32 
THE COTTAGE GARDENER. 
October 16. 
is suitable for both from the cutting pot, through the dif¬ 
ferent stages of potting, soils, watering, heat, and all, and 
also the pruning in various ways, to obtain ditferent-shaped 
specimens. D. Beaton. 
THE ElttJIT-GAKDEN. 
Raising Seedling Fruits. —When we look at the 
| amazing capabilities which most of our fruits possess, 
I indeed, endless, it would seem, of being made the sub¬ 
jects ol hybridizing, one cannot but wonder that in 
these advancing and adventurous days such a field 
should remain, comparatively, unexplored ; offering, as 
it does, to reveal sources of interest to those who delight 
more in mental than mere animal gratifications. 
'Io talk of hybridizing in October, may certainly seem 
to talk out of season ; but we may, at least, sound the 
note of preparation for the ensuing spring, in order that 
those who are inclined to enter the lists may gird their 
armour on in good time. Nevertheless, the raising 
I seedlings from fruits of high qualifications, or those 
| presenting unusual appearances, without previous hybri¬ 
dizing, is in itself a most interesting and useful pro¬ 
cedure, and fraught with double chances; that is to say, 
the possibility of raising superior kinds, or, at least, of 
producing a very superior lot of stocks for budding and 
grafting purposes. Now, since the latter must be liacl, 
and since many amateurs like to raise their own, why 
not begin a system, and make a point of raising a few 
of each kind annually ? 
. To begin, we will allude to the main essentials requi¬ 
site in the Apple, to found a claim to consideration in 
I this respect. In the dessert kinds, the first point, we 
I should say, is depth of flavour; the second, juiciness; 
I the third, tenderness of flesh ; the fourth, superior 
I appearance; and the fifth, keeping properties. Beyond 
this there is little to desire, and they, are, perhaps, placed 
in the order of their importance. 
Depth of flavour .—Of what use are the finest-looking 
apples imaginable, it their flavour be weak or inferior ? 
Compare the flavour of the Old Nonpareil, with such as 
the Emperor Alexander; and, again, compare their ap¬ 
pearances. A. dish of the former would add little to the 
general appearance ol the dessert table, whilst the latter, 
in high perfection, would look almost as gorgeous as a 
dish ol peaches—but mark the difference to the palate! 
A great amount of pleasant juice is a redeeming pro- 
| P er ty> certainly, and, to a few palates, even precedes 
| flavour, but we should wish to show how the two may 
be combined. As to juiciness, let no one attempt to 
breed seedlings from a dry fruit: such are utterly worth¬ 
less, and cannot by any means be taken as the precursors 
of advance. 
Tenderness of flesh. — Of the utmost importance; 
neither a tough apple, nor a hard one, can ever be first- 
rate. The Kerry Pippin is perh aps the richest-flavoured 
September apple we possess, bu.t we have known many 
lament its hard texture. Young’ gentlemen possessing, 
j as the horse-dealers say, “ a capital mouth,” may like 
such hard fruits better than moire tender ones, but the 
majority will be found on the other side. 
Superior appearance. —After securing the before-named 
I pioperties, by all means let a handsome exterior carry 
; some weight. No great dumplhng-looking apple, full of 
coiners, and uneven, can be tolerated on first-rate tables, 
a leit ol superior flavour. The round, or pippin-shaped 
apple is most generally esteem ed, and looks best when 
ie eye is neat, and not too much sunken. Those of the 
eat main character are frequently nice-looking fruit; for 
instance, Adams Pearmain, which is both handsome, 
; ! nt i , v< j r y n * ce t ex ture and. flavour: such make a 
decided change as to form, and when two dishes of 
apples arc admitted to table,] produce a striking contrast. 
seeping properties. —Altho ugh our fruit-lists in these 
days are sufficiently comprehensive to provide the des¬ 
sert table in a consecutive way from July to June, yet 
keeping properties are of considerable import; and there 
can scarcely be two opinions as to the choice between 
two apples, equal in flavour and general character, yet 
the one continuing for weeks, the other merely the apple 
of to-day. The raiser of seedlings, therefore, may as 
well keep an eye on such matters, while attempting to 
raise superior kinds. Some apples, however, become 
tough and elastic in character, notwithstanding they keep 
a long time fresh in appearance—of this character is 
the Ross’ Nonpareil —such we would by no means breed 
from, but only those which preserve their texture and 
juiciness to the end. 
Colour. —Little can be said on this head to guide : 
colour, we suppose, must be held in a subordinate posi¬ 
tion; at least, flavour, juice, and texture may not be per¬ 
mitted to give way to it. Certainly, if colour can be 
obtained with the above qualities, it is a most desirable 
affair; and in dessert matters even keeping and bearing 
properties might concede a point for the sake of display; 
for, after all, handsome fruit, especially those possessing 
colour, are much esteemed by our table-deckers. 
Bearing properties. —Although we did not place this 
amongst the principal qualifications, not desiring to 
hamper or limit the importance of the prime qualities, 
yet the useful, as well as the pleasant, must be thought 
of; still, as the most refractory kinds may be brought 
into bearing by improved practice, or by the use of the 
Paradise stock, little may be said, it will suffice to point 
to it. 
Baking or Boiling Apples. —These, commonly termed 
kitchen apples, are also a most important class, and 
deserve a few remarks. As points here we would place 
good stewing properties first; bearing, second ; and 
keeping, third. We have given keeping properties a 
last place here, because we are assured that abundance 
of choice exists, both in named and unnamed kinds; 
and, also, because our kitchen apples meet with so great 
a consumption, as compared with those of the dessert, 
that good bearing properties are more essential still. 
Almost all little gardens can afford the proprietor a 
regular supply of table apples ; not so, however, of 
kitchen kinds. If size can be obtained, so much the 
better; indeed it is scarcely necessary to name this, as 
most of our best ldtchen apples are above the middle 
size; and when we come to consider the loss by paring, 
it is obvious that small sorts should not be encouraged. 
Thus far, as to what may be considered points; and 
we hope that those who wish to indulge in what we must 
term the luxury of raising seedlings annually, will be 
able so to fix their attention on the essentials as to select 
judiciously. They may rest assured that their labours 
will not be thrown away, for although many singular 
anomalies will present themselves in the seedlings fruit¬ 
ing, yet there is little doubt the preponderance will be 
in favour of breeding well, that is to say of selecting on 
the ground of established good qualities, rather than the 
reverse; and, indeed, of constantly proceeding farther 
from the original type, which indeed Nature is generally 
inclined to do. One thing may be observed, and that 
is the extreme probability of losing by degrees juici¬ 
ness, by selecting fruit of high saccharine properties and 
colour, and from being as it were over-ripened in very 
hot and bright situations. We believe some of our 
great fruit raisers had discovered that they lost ground 
thereby : the produce losing in liveliness what was 
gained in saccharine properties. In hybridizing, it is 
not improbable that the parent on one side ought to be 
so smart in its juice, as almost to savour of the crab ; 
however, this is as it were untrodden ground, the whole 
question is little more than in its first stages, and we 
must forbear to attempt to teach where we had better be 
learning. 
