H.. TENNEY i^' \^ • I / u 7l THE FRUITS AID ERUIT TREES AMERICA; i . ¥ THE CULTURE, PROPAGATION, AND MANAGfEMENT, IN THE GARDES AKD OKCHARD, OF FRUIT TRBEfe GENERALLY; DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT, N \TIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY. BY A. J. DOWNINK. SI4TTS- PENNSYLVANIA.; INDIANA 5 CINCINNATI, ETC. What wondrous life is this I lead 1 Ripe apples drop about my head ; The luscious clusters of the vine Upon ray mouth do crush their wine ; The nectarine and curious peach Into my hands themselves do reach. Marvzlu rOURTEENTH EDITION. NEW Y O R K : JOHN WILEY, 167 BROADWAY. 1854. 'Vis Eutered according to Aci of Congress, in the year 1845 bv A. J. DOWNING, l» the Clerk's Oiicc of the District Com of tho United Su.tes, for the Southetn District ol New-York. TO MARSHALL P. WILDER, Eea., PRESIDENT OF THE MABSilCHUSETTa HORTICULTURAt. SOCIETY, THIS VOLUME IS DEDICATED, BY HIS FRIEND, THE AUTHOR PREFACE A M N born on the banks of one of the noblest and most fruitful rivers in America, and whose best days have been spent in gar- dens and orchards, may perhaps be pardoned for talking about fruit trees. Indeed the subject deserves not a few, but many words. " Fine fruit is the flower of commodities." It is the most perfect union of the useful and the beautiful that the earth knows. Trees full of soft foliage ; blossoms fresh with spring beauty ; and, finally,— fruit, rich, bloom-dusted, melting, and luscious — such are the treasures of the orchard and the garden, temptingly offer- ed to every landholder in this bright and sunny, though tempe- rate climate. " If a man," says an acute essayist, " should send for me to come a hundred miles to visit him, and should set before me a baske'v of fine summer fruit, I should think there was some pro- portion between the labour and the reward." I must add a counterpart to this. He who owns a rood of proper land in this country, and, in the face of all the pomonal riches of the day, only raises crabs and choke-pears, deserves to lose the respect of all sensible men. The classical antiqua- rian must pardon one for doubting if, amid all the wonderful beauty of the golden age, there was anything to equal our deli- cious modern fruits — our honied Seckels, and Beurres, our melt- ing Rareripes. At any rate, the science of modern horticulture has restored almost everything that can be desijtjd to give apara« disiacal richness to our fruit-gardens. Yet there are many in utter ignorance of most of these fruits, who seem to live under some ban of expulsion from all the fair and goodly productions of the garden. Happily, the number is every day lessening. America i" •• Vi PREFACE. young orchard, but when the planting of fruit-trees in one of the newest States numbers nearly a quarter of a million in a single vear ; when there are more peaches exposed in the markets of New York, annually, than are raised in all France ; when Ame- rican apples, in large quantities, command double prices in Eu- ropean markets ; there is little need for entering into any praises of this soil and climate generally, regarding the culture of fruit. In one part or another of the Union every man may, literally, sit under his own vine and fig tree. It is fortunate for an author, in this practical age, when his subject requires no explanation to show its downright and direct usefulness. When I say I heartily desire that every man should cultivate an orchard, or at least a tree, of good fruit, it is not necessary that I should point out how much both himself and the public will be, in every sense, the gainers. Otherwise I might be obliged to repeat the advice of Dr. Johnson to one of his friends. " If possible," said he, " have a good orchard. I know a clergyman of small income who brought up a family very reputably, which he chiefly fed on apple dump- lings." (!) The first object, then, of this work is to increase the taste for the planting and cultivation of fruit-trees. The second one is to furnish a manual for those who, already more or less informed upon the subject, desire some work of reference to guide them in the operations of culture, and in the selection of varieties. If it were only necessary for me to present for the acceptance of my readers a choice garland of fruit, comprising the few sorts that I esteem of the most priceless value, the space and time to be occupied would be very brief. But this would only imperfectly answer the demand that is at present made by our cultivators. The country abounds with collections of all the finest foreign varieties ; our own soil has produced many native sorts of the highest merit ; and from all these, kinds may be selected which are highly valuable forevery part of the country. But opinions differ much as to the mer. its of some sorts. Those which succeed perfectly in one sec- tion, are sometimes ill-adapted to another. And, finally, ono PREFACE. Vii needs some accurate description to know when a variety comes in- to bearing, if its fruit is genuine, or even to identify an indifferent kind, in order to avoid procuring it again. Hence the number of varieties of fruit that are admitted here. Little by little I have summoned them into my pleasant and quiet court, tested them as far as possible, and endeavoured to pass the most im- partial judgment upon them. The verdicts will be found in the following pages. From this great accumulation of names, Pomology has be- come an embarrassing study, and those of our readers who are large collectors will best understand the difficulty — nay, the impossibility of making a work like this perfect. Towards settling this chaos in nomenclature, the exertions of the Horticultural Society of London have been steadily directed for the last twenty years. That greatest of experimental gardens contains, or has contained, nearly all the varieties of fruit, from all parts of the world, possessing the least celebrity. The vast confusion of names, dozens sometimes meaning the same varie- ty, has been by careful comparison reduced to something like\ real order. The relative merit of the kinds has been proved and published. In short, the horticultural world owes this Soci- ety a heavy debt of gratitude for these labours, and to the science and accuracy of Mr. Robert Thompson, the head of its fruit- department, horticulturists here will gladly join me in bearing the fullest testimony. To give additional value to these results, I have adopted in nearly all cases, for fruits known abroad, the nomenclature of the London Horticultural Society. By this means I hope to render universal on this side of the Atlantic the same standard names, so that the difficulty and confusion which have always more or less surrounded this part of the subject may be hereaf- ter avoided. These foreign fruits have now been nearly all proved in this country, and remarks on their value in this climate, deduc- ed from actual experience, are here given to the public. To ou/ native and local fruits especial care has also been devoted. Not only have most of the noted sorts been proved in the gar yiii PREFACE. iens here, but I have had specimens before me for comparison, the growth of no less than fourteen of the different States. There are still many sorts, nominally fine, which remain to be collect- ed, compared, and proved ; some of which will undoubtedly de- serve a place in future editions. To the kindness of pomolo. gists in various sections of the country I must trust for the detection of errors in the present volume, and for information of really valuable new varieties.* Of the descriptions of fruit, some explanation may be neces- sary. First, is given the standard name in capitals, fol- lowed by the authorities — that is, the names of authors who have previously given an account of it by this title. Below this are placed, in smaller type, the various synonymes, or lo- cal names, by which the same fruit is known in various coun- tries or parts of the country. Thus, on page 386, is the follow ing: 117. Flemish Beauty. § Lind. Thomp. Imperatrice de France. Boschpeer. Josephine. ) incorrectly " ~ ' S of Belle de Flandres. Bouche Nouvelle. Bosch. Bosc Sire. j Fondante Du Bois. 5 of some. By this is signified, first, that Flemish Beauty is the standard name of the pear ; secondly, that it has been previ- ously described by Lindley and Thompson j thirdly, that the others — synonymes — are various local names by which the Flemish Beauty is also known in various places ; and, lastly that by the two latter names — Josephine, and Fondante DuBois — it is incorrectly known in some collections ; these two names really belonging to other distinct pears. It is at once apparent that one of the chiefpoints of value of a book like this, lies in the accuracy with which these synonymous names are given — since a person might, in looking over different * It is well to remark that many of.the so-called new varieties, especiallj from the West, prove to be old and well known kinds, slightly altered id appearance by new soil and different climate A new variety must possew very superiour qualities to entitle it to regard, now that we hate so manj fine fruits in our collections. PREFACE. ij£ catalogues issued here and abroad, suppose that all nine of the above are diiferent varieties — when they are really all different names for a single pear. In this record of synonymes, I have therefore availed myself of the valuable experience of the Lon- don Horticultural Society, and added all the additional in- formation in my own possession. Many of the more important varieties of fru-it are shown in outline. I have chosen this method as likely to give the most correct idea of the form of a fruit, and because I believe that the mere outline of a fruit, like a profile of the human face, will oflen be found more characteristic than a highly finished portrait in colour. The outlines have been nearly all traced directly from fruits grown here. They are from specimens mostly below the average size. It has been the custom to choose the largest and finest fruits for illustration — a practice very likely to mislead. I believe the general character is better ex- pressed by specimens of medium size, or rather below it. It only remains for me to present my acknowledgments to the numerous gentlemen, in various parts of the country, who have kindly furnished information necessary to the completion of the work. The names of many are given in the body of the vol- ume. But to the following I must especially tender my thanks, for notes of their experience, or for specimens of fruits to solve existing doubts. In Massachusetts, to Messrs. M. P. Wilder, S. G. Per- kins, J. P. Gushing, B, V. French, S. Downer, and C. M. Ho- vey, of Boston ; John C. Lee, J. M. Ives, the late Robert Man- ning and his son R. Manning, of Salem j and Otis Johnson, of Lynn. In Connecticut, to Dr. E. W. Bull, of Hartford ; Mr. S. Ly- man, of Manchester ; and the Rev. H. S. Ramsdell, of Thomp- 8on. In New York, to Messrs. David Thomas, of Aurora ; J. J. Thomas, of Macedon ; Luther Tucker, and Isaac Denniston, of Albany ; Alexander Walsh, of Lansingburgh ; T. H. Hyatt, of Rochester ; R. L. Pell, of Pelham j C. Downing, of New burgh ; and Wm. H. Aspinwall, of Staten Island. r PEEFACE. In Ohio, to Professor Kirtland, of Cleveland ; Dr. Hildreth, of Marietta ; and Messrs. N. Longworth, C W. Elliott, and A. H. Ernst, of Cincinnati. In Indiana, to the Rev. H. W. Beecher, of Indianapolis. In New Jersey, to Messrs. Thomas Hancock, of Burlington, and J. W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick Brown, and Col, Carr, of Philadelphia. In Maryland, to Lloyd N. Rogers, Esq., of Baltimore. In Georgia, to James Camak, Esq., of Athens. A. J. D. Highland Gardens, JfemHrgk, Jf. T., Mmg, 1845. ABBEEVIATIONS AND BOOKS QUOTED. Arboretum Britannicum, or the Trees and Shrubs of Britain, pictoriall/ and botanically delineated, and scientifically and popularly described by J. C. Loudon London, 1845, 8 vols. 8vo. Annates de la Sociite d^ Horticulture de Paris. — Paris. In monthlv Nos. 8vo. from 1827 to 1845. Annates de rinstitut de Fromont. Par le Chevalier Soulange Bodin. Paris, 8vo. 1829 to 1834, 6 vols. Adlum. A Memoir on the cultivation of the Vine in America, and the ' best mode of mak ing Wine. By John Adlum. 12mo. Washing- ton, 1828. Bon Jard. Le Bon Jardinier, pour I'Annee 1844. Contenant des prin- cipes generaux de culture, etc. Par A. Poiteau and M. Vilmorin, Paris, 12mo. — yearly volume. Busby. A Visit to the principal Vineyards of France and Spain. By Jas. Busby. New York, 12mo. 1835. Bridgeman. The Young Gardener's Assistant. By Thomas Bridgeman. Tenth ed. New York, 1844, 8vo. Baumann's Cat. Catalogue des Vegetaux en tout genre dispanible dans I'Etablissement des Freres Baumann, t Bolwiller, 1842. Coxe. A View of the Cultivation of Fruit Trees in the United States, and of the Management of Orchards and Cider. By William Coxe.- - Philadelphia, 8vo., 1817. Chaptal. Chemistry applied to Agriculture. By John Anthony Chap- tal. American ed., 12mo. Boston, 1835. Cobbett. The American Gardener. By Wm. Cobbett. London, 1821. 12mo. Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole- man. Boston, 8vo. 1840-41. Dom. Gard. The Domestic Gardener's Manual. By John Towers. Lon- don, 1839, 8vo. Duhamel. Traite des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris, 1768, 2 vols. 4to. Cultivator. The Cultivator, a monthly journal of Agriculture, &c., Edited by Luther Tucker. Albany, continued to the present time, Svo. Diel. Versuch ein Systematischen Beschreibung in Deutschland vorhan- dener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo. 24 vols. 1799—1825. fit Candolle. Physiologie Vegetale, ou Exposition des Forces et des Fonc ' tions vitales des Vegetaux. Par A. P. De Candolie. Paris, 1839, 3 vola. Svo. Xll ABBEEVIATIONS AND BOOKS QUOTED. . Prodromus Systematis Naturalis Vegetabilis. Paris, 1818— • 1830, 4 vols, 8vo. UAlbret. Cours Theorique et Pratique de la Taille des Arbree Fruitiers. Par D'Albret. Paris, 1840, Svo. Forsyth. A Treatise on the Culture and Management of Fruit-trees. By William Forsyth, 7th ed. London, 1824, Svo. Floy Lindley's Guide to the Orchard. American ed. with additions by Michael Floy. New York, 1833, 12mo. Fessenden. New American Gardener, containing practical directions for the culture of Fruits and Vegetables. By Thos. E. Fessenden. Bos- ton, 1828, 12mo. Gard. Mag. The Gardener's Magazine, conducted by J. C. Loudon, in monthly nos. 8vo., 19 vols, to 1844., London. Gard. Chron. The Gardener's Chronicle, and Agricultural Gazette, ed- ited by Professor Lindley, a weekly journal 4to. 5 vols. 1844 to the present time. Hoare. A Practical Treatise on the cultivation of the Grape Vine on open walls. By Clement Hoare. London, 1840, J 2mo. flort. Soc. Cat. See Thompson. Hort. Trans. Transactionsof the Horticultural Society of London. Lon- don, 4to. 181.5, and at intervals to the present time. Hooker. Pomona Londonensis. By William Hooker. London, 1813, 4to. Hayward. The Science of Horticulture. By Joseph Hayward. London, 1824, Svo. Harris. A Report on the insects of Massachusetts injurious to Vegetation. By Dr. T. W. Harris. Cambridge, 1841, Svo. Hov. Mag. or H. M. The Magazine of Horticulture, Botany and Ru- ral Affairs. Conducted by C. M. Hovey. Boston, Svo. monthly nos. '834 to the present time. Jo/inston. Lectures on Agricultural Chemistry and Geology. By Jas. W F. Johnston. American ed. New York, 12mo. 2 vols. 1842. Jard Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed Paris, 1839, 2 vols. Svo. Knight. Various articles in the London Horticultural Transactions. By Thomas Andrew Knight, its late President. Knoop. Pomologie ou description des Arbres Fruitiers. Par Joh. Herm Knoop. Amsterdam, 1771, Fol. Ken. The New American Orchardist. By William Kenrick, Boston, 1844. Kollar. A Treatise on Insects injurious to Gardeners, Foresters and Farmers. By Vincent Kollar, Notes by Westwood. London, 1840, 12mo. Langley. Pomona, or the Fruit Garden Illustrated. By Batty Langley, London, 1729, Folio. Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London. 1835, 1 thick vol. Svo. " An Encyclopedia of Plants. By the same. London, 1836, I thick vol. Svo. ■- ■ . An Encyclopedia of Agriculture. By the same. London, 1831, 1 thick vol. Svo. ABBREVIATIONS AND BOOKS (QUOTED. XIU Loudon Hortus Britannicus. A Catalogue of all the plants in Britain, by the same. London, 8vo. . The Suburban Horticulturist By the same. London, 1S42, 8vo. . The Suburban Gardener and Villa Companion. By the same Lont don, 1838, 1842, 8vo. ■■ Arboretum et Fruticetum Britannicum. By the same, 3 vols. London, 1838, 8vo. Liebig. Organic Chemistry in its applications to Agriculture and Physi- ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo. Laid A Guide to the Orchard and Kitchen Garden, or an account of the Fruits and Vegetables cultivated in Great Britain. By George Lind- ley. London, 1831, 8vo. Lindley. An Infoduction to Botany, By John Lindley, London, 1832, Svo. . An Introduction to the Natural System of Botany. By John Lindley. London, 1835, 2d ed. 8vo. . British Fruits. See Pomological Magazine — it is the same work. . The Theory of Horticulture, or an attempt to explain the Opera tion of Gardening upon Physiological Principles. By John Lindley. London, Svo. 1840. ■ ' The same work with Notes by A. Gray and A. J. Downing. New York, 1841, 12mo. L. or LinncEus. Species Plantarum, 5th. ed. Berlin, 1810, 5 vols. Svo. Lelieur. La Pomone Fran^aise, ou Traite de la Culture Fran^aise, et do la Taille des Arbres Fruitiers. Par le Compte Lelieur. Paris, 1811, 8ro. Man. The New England Fruit Book. By R. Manning, 2d ed. enlarg- ed by John M. Ives, Salem, 1844, 12mo. Man. in H. M. Manning's articles in Hovey's Magazine. Mill. The Gardener's and Botanist's Dictionary. By Philip Miller. — revised by Professor Martyn. London, 1819, 2 vols. Svo. • Michaux. The North American Sylva, or Descriptions of the Forest Trees of the United States, Canada, &c. By A. F. Michaux. Paris, 1819, 3 vols Svo MIntosh. The Orchard and Fruit Garden. By Charles Mcintosh. Lon- don, 1819, 12mo. JST. Duh. (The New Duhamel) Traite des Arbres Fruitiers de Duhamel. Nouvelle edition augmentee, etc. Par MM. Poiteau et Turpin, Paris. 5 vols. Folio, 180S et seq. JVois. See Jardin Fruitier. JVew England Farmer. A weekly periodical, devoted to Agriculture. Horticulture, &c. Boston, 4to. continued to the present time. O Duh. See Duhamel. Pom. Mag. or P. M. The Pomological Magazine, or Figures and Des- criptions of the most important varieties of Fruit cultivated in Great Britain. London, 1828, 3 vols. Svo. Pom. Man. The Pomological Manual. By William R. Prince. New York, 1831, 2 vols. Svo. frwee. A Treatise on the Vine. By William R. Prince, Nevr York, 1830. Sra XIV ABBREVIATIONS AND BOOKS QUOTED. Prince. A short Treatise on Horticulture. By WiLiam Prince> New York, 1828, 12mo. Phillips. Pomarium Britannicum ;— an Historical and Botanical Account of the Fruits known in Great Britain. By Henry Phillips, London, 1820, Svo. Poit. or Poiteau. Pomologle Fran^aise. Recueil dcs plus beaux Fruits, cul- tives en France. Par Poiteau. Paris, 1838, and continued in 4to. nos. Riveis. A Descriptive Catalogue of Pears, cultivated by T. Rivers. Saw- bridgeworth, 1843-44, pamphlet, Svo. Ron. or Ronalds. Pyrus Malus Brentfordienses, or a concise description of Selected Apples, with a figure of each sort. By Hugh Ronalds, London, 1831, 4to. Ray. Historia Plantarum, a John Ray, M. D., London, 3 vols. Folioj 1G3G— 1704. Revue Horticole. Journal des Jardiniers et Amateurs. Audot, Editeur. Paris, 1844, et chaque mois, 12mo. Switzer. The Practical Fruit Gardener. By Stephen Switzer, 1724, Svo. Torrey 8f Gray. A Flora of North America, containing abridged descrip- tions of all the known plants growing North of the Gulf of Mexico. By John Torrey, M.D., and Asa Gray, M.D., New York, vol. 1st, Svo New York, 1840, and still in progress. Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Hor- ticultural Society of London, 3d ed., London, 1842. [Prepared with great care by Robert Thompson, the head of the Fruit Department] Thacher. The American Orchardist. By James Thacher, M.D., Boston, 1822, Svo. Van Mons. Arbres Fruitiers, ou Pomologie Beige Experimentale et Rai- sonnee. Par J. R. Van Mons. Louvain, 1835 — 1836, 2 vols. 12mo. . Catalogue des Arbres Fruitiers, Descriptif, Abrege. Par J. B. Van Mons, Louvain, 1823. Wilder, MSS. Manuscript notes on Fruits, by M. P. Wilder, Esq., Preai. dent of the Massachusetts Horticultural Society. FRUITS AND FRUIT TREES CHAPTER I. THE PRODUCTION OF NEW VARIETIES OF FRUIT. In our survey of the culture of fruits let us begin at the be- ginning. Gradual amelioration, and the skilful practice of the cultivator, have so filled our orchards and gardens with good fruits, that it is necessary now to cast a look back at the types from which these delicious products have sprung. In the tropical zone, amid the surprising luxuriance of vege- tation of that great natural hothouse, nature offei*s to man, almost without care, the most refreshing, the most delicious, and the most nutritive fruits. The Plantain and Bananna, excellent either raw or cooked, bearing all the year, and producing upon a rood of ground the sustenance of a family ; the refreshing Guava and Sapodilla ; the nutritious Bread-fruit ; such are the natural fruit trees of those glowing climates. Indolently seated under their shade, and finding a refreshing coolness both from their ever-verdant canopy of leaves, and their juicy fruits, it is not here that we nmst look for the patient and skilful cul- tivator. But, in the temperate climates, nature wears a harsher and sterner aspect. Plains bounded by rocky hills, visited not only by genial warmth and sunshine, but by cold winds and seasons of ice and snow ; these are accompanied by sturdy forests, whose outskirts are sprinkled with crabs and wild cherries, and festooned with the clambering branches of the wild grape. These native fruits, which at first offer so little to the eye, or the palate, are nevertheless the types of our garden varieties. Destined in these climates to a perpetual struggle with nature, it is here that we find man ameliorating and transforming her. Transplanted into a warmer aspect, stimulated by a richer soil, reared from selected seeds, carefully pruned, sheltered and watched, by slow degrees the sour and bitter crab expands into a Golden Pippin, the wild pear loses its thorns and becomes a Bergamotte or a Beurre, the Almond is deprived of its bitterness, and the dry and flavourless Peach is at length a tempting and delicious fruit. It is thus only in the face of obstacles, in a climate where nature is not prodigal of perfections, and in the midst of thorns and sloes, that man the gardener arises and forces nature to yield to his art. 1 2 PnOPIJCTlON OF NEW VARIETIES. Thfise irnpmvcrl sorts of fruit wnich man evrry whf^rn causes to sha'-e his civilr/.ii.inn, hoar, almost equally with hims.^lf. the mpress of an existonce removed from the natural state. When •eared frTn seeds they always show a tendency to return to a vilder form, and it seems only chance when a new seedling is ;qual to. or surpasses its parent. Removed from their natural form, these artificially created sorts are also much more liahle to diseases and to decay. From these facts arises the fruit-garden, with its various processes of grafting, budding and other means of continuing the sort ; with also its sheltered aspects, warm borders, deeper soils, and all its various refinements of art and culture. In the whole range of cares and pleasures belonging to the rarden, there is nothing more truly interesting than the produc- ion of new varieties of fruit. It is not, indeed, by sowing the .eeds that the lover of good fruit usually undertakes to stock his garden and orchard with fine fruit trees. Raising new varieties s always a slow, and, as generally understood, a most uncertain •node of bringing about this result. The novice, plants and care- fully watches his hundred seedling pippins, to find at last, per- haps, ninety-nine worthless or indifFei'cnt apples. It appears to him a lottery, in which there are too many blanks to the prizes. He, therefore, wisely resorts to the more certain mode of grafting from well known and esteemed sorts. Notwithstanding this, every year, under the influences of gar- den culture, and often without our design, we find our fruit trees reproducing themselves ; and occasionally, there springs up a new and delicious sort, whose merits tempt us to fresh ti'ials after perfection. To a man who is curious in fruit, the pomologist who \'iews with a more than common eye, the crimson cheek of a peach, the delicate bloom of a plum, or understands the epithets, rich, inch- ing, buttery, as applied to a pear, nothing in the circle of culture, can give more lively and unmixed pleasure, than thus to pro- duce and to create — for it is a sort of creation — an entirely new sort, which he believes will prove handsomer and better than anv thing that has gone before. And still more, as varieties which oi i- ginate in a certain soil and climate, are found best adajited to that locality, the production of new sorts of fruit, of hi7ianent, impresses its form most for cibly on the oifepring. The processor obtaining cross-brel seeds of fruit trees is vny easily performed. It is only necessary when the tree blooms which we intend to be the mother of the improved race, to select a blossom or blossoms growing upon it not yet fully expanded. With a pair of scissors, we cut out and remove all the anthers. The next day, or as soon as the blossom is quite expanded, we collect, with a camel's hair brush, the pollen from a fully blown flower of the variety we intend for the male parent, applying the pollen and leaving it upon the stigma or point of the pistil. If your trees are much exposed to those busy little meddlers, the bees, it is well to cover the blossoms with a loose bag of thin gauze, or they will perhaps get beforehand with you in your experiments in cross-breeding. Watch the blossoms closely as they open, and bear in mind that the two essential points in the operation are ; 1st, to extract the anthers carefully, before they have matured sufficiently to fertilize the pistil ; and, 2d, to apply the .pollen when it is in perfection, (dry and powdery,) and while the stigma is moist. A very little practice will enable the amateur to judge of these points. There are certain limits to the power of crossing plants. What is strictly called a cross-bred plant or fruit is a sub-variety raised between two varieties of the same species. There are, however, certain species, nearly aUiecl, which are capable of fer- tilizing each other. The offspring in this case is called a hybrid. or mule, and does not always produce perfect seeds. " This power of hybridising," says Dr. Lindley, " appears to be much more common in plants than in animals. It is, however, in ge- neral only between nearly allied species that this intercourse can take place ; those which are widely different in structure and constitution not being capable of any artificial union. Thus the different species of Strawberry, of the gourd or melon family, intermix with the greatest facility, there being a great accord- ance between them in general structure, and constitution. But no one has ever succeeded in compelling the pear to fertilize the apple, nor the gooseberry the currant. And as species that are very dissimilar appear to have some natural impediment which prevents their reciprocal fertilization, so does this obstacle, of whatever nature it may be, present an insuperable bar to the in- tercourse of the different genera. All the stories that are cur- rent as to the intermixture of oranges and pomegranates, of roses and black currants, and the like, may therefore be set down to pure invention." In practice, this power of improving varieties by crossing is very largely resorted to by gardeners at the present day. Not only in fruit trees, but in ornamental trees, shrubs, and plants, and especially ia florists' flowers, it has been carried to a great CROSS-BREEDING. 11 extent. The great number of new and beautiful Roses, Azaleas Camellias, Fuchsias, Dahlias, and other flowering plants so splendid in colour, and perfect in form, owe their origin to care- ful cross-breeding. In the amelioration of fruits it is by far the most certain, and satisfactory process yet discovered. Its results are more speedily obtained, and correspond much more closely to our aim, than .hose procured by successive reproduction. In order to obtain a new variety of a certain character, it is only necessary to select two parents of well known habits, and which are both varieties of the same, or nearly allied species, and cross them for a new and intermediate variety. Thus, if we have a very early, but insipid, and worthless sort of pear, and desire to raise from it a variety both early and of fine flavour, we should fertilize some of its pistils, witli the pollen of the best flavoured variety of a little later maturity. Among the seed- lings produced, we should look for early pears of good quality, and at least for one or two varieties nearly, or quite as early as the female parent, and as delicious as the male. If we have a very small, but highly flavoured pear, and wish for a larger pear with a somewhat similar flavour, we must fertilize the first with the pollen of a large and handsome sort. If we desire to impart the quality of lateness to a very choice plum, we must look out for a late variety, whether of good or bad quality, as the mother, and cross it with our best flavoured sort. If we desire to impart hardiness to a tender fruit, we must undertake a cross between it and a much hardier sort ; if we seek greater beauty of colour, or vigour of growth, we must insure these qualities by selecting one parent having such quality strongly marked. As the seeds produced by cross fertilization are not found to produce precisely the same varieties, though they will nearJy all partake of the mixed character of the parents, it follows that we shall be most successful in obtaining precisely all we hope for in the new race, in proportion to the number of our cross-bred seedlings ; some of which may be inferiour, as well as some superiour to the parents. It is always well, therefore, to cross several flowers at once on the same plant, when a single blossom does not produce a number of seeds. We should observe here, that those who devote their time to raising new varieties, must bear in mind that it is not always by the first fruits of a seedling that it should be judged. Some of the finest varieties require a considerable age before their best qualities develop themselves, as it is only when the tree has arrived at some degree of maturity that its secretions, either for flower, or fruit, are perfectly elaborated. The first fruit of the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, was pronounced worthless when first exhibited to the London Horticultural Society ; its quality now proves that the tree was not then of sufficient age to produce its fruit im perfection. 12 paOFAGATION. CHAPTER II. PROPAaATION OF VARIETIES. GRAFTING. BUDDING. CUlTIXfcS LAYERS AND SUCKERS After having obtained a new and choice kind of fruit, which in our liands is perhaps only a single tree, and which, as we have already shown, seldom produces tlie same from seed, the next inquiry is how to continue this variety in existence, and how to increase and extend it, so that otiier gardens and coun- tries may possess it as weil as ourselves. Tliis leads us to the subject of the propagation of fruit trees, or the continuation of varieties by grafting and budding. Grafting and budding are the means in most common use for propagating fruit trees. They are, in fact, nothing more thtui inserting upon one tree, the shoot or bud of another, in such a manner that the two may unite and form a new compound. No person having any interest in a garden siiould be unable to per- form tiiese operations, as they are capable of efiecting transfor- mations and improvements in all trees and shrubs, no less valu- able, than they are beautiful and interesting. Grafting is a very ancient invention, having been wcil known and practised by the Greeks and Romans. The latter, indeed, describe a great variety of modes, quite as ingenious as any of the fanciful variations now used by gardeners. Tiie Frcncli who are most expert in grafting, practice occasionally more dian fifty modes, and within a few years have succeeded pes* fectly in grafting annual plants, such as the tomato, the dahlia, and the like. The uses of grafting, and budding, as applied to fruit trees, may be briefly stated as follows : 1. The rapid increase or propagation of valuable sorts of fruit not easily raised by seeds, or cuttings, as is the case with nearly all varieties. 2. To renew or alter the heads of trees, partially or fully grown, producing in two or three years, by heading-in and grafting, a new head, bearing the finest fruit, on a formerly worthless tree. 3. To render certain foreign and delicate sorts of fruit more hardy by grafting them on robust stocks of the same species na- live to the country, as the foreign grape on the native. And to produce fine fruit in climates or situations not naturally favour- able by grafting on anothei species more hardy j as in a cool GRAFTING. 13 climate and damp stii^ng soil, by working the Peach on the Plum. 4. To render (itoar/" certain kinds of fruit, by grafting them on suitable stocks of slower growth, as in the case of the Pear on the Quince, the Apple on the paradise stock, &c. 5. By grafting several kinds on the same iree, to be able to have a succession of fruit, from early to late, in a small garden. 6. To hasten the bearing of seedling varieties of fruit, or of such as are a long time in producing fruit, by grafting them on the branches of full grown, or mature bearing trees. Thus a seedling pear, which would not produce fruit on its own root in a dozen years, will generally begin to bear the third or fourth year, if grafted on the extremity of the bearing branches of a mature tree. The proper time for grafting fruit trees is in the spring, as soon as the sap is in motion, which commences earliest with the Cherry and Plum, and ends with the Pear and Apple. The pre- cise time of course varies with the season and the climate, but is generally comprised from February to the middle of April. The grape vine, however, which suffers by bleeding, is not usu. ally grafted until it is in leaf. The most favourable weather for grafting is a mild atmosphere with occasional showers. The scions are generally selected previously ; as it is found in nearly all kinds of grafting by scions, that success is more complete when th^ stock upon which they are placed is a little more advanced — the sap in a more active state than ii the scion. To secure tliis, we usually cut the scions very oarly in the spring, during winter, or even in the autumn, burying their lower ends in the ground in a shaded place, or keeping them in fine soil in the cellar till wanted for use. In cutting scions, we choose straight thrifty shoots of the last year's growth, which may remain entire until we commence grafting, when they may be cut into scions of three or four buds each. In se- lecting scions from old trees it is always advisable to choose the most vigorous of the last year's shoots growing near the centre or top of the tree. Scions from sickly and unhealthy branches should be rejected, as they are apt to carry with them this feeble and sickly state. Scions taken from the lower bearing branches will produce fruit soonest, but they will not afford trees of so handsome a shape, or so vigorous a growth, as those taken from the thrifty upright shoots near the centre or top of the tree. Nurserymen generally take their scions from young grafted trees in the nursery-rows, these being usually in better condition than those taken from old trees not always in a healthy state. The stock for grafting upon, is generally a tree which has been standing, at least for a year previously, on the spot where it is grafted, as success is much less certain on newly moved trees* 2 14 PROPAGATION. In the case, however, of very small trees or stocks, which are grafted below the surface of the ground, as is frequently the practice with the Apple in American nurseries, the stocks are grafted in the house in winter, or early spring, put away care- fully in a damp cellar, and planted out in the spring ; but this method is only successful when the root is small, and when the top of the stock is taken off, and the whole root is devoted to supplying the graft with nourish nent. The theory of grafling is based on the powe? of union between the young tissues, or organizable matter of growing wood. When the parts are placed nicely in contact, the ascending sap of the stock passes into and sustains life in the scion ; the buds of the "latter, excited by this supply of sap and the warmth of the sea- son, begin to elaborate and send down woody matter, which, passing through the newly granulated substance of the parts in contact, unites the graft firmly with the stock. " If," says De CandoUe, " the descending sap has only an incomplete analogy with the wants of the stock, the latter does not thrive, though the organic union may have taken place ; arid if the analogy be- tween the albumum of stock and scion is wanting, the organic union does not operate ; the scion cannot absorb the sap of the stock and the graft fails." Grafting therefore is confined within certain limits. A scion from one tree will not, from the want of affinity, succeed on every other tree, but only upon those to which it is allied. We are, in short, only successful in budding or grafting where there is a close relationship and similarity of structure between the stock and the scion. This is the case with varieties of the same species, which take most freely, as the different sorts of Apple ; next with the different species of a genus as the Apple and tlie Pear, which grow, but in which the. union is less complete and permanent ; and lastly with the genera of the same natural familv, as the Cherry on the Plum — which die after a season or two. The ancients boasted of Vines and Apples grafted on Poplars and Elms ; but repeated experiments, by the most skilful cultivators of modern times, have clearly proved that although Ave may, .. -if* in a thousand trials, succeed in effecting these ill assorted *t»yons, yet the graft invariably dies after a few months growth.* The range in grafting or budding, for fruit trees in ordinary The classical horticulturist will not fail to recall to mind Pliny's accoimt of Ae tree in the garden of LucuUus, grafted in such a manner as to bear Olives, Almonds, Apples, Pears, Plums, Figs, and Grapes. There is Uttle doubt, however, that this was some ingenioiis deception — as to tliis day the Italian gardeners pre- tend to sell Jasmines, Honeysuckles, &c., growing together and grafted on Oranges and Pomegranates. This is ingeniously managed, for a short lived effect, by intro- ducing the stems of these smaller plants through a hole bored up the centre of tlie itockof the trees — their roots being in the same soil, and their stems, which after a little growth fill up these bolei, appearing as if really grafted. GRAFTING. 15 ■iullnre is as the following ; Apples, on apple or crab seedlings for orcnards (standards,) or on Paradise apple stocks, for dwarfs ; Pears, on pear seedlings for common culture, or Quince stocks for dwarfs, and sometimes on the thorn for clayey soils ; Peaches, on their own seedlings for standards or for orchards; on Almonds, for hot and dry climates ; on Plums in cold or moist soils, or to secure them against the worm ; Apricots, on Plum stocks, to tender them hardy and productive, or on their own seedlings to render them long-lived. Nectarines are usually worked on the Peach or Plum ; and Cherries on mazzard seedlings ; or some- times on the Perfumed Cherry for dwarfs. The viamial operation of grafting is performed in a very easy and complete manner when the size of the stock, or branch to be grafted, corresponds pre- cisely with that of the scion. In this case, which is called splice grafting, it is only necessary with a smooth sloping cut, upwards on the stock a, and downwards on the scion h, Fig. 2, to make the two fit precisely, so that the inner bark of one corres- ponds exactly with that of theother, to bind them firmly together with a strand of matting, and to cover the wound entirely with grafting clay or wax, and the whole is finished. In this, which is one of the neatest modes, the whole forms a complete union nearly at once ; leaving scarcely any wounded part to heal over. But, as it is only rarely that the stock is of so small a size as to fit thus perfectly to the scion, the operation must be varied somewhat, and requires more skill. The method in most com- mon use to cover all difficulties, is called tongue Sphce ffroftiug. grafting. We may remark here that grafting the shoots of Peaches, Nectarines and Apricots, owing to their large pith is more difficult than that of other fruit trees. A variation of splice-grafting, Fig. 3, has been invented to obviate this. This consists in selecting the scion a, so as to leave at its lower end about a fourth of an inch of two years old wood which is much firmer. The bottom of the slope on the stock is cut with a dove-tail notch b, into which the scion is fitted. Tongue grafting, (or whip-grafting,) Fig. 4, resembles very nearly splice-grafting, except, instead of the simple splice, a tongue is made to hold the two together moie firmly. In order to understand this method let us explain it a lit- tle in detail. Fi^. 3. Splitm grafting thepeadu IS PROPAGATION. Fig. 3. Tongite-grafling, ■progresssive stages. Having chosen vour stock of the proper size, cut it off at the. point vhere, a, it appears best to fix the graft. If the stock is quite small, it may be within three or four inches of the ground. Then, with a very sharp knife, make a smooth cut upAvards b, about two inches in length. Next make a slit, from the top of t'lis cut about one fourth of the way downwards, c, taking out a thin tongue of wood. Cut the scion four or five inches long, or so as to have three buds ; then shape the lower end with a single smooth sloping cut, e, about the same length as that on the stock, and make the tongue upward f, to fit in the downward slit of the stock. Now apply the scion accurately to the stock making the ijmer hark of the scion fit exactly the inner hark of the stock, at least on one side, g. Without changing their position, tie them together carefully with a piece of bass-matting, or tape h. And finalljr cover the wound with well prepared grafting-clay or wax, i. This ball of clay should more than cover the union, by an inch ab^ve and below, and should be about an inch thick. If grafl- ing-wax is used, the covering need not be above half an inch thick. In a month's time, if the graft has taken, it will be expanding its leaves and sending out shoots. It will then be necessary to rub or cut off" all shoots between the ball and the ground, if it is a small stock, or all those which would rob it of a principal share of nourishment, if upon a large tree. If the scion or stock is very weak, it is usual to leave one or two other buds for a time, to assist in drawing up the sap. About the middle of July, after a rainy day, you may remove the ball of day, and, if th,e graft ia GRAFTING. 17 I securely united, also the bandage ; and the angle left at the top of the stock, a, should now be cut off smoothly, in order to allow the bark of the stock and the scion to heal neatly over the whole wound. Though it is little attended to in common practice, the ama- teur will be glad to know that the success of a graft is always greatly insured by choosing the parts so that a bud is left near the top of the stock, k, and another near the bottom of the scion, l. These buds attract the rising sap to the portions where they are placed, form woody matter, and greatly facilitate the union of the parts near them ; the upper part of the stock, and the lower part of the scion, being the portions soonest liable to perish fi'om a want of nourishment.* Cleft grafting is a very easy though rather clumsy mode, and is in more common use than any other in the United States. It is chiefly practised on large stocks, or trees the branches of which have been headed back, and are too large for tongue-grafting. The head of the stock is first cut over horizontally with the sav/, and smoothed with a knife. A cleft about two inches deep is then made in the stock Avith a hammer and splitting-knife. The scion is now prepared, by sloping its lower end in the form of a wedge about an inch and half long, leaving it a little thicker on the outer edge. Opening the cleft ■with the splitting knife, or a small chisel for that purpose, push the scion carefully down to its place, fitting ^'ts inner bark on one side to that of one side of the stock. When the stock is large, it is Fig. 4. usual to insert two scions, Fig. 4. On withdraAV. ing the chisel, the cleft closes firmly on the scions, w^hen the graft is tied and clayed in the usual manner. Apple stocks in many American nurseries, are grafted in great quantities in this mode — the stocks being previously taken out of the ground, headed down very near the root, cleft grafted with a single scion, sloping off with an oblique cut the side of the stock opposite that where the graft is placed, and then planted at once in the rows so as to allow only a couple of buds of the scion to appear above ground. It is not usual with many, either to tie, or clay the grafts in this case, as the wound is placed below the surface ; but when this plan is adopted, the grafts must be set * In grafting large quantities of young trees when stocks are scarce, it is not an Unusuaf practice in iome nurseries to tongue or whip-graft upon small pieces of roots of the proper sort of tree, planting the same in the earth as soon as grafted. Lideed, Dr. Van Mons considers this tlie most complete of all modes, with regard to the perfect condition of the grafted tort ; 1st, because the smallest quantity of the stock is used ; and 2d, because the lower part of the scion being thus placed in the ground, after a time it throws out fibres from that portion, and so at last is actually growing on its own roots. 2* 18 PEOPAGATIOIf. and the trees planted at once, drawing the well pulverized soil with great care around the graft. Another way of grafting apple stocks, common in some western nurseries, consists in tongue-grafting on seedling stocks of vciy small size, cut back almost to the root. This is performed in winter, by the fire- siae — the grafts carefully tied, and the roots placed in the cel- lar, in sand, till spring, when they are planted, the top of the graft just above ground. Grafting the Vine is attended with great success in the cleft manner if treated as follows. Cut your scions during the winter or early spring, keeping them partially buried in a cool damp cellar till wanted. As soon as the leaves of the old vine or stock are fully expanded, and all danger of bleeding is past — say about the lOtii of June, cut it off smoothly below the surface of the ground, and split the stock and insert one or two scions in the usual manner, binding the cleft well together if it does not close firmly. Draw the soil carefully over the whole, leaving two or three buds of the scion above the surface. If the root of the stock is a strong native grape, the graft will frequently grow ten or fifteen feet during the first season, and yield a fair crop the second year. The Vine may also be grafted with gootl succesa at the usual season if grafted below the ground, but above ground, it should not be attempted, on account of bleeding, until the leaves are nearly expanded. Saddle grafting, Fig. 5, consists in cutting the top of the stock in the form of a wedge, splitting the scion and thinning away each half to a tongue shape, placing it astride the stock, and fitting the two, at least on one side, as in tongue-grafting. This mode offers the largest surface for the junc- tion of the scion and stock, and the union is very perfect. Mr. Knight, who practised it chiefly upon Cherry trees, states that he has rarely ever seen a graft fail, even when the wood has been so ; succulent and immature as to preclude every hope of success by any other mode. A variety of this mode, for stocks larger than Saddlc'grafi'mg. the scions, is practised with much success in Eng- land after the usual season is past, and when the bark of the stock separates readily. " The scion, which must be smaller than the stock, is split up between two or three inches from ita lower end, so as to have one side stronger than the other. This strong side is then properly prepared and introduced between the bark and the wood ; while the thinner division is fitted to the op. posite side of the stock." The graft, thus placed, receives a BUDDING. 1$ large supply of the sustaining fluid from the stock, and the union is rapid ; while the wound on the stock is speedily covered by a new layer of bark from that part of the scion which stands astride it. Grafting clay is prepared by mixing one third horse- dung free from straw, and two thirds clay, or clayey loam, with a little hair, like that used in plaster, to pre- vent its cracking. Beat and temper it for two or three days, until it is thoroughly incorporated. When used, it should be of such a con- sistency as to be easily put on and shaped with the hands. Grafting wax of excellent quality we have made by melting together three parts of bees-wax, three parts of rosin and two parts tallow. While yet warm it may be worked with the aid of a lit- tle water, like shoemaker's wax, by the hand. The Fig^ 6. SaMe grafting large stocks. common grafting wax of the French gardeners is of two kinds. The first, is melted and laid on with a brush in a fluid state, and is made of half a pound of pitch, half a pound of bees-wax, and a pound of cow-dung boiled together. The second, which is spread while warm on strips of coarse cotton, or strong paper, and wrapped directly about the graft, answering at once to tie and to protect it, is composed of equal parts of bees-wax, tur- pentine, and resin. The grafting wax most commonly used here is made of tallow, bees-wax, and resin, in equal parts, or, as many prefer, with a little more tallow to render it pliable. Grafting wax is a much neater and more perfect protection than grafting clay, but the trifling cost of the latter, where a great deal of work is to be done, accounts for its greater use by narserymen, and gardeners generally. Budding. Budding {inoculating, of the old authors) differs from common ([rafting not the least in its nature or eff*ects. Every bud is a 'listinct individual, capable of becoming a tree under favourable so i'B.OPAGATION. circumstances. In grafting, we use a branch, composed of seve. ral buds with a considerable quantity of bark and wood ; while in budding, we employ but a single bud, with a very small quan tity of the adjoining bark and wood , The advantages of budding fruit trees, compared with grafting, are so considerable, that in this country it is ten times as much practised. These are, first, the great rapidity with which it ia performed ; a skilful budder, with a clever boy following him to tie the buds, being able to work from a thousand to twelve hundred young nursery stocks in a day. 2d. The more convenient sea- son at which it is performed, in all countries where a short spring crowds garden labours within a small space. 3d. Being able to perform the operation without injuring the stock in case of failure, which is always more or less the case in stocks headed down for grafting. 4th. The opportunity which it affords, when performed in good season, of repeating the tTial on the same stock. To these we may add that budding is universally preferred here foi- all stone fruits, such as Peaches, Apricots, and the like, as these require extra skill in grafting, but are budded with great ease. The proper season for huddmg fruit trees in this country is from the first of July to the mi idle of September ; the different trees coming into season as follows ; Plums, Cherries, Apri- cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines and Peaches. Trees of considerable size will require budding earlier than young seedling stocks. But the opera- tion is always, and only, performed 2clie7i the hark of the stock parts or separates freely from the wood, and when the buds of the current year's growth are somewhat plump, and the young wood is growing firm. Young stocks in the nursery, if thrifty, are usually planted out in the rows in the spring, and budded the same summer or autumn. Before commencing you should provide yourself with a budding knife. Fig. 7, (about four and a half inches long,) having a rounded blade at one end, and an ivory handle terminating in a thin rounded edge called the haft, a, at the other. In choosing your buds, select thrifty shoots that have nearly done growing, and prepare what ia called a stick of hiids. Fig. 8, by cutting off a few of the imperfect buds at the lower, and such as may be yet too soft at the upper ends, leaving only smooth well developed single buds ; double buds being fruit- buds. Cut off the leaves, allowing about half an inch of the foot-stalks to remain for conveniently inserting the buds. Some strands of bass-matting ^^ ' An^r*" ^^^^^ twelve or fourteen inches long, previously BT7DDINO. 21 m Fig. 8. A stick of bud*. soaked in water to render them soft and pliable, (or in the absence of these some soft woollen yarn,) must also be at hand for tying the buds. Shield or T budding is the most approved mode in all countries. A new variety of this method now generally practised in this country we shall describe first as being the simplest and best mode for fruit trees. American shield budding. Having your stick of buds ready, choose a smooth portion of the stock. When the latter is small, let it be near the ground, and, if equally convenient, select also the north side of the stock, as less exposed to the sun. Make an upright incision in the bark from an inch to an inch and a half long, and at the top of this make a cross cut, so that the whole shall form a T. From the stick of buds, your knife being very sharp, cut a thin, smooth slice of wood and bark containing a bud. Fig. 9, a. With the ivory haft of your bud- ding knife, now raise the bark on each side of the incision just wide enough to admit easily the pre- pared bud. Taking hold of the footstalk of the leaf, insert the bud under the bark, pushing it gently down to the bottom of the incision. If the upper portion of the bud projects above the horizontal part of the T, cut it smoothly off now, so that it may completely lit, h. A bandage of the soft matting is now tied pretty firm.ly over the whole wound, Fig. 10, commencing at the bottom, and leaving the bud, and the footstalk of the leaf only exposed to the light and air. Common shield-budding, Fig. 11, practised in all gardens in Europe, differs from the foregoing only in one respect — the removal of the slice of wood contained in the bud. This is taken out with the point of the knife, holding the bud or shield by the leaf stalk, with one hand, inserting the knife under the wood at the lower extremity, and then raising and drawing out the wood by bending it upwards and downwards, with a slight jerk, until it is loosened from the bark ; always taking care that a small portion of the wood re- mains behind to fill up the hollow at the base or heart of the bud. The bud thus prepared is in- serted precisely as before described. The American variety of shield budding is found greatly peferable to the European mode, at least for this climate. Many sorts of fruit trees, •specially Plums and Cherries, nearly mature Fig. 9. American shield hvddins. Fig. 10. 22 PROPAGATION. their growth, and require to be budded in the hottest part of our summer. In the old nu'thod, the bud having only a shield of bai-k with but a particle of wood in the heart of the bud, is much more liable to be destroyed by heat, or dryness, than when the slice of wood is left behind in the American way. Taking out this wood ia always an operation requiring some dex- terity and practice, as few buds grow when their eye, or heart wood is damaged. The American method, therefore, requires less skill, can be done earlier in the season with younger wood, is performed in much less time, and is uniformly more successful. It has been very fairly tested upon hundreds of thousand fruit trees, in our gardens, for the last twenty years, and, although practised English budders coming here, at first are greatly prejudiced against it, as being in direct opposition to one of the most essential features in the old mode, yet a fair trial has never failed to convince them of the superioiity of the new. Afttr treatment. In two weeks after the operation you will be able to see whether the bud has taken, by its plumpness and freshness. If it has failed, you may, if the bark still parts readily, make another trial ; a clever budder will not lose more than 6 or 8 percent. If it has succeeded, after a fortiright more has elapsed, the bandage must be loosened, or if the stock has swelled much, it should be removed altogether. Wlicn bud- ding has been performed very late, we have occasionally found it an advantage to leave the bandage on during the winter. As soon as the buds commence swelling in the ensuing spring, head down the stock, with a sloping back cut, within two or three inches of the bud. The bud will then start vigorously, and all " rob- bers," as the shoots of the stock near to and below the bud are termed, must be taken oiT from time to time. To secure the upright growth of the bud, and to prevent its being broken by the winds, it is tied when a few inches long to that portion of the stock left for the purpose, Fig. 12, a. About mid- summer, if the shoot is strong, this support may be removed, and the superfluous portion of the stock smoothly cut away in the dotted line, I, when it will be rapidly covered with young bark. We have found a great advantage, when budding trees which do not take readily, in adopting Mr. Knight's excellent mode of tying with two distinct y^J^^^eJ o/tto bandage« ; one covering that part below the budy growing bud. INFLITENCE OF THE STOCK. 28 and the other the portion above it. In this case the lower band- age is removed as soon as the bud has taken, and the upper leA for two or three weeks longer. This, by arresting the upward sap, completes the union of the upper portion of bud, (which in plums frequently dies, while the lower part is united,) and so cures success. Reversed shield huddiug, which is nothing more than making the cross cut at the bottom, instead of the top of the upright in- cision in the bark, and inserting the bud from below, is a good deal practised in the south of Europe, but we have not found that it possesses any superiour merit for fruit trees. An ingenious application of budding, worthy the attention of amateur cultivators, consists in using a blossom-bud instead of a wood-bud ; when, if the operation is carefully done, blossoms and fruit will be produced at once. This is most successful with the Pear, though we have often succeeded also with the Peach. Blossom-buds are readily distinguished, as soon as well formed, by their roundness, and in some trees by their growintr in pairs ; while wood-buds grow singly, and are more or less pointed. We have seen a curious fruit grower borrow in this way, in September, from a neighbor ten miles distant, a single blossom-bud of a rare new pear, and produce from it a fair anc> beautiful fruit the next summer. The bud, in such cases, should be inserted on a favourable limb of a bearing tree. Annvlar ludding, Fig. 12, we have found a valuable mode for trees with hard wood, and thick bark, or those which, like the walnut, have buds so large as to render it difficult to bud them in tlie common way. A ring of bark, when the sap is flowing freely, is taken from the stock, a, I « J\ and a ring of corresponding size containing a li, bud, h, from the scion. If the latter should be p- 'j2 too large, a piece must be taken from it to make Annular budding, it fit ; or should all the scions be too small, the ring upon the stock may extend only three fourths the way round, to suit the ring of the bud. An application of this mode of great value occasionally occurs in this country. In snowy winters, fruit trees in orchards are sometimes girdled at the ground by field mice, and a growth ^of twenty years is thus destroyed in a single day, should the girdle extend quite round the tree. To save such a tree, it is only necessary, as soon as the sap rises vigorously in the spring, to apply a new ring of bark in the annular mode taken from a branch of proper size ; tying it firmly, covering it with grafting clay to exclude the air, and hnally drawing up the earth so as to cover the wound completely. When the tree is too large to apply an entire ring, separate pieces, carefully fitted, will an- swer f and it is well to reduce the top somewhat by pruning, S«4 PROPAGATION. that it may not make too large a demand on the root for a sup. ply of food. Budding may be done in the spring as well as at the latter end of summer, and is frequently so performed upon roses, and other ornamental shrubs, by French gardeners, but is only occasional use upon fruit trees. Injluence of the stock and graft. The well known fact that we may have a hundred different varieties of pear upon the same tree, each of which produces its fruit of the proper form, colour, and quality ; and that we may have, at least for a time, several distinct, though nearly related species upon one stock, as the Peach, Apricot, Nectarine, and Plum, prove very conclusively the power of every grafted or budded branch, however small, in preserving its identity. To explain this, it is only necessary to recall to mind that the as- cending sap, which is furnished by ihe root or stock, is nearly a simple fluid ; that the leaves digest and modify this sap, forming a proper juice, which re-dcscends in the inner bark, and that thus every bud and leaf upon a branch maintains its individu- ality by preparing its own proper nourishment, or organizing matter, out of that general aliment, tlie sap. Indeed, according to De Candolle,* each separate cellule of the inner bark has this power of preparing its food according to its nature ; in proof of which, a striking experiment has been tried by grafting rings of bark, of diflereiit allied species, one a])ove another on the same tree without allowing any buds to grow upon thftm. Gn cutting down and examining this tree, it was found that under each ring of bark was deposited the proper wood of its species, thus clearly proving the power of the bark in preserving its identity, even without leaves. On the other liand, though the stock increases in size by the woody matter received in the descending sap from the graft, yet as this descends through the inner bark of the stock, it is elabo- rated by, and receives its cliaracter from the latter ; so that, alter a tree has been grafted fifty years, a shoot which springs out from its trunk below the place of union, will always be found to bear the original wild fruit, and not to have beer in the least affected by the graft. But, whilst grafting never eflects any alteration in the identity of the variety or species of fruit, still it is not to be de- Died that the stock does exert certain influences over the habits of the graft. The most important of these are dwarfing, indu- cing fruitfulness, and adapting the graft to the soil or climate. Thus every oiie knows that the slower habit of growth in ,he * Physiologit VigiuMf, INFLUENCE OF THE STOCK. ^',,-- Quince stock, is shared by the Pear grafted upon it, which be- comes a dwarf; as does also the Apple when worked on the Paradise stock, and, in some degree, the Peach on the Plum. The want of entire similarity of structure between the stock and graft, confines the growth of the latter, and changes it, in the case of the Pear, from a lofty tree to a shrub of eight or ten feet in height. The eftect of this difference of structure is very ap- parent, when the Peach is grafted on the Plum, in the greater size of the trunk above, as compared with that below the graft ; a fact which seems to arise from the obstruction which the de- scending sap of the graft finds in its course through the bark of the stock. To account for the earlier and greater fruitfulness caused by grafting on a stock of slower growth, Mr. Knight, in one of his able papers, offers the following excellent remarks. " The disposition in young trees to produce and nourish blos- som buds and fruit, is increased by this apparent obstruction of the descending sap ; and the fruit, I think, ripens somewhat ear- lier than upon other young trees of the same age which grow upon stocks of their own species. But the growth and vigor of ihe tree, and its power to nourish a succession of heavy crops, ure diminished, apparently, by the stagnation in the branches and stock of a portion of that sap which, in a tree growing on its own stem, or upon a stock of its own species, would descend >o nourish and promote the extension of its own roots. The practice, therefore, of grafting the Pear on the Quince, and the Peach on the Plum, when extensive growth and durability are wanted is wrong ; but it is eligible wherever it is wished to diminish the vigour and growth of the tree, and its durabiliiy is not so important." In adapting the graft to the soil the stock has a marked influ- ence. Thus in dry chalky soils where the Peach on its own roots will scarcely grow, it is found to thrive admirably bud- ded on the Almond. We have already mentioned that in clay soils too heavy and moist for the Peach, it succeeds very well if worked on the Plum. M. Floss, a Prussian gardener, suc- ceeded in growing fine pears in very sandy soils, where it was nearly impossible to raise them before, by grafting them on the ^Mountain Ash, a nearly related tree, which thrives on the dryest and lightest soil. A variety of fruit which is found rather tender for a certain climate, or a particular neighborhood, is frequently acclima- tised by grafting it on a native stock of very hardy habits. Thus near the sea-coast where the finer plums thrive badly, we have seen them greatly improved by being worked on the beech- plum, a native stock adapted to the spot ; and the foreign grape is more luxuriant when grafted on our native stocks. A slight effect is sometimes produced by the stock on the 3 id PROPAGATION. quality of the fruit. A few sorts of pear are superiour in fla. vour, but many are also infcriour, when grafted on the Quince, while they are more gritty on the thorn. The Green Gage, a IMum of great delicacy of flavour, varies considerably upon dif- ferent stocks ; and Apples raised on the crab, and Pears on the Mountain Ash, are said to keep longer than when grown on their own roots. In addition to the foregoing, a diseased stock should always bo avoided, as it will communicate disease slowly to the gra-fi, unless the latter is a variety of sufficient vigour to renew the iiealth of the stock, which is but seldom the case. The cultivator will gather from these remarks that, in a fa- vourable climate and soil, if we desire the greatest growth, du- ration, and development in any fruit, (and this applies to or- chards generally,) we should choose a stock of a closely similar nature to the graft — an apple seedling for an apple ; a pear seedling for a pear. If we desire dwarf trees, that come into bearing very young, and take little space in a garden, we em- ploy for a stock an allied species of slower growth. If our soil or climate is unfavourable, we use a stock, which is adapted to the soil, or which will, by its hardier roots, endure the cold. The injluence of the graft an the stock seems scarcely to ex- tend beyond the power of communicating disease. A graft taken from a tree enfeebled by disease, will recover with difficulty, even if grafted on healthy stocks for a dozen times in repeated succession. And when the disease is an inherent or hereditary one, it will certainly communicate it to the stock. We have seen the yellows, from a diseased peach tree, propagated through hundreds of individuals by budding, and the stock and graft both perish together from its effects. Hence the importance, to nurserymen especially of securing healthy grafts, and working only upon healthy stocks. Propagation by cuttings. Propagating by cuttings., as applied to fruit trees, consists m causing a shoot of the previous seasons' wood to grow, by detach- ing it from the parent tree at a suitable season, and planting it in the ground under favourable circumstances. In this case, instead of uniting itself by "^vcody matter to another tree, as does the scion in grafting, the descending woody matter becomes roots at the lower end, and the cutting of which, is then a new and entire plant. Every bud being a distinct individual, capa- ble of forming a new plant, has indeed theoretically the power, if separated from the parent stem, of tnrowing out roots and main- taining a separate existence ; and some plants as the grape vine are frequently propagated by single buds planted in the soi' But in practice, it is found necebsary, with almost all irees an^ CTTTTINGS. 21 plants, to retain a considerable portion of the stem with the bud, to supply it with food until it has formed roots to draw nourish- ment from the soil. All fruit trees may be propagated by cuttings with propei care and attention, but only a few grow with sufficient facility in this way to render their propagation by cuttings a common mode. These are the Gooseberry, the Currant, the Vine, the Quince, the Fi^, and the Mulberry. Cuttings of the Currant, Gooseberry, and the hardy sorts of Vine, will root readily, in a soil not too dry, in the open garden. Currants and Gooseberries are generally taken off in the fall or wintei', pi'epared for planting, and two thirds of their lower ends buried in the ground till the commencement of spring, when they are planted out, either where they are to remain, or in nur- sery rows. If planted in autumn, they are liable to be thrown out by winter frosts. They will succeed nearly as well if taken off in the spring, but, owing to the period at which they commence growing, thia must be attended to very early, if deferred till that ,j^,j .season. ^'' In order to raise plants of the Gooseberry and Currant, with straight, clean stems, which shall not throw up suckers, it is only necessary, before plant- ,,y,j5gjr.w-^ ing the cutting, to cut out every eye or bud to be placed below the surface of the ground. Fig. 14. The cutting should be about a foot long, eight inches of which may be inserted in the ground. To insure greatcT success in raising the finer sorts of goose- berry, or other shrubs, it is customary to plant the cuttings on the shaded side of a wall or fence, in deep rich loam, rather damp than dry. Cuttings of the vine are generally prepared when trimming the Fig. 14. A q](\ plants in autumn, or winter ; they may then bo ling, prqiared buried with their lower ends in the ground, or kept and planted, jn earth in the cellar till spring. Scarce sorts of foreign grapes, which it is desirable to multiply extensively, are frequently propagated by joints ; that is, by buds having about two inches of w^ood attached to each — eve-y bud in this way forming a plant. When this mode is adopted, it is usual to plant the joints about half an inch deep, in light soil, in a common hot bed prepared for the purpose, or each joint is planted in a pot by itself. In the first way a great number of -■=-- plants may be grown in a small space. Success is more certain in propagating the vine by joints, where the joint is ha.ved before Fig. 15^ planting, Fig. 15. 4 vine joint, prepared and planted. The large English black mul- berry is propagated by cuttings 28 PROPAGATION. as follows : about the last of October, take cuttings from the thrifty shoots of a bearing tree, cut out all the buds except two or three at the top, and pare off the bottom of the cutting just below a bud. Lay-in the cuttings in a sheltered border, bury ing them so that only the two buds at the top are exposed, ar covering them v/ith some loose straw or litter. In the spring, make a small hot-bed with very sandy soil in which to plant the cuttings on taking them out of the ground, or place each one in a small pot in any hot-bed ready at hand, and in a few weeks they will be found to have made roots freely. As a general rule, cuttings succeed best when they are taken off just between the young and the previous year's wood; or, in the case of young side shoots, when they are cut off close to the branch preserving the collar of the shoot. The lower end should be cut smoothly across just below a bud, the soil should in all cases be pressed firmly about the lower end of the cutting, and it should always be planted before the buds commence swelling, that the wound may in some measure heal before •rrowth and the absorption of fluid commences. Propagation by Layers and Suckers. A layer may be considered as a cutting not entirely separated from the plant. Layering is a mode of propagation resorted to in increasing some fruit tree stocks, as the Paradise stock, the Muscle Plum, and some kinds which do not grow so well from the seed. Certain varieties of native grape, as the Bland's Virginia, which do not root readily by cuttings are also raised in this way, and it may be applied to any sort of fruit tree which it is desirable to continue on its own root without grafting. Fruit trees are generally layered in the spring, and the layers may be taken off well rooted plants in the autumn. But they may also be layered with success early in uly. In making layers the ground around the mother plant should be made light and mellow by digging. Being provided with some hooked pegs to fast- en down the layers, bend down a branch so that tlie end may recline upon the ground. Open a little *rench three or four inches I'/I fl C deep to receive the young wood to be layered ; make a cut or tongue. Fig. 6 a, half way through the ' under side of the shoot, ^ « n «-« pegging down the branch wit\ the hooked peg b, to 'pi^. jg. Layeri„ji. PRu:: transplanter should never forget that it is by the delicate and vender points or extremities of the root that trees take up their PREPARING THE SOIL. 43 food ; and that the chance of complete success is lessened, by every one of these points that is bruised or destroyed. If we could remove trees with every fibre entire, as we do a plant in a pot, they would scarcely show any sign of their change of posi- tion. In most cases, especially in that of trees taken from nurseries, this is, by the operation of removal, nearly impos- sible. But although we may not hope to get every root entire, we may, with proper care, preserve by far the larger portion of them, and more particularly the small and delicate fibres. After being taken up, they should be planted directly ; or, if this can- not be done, they should be kept from drying by a covering of mats, and when sent to a distance by being packed in damp moss.* Preparing the places. Here is the fatal stumbling block of all novices and ignorant pei'sons in transplanting. An English gardener, when he is about to plant fruit trees, talks about pre- paring Jiis borders, an American says he will dig his holes ; and we cannot give a more forcible illustration of the ideas of two persons as to the wants of a fruit tree, or a better notion of the comparative provision made to suppl}' these wants, than by con- trasting the two phrases themselves. The one looks upon a tree as a living being, whose life is to be rendered long, vigorous, and fruitful by a good supply of food, and a soil mellow and easily penetrated by the smallest fibre ; the other considers it very much in the light of a truncheon or a post, which he thrusts into the smallest possible hole, and supplies with the least portion of manure, trusting to what he seems to believe the inextinguish- able powers of nature to make roots and branches under any circumstances. It is true that the terms differ somewhat from the nature of the culture and the greater preparation necessary in planting fruit trees in England, but this is not by any means sufficient to justify the different modes of performing the same operation there and here. In truth, in this country, where the sun and climate are so favourable, where pruning and training are comparatively so little necessary, the great requisite to success in the ordinary culture of fruit trees is the proper -preparation of the soil before a tree is planted. Whether a transplanted tree shall struggle several years to recover, or grow moderately after a short time, or at once start into a very luxuriant and vigorous growth, de- pends entirely upon the amount of care and labor the planter is ■*'illing to bestow on the soil for his trees. We have seen seve- ral instances where, side by side, one man planted his trees in large spaces of deeply moved and rich soil, and another in *We should notice an important exception to this in the caseof trees packed foi snipping across the Atlantic. In this case they should be packed only in dry moss; the moisture of the sea air being sufficient to keep the roots in good condition, while if packed in damp moss they will be uijured by rotting or excessive growth. 44 TRANSPLANTIiXG. small holes in the common mode, which uniformly showed ihg irees of the first, larger after five years, than those of the last, after twelve. No fruit tree should be planted in a hole of less size than three feet square, and eighteen inches to two feet deep. To thi:. size and depth the soil should be removed and well pulverized, and it should if necessary be properly enriched by the applica- tion of manure, which must be thorough mixed with the wliole mass of prepared soil by repeated turnings with the spade. This preparation will answer, but the most skilful cultivators among us make their spaces four or five feet in diameter, or three times the size of the roots, and it is incredible how much the luxuriance and vigour of growth, even in a poor soil, is pro moted by this. No after mending of the soil, or top dressings applied to the surface, can, in a climate of dry summers like ours, equal the effects of this early and deep loosening and enriching .he soil. Its effects on the growth and health of the tree are permanent, and the little expense and care necessary in this preparation is a source of early and constant pleasure to the planter. This preparation may be made just before the tree is planted, but, in heavy soils, it is much better to do it several months previously ; and no shallow ploughing of the soil can obviate the necessity and advantages of the practice, where healthy, vigorous orchards or fruit gardens are desired. The whole art of transplanting, after tliis, consists in placing the roots as they were before, or in the most favourable position for growth. Begin by filling tlie hole with the prepared soil, within as many inches of the top as will allow the tree to stand exactly as deep as it previously stood. With the spade, shape this soil for the roots in the form of a little hillock on which to place the roots — and not, as is commonly done, in the form of a hollow ; the roots will then extend in their natural position, not being forced to turn up at the ends. Next examine the roots, and cut off" all wounded parts, paring the wound smooth. Hold the tree upright on its little mound in the hole of prepared soil ; extend the roots and cover them carefully with the remaining pul- verized soil. As much of the success of transplanting depends on bringing the soil in contact with every fibre, so as to leave no hollows to cause the decay of the roots, not only must this be secured by patiently filling-in all cavities among the roots, but when the trees are not quite small, it is customary to pour in a pail of water when the roots are nearly all covered with soil. This carries the liquid mould to every hidden part. After the water has settled away, fill up the hole, pressing the earth gently about the tree Mith the foot, but avoiding the common practice of shaking it up and down by the stem. In windy situations it will be necessary to place a stake by the side of each tree to hold it upright, until it shall have taken firm root in the soil, but it is not needful in ordinary cases. MULCHING AND MANURING. 45 Avoid deep planting. More than half the losses in orchard planting in America arises trom this cause, and the equally common one of crowding tlie earth too tightly about the roots. Nx) tree should be planted deeper than it formerly grew, as its roots are stifled from the want of air, or starved by the poverty of the soil at the depth where they are placed. It is much the better and more natural process in fact to plant the tree so that it shall, when the whole is complete, appear just as deep as be- fore, but standing on a little mound two or three inches higher than the level of the ground about. This, when the mound set- tles, will leave it nearly on the level with the previous surface. Mulching is an exceller t practice with transplanted trees, and more especially for those which are removed late in the spring. Mulching is nothing more than covering the ground about the stems with coarse straw, or litter from the barn-yard, which by preventing evaporation keeps the soil from becoming dr}^, and maintains it in that moist and equable condition of temperature most favourable to the growth of young roots. Very many trees, in a dry season, fail at midsummer, after having made a fine start, from the parched and variable condition of the earth about the roots. Watering, frequently fails to save such trees, but mulching when they are planted will entirely obviate the neces- sity of Avatering in dry seasons, and promote growth under any circumstances. Indeed watering upon the surface, as com- monly performed, is a most injurious practice, as the roots stimulated at one period of the day by water, are only rendered more susceptible to the action of the hot sun at another, and the surface of the ground becomes so hard, by repeated watering, that the beneficial access of the air is almost cut off". If trees are well watered in the holes, while transplanting is going on, they will rarely need it again, and we may say never, if they are well mulched directly afl;er planting. The hest mamire to be used in preparing the soil for trans- planting trees is a compost formed of two thirds muck or black peat earth, reduced by fermenting it several months in a heap with one third fresh barn-yard manure. Almost every farm will supply this, and it is more permanent in its effects, and less drying in its nature, than the common manure of the stable. An admirable manure, recently applied M'ith great success, is charcoal — the small broken bits and refuse of the charcoal pits — mixed intimately with the soil. Air-slaked lime is an excellent manure for fruit trees in soils that are not naturally calcareous. Two or three handsful may be mixed with the soil when preparing each space for planting, and a top dressing may be applied with advantage occasionally afterwards, to increase their productiveness. But wherever large orchards or fruit gardens are to be planted, the muck compost heap should be made ready beforehand, as it is the cheapest, most valuable, and durable of all manures for fruit trees. 46 TRANSPLANTING. Pruning the heads of transplanted trees, at the season of re moval, we think fjcnerally an injurious practice. It is certainly n-eedless and hurtful in the case of small trees, or those of such a size as v/ill allow the roots to be taken up nearly entire ; for, as the action of the branches and the roots is precisely recipro- cal, and as ne\v roots are rapidly formed just in proportion to the healthy action of the leaves, it follows that by needlessly cutting off branches we lessen the vital action of the whole tree. At the same time, where trees are transplanted of so large a size that some of the roots are lost in removing them, it is necessary to cut back or shorten a few of the branches — as many as will restore the balance of the system — otlierv/ise the perspiration of the leaves may be so great, as to exhaust the supply of sap faster than the roots can collect it. A little judgment only is necessary, to see at a glance, how much of the top must be pruned away before planting the tree, to equalize the loss be- tween the branches and the roots. When it is necessary to transplant fruit trees of large size, the best practice is to prepare them previously by digging a irench round the whole mass of roots, undermining them, and cut- ting off all roots projecting beyond this line. The trench should be dug at such a distance from the tree as will include all the large and sufficient ball of roots, and it should be done in the spring, or before midsummer, when it is desirable to remove the tree the next year. After all the roots that extend to this circular trench are cut off, the earth is replaced, and by the season follow- ing an abundance of small fibres is sent out by the amputated roots, which, when the \\iiole is now removed, will insure the suc- cess and speedy growth of the tree. This is more completely the case w'hen the tree is prepared two years before transplanting. A variation of this mode, which has been found quite as success- ful and less laborious, consists in leaving the trench open, and covering it with boards only, or boards with a top layer of turf. The tree then is somewhat checked in its growth, it throws out an abundance of small fibres into the ball of earth containing the roots, and is the next season transplanted with great ease and safety. The proper size for transplanting varies somewhat with the sort of tree, and the kind of culture intended. It is, however, a maxim equally well settled, both among theorists and the best practical men, that health, immediate vigour, and duration, are all greatly promoted by transplanting fruit trees of small size — from three to six or seven feet. We arc fully aware with what impatience the beginner, or a person who knows little of the cul- Uire of trees, looks upon trees of this size — one who is eager to plant an orchard, and stock a garden with large trees, thinking lo gather a crop the next year. The latter may indeed be done, but the transplanting so affects the tree, that its first scanty crop LAYING-IN. 47 is followed by a long season of rest, and feeble growth, while the plantation of young trees is making wood rapidly, and soon connes into a healthy and long-continued state of productive- ness — often long indeed before the large trees have fairly arrived ai that condition. The small tree, transplanted with its system of roots and branches entire, suffers little or no check ; the older and larger tree, losing part of its roots, requires several years to resume its former vigour. The constitution of the small tree is healthy and unimpaired ; that of the large is frequently much enfeebled. A stout and vigorous habit — what the nurserymen call a good stocky plant — is the true criterion of merit in select- ing fruit trees for transplanting. Trees intended for orchards, being often more exposed than those in gardens, should be somewhat larger — not less than six, or more than eight feet is the best size. For gardens, all expe- rienced cultivators agree that a smaller size is preferable ; we prefer plants two years old from the graft. Most gardeners abroad, when they select trees with more than usual care, take what are called maiden plants — those one year old from the graft, and there can be no doubt that, taking into account health, duration, and the ease with which such a tree can be made to grow into any form, this is truly the preferable size for removal into a fruit garden. But we are an impatient people, and it is not till after another centur}^ of trial and experience in the cul- ture of fruit trees, tliat cultivators generally in this country will become aware of the truth of this fact. The facility v»'ith which the different fruit trees may be trans- planted differs considerably. Plums are generally removed with most success and after them nearly in the order as follows : Quinces, Apples, Pears, Peaches, Necta.rines, Apricots, and Cherries ; the latter succeeding with some difficulty when of large size. Laying-in hy the heels is a practice adopted as a temporary kind of planting, when a larger quantity of trees is at hand than can be set out immediately. A trench is opened, and the roots are laid in and covered with soil, the tops being previously placed in a slo- ping position, inclining to within a few feet of the surface. In this way they are kept fresh and in good order, until it is convenient to plant them finally. In northern districts, where the autumn is often too severe for planting, and the spring is frequently too late to receive trees in time from nurseries farther south, it is a common and successful mode to procure trees in autumn and lay them in by the heels until spring, covering over the tops of the more tender sorts if necessary with coarse litter. In planting an orchard, always avoid placing the trees in the same spot or near where an old tree stood before. Experience has taught us that the growth of a young tree, in such a posi- tion, is weak and feeble ; the nourishment suitable to that kind 49 SOIL AND ASPECT. of tree having already been exhausted by a previous growth, and the soil being half filled with old and decayed roots whiuh are detrimental to the health of the younii tree. CHAPTER VI. THE POSITION OF FRUIT TREES. SOIL AND ASPECT. In our favourable climate many fruit trees will thrive and produce some fruit in almost any soil, except dry sand, or wet swamps. But there is much to be gained in all climates by a judicious selection of soil, when this is in our power, or by that improvement which may generally be effected in inferiour soils where we are necessarily limited to such. As we shall, in treating the culture of each genus of fruit, state more in detail the soils especially adapted to" its growth, our remarks here will bo confined to the subject of soils generally, for the orchard and fruit garden. The soils usually selected for making plantations of fruit trees may be divided into light sandy loams, gravelly loams, strong loams, and clayey loams ; the first having a large pro- portion of sand, and the last a large proportion of clay. The soil most inviting to the eye is a light sandy ham, and, as it is also a very common soil, more than half the fruit gardens in the country are composed of this mould. The easy manner in which it is worked, owing to its loose and very friable nature, and the rapidity with which, from its warmth, crops of all kinds come into bearing, cause it to be looked upon with almost uni- versal favour. Notwithstanding this, a pretty careful observa- tion, for several years, has convinced us that a light sandy soil is, on the whole, the worst soil f^r fruit trees. Under the bi-ight skies of July and August, a fruit tree requires a soil which will retain and afford a moderate and continued supply of moisture, and here the sandy soil fails. In consequence of this the vigour of the tree is checked, and it becomes feeble m its growth, and is comparatively short-lived, or unproductive. As a tree in a feeble state is always most liable to the attacks of insects, those on a sandy soil are the first to fall a prey to numerous maladies.* The open loose texture of a sandy soil, joined to its warmth, affords an easy passage, and an excellent habitation for all in- sects that pass part of their li'ves in the ground, preparatory to * This remark applies to tlie middle and southern portions of this country. North f the 43° a light sandy soil is perhaps preferable as wanner and earlier. SANDY AND STRONG LOAMS. rising out of it to attack the fruit, foliage, or branches of the tree. Such are some of the disadvantages of a light sandy soil ; and, in thoroughly examining many of the fruit gardens of the middle states the last few seasons, we could not fail to be struck with the fact that in nine cases out of ten, where a variety of fruit was unusually liable to disease, to blight, or to the at- tacks ol certain fruit-destroying insects, as the curculio, the trees themsei/es were on sandy soils ; while on the other hand, and fre- quentl-y in the same neighbourhood, the same sorts were grow- ing luxuriantly and bearing abundant crops, where the soil was a rather jsirong loam.* For a few years, the growth and produc- tiveness, oi' the trees upon sandy soil, is all that can be desired ; but the trees are shorter lived and sooner fall into decay than where the soil is stronger. If there is any exception to this rule, it is only in the case of the Peach, and judging from the superiour flavour of this fruit on stronger soils, we are inclined to doubt the value of the exception even here. Gravelly loams are frequently much better adapted for or- chards than sandy, especially where the loam is of a strong quality, and the gravel is not in excess ; and the hardier fruits usually do well on this kind of soil. Strong loams, by which we mean a loam with only just a sufhcient portion of sand to make it easily worked, are on the whole by far the best for fruit gardens in this country. A strong loam is usually a deep soil, and affords during the whole heat of summer, a proper supply of moisture and nourishment to thfl roots of trees. Fruit trees do not come into a bearing state so soon in a strong as in a sandy loam, because the growth of wood is more vigorous, and fruit buds are not so soon formed ; but they bear larger crops, are much less liable to many diseases, and their longevity is much greater. The largest and most productive orchards of the apple and pear in this country are upon soils of this kind. Clayey loams are, when well drained, and when the clay ia net in excess, good fruit soils — they are usually strong and deep soils though rather heavy and difficult to work. Trees that will flourish on these soils such as the Apple, Pear, Cherry, Plum, and Apricot, usually are very free from disease, or insects, and bear large crops. In a moist climate, like that of England, fruit trees on a clayey loam would die of canker, brought on by the excessive quantity of water contained in the soil, but such is * As an instance in point, the owner of one of the most highly cultivated gar dens in the vicinity of Boston was showing »s, in despair, some trees of the Seckel pear upon which he could no longer get good crops, or fair fruit, and lamenting the degeneracy of the sort. The next day we saw in a neighbouring garden beautiful crops of this pear growing with the least possible care. The garden in the first case was a light sandy loam; in the second, a strong loam. 5 50 SOIL AND ASPECT. not the case under the high and warm temperature of our suiTi. mers. The finest, largest, and most productive Plums and Pcara within our knowledge, grow in sites on the North river, when the soil is a stiff clayey loam, almost approaching a clay. Those fruits that on light sandy soils are almost worthless from their liability to disease, and the attacks of insects, are here surprisingly luxuriant and fruitful. It is, however, well to remark, that some varieties of fruit, perhaps from the circumstances of their origin, succeed better on sandy soils than any other ; thus the Newtown pippin will only arrive at perfection in a strong loam, while the Yellow Bell- flower is finer when grown on a sandy soil. But these are ex- ceptions to all rules, and what we have already stated, as to the relative quality of soils, will apply pretty generally to the whole of this country south of the Mohawk river ; and it may be added that calcareous soils, of whatever texture, are better than soilg of the same quality where no limestone is present. Trenching is the most complete method of improving a soil too sandy, when the subsoil below is of a loamy or clayey na- ture. Deep subsoil ploughing, by bringing up a sufficient quan- tity of the stratum below, will answer the same purpose. When the subsoil of a sandy soil is sand or gravel, the surface can only be improved by top dressings, or the application of manures. Top-dressing with clay is the most simple means of changing the nature of such a soil, and it is surprising how moderate a quan- tity of clay will give a closer texture to light sandy soils. In manuring such soils, we may greatly improve their nature as well as condition, by using composts of peat or bog earth, swamp muck, or river mud, instead of common barn-yard or stable manure. The former are npt only more permanent and better as manures for fruit trees, but they gradually consolidate and hnprove the whole texture of the soil. Indeed no fruit garden, where the soil is not naturally deep and rich, is in perfect condition for planting trees, unless the soil has been well trenched two spades in depth. This creates a matrix for the roots, so deep and permanent, that they retain their vigour and luxuriance through the droughts of summer, and continue for a long time in a state of health and produc- tiveness. It is difficult to give any precise rules as to aspect. We have seen fine fruit gardens here in all aspects. Perhaps the very best aspect, on the whole, is a gentle slope to the southwest, be- cause in such positions the trees, when in blossom, are somewhat protected from the bad effects of a morning sun after spring frosts. But, to remedy this more perfectly, it is sometimes the practice to plant on the north sides of hills, and this is an effec- tual way where early frosts are fatal, and where the season ia long and warm enough to ripen the fruit in any exposure. A INSECTS. 51 Que south slope, is, south of New- York, frequently found too warm for many fruit trees, in soils that are light and dry. Deep vallies, with small streams of water, are the worst situ- ations for fruit trees, as the cold air settles down in these valliea in a calm frosty night, and buds and blossoms are very frequently destroyed. We know a rich and fertile valley of this kind in Connecticut where the Cherry will scarcely grow, and a crop of the Apple, or the Pear, is not obtained once in ten years ; while the adjacent hill tops and high country, a couple or three milea distant, yield abundant crops annually. On the other hand the borders of large rivers, as the Hudson, or of some of our large inland lakes, are the most favourable situations for fruit trees, as the climate is rendered milder by large bodies of water. In the garden where we write, a fourth of a mile from the Hudson, we have frequently seen ice formed during the night, of the thick- ness of a dollar, when the blossoms of the Apricot were fully expanded, without doing the least harm to that tender fruit. This is owing to the slight fog rising from the river in the morn- ing, which, softening the rays of the sun, and dissolving gradually the frost, prevents the injurious effects of sudden thawing. At the same time, a couple of miles from the shores, this fruit will often be quite destroyed. In short, the season on the lower half of the Hudson, may, from the ameliorating influence of the river, be said to be a month longer — a fortnight earlier in spring, and later in autumn, than in the same latitude a few miles distant ; and crops of the more tender fruits are, therefore, much more certain on the banks of large rivers or lakes, than in inland dis- tricts of the same climate. CHAPTER VII. GENERAL REMARKS ON INSECTS. The insects injurious to fruit trees are numerous, and to combat them successfully requires a minute acquaintance with their character and habits. While considering the culture of each class of fruit in the succeeding pages, we shall point out the habits, and suggest means of destroying the most important of these insects ; but, in the meantime, we wish to call attention to some general pi-actical hints on this subject. In the first place, we cannot too strongly impress upon the at- tention of the fruit grower the importance of watching carefully, and making an early attack, upon every species of insect. It is only necessary to look for a moment at the astonishing rapid. ira INSECTS. ity with wliich many kinds of insects increase, if allowed to get well established in a garden, to become fully aware of this. The common caterpillars are the young of moths or butterflies, and that careful observer of the habits of insects, Dr. Harris, says as each female lays from two to five hundred eggs, a thou- sand moths or butterflies will, on the average, produce three hundred thousand caterpillars ; if one half this number, whon arrived at maturity, are females, they will give forty-five millions of caterpillars in the second, and six thousand seven hundred and fifty millions in the third generation.* To take another ex- ample the aphides, or plant lice, which are frequently seen in great numbers on the tender shoots of fruit trees have an almost incredibly prolific power of increase, — the investigations of Reaumur having shown that one individual, in five generations, may become the progenitor of nearly six thousand millions of descendants. With such surprising powers of propagation, were it not for the havoc caused among insects by various species preying upon each other, by birds, and other animals, and espe- pecially by unfavourable seasons, vegetation would soon be en- tirely destroyed by them. As it is, the orchards and gardens of careless and slovenly cultivators are often overrun by them, and many of the finest crops suffer great injury, or total loss from the want of a little timely care. In all well managed plantations of fruit, at the first appear- ance of any injurious insect, it will be immediately seized upon and destroyed. A few moments, in the first stage of insect life — at the first birth of the new colony — will do more to rid us for the season, of that species, than whole days of toil after the mat- ter has been so long neglected that the enemy has become well established. We know how reluctant all, but the experienced grower, are to set about eradicating what at first seems a thing of such trifling consequence. But such persons should consider that whether it is done at first, or a fortnight after, is frequently the difference between ten and ten thousand. A very little time, regularly devoted to the extirpation of noxious insects, will keep a large place quite free from them. We know a very large garden, filled with trees, and always remarlvably free from insect ravages, which, while those even in its vicinity suffer greatly, is thus preserved, by half an hour's examination of the whole pre- mises two days in the week during the growing season. This is made early in the morning, the best time for the purpose, as the insects are quiet while the dew is yet upon the leaves, and whole races, yet only partially developed, may be swept off in a single moment. In default of other more rapid expedients, the old mode of hand-picking, and crushing or burring, is the safest and surest that can be adopted, * For much valuable information on the habits of insects injurious to vegetation, lee the Treatise on llie Insects of Massachusetts, by Dr. T. W. Harris, Camhridgei IXSECTS IN THE SOIL. 58 For practical purposes, the numerous insects mfesting fruit trees may be divided into four classes ; 1st, those which for a time harbour in the ground and may be attacked in the soil ; 2d, winged and other species, which may be attacked among the branches ; 3d, aphides, or plant lice which infest the young shoots ; 4th, moths, and all night-flying insects. Insects, the larvcB or grubs of ivhich harbour in the ground during a certain season, as the curculio or plum- weevil, are all more or less affected by the application of common salt as a top dress- ing. On a larger scale — in farm crops — the ravages of the cut- worm are frequently prevented by sowing three bushels of salt to the acre, and we have seen it applied to all kinds of fruit grounds with equal success. Salt seems to be strongly disagree- able to nearly all this class of insects, and the grubs perish, where even a small quantity has for two or three seasons been applied to the soil. In a neighbourhood where the peach worm usually destroys half the peach trees, and where whole crops of the plum are equally a victim to the plum- weevil, we have seen the former preseiwed in the healthiest condition by an annual application of a small handful of coarse salt about the collar of the tree at the surface of the ground ; and the latter, made to hold abundant crops, by a top dressing applied every spring of packing salt, at the rate of a quart to the surface occupied by the roots of every full grown tree. Salt, being a powerful agent, must be applied for this purpose with caution and judgment. In small quantities it promotes the verdure and luxuriance of fruit trees, while if applied very frequently, or too plentifully, it will certainly cause the death of any tree. Two or three years top-dressing in moderate quantity will usually be found sufficient to drive away these in- sects, and then the application need only be repeated once in two or three seasons. Any coarse, refuse salt will answer the pur- pose ; and packing salt is preferable to that of finer quality, as it dissolves slowly by the action of the atmosphere. In the whiged state, most small insects may either be driven away by powerful odours, or killed by strong decoctions of to. bacco, or a wash of diluted whale-oil or other strong soap. At- tention has but recently been called to the repugnance of all 'in- sects, to strong odours, and there is but little doubt that before a long time, it will lead to the discovery of the means of pre- venting the attacks of most insects by means of strong smell- ing liquids or odourous substances. The moths that attack furs, as every one knows, are driven away by pepper-corns or tobacco, and should future experiments prove that at certain seasons, when our trees are most likely to be attacked by insects, we may expel them by hanging bottles or rags filled with strong rmelling liquids in our trees, it will certainly be a very simple and easy way.of ridding ourselves of them. The brown scale, a trouble- 5* 54 INSECTS. Borne enemy of the orange tree, it is stated in the Gardener's Chronicle have been destroyed by hanging plants of the common chamomile among its branches. The odour of the coal tar of gas works is exceedingly offensive to some insects injurious to fruits, and it has been found to drive away the wire worm, and other grubs that attack the roots of plants. The vapour of oil of turpentine is fatal to wasps, and that of tobacco smoke to the green fly. Little as yet is certainly known respecting the exact power of the various smells in deterring insects from at tacking trees. What we do know, however, gives us reason to believe that much may be hoped from experiments made with a variety of powerful smelling substances. ■ Tobacco water, and diluted whale oil soap, are the two most efficient remedies for all the small insects which feed upon the young shoots and leaves of plants. Tobacco water is made by boiung tobacco leaves, or the refuse stems and stalks of the to bacco shops. A large pot is crowded full of them, and then filled up with water, which is boiled till a strong decoction is made. This is applied to the young shoots and leaves with a syringe, or, when the trees are growing in nursery rows, with a common white-wash brush ; dipping the latter in the liquid and shaking it sharply over extremities or the infested part of each tree. This, or the whale oil soap-suds, or a mixture of both, will kill every species of plant lice, and nearly all other small insects to which young fruit trees are subject. The wash of whale oil soap is made by mixing two pounds of this soap, which is one of the cheapest and strongest kinds, with fifteen gallons of water. This mixture is applied to the leaves and stems of plants with a syringe, or in any other convenient mode, and there are few of the smaller insects that are not de- sroyed or driven away by it. The merit of this mixture be- longs to Mr. David Haggerston, of Boston, who first applied it with great success to the rose slug, and received the premium of the Massachusetts Horticultural Society for its discovery. When this soap cannot be obtained, a good substitute may be made by turning into soap the lees of common oil casks, by the applica- tioji of potash and water in the usual way. Moths and other insects tohich jiy at night are destroyed in large numbers by the following mode, first discovered by Victor A.douin, of France. A flat saucer or vessel is set on the ground m which is placed a light, partially covered with a common bell glass besmeared with oil. All the small moths are directly at- tracted by the light, fly towards it, and, in their attempts to get at the light, are either caught by the glutinous sides of the bell glass, or fall into the basin of oil beneath, and in either case soon perish. M. Adouin applied this to the destruction of the fyralis, a moth that is very troublesome in the French vine- yards ; with two hundred of these lights in a vineyard of four INSECTS. 