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THE GENESEE FARMER 



April 2, 1831. 



TKE GENUSES FARBIER. 



SATURDAY, APRIL 2, 1831. 



FLOWING AND PLANTING. 



On tins subject few of our farmers need any 

 instruction, but as many things published in 

 the Genesee Fanner, are designed for young 

 beginners, a few hints on these important op- 

 erations may be acceptable. It is well in this 

 country to break up lurf grounds in the fall, 

 which are intended for spring crops. By this, 

 much of the heaviest team work can be done 

 at a time when teams are strong, and the wea. 

 ther cool, and labor cheap. But where the 

 plowing has nit been done in the fall it 

 should be done as early in the spring as the 

 weather will permit. Much time and labour 

 may be saved by commencing this work right. 

 We are not to suppose that all lands require 

 the same management, neither do the same 

 iand9 for different crops require to be managed 

 in the same way, but as a general rule, it is de- 

 sirable 10 render turf lands as mellow as possi- 

 ble, with the least labour. For this purpose, 

 where there is a tough sward, as soon us the 

 ground is thawed two or three inches deep, 

 it should be thoroughly harrowed both ways' 

 with a sharp iron toothed lianow ■ this can be 

 done before the ground is sufficiently thawed 

 for plowing, and the sward more completely 

 cut to pieces, than could be done by the same 

 labour after the ground had been plowed. — 

 Where soils are light and dry, the earlier some 

 crops are planted ihe better. Peas which are 

 designed for early market should be sown as 

 soon as the frost will admit. Oats that are 

 sown early will be heavier by the bushel, than 

 those sown late, although the late ones may 

 grow the most straw. Spring rye cannot be 

 sown too early. Wo have known those three 

 crops sown together on strong lands with the 

 common quantity of seed of each, and each 

 kind produce almost as much as if sown sepa- 

 rately. Where they are designed for feeding 

 stock, we would recommend the experiment. 

 Corn should be planted in this section (rom 

 the sixth lo the tenth of May. Some farmers 

 say that if planted too early the seed will rot 

 in the ground. If your seed corn has been 

 well selected and preserved, you need not fear 

 that. 



Potatoes should either be planted earlv, or 

 not till June, as we would prefer the last of 

 June to the last of May. Those planted ear- 

 ly frequently make their growth befora the 

 midsummer drought, whereas those planted 

 the last of May, are frequently injured by, 

 while those of later planting make their growth 

 with, the later rains, and are better for keeping 

 through the winter. We would notice one 

 common error with regard to the rearing of po- 

 tatoes : 



It ia a received opinion that if potatoes 

 are planted on dry sandy soil, the produce 

 will be dry. This is diametrically opposed to 

 the fact. The best potatoes are allowed to b 

 produced in Ireland and the west of England. 

 There the climate compared with ours is cool, 

 and the soil contains much vegetable matter. 

 The best potatoes raised in the United States 

 arc on a high cold ridge of land, running east 

 from the east end of L;ike Ontario to Lake 

 Champlain ; also, on the high grounds of Ver- 



mont and Maine. In our southern states the 

 potatoes are waxy and poor in quality. The 

 nference to be drawn is, that they grow best 

 when cool. Now we know that our dry sandy 

 lands become very much heated in summer 

 weather, while our black boggy or peat soils 

 remain cool. Therefore, in proportion to this 

 difference, we should always preler soils tha' 

 contain much vegetable matter and that which 

 is damp and cool, rather than dry and warm — 

 no' that we would recommend soils that wouid 

 be oalled wet, or where water remains upon j 

 the surface, but such lands as are not subject jl 

 to the drought. We hope that the farmers of 

 Old Genesee will make observations upon this 

 subject ihe coming season, and let us know 

 the results, as wo think this crop has beaa 

 more neglected. according to its intrinsic valua, 



than any other 



POMOLOGY. 

 [Continued from page 93.] 



Esopus SpitzKiiburgh — From the well known 

 repu-ation oftbis npple, all red apples that are 

 brought to market are called spiizenburghs, 

 and a great many kinds have been cultivated 

 by this name, some of which are very inferio. 

 in quality; and so rare is the genuine appie, 

 that it is known but to few of our farmers.— 

 We shall be particular in desCi ibing it, to ena- 

 ble those who wish to cultivate it, to distin- 

 guish it from the spurious kinds. It is of mid 

 die size, rather long than round, or barrel sha 

 ped, being very square at the blossom end ; 

 rather uneven on the surface, or slightly ridged; 

 the color is a deep scarlet, and dotted over 

 with small light colored spots. The flesh is 

 crisp, and very yellow. It is plesantly acid, 

 with a rich mnsky or vinous flavor. Itisve 

 ry heavy, and yields a rich juice for cider, and 

 is accounted by some our best cider apple, it 

 is in eating from January until May, tnd few 

 kinds are more justly esteemed as a table fruit 

 The tree is a good grower, with long limbs, 



which are thickly studded with fruit spnrs. 



