HORTICULTURAL SOILS. 



65 



the paste is to keep in the steam and with it the aroma of the 

 stew. If properly done, the potatos become throughout im- 

 pregnated with the aroma of the onions and of the meat, and are 

 unequalled in flavour by any other form of cookery. When the 

 whole is cooked, take up the slab of paste carefully and place it 

 upside down on a hot dish, and tumble out carefully the stew 

 over it. There should be just a little gravy, but never a lot of 

 gravy as if it were a soup. The paste, if well made, becomes 

 also impregnated with the aroma of the stew, and is very nice 

 and juicy if it is not made too thick. Such is a real Irish stew. 

 Practically it is a potato stew cooked by steam. In the English 

 mode of making an Irish stew the whole aroma escapes with the 

 steam and is lost. There are not many that can make a real 

 Irish stew, unless they have been taught by Irish people. 



In conclusion, I would remark that it is no more possible to 

 make a good cook by giving him or her recipes on paper than it 

 is possible to make a good pianist by giving him or her a piece 

 of music on paper. Practice and intelligence — and shall I say 

 an appreciative diner ? — are essential to the evolution of a good 

 cook. 



HORTICULTUEAL SOILS. 

 By Mr. J. J. Willis. 



[Read March 22, 1898.] 



The question of soils must always be an important subject to 

 horticulturists, for the reason that if a plant is to grow up 

 strongly and freely, it must have not only good and abundant 

 food, but a suitable and healthy abode. Science, as, well as 

 practice, have demonstrated the fact that some kinds of soil are 

 more suitable than others to certain plants, and it is found that 

 the value of different soils for horticultural purposes is greatly 

 dependent upon the original material from which they were 

 made, and upon the state of fineness to which they have been 

 reduced. 



FOKMATION OF SOILS. 



All soils have been formed by the disintegration of rocks, 

 through the prolonged action of water, air, and frost ; and in 



F 



