THE PINE-APPLE. 9 



water, by which means it cau be easily applied and regu- 

 lated to a degree. Nevertheless, I intend to speak of 

 the management that I adopt in the case of pines grown 

 on a bed of leaves and tan for the supply of bottom-heat. 

 To derive top-heat from fermenting material is a thing 

 which, I believe, is now rarely thought of, and is, to say 

 the least of it, an expensive and cumbrous system. 



VAEIETIES OF PINES. 



In making a selection of varieties, it is not necessary 

 to have many in order to keep up a constant supply of 

 first-rate pines. I will not, therefore, give an extended 

 list, but will enumerate and shortly describe those which 

 are considered the best, and indispensable in pine-grow- 

 ing establishments of ordinary dimensions. 



The Queen. — This old and well-known variety still 

 holds its position as one of the best and most generally 

 useful of all pines. It is a free grower, dwarf and com- 

 pact in habit, a very certain fruiter, comes quickly to 

 maturity, is very handsome in shape, and of a rich gold- 

 en colour. Its flavour, as a summer and autumn pine, 

 is not excelled by any other, and it keeps in good condi- 

 tion for three weeks after being ripe. It propagates it- 

 self freely by suckers. From May tiU the end of October 

 there is no pine to excel this for general excellence ; but 

 it will not swell freely in winter, and, as a winter pine, 

 is generally wanting in juiciness and- flavour. The 

 Eipley and Moscow Queens are distinct varieties of this, 

 and both good. 



Smooth-leaved Cayenne. — Taken as a whole, this is 

 the finest pine I know for supplying ripe fruit from 

 October till May. It swells more freely, and is more 



