JANUARY. 
15 
showed him all the new Pears, which at that time had not long fruited in this 
country. He tasted first one and then another, but none of them in his estima¬ 
tion could approach the Achan. He was assured that they were infinitely 
superior to that variety, and that in the south it was not of any account. Still 
he insisted there was no Pear like the Achan. Beurre Diel, Passe Colmar, and 
even Marie Louise were all tried in succession, but the invariable reply was, 
“ There’s nane o’ them like the Achan.” At last a fine showy fruit of bright 
yellow colour and a glowing red cheek was presented. “ What ca’ ye that?” 
said our friend. “ That’s the Achan,” said the attendant. This argumentum 
ad hominem seemed too much for him, as he stared at his informant in blank 
astonishment; but he was not to be driven, from his position, and with 
an indignajit assurance he replied, “ Na, na, that canna be oor Achan.” 
I have never been able to trace the origin of the name of this Pear, but I 
have no doubt but that it was introduced into Scotland from Norway at a very 
early period. When it is considered how close the relations were that 
existed between Scotland and Scandinavia, there is every reason to believe that 
this is its origin. I am strengthened in this belief from having seen it at the 
International Fruit Show of 1862, in a collection from Norway, under the name 
of Bouchrefin. 
The variety that is grown in some parts of Scotland under the name of 
Grey Achan is the Chaumontel. 
ACID ALINE.— Poit, 
Identification. —Poit. in Ann. Soc. Ilort. Par. xv. 375. Ditt. Handb. iii. 153. 
Fruit above medium size, 31 inches high, and 2 inches wide, obovate. Skin 
shining, bright green at first, but changing to yellowish-green as it ripens ; on 
the side next the sun it is somewhat mottled with red, and the whole surface 
is strewed with reddish-brown dots. Eye small, with short segments, set in a 
round shallow basin. Stalk thin. Flesh yellowish-white, half buttery and half 
melting, gritty at the core, very juicy, and with a brisk subacid flavour. 
An October Pear, with nothing but its acidity to recomniend it. 
This is a seedling of Van Mons, and was sent to the Horticultural Society 
of Paris in 1833, under the number of 1253, and being so very acid was called 
Acidaline. In his catalogue under this number. Van. Mons says :—“ Forme 
de Beurre d’PIiver, excellente ; tres a propager.” H. 
VINES INCREASED FROM LATERALS. 
At page 125 you give a short account of this system as practised by Mr. 
Fleming. I have this summer been practising a very different method, with 
what ultimate result I cannot say ; but up to this, as far as increasing my 
stock from laterals, and producing fine plants, I have been most successful, 
having fruited a seedling Grape in June, Avhich proves to be an acquisition 
as regards the flavour ; and my noble employer being partial to it, I was 
instructed to provide as many plants as possible of it. If the ordinary process 
had been adopted I must have waited until autumn before I could commence 
propagating; and from the plant being a seedling there was more lateral than 
good wood. 
Having in stock a quantity of small Hamburghs in 48-pots, and some 32’s, 
I fastened these in convenient positions to the laterals, and inarched one upon 
each. In three weeks they were ready to cut from the old plant. When they 
were shifted into bottom heat they soon commenced growing, and some have rods 
