316 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
[ April 18, 1889. 
have been twice represented in the Journal. The first column contains 
the kinds of fruit, the second is for the names of the varieties to be filled 
in by the exhibitor, the third contains the maximum number of points 
allowable, the fourth and fifth to be filled in by the judges under 
the headings of marks and points or S. and D. The maximum values 
expressed in figures by our correspondent for the different kinds of fruit 
are as follow Pines 9, Grapes 8, Melons 7, Peaches, Nectarines, and 
Figs 6, Apples, Pears, and Plums 5, Cherries and Strawberries L, Goose¬ 
berries and Raspberries 3, and Currants 2. The method is simple 
enough and without doubt good, but not required in one collection out 
of ten, as the differences between most competing exhibits are apparent; 
and if the system were adopted of entering the value of every dish 
staged at shows the judges would have to be at the least quadrupled. 
In exceedingly close contests, over which judges hesitate long and 
waver in opinion, the only way of arriving at the truth is to determine 
the awards on the principle indicated, always assuming they well 
understand the work in which they are engaged and are able to deter¬ 
mine the relative values of the products under inspection. The real 
point to determine is that of maximum values of different kinds when 
several are staged in a collection.] 
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.] 
C Continued from page 396.) 
Fruit. —Fruits for a gentleman’s establishment are arranged under 
two heads—viz., those used for culinary purposes and those for 
dessert. In respect to the former I need not traverse all the ground 
again, for many of my remarks respecting vegetables are applicable in 
this case. I must, however, confess that I think more justice is done us 
in the case of fruit. In supplying the kitchen with cooking Apples, I 
have found it needful to give a caution when taking in varieties for the 
first time as to the peculiarities of the particular sort. Stewed Pears 
are not so often seen in good condition as in the case of Apples. A pro¬ 
cess of slow boiling with frequent watching is best, or, in other words, 
allowing them plenty of time. It is a good plan to lay a good quantity 
of the rind over the top of the fruit before this process commences 
This assists in imparting colour as well as slightly more flavour. 
In supplying the kitchen with fruit for preserving caution is necessary 
to avoid any inequalities in the ripeness of the same, and also to see 
that none of it is what, we should term “too ripe,” which means in 
most instances a loss of that piquancy in the flavour so much desired. 
I find, too, that it is a capital guide from year to year to jot down the 
weights of each as sent in for this purpose. 
Fruit as used for dessert requires rather more attention, and I will 
proceed at once by asserting that the gardener should have the prior 
claim of dishing up his own productions, for who but the grower him¬ 
self will exercise that care, gained by experience, in the handling of the 
same ? Take Grapes as an instance. I well remember once living in a 
family where this was performed by the butler. He was in the garden 
one day, and admired the Grapes, not by merely looking at them, but 
by taking the bunch in his hands. This at once set me wondering if he 
served them the same when dishing them up. No fruit requires more 
careful handling than Grapes to keep the bloom intact. I daresay 
most of us have seen when a person without experience handles a Pear 
that he will give it a good squeeze in its thickest part, thus imparting 
a bruise that is quickly discerned when the skin is removed. Peaches 
are served the same, whereas in the case of nearly all kinds of fruit 
where a test is needed the best spot to choose and from which the surest 
guide is obtained is close to the stalk. The experience of the gardener 
will serve him in good stead if he has the entire charge of the fruit in 
another way—viz., in the case of those fruits which quickly become 
over-ripe, such, for instance, as Williams’ Bon Chretien and a few other 
kinds of Pears, which to all appearance look as sound and good as 
possible, but are gone at the core. How is it possible for those who are 
not versed in these matters to discern such failings as these, to say 
nothing of the hints, if not more, that the gardener will get about his 
fruit not being good '1 Our aim always should be to select our fruit for 
dessert just when it is at its best. If so be, a few days later some of it 
is still left, it will want examining closely, and perhaps removing. To 
avoid this occurring too frequently, my practice is to select small dishes 
which only hold a moderate quantity of each. In these the fruit is 
less liable to injury, especially soft fruit. Another serious matter bear¬ 
ing on dessert fruit is, and I am somewhat reluctantly compelled to 
state it, that not at all times does fruit reach the tables intact, but it is 
none the less true, and is frequently the source of misunderstanding, 
which in fair dealing would not occur. I am fully aware an argument 
may be used against me in asserting that the gardener is the proper 
person to dish up his productions. It is as regards the performance of 
the work, when the family, who at times resides at a town house, are 
for a part of the season away from home. I do not think any definite 
rule could be laid down, but I urge on all gardeners to keep a list, if 
only for their own private information, of what they send and the date 
when sent. It may be useful; it cannot do any harm. 
