122 



THE FLORIST AND P0M0L0GIST. 



bottles. These Grapes must be examined every week, and the imperfect 

 berries taken off with scissors. Chloride of calcium is to be used to absorb 

 the dampness of the atmosphere. 



Mr. Rose Charmeux preserves the largest portion of his Chasselas, and 

 even his Frankenthal (Victoria Hamburgh) Grapes until the end of April. This 

 method is so successful that the Grapes are as plump and the stems as green 

 as when taken from the Vine. 



The following is the plan of Dubreuil for using the chloride of calcium : 

 — Until now the only means used to get rid of the dampness which arises 

 from the fruit in the fruit-room, has been to ventilate it during ten days 

 before closing up the house. This plan has serious objections. In the first 

 place, it causes the temperature of the room to become the same as that of the 

 open air, which often injures the fruit. It also introduces air less charged 

 with carbonic acid, which is quite as objectionable ; besides, it is exposed to 

 the light, which hastens its maturity. JBesides, this method can only be used 

 in dry weather, and when the temperature is above the freezing-point. Now, 

 as this is seldom the case in winter time, the fruit is consequently subjected to 

 the dampness of the fruit-room. 



To overcome this difficulty, we recommend to use chloride of calcium,, 

 which must not be confounded with chloride of lime. This comparatively 

 cheap article absorbs nearly double its weight of moisture, and becomes deli- 

 quescent after being exposed a short time to the damp air. 



In order to make use of the chloride of calcium, make a wooden box lined 

 with lead, 20 inches square and 4 inches deep, which must be raised about 

 1 6 inches from the floor, on a small stand inclined a little at one side. In the 

 middle of the inclined side place a spout. This apparatus being placed in the 

 fruit-room, put in it about 3 inches deep of chloride of calcium, very dry and 

 porous. As it melts the liquid runs out through the spout into a stone jar 

 underneath it. If all the chloride of calcium is melted before all the fruit is 

 taken out, you must renew it. About 40 lbs. are sufficient to keep a fruit- 

 room dry, used at three different times. 



The liquid which is obtained by this plan should be carefully kept in stone 

 jars and tightly covered until the next fruit season. Then, when the fruit-room 

 is again filled, pour the liquid into an iron pot and evaporate it. It is then 

 again fit for use the next year. 



DISEASE IN THE GLADIOLUS. 



In many of the largest collections of Gladiolus in the country we have both 

 seen and heard of a disease which has made its appearance in this now favourite 

 flower. The form it takes is that of premature ripening. The foliage becomes 

 pale and gradually dies away without the flower-spike making its appearance. 

 Until this season we have never observed this disposition in the habit of the 

 plant, and we are sanguine in the hope that what has appeared to us and to 

 many others who are interested in the welfare of this fine autumnal flower to 

 be an epidemic disease, will prove to be only a condition induced by the pre- 

 sent hot and dry summer. It is only in sharp, light, or dry soils that we have 

 detected it ; and the following statement of M. Loise, the extensive cultivator 

 of the Gladiolus at Paris, goes far to confirm the opinion we entertained on the 

 subject. 



M. Loise recommends frequent and abundant watering in dry weather if 

 it is desired to have a fine bloom of Gladiolus. " Some people," says he, 



