No. 36— Vol.6. 



NEW ENGLAND FARMER. 



283 



bark of the stock, ii little .vood should be taken 

 up witli the knit'e, it should bo removed. The 

 cleft in the scion shoul.l terminate immediately 

 bulow a biiJ, for two reiisons ; the scion will be 

 less disposed to ^plit further, and, should it be bro- 

 ken off above the bnndairc, this bud will shoot and 

 save the ^'ralts. I'lie bandaflie should be removed 

 in about fi'ur weeks, or, as soon as the youni; 

 shoots have extended to the length of three or 

 four inches. Should this be neglected, the stric- 

 ture will impede the circul.ition .lud eventually 

 destroy the tree. I nive you a small sample of 

 the lust spring's grafting-, from which the liga- 

 ture was not removed. It exhibits the healing 

 process ; and also, the consequences of neglect- 

 in"' to remove the bandaje. Yours, &-c. 



J. HERRICK. 

 By the Editor. The kind of grafting mentioned 

 above appears to be a species of what is called 

 Saddle Grnftiiig. The head of the stock is cut off 

 obliquely by a stroke of the knife, the incision 

 commencing on one side and ending on the other 

 side, which forms the point of a wedge. The 1 

 scion is then split, or divided in the middle, longi- 

 tudinally, about two inches from its lower end, 

 and each half thinned and tapered to a tongue 

 shape. The scion is then placed on the stock, its 

 split sides embracing the wedge, and their lower 

 ends introduced between the bark and the wood 

 of the stock. 1 he samples, mentioned by Mr. 

 Herrick may be seen at the N. E. Farmer Office, 

 and will give a better idea and plainer exemplifi- 

 cation of this mode of grafting than can be com- 

 municated by words. 



Extracis f!-om ■ Prince on Horticulture." 

 PEARS. 



Early Gnen Chisel. — This is a green pear of 

 middle size, very full of juice, and the finest fla- 

 voured pear of its season ; it ripens about the end 

 of July. 



Jargonelle. — This is a fine fruit, ripening short- 

 ly after the preceding ; it is of a green colour, 

 with a little russet on the side next the sun, and 

 has a long neck ; it bears remarkably well, and is 

 sent in large quantities to the ^ew-york market. 

 In France it is called Cuisse Madame. 



Autumn Burgamot. — This pear is rather of ' a 

 small size, but is one of the finest flavoured melt- 

 ing pears ; it is in perfection in October. 



Crasanne Bergamot. — This is an extremely fine 

 fruit ; the flesh is very tender, and full of delic- 

 ious juice; it is one of the finest pears in eating 

 from November to January. 



Stckd. — This incomparable little pear, which is 

 now becoming so widely disseminated in our coun- 

 try and abroad, orisinated on the farm of Mr. 

 Seckel, about four miles from Philadelphia. It is 

 at least equal to any European pear I have met 

 with, and is by far the highest flavoured pear that 

 has originated in this country. The fruit is of a 

 russet colour, with a red cheek next the sun, and 

 grows in clusters of from two to seven in each. — 

 I have noticed, that much of its fine spicy flavour 

 is contained in the skin, and in eating it this should 

 not be taken off. It grows more slowly than any 

 pear tree I am acquainted with — and, in fact, at 

 maturity, forms a tree of only moderate size, but 

 peculiarly compact and regular in its form. Al- 

 though this pear has been figured in the Transac- 

 tions of the Horticultural Society of London, and 

 both European and American gentlemen conver- 

 .sant on the subject have stated, that no fruit simi- 



lar to it existed in Enrepe, still there is a pear 

 which has been long cultivated in Prance and En 

 eland, and almost every other country in Europe, 

 so rxtrtmehi similar to it, tliat I vi^ntore to assert, 

 that l)eyond all <loMbt, it is Vne parent ot the Seekel. 

 The pear to which I refer is the " Rousselet de 

 Rlieims, or Petit Ronsselet," called also in Eu- 

 rope " the Musk or Spice Pear." The growth of 

 the respective trees is simikr, and the fruit so 

 much alike, that persons h:ive mistaken them for 

 each other. The difference consists in the part o 

 the fruit next the stein being more pointed in one 

 than the other, and in th& spicy fl,TVour of h 

 Seekel being much higher than that of the Rous- 

 selet de Rheims. The colour and size are much 

 the same. 



Skinless. — A tree of strong growth and very 

 productive ; fruit of medium size, pyriform, green 

 and yei^ow, with some touches of red ; melting 

 and hiffh flavored ; ripens in'August. 



French St. Germain — This is a fine dark green 

 melting pear, very juicy, and of delirious flavou ; 

 but the tree in some parts of the country does not 

 produce well, and the fruit is apt to crack. They 

 should be gathered in October, and laid singly on 

 shelves, where they will continue to ripen in suc- 

 cession dnriiig the whole winter. 



Princess St. Germain. — This pear is a seedling 

 of the French St. Germain, impregnated by the 

 St. Michael, and w.is originated from seed by my- 

 self. It is of a larger size than either of its pa- 

 rents, of a yellowish green colour, with a red 

 cheek. Its flavour is similar to that of the French 

 St. Germain, but it has the advantage nf always 

 being a perfectly fair fruit, and a great bearer. — 

 They should be gathered in October, and laid sep- 

 arately on shelves, where they will gradually ri- 

 pen for several months. Next to the Seekel, I 

 consider this as the finest table pear our country 

 has ever yet produced. 



