June 4,1891. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
459 
note your intention in the future. Garnishing is acceptable when 
appropriate, but what you refer to as “ oil for the salad ” was a little too 
rancid to be palatable. You will observe we have taken care not to 
reveal your identity. 
Tomatoes Falling- QT. i?.). —Upon further investigation ot your 
plants we find them infested with the dreaded Potato disease—namely, 
Phytophthora infestans. There are two methods of treatment—1, To 
destroy the plants, but that is of no use unless you also destroy the fungus. 
Therefore wash the house with a 10 per cent, solution of sulphate of 
iron, and apply a dressing of that substance to the soil at the rate of 
half an ounce to the square yard ; then you may put in fresh plants 
with a chance of success. 2, Spray the plants with Bordeaux mixtirre 
made according to the following formula :—Sulphate of copper 6 lbs., 
dissolved in 4 gallons of hot water ; quicklime 4 lbs., dissolved in 
4 gallons of cold water. Mix the two together by pouring the limewash 
into the copper solution slowly, and dilute to 22 gallons with cold water. 
This must be sprayed, not syringed, on the plants, so as to wet them 
thoroughly on the under side of the leaves as well as the upper, also 
the stems; in fact, every part. Eepeat, if necessary, in twelve or 
fifteen days. We commend the spraying of all plants infested with the 
dreaded Phytophthora infestans on its very first appearance, particu¬ 
larly the Potato and Tomato. The above is a 2| per cent, solution of 
sulphate of copper. It must not be exceeded, and if applied in time 
will destroy the fungus. If the foliage is very tender employ a weaker 
solution, but not less than 2 per cent. The advertised “Anti-Blight” 
is found to destroy fungoid growths and not injure plants. 
Grapes Scorched and Rusted (.7. H .').—We are sorry you did 
not write to us before, as it is not in the power of man to make the 
shrivelled berries plump again, or the rusted berries clean. All the 
former must be cirt out, and as many of the worst of the latter as can be 
done without spoi ing the bunches. It is possible the border has been 
moist enough on the surface by the dripping from the plants (which 
ought to be avoided by having a close stage) but too dry below. You 
had better examine it by digging down with a trowel, and if you find 
dry soil, pour on sufficient tepid water to moisten the entire mass, 
then follow with liquid manure. There has also been some error in the 
ventilation, and w’e suspect the house has on more than one occasion 
been kept closed too long in the morning. We have known more than 
one house of Grapes spoiled on a Sunday morning through the attendant 
finding the temperature much too high, then lowering it by too free 
ventilation—throwing open the sashes too wide at once. That is the 
way to make Grapes rust and scald. You must commence ventilating 
earlier, and admit more and more air gradually with the steadily 
increasing temperature, and reduce the air gradually in the afternoon. 
We also strongly advise you to examine every bunch at once, and touch 
every mealy bug you can find with a feather dipped in lemon oil or 
methylated spirit. If you do not do this promptly and repeatedly the 
Vines will soon be overrun with the filthy pest, the Grapes rendered 
worthless, and yoirr character jeopardised. We find numbers of the 
insects on one of the small bunches, yet you do not mention them. We 
are bound to say your management has net been so good as it ought 
to have been, and we say this with the object of stimulating you to 
more thoughtful work and strenuous endeavour. We wish all young 
men who do not feel sure what to do would write to us fully in good 
time, and we might be able, as we should certainly be willing, to avert 
possible disaster. 
