Domestic Encyclopædia (1802)/Orchard

ORCHARD, in horticulture, a tract of land appropriated to the growth of standard fruit-trees, with a view to furnish a supply of the most useful kinds of fruit.

Orchards are sometimes confined to the cultivation of apples, pears, cherries, or other particular fruit, especially if they be situated in the vicinity of a town or city: more frequently, however, they are composed of all the trees before mentioned, with a double proportion of those bearing apples; which doubtless are the most plentiful and valuable fruit, that may be easily preserved during the whole year.

The utility of a general orchard, both tor domestic use and the sale of its productions, is evident to the most superficial observer, independently of the beautiful appearance it presents, from an early period in the spring to the late autumn:—we shall therefore state a few hints, from practical writers, and actual experience, on the proper management of this most important department of economy.

I. Extent, Situation, and Soil.

The extent of an orchard should be proportioned to that of arable land, and the quantity of fruit required either for private use, or the supply of public markets; so that the plantation may consist of from half an acre to 20 acres. As, however, there are many friends of horticulture, whose possessions confine them to a small compass; and who, nevertheless, wish to practise this useful art on a systematic plan: we have subjoined, at the conclusion of these observations, a second Cut, in which the proper place of each tree is accurately represented; and the most valuable fruit-trees are distinctly pointed out.

The situation and aspect may vary according to circumstances, provided the soil be good. All low, damp, exposures, however, ought to be purposely avoided, as no fruit-trees will flourish there; nor can their productions be fine or well flavoured. A moderately low situation, therefore, is preferable to elevated lands, provided it be dry; because it will thus be sheltered from the effects of tempestuous winds; though a small declivity will be very desirable, especially if its aspect incline towards the East, South-east, or to the South; which situations are always more eligible than a western exposure. But a northern aspect ought by no means to be selected, unless it be well sheltered, or the ground be peculiarly favourable to the formation of an orchard.

With respect to the soil, any common field, or pasture, which produces abundant crops of corn, grass, or culinary vegetables, may be chosen for laying out an orchard. If it be of a rich loamy nature, it will be of great advantage; though any soil of a good quality, may be prepared for the purpose; but, it must be neither too wet or heavy; nor too light or dry: it should be soft, easily worked, and have at least one spade deep of vegetable mould.

II. Preparation of the Land.

This primary object of horticulture, is usually effected by trenching, if the plantation be intended for private use. In the preparation of very extensive orchards, it will be advisable to plough the soil to a considerable depth; but the most eligible method is, to dig trenches, one or two spades deep, according to the nature of the ground, and six or eight feet wide in each row, where the trees are in future to be placed; especially if it be grass-land, and intended to be kept in the sward; in which case the green-sods must be laid at the bottom of each trench; because, when putrefied, they will afford an excellent manure. Should hops, or any other under-crop, be designed to be raised, it will be requisite to trench the whole of the ground; but, in either case, the spade must be carried to the depth of the natural soil.

The land, thus managed, ought likewise to be secured from the incursions of cattle, by means of a good ditch, and a well-planted hedge; which should be trained towards the north, as high and as thick as it can be carried. The plantation ought, also, to be screened on the east and west sides from the effeds of boisterous winds, by means of shaws or shelters of Spanish chesnut, Scotch firs, ash, or other quick-growing trees.

Manure is likewise an object of the greatest importance: and, for this purpose, the sweepings of streets, those of cow and slaughter-houses, the emptying of drains and night-soil, are, in the opinion of Mr. Bucknall, eminently serviceable; as they "are more disposed to facilitate the growth and health of fruit-trees, than the manure from the stable."

III. Method of Planting.

The best season for planting fruit-trees is in autumn, shortly after the leaves begin to fall; from the latter end of October till the commencement of December; though, if the weather continue open, or mild, it may be performed at any time between the months of October and March.

As many trees become diseased with the moss, canker, &c. in consequence of an injudicious selection, Mr. B. directs them to be chosen the year before they are intended to be planted. The orchardist, he observes, must be particularly careful to obtain young and healthy trees; for cankered plants emit a vapour which is very detrimental to such as are sound: he must, likewise, see them properly pruned in the nursery, so that all extraneous or rambling branches be closely taken off, and only three or four leading shoots be left to every head: thus managed, the trees will not require to be lopped for a considerable time; and, as they will have no wounds open in the year when transplanted, their growth will be greatly promoted.

On taking up the fruit-trees, the roots should be preserved of a convenient length, in consequence of which they will incline to grow in a horizontal direction, and be more immediately influenced by the sun: their sap will become richer, and produce the sweetest and most beautiful fruit.

In arranging the trees, Mr. Bucknall directs them to be planted conformably to the mode represented in the following Cut:

One row of the tallest and strongest standards is to be set on the three cold sides; parallel to which, must be planted another row of the next free-growers: then, the trees are to be disposed in a similar manner, according to their strength, gradually declining in size, to the centre. Each standard is to be placed 33 feet asunder, between which two dwarf-trees should be planted; all of them being so pruned, that each row will, at the expiration of thirteen years, form an actual hedge of fruit. The intermediate spaces may be filled with hops, which should be removed, accordingly as the trees advance in growth.

Farther, the rows of trees ought to incliue to a point of the compass towards the east; because the sun will shine upon them early in the forenoon, and thus dissipate the vapours, which arise during the vernal nights, and stunt the fruit in the earlier stages of its growth.

Having given this general outline relative to the planting of orchards, we should consider our work deficient on a subject of such importance, if we neglected the opportunity of communicating a more complete and systematic introduction to horticulture, with which we have been favoured by Mr. Christ, an eminent and practical German writer. In order to enhance the value of this essay, we have procured the subjoined Cut, which represents a design for an orchard occupying two acres of ground (Rhenish measure), that is, 19 roods in length, according to the horizontal rows; and 17 roods in breadth, conformably to the perpendicular lines.

In an extensive orchard, the proprietor will find it more advantageous to place the fruit-trees at a considerable distance; as, by such management, he will be enabled to train a greater variety of useful plants beneath and between those of a larger size. But, in a limited space of ground, such as that exhibited in the preceding Cut, the primary object will be to make the most economical use of the allotted ground, and to procure the greatest possible variety of fruit-bearing trees. Next, he will endeavour to arrange them so that they may stand in symmetrical order, and exhibit a pleasing sight. For this purpose, the arrangement here proposed, in an irregular square, will be found the most convenient and agreeable to the laws of vegetation. Thus, the eye, wherever it turns, not only perceives a straight line, and uniform groves, but the plan itself is likewise the most consistent; because each tree is planted, in a certain space, at the greatest possible distance from the other; and is in this manner less cumbersome to its neighbour, than it would be in a rectangular square. Hence the proper and most profitable disposition will be that of allowing three rods interval between standards, in the horizontal rows from east to west; and two and a half rods in the perpendicular lines from south to north. Ihis space, however, would, after some time, become too narrow; one tree would impede the growth of another, and, by obstructing the air as well as the rays of the sun, prevent the ripening of fruit; if the trees were indiscriminately planted in the spots which are marked on the plan. To obviate such inconvenience, it should be understood to be a fundamental rule, that each fruit-tree must be provided with a neighbour which is of a different growth. It will, therefore, be requisite to make such a choice of the various kinds and species of trees, that one of a vigorous growth, with a spreading crown or top, should stand next to another that expands with less luxuriance, and has fewer or lower branches. This arrangement may be the more easily accomplished, as every zealous friend of horticulture will naturally wish to possess, in his collection, at least one, or a few trees, of every valuable kind of fruit. And, in order to facilitate such choice, we have subjoined a catalogue of the principal sorts of fruit-trees.

But, though the soil and space for standards, according to our plan, be rather sparingly alotted, yet there would remain a considerable piece of ground between them unemployed, for 15 or 20 years, while they are young and growing: hence it will be advisable to plant and train between every two standards in the horizontal rows, a small or dwarf tree, with a limited top or crown; bearing early and abundant fruit, till the stems have attained so large a size, and such spreading branches, as to overshadow and stifle their useful, but diminutive neighbours. Thus, the latter must, according to circumstances, yield the room they occupy, to the former; and, after having amply repaid the trouble of rearing them, and their proportion of ground-rent, they may still, with proper exertion, be transplanted to another situation.

