THE PINE APPLE. 17.5 



the steam, penetrating through the openings at the 

 joining of the slates, communicated too much wet- 

 ness to the bottom of the pots ; but I found, that 

 there was a sufficient quantity of heat to be obtain- 

 ed from the steam for heating the plant-pit, pro- 

 vided the bottom were close. I therefore discon- 

 tinued this plan ; and I had not an opportunity of 

 making any farther experiment on the subject in 

 this place. From the same boiler, I conducted into 

 the two peach-houses adjoining, a range of pipes 

 furnished with steam-cocks, They passed the 

 whole length of the houses, (101 f. 6 in.). By 

 means of these, the peach-houses were regularly 

 steamed near one hour a- day in the evening, in the 

 time of flowering and of fruit-setting. Steaming, 

 it may be remarked, is very important at these 

 times. In after periods, when I had not an ap- 

 paratus for the purpose, I always steamed the 

 peach-house with a large piece of cast-iron, made 

 red hot in one of the furnaces, and put into a 

 white-iron pail nearly full of water; the whole 

 water thus evaporating into steam. I was always 

 successful, while in practice as a gardener, in rais- 

 ing a full crop of peaches ; and think that much 

 was owing to attention to steaming. 



" I afterwards erected Pine-stoves for John Her- 

 vey, Esq. of Castlesemple, to be heated by steam j 

 and one of the plant-pits had a chamber below, 

 with a close bottom, into which chamber, steam 

 was thrown by means of cast-iron pipes. About 



