' With a bright purple lace. The 
9.—1846.] 
THE GARDENERS’ CHRONICLE. 
133 
‘in Peas, as in all other vegetables which have’ to be 
‘annually reproduced from seed, and which are always 
liable to improve or degenerate, in accordance with the 
causes which first altered their habits, viz., more suitable 
‘situations and richer soils. Hence the reason why we 
have so many names applied to the same variety. Even 
that most distinct and best of all Peas for flavour, 
Knights Tall Marrow,’ or Pois;ridé tardif, of the 
French, has not escaped the ordeal of being re- 
Tall White Marrow, or De Marly Pea, of the 
French, grows from 7 to 8 feet in height, with large, 
broad pods, containing eight or nine Peas in each, of 
excellent quality ; it is very prolific and late. The first 
sowing of the Marrow Peas should be made about the 
Ist of Mareh.—G. G. , 
= 
PICOTEES, 
(See p. 857, 1845.) 
Iw continuation of my notice of the better sorts of | ® 
Prcornns, I shall now attempt to describe, in the first 
place, the purple edged class. 
, Nulli secundus when first sold caused quite a sensa- 
tion, its petals were so beautifully smooth, and the lace 
round each so correct, that in spite of its wanting two 
more tiers, it became a great favourite 3 doubtless this 
flower will be the prolific parent of many splendid 
sorts, and from the circumstance of its seeding rather 
freely, will long be extensively cultivated. 
Pluperfect (Wilson's) —Is a great favourite with 
many, being above the average size, with a fine broad 
and pure petal ; its slightly serrated edge, however, will 
always prove a serious drawback. 
Prince Albert (Crask’s).—This is' a variety of ex- 
tremely fine properties, verifying the assertion of the 
essrs. Norman, who first sold it, that it bas the 
best pod and petal of any flower yet offered.” Its form 
1s good, with broad, smooth, and stiff petals, the light 
lace or feather well defined, evineing no disposition to 
Stripe or bar. Were I to criticise it severely, I should 
Say its ground colour suffers in comparison with the 
foregoing variety. Still it isa splendid and first-rate 
sort, and will dispute the palm with Prince Albert 
(John's), which, though rather undersized, is remark- 
able for its purity, neatness of marking, and beautiful 
shape. In order to get this sort sufficiently large for 
exhibition, the layers or plants, ought not to bloom more 
than one, or at most two flowers. 
Nottingham Hero (Robinson's).— This ean be brought 
outin fine character, having a sufficiency of petals to 
be enabled to dispense with a few if requisite, without 
Ee tothe « ensemble” of the flower. It is rather 
P Mee ead oe aia White is pure, and the 
sionally bars slightly, © “© 9 Tose leaf it sogon 
Grace Darling (Ely’s).—This is a favourite in most 
parts of the country, having most excellent pod and 
petals ; it is, however, rather thin, and the styles stand 
unusually prominent. It is a very certain variety to 
‘produce seed, the offspring from which (when uncrossed) 
generally retain much of the character of the parent. 
^ Agitator (Sharp's). — When in à weak state, the 
Mowers are apt to come out of character, and then pre- 
Sent nothing remarkable. 
layers are strong and well grown, it is one of the ver 
est purple ed ges in vation, and w 
} wou 
hi J cultivation, d ld attráet the 
iz E 8. 
Elizabeth (Wilmer's).— This, again, is a variety of 
AME bonutiful in all points, and to be 
$ S à chaste and certain show flower. 
spasi . 
A TRE (Giddow's).— Compartively an old flower, 
“ shaken Et Stua collection, and is not easily 
d regular, and 22 e*hibition ; its marking is delicate 
Fa UE ay and is generally esteemed Erstat 
Heavy-edged Purple Picotees are a fine and striking 
class of flowe rs, to which there has latterly been some 
eplentidiaddl tonsa soe (Crask’s) though not ver 
new, is a variety With some fine 35; C ed n 
good form, large size, and a clear ody: colour’ on which 
is portrayed a deep band of Danet ohoworen 
slightly serrated. $ » , 
Nonpareil (Bennett’s).—Very clean, of medium size, 
PONENS * petal a " 
marrow, still it is a most pleasing sort, peers E 
Prince Royal (Wilmer's).—Large and striking, with a 
fine heavy lace of light purple, a most desirable variety 
Princess Alice (Wood’s).—Extra fine, clean, and well 
laced. For exhibition this variety ought to be reduced 
to one or two pods, as it is apt to run small, 
Others of good character, and which ought to befin 
every collection, but which have been more or less de- 
scribed in previous numbers of the Chronicle, are Ely’s 
Field Marshal, Kirtland’s Princess Angusta, and, Sharp’s 
Invincible. 
