329 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, July 19, 1859. 
greatest advantage and rapidity in the formation of temporary j 
houses and sheds for cattle. A neat structure, with doors and 
windows all in straw, forms part of this collection; and it has 
been purchased by Her Royal Highness the Princess Clotilde. 
M. Lecrosnier, of the Rue de Rivoli, exhibits samples of a 
light transparent canvass, suitable for covering fruit trees subject 
to the attacks of birds, and of which bags may be readily made 
for the special protection of Grapes. Several vines in pots, with 
the bunches of Grapes enveloped in the bags, are shown to illus¬ 
trate their use more clearly. These bags are sold at from twelve 
francs to eighteen francs a hundred. 
MM. Beniot, of the Rue de Rivoli, have a large collection of i 
preserved vegetables, which are warranted to keep in any climate, ! 
and to be fit for use several years. The discovery of the art of 
preserving vegetables is one of the most useful of our day ; and 
many peoplo would be astonished to fiud that a packet of such 
vegetables, though kept in a dry state for two or three years, 
should appear when cooked as fresh as if only brought from the 
day’s market. 
M. Victor Lachesnaye, of Rueil, has invented what ho denomi¬ 
nates a portable fruit-room, capable of containing from two 
hundred to five hundred fruits. This invention consists of a series 
of boxes fitting on to one another, and so as to exclude the air. 
It has been favourably noticed by the Society, and is sold at 
twelve francs. 
Talk to the French people about Rhubarb, and they screw 
their mouths, and twist their noses, as delicate young ladies 
might do while passing near the Thames in the hottest days of 
July. In the French pharmacopeia the root of Rhubarb is 
mentioned as a strong purgative, and hence the aversion for one 
of the most wholesome of vegetable productions. Within the 
last three or four years, however, the real merits of the Rhubarb, 
as used in England, have been frequently brought before the 
notice of the public. The result has been that Rhubarb is now 
beginning to make way, and it may* be met with here and there 
under different forms and colours more or less inviting; but as 
yet it is mostly confined to the confectioners’ shops, where it is 
sold as an expensive sweetmeat or preserve. One of the largest 
dealers in this way is M. Nivet, of the Rue Buci, who makes the 
following statement in his circular :— 
“ The stalk of Rhubarb, though never used in France as an 
article of food, has long been employed in England ; where it is 
considered not only very pleasant, but even as of undoubted 
utility in the preservation of the health. The great consumption 
of this vegetable in England, and the opinion of several eminent 
medical authorities, have led us to believe that such a useful 
substance might with advantage be introduced into France ; and 
we have succeeded in preparing the stalk of Rhubarb in its fresh 
Btate under the form of confiture, or preserve. The stalks may 
also be had entire, prepared either as a preserve, or in sugar as 
glaces. Under these various modes of preparation the stalk of 
Rhubarb is not purgative, as might, perhaps, be supposed. It is 
gently aperative, sedative, and especially very cooling. It i9 thus 
particularly suited to women and children; and, in general, to 
all who are predisposed to irritation or inflammation, owing to 
the want of open-air exercise, or to a sedentary occupation. Add 
to these recommendations that it is prepared in the most inviting 
form, and its delicious taste can only be compared to that of the 
Apricot, the Plum, and the Apple. It may be used in the same 
way and as freely as other sweetmeats, and it may even be taken 
to excess without injury.” 
Rhubarb prepared by M. Nivet as a preserve is sold in pots at 
about l.j. 3 d. each. In a dry form—that is, prepared in sugar, 
called here glaces, it is sold by the ounce or pound. The dealers 
in sweetmeats here have a rare skill in preparing fruits and vege¬ 
tables in sugar, so as to keep for a long time. Large and small— 
even Melons and Cauliflowers are made to assume the most 
tantalising aspect. If Rhubarb is to be among the number, it is 
certain, in the course of time, to be a favourite ; but it may be a 
long time before it is grown near Paris on 'the same large scale as 
it is round London. 
In the way of ornament, especially for evening, I may just 
mention the beautiful illuminated glass fruits and flowers winch 
have been introduced within the last two years by M. Barnet. 
