I LIBRARY OF CONGRESS. I 
 
 )^ 
 
 (!ri)ap. ^B^S' 
 
 |UXITED STATES OF AMERICA. | 
 
FRUIT CULTURE FOR THE MILLION. 
 
 HAND-BOOK 
 
 OF 
 
 FRUIT CULTURE: 
 
 BEING A GUIDE TO THE 
 
 CONDENSED DESCEIPTIONS OF MANY OF THE BEST AND MOST POrULAR 
 VARIETIES IN THE UNITED STATES. 
 
 ILLUSTRATED WITH NINETY ENGRAVINGS. 
 
 WITH AN APPENDIX, 
 
 CONTAINING 
 
 A VARIETY OF USEFUL MEMORANDA ON THE SUBJECT, VALUABLE 
 HOUSEHOLD RECIPES, ETC. 
 
 ,!^e,oP^'"C>y;' 
 
 BY THOMAS GREGG. ^i^yy^^ij 
 NEW YORK: 
 
 FOWT.ER AND "WkLLS, P^UBLISHEKS, 
 No. 308 BEOADWAY. i^'^*f' 
 
ENTERED, ACCOHDINO TO ACT OF COKClliESS IN THE YEAR 1857, BY 
 
 FOYv^LER AND WELLS, 
 
 IN THE ULEKK'S office OF THE DISTRICT CODRT OF THE UNITED STATE£ 
 FOR THE SODTHERN DISTRICT OF NEW YORK. 
 
 D.viKK AM. li.iiiKKTS, Sle.edt.vpeia, 
 ]'..; N.i^KuuSt.e.-t, Niw York. 
 
 
^• 
 
 :{ E FACE 
 
 There are a number of valuable Fruit Books already 
 before the public ; and the question may be urged — 
 Why present another? The answer is simply — That 
 those works do not meet the wants of a very large class 
 of people ; or, rather, that by presenting so large an 
 amount of purely scientific matter, they are rendered 
 too voluminous and too costly to be brought within the 
 reach of those who most need them. 
 
 A cheap work, in wdiich the necessary practical de- 
 tails are condensed w^ithin a small compass, and divested 
 as far as possible of all technicality, seems to be desir- 
 able. 
 
 To supply such a work was the object of the writer 
 in undertaking the ]3i'esent publication. How far he 
 has succeeded remains with the public to decide. 
 
 He lays no claim to originality. So far from it, he 
 has drawn largely from the writings of others ; and 
 
PREFACE, 
 
 has tlirougliout — by careful reading and comparing and 
 condensing — made use of the thoughts and exjDeriences 
 of many hundreds of practical fruit-growers. 
 
 Nurserymen and scientific pomologists will find in it 
 little to interest them ; and yet they will discover many 
 imperfections. Let them remember, however, that it 
 is designed for a far different class from that to which 
 they belong. 
 
 And if it shall reach that class, and induce them to 
 plant more trees, and teach them how to cultivate them 
 but ever so imperfectly, his object will have been ac- 
 complished. 
 
CONTENTS. 
 
 PART I. 
 
 fruit fiiUtMre in <intuiil 
 
 Cil 
 
 CHAPTEll T.— INTRODUCTORY REMARKS. 
 
 PAGE 
 
 1. The free use of Fruit as a common article of Food will greatly contribute to 
 the Health of the People. 2. Fruit is a cheap article of Food. 3. The culture 
 of good Fruit is profitable. 4. Fruit furnishes an amount of good living not 
 otherwise attainable. 5. There is economy in the use of Fruit 9 
 
 CHAPTER II.— PRELIMINARIES TO PLANTING. 
 
 Cost— Estimate for three Acres— Distances— Location— Soil— Preparation of the 
 Ground — Manuring IT 
 
 CHAPTER HI.— TRANSPLANTING. 
 
 Laying oflF the Ground— Season for Transplanting— Taking from the Nursery- 
 Selection of Trees— Setting out Trees — Trimming 24 
 
 CHAPTER IV.— AFTER-CULTURE. 
 Plowing and Hoeing— Pruning— Protection— Mulching 27 
 
 PART II. 
 
 CHAPTER I.— THE ALMOND. 
 
 Varieties : Sweet Hard Shell— Sweet Soft Shell 
 
 CHAPTER II.— THE APRICOT. 
 
 Varieties: Large Early— Early Golden— Breda -Moorpark or Peach— Large 
 Red— Shipley's Large 32 
 
CONTENTS, 
 
 CHAPTER III— THE APPLE. 
 
 PAGK 
 
 Varieties: Class I. — Smnmer A jyplet -Thirty Varieties: American Summer 
 Pearmain — Benoni — Bough Apples Carolina lied June — Early Harvest — 
 Early Chandler— Early Joe— Early Strawberry— Early Pennock— Golden 
 Sweeting — Garretson's Early — Holland Pippin— Keswick Codlin — Lyman's 
 Large Summer— Manomet Sweet — Oslin Pippin— Primate -Eed Astrachan— 
 Prince's Harvest — Sine Qua Non — Sops of Wine -Summer Eose— Summer 
 Queen — Summer Scarlet Pearmain— Sweet June — Summer Sweet Paradise — 
 Townsend — Williams' Favorite — TinimbuU's Sweeting — Wetherill's White 
 Sweeting. Class II. — Full Apples — Forty Varieties: Alexander — Autumnal 
 Swaar — Autumn Strawberry — Beauty of Kent — Bailey Spice — Cooper — Clyde 
 Beauty— Dutchess of Oldenberg— Doctor— Drap d'Or, or Cloth of Gold- Fall 
 Pippin — Fall Orange — Fall Harvey — Fleiuer — Fameuse — Gravcnstein — 
 Golden Ball— Hawthornden — Haskell Sweet- Jewett's Fine Eed— Hawley — 
 Jeffries— Lyman's Pumpkin Sweet — Leland Spice -Munson Sweeting— Jer- 
 sey Sweeting— Northern Sweeting— Orne's Early— Pomme Eoyal — President 
 —Lowell— Melon— Porter— Overman's Sweet— Eoss Nonpareil— St Lawrence 
 —Smokehouse, or Vandervere — Spice Sweet — Superb Sweet — Tompkins. 
 Class III. — Winter App 'es — Fifty Varieties : Bailey Sweet— Broadwell — Bald- 
 win—Bullock's Pippin— Bourrassa—Bellflowcr— Blue Pearmain— Baltimore 
 — Canada Pippin- Challenge— Belmont— Danvers' Winter Sweet — Dominie 
 —Dutch Mignonne — Esopus Spitzenberg — Green Sweeting — Hubbardston 
 Nonesuch — Herefordshire Pearmain— Hartford Sweeting— Lady Apple— Lim- 
 ber Twig— Jonathan— Monmouth Pippin— Minister -Michael Henry Pippin 
 —Ladies' Sweeting— Mother Apple -Newtown Pippin — Ortley— Northern Spy 
 — Ohio Nonpareil — Peck's Pleasant— Phillips' SAveeting — Ponime Grise — 
 Eawle's Jaunct— Eorae Beauty— Eambo — Eeinnette, Canada— Eed Canada- 
 Rhode Island Greening- Eibston Pippin — Eoxbury Eusset— Swaar — Tewkes- 
 bury Winter Blush — Vandevere — Tallman Sweeting - Winter Pearmain — 
 Wine Sap— Wine Apple— Westfleld Seek-No-Further— Yellow Newtown Pip- 
 pin. Additional Varieties— Class IV.— C'rt5.9— Ornamental : Eed Siberian- 
 Yellow Siberian — Large Yellow Siberian — Double Flowering Chinese — Large 
 Eed Siberian— Cherry Crab— Astrachan, or Evergreen Apple Crab— Currant 
 Crab— Transparent Zurich Apple— Black Lady Apple. Selection of Varie- 
 ties : For Summer — For Early Autumn— For Autumn— For Winter — For Win- 
 ter and Spring— Lists from different Localities. Insects and Diseases, and 
 their Remedies: The Borer- The Blight-The Bark Louse— The Caterpillar 
 —The Apple Moth— Ants- Eabbits- Mice 31 
 
 CHAPTER IV.— THE BLACKBERRY. 
 
 Improved High Bush — New Eochelle, or LaAvton Blackberry — Directions for 
 Planting and Culture 78 
 
 CHAPTER V.-THE CHERRY. 
 
 Varieties: American Amber— Black Heart -Black Eagle -Belle de Choisy— 
 Belle Magnifique — Bigarreau, or Yellow Spanish— Buttner's Yellow — Black 
 Tartarian — Burr's Seedling— Black Hawk — Buttner's Morello- Cleveland Bi- 
 garreau— China Bigarreau— Carnation — Coe's Transparent — Downton — Deli- 
 cate — Donna Maria -Downer's LateEod- Early Eichmond — Elton — Early 
 Purple Guigne — Governor Wood— Gridley, or Apple Cherry— Indulle, Nain 
 
CONTENTS 
 
 rrecoce — locosot — Kennicott - Kirtland's Mary — Kirtland Mammoth — 
 Knight's Early Bhiek - Large Ileart-Sliaped Bigarreau— Monstreiise de Mezel 
 —Manning's Mottkvl— May Duke— Monello, English— Pontiac— Powhatan— 
 Napoleon Bigarreau — Red Jacket — Reine IIortense — Teeumseh — Trades- 
 cant's Black Heart- Sparhawk's Honey— White French Guigne- Morris Bais- 
 ley's New Variety— Additional Varieties 77 
 
 CHAPTEU VI.— THE CURRANT 
 Varieties : Black Naples— Knight's Sweet Red— Red and White Dutch— May's 
 Victoria- Cherry Currant - White Pearl— White Grape — Red Grape— Cham- 
 pagne— Prince Albert — Missouri Large Fruited— Missouri Sweet Fruited— 
 Silver Striped 83 
 
 CHAPTER VII.— THE GOOSEBERRY. 
 
 Mildew.— Varieties : Houghton's Seedling — Crown Bob — Roaring Lion Sheba 
 Queen— Whitesmith— Red— White— Green -Yellow 86 
 
 CHAPTER Vm.— THE GRAPE. 
 The Isabella— The Catawba— Training 89 
 
 CHAPTER IX— THE NECTARINE. 
 
 Varieties: Early Violet— Elruge -Downton— Boston— Hunt's Tawny— Early 
 Newington — Hardwicke Seedling— Late Melting — French Yellow — Orange — 
 Red Roman— Large Early Violet 93 
 
 CHAPTER X.— THE PEACH. 
 
 Descriptive List: Bergen's Yellow— Coolidge's Favorite— Crawford's Late 
 Melocoton— Early York— Large Early York— George IV.— Grosse Mignonne 
 —Morris White — Old Mixon Freestone— Early Anne— Early Tillotson— Cole's 
 Early Red— Early Newington Freestone— White Imperial— Brevoort— Bar- 
 nard- Jacques' Rareripe - Nivette— President— Red Cheek Melocoton— Druid 
 Hill— Old Mixon Cling— Large White Clingstone -Old Newington-Lemon 
 Cling— Blood Cling— Heath Cling— Yellow Rareripe- Ward's Late Freestone 
 — Columbia— Prince's Red Rareripe— Hyslop- Malta— Late Admirable— Van- 
 zandt's Superb— Walter's Early- Scott's Nonpareil- Snow Peach— Ilaines' 
 Early— Orchard Queen — Early Sweet Water — Bellegarde- Royal George — 
 Skinner's Superb— Tippecanoe— Incomparable— Washington Cling— St. Louis 
 — Smock — Prince's Paragon. — Soil. — Insects (aid Diseases : The Peach- 
 Worm— The Yellows— Leaf Curl 95 
 
 CHAPTER XL— THE PEAR. 
 
 Descriptive List: Class \.—Su7nmer : Madeleine— Summer Doyenne — Os- 
 band's Summer— Skinless — Bloodgood - Rostiezer — Tyson— Beurre Giffard — 
 Dearborn's Seedling. Class II.— Autumn: Golden Beurre of Bilboa— Ste- 
 vens' Genesee — Buffum — Andrews — Bartlett — Kirtland — Seckel— Flemish 
 Beauty— Howell— Buerre d'Anjou— Duchess d'Angouleme— Gray Doyenne- 
 Fulton- Sheldon — Napoleon— Beurre Bosc — Autumn Paradise— Louis Bonne 
 de Jersey- Onondaga -Beurre Diel— Virgalieu. Class III.— Wititer : Beurre 
 d'Aremberg— Lawrence— Passe Colmar— Doyenne d'Hiver— Prince's St. Gcr- 
 
CONTENTS. 
 
 PAUK 
 
 main— Vicar of Wakefield— Glout Morceau— Bcurre Langlier— Easter Beurre 
 — "Winter Nelis. Second List— Summer : Amire Jcannct— Beauprcsent d'Ar- 
 tois— Canandaigua — English Jangonelle— Kingscssing — Striped Madeleine — 
 Muscadine — Moyamensing— Eoiisselet Stuttgart — Summer Franc Real. Au- 
 tumn: Beurre Capiaumont — Beurre Superfin— Beurre d' Waterloo — Bonne 
 d'Ezees-Gansel's Bergamot - Bezi de Montigny— Compte de Larny— Dun- 
 more 108 
 
 CHAPTER XII— THE PLUM. 
 Vakibties: Bleecker's Gage - Coe's Golden Drop — Green Gage— Lawrence's 
 Favorite— Frost Gage— Jefferson— McLaughlin— Purple Gage— Purple Fa- 
 vorite — Washington — Eeine Claude de Bavaj-— Smith's Orleans— Denuiston's 
 Superb— Prince's Imperial Gage — Lombard — Madison— Imperial Ottoman — 
 Prince's Yellow Gage— Eed Gage— Saint Martin's- Schenectady— Autumn 
 Gage— Coe's Late Eed — Downton Imperatrice — Fellenberg — General Hand — 
 Ickworth Imperatrice— Manning's Long Blue Prune— Prune d'Agen— Eeine 
 Claude d'October— Elvers' Early Prolific — Eoyal Hative— Primordian — How- 
 ell's Early— Peach Plum— Hudson Gage— Duane's Purple— Bingham— Hul- 
 ing's Superb — Blue Plum — Buel's Favorite — Columbia — Emerald Drop — 
 Early Purple — Elfrey- Italian Damask— Long Scarlet- Thomas - Eed Mag- 
 num Bonum— Yellow Magnum Bormm- Select lists 119 
 
 CHAPTER XHL— THE QUINCE. 
 
 Vakieties : Apple, or Orange — Portugal — Soil, etc. — Transplanting — Insects . . 128 
 
 CHAPTER XIV.— THE EASPBERRY. 
 
 Eed Antwerp— Fastolff—Franconia— Yellow Antwerp— Large Fruited Monthly 
 — Brinckle's Orange — Kncvett's Giant — Col. Wilder — Ohio Everbearing — 
 Cushing— Walker 1.31 
 
 CHAPTER XV. -THE STRAWBERRY. 
 Vakieties: Pistillate: Burrs New Pine— Jenny's Seedling- McAvoy's Supe- 
 rior— Hovey's Seedling — Moyamensing — Monroe Scarlet — Crimson Cone. 
 Staminate or Hermivphrodite : Large Early Scarlet — Walker's Seedling — 
 Iowa— Boston Pine— Genesee 1,34 
 
 APPENDIX. 
 
 The Curculio— Preserving Fruits— Profits of Fruit-growing— Mode of propaga- 
 ting Fruit Trees— Propagating of Fruit Trees by Layering. Jliseelhineous: 
 A Straw House for keeping Fruits and Vegetables — Dwarfing — Cuttings — 
 Scions— Good Advice— Chopped Straw— The Peach— To destroy Moles— A 
 good Mode— Cabbages — Gas Tar — Bury dead Animals — How to secure good 
 Fruit Crops— Quinces— Black Knot— Blight in a Vinery — Soap-Suds — To make 
 young Pear Trees Grow— Seven eighths of an Acre — Liquid Manure- Salt— 
 Shorten-in— Mice -Mulching-Frozen Trees— To preserve Green Corn— To 
 preserve Eggs — Fine Gunpowder — Quinces — Ashes. Prepared Fruits: 
 Baked Apples— Stewed Green Apples— Boiled Apples— Stewed Pippins — 
 StCAved Dried Apples— Pears— Boiled Peaches— Stewed Green Peaches — 
 Stewed Dried Peaches— Uncooked Peaches— Apricots — Cherries— Quinces — 
 Quince Marmalade — Stewed Cranberries — Blackberries — ^^ hortleberries— 
 Easpberries — Strawberries— Gooseberries - Currants - Plums-Grapes —Pine- 
 apple — Tomatoes 145 
 
PART I. 
 
 FEUIT CITLTUEE 1^ GENEEAL. 
 
 C^Hgter ©ue. 
 
 mTRODUOTORY REMARKS. 
 
 Somebody has said that he who causes two blades of grass to 
 grow where but one grew before, is a public benefactor. So, he 
 who makes a tree grow where none grew before, gladdening the 
 wayfarer with the fragrance of its blossoms and the richness of its 
 fruit, performs an act not only of public beneficence, but of private 
 good. 
 
 That every farmer — and, indeed, every head of a family so situ- 
 ated as to be able to do so — should possess a Fruit Orchard, more 
 or less extensive, is a proposition so apparent as to admit of no con- 
 troversy. There are few owners of land in the country, and com- 
 paratively few in the cities and towns, but might, by the exercise 
 of a little prudence and forethought, provide themselves with an 
 amount of rich and wholesome fruit sufficient for their own con- 
 sumption. There ought to be ten times — yea, a hundred times — 
 as much fruit consumed in the United States as at present. What 
 is now brought sparingly within the reach of the few, should be 
 used plentifully by the many ; instead of appearing only occasion- 
 ally on the tables of the rich, it should form an important item of 
 consumption with both rich and poor. 
 
 To aid in bringing about so desirable a result is the aim of the 
 w titer in the present publication. lie makes the following points, 
 as being eminently susceptible of demonstration : 
 
10 FRUIT CULTURE IX GENERAL 
 
 I. The Feee Use of Fruit as a Common Article of Food will 
 
 Greatly Contribute to toe Health of the People. 
 
 This fact is now very generally conceded. PLysicians and other 
 writers on Hygiene agree that ripe fruits are among the most 
 wholesome articles of diet, and that a much larger consumption of 
 them, to the partial exclusion of the flesh of animals, w^ould natur- 
 ally improve the general health. Many quotations might be ad- 
 duced in support of this position, but a few must suffice. 
 
 Dr. Kennicott, horticultural editor of the Prairie Farmer^ at 
 Chicago, and a man of much experience and observation, says : 
 
 " The free use of ripe fruits not only pi'events disease^ but their 
 regulated enjoyment helps to remove that which already exists. 
 All ripe fruits are more or less nutritious. Professor Salisbury has 
 clearly demonstrated that the apple is superior to the potato in the 
 principles that go to increase the muscle and the train of man ; and 
 in fattening properties it is nearly equal, when cooked for swine or 
 fed raw to other domestic animals." 
 
 A writer in Downing's Horticulturist^ Sept., 1852, has the fol- 
 lowing forcible remarks : 
 
 "We believe most fully from personal experience, as well as ob- 
 servation, that an abundant use of fruits has a strikingly delightful 
 and elevating influence upon the animal spirits, as well as upon the 
 mind and soul ; that the constant habit of employing fruits will euro 
 many diseases, and have a most beneficial effect upon tlie individual 
 and the race, and prove, next to air and water, the greatest of all 
 preventive medicaments." 
 
 And he further continues : 
 
 " We do not labor merely that this princely merchant and that 
 lordly nabob should have his table loaded with choice "specimens," 
 but that every man, woman, and child, month in and month out, 
 should revel in these delicious and healthful luxuries, till they be- 
 come the cheapest of common necessities." 
 
 The Boston Medical and Surgical Journal uses the follov/ing 
 language : 
 
 "Instead of standing in any fear of a generous consumption of 
 ripe fruits, we regard them as positively conducive to health. The 
 very maladies commonl}^ assumed to have their origin in the free 
 use of apples, peaches, cherries, melons, and wild berries, have been 
 quite as prevalent, if not equally destructive, in seasons of scarcity. 
 
INTRODUCTORY REMARKS. 11 
 
 There are so many erroneous notions entertained of the bad effects 
 of fruit, that it is quite time a counteracting impression should be 
 promulgated, having its foundation in common sense, and based on 
 the common observation of the intelligent. We have no patience 
 in reading the endless rules to be observed in this peculiar depart- 
 ment of physical comfort. No one, Tve imagine, ever lived longer 
 or freer from the paroxysms of disease, by discarding the delicious 
 fruits of the land in which he finds a home. On the contrary, they 
 are necessary to the preservation of health, and are therefore caused 
 to make their appearance at the very time when the condition of 
 the body, operated upon by deteriorating causes not always under- 
 stood, requires their grateful, renovating influences." 
 
 The Rural Annual for 1856 says: 
 
 " As good fruit becomes more common, and accessible to a greater 
 number, those fevers and bilious disorders so general in new coun- 
 tries where fruit is scarce, will become lessened, and health and 
 happiness increased." 
 
 Dr. Teall, in his "Hydropathic Cook-Book," uses the following 
 forcible language. Speaking of apples, he says : 
 
 "I can imagine no branch of agriculture, 'domestic economy,' or 
 even 'political science,' more useful to mankind than that of raising 
 good apples. This kind of farming would tend wonderfully to ele- 
 vate the human race above its swine-eating propensities. At pres- 
 ent a large portion of the apple crop of the world is perverted to 
 hog-feeding and cider-making — neither animal nor liquor, when fed 
 or made, being fit for food or drink. 
 
 " A little attention to pruning, budding, grafting, and transplant- 
 ing would enable our American farmers and fruiterers to supply our 
 markets, profitably to themselves, with an abundance of sweet, 
 mellow, luscious apples, so rich and savory, indeed, that but little 
 else than a piece of good bread would enable the veriest epicure to 
 make a luxurious meal." 
 
 On the subject of the eftect of fruit on health, the editor of 
 Tucker's Amiiial Register has the following truthful remarks : 
 
 " Feuit versus Disease. — In a recent conversation with an in- 
 telligent person who has made long-continued and extensive obser- 
 vations on climate and disease, we were assured that nothing had a 
 more beneficial influence in preventing intermittents and the other 
 effects of malaria than a moderate and regular use of wholesome, 
 
12 FEUIT CULTURE IN GENERAL 
 
 well-ripeaed fruit. Our ovrn limited observations abundantly con- 
 firm this opinion. This being the case, what millions in losses, to 
 say nothing of the untold discomforts and sufl'erings experienced by 
 the settlers of the Great West, might thus be prevented or miti- 
 gated ! Our Western emigrants could carry no better medicine-chest 
 with them than a box well packed with a well-selected assortment 
 of early-bearing fruit-trees. Dwarf pears, for instance, often bear 
 even the first year, and sometimes produce abundantly in the course 
 of the first two or three seasons ; we have known a peach-tree to 
 yield three pecks the third summer. The smaller kinds, such as 
 strawberries, raspberries, gooseberries, and currants, afford a quick 
 return of very wholesome fruit. A little attention and care of this 
 kind, in connection with a moderate share of information and intel- 
 ligence, would doubtless prevent many serious losses, and avert a 
 vast amount of positive suflering during the first few years of fron- 
 tier life, when a suflicient degree of privation and inconvenience is 
 often experienced, even with the blessing of uninterrupted health." 
 The apple, for instance, contains a large amount of nutrient ma- 
 terial. It is used much more plentifully in Germany, France, and 
 other European countries than with us. The common laborers fre- 
 quently make a meal of apples, with perhaps an addition of bread 
 alone. It is stated that the operatives in Cornwall, England, regard 
 them as nearly as nourishing as bread, and more so than potatoes ; 
 and they have been known to assert that they could stand their 
 work better on baked apples than with any other kind of diet, 
 without meat. In our own country, those who make a free use of 
 apples and other fruits for food are seldom troubled with dyspepsia, 
 or any form of indigestion. 
 
 II. Fruit is a Cheap Article of Food. 
 
 Apples, peaches, pears, plums, cherries, and even strawberries, 
 and many other small fruits, can be produced as cheaply as wheat 
 or pork, corn or potatoes. A well-set orchard of healthy trees, 
 eight to ten years old, will produce, at a moderate estimate, from 
 one hundred to three hundred bushels per acre. These, at twenty- 
 five cents per bushel, at which price they can be afforded as food 
 even for stock, will yield a very fair income — much more than can 
 be ordinarily obtained on large farms at other branches of farming. 
 Thomas, in his Fruit CuUurist, says: "Good winter apples always 
 
INTEODUCTOllY HEM ARKS. 13 
 
 command a market. * * * The ftirmer, then, who sets out 
 twenty acres of good ap[)le orchard, and takes care of it, may ex- 
 pect, at no remote period, a yearly return of five to fifteen hundred 
 dollars a year." 
 
 Downing, referrhig to strawberries, says "they are so easily 
 grown that the poorest owner of a few feet of ground may have 
 them in abundance;" and Barky says "any one who can manage 
 a crop of corn or potatoes, can, if he will, grow strawberries." 
 
 Other varieties, both of orchard and garden fruits, it is well 
 known, are about as easily and cheaply grown as apples and straw- 
 berries. 
 
 III. The CuLTunE of Good Fruits is Profitable. 
 
 It may well be doubted whether any branch of agricultural pro- 
 duction pays better than the growing of good fruit for the market 
 — especially where a market is attainable; and, since railroads are 
 beginning to traverse all portions of our widely-extended country, 
 few localities are found to be beyond the reach of a market. 
 Twenty-five or thirty years ago, as at the present day, men were 
 everywhere found prophesying that in a few years more the mar- 
 kets would be glutted, and the orchards then planting would be 
 useless. Yet the prices of the best kinds of fruit have ever since 
 been steadily advancing; and we hazard nothing in saying that 
 they will advance, or that, at least, the present fair prices will be 
 maintained for twenty-five, or even fifty years to come. It should 
 be borne in mind that there will be a continued very large increase 
 in the population of our towns and cities, who are necessarily non- 
 producers of fruit ; and further, that the amount of consumption 
 will probably before many years quadruple that of the ratio of in- 
 crease of population. In numberless instances the profits have been 
 enormous ; and while these are to be regarded as only occasional 
 cases, and exceptions to the general rule, yet, in all instances where 
 the business has been properly conducted, and markets not too re- 
 mote, the profits have been exceedingly large. I^o surer source of 
 income, it may be safely urged, and at highly remunerating prices, 
 can be found, than that of a fruit orchard, consisting of a proper 
 assortment of the best varieties of fruit. 
 
 Even in localities beyond the reach of market, structures for 
 drying can be reared at comparatively small expense, which will 
 
14 FRUIT CULTURE IN GENERAL. 
 
 render the business of dr^^ing for market a fair one. Eastward, and 
 that, too, where a market for fresh fruits is readily attainable, these 
 drying establishments are becoming common. The demand for 
 dried fruits will become greater every year. 
 
 Large sums of money are expended abroad annually for fruits 
 which might easily be produced at home in much better perfection 
 and at far cheaper cost — such as grapes, figs, currants, etc. Even 
 fresh pears have been imported from France by the New York con- 
 fectioners. 
 
 In addition to our home market, a large foreign market will 
 doubtless spring up. American apples and pears have already been 
 sold in Europe and the East Indies, in a fresh state ; and peaches 
 and strawberries have been sent to the West Indies. 
 
 It is fair, then, to assume that, as the facilities for quick trans- 
 portation increase, and as the various processes for preserving fruits 
 in a fresh state become perfected, not only all sections of our widely- 
 extended country, but the markets of the whole world, will be 
 opened to our fruit-growers ! 
 
 But suppose both home and foreign markets fail us, it furnishes 
 no valid reason why every farmer should not plant and cultivate 
 enough to supply his own wants luxuriously, and every mechanic 
 and other head of family have his well-stocked fruit-garden. Of 
 the millions of these farmers throughout the country, there are not 
 half even in the old States, and not one tenth of them in the new, 
 who produce enough for their own consumption ! This home sup- 
 ply sliould at least be furnished, let the markets be as they may. 
 
 IV. Fruit Furnishes an Amount of Good Living not Other- 
 wise Attainable, 
 
 Those who have not been able to realize this feet from actual 
 experience, will be astonished to know wdiat a vast amount of good, 
 and even luxuriant food, the orchard and fruit-garden can be made 
 to yield with the proper care and management. It will not be too 
 much to say, that a good selection of fruits in the market, worth 
 any given sum, can be made the source of more real comfort and 
 substantial enjoyment than twice the market value of any other 
 kinds of food. This is owing mainly to the various modes of 
 cookery, and the great variety of ways in which they can be 
 served up. 
 
INTRODUCTORY REMARKS. 15 
 
 V. TiiEEE IS Economy m the Use of Feuit. 
 
 On this point we can not do better than to copy entire the fol- 
 lowing paragraphs, which we find in a horticultural journal without 
 credit : 
 
 "Every man of family, who keeps a good supply of stewing and 
 baking apples, of his own raising, saves a great many hard-earned 
 dollars yearly, otherwise to be paid to the miller or butcher. Oi", 
 if he raises his own grain and meat, an equal amount is tlnis 
 reserved for market. Then what a valuable addition to the com- 
 fort, variety, and luxury of the table ! By the first of summer the 
 thick tresses of strawberries begin to redden in the sun ; and half 
 a dozen quarts of this melting crimson fruit may be had each day 
 for the table, from as many half-rod beds. Cherries, currants, and 
 raspberries continue through the first half of summer, followed by 
 early juicy apples, rich bloom-dusted plums, golden-hued apricots, 
 and buttery and melting pears. 
 
 " Now, we do not say, as some mistakingly remark, that this fine 
 and delicious supply costs nothing after the trees are planted ; for 
 good fruit can not be expected unless the ground is well cultivated 
 and manured. But it does not cost half as much to cultivate an 
 acre of fruit as an acre of potatoes or corn ; while the amount ob- 
 tained is greater than either, and all ready for the table without 
 going through the process which the grain crop requires, of thresh- 
 ing and winnowing, and grinding, and kneading and baking. 
 
 "By planting rich, highly-flavored apples for stewing and for 
 pies, instead of poor ones, each iiimily may save from fifty to two 
 hundred pounds of sugar annually, in sweetening and in spices. 
 A friend of ours finds it cheaper to buy good fall pippins for fif:y 
 cents a bushel, than poor sorts, sold as ' cooking apples,' for fifteen 
 cents a bushel. He uses the Talman Sweeting largely for baking 
 and for puddings, and thinks that an Indian apple-pudding, made 
 by this natural sweetening, the cheapest and the best pudding in 
 the world. He saves from $75 to $100 annually in the cost of his 
 table by this fruit." 
 
 In reference to the economic influences growing out of the Fruit 
 Culture, Mr. Thomas, in his excellent work, has the following 
 highly instructive paragraph : 
 
 " It is not, however, merely as a source of income, that the cul- 
 tivation of the finer kinds becomes profitable. The family which 
 
18 FRUIT CULTURE IN GENERAL. 
 
 is at all times supplied witli delicious and refreshing fruit from its 
 own gardens, has within its reach not only a very important means 
 of economy, but of real domestic comfort. An influence is thus 
 introduced of an exalted character ; a tendency is directly exerted 
 toward tlie improvement of the manners of the people. Every 
 addition to the attractions of home has a salutary bearing on a 
 rising flmiily of children. The difference between a dwelling with 
 well-planted grounds, and well furnished with every rural enjoy- 
 ment, and another where scarcely a single fruit-tree softens the face 
 of bleakness and desolation, may, in some instances, and to many a 
 young man just approaching active life, serve as the guiding influ- 
 ence between a useful life on the one hand, or a roving and unprofit- 
 able one on the other — between a life of virtue and refinement from 
 early and favorable influences, or one of dissipation and ruin from 
 the overbalancing effects of a repulsive home. ISTor can any man, 
 even in the noon or approaching evening of life, fail to enjoy a 
 higher happiness, with at least an occasional intercourse with the 
 blossoming and loaded trees which his own hand has planted and 
 pruned, than in the noise of the crowd and tumult of the busy world." 
 We conclude this introductory chapter, then, with the repetition 
 of this urgent advice, to all who may see these pages — to plant trees ! 
 — PLAXT TKEES ! witliout further delay, and cultivate them properly 
 and carefully, and our word for it — and not our word alone, but 
 the united testimony of thousands of those who have demonstrated 
 the fact — they will be to you at no very distant day a source of 
 pecuniary profit and rich enjoyment. 
 
PKELIMmAPJES TO PLANTING. 
 
 SSUMING, dear reader, that you have already 
 decided to plant an orchard, the next thing 
 to do is to fix upon its extent. In the con- 
 sideration of this question of extent, two other 
 important matters are to be taken into account 
 — these are, the quantity of ground you may 
 have^ suitable and to spare, and the amount 
 of means you can set apart for the purpose. In settling these 
 points you should possess, first, a knowledge of the kind of ground 
 necessary; and second, a determination to do the work well, at 
 whatever cost. 
 
 For an ordinary family of five to ten persons, not less than three 
 acres will suffice for home consumption alone — and as many more 
 as can be made profitable for market use. On these three acres 
 can be stocked from two to three hundred standard trees of the dif- 
 ferent sorts of fruit, besides a due proportion of all the smaller 
 kinds — an amount which, if properly managed, will in a few years 
 afibrd an ample supply for family use. 
 
 The cost of first planting will vary widely in different localities 
 — depending on the condition of the ground, the quality of the soil, 
 prices of trees, price of labor, etc. An approximate calculation 
 may be made, however, by estimating the cost of preparing the 
 ground and planting the trees, at an amount equal to the cost of the 
 trees in the nursery ; and when ditching and underdraining is 
 necessary, at double that amount. The following rule should be in- 
 flexibly observed in all cases : Never slight the worlc, nor plant an 
 inferior' tree^ hecause it is cheaper to do so ! Work half done is 
 very poor economy in planting an orchard, as well as in most other 
 things ; and a tree costing only half price in the nursery, may turn 
 
18 FRUIT CULTURE IN GENERAL. 
 
 out to be a very dear one in the end. The very best varieties (and 
 these are not always the most costlj^), as well as the very best trees, 
 are those from which yon mvist expect to realize the most profit. 
 
 ESTIMATE FOE THREE ACEES. 
 
 The following estimate will answer for an orchard of three acres 
 of ground, with such variations as circumstances may require. 
 [The number of trees will vary somewhat as the shape of the ground 
 is varied ; the calculation is based on a plat twenty-four rods long 
 by twenty wide.] 
 
 Eighty apple-trees, thirty-three feet apart, covering two acres. 
 
 Seventy peach-trees, sixteen and a half feet apart, set around 
 three sides of the whole. 
 
 There will then be left in front one acre, which may be divided 
 into two equal plats of 132 by 166 feet. These may be filled as 
 follows : 
 
 In No. 1. — Twenty standard pears, thirty-three feet apart, in 
 continuation of the apple rows. 
 
 Thirty-two dw^arf pears, in the same rows, seven feet apart, and 
 thirteen feet from the standards. And — 
 
 Twenty-seven pyramid and dwarf plums, quinces, cherries, etc., 
 in the alternate rows, sixteen and a half feet apart. 
 
 In No. 2, — Such number of almonds, apricots, grapes, nectarines, 
 gooseberries, currants, raspberries, blackberries, and strawberries, 
 as fancy may dictate, and will stock it properly. 
 
 The above estimate will constitute an orchard of about 2oO 
 orchard trees — standard and dwarf — and perhaps as many more of 
 the garden or bush fruits. 
 
