146 
August, 1^90. 
/orchard 
far GARDE N 
Au"ubi iu tlie Orchard. 
We should continue the cultivation of 
nursery stock and transplanted trees, but it 
will lie better to discontinue the cultivation 
of bearing trees for fear of stimulating a 
late growth which would be injured in se- 
vere winter weather. The less vigorous the 
growth of bearing trees in the fall the bet- 
ter will the wood and buds mature, and the 
b tter they will bear. Late growth is al- 
ways made at the expense of fruit if not in- 
jurious to the tree. 
.The Wild Goose plum with us is now ripe 
and they should be gathered daily as they 
drop, as soon as ripe, when they are about 
as perishable as strawberries. We gather 
and market them in strawberry boxes and 
crates, which appear to give satisfaction. 
The Miner, Kickapoo, Forest Garden and 
all other native plums are doing well and 
bearing a heavy crop. Summer apples and 
pears are now ripening and should be sent 
to market at once as they soon decay. 
Budding may now be done and as long as 
the bark slips. It is better to bud on the 
north side of the stocks where the buds will 
be somewhat shaded. In preparing for 
budding we find it an advantage to have the 
stocks trimmed up about two weeks before 
the work is done, as severe pruning sets the 
bark. We bud very close to the ground 
that the buds may be easily covered for 
winter protection: as in our climate, and at 
the North and Northwest, we find them 
very often injured unless protected by cov- 
ering. We bud the peach only, as we find 
grafting more desirable for every other fruit 
except, perhaps, the pear on the quince; 
or, in case of very rare or new varieties, 
when we lack sufficient grafts.- — J. Stay- 
man, Kansas. 
Orchard Notings. 
EVAPORATED APPLES. 
When the experiment of evaporating ap- 
ples by artificial heat first became a com- 
mercial success, it was supposed that the 
old fashioned dried apple, as a home pro- 
duct for market, would at once be entirely 
superceded. The evaporated product wore 
a clean and enticing look, heightened by the 
strong sulx>hur bleach to which it had been 
exposed, and was put upon the market in 
neat packages, neatly packed. 
Soon, however, the public began to com- 
plain of the new product. It was net as 
good as it looked, in many ways. Though 
so nicely put up, its superiority seemed in 
many cases to stop at that point; and to-day 
evaporated apples, unless of a few favorite 
brands, are of slow sale, because of so much 
unfavorable experience on the part of would- 
be consumers. 
Last winter I had the pleasure of attend- 
ing the annual meeting of the Maine Pomo- 
logical Society, an old and flourishing or- 
ganization. On this occasion one of the 
most interesting and practical papers was 
read by a member whose name 1 have lost, 
but who gave an account of his success as 
an evaporator of apples on a large scale for 
market. This success was grounded on his 
uniform practice of marketing fresh only 
his “extra No. 1” apples, so branded and 
guaranteed, and bringing always a fancy 
price. All the second grade was evapora- 
ted, and all below this were otherwise dis- 
posed of. Great pains were taken to have 
the cores thoroughly removed from the 
fruit, as well as worm holes and oth>r de- 
fects, while there was no mixing of varie- 
ties in the same package. The sulphuring 
was very light, the entire work was care- 
fully overlooked, and the demand for the 
goods is greater than the supply at a fancy 
price. 
ROOM ENOUGH UP HIGH. 
The case of the successful apple evapora- 
tor I have named, gives the keynote to all 
success in extensive fruit culture. Confi- 
dence may be a plant of slow growth; but 
once secured it becomes the most precious 
and profitable possession of its recipient. 
As nothing is more vexatious for a buyer 
than to find himself cheated, so nothing ex- 
ceeds his admiration for an honest dealer, 
upon whose brand he knows he may depend 
without examination. But I think the basis 
of this good name must be found farther 
back than might be supposed, — in successful 
culture. If few or no first-class fruit is 
grown, the material is lacking to give satis- 
faction to buyers, even if the desire to do 
an honest business exists. You cannot sell 
a good thing if you cannot or do not pro- 
duce it. Tlje poor goods may thus often be 
traced back to unskillful growing as a pri- 
ary cause. 
