340 



JOUENAL OF HOETICULTUEE AND COTTAGE GAEDENEK. 



October 24, 1866. 



As soon as the cutters are Vlant turn them end for end, which 

 is easily done in a few minutes. I have had one in use tliree 

 years, and by reversing the cutters when desirable, it cuts as 

 well now as when it first came. 



I would just say, Never let the edge of the cutters or plate 

 rust, always oil them when done working. We all know how 

 much easier tools are to use, and how much better work we 

 can make with them, when kept bright and clean. If the 

 machines are expected to work easOy, and do the work well, 

 keep them clean and dry when not in use. 



I have often heard said, " How hard the machine works ! I 

 had much rather used the scythe," when at the same time I 

 have seen the machine after working run into the shrubbery, 

 and there left without any protection. If a machine must be 

 left out, have a board a yard square, elevated a little, to set the 

 machine on, and with a square yard of oilcloth cover the working 

 parte. 



Use the best oil. and keep the machine thoroughly clean, by 

 SO doing it will work easier, better, and last longer. — W. C. 



DUCHESS OF BUCCLEUCH GltVPE. 



Majjt are the confUcting opinions in circulation regarding 

 the qualities of this Grape, but the majority of these opinions 

 have no foundation in fact. On the contrary, they have been 

 picked up upon mere hearsay, and transmitted tUl that which 

 is false has come to be regarded as true. I wi-ite not as the 

 defender of the Grape Mr. Thomson has produced, but under 

 the dictation of truth, which leads me to say that in more than 

 one caie its chai-acter has been assailed most imjustly, whether 

 to serve interested purposes does not clearly appear ; but what- 

 ever the motive, such procedure is unmaiily, ungenerous, and 

 unjust. Whatever may be the opinion of some, those who have 

 made the acquaintance of this Grape will willingly admit that 

 the flavour acknowledges no superior ; and where this is held 

 to be a desideratum it wiU always hold a prominent position. 

 The Judges placed it equal to the Muscat of Alexandria at 

 the Edinburgh International Show. A few days afterwards 

 I had an opportunity of making the same comparison at Dal- 

 keith, and can fuUy confirm the accuracy of that decision. I 

 grow the Grape myself, and therefore speak with more con- 

 fidence. 



This is by no means an attractive-looking Grape, the berries 

 being somewhat small, but this defect is covered to a great 

 extent by the large size of the bunches, the Tigorous constitu- 

 tion of the plant, and its productive habit ; added to this, it 

 submits to early forcing as freely as the Black Hamburgh. 

 The fruit does not crack like the Chasselas Musqufi, nor shrivel 

 at the stalk, which is frequently the ease with the XMiite 

 Frontignan. — Exculpator. 



THE CULTWATION OF THE iUJS'GO FOR 

 THE DESSERT. 



As I have never seen any mention of this fruit in your 

 columns, and as I have for some years past been most success- 

 ful in its cultivation for the dessert, I trust that a few practical 

 hints on the subject may not be miacceptable. 



There is a common belief that this tree is most difficult to 

 grow, and to this, in a great measure, may be attributed the 

 neglect it has always experienced. I can affirm, however, from 

 my own experience, that there is little more trouble in fruiting 

 the Mango than in growing a Pine Apple, and I strongly recom- 

 mend those who wish for an agreeable addition to their dessert 

 to try their hand at growing it. 



The Mango (Mangifera indica), grows most abundantly in 

 India and South America, and is generally esteemed one of the 

 most delicious of tropical fruits. The tree there 'grows to a 

 large size, although here it seldom exceeds 20 feet in height. 

 The leaf is not unlike a Walnut in size and appearance ; the 

 flowers are small and in bunches, of a pinky-wldte colour, and 

 the fruit is about the size of a large Plum. At first it is green, 

 but it afterwards becomes, if well ripened, of a deep orange,* 

 and the perfume is then most delightful. Outside, the fniit 

 has a thick sMn, and underneath a pulp which melts in the 

 mouth almost like jelly ; the flavour is exquisite, indeed, it 

 must be tasted to be fully appreciated. 



In growing the Mango it is important to remember in the 



* We once saw in India a variety, called tlie Malwa, which remained 

 green when ripe, and was esteemed the most. — Eds. 



first place, that success depends in a great measure upon 

 having a very high temperature, the ordinary Pine stove hardly 

 suiting it, as in winter it requires to be kept dry as well as hot. 