 DISTANCES. 
 
 Every planter has his own opinion regarding the distance which 
 trees should be planted from each other. Besides, some kinds of 
 soils and localities require greater distance than others ; and some 
 varieties will bear to stand closer than other varieties of the same 
 fruit. A good rule is that, when fuU grown, the tops should not be 
 nearer to each other than one third their diameter. An apple-tree, 
 for example, when fully grown, wiU spread, on an average, to a 
 distance of twenty-five feet ; the rule wnll give thirty-three feet as 
 the proper distance apart. Peaches seldom spread, or should not, 
 if properly pruned, more than twelve to fifteen feet ; the rule gives 
 
PEELIMINARIES TO PLANTING. 19 
 
 sixteen to twenty feet as the distance to plant. In planting an 
 orchard of apples, with plenty of ground, thirty-three feet is prob- 
 ably the safest distance ; yet, if ground is an object, they will do at 
 twenty-five feet. Apples may be planted a little wider — say forty 
 feet — and rows of peach-trees planted both ways between; as the 
 peach, not being so long lived, will die out before the apple has at- 
 tained to a large growth. 
 
 When the saving of ground is an important consideration, and 
 none but standard trees are to be planted, more space may be ob- 
 tained by planting in rows, according to the follow^ing diagram : 
 
 * * * * 
 
 * * * * 
 
 Smaller trees may be set closely in rows, as represented in the 
 figure below: 
 
 This last method is recommended for village plats, where it is 
 desirable to combine the raising of vegetables with that of fruit; 
 as the spaces between the rows may be appropriated to any kind 
 of root crop, with decided advantage to the trees. 
 
 The following table of distances for the various kinds of fruit, 
 condensed from Thomas' Fruit Gulturist^ seems to have been ac- 
 quiesced in by most fruit-growers : 
 
 Apples. — For large trees 25 to 40 feet. 
 
 For pyramids and dwarfs 6 to 8 " 
 
 Peaks. — Large trees on pear stocks 20 " 
 
 Pyramids on " " 8 to 10 " 
 
 Pyramids on quince '* 6 " 
 
 Dwarf standards on quince 8 " 
 
 Peaches. — Full growth 20 " 
 
 Shortened in 12 to 15 " 
 
 Cheerier. — Common standards 20 " 
 
 Pyramids on common stocks 10 " 
 
 (Dukes and Morellos require less). 
 
 PLrMS. — Standards 15 " 
 
 Pyramids 6 to 8 " 
 
20 FRUIT CULTURE IN GENERAL. 
 
 Apricots 15 to 20 feet. 
 
 Quinces 6 to 8 " 
 
 Gkapes.— On 8-feet treUis 25 " 
 
 Onl2 " " 10 " 
 
 Trimmed to stakes 4 to 6 " 
 
 GOOSEBEEEIES AND CUREANTS 4 tO 5 " 
 
 Raspbeeries and Blackberries 4 " 
 
 For the above distances, tlie following is the number of trees re- 
 quired for an acre : 
 
 40 feet apart 27 trees. 
 
 33 " " 40 " 
 
 25 " " 69 " 
 
 20 " " 108 " 
 
 15 " " 193 " 
 
 12 feet apart 802 trees. 
 
 10 " " 435 " 
 
 8 " " 680 " 
 
 6 " " 1,208 " 
 
 4 " " 2,720 " 
 
 location. 
 
 Much has been said and written concerning the location of 
 orchards. Situation and aspect doubtless have their effects ; yet no 
 one should neglect to plant merely because he can not give his trees 
 such an aspect as he may desire. Trees in favorable situations will 
 undoubtedly produce more good crops than those less fortunately 
 situated ; yet many seasons occur when the causes of the difference 
 do not arise, and trees in any exposure will produce abundantly. 
 To this general rule there can be very few exceptions, namely — 
 Elevated situations are letter than lowlands^ and the trows and 
 sides of hills are to he chosen in preference to the valleys. Numer- 
 ous proofs have been adduced to show that the peach might be suc- 
 cessfully grown much farther north than it usually is, if the most 
 elevated positions w^ere chosen instead of the warm valleys. So, 
 farther south, frequent severe frosts cut off the crops on the low 
 grounds, while those on the more elevated and exposed situations 
 are not affected. 
 
 The old rule was to choose a southern or southeastern exposure. 
 CoxE, whose work was issued about 1820, and who planted a large 
 number of trees from 1794 to 1810, in different exposures and as- 
 pects, says: "A southeast aspect, which admits the influence of the 
 early morning sun, and is protected from the pernicious effects of 
 northerly winds, will be found to be the best site for an orchard." 
 This is at variance with most later authorities, and with the expe- 
 
PRELIMINARIES TO PLANTING. 21 
 
 rience of practical fruit-growers at the present clay. A northern 
 exposure is now very generally preferred. This is because the ac- 
 tion of the warm sun, in a southern exposure, will too soon thaw 
 away the frost about the roots, and occasion the buds to swell — 
 leaving them exposed to alternations of frost and thaw. In the 
 Yf est, the rolling prairies near the woodland, the hazel ruffs that 
 skirt tlie prairie and wood, and the richest portions of the timbered 
 bluffs or highlands that overlook the rivers, are regarded as the 
 best locations. The best bearing orchards within the knowledge of 
 the writer are those on the bluff overlooking the Mississippi at the 
 Lower Rapids. 
 
 SOIL. 
 
 Fruit trees, like corn and cabbages, will grow on almost any kind 
 of soil ; yet some soils are more suited to their natures than others. 
 They require a soil strong enough to give the tree a vigorous growth, 
 and the better and more vigorous the growth of the tree, the better 
 will be the character of the fruit. As a general thing, any soil 
 that will produce a good crop of corn will be good for fruit-trees. 
 A strictly alluvial soil, hovrever, is not to be recommended ; as, 
 while it will produce a rank growth of wood, it will not make so 
 hardy or fruitful a tree ; nor will the quality of the fruit be equal 
 to that grow^n on a less fertile soil. A calcareous soil is the best 
 adapted to most kinds of fruit ; yet in other than limestone regions 
 a gravelly or sandy loam will be found to answer a good purpose. 
 Stifi^ clayey soils are not promotive of a good growth ; yet they can 
 be rendered available by a proper incorporation of sand, manure, 
 and vegetable mold. Most soils — even those in the limestone region 
 — require an addition of more or less lime and potash, as these in- 
 gredients enter largely into the composition of most fruits. 
 
 PEEPARATION OF THE GEOrND. 
 
 Not one in a hundred of those who plant trees bestows the 
 necessary care and attention to the preparation of the ground. A 
 very common mode is to dig a hole about a foot wide and five or 
 six inches deep, stick in the tree, bending the roots or cutting them 
 off to bring them within the proper compass — shovel in a few- 
 spadefuls of dirt or sod, tread it down with the foot, and the job 
 is done ! If the tree grows, well ; if not, the planter has only been 
 iinlucly^ and all the neiglibors conclude not to plant, it is so hard 
 
FllUIT CULTURE IN GENERAL 
 
 to iwike trees grow ! Is it any wonder that tliree out of every four 
 trees taken from the nursery die without having- reached the stage 
 of fruit-bearing ? 
 
 In the first place, the soil must be dry before planting. If not 
 so naturally, it must be made so by deep plowing, and, if this will 
 not suffice, then by underdraining. A clay subsoil should be under- 
 drained to the depth of three feet; but any soil not very retentive 
 of water may be sufficiently drained by the use of a subsoil plow 
 and a strong team. With good underdraining and a proper admix- 
 ture of manures, ashes, sand, and loam, the toughest clay soils may 
 be reduced to a proper condition for fruit trees. If from any cause 
 it may be inconvenient to break the whole surface of the orchard, 
 it may answer a good purpose to plow a space of eight to ten feet 
 wide, at proper distances for the rows. Then dig large holes to the 
 depth of two feet, and five or six feet in diameter ; these should be 
 partly filled Avith a well-pulverized and richly-manured soil, and the 
 tree planted therein. Previous to planting, the soil should be en- 
 riched with well-rotted barn-yard or good chip manure, thoroughly 
 intermixed and pulverized by the harrow. If planting is to be done 
 in the spring, the plowing should have been gone through with the 
 fall previous, and then thoroughly stirred again just before planting. 
 Some advise the digging of holes merely, without any previous 
 preparation of the ground with the plow^ In extreme cases this 
 may answer, if thoroughly done, but should be avoided. When 
 the whole field is thoroughly prepared by the plow, it can be culti- 
 vated to some useful crop, and the trees will be more likely to 
 receive the necessary tillage than they would if standing in the field 
 alone. It will furthermore be found that the cost of preparing the 
 whole by means of the plow will not be much, if any, greater than 
 attending the making of the holes only in the hard soil. After tlie 
 ground is prepared by means of the plow and harrow, the holes for 
 the trees may be dug only sufficiently large to admit the tree to a 
 proper depth, and the necessary covering for the roots. 
 
 MANLiaXG. 
 
 It should be remembered by every i)lanter that a tree can no 
 more live and thrive without food than a man or a horse. Though 
 fresh and unexhausted soils may for a time furnish a sufficient por- 
 tion of life-giving suljstancos to keep it alive and even thrifty, yet 
 
PRELIMINARIES TO PLANTING. 23 
 
 there are few orchards that are able to dispense with artificial fer- 
 tilizing from the first. The soil may be rich, yet may not possess a 
 proper proportion of those particular ingredients which enter most 
 largely into the composition of fruits and fruit-bearing trees. The 
 most important of these are lime, potash, and phosphate of lime. 
 A liberal use of barn-yard manure will furnish these ingredients in 
 certain quantities, but an addition of lime, slaked ashes, and bone- 
 dust is highly advantageous. 
 
 It is in after-culture that the application of other manures be- 
 comes necessary to the production and perfection of fine fruit. 
 Frequent applications of fertilizers must not be neglected ; and no 
 one ouglit to plant an orchard who has not previously formed a 
 resolution to feed and cultivate it well, and who has not the perse- 
 verance and energy to carry his resolution into efi:ect. The fertiliz- 
 ers mentioned above will be generally useful to all orchards ; yet, 
 as different fruits require difterent treatment, other ingredients will 
 sometimes be necessary. These will be mentioned in the proper 
 places. 
 
TRANSPLxiNTING. 
 
 LAYING OFF THE GROUND. 
 
 ^^^>/vv^, HE best way to lay oif the ground, after it lias 
 
 <^M^^^si^ui2 been fully prepared and the distances decided upon, 
 
 ^M^ is to measure along the sides and ends, setting a 
 
 fii stake at the proper distances, and then drivir.g 
 
 JM small stakes, say one foot high, at all the points 
 
 ^^^l^_^_ Avliere the lines thus indicated intersect each other. 
 
 ^^^ After the ground is staked, commence digging the 
 
 holes — and this should be completed before the trees are removed 
 
 from the nursery. 
 
 SEASON FOR TRANSPLANTING. 
 
 The proper season for transplanting a tree is any time between 
 the falling of the leaf in autumn and the swelling of the buds in 
 spring; and, in the case of a hardy tree, as the apple, it probably 
 makes but little difference whether it be done before the winter or 
 after it. With other trees it is different ; the less hardy ones, with 
 diminished strength, can not so easily withstand the severe frosts 
 and piercing nor'westers of that season. Hence they should be 
 transplanted only in the spring. Apples may be removed either in 
 November or April, provided it be done well, with probably about 
 equal success. Coxe, who did a great deal of orchard planting in 
 his time, always planted in the autumn, generally about the middle 
 of November — sometimes, however, as early as October, and some- 
 times as late as December. Thomas, in his Fruit OuUurist, says : 
 " Where the work is well done, both are successful.'' The editor of 
 the Illustrated Annual Register^ 1855, says that planting should be 
 done at that season when it can be best done ; and adds — "after all, 
 the subsequent treatment of trees has more to do with their success, 
 at least twenty fold, than the season of the year for setting." 
 
TRANSPLANTING. 25 
 
 TAKING FEOM TUE XUKSERY. 
 
 Trees should be injured as little as possible in removing them 
 from the nursery. Taking them from the row, and tying in such a 
 manner as to be easily transported, is properly the nurseryman's 
 business ; yet it is always best to keep a watchful eye to the work. 
 Especial care should be taken that the roots are not broken or 
 bruised, or cut away by the spade in taking them from the ground; 
 and when any of the roots do become injured, they should be nicely 
 cut off with a sharp knife. As soon as dug, the trees should be 
 carefully arranged in convenient bunches, as much damp earth as 
 possible placed about their roots, and then closely enveloped in 
 some coarse sacking, or other suitable thing, and firmly tied with 
 strong cord. If they are to be re-set at but a short distance from 
 the nursery, these precautions are unnecessary, though if they are 
 to be carried any considerable distance, too much care can not be 
 used in this respect. In all cases the roots should be carefully se- 
 cured against exposure to the air and sun. 
 
 If from any cause the trees are not to be immediately planted, 
 they should be placed in the ground, root and stock, by digging a 
 trench and shoveling loose dirt upon them, to a depth sufficient to 
 exclude the air. The weather will not always permit of immediate 
 re-planting, but it should in. no case be delayed longer than is abso- 
 lutely necessaiV. This covering should be done in orchard or gar- 
 den, and the trees should be removed from the trench one by one as 
 they are planted. 
 
 SELECTION OF TitEES. 
 
 There is a great diversity of opinion in regard to the proper size 
 of a tree for transplanting. Some will plant only a very large tree, 
 and the older the better ; others choose two-year-olds, of not over 
 five feet in height. The middle course is here undoubtedly the cor- 
 rect one. In thrifty, well-tilled nurseries, trees of three years old 
 will be found the most suitable for transplanting. Their height will 
 usually be six to eight feet; in less thrifty nurseries, from five to six 
 feet. At the age of three years a tree may be considered as in a 
 better condition to sustain the violence done to its nature by trans- 
 planting, and better able to recover from it than at any other period. 
 Care should be taken to select trees of a? near the same size, vigor, 
 and general condition a.? possible.- 
 
26 FRUIT CULTURE IN GENERAL. 
 
 SETTING OUT TREES. 
 
 It requires three men, or two men and a boy, to set out trees as 
 it should be done. Before inserting the roots into the hole prepared 
 to receive them, they should first be dipped into mud made of the 
 rich surface mold, to cause the earth to adhere to all their parts. 
 This done, place the tree in it5 proper position in the hole, shovel in 
 a small quantity of the finely pulverized mold, and then give it a 
 gentle shaking suddenly up and down, in order to settle the dirt 
 closely about the roots. One person to hold the tree to its proper 
 position, while another shovels in the earth. When a sutficient 
 quantity of the earth has been placed upon the roots to bring it 
 level with the surface of the ground, tread it down gently with the 
 foot, and then add more, rounding it to a sliglit mound, with the stem 
 of the tree for a center. Tlie tree should be placed in the hole so 
 as to allow it to stand about as deep, when the earth becomes set- 
 tled around it, as it stood in the nursery. 
 
 It is recommended by some to plant the tree in the orchard in the 
 same relative position to the points of the compass that it occupied 
 in the nursery. This may or may not be beneficial ; at any rate, it 
 can do no harm, and it is quite an easy matter to mark the tree be- 
 fore it is lifted, so as to indicate its position. 
 
 If the planting be done in autumn, there should be a mound of 
 earth ten inches to a foot high, and three feet in diameter, raised 
 around the tree to steady it, and protect its roots from frost and the 
 bark from mice. When the ground becomes well settled in the 
 spring, the mound should be removed. 
 
 TEIMMIXG. 
 
 Before setting out, each tree should undergo a proper degree of 
 trimming. This requires considerable judgment. As the branches 
 and roots of a tree depend upon each other for support, it will 
 readily be understood that neither should be overtasked. In re- 
 moving it from the nursery, all the small fibrous roots, and some- 
 times many of the larger, are lost; hence the top must be trimmed 
 to correspond. To do this properly, all the leading shoots should 
 be shortened back one half or two thirds of the current year's 
 growth; and, if the roots have been much injured, the leading 
 branches should be headed back still more. 
 
AFTER -CULTURE. 
 
 PLOWllS^G AND nOEIXG. 
 
 NE of the most common errors among tlie 
 people in regard to fruit-growing is that per- 
 taining to after-culture. Many suppose that 
 all that is necessary to get good fruit, is to set 
 the tree in the ground, right end downward, 
 to be sure, and nature will do the rest. This 
 is a most fatal error — nothing can be more 
 unreasonable. It is as absolutely necessary 
 that the tree which you have planted should receive culture and 
 care afterward, as that the corn which rustles in the breeze should 
 be plowed and hoed and harrowed to make it yield its golden har- 
 vest. Trees, as well as vegetables, must have food and drink. It 
 is by culture that they obtain them. 
 
 Hence, in the orchard, the growing of some crop is very desirable. 
 Roots are perhaps the best of all. Potatoes, beets, beans, carrots, 
 parsneps, onions — all require thorough culture, and do not shade 
 the trees ; while Indian corn, clover, grass, and all the cereal grains, 
 should be rigidly excluded. 
 
 PEUNIXG. 
 
 In the matter of pruning we find there is a great diversity of 
 opinion among experienced fruit-growers. Some advise a free ust: 
 of the knife ; others prune but little, or none at all. The first are 
 doubtless right, as regards some sorts of trees ; while in regard to 
 other varieties, the second class are correct. And the point must 
 be settled between them by considering the objects sought to be at- 
 t;iined by pruning. 
 
 To our mind there are four objects to be had in view in pruning 
 a fruit tree. These are — 
 
28 FRUIT CULTURE IN GENERAL. 
 
 1. To relieve it of its dead and decaying branches. 
 
 2. To promote the growth of the tree. 
 
 3. To encourage the production and increase the size and quality 
 of the fruit. 
 
 4. To change its shape. 
 
 Now, the above being all the objects for which a tree ought to 
 be pruned (except as heretofore stated, under the head of "Trim- 
 ming," to preserve an equilibrium between roots and branches iu 
 transplanting), it is evident that while a permanent vigor and pro- 
 ductiveness are maintained without it, the less pruning the better. 
 Many planters insist that a tree should never be pruned except for 
 the first of these objects; because, as they allege, if a tree be faith- 
 fully kept free from all dead and decayuig wood, its growth and 
 productiveness will both be promoted. This is doubtless true to 
 some extent with some sorts of fruit, and unless some peculiar form 
 is desired, it is better to do but little other pruning. Yet with all 
 it is sometimes necessary to prune more freely. Sonie varieties of 
 the apple, for instance, will grow, if left alone, to too thick ahead, 
 and require thinning out ; others grow so straggling that it is fre- 
 quently necessary to cut away drooping, or crooked and deformed 
 branches, to give the tree some symmetry of appearance. After 
 the first object is attained, the apple, the pear, and the cherry, as 
 standards, require little more, except in the cases last alluded to. 
 Other trees require much more, which will be treated of in the 
 proper place. 
 
 PROTECTION. 
 
 All orchards and fruit gardens, whether of old or young trees, 
 should be carefully protected against the depredations of cattle or 
 other animals. Good fences to secure them are indispensable, as it 
 is utter folly to expend time and money in planting and rearing a 
 fine orchard, and then allow animals to disfigure, maim, and destroy 
 the trees. Cattle, horses, or sheep should nexQv be allowed to run 
 in orchards; nor should swine be admitted except at intervals of 
 very short periods, in order that they may have time only to eat up 
 the fallen fruit, and not to bark the trees or root up the ground. 
 
 In some sections birds are great depredators upon fruit, but as a 
 general thing they do more good in devouring the insects than harm 
 in consuming the fruit. If they become too numerous, they can 
 be frightened away with guns. 
 
AFTEPt-CULTURE. 29 
 
 MULCHING. 
 
 This is simply the process of distrihuting some proper material 
 around tlie root of each tree to retain the moisture. When not 
 thus protected, the ground will fre(iuently bake and greatly retard 
 the growth of the tree. Any coarse litter, straw, or forest leaves 
 will be suitable for mulching. It should be used plentifully — spread 
 on to a depth of at least six inches. When properly mulched, trees 
 will retain moisture about their roots, and make a vigorous growth, 
 through the dry and sultry summer months, while others not pro- 
 tected in this way cease to grow altogetlier, and in many cases 
 wither and die. 
 
PART II. 
 
 THE DIFFERENT KINDS OF FEUITS. 
 
 fil^agttr ©lie. 
 
 THE ALMOND. 
 
 There are but few of the almonds worthy of cultivation in the 
 United States. The Hard-Shells may be raised in the Middle 
 States, and the Soft-Shells in the South, while neither can be suc- 
 cessfully cultivated north of about forty-two degrees, except under 
 shelter. 
 
 A warm, sandy soil is most suitable for this fruit ; yet any soil ii: 
 which the peach and plum will thrive will answer for the almond. 
 
 The almond is propagated from the seed, or by budding on the 
 peach or plum. The after-culture may be the same as for the peach 
 — which see. 
 
 VARIETIES. 
 
 1. Sweet Hard-Shell. — This is a hardy and productive variety, 
 succeeding well in the climate of Western New York, and still far- 
 ther north. Nut very large, with a hard shell, and a large, sweet 
 kernel ; ripe here about the first of October. — Barry. 
 
 Tree vigorous, brilliant, and showy. 
 
 Note. — In presenting the different varieties of fruit introduced into this depart- 
 ment, we have chosen to adopt the descriptions— modified and condensed into as 
 narrow limits as possible — of some of the best and most experienced pomologists 
 of the country, whose writings are before the public. In the choice of selections, 
 however, we have been guided by our own judgment, influenced, of course, by au 
 extensive reading and thorough examination of the opinions of others. 
 
THE AL:\[0ND. 31 
 
 2. Sweet Soft-Shell. — This is the almond of the shops, of 
 which such immense quantities are annually imported from abroad. 
 South of Virginia, we believe, it succeeds well ; and so beautiful a 
 tree and so estimable a fruit deserves, the attention of all fruit- 
 growers. — Barry. 
 
 Cultivators who are desirous of obtaining as great a variety of 
 fruit as possible, w^ould do well to plant a few trees of one or the 
 other of the above-named sorts. Amateurs may find a few other 
 kinds, but they are generally inferior or useless. 
 
THE A P K I C T . 
 
 The apricot is not very generally groAvu in the United States. 
 This is partly owing to the fact that people are not much acquainted 
 with its uses, and partly to its being so frequently destroyed by the 
 curculio. 
 
 This fruit is also propagated on the })each and plum, as well as 
 on stocks from its own seed. The plum is regarded as the best. 
 
 The soil best adapted to the apricot is a strong loam. On lighter 
 soils free mulching and frequent watering are highly beneficial. 
 
 VAEIETIES. 
 
 The kinds most recomiliended for general cultivation are — 
 
 1. Large Eaely. — Full medium, oblong, pale orange, spotted 
 orange cheek; rich, juicy. — T/ioma-% in Annual Register, Kipens 
 middle of July. 
 
 2. Eaely Golden. — (Dubois' Early Golden.) Small, smooth, 
 pale orange, sweet, good; free from the stone. Early — midsum- 
 mer. Hardy and productive. — Annual Register. 
 
 8. Beeda. — Small, brownish orange, Juicy, rich. Season, first of 
 August. Tree hardy, good grower, productive. — Elliott. 
 
 4. MooEPAEK OR Peach. — Large, round, orange, red cheek, 
 juicy, rich, excellent. Ripens soon after the Breda, but less hardy. 
 — Annual Register. 
 
 5. Large Red. — Dark orange red ; round, large, sweet, and 
 juicy. — Downing, 
 
THE APRICOT. 83 
 
 6. Shipley's Large. — A good grower and productive. — Elliott. 
 Adapted to certain localities. 
 
 Is^otw'itlistanding the ravages of the curciilio have rendered the 
 production of the apricot extremely uncertain, yet cultivators are 
 advised to plant at least a few trees, as it is confidently hoped that 
 some eftectual means will be discovered by which these depredators 
 may be held in check. The "golden apricot'' is too delicious a 
 fruit to be thus utterly neglected. 
 
 2* 
 
THE APPLE. 
 
 The apple is undoubtedly the most valuable, as well as the most 
 widely known, of the whole family of fruits. Downing terms it 
 the "world-renowned fruit of the temperate climates;" and it 
 seems to be a native of at least three quarters of the globe. It was 
 well known to the ancients, several varieties of it having been 
 described by writers of antiquity. 
 
 Yet widely known as it is, it has nowhere become appreciated 
 as it should be. A large portion of the people of this country seem 
 not to have yet learned that an apple can be used in any other way 
 than eaten raw, or that it can be introduced into the general cook- 
 ing of the family. Thousands will purchase and eat an apple 
 merely to gratify a taste for its aromatic flavor, without ever once 
 thinking of it as an article of food ; and among that rapidly increas- 
 ing class w^hich is beginning to discover that the apple may be made 
 a staple necessary of life, very few yet know in what a diversity of 
 ways it may be made to contribute to their wants. 
 
 The apple will flourish in a greater variety of soils than most 
 other fruits. A dry, warm soil, with a good mixture of rich loam, 
 is the best, with a plentiful supply of lime and potash. It thrives 
 well, in many instances, on gravelly and even stony land, with a 
 good mixture of rich surface mold, and subsoil not too compact. 
 
 VAEIETIES. 
 
 Elliott states that there are now probably two thousand varie- 
 ties of the apple, described in whole or in part, by the various hor- 
 ticultural writers. It may well be doubted, however, whether 
 there are one tenth of that number so distinct that any but the 
 most experienced pomologists can recognize their characteristic 
 differences. It is no doubt true that, in many instances, apples of 
 
THE APPLE. ■ 35 
 
 the same variety have different names given them, and are differ- 
 ently descrihed, when grown in dissimilar soils and conditions. 
 And so great is this distinction that frequently experienced fruit- 
 growers have been deceived. Generally speaking, there is a marked 
 difference between Eastern and Western apples of the same variety. 
 Of the very large number of sorts described by writers on fruits, 
 something over a hundred only of the most valuable have been 
 selected for description in this work. For convenience, they are 
 classed as Summer, Fall, and Winter Apples. 
 
 CLASS I. — SUMMER APPLES. 
 
 THIRTY VARIETIES. 
 
 1. American Summer Pearmain. — Medium size, oblong, skin 
 smooth, red, and yellow; tender, juicy, and rich. Tree, a slow 
 but erect and handsome grower ; bears early and abundantly ; one 
 of the best in nearly all parts of the country. September. — Barry. 
 
 It requires a deep, warm soil, well supplied with lime and pot- 
 ash, when it succeeds admirably in all sections. — Elliott. 
 
 2. Benoni. — Medium, roundish, or slightly conical ; striped with 
 bright red ; tender, juicy, sub-acid, fine flavor. Handsome grower 
 and good bearer, very valuable. Has proved fine in New England, 
 New York, and some other places. — Thomas^ in Annual Eegister. 
 Ripens in August. 
 
 3. Bough Apple. — (Sweet Bough or Large Yellow Bough). — 
 Large, roundish ; pale greenish yellow, very tender, excellent sweet 
 flavor. Latter part of summer. Moderate and regular bearer. 
 Succeeds well in Northern, Middlo, and Western States. — Annual 
 Eegister. 
 
 Not reliable for productiveness. — AT. IF, Fi'uit-Gvower's A-ssocia- 
 Hon, 
 
 4. Carolina Red June. — ^Medium size, oblong, beautiful red, 
 agreeable flavor. Fine grower, and bears abimdantly. — Annual 
 Eegister. 
 
 Pronounced the best early apple ; hardy, beautiful, and product* 
 ive when young. — N, W, F. G. Association. 
 
?>6 THE DIFFERENT KINDS OF FRUITS, 
 
 Is a valuable early apple in Illinois and other parts of the West. 
 
 •'>. Early Harvest. — Medium to 
 large; pale^ yellow, rich, sub-acid; 
 moderate grower, erect and handsome ; 
 a good bearer. Last of July to Aug. 
 — Ellwanger and Barry''s Catalogxie. 
 
 Succeeds well throughout most of the 
 Northern and Western States. — A. i?. 
 
 Quality fine ; poor bearer on young 
 trees.— iV: W. F. G.J. 
 
 Fig. 1.— Eaelt Haevest. 
 
 6. Early Chandler. — Medium, roundish, striped, good quality. 
 Extensively cultivated in Ohio, where it succeeds well. Vigorous 
 and erect. August and September. — Barry. 
 
 7. Early Joe. — A beautiful and delicious small-sized, deep-red 
 apple. Tree rather a slow but upright grower, and a most profuse 
 bearer. Last of August. — Ellwanger and Barry. 
 
 Unsurpassed in quality by any early apple. Not extensively 
 proved yet. Must be eaten fresh. — Annual Register. 
 
 8. Early Strawberry. — Medium, mostly deep red; tender, al- 
 most melting, mild, fine flavor. Tree a moderate, erect grower, and 
 a good bearer. A beautiful and excellent variety for both orchard 
 and garden. Middle to end of August. — B. and. B. 
 
 0, Early Penxock. — Popular in Ohio —little knov/n elsewhere. 
 Magnificent, large, conical, yellow, and red, I'ipeniug middle of 
 August. — Barry. 
 
 " Good," or second rate ; bears profusely when young ; valuabl*? 
 for market. Svnonvmous with Shaker's Yellow. — X. W. F. G. A. 
 
THE APPLE, 
 
 10. Golden Sweeting. — Large, round- 
 ish, pale yellow ; a very fair, fine, sweet 
 apple. Strong grower, irregular ; a good 
 bearer. August. — Barry. 
 
 The fruit is always fair ; the tree a free 
 grower and productive. — Annual Reg. 
 
 Fig. 2 — Golden Sweeting. 
 
 11. Garketson's Early. — Medium, greenish yellow, tender, 
 juicy, and pleasant. Tree vigorous, very productive, and bears 
 young. ISTot much disseminated. July and August. — Barry. 
 
 12. Holland Pippin. — A large, greenish yellow, sub-acid, rich, 
 and excellent kitchen fruit. In use the whole month of August. 
 Tree vigorous, spreading, and productive. Very distinct from the 
 Fall Pippin, often called Holland Pippin in Western Now York. — 
 /;. and B. 
 
 13. Keswick Codlin. — Large, oblong, pale yellow, acid. Tree 
 erect and very vigorous ; bears wlien quite young, and abundantly ; 
 excellent for cooking, from July to October. — E. and B. 
 
 Good for limited culture for culinary purposes. — X. W. F. G. A, 
 
 14. Lyman's Large Summer. — Large, round, pale yellow, rich, 
 and excellent. The trees require shortening, like the peach, to 
 
38 
 
 THE DIFFERENT KINDS OF FRUITS. 
 
 keep up a proper supply of j'oung shoots, as they bear in clusters 
 on the ends of the branches. August. — E. and B. 
 
 15. Maxomet Sweet. — An excellent late summer sweet apple. 
 Tree vigorous and a good bearer. August and September. — Barry. 
 
 One of the finest early sweet apples, having a deep yellow skin, 
 and a bright vermilion cheek. — Ho'Dey''s Magazine. 
 
 Flesh yellowish, juicy, tender, sugary sweet. — Elliott. 
 
 16.— OsLiN Pippin. — A famous Scotch apple — succeeds well in 
 Upper Canada. Medium size, roundish, yellow ; flesh juicy, rich, 
 and fine. Tree productive. August and September. — Barry. 
 
 17. Peimate. — (Rough and Ready.) — Medium, pale yellow, with 
 a blush on the sunny side; resembles summer rose; tender, mild, 
 and good. Tree vigorous and a good bearer. August and Septem- 
 ber. — E. and B. 
 
 Ripens for several weeks through the latter part of summer. Not 
 yet fully proved. — AnniLol Register. 
 
 18. Red Astraciiax. — Rather 
 large, roundish, and flattened; the 
 whole surface a deep, brilliant crim- 
 son, with a bloom like a plum ; flesh 
 white, somewhat coarse and crisp; 
 rather acid, good. The most showy 
 of all summer apples; excellent for 
 stewing. Succeeds well in the 
 Northern, Western, and Middle 
 States — Anmuil Register. 
 
 Fig. 8,— Ejypi AsTUACHAN. 
 
 David Thomas says of the Astrachan: "Every householder who 
 
THE APPLE. 39 
 
 owns land — if only a small lot — ought to have one tree of the 
 Astrachan apple, both on account of its earliness and its excellence 
 for cooking. It is so tender as to be cooked almost as soon as it is 
 scalded, and so pure that it has no unpleasant tang, like the Yellow 
 Harvest. It is acid, indeed, but sugar readily overpowers this defect. 
 
 "It is a tree of vigorous growth, an abundant bearer, and, what 
 is worthy of note, it bears every year without fail. 
 
 " The fruit is of great beauty, having a hloom like a plum, on a 
 fine red skin. I know of no apple at this season that would com- 
 mand more customers in market." 
 
 19. Peince's Harvest. — Fine for stewing when green; flesh 
 white, tender, sprightly, and juicy ; form flat, size middling. Tree 
 not very vigorous, spreading, irregular. A great bearer, and in 
 season during the whole month of July. — Coxe. 
 
 20. Sine Qua ISTon. — Medium, greenish yellow; tender, fine- 
 flavored. Tree a slender and slow grower, but bears well. August. 
 — E. and B. 
 
 Tree a poor grower in the nursery, hence not widely cultivated, 
 although productive. — Annual Register. 
 
 Slow, poor grower, and an indifterent bearer. — Elliott. 
 
 21. — Sops of Wine. — Foreign. Tree vigorous, early bearer; 
 esteemed for its peculiar pink flesh, as a curiosity for dessert. Me- 
 dium or small, roundish ; light, purplisli red ; flesh yellow, stained 
 with pink, juicy, mild, sub-acid ; " very good." August to Septem- 
 ber.— ^/^io^^. 
 
 22. — Summer Rose. — (Woolman's Early.) — Medium, roundish, 
 pale yellow, with a red cheek ; tender and delicious : has a beauti- 
 ful waxen appearance. Tree rather a slow grower, but good bearer. 
 Middle to end of August. — E. and B. 
 
 This variety is not valuable for market purposes, but its juicy, 
 sprightly, sub-acid character makes it very desirable for the des- 
 sert. Requires rich, strong soil, lime, and phosphates to perfect 
 the fruit, or keep the tree healthy. — Elliott. 
 
 23. — Summer Queen. — Large, conical, striped and clouded with 
 red; rich and fine-flavored. Tree irregular; large, spreading head. 
 August. — Barry. 
 
40 
 
 THE DIFFERENT KINDS OF FRUITS. 
 
 Good on warm, sandj soils; poor on clay soils. — Thomm. 
 
 2-i. Summer Scaklet Pearmaix. — (BelFs Scarlet.) — Medium to 
 large, conical, mostly covered with crimson ; flesh stained with red, 
 tender and good. Trees grow freely, and bear young and abund- 
 antly. August and September. — Barry. 
 
 25. Sweet June. — Very good, productive, transient ; best when 
 fresh from the tree. — N. W. F. G. A. 
 
 26. — Summer Sweet Paradise. — A large, fine, sweet apple from 
 Pennsylvania; round, green to yellow, juicy, sweet, and rich. 
 August and September. — Barry. 
 
 27. Townsend. — Tree moderate spreading growth, abundant 
 early bearer. Fruit medium, roundish, pale yellow, streaked with 
 red; flesh dry, sub-acid ; "very good." September. — Elliott. 
 
 Fig. 4. — Wii-LiAMs' Favorite. 
 
