160 
THE FLORIST AND POMOLOGIST. 
[ July, 
have been set and begun to swell. The style here, as will be again seen, is, as in 
fig. 2, black, and the injury may be traced to the centre of the fruit, as shown 
at B, which is a transverse section of the latter. Fruits like these, having black 
hearts, are also dead, being killed by frost. 
In the case of Strawberries the effect of frost on the expanded blossoms, 
and it is but rarely they are injured at any other stage, is very readily apparent, 
and pretty generally understood by the term ‘‘black eyes.” Fig. 5 represents 
the healthy and perfect blossom and embryo fruit (receptacle) of the Strawberry, 
while fig. 6, with the black centre or “black eye,” has the fruit killed. It is 
here also only the styles and ovary that are injured, not the stamens and petals, 
which remain beautiful as ever, though the fruit is dead. Strawberry blossom 
is sometimes injured in the same way by heat or strong sunshine. It will be 
seen, then, that the most tender portion of the flower or fruit is the style or 
pistil. That is the vital part, and when that is injured in any way, however 
slight, the uses of the flower are at an end. The stamens are almost as hardy 
as the leaves, and are very rarely injured. The petals, also, which are the 
beauteous part, stand a good deal of rough usage ; they are, however, of no 
benefit to the fruit. To discover when Apples or Pears are killed by frost, 
simply look to the pistil, which very soon shows the effect; if it is green it is 
well, if black then it is dead ; and for further satisfaction cut transversely 
through the young fruit, and experience will soon teach the value of a black 
heart, even when accompanied by the fairest flower.— Archambaud. 
VINE BUDDING. 
® HIS is not a new discovery, although an attempt has recently been made 
to make the public believe so. I have practised this method of propaga¬ 
tion for more than thirty years, and my instructor, then verging on three¬ 
score, had performed the operation during his gardening career. It is, 
therefore, very evident that Vine Budding is not a novelty. 
It would be a useless waste of time to describe how the operation is to be 
carried out, as it is easily done, and with as much certainty as budding a Camellia 
or a Ehododendron. Autumn has been strongly recommended as the most appro¬ 
priate season, because it will admit of proving the quality of any particular Grape 
the following year. This I doubt not; but the same result will follow the 
insertion of a bud during the succeeding winter or spring,—any time, in fact, 
when forcing begins : at least, such is my experience. My object, at present, 
is not to deal with the subject in detail, but rather to show how we may, in the 
shortest time, multiply to the greatest extent any approved variety of the Grape 
Vine by the process of budding. 
Instead of following the usual practice of heading down an established plant 
when we desire to change the kind, and training up a single shoot only, the old 
rod may be budded for its entire length as successfully as if only one eye were 
