SELECTIONS OF BEST FRUITS. 



for the table at that season. The fir.st of these shall be the true Full Pippin — the largest, 

 handsomest, and finest of all f;ill apples; the Gravenstein, for its beauty, excellence, and 

 pi'oductiveness; the Porter, for its standard qualities and the great crop it gives, and the 

 Golden Sweet, for those who like a sweet apple of the first class. , 



Of winter apples we must have more — as they are the fruits to stand by when every- 

 thing else fails us. Let us begin with the Yellow and Green Xewtown Pippins — the best 

 apples in the wide world; then the Melon Apple — as being the most sprightly and refresh- 

 ing of all for the table; then the Mother Apple — rich in flavor; then the Golden Bellflow- 

 er, a productive and refreshing tart apple; then the Ladies' Sweet — the best of sweet ap- 

 ples; then the Famcuse, so snowy white within, and so excellent; then the Dutch Mig- 

 nonne, the highest llavored large apple; the Rhode Island Greening, for the table and all 

 culinary purposes; the Esopus Spitzenberg, for its rich, crisp texture, and high flavor; 

 the Swaar, for its fine golden color, and aromatic taste; the Baldwin, for many good qua- 

 lities; the Roxbury Russet and the Rawles Janet, as the two best very late apples. 

 Every one at the north will add to this select list, the Northern Spy. and every one at the 

 west, the Pry or 's Red. 



Let us next winnow the Cherries. Of tender cherries, let us say May Duke, Rivers' 

 Amber, Elton, Black Tartarian, Downer's Late, as among the best. Of the firmer fleshed 

 cherries, let us say Rockport Bigarreau and Yellow Spanish. To these we ought to add 

 two cherries of the Mayduke family — very desirable; first, the Reine Hortense, large 

 bright red, sub-acid, nearly sweet, and excellent; and Belle Magnifique, acid, late, hand- 

 some for preserving, and very productive. 



Nobody M'ants many Apricots or Nectarines. It may be as well to say that the best 

 sorts for hardy cultui-e, are the Dovvnton and Elruge Nectarines; and the Breda and Large 

 Early Apricots. 



It is not worth while to plant many Plums, unless the soil is stiff and claye}^, or it is 

 found from experience that the curculio is not at hand to spoil your crop, annually. The 

 ten varieties I would name as most valuable for general purposes, out of fifty or more that 

 I have tried, are the following: Green Gage, Purple Favorite, Smith's Orleans, Red Dia- 

 per, Imperial Gage, Jefferson, Lombard, Washington, Imperial Ottoman, and Reine Claude 

 d'Bavay. 



Neither will any old cultivator mullipl}' names in Peaches. Better to have fine trees 

 of the two good sorts, than five more indifferent sorts, for variety. The best early free- 

 stone are Early York, (serrate,) Cooledge's Favorite, George Fourth, Maine's Earl}^; the 

 late freestones are Old Mixon, Snow, Late Admirable, Druid Ilill. A tree or two of large 

 White Cling, and if your soil is warm, of Heath Cherry, should find a place in ever}' gar- 

 den. 



I will not go into the smaller fruits at present. Enough has probably been given to 

 throw a little of the light of practical experience upon the long lists which the beginner 

 has to select from, to help him from being altogether lost in the Dismal Swamp of hard 

 names. And he ma}' at least feel sure that every sort that I have named, has been well 

 proved in the climate of New-York state. Yours respectfully. P. P, 