53 acres, and in a single night, 30,000 moths were killed and found dead on or about the vessels. By continuing his process through the season, it was estimated that he had destroyed female moths sufficient to have produced a progeny of over a millio.n of cater- pillars. In our orchards, myriads of insects may be destroyed by lighting small bonnies of shavings, or any refuse brush ; and hi districts where the apples are much worm-eaten, if repeated •two or three nights at the proper season, this is a very elficient and cheap mode of getting rid of the moth which causes so much mischief. Dr. Harris, knowing how important it is to destroy the caterpillar in the moth state, has recommended flambeaux, made of tow wound round a stake and dipped in tar, to be stuck in the fruit garden at night and lighted. Thousands of moths will find a speedy death, even in the short time which these flambeaux are burning. The melon-bug may be extirpated by myriads, in the same way. A simple and most eiFectual mode of ridding the fruit garden of insects of every description, which we recommend as a gene- ral extirpator, suited to all situations, is the following. Take a number of common bottles, the wider mouthed the better, and fill them about half full of a mixture of water, molasses, and vinegar. Suspend these among tl'.e branches of trees, and in various parts of the garden. In a fortnight they will be found full of dead insects, of every description not too large to enter the bottles — wasps, flics, beetles, slugs, grubs, and a great variety of others. The bottles must now be emptied, and the liquid re- newed. A zealous amateur of our acquaintance, caught last season in this Avay, more than three bushels of insects of various kinds ; and what is more satisfactory, preserved his garden al- most entirely against their attacks in any shape. The assistance of birds in destroying insects should be duly estimated by the fruit-grower. The quantity of eggs and in- sects in various states, devoured annually by birds, when they are encouraged in gardens, is truly surprising. It is true that one or two species of these, as the ring-tail, annoy us by prey- ing upon the earlier cherries, but even taking this into account, we are inclined to believe that we can much better spare a rea- sonable share of a few fruits, than dispense with the good ser- vices of birds in ridding us of an excess of insects. The most serviceable birds are the common sparrows, the wren, the red-breast, and, in short, most of the birds of this class. All these birds should be encouraged to build nests and inhabit the fruit garden, and this may most effectually be done by not allowing a gun to be fired within its boundaries. The introduc- tion of hedges or live fences, greatly promotes the domestication of birds, as they afford an adm.irable shelter for their nests. Our own gardens are usuall}^ much more free from insects than those a mile or two distant, and we attribute this in part to our practi^ « 66 THE APPLE. of encouraging birds, and to the thorn and arbor vitae hcMgea growing here, and which are greatly resorted to by those of the feathered tribe which are tlie greatest enemies of the insect race. Among animals, the imid and the bat are great insect destroy. ers. The common bat lives almost entirely upon them, and in its evening sallies devours a great number of moths, beetles, weevils, etc. ; and the toad quietly makes way with numberless smaller insects. CHAPTER VIII. THE APPLE. Pyrus Ml, 'us. L. Rosa' ae, of botanists. Fomrmer, of the Frencn ; Apjelbaum, German ; Apfcl, Dutch ; Mdo porno, Italian ; and Mmizana, Spanish. The Apple is the world-renowned fruit of temperate climates. From the most remote periods it has been the subject of praise among writers and poets, and the old mythologies ail endow its fruit with wonderful virtues. The allegorical tree of know- ledge bore apples, and the celebrated golden fruit of the or- chards of Hesperus, guarded by the sleepless dragon which it was one of the triumphs of Hercules to slay, were also apples, according to the old legends. Among the heathen gods of the north, there were apples fabled to possess the power of confer- ring immortality, which were carefully watched over by the goddess Iduna, and kept for the especial de.ssert of the gods who felt themselves growing old ! As the mistletoe grew chiefly on the apple and the oak, the former tree was looked upon with great respect and reverence by the ancient Druids of Britain, and even to this day, in some parts of England, the antique cus- tom of saluting the apple trees in the orchards, in the hope of obtaining a good crop the next year, still lingers among the farmers of portions of Devonshire and Herefordshire. This odd ceremony consists of saluting the tree with a portion of the contents of a wassail bowl of cider, with a toast in it, by pourin" a little of the cider about the roots, and even hanging a bit of the toast on the branches of the most barren, the farmer and his men dancing in a circle round the tree, and singing rude sono-s like the following : " Here's to thee, old apple tree, Whence thou mayst bud, and whence thou raayst blrw; And whence thou mayst bear apples enow. Hats full ! caps full — Bushels and sackslull ! Huzza!" ITS USES. 57 The species of crab from whicli all our sorts of Apples have originated, is wild in most parts of Europe. There are indeed two or three kinds of wild crab belonging to this countiy ; as the Pyrus coronaria, or sweet scented crab, with fruit about an inch in diameter grows in many parts of the United States ; and the wild crab of Oregon, P. rivularis, bearing a reddish yellow fruit about the size of a cherry, which the Chenook Indians use as an article of food ; yet none of our cultivated varieties of apple havi oeen raised from these native crabs, but from seeds of the sp-^cies brought here by the colonists from Europe. The Apple tree is, however, most perfectly naturalized in America, and in the northern and middle portions of the United States succeeds as well, or, as we believe, better than in any part of the world. The most celebrated apples of Germany and the north of Europe, are not superiour to many of the varieties ori- ginated here, and the American or Newtown Pippin is now pretty generally admitted to be the finest apple in the world. No better proof of the perfect adaptation of our soil and climate to this tree can be desired, than the seemingly spontaneous pro- duction of such varieties as this, the Baldwin, the Spitzenburg or the Swaar — all fruits of delicious flavour and great beauty of appearance. The Apple is usually a very hardy and rather slow growing fruit tree, with a low spreading, rather irregular head, and bears an abundance of w^hite blossoms tinged with red. In a wild state it is very long-lived, but the finest garden sorts usually live about fifty or eighty years ; though by proper care, they may be kept healthy and productive much longer. Although the apple generally forms a tree of medium growth, there are many speci- mens in this country of enormous size. Among others we re- collect two in the grounds of Mr. Hall of Raynham, Rhode Island, which, ten years ago, were 130 years old ; the trunk of one of these trees then measured, at one foot from the ground, thir- teen feet two inches, and the other twelve feet two inches. The trees bore that season about thirty or forty bushels, but in the year 1780 they together bore one hundred and one bushels of apples. In Duxbury, Plymouth county, Mass., is a tree which in its girth measures twelve feet five inches, and which has yielded in a single season 121^ bushels. Uses of the apple. No fruit is more universally liked or generally used than the apple. It is exceedingly w^holesome, and, medicinally, is considered cooling, and laxative, and useful in all inflammatory diseases. The finest sorts are much es- teemed for the dessert, and the little care required in its culture^ renders it the most abundant of all fruits in temperate climates, As the earliest sorts ripen about the last of June, and the latest can be preserved until that season, it may be considered as a fruit in perfection the whole year. Besides its merits for the 58 THE APPLE. dessert, the value of the apple is still greater for the kitchen, Rnd in sauces, pies, tarts, preserves, and jellies, and roasted and boiled, this iruit is the constant and invaluable resource of the kitchen. Apple buticr, made by stewing pared and sliced sweet apples in new cider until the whole is soft and pulpy, is a com- mon and excellent article of food in m.ny farmers' families, and is frequently made by the barrel, in Connecticut. In France, nearly the same preparation is formea by simmering apples ih new wine, until the wliole becomes a sort of marmalade, which is called Raisin^. The juice of the apple unfermented, is, in some parts of the country, boiled down till it becomes molasses. When fermented it forms cider, and if this is carefully made from the best cider apples, it is nearly equal to wine ; in fact many hundreds of barrels, of the cider of New-Jersey, have been manufactured in a single year, into an imitation Cham- pagne, which is scarcely distinguished by many from that made from the grape. Dried apples are also a considerable article of commerce. Farmers usually pare and quarter them by hand, and dry them in the sun ; but those who pursue it as a matter of trade pare them by machinery, and dry them slowly in ovens. They are then packed in bags or barrels, and are used either at home, in sea stores, or are exported. In perfumery, the pulp of this fruit, mixed intimately with lard, foi'ms pomatum. The wood is employed for lasts, and for other purposes by turners ; and being fine grained and com- pact is sometimes stained black, and used for ebony, by cabinet makers. The quality of an apple is '^Iways judged of by the use to which it is to be applied. A table or dessert apple of the finest quality should be of medium size, regular form and fine colour ; and the flesh should be fine-grained, crisp, or tender, and of a sprightly or rich flavour, and aroma. Very large sized, or coarse apples are only admired by persons" who have little knowledge of the true criterion of excellence. Apples for Kitchen use should have the property of cooking evenly into a tender pulpy consistence, and are generally acid in flavour ; and, although there are many good cooking apples unfit for the table, many sorts, as the Fall Pippin and the Greening, are excellent for both purposes. To this we may add that for the common apple- sauce made by farmers a higli flavoured sweet apple, which boils somewhat firm, is preferred, as this is generally made with cider. The very common use made of this cheap preserve at the north and west, and the recent practice of fattening hogs, horses, and other an mals upon sweet apples, accounts for the much greater number of varieties of sweet apples hel i in esteem here than in any other country. In fact, so excellent has the saccharine mat- ter of the apple been found for this purpose, that whole orchards ITS USES. 59 of sweet applesare frequently planted here for the purposes of fat- tening swine and cattle, which are allowed to run at large in them. Cider apples are varieties frequently useless for any other purpose. The best for this purpose are rather tough, piquant, and astringent ; their juice has a high specific quality, and they are usually great bearers ; as the Harrison, the Red Streak, and the Virginia Crab. Propagation. The apple for propagation is usually raised from seeds obtained from the pomace of the cider mills, and a preference is always given to that from thrifty young orchards. These are sown in autumn, in broad drills, in good mellow soil, and they remain in the seed buds, attention being paid to keep- ing the soil loose and free from weeds, from one to three years, according to the richness of the soil. When the seedlings are a little more than a fourth of an inch in diameter, they should be taken up, in the spring or autumn, their tap roots shortened, and then planted in nursery rows, one foot apart and three to four feet between the rows. If the plants are thrifty, and the soil good, they may be budded the following autumn, within three or four inches of the ground, and this is the most speedy mode of obtaining strong, straight, thrifty plants. Grafting is generally performed when the stocks are about half an inch thick ; and for several modes of performing it on the apple, see the remarks on grafting in a previous page. When young trees are feeble in the nursery, it is usual to head them back two thirds the length of the graft, when they are three or four feet high, to make them throw up a strong vigorous shoot. Apple stocks for dwarfs are raised by layers, as pointed out in the article on Layers. Apple trees for transplanting to orchards should be at least two years budded, and six or seven feet high, and they should have a proper balance of head or side branches. Soil and situation. The apple will grow on a great variety of soils, but it seldom thrives on very dry sands, or soils satu- rated with moisture. Its favourite soil, in all countries, is a strong loam of a calcareous or limestone nature. A deep, strong gravelly, marly, or clayey loam, or a strong sandy loam on a gravelly subsoil, produces the greatest crops, and the highest flavoured fruit, as well as the utmost longevity of the trees. Such a soil is moist rather than dry, the most favourable con- dition for this fruit. Too damp soils may often be rendered fit for the apple by thorough draining, and too dry ones by deep subsoil ploughing, or trenching, where the subsoil is of a heavier texture. And many apple orchards in New-England are very flourishing and productive on soils so stony and rock-covered (though naturally fertile) as to be unfit for any other crop.* * Blowing sands, says Mr. Coxe, when bottomed on a dry substratum, and aide_ 60 THE APPLE. As regards site, apple orchards flourish best, in southern and middle portions of the country, on north slopes, and often even on the steep north sides of hills, where the climate is hot and dry. Farther north a southern or southeastern aspect is preferable, to ripen the crop and the wood more perfectly. We may here remark that almost every district of the country has one or more varieties which, having had its origin there, jeems also peculiarly adapted to the soil and climate of that locality. Thus the Newtown pippin, and the Spitzenburgh are the great apples of New-York ; the Baldwin, and the Roxbury Russett, of Massachusetts ; the Bellflower and the Rambo, of Pennsylvania and New-Jersey;' and the Peck's Pleasant and the Seck-no-further, of Connecticut ; and though these apples are cultivated with greater or less success in other parts of the country, yet nowhere is their flavour and productiveness so perfect as in the best soils of their native districts — excepting in such other districts where a soil containing the same elements, and a corresponding climate are also to be found. Planting and cultivation of orchards. With the excep- tion of a few early and very choice sorts in the fruit garden, the orchard is the place for this tree, and indeed, when we consider the great value and usefulness of apples to the farmer, it is easy to see that no farm is complete without a large and well selected apple orchard. The distance at which the trees should be planted in an or- chard, depends upon the mode in which they are to be treated. When it is desired finally to cover and devote the whole ground to the trees, thirty feet apart is the proper interval, but where the farmer wishes to keep the land between the trees in gram and grass, fifty feet is not too great a distance in strong soils. Forty feet apart, however, is the usual distance at which the trees are planted in orchards. Before transplanting, the ground should be well prepared for the trees, as we have insisted in a previous page, and vigo- rous healthy young trees should be selected from the nurseries. As there is a great difference in the natural growth, shape, and size of the various sorts of apple trees, those of the same kinds should be planted in the rows together, or near each other ; this by marl or meadow mud, will be fotind capable of producing verj' fine apple trees. Good cultivation, and a system of high manuring, will always remunerate the pro prietor of an orchard, except it he planted on a quicksand or a cnld clay; in sucn soils, no management can prevent an early decay. One of the most thrifty or- chards I possess, was planted on a blowing sand, on which 1 carted three thousand loads of mud on ten acres, at an expense of about twenty-five dollars per acre, ex- clusive of much other manure ; on tliis land I have raised good wheal and clover. Of five rows of the Winesap apple planted upon it eight years ago, on the summii of a sandy knoll, not one has died out of near an hundred trees — all abundant hev •rs of large and fair apples. — Vitw of Frtdt T^ees, p. 31. ORCHARD CULTURE.' 61 will not only facilitate culture and gathering the fruit, Dut will add to the neatness and orderly appearance of the orchard. It is an indispensable requisite^ in all young orchards, to keep the ground mellow and loose by cultivation ; at least for the first few years, until the trees are well established. Indeed, of two adjoining orchards, one planted and kept in grass, and the other ploughed for the first five years, there will be an incredible dif- ference in favour of the latter. Not only will these trees shew rich dark luxuriant foliage, and clean smooth stems, while those neglected will have a starved and sickly look, but the size of the trees in the cultivated orchard will be treble that of the others at the end of this time, and a tree in one will be ready to bear an abundant crop, before the other has commenced yielding a peck of good fruit. Fallow crops are the best for orchards, — potatoes, vines, buckwheat, roots, Indian corn, and the like. An occa- sional crop of grass or grain may be taken ; but clover is rather too coarse-rooted and exhausting for a young orchard. When this, or grass, is necessarily grown among young trees for a year or two, a circle of three feet diameter should be kept loose by digging every season about the stem of each tree. When the least symptom of failure of decay in a bearing orchard is perceived, the ground should have a good top dressing of manure, and of marl, or mild lime, in alternate years. It is folly to suppose that so strong growing a tree as the apple, v/hen planted thickly in an orchard, will not, after a few heavy crops of fruit, exhaust the soil of much of its proper food. If we de- sire our trees to continue in a healthy bearing state, we should, therefore, manui'e them as regularly as any other crop, and they will amply repay the expense. There is scarcely a farm where the tcaste of barn-yard manure, — the urine, etc., if properly economized by mixing this animal excrement with the muck- heap — would not be amply sufficient to keep the orchards in the highest condition. And how many moss-covered, barren or- chards, formerly very productive, do we not everyday see, which oniy require a plentiful new supply of food in a substantial top- dressing, thorough scraping of the stems, and washing with diluted soft soap, to bring them again into the finest state of vigour and productiveness ! The bearing year of the Apple, in common culture, only takes place every alternate year, owing to the excessive crops which 't usually produces, by which they exhaust most of the organ- izable matter laid up by the tree, which then requires another season to recover, and collect a sufficient supply again to form fruit buds. When haVf the fruit is thinned out in a young state, leaving only a moderate cn:)p, the apple, like other fruit trees, will bear every year, as it will also, if the soil is kept in high condition. The bearing year of an apple tree, or a whole or- shard may be changed by picking off the fruit when the trees 6 62 THE APPLE. first show gjod crops, allowing it to remain only on the alter, nate seasons whicli we wish to make the bearing year.* Pkuning. The apple in orchards requires very little pruning if the trees, while the orchard is young, are carefully in- spected every year, a little before midsummer, and all crossing branches taken out while they are small. When the heads are once properly adjusted and well balanced, the less the pruning saw and knife are used the better, and the cutting out of dead limbs, and removal ^f sucli as may interfere with others, or too greatly crowd up the head of the tree, is all that an orchard will usually require. But wherever a limb is pruned away, the sur- face of the wound should be neatly smoothed, and if it exceeds an inch in diameter, it should be covered with the liquid shellac previously noticed, or brushed over with common white lead, taking care with the latter, not to paint the bark also. Insects. There are three or four insects that in some parts of the country, are very destructive or injurious to this tree ; a knowledge of the habits of which, is therefore, very important to * One of the finest orchards in America is that of Pelham farm, at Esopus, on the Hudson. It is no less remarkable for the beauty and high flavour of Jis fruit, than the constant productiveness of trees. The proprietor, R. L. Pell, Esq., has kindly furnished us with some notes of his experiments on fruit trees, and we sub- join the following highly interesting one on the Apple. " For several years past I have been experimenting on the apple, having an or- chard of 2,(X)0 bearing Newtown Pippin trees. 1 found it very unprofitable to wait for wliat is termed the ' bearing year,' and it has been my aim to assist na- ture, so as to enable the trees to bear everj' year. I have noticed that from the excessive productiveness of this tree, it requires the intermediate year to recover itself — to extract from the earth and the atmosphere the materials to enable it to produce again. This it is not able to do, una.«pisted by art, while it is loaded with fruit, and the intervening year is lost ; if, however, the tree is supplied with proper food it will bear every year ; at least such has been the result of my experiments. Tlu-ee years ago, in April, 1 scraped all the rough bark from the stems of several thousand trees in my orchards, and washed all the trunks and limbs within reach with soft soap ; trimmed out all the branches that crossed each other, early in June, and painted the wounded part with white lead, to exclude moisture and prevent dej?ay. I then, in the latter part of the same month, slit the bark by running a sharp pointed knife from the ground to tlie first set of limbs, wliich prevents the tree from becoming bark bound, and gives the young wood an opportunity of expanding. Li July I placed one peck of oj'ster shell lime imdereaeh tree, and left it piled about the trunk until November, during which time the drought was excessive. In No- vember the lime was dug in thorouglily. The following year I collected from tliese trees 1700 barrels of fruit, part of which was sold in New- York for four, and others in London for nine dollars per barrel. The cider made from the refuse, delivered at the mill two days alter its manufacture, I sold for three dollars and three quar- ters per barrel of 3'2 gallons, excluswe of the barrel, hi October 1 manured these trees with stable manure in which the annnonia had been fixed, and covered this immediately with earth. The succeeding autumn they were literally bending to the ground with the finest fruit I ever saw, while the other trees in my orchard not to treated are quite barren, the last season having been their bearing year. I am now placing rovmd each tree one peck of charcoal dust, and propose in the spring to cover it from the compost heap. My soil is a strong, deep, sandy loam on a gravelly subsoil. I cultivate my or- chard grovmds, as if there were no trees on them, and raise grain of every kind ex- cept rye, wlucn grain is so very injurious that I believe three successive crops of it would destroy any orchard younger than twenty years. I raised last year in an orchard containing 20 acres, trees 18 years old, a crop of Indian corn which averted 140 bushels of ears to the acre." INJURIOTSS INSECTS. 68 the orchardu'it. These are chiefly the borer, the caterpillar, and tJie canker worm. The apple Borer is, as we usually see it jn the trunks of the apple, quince, and thorn trees, a fleshy white g5ub, which enters the tree at the collar, just at the surface of the ground, where the bark is tender, and either girdles the tree or perforates it through every part of the stem, finally causing its death. Thi? grub is the larva, of a brown and white striped beetle, half an inch long, (Saperda bivittata,) and it remains in this grub state two or three years, coming out of the tree in a butterfly form early in June — flying in the night only, from tree to tree after its food, and finally depositing its eggs during this and the next month, ;'n the collar of the tree. The most effectual mode of destroying the borer, is that of killing it by thrusting a flexible wire as far as possible into its hole. Dr. Harris recommends placing a bit of camphor in the mouth of the aperture and plugging the hole with soft wood. But it is always better to prevent the attack of the borer, by placing about the trunk, eai"ly in the spring, a small mound of ashes or lime ; and where orchards have already become greatly infested with this insect, the beetles may be destroyed by thou- sands, in June, by building small bonfires of shavings in various parts of the orchard. The attacks of the borer on nursery trees may, in a great measure, be prevented by washing the stems in May, quite down to the ground with a solution of two pounds of potash in eight quarts of water. The Caterpillar is a great pestilence in the apple orchard. The species which is most troublesome to our fruit trees {Clisio- campa americana,) is bred by a sort of lackey moth, different from that most troublesome in Europe, but its habits as a caterpillar are quite as annoying to the orchardist. The moth ot our common caterpillar is a reddish brown insect, whose ex- panded wings measure about an inch and a half. These moths appear in great abundance in midsummer, flying only at night, and often buzzing about the candles in our houses. In laying their eggs, they choose pi'incipally the apple or cherry, and the^ deposit thousands of small eggs about the forks and extremit" s of the young branches. The next season, about the middle of May, these eggs begin to hatch, and the young caterpillars in myriads, come forth weaving their nests or tents in the fork of the branches. If they are allowed by the careless cultivator to go on and multiply, as they soon do, incredibly fast, they will in a few seasons, — sometimes in a single year, — increase to such an extent as almost to cover the branches. In this cater- pillar state they live six or seven weeks, feeding most vora- ciously upon the leaves, and often stripping whole trees of their foliage. Their effect upon the tree at this period of the season, when the leaves are most important to the health of the tree and 64 THE APPLE. the growth of the fruit, is most deplorable. The crop is stunted, the health of the tree enfeebled, and, if they are allowed to re- main unmolested for several seasons, they will often destroy its life or render it exceedingly decrcpid and feeble. To destroy the caterpillar various modes are adopted. One of the most effectual is that practised by Mr. Pell in his orchards, which is to touch the nest with a sponge, attached to the end of a pole, and dipped in strong spirits of ammonia ; the sponge should be turned slowly round in the nests, and every insect coming in contact will be instantly killed. This should be done early in the season. Or, they may be brouglit down and de- stroyed with a round brush fixed to the end of a pole, and work- ed about in the nests. On small trees they may be stripped off with the hand, and crushed under the foot ; and by this plain and simple mode, begun in time, with the aid of a ladder, they may in a large orchard be most effectually kept under by a few moments daily labour of a single man. As they do not leave their nests until nine in the morning, the extirpator of caterpil- lars should always be abroad and busy before that time, and while they are all lying quietly in the nests. And let him never forget that he may do more in an hour Avhen he commences early in the season, than he will in a whole day at a later pe- riod, when they are thoroughly scattered among the trees. If they are allowed to remain unmolested, they spin their cocoons about the middle of June, and in a fortnight's time comes forth from them a fresh bi-ood of moths — which, if they are not put an end to by bonfires, will again lay the eggs of an infinite number of caterpillars for the next spring. The canker worm, (Anisopteryx jJometarm, of Harris,) is in some parts of the country, one of the worst enemies of the apple, de- stroying also its foliage with great rapidity. It is not yet com- mon here, but in some parts of New-England it has become a serious enemy. The male is a moth with pale, ash-coloured wings with- a black dot, a little more than an inch across. The female is wingless, oval, dark ash-coloured above, and gray be- neath. The canker worm usually rises out of the ground very early in the spring, chiefly in March, as soon as the ground is free from frost ; though a few also find their way up in the autumn. The females having no wings, climb slowly up the trunks of the trees, while the winged males hover about to pair with them. Very soon after this if we examine the trees we shall see the eggs of which every female lays some sixty or a hundred, glued over, closely arranged in rows and placed in the forks of branches and among the young twigs. About the twentieth of May, these eg^s are hatched, and the canker worms, dusky brown, or ash-coloured with a yellow stripe, make their appearance and commence preying upon the foliage. When they are abundaiil INJURIOUS INSECTS. (}5 they make rapid progress, and in places, where the colony is firmly established, they will sometimes strip an orchard in a few days, making it look as if a fire had passed over it. After feed- ing about four weeks, they descend into the ground three or four inches, where they remain in a chrysalis form, to emerge again the next season. As the female is not provided with wings, they do not spread very rapidly from one place to another. The attacks upon the canker worin should be chiefly made upon the female, in her way from the ground up the trunk of the tree. The common mode of protecting apple trees is to surround the trunk with a belt or bandage of canvass, four or five inches wide, which is then thickly smeared with tar. In order to prevent the tar from soon becoming dry and hard, a tittle coarse train oil must be well mixed with it ; and it should he watched and re- newed as often as it appears necessary. This tarred belt catches and detains all the females on their upward journey, and prevents them from ascending the tree to lay their eggs. And if kept in order it will very effectually deter and destroy them. When the canker worm is abundant, it is necessary to applv the tarred bandage in October, and let it remain till the last of May, but usually it will be sufficient to use it in the spring It is .nrobsble that a mixture of coal tar and common tar would be the best application ; as it is more offensive and will not so easily dry and become useless, by exposure to the air and sun. Some pei'sons apply the tar directly to the stems of the tree, but this has a very injurious effect upon the trunk. Old India rubber, melted in an iron vessel over a very hot fire, forms a very adhe- sive fluid which is not affected by exposure to the weaiber, and is considered, by those who have made use of it, the best sub. stance for smearing the bandages, as being a more effectual barrier, and seldom or never requiring renewal. Mr. Jonathan Dennis, jr. of Porismouth, Rhode Isknd, hai^ invented and patented a circular leaden trough, which surrounds the trunk of the tree, and is filled with oil, and stops effectual!} tlie ascent of the canker worm. There appear, however, to bt two objections to this trough, as it is frequently used ; one, the escape of the oil if not carefully used, which injures the tree ; and the other, the injurious effect of nailing the troughs to the bark or trunk. They should be supported by wedges of wood driven in between the trough and the trunk, and the spaces completely filled up with liquid clay put on with a brush. The insects must be taken out and the oil renewed, from time to time. For districts where the canker worm greatly abounds, this leaden trough is probably the most permanent and effectual remedy yel employed. Experiments made by tb.e Hon. John Lowell, and Professor Peckj of Massachusetts, lead to a belief that if the ground, under 0* 6C THE APPLE. trees which suffer from this insect, is dug and well pulverized to the depth of five inches in October, and a good top dressing of lime applied as far as the branches extend, the canker worm will there be almost entirely destroyed. The elm, and linden trees in many places, suffer equally with the apple, from the at- tacks of the canker worm. The Bark-louse, a dull white oval scale-like insect, about a tenth of an inch long, (a species of coccus,) which .sometimes appears in great numbers on the stems of young apple and pear trees, and stunts their growth, may be destroyed by a wash of soft soap and water, or the potash solution. The best time to apply these is in the month of June, when the insects are young. The Woolly aphis (ajyhis langinera,) or American blight* is a dreadful enemy of the apple abroad, but is fortunately, very rarely seen as yet, in the United States. It makes its appear- ance in the form of a minute white down, in the crotches and crevices of the branches, which is composed of a great number of very minute woolly lice, that if allowed, will increase with fearful rapidity, and produce a sickly and diseased state of the whole tree. Fortrnately, this insect is too easily destroyed. " This is elFccted by washing the parts with diluted sulphuric acid ; which is formed by mixing % oz. by measure, of the sulphuric acid of the shops, with 7^ oz. of water. It should be rubbed into the parts affected, by means of a piece of rag tied to a stick, the operator taking care not to let it touch his clothes. After the bark of a tree has been waslied with this mixture, the first shower will re-dissolve it, and convey it into the most minute crevice, so as eflfectually to destroy all insects that may have escaped." — (Loudoii's Magazine IX. p. 336.) The Apjyle tcorin (or Codling moth. Carpocapsa pomonana, of European writei's,) is the insect, introduced M'ith the apple tree from Europe, which appears in tb.e early worm-eaten apples and pears, in the form of a reddish white grub, and causes the fruit to fall prematurely from the tree. The perfect insect is a small moth, the fore-wings gray, with a large round brown spot on the hinder margin. These moths appear in the greatest numbers in the warm evenings of the 1st of June, and lay their eggs in the eye or blossom-end of the young fruit, especially of the early kinds of apples and pears. In a shoi't time, these eggs hatch, and the grub burrows its way till it reaches the core ; the fruit then ripens prematurely, and drops to the ground. Here the worm leaves the fruit and creeps into the crevices of the bark and hollow of the tree, and spins its cocoon, which * It is not a little singular that this insect which is not indigenous to this coun- try, and is never seen here except where introduced with imported trees, should be called in England the Anwriaiii blight. It is the most inveterate enemy of the «pple in the north of France and Germany. PRESERVING THE FRUIT. 67 usually remains there till the ensuing spring, wh'^n the younc moth again emerges from it. The readiest way of destroying them, when it can be done conveniently, is to allow swino and poultry to run at large in the orchards when the premature fruit is falling ; or otherwise, the fruit may be picked up daily and placed where the worms will be killed. It is said that if an old cloth is placed in the crotch of the tree about the time the fruit begins to drop, the apple worm will make it a retiring place, and thousands may be caught and killed from time to time. As the cocoons are deposited chiefly under the old loose bark, the thorough cultivator will take care, by keeping the trunks of his trees smooth, to afford them little harbour ; and by scraping and washing the trunks early in the spring, to destroy such as may have already taken up their quarters there. When the fruit of orchards is much liable to the attacks of this insect we cannot too much insist on the efficacy of small bonfires lighted in the evening, by which myriads of this and all other moths may be destroyed, before they have time to deposit their eggs and cause worm-eaten fruit. The Blight which occasionally kills suddenly the ends of the limbs of the apple and the quince, appears to be caused by av insect similar to that which produces the fire blight of the pear, and must be treated in the same way as directed for that tree. Gathering and keeping the fruit. In order to secure soundness and preservation, it is indispensably necessary that the fruit should be gathered by hand. For winter fruit the gathering is delayed as long as possible, avoiding severe frosts, and the most successful practice with our extensive orchardists is to place the good fruit directly, in a careful manner, in new, tight flour barrels as soon as gathered from the tree. These barrels should be gently shaken while filling, and the head closely pressed in ; they are then placed in a cool shady expo- sure under a shed open to the air, or on the north side of a building, protected by covering of boards over the top, where they remain for a fortnight, or until the cold becomes too severe, when they are carefully transferred to a cool, dry cellar, in which air can be admitted occasionally in brisk weather. A cellar, for this purpose, should be dug in dry, gravelly, or sandy soil, with, if possible, a slope to the north ; or, at any rate, with openings on the north side for the admission of air very rarely in weather not excessively cold. Here the barrels should be placed on tiers on their sides, and the cellar should be kept as dark as possible. In such a cellar, one of the largest apple growers in Dutchess county is able to keep the Greening apple, which, in the fruit room, usually decays in January, until the 1st of April, in the freshest and finest condition. Some per- sons place a layer of clean rye straw between every layer 0/ apples, when packing them in the barrels. 88 THE ArPLE. Apples arc frequently kept by farmers in pits or ridges in the ground, covered with straw and a layer of earth, in the same manner as potatoes, but it is an infericur method, and the fruit very speedily decays when opened to the air. The English apple growers lay their fruit in heaps, in cool dry cellars, and cover them with straw. When apples are exported, each fruit in the barrel should be wrapped in clean coarse paper, and the barrels should be placed in a dry, airy place, betv/een decks. Cider. To make the finest cider, apples should be chosen which are especially suited to this purpose. The fruit should be gathered about the first of November, and coarse cloths or straw should be laid under the tree to secure them against bruising when they are shaken from the tree. If the weather is fine the fruit is allowed to lie in heaps in the open air, or in airy sheds or lofts for some time, till it is thoi'oughly ripened. All immature and rotten fruit should then be rejected, and the re- mainder ground in the mill as nearly as possible to an uniform mass. This pulp should now remain in the vat from 24 to 48 hours, or even longer if the weather is cool, in order to heighten the colour and increase the saccharine principle. It is then put into the press (without wetting the straw,) from whence the liquor is strained through hair cloth or sieves, into perfectly clean, sweet, sound casks. The casks, with the bung out, are then placed in a cool cellar, or in a sheltered place in the open air. Here the 'fermentation commences, and as the pomace and froth work out of the bung-hole, the casks must be filled up every day with some of the same pressing, kept in a cask for this pur- pose. In two or three weeks this rising will cease, when the first fermentation is over, and the bung should, at first, be put in loosely — ^then, in a day or two, driven in tight — leaving a small vent hole near it, which may also be stopped in a few days after. If the casks are in a cool airy cellar, the fermentation will cease in a day or two, and this state maj^ be known by the liquor becoming clear and bright, by the cessation of the dis- charge of fixed air, and by the thick crust which has collected on the surface. The clear cider should now be drawn off and placed in a clean cask. If the cider, which must be carefully watched in this state to prevent the fermentation going too far, remains quiet, it may be allowed to stand till spring, and the addition at first of about a gill of finely powdered charcoal to a barrel will secure this end ; but if a scum collects on the sur face, and the fermentation seems inclined to proceed further, it must be immediately racked again. The vent-spile may now be driven tight but examined occasionally. In the beginning of March a final racking should take place, when, should the cider not be perfectly fine, about three fourths of an ounce of Isin- glass should be dissolved in the cider and poured in each barrel, VARIETIES. 69 which ■will render it perfectly cleai. It may be bottled now, or any period before the blossoiTiin<7 of the apple or afterwards, late in May. When bottlina:, fill the bottles within an inch of the bottom of the cork, and allow the bottles to stand an hour before the corks are driven in. They should then be sealed, and kept in a cool cellar, with clean dry sand up to their necks ; or laid on their sides in boxes or bins, with the same between each layer. Varieties. The varieties of the apple, at the present time, are very numerous. The garden of the Horticultural Society, of London, which contains the most complete collection of fruit in the world, enumerates now about 900 varieties, and nearly 1500 have been tested there. Of these, the larger proportion are of course inferiour, but it is only by comparison in such an experimental garden that the value of the different varieties, for a certain climate, can be fully ascertained. The European apples generally, are in this climate, inferiour to our first rate native sorts, though many of them are of high merit also with us. The great natural centre of the apple cul- ture in America, is between Massachusetts bay and the Dela- ware river, where the Newtown pippin, the Spitzemberg, the Swaar, the Baldwin, and the yellow Belle Fleur, have originated, and are grown in the greatest perfection. The apples raised on the very fertile bottoms of the western states are very large and beautiful, but as yet, owing to the excessive luxuriance of growth, are far inferiour in flavour to those of the same quality, raised on the strong, gravelly or sandy loams of this section of the country. New varieties of apples are constantly springing up in this country from the seed, in favourable soils ; and these, when of superiour quality, may, as a general rule, be considered much more valuable for orchard culture than foreign sorts, on account of their greater productiveness and longevity. Indeed, every state has some fine apples, peculiar to it, and it is, there- fore, impossible in the present state of pomology in this country, to give any thing like a complete list of the finest apples of the United States. To do this, will require time, and an extended and careful examination of their relative merits collected in one garden. The following descriptions comprise all the finest American and foreign varieties yet known in our gardens. In the ensuing pages, apples are described as regards form as follows ; round, or roundish, when the height and the diameter are nearly equal ; fiat, or oblate, when the height is much less ; ohlong, when the height is considerably more than the diameter i ovate, (egg-shaped,) when the blossom-end is narrowed and rounded ; conical, when the fruit is oblong and somewhat coni- cal on its sides. Fearmain-shaped is a short or flattened cone ; and Calville-shaped signifies a ribbed or furrowed surface. APPLES. Apples.* 4 Class 1. Summer Apples. 1. American Summer Pearmain. § Thomp. Early Summer Pearmain. Coxe. A rich, high-flavoured fruit, much esteemed in New-Jersey, where it is most known. It appears to be quite different from the Summer Pearmain, (of the English,) and is probably a seed- ling raised from it. It ripens gradually from the tenth of August to the last of September. Fruit of medium size, oblong, widest at the crown, and taper- ing slightly to the eye. Skin, red spotted with yellow in the shade, but streaked with livelier red and yellow on the sunny side. Stalk three fourths of an inch long, and pretty deeply in- serted. Eye deeply sunk. Flesh yellow, remarkably tender, with a rich and pleasant flavour, and often bursts in falling from the tree. This is a valuable apple for all purposes, and it thrives admirably on sandy soils. In the nursery the tree grows slowly. 2. Borovitsky. Thomp. Lind. A good early Russian apple of the middle size, which ripens here the last of July. Form roundish, a little angular. Stalk, an inch long, planted rather deeply. Skin, pale green, with a semi-transparent appearance, faintly striped on the sunny side with light and dark red. ■ Calyx in a large basin. Flesh, white, pretty firm, and juicy, with an agreeable sub-acid flavour. 3. Benoni. Man. Ken. This excellent early apple is a native of Dedham, Mass. The fruit is of medium size, nearly round. Skin, deep red. Flesh, yellow, tender, and of an agreeable rich, sub-acid flavour. Ripens during the whole month of August, and is a good and regular bearer. * In describing apples, we shall designate the size by comparison, as follows : small, as the English Golden pippin : medium size, as the Newtown pippin; large, as the Yellow Bellflower and Fall pippin — as we consider this reference to a stan- dard, generally known, better than an exact description by measure owing to tlie variation in different soils and seasons. The blossom-end, apex or crown of the frait, is called the eye ; but we shall, for the sakp of precision, call the remains of the blossom still found there the cdlyx and the hollow in which it is placed the baiin. ^ This mark denotes varietiss particularly recommended by the author. SUMMER APPLES. Tj 4. Cole. Thomp. Lind. Ron. Scarlet Perfume. A variety from England of second quality, but admired for lis beauty of appearance. Fruit large, roundish, somewhat flattened and slightly angu- lar. Skin nearly covered with deep crimson on a yellowish ground, or sometimes entirely red, with a little russet. Stalk long, woolly, planted in a cavity which is sometimes nearly closed up. Calyx large, in a broad basin. Flesh white, rather firm, juicy, with a somewhat rich and agreeable flavour. Au- gust. 5. Devonshire Quarrenden. Thom. P. Mag. Fors. Red Quarrenden. lAnd. Sack Apple. A handsome English dessert fruit. The editor of the Pomo- logical Magazine says, " there is no better autumn dessert ap- ple ;" but after giving it a trial for several years by the side of the Williams'' Favourite, we consider the latter greatly superiour in flavour, and equally beautiful. Fruit scarcely of medium size, roundish, flattened, and slightly narrowed at the eye. Stalk short, deeply planted. Calyx with long segments, scarcely sunk in a very shallow plaited basin. Skin rich deep crimson, with lighter crimson, and occasionally a spot of green on the shaded side, sprinkled with numerous green dots. Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour. Ripe during all August and September. 6. Drap d'Or. § Coxe. Thomp. Ron. Vrai Drap d'Or. O. Dull. Early Summer pippin, of some New-York gardens. Bay Apple ) ac. to Bonne de Mai \ Tliomp. This large, handsome, and excellent summer apple is highly deserving general cultivation. It is better (though incorrectly^ known on the Hudson as the Summer Pippin, but it is very dis- tinct from the apple known by that name in New-Jersey, which is the Holland pippin. It is also a very different fruit from the Drap d'Or of Lindley, and of Noisette, and most French au- thors, which is quite a small apple ; but it is the Vrai Drap d'Or of the old Duhamel, pi. xii. Fig. 4. Fruit large, roundish, sometimes a little oblong, narrowing slightly to the eye. Skin smooth, yellow or dead gold colour, with distinct small brown dots, or specks. Stalk short, mode- n APPLES. rately sunk. Calyx set in a shallowish basin, wliich is rathei plaited or irregular. Flesh crisp, juicy, and of a pleasant, sprightly, mild flavour, agreeable for the dessert or for cooking. [This is the Summer Pippin of the previous catalogues of the nurseries here.] August to October. The tree grows vigorous. ly, and bears well, and the wood is smooth and dark brown. 7. Early Harvest. § Thomp. Man Prince's Harvest, or Early French Reinette, o/Coxe. July Pippin. Floy. Yellow Harvest. Large White Juneating. Tart Bougli. Early French Reinnette. An American apple ; and taking into account its beauty, its excellent qualities for the dessert and for cooking, and its pro- ductiveness, we think it the fine.st early apple yet known. It beghjs to ripen about the first of July, and continues in use all that month. The smallest collection of apples should comprise Fig. 26. Early Harvest. this and the Red Astrachan. Form round, above medium size, rarely a little flattened. Skin very smooth, with a few fainl white dots, bright straw colour when fully ripe. Stalk half to three fourths of an inch long, rather slender, inserted in a hollow of moderate depth. Calyx set in a shallow basin. Flesh very white, tender and juicy, crisp, with a rich, sprightly, sub-acid SUMMER APPLES. 71, flavour. The young trees of moderate vigour, with scarcely diverging shoots. Manning errs by following Coxe in calling this a flat apple. 8. Early Red Margaret. § Thomp. Lind. Red Juneating. Margaret, or Striped Juneating. Ronalds. Early Red Juneating. Eve Apple of the Irish. Striped Juneating. Margaretha Apfel, of the Germans. An excellent early apple, ripening about the middle of July, or directly after the Early Harvest. The tree while young is rather slender with upright woolly shoots. It is a moderate bearer. Fruit below me- dium size, round- ish-ovate, tapering towards the eye. Skin greenish yel- low, pretty well [covered by stripes of dark red. Stalk short and thick. ' Calyx closed, and placed in a very shallow plaited ba- sin. Flesh white, sub-acid, and when freshly gathered from the tree, of a rich agreeable fla- vour. Fig. 27. Early Red Margaret. This is distinct from the Margaret Apple, of Miller, the Red Juneating of some of our gardens, which resembles it, but is round, with a short slender stalk, and dull yellow skin striped with orange red on one side, the fruit fragrant and the leaves very downy. 9. Early Strawberry Apple. (§) American Red Juneating ? Red Juneating, erroneously, of some American gardens. A beautiful variety which is said to have originated in the neighbourhood of New-York, and appears in the markets there from July till September. Its sprightly flavour, agreeable per- fume, and fine appearance, place it among the very finest sum- 7 74 APPLES. mer apples. It is quite distinct from the Early Red Margaret, which has no fragrance, and a short stem. Fruit roundish, narrowing towards the eye. Skin smooth and fair, finely striped and stained with bright and dark red, on a yellowish white ground. Stalk an inch and a half long, rather slen- der and uneven, inserted in a deep cavity. Calyx ra- ther small, in a shallow, narrow basin. Flesh white, slightly tinged with red next the skin, tender, sub-acid, and very sprightly and brisk in fla- vour, with an a- greeable aroma. Fig. 28. Early Strawberry. 10, [rish Peach Apple. Thomp. Lind. P. Mag. Early Crofton, Ronalds. Fruit of medium size, round or a little flattened, and obtusely angular. Calyx pretty large and spreading, in a rather narrow basin. Stalk short, in a cavity of moderate depth. Skin yel- lowish green, with small dots in the shade, washed and streaked with brownish red in the sun. Flesh white, tender, juicy, and pretty well flavoured. A pleasing fruit, but does not rank so high here as in England. 11. Large Yellow Bough. § Thomp. Early Sweet Bough. Kenrick. Sweet Harvest. Bough. Care. Fl.oy. A native apple, ripening in harvest time. And one of the first quality, only second as a dessert fruit to the Early Harvest. It is not so much esteemed for the kitchen as the latter, as it is too sweet for pies and sauce, but it is generally much admired for the table, and is worthy of a place in every collection. StTMMES APPLES. 75 Fruit above the middle size, an oblong-ovate in form. Skin smooth, pale, greenish yellow. Stalk rather long, and the eye narrow and deep. Flesh white, very tender and crisp when fully ripe, and with a rich sweet sprightly flavour. Ripena from the middle of July to the tenth of August. Tree mode rately vigorous, bears abundantly, and forms a round head. 12. Lyman's Large Summer. Large Yellow Summer. Ken. A large and handsome American fruit, introduced to notice by Mr. S. Lyman, of Manchester, Conn. The bearing trees are easily recognized by their long and drooping branches, which are almost wholly without fruit spurs, but bear in clusters at their extremities. They bear poorly until the tree attains consider- able size, when it yields excellent crops. Fruit quite large, roundish, flattened at the ends : skin smooth, pale yellow. Flesh yellow, tender, sub-acid, rich, and high flavoured, and excellent either for the table or for cooking. Last of August. 13. OsLiN. Thomp. Lind. Arbroath Pippin. Forsyth. An excellent Scotch apple, ripening early in August. Form roundish, below medium size, a little flattened. Skin rather tough, clear lemon yellow when quite ripe, mingled with a little bright green, and sprinkled with a few grayish green dots. Stalk short and thick, set in a rather shallow depression. Calyx in a shallow basin, a little plaited, with prominent segments. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic fla- vour. The wood is strong, and grows pretty freely from cut- tings. 14. Red Astrachan. § Thomp. Lind. A fruit of extraordinary beauty, first imported into England with the White Astrachan, from Sweden, in 1816. It bears abundantly with us, and its singular richness of colour is height- ened by an exquisite bloom on the surface of the fruit, like that of a plum. It is one of the handsomest dessert fruits, and its quality is good, but if not taken from the tree as soon as ripe, it is liable to become mealy. Ripens from the last of July to the middle of August. Fruit pretty large, rather above the middle size, and very smooth and fair, roundish, a little narrowed towards the eye. Skin almost entirely covered with deep crimson, with sometimes a little greenish yellow in the shade, and occasionally a little 78 APPLES. russet near the stalky and covered with a pale white bloom. Stalk rather short and deeply inserted. Calyx set in a slight Fig. 29. Red Aslrachan. basin, which is sometimes a little irregular. Flesh quite white,, crisp, moderately juicy, Avith an agreeable, rich, acid flavour. 15. SiNE-QUA-NON. A native of Long Island, named by the late Wm. Prince. Fruit roundish - ovate, about medium size. Skin smooth, pale greenish yellow. Stalk slender. Flesh white, very tender, juicy, and of a delicate and very sprightly flavour. The young trees are rather slow and crooked in growth. August. 16. Sugar Loaf Pippin. Thomp. Lind. P. Mag. Hutching's Seedling. A foreign sort, which is ranked among first rate sorts by Thompson, but from specimens of two seasons produced here, it does not seem likely to take this rank with us. Fruit of me- dium size, oblong or conical, smooth, clear pale yellow, be- coming nearly white on one side when fully ripe. Stalk nearly an inch long, deeply set in a regular cavity. Calyx sunk in a pretty deep basin. Flesh white, firm, very slightly acid, and moderately juicy. According to Lindley it has in England " a most agreeable lively flavour." Ripens here the latter part of July, and is very showy on the tree. SUMMER APPLES. 77 17 Summer Rose. Thomp. Coxe. Woolman's Harvest. A very pretty and very excellent apple, highly esteemed as a dessert fruit. Fruit scarcely of medium size, roundish. Skin smooth, r ch waxen yellow, streaked and blotched with a little red on the sunny side. Stalk rather short, and slender. Calyx closed, set in an even basin. Flesh tender, abounding with sprightly juice. Ripens early in August. 18. Summer Queen. Coxe. A popular midsummer apple for the dessert and kitchen. The fruit is large and broad at the crown, tapering towards the eye. The stalk is rather long, and is planted in a pretty deep cavity, sometimes partially closed. Calyx but little sunk in a narrow plaited basin. Skin fine deep yellow in its ground, though well striped and clouded with red. Flesh aromatic, yellow, rich and of good flavour. This variety forms a large tree with somewhat pendant boughs, and the fruit is in perfection by the^ tenth of August. 19. Summer Golden Pippin. Thomp. Lind, P. Mag. A nice little English dessert apple, but inferiour to many of our own. Fruit small, ovate, flattened at the eye. Stalk short and calyx set in a wide shallow basin. Skin shining bright yel- low, with a little orange next the sun. Flesh yellow, firm, crisp and rich. Ripens in August. 20. Sops of Wine. § Lind. Ron. Sops in Wine. Bay, (1688.) Rode Wyn Appel. Knoop. Sapson. Kenrick. A. charming little apple for the dessert, which the amateur's garden should always contain. Its flavour is spr^.i,cly, though not first rate, and its colour is very handsome. Its name pro- bably comes from the red stain in its flesh. Its branches have a spreading habit, and bear plentifully ; and the fruit, in our gar- den, ripens gradually from the first of August to October. Fruit small, from an inch and a half to two and a half in diameter, globular, narrowing to the eye. Skin smooth, crimson in the shade, stained and striped with purplish crimson in the sun, and covered with a delicate white bloom. Stalk slender, three fourths of an inch long. Calyx spreading, in a shallow basin. Flesh white, with stains of a pinkish hue, firm, crisp, juicy, and of a pleasant sub-acid flavour. "78 APPLES. 21. TETOFSKy. Thomp. The Tetofsky is a Russian summer apple newly introduced, which promises well. Fruit of medium size, loundish oblong, sometimes nearly round. Skin smooth, with a yellow ground handsomely striped with red, and, like most apples of that coun- try, covered with a whitish bloom, under which is a shining skin. The flesh is white and juicy with a sprightly and agreeable flavour. August. 22. White Juneating. Ray. Thomp. Lind. Owen's Golden Beauty, ac. Thomp. Juneating. Coxe. This is an old variety mentioned by Evelyn in 1660, and de- scribed by Ray in 1688, and is a very tolerable little apple, ripening among the very earliest, during the last of June and the first of July, and deserves a place in a large collection chiefly on that account and its excel- lent bearing quality. It is very distinct from the Early Harvest, sometimes called by this name. Fruit' small, round, a little flat- tened. Calyx closed in a wrinkled basin, moderate- ly sunk. Stalk rather long and slender, three fourths to an inch in length, slight- ly inserted in a shallow Fig. 30. WhUe Juneating. depression. Skin smooth, pale green, at first light yellow, with sometimes a faint blush on the sunny side. Flesh crisp, and of pleasant flavour, but soon becomes dry. Tree straight and forms an upright head. 23. White Astrachan. Thomp. Lind. P. Mag. Pyrus Astracanica. De CandcUe, J Transparent de Moscovie, ^ of the French gardens. Glace de Zelande, ) A nearly white, semi-transparent, Russian apple, which bears freely and ripens about the tenth of August ; but in this country is of little or no value, as it nearly always grows mealy and water cored as soon as ripe. Fruit of medium size, roundish, AUTUMN APPLES. 79 inclining to conical, and a little ribbed af the eye. Skin very smooth, nearly white, with a few faint streaks of red on one side, and covered with a white bloom. Stalk thick and short ; calyx set in a small basin. Flesh quite white, partially transparent, tender and of delicate flavour, but rather dry. 24. Williams's Favourite. § Man. Ken. A large and handsome dessert apple, worthy of a place in every garden. It originated at Roxbury, near Boston, bears abundantly, and ripens from the last of July to the first of September. Fruit of medium size, oblong, and a little one-sided. Stalk an inch long, slender, slightly sunk. Calyx closed, in a narrow angular basin. Skin very smooth of a light red ground, but nearly covered with a fine dark red. Flesh yellowish-white, and of a very mild and agreeable flavour. Class II. Autumn Apples. 25. Alexander. § Thomp. Emperor Alexander. Lind. Ron. ^ Russian Emperor. Aporla. This is a very magnificent Russian sort, which thrives well in our gardens. The tree is no less striking in the spring when covered with its very large blossoms, than in autumn when loaded with its superb fruit. It is, properly, a cooking apple. Fruit very large, frequently measuring five inches in diame- ter, and weighing nearly a pound, regularly formed, generally conical or cordate, tapering from the base to the eye. Skin greenish yellow, faintly streaked with red on the shaded side, but 6'range, brilliantly streaked and marked with bright red in the sun. Calyx large, set in a deep basin. Stalk rather slender, tliree fourths of an inch long, planted in a deep cavity. Flesh yellowish white, crisp, tender and juicy, with a rather pleasant flavour. A moderate bearer. October to December. 80 APPLES. V Fig. 31. Alexander. 26. Atttumn Pearmain. Thomp. Summer Pearmain. Lind. Miller, P. Mag. Winter Pearmain, of the Middle States. Parmain d'Ete. Knoop. A slow growing tree, but producing a good, high-flavoured dessert fruit. Fruit of medium size, oblong, narrowing gradu- ally towards the eye. Skin brownish yellow, mixed with green on the shaded side, but next the sun, reddish, blended with yel- low, streaked with deeper red, and sprinkled with numerous small brown specks. Stalk short, obliquely planted under a fleshy lip. Calyx set in a broad shallow basin, which is some- times scarcely at all sunk, and obscurely plaited. Flesh pale yellow, crisp, firm, a little dry, but rich and high flavoured. AUTUMN APPLES. 81 Branches slender. This most excellent old dessert fruit is the *' Winter Pearmain " of most old American orchards, and is a great favourite with many amateurs. October and November, and keeps till March. 27. Blenheim Pippin. Thomp. Lind. Blenheim Orange. Woodstock Pippin. A large and showy English apple, admirable for baking, but which is not so highly esteemed for the table here, as abroad. The trees make strong and vigorous shoots. Fruit very large, roundish, three inches in diameter at the base. Skin yellowish, becoming deep orange, stained on the sunny side with dull and dark red stripes. Calyx set in a large hollow basin. Flesh yellow, breaking, very sweet, and of tolerable flavour. October to December. 28. Beauty of Kent. Thomp. Lind. Ron. The Beauty of Kent is, in this climate, one of the most mag- nificent of all apples, frequently measuring sixteen or eighteen inches in circumference. The flavour is of second quality, but as a kitchen fruit, it is among the finest. The tree grows very strong and upright. Fruit very large, roundish, but flat at the base, and narrowing distinctly to the eye, where it is slightly ribbed. Skin smooth, greenish-yellow, marked with large, broken stripes of purplish red. Stalk short, slender, deeply planted in a round, shallow cavity. Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, with a simple sub-acid flavour. October and November. 29. Beauty of the West. Ken, A large, showy, sweet apple, of fair flavour. Fruit large, round and regularly shaped. Skin smooth, light greenish-yellow, marked with small stripes of red. Stalk short, set in a round cavity. Flesh tender, juicy, sweet, and pleasant. A fall fruit, but may be kept for some time. 30. Cornish Aromatic. Thomp. Lind. A rich flavoured English apple. The quality is excellent, but the fruit not very fair with us. Fruit of medium size, roundish and angular. Skin rich red, much marked with ruisset yellow dots, on a pale russet ground. Stalk short, set in a deep, narrow cavity. Calyx small, in a narrow basin. Flesh yellow, with a rich aromatic sub-acid flavour. October to December. 62 AFFLES. 31. Catline. Coxe. Th(imp. Gregson Apple. We have not been able to procure this variety ; which we be- lieve is a native of Maryland, and we therefore insert here Mr. Coxe's description. The Catline is an apple rather below the middling size. It is a great bearer — the form is flat, the stalk short and thick, the skin smooth, and of a beautiful yellow, with a clear and brilliant red towards the sun, with numerous streaks and many dark spots scattered on the surface. The flesh is a pale yellow, tender, rich, juicy and sweet ; as an eating apple in October, November and December, it is particularly fine. The tree is small, the form regular, and round in the head ; the shoots straight and delicate ; the foliage of a lively green — it is very productive, and in six or seven years after transplanting, it bears abundantly, when well cultivated. 32. Dutchess of Oldenburgh. Thomp. Ron. A handsome Russian fruit of good quafity. Fruit medium size, regularly formed, roundish. Skin smooth, finely washed and streaked with red on a golden or yellow ground. Calyx pretty large and nearly closed, set in a wide even hollow. There is a faint blue bloom on this fruit. The flesh is rich and juicy, with an excellent flavour. Ripens early in September. 33. DowNTON Pippin. Thomp. Lind. i^ghSSen Pippin, \ ofsomeEnglUkgarJen.. Downton Golden Pippin. Ken. A rather early variety of the English Golden Pippin, raised by Mr. Knight of Downton Castle. It is a beautiful, small des- sert fruit, and will please those who like the rich, sharp, acid flavour of the Golden Pippin. Fruit a little larger than the Golden Pippin, about two and a quarter inches in diameter, roundish, flat at the ends. Calyx set in a wide, but very shallow basin. Stalk short, not deeply inserted. Skin smooth, yellow, dotted with small obscure specks. Flesh yellowish, crisp, with a brisk, rich, tart flavour. The tree grows more vigorously and bears more abundantly than its parent, the old Golden Pippin. It is also considered a fine cider dpple. October and November. ATJTUMN APPLES. 83 34. Dyer, or Pomme Royale. Ken. Smithfield Spice. A popular New-England dessert apple, very sprightly, tender^ and excellent. It is supposed to be of French origin, and to have been brought to Rhode Island more than a hundred years ago. It was re-named Dyer by the Mass. Hort. Society, who supposed it to be a seedling of Mr. Dyer, of R. I., but the old and familiar name of Fomme Royale should be preferred. Fruit of medium size, roundish, pretty regularly formed. Skin smooth, pale greenish yellow, with a faint "blush and a kw dark specks, on one side. Stalk about half an inch long, set in a smooth, round cavity. Calyx closed, basin plaited, moderately deep. Core round, hollow. Flesh white, very tender and juicy ; flavour very mild and agreeable — slightly sub-acid. Sept., Oct. 35. Dutch Codlin. Thomp. Lind. Ron. Chalmer's Large. A very large kitchen apple, valued only for cooking, from August to September. Fruit of the largest size, irregularly roundish, or rather oblong, strongly marked by ribs extending from the base to the eye. Calyx set in a narrow, deep-furrowed basin. Stalk short and thick. Skin pale yellow, becoming orange yellow on the sunny side. Flesh white, sub-acid, and moderately juicy. Inferiour to the Holland Pippin or the Drap d'Or. The tree makes very strong shoots. 36. Flower of Kent. Thomp. Lind. Ron. A large and handsome English apple, chiefly valued for baking and kitchen use. Fruit quite large, roundish, a little ribbed on its sides, often considerably flattened, and rather broadest at the base. Skin tawny yellow, washed with dull red, with occasion- ally, a few stripes of brighter red. Calyx rather small, but set in a large basin, rather furrowed or irregular. Stalk nearly an inch long, not very deeply inserted. . Flesh greenish yellow, abounding with a lively sub-acid juice. October to January. 37. Franklin's Golden Pippin. Thomp. Lind. Man. Sudlow's Fall Pippin. This should be an American variety, named after Dr. Franklin, as it appears, by the Horticultural Transactions, to have been taken from the United States to England, in 1806 ; but it is, we believe, only known to nurserymen here, by importation back again. It is an excellent dessert fruit, larger than the common English Golden Pippin, ripening in October. Fruit of medium 64 APPLES. size, oval, very regular in shape, rather broadest at the base. Eye sunk in an even hollow. Stalk short, slender, deeply planted. Skin deep yellow, freckled with numerous dark spots Flesh pale yellow, crisp, tender, with a fine rich aromatic fla- vour. The tree grows freely, and forms an upright head. 38. Fall Harvey. § Man. Ken. A fine large Fall fruit from Essex co., Mass., very highly es- teemed in that neighbourhood. We do not think it comparable to the Fall pippin, which it a little resembles. Fruit large, a little flattened, obscurely ribbed or irregular about the stalk, which is rather slender, an inch long, set in a wide, deep cavity. Calyx closed, small, in a rather shallow basin. Skin pale straw yellow, with a few scattered dots. Flesh white, juicy, crisp, with a rich, good flavour. October and No- vember. 39. Fall Pippin. § Coxe. Floy. The Fall Pippin is, we think, decidedly an American variety, Thompson and Lindley to the contrary, notwithstanding. It is, very probably, a seedling raised in this country, from the White Spanish Reinette, or the Holland pippin, both of which it so much resembles, and from which it, in fact, differs most strongly in the season of maturity. The Fall Pippin is a noble fruit, and is considered the first of Autumn apples in the middle states, where its beauty, large size, and its delicious flavour for the table or for cooking, render it very popular. Fruit very large, roundish, generally a little flattened, pretty regular, sometimes with obscure ribs at the eye. Stalk rather long, three-fourths of an inch, projecting considerably beyond the fruit, (which distinguishes it from the Holland Pippin,) set in a rather small, shallow, round cavity. Calyx not very large, rather deeply sunk in a round, narrow cavity. Skin smooth, yellowish-green, becoming a fine yellow, with often a tinge of brownish blush, on one side, and with a few scattered dots. Flesh white, very tender and mellow with a rich, aromatic fla- vour. October to December. There are several spurious sorts — the true one is always rather flattened, with a projecting stalk. (See Holland Pippin.) 40. Golden Sweet. A celebrated Connecticut fruit sent us by Mr. layman, of that AUTUMN APPLES. 85 state. Fruit above the medium size, roundish, scarcely flattened, fair, and well formed. Skin, when fully ripe, pale yellow or straw colour. Stalk about an inch long, slender at its junction with the fruit. Calyx closed, and set in a basin of moderate depth. Flesh tender, sweet, rich and excellent.' The tree is a pretty free grower, and bears large crops. This we think will prove a valuable sort. Ripe in August and September. 41. Gravenstein. § Thomp. Lind. Grave Slije. A superb looking German apple, which originated at Graven- stein, in Holstein, and is thought one of the finest apples of the north of Europe. It fully sustains its reputation here, and is, unquestionably, a fruit of first rate quality. Fruit large, rather flattened, and a little one sided or angular, broadest at the base. Fig. 32. Gravenstein, Stalk quite short and strong, deeply set. Calyx large, in a wiQe deep, rather irregular basin. Skin greenish yellow at first, but becoming bright yellow, and beautifully dashed and pencilled and marbled with light and deep red and orange. Flesh tender and crisp, with a high flavoured, somewhat aromatic taste. Ripens with us in September and October, but will keep a month longer. The trees are very thrifty strong growers, and bear young. B6 42. Grand Sachem. A showy, large, dark, blood-red fruit, but rather coarse, anfl scarcely worth cultivation. Fruit very large, roundish, dis- tinctly ribbed, and irregular in its outline. Stalk short and strong, and calyx set in a well marked basin. Skin smooth, deep, dingy red, over the whole surface. Flesh white, rather dry, and without much flavour. September. 43. Holland Pippin. Thomp. Lind. Millei. Reinnette d'HoUande. Noisette 7 |™er Pippin. ) „y ^^^.jersey. This and the Fall Pippin are frequently confounded together. They are indeed of the same origin, and the leaves, wood, and strong growth of both are very closely similar. One of the strongest points of difference, however, lies in their time of ripen- ing. This being with us a late summer, the Fall Pippin a ktc autumn, and the White Spanish Reinnette an early winter fruif. The Holland Pippin, in the gardens here, begins to fall from the tree, and is fit for pies about the middle of August, and from that time to the first of November, is one of the very best kitchen apples, making the finest tarts and pies. It is not equal to the Fall Pippin for eating. Fruit very large, roundish, a little more square in outline than the Fall Pippin, and not so much flattened, though a good deal like it ; a little narrowed next the eye. Stalk half an inch long, thick, deeply sunk. Calyx small, closed, moderately sunk in a slightly plaited basin. Skin greenish yellow or parle green, becoming pale yellow when fully ripe, washed on one side with a little dull red or pale brown, with a few scattered, large, green- ish dots. Deserves a place in every garden. 44. Haw^thoendei". Thomp. Lind. Ron. White Hawthorden. NtcoU. A celebrated Scotch apple, which originated at Hawthornden, the birth-place of the poet Drummond. It resembles, some- what, our Maiden's Blush, but is inferiour to that fruit in flavour. Fruit rather above the medium size, (occasionally ribbed, according to Lindley,) with us, pretty regularly formed, roundish, rather flattened. Skin very smooth, pale, light yellow, nearly wnite in the shade, with a fine blush where exposed to the sun. Calyx nearly closed, set in a rather shallow basin, with a few obscure plaits. Stalk half an inch long, slender. Flesh AUTUMN APPLES. 87 white, juicy, of a simple, pleasant flavour. Ajb excellent bearer, a handsome fruit, and good for cooking or drying. The ends of the bearing branches become pendulous. 45. Jersey Sweeting. A very popular apple in the middle states, where it is not only highly valued for the dessert, but, owing to its saccharine quality, it is also planted largely for the fattening of swine, which are allowed to run under the trees and gather the fruit as it falls. It is a highly valuable sort, and deserves extensive culture. Fruit medium size, roundish-ovate, tapering to the eye. The calyx is small, closed, very slightly sunk, in a small plaited basin. Stalk half an inch long, in a rather narrow cavity. Skin thin, greenish yellow, washed and streaked, and often en- tirely covered with stripes of pale and dull red. Flesh white, fine grained, and exceedingly juicy, tender, sweet and sprightly. Young wood stout, and short jointed. This apple commences maturing about the last of August, and continues ripening till frost. 46. Keswick Codlin. Thom. Lind. A noted English cooking apple, which may be gathered for tarts, as early as the month of June, and continues in use till November. It is a great bearer and a vigorous tree. Fruit a little above the middle size, rather conical, with a few obscure ribs. Stalk short and deeply set. Calyx rather large. Skin greenish yellow, washed with a faint blush on one side. Flesh yellowish white, juicy, with a pleasant acid flavour. 47. KiLHAM Hill. Man. A native of Essex co., Mass., raised by Daniel Kilham. Fruit pretty large, roundish, ribbed, narrowing to the eye. Skin pale yellow, slightly splashed with red in the shade, deep red in the sun. Stalk rather long and slender, set in a wide deep hollo^. Calyx in a narrow basin. Flesh of sprightly, rather high flavour, but is apt to become dry and mealy. Bears well. September. 48. Kenrick's Autumn. Ken. A handsome apple of second quality. Fruit large, roundish, much flattened at the base. Stalk long, projecting beyond the fruit a good deal, set in a close cavity. Skin pale yellowish, green, striped and stained wiih bright red. Flesh white, a little stained with red, tender, juicy, and Df a sprightly acid flavour* September. 88 APPLES. 49. King of the Pippins. Thomp. Lind. Ron. Hampshire Yellow. An apple highly rated in England, whence it comes, but which scarcely proves first rate here. Fruit of medium size, of a conical or pearmain shape. Skin smooth, pale yellow, delicately streaked and washed with red next the sun. Stalk slenJer, an inch long. Calyx large, set in a deep even basin. Flesh white, very firm and of fair quality. The tree is an upright grower, and bears abundantly. October and November. 50. Kerky Pippin. Thomp. Lind. Ron. Edmonton's Aromatic Pippin, ac Thomp. An Irish dessert apple, from the county of Kerry, as its name implies. Fruit middle size, oval, a little flattened at the eye. Skin pale yellow, mingled with a deeper yellow, with a glossy surface, and stained and streaked with red. Stalk of medium length, sometimes short, set in a narrow cavity, with a projection of the fruit on one side, and occasionally, a line or ridge, run- ning from the eye to the stalk. Calyx set in a plaited basin. Flesh yellow, tender, crisp, with a sugary flavour. Ripens in September and October. X Fig. 33. Lyecom. » AUTUMN APPLES. 99 •51. Lyscom. Man. Ken. Osgood's Favourite. Another Massachusetts variety of merit. Fruit large, round , skin greenish yellow, with a few broken stripes or splashes of red. Stalk short, planted in a deep, round, even cavity. Calyx small, in a very narrow, plaited basin. Flesh fine grained, and exceedingly mild and agreeable in flavour. A large, fine fruit, which is worthy of general cultivation. In use from SeptembeJ to November. 52. Lyman's Pumpkin Sweet. Ken, A very large fair sweet apple which we received from Mr. S Lyman, of Manchester, Conn. It is, perhaps, inferiour to the Jersey Sweet or the Summer Sweet Paradise for the table, but it is a very valuable apple for baking, and deserves a place on this account in every orchard. The original tree of this sort, is growing in Mr. Lyman's orchard. ..%^rt/\^ Fig. 34. Lyman's Pumpkin Sweet. Fruit very large, roundish, more or less furrowed or ribbed, especially near the stalk. Skin smooth, pale green, with ob- scure whitish streaks near the stalk, and numerous white dots near the eye, sometimes becoming a little yellow next the sun. s* 90 APPLES. Stalk skort, deeply sunk in a narrow cavity. Calyx rathei small, set in an abruptly sunk, rather irregular basin. Flesh white, very sweet, rich and tender, but not very juicy. Sep- tember to December. There is another Pumpkin Sweeting known in this state, which is an oblong or permain-shaped fruit, striped with yellow and red, and ripens in August and September ; a second rate apple. 53. Longville's Kernel. Thomp. Lind. P. Mag. Sam's Crab. An apple introduced into our orchards from the garden of the London Horticultural Society, but which does not compare fa- vourably with many native sorts of this season. Fruit rather below medium size, oval, rather flattened. Stalk short, deeply inserted. Eye small, with a short erect calyx. Skin greenish yellow, streaked with pale brownish red, with a few streaks of bright red. Flesh firm, yellow, slightly perfumed, sub-acid. The tree is a great bearer. August and September. 57. Maiden's Blush. Coxe. Thomp. A remarkably beautiful apple, a native of New-Jersey, and first described by Coxe. It begins to ripen about the 20th of August, and continues until the last of October. It has all the beauty of colour of the pretty little Lady Apple, and is much cultivated and admired, both for the table and for cooking. It in also very highly esteemed for drying. Ffuit medium sized, flat, and quite smooth and fair. Skir. Fiff. 35. Maiden's Blush. AtTTUMN APPLES. 91 thin, clear lemon yellow, with a coloured cheek, sometimes Jeli cately tinted like a blush, and in others with a brilliant red. Stalk short, planted in a rather wide, deep hollow. Basin mode, rately depressed, calyx closed. Flesh white, tender, sprightly with a pleasant sub-acid flavour. The fruit is very light. This variety forms a handsome, rapid growing tree, with a fine spreading head, and bears large crops. 55. Nonsuch. Thomp. Lind. Nonsuch. Ron. Forsyth. An old English sort, chiefly valued for the beautiful transpa- rent jelly which it makes. Fruit of medium size, regular for.m, flat. Skin greenish yel- low, 'striped and spotted with dull brick red. Calyx set in a wide, regular, shallow basin. Stalk short and slender. Flesh white, soft, with a plentiful sub-acid juice. A great bearer. 56. Old English Codlin. Thomp. English Codlin. Coxe. Lind. Ray. A large and fair cooking apple, in use from July to November. Fruit generally above medium size, oblong or conical, and a little irregular. Skin clear lemon yellow, with a faint blush next the sun. Stalk stout and short. Flesh white, tender, and of a rather pleasant, sub-acid flavour. Much esteemed for cook- ing, ripens gradually upon the tree, and is free from liability to rot. In New-Jersey this fine old fruit is largely cultivated for market, as it produces handsome and abundant crops. The leaves are large, and the trees are very vigorous and fruitful. 57. Peach-Pond Sweet. This is a most excellent autumn variety, from a small village of this name, in Dutchess county, N. Y., which we received from Mr. J. R. Comstock, an extensive orchardist near Pough- keepsie. It appears well worthy of a more general dissemination. Fruit of medium size, rather flat, and a little one-sided or an- gular in its form. Skin striped light red. Stalk long and slender. Flesh tender or very mellow, moderately juicy, with a very rich,sweet,and agreeable flavour. September to November. 58. PoMME DE Neige. Thomp. Lind. Fameuse. Forsyth. Sanguineus. A very celebrated Canada fruit, which has its name from the 92 APPLES. snow-white colour of its flesh, or, as some say, from the village whence it was first taken to England. It is an excellent, pro- ductive, autumn apple, and is especially valuable in northern latitudes. Fruit of medium size, roundish, somewhat flattened. Skip with a ground of pale greenish yellow, mixed with faint streaks of pale red on the shady side, but marked with blotches and short stripes of darker red, and becoming a fine deep red in the sun. Stalk quite slender, half an inch long, planted in a narrow funnel shaped cavity. Calyx small and set in a shallow rather narrow basin. Flesh remarkably white, very tender, juicy and good, with a slight perfume. Ripe in October and November. A regular bearer, and a handsome dessert fruit. .59. Porter. § Man. Thomp. A first rate New-England fruit, raised by the Rev. S. Porter, of Sherburne, Mass., and deservedly a great favourite in the Boston market. The fruit is remarkably fair, and the tree ia very productive. Fig. 37. Porter. AUTUMN APPLES. US Fruit rather large, regular, oblong, narrowing to the eye. Skin clear, glossy, bright yellow, and when exposed, with a dull blush next the sun. Calyx set in a narrow and deep basin. Stalk rather slender, not three fourths of an inch long. Flesh fine grained, and abounding with juice of a sprightly agreeable flavour. Ripens in September, and deserves general cultivation. 60. Pine Apple Russet. Lindley. We )iave at last been able to procure this variety, and we insert Lindley's description, in order to draw attention to a sort which appears to be highly deserving of trial in this country. " Fruit above the middle size, roundish, ovate, with broad ob tuse angles on its sides, about two inches and three quarters in diameter, and two inches and a half deep. Eye small, with a very short, connivent calyx, placed in a shallow depression, sur- rounded by ten rather unequal plaits. Stalk an inch long, in- serted in an uneven cavity, one half of which protrudes beyond the base. Skin pale greenish yellow, almost covered with white specks on one part, and a thick scabrous, yellowish russet on the other, which extends round the stock. Flesh very pale yel- low, crisp, very short, and tender. Juice more abundant than in any apple I have ever met with, as it generally runs very copiously as soon as cut open, saccharine, with that just propor- tion of acid which characterizes our most valuable fruits, and of a spicy aromatic flavour, with a high perfume. A dessert apple from the end of September to the middle of October." 61. Pumpkin Russet. Sweet Russet. Kenrick. Pumpkin Sw( Flint Russet, Pumpkin Sweet, > /. This is another of the large sweet apples so popular in Now England, and is considered valuable by many. It is, however much inclined to rot. Fruit large, round ; flesh, pale yellowish green, slightly covered with russet. Stalk long, set in a wide shallow cavity. Eye narrow, slightly sunk. Flesh exceedingly rich and sweet- September to January. Trees large and spreading. 62. Rambo. § Coxe. Thomp. Romanite, "i Seek-no- further, ' > of New-Jersey. Bread and Cheese Apple, ) The Rambo is one of the niost popular autumn fruits to be APPLES. found in the Philadelphia markets. It is a highly valuable apple for the table or kitchen, and the tree thrives well on light sandy soils, being a native of the banks of the Delaware. Fig. 37. Rawibo. Fruit of medium size, flat. Skin smooth, yellowish white in the shade, streaked and marbled with pale yellow and red in the sun, and speckled with large rough dots. Stalk long, rather slender, curved to one side, and deeply planted in a smooth, fun- nel-like cavity. Calyx closed, set in a broad basin, which is slightly plaited around it. Flesh greenish white, very tender, with a rich, sprightly, sub-acid flavour. October to December. This apple resembles externally the American Domine, which, however, is a very late-keeping winter fruit. ^3. Rambour Franc. Duh. Thomp. Frank Rambour. Lindky. Rambour d'Ete, or Summer Rambour. Cca:e. Rambour d'Ete. Poiteau. This is a French fruit, common in many parts of this country, and according to Coxe, was introduced from the garden of St. Cloud. It is of pretty good quality, though most esteemed for cooking. Fruit a little above medium size, (sometimes quite large,) flat, generally evenly formed, but occasionally a little irregular. Skin pale, greenish yellow, slightly stained and streaked with red on th^ sunny side. Stalk short, rather fleshy and deeply inserted. Eye large, the nearly closed calyx set in a deep, slightly furrowed basin. Flesh rather soft, of a sprightly, sub- AUTUMN APPLES. d5 acid flavour, a little bitter before maturity. Ripens early in September. 64. Ross Nonpareil. § Thomp. Lind. Ron. This is an Irish fruit, and, to our taste, one of the highest flavoured and most delicious of all apples, for the dessert, approaching in flavour some kinds of pear. In England this is a winter fruit, but with us, owing to the greater warmth of our autumn, it is in perfec- tion the last of Fig. 38, Ross Nonparea. October, and will keep a month. Fruit rather below medium size, roundish, narrowing a little to the eye. Skin covered with a thin mellow russet, and faintly stained with red on the sunny side. Stalk an inch or more long, slender, and rather deeply inserted. Calyx set in a shallow basin. Flesh greenish white, tender, with a rich aromatic fla- vour, — what is called a Fennel flavour by the English. A pro- fuse bearer, and worthy of a place in every amateur's garden. 65. Red Ingestrie. Thomp. Lind. This, and the Yellow Ingestrie, are cross-bred seedlings, raised by Mr. Knight, from the English Golden Pippin. They are greatly admired as dessert apples in England. Fruit small, about two and a half inches in diameter, oblong or ovate, with a wide basin at the eye, and a short and slender stalk. Skin bright yellow, tinged and mottled with red on the sunny side, and speckled with obscure dots. Flesh very firm, juicy and high flavoured. Ripens in September and October. The Yellow Ingestrie differs from the above as follows: fruit of smaller size, of a clear, bright gold colour, without r6d. Eye small and shallow. Flesh tender and delicate, with a plentiful juice when freshly gathered from the tree. October. 96 APPLES. 66. Summer Sv/eet Paradise. §. A Pennsylvania fruit, sent to us by J. B. Garber, Esq., a jealous fruit-grower of Columbia, in that state. It is a large, fair, sweet apple, and is certainly one of the finest of its class, for the dessert. The tree is an abundant bearer, begins to bear while young, and is highly deserving general cultivation. It has no affinity to the Paradise Apple used for stocks. Fruit quite large, round and regular in its form, a little flattened at both ends. Skin rather thick, pale green, sometimes faintly tinged with yellow in the sun, and very distinctly marked with numerous, large, dark, gray dots. Stalk strong, and set in an even, moderately deep hollow. Flesh tender, crisp, very juicy, with a sweet, rich, aromatic flavour. Ripe in August and Sep- tember. 67. Scarlet Pearmain. Thomp. Lind. Bell's Scarlet Pearmain. Ronalds. Oxford Poach of some English gardens. A showy dessert apple, raised, according to Ronalds, by Mr, Bell, land stewart at Sion House, the seat of the Duke of Nor- thumberland, about the year 1800. Fruit medium sized, pearmain or conical shaped. Skin light crimson, or yellow, in the shade, rich crimson on the sunny side ; stalk nearly an inch long, deeply set. Calyx full and spreading, in a deeply sunk basin, surrounded by a few plaits. Flesh white, stained with a tinge of pink, crisp, juicy, and of good flavour. In eating from the last of August to the tenth of Octo- ber. A plentiful bearer. 68. Seek-no-fxtrther. Coxe. Autumn Seek-no-fiirther. Ken. This seems to be a favourite name in this country, and it is difficult to say to what variety it should be exclusively applied. The Seek-no- further of New-Jersey and Pennsylvania is the Rambo, (see Rambo;) that of some parts of New- York is the American Domine, (see the latter.) The Seek-no-further of Coxe is a large, roundish fruit, narrower at the eye. Skin smooth, pale yellowish green, or nearly white ; the flesh yellow, juicy, rich and tender. The trunk straight and tall, supporting a regular well-formed head. Ripe in October, and will keep a couple of months. The Westjield Seek-no-furlher is the Seek-no-further of Con- . necticut, and is an old and highly esteemed variety of that dis- trict. It has a Pearmain flavour^ and is much superior to the WINTER APPLES- 9'i (Jreen Seek-no-further just described. Fruit large, pretty regu larly round. Skin pale, or dull red over a pale clouded green ground — the red sprinkled with obscure russety yellow dots. Stalk very slender, three-fourths of an inch long, inserted in an even cavity. Calyx closed, or with a few reflexed segments, and set in an even basin of moderate depth. Flesh white, fine grained, tender, with a rich, pearmain flavour. A first rat«» fruit. October to February. 69. Stroat. Floy. Ken. Straat. Thomp. An apple in high esteem among the descendants of the Dutch settlers on the North River, the original tree of which is said to have grown in a street {stroat, Dutch) of Albany. It is well known at Kingston, N. Y. Fruit above the middle size, regularly formed, roundish, oblong, and tapering a little to the eye. Skin smooth, yellowish green. Stem short, pretty stout, and planted in a rather shallow cavity. Flesh yellow, very tender, with an excellent, rich, brisk flavour. In eating from September to December. 70. WoEMSLEY Pippin. § Thomp. Lind. P. Mag. Knight's Codlin. A well-flavoured autumnal fruit, from the English Gardens, ripening the last of August and beginning of September. Fruit middle-sized, roundish, tapering a little towards the eye, which is deeply sunk, and the basin slightly plaited. Skin pale green, or straw colour, darker next the sun, and sprinkled with dark specks. Stalk deeply planted, nearly an inch long. Flesh white, crisp, firm, with a rich high flavoured juice. This is considered, abroad, one of the richest flavoured apples, but it appears to us to have been over-praised, being rather too firm and too acid. Class III. Winter Apples. 71. Alfriston. Thomp. Lind. Ron. Oldaker's New. \ „^ ,„ »ra«-,„ Lord Gwydr's Newtown Pippin. \ '^- ^ ^'^^ A third rate apple, valued in England as excellent for cook- ing. Fruit large, roundish, a little ribbed, and rather broadest fit the base. Skin pale greenish-yellow, faint.y marked with 9 08 APPLKS. streaks or network of russet. Stalk short, planted in a deep cavity. Calyx with open, long segments set in a deep, rather uneven basin. Flesh yellowish white, crisp, tender, with a tolerable, somewhat acid flavour. The English trace some re- semblance between this and the Newtown pippin, but we per- ceive no similarity. October to January. 72. American Pippin. Coxe. Thomp. Grindstone. Valuable only for its late keeping and for cider, the American pippin has never been much cultivated out of New-Jersey. The Newtown pippin which is frequently called by this name abroad, is very different, and infinitely superiour to this. Fruit of medium size, and regular form, roundish, somewhat flattened. Skin dull red in patches and stripes, oh a dull green ground, marked by pretty large star-like, yellowish russet specks, which make the surface rather rough. Stalk short, somewhat fleshy and set in an irregular shallow cavity. Calyx small, set almost even with the surface of the fruit. Flesh white, firm, juicy, with a somewhat brisk, acid flavour. Keeps till June. Trees with crooked shoots. 73. Baldwin. § Ken. Thomp. Man. Woodpecker. Pecker. The Baldwin stands at the head of all New-England apples, and is unquestionably a first rate fruit in all respects. It is a native of Massachusetts, and is more largely cultivated for the Boston market than any other sort. It bears most abundantly with us, and we have had the satisfaction of raising larger, more beautiful, and highly flavoured specimens here, than we ever saw in its native region. The Baldwin, in flavour and general characteristics, evidently belongs to the same family as our Esopus Spitzenburgh, and deserves its extensive popularity. Fruit large, roundisli, and narrowing a little to the eye. Skin yellow in the shade, but nearly covered and striped with crim.son, red, and orange, in the sun ; dotted with a few large russet dots, and with radiating streaks of russet about the stalk. Calvx closed, set in a rather narrow, plaited basin. Stalk half to three fourths of an inch long, rather slender for so large a fruit, planted in an even, moderately deep cavity. Flesh yellowish white, crisp, with that agreeable mingling of the saccharine and acid Vhich constitutes a rich, high flavour. The tree is a vigo- rous, upright grower, and bears most abundantly. Ripe from November to March, but with us, is in perfection in January. WINTER APPLES. 99 Fig. 39. Baldwin. 74. Black Apple. Coxe. Black American. Thomp. 7 A native fruit, of a very dark red colour, and of a mild, rather agreeable flavour. Fruit rather below medium size, round or very slightly flat- tened. Skin dark red, almost black, with a mealy, whitish bloom on the surface. The stalk half to three fourths of an inch long, pretty deeply inserted. Calyx in a rather shallow basin. Flesh yellowish red, crisp, juicy, and of medium quality. The tree when fully grown has a rather drooping head. Bipe from November to February. 75. Borsdorffer. Thomp. Knoop. Borsdorff Lind. King George the Third. Ron. Queen's, Reinnette Batarde, Edler Winter Borsdorffer, Reinnette de Misnie, Ganet Pippin, King, Le Grand Bohemian Borsdorffer, _ of various gardens, ac. to Thomp, A small, celebrated German apple introduced into England by Queen Charlotte. It is much admired as a dessert fruit. 160 APPLES. Fruit about two inches in diameter, roundish-oval, narrowing at the eye. Skin pale yellow, with a full red cheek, sprinkled with a little russet. Calyx set in a small, even basin but little sunk. Stalk half an inch long, slender. Flesh yellowish-white, very firm and crisp, with a rich, brisk, perfumed flavour. The tree grows rather loosely, and the blossoms appear late. No- vember to February. 76. Belle-Fleur, Yellow. § Thomp. Bell-Flower. Core. Floy. Ken. Yellow Bellflovver, of most nurseries. The Yellow Belle-Fleur is a large, handsome, and excellent winter apple, every where highly esteemed in the United States. It is most abundantly seen in the markets of Philadelphia, as it thrives well in the sandy soils of New-Jersey. Coxe first de- scribed this fruit ; the original tree of which, grew in Burling- \ Vi/ / N Fig. 40. Yeihw Belle-Fleur. WINTER APPLES. 101 ton, New-Jersey. We follow Thompson, in calling it Belle. Fleur, from the beauty of the blossoms, with the class of French apples, to which it belongs. Fruit very large, oblong, a little irregular, tapering to the eye. Skin smooth, pale lemon yellow, often with a blush next the sun. Stalk long and slender, in a deep cavity. Calyx closed and set in a rather narrow, plaited basin. Seeds in a large hollow cap- sule or core. Flesh tender, juicy, crisp, with a sprightly, sub- acid flavour ; before fully ripe, it is considerably acid. Wood yellowish, and tree vigorous, with spreading, drooping branches. A regular and excellent bearer, and worthy of a place in every orchard. November to March, 77. Belle-Fleur, White. § White Bellflower. \ of Indiana, and the White Pippin. Green Bellflower. J North, and West. Crane's Pippin. Detroit. ) of Cincin- Ohio Favourite. White Detroit. J neUi. Hollow Cored Pippin, {of tome.- The White Belle-Fleur is one of the most widely dissemina- ted and popular apples in the Western states. It is a native, and was originally carried to the west by Mr. Branson, a nur- seryman, who emigrated from New- York first to Huron co., Ohio, and afterwards to Wayne co., Indiana— disseminating it largely. It grows pretty strongly, bears ve- ry abun- dantly, and its brittle bearing shootsare inclined to break. Head spread, ing, but notdroop- ing. This is a very fair and hands'me fruit, less Fig. 41. White Bdle-Fleur. acid than the Yellow Belle-Fleur. The Cumberland Spice, of Coxe, well 102 APPLES. known here, and given in previous editions as a synonym, is, we find on fartlier acquaintance with the Avhite Belle-Fleur, an en- tirely distinct variety. Fruit medium to large. Skin smooth, pale yellowish-white, marked with small brown dots, and rarely with a faint blush. Stalk long, slender, planted in a deep cavity. Calyx small, set m a small, nan-ow basin. Flesh white, tender and juicy, with a delicate, sprightly flavour. Core large and hollow. October to March. 78. Belle-Fleur, Red. Belle-Fleur. Poiteau. Belle-Fleur Rouge ! TAonq>. A third rate, well known, French variety, scarcely worth cultivation. Fruit large, regular, oblong-conical. Skin pale greenish- yellow, but nearly covered with red, striped with dark red, and dotted with yellow. Stalk pretty long, planted in a deep, nar- row cavity. Calyx closed, sunk in a deep, narrow basin. Flesh white, tender, of tolerable, and mild flavour, apt to be- come mealy. November to January. 79. Belle-Fleur, Brabant. Thomp. Ron. The Brabant Belle-Fleur is a new variety from Holland. The fruit is large and heavy, and bids fair to prove a very ex- cellent winter apple. The habit of the tree is spreading, and it requires to be grafted high to make a good head. Fruit large, roundish-oblong, slightly ribbed. Skin pale yellow, slightly striped with red. Calyx large, set in a pretty wide, irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid flavour. December to April. 82. Cornish Gilliflower. Thomp. Lind. Ron. Cornish July-flower. Pomme Regelans. This is considered one of the highest flavoured apples in Eno-. land, whence it comes ; it is rather a shy bearer there, but we think it promises better here, in this respect. Fruit medium size, ovate, narrowing much to the eye where it is ribbed. Skin dull green, or dark yellowish green, with a sunny side of brownish red, intermixed with a few streaks of richer red. Calyx large, set in a very narrow, furrowed or knobby basin. Stalk three fourths of an inch long. Flesh yel lowish, firm, with a rich, high flavour, and a slight perfume, re. sembling that of the Gilliflower. November to April. WINTER APPLES. I OS 83. Catshead. Coxe. Lind. Round Catshead. Thomp. 7 Latiiead Greening. A very large apple, cultivated for drying in some parts of the country, but of little ot'.icr value except as a cooidng apple. Fruit of the largest size round. Stalk half an inch long, and very deeply sunk. Calyx set in a deep, open basin. Skin quite smooth, pale green. Flesh tender, with a sub-acid juice. Oc tober and November. 84. Calville, White Winter. Lind. Calville Blanclie d'Hiver. Thomp. O. Duh. Noisette. White Calville. Coxe. The White Winter Calville is a celebrated old French sauce and cooking apple ; but like most others of its class, is not worthy of cultivation here. Fruit large, rather flat, with the broad uneven ribs on its sides which characterize Calville apples. Skin smooth, pale greenish yellow, becoming when fully ripe, yellow, with a faint blush on one side. Calyx small, deeply set in an angular irregular basin. Stalk three fourths of an inch long, slender, deeply planted. Flesh white, large grained, tender and light, with a pleasant, third rate flavour ; juice scarcely acid. A strong growing tree, and a good bearer. November to February. 85. Calville, Red Winter. Lind. Calville Rouge d'Hiver. Thomp. NoiaeUe. Calville Rouge. O. Duh. Red Calville. Coxe. The Red Winter Calville is another old French variety of the same general character as the foregoing — good for culinaiy use, but of very indifferent flavour. Fruit pretty large, roundish-oblong, a little flattened at the stem, and narrowing to the eye. Stalk stout, of medium length, deeply planted. Calyx in a large deep basin. Skin on the shaded side pale red, on the sunny side dark red, covered with bloom. Flesh tender, and flavour a mild sub-acid. No- vember to March. 86. Cos, OR Caas. Ken. Buel, A native of Kingston, N. Y., where it is productive, and very highly esteemed. Fruit large, one sided or angular, roundish, broad and flatteiv 104 APPLES. ed at the stalk, narrowing a good deal to the eye. Skin smooth, pale greenish yellow in the shade, but red in the sun, with splashes and specks of bright red, and a few yellow dots. Stalk very short, and rather strong, downy, deeply inserted in a wide one sided cavity. Calyx small, in a narrow, shallow basin. Flesh white, tender, with a mild, agreeable flavour. December to March. 87. Chandler. § We received this fine variety, which is a great favourite m Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that state. He informs us that it originated in the town of Pomfret, Conn., (celebrated as the place of Gen. Putnam's adventure with the wolf.) Fruit large, roundish, slightly flattened, and one-sided or an- gular in its form ; obscurely ribbed on its sides. Skin thickly streaked and overspread with dull red, (with a few streaks of brighter red) on a greenish yellow ground ; the red sprinkled with light gray dots. Stalk short, deeply sunk in a wide cavity. Calyx small and closed, set in a plaited, wide basin. Core and seeds small. Flesh greenish white, tender, juicy, with a mode-' rately rich, sub-acid flavour. The tree is one of moderate vig- our, and is a great bearer. November to February. WINTER ilPPLES. 101 88. CouRT-PENDu Plat. § Thomp. Court-pendu. Lind. P. Mag. Noisette. Court-pendu plat rougeatre. Ron. Capendu. O. Duh. Gamon's Apple, ' Court-pendu Extra, Rond Gros, Rose, Musque, Rouge Musque, Coriandra Rose, Pomme de Berlin, Woilaton Pippin, Russian, Princisse Noble Zoete, ofvanous European collections, according to Thompson. This handsome French apple is very popular abroad, as may readily be seen by the great variety of names under which it is known in various nurseries in England, and on the continent. It thrives equally well here, and proves a beautiful acquisition to the dessert. Fruit of medium size, regularly formed and quite flat. Skin rich, deep crimson on the sunny side, with a little pale greenish yellow in the shade. Stalk short, inserted in a very deep cavi- ty. Calyx large, set in a wide shallow basin. Flesh yellow- crisp, with a rich, brisk, acid flavour. The tree bears young and plentifully. November to February, This sort in England is frequently grafted on the French Pa- radise stock, when it forms a neat little bush, not much larger than a Gooseberry, and bears an abundance of handsome and good fruit. 89. Court of Wick. § Thomp. Ron. Court of Wick Pippin. Lind. P. Mag. Court de Wick. Hooker. Rival Golden Pippin, Fry's Pippin, Golden Drop, Wood's Huntingdon, Transparent Pippin, Phillip's Reinette, Knightwick Pippin, Week's Pippin, Yellow, •■of various English nurseries. A high flavoured English dessert apple, of the Golden pippin class, which succeeds well with us. Fruit below the middle size, regularly formed, about two and a half inches in diameter, roundish-ovate, somewhat flattened. Skin greenish yellow in the shade, but becoming a warm orange, with a little red, and dotted with small russet brown specks in the sun. Calyx with wide spread segments, and set in a wide 100 APPLES. even shallow basin. Stalk short, rather slender. Flesh yellow, crisp, and juicy, with a high, poignant flavour. October to February. The Court of Wyck is an exceedingly hardy tree, and is therefore, well adapted for Carada or Maine. 90. Cranberry Pippin. This strikingly beautiful apple we found growing on a farm near Hudson, N. Y. It is only second rate in point of flavour- about equal to the Hawthornden — but it is an excellent cooking apple, and its beautiful appearance and great productiveness, will, v.e think, render it a popular variety. It is not unlike in appearance a very handsome specimen of the Maiden's Blush, and it comes into use just as that sort goes out. Fruit above medium size, very regularly formed, a little flat- tened. Skin very smooth, of a fine clear yellow in the shade, with a bright scarlet cheek. Stalk nearly three fourths of an inch long, slender, planted in a very even and moderately deep cavity. Calyx rather small, set in a deep, regular basin. Flesh white, moderately juicy, with a mild, sub-acid flavour. No- vember to February. 91. Detroit. Red Detroit. Black Detroit. Black Apple. Large Black. [of some. CriiBson Pippin. |. This fruit, commonly known in Western New-York and Michigan as the Detroit, is supposed to have been brought to the neighbourhood of Detroit by early French settlers, and thence disseminated. There is little doubt that, like many other varieties grown at the west, and supposed to be indigenous there, this will yet prove to be some old variety. It is a very good fruit, of striking appearance. There is another apple incorrectly called Detroit, or White Detroit, at Cincinnati, which is synonymous with the White Belle-Fleur. [See the latter.] Fruit of medium or rather large size, roundish, somewhat flattened, and pretty regular. Stalk three-fourths of an inch long, planted in a deep cavity. Skin pretty thick, smooth and glossy, bright crimson at first, but becoming dark blackish pur- ple at maturity, somewhat dotted and marbled with specks of fawn colour on the sunny side. Calyx closed, set in a rather deep, plaited basin. Flesh white, (sometimes stained with red to the core in exposed specimens,) crisp, juicy; of agreeable sprightly, sub-acid flavour. October to February. WINTER APPLES. 107 92. Bedfordshire Foundling. Thomp. Lind. A large green English apple, excellent for kitchen use. Fruit ^arge, roundish, obscurely ribbed. Skin deep green, paler at maturity. Stalk short, deeply planted. Calyx open, rather deeply set. Flesh yellowish, tender, juicy, with a pleasant acid flavour. October to February. 92. Dutch Mignonne. § Thomp. Lind. P. Mag. Reinette Doree, (of the Germans.) Paternoster Apfel. Pomme de Laak. Settin Pippin. Grosser Casselar Reinette. Copmanthorpe Crab. This magnificent and delicious apple from Holland, proves one of the greatest acquisitions that we have received from abroad. We believe, indeed, that the Dutch Mignonne is larger and finer here than at home. At any rate we know none supe- rior to it in superb appearance and rich flavour as an early win- ter fruit. The tree makes very strong upright shoots, and bears fine crops. ( Ha wthornden, incorrectly, of some gardens here.) Fruit large, often very large, roundish, very regularly formed. Skin dull orange, half covered or more with rich, dull red, dot- ted and mottled with large yellow russet specks. Calyx open, set in a deep, round, regular basin. Stalk nearly an inch long, slender, bent, and planted in a narrow, deep cavity. Flesh at first firm, but becon^ing tender, with a rich, very aromatic fla- voiir. November to February. 93. Doctor. Coxe. Thomp. Red Doctor. Do Witt. K Pennsylvania apple, named in honour of a physician of Gevmantown, who first brought it into notice. It is not so much estppoied here at the north, as the tree is rather an indifferent p rower aVid bearer. Fi'uit medium sized, regularly formed and flat. Skin smooth, ■yellow, striped and washed with two or three shades of red, with a few darker spots. Calyx set in a deep basin. Stalk very short, deeply inserted. Flesh tender, juicy, and breaking in its texture, with an excellent, slightly aromatic flavour. October to January. 94. Doming. This apple, extensively planted in the orchards on the Hudson, 90 much resembles the Rambo externally, that the two are often oonfounded together, and the outline of the latter fruit (see 108 APPLES. Rambo,) may be taken as nearly a fac-simile of this. The Domine is, however, of a livelier colour, and the flavour and season of the two fruits are very distinct, — the Rambo being rather a high flavoured early winter or autumn apple, w-hile the Domine is a sprightly, juicy, long keeping winter fruit. Fruit of medium size, flat. Skin lively greenish-yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large russet specks. Stalk long and slender, planted in a wide cavity and inclining to one side. Calyx small, in a broad basin moderately sunk. Flesh white, exceedingly tender and juicy, with a sprightly pleasant, though not high flavour. Young wood of a smooth, lively, light brown, and the trees are the most rapid growers and prodigious bearers that we know — • the branches being literally weighed down by the rope-like clusters of fruit. The Domine does not appear to be described by any foreign author. Coxe says that he received it from England, but the apple he describes and figures does not appear to be ours, and we have never met with it in any collection here. It is highly probable that this is a native fruit. It is excellent from De- cember till April. 95. Danver's Winter Sweet. Man. Ken. Epse's Sweet. In Massachusetts, from a town in which this variety takes its name, it has been for a long time one of the best market apples^ — but we think it inferiour to the Ladies' Sweeting. It is an abundant bearer, and a very rapid tree in its growth. Fruit of medium size, roundish-oblong. Skin smooth, dull yellow, with an orange blush. Stalk slender, inclining to one side. Calyx set in a smooth, narrow basin. Flesh yellow, firm, sweet, and rich. It bakes well, and is fit for use the whole winter, and often till April. 96. De Saint Julien. Thomp. Seigneur d'Orsay. Saint Julian. P. Mag. This French apple of considerable reputation has not yet borne with us, and we therefore copy Mr. Thompson's descrip. tion in the Pomological Magazine, vol. iii. p. 165. " Fruit large, roundish, slightly and obtusely angular on the sides. Eye in a moderate sized cavity, surrounded with slight plaits. Stalk slender, about an inch in length, inserted very shallow. Skin a little rough, with scars of gray russet, beneath which it is remarkably, though somewhat obscurely, striped WINTER A''FLES. 109 with yellow and grayish green. Flesh firm, yellowish-white, rich, sweet and excellent. Shoots strong, dark chestnut, mode- rately downy, with numerous distinct whitish spots. A good bearer, in perfection in December, January, and February." 97. Easter Pippin. Thomp. Lind. Young's Long Keeping. Clareraont Pippin Ironstone Pippin. French Crab. Forsyth, (not of Coxe.) Remarkable for keeping sound and firm two years. It is an English variety, rare with us. Fruit of medium size, skin deep green, with a pale brown blush. Stalk short, slender, deeply inserted. Calyx small, in a plaited basin. Flesh very firm, and though not juicy, of a good, sub- acid flavour. 98. Falla WATER. Thomp. This is a native of Pennsylvania, and was first brought into notice by Mr. Garber, of Columbia, Pa. It is a very good and productive apple, with a rich flavour. Fruit rather large, regu- larly formed, ovate or slightly conical. Skin smooth, green, with a brown blush, dotted with large, gray spots. Stalk slen- der, set in a narrow, round cavity. Calyx small, closed, and placed in a smooth, narrow basin. Flesh greenish, juicy, with a rich, agreeable, sub-acid flavour. November to February. 99. Fennouillet Jaune. Thomp. Poit. Coxe. Embroidered Pipnin. Lind. Drap d'Or. O. i)uh. No. 12. Knoop. Pomme de Caractere. A beautiful, little, French dessert fruit, of that class of highly aromatic apples, which are called Fenouillets — (fennel flavour,) in France. Fruit small, about two and a half inches in diameter, regu- larly formed, a little broadest at the base. Skin fine bright yel- low, marked with a gray russet network, slightly resembling letters or characters. Stalk short, deeply inserted. Calyx quite small, set in a rather small basin. Flesh white, quite firm, with a high, and peculiarly aromatic flavour. The tree rather low October to March. 100. Fenottillet Rouge. Thomp. Poit. Lind. O. Duh. Bardin. Court-pendu Gris. Fruit under medium size, between two and three inches in 10 110 APPLES. diameter, regularly fijrmed, roundish, a little flattened. Skin grayish in the ground, but nearly overspread with dark brown- ish-red and rather rough. Stalk quite short, and sunk in a small cavity. Eye rather narrow and shallow. Flesh firm, wather- inc^ a little when fully ripe, with a sugary and somewhat musk- liKe, perfumed flavour. October to January. 101. Fenouillet Gris. Thomp. Poit. Nois. Pomme d'Anis. A neat little Anise flavoured apple, but the tree is of too weakly and feeble a growth to be worth cultivation. Its leaves are very small and narrow, and the branches slender. The fruit is small, roundish, slightly flattened. Skin fawn-coloured russet on a yellowish ground, and rather rough. Eye quite small, in a small basin. Stalk three fourths of an inch long. Flesh firm, w'ith a saccharine, perfumed flavour. December to February. 102. Gloria Mundi. Thomp. Monstrous Pippin. Coxe. Hoy. Ken. Baltimore. Glazenwood Gloria Mundi. New- York Gloria Mutidi. American Mammoth. Ox Apple. This magnificently large apple is a native fruit, and we have frequently seen it Aveighing nearly a pound and a half, and measurinof 14 inches in circumference. It is an excellent cook- ing apple, and, when in perfection, of a fair quality for eating ; but, owing to its great weight, it blows from the tree, and is rather unproductive. Fruit very large, roundish, rather angular, and slightly flat- tened at the ends. Skin smooth, greenish-white before fully ripe, when it is pale lemon yellow, becoming a little darker on one side, with very rarely a faint blush, and sprinkled with dull whitish spots imbedded under the surface. Stalk strong, deeplji inserted in a large cavity. Calyx large, set in a very deep, wide basin, a little irregular, or obscurely furrowed. Core small. Flesh white, tender, with a pleasant, acid flavour. Oc- tober to January. After a careful comparison of the fruit and wood, we do not hesitate to pronounce this synonymous with the Baltimore apple. (The Alfriston is sometimes erroneously called Baltimore.) It is not a little curious that the origin of this apple, is claimed for Red Hook (on the Hudson,) for Long Island, and Baltimore. WINTER APPLES. Ill Fig. 43. Gloria Mu/tdt. 103. Golden Ball. Ken. This is a favourite apple in the state of Maine, and a vigorous, hardy variety. Fruit large, roundish, narrowing a little to the eye, about three inches deep — and a good deal ribbed at the sides and towards the crown. Skin smooth, golden yellow, with a few dots. Stalk set in a broad, shallow cavity. Eye rather narrow. Flesh crisp, tender, with a rich, aromatic flavour. Dec. to March. A native of Connecticut. Moderate bearer. 104. Golden Harvey. Thomp. Lind. Ron. Brandy Apple. Forsyth. An excellent, high flavoured little dessert apple from Eng 112 APPLES. land, which bears well, ami retains its character with us. It is rather adapted for the fruit garden than the orchard- — as the tree is of slender growth, and it would not be a popular market fruit here. Fruit small, irregularly round, and about two inches in di- ameter. Skin rather rough, dull russet over a yellow ground, with a russety red cheek. Calyx small, open, with stiff seg. ments, and set in a very shallow basin. Stalk half an inch long, and rather slender. Flesh yellow, of remarkably fine texture, with a spicy, rich, sub-acid flavour. The fruit should be kept in a cellar, or it is apt to shrivel. December to April. 105. Golden Pippin. Ray. Thomp. Lind. English Golden Pippin, Old Golden Pippin, ac. to Thomp, Balgone Pippin, Milton Golden Pippin, Russet Golden Pippin, Herefordshire Golden Pippin, London Golden Pippin, Warter's Golden Pippin, Bayfordbury Golden Pippin, Pepin d'Or. Knoop, , Pomme d'Or. Noisette o. Drik. Koening's Pippelin. Reinette d'Angleterre. The Golden Pippin of the English, is the queen of all dessert apples, in the estimation of the English connoisseurs, as it unites the qualities of small size, fine form, and colour, with high flavour and durability. It is a very old variety, being mentioned by Evelyn, in 1660, but it thrives well in many parts of England still. The Golden Pippin has never become popular in this country, either because the taste here, does not run in favour of small apples, with the high, sub-acid flavour of the Golden Pippin, and other favourite English sorts, or because our Newtown pippins, Swaars, and Spitzenburghs, etc., are still higher flavoured, and of a size more admired in [this country. The Golden Pippin is not a very strong grower, and is rather suited to the garden than the or- chard, with us. Fruit small, round, and regularly formed. SkiN gold colour, dotted with gray, russety dots, with alsa "riT^. GoUk^Tpi^ obscure white specks in> WINTER APPLES. 11. '» bedded under the skin. Stalk nearly an inch long, slender. Calyx small, and set in a regular, shallow basin. Flesh yel- lowish, crisp, rather acid, but with a rich, brisk, high flavour. A great bearer, but requires a strong, deep, sandy loam. No- vember to March. There are many varieties of the English Golden Pippin, dif. fering but little in general appearance and size, and very little in flavour, from the old sort, but of rather more thrifty growth ; the best of these are Hughes', and Kirke's new Cluster, Golden Pippins. There are half a dozen sorts of apples which are improperly called American Golden Pippin, but we have never yet been able to find a distinct and new variety of this name. What are so termed are, usually, the Fall, or the Yellow Newtown Pippin. 106. Hoary Morning. Thomp. Lind. Ron. Dainty Apple. Downy. Sam Rawlings. A large and handsome English fruit, of good flavour, and es- teemed for culinary purposes. Fruit large, roundish, a little flattened. Skin broadly and irregularly striped with red, on a yellowish ground, and covered with a downy bloom, which gives it a somewhat hoary appear- ance. Calyx quite small, in a narrow, and shallow, plaited basin. Stalk of medium length, inserted in a wide depression. Flesh firm, sometimes a little pinkish next the skin, with a brisk, sub- acid flavour. October to December. 