THE COTTAGE GARDENER. 
April 24. 
FLUE FOR A GREENHOUSE.—"WIDTH OF LAP 
FOR THE GLASS.— ^GREENHOUSE CLIMBERS. 
“ I am building a small Greenhouse, sixteen feet by ten 
feet, chiefly for the sale of wintering plants, though I hope 
to make it useful in other ways. 
“ I purpose to warm it with a flue carried through the 
east and south walls only ; will this be sufficient? 
“ Is there any objection to sinking the floor one or two 
feet below the outer surface ? I cannot raise the back wall, 
yet should be glad of a greater height inside. 
“ The roof is at an angle of 08° with the back wall. Do 
you recommend the laps in the glass to be wide or narrow? 
I fear, in so flat a roof, the rain will drive in very much. 
How can 1 remedy it ? 
“ Can you recommend me a good list of plants for such a 
house, chiefly climbers, as 1 shall not have Vines? I par¬ 
ticularly want winter flowering-plants.—H. W. E.” 
[The flue will be quite sufficient for what your propose. 
You had better have laps a quarter-of-an-inch wide, and 
if puttied all the better. A small opening may be left in the 
centre between each of two squares, to let the condensed 
moisture trickle out. There will be little moisture that can 
get in, even without puttying. 
The more you sink the floor of your house inside, provided 
you secure against undue amount of damps, the easier will 
you be able to keep cold and frost out. 
Few climbers bloom well in winter. Have one or two of 
the Habrothammis elegans; and you will perceive a list given 
in reply to a correspondent two or three weeks ago.] 
MOVING ROOTED ROSE CUTTINGS. 
“In the autumn of last year, I followed Mr. Beaton’s in¬ 
structions for propagating Rose-trees from cuttings, and the 
result is most satisfactory. Of at least a hundred varieties, 
and several cuttings of each kind, including Chinas, Hybrid 
Chinas, Bourbons, Hybrid Bourbons, Hybrid Perpetuals, 
Hybrid Provence, and Noisettes, I have not lost four kinds 
entirely, and certainly not two per cent, of the whole. 
“ After thanking you for the great pleasure afforded me, as 
an amateur gardener, by this simple process, I venture to 
trouble you for advice as to the future management of the 
cuttings; they are growing vigorously, and being planted 
closely together, there is a prospect of the roots being so 
intertwined as to make it difficult to separate them, and I 
wish to know the proper season for replanting them.—A 
Grateful Subscriber.” 
[After reading the above, we took a turn round to see our 
own last autumn Rose cuttings, and, to our great comfort, we 
found that we are just on equal terms with our successful 
correspondent—perhaps less than two per cent, would cover 
our apparent loss—but the trite adage comes in here between 
us, exclaiming “Dinna holloa till ye are out o’the wood." 
; If we see Midsummer’s-day with a loss of not more than 
ten or twelve per cent., we shall be satisfied, and hope for 
better luck again. The snow covering so long, at the critical 
turn of the season when Rose cuttings go off, tops and 
j bottoms alike, lias saved the tops, to keep up “ appearances 
j perhaps, to crown success, and let us all hope so, but not 
build on such hopes just yet awhile. Our correspondent 
I does not say what were the exact distances between his cut- 
| tings, but guessing they were planted as thick as Rose cut¬ 
tings usually are under such circumstances, wo find that 
our own Rose cuttings are just twice as thickly “put in,"— 
for lue never plant cuttings at all — and ours will go just 
as they are till the very end of September ; if, in the mean 
time, any one of the cuttings, or of the tribes of Rose, 
come up too fast, or too strong for those which are right or 
left of them, we shall stop them in time, to keep them from 
doing mischief; we shall water them, after the middle of 
May, twice a week in dry weather. About the 20th of Sep¬ 
tember, if it does not fall on a Sunday, we shall cut them 
all down to within four inches of the ground, and pa? in the 
tops for cuttings; and early in October we shall lift the 
whole as carefully as we can, and with very little cuttings of 
the roots ? we shall transplant them into our own nursery.] 
