69S 



F A R INI E R S ' REGIS T E R 



poration, this will be of inestimable service in the 

 event of drought. The ground about the trees 

 should be kepi clear of grass and weeds, and no 

 crops should be grown near ihe trees, as they 

 deprive them of the warming inOuence of the sun, 

 and the surliice nuiriment. The orchard grounds 

 should be made rich, and should be kept so, afler 

 the trees arrive at a l)earings;aie. 



The following remarks, by Sayers, on the prun- 

 ing and formation of fruit trees, are so well ex- 

 pressed, that we take great pleasure in giving 

 them a place. 



" To Ibrm a tree properly it will require to be 

 pruned and regulated when young, in order to 

 bring it into a proper shape and fruitlijlness. Sup- 

 posing the tree to be two or three years irom the 

 graft or bud, a head must be formed at the intended 

 height by heading it down in the spring, to two or 

 three buds or eyes in each shoot that is near the 

 crown, when the young shoois begin to grow ; 

 ihey may be taken off to three or four in number 

 of the healthiest, as they are intended to form the 

 tree. During tlie summer, the young shoots may 

 be cleaned of any insects that may be detrimental 

 10 them. In the following spring, the trees must 

 be pruned in such a manner as to form a regular 

 handsome head. It will be recollected that is the 

 proper lime to form a handsome tree, as each 

 branch being formed liom a common centre, draws 

 eap in proportion to iis luxuriance ; and they after- 

 wards Ibrm laterals or side shoois in proportion to 

 their vigor; therefore it must be evident to every 

 intelligent observer, that the formation of a tree in 

 its inlant state, is of the greatest importance. It 

 will be often seen that one shoot is more luxuriant 

 than another, which is owing to its being of a 

 more succulent nature, and consequently draws a 

 greater proportion of sap ; by heading down those 

 shoots to three or lour eyes in the spring, the luxu- 

 riant will be divided into so many parts, and bring 

 it on a balance with the other parts of the tree. 

 This method may be continued lor two or three 

 years, when the habit of the tree maybe seen. 

 The port or habit of fruit trees should be consider- 

 ed, as the laws of nature are not easily reversed 

 to any advantage, consequently they should be as 

 much as possible cherished ; lor by practical ob- 

 servation, (which is always the best guide to per- 

 fection) it will be seen that some grow in a pyra- 

 midal form, some conical, and others form a regu- 

 lar head of^ an even circumlerence at the bottom, 

 and tapering on the top in the form of a dome. 

 The first of these habits, the pyramid, is beauti- 

 fully exemplified in some varieties of the cherry. 

 The second, forming the shape of the dome, is 

 generally represented in most kinds of apple trees 

 — and the conical is often beautifully represented in 

 the cherry and many kinds of pears when young. 



" In the art of pruning, the first thing to be at- 

 tended to, is the port or habit of the tree, which 

 should in all cases be kept in its natural order, by 

 pruning in such a manner, as to encourage the 

 most healthy parts of the tree. The next thing to 

 be attended to, is in procuring proper tools for the 

 purpose, which should be of the best quality." 



Your committee would further add, that the 

 advantages of summer pruning should not be 

 overlooked, as there is then a brisk circulation of 

 sap, the wounds are speedily healed, and protected 

 by the foliage from the eflecls of the sun. In 

 pruning it should be recollected that all shoots 



which are amputated from the tree while young, 

 heal better than when old, and that the shoots 

 should be so taken as to leave the wound on the 

 tree in a sloping manner downwards, to let off the 

 water freely. The experiment of summer pruning 

 need only be made on a lew trees, and the old 

 practice of winter pruning will be abandoned. 



In recommending varieties of Iruits for cultiva- 

 tion, we shall name such as have proved good, 

 and which ripen at diflerent limes, and in the order 

 in which they ripen. A list of all the good fruit 

 collected by tlie Chairman of your committee 

 would swell this article to a tedious and useless 

 length. 



Apples. — Sinclair's yellow June, early harvest, 

 Kine qua 11071, summer Pearmain, summer pippin, 

 Miller's aromatic, a native seedling variety, sum- 

 mer seedlmg, from seed, by the chairman of the 

 committee, King's apple, produced by Mr. King 

 of Spartanburg, fall pippin, English red streak, 

 bullock pippin, bell flower, Cumberl&nd spice, seek 

 no further, Esopus Spitzenburg, Newtown pippin, 

 Hun's fine green, French green, carthorse, Co- 

 lumbia russeling, wine sap. 



The Ibllowing apples are of the latest introduc- 

 tion, among which are the new varieties that have 

 been particularly noticed by the London Horticul- 

 tural Society : also, the choicest new German va- 

 rieties; described in the works of their most cele- 

 brated writers. 



Ornsbrucker's gros, rennette, saffron, Gravenstein, 

 Emperor Alexander from Russia, spring grove cod- 

 ling, and black coal, frotn London, golden Harvey, 

 court apple, or mile Carle, Revalesher red Reinelte. 

 Niemans rothe, zimmetarliger, muntineski. 



Pears. — Ripening in July and August. Early 

 Catherine, green Chissel, Barllet, large Portugal. 

 Autumn pears, ripening in September. Seckel, 

 Doyenne V^irgalien or St. Michaels, musk spice, 

 Holland table pear, swan's egg, belle et bonne, 

 Eufium's St. Ghislan, Moore's pound. 



Late autumn pears, ripening in October. Au- 

 tumn bergamot, beurre bose, beurre diel, Flemish 

 beauty, heaih cot, Bleeker'e meadow. Winter 

 pears beginning to ripen in October and Novem- 

 ber. Burgomeester, Hungarian, Entrlish queen 

 ofpears, present royal des Naples, Cattilac Moore's 

 Merrimack, Passe Colmar, Colmar Sovereign, 

 Easter beurre. Rose lench — Napolean — Echas- 

 serie. 



Plums. — General Hand, Huling'e superb — Yel- 

 low egg — red egg — blue efrg; — green gage, blue 

 gage — prince's — imperial white gage, Bolmer or 

 Washington, damased Mageron, Quescheor Ger- 

 man prune, White prune, Corse's largest purple, 

 Duane's purple, French, Reine Cloude — Bing- 

 ham. 



C7jemcs.— May duke — early Kentisk — carnation 

 white and red Bigareau — yellow Spanish Napo- 

 leon Bigareau, black eagle — Waterloo, Elton 

 — Cumberland seedling — Saml. Cline's cherry. 

 Fume's large red — Black mazard, elk horn. 



y/pricots. — Large peach, monstrous peach, 

 orange Roman cling, Roman free carpentras. Dark 

 musk, apricot of Noorand peach leaved purple, 

 common plum. 



Nectarines. — Scarlet, Petersburg, aromatic Var- 

 mish, EIruge. 



PcficAes.— We shall not attempt to give a list 

 of this delicious fruit, as there are several esteemed 

 varieties amongst us : tlie early varielieB and the 



