STEAMING FORCING HOUSES. 
7 
ARTICLE HI. 
ON STEAMING FORCING HOUSES. 
BY MR. STAFFORD. 
Gardener to Richard Arkwright, Esq. Willersley Castle, Derbyshire. 
The real reason for steaming is to produce artificial dew; and various 
expensive methods have been adopted to attain this object, none of 
which are equal to the old method of pouring water on the flues in 
the evening, exactly in proportion to the state of the plants and other 
circumstances connected with the localty of the house. All the rules 
yet published on this subject have tended to mislead both old and 
young practitioners; some have recommended regular steaming night 
and morning, not considering the various changes in the external 
atmosphere, while others have adopted different kinds of apparatus 
to give a regular supply of vapour at all times, such as pipes, canals, 
&c. &c. Canals are of all the most objectionable, for if we atten¬ 
tively examine the state of each apartment we never find steam 
produced spontaneously in equal quantities, in a range of houses 
equal in dimensions and other circumstances; one will constantly give 
up abundant of vapour, whilst the adjoining one will be exactly con¬ 
trary. I am at present totally unable to account for this extrordinary 
difference, unless it may be referred to the influence and nature of the 
under stratum of earth on which the house stands, which idea I think 
will be found to coincide with that of other practical men. Since 
steam has beeu recommended to heat hothouses, its advocates I think 
have too liberally extolled its congenial qiialites, and I fear have led 
many to apply it at very improper times, and often to excess. I 
admit that heat and moisture are essential when properly applied, 
at the same time I feel satisfied many proprietors of houses would 
have far better success, were they not to make use of it at all. Many 
species of fruit may it is true be grown to a large size by this humid 
process, but in proportion to their size they contain as much water with¬ 
out either alcohol or sugar, this accounts for the best flavoured 
fruit being always found in the most arid part of the house. Many 
persons seem delighted to find the edges of the leaves hanging with 
drops of water in the morning; and mostly infer that the plant has 
thrown it out by perspiration during the night; now these drops are 
nothing but the condensed vapours, which the situation of the plants 
