1884.] 
THE AMERICAN GARDEN. 
48 
0HEEEIE8 FOE SnOOESSION. 
Ripening after Strawberries, Cherries are 
valuable for home use and market. The 
Bigarreau and sweet lands are wgorous 
growers and very productive — the former 
have firm flesh, and are not so juicy and 
rich as the latter, but being largo and showy 
command a good price; but unless the 
weather is favorable when nearly ripe the 
fruit is apt to crack and rot. The Dulce and 
Morello varieties are much less liable to 
injury by the weather, and are more profit¬ 
able for market, and esiiecially so for all cu¬ 
linary uses. The following give a succession 
of fruit in the order named for nearly two 
months: Empress Eugenie, Knight’s Early 
Black, Mayduko, Coe’s Transparent, Black. 
Tartarian, Governor Wood, Early Uichmond, 
Napoleon Bigarreau, Monstrous de Mezel, 
Montmorency Ordinaire, Downer’s Late, Heine 
Rortense, Love Apple or Tomato Shape, Louis 
Philip.—Charles Downing, in N. T. Tribune. 
EUSSIAN APPLES. 
In the year 1870 the Agricultural Depart¬ 
ment at Washington received from 
Dr. Begel, the director of the im¬ 
perial botanic gardens at St. 
Petersburg, cions of two hundred 
and fifty-two different kinds of 
Russian Apples. All grew, and 
cions of them were extensively dis¬ 
tributed—one hundred thousand 
having been sent out in one year. 
Mr. Charles Gibb, of Abbotts- 
ford, Quebec, to whose valuable 
work in studying and introducing 
fruits adapted to northern climates 
we had occasion to refer previ¬ 
ously, is now engaged in sifting 
then.’ diseouragingly confused no¬ 
menclature, and in determining 
the varieties of most value. Thus 
far he has selected and described 
ninety-three kinds, and requests 
all who have tested these ftuits 
to send notes to the horticultural 
societies of their respective states, 
and thus tend to bring facts to a 
focus of the important question. 
3. Fertilize judiciously, either by well- 
flned stable mamu:e, or special chemical fer¬ 
tilizers adapted to the nature and wants of 
the Peach. 
4. Lest the land should contain acidity 
prejudicial to healthy gi'owth, apply occa¬ 
sionally twenty bushels of lime, more or less, 
in direct proijortion to humus iu the soil, to 
sweeten and fine the soil. 
5. Secure uniform cultivation and fruit- 
age; avoid over bearing, and also an exces¬ 
sive late autumn growth, also keeping trees 
free from the Peach-borer. 
But is there any specific or euro for the 
yellows ? We hardly dare say yes, and wo 
wll not say no. Dr. Goessmann and Prof. 
Penhallow have made analyses and micro¬ 
scopic examinations, and have advised the 
use of liigh grade muriate of potash, kiese- 
rite, and other ingredients suited to the gen¬ 
eral wants of the tree. Peach growers of 
the Hudson River district are using Penhal- 
low’s formula with considerable confidence. 
If a tree be slightly affected wo would advise 
a heavy shortening back of the branches, 
and a full ration of the fertilizer advised by 
THE PEACH YELLOWS, 
WHAT SHALL WE DO ABOUT IT ? 
It matters little to Peach grow¬ 
ers whether the yellows be caused 
by fungi, bacteria. Peach aphis, 
or whatever other cause, so long 
as we fail to escape, manage or control it. 
Like the Potato fungus, it often first shows 
itself in a single spot,—perhaps a single 
branch of a mature tree, and iu eom’se of 
time, the entire orchard is involved in ruin. 
But shall we abandon growing the Peach ? 
By no means. While the yellows in the 
Peach, Pear blight, the curculio. Cranberry 
worm and the Apple wonn, are to be re¬ 
garded as public calamities, yet there are 
compensations in bettor prices for the per¬ 
fect fruit. Therefore, wisdom dictates to 
overcome these difficulties, and insme con¬ 
sequent rewai’d. Our conclusions are : 
1. Avoid any diseased or contaminated 
stock in propagation, either by seed or bud, 
as promptly as we would avoid the virus of 
scarlet fever or small-pox. 
