176 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



Ventilation is required from time to time, and particularly while the litter 

 is fresh, to remove the offensive vapors. 



The temperature is kept, during the two first weeks of the operation, as 

 nearly as possible, at 60'^ Fahr. by day; not less than 63'' by night. The 

 heat is then gradually raised to 80° by day and not less than 65" by night. 

 Grapes obtained in this way are said to be good. When the process is 

 commenced about 10th November, the grapes are ripe about the end of 

 March. 



But little watering is required, but as the season advances, it is often 

 expedient to shelter the vine from the noonday sun. 



Mr. Wm. S. Carpenter. — I am pleased to see that our Corresponding 

 Secretary has furnished these papers to the Club, and I hope he will con- 

 tinue those translations from journals of sister societies in foreign countries. 

 They are very valuable for our Club, as they convey to us the improve- 

 ments in horticulture in those countries. 



Unnamed Apples. 



A lady presented two choice, good apples, from the farm of David S. 

 Woodworth, Lebanon, Connecticut, one of which, a medium sized red 

 apple, was pronounced very excellent, and worthy of propagation. 



The Vandyne Apple. 



This is a. local apple of New Jersey, and is thought to be superior to the 

 Fall Pippin. Mr. Pardee presented specimens from Hackensack, N. J., 

 which were tested and much admired. He said the tree is a great bearer, 

 and the fruit is fairer and larger than the Fall Pippin. 



Dr. Ward. — I think it superior. 



Dr. Trimble said he thought the apple was generally known, as it is an 

 old and much esteemed variet3^ It is truly described by Downing. 



The Rambo Apple. 



Dr. Trimble called attention to another very valuable Jersey apple — the 

 Rambo. It is highly valuable, either for the table or cooking, and the tree 

 thrives well upon light sandy land. It is medium size, flat; skin smooth 

 and yellowish white in the shade, streaked and marbled with pale yellow 

 and red in the sun, and speckled with large rough dots. Flesh greenish 

 white, with a rich, sprightl}^, sub-acid flavor. 



Thinning out Fruit. 



Mr. Wm. S. Carpenter. — I think we allow our fruit trees to bear too 

 much. I have tried an experiment this year, by thinning my pears, apples 

 and grapes, and have found the advantage by so doing — my fruit is much 

 finer. We find a difiiculty in ripening the Easter Beurre in perfection, but 

 by thinning the crop they are perfected in their growth. I have gathered 

 this year some very fine specimens. 



Mr. Bergen. — So far as relates to Isabella grapes I agree with Mr. Car- 

 penter. This season I have fine Isabella grapes. A few meetings since 

 Dr. Underbill produced Isabella grapes well ripened as early as any Con- 



