170 
LONDON HORTICULTURAL SOCIETY. 
To Dress Sea-Cale. —Mr. Gibbs, the eminent pastry-cook and 
restaurateur at Bath, favoured me with the following method of dress¬ 
ing sea-kale :—Tie the sea-kale in bundles, boil it in plenty of water, 
with a little salt in it, for twenty minutes, observing to let the water 
boil before it is put in; have a toast ready, dip it in the water, put it 
on the dish and the sea-cale upon it; pour a little white sauce over 
it, consisting of an equal quantity of veal gravy and cream thickened 
with flower and butter. If desired, a less rich sauce may be made 
by leaving out the gravy, and substituting milk for the cream.— Gard. 
Mag. 
ARTICLE IX. 
LONDON HORTICULTURAL SOCIETY. 
On the 4th and 18th of February, the following communications 
were read to the Society: On the management of Bark Beds in the 
culture of the Pine Apple, by Mr. John Jackson, gardener at Newby 
Park, Topcliffe, Yorkshire. Experiments on the comparative growth 
of Two Pine Apples, by Mr. Donald Munro; and on a method of 
producing grapes from vine cuttings, the first season, by Mr. John 
Mearns. If the merit of any new effort in cultivation be measured 
by the success which crowns it, this is fairly entitled to a considerable 
share, and much praise is also due for the skill and knowledge evin¬ 
ced in the direction of the experiments, the final results of which 
have proved so satisfactory. Mr. Mearns’s practice is to coil old 
stems of vines, from five to twenty feet in length, in pots or boxes, 
leaving a convenient quantity of bearing wood above the surface of 
the earth; and this, with the assistance of bottom heat, has afforded 
him fruit of the Muscat of Alexandria, the Black Damascus, and 
Black Tripoli grapes; the berries of which swelled to a fine size, ri¬ 
pened perfectly, and were of excellent quality. Mr. M’s communi¬ 
cation also mentioned the fact of his being-in possession, on the 8tli 
of January, of a coiled shoot of Millers’ Burgundy Grapes, with 20 
vigorous bunches of fruit upon it, which had only been put into bot¬ 
tom heat on the 20tli of November last. Mr. Munro’s paper detailed 
an experiment which had been conducted in a pine stove in the So¬ 
ciety’s garden, and stated the difference which existed in favour of a 
pine plant set in a shallow pan, in which a small quantity of water 
was constantly maintained, over another, similar in species, age, size, 
&,c. plunged in the tan as is usual; the plant in the water matured 