To further economy as much as possible, it is a mistake to have too 
much of one given kind of fruit that falls ripe close upon the same 
time. In aiming at this we obtain room for more variety ; for, whatever 
is urged against having so many varieties of any fruit, there remain 
facts in favour of the many. They are these : one season may 
not be so suited to one variety as another ; hence, when one fails 
another succeeds ; again, if one is used repeatedly, it cloys on the palate, 
therefore necessitates change. It is absurd to say that one would only 
grow the most limited number of varieties, say of either Apples, Pears, 
or Plums, for the reasons I have alluded to. In gathering fruit for 
dessert I have found in most cases it is best to perform this operation 
early in the day. Strawberries, for instance, are fresher and more solid 
when dished up at night if gathered early in the morning. I have 
noticed Melons to be improved if kept a day or two in a fruit room to 
cool, and in the case of Peaches and Nectarines it is decidedly better to 
take them before the sun shines fully on the fruit. 
Flowers. —When these are not arranged by the heads of the house 
—and I would not for one moment suggest that they should be deprived 
of this pleasure, for in Imany cases it is most tastefully performed—I 
again maintain that the gardener is the most proper person to have 
charge of the work. For in what manner can any waste in material 
be more easily avoided than when in the operation of collecting the 
flowers 1 We can, as it were, arrange in our mind’s eye each vase to 
be filled. When one cuts the flowers and another arranges them, unless 
there has been a previous understanding, there will of a certainty be 
antagonism in the mode of arrangement ; not enough of one thing or 
too much of the other will be the rule. Then, again, when a gardener 
cuts the flowers, if he has their setting up to do, he will proceed with 
that work without delay in order to avoid any injury through want of 
water. Those who are not thoroughly conversant on this point will not 
perhaps see the need of promptitude in performing the work, hence the 
first flush of beauty is lost in many a flower. Referring again to the 
cutting of the flowers, I would say, See to it early during the summer 
months—catch the flowers, so to speak, while the dew is on them. 
Do this even if the flowers are not needed until the evening of the day 
(for the dinner table possibly) keeping them in the meantime in as cool 
and moist a place as possible. I remember on one occasion I went 
nearly sixty miles into the country to act as judge at a show ; the same 
evening we had a large dinner party, so as it was summer time I rose at 
3.30, and had the floral arrangements for the evening finished by six 
o’clock, then went my journey and back in the afternoon rather late, 
but in time to place the vases on the table, the flowers then having the 
morning dew upon them through having a most favourable place to 
keep them meanwhile. 
It is important also that a gardener should see to cut flowers when 
they are somewhat scarce. If others see to them they will not be so 
considerate as to preserve such as are fairly fresh in every instance. I 
have been able at times to effect a considerable saving in this way. The 
most can be made of Maidenhair Fern if previous to being used it is 
plunged into a tank of water for an hour or two. One need not take 
this trouble with Asparagus plumosus nanus. However, I once tried 
some long sprays effectively in a dinner table at the end of December, 
and could have used the same pieces again late in March. During that 
time they had been kept in total darkness in a damp, cool cellar. 
Flowers that absorb a large amount of water when in a cut state should 
be replenished as occasion may require. In packing flowers for transit 
use shallow boxes as much as possible, never send them layer upon 
layer, nor use much wadding, but rather select damp moss. When 
flowers are thus sent away it is a good plan to send a request that they 
be put in water without loss of time on arrival. I shall not touch on 
modes of arrangement or designs for decorative work, you have already 
had a capital paper on that section. I will, however, just throw out 
one suggestion, it is respecting ornamental grasses, which are of great 
assistance in floral designs, and often a saving of cut fern. The end 
of March or early April is a good time to sow for use during the 
coming summer and the winter to follow it. The following are 
seven of the best as far as I have found — viz., Agrostis nebulosa, 
Agrostis pulchella, Briza gracilis, Briza maxima, Eragrostis elegans, 
