ductive variety, deservedly ranked with the first-rate apples, yet hardly equal to the Keiser. 3. WELLS APPLE. Striped R. I. Greening, English Rambo, of some. This is a common and highly esteemed winter fruit in the southeastern parts of Ohio. The form is irregular, flattened, ribbed: size, medium to large: color, striped with red on a pale yellow or greenish ground, with numerous rough gray specks, and much russeted about the stalk: calyx, closed, in a rather deep angular basin: stem, slender, in a deep cavity, Fig. 3. Wells Apple. standing out nearly even with the base: flesh, moderately juicy, nearly sweet, and of very pleasant flavor, resembling walnuts season, December to March. The tree is a thrifty grower in the nursery: in the orchard, it is thinly supplied with branches, which are very long and stout, with but few side shoots, and full of stout spurs on which the fruit is borne frequently weighing the branches to the ground. 4. RAMBO. Coxe's View, &c. Striped Rambo, Seek-No-Further, Bread and Cheese Apple, of New Jersey, according to the Fruits and Fruit Trees of America. This is more generally cultivated than any other apple in Ohio. Fruit of medium size, on rich land often large: the form varies, sometimes oblong, oftener flat, always plump and fair color, when fully ripe, pale yellow in the shade, streaked with red, the red predominating in the sun: the skin is thick, and speckled with rough gray dots: stem, three eighths or half an inch long: calyx, open, in a broad basin: flesh, very Fig. 4. Rambo Apple. tender, juicy, with a rich, perfumed, subacid flavor: gets mellow in about two weeks after being gathered, and remains in prime perfection for about two months; it then becomes rather mealy. Though properly a November apple, it is often kept till March. The tree is a most thrifty and beautiful grower. The wood is porous and brittle, hence often breaking down with the weight of the fruit. It is exceedingly productive. 5. RED RAMBO. Rambo, of Western collections. This is another very distinct variety in common cultivation here under the name of "Rambo," with which it has been confounded. Some, indeed, have supposed it to be the same, and attribute the difference to climate or locality: but I have it growing side by side with the other in three orchards situated some miles apart, two of them upon upland, and one in the valley, and it maintains invariably its distinct character. Being unable, as yet, to identify it with any other kind, I propose to call this the Red Rambo, until its true name, if it have one, be discovered. Fig. 5. Red Rambo Apple. The fruit is usually of medium size, sometimes a little less : the form, round and regular, plump and fair, now and then a little flattened color, a beautiful bright red, evenly laid on, and finely softened and shaded to pink or greenish yellow on the side least exposed to the sun; never striped; russeted in the cavity of the stalk; speckled with large rough gray dots, and covered with a rich bloom: stem, of medium length, slender, and curved flesh, very tender, with a pleasant, subacid, nearly sweet flavor. In its flavor and season of matu rity, and in the productiveness of the tree and its habit of growth, this very nearly resembles the other Rambo. 6. ROMANITE. Red Romanite, Roman Knight. This apple is extensively cultivated upon the Monongahela and Ohio rivers for the New Orleans and West India markets. It is common throughout the whole West. Size, below medium, or small: form, round, often plaited about the eye: color, red; those grown in the shaded parts of the tree striped with red upon a ground green at first, but pale yellow in the spring skin, smooth and glossy, sometimes with warts upon it: stem, slender, short, in a russeted cavity: calyx, open; Fig. 6. Romanite Apple. flesh, sweetish, juicy, of an indigestible quality and texture, without being tough: season, January to July. This apple does not cook well. It is only fit for the dessert and for cider,-its chief value being for the latter, and for exportation. It will bear more frost without injury, and keep longer and sounder, than any other apple cultivated at the West. On the Monongahela, they are barrelled and loaded into flat-boats in the fall, where they remain all winter, with only straw next the sides of the boats, and on the top; and, when the ice breaks up in the spring, they are thus taken, without being disturbed, to New Orleans, where, on opening them, they come out as fresh and sound as the day they were gathered. The trees are very productive. In the nursery, their growth is slender; but, in the orchard, they form fine large trees, with thrifty bushy heads. There are as many as four varieties of this name with which I am acquainted-distinct, yet differing but little from each other -of which the one above described is the best. The Carthouse, or Gilpin, is said to be synonymous with one of them; and, in some nurseries, has been confounded with this, or rather, this has been propagated for it. The gray Romanite, which is a rather richer fruit, yellower in the flesh, not so well covered with red, more distinctly striped upon a pale yellow ground, more oblong in form, and narrowing slightly to the eye, more warty, and not quite so good a keeper, may possibly be identical with the Gilpin. Coshocton, November 20th, 1848. ART. V. On the Culture of the Calceolaria. By JAMES KENNEDY, Gardener to S. T. Jones, Esq., Staten Island, N. Y. (Continued from Vol. XIV., p. 494.) As my remarks of last month, (on raising seedling calceolarias,) seems to have merited a place in your Magazine, I now continue the subject, and come to the PROPAGATION BY CUTTINGS. The herbaceous species and varieties should be placed, early in February, in a mild heat, say from 60° to 65°, to start them into growth, and, when advanced four or five leaves, take a sharp knife and separate each shoot carefully; trim off the two lower leaves, and insert them singly in thumb pots, well drained, and filled with fine light sandy soil; plunge the pots, up to the rims, in sawdust, or some such material, |