acid flavor, and flesli melting and juicy.” 
Nothing is said of its firmness. We simply 
make this record as a matter of pomological 
history. 
Trioniphe Dr Jotloigne Pear. 
This fine pear is of Belgian origin—a seed¬ 
ling of M. Bouvter, in 1830, introduced in 
1843. Tlie tree is vigorous and productive; 
Carpenter of the New York Farmer’s 
Club, and his bondsman, Mr. Horace Gree¬ 
ley, that we are preparing to claim that 
$100 reward which he offered for producing 
an amalgamated apple.” 
The Pewaukee Apple. 
Tins is a seedling by G. P. Peffer, Pe- 
waukee, Wis., to which was awarded a pre- 
French variety—highly extolled, and about 
the earliest period we procured one. It 
grew well and with pruning made a beauti¬ 
ful tree, and after from eight to ten years’ 
nursing, it bore a dozen or two of cherries, 
for two years, honestly of a purple hue, and 
that was all. They were acid, flavorless and 
worthless general)}', and we dug out the 
cmnberer. Other people may find a huge 
pile of excellences in it, but it is not good 
enough for us." 
Itipe Peaches from District of Columbia. 
Ethan Allen left ripe peaches iu the 
Rural New-Yorker office June 28th aud 
July 9th. With the latter came the follow¬ 
ing note, which explains itself: 
“ I leave to-day (July Pth> some more peaches 
of the same kind as the two loft by me oti the 
2Sth of June. The two left June S&tb were 
picked June 26th; those now left were picked 
July 5th, but not reaching me till this day, I am 
sorry to say they are partly decayed. These 
peaches were raised at Pomona by John B. 
Clagett, in the District of Columbia, and are 
about, thirty days earlier than ever known be¬ 
fore in this latitude. The specimens and the 
omolcrgmtl 
The effect will recoil upon the perpetrator. 
This we see. We see large crops. We also 
see disease; weakness cannot withstand 
this j hence an emasculated vine or tree sub¬ 
ject to disease, to overbearing, and the in¬ 
numerable uses of perverted functions. 
Too much fruit is a one-sided affair, and 
foreign to the vine. Such a trait it never 
had, and can endure it but for awhile. But 
it can endure it longer if put iu balance—not 
absolute exemption from evil; this requires 
a gradual progress to remedy. We can for 
many years raise fruit, successfully by keep¬ 
ing up a proper supply of wood-nulriment 
as well as that of fruit; and then a new vine 
if necessary. We can afford to abuse a vine 
if it is an advantage—if it pays well; that is 
the object mainly. 
Grow then what you can grow to a good 
advantage, and then reset; reset, since you 
QUINN’S PEAR CULTURE 
We spent a night, recently, with P. T. 
Quinn, at Waverly, N. J. We went 
there to look at his pears. It is well-known 
to our leaders that Mr. Quinn is the author 
of a work on this specialty, and what we 
saw was sufficient proof to us that he knows 
what he talks and writes about, so far as his 
locality and soil are concerned. We saw four 
or five thousand trees, nearly all of which 
were fruiting. A large proportion were 
bearing the heaviest burthen of fruit we ever 
saw on an equal number of trees. The pro¬ 
cess of thinning the fruit is beiug rapidly 
prosecuted. Every defective, ill-shaped, aud 
stung specimen is removed ; and if there are 
then too many remaining the smaller ones 
are taken off, until the proper relation be¬ 
tween tree and fruit is secured. This pro¬ 
cess is a very important and very profitable 
one. It prevents too much exhaustion to 
the tree, and secures annual crops; there is 
no waste of productive power in the effort 
to develop an imperfect fruit; all goes to de¬ 
velop the most perfect specimens for market. 
When the fruit is gathered it is assorted into 
two classes. The first class fruit of last 
season’s crop brought Mr. Quinn twenty ] 
dollars per barrel, exclusive of commissions; 
the second class ten dollars per barrel. 
The culture is thorough ; the training in¬ 
telligent and careful. Up to the time of 
hearing, currants and small garden crops 
are cultivated between the rows—the ground 
having been thoroughly prepared. After 
the trees begin to fruit the cropping is dis¬ 
continued, the ground is stirred from early 
in the season to about the 15th of July with 
the cultivator and hoes frequently, and only 
about two inches deep. It is then thorough¬ 
ly mulched with salt bay, for the double pur¬ 
pose of preventing the weeds starling and 
to save from bruises the fruit that may drop. 
