 completely developed till the leaf is fully grown. The leaf, accord- 
 ing to the analysis of Count Dandolo, contains, 1. The fibrous 
 substance; 2. The coloring matter; 3. Water; 4. The saccharine 
 substance; 5. The resinous substance. The saccharine substance is 
 that which nourishes the insect, augmenting its growth and size. The 
 resinous substance is that which, " separating itself gradually from 
 the leaf, and attracted by the animal organization, accumulates, 
 cleans itself, and insensibly fills the two reservoirs or silk vessels." 
 The proportion of this nutriment depends on the variety of the 
 mulberry, the age, the soil, and the moisture or dryness of the 
 season. 
 
 CHAPTER v. — VARIETIES OF THE MULBERRY. 
 
 Space will not admit a very particular description of every varie 
 ty. We will briefly describe a few, all fine for silk. 
 
 1. Japan Paper Mulberry. Broussonetia papyrifera. 
 
 The tree is of rapid growth, and rises to a large size, with a round 
 head ; the leaves are rough, either cordate, entire, lobed,or palmated. 
 It is a native of China and Japan, and the liber, or inner bark, by 
 being beaten to render it pliable, serves for paper, and as an article 
 of clothing in those countries. The fruit is round and curious, but 
 not edible. The leaves are eaten by the silk- worms; and for this 
 purpose, it is now successfully cultivated in France. 
 
 A beautiful vegetable silk is procured from the bark of the young 
 branches of the papyrifera, as has been proved by M. la Rouverie. 
 He directs that the bark be separated, while the tree is in full sap, 
 and beaten with mallets, and steeped in water, by which process he 
 affirms fibres are obtained almost equal to silk in quality, and which, 
 when woven, form a cloth whose texture resembles silk. 
 
 2. Shining-Leaved Mulberry. Morns lucida. 
 
 Leaves very large, pointed, cordate, and shining; fine for silk. 
 
 3. Tartarean Mulberry. Morus Tartarica. 
 
 The fruit resembles the Morus nigra. A variety from the vicinity 
 of Asoph. It abounds on the banks of the Volga and Tanais 
 Leaves large, oval, oblong, serrated, shining ; excellent for silk. 
 
 4. White Italian. Morus alba. 
 
 A native of China, naturalized in Italy ; already described ; too 
 well known to need a more particular description. The leaves are 
 small, but fine for silk ; the fruit insipid ; the bark forms a prepara- 
 tion resembling silk. The young wood being gathered in Septem- 
 ber, and steeped by day in still water, and spread on grass by night, 
 for three or four days, may then be prepared and woven like flax. 
 
 5. MoRETTi Mulberry. A new variety, sometimes miscalled 
 Mpine. Leaves ovate, sharp-pointed, entire, cordate at the base ; thin, 
 smooth, large, of a beautiful and rather deep-shining green ; the 
 silk fine. 
 
 6. Morus Alata. Leaves large and beautiful. 
 
 7. Roman Dura. Leaves large, yellowish green, shining, and 
 beautiful. The Morus Expansa proves identical with Roman dura. 
 
 8. Brussa. a variety from the vicinity of Constantinople, some- 
 
412 APPENDIX. 
 
 times called the Asiatic. Leaves large, and of excellent quality. 
 Other fine varieties, with large leaves, are the 
 
 9. Morus Alba Giazzola ; 10. Folia Doppia ; 11. Rose-Leaved, 
 12. Small Queen ; 13. Spanish. 
 
 14. Gushing 's New Chinese Mulberry. 
 
 A new variety, lately introduced from China, by John P. Gush- 
 ing, Esq., of Belmont, in Watertown. It was received from his 
 Chinese friend in Canton, in the spring of 1837, and was imported in 
 a growing state. Many trees of this fine variety have been liberally 
 disseminated by him. I have thence affixed his name to the tree. 
 The tree is of the most rapid growth ; the leaves very large, general- 
 ly entire, but varying in the same species ; some being palmated or 
 lobed, and of a beautiful shining green, and very numerous or thick 
 set. The tree and its leaf are splendid, far more so than any other 
 variety yet known ; the Morus multicaidis only excepted, which is 
 evidently with this species very nearly allied. It produces silk of 
 the first quality. The Canton Mulberry, so called, which was intro- 
 duced by Dr. Stebbins, is evidently a variety of the same species. 
 
 15. Morus Multicaulis. Perrotet Mulberry. Morus Alba 
 Sinensis. 
 
 A new variety, which is also called, by way of excellence, the Chi- 
 nese Mulberry ; a tree of surpassing beauty ; a new and most valua- 
 ble variety for the nourishment of silk-worms ; a tree which is 
 represented as possessing such decided superiority over all others, 
 that it will speedily be substituted for them all, in every region of 
 the globe. 
 
 It originated in the elevated regions of China, a country famous 
 from antiquity lor its silk ; a parallel only to our own, in all its va- 
 rious climates and divers latitudes. It is to this tree, that the disci- 
 ples of Confucius acknowledge their indebtedness for the prosperity 
 and solidity of their empire. 
 
 The tree grows vigorous, upright, and beautiful ; tlie leaves, large, 
 soft, and tender, are petiolate, cordate, acuminate, serrated towards 
 the summit, marked with nerves, always entire ; their upper surface 
 is convex or curled, of a deep and beautiful shining green. The 
 form and dimensions of the leaf vary in different soils. In a dry 
 and arid soil they are of diminished size, their form elliptical, and 
 without the heart-shaped indentation at the base, their breadth be- 
 ing six inches, and their length eight; but in a light, rich, and fri- 
 able soil, the produce of the foliage is most abundant, the leaves large 
 and cordiform, extraordinary specimens having sometimes measured 
 more than a foot in breadth, and fifteen inches in length. 
 
 The Morus multicaulis differs from all others in the uncommon 
 vigor of its growth, and the property which the roots possess of 
 throwing up numerous flexible stalks, the great length which these 
 stalks acquire in a short space of time, and the facflity with which 
 it is propagated from layers, or even from the cuttings of a single 
 eye. No other variety will strike root thus readily from cuttings, 
 but all others with difficulty. It differs, also, from the remarkable 
 size which the thin, soft, and tender leaves speedily acquire, and the 
 promptitude with which they are renewed. 
 
 In all the maritime districts, from Long Island Sound to Georgia 
 in point of hardiness, both the Morus multicaulis and the Canton 
 mulberry bear great resemblance to the oak; so also on the elevated 
 
RESOURCES Ot AMERICA, SILK, ETC. 413 
 
 grounds near Boston. But in the low plains of the interior, and in 
 the valleys of the north, they are liable to be injured in their tops 
 by winter; yet in spring they start forth from the root with fresh 
 vigor and renewed luxuriance. Both varieties, being of a prolonged 
 growth, are therefore admirably calculated for the production of 
 numerous crops of silk in a season. 
 
 CHAPTER VI. — SUBSTITUTES FOR THfi MULBERRY 
 
 Various are the substitutes which have beer? proposed for the 
 mulberry, which seems, indeed, the only suitable food. The Osage 
 orange, or Madura, is, in fact, a species of the mulberry, and is 
 found to answer well ; but the leaves cannot be gathered, except 
 with inconvenience, on account of the numerous thorns. Latterly 
 the Ramoon tree, a plant which grows only in the tropics, has been 
 introduced to our notice as admirably adapted as food for the 
 silk-worm, in its own proper climate. 
 
 The Ramoon Tree (Trophis Americana) is an evergreen tree, a 
 native of the East and West Indies. In Jamaica it has been long 
 known and used as the food of horses and cattle, and especially 
 during the drtj months, when, in some of those withering seasons, 
 the most fertile valleys and pastures become the scenes of utter des- 
 olation — all being destroyed by a scorching sun. 
 
 The Ramoon tree flourishes in the most barren and arid soil, 
 producing at all seasons a succession of fresh leaves, and never suf- 
 fers from drought. The leaves are oblong, acuminate or lanceolate, 
 smooth, and entire. A quantity of silk-worms having been imported, 
 and all other substitutes failing, the leaves of the Ramoon were tried 
 with signal and unexpected success. A Jamaica paper of March 9, 
 1838, stales, that the silk-worms not only devoured them greedily, 
 but appeared also to thrive better on them than on the mulberry 
 The silk produced was of a pure white color, and worth forty shil 
 lings a pound ; and it was calculated that three crops would be pro- 
 duced in a year. The House of Assembly of Jamaica have voted 
 the discoverer the sum of fifty pounds, "ivitha view to a future 
 grant,'' as he progresses in the rearing of the silk-worm. 
 
 CHAPTER VII. — SOIL, SITUATION, CLIMATE, &c. 
 
 Although the mulberry flourishes most luxuriantly in a moist and 
 rich soil and protected situation, yet the leaves which are produced 
 in such soils are more crude, and not of a quality so nourishing. 
 The growth of the tree in such soils and expositions, besides being 
 more rapid, is prolonged to a later period in autumn, or until suddenly 
 arrested by frost; and the immature wood of a forced growth, being 
 more tender, is consequently more liable to be killed by early frosts 
 and by winter. Such appears to have been the case in the winter 
 of 1831-2, which destroyed so many full-grown trees of the hardiest 
 35* 
 
414 APPENDIX. 
 
 description, even to the root. The ravages of that destructive win- 
 ter seem to have been confined to particular situations and soils ; to 
 the productions of the forced growth of a summer not less uncommon 
 and extraordinary. 
 
 In a state of nature, and in the shades and protection of the forrrf,, 
 or of herbage, the growth of the young tree being slow, and the 
 Wood completely matured in due season, the case is far otherwise; 
 the bountiful covering of moss, of herbage, or of leaves, with which 
 provident nature clothes the ground, being amply sufficient to mod- 
 ify the growtli of the plant, and defend, at the root. This protection, 
 like the fleecy snow, being twofold, it defends alike from the blasts 
 of sudden and excessive cold, also from the still more destructive 
 and pernicious rays of the sun. These remarks are equally applica- 
 ble to the very young treees of the different varieties of the mulberry, 
 to those especially which late in autumn have been transplanted to 
 new positions, or the forced trees of but a single summer's growth : 
 defenceless, unprotected, and all exposed, on an unsuitable and 
 naked soil, they meet the frosts of autumn and of winter unprepared. 
 A dry, sterile sand is unsuitable ; and a shallow soil on a founda- 
 tion of clay produces leaves of bad quality. In low, rich grounds, 
 and extensive plains or prairies, near ponds, and in the valleys of 
 rivers, the mulberry tree indeed grows most vigorously, yet the 
 leaves being more watery, though voraciously devoured, they prolong 
 the labors of the insect by inducing weakness, and injure the quality 
 of the produce. These grounds are alike exposed to the destructive 
 frosts of winter and of summer : the moisture of the atmosphere in 
 such situations causes the leaves to become spotted and to mildew, 
 and the leaves thus infected, if given to the insects, are the sure 
 Eources of disease and of death. 
 
 Sunny expositions and the declivities of hills, those especially 
 which slope to the south, east, or west, are favorable. The cocoons 
 of mountainous countries are deemed superior to those of the plains; 
 although not so large, they are usually of a whiter color. Plant the 
 mulberry tree on the high uplands, and on the hills, for here they 
 are neither exposed to suffer from the early and the latter frosts, nor 
 are the leaves liable to become spotted or diseased from the mildew; 
 and from these combined causes, the growth of the tree will be con- 
 sequently prolonged for a double length of time. 
 
 Prepare the soil by suitable nutriment, to the depth of eighteen 
 inches beneath the tree, and to a proper distance around. The 
 roots of the mulberry tree strike downwards ; other plants may 
 therefore be profitably cultivated beneath its shade, which is not 
 deemed pernicious, the whole ground being kept as a garden during 
 the first years. 
 
 The proper soils for the mulberry tree are '' dry, sandy., or stony.'* 
 And trees growing on dry, sandy, or stony soils, and situated on the 
 open plains, and on hills the most exposed to cold winds, will be 
 found to suffer least of all from the destructive frosts of autumn and 
 of winter. With all authors I must agree in recominending a soil 
 of but moderate fertility , and least of all a cold, moist, and heavy soil, 
 on a clay foundation, or even a very rich soil ; a dry soil, on a friable 
 subsoil, on gentle elevations or declivities, being the most suitable 
 of all for the mulberry from China. 
 
 Land of middhng quality will answer admirably — land less calcu« 
 
RESOURCES OF AMERICA, SILK, ETC. 4 15 
 
 lated for other profitable cultivation. Land half covered with rocks 
 may be profitably covered with mulberry trees, which will here find 
 ample moisture, and nourishment, and warmth, from the direct and 
 reflected rays of the sun. 
 
 By cultivating the mulberry tree in hedge-rows^ the ground will, 
 in a short space of time, produce double the amount of food v;hich 
 can be obtained in any other way. And an equal amount of leaves 
 may be gathered from the trees m hedge-rows, at less than one half 
 the labor and expense which would be required from standard trees. 
 It is thus that the mulberry is cultivated in China ; in autumn their 
 hedges are annually cut down to near the surface of the ground, for 
 the production of a new and more luxuriant crop of leaves in the 
 ensuing season. 
 
 In Persia, as we are informed, the trees are kept low, and not suf- 
 fered to rise over six or eight feet in height. Broussa, a city of 
 Turkey, at the foot of Mount Olympus, is famous for its silk, and is 
 surrounded by mulberry plantations. The trees, says Commodore 
 Porter, are planted in rows, not more than two or three feet apart, 
 and kept pruned low for Use, in the season for gathering the loaves 
 so that a man may reach the top. At other places in this great silk 
 district, the same system is pursued. In stripping the leaves, those 
 at the tip ends of the twigs are always left. But, in hot countries, 
 the silk^Worms are fed wholly on 'prunings^ as the leaves thus for a 
 longer time preserve their needful freshness and moisture. 
 
 John P. Cushing, Esq., of Belmont, in Watertown, a gentleman 
 who has resided many years in China, has stated that the most ap- 
 proved mode of cultivating the mulberry, as practised in that coun- 
 try, consists in keeping them low by annual prunings, like plantations 
 of raspberries. The same mode is also practised in India. This 
 system of close planting and low pruning is in perfect conformity 
 with the highly-approved mode of management which is now so 
 extensively adopted with the grape vine, in vineyard culture, i» 
 modern France. 
 
 During her residence at Broussa, Miss Pardee visited the estab- 
 lishments of the silk-worms, and made very particular inquiry as to 
 the mode of feeding and management. The silk-worrns, as she 
 states, are fed indiscriminately with branches of the red and the 
 white mulberry, the last being preferred. The branches are strewed 
 on the floor, and the silk-worms are never touched with the hand ; 
 the withered mass being never removed, and when ready to spin, oak 
 boughs, about four feet high, are planted in the mass, like a minia- 
 ture forest, and in their leaves the silk-worms form their cocoons. 
 Every crevice of the apartment is carefully closed to exclude the 
 admission of air, and a fire of " charcoal ashes " is constantly kept 
 up throughout both day and night. Meanwhile, as she states, it ap- 
 pears certain that this mode of feeding and of management greatly 
 nicreases the quantity of silk, and diminishes the labor of the feeders. 
 This is the mode of feeding the silk- worms which produce, in the 
 neighborhood of Broussa, an extraordinary quantity of silk. There 
 is scarcely a house in the neighborhood of Broussa which does not 
 contain several apartments filled with silk-worms, whose produce is 
 disposed of to the spinners, of which there are a considerable num- 
 Dcr in the city. 
 
 In one day, and of those only which entered at one single gate ol 
 
416 APPENDIX* 
 
 the city, and passed directly beneath her window, she counted up- 
 wards of two hundred individuals, each driving before him a horse, 
 mule, or donkey, and bearing boughs and foliage of the mulberry, 
 compactly loaded. These mulberries, covering the immense plain, 
 are each year cut down to the trunk closely. In the height of suju- 
 mer, the far-spreading mulberry woods assume the appearance of the 
 locust-blighted landscape; every tree being left a branchless trunk, 
 without a sign of foliage. 
 
