REMARKS OK THE KINDS AND CULTIVATION OF STRAWBERRIES. 361 
Bijou, Countess St. Germains, Gipsey, Ibrahim Pacha, Jenny Lind, Jehu Superb, la 
Belle d’Africa, Mignon, Madame Rosetii, Madame Mulley, Ne Plus Ultra, Picta, Reine 
des Fra^ais, Virgil, Ylolinchi, Yeatmanyanum, and Wintonia. There are several others 
equal to the foregoing, but nothing superior that I know of. Having done all in my 
power to render the cultivation of the Pelargonium perfectly intelligible to amateurs, I 
have only to add, that certain success attends them if they follow the directions I have 
laid down ; at least I am emboldened to state as much, from the fact of many cultivators 
of this tribe of plants having expressed their perfect satisfaction at the result of similar 
suggestions, as humbly offered by me for their guidance. 
REMARKS ON THE KINDS AND CULTIVATION OE 
STRAWBERRIES. 
By Henry Bailey, Gardener to George Har court, Esq., M.P., and the Countess of 
Waldegrave, Nuneham , Oxford. 
The management of the Strawberry for forcing has been ably described by Mr. Fleming in 
a former number of this Miscellany, and a few’ hints upon its successful cultivation in the 
open ground may, perhaps, not prove unacceptable to those who desire to have this 
agreeable and innocuous fruit in the state of perfection to which the high culture of the 
present day has brought it. 
While the cultivation of the Pine Apple (one of the most noble of our exotic fruits) has 
become less a consideration among the highest classes of society, and that fruit has become 
plebeian since the large importations from the West Indies, — while our markets are 
inundated with foreign Grapes, Peaches, Plums, and Apples, the British gardener need not 
fear that the “ Comte de Paris ” will lessen the value of his “ British Queen.” The 
flatness and insipidity of Strawberries gathered for some time, the tenderness of the fruit, 
and difficulty of packing in large quantities, must ever make home-grown fruit of this kind 
valuable ; added to this, its freedom from acetous fermentation, and other unwholesome 
properties, its facility of production in large and small gardens, make it, perhaps, the most 
desirable of all fruits, whether for the splendid table of the prince, or the humble one of 
the poor cottager. 
It is not intended, in the course of this paper, to enter into the legendary history of this 
fruit, or to quote from the arrangement made by the Horticultural Society, at Chiswick, 
many years ago ; the writer, however, would mention this with becoming deference, as the 
most systematic attempt to classify the varieties of the strawberry which was ever made ; 
but most of the kinds there mentioned have become obsolete, and are succeeded by others 
with qualities far surpassing their predecessors. Neither is it intended to say anything 
respecting the history, origin, or ancient culture of it ; those who seek for this may consult 
“ Loudon’s Encyclopaedia,” “ The Transactions of the Horticultural Society,” &c., but 
simply to take up the subject as it exists in the present day, to enumerate the best kinds 
for various purposes, and to describe a course of culture which has been crowned with great 
success in the production of an abundance of fine and well-flavoured fruit. 
In treating the subject, it may be well to consider what are the kinds most suitable for 
the requirements of a large establishment, for the various purposes of the cook, the 
confectioner, and the dessert; and from these remarks, the cultivator upon a small scale 
will be able to select kinds suitable to his less comprehensive purpose. 
The cooks and confectioners prefer those kinds which, are of a brilliant colour, and 
which have sufficient sharpness of flavour to predominate fiver the mass of sugar with which 
they are amalgamated in the processes of preserving. For the purpose of making jam, 
creams, and for juice, the scarlet strawberries are best ; but for preserving whole none are 
equal to the Elton Pine. The varieties of scarlets are numerous, some of them ripen much 
VOL. i. — NO. XII. 3 A 
