EDITOR'S TABLE. 



SO many climates and soils, room enough for many treatises on the cultm-e of fruits ; but if 

 they all follow in the same path, and copy and re-copy from each other, the fewer we liavcj 

 the better. 



The fruits follow in alphabetical order, thus — Almonds, Apricots, Apples, Blackberries, 

 Cherries, Currants, Gooseberries, Grapes, Xectarines, Peaches, Pears, &c. This we do not 

 consider right in a work pretending to science. The natural classes, kernel fruits, stone 

 fruits, and berries, should certainly be grouped together. The varieties also follow in 

 alphabetical order, instead of being classed in regard to season of ripening. Those who 

 consult the book to make selections, will, we think, find this an inconvenient arrangement. 



In regard to merit, there is a classification which, if it were entirely correct, would be a 

 very good one. He makes three classes, thus — "Class 1, worthy of general cultivation." 

 " Class 2, new and untested ; adapted to certain localities, or amateur gardens." " Class 

 3, Unworthy of cultivation." Mr. Elliot adopted this arrangement in preference to that 

 of the National Pomological Society — "good," "very good," "best," — which he considers 

 an imperfect guide to fruit growers. 



He describes upwards of 440 varieties of apples, which occupy about one-third of the 

 book. In the first class there are 74 varieties ; in the second, 221 varieties ; and in the 

 third, 147 varieties. It strikes us as rather strange that such varieties as Bethlehemite, 

 Challenge, Cornish Aromatic, Fallenicalder, Fort Miami, Golden Ball, London Sweet, 

 Melting, Richmond, Rome Beauty, and many others as little known as these, should be 

 published as worthy of general cultivation ; while such well known sorts as William''s 

 Favorite, Summer Queen, St. Laicrence, Kesiciclc Codlin, Holland Piiypin, PumpMn Sweet, 

 Blue Pearmain, Twenty Ounce, &c., are classed as new and untested, &c., in Class 2. Neither 

 do we find in this large list of second class any distinction between " new and untested" 

 varieties, and those adapted to certain localities or for amateurs. This is a very grave defect, 

 because many of them are among the oldest varieties on record. 



Of Cherries, 140 are described. In Class 1, 31 varieties; in Class 2, 53 varieties; and in 

 Class 3, 56 varieties. Class 1 contains 19 of Dr. Kietland's new varieties, not fruited 

 in half a dozen localities in the United States, for general cultivation ; whOe such well-tried, 

 popular sorts, as May Dul-e, Blade Eagle, EnighVs Early Blacl; Yellow Spanish, Carna- 

 tion, China Bigarreau, Napoleon Big arreau, EWiorn, &c., are classed as new "and untest- 

 ed," or only of local value, or for amateurs. This will appear to many as strange, for 

 it is a well known fact that the May Bxike is the best variety known for a great portion of 

 the west, where all the Heart and Bigarreau varieties are too tender for the climate. A 

 friend of ours remarked, that he was quite sure that either the author or printer had trans- 

 ferred the varieties to the wrong class by a mistake ; and we should not be surprised if it 

 was so. In his third class of Cherries — unworthy of culture — we find the Large English 

 Morello, and Plumstone Morello, two of the very best of the class of Cherries in existence, 

 at least, as far as we have known them tested. 



Twenty varieties of Currants are described — nine in first class, and eleven unworthy of 

 cultivation. Among the latter class we find the Cherry, which is decidedly the largest 

 Currant known, and one we would not exchange for any other variety Ave have ever seen. 

 Others are recommended which are less known and greatly inferior. 



About 420 varieties of Pears are described — 54 in Class 1, 222 in Class 2, and 141 in 

 Class 3. In the first class we find such varieties as Bcurre Langelier, Brandywine, 

 Blade Worcester, Coit of Ohio, Doyenne d'Alenron, Honey, Kirtland, KnighVs Seedli 

 Xouveau Poiteaii, Soldat Laloureur Van Assche, and many such new and little known 