Amongst the best light-edged red Picotees are 
Burroughes’s Mrs. Bevan, a flower of splendid petal, 
thick and velvety, well formed and finely laced. 
Kirtland’s Princess Royal, beautifully delicate, and is 
a sort that is universally admired. Sharp’s Countess de 
Gray has well formed petals, the edging laid on very 
evenly, and is considered one of the best in its class. 
Tolworthy’s Isabella has the ground colour good, edged 
or feathered with a peculiar dark crimson, and is a new 
variety of good properties. Others of older standing 
than the above, but excellent, are Sharp’s Hector and 
Criterion—the latter has a bad pod; Mansley’s Milk- 
maid, Kirtland’s Mrs. Annesley, and Burroughes's Joan 
of Are. 
Inheayy-edged red Picotees Imay mentionas first-rate, 
Wildman’s Isabella, fine in form and petal, and novel in 
colour, being a purplish crimson lace on a pure white 
ground. This flower is highly esteemed, though rather 
difficult to class. New varieties are much wanted, but 
as flowers of standard excellence and acknowledged merit 
the following may be enumerated :—Sharp’s Duke of 
Wellington and Ely's Mrs. Horner, very old favourites. 
Jessop’s Sir William Middleton, excessively large. and 
fine ; Sharp’s Red Rover, Robinson’s Duke of Welling- 
ton, and Barraud’s Cornelius ; the last is apt to stripe 
down the middle of the petal, but it ought to be exten. 
sively grown for the chance of a good bloom. When in 
character, it is decidedly first-rate; none can eclipse the 
ivory whiteness or the thick velvety texture of the 
petals, or the splendid dark crimson with which it is 
margined. i 
The amateur will find the foregoing selection of sorts 
worthy of his best care and attention, and should he 
adopt the excellent plan of cross fertilisation from such 
stock very excellent and first-rate. sorts would 
naturally be produced.— W. 
THE BOSTON RUSSET APPLE. 
Synonymes.—Roxburgh Russet, Putman's Russet, Shippen's 
Russet (of some). 
. 4s H 1 
Of the numerous varieties of APPLES introduced from 
America, this has proved the best of any yet fruited in 
this country. The celebrated Newtown Pippin ean be 
grown here in some favourable situations, but in appear- 
ance and flavour is very inferior to the imported fruit, 
when such can be obtained uninjured by carriage. The 
Boston Russet, on the contrary, ripens perfectly, and 
seems as hardy as most English varieties. 
Brownish green, 
Faint tinge 
partially russeted. 
of reddish-brown. 
The flesh is yellowish, and juicy, with a rich sugary 
flavour, somewhat resembling that of the Ribston Pippin, 
or rather between the latter and that of the Nonpareil, 
and from this statement its excellence will be readily 
appreciated. In perfection from January till April, 
The tree is of spreading growth, moderately vigorous. 
and a good bearer. Shoots chestnut brown, but mostly 
covered with a silvery gray cuticle, and slightly pube- 
scent. Leaves flat, oval, acuminate, regularly serrated. 
Flowers rather above the middle size ; petals ovate. 
The tree is suitable for dwarf training, and ought to 
be in every collection. In the past unfavourable season 
many varieties of Apples, usually good, did not acquire 
that degree of perfection necessary to fit them for 
dessert ; but the Boston Russet proved an exception, 
and it may therefore be confidently recommended for 
general cultivation in all parts of the country.—R. T. 
THE AMATEUR GARDENER. s 
On PrantiNG.—Since writing the last paper on this 
subject, I have met with two good illustrations of what 
I have said respecting the manner in which roots in 
pots will perform their revolutions round the sides of 
their contracted dwellings ; and as the subject is one of 
great practical importance; I will relate the particulars, 
Two years ago I purchased a Wistaria sinensis from a 
nursery, and turned it out of the pot into a situation 
which I expected would have proved highly favourable 
to its rapid growth, but to my surprise and disappoint- 
ment two summers have passed without its advaneing 
an inch, although still alive. As the plant was sur- 
rounded by others whieh grew well in the same soil and 
situation, I coneluded there must be something wrong 
at the roots, and on taking up the plant, I found them 
coiled up in a very symmetrical and cylindrical form 
just as they left the pot, only much enlarged, leaving no 
doubt of the cause of the stunted growth I complained 
of. I have disentangled the web of roots, and planted, 
it afresh, and I have no doubt I shall now meet with 
success. The other instance was of a similar character. 
