MODE OF MANAGING STRAWBERRIES. Q$ 



the whole apparatus into mercury, or water, of the standard 

 temperature. 



The advantages of this construction of the eudiometer Advantages of 

 .,.,-. i i -ii T--x r« this euuiomt- 



will be readily perceived by all those, who are in the habit ot ter> 



ittftking chemical experiments. The portion of gas to be 



examined is completely under command ; it may be agitated 



without the least fear of the intrusion of any atmospheric air, 



and the process thereby very materially shortened. The 



gum elastic is a substance so little acted upon by chemical i 



agents, that a great variety may be employed; and above 



all, we can very conveniently use hot solutions, which will 



be found an important auxiliary in the examination of some 



compound gasses. 



Simple as this instrument may appear, it is calculated to 

 extend our knowledge of the different kinds of air, by the 

 precision and accuracy which it enables us to obtain, and 

 which solely constitute the value of every experiment. 

 A degree of confidence is inspired from knowing, that we 

 can depend upon our results; and hence much valuable 

 time, which would have been wasted in uncertain, if not 

 useless investigations, may be directly applied to the ad- 

 vancement of science. 



III. 



On the Revival of an Obsolete Mode of managing Straw- 

 berries. By the Right Hon. Sir Joseph Banks, Bart. 

 K.B. P.R.S.Sfc* ' 



JL HE custom of laying straw under strawberry plants, straw formerly 

 when their fruit begins to swell, is probably very old in this laili under 

 country: the name of the fruit bears testimony in favour of pi ants iu'thi* 

 this conjecture, for the plant has no relation to straw in any country. 

 other way, and no other European language applies the idea Hence the 

 of straw in any shape to the name of the berry, or to the narae * 

 plant that bears it. 



When Sir Joseph Banks came to Spring Grove, in 1779» Practised with* 



* From the Transactions of the Horticultural Society, Vol. I, Part I, p. 54. 



he 



