88 The Ohio Bmolonical Sociefy. [February, 



names ; and, as a reward, we shall have the satisfaction, when we retire 

 from the world, and leave it^ busy scenes, to feel that we have done 

 something to promote the comfort of those who shall occupy our places. 

 Ihe knowledge of Pomology is yet in its infancy. It may be said 

 that, as a science, it is just beginning to be understood. It is true, 

 writers on it mtiy be traced to a remote period. It is also true, that not 

 a few good varieties of fruit have long been known and cultivated. But 

 it is equally true, that only within the present century can we date any 

 considerable advancement tow^ard a scientific and systematic improvement 

 of the qualities of fruit in general. No otlier period in the world has 

 produced a Van Mons. To him, more than any other, are we indebted 

 for the many ri.h and luscious pears that have been given to the world. 

 It is true, others have done well, but they were incited to follow, rather 

 than to lead ; but for doing even this, they are entitled to our highest 

 gratitude. The apple, plum, and peach have no one to point to as their 

 presiding genius, but owe their improvements more to chance and acci- 

 dental causes than to science. This, to some extent, was true of the 

 cherry, until a noble son of our own Ohio gave the world the rich result 

 of a life devoted to its scieutilic improvement.- The strawberry and the 

 raspberry have each contributed largely to prove their capacity for 

 improvement in the hands of science. In the grape, adapted to out-door 

 culture, but little has been effected in the way of improvement over 

 nature's rich store. The gooseberry and the currant have each received 

 much attention, and in the former wonderful improvement has been 

 made. 



It is, however, not to be dhginsed, that while science has improved 

 the quality of many of our fruits, especially the pear,i\\t tree is less capa- 

 ble of enduring the vicissitudes of climate, or, rather, is more subject 

 to disease and sudden dehth. Whether this be a necessary consequence 

 of the improvement in the quality of the fruit, or if it be the result of 

 misapplication 0^ p>rinciplem scicniijic pmctice, I must leave to your 

 better judgment to decide. We must, however, not rest satisfied with 

 what has been done. It is for us to follow on, and with the lights before 

 us, we shall have no diiF.culty in finding our way to practical results, far 

 beyond the most sanguine expectations. It is a field in which all will 

 find a most pleasant labor. 



. Two prominent systems are practiced in the improvement of fruits, 

 (1 should rather say, the pear). Each has produced very satisfactory 



" Allusion is here made to the distinguished Prof. J. P. Kirtlakd, of Cleve- 

 land, Ohio. 



