1S46. THE CULTIVATOR. 311 
THE HORTICULTURIST, 
AND 
JOURNAL OP RURAL ART AND RURAL TASTE. 
Our readers are aware that the publication of a work 
with this title, under the editorial charge of A. J. 
Downing, Esq., was commenced by the publisher of 
the Cultivator in July last. Three numbers of the 
work have, therefore, been issued; and the number of 
subscribers it has already received, now about 2,000, 
is a satisfactory proof that it meets with the ready ap¬ 
probation of the community. Less than this indeed, 
was scarcely to have been expected, when we consider 
the popularity of the previous writings of the editor, 
particularly his works on ‘‘Landscape Gardening and 
Rural Architecture.” and “ Fruits and Fruit Trees of 
America,” A taste for horticultural improvement is 
rapidly iacreasing in this country. This is obvious 
from the great increase of nurseries. A few years ago, 
it was feared by some, that competition in the raising 
and sale oi trees would ruin the business; but the de¬ 
mand has actually outstripped production, and from 
present appearances is likelj r to continue in advance. 
We propose to notice briefly some of the principal 
articles which have appeared in the publication above 
named. 
The second article in the first number of the Horti¬ 
culturist, is placed under the head of “ Notes on a 
few Fruits of Superior Excellence.” It is writ¬ 
ten by the Editor. He remarks that such has been the 
number of new fruits that have been lately introduced 
into our gardens, that it is not easy to decide which are 
the best. He observes that—“ There is a large class 
of very fine fruits which have only a local value. They 
belong,” he continues, ‘‘ to a certain small district where 
they have originated, where their qualities attain their 
highest perfection, and beyond which they deteriorate.” 
Among such he reckons the Newtown Pippin and 
Esopus Spitzenburg. These apples, so highly valued 
here, he states become so changed when transferred to 
other sections, that in New-England, and at the south 
Fig. 81 —The Imperial Ot oman Plum. 
and west, “ they are scarcely the same fruits.” The 
writer observes, however, that—“ there is a small class 
of fruits which seem to have a capacity of adaptation 
that fits them for soils and exposures of almost every 
character. Hardy, uniformly productive and thriving 
in almost every tolerable soil, they become sources of 
profit to the orchardist, and of continual enjoyment to 
the possessor of small gardens.” Among other fruits 
of this class, he reckons the Imperial Ottoman Plum, 
fig. 84, of which he gives the following description: 
“ This valuable fruit is comparatively little known. 
It is named, but not described in the Catalogue of the 
London Horticultural Society. We believe it was im¬ 
ported from Europe many years ago by the late propri¬ 
etor of the Linnsean Garden at Flushing. 
“ The Imperial Ottoman has qualities which will 
soon make it a very popular plum. In the first place, 
it is among the earliest sorts, ripening only two or 
three days after the Morocco. Secondly, it is remarka - 
bly juicy, sweet and excellent; the flesh of very melt¬ 
ing texture. Thirdly, it is a most abundant and very 
regular bearer; the fruit hanging in the richest clusters. 
And lastty, it is a very hardy tree—suiting itself to al¬ 
most any climate, where the plum will thrive. 
“ The Imperial Ottoman is a fruit of medium size, 
oval and regularl)' formed. The skin is of a pale, semi- 
pellucid greenish yellow, a good deal marbled. In 
general appearance, the fruit approaches, somewhat, th® 
Imperial Gage, but the skin is thinner and more transpa- 
rent. It hangs for some time upon the tree, and though 
borne in thick clusters, does not incline to rot like some 
of the finer plums. The stalk and leaves are rather 
downy, and the former is slightly inserted. The skin 
is covered with a delicate whitish bloom; and the flesh, 
when fully ripe, scarcely adheres to the stone.” 
Another fine plum mentioned in this article is the 
Jefferson, a variety produced and named by the late 
Judge Buel. The original tree which stood near 
his residence, we believe died during the last winter. 
We extract from Mr. Downing’s “ Fruit and Fruit 
Trees of America,” the following description of this 
plum: “Branches slightly downy, leaves oval, flat. 
Fruit large, oval, slightly narrowed on one side tow- 
ards the stalk. Skin golden yellow, wfith a beautiful 
purplish-red cheek, and covered with a thin white 
bloom. Stalk an inch long, pretty stout, very slightly 
inserted, suture indistinct. Flesh deep orange, (like 
that of an apricot,) parts freely and almost entirely 
from the stone, which is long and pointed; very rich, 
juicy, luscious, and high flavored. Ripens the last of 
August, and hangs a fortnight on the tree.” 
There is no doubt that this is one of the finest plums 
known. Mr. Downing observes, in the article in the 
Horticulturist to which we have referred, that “ every 
year’s trial confirms our high estimation of its merits. 
We perceive,” he continues, “that it is now well tested 
in England, and equally admired there.” 
Another article in the first number which is particu* 
larly worthy of notice, is one on “ T,he best five 
Winter Pears, by M. P. Wilder,” Esq., President of 
the Massachusetts Horticultural Society. Perhaps no 
branch of horticulture has for several years yielded a 
better return in the shape of profits, than the production 
of winter pears in situations convenient to large mar¬ 
kets. The production of this description of fruit might 
doubtless be increased to great advantage. We are ac¬ 
quainted with cultivators in Massachusetts who meet 
with a ready sale for considerable quantities of winter 
pears at five dollars, and in some instances as high as 
twelve dollar per barrel. 
Mr. Wilder is an eminent and successful cultivator 
of pears, and in offering a list of those kinds to which 
he gives the preference, he has been guided by several 
years’ experience. The first he mentions is the 
1. Beurre d'Aremburg , a variety which for ten years, 
he says, has never failed to yield him an abundant crop. 
It keeps, he says, “as well as a Russet apple.” H® 
states that “ it is easily excited to maturity, and may be 
brought into eating in November or retarded till 
March.” 
2. The second kind mentioned is the Winter Nelis, 
which is held in much esteem. Ripens from Novem 
ber to January. 
3. Columbia —This is an American variety which 
originated in Westchester county, in this state. Mr. 
WTlder states that having heard of this pear, he some 
