November 17, 1887. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
attained with sun heat early in September. Tue Vine is a free grower, and 
requir s liberal supplies of nutriment, mulching, and liquid manure until 
the colouring is advanced. The shoots shou d not be stopped tr less than 
two joints beyond the show of fruit, better three or four. The sub-laterals 
should be stopped at the first leaf— i.e., below the bunch, and on a level 
with or beyond it they may be allowed to extend more, but no more leaves 
mu-t be allowed to expand than can have full exposure to light. This 
app'ies equally to the leaves up to the bunch. Aft r stopping keep them 
closely pmched to one joint as fresh growth is marie. Ventilate freely in 
the early stages of growth, so a* to insure good well developed foliage, and 
always vtntila'e early, aim tdng just a little air to insure a circulation by 
or before the sun aots powerfully upon the bouse. Clone early wi'k plenty 
of moistu'e, and you ought to grow this very best of long-keexnng Grapes. 
Palms for Room Decoration (0. B. M .).—For this purpose the plants 
should be grown as hard in texture ai possible, coufining them to compara¬ 
tively small pots and feeding with liquid manure, soot water imparting a 
good deep green colour to ttie leaves. The following succeed well in a 
greenhouse temperature, but we grow our joun t plants in a cool stove, bo 
as to get them to a d corative s'ze in as short a time as possible, and they do 
not suffer when taken into a warm room, but those for halls should be well 
hardened before removal into the cooler quarters. CDamm-ops excelsa, 
Corvpha australis, Plioenix reclinata, P. tenuis, Rliapis flabelhformis, Sea- 
forlhia elegans, Sabal BJackburneana, Pritchardia filamentosa, and Areca 
rubra. Cool stove kinds are Cocos Weddelliana, Dsemonorops Palembani 
Arica lutescens, Kentia au-tralis, and Latania borbonica ; the latter is very 
useful for warm rooms. The chief cause of the foliage becoming withered 
at the tips is from their being grown in a warm house, moist, and close, 
which renders them soft, so that they cannot bear the dry air of rooms. 
Violets in Winter (Mrs. M.). —It is not difficult to have Violets in 
winter if the plants are given good treatment in summer, planting out well- 
rooted runners or suckers in April in rich soil in the open ground, keeping 
them free of weeds and runners during the summer, mulching before dry 
weather, or in June, with shoit manure, and watering in dry weather. They 
will be fine plants by the end of September, and commencing to flower, 
when they may be taken up with balls of soil and placed in frames in rich 
soil or leaf mould, only using the sash lights in case of frost. They cannot 
hnvs too much air whenever the w'eather is mild. In severe weather they 
should have protection over the lights. Good plants in a cool conservatorv 
ought to flower well in boxes or pots in a position close to the glass, but all 
depends on the previous preparation of the plants. Perhaps the blooms 
are eaten by slurs. Look for them af er dark with a lantern. Fine varieties 
are ~ s i D F' e purple—Wellsiana, Victoria Regina, and OJoratRsiraa. Single 
white—White Czar and Rawson’s White. They are good alike for frames 
or outdoors. The best Violets, bowever.for winter are the varieties of Nea¬ 
politan—viz., New York, Marie Louise, De Parme, and Comte Brazzi. They 
are excellent for frames, blooming from September to Ap>il inclusive, and 
are charming grown in pots. We make a practice not to recommend dealers, 
b cause it would be unfair to do so. We are always pleased to answer 
ques ions on horticultural subjects. 
Names of Fruits.—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 neces¬ 
sarily required for publication, initials sufficing for that. Only six specimens 
can be named at once, and any beyond that number cannot be preserved. 
(James Siam).—Red Pear, Bsurrd Clairgeau ; the other resembles Thomp- 
sons. Apple not kno -vn, certainly not Nonesuch ; probably a cider fruit. 
(n .A .).—1, Brown Beurre; 2, Easter Beurre; 3, Beurrfi Ranee. (J B. WA. 
—Marechal de Cour. (Joseph Harrison).— 1, London Pippin ; 3, Alfriston’ 
6, Golien Reinette; C, Go'den Pearmain ; Nos. 2 and 4 were loose in the 
basket. (G. Harris). —The Apple is Alfriston, and the Pear Hacon’s Iucom- 
pirable. (IV. A).—4, Embroidered Pippin; 5, Reinette de Caux. (A 
Mitchell).—1, Durondeau ; 2, Crassane ; 3, Beurre Diel. The Apple is 
Orange Goff. (E. Fisher). —1, Brown Beurre; 2, Fondante d’Automne • 3 
Beurre Diel; 4, Golien Noble; 5 and 6, Not known; apparently Cider 
Apples. (George Smai'es). —Lord Lennox. (N. Bomnall).— The three Pears 
you sent are not Eyewrod, but Doyenne Gris. Tne other is, as you say 
Fondante de Charneu. What you take to be Conseiller de Cour is not that 
variety. It is a very inferior sort to that. 
