A New Guide for Emigrants to the West

by John Mason Peck

Vegetable Productions. The principal trees and shrubs of Illinois have been noticed under the head of "Forest or timbered land." Of oaks there are several species, as overcup, burr oak, swamp or water oak, white oak, red or Spanish oak, post oak, and black oak of several varieties, with the black jack, a dwarfish, gnarled looking tree, excellent for fuel, but good for nothing else.

The black walnut is much used for building materials and cabinet work, and sustains a fine polish.

In most parts of the State, grape vines, indigenous to the country, are abundant, which yield grapes that might advantageously be made into excellent wine. Foreign vines are susceptible of easy cultivation. These are cultivated to a considerable extent at Vevay, Switzerland county, Indiana, and at New Harmony on the Wabash. The indigenous vines are prolific, and produce excellent fruit. They are found in every variety of soil; interwoven in every thicket in the prairies and barrens; and climbing to the tops of the very highest trees on the bottoms. The French in early times, made so much wine as to export some to France; upon which the proper authorities prohibited the introduction of wine from Illinois, lest it might injure the sale of that staple article of the kingdom. I think the act was passed by the board of trade, in 1774.

The editor of the Illinois Magazine remarks, "We know one gentleman who made twenty-seven barrels of wine in a single season, from the grapes gathered with but little labor, in his immediate neighborhood."

The wild plum is found in every part of the State; but in most instances the fruit is too sour for use, unless for preserves. Crab apples are equally prolific, and make fine preserves with about double their bulk of sugar. Wild cherries are equally productive. The persimmon is a delicious fruit, after the frost has destroyed its astringent properties. The black mulberry grows in most parts, and is used for the feeding of silk-worms with success. They appear to thrive and spin as well as on the Italian mulberry. The gooseberry, strawberry, and blackberry, grow wild and in great profusion. Of our nuts, the hickory, black walnut, and pecan, deserve notice. The last is an oblong, thin shelled, delicious nut, that grows on a large tree, a species of the hickory, (the Carya olivæ formis of Nuttall.) The pawpaw grows in the bottoms, and rich, timbered uplands, and produces a large, pulpy, and luscious fruit. Of domestic fruits, the apple and peach are chiefly cultivated. Pears are tolerably plenty in the French settlements, and quinces are cultivated with success by some Americans. Apples are easily cultivated, and are very productive. They can be made to bear fruit to considerable advantage in seven years from the seed. Many varieties are of fine flavor, and grow to a large size. I have measured apples, the growth of St. Clair county, that exceeded thirteen inches in circumference. Some of the early American settlers provided orchards. They now reap the advantages. But a large proportion of the population of the frontiers are content without this indispensable article in the comforts of a Yankee farmer. Cider is made in small quantities in the old settlements. In a few years, a supply of this beverage can be had in most parts of Illinois.

Peach trees grow with great rapidity, and decay proportionably soon. From ten to fifteen years may be considered the life of this tree. Our peaches are delicious, but they sometimes fail by being destroyed in the germ by winter frosts. The bud swells prematurely.

Garden Vegetables can be produced here in vast profusion, and of excellent quality.

That we have few of the elegant and well dressed gardens of gentlemen in the old states, is admitted; which is not owing to climate, or soil, but to the want of leisure and means.

Our Irish potatoes, pumpkins and squashes are inferior, but not our cabbages, peas, beets, or onions.

A cabbage head, two or three feet in diameter including the leaves, is no wonder on this soil. Beets often exceed twelve inches in circumference. Parsnips will penetrate our light, porous soil, to the depth of two or three feet.