107. Hubbardston Nonsuch. § Man. Ken. A fine, large, early winter fruit, which originated in the town of Hubbardston, Mass., and is of first rate quality. The tree is a vigorous grower, forming a handsome branching head, and bears very large crops. It is worthy of extensive orchard culture. Fruit large, roundish-oblong, much narrower near the eye. Skin smooth, striped with splashes, and irregular broken stripes of pale and bright red, which nearly cover a yellowish ground. The calyx open, and the stalk short, in a russetted hollow. Flesh yellow, juicy, and tender, Avith an agreeable mingling of sweetness and acidity in its flavour. October to January. 108. Jonathan. § Buel. Ken. Philip Rick. King Philip. The Jonathan is a very beautiful dessert apple, and its 10* 114 APFLES. great .beauty, good flavour, and productiveness in all soils, unite to recommend it to orchard planters. The original tree of this new sort is growing on the i'arm of Mr. Philip Rick, of Kingston, New- York, a neighbourhood unsurpassed in the world for its great natural congeniality to the apple. It was first de- scribed by tlie late Judge Buel, and named by him, in compli- ment to Jonathan Hasbrouck, Esq., of the same place, who made known the fruit to him. The colour of the young wood is a lively light brown, and the buds at the ends of the shoots are large. Growth rather slender, slightly pendulous. Fruit of medium size, regularly formed, roundish-ovate, or tapering to the eye. Skin thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deepening into brilliant or dark red in the sun. Stalk three fourths of an inch long, rather slender, inserted in a deep, regular cavity. Calyx set in a deep, rather broad basin. Flesh white, rarely a little pinkish, very tender and juicy, with a mild sprightly fla- vour. This fruit, evidently, belongs to the Spitzenburgh class. November to Mai-ch. 109. Kirke's Lord Nelson. Thomp. Lind. Ron. A large and beautiful English, early winter sort ; of good quality. Fruit, about three and a half inches in diameter, roundish, and regularly formed. Skin straw colour, nearly covered with red, and washed and stained with very bright red in the sun. Calyx open, set in a pretty large and regular basin, with a few small plaits at the bottom. Stalk rather slender and short. Flesh yellowish, juicy, firm, with an agreeable, though not very high flavour. 110. Kentish Fill-Basket. Thomp. Lind. Ron. Potter's Large Seedling Ron. Lady de Grey's. An immense English fruit, properly named, and much ad- mired by those who like great size, and beauty of appearance. The flavour is tolerable, and it is an excellent cooking apple. The tree grows strongly, and bears well. Fruit very large — frequently four and a half inches in di- ameter, roundish, slightly ribbed or irregular. Skin smooth, yellowish green, in the shade, but pale yellow in the sun, with a brownish red blush on the sunny side ; slightly streaked or spot- ted with darker red. Calyx large, set in a pretty large, slightly irregular basin. Flesh tender, juicy, with a sub-acid, sprightly flavour. October to January. WINTEE APPLES. - 118 111. Lady Apple. § Coxe Api. O. Duh. Api Petit. Thomp. Ron. Poinme Rose. Pomme d'Api Rouge. Poit. Petit Api Rouge, ) ... Gros Api Rouge, S An exquisite little dessert fruit, the pretty size and beautiful colour of which, render it an universal favourite; as it is a great bearer it is also a profitable sort for the orchardist, bringing the highest price of any fancy apple in market. It is an old French variety, and is nearly always known abroad by the name of yip; but the name of Lady Apple has become too uni- versal here, to change it now. No amateur's collection should be without it. Fruit quite small, but regu- larly formed and flat. Skin smooth and glossy, with a bril- liant deep red cheek, contrast- / ing with a lively lemon yellow j ground. Stalk of medium I length, and deeply inserted. \ Calyx sm^ill, sunk in a basin \ with small plaits. Flesh white, ^. crisp, tender and juicy, with a pleasant flavour. The tree has Fig. 45. Lady Appk. straight, almost black shoots, with small leaves ; forms a very upright, small head, and bears its fruit in bunches. The latter is very hard)', and may be left on the tree till severe frosts. The Lady Apple is in use from December to May. The Api Noir, or Black Lady Apple, differs from the foregoing sort only in the colour, which is nearly black. In shape, size, season, and flavour, it is nearly the same. It is, from its un- usually dark hue, a singular, and interesting fruit. The true Api Etoile', or Star Lady Apple, figured and de- scribed by Poiteau, in the Pomologie Francaise, is another very distinct variety; the fruit, which is of the same general charac- ter, but having five prominent angles, which give it the form of a star. This variety is rather scarce, the common Lady Apple being frequently sent out for it, by French nurserymen. It keeps until quite late in the spring, when its flavour becomes excellent, though in winter it is rather dry. The growth of the tree resembles that of the other Apis. 112. Lemon Pippin. Thomp. Forsyth. Kirke's Lemon Pippin. This is an old variety, which has been for a long lime in high 116 APPLES. estimation. It is, properly, an autumn sort, though it will keep till January. Fruit of medium size, and of a regular oval shape. Calyx short and slender, set in a small, evenly foimed basin. The stalk is short, fleshy, and curled round, and it grows from a small fleshy protuberance, giving the apple the form of a lemon. Skin pale green, becoming nearly lemon yellow when ripe. Flesh firm, with a brisk, and pleasant, sub-acid flavour. The tree grows erect, and produces good crops. October to January. 113. Minister. Man. Ken. A very excellent New-England variety, introduced to notice by the late R. Manning. It originated on the farm of Mr. Saunders, Rowley, Mass. ; but was first exhibited to Mr. M. by a minister — the Rev. Dr. Spring, of Newburyport, whence its name. Mr. Manning recommended it very strongly for or- chard culture. Fruit large, oblong, tapering to the eye, around which, are a few furrows — and resembling the Yellow Belle-Fleur in outline. Skin striped and splashed near the stalk, with bright red on a greenish yellow ground. Stalk an inch long, slender, curved to one side, and pretty deeply inserted. Calyx small, closed, in a very narrow, plaited or furrowed basin. Flesh yellowish white, very tender, with a somewhat acid, but very agreeable flavour. October to January. 114. Male Carle. Thomp. Lind. Mela di Carlo. Mela Carla. ^ Porame de Charles. Pomme Finale. Charles Apple. The Male Carle is the most celebrated of all apples in Italy and the south of Europe, whence it comes. It is raised in great quantities about Genoa, and its great beauty, and delicacy of flavour, render it quite an article of commerce in the Italian and Spanish seaports. Here or in New-England, it does not always attain perfection, but south of New- York it becomes beautiful and fine, as it needs a warm and dry soil. Fruit of medium size, very regularly shaped, and a little nar- rower towards the eye. Skin smooth, with a delicate, waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colours often joining in strong contrast. Stalk an inch long, slender, planted in a nar- row, regular cavity. Calyx set in an even, rather narrow and deep basin. Flesh white, not very juicy, but tender, and with a delicate, slightly rose-perfumed flavour. September to Januar}\ WINTER APPLES, lit 115. Maclean's Favourite. Thomp. This is a new variety, lately received from England, which has not yet borne fruit. Mr. Thompson describes it as follows : " Middle size, roundish, yellow, crisp, rich, with the flavour of the Newtown pippin. November to February. Tree mode rately vigorous, a good bearer, of the highest excellence." 116. Mouse Apple. § Moose Apple. This is an excellent, native fruit, which originated in Ulster county, on the west bank of the Hudson. It is there, one of the n)ost popular winter fruits, being considered, by some, superiour to the Rhode Island Greening, and it deserves extensive trial elsewhere. Fruit in weight, light ; in size, large, roundish-oblong, or slightly conical. Skin, when first gathered, dull green, but when ripe, it becomes pale greenish yellow, with a brownish blush on one side, and a few scattered, russety gray dots. Stalk three fourths of an inch long, rather slender, not deeply inserted. Calyx closed, and set in a narrow basin, slightly plaited at the bottom. Flesh very white and fine grained, and moderately juicy, with a sprightly, delicate, and faintly perfumed flavour 117. Margil. Thomp. Lind. Ron. Neverfail. Munche's Pippin. A well flavoured, old English dessert apple, but rather a slow grower. It is of too small size to be popular here, without greater beauty of appearance. Fruit small, a little angular, ovate, about an inch and a half in diameter. Skin orange in the sun, dull yellow in the shade, streaked and mottled with red. Calyx set in a small irregular basin. Stalk short. Flesh yel- low, firm, with a high flavoured, aromatic juice. Norember to January. 118. Menagere. Thomp. Man. We received this fruit from Mr. Manning, who, we believe, had it from Germany. It is an immense, flat, turnip-shaped apple, but, so far as we have yet tested it, with but little flavour, and only fit for cooking. Fruit very large, regularly formed, but very much flattened. Stalk short. Skin pale yellow, with Bometimes a little red in the sun. Flesh tolerably juicy. Sep- vember to January. il8 APPLES. 119. MuKPHY. Man. Ken. This is an agreeable, Pearmain flavoured apple, strongly re. Kembling, indeed, the Blue Peai'main. It is a seedling, raised by Mr. D. Murphy, of Salem, Mass. Fruit pretty large, roundish, oblong. Skin pale red, streaked with darker red, and marked with blotches of the same colour. Calyx set in a narrow basin. Flesh white, tender, with an agreeable, rather rich flavour. November to February. 120. Michael Henry Pippin. Coxe. Thomp. A New -Jersey fruit, a native of Monmouth county, first described by Coxe, and highly esteemed in many parts of the Middle States. Fruit of medium size, roundish, oblong or ovate, narrowing to the eye, smooth, and when first picked, of a dull green, resembling slightly the Newtown Pippin. Skin when ripe, of a lively yellowish green. Stalk short and rather thick. Calyx set in a narrow basin. Flesh yellow, very tender, ]uicy, and high flavoured. The tree forms a very upright head, with pretty strong shoots. November to March. 121. Newtown Pippin. § Coxe. Thomp. Green Newtown Pippin. Green Winter Pippin. American Newtown Pippin. PetersbQrgh Pippin. The Newtown Pippin stands at the head of all apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high flavoured dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavour to the last. It is very largely raised in New- York and New-Jersey for expor- tation, and commands the highest price in Covent Garden Market, London. This variety is a native of Newtown, Long Island, and it requires a pretty strong, deep, warm soil, to attain its full perfection, and in the orchard it should be well manured every two or three years. For this reason, while it is planted by acres in orchards in New-York and the Middle States, it is rarely raised in large quantities or with much suc- cess in New-England. On the Hudson, thousands of barrels of the fairest and richest Newtown pippins are constantly pro- duced. The tree is of rather slender and slow growth, and even while young, is always remarkable for its rough bark. Fruit of medium size, roundish, a little irregular in its out- line, caused by two or three obscure ribs on the sides — and WINTER APPLES. IID broadest at the base, next the stalk ; about three inches in di- ameter, and two and a half deep. Skin dull green, becoming olive green when ripe, with a faint, dull brownish blusli on one side, dotted with small gray specks, and with delicate russet rays around the stalk. Calyx quite small and closed, set in a narrow and shallow basin. Stalk half an inch long, rather slender, deeply sunk in a wide, funnel-shaped cavity. Flesli greenish-white, very juicy, crisp, with a fine aroma, and an exceedingly high and delicious flavour. When the fruit is not grown on healthy trees, it is liable to be spotted with black spots. This is one of the finest keeping apples, and is in eating from December to May — but is in the finest perfection in March. 122. Newtown Pippin, Yellow. § Coxe. Thomp. The Yellow Newtown Pippin strongly resembles the forego ing, and it is difficult to say which is the superiour fruit. The Yellow is handsomer, and has a higher perfume than the Green, and its flesh is rather firmer, and equally high flavoured ; while the Green is more juicy, crisp, and tender. The Yellow New. town Pippin is rather flatter, measuring only about two inches Fig. 46. YeUow Newtown Pipjtin. deep, and it is always quite angular — projecting more on one side of the stalk than the other. When fully ripe, it is yellow, with a rather lively red cheek, and a smooth skin, kw or none of the spots on the Green variety, but with the same russet marks at the stalk. It is also more highly fragrant before, and after, it is cut than the Green. The flesh is firm, crisp, juicy, and with R Tery rich and high flavour. Both the Newtown pippins grow 120 APPLES. alike, and they are both excellent bearers. This variety is rather hardier and succeeds best in the eastern states. We have kept the fruit until the 4th of July. 123. Northern Spy. This beautiful new American fruit is one of the most deli- cious, fragrant, and sprightly of all late dessert apples. It ripens in January, keeps till June, and always commands the highest market price. The tree is of rapid, upright growth, and bear? moderate crops. It originated on the farm of Oliver Chapin, ol Bloomfield, near Rochester, N. Y. Fruit large, conical-flattened. Skin thin, smooth, in the shade greenish or pale yellow, in the sun covered with light and dark stripes of purplish-red, marked with a few pale dots, and a thin, white bloom. Stalk three-fourths of an inch long, rather slender, planted in a very wide, deep cavity, marked with russet. Calyx small, closed ; basin narrow, abrupt, furrowed. Flesh white, fine-grained, tender, slightly siib-acid, with a peculiarly fresh and delicious flavor. 123. Nonpareil, Old. Lang. Lind. Thomp. English Nonpareil. Non Pareille. O. Duh. The Old Nonpareil is a favourite apple in England, but it is little esteemed in this country. November to January. Fruit below medium size, roundish, a little ovate, and flat- tened. Skin greenish-yellow, thinly coated with pale russet. Stalk slender, an inch long. Calyx small, set in a narrow, round basin. Flesh firm, crisp, with a rich, acid, poignant flavour. 124. Nonpareil, Scarlet.' Thomp. Lind. Ron. New Scarlet Nonpareil. A handsomer and larger variety of the foregoing. Fruit of medium size, roundish, two and a half inches in diameter, and half an inch less in depth — regularly formed. Skin, in the sun deep red, sprinkled with brownish gray dots on a ground of yel- lowish green, slightly streaked. Calyx set in a regularly form- ed, shallow basin, with a few small plaits. Stalk nearly an inch long, and rather stout. Flesh firm, yellowish-white, with a rich, acid juice. The tree is a much stronger grower than the old sort. November to February. 125. Ndrfolk Beaufin. Thomp. Lind. Read's Baker. Catshead Beaufin. Chiefly valued for drying In Norfolk, England, quite a WINTER APPLES. 121 trade is carried on in the dried fruit of this apple — which is also in high esteem for preserves, and all kitchen uses. Fruit large, flat, a little irregular in outline. Skin dark dingy red, or copper colour, on a greenish ground. Stalk half an inch long, fleshy, deeply sunk. Calyx set in an irregular, ()laited basin. Flesh firm, of poor flavour, with a sub-aci'l juice. November to May. A great bearer. 126. Newark King. Coxe. Thomp. Hinckman. A new-Jersey fruit, of medium size, conical or Pearmain- shaped, and of handsome appearance. Skin smooth, red, with a few yellow streaks and dots, on a greenish yellow ground. Calyx set in a narrow basin. Flesh tender, with a rather rich, pleasant flavour. The tree is spreading, and bears well. No- vember to February. 127. Newark Pippin. Coxe. French Pippin. ) ^ . . , Yellow Pippin. \ "■> ^°^^ American garden*. A handsome and very excellent early winter variety, easily known by the crooked, irregular growth of the tree, and the drooping habit of the branches. Fruit rather large, roundish-oblong, regularly formed. Skin greenish yellow, becoming a fine yellow when fully ripe, with clusters of small black dots, and rarely a very faint blush. Calyx in a regular and rather deep basin. Stalk moderately long, and deeply inserted. Flesh yellow, tender, very rich, juicy, and high flavoured. A very desirable fruit for the ama- teur's garden. November to February. 128. Pearmain, Herefordshire. § Thomp. Winter Pearmain. Coxe. Roynl Pearmain. lAnd. Ron. Pamiin Royal. Knoop. j Old Pearmain. Royale d'Angleterre. This delicious old variety, generally known here as the Englislj or Royal Pearmain, is one of the finest of all winter dessert fruits, and its mild and agreeable flavour renders it here, as abroad, an universal favourite, both as a dessert apple, and for cooking. Fruit of medium size, oblong, and of a pretty regular Pear- main-shape. Skin stained, and mottled with soft, brownish red on a dull, russety green ground, dotted with grayish specks. The red thickly mottled near the eye, with yellowish russet spots. 11 122 AFFLES> Stalk slender, half an inch long. Calyx with wide-spread, re. flexed segments, and set in a shallow, narrow, slightly plaited basin. Flesh pale yellow, very mellow and tender, with a pleasant, aromatic flavour. A moderate bearer, but often pro- Fig. 47. Herefordshire Pearmain. duces large crops on light soils, which are well adapted to this sort. November to February. A strong grower. The Winter Pearmain of most American orchards, is the Au- tumn Pearmain of this, and most English works. 129. Pearmain, Blue. § Man. Ken. Thomp. The Blue Pearmain is a large and very showy fruit, and is therefore popular in the New-England markets. The nume- rous large russetty yellow dots which are sprinkled over ths skin, and the bloom which overspreads it, mark this apple. Fruit of the largest size, roundish, regularly formed, very slightly conical. Skin covered with stripes and blotches of dark purplish-red, over a dull ground — and appearing bluish from the white bloom. Stalk short, slender, sunk in a deep hollow, rather uneven. Calyx small, pretty deeply sunk in an even basin. Flesh yellowish, mild, rather rich and good. The tree grows strongly, and bears moderate crops. October to February. 130. Pearmain, Claygate. Thomp. Lind. This is a new kind of Pearmain, lately received from Eng. land, which has not yet fruited with us, but bears the highest character abroad. WINTER APPLES. 128 Fruit of medium size, and Pearmain shape. Skin greenish- yellow, nearly covered with brownish red. Flesh yellow, ten. der, with a very rich, aromatic " Ribston pippin flavour." The tree is very hardy. November to March. 131. Pearmain, Adams. Thomp. Lind. Norfolk Pippin. The Adams' Pearmain is a handsome variety, which stands high in England, but, as yet, does not hold its character with us. Fruit above medium sjze, of a roundish, Pearmain-shape. Skin pale yellow, with a few stripes and patches of salmon red and yellow, on the sunny side, and dotted with white specks near the stalk — and slightly touched with russet. Stalk three fourths of an inch long, rather slender. Calyx closed, and set in a narrow basin, slightly plaited. Flesh yellowish, quite firm and crisp, with a brisk, sub-acid, and rather rich flavour. No- vember to February. 132. Pearmain, Sweet. § A handsome, dark red, sweet apple, of the Pearmain class, of very saccharine flavour, and much esteemed in some parts of Fig. 48. Sweet Pearmain. the eastern states for baking and eating. It has long been cul- tivated near Hartford, and also in Rhode Island, and was intro« duced from England before the revolution. 124 APPLES> Fruit of medium size, and roundish Pearmain shape. Skin fine dark red, with rough russet dots, and covered with a bluish bloom — near the eye a lighter red. Stalk rather long and slen- der, deeply sunk in a wide funnel-shaped cavity. Calyx woolly, set in a very shallow and narrow basin. Flesh tender, mode rately juicy, and very sweet and rich. December. 132. Paradise, Winter Sweet. The Winter Sweet Paradise is a very productive and excel- lent orchard fruit, always fair, and of fine appearance. We received it some years ago, along with the Summer Sweet Paradise, from Mr. Garber, of Columbia, Pa., and consider it a native fruit. Fruit rather large, regularly formed, roundish. Skin fair and smooth, dull green when picked, with a brownish blush, be- coming a little paler at maturity. Stalk short, set in a round cavity. Calyx small, basin shallow and narrow. Flesh white, fine grained, juicy, sweet, sprightly, and very good. Novem- ber to March. 133. PoMME Grise. Grise. Thomp, Gray Apple. A small gray apple, from Canada, and undoubtedly one of the finest dessert apples for a northern climate. It is not a strong grower, but is a good bearer, and has an excellent flavour. Fruit below medium size, roundish, somewhat flattened. Skin greenish gray or russet, with a little red towards the eye. Calyx small, set in a round basin. Flesh tender, rich, and high flavoured. 134. Pound Royal. § A chaiming winter apple, as yet only known in Connecticut, but deserving extensive cultivation. We have this sort from the Rev. Mr. Ransdell, of that state, who informs us that the oldest known trees are growing on the Putnam estate, in Pomfret, Conn. It is not unlikely from the name by which it is gene- I'ally known, that it may be of French origin, — either introduced as a young tree, or raised from seeds given Gen. Putnam by the French officers of his acquaintance, during the war. The trees are vigorous growers, and abundant bearers. WINTER APPLES. 125 Fruit large, roundish-oblong, with a slightly uneven surface — and sometimes an obscure furrow on one side. Skin pale yel- lowish-white, rarely with a faint blush, and marked when ripe with a few large ruddy or dark specks. Stalk an inch and a quarter long, slender, rather deeply inserted. Calyx set in a furrowed, irregular basin. Flesh very tender, breaking, fine grained, with a mild, agreeable, sprightly flavour. Seeds en- closed in a hollow chamber. In use from December to April. This is distinct from the Pomme Royale (p. 83). Fig. 49. Pound Royal. 135. Pennock's Red Winter. Thomp. Pennock. Care. This is a Pennsylvania fruit, of good quality for the table, and an excellent baking apple. Unfortunately it is, of late, so liable to the bitter-rot, that it is scarcely worth cultivation. Fruit quite large, angular or one-sided, generally flat, but occasionally roundish-oblong. Skin fine deep red, with faint, indistinct streaks of yellow, and a few black specks. Stalk short. Flesh yellow, tender and juicy, with a pleasant, sweet flavour. The tree is large, makes a firm, spreading head, and is a regular bearer. November to March. 11* 12ff APPLES. 136. Priestly. Coxe. Thomp. Priestley's American. Another native of the same state as the foregoing variety, anc named, like it, after the cultivator who first brought it into no- tice. This sort has a pleasant, spicy flavour, and is much es- teemed for eating and cooking. Fruit large, roundish-oblong. Skin smooth, dull red, vv'ith small streaks of yellowish green, dotted with greenish specks. Stalk of medium length, and inserted in a round, pretty deep cavity. Flesh white, moderately juicy, with a spicy, agreeable flavour. The foliage is large, and the tree, which is a hand- some upright grower, bears well on light sandy soils. Decem- ber to March. 137. Pearson's Plate. Thomp. A new variety, lately received from England, and not yet well tested here, but which has a very high reputation. Fruit small, about two and a half inches in diameter, regularly form- ed, flat. Skin greenish-yellow, becoming yellow, with a little red in the sun. Flavour first rate in all respects. Mr. Thom- son says this is a good bearer, and a remarkably handsome (^s- sert fruit. 138. Peck's Pleasant. A first rate fruit in all respects, belonging to the Newtown pippin class. It has long been cultivated in Rhode Island, where we think it originated, and in the northern part of Con- necticut, but as yet is little known out of that district of coun- try, but deserves extensive dissemination. It considerably re- sembles the Yellow Ne.^/town pippin, though a larger fruit, with more tender flesh, and is scarcely inferiour to it in flavour. Fruit above medium size, roundish, a little angular, and slightly flattened, with an indistinct furrow on one side. Skin smooth, and when first gathered, green, with a little dark red ; but when ripe, a beautiful clear yellow, with bright blush on the sunnj' side and near the stalk, marked with scattered gray dots. The stalk is peculiarly fleshy and flattened, short, and sunk in a wide, rather wavy cavity. Calyx woolly, sunk in a narrow, abruptly, and pretty deeply sunk basin. Flesh yellowish, fine grained, juicy, crisp and tender, with a delicious, high aromatic flavour. The tree is only a moderate grower, but bears regu- larly and well, and the fruit commands a high price in market. Mr. S. Lyman, who raises this fruit in great perfection, informs us that with him the apples on the lower branches of old trees WINTER APPLES. 127 are flat, while those on the upper branches are nearly conical. November to March. Fig. 50. PeckU PkaaanL 139. Pennington's Seedling. Thomp. Lh d. This is a new russet variety from England, which, we think, will prove a valuable one. Fruit of medium size, nearly flat, a little angular, and broad- est at the base. Skin mostly covered with rough yellow russet, with a little pale brown in the sun. Stalk three fourths of an inch long, pretty stout, planted in a wide, irregular cavity. Calyx with long segments, set in a rather shallow, wavy basin. Flesh yellowish, firm, crisp, with a brisk, high flavoured, acid juice. November to March. 140. Pound. Coxe. Thomp. A very large and showy fruit, but of very indifferent quality, and not worth cultivation where better sorts are to be had. The fruit is roundish-oblong, striped with red, on a dull greenish yellow ground. The stalk short, and deeply inserted. The flesh yellowish green, and without much flavour. October to January. 128 APPLES. 141. Rhode Island Greening. Coxe. Thomp. Man. Burlington Greening. Jersey Greening ? Coxe, The Rhode Island Greening is such an universal favourite, and is so generally known, that it seems almost superfluous to give a description of it. It succeeds well in almost all parts of the country, and on a great variety of soils, and is, perhaps, more generally esteemed than any other early winter fruit. In the eastern states where the Newtown pippin does not attain full perfection, this apple takes its place — and in England, it is fre- quently sold for that fruit, Avhich, however, it does not equal. [The Green Newtown Pippin described by Lindley is this fruit.] Fig. 51. Rhode Island Greening. Fruit large, roundish, a little flattened, pretty regular, but often obscurely ribbed. Skin oily smooth, dark green, becom- ing pale green when ripe, when it sometimes shows a dull blush near the stalk. Calyx.small, woolly, closed, in a slightly sunk, scarcely plaited basin. Stalk three fourths of an inch long, curved, thickest at the bottom. Flesli yellow, fine grained, ten- der, crisp, with an abundance of rich, slightly aromatic, lively, acid juice. The tree grows very strongly, and resembles the Fall pippin in its wood and leaves, and bears most abundant crops. The fruit is as excellent for cooking, as for the dessert. November to February — or, in the north, to March. WINTER APPLES. 12& 142. Reinette, Canada. Thomp. Nois. Canadian Reinette. Ltnd. Grosse Reinette d'Angleterre. O. Duh. Pomme du Caen. ") j- Reinette du Canada Blanche. Ht. "^ Reinette Grosse du Canada. >^Jf0P^^ Reinette du Canada a Cortes. J co'tectio/w De Bretagne. Portugal. Januarea. Wahr Reinette. It is easy to see that the Canada Reinette is a popular and highly esteemed variety in Europe, by the great number of syn- onyms under which it is known. It is doubtful, notwithstanding its name, whether it is truly of Canadian origin, as Merlet, a French writer, describes the same fruit in the 17th century; and some authors think it was first brought to this continent from Nor- mandy, and carried back under its new name. At any rate, it »s a very large and handsome fruit, a good bearer, and of ex- cellent quality in all respects. It is yet little known in the United States, but deserves extensive orchard culture. Fruit of the largest size, conical, flattened ; rather irregular, with projecting ribs ; broad at the base, narrowing towards the eye, four inches in diameter, and three deep. Skin greenish, yellow, slightly washed with brown on the sunny side. Stalk short, inserted in a wide hollow. Calyx short and large, set in a rather deep, irregular basin. Flesh nearly white, rather firm, juicy, with a rich, lively, sub-acid flavour. Ripe in December, and, if picked early in autumn, it will keep till April. 143. Reinette, Golden. Thomp. Ron. Lind. Aurore. Kirke's Golden Reinette. Yellow German Reinette. Reinette d'Aix. of various English Pippin. European Court-pendu Dore. ■ collections. Wyker Pippin. ac. to Elizabet. Th. Spencer Sweeting. A very excellent winter sweet apple, introduced to notice by Dr. E. W. Bull, a zealous amateur of Hartford. It may be kept till June, and this, added to its great productiveness, renders it a most profitable market fruit. The original tree of the Hart, ford Sweeting is growing on the farm of Mr. Spencer, a few miles from Hartford, and has borne over forty bushels in a season. The wood is rather strong, but of slow growth, and is very hardy; (branches not pendulous, as stated by Kenrick.) Fruit rather large, roundish, slightly flattened. Skin smooth, and fair, almost covered and striped with fine red over a yellow- ish-green ground, — and sprinkled with small gray dots. Stalk nearly three quarters of an inch long, slender, inserted in a rather shallow, round cavity. Calyx broad, closed, with few segments, set in a slightly uneven basin which is but little sunk. Flesh very juicy, tender, with a rich, agreeable flavour. De- cember to May or June. 157. Sweeting, Ladies'. § The Ladies' Sweeting •we consider the finest winter sweet Bpple, for the dessert, yet known or cultivated in this country. / ><5^- Fig. 56. Ladies' SwenHitf. WINTER APPLES. 137 its handsome appearance, delightful perfume, sprightly flavour, and the long time which it remains in perfection, render it uni- versally admired wherever it is known, and no garden should be without it. It is a native of this neighbourhood, and thou- sands of trees of this variety, have been sent from this garden, to various parts of the union. The wood is not very strong, but it grows thriftily, and bears very abundantly. Fruit large, roundish-ovate, narrowing pretty rapidly to the eye. Skin very smooth, nearly covered with red in the sun, but pale yellowish-green in the shade, with broken stripes of pale red. The red is sprinkled with well marked, yellowish-gray dots and covered, when first gathered, with a thin white bloom. There is also generally a faint marbling of cloudy white over the red, on the shady side of the fruit, and rays of the same around the stalk. Calyx quite small, set in a narrow, shallow, plaited basin. Stalk half an inch long, in a shallow cavity. Flesh greenish-white, exceedingly tender, juicy and crisp, with a delicious, sprightly, agreeably perfumed flavour. Keens without shrivelling, or losing its flavour, till May. 158. Sweeting, Tolman's. The Tolman's Sweeting is scarcely second rate as a table fruit, but it is one of the most popular orchard sorts, from its great productiveness, its value as food for swine and cattle, as well as for baking. Form nearly globular. Skin, when fully ripe, whitish-yellow, with a soft blush on one side. Stalk rather long and slender, inclining to one side, and inserted in a rather wide, shallow, but regular cavity. Calyx set in a small basin, slightly depressed. Flesh quite white, rather firm, fine grained, with a rich, sweet flavour. November to April. Thia fruit, a native of Rhode Island, considerably resembles the Danver's Winter Sweet, of Massachusetts. 159. Sweeting, Ramsdell's. § Ramsdel's Red Pumpkin Sweet. Ken. Ramsdell's Sweet. Red Pumpkin Sweet. Ramsdell's Sweeting we have lately received from Connec- ticut, where it is greatly esteemed for the very large crops it bears^ as well as for its remarkably rich saccharine flavour. We believe it is a native of Connecticut ; and it derives it» name from the Rev. H. S. Ramsdell, of Thompson, in that 138 APPLES. state, who has introdjced it to public attention. The tree is very vigorous, grows remarkably straight, and upright, comes early into bearing, and yields every year enormously. Fruit rather above medium size, oblong, regularly shaped, and tapering slightly towards the eye. Skin rich, dark red dotted with fawn-coloured specks, and covered with a blue bloom. Stalk quite short, deeply sunk in a rather narrow cav. ity. Calyx set in a pretty deep even basin. Flesh yellowish, very tender and mellow, unusually sweet and rich, lii weight the apple is light. October to February. 161. Spitzenburgh, Esopus. Coxe. iEsopus Spitzcmberg. Thomp. Lind. iEsopus Spitzenburg. Ken. True Spitzenburgh. The Esopus Spitzenburgh is a handsome, truly delicious apple,, and is generally considered, by all gooJ judges, eoual to the Fi^- S~. Fs-jm^ Spilze.'ihwgii. WINTER APPLES. 130 Newtown Pippin, and unsurpassed as a dessert fruit, by any other variety. It originated at Esopus, a famous apple district, originally settled by the Low Dutch, on the Hudson, where it is still raised in its highest perfection. But throughout the whole of New-York, it is considered the first of apples, and its beauty and productiveness render it highly profitable for orchard cul- ture. The fruit of this variety brought from Western New. York, seems deficient in flavour, which is, perhaps, owing to the excessive richness of the soil there. The tree has rather slen der shoots, and when in bearing, has long and hanging limbs. Fruit large, oblong, tapering roundly to the eye. Skin smooth, nearly covered with rich, lively red, dotted with distinct yellowish russet dots. On the shaded side, is a yellowisn ground, with streaks and broken stripes of red. Stalk rather long, — three fourths of an inch — and slender, projecting beyond the base, and inserted in a wide cavity. Calyx small, and closed, set in a shallow basin, which is slightly furrowed. Flesh yellow, rather firm, crisp, juicy, with a delicious rich, brisk flavour. Seeds in a hollow core. December to February 162. Spitzenbtjrgh, Flushing. This variety has been confounded by Coxe, and more recently by Thompson, with the foregoing, but is really quite distinct. The tree makes strong, brown shoots, different from the slender yellowish ones of the Esopus Spitzenburgh. The fruit is roundish-conical, stalk set in a narrow cavity, projecting beyond the fruit. Skin nearly covered with red, on a greenish yellow ground, dotted with large fawn spwts, and coated with a slight bloom. Calyx small, in an even basin. Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour, but without the brisk richness, or yellow colour of the Esopus Spitzenburgh. October to February, Kaighn's Spitzenbergh is an inferior variety, of a conical form, and pale red colour. It originated in New-Jersey and ia only of third rate quality. The tree is also an ugly, rambling grower. The fruit keeps till April. 163. SpiTZENBERG, Newtown. Coxc. Thomp. Lind. Matchless. Burlin^n Spitxenberg. The Newtown Spitzenberg comes from Newtown, on Long Island. It is a roundish, handsome fruit, of good flavour, but inferiour to the Esopus variety. Fruit pf medium size and regular form, roundish, slightly flattened. Skin smooth, beautiful yellow, with a fine red cheek, 140 APPLES. B little streaked with brighter red, and marked with numerous dots. Calyx set in a rather wide, even basin. Stalk short, deeply inserted. Flesh rather yellowish, firm, with a mild and agreeable flavour. November to February. 164. Sweeting, Wells'. § Wells' Sweeting is one of the most sprightly and agreeable, for the dessert, of all the early winter sweet apples. The only old tree in our knowledge, grows in the orchard of Mr. John Wells, near Newburgh, N. Y. We have not been able to trace it farther than this neighbourhood, though it may not have ori- ginated here. It makes stout, stifl!", upright shoots, and bears well. Fruit of medium size, roundish, broadest in the middle, and lessening each way. Skin smooth, pale, dull green, (like a Rhode Island Greening in colour, but paler,) with a dull red, or brown- ish cheek. Stalk rather slender and short. Calyx short, set in quite a shallow basin. Flesh very white, and very tender, abounding with a rich, agreeable, sprightly juice. November to January. 165. Twenty Ounce. H. Mag. Twenty Ounce Apple. ) of Cayuga Eighteen Ounce Apple. J co., N. Y. Cayuga Red Streak ? A. very large and showy apple, well known in Cayuga co., N. Y., and probably a native there. It is a good, sprightly fruit, though not very high flavoured, but its remarkably handsome appearance, and large size, render it one of the most popular fruits in market. The tree is thrifty and makes a compact, neat head, bears regular crops, and the fruit is always fair and handsome. Fruit very large, roundish. Skin slightly uneven, greenish, yellow, boldly splashed and marbled with stripes of purplish-red. Stalk short, set in a wide deep cavity. Calyx small, basin mode- rately deep. Flesh coarse-grained, with a sprightly, brisk sub- acid flavor. Oct. to Jan. This is quite distinct from the Twenty OUNCE PIPPIN, a large, smooth, dull-coloured cooking apple. 166. Tewksbury Winter Blush. Coxe. Mr. Coxe says, this apple was brought from Tewksbury, Hunterdon county, N. J. It is a handsome, fair fruit, with more flavour and juiciness than is usual in long-keeping apples. They may be kept till August, without particular care, quite plump and sound. The size is small, rather flat. The skin smooth, yellow, with a red cheek. Flesh yellow, with more juicp and flavour than any other long-keeping variety. The tree grows rapidly and straight — and the fruit hangs till late in the autumn. January to July. WINTER APPLES. 141 167. Victuals and Drink. Big Sweet. Pompey This is a large and delicious sweet apple, highly esteemed in the neighbourhood of Newark, New-Jersey, where it originated, about 1750. It was first introduced to notice by Mr. J. W. Hayes, of Newark, from whom we first received trees and spe- cimens of the fruit. The fruit is very light. Fruit large, oblong, rather irregular, and varies a good deal in size. Skin thin, but rough, dull yellow, marbled with russet, with a faint russet blush on the sunny side. Stalk moderately long and slender, deeply inserted in an irregular cavity. Calyx small, set in a rather shallow basin. Flesh yellowish, tender, breaking, with a rich, sprightly, sweet flavour. In perfection from October to January, but will keep till April. The tree is a moderate bearer. 168. Vandervere. Coxe. Thomp. Floy. Stalcubs. The Vandervere, when in perfection, is one of the most beau- tiful and finest apples. But it requires a rich, light, sandy soil, as in a damp heavy soil, it is almost always liable to be spotted, unfair, and destitute of flavour. It is a native of Wilmington, Delaware, and took its name from a family there. It is a fine old variety, and is highly worthy of extensive cultivation^ where Fijr. 53. Vand;:rvpre 1MB APPLES. the soil is favourable. We have before us some apples of this sort, which are exceedingly beautiful and excellent. Fruit of medium size, flat. Skin, in its ground colour, yel- low, streaked and stained with clouded red, but on the sunny side, deepening into rich red, dotted with light gray specks. Stalk short, inserted in a smooth, rather wide, cavity. Calyx small, closed, set in a regular, well-formed basin, of moderate depth. Flesh yellow, crisp and tender, with a rich and sprightly juice. October to January. 169. Waxen Apple. Coxe. Gate Apple. ) of various porta White Apple. S of Ohio. Belmont. Keru The Waxen Apple, for whose correct history we are indebted to that careful pomologist. Professor Kirtland, of Cleveland, is esteemed in Ohio, where it is now most largely cultivated, one of the very finest of all early winter varieties. It was carried from eastern to western Virginia, by Neisley, a nurseryman on the banks of the Ohio, about the commencement of the present century. Thence it was introduced into Belmont co., and other parts of Ohio. From Rockport it was carried by C. Olmstead, Esq., to Boston in 1834, incorrectly under the name of Belmont. Fruit of middle size, globular, a little flattened and narrower towards the eye — sometimes oblong ; when of the latter form, the eye is knobby. Stalk short. Skin pale yellow, rarely tinged with a bright vermillion blush, waxy, or oily smooth. Flesh white, crisp, tender, sometimes almost melting, and ot a mild, agreeable flavour. November to February. 170. Watson's Dumpling. A very large, English kitchen apple, of fair quality. Fruit about four inches in diameter, of regular form, nearly round. Skin smooth, yellowish-green, faintly striped with dull red. Stalk short. Flesh juicy, rather tender, with a pleasant, sub- acid flavour, and stews well. October to January. 171. Woolman's Long. Ortley Apple. Lind. Ortley Pippin. Mnn. Van Dyne, (of some.) This high flavoured and excellent fruit, was sent to England by Mr. Floy, in 182.5, who named it after PJichael Ortley, Esq., from whose orchard, in South Jersey, it was obtained. But we observe that Thompson, in the last edition, makes it synonymous with Woolman's Long, which is, perhaps, an English variety. WINTER APPLES. 148 The Ortley has, hitherto, always been thought an American variety, and we regret that it is so little cultivated here. Fruit of medium size, oblong or oval, otherwise somewhat re- sembles the Yellow Newtown Pippin. Skin lively yellow, in the shade, witli a scarlet blush, sprinkled with white specks and gray russet patches in the sun. Stalk slender, inserted in an even, smooth depression. Calyx large, set in a plaited, rather shallow basin. Flesh nearly Avhite, crisp, and rather firm, breaking, with an excellent, sprightly, perfumed flavour. An abundant bearer, and will, no doubt, prove a most valuable sort. November to April. 172. Wine Apple. § Coxe. Hay's Winter. The Wine Apple is a very handsome, and an admirable winter fruit, a most abundant bearer, and a hardy tree ; all of which qualities render it a very popular orchard and market fruit. It is a native of Delaware, but is now very largely cul- tivated, also in Western New- York. The tree has small leaves, grows thriftily, and makes a fine, spreading head. Fruit rather above medium size — in rich soils large ; form regular, nearly round, a little flattened at the ends. Skin smooth, of a lively deep red, over a yellow ground, or, more frequently, with a kw indistinct striptvs of yellow. Stalk short, inserted in a round, smooth cavity, with a little russet around it. Flesh yellowish-white, juicy and crisp, with a rather vinous, rich, and pleasant flavour. This apple is not only fine for the table, but is also excellent for cooking and cider. October to March. 173. WiNESAP. § Coxe. Wine Sop ? Thomp. This is not only a good apple for the table, but it is also one of the very finest cider fruits, and its fruitfulness renders it a great favourite with orchardists. The tree grows rather irregu- larly, and does not form a handsome head, but it bears early, and the apples have the good quality of hanging late upon the trees, without injury, while the tree thrives well on sandy light soils. Fruit of medium size, rather oblong. Skin smooth, of a fine dark red, with a few streaks, and a little yellow ground, appear- ing on the shady side. Stalk nearly an inch long, slender, set in an irregular cavity. Calyx small, placed in a regular basin, with fine plaits. Flesh yellow, firm, crisp, with a rich, lu^h flavour. November to May. 144 APPLES. 174. Winter Queen. Coxe. Winter Qiieening. Thomp. A iVuit of medium quality, much cultivated in the lower part of New-Jersey. Fruit conical, considerably broadest at the base. Skin fine deep crimson in the sun, dotted with yellow ; of a paler and livelier red, in the shade. Stalk slender, three fourths of an inch long, planted in a wide cavity. Calyx small, moderately sunk. Flesh yellowish, of a mild and rather plea- sant, sub-acid flavour. The tree is an abundant bearer. No vember to February. Class IV. Cider Apples. 175. Cooper's Russeting. Coxe. This native apple is especially suited to light sandy soils, where some other sorts fail. It makes an exceedingly strong cider, of delicious flavour. Fruit small, oblong or ovate, pale yellow, partially covered with russet. Stalk slender, and very long. Flesh drv, rich and sweet. The fruit is fit for cider in November, keeps well through the winter, and is esteemed by many for cooking. Tree small, with numerous little branches. 176. Campfield. Coxe. Newark Sweeting. Another capital New- Jersey, cider apple, ranking next lo the Harrison. It forms a fine large tree, with straight, spreading limbs, and is very productive. Fruit of medium size, roundish, rather flattened. Skin smooth, washed and striped with red, over a greenish-yellow ground. Flesh white, rather dry, firm, rich and sweet. 177. Gilpin. Coxe. Thomp. Carthouse. A handsome cider fruit, from Virginia, which is also a very good table fruit from February to May. A very hardy, vigo- rous and fruitful tree. Fruit of medium -size, roundish-oblong. Skin very smooth and handsome, richly streaked with deep red and yellow. Stalk WINTER APPLES. 145 short, deeply inserted. Calyx in a round, rather deep basin. Flesh yellow, firm, juicy and rich, becoming tender and sprightly in the spring. 178. Harrison. Coxe. New-Jersey is the most celebrated cider making district its America, and this apple, which originated in Essex county, of that state, has long enjoyed the highest reputation as a cider fruit. Ten bushels of the apples make a barrel of cider. The tree grows thriftily, and bears very large crops. Fruit medium size, ovate or roundish-oblong. Skin yellow, with roughish, distinct black specks. Stem one inch, or more, long. Flesh yellow, rather dry and tough, but with a rich fla- vour, producing a high coloured cider, of great body. The fruit is very free from rot, falls easily from the tree about the first of November, and keeps well. The best cider of this va- riety, is worth from six to ten dollars a barrel, in New- York. 179. Hewe's Virginia Crab. Coxe. The Virginia Crab makes a very high flavoured dry cider, which, by connoisseurs, is thought unsurpassed in flavour by any other, and retains its soundness a long time. It is a pro- digious bearer, and the tree is very hardy, though of small size. Fruit quite small, about an inch and a half in diameter, nearly round. Skin dull red, dotted with white specks, and obscurely streaked with greenish-yellow. Stalk long and slender. Flesh fibrous, with an acid, rough, and astringent flavour, and when ground, runs clear and limpid from the press, and ferments very slowly. The Virginia Crab is often mixed with rich pulpy apples, to which it imparts a good deal of its fine quality. The Roane's White Crab is a sub-variety of the foregoing, about the same size, with a yellow skin. It makes a rich, strong, bright liquor, and keeps throughout the summer, in a well-bunged cask, perfectly sweet. 180. Hagloe Crab. Lind. This is a celebrated old English cider fruit, scarcely known in itts country. Lindley says, when planted on a dry soil, with a calcareous bottom, it produces a most excellent cider. The specific gravit}^ of its juice is 1081. " Fruit small, ill-shaped, something between an apple and a crab, more long than broad, wide at the base and narrow at the crown, which is a little sunk, and the eye flat. Skin pale yellow, a little marbled in different directions with a russet-gray, and having a few red specks or streaks on the sunny side. Eye flat, with a ^reading calyx. Stalk short." 13 140 irPLRs. This is totally distinct from the SuMx^ier IIagloe of Amoi' n nurseries [Hagloc Crab, of Coxe], a large, handsome, round ^n, purplish-red apple, covered with bloom and ripe in August — flesh soft and woolly, of pleasant sub-acid flavor — the tree a slow grower, v/ith thick, blunt shoots. 181. Red Streak. Coxe. Herefordshire Red Streak, ) ^j ^ ^^^ j^ Scudamore s Crab, ^ ■' ° ^ A capital English cider apple, which thrives admirably in this country, and is very highly esteemed, as it makes a rich, high flavoured, strong liquor. It is a handsome grower, and a great bearer. Fruit of medium size, roundish. Calyx small, set in a rather deep basin. Stalk rather slender and short. Skin richly streaked with red, with a few yellow streaks and spots. Flesh yellow, rich, firm and dry. 182. Styre. Thomp. Forest Styre. LiwL Styre. Coxe. The Stire is a famous old English cider fruit, and Lindley remarks that Styre cider may be found in the neighbourhood of Chepstow, thirty or forty years old. Fruit middle sized, round, pale yellow, with a" orange cheek. Stalk short. Flesh firm, of high flavour and makes a high coloured liquor. The tree thrives well here, and forms a very upright, broom-like head. October to January. In addition to the foregoing, several of the table apples al- ready described are esteemed for cider, as the Newtown Pippin, Wine Apple, Winesap, etc., and some of the high flavoured Eng- lish varieties in the preceding pages are very highly valued for cider in Britain, — the Golden Pippin, Golden Harvey, Down- ton, &c. The Fox Whelp is a very celebrated apple of this class, used to flavour and give strength to nearly all the choice cider of Herefordshire, which is not yet introduced here, to our knowledge. It is middle sized, ovate, dark red, with a rich, heavy juice, of the specific gravity 1078. The Siberian Bit- TER Sweet is a variety of crab raised by Mr. Knight, and about twice the size of the Siberian Crab, small roundish, ovate, yel low ; an immense bearer, and held in very high esteem in Eng land, for mixing with Other cider apples, to impart richness. "WINTER APPLES. 147 Class V. Apples for Ornament or Preserving. 183. Siberian Crab. Arb. Brit. Malus baccata. Lind. Pyrus baccata. Arb. Brd. The common Siberian Crab is a beautiful little fruit, which is produced in rich clusters on the branches, and, at a distance, resembles large and handsome cherries. It is highly esteemed for preserving, and almost every large garden in the middle states, contains a tree of this variety. It forms a vigorous, neat tree, of rather small size, and its blossoms, which are white, are produced in beautiful profusion in spring, and a large crop of fruit regularly follows. Fruit about three fourths of an inch in diameter, very regu- larly formed, and rather flat. Skin smooth, of a lively scarlet, over a clear yellow ground, and when the bloom is rubbed off, is highly polished. Stalk nearly two inches long, and very slender. Calyx small, slightly sunk. Fit for preserving in September and October. 184. Large Red Siberian Crab. Pyrus Pruifolia. Arb. Brit. This variety is about twice the size of the foregoing, round- ish-ovate, with a large and prominent calyx, and a pale red and yellow skin. It forms a larger tree, with rather coarser foliage than the common variety, and is esteemed for the same pur- poses. September and October. 185. Yellow Siberian Crab, Amber Crab. This scarcely differs from the common Siberian Crab, excej-t in its fruit, which is rather larger, and of a fine amber or golden yellow. Both this and the red are beautiful ornaments to the fruit garden in summer and autumn, and are equally esteemed for preserves and jellies. September. Quite a number of seedlings have been raised from the Sibe- rian Crab in this country, mostly of larger size — some by Mr. Manning, of Salem, and several by Mr. Thompson, of Catskill, but scarcely deserving of especial notice here. 148 APPLES. 186. DoTTBLE Flowering Chinese Crab. Pyrus Spectabilis. Arb. Brit. Malus Spectabilis. iV. Duh. Double flowering Apple. This very beautiful crab tree from China, which produces a small green fruit, of no value, is highly admired for its showy blossoms. These are large, tipped with deep red in the bud, but when open, are of a pale rose colour, semi-double, large, and produced in fine clusters. It is an exceedingly ornamental, small tree, growing from ten to twenty feet in height. Select list of apples for a small garden, to ripen in succession. Summer. Early Harvest. Rambo. Red Astrachan. Winter. Early Strawberry. Newtown Pippin. Drap d'Or. Dutch Mignonne. Early Red Margaret. Esopus Spitzenburgh. William's Favourite. Baldwin. Autumn. Ladies' Sweeting. Porter. Northern Spy. Fall Pippin. Swaar. Ross Nonpareil. Boston Russet. Maiden's Blush. Rhode Island Greening. Jersey Sweet. Yellow Belle-Fleur. Fall Harvey. American Golden Russet. Gravenstein. I^dy Apple. Summer Sweet Paradise. Peck's Pleasant. Golden Sweet. Herefordshire Pearmain. Apples of fine quality, suited to a cold northern climate. Fa- meuse, Canada Reinette, Pomme de Neige, Rhode Island Greening, Boston Russet, Porter, Baldwin, Swaar, Red As- trachan, Ladies' Sweeting, Northern Spy, Golden Ball. Apples of fine quality, suited to a southern climate. Early Red Margaret, Large Yellow Bough, English Golden Pippin, Sheep-Nose, Lady Apple, Maiden's Blush, Gravenstein, Golden Reinette, Green Newtown Pippin, English Russet, Mai Carle, Yellow Belle-Fleur, Wine Apple, Roman Stem. A number of native varieties, which have originated at the extreme south, are found to succeed better there than most of our northern apples. Among these are the Horse Apple, Moun- tain Pippin, Father Abram, etc. These are not fine at the north, but are well adapted to the climate of Georgia, Alabama, THE ALMOND. 14f CHAPTER IX. THE ALMOND. Amugdalxts communis, Dec. RosacecB, of botanists. Amandver, of the French ; Majidelbaum, Gennan ; Mandorlo, Italian ; Almendin\ Spanish. The Almond tree, which is a native of the north of Africa, and the mountains of Asia, has long been cultivated, and ig mentioned in scripture as one of the charms of the fertile land of Canaan. It so strongly resembles the peach tree that it is difficult to distinguish it by the leaves and wood only ; indeed, several botanists are of opinion, from experiments made in raising the almond from seed, that this tree and the peach are originally the same species, and that the rich and luscious peach is the effect of accidental variation, produced by culture on the almond. The chief distinction between the two in our gardens lies in the fruit, which, in the almond, consists of little more than a stone covered with a thick, dry, woolly skin, while the Peach has in addition a rich and luscious flesh. The blos- soms of the almond resemble those of the peach, but are larger ; they are produced in great profusion, early in the season, before the leaves, and are very ornamental. Uses. The kernel of the sweet almond is highly esteemed as an article of food, and is lai'gely used as an ingredient in confectionary, cookery, and perfumery. It is raised in great quantities in the south of Europe, especially in Portugal, and is an important article of commerce. The bitter almond is used in cookery and confectionary, and in medicine, it furnishes the prussic acid of the shops, one of the most powerful of poisons. From both species an oil is also obtained. In France the almond is preferred as a stock on which to bud and graft the peach, which, in a very dry climate or chalky soil, it is found, renders the latter more healthy and fruitful than its own bottom. The sweet hard-shelled variety {Douce a coque dure,) is preferred for stocks by French nurserymen. Cultivation. The almond thrives best in a warm dry soil, and its general cultivation in this country is precisely like that of the Peach. The sweet almond is the only variety considered of value here, and it is usually propagated by budding it on Plum stock, or on the bitter almond seedlings. It is rather more hardy at the north when budded on the former, and as the buds of the sweet almond are rather slender and small, the plum stocks to be budded should be thrifly seedlings not more 13* 150 THE ALUONU. than a fourth of an inch in diameter at the place where the bud is inserted. The Common Almond, the Hard-Shell Sweet Almond, and the bitter Almond, are hardy in the latitude of New-York, and will bear tolerable crops without care. The Soft-Shell Sweet Almond, or Ladies' Almond, will not thrive well in the open garden as a standard, north of Philadelphia ; but they succeed well trained to a wall or on espalier rails in a warm situation ; the branches being slightly protected in winter. There is no apparent reason why the culture of the Almond should not be pursued to a profitable extent in the warm and favourable climate of some of the southern states. Especially in the valley of the Ohio and Tennessee it would be likely to succeed admirably. 1. Common Almond. § Thomp. Lind. A. c. dulcis. Dec. Amandier a Petit Fruit, ) Q ^ , coramun, \ JJiui. Amande commune. Common Sweet. This is the common Sweet Almond of France and the south of Europe, and is one of the most hardy and productive sorts here. Nuts hard, smooth, about an inch and a quarter long, compressed and pointed, of an agreeable flavour, but inferior to the following. Flowers expand before the leaves. Ripens last cf September. 2. The Long Hard-Shell Almond. § Amandier a gros fruit. O. Duh. dur. Nots. A variety with handsome large, pale rose coloured flowers, opening before the leaves, and large and long fruit a third longer than other varieties. The stone is about as large as the soft, shell variety, but the kernel is larger and plumper. This 1:3 a good hardy sort and it is very ornamental when in blossom, Ripens about the last of September. 8. Soft-Shell Sweet Almond. § Lind. Doux a coque tendre, ) ^, Sultan a coque tendre, S '""^P- Amandier a coque tendre. O. Duh. des Dames. N. Duh. Poit, Amandier des Dames, ) ., • .. Ou Amande Princesse. \ Noisette. Ladies' thin Shell. The Sofl.-Shell or Ladies' Almond, is the finest of all the Al- THE ALMOND. 151 monds. B: is the variety very common in the shops of the con- fectioners, with a shell so thin as to be easily crushed betweer. the fingers, and the kei'nel of which is so highly esteemed at the dessert. It ripens early in the season, and is also highly es- teemed in a young or fresh state, being served on the table for this purpose about the middle of July in Paris. The blossoms of this variety expand at the same time with the leaves, and are more deeply tinged with red than the foregoing. Several varie- ties are made of this in France, but tlicy are (as quoted above) all essentially the same. Fruit two inches long, ova), compressed. The nut is more than an inch long, oval pointed, one-sided, with a light coloured, porous, very tender shell. The kernel sweet and rich. On the plum stock, in a favourable aspect, this almond suc- ceeds, with a little care, in the middle states. 4. Sultana Sweet Almond. Lind. Amande Sultane O. Dith. Nois. Amandier Sultane. Sultan. Thomp.* A tender shelled almond of excellent quality, with smaller fruit and narrower kernel than tiie Soft-Shell Almond, but of equally excellent flavour, and which is preferred by many. It is thought, by Poiteau, to be scarcely different from the Soft- Shell or Ladies' Almond. 5. PisTACHiA Sweet Almond. Lind. Amande Pistache. O. Duk. Noig. Amandier Pistache. A variety of almond with a very small pointed fruit, about the size and shape of that of a Pistachia, enclosing a kernel of a delicate sweet flavour. The shell not quite so soft as the Soft- Shell Almond. This is scarcely known yet in this country, but is worth further trial at the south. 6. Peach Almond. Pecher, ) rm Peach Almond, \ ^"^P- Amandier- Pecher. N. Duh. Nois. Poit. A rather indifferent variety, nearly sweet, but often slightly bitter. It is a true cross between the peach and the almond, and * We cannot follow Mr. Thompson in his nomenclature of Almonds, as he (oi '.lis printen mistakes the meaning of the French terms ; Amande Sultane of all Um French authors should be transited Sultana, not Sultan. 152 THE APUICOT. in its leaies, flowers, and stone strongly resembles the peach ; the fruit is also pulpy and of tolerable flavour, like an indifleren, peach. The nut scarcely ever ripens well as far north as this. 7. Bitter Almond. Thomp. Lind. The Bitter Almond has large pale blossoms, diflering little from the common almond, except in the kernel, which is bitter. There are two varieties one with a hard, and the other with a brittle shell. The fruit, which is produced abundantly, ripens in September. The leaves are longer and of a darker green than those of most of the sweet fruited varieties. Ornamental Varieties. The Dwarf Double Flowering Al- mond, {Atnygdalu^ pumila, Lin. Primus sinensis, of some,) is a beautiful, well known, low shrub, extremely ornamental in spring, being covered with a profusion of small pink blossoms, very double. The Largo Double Flowering Almond (A. a grand jleur, N. Duh.) (A communis pleno,) is a beautiful French variety, with large, nearly white flowers, two inches in diameter. It also bears a good, small, hard-shell Almond. CHAPTER X. THE APRICOT. Armeniaca vulgaris, Dec. Rosaceee, of botanbts. Abricoiier, of the French; Aorikoseiibaum, Genaan; AWercoco, Italian; Albartf coque, Spaiiigh. The Apricot is one of the most beautiful of stone fruit trees, easily known by its glossy heart-shaped foliage, large white blossoms, and smooth-skinned, golden or ruddy fruit. In the fruit garden it is a highly attractive object in early spring, as its ciiarming flowers are the first to expand. It forms a fine spreading tree of about twenty feet in height, and is hardy enough to bear as an open standard south of ihe 42o of latitude in this country. The native countries of this tree are Armenia, Arabia, and the higher regions of central Asia. It is largely cultivated in China and Japan ; and, indeed, according to the accounts of Grosier the mountains west of Pekin are covered with a natural growth of apricots. The names by which it is kno\vn in vari- THE APRICOT. 153 ous European countries all seem to be corruptions of the original Arabic term Berkoche. Uses. A very handsome and delicious dessert fruit, only in- ferior to the peach, ripening about midsummer, after cherries, and before plums, at a season when it is peculiarly acceptable. For preserving in sugar or brandy, for jellies, or pastries, it ia highly esteemed, and, where it is abundant, an admirable liqueur is made from the fruit ; and it is also dried for winter use. In some parts of Germany, the free bearing sorts — the Turkey, Orange, and Breda — are largely cultivated for this purpose. Cultivation. This tree is almost always budded on the plum stock (on which in July it takes readily,) as it is found more hardy and durable than upon its own root. Many Ame- rican nui'serymen bud the apricot on the peach, but the trees, so produced, are of a very inferior quality — short lived, more liable to diseases, and the fruit of a second rate flavour. Bud- ded on the plum they are well adapted to strong soils, in which they always hold their fruit better than in light sandy soils. Apricots generally grow very thriftily, and soon make fine heads, and produce an abundance of blossoms and young fruit ; but the crop of the latter frequently falls of when half grown, from being stung by the Plum-weevil or curculio, to which the smooth skin of this fruit seems highly attractive. To remedy this, the same course must be pursued as is directed for the plum. Seedling apricots are usually more hardy and produc- tive here, than the finer grafted sorts. This is a favourite tree for training on walls or espaliers, and, in town gardens especially, we often see it trained against the sides of brick houses, and yielding most abundantly. As it bears its fruit in the same way as the peach, and requires the same management, we must refer our readers to the latter head for direction as to pruning and training. As the apricot, how. ever, expands its blossoms very early, it should not be placed on an east wall, or in a situation where it is too much exposed to the full morning sun. Diseases. When budded on the Plum, this tree is but little liable to diseases, and may be considered a hardy fruit tree. In order to render it fruitful, and keep it for a long time in a pro- ductive state, we cannot too strongly urge the advantages of the shortening in system of pruning recommended for the peach. 1. Albergier. Thomp. N. Duh. Nois. Alberge. O. Diih. Bon. Jard. This is a variety very common in the interiour of France, where it is constantly reproduced with but little variation from tlie seed — Alberge bein^ar the name of the apricot in some of the 54 THE APRICOT. provinces. It is a free grower, and bears well, but is neither so large nor fine as many other varieties. The leaves are small; and often have little wing-like ears at the base. The Alber- giers are much used for stocks in France. Fruit small, roundish, deep yellow. Flesh reddish, firm, with a brisk, vinous flavour. Stone compressed ; kernel bitter. Es- teemed for preserving. There are several varieties of this not yet introduced into the United States, the finest of which are the Albergier de Tours, find A. de Montgamet. Ripe middle of August. 2. Breda. § Thomp. Lind. P. Mag. De Hollande, "| Amande Aveline, Ananas, \. «f • '<> Persique, Ihomp. Hasselnussmandel, J This is a very excellent small Apricot, said to be originally from Africa, which bears well with common culture, and de- serves a place in all gardens, as it is not only a high flavoured dessert sort, but it makes one of the richest preserves. The blossom buds are tinged with deep red before they expand. Fi'uit rather small, about an inch and a half in diameter, roundish, sometimes rather four sided. Suture well marked. Skin orange, becoming dark orange in the sun. Flesh deep orange, rich, high flavoured and rather juicy — separating freely from the stone. The kernel, which is sweet, is eaten in France, vvhence the name Amande Aveline. First of August. 3. Black. Thomp. Fors. Amygdalus dasycarpa. Dec. Purple Apricot. Lind. Angoumois ? O. Duh. ? Noir. Violet. Du Pape. ' This remarkable little Apricot so strongly resembles a dark n.»und Plum, that, at a little distance, it might easily be mis- taken for one. (It was indeed callel Prunus dasycarpa by the Old botanists.) It is pretty good, and very hardy, and its unique appearance renders it sought after* by amateurs. The tree has a rough, somewhat crooked trunk, and small, oval foliage. Fruit about an inch and a half in diameter, round. Skin pale red in the shaae, but dull reddish purple in the sun, cover- ed with a slight down. Flesh pale red next the skin, yellow near the stone, adhering somewhat to the stone, juicy, with a pleasant, slightly astringent flavour. Kernel sweet. August. THE APRICOT. ]5f) 4. Brussels. Thornp. Lind. Miller. The Brussels Apricot is not a fine fruit in this country, but h is a good bearer in light soils. Fruit of medium size, rather oval, and flattened on its sides. Skin pale yellow, dotted with white in the shade, but often marked with a little russety brown in the sun. Suture deep next the stalk. Flesh yellow, rather firm, with a lively but not rich flavour. Kernel bitter. Middle of August. The Brussels of some collections is the Breda. 5. Hemskirke. § Thomp. Lind. P. Mag. A large and beautiful English variety, of the finest quality, yet little disseminated in the United States, but which highly deserves extensive planting. It strongly resembles the Moor- park, from which it is known by its stone not being perforated like that variety. It also ripens a little earlier. Fruit large, roundish, but considerably compressed or flatten- ed on its sides. Skin orange, with a red cheek. Flesh bright orange, tender, rather more juicy and sprightly than the Moor- park, with a rich and luscious plum-like flavour. Stone rather small, and kernel bitter. End of July. 6. Large Early. § Thomp. Lind. P. Mag. Gros Precoce, "^ De St. Jean, , De St. Jean Rouge, i- rS?' '" Gros d'Alexandrie, -"""np- Gros Fruhe, J This variety which we have just received from abroad, hag the reputation of being the finest large early Apricot known. It ripens in France on midsummer day (the f^te de St. Jean,) which will be about its season here. Fruit of medium size, rather oblong, and compressed. Suture deep. Skin slightly downy, pale orange in the shade, fine bright orange with a few ruddy spots in the sun. Flesh separating readily from the stone, orange coloured, rich and juicy. Kernel bitter. 7. MooRPARK. § Thomp. Lind. Ansons, ") Dun more, Dunmore's Breda, Sudlow's Moorpark, Hunt's Moorpark, >• „";£' ~ Oldaker's Moorpark, [ •' '^°^P- Walton Moorpark, Temple's, De Nancy, J This fine old variety is the most popular and widely dissenv 156 THE APRICOT. inated in this country, except the Red Masculine. It has ita name from Moorpark, the seat of Sir "W illiam Temple, in Eng- land, where it was cultivated more than one hundred and forty years ago. It is only a moderate bearer here, and especiallj' requires the shortening-in mode of pruning as recommended for the Peach. Fruit large, roundish, about two inches and a quarter in di- ameter each way, on a standard tree ; rather larger on one side of the suture than the other. Skin orange in the shade, but deep orange or brownish red in the sun, marked with numerous iark specks and dots. Flesh quite firm, bright orange, parting free from the stone, quite juicy, with a rich and luscious fla- vour. Stone peculiarly perforated along the back, where a pin may be pushed through, nearly from one end to the other. Kernel bitter. Ripe early in August. 8. MuscH-MuscH. Thomp. Nois. D'Alexandrie. This delicious little Apricot takes its name from the city of Musch on the frontiers of Turkey, in Asia ; but it is also com- mon about Alexandria, and in northern Egypt it is said to be raised in such abundance that the dried fruit is an article of commerce. The tree is rather delicate, and requires a shel- tered position. Fruit rather small, about an inch and a half in diameter, round. Skin deep yellow, with a little orange red on the sunny side. Flesh yellow, with a transparent pulp, tender, melting, and very sweet. Kernel sweet. 9. Orange. Thomp. Lind. Mill. Early Orange. Royal Orange. Royal George. Persian. Royal Persian. An Apncot of only tolerable quality for the dessert, but it is much esteemed by many for preserving ; and it makes delicious tarts, even before the fruit begins to acquire colour. Fruit of medium size, roundish, Avith a well marked suture, deeply hollowed near the stalk. Skin firm, orange, sometimes tinged with a ruddy tint in the sun. Flesh dark orange, mode- rately juicy, but often rather dry and insipid, (unless ripened in the house,) not separating entirely from the flesh. Stone sntall, roundish. Kerne) sweet. Middle of July. THB APKICOT 15 10. Peach. ^ Thomp. Fors. Lind. Anson's Imperial. Royal Peach. Peche. Abricot Peche. A''. Duh. Poit. De Nancy. O. Duti. Du Luxembourg. Peche Grosse. Wurtemburg. Pfirsiche. The Peach Apricot, originally fro;n Piedmont, has long been considered the finest variety ; and it is with us the largest and most excellent sort cultivated — being often as large as a Peach of medium size, handsome, and of delicious flavour. It very strongly resembles the Moorpark, but the two are readily dis- tinguished by the eye when standing near each other, and the fruit of the Peach is rather larger and finer, and a few days earlier. Fruit of the largest size, about two and a half inches in di- ameter, roundish, rather flattened, and somewhat compressed on its sides, with a well marked suture. Skin yellow in the shade, but deep orange, mottled with dark brown, on the sunny side. Flesh of a fine yellow saffron colour, juicy, rich, and high fla- voured. Stone with the same pervious passage as the Moor- park, and with a bitter kernel. 11. Roman. Thomp. Lind. Abricot Commun. O. Duh. Germine. Grosse (Jermine. Transparent. This is with us one of the largest growing and hardiest Apri- cot trees, and produces good crops every year in cold or unfa- vourable situations, where none of the other sorts, except the Masculine, succeed. It is, therefore, though inferior in flavour, a valuable sort for northern situations. The blossoms will bear quite a severe frost without injury. Fruit middle sized, oblong, with the sides slightly compressed, with but little or no suture. Skin entirely pale yellow ; or very rarely dotted with a few red spots on one side. Flesh dull yel- low, soft, rather dry. When ripened by keeping a few days in the house, the flavour is tolerably good. Stone oblong, with a bitter kernel. Ripe the last of July and first of August. There is a Blotched leaved Roman, {commun a feuilles panaches, of the French,) precisely like the foregoing in all re- spects, except the white or yellow stain in the leaf — but it is qujle distinct from the Blotched leaved Turkey, cultivated here. 14 15JI THE APRICOT. 12. Royal. § Thomp. Nois. P. Mag. A fine large French variety, raised a few years since at the Royal Luxembourg gardens. It is nearly as large as the Moorpaik, but with larger leaves borne on long footstalks, ana witiiout the pervious stone of tliat sort. It is quite as high fla- voured and ripens a week or ten davs earlier. Fruit roundish, large, oval, sligiitly compressed. Skin dull yellow, with an orange cheek, very faintly tinged with red, and a shallow suture. Flesh pale orange, firm and juicy, with a rich vinous flavour. Ripe the latter end of July. 13. Red Masculine. Thomp. Lind. Early 3Iasculine. Brown Masculine. Abricot preroce, I O Th h Abricot liatif musquee, \ ^^vA. Abricotier hatif. N. Duh. Abricoticr Friihne Muscatelier. The Red Masculine is a good deal cultivated with us. It is very hardy, ripens the earliest, and bears very regularly and well. On the other hand the fruit is quite small, and only of second rate flavour. It is likely, therefore, to give place to the Large Early, which ripens only a few days later, and is much superiour. Fruit small and nearly round, scarcely an inch and a half in diameter, vvith a well marked suture on one side. Skin bright yellow, tinged with deep orange and spotted with dark red on the sunny side. Flesh yellow, juicy, with a slightly musky, pleasant flavour. Stone thick, obtuse at the ends. Flowers smaller than in most other sorts. Kernel bitter. Ripe about the 12th of July. 14. Shipleys. Thomp. Blenheim. Shipley's Large. This is a new variety which we have lately received from England, and which is not yet fully proved in this country. It has the reputation of being nearly equal to the Moorpark, and more productive, while it is next in point of earliness to the Large Early. Fruit large, oval, orange, with a deep yellow, juicy, and tole- rably rich flesh. Stone roundish, impervious, with a bittei kernel. Ripens here about the 25th of July. THE APKICOT. 159 15. Tub KEY. § Thomp. P. Mag. Lind. Large Turkey. De Nancy, {,of some.) The Turkey Apricot is a fine old variety, which is seldom seen in our gardens, the sort generally sold under this name be- ing the Roman. It is quite a late sort, ripening afler the Moor- park, from which it is easily known by its impervious stone, and sweet kernel. Fruit of middle size, nearly round, not compressed. Skin fine deep yellow in the shade, mottled with brownish orange in the sun. Flesh pale yellow, firm, quite juicy, with a flavour in which there is an excellent mingling of sweet and acid. Kernel nearly as sweet as that of an almond, which, as well as the form and colour, distinguishes this sort from the Roman. Ripe the middle of August. The Blotched leaved Turkey, or Gold Blotched, {Abricot macuU,) is a sub-variety, very well known here, resem- bling the common Turkey in all respects, except that it has in the centre of each leaf a large yellowish spot. It is a thrifty tree and bears delicious fruit. Ours is not identical with the Turkey, as the last edition of the L. H. S.'s Catalogue arranges it, but is a globular fruit, and a true variation of the Turkey. 16. White Masculine. Thomp. Lind. Fors. White Apricot. Abricot Blanc. O. Duh. Nois. Abricotier Blanc. N. Duh. Early White Masculine. Blanc. } ac. to White Algeirs 1 J Thomp. This scarcely differs from the Red Masculine before de- scribed, except in colour. It is four or five days later. Fruit small and roundish. Skin nearly white, rarely with a little reddish brown on one side. Flesh white, delicate, a little fibrous, adheres a little to the stone, and has a delicate, pleasant 'uice. Kernel bitter. Curious, or ornamental varieties. The Briancon Apricot, {A. brigantiaca, Dec.) a very distinct species so much resem- bling a plum as to be called the Briancon Plum by many au- thors, {Prune de Briancon, Poit.) is a small, irregular tree or «hrub, ten or twelve feet high, a native of the Alps. It bears a great abundance of small round yellow plum-like fruit in clus- ters, which are scarcely eatable j but in Fiance and PiedmonJ IttO THE BERBERRF. the kernels of this variety make the " huile de marmotte," which is worth double the price of the olive oil. The Double flowerixg Apricot is a prett} ornamental tree, yet rare with us. Selection of Apricots for a small garden. Large Early, Breda, Peach, Moorpark. Selection for a cold, or northern climate. Red jMasculine, Roman, Breda. CHAPTER XI. THE BERBERRY. Bcrleris vijgans.* L. Berheracem, of botanists. apine-vmelie, of the French ; Berhentzen, German ; Berbero, Italian ; Berberis, Spanish. The Berberry (or barberry) is a comnnon prickly shrub, from eip;ht to ten feet high, which grows wild in both hemispheres, and is particularly abundant in many parts of New-England. The flowers, the roots, and the inner wood are of the brightest yellow colour, and the small crimson fruit is borne in clusters. Tt is a popular but fallacious notion, entertained both here and in England, that the vicinity of this plant, in any quantity, to grain fields, causes the rust. The barberry is too acid to eat, but it makes an agreeable preserve and jelly, and an ornamental pickle for garnishing some dishes. From the seedless sort is made in Rouen a cele- brated sweetmeat, cmfiture d'^pine-vinette. The inner bark is used in France for drying silk and cotton bright yellow. Culture. The culture is of the easiest description. A iich light soil, gives the largest fruit. It is easily propagated by seed, layers, or suckers. When fine fruit of the barberry is desired it should be kept trained to a single stem — as the suck- ers which it is liable to produce, frequently render it barren or make the fruit small. 1. Common Red. This is too well known to need description. In good soils it grows twelve or fifteen feet high, and its numerous clusters of bright, oval berries, are very ornamental in autumn. There is a Large Red variety of this, which is only a variation produced * Or B. Canadensis — they are scarcely distinct- -ours has rather the meet fleahj berry. THE BERBERRY. 161 by cultivation in rich soil. There are also varieties of this in Europe with pale yellow, white, and purple fruit, which are no* yet introduced into this country, and which scarcely dither in any other respect than the colour. Finally, there is a so-called s^oeet variety of the common Berberry from Austria, {^B, v, dulcis,) but it is scarcely less acid than the common. 2. Stoneless. B. V. Asperma. Seedless. Vinetier saus noyeau. The fruit of this, which is only a variety of our common bar- berry, is without seeds. But it does not appear to be a perma- nent variety, as the plants frequently do produce berries with seeds ; and it is stated in the New Duhamel that in order to guard against this, the sort must be propagated by layers or cuttings, as the suckers always give the common sort. It is considered the best for preserving. 3, Black Sweet Magellan. Loudon. Berberis dulcis. D. Don. B. ratundifolia. A new evergreen sort from the Straits of Magellan, South America. It is very rare, and has not yet fruited in this coun- try, but it is likely to prove hardy. Loudon, in the Suburban Gardener, says it bears round black berries, about the size of those of the black currant, which are used in its native country for pies and tarts, both green and ripe. It has ripened fruit in Edinburgh, in the nursery of Mr. Cunningham, who describes it as large and excellent. 4. Nepal. Berberis aristata. This is a new variety from Nepal, India. We have cuUi- vated it three or four years, and find it tolerably hardy, but, though it has produced flowers, it has yet given no fruit. It ig said to yield " purple fruit, covered with a fine bloom, which in India are dried in the sun like raisins, and used like them at the dessert." The Mahonias, or Holly leaved Berberries, from Oregon are handsome low evergreen ornamental shrubs, with large deep green prickly leaves, and yellow flowers, but the fruit is of no value. 14* m THE CHERar. CHAPTER XII. THE CHERRY. Cerasus siflvestns, and C. vulgaris. Arb. Brit. Rosacets, of botanuts. L'emjer, of the French; Kirschcnbau:n, G.:rmaa; Ciriego, Italian ; Cerezo, •SptmJBh. The clierrv is a fine, luxuriant fruit tree, with smooth, liglil coloured bark, and, generally of rapid growth. The varieties of the black and heart-shaped cherries are always vigorous, and form fine large spreading heads, forty or fifty feet in height ; but those of the acid or red cherry are of lower, more bushy and tardy growth. In the spring the cherry tree is profusely covered witii clusters of snow white blossoms, and earlier in summer than upon any other tree, these are followed by abun- dant crops of juicy, sweet, or acid fruit hanging upon long stalks, and enclosing a smooth stone. The cherry comes originally from Asia, and tlie Roman gene- ral, Lucuilus, after a victorious expedition into Pontus, has the reputation of having brought it to Italy, from Ccrasiis, a town in that province, in the year 69, B. C. According to Pliny, the Romans, 100 years after this, had eight varieties in cultivation, and they were soon afterwards carried to all parts of Europe. The seeds of the cultivated cherry were brought to this country very early after its settlement, both from England and Holland. Uses. As a pleasant and refreshing dessert fruit, the cherry is every where highly esteemed. The early season at which it ripens, its juiciness, delicacy, and richness, render it always acceptable. While the large and fleshy varieties are exceed- ingly sweet and luscious, others which are more tender, and more or less acid, are very valuable for pies, tarts, and various kinds of cookery. The fruit of the Kentish or Early Richmond is excellent when stoned and dried, and the Mazzard, and our M'ild Virginia cherries, are used to give a flavour to brandy. The celebrated German Kir iciucasser is made by distilling the liquor of the common black mazzard or gean, (in which the stones are ground and broken, and fermented with the pulp,) and the delicious Ratifia cordial of Grenoble, is also made from this fruit. Maraschino, the most celebrated liqueur of Italy, is distilled from a small gean or mazzard, with which, in ferment- ing, honcv, and the leaves and kernels of the fruit are mixed. The gum of the cherry is nearly identical with gum arabic, and there are some marvellous stories told of its nutritive pro- perties. The wood of the cherry is iiard and durable, and is, therefore, valuable for many purposes, but the best wood is THE CHERRY. 163 afforded by our common wild or Virginia cherry, M'hich is a verv good substitute for mahogany, taking a fine polish. T^he larger growing sorts of black cherry are the finest of all fruit trees for shade, and are, therefore, generally chosen by farmers, who are always desirous of combining the useful and the ornamental. Indeed, the cherry, from its symmetrical form, its rapid growth, its fine shade, and beautiful blossoms, is ex- ceedingly well suited for a road side tree in agricultural dis- tricts. We wish we could induce the planting of avenues of ihis and other fine growing fruit trees in our country neighbour- hoods, as is the beautiful custom in Germany, affording orna- mr^nt and a grateful shade and refreshment to the traveller, at the same moment. Mr. Loudon in his Arboretum, gives the following account of the cherry avenues in Germany, which wc gladly lay before our readers. " On the continent, and more especially in Germany and Switzerland, the cherry is much used as a road side tree ; par- ticularly in the northern parts of Germany, where the apple and the pear will not thrive. In some countries the road passes for many miles together through an avenue of cherry trees. In Moravia, the road from Brunn to Olmutz, passes through such an avenue, extending upwards of sixty miles in length ; and, in the autumn of 1828, we travelled for several days through almost one continuous avenue of cherry trees, from Strasburg by a circuitous route to Munich. These avenues, in Germany, are planted by the desire of the respective governments, not only for shading the traveller, but in order that the poor pedestrian may obtain refreshment on his journey. All persons are allow, cd to partake of the cherries, on condition of not injuring the trees ; but the main crop of the cherries when ripe, is gathered by the respective proprietors of the land on which it grows ; and when these are anxious to preserve the fruit of any particular tree, it is, as it were, tabooed ; that is, a wisp of straw is tied in a conspicuous part to one of the branches, as vines by the road sides in France, when the grapes ai'e ripe, are protected bv sprinkling a plant, here and there, with a mixture of lime and water, which marks the leaves with conspicuous white blotches. Every one who has travelled on the Continent in the fruit sea- son, must have observed the respect that is paid to these appro- priating marks ; and there is something highly gratifying in this, and in the humane feeling displayed by the princes of the different countries, in causing the trees to be planted. It would indeed be lamentable if kind treatment did not produce a cor- responding return." Soil and situation. A dry soil for the cherry is the uni- versal maxim, and although it is so hardy a tree that it will thrive in a great variety of soils, yet a good, sandy, or gravelly loam is its favourite place. It will indeed grow in much thin- 164 THE CHERRY. ner and dryer soils than most other fruit trees, but to obtain the finest fruit a deep and mellow soil, of good quality, is desirable. When it is forced to grow in wet places, or where the roots are constantly damp, it soon decays, and is very short lived. And we have seen this tree when forced into too luxuriant a growth in our over-rich western soils, become so gross in its wood as to bear little or no fruit, and split open in its trunk, and soon perish. It is a very hardy tree, and will bear a great variety of exposures without injury. In deep warm valleys, liable to spring frosts, it is, however, well to plant it on the north sides of hills, in order to retard it in the spring. Propagation. The finer sorts are nearly always propagated by budding on seedlings of the common black mazzard, which is a very common kind, producing a great abundance of fruit, and very healthy, free growing stocks. To raise these stocks, the cherries should be gathered when fully ripe, and allowed to lie two or three days together, so that they may be partially or wholly freed from the pulp by washing them in water. They should then be planted immediately in drills in the seed plot, covering them about an inch deep. They will then vegetate in the following spring, and in good soil will be fit for planting out in the nursery rows in the autumn or following spring, at a distance of ten or twelve inches apart in the rows. Many per- sons preserve their cherry stones in sand, either in the cellar or in the open air until spring, but we have found this a more pre- carious mode ; the cherry being one of the most delicate of seeds when it commences to vegetate, and its vitality is fre- quently destroyed by leaving it in the -sand twenty-four hours too long, or after it has commenced sprouting. After planting in the nursery rows, the seedlings are gene- rally fit for budding in the month of August following. And in order not to have weak stocks overpowered by vigorous ones, they should always be assorted before they are planted, placing those of the same size in rows together. Nearly all the cher- ries are grown with us a? standards. The English nurserymen usually bud their standard cherries as high as they wish them to form heads, but we always prefer to bud them on quite young stocks, as near the ground as possible, as they then shoot up clean, straight, smooth stems, showing no clumsy joint when the bud and the stock are united. In good soils, the buds will frequently make shoots, six or eight feet high, the first season after the stock is headed back. When dwarf trees are required, the Morello seedlings are used as stocks ; or when very dwarf trees are wished the Per- fumed Cherry, (Cerasus Mahaleb,) is employed ; but as stan- dards are almost universally preferred, these are seldom seen here. Dwarfs in the nursery must be headed back the second year, in order to form lateral shoots near the ground. THE CHERRY. 16f Cultivation. The cherry, as a standard tree, may be saia .o require little or no cultivation in the middle states, further than occasionally supplying old trees with a little manure to keep up their vigour, pruning out a dead or crossing branch, and washing the stem with soft soap should it become hard ana bark bound. Pruning, the cherry very little needs, and as it is always likely to produce gum (and this decay,) it should be avoided, except when really required. It should then be done in midsummer, as that is tiie only season when the gum is not more or less exuded. The cherry is not a very long lived tree, but in favourable soil the finest varieties generally endure about thirty or forty years. Twenty feet apart for the strong, and eighteen feet for the slow growing kinds is the proper distance for this tree. Training the Cherry is very little practised in the United States. The Heart and Bigarreau cherries are usually trained in the horizontal manner, explained in page 40. When the wall or espalier is once filled, as there directed, with lateral branches, it is only necessary to cut oft', twice every season — in the month of May and July — all additional shoots to within an inch or so of the branch from which they grew. As the trees grow older, these fruit spurs will advance in length, but by cut- ting them out whenever they exceed four or five inches, new ones will be produced, and the tree will continue to keep its proper shape and yield excellent fruit. The Morello cherries, being weaker growing sorts, are trained in the fan-manner, (page 38.) Gathering the fruit. This tender and juicy fruit is best when freshly gathered from the tree, and it should always be picked with the stalks attached. For the dessert, the flavour of many sorts in our climate, is rendered more delicious by placing the fruit, for an hour or two previous, in an ice-house or refrig- erator, and bringing them upon the table cool, with dew drops standing upon them. Varieties. For the sake of enabling the amateur the more readily to identify varieties, we shall divide cherries into four classes, viz. I. Heart cherries. The Common Mazzard and the Black Heart may be taken as types of this division. The trees are rapid growing, with ample and lofty heads, and broad, light green, waved leaves. The fruit is more or less heart-shaped, with rich, tender, sweet flesh. (This includes the Merisiers and Guiniers of the French, which seem to us, practically, nol distinct.) This section comprises excellent cherries, imiver- sally admired. Colour mostly black. II. Bigarreau cherries. This term comes originally from the French bigarr^e — speckled or variegated skin — ^but it is now in general use by all pomologists, to signify hard, or firm-fleshed, \M THE CHERRY. sweet cherries — those which are firm anijf crackling, as com. pared with the melting, tender flesh of section I. The Common Bigarreau or Graffion, may be taken as the type of this class, which is mainlv composed of the largest and most beautiful of cherries, admirable for the dessert, and whose firmness renders them well suited for carriage to market. Tlie trees like the Heart cnerries, are lofty and spreading, with similar foliage. (B's^arremi-x, and Bigarreautiers, of the French.) III. Duke cherries. This class is characterised by the round- ish form of its fruit, thin skin, and juicy, melting flesh ; the fla- vour being generally sub-acid before fully ripe, when it is rich, and nearly or quite sweet. The Mayduke is the type of this class. The trees are upright in their growth while young, and finally form lower heads than those of the two previous sections, with narrower leaves, which are flat and darker coloured. The young wood is also darker, and a little less strong than that of the Heart and Biggarreau classes. These are excellent varie- ties, succeeding well in almost all soils and climates, and in- valuable both for the dessert and for cooking. (Cerisiers, of the French.) IV. MorcUo cherries. The common Kentish or pie cherry, and the Morello, are well known types of this class. The fruit is mostly round, with thin skin, juicy, tender, and quite acid, being chiefly valued for cooking, preserving, and various cu- linary purposes. The trees are of rather low and spreading growth, with small wiry branches, and narrow dark green foli- age. (Griottiers, and Cerisiers, of the French.) In describing cherries we shall designate their size by com- parison, as follows : large, as the Tartarian, and Bigarreau ; middle siz^d, as the Mayduke and Black Heart ; small, as the Transparent Guigne and Honey, (see the outlines of these sorts.) As regards form, heart-shaped, as the Black Heart ; obtuse heart-shaped, as the Bigarreau ; and round, as the Kentish. As regards texture, tender, as the Mayduke; half terser, as the Tartarian, and^rm, as the B)gaireau. HEART CHERRIES. lOT Class I. Heart Cherries. Fruit sweet, with lender or half tender flesh, heart-shaped, or oval ; Ireos with broad, somewhat pendant foliage.) 1. American Amber. Bloodgood's Amber. Bloodgood's Honey. Bloodgood's New Honey. This exceedinirly bright and pretty cherry, was raised some years ago by Mr. Daniel Bloodgood, of Flushing, Long Island. It is a most abundant bearer, the fruit hanging in the richest bunches from the branches, giving the tree a fine ap- pearance when in fruit, but it is only second rate in point of flavour. At a little distance it resembles the American He^rt, from which, however, it differs in being; a tender fleshed fruit, of very regular outline, while the latter is partially firm, (be- longing to the Bigar- reau class,) and of an irregular figure. Fruit of medium size, (borne three or four in a cluster,) and very regular form, roundish heart- shaped, often nearly round, with a slightly indented point at the apex, (like a May- duke.) Skin very thin, smooth, even, and glossy, clear light Fig. 59. American Amber. amber at first, but, when ripe, delicately mottled and overspread with clear bright red. Stalk long, slender, and inserted in a very slight and narrow cavity. Flesh amber colour, tender, abounding with a sprightly, though not high flavoured juice. Ripe about the 25th of June. This is nearly related, but is inferior in quality, to Downer's Late, and Sparhawk's Honey, which ripen at the wme time. 168 CHERRIES. 2. Amber Gean. Thomp. Gean Amber. A pretty little Gean (or Mazzard,) with a very .bin ana fransparent skin, and sweet flavour. It is exceedingly produc- tive, ripens late, and hangs till the middle of July. Fruit small, oval or obtuse heart-shape, quite regular in form, generally borne in threes. Skin very thin and pellucid, showing the texture of the flesh beneath, colour pale yellow, partially overspread with a very faint red. Stalk long and slender, very slightly inserted. Flesh white, juicy, melting, of a sweet and pleasant flavour. This considerably resembles the Transparent Guigne, but it is rather smaller and less handsome. It is also more pellucid, more yellow, less distinctly spotted with red, and is borne in clusters, which the latter is not. 3. Baumann's May. Bigarreau de ]Mai. Ke/i. Wilder's Bigarreau de Mai. Big^rreau de Mai. Thomp. ? This cherry, which, under the name of Bigarreau de Mai, has already obtained quite a reputation as the earliesi cherry, was received several years ago by our friend M. P. Wilder, Esq., President of the Massachu- setts Horticultural Society, from the Messrs. Baumann, of Boll- wyller, in France. The label was lost on the passage, and the " Bigar- reau de Mai," being in the invoice it was supposed that such might be the name of this variety. As, however, it is not a Bigarreau, but a tender fleshed cherry, we think it be.st for the present to call it Baumann's May. The young branches are literally covered with the abundance of the fruit, it being a most prolific bearer. Branches strong, leaves large. Fruit rather small, oval heart- shaped, and rather angular in out- line. Skin deep rich red, becom- ing rather dark when fully rip-^. Stalk an inch and three fourths Fig. 60. Baumann's May. long, pretty stout at either end, and set in a very narrow, and rather irregular cavity. Flesh purplish, tender, juicy, and when fully ripe, tolerably sweet and good. Ripens here the 20th ol" May. HEART CHEREnS. 16!J 4. Black Heart. § Thomp. Mill. Lind. Early Black. Ansell's Fine Black. Spanish Black Heart. Black Russian, {of American gardens. Black Caroon, {erroneously, of some.) Guinier a fruit noir. O. Duh. Guigne gros«e noir. Grosse Schwarze Hertz Kirsche. The Black Heart, an old variety, is better known than almost any other cherry in this country, and its great fruitfulness and good flavour, together with the hardiness and the large size to which the tree grows, render it every where esteemed. Fruit above medium size, heart- shaped, a little irregular. Skin glossy, dark purple, becoming deep black when fully ripe. Stalk an inch and a half long, slender, set in a monerate hollow. Flesh, before fully ripe, half tender, but finally becoming tender and juicy, with a rich, sweet flavour. Ripens the last of June, about ten days after the May duke. Fig. 61. Black Heart. 5. Black Heart, Manning's Early. Man. This is a seedling raised by the late Robert Manning, of Salem, Mass., from the common Black Heart. In size, form and colour, it scarcely differs from the original variety, but it has the merit of ripening ten days earlier — about the same time, or even a little before the Mayduke. 6. Black Heart, Werder's Early. Thomp. Werder's Early Blaclc. Werdersche Friilie Schwarze Herz Kirsche. A new variety, recently introduced from England, and which p."omises to be very valuable on account of its ripening among the very earliest cherries. Fruit of medium size, heart-shaped ; skin black ; flesh purplish, tender, sweet and excellent. Ripens the last of May, or very early in June. 15 170 THE CHERRY. 7. Black Eagle. § Thornp. Lind. A very excellent English variety, raised by the daughter of Mr. Knight, at Dovnton Castle, in 1806, from the seed of the Bigarreau fertilized by the May- duke. It ripens at the beginning of July or a few days later than the Black Tartarian. Fruit rather above medium size, borne in pairs and threes ; obtuse heai't-shaped. Skin deep purple, or nearly black. Stalk of modium length, and rather slender. Flesh deep purple, tender, with a rich, hic^h flavoured juice, superiour to the Black Heart. Branches strong, with larse leaves. Fig. 63. Black Eagh. 8. Black Tartarian. § Thomp. Lind. P. Mag. Tartarian. Fraser's Black Tartarian, > r.„,- Ronald's Large Black Heart, J Black Circassian. Hooker. Superb Circassian, Ronald's large Black Heart, Konald's Heart, Fraser's Black Heart, Fraser's Black, Fraser's I'artarische, Schwarze Herz Kirsche, Black Russian, of the English, hut not of American gardens. This superb fruit has already become a general favourite in all our gardens ; and in size, flavour, and productiveness, it has no superiour among black cher- ries. It is a Russian, and West Asian variety, introduced into England about 1796, and brought thence to this country about twenty years ago. It is remark, able for its rapid, vigorous growth, large leaves, and the erect habit of its head. The fruit ripens about the middle of June, a few days after the Mayduke. Fruit of the largest size, heart-shaped* I ac. to Thomp. fit' Mk Jtocft TbrttnbA. HEART CHERRIES. 171 (sometimes rather obtuse,) irregular and uneven on the surface. Skin glossy, bright purplish black. Flesh purplish, thick, (the stone being quite small,) half-tender, and juicy. Flesh very rich and delicious. 9. Bowyer's Early Heart. Thomp. A new English variety, as yet little known with us. It is one of the earliest of light coloured cherries, and a good bearer, being in eating very early in June. Fruit rather below medium size, obtuse heart-shaped. Skin amber, mottled with red. Flesh white, soft, or very tender^ juicy, with a pleasant, sweet flavour. 10. Black Mazzard. Thomp. Lind. Mazzard, T Common English, I /• j WUd EngUsh Cherry, (.o/ATnencan Black Honey, | g<^^^^' Bristol Cherry. J Cerasus avium. Dec. WUd Black Fruited,^ Small Wild Black, \qfEngluh Whisley Black, j gardens. Merry Cherry. J Merisier a petit fruit. O. Duh. Merisier a petit fruit noir. This i^ the wild species of Europe, being common in the for ests of France and some parts of England ; and it has now be- come naturalized, and grows spontaneously on the borders of woods in many parts of the Atlantic states. It is the original species from which nearly all the fine Heart and other sweet cherries, have sprung. It is small, and of little value for eat- ing, retaining, unless very ripe, a certain bitterness ; but it ripens and hangs on the tree until the middle or last of July, so that it then becomes somewhat acceptable. It is, however, chiefly valued for the manufacture of cherry brandy, and in districts where this is carried on, from the large size and great fruitfulness of the trees it is quite a profitable sort. It affords the most valuable seedling stocks on which to bud and graft finer varieties. Fruit small, roundish or oval heart-shaped, flattened a little on both sides. Stalk long and very slender, inserted in a small depression. Skin thin, and when fully ripe, jet black. Flesh soft and melting, purple, with an. abundant, somewhat bitter juice. The White Mazzard, of Mr. Manning, is a seedling raisea by that pomologist, which differs little except in its colour. 172 THE CHERHY 11. CoRONE. Thomf ■. Fors. Couronne. Liiid. Coroun. Lane. Herefordsliire Black. Black Orleans. Large Wild Black. The Corone is a natural cherry in many parts of England, reproducing itself from seed, growing with great vigour, and bearing most abundantly. It is only of second quality being merely an improved Mazzard, and does not deserve a place in a small collection, but as it is very hardy and ripens late, it is of some value at the north on that account. Fruit below middle size, roundish heart-shaped. Skin dingy black when fully ripe. Stalk two inches long, slender, and in- serted in a deep and narrow cavity. Flesh when ripe, tender, abounding in a deep purple juice, of tolerably good flavour. Middle of July. The Black Heart is often incorrectly called by this name in the middle states. 12. DowNTON. § Thomp. Lind A. very beautiful and excellent large variety raised by T. A. Knight, Esq., of Downton Castle, from the seed, it is be- lieved, of the Elton. It ripens a little later than the majority of sorts, and is a very desirable cherry. Fruit large, very blunt heart-shaped, nearly roundish. Stalk one and a half to two inches long, slender, set in a pretty deep, broad hollow. Skin pale cream colour, semi-transparent, deli- cately stained on one side witii red, and marbled with red dots. Flesh yellowish, without any red, tender, adhering slightly to the stone, with a delicious, rich fla- vour. Early in July. Fig. 64. Dotmtcn, 13. Davenport's Earlv. Davenport. Davenport's Early Black. Ken. Scarcely different from the Black Heart — indeed, we fino it HBART CHERRIES. 17S impossible to distinguish any difference in the fruit — except that it ripens a few days earlier. The leaves, however, are larger and of a lighter green skin, and waved on the margin, and the tree comes early into bearing. The thin, light brown bark, on the young trees, resembles that of the Birch. This native va- riety has been called New Mayduke by some, but it has no re- semblance to a Duke Cherry. 14. Downer's Late. § Dovvner. Man. Downer's late Red. This valuable late cherry was raised by Samuel Downer, Esq., an ardent cultivator of Dorchester, near Boston. It is a very regular and great bearer, ripens about a week after the cherry season, and hangs for a considerable time on the tree. It is a delicious, melting fruit, and de- serves a place in every garden. Fruit of medium size, roundish, heart-shaped, inclining to oval. Skin very smooth, of a soft but lively red. mottled with a little amber in the shade. Stalk inserted with a very slight depression. Fruit borne thick- ly, in clusters. Flesh tender, melt- ing. with a sweet and luscious fla- vour. Ripens from the 4th to the 10th of July. Fig. 65. DouTier's L/tle. 15. Early White Heart. Arden's Early White Heart. White Heart. Coxe. Prince's Pom. Man. White Heart, S^tfT^nspLlJJ:^''^""'^^^-? Amber Heart. An old variety, long cultivated in this country, and one of the earliest, ripening before the Mayduke. At Ardenia, the seat of R. Arden, Esq., opposite West Point, on the lluJson, there are many large trees of this variety, received by him originally from France, which are most abundant and regular bearers — and we do not perceive that in this part of the coun- tr'" this cherry is open to Coxe's accusation of being a bad 15* W4 THE CHERRT. bearer. Though a very good early fruit, this will no doubt be supplanted by Bowyer's Early Heart, and other newei and finer sorts. The White Heart of Thomp- son and Lindley, may perhaps prove the same variety as this, though they describe it as a late ripening sort. Fruit below medium size, rather oblong heart-shaped— often a little one-sided. Suture quite distinct. Stalk an inch Fig. 66. Early White Heart. and three fourths long, rather slender, inserted in a wide shallow cavity. Skin dull whitish yellow, tinged and speckled with pale red in the sun. Flesh half tender, unless fully ripe, when it is melting, with a sweet and pleasant flavour. Tree grows rather erect, with a distaff- like head when young. In the nursery the young trees are easily known by their long and slender shoots, with few branches First of June. 16. Early Purple Guigne. § Thomp. Early Purple Griotte. An exceedingly early variety ripening the last of May, newly introduced from England, and which promises to be a most valuable acquisition. Fruit of medium size, and very handsome appearance. Skin smooth, dark red, becoming purple. Flesh purple, tender, juicy, with a rich and sweet flavour. The leaves have longer petioles than those of most other sorts. 17. Gascoigne's Heart. Thomp. Bleeding Heart. Lind. Red Heart, {of some.,) ) ^^ to Herefordshire Heart, > 'p^gj^jj Guigne Rouge Hative, ) P' An old English variety, very seldom seen in our gardens. Fruit of medium size, long heart-shaped, and remarkable for the small drop or tear, with which the end is terminated. Skin dark red. Flesh reddish, half tender, with only a tolerable flavour. Ripe the last of June. Unfortunately, this varieiv has the reputation of being a bad bearer. HEART CHERRIES. 176 18. Honey. Thomp. Large Honey. Y'ellow Honey. Late Honey. Merisier a fruit bliinc. N. Duh. The Honey cherry is a variety of the Mazzani but little larger than the common black variety, and its chief merits are great productiveness and lateness of ripening. It is exceedingly sweet when iully ripe, and will hang for a long time upon the tree, which is one of the hardiest and thriftiest in its growth ; but Downer's Late, which ripens at the same time is, every way, so much superior, that wlien that variety can be had, the Honey cherry will scarcely find a place in the garden. Fruit. small, roundish or oval. Skin smooth, yellowish, mar- bled with red at first, but becoming deep amber-red. Stalk long and slender, very slightly inserted. Flesh tender, melting, with a honied sweetness. Middle of July. 19. Hyde's Red Heart. Man. A new variety which we received from Mr. Manning, not yet proved here. The fruit is said to be heart-shaped, medium size ; skin, at first, pale, but becomuig a rather lively red. Flesh tender, with a pleasant, sprightly flavour. The young trees make strong shoots, the bark of which is light graj*-, dotted with clusters of small white specks. 20. Knight's Early Black. § Thomp. Lind. P. Mag. A most admirable early cherry, resem- bling the Black Tartarian, though much more obtuse in form, but ripening nearly a week earlier, or about the tenth of June. It is one of Mr. Knight's seedlings, a cross- breed between the Bigarreau or Grafiion and the Mayduke, originated about 1810, and is universally admired. Fruit large, a little irregular in outline, obtuse heart-shaped. Stalk of moderate length, rather stout, (much more so than in the Black Eagle,) and inserted in a deep, open cavity. Skin dark purple, becoming black. Flesh purple, tender, juicy, with a rich and sweet juice of high flavour. Tree spreading. Fig. 67. KrugJu't Early Black. ]t6 THE CHERRY. 21. Manning's Mottled. § Mottled Bigarreau. Man. A beautiful cherry, raised by Mr. Manning, from the seed of the Bigarreau. It is a very tender fleshed, heart cherry, and, therefore, should not be called a Bigarreau. It is a most abundant bearer, and will soon become a favourite variety. Bark on the young tree, dark, with a few large, scattered dots. Fruit rather large, roundish heart-shaped, flattened on one side, with distinct suture lines. Skin amber colour, finely mottled and over- spread with red, with a semi-transparent, glossy appearance. Stalk slender, inserted in a shallow hollow. Flesh when fully ripe, yellow, tender, with a sweet and delicioua juice. Stone pretty large. Ripens the last of June. Fig. 68. Manning's Mottled. 22. Ox Heart. Thomp. Lion's Heart. Bullock's Heart. Very Large Heart. Ochsen Herz Kirsche. This has been made synonymous, by Manning, with Gas- coigne's Heart ; but it is a larger and later fruit, obtuse, instead of pointed in its form. It is very scarce in collections here, the White Bigarreau being generally known by the name of Ox Heart in New- York. Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, half tender, with a pleasant juice, of second quality in point of flavour. Ripens about the eighth of July. 23. Roberts' Red Heart. Man. A new variety, which originated in the garden of David Roberts, Esq., of Salem, Mass. Fruit large, obtuse heart- shaped. Skin a bright, lively red. Stalk set in a rather wide hollow. Flesh red, juicy, tender, with an excellent, sweet fla- vour. Shoots on young trees strong, dotted with large white dots. Rather late, ripening the last of June. heart cherries. 24. Rivers' Early Heart. ITT A variety, raised by Mr. Rivers, a noted English nursery- man, which has not yet borne fruit with us. It is described as a medium sized heart-shaped cherry, ripening about the middle of June, and a very hardy and productive tree. 25. Rivers' Early Amber. § Another seedling from the same source. A large and beau- tiful amber coloured cherry, tinged with a soft red on the sunny side, heart-shaped, a hardy and very prolific tree. It is also one of the earliest in maturing its fruit, which will be in perfec- tion here about the tenth of June. 26. Sparhawk's Honey. § Man. Ken. Sparrowhawk's Honey. Thomp. A delicious, melting, sweet cherry, introduced to the notice of fruit growers by Edward Sparhawk, Esq., of Brighton, near Boston. It ripens a little later than most varieties, is a profuse bearer, and a truly valuable sort. Fruit of medium size, roundish heart-shaped — very regular in form. Stalk of moderate length, rather slender, set in a round, even depression. Skin thin, of a beautiful glossy pale amber-red, becoming a lively red when fully ripe, partially transparent. Flesh melting, juicy, with a very sweet and de 'icate flavour. Ripe the last of June. - "27. Transparent Gitigne. § Forsyth. Prince. Pom. Man. Transparent Gean. Forsyth. Transparent. A nice little fruit, ripening with the common Honey cherry, about ten days after the cherry season. The skin is thin and pellucid, so that the stone is nearly visible on holdmg the fruit up to the light. Some writers have stated this to be a bad bearer ; this is incorrect. We have uni- formly found it a most productive variety, the tree growing large with spreading branches. It is a valuable and pretty variety for the dessert, hanging late on the tree, and is admired by all amateurs. Fruit small, borne in pairs, regular, oval heart- shaped. Skin glossy, thin, and nearly transparent, showing the network texture of the flesh beneath, yelUowish-white, delicately blotched with fine red ; distinct suture line on bpth sides. Stalk Fig. 69. Tran» parent Ghttgne. 178 THE CHfiREY. long and slender set in a slight hollow. Flesh tender and melt- ing, and when fully ripe very sweet, mingled with a very slight portion of the piquant bitter of the Mazzard class of cherries. First of July. 28. Waterloo. § Thomp. Lind. P. Mag. " A capital variety, ci'oss-bred by Mr. Knight, by fertilizing the Bigarreau with the pollen of the Mayduke. It retains, ir part, the habits of both parents, the flowers and the tender flesh resembling considerably those of the Mayduke, and the strong wood and leaves those of the Bigarreau. It was named from the circumstance of its having first shown fruit about the time of the Battle of Waterloo. The tree is rather irregular and spreading in its head, and is, with us, only a moderate bearer. Fruit large, obtuse heart-shaped. Skin dark purplish, becoming black at maturity. Stalk long and slender. Flesh purplish-red, juicy, tender when fully ripe, with a rich and sweet flavour. Beginning of July. A thrifty, spreading tree. 29. White Tartarian. Thomp. Eraser's White Tartarian, 1 , Fraser's White Transparent, > jytl^j, Amber a petit fruit. ) "' The White Tartarian is a pretty cream coloured fruit of me- dium size and delicate flavour, ripening the last of June. The skin is somewhat pellucid, but not so much so as in the Trans- parent Gean. Fruit of medium size, obtuse heart-shaped. Skin pale yel- low or cream colour. Stalk of moderate length, slender. Flesh whitish yellow, half tender and of very sweet and excellent flavour. The tree is a moderate bearer. Class II. Bigarreau Cherries. (Fruit BWeet, heart-shaped, with flesh more or less firm, and crisp or crackling! trees with tali and spreading heads, and large leaves.) 