The Siberian Apple. 
5 03 
With the advent of the Transcendent and Hislop came the hope 
of still further improvement in that direction, to meet the demand 
for all seasons and flavors. This increasing demand has stimulated 
every enterprising member of our profession to active search for 
something new in this line, and large numbers of new varieties have 
been brought to notice. Previous to 1868, none of our standard 
authors gave this family more than a passing notice, as “ for orna¬ 
ment and preserves.” In this year Dr. C. Andrews brought his 
“ Marengos ” prominently before the public, and gave an impetus 
to this new feature of fruit-growing. Since, yearly additions have 
been made to the list by various persons, each claiming merit, and 
onward progress has been made until all the old favorites have been 
discarded except the Transcendent which still stands as a test of quali¬ 
ty for cooking. The Brier Sweet and Sylvan Sweet are the first pure 
sweet sorts, of good size and texture, brought out, and they well meet 
the universal demand for this class, but we need still, the pure sweet 
hybrids that will go with our sub acid and tart varieties through 
autumn and winter. 
Among the most promising new varieties are those brought out 
by Mr. Pefler and Mr. Putnam, of our State, and some very prom¬ 
ising ones from Minnesota. We need not enumerate the many 
very worthy varieties known in the west, for at the present rate of 
improvement the favorites of to-day may be displaced next year by 
the close scrutiny of the public taste and professional interest of 
growers. Our own careful observations of over two hundred varie¬ 
ties brought to notice as u worthy,” concludes that not over one in 
ten can hold a place in general esteem. Of our own favorites the 
u Lake Winter ” holds the first place. (See description herewith.) 
Our “ Milton,” now, after twenty years fruiting, and four years in 
nursery, promises to supersede the Transcendent in nursery and 
orchard. The latter is our standard of quality for its season and 
use, but has its weak points in its irregular growth and tendency 
to blight on rich lands. We shall not stop short of a complete 
list for all seasons, from early autumn to late spring in their ripen¬ 
ing; of every grade of quality, from pure sweet to rich tart for eat¬ 
ing or cooking, with rich, firm flesh, juice free from any astringency 
or unpleasantness. The trees should bear } r oung and freely, and 
have early maturing wood; be free, smooth growers, and not sub¬ 
ject to blight. All these qualities should be found in our favorite 