 Indeed, the temperature of the house in which mine are grown 

 is never allowed to sink below 80° in the daytime, summer or 

 winter. When growing the trees require an abundant supply 

 of water, which must be withheld when they are at rest. My 

 mode of culture is this : — Early in Februar*- the tubs in which 

 the trees are planted are thoroughly well soaked through with 

 water, the flues of the house being sprinkled night and morn- 

 ing, and the temperature kept up to 85' by day and 75° by night, 

 with a good bottom heat of about 85°. As soon as the trees 

 show signs of growth the temperature is slightly increased, 

 particularly when the sun shines, and the house is kept well 

 moistened. Air is given sparingly imtil the blossoms show, 

 when a little more is afforded in the day. A check, however, 

 from cold air or wind is most carefully avoided, as it would be 

 quite fatal to the futiu-e crop. As the days become longer so 

 the temperature is increased to 100°, or never less than 90°. If, 

 I however, the blossoms should droop — a very common com- 

 plaint — the house is kept rather cooler for a day or two, and 

 less moisture given. In a week or ten days after the flowers 

 I open the fruit begins to swell oft, and the gieatest care is then 

 necessary to insure a proper flavoiu-. Air is admitted day and 

 j Might in small quantities, and the trees are never shaded, no 

 amount of sun doing them harm. As the fruit ripens less air 

 must be given, and the house kept closer. 



When all the fruit is cut no more water is given nntil the 

 t next spring, excepting a little now and then to prevent flagging. 

 Unless this is attended to no fruit will be produced the next 

 year, however well ripened the wood maj- have been. It is also 

 of importance that the fruit should ripen when the sun's 

 power is at its height, for although Mangoes may be had at 

 ; almost any time, unless they are ripened between July and 



September they will have but little flavour. 

 j If properly managed the Mango is a fiee setter and bears 

 I well. It is little liable to the attacks of insects, and is in general 

 ! very healthy. It is very impatient of removal, and should be 

 I disturbed as little as possible. My plants are grown in tubs 

 ' 2 feet deep and 30 inches wide, the soil I use is a strong loamy 

 I one by no means rich, but the trees are watered twice a- week 

 : during growth with weak liquid manure, and the tubs are 

 i plunged during the spring and summer up to their rims in a 

 ( bai-k-bed where they can have plenty of bottom heat. Young 

 plants for the first three years should not be pnmed-in, but 

 j allowed to have prettj- much theu' own way. 



If these few directions are carefully followed I feel sure the 

 Mango win grow and frait freely. From a tree only four years 

 old I have this summer cut upwards of seventeen dozen fruit 

 I all perfectly ripened. Any one who has ever tasted tliis splendid 

 fruit will, I am sure, agree with me that too much pains cannot 

 be taken to obtain it in England. — J. H. 



P.S. — I shall be happy to give 07te cutting next spring or 

 summer to any person who requires it. 



ROSES; OF 1864 AND 1805. 



As the catalogues of Eoses will soon be out, it may be a 

 guide if I state the final result of my experience this trying 

 season. 



Roses of 1864. — Madame Victor Verdier, Pierre Notting, Lord 

 Macaulay, Baronne PeUetan de Kinkelin, and Lord Herbert — 

 these have been the cream of 1864. The next best have been 

 George Prince, Eugene Verdier, and Leopold Premier ; they 

 are good Eoses. The next best have been Madame Derrenx 

 Douville, La Duchesse de Momy, and Lord Clyde. The first 

 eight are sure to please you. Select them as they stand. Buy 

 as many as you can of the first two. 



Pwses 0/1865. — Madame Moreau. Eushton Eadclyffe, Duchesse 

 de Caylus, Due de Wellington, MdUe. Amelie Halphen, Eliza- 

 beth Vigneron, and General d'Hautpoult; these are seven 

 superior Eoses. The next is very dark, handsome, and free- 

 flowering — namely. Souvenir de Wilham Wood. If you buy 

 these eight they are sure to please you. Buy them, if yon 

 select, as I have placed them. Three of these Eoses I have 

 not yet referred to in previous recommendations — namely, 

 Madame Moreau, Elizabeth Vigneron, and General d'Haut- 

 poult. Madame Moreau is full-sized, full, and a splendid, large, 

 crimson, show Eose. Elizabeth Vigneron is very handsome ; 

 the colour tender sUvery rose, in the way of Lselia, but of 

 better habit. It is full-sized. General d'Hautpoult is rich, 



