358 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ October 25, 1883. 
exportation to England, together with others that are more rarely sent. 
In several cases the specimens were extremely fine, but it was notable 
that in more than one instance English exhibits of an American variety 
were even superior to the home productions. This was especially the 
case with King of Tomkins County, of which a dish of even handsomely 
coloured fruits was sent from Nova Scotia, and was perhaps the most 
beautiful in the collection, yet in Messrs. T. Rivers’ contribution from 
Sawbridgeworth the same variety was represented by fruits considerably 
larger though less highly coloured. Again, good fruits of a variety 
named Holly were shown, which appears to be identical with the well- 
known Beauty of Kent, and in several English collections equally fine or 
finer specimens were notable. A particularly handsome Apple was 
Chebuct Beauty, a rival in size to Peasgood’s Nonesuch, but of an 
intensely deep, rich, shining red colour ; a variety in Mr. L. A. Killick’s 
collection named Batchelor’s Seedling was precisely similar to this in 
colour and form, equally handsome, but smaller. An extremely beautiful 
variety of American origin and a great favourite in some districts is 
Maiden’s Blush; the fruits are of moderate size, of a delicate wax-like yellow 
tint with a soft rosy blush on one side—a most pleasing contrast of hues. 
In its native land it is valued as a culinary variety, and is much used for 
drying in the approved transatlantic method. De Rocas Seedling is 
another variety distinguished by its pretty colouring; it is also a medium- 
size Apple, creamy-white, streaked freely with rich rose. Munson Sweet 
was an attractive Apple, yellow, with rosy streaks on one side and 
scattered on the other. Nicnac is also a pretty variety, yellow with a 
rosy crimson side. Chenango Strawberry is a conical variety prettily 
streaked with red, and Hutching’s Golden Ball is a fine yellow Apple of 
good size and even form. These are the most showy varieties, and the 
others are as follows—Sweet Russet, King of the Pippins, good in size 
and colour ; Gravenstein of Waugh, Gloria Mundi, Peck’s Pleasant, 
Dutch Codlin, Fallawater, Catashea, Yellow Belle Fleur, Emperor 
Alexander, Flushing Spilzbergen or Yandevere, Gravenstein, Reynard, a 
large yellow Apple, globular in form, and about 3 inches in diameter ; 
Fall Jeannetting, Drap d’Or, red and yellow, pretty ; Talman Sweet, 
Hubbardson’s Nonesuch, Catshead, very large ; Porter, a fine yellow 
Apple ; Concord Pearmain, Blue Pearmain, Blenheim Pippin, Rhode 
Island Greening, Lyscom, Baldwin, Rambo, and Cooper’s Russet. 
CURIOUS OR LOCAL VARIETIES. 
From some of the southern and western counties numbers of local 
varieties bearing homely or curious names were shown, and in Somerset¬ 
shire these were particularly notable. The cider Apples were not, 
however, largely represented, or an interesting array of names would 
have been provided. Such titles as the Pawn Apple, Lopen Never 
Blight, Cup of Liberty, Golden Farmer, Sugar and Cream, and Honey¬ 
comb are of frequent occurrence. The last-named is a pretty Apple 
about 24 inches high, yellow streaked with very bright crimson, but 
most of the others mentioned are not distinguished by any great 
external charms. The Ten Commandments in the Herefordshire collec¬ 
tions is said to owe its name to the number of cells observable when the 
Apple is cut transversely. In other contributions we notice the Purse- 
mouth, Fox Whelps, Dog’s Nose, Sheep’s Nose, Striped Pitcher, Egg 
Apple, Pigeon, Hall Door, in one case named the “ Kitchen Door,” Wax 
Apple, Fairy Apple, Summer Strawberry, and Lady’s Finger, with many 
other characteristic or fanciful titles. 
Amongst the Swedish Apples several names occur which sound strange 
to English ears, but with the exception of one variety they do not 
demand special notice ; this one, however, the Akero, is said to be a great 
favourite in Sweden, and possesses a very distinct flavour. The Apple is 
about 2^ to 3 inches deep, and 2^ inches in diameter, with a deep eye 
and slender stalk, sometimes having a prominent fleshy projection on one 
side ; it is dull yellowish in colour, tinged with rosy crimson and dotted 
thickly with a darker tint on one side. The flavour is slightly acid, but 
very distinct and rich. 
The Blue Pearmain included in the Chiswick and Nova Scotia collec¬ 
tions is a curious American Apple which, as the name implies, frequently 
comes with a bluish tint that is especially noticeable when the fruits are 
freshly gathered. This is due to a knot of “ bloom ’’ which forms upon 
the surface of the skin and bears some resemblance to the bloom of 
Grapes. The Apple is also of good flavour either for eating or cooking, 
but is preferable for the latter purpose. 
The Lady’s Finger is represented by two different forms, one in Mr. 
Killick’s collection and the other from Herefordshire. The former, 
which is that known in Kent, is also said to be called Turkey’s Egg in 
Yorkshire. It is cylindrical and conical, 3 to 4 inches deep, green 
streaked and spotted with crimson. The Herefordshire Lady’s Finger 
is more conical, about 3 inches deep, yellow streaked and spotted with 
red, and deep red on one side, a projection at the side of the stalk being 
very prominent. Both are pretty Apples and of good cooking qualities. 
One dish of Pigeon is noteworthy in the Essex collections, where it is 
said that scions were obtained from Baron Yon Winterfeldt, near Ham¬ 
burgh. It is of a strange dull ivory tint, darker on one side, and bearing 
a peculiar “ bloom,” somewhat after the style of the Blue Pearmain 
already mentioned. It has been fancifully named Pomme de Jerusalem, 
because the four cells are disposed in the form of a cross. 