Close planting is believed iu and practised. 
The trees are pyramids of foliage and fruit 
from the ground up 
Currants for Wine. 
S. Y. C., Columbiana Co., O., asks“ Is 
it profitable to cultivate currants for the pur¬ 
pose of mailing wine ? If so, what time of 
year is the beet for planting in this part of 
Ohio ? ITow should the ground be pre¬ 
pared, and how planted ? What is the profit 
per acre T* We doubt if the currant can be 
profitably cultivated for wine. If any one 
knows if can he, let him answer. 
THE TRIO.MPIIE DK JODGIONE REAR. 
Arboriculture 
young wood short-jointed, dull grayish 
brown. The fine engraving of the fruit 
herewith presented, is a copy of it as grown 
in this country. The following description 
is by Downing : 
“ Fruit large, obovate ovate obtuse pyri¬ 
form; surface uneven; skin pale greenish 
yellow, shaded and mottled with crimson in 
the sun, patches, nettings, and traces of rus¬ 
set, and thickly sprinkled with brown and 
green dots; stalk rather long, a little in¬ 
clined, fleshy at its insertion by a ring; 
cavily small; calyx open; segments short 
and stiff; basin small, uneven ; flesh whitish, 
coarse, Juicy, hall' melting, sweet. Good to 
very good. October.” 
mimnol' $50 by the Wisconsin State Ilort. 
Soc., otl'ercd for the best seedling (quality 
and hardiness considered) adapted to the 
Northwest. 0 . S. Wiley, in Horticulturist, 
thus describes it;—Fruit is medium to large, 
round obovate, waved; cavity small; basin 
shallow and slightly plaited; calyx rather 
large; stem variable iu length, with a fleshy 
substance on one side, sometimes very large, 
from an half to one inch in lengh; skin dull 
red on a bright yellow ground, with whitish 
dots all over; flesh yellowish white, with a 
rich subacid flavor—January to J une. Tree 
upright center, branching at almost right 
angles; wood very hard; shoots dark, 
smooth, with very white specks. 
Imperial Wn*hiiii{roii PI urn. 
Mr. Wiley describes this plum, also a 
seedling by Mr. Puffer. It is from the 
seed of a Lombar’►apparently crossed by 
Imperial or Washington Gage, as it has the 
character of both to a great extent. Color, 
red, dark brown*, with light yellowish 
specks; skin thin and rather tender; flesh 
greenish yellow, juicy and rich, quite firm 
and nearly free from I he stem; fruit large 
and nearly round, oblate, flattened at both 
ends, a slight suture stalk, about three- 
quarters of an inch long, rather stout, insert¬ 
ed in a small but sometimes no cavity, with 
occasionally a small ring ridge around ii ; 
season, middle to last of September. Tree 
hardy, vigorous and productive, nearly equal 
in every respect to the Lombard, 
The Blue Tweens 
is a small, dark blue plum with a whitish 
bloom. Tree fifteen years old; raised from 
the seed; stands on a high ridge exposed to 
ORCHARDS AND VINEYARDS: 
Keep Up tlie Balance Between Wood and 
Fruit. 
Tins 1 find, in my experience, secures the 
maximum of success. There must be perfect 
wood iu order to get perfect fruit—perfect 
of its kind. But this is rarely done. Though 
insisted on by the beet cultivators, it is not 
generally heeded. Great crops are too much 
the object; in consequence the wood is 
neglected. Wc must prune our fruit as well 
as our wood. If it. seems a pity to cut away 
so much fruit, it, is all in the seeming; the 
excess shows only an unequal distribution— 
that the vine or tree is directed (by checking 
the wood) to the production of fruit. You 
arc only equalizing the thing—repairing an 
evil that you committed. Why then should 
it be a pity to cut away so much fruit?— 
sometimes hull, and ollen more; in fact, in 
good culture this is more or less the case, 
(hit away the immature thing, and you will 
get—not the same amount, that you don’t 
want, for it is for that very thing, mainly, 
that you prune—less, but better fruit, better 
in quality all round. Your fruit will be 
healthy and vigorous, aud vine or tree will 
he disposed the same way. 
