Jaly 16, 1874. J 



JOURNAL OF HORTIOOLTURE AND OOTTAGE GARDENER. 



55 



call them Land Dragon-flies, which hardly fits-in with the very 

 pacific character of the mature insect. 



A full list of the enemies of the aphis would not he brief, and 

 I place upon it some that other authors might reject. Thus, 

 I have for a good while held to the opinion that ants not only 

 milk aphides, but sometimes devour them (see %. 19), and the 

 like belief is held by those who had devoted more time to the 

 study of ant-economy than I have. As no mean authority ou 

 the opposing side, Mr. F. Walker must be named, since he 

 regards ants as the invariable protectors of the aphides, 

 thouph for selfish ends entirely. It is well known that they 

 collect them and keep them prisoners, and with such omnivor- 

 ous propensities as ants have it does seem that they would not 

 much hesitate at eating their cows, supposing food ran short. 

 Earwigs, herbivorous in the general way, feed also upon 

 aphides and small fry of the insect races when inclined for a 

 little variety. Then Aphis vastator, which has furnished a 

 figure for a comic slide in a dissolving view, seated squat upon 

 Paddy's favourite vegetable, and representing " Aphis vast- 

 tater," makes prey of its own brethrtn, though, as I have 

 failed to meet with or at least identify this species, I cannot 

 vouch for this from personal observation. The fact has been 

 several times stated by naturalists, some of whom have, I 

 think, now placed it in a different genus. Another friend, not 

 to be ranked with the insects, but properly a Crustacean , is the 

 spider ; the webs spun by several species will be found to 

 swarm with aphides at this season. On some Lime trees, 

 where the aphides were just appearing in the winged form, 1 

 have noticed that hundreds of the leaves are bespread with 

 small webs, which trap the aphides beautifully, and destroy, 

 indeed, a great many more than will ever be eaten by the 

 spiders. — J. E. S. C. 



CEOTONS (CODIiEUM). 



In my early days amongst plants C. variegatum and C. pictum 

 were the two kinds which represented the genus in our plant 

 stoves ; and even now, amongst so many fresh introductions, 

 these fine old plants nobly stand their ground. In this year 

 of grace, however, we have so many kinds to make a selection 

 from, that it is a somewhat difficult task for even an old hand 

 to choose aright. It is therefore by no means surprising that 

 a young amateur should get slightly bewildered, a state into 

 which your esteemed correspoudent " T. J. H." had probably 

 fallen when he turned towards you, Messrs. Editors, to help 

 him. In the few remarks I intend offering it may be that 

 some besides " T. .J. H." may find something of advantage ; 

 although, be it remembered, lam far from holding the opinion 

 that Crotons can only be successfully grown in the way which 

 I here describe, although the system here advocated has brought 

 me a fair share of success. 



To be handsome, Crotons should be furnished quite down 

 to the pots. When this cannot be done naturally, recourse is 

 often had to sticks and strings to produce the effect. For 

 myself, however, I have a decided objection to the training of 

 these plants in any shape or form, for the proper way to show 

 or grow them is in the shape of handsome bushes. Amateurs 

 making their selections should choose short-jointed plants, 

 but those who have lanky young plants should cut them down 

 and insert a branch having a whorl of shoots to it. In this 

 way a young plant may be obtained with laterals close to the 

 pot, and the foundation is at once laid for a handsome pyra- 

 mid. Such young plants are more expensive to purchase 

 than those having a single shoot only, as a matter of course ; 

 but then it is penny-wise-aud-pound-foolish to study price 

 rather than quality with these as with most other plants, for, 

 if a proper start is not made, how can one hope to progress 

 satisfactorily ? 



Crotons are robust-growing plants, and should be well sup- 

 plied with food. Nevertheless, I think many cultivators err in 

 aiiording them overmuch pot-room ; for whilst I should cer- 

 tainly avoid letting them get much potbound, saving with very 

 old plants, I certainly am of opinion that they like (to use a 

 gardeners' phrase) to feel the pot. Indeed, not only with 

 these, but many other ornamental-leaved plants, there seems 

 to be a great desire, amongst amateurs especially, to get their 

 specimens into large pots ; and I mention it here because, both 

 from practical experience and close observation, I am firmly 

 of opinion that in the majority of cases it is a mistake. In 

 potting, drain well. Use rich turfy loam for soil, to which add 

 a portion of sharp sand to keep it porous. Pot firmly, and 

 give only moderate-sized shifts. Let them be well rooted to 



the sides, and the pots become well filled with roots before 

 repotting. They enjoy a hberal supply of water both upon 

 their foliage and at their roots, and when they are well rooted 

 an occasional application of liquid manure will be found of 

 immense benefit to them. In order to induce them to put on 

 their rich colouring they must be kept well up to the glass and 

 have full exposure to the sun's rays ; and lastly, good strong 

 heat with a moist atmosphere is absolutely indispensable to 

 their welfare. 



