466 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
December 19, 1878. 
was ultimately agreed that non-members must pay an entrance 
fee of 5s., receiving also an exhibitor’s pass. The Rey. H. H. 
D’Ombrain, Hon. Sec., then read the correspondence he had had 
with the authorities of the Crystal Palace and Botanical Gardens, 
Manchester, when the proposal already made by the General 
Committee that one exhibition should be held on June 28th at 
the Crystal Palace, and the provincial one at Manchester on July 
12th was ratified ; a resolution, however, was added that efforts 
should be made to secure some other town for the provincial show 
of 1880. Another interesting discussion arose as to whether the 
highest number of blooms for amateurs should be forty-eight or 
thirty-six ; and it was ultimately decided, after the pros and cons 
had been duly weighed, as Messrs. Baker and Jowitt would show 
forty-eight for Mr. Cranston’s cup, thirty-six should be the highest 
amount required for exhibitors this year. The meeting was alto- 
gether a most excellent one, and much interest in the future 
welfare of the Society was manifested. The proceedings termi- 
nated with a hearty vote of thanks to the Chairman. 
The annual dinner took place afterwards, when nearly thirty 
sat down to dinner, the Hon. and Rey. J. T. Boscawen in the 
chair, Dr. Hogg in the vice-chair. The dinner was excellently 
served, and some handsome dishes of Apples were kindly sent by 
Lewis A. Killick, Esq., of Mount Pleasant, Langley, near Maid- 
stone; and flowers from Mr. T. A. Dickson of Covent Garden. 
With the exception of the usual loyal toasts none were given, the 
time being profitably occupied by a discussion on the best way of 
advancing the Society’s interests ;-and a proposal was made by 
the Chairman that a die should be obtained and medals be struck 
off, to be given year by year to various provincial Rose societies. 
The idea was warmly taken up. Several subscriptions were 
announced, including those of the Chairman, Vice-Chairman, 
Messrs. Cranston, Paul, Robins, Hart, Oakes, and others. <A vote 
of thanks was proposed by Mr. C. Turner to the Hon. Secretaries. 
Altogether the Society may be congratulated on a very suc- 
cessful anniversary ; and if, as was suggested, each member would 
endeayour to procure an additional one, the Society would be 
placed on a secure basis. 
ICE HOUSES AND ICE STORING. 
“ONCE upon atime,” as the story books say, I had under 
my charge a large ice house. The well was excavated, or the 
greater portion of it, out of the solid rock. he perpendicular 
sides were as firm almost as adamant and nearly as smooth as 
marble. A portion of the sides, however, about one-third of 
the well, having been broken during the excavations, a lining 
became necessary, and for this bricks were employed. Thus 
two-thirds of the sides of the store were of stone and one-third 
of brick. 
As all who have had experience in ice houses are aware, 
when the houses are opened in the spring, after haying been 
closed for several weeks, it is found that the ice has shrunk 
from the sides, leaying a space all round between the ice pile 
and the walls. It was so in this case, but not equally so all 
round. In one portion of the house the space from which the 
ice had melted was usually more than a foot when the house 
was first opened, in the other only about 6 inches. If I were 
to leave the matter asitis and ask whether stones or brick walls 
were the better preservers, probably a few readers would find 
a difficulty in giving a correct reply. I will not, however, 
keep them in suspense, but will state that the brick walls were 
the best preservers of the ice, for it was there where the vacant 
space was always the most narrow. I was at first a little 
puzzled to account for this, but the reason for the difference 
came on reflection. Confined moisture in a state of vapour is 
the great enemy of ice keeping. Where ice melts there must 
be vapour, but a greater portion of the moisture, I presume, 
was absorbed by the comparatively porous bricks than by the 
closer and more impervious stone. If I were now lining an 
ice well I should line it with bricks. 
In the storing of ice it is usual to place straw next the walls, 
but I cannot perceive the advantage of that practice. It is 
certain that much more air is admitted round the ice than when 
straw is not employed. This air melts the ice, and the melting 
causes he straw to become wet, and further waste must then 
follow. Ihave on more than one occasion placed straw half 
round the house, but never once saw the advantage of the 
practice, and it is now discontinued, and the room the straw 
occupied is now occupied with ice. 
It is a common practice to pound or crush the ice as small 
as possible, and generally the practice is good, the object being 
to prevent air being enclosed in large interstices between large 
irregularly shaped lumps of ice. Where, however, the ice is 
strong and large sheets can be packed in layers there is less 
tageously spread with the ice ; but when the snow hasa tendency 
to melt on being moved it should not be employed. 
The first condition for keeping ice is a well-drained site, and 
the next a cool temperature with a dry surface to the pile. 
The latter can only be secured by ventilation enabling the 
vapour consequent on the melting of the ice to pass away. 
