26 BOAKD OF AGRICULTURE. [Jan. 



Again, I think that on all our farms we have too many 

 scattering trees. They tempt cattle to hreak through fences, 

 furnish a breeding-place for worms, and the fruit cannot be 

 gathered with any profit when the extra time required is 

 considered. Unless they have unusual merit, I think all 

 such scattering trees should be removed. If we would 

 just take them to the wood-pile and set out a new orchard, 

 selecting choice trees and keeping them up to a good 

 standard, I think we should vastly improve our farms. 



In regard to varieties, I think I should agree with the 

 lecturer that the most profitable orchard we can have is one 

 wholly of Baldwins. I speak from my own experience. 

 The Hubbardston is an apple that does nicely with us. It 

 wants handling early. They ought to be disposed of by 

 this time, or before. 



Dr. FisHEK. No, sir. 



Mr. Augur. I stand corrected for Massachusetts, but 

 not for Connecticut. 



Dr. Fisher. I dispose of mine usually in the month of 

 January. They bring the best price at that time. 



Mr. Augur. I should presume they would. I have 

 no doubt Dr. Fisher is correct about that in his locality. 

 There is an apple which has pleased me very much. I do 

 not know how it has succeeded here, or how much it has 

 been disseminated. I refer to the Grimes' Golden. At the 

 New Orleans exhibition I had occasion to see it from difierent 

 localities. It was rated as the best apple at the exhibition. 

 It is an apple, I think, of high quality, and it seems to me 

 that every farmer should at least have some for his own 

 use ; and as people become better acquainted with it, and 

 as it is more widely disseminated, I think it will be a 

 popular mtirket fruit. In the fall I think there is no apple 

 like the Gravenstein. A gentleman asked me a short time 

 since as we were riding in a stage, " What do you call the 

 best apple, all things considered?" "Well," I said, "I 

 should bo almost inclined to choose the Gravenstein." 

 When we have a surplus of those apples, we frequently 

 put them through the evaporator, and they are just as much 

 finer than any other apple I know of for cooking all through 

 the year as they are for eating in their season. 



