February 26, 1885. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
1G7 
at the one who trembled most under his load. This, perhaps, was 
better than, as we say in Ireland, to be “ schaming.” Now for the re¬ 
sult, which is, I think, the best proof of the utility of trenching. In 
due time the first crop that was planted in this trenched soil was 
Brussels Sprouts without the least manure ; these reached the height 
of from 3 to 4 feet, well studded from bottom to top with fine firm 
sprouts. Such a remarkable growth I have not seen since, and 
proved, I think, in a marked manner the utility of deep soil. Doubt¬ 
less the roots travelled to the full depth of the soil and spread in all 
directions, and these roots decaying would form a certain amount of 
food for future crops. 
Some time after Raspberry canes were planted upon the same 
ground, and such monster canes and heavy crops of fruit would 
almost astonish even Mr. Iggulden. In another part of the same plot 
Peas were grown to a great height with very heavy crops. The varieties 
I do not now remember, but they were staked with straight Hazel 
rods with fine side sprigs. The pods of Peas hanging between the 
stakes formed a very pretty sight from the ends of the long lines. Other 
vegetable crops were grown equally as successful with comparatively 
little manure. For some years after leaving the above-mentioned 
garden I was employed in others, but chiefly under glass, so had but 
little experience in the kitchen gardens. 
About seventeen years ago I took charge of the gardens here, my 
first and only head place. One day the housekeeper came into the 
garden and said, “ We never have Peas after July or August. They 
are always covered with mildew.” This is a ver} T old garden, the soil 
quite black with vegetable matter, and when I took charge of it the 
soil was about 12 inches deep, overlying poor hard marly soil. With 
the experience of my boyish days, and the tall Brussels Sprouts in mind, 
I commenced by deepening the soil a little every winter as time 
would afford, a trench being opened at one end of a piece of ground. 
A little of the surface soil with any other vegetable matter, such as 
leaves that had been used for hotbeds tbe previous year, was thrown 
into the trench, the hard bottom being well broken up and mixed with 
the black soil ; when too hard for a strong steel fork the pickaxe was 
used. We were not at all so particular as many of your correspon¬ 
dents in bringing several inches of this soil to the surface, for when 
well mixed with the old vegetable soil it gave it new life and was in 
a position to be made better. Winter after winter we trenched and 
retrenched part of the garden until most of our soil is as good 3 feet 
down as upon the surface. The result was, Peas generally free from 
mildew and bearing until destroyed by frost ; Ne Plus Ultra, still the 
best Pea I think, bearing crops until the blossom is destroyed by 
frost. Scarlet Runners, of which we never sow but one crop, bear well 
until November. All the Brassicas do equally well, especially Brussels 
Sprouts and Cauliflowers. Potatoes, which are generally considered 
surface-rooting, delight in a deep well-drained soil. I have taken up 
from a single set of the Champion 18 lbs of good Potatoes. In 1883 
single sets of the Reading Hero produced 15 lbs. of sound Potatoes, 
which were exhibited in our local seed shop windows, and the 
smallest produce of any set in the whole plot would be over 10 lbs. 
The roots of Potatoes 1 have found over 3 feet down. 
Many object to deep loosening of the soil because the roots go 
down out of the reach of sun heat, but I think the secret of good 
fresh succulent vegetables, especially the Brassicas, is in having well- 
drained deeply worked cool soil. Who has not seen Cauliflowers in 
August with their leaves drooping in shallow soil and their roots long¬ 
ing to get out of the reach of the sun’s rays and to where they could 
obtain moisture to lift their drooping heads ? 
Mr. Iggulden speaks of bonemeal and other manures applied 
liberally near the surface, but unfortunately we are not all blessed 
with employers with such long and well-filled purses as Mr. Iggulden, 
and have to resort to deep cultivation as a substitute for copious 
dressings of manure. I do not know a kitchen garden crop that is 
not benefited by deep cultivation of the soil. The roots of kernel and 
stone fruit trees should doubtless be kept as near the surface as 
possible, as the sun heat is ot the greatest advantage to these if suffi¬ 
cient moisture is retained in the surface soil.—W. 0., Fota Island, 
Cork. 
KIDNEY POTATOES. 
These are very numerous, but many of them are inferior. It would 
be interesting to have the pedigree and history of all the Potatoes now 
offered to us. Could anyone name a better kidney Potato for very early 
culture than Myatt’s Ashleaf ? I do not think they could. When true it 
is dwarf in growth, very prolific, as early as any other, and of the finest 
quality. This is one of the few kidney Potatoes we find it profitable to 
grow. Gloucester Kidney is another which follows it with the same 
charac’er. It resists the di-ease, crops heavily, and is of capital quality. 
Covent Garden Perfection is our third kidney, and it is an excellent one, 
being compact in growth, very prolific, perfect in quality, and not liable 
to disease. Another kidney, and my list is closed. This is Snowdrop, a 
new one sent out by many firms in 1884, but I had it two years before 
that from a friend in its own county — Northamptonshire, and after 
three years’ trial I can speak of it in the highest terms. It combines two 
qualities not often found in Potatoes—viz* it is good for table and exhibi¬ 
tion. It is very hardy, grows robustly, bears a large crop of beautiful 
white tubers, and they are of the finest table quality. It is affected by 
di-ease so little that it might almost be said to be disease-resisting, and as 
a main crop kidney it has no equal. For exhibition and table it should 
be grown everywhere. The raiser of this grand Potato, whoever he be, 
deserves the thanks of every Potato eater, and all who grow it cannot 
fail to appreciate bis work.—A Kitchen Gardener. 
THE LITCHI. 
This famed fruit is now so frequently seen in Covent Garden Market 
and the leading London fruiterers’ shops, that it is familiar to many 
persons. We have, however, several inquiries respecting it, and in 
reply to them submit tbe following figure and particulars :—The Litchi is 
esteemed one of the finest fruits of the East, is tbe produce of Nephelium 
Litchi. The tree is a native of China and the East Indies, and war 
Fig. 21*.—Nephelium I/tclii. 
introduced to this country by the celebrated Warren Hastings. The 
fruit is the size of a Date, and grows in loose spikes. They are covered 
with a scaly hardish rind, which is red on one side and green on the other, 
containing a delicious white, sweet, subacid pulp, and a large somewhat 
obovate brownish seed. The Chinese preserve the fruit during winter 
by drying it in the same way as Prunes, and they use it in their tea, to 
which it communicates its fine subacid flavour, which is preferred to th e 
sweetness of sugar. In the dried state they have of late years been im¬ 
ported to this country, and although they are necessarily inferior to tb<* 
fresh fruit, still they preserve much richness of flavour. The Litchi is 
cultivated extensively in the southern provinces of China and the 
northern provinces of Cochin China, as it is impatient of either too much 
heat or too much cold, and the fruit is produced in the greatest perfection 
in the provinces of Fo-ki-en, Quan-tong, and Quan-si. Supplies of the 
fruit are packed in tin cases with spirits and honey, and transported to 
Pekin for the Emperor’s use, and even the trees themselves are conveyed 
thither; being sent off when in flower, the fruit is generally lipe on 
arrival at Pekin. When eaten to excess the Litchi is said to create an 
eruption over the whole body. 
VINERIES. 
I am not aware of having said anything on this subject to justify 
Mr. Molyneux’s remark (p. 149) of “ his failing to see that my plans are 
