This section is from the book "The Gardener's Monthly And Horticulturist V26", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
The receipts from an acre of Tokay grapes are about $200.
Is said to have been in culture ten years in the vicinity of Boston, and highly thought of by those who seem to have been in the secret of its existence; but thought not as profitable as Downing or Sharpless for marketing.
Originated on the farm of Alfred Ingold, Guilford Co., North Carolina. It ripens there between Hale's Early and Early Tillotson; and has the advantage of being a large peach. It is yellow fleshed, and high colored, and a clean free stone.
For some reason these have not been a great success the past few years, and the report is that the growers are discouraged. A few have had profitable returns.
Mr. P. Barry says' that no matter how badly other varieties may fail be always gets good crops from Maiden's Blush, and the Duchess of Oldenburg.
This is a western variety originating with Mr. E. C. Hatheway, of Ottawa, Ills. It is said to be as large as Red Pearmain, flavor of Rawle's Janet, will keep till July, and is enormously productive.
In Eastern Pennsylvania has proved the past year one of the most profitable of crops, and attention is being given to improved methods of culture. The market price is usually just double that of apples, whatever that may happen to be.
At the January meeting of the New York Horticultural Society, Mr. Louis Compondu, gardener to Mr. Charles Butler, of Fox Meadow, N. Y., exhibited a bunch of Black Hamburg grapes weighing 3 1/2 lbs., and a Barbarossa weighing 4 1/2 lbs. We suppose these weights have never been reached in the month of January in that region before; and shows very high skill in grape culture.
The last season's crops in Ohio especially, is said to be the worst failure in ten years.
A Mr. Muir, in England, claims to have raised a pea the pod of which is seven inches long and one and half inches wide. How large has any one in our country raised a pea? Or must Uncle Samuel take off his hat to grandfather Bull?
Looking over the Revue Horticole of 16th October last, we note a celery under the name of Chemin celery, from M. Chemin, of Issy, the raiser, which is also self-blanching as is the one described by Mr. Henderson. It is described as yellowish-white. It is not only of very pretty appearance, says the editor, but is very good, very solid, and savory, and very good to eat. "It is truly a revolution, though a peaceful one, which has resulted in the production of Celeri Chemin".