November 1, 1894. 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
417 
using 2 ozs. per square yard. After the fruit is fairly set spray the tree 
with permanganate of potash (Condy’s fluid) diluted with water to a rose 
colour, repealing when the fruit is a quarter grown. The thing is to 
destroy the spores of the fungus, or have the foliage and fruit coated 
with a substance that will kill the germinal tubes of the spares that 
alight and fix on them. Repeat the spraying, therefore, two or three 
times, for there is nothing for it but prevention, as remedy there can be 
none, as the fungus acts internally of the “ host”—the fruit. 
The Seckle Pear (^Hants ').—There is, as you say, only one variety 
of the true Seckle Pear, and whatever changes may have been noticed in 
the fruit we should attribute to stock or soil influences. It is possible 
that some other variety may have been supplied as the Seckle by some 
small trader in trees who had not the genuine variety, and was too weak 
to admit the fact. At the Chiswick Pear Congress in 1885 forty-five 
dishes of the Seckle were staged, to which fifteen votes for excellence 
were awarded. The following citation from the “ Fruit Manual ’’ may 
possibly be of interest to yourself and other readers :—“ The following 
morgeau of its history may be relied on as authentic, it having been 
related by the late venerable Bishop White, whose tenacity of memory is 
well known. About 1765, when the Bishop was a lad, there was a well- 
known sportsman and cattle dealer in Philadelphia, who was familiarly 
known as ‘ Dutch Jacob.’ Every season, early in the autumn, on 
returning from his shooting excursion, Dutch Jacob regaled his neigh¬ 
bours with Pears of an unusually delicious flavour, the secret of whose 
place of growth, however, he would never satisfy their curiosity by 
divulging. At length the Holland Land Company, owning a considerable 
tract south of the city, disposed of it in parcels, and Dutch Jacob then 
secured the ground on which his favourite Pear tree stood—a fine strip 
of land near the Delaware. Not long afterwards it became the farm of 
Mr. Seckle, who introduced this remarkable fruit to public notice, and it 
received his name.” 
Skeletonising- lieaves (^Amateur ),—Nearly all leaves may be 
skeletonised, but some require a longer time than others to become 
macerated. For instance, the seed vessels of the Winter Cherry, Hen¬ 
bane, and Poppy require a fortnight or three weeks if the weather be 
hot. Leaves of Ficus elastica (Indiarubber Plant) and Magnolia grandi- 
flora require several months; leaves of the Tulip Tree, Poplar, and 
Maple a fortnight; leaves of the Holly and Ivy two or three weeks. 
Ferns require a long time, and so do the leaves of Beggar’s Broom, 
Butcher’s Broom, the Orange, Lemon, and Camellia. Great care must 
be taken in choosing the leaves, as the smallest speck spoils one. Many 
more should be placed in the water than are needed, as not more than 
one in twenty will be perfect. The time required depends on the 
weather. Beginners examine them too soon. The leaves should be put 
into soft water in a sunny situation, taking care that they are covered 
with water. Evergreen leaves may be skeletonised at any time, but 
deciduous leaves not before the end of June or beginning of July. Seed 
vessels must be operated upon when nearly ripe. When quite ready for 
skeletonising put the leaves into boiling water to remove the offensive 
smell. Remove the scum from the water. Brush off the pulp with a 
rather hard brush. If the leaves are tender bump them gently, which 
removes the pulp without disturbing the nerves of the leaves. Pour 
clean water over them until quite clean ; put them on blotting paper 
to dry—a piece of glass is useful to brush them on. Tender leaves 
should be floated in water and caught on a card, as are fine Seaweeds. 
Bleach with chloride of lime, and then wash them thoroughly with 
clean water, otherwise they become yellow. It is better not to bleach 
them until I required for setting up. Thistles and Teazels look well when 
bleached, and aid much in arranging a group. 
names of Fruits. — Notice .—We have pleasure in naming good 
typical fruits (when the names are discoverable) for the convenience of 
regular subscribers, who are the growers of such fruit, and not col¬ 
lectors of specimens from non-su&cribers. This latter procedure is 
wholly irregular, and we trust that none of our readers will allow 
themselves to be made the mediums in infringing our rules. Special 
attention is directed to the following decision, the object of which is 
to discourage the growth of inferior and promote the culture of superior 
varieties. In consequence of the large numier of worthless Af pies and 
Pears sent to this office to he named, it has heen decided to name only 
specimens and varieties of approved merit, and to reject 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 chayige towards ripening. Dessert Pears cannot he 
named in a hard green state. (i2. P. Stafford'). —1, Rotten ; 2, Louise 
Bonne of Jersey ; 3, Marie Louise ; 4, Not known, specimens inferior. 