30. American Heart. American Heart. Thomp. This productive and good cherry, which we have cultivated 'or the last eighteen years, and widely disseminated under Xhxa name, came to us from Long Island, as a native, and is really BIGARREAU CHEREIES. 179 one of the fJigarreau class. Its origin is uncertain, and there are other sorts often incorrectly called by this name. The fruit is remarkable for its pink colour, ana rather square form, often being near- ly as broad at the apex as at the base near the stalk. The tree is quite luxuriant, with wide-spreading branches, a very horizontal head, and large, rather waved leaves. Fruit pretty large, heait-shaped, often nearly four sided, and irregu- lar, in its outline — borne it clusters. Skin, at first, pale, but becoming covered with light red or pink, mix- ed with very little amber. Stalk rather long and slender, inserted in a small and shallow cavity. Flesh half tender and crackling, adhering to the skin, which is rather tough ; juice abundant, and, in dry seasons, sweet and excellent, but ratner want- ing in sweetness in cool or wet sea- sons. Ripens a week before the Fig. 70. American Heart, following — or early in June. Mr. Manning, who confounds this with the Early White Heart, had evidently never seen it correct. 31. BiGARREAu. § Thomp. Lind. Graflion. Vellow Spanish, (of most American gardens,) White Bigarreau, {of Manning and Kenrick.) Amber, or Imperial. Core. Turliey Bigarreau ? Bigarreau Koyal, Italian Heart, Bigarreau Gros ? West's White Heart, ,ae. to Bigarreau Tardif, " Thomp. Groote Princess, HoUandische Grosse, Prinzessin Kirsche, Cerise Ambree. N. Duh^ This noble fruit is the Bigarreau par excellence, and is unquestionably one of the largest, most beautiful and delicious of cherries. It was intro- duced into this country about the year 1800, by the late William Fig. 71. Bigaiiem. 190 THE CHERRY. Prince, of Flushing, and has been very exiensively disseminated under the names of Yellow Spanish. Graffion, and Bigarreau, The tree is short but thrifty in growth, making strong lateral shoots, and forming a large and handsome head with spreading branches — and it commences bearing abundantly and regularly even while young. Its very large size and beautiful appear- ance, together with the firmness of its flesh renders it a very valuable variety to cultivate for market. Fruit very large, and of a beautiful waxen appearance, regu- larly formed, obtuse heart-shaped, the base a good deal flatten- ed. Stalk stout, nearly two inches long, inserted in a wide hollow. Skin pale whitish yellow on the shaded side, bordered with minute carmine dots and deepening into bright red finely marbled on the sunny side. Flesh pale yellow, quite firm, juicy, with a rich, sweet, and delicious flavour if allowed fully to ripen. In perfection the last of June. This is often confounded with the following sort, from which it is easily known by its long and hroad leaves. It is most commonly known in the middle states as the Yellow Spanish, an incorrect name, which has been applied to two or three sorts, and the cherry so-called by the older pomologists does not now appear to be known. 32. Bigarreau, White. Prince's Pom. Man. White Ox Heart, {of the middle states.) White Bigarreau. Thomp. ? Large White Bigarreau. Tradescant, ) ^ Ox Heart. p<^^- Harrison Heart 1 Turkey Bigarreau ? Bigarreau blanc ? The White Bigarreau, which is more common in the neighbourhood of New- York and Philadelphia, than any other part of the country, is frequently con- founded with the foregoing, from which it is materially distinct. The first trees of this cherry were, we believe, intro- duced from Fi-ance, by Chancellor Liv- ingston. It does not appear, at this time, to be known in England, though it is probably identical with the Harrison Heart of Forsyth, and the Bigarreau of Hooker. It is inferior to the Bigar- reau or Graffion in hardiness, and in Fig. 72. White Bigarreau. the circumstance that it is a v(»r^' poo* bearer while the tree is young, though it boars fJne crops when BIGARREAU CHERRIES. 181 It has arrived at from twelve to fifteen years' growth. Tlie fruit stronglj' resembles that of the Bigarreau, but is not so obtuse heart-shaped, and is more irregular in its outline. But the trees may be readily distinguished even when very small, as the Bigarreau has broad flat foliage, while the White Bigarreau ha-s narrow waved leaves. Growth upright. Fruit of the largest size, heart-shaped, with a rather irregular outline, and a pretty distinct suture line on one side. Skin yel- lowish white at first, but becoming quite overspread with mar- bling of red. Flesh firm, but scarcely so much so as that of the Bigarreau, and when fully ripe, half tender, and more lus- cious than the latter cherry. It is very liable to crack after rain. Middle and last of June. Mr. Kenrick, in his description of the White Bigarreau, hag confused the characteristics of this and the former variety. On the whole, this variety is likely to be supplanted by the Bigarreau, which joins to most of its good qualities those of greater hardiness, vigour and productiveness. 33. Bigarreau Rouge. Thomp. This variety, which we have cultivated for several years, scarcely differs from the foregoing, ^^ except in the colour of the fruit, which is a little darker red. 34. Bigarreau, Holland. § Bigarreau d'Hollande. Noisette. Spotted Bigarreau. Armstrong's Bigarreau. The Holland Bigarreau is certain- ly one of the most beautiful of all cherries. The tree first imported into this country from France, is now growing at Dans Kamer, on the Hudson, the seat of the late Edward Armstrong, Esq. ; and it appears to us identical with the Bigarreau de HoUande, of which a coloured figure and description are given by Nois- ette, in the second edition of liis Jar- din Fruitier. It is there stated to have been received from Holland in 1828.* pjg, 73_ Holland Bigarremi. * Th'u B. d'Hollande is made synonymous with the Bigarreau by Thompson iii the 3d edition of the London Horticultural Society's Catalogue. Tnis is undoub^ cdly an error. 16 182 THE CHERRV. A cherry so large, fine and beautiful, and so productive even when youn^, and which is of rapid and hardy growth, cannot fail soon to become a general favourite in our fruit gardens, ll ripens about a week earlier than the Bigarreau, and the branch- es, which are spreading, or even drooping, are literally loaded with heavy bunches of fruit. Fruit very large, of a regular heart-shape, rather pointed. Skin white or very pale yellow in the shade, beautifully mottled and spotted on the sunny side, with bright carmine red. Stem rather slender, set in a deep hollow, and the fruit borne in thick clusters. Flesh firm, but not so much so as that of the Bigar- reau ; a little more juicy ; sweet and excellent, perhaps scarcely so high flavoured, but this depends somewhat on the dryness cf the season. Leaves very large and broad with rather light footstalks. Ripens 20th of June. 35. BiGARREATT, CoULEUR DE ChAIR. § Thomp. Noisette. Flesh-coloured Bigarreau. Gros Bigarreau, Couleur de Chair, j Gros Bigarreau Blanc. { Bigarreau a Gros Fruit Blanc. Large Heart-shaped Bigarreau, of Manning. Bigarreau de Rocmont. Coeur de Pigeon. Belle de Rocmont ? Fig. 74. Fiegh-coloured Big- arreau. The Flesh-coloured Bigarreau is a beautiful and excellent variety, much more tender in its flesh than most of its class, and which attains, under our warm skies, a higher flavour than it does in England. The leaves are not large, dark green, flat, with purplish footstalks. Tree moderately vigorous. Fruit very large, of a very oblong heart-shape, pointed at the end. Skin shining, of the palest yellow or flesh colour, with a bright red marbled cheek. Stalk moderately long and slender, set in a rather deep and nar- row hollow. Flesh half tender, or be- coming nearly tender when fully ripe, quite juicy and sweet, and in this climate high flavoured and luscious. Ripe the middle and last of June. On fruiting several ofthesynonymes above, we find them identical with this va. riety, which is truly first rate. BIGARREAtr CHERRIES. 163 36. BiGARREAu, Napoleon. § Thomp. BigaiTP.au Lauermann, "j Lauerraann'g Kirsche, 1 oc. to Lauermann's Grosse Kirsche, J Thomp. Lauermann's Herz Kirsche. J 'llie Napoleon Bigarreau is one of the finest of the firm fleshed cherries — large, well flavoured, handsome, and produc- tive. It was introduced into this country from Holland, by the late Andrew Parmentier, of Brooklyn. (The fruit cultivated and described by Mr. Manning and Kenrick under this name is, we think, not the true sort.) Fruit of the largest size, very regularly heart-shaped, a little inclining to oblong. Skin pale yellow, becoming amber in the shade, richly dotted and spotted with very deep red, and with a fine marbled dark crimson cheek. Flesh very firm, (almost too much so,) juicy, with an excellent flavour. Stalk very stout, short and set in a narrow cavity. Ripens a few days after the Bigarreau, about the first of July, and is a good and constant bearer. The fruit is not so obtuse as the Bigarreau, and is much more firm than the Holland, or the Flesh coloured varieties. .S7. Bigarreau Gros Cceuret. Thomp. Poiteau. Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. Gros Coeuret. Bon. Jard. This, the true Large Heart-shaped Bigarreau, is a French variety only rarely seen in the fruit gardens of this country. Fruit large, roundish heart-shaped, with a suture line fre- quently raised, instead of being depressed. Skin at first yel- lowish red, marked with deeper red streaks, but becoming, when fully ripe, a dark shining red, almost black. Stalk inserted in a shallow hollow. Stone oval and rather large. Flesh firm, purplish, a little bitter at first, but of an excellent rich flavour when fully matured. Ripe from the 10th to the middle of July. 38. Bigarreau, Large Red. , Gros Bigarreau Rouge. Poiteau. Bigarreau a Gros Fruit Rouge. Bon. Jard. Bigarreau a Gros Fruit Rouge. Thomp. ? Belle de Rocmont, (qfsome.) The Large Red Bigarreau is another handsome French va- riety, very rare in the United States, and which we hope to see more extensively known. Fruit very large, of an oblong heart-shape, rather irregular in its outline, a good deal swollen on one side, the shoulder* ■J84 CHERRIES. projecting and marked with a distinct suture line often on both sides. Stalk rather large, and planted in a very deep and large hollow. Skin shining, yellowish, dotted and streaked with red in the shade, but dark red in the sun. Flesh yellowish, or stained with red next the stone, firm, and of a rich and very ex- cellent flavour. Matures early in July. Tree of very strong growth. 39. BiGARREAU, China. Prince's Pom. Man. Chinese Heart. Thomp. 7 A very striking and peculiar variety, having the skin beautifully mottled and of a shining waxen colour. It was raised by the late Wm. Prince, of Flushing, from the seed of the Bigar- reau, and is worthy of a place in the amateur's garden. Mr. Thompson incorrectly calls this, " Chi- nese Heart." It is a true Bigarreau, and we prefer to continue its proper name. The tree grows large, and the lateral branches are somewhat drooping, leaves broad, light green. Fruit of medium size, roundish or oval heart-shaped, with a distinct suture line. Skin shining, at first light amber colour, mottled with red spots, but becoming red, speck- led with numerous lighter spots when fully! ripe. Stalk long and slender, set in a shallow! hollow. Flesh firm, or half tender when fully ripe, with a sweet, rich and peculiar flavour. This variety is the more valuable as it ripens p. 75""^^^ Sie- a few days later than the cherry season. aneau. 40. BiGAREEAU Tardif de HiLDESHEiM. Thomp. Sicklcr. Bigarreau marbre de Hildesheim. Did. D'Agn. Bigarreau Blanc Tardif de Hildesheim. Hiklesheimer ganz Spate Knorpel Kirsche. Hildesheimer fepate Herz Kirsche. Spate Hildesheimer Marmor Kirsche. Hildesheim Bigarreau. Prince. The Hildesheim Bigarreau is a rare German variety, which ripens here in August, and according to Thompson, is the latest sweet cherry known , a quality that renders it peculiarly valu- able. Fruit of medium size, heart-shaped. Skin yellow, mottled and marbled with red. Flesli pale yellow, firm, with a sweet and agreeable flavour. The tree is hardy, and will doubtless prove a valuable variety in this country. BI6ARREAU CHERRIES. IM 41. BiGARREAIT, BlACK. Bigarreau Noir. The Black Bigarreau is a second rate sort, an.l an indilferent bearer. Fruit middle sized, heart-shaped, .coking much like a Black Heart. Skin at first dotted with red, but finally becom- ing quite black. Flesh firm and rather dry. First of July. Scarcely worth cultivation. 42. Black Bigarreau of Savoy. Ken. A very firm, large, black cherry, very recently imported from Savoy, by George Brown, Esq., of Beverly, near Boston. It has been rather more highly rated by the cultivators of Boston, than it deserves, as, though a handsome and rich fruit, it is rather too firm and dry in its flesh to rank as first rate. Its chief merit is that of hanging late upon the tree — till the middle of July. Fruit large, regularly heart-shaped, very slightly obtuse. Skin smooth and even on the surface, not very glossy, quite black at maturity. Stalk an inch and three fourths long, rather stout, set in a narrow even hollow. Flesh purple, quite firm and solid, with a rich but not abundant juice. Stone rather large. 43. Bigarreau, New Large Black. Ken. The new large black Bigarreau, a variety recently obtained from France, appears likely to prove one of the finest. The fruit is very large quite as handsome as that of the Black Tar- tarian, and ripens among the late varieties. Fruit very large, obtuse heart-shaped. Skin quite black and glossy at maturity. Flesh purple, pretty firm, but with a very rich and luscious flavour, more juicy than the other BlactC Bigarreaus. The tree is very thrifty in its growth, with large broad leaves. [This proves to be only the Black Tartarian. 8th ed.] 44. Buttner's Yellow. Thomp. Biittner's Wachs-Knorpel Kirsche. Buttner's Gelbe-Knorpel Kirsche. Raised by Biittner, of Halle, in Germany, and one of the few cherries entirely yellow. We have just received this variety from abroad. It is said to be a good bearer, and will no doubt, be a very interesting addition to the dessert. Mr. Thompson describes it as follows : Fruit of medium size, roundish, a little compressed on its sides. Skin pale yellow. Flesh firm, yellowish, sweet, and good. It npens at the usual cherry season. 16* 166 CHERRIES. 45. Downing's Red Cheek. A very handsome and excel- lent seedling cherry, just raised at this establishment, and which promises to be a charming addi- tion to the dessert. It somewhat resembles the Bigarreau, but is more tender and sweet, and rather more highly coloured. Fruit rather large, regularly obtuse heart-shaped, with a pretty distinct suture. Skin thin, (slightly pellucid when fully ripe,) white, with a rich dark crimson cheek (somewhat mot- tled,) covering more than half the fruit. Stalk an inch and a half long, set in an even hollow of moderate depth. Flesh yellow- ish, half tender, and of a very Fig. 76. Douming's Red Cheek. delicately sweet and luscious flavour. Leaves coarsely serra- ted, with dark footstalks. Ripens a few days before the Bigar- reau, or about the 14th of June. 40. Elton. § Thomp. Lind. P. Mag. The Elton, a seedling raised in 1806, by the late President of the London Hor- ticultural Society, is certainly one of the first of cherries in all respects. Its large size, early maturity, beautiful appear- ance, luscious flavour, and productiveness, render it universally esteemed. It is a cross-bred variety raised from the Bigar- reau or Grafiion with the White Heart for its male parent. The trees grow very vigorously, and are readily known, when in foliage, by the unusually dark red co- lour of the footstalks of the leaves. Fruit large, rather pointed, heart shaped. Skin thin, shining pale yellow on the shaded side, but with a cheek nex, the sun delicately mottled and streaked with bright red. Stalk long and slender. Flesh somewhat firm at first, but becom- ing nearly tender, juicy, with a very rich and luscious flavour, not surpassed by any large cherry known. Ripens about the middle of June, or directly after the May- rig. 77. E,l j>i^g^j, Grosse Schwarze Knoorpel, 1 ^' Kirscbe mit JSiftigem Fieisch. J A very remarkable, and a very good fruit. It is remarkable for' the exceed- ingly solid " liver like" consistence of its flesh, and the irregular surface of its skin. Its good qualities are, handsome appear- ance, late ripening, rich flavour, and mode- rate and uniform productiveness. When the trees are young and thrifty, the fruit is often of the largest size, fully as large as that of the Black Tartarian. It is an Eu- ropean variety, but a tree growing about 40 „._-_, . years since in the garden of an inn in ^' Biadk Bearu* DUKE CHERRI£S. 189 Maryland, attracted the notice of the late Wm. Prince, who propagated it under the name of Elkhorn, by which it was there known. The leaves are broad, the bark of a peculiarly- gray colour, and the growth quite vigorous. Fruit large, heart-shaped, with a very irregular or unevea surface. Skin deep black, glossy, (before fully ripe, deep pur. pie, mottled with black.) Stalk rather short, set in a pretty deep hollow. Flesh very solid and firm, dark purple, mode- rately juicy, with an excellent flavour. Ripe first and second week in July. 54. Tobacco Leaved. Thomp. Lind. Four to the Pound. Cerisier de 4 a Livre. Bigarreautier a Feuilles de Tabac. Bigarreautier a Grandes Fenilles. Ouignier a Feuilles de Tabac. Vier auf ein Pl'und. The tobacco leaved cherry is an example of one of the impo- sitions sometimes practised upon the public by dishonest nurse- rymen. It has been extensively sold, both in Europe and this country, under the high sounding title of " Four (cherries) to the Pound," while in fact it only bears a very small hard flesh- ed yellowish cherry tinged with a little red, with a long stalk, and a large stone, and of inferior flavour. Tiie leaves are very large and coarse. Class III. Duke Cherries. Fruit roundish, sub-acid at first, becoming nearly sweet ; skin thin ; flesh very iuicy and melti loured leaves.) iuicy and melting. Trees of upright or horizontal growth, with flat, dask co- lo " ■ 55. Arch Duke. Thomp. Lind. Fors. Griotte de Portugal. O. Duh. Nois. Portugal Duke. Late Arch Duke. Late Duke, {of some.) This is a variety of the Mayduke, with considerably larger fruit ; ripening a fortnight later, but we think inferior to it in flavour. It is very scarce in this country, and even abroad more than half the cherries sold under this name are either the Mayduke or the Late Duke. The trees of the true sort are good bearers, rather more vigorous than those of the Mayduke, with longer diverging branches, which become slightly pendu. lous in bearing specimens. 190 THE CHERRY. Fruit large, about a fourth larger than that of the Mayduke, nearly round or a little flattened. Skin, at first, red, but beconti- ing a very dark red, almost black. Stalk an inch and a half long, rather stout at its point of insertion in the fruit. Flesh dark red, melting, juicy, slightly bitter until fully ripe, when it is of an excellent, rich, sub-acid flavour. Ripe about the first of July. 56. Belle de Choisy. § Thomp. Nois. P. Mag. Ambree de Choisey, Ambree a Gros Fruit, Cerise Doucette, Cerise de la Palembre, Cerise a Noyau Tendre, Schone von Choisy. of Frenck gardens In our estimation, there is no cherry for the dessert, more delicate or delici- ous than the Belle de Choisy. It comes from the village of Choisy near Paris, where it was raised in 1760. The habit of the tree is nearly that of the Mayduke, the leaves dark, and the head upright. But the fruit is rounder, of a beautiful cornelian colour, and the flavour is very sweet and delici- ous. It thrives well, appears very Fig. 79. Belle de Choisy. hardy, is a regular, moderate bearer, and deserves a widely extended planting in this country. Fruit round or slightly depressed. Skin very thin and trans- lucent, showing a net-like texture of flesh beneath ; in colour, pale amber in the shade, but in the sun finely mottled with yel- lowish-red — the fruit fully exposed becoming a bright cornelian red. Flesh amber coloured, very tender and melting, of a deli- cate, sweet flavour. Stalk rather short, swollen at the upper end. Middle of June, or directly after the Mayduke. 57. Jeffrey's Duke. Thonip. Jeffrey's Royal. Lind. Jeffrey's Royal Caroon. Rovale, < /-> r> j. Cherry Duke, \ ^- ^"^- Royale Ordinaire. Poiteav, Jeffrey's Duke, or the Cerise Royale of the French gardens, is a fine sort considerably resembling the Mayduke, and is yet very rare in this country. It is much rounder than the May- duke, and seldom or ever becomes of that dark hue which the Utter fruit always assumes when fully ripe. DUKE CHERRIES. 191 Fruit of medium size, round, or a little flattened at the apex and base. Skin of a fine lively red. Stalk moderately long. Flesh yellowish amber, scarcely red. Juice abundant, and of a rich flavour. The trees are of a distinct habit of growth, be- ing very compact, and growing quite slowly. The buds are very closely set, and the fruit is borne in thick clusters. Mid- die and last of June. 58. Late Duke. § Thomp. Lind. P. Mag. Anglaise Tardive. A very large and fine Duke cnerry, ripening a month later than the Mayduke, and therefore a very valuable .sort for the dessert or for cooking. The tree is of vigo- rous growth, but when of bearing size, the whole branches spre'ad almost horizontally. Leaves larger than those of the Mayduke. Fruit large, flattened or obtuse heart- shaped, much more depressed in its figure than the Mayduke. Colour, when fully ripe, rich dark red ; (but at first white, mottled with bright red.) Stalk rather slender, inserted in a shallow hollow. Flesh yellowish, tender, juicy, with a sprightly sub-acid flavour, not quite so sweet and rich as the Mayduke. Ripens gradually, and hangs on the tree from the Fig. 80. Late Duke, middle of July till the 10th of August. The branches of this tree are slender in their growth, and the whole habit of the tree seems to incline more to the Morella than the Duke class. 59. Mayduke. § Mill. Thomp. Lind. Royale Hative, Cherry Duke, [of some,) Cerise Guigne, Coularde, De Hollande, D'Eispagne, Griotte Grosse Noire, Griotte D'Espagne, (of some,) Griotte Precoce, {of some,) Early Duke, Large Mayduke, Morris Duke, of various of various Morris' Early Duke, English French Benham's Fine Early Duke, y gardens, gardens. I'liompson's Duke, ac. to Portugal Duke, Thomp. Buchanan's Early Duke, Milieu's Late Heart Duke. This invaluable early cherry is one of the most popular sorts in all countries, thriving almost equally v,'ell in cold or warm climates. This, the Black Heart, and the Bigarreau, are the most extensively diffused of all the finer varieties in the United States. And among all the new varieties none has been found 192 THE CHERRY. to supplant the Mayduke. Before it is fit for table use, it is admirably adapted for cooking ; and when fully ripe, it is, perhaps, the richest of the sub-acid cher- ries. In the gardens here, we have no- ticed a peculiar habit of this tree of pro- ducing very frequently some branches which ripen much later than the others, thus protracting for a long time the pe- riod in which its fruit is in use. The Mayduke is remarkable for its upright, or, as it is called, fasiigiate head, especi- ally while the tree is young, in distinc- tion to other sorts, which produce many lateral branches, t Fruit roundish or obtuse heart-shaped, growing in clusters. Skin at first of a lively red, but when fully ripe of a rich dark red. Flesh reddish, tender and melting, very juicy, and, at maturity. Fig. 81. Mayduke. rich and excellent in flavour. This fruit is most frequently picked while it is yet red, and partially acid, and before it attains its proper colour or flavour. It begins to colour, about New- York, in favourable seasons, the .last of May, and ripens during the first half of June. Mayduke is said to be a corruption of Midoc, the province in France, where this variety (the type of all the class now called Dukes) is believed to have originated. Holman's Duke, appears to be only an accidental variety of the Mayduke, ripening from a week to two weeks later. The Late Mayduke, of some gardens, is of similar character, and was obtained by grafting from the late ripening branches of the common Mayduke 60. Royal Duke. Thomp. Royale Anglaise Tardive. Fruit large, roundish, and distinctly oblate or flattened. Skin /dark red. Flesh reddish, tender, juicy and rich. A good bear- er. Ripens in the last of June. The true Royal Duke is very rare in this country. The fruit is a good deal larger than the May Duke, and more flat- tened at the top and bottom. It is readily known from the Lale Duke and Archduke, by its upright growth, which is similar to riiat of the Mayduke. MORELLO CHERRIES. 193 f^g. 82. Sweet Mont- morency. 61. Sweet Montmorency. § Man. Allen's Sweet Montmorency. This cherry, a seedling raised by J. F. Allen, Esq., of Salem, Mass., does not properly be- long here, as, though in e.xternal appearance it resembles a Montmorency, it isof very sweet and delicate flavour, and the whole growth and habit of the tree is rather that of a Heart cherry than a Duke, or Morello. It is no doubt an accidental hybrid between these two classes. It is a good bearer, ripens long after sweet cherries are gone, and is a valuable acquisi- tion to all collections of this fruit. Fruit of medium size, round, slightly flat- tened at the base, with a distinctly depressed point at the apex. Skin pale amber in the shade, light red, slightly mottled, in the sun. Stalk an inch and three fourths long, rather slender, inserted in a small, shallow, even hol- low. Flesh yellowish, tender, sweet and ex- cellent. Ripens here the last week in July; in Boston during the early part of August. Class IV. Morello, or Aci^ Cherries. (Fruit round, or flattened, acid, skin thin, flesh jmcy and melting. Trees of low and spreading growth, with slender branches, wliich are often drooping and wiry, ajid small dark green foliage.) 62. Belle Magnifique. P.Ian. Belle et Magnifique. Ken. A sort recently imported into the neighbourhood of Boston, from France, and first introduced to notice here by Gen. Dear- born. The tree is of stronger growth than most of its class, and bears moderate crops. Fruit large, round. Skin light red, mottled with darker spots. Stalk pretty long and inserted in a hollow of moderate depth. Flesh juicy, but quite acid. Good for preserving. Ripens about the middle or last of July. 63. Buttner's October Morello. Thomp. Biittner's October Zucker Weichsel. A new, Dutch, acid cherry, said to be the latest variety known 17 194 THE CHERRY. in Europe, and chiefly valued for ripening long after all others have disappeared. We have received trees, but they have ro« yet borne fruit. It is described as a dark red fruit of medium size, round, flesh juicy and tender, and quite acid, being only fit for culinary uses. Ripens in September and hangs on the tree till October. 64. Carnation. § Thomp. Lind. Wax Cherry. Crown. Cerise Nouvelle d'Angleterre, 1 , ^ r , Cerise de Portugal, ^"J ^''^'^^ Grosse Cerise Rou;:e Pale, l .g'"'"'^'^. Grioltier Roiige Pale, "i" '" Griolte de Viilennes. J ■'««»?• A very handsome, light red, large cherry, highly esteemed here for brandying and pre- serving. Fruit large, round. Skin at first yellowish white, mottled with red, but becoming a lively red slightly marbled. Stalk about an inch and a half long, stout. Flesh tender, a little more firm than most of this division, but juicy, and Avhen fully ripe, of a sprightly and good sub-acid flavour. The foliage is pretty large, and the wood strong, but the tree has a spreading, rather low habit. It is a moderate but regular bearer, and the fruit hangs aJ long while on the branches, without decaying. Ripe the middle and last of July. Prince's Duke is a Fig. 83. Carnation. very large variety of this cherry, raised from a seed of it, by Mr. Prince, of Long Island. Its shy habit of bearing renders it of little value. 65. Cluster. Thomp. Cense a Bouquet. Poiteau. Duh. Cerisier a Trochei, "] Chevreuse, r r- i Commune a Trochet, yJ ^''f^'* IVes Fertile, 1 g^'rams. IVes Fertile, Griottier a Bouquet Bouquet Amareile, Trauben Amareile, Busch Weichsel, Flandrische Weichsel, Biischel Kirsche. j of (he Germans. Fi«. 81. auster. A very curious fruit, growing closely clustered around a common stalk. Eacb MORELLO CHERRIES, 195 flower varies from the normal state, by having several pistils or styles, several of which, frequently five or six, become perfect fruits forming a bouquet or cluster. The fruit is too acid to be of any value except for preserving. Fruit of small size, borne in clusters of from two to six ; round, of a lively red. Ripens the last of June. The tree it small in all its parts. 66. Early May. Thomp. Lind. May Cherry. Lang. Small May. Cerisier Nain a Fruit Roud. — — — ^— — Precoce. O. Duh, Griottier Nain Pr6coce. • Hative. (. Precoce. ;, • Nain Precoce. If Petite Cerise Rouge Precoce. '-^ Kdnigliche Araarelle. Friihe Kleine Runde. Zwerg Weichsel. One of the smallest, as well as the earliest of cherries. The tree very small and dwarfish, scarcely growing more than eight feet high. It is not worth cultivation now that we have the Early Purple Guigne, Baumann's May, and the like. Fruit small, round, slightly flattened. Stalk an inch long, rather slender, pretty deeply set. Skin pale red, or, at matu- rity, a rather lively light red. Flesh soft, juicy, and quit** acid 67. Flemish. Thomp. Montmorency, {of LindUy.) Kentish, {of some.) Cerise a Courte Quene. PoiL Montmorency a Gros Fruit, ) Gros Gobet, [ O. Duh. Gobet a Courte Queue. ) A Courte Queue de Provence. English Weichsel. ? Weichsel mit gauzkurzen stiel, Double Volgers. This is a very odd looking fruit, being much flattened, and having a very short stalk. The only bearing tree we have seen, in this country, is one in the garden of Madame Parmenlier, Brooklyn, N. Y. The Flemish is not a good bearer, and lias not, therefore, ever become a popular Cruit even in France or Flanders, Fig. 85. Flemuli. 196 THE CHERKV. where it originated. It is well suited to the grounds of the curious amateur. Fruit rather large, very much flattened both at the top and base, and generally growing in pairs. Stalk stout, scarcely ever an inch long, deeply inserted in a hollow which has often a furrow or hollowed slope on one side. Skin shining, of a bright lively red. Flesh yellowish white, juicy, and sub-acid. Good for preserving — but, unless very ripe, scarcely rich enough for table use. Last of July. 68. Kentish. § Thomp Virginian 3Iay, \ of American Early Richmond, > gardens. Kentish, or > , . , Flemish. \ ^^'^■ Common Red, "\ PrCherry, [of iJie English. Kentish Red. J 3Iontniorency. O. Dtih. "I Montmorency a longue queue, \oftJie Commune, j French. Muscat de. Prague. j The true Kentish cherry, an old European sort, better known here as the Early Richmond is one of the most valuable of the acid cherries. It begins to colour about the 20th of May, and may then be used for larts. while it will hang upon the tree, gradually growing larger, and losing its acidity, until the last of June, or, in dry seasons, even till July, when it becomes of a rich, sprightly, and excellent acid flavour. The tree grows about 18 feet high, with a roundish spreading head, is exceedingly productive, and is from its early maturity a very profitable market fruit, being largely planted for this purpose in New- Jersey. This kind is remarkable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The fruit is then exposed to the sun, and becomes one of the most excellent of all dried fruits. Fruit when it first reddens rather small, Fig. 86. Kentish. but, when fully ripe, of medium size, round, or a little flattened ; borne in pairs, (our Jig. should be one half larger.) Skin of a fine bright red, growing some- what dark when fully ripe. Stalk an inch and a quarter long, rather stout, set in a pretty deep hollow. Flesh melting, juicy, and, at maturity, of a sprightly rather rich acid flavour. We follow Thompson in making the true Montmorency of (he French synonymous with this. But we confess that we are MORELLO CHERRIES. 191 inclined to believe that it may prove distinct. The true Mont- morency, which is now very scarce in France, (and is rather a shy bearer,) is carefully described and figured by Poiteau and others, as a larger growing tree, producing much richer fruit, with a longer and thicker stalk, and quite as sweet and high flavoured as that of the finest Duke cherry. 69. Late Kentish. Common Red. T Pie Cherry. I „/• j,^,^- „„ Common Sour Cherry. W^'?^'-'^ Kentish Red. ' ^ Kentish. This cherry, a variety of the Kentish, is better known among us than any other acid cherry, and is especially abundant on the Hudson, and in the neighbourhood of New-York, where it is most extensively disseminated along the fences and road sides, propagating itself readily by seeds and suckers. It does not seem to be exactly identical with any one of this class known abroad, and is perhaps a seedling sort belonging to America. It is emphatically the Pie Cherry of this country, being more generally grown than any other sort, the poorest and most neg- lected garden affording so hardy a fruit in abundance. It is quite acid even when fully ripe, and the stone does not adhere to the stalk, like that of the foregoing. It ripens two or three weeks after the cherry season, or about the middle or last of July. It is two weeks later than the preceding sort, and is much more acid. Fruit of medium size, round, slightly flattened. Stalk an inch, to one and a half long, strong, and straight. Skin deep lively red, when fully ripe. Flesh very tender and abounding with a highly acid juice. 70. MoRELLO. Thomp. Lind. Lang. English Morello. Large Morello. Dutch Morello. Late Morello. Ronald's Large Morello. Milan. Lang. Cerise du Nord. Nois. Griotte Ordinaire du Nord. September Weichsel Grosse. The Morello is a fine fruit. Its name is said to be derived from the dark purple colour of its juice, which resembles that ot the Morus or Mulberry.* When grown in a shaded situation * Or, aa othcis say, from the French morette, (a negress,) from the dark and shioiiur skin. 17* 198 THE CHERRY. the fruit will hang on the tree, here, til. August, and m England, where it is trained on north walls especially to retard its season, it frequently hangs till near frost, when it becomes a rich and agreeable table fruit. This sort, the Large or true Morello, is yet very scarce in this country, but we hope wV\ not long continue so, as it is highly valu- ab' e for all kinds of preserves, and is an agree- able addition to a dessert. Fruit of pretty large size, round — or slightly obtuse heart-shaped. Skin dark red, becoming nearly black when fully ripe. Flesh dark pur- plish red, tender, juicy, and of a pleasant sub- acid flavour when quite mature. Ripe 20th of July. The Common Morello of this country, large- ly cultivated in some districts, is a smaller va- riety of the foregoing, its fruit being about two | thirds the size, and a little darker in colour. It is of equally fine flavour, and is highly es- teemed for drying, for preserving in sugar or brandy, or for bottling ; keeping, in the latter Fig. 86. Morello. mode, like green gooseberries without sugar or brandy, for seve- ral months. The branches are smaller and more slender than those of the true Morello, and unfortunately are more liable to the attacks of the weevil, which causes the knots on the Plum, than those of any other cherry ; for which cutting off" and burn- ing, early in the spring, is the only remedy. 71. Plttmstone Morello. § Thomp. Prince. This is undoubtedly one of the best of the acid cherries. Its late maturity, handsome appearance, and good flavour, as well as its thrifty and productive habit, render it highly esteemed wherever it is known. It is, per- haps, the largest of this division of cherries, and it receives its name from the rather long- er and more pointed stone, than is commonly seen in acid cherries. Fruit large, roundish, inclining to a heart- shape. Skin deep red. Stalk an inch and a half long, rather slender and straight, set in a hollow of moderate depth. Flesh reddish, tender, juicy, and when fully matured, of a y. g- piumsto sprightly and agreeable acid flavour. Last of ^ MoreUo. "^ July. MORELLA CHERRIES. 198 72. Rumsey's Late Morello. § A new variety, of remarkable habit, of which the orioina.- tree now ten or twelve years old, was raised by our friend, Dr. J. S. Rumsey, of Fishkill Landing, on the Hudson. It is just coming into bearing, and gives promise, from its extraordinary late- ness, large size, and handsome appeal ance, of becoming a very favourite acid cherry for preserving and cooking. Tlie tree has the Morello habit, with, however, unusually light coloured wood and leaves. A kw of the fruit commence ripening about the first of August, while many on the tree are yet small and green, and tliey con- tinue ripening gradually until the first frosts. Fruit frequently borne in pairs, large, roundish heart-shaped. Skin very smooth and polished ; before fully ripe, of a light yel- lowish red or cornelian colour — becoming at maturity, a rich lively red, with a distincJ: suture line on one side. Stalk long (for a Morello,) inserted in a narrow and rather deep hollow. Flesh very juicy and melting, with too much acid for the table. Stone long, resembling that of the Plumstone Morello. Fig. 88. Rumsey's Late Morello. Ornamental Varieties. 73. Large Double Flowering. Double French Cherry. Merisier a Fleurs Doubles. Thomp. Duh. Prunus cerasus pleno. Cerasis sylvestria, flore pleno. Arb. Brit. * The double blossomed cherry bears no fruit, but whoever ad- mires a beautiful flowering tree, cannot refuse a place in hig garden to this one, so highly ornamental. Its blossoms, which appear at the usual season, are produced in the most showy profusion ; they are about an inch and a half in diameter, and resemble clusters of the most lovely, full double, white roses. The tree has the habit and foliage of the Mazzard Cherries, and «oon forms a large and lofty head. 900 THE CHERRY. 74. Dwarf Double Flowering. Double Flowering Kentish. Small Double Flowering. Cerisier a Fleurs Doubles. Thoinp. N. Duh. This is a double flowering variety of the sour, or Kentisl: cherry, and has the more dwarfish habit and smaller leaves and branches of that tree — scarcely forming more than a large shrub, on which account it is perhaps more suitable for small gardens. The flowers are much like those of the large double flowering, but they are not so regular and beautiful in the-'r form. 75. Chinese Double Flowering. Yung To. Cerasus serrulata. » Arb. Bnt. Serrulated leaved Cherry, i This is a very rare variety, recently imported from China, with the leaves cut on the edges in that manner known as ser- rulate by botanists. Its flowers which are borne in fascicles are white, slightly tinged with pink, and nearly as double as those of the large double flowering. The tree considerably re- sembles the sour cherry tree, and appears rather dwarfish in its growth. 76. AVeeping, or Allsainij. Thomp. Ever flowering Cherry. ) Arb. Brit. C. vulgaris, semperplorens. J Cerise de la Toussainte. N. Duh. Noia. Guignier a rameaux pendans,"] Cerise Tardive, ! of the Cerisier Pleurant, | French. Cerise de St. Martin. J St. Martin's Amarelle, "j Martin's Weiclisel, 1 of the Monats Amarelle, '.Dutch. Allerheiligen Kirsche. J This charming little tree, with slender, weeping branches, clothed with small, almost myrtle-lik^foliage, is a very pleasing ornament, when introduced on a lawn. Its fruit is a small, deep red Morello, which is acid, and in moist seasons, is produced for a considerable period successively. When grafted, as it generally is, about the height of one's head, on a straight stem of the common Mazzard, it forms a beautiful parasol-like top, the ends of the branches weeping half way down to the ground, THE CURRANT. 2111 77. Virginian Wild Cherry. Wild Cherry, of the United States. Cerasus Virginiana. Arh. Brit. Dec. Cerasier de Virginie. French. Virginisch Kirsche. German. Our na.ive wild cherry is too well known to need minute de- scription. It forms a large and lofty forest tree, with glossy, dark green leaves, and bears currant-like bunches of small fruit, which are palatable, sweet, and slightly bitter when fully ripe, at midsummer. They are, however, most esteemed for preparing cherry bounce, a favourite liqueur in many parts of the country, made by putting the fruit along with sugar in a demijohn or cask of the best old rum. The Mack wild cherry, (C serotina, Torrey and Gray,) which ripens the first of September, is the best kind. The other spe- cies, (C. Virginiana,) which is commonly known as the Choke Cherry, bears reddish coloured fruit, which is more astringent, and ripens a month earlier. Selection of cherries for a small garden. Early Purple Guigne, Baumann's Early, Knight's Early Black, Mayduke, Bigarreau, Tartarian, Downer's Late, Elton, Tradescant's Black, Belle de Choisy, Sweet Montmorency, Kentish, Morello. The hardiest cherries are the Kentish, (or Virginian May,) the Morello, and the Mayduke. These succeed well at the farthest limits, both north and south, in which the cherry can be raised, and when all other varieties fail, they may be depended on for regular crops. Next to these, in this respect, are thf. Black Heart, Downer's Late, Downton, and Elton. CHAPTER XIIL THE CURRANT. R3)es nibrum, Lin. GrossulacetB, of botanists. GrostttUer commun, of the French ; Die JohannisbeeTe, German ; Aa&esseboam, Dutch ; Ribes rosso, Italian ; and GrosseUa, Spanish. The name currant is said to be derived from the resemblance in the fruit to the little Corinth grapes or raisins, which, under the name of currants, are sol 1 in a dried state in such quantities by grocers ; the latter word )eing only a corruption of Corinth^ 803 THE CURRANT. and, the fruit of this little grape, being familiarly Known as such long before the common currants were cultivated. The currant is a native of Britain, and the north of Europe, and is, therefore, an exceedingly hardy fruit bearing shrub, seldom growing moi'e than three or four feet high. The fruit of the original wild species is small and very sour, but the large garden sorts produced by cultivation, and for which we are chiefly indebted to the Dutch gardeners, are large and of a more agreeable, sub-acid flavour. The Black Currant, (Ribes nigrum,') is a distinct species, with larger leaves, and coarser growth, and which, in the whole plant, has a strong odour, disagreeable, at first, to many persons. Uses. The cooling acid flavour of the currant is relished by most people, in moderate quantities, and the larger varieties make also a pretty appearance on the table. Before fully ripe, currants are stewed for tarts, like green gooseberries, and are frequently employed along with cherries or other fruits in the same way; but tlie chief value of this fruit is for making currant jelly, an indispensable accompaniment to many dishes. Currant shrub, made from the fruit in the same manner as lemonade, is a popular summer drink in many parts of the country, and cor- responds to the well known Paris beverage, eau de grosseilles. A sweet wine, of very pleasant taste, is made from their express- ed juice, which is very popular among farmers, but which we hope to see displaced by that afforded by the Isabella and Ca- tawba grapes, — which every one may make with less cost and trouble, and which is infinitely more wholesome, because it re- quires less additions, of any kind, to the pure juice. The fruit of the black currant is liked by some persons in tarts, but it is chiefly used for making a jam, or jelly, much valued as a domestic remedy for sore throats. The young leaves dried, very strongly resemble green tea in flavour, and have been used as a substitute for it. The season when currants are in perfection is midsummer, but it may be prolonged until October by covering the bushes with mats, or sheltering them otherwise from the sun. Propagation and culture. Nothing is easier of culture than the currant, as it grows and bears well in any tolerable garden soil. Never plant out a currant sucker. To propagate it, it is only necessary to plant, in the autumn, or early in the spring, slips or cuttings, a foot long, in the open garden, where they will root with the greatest facility. The currant should never be allowed to produce suckers, and, in order to ensure against this, the superfluous eyes or buds should be taken out before planting it, as has been directed under the head of Cut- tings. When the plants are placed where they are finally to remain, they should always be kept in the form of trees — that i% to say, with single stems, and heads branching out at from one RED AND WHITE CURRANTS. 203 foot, to three feet from the ground. The after treatment is of the simplest kind, thinning out the superfluous wood every winter, is all that is required here. Those who desire berries of an extra large size stop, or pinch out, the ends of all the strong growing shoots, about the middle of June, when the fruit is two- thirds grown. This forces the plant to expend all its strengtli in enlarging and maturing the fruit. And, we may add to this, that it is better not to continue the cultivation of currant trees after they have borne more than six or eight years, as finer fruit will be obtained, with less trouble, from young plants, which are so easily raised. There are, nominally, many sorts of currants, but the follow- ing sorts comprise all at present known, worthy of cultivation. The common Red, and the common White, are totally unde- serving a place in the garden, when those very superior sorts, the White, and Red Dutch, can be obtained. /. Med aiid White Currants, {R. ruhrum.) 1. Red Dutch. § Thomp. Lind. Large Red Dutch. New Red Dutch. Morgan's Red. Red Grape. Large Bunched Red. Long Bunched Red. Grosillier Rouge a Gros-Fruit. Fruit twice the size of the com- mon currant, red, and a little less acid. Clusters two to three inches long. 2. White Dutch. § Thomp. Lind. New White Dutch. Reeve's White. White Crysisd. Morgan's White. White Leghorn. This IS precisely snTiiiar to the foregoing in size and habit, and the fruit is equally large and of a fine yellowish white colour with a very transparent skin. It is considerably less acid than the Red Currants, and is therefoFe much preferred for the table. rig. 91. WhOeDutdL 204 THE CURRANT. 3. Champagne. § Tlomp. Lind. Pleasant's Eye Grosellier a Fruit Couleur de Chair. A large and handsome currant, of a pale pink, or flesh co. lour, exactly intermediate, in this respect, between the red and white Dutch. It is quite an acid sort, but is admired by many for its pretty appearance. 4. Knight's Large Red. Thomp. This seedling of Mr. Knight's is one of the largest of cur rants, being a third larger than the Red Dutch. 5. Knight's Early Red. Thomp. The merit of this variety is its ripening ten days earlier than other sorts. 6. Knight's Sweet Red. § Thomp. This is not a sweet currant, in a literal sense, but it is con- siderably less acid than the White Dutch, and much less so than all other varieties. 7. Striped Fruited. Thomp. Grosse Weiss und Rothgestreifte Johannisberre. A very pretty new currant from Germany, the fruit of which is distinctly striped with white and red. It is yet very rare. 3. May's Victoria. § A new variety recently received from England. It is said to bear very large bright red fruit, in bunches 5 or 6 inches in length. The fruit is bright red and hangs on the tree a month longer than any other sort. 77. Black Currants, (R. nigrum.) 9. Cobimon Black. Thomp. Black English. Cassis, (of the French.) The common Black English Currant is well known. The BLACK CURRANTS. 203 berries are quite black, less than half an inchi in diameter, and borne in clusters of four or five berries. It is much inferior to the following. 10. Black Naples. § Thomp. P. Mag. Lind. The Black Naples is a beautiful fruit, the finest and largest of all black currants, its berries often measuring nearly three fourths of an inch in diameter. Its leaves and blossoms appear earlier than those of the common black, but the fruit is later, and the clusters, as well as the berries, are larger and more numerous. Ornamental Varieties. There are several very ornamental species of currant, among which we may here allude to the Missouri Currant (Ribes Aureum,) brought by Lewis and Clark from the Rocky Mountains, which is now very common in our gardens, and generally admired for its very fragrant yellow blossoms. Its oval blue berries, which are produced in great abundance, are relished by some persons. But there is a Large Fruited Missouri Currant, a variety of this, which bears berries of the size of the Black Naples, and of more agreeable flavour. The Red Flowering Currant {R. sangidneiim,) is a very beautiful shrub from the western coast of America, with foliage somewhat like that of the common black, but which bears very charming clusters of large light crimson blossoms, in April. It is not quite hardy enough to stand the winters to the north of this. There are several varieties with white and pale pink flowers. CHAPTER XIV. THE CRANBERRY. Oxycoccus, Arb. Brit. Ericaceae, of botanists. AireUe, of the French ; Die Moosdieere, German ; Veen bessen, Dutch ; Osswocci , Italian. The cranberry is a familiar trailing shrub growing wild in Bwampy, sandy meadows, and mossy bogs, in the northern por- tions of both hemispheres, and produces a round, red, acid fruit. Our native species, (O. macrocarpus,) so common in the swamps of New-England, and on the borders of our inland lakes, as ta form quite an article of commerce, is much the largest and finest species ; the European cranberry, (O. palustris,) being 13 208 THE CRANBERRY. much smaller in its growth, and producing fruit inferior in size and quality. The value of the common cranberry for tarts, preserves and other culinary uses, is well known, and in portions of the coun- try where it does not naturally grow, or is not abundantly pro- duced, it is quite worth while to attempt its culture. Although naturally, it grows mostly in mossy, wet land, yet it may be easily cultivated in beds of peat soil, made in any rather moist situation, and if a third of old thoroughly decayed manure is added to the peat, the berries will be much larger, and of more agreeable flavour than the wild ones. A square of the size of twenty feet, planted in this way, will yield three or four bushels annually — quite sufficient for a family. The plants are easily procured, and are generally taken up like squares of sod or turf, and planted two or three feet apart, when they quickly cover the whole beds. In some parts of New-England, low and coarse meadows, of no value, have been drained and turned to very profitable ac- count, by planting them with this fruit. The average product is from eighty to 100 bushels of cranberries, worth at least one dollar a bushel, and the care they require after the land is once prepared and planted is scarcely any at all, except in gathering. Some of the farms in Massachusetts, yield large crops, partly from natural growth, and partly from cultivated plantations. The " New-England Farmer" states that Mr. Hayden, of Lincoln, Mass., gathered 400 bushels from his farm in 1830. The cran- berry grows wild in the greatest abundance, on the sandy low necks near Barnstable, and an annual cranberry festival is made of the gathering of the fruit, which is done by the mass of the population, who turn out on the day appointed by the au- thorities, and make a general gathering with their cranberry rakes, a certain portion of the crop belonging, and being deli- vered, to the town. Capt. Hall, one of the most successful cranberry cultivators of that neighbourhood, thus turns his sandy bogs and rush- covered land to productive beds of cranberry. After draining the land well, and removing all brush, he ploughs the soil where it is possible to do so ; but he usually finds it sufficient to cover the surface with a heavy top-dressing of beach sand, digging holes four feet apart into which he plants sods, or square bunches, of the cranberry roots. These soon spread on every side, overpowering the rushes, and forming a thick coating to the surface. A laborer will gather about thirty bushels of thf fruit in a day, with a cranberry rake. Cranberry culture would be a profitable business in this neighbourhood, where this fruit is scarce, and, of late years, sells for two or three dollars a bushel. THE FIG. 207 CHAPTER XV. THE FIG. Ficus Carica, L. Arb. Brit. Urticaceee, of botanii. can be grown in less space, in more unfavourable circum- stances, and brought sooner into bearing than any other." Iq the United States the gooseberry, in humble gardens, is fre. 214 THE GOOSEBERRY. quently seen in a very wretched state — the fis.'<: poor and ^mall; and covered with mildew. This arises part'.y fiovn ignorance of a proper mode of cultivation, but chiefly from the sorts grown being very inferior ones, always much liable to this disease. Propagation. Gooseberry plants should only be raised from cuttings. New varieties are of course raised from seed, but no one here will attempt to do what, under more favourable cir- cumstances, the Lancashire growers can do so much better. In preparing cuttings select the strongest and straightest young shoots of the current year, at the end of October (or very early in the ensuing spring ;) cut out all the buds that you intend to go below the ground (to prevent future suckers,) and plant the cuttings in a deep rich soil, on the north side of a fence, or in some shaded border. The cuttings should be inserted six inch- es deep, and from three to six or eight inches should remain above ground. The soil should be pressed very firmly about the cuttings, and, in the case of autumn planting, it should be examined in the spring, to render it firm again should the cut- ting have been raised by severe frost. After they have become well rooted — generally in a year's time — they may be trans- planted to the borders, where they are finally to remain. Cultivation. The gooseberry in our climate is very impa- tient of drought, and we have uniformly found that the best soil for it is a deep strong loam, or at least whatever may be the soil, and it will grow in a great variety, it should always be deep — if not naturally so, it should be made deep by trenching and manuring. It is the most common error to plant this fruit shrub under the branches of other trees for the sake of their shade — as it always renders the fruit inferior in size and fla- vour, and more likely to become mouldy. On the contrary, we would always advise planting in an open border, as if the soil is sufficiently deep, the plants will not suffer from dryness, and should it unfortunately be of a dry nature, it may be ren- dered less injurious by covering the ground under the plants with straw or litter. In any case a rich soil is necessary, and as the gooseberry is fond of manure a pretty heavy top-dressing should be dug in every year, around bearing plants. For a later crop a few bushes may be set on the north side of a fence or wall. For the gooseberry, regular and pretty liberal pruning is ab- solutely necessary. Of course no suckers should be allowed ',o grow. In November the winter pruning should be perform- ed. The leaves now being off it is easy to see what proportion of the new as well as old wood may be taken away ; and we will here remark that it is quite impossible to obtain fine gooseber^ ries here, or any where, without a very thorough thinning (Ait of the branches. As a general rule, it may safely be said that one half of the head, including old and young branches (more KKD GOOSEBERRIES. 215 fispecially the former, as the best fruit is borne on the young wood,) should now be taken out, leaving a proper distribution of shoots throughout the bush, the head being sufficiently thinned to admit freely the light and air. An additional pruning is, in England, performed in June, which consists in stopping the growth of long shoots by pinching out the extremities, and thinning out superfluous branches ; but if the annual pruning is properly performed, this will not be found necessary, except to obtain fruit of extraordinary size. The crop should always be well thinned when the berries are about a quarter grown. The gooseberry is scarcely subject to any disease or insect in this country. The mildew, which at- tacks the half grown fruit, is the great pest of those who are un^ acquainted with its culture. In order to prevent this, it is only necessary — 1st, to root up and destroy all inferior kinds subject to mildew ; 2d, to procure from any of the nurseries some of the best and hardiest Lancashire varieties ; 3d, to keep them well manured, and very thoroughly pruned every year. We do not think this fruit shrub can be said to bear well for more than a half dozen years successively. After that the fruit becomes inferior and requires more care in cultivation. A succession of young plants should, therefore, be kept up by striking some cuttings every season. Varieties. The number of these is almost endless, new ones being produced by the prize growers every year. The last edition of the London Horticultural -ociety's Catalogue enumerates 149 sorts considered worthy of notice, and Lindley's Guide to the Orchard, gives a list of more than seven hundred prize sorts. It is almost needless to say that many of these very closely resemble each other, and that a small number of them will comprise all the most valuable. The sorts bearing fruit of medium size are generally more highly flavoured than the very large ones. We have selected a sufficient number of the most valuable for all pi-actical pur- poses. /. Red Gooseberries. 1. Boardman's British Crown. Fruit very large, round- ish, hairy, handsome and good. Branches spreading. 2. Champagne. A fine old variety, of very rich flavour. Fruit small, roundish-oblong, surface hairy, pulp clear ; branch- es of very upright growth. 3. Capper's Top Sawyer. Fruit large, roundish, pale red, hairy; rather late, flavour very good. Branches drooping. 4. Farrow's Roaring Lion. An immense berry, and hangs late. Fruit oblong, smooth ; flavour excellent ; branches drooping. dl6 GOOSEBIJRRIBS. 5. Hartshorn's Lancashire Lad. Fruit large, roundisV dark red, hairy ; flavour very good ; branches erect. 6. Keen's Seedling. Fruit of medium size, oblong, hair)\ flavour fir-ji rate ; branches drooping. Early and productive. 7. Leigh's Rifleman. Fruit large, roundish, hairy ; fla, vour first rate ; branches erect. 8. Melling's Crown Bob. Fruit large, oblong, hairy ; fla- vour first rate ; branches spreading. 9. Miss Bold. Fruit of medium size, roundish, surface downy ; flavour excellent ; branches spreading. 10. Red Warrington. Fruit large, roundish-oblong, hairy ; flavour first rate ; branches drooping. //. Yelloio Gooseberries. 11. Buerdsill's Duckwing. Fruit large and late, obovate, smooth ; flavour good ; branches erect. 12. Capper's Bunker Hill. Fruit large, roundish, smooth ; flavour good ; branches spreading. 13. Early Sulphur. Fruit middle size, and very early, roundish, hairy ; flavour first rate ; branches erect. 14. Gorton's Viper. Fruit large, obovate, smooth ; fla- vour good ; branches drooping. 15. Hill's Golden Gourd. Fruit large, oblong, hairy; fla- vour good ; branches drooping. 16. Part's Golden Fleece. -Fruit large, oval, hairy ; fla- vour first rate ; branches spreading. 17. Prophet's Rockwood. Fruit large and early, roundish, hairy ; flavour good ; branches erect. 18. Yellow Champagne. Fruit small, roundish, hairy ; fla- vour first rate ; branches erect. 19. Yellow Ball. Fruit of middle size, roundish, smooth ; flavour first rate ; branches erect. III. Green Gooseherries. 20. Colliers' Jolly Angler. Fruit large and late, oblong, downy ; flavour first rate ; branches erect. 21. Berry's Greenwood. Fruit large, oblong, smooth; fla- vour good ; branches drooping. 22. Early Green Hairy, (or Green Gascoigne.) Fruit small and early, round, hairy ; flavour excellent ; branches spreading. 23. Edward's Jolly Tae. Fruit large, obovate, smooth; flavour first rate : bi'anches drooping. J4. Glenton Green. Fruit of middle size, oblongj hairy ^ flavour excellent ; branches drooping. WHITE GOOSEBEERIEb. JH 25. Green Walnut. Fruit middle sized, obovate, smooth ; flavour first rate ; branches spreading. 26. Hepburn Green Prolific. Fruit of middle size, round- ish, haii-y ; flavour first rate ; branches erect. 27. Massey's Heart of Oak. Fruit large, oblong, smooth ; flavour first rate ; branches drooping. 28. Parkinson's Laurel. Fruit large, obovate, downy ; fla- vour first rate ; branches erect. 29. PiTMASTON Green Gage. Fruit small, and hangs long, obovate, smooth ; flavour rich and excellent ; branches erect. 30. Wainman's Green Ocean. Fruit very large, oblong, smooth ; flavour tolerably good ; branches drooping. IV. White Gooseberries. 31. Cleworth's White Lion. Fruit large and hangs late, obovate, downy, flavour first rate ; branches drooping. 32. Cro3Ipton Sheba Queen. Fruit large, obovate, downy, flavour first rate ; branches erect. 33. Cook's White Eagle. Fruit large, obovate, smooth ; flavour first rate ; branches erect. 34. Capper's Bonny Lass. Fruit large, oblong, hairy ; fla- vour good ; branches spreading. 35. Hapley's Lady of the Manor. Fruit large, roundish- oblong, hairy ; flavour good ; branches erect. 36. Saunder's Cheshire Lass. Fruit large and very early, oblong, downy ; flavour excellent ; branches erect. 37. Woodward's Whitesmith. Fruit large, roundish-ob- long, downy ; flavour first rate ; branches erect. 38. Wellington's Glory. Fruit large, rather oval ; very dowy ; skin quite thin ; flavour excellent ; branches erect. 39. White Honey. Fruit of middle size, roundish-oblong, smooth ; flavour excellent ; branches erect. 40. Taylor's Bright Venus. Fruit of middle size, hangs a long time, obovate, hairy ; flavour first rate ; branches erect. Selection of sorts for a very stnall garden. Red ; Red War- rington, Keen's Seedling, Crown Bob. Yellow; Early Sul- phur, Yellow Ball. White ; Woodward's Whitesmith, Early White, Taylor's Bright Venus, White Honey. Geeen ; Pit. nuuiton Green Gage, Green Walnut, Parkinson's Laurel. 19 218 THE GBAPB. CHAPTER XVIL THK GRAPE. Vitis vinifera, L. Viiacece, of botanists. Vigne, of the French ; Weintravben, German ; Vigna, Italian ; Fid, oi Vhuu Spaniali. The history of the grape is almost as old as that of man. Growing in its highest perfection in Syria and Persia, its lus- cious fruit and the unrivalled beverage which its fermented juice affords, recommended it to the especial care of the patriarchal tillers of the soil, and vineyards were extensively planted, long before orchards or collections of other fruit trees were at all common. The grapes of the old world are all varieties of the wine grape, [Vitis vinifera,) which, though so long and so universally cultivated and naturalized in all the middle and southern por tions of Europe, is not a native of that continent, liMt came ori ginally from Persia. From the latter country, as civilization ad vanced westward, this plant accompanied it — first to Egypt, thej to Greece and Sicily, and gradually to Italy, Spain, France and Britain, to which latter country the Romans carried it aboui two hundred years after Christ. To America the seeds and plants of the European varieties were brought by numerous emigrants and colonists within the first fifty years after its set- tlement. The wild grapes of our own country are quite distinct species from the wine grape of Europe — are usually stronger in their growth, with larger and more entire foliage, and, in their native state, with a peculiar foxy odour or flavour, and more or less hardness of pulp. These traits, however, disappear in process of cultivation, and we have reason to hope that we shall soon obtain, from the wild type, new varieties of high quality, and of superiour hardiness and productiveness in this climate. The grape vine is in all cases a trailing or climbing deciduous ghrub, living to a great age,* and, in its native forests, clamber- ing over the tops of the tallest trees. In the deep rich alluvial soils of western America, it is often seen attaining a truly pro- digious size, and several have been measured on the banks of the Ohio, the stenjs of which, were three feet in circumference, and the branches two hundred feet long, enwreathing and fes- * Pliny gives an account of a vine six hundred years old, and there are said t# be vines in Burgundy more than four hundred years old. THE GEAPE. 219 tooning the tops of huge poplars and sycamores. In a cultivated state, however, it is found that fine flavour, and uniform pro- ductiveness, require the plants to be kept pruned within a small compass. Uses. The grape in its finest varieties, as the Hamburgh and the Muscat, is in flavour hardly surpassed by any other fruit in delicacy and richness, and few or none are more beau- tiful in the dessert. Dried, it forms the raisin of commerce, the most excellent of all dried fruits, every where esteemed, And wine, the fermented juice, has always been the first of all exhilarating liquors. Some idea of the past consumption of this product may be formed from the fact that more than 500,000,000 imperial gallons have been made in France, in a single year ; and as a data to judge of its value, we may add, that, while a great proportion of the viii ordinaire, or common wine, is sold at 10 or 12 cents a bottle ; on the other hand, particular old and rare vintages of Madeiras or Sherries will not unfrequently command twenty or thirty dollars a gallon. Soil. The universal experience in all countries has establish- ed the fact that a dry and warm soil is the very best for the vine. Where vineyards are cultivated, a limestone soil, or one composed of decaying calcareous rocks, is by far the best ; but where, as in most gardens, the vine is raised solely for its fruit, the soil should be highly enriched. The foreign grape will scarcely thrive w ell here on a heavy soil, though our native va- rieties grow and bear well on any strong land, but the essence of all that can be said in grape culture respecting soil is that it be dry and light, deep and rich. Frequent top-dressings of well rotted manure should be applied to vines in open borders, and this should every third or fourth year be alternated with a dressing of slacked lime. Propagation. The grape vine makes roots very freely, and is, therefore, easy of propagation. Branches of the previous or current year's wood bent down any time before midsummer, and covered with earth, as layers, root very freely, and make bearing plants in a coupl? of years, or very frequently indeed bear the next season. But the finer varieties of the vine are almost universally pro- pagated by cuttings, as that is a very simple mode, and an abundance of the cuttings being afforded by the annual trim- ming of the vines. When cuttings are to be planted in the open border, a some- what moist and shaded place should be chosen for this purpose. The cuttings should then be made of the young wood of the previous years' growth, cut into lengths about a foot or eighteen inches long, and having three buds — one near the top, one at the bottom, and the third in the middle. Before planting the cutting pare off its lower end smoothly, close below the buds, 220 THE GRAPE. and, finally, plant it in mellow soil, in a slit made by the spade, pressing the earth firmly about it with the foot.* The rarer kinds of foreign grapes are usually grown by cut- tings of shorter length, consisting only of two buds ; and the most successful mode is to plant each cutting in a small pot, and plunge the pots in a slight hotbed, or place the cuttings at once in the mould of the bed itself. In either case they will make strong plants in the same season. But the noost approved way of raising vine plants in pots is that of propagation by eyes, which we have fully explained in the first part of this work. This, as it retains the least portion of the old wood, is manifestly the nearest approach to raising a plant from the seed, that most perfect of all modes with respect to the constitution of a plant. In the case of new or rare sorts it offers to us the means of multiplying them with the greatest possible rapidity. As the grape usually receives its annual pruning in autumn or winter, the cuttings may be reduced to nearly their proper length, and kept in earth, in the cellar, until the ensuing spring. The hardier sorts may be buried in the open ground. The foreign and the native grapes are very different in their habits, in this climate, and, therefore, must be treated differently. The native sorts, as the Isabella and Catawba, are cultivated with scarcely any further care than training up the branches to poles or a trellis, and are, on this account, highly valuable to the farmer, while the European varieties are of little value in this climate except with especial care, and are, therefore, confined to the garden. 1. Culture of the Foreign Grape. The climate of the temperate portion of this country, so fa- vourable to all other fruits, is unfortunately not so for the foreign grape. This results, perhaps, from its variability, the great ob- stacle being the mildew, which, seizing upon the young fruit, prevents its further growth, causes ii to crack, and renders it worthless. Unwilling to believe that this was not the fault of bad culture, many intelligent cultivators, and among them men of capital, and much practical skill, have attempted vineyard culture, with vhe foreign sorts, in various sections of the country, under the most favourable circumstances, and have uniformly failed. On the other hand, the very finest grapes are produced under glass, in great quantities, in our first rate gardens, espe- cially in the neighbourhood of Boston ;f in the small yards or * In sandy or dry soils the cuttings may be left longer. t The vineries at the seats of J. P. Gushing and Col. Perkins, near Boston, pro iuce annually many ton3 of these grapes, grown in the highest perfection. THE GRAPE. 221 gardens of our cities, owing to the more uniform state of the at- niosphere, the foreign grape thrives pretty well ; and, finally, in all gardens of the middle states, the hardier kinds may, under certain modes of culture, be made to bear good fruit. Without entering into any inquiries respecting the particulat way in which the mildew (which is undoubtedly a parasitical plant,) is caused, we will endeavour to state concisely some practical truths, to which our own observation and experience have led us, respecting the hardy culture of the foreign grape. In the first place, it is well known, to gardeners here, that young and thrifty vines generally bear one or two fair crops of fruit ; second, that as the vine becomes older if it is pruned in the common mode, (that is to say the spurring-in mode of short- ening the side branches, arid getting fresh bearing shoots from main branches every year,) it soon bears only mildewed and imperfect fruit ; and, finally, that the older and larger the vine., the less likely is it to produce a good crop. This being the case, it is not difficult to see that, as the vine like all other trees is able to resist the attacks of disease or unfavourable climate just in proportion as it is kept in a young and highly vigorous state, it follows if we allow a plant to retain only young and vigorous wood, it must necessarily preserve much of the necessary vigour of constitution. And this is only to be done, so far as regards training, by what is called the re- newal system. The renewal system of training consists in annually providing a fresh supply of young branches from which the bearing shoots are produced, cutting out all the branches that have borne the previous year. Fig. i/1 represents a bearing vine treated in tnis manner, as it would appear in the spring of the year, after having been pruned. In this figure, a, represents the two branches of last year's growth trained TigT^lTRenewal Tram- up for bearing the present year ; h, the i^S- places occupied by the last year's wood, which, having borne, has been cut down to within an inch of the main arm, c. The present year, therefore, the two branches a, will throw out side shoots, and bear a good crop, while the young branches will be trained up m the places of h, to bear the next year when a, are in like manner cut down. This renewal training will usually produce fair fruit, chiefly as it appears to us, because the ascent and circulation of t.'je sap being mainly carried on through young wood, is vigorous, and the plant is healthful and able to resist the mildew, while, on the contrary, the circulation of the sap is more feeble and tardy, 19* 222 THB GRAPE. through the more compact and rigid sap vessels of a vine full oi old wood.* The above mode of training is very easily understood, but we may add here for the benefit of the novice ; 1st, that vines, in order that they may bear regularly and well, should always be kept within small bounds ; 2d, that they should always be trained to a wall, building, or upright trellis ;f and, 3d, that the leaves should never be pulled off to promote the ripening of the fruit. The ends of the bearing shoots may be stopped, (pinched off,) when the fruit is nearly half grown, and this is usually all the summer pruning, that under our bright sun the grape vine properly treated requires. Following out this hint, that here, the vine only bears well when it is young, or composed mainly of young wood, an intel- ligent cultivator near us secures every year abundant crops of the Chasselas, by a system of renewal by layers. Every year, from his bearing vines, he lays down two or more long and clean shoots of the previous year's growth. These root freely, are allowed to make another season's growth, and then are made to take the place of the old plants which are taken out ; and by this continual system of providing young plants by layers, he al- ways succeeds in obtaining from the same piece of ground fair and excellent grapes. Culture under glass without artificial heat. The great superiority of this fruit when raised under glass, renders a vine- ry an indispensable feature in every extensive garden. Even without fire-heat grapes may, under our bright sun, be grown admirably ; the sudden changes of the weather being guarded against, and the warmth and uniformity of the atmosphere sur- rounding the vines beins: secured. In the neighbourhood of Boston, cheap structures of this kind are now very common, and on the North River, even the Muscat of Alexandria and other sorts which are usually thought to require fire-heat, ripen regu- larly and well, witli moderate attention. A vinery of this kind may be erected so as to cost very little, nearly after the following manner. Its length may be thirty feet ; its width sixteen feet ; height at the front, two feet ; at the back twelve feet. This part of the structure may all be built of wood, taking, for the frame, cedar or locust posts, setting them three and a half feet in the ground, the portion rising above the ground being squared to four or five inches. On these posts, (which are placed six feet apart,) nail, on both sides, matched and grooved planks, one and a quarter inches thick. The space between these planks not occupied I>v the • See Iloare on the Grape Vine i And never on an arbour, except for the puipoees of shade. THE GRAFG. 22^ iHjst, fill in witli dry Ian, which should be well rammed down. The rafters should be fixed, and from three to four feet apart. The sashes forming the roof, (wliich are all the glass that will be necessary,) must be in two lengths, lapping in the middle, and arranged with a double groove in the rafters, so that the top and bottom ones may run free of each other. The building will, of course, front the south, and the door may be at either end. The border for the grapes should be made partly on the in- side and partly on the outside of the front wall, so that the roots of the vines may extend through to the open border. A trellis of wire should be fixed to the rafters, about sixteen inches from the glass, on which the vines are to be trained. Early in the spring, the vines, which should be two year old roots, may be planted in the inside border, about a foot from the front wall — one vine below each rafter. Soil. The border should be thoroughly prepared and pulver- ized before planting the grapes. Two thirds of mellow sandy loam mixed with one third of a compost formed of well ferment- ed manure, bits of broken charcoal, and a little lime rubbish, forms an excellent soil for the grape in this climate. If the soil of the garden is old, or is not of a proper quality for the basis of the border, it is best to prepare some for this purpose by rotting and reducing beforehand, a quantity of loamy turf from the road sides for this purpose. The depth of the border need not exceed two feet, but if the subsoil is not dry at all seasons, it should be well drained, and filled up half a foot below the border with small stones or brick bats. Pruning. Decidedly the best mode of pruning for a cold house, or vinery without fire-heat, is what is called the long or renewal mode, which we have already partially explained. Supposing the house to be planted with good young plants, something like the following mode of training and pruning may be adopted. The first season one shoot only is allowed to pro- ceed from each plant, and this, at the end of the first season, is cut down to the second or third eye or bud. The year follow, ing two leading shoots are encouraged, the strongest of which is headed or stopped when it has extended a few joints beyond the middle of the house or rafter, and the weaker about half that length. In November these shoots are reduced, the strong one having four or five joints cut from its extremity, and the weaker one to the third eye from its lower end or place of origin. In the third season one leading shoot is laid in from each of these, the stronger one throwing out side shoots on which the fruit is produced, which side shoots are allowed to mature one bunch of grapes each, and are topped at one or two joints above the fruit. No side shoots are allowed to proceed from the weaker shoot, out it is laid in, to produce fruit the ensuing season, so that by 224 THE GRAPE. the third season after planting, the lower part of the house or rafters is furnished with a crop of fruit proceeding from wood of the preceding 5^ear. At nex autumn pruning, the longest of these main shoots is shortened about eighteen inches from the top of the rafter, and the next in strength to about the middle of the rafter, and all the spurs which had borne fruit are removed. Each vine is now furnished with two shoots of bearing wood, a part of old barren wood which has already produced fruit, and a spur near the bottom for producing a young shoot for the follow- ing year. In the fourth summer a full crop is produced, both in the upper and lower part of the house, the longer or oldest shoot producing fruit on the upper part of its length, and the shorter on its whole length ; from this last, a leading shoot is laid in, and anothei to succeed it is produced from the spur near the bottom. At the next autumn pruning, the oldest or longest shoot, Avhich has now reached the top of the house, is entirely cut out and removed, and replaced by that which was next in succession to it, and this in its turn is also cut out and replaced by that immediately beiiind it, a succession of a year- ly shoot being obtained from the lower part of the old stem. (Mcintosh.) This is decidedly the most successful mode for a vinery without heat, producing abundant and fair crops of fruit. Hoare, who is one of the most experienced and ingenious wri- ters on the Grape, strongly recommends it, and suggests that " the old wood of a vine, or that which has previously produced fruit, is not only of no further use, but is a positive injury to the fertility of the plant. The truth of this remark depends on the fact that every branch of a vine which produces little or no foliage, appropriates for its own support a portion of the juices of the plant that is generated by those branches that do produce foliage." Routine of culture. In a vinery without heat this is com- paratively simple. As soon as the vines commence swelling their buds in the spring, they should be carefully washed with mild soap suds, to free them from any insects, soften the wood, and assist the buds to swell regularly. At least three or four times every week, they should be well syringed witli water, which, when the weather is cool, should always be done in the morning. And every day the vine border should be duly sup- plied with Avater. During the time when the vines are in blos- som, and while the fruit is setting, all sprinkling or syringing over the leaves must be suspended, and the house should be kept a little more closed and warm, than usual, and should any indications of mildev/ appear on any of the branches it may at once be checked by dusting them with flower of sulphur. Air must be given liberally every day when the temperature rises in the house, beginning by sliding down the top sashes a little in the morning, more at mid-day, and then gradually closing them THE GRAPE. S9l fn the same manuftr. To guard against the sudden changes of temperature out of doors, and at the same time to keep up ag moist and warm a state of the atmosphere within the vinery as is consistent with pretty free admission of the air during sup shine, is the great object of culture in a vinery of this kind. Thinning the fruit is a very necessary practice in all vine- ries — and on it depends greatly the flavour, as well as the fine appearance and size of the berries and bunches. The first thinning usually consists in taking off all superfluous blossom buds, leaving only one bunch in the large sorts or two in the small ones to each bearing shoot. The next thinning takea place when the berries are set and well formed, and is per- formed with a pair of scissors, taking care not to touch the ber- ries that are left to grow. All this time, one third of the berries should be taken off with the point of the scissors, especially those in the centre of the cluster. This allows the remainder to swell to double the size, and also to form larger bunches than would otherwise be produced. Where the bunches are large, the shoulders should be suspended from the trellis by threads, in order to take off part of the weight from the stem of the vine. The last thinning, which is done chiefly to regulate the form of the bunch, is done by many gardeners, just before the fruit be- gins to colour — but it is scarcely needed if the previous thin- ning of the berries has been thoroughly done. The regular autumnal pruning is best performed about the middle of November. The vines should then be taken down, laid down on the border, and covered for the winter with a thick layer of straw, or a slight covering of earth. CULTTTRE UNDER GLASS, WITH FIRE-HEAT. As the foreign grape is almost the only fruit of temperate climates, which can- not be raised in perfection in the open air in this climate, we shall give some concise directions for its culture in vineries with artificial heat. Those who only know this fruit as the Chasselas or Sv/eetwater appears, when grown in the open air, have little idea of the exceeding lusciousness, high flavour, size and beauty of such varieties as the Black Hamburgh or Muscat of Alexandria, when well grown in a first rate vinery. By the aid of artificial heat, which, in this climate, is, after all, chiefly required in the spring and autumn, and to counteract any sudden cold changes of atmosphere, this most admirable fruit may easily be produced for the dessert, from May till De- cember. Indeed by vineries consti'ucted in divisions, in some of which vines are forced and in others retarded, some gentle- men near Boston, have grapes nearly every month in the year. Construction of the vinery. The vinery with fire-heat may be built of wood, and in the same simple manner as just de- scribed, with the addition of a flue above the surface of the ground, running close along the end, two feet from the from 226 THE GRAPE. wall, and about a foot from the back wall, and reluming into a chimney in the back wall over the furnace. For the sake of permanence, however, a vinery of this kind Is usually built of brick ; the ends and front wall eight inches thick ; the back wall a foot tliick — or eight inches with occa- sional abutments to increase its strength. In fig. 92 (I) is shown a simple plan of a vinery of this kind. In this the surface of the ground is shown at a, below which, the founda- tion walls are sunk three feet. Above the surface the from wall b, rises two feet, the back wall c, twelve feet, and the width of the house is fourteen feet. On these walls are placed the raft- ers, from three to four feet distant, with the sashes in Fig. 92. Plan and section of a vinery, tuith fre-heaL two lengths. In the present example the flues are kept out of the way, and the space clear, by placing them in a square walled space, di- rectly under the walk ; the walk itself being formed by an open grating or lattice, through which the heat rises freely. The arrangement of the flue Avill be better understood by referring to the ground plan (II.) In this the furnace is indicated at d, in the back wall ;* from this the flue rises gradually to e, whence it continues nearly the length of the house, and return- ing enters the chimney at f. For the convenience of shelter, firing, etc., it is usual to have a hack shed, g, behind the back wall. In this shed may be a bin for wood or coals, and a sunk area (shown in the dotted lines around d, f,) with steps to de- scend to the furnace and ash-pit. f There are two doors h, in the vinery at either end of the walk. * This furnace should be placed two feet below the level of the flue at e, in or- der to secure a draught, after which it may be carried quite level till it enters the chimney. An air chamber may be formed round it, with a register to admit heat- ed air to the house when necessary. A furnace fourteen inches square and deep, with an ash-pit below, in which anthracite coal is burned, will be found a very easy and perfect mode of heating a house of this width, and thirty feet long. t The most jDerfect vinery that we have seen in this country is one of two hun- dred feet long at tlie country residence of Horace Gray, Esq., Newtown, near Boston. It is built of wood, with a curved span roof, after a plan of Mr. Gray'* which seems to us to combine fitness and beauty in an unusual degree. THE CRAPE, 227 The border should be thoroughly prepared previously to planting the vines, by excavating it two feet deep and filling it up with suitable compost. This is best formed of one half loamy turf, well rotted by having been previously laid up in heaps, (or fresh and pure loamy soil from an old pasture or common ;) one third thoroughly fermented horse or cow ma- nure, which has laid in a turf-covered heap for three months ; and one third broken pieces of charcoal and old lime rubbish. The w^ole to be thoroughly mixed together before planting the vine^. The vines themselves should always be planted in a border prepared inside the house, and in order to give the vines that extent of soil which is necessary for them, the best cultivators make an additional border twelve or fourteen feet wide outside, in front of the vinery. By building the foundation of the front wall on piers within a couple of inches of the surface, and sup- porting the wall above the surface on slabs of stone reaching from pier to pier, the roots of the vines easily penetrate to the border on the outside. The vines should be planted early in the spring. Two year old plants are preferable, and they may be set eighteen inches from the front wall — one below each rafter, or, if the latter are over three feet apart, one also in the intermediate space. The pruning and training of the vines we have already de- scribed. The renexoal system of pruning we consider the best in all cases. The spur system is, however, practised by many gardeners, with more or less success. This, as most of our readers are aware, consists in allowing a single shoot to extend from each root to the length of the rafters ; from the sides of this stem are produced the bearing shoots every year ; and every autumn these spurs are shortened back, leaving only one bud at the bottom of each, which in its turn becomes the bearing shoot, and is again cut back the next season. The fruit is abundantly produced, and of good flavour, but the bunches are neither so large nor fair, nor do the vines continue so long in a productive and healthy state as when the wood is annually re- newed. " The essential points in pruning and training the vine, what- ever mode be adopted, according to Loudon, " are to shorten the wood to such an extent that no more leaves shall be produced than can be fully exposed to the light ; to stop all shoots pro. duced in the summer that are not likely to be required in the winter pruning, at two or three joints, or at the first large healthy leaf from the stem where they originate ; and to stop all shoots bearing bunches at one joint, or at most two, beyond the bunch. As shoots which are stopped, generally push a ■econd time from the terminal bud, the secondary shoots thus produced should be stopped at one joint. And if at that joint 288 THE GRAPE. they push also, then a third stopping must take place at one joint, and so on as long as the last terminal bud continues to break Bearing these points in mind, nothing can be more simple than the pruning and training of the vine." When early forcing of the vines is commenced, the heat should be applied very gently, for the first few days, and afterwards very gradually increased. Sixty degrees of Fah- renheit's thermometer may be the maximum, till the buds are all nearly expanded. When the leaves are expanded si.'ty-five may be the maximum and fifty-five the minimum temperijure. When the vines are in blossom, seventy-five or eighty, in nAd- day, with the solar heat should be allowed, with an abundancb of air, and somewhat about this should be the average of mid- day temperature. But, as by far the best way of imparting in- formation as to the routine of vine culture under glass is to pre- sent a precise account of a successful practice, we give here the diary of O. Johnson, Esq., of Lynn, Mass., as reported by him in Hovey's Magazine. Mr. Johnson is a very successful amateur cultivator, and we prefer to give his diary rather than tbitt of a professional gardener, because we consider it as likely lobe more instructive to the beginner in those little points which most professional men are likely to take for granted as being commonly known. We may premise here that " the vines were planted out in the border in May, 1835 ; they were then one year old, in pots. In 1836 and 1837, they were headed down. In 1833 they bore a few bunches of grapes, and made fine wood for the following year, when the date of the diary commences. > Feb. 1839. -< Temperature. en a o a o Diary of the Vinery. 13 Commenced fire heat in the vinery. [The thermometrical observations are taken at 6 o'clock in the morning, at noon, and 10 o'clock at night.] 14 50 80 60 Placed horse manure in the house to warm the border. Washed the house. Took up the vines, (which had been covered to protect them from the frost,) and washed them with warm soap suds : raised as much moisture as possible. Weather moderate and cloudy. 15 50 70 58 Weather quite moderate and thavvy. Sleet. 16 48 60 55 Covered inside border with sand for sprinkling. Thaw. Whitewashed the virery. THE GRAPE. 229 17 18 19 20 50 51 40 57 55 67 75 70 21 57 1 22 57 24 75 64 60 G3 25 26 27 57 59 59 64 70 64 58 Earthen pans on the flues kept filled with water, but syringing suspended on account of the moisture in the atmosphere, it having been damp for three days. Cloudy. 60 Washed vines with soap suds. Weather mo- derate : a slight snow last night. 60 Pans kept full of water for the sake of steam, and vines syringed twice a day in sunny weather. Weather changed suddenly last night ; cold, and temperature fell 10° below minimum point. 61 A Sweetwater vine in a pot, taken from the cellar on the 18th, and pruned at that time, is now bleeding profusely. At this season of the year, in order to economize with fuel, the furnace should be managed carefully. We found it a good plan about 10 o'clock at night to close the door of the ash-pit and furnace, and push the damper in the chim- ney as far in as possible. No air is then admitted, except through the crevices of the iron work. The thermometer fell only 4<» during the night. Watered vines with soap suds. 61 The last seven days have been very mild for the season : to-day appears like an April day. 63 Weather became cold during the night. 64 Weather cloudy and thawy for the last three days. The floor of the vinery kept con- stantly damp, and the flues watered twice at night. 64 IPvainy and thaw. 65 Muscat of Alexandria vine bleeding at the buds. Weather clear and rather cool. 64 Muscat vine continuing to bleed excessively, and finding all attempts to stop it unsuccess- ful, we hastily concluded to prune it down beyond the bleeding bud, and cover the wound with bladder of triple thickness (two very fast :) this, it was supposed, would stop it ; but in a few moments the sap re-appear- ed, forcing its way through other buds, and even through the smooth bark in many places. The buds on the Sweetwater vines in pots began to swell. Rain last night: dull weather during the day : snow nearly gone. 20 230 THE GRAPE. 28 58 6 7 8 9 10 11 12 75 56 SO 64 70 58 62 51 13 60 14! 60 15 54 16 60 J7 60 64 80 70 73 75 74 75 73 75 76 75 74 70 75 80 65 63 68 Morning fine ; afternoon cloudy. When ths fire is at a red heat, the damper and furnace door are closed to keep up the heat. Bright morning ; weather cool. Quite warm and pleasant for the season. Weather changed last evening suddenly ; a cold snow storm set in to-day. Afternoon clear. Buds of some hlack Hamburg vines beginning to swell. Dug up the inside border, and, notwithstanding all precautions, destroyed a few of the grape roots, which were within three inches of the sui'face. From this cir- cumstance, we have determined not to dis- turb the border outside, but merely to loosen two inches below the surface : we are satis- fied that the vines have been injured by deep digging the borders. Cold severe : last night temperature 2o below 0. The cold very severe. , The sudden changes render it almost impossible to keep a regu- lar temperature in the house, which should not stand (at this stage of forcing) below 60°. The house having originally been intendec? for a grapery without fire heat, it is not wWl adapted to forcing. Weather cool and pleasant. Buds of the vine in pot breaking. Buds of Hamburgs breaking. Snow last night. Quite cold last night. Windy. Buds of Hamburgs mostly b.'eaking. Owing to the changeable weather, there is some fear that there has been too much heat, as a few of the shoots appear weak. Plenty of air has been given daily. Buds of Muscat of Alexandria breaking. Fruit buds appear on the Hamburgs. The buds have broken remarkably fine : al- most every bud throughout the house is opening. Longest shoot on Hamburg was four inches at noon. The Muscat, which broke first last year, is now the most back- THE GKAPB. 2ai 63 63 62 60 62 65 62 62 60 60 62 60 60 65 62 63 63 64 61 67 64 67 66 68 62 70 67 72 77 06 60 72 62 71 66 70 64 74 65 73 66 76 74 66 62 72 66 74 64 73 70 73 73 78 66 80 68 76 ward. Quere- bleedinff ? -Is it not owing to excessive After this period, the thermometer was observ- ed only at morning and at night. The temperature ranging from 62° to 80<» during the remainder of the day, with an abundance of air in good weather. The last six days cloudy ; wind east ; quite cold last night for the season. Topped the fruit-bearing shoots one joint above the fruit, and when the lower shoots appear weak, top the leading shoot of the vine. Discontinued syringing the vines. A few clusters of flowers began to open on two vines. The last three days wind north-east, with much rain ; to-day sleet and rain. Grapes blooming beautifully : keep up a high temperature with moisture, when the wea- ther is cloudy during the day. Floor sprinkled to create a fine steam. A few clusters of flowers open on the Muscat of Alexandria. aR2 THE GRAPE. 19 ! 73 70 64 71 78 69 81 77 75 74 78 77 63 71 80 73 75 70 70 70 70 70 70 68 66 66 68 68 70 60 77 61 62 59 66 57 73 70 68 58 62 56 54 56 71 65 66 Temperature kept up. The thermometer should not be allowed, at this stage of the growth of the vines, to fall below 75° ; but owing to the faulty construction of the house, it has been al- most impossible to keep up a regular heat. The grapes on the black Hamburg vines are mostly set ; those at the top of the house as large as small peas, while those below are just out of bloom. Many of the bunches show great promise, and the vines look remarkably vigoious and strong, with the exception of one vine, next the partition glass, which made the largest wood last season, apparently fully ripe and little pith ; notwithstanding these favourable promises, it showed little fruit, and the shoots are ;,mall and weak. Cut out about fifty bunches in thinning. Commenced syringing again, twice a day, in fine weather. Moisture is also plentifully supplied by keeping the pans well filled with water. Much rain during the last week : have kept a brisk fire in the day, and admitted air. The vines look finely. Continue thinning and shouldering the bunches, after cutting out about one half their number. [By shouldering is un- derstood tying up the shoulders on the large clusters to the trellis, so that they may not press upon the lower part of the bunch.] Plenty of air admitted. Grapes now swelling off finely. Abundance of moisture kept up. THE GRAPE. 23a 65 11 12 13 68 69 70 68 61 58 71 63 74 68 69 62 69 70 76 66 72 69 72 70 72 68 72 72 74 74 72 73 72 70 70 62 68 A fine rain to-day. The month has been rather cool ; several nights the past week the earth has frozen slightly. The grapes are now swell, ing finely. Continue to thin the fruit daily. The process of thinning the berries continued, taking out some almost every day, and always the smallest. Abundance of air given in fine weather. Next year's bearing wood carefully laid in. The month of May has been, as a whole, unfa- vourable for the grape. Much rainy and dull weather : we have been obliged to light fires every night, and occasionally in the day. The grapes have been often looked over and thinned, yet there is no doubt the scissors have been used too sparingly. All lateral branches cut clean out. Bunches supported by tying to the trellis. The grapes have now completed their stoning pro- cess, and a few near the furnace swelling otT. No mildew, or disease of any kind, has yet been discovered, and the vines generally have the most healthy and vigorous appearance. The weather has been dull and disagreeable, which has rendered fires necessary. A few of the black Haraburgs and Zinfindals, 234 THE GRAPE. 14 15 16 17 18 19 20 21 22 23 20 29 near the flue, perceived to oe changing colour. Weather quite unfavourable ; lires at night. Syringing now discontinued. The month, thus far, has been remarkable for high winds, which have injured many plants. The grapes are now swelling finely. Those at the western flue mostly coloured ; also the Zin- findal next. The second vine from the partition, having to sustain the heaviest crop, is rathe- backward, and we fear some of the berries may shrink : having left different quantities on vines of the same apparent strength, we shall be able to ascertain their powers of maturation. After this period the thermometrical observations were discontinued ; as the crop was now begin- ning to colour, and the weather generally warm, abundance of air is admitted in all fine weather. Bunches of the Zinfindal near the furnace, and at the top of the house, are now perfectly coloured, and apparently ripe. Ceased making fires. A little air is admitted at night. Weather de- lightful. July 4. — Cut six bunches of Zinfindal grapes ; the largest a pound and a half; weight of the whole, five pounds and a quarter. Gth. — Exhibited Zinfindal grapes at the Massachusetts Hor- ticultural Society. \^th. — Exhibited black Hamburg grapes at the Massachu- setts Horticultural Society's room. Ibth. — A ^eyv bunches of the Muscat of Alexandria are now ripe ; the flavour exceedingly fine. 20th. — Continued to cut Zinfindal grapes. 22«?. — The ripening of all the grapes being now completed, we have not deemed it necessary to continue the diary. In the vinery we shall cut about two hundred and thirty pounds of grapes from nine vines, [being about twenty-five pounds to each.] The Hamburgs average nearly one pound and a quar- ter to the bunch throughout. In the cold house, separated from the vinery by the partition, a little mildew was perceived. By dusting sulphur on the in- fected bushes, the mischief is instantly checked. Most of the 20* THE GRAPE. 235 cultivators with whom we have conversed complain grievously of mildew this season, and some have lost part of their crops by inattention on its first appearance. Aug. \Ofh. — Again exhibited some of the Hamburg grapes at the Massachusetts Horticultural Society's room. One fine bunch weighed two and a half pounds, and a beautiful cluster of Muscat of Alexandria one pound Some of the berries of the former measured three inches in circumference, and the latter three and a quarter by three and three quarter inches. Another season we intend to use a larger quantity of soap suds on the grape border. Have not paid sufficient attention to the watering of the border, and the inside, especially, must have suffered. Another fault to be removed next year is, to tie up all the projecting grapilons as well as the shoulders, which would allow the grapes to swell without crowding. The grapes in the cold house are swelling finely. The bunches were thinned much more severely than in the vinery, but, notwithstanding this, they are all filled up, and many are too crowded. The berries are also larger than the grapes in the vinery, though none of the clusters have attained the same size. Much has been written upon the subject of the shrivslling or shrinking of grapes : none of the clusters in the vinery were affected ; but in the cold house, some shrivelling was perceived on a fevv- bunches. We are inclined to believe that the moisture given after the grapes begin to colour, and want of sufficient air, are the causes. To insure a good crop of grapes, we are satisfied that they must have — plenty of heat — plenty of air — plenty of moisture — severe thinning of bunches — and severe thinning of berries. The vines, also, must be pruned often, and kept free : the wood never crowded. Great attention must be paid to the airing of the house, which must be done gradually, that there may be at no time a sudden change in the temperature. With such attention, and the prerequisite of a rich border, on a dry subsoil, good crops of fine grapes are always to be ob- tained. The vines require much moisture until they have com- pleted their last swell, when the moisture should be withdrawn." Insects and diseases. When properly grown under glass, the grape is a very vigorous plant, liable to few diseases. The bleeding which oflen happens at the commencement of growth, usually ceases without doing harm, when the foliage begins to expand. If excessive, it may be stopped by a mixture of three parts cheese parings and one part lime, applied to the wound. The red-spider which sometimes infests vineries kept at a high temperature, is usually destroyed by coating over the flues with a wash of quick lime and sulphur, afler which, the house must be kept closed for half a day. The smaller insects which occa< 236 THE GRAPB. sionally prey on the young shoots, are easily kept down by syringing the parts affected, with a solution of whale oil soap. Varieties. There are in the catalogues a vast number of names of grapes, many of which belong to the same fruit. But there are really only twenty or thirty varieties which are at all worthy of cultivation in gardens. Indeed, the most experienced gardeners are satisfied with half a dozen of the best sorts for their vineries, and the sorts universally admired are the Black Hamburgh, Black Prince, White Muscadine, and Muscc.t; of Alexandria. We will describe all the finest foreign grapes that have been introduced, and for the sake of simplifying their arrangement, shall divide them into three classes ; 1st, those with dark red, purple or black berries ; 2d, those with white or yellow berries ; 3d, those with light red, rose-coloured, gray, or striped berries. Clxiss I. Grapes with dark red, purple, or Mack herries. 1. Black Cluster. Thomp. Black Morillon. Lind, Morillon noir. "1 Auveme. "j Franc Pineau. I . , Auvema. I ■mr-,, Auvernas Rouge. > ^ , Pineau. f^^- Vrai Auvernas^ ^^ench. True Burgundy. J Raisin de Bourguigne.J Small Black Cluster. Speechly. Burgunder. 1 ,• ,, Black Burgundy. Bother. YriJ^nr,. Early Black. Schwarzer. J <^^™^"*- This excellent hardy grape is the true Burgundy grape so highly valued for wine in France. It is readily distinguished from Miller's Burgundy, by the absence of the down on its leaves, which peculiarly distinguishes that sort. The fruit is very sweet and excellent, and the hardiness of the vine renders it one of the best varieties for the open air in this climate. Bunches small, compact, (i. e. berries closely set.) Berries middle sized, roundish-oval. Skin deep black. Juice sweet and good. Ripens in the open air about the 20th of September. Thompson gives more than 40 synonymes to this grape. 2. Black Frontignan. § Thomp. Muscat Noir. Sir William Rowley's Black. Muscat Noir Ordinaire. Purple Froritignan. Black Frontignac. Purple Consiantia. Black Constantia, (of some.) Bourdales des Hautes Pyrenees. Muscat Noir de Jura. ac. to Thomp. An excellent grape for the vinery, originally from the town FOREIGN GRAPES. 237 of Frontignan, in France, where it and other similar sorts are largely cultivated for making the Muscadine or Frontignac wine. Bunches rather long. Berries of medium size, round, quite black. Skin thin, flavour musky and rich. Ripens in October. A good bearer. The BLUE FROATiGNAN, {Violet Frontignan and Black Con- tantion, of some,) is rather inferiour to the above, having only a slightly musky flavour ; the bunches are more compact, the berries not quite round, purplish, with a thick skin. 3. Black Hamburgh. § Thonip. Lind. Speechly. Warner's Black Hamburgh. Frankenthaler. Purple Hamburgh. Frankenthaler Gros Noir. Red Hamburgh. TroUinger. Brown Hamburgh. Blue Trollinger. of various Dutch Hamburgh. TroUer. European Victoria. Welscher. ■gardens. Salisbury Violet. Fleish Traube. ac. to Hampton, Court Vine. Hudler. Thomp. Valentine's. Languedoc. Gibaralter. Mohrendutte. Frankendale. Weissholziger Trollinger., The Black Hamburgh has long been considered the first of black grapes for the viner)', but it will very rarely perfect its fruit out of doors. Its very large size and most luscious fla- vour render it universally esteemed. Bunches large, (about nine inches deep,) and mostly with two shoulders, making it ^,.___^^^^ x>-" \\ broad at the top. Berries very large (fig. / ^^i II 93,) roundish, slightly inclining to oval. / Skin rather thick, deep brownish purple, / becoming nearly black at full maturity. 1 Flavour very sugary and rich. A good and \ regular bearer. VVilmot's New Black Hamburgh is a recent variety which is said to bear larger Fio-. 93. BlackHam- and handsomer fruit. hurgh. 4. Black Prikce. § Lind. Thomp. Alicant. Black Spanish. Black Valentia. Black Portugal. Boston. Sir A. Pytches' Black. ! Pocoek's Damascus. I ^^ Cambridge Botanic Garden. > j-^^n. Steward's Black Prince. ' ^' Black Lisbon. J The Black Prince is very highly esteemed. It is hardier than the Black Hamburgh, ripening very well here in good situations in the open air, and bearing profusely, with the easiest culture, in the vinerj . 238 THE GRAPE. Bunches long and not generally shouldeied, berries large, rather thinly set, ov?' Skin thick, black, covered with a thick blue bloom. Flavour first rate — sweet and excellent. 5. Black Lombardy. § Lind. Thomp. Wests' St. Peters. Poonaji. Money's. Raisiii ties Cannes. Kaisin de Cuba. Bunches large and long, with shoulders. Berries large, roundish-oval. Skin thin, very black at maturity. Flavour very rich and sugary. The leaves are rather small, and turn purple as the fruit ripens. Thompson considers this synony- mous with the Poonah grape introduced by Sir Joseph Banks, from Bombay. It requires a pretty high temperature, and is then a great bearer. 6. Black Morocco. Thomp. Le Coeur. Lind. Ansell's Large Oval Black. Black JMuscadel. Raisin d'Espagne. A large and showy grape, ripening late, but requiring a good deal of" heat. The blossoms are a little imperfect, and require to be fertilized with those of the Black Hamburgh, or some other hardy sort. Bunches large ; berries very large, oval ; skin thick, dark red, flavour tolerably sweet and rich. 7. Black Saint Peter's. § Thomp. Saint Peter's. Lind. SpeecJdy. Black Palestine. Oldaker's West's St. Peter's. A capital variety, ripening quite late and which may be kept on the vines if it is allowed to ripen in a cool house until winter. This is one of the best sorts for a vinery without fire-heat. Bunches of pretty good size, rather loose. Berries rather large, round. Skin thin and black. Flavour delicate, sweet, and excellent. 8. Black Muscat of Alexandria. Thomp. Rea Muscat of Alexandria. Lind. Red 111 ntinac of Jerusalem. Bunches large, and shouldered. Berries large, oval , skin 1 FOREIGN GRAPES. 239 thick, of a reddish colour, becoming black at maturity. Flesh quite firm, with a rich musky flavour. Requires a vineiy with 'ire-heat. 9. Black Tripoli. Thomp. Black Grape from Tripoli. Lind. Speech. This grape, which we have not yet seen in fruit, is said to be a large and very excellent one, ripening late, and well worthy of a place in the vinery. It requires some fire-heat. Bunches of medium size, shouldered, rather loose. Berriea large, round, often slightly flattened. Stones quite small. Skin thin, purplish black, slightly covered with bloom. Flesh tender and sweet, with a very high flavoured, rich juice. 10. Black Muscadine. Lind. Thomp. Black Chasselas Chaseelas noir 1 A pretty good black grape, scarcely succeeding well, how- ever, in the open air, and inferior to other sorts for the vinery. Bunches of medium size, compact. Berries roundish-oval. Skin thick, black, overspread with a blue bloom. Juice sweet, and of pretty good flavour. 11. Black Sweetwater. Thomp. Lind. Water Zoet Noir. Bunches small, compact. Berries small, round. Skiri thin, with a sweet and pleasant juice. A second rate> but rathei hardy sort. 12. Early Black July. § Thomp. Lind. July Grape. Madeleine. Madeleine Noir. Raisin precoce. Poiliau. Morillon Hatif. O. Duh. De St. Jean. Schwarzer Fruhzeitiger T Burgunder. ! of the August Traube. J Germans. Jacobs straube. J The earliest of grapes, and chiefly valued for the dessert on that account. In the open air it ripens, here, the last of July, or early in August. The leaves are rather small, and light green above and beneath. Bunches small and compact, Berries small, quite round. 340 THE GRAPE. Skin thick, black, covered with a blue bloom. Flavour mode- rately sweet, but not rich or perfumed. 13. EsrERiONE. Thomp. Lind. Turner's Black. Hardy Blue Windsor. Cuniberiaiid Lodge. The Esperione is a hardy, luxuriant, and prolific grape, growing as well in the open air as the Muscadine, and even better in many situations. It is yet very rare with us, but merits more general cultivation. Bunches large, shouldered, like the Black Hamburgh in size. Berries round, or occasionally flattened, and often indented with a groove. Skin thick, dark purple, powdered with a thick blue bloom. Flesh adheres to the skin, of a pleasant, sprightly fla your, not very rich. 14. Miller's Burgundy. Lind. Thomp. Speechly. Miller Grape. Miiller. Le Meunier. Aluilevrebe. Morillon Taconne. Moroiie Farinaccio. _ of European Froraenie. Pulverulenta. '" gardens. Aleatica du Po. Farineux noir. Sauvignien noir. Noiria. A favourite variety, long known and cultivated in all parts of the world as a hardy grape for wine and table use. It ripens pretty well in the open air, and is readily known by the dense covering of cottony doiim which lines both sides of the leaves, whence the name miller's grape. Bunches short, thick, and compact. Berries roundish-oval, very closely set together. Skin thin, black, with a blue bloom. Flesh tender, abounding with a sweet high flavoured juice. Each berry contains two small seeds. Class II. Grapes loith White or Yellow berries. 15. CioTAT. Thomp. Lind. Duh. Parsley-leaved. White Parsley-leaved. Parsley-leaved Muscadine. Malmsey Muscadine. Raisin d'Autriche. 1 The Parsley-leaved grape, as its name denotes, is remarkable fi)r its very deeply divided leaves, quite unlike those of anv FOREIGN GRAPES. 241 Other sort. It succeeds veiy well with us in the open air, and may therefore be considered a valuable sort, but it is greatly superior in flavour when grown under glass. Bunches of middle size, long, rather loose. Berries round. Skin thin, white, with a sweet and pleasant, but not rich fla- voured juice. There is a variety of this grape with red fruit. 16. Chasselas MusquE. § Thomp. Duh. Musk Chasselas. Le Cour. A very delicious grape, the highest flavoured Chasselas, naving much of the flavour of the Muscat of Alexandria. Bunches of medium size, long and rather loose. Berries middle size, round. Skin thin, yellowish white. Flesh tender with an abundant juice, of a rich musky flavour. Leaves smaller and deeper green than those of the Sweetwater or Mus cadine. 17. Charlswokth Tokay. Thomp. A new variety very recently received from England, reputea to be of superior quality. Bunches long, compact. Berries large, oval ; skin thick, white. Flavour rich and excellent, with a Muscat perfume. 18. Early White Malvasia, Thomp Moma Chasselas. Mornair blanc. "| Early Chasselas. Le Melier. i of the Grove End Sweet Water. Melier blanc. \ French. White Melier. Blanc de Bonneuil. J A nice early grape, and a good bearer, which is in fact only an earlier variety of the Chasselas. It bears very well in the open air. Bunches in size and form, much like those of the white Chas. selas or Royal Muscadine. Berries round, yellowish white. Skin thin. Flesh sweet, juicy and agreeable in flavour. Ripens in August. The leaves axe pale green on the upper side, slightly downy below, out into five, rather deep lobes. 