128 



NEW ENGLAND FARIMER. 



M.\IICH 



MUSKINGUM PEAR. 



This pear was introduced about twelve years 

 ago from Ohio, where it originated. It is not 

 among the best varieties, and considering the 

 multitude of other kinds which are all desirable, 

 this is a fruit which has not enough good quali- 

 ties to give it a place in a small collection. The 

 late S. W. Cole thought highly of the fruit on its 

 first introduction here, and his opinion is still 

 held in high estimation. He says of it, that he 

 found it perfectly hardy, and a great grower, and 

 considers it as well adapted to a more northern 

 climate. The fruit is rather large ; roundish to 

 obovate ; greenish-yellow, with many dark specks, 

 and much russet, seldom a brownish blush; stem 

 long, medial, in a narrow cavity; calyx slight, 

 open, in a slight, or with no depression ; flesh 

 yellowish-white, very fine, tender, melting, juicy, 

 of a sweet, high, aromatic flavor. 



It ripens from the middle of August to the 

 middle of September. 



Remedy for the Peach Borer. — J. Van Bu- 

 ren, of Clarksville, Ga., gives the following as his 

 remedy for the Peach Borer : 



"Take about a half pint of common salt, sew it 

 up in a small bag of strong cotton cloth ; tie this 

 in the fork of the tree, where let it remain until 

 the salt is dissolved by the rains that fall, which 

 will be in the course of two years, and the work 

 is done. 



"The brine that runs down the trunk of the 

 trees will kill both worms and eggs as they are 

 deposited ; besides, it proves a benefit to the tree. 

 Should there have accumulated a hardening of 

 gum at the surface of the ground, as is sometimes 

 the case, it should be removed so that the solu- 

 tion may reach the M'orms. It is equally as ap- 

 plicable for the apple tree borer and aphis at the 

 roots." 



Remarks. — This is so easily done, that we have 

 no disposition to discourage any from trying it. 

 Unless the bag encircles the whole tree, so as to 

 cause the brine to flow down over every part of 

 it, there would be spaces left exposed. 