HE APPLE. 41 
 
 29. Tkumbull SwEETiXG. — From Trumbull County, Obio. Fruit 
 above medium, rounclish., tlattened; pale yelloAv, blush, and red 
 spots; iicsb white, tender, juicy, sweet; " very good." September 
 to November. — LUiott. 
 
 80. Wetiierill's White Sweetixg. — From New Jersey ; tree 
 vigorous; productive on light s/jils. Fruit large, roundish, oblong; 
 l>ale yellow; flesh white, sweet; valued for baking and for stock. 
 September.— ^///of?. 
 
 CLASS II.— FALL AFPLES. 
 
 FORTY VARIETIES. 
 
 .3L Alexaxdeh. — A very large and beautiful deep-red or crim- 
 son apple, of medium quality. Tree vigorous and moderately pro- 
 ductive. — October and November. — EUwangcr and Barry''s Cata- 
 logue. Elliott pronounces it a poor bearer. 
 
 32. AuTUMXAL SwAAR. — Large, flattish, rich yellow; sweet, 
 spicy, agreeable. An excellent fruit; not widely known. There 
 is a greatly inferior sort known in Western New York as " Sweet 
 Swaar." — Annual Eeglstcr. 
 
 Barry, Thomas, and Elliott all make this variety synonymous 
 with the "Sweet Swaar." 
 
 33. AuTUMX Strawberry. — Medium, streaked light and dark 
 red; tender, crisp, juicy, and fine. Tree vigorous, productive; one 
 of the best of its season. Se[)tember and October. — Barry. 
 
 34. Beaitty of Kent. — A magnificent English apple, rivaling 
 the Alexander in size and beauty ; striped with dark red ; tender, 
 but coarse, and indifi'erent in flavor ; excellent for cooking. Tree 
 very vigorous and productive. — Barry. 
 
 35. Bailey Spice. — Growth moderate; fruit medium; round 
 ovate, tapering to tlie eye ; light yellow, blush in the sun ; flesh 
 yellowish, sprightly, spicy. October. " Very good." — Elliott. 
 
 3(5. Cooper. — \<^vy large, yellov/, striped Avith deep red; tender, 
 
42 THE DIFFERENT KINDS OF FRUITS, 
 
 juicy, and fine. Very highly esteemed in Southern Ohio. Pro- 
 ductive and valuable. October. — E. and B. 
 
 87. Clyde Beauty. — Productive. Fruit large, roundish, conical, 
 and slightly ribbed ; pale greenish yellow, striped and mottled with 
 light red, deep crimson in the sun ; flesh white, fine-grained, juicy, 
 sub-acid; "best." October to December. — Elliott. 
 
 88. Dutchess of Oldenbeeg. — A large, beautiful Ptussian apple ; 
 roundish, streaked red and yellow ; tender, juicy, and pleasant. 
 Tree a vigorous fine grower, and young and abundant bearer. 
 September. — E. and B. • 
 
 39. DocTOit. — Much grown in Southern Ohio and Indiana, pro- 
 ducing abundantly of second-rate fruit. Medium to large, flat, yel- 
 low ; flesh tender, juicy. October to January. — Elliott. 
 
 40. Drap d'Or, or Cloth of Gold. — Very large, golden yel- 
 low ; flavor mild and agreeable. Tree spreading, moderately vigor- 
 ous and productive. — E. and B. 
 
 41. Fall Pippin. — Very large, roundish, oblong, yellow; tender, 
 rich, and delicious; tree vigorous, spreading, and a fine bearer; 
 esteemed generally. — October to December. — E. and B. 
 
 42. Fall Orange. — Large, roundish, oval; pale yellow; flesh 
 sub-acid and excellent, if fresh and ripe from the tree. A strong 
 grower; fruit always fair; tree bears when young; not widely 
 known. — Tuchers Annual Begister. 
 
 43. Fall IIap.vey. — A large, handsome yellow apple, resembling 
 the Fall Pippin, but not so good. Oct. and Nov. — Barry. 
 
 4A. Fleiuer. — Medium, oblong, pale yellow, red cheek, tender 
 and pleasant; has a beautiful, smooth, waxy appearance. Tree a 
 great bearer. German. September and October. — E. and B. 
 
 45. Fameuse. — Medium, deep crimson, flesh snowy white, tender 
 and delicious. Tree vigorous, with dark wcod ; a beautiful and fine 
 early fruit. Succeeds particularly well in the North. November 
 to January. — E. and B. 
 
THE APPLE. 
 
 43 
 
 4G. Gravenstein, — Ratlier large, roundish, 
 striped with bright red; flesh juicy, with a very 
 rich, rather acid flavor. Tree productive ; a fine 
 grower, forming a fine liead; fruit handsome 
 and excellent. This German apple has proved 
 fine in the Northern, Middle, Western, and in 
 some of the Southern States. September and 
 October. — Ammial Eegister. 
 
 Fig. 5. — Qeavenstein. 
 
 47. Golden Ball. — The trees do not bear well while young, but 
 improve as they advance in years. Tree hardy, forming a large, 
 round head, with large, glossy, rich, green foliage ; exceedingly valu- 
 able for cooking ; requires a rich, strong, heavy soil. . Fruit large ; 
 color, rich yellow ; flesh yellowish, tender, sub-acid. October to 
 December. — Elliott. 
 
 48. — Hawtiioexden-. — A beautiful Scotch ap^jle, medium to large 
 size, pale yellow and red. Trees have strong shoots, w^ith low, 
 spreading heads — constant and abundant bearers — excellent for 
 cooking. — September and October. Resembles Maiden's Blush. — 
 E. and B. 
 
 49. Haskell Sweet. — (Sassafras Sweet of Cole.) — Large, flat, 
 greenish yellow ; tender, sweet, and rich. Tree vigorous and pro- 
 ductive. Massachusetts. September and October. — Barry. 
 
 50. Jewett's Fixe Red. — An excellent New England apple, 
 medium size, tender, and fine-flavored ; a good grower and bearer 
 — said to be well adapted to the North. Oct. and Nov. — Barry. 
 
44 
 
 THE DIFFERENT KINDS OF FRF ITS. 
 
 51. Hawley. — (Dowse.) — Very large, 
 pale yellow, tender, rich, and fine, though 
 sometimes defective. Tree a fair grower, 
 and bears well. — September and October. — 
 E. and B. 
 
 Fig. 6. — IIawley. 
 
 52. Jeffeies. — From Chester Co., Pa. Tree moderate grower, 
 upright habit, constant, abundant bearer ; fruit roundish, flattened, 
 pale yellow ; flesh white, tender, crisp, juicy ; " best." September 
 and October. New. — Elliott. 
 
 ]N"ot much proved out of Pennsylvania. — linnual Begister. 
 
 53. Lyman's Pumpkin Sweet. — (Pound Sweet.) — A large, round, 
 green apple, fine for baking ; tree very ^-igorous, upright, and pro- 
 ductive. Much grown in "Western j^^ew Tork. October to Decem- 
 ber. — Barry. 
 
 Very large — good for stock. — Ohio Bomological Society. 
 
 54. Leland Spice. — Rather large, roundish, red ; flesh yellowish 
 white, sub-acid, spicy, rich, fine flavor. A Massachusetts variety 
 not much found elsewhere. — Anmial Bcgister. 
 
 55. MuNsoN Sweeting. — Medium to large, pale yellow, with a 
 
THE APPLE. 
 
 45 
 
 red cheek; tender, juicy, and good. Tree a very fine grower and 
 good bearer. November and December. — E. and B. 
 
 5G. Jersey Sweeting. — Medium size, 
 striped, and green; tender, juicy, and 
 sweet ; strong, fine grower, and good bear- 
 er ; very popular both for table and cook- 
 ing. Sept. and Oct. — E. and B. 
 
 Early fall — first-rate for table. — Ohio 
 Pomological Society. 
 
 Succeeds in all localities, and produces 
 abundantly of fair fruit in all soils — warm, 
 sandy ones giving a closer texture and more 
 character to the flesh. Valuable, — Elliott. 
 
 Fig. 7.— Jeusey Sweeting. 
 
 57. NoKTTiERN Sweeting. — A large, beautiful, and excellent 
 sweet apple, resembling ]\[unson Sweeting, but the tree is only of 
 moderate growth and irregular; bears well. iNTovember and De- 
 cember. — E. and B. 
 
 58. Orne's Early. — Rather large, somewliat ribbed; pale yel- 
 low; flesh white, very tender, juicy, and fine flavor. Early au- 
 tumn. — Thomas. 
 
 59. PoMME Royal. — (Dyer.) — Large, roundish, yellowish white, 
 with a brown tinge next the sun ; crisp, juicy, and high-flavored ; 
 tree a fair growler and abundant bearer. Sept. and Oct. — E. and B. 
 
 Tree a fiiir grower, moderately productive. — Elliott. 
 
 Fine in IN". E. and l!^. Y. Bears when young. — Annual Register. 
 
 60. President. — Large and beautiful ; yellow-, with a red cheek ; 
 roundish flattened, of good quality ; bears most abundantly. "We 
 obtained it from Columbus, O. October. — Barry. 
 
46 
 
 THE DIFFERENT KINDS OF FRUITS. 
 
 1/ 
 
 61. Lowell. — (Orange.) — Large, oblong, 
 pale yellow; skin, oilv; quality excellent. 
 Tree a good grower and bearer. September 
 and October. — E. and B. 
 
 One of the best Ml apples. — Ohio P. S. 
 
 Valuable for its productiveness — bearing 
 when young — and for its handsome, uni- 
 formly fair fruit. — Annual Register. 
 
 The early habit of productiveness with the 
 large, fair fruit will always command a place 
 in large orchards, where this variety is known. 
 Most valuable on rich, heavy soils. — Elliott. 
 
 Fig. 8. — Lowell. 
 
 62. Melox. — Fruit medium to large; 
 form roundish, Hattencd, regular; color 
 pale yellowish white: tender, juicy, spright- 
 ly. Oct. to Dec. It proves fine so far, 
 and wherever it has been tested, and we 
 confidently place it in the class worthy of 
 general cultivation. Tree vigorous, spread- 
 ing; requires deep, strong soil. — Elliott. 
 
 Fig. 9.— Melon. 
 
THE APPLE. 
 
 47 
 
 6S. PoETEK. — Medium size to 
 large, oblong, yellow ; flesli tender 
 and of excellent flavor. Tree a 
 moderate grower ; very popular in 
 Massachusetts. Sept. — E. and B. 
 
 A regular, even bearer; requires 
 strong soil, with lime and phos- 
 phates ; succeeds wherever grown 
 — one of the best at the South. — 
 Elliott. 
 
 A popular Eastern fall apple, 
 little known in Ohio.— ^. P. S. 
 
 Fig. 10. — Porter. 
 
 64. Overman's Sweet. — Fruit medium, conical; pale yellow, 
 striped with red ; flesh white, juicy, sweet; "good;" baking. Oc- 
 tober and November. — Elliott. 
 
 This variety is trom the orchard of Mr. C. R. Overman, Canton, 
 Fulton Co., 111. 
 
 65. Ross l^oNPAREiL. — Tree productive. Fruit below medium, 
 roundish, dull red, blotched and striped; flesh greenish white, 
 juicy, sub-acid, aromatic; "very good;" nearly "best." October 
 to ISTovember. — Elliott. 
 
 66. St. Lawrence. — Large, round, streaked, red and greenish 
 yellow; a very beautiful, productive, and popular market apple 
 from Canada. October. — ElliDamjer and Barry. 
 
 " Very good." — Elliott. 
 
 67. Smokeuouse, of Penii,; Vandervere, of Cincinnati, and 
 
48 THE DIFFERENT KINDS OF FRUITS, 
 
 liost of other synonyms. — Rather large, flattish ; color a liglit dull 
 red ; rich, aromatic, sub-acid, of fine flavor. Growth crooked and 
 spreading. Succeeds well in New York, and in the Middle and . 
 Western States. — Annual Register. 
 
 Subject to dry rot, wdien grown on soils deficient in lime ; but 
 w-hen supplied with Ume, the rot disappears, and the fruit increases 
 in size and improves in quality. Needs good culture. Larger 
 South than North. — Elliott. 
 
 68. Spice Sweet. — Large, pale yellow, with a blush on the sunny 
 side, quite waxen and beautiful ; tender, sweet, and fine ; a good 
 bearer. September. — E. and B. 
 
 Handsome and high-flavored. — OMo Pomological Society. 
 
 C9. SuPEEB Sweet. — Large, roundish, yellow and red ; flesh ten- 
 der, juicy, rich flavored ; tree is a good grower and bearer. Sep- 
 tember and October. Massachusetts. — Barry. 
 
 70. ToMPKixs. — A large and beautiful apple from Tompkins Co., 
 N. Y. Golden color at maturity ; flesh sub-acid, tender, and rich. 
 Tree productive. October and November. — Barry. 
 
 CLASS III. — WINTER APPLES. 
 
 FIFTY VARIETIES. 
 
 Yl. Bailey Sweet. — Very large, deep red; flesh tender, rich, 
 and sweet; a superb and excellent sw^eet apple. Originated in 
 Wyoming Co., N. Y. Tree a vigorous, upright grower. Novem- 
 ber to April. — E. and B. 
 
 NeAv — not much proved out of Western New York. — Ann. Beg. 
 
 Flesh yellow^, rather dry, sweet ; " very good." — Elliott. 
 
 72. Beoadwell. — Tree vigorous, spreading, good bearer ; medium 
 to large, regular roundish, light yellow ; flesh white, sweet, juicy. 
 November to March. — Elliott. 
 
 Highly commended by Mr. Ep.xst and others from Cincinnati. — 
 OMo Pomological Society. 
 
 Sweet, juicy, and of fine flavor. A fine new Ohio variety. — 
 Annual Register. 
 
THE APPLE 
 
 40 
 
 73. Baldwin. — Large, bright, 
 red, crisp, juicy, and rich. Trees 
 very vigorous, upright, and pro- 
 ductive; considered in Massachu- 
 setts the best winter apple. Dec. 
 to March. — Ellicanger and Barry. 
 
 Inclines to bitter or dry rot on 
 soils deficient in lime and potash. — 
 Elliott. 
 
 / 
 
 Fig. 11.— Baldwij^. 
 
 Mr. Eknst quoted authority stating that Avhen lime was used, 
 this variety would always be free of rot — Ohio Pom. Soc. 
 
 It is a singular fact, that from Eastern Massachusetts, through 
 New York and Michigan, the Baldwin is valuable and productive ; 
 but no sooner do we cross Lake Michigan than its value ceases. In 
 Ohio and Illinois it is of little coni])arative value. — J^orth Western 
 Fruit- Oroioer'^s Association. 
 
 74. Bullock's Pippin (Golden Paisset.) — Tree medium size, 
 round head, admirably suited to rich soils. Fruit small to medium ; 
 roundish, golden yellow, soft russet; tender, juicy, almost buttery, 
 delicate, sprightly. December to March. — Elliott. 
 
 Excellent and valuable throughout most of the Western States, 
 but at the IN'orth and East often quite worthless. — Annual Register. 
 First-rate — not handsome. — Ohio Pomological Society. 
 
 75. BouERASSA. — ^Large, reddish russet, rich and high flavored ; 
 esteemed as one of the very best in Lower Canada, and in Maine 
 and Vermont. October to March. — Ellwanger and Barry. 
 
 Succeeds finely in northern sections, on poor soil. etc. Sub-acid, 
 '^ host:'— Elliott. 
 
60 
 
 THE DIFFERENT KINDS OF FRUITS. 
 
 76. Beli.flowee (Yellow). — Large, oblong, 
 irregular, tapering, pale yellow; tender, juicy, 
 crisp, sub-acid. December to March. Tree of 
 slender, yet healthy groAvth; fruit on ends of 
 limbs ; very hardy, but grafted on pieces of roots 
 does not bear well, otherwise very productive. — 
 Elliott. 
 
 Much approved in most parts of the State ; not 
 so large and handsome in Northern as in Central 
 Ohio. Does well on rich limestone clav. — 0. P. K 
 
 Fig, 12.— Yellow Be-lfloweu. 
 
 77. Blue Peai^:.:aix. — Very lariie, dark pnrplisli red, covered 
 -with bloom ; juicy and pleasant, sub-acid. Tree a vigorous grower, 
 moderate bearer, and very popular in New England. October to 
 January. — F. and B. 
 
 78. Baltimoee. — Tree thrifty, slender, and very productive on 
 w^arm, rich soils. Size medium to large, round; light yellow, 
 striped with red ; flesh white, tender, crisp, juicy, sub-acid. Dec. 
 to March. Distinct from the Baltimore of Lindley; — Elliott. 
 
 79. Canada Pippin. — Tree strong, vigorous, upright, spreading, 
 productive, very hardy; large, roundish, flattened; light greenish 
 yellow; flesh yellowish white, crisp, tender, juicy, sub-acid, 
 sprightly. January to May. — Elliott. 
 
 80. Challenge. — Tree productive, hardy ; large, roundish, flat- 
 
THE APPLE. 
 
 51 
 
 toned ; rich yellow ; flesh yellowish white, jnicy, crisp, 
 der. October and Jfovember. — Elliott. 
 
 sweet, ten- 
 
 81. Belmont. — Said by Downing to 
 be the waxen of Coxe. 
 
 As described by Coxe: Large, flat, 
 yellow ; its transverse shape rather el- 
 liptical, like the Pennock ; skin appear- 
 ance of a large ISTewtown Pippin ; rich, 
 sprightly, juicy, firm, yet breaking. 
 December. Much esteemed in Virginia. 
 
 Fig. 13. — Belmont. 
 
 Elliott says: "Tree healthy, vigorous, good bearer; does not 
 succeed on alluvial soils of the West, but on high, warm, or lime- 
 stone soils does finely. Tender, juicy, sprightly, sub-acid." 
 
 Tree a fair grower and very productive. November to February. 
 —E. and B. 
 
 \\\ Northern Ohio is fine, and a good keeper ; while south of 
 Columbus it bears larger fruit, but not so finely flavored, and ex- 
 tremely liable to rot. — OMo Pomological Society. 
 
 82. — Danvers' Winter Sweet. — Medium size, greenish yellow, 
 with often a brownish cheek ; tender, rich, and sweet. Tree vigor- 
 ous and productive. November to March. — E. and B. 
 
 Succeeds well in Eastern and Middle States. — Annital Begister. 
 
 Generally approved. — OMo Pomological Society. 
 
 83. Dominie. — Medium size, flat, greenish yellow, streaked with 
 red; sub-acid, juicy, and high flavored. Nov. to April. — Barry. 
 
52 
 
 THE DIFFERENT KINDS OF FRUITS, 
 
 Early, good bearer; profitable orchard sort West; succeeding 
 finely in most soils. "Very good." — Elliott. 
 
 Supposed to be the Welk of Ohio.— Ohio Pomological Society. 
 Quite productive and valuable. — N. W. F. G. A. 
 
 84. Dutch Mignonne. — A very large, beautiful, and excellent 
 apple, a native of Holland ; orange, marked with russet and faint 
 streaks of red, fine flavored. Tree erect and good bearer. Novem- 
 ber to March. — R and B. 
 
 85. Esopus SpiTZENBEEG.-Rather large, 
 round, ovate ; color a high, rich red ; flesh 
 yellow, firm, and compact, crisp, spicy, 
 rather acid — scarcely equaled in richness 
 and high flavor. Admirable for culinary 
 purposes. A moderate bearer. Succeeds 
 best in N. Y., but does well in many 
 parts of N. E. and at the West. — Armual 
 Register. 
 
 A handsome and excellent apple for 
 the North, and for good, sandy soils ; but, 
 like the Greening, liable to fall oft" and 
 speck, at the South and on clay soils. — 
 Ohio Pomological Society. 
 
 Fiff. 14.— Esoprs Spitzen 
 
 86. Green Sweetixg. — Medium size, greenish, tender, sweet, 
 and spicy ; one of the very best long-keeping sweet apples. Tree 
 a moderate, erect grower. November to May. — E. and B. 
 
 We consider the Green Sweeting the best sweet apple that we 
 grow in this locality ; always fair, and of a handsome green color, 
 rarely with a blush on one side. The tree is a good grower and 
 bearer. — Horticulturist. 
 
THE APPLE 
 
 53 
 
 87. HuBBAiiDSTON NoxEsucii. — Large, 
 striped yellow and red; tender, juicy, 
 and line ; strong grower and great bear- 
 er. Nov. to Jan. — E. and B. 
 
 Succeeds best in Xew England. — An- 
 mud Register. 
 
 Adapted to northern latitudes — beau- 
 tiful and excellent. — Ohio Pomological 
 Society. 
 
 %K 
 
 -IltJBBARDSTON NoNESUCH. 
 
 88. Hekefordshike Pearmain. — Tree hardy, requiring rich, 
 strong soil, when the fruit is of the highest excellence. Medium, 
 roundish, conical; brownish red, mottled; flesh yellowish, tender, 
 mild, sub-acid, aromatic. December to February. — Elliott. 
 
 89. IIartforl) Sweeting. — Medium, flat, striped ; flesh juicy, 
 tender, and rich. Keeps till late in spring; tree very productive ; 
 a valuable orcliard variety. — Barry. 
 
 90. Lady Apple. — A beautiful little dessert fruit; flat, pale yel- 
 low, witli brilliant red cheek ; flesli crisp, juicy, and pleasant. The 
 tree forms a dense, erect head, and bears large crops of fruit in 
 clusters. — November to Isiaj. — Barry. 
 
 A ijrofitable variety for city markets. On rich, clayey soils is 
 apt to speck. — Ohio Poviological Society. 
 
 91. Limber Twig. — A large, dull-red apple, second-rate in qual- 
 ity, but keeps till June or July, on account of which chiefly it is 
 
54 
 
 THE DIFFERENT KINDS OF FRUITS 
 
 cultivated South and West, The tree has weak, pendulous brauclies, 
 but is exceedingly hardy, and bears immense crops. — Barry. 
 
 A profuse bearer, and superior for drying. — Ohio Pomological 
 Society. 
 
 / 
 
 92. Jonathan. — Medium size, 
 striped red and yellow ; tender, juicy 
 and rich, with much of the Spitzen- 
 berg character; shoots light-colored, 
 slender, and spreading ; very pro- 
 ductive. New York, November 
 to April. — Barry. 
 
 Fig. 16,— Jonathan, 
 
 Some specimens from the West exceedingly beautiful. — Thomas, 
 in Annual Register. 
 
 One of the handsomest and best of apples. — Ohio Pomological 
 Society. 
 
 93. Monmouth Pippin. — Large, greenish yellow, with a fine red 
 cheek ; juicy, tender, and good. Tree erect, vigorous, and product- 
 ive. — Keeps well till March and April. — Ellwanger and Barry. 
 
 94. Minister. — Large, oblong, striped greenish yellow and red ; 
 second quality. Tree vigorous and a great bearer. November to 
 January. — E. and B. 
 
 95. Michael Henry Pippin. — Medium to large ; roundish, con- 
 ical, yellowish green, specks of russet. October to March. In ex- 
 tensive cultivation at the West, and very successful. Tree very 
 productive. — Elliott, 
 
THE APPLE. 
 
 55 
 
 Grown in Indiana under name of White Winter Pearmain. — Ohio 
 Pomological Society. 
 
 96. Ladies' Sweeting. — Medinm 
 or large, roundish ovate; a fine, 
 bright red at maturity ; flavor sweet 
 and agreeable, not very rich. Tree 
 of feeble growth, and usually over- 
 bears. — Annual Eegister. 
 
 Handsome and good ; second-rate. 
 — Ohio Pomological Society. 
 
 Fig. 17.— Ladies' Sweetixg. 
 
 97. Mother Apple. — Large, red, flesh very tendei-, rich, and 
 aromatic. Tree a good bearer. Succeeds well in the North. No- 
 vember to January. — E. and B. 
 
 98. — Newtowx Pippin. — It requires a rich limestone, clay soil, 
 or a warm, sandy, rich loam, well dressed with lime and bone-dust. 
 Fruit medium, roundish, oblong, flattened ; Avhen ripe, a yellowish 
 green ; flesh greenish white, juicy, crisp ; Feb. to May. — Elliott. 
 
 Trees of slow growth — bark rough. Often scabby, unless with 
 high culture. Succeeds Avell in New York and the West. — A. B. 
 
 Gen. W^orthington thought this and some other old kinds are 
 losing their health and vitality. — OMo Pomological Society. 
 
 99. Oetley.— (White Bellflower or White Detroit.)— Large, 
 roundish, slightly oblong, pale yellow; flesh sub-acid, sprightly, 
 and fine ; succeeds well in New Jersey and in the West. — Barry. 
 
 In strong, rich soils, throughout the entire Western States, it 
 
o6 
 
 THE DIFFERENT KINDS OF FRTTITS. 
 
 proves one of the hardiest, most productive, profitable, as well as 
 best varieties known. — Elliott. 
 
 One of the best apples adapted for strong soils at the South and 
 "VVest. — Ohio Pomological Society. 
 
 100, N"oRTnERN Spy. — Large, roundish, 
 conical; handsomely striped with red; flesh 
 tender ; flavor mild and agreeable, spicy, ex- 
 cellent, which it retains with reniarkable 
 freshness late in the spring. Tree a vigorous 
 and very upright grower; long in coming 
 into bearing ; needs thinning out in pruning ; 
 requires rich and high culture. — Tucl:ers An- 
 nual Begister. 
 
 Fig. 18. — NoETHERX Spy, 
 
 Considered of doubtful value in Ohio. — Ohio Pomological Soc. 
 
 While the quality of this variety secures it a place among first- 
 class fruit, it can not be considered a profitable variety until the 
 trees have acquired at least twenty years of age, as it is tardy in 
 coming into bearing. — Elliott. 
 
 101. Ohio Noxpaeiel. — Tree straight, stout groAvth, compact 
 head ; annual bearer ; fruit large, roundish, flattened ; red and yel- 
 loAV marbled and splashed; flesh yellowish Avhite, tender, juicy, 
 sub-acid; "best." October to December. Xew. — Elliott. 
 
 102. Peck's Pleasant. — Large, pale yellow, with a brown cheek, 
 very smooth and fair; flesh firm and rich, approaching the flavor 
 of a Newtown Pippin. Tree erect and a good bearer. iSTovember 
 to April. — E. and B. 
 
THE APPLE. 67 
 
 Generally esteemed as a first-rate apple. — Ohio Pom. Society. 
 A good bearer; fruit always fair. — Annual Begister. 
 
 103. Phillips' Sweetixg. — 2^^ative of Ohio. Growth vigorous, 
 upright ; wants strong, heavy soils. Fruit medium to large ; round- 
 ish, conical, slightly flattened; yellow, mottled with red; tender, 
 juicy, crisp, December and January. — Elliott. 
 
 Large, handsome, and good. — Ohio Pomological Society. 
 
 104. PoMME Gkise. — Small, grayish russet, very rich and high 
 flavored ; tree a moderate grower, but good bearer ; very valuable 
 in the North. — E. and B. 
 
 Good bearer, tree of small size. Fruit below medium, roundish ; 
 yellow gray or russet; flesh yellow, tender, sprightly; December to 
 February. — Elliott. 
 
 105. Pawle's Jauxet. — (Xeverfail.) — Medium to large size; 
 yellow, striped with red ; crisp, juicy, rich ; a prolific bearer. One 
 of the longest keepers and best apples in the South and Southwest. 
 —E. and B. 
 
 In quality it is only second-rate, and at the North is not desir- 
 able ; but south of Cincinnati is highly so, and it succeeds where 
 many others fail. — Elliott. 
 
 "Very good," not "best;" profitable in most localities. — ^ortli- 
 Westerti Fruit- Groicer's Association. 
 
 lOG. Rome Beauty. — A large and very beautiful new apple, of 
 Ohio. It is roundish, or very slightly conical ; pale yellow, mostly 
 covered with bright red ; flesh not very fine, but tender, juicy, and 
 good. Early winter. It will undoubtedly be valuable for the 
 orchard. — Barry. 
 
 107. — Rambo. — ^l^Iedium size, streaked and mottled, yellow and 
 red, tender, juicy, and mild-flavored. Tree a good grov^^er and 
 bearer. A widely-cultivated and esteemed old variety. Autumn 
 in the South ; October to December in the 1^0Yt\\.-=—E. and B. 
 
 " Best," very productive and profitable. — N. W. F. G. A. 
 
 108. Reinnette, Canada. — Very large, flattened, ribbed, dull 
 yellow, flesh firm, juicy, and rich. Tree a strong grower and good 
 bearer. November to March. — Barry. 
 
58* THE DIFFERENT KINDS OF FllUITS, 
 
 109. Red Canada. — (Old Nonesuch 
 of Massachusetts.) — Medium size, red, 
 with white dots; flesh fine, rich, sub- 
 acid, and dehcious. Tree a slender 
 grower; one of the best of apples. 
 November to May. — Barry. 
 
 Fig. 19.— Red Canada. 
 
 110. Rhode Island Greening. — Large, roundish, oblate; green, 
 becoming greenish yellow, always fair, a dull brown blush to the 
 sun; flesh yellow, tender, juicy, with a rather rich acid flavor. 
 Growth strong, best on light soils, very productive. — Thomas. 
 
 Testimony has shown that it is a gross feeder, and needs soil well 
 drained, rich in lime and phosphates. On usual soils, when the 
 variety is defective, liberal dressing with wood ashes will answer. — 
 Elliott. 
 
 A great and constant bearer in nearly all soils and situations. — 
 E. and B. 
 
 Not sufliciently proved at the "West yet, but does not promise so 
 well there. — Annual Register. 
 
 Root-grafted trees were uniformly unproductive. A few had 
 found it to bear well budded or stock-grafted. — N. W. F. G. A. 
 
 In many localities at the West the Greening, like some others of 
 the older varieties, has not as yet succeeded well. Perhaps, witli 
 the cultivation suggested by Elliott, it may yet be found to answer 
 better. 
 
 111. RiBSTON Pippin. — Lai-ge, striped yellow and red; crisp, 
 
THE ATPLE. 59 
 
 juicy, and sprightly. Tree spreading and productive. October to 
 November. — E. and B. 
 
 112. RoxBURY Russet. — Medium to large; surface rough, green- 
 ish, covered with russet ; flavor indifferent ; tree vigorous, spreading, 
 and a great bearer ; keeps till June. Its great popularity is owing 
 to its productiveness and long keeping. — Barry. 
 
 113. SwAAE. — Above medium in size; 
 roundish, mostly somewhat flattened ; color 
 becoming a rich yellow ; flesh fine-grained, 
 compact, tender, with a very rich, mild, aro- 
 matic, agreeable flavor. Esteemed by some 
 as the best winter table apple. Keeps into 
 spring. Fruit apt to be scabby on overloaded 
 trees. Succeeds best in New York, Michi- 
 gan, etc. Often poor in New England. — 
 Annual Register. 
 
 Fig. 20.— SwAAE. 
 
 On the rich prairie soils of the West it is said to succeed, proving 
 a good bearer and profitable. — Elliott. 
 
 Generally productive — quality of the highest character. — RortJl- 
 Western Fruit- Grower'' s Association. 
 
 114. Tewkesbuey "Wintee Blush. — Small, yellow, with a red 
 cheek; flesh firm, juicy, and fine flavored; a remarkably long 
 keeper ; tree a rapid, erect grower. Suits the South best, as it re-. 
 quires a long season to mature it. Origin New Jersey. January 
 to July. — E. and B. 
 
 115. Yandevere. — Medium size, yellow, striped with red, and 
 becoming deep crimson next the sun ; flesh yellow, rich, and fine ; 
 
GO 
 
 THE DIFFEliENT KINDS OF FRUITS 
 
 tree a fair grower and good bearer ; succeeds best on light, warm, 
 dry soils. October to March. — E. and B. 
 
 116. Tallman Sweeting. — Above medium, 
 roundish; a clear, light yellow, with a dis- 
 tinct brownish line from stem to blossom ; 
 flesh white, firm, rich, very sweet. — Annual 
 Register. 
 
 Tree a great bearer; fruit keeping well; 
 growth rapid, upright, strong, wood dark. 
 November to April. — Elliott. 
 
 w 
 
 H"^ 
 
 Fig. 21.— Tallman Sweeting. 
 117. WmTER Peaemain. — Medium size, dull red stripes on a 
 yellowish ground ; flesh tender, pleasant, and aromatic ; a moderate 
 grower and bearer; best on warm soils. November to March. — 
 E. and B. 
 
 118. — Wine-Sap. — Fruit medium, ovate, conical; a bright, clear 
 red, stained and spotted with yellow ; juicy, tender, sub-acid. Oc- 
 tober to March. The tree is hardy, an early and very productive 
 bearer, producing fair, fine fruit in all soils; fine on dry prairies. — 
 Elliott. 
 
 Constant in productiveness, and of fine quality. — X. ir. F. G. A. 
 
 119. Wine Apple. — (Hay's Winter.) — Large, roundish, slightly 
 flattened ; yellow striped and clouded with bright red ; flesh yel- 
 low, juicy, crisp, and pleasant. A native of Delaware ; succeeds 
 well in many parts of the country. — Barry. 
 
THE APPLE, 
 
 61 
 
 120. Westfield Seek-iS'o-Fuetiier. — Medium to large, striped 
 with dull red, and slightly russcted ; llesh tender, rich, and excel- 
 lent ; tree a good grower and bearer, and fruit always fair. Xo- 
 veraber to February. — Ellioanger and Barry. 
 
 121. Yellow N'ewtow.v Pippix. — Trees, though of slender 
 growtli, good bearers, and apparently perfectly at home in rich 
 limestone soils. Keeps till June. — Elliott. 
 
 ADDITIONAL VARIETIES. 
 
 The following list of additional varieties, gleaned from various 
 sources, doubtless contains many that are worthy of very preneral 
 cultivation, and none that have not in certain localities, and in cer- 
 tain soils, with proper cultivation, been pronounced valuable : 
 
 Adams, 
 
 Albemarle Pippin, 
 Aromatic Carolina, 
 Autumn Bough, 
 
 Pearmain, 
 
 Seek-No-Further, 
 
 Bailey Sweet, 
 
 Belle et Bonne,. 
 
 Belzer, 
 
 Beauty of Kent, 
 
 Bentley's Sweet, 
 
 Bean Sweet, 
 
 Black Apple, 
 
 Blenheim Orange, 
 
 Borsdorfer, 
 
 Bledsoe, 
 
 Blood, 
 
 Borovitzky, 
 
 Brabant Bellflower, 
 
 Brooke's Pippin, 
 
 Bufflngton's Early, 
 
 Burr's Winter Sweet, 
 
 Bush, 
 
 Carnahaii'ft Favorite, 
 
 Cannon Pearmain, 
 
 Cann Apple, 
 
 CampfieM, 
 
 Carolina Winter Queen. 
 
 Cayuga Eed^treak, 
 
 Cole, 
 
 Coe's Golden Drop, 
 
 Cooper's Early White, 
 
 Cour Upend u Plat, 
 Cumberland Spice, 
 ('raclving. 
 Cat Pippin, 
 Darlington, 
 Delight, 
 Detroit Red, 
 Dunlap's Aurora, 
 Dillingham, 
 Dutch Codlin, 
 Early Jack, 
 
 Pennock, 
 
 Emperor, 
 
 English Golden Russet, 
 
 Sweeting, 
 
 Esten, 
 Eustis, 
 Fall Jen netting, 
 
 Queen, 
 
 Cheese, 
 
 Fallenwalder, 
 
 Father Abraham, 
 
 Foundling, 
 
 Ferdinand, 
 
 Franklin Golden Pippin, 
 
 French's Sweet, 
 
 Fort Miami, 
 
 Fkishing Spitzenborg, 
 
 Fulton, 
 
 Gabriel, 
 
 Garden Eoyal, 
 
 Genesee Chief, 
 
 Gilpin, 
 Giles, 
 
 Golden Noble, 
 Gloucester Cheesr 
 Gray Vandevere, 
 Groveland Sweet, 
 Green Sweet, 
 
 Seek-No-Furli»er, 
 
 Granniwinkle, 
 
 Grindstone, 
 
 Ilagloe, 
 
 Harrison, 
 
 Haskill Sweet, 
 
 Hector, 
 
 Harkness' New Favor»<.p. 
 
