COUNTRY GENTLEMAN’S COMPANION. 
June 26. 
exhibit the policy of cutting Wheat before it is dead ripe. 
The theory upon which Mr. Hannam, of North Deighton, 
near Wetherby s explains some astonishing results is, that 
as the sugar becomes changed into the starch of the Wheat, 
so, if permitted to remain till fully ripe, another change will 
take place, the starch becoming gradually converted into 
woody fibre , for it is a well-known chemical fact, that sugar, 
starch, and fibre, are composed of the same constituent 
elements, united in the same proportion, and are one and 
the same substance in various forms—in some such way as 
water, ice, and snow are different forms of one combination 
of oxygen and hydrogen. 
This gradual change to woody fibre takes place in many 
vegetables, and it is by taking it into account that we can 
explain the curious fact, shown in his tables, that the ripe 
Wheat contains fifty per cent more “ flinty particles,” 
“ pollard,” or “ sharps,” than the “raw cut grain.” Hence, 
it is no wonder that the flour of the ripe should be less free 
in the grain. 
Mr. Hannam also claims a “ better quality of Hour ” for 
the raw cut grain, and quotes the analysis of Professor 
Johnston, to whom samples were sent. 
The quantity, that is, the weight of straw, must, it is 
evident, be increased; and it is equally true that its quality 
is improved owing to there being more soluble matter in the 
fresh than the dry straw. In fact, the additional weight of 
straw is nearly all an additional weight of nutritive matter, 
starch, sugar, &c., which would, when dead ripe, have become 
fibre; and, therefore, is of great consequence to the value 
of the straw, either as an article of food or as a manure. 
The advantages claimed for cutting early are a better 
quality of flour, a greater quantity of straw, and a better 
chance of securing the crop. 
Our object is to give our readers an idea of the case as it 
now stands, and to draw their attention to the further 
investigation of the subject. 
In conclusion, we give Mr. Hannam’s estimate, based on 
his experiments, of the money value of an acre of the same 
Wheat cut raw and ripe, — 
Cut a fortnight before ripe .. T14 18 0 
Fully ripe .. .. .. 13 11 8 
Carnations and Picotees. — The most forward should 
now be layered; they should be pegged down in light soil, 
consisting principally of leaf mould. Continue to put in 
pipings of Pinks, as well as cuttings of Pansies and Poses. 
Honeysuckles, Clematis, or any other Climbers on 
the cottage walls, should be neatly trained up, but not so as 
to give them a stiff or formal appearance. The whole 
secret of cottage, and even of more general, gardening, 
depends upon immediate attention. Not to defer until 
to-morrow what is really necessary to be done, to-day, as a 
multiplicity of business may distract the attention until the 
neglect will become painfully palpable, when it may be too 
late for remedy. 
It is by doing everything well (however trifling it may 
appear to others) that a system of general good management 
is perceptible from the highest to the lowest departments of 
gardening. 
How delightful it is, in a ramble through the country, to 
stop before a cottage, of which the neat thatch is unbroken, 
the latticed windows are whole, the white-washed walls are 
without spot or blemish, round the porch of which the 
Honeysuckle is trained in regulated luxuriance, and the 
garden is gay with bright-hued flowers. It exhilirates one’s 
spirits, and produces a train of thought that the days, to the 
inhabitants of such a cottage, are pleasant; that they are 
contented to bear the cares and crosses of life with sub¬ 
mission, without murmuring, as the conditions vouchsafed 
to fallen man, and looking forward to the rewards of their 
submission to the commands and will of God in a mansion 
not built by hands. William Keane. 
NOTES FROM PARIS. 
