92 



THE GENESEE FARMER 



March 26, 1831. 



THHaBNSSEE VABXtSim. 



SATURDAY, MARCH 26, 1831. 



MARCH. 



Thi9 may properly be called a month for pre- 

 paration, ratlier thnn for finishing business, 

 with tho Farmer. Nevertheless, it is a verv 

 importunt time to those who would have 

 their work well done, for unless work is done 

 in season, it canno'. be called well done ; and 

 in order to have it done in season, it must be 

 commenced in season. The weather during 

 this month is very variable, and out -door work 

 frequently interrupted by storms. Ye: this 

 should not lessen the exertions of the farming 

 man ; let him always remember that when he 

 cannot work out doots, there is enoujh to be 

 dune within; therefore he should never be 

 idle. 



During stormy weather he should examine 

 his field and garden seeds, and see that ihe 

 quality and quantity are suitable for his ap 

 proaching wants. Cider barrels that have been 

 emptied during the winter should be rinsed out 

 first with water, and afier that rinse them with 

 lime-water ; then bung them perfectly tight — 

 see that the tap and vent holes are tight, when 

 ihey may be packed away. Wood for sum- 

 mer should he cul and piled up, as it is a great 

 hindrance in the summer to allow a man to 

 chop wood, besides the axes are dull at that 

 season. 



It is well to split rails, and lay them in a fa- 

 vorable situation to dry, if they are not wanted 

 immediately on the fences; repair gates and 

 bar-posts, aa a broken post may occasion the 

 loss of a crop. It is useless to raise crops un- 

 less they are well fonced. Ploughs, carts, 

 harrows, yokes, hoes, forks and harness, should 

 be pin in order. 



Much of the manure from the yard can be ta- 

 ken out upon sleds, while the ground is frozen, 

 with less labor than upon carts. Fences should 

 be repaired as soon as Ihe srnund will permit. 



Some farmers allow their catile to range o- 

 ver their meadows in the spring ; this is bad 

 policy, as the injury they do by rendering the 

 surface of the ground uneven, is g. eater than 

 the benefit derived by iheir feoding. Where 

 the surface of the meadows is not smooth, 

 they should be rolled, which will compensate 

 for the trouble; this should be done as soon 

 as the frost is out of the ground. 



Where meadows have been mowed many 

 years, it often happens that the clover anil 

 herd's grass havo been run out (to use the com- 

 mon phrase) by spear grass ; in such cases, it is 

 well to sow on more 6eed,and drag the ground 

 both ways, after which roll it. We have seen 

 flie crop of hay donblod by this management. 



Where hay is foddered out from stacks, care 

 should he taken to remove the manure before 

 the frost is all out of the ground. If left un- 

 til May, the grass roots under it will be killed, 

 and if not removed at all it will be several 

 years before the manure will be sufficiently rot- 

 ted to allow grass to grow upon it. When we 

 see tho slack pens remain in meadows through 

 the summer. wi:h the manure about them, we 

 think that it is bad farming. Pigs should 

 always be ringed, and sheep trimmed, before 

 they are allowed to run in the fields in the 

 spring. Parsnips that have stood in the ground 



through the winter, should be dug as early as 

 possible. 



Bee hives should be raised, and all the dead 

 bees, and whatever else is offensive to them. 



Red # GrMn Sweeting—This is one of the ap- 

 ples arranged by Prince in his catalogue. It is 

 a large fruit, and as the name implies, the color 

 is red and green striped. The flavor is sweet 

 eared from the hive. In shorl. March ami 1! and pleasant. The tree is agood grower, but 



April are two important months for nursing all 

 kinds of stock upon a farm. 



POMOLOGY. 



We have oinittted the descriptions of ap 

 pies for some time, waiting for Mr. Prince's 

 forthcoming work on Pomology, but as tha' 

 has not arrived, and the season for cutting ci 

 ons has, we will givo such descriptions of som> 

 of the best apples of this section ufcountrv 

 with their common names, as will furnish those 

 who have not had an opportunity of becoming 

 acquainted with them, some directions foi 

 making up a good assortment for the different 

 seasons. Aware of the confusion that exists 

 among Horticulturists with regard to nami s, 

 we shall endeavor to keep clear of local where 

 general names are known. 



Juncatiiig, Large Early, or Yellow Harvest — 

 This is ons of the earliest apples we have a- 

 mongus, ripe the last of July and first of Au- 

 gust, of middle size, rather flat, of a pleasant 

 acid flavor, colour yellow, wiih a slisht blush , 

 the tree is a good bearer. This apple is called 

 the Bow by many orchadists in this country) 

 but the growth of the tree is sufficient to dis 

 tinguish it from that apple. It is rather sm ill 

 with a flat top, the limbs of a dark color, free 

 from spurs, and produce their fruit at the ex 

 tremeties of a year's wood, where they often 

 part into three branches, each branch growing 

 very straight. 



