480 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ December 5,1883. 
that Japanese varieties were almost exclusively used, and of these 
only the lightest and most distinct in shape and colour. In the 
best arrangements the first object is to avoid heaviness, and unfortu¬ 
nately the incurved Chrysanthemums, unless very sparingly em¬ 
ployed, are very likely to convey the impression of undue weight. 
A solid, heavy bouquet, basket, or stand is highly unsatisfactory, 
however well the colours may be harmonised or contrasted. The 
admission of other foliage is an important gain in this form of 
decoration, and fall advantage was taken of the privilege at West¬ 
minster, Adiantum fronds, Ivy sprays, Berberis leaves, &c., being 
freely used with good effect. To these were also added Grasses in 
several cases, and in one Orchids were also introduced. This gave 
rise to some discussion, as it was thought to be contrary to the 
spirit, if not to the letter, of the schedu’e conditions. The referee* 
however, ruled that other flowers could not be excluded in the 
absence of any express statement to that effect, and further that as 
the object was to show what could be accomplished with the Chrys¬ 
anthemum from a decorative point of view, the employment of 
other flowers was really helping in that direction. It is so obvious, 
however, that with foliage and Grasses such charming designs can be 
produced by Chrysanthemums, unaided by other flowers, that it 
might be desirable to restrict the class to them, specially indicating 
also what would be required from each exhibitor, so that all would 
be placed on equal terms, except as regards the material and the 
mode in which it is utilised. 
For stands and baskets Chrysanthemums are well suited. Of 
the former one of the best I have seen was that which gained Mr. 
Crane the premier prize at Westminster, a graceful lightness com¬ 
bined with good colour effect being produced. Some of the baskets 
in the class just referred to were excellent from Messrs. Perkins 
and Son, who also had a most elegant design of the same character 
at Rugby. Bouquets of these flowers are commonly very unsatis¬ 
factory—crowded, flat, heavy, and altogether graceless productions ; 
yet the Coventry firm with others have shown what can be accom¬ 
plished, and both at Kingston and Rugby I saw some of these 
bouquets that were quite equal in taste of design and execution to 
some of the best bride and ballroom bouquets composed for sale or 
exhibition by the leading firms. Both Mr. Chard and Mr. Brown 
have given the public abundant examples of their skill in general 
floral arrangement, but neither has yet done himself full justice 
amongst the Chrysanthemums. Perhaps with more encouragement 
in the shape of prizes we may see them and others induced to exert 
their best efforts. Mr. Newman has already proved what can 
be accomplished in this way, and frequently stages bouquets of the 
best taste. Wreaths vary greatly in their style, but the general 
faults are unnecessary size and heaviness. Purity of flowers is an 
important point in wreaths, and the introduction of colours, either 
in flowers or foliage, requires great care, or the whole is readily 
marred. For instance, one exhibitor of a well-constructed wreath 
of white Chrysanthemums sought to improve it by regularly dotting 
it with brightly coloured Ampelopsis Yeitchi leaves, a mistake of 
which he subsequently became fully conscious. 
Dinner tables are frequently adorned with Chrysanthemums at 
this time of the year, and it is not surprising, therefore, that classes 
should be provided for this form of decoration. It must be ac¬ 
knowledged, however, that the results are too often disappointing. 
At Hull some seven or eight large tables thus decorated were 
arranged, but they were all defective in some particulars. White 
flowers had been too liberally or exclusively employed in the majority, 
consequently there was a want of character that under artificial light 
had a very tame and dull appearance, or, as one expressed it, “ They 
were quite funereal.” Others had introduced yellow or bronze 
varieties, but spoilt their designs by having heavy central stands, 
altogether too obstructive. Some of the rich golden, bronze, red, 
and crimson Japanese have a grand effect under gaslight, and if a 
few white varieties are used judiciously with them delightful 
effects can be obtained. Two of the best tables in this way I have 
sjen all the season were at St. Neots, where some extremely rich 
colour arrangements were produced with a few flowers and varie¬ 
ties without having a miscellaneous assortment of discordant 
tints. 
