1890. 



POPULAR GARDENING. 



The first application was made May 8th, 

 just after the blossoms had fallen from the 

 late blooming varieties. There was a heavy 

 rain the same night, and it rained almost 

 continuously until May 15th, when there was 

 a short cessation. The second spraying was 

 done on that day. The third spraying was 

 made May ajth, and the fourth and last, 

 June Sd. 



On the jarred portion of the orchard a 

 great many curculios were caught, showing 

 that they were present in great numbers. A 

 careful examination of both parts of the 

 • orchard was made on June 3. Between one 

 and two per cent of the fruit on the sprayed 

 trees had been stung, while about three per 

 cent of the Plums on the jarred trees were 

 injured. No damage to the trees was then 

 perceptible. 



Early in July the orchard was again ex- 

 amined. Some of the sprayed trees showed 

 that foliage had been damaged by the spray- 

 ing, but the injury was not very serious. 

 Not over three per cent of sprayed fruit was 

 stung at that time, while about four per 

 cent of that on the jarred trees was injured. 

 But on both the fruit was so thick that 

 artificial thinning was necessary to prevent 

 overbearing. 



A large crop of fruit was ripened on both 

 parts of the orchard, and so far as could be 

 judged from the experiment, the practical 

 bility of preventing the injuries of the Plum 

 curculio by spraying was demonstrated. 

 This progress is very much less laborious 

 and costly than jarring, aud if future expe- 

 rience is as successful as this season's work, 

 Plum growing will become much easier. 



Some Good Points on Cider Making. 



In the Cider Makers' Hand Book, recently 

 published, the following methods for secur- 

 ing a superior article are described: 



I. Harvesting the Apples by means of 

 harvesting blankets, to avoid injury and 

 fllth. 



3. Piling on boards, rails, stalks or straw 

 to avoid earthly flavor. 



8. Sweating to last degree of ripeness, to 

 augment saccharines and diminish water. 



4. Testing fruit before mixing, as to sac- 

 charines and acidity, in order to avoid 

 worthless fruits, and to blend valuable ones 

 more intelligently. 



.5. Mixing varieties, by results of tests, to 

 exalt and heighten quality. 



ti. Milling in mill free from taint and 

 pressing through press-cloths. 



7. Heating juice to augment saccharines, 

 and incidentally to promote clarifying. 



8. Filtration through charcoal, to cleanse 

 and remove mucilaginous and other im- 

 purities. 



9. Strengthening juice with sugar to 

 standard strength, to produce requisite 

 alcohol necessary to insure permanency. 



10. Fermentation, with skimming or with 

 purging, and in even temperature, to com- 

 plete dryness. 



II. Check of fermentation at dryness by 

 cooling. 



13. Filtration through fiber while cool, to 

 remove waste products of fermentation. 



13. Pasteurization to destroy ferment re- 

 maining. 



14. Developing by heat to advance ripen- 

 ing. 



1.5. Ripening with semi-weekly inspection 

 and refilling. 



16. Transfer to protected wood or glass. 



The process described is one of steady 

 purification and refinement. Everything 

 which nature rejects, or which impairs 

 keeping power, is removed from the juice 

 at the outset, and all the efforts of nature in 

 making the change from juice to cider are 

 aided and promoted. 



The deficiencies of unfavorable seasons are 

 amended by addition of small though suffic- 



ient quantities of saccharines, and the juice 

 is brought to a standard, so that dependence 

 can be placed upon the quality and dura- 

 bility one year as well as another. By all 

 these the uncertainties attending the old 

 method are well nigh extinguished. The 

 process, besides, has been .shortened in point 

 of time, for though the manipulations are 

 more numerous, they call for very little 

 labor, and can succeed each other rapidly. 

 AU the period of waiting for settling or 

 clarifying used in the old process areavoided. 



Bean Rust and Other Fungous Dis- 

 eases. 



WM. H. YEOMANS, TALLAND CO., CONN. 



Gardeners are beset upon all sides by de- 

 structive agencies. With the climatic con- 

 ditions, noxious insects and fungus diseases, 

 theirs,is a life of watchfulness and aggressive 

 warfare. It seems there is almost no crop 

 that the farmer attempts to produce but 

 that is liable to attack from some source, 

 and the number of destructive diseases and 

 insects is rapidly increasing, or else the 

 sharp eye of scientific investigators is ex- 

 posing those that have already existed. 



In every farmer's family the garden is 

 looked upon as an important help in fur- 

 nishing during its season supplies for the 

 table, and such it is unless its products are 

 blasted and destroyed by foes. Some varie- 

 ties of vegetable growth have been fairly 

 exempted from detructive attacks up to a 

 comparatively receat period. This is the 

 case with pole Beans, that have of late years 

 been cultivated to a considerable extent as 

 market crop; but ithey seem to have now 

 come under the curse. First came the Bean 

 weevil that injured early-planted Beans; but 

 still more destructive seems to be a fungus 

 that attacks the foliage, soon destroying it, 

 and seeming to sap the whole life from the 

 plant. It first makes its appearance in 

 small spots upon the leaves, which rapidly 

 increase until the leaf becomes dead. This 

 is liable to extend to the pods, but even if it 

 does not, it so affects the plant that the pods 

 will shrivel and dry up, leaving the Bean at 

 the ;point of development, attained at the 

 time of the attack. 



