I 
Voii. XL. No. 18, 
Whole No. 1631. 
Price Five Cents, 
82.00 Per Tear. 
[Entered according to Act of Congress, In the year 1881. by the Rural New-Yorker. In the office of the Librarian of Oongress at Washington.] 
SEEDLING JOE APPLE, 
erately juicy, with a sprightly and somewhat 
spicy flavor. Quality, very good. Season, 
early Jaly to beginning of September. 
The accompanying illustration is an excellent 
tender-fleshed, digestible apples that commend 
themselves to those who regard the apple as 
an article of food rather than something to 
please the palate, and in its season we have 
none too many such. 
PETER B. MEAD, 
PEACHES. 
From Notes Taken at Maturity 
Size, small, sometimes nearly medium. Form 
T. T. LYON, 
Early Joe.—T his apple succeeds best in 
Kentucky and^Louisiana of the South, and fairly 
well in Georgia, Utah, Kansas, Iowa, Missouri, 
Illinois, Penn., New Jersey, Ohio, Indiana, 
Michigan, Ontario, New York, Mass, and Ver¬ 
mont. In quality it is rated " best.” It ripens 
in late Summer. 
Bergen’s Yellow is by no means a recent 
variety. I fruited it in Eastern Michigan more 
than thirty years since, and found that there it 
maintained its Eastern reputation for unpro¬ 
ductiveness. The cause of this defect, as in 
the parallel case of the Susquehanna and some 
other varieties, seems not to be a deficiency of 
fruit buds; but rather a lack of hardiness, re¬ 
sulting in the winter-killing of a large portion, 
if nott.be whole, of the crop, even when most 
others escape unharmed. The foliage is un¬ 
usually large, rich and glossy; and the tree 
very vigorous and abuudantly hardy. I have 
never seen the genuine variety at the Lake 
Shore, although the name frequently appears 
in the lists of cultivators. The fruit, when 
produced, ranks with the very best of its class. 
Reeves's Late Yellow.— Tbe tree of this 
variety, as it comes to us from Eastern sources, 
is hardy, vigorous, rather upright, with large, 
strong foliage and reniform glands. It bears 
abundantly. The fruit is large, roundish, pale 
yellow and bright red, dappled with dark 
purplish-red in the sun, with slight, dingy 
pubescence. Flesh, yellow, red at the pit, 
rather firm, yet melting In texture, juicy, 
sprightly, vinous, eubacid. It ripened, the past 
A New Double Lilac. 
We are glad to see anything that is likely 
once more to bring the beautiful but neglected 
lilac into notice. Some lime ago we spoke of 
the double lilac, of which we are now enabled 
to place before our readers a cut re-engraved 
from the London Gardeners' Chronicle. It is 
called Lemoine'e New Double Lilac. It is now 
in the hands of William Bull, the famous Lon¬ 
don seedsman—and will, no doubt, reach this 
country the present season. The flowers are 
said to be very double, as shown. There is at 
present a doable lilac offered by some of our 
nurserymen—the flowers of which bear a 
double row of petals. It is said to be “ neat 
and pretty and valuable for cut flowers." 
seedling early joe—from life 
oblate, with unequal sides. Color, red, striped 
and splashed with darker and lighter shades, 
with occasionally a little green and russet. Ca- 
lyx, closed in a moderately deep, medium-sized 
portrait of an average-sized specimen. The 
apple is a native of Westchester Co , N. Y., 
and is a seedling of the Early Joe. In fruit it 
also partakes somewhat of the character of the 
season, at the close of September and the be¬ 
ginning of October. In size and character it 
is much like Early Crawford, and.even more 
beautiful and desirable, with only the doubt 
whether it can be ripened perfectly, here, in 
unfavorable seasons. In spite of such doubt, 
however, since such Beasons arc of rat e oc¬ 
currence, I esteem it one of the most prom¬ 
ising recent introductions, especially formal- 
ket purposes. 
Silver Medal is another recent introduc¬ 
tion from the Atlantic peach district. The 
tree is a vigorous grower, with brOHd, strong 
foliage, and leaveB almost serrate. The fruit 
is of fully medium size, roundish, white, or 
faintly reddened in the sun, slightly pubeBcent. 