Respecting the cut blooms in competition, the varieties best 
represented, and the novelties that have come to the front, a few 
notes will be contributed on another occasion, when some other 
“ lessons of the season ” will be indicated.— Lewis Castle. 
KEEPING PEARS. 
Instructions in growing Pears to the highest perfection are 
frequent in these pages, but how to preserve the fruits in the best? 
possible condition after they are gathered until they are fit for the 
table or market is a subject that is rarely dealt with. It is, how¬ 
ever, an important one, and worthy of our best consideration^ 
therefore a few notes on this subject may not be out of place at? 
the present time. 
Late Pears that cannot be given special positions on walls irt 
some of the eastern, midland, and all the northern counties do not 
perhaps attain the same perfection before they are gathered as they 
would if they could be given more favourable positions, and con¬ 
sequently, shrivel, either partially or wholly, before they are 
ripe. Many of them shrivel only towards the stem, and although 
little fault can be found with the flavour generally they are inferior 
in appearance. That best of all Pears, perhaps, Marie Louise, 
with us when grown on trees in open quarters always shrinks 
towards the stem, even in the best of seasons—that is, when given 
the general treatment accorded Pears after they are gathered. They 
continue to be green in appearance, and not to assume that rich 
yellow colour characteristic of those grown on south walls or 
under glass, and are ripe soon after they are gathered. Open trellis 
shelves arranged one above another in some room or shed are not 
suitable for Pears. To colour Pears well and prevent shrivelling 
they should be stored where they can be kept practically air-tight. 
The majority of rooms are too airy and too dry, and how to over¬ 
come these evils may not have occurred to the majority. At any 
rate a good number of fruits may be spoiled before the best means 
of keeping them has been found. The best method of carrying 
out this work is to have in readiness a good number of boxes made 
of half-inch boards, boxes that will hold four or five dozen fruits,, 
but larger or smaller boxes may be used. We have some con¬ 
taining no less than thirty dozen, but these are too large. Unless 
sufficient Pears of one variety are at hand to fill them they give 
more trouble than would be occasioned by a smaller size. Then r 
again, when large boxes are filled too many fruits ripen at one time 
to be of use unless they are required for the market. 
The fruit when gathered must be properly dry, and "sorted in 
three sizes—first, second, and third. The two first can be packed 
alike, and the last as well as all small-growing varieties on a slightly 
different principle. The lids of the boxes may be fastened with 
wire secured on the top of the box lid on each side, and then* 
passed through a small wire staple at each side of the box. By 
this means they are more easily examined than if the lids are 
nailed down. Nothing surpasses paper shavings for packing Pears 
in. Hay and straw are too heating, especially if in large boxes. 
At any rate they are likely to be slightly flavoured with these 
materials when removed. Place a good layer of shavings at the 
bottom of the box, and then a layer of fruits each packed in a 
separate piece of paper. Over these place a layer of paper shav¬ 
ings, then another layer of fruit, and so on until the box is full. 
Two layers of paper can be placed over the top, the box being 
full and the lid secured. The variety, time of gathering, and 
whether first or second size, as well as any other particulars, should 
be placed on a label and tacked to the lid. This saves considerable 
trouble afterwards. When it is necessary to fill one box with two 
varieties, those that ripen about the same time should be selected, 
and a label placed at each end of the box. The third size and 
fruits of small growing varieties are packed in the same way, 
except placing them singly in paper. Over the first layer of shav¬ 
ings a sheet of paper is laid, and then a layer of fruit, another 
sheet of paper, then shavings, and so on. When all have been 
stored in boxes they can be arranged in any cool room or shed. 
Those that ripen first should be placed on the top, or where they 
can be reached without disturbing the others. The first and prin¬ 
cipal labour is in making the boxes, but they last for years. Those 
in the neighbourhood of towns will have no difficulty in procuring 
suitable boxes, chiefly from grocers and provision dealers, or better 
still are the boxes in which the French send their Pears. The 
labour of storing Pears in boxes is considerably more than placing 
them on shelves, but if the fruit is worth growing well it is also 
worthy of being stored, so that it can be presented in the best 
possible condition when ready for use. 
