1853. 
THE CULTIVATOR, 
845 
very few 'baking varieties, and has less definite mean¬ 
ing, if possible, than the word 'pippin among apples. 
Hence Aremberg , Capiaumont , Dell, &a., should take 
the place of Beurre d’Armberg, Bcurr de Capiau¬ 
mont, &c.] ^ 
Howell. —This is an American variety, and origi¬ 
nated at New-Haven, Ct. Although not of the highest 
flavor, its fine appearance and early productiveness, 
render it apparently well worthy of general cultivation. 
It is large in size, thick pyriform, with a broad round 
body, color a fine pale yellow at maturity, often with 
a faint blush next the sun : —flesh melting and juicy, 
slightly sub-acid, with a fine flavor. The first speci¬ 
mens we ever saw of the Howell pear were given us 
by George Gabriel of New-Haven, at the first Po- 
mological Congress in New-York, hnd were of only me¬ 
dium size ; but all the fruit which we have seen grown 
in Western New-York, (two seasons) -were decidedly 
large , some of them nearly double the size of the 
figure, which was drawn from specimens grown by 
M. P. Wilder of Boston. 
Conservatories and Green-Houses. 
It is gratifying to the lovers of gardening, to find 
that many around this neighborhood are building, ex¬ 
tending, or repairing their green-houses. We can 
name four different establishments under the two first, 
and several under the last, evidently signifying that 
Albany does not intend to Be left behind in the higher 
branches of this delightful occupation. Horticultural 
societies do much towards this, and we hope the inhab¬ 
itants of Albany will spare no efforts'te place their so¬ 
ciety in such a position as will allow its officers to offer 
such inducements to growers, as will make them willing 
to bring their products together in honorable rivalry. 
There is doubtless many who would like to have the 
pleasure of a walk in their own green-house, but fear 
the expense. It is thought terrible. So it is, if carried 
out as some do; but that need not be the case. A small 
house rightly constructed, will impart as much pleasure 
to its owner, and grow plants as well, and often better, 
than where the cost is thousands of dollars. 
The great point of all good glass structures is light , 
ventilation, and efficient means for supplying artificial 
heat for the plants for which it i3 intended. For the 
amateur, it is generally a miscellaneous collection of 
plants that will thrive in the temperature of a common 
green-house, or, in other words, a house where the win¬ 
ter artificial heat need not be over 40 or 45 degrees. 
This is by far the most useful structure ; as persons of 
the most limited means may have one, with but little 
expense, if they will spend a little of their leisure time 
in attending to the wants and requirements of the plants. 
The pleasure of a green-house is greatly enhanced, 
if, by stepping out of the dwelling, you also step into 
the warm, comfortable atmosphere of a green-house. 
In the accompanying figures, it will be seen that the 
green-house is attached to the dwelling, having a sash 
door (a) placed in such a way as to admit a view from 
the parlor the whole length of the house. The dimen¬ 
sions are as follows:—Height 12 feet, width and depth 
15 by 20; ( b ) walk, extending all round the house, 2£ 
feet wide ; (c) stage in the center, for growing the taller 
plants, and {d) shelf for growing the smaller stock of 
plants, and a few conspicuous flowering ones among 
them. 
The sides of the house are 8 feet high, consisting of 
a row of sashes ( f ) 3£ feet high, fitting into the top and 
bottom plate, and a wall ( h ,) on which the whole stands. 
The rafters are placed about 4 feet apart, with two 
sashes on each, the top ones sliding over the bottom, 
to give air; working by means of pully, cord and 
weight. 
The upright sash should also be used for this pur¬ 
pose, by fixing hinges on the top, with a racket on the 
bottom, the sashes moving outwards. There is a door 
(i) leading into the garden. 
The next point to be considered is the heating, 
which, in this plan, is by the circulation of air, or 
what in England is styled “ Polmaise .” In the cel¬ 
lar, under the parlor, next the cellar wall, is fixed an 
air tight stove with an air chamber, shown by the 
dotted lines on (6), built over it. A drain is led into 
this from the farthest end of the house at 2, with an 
opening into it at 3. Another drain is brought from 
4 into the air chamber , to supply fresh air, with a 
door to shut it off when the cold is too intense to admit 
of it. There is an opening at 1, where the heated air 