Istruck a number of climbing Roses in pots three years 
ago, and turned them out into their permanent situations _ 
when very small. On taking up one which had grown 
but little, I found the same phenomena as exhibited 
by the Wistaria, These instances convey a lesson 
, which is taught theoretically in all good treatises 
on gardening, but which is liable to be neglected 
in practice—that in planting from pots, the roots 
should be shaken from the mould and arranged pro- 
erly. No one would forget to do this if the pot were 
crowded with roots; but these cases show that even 
where there appears to be plenty of pot-rooin, the roots 
may have received a direction which they will keep if 
it is not disturbed. I remember I was very careful in 
not disturbing the Wistaria when I planted it, hoping 
to forward its growth by allowing the roots to remain 
as they were. But the result has shown that I was 
wrong, and that the proper mode was to have disposed 
the roots de novo; I should, then, by this time have had 
a flourishing plant many yards high, instead of being 
obliged to begin again. 
The first thing to attend to in out-door planting is, 
trenching the land. This must be done to a consider- 
able depth; say about 2 feet or 30 inches. If an 
orchard or flower-garden is being laid out for the first 
time, the general drainage must be looked to before 
success can be hoped for. But if a new bed only is 
contemplated, or the planting of a single tree, the 
soil must be well disturbed; and if the subsoil is 
inclined to retain wet, an artificial drainage of bricks 
and stones is desirable. The digging must also 
extend much beyond the hole necessary for admit- 
ting the roots of the tree; the further this is done 
the better, as it is often the case that the surround- 
ing soil has not been disturbed for centuries, and 
roots placed in a hole encompassed by such a hard mass 
will not ramify, but will be similarly situated with those 
g=] 
n pots. 
Trees and shrubs should always be planted high, to 
counteract the evils arising from unsuitable subsoils, and 
also to allow the air to get at the roots. People seem 
to think that, provided the stem appears above ground, 
it matters nothing where the roots are, and hence we 
often see newly planted trees covered up to the stem 
with paving stones, or gravel, and perhaps so situated 
that the soil is daily trodden on right up to the unfor- 
tunate prisoner. The nearer the roots are to the atmo- 
sphere, and the more porous the soil above them is, the 
better. I have just planted some fruit trees on the top 
of trenched ground, without digging a hole at all. 
There will in this case be a small mound, visible above 
the surface, and the trees will require a strong stake, 
and careful attention as to watering in dry days in 
spring; but with these precautions, I have no doubt 
the plan will be successful. 
The smaller roots should be carefully preserved, 
arranged round the tree as much as possible, and kept 
near the surface. It thus appears that in transplanting, 
care should be taken to preserve the bunches of fibres 
which are too often torn from the stronger roots, and 
left in the ground. It is to be lamented, that even in 
nurseries too little attention is given to this matter, for 
we often see trees sent out with only a strong stick of old 
root attached, all that was really valuable having been cut 
or rent away. The remedy for this unworkmanlike 
treatment is for amateurs to be more knowing on such 
matters themselves, and to refuse to purchase trees 
which are so roughly treated. Firmly tread down and 
water, and your work is done, always remembering to 
keep a watch as to drought during the first spring and 
summer.— H. B. 
Home Correspondence. 
New Vegetable.—I fully concur in the facts men- 
tioned at p. 101 by Mr. P. Mackenzie in respect to the 
bloom tops of Rhubarb being a useful article in cookery. 
Before Mr. Forsyth paid me a visit I had made it a 
rule to cut off and destroy the blooming stalks of Rhu- 
barb pretty early after they had appeared, considering 
them as likely to rob the other parts of the plant; not 
so now, however. I take care to break out the sum- 
mit and top of the side shoots just as the skin that 
encases them bursts, at which stage I have proved to 
my satisfaction that the article is a great delicacy, in 
tarts in particular, far superior both in delicacy and 
flavour to the stalks of the leaves to my taste. I believe 
that many other useful things might be turned to good 
account which have not yet attracted attention, and 
which are allowed to waste, and I believe that many 
matters have been commenced at the wrong end; we 
have hitherto been wise enough to eat the blossom-heads 
of Cauliflowers, Broccoli, &e., and thrown away the 
blossom-heads, the most delicate part of the Rhubarb, 
and eaten the leaf stalks ; how is this to be accounted 
for! As to the prejudices of cooks in these matters, 
mentioned by Mr. M., I could speak to the correctness 
of the statement ; however, let us hope that matters 
may yet mend. Cooks are not only prejudiced on 
Matters of this kind, but others of higher station are 5 
for instance, home-grown Oranges and Lemons, no 
matter how fine and juicy they may be, I have seen cast 
away as useless, and scouted, merely because they were 
home grown. ow are we to account for this? lam 
at a loss to guess why it should be imagined that we are 
not able to produce Oranges and Lemons in equal per- 
