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miller says with pride : ' I have been here fifty-two years, 

 and I grind the flour with the old stones no modern 

 china rollers for me ! ' We buy his flour his ' seconds ' 

 and his c whole-meal ' and his bran. The latter is what 

 we really went down to fetch, as one of my nieces is fond 

 of bran- water. This wildly stimulating beverage far too 

 much a tonic for my age is an American drink. You 

 pour cold water on two handf uls of fresh bran, let it stand 

 for four hours, and then pour it off. It is supposed to 

 contain some of the phosphates in the husks of the wheat, 

 and consequently has much of the nourishing qualities of 

 brown bread. 



April 26^. Last year at this time I was able to go 

 and hear at the Drill Hall, Westminster, Mr. Burbidge's 

 exceedingly interesting address on ' Fragrant Leaves and 

 Sweet-smelling Flowers.' This lecture has since been 

 published in the ' Journal ' of the Horticultural Society 

 for October 1898. 



Beyond wishing to remind others how much pleasure 

 and instruction one gets from being a Fellow of the Eoyal 

 Horticultural Society, I take a sentence from his lecture 

 which seems useful and desirable for all gardeners. He 

 says : ' I want you to rate all fragrant foliage quite as 

 highly as you now profess to value sweet-scented blossoms. 

 I also want to point out some of the essential differences, 

 and advantages even, of foliage leaves as opposed to those 

 floral leaves we call flowers. I am also particulaiiy 

 anxious to try and show that there is a sanitary basis, 

 rather than a merely sensuous reason, for the usage of 

 sweet odours and vegetable perfumes, whether the same 

 be fresh or dried, living, dead, or distilled. Modern re- 

 searches have amply proved that ozone is developed when 

 the sun shines on most kinds of fragrant plants, such as 

 flowers, Fir and Pine trees, and sweet herbs generally.' 

 It is not much trouble to sow Lemon pips, and yet what 



