HOSKREIGER APPLE. 
Young Apple-tree stocks, intended for gi-afting, are too gener- 
ally raised without regard to the description of fmit from which 
the seeds are obtained. This is a prevailing en’or, especially in 
the cider-producing districts, where the refuse of the Apples, after 
expression of their juice, is sometimes merely spread over a waste 
corner of land, and the young plants thinned out as they increase 
in size. We point to the fact as opposed to that progressive 
improvement which should be aimed at by all who attempt the 
propagation of frait-trees. Even if only for stocks for grafting 
upon, regard should he paid to the habit and properties of the 
trees from which seeds are collected. Their hardiness, their slow 
or raj^dd growth, their tendency to vegetate early or late in the 
spring; all these considerations should have especial attention, 
as bearing on the character of the future tree. It is tnie that 
none of these qualities of trees are always transmitted to their 
progeny, but as the seeds of a haixly tree are more likely to pro- 
duce a hardy stock, than seeds of a contraiy character, so it is of 
other peculiarities ; and all these should have the attention of 
the horticulturist, if he be desirous of benefiting himself and 
his countiy. Although a graft retains its peculiarities, in all 
material points, when transferred to a stock of different, or par- 
haps opposite, qualities, yet that it may jiartake of certain modi- 
fications therefrom is equally certain ; hence, attention should 
be given to the choice of one as well as the other, when we aim 
at the attainment of a specific object. Our tree of the variety 
of Apple here figured is on a 2:>aradise stock, and this, for dwarf 
trees, it is now pretty well understood, is, if not indispensable, 
liighly desirable. 
This Apple is of a regrdar, roundish, somewhat flattened, 
shape ; its eye small, and deeply sunk in a naiTow slightly-lobed 
bason. In colour, when fully matured, in Febraaiy, the time 
our drawing was made, it assumes a softened yellowish gi’een 
tint, regularly specked over its whole surface ; and on its exposed 
side, has numerous soft streakings of red. Its flesh is white, 
sub-acid, and agreeable, but not rich ; cooked, it fomis a smooth 
pulp, admirably suited to culinaiy pui’poses. 