Among all fruit-trees, there are none better calculated for intermediate plantation between standards, than the yellow mirabelle, and the golden pippin. The former is of tolerably quick growth, may be managed and pruned at pleasure, and generally bears fruit in the second year after having been transplanted: its abundant plums are of great value, both for home consumption and for sale, when in a dried state.—The golden pippin maintains the same rank among apple-trees, as the mirabelle among the plum-kind: its growth is moderate; the fruit plentiful and delicious, containing a sharp aromatic juice, and a tender pulp;—it may be preserved longer than six months.

a catalogue of the most eligible kinds and varieties of fruit-trees.

I. For plantations of table-fruit only.

1. The Easter, or Pasque Apple, is one of the principal and finest Calvilles: it is large, with high projecting ribs, and of a bees-wax colour; has a white, tender, juicy, pulp; and emits a very grateful odour, similar to that of roses.—The tree bears abundance of fruit, but does not attain a large size.

2. The Sarasin, a valuable winter-pear, which ought to decorate every orchard; as it may be preserved a whole year. In shape and size, it resembles the Bonne Louise, but generally becomes much larger. Its red colour rises on the south side, when it turns yellow in July; acquires a mellow buttery consistence, and is then eatable. This likewise affords an excellent fruit for boiling, drying, and other domestic uses. The tree is tall and vigorous.

3. The White Winter-Calville, a well-known apple, much prized on account of its aromatic flavour, like that of strawberries, and its acidulated vinous juice. Being of the larger sort of apples, it is somewhat depressed, smooth, glossy, pale-yellow, surrounded with strong ridges, and sometimes red on the sun-side: it maturates on the floor from December to March.—The tree is fertile, and of a middle size.

4. The Virgouleuse, a delicious pear of a pyramidal form, with a deep bloom, and short, fleshy stalk. Its peel is whitish-green, and, if ripening on the floor (from December to March), generally acquires a fine yellow tint: its pulp melts in the mouth, yielding a copious aromatic juice.—The tree also grows to a moderate height.

5. The Gravenstein Apple, a species of the Calville (obtained from Italy), is an uncommonly fragrant, large, delicious fruit; and, though its pulp be somewhat coarse, the sap is copious and pleasing to the palate: its colour is a deep yellow, frequently marked with red on the south side. This apple is equally useful for the table and other purposes of economy; as it not only affords excellent cyder, but also, when dry, a very palatable dish: it may be kept fresh during the greater part of the winter.—The tree is of vigorous growth, and bears abundant fruit.

6. The Streaked Rose-Apple, (Pomme Rose panaché), a very early, and beautiful summer-fruit, of a delicious flavour and taste: it is of a middle size, rather oblong than round; of a fine red colour, mixed with yellow on the shaded side; streaked with a deeper red on the southern aspect, but every where marked with deep yellow dots. Its pulp is of a glossy white, tinted with rose-coloured streaks about the core, and beneath the peel; mellow, and uncommonly mild: the fruit ripens in August.—The tree does not attain a large size.

7. The Russian Ice-Apple, or Astrakhan Apple (Pomme d'Astrachan; Transparente), is unquestionably the most eligible summer-fruit, provided the situation and climate be proper for its growth, that is, not under 49° of polar elevation. In such a region, it acquires a saccharine juice, which is so copious, that in an apple weighing 4 1/2 ounces, there will be found, on expression, 3 1/2 ounces of liquor, and one ounce of pulpy fibres. It is one of the most smiling fruits, whitish-yellow, with fine red flaming streaks on the side exposed to the sun; and may be eaten at table, or converted into cyder.—There are two varieties of this apple; namely, a larger and a smaller one; but neither of the trees become remarkably tall.

8. The German-muscadel-pear (Muscat Allemand), a noble, large pyramidal fruit, with a small bloom, on a shallow excavation, and rather a long stalk. When ripening on the floor, it acquires a red and yellow tint; its flesh is melting and delicate, full of a spicy, delicious juice, similar to that of muscadel grapes; eatable from March till May.—The tree forms a fine crown, and is exceedingly productive.

9. The Nutmeg, or Mace-rennet, is a valuable apple of considerable size, more globular than oblong, yellowish green, and somewhat rough, but of a dusky red on the south side. Its flesh is tender, and eats short; contains a large proportion of sweet vinous juice, having a fine aromatic taste; it becomes eatable towards the end of October; and may be preserved in its full flavour for a whole year.—The tree attains a respectable size.

10. The Trout-pear is a German autumnal fruit, and possesses the advantages of external beauty, a delicious taste, and unusual fertility. It somewhat resembles the Butter-pear, but is more oblong, has a finer yellow ground, and many deep red dots, which stand mere closely together on the southern aspect. Its flesh is completely mellow, very aromatic, and may be kept longer than the Buerré-blanc.—The tree of the Trout-pear presents a bulky stem.

11. The Lauermann-cherry, is the largest and most beautiful of the heart-shaped cherries, and has an excellent taste. In shape it resembles the variegated half-ounce-cherry, and frequently surpasses it; the flesh is remarkably white, solid, and of a sweet, agreeable flavour. The stone adheres to the pulp, which ripens in June or July; when the skin on both sides acquires very bright red spots, that are imperceptibly lost in the whitish-yellow part of the centre and the shaded quarter.—The tree is of a large and bulky growth.

12. The Old Royal Cherry, is also of the first rank; large, dark-red, somewhat heart-shaped, with a long stalk; its flesh is red, soft, and juicy, of a spicy, and very agreeable acid taste; the stone, however, is net heart-shaped; it ripens towards the latter end of June.—The tree is handsome, though not very large; has a close, acid foliage, and is exceedingly productive.

13. The Victorious Rennet (Reinette triomphante), an uncommonly fine, large, and well-formed apple; which, on being deposited on the floor, acquires a deep yellow tint, marked with starry points, and frequently brown rough spots, or large warts; its eye represents a regular star; its flesh, beneath the tender skin, is yellow; firm, though delicate; yielding abundance of juice, that possesses a pleasant aromatic flavour: it ripens about Christmas, and may be kept till March.—The tree grows luxuriantly, and becomes of a considerable size.

14. The Ladies' Plum (Damas Violet), a highly esteemed, large, fine, oblong fruit, of a deep violet or black colour, and a dusky bloom; its yellow pulp separates from the stone; has as weet, delicate taste; and is eatable in the middle of August.—Plum-trees, on the whole, are of a moderate growth, and generally slender.

15. The Winter Queen (la Reine d'hyver), a very excellent pear, of a middle size, but of different shapes and colours, being sometimes of a golden tint, with grey dots, or a few rusty spots, and sometimes marked with many rust-coloured stains.—Those of proper growth are pear-shaped, but most of them have an irregular form, with the eye on one side. The pulp is tolerably mellow, granulated about the core, and of a sweet, delicious flavour; it ripens towards the end of November, and is not easily affected by the winter.—The tree is of a moderate size.

16. The Doctor's, or Cardinal's Cherry; a large, dark-red, globular fruit, with a long and strong stalk; its pulp is red and soft; the juice agreeably sweet and acid, in equal proportions. The stone has a sharp point, and the fruit ripens about the middle of July.—The tree becomes of a tolerable size: the leaves are large, and have a sub-acid taste.

17. The Red Borsdorfer is a variety of the delicious German apple bearing that name, and almost excels the latter, though of a similar size and shape. On one side, this fruit is of a glossy red, and a small part of the other is yellow; dots of the latter colour being dispersed over it, and sometimes also warts. Its flesh is uncommonly white, tender, juicy, and sweet, partaking of the odour of roses. The core is encompassed by a bright-red vein. When stored, this apple ripens about Christmas, at which period the German Borsdorfer begins to decay.—The tree of the red kind is one of the largest standards; bears every year abundant fruit; and its vernal blossoms resist the severity of night-frosts.

18. The Duke of Orleans, usually called the Lord's-Plum (Prune de Monsieur), a middle-sized fruit, of a fine violet colour, with a strong bloom; almost globular; somewhat depressed on the top, with a shallow furrow. When the tree enjoys a good soil and situation, its delicate and sweet pulp melts in the mouth. It ripens so early as the end of July; and the stone readily parts with the pulp.

19. The St. Germain, a well-known and valuable French winter-pear, otten very large; of a pyramidal form, having a thick and dotted green skin; but which, while ripening on the floor, becomes yellow. Its flesh is mellow, frequently granulated about the core, and of a peculiarly delicate taste.