19, PiTMASTON White Cluster. § A pretty hardy grape, raised in Pitmaston, England, from the Black Cluster, ripening rather earlier than the Sweetwater, of good quality and well deserving a place where the foreign grapes are cultivated in the open air. 21 242 THE GRAPE. Bunches of medium jize, compact and shouldered. Bernea middle sized, round. Skin thin, amber colour, cccasionai;V tinged with a little russet when fully ripe. Flesh tender, juicy, sweet and excellent. 20. Royal MtrscADiNE. § Thomp. Lind. Mill. Amber Muscadine. Chasselas blanc. "j Early White TeneriSe. Ciiasselas de Fontaiuebleau. Golden Chasselas. D'Arbois. )■ ^- ^ White Chasselas. Raisin de Champagne. inomp. Chasselas dore. Amiens. J A truly excellent grape in all respects — one of the very best for hardy culture in this climate, or for the vinery. It is every where highly esteemed, and is the Chasselas far excellence of the French. Bunches large, and shouldered. Berries, (fig. 94.) larger than those of the Sweetwater, round. Skin thin, at first greenish white, but turning to an amber colour when fully ripe. Flesh tender, with ? rich and delicious fla- i,-^""7r; — ^ . vour. Ripens here about the 20th of Septem- l ig. 94. Royal . ttt i i /• i • ■ i o Muscadine. ber. Wood and lohage stronger than those of the Sweetwater. 21. Scotch White Cluster. § Thomp. Blacksmith's White Cluster. This is a new grape, not yet fairly tested in this country', but which is likely to prove a valuable one for garden culture, as it has the reputation in England of being very hardy, very early, and a great bearer. It was raised from the seed by a black- smith of Edinburgh in 1812. Bunches of middle size, compact. Berries medium sized, roundish-oval. Skin white, thin. Flesh tender, juicy, sweet, and excellent. 22. Syrian. Thomp. Lind. Speech. Jews. This is believed to be the grape mentioned in the scriptures as found by the Israelites on the brook of Eschol, the bunches of which were so large as to be borne on a staff by two men. It is a verj' superb looking fruit, and has been grown in this country to very large size. In England, bunches of it have been produced weighing lOs lbs. It is much inferiour in fla- vour to No. 24, and is, perhaps, therefore scarcely desirable in ft small collection. FOREIGN GRAPES. 243 Bunches enormously large, and regularly formed, with broad shou.ders. Berries large, oval. Skin thiclc, white at first, but becoming a tawny yellow, or amber when at full maturity. Flesh firm and solid, moderately juicy and sweet, though not rich. Will hang till Christmas in a vinery. The wood and foliage ar<^ very large. 23. Verdelho. Thomp. Lind. Verdal. Verdilhio. Blade ira Wine Grape. A vigorous growing grape, of good quality, from Madeira, which is largely used in that island for making the best wines. Bunches rather small, loose. Berries small, rather unequal in size, and often without seeds. Skin thin, semi-tranbparent, yellowish-green, a little tinged with russet when ve.y ripe. Juice a little acid at first, but rich and excellent at maturity. 24. White Muscat of Alexandria. § Thomp. Lkid. Frontniac of Alexandria. ) MUler Jerusalem Muscat. ) Malaga. White Muscat. Tottenham Parle Muscat. White Muscat of Lunel. Lunel. Mascat d 'Alexandria. Passe-longue Masque. Duh. Passe Musque. Zebibo, {of Sicily.) The most delicious of all grapes, but requires to be grown under glass in this climate. In favourable seasons it reaches maturity well in a vinery without fire-heat, but it can scarcely be said to attain its highest flavour except with the aid of artifi- cial heat. Bunches very large, often 9 to 12 inches long, rather loose and irregular. ' Berries, (fig. 95,) very large, an inch or more long, oval. Skin thick, white or pale amber when fully ripe. Flesh quite firm and crisp, with a peculiarly musky, rich, perfumed flavour, very delicious. Seeds small, and occasion- ally absent from the larger berries. This variety is a very strong grower, and is raised in great perfection about Boston. It will hang a long time on the vines. Mr. Thompson considers the Malaga pig. 95. wkiie Muscat grape (brought to this country in jars,) as of Alexandria. synonymous. It is picked so early for importation as to hava little flavour. 244 THE GRAPE. The Cj»nnon-Hall Muscat, an English seedling, closelj ro. sembles tliis grape, but the flesh is firmer, the skin yellower, and it is not quite so rich in flavour. It also sets ratlier badly, re- quiring to be fertilized by hand with the pollen of some other sort. 25. White Fromtigxan. § Lind. Thomp. White Constantia. 3Ioschata Bianca. White Frontniac. RIoscado Bianco. Nepean's Coastantia. Moscatel Conimun Muscat Blanc. Muscateller. Raisin de Frontignan. Wiesser Muscateller. Muscat Blanc de Jura. Weisse Muscaten Traube. The White Frontignan is a very favourite grape, as the **«'^y names, quoted above, by which it is known in various pv*rts of Europe sufficiently prove. Its hardy habit, uniform procuctiveness in the vinery, and most luscious flavour, make it every where esteemed. Bunches of medium size, or pretty long, and without shoul- ders. Berries middle sized, round, rather thickly set. Skin thin, mill white or yellow, covered with a thin bloom. Flesli tendei, wiih a rich, perfumed, musky flavour. 26. White Sweetwater. Thomp. Early Wiiite Muscadine. White Mu!:cadine, {of Lind.) Early Sweetwater. Stillward's Sweetwater. Dutch Sweetwater. Chasselas Precoc-e. Chasselas Royal. Water Zoete Blanc. This g'-apri is better known, and moie commonly cultivated than any other in this country, althougn it is inferior to the Royal Muscadine. It differs from the latter in having weaker wood, and open, loose, bunches of a paler colour. Bunches middle sized, loose or open, usually with many small imperfect berries, shouldered. Berries of the middle size, round. Skin thin, clear watery green, rarely becoming amber s.xcept very fully exposed to the sun. Flesh crisp, watery, Bweet, but not high flavoured. Ripens in the open air from the 20th to the last of August — a fortnight earlier than the Royal Muscadine, 27. White Tokay. Thomp- Genuine Tokay. Lind. Speech. Gray Tokay ? Tokai blanc. This is the fruit from which the delicious Tokay wine of 1 FOREIGN GRAPES. 245 Hungary is made. We have ripened it very well in the open air. Its flavour is good and its aroma peculiarly agreeable. Bunches of medium size, compact. Berries rounded ovalj closely set. Skin thin, of a dull white. Flesh very delicate, sweet and perfumed. Leaves deeply 5-lobed, and covered with a satiny down on the lower surface. 28. White Hamburgh. Thomp White Lisbon. White Portugal. Wliite Raisin. This is the Portugal grape of commerce which is so largely exported to different parts of the world in jars. It is not.a high flavoured though a very showy grape, and will hang a long time on the vines after maturity. It requires a vinery. Bunches very large and loose. Berries large, oval. Skin thick, greenish-white. Flesh solid, sweet, and sometimes with a slight Muscat flavour. Bunches of this variety weighing over three pounds have been grown near Boston. 29. White Nice. Thomp. M'Intosh. A very large and showy fruit, and, in a vinery with fire-heat, a very excellent sort. M'Intosh, an English gardener of repu- tation, has grown bunches of this the White Nice to the enor- mous weight of eighteen pounds, and considers it " one of the noblest of grapes." Bunches very large, with loose shoulders. Berries roundish, medium size, thinly distributed over the shoulders and sides of the bunch. Skin thin, rather tough, greenish-white, becoming, finally, a little yellowish. Flesh crisp, sweet, and of very good flavour. Leaves and wood very strong, the latter remarkably downy beneath. 30. White Rissling. Thomp. Schloss Johannisberg. Rudesheimerberg. Reissling. Petit Riessling. Grosser Riessling. Rossiing. Kleier Rissling. The most celebrated grape of the Rhine, producing the Cele- brated hock wines. It is yet little known in this country, but from its very great hardiness and productiveness, in the cold districts of its native soil, we hope to find in it a valuable ac* quisition for 3ur gardens — if not for our vineyards. 21* 248 THE GRAPE. Bunches of medium size, compact. Berries rather small, round. Skin thin. Flesh tender and juicy, with sweet and sprightly pleasant flavour. Class III. Grapes with light red, rose-coloured, or striped berries. 31. Aleppo. Thomp. Lind. Switzerland Grajje. Striped Mascadine. . Variegated Cliasselas. Raisin Suisse. Raisin d'Aless. Chasselas panache. ■< Maurillan panache. Maurillan noir panache. A very singular grape, the berries being mostly striped with white and black in distinct lines ; or sometimes half the bunch will be black, and half white. It bears very well, and is de- serving a place in the vinery of the amateur. The foliage is also prettily striped in autumn. Bunches rather below medium size. Berries medium size, roundish. Skin thin, striped with white and dark red, or black Flesh juicy, and of a rich and excellent flavour. 32. Grizzly Frontignak. § Thomp. Lind. Red Frontignan, (of some. Grizzly Frontignac. Red Constantia. Muscat Rouge. Muscat Gris. Muscado Rosso. Kiimmel Traube. Grauer Muscateller. This delicious grape requires to be grown in a vinery when it is, to our taste, scarcely surpassed. Bunches rather long, with narrow shoulders. Berries round, of medium size, and growing closer upon the bunches than those of the White Frontignan. Skin thick, pale brown, blend- ed with red and yellow. Flesh very juicy, rich, musky and high flavoured. The Red Frontignan Thompson considers the same as the foregoing only being more deeply coloured in some situations. But Lindley, with whom we are inclined to agree in this case, keeps it distinct. The latter describes the Red Frontignan as having bunches without shoulders, berries perfectly round, and FOREIGN GRAPES. 247 deep red, flavour excellent. These two sorts require mora careful comparison. 33. Knight's Variegated Chasselas. Thomp. Variegated Chasselas. Liad A hybrid seedling, raised by Mr. Knight from the White Chasselas, impregnated by the Aleppo. A curious and pretty fruit, but not first rate in flavour. Bunches rather long, unshouldcred. Berries below the mid- dle size, round, loosely set. Skin quite thin, white, shaded with bluish violet, sometimes becoming purplish in the sun. Flesh tender, sweet, and pleasant. Tlie leaves die ofi' in au- tumn of fine red yellow and green colours. 34. LoMBARDY. Thomp. Lind. Flame Coloured Tokay. Rhemish Red. Wantage. Red Grape of Taurida. The Lombardy is remarkable for tiie very large size of the bunches, which are frequently twelve to eighteen inches long. It is a handsome fruit, the berries thickly set, (so much so as to need a good deal of thinning,) and it requires fire-heat to bring it to full perfection. Bunches very large, handsomely formed, with large shoulders. Berries large roundish. Skin thick, pale red or flame colour. Flesh firm, sweet, with a sprightly, very good flavour. 35. Red Chasselas. Thomp. Lind. Fors. Red Muscadine. Alill. Chasselas Rouge. Duh. This grape a good deal resembles the White Chasselas, ex- eept that the berries are slightly coloured with red. Very rare- ly, when over ripe, they become a dark red. Bunches loose, not large ; berries medium size, round. Skin thin, at first pale green, but when exposed to the sun they be- come red. Flesh tender, sweet, and very good. Not very hardy. II. Cultivation of the Native Grapes. The better varieties of the native grapes, as the Isabella, Ca. tawba, etc., are among the most valuable of fruits in the middle 248 THE GRAPE States. Hardy, vigorous, and productive, with very trifling care they yield the farmer, and the common gardener, to whom the finer foreign sorts requiring much attention and considerable expense in culture, are denied, the enjoyment of an abundance of very good fruit. In the neighbourhood of New- York and Philadelphia their culture is carried to a large extent for sup- plying the markets, a single grower on the Hudson, (Dr. Un- derhill.) sending thousands of baskets to New- York annually. In this part of the country no fruit is more common than the Isabella grape, and many families preserve large quantities for use during the winter months, by 'packing them away, as soon as ripe, in jars, boxes, or barrels, between layers of cotton batting — ■ in which way they may be kept plump and fresh till March. North of the 42° of latitude, and east of the Hudson river, these varieties, except in favourable situations, do not always succeed perfectly — the summers being frequently too short to mature their fruit, and the winter injuring the vines ; but this may be guarded against by planting them against the south side of walls and buildings. In nearly all the middle and western states they thrive perfectly. But in many localities at the south, especially in Georgia, the fruit is very liable to rot be- fore ripening, and this is most successfully remedied by allow- ing the vines to run very high — in the tops of trees, or -ipon a very tall trellis. The varieties of native grapes at present grown ares chiefly either the finer sorts of wild species, or, which is most gv.nerally the case, they are accidentally improved varieties, tjat have sprung up in woods and fields from wild vines. They are, therefore, but one remove from a wild state, and, as extensive trials are now being made by various cultivators ij produce new varieties from these, there is little doubt that in a few years we shall have many new native sorts, combining the good qualities of the be^^t foreign grapes, with the hardmess of the indigenous ones, and with also the necessary adaptation to the various soils ar.d climates of the United States. Garden Cctlture. The garden culture of these grapes is very easy. They grow with vigour in any soil not absolutely poor, and bear abundant crops in sandy or heavy soils, chough being of grosser habit than many of the foreign grapes, they prefer a rather strong and rich soil. One of the first points U be attended to in planting them is to secure a perfectly svnny, open exposure, as it may always be assumed that, with us, no at- mosphere can be too bright or sunny for the grape ; tor although it will make the most luxuriant and vigorous shoots in the shada of trees or buildings, yet the crops will be small and uncertain, and the berries will be likely to fall a prey to mildew. In the second place the vines should be kept within moderait bounds, and trained to an upright trellis. The jsabella and Ca. THE GRAFE. 24^ iawba are so rampant in their growth, when young, that the in- dulgent and gratified cultivator is but too apt to allow them to cover a large space. Experience, however, has convinced us that this is an error. For two or three seasons, vines of great size will produce enormous crops,* but they soon exhaust the supply of nourishment at hand, (which, indeed, it is difficult to supply again,) the vine becomes filled with useless, old wood, and speedily becomes unfruitful and worthless. About 6 or 8 feet apart we have found to be the best distance at which to plant the native grapes. Assuming ^the trellis to be 8 feet high, then each vine will extend either way 3 or 4 feet, covering a space 8 feet square. In this form, the roots and branches extending but a short distance, they may be kept in high vigour, and a state of constant productiveness, for a great length of time. The system of pruning and training these grapes generally pursued is the upright mode, with the spur mode of training. The first seasons' growth of a newly planted vine is cut back to two buds the ensuing fall or spring. These two buds are allowed to form two upright shoots the next summer, which, at the end of the season, are brought down to a horizontal position, and fastened each way to the lower horizontal rail of the trellis, being shortened at the distance of three or four feet from the root — or as far each side as the plant is wished to extend. The next season, upright shoots are allowed to grow one foot apart, and these, as soon as they reach the top of the trellis, are also stopped. The next year, the trellis being filled with the vines, a set of lateral shoots will be produced from the upright leaders with from one to three bunches upon each, which will be the first crop. The vine is now perfect, and, in the spur mode of pruning, it is only necessary at the close of every season, that is, at the autumnal or winter pruning, to cut back these lateral shoots, or fruit spurs, to within an inch of the upright shoot from which they sprung, and a new lateral producing fruit will an- nually supply its place, to be again cut out at the winter pruning. After several years bearing, if it is found that the grapes fail in size or flavour, the vines should be cut down to the main horizontal shoots at the bottom of the trellis. They will then speedily make a new set of upi'ight -shoots which will produce very abundantly, as at first. It cannot be denied that the renewal system of training, (see page 221,) is certain of yielding always the largest and finest fruit, though not so large a crop — as half the surface of the vine is every year occupied with young wood, to take the place of that annually cut out. What we have already stated, in page 222, respecting pruning will apply equally well here. If the vine is fully exposed to the * An old vine of the Isabella, still standing in these gardens, lias produced 3,000 doBten of grapes in a yeox. £50 THE GRAPE. sun it will require very little summer pruning ; in fact, none, except stopping the young shoots three joints beyond the farthest bunch of grapes, at midsummer — for the leaves being intended by nature to elaborate the sap, the more we can retain of them (without robbing the fruit unduly of fluids expended in maKing new growth.) the larger and higher flavoured will be the fruit ; careful experiments having proved that there is no more suc- cessful mode of impoverishing the crop of fruit than that of pulling oflf the leaves. The annual pruning of the hardy grapes is usually perform- ed during mild days in February or March — at least a month beiare vegetation is likely to commence. Many cultivators prefer to prune their vines in November, and, except for cold latitudes or exposures, this is undoubtedly the better season. Every third year, at least, the borders where the vines are growing should have a heavy top-dressing of manure. The vine soon exhausts the soil within its reach, and ceases bearing well when that is the case. We have frequently seen old and impoverished vines entirely resuscitated by digging in about the roots, as far as they extend, a very heavy top-dressing of slightly fermented stable manure. Vineyard culture. While many persons who have either made or witnessed the failures in raising the foreign grapes in vineyards in this country, believe it is folly for us to attempt lo compete with France and Germany in wine-making, some of our western citizens, aided by skilful Swiss and German vine- dressers — emigrants to this country, have placed the fact of profitable vineyard culture beyond a doubt, in the valley of the Ohio. The vineyards on the Ohio, now covering many acres, produce regular, and very large crops, and their wine of the different characters of Madeira, Hock, and Champagne, bring? very readily from 75 cents to one dollar a gallon in Cincinnati. The Swiss, at Vevay, first commenced wine-making in the West, but to the zeal and fostering care of N. Longworth, Erq., of Cincinnati, one of the most energetic of western horticulturists, that district of country owes the firm basis on which the vine culture is now placed.* The native grapes — chiefly the Ca- tawba — are entirely used there, and as many parts of the middle * From an interesting letter on this subject which Mr. Longworlh has kindly favoured as with, we gladly extract the following, knowing how much it will in- terest the practical reader. " I can scarcely now state the present extent of the culture of the grape lor Wme in this country. We have a large German population who are yearly plant- ing new vineyards, and 1 believe the Ohio river will be, in the course of tbe next century, as celebrated for its wine as the Rhine. After 30 years of experi<:nce, with vines from Madeira in the south, and the moimtains of Jura in the north, and most of the intermediate latitudes, 1 am satisfied that the foreign vine can never succeed with us. Nor do I believe in its acclimation. I have cultivated the Chasselas for the table for 30 years, and it does not now succeed so well as it did the first few seasons that I had it. I have found two c three foreign van* THE GRAPE. 25 1 States are quite as favourable as the banks of the Ohio for these varieties, the much greater yield of these grapes leads us to be lieve that we may even here pursue wine-making profitably. The vineyard culture of the native grape is very simple ties that may be worthy of cultivation, and one that may make a wine equal U Madeira, but it produces small wood and will not bear a large crop. It was re- ceived from Prbice under the name of the Missouri, but it is clearly a foreign grape, and I believe of the Pineau famUy. We must rely on our native grapes, and new varieties raised from their seed. Our best success, with present materials, will be with the Catawba grape, as we can make from it a wine equal to the best Hock, and with a finer aroma. I sent recently a sample of some Catawba wine to New-Orleans, and was offered the highest price of Hock wine if I would for- ward a quantity for sale. The Isabella rots with us more than other grapes, and is only fit to make a sweet wine by adding sugar. I have made a fine, white, sweet wine from it, and have samples now 12 years of age. The Ohio grape is, with us, quite as hardy as the Catawba and Isabella. It does not bear to be crowded, but requires the full bene- fit of the sun and air. I deem it better for the table than for wine, as it is free from the hard pulp common to most of our native grapes. The cultivation of the grape at Vevay is on the wane, as they cultivate only one variety — the Cape grape — a native sort, otherwise known as the Alexander's, or Schuylkill Muscadell. From it they may make a rough, red, acid wine. This same grape makes a wine resembling, and equal to, the TenereiflTe, when made witliout being fermented on the skins, and with the addition of brandy as is usual with the TenereifTe. I have now 14 vineyards, under the management of Germans and Swiss, and containing about 70 acres. The wine meets a ready sale with otu- GJerman popu- lation, at prices varying from 75 cents to one and a half dollars per gallon, by the quantity. The grape requires a good soil, and is benefitted by well rotted manure. For aspect I prefer the sides of our hills, but our native grapes would not succeed well in a dry sandy soil, particularly the Catawba, which is 8. cousin gerraan to the old fox-grape, tliat prefers a spot near a stream of wa«°r. The north sides of our hills are the richest, and I believe they v^ill, as our summers are warm, in the majority of seasons produce the best crops. In my first attempts at vineyard culture, to gratify my Germans, I went to unnecessary expense in deep trenching. In a loose soil, like mine, it can do no good ; in a clay soil it is injurious to put the rich soil below and have from one to two feet of clay on the top. The root seldom gets to the rich soil, ajnd grows too near the surface, which should be guarded against, as the fruit then suffers from the drought. Deep ploughing is better, and is not a twentieth part of the expense. Where u hill is steep, trenching and walling — or Bod terracing, is necessary. I believe our best wine will be made in latimdes similar to ours. A location farther north may answer well if the ground be covered with snow all the winter, to protect the vine. It is to this cause that they are indebted for their success in the cultivation of the grape on the Jura mountains, in France. There is little doubt that the grape will bear better with us, and (judging from samples I have had from the first grower at the south,) will make a better wine here than in Carolina. There was lately published an absurd statement respecting the product of a vuieyard at the south — that the product was at the rate of 3,400 gallons of wine to the acre. This arose from a false calculation, made by measuring the yield of a single vine, which grew over the top of a tree, and calculating the product of the vineyard by the space occupied by the root of this vine ! One favourable year 1 selected, from the best part of one of my vineyards, the fourteenth part of an ucre, the product of which was 105 gallons — at the rate of 1,470 gallons per acre. The best crop I have ever seen, was here, at the vineyard of Mr. Hackinger, a Ger- nmn — about 900 gallons to the acre, from the Catawba grape. It was a truly gratifying sight to see, in the midst of the vintage, his aged father sitting in hia arm chair, under the shade of a tree, in the centre of the vineyard, with hie bot* tie and glass " just as he did in Germany." We generally leave six feet between the rows, and use the plough, setting tha plants 3 to 4 feet apart, and triining them to stakes about 6 feet high. The Ger- 252 THE GRAPE. Strong loamy or gravelly soils are preferable— limestone soils being usually the best — and a warm, open, aimny exposure being indispensable. The vines are planted in rows, about six feet apart, and trained to upright stakes or posts as in Europe. The ordinary culture is as simple as that of a field of Indian corn — one man and horse with the plough, and the horse-cultivator, being able to keep a pretty large surface in good order. The annual pruning is performed in winter, top-dressing the vines when it is necessary in the spring ; and the summer work, stopping side shoots, thinning, tying, and gathering, being chiefly done by women and children. In the fermentation of the newly made wine lies the chief secret of the vigjieron, and, much as has been said of this in books, we have satisfied ourselves that cai'eful experiments, or, which is better, a resort to the experi- ence of others, is the only way in which to secure success in the quality of the wine itself. Diseases. The mildew, which is troublesome in some dis- tricts, is easily prevented by keeping the vine of small size, and by the renewal system of pruning, or, never allowing the vine to bear more than two years on spurs from the same old wood. The beetles which sometimes infest the grape vines in sum- mer, especially the large brownish yellow vine beetle, (Felid- nota punctata,) and the grape-vine flea-beetle (Haltica chalybea,) are very destructive to the foliage and buds, and the most effec- tual remedy is hand-picking when taken in time. But we would also very strongly recommend again the use of open mouthed bottles, half filled, (and kept renewed,) with a mixture of sweet- ened water and vinegar, and hung here and there among the vines. Indeed, we have seen bushe/s of beetles, and other in- sects, destroyed in a season, and all injury prevented, simply by the use of such bottles. Varieties. There are yet but few varieties of our native grapes that are really worthy of cultivation. Adluni and Prince, in their treatises, describe quite a large number, but many of these are really quite worthless. In the following list will be found described all that we have yet been able to find of any value. Most of these as the Isabella, Catawba, Alexan- der's, &c., are no doubt accidental seedlings from the wild Fox- man women and children do most of the labor, in tying the vines, trimming the lateral shoots, topping the fruit branches, etc. In onr first experiments we generally used to add sugar to the juice, but our Germane, and indeed all foreigners, give the wine made without sugar the pre- ference. I have now Catawba v^'ine made without sugar 20 years old, sound and Btill improving. The Catawba will convert from 8 to 10 oz. to the gallon, but when sugar is added it does not so readily fine itself. When I add sugar I mix it with the must as it comes froia the press. The wines our climate wul best pro- duce are the dry Hock wines ; though, from our dry Catawba wine, a skilful wine- cooper can make all the varieties of sparkling Hock, etc., equal to the imported. The best Champagne I have ever dru'ik was made by one of myGJerman tenants, from the Catawba grape." NATIVE GRAPES. SlSB grape of the northern states. {Vitis Lahrusca, L.) While others of a different habit in leaf, and berry, as the Elsing- burgh, Ohio, &c., are, perhaps, the offspring of the Frost Grape, (V. cordifolia,) or the Summer Grape, ( V. estivalis.) The most popular American Grapes, as yet, are the Isabella and Catawba. More delicate sorts for the dessert, being free from pulp, are the Ohio, Elsingburgh and Bland. All these grapes require a warm summer to enable them to attain their flavour, which is the reason why, in the cool climate of England, they have been pronounced so " harsh and disagreeable." Native Grapes. 1. Alexander's. Thomp. Prin. Schuylkill Muscadell. Adlum. Muscadine. Cape Grape. 1 Spring Mill Coastantia. > of Vevay, III. Clifton's Constantia. ) Madeira, of York, Fa. Tasker's Grape. Wizine. This grape, a natural seedling, was first discovered by Mr, Alexander, gardener to Gov. Penn, before the war of the revo- lution. It is not unfrequently found, as a seedling, from the wild Foxgrape, on the borders of our woods. It is quite sweet when ripe, and makes a very fair wine, but is quite too pulpy and coarse for table use. The bunches are more compact, and the leaves much more downy, than those of the Isabella. Bunches rather compact, not shouldered. Berries of medium size, oval. Skin thick, quite black. Flesh witn a very firm pulp, but juicy, and quite sweet and musky, wnen fully ripe, which it is not till the last of October. 2. Bland. Bland's Virginia. Bland's Madeira. Bland's Pale Red. Powell. Red Suppemong, (of some.) The Bland is one of the best of our native grapes, approach- ing, in flavour and appearance, the Chasselas grapes of Eu- rope, with very little pulp, and only a slight astringency. It does not ripen well to the north of this, except in favourable situations, and should always be planted in a warm exposure. It is a genuine native sort, (doubtless a natural seedling,) and 23 254 THE GRAPE. is said to have been found on the eastern shore of Virginia, by Col. Bland of that state, who presented scions to Mr. Bartram, the botanist, by whom it was first cultivated. The Bland is not a great bearer, but it merits a place in every good garden in this country. The fruit keeps admirably, in jars, for winter use. Bunches rather long, loose, and often with small, imperfect berries. Berries, (fig. 96,) round, on long stalks — hang- ing rather thinly. Skin thin, at first, pale green, but pale red when ripe. Flesh slightly pulpy, of a pleasant, sprightly, delicate flavour, and with le or no musky scent, but a slight ringency. Ripens pretty late. Fo- liage lighter green than that of the Fig. 96. Bland. Catawba, smoother, and more delicate. This vine is quite difficult of propagation by cuttings. 3. Catawba. Adlum. Ken. Red Muncy. Catawba Tokay. This excellemt native grape was first introduced to notice by Major Adlum, of Georgetown, D. C, and was found by him in Maryland. It probably has its name from the Catawba river, but it has been found growing at various points from that river to Pennsylvania. It is one of the hardiest, most productive, and excellent of our native sorts, either for wine or table use, and succeeds well in all situations not too cold for grape culture. In habit of growth, it so closely resembles the Isabella that it is difficult to distinguish the two, except in the colour and shape of the fruit. Unless it be very ripe, it is, perhaps, a little more musky in flavour, than the Isabella. Bunches of medium size, somewhat »< loose, shouldered. Berries, (fig. 97,) jyji^ round, (or sometimes slightly oval,) pretty large. Skin rather thick, pale red in the shade, but pretty deep red in the sun, covered with a lilac bloom. Flesh slightly pulpy, juicy, very sweet, with an aromatic, rich, musky flavour. Ripe from the 1st to the Fig. 97. Catav^a. middle of October, and should be allowed to hang till fiilly ripe. The To Kalon, is a seedling of this grape raised by the late Dr. Spoffijrd, of Lansingburgh, N. Y. It has no pulp, but it proves, with us, too shy a bearer to be worth cultivation. NATIVE GEAPES. 259 Pond's Seedling is a sub-variety from the neighbourhood of Boston, which ripens earlier than the Catawba, but is also a shy bearer. 4. Diana. A seedling of the Catawba, raised by Mrs. Diana Crehore, of Boston, and named by the Massachusetts Horticultural Society. It is said to be of superiour quality, and to ripen a fortnight earlier, which will make it valuable at the north. Fruit much resembling the Catawba, but paler in colour, be- ing a pale grayish red. Bunches loose. Berry round, almost without pulp, juicy, with a sweet, rich flavour. 5. Elsinbtjrgh. Ken. Prin. Adlum. Smart's Elingburg. Elsenborough. A very nice little grape for the dessert, perfectly sweet and melting, without pulp, originally brought from a village of this name in Salem co., New-Jersey. It is not a great deal larger ^ than the common Frost grape, in the size of the berry. A moderate, but regular bearer, ripens well, and much esteemed by many for the table. Bunches pretty large, loose, and shouldered. { ) Berries, (fig. 98,) small, round. Skin thin, black, \^^^^ covered with a blue bloom. Flesh entirely with- Pig_9g_ £^j„„. out pulp, melting, sweet, and excellent. The burgh. leaves are deeply 5-lobed, pretty dark green, and the wood rather slender, with long joints. 6. Isabella. Prin. Ken. Adlum. This very popular grape, a native of South Carolina, was brought to the north and introduced to the notice of cultivators, about the year 1818, by Mrs. Isabella Gibbs, the wife of Geor- 3 Gibbs, Esq., in honor of whom it was named. Its great vig- our, hardiness, and productiveness, Avith the least possible care, have caused it to be most widely disseminated. A vine grow- ing here has borne 12 bushels of grape in a single year. It is, perhaps, a little more hardy, and ripens earlier than the Ca- tawba, which renders it valuable at the northern part of this state, or the colder portions of New-England, No farmer's garden, however small, should be without this and the Ca- tawba. Bunches of good size — five to seven inches long, 7ather loose; shouldered. Berries, (fig. 99,) oval, pretty large. Skin thick, '^ 256 THE GRAPE. dark purple, becoming at last nearly- black, covered with a blue bloom. Flesh tender, with some pulp, which nearly dissolves when fully mature ; juicy, sweet, and rich, with slight musky aroma. This grape is frequently picked as soon as it is well coloured, and long before it is ripe. F'g- 99- Isabella. 7. Lenoir. Sumpter ? Clarence ? A very excellent table grape, perhaps superior in flavour for the dessert to any of the foregoing. It comes, originally, from Mr. Lenoir, of the Santee River, Carolina, and is believed to be a seedling raised by him from a seed of one of the Burgundy gi'apes. It has very much the habit of a foreign vine, but ap- pears to bear well, and ripen admirably here. The wood 13 grayish brown, strong, and long jointed, and, like the Elsing- burgh and Ohio grapes should be left rather long in pruning. Bunches very handsome, large, compact, not much shouldered. Berries small, round. Skin thin, purple, with a slight bloom. Flesh tender, melting, (without pulpiness,) sweet, and excellent. 8. Norton's Virginia. Prin. Ken. Norton's Seedling. A native seedling, produced by a cross between the Bland and Miller's Burgundy, by Dr. N. Norton, of Richmond, Vir- ginia. It is a most productive grape in garden or vineyard, bearing very large crops (especially at the south, where many kinds rot,) in all seasons. It has been confounded by some with Ohio grape, from which it is quite distinct, more pulpy, and less agreeable for the dessert, though, probably a much better wine grape. Bunches long, sometimes eight or nine inches, occasionally shouldered, somewhat compact. Berries small, round. Skin thin, dark purple. Flesh pulpy, with a brisk, rather rougli fla- vour. The foliage is light coloured, shaped like the Elsingburgh. Shoots strong and hardy. 9. Missotiri. Jlissouri Seedling. This grape we received from Cincinnati, where it is com NATIVE GRAPES. 25*? sideiably cultivated, and much esteemed in the vineyards, making a wine much resembling Madeira. It was received there from the east, under this name, and we think, may very proba- oly be a seedling from one of the Pineau or Burgundy grapes. It is not very productive, and makes little wood. The lattei ia grayish, spotted with dark brown specks, short jointed, buds in clusters, double and triple. Leaves deeply cut, trilobed. Bunches loose, and of moderate size. Berries small, round. Skin thin, almost black, with very little bloom. Flesh tender, with little pulp, sweet, and pleasant, but inferiour to the Ohio for the table. 10. Ohio. Segar Box Grape. Longworth's Ohio. This grape, which has recently attracted a good deal of at- ention, has a rather singular history. The cuttings, from ;vhich all the present stock has originated, were le^ ni a segar Dox, at the residence of N. Longworth, Esq., Cincinnati, Ohio, during his absence from home, by some person who was not known, and who left no account of them. It is still commonly known as the Segar Box in that vicinity. Subsequent efforts to trace its origin have not been successful, but there is no doubt, from its strong general resemblance to the Elsingburgh, that it is a native. It is a capital dessert fruit, free from pulp, and of excellent flavour, in Cincinnati, but does not maintain that repu- tation here ; it requires a very warm raid dry climate to deve. lop its flavour. It ripens early, but we fear it will prove a little tender to the north of this. The wood is strong, long jointed, lighter red than that of the Norton's Virginia, and smooth, with peculiarly pointed buds. Leaves large, trilobed. Bunches large and long, from- six to ten inches, and often fifteen inches in length, rather loose, tapering, shouldered. Ber. I<^>^_ iciLijci xuuotr, itxLn:;! jiJi' , oiivjuiv-tci ou . xj^i ' N^^Nx^^.— ...^^ ries, (fig. 100.) small, round. Skin thin, feSN. ^^ A purple, with a blue bloom. Flesh tender, JU and melting, without any pulp, sweet, and very excellent. This grape is a good bearer, requires to rig. 100. Ohio. be well pruned, and the wood laid-in thin and long. 11. Shurtleff's Seedling. A new variety raised by Dr. S. A. Shurtleif, of Pemberton Hill, near Boston. It is a seedling from the foreign grape, but appears to have a hardier habit than most foreign varieties. But 258 THE GEAPE. little, however, is yet known of it, as it has not yet been placed in the hands of cultivators ge-'nerally for trial, but we hope soon to see it disseminated. Bunches large, often weighing a pound, shouldered. Berries nearly as large as Black Hamburgh, oval, pretty thickly set. Skin thick, light purple, or lilac, (obscurely spotted,) with a grayish bloom. Flesh firm, with a rich, sweet, and very excel- lent flavour. This fruit ripens early in September, or, in favour- able situations the last of August. 12. ScuppERNONG. Prin. Adlum. Fox Grape. ") Bull or Bullet. I v jj ,1. American Muscadine, f-^ '''^ *'^"^- Roanoake. J Vitis vulpina. Ltnd. rotundifolia. Michx. The Scuppernong grape is a very distinct southern species, found growing wild, from Virginia to Florida, and climbing the tops of the tallest trees. It is easily known from every other grape by the small size of its leaves, which are seldom over two or three inches in diameter, and by their being glossy and smooth on both the under and upper surfaces. These leaves are roundish, and coarsely serrated, and the young shoots are slender ; the old wood is smooth, and not shaggy, like that of most vines. This species is dioecious. We have made several trials with the Scuppernong grape, but find it quite too tender for a northern climate, being killed to the ground by our winters. At the south it is a very hardy, pro- ductive, and excellent wine grape. The White and Black Scup- pernong scarcely differ, except in the colour of the fruit. The tendrils of each correspond in hue with the fruit. Bunches small, loose, seldom composed of more than six ber- ries. Berries round, large. Skin thick, liglit green in the white, dark red in the black variety. Flesh quite pulpy, ex- cept when very thoroughly ripe, juicy and sweet, but with a strong, musky scent and flavour. 12. Warren. A variety recently brought into notice by Mr. Prince, of Flushing, which may prove synonymous with Nos. 7 or 9. We made the following memoranda from an examination of the fruit last season. Bunches long, loose, slightly shouldered. Berries round, small, of the same size, and form of those of the Elsingburgh, but rather more closely set. Skin thin, dark purple, with but little bloom. Flesh tender, melting, with no pulp, and a very sweet, pleasant p---— - THE MULBERRY. 25^ Other wild varieties. There are many other wild varie. ties recently introduced into gardens, but which are of little oi no value for the table. Among these, the Cunningham and Woodson Prince Edward, from Virginia, are pretty good wine grapes, though the former is a shy bearer. Gimbreoe's Hudson and Ladies' grapes, as well as the Hyde's Black, Red River, Perfumed Red, and several others, are Foxgrapes, with a strong scent, and harsh flavour, of no value for the dessert, and un- worthy of cultivation. The Troy Grape, Hyde's Eliza, and some others, are varieties of the Isabella, in no way remarkable. Worthington and Lufl'borough are recommended by Adlum for wine ; we have found them harsh and worthless for the dessert. Selection of foreign grapes for hardy culture. Royal Musca- dine, Early Black July, Early White Malvasie, Black Prince. Selection of foreign grapes for a vinery. Black Hamburgh^ White Muscat of Alexandria, White Frontignan, Royal Musca- dine, West's St. Peters, Red Frontignan. Selection of native grapes for a small garden. Catawha^ Bland, Ohio, Lenoir, Isabella. CHAPTER XVIII. THE MULBERRY. Moras, Tourn. Urticacece, of botanists. tinner, of the French ; Maulbeerhaum, German ; Mora, Italian ; Morel, Spaniab. The Mulberry is a hardy, deciduous fruit tree, but little cul- tivated in this country, though it is really a very considerable acquisition to our list of summer fruits, and every garden of considerable size, ought to contain one or two trees. The fruit ripens in July, very soon after the season of cherries. It is rarely picked from the trees, as it falls as soon as ripe, and it is therefore the custom to keep the surface below it in short turf, and the fruit is picked from the clean grass. Or, if the surface is dug ground, it may be sown thickly with cress seed, six weeks previously to the ripening of the fruit, which will form a tern- porary carpet of soft verdure. The Red Mulberry {Morus rubra, L.) is a native species, more or less common in our woods, with large, rough, heart- shaped or lobed leaves. The fruit is about an inch long, and very pleasant and palatable — though much inferiour to the fol- lowing sort. It bears transplanting well, or is easi'y raised 260 THE NUT. from seed, and may, undoubtedly, be greatly inipr ived by re. peated reproduction in this way. As it forms a i&rge orna. mental tree with a fine spreading head, 40 feet high, it is wel' deserving a place on the lawn, or near the house, in ornamental plantations. Johnson Mulberry. We have lately received from Profes- sor Kirtland, of Cleveland, one of the most intelligent h'oiticultu- rists in the country, this new variety of our native Mulberry, the fruit of which is said to be of extra large size and superior flavour. Fruit very large, oblong, cylindric ; blackish colour, sub- acid, and of mild, agreeable flavour. Growth of the wood strong and irregular. Leaves uncommonly large. The Black Mulberry, or English Mulberry, (Mot'us nigra, L.) is a very celebrated old fruit tree, originally from Asia, more or less commonly cultivated in all parts of Europe, but yet quite rare in this country. Its growth is slow, and it seldom attains a height of more than 12 or 15 feet, forming a low, branching tree, with lobed leaves, but it is very long lived, and there is a specimen in England, at the seat of the duke of Nor- thumberland, 300 years old. In this country it is scarcely hardy enough for the eastern states ; but it thrives pretty well here, and we have seen very fine crops on a tree in a sheltered position, at Hyde Park, on the Hudson, 80 miles above New- York. The fruit is incom^^arably larger and finer than that of the Red Mulberry, being an inch and a half long, and nearly an inch across — black, and of delicious flavour. There are many varieties of the White Mulberry, commonly cultivated for silk, but which produce fruit of no value. The best soil for the Mulberry, is a rich, deep, sandy loam. The tree requires little or no pruning, and is of very easy cul- ture. It is usually propagated by cuttings, three feet long, planted in the spring, half their depth in the ground ; cuttings made of pieces of the roots will also send up shoots and become plants. CHAPTER XIX. NUTS. m The European Walnut, {Juglans regia, L. ; Noyer, of the French ; Walnausshmiin, German ; Nocil, Italian ; and Nngal. Spanish ;) better known here as the Madeira Nut, is a fine lofty FILBERTS. 26 . growing tree, with a handsome spreading head, and bearing crops of large and excellent nuts, enclosed like those of our native black walnut in a simple husk. It stands the winter very well here, and to the south of this it would undoubtedly be a profitable fruit to plant for the market. The fruit in a green state is very highly esteemed for pickling, and the great quan. titles of the ripe nuts annually imported and sold here, prove the estimation in which thej-- are held for the table. There are several varieties reputed to be of rather finer quality, which, however, have not displaced the original species, even in the gardens of Europe, and have not yet borne fruit here. This tree is usually propagated by the seed, and transplanted from the nurseries when from three to six feet high. But it may also be grafted, with due care, on the common hickory nut. The Hickory Nut (Carya alba,) or shell-bark. The Black Walnut (Jiiglans nigra,) and the Butternut, (/. cineria,) are native nut-bearing trees, common in our forests, and too well known to need description here. There are occasionally found in the woods, accidental varieties of the shell-hark hickory, of much larger size and finer flavour than the common species, which are highly worthy of cultivation, as we confess, to our own taste, this nut is much superiour to the European walnut. There is indeed no doubt, that with a little care in reproduction by seed, the shell-bark may be trebled in size, and greatly im- proved in flavour. The Filbert, (Noisette, of the French ; Nasslaum, German ; Avellano, Spanish ;) is an improved variety of the common hazel-nut of the woods of Europe, Corylus avellana, L.) The fruit is three or four times as large as that of our common hazel- nut, and from its size and excellent flavour is admired for the dessert. The old Spanish filbert common in many of our gar- dens, is a worthless, nearly barren variety, but we have found the better English sorts productive and excellent in this climate, and at least a few plants of them, should have a place in all our gardens. They are generally raised from layers, made in thf spring, but they may also be grafted readily on the common hazel-nut, or the Spanish nut. When planted out they should not be permitted to sucker, and should be kept in the form of bushes with low heads, branching out about two feet from the ground, and they should be annually pruned somewhat like the gooseberry, so as to preserve a rather thin, open head — shortening back the extremities of the young shoots one half, every spring. The following are the best filberts known. 1. CosFORD. (Thomp. P. Mag.) Nut large, oblong ; husk hairy ; shell remarkably thin, and kernel of excellent flavour. A good bearer. 2. Frizzled. (Thomp. P. Mag.) Easily known by its hand- £62 THE PLUM. some, deeply cut husk. Nut of medium size, oval, compiessed ; husk hairy ; shell thick ; kernel sweet and good. 3. Northamptonshire Prolific. (Thomp.) Ripens early. Nut of medium size, oblong, husk hairy ; shell thick. 4. Red Filbert. Easily known from other sorts, by the crimson skin of the kernel. Fruit of medium size, cvate. Shell thick. Kernel with a peculiar, excellent flavour. 5. White Filbert. (Thomp. Lind.) Resembles the last, but with a light yellow or white skin. The tree is also quite bushy. Nuts ovate. Husk long and tubular. The English generally call those varieties with long husks, fillerls, (full-beards,) and those with short husks, simply mits. The Chestnut, (Castanea vesca, W. ; Chatagnier, of the French ; Castainenbaum, German ; Castagno, Italian ;) is one of our loftiest forest trees, common in most parts of the United States and Europe, and bearing excellent nuts. The foreign variety best known in this country, is the Spanish Chestnut, with fruit nearly as large as that of the Horse-Chestnut, and which is excellent when boiled or roasted. It thrives very well here, but is not quite hardy to the north or east of this. One or two English varieties have been produced, of considerable excel- lence, among which, the Downton is considered the best. The French cultivate a dozen or more varieties of greater or less excellence, but though some of them have been introduced, we have not yet fairly tested them in this country. The Chinquapin, or Dwarf Chestnut, common in some parts of the middle and southern states, is a dwarf species of the chestnut, usually growing not more than six to ten feet high, and bearing fruit of half the size as the common chestnut, with the same flavour. It is worth a place in a small fruit garden, as a curiosity. All the chestnuts are very easily cultivated i^ any good, light soil, and may be propagated by grafting, ant! hy sowing the seeds. CHAPTER XX. THE PLUM. Pnmus domestica, L. llosacecB, of botanists. Prwner, of the French ; Pjlaumenhaum. German ; Prugno, Italiap ; Cintelo, Spanish. The original parent of most of the cultivated plums of oui gardens is a native of Asia and the southern parts of Europe, ITS TTSES. " 26S but it has become naturalized in this country, and in many parts of it is produced in the greatest abundance.* That the soil and climate of the middle states are admirably suited to this fruit is sufficiently proved by the almost spontaneous production of such varieties as the Washington, Jefferson, Lawrence's Fa- vourite, etc. ; sorts which equal or surpass in beauty or flavour the most celebrated plums of France or England. Uses. The finer kinds of plums are beautiful dessert fruits, of rich and luscious flavour. They are not, perhaps, so en- tirely wholesome as the peach or the pear, as, from their some- what cloying and flatulent nature, unless when very perfectly ripe, they are more likely to disagree with weak stomachs. For the kitchen the plum is also very highly esteemed, being prized for tarts, pies, sweetmeats, etc. In the south of France an excellent spirit is made from this fruit fermented with honey. In the western part of this state, where they are very abundant, they are halved, stoned, and dried in the sun or ovens, in large quantities, and are then excellent for winter use. For eating, the plum should be allowed to hang on the tree till perfectly ripe, and the fruit will always be finer in proportion as the tree has a more sunny exposure. The size and quality of the fruit is always greatly improved by thinning the fruit when it is half grown. Indeed to prevent rotting and to have this fruit in its highest perfection, no two plums should be allowed to touch each other while growing, and those who are willing to take this pains, are amply repaid by the superior quality of the fruit. ^ One of the most important forms of the plum in commerce is that of prunes, as they are exported from France to every part of the world. We quote the following interesting account of the best mode of preparing prunes from the Arboretum BriU ianicum. The best prunes are made near Tours, of the St. Catherine * There are three species of wild plum indigenous to this country — of tolerable flavour, but seldom cultivated in our gardens. They are the following. I. The Chickasaw Plum. {Prunus Chicasa, Michaux.H Fruit about three fourths of an incli in diameter, round, and red or yellowish red, of a pleasant, sub- acid flavour, ripens pretty early. Skin thin. The branches are thorny, the head rather bushy, with narrow lanceolate, serrulate leaves, looking at a little distance, Boraewhat like those of a peach tree. It usually grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only 3 or 4 feet high, and in this form it is also common in Texas. The Dwarf Texas Plum described by Kenrick is only this species. It is quite ornamental. II. Wild Red or Yellow Plum. (P. americana, Marshall.) Fruit roundish- oval, skin thick, reddish orange, with a juicy, yellow, sub-acid pulp. The leaves are ovate, coarsely serrate, and the old branches rough and somewhat thorny. Grows in hedges, and by the banks of streams, from Canada to the Gulf of Mex- ico. Tree from 10 to 15 feet high. Fruit ripens in July and August. III. The Beach Plum, or Sand Phim. (P. maratima, Wang.) A low shrub, with stout straggling branches, found mostiy on the sandy sea-coast, from Massa- thusetts to Virginia, and seldom ripening well elsewhere. Fruit roundish, scarceljf ail inch in diameter, red or purple, covered with a bloom; pleasant, but som* What astringent. Leaves Aval, finely serrate. 204 THE PLUM. plum and the prune d'Agen ; and the best French plums (so. called in England,) are rnade in Provence, of the Perdrigon blanc, the Brignole, and the prune d'Ast ; the Provence plums being most fleshy, and having always most bloom. Both kinds are, however, made of these and other kinds of plums, in various parts of France. The plums are gathered when just ripe enough to fall from the trees on their being slightly shaken. They are then laid, separately, on frames, or sieves, made of wicker-work or laths, and exposed for several days to the sun, till they become as soft as ripe medlars. When this is the case, they are put into a spent oven, shut quite close, and left there for twenty-four hours ; they are then taken out, and the oven being slightly reheated, they are put in again when it is rather warmer than it was before. The next day they are again taken out, and turned by slightly shaking the sieves. The oven is heated again, and they are put in a third time, when the oven is one-fourth degree hotter than it was the second time. After remaining twenty- four hours, they are taken out, and left to get quite cold. They are then rounded, an operation which is per- formed by turning the stone in the plum without breaking the skin, and pressing the two ends together between the thumb and finger. They are then again put upon the sieves, which are placed in an oven, from which the bread has been just drawn. The door of the oven is closed, and the crevices are stopped round it with clay or dry grass. An hour afterwards, the plums are taken out, and the oven is again shut with a cup of water in it, for about two hours. When the water is so warm as just to be able to bear the finger in it, the prunes are again placed in the oven, and left there for twenty-four hours, when the operation is finished, and they are put loosely into small, long, and rather deep boxes, for sale. The common sorts are gathered by shaking the trees ; but the finer kinds, for making French plums, must be gathered in the morning, before the rising of the sun, by taking hold of the stalk, between the thumb and finger, without touching the fruit, and laid gently on a bed of vine-leaves in a basket. When the baskets are filled, withoi^t the plums touching each other, they are removed to the fruit room, where they are left for two or three days exposed to the sun and air ; after which, the same process is emploj'ed as for the others ; and in this way the delicate bloom is retained on the fruit, even when quite dry. Propagation and culture. The plum is usually propagated in this country by sowing the seeds of any common free grow- ing variety, (avoiding the damsons which are not readily work- ed,) and budding them when two years old, with the finer sorts. The stones should be planted as soon as gathered, in broad drills, (as in planting peas,) but about an inch and a half deep. In good soil the seedlings will reach eighteen inches or two feet SOIL. d6& f leight, the next season, and in the autumn or the ensuing -pring, they may be taken from the seed beds, their tap roots ^educed, and all that are of suitable size, planted at once in the jursery rows, the smaller ones being thickly bedded until after \nother season's growth. The stocks planted out in the nursery will, ordinarily, be readv for working about the ensuing midsummer, and, as the plum is quite difficult to bud in this dry climate, if the exact season is not chosen, the budder must watch the condition of the trees, and insert his buds as early as they are sufficiently firm, — say, In this neighbourhood; about the 10th of July. Insert the buds, if possible, on the north side of the stock, that being more pro- tected from the sun, and tie the bandage rather more tightly than for other trees. The English propagate very largely by layers three varieties of the common plum — the Muscle, the Brussels and the Pear Plum, which are almost exclusively employed for stocks with them. But we have not found these stocks superiour to the seedlings raised from our common plums, (the Blue Gage, Horse-plum, &:c.,) so abundant in all our gardens. For dwarf- ing, the seedlings of the Mirabelle are chiefly employed. Open standard culture, is the universal mode in America, as the plum is one of the hardiest of fruit trees. It requires lit- tle or no pruning, beyond that of thinning out a crowded head, or taking away decayed or broken branches, and this should be done before midsummer, to prevent the flow of gum. Old trees that have become barren, may be renovated by heading them in pretty severely, covering the wounds with our solution of gum shellac, and giving them a good top dressing at the roots. Soil. The plum will grow vigorously in almost every part of this country, but it only bears its finest and most abundant crops in heavy loams, or in soils in which there is a consider- able mixture of clay. In sandy soils, the tree blossoms and sets plentiful crops, but they are rarely perfected, falling a prey to the curculio, an insect that harbors in the soil, and seems to find it difficult to penetrate or live in one of a heavy texture, while a warm, light, sandy soil, is exceedingly favorable to its propagation. It is also, undoubtedly true, that a heavy soil is naturally the most favourable one. The surprising facility with which superior new varieties are raised merely by ordinary re- production from seed, in certain parts of the valley of the Hud- eon, as at Hudson, or near Albany, where the soil is quite clayey, and also the delicious flavour and great productive- ness and health of the plum tree there almost without any care, while in adjacent districts of rich sandy land it is a very uncer- tain bearer, are very convincing proofs of the great importance of clayey soil for this fruit. Where the whole soil of a place is light and sandy, we n^ould 33 266 THE PLUM. recommend the employment of pure yellow loam or yellow clay, in the place of manure, when preparing the border or spaces for planting the plum. Very heavy clay, burned slowly by mixing it in large heaps with brush or faggots, is at once an admirable manure and alterative for such soils. Swamp muck is also one of the best substances, and especially that from splt wat&r marshes. Common salt we have found one of the best fertilizers for the plum tree. It not only gieatly promotes its health and luxuri- ance, but from the dislilte which r.iost insects have to this sub- stance, it drives away or destroys most of those to which the plum is liable. The most successful plum grower in our neigh- bourhood, applies, with the best results, half a peck of coarse salt to the surface of the ground under each bearing tree, annu- ally, about the first of April. Insects and diseases. There are but two drawbacks to the cultivation of the plum in the United States, but they are in some districts so great as almost to destroy the value of this tree. These are the curculio, and the knots. The curculio, or plum-weevil, (Rhynchcmus Nenuphar,) is the uncompromising foe of all smooth stone fruits. The culti- vator of. the Plum, the Nectarine, and the Apricot, in many parts of the country, after a flattering profusion of snowy blos- soms and an abundant promise in the thickly set young crops of fruit, has the frequent mortification of seeing nearly all, or indeed, often the whole crop, fall from the trees when half or two-thirds grown. If he examines these falling fruits, he will perceive on the surface of each, not far from the stalk, a small semi-circular scar. This star is the crescent-shaped insignia of that little Turk, the curculio ; an insect so small, as perhaps, to have es caped his observation for years, unless particularly drawn to it but which nevertheless appropriates to himself the whole pro- duct of a tree, or an orchard of a thousand tiees. The habits of this curculio, or plum-weevil, are not yet fully and entirely ascertained. But careful observation has resulted in establishing the following points in its history. The plum-weevil is a small, dark brown beetle, with spots of white, yellow, and black. Its length is scarcely one-fifth of an inch. On its back are two black humps, and it is fur- nished with a pretty long, curved throat and snout, which, when it is at rest, is bent between the forelegs. It is also provided with two wings with which it flies through the air. How far this insect flies is yet a disputed point, some cultivators affirming that it scarcely goes far. Vis loT^Ae ,ther than a single tree, and others believing cM^, and its mark, that it flies over a whole neighbourhood. Our INSECTS AND DISEASES. 267 own observation inclines us to the belief that this insect emi. grates just in proportion as it finds in more or less abundance the tender fruit for depositing its eggs. Very rarely do we see more than one puncture in a plum, and, if the insects are abun. dant, the trees of a single spot will not afford a sufficient num- ber for the purpose ; then there is little doubt (as we have seen them flying through the air,) that the insect flies farther in search of a larger supply. But usually, we think it remains nearly in the same neighbourhood, or migrates but slowly. About a week or two after the blossoms have fallen from the trees, if we examine the fruit of the plum in a district where this insect abounds, we shall find the small, newly formed fruit, beginning to be punctured by the proboscis of the plum-weevil. The insect is so small and shy, that unless we watch closely it is very likely to escape our notice. But if we strike or shake the tree suddenly, it will fall in considerable numbers on the ground, drawn up as if dead, and resembling a small raisin, or, perhaps more nearly, a ripe hemp seed. From the first of April until August, this insect may be found, though we think its de- predations on fruit, and indeed its appearance in any quantity, is confined to the month of May in this climate. In places where it is very abundant, it also attacks to some extent the cherry, the peach, and even the apple. Early in July the punctured plums begin to fall rapidly from the tree. The egg deposited in each, at first invisible, has be- come a white grub or larva, which slowly eats its way towards the stone or pit. As soon as it reaches this point, the fruit falls to the ground. Here, if left undisturbed, the grub soon finds its way into the soil. There, according to most cultivators of fruit, and to our own observations, the grubs or larvae remain till the ensuing spring, when in their perfect form they again emerge as beetles and renew their ravages on the fruit. It is true that Harris, and some other naturalists, have proved that the insect does some- times undergo its final transformation and emerge from the ground in twenty days, but we are inclined to the opinion that this only takes place with a small portion of the brood, which, perhaps, have penetrated but a very short distance below the surface of the soil. These making their appearance in mid- summer, and finding no young fruit, deposit their eggs in the young branches of trees, etc. But it is undeniable that the season of the plum-weevil is early spring, and that most of the larvae which produce this annual swarm, remain in the soil during the whole period iuterven'.ng since the fall of the previ- ous year's fruit. There are several modes of destroying this troublesome in- sect. Before detailing them, we will again allude to the fact, that we hare never known an instance of its being troublesome 268 THE F.UM. in a heavy soil. Almost always the complaint comes from por- tions of country where the soil is lifrht and sandy. The explana- tion of this would seem to be that the compact nature of a clayey soil is not favourable to the passage or life of this insect, while the warm and easily permeable surface of sandy land nurses every insect through its tender larvse state. Plum trees grow, ing in hard trodden court-yards, usually bear plentiful crops. Following these hints some persons have deterred the plum- weevil by paving beneath the trees ; and we have lately seen a most successful experiment which consisted in spreading be- neath the tree as far as the branches extended a mortar made of stiff clay about the thickness of two or three inches — which completely prevented the descent of the insect into the earth. This is quickly and easily applied, and may therefore be re- newed every season until it is no longer found necessary. The other modes of destroying the plum-weevil are the fol- lowing : — 1. Shaking the tree and killing the beetles. Watch the young fruit, and you will perceive when the insect makes its appear- ance, by its punctures upon them. Spread some sheets under the tree, and strike the trunk pretty sharply several times with a wooden mallet. The insects will quickly fall, and should be killed immediately. This should be repeated daily for a week, or so long as the insects continue to make their appearance. Repeated trials have proved, beyond question, that this rather tedious mode, is a very effectual one if persisted in.* Coops of chickens placed about under the trees at this season will assist in destroying the insects. 2. Gathering the fruit and destroying the larvcB. As the in- sect, in its larvae or grub form, is yet within the plums when they fall prematurely from the tree, it is a very obvious mode of exterminating the next year's brood to gather these fallen fruits, 3aily, and feed them to swine, boil, or otherwise destroy them. In our own garden, where several years ago we suffered by the plum-weevil, we have found that this practice, pursued for a couple of seasons, has been pretty effectual. Others have re- ported less favourably of it ; but this, we think, arose from their trying it too short a time, in a soil and neighbourhood where the insect is very abundant, and where it consequently had sought extensively other kinds of fruit besides the plum. * Merely shaJcing tlie tree is not sufficient. The following memorandum, as ad- Jitionai proof, we quote from the Genesee Farmer. " Under a tree in a remote part Df the fruit garden, having spread the sheets, I made the following experi- ment. On shaking the tree well I caught five curculios ; on jarring it with the hand I caught twelve more ; and on striking the tree with a stone, eight more dropped on the sheets. I was now convinced that I had been in error ; and calling in assistance, and using a hammer to jar the tree violently, we caught in less than an hour, more than two hundred and sixty of these insects." We will add to this, that to prevent injury to the tree a large wooden mallet should be substitute j/ . Impeiiale blanche. treucA Grosse Lui^ante. J The White Magnum Bonum, or Egg Plum, as it is almost universally known here, is a very popular fruit, chiefly on ac- count of its large and splendid appearance, and a slight acidity, which renders it admirably fitted for making showy sweetmeats or preserves. When it is raised in a fine warm situation, and is fully matui'ed, it is pretty well flavoured, but ordinarily, it is considered coarse, and as be- longing to the kitchen, and not to the dessert. Branches smooth, long. Fruit of the largest size, measuring six inches in its longest cir- cumference, oval, narrowing a good deal to both ends. Suture well marked. Stalk about an inch long, stout, inserted, with- lout cavity, in a folded border. ISkin yellow, with numerous 'white dots, covered with thin white bloom — when fully ripe, of a deep gold colour. Flesh yellow, adhering closely to the stone, rather acid until very ripe, when it becomes sweet, though of only second rate fla- Fig. 114. While Magnum Bonum. vour. Stem lonfj, and pointed at both ends. A pretty good bearer, though apt, in light soils, to drop from the tree before matured. Middle of August. * There is really no practical difference between the White, and the Yello^ Magnum Bonum. The fruit is precisely similar in appearance and quality though the growth of the two trees may not fully agree. WHITE OR YELLOW PLUMS. 287 34. White Damson. Thomp. Lind. Late Yellow Damson. Shailer's White Damson. White Prune Damson. White Damascene. A very pretty and pleasant little plum of the damson class. In England it is thought of very little value, except for preserving, but here, where it matures more perfectly, it becomes a very pleasant table fruit, and from its lateness, may be considered a very desirable variety. The long slender branches are loaded, so as to be pendant, with the weight of the abundant rich clusters of fruit. Branches smooth, and of thrifty growth. Fruit small, about an inch long, oval. Skin pale yellow, with a white bloom, and sprinkled with reddish brown spots at maturity. Stalk rather more than half an inch long, downy, inserted without depres- sion. Flesh adheres closely to the stone, yellow, and when fully ripe, of a rich, sprightly, sub-acid, agreeable flavour. Ripens about the last of September, and will hang, shrivelling some- what, until severe frosts. 3.5. White Perdrigon. Thomp. Nois. Perdrigon blann. O. Duh. Maitre Claude. Brignole ? Avery sugary plum, which is largely cultivated in Provence, along with the Brignole, for drying, to form the celebrated Brignole prunes — so called from the little town of that name. Thompson, indeed, makes this and the Brignole synonymous, but the French consider them distinct, the Brignole being larger, rather yellower, and dryer. It is probable that the difference is very slight. Branches downy. Fruit middle sized, oval, narrowing to- wards the stalk. Skin pale greenish-yellow, with numerous small white dots, and a few red spots on the sunny side — thinly coated with bloom. Stalk three-fourths of an inch long, slenaer. Flesh pale yellow, very sweet with a slight perfume, and ad- heres to the stone. Ripens last of August. 36. Yellow Gage, Prince's. § P. Man. American Yellow Gage, (of some.) White Gage, {of some.) The Yellow Gage was raised, so long ago as the year 1783, oy the elder Mr. Prince, of Flushing, L. I. It is very common on the Hudson river, but we do not find any description of it in Manning or Kenrick. We have noticed that it is sometimes confounded, at Boston, with the Imperial Gage, which is really THE PLUM. quite distinct. Its great hardiness and productiveness, joined ta its rich sugary flavour, make it a favourite sort. There is a tree in the gardens here, thirty years old, which still bears most e.xcellent crops annually. Branches smooth, short-jointed, with glossy leaves, and form- ing a large spreading head. Fruit a little above medium size, oval, rather, broadest towards the stalk. Suture a mere line. Skin golden yellow, a little clouded, and covered with a copious white bloom. Stalk an inch long, in- serted in a small round cavity. Flesh deep yellow, rich, sugary and melting, though sometimes rather dry; parts freely from the stone. Ripens rather early, about the first week in August. The growth of this plum is not only very different from the Im- perial Gage, but tlie fruit of the latter is readily distinguished by its abundant juiciness, its green- ish colour, and the superiour snrightliness of its flavour. / pig. 115. Prince's Ydlow Gage. 37. Yellow Gage, [of the English.] Thomp. Little Queen Claude. Mill. Lind. Petite Reine Claude. O. Duh. Reine Claude blanche. peiite espcce. Small Green Gas^e. )ofsome Gonne's Green Gage. [ English White Gage. ) gardens. This plum, formerly known, we believe, as the Little Queen Claude, but which has now received the soubriquet of Yellow Gage, we suppose for good reasons, from the head of the fruit department, in the London Horticultural Society's garden, is an old French variety, described by Duhamel. It is of smaller size than the true Green Gage, much inferior in flavour, and iloes not appear to us much worthy of cultivation, when that plum, the Jefferson, and Lawrence's Favourite can be had. Branches smooth and rather long. Fruit below medium size, round, with a distinct suture on one side. Stalk half an inch long, rather slender, inserted in a slight hollow. Skin pale yel- lowish-green, speckled with a few reddish dots, and overspread with a good deal of bloom. Flesh pale yellow, sweet, ana pleasant, separates freely from the stone. Ripens about the middle of August. BBD OR PUKPLB PLUMS. ^Bii Class II. Red, Blue, or Purple Plums. 38. Abricotee Rouge. Thomp. O. Duh. Nois The Abricotee Rouge, or Red Apricot plum, is a French va- riety, of rather pretty colour, but indifferent in flavour, and not comparable to several of our native sorts. Branches smooth. Fruit of medium size, oval, considerably flattened at each end. Stalk nearly an inch long, set in a slight cavity. Skin of a fine clear red in the shade, violet in the sun, covered with an abundant blue bloom. Flesh orange colour, sweet, but rather dry, and without much flavour ; separates freely from the stone. Ripens the last of August. 39. American Wheat. A singular little plum, of second quality, received by us from the late Robert Manning. Branches slender, smooth, leaves quite small and light coloured. Fruit quite small, of the shape of a small bullet, dropping from the ti'ee when ripe. Skin pale blue, covered with a white bloom. Stalk slender, half an inch long. Flesh greenish, melting, juicy, and sweet, adheres to the stone. Last of August. Bears abundantly. 40. Blue Gage. Lind. Mill. Azure Hative. Thomp. Black Perdrigon. little Blue Gage. An ordinary little round blue plum, the Azure HAtive cf the French, of sweet and pleasant flavour, and very hardy, but the most indifferent of all the Gages. It bears most abundant crops every season, and we have found the seedlings to make good stocks. Branches slender and downy. Fruit quite small and round, about three quarters of an inch in diameter. Skin dark blue, covered with light blue bloom. Stalk three fourths of an inch long. Flesh greenish, juicy, a little acid, somewhat rich, and separates from the stone. Ripe the middle of August. 41. Brevoort's Purple. Floy. Ken. New- York Purple. Floy. Brevoort's Purple Bolmar. Brevoort's Purple Washington, Originated by Henry Brevoort, Esq., of New- York, from a 25 290 THE PLUM. Stone of the Washington planted in 1819. It is a handsome and most productive plum, but appears to us to have been over praised as regards its flavour, which is of second quality. Branches long, smooth. Fruit large, oval, suture distinct at the base. Skin reddish purple, or reddish, covered with a violet bloom. Stalk three fourths of an inch long, set in a deep but narrow cavity. Flesh yellowish, soft, juicy, not very sweet, but with considerable vinous flavour, adheres closely lo the stone. Ripe the first of September. 42. Blue Pekdrigon. Violet Perdrigon. / , , Blue Perdrigon. $ -^'"«- Perdrigon Violette. O. Tilth. Brignole Violette. The Blue Perdrigon is a very old variety, having been intro- duced into England from Italy, as long ago as 1582. It is a sweet and pleasant plum, and is largely employed with the White Perdrigon in making the Brignole prunes. Branches downy. Fruit of medium size, oval, narrowing a little towards the stalk. Skin at first reddish, but becoming purple, sprinkled with many brown dots, and covered with a very thick whitish bloom. Stalk three fourths of an inch long, set in a small cavity. Flesh greenish-yellow, rather firm, sugary, rich and excellent, adhering to the stone. Last of August. 43. Blue Imperatkice. § Thomp. P. Mag. Tmperatric.e. Lind. Mill. Veritable Imperatrice. Violette. Imperatrice Violette. O. Duh. The true Blue Imperatrice is an admirable plum, one of the finest of the late plums, hanging for a long time on tlie tree, and may be kept in the fruit room a considerable period after being gathered. It is rich, sugary and excellent. The branches are long, smooth, and slender, and the smaller twigs start out at nearly right angles with the main branches. Fruit of medium size, obovate, tapering most towards the stalk. Stalk nearly an inch long, set in Fig. 116. Blue In^tnOfice. a slight hollow. Skin deep purple, RED OR PURPLE PLTTMS. 291 covered with a thick blue bloom. Flesh greenish-yellow, pretty firm, rather dry, but quite rich and sugary, adhering closely to the stone. Ripens in October, and will hang, in sheltered situ- ations, till the middle of November. The so-called Semtana, or Blue Imperatrice of Boston, hag been considered, until lately, as identical with this plum. It ig an acid, rather harsh fruit, only, fit for preserving, and should not, therefore, be confoundea with the true Blue Imperatrice, which is sweet and excellent. The growth of this spurious tree resembles that of the true Imperatrice, the fruit is oval, narrowing to the stalk, which, however, is scarcely more than half an inch long, very slender, and set without depression. Skin dark blue, with little bloom, flesh rather acid, and adheres to the stone. An abundant bearer, and hangs till late frosts. This fruit, so well known about Boston, seems to agree with the figure and description of the Imperatrice Violette of the old Duhamel, and we doubt, therefore, the identity of the English and French Plums of this name. Duhamel, even in the dryer and finer climate of France, only says, " assez douce pour unc Prune tardive." This will apply to the Imperatrice or Semiana of Boston, but not to the Blue Imperatrice of the English. 44. Cooper's Large. Coxe. Thomp. Cooper's Large Red. , Cooper's Large American. La Delicieuse ? Lind. Coxe who first described this plum, says it was raised by Mr. Joseph Cooper, of New-Jersey, from a stone of the Orleans. He considers it as a fine large plum, but exceedingly liable to rot upon the tree, and we learn from Mr. Ives, of Salem, thai the same complaint was made by former cultivators of this sort in his neighbourhood, where it is now nearly abandoned. It seems to be scarcely known now in this country — that is to say, in gardens* — as we have made diligent search for it, the last two years, without being able to obtain the fruit of the true sort. Lindley describes a plum, La Deliceuse, as having been brought from New-Jersey about 1815, and which was sold by Mr. Kirke, for a guinea a plant. And Mr. Thompson gives this fruit as identical with Cooper's Large. We hope another season to be able to compare the two. Thompson's description of the Cooper's Large is as follows. • Some nurserymen here, we regret to say, do not scruple to fill large cataloguet with the names of varieties which have no corresponding existence in theit groonda. 292 THE PLTTM. Branches smooth. Fruii purple, oval, of medium siie, sepa> rates from the stone, of second quality, ripens at the end of September, and a great bearer. Coxe describes it as ripening in August, and of the largesf eize. The following is Lindley's description of La Deliceuse, which we give in order to assist in identifying the two, if they prove really distinct. Branches long and smooth. Fruit oval, about two inches long, and one and three quarters in diameter. Su- ture rather broad, shallow, swelled a little more on one side than on the other. Stalk an inch long, slender, slightly inserted. Skin pale yellow on the shaded side, but in the sun deep purple full of brown specks. Flesh yellow, and separates from the stone. Juice peculiarly rich and abundant. Ripe in October, with the Imperatrice. 45. Columbia. § Columbian Gage. A noble plum, a contemporary of the Lawrence's Favourite, ulready described, and like that, raised by Mr. Lawrence, of Hudson, from a pit of the Green Gage. It is a superb looking, and a rich flavoured variety — undoubtedly one of the finest of the large dark coloured plums. The tree is re- markable for its very stout blunt shoots, large roundish leaves, and the spreading horizontal form of its head. It is also highly productive. Branches and upper side of the leaves downy. Fruit of the largest size, six or seven inches in circumference, nearly globular, one half rather larger than the other. Skin brownish purple, dotted with numerous fawn-coloured specks, and covered with much blue bloom, through which appears a red- dish brown tint on the Fig. 117. Columbia. shaded side. Stalk about an inch long, rather stout, inserted in a narrow, small cavity. Flesh orange, not very juicy, but RED OH .'Uiil'Ld: PLUMS. 299 when at full maturity, very rich, sugary and excellent ; it sepa. rates freely from the stone, except a little on the edge. The stone is quite small and compressed. Last of August. 46. Corse's Admiral. A rather large, light purple plum, which, like the two or three following ones, was raised by Henry Corse, Esq., an intelligent cultivator, of the neighbourhood of Montreal, Canada. They are all well adapted to a northern climate. Branches quite downy. Fruit above medium size, oval, or a little obovate, considerably enlarged on one side of the suture. Skin light purple, covered with a pale lilac bloom, and dotted with yellow specks. Stalk nearly an inch long, hairy, slightly inserted. Flesh greenish-yellow, juicy and sprightly, but se- cond rate in flavour, and adhering closely to the stone. A pro- lific tree. September. 47. Corse's Field Marshal. Handsome in appearance. Skin lively purplish red. Fruit rather large, oval. Stalk rather slender, three-fourths of an inch long, slightly inserted. Flesh greenish-yellow, juicy, but a little tart, adheres closely to the stone, which is long, and pointed at both ends. Ripe middle and last of August. 48. Corse's Nota Bene. Ken. This is the best of Mr. Corse's varieties that have been proved in the United States. Branches smooth. Fruit of rather large size, round. Skin pale lilac or pale brown, often dull green on the shaded side, with much light blue bloom. Stalk half an inch long, set in a round hollow. Flesh greenish, rather firm, juicy, sweet and rich, and separates from the stone. The tree is a very great bearer, and is very hardy. First of September. 49. Ciuger's . Scarlet. § Crager's. Cruger's Seedling. Cruger's Scarlet Gage. An exceeding delicate and beautiful dessert fruit, raised from seed, by Henry Cruger, Esq., of New-York, and first disjemi- nated from the gardens here. Its mild and agreeable flavour is preferred by many who do not like the more luscious plums, and its sure and abundant crops render it a favourite on light soils, where the curculio destroys many less hardy. Mr. Ives in. 25* 294 THE PLUM. forms us, that with him, it is less liable to drop from the tree than any other sort. Branches downy. Fruit rather larger than a Green Gage, roundish- oval, with an obscure suture. Skin, when fully exposed, a lively red, but usually a bright lilac, covered with a thin bluish bloom ; and speckled with numerous golden dots ; in the shade it is pale fawn-coloured on one side. Stalk half an inch long, set in a shallow depression. Flesh deep orange, not very juicy nor rich, but with a very agreeable, Fig. 118. Cruger's Scarlet, mild, sprightly flavour. It hangs well after ripening. Last of August. 50. Cheery. Thomp. Coxe. Early Scarlet. Myrobolan. ") Virginian Cherry. I of European De virginie. [ gardens. D'Amerique Rouge. J Prunus ]\Iyrobolana. O. Duh. Lind. Pruna'J Cerasifera. Pursh. Miser Plum, of Hoffy. The Cherry Plum, or Early Scarlet, is a very distinct species. It has been considered a native of this country, but we doubt this, and think, with Pursh, that it is only found here in the neighbourhood of houses. The tree grows pretty rapidly, forms a small, bushy head, and is easily recognized by the slender- ness of its branches, and the smallness of its leaves. It bears the greatest profusion of snowy blossoms in the spring, which from the early date at which they appear, are rather liable to be cut off by frost. There are several varieties produced from seed, but that most common here, is round, about an int'i in diameter, of a lively red, with very little bloom, and a very slender, short stem, set in a narrow cavity. On the trees they resemble cherries, rather than plums. The flesh is greenish, melting, soft, very juicy, with a pleasant, lively, sub-acid flavour — neither rich nor high flavoured, and adheres closely to the stone. The stone is oval, and pointed. It ripens about the middle of July, before most other plums, and this, and its pretty appearance at the dessert, are its chief merits. Branches smooth. The common cherry plum, or Myrobolan, of Europe, i* RED OR PURPLE PLUMS. 295 rather larger, and shaped like a heart. In all other respects the same. Golden Cherry Plum. Mr. Samuel Reeve, of Salem, New- Jersey, has produced a seedling of the cherry plum, which is worthy of notice.* It is keart-shaped, yellow, speckled with scarlet in the sun, but of a glossy waxen yellow in the shade. The habit of the tree is exacflj^ that of the common cherry plum, but as it is a very abundant bearer, and ripens early in July, Mr. R. has found it one of the most profitable plums for the market. It is worthy of more extensive trial. 51. Coe's Late Red. § Thomp. liUid. Saint 3Iartin. ) of the Saint Mania Rouge. \ French. Prune de la St. iMarliii. Noii. This plum (which should properly be called the St. Martin's, though as it was also claimed to have been raised by an English nurseryman, it seems difficult to rid it of that title,) proves, with us, to be an exceedingly valuable, late variety. Indeed, it is sc late, that we fear, to the north of ^^ this, it would not come to ma- j^ turity. It grows vigorously, bears regularly and heavily, and prove a valuable market fruit, flavour is excellent. Branches downy. Fruit of me- dium size, nearly round, with a well marked suture running along one side. Skin light purplish-red, with a thin blue bloom. Stalk pretty stout, three-fourths of an inch long, set nearly even with the surface. Flesh yellowish, rather firm and crisp, juicy, with a rich vinous flavour, separating almost entirely from the stone. October and November. Fig. 119. Cw's Late Red. 52. Cheston. Thomp. Lind. Matchless. Lang. Diapree Violette. ) ac. to Violet Diaper. J Thomp. A pleasant, early plum, but superseded now by better ones. Branches downy. Fruit rather small, oval. Skin dark purple, * Described in Hofiy's Ozcbardist's Companion, (Philadelphia,) as the iiARKSf ri.0M. THE PLUM. with a blue bloom. Stalk quite short, set without depression. Flesh yellow, firm, sweet, and rather sprightly, separating from the stone. Last of July, and first of August. 53. Denniston's Red. A strikingly handsome, new seedling, which has newly come into bearing, in the celebrated plum orchard of the gentleman whose name it bears, at Albany. Branches smooth, dark coloured. Fruit rather large, round, ish-oval, narrowed. towards the stalk. Suture running half round. Skin of a beautiful light red, sprinkled with many small, fawn coloured dots, and dusted with a very light bloom. Stalk very long and slender, slightly inserted. Flesh amber colour, juicy, rich, and sprightly, with an excellent flavour. It separates from the stone, which is small, oval, and compressed. Last of August. 54. DoMiNE Dull. § Floy. Thomp. German Prune. Dutch Prune. Dutch Quetzen. ' Man. and of some ] American gardens. This good American prune was raised from a seed brought from Holland, by the Rev. Mr. Dull, a Dutch minister, who afterwards resided at Kingston, N. Y. The parent tree was the common Dutch prune, which this strongly resembles. The same gentleman's little parcel of plum stones from " /arfgr- land,'' it will be remembered, gave origin to Bleecker's Gage, one of the finest of our yellow varieties. Branches long and smooth. Fruit of medium size, long- oval, with little or no suture. Skin very dark purple, nearly black, dusted with some blue bloom. Stalk nearly an inch long, inserted with very little cavity. Flesh yellow, quite juicy at first, but if alloM'^ed to hang on the tree becomes dry, rich and sweet ; it adheres closely to the stone. A pro digious bearer, and a really Hg.m DanrneDuU. good fruit. September. UED Ott PURPLE PLUMS. 2\t1 55. Damson. Thomp. Common Damson. Purple Damson. Black Damson. ■ Early Damson, {of many.) The common, oval, blue Damson is almost too well known to i.eed description, as every cottage garden in the country con- tains this tree, and thousands of bushels are annually sold in the market for preserves. The tree is enormously productive, but in the hands of careless cultivators is liable to be rendered worthless by the knots, caused by an insect easily extirpated, if the diseased branches are regularly burned every winter or spring. Branches slender, a little thorny and downy. Fruit small, oval, about an inch long. Skin purple, covered with thick blue bloom ; flesh melling and juicy, rather tart, separates partially from the stone. September. As the Damson is frequently produced from seed, it varies somewhat in character. The Shropshire or Prune Damson is an English purple va- riety, rather obovate in figure, but little superiour to our com- mon sort. The Sweet Damson resembles the common Dam- son, and is but slightly acid. The Winter Damson is a valuable market sort, from its extreme lateness. It is small, round, purple, covered with a very thick light blue bloom ; flesh greenish, acid, with a slight astringency, but makes good preserves. It bears enormous crops, and will hang on the tree till the middle of November, six weeks after the common Damson, uninjured by the early frosts 56. Duane's Pubple. § P. Man. Ken. A superb looking purple fruit of the largest size, and of very fair quality, — occasionally, in warm dry seasons, first rate. It was originally grown by James Duane, Esq., of Duancsburgli, N. Y., and probably sprung from a seed of the Purple ]\Iagnum Bonum. We have seen this fruit, about Albany, confounded with the variety just named. The tree is easily known by the gray appearance of the wood, and large leaves, whicli are un- usually woolly on the under surface. It is a highly attractive dessert fruit, ripening rather before the plum season, and bearing well. S98 THE PLVM. Branches very downy. Fruit very large, oval or oblong, considerably swol- len on one side of the suture. Skin reddish-pur- pie in the sun, but a very pale red in the shade, sparingly dotted with yel- low specks, and covered with lilac bloom. Stalk three-fourths of an inch long, slender, set in a nar- row cavity. Flesh amber coloured, juicy, sprightly, moderately sweet, adheres partially to the stone. Ri- pens with the Washington, (or a little before,) about the 10th of August. Fig. 121. Duane^s Purple. 57. Diamond. Thomp. Man. A very large plum, but exceedingly coarse in flavour, and of no value, except for cooking. It grows thriftily and bears regularly and abundantly with us, and is very showy on the tree, but it is, otherwise, scarcely third rate. It was raised from seed, by an Englishman, in Kent, named Diamond. Branches long, downy. Fruit of the largest size, oval, shaped like an Egg Plum or Magnum Bonum. Skin black, covered with a blue bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, coarse-grained, and rather dry — a little acid, and without flavor" ; separates from the long pointed stone. [The author of the American Orchardist says, " flavour superior !"] 58. DiAPRKE RotTGE. § Thomp. Poit. O. Duh. Roche Corbon. Imperial Diadem. ) ^'"^^• The Diaprpe Rouge, or Red Diaper, is a very large ana handsome French plum. Mr. Thompson considers it synony- mous with a fine English variety, better known here as the Mimms, or Imperial Diadem. As the Mimms plum has been fully tested by us, and proves to be a first rate fruit in all re- RED OK PURl'LE PLUMS. 299 spects, in iKis climate, we give the following description and outline diawn from the fruit, as produced by us. A rather slow grower, branches almost smooth. Fruit large^ obovate. Skin of a reddish-purple, with a few golden specks, and a light blue bloom easily rubbed off. Stalk three-fourths of an inch long, slender, hairy, slight- ly inserted. Flesh pale green, juicy, very melting, rich and delicious ; separa- ting from the stone, which is quite small. Last of August. The Diapre^ Rouge is described by Poiteau as having a thick, rather bit- ter skin, exactly the op- posite to that of the fruit we have described. It is probable, however, that our climate, more favour- able for the plum, may produce it in greater per- „ , n- fection. Red Dmper. 59. Elfrey. Coxe. Man. Elfry's Prune. A native plum, first described by Coxe. It belongs to the class of prune plums, with dry, sweet flesh, and is much es- teemed by many persons. The tree is thrifty, with rich glossy leaves, and bears to a fault. Branches smooth. Fruit rather below medium size, oval. Skin blue. Flesh greenish, very sweet, dry and firm, parting very freely from the stone — indeed, often splitting open when fully ripe. 60. FoTHERiNGHAM. Thomp. Lind. Mill. * Sheen. Grove House Purple. An old English plum of good quality. It is not unlikely that it originated at Sir William Temple's seat — Sheen, in Surrey, where, according to Lindley, it was grown before 1700, under the name of the Sheen plum. Dranches smooth. Fruit of medium size, obovate, with a 300 THE PLUM. distinct suture. Skin purple, where exposed, but in the shads reddish, sprinkled with small specks, and covered with a pale blue bloom. Stalk an inch long. Flesh pale greenish-yellow, juicy, sprightly, and rich, separating from the stone. Ripens about the middle of August. 61. Frost Gage. § Pom. Man Frost Plum. A most valuable late plum, scarcely yielding to any other late variety in the excellence of its flavour. It appears to have ori- ginated in Fishkill, Dutchess co., N. Y., where it has, for many years past, been most extensively cultivated for market. Before fully ripe it abounds with sprightly, sub- acid juice, and is highly esteemed for preserving, and when mature is a sweet and luscious fruit for the dessert. It will hang on the tree till very late frosts. The tree is a tall upright grower, with smooth and rather slender shoots, and bears abundantly. The fruit is in perfection about the first of October, and from its lateness and good quality commands from two to five dollars a bushel, even when hundreds of bushels are sent to New- York market at once.* Branches smooth. Fruit rather below Fig- 123. Frost Gage. medium size, roundish-oval, with a distinct suture on one side. Skin deep purple, with a few brown specks, and a thin bloom. Stalk half to three-fourths of an inch in length, inserted with little or no depression. Flesh greenish-yellow, juicy, sweet, rich and melting, adhering to the stone. 62. Goliath. Thomp. Lind. Caledonian, (6/ some.) Saint Cloud. Steers's Emperor. Wilmot's late Orleans. A large and handsome plum, not quite first rate, but well de- serving cultivation. It is easily distinguished from the Necta rine plum, with which it has been confounded by its gray, very downy shoots. It bears fine crops. * Eighteen hundred dollars have been received by a single farmer in thir vicinity, for a single season's crop of this plum. Haring some affinitjr to tha Damson, it is, in some districts, liable to the knots, but trifling core will bood banish this enemy. RED OR PURPLE PLUMS. 301 Fruit large, roundish-oblong, enlarged on one side of the suture. Skin a fine deep red, approaching purple, a little paler i« the shade, dusted with a thin blue bloom. Stalk three quar- ters of an inch long, deeply inserted in a well marked hollow. Flesh yellow, adheres considerably to the stone, rather juicy with a brisk, sprightly flavour. Last of August. 63. GwALSH. Thomp. A fruit little known out of New-Jersey, where, we believe, ij is a native. We received it from Thomas Hancock, of Burling, ton, N. J. It is large, showy and prolific, and about the quality of the Red Magnum Bonum. Branches nearly smooth. Fruit large, regularly formed, obo- vate, with scarcely any suture. Skin rich, dark purple, cover, ed with blue bloom. Stalk rather slender, not quite an inch long, slightly inserted. Flesh yellow, juicy, of sprightly fla- vour, mixed with a slight acid, and adheres to the stone. Second quality. Middle of August. 64. Holland. Pom. Man. Ken. Blue Holland. Holland Prune. A pleasant, late plum, of second quality, handed down from the old Dutch gardens of New. York, and perhaps, originally brought over by the first settlers of that city. Branches downy, rather slender. Fruit round, slightly flat- tened. Skin blue or light reddish-purple, covered with a blue bloom. Stalk set in a small cavity. Flesh juicy, meltingj sweet and pleasant, separating freely from the stone. It hangs a long while on the tree, to which the stalk adheres rather closely, ripening from the last of August to the middle of Sep- teraber. 65. Horse Plum. Thomp. Floy. Large Early Damson. } of Prinoe Sweet Damson. \ and Ken. A very common and inferiour fruit, which reproduces itself ifom seed, and is almost naturalized in the gardens of the middle states. The seedlings make good stocks for the nursery. Branches downy. Fruit of medium size, oval, with a deep suture on one side. Skin purple in the sun, reddish on the shaded side, with blue bloom. Flesh greenish-yellow, rather dry and acid, separates from the stone. Last of August. 26 302 THE PLUM. 6H. Howell's Early. This is a very desirable early fruit, ripening about the 20th of July, a few days before the Morocco. It takes its name from Mr. B. Howell, of Newburojh, N. Y., who brought the parent tree when a sucker, from Virginia. It appears to us unlike any other described variety. The fruit is remarkably fragrant. Wood slender, gray and downy. Leaves small, oval, downy. Fruit rather below medium size, oval, without any suture, a little angular. Stalk slender, three fourths of an inch long, set even with the surface. Skin light brown, often grcenisb-yellow on the shaded side, covered with a thin blue bloom. Flesh am- ber coloured, melting, juicy, with a sweet and perfumed flavour, separates from the stone, which is quite small and oval. Very productive. 67. IcKWORTH biPERATRicE. § Thomp. Knight's No. 6. The Ickworth Imperatrice was raised by Mr. Knight, of Downton Castle, and is a hybrid between Blue Imperatrice and Coe's Golden Drop. It is one of the numerous recent and valu- able additions to the class of late plums, prolonging this form- erly fleeting fruit the whole autumn. It hangs a long while on the tree, and if gathered and wrapped in soft paper, will keep many weeks — much longer than any other variety, and is, per- haps, one of the best late dessert sorts. Branches smooth. Fruit rather above medium size, obovate. Skin purple, peculiarly traced or embroidered with streaks of golden fawn colour. Stalk moderately long and thick. Flesh greenish-yellow, sweet, juicy and rich, mostly adhering to the stone, which is rather small. Ripens early in October, and may be kept till Christmas, gradually becoming dryer and more sugary. It will, even if laid away in paper in a dry place, be- come an excellent prune, and it has been found in this state, and with an excellent flavour, the next summer. 68. Italian Damask. Lind. Damas d'ltalie. O. Vuh. Thomp. Branches smooth. Fruit middle sized, nearly round, a little flattened at the base, and having a well marked suture extending from the stalk to the apex. Stalk half an inch long, slender, inserted in a small round cavity. Skin violet, becoming brown when fully ripe. Flesh yellowish-green, firm, and separates clean from the stone. Juice very sweet and high flavoured. Stone oval, rather thick. End of August. [Lindley^s GtUde.'} KBD OE P0RPLE PLUMS. 903 To this we will add that the Morocco (w ith doitmy shoots) is often mistaken for this plum in this country. 69. Lombard. Ken. Bleecker's Scarlet. Beekman's Scarlet. The Lombard is an exceedingly pretty plum, of pleasant fla- vour, and it has qualities that will always make it popular ; — • great hardiness and productiveness, and the power of holding its fruit uninjured in those light sandy soils where most other sorts are punctured and fall by the curculio. It was called the Lombard plum by the Massachusetts Horti- cultural Society, in compliment to Mr. Lombard, of Springfield, Mass., who first brought it into notice in that state; and it is said to have been received by him from Judge Piatt, of Whitesborough, N. Y., who raised it from seed. But it was previously well known here by the name of Bleecker's Scarlet. Never having been described under that name, how- ever, we adopt the present title. The tree has strikingly crumpled leaves, thrifty, bright purple, glossy shoots, and grows with much vigour. Branches smooth. Fruit of medium size, roundish-oval, slightly flattened at either end ; suture obscure. Stalk quite slender, scarcely three-fourths [of an inch long, set in a broad, ab- ruptly narrowing cavity. Skin deli- cate violet red, paler in the shade, dot- ted with red, and dusted thinly with bloom. Flesh deep yellow, juicy, and pleasant, but not rich ; adhering to the Fig. 124. Lombard. stone. Middle and last of August. 70. Long Scarlet Scarlet Gage. Red Gage, {incorreclly, of some.') A bright red, oblong fruit, very handsome upon the tree, which usually hangs heavy laden with its fruit. It is a native of this part of the Hudson, and has been disseminated by us. It is a little tart, and of second rate flavour, but it is highly valued for the bright red transparent jelly, tl:at is made from the fruit, surpassing that of any other variety. Shoots downy. Fruit of medium size, oblong-obovate, swol- len on one side of the suture, and tapering to the stalk. Skin bright red in the sun, pule yellowish-red on the shady side. 804 THE PLUM. covered with a fine lilac bloom. Stalk three-fourths of an inch long, set in a narrow cavity. Flesh deep yellow, juicy, acid at first, but, if allowed to hang, it becomes rather rich and sweet. Tt adheres to the stone. Last of August. 71. Orleans. Lind. Thomp. Monsieur. ) of the Monsieur Ordinaire. ^ French, Old Orleans. Red Damask. Tl>e most popular English market plum, being hardy and uniformly productive- It is not generally cultivated here, being considered a second rate fruit, and is supplanted by better Ame- rican sorts. As a kitchen fruit, it is chiefly esteemed. Branches gray, and very downy. Fruit middle sized, round, a little enlarged on one side of the distinct suture. Skin dark red, becoming purple in the sun. Stalk little more than half an inch long, set in a wide hollow. Flesh yellowish, sweet, mixed with acid, and separates freely from the stone. Ripens a little after the middle of August. 72. Orleans, Early. Thomp. Lind. New Early Orleans. Monsieur Hatif. "j New Orleans. Monsieur Hatif de 1 of the Grim wood's Early Orleans. Montmorency. (French. Hampton Court. J The Early Orleans is very near like the foregoing in all re. spects, except that it ripens ten days earlier — about the first of August here, with the Morocco — which makes it far more desi. rable. Branches downy. Fruit of the size and colour of the common Orleans, a little more oval, and with a more shallow suture. Stalk sometimes half an inch long and stout, some- times longer and more slender, set in a moderate hollow. Skin a little marbled. Flesh yellowish-green, of brisk flavour, rather richer than the old Orleans, and separates from the stone. A good bearer. Wilmot's New Early Orleans, ( Wilmoi's Large Orleans, &c.,) so strongly resembles the foregoing in appearance, time of ripening, etc., as to be scarcely worthy of a separate description. 73. Orleans, Smith's. § Pom. Man.* Violet Pcrdrigon. ) incorrectly, of some ' Red Magnum Bonum. \ American gardens. Smith's Orleans, the largest and finest of this class of plumS; * Described, by an error in the Pomoiogical Manual, as a fnetUme. RED OR PURPLE PLUMS. 305 is a native variety raised from the old Orleans about 20 years ago by Mr. Smith, of Gowanus, Long Island. It is one o. the most vigorous of all plum trees, making straight, glossy, red- dish-purple shoots, seven or eight feet long in the nursery, with dark green, crimped leaves. It bears regularly and well, in almost any soil, its fruit is large and handsome, and has that blending of sweet and acid in its flavour, which renders it, to our taste, one of the most agreeable of all piums. It is deservedly a fa- vourite in American gardens. Fig. 125. Smith's Orleans. Bearing branches smooth, or nearly so. Fruit large, often of the largest size, oval, rather widest towards the stalk, a little irregular, with a strongly marked suture on one side. Stalk quite small and slender, little more than half an inch long, in- serted in a deep narrow cavity. Skin reddish purple, covered with a deep blue bloom. Flesh deep yellow, a little firm, verj juicy, with a brisk, rich vinous flavour, (not sweet and cloy- ing,) and adheres to the stone. Ripens from the 20th to the last of August, and hangs for some time on the tree, becoming very dark in colour. By an error, this variety was sent out from the gardens here for several years, as the Violet, or Blue Perdrigon, a smaller, and very different fruit, and bears this name still, in some col- lections. 74. Isabella. Thomp. This is an attractive looking English plum, of a fine red co lour, and of good flavour, though scarcely so beautiful as the coloured plate in the Pomological Magazine would lead one to suppose ; but well worthy of a place in a large collection. Branches quite downy and gray, like those of the Orleans. Fruit medium size, oval, rather narrower towards the stalk. Skin dark dull red in the sun, paler in the shade, and thickly sprink- led with darker coloured dots. Stalk three-fourths of an inch long, a little hairy, set in a moderate hollow. Flesh yellow, rich, juicy, with a smart flavour, and adheres to the pointed Btone. Last of August. 26* 308 THE PLUM. 75. Kirke's. Thomp. Lind. Kirke's plum is a variety which came to us from England, where it was first brought into notice by Mr. Kirke, the nur. seryman at Brompton. Its excellent flavour and productiveness will bring it into favour here. The sort usually known in our nurseries under this name, is incorrect. In general appearance ii resembles a good deal the Reine Claude Violette, or Purple Gage. Branches smooth. Fruit of medium size, round, with very little suture. Skin dark purple, with a few golden dots, and coated with an unusually tliick blue bloom, which adheres pretty closely. Stalk three-fourths of an inch long, inserted in a very slight depression. Flesh greenish-yellow, firm, and very rich in flavour. It separates freely from the stone, which is flat and broad. Ripens the last of August and first of September. 76. Morocco. § Thomp. Lind. Early Morocco. Black Morocco. Early Black Morocco Early Dama.«k. Mill. Black Damask. Fors. Italian Damask, {incorrectly, of some.) One of the very best of the early purple plums, ripening at the beginning of August, ten days before the Washington, and therefore worthy of a place, even in small gardens. It is a moderate bearer. Branches downy. Fruit of medium size, roundish, with a shallow suture on one side, a little flattened at both ends. Skin dark purple, covered with a pale thin bloom. Stalk half an inch long, rather stout. Flesh greenish-yellow, adhering slight- ly to the stone, juicy, with a smart, rich flavour, becoming quite sweet at maturity. 77. Nectarine. Thomp. Lind. Caledoninn. Peach Plum. ) incorrectly Howell's Lnrse. Prune Peche. ) of some. Jenkins' Imperial. Louis Philippe. A fine lookinjT fruit, probably of English origin, and confound, ed by some with the Peach Plum* of the French. Its size, and hanclsomc appera'ancc, will always give it a place in the plum orchard, but it must be conf(\ssrd that it will hardly rank as a first rate dessert fruit, being decidedly inferiour to the Columbia, • For the ti-no Peach PLUii, See Supplement. RED OR PURPLE PLUMS. 307 a plum of even larger dimensions. The young trees are reaviily known by their straight, large, blunt purplish shoots, nearly smooth, and not gray and downy, like those of the Goliath. Fruit of the largest size, regularly formed, roundish. Stalk about half an inch long, rather stout, and set in a wide shallow depression. Skin purple, dusted with a blue bloom. Flesh dull greenish-yellow, becoming tinged with red at maturity, a little coarse grained, with a rich, brisk flavour, and adhering partially to the stone. A good and regular bearer. Ripens about the 15th of August. Mr. Rivers has lately sent to this country trees of the Peach Plum, which he says is the Prune Piche of Brittany, superiour to, and quite distinct from the Nectarine. 78. Precoce de Tours. § O. Duh. Thomp. Lind. Early Tours. Early Violet. ) Violette Hative. ) Noire Hative. Violet de Tours. Perdrigon Violet. Blue Perdrigon. ' Lang. Lind. incorrectly of some. The Early Tours plum is yet very little known in the United States, but deserves a more general trial, as it is esteetned abroad as an excellent very early plum, ripening the last of July, among the first of the season. Branches downy. Fruit rather more than an inch in diame- ter, oval, with a shallow suture. Skin deep purple, covered with a thick azure bloom. Stalk half an inch long, set in a narrow cavity. Flesh at first greenish, but becoming dull yellow at maturity ; a little fibrous, but juicy, sweet, melt- ing, and slightly perfumed ; it adheres considerably to the stone. 79. Purple Favourite. § This delicious fruit received its name from us some years ago. The tree from which the stock now in this country was derived, stood for many years (until it died of old age,) in the centre of the principal garden here, and was planted by the fif . 1S6. Purple Favovn'e. 808 THE PLUM. father of the author. Its origin we were never able to learn, and we have not been able during all our pomological re- searches and comparisons, to identify it with any other sort. The Purple Favourite, when in perfection, is not surpassed by any other plum in luscious flavour. It is more juicy and melting than the Purple Gage — and has some affinity to the Diapree Rouge, or Mimms. It should have a place in every garden, as it bears well, and is very hardy. In the nursery it has the dwarfish habit of the Green Gage, but more slender shoots. Branches nearly smooth, short-jointed. Fruit medium size, often large, roundish-obovate. Suture none, Slcin light brown in the shade, brownish-purple in the sun, dotted with numerous golden specks, and dusted with thin, light blue bloom. Stalk three-fourths to one inch long, set in a very slight depression. Flesh pale, greenish, very juicy, tender, melting, with a lus- cious sweetness. Parts freely from the stone, which is very small and roundish. Begins to ripen about the 20th of August, and will hang for a fortnight on the tree. This is known, incorrectly, as the Purple Gage, in some parts of the country. 80. Purple Gage- § Lind. Pom. Mag. Reine Claude Violette. Thomp. Nois. Die Violelte Koning Claudie. SicMer. Violet Queen Claude. The Purple Gage holds the first place for high flavour among puiple plums abroad. Athough it is as well known in France under the title of the Reine Claude Violette, as in Eng- land under that of the Purple Gage, yet its native country is not precisely determined. Branches smooth, much like those of the Green Gage. Fruit medium sized, shaped like the Green Gage, roundish, a little flattened. Suture shallow, but distinct. Stalk an inch long, rather thick, set in a narrow cavity dotted with pale yellow and covered with light blue bloom. Flesh greenish-yellow, rather firm, rich, sugary, and very high flavoured, separates from the stone, which is oval and com- pressed. Ripens rather late, and will hang on the tree — shriv- elling a little, but not cracking — all the month of September. Fig. 127. Purple Gage. Skin a little thick, violet. RKD OR PURPLE PLUMS. SjVj 81. Pond's Seedling. Pond's Purple. Keiu A productive pltm of only second quality. It was brought into notice by Mr. Samuel Pond, a nurseryman near Boston, but the original tree grew in the garden of Henry Hill, Esq., in the city of Boston, Branches downy. Fruit middle sized, roundish. Skin purple. Stalk short. Flesh yellowish, rather dry, separates from the stone, sweet, mingled with acid, of tolerable flavour. Ripens early in August, and hangs a long time. 82. Peoly's Early Blue. This is a native fruit, of medium quality, which we received from Mr. Manning. Branches very downy. Fruit middle sized, oblong, suture scarcely visible. Skin very dark blue, covered with light blue bloom. Stalk short, uneven. Flesh yellow, of pleasant flavour, adhering partially to the stone, which is not large, but rather bluntly terminated. Ripens about the 10th of August. 83. Prune D'Agen. Nois. D'Agen. ) Thomp. Agen Datte. Prune d'Ast. ) St. 3Iaurin. Robe de Sergent. Prune de Brignole, (of some.) A French prune, of good quality, chiefly used for drying or preserving. Branches smooth, leaves narrow. Fruit of me- dium size, obovate, flattened on one side. Skin purple, with a blue bloom. Stalk short. Flesh greenish-yellow, sweet. It is a freestone, and makes an excellent prune. It ripens late in September, and bears prodigious crops. 84. Prune, Manning's Long Blue. § Large Long Blue. Man. Manning's Long Blue. Manning's Long Blue Prune, we received from the late Mr. Manning, with the account that it was had by him without a name, from Landreth's Nursery, Philadelphia. It is undoubt- edly a seedling of the common Quetsche, and is one of the best of this family of plums. Its large size, long keeping, and late- ness, added to the fact that it bears most abundant crops, mak« it a good market fruit. 