CANADIAN HORTICULTURIST. 



It bears its fruit, as a rule, on the fruit 

 spurs of the larger branches every year, 

 but more heavily the alternate year. 



The fruit drops less from the tree 

 than any other variety I know of ; this 

 is owing no doubt to its stout trunk 

 and branches which prevents the tree 

 from swaying about in high winds, and 

 to its short thick stalk which has a firm 

 hold of the branches. This dropping of 

 the fruit is a weak point in a commer- 

 cial apple, and discounts any advantages 

 that there may be in the way of heavy 

 crops. The fruit does not appear to be 

 much affected by the Codlin moth ; per- 

 haps its thick skin may account for 

 this. Nevertheless as compared with 

 Fameuse this is particularly noticeable. 



When pulled in the fall, the Winter 

 St. Lawrence is not good for eating, 

 but a fortnight or three weeks after- 

 wards—about the middle or end of 

 November, as a table apple, it compares 

 favorably with, if it does not surpass, 

 most varieties of its season. Carefully 

 picked and packed, the fruit will keep, 

 in a proper place, until the middle or 

 end of January. It will not export in 

 barrels satisfactorily. I have made the 

 experiment on two separate occasions. 

 If packed in barrels, the heads ought 

 not to be pressed down too tight, for I 

 have noticed when the fruit has been 

 too closely packed together, the decay 

 begins at the point of contact, and it 

 seems as if this apple decayed faster 

 than any other when bruised by press- 

 ing in barrels. I should recommend 

 packing the fruit in the Cochrane apple- 

 case, which avoids the squeezing which 

 seems unavoidable when put in borrels. 



I think the Winter St. Lawrence de- 

 serves to be ranked as one of the lead- 

 ing varieties to be recommended for 

 cultivation in this Province, both on 

 account of its hardiness of tree and ex- 

 cellence of fruit. The fine appearance 

 of the fruit commands a ready sale at 

 high prices, and its superior quality is 

 recommendation that its growing popu- 

 larity as an early Winter fruit will not 

 soon die out. — Report Montreal Horti- 

 cultural Society. 



Rare and Peeuliap Apples. 



Albem.\rle Pippin. — This appears 

 to be the Newtown Pippin of the east. 

 It has succeeded admirably in the val- 

 leys of the mountainous regions of Vir- 

 ginia, and growers there have been re- 

 ceiving this season -^4 per barrel for 

 the fruit independent of the package. 

 On the red lands this apple does not 

 succeed, even in Virginia. This is a 

 noble apple where the soil and climate 

 is congenial, but it is quite fastidious 

 and will not perfect its fruit over the 

 country at large. It flourishes on the 

 Hudson river and in some parts of 

 Pennsylvania. 



Sutton Beauty. — This is a valuable 

 winter apple, with yellow skin striped 

 with crimson. Quality very good. 

 The tree is a strong grower. I think 

 it originated in Massachusetts. I 

 have often seen the fruit on exhibition, 

 and it has always attracted attention. 



The Stump Apple is not so well 

 known as it deserves. It originated 

 near Rochester, N. Y., where it has a 

 reputation for great beauty, produc- 

 tiveness, and freedom from defects. I 

 have seen trees loaded with the Stump 

 apple, every one more beautiful than 

 the wax specimens seen in show-cases, 

 none knotty, wormy or mis-shapen. I 

 sent a package of these to Charles 

 Downing, and he was delighted with 

 them. In appearance it is something 

 like the Chenango strawberry, but 

 more beautiful. The flesh is white and 

 the quality good. It sprang up in an 

 old partly decayed stump, where the 

 seed had been dropped, and grew there 

 until the stump disappeared, like a sap- 

 ling in a barrel, hence its name. 



Kentish Fill-Basket is the largest 

 apple I have seen, and one of great 

 beauty. I saw it first at the Roches- 

 ter meeting of the American Pomologi- 

 cal Society, where it overshadowed all 

 others in size and beauty. It is an 

 early winter variety, of English origin, 

 sub-acid, excellent for cooking. 



The Salome apple comes from Illin- 

 ois, where it has been proved hardy, 

 productive, and a long keeper. It is of 



