ness of Mr. Humrickhouse, we have a tree of the Calville raised from scions received from him last spring. It appears, however, that the origin of this variety is yet rather obscure, and though, from the facts he adduces, we can scarcely doubt that it is an American seedling, still it may be an error. We are well aware that the best proof of a seedling variety is its propagation from suckers. So much did the late Mr. Manning rely upon this, that he highly offended a gentleman who had produced a fine seedling cherry, when he expressed his doubts about its native origin, and, to test its not being some European variety, asked the possessor of the original tree to give him a sucker, which would at once settle the question.

We shall, therefore, rely upon the information of our correspondent in regard to the native origin of the American White Winter Calville, and deem it an entirely new variety. When our own trees come into bearing, we shall make a careful comparison of the fruit as well as of the wood and leaves, and give our readers the results of our inquiries.-Ed.

ART. III. Some Account of the Oswego Beurré, or Reid's Seedling Pear. By the EDITOR.

THE past year has brought to the immediate notice of cul- . tivators several new and excellent pears, and among them some native varieties which promise to excel the best Belgian or French kinds. Among the latter, may be named the Swan's Orange, or Onondaga, and the Reid's Seedling, or the Oswego Beurré. The first we have a very full and complete account of, as well as a drawing and description of the fruit, and shall soon give them to our readers as we promised last December (Vol. XII. p. 492). The last we are now gratified in bringing to the attention of cultivators, by the kindness of our correspondents, in Western New York, who have sent us the particulars which follow in regard to the history and origin of this pear.

We have not time now to enter into a defence of the correct

name of the variety, but if the brief account which has been given of it is correct, its proper title should be "REID'S SEEDLING," for Mr. Downing has stated that it was raised from seed by Mr. W. Reed, of Oswego, New York, and as that has been its name for some time previous to its introduction to notice by Mr. Allen, we do not see how his becoming proprietor or possessor of the stock, should give him any authority to re-name it. This is the practice of some French nurserymen, in order to increase their catalogues of new varieties, but we hope it is not about to be adopted by our cultivators. If the facts are as we suppose, and we see the Genesee Farmer states they are, the legitimate name is Reid's Seedling; though, until we are more fully informed on this point, we shall prefix both titles. Of the great impropriety of calling Swan's Orange, the Onondaga, we shall speak when we describe that fine pear. If every author or cultivator is at liberty to lay aside old and established names, all efforts to arrive at a correct nomenclature may be abandoned at once.

The Oswego Beurré was raised by Mr. Walter Reid, of Oswego, New York, and the original tree is now growing on the farm, now, or late, in his possession. The tree is now of large size, and cannot be removed with safety: last year, it bore fifteen barrels of fruit, and, what is remarkable, it has continued to bear annually ever since it first fruited, which was when the tree was only eight or nine years of age. The tree has, we believe, passed into the possession of Mr. Allen, nurseryman of Oswego, from whom these facts have been gathered, and who intends to keep it for propagation, and raise a fine stock of young trees to supply the trade.

The fruit is of large size, not quite as large as the Brown Beurré, but larger than the White Doyenné, of regular, ovalobovate form, with a greenish-yellow and smooth skin, traced more or less with russet, and with a short stout stem. The flesh is very melting and juicy, and the flavor sprightly, saccharine, rich and high-flavored. It ripens, Mr. Allen states, early in November, and is fit for the dessert from that time until January. The tree is remarkably thrifty, hardy, and an early bearer.

This variety is probably a cross between the Brown Beurré and the White Doyenné, as it partakes to some extent of the merits and characteristics of both, and as these two varieties

were the only kinds known in the vicinity, at the time the seed of this tree was sown, or accidentally dropped where the tree now is. The tree is now growing in grass land, and is, of course, not as vigorous as if standing in a highly cultivated garden.

Our correspondent, who has communicated these facts, informs us that it is a variety which, he does not doubt, will be sought after with great avidity, as soon as its merits become better known; we hope, therefore, Mr. Allen will be successful in rapidly bringing forward his young trees.

ART IV. Some Remarks upon the Cooper Apple, and its Identity with Other Sorts. By A. H. ERNST, Cincinnati, Ohio.

