September 7, 1893. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
233 
Orape and Rhubarb "Wine (J. M. L .').—A very good wine can be 
made from Grapes which do not attain their perfect maturity in the 
open air in this country. The fruit should be allowed to hang as long as 
it is likely to derive any benefit in the way of ripening, and when it is 
ready the bunches are to be gathered and laid carefully, so as not to 
bruise the berries. The berries are to be picked separately from the 
stalks, discarding all that are in any way decayed. Measure the fruit 
as it is put into the fermenting tub, and to every 15 gallons of fruit add 
1 gallon of soft w'ater. Stir and bruise the fruit, and after standing for 
twenty-four hours, strain and press the fruit through a hair cloth or 
coarse canvas bag, subjected to pressure. Now test the liquor by the 
Siccharometer and bring up the gravity to 120 by the addition of sugar, 
every pound of sugar raising the density 35 or 36. Let the whole be 
W’ell stirred, and add 1 oz. of argol to every 3 gallons of must. Stir the 
must every day, morning and evening, and when the density falls to 80, 
and the fermentation becomes languid, the cask is to be bunged up, and 
the wine bottled off in the month of March following. Ehubarb wine is 
very palatable, but as it contains oxalate of lime it is injurious to some 
constitutions, and should not be regularly used without consulting a 
medical man. To make 10 gallons of wine take 60 lbs. of the stalks of 
the leaves of Ehubarb unpeeled. Cut these in pieces and bruise them 
with a mallet, or pass them between rollers such as a wringing machine 
without cutting them. Put them in a fermenting tub, and pour 
5 gallons of cold water over them, leaving them to macerate for twelve 
or sixteen hours; then press the whole, returning the juice which has 
been expressed to the fermenting tub. Add 30 lbs. of sugar, or as much 
as is necessary to raise the gravity to 110 if a sparkling wine is desirable, 
and to 120 if a still wine; also 4 ozs. of powdered argol, and enough 
water to make the quantity of liquor up to 10^ gallons. Cover the tub 
with a blanket and place it in a temperature of 55° or 60°, Siir it 
occasionally for three days to encourage the fermentation, and then 
strain it through flannel into a cask, which must be kept full to the 
bung till fermentation ceases. As soon as the gravity of the wine is 
reduced to 40 the cask may be removed to the cellar and the bung fixed 
firmly in. In a month or six weeks the wine may be fined, and drawn 
off into a clean cask or returned to the same one after being properly 
cleaned. The cask may now be finally stopped close and left till the 
time of bottling. If a sparkling wine is desired it must be bottled in 
March following with the corks safely wired ; but if a still wine it 
should remain in the cask at least a twelvemonth before being bottled. 
In the absence of a saccharometer you must be guided by your judgment 
in the procedure, but an instrument can be had for about 33. 6d. from 
Messrs, Cetti, Opticians, Brook Street, Holborn, London. 
Names of Fruits.— Notice .—Special attention is directed to the 
following decision, the object of which is to discourage the growth of 
inferior and promote the culture of superior varieties. In consequence 
of the large nuinher of worthless Apples and Pears sent to this office to 
he named., it has heen decided to name only specimens and varieties of 
approved merit, and to reject the inferior, which are not worth sending 
or growing. The names and addresses of senders of fruit to be named 
must in all cases be enclosed with the specimens, whether letters 
referring to the fruit are sent by post or not. The names are not 
necessarily required for publication, initials sufficing for that. Only six 
specimens can be named at once, and any beyond that number cannot 
be preserved. {J. Smithj. —A, Brockworth Park. The others not ready 
for naming. You should attach the number more securely, or wrap 
each specimen in paper, with the number, not a letter, marked inside, 
(i^. J. Gray). —1, Gloria Mundi; 2, King of the Pippins ; 3, Northern 
Greening; 4, Winter Greening; 5, Sturmer Pippin; 6, Blenheim 
Pippin. (^Richard C. Long). —1, Gloria Mundi ; 3, Striped Beefing ; 
6, Greenup’s Pippin. The others too imperfect for naming. {W. Strug- 
nell). —1, Mar^chal de Cour ; 2, Althorp Crasanne? 3, Easter Beurrb ; 
4, Beurrh Sterckmanns ; 5, Beurre Capiaumont; 6, Beurr6 A. Lucas. 
Graft the trees of all those of which you have sent a list; they are 
worthless. Pears cannot be named with certainty when they are quite 
green and hard. {A. II. L.). —1, Louise Bonne of Jersey ; 2, Marhchal 
de Cour ; 3, Gravenstein ; 4, Duchesse d’Angouleme ; 5, Margil ; 6, 
New Northern Greening. Pinning numbers in the eyes of fruits is a 
very bad practice. (P. Morris). —1, Emperor Alexander ; 2, quite 
decayed ; 3, Yorkshire Greening. (P. Jellico ).—Lord Suffield ; very 
fine, (IK. Spencer Payne). — 69, Keswick Codlin; 70, Baldwin. 
