THE COTTAGE GARDENER AND COUNTRY GENTLEMAN'S COMPANION.— June24,1850. 
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brilliant scarlet. It is called Alma, and cannot fail to be a | 
valuable bedder. 
The Fruit tent was, as usual, an object of great attrac¬ 
tion. At one end of the table we noticed three Plums, in i 
pots, from Mr. Fleming, of Trenlham, all of which were i 
laden with fruit so perfectly ripe, that some had fallen from | 
the trees,—they were Green Gage, Cot's Golden Drop, and 
Jefferson. Beginning with the Grapes, we may say that | 
they were all good ; but those which we particularly noticed i 
were three bunches from a pot-vine grown by Mr. Williamson, i 
of Whitehaven Castle, Cumberland, and for which he got I 
the Silver Modal. They were large, well coloured, and well 
grown. Three magnificent bunches of Black Ilamhro’s, from 
Mr. Fleming, of Trentham, for which he got the Silver-gilt | 
Medal, were remarkably well coloured. Mr. Turnbull, gar- ! 
dener to the Duke of Marlborough, at Blenheim, also had a ! 
Silver Medal for West's St. Peter's, which were also very fine. < 
Three very fine bunches of Black Ilambro', from Mr. Forbes, 
gardener to the Duke of Bedford, at Woburn Abbey, had the 
small Silver Medal; and three magnificent bunches of Black ! 
Prince, from Mr. Hill, gardener to R. Sneyd, Esq., got a 
Silver-gilt Medal. Mr. Hill had also the Silver Medal, for 
three very large bunches of Black Hambro'. In the White 
Grapes, Mr. Forbes, of Woburn Abbey, took the Silver-gilt 
Medal with White Frontignan ; and Mr. Dawson, gardener to 
Earl Cowper, Penshanger, the small Silver Medal with I 
Chasselas Musquhe. Mr. Turnbull, of Blenheim, was first, as 
usual, with Muscats of Alexandria, of which he had three 
splendid bunches, and in a much more forward state of 
ripeness than those he grew last year. 
The most attractive among the Peaches and Nectarines 
were the Noblesse, from Mr. Snow, gardener to Earl de Grey. 
They were very large and handsome, and well merited 
the Silver-gilt Medal which they got. Among Mei.ons, Mr. 
Bailey, gardener to J. S. Drake, Esq., of Shardiloes, took 
the small Silver Medal with Mackie's Green flesh; and Mr. 
Dawson, gardener to Earl Cowper, had also a small Silver 
Medal, for a small variety called Hybrid Scarlet. Certifi¬ 
cates of Merit were awarded to Mr. Henderson, gardener to 
Sir George Beaumont, for Fleming’s Hybrid Cashmere Green- 
Jiesli; and to Mr. Frost, gardener to L. Betts, Esq., of 
Preston Hall, for King's Green-flesh. In Figs, Mr. Snow, 
gardener to Earl de Grey, took the Bronze Medal, for very 
fine specimens of Brown Turkey ; aud Mr. Richards, gardener 
to Lord Londesborough, had also very fine specimens, for 
which he also had a Bronze Medal. The Strawberries 
were enormous in size and beautifully coloured; those of 
Mi-. Smith, of the Richmond Road, consisting of British 
Queen and Sir Charles Napier, being the best ; while those of 
Mr. Bailey, of Shardiloes, consisting of Admiral Dundas 
and Kelley’s Goliah, were very fine. Under this deparlment 
were also exhibited collections of Tansies, from Messrs. 
Stark, Downie, and Laird, of Edinburgh, all of which 
were large and very handsome flowers. But there was one 
which was exhibited from Mr. Stark which we cannot pass 
without notice, as it promises to be the founder of a new 
race. We have been too long working on the old strain, 
and, unless it be in size and some other minor points, we 
have made but little progress during many years past. It 
was so with Pelargoniums till the “fancy” varieties made 
their appearance, and so, also, with Dahlias; and we have 
no doubt but this new variety called Mazeppa, if well worked, 
will break the old strain, and give us something new in the 
way of Pansies. Although it has not the fine round form 
which characterises the old varieties, this is a fault which 
may afterwards be remedied. Its great feature is, that every 
petal has in the centre of it a large wedge-shaped flame of 
a light colour, while the remaining portion is of a dark 
purple; and it was the opinion of many who saw it, if due 
attention is given to it, we may soon see the old strain 
broken through, and a new race take their place. 
