November 5, 1885. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
415 
very early in flower plunge in brisk bottom heat and cover the crowns with 
an inch of cocoa-nut fibre or any other similar material until they start 
reely, when they may be grown without bottom heat. Plants started early 
say at the present time—cannot be expected to do so well as those that 
are started later and brought forward undtr more natural conditions. 
never be dry at their roots, and when they have once 
a to i?* f fl ua htity of foliage and are showing their flowers stimulants in 
eat state may be given freely. They must be kept free from insects by 
ynnging, fumigation being injurious. When in full growth it is scarcely 
possible to give them too much water. 
Names of Fruits.—The names and addresses of senders of fruit to 
must in all cases be enclosed with the specimens, whether 
ets leferring to the fruit are sent by post or not. The names are 
not necessarily required for publication, initials sufficing for that. ( J. P.). 
—rne Peach is undoubtedly Salwey. (R. H. B .).—1, Baron Ward; 
p.__. enc „ Cjodlm ; 3, Dumelow’s Seedling. (J. II. Neale). —1, London 
( ’ ii 1 , on Pippin; 3, Golden Noble; 4, Bedfordshire Foundling. 
„ 1 'p l es —L.G-reenup’s Pippin; 3, Cellini; 5, Golden Winter Pear- 
(p 'T r, ear8— b Winter Nelis ; 2, Summer Bergamot; 3, Marie Louise, 
o ‘p ' JJru ff™ond). —Apple—Winter Colman. Pears—1, Suzette de Bavay ; 
R , asse - V/ llmar • 3 \ Beurre Diel; 4, Ne Plus Meuris. (A. ll'ifson).—7, 
ty of Ivmit; 8, Mincliall Crab ; 9, Ord’s Apple ; 10, Pomeroy; 11, London 
i 12, Yorkshire Greening. (G. M .).—Grosse Calebasse. (J. Jefferies 
bon). 5, Nonesuch ; G, Probably Golden Noble, very small; 7, Norfolk 
p°i“ an >' 8 - Gloucestershire Costard. (IF. E.). —1, Ribston Pippin ; 2, Cox’s 
mona; 3, Kentish Fillbasket; 4, Syke House Russet; 5, Beurre Hardy; 
b, Passe Colmar. (J. E. F.).— 1, Royal Russet; 2, Yellow Ingestrie; 3, 
i a t> ' Uor0 ?? u i Beurre Diel; 5, TJrbaniste ; 6, Comte de Lamy. (G. B .).— 
T ’ ■ B ? l l rre _P 1 ®L Marie Louise ; 15, Beurre Ranee; 16, Swan’s Egg; 17, 
_ septune de Malines ; 18, Beurre Superfin. ( E. Bowley). —1, Hawthornden ; 
o’ il? ter , f e ^, n ing; 3, Cockle’s Pippin; G, Minchall Crab; 7, Dumelow’s 
eu ing; It, Golden Reinette. We only undertake to name six. (-4. D. 
Jrreston). 1, Hollandbury ; 2, Catshead ; 4, Holland Pippin; 5, Bess Pool. 
_^ ames Plants.—We only undertake to name species of plants, not 
rieties that have originated from seed and termed florists’ flowers. 
oV,°"m nD i^ 8 P ecim e n s are necessary of flowering plants, and Fern fronds 
ouw bear spores. Specimens should arrive in a fresh state in firm 
oxes, Slightly damp moss or soft green leaves form the best packing, dry 
otton wool the worst. Not more than six specimens can be named at once. 
Dendrobium chrysotoxum ; 2, Zygopetalum intermedium. 
L i .-fl-).—The large Aster is Aster puniceus, the small one Aster Novi- 
e gn var lsevigatus : the Fuchsia is F. conica ; the others we do not recog- 
ise. [I. M. E .).—The flat leaf-like plant is Coccoloba platyclada, the 
. ls Oacalia articulata. ( T. Baigent). —The slips sent are not in 
c naition for anyone to name with accuracy, and all we can say is— 
R . 0 ’. 1 18 a Chorozema; 2 and 3, unrecognisable; 4, an Acacia; 5, a 
atice; 0, an Epacris. (John Cameron). — 1, Cupressus virginiana; 2, 
upressus torulosa : 3, Thuja occidentalis ; 4, Cedrus Libani; 5, Quercus 
_ ex, b, Enobotrva japonica. Yon will find the information you require 
m our reply to “ Medicus.” 
COVENT GARDEN MARKET. —November 4th. 
There is no alteration from last week. 
FRUIT. 
„ Canadian , 
Cobs, Kent .. ] 
Lemons .. 
3 Sprouts 
Artichokes 
Asparagus 
Beans, Kidney 
Beet, Red 
Broccoli , 
Brussels 
Cabbage 
Capsicums 
Carrots .. 
Cauliflowers 
Celery 
Coleworts 
Cucumbers 
Endive .. 
Herbs ., 
Leeks 
i sieve 
3. 
d. 
s. 
d. 
l 
0 
to 3 
6 
barre 
10 
0 
15 
0 
100 lbs. 24 
0 
27 
6 
dozen 
0 
8 
0 
9 
0 
6 
2 
0 
.. case 
15 
0 
21 
0 
1 
0 
1 6 
VEGE1 
S. 
d. 
s. d 
dozen 
l 
0 to 0 
0 
bundle 
0 
0 
0 
0 
lb. 
