Variations in Fruit. 363 



stocks, or are liable to be exchanged for others equally fleeting. We will 

 mention one instance of a Beurre Diel graft on a side limb of a tree on 

 quince stock which produced fruit of medium size and excellent quality, 

 entirely free from the cracking to which this variety is liable, but so thick- 

 ly covered with russet that they were only recognized as Beurre Diels by 

 the foliage. A graft of Bartlett in the centre of the tree produced fruit 

 remarkable only for the excellence of the specimens. There was another 

 tree with Beurre Diel in the top, and some limbs of Jaminette below, 

 which we thought ■'ve would make into Beurre Diel, so as to have the 

 tree all alike. So we took some grafts from the limb which bore the 

 russet Diels, and some from a tree which always gave the ordinary green 

 ones, and grafted into the Jaminette, marking both carefully. The re- 

 sult was that the fruit from the russet grafts was decidedly more russety 

 than that from the other grafts, but far less so than that borne on the 

 limb from which these russet grafts were taken, and in a few years this 

 distinction faded wholly away. 



The Beurre Diels produced on walls in England difler so much from 

 tliose borne on standards, that a plate of both is given in the Pomologi- 

 cal Magazine, and no one would ever suspect both to be portraits of the 

 same variety. Yet we have no doubt that this great difference would 

 disappear with the circumstances which produced it, and that if a graft 

 taken from the standard were trained on the wall, the fruit would soon 

 assume the samp character with that produced by other wall trees, 

 and vice ■versa. 



We have said that we know of no instance in which any variety pro- 

 duced in this way has come into cultivation as a permanent variety. 

 Perhaps we aught to except the different striped varieties of pears, such 

 as the Striped Long Green, Striped Saint Germain, and Striped Rousse- 

 let, which have been many years in cultivation, and the more modern 

 striped varieties of Duchesse d'Angouleme, Madeleine, Beurre d'Aman- 

 lis, and perhaps others which we do not now recollect. The streaking 

 of the green with yellow extends to the wood as well as the fruit, and 

 as there is no striped variety of which there is not first a plain one, and 

 as the departure from the plain variety is uniform in all, it appears al- 

 most as if they must be artificial productions. This supposition seems 

 impossible, however ; and though we have no certain knowledge that 

 they originate in accidental variations, we cannot account for them 

 otherwise. We know no reason why they should not originate in this 

 way as well as the many variegated-leaved plants which have within a 

 few years become so fashionable, and with wlfich they have one point in 

 common, the variegated leaved plants and striped pears being less vig- 



