Cions of the cherry, plum, apricot and 
peach, absorb water rapidly, if put away in a 
cellar in moss, sawdust or sand. If kept 
moist, so that eallusing is commenced at the 
base of the cions, they will rarely unite with 
the stock. If in natural condition as cut from 
the tree, or slightly shriveled, they will unite 
readily and perfectly. Cions of the pear are 
also injured by absorbing water, but not so 
seriously as those of the stone fruits. 
Stocks: The best available stock for root 
grafting the cherry is the form of Mazzard 
grown in Eastern Prance as“Cerasus avium.” 
When obtainable, 1 also use seedlings of our 
common Morello, but these are objected to 
by many on account of a tendency to sprout¬ 
ing. By the use of long cions, and setting the 
grafts down in the nursery row to the top bud 
of the cions, I find the Mazzard safe from root¬ 
killing. When obtainable I prefer the seed¬ 
lings of our native wild plums for stocks for 
all the cultivated plums doing well at the 
West. But the imported Prunus sativa aud 
St Julien roots may he safely used by deep 
setting with long cions. For root-grafting the 
peach and Prunus Simoni I use healthy peach 
roots or seedliDgs of our native Prunus Chica 
sa. The imported French pear roots are 
hardy enough with deep setting, and are usu¬ 
ally safer to use thau American grown seed¬ 
lings, as the latter rarely escape leaf rust in 
our climate. American-grown Mazzard seed¬ 
lings are liable to the same trouble. In no 
case have 1 had reasonable success in growing 
root grafts of tbe cherry or plum where the 
seedliogs lost foliage prematurely, and I may 
add that partial failure has always followed 
the use of cions injured to any extent by leaf 
rust. 
Grafting : The cions of all stone fruits and 
the pear are put iu the crowu of the stock by 
“side-grafting,” as shown by Fig. 458. With 
a view to rapid work, and a true oblique gash 
in the stock with a thin knife, the root is held 
lirmly by a barrel stave clamp on the grafting 
bench, from which a wire extends to a treadle 
at the feet of tbe grafter. As the clamp is 
padded, there is no danger of bruising t he root 
wheu Lirmly held by the pressure of the foot. 
As the root grafts are laid down, an assistant 
winds them with waxed thread, as in apple 
grafting, Fig 454, aud covers the cuts of the 
splice with liquid grafting wax, rolling in sand 
to prevent them from stickiug together. I use 
altogether the alcoholic plastic, as it is more 
convenieut aud rapid for indoor use, aud 1 
find the ordinary grafting-wax, softened with 
linseed oil, dangerous to use on aceouut of re¬ 
cent adulteration with cheap driers fatal to 
vegetable tissue. 
lu packing away the grafts in boxes or 
ranks, the saud, sawdust or moss is placed only 
among the roots, the cion beiug exposed 
mainly to tbe cellar air. If the ciou is iu con¬ 
tact with moist material, it will absorb water 
aud fail to unite perfectly, if at all. With the 
cherry, plum, apricot and peach I use only 
about five inches of the upper part of the 
seedling, aud cut back the lateral roots to fa¬ 
cilitate packing and planting. With the pear 
I use long roots, as the fibrous roots start too 
slowly from the upper portiou of the root to 
support the rapidly unfoldiug leaves of the 
ciou after planting in nursery row. 
Storage ckli.au: Hoot grafts of the stone 
fruits and the pear will not do well iu a cellar 
liable to extremes of temperature aud moist¬ 
ure of air. The best success is realized iu an 
old-fashioned dirt cave with an earth covering 
overhead. Aside from the even conditions of 
air required for the uniting of the grafts, such 
a storage room retards the starting of the 
buds on the approach of Spring. If the buds 
are started at the time of planting, they are 
apt to rot in the changing temperature and 
air of planting time. With due attention to 
these simple principles—well known when 
Bindley wrote bis “Theory and Practice of 
Horticulture”—perfect trees may be as cheap¬ 
ly aud quickly grown by root-grafting as by 
budding. 
Agricultural College, Ames, la. 
AMERICAN POMOLOGICAL SOCIETY 
AT GRAND RAPIDS. 
DISCUSSION of new fruits. 
(RURAL SHORT-HAND REPORT.) 
APPLES. 
Apples being first called, Mr. Green of 
New York, asked about Yellow Transparent. 
Mr. Gideon, of Minnesota, said it was of 
Russian origin and about as hardy as Olden¬ 
burg. Tbe latter was entirely killed with him 
last Winter, especially young trees. Yellow 
Transparent was also killed, though it never 
was killed there before. Tetofsky was also 
injured. He said the mercury stood at 49 
degrees below zero at one time (Members 
laughed heartily at this story of Mr. Gideon). 
