THE PINE-APPLE. 9 



and much more watchfulness, which, in these high- 

 pressure days, is a powerful argument in favour of 

 deriving all the heat from hot water, by which means 

 it can be easily applied and regulated 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. 



VARIETIES 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 believe I am correct in saying that 

 nearly all pine-growers have discontinued the practice of 

 growing so many varieties as were commonly grown 

 many years ago, and will not, therefore, give an ex- 

 tended list, but will enumerate and shortly describe 

 those which are considered the best, and indispensable 

 in pine-growing establishments of ordinary dimensions. 



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

 holds its position as one of the best for ripening from 

 May till the end of October. It is a free grower, dwarf 

 and compact in habit, a very certain fruiter, comes 

 quickly to maturity, is very handsome in shape, and 

 of a rich golden colour. Its flavour, as a summer and 

 autumn pine, is not excelled by any other, and it keeps 

 in good condition for three weeks after being ripe. It 

 propagates itself freely by suckers. From May till 

 the end of October there is no pine to surpass it for 

 general excellence; but it wiU not swell freely in win- 

 ter, and, as a winter pine, is generally wanting in juici- 



