not the mode which has been so generally adopted by Dr Van Mons and others in Belgium — and that the mode by which so many new, and very extraordinary varieties of fruits have been there produced, differs essentially from this which I am now about describing.

The outer circle of the slender threads or filaments, which rise around the centre of the blossom or flower, are called the stamens, or males, and the central are called pistillum, pointals, or females.

The stamens bear at their summit a small ball called the anther, which contains the fertilizing powder called the pollen.

At the summit of the pistillum are the organs of secretion called stigmata, consisting of one or more intercellular passages leading thence to the base, where are situated the cell or cells in which are placed the ovula, or the rudiments of seeds.

The pollen, when viewed through a microscope, is found to consist of extremely minute hollow balls, filled with a fluid in which swim innumerable particles of an oblong or spherical form, and having an apparently spontaneous motion. When the anther is mature, it bursts or opens with an elastic force, by which its contents are dispersed, and a portion of them falling on the stigma which is of lax tissue, the moving particles of pollen descend through the tissue of the style, by routes specially destined by nature, into the cells, where the ovular are placed, and these being thus vivified, are converted into the seeds or embryo of a future plant.

The operation of hybridizing or cross fertilization must be performed in a dry day, and before the blossom is entirely expanded; the most favorable moment is just before the rising of the sun; the pollen being at that time humid, is closely attached to the anthers. The blossoms must be carefully opened, and the anthers extracted by delicate scissors, care being taken neither to wound the filaments which support them, or any other part of the flower.

About nine o'clock, the blossoms being exposed to the full influence of the sun, the matured pollen from another variety must be carefully placed on the blossom which it is intended to fertilize, and from which the anthers have been extracted; and this operation must be repeated twice or thrice during the course of the day. By shaking the

blossoms over a sheet of white paper, the time when it is perfectly mature will be ascertained. It is necessary to protect the prepared blossoms from the bees and other insects with thin muslin or gauze, which will not exclude the sun or air; and it is proper also to protect them from the rain and dews, till a swelling is perceived in the germ. By screening the plants from the sun, and by frequent waterings, the maturity of the pollen and the stigma may be retarded.

When the process has been successful, the pollen which had been placed on the stigma, becomes so attached, that it cannot be removed with a hair pencil; it changes form and color and soon disappears, and the blossom will soon wither and fade. But when the process has been imperfect, the reverse of all this is the case; the pollen is easily detached from the stigma, its appearance is unaltered, and it remains visible with the duration. of the flower, which will continue for a long time.

The fertilized seeds thus yielded, produce generally flowers which resemble in color, or fruits which inherit mainly the qualities of the kind which furnished the pollen; While the form of the flower, or some of the constitutional qualities of the fruit, will resemble those of the plant which matured the seed.

No cross fertilization can take place between plants or fruits unless nearly related. None, for instance, can take place between the pear, apple or quince; or between the plum, peach or cherry, &c.

Wild plants or fruits while growing in their native wilds are generally perpetuated from generation to generation without change; but this is not the case with the hybrids or cultivated varieties, however isolated or far removed the tree may be, which produces the seeds, from any other of sit species.

The most intelligent writers have asserted, and it now appears to be admitted as an indisputable fact, that the original number of varieties of the apple were very small, and that the numerous varieties, differing in size, form and flavor and periods of maturity, originated from the wild apple or crab, a small and very acid fruit. The pear, from a small and very austere wild fruit, has been in like manner wonderfully ameliorated. Mr Knight seems persuaded that their fine varieties of native English plums, originat

ed from the Sloe plum, a wild and austere, small, black fruit or according to Mr Neill, from the Bullace, another wild plum, very small, and acid. The Gooseberry, originally a small, indifferent fruit, has by cultivation, not only highly improved in flavor, but wonderfully in size. The large Dutch red and the large Dutch white currant, are highly productive and improved varieties. But the white currant, as Mr Loudon asserts, is but a variety, produced from the seeds of the red currant.

Cross-fertilization may, indeed, effect important improvements, by combining in one object, those desirable qualities, which may be previously possessed by two other individuals in separate states. But it can never of itself, and alone, produce or create those opposite qualities, which had never existed before in any individual; but are as directly opposed to all that had ever before existed, as white is to red or to black, and we must look to other causes for such important changes.

The following mode, by which the Belgians have succeeded in obtaining so many new and extraordinory varieties, is from the account written by Dr Van Mons-and for this valuable article, we are indebted to the researches of Gen. Dearborn, by whom this account was inserted in Vol. VII. No. 28 of the New England Farmer.

