Dacember S, 1885. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
489 
wood as soon as he can according to circumstances.” How rapidly this is 
accomplished may be gathered from some of the facts mentioned in his 
book on ‘ Improved Pruning and Training Fruit Trees.” For instance, 
a small and comparatively weakly Victoria Nectarine, a rider “ with a 
few shoots upon it, and a stem as slender as a young Briar stock,” was 
planted early in 1878, and the next season perfected a crop of five dozen 
good fruits, while during the season of 1880 this and other young trees 
planted at the same time bore from nine to thirteen dozen fine fruits each. 
Mention is also made of extraordinary and most rapidly grown trees of 
Peaches and Nectarines at Brayton Hall, Lambton Castle, and Eastnor 
Castle, and some time ago the Peach houses at Wilton were also de¬ 
scribed in this Journal, these fine houses being very rapidly filled on the 
unrestricted system. Plenty of other instances, including Cardiff Castle, 
could be quoted, were it necessary, in support of this decidedly improved 
system of training.—W. Iggulden. 
[We have seen the Peach and Nectarine trees at Wortley Hall, and 
they were very fine indeed.] 
WHITE PLUME CELERY. 
I AM pleased in having the opportunity of giving Mr. Mclndoe 
(page 443) some information on this. Snow will do it no harm, and only 
a severe frost which will injure other Celery will destroy it. Last winter 
it showed no signs of being injured after 12° of frost with us, but I dare 
say a severe frost would blacken it and make it pulpy. However, Celery 
is wanted before as well as after frost, and for use from the beginning of 
September until Christmas at least no Celery could surpass this in good 
qualities, especially for cooking as a second-course vegetable. “ Utili¬ 
tarian ” (page 465) makes a mistake respecting this Celery. Evidently 
he never had it to try, as it is not at all like Cole’s Superb Crystal White. 
Every portion of our plants becomes creamy white, and there are no 
green ones, but all are alike pale. As Mr. Mclndoe seems to look at it 
from a reasonable point of view and comes to no hasty conclusions I shall 
have much pleasure in posting him a pinch of seed of the right sort in 
February next.— A Kitchen Gardener. 
This White Plume, like all other plumage, looks best in fine weather, 
for 10° of frost ruined it. On examining the White Plume Celery after a 
night’s frost, which we experienced here lately, we found that not much 
“ white ” remained, “ decayed brown ” I should think would describe its 
appearance ; so that Mr. Mclndoe need not wait to see how it would 
survive a snowstorm, for it is quite evident that it will not survive much 
frost.— R. Gilchrist. 
CERTIFICATED CHRYSANTHEMUMS. 
As noted in another page, at the meeting of the National Chrysanthe¬ 
mum Society, Wednesday, the 25th ult., the Japanese variety Belle Paule, 
which has already been described, was shown by Mr. N. Davis and Mr. 
Forbes, both receiving a certificate for it. Another variety from Messrs. 
Cannell & Sons was also similarly honoured, and appears likely to become 
fine for exhibition. This is described below, also Cullingfordi and Pietro 
Diaz, which were omitted last week. 
Beauty of Swanley (H. Cannell & Sons).—A handsome large semi- 
globular bloom of the Japanese type, with broad flat or slightly fluted 
erect and spreading florets, very full and of a soft rosy lilac tint. Very 
pretty and distinct as shown. 
Pietro Diaz (M. Sullivan, Downshire House, Roehampton).— A 
large Japanese variety, with somewhat reflexed florets bright red, the 
margin and under surface golden. The plant is of dwarf habit and free- 
flowering. Certificated by the National Chrysanthemum Society. 
Cullingfordi (C. Orchard).—This was certificated last year, but a 
similar honour was awarded at Kingston to Mr. C. Orchard, who grows it 
remarkably well. It is a grand variety, in colour an intensely rich crimson 
maroon, quite unequalled in that respect; the florets are also broad and 
reflexed in young bloom 0 . Some dispute has arisen respecting the class 
in which this should be admitted, and unfortunately the confusion has 
been increased by the Kingston Society deciding it to be a Japanese, and 
the National Society, on the other hand, determine it to be a reflexed. As 
usually shown it is much better in the latter class. 
