EXTRACTS — HORTICULTURE. 607 
PART 11. 
REVIEWS AND EXTRACTS. 
EXTRACTS. 
HORTICULTURE INTELLIGENCE. 
Mode of Preserving Apples. — Perhaps every thing that can be done may 
be accomplished with a good fruit room and a dry cellar; but where these can- 
not be had, the following method will be found to answer: The apples are taken 
from the tree in the autumn in a pretty ripe state, they are then carried to a 
cool outhouse, and piled in a sort of oblong heap against the wall upon some 
wheat straw. The fruit may lie in this state about a fortnight, and then packed 
in large packing boxes, with ferns or brakens, (fronds of Pteris aquilina) which 
have been previously well dried, placing them in the order of a layer of ferns 
and a layer of apples alternately until the boxes are full; the lids are then 
fastened down, and the boxes carried to a border of a northern exposure, each 
being set upon two cross pieces of wood to keep it fr ee of the damp surface. 
They are then covered with straw and earth, and are allowed to remain until 
required ; one box being lifted at a time as wanted for use. — W. Morison. — 
Cal. Hort. Trans. 
On the Preservation of Grapes and Plums. — At Berlin, grapes are pre- 
served by cutting the bunch when ripe with about one foot of the wood, above 
and below the footstalk. The ends of the wood are dipped in hot pitch to keep 
in the moisture, and the bunch is then hung up in a dry place. The Quetch plum 
is preserved till March by the following method :— Gather them when perfectly 
ripe and dry; put them in a glass jar or bottle, closely tied up, and pitched so 
as to exclude the air; and then bury them in dry soil seven or eight feet deep, 
so as to be out of the reach of any change in temperature or moisture. When 
taken out they must be used immediately. — lb. 
On the Varieties of the Pine Apple. — (Continued from page 51.5.) — 
10. Green Java, called also, the Narrow-leaved Java. — Leaves long, broad, 
palish green, free from any tinge of brown or purple, with small feeble spines- 
Flowers large, dark bluish purple. Fruit oval, sometimes tapering a little to 
the summit, weighing from four to five pounds ; before ripening, light green, 
and lightly covered with meal, when ripe, of a fine clear citron colour. Pips 
rather above the middle size, and flat. Scales cover full one-third of the pips, 
and in long narrow points. Flesh pale yellow, rather soft, juicy, and melting 
with a rich pleasant a,cid. Crown middle sized, leaves not very numerous. 
11. Black Jamaica, Montserrat of Speechly, black Barbadoes of some, 
copper-coloured and tawny of Hort. Soc. Cat. No. 14 — Leaves rather long and 
narrow, slightly spreading, and somewhat keel-shaped, of a dull green, tinged 
with a dark brown colour, and rather mealy. Spines short, regular, and thinly 
set. Flowers purple. Fruit oval, not ranch lengthened, rather compressed at 
