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JARED P. KIRKLAND, L.L.D.
This distinguished man of science died at his home, near Cleveland, Ohio, on the 11th of December, 1877, at the advanced age of eighty-four years. To those who are now passing the meridian of life, he was well known as a most earnest student of nature, working diligently in several fields, with the fidelity and pains-taking of an enthusiastic admirer. His labors in the cultivation of fruits, and especially his experiments in the hybridization of cherries, have made his name familiar to every fruit grower. It is to him that we are indebted for that beautiful early cherry, the Governor Wood, which has been extensively disseminated throughout the sweet-cherry region of Ontario. Over twenty varieties of sweet-cherries, originated by him, are now in cultivation, conspicuous among which, besides the one already named, are his Black Hawk, Kirkland’s Mary, and Rockport Bigarreau.
Dr. Kirkland was born at Wallingford, in the State of Connecticut, on the 10th of November, 1793. His love of nature manifested itself in his early boyhood; the habits of all living things that had their haunts near his childhood’s home were familiar to him, and at the early age of twelve years he was trying experiments in the raising of silkworms. His grandfather bequeathed to him his medical library, and sufficient means to enable him to obtain a medical education. He entered the medical department of Yale College at its opening, and was the first student on its matriculation roll. After pursuing the practice of his profession for several years in his native State, he accepted the chair of theory and practice of medicine in the Ohio Medical College, at Cincinnati, which he filled for five years with great ability and acceptance. In 1837 he purchased a farm, situate five miles west of Cleveland, where he made his home for the rest of his life. Here he pursued his favourite experiments in fruit culture and hybridization, and here he raised those hybrid cherries that have added so much to the pleasure and comfort of many a lover of fruit. During the period of his residence here he superintended the natural history department of the first geological survey of Ohio, and prepared a series of reports, which have been esteemed most valuable contributions to natural history. His large collection of specimens he donated to the Cleveland Society of Natural Sciences, where they are now jealously treasured. His was a busy life, down to its very close; for his temperate habits and genial spirits had preserved his vigor even to old age. May his mantle fall upon some of our young men who shall, with like tireless energy, take up the work of scientific fruit culture, and carry it on to yet fuller and richer results.
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BEETS FOR TABLE USE.
The Turnip-rooted Beets are usually grown for summer use, because they mature early. For many years the variety known as the Early Blood Turnip-Beet has been held in high estimation, both on account of its rich color, and good flavor. Then came the Early Bassano, not so dark in color, yet presenting a beautiful alternation of white and rose when cut into slices, and maturing a little earlier than the Blood Turnip-Beet. Within a few years a variety known as the Egyptian Blood Turnip-Beet has been gaining a place in our gardens. It is rich in color, tender and sweet, and comes to maturity the earliest of them all. On this account it is a favorite with market-gardeners, who often find it to their advantage to be able to supply their customers early in the season.
Beets delight in a rich and mellow soil. In cold and damp soils they are apt to be coarse and of poor flavor. The seed may be sown as early in the season as the ground can be worked. It should be planted in drills, eighteen inches apart, and two inches apart in the drill, and at a depth of an inch and a half. The seed will germinate more certainly and quickly if it be first soaked for a few hours in warm water, just before planting. When the young plants have grown to a height of about three inches they will require to be thinned out so as to stand from four to five inches apart. The young Beets that are pulled up in thinning out make most excellent greens, cooked tops and all. By taking out only a part at a time, the table can be supplied with these greens for some days.
In growing beets for table use it is not wise to endeavor to have them as large as it is possible to grow them. Overgrown beets are usually coarse, and lacking in flavor. A good beet is close and compact, fine grained, free from fibre, and smooth. For winter use the writer is in the habit of making a second sowing of the Early Blood Turnip-Beet about the end of June; these will keep sweet and good until June, if stored in a cold cellar—if kept in a warm cellar they lose their freshness and flavor.
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