PROCEEDINGS. 



those of Deodar are remarkably unctuous. Hei'e, at least, is a 

 great practical distinction, which is of itself sufficient to account 

 for the ditferent quality of the two woods, and strongly indicates a 

 real specific difference. It was learned also, from Mr. Acworth, 

 that the old trees he saw on Lebanon were gnarled like our own 

 old forest trees, while the forests of Deodar which he had visited 

 in India reminded him of a mass of gigantic Larches. Finally he 

 remarked that the Deodar seems to deserve what has been reported 

 of it, and to have a higher claim upon the attention of the planter 

 for mere profit than any coniferous tree yet discovered. As a 

 nurse, it might, ere long, supersede the Larch. 



From Messrs. Veitch came a portrait of Wellingtonia gigantea, 

 together with specimens of the wood, bark, and cones, of that 

 tree. 



C. Halkett Inglis, Esq., of Cramand House, Edinburgh, 

 furnished specimens of the roots of a Sycamore tree, fifty-one 

 feet high, which had been successfully transplanted by one of 

 Mr. M'Glashan's machines, in the spring of 1853. 



IV.— ARTICLES FROM THE SOCIETY'S GARDEN. 



The large striped Crocus called Sir Walter Scott, Thyrsacanthus 

 rutilans, a hybrid Begonia, and a variety of Azalea squamata, 

 which was stated to differ from the race of Indian Azaleas now 

 in cultivation, in having much more transparent flowers, and in 

 coming several weeks earlier into blossom without any artificial 

 excitement. 



Of vegetables, the garden furnished Laitue Romaine Verte 

 Maraichere, the sort of Cos Lettuce grown by the French in winter; 

 Laitue Chou de Naples, one of the sorts of Lettuces distributed by 

 the Society, and which is esteemed the best Cabbage Lettuce in culti- 

 vation. Marshall's Black Spine Cucumber, which answers well for 

 early forcing, requiring plenty of heat ; Persil a grosses raciues, 

 a kind of Parsley, whose long Carrot-shaped roots are cooked : it 

 resembles the Hamburgh Parsley, but differs in the leaves, which 

 are more curled than those of the Hamburgh, or broad-leaved. 

 The flavour of Parsley can be obtained from this just as that of 

 Celery is from the roots of Celeriac, in climates and under circum- 

 stances where the stalks and leaves could not exist. The plants 

 are easily grown, and the roots might form part of the vegetable 

 stores of shipping. 