This equalization of the wood and fruit, 
besides improving quality of fruit, it estab¬ 
lishes uniformity of fruitfulness; there will 
be yearly uniform crops, accidents excepted. 
This balance is not nature — wild nature — 
but it is experience, and stands in reason. It 
would doubtless be “nature” iu the course 
the lower branches 
often lying (and fruiting) upon the ground. 
This is a money business. Nothing is 
done to gratify a theory; everything is ma¬ 
nipulated for profit. Of course, the soil is 
fed. The compost heaps scattered about 
the place prove it. Good culture, good soil, 
vigilant care, and intelligent, well-directed 
labor, have produced here an orchard of 
fruit well worth a trip of a thousand miles 
to see. 
THE TEXAS MESQUIT. 
In the Rural New-Yorker of April 23d, 
1870,1 think it was, mention was made of a 
shrub or tree called Musquit, beiug used iu 
Utah for hedging. Tlie similarity of name 
leads me to believe that the “Musquit” is 
identical with our Texas Mesquit—a tree 
which, in time, will be a source of immense 
wealth to Texas, as one of the best known 
materials for tanning leather. The mesquit 
belongs to the genus acacia. It is ligumin- 
ous, has pinnate leaves, and is thorny. It 
yields a gum very similar to gum arabic. It 
is a durable, unshriuking wood, aud were it 
not for brittleness, would be admirably 
adapted for use in making felloes and spokes. 
As it is, it is used for this 
Tlie Ouargn Apple. 
A correspondent of the Western Rural 
describes an apple with this name, produced 
from seed of tlie Seek-no-further, in 1835, 
by Mrs. Diana Harper, Omirga, III, as fol¬ 
lows:— “Tree vigorous, spreading, produc¬ 
tive, bearing heavy crops one year and me¬ 
dium the next; comes into bearing lute. 
Fruit medium, round, oblate; hangs scatter¬ 
ing on the tree; irregular striped red, inter¬ 
spersed with large dark spots aud russetted 
dots of diamond or star form; skin thin, 
generally smooth; eye medium,open ; basin 
regular, medium cavity; deep, russety stem; 
small, short core, medium, oval, opening in 
the center; seeds medium, angular; flesh 
white, middling juicy, firm, lender, brittle; 
flavor subacid; quality very good; use, 
table, kitchen or market; season, October to 
January.” 
Sweet anil Sour Apples. 
The editor of the ALlica (N. Y.) Atlas, 
who years ago favored us with specimens 
of sweet and sour apples, thus ventilates 
the subject in a recent Issue of his paper: 
“ The practicability and the possibility of 
so uniting two buds or cions (one taken 
from one tree and one from another) as to 
cause them to grow in union as one stem or 
branch, has been often asserted and as often 
denied by fruit cultnrists and nurserymen. 
In Moore’s Rural New-Yorker for this 
week, we find the facts stated that a mixed 
fruit exists, and that an amateur has been 
unsuccessful in trying 
POMOLOGICAL GOSSIP, 
The Best Strawberry for Foreiiur. 
In answer to an inquiry, the Gardeners’ 
Monthly says:—“Trioniphe tie Gaud, and 
Agriculturist are two good varieties for forc¬ 
ing. The profits of forced strawberries de¬ 
pend on your market. In Philadelphia,!). 
W. HER6TINE simply puts hot-bed sash over 
the plants in the ground, and gels them over 
a month before tlie earliest arrives from the 
South. He gets from $1 to $1.50 per quart, 
which we judge is good interest over cost.” 
“CiiMMndy’M Ruswcll” 8trawherry 
Tins is the name of a seedling said to have 
been produced by Charles Cassady, Des 
Moines, Iowa, from Russell’s Prolific. It is 
described as larger aud finer than its parent, 
its shape, color and flavor showing its par¬ 
entage, however. The Iowa Homestead 
says:—“The fruit is large, perhaps a little 
larger than a well grown Downer, cone 
shaped, a little flattened at the base and 
sides of the cone, an inch and a-half to an 
inch and three-fourths in length, and an inch 
and a quarter across the base; deep, rich, 
crimson color, in solidity it is about a, medi¬ 
um between the Wilson and the Downer, 
very agreeable flavor, not high, rich and 
sweet. Foliage very strong and vigorous, 
fruit stems much like the Russell. Mrs. 
