172 ' 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ March 2, 1893. 
nearest the disc. The side lobes are rich crimson-purple at the tips, 
but paler behind. It has all the characteristics of C. Warscewiczi, 
of which it must be considered an autumn flowering variety. The 
character has proved to be quite constant, but why it should have 
departed from the habit of the type is a mystery. Cattleyas will, 
of course, like other plants, occasionally produce flowers out of 
season, when they have received a temporary check of some kind, 
but in the present case the character has become fixed. It may be 
a geographical variety, as C. Mendeli occurs on the eastern Cordillera 
of New Granada, further north than C. Warscewiczi, and it is 
believed to have been imported with the former.—(TAe Orchid 
Review.) 
L.'elio-Cattleya X Brymeeiaxa, 
This very handsome hybrid was raised in the collection of W. E. 
Brymer, Esq., M.P., of Islington House, Dorchester (gr. Mr. J. 
Powell), and, says “ The Orchid Review,” flowered for the first 
time in August last. Its parentage is rather complex, as the mother 
plant is itself a hybrid. It was obtained by crossing Lgelio- 
cattleya X amanda (a natural hybrid between Cattleya intermedia 
and Lmlia Boothiana) with the pollen of Cattleya Warscewiczi 
(known in gardens as C. gigas). It is quite intermediate in 
character, as some of the pseudo-bulbs have one leaf and others 
two, and a similar combination of the characters of the two species 
may also be seen in the flower. It may be described as a greatly 
enlarged edition of the mother plant, as it has the general shape of 
this parent, but considerably brighter colour. The lip is obscurely 
three-lobed, and considerably narrower in front than behind, not 
parallel-sided, as in the Cattleya parent. The sepals and petals are 
light rosy purple, and the lip considerably darker, but without the 
yellow blotches of the pollen plant. It is a bold and very handsome 
hybrid, and a decided acquisition. 
KEEPING GRAPES. 
To keep a few hundred bunches of hard-skinned Grapes in good 
condition until midsummer day is not now considered an extraor¬ 
dinary feat, especially with suitable accommodation at command. 
Indeed, the fact of some of the larger market growers keeping tons of 
Grapes in bottles of water in an ordinary shed makes the task look 
a very simple one, but I do not suppose these tradesmen will 
attempt to keep a bunch of Grapes one day longer than they can 
help and a purchaser can be found. With private gardeners the 
case is very different; they are expected to have Grapes at hand 
whenever they may be required, very often with ill-adapted places 
for the purpose, and our thanks are due to those who have succeeded 
so well, and recorded their practice for the benefit of others. 
Although the bottling system has been in use some years now 
there is a variety of opinions as to the best methods. Some sup¬ 
pose a very elaborate and expensive room is necessary for the 
purpose ; while others, as I stated above, manage very well in an 
ordinary shed. I once saw what I think a rather unusually suc¬ 
cessful example of Grape keeping at Rolleston Hall, where Mr. 
Smith had fresh looking Lady Downe’s that had been bottled 
twelve months. The bottles were full of white roots, and the 
laterals had made considerable growth. The footstalks were quite 
fresh, berries plump, and good in flavour. The only detriment, 
Mr. Smith thought, was the loss of colour, as the berries were rather 
red as compared to their condition when first bottled. 
This may perhaps raise a little argument about the colour in 
Grapes, and I may here mention a curious fact. Some time ago I 
had bunches of Madresfield Court in a house that I wanted clearing. 
The ripest and best coloured were cut and bottled. These soon 
began to lose colour, as I suppose from being unripe. Other 
bunches when quite green were cut off and placed in a basket ; 
they soon began to colour on the top. Some of these bunches were 
afterwards suspended for experiment in an airy shed, and although 
the stalks shrivelled, the berries became a fairly good colour and 
tolerably sweet; whereas the bottled bunches deteriorated in both 
colour and flavour. This led me to think that Grapes for bottling 
ought to be thoroughly well ripened. Then as far as the berries 
are concerned water is unnecessary, but it affords support to the 
stalks, and keeps them fresh. I may add that Mr. Smith kept 
his Grapes in an ordinary fruit room, with abundance of light 
and air. 
An extreme example to Mr. Smith’s may be seen at Rauceby 
Hall, where an elaborate and expensive room is fitted up for 
keeping Grapes. It is lined with match boards, stained and 
varnished ; close-fitting shutters are provided to exclude both 
light and air, with a heating apparatus to keep the room dry and a 
regular temperature. Even with this supposed perfect accommo¬ 
dation the fruit is in no way superior to the Rolleston Grapes. 