Mr. Gideon; “It is usually called hardy with 
us. It fruited with me this year; quality very 
good. The question is, is it hardy?” Mr. 
Cnase, Pennsylvania: “We have received 
many reports of it from our State; all find it 
earlier than Early Harvest. I regard it as an 
early cooking apple.” Mr. Gibb, of Quebec: 
“We consider it a very promising early ap¬ 
ple.” Prof. Budd, Iowa: “I have fruited it a 
number of years: it’s an old variety with us; 
about as hardy as Oldenburg, bears young, 
and is uniform in size. I have this year 
frufted four other varieties of the same season 
as the Transparent; one is Bresovka, about 
the same weight as the Swaar, size of Trans¬ 
parent: it is much hardier and ripens at the 
same time.” He also spoke of another new 
sweet apple, which he said was earlier than 
Early Harvest, and alluded to several other 
sorts of value for that section. Mr. Richards, 
of Michigan, iuquired the advantages of 
Transparent over the Astrachau. “Two 
weeks earlier,” wa3 tbe answer. Mr. MorriU, 
Michigan, asked for more detailed description 
of Bresovka. Prof. Budd: “It has the ap¬ 
pearance of Autumn Swnar, but is more 
wrinkled, like other Russian apples, and is 
quite juicy. Its fuultns a tendency to water- 
core when over-ripe. I would suggest that 
the ‘spell’ of its name be made a little easier, 
if possible.” J udge Parry, New Jersey, speak¬ 
ing of Transparent, said: “It does well with 
us; very fair; of good size; much superior to 
Early Harvest—a valuable early apple.” Mr. 
Woodward, New York: “Is it not liable to 
crack and become dry and mealy?” Prof. 
Budd: “Only when over-ripe. In looking 
back over old English horticultural works, I 
fiud this apple was introduced into England 
in 1S27, about the same time as the Olden¬ 
burg. It was theu known as the Sugar loaf 
Pippin. This was in Dr. Lindley's time.” 
Mr. Manning: “Orchards were largely killed 
last Winter iu Minnesota; those before called 
hardy were not so then.” 
Mr. Moon, Pennsylvania: “What about the 
Dickinson Apple! 1 don’t see it on the cata¬ 
logue. It’s a tine, red apple; good size.” Mr. 
Chase, Pennsylvania: “I had my attention 
called to it some years ago. It’s a seedling of 
Yellow Bellflower, raised by Mr. Dickinson, 
West Chester, Peuu.; ripens about with the 
Bellflower, and is similar in quality. I 
fruited it this year for the first, and it is ex¬ 
ceedingly promising. My trees are full of 
fruit buds for next year. Reasonably good 
grower; habit like that of Bellflower. I 
think it should go on the list starred for 
Pennsylvania.” 
Mr. Green: “I would like to hear something 
about the Shannon Apple. It seems to have 
attracted much attention at New Orleans last 
Winter, taking most of the premiums.” Mr. 
Rogers, ludiaua: “It seems to be the apple for 
Arkansas. Our winter apples become fall 
fruits there. I think well of the Shunuon. 
The orchards of Arkansas are largely plauted 
with it.” Dr. Hupe, Georgia: “I saw it at 
New Orleans; quality very good; specimens 
very line indeed. 1 am told, however, that it 
is a shy bearer, suitable for mountain laud 
there, but not well adapted to general culture; 
quality must be oonsi lored Hue.” Mr. Morrill: 
“I was very favorably impressed with the 
Shannon at the Exposition. 1 think it does 
best iu Washington Co., Ark., and on high 
land; not so well on table-lands.” Mr. Lyou, 
Michigan: "I have nothing to say in its favor; 
it is not of very good quality, but it is a flue- 
looking apple, very much the color of Peek’s 
Pleasant. It eertaiuly took a very high 
position among the apples at N ew Orleaus. I 
think it desirable a3 a market variety rather 
than for quality.” 
Mr. Gibbs asked about the Cellini, “It is 
grown in Montreal, and is a good, early apple, 
red; of fair quality. I have not seen it spoken 
of here; it originated in Scotland.” Mr. 
Budd: “I was under tbe impression it was of 
Polish origin; about as hardy as Fameuse.” 
Here Prof. Budd startled the members by say- 
iog that even Fameuse had proven tender of 
late in Central Iowa. (Downing says of 
Cellini: “An English culinary apple.”) 
Mr. Augur asked about the Blast apple, of 
which he had received cions from Washing¬ 
ton Borne years since. “I consider it fine and 
delicious for hakiug; and a fine fruit gener¬ 
ally-’’ Prof. Budd: “We do not have the 
apple." He then said there were some 70 
varieties of the Eastern class. “All are hand¬ 
some apples, uniformly fine and showy in their 
general appearance, but I can’t speak as to 
their general value.” 
Judge Parry asked about Charlotteuthaler. 
