308 
[0c toBer, 
AM ERICAN AGRICULTURIST. 
Grafting Old Trees—Cutting out the 
Curculio- 
We received a few weeks since from Mr. D. 
Munson, a box containing fine specimens of Bart¬ 
lett pears, the product of an old tree, 30 to 40 
feet high, recently “ made over” by grafting the 
limbs with this kingly fruit. If all were aware 
how easy it is thus to replace the hard, no-fla¬ 
vored, and almost worthless pears, that are 
yielded abundantly by 
large and healthy trees 
on many farms, the prac¬ 
tice would become gen¬ 
eral, and good fruit 
would be less scarce 
In the same parcel 
were packed specimens 
of the Green Gage plum, 
showing the result of Mr. 
Munson’s experiments in 
cutting out the curcu¬ 
lio. Shortly after the 
insect had operated upon 
the fruit, depositing an 
egg in supposed safety, 
Mr. M. examined the 
trees, and wherever the 
small puncture appeared 
on a plum, it was cut 
out with a sharp knife. 
The crop ripened with 
scarcely any loss. The 
mark made by the cut¬ 
ting is quite plain, but 
the fruit is otherwise un¬ 
injured. This process is 
effectual, and if perse¬ 
vered in, would, in a few 
years, greatly diminish 
the numbers of this in¬ 
sect. It appears rather 
slow and tedious, but 
Mr. M. states that the 
whole time spent upon 
four trees did not exceed 
two hours, a trifle in view of the fine results. 
-- — -- 
Beurre Giffard Pear. 
We alluded last month to this really fine, early 
pegr, then ripe, (August 7). The accompanying 
engraving is a very good representation of the 
fruit which is thus described by Downing. 
“ Rather above medium in size; pyriform or 
turbinate, tapering to the stem, which is rather 
long and obliquely set; skin greenish-yellow, 
marbled with red on the sunny side ; calyx closed, 
segments stiff, set in a'very small basin. Flesh 
white, melting, juicy, with an excellent vinous 
flavor, delightfully perfumed. An early pear of 
great promise—ripening middle of August.” 
This pear originated in France, and has been 
fruited in this country about ten years, but is 
comparatively little known excepting among 
amateur fruit, growers and nurserymen. We 
unhesitatingly pronounce it one of the very best 
early pears, succeeding well, both on the pear and 
quince stocks. At the last meeting of the Amer¬ 
ican Pomological society it was advanced from 
“promising well” to "worthy of general cultiva¬ 
tion," which we fully endorse. Owing to a some¬ 
what slow and slender growth, planters have 
often been disappointed with it until it came into 
bearing, when full crops of such fair luscious 
n u it could not fail to please. The form of the 
tree, the peculiar slender and straggling growth 
of the branches, red color of the bark, and small 
leaves with slender stalks, are characteristics by 
which this variety may easily be known, even 
before fruiting. In addition to the description 
given by Downing, it may be noted, that the fruit 
is often much dotted with dark carmine, and has 
handsome reddish stripes upon the side next the 
sun. As with all other fruits, some of its minor 
characteristics will vary considerably in different 
localities, according to soil, climate, etc. Like 
most Summer varieties, the fruit is better 
when plucked just before ripe, and matured on* 
the shelves. 
-■»-*— -«-•- 
Grapes from Seed—Sour Krout. 
To the Editor of the American Agriculturist• 
The raising of grape vines from seeds was a 
favorite idea with me years ago while I lived in 
Germany, and I convinced myself by experience, 
that such plants are hardier and healthier than 
those propagated from cuttings. There is also 
another advantage in this method ; new varie¬ 
ties of vines can thereby be originated, the fruits 
of which will, in some instances, be superior to 
those already known. My process is as follows : 
In the Fall, select the handsomest and ripest 
grapes, hang them up in an airy place until they 
are thoroughly dried. Then rub the kernels out 
of the berries, and plant them in a bed of fine, 
rich earth, say one inch deep. The planting can 
also be delayed until about the first of March. 
When the warm weather of May sets in, the 
young vines appear with round, bright leaflets 
like Basilicum. The following leaves assume 
the regular form of grape foliage. 
I found by a rather singular experiment that 
the germinating power of the grape seed is not 
destroyed by fermentation of the surrounding 
pulp. In the Fall of 1859 I pickled cabbages in 
the following manner. I placed upon the bottom 
of a barrel a layer of grape husks and seeds after 
the juice had been expressed, to the depth of 
two inches, upon these a layer of cabbages, then 
husks, and so on alternately until the barrel was 
filled. I then poured in water until the upper¬ 
most layer of husks was soaked, and covered it 
all with heavy stones. In eight or ten days, fer¬ 
mentation was actively going on, and in a few 
weeks the cabbage had received the finest flavor. 
No salt, and nothing but the husks and water 
were added. The cabbage kept very well until 
the last of June, and the fine winey flavor of the 
cabbage proved that it had undergone the vinous 
fermentation. One would have supposed the 
grape kernels, exposed to such a process, would 
have lost their germinating power, but it proved 
otherwise. The husks were thrown out in March, 
without any thought of the matter, and in four or 
five weeks, I discovered there a great number of 
young grape vines springing up. Many of them 
were destroyed by incautious spading, but those 
which remained, continued to grow vigorously, 
and by the first of July attained a hight of six to 
eight inches. In experiments with dried grapes, 
previous to this, it required a much longer time 
for germinating. It seems probable that fermen¬ 
tation had loosened the skin of the seeds, with¬ 
out injuring the germ. John Becker. 
Vanderburgh Co., bid. 
--*-*-- 
To Keep Grapes Fresh in Winter. 
As many persons fail in keeping grapes through 
the Winter, we will briefly state the conditions 
of success in the experiment. 
Grapes must be kept cool. Heat, and especial¬ 
ly alternations of heat and cold, will promote 
decay. Let the grapes be kept in as cold a place 
as possible without freezing; and indeed a de¬ 
gree or two of frost will not hurt them, if they 
thaw out very slowly. 
They should be kept dry. Heat and moisture 
are the two great agents in producing decom¬ 
position. There are very few cellars which are 
dry enough for grapes. A chamber or retired 
closet is a better place. Yet, if the house is warm¬ 
ed by a furnace, or even by coal-stoves, the air 
will probably be made so very dry in the cham¬ 
bers, that the grapes will shrivel up and nearly 
spoil. Let this be guarded against. 
In gathering grapes, wait until they are fully 
ripe ; then make sure of a fine, dry day, and pick 
the clusters during the middle of the day—say 
between nine o’clock and four. Carry them in 
baskets to a cool, airy chamber, and spread them 
on the floor. Pick them over carefully, culling 
out all bruised, unripe or defective berries, and 
let them stand in baskets holding about half a 
bushel, for a week or ten days. In this time, 
they will have gone through “the sweating 
process,” and may then be packed down for 
Winter. 
In packing, various methods are employed, and 
there does not seem to be much choice between 
them. A very good way is this : Take boxes 
holding a peck or half a bushel, place a layer of 
cotton batting at the bottom, then a layer of 
grapes, then layers of cotton and grapes alter¬ 
nately, until the box is filled. To prevent the 
clusters pressing too heavily on each other, some 
practice putting a wad of cotton between them. 
When the box is full, put on the cover and set it 
away in a cold place. 
Some persons use champagne baskets for 
packing in, arguing that the circulation of air 
through the meshes of the basket favors the pres¬ 
ervation of the fruit. Others again paste paper 
