354 Notes and Gleanings. 



of five lines, and call them "not of much consequence " ? Some are gem:; of 

 beauty, and, though not large-flowered, are worthy of extended cultivation. 



Van Mons's Theory. — Here we find another laborer experimenting, three 

 generations ago, not only to produce new fruits, but to ascertain the laws which 

 govern their production ; the first, perhaps, to undertake such experiments with 

 scientific hands and eyes. To-day we are enjoying the results of his labors, 

 and whether he raised or only introduced the fine pears which we have re- 

 ceived at his hands, or, by his teaching and example incited others to produce 

 them, in either case our gratitude is due to him ; and all this, while question- 

 ing the correctness of his theory, Mr. Manning freely acknowledges. He might 

 have added, among those whose experience disproves the theory, one whom 

 Van Mons claimed as a disciple, the late Major Esperen ; several of whose 

 pears were undoubtedly raised from the Passe Colmar. But let us not leave Dr. 

 Van Mons without once more thanking the man to whom such a superlative 

 pear as the Beurre d'Anjou is even attributed. 



Boston-Market Celery. — Truly an excellent specimen, and well illustrated. 

 As fresh and crisp at mid-winter as when taken from the ground in autumn. We 

 are certainly making rapid progress in the raising and general management of 

 our vegetables ; for I well remember the time when celery was rare in our mar- 

 kets after Christmas, or, if found there, was so decayed and rusty as to be al- 

 most worthless. Now it can be obtained, white, crisp, and bright, at a moderate 

 price, throughout the winter months, until superseded by lettuce, and, I had 

 almost said, cucumbers ; or until the time when asparagus, peas, and other new 

 vegetables render salads less needful. 



The English, Mr. Editor, have a saying that "poor management makes poor 

 celery," which I am inclined to think is, in the main, correct, though I somewhat 

 doubt whether, under the most skilful treatment, a variety naturally coarse, strong, 

 and pipy, could ever be brought to the high standard of excellence found in the 

 "Boston-Market." Of one thing I am satisfied, that celery, when allowed to 

 complete its growth before being earthed-up for blanching, never attains the 

 tender, delicate quality of that which has been gradually blanched as the plants 

 have progressed in size and development. 



The article on " Improved Peas " introduces several new sorts, which appear 

 to be highly prized abroad. One of these, Laxtoti's Long-pod, seems to have 

 succeeded in a marked degree under our climate, and to have already come into 

 general favor. But are we not relying too muc'.i on kinds derived from foreign 

 sources ? Why not do something at home, either for the production of new va- 

 rieties, or by way of improving the old ? It is true that climate is somewhat 

 against us in this respect ; but are we not lacking in the skilful culture and per- 

 sistently careful selection for which English growers are so distinguished ? I 

 am satisfied, if the attention of cultivators should be turned in this direction, 

 they would find their reward. At present, I am inclined to think there are few," 

 if any, of the varieties of the pea now generally cultivated, that can be claimed 

 as being strictly of American origin. 



With regard to foreign potatoes, do you think they always have a fair trial ? 

 Perhaps we do not allow sufficient time to test their true value ; strangers to 



