Again if the soil is too much exhausted to produce one fruit, is it reasonable to suppose that it will produce another that requires a similar soil? Then, if the soil is too much exhausted, why may it not be restored by the liberal application of such manures as are adapted to strengthen the tree, and promote its fruitfulness? Can it not be done, so that even what are called, by the writer before named, worn-out soils, will produce good crops of other fruits? The fact is, that, on some of these very soils so denominated, manure is yearly applied to the value of four, and, in some instances, even six hundred dollars to the acre; and the land produces enormous crops of the small fruits or vegetables, and yet the few apple-trees that may be growing in the same fields have continued barren. With these facts before us, we must look farther for the true cause of failure. It is a well-known fact

that the forests have been stripped off, leaving the country quite open, giving the cold, rough winds a wider sweep; so that the orchards of New England do not have the natural protection they once had from the rigor of the winters. Some years ago, we remember, that, during a season following a hard winter, there was a short crop of pears; and yet in an orchard that we visited, that was well protected by buildings, and a high fence, on the west, north, and east sides, there was a good crop of excellent fair fruit. There was no doubt in our mind at the time that this was one of the good results of protection. What was true here is more or less true all over the country.

But there is another and stronger reason that we have to assign for the failure of the apple-crop during the past three or four years. It will be well remembered that we had two extremely dry seasons in succession, severe droughts, so that many of the forest-trees died; while every tree and plant suffered for moisture. During these excessive droughts, the apple-trees generally suffered severely, and had all they could do to sustain themselves, without making much wood even; and, the next year, were in no condition to carry a crop, if they blossomed at all. It was noticed that the bloom seemed feeble, and not at all like former times, and dropped off and perished. To sustain this theory, we will give a fact that came under observation during the second dry season. In a sheltered nook of a large orchard stood some Hubbardston Nonesuch apple-trees, that enjoyed the best of protection during the whole year. These trees were

watered several times during the drought of the first dry season, and were kept in a lively and thrifty condition; and the result was, that the next season, while all the trees on the same farm, not so sheltered or so treated, failed to bear fruit, these few trees produced fine crops of most excellent fruit. There seemed to be no cause for this difference beyond what we have assigned. The two years of drought, in our opinion, generally unfitted the apple-trees to produce a crop, because they were so weakened ; and time was needed to bring them back to their original or former condition. Two wet years have succeeded the two dry oncs; and, during the one just closing, there have been some apples raised, while the trees have been preparing themselves for a crop next year, which, we venture to predict, will be excellent, and nearly or quite equal to former times, except in such localities as are infested with canker-worms. It cannot be denied, that there are more enemies to the apple than formerly, and that, as a general thing, the fruit is not so fair and good. Two enemies, referred to in another article in the Journal for this month, have become very destructive, not only in New England, but in other parts of the country, and threaten to greatly interfere with the successful growing of this important crop. We hope some means may be adopted to head off these and other vermin that prey upon the apple-tree and fruit.

One objection will be brought against the theory that we have advanced, - that, if the drought affected the apple-trees to such an extent, why did it not have the same effect upon the pear-trees? To this we say, It did, when they were equally exposed; and we can point to many trees in our own grounds that have not yet recovered from the effects of the dry weather, and have yielded no fruit since. Then, again, pear-trees are usually planted in better locations and in better soil, and where they have better protection and care. Then, again, the pear does not need so much moisture as the apple tree, and will fail and die on a wet soil where some kinds of apple-trees live and flourish. We are, then, on the whole, constrained to believe that the chief cause of the failure of the apple-crop in New England is the excessive droughts of three and four years ago. We hope this may lead others to give us their views on this subject, so important to orchard

ists.

THE FOARD TOMATO.

THIS is a new variety introduced the past season, but by whom originated I am unable to say. It was sent out by Mr. Robert Buist, jun., of Philadelphia, as a new tomato, at twenty-five cents a package of twenty-five seeds.

Planted at the same time, and receiving the same care and attention, as the Maupay, it proved to be ten days later than this variety, which in fruit

it closely resembles; although in the foliage and general habit of growth it is quite distinct, and easily distinguished, particularly during the early stages of its growth.