(ff' —1 and 2, Marie Louise ; 3, Aston Town. (J. D .).—1 and 
4 (apparent difference due to stock influences), Duchesse d’AngoulSme ; 
2, Beurr6 Superfin ; 3, Pitmaston Duchess; 5, Bergamotte Esperen ; 
6, Josephine de Malines ; 7, Gilogil. (f. H. P.). —1, Mardchal de Cour ; 
2, Belle Julie; 3, Calabasse ; 4, Baronne de Mello. (6*. W).—Both 
fruits invaded with fungus. 1, Possibly Crasanne ; the other not 
recognisable. (TK. C. D ).—Apple Manks Codlin. The Fears are 
entirely too hard for identification. See the conditions above, to send 
when approaching ripeness. {G. P.).—Apples: 1, Winter Haw- 
thornden ; 2, Winter Greening ; 3, Local. Pears : 1, A continental 
variety that cannot be named; 2 and 3, Not known, worthless. 
(ff. E, A".).—1, Court o£ Wick; 2, Hollandbury; 3, Hawthornden; 
4, Swan’s Egg; 5, Unknown, worthless; 6, Bess Pool. (IF. A .).— 
1, Beurrh Diel ; 2, Probably the same variety changed by stock 
influences ; 3, Half rotten, possibly Beurre d’Amanlis ; 4, The Pear is 
infested with fungus. The Apples very closely resemble Norfolk Stone 
Pippin, (if. II.) —1, Nonesuch ; 2, King of the Pippins ; 3, Unknown, 
probably local; 4, Court of Wick ; 5, Huyshe’s Victoria ; 6, Princess of 
Wales. (A. P. S.). —Unfortunately we have had many more than one 
or two boxes of Pears without letters in them, or any means of identifica¬ 
tion. The fruits are now decayed and it is impossible to name them. 
ITames 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. 
(J/. G.). —Croton interruptus. (_G, J, W.). —1, Cattleya Bowringiana ; 
2, Odontoglossum grande ; 3, Oncidium Forbesi ; 4, Cypripedium Spicer- 
ianum. (Z). P .).—Cattleya Loddigesi. (A. A).—1, Trichomanea 
trichoideum ; 2, Adiantum farleyense ; 3, Doodia aspera ; 4, Asplenium 
bulbiferum ; 5, Davallia parvula. (^Orchid). —1, Lycaste Skinneri; 2, 
Cypripedium insigne ; 3, Pleione prascox. (N. A'.).—Viburnum Lantana. 
OOVENT GARDEN MARKET.— OCTOBER 31st. 
Market quiet. 
FRUIT. 
8. 
d. 
b. 
d. 
3. 
d. 
a. 
d. 
Apples, per half sieve 
1 
6 to 4 
6 
Lemons, case .. .. 
10 
0 to 15 
0 
„ Nova Scotia, per 
Peaches, per doz. ,. 
, * 
0 
0 
0 
0 
barrel. 
10 
0 
15 
0 
Plums, half sieve .. 
0 
0 
0 
0 
Grapes, per lb. 
0 
6 
1 
6 
St. Michael Pines, each 
• • 
2 
0 
6 
0 
Cobs, per 100 lbs. 
22 
6 
25 
0 
Strawberries per lb. .. 
• • 
0 
0 
0 
0 
VEGETABLES. 
8. 
d. 
s. 
d. 
8. 
d. 
8. 
d. 
Beans, Kidney, per lb. .. 
0 
6 
to 0 
0 
Mustard and Cress, punnet 
0 
2 to 
0 
0 
Beet, Red, dozen. 
1 
0 
0 
0 
Onions, bushel .. .. 
3 
6 
4 
0 
Carrots, bunch. 
0 
3 
0 
4 
Parsley, dozen bunches 
• • 
2 
0 
3 
0 
Cauliflowers, dozen .. .. 
1 
6 
3 
0 
Parsnips, dozen ,. .. 
1 
0 
0 
6 
Celery, bundle . 
1 
0 
1 
3 
Potatoes, per cwt. 
• ■ 
2 
0 
4 
0 
Ooleworts, dozen bunches 
2 
0 
4 
0 
Salsafy, bundle .. .. 
1 
0 
1 
5 
Cucumbers, dozen .. .. 
1 
0 
2 
6 
Scorzonera, bundle .. 
1 
6 
0 
0 
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 
6 
Lettuce, dozen. 
