1. The Red Stettin, Rostock, or Iron Apple, is large, globular, dark-red, sometimes light-green on the shaded side; has a glassy, hard pulp, containing a large proportion of an excellent vinous juice: this fruit is equally regarded at the table till the latter end of August, and serviceable for boiling, baking, and converting it into perry.—The tree grows freely, and attains a great size; is not easily injured by unfavourable springs, while in blossom ; and possesses other qualities which greatly recommend its culture.—The Green Stettin Apple, a-variety of the preceding sort, also deserves to be reared.

2. The Reine-claude (see No. 4 on the western side of the Espalier) ill the progress of this essay.

3. The Blessed Pear (Poire be-nite : Belle fertile), is thus justly denominated ; as it is one of the most plentiful productions of the vegetable kingdom. Lewis XIV. who was the first encourager of fruit-gardening in France, introduced this admirable plant into his dominions, and intrusted the nurture and propagation of it to the Carthusians, an order of Monks then flourishing at Paris. The French King had judiciously commissioned all his Ambassadors in Europe, to collect and send the most valuable fruit-trees : withi which those monastic gardeners, by their extensive nurseries exercised (till the period of the late Revolution) a most lucrative traffic, and realized several million.} of livres annually but these noble plantations are now in a desolated state.- One of the most beneficial plants thus obtained, was the Blessed Pear, a yellow fruit, reddish on the south side, with a straight, rather long stalk : in hot summers, it has an agreeable juicy taste, and ripens toward the cud of September. Beside their use at the dessert, these spears may be prepar-. ed in a variety of forms, for culinary dishes.—The tree, when full grown, does not exceed the middling size.

4. The Seven-sleeper (Siehen-schalfer, of the Germans) an au-tumnal, moderately large, oblong apple ; of a golden tint broad toward the. stalk, and somewhat tapering in the direction of the bloom. Its yellowish pulp- has agreeble, sub-acid taste, and serves every purpose of domestic consumption.-The tree is peculiarly valuable, from this circumstance, that its blossoms appear nearly a month later than thosc of its ;neighbours : and, though it be thus exempt from the injury often occasioned by severe night-frosts in the spring, yet its fruit generally ripens about the middle of August. Hence, it merits great attention in cold tuatious, which are exposed to ver-nal blights

5 The Pound-pear is an extra-ordinary large, thick, oblong fruit, of a greenish-grey colour : it is often reared in the vicinity of build-ings, to shelter its ponderous fruit| from boisterous winds,before it has atained to maturity. Though its pulp be somewhat tough, it is a very useful pear in domestic economy, especially for drying.-The tree rises to a considerable height, and spreads its branches ; is very productive; and its blossom. are not liable to be injured in the spring. There is a variety generally called the Small Pound-Pear, which acquires only half the size of the former, but possesses all its valuable-properties.

6 The Green Rennet, belongs to the smaller sort of pears; has an uncommonly rough peel, of a grey colour, with a light green shade : its yellowish pulp is firm ; streaked with green veins; juicy ; and pos-sesses an agreeable rennet-flavour. When laid on the floor, it ripens in January; and may, in a dry celt, lar, be preserve d for a whole year,. without becoming insipid. It is a well-tested fruit, both for the dessert and culinary preparations.-The tree is only of a moderate size, but ably withstands the severity of the winter,

7. The Sweet Winter-Calville, is a large apple, externally resem-bling the fruit of the Calville fami-ly, with five broad and shallow ribs, but a confined pericarpium, or seed-capsule ; it is more pblong than globular ; beautifully red, beneath which appears a flue golden, tint pn the shaded side, and marked in every direction with white spots. Its flesh is faintly yellowish, toler-ably firm and good ; but, though it have no peculiar aromatic flavour, the fruit serves various economical, purposes. In boiling, its slices remain entire, unless reduced to pulp by stirring them ; and this pear is. peculiarly esteemed for its soundness, which it retains till the second year after gathering.—The tree is of a large and durable kind.

