192 
THE CULTIVATOR. 
June 
ground clean and mellow for several feet distance (6 to 
10,) from the young trees. All crops necessarily ab¬ 
stract the nourishment which should go to the tree, and 
prevent that thorough and constant stirring which should 
be given to the soil. Young trees, the past season, 
were found to have made nearly double the growth, 
where the soil was kept clean and unincumbered, com¬ 
pared with those which stood among well cultivated 
root crops. 
While trees are yet young and small, the wide inter¬ 
mediate spaces between the rows may be cultivated 
with roots, leaving about one-third of the land in unoc¬ 
cupied strips next the trees. But when the trees be¬ 
come large, it is far best not to attempt the raising of 
any other than the fruit crop. If the trees are of good 
varieties, the increase in the amount borne, and in the 
quality and value, where the whole surface is left per¬ 
fectly free for annual plowing and monthly harrowing, 
will many times overbalance- the worth of any 'other 
crop -which may be derived from the ground, to say 
nothing of the inconvenience resulting from treading 
down this other crop in gathering the fruit. T. 
The Hawley Apple. —In the Cultivator for April 
you have given a very correct description of the “ Hawley 
or Douse apple,” which, as you say, is one of the finest 
variety of apples which is cultivated. It is also said, 
its origin appears, at present, to be unknown.” This 
is a mistake, as will be‘seen by the following extract of 
a letter to E. A. Brown, Esq., of this village. The 
origin of this fruit, which has deservedly so high a rank 
in the estimation of all Horticulturists who are ac¬ 
quainted with it, will, I doubt not, be interesting to your 
readers. The letter is dated Canaan, Columbia county, 
April 7, 1847, and is written by Thos. Hawley, the 
grandson of Matthew Hawley, whose name the cele¬ 
brated fruit bears : 
u The given name of grand-father was Matthew 
Hawley. He was from Old Milford, Connecticut, and 
brought the seed with” him, nearly 100 years ago, and 
planted it in a nursery. When he was setting out his 
orchard, he took up a little, crooked, scrubby, tree and 
set it along with the others. After he had finished set¬ 
ting his trees, and having some good ones left, in passing 
back by the crooked one they had set, my father observed 
to the old gentleman, we had better pull up this tree 
and set out a straight one in its place. My grand-fath¬ 
er said, ‘ no. no, let it stand—I will drive up some stakes 
by it, and tie it up—it may bear good fruit.’ The tree 
soon grew into a straight, thrifty one, and soon began 
to bear; and to their amazement the fruit was'so early, 
large and fair, that if called people far and near to see 
and taste it. The body was large, not tall, and it 
spread its branches far and wide. My grand-father first 
grew this now celebrated apple, which is now cultivated 
in almost every orchard in town. The old tree has been 
dead about 12 years. The original name of the apple 
was ‘ Hawley,’ which .is the right name, and ought 
never to be, changed. The original tree out-lived all 
the old folks, and then it died.” 
This delicious apple is a seedling from Old Connecticut, 
and was undoubtedly first grown by Matthew Hawley, 
of Columbia bounty, near 100 years ago. The name of 
Douse, as you suggest, has been given to it uudoubtedlv 
from i he fact that a person of that name introduced 
somewhere the grafts from the old tree at Canaan. 
L. H. Redfield. Syracuse, April 23, 1847. 
False Names to Apples. —J. Dille, of Newark, 
O., says in the Ohio Cultivator, that he has found with¬ 
in five miles of his residence, four distinct apples with 
the name of Newtown pippin, three of Romanite, and two 
of Harrisom 
Buddings. —In compliance with the request of our 
correspondent J. B., we give herewith a cut and descrip¬ 
tion of the process of budding, taken from Thomas’ 
Fruit Culturist. The various parts of the operation are 
represented in fig. 36 ; c, the cut stock; b , the bud ready 
to insert ; a, the whole after the ligature is applied. 
“Budding is to be performed w 7 hile the stock is in a 
state of vigorous grow r th, and while the bark will peel 
freely. An incision is made lengthwise through the 
bark of the stock, and a small cut at right angles 
at the top, the whole resembling the letter T. A 
bud is then taken from a shoot of the present year’s 
growth, by shaving off the bark an inch or an inch and a 
half in length, with a small part of the wood directly 
beneath the bud. The edges of the bark at the incision 
in the stock are then raised a little, and the bud pushed 
downwards under the bark. A bandage of bass, corn- 
husk, or other substance, is then wrapped snugly, cov¬ 
ering all parts but the bud ; and even this may be covered 
if not very prominent, especially if the pressure be 
rather less than other parts. The pressure should be 
sufficient to keep the inserted portion closely to the 
stock, fcut not such as, to bruise or cut the bark. 
“ When by growth the bandage cuts into the stock, 
usually in ten days to three weeks, it is to be removed. 
The bud remains dormant till the following spring, when 
the stock is cut off an inch or more above it. If cut 
closer the end of the stock sometimes dies and the bud 
perishes. All other buds must then be removed, and all 
the vigor of the stock thrown into the remaining bud, 
which immediately commences a rapid growth.” 
Convention of Fruit Growers in Vermont.— 
Through the Cultivator I would propose to the farmers, 
gardeners, orchardists, nurserymen and all connoisseurs of 
good fruit,, residents of Vermont, that they meet in con¬ 
vention called for the purpose of encouraging the culti¬ 
vation and distributing the best native fruits of our State, 
and all foreign approved varieties. 
Let them assemble at the most convenient time and 
place, and compare the merits of our best native apples, 
and such other fruits deemed worthy of encouragement. 
Fix on a list of such as are found to be the most valua¬ 
ble for general cultivation, exhibiting not only our na¬ 
tive varieties, but those valuable kinds introduced from 
foreign countries. Also to collect and disseminate the 
best information on the cultivation and preservation of 
fruits and the orchard. Let all the yeomanry of the 
State come together, either personally or by town and 
county delegation, those who are interested in rearing or 
in eating choice friiit, for the purpose of interchanging 
their views, and make liberal exhibitions of such fruits 
as are worthy of encouragement. 
There is no State in the Union that produces so muck 
value from the orchard, according to its size or popula¬ 
tion, as Vermont We have thousands of native apple 
l trees now in a bearing state—from this innumerable list 