2. Seek au orchard location apart from all 
contaminating influences. 
EARLY RICHMOND CHERRY. 
Prof. Penhallow, hoping for its restoration. 
We regard mm’iate of potash, sulphate of 
ammonia, kieserite, and superphosphate in 
suitable proportions, as most nearly meet¬ 
ing the demands of a diseased Peach¬ 
tree. 
Our experience leads us to believe that 
most of the failures in Peach growing are 
preventable. That the uniform course of 
clean culture till midsummer only is impor¬ 
tant. That we should prune and shorten so as 
to secure a proper renewal of young wood 
each year. That we should so manure or fer¬ 
tilize as to meet the demands of each year, as 
to growth and fruitage, increasing with the 
age of the tree. That we should take no 
other crop from the orchard after the trees 
commence bearing, and not allow trees to 
overbear.—P. M. Augur, before the Connecti¬ 
cut State Board of Agriculture. 
HOW TO KEEP WIHES, 
Wine to keep well, and retain or improve 
its original flavor and taste, must, of course, 
be of good quality to begin with, but the 
importance of proper storage is frequently 
left out of sight in the family wine-cellar. 
The folloiving remarks of Mr. A. Haraszthy, 
before the California State Viticultm-al Com¬ 
missioners, give some valuable information 
on this subject: 
“All wines should be stored in a fixed, 
moderate temperature, so as to prevent as 
much as possible a too sudden or oft-repeated 
expansion or contraction, either of which is 
detrimental to its quality. A given heat 
causes expansion and a renewal of fermenta¬ 
tion ; extreme cold causes contraction and 
neutralizes the flavor. European light wines 
keep best in cellars where the temperature 
lies between 50 and 55 degrees, while Cali¬ 
fornia light wines do better in a temperature 
varying from 65 to 70 degrees, and especi¬ 
ally suffer when the temperature goes under 
55 degrees. 
‘ ‘ Champagne wines require the most care in 
keeping. They should be maintained in a 
temperature under 60 degi-ees, and 
the bottles should be carefully 
kept lying on their sides. They 
should never be placed on their 
bottoms, as from this cause they 
would speedily lose all their sparkle 
—for, standing up, the corks 
shrivel, dry up, and allow the car¬ 
bonic acid to escape between the 
contracted cork and the sides of 
the neck of the bottle. When 
once stored away they should not 
be touched, except for removal to 
the table, and if they are left in 
the cases the mark on. the upper 
side should be carefully attended 
to. This mark indicates which side 
of the case should be kept upper¬ 
most. 
“ Many persons are suprised at 
the appearance of some kind of 
deposits iu wine which has put on 
a novel appearance, and attribute 
it to substances wholly foreign — 
either adulteration or accidental.. 
Such is not the ease. The pre¬ 
cipitation of wine in the bottle is 
only the continuance of that which 
began iu the vat, and keeping this 
in mind, the remedy is apparent. 
All ivines deposit in this their last 
state of fermentation the coarse 
crust of Port, or the white, sandy 
deposit of Champagne, or the almost invisible 
sediment in nearly all other wines. But your 
wine, though a little faulty in appearance, is 
none the worse in quality—quite the con¬ 
trary. These deposits are^imw/ucic evidence 
of age within the bottle; hence an acquired 
mellowness and a development of its ethereal 
characteristics. Do not complain, therefore, 
when you find your wine has thrown down a 
slight sediment; the wine is better for it, 
and you can easily decant the clear wine. 
“ The different soils on which the vines grew 
and the nature of the season will sometimes 
cause a difference in the appearance of the 
crystals and other deposits. Sometimes it 
will adhere to the sides of the glass when 
poured out of the bottle; at others it will 
become suspended in the wine, having too 
much lightness to sink, and remain in sus¬ 
pension while the wine is acquiring its age.” 
