i44 The Canadian Horticulturist. 



PALMS. 



ALMS are among the most useful, and are fast becoming the most 

 popular, of all plants for house decoration. When specimens of 

 sufficient size are placed on the lawn, separately or grouped, or 

 mingled with flowering plants, they impart a tropical appearance to 

 the surroundings that can scarcely be obtained by the use of any 

 other plants. There are a great many varieties that are excellent 

 for hot-house decoration, but only a few that will endure ordinary house culture 

 or exposure to our climate, and a great deal of loss and disappointment is caused 

 by purchasing rare and high-priced kinds, which are quite unsuited for this 

 purpose. The following varieties are among the best for house culture and 

 summer display. The amount of hard usage some of them will endure is sur- 

 prising: Latina Borbonica, Phoenix recti nata. Corypha Australis, Chameroyis 

 excelsa, Kentias. Seaforthia elegans. These kinds will stand full exposure to 

 the sun and atmosphere, if the roots are kept moderately wet. If the pots are 

 plunged to the rims they will retain the moisture much longer. A few handfuls 

 of ashes put under the drainage-hole will keep out the earthworms. The proper 

 soil for palms is loam two parts, leaf mould or peat i part, sand i part. Care 

 should be taken not to overpot the plants. Large specimens can be kept 

 healthy without shifting for many years, by the judicious use of stimulants. 

 Hamilton, Ont. Webster Bros. 



Saccharin. — The Berlin correspondent of the Louisiana Planter states 

 that " the parties interested in saccharin are now making every effort to widen 

 the markets and multiply the uses of the article. The well-known factory of 

 Messrs. Fahlberg. List & Co., at Salbke, has brought a product into the market 

 c alled saccharin essence, which is said to be 500 times sweeter than common 

 beet sugar. It appears that this essence is sweeter yet than the saccharin proper 

 and is to be used for the manufacturing of liquors. Furthermore, its use for 

 preserving fruits is advocated as follows : In the process of preserving fruit it 

 frequently happens that as soon as certain microscopical organisms,, sticking to 

 the peel of the fruit, come in contact with common sugar, fermentation arise-, 

 which causes the fruit to be spoiled altogether, or at least to be deteriorated. 

 In order to prevent this, a certain amount of sugar is added, or the fruit must be 

 boiled so much that the germs of the microbes die off. But in this way the taste 

 and appearance of the fruit loses greatly. Experiments with saccharin are said 

 to have led [to good results in this respect. If saccharin is used alone a perfect 

 sterility is obtained when the fruits are boiled up to 80° C, and then left for 

 two and a half hours in this temperature. The quantity of saccharin to be added 

 j> fixed at 35 grammes for 17 litres liquid. Taste, color, and appearance of the 

 preserved fruit are said to be excellent when the latter is treated in this way.'' 



