SEEDLING OF THE STANWICK NECTARINE. 



those who are either degradecl by bad passions, or intoxicated with self-indulg- 

 ence; consequently they have no relish for anything not connected with their 

 own sordid ideas. But he whose mind is alive to the beauty of the works 

 of God, 



" Can look abroad into the varied field 



Of nature, and though poor, perhaps, compared 



With those whose mansions glitter in his sight, 



Calls the delightful scenery all his own. 



His are the mountains, and the valleys his, 



And the resplendent rivers, his to enjoy 



With a propriety that none can feel 



But who, with filial confidence inspired . 



Can lift to heaven an unpresumptuous eye. 



And smiling, say — ' My Father made them all !' " 



STEPHANOTIS F LORIBU J^D A. 



There is no stove plant more easily propagated. Choose cuttings that are 

 short, trim off the lower leaves, and insert the cuttings in sand ; place them under 

 a hand-light, on a heated surface ; they will quickly root. Pot them off as soon 

 as roots are formed ; replace under the hand-light for a week, shading from sun. 

 In a fortnight they may be fully exposed. They prefer a rich open compost with 

 pieces of charcoal intermixed. This plant will endure a temperature of 45° ; in 

 winter it should never exceed 55°, unless the sun shines, when it may be allowed 

 to rise to 60°, and as the days increase in length the heat may be allowed to rise 

 to 65°, when the plant begins to put forth short, stubby shoots, and fine, broad, 

 healthy leaves ; in a month after growth has commenced the flower-buds begin to 

 show themselves; the heat is then increased to *I0° by day with sun. — Cottage 

 Gardener. 



SEEDLING OF THE STANWICK NECTARINE. 



At the late meeting of the British Pomological Society, Mr. Rivers reported 

 on a seedling of the Stanwick Nectarine, as an improvement on the original fruit. 

 It is very large, one specimen being eight inches in circumference, and of the 

 shape of a truncated cone ; the flesh separates freely from the stone, is exceed- 

 ingly tender and melting, being somewhat of a buttery texture, like the most 

 delicate of the Beurrd Pears ; the juice very abundant, and so full of sugar as to 

 be quite a syrup ; the flavor, full and rich ; the kernel, like that of its parent, is 

 quite sweet, like a Filbert. This fruit was from a plant grown in a pot, and the 

 stone in every instance was cracked. 