I HAVE read with instruction many of the articles from the pen of your enthusiastic correspondent, Mr. Humrickhouse, and always look them over with an expectation of meeting something new and interesting. In his last, in your March number, on the Cooper Apple, he says:-"The Cooper is indeed, a most superior apple." This is true; but he is in an error in supposing it identical with the Drap d'Or, or the Fall Harvey. After reading his supposition, I immediately resorted to my trees, and compared the wood and their growth. This I found to be decidedly different. I obtained my Fall Harvey from the late R. Manning, and my Drap d'Or from Capt. Lovett of Beverly. I therefore feel confident of their genuineness. The Cooper, I obtained from Mr. George Dana, Jr., a nurseryman of Belpre, Ohio, where it has been cultivated most, and is known best. The growth of the tree I find to be upright, stiff, throwing out from its body thorny spurs, much like a native or uncultivated tree. The wood is yellowish red, and very much disposed to canker, showing decay and tenderness. This is not the case with either of the others. For specimens of the fruit, I am also indebted to the same source. These were very fine, of a lightish yellow color, slightly, but indistinctly streaked with red on the sunny side; globular form, but depressed at the base. It is not de

cidedly sweet, yet very pleasantly so and rich; flesh white and tender.

The Dyer, I have not, to compare the growth with. Mr. Downing's description of that fruit is very applicable to the Cooper. Had he given us the description of the growth of the tree, its habit, and color of the wood, we could then have judged of their identity.

I thought, Mr. Editor, this explanation, in the moment and sudden excitement which has sprung up in regard to this fruit, might allay some of the anxiety about its identity with this or that apple. One Western editor gravely surmises that it would be found identical with the Fall Pippin. He might, with greater propriety, have supposed it the Maiden's Blush. The growth and appearance of the wood of the Cooper is so decidedly marked and distinct from most others, that any common observer who has seen it once will know it again among a hundred sorts. Hoping, sir, I shall not be viewed as impertinently intermeddling with this matter, but that this description of the tree, with its habit, which I have not seen alluded to by any of the writers on its fruit, may lead you, or some of your readers, to identify it, is my apology for thus troubling you.

Spring Garden, near Cincinnati, March 20, 1847.

Mr. Ernst has our thanks for the above remarks, and we are sure we may speak for our correspondent, to whom he alludes, that he will have his also. Such is the information we need, and such is the information we must have, if we would ever arrive at a correct nomenclature of our fruits. Mr. Ernst, as well as other of our correspondents, knows how much importance we attach, not only to the habit of growth of a tree, in identifying fruits, but even to the color of the wood, the shape of the buds, the form of the leaves, &c. This we have set forth in the prospectus to our proposed new work, the first number of which will probably be in the hands of both Mr. Ernst and Mr. Humrickhouse before they see these remarks. Without regard to these particulars, and without the most careful observation, we never can arrive at any certain and satisfactory results. With a hope to do something to aid in the good work, we have, at great expense and labor,

commenced The Fruits of America, and shall leave its readers to judge how much we have contributed to attain the end in view. We trust Mr. Ernst's remarks will call out the opinions of those who have the Dyer apple under cultivation; our own trees being yet too young to show their true habit; and one great object will be attained if the identity of the Cooper can be settled before it is spread throughout the country, as it is likely to be from its excellence.-Ed.

ART. V. The Currant, its Cultivation, &c. By J. H. WATTS, Rochester, New York.

AN excellent article upon the Grape, and its culture in America, appeared in the Albany Horticulturist, page 397, from the pen of W. R. Prince, Esq., in which he showed the importance attached to that fine fruit, not only as a dessert, but its use when manufactured into wine. As a promoter of temperance, there can be no doubt but the grape and currant can be made powerful auxiliaries in that important cause. Some substitute for strong drinks is needed, and a harmless and pleasant beverage can be made from both, which our temperance friends would not forbid.

Of the currant, I now wish to speak. It is so common a fruit, that almost all who have a garden cultivate it.

The large red Dutch bushes are preferable, being such abundant bearers, and I know of no more useful ornament on the borders of a garden than well shaped currant bushes.— Trimmed as the English do them, they become an upright tree, which keeps the fruit from the ground, and gives the sun and air a good chance upon them.

Their early blossoming gives food to swarms of bees, and their hum amongst the bushes is their rejoicing that spring has again come.

I have grown large quantities of the red currant, and, after a bountiful use of them on the table, my family tried the experiment of making wine, in the year 1844, at which time we made 18 gallons. Having had such good success, in 1846 we