Franchepanne. — A pear of medium size, and 

 oblong, of a fine yellow colour ; half melting, 

 sweet and sugary — finely flavoured ; ripens end 

 of October. 



Imperial Oak Leaved. — A spreading tree, with 

 fruit of medium size, resembling the Virgouleuse, 

 to which it is rf.fher inferior in quality. The tree 

 is remarkable for its luxuriant foliage, and the 

 fruit matures during the winter months. 



Boston Epergne. — This tree bears the charac- 

 teristics of a Uiitive fruit, and without doubf origi- 

 nated in the vicinity of Boston, where it has ac- 

 quired much celebrity. It bears well when at an 

 age sufficiently nnture, and the fruit is about the 

 size and shape of the French St. Germain, and by 

 some considered equal to that and the St. i\?ich:iel 

 in flavour. It is yellow on one side, and red on 

 the other, and ripens near the same time as the 

 St Michael. It is frequently called at Boston 

 " L'Epergne," and has in con.^eqiience been sup- 

 posed by many to be the French fruit of 1h>it name, 

 until I defected the error, and explained it in my 

 last Cataloo-ue. 



English Red Cheek. — This pear, cultivated at 

 Rhode-Island under the above name, whence it 

 was brought to Long-Island, is a hell shaped fruit, 

 of a beautiful yellow colour, with a red cheek. It 

 is not quite as large as the St. Mich- el or Virga- 

 lieu, but is considered a very fine fruit, and bears 

 well ; it ripens in September. 



Rushv'ore's Bon Chretien, — This is a native 

 pear of very large size, and one of the greatest 

 bearers. The growth of the tree is particularly 



.4rong and rapid, and it soon arrives at matuie 

 bearing. When ripe it is a pale yellow, with a red 

 cheek. The fruit is breaking when ripened on 

 (he tree, but becnmes buttery when matured in the 

 i/ouse. It is considered but a tolerable table fruit, 

 but when this i.s taken in coii'iexion with its being 

 a most excellent pear for cooking, and lipe at a 

 seiison when few other pears are so, and produ- 

 cing very abundantly, it may be considered as one 

 01 the most useful pears in a general view ; it ri- 

 pens in succession, from the end of August to the 

 end of September. 



Spanish Bon Chretien. — This is a good winter 

 ptitr for baking or preserving; it is rot so large 

 as the common Pound Pear, but when npe clian 

 ges to a yellow, with a red cheek, which gives it 

 a much finer appearance for a market fruit, and it 

 is also more delicate, and possesses less of the 

 roughness and astringency bf the former ; keeps 

 till April and Miiy. .• 



Pound Pear. — This is on^^L the largest pears 

 known, and on vigorous tre^Pw good soil, attains 

 to an immense size. They are green, with a red 

 cheek, when one side is exposed to the sun ; they 

 are irood pears for baking or preserving, and be- 

 come much bettertowards spring than when gath- 

 ered froifl the tree ; keeps till May. 



Turkish Boh Chretien, or B. Tare. — This is 

 the most beautiful of all the Bon Chietien pears, 

 and I'le largest in size. It is also said to bo su- 

 perior to them in flavour, although it partakes of 

 the {general characters of that chiss. 



Forty Ounces. — This is said to be the largest 

 fruit of the pear kind known in Franco and the 

 north of Europe ; its principal use is for baking 

 or preserving. A pear was exhibited in this vi- 

 cinity, during the season of 1826, weighing 40|- 

 oz. which was of the Bon Chretien family. 



R' I Flowering, or Sanguine d'' llalie. — The 

 blossoms of this pear are red, and o singular ap- 

 pearonce ; the fruit has within the resemblance 

 of ti;e Blood Peach, being marbled with red. It 

 is a t'eaking pear, and esteemed as a curiosity. 



Sti 'ped Dean. — A long pear, striped lengthwise 

 white and green ; it is a pleasant flavoured fruit, 

 and a great curiosity ; ripe in September. 



Francreal. — A very large flat shaped pear, of a 

 yell uvish green colour, suitable for cooking from 

 October to December. 



Double Flowering. — This tree, in addition to it» 

 flowers forming a great ornament, produces also 

 pe.Trs of a large size, proper for cooking ; they are 

 yellowish in color, and keep till February. 



'iartlett. — This pear weis-hs about 10 oz. when 

 at full size, shaped like a Bon Chretien, very yel- 

 lou and slightly tinged with red on one side; 

 qui;^ juicy, and by many considered a first-fate 

 fruit. It is not, however, equal in flavour to the 

 Se?kel, or even to the Boston Epergne, but its 

 si-/,e and beauty render it greatly admired. It 

 ni'irh resembles in flavour and consistence the St. 

 Michael, and is said to command a high price at 

 market. It is no doubt a native, and appears to 

 have originated in the vicinity of Boston ; and it 

 does not seem at all strange that many fine new 

 P' urs should have originated there, as that cit)^ 

 and its environs, have for a long period been in- 

 habited by a great many gentlemen extremely in 

 tclligent on the subject of Horticulture, who took 

 much pains, at an early date, to introduce the 

 choicest fruits, and particularly the finest varieties 

 of pears, of which fruit they are skillful connois- 

 seurs. 