 CHAPTER VIII. — CLIMATE, HABITS, AND MANAGEMENT 
 OF THE SILK-WORM. 
 
 Wherever the mulberry finds a congenial climate and soil, there 
 also the silk-worm will flourish ; such a climate and soil, and such 
 a country, is ours throughout its whole extent, from its eastern to its 
 western shores. 
 
 The silk-worm is a native of China, a country famous from re- 
 mote antiquity for its silk, and renowned for its industry, a parallel 
 only to our own in all its various climates, and divers latitudes, in all 
 its extraordinary vicissitudes of heat and cold. From China, also, we 
 derive tlie tree, the essential food on which the insect most delights 
 to feed. Transported to our shores, the silk- worm of Asia has here 
 found a genial climate, a salubrious atmosphere, and the abundant 
 pasture so well suited to all its wants. Wherever the Indian corn 
 will mature its seeds, wherever the peach will mature its fruits, 
 there also the mulberry and the silk- worms will flourish with ex- 
 traordinary luxuriance, as in their native clime. 
 
 Serene skies and days of unusual brightness are the characteris* 
 tics of our climate; those days of continuous heat, of brilliant 
 light and sunshine, being necessary, and these alone being all- 
 surticient duly to mature and to elaborate the juices of the leaves 
 of the mulberry in all its varieties, thus converting them into the 
 most healthy and nutritious food. Not every country is thus highly 
 favored by nature. 
 
 In England, first of all countries for its agriculture, they cannot 
 raise silk, how much soever they consume. There, owing to the 
 coldness and humidity of their climate, as their latest writers assure 
 us, the mulberry in all its varieties will not mature its leaf, so as to 
 become the wholesome and nutritious food of the silk-worm. (See 
 the popular Encyclopedia now publishing in London, article Mor lis.) 
 Neither will the Indian corn mature its seeds, nor the peach ripen its 
 fruit, in open culture, in that climate and country. 
 
 In Europe, they usually lose from 35 to 60 per cent, of their silk- 
 worms ; the latter being the usual loss among the peasants. And, 
 according to M. Beauvais, while the French have usually lost near 
 50 per cent, of their silk-Avorms, the Chinese, according to their 
 best historians, lose not one in a hundred. This is in a measure to 
 be ascribed to their superior climate ; but in part, also, it is justly due 
 to their superior skill and management. In part, also, it may be 
 ascribed to their rejecting, in the first instance and invariably, those 
 
RESOURCES OF AMERICA, SILK, ETC. 417 
 
 few worms which hatch prematurely ; but principally their extraor- 
 dinary success is to be ascribed to their subsequent treatment of the 
 insects, and particularly to their modes contrived for the purposes 
 of ventilation and the preservation of a high temperature and pure 
 atmosphere, and to the great attention which they bestow on them ; 
 to their constant and night feeding, as well as by day. Forty times 
 during the first twenty-four hours are they fed, and thirty times on 
 the second day, a less number on the third day, and a still less num- 
 ber on the subsequent days. 
 
 Aware of the immense importance of the silk culture to the inter- 
 ests of France, the government of that nation have established an 
 experimental silk-farm at Montgeron, in the north of that country, 
 under the superintendence of M. Camille Beauvais. Already, and 
 previous to the year 1835, by his extraordinary management, had 
 M. Beauvais succeeded in producing thirteen pounds of silk from 
 the same number of silk-worms which, in France, usually produce 
 but five pounds, and in Italy seven and a half pounds, and in India 
 twenty pounds, and even in that eold climate he then expected 
 soon to be able to produce an equal number of pounds. In the year 
 1837 was he enabled to produce 185 pounds of cocoons from 2,000 
 pounds of leaves, a quantity which had been found sufficient for that 
 same number of silk-worms, or for 40,000, which, being of a size so 
 superior, must have been more than sufficient for the production of 
 20 pounds of silk. By him, also, the wants of the silk- worm having 
 been made fully known by new discoveries, and these wants being 
 all supplied, losses from disease are no longer known. 
 
 The silk-worm is a cold-blooded insect, its temperature that of 
 the atmosphere in which it breathes ; its evolutions being wonder- 
 fully quickened by heat, and prolonged by cold. 77 to 84 degrees 
 of heat is its proper element, as now fully ascertained by M. Beau- 
 vais. Combined with this suitable degree of heat and of purity, a 
 certain degree of moisture in the atmospliere is indispensably neces- 
 sary. In their native condition, the silk-worms are exposed to dan- 
 gers continually, either from cold furious storms, or from devouring 
 foes. In such a temperature, and under the benign protection and 
 care of man, they flourish with extraordinary luxuriance, completing 
 their evolutions with great economy of time, of labor, and with aug- 
 mented production, all their labors being brought suddenly to a 
 close. 
 
 The habits of the silk- worm are peculiar to itself, both in regard 
 to the time of taking its nourishment and its sleep. These habits 
 differ essentially from those of the human race. The silk-worm 
 takes no liquid with its food, except only what is contained in the 
 fresh leaf on which it feeds. If neglected, or fed only at long inter- 
 vals, and during the day, even though at such times fed abundantly, 
 a large proportion of the food is thereby wasted. The leaves thus, 
 for a long time exposed, becoming dry, the silk-worms refuse to eat, 
 suffering irrecoverable injuries by day, and also during the long 
 night, both by reason of hunger and tormenting thirst. They suffer 
 doubly, also, from the voracity with which they then devour their food 
 in the morning. But by fresh feeding, at short and frequent inter- 
 vals, by night as well as by day, the food is all devoured, and half 
 the quantity will suffice, none being wasted ; and half the expenses 
 of gathering the leaves and of cultivation being saved; even less 
 
418 APPENDIX. 
 
 than one hundred pounds of leaves thus fed, being found amply 
 sufficient for the production of a pound of silk. The cocoons thus 
 formed will be large and heavy, the thread or filament substantial 
 and strong, not liable to break in reeling, thus causing neither 
 trouble nor waste. And eight pounds of cocoon of this superior 
 size, will, with careful and skilful reeling, produce a pound of raw 
 silk ; and in the manufacture of this silk the waste will be exceed- 
 ingly small. 
 
 The silk which is produced by the silk-worm is formed wholly 
 from the excess of food suddenly consumed, over and above what is 
 necessary to sustain life, as is also the fat of animals ; and the same 
 principles, in regard to feeding, are alike equally applicable ; in both 
 cases the true economy and great profit being the result of full and 
 constant feeding; a certain amount of food and liberal supply, and 
 this rightly administered, being indispensably requisite completely 
 to fatten the stall-fed ox during the accustomed period of a few 
 months. But if this same quantity of food were parsimoniously 
 given to this same animal, as its only subsistence, even during one 
 whole year, the effect would be lost, and the animal, thus ill fed, 
 would, at the end of this prolonged period, still remain the same 
 lean beast as before. In the former case, the profit from feeding, to 
 the owner, might indeed be very great, but in the latter case, quite 
 the reverse ; as, independently of the great loss of time, the whole la- 
 bor of feeding is also lost, and all the amount of food thus bestowed. 
 
 The days devoted by the silk-worms to sleep are those of their 
 moulting, or changes ; and except they sometimes pause for a few 
 moments, at all other times their sleep must be but transient, if, in- 
 deed, they ever sleep at all at any other time. In its native condi- 
 tion, the fresh leaf of the mulberry becomes its permanent abode. 
 From the first dawn of their existence they eat almost continually, 
 except only on those particular days, and until they begin their 
 cocoons, when they eat no more, but work incessantly during three 
 days and three nights, until, this their last work being finished, they 
 no longer work any more, but, entering the chrysalis state, they 
 slumber profoundly for a season. 
 
 CHAPTER IX. — PROFITS OF THE SILK CULTURE IN 
 FRANCE AND ITALY. 
 
 The profits of a crop of silk are usually indicated by the size and 
 quality of the cocoons. If the cocoons are very large, like the 
 products of the well-cultivated and highly-fertilized fields, it por- 
 tends a profitable and abundant harvest. 
 
 One of the most celebrated of all the English writers on the use- 
 ful arts, and on manufactures, is Dr. Andrew Ure ; and on agri- 
 culture, one of the most distinguished is M. Puvis, president of tiie 
 Agricultural Society of Ain, in France; the subject of silk having 
 been fully investigated by both, both writers being especially of 
 the latest day, and both having in their remarks a particular refer- 
 ence to France. " In a great part of that country, the soil and cli- 
 
RESOURCES OF AMERICA, SILK, ETC. 419 
 
 mate being favorable, both authorities concur in stating, that the 
 planting of the mulberry trees and the raising of silk- worms, are, in 
 this day, the most profitable of all agricultural pursuits. 
 
 The mulberry tree, says Dr. Ure, is valued in Provence at from 
 6d. to lOd. sterling each, (or 12 to 21 cents,) or, this being its cost at 
 the age of four years, at which time they are transplanted ; they 
 «nay be stripped of their leaves in the fifth and sixth years, or three 
 years from the time of grafting, and the seventh year it yields 
 leaves worth one shilling sterling, or twenty-two cents ; and they 
 go on increasing for twenty or thirty years, when the leaves bring 
 thirty shillings, or $7,20. Large trees in the south of France will 
 yield three hundred pounds, or, according to Dr. Ure, a tree will 
 yield from one hundred to three hundred pounds, according to its 
 magnitude and mode of cultivation. 
 
 The cost of cultivation is one franc (eighteen and a half cents) 
 per hundred pounds. The average cost of leaves, in good years, 
 is three francs, or fifty-five cents per hundred pounds on the trees, 
 in that country. 
 
 The silk husbandry in France is completed in six weeks from the 
 first of May ; thus affording the most rapid of all agricultural re- 
 turns, and requiring only a small advance of capital for the purchase 
 of the leaves. 
 
 Cocoons are found to lose seven and a half per cent, in weight, in 
 the first ten days, by the perspiration of the chrysalides. The pro- 
 portion between the weight of silk which can be reeled, and that of 
 the coarse floss which can only be spun, is found to be in the aver- 
 age proportion of nineteen to one in perfect cocoons. But this does 
 not include the outer floss, of a loose, furzy texture, which can 
 never be reeled. 
 
 1,000 ounces of perfect cocoons have been found to produce 150^ 
 ounces of pure cocoon. Thus every perfect ball, as soon as com- 
 pleted, contains more than one seventh part of pure cocoon ; but 
 this includes the floss and the pellicles. The length of the filament 
 is usually from 500 to 1,200 feet. Count Dandolo states that it sel- 
 dom exceeds 1,875 feet. 
 
 Count Dandolo has stated, that twenty-one pounds of leaves, with 
 economy in feeding, will produce one and a half pounds of cocoons. 
 Again he has stated that, in Dalmatia, he has procured one and a 
 half pounds of cocoons from fifteen pounds of leaves. 
 
 In 1814, which was considered a season extremely unfavorable 
 for silk- worms, Count Dandolo obtained fifteen ounces of very fine 
 silk from seven and a half pounds of cocoons ; and from the same 
 weight of refuse cocoons he obtained thirteen ounces. These ex- 
 traordinary cases are stated only to show the result of good and 
 right management. 
 
 At Cevennes, where the finest silk is produced, and where the 
 cocoon is cast out, when seven eighth parts are reeled, thirteen 
 pounds of cocoons, of a thread of four or five cocoons, are required 
 for a pound of the purest silk in the world. 
 
 The silk of Cevennes, in France, is probably the finest in tiio 
 world. I have particularly stated the mode in which it is reeled, 
 for to this cause, in a measure, it owes its celebrity. There is in 
 deed one kind which is sold at Lyons for from $4,42 to $4,64 the 
 English pound ; but there is a kind still finer, which brings $9,60 
 a pound. 
 
420 
 
 APPENDIX. 
 
 Four hundred thousand pounds of silk of superior quality was 
 raised in Cevennes in 1832, and since that period, this quantity has 
 been greatly increased ; as, among all employments of capital, none 
 is so productive as the mulberry tree. It was yielding, at the above 
 period, from fifteen to twenty per cent, profit to the intelligent agri- 
 culturist. Thus states Dr. Ure. 
 
 There is a description of M^hite silk, which is produced in the 
 department of the Upper Ardeche, which is of a quality so su- 
 perior, that it is purchased by the lace manufacturers of Nor- 
 mandy, for more than fifty francs (,f9,20) a pound. But a few years 
 since, it commanded a price as high as 150 francs a pound, (equal 
 to $27,60.) 
 
 The pound of silk, when well reeled, is capable of being con- 
 verted into sixteen yards of the ordinary quality of Gros de Na- 
 ples, or into fourteen yards of the first quality, and worth its weight 
 in silver. 
 
 The expense of reeling the excellent silk of Cevennes, which is 
 but of four to five cocoons to a thread, is, according to Dr. Ure, 
 but three francs and fifty centimes per Alais pound, which is equal 
 to ninety-two one hundredths of a pound English, for reeling silk of 
 this superior quality. This is about equal to sixty cents per English 
 pound. In Italy, and during June, July, and August, a woman at- 
 tending the kettle, and a girl to turn the reel, they work sixteen 
 hours in a day, and then tliey wind a rubo, or ten pounds' weight of 
 cocoons, which yields from one fifth to one sixth of their weight of 
 silk, when their quality is good ; the whole expense of reeling 
 amounting to 2^. Qd. sterling per English pound, (equal to sixty 
 cents.) Such are the statements of Dr. Ure. There, as in France, 
 one person attends the pans, while another is employed in turning 
 the reel. 
 
 In most agricultural operations, and in manufactures, there is great 
 saving, both of labor, of time, and of all things else, when these are 
 managed on an extensive scale : silk is by no means an exception to 
 this general rule, as this same system of M. Beauvais most fully 
 proves ; so also the Comte Dandolo had taught before. That silk may 
 De cultivated to profit on every farm and domestic establishment, 
 however small, is a truth now established beyond dispute. Those 
 distinguished masters have also proved, that, when skill and science 
 have come in aid, the silk business may be carried on to profit far 
 greater in large establishments and on an extended scale. 
 
 CHAPTER X.— SYSTEM OF M. CA3IILLE BEAUVAIS. 
 
 At tJie Government Establishment, or experimental silk-farm, 
 near Montgeron, in the north of France, M. Camille Beauvais, the 
 superintendent, has adopted, with signal success, the more complete 
 system of ventilation and of warming the apartments, invented by 
 M. D'Arcet. 
 
 By this system, a high temperature being at all times preserved 
 the silk- worms are fed twenty-four times a day, for three days, during 
 the first age , eighteen times a day during the second age ; twelve 
 
RESOURCES OF AMERICA; SILK, ETC 421 
 
 times a day during the thiid and fourth ages; and eight times a day 
 during the fifth, or last, and longest age, durir^g which they eai 
 many times more than during all the previous ages — the most per- 
 fect cleanliness and a pure atniospliere being at all times preserved 
 as indispensable. 
 
 In conjunction with this high temperature and continued feedings 
 a certain degree of moisture or constant dampness is indispensable j 
 since it is found that a drying heat has tlie effect, not only to absorb 
 suddenly all the moisture of tlie leaves, thus rendering them unfit 
 for food, but to absorb also the moisture from the lungs and bodies 
 of the insects. With a temperature of 81° to 84° of Fahr., a degree 
 of moisture must be preserved, equal to from 85° to 89° of Saussure s 
 hygrometer. Without this suitable degree of moisture, a high tem 
 perature was found by M. Beauvais to be utterly destructive. The 
 &ame destructive effect, it is well known, is produced on the human 
 system from similar causes. By this system of management he has 
 also ascertained that the worms eat more, while the consnmption of 
 leaves is diminished, because they make much less litter and waste; 
 the education being completed with a very great saving of time, 
 and, consequently, economy in all things. So great was this saving, 
 that, in 1836, the whole process was completed in twenty-one days, 
 Vv^hile in a common temperature it lasts usually from thirty-one to 
 thirty-three days. 
 
