July 9, 1885. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
35 
we should take off all the rest at once. If left they will be of little if any 
value, and will exhaust the trees needlessly. If the border is at all dry, not 
on the surface merely, but 2 feet below it, give liquid manure copiously. 
This will support the trees for a time ; but they require fresh soil. The old 
border should be removed, good drainage provided, and the trees planted in 
good loam. They will never be satisfactory until fresh roots form in a better 
medium. If the trees were ours we should lift one at a time immediately 
the crop was gathered, but it would be requisite to keep both roots and 
leaves constantly moist during the operation, and afterwards to shade and 
syringe sufficiently to keep the leaves fresh ; new roots would then form 
before winter, and the growth of the trees would he very different next 
spring. If you have not the means and skill at your command for removing 
the trees in summer, let them remain till the autumn, as summer-lifting 
cannot safely be entrusted to persons who have not had experience in the 
work. 
Market Measures.—The following are usually employed for fruit and 
vegetables :—These, being often made either of osier or deal shavings, they 
vary triflingly in size more than measures made of less flexible materials. 
Seakale Punnets.—8 inches diameter at the top, and 7h inches at the 
bottom, and 2 inches deep. Radish Punnets.—8 inches diameter and 
1 inch deep, if to hold six hands; or 9 inches by 1 inch for twelve hands. 
Mushroom Punnets.—7 inches by 1 inch. Salading Punnets.—5 inches by 
2 inches. Half Sieve.—Contains 3b imperial gallons. It averages 121 inches 
in diameter and 6 inches in depth. Sieve—Contains 7 imperial gallons. 
Diameter 15 inches, depth 8 inches. A sieve of Peas is equal to 1 bushel; 
a sieve of Currants 20 quarts. Bushel Sieve.—10g imperial gallons. Diameter 
at top 175 inches, at bottom 17 inches ; depth llj inches. Bushel Basket— 
Ought, when heaped, to contain an imperial bushel. Diameter at bottom 
10 inches, at top 14J inches ; depth 17 inches. Walnuts, Nuts, Apples, and 
Potatoes are sold by this measure. A bushel of the last-named cleansed 
weighs 56 lbs, but 4 lbs. additional are allowed if they are not washed. A 
junk contains two-thirds of a bushel. Pottle—Is a long tapering basket 
that holds rather over a pint and a half. A pottle of Strawberries should 
hold half a gallon, but never holds more than 1 quart; a pottle 
of Mushrooms should weigh 1 lb. Hand—Applies to a bunch of 
Radishes, which contains from twelve to thirty, or more, according to the 
season. Bundle—Contains six to twenty heads of Broccoli, Celery, &c.; 
Seakale twelve to eighteen heads ; Rhubarb twenty to thirty stems, 
according to size ; and of Asparagus from 100 to 125. Bunch—Is applied of 
herbs, &c., and varies much in size, according to the season. A bunch of 
Turnips is twenty to twenty-five; of Carrots thirty-six to forty; of 
Greens as many as can be tied together by the roots. Grapes are put 
up in 2 lbs. and 4 lbs. punnets; new Potatoes by the London growers in 
2. lbs. punnets. Apples and Pears are put up in bushels, sieves, or half 
sieves. A hundredweight of Kentish Filberts is 104 lbs. Weights are 
always 16 ozs. to the pound. 
Carnations, Picotees, and Pinks (TV. G. A .).—The broadly distinguish¬ 
ing marks between these are these Pinks are altogether smaller both in 
flowers and foliage, and they also bloom earlier than either of the others, 
and the colour round the petals has an outer ring of white. The following 
are the characteristics of a good Pink :—The flower must be fully double ; 
so much so, that it should form the half of a ball, rising up to the centre, 
and should be perfectly circular in outline. Each petal should be stout, 
broad, and smooth at the edges. This smoothness is called rose-edged; that 
is, without any notches or teeth. The lowest tier of petals should be the 
widest, reaching in diameter at least from 2 to 2 b inches. The next row 
should be shorter, so much so as to show the lacing fully on the lower 
petals; and the next shorter again, and so on up to the centre, which should 
be well filled up without confusion. The ground colour should be pure 
white. The lacing, or circular stripe, should leave an edge of white outside 
of it, and another inside; this lacing of colour should be of the same width 
as the outside edging of white, and should be smooth and even at the edges ; 
in fact, laid on as if it had been traced by a skilful hand with a fine camel- 
hair pencil. Then, at the bottom of the petals, there Bhould be another 
body of colour, the same as the lacing, to form a bold, rich eye. The Car¬ 
nation has the marks on its petals from the centre to the edge, and through 
the edge in flakes, or stripes of colour. The Picotee has its coloured mark 
only on the outer edge of its petals. Properties of a good Carnation.— 
Carnations are divided into five classes, namely :—1, Scarlet Bizarres. 2, 
Pink or Crimson Bizarres. 3, Scarlet Flakes. 4, Rose Flakes. 5, Purple 
Flakes. Bizarre is a French word, meaning odd or irregular ; the flowers in 
these classes have three colours, which are irregularly placed on each petal. 