20. The Royal English Apple: there are many varieties comprehended under this denomination; but the genuine sort, is an exceedingly large, showy, and valuable fruit, belonging to the family of the Calvilles: it is very bulky below, and tapering towards the top; has strong ribs and other protuberances; and a very short, deeply inserted stalk. The skin is throughout whitish-yellow, shining, and covered with greenish-white, delicate spots. Its flavour is strong, though agreeable; the pulp is white, rather mellow; and contains a very pleasant juice, of a scent resembling that of roses: the apple is eatable in November, and may be kept till January.—The tree is of the larger kind.

21. The Altendorf-Cherry, is a very tender fruit, which, though belonging to the family of the acid glass-cherries with a white sap, has nevertheless a pleasant sweetish pulp: it is bright-red, of a flat globular form; has a very short, deeply inserted stalk; and ripens in the beginning of July.—The tree bears a thick, acid foliage, and does not attain any considerable size.

22. Golden Rennet (Reinnette d'Or) of Du Hamel; a beautiful and excellent apple, the size and shape of which are similar to that of Borsdorf: it is of a bright-yellow tint, marked on the south side with faint-red streaks and yellowish-brown dots: its flesh is remarkably tender, and of a glossy white; the juice has the taste and flavour peculiar to pine-apples, and which is also found in the golden pippin: when stored, it ripens in December, but attains to perfection only in February.—The tree has a healthy appearance, and is of a middling size.

23. The Royal Plum: (see No. 10 of the west side of the Espalier).

24. The Gilded Butter-pear (Beurré doré) is a luscious fruit, nearly related to the white butter-pear, having a similar taste, and ripening about the same time, but generally of a larger size, and possessing a finer coat than the latter; its peel, being glossy and smooth, resembles unpolished gold; is occasionally streaked, and marked with bright-yellow spots. There is no red colour on this pear, but its south side displays greater brightness than the opposite part which has been shaded.

25. The Red Perdrigon, an excellent plum of the first class, moderately large, roundish, with a strongly marked furrow; beautifully red; covered with many small gold-coloured dots, and a fine bloom. Its bright-yellow flesh is streaked with white veins; perfectly transparent; and yields a sweet delicious juice. Though its skin be somewhat tough, this plum contains no acidity; so that, in a peeled and dry state, it affords prunes not inferior to those of the white Perdrigon, and other varieties. The stone is small, and strongly adheres to the pulp: this fruit ripens about the middle of August.

26. The New-town Pippin, or New-York Rennet, a noble American apple, of a moderate size; well formed; of an oblong figure, and golden tint, marked with many grey dots, which become more faint towards the bloom. On the south side, it acquires a delicate red shade. Its pulp is perfectly white; firm, though tender; containing a sweet aromatic juice, of a delicious taste: this fruit becomes mellow after Christmas, and remains sound till Midsummer.—The tree forms a fine, tall standard, and has pointed leaves.

27. The Prince's Table-Pear, or the Long Green Summer-Pear, is one of the most luscious early fruits, uncommonly long-shaped, quite green, having a very mellow pulp, and ripening in August.—The tree makes a tall and respectable figure.

28. The Autumnal Anise-Rennet (Venkel-apple, of the Dutch), a fine fruit, generally of the size of a full-grown English Pippin; bluntly pointed towards the bloomy part, or eye; having a very rough grey-yellow peel, strongly marked with whitish dots, and sometimes with warts. Its flesh is remarkably tender, having a palatable sweet juice, and a most grateful aromatic flavour resembling that of aniseed: it ripens about Michaelmas, and some pears are eatable in a fortnight after. But their spicy flavour continues only for six or eight weeks, as it is dissipated about the end of November, when they become mealy.—The tree is of low growth, like most of those producing similar fruit.

29. The Pear-Quince, though it cannot be classed among the fruit designed for the table, nevertheless deserves a place in every orchard; as it is used for many culinary purposes.

30. The Easter Bergamot (Bugi) an exceedingly delicate fruit; very large, round, somewhat thinner towards the stalk; green, marked with small grey spots; yellowish when ripe, and brown-red on its southern exposure: the pulp is uncommonly white, mellow, and without kernels: containing a copious sweet juice, slightly acidulated. This fruit ripens on the floor in January, and remains sound till March; but it ought to be left on the tree as long as possible, and not to be brought in contact with articles possessing a peculiar smell, which it readily aftracts.—Its wood is bulky; though the tree, like the Bergamot kinds, in general, attains only a moderate height.

31. The Orange Cherry, resembles in taste that of Altendorf, described, No. 21; being a compound of sweet and acid juice, in which the former property greatly prevails. It is of a large size, somewhat compressed, with a small excavation, and a middle-sized stalk. On the south side, it is of a bright-red; on the opposite of a reddish-yellow cast; stained in all directions with transparent spots of the last-mentioned shade. During a rainy summer, it frequently becomes uniformly of an orange-colour; and ripens about the middle of July.—This valuable tree is fertile; and, though growing vigorously, never attains a considerable size.

32. The Black Mulberry.—If this useful tree cannot be planted near the house, or in some convenient corner of the yard, it ought not to be omitted in a complete orchard, on account of its agreeable vinous fruit, the juice of which is very palatable; as it gradually ripens, and not only affords a constant supply of berries for eight weeks, but may be converted into an excellent and wholesome wine.—The tree seldom exceeds 20 feet in height; and, though durable, demands a sheltered situation, because its sap circulates slowly, and at a late period of the spring: it requires but an indifferent, dry soil, and begins to bear fruit in the second year after being transplanted.

33. The Folg-Cherry is a large, dark-red, and luscious fruit, with a short stalk, and a small acid leaf: it has a sub-acid taste, accompanied with a most grateful sweetness; is very pulpy, and marked with a deep furrow; it attains to maturity about the latter end of June, and continues till the middle of July.—The tree has a noble appearance, and affords vigorous and bulky wood.

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With a view to encourage the friends of horticulture, to introduce a greater variety of fruit-trees, chiefly for the supply of the table, we have annexed a list of the principal sorts most approved, and that justly claim the first rank.

apples.

1. The White Italian Rosemary-Apple (Mela di Rosmarino), a very beautiful species of the Calville, having no ribs, but a most glossy skin, which resembles the finest virgin wax; is on all sides marked with clear white dots, and on the south, somewhat red; of an oblong figure, and the size of a goose-egg. Its flesh is white as snow, uncommonly tender, and yielding a saccharine juice of a slightly aromatic flavour. Its large pericarpium contains twenty kernels in five cells; the fruit becomes eatable about the middle of November, and remains sound till February.—The tree is of low growth.

2. The Net-formed Rennet (Reinette filée) is of a moderate size; yellow; intersected with grey meshy lines; and frequently covered with warts: it has a very tender, though firm pulp, an agreeably sweet juice, with the peculiar rennet-flavour; maturates towards Christmas; and may be preserved till the succeeding summer.—The tree exhibits a respectable figure.

3. The Punctured Rennet (Reinette piquée), a smooth, reddish-brown apple, approaching to a chesnut-colour, in shape and size resembling the largest Borsdorfer; covered with white punctures, each of which is surrounded with a green edge: its pulp is firm, mellow, and of an excellent vinous flavour; being eatable in February and March.—The tree becomes of a tolerably large size.

4. The Great English Rennet, a fruit which often attains the size of the Pound-apple; has generally flat ribs, and a strong bloom; is of a bright-yellow colour, with many small brown punctures. Its flesh is somewhat mellow, agreeable to the palate, and may be eaten from December to February.—The tree is tall, and very productive.

5. The Norman Apple (Reinette de Normandie); an excellent fruit, of a middling size, and regular form; when ripe, it is of a golden tint, covered with many grey, angular dots; has a very tender, yet firm, yellow pulp, containing a pungent spicy juice; ripens about the end of February, and may be preserved till Midsummer.—The tree is of an inferior size.

6. The Noble Pippin, an exquisite fruit for the table: of an oblong shape, tapering toward the eye; smooth, bright-yellow, with a few red streaks on the southern side. This apple ripens early, and remains sound till the end of April.—The tree, though not growing tall, bears ample fruit, even in those seasons which are unfavourable to the blossoms; it thrives in situations where other orchard-trees will not prosper.

