September S7, 1894. 
JOURNAL OF HORTICULTURE AND COTTaOE GARDENER. 
307 
varieties. In conseqtie.nce of the large nnmher of worthless Aj^ples and 
Pears sent to this office to he named, it has heen decided to name only 
specimens and varieties of approved merit, and to refect the inferior, 
which are not worth sending or growing. The names and addresses of 
senders of fruit to be named must in all cases be enclosed with the 
specimens, whether letters referring to the fruit are sent by post or 
not. The names are not necessarily required for publication, initials 
sufficing for that. Only six specimens can be named at once, and any 
beyond that number cannot be preserved. They should he sent on the 
first indication of change towards ripening. Dessert Pears cannot he 
named in a hard green state. (TF. E ).—The Fig is Black Ischia. 
(5. TF. F .').—English Codlin. (77. J/.").—The Pear is Williams’ 
Bon Chretien, the Apple Warner’s King. (77 B., Iteigate.') —The oval 
or egg-shaped Pear marked No. 1 is Fondante d’Automne ; the other 
marked No. 1 is not the same Pear; 5, Belle Julie; 6, Baronne de 
Mello; the others are too hard for naming; see notice above. 
QCymru'). —The Pears are quite hard, and far from being in a condition 
to be named. (A. B.f. —Apples : 1, Round Winter Nonesuch ; 2, Not 
known ; Pears : 3, too hard ; 5, Marie Louise. (77 B. B.') —The Apple 
is Winter Majetin. (^Somerset). —1, Bonne d’hzee; 2, Fondante de 
Charneau ; 4, Beurre Diel ; 5, Marie Louise d’TJccle. 
TSTames of Plants. —We only undertake to name species of plants, 
not varieties that have originated from seed and termed florists’ flowers. 
Flowering specimens are necessary of flowering plants, and Fern fronds 
should bear spores. Specimens should arrive in a fresh state in firm 
boxes. Slightly damp moss, soft green grass, or leaves form the best 
packing, dry wool the worst. Not more than six specimens can be named 
at once, and the numbers should be visible without untying the ligatures, 
it being often difficult to separate them when the paper is damp. 
(^Lanarhshire'). — 1, Phalaris arundinacea variegata (Gardeners’ 
Garters) ; 2, Lysimachia vulgaris ; 3, Aster bessarabicus ; 4, Antennaria 
margaritacea ; 5, Coccoloba platyclada; 6, Pyrethrum tanacetum 
(Costmary). (J". P.'). —Gatasetum tridentatum, and a poor form of 
Bpidendrum fragrans. (71 R. B.f .—Much larger specimens are needed, 
for identification with an idea of the character of growth. 1, Uncertain ; 
2, perhaps Garrya elliptica ; 3, Quercus rubra ; 4, Populus tremula. 
(77 B. B.'). —1, A Solanum, send when in flower ; 2, Spirma Billardi. 
(^Cymr^if. —1, Hypericum Moserianum ; 2, Send when in flower ; 3, 
Teucrium Scordium (Water Germinder); 4, Centranthus ruber (the 
Valerian). - 
COVBNT GARDEN MARKET.—September 26th. 
Trade quiet. Nuts and Pears in heavy supply. Other goods light. Indoor fruits 
and vegetables more than equal to the demand. 
FRUIT. 
8. 
d. 
8. 
d. 
s. 
d. 
s. 
(^, 
Apples, per half sieve .... 
Grapes, per lb. .. 
2 
0 to 3 
6 
Peaches, per doz. 
1 
0 to 1) 
u 
0 
6 
1 
6 
Plums, half sieve 
1 
6 
3 
0 
Gobs per 100 lbs.22 
6 
24 
0 
St. Michael Pines, each .. 
2 
0 
6 
0 
Lemous, case . 
10 
0 
15 
0 
Strawberries per lb. 
0 
0 
0 
0 
vegetables. 
B. 
d. 
8. 
d. 
s. 
d. 
8. 
d 
Beans, Kidney, per half 
Mushrooms, punnet .. 
0 
9 
to 1 
0 
sieve. 
1 
1 
to 1 
3 
Mustard and Oress, punnet 
0 
2 
0 
U 
Beet, Red, dozen. 
1 
0 
0 
0 
Onions, bushel. 
3 
6 
4 
0 
Oarrots, bunch. 
0 
3 
0 
4 
Parsley, dozen bunches .. 
2 
0 
3 
0 
Cauliflowers, dozen .. .. 
1 
6 
3 
0 
Parsnips, dozen. 
