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reward the orcliardist for liis trouble in this neighborhood, and accordingly recommend es pecially the May, Early Harvest, Red Astrachan, Striped June, Red June, and any other sorts thq* promise well. Nor would the committee dis courage the raising of apples ripening all through the season, including the very late sorts. Some admirable specimens of apples may be found here ripening all through the fruit season, em bracing some six months of the year, in our first class orchards. ***** Apples should be propagated by grafting, on good seeding stocks, in January and February. The seed should be kept moist during the win ter, but not allowed to freeze, and sown in drills early in the spring, like cotton. ***** Another fruit of great excellence is the Pear. Indeed, but for the difficulties attending its pro duction, it might rank all other fruit with us.— But it requires from ten to twenty years to get standard pear trees into full bearing, and after waiting patiently for nearly a life time to get re turns for the labor bestowed on standard pear trees, the blight, which seems to be especially fatal to it, may at last deprive ns of any fruit. By grafting pears on the quince, or dwarfing them as it is termed, we get fruit in from three to five years—in small quantities, it is true, but the quality of the fruit is better; and by setting the dwarf trees in squares of eight feet, the number of trees may be multiplied, so as to get as much fruit perhaps from a given space, as could be grown on standards. By cutting quince sprouts, or young vigorous branches of the current year’s growth, earl}' in the winter, in slips twelve to fifteen inches long, and setting them perpendicularly in the trench es, some six or eight inches deep, the rows being two to three feet wide, and the cuttings afoot apart in the drill, any number of stocks .may be raised for grafting pears every season; and by remembering to continue this pibcess every year, a succession of dwarf pear trees will be produced, and may be put out yearly, in such quantities as to defy the blight, and secure an abundant supply of this admirable and most popular of all fruits. Some few standards ought to be grown, grafted on native seedlings, and no pains should be spared to produce this valua ble fruit, which grows here in great perfection, if the trees can only be preserved. Figs in great perfection and in large quantities can be produced here, with but little trouble or SOUTHERN CULTIVATOR expense. All of the loading varieties may be obtained in this neighborhood, and propagated from sprouts rapidly. Once set out properly, enriched and trimmed fora few years, the trou ble is ended, and figs will be produced from the trees for generations. One crop every year is certain, and some varieties will produce two—es pecially after the tree becomes large. Besides the luxury and pleasure which this delightful fruit affords in its season, it might become a source of large profit, if produced abundantly, and dried or preserved in sugar, and properly prepared for market. * * * * * * * * Respectfully submitted, B. I). TOWNSEND, Clin. SAM’L W. EVANS. Society Hill, S. C., Sept, lltli, 1803. THE SCI PPERXOXG GRAPE. It commences to bear the third year, and will bear as much fruit the third year as the Concord or any other vine. It is capable of producing 2, 000 gallons of wine to the acre. We offer to prove that the must from this grape, properly cultivated, w ill weigh, on Oeschle’s scale, 98 deg. of sttgar. We have the official statement of Dr. AntiSeJl, Department Chemist of Washington City, ||iat the wine capacity is equal to any na tive grape, lowing from ten to fourteen per cent, of alcohol. We have wine in our cellar w hich we have recently compared with Johannisher ger, for which we paid $8 per gallon in New' 1 ork, and w T e think Mr. F. cannot decide which is which. AY e have five acres in grapes from which w r e made last season 6,000 gallons of wine, and we have one acre for which w'c would not take $2,000 to-day. We use no wdiiskey nor any form of alcohol in our wine, and we are making sparkling wine, white and red, which w'c arc willing to have tested w r ith any native brands of wine. We know vines in this State which we have borne crops for sixiy-five years without a failure. It has no disease. It blooms after all danger from frosts, has passed. The YY r alter Raleigh vine, on Roanoke Island, which was three inches in diameter in 1610, now covers an acre, and last year produced $ 3,000 worth of wine. One vine in Tyrrel Cos., N. C., last year produced 2,530 gallons of wine. It is a natural sparkler, and admirably adapted for sparkling wine. These facts w'e are prepared to establish*, and could say much more for the grapej if wo could bo heard.—C. W. Garrett & Cos., lUdxje wood, If. C. — Rtchange. 441