No. 216.] 159 



8. Heathcot, 8. Doyenne blanc, 



9. Andrews, 9. Louise bonne de Jersey. 



10. Buffam, 10. Doyenne Gris, 



11. Dix, 11. Beurre Diel, 



12. Lawrence, 12. Duchesse d'Angouleme, 



13. Columbia. 13. Glout Morceau. 



In addition to the above I will add a list of European varieties 

 of great merit, viz: Beurre d'Aremberg, Beurre d'Anjou, Beurre 

 Bosc, Eyewood, Henry IV, Van Mons Leon Leclerc, Marie Louise, 

 Winter Nelis, Paradise d'Automne, Passe Colmar, St. Ghislain, 

 Vicar of Winkfield, Urbaniste and Echasserie. For baking, Belmont, 

 Black Worcester, Catillac and Uvedale's St. Germain. 



Plums. 



American varieties. European varieties. 



No. 1. Jefferson, No. 1. Green Gage, 



2. Columbia, 2. Purple Gage, 



3. Washington. 3. Coe's Golden Drop. 



To this list of plums I will add the following American varieties, 

 as worthy of a place in every good collection, viz: Purple Favorite, 

 Huling's Superb, Imperial Gage, Lawrence's Favorite, Bleecker's 

 Gage and Bingham. 



Cherries. 



The best varieties of American and European cherries are very 

 dissimilar. I shall therefore submit a list of such varieties as I con- 

 sider of the best quality, viz: 



.American Varieties. 



Sparhawk's Honey, Downer's Late, Sweet Montmorency, Man- 

 ning's Mottled, Downing Red Cheek. 



European Varieties. 



Black Eagle, Black Heart, Black Tartarian, Downton, Knight's 

 Early Black, Bigarreau, Bigarreau Holland, Elton, Florence, Belle 

 de Choisy, May Duke and Late Duke. 



By the foregoing statement it will be perceived that among the 

 well established apples and plums in this country, a majority are the 