Prof. Budd: "We propose to call it Thaler 
merely. It is much like Yellow Transparent, 
or that class; five or six days later.” Mr. 
Gibb: “It has ripened with me July 2L both 
last year and this.” 
Mr. Lyon: "What is known in regard to 
Wolf River, aseedling shown at New Orleans. 
It seems like Alexander, iuclined to blight, 
not as hardy as Oldenburg, and has most of 
the faults of the Aport family.” Mr, Gideon, 
Minnesota: “It proves tender in our State.” 
Mr. Augur: “It struck me as being very beau¬ 
tiful at New Orleaus ” Mr. Budd; "It is per¬ 
haps 40 per cent, hardier than Fameuse. It 
surely is not a tender variety, and yet it seems 
to have failed at times. Oldenburg, which is 
usually considered very hardy, is not the 
hardiest known variety after all.” He men¬ 
tioned several sorts that are more hardy. “In 
the interior of Russia all of the apples are 
hardy.” Mr. Green asked Mr. Gideon which 
was the hardiest apple hB knew of. Mr. 
Gideon: “Before last Winter we thought Old¬ 
enburg and Wealthy were our hardiest sorts; 
but last Winter took these down, cleaned them 
out on our grounds—a deep, black sandy loam. 
In fact, it killed nearly all kinds, except the 
Siberian crab3. Of these we have now seve¬ 
ral new seedlings, which are very promising. 
Tbe more crab we get in their composition the 
hardier i hey are iuvariably.” Mr Gioson. of 
Colorado, spoke of some of the new seedlings 
referred to by Mr. Gideon, and originated by 
him. there being a most attractive collection 
of these shown by Mr. Gideon in the Fruit 
Hall. Beiug asked to give the origin of the 
two sort9 known as Excelsior and Gideon, he 
said: “The Gideon is a seedling of the small 
crab; the seed came from Boston, where the 
tree was surrounded iu the orchard by Blue 
Pearmain. I consider the tree a cross between 
those two. The tree resembles Blue Pear- 
main; seed was taken from the crab. The 
Excelsior came from the seed of Wealthy, 
which had a chance to be crossed with the 
Cherry Crab, and also with Uldenlurg; so I 
am not certain about its parentage. Excel¬ 
sior is much earlier, equally good iu quality, 
and much hardier; fine, hardy tree. I con¬ 
sider it safe to plant. I have several other 
seedliugs which are very hardy, both from 
Wealthy ami Oldenburg. ’’ 
Mr. Collier, Michigan, asked about the 
Salome Apple. Prof. Budd: “It is iu the 
bands of one of our best men. It originated 
down ou the Illinois River with Mr. Hath¬ 
away. It is a very nice keeper, and good 
grower, aud would generally be called hardy, 
though not as hardy as Fameuse, bnt more so 
thau Beu Davis. It is of good quality; keeps 
well with ordinary care; rather small in size; 
season, iu Iowa, January to March; about as 
hardy as Pewaukee which is more tender thau 
Wealthy; better thau Ben Davis, but smaller.” 
Mr. Robiuson, Mich,: “ What about Hog 
Island Sweet? ( Laughter). The apple does 
not need refor«»atiou,if the name does; season 
with me October.” Mr. Green: “1 received 
cions from Mr. Downing several years ago.” 
Mr. Robinson: “1 found it on my farm when 
1 purchased tbe place. It has been the best 
bearer 1 have had ever since; one of the best 
dessert apples; will keep until Christmas; red 
to the suu, yellowish skin to the shade; regu¬ 
lar bearer.” Mr. Hathaway; '‘Quality ex¬ 
cellent; tree not very hardy; very best sweet 
apple in quality for us season.” 
Mr. Gibsou, Colorado, asked about McMa 
hou’s White: “This has recently taken a 
prominent place in Wisconsin. It is there 
spoken of as beiug extremely hardy.” Prof. 
Budd: “During July last I visited many or¬ 
chards in that State and saw this apple grow¬ 
ing. It belongs to the Aport class, and is 
about as hardy as Wolf River, and as largo; 
shape more like that of a large Northern 
Spy.” Mr. Gibsou: “It originated in Wiscon¬ 
sin.” Mr. Morrill: “I have a peculiar apple 
growing in rows of Northern Spy, which l 
bought for that variety. It proves to be a 
first-class sweet apple, which is the only re- 
pect in which it differs from the Spy; looks 
just like it; grows like it, texture of flesh the 
same ; it seems like a sport.” Mr. Moody, 
New York: “It is doubtless a seedling. Ido 
not believe in the theory of apples sporting.” 
Mr. Gideon ami others gave their experience 
on this Bubjeet, from which it appears similar 
freaks have occurred before at different times 
where no satisfactory explanation could be 
given. 