7. The Spotted Pippin is one of the most elegant apples, in form and size resembling the largest Borsdorf-kind, having a stalk deeply inserted in a wide excavation; it is of a greenish-yellow cast, marked with numerous grey, often rust-coloured spots, and angular punctures; has a very delicate, though firm, greenish, juicy pulp, possessing a similar aromatic flavour with the English Golden Pippin; and remains sound till May.—The tree is of a moderate size.

8. The Winter Anise-Rennet (Fennouillet gris), is of a size and shape like that described No. 28; of a grey fawn shade, and sometimes marked with warts; the tender pulp has the peculiar anise flavour. This apple is edible from December till February.—The tree is of low growth.

9. The Late Yellow Rennet (Reinette jaune tardive); a moderately large, well-formed, and beautiful apple; yellow, but on the south side reddish, with brown punctures; the pulp is mellow, juicy, and of a very agreeable vinous taste; eatable from Christmas till March.—The tree, though growing vigorously, attains only a middling height.

10. The Nell-Gwyn, an English fruit; uncommonly large, globular, yellow, and occasionally spotted or punctured; its yellowish pulp has a delicious sweetly-acidulated taste, and an exceedingly pleasant flavour; becomes eatable in February and March.—The tree is of the largest kind, and is very productive.

11. The Pear Rennet, both an autumnal and winter-fruit, presents a capital apple, of a tender yellowish pulp, the juice of which has the acidulous flavour of Rhenish wine; it is sufficiently mellow in the beginning of November, and may be preserved through the greater part of winter.—The tree is of slender growth.

12. The Loskrieg, or Princes Table-apple, a delicious autumnal fruit, vying with the former: it is of the Calville family; moderately large; somewhat oblong; whitish, and on the south side with red streaks.—The tree does not rise to a considerable height.

13. The Reval Pear-apple is, next to the Russian Ice-apple, the most acceptable summer-fruit, when planted in a favourable soil and situation; as it is a variety of the latter. Though of a small size, and somewhat depressed, it has a sweet, aromatic taste; is of a fine yellow tint, streaked with red, or handsomely flame-coloured. In hot summers, the pulp of this fruit, on the solar side, is converted into a saccharine juice, and acquires the consistence and taste of a delicious apricot: it ripens in August.—The tree is of the smaller sort.

pears.

a. The Muscadel-Pear of Metz, a smooth-round, and very sapid winter-pear; whitish-green, but yellow when ripening on the floor, and red on the south side; having a mellow pulp with an agreeable saccharine juice.—The tree is uncommonly fertile; though it becomes only of a moderate size.

b. The Imperial Pear, much resembling the Virgouleuse, has a tolerably mellow pulp, without stones; a sweetly flavoured juice, and is eatable in April and May.—The tree grows vigorously, and is easily distinguished by its leaves, the edges of which are curled like the foliage of the oak.

c. The Winter-Thorn (Epine d'hyver), in size and shape is similar to many kinds of egg-pears.—Its peel is at first whitish-green, and turns yellow, when ripening on the floor: the pulp is mellow, sweet, and of a delicious aromatic taste. This pear is fit to be eaten in November, and remains sound till the end of January.—The tree vegetates with great luxuriance.

d. The Long Green Winter-Pear is a line fruit, with a long stalk: its green peel is marked with grey punctures, and the mellow saccharine pulp recommends itself by its strongly aromatic flavour. It is edible from December to February, and may be preserved still longer.—The tree makes a handsome figure.

e. The White Butter-Pear; and

f. The Grey Butter-Pear, are well known to amateurs, and deserve to stand in every orchard, being excellent autumnal fruits.—The former is also very useful for culinary purposes, even before it attains to maturity by lying on the floor: in a good soil, it often forms a very large tree; but the grey butter-pear is of a lower growth, though with more expanded branches.

g. The De-la-Motte, one of the most luscious autumnal pears; the tender pulp and sweet juice of which, nearly approach to that of the fruit last mentioned. It is generally large, and in a manner tumefied; of a green shade; and thickly sprinkled with huge grey spots: it ripens in October and November.—The tree is only of moderate growth and height.

h. The Savoury Pear (la Savoureuse) is of a similar size and form with the Virgouleuse; more oval than pear-shaped, with a small, smoothly-situated bloom; is covered with a thin peel of a greenish-yellow cast, finely punctured: its pulp has a buttery, pleasant taste, and ripens in November.—The tree is of a middling size.

i. The Radish-Pear, a very superior summer fruit, the juicy part of which is so rich, refreshing, and agreeably acidulated, that it excels in its kind the grey butter-pear.—But, as it easily becomes mealy, though of a muscadel-flavour, when left to ripen on the tree, it ought to be timely removed, and deposited on the floor.—The tree is remarkably fertile, and produces fruit in seasons when almost every other pear-kind has failed: hence it deserves to be reared, even in climates and situations not very favourable to orchards; as it is of vigorous growth, and attains a tolerable size.

k. The Non-pareil Bergamot, is a considerably large pear, with a green peel, containing a mellow pulp, of an incomparably aromatic taste: it becomes eatable in October and November.—The tree is one of the largest among the Bergamots.

l. The Egg-Pear: this well-known and esteemed fruit requires no description; its delicately mellow pulp yields a highly palatable sub-acid juice of a peculiar flavour, and justly claims the preference over many of the French butter-pears.

m. The Summer Thorn (Epine d'eté: Fondante musqué) is a large delicious pear, of a very penetrating musky scent and taste; oblong, pear-shaped, with a fatty, tender, green skin, marked with whitish dots: its pulp liquefies in the mouth; and the fruit ripens in the beginning of September.—The tree is exceedingly fertile, and its dependent pears appear like ropes of onions; on which account the trunk arrives only at a moderate height.

n. The Green Summer Sugar-Pear, of Hoyerswerda; an excellent new fruit of a moderate size, and which has taken its origin from the kernel of the Winter-pear (Sucréverd) cultivated in Lower Lusatia: it is oblong, but arched toward the bloom; of a grass-green shade; spotted in every direction with green and grey dots: the pulp is mellow, without stones, and surpasses in taste all other summer-pears. Its juice is of a vinous, sub-acid taste, decidedly superior, at least in flavour, to its parent fruit before mentioned. If the Green Sugar-pear be suffered to ripen on the tree, it acquires a greenish-yellow shade, and its flavour approaches to that of the French Muscat Robert. Its period of maturation is from the middle to the end of August, and it can be preserved only a few weeks after being deposited on the floor.—The tree bears fruit every year; its blossoms resist the most unfavourable weather; and the wood remains sound in the severest winters.

o. The Spicy Muscadel-Pear, a handsome and delicate fruit, of the smaller kind; being of a roundish form, with a very small depressed bloom, but a long slender stalk; yellow when ripe, and of a bright orange-colour, inclining to red on the southern aspect; marked with greyish-red dots, somewhat rough to the touch. Its pulp eats short, and is partly granulated; contains an excellent spicy and saccharine juice, which maturates in July and the beginning of August, but cannot be preserved above eight days, as is the case with the generality of summer-pears.—The tree is of a prolific kind, and bears solitary fruit: the wood has a fine grain.

grapes.

For a specific account of these inestimable productions of Nature and Art, we refer the reader to the article Vine.

plantations of the most useful fruit-trees in domestic economy.

1. The Red Stettin, Rostock, or Iron Apple, is large, globular, dark-red, sometimes light-green on the shaded side; has a glassy, hard pulp, containing a large proportion of an excellent vinous juice: this fruit is equally regarded at the table till the latter end of August, and serviceable for boiling, baking, and convening it into perry.—The tree grows freely, and attains a great size; is not easily injured by unfavourable springs, while in blossom; and possesses other qualities which greatly recommend its culture.—The Green Stettin Apple, a variety of the preceding sort, also deserves to be reared.

2. The Reine-claude (see No. 4 on the western side of the Espalier) in the progress of this essay.

3. The Blessed Pear (Poire benite: Belle fertile), is thus justly denominated; as it is one of the most plentiful productions of the vegetable kingdom. Lewis XIV, who was the first encourager of fruit-gardening in France, introduced this admirable plant into his dominions, and intrusted the nurture and propagation of it to the Carthusians, an order of Monks then flourishing at Paris. The French King had judiciously commissioned all his Ambassadors in Europe, to collect and send the most valuable fruit-trees: with which those monastic gardeners, by their extensive nurseries, exercised (till the period of the late Revolution) a most lucrative traffic, and realized several millions of livres annually; but these noble plantations are now in a desolated state.—One of the most beneficial plants thus obtained, was the Blessed Pear, a yellow fruit, reddish on the south side, with a straight, rather long stalk: in hot summers, it has an agreeable juicy taste, and ripens toward the end of September. Beside their use at the dessert, these pears may be prepared in a variety of forms, for culinary dishes.—The tree, when full grown, does not exceed the middling size.

