Vol. VII.— No. 38, 



AND HORTICULTURAL JOURNAL. 



201 



ty, N. Y. says " It is indispensable, that plants put 

 in live fences, whether with or without a ditch 

 should be kept free from weeds and grass for at 

 least the three first years, otherwise they become 

 stunted, mildewed, and die, or have a very unequal 

 «nd slow growth, and never make tolerable fences. 

 They are also to be protected against cattle of all 

 kinds ; cattle, horses, and sheep, would bite off 

 and tread them down ; hogs would root them up. 

 They must, therefore, have a fence on both sides 

 of some kind, sufficiently strong and tight, howev- 

 er, to exclude animals of all kinds, until they be- 

 come a strong fence of themselves, which may re- 

 quire from six to ten years." 



The expense of such protecting fences, may, 

 however, be avoided by not suffering cattle, hogs, 

 &c. to run in the field, which is to be fenced with 

 a hedge, till the latter is fully grown ; and plant- 

 ing a live fence within a dead fence already stand- 

 ing on the j)reniises. 



Another disadvantage attending thorn fences is, 

 that they are liable to be destroyed by the apple 

 tree borer, and are annoyed, we believe, by the 

 caterpillar. Breaches in hedge fence, made by 

 these or by other means, can only be repaired by 

 a dead fence, or by setting other plants, which are 

 many years in acquiring the requisite growth and 

 strength to stand without protection. Moreover 

 the young plants never thrive well between the 

 old ones. We believe, likewise, that there are 

 very few hedges, which present an adequate bar- 

 rier against swine. Another very strong objec- 

 tion against live fences is that they cannot be 

 Oioved. This may be important, not only in con- 

 sequence of the changes in form and disposition of 

 lots, itc. which the owner might wish to make 

 during his life, bat after his death ^t may become 

 necessary to divide the farm among his heirs, and 

 in that case a live fence prevents or renders very 

 difficult the partition, which circumstances may 

 require. A consideration of these objections to 

 hedges has made us almost a convert to the opin- 

 ion of Dr Cooper, who, in the last l*hiladel|)hia 

 edition of Willich's Domestic Encyclopedia, says, 

 " I greatly doubt whether any hedge is so profita- 

 ble as a good post and rail fence, with the bot- 

 toms of the posts well charred." 



There are, however, no doubt, situations and 

 circumstances in which hedge fences are eligible. 

 But to give directions for rai-ing them would be 

 rejjeating what we have heretofore published, and 

 to which our correspondent, who it seems has 

 " subscribed for our [)aper," may direct his atten- 

 tion. We will, therefore, refer him to the New 

 England Farmer, vol. v. pages 41, 174, 182, 209, 

 237, vol. vii. 53, 166, 206, Fessenden's New 

 American Gardener, page 156. 



If our correspondent is not in an error relative 

 to tobacco ])lants proving a protection against lice 

 on cabbages and turnips, his information is very 

 yaluable. It sometimes happens, however, that 

 insects die, or disappear in a course of nature, and 

 we erroneously attribute such effects to our agency. 

 We will, with pleasure, give such information as 

 our books afford relative to curing tobacco. 



Cut off the tops of the plants at the height of 

 about three feet more or less, as tbey may be more 

 or less thrifty, except those designed for bearing 

 seed, and let those be the largest The cutting 

 should be done so early as to let the upper leaves 

 acquire a size equal to the lower ones ; and let 

 all the plants be cut at the same time, whatever 

 ibe size, in order that good thick leaves may be 



afforded. Let the suckers, which shoot out from 

 the foot of the stalks be also broken or pinched off 

 as they appear. 



The ripeness of tobacco may be knovi^n by small 

 dusky sjjots appearing on the leaves, and by their 

 feeling thicker than usual. Then cut them down 

 at the roots, on the morning of a sunny day, and 

 let them lie .singly to wither ; but be careful not 

 to let them get sunburnt. When withered, lay 

 them in close heaps, under cover, to sweat, for 

 about forty-eight hours or more. After this hang 

 them up under cover to dry. The way to do this 

 is by running two stalks on the sharp ends of a 

 stick, and thus suspending them across a pole, at 

 proper distances from each other. As the plants 

 become dry and brown, place them nearer to each 

 other, when the air is damp, so that the leaves do 

 not crumble. When they have hung till all the 

 greenness has left the leaves, and when they are a 

 little damp, strip them off', pack them in casks, 

 well pressed down, and keep them in a dry place. 

 They will be better for use after the first year. 



FOR THE NKW ENGLAND FARMER. 



NOTICES OF THE NEW PEARS. 



(selected from foreign works.) 

 ( Continued from page 2S3.J 



8. Beurre (V Aremherg — " It is as large as a 

 Brown Beurre, but more irregular in form. Skin 

 rough, and of a dark cinnamon color, with a few 

 large spots of yellowish green showing through it : 

 the flesh is perfectly melting, juicy, and sweet. — 

 Specimens from the garden of John Ludlow, Esq. 

 did not keep beyond the last of October, but some 

 received from Mr Parmentier, at Enghien, ke])t 

 till the end of November. Mr Parmentier, in some 

 manuscript notes says that it will continue in eat- 

 ing from January till the beginning of May. — Lon- 

 don Hort. Trans, vol. v. part iv. 