Mr. Lyon named the North Western Green¬ 
ing as having attracted considerable attention 
at New Orleaus last Winter. He wanted to 
know more about It from Prof. Budd. “I 
was very favorably impressed with it at New 
Orleans,” said the latter. “Within the last 
month I went to see the original trees, plant¬ 
ed about 12 years ago, near Milwaukee, and 
found they had been damaged by the Winter 
there near the lake, though not as badly as 
some others. I do not consider it very hardy. 
It is not like Rhode Island Greening at aU.and 
should not be classed wicb it; it is much more 
conical even Chan Grimes’s Golden." Mr. 
Gibb named Kennog Russet. “I think highly 
of it. It is very much like tbe Golden Russet 
of Western New York. The fruit seems to be 
almost identical, but there is no comparison 
between the growth of the two.” 
Mj- Hathaway asked about the Mann Apple, 
and the question was finally presented to Mr. 
Moody, who grows the variety to some extent. 
He said: ‘-We value it highly; a good bearer, 
always of fine shape and good size; tree very 
hardy: planted a long time ago at Ndes, 
Michigan. Downing says it originated in 
Otsego County, N. Y.; a fine grower; fruit 
somewhat conical, green, often with a red 
blush on one side; always fair; of good qual¬ 
ity; keeps until July.” Mr. Rosecraus, Mich¬ 
igan: “Very hardy, more so than Baldwin; 
good grower; a fine apple.” Mr. Hoag, New 
York: “Very spreading grower; fruit has 
many fine white specks, covered with a purple 
bloom; liable to overbear: needs chinning, es¬ 
pecially while young; very long keeper; 
quality not extraordinary; good for that sea¬ 
son, however. I never saw the codling moth 
at work on it; even where everything else was 
being taken by it. the Maun went clear.” Mr. 
Moody: "An upright grower while young.” 
Mr. Augur asked as to its cooking qualities in 
the Spring. Mr Moody: “Best we have then, 
most other varieties being gone.” Prof. Budd: 
“As these discussions are widely published, 
we had better be careful and explicit. The 
Mann Apple has been largely grown by our 
nurserymen generally. West of Lake Michi¬ 
gan, it does not succeed well, not as well as 
Ben Davis. There is some n isapprehension 
about this sort in the West. I don’t know 
whether it is tbe Mann or Virginia Greening 
we have. It grows like the latter in the West, 
if we have that variety rightly named there.” 
Mr. Moody: “It is quite distinct from that 
sort,” Mr. Hathaway: “Its hardiness makes 
it more valuable than most others. With me, 
the Mann Apple, two years old, stood up 
through the Winter, while the Red Canada 
was killed." Mr. Lyon: “It is sufficiently 
hardy for Michigan, but unfortunately it is 
not fit coeat. aud I don't think it is fit to cook.” 
President Barry; "With me there is no better 
apple than Red Cauada.” Mr. Ly-on: "I think 
we should protest against sending out apples 
that are only good for market and not fit to 
eat. It is all wrong." Mr. Moody: "Down¬ 
ing has classed the Mann Apple as good; it 
seems very strange.” Mr. Hathaway: "It is 
not best to condemn all such apples, even 
wheu no better thau the Mann in quality. We 
must grow apples for market chac can be 
grown successfullyMr. Woodward: ‘ None 
should consider the Mann a very good apple, 
but we must remember when the Mann is 
good to eat. there are very few others to be 
had.” Mr. Lyon: “Red Canada is the apple 
which stays longest upon the hucksters’stands 
in the Spring.” Mr. Hathaway: “No intelli¬ 
gent grower will now plant Baldwin for gen¬ 
eral market lu the first tier of counties, it is 
not sufficiently hardy-.” Mr. Augur: “We 
have an apple in Connecticut called Cole’s 
Greeniug. It is much like the Mann. I have 
them in my cellar now; it is valuable as a 
late keeper, scarcely differs from the Mann; 
quality not high.” 
Mr. Hoag asked about the Somerset. “A 
deep, golden yellow; shape like Black Gilli- 
flower, a delicious dessert apple, very choice 
fruit; heavy bearer with me.” No response. 
Mr. Gibsou: “What is known regarding the 
Lou Apple? It originated in the Northwest, 
looks well on my grounds; has not fruited 
there yet.” Mr. Gideon: “The Lou originated 
on my grounds from seed of Oldenburg; it is 
ten days earlier, or two weeks earlier than 
Tetofsky; excellent to eat; well liked with us; 
extremely hardy; of medium size; rather con¬ 
ical; of a duller red than Oldenburg; tree a 
heavy bearer, and one of our hardiest; qual¬ 
ity of fruit first class.” 
J. W. Manning, inquired about Jacobs’ 
Sweet. “It originated by Mr. Jacobs, in Med- 