4. The Seven-sleeper (Sieben-schlafer, of the Germans); an autumnal, moderately large, oblong apple; of a golden tint; broad toward the stalk, and somewhat tapering in the direction of the bloom. Its yellowish pulp has a very agreeable, sub-acid taste, and serves every purpose of domestic consumption.—The tree is peculiarly valuable, from this circumstance, that its blossoms appear nearly a month later than those of its neighbours: and, though it be thus exempt from the injury often occasioned by severe night-frosts in the spring, yet its fruit generally ripens about the middle of August. Hence, it merits great attention in cold situations, which are exposed to vernal blights.

5. The Pound-Pear is an extraordinary large, thick, oblong fruit, of a greenish-grey colour: it is often reared in the vicinity of buildings, to shelter its ponderous fruit from boisterous winds, before it has attained to maturity. Though its pulp be somewhat tough, it is a very useful pear in domestic economy, especially for drying.—The tree rises to a considerable height and spreads its branches; is very productive; and its blossoms are not liable to be injured in the spring. There is a variety generally called the Small Pound-Pear, which acquires only half the size of the former, but possesses all its valuable properties.

6. The Green Rennet, belongs to the smaller sort of pears; has an uncommonly rough peel, of a grey colour, with a light green shade: its yellowish pulp is firm; streaked with green veins; juicy; and possesses an agreeable rennet-flavour. When laid on the floor, it ripens in January; and may, in a dry cellar, be preserved for a whole year, without becoming insipid. It is a well-tasted fruit, both for the dessert and culinary preparations.—The tree is only of a moderate size, but ably withstands the severity of the winter.

7. The Sweet Winter-Calville, is a large apple, externally resembling the fruit of the Calville family, with five broad and shallow ribs, but a confined pericarpium, or seed-capsule; it is more oblong than globular; beautifully red, beneath which appears a fine golden tint on the shaded side, and marked in every direction with white spots. Its flesh is faintly yellowish, tolerably firm and good; but, though it have no peculiar aromatic flavour, the fruit serves various economical purposes. In boiling, its slices remain entire, unless reduced to pulp by stirring them; and this pear is peculiarly esteemed for its soundness, which it retains till the second year after gathering.—The tree is of a large and durable kind.

8. The Leopold-Cherry; a dark-red and excellent fruit, of a very agreeable acidity, and aromatic flavour: it ripens about the middle or latter end of July, and is well calculated for drying.—The tree remains of a small size.

9. The Angober, one of the most valuable economical pears, on account of it uncommon abundance: it resembles the Grey Butter-Pear; is large, of a dusky-yellow, with brownish dots. Its pulp is not without flavour, and peculiarly adapted to the different processes of boiling, drying, &c. It ripens in October and November.—The tree exhibits a beautiful figure; having very large, long, broad, dark-green leaves; and its blossoms are not easily scattered.

10. The Long Carthusian Apple, is a capital domestic fruit, frequently of a large size, with irregular angles, and acquires a fine yellow shade on the floor. It may be preserved till the succeeding summer; and maintains the first rank for boiling or baking, in the various dishes of pastry, where it becomes sweetly mellow, and has a delicate taste. When other apples (that of Borsdorf excepted) lose their flavour by culinary preparations, the Long Carthusian is greatly improved by the action of heat.—The tree is of an ordinary size.

11. The Sweet May-Cherry (Royale hative), is moderately large; when perfectly ripe, rather black than dark-red; though it is but too often gathered while red, in order to accommodate the palate at an earlier season: its pulp is soft; the juice sweet, and in favourable, dry seasons, of a highly aromatic flavour; on which account it is, among the sweet cherries, eminently qualified for drying. It ripens about the middle of June.—The tree is of the largest kind.

12. The Red-Cap-Pear (Kappesbirne, of the Germans), is a most beneficial winter-fruit, and deserves a place in every orchard: it is of a middling size; round, but sharp-pointed towards the stalk; of a brown-red tint on the side exposed to the sun; and yellow on the opposite. Having generally a rough taste, it is not fit to be eaten in a raw state; though in hot summers it becomes partly mellow, and is well tasted. On the other hand, it is an excellent pear for boiling, drying, and particularly for sauces, or similar purposes; and may be preserved till the ensuing summer.—The tree is uncommonly large, and productive.—The White-Cap-Pear is round and quite green: it affords the best perry; but the tree is of a small size.

13. The Great, Sweet May-Cherry, has all the good properties of the variety stated, No. 11; but attains a greater height, and ripens somewhat later than that just alluded to.

14. The White Beard-Pear is a yellowish-green vinous fruit, rather of a small kind, but which yields a very large proportion of juice, and is therefore excellently calculated for making perry. It grows in clusters, like ropes of onions; and, if left too long on the tree, is apt to become black, and to decay; though still useful for the purpose above-mentioned.—The tree, on account of its remarkable fertility, arrives only at a moderate size.

15. The Been-Apple, a very valuable fruit for economical uses, and likewise for the table. It is of the larger kind; bulky at the stalk, and tapering towards the head; of a yellowish-white cast, with red flame-coloured streaks on the south side. Its pulp is white, tender, though firm, and of an agreeable taste; the apple being edible in December, and easily preserved till the next crop. When dried in slices, it affords delicious food; and also a fine dish when boiled in a fresh state.—The tree is of a pyramidal form, rises to a considerable height; has a durable wood; does not shed its blossoms; and is very productive, so that it seldom fails of being fertile for a single season.

16. The Count-Henneberg Cherry, an excellent sub-acid fruit, of a moderate size; dark-red, with a long stalk; of a very agreeable taste, whether dry or preserved: it ripens in the latter part of July, or beginning of August.—The tree is of low growth, and has dependent branches.

17. The Summer Christian, or Apothecaries'-Pear (Bon Chretien d'eté), is a large tumefied fruit, of a pyramidal form, having a shivery pulp, and a copious sweet juice: it is equally delicious in a fresh state, as well as boiled, dried, and for sauces or syrups in cookery.—The tree attains a stupendous size, and is uncommonly fertile.

18. The White Paradise, or Wedding-Apple, in shape and beauty resembles that of Borsdorf, but in some seasons becomes larger. On its south side, it is beautifully tinted with red, and the other parts resemble in colour, half-bleached wax. Its flesh is of a glossy white; a tolerably good taste, yet without any peculiar flavour. When cut in slices, it is one of the finest apples, both for boiling and drying: nor is it less useful for making perry; in which respect it vies with that of Borsdorf, and imparts to the liquor a more pleasing colour than any other fruit.—The tree is of the larger kind, and its spreading branches are extremely productive.

19. The Blue Egg-Plum, or Hungarian-Plum, is of the size of a hen's egg; has a greenish pulp, containing a copious and sweet juice. It is less calculated for boiling and drying, than for the dessert; as it is in much request, and ripens in August.—The tree is one of the most fertile.

20. The Sarasin-Pear (see No. 2. p. 303).

21. The Early Maat-Apple of the Germans, is large; oblong; streaked with red, but yellow on the shaded side; having a mellow, loose pulp; and affording an excellent juice for cyder.—Although the tree be of low growth, it is remarkably prolific, and its wood very compact: the blossoms are not easily shed in unfavourable springs, so that the fruit seldom fails.

22. The Caraway-Pear (Besi d'Heri) is of a middling size; almost globular; brown-red on the south side, and greenish-yellow in other parts: while fresh, it supplies the table, and may also be converted to other economical purposes; being a very tender aromatic pear, which ripens in September.—The tree does not exceed a middling size, though it bears abundance of fruit.

23. The Domestic Plum is so generally known and cultivated, that it may be considered as one of the most useful fruits; though a single tree will yield but a scanty supply. This species may be easily propagated from the kernel; and those trees which have been improved by engrafting, inoculating, or inarching, produce a larger and more delicate fruit, which readily separates from the stone.

24. The Streaked, or Striped Apple, of the Germans, is a very profitable fruit in domestic economy; of a globular, though compressed form; a moderate size; yellow cast; and marked with red streaks. Its sweet pulp yields a copious juice: it furnishes a palatable dish, whether boiled or dried in slices; and may be advantageously converted into cyder. This apple ripens early, and remains sound till February.—The tree attains a very respectable size and age; is one of the most productive; and its blossoms resist the vernal frosts.