[The following remarks cf the Secretary of the 

 London Hort. Society, merit attention, as show- 

 ing the extreme difliculty of preventing confusion 

 in names even of recent fruits, the origin of which 

 can be certainly traced.] 



" This is sometimes called the Due D'.iremberg, 

 and the Poire D'Jlremherg. It is also called by 

 Dr Van Mons, the Colmar Deschanjps, having 

 been raised, as he says, by Mons. Deschamps. A 

 pear of this name is described by M. Noisette, in 

 the Jardin Fruitier, ]>age 170, and is there stated 

 to have been bought by him in 1806, from the gar- 

 den of the Prince D'Aremberg. Specimens oftliis 

 pear have been received from M. Noisette, but it 

 proves to be not the Beurre D'Aremberg, but the 

 Gloux Morceaux of which I shall speak hereafter. 

 Mr Braddick and others have grown this latter 

 pear under its erroneous name." 



[It is probable from the above account that our 

 nurserymen who imported the Beurre D'Arem- 

 berg of Noisette from France, recoived the Gloux 

 Morceaux instead of it. To be sure they have 

 got a fine pear, but still not the Beurre D'Arem- 

 berg. I presume that the tree sent to me by Mr 

 Knight is the true one. — J. L.] 



Bezy Vuet — oftliis pear notice is taken above. 

 We shall only add, that Mr Parmentier stated that 

 it woidd keep till April, but Mr Turner, Secreta- 

 ry of the London Hort. Society, never found any 

 remaining good after the end of November — a 

 wide difference indeed ! The tree bears abun- 

 dantly. 



La Bonne Malinoise. Some account of this 



J pear has been given. We now add, that it has 

 since been produced in England, and maintains 

 the high character before given of it. In the 

 former notice it was said to resemble the Chau- 

 montelle, but the description was not so accurate 

 as it might have been. It has in fact more the 

 shape of a Colmar — ripens towards the end of No- 

 vember — flesh melting, and extremely rich and 

 sweet. 



9. 7%e Forelle. This is the same as the pe^ 

 called here the Florelle. It was probably a slip of 

 the pen in the catalogue sent by Mr Knight. It 

 is a German variety brought into Flanders. It is 

 named Forelle (or Trout) from its bright color, 

 which resembles the bright spots in that fish. It 

 is given in the Genevan, and some French cata- 

 logues under its translated name. Poire truite, [qr , 

 Trout pear.] It is the size and shape of the Doy. 

 enne Blanc, (St Michaels) though perhaps a little 

 more oval. Skin bright yellow, very deep red on 

 the exposed side, surrounded by a brown or red* 

 dish ring, giving to the whole fruit a remarkably 

 beautiful appearance. The flesh quite melting, 

 without grit — juicy and very sweet but without 

 perfume. It ripens in November and will proba/- 

 bly keep longer. It is not a pear of the first class, 

 although possessing very considerable excellence, 

 but its extraordinary beauty will always recom- 

 mend it for the dessert. 



10. Riehe Depouilk. It resembles the St Ger- 

 main in shape and size — it is well rounded at the 

 eye, which is somewhat prominent, and tapers 

 considerably towards the stalk, which is rather 

 thick, and about an inch and an half long. The 

 skin is of a clear citron (or lemon) yellow, with a 

 slight tinge of scarlet on the exposed side, a httle 

 mottled with russet, and the whole rough like the 

 skin of an orange. The flesh is white, melting, 

 not perfumed, but sweet and very pleasant. [Time 

 of ripening not noticed. I have not heard of thi» 

 pear in this country.] 



11. Passe Colmar — raised by M. Hardenpont of 

 Mons. Dr Van Mons also calls it " Fondante de 

 parisel." It is as large as a Colmar, but more ta- 

 pering towards the stalk. Skin pale green, slight- 

 ly marked with red on the exposed side, and 

 sprinkled with minute green spots. Flesh yellow- 

 ish, melting, though not buttery, very juicy, and 

 extremely sweet. It keeps well to the end of De- 

 cember, and even later. 



12. Hie Passe Colmar gris de Precel — (thatig 

 the Grey Passe Colmar of Precel.) This pear was 

 raised by M. Precel, of Enghien. It is larger than 

 the Colmar, and more irregular in sliape. The 

 skin is dull yellow, with a tinge of brown red on 

 the exposed side, and is spotted with a few 

 patches of brown. The flesh is white, of the tex- 

 ture of the Colmar, and juicy, extremely sweet, 

 and agreeably perfumed. I have not tasted it, 

 says the Secretary of the London Hort. Society, 

 later than November, hut Mr Parmentier has pre- 

 served it good till June .'.' 



13. Beurre Diet — raised by Mons. Van Mons, 

 and named in honor of Dr Diel, author of a cele- 

 brated work on Pojnology, or Fruits. It is as 

 large as a fine Sunmier Good Christian, and re- 

 sembles it in shape. Skin is smooth — flesh white 

 and melting, with a rich sweet juice — ripens in 

 November, but will keep through the whole of De- 

 cember. 



14. Urhaniste — raised by Count Coloma, and 

 has been fruited by Mr Braddick and Mr Knight. 

 Egg shaped — very even in form— eye a little sunk 