When left to itself, the tree becomes an alter 

 nate bearer, bearing one yeai so full as to en- 

 danger the tree, by which it becomes so mur-h 

 exhausted as not to show any fruit luSs the 

 next. This should be remedied by pickinc off 

 part of the fruit when young, by which man 

 agetnent it will bear successively. 



In selecting cions, the best criterion to judge 

 the tree hy. is the length of the limbs. The 

 top is flat and wide, and the colour of the bark 

 is a light grey with light spots. 



Green Newt.ncn pippin— This is justly estee- 

 med as one of .>ur latest keeping apples, which 

 is in eating from March to July. This apple is 

 of middle size, and rather flat, of a deep green 

 colour, the flesh very crisp and hard, of .-, 

 sprightly acid flavor. The tree ia of rather 

 slow growth, with small limbs, and the shape 

 of the tree is rather flat. The applo has a ve- 

 ry smooth skin, but it is very liable in this vici 

 ty to the mildew, which in many cases cover- 

 and destroys the fruit. Very Tew apples of 

 •his kind can be found without more or less 

 spots upon the skin, and yet it is well worth 

 cultivating. Tno trees are not great bearers. 



Yellow Newtown pippin— Few American ap 

 plea have such a reputation abroad as this, ow- 

 ing to the lirge quantities that are shipped ... 

 England and "ther parts of Europe. This 

 J like the preceding variety.keeps long, and is of 



a brisk acid flu or. The shape of the apple is 

 long and square at the ends, the color of a pale 

 green, changing to yellow. The tree is a bet- 

 ter bearer than the preceding. 1 do not con- 

 sider either of them good cider apples. 



Rhode Island Greening — Perhaps this apple 

 is more generally known through the western 

 part of this stale than any other. In size it 

 is above the middle, often weighing three- 

 fourths ot a pound. The colour is of a deep 

 green, changing to a pale yellow when fully 

 ripe. It is very smooth, and the tree is a 

 yearly and good bearer. The shape of the top 

 is flat, the limbs large and strong, and the 

 young wood covered with a white down. It 

 is not a good cider apple, but nevertheless a 

 valuable one to cultivate. It is in eating from 

 Jinuary to May, and is an excellent cooking 

 tpple. 



Roxhury Russeting — This apple is known by 

 a variety of names, in western New York.sue], 

 as English russeting, Boston russeting, ifrc. It 

 is under middle size, flat in shape, moderate 

 russet, with a blush on the sunny side. The 

 flesh is firm, of a yellow colour, with a rich 

 sub-acid flavor ; it keeps well, being in eating 

 from February lo July. The tree has rather ;. 

 flat top, the limbs iarge and strong, and thick- 

 l\ set with fruit spurs. The tree is a good 

 bearer, and we consider this and the Pommc 

 Gris, two of the best of our russet apples. 



Pummt Gris — This apple is of French ori 

 gin, and is cultivated much in the Canadas. — 

 It is of small size, and of flat shape, of a fine- 

 yellow russet color, the flesh is firm and ten- 

 der, and full of rich juice, which has a musk v 

 agreeable sub-acid flavor. It is one of the 

 richest table fruits for winter, being in eating 

 Com January to June. The tree is a »ood 

 bearer 



Winter Russet— This is one of the longest 

 keeping apples we have, being in eating from 

 .Hay to July. Ihe tree is of rapid growth, 

 with straight upright shoots, which are long, 



and are apt to break when loaded with fruit. 



The bark is of cinnamon colour, and the tree 

 is one of the hardiest we k,-,ow of. The grea. 

 test recommendation this fruit has, is its dura- 

 bility. The apple is of middle size, of coni. 

 cal shape ; of a russet color, the flesh rathei 

 touuh, and of an unripe, sub-acid flavor. 



Black MhjfiowcT — A fall apple, of singular 

 shape and colour, baing'of a dark purple, stri- 

 ped with green, and covered with a ligh: 

 bloom. It is in eating from October to Janua- 

 ry, is of pleasant flavor, but rather dry; it lo- 

 ses its flavor before it rots, and becomes very 

 insipid. The tree grows with small crooked 

 limbs and flat bushy top. Notwithstanding 

 its short durability, a few trees in an orchard 

 arc well, as the apple makes a singular appea- 

 rance in a dessert. It is not a good cider ap- 

 ile. 



Bourassa — This is accounted one of the 

 best winter apples of the Canadian market. It 

 is of a beautiful red colour, with some spots 

 of rust. In its shape it resembles Bradocfc's 

 seek no-further, being conical, and of middle 

 • us. it is in eating from January to June, and 

 is certainly one of the best apples of the sea 

 •on. The flesh is of a nrh yellow color, very 

 andcr, and full of juioe, which is highly per- 

 imed. This apple deserves to be more e\ 

 lansively cultivated in the states. 