"The Belgians give no preference to the seeds of table fruits, when they plant to obtain new ameliorated kinds. When their plants appear, they do not, like us, found their hopes upon individuals exempt from thorns, furnished with large leaves, and remarkable for the size and beauty of their wood; on the contrary, they prefer the most thorny subjects, provided that the thorns are long, and that the plants are furnished with many buds or eyes, placed very near together. This last circumstance appears to them, and with reason, to be an indication that the tree will speedily produce fruit. As soon as the young individuals. which offer these favorable appearances, afford grafts or buds, capable of being inoculated upon other stocks, these operations are performed; the apples on paradise, and the pears on quince stocks, to hasten their fructification. The first fruit is generally very bad, but the Belgians do not regard that; whatever it is, they carefully collect the seeds and plant them; from these a second generation is produced, which commonly shows the commencement of an

amelioration. As soon as the young plants of this second generation have scions, or buds, proper for the purpose, they are transferred to other stocks as were the preceding; the third and fourth generation are treated in the same manner, and until there are finally produced ameliorated fruits worthy of being propagated. M. Van Mons asserts, that the peach and apricot, treated in this manner, afford excellent fruit in the third generation. The apple does not yield superior fruit before the fourth or fifth generation. The pear is slower in its amelioration; but M. Van Mons informs us, that in the sixth generation, it no longer produces inferior, but affords excellent fruits, intermixed with those of a middling quality."

Intelligent writers, those on whom we may rely, have assured us, that the new and numerous class of fruits which have arisen during the last forty years, in Belgium, is far more precious and inestimable in point of quality, than all previously known. They refer in this more particularly to pears.

Highly satisfactory specimens of some of the new species which are described in the following pages, have been seen and exhibited among us; enough to convince us of the decided excellence of at least a portion of them; but as yet but a small proportion of the new foreign varieties here described, have borne fruit in our country.

The unwearied labors of Van Mons of Knight, of Coloma of Hardenpont, of Duquesne, of Nelis, of Liart, of Dorlain and others, have probably effected more during the last forty years, than all that had been previously accomplished during twenty centuries.

All these fruits are recommended as highly deserving of trial in our climate. From them we must make our selections at another day, of such kinds only, as prove on trial, alike adapted to our climate, the very best in quality, and the most productive.

SECTION V.-OF THE GROWTH OF TREES AND PLANTS.

Modern physiologists have demonstrated, that trees and plants derive their nourishment through the extreme ends, and blunt, spongy points of the minute fibres of the roots. These innumerable mouths, or spongelets, absorb and drink in without discrimination, all the fluid substances which come in their way. These fluids ascend through

the alburnum or sapwood to the leaves, which are the true laboratories of all plants as well as the organs of respiration. The circulation of the sap, which commences its movement, first in the branches, and last of all in the roots, is produced by the attraction of the leaf-buds and leaves, which are developed by the warmth of spring - their transpiration requiring supplies so great and continual, that some plants are stated to perspire even twice their weight in twenty four hours. The true sap thus generated in the leaves, and separated from the more watery particles, descends through the inner bark, having now acquired new powers, and being now peculiarly prepared to nourish and give flavor to the fruit; and continuing its descent, it deposits in its course the cambium or mucilaginous substance, by which new and successive layers of wood and of bark are annually added to the tree; while whatever is not adapted as aliment to the peculiar wants of the plant, is again returned by the roots to the earth.

SECTION VI. TRANSPLANTING.

When trees are removed for the purpose of being transplanted, their roots should, if possible, be preserved fresh and entire. If these precautions have been omitted, their whole bodies and roots must be immersed in fresh water during twentyfour hours; and their tops must be lessened in proportion to the loss their roots have sustained. The sources by which they derive the nourishment which they receive from the earth, being diminished, the whole sap of the tree, and even its vitality, would otherwise pass off by transpiration.

October and November, and immediately after the first hard frosts have arrested vegetation, is esteemed the best season of all for transplanting trees. The peach, the plum, the cherry and evergreen trees do especially well, when planted early in autumn, But where circumstances render it necessary, transplanting may be deferred till spring.

When trees are transplanted in autumn, the earth becomes duly consolidated at their roots, and they are ready to vegetate with the first advancement of spring.

The holes for receiving the trees, should be dug from four to six feet in diameter, according to the size of the trees usually transplanted, and eighteen inches deep; the yellow subsoil should be cast out to this depth and replaced