140 
THE FLOEIST AND POMOLOGIST. 
[ Junk, 
manner. Sometimes the loaf is mainly of an intense velvety maroon, flushed with bright 
rose, giving a kind of shot-crimson hue, the edge being just banded with green. In other 
cases, half the leaf is of a deep rosy crimson, with golden beaded edge, and sometimes the rosy 
and the maroon-crimson tints are variously streaked and blended. The flush of rosy crimson 
appearing in the maroon gives a remarkable velvety richness, which must he seen to bo 
appreciated; but the colouring is so rich and varied, that, if constant, the plant must bo 
exceedingly effective. 
- 3In the garden of the Villa Ada, on Lake Maggiore, the Chinese and 
Japanese Bamboos form a group of plants of remarkable beauty. Their real 
decorative value, observes Professor Koch, in some notes on this beautiful Italian 
garden published in the Gardeners' Chronicle^ can only bo realised when soon out-of-doors in 
such luxuriance as they present here, which causes me to regret that they will not bear our 
winters in Germany. But I should think they would stand out in England very w'ell, and 
they should therefore be more extensively employed than I have observed, at least, in the 
public gardens and parks of London. The rapid growth of these grasses may be illustrated 
by a four-year-old plant of Bambusa mitis, which measures 12 ft. through by 20 ft. high, 
whilst a plant of Arundinaria falcata has reached a height of 12 ft. in the same period. 
- following is one mode of preparing Dried Cherries :—The fruit 
should be put into a slow oven and thoroughly dried ; then before they begin 
to change colour, they should be taken out of the oven, tied in bunches, and 
stored away in a dry place. In the winter they may be cooked with sugar for dessert, the 
same as Normandy Pippins. Particular care must be taken that the oven be not too hot. 
Another method of drying Cherries is to stone them, and to put them in a preserving-pan, 
with plenty of loaf-sugar strewed amongst them. They shohld be simmered till the fruit 
shrivels, when they should be strained from the juice. The Cherries should then be placed 
in an oven, cool enough to dry without baking them. About 5 oz. of sugar would bo 
required for 1 lb. of Cherries, and the same syrup may be used again to do another quantity 
of fruit. 
- ^MONG Tea jRoses, some desirable novelties bave been seen at the Shows 
during the present season. One such was Madame Franqois Janin^ which obtained 
a First-class Certificate, and which is a free-growing, free-flowering, medium-sized 
or small flower, a most beautiful Kose in the bud, deep yellow in colour, and of the very first 
class for cutting for button-holes and bouquets, in which respect it will probably bo found 
without a rival. It proves also to be a capital pot Rose. There have been some other new, 
or comparatively new, Roses shown at South Kensington this spring. Catherine Mermet, a com¬ 
paratively new variety, has been shown in splendid form; and looking at it from all points, there 
js, perhaps, no other Tea Rose equal to it. It is exquisite in form, apparently very constant, 
and a good healthy grower. Another charming Tea Rose is Messrs. Veitch’s Duchess of 
Edinburgh, which has been shown in very fine form indeed, and was most deservedly awarded 
a First-class Certificate; a dark red Tea Rose, large in size, well-shaped, robust in habit, 
and most floriferous, is certainly a gem of the first water. 
- John Saltee, formerly of the Versailles Nursery, Hammersmith, 
died on May 10, at the good old age of 76. Mr. Salter, whose name is a house¬ 
hold word amongst the cultivators of Chrysanthemums and hardy variegated 
plants, was one of the founders of the Metropolitan Society of Florists and Amateurs, which 
was established in 1832 ; and at the Dahlia show of this Society held in that year he gained 
his first medal. In the year 1838 he went to reside at Versailles, France, and there applied 
himself to the improvement of the Chrysanthemum, Annie Salter and Madame Poggi, raised 
in 1844, being the most remarkable in his first batch of seedlings ; Queen of England, and 
other fine sorts quickly followed. The little Chusan Daisy, sent from China by Mr. Fortune, 
was introdnced into France by him, and from it sprang all the Pompon varieties now culti¬ 
vated. The troubles of the French Revolution in 1848 having compelled him to leave 
Versailles, he settled at Hammersmith, and there he continued the cultivation of the Chry¬ 
santhemum. In 18G5 Mr. Salter published his experience, in an illustrated volume entitled 
The Chrysantheimm, its History and Cidture. The Pyrethrum (roseum) was another of his 
