October 27, 1887. ] 
JOUR!?AT OF HORTICULTURE AND COTTAGE GARDENER. 
373 
soaked with rains. House before frost; a cool greenhouse will do. K ep 
them dryish and cool all the winter; and as soon as the heat of the spring 
increases, or you put them into heat, then water must be gradually given ; 
and as fresh growth commences the flower-buds at the points will show 
themselves. When the plants are intended to bloom every year, th re must 
be a number of young shoots coming on to replace those that are flowering, 
which may be cut out as soon as the flowering is over, and that will throw 
more strength into the succession shoots, which must be managed as 
above. 
Vines Unsatisfactory (A Gardener). —The Vine3 will need thorough 
rrnovation of the border so as to rejuvenate them. From the crops of 
Grapes being a “ long way from satisf tctory,” and the bunches “shanking 
badly,” the roots are in a very unfavourable rooting medium ; and no 
wonder, as pigs that have died on the farm are buried in it, and night soil 
has been put upon it. Pigs and night sod are poisonous to Vines when 
applied so recklessly. Animal matter must be decomposed and pulverised 
with lime and soil, and night soil mixed with wood ashes to become safe ferti¬ 
lisers, they then form a valuable manure. In the absence of any roots near 
the surface it would be of no use applying rape cake cr other manure, and it 
would be sheer waste to do so. New roots are wanted, and until they are 
produced the Vines will never yield good Grapes. The proper way to pro¬ 
ceed would be to remove the soil down to the roots, and if the drainage be 
good it would only be necessary to take the old soil from amongst the roots 
andlay them in fresh material nearer the surface. As the Vines have only an 
outside border care will be needed so as not to injure the roots ; indeed all 
should be preserved as far as practicable, and they should be kept as much 
as possible from the atmosphere. If the drainage be bad it ought to be 
rectified, which may necessitate the lifting of the Vines and remaking the 
border. If not in very bad condition it would perhaps be sufficient to take 
part of the old soil away, bring up some of the roots, and add new soil as you 
propose. In no case should the uppermost roots be deeper than 4 inches, 
mulching with the same thickness of short but not soapy manure. If the 
leaves are not off the Vines it would be advantageous to do the work now. 
Failing any attempt at lifting, a dressing of lime a couple of inches thick 
may be given, and mixed with the soil as deeply as can be done without 
disturbing the roots, taking advantage of any roots lying near the surface 
or proceeding from the co'lar to raise them and lay them in the fre-h soil, from 
4 to 6 inches deep. If you cou'd pick out the soil for a yard or more around 
each Vine and quite up to the stem, replacing it with fresh material, fresh 
roots would be produced that would permeate th? soil, changed by the 
lime into a nr re sirtible and abundant source of food. Encourage fresh 
growth on the Vines another season, but do not crowd the foliage, a cool 
spread of foliage exposed to light being a good preventive of shanking. 
No parcel has reached us. 
Making Grape Wine ( Inquirer ). —Your letter did not reach us unti‘ 
after our last issue was published. Though Sweetwater Grapes are not 
the best for wine-making, still, as you observe, “some¬ 
thing can be made of them.” 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 fer¬ 
menting tub, and to every 15 gallons of fruit add 1 gallon 
of soft water. Stir and bruise the fruit, and after standing 
for twenty-four hours strain and press the fruit through 
a hair cloth cr coarse canvas bag, subjected to pressure. 
Now test the liquor by the saccha 1 ometer, 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 
well stirred, and add 1 02 of argol to every 3 gallons cf 
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 cff m the month of March following. We 
append a figure of a saccharometer, the instrument having 
been obtained from Messrs. Cetti, opticims, Brook Strdet, 
Holborn, London, at a cost of 3s. 6d. Each space 
between the figures should be multiplied by 5, thrrs, 30 
multiplied by five records a gravity of 150. Argol, which is 
a combination of tartaric acid and potash, and called bitar¬ 
trate of potash, can be had from chemists. 