Cassady says it is very productive.” 
purpose, and for 
making furniture, to a limited extent. 
It produces a loug beau—something like a 
snap bean—which is more nutritious than 
corn, and is eaten with avidity by borses, 
cattle and hogs. Tlie bean, however, is only 
produced during a dry year; wet seasons 
they never grow. 
While there is considerable mesquit be¬ 
tween the Colrado and Gaudnlupe rivers; 
the main growth of it. is west of the latter 
stream, where it is rapidly taking possession 
of the prairies, and changing them into tim¬ 
bered land. With mesquit timber is invari¬ 
ably found mesquit grass, which has been 
pronounced, by competent judges, superior 
for hay or for pasturage, to any grass known 
in the United States. It possesses the pecu¬ 
liar property of becoming dry and withered 
without losing its nutritious quality—ani¬ 
mals fattening as quickly upon it when dry 
as when green. 
Of the value of the mesquit as a tanning 
material, the following points have been es¬ 
tablished by Dr. J. Park, who, by the way, 
took out a patent for his discovery: 
1. It is rich in tannin. 
2. It is cheap and of inexhaustible abund¬ 
ance. 
3. By proper machinery it can he easily 
reduced to a form suitable to the extraction 
of the tannin by boiling or steaming. 
4. It is prompt and effective as a tanning 
agent in precipitating the gelatine of the hide 
and convertiug it into leather. 
5. The quality of the leather is superior. 
6. Its operation is such, from some pe¬ 
culiarity of the tannic acid it yields, that it 
prevents the decomposition of the hide—no 
matter how warm the season. 
7- The whole body of the wood is rich in 
tannic acid. 
Should your readers wish further informa¬ 
tion regarding the Mesquit as a tanning ma¬ 
terial, they can obtain it, as I acknowledge 
to have done, from the “ Texas Almanac for 
1870,” which can be had of “ Publishers 
Galveston News,” Galveston, Texas. 
As a hedge I have never known mesquit 
tried. 1 think, though, the growth is not 
to unite cions. 
“ As we have often stated before, in this 
vicinity quite a number of different sweet 
and sour apples are grown; they are all on 
grafted trees, and their origin beyond the 
trees, w here tradition asserts they originated 
by compound grafting, cannot be traced. 
With such unmistakable evidence before us 
that these fruits have been produced by 
amalgamation in setting grails or buds, iu 
1867 we tried the experiment ourselves, aided 
by a careful grafter (Air. E. F. Chaffee of 
this town.) Tlie result was the starting of 
five out of ten grafts set, and successful 
growth ou three of those five, and to-day 
No. 1 has fruit on it, 
“So TnE Question is Settled. The 
record made at the time shows No. 1 
to be an amalgamation of the Touawamlu 
Valley Seedling (a fair size, tart, tali apple, 
nearly white,) and the Nunda Large Red, a 
winter sweet apple. Though these varieties 
arc local seedlings, not publicly known to 
poinologists, we can produce them; and wc 
confidently expect to enable others to iden¬ 
tify the amalgamation of their peculiarities 
of color and flavor in the fruit of our No. 1. 
“ We make this announcement before the 
fruit is mature, aud we hereby notify Air. 
The “Mexican EverbenrSnaf.” 
M. L. Dunlap, Champaign, 111., says In 
the Chicago Tribune, June 8, of this fruit:— 
“Iu taking off the winter covering I was 
deeply disappointed, as I expected not less 
than a bushel of ripe fruit. This took me a 
trifle down on its ever-bearing qualities, and 
to this date nut a berry has ripened, though 
we had plenty of Wilson’s for nearly two 
weeks. 1 suppose the season is too dry for 
it. Those journals that gave it such a hearty 
endorsement last season, when they saw it 
under artificial conditions, would do well to 
allow its lessons to assist their judgment iu 
future, at least to allow the novelty of a new 
thing to -wear off before a final decision is 
made. A year has proved that the Tribune 
■was correct in calling this a humbug of the 
first water.” 
“Monarch of the West” 
is the resounding name of a new seedling 
strawberry produced from hybridized seed 
in 1867, by Jesse Brady, Plano, Illiuois. 
It. is said to be “a strong grower, good 
bearer; fruit bright scarlet, very large, 
showy, with a delightful aroma, rich, sub¬ 
