1876. ] 
GARDEN GOSSIP. 
263 
park famous for the quality and quantity of its oaks—and certainly one of the 
most picturesque trees in England. The height to the crown is 33 ft., above 
the crown, 27 ft., making the total height 60 ft. The butt and limbs, of which there are 
fourteen, contain upwards of 850 cubic feet of timber. The circumference of the butt imme¬ 
diately above the swell of the spurs is 27 ft. 3 in., and at 5 ft. the circumference is 23 ft. 2 in. 
The branches extend upwards of 50 ft. from the butt in every direction. The longest lateral 
limb extends 55 ft. from the trunk. The spurs or roots, which project above the surface of 
the ground for a considerable height, measure 68 ft. in circumference. The head is round 
and full of foliage, drooping almost to the height of a stag, and offering a welcome shelter 
either in the heat of a summer-day or during a storm. 
- iLEAVES have the power of living when separated from the branch 
which bore them. Hence, among other things, Propagation hy means of Detached 
Leaves becomes possible in certain cases, as recently shown in the Gardeners^ 
Chronicle. M. Mer in the course of some elaborate experiments has found, for example, 
that when once a particular function is in established action, some time elapses before it is 
modified either in intensity or direction ; and that the different functions performed by a leaf 
are not equally affected by a lowering of temperature. Thus the transfer of starch is in cer¬ 
tain cases slower than its formation. Again, the presence of young leaves accelerates the 
death of older ones, because the former take the nourishment from the latter. A detached 
. leaf may, by its own action, produce starch, which, when once formed in the blade of the leaf, 
passes into the leaf-stalk by some unknown agency, and that in opposition to the force of 
gravity, since the phenomenon occurs when the petiole is reversed in position. The accu¬ 
mulation of starch in the tissues of a detached leaf enables it sometimes to live even longer 
than it would do if it remained attached to the branch. This formation of starch in detached 
leaves used for propagation, and which becomes obvious in the “ callus ” formed at the end 
of cuttings, not only sustains them while roots are being foimed, but aids in the formation 
of new tissue. 
- 33eok’s Dwarf Green Gem Bean sliould have a place in all vegetable 
gardens, being much superior to the old Dwarf Cluster or Fan, a white variety, 
from which it sported at Shipston-on-Stour some fourteen years ago. Being of 
a free-branching fan-shaped habit of growth, it requires to be sown 9 inches apart in well- 
manured ground, and there it pods with great freedom. In the moist midland and northern 
districts it succeeds well, and is a deservedly great favourite. It may be said to have 
almost driven the old Early Mazagan Bean out of cultivation, and the latter is only a kind 
of civilised horse-bean, used for field purposes. Sportiveness appears to bo a characteristic 
of the Garden Bean, for in addition to the white we have a green Windsor, and in addition to 
the white Longpod, a green one also. The green forms are the most delicious from a culinary 
point of view, but fashion or prejudice has given preference to the white. 
- 'SThe Woolhope Club held a very successful Fungus Meeting this year 
at Hereford, on September 25th and following days. At the annual dinner on 
the 28th, on which occasion various Fungi were served up, we learn from Mr. W* 
G. Smith’s facetious account in the Gardeners’ Chronicle^ that the great delicacy of all was the 
Woolhope Catsup, which is the simple juice of the Agaric, in all its exquisite flavour, the aroma 
neither driven off by heat, nor the taste destroyed by spices. “ That all may enjoy it, the 
following receipt for making it (supplied by Dr. Bull) is appended, for the genial, beneficent 
Woolhope Club has no secrets :—Gather your Mushrooms, or your Toad-stools if you are 
wise enough to know them, place them in a dish, and sprinkle lightly with salt. The next 
morning the catsup is ready for use in all its excellence, and may be used at once. On 
examining the new condiment under the microscope, no small number of playful bacteria, 
vibriones, and monads will be seen spinning, gyrating, and sailing about in the most lively 
and excited manner; no doubt these minute infusoria, by their light, thrilling movements 
upon the palate, add greatly to the enjoyment of this new natural catsup. Should any house¬ 
keeper observe that the Woolhope catsup “won’t keep,” “Of course it won’t, Madam,” we 
reply ; “ but why should you wish to keep it ?—make more as you want it. The idea is 
simple, but grand; why don’t people commonly use fresh Mushroom-juice. When the 
Mushrooms are in full season and abundant the juice may be preserved, but boil very gently 
indeed, and add one-third less spice than the cookery-books advise, and success wiii 
be certain.” 