This invention is likely to receive an extensive application in 
Paris, where so much is done with ornament both in the drawing¬ 
room and in the conservatory. The excellent wood carvings by 
M. Yiardot also claim a passing notice. The subjects are chiefly 
of a pleasing rustic character; and such ornaments might have a 
place in the richest boudoir. Some of the groups of foliage, 
flowers, fruit, and birds evince the greatest skill and the most 
delicate finish. The art of carving in wood occupies a great many 
people here, and some of the artists have attained great excellence; 
but in this, and every other department, there are as skilful 
artists in England : in number, however, the difference is in 
favour of the French, at least in wood and ivory carving. 
Such are a few of the collections and objects in this department 
of the Exhibition, which, in extent and composition, has all the 
appearance of a fair or bazaar.—K. 
QUERIES AND ANSWERS. 
SHIFTING AND STOPPING VINES IN POTS. 
“ I have two dozen Vines in pots. This being the second 
season for them from the eye, I should liko to fruit them next 
season. They are at present in No. 4-pots. I intend to shift 
them into No. 1-pots. Should I shift them just now, or wait until 
next spring ? The Vines are seven feet long. 1 have pinched 
the laterals. When should I pinch the leading shoots ? 
“ If you recommend the Vines to be potted in early spring 
next year, should the old soil be shaken from the root when 
potting them ?”■ — An Amateuk. 
[Your two questions are important ones. Before wo answer 
them, however, allow us to say, that if Vines in pots were to be 
fruited the third year only, we should soon hear less about the 
advantage and interest of that mode of fruiting them. Be it re¬ 
collected that if you should take a heavy crop from them next 
season, the plants will be of little value afterwards. If a few 
bunches are taken, the Vines, by rich top dressing and manure 
waterings, may continue to bear again and again. A good crop 
in a pot is the chief essential in most people’s estimation ; and 
that acquired and obtained, what may become of the plant is of 
little importance. This should not be lost sight of by the ad¬ 
vocates and peactisers of this mode of cultivation. 
Now first, as to stopping. We should have liked, if you had 
told us, the strength in thickness of your Vine shoots, and how 
you pinched the laterals—that is the first consideration. The 
main shoot must not be robbed by contending claimants ; there¬ 
fore the laterals should have their points pinched out, so as not 
to interfere with the main stem. The more side-shoots there are on 
that stem fully exposed to light, on the other hand, especially in 
the first part of the season, the stouter and stronger will the stem 
be. Therefore, instead of removing these laterals, we advocate 
pinching them back, so as to leave on each a good leaf, or two, or 
more. We do this on the principle of the reciprocal action that 
must ever go on between roots and branches ; and, consequently, 
that in the growing period, provided due prominence is given to 
the main shoot, these laterals return more to the stein than they 
abstract from it. When in autumn we wish thoroughly to ripen 
the wood made, and mere growth is a matter of little or no con¬ 
sideration, we gradually remove these laterals altogether, taking 
a few away at a time—first, that the sun and air may have more 
play on the main leaves and wood; and secondly, because the 
small leaves made by pinched laterals after that time are to be 
looked upon more in the light of robbers than providers. If you 
begin to grow your Vines in January, we should advise beginning 
to curtail the number of laterals before the end of July, if you 
mean to force early. If you commenced in March, the end of 
August or beginning of September would be soon enough. 
A similar principle will apply to the stopping of the main 
shoot in connection with the length at which you mean to leave 
it for fruiting. When we used to start Vines in pots early, we 
did not mind stopping the main shoot once or twice ; and thus, 
by attending to the above process with laterals, we made Bure 
that the part of the Vine next the pot was the strongest and the 
best ripened. If your shoots are only seven feet, and have not 
been stopped at all, we should conclude that you started them 
late. By stopping now, you could hardly expect the bud that 
broke and formed a fresh shoot to be well ripened this season. 
But if you consider that a rod of six or seven feet would be as 
long as you require for fruiting next year, then we should advise 
picking out the point of the shoot at once, in order to throw more 
strength into the shoot downwards, and get it earlier and better 
hardened or ripened. The former must be done by allowing 
the laterals, though shortened, to remain, treating the fresh leader 
as a large lateral, and nipping out its point w hen it made half-a- 
dozen or so of joints. The latter must be accomplished by 
