December 13, 1883. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
511 
Having thus briefly described our room I will venture to offer 
a few remarks upon the mode of cutting and bottling the Grapes. 
The bottles must be perfectly clean both inside and out. Having 
filled them with clean soft water place them in the racks. This 
is best done some days before the Grapes are cut. Muscats are 
the first to claim attention. We like to cut these as scon as the 
foliage is ripe, and before much of it has fallen off. If left until 
the Vines are bare many of the bunches will be brown on the 
sunny side through exposure, greatly marring their appearance, 
also being much against their keeping. 
Ripe Muscats are easily damaged if shaken or roughly 
handled; therefore sever them gently from the Vines by means 
of a pair of secateurs, with as much wood as can be obtained. 
Trim off any knobs that will not easily go into the necks of the 
bottles and hand them to your assistants. When as many have 
been cut as can conveniently be carried proceed with them to 
the Grape room and place them in the bottles, returning for 
another lot. In this way two or three pairs of hands can soon 
clear a vinerv. These details may appear trifling to some, but 
they all contribute towards success. With some of the bunches 
only very short pieces of wood can be obtained; these should 
be placed together in the Grape room, as they will require more 
frequent attention than the others to keep them supplied with 
water. 
Some writers maintain that it is immaterial which end of the 
wood is inserted in the water, the Grapes keeping equally well 
either way, but such is not in accordance with our experience. 
We have several times proved, when the wood beyond the bunch 
was placed in the water, the stalks of the berries soon began 
to shrivel, the berries themselves following suit. 
The later kinds, such as Lady Downe’s, Gros Colman, Ali¬ 
cante, Ac., we do not cut until after Christmas. About this time 
of the year we examine the Vines and shorten the wood beyond 
the bunches to three or four eyes, which greatly facilitates their 
removal when the time comes. 
The temperature of the Grape room should not be allowed to 
fall below 4U°, and very little above this figure is required at any 
time. At all times avoid an arid atmosphere, which will cause 
the berries to shrivel. Great care should be exercised in filling 
np the bottles not to spill any water on the bunches, or decay 
will inevitably follow. Once a week every bunch should be 
examined, and any decaying berries promptly removed. Those 
with the smallest speck of decay should not be left, for they will 
eventually have to be taken out, and are better removed at once 
as soon as detected.—A. Barker, Hindlip Gardens. 
CHOU DE BURGHLEY. 
The opinions respecting this vegetable are so various that the question 
arises as to whether the divergence is due to taste or to there being 
spurious varieties. I confess to having but a very indifferent opinion of 
“ Cabbage Broccoli,” which I considered identical with the “ bastards ” 
not infrequently in Broccoli, especially the autumn or early winter 
heading kinds such as Snow’s Winter, which in stocks not uncommonly 
finding their way into commerce are more “ rogue ” than true, and form 
heads like a Cabbage, hearting well, and ultimately forming useless heads 
of Cauliflower. I thought if Chou de Burghley were no better than these 
it were poor indeed, hence it was through prejudice condemned before 
trial, and I certainly was not prepossessed in its favour by what others 
had to say in its commendation. To solve matters to my own satisfaction 
I procured a packet of seed, sowed part in March and part in April. The 
plants were in both cases put out when ready. The first sowing gave 
heads by October simultaneously with the Cabbage sown at the same 
time, and had much of the Sugarloaf Cabbage character similar to 
Shilling’s Queen, only the heads were not so large—rather they were not 
so heavy and close-hearted. Some were cut and boiled, and as I am 
particular about having vegetables well boiled they were in capital 
condition, “ tender as a chicken,” and the quality excellent, being mild 
in flavour, not having the strong flavour of autumn Cabbage, nor Cabbage 
sprouts or Coleworts. I found Chou de Burghley tender and good ; but 
I failed to detect the “smack” of Broccoli flavour, which is not any 
disadvantage in my estimation, as open-headed Broccoli are about the 
strongest flavoured vegetable I know. There is one thing in particular I 
like it much for, and that is not forming a close hard heart like a 
Cabbage, as it does not “ split ” like the Cabbage in wet weather as fully 
two-thirds of our autumn Cabbage have done this season, also Savoy, and 
there is not a single “rogue” in any of the plants from the two sowings, 
the plants being very even and all hearting well. Chou de Burghley is 
as “ hard as nails,” wet does not split its head, frost does not wither it, 
and it forms a first-class winter vegetable ; indeed is a very delicious- 
flavoured Cabbage Broccoli, surpassing anything in delicacy of flavour of 
the Brassica tribe in the winter season. When cooked it is of a pale 
green colour, the hearts are of course white, and I can only say, Well 
done, Gilbert.—G. Abbey. 
Cinchona Ledgeeiana. — The paragraph noted below appeared in 
“Cassell’s Magazine,” which may prove misleading to anyone not 
acquainted with the subject. Cinchona Ledgeriana has been known in the 
colonies for many years, and it is by no means proved that the particular 
variety known as C. Ledgeriana comes true from seed. “ C. Ledgeriana is 
a new species of Cinchona which promises very well. The bark is said 
to yield 10 to 13 per cent, of quinine. Hitherto the difficulty has been to 
obtain seeds, but an authority on these matters has now succeeded in 
getting them and raising seedlings for those interested in the plant.”—X. 
SINGLE CHRYSANTHEMUMS. 
We alluded to this “new departure” type last week ; and as some- 
of our readers suppose that the flowers referred to are varieties of C. 
coronarium or C. frutescens, we have engraved one to show that they 
are forms of the ordinary Chrysanthemum indicum or chinense. This is 
apparent by the foliage, which is identical with that of the popular 
favourites. These single Chrysanthemums, which we are informed were 1 
first brought into notice by Col. Teesdale of Winchester through Messrs. 
Cannell & Sons of Swanley, are not only likely to become popular for vase- 
decoration, for which purpose the ordinary double forms are fully too 
heavy, but they are naturally late in flowering, which renders them 
additionally acceptable, and the foliage is usually free from mildew. 
Mr. Cannell states, that although the foliage of the fading double forms 
in his nursery is now as white as millers, the leaves of the singles are as 
green as Leeks ; and certainly all the examples that have been sent to 
us were free from the unsightly parasite. During the week we have 
received flowers of the type under notice from Mr. H. Lister, gardener to 
Lord Brooke, Easton Lodge, Dunmow, cut from plants that were raised 
from seed sown in the present year. One of the varieties is blush white, 
bearing a general resemblance to the Paris Daisy, and is named Mrs. 
