August 22 . 
THE COTTAGE GARDENER. 
399 
case. The fruits most extensively grown are Pears and 
Plums. The Pears are all grafted on the Quince, and the 
Plums are selected of such sorts as preserve a compact and 
handsome pyramidal habit of growth, while the quality and 
properties of the fruit are not lost sight of. These trees 
are not left to themselves, as in most orchards, but aro as 
I carefully tended as a wall-tree; their branches and roots 
being seasonably and properly pruned. The result of such 
management is, that they may be said to occupy no more 
space than a well-managed hedge, and they assist in sup¬ 
plying shelter as a hedge usually does. In the judicious 
selection of fruits for this system of cultivation, two objects 
should be kept in view—either to have themjvery early, or 
very late. Hitherto, the very early and very late varieties of 
fruits cultivated in this country have, with a few exceptions, 
been of a very ordinary character. But since more attention 
has been devoted to raising new varieties of superior 
excellence possessing these properties, we have now no 
excuse for continuing the cultivation of any except what are 
really good. Among the Peaks, there are 2,000 trees of 
Louise Bonne of Jersey grafted on the Quince. Ilad these 
been on the Pear-stock, and planted in the same soil as they 
are now, they would, in all probability, have been dead long 
ago; but they are the very picture of health and vigour, 
and when the spring frosts do not destroy the bloom they 
bear most abundantly. Here and there, we observed one 
tree showing symptoms of “ the yellowsbut this is 
remedied by digging a trench about it, and raising the roots 
a little higher towards the surface, afLerwards applying a 
slight top-dressing. We saw several which had been treated 
in this way, and with the most perfect success. The 
Beurre 4c Capiaumonl is another variety which is grown 
to a great extent, and here it succeeds to perfection, ex¬ 
hibiting that particularly beautiful colour which lifts obtained 
for it, on the continent, the name of Aurore. The trees, 
in fruit years, produce immense crops, and we think 
Mr. Rivers stated, that one season he received, from his 
salesman in Coyent-garden, T200 for the produce of these 
trees alone—so much for judicious planting. Another variety 
which Mr, Rivers had planted largely is Beurre d’Jnwlis, 
a large, melting, and richly llavoured Pear, ripe in September. 
This is one of the new introductions which cannot bo too 
extensively planted, as there can be little doubt but that it 
will become as universal a favourite as Williams' Bon Chretien, 
with which it is in season, but continues in use rather longer. 
The sorts of Plums are such as are very early and very late. 
The earliest is a seedling of Mr. Rivers's own, raised some 
years ago, and is called Rivers's Early Prolific; audit is both 
very early and very prolific. We saw five hundred trees of 
this variety literally studded with fruit in this fruitless 
season; all the others being quite bare. This to the or- 
cliardist is a very valuable acquisition. It ripens in the last 
week in July, is of good size, and of a tine dark purple 
colour, similar to the Precosce de Tours, from which it was 
raised- The Diamond is also grown pretty largely, there 
being one hundred trees coming into bearing. This is one 
of the most valuable Plums for preserving ; of a large size, 
and dark purple colour. Coe's Late Red is another of Mr. 
Rivers’s favourite orchard varieties, and of this there are one 
hundred trees. Reine Claude de Bavuy is grown to the same 
extent. This is a very late variety of .Greengage, also 
valuable, in this respect, to the orchardist. St. Martin’s 
Quctsche, a very valuable late Plum, is grown to the extent 
of five hundred trees. It is a beautiful aud handsome 
pyramidal tree. Late Orleans, ripening in October, is an¬ 
other excellent variety for orchard culture, aud is grown 
extensively. And the Frost Gage, of which there is a large 
plantation, promises to be very valuable. It hangs on the 
tree till the end of October, or, in fact, till the frosts—lienee 
its name, 
Again we find our space exhausted, and must, therefore, 
leave the remaining portion of our observations till next 
week. R- H. 
(To be continued.) 
NOMENCLATURE OF POULTRY. 
