500 JOURNAL OF HORTICULTURE AND COTTAGE GARDENER . [ Dceember 1,1881. 
I cut back all these Vines to within a foot of the front sashes, and 
trained up two rods from them the following season, fruiting 
them in I860.” Further on he says—“ If, instead of permanent 
vigour and productiveness, an immediate return were the object 
aimed at, I have no hesitation in saying that such a Vine would 
have yielded 50 tbs. of Grapes the following autumn.” I feel 
confident that such an able cultivator would not have tolerated 
this unlimited growth if it had exhausted the borders to such an 
alarming extent that Mr. Iggulden supposes, or have been no 
permanent benefit to the Vines. Like Mr. Iggulden, I never saw 
any harm apparently result from Vines bleeding, but who knows 
what such Vines might have done had they not bled ? 
Now to the statement of “An Old Grape-Grower” where 
he says, “ If he cuts them down in winter to the point below 
where free growth was encouraged he will simply cut off the best 
buds that would, if left, produce the best bunches and finest 
Grapes.” Would “An Old Grape-Grower” not do the very 
same with Vines grown on a more restricted system, or would 
they be left the whole length ? If cut back at all the best buds 
would be cut off, as they are generally near the top, especially 
when restricted. If “An Old Grape-Grower” grows a pot 
Vine under whatever system he likes, he cannot obtain the buds 
as good at the bottom as the top. If he was to cut it back for 
planting, or rub off the buds when breaking into growth—if he 
wanted to shorten it, how would he retain the best portion of the 
cane and do it? It would be interesting to know bow he prunes 
his Vines. If, on the spur system, how does he manage without 
cutting off all the best buds ? for they are not either on restricted 
or unrestricted Vines at the base of the growth.—W. Bardney. 
CYPRIPEDIUM SPICERIANUM. 
Amongst the many beautiful Cypripediums which are now in 
cultivation, the one represented in fig. 80 (p.499,) is likely to take 
a prominent position as a popular favourite with Orchid-growers. 
It is unquestionably one of the most beautiful in the genus, and that 
it is already becoming appreciated is evident from the high prices 
realised for small specimens at auction sales in London. Not 
many weeks ago a plant with two growths in a 54-size pot was 
sold for sixty guineas—a rather long price for so small an 
example. An Orchid in such demand as this will no doubt 
receive the careful attention of propagators, and it may be soon 
expected to become more abundant and cheaper. 
The species is a native of the East Indies, whence plants were 
sent to Mr. Spicer several years ago, and from him they passed 
into the possession of Messrs. J. Veitch & Son of Chelsea. It is 
an ally of the well-known C. insigne, having narrow bright green 
leaves and one-flowered scapes. The flowers are especially 
notable for the large pure white dorsal sepals, which are slightly 
green at the base, and have a central purplish line from the base 
upwards. The lip is neat in form, reddish brown in colour, with 
a narrow margin of pale green. The petals are green with red 
streaks and dots, and prettily crisped at the margin. The stami- 
node is broad and one of the attractive features in the flower, 
being bright purple, contrasting strikingly with the handsome 
white dorsal sepal. 
The accompanying engraving was prepared from a specimen 
recently flowering in Messrs. Veitch’s Chelsea Nursery, and 
faithfully represents the leading characters. 
STRAWBERRY FARMING—THE FUNCTIONS OF 
ROOTS. 
I HAVE read in your Journal with much interest and instruction 
Mr. Raitt’s excellent articles on Strawberry farming. If I under¬ 
stand correctly the sentence at page 443, Mr. Raitt thinks that 
a Strawberry has two sorts of roots which perform separate func¬ 
tions in the economy of the plant. I do not think that such is 
the case in any plant, and I shall endeavour to explain how roots 
grow, how they take up nourishment, and how assimilation takes 
place in the higher plants. 
From the embryo the root strikes downwards into the soil, and 
having at its point or root-cap a number of small cells called the 
spongioles. This root-cap covers the outermost cells of the grow¬ 
ing point, and forms a shield to the root when growing in the 
hard soil. The primary root throws out secondary or lateral 
rootlets, which continue spreading as the plant grows. At the 
apex of every root and rootlet the cells of the spongioles are 
continually forming so long as the plant is growing. These cells 
have closed but permeable walls, hence all nourishment from the 
soil must be in a fluid state. The nutrient fluids are absorbed 
by the cells on the principle of endosmose and exosmose. This 
principle constitutes the property which all fluids and gases of 
different densities possess—viz., diffusing and intermixing through 
a permeable membraneous wall till they become of equal density. 
