August 16, 1883. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
Abundance of stones placed at the bottom of a Vine border in themselves 
•afford no proof of good drainage. We have seen concreted and so-called 
“ drained ” Yine borders positively waterlogged because there were no free 
•outlets for the water, and we have seen drains and outlets provided, and 
these allowed to be silted up, rendering them useless. You had better look 
carefully into the question of drainage, and if you find any defects apply 
the remedy promptly. Your Tines have been also overcropped, and this 
would affect the roots injuriously. The foliage, too, may be overcrowded. 
On the important matter of disposing and managing the laterals you say 
siothing. Overcropping is a relative term. On some Tines such a crop as 
you name would be light, but considering the condition of yours it is too 
heavy, and the fruit could not receive adequate support. You must provide 
healthy roots, even if this involves making a new border, and with good 
foliage you will have satisfactory Grapes. 
Heating Small Houses (D. II. II .).—As you have been twenty years in 
the same situation you will in all probability find out the best method of 
building and heating, as no one can understand your own peculiar circum¬ 
stances so well as yourself. We, however, most willingly aid with such 
suggestions as occur to us. In the first place, as you have a wall partly 
built by all means turn it to account, as the aspect is suitable. You may 
also lessen the necessity for a high wall by sinking the path in the house. 
As to heating, a portable boiler and pipes fixed with indiarubber rings will 
be the best, but more costly at the outset than a flue; and a flue well 
constructed will answer—has, in fact, answered in your existing house. 
Probably the cheapest flue is formed with sanitary pipes, but the first few 
feet ought to be of firebricks. At Sedbury Park this mode of heating is 
adopted, and the Grapes grown there we have seen remarkably fine. The 
plan was described in this Journal three years ago, as follows : “ The 
vineries are span-roofed, running north and south, the shed walls forming 
the north end. They are 2G feet long, 22 feet wide, and 13 feet high. The 
furnace is in the back shed, and the fire is carried on one side of the house 
in a brick flue 18 inches deep and 12 inches wide, inside measure ; then two 
rows of sanitary pipes 8 inches in diameter are inserted in the flue and 
carried across the south end. In the opposite corner I built a hole about 
18 inches square and 2 feet deep ; into one side I inserted the pipes crossing 
the end into the other, the pipes running up the other side (this arrange¬ 
ment is for cleaning out the pipes expeditiously), which enter the chimney 
in the shed wall. The pipes are laid one row upon the other, and the heat 
Is equally dispersed through them ; the pipes farthest from the fire are warm 
as soon as the bricks on the side where the fire enters. The pipes are con¬ 
nected with cement. We always keep a small galvanised wire laid through 
the pipes, and when they require cleaning the corner covers are removed 
and a bunch of Holly tied to the wire and drawn through ; the wire is then 
■drawn back to its place with a piece of string. The fuel used is principally 
cinders from the Hall. One house was completed in 1870, the other in 1871. 
The Grapes are ripened in one house in July, the other in September. 
There are now three cracked pipes which require removing ; that is all the 
repairs that have been needed.” Mr. Matthews of Weston-super-Mare, who 
is a good authority on the subject, subsequently stated that “ unglazed 
sanitary pipes made of fire clay are better than glazed pipes for forming 
flues, as they produce a better heat, and are not so liable to crack as are 
glazed pipes.” The provision above described for cleaning the flues is 
worthy of particular attention. Perhaps this reply may be of some assistance 
to you. 
Names of Fruit (E. J. 13.). —The small red Apple is Margaret; the other 
is the Sugarloaf Pippin. The former is a very old Apple, and is without 
doubt the Margaret of Rea, Worlidge. Ray, and all our early pomologists, 
except Miller. The latter is called Hutching’s Seedling by some persons, 
from being grown by a man of that name at Kensington. (J. Cheal tj- Sons). 
—Sugarloaf Pippin. See above. 
