September, 1890. 
161 
ORCHARD 
AND 
'A aAAA/ /T7T7T 
CARD E N 
growth ami productiveness, and its great 
size. It is uneven on the surface, often 
being double, or having a suture extending 
from the point almost to the stem, on each 
side. It is rather light in color, especially 
in a wet season like the present when shaded 
by its rank foliage, varying from scarlet to 
salmon, as it has more or less light. There 
are complaints of its softness, and it is nev- 
er a firm berry, hut probably it was less so 
than usual this year, on account of the fre- 
quent rains. 
Jessie. — Many place this at the head of 
the list, while others are disappointed in it. 
Its blossom is tender to frost, but where it 
succeeds it is magnificent. A friend in Mass., 
writes me that the Jessie and Bubach filled 
his pocket book. He sold 22,000 quarts at 
an average of thirteen cents a quart. 
Warfield. — It is not immensely large, 
but its great beauty, firmness, good flavor, 
productiveness and vigor, combined with 
good size, make it exceedingly popular. It 
speaks for itself wherever it goes. 
Pearl. — This is a good berry, even before 
it is fully ripe, and beirg of regular, long 
conical form, with a slight neck, it is fine 
looking. It is of fair size, glossy red, quite 
firm, and always salable. It is a vigorous 
grower, and has a perfect blossom. Its 
greatest fault is its liability to rust, and 
yet it is not among the worst in this respect, 
never being injured to such an extent as to 
prevent its bearing a good crop. 
Hayerland. — This succeeds everywhere. 
For healthy, vigorous growth and great 
productiveness it is probably not excelled. 
The fruit is large, long, moderately firm, of 
medium quality, ripens all over. The fruit- 
stalks are tall, not strong enough to support 
the weight, and the berries lie on the 
ground, making mulching a necessity. 
Gandy. — This has gained many friends 
this year, and seems to be fast establishing 
for itself the reputation of being the best 
late variety. It is a good grower, has a per- 
fect blossom, is fairly productive, and late 
in commencing to ripen. The fruit is large, 
bright scarlet in color, of good flavor, and 
gives out a most delightful aroma, sugges- 
tive of both strawberries and peaches. It 
has a large bright green calyx, which adds 
to the beauty of its appearance. 
Bomba. — Great bearer and a fine-looking 
berry, one of the most desirable here. It is 
large, globular, dark glossy red, and solid. 
Fine for canning. 
Louise. — A good plant and an excellent 
berry, long, bright red, handsome and 
desirable. 
CLOUD. — My report on this variety a year 
ago was an unpleasant surprise to many .and 
I was anxious to be able to speak more fav- 
orably of it this season. I had the runners 
cut from a small plantation and kept it 
strictly in hills, with no fertilizer whatever, 
thinking that it might do better on land 
only moderately rich. With this treatment 
it failed again. The crop was small and the 
fruit in no way superior, except in firmness. 
I have also received many unfavorable re- 
ports of it from others. — M. Crawford. 
September Suggestions. 
There is little work to be done in the 
vineyard this month except to see that no 
vines are broken down by high winds and 
storms or by their weight of fruit. There 
will be occasionally a straggling cane to be 
tied up and some broken ones to be remov- 
ed. Some varieties will begin to ripen and 
others will soon follow, preparations should 
therefore be made to gather and pack them 
for market in due season but they must not 
be picked until they are fully ripe. 
Those who wish to make wine must wait 
until the grapes are fully ripe, for the qual- 
ity and body of wine is in proportion to the 
quantity of sugar the grapes contain and 
this saccharine matter is in proportion to 
the maturity and perfection of the fruit. A 
grape to make good sweet or fermented 
wine should weigh on a must scale 80°, 
which is equal to two pounds of granulated 
sugar to the gallon. If it does not come up 
to this standard it is not fit for wine and is 
but little better than crab apple cider. The 
principle secret in making either fermented 
or sweet wine is to have grapes of high 
quality. Then mash and press them, and 
for fermented wine put the must in clean 
casks and let it work just until it is over-, 
then bung up tight to exclude the air, put 
it in a good cellar and let it alone except to 
make a small vent hole which should be 
opened once in a while to let such gas that 
may accumulate escape. To make sweet 
wine, as soon as it is pressed out add five 
grains of salicylic acid to each gallon of 
must; let it stand in a vessel about fifteen 
hours to become clear, then draw the clear 
must off and put it on the fire. As soon as 
it boils bottle or can it in air tight jars and 
it will keep for years in perfection just as 
fresh as when first put up. The salicylic 
acid should be rubbed up into paste with 
some of the must or cut with alcohol before 
putting it into the must, or it will float ou 
the top. This acid is not put in to keep it, 
but for the purpose of settling and making 
it clear. It may be boiled and skimmed 
but it will never become so clear and good 
as with the acid, neither is it as quickly 
and readily done. This is our method and 
one that we have used for years and found 
every way satisfactory. 
Cultivation in the vineyard should now be 
relaxed as the young vines ought not to be 
stimulated to late growth, neither should 
bearing vines, layers or grafts, as the wood 
must fully mature before cold weather 
sets in. It is now time to consider wliat 
vines it is desired to plant this fall and pre- 
parations should be made in season to do it. 
Do not delay until late and then do it in 
haste, but look around and see what vari- 
eties have done the best. Notice also what 
new varieties have proven of value and try 
some of them. It is better that one should 
try and know for himself than that others 
should do it for him. Every progressive 
fruit grower should be on the alert and be 
up to the times in everything, either old or 
new that is of value. — J. Stayman. 
Those who are so fortunate as to have 
grapes to sell this fall should take pains to 
market them properly if they would obtain 
all the profit to be derived therefrom. The 
clusters should be perfect and well ripened; 
picked after the dew has dried, and without 
disturbing the bloom upon them. 
After standing a few hours they may be 
: packed carefully and closely in baskets 
i holding about ten pounds or more. 
BEAUTIFUL! LASTING! CHEAP! 
HARTMAN STEEL PICKET GUARDS 
FOR THE PROTECTION AND SUP- 
PORT OF 
Ornamental and Fruit Trees, Shrubs, 
Plants, Rose Bushes, Flow- 
ers, Small Fruits, 
&c., &c. 
Lawn, Nursery or Garden. 
NOTHING LIKE THEM! 
Light and graceful appearance. Will not conceal nor 
shade. Will not harbor Insects. All steel end indestructi- 
ble. Cheap. In one season they will pay for themselves 
by the increase of flowers and fruit. Write for circular 
and price-list. 
HARTMAN MF’C COMPANY, 
BEAVER FALLS, PA. 
New York Sales Ajrency, 102 Chambers Street. 
Hicks A: Dickey, 413 Commerce St., Philadelphia. Pa. 
Send 2 cent stamp for 40-page catalogue of “Hartman" Specialties. 