As the cell-sap in the cells of the spongioles has a higher specific 
gavity than the moisture of the soil a strong current is set up, 
whereby the thinner fluid of the soil presses into the cells, push¬ 
ing upwards the denser cell-sap, and so on from cell to cell till 
the fluids become of equal density. The farther progress of the 
nutrient fluids into the vegetable tissue is carried forward by 
capillary attraction, centrifugal force, and the evaporation from 
the leaves. A small portion only of the cell-sap passes out into 
the soil. It is found by experiment that this portion of the cell- 
sap is always acid. This acid helps to dissolve the necessary 
salts out of the soil for the well-being of the plant. W e often see 
the small roots of plants as if they were eating into hard stones. 
The acid of the exosmotic current dissolves the stones, thereby 
enabling the roots to absorb the soluble saline matters indispen¬ 
sable to the plant. 
As long as a plant is in life and vigour it must have access to 
water in order to form organic substances from inorganic food 
materials. This water is entirely supplied by the roots ; and all 
roots, whether near the surface or deeper down, perform, so long 
as they are in a growing state, the same functions. Young and 
vigorous roots near the surface, and revelling in abundance of 
food materials supplied by a liberal top-dressing, will perform 
their functions much more vigorously than those deeper down in 
soil that may be partially exhausted of the necessary ingredients. 
The substance besides water which forms the bulk of plants is 
carbon. Carbon forms about 50 per cent, of the ingredients of 
plants. Cellulose, lignin, starch, gum, and sugar are all com¬ 
pounds of carbon and water. The great bulk of this carbon is 
derived from the atmosphere by the decomposition of carbonic 
acid (carbon dioxide). On the leaves and green part of plants, 
but more abundantly on the leaves, are small pores or openings 
called the stomata. Surrounding the stomata are crescent-shaped 
cells with very thin walls containing chlorophyll, the source of 
the green colour in plants combined with particles of protoplasm. 
I may remark in passing that protoplasm is the essential consti¬ 
tuent of all cells ; and as cells, either separate or combined, are 
the elementary organ of all plants, so protoplasm is the true life 
of the cell and the formation and origin of all new cells and all 
new development. The stomata form a connection for interchange 
of gases between the intercellular spaces in the body of the plant 
and the outside air. The chlorophyll cells act as guards for 
closing and opening, more or less, the stomata as required. Iron 
is an essential constituent of chlorophyll, and its action is very 
languid without access to light. Through the action of chloro¬ 
phyll plants decompose carbonic acid from the atmosphere, taking 
up the carbon by the stomata and liberating the greater part of 
the oxygen. Light and heat are necessary for an energetic action 
of chlorophyll, which is essential for the full vigour of the plant 
in order that it may perfect its fruits and seeds. The want of 
light and heat in a cold sunless summer makes the action of the 
chlorophyll languid, hence unripe fruits and immature grains. 
Thus it is the leaves that are principally concerned in the process 
of assimilation, and the roots in the absorption of fluid nutriment, 
and both are necessary for the formation of new organic com¬ 
pounds in the plant. It is beyond the scope of this article to 
refer to the various other movements and changes that are con¬ 
tinually going on in a growing plant. 
Different species of plants absorb different nutrient matters 
from the soil, and it is on this selective power of plants that the 
basis of true agriculture is founded—viz., the rotation of cropping. 
I quite agree with Mr. Raitt, however, that as in his case, where 
rotation of cropping cannot be practised, there is nothing better 
than liberal top-dressing from the compost heap. Artificial 
manures are only stimulants, and in large quantities soil-ex¬ 
hausters.—J. S., Arbroath. 
CHRYSANTHEMUM SHOWS. 
Closely following the principal London exhibitions the three 
midland towns, Northampton, Birmingham, and Wellingborough, 
have held satisfactory shows, well maintaining the credit of hor¬ 
ticulture in their respective districts. The rapidly extending 
popularity of the Chrysanthemum is evidently not confined to the 
neighbourhood of the metropolis, and year by year the shows are 
increasing in number and importance. 
NORTHAMPTON.— November 22nd and 23rd. 
Ten years of steady progress have placed this Society in a sub¬ 
stantial position amongst provincial horticultural societies, and, 
judging by the results at present attained through judicious and 
energetic management, the future advancement will be rapid and 
satisfactory. The Exhibition held upon the above dates was probably 