310 THE PLUM. Branches smooth. Fruit Pj quite large, long-oval, a little one-sided, with an obscure suture. Stalk very long, anc? slender, set in a very trifling depression. Skin dark pur- ple, with a thick blue bloom. Flesh greenish-yellow, firm, rather juicy, with a sweet, sprightly, pleasant flavour. It separates pretty readily from the stone, which is long and pointed. First to last of September. Ripens gradu- all}-, and bears carriage well. 85. Queen Mother. Thotnp. Ray. Lind. Red Quoen Mother. Pigeiin's Heart. Damas Violet. A neat little reddish plum, long known in European Fig. 128. Manning's Long Blue Prune, gardens. Branches smooth, rather feeble in growth. Fruit rather small, round, about an inch in diameter. Skin dark, purplish-red in the sun, pale red- dish amber in the shade, with many reddish dots. Stalk half an inch long. Flesh yellow, sweet and rich, separating freely from the stone, which is quite small. September. 86. QuETSCHE, OR German Prune. Thomp. Common Qiietsche. True Largje German Prune. Turkish Quetsche. Lejpzic. Sweet Prune. Damask. Zwetsche. Qiietfctie Grosse. Prune d'Allemagne. <_ acta Quetsche d'Ailemagne Grosse. \ Thcmp. Dnmas Gros. Covetche. Imperatrice Violette. J Imperatrice Violette Grosse. [ incorreclly , of some. Damas Violet Gros. J So many plums are cultivated under the name of German Prune, that it is diflicult to fix this fickle title, a circumstance owing to the fact that the prune frequently comes the same, or nearly the same, from seed, and in prune growing districts this is a popular way of increasing them, while it, of course, gives rise to many shades of character. It ij a valuable class of plums, of fair quality for the table, but most esteemed for dry RED OB PURPLE PLtJMS. 311 ing and preserving — abundant bearers, and hanging long on the tree. The common German Prune is described as follows. Branches smooth. Fruit long-oval, near two inches long, peculiarly swollen on one side, and drawn out towards the stalK. Suture distinctly marked. Skin purple, with a. thi^k blue bloom. Stalk three-fourths of an inch long, slender, slightly inserted. Flesh firm, green, sweet and pleasant, separates from the stone, which is flat, very long, and a little curved. Ripens about the 10th of September. This prune is, perhaps, the most universal and most valuable fruit tree in Germany, Hungary, Saxony, and all central Eu- rope. Preserved, it is used in winter as a substitute for butter, by the laboring peasantry ; and dried, it is a source of large profit in commerce. In this country, it is yet but little known, but from the great hardiness and productiveness of the tree, it may be worth trial on a large scale. The Austrian Quetsche, Thomp, (Quetsche de Brime, Bre men Prune,) is a sub- variety, much like the foregoing, purple, a freestone, of rather better flavour, and ripening somewhat later. St. James' Quetsche, is another variety, with smooth branch, es, and oblong fruit of medium size ; flesh purple, adheres to the stone, of very good flavour. It yields great crops. Sep- tember. 87. RovALE. O. Duh. Thomp. Nois. La Royale. Lind. Hooker, The Royale, a French variety, is undoubtedly one of the richest plums. It is peculiarly crisp, with a very high flavour, and is remark- able for the exceedingly thick coat of bloom which covers the skin. The tree is a slow grower, forms a bushy, spreading head, and its very downy shoots hsve a gray or whitish appearance. It bears regularly, but moderately, and, though not fit for the orchard, it is a first rate garden fruit. Fruit of medium size, often quite large ; round, lessening a little to- wards the stalk. Suture distinct at the apex on one side only. Skin Fig. 129. Royale. reddish-purple, dotted with light brown specks, and covered with a thick pale bloom, which adheres closely. Stalk three- fourths of an inch long, downy, set in a narrow cavity. Flesh 812 THE PLUM. dull yellow, rather firm, but melting, very juicy, with an ex- ceedingly rich, vinous flavour ; it separates from the stone, which is small, roundish, pointed at both ends. Ripe the last of August, and will hang, dropping gradually, till the middle of September. 88. Red Perdrigon. Lind. Fors. Perdrigon Rouge. Nois. An agreeable late French plum, which hangs a good while on the tree, improving in flavour, till it becomes very sweet and excellent. It appears to be a very hardy grower. Branches downy. Fruit of medium size, roundish, slightly oval. Skin at first pale, but becoming fine deep red, dotted with fawn-coloured specks, and dusted with much lilac bloom. Stalk an inch long, rather stout, set in a small round cavity. Flesh bright yellow, a little crisp and firm, quite juicy and sweet, and parts freely from the stone. Last of August to the middle of September. 89. Red Magnum Bonxjim. Lind. Thomp. Mill. Purple Egg. Imperiale Violette. Red Imperial. Imperiale Rouge. Imperial. Dame Aubert Violette. Purple Magnum Bonum. Imperiale. Florence. Prune d'oeuf. Imperial Violut. ^ of the French. The Red Magnum Bonum is a large, handsome, egg-shaped fruit, seen in abundance in cur markets, and chiefly valued for cooking and preserving, being rather harsh for the dessert. la fine dry seasons, it becomes of tolerable flavour. Branches smooth. Fruit large, much like the White Magnum Bonum in form, oval, with a strong suture, on one side of which the fruit is more swollen. Skin ratiier pale in the shade, but deep red in the sun, sprinkled with many gray dots, and dusted with but little pale bloom. Stalk an inch or more long, slender, set in a narrow cavity. Flesh greenish, rather firm and coarse, with a sub-acid flavour, separating from the stone, which is oval and pointed. Last of August and first of September. It is proper to state here, that this plum has been several times reproduced from seed, on the North River, and with little difference of character, except that some are freestones and others clingstones. Duane's purple is often confounded with the Red Magnum Bonum. It is a much better plum, and is easily distinguishedi even when not in fruit, by its very gray, downy shoots* RED OR PURPLE PLTTMS. 313 90. RoYALE DE Tours. § O. Duh. Poit. Thomp. Royal Tours. This capital, early plum, from the neighbourhood of Tours, ia France, is yet very scarce in this country, (two or three spuri- ous sorts having been received by this name,) but deserves to become generally known and cultivated. Its flavour is of the finest, and it commences ripening at the last of July, before most of the fine varieties. Branches always quite downy. Fruit large, roundish, but marked with a large and deep suture extending quite half round, and enlarged on one side. At the apex is a small white depressed point. Skin lively red in the shade, deep vio- let in the sun, with many minute golden dots, and coated with a thick blue bloom. Stalk half to three-fourths of an inch long, stout, set in a narrow cavity. Flesh greenish, rather firm, with a rich, high flavoured, abundant juice. It adheres closely to the stone, which is large, oval, and flattened. 91. RoYALE Hative. § Thomp. Nois. Early Royal. Mirian. A new early plum of French origin, and the highest excel- lence. It is yet very scarce with us, having lately been re- ceived from the garden of the London Horticultural Society. It strongly resembles, both in appearance and flavour, the Purple Gage, or Reine Claude Violette, but ripens a month earlier. Branches very downy. Fruit of medium size, roundish, a little wider towards the stalk. Skin light purple, dotted, (and faintly streaked,) with brownish-yellow, and covered with a blue bloom. Stalk half an inch long, stout, inserted with little or no depression. Flesh amber yellow, with an unusually rich, high flavour, and parts from the stone, (adhering slightly, till ripe.) Stone small, flattened, ovate. Begins to ripen about the 20th of July. 92. Red Gage. § Pom. Man. An American plum, of delicious flavour, very hardy, and a prodigious bearer. It is a seedling raised from the Green Gage, by the elder Wm. Prince, of the Flushing Nurseries, in 1790. It grows very vigorously, and is distinguished, when young, by 'ts deep green, crimped foliage. Branohes dark reddish, smooth. Fruit about as large as the 27 S14 THE PLUM. Green Gajre, but more oval, regularly formed. Skin brownish or brick red. with little bloom. Stalk rather slen- der, set in a narrow cavity. Flesh greenish-amber, very juicy, melting, sugary, and luscious. It jiarts freely from the stone, which is small. Mid- die of August. [This is quite distinct fiom the Long Scarlet, (which .see,) some- times called Red Gage, or Scarlet Gage.] Fig. 130. Red Gage. 93. River's Early. Two new seedlings raised by Mr. Thomas Rivers, an English nurseryman of reputation. Their parent was the Pr^coce de Tours, but they are said to be earlier, hardier, and more prolific than that variety. "River's Early, No. 1," has downy shoots; No. 2, has smooth shining shoots. Both bear oval, purple fruit, of medium size ; flesh yellow, sweet and excellent. They ripen the last of July. 94. Suisse. Thomp. Poit. Simiana. Monsieur Tardif. Prune il'Altesse. Prune Suisse. Swiss Plum. A handsome October plum, bearing some affinity to the St. Martin, or Coe's Late Red, and ripening about the same time, or a little earlier. It is very different from the oval plum, in- correctly known as the Scrniana about Boston.* Branches smooth. Fruit globular, rather large, with a broad shallow suture on one side, and terminating in a depressed point. Skin pale red in the shade, but lively violet red in the sun, dot- ted with numerous specks — a little marbled, and coated with a thick blue bloom. Stalk nearly an inch long, pretty stout, set in a wide hollow. Flesh greenish-yellow, crackling and melt- ing, with a brisk, rich flavour, in which there is a slight, but pleasant sharpness. It adheres to the stone, which is thick, with a rough edge. September, to the middle of October * See Blue Impemtnce. RED 0& FUSFLS PLUMS. 816 95. Sharp's Emperor. Thomp. Denyer's Victoria ? Queen Victoria ! A beautiful new plum from England, which will prove an addition to our collection. It bears abundantly, and has a peculiarly tender stone. Branches strong, downy, and foliage large. Fruit quite large, roundish-oval. Skin, when exposed, of a fine bright, lively red, paler in the shade, with a delicate bloom. Flesh deep yellow, separates from the stone, of a pleasant, moderately rich flavour. Middle and last of September. Denyer's Victoria resembles this, but we require another trial before pronouncing them identical. 96. Thomas. A new plum, of a lively, deep salmon colour, with a red cheek ; a very attractive contribution to the dessert, though not of first rate flavour. It is a native variety, and the fruit was first exhibited by Mr. Wm. Thomas, of Boston, who has a fine tree in his garden. It was thence named the Thomas Plum, by the Massachusetts Horticultural Society. It has some resem- blance to Sharp's Emperor. Branches slightly downy. Fruit large, roundish-oval, a little irregular, and rather compressed in the direction of the suture. Stalk hairy, half an inch or more, long, stout, set in a small, narrow cavity. Skin salmon colour, with numerous dots, and a soft red cheek. Flesh pale yellow, a little coarse grained, but with a mild, pleasant flavour, separating freely from the stone. The stone is peculiarly light coloured. Ripe the last of August, Und bears admirably. 97. Virgin. Thomp. Lately received from England, where it has the reputation of bearing " some resemblance to the Reine Claude Violette, though scarcely so rich." It has not yet been tested here. Branches smooth. Fruit of medium size, roundish. Skin purple. Flesh yellow, of rich flavour, and separates from the Btone. Ripens the last of August and beginning of September. Ornamental Varieties. There are few varieties of plums, which are considered 316 THE PE > R purely ornamental. One, however, is a remarkable exceplion to this, as it is scarcely exceeded in beauty in the month of May by any other flowery shrul) — we mean the Double Flow- ering Sloe. It is a large shrub, only 10 or 12 feet high, with quite slender shoots and leaves, but it is thickly sprinkled, every spring, with the prettiest little double white blossoms about as large as a sixpence, but resembling the Lady Banks' roses. It is one of the greatest favourites of the Chinese and Japanese— those flower-loving people. The Common English Sloe, or Blackthorn, {Primus spinosa,) is rather an ornamental tree in shrubbery plantations. The branches are more thorny than those of the common damson, and the fruit is nearly round, quite black, but covered with a thick blue bloom. In the spring, this low tree is a perfect cloud of white blossoms. The Double-blossobied Plum has large and handsome, double white flowers. Except in strong soils, however, they are apt to degenerate and become single, and are, indeed, always inferiour in eflect to the Double Sloe. The Cherry Plum we have already described. It is one of the fruit bearing sorts. 1. Selection of choice varielies for a small garden. Royal Hative, Hudson Gage, Green Gage, Jeflerson, Lawrence's Fa- vourite, Huling's Superb, Purple Favourite, Purple Gage, Coe's Golden Drop. 2. Plums ihat will hear well in light soils, and generally with- stand the curculio. Lombard, Cruger's, Blue Gage, Roc's Au- tumn Gage, Red Gage, Long Scarlet, Bleecker's Gage, Coe's Golden Drop, and all the Damsons. 3. Plums suitable for a cold northern climate. Smith's Or- leans, Bleecker's Gage, Denniston's Superb, Corse's Nota Bene, Orleans, Cruger's Scarlet, Washington, Duane's Purple. 4. Plums suitable for a southern climate. Bingham, Imperial Gage, Washington, Large Long Blue, Huling's Superb, Coe's Late Red^ 3oe's Golden Drop. CHAPTER XXI. THE PEAR. RosacccB, of botanists. fyrxis communis, Jj. aosacccB, ot Dotanists. Potner, of the Frencn ; Bimcbai m, German ; Peer. Dutch ; Pero, Italian ; and Pera, Spanish. The Pear is, undeniably, the favourite fruit of modern times, and modern cultivators. Indeed, we believe the Pear of modern 1 fid I ITS HISTORY. 817 Hmes, thanks to the science and skill of horticulturists, is quite a different morsel for the palate, from the pear of two or three centuries ago. In its wild state it is one of the most austere of all fruits, and a choke pear of our fields, really a great improve- ment on the wild type, seizes ones throat with such an unmei*. ciful gripe, as to leave behind it no soothing remembrances of nectar and ambrosia. So long ago as the earliest time of the Romans, the pear was considerably cultivated. It was common in Syria, Egypt, and Greece, and from the latter country, was transplanted into Italy. ' Theophrastus speaks of the productiveness of old pear trees, and Virgil mentions some pears which he received from Cato. Pliny in his 15th book describes the varieties in cultivation in his time, as exceedingly numerous ; and mentions a number which were named after the countries from which they were received. Of all pears, he says, the Costumine is the most de- licate and agreeable. The Falernian pear was esteemed for its juice ; and the Tibernian, because it was preferred by the Emperor Tiberius. There were ' proud pears' which were so- called, because they ripened early and would not keep, and 'winter pears,' pears for baking, as at the present day."* None of these old Roman varieties have been handed down to us, and we might believe some of them approached the buttery luscious- ness of our modern pears, did not Pliny pithily add, most unfor- tunately for their reputation, " all pears whatsoever are but a heavy meat, unless they are well boiled or baked." In fact the really delicious qualities of this fruit were not developed until about the seventeenth century. And within the last sixty years the pear, subjected to constant reproduction from seed by Van Mons and his followers, and to hybridizing or crossing by Mr. Knight and other English cultivators appears, at length, to have reached almost the summit of perfection, in beauty, duration, and flavour. Of Professor Van Mons and his labours of a whole life, almost devoted to pears, we have already spoken in our first chapter. From among the 80,000 seedlings raised by himself, and the many thousands reared by other zeal- ous cultivators abroad, especially in Belgium — the Eden of the pear tree — there have been selected a large number of varieties of high excellence. In this country, we are continually adding to the number, as, in our newer soil, the pear, following the natural laws of successive reproduction, is constantly appearing in new seedling forms. The high flavour of the Seckel pear, an American variety, as yet unsurpassed, in this respect, by any European sort, proves the natural congeniality of tht; cli- mate of the northern states to this fruit. The pear tree is not a native of North America, but was in- • Arboretum Britlanicnm. 27* 818 TRB PEAR. troduced from the other continent. In Europe, Western Asia, and China, it grows wild, in company with the apple, in hedges and woody wastes. In its wild state, it is hardier and longer- lived than the apple, making a taller and more pyramidal head, and becoming thicker in its trunk. There are trees on record ahroad, of great size and age for fruit trees. M. Bosc mentions several which are known to be near 400 years old. There is a very extraordinary tree in Home Lacy, Herefordshire, Eng- land — a perry pear — from which were made more than once, 15 hogsheads of perry in a single year. In 1805 it covered more than half an acre of land, the branches bending down and taking root, and, in turn, producing others in the same way. Loudon, in his recent work on trees, says that it is still in fine health, though reduced in size. One of the most remarkable pear trees in this country, is growing in Illinois, about ten miles north of Vincennes. It is not believed to be more than forty years old, having been plant- ed by Mrs. Ockletree. The girth of its trunk one foot above the ground, is ten feet, and at nine feet from the ground, six and a half feet ; and its branches extend over an area sixty-nine feet in diameter. In 1834 it yielded 184 bushels of pears, in 1840 it yielded 140 bushels. It is enormously productive al- ways ; the fruit is pretty large, ripening in early autumn, and is of tolerable flavour.* Another famous specimen, perhaps the oldest in the country, is the Stuyvesant Pear tree, originally planted by the old governor of the Dutch colony of New- York, more than two hundred years ago, and still standing, in fine vigour, on what was once his farm, but is now the upper part of the city, quite thickly covered with houses. The fruit is a plea- sant summer pear, somewhat like a Summer Bonchretien. Uses. The great value of the pear is as a dessert fruit. Next to this, it is highly esteemed for baking, stewing, preserv- ing and marmalades. In France and Belgium the fruit is very generally dried in ovens, or much in the same way as we do the apple, when it is quite an important article of food. Dessert pears should have a melting, soft texture, and a sugary, aromatic juice. Kitchen pears, for baking or stewing, should be large, with firm and crisp flesh, moderately juic}'. The juice of the pear, fermented, is called Perry. This is made precisely in the same way as cider, and it is richer, and more esteemed by many persons. In the midland coun- ties of England, and in various parts of France and Germany, what are called perry pears — very hardy productive sorts, hav ing an austere juice — are largely cultivated for this purpose. In several places in our eastern states, we understand, perry is now annually made in considerable quantities. The fruit • Rev. H. W. Beecher, in Hovey's Magazine. GATHERING AND KEEPING. 819 should be ground directly after being gathered, and requirea rather more isinglass — (say 1^ oz. to a barrel,) to fine it, on racking, than cider. In suitable soil the yield of perry to the acre is usually about one third more than that of cider. The wood is heavy and fine grained, and makes, when stain- ed black, an excellent imitation of ebony. It is largely em. ployed by turners for making joiners' tools. The leaves will dye yellow. Gatheking and keeping the fruit. The pear is a pecu- liar fruit in one respect, which should always be kept in mind ; viz. that most varieties are much finer in finvour if -picked from the tree, and ripened in the house, than if allowed to become fully matured on the tree. There are a few exceptions to this rul-e, but they are very few. And, on the other hand, we know a great many varieties wiiich are only second or third rate, when ripened on the tree, but possess the highest and richest flavour if gathered at the proper time, and allowed to mature in the house. This proper season is easily known, first, by the ripening of a few full grown, but worm-eaten specimens, which fall soonest from the tree ; and, secondly, by the change of colour, and the readiness of the stalk to part from its branch, on gently raising the fruit. \ The fruit should then be gathered — or so mucii of the crop as appears sufficiently matured\-and spread out on shelves in the fruit room* or upon the floor of the garret. Here it will gradually assume its full colour, and become de- liciously melting and luscious. Many sorts which, ripened in the sun and open air, are rather dry, when ripened within door, most abundantly melting and juicy. They will also last for a considerably longer period, if ripened in this way — maturing gradually, as wanted for use — and being thus beyond the risk of loss or injury by violent storms or high winds. Winter dessert pears should be allowed to hang on the tree aa long as possible, until the nights become frosty. They should then be wrapped separately in paper, packed in kegs, barrels, or small boxes, and placed in a cool, dry room, free from fiost. Some varieties, as the D'Aremberg, will ripen finely with no other care than placing them in barrels in the cellar, like apples. But most kinds of the finer winter dessert pears, should be brought into a warm apartment for a couple of weeks before their usual season of maturity. They should be kept covered, to prevent shrivelling. Many sorts that are com- paratively tough if ripened in a cold apartment, become very melting, buttery and juicy, when allowed to mature in a room kept at the temperature of 60 or 70 degrees. * So important is the ripening of pears in the house that most amateurs of thii (hiit, find it to their advantage to have a »-mall room set apart, and fitted up with shelves in tier«, to be used solely as a fruit room. 820 THE FEAR. Propagation. The finer sorts of pears are continued or in creased, by grafting and budding, and the stocks, on which to work, are either seedlings or suckers. Sucker stocks have usu ally such indifferent roots, they are so liable to produce suckers, continually, themselves, and are so much less healthy than seed- lings, that they are now seldom used by good cultivators ; though, if quite young and thrifty, they will often make good stocks. Seedlings, however, are, by far, the best stocks for the pear, m all cases ; and seedlings from strong growing, healthy pears, of common quality — such as grow about most farmer's gardens, are preferable, for stocks, to those raised from the best varie- ties — being more hardy and vigorous. As it is, usually, found more difficult to raise a good supply of needling pear stocks in this country, than of any other fruit tree, we will here remark that, it is absolutely necessary, to ensure success, that two points be observed. The first, is to clean and sow the seed as soon as may be, after the fruit is well matured ; the second, to sow it only in deep rich soil. It should be previ- ously trenched — if not naturally deep — at least twenty inches or two feet deep, and enriched with manure or compost mixed with ashes. This will give an abundant supply of nutriment to the young seedlings, the first year — without which, they become starved and parched, after a kw inches growth, by our hot and dry summer, when they frequently fall a prey to the aphis and other insects at the root and top. A mellow, rich soil, whose depth ensures a supply of moisture, will give strong seedlings, which are always, at two years growth, fit to go into the nursery rows for budding. While a dry, thin soil, will seldom produce good stocks, even in half a dozen years. The seeds should be sown precisely like those of the apple, in broad drills, and the treatment of the stocks, when planted in the rows for budding, is quite similar. Budding is almost uni- versally preferred by us, for propagating the pear, and this tree takes so readily, that very few failures can happen to an expe- rienced hand. About the first of August, in this latitude, is tha proper season for performing this operation. We may add here, that one year old pear seedlings, are often winter-killed, when the autumn has not been such as to ripen the wood thoroughly. A few branches of evergreens, or some slight covering laid along the rows, will prevent this. Or, they may be laid in by the heels, in a sheltered place. The thorn makes very good stocks for the pear, except, that if grafted above ground, the tree is often apt to be broken ofl^ at the point of union, by high winds. This is obviated by grafting a little below the surface. Grafting on the thorn is a very use- fill practice for strong clayey soils, as, on such stocks the pea» may be grown with success, when it 'would not otherwise thrive SOIL AND SITUATION. 321 Ft also comes rather earlier into bearing. Grafting on the mountain ash is thought to render the pear more hardy, and i^ retards the bIos:5oming so much as to prevent their being in- jured by spring frosts. The pear is sometimes budded on the apple, but it is then usually very short-lived. For rendering the pear dwarf, the Quince stock is almost universally used, as the pear unites readily with it, becomes quite dwarf in habit, and bears very early. Some large grow- ing pears — as the Duchess of Angouleme — extremely liable to be blown off the tree, bear much better on the Quince stock, and others are considerably improved in flavour by it. The dwarf pear, however, it must be confessed, rather belongs to the small garden of the amateur, than to the orchardist, or him who desires to have regular large crops, and long-lived trees. The dwarf tree is usually short-lived, seldom enduring more than a dozen years in bearing — but it is a pretty, and eco- nomical way of growing a good many sorts, and getting fruit speedily, in a small garden. The pear not being very abundantly supplied with fibrous roots, should never be transplanted, of large size, from the nur- sery. Small, thrifty plants, five or six feet high, are much to be preferred. Soil, situation, and culture. The best soil for this fruit tree, is a strong loam of moderate depth, on a dry subsoil. The pear will, indeed, adapt itself to as great a variety of soils as any fruit tree, but, in unfavourable soils, it is more liable to sutfer from disease, than any other. Soils that are damp during any considerable portion of the year, are entirely unfit for the pear tree ; and soils that are over- rich and deep, like some of the western alluvials, force the tree into such over luxuriant growth, that its wood does not ripen well, and is liable to be killed by winter blight. The remedy, in this case, consists in planting the trees on slightly raised hillocks — say eight inches above the level of the surface, and using lime as a manure. Soils that are too light, on the other hand, may be improved by trenching, if the subsoil is heavier, or by top dressing with heavy muck and river mud, if it is not. In a climate rather cold for the pear, or on a cold soil, it is advantageous to plant on a southern slope, but in the middle states, in warm soils, we do not consider a decidedly southern exposure so good as other, rather cooler ones. The pear succeeds so well as an open standard, and requires so little care or pruning — less, indeed, in the latter respect, than any other fruit tree, that training is seldom thought of, except ir the gardens of the curious or skilful. The system of quenouUIe or distaff ivdi'xmng, an interesting mode of rendering trees very productive in a small space, we have already fully described in p. 37, as well as root pruning for the same purpose in p. 32. 323 THE PEAR. In orchard culture, the pear ^s usually planted about thirty feel distant each way ; in fruit gardens, where the heads are Bomewhat kept in by pruning, 20 feet is considered sufficient by many. Pear trees in a bearinjr state, where the growth is no longer luxuriant, should have, every autumn, a moderate top dressing of manure, to keep them in good condition. This, as it promotes steady and regular growth, is far preferable to occasional heavy manuring, which, as will presently be shown, has a tendency to induce the worst form of blight to which this tree is subject. Diseases. As a drawback to the, otherwise, easy cultivation of this fine fruit, the pear tree is, unfortunately, liable to a very serious disease, called the pear tree blight, or fire blight, appear- ing irregularly, and in all parts of the country ; sometimes in succeeding seasons, and, again, only after a lapse of several years; attacking, sometimes, only the extremities of the limbs, and, at other times, destroying the whole tree ; producing, occa- sionall}', little damage to a few branches, but often, also destroy- ing, in a day or two, an entire large tree ; this disease has been, at different times, the terror and despair of pear growers. Some parts of the country have been nearly free from it, while others have suffered so much as almost to deter persons from ex- tending the cultivation of this fine fruit. For nearly an hun- dred years, its existence has been remarked in this country, and, until very lately, all notions of its character and origin have been so vague, as to lead to little practical assistance in removing or remedying the evil. Careful observation for several years past, and repeated com- parison of facts with accurate observers, in various parts of the country, have led us to the following conclusions: 1st, That what is popularly called the pear blight, is, in fact, two distinct diseases. 2nd, that one of these is caused by an insect, and the other by sudden freezing and thawiug of the sap in unfavourable autumns. The first, we shall therefore call the insect blight, and the second, the frozen-sap blight. 1. The insect blight. The symptoms of the insect blight are as follows : In the month of June or July, when the tree is in full luxuriance or growth, shoots at the extremities of the branches, and often extending down two seasons' growth, are observed suddenly to turn brown. In two or three days the leaves become quite black and dry, and the wood so shrivelled and hard as to be cut with difficulty with a knife. If the branch is allowed to remain, the disease sometimes extends a short dis- tance further down the stem, but, usually, not much further than the point where the insect had made his lodgment. The iTisocT which causes this blight, was first discovered by the Hon. Jolin Lowell, of Boston, in 1816, and was described by Professor Peck,. under the name of Scolytus pj/ri. It is very minute, bein* ' INSECT BLIGHT. 325 scarcely one-tenth of an inch long ; and it escapes from the branch almost as soon as, by the withering of the leaves, we are aware of its attack ; hence, it is so rarely seen by careless observers. In the perfect state, it is a very small beetle, deep brown, with legs of a paler colour. Its thorax is short, convex, rough in front, and studded with erect bristles. The wing covers are marked with rows of punctured points, between which are also rows of bristles, and they appear cut off very obliquely behind. This insect deposits its egg some time in July or August, eithei behind, or below a bud. VVhether the egg hatches at once, we are nnt aware, but the following spring, the small grub or larva grows through the sap wood or tender alburnum, beginning at the root of the bud, and burrows towards the centre of the stem. Around this centre or pith, it forms a circular passage, some- times devouring it altogether. By thus perforating, sawing off, or girdling, internally, a considerable portion of the vessels which convey the ascending sap, at the very period when the rapid growth of the leaves calls for the largest supply of fluid from the roots, the growth and the vitality of the branch are checked, and finally extinguished. The larva about this time, completes both its transforiaation, and its passage out, and, in the beetle form, emerge?, w ith wings, into the air, to seek out new positions for laying its eggs and continuing its species. The small pas- sage where k makes its exit, may now more easily be disco- vered, below or by the side of the bud, resembling a hole bored with a needle or pin. It is well to remark here, that the attack of this blight insect is not confined to the pear, but in some parts of the country we have observed it preying upon the apple and the quince in the same manner. In the latter tree, the shoots that were girdled, were shorter, and at the extremities of the branches only ; not leading, therefore, to such serious consequences as in the pear. The ravages of the insect blight, we are inclined to think, do not extend much below the point where the insect has deposited its egg, a material point of difference from the frozen-sap blight wliicli often poisons the system of the whole tree, if allowed to remain, or if, orisinally, very extensive. The remedy for the insect blight is very distinct. It is that originally suggested by Mr. Lowell, which we and many others nave pursued with entire success, when the other form of the disease was not also present. This remedy consists, at the very first indications of the existence of the enemy, in cutting off and burning the diseased branch, a foot below the lowest mark of dis- cxdoration. The insect is usually to be found at the bottom of this blackened point, and it is very important that the branches be removed early, as the Scolytus is now about emerging from hia burrow, and will speedily escape us, to multiply his mischief 324 THE PEAK. elsewhere. If there is much appearance of the insect blight, the tree should be examined every noon, so long as there are any indications of disease, and the amputated branches carried at once to the fire. II. The frozen sap blight. We give this term to the most formidable phase of this disease that affects the pear tree. Though it is, by ordinary observers, often confounded in its effects, with the insect blight, yet it has strongly characteristic marks, and is far more fatal in its effects. The symptoms of the frozen-sap blight are the following. First; the appearance, at the season of winter or spring pruning, of a thick, clammy sap, of a sticky nature, which exudes from the wounds made by the knife; the ordinary cut showing a cleaij and smooth surface. Second ; the appearance, in the spring, on the bark of the trunk or branches, often a considerable distance from the extremities, ol black, shrivelled, dead, patches of bark. Third; in early summer months, the disease fully manifests itself by the extremities shrivelling, turning black, and decay- ing, as if suddenly killed. If these diseased parts are cut off, the inner bark and heart-wood will be found dark and discoloured some distance below where it is fresh and green outside. If the tree is slightly affected only, it may pass off with the loss of a few branches, but if it has been seriously tainted, the disease, if not arrested, may, sooner or later, be carried through the whole system of the tree, which will gra- dually decline, or entirely perish. To explain the nature of this disease, we must first premise that, in every tree, there are two currents of sap carried on, 1st, the upward current of sap, which rises through the outer wood, (or alburnum,) to be digested by the leaves ; 2nd, the downward current, which descends through the inner bark, (or Ubzr,) forming a depositc of new wood oil its passage down.* Now let us suppose, anterior to a blight season, a very sudden and early winter, succeeding a damp and warm autumn. f The summer having been dry, the growth of trees was completed early, but this excess of dampness in autumn, forces the trees into a vigorous second growth, wliich continues .ate. While the sap vessels are still filled with their fluids, a sharp and sud- den freezing takes place, or is, perhaps, repeated several times, followed, in the day time, by bright sun. The descending cur- rent of sap becomes thick and clammy, so as to descend with difficulty ; it chokes up the sap-vessels, freezes and thaws " Being distributed towards the rentre of the stem by the medullary ray* which communicate from the inner bark to the pith. t Which always happens previously to a rummer when the blight isvery pre valent,and will be remembered, by all, as having been especially the ca.se in the autumi of 1813, which preceded the extensive blightof tho past season. FROZEN-SAP BLIGHT. 325 again, loses its vitality, and becomes dark and discoloured, and in some cases, so poisonous, as to destroy the leaves of othej plants, wlien applied to them. Here, along the inner bark, it lodges, and remains in a thick, sticky state, all winter. If it happens to flow down till it meets with any obstruction, and re- mains in any considerable quantity, it freezes again beneath the bark, ruptures and destroys the sap-vessels, and the bark and some of the wood beneath it shrivels and dies. In the ensuing spring, the upward current of sap rises through its ordinary channel — the outer wood or alburnum — the leaves expand, and, for some time, nearly all the upward current being taken up to form leaves and new shoots, the tree appears flourishing. Toward the beginning of summer, however, the leaves commence sending the downward current of sap to in- crease the woody matter of tlie stem. This current, it will be remembered, has to pass downward, through the inner bark or liher, along which, still remain portions of the poisoned sap, arrested in its course the previous autumn. This poison is di- luted, and taken up, by the new downward current, distributed toward the pith, and along the new layers of alburnum, tliua tainting all the neighbouring parts. Should any of the adja- cent sap-vessels have been ruptured by frost, so that the poison thus becomes mixed with the still ascending current of sap, the branch above it immediately turns black and dies, precisely as if poison were introduced under the bark. And very fre- quently it is accompanied with precisely the odour of decaying frost-bitten vegetation.* The foregoing is the worst form of the disease, and it takea place when the poisoned sap, stagnated under the bark in spots, remains through the winter in a thick semi-fluid state, so as to be capable of being taken up in the descending current of the next summer. When, on the other hand, it collects in sufficient quantity to freeze again, burst the sap vessels, and afterwards dry out by the influence of the sun and wind, it leaves the patches of dead bark which we have already described. As part of the woody channels which convey the ascending sap probably remain entire and uninjured, the tree or branch will * We do not know that tlih form of blight is common in Europe, but the fol- lowing exiract from the celebrnted work of Dnhamel on fruit trees, published in 1768, would seem lo indicate something very similar, a long time ago. " The sap corrupted by putrid water, or the excels of manure, bursts the rellii- lar membranes in some places, extends itself between the wood and the bark, which it separates, and carries its poisonous ac.i id influence, to all the neighbour- ing parts, like a gangrene. When it attacks the small branches, they should be cut otF; if it appears in iIk^ large branches or body of the tree, all the cankered parts must be cut out down to the sound wood, and the woimd covered with com- position. If the evil be produced by manure or stagnant water, (and it may be produced by other causes,) the old earth nlu^t he removed from the roots, and fresh soil put in its place, and means taken to draw off the water from the roots But if the disease \ns made much progress on the trunk, the tree is lost " TraiU det Arbres Fruitiers, vd. 11, p. lOS. 28 826 perhaps continue to grow the whole season and bear fruit, as if nothing had happened to it, drying down to the shrivelled spo* of baAc the next spring. The effect, in this case, is precisely that of girdling only, and the branch or tree will die after a time, but not suddenly. From what we have said, it is easy to infer that it would no! be difficult on the occurrence of such an autumn — when sudden congelation takes place ni unripened wood — to predict a bligtJt season for the following summer. Sucli has several times been done, and its fulfilment may be looked for, with certainty, in all trees that had not previously ripened their wood.* So, also, it would and does naturally follow, that trees in a damp, ricn soil, are much more liable to the frozen-sap blight, than those upon a dryer soil. In a soil over moist or too rich, the pear is always liable to make late second growths, and its wood will often be caught unripened by an early winter. For this reason, this form of blight is vastly more extensive and de- structive in the deep, rich soils of the western states, than in the dryer and poorer soils of the east. And this will always be the case in over rich soils, unless the trees are planted on raised hil- locks, or their luxuriance checked by root-pruning. Again, those varieties of the pear, which have the habit of maturing their wood early, are very rarely affected with the frozen-sap blight. But late growing sorts, are always more or less liable to it, especially when the trees are young, and the excessive growth is not reduced by fruit-bearing. Every nur- seryman knows that there are certain late growing sorts which are always more liable to this blight in the nursery. Among these we have particularly noticed the Passe Colmar and the Forelle, though when these sorts become bearing trees, they are * Since the above was written, we have had the pleasure of seeing a highly interestingarti&leby the Rev. ii.VV. Beecher, of Indiana, one of the mo8t intelligent observers in the country. 3Ir. Biec^her not only agrees in the main with us, but he fortifies our opinion with a number of additional facts of great value. We shall extract some of this testimony, which is vouched for by Mr B., and for the publication of which the cultivators of pears owe him many thanks. "Mr R. Reagan of Putnam county, Ind., has for more than twelve years, sus- pected that this disease originated in the fall previous to the sninmer on whiclj It dt'dnres itself. During the last winter, .Mr. Reagan predicted the blight, aa will be remembered by some of his acquaintances in Wayne Co., and in hia pear orchard-* he marlied the trees thai would sufTcr, and pointed to the spot whirh would be the seat of the disease, and his prognostications were strictly verified. Out of his orchard of 2iiO pear trees, during the previous blight of 18;<2, only four escaped, and those had been transplanted, and Lad, therefore, made lit- tle or no growth. Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over 130 trees, had not a single case of blicht in the year 1814, though all around him its ravages were felt. What were tlie facts in this case? His orchard is planted on a mound-like piece of ground, is high, of a sandy, gravelly soil; earlier by a week, than nursery soils in this country; and in the summer of 1813, his trees crew through the summer, ripened and shed their leaves early in the full, ourf during the warm spell made no secoad growth." FROZEN-SAP BLIGHT. SlW not mons Ymviie than many others. The Seokel pear is cele braled tor Us general freedom from blight, which we attribute entirely, to us habit of making short jointed shoots, and ripen- ing its wood very eaily. To distinguish the blight of the frozen sap from that caused by the attack of the Scyloius pyri, is not difficult. The effects of the latter cease beiow the spot where the insect has perforated and eaten its t)urrow in the branch. The former spreads gradually down the brtinch, which, when dissected, shows the marks of the poison in the discoloration of the inner bark and the pith, exienuing down some distance below the ex- ternal marks of injury. If the poison becomes largely diffused in the tree, it will sometmies die outright in a day or two ; but if it is only slightly present, it will often entirely recover. The presence of black, dry, shrivelled spots of bark on the branches, or soft sappy spots, as well as the appearance of thick clammy sap in winter or spring pruning, are the infallible signs of the frozen-sap blight. The most successful remedies for this disastrous blight, it is very evident, are chiefly preventive ones. It is, of course, impossi- ble for us to avoid the occasional occurrence of rainy, warm autumns, which have atendency to urge the trees into late second growth. The principal means of escaping the danger really lies in always studiously avoiding a damp soil for the fruit tree. Very level or hollow surfaces, where heavy early autumnal rains are apt to lie and saturate the ground, should also be shunned. And any summer top dressing or enriching, calculated to stimulate the tree into late growth, is pernicious. A rich, dry soil, is, on the whole, the best, because there the tree will make a good growth in time to ripen fully its wood, and will not be likely to make second growth. A rich, moist soil, will, on the contrary, serve continually to stimulate the tree to new growth. It is in accordance with this, that many persons have remarked, that those pear trees growing in common meadow land, were free from blight in seasons when those in the rich garden soils were continually suffering from it. The first point then should be to secure a rich but dry, well drained soil. Cold aspects and soils should be avoided, as likely to retard the growth and ripening of the wood. The second is to reject, in blighted districts, such varieties as have the habit of making wood late, and choosing rather, those of early habit, which ripen the wood fully before autumn. Severe summer pruning, should it be followed by an early winter, is likely to induce blight, and should therefore be avoid, ed. Indeed, w<» think the pear should always be pruned iq winter or early spring.* • The only sevsre case of blight in the gardens here, during the summer of 1844, was in the head of a Gilogil pear — a very hardy sort, which had never be 328 THE PEAR. As a remedy for blighl. actually existing in a tree, we kuoM of no other but that of freely cutting out the diseased branches, at the earliest moment after it appears. The amputation should be continued as far down as the least sign of discoloration, and consequent poisoning is perceptible, and it should not be neg. lected a single day after it manifests itself. A still better remedy, when we are led to suspect, during the winter, that it is likely to break out in the ensuing summer, is that of care- fully looking over the trees before the buds swell, and cutting out all branches that show the discoloured or soft sappy spots of bark that are the first symptoms of the disease. Finally, as a preventive, when it is evident, from the nature, of the season and soil, that a late autumnal growth will take place, we recommend laying bare the roots of the trees for two or three weeks. Root pruning will always check any tendency to over-lu.xuriance in particular sorts, or in young bearing trees, and is therefore a valuable assistance when the disease is fear- ed. And the use of lime in strong soils, as a fertilizer, instead of manure, is worthy of extensive trial, because lime has a tendency to throw all fruit trees into the production of short- jointed fruit-spurs, instead of the luxuriant woody shoots in- duced by animal manure. In gardens, where., from the natural dampness of the soil or locality, it is nearly impossible to escape blight, we recommend that mode of dwarfing the growth of the trees — conical stan- dards, or quenouilles, described in the section on pruning. This mode can scarcely fail to secure a good crop in any soil or cli- mate where the pear tree will flourish. After the blight, the other diseases which affect the pear tree are of little moment. They are chiefly the same as those to wjiich the apple is liable, the same insects occasionally affecting both trees, and we therefore refer our readers to the section on the apple tree. There is, however, a slug worm, which occasionally does great damage on the leaves of the pear tree, which it sometimes entirely destroys. This slug is the Selandria ccrasi of Harris. It appears on the upper side of the leaves of the pear tree, from the middle of June till the middle of July. It is nearly half an inch long when fully grown, olive coloured, tapering from the head to the tail, not much unlike in shape a miniature tadpole. The best destructive for this insect is Mr. Haggerston's mixture of whale oil soap and water,* thoroughly showered or sprinkled over the leaves. In the absence of this, we have found ashes or quicklime, sifted or sprinkled over the leaves, early in the fore sutTered. The previous midsummer it liad been severely pruner. and heaxled bacii, which threw it into late growth. The n.-xt season nearly the vvholf remaining part of the ti'ee died with the frozen-sap blight. • See page 54. VARIETIES. 82S morning, to have an excellent cfTect in ridding the trees cf this vigilant enemy. Varieties. The varieties of pear have so multiplied within the last thirty yea, s, that they mciy almost be considered' end- less. Of the new varieties, Belgium has produced the greatest number of higli quality. England and Francs many of excel- lence ; and, lastly, quite a number of valuable sorts have ori- ginated in this country, to whicli some additions are made annually. The latter, as a matter of course, are found even more generally adapted to our climate than any foreign sorts. But we believe the climate of the middle states is so nearly like that of Belgium, that the pear is grown here as a standard to as great perfection as in any other country. xVlore than 700 kinds of pears, collected from all parts of the world, have been proved in the celebrated experimental garden of the Horticultural Society of London. Only a small proper- lion of these have been found of first rate quality, and a very iarge number of them are of little or no value. The great difficulty, even yet, seems to be, to decide which are the really valuable sorts, worth universal cultivation. We shall not, per- haps, arrive at this point, in this country, for several years— not until all the most deserving sorts have had repeated trials— and the difficulty is always increased by the fact of the difTor- ence of climate and soil. A variety may be of second quality in New-England, and of the first merit in Pennsylvania or Ohio. This, however, is true only to a very limited extent, as the fact that most sorts of the first ciiaracter receive nearly the same praise in Belgium, England, and all parts of this country, clearly proves. High flavour, handsome appearance, productiveness, and uniformly good flavour in all seasons — these are the cri- terions of the first class of pears.* There is an idea prevalent, which has been greatly extended by Kenrick, in his American Orchardist, that all the finest old varieties of pears are worthless and unfit for cultivation, by rea- son of their degeneration. It is but justice to say that this no- tion owes its origin to Mr. Knight, but Mr. Kenrick living near tiie sea-coast, in a climate, naturally rather unfavourable to the pear, has fortified it by what he has observed in his own neigh- bourhood, forgetting that facts in the country at large, do not bear testimony to the doctrine. We should be glad to show * Tlie most successful cultivator of pears in this country, whose collection comprises hundreds of varieties, lately assured us, that if he were asked to name all the sorts that he considered of unvarifing and unquestionahlc exceUence in ail re- spects, he could not count rcwr.'. than 2J! It may tlKMi hi aslvL'd, why do all cul- tivate so lar^e a variety. We answer, because tlie f|iiaHty of many is yet not fully decided ; atrain, there is a great diff-renc! in tasie, as to tlie merits of a f.'ivca sort; there are also some sorUs so productive, or liandsomo, &c., that tliey ara highly esteemed, thou:;h only second rati'. In a work like tlie, present, we are also obliged lo describa many sorts of second quality, in order to a8.*)ist in identic fying them, as t/iey are already in general cultivation. 380 THI. PEAK. him here, in the pear season, a great many varieties, which hf boldly denounces as " rejected outcasts," bearinjr as handsome and abundant crops as any kinds originated wiilnn the last ten years. We shall recur to this subject more at length, here- after, and will only state now, that by propagation on unhealthy stocks, in a had soil or climate, many sorts of pear have become so enfeebled, as to be nearly worthless, near the sea-coast— where, indeed, only the hardier sorts will long continue fair and excellent. On the other hand, the same sort, (if the tree has not been brought already diseased from the sea-board,) will thrive and bear with all its natural vigour in the interiour. And, finally, we have observed, that some of the newest Flemish pears, being naturally of feeble habit, already show the same marks of decay or want of vigour as the oldest sorts. In describing pears, we shall, as usual, designate the size by comparison, as follows. Large, as the Beurre Diel or Bartlett ; medium, as the Doyenne or \irgalieu ; small, as the Seckel, With regard to form, pyriform, as the Beurre Bosc ; obtuse-py- riform, as the Bartlett; ohovale, (egg-shaped reversed.) as the Doyenne or Virgalieu ; turbinate, (top-shaped,) as the Dear- born's Seedling ; roundish, as the Gansel's Bergamot. Pyriform. Obovate. Turbinate. Roundish. Fig. 131. Forms of Pears. With regard to the texture of the flosh ; buttery, as the Doy- enne and Bartlett ; crisp, as the Summer Bonchretien ; juicy, as the Napoleon, and St. Germain ; as, in apples, the blossom end is called the eye, the remains of the blossom found there, the calyx, and the hollow in which it is placed, the basin. Class I. Siwimer Pears. 1. AiviiRib JoANNET. Thomp, Early suj^ar, Pom Man. Sugar Pear. Joannette. Harvest Pear. Si. John s Pear. St. Jean. Archduc d'ete ? This fruit, better known here, as the Early Sugar pear, is one of the very earliest, ripening at the beginning of July— in SUMMER PEARS. Ml Prance, whence it originally comes, about St. John's day— whence the name, Joannet. It is a pleasant, juicy fruit, of second quality, and lasts but a few days in perfection. It opens the pear season, with the little Muscat, to which it is superiour. Fruit below the middle size, regularly pyriform, tapering to the stalk, which is an inch and a half long, and thickest at the point of junction. Skin very smooth, at first light green, but becomes bright lemon color at maturity — very rarely with a faint blush. Calyx large, with reflexed segments, even with the surface. Flesh *^hite, sugary, delicate and juicy at first, but soon becomes mealy ; seeds very pointed. Head of the tree open, with a few declining branches. 2. Ambrosia. Lind. Thomp. Earl/ Beurr^. The Ambro- sia is a French pear, which has been about thir- ty years in cul- tivation. It is a very sugary and pleasant early fruit, but it keeps only a few days after ripening. It has been very late- ly introduced into the United States. It is very dis- itinct from the Julienne, which is sometimes called the Ear- ly Beurr6 in this country. Fruit nearly of medium size, roundish - obo- vate, somewhat Fig. 131. Ambrosia. flattened. Skin smooth, greenish-yellow, thickly dotted with small gray specks, and a little russetted. Stalk about an inch and a half long, ■lerder, and placed in a rather broad cavity. Calyx closed, set 382 THE PEAR. in a moderately deep basin. Flesh buttery and melting, with a sweet, rich, perfumed flavour. Last of August and first ol September. 3. Bloodgood. § Man. Early Btvari, of somt. The Bloodgood is the highest flavored of all early pears, and deserves a place even in the smallest garden. It was named from the circum- stance of its having been brought into notice about 1835, by the late James Bloodgood, nurseryman. Flushing, L. I. The sort was brought to that nursery as a new varie- ty, without a name how- ever, by some person on Long Island, unknown to Mr. B., who was never able afterward to trace its history further. The tree is rather short joint- ed, with deep reddish brown wood, grows mo- derately fast, and bears early and regularly. The fruit, like that of all Fig. 132. Bloodgood. early pears, is better if ripened in the house. It surpasses every European variety of the same season, and together with tho Dearborn's Seedling, another native sort, will supplant in all our gardens the Jargonelle, and all infcriour early pears. Fruit of medium size, turbinate, inclining to obovate, thicken- ing very abruptly into the stalk. Skin yellow, sprinkled with russet dots, and net-work markings, giving it a russetty look on one side. Calyx strong, open, set almost without depres- sion. Stalk obliquely inserted, without depression, short, dark brown, fles-hy at its base. Flesh yellowish-white, buttery and melting, with a rich, sugary, highly aromatic flavour. The thin skin has a musky perfume. Core small. Ripe from the 25th of July to the 10th of August. THE PEAR. 888 4. Beurre Haggerston. Man. No. 8 of Van Mens. Man. This is one of Van Mons' Seedlings, sent with others to our American pomologist, the late Mr. Manning, with permission to bestow a name. As it lias not fruited here with us, we annex Mr. Manning's description. " Medium size, oblong, obtuse at the stem, which is one inch long ; colour yellow ; flesh juicy, sharp, agreeable and very abundant." It will ripen here about the middle of August. 5. Bergamot, Early. Thomp. Lind. P. Mag. A second rate, French sort. Fruit of medium size, roundish, rather flattened, and a little angular towards the eye. Skin pale yellowish-green, with a few streaks of dull red in the sun. Stalk rather thick, a little more than an inch long, set in a shal- low cavity. Calyx moderately sunk. Flesh quite juicy, crisp, with a pleasant, sweet flavour. Ripe about the 20th of August. 6. Bergamot, Summer. Thomp. Coxe. The Summer Bergamot is an old foreign variety, of small size, and second quality, quite supplanted now by such sorts as the Bloodgood, Dearborn's Seedling, &c. The tree is of feeble growth. Fruit quite small, round. Skin yellowish-green, becoming brownish in the sun, and full of small russet dots. Calyx set in a wide basin. Flesh juicy, and pretty rich in flavour, but quickly becomes mealy and dry. Last of July. There is a Large Sumbier Bergamot, cultivated in this coun- try, quite distinct from the above. It resembles the Doyenne, but is broader and rounder, dryer and inferiour in flavour. Skin smooth, clear yellow, with very few dots. Stalk 1 1-2 inches long, curved, set in a narrow, deep cavity. Basin narrow, deep, smooth, with a small calyx. Flesh breaking and half buttery, not rich. September. The tree grows and bears finely. 7. Bergamot, Hampden's. Thomp. Summer Bergamot. Lind. Mill Bergamot d'Ete. O. Duh. Bergamotte d'Angleterre.T Scotch Bergamot. I ac. to Fingal's. C Thomp. Ellanrioch. J Hampden's Bergamot is a strong growing, hardy tree, and a handsome, showy fruit, sometimes as attractive as the Bartlett, but of breaking texture, and not so high flavoured. 884 THE FEAR. Fruit large, roundish, inclining to obovate. Skin at first green, becoming clear yellow at maturity, with small dots, and sometimes with greenish spots in the shade. Stalk scarcely three quarters of an inch long, rather stout, curved, and set in a small round cavity. Calyx small, closed, in a shallow basin. Flesh white, breaking, a little coarse in texture, but, if gathered early and ripened in the house, it becomes half buttery, sweet and agreeable. First of September. 8. Belle de Bruxelles. Nois. Thomp. Belle d'Aout. A large and handsome fruit, of good quality, little known m this country, as two other sorts, Angleterre, and Flemish Beauty, have been wrongly imported under this name. Fruit large, about four inches long, pyriform, tapering gra- dually to the stalk. Skin pale yellow, with a soft red cheek when fully exposed, otherwise entirely yellow. Stalk an inch and a half long, rather stout, obliquely inserted under a slight lip, fleshy at the lower end. Flesh white, juicy and melting, sweet, and slightly perfumed. Middle of August. 9. Bartlett, or Williams' Bonchretien. § Thomp. Man. Bartlett, of all American gardens. Williams' Bonchretien. Thomp. Lind. Poire GuLllaume, of the French. This noble pear is, justly, one of the most popular of all the summer varieties. Its size, beaiity an<] excellence, entitle it to this estimation, apart from the fact that it bears very early, regu- larly and abundantly. It is an English variety, originated about 1770, in Berkshire, and was afterwards propagated by a London grower by the name of Williams. When first intro- duced to this country its name was lost, and having been culti- vated and disseminated by Enoch Bartlett, Esq., of Dorchester, near Boston, it became so universally known as the Bartlett pear, that it is impossible to dispossess it now.* It suits our cli- mate admirably, ripening better here than in England, and has the unusual property of maturing perfectly in the house, even if it is picked before it is full grown. It has no competitor as a summer market fruit. The tree grows upright, with thrifty, yellowish brown shoots, and narrow, folded leaves. Fruit of large size, irregularly pyramidal. Skin very thin and smooth, clear yellow, (witii a soft blush on the sunny side, in exposed specimens,) rarely marked with faint russet. Stalk ono * The first imported tree in Mr. Bartletl's grounds, was sent from England ta 1799. SUMMER TEARS. sas Fig. 134. Bartktt. to one and a half inches long, stout, inserted in a shallow, flat cavity. Caly.x open, set in a very shallow, obscurely plaited ba- sin. Flesh white, and exccedinfjly fine-grained and buttery ; it is full of juice, sweet, with a highly perfumed, vinous flavour. (In damp or unfavourable soils, it is sometimes slightly acid.) Ripens from the last of August to the middle and last of Sep- tember. 10. Crawford. Thomp. Man. A Scotch fruit, of second quality ; the chief merit of which, it its hardiness in a cold climate. 358 THE PEAR. Fruit micUllc sized, obovato, regularly formed. Skin ligni yellow, tinged with brown in the sun. Flesh white, buttery, sweet, and of a tolerably pleasant flavour. August. 11. Citron. Wilder. MSS. One of Gov. Edwards' seedlings, lately originated at New- flaven. The trial of two seasons indicates that it is nearly, if not quite, first rate. Fruit of medium size, roundish, and shaped somewhat like a Bergamot, to which it has some affinity. Skin dull green, regu- larly sprinkled with small russetty dots. Flesh greenish-white, a little coarse, melting and juicy, with a rich perfumed flavour. Last of August. 12. Dearborn's Seedling. § Man. Thonp. A very admirable, early pear, of first quality, raised in 1818, by the Hon. H. A. S. Dearborn, of Boston. It bears most abundant crops in every soil, and is one of the most desirable early varieties, suc- ceeding the Bloodgood, and preceding the Bartlett. Young shoots long, dark brown. Fruit scarcely of medium size, turbinate, and very regularly formed. Skin very smooth, clear light yellow, with a few minute dots. Stalk slender, rather more than an inch long, set with very little depression. Calyx with delicate, spreading segments, set in a very shal- low basin. Flesh white, very juicy and melting, sweet and sprightly in favour. Ripens about the middle of August. No. 135. Dearborn's Seedling. 13. Doyenne d'Ete. Nois. Bon. Jard. Summer Doyenne. The Doyenne d'Ete is shaped very much like a small White Doyenne. The skin is smooth, shining, clear yellow, marked H'ilh very small dots ; and sometimes washed with faint red next ST7MMER PEARS. 887 the sun. Stalk short, thick, and fleshy. Calyx small, closed, basin very slightly sunk. Flesh white, melting, very juicy, sweet, with a little acid, and of excellent flavour. It ripens at the last of July and beginning of August. The tree bears abun dantly, but is quite different from the Doyenne in its growth. M. Poiteau remarks that this pear has been cultivated for m«i;y yG&rs at Nantes, though, till lately, little known in Paris. 14. Green Chisel. Thomp. Fors. Lind. Green Sugar. ? of some English Sugar. \ gardens. A pleasant old English pear, but not at all comparable with the new early sorts already described. The shoots grow quite erect, and the fruit is borne in clusters. Fruit small, nearly round, tapering a little to the stalk. Skin quite green, with, occasionally, a dull brown cheek at full matu- rity. Stalk straight, three-fourths of an inch long, set almost without depression. Calyx open, crumpled, rather large. Flesh juicy, a little gritty in texture, with a sweet and pleasant flavour. Ripe the middle of August. This is quite distinct from the Madeleine, an obovate pear, with which it is sometimes confounded. 15. Hessel. Thomp. HazeL A Scotch pear, enormously productive, pretty, and of agree- able flavour, though it lasts only a few days in perfection. Tree with weeping branches. Fruit rather below medium size, obovate. Skin yellowish- green, strongly marked with numei'ous dots, which give it a brownish, freckled appearance. Stalk an inch long, obliquely inserted. Calyx small, set in a shallow basin. Flesh whitish, juicy, with a pleasant, sugary flavour. First of September. 16. Jargonelle, (of the English.) Thomp. Lind. P. Mag. Epargne. O. Dull. Poit. Pom. Man. Grosse Cuisse Madame. "| Beau Present. of various Frauenschenkel. Poire de tables des princes. J- French. Real Jargonelle. Saint Sampson. gardens. Sweet Summer. Saint LAmbcrr. J This fruit, the true Jargonelle pear,* was for a long tmie considered the finest of Summer pears, and Thompson yet says * Although called by Thompson the English Jargonelle, to distinguish (t from Uie fruit more common under that nnme on the continent, there is no doubt that 8S8 THE FEAR. " the best of its season." We think, that no man will hesitates however, to give the most decided preference to our native sorts, the Bloodgood, and Dearborn's Seedling. It is still, however, one of the most com- mon fruits in the New- York market, partly, because it bears abundant crops, and partly, because these superiour new sorts, have scarcely yet, had time to dis- place it. We con- sider it only a second rate fruit, and one that quickly decays at the core. Fruit pretty large, long pyriform, taper- ing into the stalk. Skin greenish-yel- low, smooth, with a little brownish colour on the sunny side. Stalk nearly two inches long, rather slender, curved, ob- liquely set. Calyx open, with quite long projecting segments, and sunk in a small and furrowed basin. The flesh is yellowish- white, rather coarse grained, juicy, with a sprightly, refresh- ing flavour. The tree is a strong grower, with a rather straggling, pendant habit. Ripens the Fig. 135. English Jargonelle. la&t of July and first of August. it was introduced originally from France. Antiquarians derive its name Irom Oergon, Italian, a cor.-uption of Oracum, vvlience Meriet supposes it to ^ th« Nutnidianum OrcBcum of Pliny, and the OrtBculttm of Macrobius. This, if cof> rtct, wotild prove it to bs a very ancient sort. SUMMER PEd.RS. 839 The common Citisse Madame of the French authors and gardens, is an inferiouj and smaller variety of Jargonelle, not worth cultivating. It has long, straight, rather slender, brown- ish-red branclies, while the true Jargonelle has long straggling, dangling branches. The blossoms of the latter are also un usually large. [See also Windsor Pear.] 17. Jargonelle, (of the French.) Thomp. Red Muscadel. Lind. Mill Sabine d'Ete. Summer Beauty. Pom. Man. Enelish Red Cheek. ) of many Ame- Red Cheek. i rican gardens Bellisirae d'Et^. O. Duh. Nois. Supreme. "j Beilissime Supreme, [of French Belliaime Jargonelle. | gardens. Vermillion d'Ete. J This, which Mr. Thompson calls, by way of distinction, the French Jargonelle, because it is most commonly received under that name from France, is a higher coloured and handsomer fruit than the English Jargonelle, though much inferiour in quality, and, in fact, lasts only a day or two in perfection, and is often mealy and over-ripe, while the exteriour is fair and tempting. It has a bright red cheek, and a shorter obovate form, blunt at the stalk. The tree is of very strong, upright growth. Fruit of me- dium size, obovate in form. Skin shining, light green, becom- ing lemon colour, with a very rich, deep red cheek. Stalk about an inch long, rather stiff and stout, and set in a blunt depression. Calyx in a shallow, slightly irregular basin. Flesh white, coarse, breaking, sweet, and soon rots at the core. Ripens the last of July and first of August. 18. Julienne. Man. Coxe. Tig. 137. Julienne. A handsome summei pear, which so much re- sembles the Doyeime oi St. Michael, as to be called, by some, the Sum- mer St. Michael. It is a beautiful and most pro- ductjve fruit, and comes into bearing very early. It is often of excellent 340 THE PEAR. flavour, and of the first quality; but, unfortunately, it is variable in these respects, and some seasons, it is comparatively taste less and insipid. In rich, warm, and dry soils, it is almost al. ways fine. It is a profitable market fruit, and will always command a prominent place in the orchard. The tree is of thrifty upright growth, with light yellowish-brown shoots. Fruit of medium size, but varying in different soils ; obovate, regularly formed. Skin very smooth and fair, clear bright yellow, on all sides. Stalk light brown, speckled with yellow, a little more than an inch long, pretty stout, inserted in a very shallow depression. Calyx small, closed, set in a basin slightly sunk, but often a little plaited. Flesh white, rather firm at first, half buttery, sweet, and moderately juicy. Ripens all the month of August. Coxe considered this synonymous with Archiduc d'Ete of Duhameland Lindley — the Ognonet pear, a distinct and inferiour fruit, with a brownish cheek, and we therefore follow Mr. Man- ning in keeping it distinct. It may yet prove synonymous with the Doyenne d'Ete of the French, which has not yet been fairly proved in this country. (See Doyenne d'Ete.) 19. LiMON. Van Mons. Man. in H. M. A fine, sprightly, Belgian pear, originated by Van Mons. The fruit resembles, in outward appearance, the White Doyenne, but it is distinguished from that well known fruit, by its ripening a month earlier. The young shoots are long, slender, reddish brown. Fruit rather large, obovate. Skin smooth, yellow, with a faint red cheek. Stalk an inch and a half long, rather stout, Bet in a moderately depressed, round cavity. Calyx set in a rather shallow, round basin. Flesh white, buttery, melting and juicy, with a sprightly, high flavour. Middle of August. This is evidently quite distinct from the Limon de Louvain, of the Jardin Frutier, a winter pear. 20. Little M'jscat. Thomp. Lind. Mill. Little Musk. J _ Muscat petit. ) q jy^. Primitive. > Cote. Sept-en-gueule Petit Muscat. ) This very little, French pear, well known in many of our gardens, is allowed a place there, chiefly, because it is the earl- iest of all pears, ripening at the beginning of July. The tree :"s of very handsome, pyramidal growth, and bears the most enormous crops of pears, in clusttrs. The fruit, which is but little more than an inch in diameter, is shaped like a little rounded top, and is just passably good at its season. SUMMER FEAES. S41 Fruit very small, turbinate. Skin yellow, with a dull rei cheek. Stalk half, to one and a half inches long, set almost without depression. Calyx open, set nearly level. Flesh breaking, sweet, with a slight musk flavour. Shoots dark brown, 21. Muscat Robert. Thomp. O. Duh. Lind. Lmd. Poire a la Reine. D'Ambre. St. Jeaa Musque^ Gros. Musk Robine, Early Queen. Queen's Pear. A larger and better kind of Muscat, which might be esteemed first rate, had we not the Bloodgood to compare it with. Shoots yellowish-brown. Middle of July, and lasts only a few days. Fruit small, about an inch and a half in diameter, turbinate Skin clear greenish-yellow. Stalk nearly an inch long, set with a little unevenness, but no depression. Calyx large, open, scarcely sunk. Flesh white, tender, juicy and pleasant. 22. Madeleine, or Citron des Carmes. § Lind. P. Mag. Thomp incorrectiy, of some American gardau . Madeleine. Nois. Citron des Carmes. Magdelen. O.Duh. Green Chisel. Early Chaumontelle. The Madeleine is one of the most refreshing and ex- cellent of the early pears ; indeed, as yet, much the best at the time of its ripen- ing — before the Bloodgood. It takes its name from its be- ing in perfection, in France, at the feast of St. Madeleine. Citron des Carmes comes from its being first cultivated by the Carmelite monks. It is much the finest early French variety, and deserves a place in all collections. The tree is fruitful and vig- orous, with long erect olive- coloured branches. Fruit of medium size, obo- vate, but tapering gradually to the stalk. Stalk long and Blender, often nearly two inches, set on the side of a small swelling. Skin smooth, pal" yellowish-green, (very Fig. 133. Madeleine. 29" 842 THE PEAR. rarely, with a little brownish blush and russet specks around the stalk.) Calyx small, in a very shallow, furrowed basin. Flesh white, juicy, melting, with a sweet and delicate flavour, slightly perfumed. Middle and last of July. 23. MtTSCADlNB. § The Muscadine is a first rate pear, remarkable for its high musky aroma. It was first dissemi- nated by us, the original tree grow- ing on the farm of the late Dr. Fowler, in this county, by whom it was named. Its history is un- certain, and it is be- lieved to be a na- iive. It bears very heavy crops, and if the fruit is picked, and ripened in the house, it is not sur- passed in flavour by any pear of its time. Fruit of medium size, roundish oBo- vate, regularly for- med. Skin pale yellowish green, a Fig. 139. Mutcadine. little rough, thickly sprinkled with brown dots. Stalk about an inch long, set in a well formed, small cavity. Calyx with re- flexed segments, set in a shallow basin. Flesh white, buttery and melting, with an agreeable, rich, musky flavour. Last of August, and first of September. Shoots stout, dark gray-brown. 24. Passans du Portugal. § Thomp. Sumtner Portugal. A delicate and pleasant pear, which comes early into bearing, and produces very large crops. Shoots upright, reddish-brown. Fruit below medium size, roundish and much flattened. Skin pale yellow, with acheekof fairest brown, becoming red in the sun. Stalk nearly an inch long, inserted in a round, regular hollow. Calyx stiff, basin moderately sunk. Flesh white, juicy, breaking, of very delicate; agreeable flavour. Last of August. SUMMER FEARS. 349 25. RoussBLET Hatif. O. DuK Thoirip. Early Catherine. Core. Early Rotisselet. Lind Kattern, 0/ Boston. Perdreau. Cyprus Pear. Poire de Chypre. Poit. The Rousselet Hatif, better known in our markets as the Early Catherine Pear, though not a first rate fruit, has good qualities as an early variety. It bears very heavy crops as soon as the tree is well grown, when its willowy limbs bend with the weight of the fruit. It is, therefore, profitable for the market. The fruit is thought better when ripened on the tree. Fruit rather small, pyriform, the neck narrowing into the somewhat fleshy stalk, which is one, to one and a half inches long. Skin when fully ripe, yellow, with a brownish red cheek. Calyx small, placed in a shallow basin. Flesh tender, a little coarse grained, sweet, pleasant, and slightly perfumed. Ripens the last of July. Young shoots stout, olive coloured. 26. Rousselet de Rheims. O. Duh. Thomp. Rousselet. Petit Rousselet Nois. Spice or Musk Pear. This nice French pear, ori- ginally from Rheims, is sup- posed to have been the parent of eur Seckel. There is a pretty strong resemblance in the colour, form, and flavour of the two fruits, but the Seckel is much the most de- licious. The growth is quite different, and this pear has remarkably long and thrifty dark brown shoots. It is su- gary, and with a peculiarly aromatic, spicy flavour, and if it were only buttery, would be a first rate fruit. Fruit below medium size, Dbovate, inclining to pyriform. Skin yellowish-green on the shady side, but nearly cover- ed with brownish red, with russetty specks. Stalk rather more than an inch long, cur- ved, and inserted without de- Fig. 140. RotJselet de Rheims. pression. Calyx spreading, set even with the fruil. Flesh M4 THB FEAR. breaking or half buttery, with a sweet, rich, aromatic flaTOur Ripe at the beginning of September. 27. Sugar Top. Thomp. July Pear. Prince's Sngar. Prince's Sugar Top. The Sugar Top is one of those indifferent pears, which, from their great productiveness and good appearance, make a figure in our markets, though not worthy of a place in a good garden. Great quantities of the Sugar Top pear may be seen in the New- York markets in July. Fruit of medium size, very regular, roundish-top-shaped. Skin smooth, and very bright, clear yellow over the whole sur- face. Stalk stout, obliquely inserted, with a thickening at the point of junction. Calyx in a narrow basin. Flesh white, somewhat juicy and breaking, sweet, but with little flavour. Last of July. 28. Summer Franc Real. § Thomp. Lind. P. Mag. Franc Real d'Ete. Gros Micet d'Ete. Fondante. Knoop. Diel. Fig. 141. Summer Franc RiaL, The Summer Franc Real is one of the best summei pears, always melt- ing and delicious , it fills, along with Dearborn's Seed- ling, the space, in ripening, between those favourite sorts, the Bloodgood ana the Bartlett. R^al is a Spanish gold coin, and we pre- sume, this fruit must have been named from its sterling me- rit, as it is not gold colour. The tree is thrifty, hardy, and bears well, and is easily known by its rounded, light co- SUMMEE FEARS. 345 loured leaves. It is hardy, and bears admirably in all Kinds of soil. Fruit of medium size, obovate, but largest in the middle, vnd tapering each way. Skin green at first, becoming pale yellow, ish-green, dotted with small, brownish-green dots. Stalk short, thick, and rather uneven, inserted in a shallow cavity. Calyx small, closed, with long segments, set in a furrowed basin. Flesh white, fine grained, buttery and melting, with a rich, sugary, excellent flavour. Core large. Ripe early in September. 29. Sanspeau, or Skinless. Thomp. Lind. Mill. Poire Sans Peau. O. Duh. Fleur de Guignes. The Skinless is a very nice little pear, with a remarkably thin, smooth skin, and a delicate, perfumed flavour. It bears in clusters, and very regularly. It is not first rate, but is esteem- ed by many. Fruit below medium size, long pyriform. Skin very smooth and thin, pale green, becoming light yellow, speckled with light red in the sun. Stalk long, slender, curved, inserted in a very trifling cavity. Calyx closed, set in a small basin. Flesh white, juicy, half melting, with a sweet and slightly perfumed flavour. First of Au- gust. This is quite distinct from the Early Rous- selet. 30. Sttmmee Rose. Epine Rose. Duh. Nois. Poire de Rose. Caillot Rosat d'Et6. Epine d'Ete Couleur Rose. Thorny Rose. Mill. Rosenbime, of the Germana. Ognon. i wrongly, of Epine ti'Et^. ^ some. A. handsome and peculiar summer pear, rery popular, and v/ell I known on the other' continent. It is quite flat, and remarkably like an apple in ap- pearance. Fruit of medium .„^ _^^^^^ me, round, flattened at jr^g. m.'Tummer Ros^ S40 TOE FEAR. both ends. Skin faint yellow, blended and speckled with russet in the shade, with a red russet cheek, marked with brown dots. Sta V rather more than an inch long, slender, curved, inserted in a very small hollow. Calyx open, small, set in a very shal- low basin. Flesh white, juicy, rich and sugary, hardly first rate. Last of August. Shoots upright, gray-olive. 31. SUCREE DE HOYEESWERDA. Thomp. Sugar of Hoyeraworda. A pleasant German pear, of peculiar flavour, excellent when ripened in the house. It bears immense crops. Leaves very narrow. Fruit of medium size, obovate — sometimes oblong, lengthening into the stalk, which is curved and obliquely inserted. Skin smooth and fair, pale yellowish-green, thickly sprinkled with greenish russet dots. Calyx very small, and placed in a very shallow basin. Flesh white, quite juicy, with a sweet and piquant flavour. It does not keep long. Last of August. Bhoots long, olive brown. 32. Epine d'Ete. Thomp. Lind. Summer Thorn. Fondante Musque6 Satin Vert. A second rate, juicy, and pretty good fruit, which raay be introduced in a large collection. It looks a little like a sniall Jargonelle. A good bearer. Shoots yellowish-brown. Fruit middle sized, pyriform. Skin smooth, greenish-yellow ; a little darker on the sunny side. Stalk stout, about an inch long, set without depression. Calyx short, set in a small plaited basin. Flesh tender, melting, with a sweet, musky, peculiar flavour. Last of August and first of September. Set with little or no cavity. 33. Summer Bon Chretien. Mill. Thomp. Lind. P. Mag. Bon Chretien d'Ete. O. Duh. Summer Good Christian. Musk Summer Bon Chretien. Core. Gratioli. ) r,f thf Sommer Apothekerbime. ) /. , Gratioli d'Ete. } iL\Z. Sommer Gute Christenbime. \ ^J "^ GratioU di Roma. ) -"«'«"«• Die Sommer Christebirne. S ^'■^'"• Large Sugar, of tvmt. This is one of the oldest pears, having been cultivated for the last two centuries, all over Europe. It is common with us, but the stock is generallj'- somewhat diseased. The tree has drooping shoots, and bears at the extremities of the branches Though a sweet and pleasant pear, it wants the flavour of our finer sortsj and does not deserve a place in a snr>all garden. SUMMER FEARS. 347 Fruit large, irregularly bell-shaped or pyriform, with swollen, knobby sides. Skin yellow, with an orange-blush in finely ripened specimens, dotted with many green specks. Stalk long, irregular, curved, obliquely inserted in a knobby depression. Calyx small, in a narrow, uneven, shallow basin. Flesh yel- lowish, coarse grained, very juicy, and of a pleasant, simply sweet flavour. Very large blossoms and dangling leaves. Last of August, or early in September. 34. Summer St. Germain. Thomp. Short's Saint Germain. Saint Germain de Martin. St Giermain d'Ete. N. Duh. A pleasant, juicy, summer pear, of second rate flavouf, bear ing large crops, and growing vigorously. Fruit of medium size, obovate. Skin pale green all over the surface. Stalk an inch and a quarter long, obliquely inserted. Calyx in a basin scarcely sunken. Flesh juicy, tender, sweet, with a very slight acid, and very good. 35. Vallee Franche. Thomp. Duh. De Vallee. Nois. PoU. Bonne de Keinzheira. De Keinzheim. A second rate sweet, summer pear, productive, but by no means, in our opinion, of first quality. It ripens with the Bart- lett, and is immeasurably inferiour to it in this climate. Fruit of medium size, obovate, or turbinate, and tapering to the stalk. Skin pale green, becoming pale yellowish-green, regularly sprinkled with numerous small, gray dots. Stalk about an inch long, set with little or no cavity. Calyx in a shallow basin. Flesh white, not fine grained, quite juicy, but not buttery, and of a simply sweet flavour. Last of August. 36. Windsor. Lind. Thomp. Summer Bell. Cuisse Madame, of tomt. Konge. The Windsor is an old European pear, very commonly known in some parts of this country, as the Summer Bell pear. Large quantities are grown for market. It is, however, only a third rate fruit. The tree is remarkable for its stout, perfectly up- right dark-brown shoots. Fruit large, pyriform, or bell-shaped, widest above the middle, narrowing to the eye, and slender in form, tapering into the stalk Bkin yellowish-green, dotted with small green specks, and tinged 349 THK PEAR. with a little dull orange next the sun. Stalk an inch and a half long, slender. Calyx small, closed, set with little or no depres- sion. Flesh white, tender, or soft, a little coarse-grained at the core, sweet, with a somewhat astringent juice. Last of August. 37. Williams' Early. § Man. A native fruit, which originated on the farm of Mr. A. D. Wil. Hams, of Roxbu- ry, Mass. It is a very handsome, small pear, of ex- cellent quality, and a good bearer. Fruit below me- dium size, round- ish-turbinate, re- gularly formed. jSkin bright yel- low, thickly sprin- kled with rich scarlet dots on the sunny side. Stalk an inch and a half long, straight, a little fleshy where Fig. 143. WiUiami* Early. it joins the fruit. Calyx very short, open ; basin shallow, and slightly plaited. Flesh white, a little coarse-grained at first, but, when ripe, very juicy, half buttery, rich, with a slightly musky flavour. First, to the middle of September. Young wood dark. Class II. Autumn Pears. 38. Alpha. Thomp. A Belgian seedling, received from Dr. Van Mons. It is a pleasant pear. Fruit of medium size, obovate, a little inclining to oblong. Skin smooth, pale yellowish-green, dotted with reddish points, and having a thin, pale brown blush. Stalk little more than an inch long, inserted in a slight depression. Calyx stifle, open, .set in a round basin of moderate size. Flesh white, fine grained, buttery and good. Middle of October. AUTUMN PEARS. 840 39. Andrews. § Man. Ken. Amory. Gibson. The Andrews is a favorite native seedling, found in the neighbourhood of Dorchester, and first introduced to notice by a gentle- man of Boston, whose name it bears. It has, for the last 15 years, been one of the most popular fruits. It is of most excel- lent flavour, a cer- tain and regular bearer, even while young, and the tree, which is very har- dy, never suffers from blight. Fruit rather large, pyriform.one-sided. Skin smooth, and rather thick, pale yellowish - green, with a dull red cheek, and a few scattered dots. Stalk about an inch and a quarter long, curved, set in a Fig. 144. Andrews. very shallow, blunt depression, or often without depression. Ca. lyx open, placed in a small basin. Flesh greenish-white, full of juice, melting, with a fine vinous flavour. Early in Sep- tember. Shoots diverging, light olive. 40. Ananas. § Bon. Jard. Poire Ananas. Nois. This new and delicious pear was introduced very recently from France, by Col. Wilder of Boston. It is a rich flavoured fruit, of the first quality, with an agreeable perfume, not how- 30 35C THE PEin. ever resembling that of the pine-apple, as its name would lead one to suppose. Fruit of medium size, roundish-obovate. Skin gieenish-yel- low, slightly marked with russet, and occasionally with red on the sunny side. Stalk rather stout, thicker at the point of inser- tion. Calyx closed, and set in a shallow basin. Flesh white, melting, v.^ry juicy, with a rich and perfumed flavour. Ripens the last of September and beginning of October. Young wood olive. 41. Ananas D'Ete. Thomp. Ananas, {of Manning.) This fruit was first received from the London Horti- cultural Society,by Mr. Manning. It is a very excellent pear, with a rich and somewhat pe- culiar flavour, but should rather be called an autumn pine-apple, than a summe^ one. Fruit rather large, pyriform, or occasionally ob- tuse at the stalk. Skin rough and coarse, dark yel- lowish-green, with a little brown on one side, and much covered with large rough, brown rus- set dots. Stalk an inch and a quarter long,inserted some- times in a blunt cavity, sometimes without depression, by the side of a lip. Kg. 145. Ananas DEti. Calyx open, with short divisions, basin shallow. F esh fine grained, buttery and melting, with a sweet, perfumed and high flavour. September and October. AUTUICN PBABS. ^NW 42. Angletersk. Thomp. English Beurre. LtTid. Beurre d'Angleterre. Nois. A most productive pear, which has some affinity to Biown Beurre, but is inferiour to it in flavour. It is a good orchard fruit, but is not worthy of a place in a small garden. The tree forms a very erect, pyramidal head. Young wood olive. It is one of the most common fruits in the market of Paris. Fruit of medium size, pyriform, very evenly shaped, tapering very regularly to its union with the stalk, which is slender, and rather more than an inch long. Skin rather thick and hard, dull light green, thickly speckled with russet dots, and having a thin brownish russet cheek. Calyx set in a very smooth, scarcely sunk basin. Flesh white, buttery and melting, full of juice, and of pleasant, though not high flavour. Middle of September. 43. Aston Town. P. Mag. Thomp. Lind. A very hardy little pear, from the village of Aston, in Chester, Eng- land. It is of tolerable flavour, sometimes excel- lent, and the tree, when in bearing, is character- ized by its long slender branches, which have a half-twisted, dangling appearance. It bears great crops, and is espe- cially worthy of notice in an unfavourable soil, and cold climate. Fruit rather small, form roundish-turbinate. Skin a little rough, pale brownish-green, becom- ing yellowish when ripe, and thickly dotted with brown specks. Stalk an inch and a half long, rather straight and slen- der, inserted with little or no cavity. Calyx nearly closed, in a very Ilg. 146. ArUm Town. An THK PEAR. shallow basin. Flesh soft, buttery, moderate y sweet, perfumed, and good. Middle and last of September. 44. Altiiorpe Ceassane. Thomp. Lind This fine English pear is a seedling raised by the late T. A. Knight, Esq., President of the London Horticultural Society. It was sent by him to the Hon. John Lowell, of Boston, in 1832. It is very highly rated in England, and is recommended as a very- hardy tree. The specimens as yet raised in this country have proved of excellent quality, but not quite equal to its reputation. Fruit of medium size, roundish-obo- vate, but nar- rowing rather more to the eye than the stalk. Skin pale green, dotted with small russet- ty points, and having a lit- tle tinge of brown on one side. Stalk about an inch and a half long, slender, curved, and slightly in- serted. Calyx with many divisions, set in a shallow basin, having a few plaits. Flesh white, buttery, and Fig. 147. AMorpe Cra^sane. ^^-^^ j^i^^y^ with a rather rich, slightly perfumed juice. October and No- vember. Either there is a spurious sort strongly resembling this, or the Althorpe Crassane is somewhat variable in quality, as we have seen specimens quite indifferent. AUTUMN PRARS. 353 45. Amande Double. Van Mons. Amanda's Double. Man. in Hov. Mag. One of Van Mens' seedlings, received by Mr. Manning, and ^•e suppose named by Van Mons, in allusion to its having double kernels. It is a very handsome fruit. By misconcep- tion it has been called here Amanda's Double. Mr. Manning's description of it is as follows. " Medium size, pyriform, stem short, fleshy at its junction with the fruit. Si ac. to Marie Louise the Second. ^ Thomp. A rich, truly deli- cious, sugary pear, of the highest quality. It is one of the late new Flemish varieties, and is worthy of unusu- al attention. Young shoots pretty strong, upright, dark co- loured. Fruit of medium size, roundish-obo- vate. Skin yellow, with a brownish red cheek, and sprinkled I with small russetty dots. Stalk an inch [long, straight, ob- liquely inserted un- der a lip, or planted in a slight cavity. Calyx small, set in a shallow, smooth ba- Fig. 158. Compte de Lamy. sin. Flesh white, fine grained, buttery, molting, saccharine, and high flavoured. Last of September to middle of October. This is quite distinct from the Marie Louise Nova of some American gardens, received from Van Mons. [See Marie Louise Nova.] 84. CoMPRETTE. Van Mons. The Comprette is a very fine, new, Flen-ish seedling, of Dr. Van Mons', which has just begun to tJ*ar in this country, and 37?. THX PEAR. waa introduced by Col. Wilder, of Boston. It is, undoubtedly, a fruit of the first quality, and resembles in flavour tne Passe Col mar. Fruit rather above medium size, obtuse-pyriform ; the short, stout stalk thickening into the termination. Skin yellowish green, thickly sprinkled with brown dots, and, occasionally, marked with a little russet. Calyx pretty large, with few seg ments, set in a shallow lia'^iti. Flesh white, buttery and melt- ing, with a rich, perfumed juico, October to November. 85. Commodore. Man. in Hov. Mag. Van Mons, No. 1218. A Belgian seedling, named by Mr. Manning, and promising lobe of good quality, not quite first rate. Branches slender. Fruit of medium size, very regular-obovate, tapering to the Stalk. Skin yellow, marked with a little red, some russel in patches, and a very few small dots. Stalk an inch or moro long, planted on the slightly flattened summit. Basin scarcely sunk, and having a small calyx. Flesh somewhat like that of the Doyenn6 — buttery, melting, with a sweet and excellent fla- vour. Last of October, to last of November. 86. Croft Castle. Thomp. The Croft Castle is a recent English variety, peculiar in its shape, and especially so in its flavour ; the latter being greatly fig. 199. Croft CaMa. AUTUMN PEARS. 378 relished uy some persons, and not at all by others. It is very productive. Fruit of medium size, oval, inclining to flattened ovate- narrowing most towards the eye. Skin pale greenish-yellow, marked with brown dots, and often a little russet. Stalk long and slender, curved, and planted almost even with the flattened summit. Calyx projecting a little beyond the level of the fruit, open, and stiff. Core large. Flesh juicy and a little crisp sweet, with a piquant perfume and flavour. October. ■ 87. CopiA. A Philadelphia seedling, named in honour of the originator, Jacob Copia, Pine street, Philadelphia. It is a large and pretty good pear, resembling somewhat the Belirre Diel in flavour, but rather inferiour to it. Young shoots very stout, upright, olive brown. Fruit large, broad-turbinate, tapering into the stalk, whicl is long, stout, and fleshy at the bottom, obliquely inserted. Skie yellow, with slight traces and specks of russet. Calyx large basin somewhat furrowed. Flesh rather coarse grained, but rich, juicy, and sugary. September and October. 88.CusHiNG.§Man. The Cushing is a native of Massa- chusetts, having originated on the grounds of Colonel Washington Cush- ing, of Hinghara, about forty years ago. It is a very sprightly, delicious pear, and like ma- ny of our native varieties, it produ- ces most abundant crops. Branches rather slender, di- verging, grayish- brown. Fruit medium size, often large, obovate, tapering rather obliquely to the stem. Skin ^mnoth.liffht green- Fig. 160. Cushtng. S74 THE PEAR. ish-yellow, sprinkled with small gray dots, and occasionallj a dull red cheek. Stalk an inch long, planted in an abrupt cavity. Caly.x rather small, set in a basin of mode- rate size. Flesh white, fine grained, buttery, melting, and abounding in a sweet, sprightly, perfumed juice, of fine flavour. A hardy and capital variety for all soils. Middle of September. 99. Capsheaf. Man. Ken. This is believed, by the eastern cultivators, to be a native of Rhode Island. It is a very agreeable fruit, not first rate, but from its great hardiness, and steady habit of bearing, is well worthy of the attention of pear growers. Young shoots stout, upright, yellowish-brown. Fruit of medium size, -roundish-obovate. Skin deep yellow, nearly covered with cinnamon russet. Stalk an inch long, stout, inserted in a shallow hollow. Calyx small ; basin slightly sunk. Flesh white, juicy, and melting, very sweet and pleasant, but lacking a high flavour. October. ,90. Calebasse. Thomp. Lind. Calebasse Double Extra. Calebasse d'Holiande. Beurre de Payence. The Calebasse is a very grotesque-looking Belgian fruit, named from its likeness to a calabash, or gourd. It is a good deal esteemed, especially by curious amateurs, being a crisp, sweet, juicy pear, of second quality, and producing good crops. Fruit of pedium size, oblong, a little crooked, and irregular or knobby in its outline. Skin rough, dull yellow, becoming orange russet on the sunny side. Stalk about an inch and a half long, curved, and planted on the side of a knobby projection. Calyx very short, set in a small basin. Flesh juicy, crisp, a little coarse-grained, but sugary and pleasant. Middle of Sep- tember. This is the Calebasse Bosc of the Jardin Fruitier, but inoor« rectly. [See Beurre Bosc] The Calebasse Grosse, [Mon- strous Calabash, etc.] of Van Mons, is a prodigiously large, pyramidal fruit, 5 or 6 inches long, in the shape of a conical gourd. Skin smooth and shining, yellowish green, with a good deal of reddish gray in the sun. Stalk short and stout, about an inch long. Calyx rather small, but with large divisions. Flesh white, a little coarse, juicy, half melting, sugary and tolerably good. October. (The grafts sent out for this kind, by Van Moos, proved incorrect.) AUTITMN PBARS. 375 91. Capucin. Van Mons. Capuchin. This promises to be a very good pear. It is one of Var. Mons' Seedlings. Young shoots stout, diverging, dark coloured. Fruit pretty large, oval, or sometimes obtuse-turbinate. Skin green, becoming pale yellow, a Utile russeted towards the eye and stalk, and distinctly dotted elsewhere, with also a red cheek. Stalk nearly an incli long, placed in an obtuse hollow. Calyx small, deeply sunk in a narrow, irregular basin. Flesh green- ish, juicy, crisp, sugary and rich. October. 92. Clara. Van Mons. Claire. Nois. Another seedling, raised by the Belgian pomologist. The young shoots are stout, upright, dark brown. It is of medium size, oval-pyriform. Skin clear yellow, dotted with red, and having a blush on the sunny side. Stalk stout and straight. Calyx small, set in a small, round basin. Flesh white, melting, very juicy and sweet, relieved by a slight acid ; of good quality. In cold seasons it is liable to be too acid. September and October. 93. Cumberland. Man. Ken. This is a native fruit, and the original tree is still growing in Cumberland, Rhode Island. It is inferiour to the Cushing, and though sometimes very handsome, and always productive, can scarcely be ranked higher than a second rate fruit, and occa- sionally it is quite indifferent. Branches rather slender. Fruit rather large, obovate. Skin orange yellow, with a little russet, and a pale red cheek on the sunny side. Stalk about an inch and a half long, stout, rather obliquely planted, in a very slight depression. Calyx with expanded divisions, and placed nearly even with the surface. Flesh white, melting, buttery, and tolerably rich and juicy. September and October. 94 Crassane. Thomp. Lind. Bergamotte Crassane. Cresane. Beurre Plat. A celebrated, old French pear, which is said to take its name from ^cras^, flattened or crushed, from its depressed, Bergamot- like shape. Its flavour is extolled by all the European writers, but we have never been able to find it to equal its foreign cha- racter here, and cannot recommend it. Young shoots stout, diverging, grayish-olive. 376 THE PEAR. Fruit large, roundish, flattened. Skin groenish-yellow, enrK broidered thinly with russet. Stalk long, slender, curved, and planted in a slight, shallow cavity. Calyx small, set in a narrow rather deep basin. Flesh whitish, juicy, soft, sweet, and tole. rably pleasant. October, and may be kept for a month longer. 95. Charles of Austria. Thomp. Lind. Charles d'Auiriche. A larjje and handsome Belgian pear, which is likely to be. come a favorite here. Raised by Van Mons. Young shoots stout, upright, yellow-olive. Fruit large, roundish, a little uneven. Skin greenish-yel- low, a little russeted and thickly dotted with conspicuous brown specks, which give it a brownish appearance. Stalk an inch long, slightly inserted. Calyx set in a rather narrow hollow Flesh white, tender, quite juicy, sweet and agreeable. October 96. CoLMAR Epine. Van Mons. Man. in H. M, An agreeable, juicy pear, sent to this country by Van Mons, and originated by him. Young shoots stout, upright, brown. " Fruit large, roundish-oblong, tapering, gradually, to an obtuse point at the stem, which is one inch long ; colour green ish-yellow ; flesh white, sweet, very melting, juicy, high fla voured, and good." Middle of September. 97. Clinton. Man. in H. M. Van Mons, No. 1233. A second rate fruit. Mr. Manning says, " Large size, shaped like the Bezi de Montigny ; light yellow skin, flesh soft, buttery and good, but not high flavoured." Middle of November, The wood is stout, and dark brown. 9S. Calhoun. Wilder Mss. . New, and recently originated by Gov. Edwards, of New- Haven. It promises to be a fruit of the first quality. Fruit of medium size, obovate, terminating obtusely at the insertion of the stalk. Skin usually smooth and handsome, pale yellow, occasionally with a pale red cheek. Flesh juicy, melting, with a rich, sub-acid, or vinous flavour. October to November. 99. Colmar Neill. Thomp. This is a new variety, lately received from abroad, where it A.UTUMN PEARS. 377 has a higli reputation. It is a very handsome pear, very pro. duQtive, and of most excellent flavour. Fruit large, obovate. Skin pale yellow. Flesh white, but. te*y, melting, of high flavour. Ripens at the middle of October Fig. 161. 32=' Du. St8 THE PEAR. 100. Dix. § Man. Ken. The Dix is, unquestionably, a fruit of the highest excellence, and well deserves the attention of all planters. It is one of the hardiest of pear trees, and although the tree does not come hito bearing until it has attained considerable size, yet it pro- duces abundantly, and from its habit, will undoubtedly prove remarkably long-lived^ and free from disease. The young branches are pale yellow, upright and slender. The original tree, about thirty-five years old, stands in the garden of Madam Dix, Boston. It bore for the first time in 1826. Fruit large, oblong, or long-pyriform. Skin roughish, fine deep yellow at maturity, marked with distinct russet dots, and sprinkled with russet around the stalk. Calyx small, for so large a fruit, basin narrow, and scarcely at all sunk. Stalk rather stout, short, thicker at each end, set rather obliquely, but with little or no depression. Flesh not very fine grained, but juicy, rich, sugary, melting and delicious, with a slight perfume. October and November. 101. Dttmortier. § Thomp. Nois. A very excellent little Belgian pear, often remarkably high flavoured. Fruit nearly of medium size, obovate. Skin dull yellow marked with russet patches and dots. Stalk nearly two inches long, slender, planted without depression. Calyx open, set in a slight basin. Flesh greenish-white, juicy, melt- ing and sweet. R keeps but a short time. September. 102. Doyenne, White. § Thomp. Lind". P. Mag. Vifffalieu, of New- York. St. Michael, of Boston. Butter Pear, of Philadelphia. Virgaloo. ) of some American Ber£;aloo. \ gardens. Vellovv Butter. Coxe. White BiMirre. "j White Autumn Beurre Dean's. Warwick Bcrgamot. Snow Pear. Pine Pear. St. Michel. -/e / the English. Doyenne. Duh. Mill. Doyenne blanc. Beurre blanc. Poire de Simon. Poire neige. Poire de Seigneur. Poire Monsieur. Valencia. Citron de Septembre. Bonne-ente. A courte queue. Kaiserbirne. Kaiser d'Automne. Weisse Herbst Butterbime Dechantsbime. the ^rench of the Dutch. The White Doyenne is, unquestionably, one of the most perfect of autumn p^ars. Its universal popularity is attested by the great number of names by which it is known in various parts of the world. As the Virgalieu in New-York, Butter Pear in Philadelphia, and St. Michel's in Boston, it is most commonly AUTUMN PKARS. 379 known, but all these names, so likely to create confusion, should be laid aside for the true one, White Doyenn^.* It is an old French varie- ty, but with us, is in the most perfect health, and bears an- nually large crops of superb fruit. On the sea-coast, and in various old, or exhausted soils, it has lately become so liable to cracking as to be nearly worthless. In this case it is only necessary Ito renew the elements want- ing — probably potash and lime — and, if tlie trees are dis- eased, to plant healthy ones. The branches Rg. 162. While Doyennd. are Strong, up- right, yellowish-gray or light brown. Fruit of medium or large size, regularly formed, obovatc. It varies considerably in different soils, and is often shorter or longeron the same tree. Skin smooth, clear, pale yellow, regu- larly sprinkled with small dots, and often with a fine red cheek. Stalk brown, from three-fourths to an inch and a fourth long, a little curved, and planted in a small, round cavity. Calyx al- ways very small, closed, set in a shallow basin, smooth or deli- cately plaited. Flesh white, fine-grained, very buttery, melting, rich, high-flavored, and delicious. September, and, if picked early from the tree, will often ripen gradually till December. • Virgalieu seems an American name, and is always liable to be confounded with the Virgouleiisp, a very different fruit. Tlie Doyenne, (pronounced duxxy-an- nay,) iiterallv dmnship, is probably an allusion Xr the Dean, ly whom it was firsl brought into notice. 880 THE PEAR. The Doyenne Panache, or Striped Dean. Is a variety rather more narrowing to the stalk, the skin prettily striped with yellow, green, and red, and dotted with brown. Flesh juicy, melting, but not high flavoured. October. 103. Doyenne, Gray. § Thomp. Lind. P. Mag. Gray Butter Pear. Doyenn6 Gris. Dxtk. Gray Deans. Doyenne Rouge. Gray Doyenne. Doyenne Roux. Nois. PoiL Red Doyenne. Doyenne d'Automne. St. Micnel Dore. Red Beurre. i incorrectly Doyenne Galeux. Beurre Rouge. J of gome. Doyenne Boussouck, {fiftome.) The Gray Doyenne strongly resembles the White Doyenn6 in flavour and general appearance, except that its skm is covered all over with a fine, lively cinnamon russet. It is a beautiful pear, usually keeps a little longer, and is considered by many rather the finer of the two, but in the valley of the Hudson where both are remarkably fine, we do not perceive its superiority. Il is much less known than the foregoing sort, and richly deserve? more general attention. Shoots upright, grayish-brown. Fruit of medium size, obovate, but usually a little rounder than the White Doyenn6. Skin wholly covered with smooth cinna- mon russet, (rarely a little ruddy next the sun.) Stalk half, to three-fourths of an inch long, curved, set in a narrow, rather deep and abrupt cavity. Calyx small, closed, and placed in a smooth, shallow basin. Flesh white, fine grained, very buttery, melt- ing, rich, and delicious. Middle of October, and will keep many weeks. [The tree received in this country for Doyenn^ Boussouck, and Bossouck Nouvelle^ have proved synonymous with this variety.] 104. Dunmore. § Thomp. The Dunmore is a large, and truly admirable pear, raised by Knight, which has been mtroduced into this country from the garden of the London Horticultural Society. It is a strong growing tree, bears exceedingly well, and is likely to become a very great favourite. Its blossoms resist even severe frosts. Fruit large, oblong-obovate, rather swollen on one side. Skin greenish, dotted and speckled with smooth, brownish-red russet. Stalk stout, one to two inches long, fleshy at the base, planted obliquely on an obtuse end, or in a very flat depression. Calyx rather small, open, sunk in a narrow basin. Flesh yellowish, white, buttery, exceedingly melting, with a rich, high-flavour. September. AUTTTMN PBASI. 3ffl fig. 163. Dunmore. 105. DucHESSE D'ANGofTLEME. § Lind. Thomp. A magnificent large dessert pear, sometimes weighing a pound and a quarter, named in honour of the Dutchess of An- 38S THE PEAR. goul^me, and said to be a natural seedling, found in a forest hedge, near Angers. When in perfection, it is a most delicious fruit, of the highest quality. VVe are compelled to add, how. ever, that the quality of the fruit is a little uncertain en young standard trees. On the quince, to which this sort seems woii adapted, it is always fine. The tree is a strong grower, too shoots upright, light yellowish-brown, and it is deserving Iridl in all warm dry soils. Fruit very large, oblong-obovate, with an uneven, somewhat knobby surface. Skin dull greenish-yellow, a good deal streaked and spotted with russet. Stalk one to two inches long, very stout, bent, deeply planted in an irregular cavity. Calyx set in a somewhat knobby basin. Flesh white, buttery, and very juicy, with a rich and very excellent flavour. October. The quality of the fruit is often injured by the excessive luxuriance of the tree. This should, in such cases be obviated by root pruning. (See p. 32.) 106. DucHEssE DE Mars. Thomp. Duchess? lie Mars. The Dutchess of Mars lately received from France, and first introduced by J. C Lee, Esq., of Salem, Mass., proves to be a rich, melting pear, in this climate, with a peculiar and good fla- vour. Fruit nearly of me- dium size, obovate. Skin dull yellow, con- siderably covered with brown russet, and be- coming ruddy on the sunny side. Stalk an inch long, inserted with little or no depression. Calyx small, stiff", closed and placed in a slight basin. Flesh very melting and juicy, somewhat but- tery, with a rich and perfumed flavour. Oc- tober and November. Fig. 164. IhOcKeMM of Man. AirrUMN PEAR5«. 107. D'Amoxtk. Ah ! Mon Diou. O. Duh. Lbtd. Mon Dieu. D'Abondance. Poire d' Amour. This little French pear, once considerably esteemed, is now little cultivated. We have sometimes tasted it of very rich fla voui. It is a very fruitful tree. Fruit s AUTUMN PEARS. 401 enormously productive, but, even with thinning tiie crop, it is aa indiflTerent fruit. The wood is very strong, and dark c(4oured. Fruit rather large, regular pyriform, tapering into the stalk. Skin smooth, yellow, with u brownish-red cheek. Stalk one to two inches long, rather slender and curved. Calyx set in a shallow depression. Flesh at fir^ melting, juicy, and some times rich, but quickly decays. Last of September. 145. NiELL. Thomp. Van Mons. Beurre Niell. Man. in H. M. Colmar Bosc. Poire Niell. Lind. Fondante du Bois, (incorrectly of some.'\ A large and handsome Belgian variety, raised by Van Mons^ from seeds sown in 1815, and named in honor of Dr. Niell, ol Edmburgh, a distinguished horticulturist, and man of science. The tree bears plentifully. Its quality is not yet fully ascer- tained, but specimens obtained here, promise well. Young wood stout, diverging, gray. Fruit large, obovatc, inclining to pyriform, rather shortened in figure on one side, and enlarged on the other — tapering to the stalk which is about an inch long, obliquely planted, with little or no cavity. Skin pale yellow, delicately marked with thin russet, finely dotted, and sometimes marked with faint red. Flesh white, buttery, sweet, with a plentiful and agreeable juice. Last of September. 146. Napolbon. Lind. P. Mag. Thomp. Medaille. Charles d'Autriche. > incorrccthj Sucree Doree, (of some.) Wurtemberg. ) of some. Roi de Rome The Napoleon is a pear of many fine qualities. As a tree it is very hardy, thrifty, and bears abundant crops, even while very young; and its fruit is exceedingly juicy, melting, and agreeable in flavour. In poor soils, or in unfavourable ex- posures only, it is a little astringent. The leaves are broad, and the shoots are upright, and olive-coloured. Lindley gives this as a seedling of Dr. Van Mons — but we believe, incorrectly, though Van Mons first sent it to England in 1816. It was raised from seed in 1808, by M. Liart, gar- dener at Mons ; exhibited by him before the Horticultural So- ciety of Mons, which decreed him a medal for it, [whence the synonyme Medaille ;] the original tree was then purchased for 33 francs, by the Abbe Duquesne, who bestowed on it the name of Napoleon. Fruit pretty large, obtuscfiyriform, (but varying more than al- most any other pear in form.) Skin smooth, clear green at 31* 402 THI FEAR. first, but be- coming pale yellowish- green at ma- turity, slight- ly brighter and darker on its expo- sed cheek. Stalk vary- ing from half an inch to an inch long, pretty stout, set in a slight depression or under a swol- len lip. Ca- lyx set in a basin of mo- derate depth. Flesh white, melting, re- markably full of juice, which is sweet, sprightly and excellent. Should be ri- pened in the house, when it will be fit Napoleon. for use in September, and may be kept for weeks. 147. Naumkeag. Man. A second rate fruit, a native of Salem, Mass. In wood and leaf it resembles the Brown Beurrc. Its appearance is ordi- nary, and it is often rather astringent. Fruit of medium size, roundish. Skin yellow russet, marked with brown russet in the sun. Stalk set in a very slight depression. Flesh juicy, meltir^, but rather astringent in flavour. Bears abundantly. October. 148. Paradise D'AtrxoMXE. Thomp. A newly imported pear, and the few specimens that we have AXmiMN PEARS. 403 ■een here, so strongly resemble Beurre Bosc, as to lead us to Busprct its identity. The following description is from a fruit of the present autumn. Fruit large, pyriform, tapering into the stalk, which it joins by a fleshy base. Skin dull yellow, russeted, a good deal like the Brown Beurr6. Calyx quite small, open, stiff, set in a shal- low basin. Stalk an inch and a half long, curved. Flesh white, fine grained, buttery, with a high, rich flavour. Last of September. 149. Petre An American pear, of the highest excellence. The original tree is growing in that interesting place, the old Bartram Bo- tanic Garden, near Philadelphia. Col. Carr, the proprietor, who has disseminated this tree, informs us that in 1735, a seed was received by the elder John Bartram, from Lord Petre, of London, as being the seed of a fine butter pear. Twenty-five years after, ripe fruit was returned him from this seed- ling — called the Petre pear — which he pronounced su- periour to that of the original tree. The tree is not a rapid grower, but produces very regular and abun- dant crops. The fruit has much of the quality of a fine Doyenn6 with a higher perfume. Young wood slen- der, yellowish- brown. Fruit of medium size, or rather large, obovate. Skin very thin, pale yellow, (some* times marked with greenish russet, and sprinkled with russet about tho Fig. 178. Petri. eye.) Stalk stiflf 404 THE PEAH. and strong, about an inch long, stout at the lower end, and set in a peculiar, abruptly flattened cavity. Caylx small, set in a narrow, but smooth basin. Flesh whitish, fine grained, buttery, and very melting ; with a perfumed, slightly musky, high fla- vour. October, and if picked early, will keep a long time. 150. Pitt's Prolific. Pitt's Surpasse Marie. Ken. Surpass Maria Louise, (incorrectly of some Amenoan gardena.) An English market fruit, introduced by Mr. Kenrick. It was raised from the seed of the Marie Louise, but is greatly infc' riour to it. Its principal merit seems to us, to be its beauty and surprising fertility, its long, thrifty branches being literally load- ed with fruit. It is handsome, but in flavour it is third rate, quite poor, and soon decays. Fruit of medium size, oblong-pyriform, (sometimes turbinate,) usually shaped a little like a Jargonelle. Skin yellow, but nearly covered, in the sun, with brownish-red, and a little rus- setted. Stalk curved, fleshy at the base where it joins the fruit. Flesh juicy, soft, sweet, rather coarse, and of indifferent quality. September. [The Surpasse Marie Louise of some European gardens, is the Compte de Lamy, a very fine pear.] 151. Paquency. A jiev/ pear, introduced from France, by Col. M. P. Wilder, President of the Massachusetts Horticultural Society. It proves to be a fruit of the first quality. Fruit of medium size, regularly pyriform. Skin green at first, becoming dull yellow at maturity, marked with patches of russet at both extremities, and dotted with the same. Stalk long, inserted without depression. Calyx stiff", open, set in a very shallow basin. Flesh white, buttery, with sweet, rich, and perfumed flavour. October to November. 