192 FKUIT. 



weeks without much loss in quality or freshness. The starting 

 of the plants should, however, be so timed as to bring the fruit 

 to full maturity and perfection as near to the date of the show 

 as possible, as a fresh fruit is superior to a stale one. In 

 proper pine-stoves, and under ordinary circumstances, Pines 

 take about four months to reach maturity from the time the 

 fruit appears till it is ripe; in summer a little less, but in 

 winter two or three weeks more. 



From the time the sucker is inserted till the fruit is ripe, 

 the plants must be kept moving steadily, with the roots healthy 

 and more or less active. If the roots become unhealthy from 

 any cause, it seriously interferes with the fertility of the plant 

 and the size and quality of the fruit, and special care must 

 therefore be taken that they are in a good healthy medium, 

 neither too dry nor too wet. When growing freely in spring 

 and summer, a thorough watering once a week keeps them in 

 perfect health. Towards the end of autumn they will not re- 

 quire it so often, and Queen Pines thrive best when they receive 

 no water from October till they are started in December 

 or January for ripe fruit in May and June. Black Jamaica, 

 Smooth Cayenne, and otliers of the same nature require to be 

 kept moister at the roots in winter, and every individual plant 

 must then be closely watched, and water given to it only when 

 it is necessary. By keeping the roots always healthy, the air 

 dry and sweet, and giving all the light, heat, and air possible 

 without causing cold draughts, Pine- Apples can be grown to 

 the highest state of perfection and at the least cost. They are 

 seldom grown specially for exhibition, but a few of the finest 

 young fruits will well repay a little extra attention while they 

 are swelling, when competition is in view. 



It is usual to divide Pines into two or more classes in the 

 prize lists of flower-shows, — the Queen and Smooth Cayenne 

 each having a separate class, a distinction which their merits 

 deserve, in the same manner as the Muscat of Alexandria and 

 Black Hamburgh among grapes. A third class is generally 

 provided for " any other variety," in which the large coarse 

 varieties, such as Black Prince and Providence, frequently 

 appear, to the exclusion of the smaller, but far richer. Black 



