September 4,1884. ] 
JOURl^AL OF HORTICULTURE AND COTTAGE GARDENER. 
223 
character and the ease with which it is cultivated. The varieties differ 
in height from 1 foot to 6 or 6 feet. They are suitable for nearly all 
situations, and especially for various positions in the mixed border, 
where they come in well for late autumn ; their large, bright yellow, 
showy flowers could ill be dispensed with. 
A few are very suitable for the rockery, amongst the best of which 
may be mentioned H. Hopesii, a recently introduced species of consider¬ 
able value, growing about 2 feet in height, with a fine compact habit, 
and producing large flower heads of a deep orange yellow colour, com¬ 
mencing about the middle of June, and continuing through the summer. 
H. Bolanderi, an extremely showy species, growing a little taller than 
Fig. 39.—Heleuium pumilum. 
the above, but having much handsomer flowers, and with us in a dry 
sandy soil much more fully produced. The ray florets are of a full 
yellow colour, closely set together, and shown off prettily against tie 
almost black prominent disc. They are produced June and July. 
Being much taller than the others this species should be given a place 
near the top of the rockery, as prominent as possible and in the full sun. 
H. pumilum, of which the annexed woodcut (fig. 39) is a repre¬ 
sentation, is, as its name implies, a dwarf rock or border plant of no 
small merit. It seldom grows more than a foot in height, is neat 
in habit, and crowned with pretty flower heads about 3 inches across, 
of a bright yellow tint. In favourable seasons it commences flower¬ 
ing about the end of June, and as the flowers last a long time it is at its 
best during the month of July. A native of North America, very 
handsome and desirable. 
All the Heleniums ripen seed freely, by which means they may le 
easily increased. 3 hey may also be increased by division of the roots, 
which is best done towards autumn.—M. S. 
THE FEUIT EOOM. 
Notwithstanding all that has been said on the matter, it 
too frequently happens that many things besides the legitimate 
occupants of the fruit room find their way thither. Bulbs, 
seeds, lumber of various kinds, and other litter—all, more or 
less, are too often crammed into the fruit room ; and as all these 
things are no doubt useful in their way, we must not be too 
severe in our censure on those who have no other place to stow 
away such things, only it is right to call attention to the sacri¬ 
fice their presence there occasions ; for be it remembered that a 
quantity of fruit, bulbs, and roots deposited all together are 
widely difierent from a like quantity of manufactured goods, 
wood, or iron; for these last-named, being divested of all vitality, 
do not give off any of those gases or exhalations which con¬ 
taminate the premises they occupy; not but that certain chemical 
substances do so, and often to a hurtful extent, but in a general 
way the exhalations from such things are more injurious to 
animal life than to other manufactured goods in their immediate 
neighbourhood. But such is not the case with vegetable sub¬ 
stances when piled together or brought near each other, and 
placed under circumstances so as to be compelled to absorb to a 
certain extent each other’s impurities. For instance, let us take 
two articles, both useful in their way. 
Let us suppose that large bunches of sweet herbs are either 
drying in the fruit room—otherwise, placed there for want of a 
better place ; at the same time some Pears are also I'ipening for 
table. Now, when the atmosphere is charged with the odour 
arising from Lavender, Sweet Marjoram, and other strong¬ 
smelling plants, it is only fair to suppose that a delicate fruit 
like a Peach or a Pear, just in mellow order for table, should be 
tainted with it either more or less and its flavour impaired. I 
know to a certainty that Pears partake largely of the flavour of 
any substance they may have been packed in, where they have 
been so kept and confined in the same as musty hay, sawdust, 
and other substances ; and as the fruit imbibes in that instance 
the flavour of the substance by which it is surrounded, it is only 
reasonable to suppose that it will likewise do the same from the 
atmosphere when that is loaded with impurities of a kind which, 
if not in itself obnoxious and offensive, is certainly at variance 
with what Nature intended for it, and consequently must be 
fatal to the conservative properties of the fruit, if it does not 
impart an improper flavour likewise. Now, taking all these 
things into consideration, it is easy to comprehend the point 
that ought to be attained. A sweet well-ventilated atmosphere, 
such an one as our worthy farmhouse dames like to place their 
milk in—cool, yet fresh and sweet; for as milk imbibes any 
noxious exhalation by which it is surrounded, so likewise will 
fruit, though perhaps to a more limited extent. Consequently, 
if the fruit room could be so contrived as to be out of the reach 
of such things so much the better ; at all events, do not let it be 
encumbered inside with substances likely to create what is not 
wanted. 
A great deal has been said about fruit rooms and the jiroper 
keeping of fruits; but, after all, much of the best fruit that 
finds its way into Covent Garden Market is kept in a very 
homely way, heaped up in some shed or outhouse (very often, 
in fact, in the hop kiln). Apples are turned out from there in 
March and April in a condition which those having more ample 
means have much difficulty to exceed; nevertheless, there is 
much loss amongst them, and the smaller quantity which private 
growers usually have to deal with enables them to keep theirs in 
a manner wherein they can see and examine the stock daily, in 
order to see what needs removing; for, as most fruit rooms are 
fitted up with shelves and are sufficiently capacious to hold all 
the fruit required without being more than two thick, any 
decayed one is much easier discovered. But jirior to the fruit 
room being used it is proper to say a few words on it, beginning 
with its construction. 
This building should not stand in an open exposed place 
with windows to the south, but if possible it would be better to 
shade it from that side, and I'ender the other as open and well 
ventilated as possible, and be sure to have such ventilation at 
top as will enable all noxious gases to escape as they are gene¬ 
rated. Apertures at the bottom of the house will also be neces¬ 
sary, so that the room is fed by a continuous influx of good 
fresh air, and the tainted portion driven off' by the same means. 
This top and bottom ventilation is especially required, and we 
know of nothing worse than a close-ceiled room with no apertures 
for air save the windows midway up the side. A fruit room, to 