The color of the flesh is clear white, free 
from either red or brown ai the pit which 
is light brown. Its firmness and modei- 
ate juiciness qualify it well for market hand¬ 
ling) while its flavor is “very good." For 
canning or drying, when a white flesh is de¬ 
sired, I regard this as one of the best. It is, 
however, rather late for certainty In this cli¬ 
mate, ripening at the end of September and 
beginning of October. 
Guqeon'sLate is another late, palt-fleshed 
peach, which comes to us from Ohio, with a 
local reputationin theviciuiiy of Cincinnati. 
The tree is strong, rather spreading in habit, 
with large crenate foliage and reniform glands. 
The fruit is large, round, greenish-white and 
dark red, with a very slight pubescence. 
Flesh white, slightly red at the pit. Texture 
fine-graiued, teuder, juicy ; and flavor vinous, 
sprightly, pleasant; season, quite late—begin¬ 
ning of October. 
Steadlby Is another recent introduction 
from the East, ripening with the above—about 
the beginning of October. Fruit medium to 
large, roundish ovate, creamy-white, with 
Bpots of red iu the suu. Flesh dingy-white to 
the pit, firm, juicy, mild, rich. Should it 
prove adapted to our seasons, I regard it as a 
very desirable variety both for family and 
market purposes. 
Variegated Free. —In preparing a notice 
of this peach some time since, its history had 
escaped my recollection. It originated with 
the late Isaac Pullen, of Ilightstown, New 
Jersey. A figure and description by the edi¬ 
tor (Peter B. Mead) will be found in the Hor¬ 
ticulturist for September, 1803, from specimens 
received from Mr. Pullen. 
LEMOINE’S DOUBLE LILAC-Fig. 220. 
basin. Stem, long and slender, inserted in a 
deep and rather open cavity. Flesh, white, 
slightly tinged with yellow, very tender, mod- 
Snmmer Rose The tree is a good grower and 
very productive, bearing in alternate years. 
In addition to its earllness, it is one of those 
STARTING SLIPS. 
As I have been very successful In growing 
plants from slips, I will send my method:— 
I take common prairie loam and heat it in 
the oven to kill all lan re ; then, while this soil 
is cooling, I cut my pan of slips, usiDg a thin, 
sharp knife, and taking great care not to crush, 
squeeze or mar the stems of the slips or cut¬ 
tings. I use shallow boxes, as extent of sur¬ 
face and ease in moviug are of much impor¬ 
tance. A raisin-box will do, or even a cigar 
orflg-box; I have used them all with equal 
success. 
Then, with my box of earth standing on the 
table, I empty my pan of slips betide the box. 
I have a four-blflded pen-knife, which is my 
only 'divider, prnner and trowel. With the 
largest blade, which is quite sharp. I cut the 
slips about two and a-half inches long for sal¬ 
vias. coleus aud heliotropes, trim eff all of the 
lower large leaves, letting only one fall-grown 
leaf aud the small ones remain. Iu cutting off 
the leaves, be very careful not to clip or shave 
the stem. Cut the leaf-stalk, or petiole, only, 
In dividing the main stem Into slips I usually 
cut at or near a bud or axil, so that the base of 
each slip shall be a bud or joint, where young 
rootlets are observed to start soonest. 
Ilavlug cut and trimmed eight or ten siips— 
enough for one row across the box—then with 
my kuife I make an opening in the soil by in¬ 
serting the blade straight down its full length j 
then, having pressed the earth towards me 
slightly with the side of the blade, a space is 
opsned wherein I slowly slip down the cut¬ 
ting, remove the blade, and gently press the 
earth back against tne inserted elip. In this 
manner the whole box is quickly filled. A mt- 
dium-sized ralsin-box will give space enough 
for 100 or more slips. I filled one last Fall 
with 108 slips, and all are now growing except 
three. 
When the box is filled with slips it is then 
sprinkled with lukewarm water ; this sprink¬ 
ling of the leaves several times each day is 
continued till they begin to turn or grow to¬ 
wards the light, when I find by observation 
that all sun-eec king leaves have roots formed 
or started. I used to pull up my slips to see if 
the roots weia formed, but now I watch the 
leaves; if they turn towards the light I am 
satisfied that roots are there without seeing 
them. Slips need plenty of fresh air, and if the 