The following in my opinion are the best dozen varieties 

 now in cultivation. Many others are very beautiful ; but when 

 the collection must be limited to this number these would bo 

 my selection, all being extremely handsome and thoroughly 

 distinct — 



1. C. Weismp.nui 



2. C. Hookeri 



3. C. an^u^tifolium 



4. C. Yunneii 



5. C, nn-lulatum 



6. C. Veitchii 



— EXPEETO CSEDE. 



7. C. lar.teum 



8. C. vaiipyatum 



9. C. Joliduuis 



10. C. ijictnm 



11. C. iiTfgulare 



12. C. multicolor 



WHAT A PKESERVING STRAWBERRY 

 SHOULD BE. 



It is Surprising that even in these enlightened days many 

 persons look upon all Strawberries as equally well adapted for 

 this purpose, but such is not the case really. Perhaps — nay, 

 I am sure — there is no class of fruit in which so great a dif- 

 ference presents itself. A good Strawberry and a bad pre- 

 server will not attain the desired end. A middling fruit with 

 a good preserver will do wonders, but to have a fine preserve 

 all things must be right. What, then, should a good preserv- 

 ing Strawberry be ? In my opinion it should have at least 

 three or four essential qualifications, and each so close on 

 the heels of the other that I know not which to place first. 

 Colour, flavour, and substance are so necessary that to want 

 one of them is simply to be without a good preserving Straw- 

 berry. Though size is a secondary consideration, a medium 

 size is always preferable ; and then there is condition or ripe- 

 ness not to be overlooked, also time of gathering. 



I will suppose colour to be the first essential. It should be 

 as red as possible throughout, the deeper the colour the better. . 

 A white-flcshed fruit is most objectionable. Did you ever see 

 the two after having been preserved ? If so, they must have 

 been a lesson that you could not have forgotten — the one rich 

 and tempting, the other an uninviting, disagreeable, tasteless 

 mass. Why I think colour goes first is because it is difficult 

 to hide it, and a good-coloured dish of anything on the table is 

 sure to entice someone to partake of it. Flavour can be con- 

 cealed to some extent, and the true one only missed by the 

 old fruit-eater ; but a badly-coloured preserve will often be 

 passed though good in flavour. This is demonstrated daily 

 to those who have to do with fruit. 



As regards flavour, few cooks or housekeepers know what ia 

 best for a Strawberry to have in order to make the best pre- 

 serve ; there are a few, no doubt, and gardeners too, but they 

 arc the exception. Ten out of twelve would take the sweetest 

 fruit ; but such are not the best, on the contrary, always 

 to be rejected when those of a subacid or acid flavour can be 

 had. The varieties commonly called the Pines are what I 

 allude to. From possessing the acid flavour they " take" the 

 sugar much better than others. Strawberry preserve is not a 

 general favourite except with children, for the very reason 

 that it is naturally of a flat sickly taste, we tjierefore greatly 

 enhance its value by choosing such varieties. A sweet Straw- 

 berry of the Queen class will not take sugar well, and is often 

 spoiled in a short time ; it seems to ferment more, will not 

 keep nearly so long, and is always too sweet to be relished by 

 most people. There are Strawberries somewhat between the 

 Pine and the Queen — for instance, Keens' Seedling and Black 

 Prince — that will make excellent preserves ; but less sugar 

 should be used than with the Pine-flavoured. 



It seems almost unnecessary to say a word about substance. 

 It must be apparent to all that a solid Strawberry wUl be pre- 

 ferable to a soft woolly one ; in fact, it should be as " solid as 

 a rock," the more so the more substance will be found in the 

 jam ; and in cases where the fruit is preserved whole it is aU- 

 important that it should be so. 



I wiU just add a word or two on other points. Condition 

 and ripeness should be particularly attended to. A good fruit 

 should not be too ripe, if so it loses its flavour, and that can 

 never be replaced. I have no faith in leaving quarters until 



