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ROCHESTER, DEC. 24, 1831. 



NO. 51. 



FUUIjISHED 11 I L. TVCKEIi «fc CO. 

 At tin: Office of the Daily Advertiser. 



Terms — $*2.S0 per BDDUSD, or 



if paid in Jtiivance. 



N. GOODSEI.L, EDITOR 



HORTICULTURAL. 



We have been looking over Forsyth's Treatise 

 in the culture and management of fruit trees, 3d 

 edition, published 1803, particularly that part 

 treating upon apples, and find it goes far to prove 

 the position we have taken, that we are not to 

 look to England for choice varieties of fruit, but 

 should consider that we have ample resources 

 within ourselves for furnishing the most complete 

 assortment of apples that can be found in the 

 world. Was it not that the apples which have 

 been produced from seeds in this country, are gen- 

 erally preferred to those varieties enumerated by 

 Forsyth, most of which he claims as of English 

 origin, how are we to account for there being sp 

 few of them cultivated in our orchards, at the 

 present day ? !t cannot be said it is because we 

 have had a prejudice against importing varieties 

 on the contraiy, there lias ever existed a kind of 

 mania to procure from England, even at great 

 expense, varieties which if fom.d in one of our 

 seedling orchards, would never have been consid- 

 ered worth cultivating. But the true cause, why 

 rpore of those varieties named by Forsyth are not 

 to be found in our orchards at present, is, because 

 in this matter, interest, that touch-stone of patriot 

 ism, has prevailed over piejudice, which has only 

 cast her shadow over the fact, that many of our 

 native varieties have been called " English russets, 

 English red streaks, English pippins, and Eng- 

 lish pearmains," merely to give them a kind of 

 currency with 'hose who were disposed to des- 

 pise every tiling which was American. By look- 

 ing over Forsyth's list, we will recapitulate which 

 of them are in general cultivation in the states, 

 and whether they are. of English origin. Fhe 

 first we meet with, which is much approved of, orj 

 known in our orchards, are the R;d and White 

 Calville : these are of French origin, and are cul- 

 tivated to a considerable extent in the Canadas, 

 and in some orchards on our northern frontiers ; 

 and it is believed that they originated in Canada. 

 The next on his list, with which we are ac- 

 quainted, is the Fameuse : this is a fine apple, and 

 he tells us " was introduced into England from 

 Canada," where, or in tJie states, it probably ori- 

 ginated : it is one of the finest apples of the sea- 

 son in Montreal Market. The Fenouillet or 

 Pommed' Anis, is another known with us, but 

 less cultivated. After this, he speaks of a Gilli- 

 fiower, and several golden apples, as Russets, 

 Pearmains, &c. Now the names of Pearmains, 

 Russets and Pippins in this country, are very in- 

 definite. Then comes the " Golden Pippin," the 

 boast of the English travellers, more particularly, 

 than of their horticulturists. Forsyth says the 

 French " own it to be of English origin." He 

 gives a more accurate and lengthy description of 

 this apple, than of any other; and says, " it is cer- 

 tai nl i/ the most ancient, as well asthemost excel- 

 ■ i nt apple that v;e have." We grant it, but we do 

 not agree with him when he says, " there are few 

 countries abroad where it succeeds well." It cer- 



tainly does much better in America than in Eng 

 land, and is known to most of our orchardists by 

 the name of Tahnan Sweeting; but is only con- 

 sidered at most, a second rate apple. He de- 

 scribes an apple which he calls a Holland Pippin: 

 but his description does not agree with the apple 

 which we cultivate by tfiat name. The Juneting 

 described by him, is supposed to be the same as 

 tnat cultivated with us, but when or where it ori 

 ginated, he does not mention. The Newtown 

 Pippin he says " is an American apple, but said 

 to be originally from Devonshire." He might as 

 well have said that the Mississippi was a fine 

 American river, but was taken from the Thames. 

