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THE DOWNING GOOSEBERRY.
BY F. J. GRENNY, BRANTFORD.
On page 71, of the report of the Fruit Growers’ Association, for 1877, the worthy President says, in his interesting prize essay on “Results accruing from the distribution of trees and plants by the Association,” “The gooseberry dissemination was from some cause a failure.” This remark does not apply with justice to the Downing gooseberry bush I received from the Association in the spring of 1874. Last year it was heavily laden, and this year the product was carefully measured, result, seven imperial quarts of very fine large berries; every branch was covered with them, hanging as closely together as grapes. The bush is planted in a partially shaded situation, on low land, rather moist sandy loam and black mould. The treatment consists of hellebore for the foliage when needed, with a half bushel or so of coal ashes spread under the bush in the spring, with a light thinning out of shoots from the centre. I have never perceived any signs of mildew, although an English gooseberry bush near it had some mildewed berries after the same treatment.
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GREEN NEWTOWN PIPPIN, AND RHODE-ISLAND GREENING APPLES.
BY REV. R. BURNET, LONDON, ONT.
Of the last of these two apples it has been justly said, that it is the best to keep, the best to eat, and the best to cook. We might add, the best to carry. It can be marketed anywhere. Of the former, we have the best authority for saying, that “it stands at the head of all apples.” Such an estimate is not to be lightly weighed, for it is the testimony of Downing himself. It may be truly said, that the individual who cultivates these two varieties has the best apples for both early and late winter use. Perhaps these two apples cover a greater number of weeks than any other two in the catalogue. The Rhode Island Greening is one of the most esteemed and profitable among early winter fruits; and the Green Newtown Pippin comes into excellence just about the time when the former is going out. We imagine that we have noticed varieties in the Rhode Island Greening, we are almost satisfied of the correctness of this statement. The true is yellow-fleshed, “fine grained, tender, crisp, with an abundance of rich, slightly aromatic, lively, acid juice;” the spurious is green-fleshed, not so sprightly or fraiche, and though possessing many of the outward characteristics, has none of the excellencies of the former in perfection. The true cooks as well as it eats, and in February and March is one of the best dessert apples going.
The Newtown Pippin, when in perfection, is acknowledged to be unrivalled in all the qualities which constitute a high flavored dessert apple. It combines the qualities of long keeping, without the least shrivelling, retaining its high flavor to the last. In the Niagara district both varieties attain to their utmost perfection. J. G. Miller, of Virgil, cultivates both varieties with the greatest success, and is skilled in distinguishing the true variety of the Green Newtown Pippin. The color of this apple is dull-green, with a brownish blush on one side, dotted with small gray specks, and its distinguished and unfailing characteristic, delicate russet rays around the stalk. For years we cultivated the Yellow Newtown Pippin, thinking it the genuine Newtown; experience taught us the difference; they are entirely distinct. The Yellow Newtown Pippin is a good apple, but very apt to spot; it grows to an immense size.
We need not say that this short paragraph is intended as a way-mark for intending fruit growers; another contribution to the benefits conferred on the fruit growing community by the Horticulturist.