As another though widely different curiosity may be mentioned a 
box of fruits of the true Service Tree, Pyrus domestica, sent from the 
Oxford Botanic Gardens, in which is a very fine specimen of this 
tree, probably the largest in the kingdom. The fruits are small, egg- 
shaped, very austere when fresh gathered, but after “bletting” like 
Medlars, which they then somewhat resemble in flavour, it is much liked 
by some persons. 
CONFUSION OF NAMES. 
As might be expected, the Committee have had considerable work in 
determining the true names of the Apples showD, for much confusion has 
evidently prevailed in all districts, as not only have some old Apples 
gained fresh names in different districts, but some well-known varieties 
have been strangely confused. The following few examples will indicate 
this :— 
Shotcn as Determined to be 
Counsellor. 
Rymer de Caldwell. 
D. T. Fisli and Poor Man’s Friend 
Cheshunt Pippin. 
Hamilton’s . 
Newtown Pippin. 
Cobham... 
Belle Dubois. 
Emperor Napoleon. 
Formosa. 
Red Hawthornden. 
Betty Geeson . 
Lord Clyde . 
Downton Pippin. 
Old Nonpareil. 
Lord Nelson. 
Flemish Beauty . 
Reinette Grise. 
Flower of Kent. 
Pott’s Seedling. 
Grenadier. 
Warner’s King. 
Golden Reinette. 
Broome Hall. 
Barker’s Seedling . 
Gadd’s Seedling . 
Cox’s Pomona. 
Calville. 
Devonshire Queen . 
Spice Apple . 
Rendell’s Pippin. 
Gloucester Pippin . 
Reinette de Canada . 
Lord Exeter’s Favourite . 
Yorkshire Beauty 
Yorkshire Greening 
Warner’s King 
Harrold’s Pippin 
Hambledon Deux A ns. 
Evagil 
Dutch Mignonne 
Gloria Mundi 
Small’s Golden Pippin 
La Fameuse 
Yorkshire Beauty 
Ringer 
Golden Noble 
Small's Golden Pippin, 
Stunner Pippin 
Nelson’s Glory 
Count Pendft Plat 
Kentish Golden Knob 
Tower of Glamis 
Tower of Glamis 
Lord Derby 
Stirling Castle 
King of the Pippins 
Beauty of Kent 
Warner's King 
Beauty of Kent 
Emperor Alexander 
Cox's Pomona 
Red Autumn Calville 
Pitmaston Golden Pippin 
Court of Wick 
Blenheim Pippin 
Warner’s King 
Hick’s Fancy 
GLOXINIAS. 
These are not so difficult to grow as is too generally, I think, sup¬ 
posed. The flowers are produced in great profusion, and for richness and 
variety of colour are not easily surpassed. The most that can be said 
against them is the flowers are too fragile and short-lived to be very 
serviceable in a cut state. 
They are, however, very useful and telling in specimen glasses for 
dinner-table decoration. Another recommendation is, they may be had 
in flower at any time of the year ; and where choice, easily grown, con¬ 
sequently cheap, flowers are in request, I would recommend their more 
extended cultivation. Having grown a batch of seedlings this year, and 
thinking a few cultural hints may be both serviceable and seasonable to- 
those of your younger readers who may feel dispo ed to grow a few 
plants next year, I give my mode of procedure. The seed should be 
sown as early in the season as circumstances will permit. It may be sown 
either in a seed-pan or pot. Fill the pot three parts full of any rough 
material to act as drainage, on which place about an inch depth of 
finely sifted soil. Leaf soil and sand passed through a fine sieve is what we 
use. Make this perfectly level, and sow the seed evenly over the surface. 
Cover the seed very lightly with some of the same soil, give a gentle 
watering through a very fine rose, and place a piece of glass over the 
whole to prevent evaporation. On the top of this put a piece of paper, 
which will act as a shading as well as do away with the necessity of 
watering too often. The less watering the better. At the same time the 
surface soil must never be allowed to become dry. The seed will germi¬ 
nate freely in a temperature of about G0°. Keep a sharp look-out for 
the seedlings’ appearance. When they show themselves remove the 
paper and shade only from the rays of the sun. Directly they are large 
enough to handle prick them out in pans or pots about 1^ inch asunder. 
When they begin to touch one another pot singly into thumb pots. Three 
parts peat to one of good loam, with a little silver sand and some char¬ 
coal broken small well mixed together, makes a very good compost to 
grow them in. In due time they will require another shift. Four-inch 
pots will be found quite large enough to grow them in the first season. 
They do not like overpotting. The drainage should be good, and they 
should be potted moderately firmly. Keep them close to the glass in a 
genial temperature, say G0° to G5° by day, and even higher with ventila¬ 
tion ; water only when necessary, and shade from the direct rays of the 
sun. Water should be kept off the foliage as much as possible. 
With the above treatment very creditable plants may be grown and 
flowered the same year. Indeed our batch of seedlings, which are now 
flowering profusely and will continue doing so for a month, were only 
sown on the 23rd of April. When the flowering period is over they may 
either have a rest given them or be grown on. That depends upon when 
they are wanted to be in flower. Any good sorts that the cultivator 
wishes to increase are readily propagated by the leaves. Insert the leaves 
into a pan of sand or leaf soil, and they will in due time produce bulbs 
that will ultimately make as good plants as the parent.—J. RICHARDSON, 
Calverton Hall, Notts. 
MOSS ROSE—LITTLE GEM. 
Moss Roses are favourites with everyone, the neat flowers, delicate 
or rich colours, distinct appearance, and pleasing fragrance, render 
