162 



THE CANADIAN HORTICULTURIST. 



and that it is preferred by restaurant 

 and hotel keepers to Anjou because it 

 lasts longer on the table. 



Among dwarfs, Duchesse d'Angou- 

 leme stands high above all others for 

 profit, the hardiness and fine growth of 

 the tree, and the large and showy fruit, 

 being its special recommendations. Its 

 remarkable freedom from blight admits 

 copious manuring, so essential to the 

 best growth of nearly all fruits. — 

 Country Gentleman. 



DRIED FRUIT. 



The Grocers' Bulletin, of Chicago, 

 says : — A few years ago the amount of 

 dried fruit shipped from the south was 

 scarcely worthy of note, but since then 

 the business has reached very consider- 

 able proportions. The south has an 

 almost undeveloped mine of wealth in 

 the production of fruit, especially for 

 canning and drying purposes. For the 

 production of peaches, plums, grapes, 

 early apples, and all the fruits, the 

 climate is unsurpassed, and yet less 

 fruit by far is consumed each year per 

 family, whether in its fresh state or 

 canned or dried, than at the North, 

 where it is produced under far less 

 favorable conditions. The States bor- 

 dering the Ohio valley on the south, 

 and including Arkansas, ought to be- 

 come as noted for their fruit crops as 

 the country bordering the Delaware 

 and Chesapeake bays. Attention is 

 being turned in that direction, and each 

 year now sees a larger supply coming 

 from the south to the northern markets, 

 giving a good promise for the future 

 in this line of production. Our first of 

 the season's supply of small fruits in 

 the Chicago market now comes from 

 the Gulf States, the shipping points 

 receding north as the season advances, 

 giving us berries, peaches and apples 

 weeks before the crops of southern 

 Illinois — on which only a few years 



ago we mainly relied — are ready for 

 market. But the business is yet only 

 in its infancy, and the capabilities of the 

 country in the way of production hard- 

 ly tested. The demand for fruits in all 

 forms is steadily increasing, and there 

 is little danger of over-production if 

 the products are put into a non-perish- 

 able condition by canning or drying. 



TRANSPLANTING QUINCE TREES. 



W. W. Meech, so well qualified to 

 advise in such matters, gives the follow- 

 ing directions in the June American 

 Agriculturist for handling quince trees : 



The distance appart to plant quince 

 trees depends on circumstances and 

 surroundings, and the form it is intend- 

 ed to give the head of the tree. Six, 

 eight, ten, and twelve feet apart in the 

 rows have been recomended. My old- 

 est trees are eight feet apart, and have 

 done very well ; but that is too close 

 to admit of any but hand-culture. I 

 next planted ten feet apart ; but that is 

 also too close. I have widened the dis- 

 tance between the trees of successive 

 plantings, until I now set them fifteen 

 feet apart. As generally grown, from 

 twelve to fifteen feet will be found to 

 give suflScient room. The largest quince 

 tree on record was standing near 

 Geneva, New York, about thirty 

 years ago ; it was thirty feet high, 

 had a trunk six feet around ; with 

 a branching head seventy-five feet 

 in circumference. An orchard of such 

 trees would need at least twenty-five 

 feet between them. How oJd this 

 tree was I could not learn, but there 

 are two quince trees on the farm where 

 I was born, which are more than fifty 

 years old, and still bear a little. 



The location of each tree being fixed, 

 dig the hole. This should never be less 

 than three feet across, however small 

 the tree may be. It should always be 

 wider than the roots extend each way, 



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