Large Early Dough, or German Baugh — 

 This is one of the finest early apples, it ripens 

 about the tenth of August, is of a large size 

 rather conical shape, of a beautiful yellow whet 

 ripe, the flavor sweet, ami the flesh tender. The 

 tree is an annual bearer, of rather slow growth, 

 the limbs are curved, and have very yellow 

 bark. As the apple grows uncommonly fair 

 we do not know of any early apple that soil- 

 butter ,n the market. 



Tool's Indian rare ripe — This apple ripens 

 at the same time with the Bough, and is with, 

 out exception, the finest early apple we have 

 ever seen. It is very large, of a beautiful 

 light yellow, handsomely blushed on the sunny 

 cheek, with a pleasant acid flavor, and uncom. 

 monly tender, so much so, that they frequeni 

 ly break to pieces in Tailing from the trees; the 

 shape is rattier conical, and the fruit remarka- 

 bly fair. The tree is an annual bearer, and is 

 of fine growth and lofty appearance, and noeds 

 but little pruning. This is a new apple, and is 

 a native of this state ; and we most cheerfully 

 recommend it to all lovers of good fruit. It 

 should be introduced into every orchard. 



Golden Pippin — There is an apple known b; 

 this name in western New York. which is well 

 worth cultivating. We are not certain tlintil 

 is arranged in any of the eastern catalogues ; if 

 so, we do not know by what name. It is a 

 middle sized fruit, somewhat smaller than the 

 bough, of a bright yellow, and very sweet and 

 tender. It ripens about the middle of August. 

 The above four kinds, (two sweet and two 

 sour) indr the best suite of early apples with 

 which we are acquainted. They will contin.l 

 ue through the month of August. 



with us the young trees are rather shy bearers- 

 [t ripens in September. 



Large fall pippin, or Pound Sxreeting — There 

 s an ..|,plo cultivated in this county called by 

 these names, a few trees of which would be 

 well in every orchard. The apple is very 

 arge w ightng from twelve to twenty ounces, 

 ■of a light green, covered with a bloom, and 

 turning to a beautiful yellow when ripe. The 

 flavor is sweet, and the flesh tender. The 

 lee grows very thrifty, and the top is rather 

 broad, and the ends of the shoots when grow- 

 ing are covered with down, not unlike the 

 Rhode Island Greening. The apples should 

 be picked as soon as ripe, for if allowed to 

 hang on the tree they become watery, and are 

 good for nothing. They ripen in October, and 

 if picked seasonably, will keep until January. 

 Holland pippin — This is one of tho finest 

 looking apples of the season, large and well 

 sh;iped. of a pale yoliow colour, and sub-acid 

 flavor. The flesh is while and juicv, but not 

 very rich. Tiie tree is a thrifty grower, with 

 large upright shoots, and smooth bark. It is 

 in eating from October to January, and is fine 

 for Cooking, 



Seekno-furtherr — Thure are two apples known 

 in thu state by th<- same name, both very good, 

 and so nearly alike in flavor as not to be distin- 

 guished when eaten in the dark. The original 

 >>ne is a fine apple, of a deep red color, with 

 • mall l,ght specks, the size rather above mid" 

 iliiig, tapering toward Ihe blossom end, and 

 we do not know of any apple that is so nni- 

 "••rsally fair as this ; ihe tree is a constant bea- 

 rer, and has a beautiful lop, which seldom 

 wants pruning ; the limbs are well shaped to 

 -u.port their giowlh and fruit ; the bark is 

 smooth, and of a light grey color. The flavor 

 is sub-acid and musky, the flesh tender, and of 

 a beautiful yellow. As an apple for all purpo- 

 ses, there are very few that can compare with 

 it, It comes into eating in October, and will 

 keep till March. 



The oilier variety is supposed to havo origi 

 ■ iitetl in the neighborhood of Slockbridge 

 Maks. and is sometimes called the Stockbricbge 

 Seek-no-further. It is not as large as the pre. 

 ceding variety, bui is a very valuable apple. — 

 The colour is striped red and green, the flesh 

 inclining to yellow, and very rich. This apple 

 ke'eps longer than the preceding variety. The 

 tree resembles the other in arowth, but is ra- 

 ther thicker in the top, and more inclined to 

 tlnow out seekers ; like the other it is a good 

 bearer. Both kinds are excellent cider ap- 

 ples. 



Swaar — This is undoubtedly one of I he most 

 valuable winter apples of our western states. 

 It is of a middle size, well shaped, grows fair 

 is green in autumn, and is one of the heavi- 

 est apples known; as it ripens ii become- 

 of a bright yellow, and though of a subacid 

 flavor when green, the juice becomes extreme 

 ly rich in saccharine matter when ripe ; and w c 

 doubt whether aiy apple cultivated among us 

 gives a juice of greater specific gravity. Tin 

 growth of the tree is rather thick, and requires 

 much pruning ; the limbs arc thick, strong,an<! 