 CHAPTER XL — M. D'ARCET'S SYSTEM OF VENTILATION. 
 
 The salubrious Magnanarie^ or healthy cocoonery of M. D'Arcet, 
 is described as consisting of an oblong building with four ranges of 
 hurdles ; in the end is a brick flue or chimney, and near this the ap- 
 paratus for warming the apartments, when required, is placed, in the 
 cellar. This may consist of nothing more than a common cast-iron 
 box stove, the stove a little elevated. This stove is surrounded on 
 all sides, except the front, with a single wall built up roughly of 
 brick work, as high as the floor, leaving a space of about a foot, on 
 three sides of the stove, with a few openings at the bottom of the 
 Drick wall, for the admission of cold air from without ; this space 
 forms the air-chamber. The stove pipe rises a few feet; then, de- 
 scending within this narrow space, it passes off horizontally through 
 this brick work into the chimney. A little fire being kindled within 
 the stove, the cold air within the air-chamber, becoming heated, rises 
 to the top ; thence dividing into four main branches, it is carried, by 
 four main horizontal tubes of wood, beneath the floor, and directly 
 "beneath the hurdles. From these wooden tubes the heated air is 
 permitted to escape upwards through the floor by numerous holes 
 or openings, which are about two and a half feet asunder : these 
 holes are of unequal size, the first being about an inch square, the 
 size of each gradually increasing, as the current diminishes con- 
 tinually as it proceeds. In the garret, corresponding wooden tubes 
 are used, with holes opening downwards through the ceiling. 
 These tubes, uniting in one, enter the chimney ; these carry off the 
 impure or cold air of the whole apartment. Near the chimney, and 
 in the garret, and connected with these tubes, is a fan-wheel or 
 36 
 
422 APPENDIX. 
 
 blower, of thrice the dimensions of the wooden tubes, in excessive 
 hot and calm or sultry days, when not a breath of air is stirring. 
 By this simple process, artificial currents may be at any time pro- 
 duced, and a hot, impure, stagnant atmosphere is speedily drawn 
 out ; fresh, cool, and pure air, rising through the openings from be- 
 neath, until the whole interior air is completely changed. I must 
 observe, that, in warming the apartments by this mode, it is absolutely 
 necessary that a small portion of moisture or steam should be infused 
 along with the heated air. The silk-worms require it.* 
 
 In most of our northern cities, at this day, numerous private 
 dwellings, and public houses and churches, and most of our great 
 manufactories, are warmed in this way, by currents of heated air 
 from the cellar; this being the most economical and perfect mode 
 which has hitherto been devised. But during the calm and sultry 
 days, and days of excessive heat, in some parts of India, the apart- 
 ments of the opulent are refreshed by cool breezes artificially pro- 
 duced, a man standing at the door with a vast fan. 
 
 It has been very lately stated by Dr. Ure, that the five-guinea 
 fan of Messrs. Lillie and Fairbairns operates to admiration. In 
 some of those vast manufactories of Manchester, where its use has 
 been introduced, the whole impure and unwholesome air is com- 
 pletely and suddenly expelled and driven out, its space being sup- 
 plied by air, pure, fresh, and wholesome. 
 
 The Thermometer is an instrument of the most simple kind, 
 which measures the degrees of heat and cold with as unerring cer- 
 tainty as a watch measures time. A child may learn its use in a 
 moment, and be able to teach its use to thousands. It consists 
 of a small bulb of glass, of the size of a bullet, connected with a 
 small glass tube : the bulb and part of the tube being filled either 
 with quicksilver, or with pure alcohol, double distilled from purest 
 rum or brandy, the top of the glass tube is hermetically sealed, by 
 melting the glass, by aid of a blowpipe, in the blaze of a lamp; a 
 scale of thin brass, iron, or wood being now added, it is graduated 
 by another thermometer. As the heat of the atmosphere increases, 
 the spirit expands and rises in the tube ; by cold, the spirit contracts 
 and descends. The cost of the instrument need not exceed a dollar, 
 and it can never get out of order. In regulating the temperature of 
 apartments, of baths, in evaporation, and in distillation, its use is 
 necessary, and in breweries and in hot and green-houses it is indis- 
 pensable. They are found in the mansions of our citizens in every 
 town and village of our land; and those gentlemen who, while they 
 approve, yet discourage the use of this instrument, have egregiously 
 mistaken the character of our countrymen. Eminently useful as it 
 is, they will both know and possess the instrument. 
 
 The Chinese regulate the temperature of the apartments devoted 
 
 * Flame fires are not approved for giving warmth to the apartments of 
 the silk-worms, in recent practice. They do indeed promote circula- 
 tion, but Ihey scorch the air. An iron stove heated to redness burns the 
 vital air, consuming the oxygen as much as does burning charcoal 5 although 
 it may emit no mephitic vapor, yet it renders the air obnoxious to meu and 
 all animals that breathe. 
 
RESOURCES OF AMERICA, SILK, ETC. 423 
 
 to their silk-worms, wholly by their own sense of feeling — a very 
 uncertain mode. With them the use of the thermometer for meas- 
 uring heat and cold, is as little known as is the watch for measur- 
 ing time. 
 
 Thermostat. The thermostat serves to control and to modify the 
 temperature. Letters patent were granted to Dr. Andrew Ure, of 
 England, for an instrument of this kind, in 1831. It is formed by 
 firmly uniting, face to face, two long, thin slips of metal, of different 
 expansibilities ; one formed of steel, and the other of hard, hammered 
 brass, both firmly riveted or soldered face to face, is found to answer 
 well. Such a compound bar is found to warp or bend more or less, 
 according to the degrees of heat or of cold, and may be made to op- 
 erate in various ways. When formed in the shape of a ring or hoop, 
 but not closed, by the unequal expansion or contraction on either 
 side, it opens or closes more or less by cold and heat; and, finally, 
 being employed as an agent for the opening of valves or stove regis- 
 ters, or air ventilators, &c., it serves not merely to indicate, but to 
 control and regulate the temperature of the apartment. 
 
 Mr. Loudon states, that instruments for this purpose have been in 
 use, latterly, in England, for regulating the temperature of hot- 
 houses ; and as the temperature can never remain long perfectly 
 stationary, those registers or ventilators are found to open or shut 
 continually, almost every moment of time. 
 
 The Hygrometer is a very simple instrument, to ascertain the 
 moisture of the air. A piece of sponge will make a good hygrome- 
 ter. Let the sponge be washed in pure water, then dried, and then 
 let it be washed in a solution of sal ammoniac, or salt of tartar and 
 water, and again dried. If the air becomes moist, the sponge will 
 grow heavier ; but if dry, the sponge grows lighter. It may be at- 
 tached to a beam like a steelyard, with an index, which will rise or 
 fall with every change. Saussure's hygrometer is deemed one of 
 the most perfect 
 
 Hurdles are usually formed either of thin boards or of wickc;r, 
 but those formed of twine netting, with meshes five eighths of an 
 inch asunder, have been much approved. In the first ages, finer 
 hurdles of brass wire have been used and preferred. These hurdles 
 are placed an inch above others, formed of boards or of laths covered 
 with stout paper. When the leaves are placed on the netting, the 
 worms ascend, and the litter falls through. These hurdles slide, 
 and are arranged in stages one above another, about fourteen inches 
 asunder. The chrysalides in the cocoons are destroyed by exposing 
 them on sheets to the noonday sun for a few hours, or in a confined 
 room of glass, exposed to the sun ; or they may be stifled by the 
 fumes of burning charcoal, or by other modes. But the very best way 
 is, if possible, to reel the cocoons as soon as formed. The reel most 
 highly approved is the reel of Piedmont. The operation by this ma- 
 chine is the most perfect ; the threads having a lateral motion, no 
 two being laid in the same place, otherwise the gum with which 
 they abound would cause adhesion, and spoil the silk. In the reel 
 of Piedmont, the threads are wound spirally along the reel — the 
 thread comes not in exactly the same place until after more than 
 2,000 revolutions of the reel. Its operation and construction are 
 simple, but of the most perfect kind. 
 
424 
 
 APPENDIX. 
 
 A SYNOPTICAL TABLE, 
 
 PUBLISHED BY DIRECTION OF THE FRENCH MINISTER OF COMMERCE AND 
 AGRICULTURE, 
 
 Showing THE MOST RAPID PROCESS FOR REARING SILK WORMS, 
 
 according to the Plan of M. Camille Beauvais, connected tcith D'Arczt's Meth- 
 od of Ventilation ; by B. De La Grange, Student of C. Beauvais. Translated 
 from the French, in 1839, and first published in America by W. Chewey and 
 Brothers, Conductors of '■'■The American Silk- Grower and Farmer's Manual," 
 Burlington, JV. J. 
 
 Hatching by Aetificial Heat. — 1st day, from 70" to 72° Fahrenheit; 2d 
 day, 75° ; 3d day, 77° ; 4Ua day, 79° ; 5th day, 82° ; 6th day, 84° ; 7lh day, 86». 
 Hatched this day. Tlie moisture of the ainiospliere, as indicated by the hygrome- 
 ter of Saussure, was from 70° lo 85°. 
 
 40 
 
 
 
 
 
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 2 
 
 22 
 
 5 
 
 -5 
 
 
 77° 
 
 8 
 
 460 
 
 ii 
 
 2 
 
 23 
 
 6 
 
 
 
 77° 
 
 8 
 
 300 
 
 300 
 
 2 
 
 24 
 
 7} 
 
 
 ! 
 
 77° 
 77° 
 
 8 
 
 100 
 
 
 2 
 (A) 31 
 
 
 { 6:h 
 
 JAgc. 
 
 (i)2000 
 
 30 
 
 
 
 The worms are taken from the 
 hatching-room to tlie cocoonery. 
 
 Cleansing and dividing by 
 
 means of nets, (c) 
 Cleansing. 
 
 Cleansing and dividing- 
 Cleansing 
 
 Cleansing. 
 
 Cleansing and dividing. 
 
 Cleansing. 
 
 Cleansing. 
 
 Cleansing and dividing. 
 
 Cleansing. 
 
 Cleansing. 
 
 Cleansing. 
 
 Branches are put up for the 
 worms to form their co- 
 coons on. 
 
 Gathering cocoons. 
 
 The worm changes into a chrysalis immediately after it has finished its cocoon. 
 ( 7th I I The room where the iriotlis ccmc out, whicli is on tlio 40t_h day, 
 I Age. I ) should be darkened. After they liave come out, tlie males and females 
 should not be allowed to remain together more than S or^ hours. 
 The females lay tlieir eggs inmieiliately after separation, each one of them lay- 
 ing from 300 to 500; they are deposited on clean white cloth or paper. After 
 leaving them 15 or 20 days in the place where they were laid, they are put into a 
 cellar of the temperature of 45° or 50" of Fahrenheit, until the following year, care 
 being taken to look at them occasionally. 
 
 DAILY ATTENTIONS. 
 
RESOURCES OF AMERICA, SILK, ETC. 425 
 
 OBSERVATIONS. 
 
 (a) During the first three ages, the leaves should be cut very fine, and, 
 instead of distributing them with the hand, much time would be saved, and 
 the distribution made more equally, by using wire sieves, wiih meshes 
 about I of an inch square. 
 
 (t) Between the mouitings there is always an increased appetite, espe- 
 cially in the last age. 
 
 (c) The cleansing consists in removing the litter from under the worms j 
 and the dividing, in spreading them so as to leave a space between them 
 equal to their own size. During the last ages, two hurdles are filled from 
 one. Dividing is effected by means of nets, with meshes | of an inch 
 square. 
 
 {d) At the approach of each moulting, the worms raise and toss about their 
 heads, and their appetite diminishes; it is not necessary then to spread 
 leaves, except on those which have not ceased eating; and when they are 
 all at rest, the feeding may be stopped entirely. 
 
 (e) After moulting, it is necessary to increase gradually the quantity of 
 nourishment, in proportion to the increased appetite of the worms. 
 
 (/) During the fourth age, the leaves are to be cut, but not as fine as 
 before. 
 
 {g) At the fifth age, cease cutting the leaves. 
 
 The worms are known to be preparing to spin their cocoons by the fol- 
 lowing signs: — 1. They discharge all the excremental matter contained in 
 their bodies. 2. Their skins, and especially their feet, become transparent, 
 and partake of the color of the cocoon they are to spin. 3. They wander 
 about on the leaves without eatin"-, and try to climb upon every thing they 
 meet with, dragging after them fibres of silk. 
 
 {h) The number of days' work does not augment in proportion to the 
 number of ounces of eggs, because, for 10 ounces 210 days are sufficient, 
 and 1,100 days for 100 ounces. 
 
 {i) In 1837, M. Beauvais obtained 185 pounds of cocoons from 2,000 
 pounds of leaves, not sorted. 
 
 Each worm requires but 3 days to wind its cocoon ; but it is well not to 
 take them down until 6 or 8 days, so that the latest worms may have 72 
 hours, at least, to wind. The best-formed cocoons ought to be chosen to 
 produce eggs. One pound of cocoons will produce an ounce of eggs. 
 The rest are placed on hurdles until the killing of the chrysalis, which ought 
 to be done as soon as possible. 
 
 Summary. The strongest indication of success is afforded, when the 
 several changes taking place during the existence of the worm, are per- 
 formed with the greatest possible uniformity, as to time ; and that this indi- 
 cation may be fulfilled, it is necessary to maintain in the cocoonery, — 
 
 1. An elevated tempexature, sufficiently moist, and uniformly dilTiised ; 
 
 2. A brisk and constant ventilation ; 3. A feeding, light, frequent, and 
 regular; 4. The greatest cleanliness; 5. At all times an active superin- 
 tendence. 
 
 CHAPTER XII.— SYSTEM OF THE MISSES REINA, OF 
 COME, IN LOMBARDY. 
 
 This system has been fully described by M. Puvis ; and from its 
 
 simplicity and extraordinary results, it appears to be that, which, 
 
 above all others, will be eminently adapted to our climate, and the 
 
 requirements of our people. The estates of the Count Reina aro 
 
 36* 
 
426 APPENDIX* 
 
 situated about two miles from Come, in Lombardy, and the SeVefal 
 cocooneries which are established on that estate, are nearly all su- 
 perintended by his daughters in person Hence this is called the 
 system of the Misses Reina. 
 
 When the suitable season arrives, the eggs of the silk^-w^orms are 
 placed in small linen bags, between two mattresses, which are not 
 slept upon, which preserves them at an equal temperature ; and 
 each day, these are visited for the purpose of giving fresh air. Thus 
 situated, they usuallj'^ begin to hatch in eight or ten days. After 
 the eggs are hatched, the young worms are emptied into baskets 
 lined with linen, and these, being removed to the cocoonery, are 
 covered with coarse canvass, with wide meshes, or witli paper 
 pierced with holes sufficiently large to allow a grain of wheat to pass 
 through. Young twigs of the mulberry, being placed over these, 
 are quickly Covered with the worms. The young worms should be 
 kept near a stove, and a temperature of at least 77° of Fahrenheit 
 should be maintained in the cocoonery, which should in all cases 
 be erected in a dry and airy situation. 
 
 During the first and second ages, the worms are fed ten times a 
 day, with fresh leaves chopped very fine; sufficient being given to 
 cover the worms. During the third and fourth ages, they are fed 
 but eight times a day ; the leaves being cut coarsely in the third 
 age ; but in the fourth, the leaves are merely sorted or separated 
 from the stems and fruit. At the first moulting, the worms usually 
 fast a day, and two days at the second moulting, nearly three days 
 at the third, and a little longer at the fourth moulting; but a little 
 food is usually given at the beginning of each change, for the sup- 
 port of those not sick. The space which is allowed by them for the 
 silk- worms on the shelves or hurdles during the last age, is 652 
 English feet for the ounce of eggs, which yield them 75 kilo' 
 grammes, or 168 English pounds, of cocoons. This is double the 
 space which is allowed by Count Dandolo, namely, 209 English feet, 
 or 170 worms to the square foot, of the ounce containing 31 ,200, which 
 produce, with him, 121 pounds of cocoons French, or 135 pounds 
 English. Yet the silk-worms may be congregated more or less 
 compactly, according to the more or less perfect system of ven- 
 tilation. 
 
