AMERICAN GARDENER. 199 



in the year 1800. They are now growing there, 

 in the gardens of the two Messrs. Paul's. Cut- 

 tings from them have been carried and used as 

 grafts all round the country. During the few' 

 days that I was at Mr. James Paul's, in 1817, 

 several persons came for grafts : so that these 

 trees must be pretty famous. The fruit is large, 

 thin skinned, small stone, and fine colonr and 

 flavour, and the tree grows freely and in beau* 

 tiful form. For Pruning' see PEACH. To fire- 

 serve cherries gather them 'without bruizing ; 

 take off the tails ; lay them in the sun or on dry- 

 deal boards ; when quite dry, put them by in 

 bags in a dry place. They form a variety in the 

 tart-making way. 



304. CHESNUT. This is an inhabitant of 

 the woods; and, as to its fruit I have on y to 

 say, that the American is as much better than 

 the Spanish as the tree is a finer tree. To pre- 

 serve chesnuts, so as to have them to sow in the 

 spring, or to eat through the winter, you must 

 put them inte a box, or barrel, mixed with, and 

 covered over by, fine dry sand. If there be mag- 

 gots in any of the chesnuts, they will work up 

 through the sand, to get to air ; and, thus, you 

 have your chesnuts sweet and sound and fresh. 

 To know whether chesnuts will grow, toss them 

 into water. If they swim, they will not grow. 



305. CRANBERRY. This is one of the best 

 fruits in the world. All tarts sink out of sight, 

 in point of merit, when compared with that 

 made of the American Cranberry. There is a 

 little dark red thing, about as big as a large pea, 

 sent to England from the north of Europe, and 

 ?s called a Cranberry ; but, it does not resemble 



