April 11, 1889. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
295 
former cannot, at his peril, omit from his list any of the best, or 
any of the most distinct, and one wants, on many grounds, to be 
spared buying any which are neither. 
The more delicate varieties of Muscari botryoides (the Grape 
Hyacinth), such as alba and pallida, are valuable, and are worth 
selecting, for some other varieties are, by comparison, coarse. A 
curious little Muscari, called Sartori, bloomed as early as January ; 
thus it must be counted valuable, although in size it is not consider¬ 
able. It might well be called bicolor, the contrast of its two shades 
of blue being sudden, and even violent. Muscari Heldreichi I 
have, but it has not yet blossomed. It is described as the best of 
this class. Muscari azureus, lately shown at the Royal Horti¬ 
cultural Society is exquisite. 
BLUE PRIMROSE3. 
Lovers of hardy flowers will have noted the raising and recent 
exhibition of the bluest Primrose yet recorded. It is certainly a 
marked improvement as regards blueness on its predecessors ; but 
in refinement of habit it is behind, I think, the pretty plum blue 
Scott Wilson. The latter has been in bloom with me for many 
weeks in the frame house, and by its side are pots of the very 
distinct blue Polyanthus, a plant chaste and interesting, though in 
no way showy. It has often been noted that the blue Primroses 
are all earlier bloomers than the reds, and than, I think, all other 
colours ; they are also markedly more tender. 
I have out some charming Fritillarias, notably F. tristis (almost 
black) and F. armena (a golden yellow gem). F. Moggridgei, 
Burnati, pallidiflora, and others are still only in bud. I cannot but 
think that these fine plants must ere long have far more attention 
than they have heretofore received. 
The same must surely be said of the Saxifragas. The papers 
and discussion upon this genus at the Drill Hall a few weeks 
since were full of interest, and hardy flower lovers must be 
strongly advised to read the former when they presently appear, as 
promised, in the Journal of the Royal Horticultural Society. 
The very choicest of the genus figure among March and early 
April bloomers, and my large pans, as well as open air pieces of 
S. sancta, oppositifolia, pyrenaica superba, Burseriana, and others 
we count among our treasures. One very important fact anent 
their culture, which is not I think sufficiently known, was named 
by Mr. Paul, and our experience here abundantly confirms it ; it is 
that all, however moisture-loving, are still keener upon the very 
freest drainage ; they thus like, and some species almost exact, to 
be planted upon mounds, banks, or raised beds rather than on the flat. 
Till experience corrected my mistake I had supposed that with the 
mossy section it would be otherwise ; and, on the other hand, it 
seems a common mistake to suppose that the encrusted section are 
averse or indifferent to overhead watering. With us they seem to 
thrive best with frequent sprinkling, though when well established 
and deep seated they are generally independent of the assistance. 
For beauty of foliage, as distinct from blossom, S. cochlearis, 
coesia, longifolia (vera), and tenella are in the front rank ; but 
there are a score of species, but a very little way behind.—H. Selfe 
Lennard. 
GARDEN versus HOUSE : 
OR THE RELATIONS BETWEEN SUPPLY AND CONSUMPTION 
AS AFFECTING THE GARDEN. 
[Read by Mr. James Hudson at a meeting of the Ealing Gardeners’ Improvement 
Society.] 
lx choosing this subject upon which to say a few words, my desire is 
that it shall be both interesting and instructive—interesting as it affects 
our position as gardeners and our relations to our employers ; thus, I 
trust, somewhat conducive to that thorough understanding and confi¬ 
dence which ought to exist between master and man, for without this the 
best cultural success to which we attain will be rendered void, or, at the 
least, not appreciated as it should be—instructive, as it pertains to our 
profession on the whole, having regard to our endeavours to give our 
best services according to the resources at our command. And here let 
me say that many a gardener is deserving of far more credit than he 
receives by reason of the many difficulties that beset his path and the 
uphill work that lies before him in his efforts, not only to give satisfac¬ 
tion to his employers, but even to satisfy himself, and this latter is no 
light matter with anyone of us possessed of even average ambition. 
Permit me also to add here that it does not of necessity follow that he 
is the best gardener who, by reason of being placed in more fortunate 
circumstances than others around him, is thus able to attain a higher 
standard of excellence ; to many a gardener less credit may be given, 
but from whom I venture to say far better results would be obtained 
had he the means wherewith to produce them. 