 The temperature of the cocoonery, which is at first 77°, is reduced 
 gradually to 73° in the third moulting. At this time they partially 
 open the ventilating holes during the warmest part of the day, and, 
 provided the weather is warm enough, no fire is made in the stove. 
 During the fourth age, all the ventilators are opened, and at the 
 fourth moulting the windows are kept, at least, half open. In the 
 fifth age, and especially when the worms begin their cocoons, all 
 the ventilators and windows are left open night and day, for the ad- 
 mission of pure air, be the weather ichatever it may. And should there 
 not be sufficient space to allow the air freely to circulate, a part of 
 the worms are removed to other apartments ; a perfect system of 
 ventilation, a pure atmosphere, and sufficient space, being indis- 
 pensable, especially during the fifth and last age, when, from the 
 masses of food and of litter, and the copious transpiration from the 
 bodies of the insects, noxious or pestilential exhalations particularly 
 abound. These must be dispelled : neither can vast numbers of silk- 
 worms be congregated with perfect impunity by any other mode. 
 
3a£SO0B.CES OF AMERICA, SILK, ETC. 427 
 
 By this system, the Misses Reina obtain Crops which average 75 
 kilogrammes ef cocoors (168 pounds) to the ounce of eggs; and, 
 what renders this result still more extraordinary, with a consump- 
 tion of only ten pounds of leaves to one pound of cocoons; this suc- 
 cess being rendered the more remarkaWe, from the circumstance, 
 that it extends alike through all the colonies of the estate of Count 
 Reina, and the result having been equally as great during every year 
 for many years past, including all seasons, both good and bad. 
 
 Silk is, without doubt, destined, ere long, to become one of our 
 greatest resources of national wealth, as it is also, at this day, in 
 France and in Italy. It is believed that few additional improve- 
 ments are now wanting to cause the scale, in the silk culture, favor^ 
 ably to preponderate, and even to out-rival that of cotton. What was 
 cotton before the invention of the Cotton Gin ? Nothing. What is 
 it HOW .^ Wonderf«l to relate. 
 
 In America, the culture of silk is progressing rapidly, and is fastbe- 
 (iioming established on a sure and lasting foundation. At many of the 
 ■establishments since early in 1841, the silk-worms are fed and man- 
 aged on the system of Edmund Morris, Esq^,, of Burlington, New Jer- 
 sey, and with a success the most perfect and extraordinary. Mr. 
 Morris is a gentleman extensively known for his practical knowledge 
 and writings on silk. In some particulars, his system resembles that 
 which is practised so successfully in the vicinity of Constantinople, as 
 already described by Miss Pardoe and Commodore Porter ; his being 
 a very high improvement on that system. It dispenses with all trouble 
 in cleansing, and makes a saving of full half the expense of feeding by 
 other modes, while the silk- worms by this system are exempt from 
 disease. Parts of this system are secured to Mr. Morris by patent, and 
 these rights are dis^josed of by him,eitiier to individuals, or to coun- 
 ties, or to states, at exceedingly low rates ; and every necessary in- 
 formation is furnished by him gratuitously. By this system, the silk- 
 worms arc fed on the fresh twigs of the mulberry almost exclu- 
 sively ; by these also, they are readily removed in vast numbers. In 
 the last age, they are fed exclusively on the feeding frames, which 
 are of very simple construction, being formed of a single layer of 
 straw, which is thinly secured to its place. These slide in grooves 
 formed in upright stanchions. From these feeding frames the silk- 
 worms rise at the suitable time, and form their cocoons on the under 
 side of other frames, similarly formed of straw, and placed over a 
 foot above. These last, being covered with sized paper, serve also 
 the double purpose oP roofs ; they defend from the continual fallings 
 from other feeding frames, which are placed but a few inches abov*5 
 
 INSECTS. 
 
 ■(See also Insects, p. 49.) 
 
 PyRotiGNtous Acid is not only destructive to insects, but protects 
 the bodies of trees, to which it is applied, even from their approach. 
 Camphor is powerfully repulsive, from its strong odor. 
 Bitter Aloks. Plants, according to Mrs. Tredgold, Me com 
 
4^ APPENDIX, 
 
 pletely protected against insects, by washing them in an infusion of 
 bitter aloes, which does not in the least injure the plants; and the 
 effects of a single application are stated to be lasting. 
 
 Flame Fires. Samuel Preston, of Stockport, Pa., has success- 
 fully destroyed insects in his garden and melon grounds, by flame 
 fires of shavings, at night ; the giddy insects rush into the fire from 
 all quarters. He is satisfied that one shilling's worth of labor in an 
 evening will secure agarden from their depredations, if not in time 
 exterminate them. Fuel suitable may consist of the mowings of 
 brush pastures or road-sides. 
 
 Flambeaux. Dr. Harris recommends, as effectual, to wind' round 
 the end of a stick, about a foot and a half long, old rags and swin- 
 gling tow, dipped in tar or melted' brimstone ; let this be stuck in the 
 ground and set on fire ; it will burn a considerable time, and prove 
 the funeral pyre of myriads. Staves of tar barrels might probably 
 answer as well. 
 
 Certain trees and plants are peculiarly offensive to insects gen- 
 erally. Such are the Virginia Cedar, the Pennyroyal, and some 
 others ; and these being planted very near, or in contact with, the 
 peach tree, and other plants which are obnoxious to their approach, 
 have proved, in certain cases, effectually repulsive from their pow- 
 erful odor. 
 
 Several other species of plants there are, besides, the Red cedar, 
 which, planted at the roots of the peach, and of other trees, which 
 are liable to the attacks of destructive insects, may also prove equally 
 repulsive from their powerful odor. Such are the tansy, and the 
 Artemasia or Southern wood, both of which are perennial, and of 
 the easiest culture ; the first being raised by division of roots, the 
 last by cuttings. 
 
 Forests and rivers serve, in a certain degree, to insulate, or to ob- 
 struct the march of the canker worms, of the curculiones, &c. Thus 
 it is, also, that in many places which are partially surrounded by the 
 sea, the destructive insects are not known. 
 
 Lastly, birds, of many kinds, are the natural foes of insects, from 
 the multitudes whicli they devour as their principal food. Such 
 are the crows or rooks, the blackbird, the robin, &c.; and wherever 
 bounties have been mercilessly offered for their destruction, the in- 
 sect tribes have multiplied beyond all bounds, and gained the pre- 
 ponderancy, and those countries have, in consequence, and invaria- 
 bly, been visited with a curse. It has been computed that every 
 crow or rook will consume a pound of worms and other insects in 
 each week, during the whole season — a vast number, which, other- 
 wise, would have become the parents of millions. The black- 
 bird and the robin, together with their young, devour also a propor- 
 tionate number. Incredible numbers of the butterflies or moths, the 
 parents of the unnumbered millions of the caterpillars and canker 
 worms, are destroyed also by the martin, and otlicrs of their tribe, 
 which seize their prey on the wing. 
 
 In 1841, a premium was granted by the Massachusetts Horticul- 
 tural Society to Mr. David Haggerston, for his discovery of an 
 effectual remedy for the destruction of the rose-bug, and most other 
 pernicious insects, which sometimes infest shrubs, and plants, and 
 frees of the smaller size. The compound is composed of two pounds 
 of train-oil soap, dissolved in fifteen gallons of water ; the compo- 
 sition to be showered upon the trees or plants with a Willis syringe. 
 
'£'ENCES AND HEDGES. 42^ 
 
 OF FENCES AND HEDGES. 
 
 "MoEtion has already been made of the Ha ! ha ! which is a wall 
 •constructed in the bottom of a dry ditch, and effectually concealed 
 .from the view on the interior side, or the side most exposed to view, 
 iby a lowly-graduated embankment to the top ©f the wall ; this 
 fCmbankraent being formed of the earth which was taken from the 
 ^iitch, which is all thrown out on that side, and smoothly spread, 
 in all those situations where division fences of any other kind 
 would but intercept or destroy tlie unity and beauty of the prospect, 
 Buch an invisible division wall is admirable. 
 
 A beautiful hedge may be quickly formed of the Larch ; and those 
 (formed either of the Prim or of the Arbor-viles, or Red cedar, are 
 •eminently beautiful ; and particularly the last named, when, pruned 
 in pyramidal form., they become remarkably compact and impervi- 
 ■eus. These are the plants which no insect or animal will de- 
 vour. As to the English hawthorn and the Washington thorn, 
 fthey are both obnoxious to the destructive attacks of the borer, and 
 icannot therefoxe be recommended. The following plants form 
 ^beautiful live fences, all being armed with thorns : The Three- 
 Thorned Acacia, when properly trained; it is armed with triple 
 thorns a foot long. The Skepardia is beautiful in the leaf, or 
 when covered with its crimson berries. The Osage orange has a 
 iseautiful leaf, and a very strong thorn or spine, and makes the finest 
 hedge in the world. It is a new species of Morus or Mulberry, and 
 CO classed by naturalists. It endures the winters well, on hills and 
 •elevated situations near Boston, but is sometimes liable to be injured 
 in its tops by the winter, in low grounds and valleys. The Prickly or 
 Thorny ash (Zanthoxylum fraxineum) has a good thorn : both this 
 and the Buckthorn (Re/mnus adhai-ticus) are of the most hardy char- 
 acter, will grow well on any soil, and no anima^l or insect can en- 
 dure them. The thorns of the latter, as also those of the Shepardia, 
 Sike those of the Pear tree, grow only at the extremity of the 
 branches. The BuckthorPx is deservedly a popular plant near 
 SostoE. Lastly, the Cockepur thorn {Cms galli) is of rapid 
 growth, has a beautiful leaf, and a strong thorn or spine, and is very 
 hardy. John Prince, Esq., of Roxbury, who has tried this plant as 
 a hedge for more than twenty years, is persuaded that no borer will 
 »ever annoy it, and that it is tlae best of all thorns. 
 
 The hedge should be set out in the spring. In the autumn pre- 
 vious, the ground should be dug on the intended line, at least 
 -eighteen inches deep, and the yellow subsoil cast out to this depth, 
 «,nd the trench filled with rich soil intermixed with good compost. 
 The young plants, which should have been transplanted in the pre- 
 vious year, are now to be sized, and reset in a single line, at the 
 ■distance of nine inches asunder, and the ground kept in high culti- 
 vation for a few years. The next spring, cut down the deciduous 
 thorns to within four inches of the ground, when two or three 
 branches will start up with renewed vigor, growing several feet 
 during that summer. But evergreen trees must never be thus cut 
 down. In the spring following, if any of the plants have discovered 
 z. disposition to outgrow all others^ let such, and such only, be a^ain 
 
430 APPENDIX. 
 
 cut down, as before. The hedge should be pruned once a year only > 
 and the only suitable time for pruning deciduous plants is as soon 
 as the buds have swollen in spring ; and as for evergreens, as soon 
 as vegetation has fairly commenced. In pruning, use no shears, 
 but only a sharp bill attached to a long handle, striking upwards, 
 and giving to the hedge its desired form, exclusively by the eye > 
 lowering the top a little at each annual pruning, and endeavoring 
 to give to the hedge the form of a very steep roof, which form is 
 ever to be preserved. Thus trained in the form of the quenouille, 
 or distaff, as the hedge increases in height, so also it increases in 
 breadth, all the branches experiencing in an equal degree the bene- 
 fit of the sun and air, the falling rains and the dews ; it retains forever 
 all its branches quite to the ground, standing impervious, like a 
 pyramid on its base. Yet this is not the case where the sides of the 
 hedge are pruned vertically ; as, in this last case, the upper limbs^ 
 receiving, as they must, the chief and almost exclusive benefit of the 
 sun and air, and falling rains and dews, they become the superior, 
 and the lower limbs inevitably perish. 
 
 DEEP TILLAGE. 
 
 Owing to our remarkably transparent atmosphere, the sun, in oujr 
 latitude, from its exalted elevation during summer, shines with pe- 
 culiar brightness and intense heat ; and droughts, which often and 
 suddenly penetrate far below the limits of all ordinary cultivation, 
 are of frequent occurrence. At such times, the trees and plants 
 cease to grow, or become scorched with withering heat, and a pause 
 in vegetation ensues, the best part of the summer being lost. The ob- 
 vious and easy preventive remedy is deep tillage ; or the earth must 
 be loosened to the depth of at least eighteen or twenty inches, with 
 the subsoil plough, and the operation repeatedat intervals of three or 
 four years, until the whole earth to this depth becomes of the same 
 uniform fertility. The subsoil plough is of Scotch invention. It is 
 formed of great strength, and chiefly of iron, without the mould- 
 board, and with a wing on each side. It is drawn usually by four 
 oxen or horses, and follows in the bottom of a deep- furrow, formed 
 with the common plough. The subsoil plough serves admirably to 
 Ftir and to loosen the subsoil to this extraordinary depth, without re- 
 moving it from its place, or bringing the sterile earth to the surface. 
 Thus broken or pulverized, the rains and the dews sink down, 
 being readily absorbed, together with a due proportion of the richest 
 juices of the manure; and the roots of trees and of plants now 
 strike root downwards, deep into the soil, below the influence of all 
 but very extraordinary droughts ; where, finding permanent re- 
 sources of nourishment, their growth continues uninterrupted an J 
 perpetual during the whole seasoa. 
 
GLOSSARY 
 
 1. Acuminate. Ending obtusely, with a prolonged, sharp point. 
 
 2. Alburnum. Sap-wood; the white, soft, exterior layers of wood. 
 3! Anther. That portion of the stamen containing the pollen. 
 
 4. Aromatic. Fragrant ; spicy. 
 
 5. Astringent. Contracting. 
 
 6. Axil. The angle on the upper side between the leaf and stem. 
 7.. Axillary. Growing from the axils. 
 
 8. Berry. A pulpy fruit enclosing se^ds having no capsules. 
 
 9. Calcareous. Containing lime. 
 
 10. Calyx. The outer covering of tiie corolla. 
 
 11. CamUjum. The concentrated sap or viscid substance which 
 
 lies between the bark and wood. 
 
 12. Capsule. A hollow seed-v«ssel, which opens when dry. 
 
 13. Catkins. Flowers in tufts, arranged on a slender or flexible 
 
 thread. 
 
 14. Cordate^ or Cordiforin. Heart-shaped, 
 
 15 Coriaceous. Resembling leather or parchment. 
 
 16. Corolla. The crown, which encloses the stame-ns. 
 
 17. Corymbs. Flowers having a flat summit, which is formed of 
 
 numerous flower-stalks, which arise on a common stem, from 
 different heights. 
 
 18. Crenate. See Serrulate, 
 
 19. Deciduous. Not evergreen; trees whose leaves fall in autumn 
 
 are termed deciduous. 
 
 20. Dentate. Toothed ; edged with large, sharp points. 
 
 21. Denticulate. Minutely dentate. 
 
 22. Drupe. A fleshy fruit enclosing a stone. 
 
 23. Genus. [The singular of ^cnem.] A family of plants which 
 
 agree in flower and fruit. 
 
 24. Glands. Small heads, or inflated bodies, which appear in dif- 
 
 ferent parts of plants or leaves. 
 
