110 
THE FLORIST AND POMOLOGIST. 
metal; the felt is simply an elastic padding, and protected as it is at all points except the 
thin edge from the weather, it will probably last good for twenty or thirty years. 
The glass used is large—30 inches by 20, and weighs about 28 oz. to the foot. On steep- 
pitched roofs it can be laid on end-to-end without danger of drip. At lower angles than 
40° it will be safer to overlap. The glazing is equally simple on either method. When 
the glass is lapped the covering bars are made the same length as the squares. If it is un¬ 
lapped they may cover two or three. Whichever mode is adopted, nothing can be simpler 
than the replacement of a square that may have become broken by accident. Only two or 
three small nuts have to be unscrewed, a length of bar lifted off, the glass laid on, the bar 
replaced, and the nuts screwed down again ; the whole process occupying less time than the 
reading of these lines. 
The erection of these houses is equally simple and rapid. They might almost arrive in 
a bundle and crate in the morning, and be furnished with growing plants before night. 
Whilst the most durable houses that have, yet been built, they are also the most portable. 
This and their completeness in themselves render them valuable to tenants. They could be 
moved as readily as a library or a cellar of wine, with less trouble and interruption to their 
legitimate functions. The enamelling is also another valuable characteristic of these 
houses. Just as the felt supersedes putty, so does the enamel promise utterly to abolish the 
worry, expense, and disagreeable smell of common paint. It is baked on at a high tempe¬ 
rature, a sort of flux being thus formed with the metal and the lead, so that the one seems 
inseparable from the other, and a smooth, hard surface is formed, which will easily wash 
clean, and promises to endure for years. 
Having tlius pointed out the most obvious structural merits of these 
houses, and shown how they do away with the necessity for repairs, while 
combining the rare merits of strength, durability, cheapness, elegance, and 
portability, I will, with your permission, hereafter advert to then’ high 
cultural efficiency. 
Hardwicke House. D. T. Fish. 
THE LEEK. 
The Leek is considered to he a hardy biennial, hut, like others of its tribe, 
when not disturbed it forms tufts and survives many years. I have a Leek 
of the Musselburgh variety, growing under a wall in a south aspect, which 
has annually produced seed for upwards of twenty years. There are several 
varieties of Leeks, hut the one above-named is perhaps the best. 
It seems doubtful when the Leek v/as first introduced into this country. 
Some say it came from Switzerland in 1562, others that it was known here 
only in 1797. This must be wrong, for Sliakespere, it is well known, 
mentions the Leek, and Tusser says that Leeks were cultivated here in his 
day; while Worlidge, who wrote in 1668, speaks of having seen Leeks, 
Onions, and Garlic growing in Wales. And if the plant he not indigenous to 
Wales, like some of its family, the traditionary account of the Leek being 
the badge of the Welsh, shows that it was known to them at a very early 
period. It may be further stated that the Leek is mentioned in a Jacobite 
song, written about the time that George I. came to this country. 
I need hardly observe that the Welsh are very fond of Leeks, and grow 
them to great perfection. Some are of opinion that their climate suits 
Leeks better than ours. I think, however, that with proper attention Leeks 
may be grown here equally good. The common method of cultivation is 
to sow the seed in March, and transplant the plants into rows about 2 feet 
wide, and about 1 foot apart in the rows. But the best plan is to sow the 
seed thinly in shallow well-manured trenches, and to thin out the plants to 
about the distance just named. By this plan the roots are not checked, and 
if a little soil is drawn up to the plants during the season, it will greatly 
forward their growth, and blanch them somewhat like Celery. Although 
