290 



]\EW ENGLAND FARMER, 



April 3, 1829. 



short with a disposition to fleshiness at its inser- 

 tion. Skin dull green on the shady side, with a 

 dull brick-dust red where exposed — the whole a 

 good deal nisseted. Hesh white, nearly beurre 

 or buttery, with a little grit, [or stoniness] at the 

 core— particularly sweet and rich, though not very 

 juicy. It ripeus in the middle of November, but 

 remains a considerable time without spoiling. 



In the London Hort. Transactions, vol. v. part i. 

 is a notice of the Ilardeupont de Priutems, or 

 Beurre Ranee as the French call it. 



4. Beurre Ranee. This is a very superior seed- 

 ling raised by Mr Hardenpont, of Mous, and call- 

 ed the Hardenpont de printenis, (so called because 

 it does not ripen till April — the English name 

 would be " Spring Hardenpont.") Mr Turner of 

 the London Hort. Society says he believes it to be 

 the same which Mr Noisette calls ni the " Jardin 

 Fruitier" Beurre d' hyver. [If this conjecture he 

 right we have it in this country under both names 

 —for trees of the Beurre d' hyver have been often 

 imported and sold in Boston, though I believe 

 neither these, nor the Hardenpont de printenis, 

 have yet borne. I beg gentlemen who may have 

 the Beurre d' hyver, to give notice when it bears, 

 that we may know whether it is a synonyme of the 



Hardenpont. Hardenpont is the right name J. 



Lowell.] 



The Hardenpont resembles, says the London 

 Hort. Society, the Colmar in form — !i it it is larger, 

 and not so blunt at the insertion of the stalk. — 

 The eye is large, very little sunk — stalk long — 

 skin green, never becoming yellow, n')r partaking 

 of red, sprinkled with many minute hrown spots. 

 Flesh greenish white, melting, with a little grit at 

 the core, very juicy, sweet, and high flavored. — 

 Specimens of this very excellent pear were re- 

 ceived from Mr Parmentier of Eighien. The 

 tree bears well as a standard, and tlie fruit keeps 

 well till March and April. [Probably this pear 

 will be the most valuable of all. There is a beau- 

 tifully colored figure of it in the above cited work. 

 It is exceedingly like the St Germain to my eye. — 

 J. L.] 



5. In the London Hort. Transactions, vol v. 

 part ii. notice is taken of a pear called the Bezy 

 Vaet pear. [We would remark here that the pre- 

 fix Bezy is very common to French pears, and it 

 may be useful to our readers to know that it sig- 

 nifies " wilding," or wild pear — thus the Chau- 

 inontelle is called Bezy de Chauniontelle, meaning 

 the wilding of Chaumontelle.] " The Bezy Vaet 

 pear is one of the numerous new Flemish varie- 

 ties, the general cultivation of which will add ma- 

 terially to our stock of winter pears. The Bezy 

 Vaet resembles a very large Swan's Egg pear, 

 both in form and color, but the skin is smoother. 

 The flesh is yellowish, perfectly melting, with 

 abundance of rich sweet juice, and most agreeably 

 perfumed. Mr Parmentier states that in Flanders 

 it bears freely as a standard, and that the fruit 

 keeps till March and April. It is a great acquisi- 

 tion to our gardens." 



[This is the language of the Council of the Lon- 

 don Ilort. Society after trying the pear. I do not 

 know that it has reached our country. — J. L.] 



6. Colmar Epineuse — or (translated) Thorny 

 Colmar. This is another of the new Flemish 

 pears. It is a free bearer as a standard though it 

 does not attain a large size. It is of the Colmar 

 form, though rather more pointed at the insertion 

 of the stalk. The skin is greenish yellow, much 

 covered with russet — flesh yellowish, melting. 



sweet, and extremely rich— it keeps well till De- 

 cember and January, and probably still later. 



7. Delices Hardenpont, another new Flemish 

 seedling. This name imports the " Delight of 

 Hardenpont." It requires a wall to bring it to 

 perfection, but to which its excellence well enti- 

 tles it. [It may do well as a standard here. — J. 

 L.] Under favorable circumstances it attains to 

 three or four inches in length and two or three in 

 breadth. The skin is bright yellow intermixed 

 with green, and sprinkled with many green spots 

 — flesh very white, melting, juicy, and sweet, but 

 with very little perfume— ripens in November and 

 December. — London Hort. Transactions, vol. v. 



part V. 



[When this selection shall have been completed 

 I shall send you some admirable remarks from tliis 

 number, on the subject of the names of fruits, to 

 which the attention of all cultivators is invited.— 

 Nothing can equal the licentious and heedless 

 abuse of the names of fruits which has heretofo-e 

 existed in this country, but we are beginning .o 

 reform. If it were only a matter of curious acci- 

 racj', or a mere love of order which leads us ,o 

 wish a reform in our names, we might be justly 

 ridiculed, but it is of the last importance to hor:i- 

 culture. I have waited ten years for the bearing 

 of a pear tree, and at last found myself deceived, 

 because forsooth it pleased formerly the New York 

 cultivators to call the St Michael, the Vergalieu — 

 J. L.] 



8. Beurre Capiomont, or Capiaumonf — first 

 raised by M. Capiaumont of Mons. It is as large 

 as a St Germain, pyramidal tapering very nnich | 

 towards the stalk, which is long and slender — skin 

 smooth, light cinnamon color with a rich gold 

 color showing through it — in some specimens the 

 skin is darker and rougher — the flesh is white, 

 perfectly melting, with a rich sugared juice. We 

 have not observed that it has any jjerfume, but it 

 is a high flavored and valuable fruit. It has not 

 kept with us beyond the end of November. 



