50 
Makch, 1890. 
?Iaroli Work. 
This is a busy time in many sections and 
we must be ready to do all things in good 
season. It is poor policy and worse pay to 
put oil woik till to-morrow that may be 
done to-day. Trees that have been neg- 
lected may be pruned, but it would have 
been mncb better if they had been so trained 
as not to need pruning. W%ire opposed to 
this indiscriminate method of cutting, slash- 
ing and priming to get trees into shape or 
to make them bear more or better fruit. 
We believe in training tree® when young in 
a natural way, and then, when old, they 
will not depart from it. Hence prune as 
little as possible. Cut off the water sprouts 
and the old, decayed and broken limbs, 
covering the large wounds with grafting 
wax or a solution of shellac in alcohol. It 
is not advisable as a general thing to em- 
ploy a professional pruner to do the work, 
for he will, in all probability, ruin the trees. 
Prepare the ground thoroughly and plough 
deeply. Order the trees in season. The 
best varieties are those recommended by 
the State or local Horticultural Societies or 
the most experienced and successful fruit 
grower of the neighborhood. Worthless 
varieties may be changed by top-grafting. 
The cherry, plum and apricot should be 
grafted first, as the buds swell early and 
the work is more successful if done before 
this happens. We graft everything now, 
except the peach, by the same method that 
we graft the grape, as we find it to be the 
best and most successful. Cut or saw off 
squarely with the growth, slope off slight ’y 
on the side from whence the hardest wind 
storms come (here the S. W. and N. W ), 
and cut a tongue with the grain of the 
wood. Then cut grafts rather short, sloping 
them exactly as in whip-grafting, tongue 
them and insert one on each side of the 
stock. Cover the wound with grafting wax 
and use no tie. 
If it is desired to form a top at a certain 
height, with a given number ot branches, 
the opposite side of the stock may be sloped 
off, two more grafts inserted, which will 
give a tree at once with four leading 
branches. This method of grafting is much 
quicker and better than cleft grafting, as 
the wound heals over much so ner, no 
water settles in the stock, and the grafts 
are never pressed so tightly as to injure 
them. It makes no difference about the 
size of the stock, as large stocks may be as 
easily grafted as small ones. To make 
grafting wax take the following ingre- 
dients which should be in varying propor- 
tions according to the temperature of the 
weather : For a temperature below 50“ 
take rosin three pounds, beeswax one pound, 
linseed oil (unboiled is best) one pint. For 
a temperature from 50° to 65° take rosin 
four pounds, beeswax and linseed oil as 
above. For a temperature above 73° take 
rosin six pounds, and beeswax and oil as 
first stated. Thoroughly melt the rosin and 
beeswax, then add the oil and stir it ; boil 
over a slow fire until thoroughly mixed, 
which will be in a few minutes, then pour 
into a vessel of cold water, and when cod 
enough take out and work like taffy until 
the wax becomes of a light color ; it is then 
fit for use. It is well to grease the hands 
with tallow when working the wax and 
also when putting it on the grafts to keep 
it from sticking. This is much better than 
a wax made with tallow, as neither cold 
nor heat will affect it. In grafting large 
trees select the smaller branches ; large 
limbs near the trunk should never be taken 
for grafting. 
Fruit seeds should be frozen and kept 
m< ist until planted; mix them with damp 
sawdust. — J. Stayman. M. D. 
Orchard Notings. 
Tlie Peacli Apples. 
Among fruit growers who are not pomcl- 
ogists there is frequently great confusion 
arising in reference to fruits of similar 
nan es — often quite dissimilar in other re- 
spects. There are four apples known as 
Peach Apples in the United States and Can- 
ada. One, the Peach Pond Sweet, how- 
ever, may be dismissed, as it is rarely re- 
ferred to under the single name of Peach. 
It is among the other three, the Peach, the 
Irish Peach, and the Peach of Montreal, 
that the confusion exists. 
