PART II. 



ON THE DIFFERENT KINDS OF FEUITS. 



Throughout the following part of this work, to enable the 

 reader to perceive at a glance, the character and quality ol 

 a fruit, without the trouble of reading every separate de- 

 scription, the different degrees of excellence are indicated 

 by the type used for the name. Those varieties which have 

 been admitted as eminently worthy of cultivation, by a large 

 vote in many different parts of the country, are printed in 

 LARGE CAPITALS ; those next in quality and value, and 

 in nearly all cases fruits of first quality, are designated by 

 small capitals ; those worthy of a place only in large col- 

 lections, or whose character has not yet been fully estab- 

 lished, are in Italics ; while such as have been superseded 

 or are unworthy of cultivation except on the trial grounds 

 of the Pomologist, are in common Roman type. A few new 

 varieties of high excellence, which promise to become 

 general favorities, are given in ITALIC CAPITALS. 



It is scarcely necessary to remark that the task of thus 

 si ssing the numerous varieties, is one of extraordinary 

 difficulty. The diversities of tastes, the changes wrought 

 by soil, culture, and climate, and the different estimates 

 placed upon delicious flavor alone, productiveness, handsome 

 appearance, early maturity or long keeping, would wholly 

 preclude entire unanimity in any one case. The author has 

 endeavored to weigh properly all the different objections 

 and recommendations, according to the best information to be 

 obtained ; and in this labor he has been generously assisted 

 by several of the most eminent Pomologists of the country. 



It has been the aim to admit, in no instance, any new 

 variety, that cannot deservedly rank among those of high 

 excellence ; all others being such as have either been known 

 by extensive dissemination or by descriptions in books. 