152. Pennsylvania. Smith's Pennsylvania. The Pennsylvania is a seedling, originated by J. B. Smith, Esq., of Philadelphia, a well known amateur. It is a handsome and good pear, of second quality. Young shoots diverging, reddish-brown. Fruit of medium size, obovate, a good deal narrowed towards the stalk. Skin brown russet, nearly covering a dull yellow ground, and becoming russet red on the sunny side. Stalk au AUnjMN PBABS. 406 Fig. 179. Pennsylvania. inch and a half long, obliquely planted, without depression, but a fleshy base. Calyx small, basin veiy shallow. Flesh yel- lowish-white, not very fine grained, juicy, half melting, sweet and rich, with a highly perfumed, musky fla- vour. Middle and last of September. 153. Princess of Orange. Lind. Thomp. P. Mag. Princc'sse d "Orange. Princesse Coiiqueie. The Princess of Orange is a pleasant, crisp, juicy pear, of second quality. Its long and upright shoots bear, with us, very regular crops of rich "^"^ "■''^^V'n-. looking, ruddy pears. Fig. 180. Princess of 'oravs,. 406 THB PBAB. It is a Flemish variety, raised by the Count Coloma, in 1802, Young wood long, light olive. Fruit of medium size, or a little less, roundish. Skin cinna- mon russet in the shade, but nearly covered with bright reddish russet, mixed with a little orange, in the sun. Stalk an inch or more long, planted in a very slight cavity. Calyx small, in a shallow basin. Flesh pale yellowish-white, crisp, juicy, flavour vinous — sugary, relieved by acid, and when in perfection, ex- cellent. October and November. 154. Pope's Scarlet Major. We have discontinued the cultivation of this pear, as, though very handsome, it is quite inferiour. Fruit rather large, obo- vate, yellow, with a bright red cheek. Stalk long and thick, eye rather small. Flesh white, breaking, and rather dry, Last of August. Pope's Quaker is another variety, a little better in quality, but not comparable to many other sorts of the same time. Fruil very fair, middle sized, oblong-pyriform, smooth yellow-russet, juicy, melting and pleasant. October. Both these pears are natives of Long Island, N. Y. 155. Pailleau. Van Mons. Man. in H. M. A Belgian pear, of good quality, but rather coarse grained. Fruit medium size, turbinate, inclining to pyriform. Skin rough, greenish-yellow, dotted with greenish gray dots, and marked with patches of russet. Stalk about an inch long, very stout, obliquely inserted with a fleshy base. Calyx in a basin slightly depressed. Flesh juicy, sweet and good. Early in September. 156. Qoeen of the Low Countries. Ken. Man. in H. M. Reine des Pays Bas. Van Mons. This fine, large, and handsome fruit, was transmitted by Dr. Van Mons to Mr. Manning, with the assurance that it was " the most perfect of pears." Without, as yet, quite equalling this high character here, it proves worthy of extensive trial. Fruit large, often very large, broad pyriform, tapering ab- ruptly to the stalk. Skin in the shade, dull yellow, dotted and russetted around the eye, and overspread with fine dark red on the side next the sun. Stalk an inch and a half long, curved, and planted without depression. Calyx very small, and with few divisions, set in a pretty deep basin. Flesh white, buttery, AtmjMN FEARS. 407 Fig. 181. Queen of the Low Countries. melting and very juicy, with a rich, sub-acid, vinous flavour. Early in October. 157. QuiLLETETTE. Van Mons. A new, and odd-lookinp, late autumn fruit, of the first qual- ity, recevied from Van Mons, and which deserves a general trial. Fruit nearly of medium size, roundish, a little flattened. Skin greenish, nearly covered with dull, iron-coloured russet. 408 THE PEAR. Stalk about an iiicli and a half long, and set with- out depression, but witli a peculiar fleshy swelling at its point of inser tion. Calyx ex- tremel)' small, sometimes abor- tive, set in a nar- row, rather deep basin. The flesh is white, buttery, and melting, rich, sweet, and per- fumed. Novem ber. 158. Reine Card LINE. Thomp. Queen Caroline. A pretty look- ing, European pear, ripening late Fig. 182. QuOleteae. in autumn, but coarse, and only fit for cooking. Fruit of medium size, nar- row-pyriform. Skin smooth yellowish-green, becoming yellow at maturity, with a rich, brownish-red cheek. Stalk an inch long, curved, planted with little or no cavity. Flesh white, crisp, rather dry and indifferent in quality, November — and will keep for several weeks. 159. Reine des Poires. Thomp. This French pear, with its fine name, unfortunately proveg very poor and worthless. It is regularly formed, and hand- some — quite distinct from the Cumberland, with which it is con- sidered synonymous, by some. It bears abundantly. Fruit rather large, varying from turbinate to obtuse-pyriform, regularly shaped. Skin smooth greehish-yellow, with rarely a very little red on its check. Stalk an inch and a fourth long, slender, inserted witli little or no depression. Calyx set in a shallow basin. Flesh dry and poor. September and October AtJTUMN PEARS. 40.. T60. RoussELET DE Meester. Van Mons. Man. in H. M. Ferdinand de Meester ? Nois. This is a seed- ling of Dr. Van Mons', and is a very excellent pear in this cli- mate, the flesh melting and su- gary, though a little rough. Fruit of medi- um size, roundish, somewhat flatten- ed. Skin pale- yellow, marked with very light russet dots, and washed with pale red next the sun. Stalk an inch and a half long, rather slender, and planted some- what obliquely in, or by the side of the swollen, ab- rupt end. Calyx large, open, pla- ced in a very slight and irregu- lar basin. Flosh Fig. 183. Roussellet de Meester. juicy, melting, sugary and rich, but a little rough, which does not prevent its being of excellent flavour. October. Rousselet de Meester is the name by which this fruit was re- ceived, but we suspect that it is the Ferdinand de Meester, a larger and better pear than the former sort, which was named by Van Mons after his gardener. [See Annale's de la Society d' Horticulture. Paris. Vol. 15, p. 362.] 161. Raymond. Man. The Raymond is a native of Maine, and originated on the farm of Dr. I. Wight, in the town of this name. It has a good deal of the flavour of the White Doyenn6, and is a productive pear, often of the first quality, and if the tree were a little more 35 410 THE PEAR. Young shoots very vigorous, would become a popular variety, slender, dark yellowish-brown. Fruit of medium size, obovate, shaped like thp Doyennd Skin yellow, marked with russet near the stalk, and tinged with a little red towards the sun. Stalk an inch or more Ibng, inserted with little or no depression. Ca- lyx round, firm, open, set in a shallow basin. Flesh white, buttery, melting, and very ex- cellent. 162. RosTiEZER. Man. The Rostiezer is, we believe, a German pear, and was re- ceived from the nursery of the brothers Baumann, of Bolwil- ler, on the Rhine. It is likely to prove a capital variety. It bears abundantly. Fruit of medium size, ob- long-pyriform. Skin a dull yellowish-green, with a red- dish-brown cheek, and whitish dots, light russet. Stalk very long, nearly two inches, irregu- lar, slender, set with very little depression. Calyx open, but little sunk. Flesh juicy, a little coarse, but very melting, sweet and delicious, with a rich perfume. August and Septem- ber. Fig. 184. Rostiezer 163. St. Ghislain. § Thomp. A most excellent Belgian pear, recently originated by M. Dorlain, and introduced into the United States by S. G. Perkins, Esq., of Boston. When in perfection, it is of the highest quality, but on some soils it is a little variable. The tree is remarkable for its uprightness, and the great beauty and vigour of its growth. Young shoots light brown. Fruit of medium size, pyriform, tapering to the stalk, to which it joins by fleshy rings. Skin pale clear yellow, with a few gray specks. Stalk an inch and a half long, curved. Calyx rather small, open, set in a shallow basin. Core small. Flesh white, buttery and juicy, with a rich, sprightly flavour. AUTUMN PEARS. 411 Fig. 185. Sl Ghislain. 164. SupERFONDANTE. Thomp. The Superfondante is a fine French pear, of the same clasa as the White Doyenne, which indeed, it strongly resembles in appearance and flavour. Young shoots slender, yellowish-brown. Fruit of medium size, obovate. Stalk an inch long, slightly inserted. Skin smooth, pale yellow, marked with a few dots, and sometimes marked with russet. Stalk an inch and a fourth long, set in a slight cavity. Calyx rather large, in a shallow basin. Flesh white, buttery, melting, and very good. October, 16.5. St. Andre. Man. in H. M. Imported by Mr. Manning, from the Brothers Baumann, of Bolwyller. A first rate variety. Fruit medium size, obovate, shaped like Henry the 4th. Skin light greenish-yellow, somewhat dotted with red. Stalk about an inch and a quarter long. Calyx small. Flesh white, fine grained, buttery, melting, and excellent. Early in Sep. tember. 166. Sullivan. Man. in H. M. Van Mons, No. 889. A second rate seedling, ser to this country by Van Mons, and named by Mr. Manning. Young shoots slender, diverging, il2 THE PEAR. reddish -brown. Fruit of inodium size, oblong-pyriform, Skm pale greenish-yellow. Stalk an inch and a half long, stout, inserted at the tapering, pointed end. Flesh juicy, melting, sweet and pleasant. September. 167. Styrian. Thomp. This very bright coloured and excellent pear, comes from England. We think it worthy of a general trial in the middle states. Like the Passe Colmar, it often produces a second crop of fruit, which, however, is seldom good. Fruit rather large, pyriform, a little one-sided and irregular. Skin deep yellow, with a bright red cheek, and streaks of light russet. Stalk an inch and a half long, curved, slender, fleshy wnere it tapers into the fruit. Calyx large, open, and set in an irregular basin. Flesh yellowish, not very fine grained, crisp, with a rich, high-flavoured juice. October. 168. Stevens' Genessee. § Man. Thomp. Guernsey. Pom. Man. Stephen's Genessee. Fig. 186. Stevens' Genessee. Summer varieties. Yoi'ng shoots diverging, dark-gray. This admi- rable pear, combining in some degree, the excel- lence of the Doyenne and Bergamot, is reputed to be a seedling of Western New - York. It originated on the farm Mr. F. Ste- vens, of Li- ma, Livings- ton Co., N.Y. Altho' placed among Aii- tumi) poars, it frequently ripens here at the end of August, a- mong the lata AUTUMN I'iiAiiS. 418 Fruit large, roundish-obovate, and of a yellow colour, resem. bling that of the Doyenne (or Virgalieu.) Stalk about an inch long, stout, thicker at the base, and set in a slight, rather one- sided depression. Calyx with short, stiff divisions, placed in a smooth basin of only moderate depth. Flesh white, half but- tery, with a rich, aromatic flavour, somewhat like that of Gan- sel's Bergamot. First of September. 169. Sylvange. Nois. Thomp. Bergamotte Sylvange. Green Sylvange A pleasant, juicy pear, which is much esteemed by some persons, and always bears good crops with us. Young shoots stout, upright, dark olive. Fruit roundish-obovate, shaped much like a bergamot. Skin rough, pale green, with a slightly darker green cheek, a good deal marked with dark dots. Stalk three-fourths of an inch long, slender, slightly inserted. Calyx small, set in a rather uneven, shallow basin. Flesh greenish-white, juicy, tender and melting, with a rich, sweet, agreeable flavour. October, and keeps a long time. 170. Shenks. A new native pear, from the eastern states. It soon grows inealy if left on the tree, but ripened in the house is remark- ably juicy and sprightly. Fruit rather large, obovate, and shaped somewhat like Henry the 4th. Skin light yellowish- green. Stalk an inch long, slender. Calyx in a narrow, rather deep basin. Flesh white, tender and melting, with a juicy, and very sprightly flavour. October. 171. SiEULLE. Thomp. Beurre SieuUe. A new fruit, very lately received from the London Society's garden, and so far as it is yet proved, of very excellent cha- racter. Fruit of medium size, roundish, flattened. Skin pale yellow, with a little red on the sunny side. Stalk an inch and a quarter long, set in a shallow cavity. Calyx closed, basin scarcely at all sunken. Flesh buttery, melting, rich, and very good. October 172. Thompson's. § Thomp. This new, and very rich flavoured pear, received by us from the Horticultural Society of London, was named in honour of 35* 414 THE PBAB. Mr. Robort Thompson, the head of the fruit department, in the Society's garden, to whose pomological acumen, the horticultu- ral world is so largely indebted. It is, appropriately, a fruit of high merit, having the qualities of the Passe Colmar and Doyenne somewhat combined, but with most of the richness of the former. It is very productive, and merits a place in every collection of pears. Young shoots diverging, yellowish- olive. Fruit of medium size, obovate, slight- ly irregular in sur- face. Skin pale lem- on yellow, with a few small, russetty dots and streaks. Stalk pretty stout, an inch or more long, insert, ed in a blunt, uneven cavity. Calyx open, stiff, often without di- visions, basin slightly sunk. Flesh white, buttery, melting, with a rich, sugary, slight- ly aromatic flavour. October and Novem- "^^' Fig. 187. Thompson': 173. Swan's Egg. Thomp. Lind. Moor-fowl Egg, incorrectly of some Boston gardens. The Swan's Egg is an old English pear, valued in Britain, for its great hardiness and the large crops it bears as a stan. dard, where comparatively few pears succeed without being trained. In this country it is little esteemed, for no man, where so delicious a fruit as the Seckel can be had merely for the trouble of planting, will care to retain so ordinary a kind as the Swan's Egg. Branches long, upright or waving, dark coloured. Fruit small, oval, inclining to obovate. Stalk an inch or more long, slender, inserted with very slight depression. Skin AUTUMN rEAK?. 415 pale n;reon, wasliod with pale brown on the sunny side, and dot- ted with hrownish specks. Calyx small, set on the narrow crown without being sunk. Flesh soft, juicy, with a swee somewhat musky flavour. October. 174. Seckel. § Coxe. Lind. Thomp. Seckle Syckle. Sickel. Red Cheeked Seckel. New- York Red Cheek. We do not hesitate to pronounce this American pear the rich, est and most exquisitely flavoured variety known. In its liigli- ly concentrated, spicy, and honied flavour, it is not sur- passed, nor indeed equalled, by any European variety. When we add to this, that the tree is tiie iiealthiest and har- diest of all pear trees, forming a fine, compact, symmetrical head, and bearing regular and abundant crops in clusters at the ends of the branches, it is easy to see that we consider I no garden complete without it. Indeed we think it in- dispensable in the smallest garden. The stout, short- jointed olive-coloured wood, "VlgT^Si^ Seckd. distinguishes this variety, as well as the peculiar reddish-brown colour of the fruit. The soil should receive a top-dressing of manure frequently, when the size of the pear is an object. The Seckel pear originated on the farm of Mr. Seckel, about four miles from Philadelphia.* ♦ The precise origin of the Seckel pear is unknown. The first pomolojiists of Europe have pronounced that it is entirely distinct from any European variety, and its affinity to the Rousselet, a well known German pear, leads to the suppo- sition lliat the seeds of the latter pear having been brought here by some of the Germans settling near Philadelphia, by chance produced this superioiir seedling. However this may be, the following »m)rcf«M of it* history maybe relied on as au- . hemic, it having been related by the late venerable Bishop White, who>'ulging. At length the Holland Land Company, owning a considerable tract south of the city, disposed of it in jMircels, and Dutch Jacob then secured the ground on which his favorite pear tree stood, a fine strip of land near the Delaware. Not long after- wards, it became the farm of Mr. Seckel, who introduced thia remarkable ftuit to ne THJi PEAR. ft was sent to Europe by the late Dr. Hosack, in 1319, and tha Iruit was pronounced by the London Horticultural Society, ex- ceeding in flavour the richest of their autumn pears. Fruit small, (except in rich soils,) regularly formed, obovate. Skin brownish-green at first, becoming dull yellowish-brown, with a lively russet red cheek. Stalk half to three-fourths of an inch long, slightly curved, and set in a trifling depression. Ca- lyx small, and placed in a basin scarcely at all sunk. Flesh whitish, buttery, very juicy and melting, with a peculiarly rich, spicy flavour and aroma. It ripens gradually in the house, from the end of August to the last of October. llo. ScjRPASsE ViRGALiEU. § Man. Surpasse Virgouleuse. The precise ori- gin of this very delicious fruit is not known. It was first sent out from the nursery of the late M. Andrew Parmen- tier, of Brooklyn, under this name, and is, perhaps an unrecognized fo- reign pear, so named by him in allusion to its surpassing the fa- vourite Virgalieu, (White Doyenne) of New- York. We consider it one of the finest of Au- tumn pears, de- serving extensive dissemination. It l)ears regularly and well. Young shoots long, up- right, yellowish- brown. Rg. 189. Surpasse Virgalieu. public notice, and it received his name. Aferwards the property was added to tha vast estate of the late Steplien Girard. Tlie original tree still exists, (or did a few years^ ago,) vigorous and fruitful. Specimens of its pears were, quite lately exhibited at the annual shows of the Pennsylvania Horticultural Society. AUTUMN PEARS. 417 Fruit rather large, obovate, sometimes roundish-obovate. iifierent, one being the Catillac. 424 THE PEAR. at Enghcin. Noisette, the French nurseryman, having intro- duced, about the same time, another fine pear from the garden of the Dulen. In this way the fruit will attain a much higher flavour than if ripened in th» ordinary way, and without shrivelling. WINTER PEARS. 429 most abundantly. It is of no value for the dessert, but vvould probably prove a good market fruit It derives its name from the forest of Heri in Bretagne. Fruit of medium size, roundish. Skin greenish-yellow, with a reddish blush. Stalk an inch and a half long, slender, curved. Calyx open, slightly sunk. Flesh tender, juicy, free from grit, with an anise-like flavour. Fit for cooking from October to January. 195. Black Worcester. § Thomp. Black Pear of Worcester. Lind. Man. Parkinson's Warden. A very profitable market fruit, bearing always heavy crops of kitchen pears, which are esteemed for cooking. The branches incline downwards with the weight of the fruit. Young shoota dark olive, diverging. Fruit large, obovate or oblong. Skin thick, rough green, nearly covered with dark russet. Stalk one half to an inch long, stout, planted with but little depression. Calyx small, and set in a moderate hollow. Flesh hard and coar.se, but stews and bakes well. November to February. 196. Bergamot, Easter. Mill. Lind. Thomp. Bergamotte de Paques. Duh. Winter Bergamot. Bergamotte d'Hiver. Paddrington. Bergamotte de Bugi. Royal Tairling. Bergamotte de Toulouse. Terling. Robert's Keeping. The Easter Bergamot is a second rate, winter dessert pear, but it is one that we consider well worthy of cultivation. It bears, with us, very large crops of handsome pears, which are very tender, excellent stewing pears, all winter, and keep ad- mirably till late in the spring, when they are agreeable for the table. It is much inferiour to the Easter Beurre for eating, and it is readily distinguished from that variety by the rounder form and lighter colour of its fruit, as well as the greenish hue of the young shoots. It is a thrifty old French variety. Fruit medium to large, roundish-obovate, narrow at the stalk. Skin smooth, pale green, thickly speckled with conspicuous, light gray dots, and becoming pale yellowish at maturity. Stalk varying from three-fourths to an inch and a half in length, set in a very slight depression. Calyx small, and placed in a very shallow basin. Flesh white, crisp, juicy and melting at maturity, with a sprightly flavour. Februarv to May. 130 THE PEAR. 197. Bergamotte d'Hollande. Thomp. Duh. Holland Bergamot Lind. Bergamotte de Fougere. Beiirre d'AlleiKjoii. Atnoselle. Bergamotte d'Alle^non. Lord Clieeney'e. Ar. excellent kitchen fruit, which will keep sound till May or June, and becomes then of good second rate quality for the table. Shoots stout, diverging, olive brown. Fruit rather large, roundish. Skin green, much marbled and covered with thin brown russet, but becoming yellowish at maturity. Stalk an inch and a half long, slender, crooked, and planted in a rather shallow, one-sided cavity. Calyx small, with few or no divisions, and set in a wide, rather deep basin. Flesh white, crisp, with an abundant, sprightly, agreeable juice. 193. Bon Chretien, Spanish. § Mill. Lind. Thomp. Bon Chretien d'Espagne. Spina. The Spanish Bon Chretien is a kitchen fruit of excellent quality, the handsome appearance of which, joined to its occa- sional good flavour when raised on warm soils, renders it worthy of a place among dessert fruits. , Fruit large, pyriform, rather irregular and one-sided in figure. Skin at maturity, deep yellow, with a brilliant red cheek, and dotted with reddish-brown specks. Stalk an inch and a half lon0 THE PEAR. mirably with us for some years past. It is always remarkably larjre, fair and handsome. We think it always a first rate baking pear. Occasionally we have tasted it fine as a table pear, but generally it is astringent, and only third rate for this purpose. if ripened ofFin a warm temperature however, it will generally prove a good, second rate eating pear. But its great productive ness, hardiness, and fine size, will always give it a prominent place in the orchard as a profitable, market, cooking pear. The tree grows thriftily, with drooping fruit branches. Shoots di- veriring, dark olive. Fruit larrje and long-pyriform, often six inches long, and a little jne-sided. Skin fair and smooth, pale yellow, sometimes with a brownish cheek, and marked with small brown dots. Stalk an inch or an inch and a half long, slender, obliquely in- serted without depression. Calyx large, open, set in a basin which is very slightly sunk. Flesh greenish-white, generally juicy, but sometimes buttery, with a good sprightly flavour. November to January. 2.31. ViEGOTTLEUSE. O. Duh. Poit. Thomp. Poire-glace. Chambrette. Bujaleuf. An excellent old French variety, which, in consequence of hi indifferent crops, is scarcely cultivated in the middle states. In the warmer and richer western states, it is well worthy of a trial. The tree grows strongly. It takes its name from Vir- goule a small French village — the place of its origin. It is, however, a very different pear from the Virgalieu of New- York, which is the White Doyenne. Fruit rather large, oval, obovate — handso.mcly rounded at both ends. Skin very smooth, yellowish-green at maturity, sprinkled with numerous gray or reddish dots. Stalk about an inch long, set in a very trifling depression. Calyx small, placed in a wide, shallow basin, sometimes scarcely at all sunk. Flesh white, buttery, melting, and of excellent flavour, November to Januaiy. 232. Winter Nelis. § Lind. Thomp. Nelis d'Hiver. La Bonne i\Ialinoise. Bonne de Malines. Milanaise Cuvelier. Beurr6 de Malines. Etourneau. The Winter Nelis holds, in our estimation, nearly the same rank among winter pears, that the Seckcl does among the au- tumnal varieties. We consider it unsurpassed in rich, delicious flavour, and indispensable ti every garden, however small. It WINTER PEABS. 451 is a very hardy and thrift}'' tree, and bears regular crops ot pears which always ripen well, and in succession. Branches diverging, rather slender, light olive. It is a Flemish pear, and was originated, above, twenty years since, by M. Nelis, of Mechlin. Fruit of me- dium size, or usually a little below it, round- ish-obovate,nar- rowed-in near the stalk. Skin yellowish-green at maturity, dot- ted with gray russet, and a good deal cov- ered with rus- set patches and streaks, espe- cially on the sunny side. Stalk an inch and a half long, bent, and plant- ed in a narrow cavity. Calyx open, with stiff, short divisions, placed in a shallow basin. Flesh yellow- Fig. 208. Winter NeHs. ish-white, fine grained, buttery and very melting, abounding with juice, of a rich, saccharine, aromatic flavour. In perfection in December, and keeps till the middle of January. 233. WiLHELMiNE. Nois. Bon. Jard. Thomp. Wilhelmina. Ken, New, and lately received from France, where it has the reputation of being a late winter fruit of the first quality. Fruit of medium size, obovate, rather narrowed-in towards the stalk. Skin greenish-yellow, dotted with distinct gray specks, and washed with a little red towards the sun. Stalk an inch and a quarter long, inserted in a slight, rather blunt de- pression. Calyx large, open, set level with the surface, or a 452 THE PEACH. little projecting. Flesh yellowish-white, buttery and melting, with an abundant, sugary, perfumed juice. February and March. Selection of choice pears for a small garden, to ripen in suc- cession from July to April. Madeleine, Bloodgood, Dearborn's Seedling, Bartlett, or William's Bon Chretien, Andrews, Sum- mer Franc Real, White Doyenne, Seckel, Fondante d'Automne, Gray Doyenne, Urbaniste, Dunmore, Marie Louise, Van Mods Leon le Clerc, Beurr6 Bosc, Dix, Columbian, Winter Nelis, Beurre d'Aremberg, Knight's Monarch, and (for deep warm soil,) Beurre de Ranz. Selection of very hardy and good pears for a cold climate. Fulton, Bloodgood, Seckel, Stevens' Genesee, Heathcot, Marie Louise, Beurre Bosc, Dix, Hacon's Incomparable, Buffum, Beurr6 Capiumont, Andrews, Bartlett, Washington, White Doy- enne, Beurre Diel, Winter Nelis, Beurr6 d'Aremberg, Prince's St. Germain. Almost all the varieties do well in the interiour ; the old French sorts usually belter than with us, and the following sorts are generally finer in a warmer climate, say that of Maryland, than here ; Beurre de Ranz, Glout Morceau, Easter Beurr6, Messire Jean, St. Germain, &c. Perry pears. These are little attended to in this country ; perry being made from the most common varieties. The best English perry pears are the following ; Oldfield, Barland, Longland, and Teinton Squash. CHAPTER XXn. THE PEACH. Persica vulgaris, Dec. ; RosaceiB, of botanists. P&cher, of the French ; Pfirschhaum, German ; Persickkdboom, Dutch ; Penica- Italian ; and El Melocoton, Spanish. The peach tree is a native of Persia and China, and was brought from the former country to Italy by the Romans in the time of the Emperor Claudius. It was considerably cultivated in Britain as early as the year 1.5.50, and was introduced to this country by the early settlers somewhere about 1680. From Persia, its native country, its name in all languages — Persico— Pdcher — Peach, has evidently been derived. ITS HISTORY. 458 The peach is a rather small fruit tree, with narrow, smooth, serrated leaves, and pink blossoms. It is more tender, and of shorter duration than most other of the fruits usually grown in temperate climates. It is never raised in England, and not generally in France, without the aid of walls. Even at Mon- treuil, near Paris, a village whose whole population is mainly employed in cultivating the peach for market, it is grown entirely upon white-washed walls. China and the United States are, therefore, the only temperate countries where the peach and the apple both attain their highest perfection in the open orchard. The peaches of Pekin are celebrated as being the finest in the world, and of double the usual size.* It is a curious fact in the history of the peach, that with its delicious flavour were once coupled, in tlie East, certain notions of its poisonous qualities. This idea seems vaguely to have accompanied it into Europe, for Pliny mentions that it was sup- posed that the king of Persia had sent them into Egypt to poison the inhabitants, with whom he was then at war. As the peach and the almond are closely related, it has been conjectured by Mr. Knight that the poisonous peaches referred to, were swollen almonds, which contain a considerable quantity of prussic acid. But it is also worth remarking that the peach tree se^ns to hold very much the same place in the ancient Chinese writings, that the tree of knowledge of the old scriptures, and the golden Hesperides apples of the heathens, do in the early history of the western nations. The traditions of a peach tree, the fruit of which when eaten conferred immortality, and which bore only once in a thousand years — and of another peach tree of knowledge, which existed in the most remote period on a mountain gua rded by an hundred demons, the fruit of wiiich produced death, are said to l)e distinctly preserved in some of the early Chinese writings. Whatever may have been the nature of these extraordinary trees, it is certain that, as Lord Bacon says, " not a slip or sucker has been left behind." We must therefore content ourselves with the delight which a fine peach of modern times affords to the palate and the eye. We believe there is at the present time, no country in the world, where the peach is grown in such great quantities as in the United States.f North of a line drawn from the Mohawk river to Boston, comprising most of the eastern states, they do not indeed flourish well, requiring some artificial aid to produce * The Horticultural world since our intercourse has been put upon a moro favourable fooling A-iih the "Celestial Empire," are looking with great eagerness to the introdaction of muny valuable plants and trees, the Chinese being the most curiou-! and skilful of merely practical gardeners. t It will amuse our readers to read in Mcintosh's work, " The Orchard," that " the Americans usually ?at tlie clingstones, while they reserve the freestones for feeding the pigs I" 454 TH PEACH. regular crops, but in all the Middle, Southern, and Western States, they grow and produce the heaviest crops in every garden and orchard. Thousands of acres in Now-Jersey, Delaware and Maryland, are devoted to this crop for the supply of the markets of New-York and Philadelphia, and we have seen in seasons of great abundance, whole sloop loads of fruit of second quality, or slightly decayed, thrown into the North river in a single morning. The market price usually varies from fifty cents to four dollars per bushel, according to the abundance of the crop, and to the earliness or lateness of the season at which they are offered ; one hundred and fifty cents being considered a good retail price. Many growers in New- Jersey have or- chards of from 10,000 to 20,000 trees of different ages, and send to market in good seasons as many bushels of fruit from the bearing trees. When the crop is not universally abundant, the profits are very large, if the contrary, they are often very little. But, as in some districts, especially in New-Jersey, peaches are frequently grown on land too light to produce good cropsof many other kinds, tlie investment is a good one in almost all cases. Undoubtedly, however, thegreat peach growing district of the United States, will one day bo the valleys of the Ohio and Mississippi*. With an equally favourable climate, tiiat portion of the country possesses a much finer soil, and the flavour of iti peaches is unusually rich and delicious. The very great facility with which the poach grows in thl' country, and the numerous crops it produces, almost without care, have led to a carelessness of cultivation which has greatly enfeebled the stock in the eastern half of the Union, and, as we shall presently show, has, in many places, produced a disease peculiar to this country. This renders it necessary to give some additional care and attention to the cultivation of the peach, and with very trifling care, this delicious fruit may be pro- duced in great abundance for many successive years. Uses. Certainly no one expects us to write the praises of the peach as the most delicious of fruits. " To gild refined gold," would be a task quite as necessary, and if any one doubts the precise rank which the peach should take among the different fruits of even that cornucopian month — September — and wishes to convince us of the higher flavour of a Sockel or a Monarch pear, we will promise to stop his mouth and his argument with a sunny cheeked and melting "George the Fourth," or luscious " Rareripe !" No man who lives under a warm sun will hesi- tate about giving a due share of his garden to peaches, if he have no orchard, and even he, who lies north of the best Indian corn limits, ought to venture on a small line of espalier, for the sake of the peach. In pies and pastry, and for vaiious kinds of pre- serving, the peach is every where highly esteemed. At the south and west, where peaches are not easily carried to market, a con. ITS PUOPAGATION. 455 aiderable quantity of peach brandy is annually distilled from them, but we believe, by no means so much as formerly. Hog3 are fattened, in such districts, on the refuse of the orchard and distillery. In Western New- York, and indeed in most parts of the coun- try where peaches are largely cultivated, the fruit is dried, and in this state, sent to market in very large quantities. The drying is performed, on a small scale, in spent ovens ; on a large scale, in a small drying house heated by a stove, and fitted up with ventilated drawers. These drawers, the bottoms of which are formed of laths, or narrow strips sufficiently open to allow the air to circulate through them, are filled with peaches in halves. They are cut in two without being peeled, the stone taken out, and the two halves placed in a single layer with the skin down- ward. In a short time the heat of the drying house will com- plete the drying, and the drawers are then ready for a second filling. Farther south they are spread upon boards or frames, and dried in the sun merely ; but usually, with the previous pre- paration, of dipping the peaches, (in baskets,) for a few minutes .n boiling water before halving them. The leaf of the peach, bruised in water and distilled, gives the peach water, so much esteemed by many for flavouring articles of delicate cookery; and steeped in brandy or spirits, they communicate to it the flavour of Noyeau. Indeed a very good imitation of the celebrated Noyeau is made in this way, by using the best white brandy, which, after being thus flavoured, is sweet- ened with refined sugar mixed with a small quantity of milk, and afterwards decanted. Propagation. The peach is the most easily propagated of all fruit trees. A stone planted in the autumn will vegetate in the ensuing spring, grow three or four feet high, and may be budded in August or September. Two years from tiiis time, if left undisturbed, it will, usually, produce a small crop of fruit, and the next season bear very abundantly, unless the growth is over-luxuriant. In nursery culture, it is customary to bury the peach stones, in autumn, in some exposed spot, in thick layers, covered with earth. Here they are allowed to lie all winter. As early in the spring as the ground is in fine friable condition, the stones are taken out of the ground, cracked, and the kernels sown in mellow, prepared soil, in the nursery rows, where they are to grow. Tliey should be covered about an inch deep. Early in the following September they will be fit for budding. This is performed with great care on the peach, and grafting is there- fore seldom or never resorted to in this country. The buds should be inserted quite near the ground. The next season the Btock should be headed back in Marcli, and the trees will, in good soil, grow to the height of a man's head in one year. This 456 THE PEACH. is, by far, the best size for transplanting the peach — one yeaf old from the bud. For northern latitudes, for cold soils, and for training, the plum stock is much preferable to the peach for budding the fine varieties. In England the plum stock is universally employed. Tlie advantage gained thereby is, not only, greater hardihood, but a dwarfer and neater habit of growth, for their walls. In France, some of the best cultivators prefer the almond stock, and we have no doubt, as it would check the over productive- ness of the peach, it would be desirable to employ it more gene- rally in this climate. Still, healthy peach stocks afford the most natural foundation for the growth of standard, orchard trees. At the same time we must protest against the indiscriminate employment (as is customary with some nurserymen,) of peach stones from any and every source. With the present partially diseased state of many orchards in this country, this is a prac- tice to be seriously condemned. And, more especially, as with a little care, it is always easy to procure stones from sections of country where the Yellows is not prevalent. For rendering the peach quite dwarf, the Mirahelle plum stock is often employed abroad. Soil and situation. The very best soil for the peach is a rich, deep sandy loam ; next to this, a strong, mellow loam ; then a light, thin, sandy soil, and the poorest is a heavy, compact clay soil. We are very well aware that the extensive and profitable appropriation of thousands of acres of the lightest sandy soil in New-Jersey and Delaware, has led many to believe that this is the best soil for the peach. But such is not the fact, and the short duration of this tree in those districts, is unquestionably owing to the rapidity with which the soil is impoverished. We have, on the contrary, seen much larger, finer, and richer flavour- ed peaches, produced for a longtime successively, on mellow loam, containing but little sand, tiian upon any other soil whatever. It is a well founded practice not to plant peach orchards suc- cessively upon the same site, but always to choose a new one. From sixteen to twenty -five feet apart may be stated as the limits of distance at which to plant this tree in orchards — more space l)eing required in warm climates and rich soils than under the contrary circumstances. North of New-York it is better al- ways to make plantations in the spring, and it should be done pretty early in the season. South of that limit it may usually be done with equal advantage in the autumn. In districts of country where the fi;uit in the blossom is liable to be cut off by spring frosts, it is found of great advantage to make plantations on the north sides of hills, northern slopes or elevated grounds, in preference to warm valleys and southern aspects. In the colder exposures the vegetation and blossoming of the tree is retarded until after all danger of injury is past. PRTTNING. 4h". Situations near the banks of large rivers and inland lakes are equally admirable on this account, and in the garden where we write, on the banks of the Hudson, tlie blossoms are not injured once in a dozen years, while on level grounds only five miles in the interiour, they are destroyed every fourth or fifth season. With regard to the culture of peach orchards, there is a seeming disparity of opinion between growers at the north and south. Most of the cultivators at the south say, never plough or cultivate an orchard after it has borne the first crop. Plough- ing bruises the roots, enfeebles the tree, and lessens the crop. Enrich the ground by top-dressings, and leave it in a state of rest. The best northern growers say, always keep the land in good condition, — mellow and loose by cultivation, — and crop it very frequently with the lighter root and field crops. Both are correct, and it is not difficult to explain the seeming differ- ence of opinion. The majority of the peach orchards south of Philadelphia, it will be recollected, grow upon a thin, light soil, previously rather impoverished. In such soils, it is necessarily the case, that the roots lie near the surface, and most of the food derived by them is from what is applied to the surface, or added to the soil. Ploughing therefore, in such soils, wounds and injures the roots, and cropping the ground takes from it the scanty food annually applied or already in the soil, which is not more than sufficient for the orchard alone. In a stronger and deeper soil, the roots of the peach tree penetrate farther, and are, mostly, out of the reach of serious injury by the plough. Instead of losing by being opened and exposed to the air, the heavier soil gains greatly in value by the very act of rendering it more friable, while at the same time it has naturally sufficient heart to bear judicious cropping with advantage, rather than injury, to the trees. The growth and luxuriance of an orchard in strong land, kept under tillage, is surprisingly greater than the same allowed to remain in sod. The difierence in treatment there- fore, should always adapt itself to the nature of the soil. In or- dinary cases, the duration of peach orchards in the light s?ndy soil is rarely more tiian three years in a bearing state. In a stronger soil, with proper attention to the shortening .system of pruning, it may be prolonged to twenty or more years. Pruning. It has always been the prevailing doctrine in this ountry that the peach requires nopruning. It has been allow- ed to grow, to bear heavy crops, and to die, pretty much in its own way. This is very well for a tree in its native climate, and in a wild state, but it must be remembered that the peach comes from a warmer country than ours, and that our peaches of the present day are artificial varieties. They owe their origin to artificial means, and require therefore, a system of culture to correspond. 30 458 THE FEACH. In short, we view this absence of all due care in the manago ment of the poach tree, after it comes into bearing, as the princi. pal original cause of its present sliort duration, and the (lisease which preys upon it in many of the older parts of the country, We therefore earnestly desire the attention of peach growers Ic our brief hints upon a regular system of pruning this valuable tree. Of course we speak now of common standard trees, in the orchard or garden. A peach tree, left to itself after being planted, usually comes into bearing the third or fourth year, and has a well shaped, rounded head, full of small bearing branches, and well garnish- ed with leaves. It must be borne in mind that the fruit is only borne on the young shoots of the previous summer's growth. in a young tree these are properly distributed throughout. But in a couple of seasons, the tree being left to itself, the growth being mostly produced at the ends of the principal branches, the young shoots in the interiour of the head of the tree, die out. The consequence is, that in a short time the in- teriour of the tree is filled with long loan branches, with only young shoots at their extremities. [See Fig. 209.] Any one can see that such a tree can be provided with but half the number of healthy strong shoots for bearing, that one would have if filled through- out with vigorous young wood. The sap flows tardily through the long and rigid branches, and not half leaves enough are provided to secure the proper growth of the fruit, pig. 209. A peach tree, withoul pruning. And, finally, all the fruit as commonly seen. which the tree yields being allowed to remain at the ends of the branches, they often break under its weight. Now, we propose to substitute for this, what is generally known as the shortening-in system of pruning. We affirm, both from its constant success abroad, and from our own expe- rience and observation in this country, that putting its two dis- eases out of the question, (which we will presently show how to avert,) the peach may be continued in full vigour and produc- tion in any good soil, for from ten to thirty years. Let us take a healthy tree in the orchard or garden, in its first blossoming year. It is usually about 6 to 8 feet high, jts well-s'iaped head branching out about three feet* from the • We think low heads much preferable to hifjh ones on many aecocnts. They shade the root, which insects are therefore much less liable to attack, and they are more witliia reach both for pruning and gathering. PRITNING. 45d ground. It has never yet been trimmed except to regulate any deformity in its shape, and this is so much the better. At the end of February or as early in the spring as may be, we commence pruning. This consists only of shortening-in. i. e. cutting off half the last year's groivth over the whole out. side of the head of the tree, and also upon the inner branches. As the usual average growth is from one to two feet, vve shall necessarily take off from six to twelve inches. It need not be done with precise measurement ; indeed, the strongest shoota should be shortened back most, in order to bring up the others, and any long or projecting limbs that destroy the balance of the head should be cut back to a uniform length. This brings the tree into a well rounded shape. By reducing the young wood one half, we at the same moment reduce the coming crop one half in number. The remaining half, receiving all the sustenance of the tree, are of double the size. The young shoots which start out abundantly from every part of the tree, keep it well sup- plied with bearing wood for the next year, while the greater luxuriance and size of the foliage, as a necessary consequence, produces larger and higher flavoured fruit.* Thus, while we have secured against the prevalent evil, an over crop — we have also provided for the full nourish- ment of the present year's fruit, and induced a supply of fruit bear- ing shoots throughout the tree, for the next season. This course of pruning is fol- lowed regularly, every year, for the whole life of the tree. It is done much more rapidly than one would suppose ; the pruned wounds Fig. 210. A peach tree, pruned by are too small to cause any 2um to the shorteni„g-m mode. flg^y . ^nd it is done at the close of winter, when labour is worth least to the cultivator. The appearance of a tree pruned in this way, after many years of bearing, is a very striking contrast to that of the poor skeletons Qsually seen. It is in fact, a fine object, with a thick low bushy head, filled with healthy young wood, [Fig. 210,] and in the summer with an abundance of dark green, healthy foliage, and handsome fruit. Can any intelligent man hesitate about adopting so simple a course of treatment to secure such valuable results ? We recommend it with entire confidence to • It is well, in shortening-back, to cut off the shoot close above a wood-bitd rather than a blossom-bud. Few persons are aware how much the size and beauty of the fruit depends on the size and vigour of the leaves. We have seoa wo f>each trees of the same age side by snde, one unpruned, ami the other regu- larly »horlened-in, and both bearing about four bushels. That of the latter waa^ fcowever, of double the size, and incomparably finer 460 THE PEACH. the practic(5 of every man in the country that cultivates a peach tree. Alter lie has seen and tasted its good effects, we do not fear his laying it aside.* Training the peach tree against walls or espaliers is but little practised in this country, except in the neighbourhood of Boston. Espalier training, on a small scale, is however, highly worthy of the attention of persons desiring this fruit in the colder parts of the country, where it does not succeed well as a standard. Every where in New-England excellent crops may be pro- duced in this way. Full directions for training the peach with illustrations are given in page 38. Insects and diseases. For a considerable time after the peach was introduced into America, it was grown every where south of the 40° of latitude, we may say literally without cul tivation. It was only necessary to plant a stone in order to obtain, in a few years, and lor a long time, an abundance of fruit. Very frequently these chance seedlings were of ex- cellent quality, and the finer grafted varieties were equally luxuriant. In our new western lands this is now true, excep. ivhere tne disease is carried from the east. But in the older Atlantic states, two maladies have appeared within the last twenty years, which, because they are little understood, have rendered this fine fruit tree comparatively short-lived, and of little value. These are the Peach borer, and the YeUoics. The Peach borer, or Peach-worm [/Egeria exifiosa, Say.) * While this is going tlirough the press our attention is drawn to the following lemarkable examples of the good effects of regular pruning, which we translate from the leading French Journal of Horticulture. We a.«k the attention of our readers to these cases, especially after perusing our remarks on the Yellows and its cause. " M. Duvilliers laid before the Koyal Society of Horticulture, an account of some old peach trees that he had lately seen at the Chateau de Villiers, near Ferte-AIeps (Seine-et-Oise.) These trees, eight m number, are growing upon a terrace wall, which they cover perfectly, and yield abundant crops. The gardener o-ssured M. Duvilliers that they had been under his care during the thirty years that he had been at the ch;.teau, that they were ns large when he first savv them as at present, and that he sujiposed them to be at least sijcti/ years old. We cannot doubl (savs the editor,) that it is to the annual pruning that thesr peach trees owe this long lift ; for the peach trees tliat are lift to l/umsclves in the latitude of Paris never live beyond twenty or thirty years. M. Duvilliers gave the accurate measure- ment of the trunks and branches of these trees, and stated, what it is more inte resting to know, that although all tiieir trunks are hollow, like those of old wil lows, yet their vigour and ferijliiy are still quite unimpaired. (Annaks de la So- cicte d' Hortiadture, tome xxx. p. 5S.) In volume 25, p. 67 of the same journal, is an account of a remarkable peacr tree m the demesne of TJ. Joubert, near Villeneuve-le Roi, (dopartement de I'Yonne.) It is trained against one of the wings of the mansion, covers a large space with its branches, and the circumference of its trunk, taken at some dis- tance from tlie ground, is two feet and a half It is known tohc, actuaVy, ofrmm than 1)3 year.-: growth, and is believed to be more than 100 years old. It is still in perfect he.il;h and vigour. It is growing in strong soil, but it has been regu- larly subjected to an urnform and severe system of pruning, eciuivakni to our chortening-in mode. Where can any peach tree, of half this age, be found in the Uuiied States — naturally a much more favourable climate for it, than that »f France ? INSECTS AND DISEASES. 461 does great mischief to this tree by girdling and devouring the whole circle of bark just below the surface of the ground, when it soon languishes and dies. The insect in its perfect state is a slei.der, dark blue, four winged moth, somewhat like a wasp. It commences depositing its eggs in the soft and tender bark at the base of the trunk, usually about the last of June, but at different times, from June to October. The egg hatches and becomes a small white horer or grub, which eventually grows to three-fourths of an inch long, penetrates and devours the bark and sap wood, and, after passing the winter in the tree, it enfolds itself in a cocoon under or upon the bark, and emerges again in a perfect or winged form in June, and commences depositing its eggs for another gene- ration. It is not difficult to rid our trees of this enemy. In fact nothing is easier to him who is willing to devote a few moments every season to each tree. The eggs which produce the borer, it will be recollected, are deposited in the soft portion of bark just at the surface of the earth. Experience has conclusively proved that if a small quantity, say half a peck of air-slaked lime, is heaped around the trunk of each tree at the end of May and suffered to remain till October, the peach borer will not at- tack it. It has been tried most successfully in large orchards, where the protected trees have long remained sound, while these unprotected have been speedily destroyed by the borer. The remedy undoubtedly lies chiefly, in covering the most vulner- able portion of the tree from the attack of the insect ; and therefore persons have been more or less successful with ashes, charcoal, clay, niorlar, and other protectives. But we recom- mend for this purpose air-slaked Ihne or ashes* because these more fully answer the purpose as protectives, and when spread over the surface, as they should be every autumn, they form the best fertilizers for the peach tree. This is the easiest and the most successful mode, and it should not be neglected a single season. Many careful and rigid cultivators prefer a regular examination of the trees every spring and autumn. On removing the earth, for a few inches, the appearance of gum or castings quickly indicates where the borer has made his lodging. A few moments with the knife will then eradicate the insect for the season. This is a very effectual mode, but not, on the whole, so simple or so good as the other, because the tree is always left exposed to attack, and to consequent injurj», before the insect is dislodged. The Yellows. This most serious malady seems to belong exclusively to this country, and to attack only the peach tree. Although it has been the greatest enemy of the peach planter for the last thirty years — rendering the life of the tree uncer- tain, and frequently spreading over and destroying the orchard* 39* ' * Bleached ashes. 162 THE rEAcrr, of whole districts ; still, little is known of its nature, and nothing with certainty of its cause. Many slight observers have con- founded it with the effects of the poach-borer, but all persona who have carefully examined it, know that the two are totally distinct. Trees may frequently be attacked by both the yel- lows and the borer, but hundreds die of the yellows when the most minute inspection of the roots and branches can disco\ter no insect or visible cause. Still, we believe proper cultivation will entirely rid our gardens and orchards of this malady, and this belief is in part borne out by experiments under our own inspection. In order to combat it successfully it is necessary that the symptoms should be clearly understood. Symptoms. The Yellows appears to be a constitutional dis- ease, no external cause having yet been assigned for it. Its in- fallible symptoms are the following : 1. The production upon the branches, of very slender wiry shoots, a few inches long, and bearing starved, diminutive leaves. Tlicse shoots are not protruded from the extremities, but from latent buds on the main portions of the stem and larger branches. The leaves are very narrow and small, quite distinct from those of the natural size, and are either pale-yellow or destitute of colour. 2. The premature ripening of the fruit. This takes place from two to four weeks earlier than the proper season. The first season of the disease it grows nearly to its natural size ; the following season itis not more than half or a fourth of that size; but it is always marked externally, (whatever may be the natu- ral colour) with specks and large spots of purplish red. Inter- nally, the flesh is more deeply coloured, especially around the stone than in the natural state. Either of the foregoing symptoms (and sometimes the second appears a season in advance of the first,) are undeniable signs of the yellows, and they are not produced by the attacks of the worm or other malady. We may add to them the following addi- tional remarks. It is established beyond question, that the yellows is always propagated by budding or grafting from a diseased tree ; that the stock, whether peach or almond, also takes the disease, and finally perishes ; and that the seeds of the diseased trees produce young trees in which the yellows sooner or later break out. To this we may add that the peach budded on the plum or apricot is also known to die with the yellows. The most luxuriant and healthy varieties appear most liable lo it. Slow growing sorts are rarely affected. Very frequently, only a single branch, or one side of a tree, will bo affected the first season. But the next year it invaria- bly spreads through its whole system. Frequently, trees badly affected will die the next year. But usually it will last, growing THE YELLOWS. 463 more and more feeble every year, for several seasons. The roots on incorrectly Late Purple. 5 of some. " The Late Admirable," says Mr. Thompson, " is one of the very best of late peaches, and ought to be in every collection," an opinion in which we fully concur. It is one of those deli- cious sorts that, originating a long time ago in France, have received the approval of the best cultivators everywhere. It is hardy and productive in this climate. 490 THE PEACH." Leaves with globose glands. Fruit very large, rounclish, in- clining to oval, with a bold suture dividing the fruit pretty deeply all round, and a small, acute, swollen point at the top. Skin pale yellowish green, with a pale red cheek, marbled with darker red. Flesh greenish white, but red at the stone, very juicy, melting, and of delicate, exquisite flavour. Middle ol September. Flowers small. 27. La Grange. § The La Grange is a new white freestone peach, of very late maturity, large size, and fine flavour. It was originated from seed five or six years ago, in the garden of Mr. John Hulse, Burlington, New-Jersey. Its late period of maturity, its colour, its productiveness, and size, have already given it quite a reputation among the extensive growers of New-Jersey, and it is undoubtedly a most valuable fruit, not only for the table but for preserving at the most desirable period for this purpose — late in the season. Its fla- vour is remarkably rich and delicious, equalling, in this re- spect, almost any peach of its season of maturity. It was first brought into notice and disseminated by Mr. Thomas Hancock. Leaves with reniform glands. Fruit large, oblong, shaped somewhat like the Heath Cling. Skin greenisii white, with oc- casionally some red on the sunny side. Flesh pale, juicy, melting, very rich, sweet, high flavoured and delicious. Last of September, and beginning of October. Flowers small. 28. Morris's Red Rareripe. Morris Red. Red Rareripe. ) /. T T> J r> • i of soine Large Red Rareripe. J •' This very popular and well-known American peach, has the reputation of having originally been disseminated from the gar- den of Robert Morris, Esq., of Philadelphia. It is everywhere justly esteemed for its acknowledged good flavour, beauty, and productiveness. Mr. Kenrick, and some other American writ- ers, have erred in supposing it synonymous with the Grosse Mignonne, which is quite diflerent, both in the colour of its skin and flesh as well as in its flavour and blossoms. Leaves with small globose glands. Fruit large, roundish, a little depressed at the top, with a moderately well-marked suture. Skin fine pale greenish white, a little dotted, and with a lively, rich red cheek. Flesh pale, greenish white, quite red at the stone, very melting and juicy, with a sweet and rich flavour. Last of August. Flowers small. FKEEbTONE PEACHES 29. Morris's White Rareripe. § Morris White. /" ofvari- '\ White Malacaton. White Rareripe. \ oies ^me- f Cole's White Malocotov Luscious White Rareripe, j ricanGar- i Freestone Heath. .ady Ann Steward. ( dejis. ) Morris White Freestone Floy Morris's White Rareripe, a native, is the most popular and well- known wliite peach, and is everywhere cultivated in this coun. try, either under this, or some of the other names quoted above. li is a rich fruit in a warm climate, but is not quite so high Kavourcd at tlie nortli or east. The tree is vigorous and .'iealt)iy, and bears fair crops. Leaves with reniform glands. Fiuit rather large, oval; su- aire only of moderate depth, swollen point small. Skin rather downy, gieenish white on all sides, at first, but white with a creamy tint w hen fully ripe ; and when fully e.xposed. sometimes with a slightly purple cheek. Flesh white to the stone, a little tirm, melting, juicy, sweet and rich. Middle of September. Flowers small. 30. MoRRisANiA Pound. Thomp. Hoffman's Pound. Floy. Morrison's Pound. very large and late variety, originated many years ago, Martin Hoffman, Esq., but first disseminated from the garden of Governor Morris, of Morrisania, near New York. It is a good fruit, but its place has been taken, of late, by other more popular sorts. Leaves with globose glands. Fruit very large and heavy, nearly round. Skin, dull greenish white, with a brownish red cheek. Flesh, pale yellow, firm, juicy, sugary, and rich in flavour. Ripens the middle and last of September. Flowers small. 31. Madeleine de Cocrson. Thomp. Lelieur. Lind. Red Magdalen {of Miller). I Madeleine Rouge, 0. Duh True Red Magdalen | Rouge Paysanne. French Magdalen. | The Red Magdalen, of Courson, is a favourite old French peach, very little known in this country ; the Red Magdalen of many of our gardens being either a spurious sort, or the Royal George. It is an excellent, productive peach, hardy, and worthy of more general cultivation. Leaves serrated, without glands. Fruit of medium size, or rather below it, round, flattened, with a deep suture on one side. 41 182 PSAtJH, Skin pale yellowish white, with a lively red cheek. Flesh wliite, slightly red at the stone, juicy, and melting, with a rich vinous flavour. Middle and last of" August. Flowei*s large 32. Malta. § Lind. Thomp. P. Mag. Pfche Maltc. O. Duh. I Italian. Malte de Normandie. \ Belle de Paris. A most delicious, old European peach, of unsurpassable fla. vour. The tree is not a great bearer, but it is hardy and long lived, and richly deserves a place in every garden. There is a spurious sort sold under this name in the United States, which is easily known by its globose glands. The fruit of the Malta keeps well after being gathered. Leaves serrated, without glands. Fruit of rather large size, roundish, flattened, with a broad, shallow suture, on one side. Skin pale, dull green, marked on the sunny side with broken spots, and blotches of dull purple. Flesh greenish, with a lit- tle dark red at the stone, very juicy and melting, with a pecu. liarly rich, vinous, piquant, and delicious flavour. Last of Au- gust. Flowers large. The trees of the true Malta are remarkably free from the 'Teilows, in this country, aflbrding another proof of our theory regarding this disease, as they bear only moderate and regu. :ar crops. 33. Nutmeg, Red. Mill. Lind. Thomp. Avant Rouge. O. Duh. j Brown Nutmeg. Avant Peche de Troyes. Early Red Nutmeg. Red Avant. | The Red Nutmeg is a very small and inferior peach, which has long been cultivated, solely on account of its earliness. It is now seldom seen in our gardens, being abandoned for better sorts. Is is desirable, however, in a complete collection. Both this and the following are European varieties. The tree grows slowly, and is of dwarf habit. Leaves small, with reniform glands. Fruit small, roundish, with a distinct suture, tennmatiiig in a small, round, swollen point at the top. Skin pale yellow, with a bright, ricii red cheek. Flesh yellowish white, red at the stone, with a sweet and rather pleasant flavour. Middle and last of July. Flow ers large. FREESTONE PEACHES. 483 34, Nutmeg, White. Mill. Lind. Thomp. Avant Blanche. 0. Duh. White Avant. Early White Nutmeg. The White Nutmeg resembles the foregoing in its genera, habit, being dwarfish, and of slender growth. It is the small, est of peaches, the flavour is inferior, and it is only esteemed by curious amateurs as ripening a few days earlier than any other variety. Leaves serrated, without glands. Fruit very small, rather oval, with a deep suture extending a little more than half round. Skin white, or rarely with a pale blush. Flesh white to the stone, with a sweet and slightly musky, pleasant flavour. Ripens about the 10th or 15th of July. Flowers large 35. Noblesse. § Lang. Tjirtd Thomp. Vanguard. ^ Mellish's Favourite Loiil Montague's Noblesse An English peach of the highest reputation, and which, in this country, is esteemed wherever known, as one of the largest, most delicious, and most valuable varieties. The tree is hardy and productive, and every cultivator should possess it. In Eng- land it is one of the favourite kinds for forcing and wall culture, yielding regular and abundant crops of beautiful, pale fruit. Leaves serrated, without glands. Fruit large, roundish ob- long, a little narrowed at the top, and terminated by an acute swollen point. Skin slightly downy, pale green throughout, marked on the cheek with delicate red, clouded with darker red. Flesh pale greenish white to the stone, melting, very juicy, with a very high and luscious flavour. Last of August. Flowers large. 36. Nivette. O. Duh. Lind. Thomp. Nivette Veloutee. Veloutee Tardive. Dorsetshire. The Nivette is an excellent French variety, much resembling the Late Admirable. Leaves with globose glands. Fruit largei, roundsh, inclin- ing to oval, suture shallow, and the top slightly depressed. Skin pale green, with a lively red cheek. Flesh pale green, but deep red at the stone, juicy, melting, and very rich. Beginningj %nd middle of September. Flowers small. 484 THE PEACH. 37. Oldmixon Freestone. Pom. Man. Oldmixon Clearstone. Coxe. A large American peach, of late maturity and rich flavour. It was, we believe, raised either from a stone of the Catherine Cling or the Oldmixon Cling, the latter having been brought to this country many years ago, by Sir John Oldmixon. It bears good crops, and is a valuable variety. Leaves with globose glands. Fruit large, roundish, or slightly oval, one side swollen, and the suture visible only at the top ; cavity but slightly sunk at the stalk. Skin pale yel- lowish white, marbled with red, the cheek a deep red. Flesh white, but quite red at tlie stone, tender, with an excellent, rich, sugary and vinous flavour. Beginning of September. Flow- ers small. 38. President. P. Mag. Lind. Thomp. One of the best of our peaches, and a capital variety, originated, several years ago, on Long Island. Leaves with globose glands. Fruit large, roundish oval, the suture shallow. Skin very downy, pale yellowish green, with a dull red cheek. Flesh white, but deep red at the stone, very juicy, melting, rich and high flavoured. Stone very rough. Middle of September. Flowers small. 39. PouRPREE Hative. O. Duh. Thomp. Lind. Pourpr6e HAtive a Grandes Fleurs. Early Purple. This is the Early Purple of Duhamel ; what is often in- correctly called the Early Purple, being the Grosse Mignonne". Leaves with reniform glands. Fruit of medium size, globu- lar and depressed, and having a deep suture running across the top. Skin pale, light yellow, with a mottled purplish red cheek. Flesh pale, but red at the stone, melting, very juicy, with a high vinous flavour. Stone broad and rough. Middle of Au- gust. Flowers large. The PouRPREE Hative Veritable, of the French (Early Purple, True Early Purple, of some), with globose glands and large flowers, Thompson says, is " probably nothing difl"erent from the Grosse Mignonne." FREESTONE PEACHES. 488 40. Royal Geokue.§ P. Mag. Lind. Thomp. Early Royal George. Millet's Mignonne. Lockyer's Mignonne. Griflin's Mignonne. Superb. Red Magdalen. Madeleine Rouge a Petite Fleurs. French Chancellor. ^ Early IBourdine. > Incorrectly,of tomt Double Swalsh. S Few of the early peaches surpass in flavour and beauty *.he Royal George. It is one of the finest European varieties, and attains the highest flavour with us. The points of its shoota are a little inclined to mildew, which is entirely, in our climate, prevented by the shortening-in pruning. It is a regular and moderate bearer, and is one of the varieties indispensable to every good garden, ripening directly after the Early York. The peach generally cultivated as the Royal George, Early Royal George, or Red Magdalen, in almost all pans of the United States, from Salem, Mass., to Baltimore (and described by Manning), is not the true Royal George, but the Bellegarde, or Smooth-leaved Royal George, which is rather later, jiot so rich, and ha.s globose glands. Leaves serrated, without glands. Fruit above the middle size, or rather large, globular, broad and depressed, the suture deep and broad at the top, and extending round two-thirds of the fruit. Skin pale, or white, thickly sprinkled with red dots, and the cheek of a broad rich, deep red slightly marbled. Flesh whitish, but very red at the stone, melting, juicy, very rich; and of the highest flavour. From the 20th to the last of Au gust. Flowers small. 41 Red Rakerife-^ Large Red Rareripe, of some. Early Red Rareripe. This remarkably fine early peach, is a very popular one with us, and has been cultivated for many years in this State. It stron-gly resembles the Royal George, and we believe it an American seedling from that variety, which is however distinct, and superior in flavour. It must be observed that this is totally different both from the Early York, and Morris' Red Rareripe, with which it is often confounded by some nurserymen. The fruit is larger, broader, and a week later than the firs: ; and its serrated leaves, and different flavour, separate it widely from the latter. Ends of the branches sometimes slightly mildewed. Leaves serrated, without glands. Fruit rather large, globu- lar, but broad, depressed, and marked with a deep broad suture, «>cT/?nding nearly round the whole fruit. Skin white, mottled, 41* 4S0 THE PnACH. and marked with numerous red dots, and the cheek of a rich dark red. Flesh whitish, but red at the stone, melting, juicy, very rich and high flavoured. Middle and Isst of August. Flowers small. 42. Rareeipe, Late Red.§ Prince's Red Rareripe. This noble American fruit, the late Red Rareripe, is unques- tionably one of the very finest of all peache3, even surpassing often the Late Admirable. Its'large size, and great excellence, its late maturity, and its productiveness and vigour, all unite to recommend it to universal favour. We cannot praise it too highly. The rather grayish appearance of the fruit serves to distinguish it, at first sight, from all others. Leaves with globose glands. Fruit large and heavy, round- ish oval, suture depressed only at the top, where the swollen point is distinctly sunken. Skin downy, pale grayish yellow, thickly marbled and covered with reddish spots, the cheek dull deep red, distinctly mottled with fawn-coloured specks. Flesh white, but deep red at the stone ; very juicy, melting, and of an unusually rich, luscious, high flavour, not surpassed by any other peach. First to the 10th of Septerhber. Flowers small 43. Royal Charlotte. § Thomp. New Royal Charlotte, Lind. Grimwood's-Royal Charlotte, Kew Early Purple, ^ '^ ^ Lord Nelson's, Lord F'auconberg's Mignonne Madeleine Rouge Tardive, Madeleine Rouge a Moyenne Fleur. Madeleine a Petite Fleur. A very excellent peach, and a favorite variety with all European gardeners. Its leaves are more coarsely and deeply serrated than those of other varieties. Leaves serrated, without glands. Fruit rather large, inclin- ing to ovate, being rather broader at the base than at the top ; the suture of moderate size. Skin pale greenish white, with a deep red marbled cheek. Flesh white, but pale red at the stone, melting, juicy, rich and excellent. Beginning of Septem- ber. Flowers small. 44. Snow.§ The Snow peach is a remarkably fair and beautiful fruit, of American origin, which has but lately made its appearance in our gardens. The fruit and blossoms are white, and the foliage I FKEESTONE PEACHES. 487 and wood of a light greon. It is a very hardy, productive, and desirable variety. Leaves with renifbrm glands. Fruit large, globular; suture faintly marked except at the top. Skin, t.'iin, clear beautiful wliite, on all sides. Flesh, white to the stone, juicy, and melt- ing, with a sweet, rich, and sprightly flavour. Beginning of September. Flowers small. 45. Van Zandt's Supeuk. Pom. Man. Waxen Rareripe. A very bright-coloured and handsome peach, originated some years ago by Mr. Van Zandt, of Flushing, Long Island. It is one of the most beautiful dessert peaches, though only of medium size, and possesses very agreeable flavour. Leaves with globose glands. Fruit of medium size, roundish, the suture slight, but one-half the fruit larger than the other. Skin wliite, with a beautifully sprinkled red check, on a yellowish white ground, the union of the two softened by delicate dotting of bright carmine red. Flesh whitish, but tinted with red al the stone, melting, juicy, sweet, and of good flavour. Stone deeply furrowed. First of September. Flowers small. 46. Scott's Early Red. Scott's Early Red is a new variety, of very excellent flavour, and a prolific bearer, which we have lately received from New Jersey. Leaves with obscure globose glands. Fruit of medium size, roundish, a little depressed, the suture distinctly marked, but not deep. Skin, pale greenish white, but much covered with red, which is mottled with fawn-coloured dots. Flesh whitish very juicy, with a rich and luscious flavour. Middle ot August. Flowers small. 47. Strawberrv Rose. The strawberry peach we received from Mr, Thomas Han. cock, of Burlington, proprietor of one of the most respectable and extensive nurseries in New Jersey. It is esteemed one of the very finest early varieties for orchard culture in that State. It is quite distinct from the Early York. Leaves with reniform glands. Fruit of medium size, oval, .he cavity at the stem deeply sunk, the suture extending half round. Skin marbled with deep red over almost the whole 488 THE PEAcn. surface. Flesh whitish, melting, juicy, rich, and of very deli. cious flavour. Middle of August. Flowers small. 48. Washington. Floy. Washington Red Freestone. Ken. The Washington is a handsome and very delicious peach, of American origin. It was named, and first introduced to notice, by Mr. Michael Floy, nurseryman, New York, about forty years ago. The fruit ripens late ; the tree is vigorous hardy, and productive, and it is altogether a valuable variety. Leaves with globose glands. Fruit large, broad, depressed with a broad deep suture extending nearly round it. Skin very thin, yellowish white, with a deep crimson cheek. Flesh pale yellowish white, very tender, juicy, and melting, with a sweet, rich, and luscious flavour. It often adheres slightly to the stone, which is quite small. Middle of September. Flowers small. 49. Walter's Early. Ken. Walter's Early is esteemed as one of the most popular, early varieties for orchards in New Jersey, where it originated. It is remarkably well adapted to the light sandy soil of that State, bearing abundant crops of excellent fruit. At the north it is much inferior to the White Imperial, and the Royal George. Leaves with globose glands. Fruit large, roundish. Skin white, with a rich red cheek. Flesh whitish, a little touched with red at the stone, melting, juicy, sweet, and of very agr^e- able flavour. Ripens about the 20th of August. 50. White Imperial. § The White Imperial is a new early fruit, of most estirrible quality. We consider it quite a valuable variety for bvery garden north of New York, as its flavour is very excellent, it is extremely hardy and vigorous, it bears good and regular crops without the bad habit of overbearing, and its fruit is uniformly excellent in all seasons. This fine peach originated (it is believed, from the Noblesse) in the garden of David Thomas, of Cayuga county, N. Y., so long known for his skill and science as an amateur horticul- turist. It was first made known to us by his son, J. J. Thomas, of Macedon, N. Y. Leaves with globose glands. Fruit rather .arge, broad, depressed, hollowed at the summit ; with a wide, deep cavity at the stem ; the suture moderately deep, and the fruit enlarged on one of its sides. Skin yellowish white, witb FREESTONE PEACHES. 489 only a slight tinge of red next the sun. Flesh nearly white, very melting and juicy, of a very delicate texture, and the flavour sweet and delicious. Ripens among the earliest, a few days after the Early York, about the 25th of August. Flowers small. 51. White-Blossomed Incomparable. P. Man. Thomp. White-Blossom. Willow Peach. This is a native fruit of sf^^ond quality, much inferior, both in flavour and appearance^ to the Snow peach. Its seeds very frequently produce the same variety. The flowers are white, the leaves are of a light green, and the wood pale yellow, Leaves with reniform glands. Fruit large, oval. Skin fair, white throughout. Flesh white to the stone, melting, juicy, sweet and pleasant. Beginning of September. Flowers large, white. Class II. Free- Stone Peaches with deep yellow flesh.* 52. Abricotee. Thomp. O. Duh, Yellow Admirable. Admirable Jaune, O. Duh. JSTois. Apricot Peach. D'Abricot. Grosse Jaune Tardive. 'Orange. (Orange Peach. Ken.) The Apricot-Peach (or Yellow Admirable, as it is more frequently called), is an old French variety, but little cultivated in this country, though deserving of attention in the Middle States. It ripens very late, and is thought to have a slight apricot flavour. It grows with moderate vigour, and bears abundantly. Leaves with reniform glands. Fruit large, roundish oval, with a small suture running on one side only. Skin clear yellow all over, or faintly touched with red next the sun. Flesh yellow, but a little red at the stone, firm, rather dry, with a sweet and agreeable flavour. Stone small. Ripens at the beginning of October. Flowers large. * Nearly all this class are of American origin, and the Yellow Alberge of Europe is tlie original type. They are not so rich as Class 1, and require our hot summers to bring out their flavour. In a cold climate, the ncid is always prevalent. Hence they are inferior in England, and at tha northern limits of the peacli in this country. 49'j the feacu. 53. Bergen's Yellow. § Bergen's Yellow is a native, we believe, of 1 ong Island. It ii very large, and of very delicious flavour. It 's darker coloured, more depressed in form, rather finer flavoured, and ripens some days later than the Yellow Rare-Ripe, which it much resembles. It is a moderate, but good bearer. It is earlier, and much superior to the Malacoton, and its glands distinguish it, also, from that variety. Leaves with reniform glands. Fruit large (often measuring nine inches in circumference), globular, depressed, and broad ; the suture well marked, and extending more than half round. Skin deep orange, dotted with some red, and with a very broad, dark red cheek. Flesh deep yellow, melting, juicy, and of rich and luscious flavour. Ripens at the beginning of Sep- tember. Flower small. 54. Baltimore Beauty. A very good, and remarkably handsome peach, of nativo origin, ripening very early, which we received from Lloyd N. Rogers, Esq., of Baltimore. Leaves with globose glands. Fruit rather small, roundish oval. Skin deep orange, with a rich brilliant red cheek. Flesh yellow, but red at the stone, sweet and very good — a little mealy if over-ripe. Ripens early in August. Flowers large. 54. Crawford's Early Melocoton.§ Early Crawford. Ken Crawford's Early. This is the most splendid and excellent of all early, yellow- fleshed peaches, and is scarcely surpassed by any other variety m size and beauty of appearance. As a market fruit, it is perhaps the most popular of the day, and it is deserving of the high favour in which it is held by all growers of the peach. It was originated a few years ago, by William Crawlbrd, Esq., of MiddletoWn, New Jersey. The tree is vigorous and very fruitful. Leaves with globose glands. Fruit very large, oblong, the swollen point at the top prominent — the suture shallow. Skin yellow, with a fine red cheek. Flesh yellow, melting, sweet, rich and very excellent. It ripens here the last week in Au- gust. Flowers small. freestone peacues. 49] 55. Crawford's Late Melocoton.§ Crawford's superb Malacatune. Crawford's Late Melocoton, from the same source as ths foregoing, is one of the most magnificent American peaches. We thinii it unsurpassed by any other yellow-fleshed variety; and deserving of universal cultivation in this country. As a splendid and productive market fruit, it is unrivalled, and its size, beauty and excellence, will give it a place in every gar- den. Leaves with globose glands. Fruit very large, roundish, with a shallow but distinct suture. Skin yellow, with a fine dark red cheek. Flesh deep yellow, but red at the stone, juicy and melting, with a very rich and excellent vinous flavour. Ripens from the 20th to the last of September. Flowers small. 56. Columbia. Coxe. The Columbia is a singular and peculiar peach. It was raised by Mr. Coxe, the author of the first American work on fruit trees, from a seed brought from Georgia. It is a very ex- cellent fruit, which every amateur will desire to have in his garden. The tree is not a very rapid grower and bears only moderate crops, being, of course, all the less subject to speedy decay. The young wood is purple. Leaves with reniform glands. Fruit large, globular, broad and much depressed, the suture distinct, extending half v,sy round. Skin rough and rather thick, dull dingy red, sprinkled with spots and streaks of darker red. Flesh bright yellow, of the texture, as Coxe remarks, of a very ripe pine apple, rich, juicy, and of ve^y excellent flavor. Ripens from the beginning to the middle of September. 57. Poole's Large Yellow. Ken. Poole's late Yellow Freestone. A very large and handsome peach, of the Melocoton family, which is worthy of general orchard cultivation. It lately ori- ginated near Philadelphia and bears the finest crops. Leaves with reniform glands. Fruit large, roundish, with a suture extending from the base to the top. Skin deep yellow, with a dark red cheek. Flesh yellow, but red at the stone, rich, juicy, and of excellent flavor. Ripens last of September. CH 492 THE PEACH. 58. Red Cheek Melocoton.* Pom. Man. Malacatune. Malaf^atnne. Yellow Malagatune. Hogg's Melocoton Red Check Malocoton. Coxe. Yellow Malocoton. The Melocoton (or Malagatune, as it is commonly called) ii almost too well known to need description. Almost every or- chard and garden in the country contains it, and hundreds ol thousands of bushels of the fruit are raised and sent to market in this country, every year. It is a beautiful and fine fruit, in favorable seasons, though in unfavorable ones the acid fre- quently predominates somewhat in its flavor. It is an Ameri- can seedling, and is constantly reproducing itself under new forms, most of the varieties in this section having, directly or iibdirectly, been raised from it ; the finest and most popular at the present time, being Crawford's Early, and Late, I\ielor r ■ ■ Pavie Rouge de Monstrous Pavie. ) ' ' Pompone. O. Duh Pavie de Pomponne Grosse. Pavie Camu. Pavie Monstiueux. Oros Melecoton. Gros Pfersicjuo Rouge A vory large and magnificent old French clingstone, not so well known in this country as it deserves. Ti)e fruit is very solid in nosh, and much sweeter here than in France. The tree is of very strong growth. Leaves with reniform glands. Fruit very large, roundish oval, with a well marked suture extending to the top, and ter- minating there in an obtuse swollen point. Skin yellowish white, a good deal covered with tl-.e broad, very deep red colour of its cheek. Flesh firm, yellowish white, deep red at the stone, to which it adiieres very firmly, and which is rather small ; juicy, flavour sweet and good. First of October. Flowers large. 74. Smith's Newington. Lind. Thomp. \ Of 1. ] En^ Early Newiiigton. ) Of the Smith's Early Newington. S English Earlv Newin-rton. Coxe. This is one of the best Early Clingstone Peaches. It is of English origin, and is little cultivated in this country. The Early Newington of our gardens as generally known (see Early Newington Freestone), is earlier and a very much finer variety, with reniform glands, being a partial clingstone, but most frequently parting from the flesh, has quite supplanted it. Leaves serrated, without glands. Fruit middle sized, rather oval, narrower at the top, and one half a little enlarged. Skih pale straw colour, with a lively red cheek streaked with purple. Flesh firm, pale yellow, but light red at the stone, to which it adheres closely; juicy, and of very good quality. Last of August. Flowers large. What Mr. Thompson calls "Newington of the Americans" is a seedling cling with globose glands, and of second quality; .juitc distinct from our Early Newington Freestone. ornamental varieties. 499 75. Tippecanoe. Hero of Tippecanoe. A new, very large, and handsome clingstone, originaitO by Mr. George Thomas, of Philadelphia, and first exhibited before tne Horticultural Society there in 1840. Its lateness ano beauty render it a valuable kind. Leaves with reniform glands, the shoots dark purplish red. Fruit very large, nearly round, a little compressed on the sides. Skin yellow, with a fine red cheek. Flesh yellow, juicy, with a good vinous fiavour. It ripens from the 20th to the last of September. Flowers small. 76. Washington Clingstone. § An American variety, remarkably juicy and sweet. Al- though Thompson finds it third rate in England, it is here scarcely surpassed. To use the expressive words of one of our friends in Maryland, a good judge of fruit, " there is nothing better than this peach out of paradise." It is neither hand- some nor prepossessing externally. Leaves with reniform glands. Fruit of medium Fize, round- ish. Skin yellowish green, marked with grey specks, and with a slight tinge of red on the sunny side. Flesh very juicy, tender, and melting, with a very sweet and luscious flavour. Last of September. Flowers small. Curious, or Ornamental Varieties. 77. Double Blossomed. Thomp. Double Flowering Peach. Pecher a Fleurs Doubles. Bon. Sard. Rose Flowering Pecher a Fleurs Semi-Doubles. O. Duh The Double Blossomed Peach is, when in full bloom, one ot the gayest and most beautiful of fruit trees, and blooming with its lovely companion, the Double Flowering Cherry, finds a place in all our pleasure grounds and ornamental plantations. Its flowers are three times the size of those of the common peach, of a lively rose colour, nearly full double, and so thickly disposed on the branches as to be very striking and showy. They are produced at the usual season or a few days later sot THE PEACH. Thi"' sort is rendered more dwarf for shrubberies, by budding it upon the Mirabelle, or the Cherry Plum stock. The leaves have reniform glands. The fruit, which is spar- ingly produced, is roundish oval, pale greenish yellow, faintly tinged with red, freestone, and of indifferent flavour. 78. Flat Peach of China. Lind. Thomp. Chinese Peach. Java Peach. Peen To. A very singular variety, from China, where the gardeners affect all manner of vegetable curiosities. The fruit is of small size, about two inches in diameter, and so much flattened at the ends that only the skin and the flat stone remains, the fleshy part being crowded on either side. The tree is of rather dwarfish habit, and holds its leaves very late. The fruit is of very good flavour, and is well worthy of a place in the gardens of the curious.* Leaves with reniform glands. Fruit small, so much flattened as to form a deep hollow at both ends, having at the top a sin- gular broad, rough, five-angled eye. Skin pale yellowish green, mottled with red on one side. Flesh pale yellow, with a circle of red round the stone (from which it separates), sweet, juicy, with a slight noyeau flavour. Beginning of September. Flowers large. 79. Weeping Peach. Raid's Weeping Peach. A peculiar variety, with pendant, weeping branches, and a habit much like that of the weeping ash. It was lately origi- nated by Mr. William Reid, the skilful nurseryman at Murray Hill, near New York. To display itself to advantage, it should be grafted si.x or eight feet high, on the clean stem of a peach or plum stock. Reniform glands. Flowers large. Selection of choice peaches for a small garden, to furnish in succession. Freestones ; Early York, White Imperial, Early Newington Freestone, Royal George, Grosse Mignonne, George IV., Crawford's Early, Bergen's Yellow, Noblesse, Brevoort, Malta, Late Red Rareripe, Druid Hill. Clingstones ; Large white Clingstone, Oldini.von, and Heath. *Thi3 variety tas been several times imported to this country and lost on the way. Should any one of our amateurs now possess it, we shall be Biuch gratified to receive buds of it HISTORY AND CU' TURE. bO Selection of hardy and excellent sorts, for a nonliern latitude. George the Fourth, Yellow Rareripe, Early York, Morris Red Rareripe, Grosse Mignonne, Noblesse, White Imperial, Craw, ford's Early, Favourite, Bellegarde Brevoort, Cooledge's Fa- vourite, Moriis', White Rareripe, Large White C/dngstone. The best varieties for forcing, are the Grosse Mignonne, No- blesse, Bellegarde, Royal George White Iff.perial, Royal Charlotte, and Barrington. CHAPTER JXIU. THE NECTAP!NE Persica vulgaris (v.) Lccvis. Dec. Rosacece of botanists. The Nectarine is only a variety of the peach with a smooth skin [Peche lisse, or Briignon of the French). In its growth, habit, and general appearance, it is impossible to distinguish it from the peach tree. The fruit, however, is rather smaller, perfectly smooth, without down, and is one of the most wax- like and exquisite of all productions for the dessert. In flavour, it is perhaps scarcely so rich as the finest peach, but it has more piquancy, partaking of the noyeau or peach leaf flavour. The Nectarine is known in Northern India, where it is called moondia aroo (smooth peach). It appears to be only a dis- linct, accidental variety of the peach, and this is rendered quite certain, since there are several well known examples on record of both peaches and nectarines having been produced on the same branch* — thus showing a disposition to return to the natural form. Nectarines, however, usually produce nectarines again on sowing the seeds, — but they also occasionally produce peaches. The Boston Nectarine originated from a peach stone. The Nectarine appears a little more shy of bearing in this country, than the peach, but this arises almost always from the destruction of the crop of fruit by the curculio, the destroyer ot all smooth-skinned stone fruit in sandy soils. It is quite hardy here wherever the peach will thrive, though it will not gene- rally bear large and fine iVuit unless the branches are ahortened-in annually, as we nave fully directed for the peach tree. • Seo London Gardener's Magazine, Vol. 1, p. 471 ; Vol 1-1, p. 53. 502 THE NECTARINE. With this easy system of pruning, good crops are readilj obtained, wherever the curculio is not very prevalent. Where this insect abounds, we must recommend liie steady annual application of salt, spread over the surface of the ground, ihc surface being first made hard and firm. Tiiis should be done when the punctured fruit commences to drop. (See the :*lum lor further remarks on this insect.) And we would, as a preventive to the attacks of the insect, recommend rags, dipped w coal tar* to be hung in tlie branches for two or three weeks after the fruit is formed. The coal tar should be renewed oc- casionally, as soon as it loses its powerful smell. The culture of the nectarine is, in all respects, precisely similar to that of the peach, and its habits are also completely ihe same. It is longer lived, and hardier, when budded on the plum, but still the nurserymen here usually work it on the peach stock. Class I. Freestone Nectarines. (Peches lisses, Fr.) [The same characters are used as in describing peaches, for which the reader is referred to tliat part]. 1. Boston. §Thomp. Lewis' ) j^ Perkins' Seedlins This American seedling is the largest and most beautifui ol all nectarines. It was raised from a peach stone by Mr. T. Lewis of Boston. The original tree was, when full of fruit, destroyed by boys, but the sort had been preserved by tliat most skilful cultivator, S. G. Perkins, Esq., and soon in his nands attracted attention by the uncommon beauty of its fruit, la 1821, this gentleman transmitted trees of this variety to the London Horticultural Society, of which he is a corresponding member, together with a very accurate drawing of the fruit grown by him, measuring eight and a half inches round, and " so beautiful, that its correctness was doubted abroad," until Mr. Knight showed specimens grown there in 1823. The fruit, though not of high flavour, is excellent, the tree very hardy and productive, and one of the best for general standard culture. Mr. Perkins' seedling, raised from the original Lewis tree, is quite identical, and we adopt the name of" Boston " nectarine, as the standard one. Three trees of this sort covering fifty, five feet of wall at his place at Brookline, are now very beau- ♦jfui objects. [See Broomfield Nectarine.] * To be had very cheap at the city gas works FHEESTOXE NECTARINES, 503 Leaves with globose glands. Fruit large and handsome, roundish oval. Skin, bright yellow, with very deep red cheek, shaded off by a slight mottling of red. Flesh yellow to the stone (which is small and pointed), sweet, though not rich, with a pleasant and peculiar flavour. First of September. Flowers small. 2. Due DU Tellier's. § Lind. Thomp. Du Tilliers. Duke de Tilley; Du de Tello. Du Tilly's. A very excellent Nectarine, considerably resembling the Elruge, but a much greater bearer. Leaves with reniform glands. Fruit rather large, roundish oblong, being slightly narrowed at the top, and broad at the base or stalk. Skin pale green, with a marbled purplish-red cheek. Flesh greenish Avhite, pale red at the stone, melting, juicy, sweet and good. Last of August. Flowers small. 3. DowNTON. Thomp. The Downton is a seedling, raised by Mr. Knight. It is in quality, appearance, and season, an intermediate variety, be- tween the Violette Hative and the Elruge, ripening a few days earlier than the latter. Leaves with reniform glands. Fruit large, roundish oval. Skin pale green, with a deep violet-red cheek. Flesh pale green, slightly red at the stone, melting, rich, and very good. Ripens about the 25tli of August. Flowers small. 4. Elruge. § Thomp. Common Elruge. ) y . , Anderson's. ) of some Claremont. ) ^'"'^ Temple's. \ English gardens. Oatlands. Sprin- Grove. Peterborough. J- »«'^'"'-.^'^'Ay of many ^ ■ American gardens. The Elruge is everywhere esteemed as one of the very finest Nectarines. It is an English variety which has been a good while cultivated, and, with the Violet Hative, is con- .sidered indispensable in every collection. In this country, when the young wood is annually shortened-in, it bears good crops on standard trees, which ripen finely. Without this precaution, like almost all other nectarines, the fruit is small, poor, and ripens imperfectly. Leaves with reniform glands. Fruit of medium size, round* 504 THE NECTARINE. isli-oval, tho suture slight, except at the top, where it is di& tinctly marked. Skin with a pale green ground, but when fully exposed, it is nearly covered with deep violet, or blood red, dotted with minute brownish specks. Flesh pale green to the stone, or slightly stained there with pale red ; melting, very juicy, with a rich high flavour. Stone oval, rough, of a pale colour. Last of August and beginning of September. Floweri small. 5. Faiechild's Lind. Thomp. Fairchild's Early. A very small, indifferent sort, only valued for its earliness, and scarcely worth cultivating when compared with the follow, ing. Leaves with reniform glands. Fruit small, about an inch and a fourth in diameter, round, slightly flattened at the top. Skin yellowish green, with a bright red cheek. Flesh yellow to the stone, rather dry, with a sweet, but rather indifTerent flavour. Beginning of August. Flower small. 6. Hunt's Tawny. § Thomp. Hunt's Large Tawny. ) y • , Hunt's Early Tawny. 5 ^'"°- Tliis is the best, very early Nectarine. It is a very distinct sort, with serrated leaves, and was originated in England about thirty years ago. It is worthy of general cultivation, as it ia not only early, but hardy, and an abundant bearer. Leaves serrated, without glands. Fruit nearly of medium size, roundish-ovate, being considerably narrowed at the top, where there is a prominent swollen point ; and the fruit is slightly enlarged on one side of the suture. Skin pale orange, with a dark red check, mottled witii numerous russety specks. Flesh deep orange, juicy, melting, rich, and very good. It ripens from the 5th to the 15th of August. Flowers small. (The accidental variation of this sort, described as HunVs Large Taiony, does not seem to have been permanently dilFe- rent from this.) 7. Hardwicke Seedling. Thomp. Hardwicke's Seedling. A comparatively new variety, of high reputation, which w« have lately received from Mr. T. Rivers. It was raised at Hardwicke House, in Suffolk, England, and has the reputation FREESTONE NECTARINES. 50- 0> being ** Ml* of the best and hardiest of nectarines, and a \exy excellent bear«r." Leaves with rcniform glands. Fruit very large, roundish, inclining to oval, and resembling the Elruge. Skin pale green, Hiih a deep, violet-red cheek. Flesh pale green, slightly r"arke with red at the stone, juicy, melting, rich, and n^h uav ured. End of August. 8. Murrey. Ray. Thomp. Murry. Lind. Black Murry. The Murrey is an old English Nectarine, which, though of good quality, is rather a poor bearer, and is little known or cultivated in this country. Leaves with reniform glands. Fruit of medium size, round- ish-ovate, slightly swollen on one side of the suture. Skin pale green, with a dark red cheek. Flesh greenish white, melting, sweet, and of good flavour. Stone almost smooth. Ripens about the 20th of August. Flowers small. 9. New White. Thomp. Neat's White. Lina. Flanders. Cowdray White. Emerton's New White. Large White. The New White is the finest light skinned variety, and is a beautiful, hardy, and excellent nectarine, bearing abundant crops, and is well worthy to be generally planted. It is an English seedling, raised by the Rev. Mr. Neate, near London, fifty years ago, from the seed of the following vaiiety. Leaves with reniform glands. Fruit rather large, nearly round, skin white, with occasionally a slight tinge of red when exposed. Flesh white, tender, very juicy, with a rich, vinous flavour. The stone is small. Ripens early in September. Flowers large. 10. Old White Lind. Thomp. This nectarine is supposed to have been introduced from Asia into England, about sixty years ago. It is much like the fore- going in flavour, perhaps a little richer, but it is less hardy and productive. Leaves with reniform glands. Fruit rather large, roundish 48 506 THE NECTARINE. oval. Skin white, slightly tinged with red. Flesli white, ten- der, juicy and rich. Early in September. Flowers large. 11. Pitmaston's Orange. Lind. Thomp. William's Oranp:e. William's Seedling. The Pitmaston Orange, which is considered the best yeumg fleshed nectarine, was raised in 1816, by John Williams of Pitmaston, near Worcester, England. It is yet but little known, but will prove one of the best sorts for general cultiva- tion in this country. The tree is vigorous. Leaves with globose glands. Fruit large, roundish ovate, the base (towards the stalk) being broad, and the top narrow, and ending in an acute swollen point. Skin rich orange yellow, with a dark, brownish red cheek, streaked at the union of the two colours. Flesh deep yellow, but red at the stone ; melting, juicy, rich, sweet, and of excellent flavolir. The stone is raXher small. Ripens middle and last of August. Flower«» laj-ge. 12, Peterbofough. Mill. Lind. Thomp. Late Green. Vermash {of same). This is the latest nectarine known. It is rather small, and of inferior quality, and scarcely deserves cultivation except to make complete a large collection. It was brought by Lord Peterborough, from Genoa to England. We doubt if this fruit is now in this country. All the speci- linens that we have seen under this name, from different dis. tricte, being only the Elruge imperfectly grown. Leaves with reniform glands. Fruit rather small, roundish. Skin mostly green, or slightly tinged with dingy red on the Bunny side. Flesh greenish white to the stone, somewhat juicy and of tolerable flavour. It ripens early in October. Flower small. 13. VioletteHative. Lind. Thomp. Early Violet. § Violet P. Mag .f 2- Early Brugnon. 2 V- & i « « Brugnon Red at the Stone. •2 he*: Hampton Court. S "^ o o Large Scarlet. l'^"" New Scarlet •^i^s Aromati*. ^ PetiteViolet Hitive. O IHA Brugnon Hatif. Violette Angervilliirea, Violette MusquSe. Lord Selsey's Elruge. Violet Red at the Stone. Violet Musk. CLINGSTONE NECTARINES. 50? The Violette Hative, or Early Violet Nectarine, everywhere takes the highest rank among nectarines. It is of delicioug flavour, fine appearance, hardy, and productive. Externally, the fruit is easily confounded with that of the Elruge, but it is readily distinguished by its dark coloured stone, and the deep red flesh surrounding it. The fruit is usually rather darker coloured. It is of French origin, and has been long cultivated. Leaves with reniform glands. Fruit rather large, roundish, narrowed slightly at the top, where it is also marked with a shallow suture. Skin pale yellowish-green, in the shade, but, when exposed, nearly covered with dark purplish red, mottled with pale brown dots. Flesh whitish, but much rayed with red at the stone. The latter is roundish, the furrows not deep, and the surface reddish brown. The flesh is melting, juicy, rich, and very high flavoured. It ripens about the last of August. Flowers rather small. The Violette Grosse (Thomp.) resembles the foregoing in leaves and flowers, and general appearance. The fruit is, however, larger, but not so richly flavoured. Class II. — Clingstone Nectarines, (Brugnons, J*r.) 14. Broomfield. Lewis, {incorrectly, of some.) A handsome clingstone nectarine, of second quality. It ia an accidental seedling, which sprung up in the garden of Henry Broomfield, Esq., of Harvard, Mass., and was first named and disseminated by S. G. Perkins, Esq. of Boston, thirty-five years ago. Leaves with obscure, reniform glands. Fruit large, round- ish. Skin rather dull yellow, with a dull or rather dingy red cheek. Flesh yellow, and adheres closely to the stone, juicy, rather pleasant, but not high flavoured. First to the middle of September. Flowers small. 15. Golden. Lang. Mill. Thomp. Orange. Fine Gold Fleshed. A very handsome looking nectarine, but of decidedly indif- ferent quality, when compared with many others. Its waxen appearance, when fully ripe, is very beautiful. It is an old English variety. Lea^ es with reniform glands. Fruit of medium size, round. 608 THE NECTARINK. ish, ovate. Skin of a fine bright, waxen yellow colour, with a bfnall scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, and tolerably good. It ripens about the 10th of September. Flowers small. Prince's Golden Nectarine is of much larger size. It ripens about a week later, but is also only of second quality. Leaves with reniform glands. Flowers large. 16. Newington. Lang. Mill. Thomp. Scarlet Newington. Lind. Anderson's. Scarlet. Anderson's Round Old Newington. Rough Roman. Smith's Newington. Brugnon de Newington French Newington. D'Angleterre. Sion Hill. A very good clingstone nectarine, of English origin. It •should be allowed to hang on the tree till it begins to shrivel, when the flavour is much improved. Leaves serrated, without glands. Fruit rather large, round- ^sh. Skin pale greenish-yellow, nearly covered with red, marbled with dark red. Flesh firm, pale, but deep red next the stone, juicy, sweet and rich, with an excellent vinous flavour. Ripens about the 10th of September. Flowers large 17. Newington, Early. § Lind. Thomp. Early Black Newington. Lucombe's Black. New Dark Newington. Lucombe's Seedling. New Early Newington. Early Black. Black The Early Newington is one of the best of clingstone necta. rines. It is not only a richer flavoured fruit than the old New. ington, but it is larger, dark coloured, and earlier. Leaves serrated, without glands. Fruit large, roundish, ovate, a little enlarged on one side of tiie suture, and termi- nating with an acute swollen point at the top. Skin pale green in its ground, but nearly covered with bright red, much mar- bled and mottled with very dark red, and coated with a thin bloom. Flesh greenish white, but deep red at the stone, juicy, Bugary, rich and very excellent. Beginning of September. Flowers large. 18. Red Roman. § Forsyth. Lind. Thomp. Old Roman. Roman. Brugnon Violette Musquee. O. Duk. Brugnon Musquee. THE QUZNCE. 509 The Red Roman is a very old European variety, having Deen enumerated by Parkinson, in 1629, It is still esteemec^ both in Europe and this country, as one of the richest and best of clingstone nectarines. The tree healthy and productive. The Newington is frequently sold for the Red Roman in thia country, and the true Roman is comparatively scarce. Leaves with reniform glands. Fruit large, roundish, a little flattened at the top. Skin greenish yellow, with a brownish, muddy, red cheek, which is somewhat rough, and marked with brown russetty specks. Flesh firm, greenish yellow, and deep red at the stone, juicy, with a rich, high vinous flavour. Ripen- ing early in September. Flowers large. Selection of choice hardy Nectarines, for a small Garden. — . Early Violet, Elruge, Hardwicke Seedling, Hunt's Tawny, Boston, Roman, New White. CHAPTER XXIV. THE aUINCE. Cydonia vulgaris, Dec. ; Rosacea, of Botanists. Coignassier, of the French ; Quittenbaum, German ; Kivepeer, Dutch } Cotogno, Italian ; and Membrillo, Spanish. TiiE Quince is a well-known, hardy, deciduous tree, of .small size, crooked branches, and spreading, bushy head. It is indi- genous to Germany and the south of Europe ; and it appears first to have attracted notice in the city of Cydon, in Crete oi Candia — whence its botanical name, Cydonia. The fruit is of a fine golden yellow, and more nearly resembles that of the orange than any other. It was even more highly esteemed by the Greeks and Romans, for preserving, than by us. "■ Quinces," says Columella, " not only yield pleasure, but health." The Quince seldom grows higher than fifteen feet, and is usually rather a shrub than a tree. Its large white and pale pink blossoms, which appear rather later than those of other fruit trees, are quite ornamental ; and the tree, properly grown, is very ornamental when laden in October and Novem. ber with its ripe golden fruit. Uses. — The Quince is, in all its varieties, unfit for eating raw. It is, however, much esteemed when cooked. For pre- serving, it is everywhere valued, and an excellent marmalaae is also made from it. Stewed, it is very frequently used, to 43* 510 THE QUINCE. communicate additional flavour and piquancy to apple-tarts, pies, or othej* pastry. In England, wine is frequently made from the fruit, by adding sugar and water, as ir other fruit ■wines ; and it is a popular notion there, that it has a most beneficial effect upon asthmatic patients. Dried Quinces are excellent. In this country, large plantations are sometimes made of the Quince; and as it is, in good soil, a plentiful bearer, it is considered one of the most valuable market fruits. The Apple quince is the most productive and saleable ; but as the Pear quince ripens, and can be sent to market much later, it fre- quently is the most profitable. Propagation. — The Quince is easily propagated from seed, layers, or cuttings. From seeds the quince is somewhat liable to vary in its seedlings, sometimes proving the apple- shaped and sometimes the pear-shaped variety. Cuttings, planted in a shaded situation, early in the spring, root very easily, and this is perhaps the simplest and best way of continuing a good variety. The better sorts are also frequently budded on com- mon seedling quince stocks, or on the common thorn. Quince stocks are extensively used in engrafting or budding the Pear, when it is wished to render that tree dwarf in its habit. Soil and Culture. — The Quince grows naturally in rather moist soil, by the side of rivulets a«d streams of water. Hence it is a common idea that it should always be planted in some damp neglected part of the garden, where it usually receives little care, and the fruit is often knotty and inferior. This practice is a very erroneous one. No tree is more benefited by manuring than the quince. In a rich, mellow, deep soil, even if quite dry, it grows with thrice its usual vigour, and bears abundant crops of large and fair fruit. It should, therefore, be planted in deep and good soil, kept in constant cultivation, and it should have a top-dressing of manure, every season, when fair and abundant crops are desired. As to pruning, or other care, it requires very little indeed — an occasional thinning out of crowding or decayed branches, be- ing quite sufficient. Thinning the fruit, when there is an over- crop, improves the size of the remainder. Ten feet apart is a suitable distance at which to plant this tree. The Quince, like the apple, is occasionally subject to the attacks of the borer, and a few other insects, which a little care will prevent or destroy. For their habits we refer the reader to the apple. Varieties. — Several varieties of the common Quince are enumerated in many catalogues, but there are in reality only ihret distinct forms of this fruit worth enumerating, viz : ITS VARIETIES. 511 1. Apple-shaped Quince. Thomp. Orange Quince, Cydonia v. Maliformis, Hort. Brit. Coisnassier Maliformc,o//Ae French. This is the most popular variety in this country. It bears large roundish fruit, shaped much like tl)e apple, which stews quite tender, and is of very excellent flavour. It also bears most abundant crops. Leaves oval. There are several inferiour varieties of the apple quince. The true one bears fruit of the size of the largest apple, fair wid smooth, and a fine golden colour. 2. Pear-shaped Quince. Thomp. Obloncf Quince. Coignassicr pyriforme, of the French. Cydonier sub. v. pyriform, Hort. Brit. The pear-shaped quince is dryer and of firmer texture than the foregoing. It is rather tough when stewed or cooked, the flesh is less lively in colour, and it is therefore much less esteem- ed than the apple-shaped variety. The fruit is of medium size, oblong, tapering to the stalk, and shaped much like a pear The skin is yellow. The leaves are oblong-ovate. It ripens about a fortnight later, and may be preserved in a raw state considerably longer. 3. Portugal Quince. Thomp. Cydonia Lusitanica. Hort. Brit. Coignassier de Portugal, of the French. The Portugal quince is rather superior to all others in quality, as it is less harsh, stews much better, and is altogether of milder flavour, though not fit for eating raw. For marmalade and baking it is much esteemed, as its flesh turns a fine purple or deep crimson when cooked. The leaf of the Portugal Quince is larger and broader than that of the common quince, and the growth of the tree ia stronger. It is therefore preferred by many gardeners for stocks on which to work the pear. The fruit is of the largest size, oblong. The skin is in colour not so deep an orange as that of the other sorts. • The Portugal Quince is unfortunately a shy bearer, whipn is the reason why it has never been so generally cultivated as the Apple Quince. 512 THE RASPBERRY. Ornamental Varieties. — There arc two or three ornamental varieties of the quince, which are natives of China and Japan, and are now among the most common and attractive of our garden shrubs. They are the following : — 4. Japan Quince. Cydonia Japonca. Bee. Pyrus Japonica. Thunberg. The Japan Quince is a low thorny shrub, with small dark green leaves. It is the most brilliant object in the shrubbery, during the month of April, the branches being clothed with numerous clusters of blossoms, shaped like those of the quince, but rather larger, and of the brightest scarlet. The fruit wiiich occasionally succeeds these flowi rs, is dark green, very hard, and having a peculiar and not unpleasant smell. It is entirely useless. The White, or Blush Japan Quince (C. jap.fl. albo), resem- bles the foregoing, except that the flowers are white and pale pink, resembling those of the cf mmon apple-tree. 5. Chinise Quince. Cydonia Sinensis. Dec. We have had this pretty shrub in our garden for several years, where it flowers abundantly, but has, as yet, produced no fruit. The leaves are oval, somewhat like those of the .common quince, but with a shining surface. The flowers are rosy red, rather small, with a delicate violet odour, and have a very pretty effect in the month of May, though much less showy than those of the Japan Quince. The fruit is described as large, egg- shaped, with a green skin and a hard dry flesh, not of any value for eating. The leaves assume a beautiful .shade of red in autumn. CHAPTER XXV. the raspberry and blackberry 1. The Raspberry Rubus Idau.s, 4 : Rosacea, of botanists. Framboiftier, of the French ; Himbeerestrauch, German ; FramboM Dutch ; Rova ideo, Italian ; and Frambucso, Spanish. The Raspberry is a low deciduous shrub, which in several fbnns is common in the woods of both Europe and America: SOIL AND CULTURE. 513 The large fruited varieties most esteemed in our gardens havd all originated from the long cultivated Rubus idcBus, or Mount Ida bramble, which appears first to have been introduced into the gardens of the South of Europe from Mount Ida. It is now quite naturalized in some parts of this country. Besides tliis; we have in the woods the common black raspberry, or thimble, berry (Rubus occidentalis, L.), and the red raspberry (Rubua Mtrigosus, Michx.), with very good fruit. The name raspberry [Raspo, Italian) is probably from the rasping roughness of prickly woo3. The term raspis is still used in Scotland. Uses. — The raspberry is held in general estimation, not only as one of the most refreshing and agreeable sub-acid fruits for the dessert, but it is employed by almost every family in making preserves, jams, ices, sauces, tarts and jellies ; and on a larger scale by confectioners for making syrups, by distillers foi making raspberry brandy, raspberry vinegar, die. Raspberry wine, made in the same way as that of currant, is considered the most fragrant and delicious of all home-made wines. Succeeding the strawberry at the beginning of summer, when, there is comparatively little else, this is one of the most invalu v able fruits, and, with the strawberry, generally commands th(^ attention of those who have scarcely room for fruit trees. It ij, next to the strawberry, one of the most wholesome berries, anA not being liable to undergo the acetous fermentation in tho stomach, it is considered beneficial in cases of gout or rheu- matism. Propagation. — The raspberry is universally propagated bj' suckers, or offsets, springing up from the main roots. Seeds arn only planted when new varieties are desired. The seedling."