Scarlet Bizarres have that colour predominating over the purple or crimson, 
but the pink or crimson Bizarres have more of these colours than the scarlet. 
Scarlet Flakes are simple white grounds, with distinct stripes or ribbons of 
scarlet. Rose and purple Flakes have these two colours upon a white ground. 
The properties in other respects are—1, The flower should be not less than 
inches across. 2, The guard or lower petals, not less than six in number, 
must be broad, thick, and smooth on the outside, free from notch or serrature 
on the edge, and lapping over each other sufficiently to form a circular Rose¬ 
like flower; the more perfectly round the outline the better. 3, Each layer 
of petals should be smaller than the layer immediately under it; there 
should not be less than five or six layers of petals laid regularly, and the 
flower should so rise in the centre as to form half a ball. 4, The petals 
should be stiff, free from notches, and*slightly cupped. 5, The ground 
should be pure white, without specks of colour. 6, The stripes of colour 
should be clear and distinct, not running into one another, nor confused, 
but dense, smooth at the edges of the stripes, and well defined. 7, The 
colours must be bright and clear, whatever they may be ; if there be two 
colours, the darker one cannot be too dark, or form too strong a contrast 
with the lighter. With scarlet, the perfection would be black ; with pink 
there cannot be too deep a crimson; with lilac, or light purple, the second 
colour cannot be too dark a purple. 8, If the colours run into the white 
and tinge it, or the white is not pure, the fault is very great, and pouncy 
spots or Bpecks are highly objectionable. 9, The pod of the bloom should 
be long and large, to enable the flower to bloom without bursting it; but 
this iB rare ; they generally require to be tied about half way, and the upper 
part of the calyx opened down to the tie of each division; yet there are 
some which scarcely require any assistance, and this is a very estimable 
quality. 10, Decided superiority of perfume should obtain the prize when 
competing flowers are in other respects of balanced merit. Properties of a 
good Picotee.—Picotees are divided into seven classes. 1, Red, heavy-edged. 
2, Red, light-edged. 3, Rose, heavy-edged. 4, Rose, light-edged. 5, Purple, 
heavy-edged. 6, Purple, light-edged. 7, Yellow grounds, without any dis¬ 
tinction as to the breadth of the edge colour. The characteristics of good 
fofm are the same as for the Carnation, but with regard to colour—1, It 
should be clear, distinct, confined exclusively to the edge of the petals, of 
equal breadth and uniform colour on each, and not running down (called 
sometimes feathering or barring), neither should the white ground run 
through the coloured border to the edge of any one of the petals. 2, The 
ground must be pure white, without the slightest spot. This rule renders 
the name, still retained by florists, inappropriate, for Picote is the French 
for spotted. Cloves are self-coloured; Carnations so named because of their 
peculiar fragrance. 
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 contain 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. 
(A Header ).—You employed not the slightest packing to keep the flowers 
and Ferns fresh, not even a green leaf ; and you have no idea of their 
withered condition on arrival. It is impossible to name the Ferns without 
better and fresh fronds. The Orchises all appear to be varietial forms 
of O. maculata, but no one can tell with certainty from such shrivelled 
examples. (T. W. S .).—Macleania punctata. 
COVENT GARDEN MARKET.— July 8th. 
Little or no alteration to quote. Market well supplied, with a fair business doing. 
Bush fruit putting in an appearance, with promise of good supply. 
FRUIT. 
s. 
d. 
s. 
d. 
s. 
d. 
S. 
d. 
Apples. 
£ sieve 
0 
e 
to 0 
0 
Lemons .. .. >. 