 Herman, 
 
 Hooker, 
 
 Hunter, 
 
 Jabez Sweet, 
 
 Jefferson, 
 
 Jersey Pippin, 
 
 Jewett's Fine Ked, 
 
 June Apple, 
 
 July Branch, 
 
 Kane, 
 
 Kenrick's x\utumu, 
 
 King Apple, 
 
 King of Pippins, 
 
 Kaighn's Spitzenberg 
 
 Lancaster Greening, 
 
 Late Queen, 
 
 Laquier (Lackeer;), 
 
THE DIFFERENT KINDS OF FRUITS. 
 
 Lake, 
 
 Ledge Sweet, 
 
 London Pippin, 
 
 Long Stem (of Brlnckle), 
 
 Long Stem (of Cole), 
 
 Loring Sweeting, 
 
 Male Carle (Charles Apple), 
 
 Michael Henry Pippin. 
 
 Melvin Sweet, 
 
 Moore, 
 
 Monarch, 
 
 Monk's Favorite, 
 
 McLellan, 
 
 Musk Spice, 
 
 Mifflin King, 
 
 Myer's Nonpareil, 
 
 Newark Pippin, 
 
 Northern Golden SAveet, 
 
 Orange, 
 
 Orndorf, 
 
 Oldtown Crab, 
 
 Osborn's Fall Sweet, 
 
 Osceola, 
 
 Paradise Winter Sweet, 
 
 Paragon, 
 
 Peach Pond Sweet, 
 
 People's Choice, 
 
 Pennoek, or Big Eoraanite, 
 
 Pfeiffer, 
 
 Princess Koval, 
 
 Pumpkin Eusset, 
 Pryor's Red, 
 Progress, 
 Quince (of Cole), 
 Kagan, 
 
 Randall's Best, 
 Raritan Sweet, 
 Red Cardinal, 
 
 Quarrenden, 
 
 Sweet, 
 
 Rosseau, 
 
 Republican Pippin, 
 Reinnette, Seedless, 
 
 Triumphant, 
 
 Roman Stem, 
 Selma, 
 
 Seever's Red Streak, 
 Schoonmaker, 
 Scallop Gilliflower, 
 Smith's Cider, 
 Summer Hagloe, 
 Spring Pippin, 
 Stanard's Seedling, 
 Stroat, 
 
 Sturmer Pippin, 
 Striped Pearmain, 
 Sugar Sweet, 
 Sweet Bellflower, 
 Baldwin, 
 
 Sweet Pippin, 
 
 Wine-Sap, 
 
 Pearmain, 
 
 Spice Russet, 
 
 Tetofsky, 
 
 Virginia Greening! 
 
 Waddell's Hall, 
 
 Walworth, 
 
 Walpole, 
 
 Wagener, 
 
 Wells' Sweeting, 
 
 Wells' (Winter Redstreak) 
 
 Western Spy, 
 
 Wetherell's White Sweeting 
 
 Whitewater Sweet, 
 
 White Seek-No-Further, 
 
 Juneating, 
 
 Winter Calville, 
 
 Spanish Reinnette, 
 
 Rambo, 
 
 Winter Cheese, 
 
 Harvey, 
 
 Willow Twig, 
 
 William Penn, 
 
 Winslow, 
 
 Wing Sweeting, 
 
 Yost, 
 
 Yacht, 
 
 York ImperiaL 
 
 CLASS IV.— CRABS. 
 
 OENAMENTAL. 
 
 1. Red Siberian. — Inch in diameter, tree erect; bears at two 
 or three years. 
 
 2. Yellow Sibeeian.— Yellow — about as large as No. 5. 
 
 3. Laege Yellow Siberian. — Larger than 'i^o. 3 ; tree a vigor- 
 ous and rapid grower. 
 
 4. Double Flowering Chinese, — A beautiful ornamental tree, 
 producing large clusters of semi-double rose-colored blossom?. 
 
THE APPLE. 
 
 G3 
 
 Fig. 22.— Labge Ked Siberian. Fig. 23.— Cheeky Ceab. 
 
 C. Cherry Crab. — Small, round, red. — E. and B.''s Catalogue. 
 
 Fig. 24. — ASTRAOHAN, OR 
 
 Evergreen Apple Crab. 
 
 Fig. 25.— Currant Cka 
 
 7. Astrachan, or Evergreen Apple Crab. — Fruit deep green, 
 speckled with white dots ; leaves evergreen, remaining on tlie tree 
 all winter. 
 
 8. Currant Crab. — Fruit like the currant, and hang in clusters. 
 Ornamental in fruit and flowers. 
 
G4 
 
 THE DIFFERENT KINDS OF FRUITS, 
 
 9. Tkanspakent Zurich Apple. 
 — Fruit two inches in diameter; 
 white like wax, acid; tiiird-rate. 
 Ornamental dessert. 
 
 Fig. 26.— Transparent Zuiuch Apple. 
 
 10. Black Lady Apple.— 
 Color deep black ; very curi- 
 ous; dessert fruit.- Desportes, 
 French Author. 
 
 \ 
 
 Y\z- 27. — Black Lady Apple. 
 
 These crabs, with their beautiful blossoms and handsome red and 
 yellow fruit, are very desirable for ornament in a fruit garden or 
 small orchard; anl ;dl who love the beautiful in nature, and wish 
 
THE APPLE. C) 
 
 to adorn their homes, sliould procure a Icav of the diflerent varie- 
 ties. Some of the larger sorts are also useful, as well as ornamental, 
 being esteemed by many for preserving. They are generally early 
 bearers, and very prolific. 
 
 SELECTION OF VAEIETIES. 
 
 There are very few individuals who do not, before planting an 
 orchard, seek the advice of some one as to what varieties they 
 sliould procure ; and many in this way are induced to plant trees 
 Avhich are not worthy a place in any collection. It is a very diffi- 
 cult matter to procure just such trees, and those alone as will cer- 
 tainly be best adapted to tlie wants of the planter, and to the char- 
 acter of the soil in his particular locality. Trees that succeed well 
 in one kind of soil, are sometimes almost worthless in others ; 
 while, again, otliers seem to flourish almost equally well in all kinds 
 of soil. Of the one hundred and twenty-one varieties described in 
 the foregoing list, there is not perhaps one that has not been tested 
 and known to succeed in several localities distinct and remote from 
 each other ; and not one but may be regarded as valuable for a 
 specific use. Yet there are many degrees of excellence, and some 
 of these uses are much more important than others. Hence, as a 
 general rule, a variety that has the greatest number of votes of 
 ])ractical fruit-growers in its favor, in the State or district in which 
 the planter may reside, may be safely chosen to plant. 
 
 The following have all been recommended as doing well in at 
 least nine States of the Union: 
 
 Baldwin, Newtown Pippin. Roxbury Russet, 
 
 Early Harvest, Rambo, Sweet Bough, 
 
 Esopus Spitzenbcrg, R. I. Greening, Yellow Bellflower. 
 Fall Pippin, 
 
 The following in at least six States of the Union : 
 
 Dan vers' Winter Sweet, Maiden's Blush, Summer Rose, 
 
 Fameuse, Porter, Vandevere, 
 
 Gravenstein, Red Astrachan, Wine-Sap. 
 
 llubbardston Nonesuch, Summer Queen, 
 
 The following in at least four States : 
 
 Golden Russet, Smokehouse, • "Williams' Favorite, 
 
 Northern Spy, Swaar, White Bellflower. 
 
 Eawle's Janet, 
 
G6 
 
 THE DIFFERENT KINDS OF FRUITS. 
 
 And the following have been proven excellent, and are higlily 
 recommended as suited to various localities in tliree or more States : 
 
 Am. Summer Pearmaiu, 
 
 Belmont, 
 
 Early Strawberry, 
 
 Fallenwakler, 
 
 Golden Sweet, 
 
 Holland Pippin, 
 
 Jonathan, 
 
 Lady Apple, 
 
 Pryor's Red, 
 
 Penoni, 
 
 Cooper, 
 
 Michael Henry Pippin, 
 
 Sine Qua Non, 
 
 Lowell, 
 
 Carolina Red June, 
 
 Hawley, 
 
 Dyer, 
 
 Jersey Sweeting, 
 
 Summer Sweet Paradise, 
 
 Autumnal Swaar, 
 
 Melon, 
 
 Bullock's Pippin, 
 
 Peck's Pleasant, 
 
 Red Canada, 
 
 VVestfleld Seek-No-Further, 
 
 English Russet, 
 
 Tallman Sweeting, 
 
 Broadwell, 
 
 Ladies' Sweeting, 
 
 Roman Stem 
 
 Wells, 
 
 Wagener, 
 
 McLellan, 
 
 Fulton, 
 
 Harkness' Favorite. 
 
 Most, if not all, of the above-named, besides others, have been 
 passed upon favorably by State societies and conventions of expe- 
 rienced fruit-growers. 
 
 The following list was, after thorough discussion, recommended 
 for general cultivation by the Fruit Committee of the American 
 Institute in 1848: 
 
 Early Harvest, 
 R. I. Greening, 
 Large Yellow Bough, 
 
 Baldwin, 
 
 Am, Summer Pearmain, 
 
 And for particular localities- 
 
 Early Strawberry, 
 Yellow Bellflower, 
 
 Gravenstein, 
 Esopus Spitzenberg, 
 
 Eoxbury Russet, 
 Summer Rose. 
 
 Fall Pippin, 
 Newtown Pippin. 
 
 The American Pomological Society has recommended the follow- 
 ing list for general cultivation : 
 
 Am. Summer Pearmain, Ilubbardston Nonesuch, Roxbury Russet, 
 
 Baldwin, 
 Bullock's Pippin, 
 Danvers' Winter Sweet, 
 Early Harvest, 
 Early Strawberry, 
 Fall Pippin, 
 Fameuse, 
 Gravenstein, 
 
 Lady Apple, 
 
 Toadies' Sweeting, 
 
 Large Yellow Bough, 
 
 Melon. 
 
 Minister, 
 
 Porter, 
 
 Red Astrachan, 
 
 Rhode Island Greening, 
 
 Summer Rose, 
 
 Swaar, 
 
 Vandevere, 
 
 White Seek-No-Further, 
 
 Williams' Favorite, 
 
 Wine-Apple, 
 
 Wine-Sap. 
 
 The editor of the Albany Gultkator — no better authority — has 
 recommended the following for his rcLnon : 
 
THE APPLE. 
 
 67 
 
 Early Harvest, 
 Eed Astrachau, 
 Sine Qua Non, 
 
 Autumn Strawberry, 
 
 Gravenstein, 
 
 Porter, 
 
 Lowell, 
 
 K. I. Greening, 
 
 Baldwin, 
 
 Swaar, 
 
 Esopus Spitzeuberg, 
 
 lied Canada, 
 
 Northern Spy, 
 
 English Susset, 
 
 FOE SUMMER. 
 
 Sops of Wine, Am. Summer Pearmain, 
 
 Benoni, • Sweet Bough, 
 
 Summer Sweet Paradise, Williams' Favorite. 
 
 FOK AUTUMN. 
 
 Dyer, Kambo, 
 
 Fameuse, Belmont, 
 
 Ilubbardston Nonesuch, Fall Pippin. 
 
 FOR WINTER. 
 
 Eoxbury Kusset, 
 Newtown Pippin, 
 Ladies' Swet-t, 
 Tallman Sweet, 
 Broadwell, 
 Danvers, 
 Sweet Baldwin, 
 
 Peck's Pleasant, 
 
 Yellow Bellflowcr, 
 
 Jonathan, 
 
 Vandevere, 
 
 Westfield Seek-No-Further, 
 
 llawle's Janet, 
 
 Pryor's Eed. 
 
 Geokge Jacques, Esq., of Worcester, Mass., an experienced 
 fruit-grower, recommends the following list, through the columns 
 of the American Journal of Agricultnre : 
 
 Eed Astrachan, 
 Early Sweet Bough, 
 
 Williams' Favorite, 
 Duchess of Oldenberg, 
 
 Meanomet Sweedug. 
 
 Porter, 
 
 Jersey Sweeting, 
 
 EARLY AUTUMN. 
 
 Gravenstein, 
 Pumpkin Sweeting, 
 
 Lelaud Spice. 
 
 Ilubbardston Nonesuch, 
 Maiden's Blush, 
 
 AUTUMN. 
 
 Capron's Pleasant, 
 Fameuse, 
 
 Mother. 
 
 Minister, 
 
 \l. I. Greening, 
 
 WINTER. 
 
 Peck's Pleasant, 
 Esopus Spitzenberg, 
 
 Baldwin. 
 
 WINTER AND SPRING. 
 
 American Golden Eusset, Seaver Sweeting, 
 Danvers' Winter Sweet, Ladies' Sweeting, 
 
 Eoxbury Eusset. 
 
 The Fruit Committee of the Cincinnati Horticultural Society, in 
 
G8 
 
 TPIE DIFFERENT KINDS OF FRUITS. 
 
 1853, reported tlie following list of ten varieties, for an orcliard of 
 100 trees, suitable for that vicinity : 
 
 July and August 2 Summer Rose. . Nov. and Dec 20 White Bellflower 
 
 July and August 2 Strawberry. January 15 Pryor's lied. 
 
 September 2 Fall Pippin. ! Feb. to April 40 Eawle's Janet. 
 
 October 4 Eambo. | March 5 Newtown Pippin. 
 
 Nov. and Dec 6 Gold'n Russet. 
 
 Nov. and Dec 5 Yandevere. | 100 trees. 
 
 lion. Maeshall P. Wilder, of Massacliiisetts, recommended the 
 following as being best adapted to his locality : 
 
 For three sorts — 
 Large Early Bough, Gravenstein, Baldwin. 
 
 For six sorts, add — 
 Red Astrachan, Porter, R. I. Greening. 
 
 For twelve sorts, add — 
 
 Early Harvest, 
 Fameuse, 
 
 ■Williams' Favorite, 
 Hubbardston Nonesuch, 
 
 For Winter Sweet Apples — 
 
 Seaver Sweet, 
 Danvers' Winter Sweet, 
 
 Tallman's Sweeting, 
 
 Minister, 
 Roxbury Russet. 
 
 Lyman's Sweet. 
 
 For new sorts of high reputation, but not yet fully proved in that 
 region — 
 
 j!fortbern Spy, 
 Ladies' Sweeting, 
 
 Melon, 
 Hawley, 
 
 Wagener. 
 
 Tlie Cincinnati Western Horticultural Revie^c recommends for 
 an orchard of 1,000 trees in the region of St. Louis, Mo., as follows: 
 
 500 Rawle's Janet, 
 200 Newtown Pippin, 
 200 Pryor's Red, 
 50 American Golden Russet, 
 100 Gilpin, :Michael Henry Pippin, and 
 
 Smith's Cider, and 
 25 About equally divided between New- 
 
 town Spitzenberg, Fall Pippin, Tel- 
 low and White Bellflower, Early 
 Strawberry, Early Harvest, Benoni, 
 Williams' Favorite, Eohanan, Grav- 
 enstein, Cooper, Rome Beauty, Ram- 
 bo, Belmont, and Fameu.se. 
 
 The following list is furnished by Dr. Buixckle, of Pliiladelphia, 
 to Thomas' Fruit CulturiM : 
 
 Early Harvest, 
 Early Bough, 
 Fall Pippin, 
 
 Summer Rose, 
 Summer Pearmaiu, 
 
 Bullock's Pippin, 
 Winter Pearmain. 
 
THE APPLE, 
 
 69 
 
 T. S. Pleasaxts, Esq., of Petersburg, \'a., furnishes the follow- 
 ing list, also from the Fruit Culturist ' 
 
 ilay Apple, 
 July Branch, 
 Gloucester Cheese, 
 Fall Cheese, 
 Winter Cheese, 
 
 Albemarle Pippin, 
 Old Town Crab, 
 Eed June, 
 Fall Pippin, 
 Bellflower, 
 
 Carter's Pearmain, 
 "Wine-Sap, 
 Pryor's Ked, 
 Limber T^vig. 
 
 F. E. Elliott, Esq., author of the "Fruit-Grower's Guide," 
 names the following : 
 
 Best single variety for Northern Ohio, Belmout or Waxen. 
 Three best — summer, autumn, and winter — 
 
 Summer Eose, Fall Pippin, 
 
 Three best summer — 
 Early Harvest, Summer Kose, 
 
 Three best autumn — 
 Gravenstein, Porter, 
 
 Three best winter — 
 iJelmont, Swaar, 
 
 Ked Canada, or Nonesuch. 
 
 Am. Summer Pearmaiu. 
 
 Fall Pippin. 
 
 Nonesuch. 
 
 The following have been proved as suitable to I^orthern Illinois, 
 Wisconsin, Iowa, and other portions of the Northwest — on the au- 
 thority of various correspondents of the Prairie Farmer and mem- 
 bers of fruit conventions and societies : 
 
 Kawle's Janet, 
 
 Ked Astrachan, 
 
 Swaar, 
 
 Duchess of Oldenberg, 
 
 Kambo, 
 
 Fall Wine, 
 
 Maiden's Blush, 
 
 Sweet June, 
 
 Fameuse, 
 
 Tallman Sweeting, 
 
 Esopus Spitzenberg, 
 
 Wine-Sap, 
 
 Dominie, 
 
 White Bellflower, 
 
 Yellow Bellflower, 
 Early Pennock, 
 Keswick Codlin, 
 Am. Summer Pearmain, 
 Carolina Ked June, 
 Autumn Strawberry, 
 Belmont. 
 
 The following were pronounced positively good, by the number 
 of votes attached to each, in convention of 22 membei-s of the 
 N. W. Pomological Society, at Chicago, 1853. 
 
 Early Harvest had votes.. .20 
 
 Carolina June " ...14 
 
 Kawle's Janet " ...12 
 
 Sweet Bough " ... 1 1 
 
 Summer Queen " ...10 
 
 Vandevere " ... 9 
 
 Kambo " ...17 
 
 Fall Pippin had 
 
 E. I Greening 
 
 Maiden's Blush 
 
 Fameuse. 
 
 Koxbury Kusset 
 
 Yellow Bellflower 
 
 Esopus Spitzenberg 
 
 ..14 
 ..12 
 ..11 
 ..l'» 
 .. 9 
 ..1.5 
 ..12 
 
70 
 
 THE DIFFERENT KINDS OF FRUITS 
 
 Baldwin had 
 
 Wine-Sap 
 
 Ara. Summer Pearmain . . 
 
 White Bellflower 
 
 Swaar 
 
 tjweet June 
 
 Summer Eoae had votes. . . 6 
 
 Golden Russet " ...6 
 
 American Golden Eusset. " ..6 
 
 Newtown Pippin " ... 6 
 
 Keswick Codlin " ... 5 
 
 White Winter Pearmain.. " ...5 
 
 These lists might be extended to a much greater length, but it is 
 not deemed necessary. Those given are from extreme and distant 
 parts of the Union (excepting the far Sou^th), and may serve to 
 make known to planters the varieties most in repute in their 
 respective localities. A careful study of these lists, and the 
 descriptions heretofore given, will enable the intelligent planter to 
 make a good and suitable collection of trees. 
 
 INSECTS AXD DISEASES, AND THEIR EEMEDIES. 
 
 The diseases and enemies of the apple are not near so numerous 
 and formidable as those of several other fruits. 
 
 The Bokee. — This is a grub which eats into the wood near the 
 surface of the ground, and is very destructive in some woods, but 
 has not yet made himself formidable to the apple in many parts of 
 the country. 
 
 A wash made of tobacco, sulphur, and soap-suds, applied in the 
 spring, after digging away the earth from the trunk of the tree, 
 has been used with good success. A mound of ashes placed around 
 the tree in the winter, and allowed to remain till after the hatching 
 of the eggs in early summer, is a good preventive. AYhen fairly in 
 and at work in the wood, the best remedy is to find their holes, and 
 kill tliem with some sharp instrument — an awl or a piece of wire. 
 
 The Blight. — This is a disease for which no satisfactory cause 
 seems yet to have been discovered. It attacks generally the ends 
 of the branches all over the tree alike. 
 
 As no cause has been discovered, no certain remedy has been 
 proposed, Kecourse must be had to the knife. Cut away all tlie 
 affected branches, as low as the disease has appeared, and burn or 
 otherwise destroy them. Continue the process, if necessary, until 
 the whole tree is cut away. Trees in good soil, and kept in a 
 l)roper state of cultivation, will not be so subject to attacks of the 
 Hli^ht as those otherwise situated. 
 
THE APPLE. 
 
 The Baek Louse — is a little brown insect, whicli appears 
 sometimes in great numbers on the bark of the tree and branches, 
 and lives upon the sap. 
 
 They may be destroj^ed by a decoction of tobacco-juice and soap- 
 suds, applied by dipping or sprinkling with a syringe. They may 
 be removed from the body and large limbs by scraping. A mixture 
 of lime, soap, and water is also a good remedy. 
 
 Elliott says: "A good wash for all insects is made of — say live 
 gallons of weak ley, one pound pow^dered suli)hur, and four ounces 
 soot, or lampblack, thoroughly mixed." 
 
 A solution of aloes is good to protect trees from vermin — so says 
 Raspail. 
 
 The Caterpillar. — In some seasons these pests have been very 
 destructive to the apple-tree — so much so as to almost destroy 
 whole orchards. Their eggs are usually deposited in the fork of a 
 limb, or near the ends of the branches, in clusters, where they re- 
 main all winter, and hatch early in the spring. At first they are 
 not larger in circumference than a pin, biit continue growing till 
 they reach the size of a small pipe-stem, and two inches in length 
 — living meanwhile upon the foliage, w^hich by the middle of sum- 
 mer Avill be entirely stripped from the tree. 
 
 To destroy them, cut away and burn tlie small branches which 
 liold them during the winter, or before they begin to crawl in the 
 spring ; or if this has been neglected, brush them off with a swab 
 saturated with soap-suds, or lime-water, or spirits of ammonia. A 
 brush made of rough tow, grass, straw, or old w^oolen rags, and 
 attached to the end of a pole, and turned a few times in their nests, 
 will remove them. If a few escape and migrate to other branches 
 or other trees, and build new homes, they must be treated in tlie 
 same manner. The swabs should be burned after being used. 
 
 The Apple Moth. — This insect deposits its eggs in the eye or 
 blossom end of the young fruit, during the months of June and 
 July, from which is hatched in a short time a Avhitish grub, that 
 eats into the core, causing the apple to decay and fall to the ground. 
 The grub then leaves the fruit, and finds its way to the bark of the 
 tree, beneath the scales of which it winds itself a cocoon, and 
 awaits the return of another summer. 
 
 The best remedy is to keep the bark smooth by scraping, and by 
 
72 THE DIFFERENT KINDS OF FRUITS. 
 
 a thorough washing with soft-soap at the opening of each spring. 
 The fallen fruit should all be eaten up by the hogs. 
 
 Ants — are sometimes very troublesome about fruit-gardens, by 
 making their hillocks among the trees. The plow or hoe will gen- 
 erally compel them to find other quarters, but not ahvays. They 
 may be extirpated by pouring boiling water in upon them. If they 
 infest the ripening fruit, as they sometimes do, catch them by sus- 
 pending an open bottle in the tree, partly filled with syrup or mo- 
 lasses — then destroy them. 
 
 Rabbits — are very destructive to young orchards and nurseries, 
 by gnawing the bark, especially during the snows of winter. They 
 eat the bark for food. 
 
 The trees must be protected by tying split corn-stalks, or small 
 strips of bark, or shingles around the body, or by wrapping them 
 carefully with wisps of twisted straw, to the height of two feet or 
 more. 
 
 Mice — will also frequently injure the bark of trees near the 
 base, especially if any grass or straw in which they can shelter has 
 been allowed to remain there. 
 
 To keep them away, heap a mound of dirt around each tree in 
 tlie fall, to the depth often or twelve inches, and allow it to remain 
 till spring. 
 
chapter isux. 
 
 THE BLACKBERRY. 
 
 This is one of the best fruits for the table, and popular in all mar- 
 kets and among all classes of people ; and is certainly deserving of 
 much more attention tlian it has heretofore received as a garden fruit. 
 The remark of the farmer whose fields were overgrown with briers, 
 and who refused to allow his neighbors to pick the berries, because, 
 as he alleged — " If they had not been so lazy, they might have had 
 blackberries of their own," will in time cease to be a joke; for they 
 will be obtained by industry and cultivation, instead of neglect and 
 waste. 
 
 There are varieties to be found, no doubt, in many localities, 
 which, by careful and judicious culture and management, might 
 almost be made to rival tlie celebrated Xew Rochelle or Lawton 
 Blackberry. That, it is said, was originally transplanted from the 
 roadside to the garden — and high cultivation did tlie rest. 
 
 The Blackberry is propagated by layers and by seeds. It is 
 rather hard to transplant, which may be mainly owing to the fact 
 that its habits have not yet become sufficiently understood. It 
 abounds in a rich and mellow, and rather damp soil ; flourishes in 
 its wild state mostly by the side of old logs or stumps, or around 
 stone heaps, or in the corners of fences, or any place where large 
 quantities of leaves or other vegetable mold abounds. 
 
 The two varieties most cultivated in the United States at the 
 present time are the 
 
 Improved High Bush. — Introduced into notice by Capt. Lovett, 
 of Beverly, Mass. "The berry is long, egg-shaped, shining black, 
 juicy, and rich ; the plant erect, blossoms white ; ripens at a most 
 timely season — after the raspberry.'" Capt. L. has produced them 
 an inch and a half long. 
 
 4 
 
74 THE DIFFERENT KINDS OF FRUITS 
 
 Fig. 28.— Improved High Bush. 
 
 New Roohelle, or Lawton Blackberey. — This has been for 
 several years cultivated in and about New Roohelle, IST. Y., and 
 
 was first brought to public no- 
 tice by Mr. William Lawtox, 
 of that place. 
 
 In a description of it in a 
 ^ J^^-^^^!l^^^^™ fl: \lf\^^^^^^k late Patent Office Report, he 
 
 says: "The New Rochelle 
 Blackberry sends up annually 
 hirge and vigorous upright 
 shoots, with lateral branches, 
 all of which, under common 
 cultivation, will be crowded 
 with fine fruit, a portion of 
 them ripening daily, in moist 
 seasons, for six weeks. They 
 Fig. 29.— Nb-w Eochelle Blackberry, are perfectly hardy, always 
 thrifty and productive ; and I have not found therri liable to blight 
 
TPIE BLACKBERRY 
 
 or injury by inseccs. Except that they arc perfectly hardy, and 
 need no protection in winter, the cultivation may be the same as 
 the Antwerp Raspberry ; but, to produce berries of the largest size, 
 they should have a heavy, damp soil, and shade." 
 
 Besides Mr. Lawton, Messrs. Geokge Seymour & Co., of 
 South Jforwalk, Conn., have been successful cultivators of this va- 
 riety. From a circular received from them last spring, the follow- 
 ing paragraphs are extracted : 
 
 " The plants are perfectly hardy, and will llourish in any good 
 eoil, whether moist, dry, or shaded. 
 
 "They commence bearing the second summer after planting, and 
 produce enormous crops of large and delicious fruit every year, at 
 the time when it is the most needed. The berries begin to ripen 
 the latter part of July, and a portion of them mature daily, for four 
 to six weeks. 
 
 " This fruit is pre-eminently adapted to small city inclosures, as 
 it can be grown by the bushel in a very small space, with but 
 trifling care." 
 
 From the same circular we extract the following : 
 
 "Directions for Planting and Culture. — As soon as you 
 receive the plants, unpack and bury them in fresh soil ; let them 
 remain there until your ground is prepared. In no case suffer the 
 roots to be exposed to the wind or sun. 
 
 "Lay out a bed from four to six feet wide, near a fence or any 
 other convenient place ; spade the ground from fifteen to twenty 
 inches deep ; if the subsoil is gravel, throw it out, and put good 
 soil in its place. Distance should be from six to eight feet apart. 
 The stems of the plants should be cut down to six inches. Plant 
 the roots about three inches deep ; when planted in autumn, cover 
 with straw, mulch, or litter, which remove in the spring. 
 
 " The new shoots start from the roots, consequently the ground 
 about the plants should be cultivated with care until they make 
 their appearance. Allow but two canes to grow from each root 
 the first summer ; these will produce fruit the second summer. At 
 the same time other shoots will make their appearance, preparatory 
 to bearing the ensuing season, and but two of these should be al- 
 lowed to grow — consequently there will be two growing and two 
 
76 THE DIFFERENT KINDS OF FRUITS. 
 
 bearing canes to each root every season ; the latter will die in the 
 fall, and should then be removed." 
 
 Mr. Barey says of this fruit : " It can not fail to be an object of 
 very profitable culture within any reasonable distance of large 
 cities. * * * isTo one need expect such wondrous large fruit, 
 however, as people have witnessed at New Rochelle and N'orwalk, 
 in ordinary soil and with ordinary culture. Manure must be ap- 
 plied unsparingly, and th« ground must be kept clean and friable 
 as work can make it. Rich soil and clean culture are indispensable 
 to the growth of large fruits of any kind." 
 
THE CHERRY. ' 
 
 The Cherey will do well on almost any dry soil, but tliat qual- 
 ity is indispensable — it must be dry. Few soils are sufliciently dry 
 without artificial draining. 
 
 In the richer class of soils, cherries should only be cultivated in 
 the spring and early summer — never later than August, as late cul- 
 ture induces second growth and immature wood, incapable of w^ith- 
 standing the rigor of the succeeding winter. 
 
 Pruning should be done in July — some recommend March. As 
 a standard tree, the cherry should be pruned but little — only to cut 
 away the decayed, crooked, or deformed limbs. 
 
 VARIETIES. 
 
 1. American Amber. — Medium size, amber color, delicious. 
 Vigorous and productive. First of July. 
 
 2. Black Heart. — An old sort; black, large, tender, rich, pro- 
 lific. First of July. 
 
 o. Black Eac^le. — Large, black, juicy, high-flavored, productive. 
 First of July. 
 
 4. Belle de CnoiSY. — Medium, amber, tender, sweet, and rich ; 
 rather a shy bearer. End of June. 
 
 5. Belle ]SrAGNiFiQUE. — Magnificent, large, red, juicy, tender, 
 rich. Slow grower; profuse bearer. Last of July. 
 
 0. BiGARREAU., OR Yellow Si'AXLSTi. — Large, i)ale yellow and 
 red, firm, juicy, delicious. One of the best. Vigorous and pro- 
 ductive. 
 
THE DIFFEllKNT KINDS OF FRUITS, 
 
 7. BuTTNEij's Yklloav. — Medhini, i)ale yellow, crisp, juicy, sweet. 
 Vigorous aud productive. Its peculiar 
 and beautiful color makes this sort desira- 
 ble. End of July. 
 
 8. Black Tartakiax. — Very large, 
 purplish black, tree erect and beautiful, 
 immense bearer. One of the most popu- 
 lar varieties in all parts of the country. 
 First of Julv. 
 
 9. Bukk's Seedling. — Large, pale red, 
 delicious. In luxuriant foliage, stateliness 
 of growth, and productiveness it sur- 
 passes even the Black Tartarian. 
 
 10. Black Hawk. — Large, firm, black, 
 resembling Black Eagle. 
 
 11. Buttneb's Morello. — Medium, red, 
 Fig. 30.-BLACK Tartarian-, acid ; valued for its lateness. 
 
 12. Cleveland Bigarreaf. — Large, red and yellow, sweet and 
 rich ; spreading and productive. Early, 
 
 13. China Bigarreait. — Medium, oval, red speckled, sweet, and 
 rich. Vigorous, profuse bearer. Valuable. July. 
 
 14. Carnation. — Large, light red and orange, tender, rich, acid. 
 Profuse bearer — very valuable. Last of July. 
 
 lo. Coe's Transparent. — Medium, pale amber, tender, sweet, 
 fine. Tree vigorous and erect. End of June. New. 
 
 16. DowNTON. — Creamy white and red, tender, and fine-flavored. 
 Rapid grower. Ripens with Black Tartarian. 
 
 17. Delicate. — New, rich, juicy, sweet. Medium, amber, yel- 
 low. Thrifty and productive. 
 
 18. DoNXA Maria. — Medium, dark red, tender, juicy, rich. Tree 
 small; very prolific. Middle of July. 
 
THE CHERRY. 
 
 19. Downee's Late Red. — Rather large, light red, tender, juicy> 
 A^gorous and productive. Middle of July. 
 
 Fig. 31.— Downek's Latk 
 
 Red. Fig. 32.— Goverxor Wood. Fig. 33.— Iocosot. 
 
 20. Early Richmond. — Early, red, acid — for cooking. June. 
 
 21. Elton. — Large, pointed, pale yellow and red, juicy, and rich. 
 Tree vigorous and irregular. End of July. 
 
 22. Early Purple Guigne. — Medium, purple, tender, juicy, and 
 sweet. Growth .slender and spreading. 
 
 23. Governor Wood. — Large, round, light red, tender, juicy, 
 sweet, rich. Middle of June. Vigorous and productive while young. 
 
 24. Gridley, or Apple Cherry. — Medium, dark brown, finn, 
 sprightly, sub-acid. Immense bearer. Last of July. 
 
 25. Indulle, Nain Precoce, — Earliest of all cherries. La.st of 
 May. Dwarf in habit, quite prolific. 
 
 2G. locosoT. — Large, rich, glossy, almost black, tender, juicy, 
 rich, sweet. Last of June. Thrifty — productive. New. 
 
80 THE DIFFERENT KINDS OF FRUITS. 
 
 27. Kennicott. — Large, amber yellow, mottled with red; firm, 
 juicy, rich, and sweet. Middle of July. Vigorous, hardy, very 
 productive. 
 
 28. Kietlaxd's Maey.— Large, round, red on yellow ground; 
 firm, rich, juicy, sweet, very high flavored. Strong grower, very 
 prolific. First of July. 
 
 29. Kirtland's Mammoth.— Mammoth size, clear yellow, mar- 
 bled with rich red ; juicy, sweet, high flavored. Moderately pro- 
 ductive. Last of June. 
 
 30. Knight's Eaelt Black. — Large, black, tender, juicy, rich. 
 Very productive. Last of June. 
 
 31. Laege Heart-Shaped Bigaeeeau. — Large, dark, shining 
 brown, rich, and excellent. Vigorous, spreading — middle of July. 
 
 32. MoNSTREUSE DE Mezel. — Very large, dark brown ; vigorous, 
 late— middle of July. Kew— French. 
 
 Fig. 31.— KlRTLAND'8 MaBT. Fig. 35.— M0NSTREL'6E DE MkZF.I.. 
 
THE CHERRY 
 
 81 
 
 33, Manning's Mottled. — Large, amber sliaded, tender, sweet, 
 
 34. May Duke. — An old and excellent sort; large, dark red, 
 juicy, sub-acid, rich. Hardy and fruitful — fine for dwarfs and 
 pyramids. June and July. 
 