To come more particularly to the subject of this evening, which I 
think is one of vital importance to every gardener, and a rock upon 
which many among us have been “ stranded,” if not left a “ total 
wreck,” not so much in very many instances, I regret to say, from their 
own failings, but from circumstances somewhat removed from their 
sphere. A gardener’s position in many of its bearings requires not only 
cultural ability but tact in the management of minor details, which 
if heaped one upon the other will in course of time become serious if 
neglected or allowed to run on without due observation. Thus, at times 
we are placed in trying circumstances, out of which we cannot escape 
with credit; here firmness and plain, yet respectful English, will 
eventually stand us in good stead. I do not see any good reason why 1 
or any other gardener should bear the blame which is not the result of 
our own neglect, yet I venture to think this is the case, more or less, in 
many instances. To the credit of those whom these remarks more 
immediately concern there are notable exceptions, as I have found in 
my own experience. 
To treat on this subject more clearly I shall divide it into three 
different heads—viz., Vegetables, Fruits, and Flowers, the two former 
being the staple products of consumption, and the latter that of orna¬ 
mentation and pleasure. Each of these requires distinct remarks and 
suggestions as appertaining to their relative uses. I shall treat chiefly 
on such matters as have come under my observation during a period of 
twenty-five years from the time I started actual work in the profession 
to which I am proud to belong, not alone from the amount of pleasure 
which its pursuit has afforded me during that period, but from the 
kindly consideration and encouragement that it has been my good 
fortune to receive, both from the employers under whom I have served 
as head gardener, and also from those head gardeners under whom I 
formerly served myself. 
Vegetables .—I take vegetables first, the regular supply of which 
is a good test of any gardener’s ability. It cannot be expected that I 
should enter into details of cultivation in a paper lasting only thirty 
minutes. Suffice it to say that one great means of bringing supply to 
as successful an issue as possible is, firstly, to pay close attention to in¬ 
dividual requirements in every case, and not to cultivate things as a 
hobby of our own ; secondly, not to allow one crop of any given kind of 
vegetable to predominate at the expense of another ; and, lastly, to 
endeavour by close economy to obtain the best results possible. By 
economy I mean the avoidance of all waste as regards the supply to the 
kitchen. This is a point I venture to think is frequently overlooked, and 
one also upon which not every gardener and cook can see alike, but it 
is one of serious importance to the gardener, as it affects the supply at 
his command. During the course of my experience I have, in common 
with many others, had to deal with cooks who had their likes and dis¬ 
likes. To remedy this I would say, humour them as much as possible. 
One instance only will I quote from my own observation—viz., when 
serving a family who were partial to salads at all seasons of the year, I 
as a matter of course grew Endive, Green-curled and Broad-leaved 
Batavian. The former the cook objected to because it was Endive; the 
latter passed muster not as Endive but as Lettuce, its bitter taste perhaps 
being attributed to the season of the year. After that of course I grew 
only the Broad-leaved, and never had another complaint on that score. 
Another striking instance occurs at times when there is a change of 
servants in the kitchen in the demand for herbs. Where one uses them 
in great variety another will ask only for a few of the best known kinds. 
Singular ideas are sometimes elicited, in which the employer’s own taste 
has been decided upon without his own knowledge, and I should say 
“ gratis.” One instance was that in which a gentleman was staying at 
a friend’s house, and there greatly enjoyed some Beetroot. On his return 
home he inquired of his gardener why he did not grow Beet, or if he had 
not any left; the reply being that there was abundance,and that it was sent 
in as required. On further inquiry it was found the c ook did not think 
they cared for it in the dining-room. The same reason 1 have known to 
be given more than once when Broad Beans were sent into the kitchen. 
During my experience I have met with the following difficulty at times. 
We are anxious to send our first dish of Peas, or any other vegetable, to 
the table as early in the season as possible, and therefore the first dish is 
less in quantity than usual. Judge of my surprise to find a day or two 
after that the same had not been cooked, but kept back ; the excuse 
being they had waited for another dish to be sent in so that a bigger 
one could be served up. The practical lesson gained here is to take 
occasion to report direct at such times when needed. In my earlier ex¬ 
perience as head gardener, in fact during my first year, I took especial 
pains with early Peas, and had as a fact sent in half a bushel of pods on 
two or three occasions. One day I was taken quite by surprise when 
the lady of the house was looking at the Peas, and asked me how it was 
that they had not yet had a dish of Teas sent in. Can you wonder if 