8. The Leopold- Cherry ; a dark-red and excellent fruit, of a very agreeable acidity, and aromatic flavour: it ripens about the middle or latter end of July, and is well calculated for drying.—'The tree remains of a small size.

p. The Angober, one of the most valuable economical pears, on account of it uncommon abundance : it resembles the Grey Butter-Pear ; is large, of a dusky-yellow, with brownish dots. Its pulp is not without flavour, and peculiarly adapted to the different processes of boiling, diving, etc. It ripens in October and November.—The tree exhibits a beautiful figure; having very large, long, broad, dark-green leaves; and its blossoms are not easily scattered.

10. The Long Carthusian Apple, is a capital domestic fruit, frequently of a large size, with irregular angles, and acquires a fine yellow shade on the floor. It may be preserved till the succeeding summer; and maintains the first rank for boiling or baking, in the various dishes of pastry, where it becomes sweetly mellow, and has a delicate taste. When other apples (that of Borsdorf excepted) lose their flavour by culinary preparations, the Long Carthusian is greatly improved by the action of heat.—The tree is of an ordinary size.

11. The Sweet May-Cherry (Royale hative), is moderately large; when perfectly ripe, rather black than dark- red ; though it is but too often gathered while red, in order to accommodate the palate at an earlier season : its pulp is soft ; the juice sweet, and in favourable, dry seasons, of a highly aromatic flavour ; on which account it is, among the sweet cherries, eminently qualified for drying. It ripens about the middle of June.— The tree is of the largest kind.

12. The Red-Cap-Pear (Kap-pesbirne, of the Germans), is a most beneficial. winter-fruit, and deserves a place in every orchard : it is of a middling size ; round, but sharp-pointed towards the stalk; of a brown-red tint on the side exposed to the sun ; and yellow on the opposite. Having generally a rough taste, it is not fit to be eaten in a raw state ; though in hot summers it becomes partly mellow, and is well tasted. On the other hand, it is an excellent pear for boiling, drying, and particularly for sauces, or similar purposes; and may be preserved till the ensuing summer. —The tree is uncommonly large, and productive.—-The White-Cup-Pesr is round and quite green : it affords the best perry ; but the tree is of a small size.

13. The Great, Sweet May-Cherry, has all the good properties of the variety stated, No. 11; but attains a greater height, and ripens somewhat later than that just alluded to.

14. The White Beard-Pear is a yellowish-green vinous fruit, rather of a small kind, but which yields a very large proportion of juice, and is therefore excellently calculated for making perry. It grows in clusters like ropes of onions ; and, if left too long on the tree, is apt to become black, and to decay; though still useful for the purpose above-mentioned.—The tree, on account of its remarkable fertility, arrives only at a moderate size.

15. The Been-Apple, a very valuable fruit for economical uses, and likewise for the table. It is of the larger kind ; bulky at the stalk, and tapering towards the head ; of a yellowish-white cast, with red flame-coloured streaks on the south side. Its pulp is white, tender, though firm, and of an agreeable taste; the apple being edible in December, and easily preserved till the next crop. When dried in slices, it affords delicious food ; and also a fine dish when boiled in a fresh state.—The tree is of a pyramidal form, rises to a considerable height; has a durable wood ; does not shed its blossoms ; and is very productive, so that it seldom fails of being fertile for a single season.

1(5. The Count-Henneberg Cherry, an excellent sub-acid fruit, of a moderate size; dark-red, with a long stalk; of a very agreeable taste, whether dry or preserved : it ripens in the latter part of July, or beginning of August.—The tree is of low growth, and has dependent branches.

17. The Summer Christian, or Apothecaries -Pear (Bon Chretien d'ete), is a large tumefied fruit, of a pyramidal form, having a shivery pulp, and a copious sweet juice : it is equally delicious in a fresh state, as well as boiled, dried, and for sauces or syrups in cookery.— The tree attains a stupendous size, and is uncommonly fertile.

18. The White Paradise, or Wedding-Apple, in shape and beauty resembles that of Borsdorf, but in some seasons becomes larger. On its south side, it is beautifully tinted with red, and the other parts resemble in colour, half-bleached wax. Its flesh is of a glossy white; a tolerably good taste, yet without any peculiar flavour. When cut in slices, it is one of the finest a ples, both for boiling and drying : nor is it less useful for making perry; in which respect it vies with that of Borsdorf, and imparts to the liquor a more pleasing colour than any other fruit.—The tree is of the larger kind, and its spreading branches are extremely productive.

