I/O 



IRISH GARDENING. 



Gaultheria hispida. 



This interesting and nncommon shrub is another 

 of tne rare plants growji by Sir John Ross at 

 Rostrevor. The spocimen at Rostrevor is now 

 about 2 feet high, and is described as a very 

 desirable species, with conspicuous white berries. 



Gaxiltheria hispida. 

 Photo by R. M. PoUocl-. 



The following particulars regarding it are taken 

 from the Flora of N. S. Wales : — "An erect, 

 spreading shrub, finally tall, usually hispid, with 

 somewhat reddish hairs. Leaves oblong tc 

 narrow, lanceolate, serrate. Racemes usually 

 shorter than the leaves ; corolla white, about 

 two lines long. Fruiting calyx depressed 

 globular, white — founci on the dividing range at 

 high elevations from New England to Victoria."' 



The Hardy Cistuses- 



To those interested .in the cultivation of the 

 Rock Roses the behaviour of the genus at Kew 

 during last winter, compared with the Glasnevin 

 results, published in the last issue of Irish 

 Gardening, at page 151, may prove of value. 

 In common with Glasnevin, Cistus Cyprius and 

 C. laurifolius stood unharmed, while to these 

 must be added the hybrid C. corbariensis 

 (C. populifolius X C. salvifolius). The other 

 Glasnevin survival, C ladaniferiis, was killed at 

 Kew. There are, however, four otners which, 

 though badly shfken, survived, and h?ve now, 

 thanks to the favourable moist weather of the 

 past summer, made excellent growth. These 

 are C. populifolius, C hirsutus.C. monspeliensis, 

 and G. Loreti, a beautiful hybrid (C-. ladaniferus 

 X C. monspe'liensis). A. O. 



Storing F ruit. 



This is a matter of prime importance and 

 deserving of the closest study. A well designed 

 structure is a necessity for the proper preserva- 

 tion of fruit for the longest possible period. 

 Many makeshift buildings are utilised, but 



uidess the essential conditions of atmosphere 

 and temperature are under control the results 

 . are disastrous. Apples and Pears are the chief 

 fruits stored in quantity for winter and spring 

 use, and the former especiallj^ might be avail- 

 able in much larger quantities were proper 

 storing better understood. The ideal structure 

 is one in which a temperature of from 45-50 

 degrees can be maintained. Ventilation is 

 necessary to preserve a buoyant atmosphere, 

 and the ventilators should be arranged as near 

 the roof as possible, say one at each end, so as 

 to cause a circulation of fresh air without 

 having an actual draught playing round the 

 frin"t. The structure may be built of wooci anu 

 thatched with heather or reeds. The sides are 

 often made ot match boarding and are also 

 thatched, but it is quite possible that reinforced 

 concrete will be largely used in the future, now 

 that the need for conserving home prodiice is 

 better realised. Concrete has many advantages 

 in its comparatively easy manipulation and in 

 its lasting properties. Inside shelves of con- 

 venient width — say 4 feet — are easily arranged, 

 one above the other, at intervals of 18 inches. 

 They are made generally of 3 inch battens with 

 a space of half-an-inch between them. On these 

 the fruit is laid in single layers and frequently 

 examined for any signs of decay. During 

 summer the fruit room is useful for keeping 

 soft fruits winch are ripening faster than they 

 can be used — i.e.. Peaches, Nectarines, Apricots, 

 Plums, Figs, Melons and early varieties of 

 Apples and Pears. 



In smaller gardens where a fruit room would 

 be too large, Ajiples may be kept for a long time 

 in barrels, the Apples being packed in peat 

 mould. The mould must be perfectly dry and. 

 reduced to a powder. Place a layer of peat 

 mould in the bottom of the barrel and then a 

 single layer of Apples ; next another layer of 

 ])eat, working it well in between the fruits and 

 placing sufficient over them to prevent the next 

 layer from pressing down on the first. In this 

 way a barrel may be iilled with A]iples, finishing 

 off with a good layer of peat and pressing the 

 whole firm. Needless to say every truit should 

 be thoroughly somid when placed in the bprrel, 

 and they should not be stored in the barrel 

 straight from the tree, but allowed to sweat for a 

 fortnight. T)o not wipe the fruits before 

 storing, ?s this removes the waxy bloom, which 

 itself is a factor in preserving the fruit. 



By no^v all fruits will be gathered, and it if 

 to he hoped that every effort will be made to 

 store all the late keeping varieties for use in 

 winter and spring, whether grown commercially 

 or in private garrtens. 