 Again, "this apple has a fate flavor, if not kept 

 till too ripe, when it becomes mealy. It is in eat- 

 ing from November to January." Now this must 

 have been an intended misrepresentation, as these 

 are the best apples sold in the London Markets, 

 during the spring months, when they are worth 

 from six to ten cents each ; and we never saw an 

 apple in that market of that name, that the vend 

 ers claimed as having grown in England, but 

 were imported from the United States. The 

 Nonsuch and Nonpareil mentioned by him, are 

 not described with sufficient accuracy to designate 

 them : we have two apples known by those names, 

 but we believe both originated with us. The 

 Pomnie Gris is well described by him, and al- 

 lowed to be an American apple, and carried to 

 England front Canada, by Mr. Barclay. This 

 is one of the most valuable apples of the Cana 

 das. " Pomroy" — we have an apple which is con 

 siderably cultivated in the states, called Pomme 

 du Roi, or king s apple, which may or may not be 

 the one he describes. The Royal Russet is con- 

 sidered by many the same as our Boston or Rox 

 bury Russet, which Mr. Prince puts down as an 

 American apple. Seek-no-farther — Forsyth men- 

 tions an apple by this name, but his description 

 does not agree, with either of the two apples cul 

 tiv ite ! in this country under that name, one of 

 which Mr. Prince has marked as an American 

 apple. These are all the varieties named by 

 Forsyth, with which we are acquainted as being 

 much cultivated in the United States, out of his 

 list of three hundred, six of which are decidedly 

 American, one French, and one unknown. No 

 if we have been importing varieties of apples 

 from England ever since the first settlements of 

 the country, and have not as yet procured one that 

 has been thought worthy of general cultivation; 

 whereas, we have during the same time received 

 five or six from Canada, where is the propriety of 

 continuing the importations, and paying great pri- 

 ces for them, when we should be so much more 

 likely to be benefitted by sending to Canada; but 

 as long as we will purchase, so long they will 

 come out with new varieties with high sounding 

 names, for us to buy, to try, and then reject. 



The truth is, the people of England are not pre- 

 pared to judge of the qualities of an apple, when 

 compared with the Yankees; their climate is so 

 cold and humid, that they never did, nor never can 

 raise this fruit in that perfection that the northern 

 states do ; and when we hear a cockney telling of 

 their Golden Pippins, and their fine bottled cider 

 of Herefordshire, it always puts us in mind of 



| Pat and the pumpkin in the pear tree. On thf 

 other hand, when I hear Americans telling how 

 they haTe sent to England for this, that, and the 

 other thing, I sometimes wonder how such mei 

 could consent to marry any one short of an ini 

 ported woman. And yet, the English horticnl 

 turists are more praiseworthy than we are. — 

 They, with a climate unfavorable to many kind- 

 of fruit, have persevered, and by artificial means 

 have out-natured nature, and can boast of being 

 able to furnish their tables through the year, with 

 choicer desserts than any other people : while we, 

 favored with the prodigality of nature, are con 

 tent to send to the shores of the Mediterranean, 

 and receive some half decayed fruits of the same 

 varieties, that an Englishman would receive from 

 his conservatory; and it has been remarked, that 

 there was no part of the world where pine apple> 

 might be found every day in the year, in such per 

 fection as in England. 



BOTS IN HORSES. 

 In a late number of the American Fanner is pub 

 lished a letter from Doct. R. R. Harden, of Geor 

 ia, in which the writer puts forth a new theory con 

 cerning Bots in Horses, which is, that bots never 

 kill horses,neither dc they feed upon them until af- 

 ter death. In the first place, he asserts that all 

 horses have bots, but that fat ones have more that; 

 poor ones, and infer • that there is but one way 

 of expelling them, viz: " to starve the horse, and 

 use him badly." He says that horses that are 

 out of use and at pasture, never die with bots ; and 

 his reasons for this, is, that cholic causes the death 

 of many horses, which is often occasioned by in 

 judicious feeding and use: and that immediately 

 after the death of the horse, the bots as if by in 

 stinct, perforate the intestines, for the purpose of 

 making their escape. On the contrary, he asserts 

 that if a horse is opened the moment that he is 

 dead, the stomach will never be found perforated 

 If this is correct, it is a pretty strong argument in 

 favor of his theory. He mentions a case, when u 

 race horse killed himself jumping over a fence, 

 and was opened a few hours afterwards, when it 

 was found that the bots had near y eat up his 

 stomach. He examines the common means ap- 

 plied for the relief of horses said to have the 

 bots, by putting them into different solutions, and 

 noting the effect in the following manner: — 

 ' Twelve two ounce vials had bots put in them ; 

 one had milk put in it, another water, another 

 nothing as a standard : we then tilled the others 

 with a strong solution of copperas, a solution of 

 arsenic, aquafortis and water, a solution of corro 

 sive sublimate, etc. nine of them being rilled with 

 such things as were thought to be most likely to 

 kill them. The arsenic, copperas and aquafortis 

 appeared to have no effect upon them ; they ap 

 peared fully as contented as those in the water. 

 Those in the laudnum, however, moved less th.i 

 the others, remaining apparently dead at the bot 

 torn of the vial, but moved when touched : aftei 

 keeping them until we were all satisfied that 

 nothing that a horse could take would injure them, 

 they were all thrown away." This is in accord 

 ance with the declaration of a friend of ours, who 

 says that he has seen the experiment tried, of 



