64 PROPAGATION OF FRUITS. 



teen twentieths of the time and expense. Another set of 

 men told me the country was not natural for fruit. I put in 

 the grafts, and for years have had an abundance of delicious 

 fruit for the table or cookery, for myself and my neighbors 

 in summer, fall, and winter, and I find none will eat more 

 greedily than those who have no time to graft their own trees, 

 and Avho curse the climate as unfit for fruit." 



SEEDS OF FRUIT TREES. 



In addition to what has already been said under the head 

 of "Propagation by Seeds," a few more observations on this 

 subject are deemed proper in this portion of our work. There 

 are very few seedling fruits out of the great number grown, 

 which are worth the place they occupy, as compared with 

 those which are propagated by budding and grafting; and no 

 man should ever think of relying on these for the supply of 

 fruits for market or for family use. Still every man desires 

 to know how to propagate the difi'erent varieties of fruits from 

 the seed, that he may be able to supply himself with stocks 

 if he chooses, on which to graft or bud those he may select 

 for his own culture. 



The seeds of apple, pear, and quince, may be treated sub- 

 stantially alike. Those of the first may be taken from the 

 fruit itself, or, if more convenient, washed from the pomace at 

 the cider mill as soon as possible after the juice is extracted." 

 (One objection to this, however, is, that generally there is a 

 mixture of seeds in the pomace of all varieties, slow-growing 

 and free-growing, healthy and unhealthy, dwarfish and scrub- 

 by — and one would wish to propagate from the most thrifty 

 and suitable. It would, therefore, be proper to select the 

 kernels from the most healthy, free-growing varieties.) " It 

 is common to obtain seeds from rotten apples. This may be 

 done by mashing them in a plentiful supply of water, and 

 running them through a sieve, by which the pulp will be car- 

 ried off and the seeds retained. Pomace may be washed by 

 macerating in water, and then running it through a long spout, 

 when, the seeds will fall to the bottom and the refuse matter 

 pass ofi*. This is quite easy, when there is a small spring of 