[The Capiaumont has repeatedly borne with 

 me. It fidly answers the above description, but 

 in the two last hot summers it has not kept be- 

 yond the 1st of October. I will say here once for 

 all, that I apprehend that both the winter and au- 

 tumnal pears will ripen with us from 6 to 8 weeks 

 earlier, than the same varieties do in England, 

 Flanders, or even in Paris. — J. L.] 

 To be eoniinved. 



REARING LAMBS. 



Mr. Fkssenden — I woidd, with pleasure, give 

 your correspondent, Mr. Barstow, of Maine, men- 

 tioned in your paper of the 13th inst. [page 267 of 

 the current volume of the New England Farmer,] 

 any information in my power, respecting sheep ; 

 but, as I have had but few years experience, and 

 get my information from books, and verbal inquiry, 

 i would have my suggestions taken with caution. 

 I do not think that there has any injury come to 

 his sheep from the hay of last year's growth, nor 

 that it is the cause of the lambs' dying, which 

 were dropped in February, which has been the 

 worst month in the late winter for lambs. But I 

 should presume, from his own account, that he 

 has been, and is now, injiu-ing them by nursing. 

 Yet I sympathise with him, for I too have a hun- 

 dred ewes, which, contrary to ray intention, began 

 to drop their lambs the first of January, and they 

 did well that month. The winter is a wrong time 

 of year for lambs to come. If they are not under 

 cover, they will die of exposure ; and when under 



cover, the lambs will be crowded in cold nights, 

 and smothered by the old ones. 



1 think that sheep which do not begin to drop 

 tlieir lambs until the last of March, may be kept 

 through the winter in health and good order, up- 

 on such hay as he describes, with, or without 

 vegetables; a little corn may be given at yeaning, 

 just to cause the milk to spring ; but I have always ' 

 heard it considered as heating and inflammatory, 

 so much as to cause the common sheep to shed 

 their wool, when given freely. A few oats are 

 good, given occasionally, from the middle of April 

 to the middle of May, to correct the scouring 

 which the young grass occasions ; the eflecls of 

 which may be seen in their dirty breeches. 



Instead of tar, turjientine, rosin, or si>irits of 

 turpentine, in mid winter, and towards sj)ring, 

 when they are looking for some green thing, and 

 finding none, I give my sheep elder boughs, which 

 they feed on with sufficient avidity for medicinal 

 purposes, and thus, I think, very much promote 

 their health and appetite. If any of the above 

 things are absolutely necessary, though I do not 

 know for what particular cou'plaint they are in 

 any case reconuneuded, I should prefer the rosin 

 ■ai jiowder, as that may correct the cough, which 

 o'"ten prevaUs among the old and poor sheep ; 

 and I know it to be a remedy for the heaves, by 

 giiing to a horse a table spoonful, with the same 

 qtantity of nitre, finely powdered, and given once 

 a day in his mess. I have several times stopped 

 thi disease, when coming on, in three successive 

 divs. 



But I should be cautious how I used boiled 

 nilk for young lambs, as recommended in an edi- 

 torial note; as it is considered, in our neighbor- 

 liood, as certain death to a calf within 24, and 

 nenerally in 12 hours.* If there is any informa- 

 ton in the foregoing, which you deem worth pub- 

 lishing, it is at your service. 



Yours respectfully, B. 



Bridgeport, March 17, 1829. 



* N»te by the Editor. — Boiled milk, however, is 

 more easily digested in the human stomach, than 

 raw milk, and reasoning fnun analog)', one would 

 suppose ihat the same thing would take j)lace 

 with respei^t to brute animals. We have, more- 

 over, the authority of Deane's N. E. Farmer, in 

 favor of the opinion suggested. In that work it 

 is asserted, [page 55, Wells & Lilly's Ed.], 



" If skimmed milk is given to calves, it should 

 be boiled, and suftered to stand till it cools to the 

 temperature of that just given by the cow. It i? 

 better boiled than warmed only." 



FOR THE NEW ENGLAXD FARMER. 



QUEEN BEES, CURCULIO, AND APPLE 

 TREE BORER, &c. 



Mr Editor — As the New England Farmer of- 

 fice has become the depository of many articles of I 

 curiosity, besides the beautiful copies of handsome f 

 prize Tulips, Polyanthuses, Hyacinths, Camelliaa, ' 

 Dahlias, and the large Wilmot Strawberry, iScc. I 

 take the liberty to send to you, for the inspection 

 and gratification of the curious, two large glasa 

 bottles, and five smaller ones, containing as fol- 

 lows — 



jYo. 1. A large piece of honey condj, with about 

 fifty dead bees on it, in the centre of which is the 

 Queen Bee* — all in a good .state of preservation. 



* Mr Rufus Howe lins tor sale swarms of noes, also Honey 

 in while comb— and will have for sale llie blossom Honey, in 

 while comb, Iweiily days after llie apple Iree buds appear. 