 35. MoNELLO, English. — Large, dark red, nearly black ; juicy, 
 sub-acid, rich. Tree small and slender. August. Valuable. 
 
 30. PoNTiAC. — Large, dark, purplish red, juicy, sweet, agreeable. 
 Last of June. Tree vigorous and productive. 
 
 37. Powhatan. — Medium, rich pnrplish red, marbled, juicy 
 sweet, pleasant. Middle of July. Vigorous and productive. 
 
 88. Napoleon Bigarkeau. — Largest 
 size, pale yellow and red, juicy and sweet. 
 Vigorous grower and enormous bearer. 
 Fii'st of July. 
 
 39. PiED Jacket. — Large, light red, 
 juicy, good flavor. Middle of July. 
 ILirdy, very productive. 
 
 40. PtEiNE lIoKTENSE (Monstrcnsc de 
 Bavay). — Large, bright, juicy, delicious. 
 Tree vigorous and bears well. Good for 
 pyi'ainid — new — French. 
 
 41. Tecumseii. — Large, reddish pur- 
 ple, juicy, sweet, not high flavored. 
 Middle of July. Vigorous and hardy. 
 
 42. Tkadesca^t's Black IIeaet.— ^^s- 86.-Napolkon Bigarreau. 
 \ery large, black, firm, juicy, good. Tree vigorous, a great bearer. 
 Last of July. 
 
 43. Spahhawk's Honey. — Medium, light, red, sweet, and deli- 
 cious. Tree vigorous, pyramidal, productive. Last of July. 
 
 44. White Fkencii Guigne. — Large, creamy white, tender and 
 melting, sweet. Xot attacked by birds, as red and black cherries 
 are. Vigorous and very productive. Middle of July. 
 
THE DIFFERENT KINDS OF FUUITS. 
 
 Mr. MoEKis Baisley, of Westchester, Westchester Co., N. Y., 
 has succeeded in introducing an entirely new variety of the cherry, 
 which ripens in September — months after all the other kinds have 
 disappeared. It is of good size, rich orange color, firm, crisp flesh, 
 with a very fine flavor. We regard it as a rare curiosity. — Life 
 Jllustrated. 
 
 The winter of 1855-6 was remarkably severe upon most kinds 
 of fruit-trees, and in some sections the less hardy kinds were almost 
 entirely destroyed. 
 
 Mr. A. V. Bedford, of Paris, Ky., has furnished the Valleij 
 Farmer with some tacts showing the effect of frost on the diflerent 
 varieties of the cherry, from which we gather that his Early Pur- 
 ple Guigne, Knight's Early Black, Belle de Choisy, May Duke, Late 
 Duke, Reine Ilortense, Buttner's Yellow, Manning's Mottled, Coe's 
 Transparent, Kockford Bigarreau, and Belle de Orleans have all 
 proved hardy. Downer's Late Red, White French, Guigne, and 
 Napoleon are severely injured. Black Tartarian, Elton, Bauman's 
 May, and Holland Bigarreau are killed to the snow line. Trades- 
 cant's, or Elkhorn, Burr's Seedling, and Governor Wood are en- 
 tirely killed. Something may have been owing somewhat to situa- 
 tion, soil, or culture in producing these effects ; but they are stated 
 to have been contiguous, and supposed to have been subject to the 
 same conditions and treatment. 
 
 ADDITIONAL VARIETIES 
 
 Which have been recommended as "good," "excellent," etc., by 
 cultivators and societies, many of which are doubtless worthy of 
 general cultivation : 
 
 Adam'a Crown, 
 
 American Heart, 
 
 Anne, 
 
 Arcdhuke, 
 
 Atwater's Elizabeth, 
 
 Belle de Orleans, 
 
 Caroline, 
 
 Carmine Stripe, 
 
 Christiana, 
 
 Conestoga, 
 
 Cumberland, 
 
 Davenport's Early, 
 
 Doctor, 
 
 Downing's Champagne, 
 
 D'Esperin, 
 
 Duchess of Padua, 
 
 Elliott's Favorite, 
 
 Florence, 
 
 Iloadley, 
 
 llovey, 
 
 Holland Bigarreau, 
 
 Hildesheim Bigarreau, 
 
 Imperial Morello, 
 
 Jeffries' Duke, 
 
 Kirtland's Logan, 
 
 Large Morello, 
 
 Brandt, 
 
 Keokuk, 
 Leatherstocking, 
 
 Marvel of September, 
 
 Ohio Beauty, 
 
 Plumstone Morello, 
 
 Proudfoot's Seedling, 
 
 President 
 
 Rivers' Amber, 
 
 Robert's Red Heart, 
 
 Rumsey's Late Morello, 
 
 Shannon, 
 
 Sweet Montmorency, 
 
 Vairs August Duke, 
 
 "W.ilsh's Seedling, 
 
 Waterloo, 
 
 Wilkinson. 
 
THE CURRANT. 
 
 Tnis fruit rejoices in a raoist, cool climate, and yet, with proper 
 cultivation, is made to succeed admirably in most parts of our 
 country. 
 
 The currant is easily raised, and is a most valuable fruit. Its 
 pleasant, acid flavor makes it a favorite with all classes, and the 
 great variety of modes in which it can be served up, together with 
 the season of its ripening, renders it almost indispensable. 
 
 The currant is best propagated by cuttings. These should be ten 
 or twelve inches long, of the straight and firm last season's growth, 
 and should be cut just below their union with the old wood. With 
 a sharp knife cut away all the buds from that portion of the cutting 
 designed to be under ground, leaving only two or three buds above 
 the surface. In this way* the growth of suckers may be prevented. 
 The cuttings should be obtained and set as early in the spring as it 
 is possible to get the ground in readiness. 
 
 The soil should be deep, mellow, and rich. The cuttings should 
 be inserted about one half their length into the earth, if they are 
 long, or two thirds if short, by means of a dibble or sharp instru- 
 ment, and the loose mold pressed firmly around them with the 
 hand. They should then have a good mulching of old straw or 
 leaves, or other suitable material, to the depth of three inches or 
 more. The cuttings should be ten or twelve inches apart, in rows 
 two feet distant. 
 
 In the following spring they may be transplanted. Make tho 
 rows wide enough apart to admit of cultivation with a plow, and 
 put the plants one yard apart in the rows. Remove all suckers, if 
 any appear, and allow no branches nearer than one foot to the 
 ground. Prune the head to the form of a tree. If desirable, it can 
 be trained to a trellis, to suit tho ta-^tc of tho cultivator. Every 
 
84 THE DIFFERENT KINDS OF FRUITS. 
 
 spring cut away the three-year-old branches, thus keeping the nec- 
 essary supply of new bearing wood. Each fall the mulcli of the 
 preceding summer should be forked in, and a heavy supply of good 
 manure added. The currant can not easily be overfed. 
 
 The rows should be renewed once in five or six years, as the 
 young and vigorous trees will be more productive than the old, and 
 will yield better and larger fruit. 
 
 The currant may be easily trained against a wall or fence in the 
 following manner: When a cutting just transplanted begins to 
 grow, rub oft' all the shoots on the stem except such as may be 
 necessary to give it the proper shape — say three, one for a vertical 
 position, and the others for laterals. In the spring following, train 
 these in the direction desired, and observe the same care in regard 
 to side shoots, allowing only a sufficient number to grow to give 
 the tree a proper form. And so on, from year to year. 
 
 An annual pruning and shortening in is necessary to insure good 
 fruit. 
 
 VARIETIES. 
 
 1. Black Kaples. — A very superior black currant, of fine flavor, 
 bearing the largest-sized berries in large clusters. Very productive. 
 
 2. Knight's Sweet Red. — Mild and pleasant, resembling the 
 White Dutch in quality, and the Red Dutch in color, but not so 
 deeply colored, 
 
 3. 4. Red and White Dutch. — Good size and mild flavor, and 
 quite productive. 
 
 5, May's Victoeia. — Known also as Houghton Castle. Bunches 
 very long, berries large and pale red. A good bearer. Fruit hangs 
 long on the bushes, 
 
 6, Cheeky Cdeeant.— The largest of all red currants. Quite 
 sour, branches short. Vigorous grower and abundant bearer, 
 yery valuable. 
 
 7, White Peael,— Xew — described as growing iu long bunches, 
 and being of a pearl color. 
 
 8, White Gpapj?, — A very large, v.liite sort; bunches large, 
 
THE CURRANT. 85 
 
 berries closely set; paJe, transparent. Very distinct from other 
 white sorts. A great bearer. 
 
 9. Red Grape. — Long branches ; berries large, liglit red. Good 
 grower, good bearer. 
 
 10. Champagne. — Xew variety, color light pink. 
 
 11. PiaxcE Albert. — A very large, light red; late, distinct va- 
 riety ; an immense bearer, very valuable. 
 
 12. Missouri Large Fruited. — Large, violet fruit. Immense 
 bearer. Grows to large bushes. 
 
 13. Missouri Sweet Fruited. — Blue color, sweet, late. Great 
 bearer, large bush. 
 
 14. Silver Striped. — Red fruit, silver-stripe foliage; curious. 
 
 The pomological societies recommend specially the Black Naples, 
 May's Victoria, Red and White Dutch, and White Grape. The 
 Red and White Dutch have been extensively tested throughout the 
 Northern, Central, and Western States. The ^Missouris promise to 
 be valuable. 
 
THE GOOSEBERRY. 
 
 The gooseberry is propagated in the same manner, and requires 
 much the same general culture as the currant — excepting that, as it 
 is a gross feeder, it requires a deeper and richer soil. 
 
 Trench two feet deep, and fill in the bottom a heavy dressing of 
 fresh stable manure. Place the rows five feet apart, and the trees 
 three feet apart in the rows. Keep ofl:' all shoots from the roots, 
 and trim to a single stem, from twelve to thirty inclies high, and 
 keep the head well thinned out, but do not cut ofif the ends of the 
 young shoots. Free access of air and light is necessary, but no 
 shade, A writer in the Vermont Chronicle, in reference to the 
 high-bush mode of training, says: 
 
 "I have one six feet high. This places your fruit out of the way 
 of hen?, and prevents the gooseberry from mildewing, which often 
 happens when the fruit lies on or near the ground, and is shaded 
 by a superabundance of leaves and sprouts. It changes an unsightly 
 bush, which cumbers and disfigures your garden, into an ornamental 
 dwarf tree. The fruit is larger, and ripens better, and will last on 
 the bushes, by growing in perfection, until late in the fall." 
 
 Mildew. — The chief drawback to the culture of the goos -'berry 
 in this country is, that the fruit is so liable to mildew. This is sup- 
 posed to be caused by a superabundance of heat, and too little 
 moisture in the atmosphere. Good culture vrill, in an eminent de- 
 gree, remedy this evil. 
 
 High, open culture, free manuring, and copious mulching are the 
 best known remedies. Sawdust, or spent tan bark, makes a gooJ 
 mulch for the gooseberry. It should be applied liberally — to a 
 depth of at least four to six inches. Hay, or other mulching mate- 
 rial, sprinkled occasionally with common salt, is likewise good. 
 
THE GOOSEBERRY. 
 
 87 
 
 Hog manure, to the depth of three inches beneath each tree, has 
 been found highly beneficial. Sprinkling with ashes when the dew 
 is on has had a good effect on the fruit to prevent mildew. Fre- 
 quent sprinkling with soap-suds, early in the spring, has a fine effect 
 on the growth of the bush, and is a good pre\'entive of mildew. 
 
 To prevent gooseberries from mildewing, remove the dirt from 
 about the roots, thickly mulch with salted meadow hay, and then 
 cover again with earth. T4iis mode is recommended by R. T. 
 Haines, Elizabethtown, iST. J. 
 
 VARIETIES. 
 
 1. Houghton's SEEDLrxo. — This is 
 inferior in size to many of the English 
 varieties, but has been found to be le^s 
 affected with mildew than any otlier ; 
 it is also a most excellent fruit, and 
 generally productive, and for these rea- 
 sons is perhaps more worthy of general I 
 cultivation, especially at the West, than ' 
 any other variety. It was produced by 
 Mr. Abel Houghtox, of Lynn, Mass., 
 and is a cross probably between some 
 English variety and our native fruit of the woods. Its flavor is 
 sweet and delicious, and in cooking qualities stands unrivaled. 
 Color pale red. 
 
 -IIouohton's Seedling. 
 
 Fig. 33.— Crows Bob. 
 
 2. Cnowx Bob. — Very large, red 
 fruit; spreading branches; flavor of 
 the best. 
 
 3. liOARixG Lion. — Branches droop- 
 ing ; fruit large, red, and hangs long. 
 
 4. SiiEBA QriEN". — Large, white 
 fruit, good flavor, erect branches. 
 
 5. "VYiiiTESMiTii. — Large, often over 
 an inch in length; very productive; 
 color white and bluish. Very erect 
 habit. 
 
THE DIFFERENT KINDS OF FEUITS. 
 
 Ellwangee aiid Baery name the following in their catalogue 
 as being free-growing and productive va- 
 rieties, well adapted to our climate : 
 
 Red. — Asliton, Bogart, Companion, 
 Crown Bob, Emperor, Echo, Ironmonger, 
 Lancashire Lad, Melbourne, Major Hill, 
 Prince, Red .Champagne, Royal Forester, 
 Roaring Lion, Warrington. 
 
 White. — Fleur de Lis, Queen Caroline, 
 Queen of Sheba, Smiling Beauty, White- 
 smith, White Ostrich, White Eagle. 
 
 Fig, 89. 
 
 Green". — Green Wood, Green Laurel, Conquering Hero, Leader, 
 Lively Green, Green Willow, Green Ocean, Profit. 
 
 Yellow. — Bunker Hill, Broom Girl, Cheshire Cheese, Golden 
 Drop, Yellow Lion. 
 
 The American Pomological Society has recommended the follow- 
 ing, as promising well, for general cultivation: 
 
 Crown Bob, 
 
 Early Sulpbur, 
 
 Ironmonger, 
 
 Green Walnut, 
 
 Houghton's Seedling, 
 
 "Warrington, 
 
 Gage, 
 
 Eed Champagne, 
 
 W^oodward'8 Whitesmith 
 
 Laurel, 
 
 
 
 Twelve good gooseberries — free growers fin 1 good bearers : Red 
 — Gi'own Boh^ Warrhiriton, LancasJiire Lad, Boaring Lion, Echo^ 
 Companion. White — WhitesmWi^ Queen of Shela. Yellow — 
 Golden Drop, Bun^cer Hill. Greex — Green Ocean, Green Widow, 
 — Horticulturist. 
 
 We think very highly of Houghton's Seedling gooseberry. It is 
 much inferior in size, beauty, and liavor to tlie large English varie- 
 ties, such as Crown Bob, Warrington, Whitesmith, etc., but then it 
 is more at home in our climate. It grows freely, propagates easily, 
 bears most abundantly, and the fruit is comparatively, thougli not 
 wholly, exempt from mildew. — Horticulturist. 
 
CljaptK iijijt. 
 
 THE GRAPE. 
 
 The limits and design of this little work will not permit a lengthy 
 chapter on the culture of the grape, which is 
 becoming quite extensive in this country, both 
 as a dessert fruit and for the manufacture of 
 wine. Most persons who design to cultivate 
 vineyards, as well as those who will enter into 
 the Hot-House and Cold- Vinery culture, will 
 seek information from some of the more elabo- 
 rate treatises on the subject. But the common 
 out-door garden culture is well worthy the at- 
 tention of all who have room for a vine to 
 grow ; and it will as richly reward the labor 
 and care bestowed upon it as any other kind of 
 fruit. 
 
 The following parts of a cliapter on the 
 
 grape, in Paedee's work on the Steawbeery, 
 
 embrace so nearly what should be said on the 
 
 garden culture of that fruit, that no apology is 
 
 Cv^^'T^r^l^^T^O offt^i'ed for introducing and adopting them here : 
 
 F^TT-s^T'SAn^ " 'T^® g^^P^ i^ ^^^^^y ^°^ cheaply raised, but 
 iNG. good cultivation is altogether the best economy. 
 
 It is easily propagated from cuttings. We have found it the best 
 way to prune off our cuttings early in February, two feet in lengtlj, 
 bury them in a bundle four to six inches deep in the ground imme- 
 diately, and for this purpose we choose the warmest weather in the 
 montli. 
 
 ''Let them be in tlie ground till the warm Aveather in the fore 
 part of May [in ]S'ew York — farther southward — eai'lier] ; we then 
 take them up and plant tliem in a sloping position, in a soinewhat 
 
90 THE DIFFERENT KINDS OF FRUITS. 
 
 shaded situation, leaving the upper bud a few inches above the 
 ground. In this way ahnost every cutting will surely grow, and 
 after a year or two should be carefully transplanted into the vine 
 border. 
 
 " The preparation of this vine border is an important jn-ocess in 
 grape culture in private gardens. It should be made from four to 
 six feet wide, and two to three feet deep, and be composed of a lib- 
 eral mixture of limestone, or old plaster or mortar, bones, leather 
 parings, hair, ashes, and strong, well-rotted manure, well mixed 
 with the soil. 
 
 '*A calcareous soil or gravelly loam is best for the grape, and 
 (should be well drained and warm. It is somewhat difficult in wet 
 clay lands to raise good grapes, unless the vine border is carefully 
 prepared. Soap-suds and wash from the house are favorable for 
 the grape; and we have known some plants succeed well that were 
 placed immediately under the spout of the sink. For vineyard cul- 
 ture, the nearer the process approximates to the one described 
 above, by trenching and enriching, the better. 
 
 ''Ever}^ plant should be thoroughly pruned down to two or three 
 leading shoots ; and after these, cover the trellis or stakes as exten- 
 sively as you wish ; then the rule in pruning is, every year, from 
 December to first of February, fearlessly to cut back all of the last 
 year's growth, so far as to leave only two eyes. It is also desirable, 
 after the grapes are beginning to fill in June, to pinch back the ter- 
 minal bud of every branch, and thus check its growth, and throw 
 back its sap, to ripen the fruit and mature the wood. By pinching 
 back, we mean to pinch oif, with the thumb-nail and forefinger, 
 the end of every bearing branch, and vre then cut out all the super- 
 fluous little shoots and suckers, 
 
 "The vine is composed for the greater pait of potash, lime, and 
 carbonic acid, and therefore a frequent application of lime, ashes, 
 and soap-suds is beneficial. It has been asserted that tartaric acid 
 is a valuable specific for the fruit, but of this Ave have no pei sonal 
 knowledge. 
 
 "The grape sliould always be grown in the warmest and most 
 sheltered situation, so tliat the fruit may i-ipen well before frost. 
 The south side of a house or southern slope of a hill-slde should l)e 
 chosen. 
 
 " In some places the mildew is troublesome to the grape, but 
 
THE GRAl'E. 01 
 
 sulphur sprinkled libercally ou its first api)earance will usually check 
 it at once. There is also a kind of snail slug, which often destroys 
 the leaves in a few weeks. These can easily be destroyed by shower- 
 ing the vines two or three times with strong soap-suds from the 
 wash. 
 
 "Our nurserymen have many kinds of the grape on their lists 
 for open-air cultivation, but we are not quite sure 
 that the Isabella and Catawba do not comprise sub- 
 stantially the good qualities of all. The only com- 
 plaint against tliem seems to be, they will not in all 
 situations and all seasons at the Xorth ripen before 
 the frost. 
 
 "The Clinton is two weeks earlier than the Isa- 
 bella, but it is not near so large or good. 
 
 " The Catawba is still later than the Isabella, and 
 requires a vrarm soil and sheltered location to per- '^* bell".'' 
 feet its fruit, and then it is rich and truly delicious. 
 
 "We are in great want of a new seedling grape, 
 equal or superior to the Isabella and Catawba, and 
 decidedly two or three weeks earliei-. We often have 
 such announced, but they do not always prove satis- 
 factory." 
 
 The above is all that need be said of the grape cul- 
 ture in general. It is sufficiently comprehensive for 
 the wants of all that class who desire to cultivate a few vines for 
 home uses ; and for those who are entering into the culture more 
 extensively, larger treatises will be recjuired. 
 
 The Concord^ the Diana^ the Clinton^ and others, have been 
 brought forward as substitutes for the Catawba and Isabella, but 
 the best cultivators conthme to rely upon the latter. The time 
 may come, however, when, by crossing some foreign variety upon 
 the native grape, a new variety will be produced superior to either. 
 We must bide the time. 
 
 The N". W. Pomological Convention, held at Chicago, 1854, rec- 
 onunends the Isabella as the best for general cultivation throughout 
 the Northwest, but that the Catawba is superior in those localities 
 where it will ripen. 
 
 TRAINING. 
 
 Most persons prefer a trellis or frame^\'ork for the vine to run on 
 
92 THE DIFFERENT KIXDS OF FRUITS. 
 
 laterally. This is built by planting posts — say six or seven feet 
 high^ and the same distance apart, and nailing upon them boards 
 of the required length, and from three to four inches broad. There 
 should be four of these in number — one at the top, one ten inches 
 from the bottom, and the remaining two at equal distances between. 
 To these the vine should be trained. 
 
 Another good mode, and one which is practiced in most vine- 
 yards, is to train the vines to single perpendicular stakes — say six 
 or seven feet high, and set in rows five or six feet apart. This 
 gives ample room for free admission of air and sunshine, as well as 
 for good, clean cultivation. 
 
THE NECTAPwINE. 
 
 The nectarine in its nature and habits very much resembles 
 the peach, from which it differs but little, but mostly in the smooth- 
 ness of its skin. The same culture and general management is 
 requisite for both. It is peculiarly liable to the attacks of the cur- 
 culio, and on that account full, well-ripened crops are rare. Yet it 
 is usually a prolific bearer, and, could the ravages of its great enemy 
 be prevented, it would soon become a common and highly valued 
 fruit. 
 
 VARIETIES. 
 
 Those most worthy of general cultivation are — 
 
 1. Eaelt Violet. — Medium size, purplish red, very fine flavor. 
 Last of August. 
 
 2. Elruge. — Medium, greenish yellow, fine flavored. First of 
 September. 
 
 3. DowNTON. — Medium, pale green and violet ; excellent. 
 
 The above have been recommended by the American Pomolog- 
 ical Society as worthy of general cultivation. The following are 
 also regarded by some societies and cultivators as equally worthy 
 of attention: 
 
 4. Boston. — Large, handsome, ydlow and red. 
 
 5. Hunt's Tawny. — Small, dai-k red, early. 
 
 6. Early Kewington. — Large, pale green and red, juicy, rich. 
 
 7. Hardwicke Seedling. — Small, orange red, juicy. August. 
 
 8. Late Melting. — "White and red, very late. 
 
94 THE DIFFERENT KINDS OF FRUITS. 
 
 9. Feench Yellow. — Medium, greenish yellow, rich. September. 
 
 10. Orange. — Large, orange ; rich and fine. September. 
 
 11. Red Romax. — Greenish red ; rich and good. September. 
 
 12. Large Early Violet. — Larger than No. 1, but not so good. 
 
 In the full belief that the curculio — the scourge of the fruit-gar- 
 den — will j^et be conquered, the reader is urged to plant a fair 
 assortment of nectarines, as Avell as other fruits. 
 
ijtu %t\\ 
 
 THE PEACH. 
 
 The peach, in all climates suited to its growth, is the most com- 
 mon and easily obtained of the whole family of fruits. It is to be 
 found in the orchard and door-yard of every one who attempts the 
 
 Fig. 43.— TuE Peach. 
 
 cultivation of fruits at all — and yet how little care and attention 
 is bestowed upon it! It grows and yields its annual supply with 
 
98 THE DIFFERENT KINDS OF FllUITS. 
 
 veiy little culture ; yet extra labor and skill are always with it 
 most amply rewarded in its increased size, excellence, and beauty. 
 
 The peach will usually bear in quite cold weather, even to 20 or 
 25 degrees below zero, unless the buds have been previously swollen 
 by warm weather in the fall, or unless succeeded immediately by 
 warm sunshine. Trees that have grown in improper soil, or are 
 otherwise in an unhealthy condition, will be more liable to have 
 their fruit killed by frost. 
 
 The chief food of the peach are lime, potash, and bone-dus1;; 
 consequently on soils where these are naturally in abundance, or 
 where they are plentifully supplied, may it be expected to produce 
 the largest crops of healthy and vigorous fruit. 
 
 Trees thus fed, and kept properly trimmed and cultivated, wall 
 live longer than those not so favorably circumstanced. 
 
 Peaches are easily propagated from the seed. If the stones or 
 pits be properly planted in the fall, they will usually sprout in the 
 spring. To succeed well, take the stones before they have become 
 dry, and cover them in a pile to a depth of four to six inches, in 
 light, sandy soil. Here they will freeze and crack open during the 
 winter, and on the return of spring, and by the time the ground 
 can be made fit to receive them, they will be found to haye germi- 
 nated. Take them carefully up, and plant in row's four oi- five feet 
 apart, and ten or twelve inches in the row, covering them about 
 two inches deep with rich pulverized soil. By keeping the ground 
 well cultivated during the summer, and clear of all grass and weeds, 
 they will reach a height of three to five feet by the first of Sept. 
 
 A few of the stones, when raised in the spring, will be found not 
 to have cracked open ; these must be opened by using a hammer, 
 taking care to strike them on the edge, and not on the end, or flat- 
 wise ; otherwise they will be injured. Plant these in row^s sepa- 
 rate from the others, as it is desirable to have all in the same rows 
 as near one size as possible — and those will not be likely to grow 
 as large as the others. 
 
 Those trees which have reached a proper growth should be bud- 
 ded the same year — in August or early September. Many trans- 
 plant the seedling trees, either because it is considered too expensive 
 to procure the budded ones, or because they are thought to be as 
 valuable, or from want of proper reflection on the subject. It is 
 true that, in some instances, nearly the same fruit as that from the 
 
THE rEACII. 97 
 
 parent tree is thus produced ; tliis is oftener tlie case with the yel- 
 low-fleshed varieties than any others. Yet it is far better to plant 
 only the best, even at four times the cost, than to plant the seedling 
 tree. He who does so will surely gain hi the end, by the superior 
 excellence of his crop, and the consequently higher price for it in 
 the market. For description of the process of budding, see Ap- 
 pendix. 
 
 The following note to Ellw anger & Bakky's Catalogue com- 
 presses almost the whole subject of Peach Culture into a nut- 
 shell : 
 
 "1st. Keep the ground clean and mellow around the trees, and 
 give it an occasional dressing of wood-ashes. 2d. Keep the heads 
 low — the trunk ought not to exceed three feet in height. [One to 
 two feet is better, we think.] 3d. Attend regularly every spring to 
 pruning and shortening the shoots of the previous year's growth. 
 This keeps the head round, full, and well furnished with bearing 
 wood. Cut weak shoots back one half, and strong ones one third ; 
 but see that you leave a sufficient supply of fruit-buds. Sickly and 
 superfluous shoots should be cut out clean." 
 
 DESCRIPTIVE LIST. 
 
 1. Bergen's Yellow. — Very large, orange, red in the sun; flesh 
 yellow, juicy, and fine-flavored. One of the best of yellow peaches, 
 but a poor bearer. Middle of September. — Mlwanger and Barry''s 
 Catalogue. 
 
 2. Coolidge's Favorite. — A most beautiful and excellent peach ; 
 skin white, delicately mottled with red ; flesh pale, juic}'^, and rich ; 
 tree vigorous and productive. Middle to end of August. — E. and B. 
 
 3. Crawford's Late Melocoton. (Crawford's Superb.) — Eeally 
 a superb yellow peach, very large, productive, and good. Last of 
 September. — E. and B, 
 
 4. Early York. — Medium size; on young, thrifty trees, large, 
 greenish white, covered in the sun with dull purplish red; flesh 
 juicy, rich, and excellent; tree a fair grower and very prolific. 
 Middle of August. — E. and B. 
 
 5. Large Early York. — A large and beautiful variety ; white, 
 
 5 
 
98 THE DIFFEKENT KINDS OF FEUITS. 
 
 with a red cheek; flesh juicy and delicious; tree vigorous and pro- 
 ductive. End of August. — E. and B. 
 
 6. Geoege IV. — Large, white, with a red cheek ; flesh pale, 
 juicy, and rich; tree vigorous, and bears moderate crops of the 
 highest quality. End of August. — E. and B. 
 
 7. Grosse Mignonne. — Large, dull white, with a red cheek; 
 flesh pale, juicy, with a rich vinous flavor ; a free grower and good 
 bearer. End of August. — E. and B. 
 
 8. MoREis White. — Medium size, dull, creamy white, tinged 
 with red in the sun ; flesh white to the stone, juicy, and delicious ; 
 tree a moderate bearer ; highly prized for preserving, on account 
 of the entire absence of red in the flesh. Middle of September. — 
 E. and B. 
 
 9. Old Mixox Feeestone. — Large, greenish white and red; 
 flesh pale, juicy, and rich ; tree hardy and productive; a standard 
 orchard variety. Middle of September. — E. and B. 
 
 The above have been recommended by the American Pomolog- 
 ical Society for general cultivation. The following additional va- 
 rieties are given by the editor of the Illustrated Annual Register 
 for 1856 : 
 
 10. Eaely Anne. — Small, round, greenish white. Tender, slow 
 growth — early. 
 
 11. Eaely Tillotson. — Medium, dark red, juicy, high-flavored. 
 Great bearer. 
 
 12. Cole's Eaely Eed. — Meidium, red, not first quality; tree 
 productive. 
 
 13. Early Newington Feeestone. — Medium, white and red, 
 juicy, rich, fine. 
 
 14. White Impeeial. — Large, white, juicy, excellent flavor. 
 Fine at the North, often worthless South. 
 
 15. Beevooet. — Large, deep red, firm, sweet, rich. 
 
THE PEACH. 99 
 
 16. Barnard. — (Yellow Alberge.) — Large, deep yellow, flavor 
 fine ; hardy and productive. 
 
 17. Jacques' Rareripe. — Very large, yellow, shaded with red; 
 flesh deep yellow, red at the stone, good flavor. 
 
 18. NivETTK. — Large, oval, yellowish green, jnicy, melting, and 
 rich. 
 
 19. Peesidext. — Large, very downy, yellowish white, with red 
 cheek ; red at the stone, juicy, fine flavor. 
 
 20. Red Cheek Melocoton. — Large, yellow, deep red cheek, 
 juicy, good flavor. 
 
 21. Druid Hill. — Large, roundish, juicy, rich, excellent, late. 
 
 22. Old Mixon Cling. — Large, yellowish white, red cheek, 
 juicy, rich, excellent. 
 
 23. Large White Clingstone. — Large, white, red cheek ; juicy, 
 sweet, rich, and high-flavored. 
 
 24. Old Newington. — Resembles Old Mixon. 
 
 25. Lemon Cling. — Large, dcc[) yellow, red cheek, firm, rich, 
 vinous, sub-acid, productive, hardy. 
 
 26. Blood Cling. — Large, downy, purplish red; flesh red, firm, 
 good for cooking. 
 
 27. Heath Cling. — Very large, white, juicy, melting, sweet, 
 rich, excellent. 
 
 To which are added, to make up a list of fifty of the very best, 
 the following : 
 
 28. Yellow Rareripe. — Large, orange yellow, rich, juicy ; free- 
 stone. 
 
 29. Ward's Late Freestone. — Large, sweet, and delicious. 
 
 30. Columbia. — Large, yellow, excellent, hardy. 
 
 31. Prince's Red Rareripe. — Large, yellow, rich, productive. 
 
100 THE DIFFERENT KINDS OF FRUITS. 
 
 32. Hyslop. — Large, melting, late, productive; cling. 
 
 33. Malta. — ^Large, green, delicious. 
 
 34. Late Admieable. — ^Large, yellow green, juicy, delicious. 
 
 85. Vanzandt's Superb. — ^Medium, white, red cheek, juicy, 
 sweet, fine. 
 
 36. Walter's Early. — Large, white, red cheek, juicy, sweet, 
 fine flavor. 
 
 37. Scott's Konpareil. — Very large, yellow, fine. 
 
 38. Snow Peach. — Beautiful white — for preserving. 
 
 39. Haines' Early. — Large, white and red ; hardy, productive. 
 
 40. Orchard Queen. — Large, yellow and red, melting — new. . 
 
 41. Early Sweet Water. — Medium, tender, rich — for the South. 
 
 42. Bellegarde. — Large, green, red cheek, juicy — freestone. 
 
 43. EoYAL George. — Medium, white, red cheek, juicy, pro- 
 ductive. 
 
 44. Skinner's Superb. — Yellow freestone — good South. 
 
 45. Tippecanoe. — Large, yellow and red, juicy — clingstone. 
 
 46. Incomparable. — Large cling — good at the South. 
 
 47. Washington Cling. — Medium, yellow green, juicy, rich. 
 
 48. St. Louis. — Large, yellow, good — Western. 
 
 49. Smock. — Large, orange, juicy, rich — freestone. 
 
 50. Prince's Paragon. — Large, freestone, juicy, sweet, rich. 
 
 To the above list might be added perhaps as many more — some 
 of them well tested in diflferent localities and highly recommended, 
 and some as yet but partially tested, but promising well. 
 
 List of the best ten peaches for a succession at the Soutli, as fur- 
 nished for the Horticulturist by Wm. N. White, of Columbus, Ga. : 
 
THE PEACH. 101 
 
 1. Columbus June. — Medium, excellent. June 20th. 
 
 2. Walteij's Early. — Bears abundant crops. July 1st. 
 
 8. Geosse MigjStonne. — Best freestone known South. July 8th. 
 
 4. Crawfoed's Eaely. — One of the best — hardy. Middle of 
 July. 
 
 5. Belle de Beaucaiee. — Thrifty — one of the best. Last July. 
 G. Ceawfoed's Late. — Magnificent, productive. Early in Aug. 
 
 7. Newington Clixg, — One of the best of clings. August 10. 
 
 8. Yellow Blanton Clixg. — Best of clings. Reproduces itself 
 from the seed. 
 
 9. White English Clixg.— Best for preserving. Very valuable. 
 
 10. Bough. — First of October. Best of its season. Freestone. 
 
 To which add — Eai'ly Yorl% Earhj AdmiraMe, George IV., 
 Bellegarde., Late Admirable^ Late Bed Rareripe^ President, Lemon 
 Cling, Tijjjiecanoe, and N'ovember Cling. 
 
 The peaches recommended by the N". W. Pomological Conven- 
 tion, at Chicago, are the following : 
 
 Crawford'8 Early, "White Cling, Crawford's Late, 
 
 Early Bernard, Old Mixon Free, George IV., and 
 
 Early York, Early Strawberry, La Grange. 
 
 SOIL. 
 
 A rich, deep, mellow loam, with a slight admixture of sand, is 
 the very best for the growth and perfection of the peach. A light, 
 sandy soil will produce a fine growth, and generally fair fruit ; but 
 trees in such soils are much more liable to the attacks of the peach 
 grub than in other soils. We have seen fine, handsome young trees 
 almost totally destroyed by them in one or two years, while trees 
 but a short distance o% in less sandy soils, were but slightly injured. 
 
 IXSECTS and diseases. 
 
 The Peach- Worm — above alluded to, is the worst enemy of the 
 peach-tree. It is the larva of a waspish-looking miller or butterfly, 
 
102 THE DIFFERENT KINDS OF FRUITS. 
 
 which, during the summer, deposits its eggs in the hark of the tree. 
 These soon hatch whitish.-looking worms, which make tlieir way 
 between the hark and the \vood, and, if permitted to contimie their 
 depredations, will seriously injure, and sometimes entirely destroy, 
 the tree. 
 
