188 
out, when a sheltered situation should be chosen for them. 
The best time for shifting them into fresh pots, is early in spring ; 
some shift them before they are set out, and let them make 
fresh roots whilst in the Greenhouse, which is a very good plan, 
particularly for young or tender plants. If any plants are too 
tall, and want cutting back, it should be done early in spring, 
as soon as they begin to grow ; then they have time to recover 
themselves, and make good bushy plants by autumn. 
Cuttings require to be put in at various seasons. From 
Christmas to May, may be considered the best time for cuttings 
in general, but some will require to be put in at various seasons 
throughout the year, according to the state of the shoots, in the 
same manner as Stove Plants. Most of the young plants that 
are potted off in spring, will want shifting into larger pots in 
autumn. While the plants are out they must be attended 
regularly with water. The best time for watering them in 
summer, is as late as possible in the afternoon, then they have 
all the night to refresh themselves. If watered in the morning of 
a warm day, they will dry again almost immediately. Plants 
should not remain out too long in autumn, as they are liable to 
have too much wet. The middle of September should be the 
latest, but give them full air as long as the weather will permit. 
Seeds of Greenhouse plants should be sown early in spring ; 
the beginning of February is a good time, then the plants get 
strength before winter; and the sooner seedlings are potted off 
the better. 
In preparing mould for the plants, it should be chopped up 
with the spade altogether, turf and all, and not sifted as is the 
general practice, and a great reason of plants not succeeding; for 
by sifting it all the stringy and rooty part of the mould is lost, 
which is certainly the best part of it, for it keeps the soil light 
in the pots, so that the roots can spread themselves regularly, 
which is not the case when sifted, for then it gets close together, 
and often bakes as hard as a brick, so that it is impossible for the 
roots to get through it.” 
189 Dessert Apples and Pears. A correspondent of the Gar- 
dener’s Gazette, who signs himself W. P. A., Newmarket, has 
given in that much-improved and now excellent Gardeners’ 
Newspaper, lists of the best twelve dessert Apples and twelve 
Pears for espalier training, with remarks which are evidently 