Not the least of the many attractions which the Royal 
Botanic Garden presents was the great American Garden, 
which is also under canvass, and arranged in the same I 
style as the exhibition ground, with winding walks, sloping 1 
banks, and undulating surfaces. What a blaze was there ! 
Rhododendrons and Azaleas of all sizes, from the little j 
Hirsulum to the tall standards like Apple -trees, and the 
enormous bushes like Portugal Laurels, all vying with 
each other for the supremacy. Wednesday last was a 
luxurious treat at the Botanic, and everything contributed 
to establish this now favourite resort as one of the most 
attractive promenades of the London season. 
NEW PLANTS. 
Aiustoi.ochia Thwaitesii ( Mr. Thwaites' Arislolochia). 
A stove plant from Ceylon, where it was discovered by 
Mr. Thwaites. It flowered at Kew in March, 1850. More 
curious than beautiful.— Botanical Magazine, t. 4918. 
Odontoglossum hastilabium t tar. fuscatum (Halbert- 
lipped Odontoglossum, brown-petaled variety). 
It was flowered in March, 1850, by Messrs. Jackson, 
nurserymen, Kingston-on-Thames. Native of Venezuela, 
where it was found by Mr. Birchell.— Ibid. t. 4919. 
Fernettya furens { Maddening Pernettya). 
This evergreen strongly resembles an Arbutus, but the 
white flowers are more conspicuous. It is a native of the 
southern parts of Chili. Raised from seed by Messrs. 
Staudish and Noble, of Bagshot. It bloomed in the open 
ground in March, and is a great acquisition.— Ibid. 1. 4920. 
Masdevaltja Wageneriana {Mr. Wagener’s Masdevallia). 
A very small Orchid from central America, introduced by 
Messrs. Rollison, of Tooting Nursery.— Ibid. t. 4921. 
Clavija ornata ( Elegant Clavija). 
“ A noble stove plant, with a clear, tree-like stem ten or 
twelve feet high, bearing a crown of leaves at its summit 
of very large size, together with long, drooping racemes of 
bright orange-coloured flowers from the axils of the leaves, | 
and from the scars of the fallen leaves or the bare trunk.’’ i 
It was sent from New Grenada by Mr. I’urdie.— Ibid, 
t. 4022. | 
Odontoglossum membranaceum {Membrane - sheathed 
Odontoglossum). 
Very fragrant, and one of the finest of the Mexican 
species. Native of the vicinity of OaxacR; blooms in 
April; flowers white and crimson.— Ibid. t. 4923. 
THE HOUSEHOLD. 
A New and Economical Way of Cooking the remains 
of Cold Boiled Salt Beef. —I found out this plan the 
other day from having offered to a poor woman the remains 
of a piece of boiled beef, about one-and-a-lialf pounds 
weight,and some cold, cooked potatoes, which she refused, 
alleging that her teeth would not allow her to eat the meat, 
and potatoes she had a large quantity of (they being only 
threepence per peck here), she said they would do for her 
pig- 
I replied, “ Never mind; I will have it for our suppers.” 
I proceeded thus. I cut the meat up into small dice—the 
same ns for minced veal—I placed it in a small stewpan, 
with a tablespoonful of clean dripping, and a little pepper. 
I then put it on the fire until it was warm. I then added a 
tablespoonful of vinegar, a teaspoonful of moist sugar, 
gave it a stir up ; I then added a tea cup full of t.hin-flour 
and water; a tablespoonful of mustard; and let it simmer 
gently before the fire. I then proceeded with the potatoes, 
by placing them on a stewpan with a little milk, a small 
quantity of dripping, pepper, and salt; placed it on the fire, 
and with two forks, held in the right hand, beat up the 
potatoes until they were all mashed, and quite light; re¬ 
placed them on the fire until quite hot, and turned them out 
on a dish, making a hole in the middle of the potatoes for 
the meat, when ready. 
The meat being hot and boiling, and the flavour all right, 
which should be rather strong of vinegar and pepper, I 
beat up two whole eggs in a bason, and poured them into 
the stewpan with the meat. Do not allow it to boil; but 
stir gently, and serve in the middle of the dish, sur¬ 
rounded by the mashed potatoes. This made an ex¬ 
cellent supper dish at a very little expence. I have since 