0 
9 
1 
0 
Turnips, bunch .. .. 
0 
3 
0 
4 
Mushrooms, punnet .. 
0 
9 
1 
0 
AVERAGE WHOLESALE 
PRICES.- 
-CUT FLOWERS.—Orchid Blooms in variety. 
A.rum Lilies, 12 blooms .. 
Asparagus Fern, per bunch 
Asters (English) doz.bnchs. 
Bouvardias, bunch .. .. 
Oaruations, 12 blooms 
„ doz. bunches,. 
Chrysanthemums „ 
„ doz. blooms 
Oornflo-wers, doz. bunches 
Dahlias „ 
Eucharis, dozen. 
(Jaillardia, dozen bunches 
Gardenias, per dozen 
Geranium, scarlet, doz. 
bunches. 
Gladiolus, dozen sprays .. 
Lilium longiflorum, dozen 
Marguerites, 12 bunches .. 
s. 
•1 
3 
4 
0 
1 
9 
3 
2 
2 
2 
2 
1 
2 
4 
1 
6 
1 
e. 
Arbor Vitse (golden) dozen 6 
Aspidistra, per dozen .. 18 
Aspidistra, specimen plant 5 
Asters, dozen pots .. .. 3 
Chrysanthemums, per doz. 3 
,. large, per doz. 9 
Dracsena, various, dozen .. 18 
Dracsena viridis, dozen .. 9 
Erica, per dozen .. ..12 
Euonymus, var., dozen .. 6 
Evergreens, in var., dozen 6 
Ficus eiastica, each .. .. 1 
d. 
B. 
d. 
s. 
d. 
e. 
d. 
0 
to 6 
0 
Maidenhair Pern, dozen 
0 
3 
0 
bunches. 
4 
0 
to 6 
0 
0 
8 
0 
Mignonette, 12 bunches .. 
1 
0 
3 
9 
6 
1 
0 
Orchids, per dozen blooms 
1 
6 
12 
0 
6 
2 
0 
Pelargoniums, 12 bunches 
6 
0 
9 
0 
0 
12 
0 
Primula (double), dozen 
0 
9 
0 
sprays . 
0 
6 
1 
0 
0 
6 
0 
Pyrethrum, dozen bunches 
2 
0 
4 
0 
0 
3 
0 
Roses (indoor), dozen 
0 
6 
1 
0 
0 
4 
0 
„ (outdoor), doz. bnchs. 
s 
0 
12 
0 
0 
4 
0 
„ Tea, white, dozen .. 
0 
6 
1 
6 
0 
1 
6 
„ Yellow, dozen .. ., 
2 
0 
3 
0 
0 
4 
0 
„ Safrano (English),doz. 
1 
0 
2 
0 
., Mardchal Niel, doz... 
3 
0 
8 
0 
0 
6 
0 
Smi lax, per bunch .. .. 
2 
0 
3 
0 
6 
2 
0 
Stephanotis, dozen sprays 
4 
0 
6 
0 
0 
9 
0 
Tuberoses, 12 blooms.. .. 
0 
4 
0 
6 
6 
3 
0 
PLANTS IN POTS. 
d. 
s. 
d. 
8. 
d. 
8. 
d. 
0 to 12 
0 
Perns, lu variety, dozen .. 
4 
0 tol8 
0 
0 
36 
0 
„ (small'r per hundred 
4 
0 
6 
0 
0 
10 
6 
Foliage plants, var., each 
2 
0 
10 
6 
0 
4 
0 
Lilium Harrisi, per dozen 
12 
0 
24 
0 
0 
6 
0 
Lycopodiums, per dozen .. 
3 
0 
4 
0 
0 
18 
0 
Marguerite Daisy, dozen .. 
6 
0 
12 
0 
0 
42 
0 
„ yellow, doz. pots 
6 
0 
10 
0 
0 
24 
0 
Mignonette, per doz. 
6 
0 
0 
0 
0 
15 
0 
Myrtles, dozen . 
6 
0 
9 
0 
0 
18 
0 
Palms, in var., each .. .. 
1 
0 
15 
0 
0 
24 
0 
„ (specimens) .. .. 
21 
0 
63 
0 
0 
7 
0 
Primulas, per dozen .. .. 
4 
0 
6 
0 
Solanums, per dozen .. .. 
10 
0 
12 
0 
ROUGH PASTURE. 
Of all examples of rough or neglected pasture, that which 
is embossed with ant hills is so conspicuous as to excite a 
feeling of wonder that what is so literally a growing evil has 