I do not consider it equal to the Maupay, being later, and not so productive. Fruit large; color deep red; flesh solid and well flavored; form, on the average, below the Maupay for smoothness and beauty.

C. N. B.

PIE-PLANT.

RHUBARB, or PIE-PLANT as more commonly called, is one of the most luxuriant of the garden vegetables; starting before the frost is fairly out of the ground in the spring, and yielding an amount which will surprise those who have made no estimates. It is one of the many vegetables which the nineteenth century has added for our comfort, coming to us from Turkey, and working its way to general favor slowly, on account of the prejudice against its medicinal name; the root of the rheum, or rhubarb, being originally known only as part of the materia medica of the apothecary. So great was the prejudice against the name of rhubarb, that market-gardeners have generally discarded it, and substituted the more tempting one of pie-plant. The prejudice is entirely groundless, as the experience of half a century has shown it to be one of the most healthful of vegetables; the acid being particularly beneficial to those of bilious tendency, acting much like acid fruits. When Mr. Joseph Myatts first introduced it to the English market, in 1810, he found it difficult to dispose of the product of a few roots: now many acres in the vicinity of every large city are devoted to its cultivation, and the demand is rapidly on the increase. Coming early in May, it fills the vacuum between the fruits of one season and those of another, and is used not only for making pies and tarts, but is an excellent substitute for apple-sauce.

Pie-plant may be propagated both from the seed and the roots. The former is comparatively a slow mode, and is unreliable as to the variety of the product. A division of the roots is no damage to the plant, and is the only sure way of propagating the same variety. Whether cultivated. from the seed or the root, a deep, rich, moist soil is essential to its perfect development. The ground should be trenched to the depth of two or three feet, and filled with mould from the forest, chip-manure, or some similar substance, which will keep it light, and retentive of moisture. There is no danger in cultivating too deeply or richly, for the size and tenderness of the leaf-stalks depend much on the rapidity of growth; and the successive croppings which the plant undergoes must make heavy drafts on the soil. The after-culture consists merely in keeping the ground free from weeds,

and in covering the plants every autumn with horse-manure to the depth of three or four inches, which should be forked in as early in the spring as the frost will allow. This will give the plant an early and vigorous start. The distance between the hills should vary with the variety; the smaller kinds requiring at least three feet between the hills, and the mammoth varieties five feet, in which to expand. The seed-stalks must be cut off as soon as they make their appearance, as the production of seed exhausts the soil far more than the growth of the leaf; and, when the seed is allowed to mature, the plant ceases to grow, seemingly conscious that it has accomplished the end of its existence.

As to the varieties, there is no end; and they vary not only in size, but in color, acidity, tenderness, and flavor. Of course, there is only one best; but, as to which is the best, doctors of gardening disagree. With the market-gardener, size and productiveness are the two great requisites; and for him Myatt's Victoria is probably the best, as the leaf-stalks are two to three inches in diameter, and often measure two and a half feet in length, and weigh, divested of the leaf, two pounds. It, however, has a thick skin, is quite acid, and not particularly high flavored. Myatt's Linnæus is very early, not acid, high flavored, and continues crisp and tender till autumn. In these days of apple scarcity, the last quality is a great recommendation; and, for family use, the Linnæus is probably the best variety, though only of medium size. For wine-making, the Cahoon, a large variety, is generally cultivated; though all the varieties, if sufficient sugar is added to the juice, will make a fermented liquor, whether worthy of the name of wine we leave to the connoisseurs to determine. That it is better than most of the manufactured stuff that goes under the name of wine, we have no doubt. For cooking, it answers a good purpose. The juice may be pressed out in a common hand cider-mill; or, if such a mill is not to be had, the stalks may be stewed, and the juice pressed through a cloth-strainer. Four pounds of sugar to a gallon of juice is the usual allowance; and the better the sugar, the better the wine. It is a mistake to suppose that unrefined sugar can make a palatable wine with the juice of any fruit. With the vinous fermentation alone, it gives a raw, molasses taste. If the liquid passes through the acetous fermentation, the case is different; and very good vinegar may be made from the juice of the pie-plant, and cheap molasses.