THE CANADIAN HORTICULTURIST. 



119 



ket. Fruit medium, roundish oval, 

 narrowing at both ends, with the larg- 

 est diameter near the centre. Some 

 specimens roundish, inclining to oblong 

 obtuse pyriform ; skin deep yellow, 

 orange yellow in the sun — a few patches 

 and nettings of russet, and many 

 brown russet dots ; stalk short to 

 medium, moderately stout: c.ivity medi- 

 um ; calyx open ; basin medium, a 

 little uneven ; flesh whitish, a little 

 coarse, juicy, half melting, sweet ; qual- 

 ity very good, j)artaking slightly of the 

 Chinese sand pears. Ripens all of 

 October and a part of November. To 

 have it in perfecion, it should be gath- 

 ered when fully grown, and ripened in 

 the house. 



THE DRIED FRUIT BUSINESS. 

 The evaporating process is working 

 a revolution in the dried fruit industry, 

 especially with the product of the 

 apjjle. It renders the dried article 

 so far superior in appearence and 

 ([uality to that produced by the old 

 methods, that the latter have been 

 nearly driven from the market. Evap- 

 orated a])ples become a staple wherever 

 they are known, and the scope of their 

 market is constantly growing wider. 



" An increased demand for dried fruit 

 tends to create an increased demand 

 for green fruit, and operates favorably 

 to the business of fruit production. By 

 utilizing the surplus of apples in sea- 

 sons of over-Y)roduction, the evaporat- 

 ing process helps to equalize and ensure 

 the apple market. Large evaporators, 

 located in extensive apple-producing 

 regions, by appro})riating a vast amount 

 of fruit that would otherwise be forced 

 upon the market, make room for the 

 product of thousands of orchards. 



The tendency of this revolution in 

 apple drying is to make the production 

 of apples a reliable business. We 

 think that farmers who have come to 

 the conclusion that apple growing is 

 unprofitable need no longer fear to set 



out apple trees. In average seasons 

 the fruit will always be in demand; and 

 in yearsof over production, which have 

 heietofore been a dread, it will com- 

 mand a price that will well repay har- 

 vesting. — llie Husbandman. 



THE GR.APE. 



Pi-obably never before in the history 

 of Grape-culture have so many new 

 varieties of promise been offered in 

 competition for preference. Consider- 

 ing the vigor, ]>roductiveness, quality, 

 and beauty of many of these new candi- 

 dates, I am led to predict something of 

 a revolution in Grape-growing. It 

 would seem inevitable that many rid 

 favorites will be supplanted. That the 

 interest is reviving there can be no 

 doubt, and there are several reasons for 

 it: First, Grape-growing in this country 

 has never received the attention it 

 deserves. Second, the failure of many 

 of the large vineyards of France calls 

 attention to this country. Third, 

 Giape-growing, intelligently pursued, 

 without extravagant ex{)ectations, is a 

 profitable occupation over a large tract 

 of our country. Fourth, the successful 

 attem|)t to originate improved vaiieties 

 is in harmony with the advance in other 

 branches of i)omology, but somewhat in 

 advance, as may be seen by a glance at 

 a few of the new white Grapes. Lady 

 Washingtt)n, Niagara, Prentiss, Duch- 

 ess, smd Pocklington are the leading 

 new white Grapes, that have originated 

 in Nevv York; there are numerous others 

 that have not yet attracted much atten- 

 tion. From Missouri we have seven 

 new white Grapes that are exceedingly 

 promising in that State. In summing 

 up the record of the other States it will 

 be seen that the supply is am])le, yet 

 the new colored Grapes are still more 

 numerous. It is a pleasure to test these 

 novelties in the garden, and we have no 

 reason for a[)prehending danger from 

 the avalanche of white clustei^s imj>end- 

 ing. — Charles A. Oreen. 



