DECEJIBER. 
369 
sidcring the untoward nature of the 1860 season, remarkably so. 
The greater part of the hardy fruit exhibited was large and well 
grown, possessing those clear, mellow tints which indicated that 
they Aad ripened under a kindly sky; and doubtless very much of 
the excellence exhibited in the hardy fruit classes, was owing to 
the high temperature and bright sun of the past two months. In 
fact, the effects of climate on such fruits as the apple and pear 
was practically demonstrated by Mr. Lewis Soloman’s collection. 
Such pears and apples had probably never been seen in Britain 
before; and, if we understood correctly that they had been pro¬ 
duced some in Algiers and others in the south of France, we see 
at once what a favourable climate will effect (other circumstances 
being equal) in increasing the size, and giving those warm tints of 
colour which characterised the fruit in question—specimens of 
Uvedales St. Germain weighing considerably more than 3 lbs. 
each, Catillacs nearly 3 lbs., and Beurre Diels upwards of 2 lbs. 
each. 
We must, however, bear in mind that such fruit as the above 
is the result of an extra degree of cultivation. Large showy 
pears and apples are valued in France much more for their 
appearance than their flavour, and are in great demand for dress¬ 
ing up the windows of the more celebrated “ restaurants” in Paris. 
In some instances the rivalry between different establishments as 
to which can produce the finest display in this line, has led to 
their giving almost fabulous prizes for large pears and apples and 
other productions, and this has stimulated the French fruit growers 
to pay particular attention to their size and appearance, and has, 
doubtless, led to their selecting the most congenial soil and climate 
for their production. These helps, with well thinning the fruit and 
supplying the trees plentifully with water in dry weather, have 
resulted in bringing the culture of the pear to the highest per¬ 
fection yet attained as regards appearance. Very probably, how¬ 
ever, this overfeeding has tended to deteriorate their flavour, 
which, if subjected to the scrutiny of a taste, would have led the 
judges to have pronounced in favour of fruit grown by such 
exhibitors as Messrs. Ingram, Flarrison, Dwerrihouse, and others. 
The classes of Grapes, both black and white, were very superior 
—more particularly the Black Hamburgs and Frankenthals of 
Mr. Henderson, of Trentham, and the Black Hamburgs of Messrs. 
Hill, of Keele Hall, and Kay, of Finchley, all of which j^resented the 
best evidences of high culture—fine regular bunches, well-swelled 
berries, and the most exquisite bloom. There was also in the 
class for Black Grapes a good dish of the Lady Dowme’s grape 
and Black Barbarossa, with larger berries and a more compact 
bunch than is usually seen in this variety. The Lady Downe’s 
grape is fast becoming a favourite late variety, and it certainly pos¬ 
sesses many qualities to recommend it. A free setter, with good- 
sized berries of an intense black in colour, it has a fine appearance 
on the table, and, moreover, it keeps fresh and plump for a very 
long time after being ripe—we have, indeed, seen it very good in 
VOL. XV., NO. CLXVIII. B B 