Fir Tree Branches Withering (D. TV.). — As we 
understand your letter, the trees, <f which the leaders are 
dying, were about 6 feet high when tram-planted. In that 
case un’ers they had been grown thinly and in good con¬ 
dition for removal, there would be great risk of some of 
them fai ing during the first and second years afterwards, 
especiilly a-s the summers were the reverse of favourab’e 
for newly planted trees. Scotch Firs and Aus'rian Pines 
that are allowed to grow large in close rows often fail to 
make satisfactoty progress after removal. If we have not 
indicated the cause of the leaders withering, the Pine- 
destroying beetle, Hylurgus piniperda, is pcs ibly the 
originator of the evil. It is very small, and drills a bole 
into the shoot, enters the pith, eating its way upwards 
through the terminal bird, which it Destroys. We have 
seen much injury caused by this enemy to Pine trees, 
though we cannot trace its working in the dry shrunken 
specimen you have sent. The rings on lire shoots are formed by the 
axis of growth pushing right through the calyx of 'he buds, leaving this 
grasping the shoot and strangling i r . Possibly tlie dry weather has had 
something to do with the non-decay of the scales and tissue. If you are 
careful you can d aw the rings up the shoots, and in that way remove 
them. Tuey have nothing whatever to do with the withering of tiie leaders 
Eent, and marked No. 1. 
Names of Fruits.—The names and addresses of senders of fruit to he 
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 neces¬ 
sarily required for publication, initials sufficing for that. Only six speci¬ 
mens can be named at once, and beyond that number cannot he preserved. 
(Colley). —5, Marechal de Cour; 10, Yan Mons Leon Leclerc ; 11, Easter 
Beurre; 13, Knigh.’s Monarch; 14. Suzett? de Bavay; 15, Beurrd Diel. 
(.4. P. T., Lyndon). —1, Bergamotte Esperen : 2, Earn r Beurre ; 3, Josephine 
de Malines. (H. J. P.). —1, B addick’s Nonpareil ; 2, Royal Pearmain ; 3, 
Court Pendft p'at ; 4, Nonesuch; 5, Cellini; 6, Cox’s Pomona. (A Sub¬ 
scriber). —Sorry we cannot identify either; they are probably local varie¬ 
ties. (G. T.). —1, Winter Nelis; 2, Duchesse d’Angouleme; 3, Comte de 
Lamy ; 4. Groom’s Princess Royal; 5, Red Doyenne; 6, Forelle. (J. C. M.). 
—1, Golden Winter Pearmain ; 2, King of the Pippins ; 3, London Pippin ; 
4, Stirling Castle; 5, Aromatic Russet; 6, Bishop’s Thumb. N.B.—In conse¬ 
quence of Dr. Hogg’s absence from London, fruit cannot be named by him 
till after the middle of November. 
Names of Plants.—We orlv 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 or soft green leaves form the be6t packing, dry 
cotton w r ool the worst. Not more than six specimens can be named at once’ 
(B. C. D.). —1, Rudbeckia Newmanni; 2, (Enotliera biennis; 3, Aster liori- 
zontalis ; 4, Tanacetum vulgare. ( T. L. ). —Dacrydium Franklini. ( T. H .). 
—1, Pelargonium denticulatum ; 2, Pelargonium crispum ; 3, Pelargonium 
tenuifolium. ( Eucharis ).—Such forms are occasionally seea, but seldom so 
regular as yours. 
COVENT GARDEN MARKET.— October 26th. 
Prices remain th? sxme, with business stagnant. 
PLANTS IN POTS. 
s. 
a. 
S. 
d. 
s. 
d. 
S. 
a 
Aralia Sieboldi. dozen .. 
6 
0 to 12 
0 
Fuchsia, dozen. 
8 
0 
to 9 
0 
Arbor vitas (golden) dozen 
6 
0 
9 
0 
Geranium (Ivy), dozen .. 
0 
0 
0 
0 
„ (common), dozen.. 
0 
0 
0 
0 
„ Trioolor, dozen 
0 
0 
0 
0 
Asters, dozen pots .. .. 
S 
0 
6 
0 
Gladiolus . 
0 
0 
0 
0 
Azalea, dozen. 
0 
0 
0 
0 
Hydr a n?ea, dozen .. .. 
9 
0 
12 
0 
Begonias, dozen .. .. 