 25. Glaucous. Of a sea-green color. 
 2G. Globose. Round or spherical. 
 
 27. Herbaceous. Not ligneous, ot woody. 
 
 28. Imbricate. Overlaying like scales, or the slating of a roof. 
 
 29. Lanceolate. Spear-shaped; both ends very acutely pointed. 
 
 30. Leaflet. A part or small leaf of the compound or pinnate leaf. 
 
 31. Liber. The inner layer of bark, which lies next the wood. The 
 
 ancients wrote upon and formed their books of this substance) 
 — hence the name. 
 
432 GLOSS ABY. 
 
 32. Ligneous. Woody. 
 
 33. Lobe. A large division of a leaf 
 
 34. Nerves. Parallel veins. 
 
 35. Ohotate. Egg-shaped, With the smaHest end towards the stal^. 
 
 36. Oval acvfminatc. Round at one end, pointed at the other. 
 
 37. Ovate. Egg-shaped. 
 
 38. Palmated. In the form of a hand with the fingers- spread-. 
 
 39. Panicle. A loose, irregular flower, subdivided into branches^ 
 
 40. Peduncle. The stem, which supports the flower and fruit. 
 
 41. Pericarp. See Capsule. 
 
 42. Petal. The leaf of which flowers are composed. 
 
 43. Petiole. The footstalk, which supports the leaf. 
 
 44. Pinnaie. Having two rows of leaflets arranged on a GommoKf 
 
 petiole. 
 
 45. Pollen. The dust contained in the anthers. 
 
 AQ. Pome. A pulpy fruit containing a periearp or capsule. 
 
 47. Pubescent. Hairy, or downy. 
 
 48. Raceme. Long clusters. 
 
 49. Reniform. Oblong, oval, or lengthened. 
 
 50. Ritgose. Wrinkled. 
 
 51. Serrate. Notched in a manner resembling the tseth of a saw". 
 
 52. Serrulate, or Crenate. Minutely serrate. 
 
 53. Sessile. Attached to the stem without footstalks, 
 
 54. Species. The last or lowest division. 
 
 55. Spine. A thorn g?owing from fhe wood. Prickles grow freely 
 
 from the bark. 
 
 56. Stamen The outer circle of the slender filaments which rise 
 
 around the centre of a blossom or flower. 
 
 57. Stigma. The summit of the pistil. 
 
 58. Stipule. Leafy appendages at the base of the leaves or petioles-. 
 
 59. Suture. A groove, or channel. 
 
 60. Tendrils. Tlie twining appendages of vines, by which they 
 
 attach themselves to supporters. 
 
 61. Truncated. Having a square termination. 
 
 62. Umbel. Flowefs having a convex s\raimit, with fiumeroug 
 
 flower-stalks of equal length diverging from a common 
 centre. 
 
 63. Variety. A subdivision of a species^ or the lowest division. 
 
INDEX 
 
 Page^ 
 Agricultural Resources of 
 America, (Appendix) 401 
 
 ALMOND. 
 
 Its History and Uses 210 
 
 Great Double Flowering.. .211 
 Dwarf Double Flowering. ..211 
 
 Other varieties 210 
 
 Americaa Citron 311 
 
 APPLE. 
 Its Description and History. 58 
 
 Its Uses 58 
 
 To gather and preserve . . 59, 106 
 
 Cultivation, «fec 99 
 
 Of Pruning 101 
 
 Insects, «&c. which annoy.. 102 
 
 Cider 108 
 
 Climate of the Apple,58,81,85,97 
 
 Varieties, American, and of 
 Foreign Origin, adapted to 
 our Climate, of the Isi and 
 '■2d Classes. 
 
 *iEsopus Spitzenberg 70 
 
 American Golden Pippin 70 
 
 American Nonpareil 64 
 
 *American Summer Pearmain 61 
 Aunt's Apple 64 
 
 ''Baldwin 71 
 
 Baltimore 71 
 
 Barcelona Pearmain 90 
 
 Beachemweil Seedling 90 
 
 *Beauty of the West 71 
 
 Beau 61 
 
 Belle des Quermes 87 
 
 Belle du Havre 90 
 
 '^Bellflower 71 
 
 Belmont 71 
 
 *Benoni 61 
 
 Beverly's Red 84 
 
 Black Coal 72 
 
 37 
 
 Page. 
 
 Blenheim Orange ....72 
 
 *Blue Pearmain 72 
 
 Borsdorfer 91 
 
 *Boxford 64 
 
 *Brabant Beliflower 64 
 
 Braddick's Nonpareil 88 
 
 Bringewood Pippin .88 
 
 Calville Rouge de Micoud. . .86 
 
 Canadian Reinette 64 
 
 Carthouse, or Gilpin 84 
 
 "Chandler .....72 
 
 ^Chinese Double Flowering. .86 
 
 Craam 73 
 
 Christie's Pippm 91 
 
 Cornish Gilliflower 91 
 
 Cos Apple 72 
 
 Court of Wyck 91 
 
 Crow's Egg 73 
 
 Cumberland Spice 65 
 
 Curtis 84 
 
 *Danvers Winter Sweet 73 
 
 D'Astems 91 
 
 Delaware 88 
 
 Domini 73 
 
 Downton Golden Pippin.... 88 
 
 Drap d'Or 65 
 
 Duchess of Oldenburg 65 
 
 Dutch Codlin 73 
 
 Dutch Mignonne 91 
 
 *Early Sweet Bough 61 
 
 *Early Harvest 61 
 
 Early Red Juneating 62 
 
 Easter or Pasque Apple 92 
 
 Emperor Alexander 65 
 
 Fall Pippin 66 
 
 *Fameuse 66 
 
 Fennouillet Gris 92 
 
 Jaune 92 
 
 Rouge 92 
 
 Foxley 96 
 
 Franklin Golden Pippin 88 
 
 Gardner Sweeting .-73 
 
434 
 
 INDEX. 
 
 Page. 
 
 Gloucester White 84 
 
 "Golden Ball 74 
 
 Harvey 92 
 
 Pearmain 73 
 
 Russet 66 
 
 * Sweeting 68 
 
 Grange 88 
 
 *Gravenstein 66 
 
 Green Newtown Pippin.... 74 
 
 Nonpareil 9*2 
 
 *Pome Royal 74 
 
 Gros Locart 88 
 
 Hagbe Crab ...96 
 
 Red June Apple — . 62 
 
 Harrison 82 
 
 Hartford Sweeting 75 
 
 *Marston's Red Winter 75 
 
 Hubbard's Pearmain 93 
 
 *Hubbardslon Nonsuch 75 
 
 Hugh's Blush 76 
 
 James River 84 
 
 Jennings Sweet 67 
 
 Jerusalem 93 
 
 * Jonathan 75 
 
 *Kenrick's Red Autumn 67 
 
 ^Kilham Hill 67 
 
 King of Pippins 89 
 
 Kirk's Golden Reinette 89 
 
 Lady Apple 76 
 
 Large Yellow Summer 62 
 
 *Late Pound Sweet 77 
 
 La Violette 95 
 
 Lemon Pippin 76 
 
 Lippincot 84 
 
 Lyman's Pumpkin Sweet... 67 
 
 *Lyscom 67 
 
 *Mackay Sweeting 76 
 
 *Maiden's BIikH 62 
 
 Margil 93 
 
 Marquis 76 
 
 Martin Nonpareil 93 
 
 Mek Caria 77 
 
 Mela de Rosmarino .93 
 
 "Minister 76 
 
 •Monmouth Pippin 75 
 
 Monstrous Pippin 77 
 
 Morgan's Favorite 78 
 
 *Murphy - 78 
 
 Newark King 68 
 
 Noble Pippin 89 
 
 Norfolk Beaufin 93 
 
 •Orange, or Golden Sweeting. 68 
 
 •Orange Pippin 68 
 
 ^Sergeant's Sweet .67 
 
 Page 
 *Ortley 78 
 
 Padley 's Pippin 89 
 
 Pear Rennet 94 
 
 Peck's Pleasant 78 
 
 *Pennock's Red Winter 73 
 
 Pickman 79 
 
 Pigeon de Rouen 94 
 
 Pine Apple Russet 89 
 
 Priestley 79 
 
 Prince's Table Apple 89 
 
 *Pound Royal 79 
 
 Water 68 
 
 de Lestre 94 
 
 Princess .....89 
 
 *Porter 62 
 
 Fownal Spitzenberg 79 
 
 *Pumpkin Sweeting. 62 
 
 Putnam's Russet 79 
 
 Pryor's Red 84 
 
 Rambo, or Romanite 62 
 
 ^Ramsdel's Red Pumpkin 
 
 Sweet 79 
 
 Rawle's Janet 85 
 
 Red Astracan 63 
 
 Autumn Calyille 68 
 
 * Ingestrie 69 
 
 and Green Sweeting. . .68 
 
 * Quarrendon 63 
 
 Red Seek-no-further 80 
 
 Reinette Doree 94 
 
 Franche i/'4 
 
 Prineesse Noble... fiO 
 
 Triomphante ...... 95 
 
 *Rhode IsJand Greening 79 
 
 Ribston Pippin 80 
 
 ^Roxbury Russet 80 
 
 Royal Pearmain; 85 
 
 *Niack Pippin 63 
 
 Sapson's G3 
 
 Sawyer Sweeting. 69 
 
 Scalloped Gilliflower 80 
 
 Scarlet Nonpareil 94 
 
 Perfume 5 
 
 Seek-no-further 69 
 
 Siberian Bitter Sweet 96 
 
 * Crab, red 83 
 
 , yellow 83 
 
 Harvey 96 
 
 *Sopsavine 63 
 
 *Spice Sweet 69 
 
 Stroat. ..., 69 
 
 Striped June Apple 85 
 
 Summer Queen .63 
 
 ^Sturmer Pippin 95 
 
INDEX. 
 
 435 
 
 Page. 
 
 Summer Rose 63 
 
 "Superb Sweet 69 
 
 Swaar 80 
 
 Sweeney Nonpareil 95 
 
 Sweet Russet 70 
 
 Scarlet Golden Pippin 95 
 
 Taliafero 82 
 
 Virginia Crab 83 
 
 Greening 85 
 
 Waxen Apple 85 
 
 "White Spitzenberg 81 
 
 •Williams Apple 63 
 
 •^Wine Apple .' 81 
 
 ''Winter Sweeting 81 
 
 White Calville 81 
 
 Wycken Pippin .90 
 
 * Yellow Ingestrie 70 
 
 Newtown Pippin. ...82 
 
 York Rttsseting 70 
 
 Varieties of the 3d Class^ of high 
 
 reputation in England. 
 These deserve trial iu Canada 
 
 and the northernmost States, 
 
 and Oregon. 
 
 White Astracan 97 
 
 Also, 56 others, of celebxated 
 
 ikijids, noted at pp. 98 and 99. 
 
 APRICOT. 
 
 its History and Uses 212 
 
 Cultivation ..,,,216 
 
 VAKIETIES. 
 
 Alberge 2i3 
 
 Algiers 213 
 
 Angoutnois .,,213 
 
 ^Brussels . - 213 
 
 ^Cruft's Late Apricot 213 
 
 Early Masculiae 213 
 
 Gros Musch 214 
 
 Heniskirke 214 
 
 *Large Early 214 
 
 -^Moorpark 214 
 
 Musch Musch 214 
 
 Orange 214 
 
 *Peach Apricot 215 
 
 Portugal 215 
 
 Provence. . . , , 215 
 
 Roman ,...,. .215 
 
 Royal 215 
 
 ''Royal Persian 215 
 
 Turkey .,.., 215 
 
 ^ White Apricot 215 
 
 Page. 
 BERBERRY. 
 
 Its History and Uses 312 
 
 Chinese 312 
 
 Holly- Leaved 312 
 
 Other varieties 312 
 
 BLACKBERRY. 
 
 Its Uses, &c 313 
 
 Bush Blackberry 313 
 
 White Bush Bramble 313 
 
 Trailing Blackberry 313 
 
 Double Flowering Bramble. 313 
 
 Bending limbs, causes fruitful- 
 ness, 44, 49, 173, 205, 280, 327 
 
 Canker Worm 102 
 
 CHERRY. 
 
 its Histofy and Uses 231 
 
 Its Cultivation, &c 241 
 
 Classification 232 
 
 Amber Cherry 234 
 
 ^Manning's Early White H; 234 
 
 *Bigarreau de Mai 234 
 
 -Arch Duke 238 
 
 Belle de Choisy 238 
 
 Belle et Magnifique 239 
 
 Bigarreau de Rocmont 234 
 
 •* , New Large Black 235 
 
 Black Bigarreau of Savoy . .235 
 
 * , Napoleon 235 
 
 , White, or Graffion 235 
 
 *Black Eagle 235 
 
 *-- Heart 236 
 
 "^Manning's Black Bigarreau 236 
 
 * Tartarean 236 
 
 Bowyer's Early Heart 2:34 
 
 Colong Cherry 241 
 
 Double Flowering, Large.. 240 
 
 , Small . .240 
 
 Double Flowering Serrulate 240 
 *Davenport's Early Black. . .233 
 
 ^'Downer Cherry 236 
 
 Downtou.. , ...236 
 
 *Early Purple Griotte 239 
 
 Elton 237 
 
 Florence 237 
 
 Gejman Duke 239 
 
 *Gridley 237 
 
 Herefordshire Black 237 
 
 •^Knight's Early Black 233 
 
 ''May Duke 239 
 
 Red Russian Cherry 337 
 
436 
 
 INDEX. 
 
 Page. 
 
 Montmorency. 239 
 
 Morello 239 
 
 Tlumstone Morello 239 
 
 Rivers's Early Amber Heart 234 
 
 ^'Sparhawk's Red Honey ..237 
 
 'Madison Bigarreau ... .235 
 
 Tobacco Leaf. 240 
 
 Virginia Cherry 240 
 
 Waterloo 238 
 
 Weeping Cherry 241 
 
 "White Tartarean 238 
 
 Chestnut 320 
 
 Chinquapin 320 
 
 Cider 108 
 
 Climate 16,58,85,97 
 
 CRANBERRY. 
 
 its Uses and Cultivation.. .313 
 
 Cranberry Viburnum 314 
 
 Cross Fertilization 32 
 
 Curculio 53 
 
 CURRANT. 
 
 Its History and Uses 286 
 
 Cultivation and Pruning. . .288 
 
 *BIack English 287 
 
 Naptes 287 
 
 «Large Red 287 
 
 * White 287 
 
 Knight's Sweet Red 287 
 
 Other varieties described . . . 287 
 Cuttings 37 
 
 Debarking, its Effects 43 
 
 Decortication, or Girdling 42, 
 206, 274 
 
 Dwarfing 46,202 
 
 Elder 325 
 
 Fences and Hedges. . . .21, 428 
 
 Filbert 321 
 
 Fruits, their Utility 23 
 
 , Old, their Decline. . .25 
 
 Fag». 
 Fruits, New, Modes by which 
 they are produced 25 
 
 Fruitfulness, how induced 41 to 
 50,171,206,274,279,281, 327, 
 328. 
 
 Gardens, Landscape, or 
 Modern 2i 
 
 GOOSEBERRY. 
 
 Its History and Uses 288 
 
 Varieties described. . . .289, 292 
 Its Cultivation, Pruning,&c.292 
 
 Grafting 39 
 
 Grafting the Vine 28S 
 
 GRAPE VINE. 
 
 its History and Uses 243 
 
 To preserve Grapes 244 
 
 Wine of Grapes. .... .245, 281 
 
 Cultivation, Soil, &g, 262 
 
 Mode of training in France. 264 
 
 atThomery 265 
 
 Training on inclined Planes 
 and on Rocks 277 
 
 Vinery of Mr. Wilmot 284 
 
 of Nich. Biddle, Esq. 285 
 
 Maladies 285 
 
 FOREIGN VARIETIES. 
 