.. case 
5 
Oto 21 
0 
Cherries .. .. 
£-sieve 
4 
0 
10 
0 
Oranges. 
.. 100 
8 
0 
12 
0 
Cobs, Kent .. per 
100 lbs. 
0 
0 
0 
0 
Peaches . 
perdoz. 
8 
0 
8 
0 
Currants, Red 
h sieve 
0 
0 
0 
0 
Pears, kitchen 
dozen 
0 
0 
0 
0 
„ Black .. 
| sieve 
6 
0 
6 
6 
,, dessert 
dozen 
0 
0 
0 
0 
Figs . 
dozen 
4 
0 
6 
0 
Pine Apples English., tb. 
2 
0 
S 
0 
G-ooseberries .. .. 
i sieve 
1 
6 
2 
0 
Strawberries.. .. 
0 
3 
0 
9 
Grapes . 
1 
6 
2 
6 
St. Michael Pines 
..each 
3 
0 
7 
0 
VEGETABLES. 
s. 
d. 
s. d 
s. 
d* 
S. 
d. 
Artichokes .. .. 
dozen 
1 
0 to 0 
0 
Lettuce . 
. dozen 
1 
0 to 2 
0 
Asparagus .. .. 
bundle 
2 
0 
5 
0 
Mushrooms .. . 
punnet 
0 
0 
1 
4 
Beans, Kidney 
lb. 
1 
0 
0 
0 
Mustard and Cress 
punnet 
0 
2 
0 
0 
Beet, Red .. .. 
dozen 
1 
0 
2 
0 
Onions. 
bunch 
0 
3 
0 
0 
Broccoli. 
bundle 
0 
9 
1 
0 
Parsley .. dozen bunches 
2 
0 
8 
6 
Brussels Sprouts .. 
£ sieve 
0 
0 
0 
0 
Parsnips. 
dozen 
1 
0 
2 
0 
Cabbage . 
dozen 
0 
0 
1 
0 
Potatoes. 
cwt. 
4 
0 
5 
0 
Capsicums .. .. 
100 
1 
6 
2 
0 
,, Kidney . 
cwt. 
4 
0 
5 
0 
Carrots. 
bunch 
0 
5 
0 
4 
Rhubarb. 
bundle 
0 
4 
0 
0 
Cauliflowers .. .. 
dozen 
2 
0 
3 
0 
Salsafy. 
bundle 
1 
0 
0 
0 
Celery . 
bundle 
1 
6 
2 
0 
Seorzonera .. . 
bundle 
1 
6 
0 
0 
Coleworts dcz. bunches 
2 
0 
4 
0 
Seakale .. .. per basket 
0 
0 
0 
9 
Cucumbers .. .. 
each 
0 
3 
0 
6 
Shallots .. .. .. 
0 
3 
0 
0 
Endive. 
dozen 
1 
0 
2 
0 
Spinach. 
bushel 
2 
0 
4 
0 
Herbs . 
bunch 
0 
2 
0 
0 
Tomatoes .. .. 
.. ID. 
0 
6 
0 
8 
Leeks . 
bunch 
0 
3 
0 
4 
Tuwiips. 
bunch 
0 
6 
0 
0 
A WALK ROUND THE FARM. 
Early in June before baymaking began, when every field 
and meadow bad some special attraction—for farm crops are 
then seen in all the freshness and vigour of early summer 
growth, free from spot or blemish, except it be stunted 
growth or poverty of condition—we walked round the home 
farm to inspect the crops closely, and to see if results so far 
proved our culture to be sound or otherwise, so that success 
or failure might serve to render our future efforts and plans 
more certain. In point of fact, we wished to learn the truth, 
or as much of it as we could, about our work, for that is the 
end and aim of all earnest thoughtful inquiry, and it is our 
intention to tell something of our inspection and its lessons, 
in proof that we practise as well as preach. 
We first came to a field of Winter Oats in superlative 
condition, the sturdy vigorous growth showing by its deep 
green hue and its fine bold heads of corn how rich in fertility 
the soil is, and be it remembered that the fertility was im¬ 
parted to it by the use of artificial manures as prescribed by 
Professor Jamieson, half dressings being given in autumn 
and spring, consisting of steamed bone flour, nitrate of soda, 
nitrate of potash, and mineral superphosphate, procured 