4 
0 
9 
0 
Lilies Va ley, dozen 
U 
0 
0 
0 
Capsicums, dozen .. .. 
6 
0 
9 
0 
Lilinm lancifoliura, doz. 
12 
0 
18 
0 
Chrysanthemums, dozen 
4 
0 
11 
0 
„ lmgiflorum, doz. 
0 
0 
0 
0 
Cineraria, dozen .. .. 
0 
0 
0 
0 
Lobelia, dozen. 
0 
0 
0 
0 
Dracaena terminalis, doz. 
so 
0 
so 
0 
Margueri f e Daisy, dozen 
6 
0 
12 
0 
„ viridis, dozen.. 
12 
0 
24 
0 
Mignonette, dozen .. .. 
3 
0 
6 
0 
Erica, various, dozen 
9 
0 
18 
0 
Musk, dozen . 
0 
0 
0 
0 
Euonymus, in var., dozen 
6 
0 
18 
0 
Myrtles, dozen. 
6 
0 
12 
0 
Evergreens, in var., dozen 
6 
0 
24 
0 
Palms, in var., each 
2 
6 
21 
Ferns, in variety, dozen 
4 
0 
18 
0 
Pelargoniums, dozen 
0 
0 
0 
0 
Ficus elastica, each 
i 
6 
7 
0 
,, scarlet, doz. 
3 
0 
9 
0 
Foliage Plants, var., each 
2 
0 
10 
0 
Spirae t, dozen. 
0 
0 
0 
0 
• .' 
CUT 
ELOWERS. 
B. 
d. 
s. 
a. 
s. 
d. 
0. 
a. 
Abntilons, 12 bunches .. 
2 
0 to 4 
0 
Lilies, White, 12 bunches 
0 
0 to 0 
» 
Anemones, 12 bunches .. 
0 
0 
0 
0 
,, Orange, 12 bunches 
0 
0 
0 
0 
Arum Lilies, 12 blooms .. 
s 
0 
6 
0 
Marguerites, 12 bunches 
2 
0 
6 
0 
Asters, 12 bunches .. .. 
2 
0 
6 
0 
Mignonette, 12 bunches 
1 
0 
8 
0 
,, French, bunch .. 
1 
6 
2 
0 
Myosotis, 12 bunches .. 
1 
6 
3 
0 
Bouvardias, bunch .. .. 
0 
6 
i 
0 
Narciss, 12 bnnehes 
0 
0 
0 
0 
Camellias, blooms .. .. 
3 
0 
6 
0 
„ White, English, bch. 
0 
0 
0 
0 
Carnations, 12 blooms .. 
1 
0 
2 
0 
Pansies, 12 bnnehes 
0 
0 
0 
0 
,, 12 bunches.. 
4 
0 
6 
0 
Peas, Sweet, 12 bunches.. 
1 
6 
8 
a 
Chrysanthemums, 12 bchs. 
2 
0 
6 
0 
Pelargoniums, 12 trusses 
0 
9 
1 
0 
„ 12 blooms 
i 
0 
6 
0 
„ scarlet, 12 trusses 
0 
3 
0 
& 
Cornflower, 12 bunches .. 
i 
6 
3 
0 
Poinsettia, 12 blooms .. 
0 
0 
0 
» 
Dahlia, 12 bunches 
2 
0 
4 
0 
Primula (single), bunch.. 
0 
0 
0 
0 
Daisies, 12 bunches 
2 
0 
4 
0 
„ (double), bunch .. 
0 
9 
1 
0 
Eucharis, dozen .. .. 
s 
0 
6 
0 
Polyanthus, 12 bunches.. 
0 
0 
0 
0 
Gardenias, 12 blooms .. 
2 
0 
5 
0 
Ranunculus, 12 bunches 
0 
0 
0 
0 
Gladiolus, 12 spray3 
i 
0 
i 
6 
Boses, 12 bunches .. .. 
4 
0 
9 
0 
Hyacinths, Homan, 12 
„ (indoor), dozen 
0 
9 
i 
O 
sprays 
0 
0 
0 
0 
„ Tea, dozen .. .. 
1 
6 
8 
0 
Iris, 12 bunohes .. .. 