Permit me to say a few words on this subject. Doubtless, 
my former papers on “ Poland versus Hamburgh,” published 
some time back in TnE Cottage Gardener, arc not 
altogether forgotten; and though I have no wish to renew 
that controversy, still, I beg leave to express my full con¬ 
viction in what I then stated, and since that time 1 have 
endeavoured to traco the origin of the so-called Polands, 
and I feel still more convinced that the old Polands and the 
Hamburghs (or “Bearded Polands”) are of distinct origin. 
I give the following as the most probable history of each :— 
First—The old Polands are supposed to be descended 
from the St. Jago fowl, brought by the Spaniards from some 
of their western possessions, and by them they were 
introduced into the other countries of Europe, but they are 
now nearly extinct. The name Poland, 1 believe, is a 
corruption of Polled-hen, or of some Spanish word or words 
having a like meaning. There were two distinct varieties of 
colour, the one being white with a black topknot, the other 
black with a white topknot; a third is often noticed, the 
spangled, a red or yellowish fowl with white topknot, and 
the body spangled with white, but I rather have my doubts 
a 3 to the purity of this last; the two first are, however, true, 
and when pure have neither comb nor beard. 
Secondly—The Hamburgh (or “ Bearded Polish”) is, with¬ 
out doubt, the offspring of Aldrovands raduan fowls, so 
called from the town and legation of Austrian Italy, were 
they were bred. It is the same as is described by Albin, in 
1730, as brought by our merchants from Hamburgh. Bufibn 
also describes this fowl by the name of “ The Hamburgh 
cock, or Velvet breeches.” These fowls had a topknot, but 
fronted by a small comb, and were almost always bearded 
or muffled. This breed is common in Germany; their 
prevailing plumage is golden or silver-plieasanted; that is, 
the feathers are tipped with glossy black, but there are now 
many other varieties of various colours, which no doubt owe 
their origin to crosses with other fowls. Perhaps it may be 
said that their topknots are rather larger than the originals, 
but this is the effect of careful breeding and selection; 
perhaps, also, to some slight cross of Poland blood. 
I think I have said enough to prove their difference, if not 
distinctness; if I am wrong, I shall feel obliged by any one 
setting me right—still, I feel at present convinced that if my 
opponents will take the trouble to search, they will find 1 am 
not in error, nor have I too hastily formed an opinion. The 
name of Poland is, at its best, incorrect, consequently, I 
rejoice to see that the Dublin Amateur Society have dropped 
that title, and that they also, in some way, retain the name of 
Hamburghs for the bearded and tufted birds. “ W. W.’s ” 
objection, on the ground of uniformity, is, I think, not 
sufficient. Admitting that uniformity is very desirable, I ask, 
is it not much more desirable to have an uniform correct 
nomenclature? I do not, for myself, incline to perpetuate an 
error because it is fashionable; nor do I consider it likely to 
be permanent if founded on an error, which must sooner or 
later be exploded in the present advancing state of poultry 
literature, and the longer it is deferred, the greater will be 
the confusion. 
The fowls now often called “ Hamburghs” or “ llambro’s’ 
are not really such. A few may have been brought from 
Hamburgh, but so they have from Spain, Turkey, and other 
countries. Holland is the country we have had most of 
them from, whence they received the name of “Pencilled 
Dutch Every-day-layers,” but they have long been extensively 
bred in England. In the midland counties they are called 
“Bolton Bays” and “Greys;” in the north, “Chitteprats;" 
and southwards, as also in Ireland, “Dutch Pencilled fowls.” 
What right, then, I ask, have these birds to the name ol 
Hamburghs ? The Golden aud Silver Pheasant-fowls are, 
from all accounts, an English variety, and, whatever their 
relation to the pencilled birds, they can have no right what¬ 
ever to be called Hamburghs. The name, “ Pheasant-fowl, 
has been objected to, because some ignorant people suppose 
they are so crossed; but then it is easy to correct such 
ignorance by reason, without giving a false name to a breed 
of poultry; and do what one will, some people will still have 
odd fancies. In this respect, I am pleased to find that other 
poultry committees, besides The Dublin Amateurs Society, 
still adhere to the correct names, ami I trust the truth will 
soon be more widely diffused. 
There is yet one other error in poultry nomenclature that 
requires correction, an error which causes much confusion. 
I allude to the name of “ Dorking,” as applied to the im- 