 Aleppo 255 
 
 Alexandrian Ciotat 256 
 
 •^Blanche 256 
 
 Black Cape 250 
 
 * Champion 252 
 
 Damascus 250 
 
 * Hamburg 251 
 
 *. , Wibnot's 253 
 
 Lombardy 251 
 
 Morocco 251 
 
 * Prince 250 
 
 Prolific 252 
 
 Tripoli 252 
 
 Burgundy, Miller's 251 
 
 *Canon Hall Muscat 248 
 
 ^Charlsworth Tokay 255 
 
 Chasselas, Black 247 
 
 « , Golden 247 
 
 * , Musk 247 
 
 , Red 247 
 
INDEX. 
 
 43T 
 
 Page. 
 
 t^hasselu's, Variegated 248 
 
 "" , White 246 
 
 "Constantia. Sec Black Frontig. 
 
 Corinth, White 254 
 
 '^Esperione 252 
 
 'Frontignac, Black ...... -..-.^iS 
 
 , Red 249 
 
 *' , White 249 
 
 Gros Guillaume . . . . ^ 252 
 
 Hamburg, White 255 
 
 Langford's Incomparable .-. .253 
 
 Malmsey Muscadine 254 
 
 ^Malvasia, Early White. . . . .254 
 Muscat, BIack,of Alexandria 249 
 
 *" , White of Alexandria249 
 
 '- , Wilmot's Early 249 
 
 Petersburgh 252 
 
 Pitmaston White Cluster. . .254 
 
 Rissling White 256 
 
 Saint Peter's, Bhck 251 
 
 — , White 255 
 
 •Scotch White Cluster 254 
 
 Seedling of Bloom Raisins 253 
 
 '^Sweetwater, White .256 
 
 Syrian .....So4 
 
 Tokay 255 
 
 Traminer, Red 256 
 
 Verdal 256 
 
 AMKRICAN VARIETIES. 
 
 Alexander 257 
 
 Bland 257 
 
 ^Catawba 258 
 
 Elsinburg - 258 
 
 *^Isabella , ,..258 
 
 Ohio Grape ..^59 
 
 Norton's Virginia Seedling. 259 
 Prince Edward, Cunningham260 
 Prince Edward, Woodson. .261 
 
 Scuppernong , 261 
 
 Worthington '262 
 
 Growth of Trees 34 
 
 Hedges and Fences 428 
 
 Inoculating 37 
 
 Insects 52 to 57,102, 178, 315,427 
 
 Introduction 13 
 
 Layers 37 
 
 Lime Plant 308 
 
 Medlar, varieties, &c 316 
 
 37 # 
 
 Page. 
 MELON. 
 Muskmelon, 20 varieties . . . 308 
 
 Watermelon, varieties 311 
 
 Its Uses 311 
 
 Cultivation 311 
 
 Mountain Ash, Uses, «&c...316 
 
 MULBERRY. 
 
 Description and Uses 242 
 
 Black Mulberry 242 
 
 Red Mulberry 242 
 
 Cultivation 243 
 
 For other varieties of Mulberries 
 
 and their uses, see Appendix, 
 
 410. 
 
 NECTARINE. 
 
 Its History and Uses 206 
 
 C-altivation 209 
 
 FREESTONE NECTARINES. 
 
 Aromatic 206 
 
 *Early Violet 207 
 
 Elruge , 207 
 
 Fairchild's Early 207 
 
 Jaune Lisse 207 
 
 *Lewi3 207 
 
 ^Perkins's Seedling 207 
 
 Pitmaston Orange 207 
 
 *Scarlet 208 
 
 Temple's 208 
 
 White, or Flanders 208 
 
 •CLINGSTONES, OR PAVIES. 
 
 Violette Cerise 208 
 
 *Golden 208 
 
 Grosse Violette 208 
 
 Italian 208 
 
 Red Roman 209 
 
 Scarlet Newington 209 
 
 Tawny Newington 209 
 
 Vermash 209 
 
 Violet Musk 209 
 
 NUTS. 
 English or Madeira Walnut. 31 7 
 
 Its Uses 318 
 
 Black Walnut, its Uses, &c. 318 
 Butternut, its Uses, &jc. . ..319 
 
 Chestnut, its Uses, &c 320 
 
 Chinquapin 320 
 
 Shagbark, its Uses, &c 321 
 
 Pacane Nut 321 
 
 Filbert, its Uses, &c 321 
 
438 
 
 INDEX. 
 
 Page. 
 Varieties, Cultivation, &c. . .322 
 
 Paving causes Productive- 
 ness 279 
 
 PEACH. 
 
 Its History and Uses 177 
 
 Wine of Feacb ,....179 
 
 Cultivation 201 
 
 Insects which annoy 202 
 
 Pruning 204 
 
 An extensive Peach Orchard 204 
 Classification , . ,180 
 
 FREESTONE PEACHES. 
 
 ''Boers's Late Red Rareripe., 191 
 
 Miellegarde 185 
 
 *Belle de Vitry 191 
 
 *Bayne's Favorite 183 
 
 Brainard's Large Yellow. . .189 
 
 Buckingham Mignonne 186 
 
 ^Burgess's Beauty 183 
 
 Cardinale 194 
 
 China Flat Peach 193 
 
 Columbia... 189 
 
 ^Cooledge's Favorite 184 
 
 *Crawford'sSup. Malacatune 191 
 
 Double Montague 185 
 
 ■* Lagrange 1 94 
 
 *EarIy Anne 183 
 
 * Crawford , 184 
 
 Purple ...185 
 
 * Royal George 184 
 
 * Red Rareripe 184 
 
 * Robinson Crusoe .... 184 
 
 Rose 183 
 
 Emperor of Russia 185 
 
 *George Fourth , . . . .186 
 
 "Golden Rareripe 192 
 
 *Grosse Gallaude 186 
 
 "Grosse Mignonne 186 
 
 *Heath 192 
 
 *HofFman's Favorite .... 187 
 
 Hogg's Malacatune 190 
 
 Ispahan 193 
 
 *Jaques's Rareripe 187 
 
 "Lafayette Free 190 
 
 *^Malta 190 
 
 *Marie Antoinette 187 
 
 *Mellish's Favorite 187 
 
 *Monstrous Free 187 
 
 "Morris's White Rareripe .. .187 
 Morrisania Pound 192 
 
 Page 
 
 Mountaineer 187 
 
 *Nivette 190 
 
 "Oldmixon , 188 
 
 *Orange Peach .188 
 
 "President 188 
 
 "Red Magdalen 188 
 
 — — of Courson.190 
 
 RedNtitmeg 182 
 
 "Robinson Crusoe, Late.... 192 
 
 "Sargent 188 
 
 "St. George or Smock Free .193 
 
 "Snow Peach 189 
 
 "Teton de Venus. .......... 194 
 
 "Tice's Red and Yellow ....194 
 
 "Walter's Early 183 
 
 "Washington 189 
 
 White Malacatune ,... ,...190 
 
 Yellow Admirable 193 
 
 * Alberge 185 
 
 " — Rareripe 189 
 
 " Red Rareripe 190 
 
 Cl.ASS II. 
 PAVIE3, OR CL1NGST0NE3. 
 
 Blood Peach 197 
 
 "Catharine 195 
 
 "Diana 195 
 
 Early Newington , . , ,195 
 
 Grosse Perseque ,....,.... 197 
 
 Heath Clingstone 1 98 
 
 "Hyslop's Clingstone 197 
 
 "Lafayette 195 
 
 "Lemon Clingstone 195 
 
 Monstrous Pomponne 197 
 
 "Old Newington 196 
 
 Pavie Admirable 196 
 
 Jaune 196 
 
 Magdeleine 197 
 
 * Spanish 196 
 
 "Rodman's Red . . , 196 
 
 Smock Clingstone 198 
 
 "Washington Clingstone . . . .196 
 "Williamson's , 197 
 
 Class III. 
 
 ORNAMENTAL VARIETIES. 
 
 Double Flowering Peach. . .198 
 
 Amy gdalis Maerocarpes 1 98 
 
 Orientalis 198 
 
 Class IV. 
 Review of over 40 other fine 
 Peaches, partly new kinds 193 
 
INDEX. 
 
 4^ 
 
 Page. 
 PEARS. 
 
 Description and Uses 115 
 
 To preserve 115 
 
 Cultivation, &c 171 
 
 Old Pears 117 
 
 New Pears 130 
 
 [Pears 1 have divided into three 
 Classes. 1st. The Old Class; 
 these include all the descrip- 
 tions of Duhamel and of Ro- 
 sier, with a few others ; some 
 of which I have described, and 
 some 1 have only reviewed.] 
 
 Old Pears, Outcasts, &c.117 
 
 Ah Mon Dieu! 120 
 
 Ambrette 123 
 
 Ambrosia 126 
 
 Amire Joannet 117 
 
 Angelique de Bordeaux. . ..124 
 
 Angelique de Rome 124 
 
 Angleterre 121 
 
 Aurate 118 
 
 Autumn Bounty 126 
 
 Bellissime d'Automne 122 
 
 d'Ete 118 
 
 d'Hiver 125 
 
 Bergamotte d'Automne .... 121 
 
 . Cadette 121 
 
 d'Ete 120 
 
 d'Hollande ... .126 
 
 de Pacques .... 124 
 
 Rouge 120 
 
 de Soulers 125 
 
 Suisse 121 
 
 Sylvange 126 
 
 Beurree .120 
 
 Bequesne 123 
 
 Bezi de Cassoy 122 
 
 Bezi d'Heri 123 
 
 Bezi de Montigny 121 
 
 Bezi de la Motte 121 
 
 Blanquet li Longue-Queue .118 
 
 Bon Chretien d'Auch 128 
 
 Bon Chretien d'Espagne...l22 
 
 Bon Chretien d'Ete 120 
 
 Bon Chretien d'Ete Musque 119 
 
 Bon Chretien d'Hiver 125 
 
 Bon Chretien, Rushmore's.l27 
 
 Broca's Bergamot 127 
 
 Bourdon Musque 118 
 
 Cassolette 119 
 
 Page. 
 
 *Catillac 128 
 
 Charape Riche d'ltalie 124 
 
 Chaumontelle 123 
 
 Chat Brusle 125 
 
 Cher a Dame 119 
 
 Colmar 125 
 
 Crassanne 122 
 
 Crassanne Panache 127 
 
 Deux Tetes 118 
 
 Donville 125 
 
 Double Fleur 125 
 
 Double Fleur Panache 128 
 
 Doyenne 121 
 
 Doyenn6 Gris 122 
 
 Echasserie 123 
 
 Elton 127 
 
 *Epargne [Jargonelle] 118 
 
 Epine d'Ete 120 
 
 Epine d'Hiver 122 
 
 Epine Rose 119 
 
 Fin Or d'Et6 119 
 
 Fin Or de Septembre 120 
 
 Forelle 127 
 
 Franc-Real 123 
 
 Frangipane 121 
 
 Fondante de Brest 120 
 
 Green Chissel 126 
 
 Green Pear of Yair 127 
 
 Grise Bonne 119 
 
 Gros Blanquette Ronde ...126 
 
 Gros Hativeau 118 
 
 Gros Rateau Grise 128 
 
 Gros Rousselet 119 
 
 Hativeau 118 
 
 Holland Green .127 
 
 Imperiale a feuilles de Chene 126 
 
 *Iron 129 
 
 Jalousie 121 
 
 Jardin 124 
 
 Jargonelle, French 119 
 
 Lansac 121 
 
 Livre 124 
 
 Louise Bonne 122 
 
 Madeleine 118 
 
 Mansuette 122 
 
 Marquise 123 
 
 Martin Sec 123 
 
 Martin Sire 124 
 
 Merveille d'Hiver 122 
 
 Messire Jean 122 
 
 Muscat I'Allemand 126 
 
 Fleuri 118 
 
 Robert 118 
 
440 
 
 INDEX. 
 
 Page. 
 
 Muscat Royale 119 
 
 Ognonette 118 
 
 Orange Bergamotte 127 
 
 d'Hiver 125 
 
 Musquee 119 
 
 ' Rouge ....119 
 
 Tulipee .....J20 
 
 Parfum d' Aout 119 
 
 Pastorale 122 
 
 Petit Blanquet 118 
 
 Muscat 117 
 
 Poire d'Ange . .118 
 
 Figue 120 
 
 a Gobert 126 
 
 de Naples 125 
 
 dCEuf .119 
 
 de Preter 125 
 
 du Prince 127 
 
 Sans Peau 119 
 
 de Tonneau 125, 129 
 
 Tound 129 
 
 Prince's Sugar 127 
 
 Quisse Madame 118 
 
 Red Cheek 127 
 
 Robine 119 
 
 *Rousselet Hatif ....119 
 
 -— — d'Hiver 128 
 
 de Rheims 119 
 
 Rousseline 122 
 
 Royal d'Hiver 124 
 
 St. Augustine 124 
 
 St. Germain ...123 
 
 St. Pere 126 
 
 Salviati 119 
 
 Sanguinole 119 
 
 Sapin 118 
 
 Sarasin 126 
 
 September Orange 127 
 
 Sucre Vert 127 
 
 Sugar Top, or July 126 
 
 Swan's Egg 128 
 
 Tarquin , 126 
 
 Terling 124 
 
 Tresor 124 
 
 Trouve 125 
 
 'Verte Longue 120 
 
 Verte Longue Panache 128 
 
 Vigne 122 
 
 Virgouleuse 1 24 
 
 Vitrier 123 
 
 Warden 129 
 
 ^A few other old kinds are re- 
 viewed at page 130.] 
 
 Page. 
 Pp:ars of WoderN Origin. 
 Alexandre de Russie 134 
 
 *Althorpe Crassanne 134 
 
 •^Andrews 134 
 
 Angora 155 
 
 *Bartlett. See WiU.'s Bon Chret. 
 
 Belle Alliance 135 
 
 Belle et Bonne 135 
 
 de Hee 135 
 
 *La Belle de Flanders 135 
 
 Belle Henrielte 135 
 
 * Lucrative 135 
 
 Belmont 136 
 
 Bergamotte, Early 132 
 
 de Partenay . . .131 
 
 *Beurrc d' Amaulis ......... 136 
 
 d'Anjou. 136 
 
 * d'Aremberg 15(5 
 
 d'Argenson 136 
 
 de Beauchamps .... 136 
 
 — de Beaumont 136 
 
 *— Bosc 1 36 
 
 Boucquai 146 
 
 Curtet J37 
 
 Delbecq 137 
 
 • Did 156 
 
 Duval 137 
 
 * Easter 160 
 
 d'Enghein 137 
 
 Fortune 157 
 
 Gris d'Hiver Nouv. 157 
 
 Knox 137 
 
 Moire 138 
 
 Mortefontaine 139 
 
 de Noirchain 157 
 
 Pater Nostre 137 
 
 * Picquery . 157 
 
 * Ranee 158 
 
 Romain 138 
 
 Rouge Nouveau . ..138 
 
 * Spence 138 
 
 Van Mens 138 
 
 Witzhumb 158 
 
 Bezi de Lou vain 138 
 
 Bezy Vaet 158 
 
 Bishop's Thumb 138 
 
 Bleecker's Meadow 139 
 
 ^Bloodgood 131 
 
 Bon Chretien Fondante . . . .139 
 Napoleon 143 
 
 *BroomPark 158 
 
 Brougham 139 
 
 Buffum 139 
 
INDEX. 
 
 441 
 
 Page. 
 