1 
0 
0 
f( 
Oelery, bundle . 
1 
0 
1 
3 
Potatoes, per cwt. 
2 
0 
3 
6 
Ooleworts, dozen bunches 
2 
0 
4 
0 
Salsafy, bundle. 
1 
0 
1 
6 
Oucumbers, dozen .. .. 
1 
6 
3 
0 
Scorzonera, bundle .. ., 
1 
6 
0 
C 
Endive, dozen . 
1 
3 
1 
6 
Shallots, per lb. .. .. .. 
0 
3 
0 
0 
Herbs, bunch . 
0 
3 
0 
0 
Spinach, bushel. 
1 
6 
3 
0 
Leeks, bunch . 
0 
2 
0 
0 
Tomatoes.per lb. 
0 
2 
0 
4 
Lettuce, dozen. 
0 
9 
1 
0 
Turnips, bunch. 
0 
3 
U 
4 
AVERAGE WHOLESALE 
FRIGES.— 
OUT FLOWERS.—Orchid Blooms in variety. 
8. 
d. 
8. 
d. 
Myosotis or Forget-me- 
8. 
d. 
8. 
d. 
Arum Lilies, 12 blooms .. 
2 
0 
to 3 
0 
nots, dozen bunches 
1 
6 
to 2 
0 
Asparagus Fern, per bunch 
1 
0 
2 
6 
Orchids, per dozen blooms 
3 
0 
12 
0 
Asters (Euglish) doz.bnchs. 
2 
0 
5 
0 
Pansies, dozen bunches .. 
1 
0 
2 
0 
Bouvardias, bunch .. .. 
0 
6 
1 
0 
Pelargoniums, 12 bunches 
4 
0 
6 
0 
Oarnations, 12 blooms .. 
0 
6 
1 
6 
Pelargoniums, scarlet, doz. 
„ doz. bunches.. 
4 
0 
6 
0 
bunches. 
2 
0 
4 
0 
Chrysanthemums „ 
3 
0 
9 
0 
Primula (double), dozen 
„ doz. blooms 
0 
6 
1 
0 
sprays . 
0 
6 
1 
0 
Cornflowers, doz. bunches 
1 
0 
2 
0 
Pyrethrum, dozen bunches 
2 
0 
4 
0 
Dahlias „ 
2 
0 
4 
0 
Roses (indoor), dozen 
0 
6 
1 
0 
Eucharis, dozen. 
1 
6 
3 
0 
„ (outdoor), doz. bnehs. 
3 
C 
8 
0 
Gaillardia, dozen bunches 
1 
0 
2 
0 
„ Tea, white, dozen 
0 
6 
1 
6 
Gardenias, per dozen .. 
1 
6 
3 
0 
„ Yellow, dozen ., .. 
„ Safrano (Englisli),doz. 
1 
0 
1 
6 
Gladiolus, dozen sprays .. 
0 
9 
1 
6 
1 
0 
2 
U 
Lavender, dozen bunches 
4 
0 
6 
0 
., Mardchal Niel, doz... 
1 
6 
4 
0 
Lilium laucifolium, dozen 
Smilax, per bunch 
1 
6 
3 
0 
blooms . 
1 
0 
2 
0 
Stephanotis, dozen sprays 
2 
0 
3 
0 
Lilium longiflorum, dozen 
2 
0 
4 
0 
Stocks, dozen bunches 
2 
0 
4 
0 
Maidenhair Fern, dozen 
Sunflowers, various, dozen 
bunches. 
4 
0 
6 
0 
bunches. 
1 
0 
3 
0 
Marguerites, 12 bunches .. 
1 
6 
3 
0 
Sweet Peas, dozen bunches 
1 
0 
2 
0 
Mignonette, 12 bunches .. 
1 
0 
3 
0 
Tuberoses, 12 blooms.. .. 
0 
4 
0 
6 
PLANTS 
IN POTS. 
B. 
d. 
8. 
d. 
8. 
d. 
8. 
d. 
Arbor Vitae (golden) dozen 
6 
0 to 12 
0 
Fuchsia, per dozen .. .. 
3 
0 
to 6 
0 
Aspidistra, per dozen 
18 
0 
36 
0 
Heliotrope, per dozen 
3 
0 
0 
0 
Aspidistra, specimen plant 
5 
0 
10 
6 
Lilium auratum doz. pots 12 
0 
18 
0 
Asters, dozen pots 
3 
0 
4 
0 
„ Harris!, per dozen 
12 
0 
24 
0 
Chrysanthemums, per doz. 