The Edible IMCorel (<7. 7.). —What you send is a very fine specimen 
of the Morel, Morchella esculenta. In some districts and seasons Morels 
are plentiful, but in many localities they are seldom if ever seen. We 
have usually found them the most abundant in rather damp positions 
under trees, but have also gathered them from moist treeless banks, the 
soil no doubt containing a good deal of vegetable matter. The following 
extract from the “ Eatable Funguses of Great Britain ” may perhaps 
be of interest to you and other readers :—“ From the complaint that 
Dr. Badham makes, that in England this Fungus is only known as an 
article procurable at the Italian warehoirses, we augur that he has not 
been brought up among the thrifty housewives of Yorkshire. In the 
kitchens of that county, at any rate of the northern and western 
divisions of it, a string of Morels pendant from the ceiling is as familiar 
an object as a bunch of Sage twigs or bundles of Thyme, and the heads 
of the household complain of the cook’s neglect if she omits the Morel 
flavour in certain sauces. As children we knew the plant at sight, and 
brought it home whenever we encountered it in our walks ; and the poor 
knew it also, for ever and anon the women who gathered Cowslips for 
the wine brewing would bring a few in the corner of their basket, and 
plead for an extra shilling for the ‘ Jew’s Ears,’ as they were pleased to 
call the Morel. In Germany the excellence of the Morel was well 
appreciated, and finding that it flourished the most luxuriantly on wood 
ashes it became a regular system to burn down a portion of the forest 
annually to secure a crop of Morels. This custom was stopped by an 
edict of the Government, and thus legislation was turned against the 
Fungi. M. Roques gives some receipts for the dressing of the Morel, 
which our readers may find serviceable :—‘ 1st. Having washed and 
cleansed them from the earth, which is apt to collect between the plants, 
dry thoroughly in a napkin, and put them into a saucepan with pepper, 
salt, and Parsley, adding or not a piece of ham ; stew for an hour, 
pouring in occasionally a little broth to prevent burning. When 
sufficiently done bind with the yolks of two or three eggs, and serve 
on buttered toast. 2nd. Morellcs a Vitalienne. —Having washed and 
dried divide them across, put them on the fire with some Parsley, 
Scallion, Chervil, Burnet, Tarragon, Chives, a little salt, and _ two 
spoonfuls of fine oil. Stew till the juice runs out, then thicken with a 
little flour ; serve with bread crumbs and a squeeze of Lemon. 3rd. Stvffed 
Morels. —Choose the freshest and whitest Morels, open the stalk at the 
bottom, wash and wipe them well, fill with veal .stuffing, anchovy, or 
any hch farce you please, securing the ends, and dressing between thin 
slices of bacon. Serve with a sauce like the last.’ ” 
Names of Plants. —We only undertake to name species of plants, 
not varieties that have originated from seed and termed florists’ flowers. 
Flowering specimens are necessary of flowering plants, and Fern fiondy 
should bear spores. Specimens should arrive in a fresh state in firm boxes. 
Slightly damp moss, soft green grass or leaves form the best packing, dry 
wool the worst. Not more than six specimens can be named at once; 
and the numbers should be visible without untying the ligatures, 
it being often difficult to separate them when the paper is damp. 
(^1(1 norant). — The package was damaged and some of the figures- 
displaced. 1, Dendrobium fimbriatum oculatum ; 2, we could not find ; 
3, Selaginella sulcata ; 4, Pteris serrulata ; 5, Selaginella Itevigata. 
(^E. J/.). — A poor specimen, but apparently Prunus Padus.. 
(A. ).—1, Ajuga reptans ; 2, Pyrus spectabilis ; 3, resembles Prunus 
Pissardi. (^Matfe?i). —1, Cattleya Mossiae ; 2, Lycaste Harrisoniae ; 3,. 
Polygonum coirpactum ; 4, Caltha palustris fl.-pl. ; 5, Leucojum. 
aestivum ; G, Swainsjnia galegifolia alba. 
COVENT GARDEN MARKET.— June 3kd. 
Business better, -with supplies shorter. 
FBUIT. 
d. 
s. 
d. 
8. 
d. 
8. 
d. 
Apples, i sieve. 
1 
6 
to 6 
0 
Kentish Cobs . 
40 
0 to 50 
0 
„ Nova Scotia and 
Lemons, case. 
15 
0 
20 
0 
Canada, per barrel 
15 
0 
26 
0 
Oranges, per 100 .. 
