CRANBERRY 



389 



forei^T 1 1 1 I 



and tLe 1 lu tl e Mi i 



States ot Amtn d~iUu tidted bj <_ 



hundred kinds of fruits of the / 

 mted at Bui 

 lington and pul h he 1 at Phil 1 1} hi 

 in 1817 Grape 1 i lit 



not included ii tl till 



but an article t 1 I \ 



Parmer for Juh 11 II 



was acquainted ■« ith 1 1 i \ t I had 



done muth grafting Hi 1 k I the 



time of the Downings an 1 w J au- 



thors The lUustraticnt, weie \ lue, 



but show mly the size an! itl i li t and 



whether it was dotted splashed i stieikel 



Co-^e said 181 1 that he had been for many Years 

 activeh engaged in the rearing plinting and cultivat- 

 ing of fruit trees on a scale more extensive than has been 

 attempted 1 v anj other individual of this count\ He 

 also had a nitunal reputation fir his cider at an age 

 when it wdb the most famous and characteristic bever- 

 age of the people, and when apple trees were cultivated 

 more for cider than for a table fruit. 



William Coxe belonged to one of the most retined fam- 

 ilies of Philadelphia. His early education was some- 

 what meager by reason of the Revolutionary war, but 

 he became a cultured gentleman. John Jay Smith gives 

 this pleasant picture of him: "Well do we reraeniber his 

 extensive library in his tine mansion tm the 'Bank' at 

 Burlington, when as a little boy we were assigned the 

 duty of bringing away, or taking home, some book or pam- 

 phlet from his ever open stores of information. » • * 

 His person was handsome, and his bearing that of the 

 'old-fashioned gentleman, improved by mixing in the 

 best society, but retaining the forms of the greatest po- 

 liteness and suavity, that modern usages are too rapidly 

 casting off. An errand to Mr. Coxe's was a cherished 

 privilege ; never was the opportunity neglected by him 

 to place in the hand of his visitor some fruit that he so 

 well knew would be appreciated by a youthful appetite. 

 The finest Seckel pears we have ever seen were not un- 

 frequent deposits. He had an especial fondness for the 



Seckel pear, which is certainly among the half dozen 

 most famous pears of American origin, and which was 

 pronounced by Downing to be the finest tlavored of all 

 pears." Coxe was made an honorary member of the Hor- 

 ticultural Society of London for making known the mer- 

 its of this pear through Dr. Hosack. The city of Bur- 

 lington has pvopptional interest, both natural and his- 

 torical, and lia- a l..iiiitv ,.t' its own. Either the first 

 willow or th.' lir-t |i.i|il:ir |.laiited there is said to have 

 been brought ti in IliMt.tv in the hand of William Coxe. 

 He planted ni.-mv tf-ms tm In-autify the town and, in par- 

 ticular, extended the front of the "Green Bank." It is 

 pleasant to think of William Coxe in connection with 

 the willow-fringed bank of the Delaware. Biographi- 

 cal details are unfortunately only too meager. A few 

 other details mav be gleaned from the Horticulturist 

 11:301-307(1856). W. M. 



CKAB'S-EYE VINE. Sen Abrii.s. 



CRAB-APPLE in its widest sense means a small 

 apple. The Crab-apples of history are fruits of Pijrus 

 baceato. For more restricted uses of the word crab, see 

 Pyrus. 



CEAMBE (old Greek substantive). Cruciferie. Per- 

 ennial hardy herbs, with small white, fragrant fls. in 

 panicled racemes: Ivs. mostly thick and large, more or 

 less cut or lyrate. Of easy culture. Little known in this 

 country. C. maritima, Linn. , is the Sea Kale (which 

 see). "C. cordifolia, Stev., of the Caucasian region, is 

 cult, as a border plant. It is an excellent foliage plant, 

 withstanding the winters in the northern states. Lvs. 

 very large aii'l Innv--, .-..rdnte and ovate, toothed, gla- 

 brous or iicini -- ■'- -' ill but very numerous, in great 

 branchy ). ail .li .and nearly as broad. Gn. 



50, p. 31;i. ' I . I I r the first two years from 



seed the i.lani mal .^ .i.ly lvs.; but the third year it 

 may be expected to bliami. after which the plant usu- 

 ally becomes weak and dies. l_ jj_ g_ 



CRANBERRY. A name applied to trailing species of 

 til.- u ■ni;- \";n, iiirnii . i: in.'tveit.). Of the true Cnuiher- 

 rir-a 1. i. ill North America, — the small 



(I.' " . , in.l the large ( F. mnm.iin-- 



p.iiii. 'IIh -. Hi liiii. li. swamps, where they trail 

 their slenikr -r.ins ami little oval evergreen leaves over 

 the sphagnum and la. -try turf. The red, firm berries 

 ripen late in fall, ami ..Itin persist on the vines until 

 spring, when well i.n.teited with snow. Each berry is 

 borne on a slender pedicel ; and the curve of this pedi- 

 cel in the European species is said to have suggested 

 the name Craneberry, which is now shortened to Cran- 

 berry. See laccjii !!(»!. 



The large Cranberry, Vacclnium macrocarpon, is now 

 cultivat.il ..II hundreds of acres in the United States; 

 anil tlii~ ( raiil..rry culture is one of the most special 

 ami int. r.-^rini.' ..f all pomological pursuits. This Cran- 

 benv irn.ws ..nly in North America; and North America 

 is tlie only country which has a domestic or cultivated 

 Cranberrv'. Because Cranberry-growing is such an un- 

 usual type of horticulture, it is thought advisable to 

 devote considerable space to it in this Cyclopedia. 



Cranberries may be grown i.n hind both low and high; 

 but it is the general .■\i..ii. ii. .• that low, boggy lands 

 are the only ones wlii.li l'i\ .■ i., inianently good results. 

 In the winter, the natuial ( i aiil.- riy bogs are usually 

 flooded, and in suniimi- tin v at-.- fn-e" of standing water. 

 The flowers are often ctuight by the late frosts of spring, 

 and the fruit mav be in.iured by the early frosts of fall. 

 Bogs are often ruined by fire in times of drought. In- 

 sects and fungi often play havoc with the crop. 



The ideal bog for Cranberry culture is the one in 

 which the natural environments of the plant are most 

 nearly imitated, and in which the grower can have the 

 greatest control over the diflSculties mentioned above. 

 It should have the following qualifications : (1) Capa- 

 bility of being drained of all surface water, so that free 

 water does not stand higher than one foot below the 