3 
0 
6 
0 
„ laucifolium, dozen 
,. large, per doz. 
9 
0 
18 
0 
pots. 
9 
0 
15 
0 
Coleus, per dozen ,. .. 
2 
0 
4 
0 
Lycopodiums, per dozen .. 
3 
0 
4 
0 
Draccena, various, dozen .. 
18 
0 
42 
0 
Marguerite Daisy, dozen .. 
6 
0 
12 
0 
Dracaena viridis, dozen .. 
9 
0 
24 
0 
„ yellow, doz. pots 
6 
0 
10 
0 
Euonymus, var., dozen .. 
6 
0 
18 
0 
Mignonette, per doz. 
3 
0 
6 
0 
Evergreens, in var., dozen 
Ferns, in variety, dozen .. 
6 
0 
24 
0 
Myrtles, dozen . 
6 
0 
9 
0 
4 
0 
18 
0 
Palms, in var., each .. .. 
1 
0 
15 
0 
„ (smalTi per hundred 
4 
0 
6 
0 
„ (specimens) .. .. 
21 
0 
63 
0 
Ficus elastica, each .. .. 
1 
0 
7 
6 
Pelargoniums, per dozen.. 
scarlet, per doz. 
6 
0 
12 
0 
Foliage plants, var., each 
2 
0 
10 
0 
2 
0 
4 
0 
CHEESE MAKING. 
Common principles form the basis of all cheese making, the 
difference in colour, flavour, quality, firmness, form, and size 
being entirely a matter of locality. It is simply owing to the 
systems of makers that we have cheese of such distinct charac¬ 
ters as Stilton, Cheshire, Derbyshire, Gloucester, Cheddar, 
and others, and modern experts may well claim that they can 
imitate any cheese by following the dairying conditions or 
system under which it is produced. Though this may be done 
the beginner must not suppose that the making of a good cheese 
is to be taught by any such description of the process as we 
have scope for here. Some good may be done, some help given, 
by a glance at the leading points of practice, which are the 
prepai’ation of the milk, coagulation, separation of the whey, 
ripening of the curd, salting, moulding and pressing, curing or 
ripening of the cheese. 
1, Preparation and ripening of milk .—This consists in 
thoroughly mixing the evening and morning milk, and in bringing 
it to a proper state of acidity or ripeness. Tois is caused by the 
fermentation which commences soon after the milk is taken from 
the cow, and the presence of acidity is ascertained by testing 
with litmus paper. Slight acidity is required, this is shown by 
the blue litmus paper becoming a pale pink ; a deep pink or red 
indicates excessive acidity. 
2, Coagulation .—This is done by applying rennet at the rate of 
half pint to 100 gallons of milk. With the milk at a temp;rature 
of 80° it will coagulate in an hour. Before applying the rennet 
skim the evening milk, mix it and the cream with the morning 
milk, stirring in the cream, or as some good makers prefer, 
pouring in the cream with the moiming milk, and then thoroughly 
stirring to mix it with the milk. Then comes the rennet, and 
sour whey if found necessary. Much depends on the caution 
exercised in the use of sour whey, and it is here precisely that 
the value of litmus paper is recognised Such whey tends to 
accelerate fermentation, and if the litmus paper test shows a 
deficiency of acidity some whey must be used with judgment, 
from two to six quarts may be wanted for 100 gallons of milk. 
Care is also ne.essary about temperature, which must be ascer¬ 
tained by a thermometer, and if necessary the temperature is 
raised by heating, 80'' being the best in the summer, and 82'’ to 84® 
in the winter. In this matter of temperature much depends on 
the dairy, which must have glazed windows and well-fitting 
doors. Surely it was impossible to make good cheese in the old 
farmhouse dairy, with its strong draughts and perforated zinc 
windows ? Colouring is altogether a matter of fancy. If 
required, it is done with liquid annatto, which is poured in with 
the rennet, and well stirred in for five minutes to insure even¬ 
ness of colour. 
In using a new form of rennet its coagulating power must 
be first ascertained, because if the curd is ready too soon it 
will be tough and hard, or if not ready at the expiration of 
an hour it may be tender, soft, and difficult to separate from 
the whey. 
3, Separation of the Whey .—The curd knife has a blade long 
enough to pass through the curd to the bottom of the tub. 
With it the mass is divided into blocks 6 inches square. Then 
with the skimmer passed in and withdrawn edgeways so as to 
cause the curd blocks to break up into lumps of about equal 
size, then with the breaker comes its division as uniformly as 
possible into pieces about the size of large peas. To use the 