4 
0 
9 
0 
„ Tasmanian, case 
6 
0 
14 
0 
Peaches, per doz... 
G 
0 
24 
0 
Grapes, New, per lb. .. 
2 
6 
4 
0 
St. Michael Pines, each.. 
3 
0 
8 
0 
Strawberries, per lb. .. 
1 
6 
5 
0 
VEGETABLES. 
s. 
d. 
8. 
d. 
8. 
d. 
8. 
d. 
Asparagus, per bundle .. 
0 
6 
to 2 
6 
Mushrooms, punnot 
1 
6 
to 2 
0 
Beans, Kidney, per lb. .. 
0 
9 
1 
0 
Mustard & Cress, punnet 
0 
2 
0 
0 
Beet, Red, dozen .. .. 
1 
0 
0 
0 
Onions, bushel. 
3 
0 
4 
0 
Brussels Sprouts, i sieve 
0 
0 
0 
0 
Parsley, dozen bunches 
2 
0 
3 
0 
Cabbage, dozen .. .. 
3 
0 
0 
0 
Parsnips, dozen .. .. 
1 
0 
0 
0 
Carrots, bunch .. .. 
0 
4 
0 
0 
Potatoes, per cwt. .. .. 
8 
0 
4 
0 
Cauliflowers, dozen.. .« 
3 
0 
6 
0 
Rhubarb, bundle .. .. 
0 
2 
0 
3 
Celery, bunclle. 
1 
0 
1 
3 
Salsafy, bundle .. .. 
1 
0 
1 
6 
Coleworts, doz. bunches 
2 
0 
4 
0 
Scorzonera, bundle .. .. 
1 
6 
0 
0 
Cucumbers, doz. 
3 
0 
5 
0 
Seakale, per bkt. 
1 
0 
1 
6 
Endive, dozen. 
1 
0 
0 
0 
Shallots, per lb. 
0 
3 
0 
0 
Herbs,bunch. 
0 
2 
0 
0 
Spinach, bushel .. 
5 
0 
6 
0 
Leeks, bunch. 
0 
2 
0 
0 
Tomatoes, per lb, .. .. 
1 
0 
1 
3 
Lettuce, dozen. 
3 
0 
3 
6 
Turnips, bunch .. .. 
0 
0 
0 
4 
AVERAGE WHOLESALE PRICES. 
CUT FLOWERS. 
Anemone, dozen bunches 
Arum Lihes, 12 blooms .. 
Azalea doz. sprays .. .. 
Bluebells, dozen bunches 
Bouvardias, bunch 
Camellia, white, per doz. 
Carnations, 12 blooms .. 
Cowslips, dozen bunches 
Cyclamen, doz. blooms .. 
Eucharis, dozen .. .. 
Gardenias, per doz. 
Iris (Various) doz. bchs. 
Lapageria, 12 blooms .. 
Lilac (English) per bnch. 
„ (French) per bunch 
Lilium longiflorum, 12 
blooms. 
Lilium (Various) dozen 
blooms. 
Lily of the Valley, dozen 
sprays . 
Lily of the Valley, dozen 
bunches. 
Maidenhair Fern, dozen 
bunches . 
Marguerites, 12 bunches 
Aralia Sieboldi, dozen .. 
Arbor Vitae (golden) doz. 
Arum Lilies, per doz. .. 
Azalea, per plant .. .. 
Calceolarias, per dozen .. 
Cineraria, per doz. 
Cyclamens, per doz. 
Deutzia, per doz. 
Dracaena terminalis, doz. 
„ -viridis, dozen .. 
Erica, various, dozen 
Euonymus, var., dozen .. 
Evergreens, in var., dozen 
Fairy Roses, per doz. 
Ferns, in variety, dozen.. 
Ficus elastica, each.. .. 
Foliage plants, var., each 
Genista, per doz. 
s. 
d. 
S. 
d. 