0 
3 
0 
0 
dozen 
1 
0 
2 
0 
bundle 
0 
9 
1 
0 
i sieve 
0 
0 
0 
0 
dozen 
0 
0 
1 
0 
100 
1 
6 
2 
0 
bunch 
0 
3 
0 
4 
dozen 
2 
0 
3 
0 
bundle 
1 
6 
2 
0 
ranches 
2 
0 
4 
0 
each 
0 
8 
0 
6 
dozen 
1 
0 
2 
0 
bunch 
0 
2 
0 
0 
bunch 
0 
S 
0 
4 
s. d. s. d. 
Oranges. 100 8 0tol2 0 
Peaches.perdoz. 2 0 8 0 
Pears, kitchen .. dozen 0 6 10 
,, dessert .. dozen 0 4 16 
Pine Apples English .. It. 2 0 4 0 
Plums. J sieve 13 2 0 
St. Michael Pines ..each 3 0 7 6 
Lettuce •• ,, .. dozen 1 
Mushrooms .. ..punnet 0 
Mustard and Cress punnet 0 
Ouions.bunoh 0 
Parsley .. dozen bunches 2 
Parsnips.dozen 1 
Potatoes. cwt. 4 
,, Kidney .. cwt. 4 
Rhubarb.bundle 0 
Salsafy .. .. .. bundle 1 
Scorzonera .. .. bundle 1 
Seakale .. .. per basket 0 
Shallots.ft. 0 
Spinach.bushel 2 
Tomatoes .lb. 0 
Turnips .. .. .. bunch 0 
d. s. 
0 to 1 
WINTEK DIET. 
To dairy cows we assign the first place in our dietary, 
because dairy produce is affected by it in both quantity and 
quality. Sweet, wholesome, nourishing food, and plenty of it, 
must be given them in order that a full flow of milk may be 
sustained, and that the cream may be abundant and rich, and 
the butter of a delicate flavour. No doubt cows of a particu¬ 
lar breed exercise much influence in these matters, but the 
milk of every cow will be spoilt—at any rate for butter¬ 
making, if an impure, unwholesome diet is suffered to taint 
the milk, as it does invariably. A system of chaffing and 
mixed food is good for them, but the racks should be kept 
well supplied with the best meadow hay three times daily, and 
not twice only—morning and night, as is so frequently done. 
Long fasting is bad for all animals, and we have repeatedly 
seen cows that were fed only twice daily eating litter satu¬ 
rated with filth, which must affect the flavour or both milk 
and butter. 
It must not be forgotten that dairy cows upon the home 
farm are not kept solely for milk, as are the cows of many 
tenant farmers, and therefore the winter diet, of which 
pulped Turnips, brewers’ grains, Swedes, and Oat straw 
form the chief ingredients, will not answer for them, such a 
dietary being intended solely for the promotion of a full 
yield of milk, little if any attention being given to quality. 
In the home farm herd quality must be kept well to the fore ; 
we must have rich cream and butter of high colour and deli¬ 
cate flavour. To this important end the careful selection or 
breeding of cows must be combined with judicious feeding. 
The best meadow hay is the chief article of winter diet to be 
used both for chaffing and unchaffed in the racks. Use no 
inferior hay in any manner for them, and do not allow dealers 
in cattle spice to induce you to suppose that musty hay can 
be made equal to really good hay by a dressing of the spice 
which they are so eager to sell. No doubt the spice makes 
inferior food palatable, but it cannot make it proportionately 
nourishing. Bran is always given to the cows at milking 
time. They eat it greedily and derive much benefit from it. 
Long ago we tried to do without bran, but the deterioration 
both in quantity and quality of the milk was so great that 
we quickly resumed the regular use of it. Bran is not used 
while there is a full bite of grass, but is given early in 
autumn, and its use is continued until the cows are turned 
out upon the pastures in spring. Our readers must not 
forget how frequently we have asked them not to turn out 
the cows in winter, and not to do so in spring till the grass 
is strong upon the pastures, and is growing so freely as to 
insure them of food for rumination in from one to two hours 
after milking. We never turn them out in winter or spring 
till mild weather insures a continuance of growth, and the full 
allowance of dry food is given till then. With the bran we 
are now giving sliced Carrots at the time of milking, or twice 
daily. The quantity of bran is from one to two gallons, and 
the same of Carrots to each cow, according to size and con¬ 
dition, which also affects the use of chaff. For example, to 
a delicate Jersey a full allowance of bran, Carrots, and a few 
crushed Oats may be given, while to a big shorthorn or 
crossbred cow a mixture of bran, Carrots, and chaff will 
suffice. It is well to be particular about having the Oats 
crushed and seeing that a given quantity only is used. One 
of the best cowmen we ever had could not be made to see the 
importance of crushing Oats till we showed him how fre¬ 
quently uncrushed Oats passed through the cows’ stomachs 
undigested. 
So far as is possible the calving of cows for the dairy of 
the home farm is so managed that at least one cow calves in 
each month of winter and spring in order to impart freshness 
to milk and butter. Dear-bought experience has repeatedly 
shown how important this is, [for if there is no calving till 
spring the cows become “ stale,” and the butter becomes 
pale in colour and of bad flavour. Calving in winter and 
early spring happens while the cows are having what may 
fairly be termed a dry food diet, and it is precisely while they 
are so fed that there is much risk of milk fever. To insure 
safety from this so frequently fatal disease crushed linseed is 
used for a week or two before and after calving, a gallon 
being given in the morning and the same quantity at night, 
care being taken to soak it for twelve hours before use. This 
