CHOICE VARIETIES OF APPLES.-PREPARED GUANO. 
7 § 
CHOICE VARIETIES OF APPLES. 
Esopus Spitzenburg.— There are but few, 
very few apples, to which higher rank is awarded, 
than to this variety, possessing, as it does, the rare 
advantage of beauty and excellence of quality com¬ 
bined. It is said to have originated at Esopus, a 
famous apple district, on the Hudson, where it is 
still raised in the highest perfection. It is also ex¬ 
tensively cultivated in Western New York, where, 
from the richness of the soil, it attains great 
beauty and size, without loss of flavor or being in¬ 
ferior in any other way. 
The size is full medium, with an oblong outline, 
and a skin fair and smooth, of a fine clear red. 
Some specimens are of brilliant hue on the sunny 
side, while the opposite side is of a yellowish cast. 
The flesh is yellow, and in the language of Coxe, 
“ singularly rich, juicy, and sprightly.” The stem 
is of medium length, and well planted. And the 
calyx is in a shallow depression. It abounds in 
the New York markets for nearly six months in 
the year. 
Kaighn’s Spitzenburg.— This variety takes 
its name from the original cultivator, the late Joseph 
Kaighn, of Kaighn’s Point, New 
Jersey. It somewhat resembles 
the Esopus Spitzenburg, although 
its outline is more like that of the 
44 Summer Queen.” The color is 
bright red, delicately streaked, and 
marked with whitish or yellowish 
dots, by which it may readily he 
known. The skin is smooth; 
the flesh juicy and well flavored • 
the stem deeply seated and rather 
long; and the blossom end is fre¬ 
quently more pointed than the 
specimen denoted by fig. 18. 
PREPARED GUANO. 
We can assure the farmers 
that all substances offered them 
under the above name, at a cheaper 
rate than the natural guano, are 
gross humbugs; and we think it 
our duty to warn them against 
their purchase. In our last vol¬ 
ume, page 301, we gave instruc¬ 
tions for making a first-rate artick 
of “prepared guano,” at a cost of 
not over half a cent to three 
fourths of a cent per pound! The 
ingredients are simply these : Take 10* 
lbs. of Peruvian guano, and mix with 
100 lbs. of fine charcoal dust, or plaster 
of Paris, and 300 lbs. of rich mould, oa 
peat. These materials will make 500 
lbs. of as good prepared guano aa 
can be found in any puffer or humbug 
ger’s shop in the Union, at double their 
cost. 
We are very much surprised that sc 
highly respectable bodies as the New. 
York State Agricultural Society, and 
the American Institute, should recom¬ 
mend such things before submitting 
them to the most careful chemical tests, 
and various, long-tried experiments by 
the side of the natural guanos. Peruvian 
guano has been in use for years, on all 
kinds of soils, growing nearly every 
variety of crop, in almost every climate. 
Its good qualities therefore are well 
known and approved of, by thousands 
of practical farmers, planters, and gar¬ 
deners. Can so much be said of any 
prepared guano 1 These compounds 
have often been condemned in Europe 
as gross frauds, the knaves selling them 
having frequently been prosecuted and 
heavily fined. 