In the articles which I have sent you, from time to time, 
I have had occasion to notice the fruits and vegetables 
which are commonly cultivated in the gardens round Paris, 
and brought to market. One of the latter, however— Rhu¬ 
223 
barb, has not yet been touched on ; simply, perhaps, be¬ 
cause it is not to be seen here; and I believe it is but very 
little known in France. At the present day, while hundreds 
of acres of it are grown in the gardens round London alone, 
and while there are in Franee—Pai'is in particular—thou¬ 
sands of English families, to whom it is as necessary as 
Cauliflower, or Green Peas, it does seem strange that Rhu¬ 
barb has mado so little way on this side of the channel. Ask 
for it in any of the markets here, where, at the present 
season, all other vegetables are abundant and cheap, the 
chances are that none of the polite and intelligent “ Dames” 
can tell you anything about it; or you may be asked, perhaps, 
if it is like a Turnip or a Cabbage. Lately, however, some 
of those who make it their business to enlighten the public 
on such matters here have strongly urged its introduction 
and cultivation ;' and, as the French are quite as fond of 
tarts and other patisseries as the English, there can be 
no doubt that in the course of a few years more Rhubarb 
will be common enough in Paris. At present, Strawberries 
and Cherries are employed by cooks and confectioners much 
in the same way as Rhubarb is used in England. A writer 
in the Almanackdnjardinicr veryjustly observes, in reference 
to this subject—“The time when our market-gardeners 
raised but a very limited supply of Cabbages, Turnips, 
Carrots, and Leeks, is not yet, historically speaking, vei’y 
far back. The exact date of the introduction to France of 
Salads, Cauliflower, Brocoli, and Scorzonera, is well known. 
The introduction of Spanish Chicory, which is now grown 
by everybody, is but of recent date. All these vegetables 
have begun by being rare. They have all made their debut 
amidst much opposition, or have met with but a cold recep¬ 
tion ; but by-and-by they became so necessary that people 
were at a loss to understand how our kitchen-gardens could 
have dispensed with them.” The moralist may be consoled 
in reflecting that even such things as Turnips and Cauli¬ 
flowers are not exempt from that neglect which is but too 
often the heritage of genius. 
While I am speaking of vegetables, I may just notice 
that Asparagus and Cauliflower are, perhaps, the most abun¬ 
dant at present, as they have been for some time. The 
market-gardeners here do, certainly, understand how to give 
volume to these two favourite esculents. The former are 
usually as long and as thick as wax candles. The variety 
of Cauliflower in general use here is that raised a few years 
ago by M. Lenormd, a nurseryman of Paris. As to flavour, 
this variety is allowed to be at least equal to that of any 
other; but it is chiefly distinguished by its greater size, the 
heads being about twice the weight of those formerly grown. 
Spinach is not so common here as it is in England, so far 
as I can see ; but immense quantities of Sorrel are consumed 
all the year round. Besides being cooked as a separate 
dish, like Spinach, in England, Sorrel forms the principal 
ingredient of one of the commoner soups— soupe a Voscille; 
and it is sold ready-cooked, like Spinach, by every green¬ 
grocer. But I must say, the soup is anything but inviting 
to look at. 
In a former communication, I noticed the fondness of the 
Parisians for growing flowers and plants at their windows 
and balconies. I find, from further observations, that my 
notes have not been more than truth would warrant; though 
the allusion to “ tea-garden in miniature ” might seem to be 
associated with Cremorne or Vauxhall; but I hope it has 
been understood that all I meant was, that people might be 
often seen, at the setting of the sun, enjoying their evening 
repast on the balconies and terraces near the roofs of the 
houses, under the shade of trellises covered with flowers and 
foliage. Indeed, when the terrace is five or six feet wide— 
as at the tops of the houses it generally is—it becomes the 
favourite sitting-room of the family, or the lodger, and is 
often furnished and decked out with great taste, even to the 
gilding of the railing and the hanging of fancy curtains- For 
let it not be supposed that those who live at the top of a 
house having such a terrace are merely poor needle-women, 
or obscure artists. By no means; they are more likely 
people who can afford to have their chairs and sofas covered 
with velvet, and lounge away their evenings in looking 
down from their giddy height on the equipages and prome- 
neurs that crowd the Boulevards and other leading thorough¬ 
fares of this magnificent capital. 
Nothing sets off a spacious street so much as these 
