374 Notes and Glcaiiings. 



particular art about it. One has only to sow the seed of good fruit, all the better 

 if it comes from where many trees are grown in the same neighborhood, and 

 the best results will follow : not, of course, that many can be produced that will at 

 once take the place of those now in cultivation ; but good sorts can be obtained. 

 Many of the best fruits now on the list are chance seedlings that have been so 

 prpduced. The Seckel, Bloodgood, Fulton, Tyson, Collins, and a host of others 

 that we could name, are chance seedlings ; and, if such have been so produced, 

 why may not others as good or better 1 We believe that the work has but just 

 begun, and that year by year new pears will be added to the list, such as will 

 even surprise the veteran pomologist. We are confident, from our own experi- 

 ence and success, that what we have said in relation to the ease with which new 

 varieties may be obtained is strictly true. 



The Creveling Grape. — This is one of the most refreshing grapes on the 

 list, though not of the very highest quality. Its general reputation is looseness 

 of bunch ; but, under some circumstances, it produces very handsome bunches. 

 Unfortunately, in some localities, it is inclined to lose its leaves by mildew, when 

 the fruit fails to ripen. It ripens, when the foliage remains healthy, as early as 

 Hartford Prolific, and is a very much better grape. In some localities, it is not a 

 valuable market-grape, on account of its tendency to produce straggling bunches. 



We have received from a subscriber in Vineland, N. J., a photograph of a 

 Vicar of Winkfield dwarf pear-tree, bearing many specimens of this well-known 

 variety. 



There is much difference of opinion as to the value of this pear, and also as 

 to its quality. We have eaten it when it was quite good, and again have found 

 it worthless. The exposed specimens that color up on the sunny side are usual- 

 ly very good for cooking, and fair for eating. It is a hardy tree, though some- 

 what liable to fire-blight, and an enormous bearer ; does well on quince or pear; 

 fruit keeps well, grows to large size, and, on the whole, in many localities is well 

 worth growing. 



Pruning Grape- Vines. — There i.s io better time to attend to this impor- 

 tant work than in November and December. When the vines are to be laid 

 down under the earth, the pruning should be done by the first of November, so 

 that the cuts will have time to dry before the vines are laid down. We have 

 noticed, where the vines were laid down the same day they were pruned, that, 

 when lifted in spring, they bled as though the wounds, or cuts, were fresh. When 

 wood is to be used for propagation, it must be cut off before the extreme freez- 

 ing weather has injured it. Some varieties need very much more pruning than 

 others. Those inclined to make wood too freely should be pruned close. We 

 have often trimmed so as to leave but a single bud for fruit ; and, in some in- 

 stances, we have cut so as to have the plant push a dormant eye. During the 

 following year, the vine will not bear much fruit ; but it will become strong, and 

 better prepared for the succeeding season. In fact, many of the vines in the 

 country are over-pruned and over-fruited, and they need rest and less severe 