Names of Plants.—We ooly undertake to name species of plants, not 
varieties that have originated from seed and termed florists’ flowers. 
F lowering 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 best packing dry 
cotton wool the worst. Not more than six specimens can be named at once. 
(W. B.). —Pholidota imbricata. 
COVENT GARDEN MARKET.— November IGth. 
Trade ve-y quiet. Prices unaltered. 
Artichokes, dozen .. .. 
Asparagus, bundle .. .. 
Beans, Kidney, per lb. .. 
Beet, Red, dozen .. 
Broccoli, bundle .. .. 
Brussels Sproutf, J sieve 
Cabbage, dozen .. .. 
Capsicums, per 100 .. 
Carrots, bunch ., .. 
Cauliflowers, dozen 
Celery, bundle .. .. 
Coleworts, doz. bunches 
Cucumbers, each .. .. 
Endive, dozen. 
Heros, bunch. 
Leeks, bunch. 
s. 
1 
0 
0 
1 
0 
3 
1 
1 
0 
3 
1 
a 
o 
l 
0 
0 
VEGETABLES. 
d. s. d. 
0 to 2 0 
0 0 0 
S 0 0 
0 2 0 
Lettuce, dozen .. 
Mushrooms, punnet 
Mustard and Cress, pu 
Ouioas, bunch.. 
Parsley, dozen bunehe 
Parsnips, dozen 
Potatoes, per cwt... 
„ Kidney, ;er cv 
Rhubarb, bundle .. 
Salsafy, bundle 
Scorzonera, bundle 
Seakale, basket .. 
Shallots, per tb. .. 
Spinach, bushel 
Tomatoes, per tb. ,. 
Turnips, bunch 
s. d. s. d 
0 9 to 0 0 
0 6 10 
0 2 0 6 
0 3 0 6 
3 0 SO 
10 0 0 
4 0 BO 
4 0 0 0 
0 2 0 0 
10 16 
16 0 0 
0 0 0 0 
OS 0 0 
16 SO 
0 4 0 6 
0 4 0 6 
439 
FRUIT. 
Apples, i sieve.1 6 to 8 6 
Nova Scotia and 
Canada barrel 0 0 0 0 
Cberries, J sieve .... 0 0 0 0 
Cobs, 100 lbs. 60 0 65 0 
Figs, dozen . 0 0 0 0 
Grapes, per lb. o 6 2 8 
Lemons, case.10 0 15 0 
Melon, each .o 6 10 
Oranges, per 100 .. .. 
Peaohes, dozen .. 
Pears, dozen. 
Pine Apples, English, 
per lb . 
Plums, i sieve. 
St. Michael Pinas, each 
Strawberries, per lb. 
s. d. s. d. 
6 0 to 12 0 
2 0 6 0 
10 16 
16 2 6 
0 0 0 0 
SO so 
0 0 0 0 
PLANTS IN POTS 
... s. d. s. d. 
Aralia Sieboldi dozen .. 6 0 to 12 0 
Arbor vitse (golden) dozen 6 0 9 0 
„ (common),dozen.. 0 0 0 0 
Asters, dozen pots .. ..0 0 0 0 
Azalea, dozen.o 0 0 0 
Begonias, dozen .... 4 0 9 0 
Capsicums, dozen .... 0 0 0 0 
Chrysanthemums, dozen 4 0 11 0 
Cineraria, dozen .... 0 0 0 0 
Dractena ternsinalis, doz. 30 0 60 0 
„ viridis,dozen.. 12 0 24 0 
Erica, various, dozen ..90 180 
Euonymus, in var., dozen 6 0 18 0 
Evergreens, in var., dozen 6 0 24 0 
Ferns, in variety, dozen 4 0 18 0 
Ficus elastica, each ..16 7 o 
Foliage Plants, var., each 2 0 10 0 
s. d. 
