deep: Form, roundish, depressed at each end, very regular in shape, largest in the middle: Skin, very fair, smooth, of a pale, greenish-yellow hue, having a waxen appearance, con

Fig. 46. Summer Rose Apple.

siderably clouded and marbled with a clear bright red on the sunny side, and rather sparsely sprinkled with russet specks: Stem, short, about half an inch long, rather slender, and not deeply inserted in a shallow regular cavity: Eye, medium size, open, and moderately sunk in an abruptly depressed and slightly furrowed, open basin; segments of the calyx short: Flesh, greenish-white, fine, crisp, and tender: Juice, abundant, subacid, sprightly, high flavored, and excellent: Core, small: Seeds, small, light colored. Ripe in August.

XXV. FALL HARVEY. Book of Fruits, 1st Ed.

The late Mr. Manning considered the Fall Harvey, (fig. 47) "without question, the finest fall and early winter apple." It is a large, showy, yellow fruit, similar in general. appearance to the Fall Pippin, and also resembles it considerably in its eating qualities. It was first introduced to notice, we believe, by Mr. Manning, and is supposed to have originated in Essex county, Mass., where it is much cultivated, and from whence the market is mostly supplied with this variety. It is a vigorous growing tree, and a good bearer.

VOL. XV.-NO. XII.

68

In the nursery it may be easily known from the Fall Pippin, by its yellower and more slender shoots. When old, the trees make a good head.

Fig. 47. Fall Harvey Apple.

Size, large, about three and a half inches broad, and three long: Form, roundish, regular, little flattened at each end, somewhat ribbed at the base, and rounding off to the crown, which is large, and slightly oblique: Skin, fair, smooth, rich, deep-yellow, traced with russet around the stem, rarely tinged with blush on the sunny side, and thickly covered with small russet dots: Stem, short, about quarter of an inch long, stout, and little sunk in an open, shallow, and uneven basin Eye, large, closed, and very slightly depressed in a broad, shallow basin; segments of the calyx, broad, short: Flesh, yellow, little coarse, crisp and tender: Juice, plentiful, rich, subacid, and high flavored: Core, large, very open: Seeds, medium size, short and plump. Ripe from November to January.

XXVI. VANDERVERE. Coxe's View, &c.

Staalclubs, of some, according to Coxe.

Few apples have a more beautiful and prepossessing appearance than the Vandervere, (fig. 48.) We have had specimens from various parts of the country, but those from the

Fig. 48. Vandervere Apple.

light soils of Western New York have been preeminently beautiful, being perfectly fair, with a yellow ground, covered with brilliant red in delicate stripes and splashes. In the West, where it is much cultivated, it is a favorite apple; but in New England it is yet very little known. We hope, however, it will be introduced more generally, as we are sure it would be a favorite fruit.

The Vandervere originated in Delaware, near Wilmington, and is there much celebrated; but its good qualities and handsome appearance have bespoken its praise until it has become very generally known. The tree delights in a rich, light loamy soil, and in such a situation the trees grow to a large size, and produce great crops.

Size, large, about three and a half inches broad, and two and three quarters long: Form, roundish, flattened at each

end, narrowing towards the crown: Skin, fair, smooth, rich deep-yellow, covered with a deep vermilion-red, finely and rather indistinctly striped, and thickly dotted over the surface with large, yellowish spots: Stem, short, about half an inch long, rather stout, and deeply inserted in a broad, smooth, rather open cavity: Eye, medium size, closed, and moderately sunk in a broad, open, furrowed basin; segments of the calyx rather long: Flesh, yellow, fine, crisp, and tender: Juice, abundant, pleasantly acid, sprightly, high flavored, and excellent: Core, medium size, nearly closed: Seeds, medium size, sharply pointed, brown. Ripe from October to January.

ART. IV. On the Cultivation of Grape Vines in Greenhouses. By JAMES HUTCHINSON. From the Journal of the London Horticultural Society.

In a previous volume, we have detailed at length, the treatment of grape vines in the greenhouse, as deduced from our own experience; to this article we would refer all who are about commencing the cultivation of the grape. But, as we are always glad to give our readers the results of the practice of successful grape growers, we now do so in the form of an article from the last number of the Journal of the London Horticultural Society, by Mr. Hutchinson. It is concise, plain, and free from all ambiguity,-which cannot be said of some of the articles in the same journal,-and commends itself by its simple detail of facts. In connection with what has previously appeared in our pages, it will materially aid the grape cultivator in the successful treatment of his vines.

Mr. Hutchinson's observations on the importance of covering the border, to preserve a terrestrial warmth, are less applicable to our climate than to that of England. Our clear sky, dryer atmosphere,—and hot sun,-accomplishing what Mr. Hutchinson endeavors to do by thick covering. It is necessary to cover the border sufficiently to keep out all frost; but, beyond this, in greenhouse cultivation, where the grapes do not break till March, nothing more is required. In early vineries, where forcing is commenced as early as January,

On the Cultivation of Grape Vines in Greenhouses. 541

the same covering Mr. Hutchinson recommends, would be most excellent; and the water-proof canvas we would suggest as far preferable to boards, which, we believe, are used by Mr. Allen, and some other grape growers, as the means of keeping the rains and snows of winter from chilling the border. His recommendation, of frequently stirring the border, to keep up the moisture during summer, should be strictly followed.

Mr. Hutchinson, it will be noticed, makes his borders of "fibrous turf, leaf soil, and horse dung;" leaving the carcasses of animals and other vile compounds, often recommended, to those who choose to use them; and we commend his practice to all who are about building graperies, and making new borders.-Ed.

The vine has been successfully cultivated in pine-stoves and vinehouses, in Britain, for many years, but its culture in the greenhouse has not been attended with equal success. This may proceed from various causes, such as the condition of the vine-border, improper temperature, arëation, &c. If the border be imperfectly drained, or the soil exhausted, the first thing to do is to remove the earth of the border to the depth of three feet, if on a sloping surface, but if flat, two feet will be quite sufficient. It should not be less than fifteen feet wide.

It is impossible to lay down an invariable rule as to the depth of soil which ought to be removed, in every case, but I wish it to be distinctly understood that it is not necessary to dig a deep pit, as some do, for the purpose of filling it up with a mass of materials through which the sun's heat will never penetrate; for, although such a border may be made of the best composition, it cannot be called a good border.

When the old soil is cleaned out, a good drain should be made along the front of the border.

In forming the new border, the bottom part should have a good slope, and should be covered, about ten inches deep, with rough stones. Over the stones, place a covering of furze, with the bushy side uppermost and the woody part under. A row of turf should be placed upon the furze, with the grassy side downward. This will form an effectual and a permanent drainage to every part of the border.