(^Janies Smartf —1, Court Pendu Plat; 4, Small’s Admirable ; 6 and 9, 
Tower of Glamis ; 7, Blenheim Pippin ; 14, Coe’s Golden Drop, 
(Ji S. B.). —1, Nouvelle Fulvie; 2, Allen’s Everlasting; 3, Gloria 
Mundi ; 5, Josephine de Malines; 6, Tower of Glamis. Most of the 
numbers were displaced ; never use pins for affixing the numbers. 
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 fronds 
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. 
(IF. M . B .). —Cratsegus coccineus. (IF. G. S.). —Eanunculus parvi- 
florus, a British plant. We have pleasure in naming plants for regular 
subscribers. QCymru). —1, Asplenium flaccidum; 2, Thunbergia alata; 
3, Lonicera brachypodaaureareticulata; 4, Berberis vulgaris; 5, Begonia 
Evansiana ; 6, Summer Savory (Satureia hortensis). (^Somerset). —Pro¬ 
bably a Solanum, but specimen had only one withered flower; 2, a 
Pentstemon, but flowers too withered to identify species. 
COVENT GAEDEN MAEKBT. —September 6th. 
Market still heavily supplied ; prices virtu.ally unaltered. 
FRUIT. 
s. 
d. 
g. 
d. 
d. 
s. 
d. 
Apples, per bushel .. .. 
1 
0 to 6 
0 
Lemons, case . 
10 
Oto 15 
0 
„ Tasmanian,per case 
0 
0 
0 
0 
Oranges, per 100 .. .. 
0 
0 
0 
0 
„ Nova Scotia, brl. 
0 
0 
0 
0 
Peaches, per doz. 
1 
6 
8 
0 
Cherries, half sieve .. .. 
0 
0 
0 
0 
Plums, per half sieve 
1 
G 
2 
6 
Cobs . 
28 
0 
30 
0 
St. Michael Pines, each .. 
2 
0 
5 
0 
Gooseberries, half sieve .. 
0 
0 
0 
0 
Strawberries, per ib. 
0 
0 
0 
0 
Grapes per lb. 
0 
6 
1 
6 
VEGETABLES. 
s. 
d. 
S. 
d. 
S. 
d. 
S. 
d. 
Asparagus, per bundle 
0 
0 to 0 
0 
Mustard and Cress, punnet 
0 
2 to 
0 
0 
Beans, Kidney, per lb. .. 
0 
3 
0 
4 
Onions, bunch . 
0 
3 
0 
6 
Beet, Red, dozen. 
1 
0 
0 
0 
Parsley, dozen bunches .. 
2 
0 
3 
0 
Carrots, bunch. 
0 
4 
0 
6 
Parsnips, dozen. 
1 
0 
0 
0 
Cauliflowers, dozen .. .. 
2 
0 
3 
0 
Potatoes, per owt. 
2 
0 
4 
G 
Celery, bundle . 
1 
0 
1 
3 
Salsafy, bundle. 
1 
0 
1 
8 
Ooleworts, dozen bunches 
2 
0 
4 
0 
Scorzonera, bundle .. ., 
1 
6 
0 
0 
Cucumbers, dozen .. .. 
1 
6 
3 
0 
Seakale, per basket .. .. 
0 
0 
0 
0 
Endive, dozen .. ., .. 
1 
3 
1 
6 
Shallots, per Ib. 
0 
3 
0 
0 
Herbs, bunch . 
0 
3 
0 
0 
Spinach, bushel .. .. .. 
8 
0 
0 
0 
Leeks, bunch . 
0 
2 
0 
0 
Tomatoes, per lb. 
0 
3 
0 
4 
Lettuce, dozen. 
0 
9 
1 
0 
Turnips, bunch. 
0 
4 
0 
6 
Mushrooms, punnet .. .. 
0 
9 
1 
0 
AVERAGE 
WHOLESALE 
PRICES.—CUT FLOWERS. 
Orchid Blooms in variety. 
s. 
d. 
S. 
d 
8. 
d. 
s. 
d. 
Arum Lilies, 12 blooms .. 
2 
0 to 4 
0 
Marguerites, 12 bunches .. 
2 
0 to 4 
0 
Asters (French), per bunch 
0 
9 
1 
3 
Mignonette, 12 bunches .. 
2 
0 
4 
0 
„ (English) doz. bches. 
3 
0 
5 
0 
Myosotis, dozen bunches ., 
1 
6 
3 
0 
Bouvardias, bunch .. .. 
