JRBUXJ.V&Y. 
long. I then hack it up in sods about 2 inches thick, or thereabouts, with a 
long mattock, let it lie to dry a few days, when it is carted home to the soil- 
yard, stacked on rough wood about 4 feet wide, and some of the same material 
placed among it to admit the free circulation of the atmosphere, and to prevent 
fermentation and the breeding of fungi. The stack is roofed, or formed roof- 
shape, about 5 or 6 feet high, and at once slightly thatched, which keeps it 
in good condition for use every day throughout the year. Care is taken in the 
harvesting the soil, if not carted home as fast as cut and dry, to throw it 
together in ridges or cocks, as turf-cutters do their turf, in order that it may 
not again get wet, and prevent delay from continuing to cart home should the 
weather come in showery. No manure of any kind is ever placed or inter¬ 
mixed with the soil when stacked, or even afterwards, as I am certain it only 
tends to breed various fungi. Neither do I ever make use of any kind of 
manure mixed with the soil when used for potting, farther than charcoal and 
a little chimney soot, as I am confident this, too, not only tends to the breeding 
of fungi, but also worms in the winter season, if the soil, by drip or fermenting 
materials, get at all damp. Thus the successful cultivation of the Pine Apple, 
to commence with, materially depends on selecting healthy soil at a favourable 
period of the season, and fully maintaining its healthiness till required for use. 
The accompanying illustration will give a good idea of the sort of pit I con¬ 
ceive to be best adapted for the cultivation of this noble fruit. It will be 
seen that every portion of the space is made available, and that it can be used 
for several other purposes besides Pine-growing. It is about 77 feet long, about 
17 wide, span-roofed, with north and south aspect,and contains seven divisions. 
Thus it will be observed that every light throughout, on both sides, is made 
to move up or down, most conveniently, in a moment, as may be required, 
according to circumstances, night or day, and at all seasons ; that every inch 
of room or covered space is made use of; that in every way it is most con¬ 
venient to perform every kind of operation required every day in the year; 
that each division can be worked and regulated either bottom or top, as 
required; that under the shelf j, or French Bean shelf, is a copper perforated 
pipe, by simply turning a tap just any amount of humidity may be commanded 
or withheld in a moment, at all times and seasons. 
2nd. Crowns and Suckers. —Formerly crowns were more used for pro¬ 
pagation than suckers; but for certain reasons, with the exception of new or 
rare varieties, or crowns from an extraordinarily fine-grown, perfect model of a 
fruit, they have not of late years been so much sought after for this purpose. 
For my own part I care but little about crowns, and do not cultivate them 
except for the above reasons. In the first place, if a fruit is well grown and 
finished, and perfect in colour and flavour, its crown will be of a moderate 
size ; and therefore, though obtained in a good season, and in good order, it will 
take a considerable time to make a large, robust, strong-lruiting plant. Still a 
good healthy crown, well and quickly got into full vigour of growth, will very 
often make a very handsome perfectly-formed model of a plant; but when 
fruited it does not, according to my own practice, and years of observation, 
after taking a considerable time longer than a good sucker, produce, on an 
average of a fourth to a sixth, so good and long-pipped fruit. On the other 
hand, if crowns are allowed to lie about some time before they are delivered 
to the cultivator, they often get bruised or dryed up, and the points of their 
foliage seared; and, though not easily killed, these severe checks must, and 
do, seriously retard their immediate and vigorous growth. 
Another and more serious matter, too, I have observed in my time, is this : 
Where the fruit of Pines have been presented, and sent from home to a dinner 
party, or to one’s own employer’s table in London, with the request that the 