 Burlinghame 132 
 
 Burnet 139 
 
 Calebasse Bosc 139 
 
 Fondante 140 
 
 Musquee 132 
 
 * Vasse 1 40 
 
 *Capiaumont 140 
 
 Capsheaf 140 
 
 Cardinale 159 
 
 *Cessile 140 
 
 *Charles d' Autriche 14 1 
 
 *Clion, or le Cure 159 
 
 Colmar d'Automne 141 
 
 De^wez 160 
 
 d'Ete 131 
 
 Van Mons 160 
 
 *Columbia 159 
 
 *Comte de Lamy 141 
 
 Croft Castle 141 
 
 Cross Pear 168 
 
 Cumberland 141 
 
 *Cushing 141 
 
 *Dearborn's Seedling 132 
 
 *Delices d'Hardenpont 142 
 
 de Jodoigne 142 
 
 Van Mons 142 
 
 De Rachinquin 143 
 
 *Dix 142 
 
 *Dr. Hunt's Connecticut 142 
 
 Dowler's Seedling 160 
 
 Downton 160 
 
 Doyenne Boussock Nouvelle 143 
 
 *Duchesse d'Angouleme 143 
 
 de Berri 143 
 
 * d'Orleans 143 
 
 *Dunmore. . . ., 144 
 
 Duquesne d'Ete 132 
 
 Emerald 161 
 
 Excellentissimi 131 
 
 Eyewood 144 
 
 ^Flemish Beauty 135 
 
 . Bon Chretien 161 
 
 Figue de Naples 144 
 
 Fondante du Bois 161 
 
 des Cherneuse.. .144 
 
 Van Mons 144 
 
 Forme de Delices 
 ^Frederic de Wurtemberg. . .145 
 
 ^Fulton 145 
 
 Garnons 161 
 
 *Gendesheim 145 
 
 Genesee 145 
 
 *Gloux Morceau 161 
 
 * Golden Beiirre of Bilboa. . .145 
 
 Page. 
 
 Gore's Heathcot 146 
 
 *Hacon's Incomparable 146 
 
 ^Harvard 146 
 
 Hessel ^.147 
 
 Henri Quatre 147 
 
 Van Mons 147 
 
 Ick worth 162 
 
 Jalousie de Fontenay Vendeel47 
 
 *Jean de Witt 162 
 
 Jeschil Armudi 133 
 
 Josephine 162 
 
 *Julienne 133 
 
 *King Edward's 148 
 
 La Fourcroy 1 62 
 
 Lammas 131 
 
 Lawrence 169 
 
 *Le Cure. See Clion 159 
 
 *Lewis 162 
 
 Lodge 148 
 
 L'Oken d'Hiver 163 
 
 ^Louise Bonne de Jersey .... 148 
 
 Mabille 133 
 
 ^Madotte 148 
 
 *Marie Louise 148 
 
 Delcourt 149 
 
 * Nova 169 
 
 Melon de Knopps 148 
 
 *Moccas 163 
 
 Mollett's Guernsey Chaum. 163 
 
 "Monarch 163 
 
 ^Napoleon 149 
 
 Naumkeag 149 
 
 *Ne Plus Meuris 164 
 
 Newtown Virgalieu 164 
 
 ^Paradise d'Automne 148 
 
 *Parmentier 150 
 
 *Fassans du Portugal 133 
 
 *Passe Colmar 161 
 
 * d'Aremberg. .169 
 
 Pengethley 1 64 
 
 Petre 164 
 
 Poire d'Ananas 150 
 
 de Boulogne 165 
 
 de Duverney 150 
 
 * Episcopal 169 
 
 de Louvaine 150 
 
 de Mons 150 
 
 * Neill 150 
 
 de Trois Jours 149 
 
 Pomme Poire 149 
 
 *Princesse Marie 169 
 
 d'Orange 151 
 
 Princess Royal, Groom's. . .165 
 Prince's Saint Germain. .. .151 
 
442 
 
 INDEX. 
 
 Page. 
 
 Queen of the Low Countries. 151 
 
 *Ramilies 165 
 
 Reine des Poires 151 
 
 Rondelet 149 
 
 Ross 165 
 
 *Rouselench 165 
 
 Sabine d'Ete 133 
 
 *Saint Ghislain 151 
 
 Saint Germain, Summer . . .133 
 
 Sageret 165 
 
 Saint Michel Archange . . . . 152 
 
 *Seckel , 152 
 
 Seigneur d'Ete 133 
 
 Serrurier d'Automne 152 
 
 *Shobden Court 165 
 
 Souverain d'Hiver 165 
 
 Striped Bon Chretien 152 
 
 Suffolk Thorn 152 
 
 *Summer Francreal 153 
 
 Superfondante 153 
 
 *Surpasse Marie, Pitt's 153 
 
 ^Thompson's 153 
 
 Tougard 153 
 
 Triomphe de Louvaine 154 
 
 *Urbaniste 154 
 
 * Vallce Franche 134 
 
 *Van Mons Leon le Clerc. . .166 
 Vicomte de Spoelberch . . . .166 
 
 ^Washington 154 
 
 Whitefield 154 
 
 Wilhelmina 166 
 
 ■^Williams Bon Chretien ....155 
 
 *Williams Early 154 
 
 * Winter Crassanne 166 
 
 *Winter Nelis 167 
 
 Yutte 155 
 
 Other new kinds 167 to 170 
 
 Persimmon 295 
 
 Pickle of the Walnut 318 
 
 of the Butternut 319 
 
 of the Olive 330 
 
 PLUM. 
 
 Its History and Uses 216 
 
 Its Cultivation, &c 230 
 
 Apricot Plum 217 
 
 Banker's Gage 21 7 
 
 *Bingham ....218 
 
 *Bleecker's Yellow Gage. . . .218 
 
 Blue Gage 218 
 
 *Blue Holland 218 
 
 *Blue Imperatrice .218 
 
 Page. 
 *Brevoort's Purple Bolmer . .218 
 
 *Bruyn Gage 219 
 
 ^Caledonian 219 
 
 *Coe's Golden Drop 219 
 
 *Columbia 219 
 
 Cooper's Plum 219 
 
 *Corse's Nota Bene 220 
 
 Cruger's Scarlet Seedling. .220 
 
 Damas de Provence 220 
 
 *Dana's Yellow Gage 220 
 
 ^Diamond Plum 220 
 
 *Diapree Rouge 220 
 
 ' Dictator 221 
 
 *Domine Dull 221 
 
 Downton Imperatrice 221 
 
 Drapd'Or 221 
 
 *Duane's Purple .221 
 
 Dwarf Texas 230 
 
 Early Monsieur 222 
 
 Early Yellow 222 
 
 *Elfrey 222 
 
 ^German Prune 222 
 
 Goliah 222 
 
 *Green Gage 222 
 
 Gros Damas Rouge Tardif. .223 
 
 *Ickworth Imperatrice 223 
 
 ^Italian Damask 223 
 
 *Jenkin's Imperial 223 
 
 *Kirke'sPlum 223 
 
 *Knight's Large Green Dry- 
 ing 224 
 
 Large Sweet Damson 224 
 
 Lombard 224 
 
 *Lucombe's Nonsuch 224 
 
 Monsieur 224 
 
 Morocco 225 
 
 ^Orleans 225 
 
 ^Pond's Purple 225 
 
 Precoce de Tours 225 
 
 "Prince's Imperial Gage . . . .225 
 
 Red Gage 226 
 
 Magnum Bonum 226 
 
 Perdrio-on 226 
 
 * Queen Mother 226 
 
 *Reine Claude Violette 226 
 
 *Rivers's Early 227 
 
 *Royal Hative 227 
 
 Royale 227 
 
 *Royale de Tours 227 
 
 *Baint Catharine 228 
 
 Martin's Quetsche . . .228 
 
 * Martin Rouge 228 
 
 *Semiana 228 
 
 *Sliarp's Emperor 22S 
 
INDEX. 
 
 413 
 
 Pace. 
 Sloe 2'SO 
 
 "Smith's Orleans 229 
 
 Surpasse Monsieur 229 
 
 Virginale 229 
 
 ^Washington 229 
 
 White Magnum Bonum 229 
 
 White Perdrigon 229 
 
 ■^Wilmot's New Early Orleans229 
 
 Propagation 36 
 
 Pruning. . .45, 5] , 170, 204, 205 
 Quenouilles...48, 170, 171, 172 
 
 QUINCE. 
 
 Its History and Uses 174 
 
 Its Cultivation 1 76 
 
 Chinese 176 
 
 Japan 175 
 
 Oblong or Pear 1 75 
 
 Orange 175 
 
 Portugal 1 75 
 
 Other varieties 175 
 
 RASPBERRY. 
 Its Description and Uses.. .293 
 
 Its Cultivation 294 
 
 ^Antwerp, Red 293 
 
 * , White 293 
 
 *Barnet 294 
 
 Columbian * . .294 
 
 *Co.x's Honey 294 
 
 ^Double Bearing 294 
 
 *Franconia 294 
 
 *Knevett's Giant 294 
 
 Ohio 294 
 
 Victoria 294 
 
 Woodward's Red Globe ... .294 
 Other Varieties described ..294 
 
 Salal Berry 317 
 
 Select List of Fruits 446 
 
 Shagbark 321 
 
 Slugworm 55 
 
 Southern Fruits 323 
 
 Shepardia 317 
 
 Spur Pruning 46, 271 
 
 Silk, and Agricultural Re- 
 sources of America (App.)401 
 
 STRAWBERRY. 
 Its Description and Uses . . .296 
 Us Cultivation 304 
 
 Page. 
 VARIETIES. 
 
 Alpine, Red 297 
 
 , White 297 
 
 '^Bayne's Extra Early 304 
 
 ^ Incomparable 304 
 
 Bishop's Globe 298 
 
 Californian 304 
 
 Coul Late Scarlet 302 
 
 Downton 297 
 
 Elton 298 
 
 Green Strawberries, var. . . .300 
 
 Grove End Scarlet 301 
 
 Hautbois, Large Flat 301 
 
 , Prolific or Conical 301 
 
 "Hovey's Seedling 298 
 
 Keen's Seedling 299 
 
 Lafayette 304 
 
 *Melon 302 
 
 Methven Castle 302 
 
 'Myatt's British Queen 298 
 
 Myatt's Deptford Pine 303 
 
 Old Pine or Carolina 299 
 
 ■Old Scarlet, Virginia 302 
 
 Roseberry, Black 301 
 
 ■Ross's Phcenix 304 
 
 ^Swainstone's Seedling 298 
 
 Turner's Late Pine 299 
 
 Wilmot's Superb 300 
 
 *Wood, Red 297 
 
 " , White 297 
 
 Other varieties 303 
 
 Tea. See Index to Appendix 339 
 
 Its Imitation 287 
 
 Thermometer 422 
 
 Thermostat 423 
 
 Transplanting 35 
 
 Vinegar 114 
 
 Vegetables 356 
 
 Index to ditto 443 
 
 Wine of Quinces 175 
 
 of Cherries 231 
 
 of Mulberries 242 
 
 of Currants .286 
 
 of Elderberries 315 
 
 of Ginger 360 
 
 of Gooseberries 289 
 
 of Grape 245, 281 
 
 of Orange 344 
 
 of Pine Apple 346 
 
 of Peach 179 
 
 of Raspberries 293 
 
 . of Rhubarb 375 
 
 of Strawberries 296 
 
444 
 
 INDEX TO SOUTHERN FRUITS 
 
 Page. 
 
 AkeeTree 348 
 
 Alligator Pear 349 
 
 Anchovy Pear 349 
 
 Araucanian Pine 349 
 
 Banana 348 
 
 Bread Fruit 349 
 
 Cacao 350 
 
 Carob 334 
 
 Cashew Nut 350 
 
 Citron 344 
 
 Coffee, uses, preparation,4fcc.351 
 
 Cocoa Nut 352 
 
 Custard Apple, Varieties. . .334 
 
 Durion 352 
 
 Euphoria Longana 334 
 
 FIG. 
 
 Its History, Uses 323 
 
 Cultivation 323, 327 
 
 VARIETIES. 
 
 Angelique 324 
 
 Common Blue 324 
 
 Large Blue 324 
 
 Bordeaux 424 
 
 Brunswick 325 
 
 Figue Blanche Ronde 324 
 
 Black Genoa 325 
 
 Purple Genoa 325 
 
 White Genoa 325 
 
 Black Ischia 325 
 
 Brown Ischia 325 
 
 Green Ischia 325 
 
 Yellow Ischia 325 
 
 Black Italian 325 
 
 Brown Italian 326 
 
 Long Brown Naples 326 
 
 Malta 326 
 
 Marseilles 326 
 
 Murrey 326 
 
 Nerii 326 
 
 Brown Turkey 326 
 
 Violette 326 
 
 Small Early White 326 
 
 Granfidilla, Varieties, &C...335 
 Guava, Varieties, «fec. ». . . .336 
 
 Page. 
 
 Jujube 336 
 
 Lemon 345 
 
 Lime 345 
 
 Loquat 336 
 
 Lucuma 337 
 
 Madi 337 
 
 Mammea , 353 
 
 Mango Tree 353 
 
 Mangostan 353 
 
 Oleaster 337 
 
 OLIVE. 
 
 Its History and Uses 329 
 
 Cultivation 333 
 
 Varieties described 331 
 
 ORANGE. 
 Its History and Uses. .341, 344 
 
 Cultivation 342, 345 
 
 Blood, or Red Malta Orange 343 
 Common Sweet Orange . . . 343 
 
 Mandarin Orange 343 
 
 Seville Orange 343 
 
 Palm, or Date.. 354 
 
 PINE APPLE. 
 
 Its History and Uses 346 
 
 Cultivation 247 
 
 Varieties described 347 
 
 Pinus Pinea 337 
 
 Pistachia 337 
 
 Plantain, its Description and 
 
 Uses 348 
 
 Prickly Pear, Varieties, &c. 337 
 Pomegranate, Varieties, &c. 338 
 
 Rose Apple 354 
 
 Shaddock 345 
 
 Tamarind 354 
 
 Tchee-tse 341 
 
 Tea, its cultivation, uses, &c. 339 
 
 Triphasia 355 
 
 Tuna 341 
 
 Varronia Plum 355 
 
445 
 
 INDEX TO APPENDIX 
 
 VEGETABLES. 
 
 Page. 
 
 i*reparation of the Soil 356 
 
 Hot-Beds, &c 356 
 
 Arachis Hypogea 357 
 
 Arracacha 357 
 
 Arrow Root 358 
 
 Artichoke ,...364 
 
 Asparagus 364 
 
 Basil 370 
 
 Bean 364 
 
 Beet 358 
 
 Bitter Root 359 
 
 Bread Root 359 
 
 Borecole 365 
 
 Broccoli 365 
 
 Brussels Sprouts 366 
 
 Cabbage 366 
 
 Gammas 359 
 
 Caraway 359 
 
 Cardoon 366 
 
 Carrot 359 
 
 Cauliflower 367 
 
 Celery 371 ' 
 
 Chervil 371. 
 
 Chives, or Cives 371 
 
 Coriander 371 
 
 Cowich 360 
 
 Cress 371 
 
 Cucumber 371 
 
 Dandelion 367 
 
 Egg Plant 367 
 
 Endive 372 
 
 Fennel 372 
 
 Florida Coffee 372 
 
 Garlic 372 
 
 Ginger 360 
 
 Hibi"scus 367 
 
 Horseradish 372 
 
 Indian Corn 367 
 
 Italian Corn Salad 372 
 
 Kale 368 
 
 Leek 360 
 
 Lettuce 373 
 
 Lin-kio 360 
 
 38 
 
 Page. 
 
 Mangel Wurtzel 358 
 
 Marjoram 373 
 
 Martynea 373 
 
 Marigold 373 
 
 Mustard 373 
 
 Nasturtium 373 
 
 Okra 374 
 
 Onion 360 
 
 Oxalis Crenata .361 
 
 Parsley 374 
 
 Parsnip 361 
 
 Peas.... 368 
 
 Pee-tsee 361 
 
 Pepper 374 
 
 Potatoes 361 
 
 Pumpkin 368 
 
 Radish 374 
 
 Rampion 374 
 
 Rape 375 
 
 Rhubarb, Varieties 375 
 
 Rocambole 362 
 
 Rata Baga 363 
 
 Sage 376 
 
 Salsafy 362 
 
 Salsilla 362 
 
 Savory 376 
 
 Sechium 369 
 
 Scorzonera 362 
 
 Sea-Kale 369 
 
 Sesamum, or Benne 376 
 
 Shallots 362 
 
 Skirret 362 
 
 Spinach, or Spinage 369 
 
 Squash, Varieties 370 
 
 Sweet Potatoes 363 
 
 Swiss Chard 370 
 
 Taro 363 
 
 Thyme 376 
 
 Tomato 377 
 
 Trapa Nataus 363 
 
 Turnips 363 
 
 Wappatoo 363 
 
 Yam 364 
 
446 
 
 ORNAMENTAL TREES. 
 
