196 fEUIT. 



the highest perfection. In preparing for the second year's 

 crop, which should be the most abundant, the same treatment 

 should be given along with a surface dressing of rich manure, 

 and some good artificial fertilisers to assist in perfecting a 

 heavy crop. Strawberries are largely grown and exhibited 

 by amateurs, who tend them with the greatest care, and watch 

 the development of the fruit with as keen interest as they do 

 the opening flower of the seedling pansy, and no care or 

 trouble is spared to secure a favourable verdict to the object 

 of their choice. 



The forcing of strawberries for spring and early summer 

 shows is a process requiring skill and care to ensure success. 

 Some of the best varieties for this purpose are Auguste Nicaise, 

 James Yeitch, Keen's Seedling, La Grosse Sucr^e, President, 

 and Vicomte&se Hericart de Thury. Strong runners should 

 be layered as early in the season as possible, in small pots, 

 among sandy loam and leaf-mould. As soon as they are well 

 rooted, repot into sLx-inch pots, using a compost of old fibry 

 loam and a fourth of well-rotted hot-bed manure, to which 

 a sprinkling of bone-meal, sharp sand, and wood-ashes may be 

 added. Set the plants in rows in an open space, protect the 

 pots from strong sun, and to promote strong growth give occa- 

 sional waterings with weak liquid manure. Give them protec- 

 tion in winter from hard frost, and keep the soU moist to 

 preserve the foliage as long as possible. Introduce them to a 

 temperature of 50' at night about three months before the fruit 

 is wanted ; keep them close to the glass, and raise the heat to 

 60' as the season advances. Thin out, and stake the flower 

 trusses, "ive plenty of air in favourable weather, and liquid 

 manure to assist in swelling the fruit. Strong crowns, slowly 

 forced, with plenty of air, light, and moisture, with judi- 

 cious feeding, should produce a crop of fine fruit, which early 

 in the season is highly valued. The points of merit are : 

 (1.) Size and form; (2.) flavour; and (3.) colour. 