25. The Spanish Cherry, a noble fruit for drying, preserving, &c. is of a large size; dark-red tint, approaching to black; flatly compressed below; and having a short stalk. Its juice is of a deep-red dye; of a mild sub-acid, and pleasant taste: it ripens about the middle of July.

26. The Late Maat-Apple of the Germans, is a most beneficial fruit both in autumn and winter. Although its blossoms appear several weeks later than those of the former, in consequence of which it is seldom affected by the spring-frosts, yet it ripens, and is eatable at an earlier period, and may be preserved throughout the winter. It is of a considerable size; of a yellow shade with red streaks; its pulp has a fine taste; and it is, on the whole, a very useful apple in domestic life.—The tree forms a large, spreading crown, and bears in abundance.

27. The Egg-Pear (Bestebirne) a national fruit of the Germans, is not only (see l. p. 302) much esteemed at the dessert, but also yields fine perry, or vinegar.—The tree is of the productive class, and deserves a place in every orchard.

28. The Pound-Apple (Tellerapfel), is likewise a German production, which deserves to be reared both for its uncommonly large size, and the steadiness of its blossoms in unfavourable springs. It ripens on the floor, and becomes unctuous to the touch. Its pulp is partly mellow, and of a fine sub-acid taste. It remains sound from November to February, and frequently till May; being chiefly calculated for boiling, drying, and the making of cyder.—The tree exhibits a fine and expanded crown.

29. The Pear-Quince (see above No. 29) is a very serviceable fruit to the housewife; and though, when boiled, it require a large portion of sugar, yet this expensive article maybe supplied by the syrup obtained from pears. Dried in slices, the pear-quince imparts to boiled fruit an agreeable flavour.

30. The German Fleiner Apple, is a large, beautiful, glossy, yellow fruit, rather oblong than globular, and ranks in the first class of economical fruit: on the south side, it is tinted with red, and may be regarded as a counter-part of the Been-apple, described No. l5, p. 305. It remains sound till April; and its pulp partakes of a sweet and acid taste; having a strongly aromatic and agreeable flavour.—The tree attains a respectable size.

31. An improved variety of the Plum.—See No. 23, p. 306.

32. A Black Mulberry Tree.—See above No. 32.

33. The Brussels Brown Morel, a dark-red, spherical, acid cherry, containing a richly tinctured juice, of a very pleasant taste. When perfectly ripe, about the latter end of July, it is equally fit to be dried and preserved for use.—The tree remains of a small size, like the Morels in general, and has dependent branches; but it is exceedingly fruitful, immediately after the first year of engrafting.

on the most advantageous method of arranging the espaliers.

An orchard that is encompassed by a wall, or railed with suitable boards, not only affords protection to the fruit, but its value may be considerably enhanced by the rearing of dwarf-trees. The most profitable and delicious of this description are doubtless the Peaches, especially if they be intended for sale in a public market: hence we shall concisely state the principal sorts of such fruit as may be planted with the greatest advantage on the easttern and southern sides.—Early peaches are always more favourably situated in an eastern than in a southern aspect; for, when placed in the former, they are not so liable to be injured by night-frosts as in the latter: on the contrary, late peaches require more solar heat, and will consequently be better adapted to a southern exposure.—Apricots, likewise, may be more easily and beneficially raised on the east than on the south side of the garden; because the heat of the sun exsiccates, and renders them mealy; independently of which circumstance, they are in the meridian direction more liable to be injured by night-frosts.—The western wall will be most usefully formed into espaliers of Cherry and Plum-trees, as likewise for planting early Grapes.—Lastly, even the northern side is advantageously employed by the skilful gardener, who will, in this situation, endeavour to introduce the best species of hazle-nuts, filberts, &c.

Plantation along the Eastern side of the Wall, or Railment; consisting of early Peaches and Apricots.

If the wall, or other inclosurse round the orchard, be from 7 to 8 feet high, the espalier ought to occupy a space of from 12 to 14 feet. In case, however, the wall should be only 6 or 6 1/2 feet high, it will be necessary to form the plantation of peaches, at the distance of 18 or 20 feet from the neighbouring trees.

I. The following list contains a view of the most valuable and early sorts of Peaches and Apricots, which should adorn the Eastern side of the Wall.

1. The Small Naked Early Peach (Petite Violette-hative) yields a tolerably mellow fruit, of a yellowish shade, but rose-coloured about the kernel; its juice is strongly aromatic, and of a delicious taste. It ripens in the beginning of September, somewhat earlier than the large variety of the same name.

2, and 3. The Pine-Apple Apricot, is one of the most savoury; more oblong than round, marked with deep-red spots on the south side, and, in other parts, of a golden tint. Its pulp is throughout of a reddish-yellow colour, and contains a highly flavoured, palatable juice. It never turns mealy, like the other sorts, and ripens about the middle of August. Its kernel is as sweet as an almond.

4. The Brussels Apricot (Abricot de Nancy), is of a considerable size; somewhat oval, being slightly red; and for the most part of a pale yellow shade; its pulp is reddish-yellow, and mells in the mouth; the copious juice is of an agreeable taste and flavour—This fruit also attains to perfection in August.

5. The Large Early Apricot (Grand Abricot hatif; Abricot commun), a large and beautiful fruit, of a dark-yellow shade, and sometimes red; it has a good juicy pulp, but no peculiar flavour; and easily turns mealy, after having arrived at the point of maturity. It becomes ripe soon after the small early apricot.

6. The Large Sugar Apricot resembles in size and shape the preceding variety; but, when full grown, has a coat somewhat fallow; its pulp is of a golden hue, and remarkably saccharine; it ripens after the early sort last mentioned.

7. The Early Montague Peach is of a large and handsome size; of a fine red tint on the side exposed to the sun, and a yellowish cast in other parts; being juicy, sweet, and without any red dye about the kernel, from which it is not readily separated: it ripens about the letter end of August.

8. The Bellegarde is likewise a very beautiful, large, and excellent peach, with a strong tint of red on a yellow ground, and of a deep-red shade on the south side. Its pulp, though rather firm, yields a sweet juice of an agreeable taste; the fruit is in season together with the preceding kind.

9, and 10. The Maltese Peach is highly esteemed by those who prefer a sweet to a vinous taste: it is of a middling size, a spherical form, led-streaked on the south side, and, in other directions yellow; the pulp is white, exceedingly delicate; melts without appearing watery; contains an uncommon proportion of saccharine matter; and has an exquisite flavour. The stone firmly adheres to the flesh, and presents a small point in one of its extremities; the fruit arrives at maturity toward the end of September.

11. The Red Magdalen is also a fine, inviting peach; having a white mellow pulp, which is red around the kernel; affords a savoury, sweet juice; and ripens about the middle of September.

12. The Charlestown, or Ananas Peach, is a new sort, reared in America, from the kernel. Although its colour is inferior to that of most other peaches, being of an uniformly pale yellow, without any red tint, yet its firm and juicy pulp possesses the delicious flavour of the pine-apple: it ripens in the beginning of October.

13. The Genoese Peach maintains the first rank; being of a considerable size, and marbled of a bright-red tint on the south side; its dark-yellow pulp is incomparably delicate, resembles in flavour that of the melon; and is of a rose-red hue around the stone: this fruit attains to perfection about Michaelmas, or somewhat later.

14. The White Magdalen, a tolerably large, round peach, of a yellowish-white, but of a lively red on the south side: its pulp is mellow, and very grateful to the palate; of a rose-red tint about the stone, and yielding a sweet juice: it is eatable about the middle of September.

II. Plantation along the South-side of the Orchard, with Peaches of the first rank, but which attain to maturity at a later period.

1, and 2. The Maltese Peach.—See above, No. 9.

3. The Red Magdalen.—See No. 11.

4. The Admirable Peach, a very large and comely fruit, of an agreeable mixture of colours; its pulp, though rather firm, has a delicate taste; contains a sweet, vinous juice, of a fine flavour; and is pale-red near the stone: it becomes eatable about the middle of September.

5. The White Magdalen.—See above, No. 14.

6. The Genoese Peach.—See No. 13.

7. The Charlestown Ananas Peach.—See No. 12.

8. The Small Charlestown Ananas Peach, agrees in colour and other respects with that of a larger size; and, though of inferior growth, it excels in taste, and partakes more of the Pine-apple flavour.

