The pipings, as the grass is called when separated from the parent plant, shonld be struck under a 
hand-glass, and, when well rooted, should be placed out in a bed not raised above the paths, but quite 
flat ; the distance three inches apart in the rows, and the rows six inches from each other. Here 
they may remain until September, when you may use for a compost, two-thirds of loam from rotted 
tuTTes, and one-third of well decomposed cow-dung. Let this compost be thorouglily mixed. Then 
take pots of the size called forty-eights, and, having a few crocks for di'aining in the bottom, fill all 
the pots half full of the compost ; carefully raise the plants without breaking the fibres, and, adjusting 
the quantity of soil to bring the root up to its proper place, spread the root equally out all round, and 
fill up the pot, pressing the soil gently about the roots, and fiUing the soil in to the suii'ace. The 
roots must not be sunk lower than they were in the ground, but the soil at top should be put level 
with the collar of the plant. A^Tien all the pots are gently watered, they may be placed in a common 
garden fi'ame, with the glass shut close for the fh-st twenty-four hours. The plants will be soon 
established, and all thi'ough the winter wiU require watering but seldom, and all the air they can 
have. The glasses should be off altogether in fine weather. The frames should be kept clean and 
dry, and the plants will go on well tUl March, when you must be prepared with other pots, in which 
they are to bloom. These should be the size called twenty-fom's, and must be drained with about 
an inch thickness of crocks. The soil must be the same as has been afready recommended. Tm-n up 
the pots, and knock the balls of earth out whole ; the top surface may be rubbed ofi' a little, and as 
much compost must be put into the pot as vrill bring the ball up to the surface ; the soil is then to be 
gently pressed down all round with the finger, but so that the fibres are not injiu'ed in the operation. 
They may be now placed in a dry bottom or floor, and have aU the weather imtil they throw up 
their spikes for bloom. Allow but one to go up, break ofi' the others, and, when the buds are 
beginning to swell, take off all but two, or thi-ee at the most; and, as these approach their bm-sting time ; 
tie them round in the middle, and tear down the calyx at all the divisions, that the petals may be 
disengaged equally all round. The advantage of pot cultm'e is found at this season ; instead of 
stooping for houi'S over the bed to tie the pods, you may have the pots handed to you one at a time 
and the labom- is changed to an agreeable occupation. We need hardly say that the flowers are 
better attended to all thi'ough their blooming. The petals are laid in their places as they ai'e 
developed, and the flower, when requii-ed for exhibition, wants no more dressing. When the buds 
are swelling, a little manure water may be used once instead of plain water; this may be made 
with a spade-ftiU of decomposed cow-dung, stm'ed into tlu'ee pails of water. 
[AVhy not exhibit the plants as grown in pots, instead of cutting the blooms ?] 
3^15^111111^113 Jf ntirj0. 
iV«(.' Achimmes. — A Jam'eguia, Warczewitz, intro- 
duced by M. "Warczewitz, from Guatemala to Berhn, 
and thence to Eughsh gardens, is a handsome wMte- 
fiowered variety of A. longiflora ; it has a rosy stripe 
striding from the eye down each lobe of the limb. A. 
Escheriana, Lemaire, is a cross raised at Zurich by M. 
Eegal, between rosea and longiflora ; and is said to be 
handsome; it has the habit of rosea, but is stronger, 
and the flowers are intermediate in size between the 
parents ; the limb rich crimson, the orifice golden yellow 
dotted with purple. A, grandis is an English cross be- 
tween patens and grandiiora, and is a fine large deep 
purple rose variety ; grown by Messrs. Garaway, Mayes, 
and Co., of Bristol. 
Freserving French Beans in a green state. — M. Gehen, 
of Montigny, employs the foUowing method for pre- 
serving French beans in a fresh and green state : — The 
beans are gathered when dry, and are plunged in boiling 
water, taken out again immediately, and allowed to 
stand till they are cool ; they arc then put into a small 
cask, a layer of vine leaves being placed at the bottom 
of the cask, then a layer of beans about six inches 
thick, and so on alternately a layer of vine leaves and 
beans ; but the layer of leaves is to be kept thin, and 
when the cask is nearly full, the top must be covered 
with leaves. A boai'd must be provided to fit within 
the top of the cask, and a good sized stone or weight 
placed on the board for the purpose of pressing down 
the contents. When the pressure has been completed, 
a quantity of salted water is put over the beans, suffi- 
cient to run down and moisten them freely. As this 
water will evaporate more or less, it must be renewed 
from time to time. The beans will, if thus treated, 
keep good tOl the foUowing season, when others are 
fit for gathering, being merely covered over ■n-ith a 
board to keep them clean. They may be used as wanted. 
— Revue Hortitole. 
Oxalis Deppei. — This plant produces fleshy roots, for 
the sake of which it is sometimes cultivated. The 
roots, which are thick fleshy tapering bodies, are of very 
dehcate flavom', and ai-e exceedingly wholesome, form- 
ing a good substitute for Seakale or Asparagus, from 
November to January. This Oxalis reqmres a warm 
sheltered situation, and a rich deep loamy sofl. The 
fe73- 
