The most common exotic species is C. viticella, a native of Spain, but perfectly hardy. It is rather a free grower, often reaching twenty feet in height; and the small purple flowers are freely produced on nodding peduncles. The plant is handsome and desirable; and there are species with blue, dull red, and double purple flowers.

The handsomest species, however, of all which may be considered perfectly hardy in New England, is C. azurca grandiflora, or, as sometimes known, cœrulea grandiflora or patens. It is not extravagant praise to call it our handsomest hardy climbing shrub; in which opinion all who have seen a large plant in full blossom will readily coincide. The flowers are borne profusely on the well-ripened wood of the last year all over the plant ; are often five inches in diameter; of a rich purple when first open, but gradually fade to a light lavender color. They remain in perfection many days; and, as there are flowers of all ages on the plant at the same time, the effect is very brilliant. C. Sophia, a hybrid variety, has even larger flowers of a delicate lavender, with white bands down the centre of the flower, forming a star. The double variety is very beautiful. C. montana, a native of Nepaul, is generally hardy: the flowers are white, and very pretty.

C. flammula, indigenous to France and the south of Europe, is a perfectly hardy species, with white flowers somewhat resembling those of our common wild species, but deliciously fragrant. This is a very useful plant for covering trellises or out-buildings, as it grows very freely, has neat evergreen foliage, and, when in flower, is a mass of fragrant blossoms, which remain long in perfection.

There is a variety (C. f. rubella) with rosy flowers.

C. florida, from Japan, has white flowers, and is precariously hardy. The variety with double flowers is very handsome.

C. Sieboldii is a very fine variety, in which the colors—white, violet, and green-contrast finely.

C. lanuginosa, a Japan species, has very large blue flowers, and is a showy plant, but is not hardy with us: it is, however, well worthy greenhouse culture.

It is by crossing this species with C. viticella that a new race of clematis has been created, differing much in habit from the parents, and excelling them in brilliancy of flower.

Messrs. Jackman and Son of Woking, Surrey, Eng., are the originators

of these plants; the two best known of which are C. Jackmani and rubro violacca. In size they are fully equal to the one parent, while they combine the colors of both. C. rubella and lanuginosa candida and nivea are fine hybrids, — the former with maroon velvet, and the two latter with white flowers.

There is a great difference in the blooming of clematis : some only flower on the old well-ripened wood of the last year, as azurea grandiflora and Fortunii (a fine white-flowering species); but others, as all the viticella group, blossom freely on the spring growth. This fact should be borne in mind in pruning, which should never be done until the buds begin to swell in the spring, as before this it is very difficult to distinguish the dead wood from the living, especially if any part have been winter-killed. These hybrids of Messrs. Jackman partake of the viticella habit in flowering on the young wood; and it is by this they that are rendered particularly valuable, as they may thus be had in bloom during all the summer months.

They are recommended for bedding out. The shoots being pegged down to the ground, the eyes starting into growth give a profusion of flower. This mode of growth has been very successful in England, and we intend to give it a fair trial the present summer.

The treatment is very simple. The plants should be set very closely, about eighteen inches apart, in rich loam well manured: as the shoots progress, they should be pegged down; and in autumn a good covering of coarse litter or leaves should be put over the whole bed.

Another method is to tie the plant to a stake; and in autumn cut the ties, and, allowing the plant to fall to the ground, to cover as above.

The subject of our illustration is a new English seedling, of a light grayish-blue color and fine cup-shaped form, called Lady Bovill, also a seedling of Messrs. Jackman.

Clematis may be increased by seed or by cuttings, in sandy loam under a bell-glass with slight bottom-heat.

In conclusion, we urge on all who have a spare trellis to plant one or more Clematis. For general cultivation, C. azurca grandiflora is the best and most showy; and yet we should hardly know how to be without the pretty viticella group, or the fragrant blossoms of C. flammula.

GLEN RIDGE, April, 1868.

VOL. III.

34

E. S. R., Jun.

THE KENTISH OR EARLY RICHMOND CHERRY.

