498 
THE COTTAGE GARDENER. 
March 27. 
i 
Missisippi; but still, the visitors who come here from any 
of these parts cannot fail to see many fruits, vegetables, or 
roots, which are either new to them, or else used in a 
manner of which they had no idea. They will see many 
implements, machines, and mechanical contrivances, which 
will afford valuable suggestions. 
But though this will prove an excellent feature in the 
approaching Exhibition here, I see no reason to conclude 
that so good an opportunity of making everything complete 
will be used to the best advantage. Shall we have, besides 
the models of farm carts, waggons, and machines, also 
models of farm-buildings, farmer’s houses, &c. ? Shall we 
have lectures in French and English on the present con¬ 
dition of agriculture in France ? Shall we have statistical 
reports relating to farming and the condition of farm 
labourers ? Shall we have draining works in operation, and 
experiments with reaping machines, among a people who 
have scarcely heard of the one, and practically know but 
little of the other? These are questions which it is, at 
present, difficult to answer, and it is to be feared they will 
only be answered negatively at a future time. We must be 
prepared for loss than this, though the very least we can 
expect must prove what we call “ a fine turn out.” 
The Horticultural Exhibition will admit of much easier 
management, and will be a really splendid affair; for though 
it is not probable that the French gardeners will produce 
anything to rival the examples of plant-growing, as seen 
every year at Chiswick, or the Regent’s Park, they are 
certain to excel in rich collections of fruit; while it may be 
safely affirmed, that those who have the getting up of such 
Exhibition here will supply any defects in culture, by 
arranging the different objects in the most attractive and 
telling manner. All who have any experience of flower 
shows will readily understand the importance of this point. 
During the first six or seven weeks there will be no lack of 
display in flowers and plants, dried specimens, drawings, 
and everything else that can interest the gardener or 
botanist. Then will come the rich collections of fruit from 
the provinces and the southern departments. It is probable 
that the pharmaceutical interest will also be represented in 
the horticultural division; and as in France all medicinal 
herbs and plants form the popular remedies in all physical 
ailments, the display in this department is likely to be 
extensive. Preserved fruits and vegetables will also 
probably belong to the same part of the Exhibition; but in 
any case, the display will be very interesting ; for the French 
show great taste and skill in the preservation of fruit, such 
as Plums, Apricots, Cherries, Peaches, Pears, and other 
esteemed sorts. 
It cannot be doubted that the commissioners have wisely 
decided to havo the Exhibition of horticultural products in 
a separate place. In a building where painting, engraving, 
sculpture, and the higher industrial arts, or new inventions 
abound, it is not likely that plants and flowers, fruit and 
vegetables, would receive the attention to which they are 
entitled. We all recollect how the sculpture room and other 
courts of the Cyrstal Palace were crowded to suffocation 
every day, while the several rich collections of flowers and 
plants were scarcely noticed among the multitude, of more 
dazzling objects. We cannot complain of this, for every¬ 
thing has its sphere; flowers and plants in a garden, or 
greenhouse, are where they appear to the best advantage; 
we seek them there, and give them the first place in our 
estimation so long as we are among them ; but so soon as 
they are removed to a strange situation, among heavy 
machines, rich fancy articles, or broad masses of brilliant 
colours, in furniture, tapestry, or other objects of art, then 
we lose sight of them, their charm ceases, because their 
quiet, simple beauties are over balanced by more striking, if 
not more captivating competitors. 
PRESERVED VEGETABLES. 
and withered morsels in the shop, become, after being placed 
in hot-water a few minutes, as fresh as if they had just 
been brought from the ground. The cost of such vegetables 
is not more than a shilling a pound, and two ounces are 
quite sufficient for one person, who may thus, for about ljd, 
have a most nourishing and substantial soup without any 
trouble or preparation, and with only half-an-hour’s boiling. 
The French pound is about half-an-ouncc more than the 
English. Vegetables prepared in this manner are commonly 
called julienne ; and during the present winter it has been 
but too difficult for poor people to obtain as much of the 
common vegetables as would make soup for a single man 
for the same money. In ordinary times, however, and 
especially in summer, julienne is not so cheap as vegetables 
prepared in the usual way. But it makes a great saving of 
time for those who have more important things to do than 
cutting green carrots and turnips; for most persons know 
that to prepare vegetables properly for any kind of soup 
some little time is required, and a good deal of messing is 
inevitable. Julienne has also the merit of being composed 
I of a more than usually varied assortment of the most 
wholesome kinds, including Cauliflower, Celery, and a few 
! fragrant herbs. It is now a very easy matter to have Peas 
on one’s table on the first of May, cr any other day, and as 
sweet and green as if but the first crop of the garden. 
Vegetables may now be stored away in lofts, or granories, to 
i any extent desired, and with the certainty, that if brought 
i to the table twelvemonths after, they will be as fresh and 
well-flavoured as if only just gathered. The art of preserving 
them is, therefore, a discovery of the very highest importance, 
and we may look forward to the Exhibition for some 
illustrations as to the advantages which it possesses, and the 
improvements of which it is susceptible. 
PRESERVING MEAT. 
In connection with this topic I may mention, that there 
has, very lately, been introduced to public notice, a process 
of preserving meat, either raw or cooked, for any length of 
| time without salt, and without subjecting it to drying, 
as is done with the vegetables. If this statement is fully 
i borne out by facts, such a discovery will be productive of 
immense advantages, as large stores of wholesome auimal 
; food may be kept for a long time, nnd conveyed from one 
i part of the world to another as readily as barley and oats. 
I Thus the beef and mutton of America and Australia may 
I be supplied to all the markets of western Europe. The 
' new process is said to be exceedingly simple and complete. 
The meat is first cut into small portions, and these are 
immerged for a short time in a liquid which is obtained 
from the meat itself. Wliat this liquid is, or how it is 
obtained, we are not told ; but it would appear to form the 
secret of the discovery. Alter lying a certain time in the 
liquid the meat is hung up to drip, and the liquid which 
remains on the surface (of the meat) becomes a tough 
j jelly, and, ultimately, forms a covering so firm as to exclude 
both air and moisture. The coating thus formed may be 
considered as a perfect hermetically sealed envelope, similar 
to that of Indian-rubber; but in a high temperature it 
dissolves and forms part of the food. The meat may, 
therefore, be packed in boxes, or hampers, or stored away 
without any other protection. All this seems very promising 
so long as our speculations are confined within a certain 
latitude. After that I fear the charm dissolves; for it is 
not so clear that this discovery will be of any use in tropical 
climates, if the very principle on which it is composed 
becomes impossible. On the other hand, the inhabitants of 
tropical climates eat little or no animal food, and, therefore, 
are not likely to avail themselves of it. But that such a 
discovery may not admit of universal application, is not 
likely to make it less valuable to the inhabitants of cold and 
temperate climates. 
The art of preserving vegetables, too, has been much 
improved and facilitated since 1851, when it was first 
publicly noticed in England. At that time, M. M. Morel 
and Fatio were the only persons mentioned in connection 
with this important discovery. But, in the interim, several 
competitors have come forward to claim a share of applause, 
and they have shown that they are not unworthy of it. Every 
grocer here sells preserved vegetables, which, though dry 
. FLOWER MARKETS. 
As the fine weather has now begun to set in, the flower 
markets are rapidly resuming their wonted gaiety and 
bustle. Vast loads of fruit-trees, evergreens, plants, and 
roots, are brought into Paris every other day to be sold on 
the Boulvarts and along the quays; and now people are 
setting their balconies in order, looking up their old pots, or 
