Jime '20, 1889 . ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
495 
confusion into science.” Sometimes in making alterations with a 
view to rectify previous errors the difficulties are only increased, 
and it behoves all who propose the abolishment of names that have 
been generally accepted, to have good reason for the course advo¬ 
cated. “ ISio one,” says M. De Candolle, “ ought to change a name 
•or a combination of names without serious motives derived from 
a more profound knowledge of facts,” and again, “ No one is 
authorised to change a name because it is badly chosen or disagree¬ 
able, or another is preferable or better known, or for any other 
motive either contestable or of little import.” In the bestowal of 
names upon new species or varieties, however, the matter is 
different. All these points should be borne in mind. The name 
selected should not be too long or difficult to pronounce, it should 
not be adopted “from a barbarous tongue,” and it should “in 
general indicate something of the appearance, the characters, the 
origin, the history, or the properties of the species. If derived 
from the name of a person it usually calls to mind the name of him 
who discovered or described it, or who may have been otherwise 
-concerned with it.” 
The species must, in a great measure, be left to the botanists. 
Only those fully competent, with ample material for reference, 
should attempt to bestow new specific names upon fresh introduc¬ 
tions. Horticulturists have, however, to deal with a greater 
number of varieties, and it is in regard 
to these that the chief difficulties are now 
expei’ienced in naming Orchids. Botani- 
-cally, many species admit of several sub- 
■divisions, each bearing its proper title, but 
in horticulture this is occasionally incon- /, 
venient, and leads to a multiplication of 
names that is almost overwhelming, as is 
seen in the titles of some varieties of 
British Ferns. Amongst such plants as 
Boses, Pelargoniums, Dahlias, Carnations, 
Auriculas, &c., which have been very 
^popular in British gardens, and are in¬ 
creased in numbers from seed, botanical 
names have been discontinued, and English 
or local designations adopted instead—a 
plan well adapted to their case, as it is also 
to the garden forms of Daffodils and any 
other plants that are simi'arly readily in¬ 
creased from saed, This is quite in accord 
with the “ Laws of Botanical Nomencla¬ 
ture,” for it is there stated that “seedlings, 
half-breeds of uncertain origin, and sports, 
should receive from horticulturists fancy 
■names in common language, as distinct as 
possible from the Latin names of species 
and varieties.” 
The questions to be settled now are 
whether the varieties of Orchids should 
receive botanical names of the usual form 
or whether “ fancy ” or popular names 
would be preferable ; also what should con¬ 
stitute the due authorisation of a name. 
'There can be little doubt that for sub¬ 
species or very distinctly marked varieties 
‘botanical names are desirable, but for the 
ihosts of slight variations that appear in 
every importation such are quite unneces¬ 
sary, and if names are required at all they 
wvould be more suitable if of a less substantial 
■only objections to this are—first, that so 
received the elaborate designations that some confusion will be 
■caused unless they be re-named ; and second, that the forms 
receiving popular names are not really of garden origin, but simply 
introduced seedling variations produced in a state of nature. In 
favour of the popular method it can be claimed that it will remove 
imany difficulties, and well chosen “ fancy ” names would in the 
.majority of cases be much more appropriate.— Lewis Castle. 
in paper separately, and these were packed in distinct compartments 
parted from one another by pieces of milled board. The result of this 
was that when decay of the more tender varieties set in the resulting 
moisture saturated the wrappers of the adjoining fruit, and corruption 
spread from the unsound to the sound. Fermentation has also some¬ 
thing to do with the matter, and the question to be solved is how to 
check these two influences. How would charcoal do, or burned clay ? 
Both of these would absorb much if not all the moisture arising from 
decay, and prevent it spreading to the sounder fruit. When the best 
travelling varieties are determined and sent in bulk, the materials 
suggested are not required in packing. 
The specimens received were as follows :—Of Pears a most delicious 
fruit called Winter Cole, a seedling raised by Mr. Cole of Victoria, was 
by far the best. It also came in very good condition, and such fruits 
would fetch a good price in our markets. It is not large, rather 
larger than ordinary specimens of Winter Nelis, and much richer in 
flavour. Arriving at this season (early in June), it would be acceptable 
in the best dessert at a season when there is so little variety. 
Nouvelle Mervtille .—It has a very firm crisp flesh, and is evidently 
unripe. As we have two or three specimens we shall reserve them for 
future examination. The fruit has very much the appearance of 
character. The 
many have already 
TASMANIAN FRUIT. 
We have received a case containing samples of Apples and Pears 
ffrom Dr. Eenj afield of Hobart, which show to some extent what varie¬ 
ties are grown in the colony of Tasmania and suited for exportation to 
r this country, so as to arrive in a condition fitting them to find a sale in 
.our home markets. One element in the matter is to ascertain what 
•varieties bear the carriage best, and the other is what medium is the 
safest to pack experimental samples as to secure the least loss. The 
tfruit in question consisted of Apples and Pears, each specimen wrapped 
FIG. 80.—AIPLE PRINCE ALFRED. 
Chaumontel, and possesses the same texture and flavour as that vaiiety 
before it melts. 
Bevrre Ranee .—The flesh of this was coarse and juicy, but without 
any flavour. The fruit being sound,it appears to bear carriage well, and tie 
flavour was no doubt destroyed by being in contact with the decayed mass. 
Winter Nelis was entirely rotten. 
Black Aclian is correct, but not yet ripe. 
Josephine de Malines —Much decayed, but a portion of one specimen 
indicated a very rich flavour. 
Glou Morgcau was correctly named, but the fruit was so decayed 
as to leave no trace of flavour. 
Bergamotte Espcren .—Quite rotten and permeated with fungoid 
decay throughout, 
Easter Beurre .—Correct to name, but the flesh was mealy and of 
no flavour. It had evidently been subjected to fermentation. 
Vicar of Winltjield .—Quite rotten. 
The Apples were generally in good condition. 
Bumelow's Seedling was as firm and crisp in the flesh as if the fruit 
had been produced at home. It had also the sharp acidity so charac¬ 
teristic of that variety. 