HERE in Illinois, and I presume elsewhere, there has been considerable discussion as to the true nomenclature of a very popular cherry, whose great hardiness and productiveness in the not very congenial soils of our rich, wet prairies, have overcome any doubts as to its desirableness as a tablefruit. It is uniformly successful, from the low prairies that lie around. Chicago, queen of lake cities, to the rock-hills that lie behind the Occidental Cairo; from the wet lands of Champaign County to the high, dry bluffs of Quincy.

In this paper I propose to trace back its name and origin, from which the reader may judge whether the name of Early May, met with in a few sections, the quite prevalent one of Early Richmond, or the English one of Kentish, has the best title to the fruit.

F. R. Elliott, in "The Horticulturist" for October, 1867, gives the latest description of Early Richmond: "The tree is a free grower, spreading and drooping in habit; spray abundant; leaf a dark, rich, shining green, broad, oval, acute, pointed at apex; serratures regular, nearly every other one is deepest; petioles medium length, green; fruit of medium size, borne in pairs, round, bright, rich, clear red, becoming darker as it hangs on the tree. Although it is fit to gather in June, it will often hang on until, the middle of July. The stone adheres strongly to the stem, so that the fruit may be easily stripped therefrom; and the corolla almost always remains on the stem, thus marking it. The flesh is of a reddish cast, very juicy and tender, and to many persons' taste a pleasant acid. The stem is set in a deep round basin, very regular."

Downing describes Kentish, in his edition of 1857, "as an old European sort, better known here as the Early Richmond; is one of the most valuable of the acid cherries. It begins to color about the 20th of May, and may then be used for tarts; while it will hang upon the tree, gradually growing larger, and losing its acidity, until the last of June, or, in dry seasons, even until July, when it becomes of a rich, sprightly, and excellent acid flavor. The tree grows about cighteen feet high, with a roundish, spreading head; is exceedingly productive; and is, from its early maturity, a very profitable

market-fruit, being largely planted for this purpose in New Jersey. This kind is remarkable for the tenacity with which the stone adheres to the stalk. Advantage is taken of this to draw out the stones. The fruit is then exposed to the sun, and becomes one of the most excellent of all dried fruits.

"Fruit, when it first reddens, rather small, but, when fully ripe, of medium size, round, or a little flattened, borne in pairs; skin of a fine bright-red, growing somewhat dark when fully ripe; stalk an inch and a quarter long, rather stout, set in a pretty deep hollow; flesh melting, juicy, and, at maturity, of a sprightly, rather rich acid flavor.”

Prince, in his "Pomological Manual," part ii., 1832, describes the Early Richmond: "This variety was brought by the father of the author from Richmond, Va. The tree is thrifty, and attains to the usual size of its class; being generally about fifteen to eighteen feet in height, with a round and well-formed head, rather more spreading than elevated. A part of the branches take a somewhat drooping inclination; but whether this is natural, or is caused by its great crops of fruit, I cannot decide. The fruit is of large size, nearly round, and of a beautiful red color; the flesh exceedingly tender, rich, juicy, of a fine flavor, and pleasant, sprightly acid taste. When fully ripe, if the fingers in plucking the fruit press only upon the flesh, it will strip off, leaving the stone and peduncle attached to the tree: the latter is quite short, and adheres to the branch rather more strongly than is usually the case. The tree is exceedingly productive, and the fruit becomes red nearly or quite as soon as the May Duke; and being in very great estimation for tarts, et cætera, it commands a high price at market; and it is said by those who cultivate the trees for that purpose, that they yield a greater profit than any other variety."

Lindley, in his "Guide to the Orchard," 1831, describes the Kentish as follows:

"Fruit middle-sized, round, flattened at both ends; stalk one inch and a half long, slender, and sunk in a rather deep hollow; skin of a dingy red, slightly marbled with dull brown, and having occasionally a few both opaque and transparent spots; flesh rather firm, but succulent, with somewhat astringent but saccharine juice. Ripe about the middle of August. "This is one of the most common and most hardy cherries cultivated in