244 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, July 26, 1859. 
ments, and set in a shallow basin. Stalk about an inch 
long, stout, and inserted in a small cavity. Flesh white 
when grown on the quince, and tinged with green when 
grown on the pear stock, rich, melting, and juicy, with an 
agreeable musky perfume, supposed to resemble that of 
Ambergris, and from which its name is derived. A very 
good dessert pear; in season from November to January. 
Ambrosia. (Early Beurre). — Fruit medium sized, 
roundish, depressed, and rather more swollen on one 
side than the other. Skin greenish-yellow, covered with 
grey specks. Eye small, closed with short segments, and 
set in a wide and rather deep basin. Stalk long and 
slender, rather deeply inserted. Flesh tender, melting, 
juicy, and highly perfumed. Ripe in September. 
Amiral. See Arbre Courbe. 
Amire Joannet ( Joannet; Petit St. Jean; St. Jean; 
Early Sugar; Harvest Pea?’).—Fruit small, regularly 
pyriform. Skin very smooth, at first of a pale greenish- 
yellow colour, which changes as it ripens to deep waxen 
yellow, and with a tinge of red next the sun. Eye open, 
with stout, erect segments, placed even with the surface. 
Stalk an inch and a half to an inch and three quarters 
long, stout and fleshy at the insertion. Flesh white, 
tender, juicy, sugary, and pleasantly flavoured, but soon 
becomes mealy. 
One of the earliest summer pears. Ripe early in July, 
and requires to be gathered as it is changing to yellow. 
Amire Roux. See Summer Archduke. 
Amoselle. See Bergamotte d’Hollande. 
Amour (Abondance; Ah! Mon Bieu; Belle Fertile). 
■—Fruit small and. obovate. Skin pale yellow or citron 
in the shade, and fine red covered with darker red dots 
on the side next the sun. Eye small, scarcely at all de¬ 
pressed, surrounded with a few plaits. Stalk an inch 
long, curved, and inserted in a swollen cavity. Flesh white, 
tender, and very juicy, with a rich sugary flavour. Ripens 
in succession from September onwards, but will not keep 
longer than a fortnight after being ripe. 
Ananas (Ananas d’Ete ).—Fruit large, obtuse pyri¬ 
form. Skin yellowish-green, almost entirely covered with 
rough brown russetty dots, and with a brownish tinge 
next the sun. Eye open, with short stiff segments, and 
set in a shallow basin. Stalk about an inch and a half 
long, scarcely at all depressed, but generally with a swell¬ 
ing on one side of it. Flesh delicate, melting, buttery, 
with a pleasantly-perfumed flavour. Ripe in September. 
The tree succeeds well as a standard, and is a good 
bearer. 
Angelique de Bordeaux (Franc-rial Gros; St. 
Martial ).—Fruit medium sized, obtuse pyriform. Skin 
smooth, yellowish-green in the shade and pale brownish- 
red next the sun; strewed with brown dots. Eye small, 
set in a narrow and rather shallow basin. Stalk thick, 
an inch and a half long, fleshy at its insertion. Flesh 
tender, buttery, juicy, and sugary. 
An excellent dessert pear from January to April; but 
to have it in perfection late in the season it requires to 
be grown against a wall in a deep, rich soil. 
Angleterre d’Hiver. See Bellissime d’Hiyer. 
Angoise. See Winter Bon Chretien. 
Angora. See Uvedale’s St. Germain. 
Arbre Courbe (Amiral; Colmar Cliarnay ).— Fruit 
above medium size, oval pyriform. Skin paie green, 
mottled and dotted with pale brown-russet. Eye open, 
set in a broad, shallow basin. Stalk three quarters to an 
inch in length, and stout. Flesh greenish-white, half 
buttery, juicy, and somewhat astringent. October and 
November. The tree has crooked branches. 
Arbre Superbe. See Fondante d'Automne. 
Archduke d’Ete. See Summer Archduke. 
Arteloire. See St. Germain. 
Aston Town.— Below medium size, roundish-turbinate. 
Skin greenish-white, thickly dotted with russet; rough, 
like a Crasanne. Stalk an inch and a half long, straight 
and slender, inserted without any cavity. Eye small, 
nearly closed, and in a very shallow basin. Flesh yel¬ 
lowish-white, buttery, perfumed, and high flavoured. 
A dessert pear of first-rate quality. Ripe in the end 
of October and beginning of November. The tree is a 
vigorous grower, attains a very large size, and bears 
abundantly. 
D’Auch. See Colmar. 
Auguste Benoit. See BeurrS Benoit. 
Austrasie. See Jaminette. 
(To be continued.) 
QUERIES AND ANSWERS. 
BRIDGNORTH SPRING WATER, 
“ I should feel obliged if you will, in your next number, state 
your opinion of the quality of our water, which is supplied to our 
town from a spring by an engine. The analysis of it was made 
in London ; and I find my plants, now my supply of rain water iB 
exhausted, are much injured, and some quite destroyed by its use. 
I suspect that the quantity of salt is the cause ; if so, by what 
way can I counteract its operation on their roots and foliage ? 
I have a small greenhouse and cultivate a few choice things for 
my amusement, and am sadly annoyed by their miserable appear¬ 
ance. I have had Camellias, Eugenias, and even common Rhodo¬ 
dendrons, completely killed by it, with quantities of choice annuals, 
&c. The water itself is very transparent and not bad to taste. 
The following are its saline component parts :— 
Grains per gall. 
Carbonate of lime.10.5 
Sulphate of lime . . . . ... 3.1 
Carbonate of magnesia , . . , . 4.1 
Chloride of sodium.29.2 
Silica, iron, alumina, and phosphates . . .1.1 
Organic matter.. . 5.8 
Solid residue obtained by evaporation . . 53.1 
Degrees. 
Hardness before boiling.17 
„ after boiling... . . . a 12 
After the addition of lime-water . . . 101 
—G. Hanbury.” 
[Such water is certainly not adapted for watering plants. It is, 
in fact, a weak saline water. The Malvern waters only contain 
five grains of solid contents per gallon, and those of Thetford 
fifteen grains. We do not know any remedy ; but to avoid the 
necessity for using such water, have a well sunk capable of hold¬ 
ing 1500 gallons. Have this rendered water-tight, and let all the 
rain-fall of your house pass into it. Have a similar well for all 
your house-sewage, and the two will render you independent of 
the spring-water.] 
HEATING AND USING A SMALL GLAZED HOUSE. 
“ I have erected a glass house of the following dimensions :— 
28 feet long and 22 feet broad. I have a slate shelf the whole 
length for pots. Underneath I propose to force Rhubarb or 
make Mushroom-beds, and have four young Vines on the outside 
border. I have no heat; but I have a fire-place and a chimney 
for a flue to run into. Will you kindly instruct me how to pro¬ 
ceed, as I know little or nothing of greenhouse culture ? ”— 
A. E. W ATKIN. 
[In your circumstances we would not only advise you to read 
“ Greenhouses for the Many,” but to study until you master 
therein all the simplicities of culture and general management given 
in “ Window-gardening for the Many for after all, from what we 
gather from your description, your .house is much the same as a 
huge window. In these days of greenhouse building, and to bo 
appropriated to so many purposes, few persons would think of 
making the half of the roof of opaque slate, more especially as rough 
plate would not have cost a great deal more. As a mere pre- 
servatory for plants, and to incur little expense for heating, such 
a roof will even be better than glass ; hut not at all equal when 
it.is desired such a house should look gay and lovely at all seasons. 
We arc also left in ignorance of the means of deciding of the 
