136 GARLICS.. 



For pies and puddings, as well as for lateness, i. 

 garden should have a Morello, which is very juicy, 

 though very acid. 



PLUM. The best plum known is the green gage, 

 which the French call Reine Claude. Others of esteemed 

 value are the 



Violet, 

 Orleans, 

 Fotheringham, 

 Drop d'or, 



Coe's golden drop, 

 Red imperial, 

 White imperial, 

 La royale. 



BERRIES. The English garden mulberry is a highly 

 esteemed fruit, but it is apt to be winter-killed in our cli- 

 mate, unless in sheltered spots. 



Gooseberry. This is a fine fruit, as brought to perfection 

 in Great Britain. The varieties are almost infinite. The 

 gardeners have given names to several hundred. The only 

 uirection should be to send the best Lancashire or Scotch 

 gooseberries, of various colours. They are white, green, 

 yellow, red, and dark purple. Some of the smaller sorts 

 are bette~r flavoured than any of the larger kinds. 



Currant. There are but three sorts worth cultivation 

 the large Dutch 'white; the large Dutch red; and the 

 Champaigne, or pink-coloured, as a variety. 



Raspberry. There are only two sorts of any great value 

 the white Antwerp, and the red Antwerp. The cane, or 

 smooth-stalked, is also praised by some persons, but we 

 have had no success with it; it seems to us to be our native 

 raspberry. 



Strawberry. For the chief crop, the red and white 

 Alpine are the most prolific : for show and flavour, the 

 pine-apple, the roseberry, the scarlet or Virginia, and 

 Khight's Downton, seem to us to include all that need be 

 desired. Mr. Parmentier, of Long Island, has introduced a 

 sort without runners, which are said to bear twice. We 

 have not seen them, though they are growing here. 



GARLICK. Allium sativum. Garlic is a hardy,- peren- 

 nial plant, with a bulbous root, which grows naturally in 

 Sicily and the south of France. -The leaves are linear, 

 long and narrow. The bulb is composed of a dozen or fif- 

 teen subordinate bulbs, called cloves. 



Culture. Garlic is propagated by planting the cloves, 

 or subdivisions of the bulbs, and prefers a "light, dry soil, 

 rich, but not recently dunged. In February, March, or begin- 

 ning of April, having some large, full bulbs, divide them into 

 separate cloves, and plant them singly in beds, in row 



