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JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. [ December 13, 1864. 



the chamber as well as in the exposed pipes. If these 

 chamber-pipes are hot enough, then there is nothing wrong 

 in the heating. These chamber-pipes will be most efficient 

 in heating the slate if placed not far from it. If the pipes are 

 hot, and yet the slate does not become so, open a few holes, 

 say a couple of inches square, in the bottom of the chamber 

 communicating with the air of the house, passage, &e. 

 Lime or salt will destroy the worms in your leaf mould ; the 

 former will be the safest, as salt in excess would injure your 

 plants and cuttings. Cocoa-nut refuse will save you from 

 the worms, but it will be as bad a conductor of heat as the 

 rough leaf mould, and if it become dry at the bottom will keep 

 all the heat about the slates. Instead of this 18 inches of 

 rough leaf mould, use some 5 or 6 inches of sand or roughish 

 ashes, and if the slate becomes hot they too will be so. . For 

 all tender things, however, for which you require extra heat, 

 you should have a glass hand-light, &c, to place over your 

 cuttings, as that will keep the heat from radiating. From 

 80° to 90° will be high enough for the tenderest.] 



EOSES BUDDED OjS t THE BLACKBEEEY. 



I hate tried this and the buds did not take (see page 456). 

 I have budded Maurice Bernardin on the Sweet Briar this 

 summer; it has taken and made wood. — W. F. Radclyffe, 

 Sushton. 



EOYAL HOETICULTUEAL SOCIETY'S FETJIT, 

 VEG-ETABLE, AND EOOT SHOW. 



This, which was termed an "International Show," com- 

 menced on Wednesday last, and terminated, so far as 

 perishable fruit and vegetables were concerned, on Saturday 

 last ; but the other objects will remain till the 16th. There 

 were upwards of eighty classes in the schedule, but as no 

 money prizes were offered — merely certificates bearing a 

 money value according to the receipts — in many of the classes 

 there was little and in some no competition. The Show, 

 nevertheless, was a large one, and the display made by the 

 Apples and Pears, of which it was principally composed, 

 was very extensive and good, and served in some measure 

 to compensate for the small quantity of hothouse fruit shown. 

 Not only did they closely fill a range of tabling running 

 almost the whole length of the conservatory, but they ex- 

 tended into both the adjoining arcades. 



Though there were classes for collections of fruit from 

 fruiterers and private growers, Messrs. Webber & Co., of 

 Covent Garden, were the only English exhibitors. Their 

 collection was well arranged for effect, and con sisted of a noble 

 Smooth-leaved Cayenne Pine Apple in the centre, two others 

 of less size, two Black Jamaicas, and two Queens, Black Hani- 

 burgh and Muscat Grapes, Prickly Pears, Tangerine Oranges, 

 twelve splendid specimens of foreign-grown Uvedale's St. 

 Germain Pears between 8 and 9 inches long and 6 in dia- 

 meter, and weighing collectively 29} lbs. ; Catillac, Easter 

 Beurre, and Glou Morceau, very fine ; Reinette du Canada, 

 Calville Blanche, and Gloria Mundi Apples, Pomme d'Api, 

 Matthews' Eliza Pear, &c. The merit of this fine collection 

 was recognised by a first-class certificate. 



Pine Apples were very poorly represented as regards 

 numbers. By far the best were two noble Smooth-leaved 

 Cayennes, from Mr. Ingram, gardener to Her Majesty at 

 Frogmore, each weighing about 7} lbs. A Black Antigua, of 

 3 J- lbs., from Mr. Neale, Banbury, was second, and a Smooth 

 Cayenne of 3 lbs. 12 ozs. from Mr. Wallis, Astle Park, third ; 

 a Black Prince, of 7 lbs. 6 ozs. coming also from the same. 

 The best Queen was one of 3 lbs., from Mr. Heather, gar- 

 dener to R. Pulford, Esq., Thames Ditton. 



Grapes were very good for the season, but the exhibitors 

 were few. There were only two of White Grapes, Mr. Till- 

 yard, Bentley Priory, who was first ; and Mr. A. Ingram, 

 Highgrove, Reading, second, both having large, regular 

 bunches of Muscat of Alexandria, large in berry, and beau- 

 tifully ripened. Of Black Hamburgh, both in the class for 

 six, and in that for three bunches, Messrs. Lane, of Berk- 

 hampstead, were first, with fine bunches, large in berry, and 

 well coloured ; and Mr. Hill, Keele Hall, whose name is a 

 guarantee for the quality, second; Mr. Frisby, Sleafbrd, 

 third. Bunches cut from the large Vine at Cumberland 



Lodge, were again shown on this occasion by Mr. T. Ingram. 

 In Any other Black kind, fine bunches of West's St. Peter's, 

 from Mr. Tillyard, were first ; and Barbarossa, from Messrs. 

 Lane, second ; Lady Downes', from Mr. Frisby, third. Messrs. 

 Lane likewise exhibited fine baskets of Black Hamburgh, 

 Barbarossa, Black Prince, and Esperione, in the Miscella- 

 neous Class. 