POULTRY. 
COST OF FEEDING PIGEONS. 
In answer to P. B. Burt, we can only say, Pigeons being 
usually fed in common with other poultry, we are with¬ 
out data on which we could positively state the exact con¬ 
sumption of food in a year by a single pair of those birds. 
The conditions under which they were kept, whether in aloft, 
without any chance of foraging for themselves, or at large 
in a country dove-cot, so materially influence the question, 
that a general reply would be most unsatisfactory. Any 
anticipation of profit, however, from the sale of the young 
birds as dead meat at market, would, we believe, be futile; 
for, though in some instances large receipts may be obtained 
with a comparative small direct outlay, then indirect plunder 
of the neighbouring corn-crops is not there taken into 
computation. 
FERMENTING RHUBARB WINE. 
Replying to A Constant Subscriber, at page 18 of the 
present volume,—we do not add yeast. Spontaneous fer¬ 
mentation commences in the cask, and care must be taken 
that the cask be not tightly bunged down until this fer¬ 
mentation has ceased. We do not use brandy, preferring 
the flavour of the wine without.—H. W. 
EGGS AND POULTRY. 
Few persons, we apprehend, have any correct idea of the 
magnitude of trade, both at home and abroad, in poultry 
and eggs. Having recently had our attention directed to a 
work embodying some interesting statistics on the subject, we 
propose placing them before the reader. The amount of 
sales of poultry at the Quincy market, Bostou,in the year 1848, 
was six hundred and seventy-four thousand four hundred 
and twenty-three dollars, while for the city of Boston, 
they exceeded four millions. The number of eggs sold in 
Quincy market was 1,129,785, the price paid for them being 
about 208,852 dollars, or an average of 18 cents per dozen. 
The sales in the whole city, it is supposed, fell little short of 
1,000,000 dollars. The daily average consumption of eggs 
at three hotels, in that year, was 200. The city of New 
York, however, it is estimated, expends a million-and-a-half 
of dollars yearly in the purchase of eggs. Probably the 
amount in 1858 was much larger, as the above estimate was 
made in 1848. One single dealer in Philadelphia sends to 
this city daily one hundred barrels of this commodity. 
Ireland and France are great egg-exporting countries. We 
have not the most recent statistics, but they are of sufficiently 
late date to approximate to the present condition of the 
trade. M’Culloch says that the amount paid yearly by 
England to Ireland for eggs and poultry, is from £200,000 
to £300,000. The yearly value of eggs alone exported from 
Ireland to Great Britain exceeds £100,000. The number 
is probably 70,000,000 or 80,000,000. The British census 
for 1841 gave an ad valorem estimate of the poultry stock in 
Ireland, in which each fowl was estimated at only sixpence 
sterling. According to this estimate, it showed that in the j 
province of Leinster the poultry stock amounted to £56,243; 
in Connaught, to £85,216; in Munster, to £62,830, and in 
Ulster, to £47,883 : making a total of £202,172. But even 
at the low average named, the amount probably much 
exceeds this, as the people supposed the inquiry was made to 
obtain the basis of some new tax, and reported the number 
as being less than it really was. The number of boxes of 
eggs shipped by the City of Dublin Steam Packet Company’s 
vessel to London, during the year 1844-5, was 8874. A box 
of the usual dimensions contains 13,000 eggs, but occasion¬ 
ally larger ones are used capable of containing about four 
times that number; so that about 24,565,500 are annually 
shipped from Dublin to London. To Liverpool, in the same 
year, in the same company’s vessels, were shipped 5135 boxes, 
containing 25,565 eggs ; giving a total export from Dublin 
to two ports of England of 48,539,900, valued at £122,500. 
Since then, howevei', the trade has enormously increased. 
In 1840, Great Britain imported from France and Belgium 