Fuchsia, dozen.6 o 
Geranium (Ivy), dozen .. 0 0 
,, Trioolor, dozen 0 0 
Hydrangea, dozen .. .. o 0 
Lilies Va'ley, dozen .. o 0 
Lilinm laneifolium, doz. 0 0 
.. lingifl >rum, doz. 0 0 
Margueri’e Daisy, dozen 6 0 
Mignonette, dozen .. .. 3 o 
Musk, dozen .o 0 
Myrtles, dozen.6 o 
Palms, in var.,each .. 2 6 
Pelargoniums, dozen .. 0 0 
.. scarlet, doz. 3 0 
Poinse.tia.dozen .. ..12 0 
Solanum, dozen .. .. 9 o 
Spirsei, dozen.o q 
s. d 
to 9 0 
0 0 
0 O 
0 0 
0 0 
0 O 
0 0 
12 0 
6 0 
0 0 
12 0 
21 0 
0 0 
9 0 
15 0 
12 O 
0 0 
CUT FLOWERS. 
s. d. e. d. 
Abutilons, 12 bunches .. 8 0 to 6 0 
Anemones, 12 bunches .. 
0 
0 
0 
0 
Arum Lilies, 12 blooms .. 
6 
0 
8 
o 
Alters, 12 bunches .. 
2 
0 
6 
0 
u French, bunch .. 
0 
0 
0 
o 
Bouvardiap, bunch .. 
0 
6 
1 
o 
Camellias, blooms .. .. 
2 
0 
4 
0 
Carnations, 12 blooms .. 
i 
0 
2 
0 
7i 12 bunches .. 
0 
0 
0 
o 
Chrysanthemums, 12 bchs. 
6 
0 
12 
0 
7» 12 blooms 
0 
6 
8 
o 
Cornflower, 12 bunches .. 
0 
0 
0 
0 
Dahlia, 12 bunches 
0 
0 
0 
o 
Daisies, 12 bunches 
2 
0 
4 
o 
Encharis, dozen .. .. 
4 
0 
6 
o 
Gardenias, 12 blooms .. 
Gladiolus, 12 spray9 
2 
0 
5 
0 
0 
0 
0 
n 
Hyacinths, Roman, 12 
sprays 
0 
6 
1 
6 
Iris, 12 bnnohes 
0 
0 
n 
0 
Lapageria, white. 12 
blooms. 
1 
6 
R 
fi 
Lapageria, coloured, 12 
bl0ODC8. 
1 
0 
l 
fi 
Lilinm longiflorum, 12 
blooms. 
6 
0 
Q 
n 
Lilium lancifolium. 12 
blooms. 
0 
0 
0 
6 
Lilies, White, 12 bunches 0 0 to 0 0 
” Orange, 12 bunches 0 0 0 0 
Marguerites, 12 bunches 2 0 6 0 
Mignonette. 12 bunches 10 8 0 
Myosotis, 12 bunches .. 0 0 0 0 
Nareiss, 12 bunches .. 0 0 0 0 
„ White. English, boh. 0 0 0 
Pansies, 12 bunches .. 0 0 0 0 
Peas, Sweet, 12 bunches.. 0 0 0 0 
Pelargoniums, 12 trasses 0 9 1 o 
,, scarlet, 12 trusses 0 4 0 9 
Poinsettia, 12 blooms .. 0 0 0 0 
Primula (single), bunch.. 0 0 0 0 
., (double), bunch .. 0 9 1 q 
Polyanthus, 12 bunches.. 0 0 0 0 
Ranunculus, 12 bunches 0 0 0 0 
Roses, 12 bunches .. .. 0 0 0 0 
„ (indoor), dozen ..10 16 
„ Tea, dozen .. ..16 80 
>, red, dozen (French) 10 2 0 
„ yellow .0 9 l g 
Stephanotis, 12 sprays .. 4 0 6 0 
Tropteoium, 12 bunches 0 0 0 0 
Tuberoses, 12 blooms ..0 6 10 
Tulips, dozen blooms .. 0 0 0 0 
Violets, 12 bnnehes.. ..10 1 e 
ii (French), bunch 16 2 0 
,i (Parme), bunch 2 0 4 0 
PROGRESS. 
To progress in dairy Farming especial attention shall 
be given in this paper, for it is a matter of primary irn- 
poitance to which more and more attention is given, and 
concerning which so much has been written that we are 
under considerable difficulty in making selections from 
the numerous essays and exhaustive reports of dairy 
shows which are at hand for reference. 
A practical and most satisfactory sign of progress 
is evident in the systematic management of dairy 
work, which is generally taking the place of the hap¬ 
hazard practice which so often had unsatisfactory 
results. V) eight, measure, temperature, cleanliness, all 
leceive due attention now, and together they render 
success a certainty. Really good butter can now be 
made quickly and well throughout the year, but there 
can be no question that we get the best butter—best in 
colour and flavour, when the cows have a full bite of 
grass. Much may be done by careful stall-feeding, but 