The above] facts may be sufficient to show that Grapes have 
been successfully kept before the now celebrate! room was made 
at Floors, and seeing that both the late and present gardener at 
Floors were pupils in succession of Mr. Speed at Penrhyn, where 
high-class gardening is carried on to the letter, it is not at all 
surprising to find both equally successful in keeping Grapes. If 
the Vines are, as your correspondent “ M.” (page 117) supposes, 
between thirty and forty years old, we may certainly give as much 
credit to the present gardener as to his predecessor, seeing that all 
the important work was done for them as stated by “M.” years 
ago ; but we may inquire what has become of the fastidious and 
delicate palates that would not have these thick-skinned Grapes ? 
Gardeners had in past years to keep Black Hamburghs and Muscats 
sound and good until the new Grapes came in. This had to be done 
for the la-te Lord Eversley when Speaker of the House of Commons. 
His Parliamentary dinner parties had to be supplied with Grapes 
from his own garden of the most perfect and delicate description 
in the time of Tillyard, Dwerrihouse, and Shortt. — J. H. 
Goodacee. 
EXPERIMENTS WITH FUNGICIDES. 
“Bulletin, No. 3,” issued by the United States Department of 
Agriculture, for which I am indebted to Mr. J, Wright, contains the 
results of “ Experiments Made in 1891 in the Treatment of Plant 
Diseases, by Mr. B. T. Galloway, Chief of the Division of Vegetable 
Pathology,” and relate to Vines as preventives of black rot—a fungoid 
disease prevalent in America—Apple scab, and leaf blight in nursery 
stock. The experiments were made to obtain definite information on five 
principal questions :— 
“ 1, A comparison of eight fungicides, each containing approxi¬ 
mately the same amount of the compound of copper as the 
ammoniacal solution of copper carbonate ; (a) as regards their effect 
on the healthy foliage, flowers, and fruit ; (^b) their efficacy as preven¬ 
tives of black rot, and (c) their relative cost. The formulte for the 
fungicides are given below :— 
1.—AMMONIACAL SOLUTION. 
Copper carbonate.i oz. 
Aqua ammonice (2G°) .(j ozs. 
Wilier.gallons 
The copper carbonate was first mixed with sufficient water to form 
a thick paste. The ammonia was then slowly added until the solution 
became perfectly clear. Sometimes it requires more than 6 ozs. of 
ammonia, sometimes less. 
2.—MODIFIED EAU CELESTE. 
Copper sulphate .2J ozs. 
Sodium carbonate.. .. . 3 ozs. 
Aqua ammonim . 2 ozs.' 
Water.cj gallons 
The copper sulphate and carbonate of soda were each dissolved in 
half a gallon of water, using separate vessels for the purpose. The two 
solutions were then mixed, the ammonia was poured in, and sufficient 
water added to make 6|- gallons. 
3 .—PEEOIPITATED COPPER CARBONATE SOLUTION. 
Copper sulphate .2J ozs. 
Sodium carbonate. 3 ozs. 
Water.ej gallons 
The copper sulphate was dissolved in half a gallon of water, the 
sodium carbonate was then stirred in and the solution diluted to 
6| gallons. 
4.—COPPER SAOOHAEATB. 
Copper sulphate. 2i ozs. 
Sodium carbonate. 3 ozs. 
Cheap molasses . 3 ozs.' 
Water.. .. . 6 i gallons 
This was prepared exactly like No. 3, the molasses being added last. 
5.-GLUE MIXTURE. 
Copper sulphate. 2 I ozs. 
Sodium carbonate. 3 “ ozs! 
Cheap glue. 2 ozs! 
Water.. ,, g j gallons 
Prepared in the same way as No. 4. 
G.—BORDEAUX MIXTURE. 
Copper sulphate. 4 ozs. 
Lime unslacked. 4 ozs. 
Water. gallons 
This was made in the usual way by dissolving in one vessel the 
copper and slaking the lime in another, then mixing the two solutions, 
and diluting to gallons. 
7.—COPPER acetate. 
Copper acetate . joz. 
Water.. ., .. ., .. .. ., ,, ,, 5 gallons 
The copper acetate was simply made as thin paste in the water 
twenty-four hours previous to dilution. 
8.—COPPER CHLORIDE MIXTURE. 
Copper sulphate. 1 oz. 
Calcium chloride. 1 oz. 
Water. 6 gallons 
