CHOICE VARIETIES OF APPLES.-CRANBERRY-CULTURE. 
313 
CHOICE VARIETIES OP APPLES. 
Summer-Pearmain. —This variety, according 
to Landreth, is unquestionably the finest of its 
season, possessing more of the character of the 
pear than any ordinary apple. Its appearance 
is by no means prepossessing, and those who 
look to exteriors only would pass it by unno¬ 
ticed. The color is usually dull-red, slightly 
streaked and spotted and occasionally of a 
brighter hue when grown in the sun. Coxe 
says it has proved to be well adapted to light 
lands, and correctly describes it as “ singularly 
tender, bursting from its own weight, when 
falling.” The ^outline, in most cases, is oblong 
and uniformly regular, with a deeply-seated 
calyx and stem. 
Lady-Apple. —This little apple, which is 
known by the French under the names of 
Pomme d’ Apt, Rouge, and Petit Apt, from its 
productiveness, exquisite beauty, and fine qua¬ 
lity, is worthy of a place in every orchard. It 
is highly prized, wherever quality, rather than 
bulk is considered, and readily finds a sale in 
all our markets. Its outline is flat, and its 
color, when ripened in the sun, is of a lively yellow, with a bright 
carmine cheek. The flesh is white and crisp, juicy, and agreeably 
sprightly. 
Hagloe.— This apple, Landreth says, “ is unquestionably not the Hag - 
toe-Crab of the English, a cider-apple of high repute, to which, it is be¬ 
lieved, this has no pretension.” It is said that Coxe, himself, who first 
described it under that name, discovered the error, and designed correcting 
the mistake in a future edition of his work. It is now well known in 
Pennsylvania and New Jersey, simply as the <c Hagloe,” and is much es¬ 
teemed as an apple for cooking. Its fair size, above medium, and great 
beauty, recommend it for the table. Its prevailing color is yellow, streak¬ 
ed with red of darker or lighter shades, and, on well ripened specimens, 
with a delicate bloom, when grown in the sun. The outline, in general, 
is round, sometimes a little irregular; the stem short, wtith the eye deeply 
seated. The flesh is liable to be .soft and woolly, as it is termed, which 
detracts from its quality for the desert. 
CRANBERRY-CULTURE. 
We are not aware of a single instance 
of success in the cultivation of the cran¬ 
berry without a thick coating of sand (not 
a mixture of sand and loam) was first 
spread over the surface. Six inches is the 
depth that has been recommended in this 
paper, and we are entirely satisfied that it 
is more frequently too little than too much. 
If the bottom be a deep mud, with only six 
inches of sand on the surface, the bog at 
the end of the year will be in a better con¬ 
dition to cultivate grass than cranberries. 
The sand will sink into the mud, and be¬ 
come to some extent mixed with it. The 
surface will be condensed and warmed by 
the operation, and the grasses cannot be 
kept out without injuring or destroying 
the cranberry-vines. 
The art of raising the cranberry consists 
in selecting a soil that is always damp, and 
if flowed with water in the winter and 
spring, it is the better. The soil must be 
loose and barren, so that the cranberry- 
vines will, without any cultivation, over¬ 
come and loot out the few weeds and 