 Page. 
 Arrangement of Ornamen- 
 tal Trees, &c 377,378 
 
 Abele 378 
 
 Acacia, Purple Flowering. .382 
 
 , Rose 386 
 
 AilanthuSjOr Tree of Heaven 378 
 Almond, Large Double 
 
 Flowering 211 
 
 Almond, Dwarf Double 
 
 Flowering 211 
 
 Alnus Cordifolia 383 
 
 Althea Frutex, Varieties . . . 387 
 Apple, Chinese, Double 
 
 Flowering 86 
 
 Apple, Red Siberian Crab. ..83 
 
 , Yellow Siberian Crab. 83 
 
 Aristolochia Sipho 393 
 
 Ash 378 
 
 Chinese 383 
 
 Curled-Leaved 383 
 
 — Manna 378 
 
 Mountain 316, 383 
 
 Weeping 383 
 
 Azalea 387 
 
 Beech 379 
 
 Purple-Leaved 383 
 
 Bignonia Radicans 394 
 
 Chinese, or Gran- 
 
 diflora 394 
 
 Broom, Scotch 391 
 
 , Siberian 391 
 
 Button Wood 379 
 
 Cabbage Tree 383 
 
 Caly can thus 387 
 
 Chinese White 
 
 and Yellow 387 
 
 Camellia 390 
 
 Carica Papaya 383 
 
 Camphor 379 
 
 Catalpas 379 
 
 Cedar, Red 383 
 
 , White 380 
 
 Cherry, Double Flowering .222 
 
 , Virginia 380 
 
 ■, Weeping 380 
 
 Chionanthus, Snow Drop.. 384 
 
 Colutea, two Varieties 387 
 
 Corchorus 390 
 
 Currant, Indian 387 
 
 Page. 
 
 Currant, Missouri 387 
 
 , Profuse Flowering .387 
 
 , Snowy Flow'g.287,387 
 
 Cypress, Deciduous 379 
 
 Daphne Mezereon, Red 390 
 
 , White . .390 
 
 Diervilla, Yellow 390 
 
 Dirca Palustris 387 
 
 Dogwood, Bloody 3c7 
 
 , White Flowctfing 3c8 
 
 Elm, A merican 380 
 
 , American Red 380 
 
 , Cork Bark 380 
 
 , Scotch 380 
 
 , Ulmus Effusa 380 
 
 Flowers. 394 
 
 Franklinia 384 
 
 Glycine Frutescens 392 
 
 , Chinese 392 
 
 Halesia .......388 
 
 Hawthorn, many varieties. .388 
 
 Hercules's Club 384 
 
 Hemlock 380 
 
 Honeysuckles. 
 
 , English F\y,vprig/u:iSS 
 
 , Red Tartarean 388 
 
 , White do., or Cau- 
 casian 388 
 
 , Early Belgic 395 
 
 , Italian 395 
 
 Monthly Variegated 395 
 
 Chinese Variegated, 
 
 Twining 395 
 
 , Scarlet Monthly 
 
 Trumpet 395 
 
 , Yellow do 395 
 
 , Orange, or Pubes- 
 cent 395 
 
 , Japan 395 
 
 , Columbian, or Vi- 
 
 ning 396 
 
 , Etruscan 396 
 
 Horse Chestnut, White Flow- 
 ering 379 
 
 Horse Chestnut, variegated- 
 leaved 379 
 
 Horse Chestnut,Dwarf Flow- 
 ering, and other varieties . 388 
 
INDEX. 
 
 447 
 
 Page. 
 
 Indigo Shrub 388 
 
 Ivy, Evergreen, or Giant. . .394 
 
 , Virginian 394 
 
 Judas Tree 384 
 
 Juniper, Swedish 386 
 
 Kentucky Coffee 384 
 
 Laburnum, three varieties. .384 
 
 Larch, American 380 
 
 , Scotch, or Alpine. . .380 
 
 Lilac, White and Purple . . .388 
 
 , JosikcEa, and others. .389 
 
 , Persian, two varieties 389 
 
 , Chinese Cut-Leaved. 389 
 
 Lime, or Linden, three var. 380 
 
 Locust 381 
 
 Hemlock 380 
 
 Honey Locust, or Three- 
 
 Thorned Acacia 381 
 
 Magnolia, Blue Flowering. .381 
 
 , Chandelier 384 
 
 , Chinese Purple.. 384 
 
 , Cordata 384 
 
 , Glauca . . 389 
 
 , Great Flowering. 385 
 
 , Splendid 384 
 
 , Tripetala 384 
 
 Maple, Ash-Leaved 335 
 
 , Scarlet , 381 
 
 , Sugar 381 
 
 Mountain Laurel 389 
 
 Rose, or Raspberry 389 
 
 Snow Drop 385 
 
 Mulberry, Chinese 385, 410 
 
 , Japan Paper. 385, 410 
 
 Osage Orange 385 
 
 Palmetto Royal 389 
 
 Pffionia Tree 390 
 
 Peach, Double Flowering.. 198 
 
 Pine, White 381 
 
 , Pinus Lambertiana ..381 
 
 - — , Elastic, and others. . .381 
 Pinus Cembro 385 
 
 Page. 
 
 Pomegranate 338 
 
 Pride of India 386 
 
 Prim, or Privet 388 
 
 , Chinese 388 
 
 , Variegated-Leaved. . .388 
 
 Quince, Chinese 176 
 
 , Japan, or Pyrus .... 175 
 
 Rhododendron Maximum.. 390 
 
 Ponticum . . 390 
 
 Rose 393 
 
 ,China, or Monthly ,var. 393 
 
 Roses, Climbing 394 
 
 St. John's Wort 390 
 
 Silver Fir 382 
 
 Spruce, varieties 382 
 
 Norway Spruce Fir 382 
 
 Shepardia 317 
 
 Snow Ball, or Guelder Rose 390 
 
 Snowberry 393 
 
 Sophora, Japan 390 
 
 Spirosa Bella 390 
 
 Guelder Rose 390 
 
 Nepal 390 
 
 , Red Flowering 390 
 
 , Siberian 390 
 
 Strawberry Tree 390 
 
 Syringa, European Fragrant 390 
 
 , Garland, or Large 
 
 Flowering 390 
 
 , Variegated- Leaved. 390 
 
 Sycamore, European 382 
 
 , Striped-Leaved .382 
 
 Tulip Tree 382 
 
 Tupelo Tree 386 
 
 Venetian Sumach 386 
 
 Virgin's Bower 395 
 
 Wild Orange 386 
 
 Willow, Black 386 
 
 , Golden 387 
 
 , Ring 386 
 
 , Weeping 382 
 
 -, Weeping, Napoleon 382 
 
448 
 
 NOTES ON THE AGRICULTURAL RESOURCES 
 OF AMERICA, ON SILK, ETC. 
 
 Chapter. Page. 
 
 I. Commerce of Silk, its Antiquity 401 
 
 II. History of the Silk- Worm 406 
 
 III. Varieties of Silk- Worms 408 
 
 IV. Mulberry 410 
 
 V. Varieties 411 
 
 VI. Substitutes for the Mulberry 413 
 
 VII. Soil, Situation, Climate, &c 413 
 
 VIII.' Climate, Habits, and Management of Silk- Worms 4l!> 
 
 IX. Profits of the Silk Culture in France and Italy 418 
 
 X. System of M. Camille Beauvais 420 
 
 XI. M. D'Arcet's System of Ventilation 421 
 
 XH. System of the Misses Reina, of Come, in Lombardy 425 
 
 Progress and System pur.<5ued in America 427 
 
 SELECT LIST OF FRUITS. 
 
 The select list of fruits which are particularly recommended for a 
 moderate collection, have been designated by a star throughout this 
 work, and also throughout the Index, all these having been satis- 
 factorily proved ; but, as a considerable proportion of the highest 
 character are new, and of recent introduction to our climate, or not 
 having been, as yet, satisfactorily proved, and are therefore excluded, 
 it must be evident that this list will, from time to tiMe, require a 
 revision. The list of the long-keeping or winter fruii*« ehould be 
 increased by duplicates, or by additions, and beyond iV preportion 
 of the more transient or summer fruits. 
 
449 
 SUPPLEMENTARY INDEX AND LIST. 
 
 The additions to this edition were very numerous, particularly in 
 regard to new varieties of the pear and peach, of the grape, strawberry, 
 &c. ; most of their names being incorporated in the General Index, but 
 for tlie want of room for all in that place, a few only are inserted here. 
 PEACHES. 
 
 Pa<r'. 
 
 *Bayne's Favorite 183 
 
 Bayne's New Heath C 19] 
 
 *Bullard's Seedling 186 
 
 *Bullard's Clingstone 197 
 
 ^Grant's Large Yellow IDi 
 
 ^Lagrange 194- 
 
 Pag-e. 
 
 Leopold C 196 
 
 *New Golden Purple 190 
 
 *Poole's Late Yellow 194 
 
 *Tippecanoe 1 8S 
 
 Troth's Early Red 163 
 
 Whitehead's Red Heath C. ...197 
 
 NEW, BEAUTIFUL ORNAMEiNTAL TREES, SHRUBS, &c. 
 
 1. Deodara. Pinus Deodara. Ccdnis Deodara. Holy Cedar of the 
 Mountain. From the high mountains of India. Dkodar, or God Tree, 
 so called because certain nations worship beneath its shade. New, splen- 
 did 5 tree invaluable ; evergreen ; with leaves like the Larch. The tree 
 grows tall and upright ; branches pendulous 5 or by pruning it assumes 
 the form of a Weeping Willow. '' A tree,'' says Professor Lindley, " as 
 hardy and fast growing as the Larch, more valuable in its timber, and with 
 the evergreen beauty of the Cedar of Lebanon. Of all the trees of British 
 India, this is incomparably the most important to England. It has every 
 good quality, and no bad one." 
 
 2. Df.utzia. DviUzia Scabra. New, beautiful, and hardy, rising six 
 or seven feet. Flowers in June ; small, white, bell-formed, like liie 
 Halesia or Cercis, but clustered in long spikes or garlands. D. siiiensis 
 is another variety. 
 
 3. .Japan Angelica. Aralia Japonica. Japan Hercules' Club, or 
 Angelica Tree. New; rare; splendid; of medium growth. 
 
 4. Silver-Leaved Beech. Fagus Argentea. New 5 beautiful. 
 
 5. Osage Orange. Is (ZicBstts; trees male and female. Page 385. 
 
 6. Garreya ElliPTica. New ; remarkable. A tall shrub ; covered, 
 when in bloom, Avith elegant, long, pendulous catkms, which look, at a 
 distance, like locks of hair. Hardy in Britain. 
 
 CLIMBING ROSES. 
 BouRSAULT Roses. R. Midtifiora var. The Boursault roses are 
 very showy, blooming abundantly ; rising a dozen feet in a season, with 
 strong, fine red wood, and perfectly hardy. 
 
 1. ^B. Amandis, or New Crimson. Large, cupformed, splendid 
 crimson. 
 
 2. B. Blush. Form globular 5 pale flesh color. 
 
 3. B. Elegans. Form expanded 5 purple, striped with white. 
 
 4. B. Gracalis. Color bright pink ; cupformed. 
 
 Michigan, or Prairie Roses. R. Ruhifolia. The Prairie roses 
 are the finest climbing roses known ; are perfectly hardy, robust ; growing 
 upwards ten feet in a single season 5 blossoming in splendid clusters, and 
 in July, after other hardy roses are gone. 
 
 1. *R. R. Queen of the Prairies. Feast's. The most strong, 
 splendid, hardy climber known, of all giant roses. Form beautiful and 
 perfect ; cupformed ; color bright pink ; blooming in splended clusters 
 of from 18 to 25 in each cluster, like Noisettes, but far superior. 
 
 2. R.R.Baltimore Belle. Feast's. Rose colored j cupformed j in 
 large clusters. 
 
 3. R.R. Perpetual Pink. FeasVs. Cupformed j color fine pink} 
 in splendid clusters. 
 
 38* 
 
450 SUPPLEMENT. 
 
 7. PauLownia. Paulownia Imperialis. Kiri. A new and splen- 
 did tree from Japan; of extraordinary rapid growth, and leaves of enor- 
 pnous size ; the flowers of a fine blue color, in large clusters or panicles ; 
 each individual like the Gloxinia cerules ; of a sweet and fragrant cdor. 
 At the Garden of Plants, in Paris, the tree blossomed for the first time 
 early in May, 1842;'^ the parent tree of all in P>ance. In iNonuai.uy, 
 the tree, while young, is tender, afterwards hardy. Such is my account, 
 from the distant but most authentic resources. The trees first sent me 
 from France, early in 1842, being lost in the wreck of the ship Louis 
 Philippe, new specimens were again sent early in 1843. 
 
 8. Double White Flowering Pomegrakate. Funicajlore alba 
 pi. New, rare, rather tender. 
 
 9. Weeping Poplar. Popiilus pendula. Kew. 
 
 10. Variegated-Leaved Padua Plum. Primus padua fol. var. 
 Two varieties. New. 
 
 11. Hybrid Gordonia Currant. Ribes Hybridus Gordonianum 
 New ; rare. 
 
 12. Double Flowering Mountain Raspberry. Rubtcs flore 
 plena. New ; lilac color. 
 
 13. VarieoaTed-Leaved Turkey Oak. Quercus fol. variegata 
 New 5 beautiful. 
 
 14. Hybrid Silver-Leaved Mountain Ash. Sorbtis hybrida. 
 New. Tree tall, straight, handsome 3 leaves oblong, lobed, dark green 
 above, silvery white beneath ; conspicuous. 
 
 15. New Weeping Elm. Ulmus effusa. Beautiful. 
 
 16. New Queen of 'Ike Meadow. Spirtea lobata Americana. A 
 gigantic variety of S. lobata ; — herbaceous. New, magnificent, the largest 
 species known ; a native of Indiana, which rises in large red spires, or 
 spikes, to the height of six or eight feet, in good soils. 
 
 17. Superb Trumpet Flower. Bignonia Superba. New; superb. 
 
 18. Rose Queen of the Prairies. New; a most splendid double 
 rose, flowering in July. A hafdy climber 3 blooming in clusters. Page 395. 
 
 ADVERTISEMENT. 
 
 FRUIT TREES, ORNAMENTAL TREES, SHRUBS, &g,, 
 
 cultivated and for sale at the nursery of 
 
 WII.LIAM KENRICK, IN NEVi^TON, MASIS., 
 
 FIVE A.\D A HALF MILES FROM BOSTON, BY THE WESTEHK AVENUE, AND HALF 
 A MILE FROM THE GREAT WESTERN RAILliUAl . 
 
 A most extensive assortment of Fruit Trees, ShrijeS, GrapK 
 Vines, &c.; selections from the original or first-rate sources, and 
 the finest varieties known. 
 
 Ornamental Trees, Shrubs, Roses, and Herbaceous Flow- 
 ering Plants; a large assortment of the most splendid hardy 
 kinds. 
 
 Trees and plants, when so ordered, will be carefully seltcted and 
 labelled, and securely packed in mats and moss, for all distant places, 
 and duly forwarded from Boston by land or sea. All distant orders 
 to be accompanied either by cash, or by a draft on any eastern city. 
 
 Catalogues sent, gratis, to all who apply. Address, by mail, 
 ^^ JVeicton, near Boston^' 
 
 WILLIAM KENRICK.