420 MISSOURI STATE HORTICULTURAL SOCIETY. 



reason. But what is it ? Nothing but genuine, unadulterated starva- 

 tion. The seat of the disease is in the soil, not in the tree, and should 

 be treated accordingly, so remarks a contemporary. — Western Rural. 



The peach-growing centre is gradually moving south. A few 

 years ago there were great orchards in New Jersey. Then Delaware 

 was the chief producer. Now Maryland and Virginia are coming to 

 the front. The largest peach farms are in Maryland. The EoundTop 

 Farm has 125,000 peach trees. On the estate of Col. Watkins there are 

 120,000 trees. A peach tree's usefulness is over after ten or twelve 

 years of life, and the soil in which it grows is unfit for peach culture. 



LIST OF PEACHES. 



An extensive grower of peaches for market in Michigan, who aims 

 to secure a regular succession of ripe fruit from near midsummer till 

 frost, gives the following list: Alexander, Mountain Rose, Early 

 Crawford, Foster, Wager, Late Crawford, Oldmixon, Smock and Hill's 

 Chili. 



CANNING, ETC. 



CIDER MAKING. 



Fresh pure cider is a wholesome and delightful drink, but there is 

 very little made that is pure and free from the taint of rot and filth. 

 The cider miller, though by no means without blame, may be less so 

 than his customers, who often take apples to mill, which, from the fact 

 of their having been in contact with manure, a cow would not eat un- 

 less under the pressure of starvation. To make cider, fit to be used as 

 a beverage, all but sound apples should be rejected. As long as these 

 mills are almost always situated near a running stream of water, it 

 must be considered, should the apples be dirty, a great sin of omission 

 to crush the fruit without previous and thorough washing. 



To make a really good champagne cider the freshly expressed juice 

 should be filtered to free it from solid matter. Cleanly washed sand 

 and animal charcoal are the best for a filter, though clean cotton may 

 do. Clean casks are indispensable. The cask should be thoroughly 

 soaked, if possible, by letting a steady stream of clean water run into 



