The Canadian Horticulturist. 



291 



'tieiiltaral 



JV^i^sccII 



;ii>.v. 



I 

 I 



Russian Pears 



The Besseinianka Pear (German 

 " Samenlose," English "Seedless,") 

 has gone through five winters, two 

 of which were the coldest on record, 

 in my grounds, without losing a bud. 

 In each one of these winters, even 

 the last, the thermometer has touched 

 40 degrees below zero ; and in the 

 two worst it was as low as that fully 

 half the nights in January and Febru- 

 ary. These five year planted trees 

 are now seven to nine feet high, and 

 will bloom the present season. I 

 have younger trees of fifteen other 

 varieties, all of which Professor Budd 

 of Iowa calls hardier than Bessemi- 

 anka. I have been trying for twent}'- 

 three years everything called hardy 

 among the older varieties of luiro- 

 pean and American pears, (including 

 all the Maine and Western Vermont 

 seedlings), with very little success ; 

 losing all of them in the two winters 

 which left the Bessemianka un- 

 scathed. I have never yet seen the 

 fruit of these new iron-clads ; but 

 from the account we have of them 

 they will rate from " good " to " very 

 good," none quite reaching the 

 standard of " best " under the classifi- 

 cation of the American Pomological 

 Society. But they will give an exten 

 sion of pear-growing at least 100 

 miles further northward. — A writer 

 in Orchard and Garden. 



New Formulas of The Bordeaux 

 Mixture. 



Thk followini,'^ formulas, given to 

 one of our grape-growers by Dr. B. 

 T. Galloway, U. S. Mycologist, have 

 been quite extensively experimental 

 with in France for mildew, and have 

 given very satisfactory results. Dr. 

 Galloway advises that we try them, 

 not only for mildew, but for rot also, 



No. I. 



Sulphate of Copper 4 lbs. 



Quick Lime i J lbs 



Water 24 gals' 



No. 2. 



Sulphate of Copper 2 lbs. 



Quick Lime J lbs. 



Water 24 gals. 



It has been found that the mixture 

 does quite as well with the reduced 

 amount of lime, and in two of the 

 three places where experiments were 

 conducted in France, these weaker 

 mixtures did nearly as well as the old 

 formulas, which had as high as 

 twelve pounds of sulphate of copper. 

 In the third place, they gave even 

 better results than the stronger form- 

 ulas. It was especially remarked 

 that the weaker solutions adhered 

 better to the vine. M. Millardet, the 

 French experimenter, recommends 

 also a formula, half way in strength 

 between these two. — Fruit and Grape 

 Grower. 



Green Fruit Preservation. 



M.\NAGER Brown of the State 

 Board of Trade has in use a most ex- 

 cellent method for the preservation of 

 the color and beauty of green fruits. 



Liverpool salt is dissolved in clear 

 water until the brine is strong enough 

 to float the fruit. Let this stand 

 over night, and then strain through 

 a cloth until the liquid is perfectly 

 clear. Place the fruit to be preserved 

 in thoroughly clean wide-mouthed 

 jars; fill to the brim with the brine 

 and then close tightly. While this 

 method for a long time perfectly pre- 

 serves the bloom and color of the 

 fruit, it, of course, unfits it for eating. 

 Twigs with the fruit and foliage 

 attached, when preserved in this way, 

 are exceedingly attractive for exhibi- 

 tion purposes. — Pacific Rural Press. 



