AMERICAN AGRICULTURIST. 
91 
from the tree when nearly or about ripe, 
which we think may be remedied effectually 
by gathering before maturity. Mostly fails 
on quince. 
Howell. —A new Connecticut variety that 
has acquired in a very few years a high rep¬ 
utation—being rather large in size, fair and 
handsome, bearing early and proving ex¬ 
ceedingly productive. In flavor it is not 
equal to the Buffum and Flemish Beauty, 
but is, taken altogether, a most desirable sort 
These four varieties ripen nearly at the same 
time, or about the close of the peach season. 
The Beurred' Anjou , is rather later, the 
tree a fine even bearer of rather large size, 
with a fine grained, buttery and meltingtext- 
ure, and a high, rich, and excellent flavor. 
The Onondaga or Swan’s Orange, is avery 
large and showy fruit, and although of only 
second-rate quality, it is valuable for its 
uniform productiveness, early bearing, and 
strong, healthy growth. Best on pear 
stocks. 
LATE AUTUMN AND WINTER VARIETIES. 
Beurre Clairgeau. This is a newly intro¬ 
duced foreign variety, and its large size, 
beautiful appearance, good quality, pro¬ 
ductiveness, and late-autumn ripening, have 
rendered it a decided favorite among fruit 
raisers. Should its high promise continue, 
it may yet become extensively cultivated for 
market; a barrel of the finest rosy-cheeked 
specimens, on the approach of winter, would 
certainly command almost any price within 
the range of the market scale. Succeeds on 
both pear and quince. 
Beurre Diel, an older and well know sort, 
is a large, rich, and fine pear, the tree grow¬ 
ing vigorously, and yielding good crops. It 
succeeds finely, usually the best on quince. 
Beurre d' Arember g, long cultivated and 
well known,produces abundantly, and ripens 
near the close of autumn. For those who 
like a high, vinous flavor, it probably has no¬ 
equal for its season; it is hardly showy 
enough to command the market to the best 
advantage. It should be cultivated on pear 
roots, with a rich soil. 
Glout Morceau, ripening about the same 
time as the Aremberg, is a sweeter pear ; 
succeeds admirably on the quince, but does 
not produce abundantly till several years of 
age. 
Vicar of Winkfield, is scarcely equaled for 
its productiveness, the fruit being large and 
always fair. It continues to ripen for sever¬ 
al weeks in succession. Unfortunately its 
quality is only second rate, but much de¬ 
pends on skill in ripening; for while the 
Aremberg will mature with almost no care 
in a common cellar, the Winkfield must be 
brought into a warm room just at the right 
time, or when maturity approaches, to com¬ 
plete the process. 
Lawrence. With the exception of the Vir- 
galieu, perhaps no pear is so well adapted 
for the market; it is hardly equal to the Vir- 
galieu in quality, but coming a month or two 
later, gives it a high value. It is full medium 
in size, fair in appearance, and the tree an 
abundant bearer on pear roots. It ripens 
jate in autumn, and often as late as mid¬ 
winter. No orchardist need fear to set out 
plenty of the Lawrence. 
Prince's St. Germain, is a medium sized 
fruit, of flue quality, the tree hardy, thrifty, 
and productive—it is later than the Law¬ 
rence, and well worthy of market culture. 
Easter Beurre. This pear, when in perfec¬ 
tion, is unequaled by any winter pear. It 
keeps into spring. Most cultivators think it 
decidedly best on quince roots. It needs 
rich and good cultivation, in common with 
many other pears, to bring its qualities to 
full perfection. A fully grown and well 
ripened specimen is as much better than a 
small imperfectly grown and poorly ripened 
one, as an early York peach is better than a 
baswood chip. 
The Doyenne d'hiver, is a new sort, nearly 
or quite as long a keeper as the Easter 
Beurre, rather smaller in size, fair and hand¬ 
some, and of excellent quality. The. tree is 
vigorous and productive. Of course it needs 
further trial, before extensive planting. 
Besides the varieties we have named, there 
are several others among the newer sorts 
that may yet prove valuable for orcharding, 
among which the Sheldon, Nouveau Potieau, 
Beurre Sterkman, Zephirin Gregoire, Sieulle, 
and others, are worthy of attention. Winter 
Nelis, well known as the highest flavored 
early winter pear, is too small and not suffi¬ 
ciently showy for market. Beurre d' Aman- 
lis is an exceedingly productive and very 
strong-growing sort on both pear and quince, 
with large fruit, ripening at mid-autumn, but 
like the Onondaga, Winkfield, and others, 
is only second-rate in quality. 