Names of Plants (G. L. R.). —1, Coronilla varia ; 2, Lychnis coronaria ; 
3, Chelidonium majus; 4, Corydalis lutea; 5, Digitalis lutea ; 6, Ononis 
spinosa. (E. K.). —1, Pyrola rotundifolia ; 2, a variegated form of the 
common Cytisus Laburnum ; 3, Alchemilla vulgaris. The specimens sent 
crushed into a small cardboard box, without any pains having been taken 
to keep them fresh, cannot be expected to arrive in very satisfactory con¬ 
dition, and yours were again almost unrecognisable, and it was only by 
long and tedious examination that we were able to determine their names. 
E .).—Begonia semperflorens. You could ascertain the price from any 
nurseryman, but it is not expensive, as it is readily increased both by 
■seeds and cuttings. (R. C.). —1, Spiraea venusta; 2, Spiraea Filipendula 
•fl.-pl.; 3, Spiraea ariaefolia; 4, GUnothera missouriensis; 5, Lysimachia 
thyrsiflora ; 6, Centranthus tuber. (Flora). —Eutoca viscida. ( Meopham ).— 
Perhaps the fungus is a small specimen of Bovista nigrescens, but it appears 
to be more like an immature Lycoperdon giganteum, which after it has been 
growing in the same place for some time produces very small specimens. 
COTENT GARDEN MARKET.— August 15th. 
A GOOD business doing, with prices of soft fruits improved. 
VEGETABLES. 
s. 
d. 
S. 
d. 
s. 
d. 
S 
d. 
Artichokes 
.. .. dozen 
2 
0 
to 4 
0 
Mushrooms 
.. .. punnet 
1 
0 to 
l 
6 
Asparagus, 
English bundle 
0 
0 
0 
0 
Mustard and Cress punnet 
0 
2 
0 
3 
-A.spjirsj?uSt 
French bundle 
0 
0 
0 
0 
Onions 
0 
0 
0 
4 
Beans, Kidney .. Ib 
0 
3 
0 
4 
Parsley .. 
dozen bunches 
3 
0 
4 
0 
Beet, Red 
.. .. dozen 
1 
0 
2 
0 
Parsnips .. 
1 
0- 
2 
0 
Broccoli .. 
0 
9 
1 
0 
Peas .. 
0 
9 
0 
0 
■Cabbage .. 
0 
6 
1 
0 
Potatoes .. 
4 
0 
5 
0 
Capsicums 
.. .. 100 
1 
6 
2 
0 
,, Kidney .. cwt. 
4 
0 
s 
0 
Carrots .. 
0 
4 
0 
0 
Radishes .. 
dozen bunches 
1 
0 
0 
0 
Cauliflowers 
.. .. dozen 
2 
0 
3 
0 
Rhubarb .. 
0 
4 
0 
0 
Celery 
1 
6 
2 
0 
Salsafy .. 
1 
0 
0 
0 
Coleworts 
doz. bunches 
2 
0 
4 
0 
Scorzonera 
.. .. bundle 
1 
6 
0 
0 
Cucumbers 
.. .. each 
0 
4 
0 
6 
Seakale .. 
0 
0 
0 
0 
Endive .. 
1 
0 
2 
0 
Shallots .. 
.lb. 
0 
3 
0 
0 
Fennel .. 
.. .. bunch 
0 
3 
0 
0 
Spinach .. 
2 
6 
3 
0 
Herbs 
0 
2 
0 
0 
Tomatoes 
.ft. 
0 
6 
0 
0 
Leeks 
0 
3 
0 
4 
Turnips .. 
0 
0 
0 
4 
Lettuce .. 
1 
0 
1 
6 
151 
FRUIT. 
s. 
d. 
S. 
d. 
f3 
d. 
s. 
d. 
Apples .. .. 
.. J sieve 
1 
0 
to 2 
G 
Grapes. 
.. lb. 
1 
0 
to 3 
0 
ft • • • • 
per barrel 
0 
0 
0 
0 
Lemons. 
10 
0 
20 
0 
Apricots 
.. box 
2 
0 
2 
6 
Melons. 
2 
0 
3 
6 
Cherries.. 
0 
0 
0 
0 
Nectarines .. 
dozen 
2 
0 
6 
0 
Chestnuts 
.. bushel 
0 
0 
0 
0 
Oranges. 
