Horticulture. 



522 



[June, 1912. 



the right stage, the pan is removed from 

 the oven, and the contents cooled by a 

 stirring constantly with wooden hoes or 

 paddles. The slowly solidifying juice 

 may then be run on to mats or into 

 moulds or earthern pots according to 

 the local practice. A convenient mould 

 used in Coimbatore consists of a large 

 log on one side of which numerous square 

 holes are cut, so that the jaggery is 

 produced in small cubes which are very 

 convenient for marketing. 



The best jaggery ought to have a 

 yellowish brown colour, and should 

 exhibit crystalline grains distinctly. 

 When a scratch is made the stuff must 

 be hard and present a white surface. 

 Such a jaggery fetches the highest price. 



Summary. 

 1. Cane should be properly ripe when 

 cut ; it should be neither underripe nor 

 overripe; 



2; A proper furnace must be con- 

 structed to economise fuel. 



3. A proper mill should be fixed to get 

 the maximum amount of juice. 



4. A proper pan should be used to boil 

 juice in a short time and with less fuel. 



5- Canes should not be allowed to re- 

 main long after cutting without being 

 milled. 



6. Juice should be boiled immediately 

 after crushing and should be strained 

 properly. 



7. Lime in proper proportion should 

 be added to reduce acidity of juice before 

 boiling. 



8. All tbe scum must be very carefully 

 removed. 



9. Care should be taken not to boil 

 the juice very briskly over a very hot 

 flame from firewood. 



10. The pan must be removed from 

 the fire-place at the right time. 



11. Jaggery to be made into moulds 

 to suit local taste and market. 



12. Jaggery should be carefully tied 

 into bundles in cane trash for storing, if 

 not, immediately sold. 



(Signed) D. BALAKRISHNAMURTI, 

 Farm Manager. 



HORTICULTURE. 



SOME DIFFICULTIES IN FLOWER- 

 SHOW SCHEDULES. 



(Being a Paper read by the Rev. W. Wilks, 

 M. A., Secretary of the R.H.S., atthe 

 Affiliated Societies' Annual Con- 

 ference held on October 11, 1911.) 



(From the Journal of the Royal Horticul- 

 tural Society, Vol. XXXVII. Part 3, 1912.) 



I venture to think there is no more 

 fertile ground for error and misunder- 

 standing, and consequent friction, than 

 is provided by the wording of many of 

 our Flower-show Schedules. Speaking 

 with more than a quarter of a century of 

 practical experience in forming and inter- 

 preting Schedules, I am profoundly im- 

 pressed by the subtleties and limitations 

 of language to express clearly and accu- 

 rately the meaning intended by the 

 Schedule-maker with absolute exactness 



—and yet of all things a Schedule should 

 be exact. The very nature of the sub- 

 jects involved— both floral and indivi- 

 dual — render the task most difficult. 

 Flowers, fruits, and vegetables, all three 

 are so full of variations and complexities 

 of nature and definition, that only wide 

 experience, intimate knowledge of gar- 

 den life, and a thorough understanding 

 of tbe genius of th'e English language, 

 can enable anyone to frame a schedule 

 successfully. As to the individual ele- 

 ment in the difficulty, there are some 

 who, on the issue of an Act of Parliament, 

 a County Bye-law, or a Flower-Show 

 Schedule, at once set to work to discover 

 its discrepancies and loopholes, and to 

 manipulate them to their own advantage. 

 Here, therefore, I would give my first 

 advice. When a Schedule-maker has 

 drawn up his Schedule, attack it actively 

 from a quibbler's point of view, and get 