Mr. W. E. Boyce, Holloway, writes: “ In looking through your 
interesting account of Chrysanthemums certificated in 1885, I observe 
that you state Mr. Davis was awarded a first-class certificate for Chrys¬ 
anthemum Pompon ium. The fact is, both myself and Mr. Davis 
exhibited Mandarin and Pomponium the same day. Mr. Davis was 
awarded a certificate for Mandarin and to me for Pomponium.” 
Several correspondents desire the address of M. B. Ghys, mentioned 
last week as the author of the “ Essai sur le Chrysantheme.” It is thus 
given on the work in question: “M. B. Ghys, Pharmacien, a Anzin (Nord), 
France.” The “Essai” contains thirty pages and is published at the 
price of 1 franc.—L. C. 
JUDGES AND THEIR WORK. 
I WAS rather amused when I read the letter of Mr. L. V. Heathcote, to 
find how well the cap fitted at Leicester. I will not promise to satisfy 
his curiosity further than to say that I expected a reply from an entirely 
different quarter, and I shall be satisfied if the cap does not fit another 
midland town equally as well as Leicester, but perhaps they have pro¬ 
fited by past experience and select judges from old exhibitors, or some¬ 
one equally competent. 
I am very pleased Mr. Heathcote has three such men who are 
thoroughly practical and experienced gardeners, as I have found but few 
such in our district who uuderstand Apples and Pears, Potatoes and 
vegetables, to say nothing of the choicer kinds of fruits, flowers, and 
plants. 
But there is one sentence I can hardly understand—“ The remarks of 
‘ J. L. B.’ are absolutely untrue, and even if correct are a direct insult to 
the gentlemen referred to ”—so I will leave it for others to solve. I may 
add that 1 had no intention of insulting anyone. A disappointed ex¬ 
hibitor is a very favourite term just now to apply to anyone who dares to. 
say anything against judges.—j. L. B. 
APPLE LADY SUDELEY. 
This very beautiful early and highly perfumed Apple was firstt 
shown as Jacob’s Strawberry at one of the meetings of the Royal 
Horticultural Society last year, and attracted a great deal of attention. 
It was grown and exhibited by Mr. Jacob of Petersfield, who cannot 
give any very definite account as to its origin; but whether it is 
novelty or an old variety rediscovered, it was unknown to all the most 
experienced fruit-growers who attended the meeting. The fruit is 
above medium size, being rather inclined to be large, over 3 inches in. 
Fig. 74.—Apple Lady Sudeley. 
diameter, and exceeding 2f inches high. It is roundish and bluntly 
ribbed, the ribs extending to the crown, where they form rather pro¬ 
minent knobs or ridges. The skin is bright golden yellow, almost 
entirely covered with brilliant dark crimson stripes shaded with paler 
crimson. On the shaded side the colour, with the exception of the 
ground, is paler; the surface is thinly strewed with fawn-coloured dots. 
Eye closed, with spreading connivent segments set in a deep and ribbed 
basin ; tube conical, inclining to funnel-shape ; stamens marginal. Stalk 
short and stout, deeply inserted in a round cavity. Flesh yellow, tender,, 
very juicy, sweet, agreeably subacid, and of a highly perfumed flavour. 
Cells abaxile, obovate. 
It is an early Apple of great beauty and excellence, ripening in. 
August, and continuing in use till October. It has been well shown, 
this year by Messrs. Bunyard & Co., Maidstone, by whom the stock has. 
been acquired. 
FORCING PLANTS. 
In gardens where large quantities of flowers are required it i» 
necessary to set a house apart entirely for this purpose, which should be 
made perfectly sweet and clean without further delay. If the house 
selected contains a bed which can be filled with fermenting material so 
much the better, for flowering plants advance more rapidly by the moist 
genial heat derived from such a source than when the necessary tempera¬ 
ture is maintained by hot-water pipes. Leaves are now plentiful in 
many establishments, and if good quantities have been stored away in a 
dry state for this purpose the fermenting material will not give much 
trouble in preparation. Oak and Beech leaves are the best for this 
purpose, as they contain heat for a much longer period than is the case 