6 
0 
10 
0 
Currants, Black 
.. 4 sieve 
3 
6 
0 
0 
Peaches. 
dozen 
2 
0 
6 
0 
,, Red 
.. { sieve 
4 
0 
0 
0 
Pears, kitchen .. 
dozen 
0 
0 
0 
0 
Figs .. .. 
2 
0 
0 
0 
„ dessert 
dozen 
0 
0 
0 
0 
Filberts .. 
.. .. lb. 
0 
0 
0 
0 
Pine Apples, English 
.. lb. 
2 
0 
3 
6 
Cobs .. .. 
0 
0 
0 
0 
Raspberries .. .. 
.. lb. 
0 
2 
0 
3 
Gooseberries.. 
.. J sieve 
2 
6 
3 
0 
Strawberries.. 
.. ft. 
0 
3 
0 
6 
HORSE LABOUR IN FARMING. 
(Continued from page 130.) 
The home farmer may feel assured that keeping his horses 
in good condition throughout the year is good policy, because it 
will enaole him without injury to the animals to exact some 
extra labour during the busy periods. At the same time he may 
also feel assured that anything, whether inefficient feeding or 
excessive labour, will have a tendency not only to produce dis¬ 
eases in the constitution but eventually to shorten the life of 
the animals. The latter point is rarely considered sufficiently 
in the management of farm horses, but is very important, and 
the cost of it; for in the purchase of horses, or even if they are 
bred on the farm there are many risks to run, particu larly as 
to the temper and capacity of the animals when they come to 
take their part in the work of the farm. It is therefore desirable 
to have as few changes and as few purchases as possible. When 
it is considered that as a rule a horse will in farm work, when 
fairly fed and treated, continue in work about nine years, taking 
four years of age as the starting point, proves that under ordi¬ 
nary management the horse will diminish about £4 in value 
annually. This at once shows how desirable it is that treatment 
tending to shorten the animals’ capability for work should be 
carefully avoided. 
As farm horses are usually kept upon food produced on the 
farm we must here observe that food must certainly be regulated 
by the description of farm, for in some instances pasture or 
water meadow hay may be very abundant, and in other cases 
very scarce. In some the amount of straw is enormous, in others 
being no more than sufficient for the cows or young cattle. 
However much the quantity and quality of hay and straw may 
vary, it may be asked, Have we any substitute that will supply 
the place of Oats? To this the only answer is, No. If a hoi'se 
is required to be kept in working condition he must have a 
certain amount of concentrated food, and nothing is more suit¬ 
able for the stomach or more conducive to health than Oats. 
To justify this statement let us consider the construction as 
well as the functions of the stomach of the horse as compared 
with that of the ox, an animal which is capable of subsisting on 
a large amount of innutritions food. The stomach of the horse 
is comparatively small, holding about tln-ee gallons, while the 
ox possesses no less than four stomachs, the first of which is 
considerably larger than that of the horse. This difference 
shows, what indeed the habits of these animals also demonstrate, 
that whilst the ox is so constructed as to consume a large quan¬ 
tity of food at a meal, the horse is adapted to consume a mode¬ 
rate quantity and often. Bearing these facts in mind, we con¬ 
sider the smallness of the stomach of the horse. It appears 
evident that he was intended by Nature to consume concentrated 
food, such as grain, principally. Under these considerations, 
although w r e have for many years advised the use of Carrots 
for feeding in the winter months, yet it must be with moderation, 
and not exceeding 10 or 12 lbs. per day per horse. Under any 
and every system of feeding we recommend that rock salt be 
always placed within reach of every horse. 
With regard to the medical treatment of horses out of health, 
there is no better p’an than to employ a respectable and ceidified 
veterinary surgeon, and pay him a moderate annual composition 
to attend and find medicines for all the horses on the farm. 
There is no more dangerous plan than is very frequently pursued 
of employing the village farrier to attend slight illnesses, with 
the intention of calling in a veterinary surgeon only in difficult 
and dangerous cases. It is important that the stabling of 
farm horses be comfortable, without be’ng too close and hot 
