84 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ August 4,1887. 
moist state and laid amongst the stems of the flowers, 
and that moss or Spinach can be employed in a similar 
way. In many localities moss cannot be had, and in the 
case of the other two it is a needless expense. If the 
flowers are prepared as pointed out there is no need for 
any packing material about their stems, if laid carefully 
but closely together and the boxes filled. 
Cotton wool or any other material is not needed in 
the case of Orchids, Camellias, Gloxinias, Allamandas, 
Dipladenias, Eucharis, Lilies of sorts, and other flowers 
of a like choice and delicate nature that are easily bruised, 
and amongst the most difficult to pack to insure their 
arriving fresh and in good condition. Camellias are best 
packed in shallow boxes, with only a double sheet of tissue 
paper over the bottom ; they can either be tacked to the 
bottom of the box with small nails, or, what is more con¬ 
venient, bore two holes nearly together and tie the stems 
to the bottom with string or thin wire, the latter is advis¬ 
able, as it can be more readily fastened by twisting at the 
bottom. This is supposing they are cut with a portion of 
wood attached. Place no paper or wool over them, the 
lid of the box being made secure. If sent to any person 
not in the habit of receiving them packed in this manner, 
give directions how to take them out. If cut without 
wood there is no alternative but to place each flower in a 
portion of cotton wool. One layer of flowers only in this 
case should be placed in shallow boxes, and every care 
must be taken that the box is filled with wool so that no 
movement can take place. Any of the other flowers 
named can be packed in the ordinary trays or boxes. A 
single layer of these flowers only should be arranged 
together, and if they will not fill the boxes place a layer 
of flowers of a hardier nature at the base, then the Orchids 
—say Cattleyas or Gloxinias above them, carefully insert¬ 
ing their stems amongst the flowers beneath. The latter 
should be laid on their side, and also the spikes of 
Cattleyas; but if single blooms they may be arranged 
upright. Spikes of Udontoglossums, Oncidiums, and 
others can be laid flat. Over these arrange a good layer 
of Adiantum cuneatum fronds, placing their stems care¬ 
fully amongst the other flowers at first until the flowers 
are well covered, when others can be laid on to fill the 
box. If the boxes are nearly full of any of the delicate 
flowers that have been mentioned very few fronds are 
needed to protect any portion of the flower from contact 
with the bottom of the box that will be placed above 
them. It will readily be observed that cotton wool is not 
needed when this method of packing is properly carried 
out. A spray-distributor placed in a bottle of clean water 
should be in every shed where flowers have to be packed. 
As the boxes are filled a fine spray, like dew, should be 
blown over the surface of the flowers, and when unpacked 
they have a beautiful fresh appearance as if they had 
only just been cut. 
Wreaths and crosses, or even buttonhole bouquets, 
should be packed in shallow boxes according to their size. 
The latter should be secured to the base, the same as 
advised for Camellias. For the two former two strings 
should be fastened to the hoop or whatever forms the base, 
and then passed through two holes in the bottom of the 
box, and if tied they cannot move or any harm be done to 
the flowers whichever side the box is turned. Secure 
bouquets on the same principle, only two strips of wood 
should be arranged across the box for them to rest upon, 
or, better still, a false bottom may be made with a good 
sized circular hole in the centre, through which the stem 
can be passed. This is the best arrangement, only it is 
the most trouble, and the other will answer the purpose 
very well. The string or wire by which it is to be secured 
should be fastened to the formation of the bouquet before 
the arrangement of the flowers commences, then when 
made it can be hung up, flowers downwards, until ready 
to place in the box, or before if occasion requires. This 
string should be passed through the hole in the handle, 
and is a good assistance in drawing the handle into ita 
pi’oper position. When lifted out of the box all that is- 
needed is to cut off the string level by the base of the 
ho ! der. In these arrangements every flower is usually 
wired, and the Fern as well; therefore it is of the utmost 
importance to dew both thoroughly as soon as they are 
made, and again if thought necessary, when the lid of the 
box is nailed down. Recently we inspected about forty 
wreaths, and the Fern in some of them was completely 
withered when they arrived, but one subjected to the 
treatment described was as fresh twenty-four hours after 
as when placed in the box. 
Mauy boxes suitable for sending through the post 
have been introduced during recent years, but none that 
I have seen is exactly what is required. Some of them are 
admirable for a variety of purposes, but not suitable to 
pack flowers in that have been prepared according to the 
method I have pointed out. If the flowers are placed in 
cardboard boxes perfectly dry or nearly so, the boxes 
absorb too much water from the flowers. Light tin boxes 
are much the best, then the flowers can be placed in them 
thoroughly moist and dewed when full. They will arrive 
fresh without the least fear of injury to other parcels . 
they come in contact with while in the hands of the 
postal authorities. 
With care, judgment, and intelligence flowers can be 
packed to arrive after a long journey perfectly fresh 
during the hottest months of the year.—W m. Bardney. 
RIPENING GRAPES. 
A friend writes : “ There will be plenty of red Hamburghs 
this year,’’ and as far as my experience goes I should say he is not 
far out in his calculations. Fortunately, it is possible for Ham¬ 
burgh Grapes to be both red and good to eat. Redness in this case 
would not be altogether the result either of overcropping or 
shanking. It is brought about either by poverty at the roots, a 
bad attack of red spider, or too rapid ripening. Borders that have 
been formed nobody knows how long, which do not get renewed in 
any way, and receive little beside clear water, are not capable of 
supporting a heavy crop of fruit, and judicious cropping and slow 
ripening are the only means in such cases of securing a fair quantity 
of both well-coloured yet good-flavoured bunches. Although red 
Grapes may be nearly or quite as good in quality as those much 
better “ finished,” they never attract any admiration from those 
who have them on their tables, and they are not nearly so valuable 
for mai-keting purposes. We sometimes hear it said that the red or 
reddish Grapes, including Hamburghs, Madresfield Court, and Mrs. 
Pince, are frequently superior to quite black examples. So they 
may be if the black bunches are eaten before they are ripe. As 
before mentioned, Grapes may be red and yet good to eat, and, on 
the other hand, I maintain they may be blue black and yet quite 
sour. It is a mistake to imagine that because they are perfectly 
coloured they must perforce be ready to cut. 
During August immense quantities of Grapes will be ripened in 
unheated and heated late vineries, and the aim of all alike should be 
to have these both well coloured and well ripened. The better they 
are grown the greater is the chance of keeping them well after they 
are ripe. July has been an exceptionally hot and dry month, and 
the Vines have evaporated an enormous amount of moisture com¬ 
pared with what has taken place about the same time in other years. 
This, I believe, materially checks root action and unduly hastens 
the maturity of the crops. It is the modern very highly constructed 
vineries that have been the most difficult to deal with, the greatest 
difficulty being experienced in maintaining both a moist atmosphere 
and a moderately high temperature. Even experts have found it 
almost impossible to prevent a rapid spread of red spider as well as 
the loss of much foliage by burning. Bushels of berries just at the 
stoning period have been either burnt or scalded, or if not burnt 
or scalded what is it ? I shall not attempt to explain or define 
