34 
THE FLORIST AND POMOLOGIST. 
seems to condemn them, at least so far. What light future experiments will 
throw upon the subject remains to be seen. 
In the selecting of stocks, three important considerations present themselves 
to my mind—viz., hardy constitution, free rooters, and prolific bearers—the last 
I consider of great importance. The Black Hamburgh has all these properties ; 
for grafting Black kinds I certainly would advocate its superiority. The old Sweet¬ 
water and the Muscat of Alexandria for working White kinds I would prefer to 
such gross growers as the White Nice, Syrian, Trebbiano, &c. I would be more 
sanguine of success in working the precarious Canon Hall on the Muscat than the 
Muscat on the Canon Hall, robust grower as it is, but it is rather a shy bearer 
and indifferent setter ; and if these bad properties can be improved by grafting, a 
great object is gained. There is again the Golden Hamburgh, which seems to 
defy a good many growers from bringing it at all to perfection ; suppose this was 
worked on the Muscat or Sweetwater, I certainly anticipate good results would 
follow. There is another kind I would briefly advert to as being a most iirolific 
bearer, but otherwise so far worthless ; I mean Hardy Prolific Muscat. I fancy 
this kind would be a suitable stock for some of the shy-showing White kinds. 
As this is a subject of importance to the Grape-growers generally, I think it is 
only our duty in practice and opinion to bring whatever evidence we can to bear 
upon the subject. I further expect that in a short time such a mass of evidence, 
founded upon actual practice, will be brought forward that will at once set us all 
right. 
Wrotham Parle , Barnet. John Edlington. 
[We sliall be very pleased to get as much information as possible on this all-important 
subject—the influence of the stock* on the graft. Already we have had some startling facts 
recorded in our pages, through the acute observations of Mr. Thomson, of Dalkeith, and 
Mr. Hill, of Keele Hall; and we shall be glad if these gentlemen, and all who are engaged 
in Vine culture, will continue their observations, and favour us with the result. 
Mr. Hill, a short time ago, sent us a bunch of Lady Downes’ from a Vine grafted on 
Gromier de Cantal, and it was remarkably fine both in bunch and berry, and the flesh was 
very hard and firm. The same variety grafted on Black Eagle, a small black Grape, though 
not so large in the berries, was infinitely superior in flavour to the preceding, and the flesh 
was quite tender and delicate, sweet, and remarkably rich. One of the most striking 
instances we have met with of the decided influence exercised by the stock, and almost 
reorganisation of the graft, was in the large vinery at Chiswick last autumn, where the 
Barbarossa, grafted on the Black Hamburgh, produced fruit that coloured two or three weeks 
earlier, was nearly as large again, and more highly flavoured than that grown on a Vine on 
its own roots; but the most remarkable feature in the experiment was the foliage of the 
grafted Vine—instead of dying off purple, as is natural in the Barbarossa, turned to that 
clear yellow that distinguishes the Black Hamburgh.— Ed. F. and P.] 
GATHERING PEARS AND KEEPING THEM IN ICE. 
In the Florist and Pomologist for 1863 I made some remarks on the utility 
of gathering Pears at different times, instead of gathering the whole crop at once £ 
which were in accordance with Mr. Tillery’s observations upon the same subject. 
By adopting this plan, especially with some kinds of Pears, they will keep longer. 
For instance, my first and second gatherings, Marie Louise, are consumed, and 
the third nearly so, while a thinned crop of them hangs upon the leafless trees, on 
a wall of south aspect, this 28th of November. I may state the same respecting 
Napoleon, and some other kinds, which often ripen too fast for consumption. 
Besides, the quality of all the later, or winter kinds, of both Pears and Apples is 
greatly improved by letting them hang longer upon the trees than is usually done, 
especially at the end of favourable autumns. But of course, all the late kinds do 
not hang alike. Beurre de Bance and Chaumontel soon drop, while Suzette de 
Bavay and Josephine de Malines, hang long upon the trees, and seem to take no 
harm from slight frost. This reminds me to take notice that during the past 
autumn, I preserved the following, which are bad-keeping Pears, about five weeks 
in ice:—Gansel’s Bergamot, Seckle, Belle et Bonne, Aston Town, Golden or Brown 
Beurre, Louise Bonne of Jersey, Hacon’s Incomparable, and Swiss Bergamot. 
