95 



of fruit fi'om an original stock can be artificially prolonged by engrafting to an un- 

 determined extent. 



The apple trees that were gi-own from seed planted by the earlj- settlers, and 

 cultivated as early as 1663, in many instances proved long-lived, some reaching the 

 age of 200 or more years. These trees attained great size, and bore immense crops 

 of natural fruit. I know of apple trees still bearing good crops that hiive every 

 appearance of being 150 j-ears old ; and I know of engrafted apple trees more than 

 sixty years old that are still productive and unimpaired. On the other hand, I can 

 point to an orchard which was set forty-five yeai'S ago, and has received high culti 

 vation, that has already become old and worthless, having no force to make health}' 

 wood or bear fi-uit. And apple orchards in some of the north-western States do not 

 average more than twenty years in bearing. The apple is naturally long-lived, both 

 tree and fiuit. 



The process of degeneration or decay of the ajjple seems to be less rapid than 

 that of the pear. Out of sixty varieties, mostly of American origin, grown fifty 

 years ago, more than forty are now grown and esteemed. In fact, I can recall but 

 few sorts once extensively grown that are proving worthless ; and in reviewing the 

 histoiy of the apple it must be admitted that it is not only the most valuable fruit in 

 this section of the country, but also long-lived, and is manifesting!; at present but few 

 signs of decaj-. 



The Early Harvest and the Newton Pippin seem to be on the wane, and a few 

 more are tending in that direction. On the other hand, the Rhode Island Greening, 

 known in cultivation for 150 years, is seemingly as good as ever, both in tree and 

 fruit, and promises to last for a long time. The Costard, one of the oldest apples 

 still grown in England, was recoi-ded in the thirteenth century. 



Among the fruits that were formerly plentiful, the ]ieach is the best demonstra- 

 tion of degenerating tendencies. It is the one that seems least able to withstand the 

 defiarturo from its normal condition occasioned by engrafting, and modern usage, 

 and the effects of climate. 



In former years the peach was grown from the stone exclusivelj-, and engrafting 

 was not practised. Then the trees not only escaped disease, but withstood the vicis- 

 situdes of the climate unimpaired, and produced abundant ci-ops. The gi-ound under 

 them, within the memoiy of many now present, used to be literallj' covered with 

 luscious fruit at the season of ripening ; while the life of a peach tree often extended 

 to fifty years, and by cutting back to the ground and allowing it to sprout from the 

 root, to even a much longer period. 



But when the nurserymen commenced to prolong the existence of improved 

 varieties of f.uit b}- budding, not manj' years elapsed before the loss of original 

 stamina and hardine&s became apparent. Before long (in 1818) that destructive 

 disease known as the "yellows " crept in. This was first noticed or described in 

 print by a nuiseryman in 1823 ; it was vtjry soon ascertained to be contagious, and 

 that the disease had come to stay. In the northern sections of the country peach 

 growing, always precarious, now seems utterly i-uined. 



The question of actual degeneration seems fairly se ttled in the peach tree, and 

 the fruit follows the ti'ee and varieties have become lost. 'Now the question naturally 

 arises. Can the peach be restoied ? Evidently not until the budded trees are 

 thoroua,hlv extirpated, root and branch. We must resort to the custom of our 

 ancestors,"of growing trees from seeds, and these seeds should be procured from 

 sources w'hej-e disease is unknown in any form. Then we may hope with reasonable 

 certainty for another period of healthy peach trees and luscious fruit, provided all 

 diseased trees are dug out and burned up. 



Many sorts of peaches reproduce their like from the pit. Those fixed strains 

 should be encouraged, and jjainstaking cultivators might impregnate the blossom.^ 

 of such with pollen of good sorts. By saving the sioaes of fruitthus produced they 

 will materially increase their chances of success in producing new and desirable 

 varieties. 



