180 
THE GARDENERS’ 
CHRONICLE. 
[Avevsr 17, 1895, 
Sh at the Joldwynds, and it has been rapidly 
increased until at the present time the plants may 
be counted by the hundred. I have seen the Disas 
for several years n noted how well they are being 
grown here, and I hope the success attending their 
cultivation will long continue, Success may in great 
ibu cool evenly-balanced 
m strong sunshine, a well- 
е grown consists 
f good black fibrous peat, and chopped ‘live 
sphagnum-moss, with the addition of a amall quan- 
tity of coarse silver-sand, 
A nice healthy specimen of the rare Gerbera 
Jamesoni, also South African, grows and flowers 
annually under similar treatment t to that afforded to 
the Diaas, W. Н. W. 
PRESERVING FRUIT. 
I wave read your article, p. 92, on this popular 
subject with much interest, аз lecturer on 
technical education I find few or no subjects more 
fruitful of suggestive queations. Neither does the 
British practice of fruit preserving ав thus illus- 
tra and elucidated differ very widely from 
the American as set forth by Miss Parloe in 
the Gardeners’ Chronicle of August 3, and through 
other sources, As many doubtful and even faulty 
methods of fruit preserving, however, still prevail, 
you have гимн an ы service to our 
rural industri Miss Parloe’s lucid 
lecture the wide publicity a your со olumns. The 
prizes now so generally given for jams, jellies, pre- 
bottled and candi at 
serves, 
tagera’ and other shows, exhibit at once the virtues 
and merits of m of preserving 
*andard of merit to which to appear or compare the 
local exhibits, Not a few of the latter are dreary 
failures in colour- ач keeping quantities, With 
the exception of Raspberries, it would often be diffi- 
cult or impossible to tell d sight what fruit the 
prese made of; the whole are also as a rule 
seriously over-sugared and отег-соо 
e of improvement might чч 
q an obj 
exhibited at village or other shows in the form of 
sample jars or bottles of preserves, pickled or canned 
fruits and vegetables from such makers as е & 
Blackwell, Chivers & Sons, and othe: Alm 
every housewife prides herself on her jellies, ча 
ed fr 
would be the 
name of Mr. J. J. Willis, 
lecture, 
among house- 
wives and housekeepers, Boiling expels the watery 
juices, makes jelly and jam more thick and dense, 
The more dense the more sugar 
гү 
g 
H 
and gives to the үлү of the 2 у» то 
— 7.9 А ллы of 
ei of cookin A ec is 
: nthe afin o of jelly-making dbi leads on а, 
and that i pide 
ia when the inising i 
bsbly be found to be 
t : | an-hour 
goa Will Mr, Willis confer ser ar 
alread) bestowed upon 
of the maximum properties of the gelatinising of 
fruit in the process of preserving them ? Practically 
most of us are familiar enough with the simple test 
of setting our jams and jellies on plates to see if 
are done, Bat scientific time formulas, so as 
further information qd E use of lemon-juice to 
keep fruit white after 
In regard to e S; trawberries (p. 93), after 
in 
€ turer is жп пр оп American ишь 
uns, I can concei о more 
likely process es fill Strawberry bd with fungoid 
germs that would hasten it into worthlessness and 
sheer rottenness, although it has been previously 
fortified with а pound of sugar to а pound of berries, 
and boiled for ten minutes, Unless Mr. Willis has 
something to say in explanation of the 1 
paragraph, I hope no English jam makers w 
tempted to try Miss Parloe’s sunbath on this — of 
the Atlantic. 
This, however, is almost the only paragraph in this 
very useful lecture that may not be read, marked, 
learned, and inwardly digested with pleasure and 
profit on this side of the water: Sun - cooked Straw- 
berries.— Use ripe and the finest fruits; put them in 
the preserving kettle with a pound of sugar to 
one pound of berries, first a layer of fruit, then a 
layer of sugar,and so on. Do not have the mixture 
more than 6 inches deep; place on the fire, and 
atch. When the preserve begins to boil, skim 
caa and сте for ten minutes, Now pour 
the fruit into meat platters, and place in the sun. 
fter iis the sun for twenty-four hours 
put up in jars or tumblers, 
said the sun does not 
but the fruit may be placed on by 
in а sunny room, and let it remain there f. 
days or until it has had its fall sunbath.“ I repeat, 
do not. D. Т. Fish, Lecturer on Technical Education, 
ORCHID NOTES AND GLEANINGS, 
CATTLEYA VELUTINA. 
