FRUITS. 



131 



climate are iveil kno\yn. We can find no reason to be- 

 lieve that it was ever known in any other country. 



Rhode Island greening. — This, too, seems to be a Yankee 

 production, and a most valuable tree it is. It bears in al- 

 ternate years. It is too great a bearer. The tree is 

 inclined to bend dovv^n, and bear low. This fault should 

 be corrected. It is principally valuable as a cooking apple, 

 in which respect it is superior to any other. For the table 

 it is good only when better fruit cannot be had. 



Gardner^s sweeting, — This is the most valuable of all the 

 apples for baking. It bears in alternate years. It will 

 keep till April, but it is prone to rot. 



There are a great variety of svv^eet apples for summer 

 and v/inter use, and many line varieties of winter apples, 

 which we have omitted. Every one knows the nonesuch, 

 and the pearmain, superior to almost any in our list, 

 but both appear to us to be on the decline, though we rec- 

 ommend their culture, on a small scale, to all who have 

 extent of ground * our object being simply to select for 

 small cultivators the most approved varieties. Coxe, 

 of New Jersey, the ea,rliest and most extensive cultivator 

 on a great scale, has recommended the following selection 

 of apples ; and in his judgment w^e place great reliance : — - 



Jtineting, ripens in June and July. 

 Prince's harvest. 

 J^oug"!! apple; 

 Early pearmain^ 

 Summer rose, 



July, 

 do. 



August. 



do. 

 September 

 do. 

 do. 

 do. 

 October, 

 do. 

 do. 



Wine, ripens in 

 Late pearmain, 

 Bell-flower. 

 Newark pippin. 

 Pennock. 

 Michael Henry, 

 Spitzenberg-. 



November, 

 do. 



November. 



Newtown pippin, 

 Priestley. 

 Pomme d'api. 

 Car-house. 



Codling, 

 Maiden's blush, 

 Hagloe's crab, 

 Catline, 

 Rambo, 

 Fall pippin, 

 Doctor apple. 



We think our own selection preferable for these Nor- 

 thern States. 



Pears. — Petit Mascat, — To those who wish to have 

 the earliest possible ripe pear, this insignificant but prema- 

 ture pear may be desirable. 



Rouselet hatif. — This pear is beautiful, and highly fla- 

 voured, and one small tree is all that any cultivator w^ould 

 desire. We know it by the name of Catherine, or, as it is 

 pronounced, Kattern. 



Madeleine, or green cliisselL — This is a fine summer pear. 



Skinless pear, or blanquette d longiie queue, is a delicious, 

 but short-lived pear. 



Epargne is a pleasant pear. 