On the whole, if we were about planting 
extensively for market, with a few sorts 
only, we should select Bartlett, Yirgalieu, 
Louise Bonne Jersey, and Flemish Beauty, 
among autumn sorts ; and Lawrence and 
Easter Beurre, among winter varieties. As 
long as mankind have such an appetite for 
good fruit, which they appear to have pos¬ 
sessed for several thousand years, we do not 
fear but that all excellent fruit that is raised 
will sell well; and the more delicious sorts 
will always command great respect in mar¬ 
ket. Among winter and spring pears, es¬ 
pecially, we should like to see an attempt 
made to produce a surplus; while at present 
not one man in ten thousand has even seen a 
single barrel of good well ripened pears at 
mid-winter or in spring, and all the trees 
that are now growing would come no nearer 
to supplying our myriads of population, than 
the cataract of Niagara could be fed by emp¬ 
tying water from an egg shell.—Co. Gent. 
Sugar Cane. —The Boston Bee says, “ We 
have on our desk a portion of a sugar cane 
stalk, grown in suburban Dorchester, on the 
grounds of Mr. Benj. Hemmenway. The 
stalk grew twelve feet high, and is one inch 
in diameter near the root. It is full of sap, 
of a delicious sweetness. It was planted in 
may last, the seed having come from China. 
It was cultivated in the same manner as 
corn. From this sample the question arises 
—and it is an important and interesting one 
—can sugar cane be raised in our climate 
and region 1 
TRANSPLANTING APPLE TREES. 
In the first place, all those who have it in 
contemplation to plant trees for an orchard, 
should select a good location, which should 
be land of a gravelly loam, sloping to the 
south as near as can be, and if a little stony 
so much the better. Dig your holes for the 
reception of the trees, at least twice as large 
as will be occupied by its roots ; a rod from 
the fence and a rod and a half to two rods 
apart each way in straight lines, according 
to the dimensions of the field. The trees to 
be planted should be of good size, two years 
from the bud, with handsome, straight trunks 
and the limbs branching out four or five feet 
from the ground. It would be well to pro¬ 
cure the best, as in the end they are the 
cheapest. With the help of an assistant to 
hold the tree in a perpendicular position, 
proceed to place the roots in a straight line 
from the tree ; then put some fine mold un¬ 
derneath and around the small roots and fi¬ 
bers, leaving no place not filled up as it should 
be ; and pressing the dirt gently down with 
the foot. See that the trees are set in straight 
lines both ways, so as to show some taste, as 
well as for profit; for there is something 
pleasing to the eye of a person passing by, 
to see them coining into line in several di¬ 
rections. After a person has set his trees 
he should take especial pains not to have 
them injured in any way whatever, when 
working his cattle among them, by breaking 
the limbs, jamming off the bark and disturb¬ 
ing roots. 
Having been to some labor and expense 
of purchasing the best trees and planting 
them, he should keep an eye on the best 
course to be pursued as regards their man¬ 
agement. Now what is to be done to in¬ 
sure success 1 Why simply the observance 
of a few rules that must be strictly adhered 
to. First the ground among the trees should 
be kept in cultivation every year with some 
kind of hoed crop ; and be liberal in the ap¬ 
plication of some good manure, spread on 
and well worked in with the plow and har¬ 
row. The trees should be washed every 
year with strong soap-suds to keep the 
bark smooth and healthy and free from moss. 
I would here caution people against a wash 
for trees that I once used, which was from a 
recommendation I saw in some book or pa- 
per, and that was a pound of potash to two 
gallons of water. After I had washed about 
a dozen trees it had eaten through the skin 
of my fingers, and so I reduced it with more 
water. It also turned the bark of the trees 
white, which can be seen to this day. 
Now as to the best time of the year to trim 
trees, there are as many minds as can be 
imagined. Some think the winter is the 
best, because they have more time to attend 
to it. That should not be any reason why 
we should take such a time for the work, as 
the bark gets discolored below the wounds 
occasioned by the removal of limbs, and in¬ 
duces decay. The time in my opinion to 
trim trees, is in the month of June, when 
the wounds will speedily heal, and be the 
least detrimental to the tree. Every one hav¬ 
ing young trees, should have a good prun- 