THE RED BIETIGHEIMER. 
T-he more I become acquainted with this 
apple, the more I feel grateful to the intro- 
ducer, Mr. Barry, whose recent death we 
all must so deeply deplore. Unlike too 
many nurserymen, Mr. Barry never over- 
estimated or over-praised his novelties, 
nor did he guarantee their merits beyond 
his own knowledge regarding them. Fruits 
like the Mann, Pewaukee, Wolf River and 
many others, have been brought forward, 
and sales extensively made, as “ iron -clad,” 
“ hardy as Oldenburgh,” &c., only to be 
proved far below this accepted standard. 
Mr. Barry did not know how hardy theBie- 
tigheimer was, not having the opportunity 
to test it in this particular; and he said 
nothing about that. He praised its free 
growth, productiveness, the beauty and 
good quality of its fruit, because these 
points he could certify to. But after eight 
years’ trial, covering two very severe test 
winters in the hills of northern Vermont, I 
am able to say that I have never seen this 
variety in the least degree injured by cold. 
THE SOPS OF WINE APPLE. 
Here is an old English apple, introduced 
to America early in this century, — if not 
sooner, — which I think many growers might 
find extremely profitable who know little or 
nothing about it. It is grown quite ex- 
tensively in Maine, where it is known as 
Bell's Early, and I can grow it, top-worked 
on iron-clads, even in northeastern Ver- 
mont. It is a September apple in New 
England, and has very good keeping quality 
for an apple of that season. The tree is a 
good grower and productive, but I should 
prefer top worked trees to root grafts or 
low budding. In size it is a full medium, 
form round, color dark red with white dots, 
flesh white, and firm, often stained, mild 
sub-acid, rich, spicy, but not very juicy. 
This last character makes it a go id shipping 
apple, and for its season, as remarked, a 
good keeper. I do not know how far south 
or east it may succeed, but I have known 
it for more than half a century as a v.ery 
profitable apple to grow for market. 
FAST GROWING TREES. 
For many years there has existed, along 
our northern border, a prejudice against 
the rapid growth of a young orchard. I 
confess to having shared this belief in my 
youth ; and to-day, if I were trying to suc- 
ceed with varieties not quite hardy in my 
location, I should object to pushing growth 
too strongly. But there is very little satis- 
faction in trying to grow any fruit beyond 
its true latitude, either north or south. 
That way is not the way to fortune. Choose 
a variety, otherwise satisfactory, that will 
endure your test seasons of cold or heat, 
and you will run no risk in growing the 
trees as fast as good soil, well enriched and 
well cultivated, will do it. An orchard so 
grown, if otherwise properly managed, 
will produce much more and much better 
fruit, and produce it sooner than one con- 
ducted upon the reverse method. * ‘ Be 
sure you are right, then go ahead,” is an 
excellent rule in fruit-growing. — T. H. 
Hoskins. 
The Hawkeye Plum. 
It is gratifying to see that our native spe- 
cies of plums are receiving an increasing 
amount of attention and that their value is 
being more generally recognized. Whilst 
not equal to the European sorts in the size 
and quality of the fruit, the trees are much 
hardier and the plums do not seem to be 
much affected by the attacks of the curcu- 
lio, maturing an abundance of fi uit. 
The best of this class is the Hawkeye, of 
which U. S. Pomologist Van Deman says: 
“I received specimens of this variety from 
Iowa, which measured 1 2-3 inches in diam- 
eter, and which were grown on an over- 
loaded tree that ripened its fruit at the time 
of a severe drought. The flavor when fresh 
was equal to any of the wild plums I have 
ever tasted, and when cooked and critically 
tested, it was less apid than any others tried 
at the same time. In color it is light red, 
and it is one of the handsomest wild plums 