 To destroy them, they must be sought out with a knife or 
 other sharp instrument, by cutting away the outer bark, and eject- 
 ing them from their holes, which is easily done. Their presence is 
 almost always indicated by gum, sometimes in large quantities, on 
 the surface, at or about the hole in which the depredator may be 
 found. Dig away the earth from about the root of tlie tree, a few 
 inches below the surface ; and, after scraping off the decayed bark 
 and killing the worms, apply a bucketful of slaked lime or leached 
 ashes, or both. Do not neglect to make a thorough search for the 
 rascals at least once every spring, examining carefully every tree. 
 The application of lime and ashes is a very effectual means of pre- 
 vention ; put it on in the spring, and allow it to remain till autumn, 
 when it may be spread out to cover the surface for several feet, and 
 worked in with other fertilizers. 
 
 Some varieties of the peach are subject to the mildew. This 
 may be destroyed by sprinkling with soap-suds, or with an inter- 
 mixture of lime-water and soap-suds. Sulphur has also been applied 
 with success. 
 
 The Yellows. — This disease in peach-trees has never yet been 
 fully understood. It is mostly considered to have its origin in gen- 
 eral bad management — neglected culture, exhaustion, overbearing, 
 etc. Downing strongly recommends shortening-in as a prevention, 
 and most pomologists concur in the opinion that long-continued 
 good culture and care are the surest means of preventing this dis- 
 ease. As a remedy, cut down and utterly exterminate all trees 
 that may be attacked; as the disease is a contagious one, and it is 
 better to lose a few trees at the beginning than to run the risk of 
 losing all by delay. 
 
 Leaf Curl. — The disease known as the Curl of the Leaf, by 
 which, in the spring, the leaves will curl up, and finally fall, is 
 occasioned by the puncture of a small insect called the plant louse. 
 A good remedy for this is strong soap-suds, with a decoction of 
 tobacco-juice, applied as soon as the leaves begin to curl. 
 
THE PEAR. 
 
 A GOOD pear is an exceoclingly rich 
 and luscious fruit, and second to none 
 but tlie apple in importance. 
 
 Pear culture is as yet in its infancy in 
 many portions of our country — especially 
 at the West and Southwest. This is 
 mainly owing to the prevailing error that 
 it takes from ten to twenty years to pro- 
 cure fruit after planting — and our people 
 are not willing to wait so long. But 
 tills is a very mistaken idea. Good fruit, 
 
 Fig. 44.— TuE Tzar. 
 
104 THE DIFFERENT KINDS OF FRUITS 
 
 Fig. 45.— l^wAKF Pe.< 
 
 in moderate 
 quantities, can 
 be o b t a, i n e d 
 from tbe i>lant- 
 ing of tlie pear, 
 as soon as from 
 the apple, or 
 even the peach, 
 A gentleman at 
 Albany, IST. Y., 
 obtained a fine 
 crop of pears in 
 two years from 
 the nursery, 
 and three from 
 the bud, on his 
 Bartlett, White 
 Doyenne, and 
 Gray Beurre 
 trees ; in one 
 year longer his 
 Louise Bonne 
 de Jersey and 
 Beurre Diel 
 trees- fruited 
 finely; and in 
 another, the 
 Vicar of Wink- 
 field. A num- 
 ber of varieties, 
 not only on 
 quince, but on 
 pear stocks, will 
 bear largely in 
 four to six years. 
 The pear re- 
 quires a rieli, 
 deep, loamy 
 soil, with plenty 
 of lime and the 
 
THE PEAR. 105 
 
 phosphates in its composition. These must be supplied by free 
 dressings of bone-dust and slaked ashes. Whole bones from the 
 slaughter-house will answer where the dust can not be obtained. 
 Iron filings and sweepings from the blacksmith's shop are very 
 good to be worked in around and about the pear-trees. 
 
 Working tlie pear on quince has become quite popular among 
 nurserymen of late years. With some varieties this mode answers 
 well, but with others does not succeed at all. Thomas, in his 
 Fruit CuUwist, gives the following list of those which succeed 
 best on the quince : 
 
 Louise Bonne de Jersey, Buerre d'Amalis, Stevens' Genesee, 
 
 Buerre Diel, Vicar of Winkfield, Fortune, 
 
 Duchess d'Angou'.eme, Long Green of Autumn, Glout Morceau, 
 
 Easter Buerre, Early Eousselet, Chauinon telle. 
 
 He also gives a list of about thirty, which usually succeed equally 
 well on the pear and quince stock. 
 
 Cultivators should be guarded against relying too much upon 
 this mode of culture. For orchard culture, pear stocks are gener- 
 ally to be preferred. Those on quince roots are not' apt to be so 
 long-lived — they require more care and skill in pruning, and they 
 also require a far higher culture. Yet there is this advantage with 
 them — they generally come much more early into bearing, many 
 varieties bearing quite freely at two and three years from the nur- 
 sery. 
 
 The following on that point, from one of the latest as well as 
 the most reliable authorities, is worthy of special attention at this 
 time : 
 
 " While a very large number of varieties will take, and grow for 
 a year or two finely, there are comparatively few that succeed for 
 a series of years in continued vigor and productiveness, when 
 grown on any stock but that of the pear ; and while the cultiva- 
 tion is now very extensive on the quince root, we can not but fear 
 that in eight tenths it will prove unprofitable to the grower ; and 
 in the remaining two tenths require equally as much care in sup- 
 plying nutrition and pruning as a system of root-pruning when 
 grown on pear roots. * * * * Orcharding with the pear on 
 the quince, in the manner of most orcharding in this country, will 
 never repay the first cost of tlie trees ; but if trees are selected of 
 
 5* 
 
106 THE DIFFERENT KINDS OF FRUITS 
 
 varieties known to Lave been long successful, and a system of cul- 
 ture pursued which shall meet the requirements of the fibrous roots 
 of the quince, then may the grower look for profit and pleasure in 
 the result. — Elliott. 
 
 There can be no doubt, however, but icith 'proper culture and 
 skill in pruning^ dwarfing the pear on quince may, in very many 
 instances, be made highly remunerative. 
 
 In orchard culture, or standard trees, the pear requires nearly 
 
 similar pruning to the ap- 
 ple — the main thing being 
 to prevent the branches 
 from becoming too thick. 
 
 DESCRIPTIVE LIST. 
 
 CLASS I. — SUMMEE. 
 
 1. Madeleine. — Medi- 
 um, smooth, greenish yel- 
 low, j uicy, melting. Needs 
 house-ripening. Erect and 
 vigorous. July. 
 
 2. SuMMEE Doyenne — 
 (Doyenne d'Ete.) — Small, 
 yellow, red cheek, melt- 
 ing; bears very young. 
 July. 
 
 3. Osband's Summee. — 
 Medium, yellow, red cheek, 
 sweet, fine flavor, vigorous 
 grower. 
 
 4. Skinless. — Small, 
 yellowish green, juicy, and 
 sweet; vigorous and pro- 
 ductive. August 1st. 
 
 5. Bloodgood. — Medi- 
 um, yellow russet; melt- 
 
 ing ; moderate growth. August. 
 
THE PEAR. 107 
 
 6. EosTiEZEE.— Small, brownish green, juicy, melting, very sweet, 
 highly perfumed flavor. Last of summer. 
 
 7. Tyson. Medium to large, bright yeUow, red cheek, buttery 
 
108 THE DIFFERENT KINDS OF FRUITS. 
 
 excellent. Vigorous, late in coming into bearing, but grows finely 
 on quince, and bears soon. Last of summer. 
 
 8. Beuere Giffaed. — Medium, greenish yellow, tender, juicy, 
 sweet ; highly esteemed. August. 
 
 9. Deaeboex's Seedling. — Small, clear yellow, melting, juicy; 
 fine quality. Bears young. August. 
 
 CLASS II. AUTUMN. 
 
 10. Golden Beueee of Bilbo a. — Medium, yellow, fine-grained, 
 buttery, moderately rich. 
 
 Fig. 51.— Stevens' Genpsee. 
 
 12. BuFFUM. — Medium, yellow, reddish-brown cheek, buttery, 
 sweet, fine flavor ; growth erect, strong, healthy ; very productive. 
 
 13. Andrews. — Medium, greenish brown, juicy, melting; very 
 productive, and bears young. First of September. 
 
THE PEAR, 
 
 109 
 
 Fig. 52.— 
 Bartlett. 
 
 Fig. 53.— KiRTLAND. 
 
 14. Baetlett— (Williams' Bon Chretien.)— Large, clear yellow, 
 tender, buttery, sweet; erect and thrifty— bears very young. First 
 of autumn. 
 
 15. KiRTLAND.— Medium, greenish russet, buttery, melting, high- 
 flavored. 
 
110 THE DIFFERENT KINDS OF FRUITS. 
 
 16. Seckel. — Small, brownisli green, becoming rich, yellowish 
 
 brown ; sweet, melting, 
 buttery, highly perfumed; 
 the richest and highest fla- 
 vored pear known. Growth 
 slow, small, very product- 
 ive. 
 
 17. Flemish Beauty. — 
 Large, reddish brown rus- 
 set, melting, juicy, sweet, 
 rich, excellent, strong, 
 healthy, productive. 
 
 18. Howell. — Large, 
 pale yeUow, melting, but- 
 tery; bears very young; 
 always productive. 
 
 19. BUEERE d'AnJOU. 
 
 Fig. 54.— Seckel. Large, greenish yellow, but- 
 
 tery, melting, rich, vinous, excellent. Fine, even bearer. Valu- 
 able. 
 
 20. DuoHESS d'Angouleme. — ^Very large, greenish yellow, rather 
 coarse, melting, buttery, juicy. Vigorous — always best on quince. 
 
 21. Geay Dotenke. — Eesembling the above, but smaller. 
 
 22. Fulton. — Small, dark cinnamon, buttery, rich, sprightly, 
 agreeable. Hardy and productive. Valuable. 
 
 23. Sheldon. — ^Large, greenish yellow, russet, juicy, rich, excel- 
 lent. 
 
 24. Napoleon. — Large, green, yellowish, very juicy, melting. 
 Very productive, thrifty, hardy. 
 
 25. Beuere Boso. — Large, deep yellow, juicy, buttery, rich, ex- 
 cellent. A regular, even bearer. 
 
 26. Autumn Paeadise. — Large, yellow orange, melting, but- 
 tery, rich, excellent flavor. 
 
THE PEAR. 
 
 Ill 
 
 Fig. 55.— Louise Bonne de Jebsey. 
 
 27. Louise Bonne de Jersey. — Large, yellowish green, brown- 
 red cheek, buttery, melting, rich, very productive ; grows finely on 
 quince. 
 
112 THE DIFFERENT KINDS OF FRUITS. 
 
 Fig. 56.— OXONDAGA. 
 
 28. Onondaga. — (Swan's Orange.) — Quite large, ricb, yellow, 
 slightly buttery, melting; flavor good, not first-rate. Strong grower, 
 early bearer. Valuable. 
 
 29. Beueee Diel. — Large, dull yellow, rich, sugary, buttery, 
 juicy, fine. Best on quince. 
 
THE PEAR, 
 
 113 
 
 Fig. 57.— ViBGALiEir. 
 
 CLASS III. — WINTER. 
 
 31. Bettere d'Aremberg. — Large, greenish yellow, melting, 
 juicy, vinous ; great bearer, good keeper. Early winter. 
 
 32. Lawrence. — Medium, yellow, melting, sweet, rich. Good 
 grower, fine bearer. Early winter. 
 
 38. Passe Colmar. — Medium, pale yellow, buttery, melting, 
 sweet. Overbears. Early winter. 
 
 34. Doyenne d'IIiver. — Large, yellow and brown, melting, but- 
 tery, rich. Vigorous ; long keeper. 
 
 35. Prince's St. Germain. — Medium, green and dull red ; juicy, 
 melting, fine. Ripens through winter. 
 
114 THE DIFFERENT KINDS OF FRUITS. 
 
 Fig. 53. — Vicar of "Wixkfield. 
 
 36. YiCAR OF WixKFiELD. — QuitG large, pale yellow, reddish 
 cheek, juicy, buttery, good. Ripens late autumn and early winter 
 for about three months, which, with its productiveness, fine qualities 
 for cooking, and uniformly fair fruit, makes it very valuable. 
 
THE PEAIl. 
 
 11^ 
 
 37. Gloijt Morceau. — Large, greenish, buttery, melting, sweet. 
 Early winter. Best on quince. 
 
 38. Beuere Langlier. — Large, pale yellow, slight blush, melt- 
 ing, juicy, rich. Early winter. 
 
 89. Easter Beurre. — Large, yellowish green, very buttery, 
 excellent, juicy, first-rate flavor. Kipens in spring. Best on 
 quince. 
 
116 THE DIFFERENT KINDS OF FRUITS, 
 
 40. Winter Nelis. — Me- 
 dium, yellow green, russet, 
 buttery, melting, rich, sweet, 
 perfumed. Slender growth, 
 productive. 
 
 Fig. 61. — "WiNTEB Nelis. 
 
 The above list (with descriptions condensed) is extracted from. 
 Tucker's Annual Register. The following are described in Ell- 
 WANGER & Barry's Catalogue: 
 
 SIJMiMER. 
 
 41. A MIRE JoANNET. — On pear and quince, profuse bearer. 
 
 42. Beaupresent d'Artois, — Productive on quince. 
 
 43. Canandaigtja. — Good on pear or quince. 
 
 44. English Jangonelle. — Good on quince. 
 
 45. KiNGSESsiNG. — On pear or quince. 
 
 46. Striped Madeleine. — Similar to No. 1, only striped. 
 
THE PEAR 
 
 117 
 
 47. Muscadine.— Not good on quince. 
 
 48. MoYAMENSiNG.— Good OH botli pear and quince. 
 
 V 
 
 4* 
 
 Fig. 63.— Van Mons' Leon lk Clekc. 
 
 49. KoussELET Stuttgart. — Good on both, 
 
 50. Summer Fkano Real. — Ditto. 
 
118 THE DIFFERENT KINDS OF FRUITS. 
 
 AUTUMN. 
 
 51. Beueee Oapiaumont. — Good on quince. 
 
 62. Beueee Supeefin. — Bears young. Good on quince. 
 
 53. Beueee d'Wateeloo. — New — good on quince. 
 
 54. Bonne d'Ezees. — Delicate on quince. 
 
 55. Gansel's Beegamot. — Best on pear. 
 
 56. Bezi de Montigny. — Fine on quince. 
 
 57. CoMPTE DE Laent. — Bears well on quince. 
 
 58. DuNMOEE. — Large, fine, \ery productive. 
 
 Add the following as new pears which promise well : 
 
 Soldat Laborer, Beurre Goubault, Beurre Clairgeau, 
 
 Van Mons' Leon le Clerc, Manning's Elizabeth, Doyenne Goubault, 
 
 Ott, Julienne, Van Assche, 
 
 Westcott, Duchess of Berry, Bergamotte d'Esperin, 
 
 Sterling, Jalousie Fontenay Vendee, Josephine de Malinea. 
 Beurre Giffard, 
 
THE PLUM. 
 
 The plum is a native of this country, and is to be found in great 
 variety, growing wild in many parts of the United States. It is 
 naturally a prolific bearer, producing most generous crops of red 
 and golden fruit, and has been as much improved by scientific 
 propagation and culture as any other fruit. It can be cultivated 
 with much success in a great variety of soils and climates, but of 
 late years has been much neglected, in consequence of the ravages 
 of the curculio — that arch destroyer of all the smooth-skinned 
 fruits. In many instances cultivators have cut down their trees, 
 and given it up in despair, while thousands of others, when plant- 
 ing, have neglected to plant the plum altogether, and devoted their 
 grounds to other fruits. This is wrong ; for if only partial crops 
 can be occasionally secured, it will repay the labor and expense, 
 and then many experimenters have an abiding faith that the ravages 
 of this great enemy will yet be arrested. 
 
 Let every owner of an orchard or garden, however small, plant 
 at least a few of the best sorts, and our opinion is, that an enlight- 
 ened and liberal culture, with a vigilant lookout for the first appear- 
 ance of the enemy, will produce its reward in time. 
 
 Plums are generally thought to do best in strong, clayey soils — 
 but they thrive in a great variety of soils. Plant in any good soil ; 
 but wherever that may be, be sure that it is well drained, and that 
 the tree is liberally supplied with its necessary and proper food. 
 
 Animal manures and salt are regarded as the best for that pur- 
 pose. These should be applied early in the spring, in the Middle 
 States. Sow a half peck or so of salt under each tree, covering 
 the ground to such a distance as the roots extend. 
 
120 
 
 THE DIFFERENT KINDS OF FRUITS, 
 
 V 
 
 l^' 
 
 K 
 
 ■JN 
 
 :1 
 
 Fig. 64— The Pltjm. 
 
 VAKIETIE8. 
 
 The American Pomological Society recommends the following as 
 being worthy of general cultivation : 
 
THE PLUM. 
 
 121 
 
 Fig. 65.— Bleecker'3 Gage. Fig. CO.— Coe's Golden Drop. 
 
 3. Greex Gage. — Rather small, round; green, then yellow 
 melting, sweet, and rich. Slow grower. 
 
 Fig. 07.— Green Gage. 
 
 Fig. 08.— Lawrence's Favorite. 
 
122 THE DIFFERENT KINDS OF FIIUITS, 
 
 Fig. 69.— Jeffeeson. 
 
 Fig. 70.— Washington. 
 
 5. Feost Gage. — 
 Small, deep purple, sub- 
 acid, then sweet, very 
 late, hardy ; great bearer. 
 
 G. Jefferson. — Large, 
 oval, golden, purplish 
 cheek, juicy, rich, high- 
 flavored. Slow grower, 
 but prolific. Last of Au- 
 gust. 
 
 7. McLaughlin". — A 
 new plum from Maine. 
 Large, flat, russet yellow, 
 red tinge, juicy, firm, very 
 sweet ; remarkably hardy, 
 vigorous, and productive. 
 Last of August. 
 
 8. Purple Gage. — 
 Medium, roundish, violet ; 
 firm, rich, sugary, excel- 
 lent. Tree similar to 
 Green Gage. 
 
 9. Purple Favorite. 
 — Medium, roundish, 
 brown purple, very juicy, 
 tender, melting, sweet. 
 Slow grower, but hardy 
 and productive. Middle 
 of August. 
 
 10. Washington. — 
 Very large, green with 
 red; firm, sweet, mild. 
 Free grower and bearer. 
 Last of August. Good 
 in a variety of soils. 
 
THE PLUM, 
 
 123 
 
 11. Eeine Claude de Bavat. — Foreign, new, one of the best; 
 very large, roundish, green with red; firm, juicy, sugary, rich. 
 Vigorous and very productive. Middle of September. 
 
 12. Smith's Orleans. — Very large, reddish purple ; juicy, vinous 
 flavor. Productive, vigorous. Last of August. 
 
12-4 THE DIFFERENT KINDS OF FRUITS. 
 
 To which may be added the following, all of which have been 
 recommended as valuable in certain soils and localities : 
 
 13. Denniston's Sfpekb. — ^Medium, very productive. Middle 
 of August. 
 
 14. Peince's Impeeial Gage. — Hardy, productive; superior to 
 Green Gage. 
 
 15. LoMBAKD. — (Bleecker's Scarlet.) — Thrifty, hardy, productive. 
 Not so attractive to the curculio as others. 
 
 16. Madison. — Good flavor, very late, hardy. Last of October. 
 
 17. Impeeial Ottoman. — Early, hardy, abundant bearer. Last 
 of July. 
 
 18. Peinoe's Yellow Gage. — An abundant bearer and good 
 for market. 
 
 19. Eed Gage. — Small, good flavor; hardy and vigorous, and 
 an abundant bearer. 
 
 20. Saint Maetin's. — Good bearer, late. First of October. 
 
 21. ScnENECTADY. — Thrifty, hardy, prolific. Last of August. 
 
 22. Autumn Gage. — Slow grower, but productive; medium, 
 yeUow. 
 
 23. Coe's Late Eed. — Medium, purplish red ; very productive. 
 
 24. Downton Impeeateice. — Medium, pale yellow. Last of 
 September. 
 
 25. Fellenbeeg. Very productive, late; good for drying. 
 
 26. Geneeal Hand.5— Very large, yellow; vigorous and pro- 
 ductive. First of September. 
 
 27. IcKWOETH Impeeateice. — Large, purple. October. "Will 
 keep till Christmas. 
 
 28. Manning's Long Blue Prune.— Large, oval, purple; bears 
 abundantly. September. 
 
THE PLUM. 125 
 
 29. Prune d'Agen. — New, French, excellent. Last of Septem- 
 ber, Great bearer. 
 
 30. Eeine Claude d'Octobee. — Small, green, rich ; very hardy. 
 Middle of October. 
 
 31. EivEEs' Eaely Peolific. — New, EngHsh; medium, excel- 
 lent ; very productive, early. 
 
 32. Royal Hative. — Medium, purple, new. August. 
 
 33. Peimoedian. — Small, very productive. First of July. 
 
 34. Howell's Eaely. — Small, sweet, productive. 
 
 35. Peach Plum. — Very large and productive ; dull red. 
 
 36. Hudson Gage. — Medium, yellow, rich, excellent. 
 
 37. Duane's Pueple. — Very large, showy, and productive. 
 
 38. Bingham. — Large, deep yellow ; productive, valuable. 
 
 89. Huling's Supeeb. — Large, oval, excellent; moderate bearer. 
 
 40. Blue Plum. — From the South. Productive. Propagated 
 by suckers. 
 
 41. Buel's Favorite. — Large. Last of August. 
 
 42. Columbia. — Large, valuable for the South. Last of August, 
 
 43. Emeeald Deop. — Medium, productive. Last of August. 
 
 44. Eaely Pueple. — Small, round; good at the South. June 
 and July. 
 
 45. Elfeey. — Very productive, good for drying; succeeds best 
 South. July and August. 
 
 46. Italian Damask. — Productive, fine South ; good in all soils. 
 
 47. Long Scarlet. — Medium, red and yellow. Last of August. 
 Fine for jelly. 
 
 48. Thomas. — Large and good ; great bearer. September. 
 
126 THE DIFFERENT KINDS OF FRUITS. 
 
 49. Red Magnum Bonum. — Large, beautiful ; vigorous and pro- 
 ductive. 
 
 50. Yellow Magnum Bonum. — Large, good for cooking; very 
 productive ; profitable. 
 
 Of the above, the following have been tested, and found to suc- 
 ceed well, and have been recommended by leading societies and 
 cultivators in half a dozen States : 
 
 Bleecker's Gage, Huling's Superb, Smith's Orleans, 
 
 Coe's Golden Drop, Imperial Gage, Washington, 
 
 Frost Gage, JeflFerson, Yellow Gage, and 
 
 Green Gage, Lawrence, Yellow Magnum Bonum. 
 
 SELECT LI8TS. 
 
 "Wm. N. White, Esq., of Athens, Ga., has furnished for the Hor- 
 ticulturist the following list of plums, which he regarded as about 
 the only valuable ones in his section of the country : 
 
 Bea, or Early Purple, Bingham, Bed Magnum Bonum, 
 
 Prince's Yellow Gage, Bleecker's Gage, Blue Plum, 
 
 Italian Damask, Elfrey, JeflFerson, 
 
 Columbio, Imperial Gage, Chicasaw. 
 
 Duane's Purple, Manning's Long Blue Prune, 
 
 Best three for a succession : 
 
 Prince's Yellow Gage, Imperial Gage, JeflTerson. 
 
 Best six — add to the above : 
 
 Sea, Elfrey (or Columbia), Eed Magnum Bonum. 
 
 Samuel Waleee, Esq., of Massachusetts, has furnished the fol- 
 lowing list as the best for that region : 
 
 Green Gage, Washington, Columbia, 
 
 Purple Gage, JeflFerson, Imperial Gage. 
 
 The following hst is recommended by Dr. Bkinckle, of Phila- 
 delphia, as suitable for that region : 
 
 Green Gage, 'Washington, Coe's Golden Drop. 
 
 Lawrence, 
 
 The following, for heavy soils, is given by A. J. Downing in the 
 
 Horticulturist : 
 
 Imperial Ottoman, Bleecker's Gage, Coe's Golden Drop, 
 
 Yellow Gage, JeflFerson, Frost Gage. 
 
THE PLUM 
 
 127 
 
 Tuckek's Annual Eegister for 1857 furnishes the following list 
 for Tennessee and other Southwestern States : 
 Lawrence Gage, Jefiferson, Coe's Golden Drop. 
 
 Baery, in his "Fruit Garden," gives the following select lists — 
 
 For the garden : 
 
 Lawrence's Favorite, Purple Gage, 
 
 Smith's Orleans, Eeine Claude de Bavay, 
 
 Purple Favorite, Coe's Golden Drop. 
 
 Green Gage, 
 Imperial Gage, 
 JeflForson, 
 
 For market : 
 
 Frost Gage, 
 Imperial Gage, 
 
 For drying: 
 
 Fellenberg, 
 German Prune, 
 
 Yellow Magnum Bonum, Smith's Orleans, 
 Eed Magnum Bonum, Washington. 
 
 Prune d'Agen, 
 
 St. Martin's Quetsche. 
 
n^Ux %\ixxin\\. 
 
 THE QUINCE. 
 
 The quince is a valuable, but mucli neglected fruit. It is not 
 eaten raw, which accounts for its being so generally neglected 
 by the majority of people. It is valuable for preserving, and for 
 making marmalades, jellies, etc. It is also good for drying. 
 
 Quinces should be gathered by hand, and with care, so as not to 
 bruise or indent them, then w^rapped in paper, and kept in a cool 
 room, 
 
 VAEIETIES. 
 
 1. Apple oe Orange. — Large, roundish, 
 golden yellow. Very productive. This is the 
 variety most extensively cultivated for the fruit. 
 Ripe in October. — Elhcanger and Barry. 
 
 Fig. 76.— Apple or Okanok Quince. 
 
THE QUINCE. 
 
 129 
 
 2. Portugal. — Lighter color 
 and better quality, but not so good 
 a bearer as No. 1. — E. and B. 
 
 Fig. T7.— POETUGAL. 
 
 Soil, etc. — For the quince a moist soil and shade are very gen- 
 erally recommended; but where a proper quantity of manure is 
 used, and the proper cultivation given, these are not essential. The 
 soil should be deep and rich, and large quantities of barn-yard 
 manure should be mixed with the soil, together with an abundance 
 of salt. Liquid manures are also valuable on the quince. 
 
 Transplanting — may be done either in fall or spring, but the 
 the former is generally preferred. Before transplanting, quinces 
 should be freely pruned, cutting back — say one half or two thirds 
 of last year's growth. The tree should be left with a low head, the 
 stem not more than one or two feet long. 
 
 Good and thorough cultivation and free manuring will accom- 
 plish more, perhaps, for the quince than for any other fruit. Neg- 
 lect your trees, and your fruit (if so fortunate as to have any) will 
 
 6* 
 
130 THE DIFFERENT KINDS OF FRUITS. 
 
 be rough and stunted in growth ; give them an abundance of food 
 and culture, and they will repay you with a profusion of large, 
 smooth, and golden fruit. Plant ten to twelve feet apart each way. 
 
 Insects. — The following remedy for the borer is taken from 
 Thomas' Fruit Gulturist: 
 
 "The borer sometimes proves a formidable enemy. It is the 
 larva of an insect which attacks the wood of the trunk near the 
 surface of the ground, and works inward, usually upward, but 
 sometimes downward, to a distance of several inches into the wood 
 during the summer season. 
 
 "As the borer frequently destroys the tree, various means of 
 prevention have been resorted to. The remedies described for the 
 apple-borer are found useful. When the insect has once obtained 
 possession, the best method appears to be direct attack. Scrape 
 the soil from the trunk, and cut with a knife lengthwise, and not 
 across the bark and wood, till the insects are found. Repeat the 
 operation once a week for several times, as a part escapes the first 
 examination. Then cover the wounded parts with a mixture of 
 warm tar with ochre or brick-dust." 
 
THE KASPBEERY. 
 
 This is one of the best and most wholesome of the small fruits ; 
 yet it is seldom cultivated, except in the neighborhood of cities. 
 The feAv who jjretend to grow it in the country, generally neglect 
 it to such an extent that the fruit is hardly worth the trouble to 
 pick ; yet it is a fruit that will richly repay a free and generous cul- 
 ture. It deserves to be, and ought to be, in every man's garden. 
 
 Make the soil deep and rich. A deep loam or vegetable mold is 
 the best, well drained, and loose and well pulverized. Its habits 
 are about the same as those of the blackberry — hence its culture 
 should be much the same. 
 
 In transplanting, sliorten back the plants to ten inches or a foot, 
 and set them as early in the spring as the season will admit. They 
 should be well mulched and kept clean of all weeds and grass ; from 
 three to five canes may be allowed to grow in each hill ; aU the 
 least thrifty ones should be cut away. 
 
 After the fruit is oflf, or any time before the early spring, all the 
 old canes should be pruned away close to the ground, and also all 
 the less thrifty of the new ones, leaving about four or five to grow 
 and bear fruit the coming season. If more are needed for the pur- 
 pose of transplanting, leave six or eight in a hill, and afterward 
 transplant a portion of them. The stems which are left for fruit 
 should be cut back to three or four feet, and neatly trained to a 
 stake, or tied together to stififen them. They should be allowed to 
 spread at the top. Many train them against a board or other fence, 
 or an out-house. 
 
 Several varieties of the raspberry are too tender to withstand the 
 severity of our winters without protection. This may be afibrded 
 in several ways. It may be done by bending the canes to the 
 ground, and covering them slightly with earth, being careful to 
 guard against breaking them by being bent too abruptly. They 
 
132 THE DIFFERENT KINDS OF FRUITS. 
 
 may also be bent down, and covered loosely with straw or leaves, 
 or other litter. The earth should be hilled np against them before 
 bending, in order to prevent breaking. Some cultivators have 
 taken them up in the fall, and buried them through the winter in 
 sand ; but this mode is not to be recommended. 
 
 Kaspberries should be renewed every five or six years, as after 
 that they begin to deteriorate. 
 
 The best varieties of the raspberry are the — 
 
 1. Red Antwerp. — A large, dark red, rich and juicy berry; 
 admirably fitted for marketing. 
 
 2. Fastolff. — Resembling the Red Antwerp, but richer and 
 softer in texture. 
 
 Fig. 78. — Eed Antwerp. 
 
 Fig. 79. — Fastolff. 
 
 8. Feanconia. — Quite similar, but later, of firm flesh, and is 
 rather hardier than either of the others. 
 
 4. Yellow Antwerp. — Large, conical, excellent, but tender, 
 and a moderate bearer. 
 
 5. Large-Fruited Monthly. — Large, red; bears late, and valu- 
 able. 
 
 6, Beinckle's Orange. — Regarded by many as the best of all 
 raspberries ; vigorous, hardy, productive, handsome, and excellent. 
 — Tucker's Annual Beglstcr^ 1857. 
 
THE EASPBEllEY. 133 
 
 7. Knevett's Giant. — Very large, and of fine quality. 
 
 8. Col. Wilder. — ResembJlng the latter, but with smaller ber- 
 ries, and much harder stems. 
 
 Fig. so.— Knevett's Giant. Fig. 81.— Col. Wilder. 
 
 There are also several other varieties which promise well, or are 
 highly esteemed by certain cultivators, among which are — 
 
 9. Ohio Everbearing. — A variety of the native Black, Mdiich 
 bears large, good fruit, and ripens its last berries late in the fall. 
 
 10. CusiJiNG. — Produced by Dr. Brinckle, of Philadelphia; 
 strong, vigor'ou^!, matures early, and will perhaps produce a second 
 crop South. 
 
 11. Walker. — Another of Dr. Brinckle's. Large, crimson, firm; 
 
 keeps well. Also — 
 
 Vice-President French, Fulton, Gen. Tatterson, Mrs. Wilder. 
 
 — all seedlings produced by Dr. Brinckle, and all promising well. 
 
 Many writers on fruits, as well as medical men of the highest 
 standiuf,-, agree in recommending tlie raspberry for its healtliful 
 qualities'. And as it is a most delicious and agreeable dessjrt fruit, 
 and can be used in such a variety of ways, its cultivation can not 
 be too strongly recommended. 
 
THE STRAWBERRY. 
 
 Me. Paedee, in Ms "Strawberry Manual," says: "A large crop 
 of strawberries may be expected every year Avitli as much certainty 
 as a crop of corn, and in fact more so ; for our directions embrace 
 a protection from drouth, which so frequently happens to the corn 
 crop." 
 
 Mr. D0WNIN& says: "Ripe, blushing strawberries, eaten from 
 the plant, or served with sugar and cream, are certainly Arcadian 
 dainties with a true paradisaical flavor, and, fortunately, they are 
 so easily grown that the poorest owner of a few feet of ground 
 may have them in abundance." 
 
 And Mr. Baeey says: "Any one who can manage a crop of 
 corn or potatoes, can, if he will, grow strawberries." 
 
 In reference to the ease and cheapness with which this delicious 
 fruit can be grown, Mr. Paedee further says, that with him the 
 average cost of producing them, during many years, has been less 
 than fifty cents per bushel, and that he has grown on small beds at 
 the rate of 250 bushels per acre. The profits to be derived from 
 their culture may thus be easily conjectured. 
 