The leaves have a dark brown and rusty 

 appearance, and when the disease gets a 

 bold of them, they look somewhat as though 

 they had been scorched by heat. 



It remains for scientific investigation to 

 discover safe preventives of the disease. 



If their spores retain their vitality after 

 the fall of the leaves, and can reproduce 

 themselves after winter, it woirld seem that 

 unless something is done by way of preven- 

 tive measures, but little time will elapse 

 before it will almost be an impossibility to 

 grow this much-valued product of the 

 garden. 



The Ontario (Canada) Fruit Growers' 

 Catalogue of Fruits. 



The Ontario Fruit Growers' Association 

 has for some time been engaged in preparing 

 a list of fruits for the purpose of securing 

 greater uniformity and fairness in judging 

 fruits at exhibitions. The catalogue of 

 Apples has just been published, and a copy 

 is before us. Each variety is given its 

 proper place in a scale of from to 10 m 

 regard to these four points, viz.: dessert 

 quality, cooking quality, value for home 

 market and value for foreign market. 



We were present during the discussions of 

 the society at which a large number of these 

 varieties received their final standing in the 

 list, and we had opportunity to observe the 

 difficulties in the way of a satisfactory 

 arrangement of such a list. Different 

 growers are often wide apart in opinions con- 

 cerning even the common, best -known sorts. 



The catalogue, professedly, is not intended 

 to be a guide for planters. Yet as the stand- 

 ing of each variety, as found in it, is a true 



expression of the opinion of the majority of 

 Ontario fruit growers concerning its merits 

 in the four respects mentioned, we fail to 

 see why the list should not be a help in the 

 selection of varieties, especially to home 

 growers. Local conditions, of course, have 

 to be taken into consideration. It would 

 not do to plant even the best Apple in a loca- 

 tion where it is not likely to succeed. At 

 any rate it will be interesting to see what 

 varieties our neighbors across the line con- 

 sider best in quality, and best for market. ; 



The highest standing (10) as to dessert 

 quality, is given to Beuoni and Trenton 

 among the summer Apples, and to Pomme 

 Gris d'Or, Princess Louise and Ribston 

 Pippin among the winter sorts. The next 

 best, those with 9 points, are Early Harvest 

 for summer; Cox's Orange Pippin, Fa- 

 meuse or Snow, Prengea and Gravenstein 

 for autumn; American Golden Russet, 

 Esopus Spitzenberg, Newtown Pippin for 

 winter. Northern Spy has but 8 points. 



At the head of cooking Apples, with 10 

 points, stands Oldenburgh for summer, and 

 Tompkins King, Northern Spy, Ontario and 

 Rhode Island Greening for winter. Best 

 for home market (10 points) are Oldenburgh, 

 Gravenstein, King, La Rue (winter). North- 

 ern Spy and Ontario, and best for foreign 

 market, Alexander (autumn), Blenheim 

 Pippin (winter). Cox's Orange Pippin, 

 Oldenburgh, Esopus Spitzenberg, Graven- 

 stein, King, Northern Spy, Newtown Pippin, 

 Ontario, Ribston Pippin. 



Ben Davis, the celebrated winter' Apple for 

 profit in Ontario as well as in many sections 

 of the United States, is rated as follows: 

 O for dessert, 1 for cooking, 8 for home 

 market and 9 for foreign market. Such 

 rating ought to condemn any fruit; and 

 while it may be profitable for a while, con- 

 scientious growers should cease to plant it. 

 It is not worth cultivating. 



In consideration of the high recommend 

 given by many of our pomological authori- 

 ties to the Yellow Transparent, and the 

 great returns reported to have been obtained 

 in some instances, we wonder that this 

 Apple is not given a better standing than 6 

 for dessert, 7 for cooking, 6 for home market, 

 and for foreign market. If the reason be, 

 that such fruit has not yet been sufficiently 

 tested for deciding on its final standing, the 

 spaces should be left blank. A '• prelimin- 

 ary " rating can only be misleading. 



Judge Miller's Fruit Notes. 



Cherry Stocks. We must depend for 

 our choice Cherries upon three different 

 stocks. For a long time the Mazzard, 

 brought here from Europe, was the only 

 stock used for the improved varieties, as the 

 Morello class were too short-lived. 



Then came the Mahaleb, which at first 

 was claimed to make dwarf trees, and which 

 it does to some extent. Here the common 

 black Morello is sometimes used, but with 

 what success is just what I want to learn, as 

 it is a hardy, pretty, long-lived tree. 



The Mazzard would be my choice were it 

 not for its suckering, which objection also 

 holds good against the Morello. Here I 

 have grown our best kinds on both Mazzard 

 and Mahaleb, but the few tried on Morello 

 are short-lived. Those on Mazzard were 

 nearly all gone also, while those on Mahaleb 

 still hold out, although many have gone 

 down, not the root's fault however, but from 

 extreme cold winters and hot dry summers. 



To attempt to grow any of the choice var- 

 ieties on trees with heads six feet from the 

 ground as we used to do in the east, would 

 end in complete failure. Of about 50 trees 

 planted some '20 years ago, there now re- 

 main about 10, and these are in a declining 

 condition, all on Mahaleb. These are in- 

 variably so low-headed that one might 

 almost say they start at the ground. Most 



