ISO 



Queries and Ans'wers. 



and, when this tan began to sink and lose its heat, more might be put 

 between, without at any time disturbing the pots. There seems but little 

 doubt but by these contrivances the heat may be kept up easily for the 

 fruiting plants j and still more easily if the pit is formed on the plan stated 

 above, with boards in front for hot dung. M'Phail's experiment, there- 

 fore, was by no means a fair one : indeed, if he had tried a hundred experi- 

 ments, and had still failed, it ought not to discourage gardeners from 

 adopting this economical and easy method, when they knew that one 

 gardener did adopt it, and succeeded by it in growing the finest fruit in the 

 kingdom. 



I have many more enquiries and remarks to make on the subject, but 

 they must be deferred for a future paper. Yours, &c. — S. R. May 4. 



A Pear from a Tree in an old Orchard near Gloucester. — Su', I send you 

 an outline {fig. 131.) of a pear from a tree in my orchard here, which I am 



very desirous of knowing the name of. There were only three fruit pro- 

 duced by it this season, otherwise I should have sent you some. The tree 

 was probably imported from the Continent, as my predecessor brought a 

 number of roses, acacias, &c., thence. The fruit was ripe, and fit to eat 

 in the first week of the present month : it is melting, very juicy, and well 

 though not highly flavoured. The outline was taken by cutting the pear 

 in two. — Thomas Sjieedham. Oct. 10. 1831. 



The Marie Louise Pear. — Is it not a fit sort to grow as a standard ? 

 We find it so. Mr. M'Intosh, in his Practical Gardener^ says, it must be 

 planted against a south wall to do any good. — A Young Gardener. Jan. 1. 

 1831. 



Frontignac Grapes. — Sir, Having frequently experienced great disap- 

 pointment from the failure of my crop of white Frontignac grapes, I shall 

 feel obliged to any of your readers who will point out the cause of, and 

 suggest a remedy for, the evil. It first shows itself at the tune the grapes 

 are making their last swell. The footstalk of the berry then withers and 

 becomes black ; and the berries themselves, instead of enlarging and pro- 

 ceeding to maturity, remain stationary, lose their lustre, shrivel, and con- 

 tinue to the last extremely acid. What renders this the more remarkable 



