174 TRANSACTIONS OF THE ILLINOIS 



break, which might in a measure account for their barrenness, but I 

 noticed in distant parts of the grounds, where all else were dead and 

 no protection, the trees were bearing a good crop. The owner, in 

 reply to my question as to what varieties he considered most desir- 

 able, said he would plant nothing but Willow Twig, Rawles" Janet, 

 Jonathan, Limber Twig and Gilpin for a commercial orchard. 



In another orchard, originally composed of 800 trees of the lead- 

 ing kinds of years ago, I found the Tallman Sweet doing the best of 

 any. in the orchard, every tree (twenty-five^ being in good condition, 

 and, as usual, bearing a good crop. Next in health and con- 

 dition was Vandevere Pippin, while Rawles' Janet were nearly all 

 dead, and those that were alive were mostly in feeble condition, 

 while Baldwin, Milam, Maiden's Blush, Yellow Bellflower and a 

 number of other varieties were all gone. 



I think the early varieties have done better than the later ones; 

 they were ofE and out of the way of several severe wind and hail 

 storms that beat off a great part of the late fall and winter varieties. Of 

 the pear, it is hardly worth while to say much, there are so few trees 

 left, and but very few are being planted. It was thought a few 

 years ago that the Keiffer was going to solve the whole pear ques- 

 tion, but I hear of very few being planted in the West. Has any 

 one tested them sufficiently to determine as to their value here? 



Cherries were an abundant crop, and very free from worms, but 

 prices were ruinously low, so that, after paying for picking, crates, 

 freight, commission, etc., if the grower could get enough money out 

 of one-half of his crop to pay for the sugar to use with the other 

 half, he might consider himself quite lucky. While on this cherry 

 question I would suggest, would it not be a wise idea for some 

 of our horticultural doctors to expend some of their surplus genius — 

 if they have any to spare — in bringing out a cherry that a body can 

 sit down and eat with some degree of satisfaction, without continually 

 making faces during the operation. The May is all right as a cherry 

 for cooking and all culinary uses, but for eating in its fresh state I 

 must say it is a very poor excuse. Still, it is about all we have in 

 that line, and we have to make the best of it. 



Grapes have done extremely well. The vines of almost every 

 kind of bearing age were loaded with fruit of fine quality, free from 

 rot and mildew. This was owing, no doubt, to the dry season, which, 

 although of very great benefit to the grape, was not so much so to 

 many other things. Notwithstanding the great noise and bluster 

 with which many of the new varieties have been pushed forward, but 

 few of them have thus far proved to be anything like what they 

 were represented to be. If those who invest in them would give 

 them the extra care and attention that is given them by their intro- 

 ducers, perhaps they might in many cases do much better than the 

 majority have done. But as a general thing, those who plant grape- 

 vines want something that can rough it and take care of themselves 



