1994 



BNGYCLOPEDIA OF PRACTICAL HORTICULTURE 



Vermont 



Like most of the New England up- 

 lands, Vermont is a portion of a plateau 

 which rises about 1,000' feet above the 

 sea and is broken by narrow valleys, high 

 hills, mountain ranges and peaks. The 

 principal mountains of Vermont are the 

 Green mountains, extending north and 

 south almost through the center of the 

 state, and the G-ranitic mountains, of less 

 size and altitude, along the eastern bor- 

 der. The drainage system on the east 

 is toward the Connecticut river, toward 

 Lake Champlain in the northeast, and 

 toward the Hudson river on the south- 

 east. 



For the most part the soil of Vermont 

 is a glacial drift, varying greatly in 

 depth, and composed of clay, sand and 

 gravel in the valleys, where it is very 



productive. Among the uplands, hills 

 and mountains it is rough, stony and 

 sterile. 



The principal fruit is the apple. The 

 regions that produce the largest quanti- 

 ties of this fruit are the sections that 

 drain into the Connecticut river, Wind- 

 ham, Windsor and Orange counties, and 

 Addison and Chittenden on Lake Cham- 

 plain. The number of bearing apple 

 trees is 1,183,529. The total number of 

 fruit trees is 1,266,700. This leaves for 

 peaches, pears, plums, cherries and all 

 orchard fruit trees other than apples, 

 82,171. The total number of nut trees, 

 such as black walnuts, butternuts, hick- 

 ory nuts and chestnuts, is estimated at 

 24,534. The total area of small fruits 

 estimated in acres is 469, of which 

 267 acres are in strawberries. 



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 Cover Crops. 

 ViNEGAB. See Index, also pp. 669, 810. 



Virginia 



From the sea level on the eastern side 

 of Virginia to the mountain tops on the 

 west there is a difference in altitude of 

 7,000 feet. The coastal plain is level and 

 rises to a height of 400 feet, where it 

 joins the Piedmont plateau, which is un- 

 dulating, in some places hilly, and rises 

 to a height of 1,300 feet. This section 

 joins the Blue Ridge mountain region, 

 which separates the Piedmont from the 



Valley of Virginia, famous for its beauty, 

 fertility and fruits. This valley is about 

 20 miles in width, is undulating, with 

 frequent low ridges and spurs of the 

 mountains. West of the Valley of Vir- 

 ginia and separating it largely from 

 West Virginia is the Alleghany moun- 

 tain system, with several small valleys, 

 the soils of which are fertile and well 

 adapted to the growing of all farm crops. 

 These valleys are rich in limestone, and 

 the soils furnish both mineral and veg- 

 etable elements necessary to the growing 

 of high-grade fruits. The Piedmont sec- 