 An article which we find in the Horticulturist for August, 1854, 
 from the pen of its talented editor, Mr. Baeey, is so near to our 
 purpose in treating of the strawberry, that we shall take the lib- 
 erty to quote largely from it here. lie says : 
 
 "We will state here, at the outset, that to cultivate the straw- 
 berry successfully is but a simple matter. To grow large, hand- 
 some, fine-flavored fruit in abundance, it is not necessary to employ 
 a chemist to furnish us with a long list of specifics, nor even to 
 employ a gardener by profession who can boast of long years of 
 experience. Any one who can manage a crop of corn or potatoes 
 can, if he will, grow strawberries. ^Xe say this nmch by way of 
 encouragement, because so much has been said in regard to various 
 
THE STRAWBERRY. 135 
 
 I 
 
 methods of culture, and various applications and specifics, that 
 some people have become persuaded that a vast deal of learning 
 and experience is necessary to produce large crops of strawberries. 
 " Judging from what we have seen, we believe that the great 
 cause of failure is negligence. The strawberry plant — not like a 
 tree, which, when once set in its place, remains there — is constantly 
 sending out shoots (runners) in all directions, taking possession of 
 the ground rapidly around the parent plant. In a short time, 
 therefore, unless these runners are kept in check, the ground be- 
 comes entirely occupied with plants, the parent plants become ex- 
 hausted, and the ground can no longer be stirred or kept in such 
 a condition as is necessary to sustain their vigor. The result is, 
 the ground is covered with a mass of starved and weakly plants, 
 choking up each other in a hard, uncultivated soil, and producing 
 a sparse crop of small, insipid berries, that dry up on their stalks 
 before they are ripe, unless rain happens to fall every day." 
 Of the necessity of thorough cultivation he adds : 
 " The constant stirring of the soil around the plants is one thing 
 which in our climate is absolutely necessary ; and any system of 
 culture which precludes this, or throws any obstacle in its way, is 
 defective. If any one will examine his strawberry beds, he will 
 find the plants along the outer edges of the beds, where the soil 
 has been kept clean and fresh by the frequent use of the hoe, vig- 
 orous and healthy, with luxuriant dark green foliage, and large, 
 fine fruit ; while in the interior of the beds, where the plants have 
 grown into masses, and covered all the ground, so as to prevent its 
 cultivation, they are yellow and sickly looking, and the fruit poor 
 and worthless. This we sec in our own grounds, and everywhere 
 that we find plants growing under similar circumstances. Does 
 not this show the necessity of cultivation close around the plants ? 
 No matter how deep we may trench the soil, or how unsparing we 
 may be with manures, or how copiously we supply moisture, this 
 cultivation can not be dispensed with, if we aim at producing fine 
 fruits and abundance of them. 'But,' says one cultivator, 'by al- 
 lowing the ground to be all occupied with plants, we save all the 
 labor which would be consumed in removing the runners, and 
 we avoid the necessity of applying a mulching to keep the fruit 
 clean.' Very true, you save some expense ; but what do you get 
 in return? A crop of fruit not fit for the table — small, insipid, and 
 
136 THE DIFFERENT KINDS OF FTtUIT! 
 
 so dirtv, if a lieavy rain occurs about ripening time, that it must 
 be put through the \y ash-tub before it is placed on the table. It is 
 possible that the market grower may be able to produce berries of 
 this kind at a less price per quart than he could by a careful, 
 cleanly, and thorough system of culture : but then he can expect 
 to sell such fruit only when no better can be had. We have some 
 doubts, however, as to the economy of bad culture in the long run. 
 If a proper system were adopted at the outstart, and followed up 
 with regularity, it would not be found so profitless or expensive. 
 In this, as in every other kind of culture, a system is absolutely 
 necessary. A certain routine of operations, Avhich are easily exe- 
 cuted, if taken at the right time, become burdensome when defer- 
 red; and being so, they are not unfrequently put off" altogether. 
 Precisely thus it is that strawberry beds are neglected, both in 
 market gardens and private gardens, until they are grown wild be- 
 yond hope of recovery. Now, we say to every one who wishes to 
 cultivate strawberries, resolve at once upon abandoning the ' lazy- 
 bed' system; and if you cultivate but a square rod, do it well." 
 Strawberries have been most usually grovrn in beds, which is a 
 
 bad practice ; and, although 
 many cultivators produce 
 fine crops by thus growing 
 them, it is clear that the 
 planting in rows, or even 
 hills, is preferable, in order 
 that the earth may be kept 
 properly stirred about them, 
 and the runners cut away. 
 Mr. B. says : 
 
 " We advise planting in 
 rov.-s not less than two feet 
 apart, unless ground be very 
 scarce, when eighteen inches 
 might suffice, and the plaiits 
 Fig. 82.— HovL _ _ s — NG. \)Q twelve or eighteen inches 
 
 apart in the rows. In extensive field culture the rows should be 
 at least three feet apart, in order to admit the use of the plow and 
 cultivator betAvcen them, or even the passage of a cart to deposit 
 manures or mulching material. The spade and wheel-barrow are 
 
THE STRAY/BEKRY. 137. 
 
 too costly impleinents for an extensive culture where labor is scarce 
 and high, as with us. From the time the plants are set until the 
 fruit is gathered, the runners should he cut away as fast as they 
 appear, and the ground be kept clean of weeds, and well worked." 
 
 The mulching process he regards as indispensable : 
 
 "In the fall, or before the setting in of winter, a mulching of 
 half-decayed leaves or manure should be placed between the rows, 
 coming close around the plants, leaving the crown or heart uncov- 
 ered. This mulching prevents the plants from being drawn out 
 and weakened, or destroyed by freezing and thawing in winter. 
 We have sometimes covered the entire beds, plants and all, with 
 newly fallen leaves ; and by raking them off early in spring, the 
 plants came out in fine order. In the same way we have covered 
 with clean wheat straw, and found it answer weU, In all the 
 Northern and Western States some winter protection is of great 
 service, although not indispensable. In field culture, the earth 
 might be plowed up to the plants, as is done with nursery trees, in 
 such a manner as to afl'brd considerable protection against the ac- 
 tion of frost on the roots. 
 
 "As soon as the fruit begins to attain its full size, and approach 
 maturity, the spaces between the rows Avhich up to this time have 
 been under clean culture, should be covered with straw, litter, or 
 moss. This wiU serve the double purpose of keeping the fruit 
 clean and retaining the moisture in the soil. When copious sup- 
 plies of water are to be applied, which should always be done 
 when practicable, stable litter is a good mulching, as the water 
 poured on it carries down with it to the roots of the plants the fer- 
 tilizing materials which it contains." 
 
 Of late years artificial watering has come to be regarded as en- 
 tirely indispensable to the production of fine and perfect fruit. On 
 this point Mr. B. remarks : 
 
 " The application of water in abundance we must again recom- 
 mend to aU who want the finest fruit. Rains are very good, but 
 they can not be relied upon, and they always deprive the fruit of 
 its flavor, while artificial waterings do not. On this account the 
 French gardeners say that the strawberry ' prefers water from the 
 well to water from the clouds.' It is supposed that the electricity 
 which pervades the atmosphere during our summer rains afl'ects 
 the flavor of the fruit." 
 
138 THE DIFFERENT KINDS OF FRUITS. 
 
 Of transplanting : 
 
 " Wlien the crop has been gathered, the mulching material b2- 
 tween the rows slionld be removed, and the groimd be forked over, 
 so that if plants are wanted to form a new plantation, their growth 
 
 Fig. 83.— Beitish Qtteen. 
 
 will be encouraged. The same plants should not be relied upon for 
 more than tico crops. The labor of making a new bed, to save the 
 trenching of the soil, is no more than that of planting a plot of 
 cabbages. 
 
 " As to the season for planting, we would recommend the spring 
 for large plantations, because then there is comparatively no risk 
 of failure. The amateur, however, who wishes only to plant a 
 bed in his garden, may do it at any time that he can procure good 
 plants. If the growth of runners is encouraged in July, after the 
 fruit is gathered, good, well-rooted runners may be had about the 
 first of September, or it may be sooner. The young plants nearest 
 the parent plant should always be chosen, if possible. In planting 
 during the month of x\ugust or September, rainy v/eather should 
 be chosen if possible ; but it may be safely done even in a dry 
 time, by using water freely. Water the plants well before taking 
 them up, as it injures the roots very much to draw them out of dry 
 
THE STRAWBERRY, 
 
 139 
 
 ground ; then water the soil thoroughly where they are to be set, 
 before planting. A sprinkling will be of no use ; it must go down 
 deep, as a heavy rain would. Set the plants in the evening, and 
 shade them a few days with boards set on edge, forming a sort of 
 roof over them. Mulch them, too, with short litter ; and it will 
 be well, if the plants be large, to remove some of the lower and 
 larger leaves. Planting can be done safely in spring any time until 
 tlic plants are in blossom — and all summer, for that matter, with 
 proper care." 
 
 > 
 
 Fig. 84.— 
 
 Mr. Downing has roooimncnded the following plan for the cul- 
 tivation of a strawberry bed: 
 
140 THE DIFFERENT KINDS OF FRUITS. 
 
 "Earl J in April, or in August, being provided with a good stock 
 of strong, young plants, select a suitable piece of good, deep soil. 
 Dig in a heavy coat of stable manure, pulverizing well and raking 
 the top soil. Strike out the rows three feet apart with a line. 
 The plants should now be planted along each line about a foot 
 apart in the row. They will soon send out runners, and these run- 
 ners should be allowed to take possession of every alternate strip 
 of three feet, the other strip being kept bare by continually destroy- 
 ing 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 strawberries, 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 prepare 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 perhaps require a partial thinning out to have them evenly 
 distributed. As soon as this is the case, say about the middle of 
 August, dig under the whole of the old plants with a light coat of 
 manure. The surface may be then sown with turnips or spinage, 
 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." 
 
 VARIETIES. 
 
 Of the different varieties, Mr. Barry, in the same article, con- 
 tinues : 
 
 " Now, as to varieties. On this point there is room for a great 
 diversity of opinion, and we can not hope to name a list that will 
 be acceptable to a very large number of persons, at least in many 
 parts of the country. Planters must have recourse to the best ex- 
 perience to be found in their respective localities ; in the mean time 
 we shall express our opinion of a few varieties, and let it go for 
 what it is worth. 
 
 " It happen's that in this country the greater number of our most 
 productive varieties have but one set of the organs of fecundation. 
 A fruitful flower must have both pistils and stamens perfectly de- 
 veloped. The stamens are regarded as the male organs, and the 
 pistils the female. "When a flower has well-developed pistils, but 
 
THE STRAWBERRY. 141 
 
 no stamens, or imperfect ones, it must be impregnated by pollen 
 from otlior flowers. AVhere a flower lias no pistils, or has imper- 
 fect ones, it is utterly tarren. A large number of our best American 
 varieties — such as Ilovey's Seedling, Burr's New Pine, McAvoy's 
 Superior, Moyamensing, etc. — are ^v anting in stamens, and therefore 
 foreign impregnation is necessary. In Europe this distinction is not 
 observed to any extent, and all the English and Continental varieties, 
 as far as we know, are hermaphrodite. In this country very many 
 of them fail from an imperfect development of the pistils, and are 
 consequently barren, owing doubtless to the effects of climate and 
 culture. It is not necessary that the two should be in close prox- 
 imity ; they are sure to get impregnated if in the same garden, as 
 tlie pollen is carried about from one flower to another by insects. 
 The beds of the different sorts may be kept entirely separate. 
 Mixing them up is a bad way, as the one outgrows and overruns 
 the other, and they become so confused that nothing can be done 
 with them. On this account many have grown tired of keeping 
 up the distinction, and have resolved to cultivate hermaphrodite 
 sorts only. 
 
 The following varieties are the best on the long list of those we 
 have tested on our own grounds : 
 
 "Pistillate. — Burr's New Pine, Jenny's Seedling, McAvoy's Su- 
 perior, Ilovey's Seedling, Moyamensing, Monroe Scarlet, and Crim- 
 son Cone. The finest flavored variety among these is Burr's New 
 Pine; the largest, Ilovey's Seedling; and the finest and best for 
 market, Jenny's Seedling and Crimson Cone. Ilovey's Seedling, 
 in Western New York, and in many parts of the West, is very 
 moderate, and in many cases a poor bearer. We have had no crop 
 so heavy the past season (when all bore well) as on the Monroe 
 Scarlet. 
 
 " Staminate or IIermapheodite. — Large Early Scarlet, Walker's 
 Seedling, Iowa, Boston Pine, and Genesee. AU these may be 
 grown successfully for market, and 'are good without being first- 
 rate in flavor. We think much more of Walker's Seedling now 
 than we did last season. It is very hardy, and a great bearer. It 
 appears to be a seedling from the Black Prince. The Boston Pine 
 is the most uncertain on the whole list ; without good soil and cul- 
 ture it fails entirely." 
 
142 THE DIFFERENT KINDS OF FEUITS. 
 
 1. Buee's New Pixe. — Large medium, fine flavor, early bearer, 
 and imiformly productive. 
 
 2. Jenny's Seedling. — Large, bright, handsome color, moderate 
 bearer. 
 
 Fig. S5. — Jenny's Seedling. 
 
 3. McAvoy's Stjperioe. — Very large, high flavor, hardy and 
 vigorous; productive. 
 
 4. Ho vet's Seedling. — Very large, deep scarlet ; firm, agreeable. 
 
 5. MoYAMENSiNG. — Very productive ; valuable for market. 
 
 G. MoNEOE ScAELET. — Large, scarlet exceedingly productive. 
 
 7. Crimson Cone. — Medium, dark crimson, beautiful ; very pro- 
 ductive. 
 
THE STRAWBERRY. 143 
 
 8. Large Early Scarlet. — Medium, light scarlet, productive 
 and good. 
 
 9. Walker's Seedling. — Large, dark crimsou, . hardy, pro- 
 ductive. 
 
 10. Iowa (or Washington). — Large, light red, productive. 
 
 11. Boston Pixe. — Large, light red, hardy, very productive. 
 
 12. Gexesse. — Large, bright crimson scarlet, vigorous, very 
 productive. 
 
 To which list may be added the following, many of which have 
 been tried in various localities, and are strongly recommended. 
 The pistillates are marked P ; the staminates S. 
 
 22. Bishop's Orange P. 
 
 23. Burr's Columbus P. 
 
 24. Burr's Scarlet Melting S. 
 
 25. Burr's Ohio Mammoth S. 
 
 26. Orange Prohfic P. 
 
 27. Scarlet Cone s! 
 
 28. Cushing S. 
 
 29. Prolific Ilautbois S. 
 
 30. Western Queen P. 
 
 In planting, care should be taken to use from one fourth to one 
 tenth of the staminate varieties, as impregnators for the remainder. 
 They should be planted in row^s by themselves, and should not be 
 permitted to intermix their runners. Thomas recommends that 
 they be planted one row^ in five, with a walk between the two va- 
 rieties, thus: 
 
 13. Longworth's Prolific S. 
 
 14. McAvoy's Extra Eed P. 
 
 15. Rival Hudson P. 
 
 16. Alice Maude S. 
 
 ir. Black Prince P. 
 
 18. Lizzie Randolph P. 
 
 19. Swainstone Seedling S. 
 
 20. British Queen S. 
 
 21. BictonPine S. 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
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 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 p 
 
 s 
 
 p 
 
 p 
 
 p 
 
 p 
 
 This is for close garden culture; but for field culture, where the 
 rows and hills are wider apart, so as to permit the use of the hairow 
 or cultivator, there should be a greater proportion of staminates. 
 
APPENDIX. 
 
 THE CURCULIO. 
 
 The greatest enemy to the Fruit Garden, and the greatest pest the cultivator has 
 to contend with, in this country, is the Cukculio. Wherever he malces his appear- 
 ance, he causes himself to be feared ; and although in some localities his ravages 
 have been partially stayed, and himself driven away for a time, yet he is at all times 
 and in all places a most formidable foe. As yet no remedy seems to have been 
 found by which fruit of all kinds can be made entirely secure from his depredations. 
 
 Some time since, Hon. James Mathews, of Coshocton, Ohio, announced through 
 the Ilortieulticral Joiiriial that he had discovered a remedy which he believed to 
 be effectual, and which he had taken great care to test before announcing it to the 
 public. This remedy he proposed to submit to the test of a committee to be selected 
 by three leading horticultural societies ; and if, after a full trial, this committee de- 
 cided in its favor, he proposed to make it public for a certain consideration. The 
 committee were accordingly appointed — consisting of men of the first standing in 
 the country — and, we believe, the remedy submitted to them; but although two 
 seasons have since passed away, we are not aware that they have ever made a re- 
 port, or even come to a decision on its merits. 
 
 Mr. Mathews pledges himself that it is cheap, and easily applied ; thus, in case 
 it should be found entirely efficacious, capable of being brought into general use. 
 The expectations of thousands of Fruit- Growers have been raised by the announce- 
 ment of Mr. M.'s remedy, and the result is anxiously awaited. Should it prove to 
 be what is claimed for it, it will be worth millions to the people of this country, and 
 will place Mr. Mathews in the position of a public benefactor. 
 
 In the mean time, however, experiment after experiment has been made, and 
 many remedies have been announced, some of which are no doubt valuable, and 
 have been partially, if not in some instances wholly, successful. Before proceeding 
 to notice these remedies and preventives, some description of the insect and its 
 workings may be proper. 
 
 The CuRCTjLio is a small winged insect, about one fourth of an inch in length, 
 when at his full size ; his body is dark, and the tips of his wings light, which fold 
 over upon his back. These insects fly, and sometimes crawl into the tree, where 
 hey pierce the young fruit, and deposit therein a small, whitish egg, making a 
 •uncture in the fruit about as large as a pin-head, and in the form of a half moon. 
 Q about ten days or two weeks these eggs hatch into a white larva or worm, whif 
 omains feeding in the fruit until it causes it to decay and fall. Sometimes, if t. 
 
 uit has not been punctured until it has attained a considerable size, its vigor ol 
 
 7 
 
UG APPENDIX. 
 
 growth will prevent its falling; but it will be prematurely ripened, and will be use- 
 less, the worm being found in it at maturity. 
 
 When the decayed fruit falls, this larva leaves it and enters the ground, where it 
 is frequently reproduced the same season, and sometimes not until the following year. 
 
 Such are their numbers, and such their activity in puncturing the young fruit and 
 depositing the eggs— beginning as soon as it gets the size of a pea, and continuing 
 until nearly ripe— that large crops of plums, nectarines, and apricots are totally 
 destroyed by them. They work generally in the middle and sultry hours of the day, 
 and are mostly found in a torpid state early in the morning or on cool days, and 
 when disturbed will fall to the ground. 
 
 The remedies for the curculio may be divided into three classes- first : those 
 directed against it while in the chrysalis state in the ground ; second : when depos- 
 iting its eggs in the fruit on the tree and third : while in the larva state in the fruit 
 itself. 
 
 1. No precautionary measures can be depended upon to prevent their appearance ; 
 for Avhile one cultivator may succeed in guarding against them, so far as his own 
 premises are concerned, his neighbor may be less careful or fortunate— and as they 
 can fly, he is not secure. Many modes have been resorted to in order to guard 
 against their first appearance. Paving with brick or stone, or even boards, and 
 beating down and hardening the ground, under the trees, have often been practiced, 
 and sometimes quite successfully. 
 
 2. There are various modes of getting rid of them when in the icinged' state. 
 One is to jar the tree, and catch them in sheets or cloths spread under the tree, and 
 then destroy them. This is done in the morning, and should be repeated every 
 morning as long as the fruit remains liable to be attacked by them. Shaking the 
 tree with the hand is not sufficient to bring down all, but a sudden jar will have to 
 be resorted to. Care must be taken not to injure the bark. Another method is to 
 apply the fumes of burned sulphur; this is done by throwing the sulphur upon a 
 hot shovel, or heated iron vessel, and placing it under the tree. Another mode is to 
 sprinkle the tree itself with sulphur, after a rain, and while the leaves and fruit are 
 wet. Lime-water, thrown on with a syringe, has also been used in some instances 
 with good success. The odor from hydro-sulphide of ammonium (mixed with two 
 parts of water, and placed in small phials under each tree) is said to be effectual in 
 driving them away. Powdered lime, thrown upon the tree by the hand, or sifted 
 upon it by means of a sieve attached to a pole, after a rain, or while the dew is on 
 in the morning, has been known to be effectual. A very successful experiment with 
 lime, known to the writer, is worthy of a more minute detail in this place : 
 
 Mr. James B, Mathews, of Warsaw, 111., during the season of 1S56 tested this 
 remedy most effectually and with entire success. He had some six or eight Chicka- 
 saw plums growing in his garden in a cluster, within a few feet of each other. They 
 were four or five years old, and were this year well set with fruit. On about one 
 third of the trees he commenced using the lime, while the fruit was yet very young, 
 and before the curculio had " marked it for his own." On another portion he used 
 none at all, and on the remainder he allowed them to attack the fruit before he com- 
 menced applying the lime. He applied it as often as once a week, or every time it 
 rained, and sometimes on the dew in the morning— covering the tree till it would 
 look white with it — and continued the process until the time of ripening of the fruit. 
 
 The result was, that on those trees upon which no lime had been sifted, the 
 fruit was entirely destroyed by them, not one being allowed to ripen. ' On those upon 
 which he had used the lime early, the fruit was not attacked, but grew and ripened 
 finely. While on those which had been attacked before ho began to lime the trees. 
 
APPENDIX. 147 
 
 they were, after a few applications, entirely driven av/ay, and a portion of the fruit 
 saved. 
 
 Sueh is the result of one experiment with lime in one locality ; and it may well be 
 doubted if the experiment of the Ohio Mathews, with his remedy, could have been 
 more successful. Yet one experiment, however successful, is not sufficient ; and it 
 is hoped others, in all parts of the country, will make a thorough test of the remedy 
 this season (1857), and give the result to the public. 
 
 3. Another remedy is to keep pigs or barn-yard fowls inclosed among the trees 
 Mhich are liable to be attacked by the curculio. The first will eat and destroy the 
 larva in the decayed fruit, when it falls ; and the last will catch and scare away the 
 flying insect, while in the act of committing its depredations. A Mr. P. S. Busit, 
 of Covington, Ky., has been very successful with this last mode. The Cincinnati 
 Horticultural Society last season appointed a committee to visit the grounds of Mr. 
 Busu, and report the means resorted to by him to save his fruit. They did so, and 
 from their report we extract the following paragraphs: 
 
 "The committee found in luxuriant bearing a variety of plums, consisting princi- 
 pally of the Yellow Egg, Emperor, Bolman's Washington, Blue Gage, and Bleeck- 
 er's Bed Gage. Never, perhaps, in the recollection of any of the committee was 
 such a sight of loaded branches presented to the eye ; and with one accord, they 
 seemed to think the day had not gone by when we should forever fail to have this 
 delicious fruit in all its magnificent perfection. Upon a close examination, it was 
 soon found by the committee wherein consisted the pre-eminent success of Mr. Busu 
 in this peculiar branch of horticulture. His trees are mostly in close contiguity to 
 his residence, and in such a situation as that they are passed and re-passed every hour 
 in the day by the inmates of the house, as well as the fowls of the yard. Two of 
 his trees are within a high paling inclosure, in which is also erected a chicken- 
 house. Upon these the fowls are allowed to roost at night, and are constantly under 
 the trees during the day. 
 
 "Mr. Bush also called attention to the fact that some of his neighbors had the 
 same varieties of trees, of the same age, planted remote from the house, in lawns 
 and vegetable gardens, but were entirely without fruit. 
 
 " The committee are most clearly of the opinion that there is no plan heretofore 
 adopted so successful for the propagation of the plum as to have the trees planted 
 witliin an inclosure where the fowls are made to run and to roost. The size of the 
 yard must, of course, depend upon the number of fowls in general kept by the pro- 
 prietor. Trees planted in near proximity to the kitchen, or any part of the house 
 most frequented and passed, would reward the owner with a large supply of fruit. 
 As both positions must necessarily be jnore or less circumscribed, it might be well to 
 profit by the two situations suggested by Mr. Bush to the committee. 
 
 " That chickens and plums should go together is an opinion the undersigned have 
 not the least hesitation in expressing their entire confidence. The ' Grand Turk,' 
 as the curcvUo is quaintly styled by some writers, can not be bought, begged, 
 coaxed, or killed, but may be frightened off. He seems to be a sort of politician, 
 more afraid of i^haclows than the substance." 
 
 As no war was ever carried on with more determined energy than that now 
 waging against the " Turk," the common enemy of all Christian and civilized peo- 
 ple (for all such are presumed to be lovers and admirers of good fruit), it may rea- 
 sonably be anticipated that the "good time is coming" when a brilliant victory will 
 be achieved, and the enemy beaten back. Until then, let us urge all to plant— plant 
 plums, plant nectarines, plant apricots— planf all the varieties of fruits, as well those 
 that are subject to the attacks of the curculio as those that are not. 
 
148 APPENDIX, 
 
 PRESERVING FRUITS. 
 
 Gathering and preserving fruit after it is grown is an important branch of domes- 
 tic economy. It is folly to expend money and time in the planting and cultivation 
 of fruit, and then allow it to go to waste for the want of proper care and manage- 
 ment. 
 
 Apples. — All kinds of fruit should be carefully picked from the tree by hand, 
 holding the branch or limb in one hand, and carefully picking, one by one, the fruit 
 with the other. This should always be done in dry weather, and they should not 
 be allowed to get wet after picking, but should be removed as picked to some cool, 
 dry place — barn, shed, or other out-house — and placed in convenient piles, where 
 they may remain two or three weeks. Apples should be picked in baskets, and 
 carried in them to the place of deposit, and should there be taken out separately by 
 the hand, as they were placed in it ; in no case should they be poured upon the 
 floor, as they will thereby become more or less bruised. 
 
 After lying as above for two or three weeks, they are ready for packing. In all 
 cases, whether for foreign or domestic market, or for home consumption, they should 
 be carefully assorted, keeping the dififerent varieties— the large and the small, the 
 sound and the unsound, sweet and sour, etc., all separate. If they are to be barrel- 
 ed, select good, new, and clean barrels, and pack carefully by hand. Bran, chopped 
 straw, oats, saw-dust, and powdered charcoal have all been used for packing, and 
 are all doubtless valuable. The latter is no doubt the best, and will keep fruit the 
 longest ; but it is also the most costly and the least easily obtained. In packing, use 
 first a layer of charcoal, or whatever the material may be, then a layer of apples, 
 then again of charcoal, and so on, taking care not to permit the fruit to touch the 
 barrel or each other. As soon as packed, carefully head up, mark, and deposit in 
 the place where they are to remain. 
 
 "When thus packed, apples will bear a very cold atmosphere ; and it is desirable 
 to keep them at all times in as cold a place as possible without freezing. A dry and 
 cool cellar is perhaps as good a place as can be usually obtained for keeping apples 
 in the winter. ' 
 
 Bins, or shelves, may also be provided for keeping fruit, when it is inconvenient 
 to put them in barrels. These should be suspended or placed upon posts in the 
 middle of the cellar, or away from the walls, so as to protect them as much as pos- 
 sible from dampness, and in order to give them a free circulation of air. The saw- 
 dust or cut straw may be very properly used in packing them away in these bins. 
 
 Apples thus packed away should be occasionally examined, and all the decaying 
 ones removed. 
 
 Peaches, when ripe, are of such a perishable nature that it is extremely diffi- 
 cult to keep them for any considerable length of time, except by packing in ice or 
 excluding them entirely from the atmosphere. The former method has been some- 
 times practiced for the purpose of transporting them to warm climates ; but it is at- 
 tended with so much trouble and cost as to prevent its ever being brought into 
 general use. The latter has of late years been much better understood, and is suc- 
 cessfully practiced in all parts of the cmintry. 
 
 The process is simply in excluding the air, and then hermetically scaling the ves- 
 sel containing them. Tin canisters, six to eight inches long, and four or five wide, 
 
APPENDIX. 149 
 
 are mostly used ; but largo-mouthed glass bottles are also good, and in one respect 
 better, as the condition of the fruit in them may at all times be seen through the 
 glass. 
 
 Select fruit that is just ripe and in good condition, free from all bruise or speck 
 of decay. Some put them in whole, after rubbing off the down with a wet cloth. 
 Others pare and cut them in quarters, taking out the stone. Fill the canisters, and 
 afterward carefully solder on the top, in which a hole about as large as a small pin- 
 head has been previously punctured. Then set them in a vessel of boiling water, 
 and keep them there until the temperature of all the fruit in the cans has reached 
 as high as the water. As long as it is below that, air will continue to escape through 
 the hole, and will cease as soon as that point is reached. Then close the hole by 
 placing a drop of solder upon it, and remove the canister from the water. If the 
 operation has been successful, the ends of the canister will become depressed after 
 cooling, caused by the outside pressure of the atmosphere ; and, if the canister has 
 been well made and the soldering perfect, the fruit will be kept from decay for an 
 indefinite period. 
 
 If glass bottles are used, they should be filled, and then set in cold water, and be 
 brought to a boil gradually, as the glass will otherwise crack. "Well-fitted corks 
 should be first prepared read^for use, and a cup of sealing-wax, melted, close at 
 hand. As soon as the air has been sufficiently excluded, press in the cork until it 
 is even with the mouth of the bottle, and dip it hastily, bottom upward, into the 
 sealing-wax, thoroughly covering the whole. Then set away to cool. 
 
 Strawberries, Easpberries, BlackUerries, Cherries, Currants, Goosebke- 
 EiES, and, in fact, all the small fruits, of whatever name, are successfully preserved 
 in this way at the present day, and are sold in all the fruit-shops. 
 
 The following method of preserving small fruits— or, indeed, any kinds— has been 
 practiced successfully : " Lay the ripe fruit in broad dishes, and sprinkle over it as 
 much sugar as it would need in cooking it. Then set it in the sun, or a moderately 
 heated oven, until the juice forms a thick syrup with the sugar. Pack the fruit in 
 tumblers, and pour the syrup over it. Paste writing paper over the glasses, and set 
 them in a cool, dry place. Peaches must be pared and split, and cherries stoned. 
 Preserved in this manner, the fruit retains much more of its natural flavor and 
 healthfulness than when cooked." 
 
 Grapes are said to keep well put away in the following method : " Take a well- 
 bound cask, from which the head is to be removed, and place at the bottom a good 
 layer of fine saw-dust or bran. On this place a layer of grapes, then each alter- 
 nately, until the cask is full, taking care that there is suQicienl bran between each 
 layer of grapes to prevent their touching each other. Put on the head, which is to 
 be cemented, and the grapes will keep well for a year. When used, in order to 
 restore their freshness, cut the etalk of each bunch and place it in wine, as flowera 
 are placed in water." 
 
 PROFITS OF FRUIT-GROWING. 
 
 The following statement, prepared by a veiy intelligent and reliable fruit-grower 
 in Illinois, will answer for almost any locality throughout the Great West, as serving 
 
160 APPENDIX. 
 
 to show the cost and profit of the culture. It should be borne in mind that this 
 statement embraces apples alone. 
 
 Deacon A. Scarborough, of Payson, Adams Co., 111., being in St. Louis, in the 
 spring of 1839, purchased forty apple-trees of one year's growth, of an Ohio nursery- 
 man who was there with trees, the largest not being more than three feet in height. 
 These, with some twenty others obtained from a different source, wore planted on a 
 piece of dry, rolling prairie land, with an eastern aspect. About fifty of the whole 
 number grew, and although many of these were not what they purported to be, still 
 there were some good varieties among them. In the spring of 184:1 he added to his 
 orchard some fifty trees more (of one year). In 1844 and 1845 still more, about one 
 hundred (of two years). In 1848, 1849, and 1S50 about one hundred and ten. Some 
 of these were used from time to time to fill vacancies which had occurred. 
 
 The following concise statement will show the cost up to this time, Jan., 1855, viz. : 
 
 1839—60 trees, at 25 cents each $15 00 $15 00 
 
 Allowance for freight and planting, 10 cents each 6 00 
 
 Interest on the above, $21 for 16 years, at 10 per cent, per annum 33 60 
 
 1841—50 trees, at 16J each 8 33 8 33 
 
 Allow for procuring and planting, 10 cents each 5 00 
 
 Interest on $13 for 14 years, 10 per cent 18 20 
 
 1844— 50 trees, at 12^ cents ^ 6 25 6 25 
 
 Procuring and planting, 10 cents 5 00 
 
 Interest on the $11 for 11 years 12 10 
 
 1845—50 trees, at 12i cents 6 25 6 25 
 
 Procuring and planting, 10 cents 5 00 
 
 Interest as above, $11, 10 years 11 10 
 
 In 1848-9, and 1850, say 49, 110 trees at 12^ cents. 13 75 13 75 
 
 Procuring and planting 10 00 
 
 Interest on $22 75 for 7 years 16 62 
 
 Now I allow for rent of land $1 per acre per annum (being half 
 the usual rent, as the crops raised in the orchard, other than 
 apples, have not more than paid for cultivation and rent of 
 ground, and much of the present orchard has only been a few 
 
 years planted) 60 00 
 
 I allow for loss of trees by accident, etc 18 00 
 
 Total $250 20 $49 58 
 
 From the facts above given, it appears that the whole cost of the orchard up to 
 this time, January, 1855, including purchase of trees, ample allowance for procuring 
 and planting, loss of trees by accident, interest on the whole, and rent of land will 
 amount to $250, while the money actually paid in their purchase is only $49 58. 
 
 Now, as an offset to the cost, we shall show the produce. The apples (winter) 
 having been measured and noted down, with the price at which they were, or might 
 have been, sold for cash : 
 
 1846— Thirteen bushels, worth one dollar per bushel $13 GO 
 
 1847— Fourteen " " " 14 00 
 
 1848— One hundred bushels " " 100 00 
 
 1849— Two hundred and fifty bushels, at 75 cents 187 50 
 
 1850— Fifty-eigh,t bushels at one dollar 58 00 
 
 1851— Forty " " 40 00 
 
 1852— Seventy-five " " 75 00 
 
 1853— Seven hundred bushels, at 45 cents 315 00 
 
 1854- Five bushels, at $1 50 7 50 
 
 Total $810 00 
 
 The above does not include any of the summer fruit, of which there is a good 
 quantity, nor the autumn, that may not properly come under the description of early 
 winter, and which I will estimate at one fourth its value : 
 
APPENDIX. 151 
 
 "Which will make 313 bushels, Avorth say 40 cents, which will give $125 00 
 
 To be added to the above, making 935 GO 
 
 And now, if we add the product of 1855, 1,200 bushels, 1,000 of which were 
 
 sold and delivered last fall, out of the wagons, at 60 cents 500 00 
 
 Eemaining on hand at least one hundred dollars worth 100 00 
 
 We have as the product up to this time, January, 1856 $1,535 00 
 
 Whole product of orchard up to January 1st, 1856 1,535 00 
 
 To which, if we add the interest on the money accruing from sale of fruit, prior to 
 1855, it will be more than three hundred dollars, which, however, I shall let go as 
 an offset for picking and marketing. 
 
 Then the account stands, cost of trees $49 58 
 
 Procuring, planting, loss of trees, and interest of money 140 00 
 
 Eent of land 60 00 
 
 $249 58 
 Orchard product up to January, 1856 1,535 00 
 
 Trofit from apple product $1,285 42 
 
 So much, then, is certain; but how shall we value the orchard itself, with its 
 increasing products— especially as one half of the trees have scarcely borne any 
 fruit yet, and these are all of the best varieties. I acknowledge myself unable to 
 justly estimate its value— as the experience and results of the past seventeen years 
 will hardly give us an idea of what it will produce during the next seventeen, much 
 less give us a rule by which to calculate the future produce. The orchard contains 
 six acres of ground, and has on it two hundred and sixty-six apple-trees. Yours, 
 
 PAY80N, Adams Co., III., 1856. Wm. Stewart. 
 
 MODE OF PROPAGATING FRUIT-TREES. 
 
 Many persons are so situated, remote from nurseries, that it is extremely difficult 
 to procure good varieties of fruit-trees for transplanting. To all such the following 
 mode, practiced by Mr. Timothy Dudley, of Mendon, Adams Co., 111., may be of 
 benefit. As a mode of grafting, we do not see why it may not be as good as any 
 other. We copy from the Patent Office Eeport of 1848 : 
 
 " In the spring of 1839 I bought one hundred seedling apple-trees for eight dol- 
 lars, and paid in work. I planted them out in my garden, in rows four feet apart, 
 that I might run a plow between them, and at five feet apart in the rows, and kept 
 them well cultivated that season. 
 
 " In the spring of 1840, in the early part of March, I procured from the best orch- 
 ard I could find (John Wood, Esq., Quincy) two or three large bundles of scions, 
 cut from horizontal branches of last year's growth. These I buried in my garden 
 three inches under ground until I should want them. When the season was so far 
 advanced that the buds on the trees began to crack open and the small leaves to 
 appear, I dug a trench along each line of apple-trees, about six inches deep, and 
 about the same width. I then bent down an apple-tree, and with a forked stick 
 drove into the ground, held it there firmly ; then, with a sharp-pointed strong knife 
 and a hammer I commenced grafting. First, I drove the knife through the tree 
 
152 APPENDIX, 
 
 near the root, and made a cleft large enough to insert my scion, I then "with a 
 sharp knife cut my scion about six inches long, sharpened the lower end to a wedge- 
 like form, drove it into the cleft until the bark on the scion just met the bark on the 
 tree, pulled out my large knife— the split in the tree of course closed up and held 
 my scion fast. In five or six inches I stuck in another, and continued on so until I 
 came to the top of the tree. I then filled up the trench with fine, loose soil, tram- 
 pling it down with my feet, leaving only the upper bud out of the earth. The top of 
 the tree I covered up in the same way, leaving the ends of the twigs just out of the 
 ground. In this way I treated my one hundred apple-trees, and in two days' time I 
 had finished them. I would remark that the trees were about one and a half inches 
 in diameter, and very thrifty. The scions grew astonishingly well. Of about 800 
 scions set, all grew but about two ; and in two years the scions had formed roots of 
 their own, so that when I took them up I broke off the old stalk and threw it away, 
 and each twig of the top grew and formed roots of its own. Thus, by a little indus-v 
 try and management, I made 200 grafted trees for my own use, now bearing trees, 
 and sold 1,000 trees, some for six to the dollar, and some at eight to the dollar. 
 