9. The same Peach of the smaller kind.

10. The same, of the larger sort.

11. The Genoese Peach.

12. The Great, Red, Naked Early Peach, the top of which is of a very dark-red hue, and the lower part greenish-yellow; its mellow pulp partakes of a yellow tint, but is rose-red around the stone; of an agreeably sweet vinous taste, and excellent flavour; arriving at perfection in the beginning of September.

13. The Noble Peach is large, spherical, marbled; of a purple tint; has a luscious taste; is faintly red about the stone; and ripens ip September.

14. The Giant Nectarine (Pavie monstreuse, ou de Pomponne) is the largest of all the peaches, and a true ornament to the dessert; as it displays a beautiful red tint on a white ground. Its pulp is white, though red in the parts next the stone, and contains a vinous, sweet juice; but requires a favourable summer, a mild autumn, and the warmest situation in the espalier: it is mature in October.

15. The Chancellor's Peach, a very large, somewhat oblong fruit, marked with a deep furrow, and a small wart; having a fine skin, beautifully red on the south side: its pulp is delicate, and yields a saccharine juice. It may be eaten in the beginning of September.

16. The Princess's Peach, or Large French Mignonne, one of the most handsome and delicious fruits, of a dark-red and greenish-yellow cast; having a white, melting, and agreeable pulp; containing a sweetish, vinous juice; and being in season about the middle of September.

III. Plantation along the Western side of the Orchard, for raising Cherries, Plums, and early Grapes.

1. The Large Glass-Cherry, is the most bulky of those early productions, and one of the finest bright-red morels; having a white juice and a short stalk: its pungent taste is accompanied with an agreeable sweetness; and the fruit ripens in the beginning of July.

2. The Black Perdrigon, a large oblong plum, of a dark-blue colour mingled with faint yellow, and covered with a strong bloom: its light-yellow pulp is firm, yet delicious to the palate; abounds with a sweet, aromatic juice; and the fruit may be gathered towards the end of August.

3. The Large Montmorency is one of the best glass-cherries, flatly compressed below; with a thick, short, and deeply-inserted stalk: the pulp is yellowish, of a delicate taste; yields an agreeably-acidulated juice, and is in perfection about the latter part of July.

4. The Large Green Reine-Claude (Dauphine), a well-known cherry, that ranks among the finest fruits of the kind; it is in great estimation on account of its copious, mellow, and saccharine juice, which is of a peculiarly delicious taste: this cherry attains to maturity in the beginning of August.

5. The Black Burgundy Grape is rather below the middling size, but of a sweet, delicious taste, and begins to ripen about the middle of August.

6. The White Early Leipzig Grape, is likewise of a moderate size, and produces very sweet, oblong berries; becomes eatable about the latter end of August, but is much improved by remaining on the vine till towards autumn.

7. The Black Burgundy Grapes.—See above, No. 5.

8. The St. John's Plum, a very early, blue, round, and valuable fruit.

9. The Leopold Cherry is a dark-red morel, with a long stalk, and is highly esteemed: it has an acidulated, savoury juice, of an exceedingly pleasant taste, and ripens in the latter part of July.

10. The Royal Plum is of a very large size, and one of the most delicious fruits; having a spherical form, with a thin, long, and deeply-inserted stalk: its skin is of a violet hue, marked with many gold-coloured spots: the yellowish-green pulp abounds with a sweetish juice, slightly acidulated, so as to impart to it an agreeably-pungent taste: its period of maturity is towards the end of August.

11. The Early Natt, of the Germans, is an exceedingly luscious and large cherry, produced from the kernel; its bright glossy skin is of a fine red colour; and the tender pulp yields a sub-acid juice highly grateful to the palate. The tree is uncommonly productive; and the fruit, being one of the earliest in season, ripens in the beginning of June.

12. The Green or White Indian Plum, is a most grateful production, exceeding in flavour the Reine-Claude (No. 4): and though it be little known at present, this whitish-green fruit merits a place in every orchard.

13. The Red Early Wanfried-Cherry is of German origin, and of a large size: its pulp is delicate, though not very tender; and contains a whitish sub-acid juice: this savoury fruit is eatable in the beginning of June; and the tree is of the most fertile kind.

14. The Black Spanish Early Heart-Cherry, vies with the most exquisite kinds of that class, and is eminently calculated for espaliers. On account of its early and great fertility, the tree is of an inferior size, but loaded with fruit, the mellow pulp of which has a sub-acid taste, and an excellent flavour.

IV. Plantation along the North-side of the Orchard: or Espaliers consisting of fruit-bearing Shrubs.

Although this situation is, on the whole, less favourable to the growth and maturity of fruit, yet every industrious gardener will here also endeavour to cultivate quinces, medlar trees, hazel-nuts, &c. because their productions are subservient to many useful purposes in domestic economy. Such plants, indeed, will not vegetate very luxuriantly, or afford early and luscious ornaments of the dessert; but they may with advantage be employed for culinary dishes, or for supplying the table in a fresh state, at an advanced season.

Among the Quinces, the German Pear-quince, and that of Portugal, are the two principal varieties: they are of similar shape, and differ only in this circumstance, that the former, when boiled, remains entire; while the latter, being more tender, is dissolved into a pulp.

There are thirteen species of the Medlar-tree; of which only one is indigenous (see p. 187): but among all the foreign sorts, Mr. Christ recommends the Dutch Garden Medlar, as the only and most eligible one for espaliers.

hazel-nuts.

In the enumeration of the following excellent varieties, we have adopted the botanical characters given by Bechstein, both on account of their precision, and the appropriate nomenclature, which Mr. Christ has omitted in his Essay.

1. The Zellar, or Pound-Nut (Avellana fructu rotundo maximo), which bears large round nuts flatly compressed on the top; the shell is brown, streaked with white, and spontaneously opens on the point.

2. The Common Lambert, or Almond-Nut (Corylus sativa), with a long, thin, pointed, sweet kernel; the shell of which is completely inclosed in the flower-cup.

3. The Large Lambert, or Blood-Nut (Corylus sativa fructu oblongo rubente maximo): the green cover inclosing the young nut is nearly cylindrical, and somewhat edged at the top. While in an unripe state, it is of a reddish cast, and rather downy on the upper part: in some, the kernel has a dark-red; in others, a white skin: they are of a peculiar, sweet, and agreeable taste; and ripen about the middle of August.

4. The Spanish Hazel-Nut (Corylus Hispanica), which attains the uncommon size of two inches in length, and one in thickness: its thin shell is angular towards the head; always remains white; and is half covered by the flower-cup. It ripens at a later season; and the kernel is less sweet than that of the preceding sort.

5. The Hazel Nut-Tree (Corylus arborescens) attains a high, thick stem; and forms a crown at the top: the nuts are disposed in large clusters; they have a nearly globular form, being smoothly compressed above, and somewhat pointed below.

On the most advantageous method of employing the space between the Espaliers, and the Wall or Railment.

The borders of espaliers require a breadth of 2 1/2 or 3 feet from the dwarf-trees or shrubs: such soil will, however, not admit of vegetables striking deep roots, or of bushy plants, which rise to a considerable height; as the former would withdraw the nourishment from the roots of fruit-trees; while the latter might obstruct their growth, by intercepting the air, and solar rays. Nevertheless, a variety of useful herbs may be reared on these borders, with a view to supply the dessert, throughout the summer and autumn, with delicious fruit. For this purpose, the Strawberries claim the first rank; because they may be cultivated on the four different sides:—those exposed to the south will be the earliest; then will follow those growing along the eastern wall; what later such as occupy the western border; and, lastly, those which have a northern aspect; the plants being 12 inches distant from each other.—Next, in rank, is the Raspberry (Rubus Idæus, L.); which ought properly to stand along the northern border; but, being a luxuriant and spreading shrub, it will with advantage be placed in a distant corner. The principal, and most productive varieties of the latter, are those two, termed the English Double-bearing Red, and White Raspberry.—Beside the shrubs already mentioned, a complete orchard should likewise contain the best sorts of Currants and Gooseberries, of which we shall here enumerate the most esteemed varieties; having already given an introductory description of both, in their alpnabetical order.

currants.