2 
0 to 4 
0 
2 
0 
6 
0 
0 
9 
1 
0 
1 
0 
2 
0 
0 
9 
1 
0 
2 
0 
4 
0 
1 
0 
2 
0 
0 
6 
1 
0 
0 
3 
0 
6 
3 
0 
6 
0 
1 
0 
3 
0 
6 
0 
12 
0 
2 
0 
4 
0 
0 
6 
1 
0 
5 
0 
6 
0 
3 
0 
4 
0 
1 
0 
3 
0 
0 
6 
1 
0 
4 
0 
9 
0 
4 
0 
9 
0 
2 
0 
4 
0 
PLANTS 
8. 
d. 
B. 
d. 
6 
0 to 18 
0 
6 
0 
8 
0 
9 
0 
1-2 
0 
2 
0 
3 
6 
5 
0 
9 
0 
5 
0 
8 
0 
9 
0 
18 
0 
6 
0 
8 
0 
24 
0 
42 
0 
12 
0 
24 
0 
12 
0 
24 
0 
6 
0 
18 
0 
6 
0 
24 
0 
6 
0 
9 
0 
4 
0 
18 
0 
1 
6 
7 
0 
2 
0 
10 
0 
6 
0 
9 
0 
s. 
Mignonette, 12 bunches.. 3 
Mimosa (French), per 
bunch. 1 
Myosotis, dozen bunches 2 
Narciss (Various) dozen 
bunches . 1 
Narciss (double white) 
dozen bunches ,. .. 4 
Pansies, dozen bunches.. 1 
Pelargoniums, 12 bunches 4 
„ scarlet, 12 bnehs 4 
Primula(double)12 sprays 0 
Primroses, dozen bunches 0 
Roses (indoor), dozen .. 0 
„ Red (English) per 
dozen blooms .. 2 
„ Red, 12 bis. (Fnch.) 2 
„ Tea, white, dozen.. 1 
„ TeUow, dozen .. 2 
Spiraea, per bunch .. .. 0 
Tuberoses, 12 blooms .. 0 
Tulips, per dozen .. .. 0 
Violets (Parme), per bch. 3 
„ (dark), per bch... 1 
„ (English), doz.bnch 0 
Waillflower, doz. bunches 1 
Geraniums, Ivy, per doz. 
Hydrangeas, per doz. 
Lilium longiflorum, per 
dozen . 
Lobelia, per doz. 
Marguerite Daisy, dozen 
Mignonette, per dozen .. 
Musk, per doz.2 
Myrtles, dozen.3 
Palms, in var., each.. .. 2 
Pelargoniums, per doz. .. 9 
Pelargoniums, scarlet, per 
dozen .4 
Saxi'raga pyramidalis, per 
doz. 
Spiraja, per doz. 
Stocks, per dozen .. 
Tropaeolums, per do:en .. 
14 
4 
6 
4 
0 
8 
4 
3 
Bedding plants (in variety) in boxes, from Is. to 3s.; in pots, per dc 2.; 
d. s. d. 
0 to 6 0 
3 
1 
a 
0 
4 
0 
0 
3 
0 
0 
8 
n 
0 
2 
0 
0 
9 
u 
0 
6 
0 
6 
1 
0 
4 
0 
9 
6 
1 
6 
0 
4 
0 
0 
4 
0 
0 
3 
0 
0 
4 
0 
6 
0 
9 
6 
1 
0 
3 
e 
6 
0 
4 
0 
0 
1 
6 
6 
1 
0 
6 
3 
0 
d. 
8. 
d. 
0 to 8 
0 
0 
12 
0 
0 
SO 
0 
G 
6 
0 
0 
14 
(K 
0 
9 
0 
0 
4 
0 
0 
12 
0 
6 
21 
a 
0 
18 
0 
0 
9 
0 
0 
0 
0 
0 
12 
u 
0 
6 
0 
0 
6 
0. 
Is. to 2s. 
