Cxlii PROCEEDINGS OF THE ROYAL HORTICULTURAL SOCIETY. 



gardener's point of view, giving advice as to heating, shading, stoking, 

 ventilation, manures, protection, insect pests and remedies — in fact, 

 he has described the whole routine of Orchid growing, and that is 

 saying not a little, in addition to which he gives a few hints as to the 

 best kinds of houses in which to grow them, with lists of the varieties 

 best adapted to be treated as warm, cool, or intermediate-house plants. 

 The work is illustrated with fifteen process and wood blocks, but we 

 could wish that the references to them had been somewhat nearer, or 

 that the names had been printed underneath. Those amateurs who 

 are always asking such questions as what the temperature of a " cool " 

 or " intermediate" Orchid-house should be, or who wish to grow only 

 a few of the choicest and most satisfactory kinds, will find ample infor- 

 mation in Mr. Burberry's book. 



The Art of Preparing Vegetables for the Table. (London : 

 Hamilton, Adams & Co.) 



When Mr. Iggulden delivered a lecture on " Winter Vegetables " 

 before the Fellows of this Society in January 1892 (vide R.H.S. Journal, 

 vol. xv. p. 73) he called attention to the unsatisfactory way in which 

 vegetables were frequently cooked for table, and intimated that in this 

 respect we had much to learn from our Continental neighbours — par- 

 ticularly the French. To render vegetables palatable it is only 

 necessary to insure their being properly cooked. Doubtless there are 

 many who are well acquainted with the culinary art, but for those who 

 are not we can recommend Messrs. Sutton & Sons' handy little book, 

 which gives all the information required to cook as many as fifty-two 

 different kinds of vegetables. The directions are so clear and simple 

 that, if followed, even a school-girl ought to be able to properly cook 

 anything from an Artichoke to a Vegetable Marrow. u Vegetables 

 in general," say the authors, "need to be cooked quickly and 

 thoroughly, and to be eaten as soon as possible after cooking is com- 

 pleted. . . . All vegetables and other garden produce should be as fresh 

 as possible . . . and early morning is the right time generally to fill the 

 basket for the supply of the house during the day. . . . The practice of 

 allowing vegetables to lie soaking in water for a whole morning tends 

 directly to their injury." It is further pointed out that between 

 boiling and "stewing" there is a vast difference, which should be 

 thoroughly understood. ' ' To servo a dish of greens of any kind with 

 a beautiful colour, a fresh appetising fragrance, and a flavour that shall 

 gratify all palates there must be a little briskness in the cooking." 

 For the sake of convenience the different kinds are arranged alpha- 

 betically, so that the would-be inquirer shall waste as little time as 

 possible in looking up the information, which is of a thoroughly sound 

 and practical nature. 



