1883.] 



THE AMERICAN GARDEN. 



205 



THE FRANCIS B. HATES GRAPE, 



Under this name, which the public will 

 probably shorten to "Hayes" Grape, we 

 received from Messrs. Joint B. Moore <('■ Sons, 

 Concord, Mem., a few medium-sized, moder- 

 ately compact bunches of Grapes. The 

 berries are of good medium size, globular, 

 greenish-white, changing to amber-yellow 

 when fully ripe ; skin very firm ; flesh tender, 

 juicy, very sweet, and of but very slight 

 foxiness — less, we think, than in other purely 

 native white varieties. 



It ripens, as Mr. Moore 

 states, from seven to ten 

 days before Concord, has 

 healthy, thick -foliage free 

 from disease, is a very vigor- 

 ous grower, hardy, and a 

 prolific beai'er. It is one of 

 the seedlings raised simul- 

 taneously with "Moore's 

 Early," and is imbued with 

 the same hardy habit of that 

 excellent early black Grape. 



This variety has been ex- 

 hibited for several years be- 

 fore the Massachusetts Hor- 

 ticultural Society, where it 

 was highly commended and 

 awarded a First Class Cer- 

 tificate of Merit. Being of 

 purely native, origin, and of 

 thoroughly proved hardiness, 

 it promises to become a val- 

 uable Grape for cultivation 

 in northern latitudes. Vines 

 will not be offered for sale 

 before autumn, 1834. 



dollar or more to its marketable value. 

 Apples should be dried as quickly as is con- 

 sistent with thorough work. To expedite 

 drying, slice them very thin, and where only a 

 supply for the family is to be prepared these 

 thin slices are best dried upon plates or 

 earthenware dishes. They will not then 

 taste of the wood, as is the case when spread 

 upon boards and frames. 



Apple-leather, when neatly prepared, is a 

 most excellent and convenient article for 

 the housekeeper. It is made by stewing the 



SAVE THE FRUIT, 



Taking the country as a 

 whole, there is a great sear- 

 city of fruit this year, which 

 is especially the case with 

 Apples. Excepting in a few 

 favored localities, the Apple 

 crop is unusually light — so 

 much so that we cannot be 

 too economical in the dispo- 

 sition of the harvest. 



Even were there an excess, 

 nothing should be wasted ; 

 for there are millions of 

 people in our cities and vil- 

 lages, and in newer sections 

 of the country where fruit 

 trees have not yet been 

 planted to any extent, who 

 will gladly pay good prices 

 for fruit of all kinds, green 

 and prepared. 



We can do much to eke 

 out the supply of winter fruit 

 by carefully preparing such 

 fall varieties as will not keep 

 fresh through the winter. Millions of bushels 

 of Crab-apples, and the inferior grades of 

 other varieties, annually go to waste — 

 which amount, if carefully and economic- 

 ally handled, would go far toward supplying 

 the country with fruit until another crop is 

 harvested. 



Clean, well-cored, and carefully dried Ap- 

 ples are always wholesome and palatable. 

 If desired to sell, they will bring double the 

 price that slovenly prepared ones will. A 

 few cents' worth of time and care in pre- 

 paring a bushel will not infrequently add a 



AYES GRAPE. 



fruit as if for sauce, then spreading thinly 

 upon plates, and drying in the hot sun. or in 

 an oven kept at so low a temperature as to 

 preclude all possibility of scorching. It is 

 always ready for use by simply soaking. 

 Peaches and other fruits may be prepared in 

 the same manner. 



Apples are usually spread out on floors or 

 in bins after being gathered, and left there 

 to " sweat out," until cold weather calls for 

 more thorough protection. Much can be 

 lost or saved in these few weeks, as, with 

 the utmost care even, some of them will get 



bruised, causing decay. If left in the pile 

 a month or six weeks without sorting, many 

 of the good ones will become affected, thus 

 causing a useless loss. 



Apples should therefore be sorted over once 

 or twice during the fall, taking out and dry- 

 ing all those that show signs of decay, and 

 wiping the others with cloths, moving them, 

 at the same time, to another bin or piece 

 of floor that is perfectly dry. After once 

 "sweating out." they will keep best when 

 carefully packed in barrels. Even then they 

 should be handled over once 

 or twice during the winter. 



Apples are not at all diffi- 

 cult to keep, unless you are 

 too fond of them, or very 

 careless in providing a place 

 and in handling them. There 

 are more lost by storing in 

 damp, warm, and poorly ven- 

 tilated cellars than from any 

 other cause. If the attic 

 of a house could be made 

 frost-proof it would be an 

 excellent place for storing 

 Apples. Wherever they are 

 stored, they should have 

 good ventilation, for they 

 throw off a great deal of 

 moisture, with which the at- 

 mosphere becomes charged. 

 For sanitary reasons alone, 

 if not for any others, a cel- 

 lar under the house in which 

 roots and fruits are kept 

 should always have facilities 

 for thorough ventilation. 



A little economical man- 

 agement this fall will save 

 much of our fruit, and go far 

 toward preventing a sear- 

 city of that very necessary 

 article. 



W. I). BOYNTON. 



PLUM TREES IN POULTRY 

 YARDS. 



The experiences at the 

 New-York Agricultural Sta- 

 tion furnish additional and 

 convincing proof that the 

 effect of poultry about Plum 

 trees is very beneficial, by 

 hindering the work of the 

 cureulio. All the Plum trees 

 are, with a single exception, 

 in the poultry yard. Of one 

 hundred specimens of fruit 

 taken at random on different 

 trees in the yard, but three 

 were found stung by insects ; 

 while in the same number on 

 the tree outside, thirty-seven 

 had been stung. Nearly all 

 the trees within the poultry 

 yard produced a good crop of fine Plums, 

 while the outside one bore but a few speci- 

 mens. 



CANNED FRUITS. 



The canned fruit product of California 

 has largely increased within the last decade. 

 The product of 1875 aggregated in value 

 about $500,000. In 1878 it had reached 

 $1,250,000. In 1880 $1,500,000, and in 

 1832 the product is set down with a value 

 equal to $2,600,000. 