Peaks, both of dessert and kitchen kinds, were nu 

 rously shown, and the former comprised many fine exa me - 

 of Glou Morceau, Easter Beurre, Chaumontel, Beurre Ranee 

 Passe Colmar, Winter Nelis, Vicar of Winkfield, &c. 



For twelve dishes, Mr. T. Ingram was first, with Prince 

 Albert, Chaumontel, fine and highly coloured, as indeed 

 were most of the others in his collection ; Easter Beurre, 

 Shobden Court, Glou Morceau, Vicar of Winkfield, Knight's 

 Monarch, Groom's Princess Royal, Jean de Witte, Winter 

 Nelis, Moccas, and Passe Colmar. Mr. Cox, gardener to 

 W. Wells, Esq., Redleaf, who was second, had likewise an 

 excellent collection, the fruit set out upon Ivy leaves, and 

 whiBii comprised Baronne de Mello, Old Colmar, Josephine 

 de Marines, and others already named. Mr. Lumsden, gar- 

 dener to Lady M. Hamilton, Sleaford, was third. 



In the class for six dishes the competitors were more 

 numerous. Mr. Tillyard was first with Chaumontel (finely 

 coloured), Passe Colmar, Beurre de Ranee, Glou Morceau 

 (very large and fine), Easter Beurre, and Josephine de 

 Malines. Mr. Phillips, gardener to J. Barton, Esq., Ponte- 

 fract, was second ; Mr. Ford, gardener to W. Hubbard, 

 Esq., Horsham, third. Several collections in this class were 

 for various reasons disqualified, and among them one from 

 I. Corbiere, Esq., Cerisy Belle Etoile, Normandy, which 

 contained fine examples of Uvedale's St. Germain, a kitchen 

 Pear, under the name of Belle Angevine, Easter Beurre, 

 very fine, but in duplicate, and Colmar des Invalides. 



In- three dishes Mr. Beasley, Twyford Abbey, Acton, was 

 first with good fruit of Chaumontel, Glou Morceau, and 

 Easter Beurre ; Mr. Earley, Digswell, second, and Mr. A. 

 Ingram third. The best single dish was Glou Morceau, from 

 Mr. Ford ; and Beurre Diel, from Mr. Westbrook, was second. 



The heaviest five came from Mr. Murray, gardener to the 

 Rev. D. Williams, Tring Park. The kind was Glou Morceau, 

 very large, but the weight was not stated ; next came Chau- 

 montel, from Mr. Plester, and, third, Glou Morceau, from 

 Mr. Phillips. 



In kitchen Pears the best single dish was Catillac, fine, 

 from Mr. Ross, gardener to C. Eyre, Esq., Newbury ; large 

 and fine Uvedale's, from Mr. Scrymger, were second, and 

 the same kind, from Mr. Cox, third. In no case did the 

 weights of these dishes appear remarkable. 



Apples were very numerous, and in some of the collec- 

 tions very fine. For twelve dishes Mr. T. Ingram was first, 

 having, amongst others, Blenheim Pippin, Gipsy King, an 

 Apple of his own raising, a good keeper, and of excellent 

 flavour ; Court Pendu-Plat, Ribston Pippin, Claygate Pear- 

 main, Rosemary Russet, Old and Scarlet Nonpareils, and 

 Fearn's Pippin. This was a very fine collection, and many of 

 the fruit were highly coloured. In the latter respect, however, 

 those from Mr. Cox, of Redleaf, were the most remarkable ; 

 several of them were naturally high-coloured varieties, and, 

 ripened in the fine climate of Kent, they were almost dazzling, 

 and threw a ruddy glow around them. They consisted of 

 Brabant Bellefieur, Col. Vaughan, Baddow Pippin, Golden 

 Winter Pearmain, Ribston, Blenheim, and Cox's Orange 

 Pippins, Scarlet Winter Pearmain, Stunner Pippin, &c. 

 This collection, and that from Mr. Betteridge, Milton Hill, 

 Steventon, were equal third ; excellent ' collections from 

 Messrs. Lane, St. Mary's Cray, and Mr. Ford, being second. 

 In six dishes Mr. Betteridge was first, Mr. Kaile second, 

 and Messrs. Lane, St. Mary's Cray, third. In this class 

 were shown fine examples of King of the Pippins, Court 

 Pendu-Plat, Fearn's Pippin, Adams' Pearmain, Scarlet Non- 

 pareil, Loan's Pearmain, and Spanish Pearmain, bearing 

 considerable resemblance to the Blenheim Pippin, but stated 

 to be distinct from that kind, being earlier and keeping 

 longer. There were several other good exhibitions in this 

 class. In three dishes Mr. Betteridge was first with King of 

 the Pippins, and Blenheim and Ribston Pippins, of good size, 

 and finely coloured; Mr. Ford second, with Golden Reinette, 

 Blenheim and Herefordshire Peai-main; and Mr. Bentley 

 and Mr. Kaile third. The best single dish for flavour was 