The Peach Apple, as described by Down- 
ing, and as I have it from him, is of un- 
known origin, but probably American, as it 
is not described by foreign writers. The 
tree is a moderate grower, fruit small to 
medium, pale yellow, with a slight blush, 
and thickly sprinkled with gray dots. Stalk 
short, calyx closed. Flesh white, crisp, 
tender, juicy, brisk subacid. Very good, — 
a long keeper. With me the tree is not 
productive, being too far north. It is, how- 
ever, about as hardy as Red Astrachan. It 
was recommended very highly to me by 
Mr. Downing as a nice dessert apple of 
superior keeping quality. It is rather small 
for a market apple. 
The Irish Peach is an August apple, 
known also as Early Crofton. It is of me- 
dium size, round, yellow-green, with a 
brownish-red cheek. Flesh white, tender, 
juicy, “hardly good,” according to Down- 
ing, and scarcely deserving of cultivation. 
It is quite generally confounded with the 
succeeding variety. 
The Peach of Montreal has been long 
in cultivation in the St. Lawrence Valley, 
and is said to have been imported from 
France, but shows decided Russian charac- 
teristics, as pointed out by Professor Budd. 
It closely resembles in habit of growth, 
productiveness, hardiness, size, color, form 
and quality of fruit, the now well known 
Yellow Transparent, but is almost exactly 
one month later in ripening. The two form 
an excellent succession. But though the 
ground color of the Montreal Peach is a 
delicate yellow, it has a brilliant rose-colored 
cheek. When fully ripe the resemblance 
of these apples on the tree to largo, blushed 
yellow pc aches is almost perfect. It is ten- 
der and juicy, very good in quality for all 
uses, and highly valued for canning. It 
has the faults, as a commercial fruit, of not 
transporting well when ripe, and of not 
ripening well, if gathered prematurely. ■ 
The Decarfc Apple. 
This is one of the beautiful, high-colored 
apples of Montreal, which attract so much 
attention in the markets of that city during 
the autumn months. In size it is medium 
to large, roundish-conic and regular in 
form, dark purple- red in color, with a very 
heavy blue bloom, like a plum. The Decaric 
is a fairly good dessert apple, being moder- 
ately tender and juicy, with a marked 
quince flavor, which it retains when cooked, 
— making it a fine pie and sauce apple. The 
iree is a vigorous upright grower, and fairly 
productive. Though pretty hardy, it is not 
quite “ironclad” in Canada, being about 
with McIntosh Red in this particular. Like 
nearly all the high colored apples of Can- 
ada, it is subject to spotting in unfavorable 
seasons. 
The Harvey Apples. 
Here is another series of like-named ap- 
ples, about which there is considerable con- 
fusion in the minds of growers and even of 
nurserymen. 
Summer Harvey. Free spreading, thrifty, 
with branches often decumbent, even in 
nursery. An early and abundant bearer ; 
fruit medium to large, roundish-oblate, 
greenish-yellow, thickly dotted, tender, 
juicy, brisk subacid, a fair eating and good 
keeping apple. This variety is an iron-clad 
in Northeastern Vermont and Lower Can- 
ada — apparently as hardy as Olden burgh 
and a better keeper. 
Fall Harvey. A large, round, late fall 
apple, pale yellow with few dots, and a 
rather slender stem ; flesh white, juicy, 
mild and well flavored : tree only moder- 
ately fruitful. 
Harvey. An old English apple ; large, 
roundish-oval, greenish-yellow, sometimes 
with a little russet. Late fall or eaily win- 
ter. A hard-fleshed, acid, cooking apple. 
Harvey’s Pippin. English ; tree vigorous 
and fruitful ; fruit roundish, yellow with 
red cheek and dots ; flesh firm, juicy and 
rich. Winter. 
Harvey’s Defiance. A fine large, hand- 
some English dessert apple, conical, ribbed, 
yellow’ with a little russet ; core small ; 
flesh yellowish, crisp, juicy, vinous, rich. 
Earlj’ winter. 
The three last named are but little known 
in this country, though the Harvey (Doctor 
Harvey) was once considerably planted in 
Maine and Massachusetts. Both the Sum- 
mer and Fall Harvey are supposed to be its 
seedlings, and are very often confounded 
by growers. The Fall Harvey, being a poor 
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