370 
THE FLORIST. 
March. The only drawback in our opinion to it is, that the flesh 
is somewhat hard, and deficient in the peculiar vinous flavour 
presented by the Black Hamburg and the St. Peter’s grapes. 
There was a dish of black grapes, wrongly marked Black 
Damascus, which struck us as being closely allied to, if not the 
identical. Black Tripoli, of Speedily—a grape we have not seen 
for many years. Perhaps Mr. Tillery may still retain it at 
Welbeck, or it may be found at Willersly Castle, in Derbyshire, 
or Donnington Park, in Leicestershire. We name this, as our 
recollection of it induces us to think it would be found a useful 
late grape. It must not be confounded with the Welbeck Tripoli, 
which is a synonyme of the Frankenthal Hamburg, and very 
different. 
The Muscat Grapes, especially those shown by Mr. Tillyard and 
Mr. Hill, were equally on a par with the black grapes noticed 
above; as was also a dish of Mr. Mead’s, except a defect in the 
colouring, which told against them. 
In other white grapes Mr. Hill had very fine Trebbiano; Mr. 
Meredith, White Nice; and Mr. Tillery, Trebbiano. This was 
also a good class. 
The Pine class was good on the whole, but not extra so. Some 
fine Ca^^enne were exhibited by Mr. Ingram, of Frogmore, but 
not equal to what he has shown on former occasions. The heaviest 
was contributed by Mr. Floud, a smooth Cayenne, nearly 8 lbs. 
Mr. Ingram came next with a similar variety, and Mr. Tillyard 
followed with a handsome Ripley Queen. We noticed also two or 
three handsome Jamaicas. 
We have only space to notice that the most meritorious collec¬ 
tion of Pears came from Oxenford Castle, Scotland, contributed by 
Mr. Anderson, and the fact that they were placed first will en¬ 
courage our friends in the north to follow up this success. This 
collection contained twenty-two distinct kinds, well and evenly 
grown, and correctly named, and, although there were many finer 
dishes individually in other collections, yet we consider the judges 
acted correctly in placing them first on the list. The other prin¬ 
cipal exhibitors in the Pear Class were Mr. Ingram, many of whose 
specimens were finely grown and beautifully coloured ,* Mr. 
Dwerrihouse the same; Mr. Harrison ditto ; Mr. Cox and Mr. 
Spivey, Mr. Tranter and others. The highest flavoured pear in 
the class of single dishes was the Glou Morceau, the next Marie 
Louise, and the third Beurre Diel. Some fine dishes of the Seckle 
pear were exhibited. This exquisite but short-seasoned pear, 
however, was too ripe to stand a chance with the above. 
The class for Uvedales St. Germain, and Catillacs was well 
filled. That for Kitchen Pears appeared to have been misunder¬ 
stood by exhibitors and judges—at least by some—or why should 
the Catillac, of which a fine dish was exhibited, have been ex¬ 
cluded ? 
Apples we can only notice by saying how much they exceeded 
our expectations. The quality, as before observed, was every- 