0 
6 
1 
0 
Orchids, per dozen blcoms 
3 
0 
12 
6 
Carnations, 12 blooms 
0 
6 
2 
0 
Pelargoniums, 12 bimches 
6 
0 
9 
0 
Carnations, dozen bunches 
4 
0 
8 
0 
Pelargoniums, scarlet, doz. 
Chrysanthemums, dozen 
bunches . 
3 
0 
6 
0 
bunches. 
4 
0 
6 
0 
Primula (double), dozen 
Chrysanthemums, doz. bis. 
1 
0 
2 
0 
sprays . 
0 
6 
1 
0 
Cornflower, dozen bunches. 
1 
0 
2 
0 
Pyrethrum, dozen bunches 
2 
0 
4 
0 
Eucharis, dozen. 
1 
6 
4 
0 
Roses (indoor), dozen 
0 
6 
1 
6 
Gardenias, per dozen 
2 
0 
4 
0 
„ Red, doz. bunches 
4 
0 
6 
0 
Lilium lancifolium, dozen 
„ Tea, white, dozen .. 
1 
0 
2 
0 
blooms . 
1 
0 
3 
0 
„ YeUow, dozen .. .. 
o 
0 
4 
0 
Maidenhair Pern, dozen 
Tuberoses, 12 blooms.. .. 
0 
4 
0 
6 
bunches. 
4 
0 
6 
0 
PLANTS 
IN POTS, 
B. 
d. 
S, 
d. 
S. 
d. 
S. 
d. 
Arbor Vit® (golden) dozen 
6 
0 to 12 
0 
Ficus elastica, each .. .. 
1 
0 to 7 
6 
Aspidistra, per dozen 
18 
0 
36 
0 
Foliage plants, var., each.. 
2 
0 
10 
0 
Aspidistra, specimen plant 
5 
0 
10 
6 
Fuchsia, per dozen .. .. 
4 
0 
6 
0 
Asters, dozen pots ,. ,. 
3 
0 
6 
0 
Hydrangea, per dozen .. 
12 
0 
24 
0 
Balsams, per dozen .. 
3 
0 
6 
0 
Ivy Geraniums. 
4 
0 
6 
0 
Campanula, per dozen 
9 
0 
18 
c 
Lilium lancifolium per doz. 
12 
0 
18 
0 
Ohrysantbemums, per doz. 
4 
0 
9 
0 
Lilium Harrissi, per dozen 12 
0 
24 
0 
„ large plants, each 
1 
0 
2 
0 
Lycopodiums, per dozen • ♦ 
3 
0 
4 
0 
Dracffina terminalis, per 
Marguerite Daisy, dozen .. 
6 
0 
12 
0 
dozen. 
18 
0 
42 
0 
Mignonette, per doz. 
4 
0 
6 
0 
Drac®na viridis, dozen .. 
9 
0 
24 
0 
Myrtles, dozen. 
6 
0 
9 
0 
Buonvmus, var., dozen .. 
6 
0 
18 
0 
Palms, in var., each .. .. 
1 
0 
15 
0 
Evergreens, in var., dozen 
6 
0 
24 
0 
„ (specimens) .. .. 
21 
0 
63 
0 
Perns, in variety, dozen .. 
4 
0 
18 
0 
Pelargoniums, scarlet, doz. 
2 
0 
4 
0 
Ferns (small) pf r hundred 
4 
0 
6 
0 
Rhodanthe, per dozen 
4 
0 
6 
0 
WEEDS. 
“ No one knows the expense of cleaning a foul farm till they 
have tried it,” said a sound practical farmer once, when discussing 
ways and means for cleaning a dirty farm. Many such farms 
will be falling in hand this Michaelmas. Entirely are we in 
sympathy with the landlord, agent, or home farmer who has 
to take and make the best of them, as has fallen to our lot 
to do many a time. How any man, but especially a tenant 
farmer, can suffer land for which he pays rent to become foul 
with weeds is a matter beyond our comprehension. It is a 
shameful thing for which there can be no excuse; suicidal on 
the part of the tenant, harmful to the landlord, and not unfre- 
quently a nuisance to an entire parish, as, for example, in the 
case of the tenant of a hill farm, whose landlord held him to 
the conditions of a lease so far as rent was concerned, while the 
price of corn became ruinously low. The rent was high, the 
tenant was angry, he foolishly let his land get so foul with 
Thistles that in the last year of his tenancy they ran to seed 
among the spring corn in such quantities that in a high wind 
the seed was blown far and wide over the neighbouring farms. 
That farm came into our hands at Michaelmas so dirty 
that much of it had to be fallowed in the following year, and 
we were thought fortunate in being able to re-let it after a year 