* come into bearing at two or three years of age. Soil and Culture. — The best soil is a rich deep loam, rather moist than dry, but the raspberry will thrive well in any soil that is rich and deep, provided it is fully exposed to the sun and air. In making a plantation of raspberries, choose, therefore, an open sunny quarter of the garden, where the "soil is good and deep. Plant the suckers or canes in rows, from three to foui feet apart, according to the vigour of the sort. Two or three suckers are generally planted together, to form a group or stool, and these stools may be three feet apart in the rows. The plantation being made, its treatment consists chiefly in B single pruning, every year, given early in the spring. To perform this, examine the stools in April, and leaving the strong- est shoots or suckers, say about six or eight to each stool, cut away all the old wood, and all the other suckers (except such as are wanted for new plantations). The remaining shoots should have about a foot of their ends cut off, as this part of the 514 THE RASPBEKRY wood is feeble and worthless. With a light top-dressing of manure, the ground should then be dug over, and little other care will be requisite during the season. When very neat culture and the largest fruit are desired, more space is left between the rows, and after being pruned, the cane.i are tied to long lines of rods or rails, like an espalier, by whicK means they are more fully exposed to the sun and light, and the ground between the rows is kept cropped with small vege- tables. A fine late crop of raspberries is readily obtained by cutting down the canes over the whole stool, in the spring, to within, a i'ew inches of the ground. They will then shoot up new wood, which comes into bearing in August or September. We have found a light application of salt given with the top- dressinj^ of manure in the spring, to have a most beneficial effect 01. the vigour of the plants, and the size of the fruit. A plantation of raspberries will be in perfection at the third year, and after it has borne about five or six years, it must be broken up, and a new one formed, on another plot of ground. In New England, and the northern part of this State, the Antwerp raspberries are often liable to be killed to the ground by severe winters. In such situations, it is customary to prune them in fall, after which the canes are bent down, and covered lightly with earth or branches of evergreens till spring. Here, and to the south of thjs place, this is not necessary. Varieties. — The finest raspberries in general cultivation for the dessert, are the Red and the White Antwerp. TheFranconia is a fine, large, and productive variety, greatly esteemed at the North and East, as being hardier and later in ripening than the Antwerp. The Fastolff is a new and uncommonly fine fruit, which deserves a place in every garden. The com- mon American Red is most esteemed for flavouring liqueurs 'ir making brandy, and the American Black is preferred by most oersons for cooking. The Ever-bearing and the Ohio Ever- bearing, are valuable for prolonging the season of this fruit till iate frosts. 1. Antwerp, Red.§ P. Mag. Thomp. New Red Antwerp True Red Antwerp Rowland's Red Antwerp. Burley. Knevet's Antwerp. Framboisier a Gros Fruit. The Red Antwerp is the standard variety for size, flavour, and productiveness, wherever it is known. It is a Dutch 6ort, originally from Antwerp city. It bears early and abun. dantly with us, and is one of the most profitable native fruits. Fruit very large, conical, dull red ; flavour rich and sweeU VARIETIES. 616 Canes mcnlerately strong, yellowish green, becoming pale brown early in autumn, covered below with dark brown bristles ; but the upper portions, especially, of the bearing wood, nearly smooth. Leaves large, plaited. The fruit commences ripen- ing about the 10th of July, rather before the other varieties. The Common Red Antwerp, as known in this country, is a very inferior variety of the foregoing, with fruit half the size, less conical, and canes stronger, and more inclined to branch. It is not worth cultivating when compared with the foregoing, though it is almost universally known as the Red Antwerp, in this country — whence we are often obliged to call the foregoing the true, or New Red Antwerp, to prevent its being confounded with the common and inferior sort. 2. Antwerp, Yellow. § Thomp. Lind. White Antwerp. Double Bearing Yellow. The Yellow Antwerp is the largest and finest light coloured raspberry, and indispensable to every good garden. Fruit large, nearly conical, pale yellow, sweet and excellent. Canes strong and vigorous, light yellow, with many bristles of spines. On successive suckers, which shoot up, this raspberry will frequently continue somewhat in bearing for months. 3. American Red. Common Red. English Red (of some). Rubus Strigosus (Miehx).* The Common Red Raspberry is a native of this, aud all the middle states. It ripens nearly a week earlier than the Ant- werps, bears well, and though inferior in flavour and size to these sorts, is esteemed by many persons, particularly for flavouring liqueurs. Fruit of medium size, roundish, light red, pleasant sub-acid in flavour. Shoots very vigorous, long, upright, and branch, ing, grows from six to ten feet high. Light shining brown, with purplish spines. Leaves narrow, light green. 4. American Black- Common Black-cap. Black Raspberry. Thimble-berry. Rubus Occidentalia • This strongly resembles the Common Red Raspben-y of Europe* R, liotu, but according to Torrey and Gray is quite distiitcL 516 THE RASPBERRY. This raspberry, common in almost every field, with long rambling purple shoots, and flattened small black berries, is everywhere known. It is frequently cultivated in gardens, wliere, if kept well pruned, its fiuit is much larger and finer Its rich acid flavour renders it, porhajs, the finest sort fpr kitchen use — tarts, puddings, &c. It ripens later than other raspberries. The American White resembles the foregoing in all respects, except in the colour of its fruit, which is pale yellow or white. 5. Barnet. p. Mag. Thomp. Cornwall's Prolific. Cornwall's Seedling. Lord Exmouth's. Large Red. The Barnet is a very large and fine English variety, conside- rably resembling the Red Antwerp ; it ripens early, and is very productive, though not so good a market fruit, as it does no( bear carriage well. Fruit very large, roundish-conical, bright transparent pur- plish red, flavour very rich and agreeable. Canes long, yellow ish green, branching much more, especially towards the ground, than the Red Antwerp, and covered with numerous slendei bristles, which are stronger towards the top of the cane. Thej become dull brown early in autumn. Bearing shoots nearly smooth. 6. Brentford Cane. Thomp. A pretty good fruit, though much inferior to the best. Fruit of medium size, oval-conical, dark dull reJ Canes strong, branching, with purplish prickles. 7. Cretan Red. Pom. Man. A rather late variety, of good quality, introduced some years ago from the Mediterranean. Its lateness renders it valuable, but it is inferior to the Franconia, which has taken its place in most of our gardens. It is a hardy sort. Fruit of medium size, globular, inclining to conical, deep purplish-red, sub-acid and good. Canes upright, branches dark grey, with few bristles. Leaves rather narrow ; dark green, but very light coloured on the lower side. It ripens about two weeks after the While Antwerp, and continues several weeks in perfection. VARIETIES 517 P. Double Bearing. Thomp. Perpetual Bearing. Siberian. Late Cane. A very good variety of the Antwerp Raspberry, chiefly es- eemed for its habit of bearing late in the season. A finer crop, ivhich will continue ripening till late frosts, is obtained by cut- »ing down the shoots to within a few inches of the ground, every Bpring. It is a hardy variety. There is a Twice Bearing Raspberry known in some gardens in this country, which is an inferior small fruit, and bears sparingly. 9. Franconia.§ The hardiest large Raspberry, very productive, and very excellent. It was imported from Vilmorin, of Paris, under this name (which does not appear in any foreign catalogues) by S. G. Perkins, Esq., of Boston, some years ago. It flourishes ad- mirably in New England, and north of us, where the climate is too cold for the Antwerps, and is by far the finest variety for a northern latitude. Its crops are abundant, the fruit is firm, and bears carriage to market well, and it ripens about a week or ten days later than the Red Antwerp. It is perhaps the finest sort for preserving. Fruit very large, obtuse conical, dark purplish red, of a rich acid flavour, more tart and brisk than that of the Red Antwerp Canes strong, spreading, branching, yellowish brown, with scattered, rather stout, bristles. Leaves rather narrow, and long, deep green. 10. Fastolff.§ The Fastolff" Raspberry is a new English variety of the highest reputation. It derives its name from having originated near the ruins of an old castle, so called, in Great Yarmouth. It fruited with us last season, and fully sustained its character as the finest Red Raspberry known. The fruit is of the richest flavour, and is borne for a long time in succession. It ripens about the same time as the Red Antwerp. Fruit very large, obtuse, or roundish conical, bright purplish red, very rich and high flavoured. Canes strong, rather erect, branching, light yellowish brown, with pretty strong bristles. 44 518 the blackberry. 11. Knevet's Giant. A capital English Raspberry, a variety of Red Antwerp, ripening among the very earliest. Its canes are very strong, and quite hardy. The fruit is very large, conical, deep red, and of excellent flavour 12. Nottingham Scarlet. An excellent variety, introduced from England by Col. Wilder, of Boston. He considers it the ricliest in flavour of any of the older varieties. The fruit is red, obtuse-conioal, of medium size. 13. Ohio, Everbearing. Ohio Raspberry. Ken. This is a native of Ohio, and was first made known to Eastern cultivators by Mr. Longvvorth, of Cincinnati, though, we believe, it had been cultivated for some time previous, at a Quaker settlement, in Ohio. It is precisely like the American Black Raspberry, or Black-cap, in all respects, except that it has the valuable property of bearing abundant crops of fine fruit, till late in the season. We have seen a quart gathered from a flinfrle plant, on the 1st day of November. It deserves a place in every large garden. 14. Victoria. A new English seedling of high reputation, not yet fairly tested here. It is said to resemble and fully equal the Red Antwerp, in size and flavour, and to be everbearing in its habits — producing an abundant crop from July to December, on nu- merous side branches which it throws out, from eighteen inches to two feet long. Its value will soon be fully proved in this country. II. The Blackberry. There are several species of the Bramble indigenous to this country, which produce eatable fruit, but the two best for the table, or for cooking, are the Low Blackberry, a trailing shrub, and the High Blackberry, a bush about four or five feet high. The fruit is larger than that of the Raspberry, with fewer and larger grains, and a brisker flavour. It ripens about the last of July, or early in August, after the fo^'Tier is past, and is VARIETIES. 619 much used by all classes in this country. The sorts are seldom cultivated in gardens, as the fruit is produced in such great abundance in a wild star.e ; but there is no doubt that varieties of much larger size, and greatly superiour flavour, might ba produced by sowing the seeds in rich garden soil, especially if repeated for two or three successive generations. 1. Low Blackberry. Trailing Blackberry. Dewberry. Rubus Canadensis. Lin. A low, trailing, prickly shrub, producing large white blos- soms in May, and very large roundish-oblong black fruit in midsummer. Leaflets from three to five in number. The fruit, when in good soil, and fully exposed to the sun, is high flavour- ed, sweet, and excellent. 2. High Blackberry. Bush Blackberry. Rubus Villosus. Tor. and Gray. This is an erect growing blackberry, the stems tall, and more or less branching. In its foliage it resembles the foregoing, but its flowers, which are white, are smaller. The fruit is also smaller, rounder, not so dark coloured (being reddish-black), and though good, is seldom so juicy or high flavoured. There is a variety, cultivated abroad, with white fruit. Ornamental Varieties. The Double-White-Blossomed, and Double Pink-blossomed Brambles, are beautiful climbing shrubs, of remarkably luxuriant growth, which may be trained for a great length in a season, and are admirably adapted foi covering walls and unsightly buildings. The flowers are like small double roses, and are produced in numerous clusters in June, having a very pretty effect. North of New York these climbers are rather tender in severe winters. The Rose Flowering Bramble (Rubus odoratus) is a very pretty native shrub, with large broad leaves, and pleasing rose- coloured flowers, and groups well with other shrubs in oroa* mental plantations. 530 THE STRAWBERRY. CHAPTKR XXVI. THE srRAWBERRY. Pragaria (of species) L. Rosacea, o{ botanists. Frasier, of the French; Eidbeerpflanze, German, Aadbezie, Dutch; Pianta di Fragola, Italian; and Fresa, Spanish. The Strawberry is the most delicious and the most wholesome of all berries, and the most uni\*ersally cultivated in all gardens of northern climates. It is a native of the temperate latitudes of both hemispheres, — of Europe, Asia, North and South Ame- rica ; though the species found in different parts of the world are of distinct habit, and have each given rise, through culti- vation, to different classes of fruit — scarlet strawberries, pine strawberries, wood strawberries, hautbois, &cc. The name of this fruit is popularly understood to have ariser from the common and ancient practice of laying straw between the plants to keep the fruit clean. In the olden times the vari. ety of strawberry was very limited, and the garden was chiefly supplied with material for new plantations from the woods. Old Tusscr, in his " Five Hundred Points of Good Husbandry,'" points out where the best plants of his time were to be had, and turns them over, with an abrupt, farmer-like contempt of little matters, to (eminine hands : — " Wife, into the garden, and set me a plot With strawberry roots, of the best to be got ; Such growing abroad, among thorns in the wood, Well chosen and picked, prove excellent good." The strawberry belongs properly to cold climates, and though well known, is of comparatively little value in the south of Europe. Old Roman and Greek poets have not therefore sung its praises ; but after that line of a northern bard, " A dish of ripe stiawbcrries, smothered in cream," which we consider a perfect pastoral idyl (as the German school would say), in itself, nothing remains to be wished for. We have heard of individuals wlio really did not, by nature, relish strawberries, but we confess that we have always had the same doubts of their existence as we have of that of th« anicom. CULTURE. 52- Ripe, blushing, strawberries, eaten from the plant, or served with sugar and cream, are certainly Arcadian dainties with a true paradisiacal flavour, and fortunately, they are so easily grown that the poorest owner of a few feet of ground may have them in abundance. To the confectioner this fruit is also invaluable, communi- cating its flavour to ices, and forming several delicate preserves. In Paris a cooling drink, havaroise a la grccque, is made of the juice of strawberries and lemons, with the addition of sugar and water. The strawberry is perhaps the most wholesome of all fruits, being very easy of digestion, and never growing acid by fer- mentation as most other fruits do. The often quoted instance of the great Linnaeus curing himself of the gout by partaking freely of strawberries — a proof of its great wholesomeness — is a letter of credit which this tempting fruit has long enjoyed, for the consolation of those who are looking for a bitter concealed under every sweet. Propagation AriD Soil. The strawberry propagates itself very rapidly by runners* which are always taken to form new plantations or beds. These are taken off the parent plants early in August, and either planted at once where they are to grow, or put out in nursery beds, or rows, to get well established for the next spring planting. When the parent plants have be- come degenerated, or partially, or wholly barren, we should avoid taking the runners from such, and choose only those which grow from the most fruitful ones. In order to be sure of the latter point it is only necessary to mark the best bearing plants by small sticks pushed into the bed by the side of each when the fruit is in perfection. Some varieties, as the Prolific Hautbois, the English wood, and the Large Early Scarlet, are not liable to this deterioration, and therefore it is not necessary to select the runners carefully ; but others, as the Pine strawberries, and some of the Scarlets, are very liable to it, and if the runners are taken and planted promiscuously, the beds, so made, will be nearly barren. The best soil for the strawberry is a deep, rich, loam. Deep it must be, if large berries and plentiful crops are desired ; and the wisest course, therefore, where the soil is naturally thin, lies in trenching and manuring the plot of ground thoroughly, be- fore putting out the plants. But even if this is not necessary it should be dug deeply, and well enriched with strong manure Deforehand. The best exposure for strawberries is an open one, fully ex. posed to the sun and light. * Excepting the Bit.sh Alpines, which have no runners, and are propt gated by division of the roots. 44* 522 TtlE STRAWBERRY. ('iJLTURE 'N ROWS. Tlie finest Strawberries are always ob ♦.lined when the plants are kept in rows, at such a distance apart 8 8 to give sufficient space for the roots, and abundance of light and air for the leaves. In planting a plot of strawberries in rows, the rows should \.e two feet apart, and the plants, of the large growing kinds, two feet from each other in the rows ; of the smaller growing kinds, ''rom one foot to eighteen inches is sufficient. The runners must oe kept down by cutting them olT at least Uiree times a year, and the ground must be maintained in good order by constant dress- ing. During the first year a row of any small vegetables may be sown in the spaces between the rows. Every autumn, if the plants are not luxuriant, a light coat of manure should be dug in between the rows; but if they are very thrifty it must be omitted, as it would cause them to run too much to leaf. Alight top-dressingof leaves, or any good compost, applied late in the fall, though not necessary, greatly promotes the vigor of the plants, and secures the more tender kinds against the effects of an unusually cold vvinter. Before the fruit ripens, the ground between the rows should be covered with straw, or light new-mown grass, to keep it clean. A plantation of this kind in rows, will be found to bear the largest and finest fruit, which, being so fully exposed to the sun, will always be sweeter and higher flavoured than that grown in crowded beds. A plantation in rows is generally in full perfection the third year, and must always be renewed after the fourth year. Culture m alternate strips. A still more easy and eco- nomical mode is that of growing the strawberry in alternate strips. Early in April, or in August, being provided wiih a good stock of strong young plants, select a suitable piece of good deep soil. Dig in a heavy coat of stable manure, pulverizing well and raking the top soil. Strike out the rows, three feet apart, with a line. The plants should now be planted along each line about a foot apart in the row. They will soon send out runners, and these runners should be allowed to take possession of every alternate strip of three feet — the other strip being kept bare by continually destroying all runners upon it, the whole patch being kept free of all weeds. The occupied strip or bed of runners will now give a heavy crop of strawber- ries, and the open strip of three feet will serve as an alley from which to gather the fruit. After the crop is over, dig and pre- pare this alley or strip for the occupancy of the new runners for the next season's crop. The runners from the old strip will now speedily cover the new space allotted to them, and will per- haps require a partial thinning out to have them evenly dis- tributed. As soon as this is the case, say about the middle ol FEBTILE AND BARREN PLANTS. 523 August, dig under the whole of the old plants with a light coa: of manure. The surface may be then sown with turnips or spin, age, which will come off before the next season of fruits. In this way the strips or beds, occupied by the plants, are re. versed every season, and the same plot of ground may thus be continued in a productive state for many years. Both of the above modes are so superior to the common one of growmg them more closely in beds, that we shall not give any directions respecting the latter. It may be remarked that the Alpine and European Wood strawberries will do well, and bear longer in a rather shaded situation. The Bush-Alpine, an excellent sort, having no runners, makes one of the neatest borders for quarters or beds in the kitchen garden, and produces considerable fruit till the season of late frosts. If the May crop of blossoms is taken off, they will give an abundant crop in September, and they Are, therefore, very desirable in all gardens. To accelerate the ripening of early kinds in the open garden it is only necessary to plant rows or beds on the south side of «, wall or tight fence. A still simpler mode, by which their ma- turity may be hastened ten days, is that of throwing up a ridge of soil three feet high, running east and west, and planting It in rows on the south side. (The north side may also be planted with later sorts, which will be somewhat retarded in ripening.) The best early sorts for this purpose are Duke of Kent, and Large Early Scarlet. Staminate and Pistillate Plants. — A great number of experi. mcnts have been made, and a great deal has been written lately, m this country, regarding the most certain mode of producing targe crops of this fruit. On one hand it is certain that, with the ordinary modes of cultivation, many fine kinds of strawberries have disappointed their cultivators by becoming barren ; on the other, it is equally certain, that, by the mode of cultivation prac- tised at Cincinnati, large crops may be obtained every year. The Cincinnati cull?vators divide all Strawberries into two classes, characterized by their blossoms. The first of those they call staminate (or male), from the stamens being chiefly deve- loped ; the second are called pistillate (or female), from the pistils being chiffly developed. The first class, to M'hich belong various sorts, as Keen's Seed- ting, Britisii Queen, etc., usually in this climate bear uncertain crops, from the fact that only a part of the blossoms develop the pistils sufficiently to swell into perfect fruit. The second class, to which belong various other sorts, such as Hovcy's Seedling, Black Prince, etc., producing only pistil-bear- ing flowers, do not set fruit at all when grown quite apart by themselves ; but when grown near a proper number of staminate olanls, so as to be duly fertilized by them, they bear much larget 624 THE STKAWBERRr. crops, ol much more perfect berries, than can be produced in this cliniale in any other way. This is no Ioniser a matter of theory, for the market of Cincin- nati, in which are sold six thousand bushels of strawberries annu- ally, is supplied more abundantly and regularly than perhaps any other in the world, by this very mode of culture. In planting strawberry beds, it is important, therefore, to the cultivator, to know which are the slaminate, and which ihe ■pistil- late, varieties — as they are found to be permanent in these charac- ters. We have, accordingly, designated these traits in the de- scriptions of the varieties which follow. Upon the relative proportion of staminate to pistillate plants, cultivators are not absolutely agreed. Where, however, such hardy sorts as the Large Early Scarlet, or the Duke of Kent, are chosen for staminatcs, it is sufficient to plant one-fourth as many of these as of pistillates, to insure a full crop of the latter. When staminate sorts, like Keen's Seedling, or like less hardy kinds, are chosen, then the proportion should be one-third to two-thirds of pistillates. Thus, in planting in the alternate strip mode, let every twelve feet of each strip be planted with Hovey's Seedling, (pistillate,) and the succeeding four feet with Large Early Scarlet. A very little trouble, bestowed when the runners are extending across the ope n spaces, will preserve the proportion good from year to year. The appearance of a plat, planted in tliis way, will be as follows : S representing staminate, and P pistillate, varieties. In planting in beds, the same cours- may be adopted, ess °''' ^^'^'^^ '® perhaps better, every third or fourth bed BBS may be entirely staminate, and the rest pistillate sorts p p p (the beds in this case being supposed to be s'de by P P p side). P P P Nothing is easier than to distinguish the two classes p p p ^^ strawberries when in blossom. In one, the stami- p p p nate, the long yellow anthers (a), bearing the fine dust P P P or pollen, are abundant ; in the other, the pistillate, P p p only the cluster of pistils {b), looking like a very minute s s s green strawberry, is visible — (that is to the common I s s observer, for the wanting organs are merely rudimen- s 3 a tary, and not developed). Fig. 211. Straioberry Blossoms. 1 ^>-^-2 3 Perfect blossom. Staminate blossom. Pistillate blossom SCARLET STRAWBERRY. 525 Besides these, there is really a third class, quite distinct, the blossoms of which are regularly hermaphrodite, or perfect, in themselves, and which always bear excellent crops — though not perhaps so large as some of the most prolific of the pistillates do >vhen fertilized. To this belong the common English Wood Straw- berries and the Alpines. Hence, these old inhabitants of the gardens have, from their uniform productiveness, long been favourites with many who have not understood the character and habits of the larger staminate and pistillate varieties. Fig. 211 {d) shows the blossom of this class of strawberries. Varieties. — The varieties of this fruit are very numerous, indeed quite unnecessarily so for all useful purposes. They have chiefly been originated abroad within the last thirty years. The different species from which the varieties have been raised, have given a character to certain classes of Strawberries, pretty distinctly marked. Thus, from our own Wild Straw- berry, or Virginia Scarlet, as it is called abroad, have origin- ated the Scarlet Strawberries ; from the Pine or Surinam Strawberry has been raised the class called Pines. From the common Wood Strawberry of Europe, another class, comprising the Woods and Alpines. Beside, there are the Hautbois, from a sort, a native of Bohemia, the Chili Strawberries, from South America, the Green Strawberries, and the Black Strawberries. Of these the Pines and the Scarlets are the largest and highest flavoured. The Wood and Alpine Strawberries are valuable for bearing a long time, and parting freely from the hull o» etalk, in picking. 680 THE STRAWBERRY. Class I. Scarlet Strawberries. [Flowers srr.all. Leaves rather lonretty early, three or four days after the Large Early Scarlet. Staminate. 11. ROSEBERRY. Aberdeen. Roseberry. Scotch Scarlet. A very good Strawberry not so much liKed here as the Dun- dee, another Scotch variety. The fruit-stalks are short. It ripens gradually in succession, with a very short neck, dark red. Flesh firm, of tolerably good flavour. Ripens at a me- dium season. Flowers pistillate. Class II. Pine Strawberries* [Flowers large, leaves rather broad, dark green with obtuse serrature* ; ■eeds prominent, on a smooth surface, fruit large, rich and sweet.] 12. Black Prince. Thorp. Flack Imperial. The Black Prince which we imported a few years since from England, proves a variety of rare merit for this climate. The plants are very hardy, the fruit very handsome and large, al- ways very dark polished red — almost black, roundish, or ovate • We include in this class the small class of Black Strawberries of the English authors, which we do not think need really be considered di^ tinct from the Pinea, to which they have so much affinity. PINE STRAWBERRY. 62'. depressed ; seeds slightly imbedded ; flesh firm, very rich and high flavoured. It always bears heavily almost without caro with us. It is highly worthy of a general trial in different sec- lions of the country. Flowers pistillate. 13. Brewer's Emperor. A recent English variety. It may be compared in size and flavour to Keen's Seedling, with the great superiority for our climate, of being quite hardy and an. abundant bearer. Fruit large, ovate, dark red, excellent. Medium season. Staminate. 14. DowNTON. Thomp. Knighf 3 Seedling. A very rich flavoured late Strawberry, but so uncertain in its crops as to have been nearly abandoned by our cultivators. The leaves are small and light green, but with the coarse ser- ratures of this class. Fruit-stalks very long and upright. Fruit pretty large, with a neck, ovate, or cockscomb-shaped, dark purplish scarlet ; grains not deeply imbedded ; flesh firm, very rich and aromatic. Flowers staminate. 15. Elton. Thomp. Elton Seedling. Lind. A very delicious, and very late Strawberry, ripening some time after most varieties have passed by. The plants are ra- ther tender, and north of Philadelphia, require a slight covering of straw in winter, which the amateurs will not grudge so excellent a sort. Leaves rather smaller and paler than in most of this class. Fruit large, ovate, most frequently cockscomb-shaped ; glossy, light red at first, but when fully ripe, dark red ; flesh rathel firm, with a very rich flavour. Flowers staminate. 45 680 rHE STRAWBERRY. 16. Hovey's Seedling. § Hov. Mag. This splendid Strawberry was raised, in 1834, by Messrs. Hovey, seedsmen, of Boston, and is undoubtedly, for this climate, one of the finest of all varieties. Tlie vines are wiusually vigor- ous and hardy, producing very large crops, and the fruit is al- ways of the largest size and finely flavoured. It is well known at the present moment throughout all the states, and has every- where proved superior, for all general purposes, to any othei large-fruited kind. The leaves are large, rather light green, and the fruit-stalk long and erect. Fruit very large, roundish oval, or slightly conical, deep shining scarlet, seeds slightly imbedded ; flesh firm, with a rich, agreeable flavour. It ripens about the medium season, or a few days after it. Flowers pistillate. PINE STEAWBKR.ilES. 581 17. Keen's Seedling. Thomp. Keen's Black Pine. Murphy's Child. This Strawberry, raised in 1821 by Keen of Isleworth, tha celebrated English strawberry grower, has, ever since its intro- duction, enjoyed in England the highest reputation for produc- tiveness and excellence. In this country, though of the finest quality, it proves too tender for general cultivation, and hag been supplanted by Ross' Phoenix, a perfectly hardy sort, fully equal to it, and by Hovey's Seedling. Fruit very large, roundish, usually a little depressed, often cockscomb-shaped, dark purplish scarlet, surface polished, seeds slightly imbedded, flesh firm, with a rich, high flavour. It ripens pretty early. Spurious sorts, especially the Methven Scarlet, are often sold for this, in this country. Staminate. 18. Myatt's British Queen. Thomp. The largest, finest, and most productive, of all the new Straw- berries that have lately been originated in England. The fruit is borne on tall footstalks, and the leaves are large. Its quali- ties for general culture are not generally tested yet in different parts of the country ; but unfortunately it proves rather tender in our winters. Fruit of monstrous size, roundish, occasionally of cockscomb shape, rich scarlet colour, flavour rich and excellent. It ripens pretty early. Flowers staminate. 19. Myatt's Pine. Thomp. A very large and splendid fruit of the richest flavour, but difficult of cultivation and usually a shy bearer. It requires a deep rich soil, rather light and warm, and the bed to be re- newed every year. The fruit is large, round, bright scarlet, supported high, on stout footstalks. Flowers staminate. 20. Myatt's Deptfoed Pine.§ The Deptford Pine is a superb new English variety which we have just proved in this country. It is quite hardy, far more so than the British Queen, and will therefore be much more es- teemed here. The leaves are very downy underneath ; the fruit is of extraordinary size, wedge shaped, of a clear bright Bcarlet. Flesh firm and solid, with a rich and excellent flavour. Ripens at the medium season, and is likely to prove hardy and productive. Flowers staminate. 582 the strawberey. 21. Mtatt's Eliza. One of the new sorts, second-rate in flavour, but.iardy, though the plants make few runners. Fruit large, handsome and juicy. 22. Prince Albert. A very large and showy new English variety and a good bearer, but of second rate flavour as compared with Ross' Phoe- nix or Hovey's Seedling. Fruit of the largest size, ovate, rich scarlet; flesh rather soft and not high flavoured. Staminate. 23. Old Pine, or Carolina. Thomp. Pine Apple. Carolina. Old Scarlet Pine. Old Carolina. Blood Pine. Grandiflora. The Old Pine or Carolina Strawberry is believed to have been carried from Carolina to England many years ago, and nearly all this class of strawberries have been directly or indi- rectly raised from it. It is one of the very richest flavoured sorts. Still, it is only rarely seen in our gardens, as it requires a rich soil and a considerable degree of care to get crops of fruit. Fruit large, conical, with a longish neck, sometimes cocks- comb shaped ; uniform bright scarlet, grains slightly imbedded ; flesh solid, juicy, and very rich in flavour. Ripens at the mid- dle of the season. Flower*, staminate. PINB STBAWBEREIE8. fI4. Ross' Ph LEVAED Olive {Okay. e. longifolia), with larger and longer 548 THX POMEGRANATE. leaves ; the fruit nearly of the same size as that of the com- mon olive. The favorite sort in Spain is the Broad-leaved Olive {Olea e. latifolia). Its fruit is nearly double the size of the common olive, and yields an abundance of oil, but the latter is so strong in flavour as to be more relished by the Spaniards than by strangers. The Olivier a Fruit arrondi {Olea spherica, N. Duh.) is a hardy French variety, which, in a moist rich soil, yields most abundant crops of fine oil. The Olivier pleureur (0/ea eranimorpha, N. Duh.), or weep- ing olive, is one of the largest and finest trees. Its branches are pendant, its fruit excellent, and the oil pure and abundant. It is a very hardy sort, and grows best in damp valleys. The Olivier Picholine (Olea oblonga, N. Duh.) yields the fruit most esteemed for pickling. It grows quite readily in any tolerable soil, and is one of the hardiest varieties. There are two varieties of the olive, which are said to have been found not long since in the Crimea, lat. 45° and 46°, which bear abundant crops of fine fruit, and the trees endure a tempe- rature in winter, of zero of Fahrenheit. These sorts have not yet been introduced into this country, and though it is a deside- ratum to obtain them and test them at the South, yet it is not unlikely that, in common with many trees similarly reported^ they may prove little diflferent from the common olive. CHAPTER XXXI. THE POMEGRANATE. Punica granatum, L. ; Granatacea, of botanists. Grenadier, of the French ; Granatenbaum, German ; Melagrano, Italian ; Granado, Spanish This unique fruit, the most singularly beautiful one that ever appears at the dessert, is a native of China and the South of Europe. It grows and bears very readily in this country, as far North as Maryland and the Ohio river, though the fruit does not always mature woU north of Carolina, except in shel- tered places. It is even hardy enough to stand the winter here, and will bear very good fruit, if trained as an espalier, and protected in winter. The fruit is as large as an apple. Its skin is hard and leathery, of a yellowish orange colour, with a rich red cheek. It is crowned in a peculiar manner with the large calyx, which ITS CTTLTtlRK. 54S remains and increases in size after the flower has fallen. There IS a pretty bit of mythological history told byRapin, the French poet, respecting this fruit. Bacchus once beguiled a lovely Scythian girl, whose head had been previously turned by the diviners having prophesied that she would some day wear a crown, and who therefore lent a willing ear to his suit. The fickle god, however, not long after abandoned her, when she soon died of grief. Touched at last, he metamorphosed her into a pomegranate tree, and placed on the summit of its fruit, the crown (calyx), which he had denied to his mistress while living. The fruit of the common pomegranate is acid, but the culti- vated variety bears fruit of v«ry agreeable sweet flavour. The interior of the fruit consists of seeds enveloped in pulp much like those of the gooseberry, but arranged in compart- ments, and of the size and colour of red currants. Medicinally it is cooling and much esteemed, like the orange, in fevers and inflammatory disorders. The tree is of low growth, from twelve to twenty feet, with numerous slender twiggy branches, and is very ornamental in garden scenery, either when clad with its fine scarlet flowers or decked with fruit, which hangs and grows all summer, and does not ripen till pretty late in the season. It is well worthy of a choice sheltered place at the north, on a wall or espalier rail, where it can be slightly protected with mats or straw in winter ; and it deserves to be much more popular than it now is in every southern garden. If raised in large quantities there, it would become a valuable fruit for sending to the northern cities, as it is now constantly sent from the south of Europe to Paris and London. Hedges are very often made of it near Genoa and Nice. Propagation and Culture. — This tree is readily propa- gated by cuttings, layers, suckers or seeds. When by seeds, they should be sown directly after they ripen, otherwise they seldom vegetate. Any good rich garden soil answers well for the Pomegranate — and, as it produces little excess of wood, it needs little more in the way of pruning, than an occasional thinning out of any old or decaying branches. Varieties. — There are several varieties. The finest, viz. : 1. The Sweet-Fruited Pomegranate [Grenadier a Fruit. Doux)j with sweet and juicy pulp. 2. The Sub- Acid Fruited Pomegranate ; the most com- mon variety cultivated in gardens. 3. The Wild, or Acid-Fruited Pomegranate, with a sharp acid flavour ; which makes an excellent syrup. Besides these, there are several double-flowering varieties of the Pomegranate which are very beautiful^ but bear no fruiL 550 THE POMEGRANATE. They are also rather more tender than the iruit-bearing ones. The finest are the Double Red Pomegranate, with large and very splendid scarlet blossoms, and tiie Double White Pome- granate, with flowers nearly white. There are also the rarer varieties, the Yellow-Flowered and the Variegated Flower- ED Pomegranate — seldom seen here except in choice green-house collections. •itA APPENDIX. REMARKS ON THE DURATION OF VARIETIES OF FHUIT TREES. It was, for a long time, the popular notion that when a good variety of fruit was once originated from seed, it might be con- tinued by grafting and budding, for ever, — or, at least, as some old parchment deeds pithily gave tenure of land — " as long as grass grows, and water runs." About fourteen years ago, however, Thomas Andrew Knight, the distinguished President of the Horticultural Society of London, published an Essay in its Transactions, tending entirely to overthrow this opinion, and to establish the doctrine that all varieties are of very limited duration. The theory advanced by Mr. Knight is as follows: All the constitutional vigor or properties possessed by any variety of fruit are shared at the same time by all the plants that cat? be made from the buds of that variety, whether by grafting budding, or other modes of propagating. Ii\ simpler terms, all the plants or trees of any particular kind of pear or apple being only parts of one original tree, itsftlf of limited duration, it follows, as the parent tree dies, all the others must soon after die also. " No trees, of any variety," to use his own words, " can be made to produce blossom or fruit till the original tree of that variety has attained the age of puberty ;* and, under ordinary modes of propagation, by gi'afts and buds, all become subject, at no very distant period, to the debilities and diseases of old age. It is remarkable that such a theory as this should have been offered by Mr. Knight, to whose careful investigations the science of modern horticulture is so deeply indebted — as, however common it is to see the apparent local decline of certain sorts of fruit, yet it is a familiar fact that many sorts have also been continued a far greater length of time than the life of any • This part of the doctrine has of late been most distinctly refuted, and any one may repeat the experiment. Seedling fruit trees, it is well-known. are usually several years before they produce fruit. But if a grafl I» jn- Berted on a bearing tree, and after it makes one season fair growth, the grafted shoot is bent directly down and tied there, with its point to the •took below, it will, the next season — the sap being checked — produce flower-budt, and begin to bear, long before the parent tree 652 APPENDIX. one parent tree. Still the doctrine has found supporters abroad and at least one hearty advocate in this country. Mr. Kenrick, in his new American Orchardist, adopts this doc. trine, and in speaking of Pears, says : " I shall, in the following pages, designate some of these in the class of old varieties, once the finest of all old pears, whose duration we had hoped, but iu vain, to perpetuate. For, except in certain sections of the city, and some very few and highly favoured situations in the country around, they (the old sorts; have become either so uncertain in their bearing — so barren — so unproductive — or so miserably blighted — so mortally diseased — that they are no longer to be trusted ; they are no longer what they once were with us, and what many of them are still described to be by most foreign writers." Mr. Kenrick accordingly arranges in separate classes the Old and New Pears ; and while he praises the latter, he can hardly find epithets sufficiently severe to bestow on the former poor unfortunates. Of the Doyenne he- says: "This most eminent of all Pears has now become an outcast, intolerable even to sight;" of the Brown Beurre, " once the best of all Pears — now become an outcast." The St. Germain " has long since become an abandoned variety," &c., &c. Many persons have, therefore, supposing that these delicious varieties had really and quietly given up the ghost, made no more inquiries after them, and only ordered from the nurseries the new varieties. And this, not always, as they have confessed to us, without some lingering feeling of regret at thus aban- doning old and tried friends for new comers — which, it must be added, not unfrequently failed to equal the good qualities of their predecessors. But, while this doctrine of Knight's has found ready sup- porters, we are bound to add that it has also met with sturdy opposition. At the head of the opposite party we may rank the most distinguished vegetable physiologist of the age. Pro- fessor De Candolle, of Geneva. Varieties, says De CandoUe, will endure and remain permanent, so long as man chooses to take care of them, as is evident from the continued existence, to this day, of sorts, the most ancient of those which have been described in books. By negligence, or through successive bad seasons, they may become diseased, but careful culture will restore them, and retain them, to all appearance, for ever. Our own opinion coincides, in the main, with that of De Candolle. While we admit that, in the common mode of propa- gation, varieties are constantly liable to decay or become com- paratively worthless, we believe that this is owing not to natu- ral limits set upon the duration of a variety ; that it does not depend on the longevity of the parent tree ; but upon the car* DURATION OF VARIETIES. 5.' . With which the sort is propagated, and the nature of the cli- mate or soil where the tree is grown. It is a well established fact, that a seedling tree, if allowed to grow on its own root, is always much longer lived, and often more vigorous than the same variety, when grafted upon another st':ck ; and experience has also proved that in propor- tion to the likeness or close relation between the stock and the graft is the long life of the grafted tree. Thus a variety ot pear grafted on a healthy pear seedling, lasts almost as long as upon its own roots. Upon a thorn stock it does not endure so long. Upon a mountain ash rather less. Upon a quince stock still less; until the average life of the pear tree when grafted on the quince, is reduced from fifty years — its ordinary dura, lion on the pear stock — to about a dozen years. This is well known to every practical gardener, and it arises from the want of affinity between the quince stock and the pear graft. The latter is rendered dwarf in its habits, bears very early, and per- ishes equally soon. Next to this, the apparent decay of a variety is often caused by grafting upon unhealthy stocks. For although grafts of very vigorous habit have frequently the power of renovating in some measure, or for a time, the health of the stock, yet the tree, when it arrives at a bearing state, will, sooner or later, suffer from the diseased or feeble nature of the stock. Carelessness in selecting scions for engrafting, is another fertile source of degeneracy in varieties. Every good cultiva- tor is aware that if grafts are cut from the ends of old bearing branches, exhausted by overbearing, the same feebleness of habit will, in a great degree, be shared by the young graft. And on the contrary, if the thrifty straight shoots that are thrown out by the upright extremities, or the strong limb-sprouts are selected for grafting, they ensure vigorous growth, and healthy habit in the graft. Finally, unfavourable soil and climate are powerful agents in deteriorating varieties of fruit-trees. Certain sorts that have originated in a cold climate, are often short-lived and unproduc- tive when taken to warmer ones, and the reverse. This arises from a want of constitutional fitness for a climate different from its natural one. For this reason the Spitzenburgh apple soon degenerates, if planted in the colder parts of New England, and almost all northern sorts, if transplanted to Georgia. But tliis only proves that it is impossible to pass certain natural limits of fitness for climate, and not that the existence of the variety itself is in any way affected by these local failures. Any or all of these causes are sufficient to explain the apparent decay of some varieties of fruit, and especially of pears, over which some cultivators, of late, have uttered so 47 554 APPENDIX. many lamentations, scarcely less pathetic tlian those of Jere. miah. Having stated the theories on this subject, and given an outline of our explanation, let us glance for a moment at the actual state of the so-called decayed varieties, and see whether they are really either extinct, or on the verge of annihilation. Mr. Knight's own observations in England led him to coh- sider the English Golden Pippin and the Nonpareil, their two most celebrated varieties of apple, as the strongest examples of varieties just gone to decay, or, in fact, the natural life of which had virtually expired twenty years before. A few years longer he thought it might linger on in the warmer parts of England, as he supposed varieties to fall most speedily into decay in the north, or in a cold climate. Lindley, however, his contemporary, and second to no one in practical knowledge of the subject, writing of the Golden Pippin,* very frankly states his dissent as follows. " This apple is con- sidered by some of our modern writers on Pomology, to be in a state of decay, its fruit of inferior quality, and its existence near its termination. I cannot for a moment agree with such an opinion, because wo have facts annually before our eyes completely at variance with such an assertion. In Covent Garden, and indeed in any other large market in the southern or midland counties of England, will be found specimens oi fruit as perfect, and as fine, as have been figured or described by any writer, either in this or any other country whatever. Instead of the trees being in a state of " rapid decay " they may be found of unusually large size, perfectly healthy, and their crops abundant ; the fruit, perfect in form, beautiful in colour, and excellent in quality." And the like remarks are made of the Nonpareil. Certain French writers, about this time, gladly seized Knight's theory as an explanation of the miserable state into which several fine old sorts of pears had fallen, about Paris, owing to bad culture and propagation. They sealed the death- warrant, in like manner, of the Brown Beurre, Doyenne, Chau- montel, and many others, and consigned them to oblivion in terms which Mr. Kenrick has already ai)undantly quoted. Notwithstanding this, and that ten or fifteen years have since, elapsed, it is worthy of notice tiiat the repudiated apples and pears still hold their place among all the best cultivators in both England and France. Nearly half the pear-trees annu- ally introduced into this country from France, are the Doyenne and Beurre. And the " extinct varieties " seem yet to bid de- fiance to theorists and bad cultivators. But half the ground is not yet covered. How does the theory • Ovidt to the Orchara, by George Lindley. DURATION OF VARIETIES. 535 work in America ? is the most natural inquiry. In this coun- try, we have soil varying from the poorest sand to the richest alluvial, climate varying from frigid to almost torrid — a range wide enough to include all fruit trees between the apple and the orange. We answer that the facts here, judged in the whole, are de- cidedly against the theory of the extinction of varieties. While here, as abroad, unfavourable soil, climate, or culture, have pro- duced their natural results of a feeble and diseased state of certain sorts of fruit, these are only the exceptions to the general vigour and health of the finest old sorts in the country at large. The oldest known variety of pear is the Autumn Bergamot — believed by Pomologists to be identically the same fruit cultivated by the Romans in the time of Julius Cesar — that is to say, the variety is nearly two thousand years old. It grows with as much vigour, and bears as regular and abundant crops of fair fine fruit in our own garden, as any sort we culti- vate. Whole orchards of the Doyenne (or Virgalieu) are in the finest and most productive state of bearing in the interior of this State, and numberless instances in the western states — and any one may see, in September, grown in the apparently cold and clayey soil near the town of Hudson, on the North River, specimens of this " outcast," weighing three fourths of a pound, and of a golden fairness and beauty of appearance and lus- ciousness of flavour worthy of the garden of the Hesperides, — ■ certainly we are confident never surpassed in the lustiest youth of the variety in France. The same is true of all the other sorts when propagated in a healthy manner, and grown in the suitable soil and climate. Wherever the soil is not exhausted of ihs proper elements the fruit is beautiful and good. The largest and finest crops of pears regularly produced in our own gardens, are by a Brown Beurr6 tree, only too luxuriant and vigorous. Of the Golden Pippin apple, we can point out trees in the valley of the Hudson, productive of the fairest and finest fruit, and the St. Germain Pears grown by a neighbour here, without the least extra care, are so excellent, that he may fairly set them against any one of the newer varieties of Winter fruit. On the other hand, we candidly admit that there has been for some time a failure of many sorts of pear and apple in certain arts of the country. All along the sea-coast where the soil is light, and has been exhausted, by long cultivation, of lime, potash, and phosphates, the inorganic elements absolutely necessary to the production of fine pears, many varieties that once flourished veil, are now feeble, and the fruit is often blighted.* The apparent decline in these districts is owing to the lightnesa ' Th« syraptoms of the decline or decay in ^he pear are chiefly the** 556 APPENDIX. of the soil, wliich m iliis climate, under our liot sun (as 9,e have already remarked), lays the foundation of more than half the diseases of fruit-trees — because, altera few.- years, the necessary sustenance is exhausted by the roots of a bearing tree, and every one knows how rarely it is re-supplied in ihis country. We can from our own observation on the ellects of soil, take a map and mark out the sandy district on the whole sea-board, where certain sorts of pears no longer bear good fruit; \\\n\o. wiihin a few miles, on strong deep loams, the fruit is fair and brautiful — the trees healthy and luxuriant. Nothing is more convincing, on this point, than to compare tha vigour and productiveness of the old pears, at the present mo mcnt, in the new soils of Rochester and Syracuse, abounding, nol merely with vegetable matter, but with the necessary inorganic food, with the same sorts grown along the sea-board, in light soils, where the latter elements are no longer present in sufficient abundance. In the former localities, it is as common to see trees of the old varieties bearing from ten to twenty bushels of unble- mished fruit annually, as it is in the latter to see them bearing only crops of blighted pears. Recent experiments have proved, that it is not sufficient to bring healthy trees of the old varieties from the interior to the sea-board to insure, in the latter localities, fair and excellent crops. But, on the other hand, the complete renovation of blighted trees, in light and exhausted soils, by the plentiful use of wood-ashes, bone dust, lime, and blacksmith cinders, along with common ma- nure, shoM's us distinctly that it is not the age of these vavietiea of fruit which causes their apparent decline, but a w^ant of that food absolutely necessary to the production of healthy fruit. But there is another interesting point in this investigation. Do the newly originated sorts really maintain in the unfavour- able districts the appearance of perfect health? Are the new pears uniformly healthy where the old ones are always feeble ? Undoubtedly this qu(?stion must be answered in the negative. Some of the latest Flemish pears already exhibit symptoms of decay or bad health in these districts. Even Mr. Kenrick, witii The tree, apparently healthy in the spring, blossoms, and sets a crop of IVuit. Towards midsummer its leaves are disfigured with darlc or black spots, and except a few at the cndu, full from the branches. The fruit is covered with black specks, often ceases growin;;; when at half its size, and ill the worst cases the skin becomes hard, cracks, and the fruit is entirely worthless. This rusty and diseased state of tlie skin, is caused by the at- tack of a minute species of fungi (UreJc, Puccinia, etc.), which fasten upon, or arc generated in vegetable surfaces in a languid state of health DURATION OF VAKIETIES. 55 1 hU his enthusiasm for the new sorts, is obliged to make the following admission respecting the Beurrfe Diel pear, the most vigorous and hardy here of all, " 1 regret to add that near Bos- ton this noble fruit is liable to crack badly." We predict tha mtny of tlie Flemish pears originated by Van Mons will become feeble, and the fruit liable to crack, in the neighbour- hood of Boston, in a much less time than did the old varieties. And this leads us to remark here, that the hardness of any variety depends greatly upon the circumstances of its origin. When a new variety springs up accidentally from a healthy seed in a semi-natural manner, like the Seckel, the Dix, and other native sorts, it will usually prove the hardiest. It is, as it were, an effort of nature to produce a nev.- individual out of the materials, in a progressive state, which garden culture has af- forded. Cross-bred seedlings — one parent being of a hardy nature, and both healthy — such as Knight's own seedlings, the Monarch and Dunmore Pears — are next in hardiness. Lastly, we rank varieties reared by Van Mons' method — that of con- linually repeated reproductions. This, as Van Mons distinctly states, is an enfeebling process — without any compensating ele- ment of vigour. Hence it follows as a matter of course, that seedlings of the fifth or sixth generation, as are some of his varieties, must in their origin be of feeble habit. Van Mons himself was fully aware of this, and therefore resorted to " graft- ing by copulation" — in fact, root grafting — well knowing that on connnon stocks these new varieties would in light soils soon become feeble and decayed. It is needless for us to add that hence we consider the Belgian mode of producing new varieties greatly inferior to the English one — since it gives us varieties often impaired in health in their very origin. If any further proof of this is desired, we think it is easily found by comparing the robust vigour and longevity of many native pear trees, to be tonnd in the United States — some of them 80 or 100 years old, and still producing large crops of fruit — with the deli- cate trees of several new varieties now in our gardens, from Europe. These varieties are delicate not only with respect to their constitutional vigour, but they are also more susceptible to injury from the severity of our winter's cold and summer's sun. There are great advantages, undoubtedly, for soils naturally unfavourable, and for small gardens, in grafting the pear upon quince stocks ; yet, as it diminishes the vigour of the tree, it is not impossible that continued propagation from dwarf trees may some, what lessen the vital powers and the longevity of a given variety. The decay of varieties of the Apricot, or Peach, much shorter lived trees by nature, we seldom or never hear of. Vari- eties of both are now in cultivation, and in the most perfect viirour of 20G vears' duration, Tliis, probably, is owing to the 47* 668 APPENDIX. more natural treatment these trees receives generally. Va. rieties of the vine are said never to degenerate, and this is perhaps owing to tiieir having very rarely been propagated by grafting.* We are not without remedy for varieties that have partially decayed in a certain district. If the trees have once been pro- ductive of excellent fruit, and are still in a sound condition, though enfeebled, a thorough renewal of their powers will again restore them to health. To effect this, the soil about the roots should be replaced by new, enriched by manure or peal- compost, and mixed with the mineral substances named in the preceding page. Th.e bark of the trunk and large branches should be well scraped, and, as well as all the limbs, thoroughly washed with soft soap. The head should be moderately pruned. And finally the tree should be suffered to bear no fruit for the two following seasons. After this it will generally bear excellent fruit for several years again. f In making plantations of fine old varieties, in districts where the stock has become feeble, something may be gained by procur- ing grafts or trees from more favourable localities, where the fruit is still as fair as ever — and care should be exercised in selecting only the healthiest grafts or trees. Nurserymen in unfavoura- ble districts should endeavour to propagate only from trees of healthy character, and if those in their own variety are diseased, they should spare no pains to bring into their nurse- ries and propagate only such as they feel confident are healthy and sound. On them, next to the soil, depends very considerably the vigour or debility of the stock of any given variety in the countiy around them. In Mr. Knight's original essay on the decay of varieties, he clearly stated a circumstance that most strongly proves what we have here endeavoured to show — viz : that the local decline * We do not deny that in any given soil there is a period at which a va- riety of tree or plant exhibits most vigour, and after having grown there awhile it ceases to have its former luxuriance. The same is true of wheat or potatoes, and accordingly, farmers are in the habit of " changing their seed." The nutriment for a given variety is after a time exhausted from the soil, and unless it is again supplied the tree must decline. In light soils this speedily happens. In strong, clayey or rocky soils, the naturaj decom- position of which aflbrds a continual store of lime, potasli, etc., the tieces- siiry supply of inorganic food is maintained, and the variety continues liealthy and productive. T It is not uncommon to hear it said that the Newtown pippin — that finest of all apples — is degenerating rapidly. The solution of this is easy. More tiian any other apple does this one need lime, and high culture. In proof, we may state that never have there been finer Newtown pippins raised, or in so large (junntitics, asat tlie present moment on the Hudson River. One gentleman's orchards supply iiundrcds, we may say thousands of barrels to the London markets of the fairest, largest, and highest flavoured fruit we have had the pleasure of seeing or tasting. If any one will turn to page 62, he will speedily see why this variety haa not fallen into decay at Pel- bam farm. DURATION OF VARIETIES. 559 of a variety is mainly owing to neglect, and to grafting on bad stock. We allude to the fact repeatedly verified, that healthy young shoots taken from the roots of an old variety in apparent decline, produce trees which arc vigorous and healthy. "The decay," says he, "of the powers of life in the roots of seedling trees is exceeding slow, coniparalivcly with that in the branches. Scions (or shoots) obtained from the roots of pear trees two hun- dred years old, afford grafts which grow with great vigour, and which are often covered with thorns like young seedling stocks; whilst other grafts taken at the same time from the extremities of the branches of such trees present a totally dilFerent charac- ter, and a very slow and unhealthy growth. I do not conceive that such shoots possess all the powers of a young seedling, but they certainly possess no inconsiderable portion of such powers." This is nothing more, in fact, than going back to the roots, the portion of the tree least exhausted, for the renewal of the health of a variety when the branches of the tree have been exhaust- ed by overbearing, etc. It is a simple and easy mode of in- creasin:: tl;t> vivciir of a sort of delicate habit, to take scionil from young root suckers for grafting anew. This can of cour.se only be done with trees that grow on their own roots — or have not been grafted. And we suggest it as worth the attention of those interested in gardening to graft feeble sorts on pieces of roots, with a view to establishing them finally on their own roots; or to raise them from layers, a more simple mode of at- taining the object. Mr. Knight's idea that old varieties first decay in th^ north, while they yet remain comparatively good in warmer and more southern districts, is by no means borne out by the existing facts in America. On the contrary the decline here, as we have al- ready .stated, is almost entirely along the sea-board, and to the southward. In the interior, and to the north, the same sorts are universally fair and excellent, except in cases where a dis- eased stock has been obtained from the sea-board, and has not recovered its health by removal. The whole middle and west- ern sections of the country abound, more or less, with the finest pears, of sorts that are in a state of decline on Long Island, in portions of New Jersey, or near Boston. But^/ie influence oj the soil, so far as our own observations extend, is, after a certain time, always the same. In this light soil the pear and the apple soon become feeble, because the sustenance afibrded by it is, after a time, insufficient to keep the tree in a continual healthy, bearing state. The moisture afforded by it is not great enough to answer the demand made upon the leaves by our hot summer sun. Unless this is remedied by skilful culture, these fruits must, more speedily fail in health in such districtSi ..) APPENDIX. \ ..Wo in more nivourablc ones thoy will riniaiii as Found and I. r.llhy as ever. From these rciviiiiks, it v. ill be pcrerivcd liuw in:poi!;:nt it is i'i all cxliausicd soils to supply the necessary food lo varieties tliat 1 -.ve " ill out" from the \\ant of it, and how unwise wc believe I" to be to reject such incomparable fruits as the Ncv. town j)ippin, ;rd the Doyenne pear, because in cerla'n local districts, Irom <.;..uses easily explained, they have become fteble and diseased. Note. — To prevent Diicc or rabbits from girdling trees. — > .'rcat injury is done to young orchards in some districts by «' meadow mouse. This little animal always works vndcr ' ver, and therefore docs its mischief in Avintcr when the snow lis deeply upon the ground. A common and effectual m.ode • ■ deterring it is that of treading .down the snow firmly about • i.e stem directly after every fall of snow. But this is a very iioublesome affair. The following mixture will be found to l)e an effectual prcvrn- fion. Take one spadeful of hot slaked lime, one do. of clean I nvs-dung, half do. of soot, one handful of flowers of sulphur, r ix the whole tcgcther with the addition of sufficient water to i ring it to the consistency of thick paint. At the approach of V inter paint the trunks of the trees sufficiently high to be beyond t::c reach of these vermin. Experience hns proved that it docs I injury to the tree. A dry day should be chosen for its appli- < Mtion. English nurserymen are in the habit of protecting nurseries of .*■ all trees from the attacks of rabbits, simply by distributing Mirough the squares of the nursery coarse matches made by dip- , ing bunches of rags, cr bits of tow, in melted sulphur, r.nd fast- ( ning these in split stakes a couple of feet high. The latter are >-*'ick into the ground, among the trees, at from 12 to 20 ftcl .■^)art, and are said completely to answer the purpose. Note. — Wash for the trunks and branches of fruit trees. — The best wash for the stems and branches of fruit trees is made by dissolving two pounds of potash in two gallons of water. This is applied with a brush at any season, but, per- haps, with most effect in the spring. One, or, at most, two ap- plications will rid the stem of trees of the bark louse, and render it smooth and glossy. It is far more efficacious than whitewash, as a preservative against the attacks of insects, while it promotes the growth of the tree, and adds to the natural lively colour of the bark. The wash of soft soap is also a very good one for many pur- i>oses. Though not equal for general purposes to the potash ivash, it is better for old trunks with thick and rigid bark, KEY TO FKENCH NAMES. 661 as a portion of it remains upon the surface of the bark for some time, and with the action of every rain is dissolved, and thus penetrates into all the crevices where insects may be lodged, destroying them, and softening the bark itself. Note. — Key to French standard names of Fruit. — To meet the wants of some of our farming friends, in various parts of the country, who are zealous collectors of fruit, but at the same time are more familiar with plough-handles than with the sound of Monsieur CrapamVs polite vernacular, we have prepared the following little key to the pronunciation of such French names as are necessarily retained among the standard varieties. So long as these sorts must retain their foreign names, it is very desirable that they should be correctly pronounced. To give to these French terms what appears to merely English readers the proper sound is often as far as possible from the true pro- nunciation. A skilful Hibernian gardener puzzled his em- ployer, a friend of ours, during the whole month of September with some pears that he persisted in calling the "Lucy Bony," until after a careful comparison of notes, the latter found he meant the Louise Bonne. We have, therefore, in the following, eschewed all lettera with signs, and given, as nearly as types alone will permit us, the exact pronunciation of the French names. KEY TO FRENCH NAMES. Court Pendu Plat.— Coor Pahn du Plah. Drap d'Or — Drah dor. Fenouillet Gris — Fen-nool-yai Gree. Male Carle.— Mai Carl. Pomme de Neige. — Pum de Naije. Reinette Blanche d'Espagne. — Ren-ett-Blansh d'Elip.^u Reinette Triomphante. — Ren-ett Tre-ome-fant APRICOTS. Albergier. — Al-bare-je-ai. jhianfon. — ^Bre-abn- sohn . WI2 APPENDIX. CHERRIEB. Belle de Choisv. — Bel de Shwoi-sey. Belle Magnifique. — Bel Man-gne-feek. Bigarreau. — Be-gar-ro. Bigarreau Rouge. — Be-gar-ro Rooje. Bigarreau Couleur de Chair. — Be-gar-ro Coo-lur de Shair Bigarreau Gros Coeuret. — Be-gar-ro Gro Keur-ai. Bigarreau Tardif de Hildcsheim. — Be-gar-ro Tar-deef de HildeshmiL Gros Bigarreau Rouge. — Gro Be-gar-ro Rooje Griotte d'Espagne. — Gre-ote Des-pan. Chasselas Musque. — Shah-slah Meu9-kay Chasselas de Fontainebleau. — Shah-slah de Fone-tane-bl& Ciotat. — Se-o-tah Lenoir. — Lun-war. NECTARINES. Brugnon Violet Musque. — Brune-yon Ve-o-lay Meus-kay. Brugnon Musque. — Brune-yon Meus-kay. D'Angleterre. — Dahn-glet-are. Due du Tellier. — Deuk du Tel-yay. PEACHES. Abricotee. — Ab-re-co-tav. Belle de Vitry.— Bell de Ve-tree. Grosse Mignoniie. — Groce Mene-yon. Madeleine de Courson. — Mad-lane de Coor-son. Pavie de Pompone. — Pah-vee de Pom-pone. Pourpree Hative. — Poor-pray Hat-eve. Sanguinole a Chair adhtrrente. — Sahn-gvve-nole ah Shair Ad-hay-roNt Amire Joannet. — Am-e-ray Jo-ahn-nay. Ananas.— An-an-ah. Ananas d' Etc.— An-an-ah Da-tay. Angleterre. — Ahn-glet-are. Beurre. — Bur-ray. Belle de Bruxelles — Bel-de Broos-ell. Belle et Bonne. — Bel-a-Bun. Belle Lucrative. — Bel-lu-crah-teve. Beurro de Capiumont. — Bur-ray de Cap-u-mohn. Beurre d'Amalis. — Bur-ray Dah-mah-lee. Beurre Gris d'Hivcr Nouveau. — Bur-ray Gree Dee-vair Noo-TO. Beurre Diel. — Bur-ray De-ell. Beurre Bronzee. — Bur-ray Brone-zay. Bezi d'Heri. — Ba-zee Daree. Bezi Vaet. — Bazee Vah-ai. Beurre Crapaud. — Bur-ray Crah-po. Bezi de Montigny. — Bay-zee de Mon-teen-gnee. Bon Chretien Fondante. — Bone Cray-tJ-an Fone-donte. Boucquia. — Boo-kiah. Calebasse Grosse. — Cal-bass Groce. Capucin. — Cap-u-san. Chaumontel trea Gros.— Sho-mone-tell tray Gro. APPENDIX. 668 Compte '!o. Lainr.— Coiite de Lali-me. Colinar Epine. — Cole-mar A-pcen. Crassanne. — Cras-sahn. Cuisse Madame. — Kuees Mah-dam. D' Amour. — Dam-oor. De Louvain. — Dul-oo-van ' Delices d'Hanienpont. — Day-lece Dar-dahn pone. Doyenne dEte. — Dwoy-on-nay Day-tay. Doyenne Panache. — Dwoy-on-nay Pan-ah-Shay. Dumortier. — Du-mor-te-ay. Duchcsse d'Angouleme. — Du-shess Dong-goo-lame. Duchesse d'Orleans. — Du-shess Dor-lay-on. Enfant Prodige. — On-font Pro-deeje. Epine d'Ete. — A-peen day-tay. Figue de Naples. — F'eeg de Nah-pl. Fondante d'Automne. — Fone-donte do-tonn. Forme de Delices — Form de Day-lece. Forelle. — Fo-rel. Fondante du Bois. — Fone-dont du Bwoi. Fortunee. — For-tu-nay. Franc Real d'Hiver. — Fronk Ray-ahl Dee-vair. Glout Morceau. — Gloo Mor-so. Hericart. — Hay-re-car. Jalousie. — Jai-oo-zee. Jalousie de Fontenay Vendee. — Jal-oo-zee de Fone-ten-ai Vonniay. Leon le Clerc. — Lay-on le Clair. Limon. — Lee-mohn. Louise Bonne. — Loo-eze Bun. i Madeleine, or Citron dcs Carmes. — Mad-lane, or Coe-trone day Ctra. Marie Louise. — Mah-rc Loo-eze. Michaux. — Me-sho. Passans de Portugal. — Pah-sahn de Por-tu-gal. Pailleau. — Pahl-yo. Paradise d'Automne — Par-ah-deze do-tonn. Pa.s3e Colmar. — Pass Col-mar. Quilletette.— Keel-tet. Reine Caroline. — Rane Car-o-lene Reine des Poircs. — Rane day Pwore. Rousselet Hatif. — Roos-lay Hat-ee£. Sanspeau. — Sahn-po SieuUe.— Se-ull. Sucre3 de Hoyerswarda. — Seu-cray de Hoyersword*. Surpasse Virgalieu. — Seur-paas Vere-gal-yu. St. Germain. — San Jare-man. Sylvange. — Seel-vonje. Vallee Franche — Vol-lay Fronsh. Verte Longue. — Vairt Longh. Verte Longue Panachee. — Vairt Longh Paa-ah'^lnqr. V i rgouleuse. — V ere-goo-leuz. Wilhelmine. — Wil-el-meen. PLUMS. Abricotee Rouge. — Ab-re-co-tay Rooje, Diapree Rouge. — De-ah-pray Rooje. Drap d'Or. — Drah-dor. Jaune HAtive. — Jaun Hat-eve. Mirabelle. — Me-rah-bell. Precoce de Tours. — Pray-cose de Toor. Prune Suisse.— Prune Su-ece. Rovale H&tive. — Rwoy-al Hat-«lotched Leaved Roman 157 Blenheim 1 58 Blanc 159 Breda IS* Brussels 155 Brown Masculine 158 Brianijon 159 D'Alexandrie 156 De Hollande 154 De St. Jean 15S INDEX OF FRUITS. 569 Page Ve St. Jean Rouge lo5 De JVancy 155 De A'ancy If)? De jYancy 159 Douhle flowering Apricot 160 Du Pape 154 Dunrnore 15'5 Dunmore\ Red Frontignan 24G Red Constantia 240 Rhenish Red 247 Roanoke 258 Rother 230 Royal Muscadine 242 ROssling 245 Rudcsheimerbcrg 245 Salisbury Violet 237 Saint Piter's 238 Sauvignien noir 240 Sckwarzer Frtihzeiteger 239 Scotch White Cluster 242 Schloss Johannisberg 245 Schuylkill Muscadell 253 Schuylkill Muscadine 233 Scuppernong 258 Schwarzer 236 Segar-Box Grape 257 Shurtleft's Seedling 257 Sir William Rowley's Black . 236 Sir A. Py telle' s Black 237 S7nall Black Cluster 236 Smart's Elsingburg 255 Spring Mill Constantia 253 Steward's Black Prince 237 Slillward's Siveetwater 244 Striped Muscadine 246 Sumpter 256 Switzerland Grape 246 Syrian 242 Tasker's Grape 253 Tottenham Park Muscat 243 Tokai Blanc 244 To Kalon 254 Trailer 237 Trollinger 237 True Burgundy 236 ' Turner's Black 240 Valentine's 237 Variegated Chasselas 246 Variegated Chasselas 247 Verdelho 243 Verdilhio 243 Verdal 24S Victoria 237 Warner's Black Hamburgh . . 237 Wafer Zoet J\"oir 239 Water Zoete Blanc 244 Wantage 247 Warren 258 Welscher 237 Weissholziger Trollinger. . . . 237 West's St. Peter's 238 White Parsley-Leaved ^240 White Metier *241 White Chasselas 243 678 INDKX 01' FKUITS. Pugc. IVliito Muscat of Alexandria. . 213 ]Mtitc Muscat '21."! IV/iite Muscat of Lunel 21.J IVliile Frontii^nan 'ill White Constantia 'ill White Frontiuac 2 i-1 While? Sweet Water 24 1 White Muscadine 24-1 While Tokay . 24-1 Wiiite Hamburgh 24') White Lisbon 24.j White Portugal . . 245 White Raisin 24') Wlule Nice 245 Wliite RIssling 245 Winne 253 Wilmot'sNew Black Hamburgh 237 Weisser Muscateller 244 Weisse Muscaten Traubc. . . . 244 Zebibo 243 MELONS. Reechwood 540 Black Rock 54i ) Citron 53i» Dam]>slia 511 Early Canteloup 54U Franklin's Green Fleshed 53y Green Hoosaince 54U Green Valencia 540 Improved Green Flesh 53'J Keising 540 Large Gerniek 540 Netted Canteloup 540 Nutmeg 53'J R&ck Canttloup 54 1) Sweet Ispahan 540 MULBERRIES. Black or English 2G0 Johnson 2fJ0 Red 25y NECT .BRINES. Anderson's 508 Andersons (of some) 503 Anderson'' s Round 508 Aromatic 506 Black 508 Black Murry 505 Boston .' 502 Broomfield 507 Brugnon Hatif 506 Bntgnon, Red at the Stone. ,. 506 Brugnon de A^eunngton 5(18 Brugnon Musqvi 5l.'*< Brugnon Violette Musquie. . . 508 Clurcmont 503 Common Elruge 503 Cowdray White 505 UAngieierre 503 Downton 503 Due du Tellier's 503 Due de Tiliii 5o3 Due de Tcllo 503 Du Tilhys 503 Early Violet 506 Early Brugiion 506 Early Newi ngtnn 508 *' Early Black' JWwington 508 Early Black 503 Elruge 503 Emerton's »V«o White 505 F'airchikrs 504 Fairchild's Early 504 Fine Gold- Fleshed 507 Flanders 505 French A'eivington 503 Golden 507 Hardwicke Seedling 504 Hampton Court 506 Hunfs Tawny 504 Hunt's Large Tawny 504 HunCs Early Tawny 504 Large White 505 Late Green 506 Large ii car let 506 Lewis 502 Lord Selsey's Elruge 506 Lucotnbe's Black 508 Lucombe's Seedling 503 Murrey 505 Alurry 505 New \Vhite 505 A'eal's White 505 Aew Scarlet 506 Newington 503 A\w Dark J\\-wington 503 jYew Early jYiwington 503 Oatland's 5L'3 Old White 505 Old JWwington 303 Old Roman 508 Orange 507 Perkins' Seedling 502 Peterborough {of some) 5(j3 Peterborough 506 Petite Violet te Ha.tive 506 Pitmastoa Orange 506 Red Roman 50S Roman 508 Rough Roman 508 Scarlet jYewinglen 508 Scarlet 508 INDEX OF FRUITS. 577 Page. Fu.m Hill 508 cimith's JVewington 508 Spring Grove. 503 Temple's 503 Vermash (of some) 50G Violette Hitive 506 Violet 500 Violette Angervilliires 50G Violette Musqu6e 500 Violet, red at the stone 50G Violet Mnn\ 506 Williams' Orange 506 Williams' Seedling 500 NUTS. Chestnut 202 Chinquepin 202 Cosford Filbert 261 European Walnut 200 Filbert 201 Frizzled Filbert 201 Hickory Nut 201 Nortlihamptonshire Prolific Filbert 262 Red Filbert 262 White Filbert 262 Broad-Leaved Olive 5 18 Common Olive 547 Long-Leaved 517 Olivier a fruit arrondi 5 18 Olivier Pleureur 548 Olivier Picholine 54S Wild American 547 ORANGE FAJIILT. 1. Oranges. Bcrgamot 544 Blood Red .544 Common Sweet 544 Fingered 544 Maltese 544 Mandarin 544 Pear- Shaped 514 Ribbed 544 Seville 544 St. Michael's 544 Sweet- Skin7ied 544 2. Lemons. Common 545 Sweet 545 3. Limes. Common 545 Porno d' Adamo 5-15 49 p»t». POMEGRANATES. Double Red 550 Double White 550 Grenadier a Fruit Doux,. . . 549 Sweet Fruited 549 Sub-acid Fruited 549 Variegated Flowered 550 Yellow Flowered 550 Wild, or Acid-Fruited 549 Abricotee 489 Acton Scott 471 Admirable Tardive 472 Admirable 477 Admirable Jaune 489 Alberge Jaune 492 Algiers Yellow 496 Algiers Winter 496 Anne 474 Apricot Peach 489 Astor 471 Avant Rovge 482 Avant Peche de Troyes 482 Avnnt Blanche 483 Barrington 472 Baltimore Beautv 490 Bellegarde .' 471 Belle de Vitry 472 Bellis 472 Belle Beaut6 478 Belle de Vitry 477 Belle Bausse 473 Belle de Paris 482 Bergen's Yellow 490 Betterave 494 Blood Clingstone 493 Blood Cling 493 lUood Freestone 494 Bourdine 479 Boudin 479 Brevoort 472 Brevoort's Morris 472 Brevoort's Seedling Melter... 472 Brown JVutmeg 482 Buckingham Mignonne 472 Cardinale 494 Catherine 494 Chancellor 473 ChaaccUitre 473 Chinese Peach 500 Clinton 473 Claret Clingstone 493 Cole's Early Red 473 Cooledge's Favourite 473 Cooledge's Early Red Rareripe 473 Colmel Ansley'i 473 578 INDEX OF FRUITS. Pag^e. Cole'fi White Malocoton 481 Columbia 491 Crawford's Late Mclocoton. . . . 4'Jl CrawfuriTs Early 490 Crawford's Early Mclocoton. . . 490 Crawford's Superb Jifalaca- tune 491 Cut-Leaved 477 n Mrirot 4S9 Double Montagne 474 Double Mountain 474 Dorsetshire 4S3 Double Swalsh 4S5 D' Orange 4S9 Double IJlossoir.ed 499 Double Flowering 499 Druid Hill 474 Early Anne 474 Early Tillotson 475 Early York 475 Early Newington Freestone. . . 470 Early jYcwington 470 Early Sweet-Water , 476 Early Admirable 477 Early Purple jivant 47S Early May 47S Early Vineyard 47S Early Red A'utmeg 4S2 Early White JVutmeg 4S3 Early Purple 4S4 Early Royal George 485 Early Sourdine 485 Early Red Rareripe 483 Early Crawford 490 Early J\''ewington Cling 498 Edgar's Late Melting 473 Emperor of Russia 477 Favourite 477 Favourite Red 477 Flat Peach of China 5UU Fox's Seedling 478 French Mignonne 478 French Royal George 471 French Magdalen 4S1 Freestone Heath 479 French Bourdine 479 Free-stone Heath 481 Galande 471 George the Fourth 478 Gold Fleshed 492 Golden Mignonne 492 Green JWitnieg 471 Grosse Mignonne. . . . , 478 Grimwood's Royal George ... 478 Grimwood's A'^ew Royal George 4 78 Griffin's Mignonne 4S5 Grimwood's Royal Charlotte . 480 Grosse Jaunc 2'ardive 489 Qreen Catherine 497 Oroa Malecaton 49S Pig* Grosse Persique Rouge 498 Maine's Early Red 47& Heath Clingstone 494 Heath 494 Hero of Tippecanoe 4 99 Hoffman's Pound 481 Hogg's Melocoton 4 92 Incomparable 495 Italian 482 Java GOC Johnson's Early Purple 478 Sudd's Melting 479 Kenrick's Healli 479 Kcw Early Purple 486 Kennedy's Carolina 496 Kennedy's Lemon Cling 496 Late Chancellor 473 Large Early York 475 Large American A''ut)neg 47G U Admirable 477 Large French Mignonne 478 La Royale 47S La Royale 479 Late Admirable 479 Late Purple 479 La Grange 4S0 Large Red Rareripe 4S5 Large Red Rareripe 4 SO Lady Ann Steward 481 Late Red Rareripe 486 Lady Gallatin 492 Large Yelloto Rareripe 493 Late Admirable Cling 49C Large White Clingstone 495 Late Yellow Albcrgc 49G Largest Lemon 496 Large JK^ewington 497 Lemon Clingstone 496 Lord Montague's jYoblesse. . . . 4S3 Lockyer's Mignonne 485 Lord jYelson's 486 Lord Fauconberg's Migiionne. 486 Long Yelloio Pine Apple 4<)6 Luscious White Rareripe 431 Madeleine de Courson 481 Madeline Rouge 481 Malta 482 Malte de jYortnandie 482 Madeleine Rouge a Petites Fleurs 485 Madeleine Rouge 2'ardive. . . . 486 Aladelcine Rouge a Moyen?ies Fleurs 486 Madeleine a Petites Fleurs . . . 486 Malagatune 492 Malacatune 492 Marie Antoinette 493 Mellish's Fa.vorite 4S3 Mignonne 478 Millefs Mignonne 485 INDEX OF IliUITS. 679 Page M)nlague 47-1 Montauban -174 Motteux's 479 Morris's Red Rareripe 480 Morris Red 480 Morris White Rareripe 481 Morris White 481 Morris White Freestone 481 Morrisania Pound 481 Alorri.son's Pound 481 Monstrous Pavie 498 Monstrous Pompone 4'jS JVarbonne 479 J\''tici>:gton Peach 470 JVt-M' Cut-leaved 477 JVeilfs Early Purple 478 Js^eio Royal Charlotte 486 J\''ew York White Clingstone. 495 JVewitigloH 497 Nivette 483 JVivette Veloutie 483 JVoisette 473 Noblesse 483 J\'oir de Montreuil 471 October Yellow 496 Oldmixon Freestone 484 Oldniixon Clearstone 484 Oldmixon Clingstone 497 Old Newington 497 Orange Clingstone 497 Orange Peach 489 Pavie Admirable 495 Pavie de Pomponne 498 Pavie de Componne Grosse. . . 498 Pavie Rouge de Compone 498 Pavie Caum 498 Pavir Monstreux 498 Peche Royale 479 Piche Malte 482 Peche Jaune 492 Peche a Fleurs Doubles 499 Peche a Fleurs Semi- Doubles. 499 Peeu- To 500 Pine-Apple Clingstone 496 Pourpree de JVormandie 478 Pourpr6e Hative 478 Pourprie Tardive 479 Pourpr6e Hative d Grandes Fleurs 484 Pourpree Hative 484 Poole's Large Yellow 491 Poole's Late Yellow Freestone. 491 President 484 Prince's Red Rareripe 4S6 Purple Avant 478 Purple Alberge 492 Red Rareripe 480 Red Rareripe 485 Red Magdalen 481 Pag* Red Nutmeg 482 Red Avant 482 Red Cheek Melocoton 492 Red Magdalen 485 Red Cheek Malocoton 492 Red Alberge 492 Red Heath 494 Reid's Weeping Peach GOO Royal Kensington 478 Ronald's Seedling Galande. . 478 Royal Sovereign 478 Royale 479 Rouge Paysanne 4S1 Royal George 485 Royal Charlotte 48G Rose 487 Rosanna 493 Sanguinole a Chair Adherente. 494 Scott's Early Red 487 Serrated 477 Sclby's Cling 495 Smock Freestone 492 Smith's Newington 498 Smith's Early A''ewifigton. . . . 498 Smooth-leaved Royal George. 471 Snow 486 Stewart's Late Galande 473 Strawberry 487 St. George 492 Superb Royal 478 Superb 485 Sweet Water 476 Stoiss Mignonne 478 Teton de Venus 479 Tippecanoe 499 True Red Magdalen 481 Unique 477 Vanguard 483 Van Zandt's Superb 487 Veloutie Tardive 483 Veloutie de Merlet 478 Violette Hative 471 Vineuse 478 Vineuse de Fromentin 478 Waxen Rareripe 487 Washington 488 Washington Red Freestone. . . 488 Walter's Early 488 Washington Clingstone 499 Weeping Peach 500 White Rareripe 481 Wfiite Malacaton 481 White Nutmeg 483 IVliite Avant 483 White Imperial 488 White Blossomed Incomparable 489 White Blossom 489 Willow Peach 489 Williamson's JVew York 49? o8U INDEX OF FRUITS. Page. Yellow Admirable 4S9 Yellow Malocoton 4'J2 Yellow Malagatune 492 Yellow Alberge 492 Yellow Rareripe 492 Yellow Rareripe 493 Yellow Pine Apple 496 PEARS. Ah ! Mon Dieu 3S3 Alpha 343 Althorpe Crassaune 352 Amire Joannet 330 Ambrosia 331 Amory 349 Amande Double 353 Amanda's Double 353 Amoselle 430 Andrews 349 Ananas 349 Ananas d'Ete 350 Ananas 350 Angleterre 351 Angora 423 Archiduc d'JEU 330 Aston Town 351 Autumn Colmar 353 Autumn Bergamot 366 Bartlett, or Williams' Bonchr^- tien 334 Bartlett 334 Badham's 357 Belle de Bruxelles 334 Belle d'Aout 334 Beau Prisent. 337 Bellissime d'Eti 339 Bellissime Supreme 339 Bellissime Jargonelle 339 Belmont 353 Belle et Bonne 353 Beurre Haggerston 333 Beurri d'.lngleterre 351 Beurri Boucquia 355 Beurre de Capiumont 357 Beurr6 Gris 357 Beurri Rouge 357 Beurre d' Or 357 Beurre Dorie 357 Beurri d'Amboise 357 Beurri du Roi 357 Beurri 357 Beurri cTAnjou 357 Beurre d'Anjou 360 Beurri Vert 357 Beurre Bosc 358 Beurri tf Yelle 358 Beurri d'Yelle 360 Beurri d'Amalis 360 Beurri d: Amaulu 360 Beurri d'Amanlia 360 Beurre Did 360 Beurri Roy ale ' 360 Beurri Magnijique 360 Beurri Incomparable 360 Beurre Knox 361 Beurre Kenrick 362 Beurre Duval 363 Beurre Preble 363 Beurre Colmar 363 Beurri Colmar d'Automne... 363 Beurre de Beaumont 364 Beurre Van Mons 364 Beurre Romain 364 Beurre de Ranz 427 Beurri Ranee 427 Beurri Epine 427 Beurri de Flandre 427 Beurre Bronzee 423 Beurri d^Alenqon 430 Beurri d'Hiver 433 Beurri Fortunie 436 Beurri d' Hardenpont 437 Beurri d'Hiver JK'ouvelle 437 Beurri d'Aremberg 437 Beurri de Cambron 437 Beurri d'Austrasie. .. .'. 438 Beurri Colman Gris, ditPri- cel 444 Betirri d'Argensofi 444 Beurri de JUalines 450 Beurre Van Marum 365 Beurre Spence 365 Beurre Crapaud 365 Beurre Picquery 365 Beurri Beauchamps 367 Beurri Romain 368 Beurri Blanc de Jersey 363 Beurri Curti 371 Beurri de Payence 374 Beurri Plat. 375 Bcrgaloo 378 Beurri Blanc 373 Beurri Rouge 3S0 Beurri Bronzie 383 Beurre or Bonne Lauise-d'Ar- audori 397 Beurre J\~iell 401 Beurri Sieulle 413 Beurre d'Aremberg 423 Beurri des Orphelins 423 Beurre de la Pentecdte 425 Bettrri d' Hiver de Bruxelles. . 4'15 Beurri Roitpi 425 Beurri de Puques 425 Beurre Gris d'Hiver Nouveau . . 426 Belle de Brussels 353 BeziVaet 428 INDEX OF FRUITS. 581 Page. Bezi d'H^ri 428 Btzi Royah 428 Birgamotte de Paques 429 Bergamotte (VHiver 429 Bergamotte de Bugi 429 Bergamotte de Toulouse 429 Bergamotte d'HoUande 430 Bergamotte de Fouigre 430 Bergainot d'^Eti 333 Bergamotte d'Angleterre 333 I3eri;ainotte Suisse 367 J3ergaiaotte Cadette 367 Bergamotte Crassane 375 Bergamotte Sylvange 413 Bergamotte de la Pentecdte. . 425 Bezi de Chaumontelle 433 Bezi d' Echassey 435 Bezi de Chasserie 435 Belle de Jersey 448 Beauchamps 367 Bezi de Montigny 368 Bezi de la Motte 368 Bein Armudi, , 368 Belle de Flanders 386 Belle Lucrative 387 Bezi Chaumontelle trhs gros. . 425 Bishop's Thumb 369 Bloodgood 332 Bleeker's Meadow 355 Black Worcester 429 Black Pear of Worcester 429 Bon Chritien d'Eti 346 Bonne de Keingheitn 347 Boucquia 355 Base's Flaschenbirne 35S Bonne Rouge 366 Bon Chretien Fondante 370 Bonne-ente 378 Bouche JS'buvelle 386 Bosch 386 Bosch Sire 386 Bo.tch Peer 386 Boston Epargne 392 Bon Chretien d'Espagne 430 Bon Chretien Turc 430 Boiirgcnnester 448 Bonne de Al alines 450 Brou:;ham 354 Brown Beurr6 357 Brocas Bergaraot 366 Braddock's Field St ant ard. . 399 Broom Park 428 Bretagne le Cour 445 Brown St. Germain 447 Brande's St Germain 448 Buffam 356 Buffum 356 Burnett 370 Buiiet- Pritr 378 49* Poft. Bujaleuf 45C Caillot Rosat d'Eti 345 C apiumont 357 Calafiasse Bose 358 Cabot 37C Capsheaf 374 Calebasse 374 Calcbasse Double Extra 374 Calebasse d'HoUande 374 Calebasse Grosse 374 Capucin 37f Capuchin 375 Claire 375 Calhoun 376 Cambridge Sugar Pear 392 Canning 425 Catillac 432 Cadillac 432 Cellite 444 Chelmsford 370 Charles of Austria 376 Charles d'Autriche 376 Charles d'Autriche 401 Chaumontel tres gros 425 Chaumontel 433 Chapman's 444 Chambers' Large 448 Chambrette 450 Citron 336 Citron des Carmes 341 Citron de Septembre 378 Citronenbirne Bomisehe Grosse Punctirte 3^2 Clara 375 Clinton 376 Clion 448 Common Bergamot 366 Compte de Lamy 371 Comprette 371 Commodore 372 Copea 373 Colmar Epine 376 Colmar Neill 376 Comtesse de Frisnol 388 Compte de Michaux 398 Cglmar Bosc 401 Colmar Deschamps 423 Columbia 430 Colvmbian Virgalieu 43U Columbian Virgalouse 430 Comstock 432 Comstock Wilding 432 Colmar 434 Colmar Dori 434 Colmar d'Hiver 437 Colmar Jaminette 438 Colmar Gris 444 Colmar Hardenpont 444 Colmar Souveraine 444 582 INDBX OF FRUITS. Page. Colmar Preule 444 Coltnar Dorle 444 Crawford 335 Croft Castle 372 Cross 432 Crassane 375 Crisane 375 Cuisse Madame . . . ^ 339 Cuisse Madame 347 Cushing 373 Cumberland 375 Culotte de Suisse 419 Ci/priis Pear 343 D\imbre 341 D' Amour 383 jyMondance 383 jyjlrevxberg Parfait 423 UAueh 434 BAiistrasie 438 ly Ananas 444 Dearborn's Seedling 330 De ValUe 347 De Keinzheim 347 Des Trois Tours 360 De Melon 360 Piean's 378 Dechantsbirne 378 De Louvain 383 Delices d' Hardenpont 384 D6lices d'Ardenpont 3S4 De Vigne Pelone 338 Deschamps 423 De Maune 434 De Tonneau 443 Die Sommer Christebirne .... 346 DiePs Butterbirne 360 Diel 360 Dillen 360 Diamant 366 Dingier 371 Dix 378 Dorothie Roy ale 360 DoyennS d'EtS 330 Doye>in6 37S Doyenni Blanc STS Doyenne Panache • 380 Doyenni Galeux 380 Doyenni Boussouck 380 Doyenni Gris 3S0 Doyenni Rouge 3S0 Doyenni Roux 3S0 Downham Seedling 395 Doyenni d'Hiver 425 Doyenni du Printemps. : 425 Doyenni d'Automne . . 380 Dumortier 378 Dunmore 350 Duchesse d' Angouleme 381 Duchess efMars 382 Duchesse de Mars 383 Duchesse d'Orleans 384 Dundas 384 Due d'Aremberg 423 Du P&tre 425 Dumas 448 Early Sugar 330 Early Beurri 331 Early Biurri 332 Early Bergamot 333 Early Queen 341 Early Chaumontelle. 34 1 Early Catherine 343 Early Rousselet. 313 Easter Beurre 42') Easter Bergamot 429 Echassery 435 Echasserie 435 Edward's Elizabeth 385 Edwards' Henrietta 385 Edwards' William 420 Ellanrioch 333 Emerald 435 English Red-Cheek 339 English Beurrk 351 English Bergamot 366 English Autumn Bergamot. .. 366 Enfant Prodige 385 Epargne 337 Epine Rose 345 Epine d' Eti Couleur Rose. . . 315 Epine d" Eti 345 Epine d' Etc 346 Etourneau 450 Eyewood 386 Ferdinand de Meester 409 Fingal's 333 Figue de Naples 3SS jF^^ Pear of JVaples 3SS Fin Or d'Hiver 436 Fleur de Guignes 345 Flemish Beauty 386 Flemish Bon Chretien 430 Fondante 344 Fondante du Bois 386 Fondante Musguie 346 Fondante Van Mons 387 Fondante d' Automne 387 Fondante du bois 401 I'"ondante du Bois 435 Fondante de Panisel 444 Fondante de Mons 444 Forme de Delices 388 Forelle 389 Forellen-birne 389 Forme de Marie Louise 399 Fortunee 436 Frauenschenkel 337 Frederic de Wurtemburg 390 INDEX OF FRUITS. 583 Page. Frederick of Wurtemburg. ... 390 Franzdsische Rumelbinie 42S Franc Heal d' Hiver JStJ Franc Rtal (T Etk 311 Franc Rial 130 Fulton 391 Gansel's Bergamot 3GG Qarde tT Ecosse 436 Gambier 444 Gendesheim 392 Germain Baker 448 GUison 349 Gil-o-gile 43G Gil-o-gil 430 Glout Morceau 437 Gloux Morceaux 437 Golden Beurr6 357 Golden Beurre of Bilboa 302 Gore's Heathcot 394 Gotilu Morceau 437 Got Luc de Cambron 437 Green Chisel 337 Green Chisel 341 Green Sugar 337 Grosse Cuisse Madame 337 Gros Micet d' Et6 344 Gratioli 340 Gratioli d' Eti 346 Gratioli di Roma 340 Gracieuse 333 Grey Beurri 357 Grosse Dorothie 300 Grosse Dillen 300 Gray Doyenne 3S0 Gray Butter Pear 330 Gray Deans 380 Green Pear of Yair 392 Green Yair 392 Great Citron of Bohemia 392 Green Sylvange 413 Grand Monarque 432 Groote Mogul 432 Groom's Princess Royal 43S Gurle's Beurri <..... 306 Guernsey. 412 'Harvest rear 330 Hampden's Bergamot 333 Hazel 337 Harvard 392 Hacon's Incomparable 395 Hardcnpont du Printemps . . . . 427 Hardenpont d' Hiver 437 HardcnponVs Winter Butter- birne 437 Hardenpont du Printemps. ... 438 Hessel 337 Henry the Fourth 393 Henri Quatre SW Hericart 394 Paf& Heathcot 394 Hooper's Bilboa 36.i Holland Bergamot 430 Hull 394 Huguenot 394 Imp6ratrice de France 386 Incomjiarable 434 Inconnue la Fare 446 Isambert : 357 Isambert le Bon 357 Ives" Bergamot 306 Jargonelle, English 337 Jargonelle, French 339 Jacquin 393 Jalousie 395 Jalousie de Fontenay Vendee . 396 Jafkman's Melting 396 Jagdbirne 435 Jaminette 43S Jilogil 43t Joannette 33G Johonnot 393 Josephine 38G Josephine 427 Josephine 43S John 443 July Pear 344 Julienne 33'J Kattern 343 Kaiserbirne 378 Kaiser d'Automne 378 Katzenkopt 432 King Edward's 390 Knevetfs J\'ew Swa7i's Egg . . 399 Knight's Monarch 439 Konge 347 Kronprinz Ferdinand 437 Kronprinz Von Oestreich. . .. 437 Large Summer Bergamot 333 Large Sugar 34G Large Seckel 355 La Fortunie de Parmentier. . . 436 La FortunSe de Paris 436 Lawrence 442 La Bonne Malinoise 450 Leon le Clerc 440 Lion le Clerc de Laval 440 Lewis 441 Lent St. Germain 448 Le Cur6 448 Limon 340 Little Muscat 340 Little Musk 340 Little Swan's Egg 393 Linden d'Automne 437 Lodge 393 Long Green 418 L' Orpheline 423 Lord Cheney's 430 664 INDEX OF FRUITS. Page. Louise Bonne de Jersey 397 I.onise Bonne of Jersey 397 Louise Bonne tTjlvranchea.. . . 3P7 Louise Bonne 441 Louise Bonne Rial 44 1 Locke 442 Locke's JSi''ew Beurri 442 Madeleine, or Citron des Carmes 34 1 Madeleine 341 Magdalen 34 1 Mamiing's Elizabeth 3S5 Marian ne A'ouvelle 358 Marie Louise A^ova 371 Marie Louise the Second 371 M:irie Louise 399 Marie Chritienne 399 Marie Louise Nova 400 Marotte Siicri Jaune 444 Melon de Kops 3G0 Midaille 401 MessireJeau 443 Mcssirc Jean Gris 443 Mcssire Jean Blanc 443 Messire Jean Dor6e 443 Michaux 39S Milanaise Cuvelier 450 Mon Dieu 3S3 Moor-Fowl Egg 399 Moor-Fowl Egg 414 Mouth Water 418 MoUett's Guernsey Beurr6 42G Molletfs Guernsey Chaumon- telle 42(5 Moccas 443 Jifonsieur Jean 443 Monsieur le Cur6 44S Mr. John 443 Muscat Petit 340 Muscat Robert. . . . „ 34 1 Muscat Vleuri 41S Musk Rohine 341 Muscadine 342 Musk Summer Good Christian 34 G JN'apoleon 401 Kaumkeag 402 *\'e w Fork Red Cheek 415 . Vt MJ Autumn 418 Ne Plus Meuris 444 JS'ew St. Germain 447 J\6lis d'Hivcr 450 Niell 401 J\~o. 8 of Van Mons 333 Ognon 345 Ognonet 3G7 Oxford Chaumontel 433 Passans du Portugal 342 Paquency 404 PaiUeau 406 Paradise d' Automne 402 Parkinson's Warden 429 Paddinglo7i 429 Passe Colmar 444 Passe Colmar Epineaux 444 Passe Colmar Gris 444 Perdreau 343 Petit Muscat 340 Petit Rousselet 343 Petre 403 Pennsylvania 404 Philijipe de Paques 425 Pine Pear 378 Pitt's Prolific 404 Pitt's Surpasse Marie 404 Pickering Pear 448 Piper 448 Poire Guillaume 334 Poire des Tables des Princes.. 337 Poire a la Reine 341 Poire de Chypre 343 Poire Sans Peau 345 Poire de Rose 345 Poire Ananas 349 Puire d'Amboise 357 Poire de Cadet 367 Poire de Simon 378 Poire J\''eige 1 378 Poire de Seig7ieur 378 Poire MoJisieur 378 Poire d: Amour 383 Poire de Louvaiti 3S3 Poire Truite 389 Poire- Glace 450 Poire Alell 401 Poire a Gobert 436 Pope's Scarlet Major 406 Pope's Quaker 406 Pound 445 Primitive 340 Prince'. s Sugar 344 Princes Sugar- Top 344 Princesse de Parme 399 Princess of Orange 405 Princesse d' Orange 405 Princesse Conquite 405 Pricel 444 Present de Malines 444 Prince's St. Germain 447 Queen's Pear 341 Queen of the Low Countries. . . 406 Queen Caroline 408 Quilletette 407 Raymond 409 Real Jargonelle 337 Red Muscadel 339 Red Cheek 339 Red Beurr6 357 Red Doytnni 380 RedBewr6 360 INDEX OF FRUITS. fisa Page. Reine des Pays Bas 406 Reine Caroline lOS Reine dea Poires 408 Bed-cheeked Seckel 415 Begin^in 444 Rousselet Hatif 343 Rous3elet de Rheims 343 Bousselet 343 Rosenbirne 345 Boi de Borne 401 Boi de Wurtemberg 437 Rousselet de Meester 409 Rostiezer 410 Bobertson 422 Boyal Tairling 429 Boberfs Keeping 429 Saint Sampson 337 Saint Lambert 337 Sabine d'Ete 339 Sanspeau or Skinless 345 Satin Vert 34G Saint Germain de Martin .... 347 Sabine 438 Saint Germain Jaune 446 Scotch Bergamot 333 Schoiie lend Gute 353 Sept-en-gueule 340 Seckel 415 Seckle 415 Seigneur d'Hiver 425 Shorfs Saint Germain 347 Shenks 413 SieuUe 413 Skinless 345 Sickel 415 Smith's Pennsylvania 404 Snoio Pear 378 Sommer .Mpothekerbirne 346 Sommer Gute Christenbime . . 346 Souverain 444 Spanish Bon Chretien 430 Spice or Musk Pear 343 Spina 430 St. Jean 330 St. John's Pear. 330 iS^ Jean Mtisqu6e Gros 341 St. Germain d: Et6 347 St. Michael 378 St. Michel 378 St. Michel Bori 380 St. Ghislain 410 SL Andr6 411 St. Germain Blanc 441 Bt. Germain 446 St. Germain Gris 440 St. Germain Panachie 447 Styrian 412 Btevena' Genessee 412 $fej)hen's Geneasee 412 Page Striped Germain 447 Striped Long Green 419 Staunton 366 Sugar Pear 33C Sugar Top 344 Summer Bergamot 333 Summer Btrgainot 333 Summer Doyenni 336 Supreme ...' 339 Summer Beauty 339 Summer Portugal 342 Summer Franc Real 344 Summer Rose 345 Sucree dc Hoyers'.verda 346 Sugar of Hoyersworda 346 Summer Thorn , 346 Summer Bon Chretien 346 Summer Good Christia?i 346 Summer St. Germain 347 Summer Bell 347 Sucree Dor6e 401 Superfondante 411 Sullivan 411 Surpasse Marie Louise 404 Surpasse Virgalieu 416 Surpas.se Virgouleuse 416 Swiss Bergamot 367 Sweet Summer 337 Swan's Egg 414 Sylvanciie Vert d'Hiver 360 Svlvange 413 Syckle 415 Terling 429 Thorny Base 345 Thompson's 413 Trouvi de Montigny 368 Trout Pear 389 Unioti 448 Urbaniste 417 U vedale's St. Germain 443 Uvedale'a Warden 448 Vallee Tranche 347 Van Mons, JVb. 1218 372 Valencia 378 Van Mons, J^o. 154 385 Van Mons, Ao. 889 411 Van Buren 420 Van Mons Leon le Clerc 419 Van Mons, Ao. 1238 376 Vermillion d'Et^ ... 339 Vorte Longue 418 Verte Longue Suisse 419 Verte Longue Panachie 419 Virgalieu 378 Virgaloo 378 Vicar of Winkfield 448 Virgouleuse 450 Warwick Bergamot 378 Washington 122 686 INDEX OF FRUITS. Page. Weisse Herbst Butterhirne. . . . 37S White Doyenn6 37S HTiiVe Beiirri 378 mite Autumn Bturre 378 Williams^ Bon Chritien 334 Windsor 347 W'illiams' Early 348 William the Fourth 397 Wilbur 42 1 W'ilkinson 421 Winter Bergamot 429 Winter Cross 432 Winter Beurri 433 Winter Virgalieu, 434 Winter Bell 445 Winter Nells 450 Wilhelmine 451 Wilhelmina 451 Wurtemberg 401 Yat 422 Yellow Butter 378 York Bergamot 366 Yutte 422 Abricotie de Tours 272 Abricolie 272 Abricot Vert 276 Abricotee Rouge 289 Agen Dattc 309 Amber Primordian 279 American Yellow Gage 287 American Wheat 289 Apricot 272 Apricot Plum of Tours 272 Autumn Gage 271 Austrian Quetsche 311 Azure Hutive 289 Beekman's Scarlet 303 Beach Plum 263 Bingham 272 Bleecker's Gage 273 Blue Gage 2S9 Black Pcrdrigon 2S9 Blue Perdrigon 29U Blue Imperatricc 290 Blue Perdrigon 307 Black Damson 297 Blue Holland SOI Bleecker's Scarlet 303 Black Morocco 306 Black Satnask 306 holmar 284 Bolmor's Washington 284 Bruyn Gage 276 Bradford Gage 276 Brugnon Gage 276 Brignole 28'3 Brevoort's Purple 269 Brevoorfs Purple Bolmar. ... 259 Brevoort's Purple Washington 289 Brignole Violette 290 Buel's Favorite .. 272 Bury Seedling 273 Byfield 273 Catalonian 279 Caledonian 300 Caledonian 306 Cherry 294 Cheston 295 Chickasaw Plum 263 Coe"s Golden Drop 273 Coe's Imperial 273 Cooper's Large 291 Cooper's Large Bed 291 Cooper's Large American.. . . 291 Columbia 293 Columbian Gage 292 Corse's Admiral 293 Corse's Field Marshal 293 Corse's Nota Bene 293 Coe's Late Red 295 Common Damson 297 Co7nmun Quetsche 310 Common English Sloe 316 Covetch e 310 CrugeFs Scarlet 293 Cntger's 293 Cmger's Seedling 293 Cntger's Scarlet Gage 293 Dana's Yellow Gage 275 Damns Vert 276 Daitphine 276 D'Avoine 279 Dame Aubert 286 Dame Aubert Blanche 286 Dame Aubert Jatine 286 D'Ambrique Rouge 294 Damson 297 Damas d'Jtalie 302 D'Agen 309 Damas Violet 310 Damask 310 Damas Gros 310 Damas Violet Gros 310 Dame Aubert Violette 313 De Virginie 294 Denniston Red ,. . . 296 Deimiston's Albany Beauty.... 275 Denniston's Superb 275 Denyer's Victoria 315 Diamond 29S Diaprie Violette 295 Diaprec Rouge 298 Die Violette KonifrinnClaudie. 308 DowDton Imperatrice 274 INDiX OF FRUITS. 5S7 Page. Domine Dull 296 Double-Flowering Sloe 316 Double-Blossomed Plum 316 Drap d'Or 274 Dutch Prune 296 Dutch Quetzen 296 Duano's Purple French 297 Dwarf Texas Plum 203 Early Yellow 279 Early Scarlet 29-1 Early Damson 297 Early Orleans 30 1 Early Morocco 306 Early Black Morocco 306 Early Damask 306 Early Tours 307 Early Violet 307 Early Royal 313 Egfi; Plum 2S6 Eifrey 299 Elfri/'s Prune 299 Emerald Drop 275 Fair's Golden Drop 273 Flushing Gage 27S Florence 312 Fotheringham 299 Ftanklin 284 Frost Gage 300 Frost Plum 300 German Gage 273 German Prune 29G German Prune 310 Ghiston's Early 276 Golden Gage 273 Gonne's Greeti Gage 2SS Golden Cherry Plum^ 295 Goliath 300 Green Gage 276 Grosse Peine Claude 276 Grosse Peine . . 276 Grosse Luisante - . . 286 Grove House Purple 299 Grimwood's Early Orleans . . . 301 Gwalsh 301 Hampton Court 30 1 Holland 301 Holland Prune 301 Horse Plum 3U1 Howell's Early 302 Howell's Large 306 Hudson Gage 277 Huling's Superb 277 Ickworth Iinperatrice 302 Imperial Ottoman 278 Imperial Gage 278 bnptratrice Blanche 285 hnpirialc Blanche 286 ItnpSralrice 290 fmpdratrice Violette 290 Imperial Diadem Impiratrice Violette Imperatrice Violette Grosse., Imperial Violet Impiriale Violette Impiriale Rouge Impiriale hi (Worth Green Gage Isabella Italian Damask Italian Damasii Jaune Hative Jaune de Catalogue Jefferson I Je7ikins's Imperial Keysers Plum Kirke's Kjiights' Large Drying Knight s JN'o. 6 Lawrence's Favorite Latcrc7ice's Gage. , , , Large Green Drying Large Early Damson Large Long Blue Late Yellow Damson La Dilicieuse La Roy ale Leipzic Little Queen Claude Little Blue Gage Lombard Long Scarlet Louis Philippe Lucombe's Nonsuch Magnum Bonum Maitre Claude Matchless Manning's Long Blue Prune... Ma?ining's Long Blue Mirabel le Double Mirabel le Gros>e Mirabelle Mirabel le Petite Mirabelle Jaune Miser Plum Mimms Jliriam Monsieur J Ions it ur Ordinaire Muiisicur Hut if Monsieur HCilif de Monlmo 7X'ncy Monsietir Tardif. Morocco Mulberry Myrubolan Myrubolan J\'(W Goldrn Dro]) J\'ew Washington 29S 310 3ia 31?. 312 312 312 276 305 30G 302 279 279 279 306 277 306 28 1 302 2S0 280 281 301 309 2S7 291 311 310 288 2S9 303 303 306 281 286 287 295 309 309 274 274 282 282 ?,S3 294 293 313 . 304 304 3C4 . 304 . 314 . 306 . 282 . 294 . 294 , 273 ■ «4 588 INDEX OF FRUITS. Page. JVew York Purple 2b'J JVew Eat 'y Orleans ^01 A''eu} Orleans 3U 1 Nectarine .... ^i '•' JVoire Hative 3u7 Old Orleaiis 30 1 Orleans 3U1 Orange -S- Orange Gage '-Si Petite Beine Claude 2s8 Peach Plum 3U(3 Peach Plum 3uG Peoly's Early Blue 3U'J Perdrigon Rouge 312 Perdrigon Blanc 2S7 Perdrigon Violette 2y0 Perdrigon Violet 307 Pigeon's Heart 310 Pond's Seedling 309 Pond's Purple 309 Prince's Imperial 278 Prune de St. Barnabi 279 Prince's Yellow Gage 287 Prune Piche 30G Precoce de Tours 307 Prune de la St. Martin 295 Prune d'Agen 309 Prune d'Ast 309 Prune de Brignole 309 Prune d'Alletnagne 310 Prune d'(Evf 312 Prune d'Altesse 314 Prune Suisse 314 Purple Damson 297 Purple Favorite. 307 Purple Gage 308 Purple Egg 312 Purple Magnum Bonum 312 Quetsche or German Prune. . . . 310 Quetsche Grosse 310 Quetsche d'Allemagne Grosse. 310 Queen Victoria 313 Queen Mother 310 Peine Claude 27G Peine Claude Violette 303 Pei7ie Claude Blanche 283 Peine Claude petite csphce. . . 2SS Red Gage 313 Red Gage 303 Red Damask 30 1 Red Magnum Bonum 3') l Red Queen Mother 310 Red Perdrigon 312 Red Magnum Bonum 312 Red Imperial 312 Rivers' Early 311 Roe's Autumn Gage 271 Roche Corbon 2'jS Robe de Sergent 3C9 Rovale 311 RoVale de Tours 313 Roi^al Tours 313 Royale Hative 313 Saint Martin's Quetsche 2S3 Saint Catherine 283 Saint Martin 295 Saint Martin Rouge 295 St. Maurin 309 St. James Quetsche 311 Sai?it Cloud 300 Schuyler's Gage 276 Scarlet Gage 303 Semiana 291 Shailer's White Damson 287 Shropshire, or Prune Damson.. 297 Sheen 299 Sharp's Emperor 315 Siamese 234 Simiana 314 S>nall Green Gage 288 Smith's Orleans 30 1 Steer's Emperor 300 Sucrin Vert 276 Superior Green Gage 278 Suisse 314 Sweet Damson 297 Sweet Damson 301 Sweet Pi line 310 Swiss Plum 314 Thomas 315 True Large German Prune.. . 310 Turkish Quetsche 310 Vert Bonne 276 Veritable Imperatricc 290 Violet Perdrigon 290 Violette 290 Violet Diaper 295 Violet Perdrigon 304 Violette Hative 307 Violet de Tours 307 Violet Queen Claude 308 Virginian Cherry ; 294 Virgin 315 Washington 284 Wentworth 286 White Gage 278 liliite Primordian 279 White Imperatrice 285 White Emjjress 285 Wliite Magnum Bonum 286 White Mogul 286 IVhite Imperial 286 White Holland 286 White Egg 2S6 White Damson 287 White Prune Damson 287 White Damascetie 2S7 I Whi^-^ Perdrigon 287 INDEX OF FaiHTS. 589 Page. White Gage 287 Wilmofs Green Gage 276 Wilmofs JVeto Green Gage. . . 276 Wilmofs Late Green Gage . . 276 Winter Damson 297 Wilmofs Late Orleans 300 Wilmofs New Orleans 304 Wild Red or Yellow Plum 263 Yellow Apricot 272 Yellow Perdrigon 274 Yellow Magnum Bonum 2S6 Yellow Egg 286 Yellow Gage 288 Zwetsche 310 QUINCES. Apple-Shaped 511 Chinese 512 Japan 512 Oblong 511 Orange 511 Pear-Shaped 511 Portugal 511 kASFBBRHIES AND BLACKBERRIES. 1. RASPBERRIES. American Red 515 American Black 515 American White 516 Barnet 516 Black Raspberry 515 Brentford Cane 516 Burley 514 Common Red Antwerp 515 Common Red 515 Common Black- Cap 515 Cornwall's Prolific 516 CornwalFs Seedling 516 Cretan Red 516 Double Bearing 517 Double-Bearing Yellow, ; 515 English Red, of some 515 Ever-Bearing Ohio 518 Fastolff 517 Franconia 517 Framboisier a Gros Fruit 514 Haivland's Red Antwerp 514 Knevefs Antwerp 514 Knevet's Giant 518 Large Red 516 Late Cane 517 Lord Exmouth's 516 J\rew Red Antwerp 514 Nottingham Scarlet 518 Okio Raapberry 518 50 Page Perpetual Bearing 511 Red Antwerp 514 Siberian 517 Thimble Berry 515 True Red Antwerp 514 Twice Bearing 517 Victoria 518 White Antwerp 515 Yellow Antwerp 515 2. BLACKBERRIES. Bush Blackberry 519 Dewberry 519 Double White-blossomed Bram- ble 519 Double Pink-blossomed Bramble 519 High Blackberry 519 Low Blackberry 519 Rose Flowering Bramble 519 Trailing Blackberry 519 STRAWBERRIES. Aberdeen 528 American Scarlet. 527 Atkinson Scarlet 527 Austrian Scarlet 526 Bishop's Orange 526 Bishop's JVew 526 Black Prince 528 Black Imperial 528 Blood Pine 532 Black Roseberry 526 Brewer's Emperor 529 Buisson 535 Carolina 532 Caperon Royal 535 Caperon Hermaphrodite 535 Common Hautbois 536 Commun Sans Filets 535 Commun Rouge 534 Des Alpes a Fruit Rouge 534 Des Alpes a Fruit Blanc 535 Downton 529 Double-Bearing 535 Dundee 526 Duke of Kent's Scarlet 526 Early Scarlet 52S Bhirly Prolific Scarlet 526 Elton 529 Elton Seedling 529 English Red Wood 534 Fraisier Vert 537 French Musk Hautbois 535 Globe Scarlet 526 Green Strawberry 537 Green Alpine 537 Green Pine »,,.»,, , 33" 590 INDEX OF FRUITS. Pag*. Green Wood 537 GreenwelPs J^ew Giant 536 Grove-End Scarlet 527 Hovey's Seedling 53U Hudson's Bay 527 Hudson 527 Keen's Seedling 531 KeetCs Black Pine 531 Knight's Seedling 52U Large Early Scarlet 527 Late Scarlet 527 Melon 528 Methven Scarlet 527 Methven Castle 527 Monthly, without Runners. ,. 535 Murphy's Child 531 Musk Hautbois 535 Myatt's British Queen 531 Myatt's Pine 531 Myatt's Deptford Pine 531 Myatt's Eliza 532 JVova Scotia Scarlet 520 Old Scarlet 52S Old Pine 532 Orange Hudson's Bay 526 Original Scarlet 528 PagA Patagonian 536 Pine Apple 532 Prince Albert 532 Prolific, or Conical Hautbois.. . 535 Red Bush Alpine 535 Red Alpine 534 Red Monthly 534 Red Wood 534 Roseberry 528 Ross Phoenix 533 Scarlet 528 Scotch Scarlet 528 Southampton Scarlet 527 Swainstone Seedling 534 True Chili 536 Virginia Scarlet 528 Warren's Seedling 527 Wilmot's Superb 536 White Alpine 535 White Bush Alpine 535 Viniite Monthly 535 White Monthly, without Run- ners 535 White Wood 534 YellowChili 536 York River Scarlet 52'' GENERAL INDEX. Almond, its history and uses, page 149; cjltivs.tion, 149; varieties of, 150; ornamental varieties, 152. American Blight, G6. AmeliOTation of Fruits, 1. Apple, history of, 56 ; its uses, 56 ; criterion of qualities in, 53 ; propaga- uon, and soil and situation for, 59; grafting the trees, 17; prun- ing, 62 ; cultivation of orchards of the, 61 ; the bearing year of, to alter, 61 ; insects injurious to,andmodas of destroying, 62 ; gather- ing and keeping, 67. Apple Borer, to destroy, 63. Apricot, its history, uses, and cultivation, 152; diseases of, 153; varietiei of, 153 ; ornamental sorts, 159; selection of choice varieties, 160 Aspect of fruit trees, 48 ; effects of hills and valleys, 50 Bark Louse, to destroy, 66, 560. Bending the limbs, to induce fruitfulness, 34. Berberry, its uses, culture, and varieties, 160. Birds, destroyers of insects, 55. BlackbeiTy, its culture and varieties, 518. Black Gum, on the plum tree, 269. Black Walnut, 261. Butternut, 261. Budding, the theory and practice of, 19 ; its advantages, best season for, 20 ; shield and American shield budding, 21 ; after treatment of the buds, 22 ; reversed shield, and annular, 23. Canker Worm, its habits, 64 ; best modes to destroy, 65. Caterpillar, to destroy, 63. Chestnut, its varieties, 262 Cherry, history and uses, 162; planted for avenues in Germany, 163; soil and situation for, 163; propagation cf, 164; classification of, and its varieties, 165 ; ornamental varieties, 199 ; selections of choice sorts, 201. Chamomile, used to destroy insects, 54 ; for the scale insect on the orange tree, 543. Cider, to make, 6S. Citron, the, 545. Coal-Tar, to prevent mice from girdling trees, 560. Codling Moth, 66. Composition for wounds in fruit trees, 32. Crab, the type of the apple, wild species of, 67. Cranberry, its habits and culture, 205. 592 GENERAL INDEX. Cross-Brceding, to obtain new varieties, 0. Curl, in Peach trees, 468. Curculio, its habits, 266 ; to destroy, 268. Currant, its history, 201 ; uses and culture, 202; varieties, 203; crnafnec- tal sorts, 205. Cuttings, propagatioii by. 2^ , Duration of varieties of Fruit-Trees, 551 De CandoUe, his remarks on the decay of varieties, 552 Eyes, or Buds, propagation by, 27. Fig, its history, 207 ; propagation and culture, 203 ; to hasten the ripening of the fruit, and its varieties, 209 Filbert, its varieties and culture, 261. Fire-Blight, its nature, 322. .French Standard Names, key to the pronunciation of, 561. Frozen-Sap Blight, in the pear tree, 324. Fruitfulncss, induced by root-pruning, 32; by bending the limbs, and by disbarking, 34 ; by salts of lime, 35. Grafting, its influence on varieties, 5, 553 ; its uses, 12 ; proper time for 13 ; its limits, 14 ; splice and tongue-grafting, 15; cleft-grafting, 17 ; saddle-grafting, IS. Graft, its influence on the stock, 26. Grafting-clay, 19. Grafting-wax, 19. Grape, its history, 21S ; soil and propagation, 219; culture of the foreign, 220 ; vinery culture, 222 ; insects and diseases of, 235 ; foreign va- rieties, 236 ; culture of the native, 247 ; vineyard culture of. 250 ; selection of choice sorts, 259. Grape-Beetles, 252. Gooseberry, its habits and uses, 213 ; propagation and culture, 214 ; varie- ties, 215 ; selection of choice, 217. Hickory Nut, 261. Hybridising plants, ; its limits, 10. Inoculating, or Budding Fruit-Trees, 19. Insect Blight, in the pear, 322. Insects, general remarks on, 51 ; to destroy by hand-pickin,g, to kill in the grub state, 52 ; to kill in the winged state, 53 ; sorts injurious to the apple, 62; to the grape, 235 and 252; to the plum, 266 ; to the pear, 322; to the peach, 460; to the melon, 533; to the orange, 543. Knight, his mode of raising new varieties, 9 ; his theory on the decay of varieties, 551. Knots, on the plum, 269. Layers, propagation by, 28. Laying-in-by-the-heels, 47. Lemons and Limes, 545. Longworth, on vineyard culture, 2.50. Manure for fruit-trees, 45 Madeira Nut, 260. Melon, its history and culturr, 5.'^7; insects affecting, 538; culture of the Persian, 539 ; varieties, 538. GENERAL INDEX. 593 Mice, to deter from girdling trees, 560 Mildew, on the grape, 252 Moths, to destroy, 54. Mulberry, its habits and varieties, 259. Mulching newly-planted trees, 45. Nectarine, its habits and culture, 501 ; insects affecting, 502 ; varieties 502 ; selection of choice sorts, 509. Nuts, description of, 260 ; European Walnut, Butternut, 56) ; Filberts of various sorts, 201 ; Chestnuts, 2G2. Orange, its history and uses, 542 ; soil and culture, 543 ; scale insect on, 543 ; its varieties, 543. Olive, its his-tory and uses, 546 ; propagation, culture, and finest varieties, 547. Peach, its history, 452 ; its uses, 454 ; propagation, 455 ; soil and situation for, 456 ; pruning, 457 ; insects and diseases of, 400 ; the Yellows in, its cause and remedy, 461 ; destruction in the leaves of, 470 ; varie- ues, 471 ; ornamental varieties, 499 ; selection of choice sorts of, 500 ; tongue-grafting the, 15. Peach Borer, 460. Pear, its history, 310 ; uses ; and remarkable trees of, 318 ; gathering and keeping, 319; propagation, 320 ; soil and culture, 321 ; diseases of, blight, etc., 322 ; forms and character of varieties, 330; selection of choice sorts, 452. Planting deep, ill effects of, 45. Plum, its history and uses, 262 ; propagation and culture, 26-4 ; best soil for, 265; insects and diseases of, curculio, etc., 260 ; varieties, 271 ; ornamental varieties, 315; selection of choice sorts, 316. Pomegranate, its history and uses, 54S ; propagation and culture ^^49 ; va- rieties, 550. Potash Wash for the Stems of Fruit-Trees, 560. Position of Fruit- Jrees, 4S. Preparing the Soil for Fruit-Trees, 43. Propagation, by grafting, 12 ; by budding, 19; by cuttings, 26; ^y eyes, 27 ; by layers, 28 ; by suckers, 29. Prunes, to make, 263. Pruning, to promote growth, 29 ; theory of, 30 ; to induce fruitfulness, 32 ; root pruning, 32 ; transplanted trees, 46; shortening-in, 458 Qenouille training, 36. Quince, its history and uses, 509; propagation, culture, and varieti«*, 510; ornamental varieties, 512. Rabbits, to prevent their girdling trees, 560. Raspberry, its habits, 512 ; uses, culture, and varieties, 513. Renewal Training of the Vine, 221. Ringing and Disbarking, 34. Rivers' Remarks on Root-Pruning, 33. Root-grafting, Dr. Van Mens' remarks on, 17. Root-pruning, its advantages, 32. Rust and cracking of the fruit of the Pear-tree, 556. Salt, to destroy insects generally, 53 ; to destroy the curculio, 369. Scions, to select, 13. 50* 594 G£N£EAL INDXX. Seedlings, to raise, 5. Sea Air, its effects on fruit-trees, 555 Shaddock, 545. Shellac, composition for wounds in trees, 32. Shortening-in, mode of pruning the peach, 458. Smells, their power of driving away insects, 53, Soil, the best for fruit-trees, 48; gravelly loam, sandy loam, clayey louD, 49 ; its effect on the health of the trees, 49. Soft-Soap, for the stems of fruit-trees, 560. Species of Fruit-Trees, 3 ; reproduce themselves, 3. Slug-worm on the Pear, 32S. Spurring-in, training the vine, 221. Stools, for propagation, 29. Stocks, for grafting on, 13; their iufluence on the graft, 24; bad ones causa the decay of varieties, 553. Strawbetry, its history and uses, 520 ; propagation and poil for, 521 ; cul- ture in rows and in strips, 522 ; fertile and barren plants oi, 523 ; varieties, 525; selections of choice sorts, 536. Taking-up trees, 42. Thorn, the, as stocks for tlie pear, 320 Tobacco-water, for insects, 54. Toads, destroyers of insects, 5G, Transplanting, directions for, 41 ; preparing places for 4-'i Trjdning, general remarks on, 35 ; its objects, 36 ; conical standards, and quenouille training, 36 ; fan training, 38 ; hori7ont»l, 40 ; renewal of grapes, 221. ValHes, effects of, 50. Varieties, to produce new, 3 ; their tendency to change, 4 ; do not pro- duce the same, 4 ; influence of grafting on, 4 ; Van Monq' mode of raising new, 5 ; raising new, by crop breeding, 9 ; propagration of, 12 ; remarks on the duration of, 551 ; Knight's theory on the de- cay of, 552 ; effects of climate on, 555; to restore decayed, 558. Vine, grafting the, 18 ; culture of, 221. Vinery, cheap mode of building, 222 ; for fire heat, 226 ; diary of c^3lt^^e in the, 22S. Vineyard Culture, 250. Wash for the Stems of Fruit-Trees, 560. Water Melon, its uses, culture, and varieties, 541. Whale oil soap, to destroy insects, 54. Vellows, a disease of the Peach, 462; its symptoms, 462; ita cause 4*?; remedy for, 4o7. ^ LIBRARY OF CONGRESS