FRUIT. 159 



rich and well-prepared border, made of the same materials and 

 receiving the treatment as described for foliage plants, till the 

 fruiting stage is I'eached, or when the plant has attained full 

 size. Water should then be withheld for about a month, and 

 with a thorough soaking of tepid water applied to the roots at 

 the end of that period, the plant will immediately throw up 

 a bunch of fruit. A high and moderately moist temperature 

 must be maintained to set and develop as many " hands " of 

 fruit as possible ; and when no more will set, the point of the 

 bunch should be cut away. Abundance of heat, moisture, 

 light, and air, with copious drenchings of liquid manure at the 

 roots, will swell the fruit -to its finest size. As it approaches 

 maturity, or about ten weeks after flowering, water must be 

 gradually reduced, and entireh' withheld as soon as the first 

 fruits show colour, with the atmosphere kept as dry as possible 

 to prevent the fruit becoming spotted. As soon as they are 

 all about an equal size and the bunch about half -coloured, it 

 should be cut and hung up in a dry warm place and shaded 

 from bright sunshine, when it will assume a rich yellow colour 

 throughout, in a few days, and is then in a proper state foi' 

 exhibition. A well-grown and properly timed plant will sup- 

 ply a bunch of fine ripe fruit within a week of a given date 

 under careful treatment. The points of merit are : (1.) Size 

 of bunch; (2.) size, equality, and ripeness of the fruit; and 

 (3.) colour, which should be a clear yellow. 



THE CHEERY. 



The Cherry has been cultivated in Britain for its fruit for 

 many ages, and in some parts, particularly in Kent, cherry 

 orchards form an important and lucrative branch of rural 

 industry. As an exhibition fruit it is held in considerable 

 esteem, especially early in the season, when other fruits of 

 high quality and attractive appearance are not plentiful. It 

 ripeifis first of all our hardy tree fruits, and when grown under 

 glass with very little artificial heat, it attains great perfection 

 in May and June, and is then a highly appreciated and much 

 valued dish of dessert. Among the finest varieties for exhibi- 