Tuis is one of the prettiest of its class, and still 
uncommon in gardens, It was first flowered by 
Joseph Broome, Eeq., now of Sunny Hill, Llandudno, 
who then cultivated his Orchids at Didsbury, Man- 
ester. It was supposed by Reichenbach to be 
natural hybrid between C. bicolor and C guttata, 
but there appears to be little to support that theory. 
very fine example of it comes from H. Brittan 
Evans, Esq., Pembroke Road, Clifton, The sepala 
and one are Indian yellow, spotted with chestnut- 
red, the lip beneath the column is rich 
% 
E 
зыў. та pu li running into the 
white side lobes. The blade of the lip is white, with 
le showing extraordi 
ve been sent аы the last few 
The showier is C, оза gigantea, sent 
for the second time by Mr. F. W. More Royal Botanic 
Gardens, Glasnevin, дечи, e large wax-like 
flowers have the se LAS R к] à eee ыы 
colour, the former К many, and the with a 
few bright purple spots, The front lobe of the lip 
is amethyst-purple, with a white fimbriation at the 
granulosa Banneri, is from Mr, John Edwards, ar. 
to G. Banner, Esq., Sher rwood, Sefton Park, Liver- 
Nari OO 
lower sepals have the inner halves of a pale green 
e, and the outer ones pu urple. 
E 
8 
The lip is i at 
streaked with purple. 
The other * forms flowered with Mir 
F. Sander & Co. at St. Albans, viz, C. gr 
e with ей ear yellow inspotted id 2 
chly-coloured lip; C. g. princeps, which 
in size didi pets approaches the С, д. gigantes 
hiec er sepals and petals almost wholly of a rich 
urple; and C. д. Dijanceana, which & 
botanist ке. regard as the most interesting of ; 
them ts amall flowers seem to indicate the 
starting- point ‘of the species, Placing it and C. 
gigantea, they are difficult to reconcile as the same 
species, but the other three supply every link in the 
chain connecting them. J. О'В, 
THE GLASNEVIN BOTANIC 
GARDENS. 
the occasion of a recent visit to Dablin I 
found time to visit the Botanic Gardens of the Irish 
metropolis, The aquatic-house was alone worth à 
visit, so well is it filled with Nymphæas, many of 
which were in flower, including the following species 
and varieties, viz., N. Marliacea, N. n. rosea, N. n. 
carnea, N, Laydekeri rosea, and N, odorata alba. 
Nelumbiums and Nympbæas in great variety and 
perfect health, In the four semi-circular tanks here 
were more of these plants, the following being in 
bloom, viz, Nympbæa stellata, N. s. parvifolia, N. s 
Berlin variety, N. gigantea, N. vig, N. blands, 
М. flava, N. dentata, ЇЧ, Lotus r .0 
— and the large Tulip-like Neinmbient speciosum 
2 
м: 
"he. Orchid: houses contained mor 
han oM ^— 
hundred species and varieties in — Allo 
these plants were in splendid condition—not 81 | 
Камен) one amongst them; and the general І 
cleanliness and the tasteful arrangement of йё 
plants bespoke the care cde iy their cultivation by 
the Carator, Mr. F. W. Moo 
FRUIT AT GLEWSTON COURT. 
Tue cultivation of fruit i is во thoroughly well done done 
the Gardeners’ Chronicle, Fruit is grown in gre& 
— for pas and the whole concern is con 
ducted on s mercial me e based upon 
erience ; in 
and coupled with pry 
р practi 
short, it is one of those 
they were planted t twelve » E 
d at 9 feet, and Plums at 8 feet ар 
tr e now а to 
managed. 
Seedling in one block, and th 
e crop ОП 
enormous one, as every from the 
