ON THE 1'ASSIFLORA EDULIS. 119 



moderately rich bed. It is well not to have them too strong the first 

 winter, but the following spring the surface of the soil may be covered 

 with a very rich compost. As the seedlings spindle, the single ones 

 should be removed to give the others room ; and should the raiser be for- 

 tunate enough to have one that strikes his fancy, he may layer it, and 

 adopt the same means and precautions as I have before stated. In 

 conclusion, I may observe, that the Carnation sports much from seed. 

 The Scarlet Flake, raised by the Rev. S. Wigg, was from the seed of 

 a Purple Flake ; and Picotee seed has been sown when not a single 

 Picotee was the result. 



ARTICLE II. 



ON THE PASSIFLORA EDULIS. 



BY C. S., A SECOND GARDENER. 



The Passiflora Edulis is a plant well worthy of more general cultiva- 

 tion, were it only for its pretty and engaging, though short lived 

 flowers ; but by bestowing a little pains, and having recourse to im- 

 pregnation, a good crop of fruit may be obtained. For persons that 

 have the convenience, a pine stove is an agreeable situation j plants 

 grown in pots, and plunged in the bark pit, and trained to a wire 

 trellis near the glass, is deemed a congenial aspect. 



The plant seems to recpiire straitening for pot room, in order to 

 throw it into a prolific bearing state, adding to that a copious supply 

 of water in the growing season, which should commence about March, 

 in order to get the fruit ready in good time. The plant succeeds well 

 in a light, rich, loamy soil. 



It is easily propagated either by seed or cuttings, the latter being- 

 preferable, in order to bring it sooner into a bearing state ; two years' 

 old plants being calculated to bear profusely. The. fruit when ripe is 

 about the size of a hen's egg. The colour is of a dark brownish 

 purple. The shell is thick, hard, and useless. The inside resembles 

 the jelly of a gooseberry, excepting the colour being yellow, and the 

 seeds much larger. The flavour seems to have a three-fold property 

 combined, and is admirably adapted to the palate of persons in 

 general. 



