CHOICE FRUITS. 99 



CHOICE FRUITS. 



A FARMER finds no little difficulty, and perplexity in making 

 his selection of fruit-trees from a nursery of many hundred 

 kinds. To avoid this difficulty, the writer proposes to give a 

 short description of a few varieties that will give general satis- 

 faction, but our limited room will not permit us to mention a 

 large number. 



APPLES. 



Early Harvest. — Frtiit medium size, bright straw-color, flavor fine — ripe 

 in August. 



Summer Qrieen. — Fruit large and oblong, striped v/ith red and yellow ; 

 high flavbr, and verj' Ime — ripe iii August. 



Rhode Island Gr'eeiiing. — Fnait large, skin greenish, flesh slightly acid, 

 and of fine flavor — keepstill May. 



Swaar Apple. — A celebrated w^inter fruit, in some parts of New England 

 and New York ; of fine flavor, skin greenish yellow, with red tinge — keeps 

 till March. 



Newtoivn Pippin. — A valuable apple of two kinds, the yellow and the 

 green; no difference in quality; keeps tiU June and retains its flavor; the 

 best fruit for pies and general family use. 



Fall Pippin. — This is the most valuable of all fall apples. Fniit large 

 and oblong ; skin smooth and greenish, slightly tinged with orange ; flesft 

 tender and mild — ripe in October, and keeps till February. 



Baldrvin Apples. — In many markets in die United States, this kind o* fruit 

 commands the highest price : color bright red, tinged with yellow ; flesh 

 sweet, rich, and juicy — ripe in November, and keeps till spring. 



Lady Apple. — Fruit small, color bright, deeply tinged with red on one 

 side ; flesh brittle and pleasant — ripe in November, and keeps till May. 



PEACHES. 



Yellow Rareripe. — Sldn red and yellow, fle.sh rich and delicious — ripe la 

 September. 



Morris Red. — Fruit large, skin greenish yellow— ripe in September. 



Columbia. — Fruit medium size, skin rougher, color a dai-k reddish, flesih 

 yellow — ripe in September. 



Morris White. — F rait large, skin yellowish, flesh white ; flavor rich; yaJ* 

 uable for preserves ; ripe in September. 



PEARS. 



Dearhon's Seedlinsr. — Medium size — ripe in August. 



Bloodprood. — A large fruit, with russet spots — ripe in August. 



Steven's Genesee Pear. — Of large size, color light gi-een — ripe in AugaaL 



Pound Pear. — Fruit large ; excellent for wanter. 



Seekle. — This is considered by many one of the best pears in the country , 

 color brownish, slightly rasset-tingod, with red next the sun ; flavor very rich 

 — ripe in September. 



Marie Louisa. — A fine pear, skin yellowish green, dai-kish russet, flesh T\(h 

 and mellow — ripe in October. 



CHERRIES. 



^ May-DnTce. — Fine and round ; grows in clusters ; skin dark red ; flesh 

 rich and juicy — ripe in June. 



Ox-Heart. — Fruit large, and heart-shaped ; color pale yeUow ; an excel- 

 lent quality — ripe in June. 

 Black Oz-Heart.— Fruit large, fine, and delicious— ripe in July 



