48 JSTotices of Culinary Vegetables, 



the branches were loaded. It is stated that one gentleman has 

 commenced an orchard, to be planted with this variety alone, be- 

 ing persuaded that no other fruit would prove so profitable, or 

 yield so great crops. 



Sioeel winter. — Fruit medium size and round; color green 

 and pale red, faintly striped with a deeper shade on the side 

 exposed to the sun; flesh tolerably firm, sweet, with a very 

 slight acid. In eating from December until May. It is a most 

 productive fruit, and worthy of cultivation. 



The other varieties sent by Mr. Ramsdell, and considered 

 very good, were the porame Royal, Nichols's sweet, and yellow 

 gilliflower, with three or four unnamed kinds of some merit. 



In addition to these. Dr. Burnet of Southborough communi- 

 cated to the Horticultural Society some new varieties of apples, 

 among which was the following: — 



Lyscom apple. — Fruit large, round, and of a regular form; 

 color green, covered nearly all over with broad broken stripes 

 of pale red; flesh tender, juicy, sweet, with a just proportion of 

 acid, and a delicious aromatic flavor. In eating from October to 

 November. Pronounced by the committee to be a noble fruit. 

 We recommend it to the notice of amateurs and nurserymen for 

 trial. 



Dr. Burnet first introduced to notice a very excellent pear, 

 which was named by the Society, in compliment to him, the 

 Burnet pear. We shall notice this fruit at another time. 



We hope, in our next, to present our readers with some no- 

 tices from Mr. Manning, together with some remarks of ours up- 

 on a few other new or but little known fruits. — Ed. 



Art. III. J^olices of Culinary Vegetables, new or recently in- 

 troduced, worthy of general cultivation in private Gardens, or 

 for the Market. By the Editor. 



We continue to offer such information to our readers as we 

 have been enabled to gather together, both as respects the culti- 

 vation and trial of new varieties of vegetables in this country, as 

 well as of those that are reported abroad to possess extraordinary 

 merits. New varieties of superior vegetables are not rapidly pro- 

 duced, and after they are once introduced into cultivation, it is 



