164 PERMANENT PLANTATIONS. 



entitled to a participation in his enjoyments. As the fea- 

 thered race are persecuted and driven away fiwn our gar- 

 dens, insects become more numerous and destructive ; at 

 least this is the experience of most people, and should 

 lessen, if not entirely prevent, the cruel hostility that is 

 continually waged against them. 



5th. Selection of Varieties of Fruits for an Orchard. 

 This is a most important point ; the selection of varieties 

 must in all cases be made with reference to the uses to which 

 they are to be appropriated. The family orchard of the far- 

 mer, we will suppose to contain apple trees alone, as all the 

 other fruits are, or ought to be, grown in the fruit garden. 

 His selection of varieties must be adapted to his wants 

 and circumstances. In the first place, the number of his 

 family must regulate the proportion of kitchen and table 

 varieties. In the second place, he must consider how 

 many he will want for sauce, how many for baking and 

 drying, how many for cider, and how many for the dessert, 

 and what proportion of sweet and of acid. These are all 

 considerations that depend upon the habits, taste, and 

 mode of living of families, and for which no man can 

 provide, or suggest, but the planter himself. Then, again, 

 he must consider to what extent it may be advantageous 

 to feed apples to his stock, and provide for it accordingly. 



Without considering well all these points, a man may 

 sit down and select what are called " the best varie- 

 ties," and yet find himself badly suited when they como 

 to bear; for so it happens that a variety that may be 

 lest for the dessert will be exceedingly unprofitable for 

 other purposes. A hardy, vigorous, and productive variety 

 of medium quality, quite unfit for the table, may be infi- 

 nitely more advantageous for feeding stock, than a feeble 

 growing, shy bearing variety, quite indispensable for the* 

 dessert; and an apple may be excellent for sauce, for bak- 