19. The Blue Egg-Plum, or Hungarian-Plum, is of the size of a hen's egg ; has a greenish pulp, containing a copious and sweet juice. It is less calculated for boiling and drying, than for the dessert ; as it is in much request, and ripens in August.—The tree is one of the most fertile.

20. The Sarasin-Pear (see No. 2. p. 303).

21. The Early Maat-Apple of the Germans, is large; oblong; streaked with red, but yellow on the shaded side ; having a mellow, loose pulp ; and affording an excellent juice for cyder.—Although the tree be of low growth, it is remarkably prolific, and its wood very compact : the blossoms are not easily shed in unfavourable springs, so that the fruit seldom fails.

22. The Caraway-Pear (Besi d'Heri) is of a middling size; almost globular; brown-red on the south side, and greenish-yellow in other parts : while fresh, it supplies the table, and may also be converted to other economical purposes ; being a very tender aromatic pear, which ripens in September.—The tree does not exceed a middling size, though it bears abundance of fruit.

23. The Domestic Plum is so generally known and cultivated, that it may be considered as one of the most useful fruits ; though a single tree will yield but a scanty supply. This species may be easily propagated from the kernel; and those trees which have been improved by engrafting, inoculating, or inarching, produce a larger and more delicate fruit, which readily separates from the stone.

24. The Streaked, or Striped Apple, of the Germans, is a very profitable fruit in domestic economy ; of a globular, though compressed form ; a moderate size; yellow cast; and marked with red streaks. Its sweet pulp yields a copious juice : it furnishes a palatable dish, whether boiled or dried in slices ; and may be advantageously converted into cyder. This apple ripens early, and remains sound till February.—The tree attains a very respectable size and age; is one of the most productive ; and its blossoms resist the vernal frosts.

25. The Spanish Cherry, a noble fruit for drying, preserving, etc. is of a large size ; dark-red tint, approaching to black; flatly compressed below ; and having a short stalk. Its juice is of a deep-red dye ; of a mild sub-acid, and pleasant taste : it ripens about the middle of July.

26. The Late Maat-Applc of the Germans, is a most beneficial fruit both in autumn and winter. Although its blossoms appear several weeks later than those of the former, in consequence of which it is seldom affected by the spring-frosts, yet it ripens, and is eatable at an earlier period, and maybe preserved throughout the winter. It is of a considerable size ; of a yellow shad,; with red streaks ; its pulp has a fine taste ; and it is, on the whole, a very useful apple in domestic life.—The treeforms a large, spreading crown, and bears in abundance.

27. The Egg-Pear (Bestebirne) a national fruit of the Germans, is not only (see l. p. .302) much esteemed at the dessert, but also yields fine perry, or vinegar.—The tree is of the productive class, and deserves a place in every orchard.

28. The Pound-Apple (Tellerap-fel), is likewise a German production, which deserves to be reared both for its uncommonly large size, and the steadiness of its blossoms in unfavourable springs. It ripens on the floor, and becomes unctuous to the touch. Its pulp is partly mellow, and of a fine sub-acid taste. It remains sound from November to February, and frequently till May ; being chiefly calculated for boiling, drying, and the making of cyder.—The tree exhibits a fine and expanded crown.

29. The Pear-Quince (see above No. 29) is a very serviceable fruit to the housewife; and though, when boiled, it require a large portion of sugar, yet this expensive article may be supplied by the syrup obtained from pears. Dried in slices, the pear-quince imparts to boiled fruit an agreeable flavour.

30. The German Fleiner Apple, is a large, beautiful, glossy, yellow fruit, rather oblong than globular, and ranks in the first class of economical fruit: on the south side, it is tinted with red, and may be regarded as a counter-part of the Been-apple; described No.l5,p.305. It remains sound till April; and its pulp partakes of a sweet and acid taste ; having a strongly aromatic and agreeable flavour.—The tree attains a respectable size.

31. An improved variety of the Plum.— See No. 23, p. 306.

32. A Black Mulberry Tree.— See above No. 32.

33. The Brussels Brown Morel, a dark-red, spherical, acid cherry, containing a richly tinctured juice, of a very pleasant taste. When perfectly ripe, about the latter end of July, it is equally fit to be dried and preserved tor use.—The tree remains or" a small size, like the Morels in general, and has dependent branches; but it is exceedingly fruitful, immediately after the first year of engrafting.