Ice houses after being filled should not be closed so long as 
severe weather continues ; and even when the weather is mild 
and melting commences a little ventilation should be given 
occasionally in order to keep the atmosphere of the store as 
dry as possible. But however good the ice house may be, and 
whatever precautions are taken to preserve the ice, disappoint- 
ment will result if itis not taken from clean clear water. If 
sticks, weeds, or leaves are floating on the surface of the water 
before it is frozen, and the particles become, as they must do, 
attached to the ice, then much money will be uselessly expended 
and labour wasted in filling the house, for such ice cannot be 
kept in any profitable anc satisfactory manner. 
It is most important that ice should be stored in all country 
places, for it is not only a great luxury in summer to the 
healthy, but is often a boon unpriceable to those who are 
afflicted. By its timely application under medical advice ice 
has no doubt sayed many lives ; it is, therefore, incumbent on 
all who have the means of doing so to store ice largely, and 
store it well—_ STEWARD AND GARDENER. 
ROYAL HORTICULTURAL SOCIETY. 
DECEMBER 17TH. 
TuIs the last meeting of the year was rendered interesting by 
a remarkable collection of variegated shrubs, ornamental Conifers, 
&c., from the nurseries of Messrs. Charles Lee & Sons, and by 
extensive collections of Apples of considerable merit. Owing to 
the severity of the weather tender plants were sparingly exhibited, 
still sufficient flowers were staged to make the Council room 
cheerful. 
Fruit Commirrer.—Henry Webb, Esq., V.P., in the chair. 
Mr. Dancer, Little Sutton, sent Reinette de Caux and Dutch 
Mignonne Apples, and the Committee were of opinion that the 
two varieties are essentially identical. Mr. Moore of Warwick 
sent four varieties of seedling Apples. One, a seedling from 
Wyken Pippin, was a very handsome small dessert Apple of the 
size and shape of Golden Pippin. This was thought highly of by 
the Committee, but had been gathered too soon and had become 
shrivelled, Another raised from Bess Pool was also of excellent 
quality—tender in the flesh and of delicate flavour. These the 
Committee would like to see again. The others, too, were not 
thought to be an improvement on existing varieties. Messrs. 
W. Paul & Son exhibited a dish of Theresia Nevill Pear, a new 
variety raised by Mr. John Mannington, the raiser of Mannington’s 
Pearmain Apple. It is of good size, rather irregular in shape like 
Ne Plus Meuris, of a fine firm buttery flesh, and delicate aroma 
with a rich flavour. This is a valuable winter Pear which will, 
no doubt, be heard of again. Mr. Killick of Langley sent a dish 
of an Apple called King William—a handsome, somewhat flattened, 
highly coloured Apple of very rich flavour, which was highly com- 
mended. 
Sir Charles Strickland, Bart., reported on the varieties of cook- 
ing Apples that were submitted to his examination at last meeting. 
Dr. Hogg, raised by Mr. Sidney Ford, “ very like the White Cal- 
ville, probably a seedling from it. Melts perfectly, does not fall 
at all, juicy, slightly acid, very rich and sugary, delicate aroma. 
A first-rate baking Apple. If the tree should prove hardy, healthy, 
and productive, this will be a valuable Apple. I should like to 
try its quality later in the season.” This was awarded a first-class 
certificate. Mr. Sidney Ford exhibited six dishes of Apples, to 
which a letter of thanks was awarded. Messrs. Ross, Coates and 
Co., Dunster House, Mark Lane, exhibited Apples cut im slices and 
dried, received from the United States. They preserved all the 
briskness and flayour of the fresh Apple, and were commended, 
Mr. J. Douglas, Loxford Hall, Essex, exhibited bunches of 
Golden Queen and Royal Vineyard Grapes grown in the same 
house and under the same treatment, the object of which was to 
show the unhealthy constitution of the former, which had begun 
to decay in every berry, while the latter was quite firm and fresh. 
Mr. G. F. Wilson, F.R.S., Heatherbank, Weybridge, sent dried 
fruit of Bananas, which were considered good as a sweetmeat. 
Mr. D. Wilson, The Gardens, Castle Hill, South Molton, sent 
two very handsome Smooth-leaved Cayenne Pine Apples weighing 
respectively 8 lbs. and 74 Ibs., to which a cultural commendation 
was awarded. Mr. W. Iggulden, The Gardens, Orsett Hall, Rom- 
ford, sent a dish of Trophy Tomatoes, to which a letter of thanks 
was awarded. Mr. R. Gilbert of The Gardens, Burghley, sent a 
brace of Taylor’s Montrose Cucumber “ Dispatch,” to which a 
cultural commendation was awarded; also Cabbage Broccoli, 
which was awarded a first-class certificate for its high quality 
air enclosed then when the ice is crushed. Thin layers of | when cooked, the flavour being quite new in the Cabbage 
snow when it is actually frozen and quite dry may be advan- 
tribe. 
