January 4, 1883. ] JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
has deeply corrugated foliage, more after the type of a Savoy. The 
Messrs. Sutton are to be congratulated on its acquisition.—W. L. H. 
THE MADRESFIELD COURT GRAPE. 
It is not because the rarer fruits are at all times the best fruits 
that they are the more appreciated. It is quite common for things 
to be appreciated simply because they are rare, but when we 
have something rare and good it is appreciated for its merit’s 
sake. So it is with the Madresfield Court Grape. This Grape is 
one that only has to be tasted to be appreciated and sought after. 
Some time ago I had the honour of a visit from Mr. Ingram, 
gardener to the Duke of Rutland, when the merits of this Grape 
came under discussion. His advice was, “ Don’t risk too many 
of ’it.” Some time after I was discussing its merits with one of 
our best Grape growers (Mr. Jowsey of Sedbury Park), when he 
related the following. Having sent a dish in the day 
previously of the Madresfield Court, one of the young 
gentlemen inquired of him the name of the Grape, 
which, on being given, the reply was volunteered, 
“ If I were a gardener I would grow nothing but the 
Madresfield Court.” This year, when Mr. Wescott, 
Mr. Hunter, and Mr. Mclndoe visited me after my 
Grapes generally had been favourably commented on, 
the latter remarked concerning the Madresfield Court, 
“ This is the best you have shown us.” So much for 
the opinions of those well qualified to judge as to 
the merits of this Grape. 
I believe that Madresfield Court well grown is the 
most delicious and the most magnificent Grape that 
can be placed on a gentleman’s table. To succeed 
with it fully compensates for all the risk of failure. 
It is free-growing, a free setter, and very prolific. 
Its faults are that it cracks badly, and, worse, if a 
cracked berry escapes attention for a few days all the 
berries near it will quickly decay. It will stand more 
liquor than the Duke of Buccleucb, but otherwise the 
faults of these two Grapes are much alike. To succeed 
with them their roots ought to be completely under 
control. The gardener who succeeds in sending in 
good condition to his master’s table those two magni¬ 
ficent Grapes is most surely is on the path that leads 
to a better position. This"is the possible, nay, pro¬ 
bable, prize obtainable ; and, for encouragement, it 
is now known that these Grapes can be well grown. 
—Joseph Witherspoon, Red Rose Vineries. 
aspect ; it also does well on the Pear stock, although the fruitdoes 
not come so large. Like others of the same size and race, when 
the fruits set thickly it is desirable to thin them, and those re¬ 
tained will become larger and be better both in appearance and 
flavour. The figure represents the size and form of this Pear. 
The skin is covered with russet, the yellow ground colour being 
only faintly visible on the shaded side. This excellent Pear was 
raised by M. Boisbunel of Rouen, and first fruited in 1855. Its 
season of use varies from January till March. 
THE CULTIVATION OF THE CHRYSANTHEMUM. 
During the past few years few plants have deservedly secured 
more favour or become more popular than the Chrysanthemum. 
As an instance in proof, the other day at a fashionable wedding in 
the west end of London I noticed the bridesmaids each carried a 
CULTURE OF HYDRANGEAS. 
Hydrangeas are very useful plants for house and 
conservatory decoration. It is generally the object of 
a gardener to have as much bloom as it is possible 
to have on plants grown in small pots, and if Hy¬ 
drangeas are well treated they are very satisfactory 
in this respect. I have seen them with heads of bloom 
18 inches in diameter in 48-size pots. 
To have Hydrangeas in good condition the stock 
plants should be well exposed to the light in the 
spring, started in a greenhouse temperature so that the 
cuttings should not become weakly. When good 
cuttings can be procured they should be inserted 
singly in small pots, placing them in a close propa¬ 
gating box in an intermediate temperature. After 
the cuttings have rooted place them in a cool frame 
close to the glass, to be well ventilated. Repot 
them into 48-pots, pressing the soil firmly, which should consist of 
three parts loam and one part well-decayed manure. Place them 
out of doors well exposed to the sun and air. The growth they 
will make under this treatment by the autumn will be short and 
sturdy, not more than 3 or 4 inches long. Leave them in the 
open air until they lose their foliage, and winter them in a cold 
frame. About the end of February commence to introduce a few 
at intervals into an intermediate temperature, supply them with 
clear water until the flower truss appears, then supply liquid 
manure until the truss is fully expanded.— A. Young. 
PEAR PASSE CRASANNE. 
This must rank as one of the most delicious late Pears known. 
The fruit, although not large, is very melting and rich, and must 
be classed with such Pears as Josephine de Malines and Bergamot 
Esperen, which are deserved favourites with connoisseurs. Passe 
Crasanne succeeds well on the Quince on a wall having a west 
Fig. 1.—Fear Fasse Crasanne. 
bouquet of Chrysanthemums. Again, except in the neighbourhood 
of London, a few years ago Chrysanthemum societies were almost 
unheard of, but now such societies are in all parts of the country. I 
am also very pleased to hear that this year several new societies have 
been established with considerable success. Whether to the cottager 
and artisan, the amateur or the professional gardener, few plants 
will give more pleasure, greater results, or cause more enthusiasm 
than the one under notice. With a moderate number of varieties 
flowers may be had from the end of September to January, and yet 
how few people know to what perfection the Chrysanthemum may 
be grown. Even from gardeners I have often hjard something like 
the following remarks :—“ Oh ! I don’t grow them for fine flowers, I 
grow them for cutting.” To me this is a paradox, for will not fine and 
perfect flowers answer that purpose ? My idea is, whether it is a 
Chrysanthemum, a bunch of Grapes, or any other thing a gardener 
has to produce, one perfect well-grown specimen is worth fifty of 
indifferent quality. But my object in these notes is to describe the 
methods by which such splendid flowers may be produced as have 
lately been seen at exhibitions, and I will therefore as briefly as 
possible detail my experience. 