 " There is probably no food more natural to mankind than a good, ripe apple. It 
 is anti-dyspeptic and anti-bilious ; and if the people in this great valley of the "West 
 would eat less corn bread and bacon, and drink less strong coffee and whisky, and 
 eat more of those rich, juicy apples, cooked or uncooked, we should see, hear, and 
 feel less of those bilious complaints — fevers, agues, and chills — which every one is 
 more or less subject to every season. Timothy Dudley. 
 
 Mendon, III. 
 
 [It should be borne in mind — an important fact, too, which Mr. Dudley omitted to 
 state — that the trees which grew from the twigs at the top were natural fruit, of the 
 same character as the original seedling; while those from the scions inserted along 
 the body of the tree, were, of course, true to the graft.] 
 
 PEOPAGATION OF FRUIT-TREES BY LAYERING. 
 
 The mode of propagating fruit-trees, especially apples, by layering, has been 
 successfully practiced by Mr. John Slatek, of the St. Albans Nursery, Hancock 
 Co., 111. Mr. Slatek has been selling trees propagated in that way for ten or twelve 
 years past ; and it is within the writer's knowledge that some as fine-bearing and 
 thrifty apple-trees as can be found in that part of the State were produced in that 
 way. It is believed, however, that the mode is not popular with a majority of nur- 
 serymen — for what reason it might be hard to determine. 
 
 But without entering into a discussion of the question whether it or grafting is the 
 better mode, we have thought proper to give in this place a short description of it, 
 for the benefit of those who reside at points remote from nurseries. 
 
 St. Albans, Dec. 24, 1S5C. 
 
 Th. Gbegg, Esq.— Z>ear Sir : Your favor of the 17th inst. came to hand by the 
 last mail. You request me to give you my mode of propagating fruit-trees by lay- 
 ering. As my present mode is very difi"erent from that with which I commenced, 
 perhaps I had better give you a brief history of my experience in the business. 
 
 About fifteen years ago I became convinced that a choice fruit-tree growing upon 
 
APPENDIX. 153 
 
 its own roots would generally be more likely to be long-lived, and bear better fruit, 
 than if the same variety were grafted or budded on to an uncertain seedling stock. 
 I then commenced layering in my nursery, according to tlie best directions that I 
 could get from horticultural works. This mode v/as to bend down the lower limbs 
 cf grafts, and cover a part of the limb from four to six inches with earth ; and at 
 the place where the limb was covered deepest, to cut it about half off on the under 
 side, and split it about an inch from the cut, toward the end of the limb. The end 
 of the limb turned up was to form the tree; and as the descending sap was stopped 
 at the cut, it would force out roots ; and when it was sufficiently rooted, it was cut 
 from the tree and re-set in the nursery, to be cultivated till it was large enough to be 
 transplanted to the orchard. In this way I commenced layering the greater part 
 of my varieties ; but it was too slow a mode of raising trees, and I then began my 
 present mode of layering the whole tree. 
 
 Having in the above way got layer trees from the most of my varieties, I took 
 these -trees and buried them in trenches from eight to ten inches deep, and turned 
 the ends of all the limbs up, so as to have them come just out of the ground. In 
 this way tliey will take root without having the limb partly cut off, and in two to 
 three years will be of sufficient size to transplant to the orchard. We not only get 
 trees from the limbs that are turned up, but there will be more or less shoots come 
 up from the roots of the buried tree, which will make good trees. On account of 
 these shoots that come from the root, it is very desirable to have layer trees for stock 
 to begin with, where the whole tree is to be buried. For if a grafted trj-e is used for 
 layering, the shoots from the seedling root will be likely to make a mixture of seed- 
 lings with the varieties cultivated. But with sufficient care, this kind of tree may 
 be used for layering on a small scale. 
 
 I have succeeded well in layering apples, pears, plums, and cherries ; but with 
 the peach, nectarine, and apricot I prefer budding. Layering may be done late in 
 the fixll or early in the spring, but should be on dry ground. 
 
 There is still another way of growing fruit-trees on their own roots, which may 
 be more convenient for those who only wish to raise trees for their own use. 
 
 Mr. Downing, in his work on "Fruits and Fruit Trees" (Tth edition, p. 17), says: 
 " Dr. Van Mons, a distinguished horticulturist of Belgium, considers the practice 
 of grafting on small pieces of roots as the most complete of all modes, with regard 
 to the perfect condition of the grafted sort, because the lower part of the scion, 
 being tlius placed in the ground, after a time it throws out fibers from that portion? 
 and so at last is actually growing on its own roots." But in the common mode of 
 root-grafting the scion is inserted in the end of the root, and when the tree is taken 
 up at three years old, there will be but a small portion of the roots from the scion, 
 so that if the seedling part of the roots be all cut off, there will not be enough left 
 to make the trees grow well when transplanted in the orchard. I have, therefore, 
 when under the necessity of grafting, cut my scions about six inches long, and in- 
 serted them into the middle of a piece of root (the first cut of a one-year-old seed- 
 ling is the best), about four inches long, so that the graft when set is like an inverted T. 
 This graft is set so deep that the end of the scion comes just to the top cf the ground ; 
 and when taken up at three years old, they generally have sufficient roots from the 
 graft, and from the manner in which the scion was set in the root, the seedling roots 
 are easily distinguished from those which shoot out from the graft, and can be cut 
 off, and then the tree, like the layer tree, will be nourished wholly by roots of its 
 own variety. 
 
 This kind of grafting can be done in the winter, and the grafts packed in the cel- 
 lar in boxes of earth ; or it may be done in the spring, and the grafts planted at once 
 
154 APPENDIX, 
 
 in the nursery. Grafts set in this way need no waxing, and if the root be one fourth 
 of an inch thiclc, they will be sufficiently firm without tying. 
 
 The above are the best modes with which I am acquainted of propagating the 
 dififerent varieties of fruit-trees on their own roots. Ecspectfully yours, 
 
 John Slater. 
 
 MISCELLANEOUS. 
 
 A Straw House for Keeping Fruits and Vegetables.— We think it was 
 Solon Robinson who recommended a plan something like the following for keep- 
 ing fruits and vegetables. The building is easily made, and is composed of mate- 
 rials which almost every farmer has in abundance, and when properly built is as 
 good as the best for the purpose intended. The materials used need be only straw 
 and rails. 
 
 Build a rail pen of the required size, say one rail wide and two rails in length. 
 This may bc.done by setting posts in the ground at the corners, and nailing or pin- 
 ning the rails to them. Make it seven or seven and a half feet high. Outside of 
 this pen, at a distance of four feet, make a similar pen, in the same manner and of 
 the same materials — constituting one rail pen within another, with a space of four 
 feet between them. Within this space pack well with straw until it is brought even 
 with the top of the pen. Then cover entirely across the whole with straw, to any 
 required height, rounding it at top like a stack or rick— first running poles across at 
 convenient distances, on which the straw may rest. A door (which sliould be dou- 
 ble — one for each pen) may be made at one end for entrance, formed of boards, and 
 fitting closely, to keep out the frost; or, if preferred, an aperture only may be left in 
 the straAv, sufficiently large to admit a man's body, and which may be closed by 
 a bundle of straw, properly fitted in, to be taken out when necessary. 
 
 In this way as good a fruit-house as is possible to be procured may be built at a 
 very Utile cost, and with materials such as can be most cheaply obtained ; and, if 
 built strongly and securely, will last for half a dozen years or more. It must be in- 
 closed, to keep it from being eaten up by cattle ; and the straw must be well packed, 
 and properly rounded at top, in order to turn the water. Outwardly, it will resem- 
 ble a rick of straw. The ground selected should be dry, and a trench should be dug 
 outside of the house, to prevent the water from soaking under. 
 
 Pumpkins and squashes, and all kinds of vegetables, as well as fruits, may be 
 kept in such a house better than in most cellars, as it will be cool and dry. 
 
 In the West, where straw is allowed to go to waste in large quantities, aii»l 
 where cellars are not always to be obtained, a few days' labor will secure one of 
 these straw houses, which, if properly built and protected, will last for years, and 
 will be found indispensable. 
 
 Dwarfing. — One of the principal advantages in planting dwarf trees is t]>e facil- 
 ity with which a number can be grown in a small si)aee — they can be readily man- 
 aged at a distance of eight feet apart. Thus, a spot of ground sixty feet square will 
 hold sixty trees, planted as in the following diagram, between the trees : 
 
APPENDIX 
 
 155 
 
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 Currant, gooseberry, or raspberry bushes may be set, as represented by the small 
 dots, and rows of strawberries set as indicated by the dotted lines. The expense of 
 preparing tiic soil, furnishing, and planting, as shown in the figure, would not ex- 
 ceed $00, a sum which the small fruit alone would realize in three years after plant- 
 ing, at which tim^^ we may safely average the crop of pears gt from ten to fifteen 
 bushels of fruit of first quality, worth at the very lowest calculation three dollars per 
 busliel. "When we further consider that the quantity of fruit will be annually in- 
 creasing, the profit of such an investment is sufficiently apparent. 
 
 Gekmantown, Pa. "Wm. Saundeks. 
 
 Cuttings.— A French writer describes a mode of making cuttings grow, which 
 he says is unfailing. He digs a trench wide enough to receive both ends of the cut- 
 tings, which he places in a bent position, the ends pointing downward, and covers 
 entirely with well-pulverized soil. The middle of each cutting m^ust be just even 
 with the top of the ground, and must have a bud or small shoot left at that point. 
 They should be planted in the spring, and well mulched and protected from drouth. 
 In this way grapes, roses, quinces, and even apples, pears, plums, and apricots can 
 be readily obtained. But unless protected throughout the Avhole season from 
 drouth by a judicious mulching and watering, they will inevitably perish before 
 the roots are sufl9ciently grown to protect them. 
 
 Scions, from which it is intended to take buds, should have their terminal point 
 pinched off about a week before it is intended to use the buds. This process gives 
 them a greater plumpness, and increases their activity in starting into growth. 
 
 Good Advice. — " Farmers, plant trees. Good winter apples and pears will yet 
 form an important item in our yearly exports. The smaller fruits will go out in 
 cans, and any quantity may readily be sold in the European markets. Fruit-grow- 
 ing will yet supersede pork-growing; and all like good fruit much the best to eat.*' 
 —Life Illustrated. 
 
 Chopped Steaw has been recommended as a most excellent mulch for the 
 strawberry ; but a mixture of saw-dust with it would doubtless make it better. The 
 straw alone would probably be too light and open. 
 
 The Peach is by some cultivators in the Southern States sometimes grafted in-> 
 stead of budded, with fine success. It is said to answer well where the growth is 
 very rapid. It is done in November and December. 
 
 To Destroy Moles.— Take one pound bean meal, three ounces slaked lime, half 
 ounce powdered verdigris, and four ounces essential oil of lavender ; mix thoroughly 
 
156 APPENDIX 
 
 with a little water into a dough, make little balls, and place them about their holes. 
 They may be driven off also by placing bits of codfish in their holes. — Cor. IIo>t. 
 
 A Good Mode of wateriug large trees is to draw the earth away from the roots to 
 a convenient depth, forming a hollow into which water may be poured until it is 
 filled. After it has fully soaked away, then replace the earth as before. 
 
 Another good mode is to dig a small trench around 'he tree, at a distance of, say 
 three or four feet, and into tliis pour water until it is filled, and when soaked away, 
 fill back the earth to its place. — The rajyers. [But let it be remembered that when 
 good cultivation and good mulching have been practiced, watering is never neces- 
 sary, except in extreme cases. — Editok.] 
 
 Cabbages may be preserved well and nicely during the winter, by cutting off 
 the heads, and then packing closely in a barrel or box, and filling all the spaces 
 with chaff or bran— then keep in a dry cellar. 
 
 Gas Tab, applied by means of a swab, is said to destroy the caterpillar instantly. 
 
 BuBY Dead Animals in the soil where fruit-trees are to be planted, especially 
 pears. 
 
 How TO Secttrb Good Fetjit Crops. — The Agricultural and Horticultural Soci- 
 ety of Vaucluse recommends that in order to insure a large crop in fruit-trees, the 
 following plan should be adopted : A hole must be dug round the tree to a certain 
 depth in the autumn, but not deep enough to expose the roots, and must then be 
 filled up with manure ; the manure should be left until frozen, and then be covered 
 with the earth extracted. Thus covered over, the manure does not thaw until a late 
 period, and thereby prevents the tree from budding early, and produces the effect 
 intended. The same society further makes known that it is a well-ascertained fact 
 that trees which yield most fruit are those whose branches gi-ow horizontally, instead 
 of vertically, and it therefore recommends that trees should, so far as possible, be 
 trained to grow in that direction ; it even declares that by such training, trees that 
 have never yielded any fruit previously may be made productive. 
 
 Quinces should be manured in November. Fork in five or six shovelfuls of 
 fresh stable manure under each tree, and in the spring dig around each tree, and 
 spread broadcast a good supply of salt — enough to nearly cover the ground. 
 
 Prune in the fall, cutting away only the decayed or decaying and unsightly 
 branches. 
 
 Black Knot.— "Wm. H. Head, correspondent of IIorticuUurM, ascribes this dis- 
 ease in plums to the fact that dried 2^lurns, which have decayed on the tree, by the 
 ravages of worms or insects, have been allowed to remain there ; and that thence, 
 when this fruit is consumed, they perforate the bark, which has always been satu- 
 rated with the poison and juice of the decayed fruit, and thus these deadly juices, 
 together with the action of the insects, produce the disease known as the Black Knot. 
 His remedy is to take away and destroy the decaying fruit as fast as it appears. 
 
 Blight in a Yineby.— The English Gardener''s Chronicle gives an interesting 
 account of blight being arrested in a vinery, after all other means had failed, by the 
 application of the fumes of burned sulphur. The application was made daily. 
 
 SoAP-SuDS.— A. J. Downing says : " I have seen an Isabella Grape produce 3,000 
 fine clusters of well-ripened fruit in a single season, by the liberal use of manure 
 and soap-suds from the weekly wash." 
 
APPENDIX. 157 
 
 To Make Young Peak-Tree3 Geow.— I was afflicted by the sight in my garden 
 for four or five years of the most hxxuriant and thrifty young pear-trees, whicli 
 would not bear, but all their strengtii ran to wood. Vexed at this, I resolved to try 
 the efFuct of bending down the branches so as to check the flow of sap, and cause 
 tliera to form fruit-buds instead of wood-buds. Accordingly, the first week in De- 
 cember I filled my pockets with stout twine ; I drove down some small pegs into 
 the ground beneath my trees (which had branched low, so as to make dwarfish 
 heads) ; I then lied a string to the end of every long shoot, and gradually bringing 
 down the end of the limb till it curved down so as to make a considerable bend or 
 bow, I fastened it in that position, either by tying the other end of the string to the 
 peg, or to another branch, or to a part of the trunk. 
 
 According to my expectation, the tree next year changed its habit of growth, and 
 Bet an abundance of fruit-buds. Since that I have had plentiful crops of fruit with- 
 out trouble -take good care not to let many branches go on the upright system.— 
 Cor. llort. 
 
 Seven Eighths of an Acee.— I have just seven eighths of an acre of land where 
 I reside. Upon it there is a small but comfortable dwelling-house, wood-house, 
 carriage-house, smoke-house, and barn ; a wood-yard, barn-yard, and a lane five 
 rods long from thence to the road ; also a front yard, four by six rods. By this time, 
 perhaps, the reader is about ready to say, "Well, this about occupies your seven 
 eighths of an acre. But I also have a garden upon the same seven eighths of an 
 acre, from which I raised the summer past all the onions, squashes, cucumbers, to- 
 matoes, potatoes, sweet potatoes, sweet corn, asparagus, pie plant, beets, musk-mel- 
 ons, beans, peas, and cabbages, that wore wanted for my family use (a family of six 
 persons, besides working-men) during the time of using garden sauce. And, after 
 the maturity of the crop gathered for fall and winter use, half a bushel onions, seven 
 bushels potatoes, four bushels sweet potatoes, half a bushel sweet corn, and fifty- 
 nine cabbage-iieads. 
 
 I have a small nursery also upon this seven eighths of an acre, consisting of over 
 2,000 trees, mostly of fine size for transplanting, comprising apple, peach, pear, 
 plum, cherry, quince, and grape trees. During the time of feasting we have had 
 raspberries, gooseberries, and currants, almost without measure — bushels of each. 
 Cherries, peaches, plums, pears, grapes, and apples have been used as free as wa-ter 
 — how many I can not tell. I have sold from the same seven eighths of an acre 
 trees to the amount of $74 08. Fruit for cash— cherries, |5 35; peaches, -$13 9o ; 
 pears, $5 50 ; plums, |T 50 ; quinces, $2 00, and grapes, $5 75, making in the aggre- 
 gate M15 12. I have put thirty bushels of choice winter apples in my cellar, and, 
 to finish ofl'the list, have cut ft"om four hundred to five hundred pounds of good hay. 
 
 This is a correct statement of seven eighths of an acre of land in Richfield, Sum- 
 mit Co., Ohio.— Tor. Louisville Jounuil. 
 
 Liquid Manure. — For fruit, the proper time for using liquid manure is when the 
 fruit is beginning to sAvell, and has acquired, by means of its own green surface, a 
 power of suction capable of opposing that of the leaves. At that time, liquid ma- 
 nure may be rpplied freely, and continued from time to time, as long as the fruit is 
 growing. But at the first sign of ripening, or even earlier, it should be wholly with- 
 \\i'\i\.—Dr. LincUey. 
 
 I Liquid manures should not, however, be applied on the surface of the ground, as 
 by this the crust will be hardened. The surface earth should first be removed, or a 
 better way is to mulch freely, and apply the liquid upon that.] 
 
158 APPENDIX. 
 
 Salt freely used on asparagus beds, will be found highly beneficial. It should 
 not be used, however, until the seed-s have well germinated, and the plants become 
 well established. It should be sov.n so as to cover the ground, before a rain. 
 
 SnoRTEN-iN peach trees in March, always being careful to cut just above a wood- 
 bud, so that the next season's growth may be a continuation of the last; whereas, 
 if cut above a fruit-bud, the branch will decay down to the wood-bud, and the new 
 growth take place at an angle, thus forming an unsightly top. — Cor, Phren. Jour. 
 
 Mice.— To prevent mice from girdling young fruit-trees, apply melted tar late in 
 the fall. Put it on with a swab, completely covering the root and body as high as 
 there is danger. It is a certain remedy. 
 
 Mulching blackberries about the first of May is highly recommended for increas- 
 ing the quality and quantity of the crop, as well as for prolonging the ripening sea- 
 son. In this way the severe drouth of the summer weather is rendered less inju- 
 rious. 
 
 Feozen Trees.— Packages of trees are sometimes frozen before they reach their 
 destination from distant nurseries. When this is the case, they must not be allowed 
 to thaw, or they will be lost. Immediately dig trenches in as mellow soil as possi- 
 ble, and bury the roots at once, settling the earth closely around them. This may 
 be done by throwing cold water on the loose earth, and shaking the trees well. They 
 should be covered deep. Before time for planting, they will be completely thawed, 
 and will come out as fine as those which have not been taken from the nursery. 
 
 To Preserve Geeex Corn.— Pull the ears when fit for eating, then strip down 
 the husk, remove the silK, and carefully replace the husk again. Then pack away 
 in a barrel, and place a weight upon it. Pour over it until it is covered a strong 
 pickle, about such as is used for meat. In this way you can have a good article of 
 fresh corn for winter use. It should be parboiled in fresh water to make it fresh 
 and sweet for cooking. 
 
 To Preserve Eggs.— Fill them into jars, with wheat bran to prevent them from 
 breaking. The jars are then to be closed tight, and placed in a suitable vessel, 
 with water heated to 12 degrees below boiling point, or 200 degrees of Fahrenheit. 
 Then take off, and transfer the eggs to other jars, and they will keep good for six 
 months. 
 
 Fine Gunpowder, mixed witli tallow, and rubbed about the body of the young 
 tree, is said to be a remedy against mice. 
 
 Quinces make excellent preserves, but they also are a good dessert fruit. Pare 
 and bake them, and then serve with cream and sugar. 
 
 Ashes have been recommend as a good dressing for the pie-plant 
 
 Since forwarding the foregoing copy to the publishers, the writer, on opening Dr. 
 Trall'8 " Hydropathic Cook-Book," published by Messrs. Fowler & Wells, met 
 with the following paragraphs on the " Preservation of Fruits," which he takes the 
 liberty of appropriating in this place: 
 
 Choice apples and pears may be kept very well, and often the year round, by 
 wiping them gently dry, covering each with dry, soft paper, and laying them on 
 
APPENDIX. 159 
 
 shelves, or on shelves covered with paper, without wrapping them. Pears and 
 apples, if gathered a few days before perfeelly ripe— not over sLx or eight— and 
 packed carefully with dry moss, sand, bran, or in baskets lined with stout paper, 
 will keep through the winter. 
 
 The principal condition on M'hich the preservation of the more perishable fruits 
 depends is the exclusion of atmosplieric air. The more perfectly this is effected, tlie 
 longer and better will the fruits be kept unchanged. And many fruits may be kept 
 good for months, with a mere trifle of sugar, provided the air is nearly all excluded 
 from the vessels which contain them, when otherwise they could not be kept with- 
 out heing presei^'ved in sugar, pound for pound. I have known strawberries, whor- 
 tleberries, peaches, pears, tomatoes, quinces, blackberries, etc., put up in this way, 
 very nearly as well flavored and fresh in the middle of the winter as when first 
 gathered in their season. 
 
 The North American Phalanx Company are now constructing an admirably 
 planned building for preserving fruits and vegetables in either their rrpe or unripe 
 state. The drying apparatus is a series of shallow trays, with open netAvork bot- 
 toms, supported above each other on sliding racks, making a double column of dry- 
 ing trays about thirty feet in height, all warmed to any requisite degree by the steam 
 of a boiler in the basement. They are also largely engaged in putting up fruits, 
 and have succeeded in so perfectly excluding the atmospheric air, as to keep toma- 
 toes, berries, peaches, and pears, etc., fresh and undecayed a whole year, and some 
 of them even longer. 
 
 They are put up in wide-mouthed quart jars, either of glass or stone. The fruit 
 (except berries) is peeled, quartered, and their pips taken out, and the jars filled. 
 These are then placed in a trough or shallow square tub, into which hot water is 
 allowed to run till it surrounds the jars nearly to the top. The juice is thus heated 
 sufficiently to expel the air, but not so as to boil or cook the fruit. The cork is, 
 lastly, introduced, and covered with paste, cement, sealing-wax, or something im- 
 pervious to air. 
 
 Undried grapes may be preserved a long time by placing them in large jars, fill- 
 ing up the jars with sawdust, and then cementing the lids so as entirely to exclude 
 the air. 
 
 The following methods of keeping grapes in good condition long after they have 
 ripened are convenient, and are said to be very successful. " Cut off the grapes, 
 with a joint or two, or more, of M'ood below each bunch ; make a clean cut, and 
 apply sealing-wax, as hot as can be used, to it, and seal the wood closely, so that no 
 air can enter the tissues communicating with the bunch. Then hang the bunches 
 up on cords, with the stalk-ends downward, suspended across a closet in a cool, airy 
 room, taking care that they do not touch each other; cut down as wanted. Or this: 
 Cover tlie table in the fruit-room with fine, dry moss, and on this lay the bunches 
 Avhich have been carefully picked and cleaned of all bad berries, wiping the sound 
 ones with a delicate piece of flannel ; leave the bunches on the moss three days, 
 each bunch by itself, which prevents the grapes from being injured by the pressure 
 of their own weight; for want of moss, use cotton. Prepare hoops of proper 
 strength, some three feet in diameter, with strings to suspend them, and attach the 
 grapes to the hoop ; take iron wire, just stout enough, when made into an S-shaped 
 hook, to suspend one bunch — now fix one of these hooks to the bottom end of the 
 bunch, and hang it on the hoop, so as to keep each bunch by itself. "When they 
 have hung some eight days, they will be free from moisture, if the weather has not 
 been too dump, and when they are dry, close up the room perfectly tight ; examine 
 the grapes every eight days, removing all bad ones." 
 
160 APPENDIX. 
 
 Green gooseberries and currants, if gathered in very dry weather, may be cut 
 from the stalks carefully, and dropped gently into wide-mouthed bottles. The bot- 
 tles are then to be corked, and rosined or cemented, and buried below the frost, or 
 kept in a very dry, cool cellar. They will keep still better if the bottles are plunged 
 for a few moments in hot water before corking. 
 
 Scalding fruit, so as to coagulate the gluten, and thus arrest the fermentation, has 
 been resorted to successfully in preserving some kinds of fruits, especially apricots, 
 gooseberries, currants, raspberries, cherries, and plums. AVide-mouthed stone bot- 
 tles are filled with the fruit, carefully picked ; they are then placed in a kettle filled 
 with cold water nearly to the mouth of the bottles, and the water heated to one 
 hundred and sixty-five degrees. After subjecting the fruit to this degree of heat for 
 half an hour, the bottles are hermetically sealed. 
 
 Peach leather and tomato leather are prepared by squeezing out the pulp of the 
 rery ripe fruit, spreading it out thinly on plates or shingles, and drying in the sun, 
 or by hot air or steam, until quite hard and tough. They may also be dried in a 
 brick oven. 
 
 The following method of preserving peaches in tin cans recently appeared in a 
 Mississippi paper, from the pen of a writer who claims to have had considerable ex- 
 perience : 
 
 " In the first place, be absolutely certain that the cans are made air-tight. Peel 
 your peaches, cut them in halves, take out the seeds, and fill the cans within a half 
 inch of the top, shaking the peaches down as close as possible. Then take loaf- 
 sugar in the proportion of two pounds to a pint of water, boil, and strain. Pour 
 this syrup over the peaches in the cans, and then have the square piece of tin put 
 on, leaving a small vent in the center. Place the cans in a kettle with water enough 
 to come within an inch of the top of the cans. Boil the cans from fifteen to thirty 
 minutes, or longer if necessary, keeping the vent open with a knitting-needle, until 
 the air or syrup ceases to flow. Remove the kettle from the fire, and while the cans 
 remain in the hot water, close the vent with solder, 
 
 " This is decidedly the best plan, as I well know by experience. It takes no more 
 sugar to make the syrup than it will take to sweeten them after you open the cans 
 for use." 
 
 Pumpkins and squashes, and the stalks of rhubarb, can be conveniently peeled, 
 cat into slices or strips, and dried in either of the foregoing ways. 
 
 The pomaceous fruits — apples, pears, peaches, etc. — peeled, cored, and cut into 
 slices, or, if not too large, simply quartered, preserve their flavor and nutritive 
 properties very well for nearly a year. 
 
 The majority of berried fruits retain a good degree of their dietetic qualities the 
 year round, on being dried and kept in boxes or bags in a cool, clean, airy place. 
 
 TEEPAr.ED FRUITS. 
 
 There is a lamentable ignorance among almost all classes of people in relation to 
 the cooking of ttie various kinds of fruits. "Were our cooks well informed on this 
 particular, good fruit would be much more sought after, and become in time mueli 
 more abundant, and the health of the community greatly improved. The followii-.g 
 directions are also copied from Dr. Tkall's book— a work which ought to be in the 
 hands of every housekeeper : 
 
 Baked Apples.— The best baking apples are moderately tart, or very juicy, sweet 
 ones. The former, of ordinary size, will bake in about thirty minutes; the latter, in 
 about forty-five minutes. Select, for })aking, apples of nearly equal size ; wipe them 
 
APPENDIX. 161 
 
 dry and clean ; put a very little water in the bottom of the baking vessel, and place 
 them in the bottom of a hot oven. 
 
 Stewed Gkeen Apples.— Apples for stewing should be well flavored and juicy 
 Sweet apples, when stewed, turn more or less dark colored, and hence do not appear 
 as well as tart ones on the table, though some persons prefer them. Pare, core, and 
 quarter ; put a little water to them, and boil moderately till quite soft, and add suffi- 
 cient sugar to suit taste— more or less, according to the acidity of the fruit. Some 
 cooks flavor them with lemon ; others with a small portion of peaches or other fruits. 
 Good apples, however, are good enough in and of themselves. 
 
 Boiled Apples.— Select round, mellow apples of uniform size ; pare them ; boil 
 in as little water as possible till soft ; put them in a vegetable dish ; and slowly pour 
 over them a syrup, made by dissolving half a pound of sugar in a pint of boiling 
 water. 
 
 Stewed Pippins.— A rich apple sauce is made as follows : Peel, core, and quarter 
 half a dozen ribstone pippins ; put them into a pan with six ounces of brown sugar, 
 the jilice of a lemon, its thin rind cut into strips, and very little water; stew over a 
 very slow fire till quite tender. 
 
 Stewed Dried Apples.— Select rich, mellow-flavored fruit, which is clear from 
 dark spots or mold. That which is dried on strings is usually the nicest. Wash 
 and pick the pieces; boil in just water enough to cover them, over a slow fire, till 
 partially softened ; then add sugar or molasses, and continue the boiling till done. 
 For a change, they may be occasionally flavored with a proportion of dried peaches 
 or quinces. 
 
 Peaks.— Pears may be baked, boiled, or stewed in the same manner as apples. 
 Some varieties of small, early, and sweet pears are very delicious, boiled whole 
 without paring, and sweetened with syrup. The large pears are usually selected 
 for baking. 
 
 Boiled Peaches. — "When peaches are not well ripened, or too sour to be eaten 
 without cooking, boiling improves them very much. They should be pared — except 
 when the skins are very smooth, clean, and tender— but not stoned ; boiled moder- 
 ately till suflSciently cooked, and then sweetened. 
 
 Stewed Green Peaches.- Pare them and take out the stones ; add a very little 
 water, and a sufficient quantity of sugar, and boil very slowly tiU well cooked. 
 
 Stewed Dried Peaches. — Most of the dried peaches in our markets are sour and 
 unpleasant. But when we can find them of good quality, they are very excellent 
 stewed and sweetened precisely like dried apples. 
 
 Uncooked Peaches.- "When we have peaches as good and ripe as all peaches 
 ought to be, the best way to prepare them is this : Peel them ; cut the fruit off the 
 stones in quarters, or smaller pieces ; fill the dish ; stir in a little sugar, and sprinkle 
 a little more over the top. 
 
 Apkicots.— Eipc apricots may l^e preserved in the same way as peaches, but they 
 are best with no preparation at all. Unripe apricots may be cut into quarters, sweet- 
 ened, flavored with lemon, and stewed in a little water. They will cook in a very 
 
162 APPENDIX, 
 
 few minutes. Avoid stirring and breaking the pieces, but shake the pan round oc- 
 casionally to prevent burning. 
 
 Cherkies.— Stewing is the only proper method for cooking this fruit. Remove 
 the stalks from the cherries; pick them over carefully, rejecting all unsound ones; 
 put them into a pan, with a very little water, and sugar in the proportion of about 
 three ounces to a pound of cherries ; simmer them slowly over the fire, shaking the 
 pan round occasionally till done. If a richer article is wanted, take the cherries 
 out with a colander spoon, and keep them in a basin till cold ; reduce the sweetened 
 water to the consistency of syrup, and put it over the cherries. 
 
 Quinces.— It has been said that quinces commend themselves more to the sense of 
 smell than of taste ; hence are better to " adorn" other preparations than to be pre- 
 pared themselves. When stewed till quite tender, and sweetened, they are, how- 
 ever, very pleasant, yet rather expensive sauce. In the form of marmalade, it is a 
 better seasoning for bread, cakes, or puddings than butter. 
 
 Quince Marmalade.— Pare, core, and quarter the quinces; boil them gently, 
 uncovered, in water, till they begin to soften ; then strain them through a hair sieve, 
 and beat, in a mortar or wooden bowl, to a pulp ; add to each pound of fruit three 
 quarters of a pound of sugar ; boil till it becomes stifif, and pour into small molds or 
 sweetmeat pots. 
 
 Stewed Cranberries. — Wash and pick the berries; stew them in just as little 
 water as will prevent their burning, till they become soft ; then add half a pound 
 of the sugar to a pound of the fruit, and simmer a few minutes. 
 
 Blackberries. — When very ripe and sweet, a little sugar dusted over them is a 
 sufficient preparation for the table. If sour, or not quite ripe, they should be stewed 
 till soft, and moderately sweetened. The same rules apply to aU berried fruits for 
 which recipes are not given. 
 
 Whortleberries.— Many prefer these uncooked and unseasoned. If stewed, 
 however, they require but very little sweetening. 
 
 Easpberries.— Eed raspberries are never fit to be eaten till ripe, and then they 
 require neither sugar nor cooking. Black raspberries, when quite ripe, are also 
 best in a " state of nature." If not entirely ripe, they may be stewed a few minutes, 
 and sweetened with a very little sugar or molasses. 
 
 Strawberries. — Stewing is always an improvement to this fruit, especially for 
 invalids, unless it is " dead ripe." As we usually find them in our city markets, they 
 are picked before the ripening process has matured them, and hence require con- 
 siderable sugar. 
 
 Gooseberries.- Though very acid fruits, esp'ecially half grown, are not to be rec- 
 ommended to invalids, as a general rule, yet I find that many who are " on the sick 
 list" can use stewed gooseberries without discomfort, and nearly all well persons 
 can do the same. They should be cooked till thoroughly softened, and sweetened 
 till palatable. 
 
 Currants.- Green currants, when half or two thirds grown, are more mild-fla- 
 vored and pleasant than when fully ripe ; nor do I find them often disagreeing with 
 ordinary dyspeptics. They require stewing but a short time, and moderately sweet- 
 ening. The best currants, when quite ripe, may be eaten uncooked, with a sprink- 
 ling of sugar. 
 
APPENDIX. 16? 
 
 Plums. — These must be managed according to their character and flavor. Many 
 varieties are too sour to be eaten without stewing, an4 the addition of considerable 
 sugar. Some kinds, however, are sweet and luscious enough to require neither. 
 
 Grapes. —When the grapes are so sour as to set one's teeth on edge, they should 
 be stewed and sweetened. But good, ripe, well-cultivated Isabellas and Catawbas 
 are incomparably superior in dietetic character, without " the interference of our 
 art." What a blessing it would be to the human race if all the vineyards in the 
 world were made to supply wholesome food for children, instead of pernicious poi- 
 son for adults 1 
 
 Pineapple.— The only way of preparing this fruit, which, like some others, has 
 more flavor than taste, is that of paring, slicing, and sprinkling with sugar. 
 
 Tomatoes.— Scald the tomatoes by pouring boiling water on them ; peel off the 
 skins ; then siew them for an hour, and add a little slightly toasted bread. This is 
 an excellent sauce for hydropathic tables ; and the fruit may be improved in flavor 
 by stewing half an hour, or even an hour longer. 
 
L 
 
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