0 
0 
0 
0 
„ red dozen .. .. 
0 
0 
0 
0 
Lapageria, white, 12 
„ de Mois. 12 bunches 
0 
0 
0 
o 
blooms. 
1 
6 
8 
0 
Stephanotis, 12 sprays .. 
4 
0 
6 
0 
Lapageria, coloured, 12 
Tropseolum, 12 bunches 
0 
0 
0 
0 
blootrs. 
1 
0 
1 
6 
Tuberoses, 12 blooms .. 
0 
6 
1 
0 
Lilium longiflorum, 12 
Tulips, dozen blooms .. 
0 
0 
0 
0 
blooms. 
4 
0 
6 
0 
Violets, 12 bunches.. .. 
1 
0 
l 
6 
Lilium lancifo’ium, 12 
,, (French), bunch 
1 
0 
1 
8 
blooms. 
1 
6 
3 
0 
„ (Panne), bunch 
8 
0 
3 
& 
FRUIT. 
d. 
s. d. 
s. 
d. 
8. 
a. 
Apples, J sieve. 
1 
6 
to 3 6 
Oranges, per 100 .. .. 
6 
0 to 12 
0 
Nova Scotia and 
Peaches, dozen •• •• 
2 
0 
6 
o 
Canada barrel 
0 
0 
0 0 
Pears, dozen. 
i 
0 
i 
6 
Cherries, J sieve .. .. 
0 
0 
0 0 
Pine Apples, English, 
Cobs, 100 lbs. 
60 
0 
6) 0 
per lb .. • 
1 
6 
2 
6 
Fig?, dozen . 
0 
0 
0 0 
Plums, 4 sieve. 
1 
6 
2 
6 
Grapes, per lb. 
0 
6 
2 6 
St. Michael Pines, each 
S 
0 
6 
0 
Lemons, case. 
10 
0 
15 0 
Strawberries, per tt>. .. 
0 
0 
0 
O 
Melon, each . 
0 
6 
1 0 
VEGETABLES. 
8. 
d. 
s. d. 
8. 
d. 
H. 
d. 
Artichokes, dozen .. .. 
l 
0 
to 2 0 
Lettuce, dozen .. .. 
0 
9 to 
0 
0 
Asparagus, bundle .. . • 
0 
0 
0 0 
Mushrooms, punnet 
0 
6 
1 
0 
Beans, Kidney, per lb. .. 
0 
3 
0 0 
Mustard and Cress, punt. 
0 
2 
0 
6 
Beet, Red, dozen .. •• 
1 
0 
2 0 
Onions, bunch. 
0 
3 
0 
6 
Broccoli, bundle .. .. 
0 
0 
0 0 
Parsley, dozen bunches 
2 
0 
s 
O 
Brussels Sprout?, £ sieve 
3 
6 
4 0 
Parsnips, dozen .. •• 
i 
0 
0 
O 
Cabbage, dozen .. .. 
1 
6 
0 0 
Potatoes, per ewt. 
4 
0 
6 
0 
Capsicum?, per 100 
1 
6 
2 0 
,, Kidnev, i er cwt. 
4 
0 
0 
Carrots, bunch .. •• 
0 
4 
0 0 
Rhubarb, bundle .. .. 
0 
2 
0 
(> 
Cauliflowers, dozen 
3 
0 
4 0 
Salsafy, bundle .. #• 
i 
0 
1 
6 
Celery, bundle .. .. 
1 
6 
2 0 
Scorzouera, bundle .. 
1 
6 
0 
0 
Coleworts, doz. bunches 
2 
0 
4 0 
Seakale, basket •• .. 
0 
0 
0 
0 
Cucumbers, each .. .. 
0 
4 
0 6 
Shallot 1 , per lb. 
0 
S 
0 
0 
Endive, dozen. 
1 
0 
2 0 
Spinach, bu*hf*l .. .. 
1 
6 
2 
0 
Heros, bunch .. .. .. 
0 
2 
0 0 
Tomatov -, per lb. 
0 
4 
0 
6 
Leeks, bunch. 
0 
3 
0 4 
Turnips, ouucn .. •• 
0 
4 
0 
6 