As these berries, which remain for several weeks on the bushes without decaying, progressively become sweeter and more vinous, we would recommend the culture of the following varieties, as the most valuable:

1. The Large, Red Dutch Currant.

2. The large, White Dutch Currant.

3. The Large, Flesh-coloured Champagne Currant.

gooseberries.

There are numerous sorts of this excellent fruit, which have been raised from the seeds, principally by English gardeners, who at present enumerate not less than 280 varieties: from these we have selected the following 24, which are equally esteemed for their uncommonly large size and exquisite flavour.

Red Gooseberries.

1. Cheetham's Bright Venus, is a large berry; smooth, or without hair; beautifully red; and of a delicate taste.

2. Coe's Hannibal, a very large, oval, smooth berry.

3. Down's Cheshire Round, a pale-red, transparent berry, marked with red spots.

4. Mason's Hercules, a very inviting fruit; large; globular; without hair; uncommonly handsome; and very transparent.

5. Taylor's Red Rose; also very large; oval; rose-coloured; and hairy.

6. Victory; one of the largest gooseberries; oval; hairy; and rose-coloured.

7. Withington's Princess-Royal; is of a good size; round; hairy; and dark-red.

White Gooseberries.

8. Chapman's Highland White; is large; globular; red-spotted on its south side; and covered with a few fine hairs.

9. Liptrot's Duke of Bedford; a large, oblong, and smooth berry.

10. Mill's Champion; is also large and oblong, but somewhat tapering towards the stalk; having a white and perfectly transparent skin.

11. Stafford's White Imperial; a capital, early sort; uncommonly bulky; so that the largest, which are slightly oval, attain the size of a walnut; but the smaller ones are of a round form; having a smooth, tender skin, and ripening about the middle of July.

Green Gooseberries.

12. Boardman's Green Oak, is large, globular, and smooth.

13. Creeping Germes, a very early, large, globular berry, though some are oblong; green, with white veins; of a sweet and agreeable taste.

14. Fox's Green Goose, is likewise unusually large; globular; covered with hair; and of an exceedingly fine flavour.

15. Mill's Langley Green, vies in size with the two preceding sorts, but is of an oval form: its taste is delicious; and the leaf is distinguished from other varieties by its indented shape.

16. Johnson's Green Willow, a moderately large, oblong berry; pointed near the stalk, and round towards the bloom: it is oval, smooth, and streaked with white veins.

17. Shelmardine's Gently-Green; a large, objong, and smooth berry.

Yellow and Amber-coloured.

18. Bell's Bright Farmer; a very large, oval, and elegant, early fruit; marked with bright-yellow veins: it is smooth, though a few hairs occasionally appear on the skin.

19. Blackley's Eclipse; a large, smooth berry; oval; yellow, with green veins; and of a savoury juice.

20. Bradshaw's Yellow-top, is globular; smooth, with afew hairs, and of early growth.

21. Clayton's Canary; a large, round, greenish-yellow berry; covered with hairs; and being of a good taste.

22. Mason's Golden Conqueror; a large, handsome, bright-yellow berry.

23. Stanley's Dolphin, a very early sort; being one of the largest and most esteemed: it is oval, greenish-yellow, and smooth.

24. Taylor's Nimrod, is also an early fruit, of an uncommonly large size; globular; without hair; of a dark-yellow shade, marked with bright-yellow veins: it has a transparent skin, and ripens about the middle of July.

Beside the varieties here specified, we find in a late catalogue, published by an eminent gardener, the following sorts enumerated under the head of New Gooseberries:

White: Beeman's White Elephant; and White Lily.

Yellow: Nonsuch; Wigley's Melon; Golden Lion; and Invincible.

Green: Anthony Triumph; Miss Bold; Nield's Green Gage; Mrs. Ewe; Royal George; and Montgomery.

Red: Black Prince; Black Conqueror; Robin Hood; Stafford's Hedge-hog; General Howe; and Supreme.

For an account of the most eligible and productive species of the Raspberry, as well as the Strawberry, we refer the reader to these articles, in the progress of the alphabet.

It will, however, not be superfluous, to remind the friends of gardening in this country, that the preceding arrangement and description of the different standard and dwarf fruit-trees, as well as of the espaliers, shrubbery, and fruit-bearing plants, is the result of experience communicated to the public by a German Orchardist. Hence we think it useful to remark, that though his statement, with regard to the nature and rearing of the various fruit-bearing vegetables before detailed, may be perfectly correct; yet the temperature of the British climate, when compared with that of the middle of Germany, naturally retards the maturity of all fruits reared in the open air, at least a fortnight, in the counties situated to the west, whether in a southern or northern direction; and from three to four weeks, in the direct northern parts of the kingdom:—on the other hand, the climate in the southern and south-eastern counties of England, may be considered as nearly equal in point of heat, to that of the German provinces bordering on the rivers Rhine and Danube.—This circumstance deserves particular attention; as otherwise, the practical gardener will often be disappointed in the expectation of early fruit.

Scions for engrafting or inoculating from most, or all, of the foreign varieties before specified, may be procured either by way of Hamburgh, from the orchardists of that city, or by applying to the gardener who superintends the Electoral Orchard at Herrnhawsen, near Hanover.

With respect to the method of planting the trees:—A wide hole must be dug for each, being sufficiently capacious to receive all the roots freely, so that they may not touch the sides. A single fruit-tree should now be deposited in each hole, one person holding its stem erect, while another breaks the earth in small pieces, and throws it in equally upon the roots; the tree being occasionally shaken, that the mould may lie closely on all the smaller roots and fibres, and the plant be gradually elevated, till the top or crown of the roots is only two or three inches below the common surface of the earth. When the cavity is properly filled, it must be gently pressed with the foot; first on the outside, and then advancing gradually towards the stem, the surface being formed somewhat hollow. Lastly, a few inverted sods, or pieces of turf, must be laid over the whole, so as to form a kind of circular bank, three or four inches high; which will not only support the tree, but at the same time shelter the roots from drying winds, and those droughts that sometimes prevail in hot summers. During these operations, the planters must be particularly attentive, that each tree stand perfectly erect, and be arranged in rows, in the manner above described.

Lastly, the soil beneath and between the fruit-trees, till they arrive at their complete size, should by no means be neglected; as the excellence and maturity of the fruits will in a great measure depend upon its proper culture.—Hence, no grass or weeds should be suffered to grow under the standards; but the ground ought to be frequently stirred with the spade and hoe, in order that the fertilizing particles of rain, air, dew, snow, &c. may more easily penetrate into the earth, and produce beneficial effects on the roots of fruit-bearing trees and shrubs. Such an expedient not only tends to promote their fertility; but it is likewise one of the most effectual means of preserving them in a sound and healthy state. Independently of these advantages, the soil itself will thus be so much improved, that it may serve for raising the most abundant crops of vegetable roots, and especially turnips and potatoes. The former are peculiarly calculated for this purpose; as they do not exhaust the soil in any degree equal to the impoverishing effects of the latter. On the whole, we shall conclude with observing, that the art of gardening has lately been carried to a very high degree of perfection in this country, which may justly boast of the most intelligent and skilful orchardists. And, though we have not so great a number of scientific gardeners, or such extensive and systematic orchards to exhibit, as the Germans, French, and Dutch: yet the continual migration of industrious gardeners from the northern quarter of the island, toward the British metropolis, will ultimately be attended with the best effects. Thus, we may hope to see, in time, a greater number of regular private orchards established in England: and with a view to accelerate the fulfilment of this patriotic wish, we think it our duty to mention the title of the following practical and useful work, though we have not had an opportunity of examining its contents: "A Plan of an Orchard: exhibiting, at one view, a select quantity of Trees sufficient for planting an Acre and a Half of Land, properly arranged according to their usual size of growth and hardiness of bearing: in which is comprised, a Collection of the most esteemed Orchard Fruit, proper for the Table and the Kitchen, in regular succession throughout the season: shewing also, in a distinct Table, others nearly similar in quality, size, use, and time of maturity; with an Alphabetical List of above Eight Hundred Species and Varieties, such as are now cultivated in England; together with the different names by which they are generally known. By George Lindley." (Fol. 2s. Lond. Champante and Whitrow, 1796.)—The Monthly Reviewers observe, that "this is a pretty present to the young orchardist; and the alphabetical list of fruit-trees may be found useful to the more experienced. Difficulty will always be a spur to ingenuity:—gardening, therefore, is studied in Scotland, and orcharding in Norfolk."