THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, October 25, 1859. 
also, that “ Her Majesty wore a dress of this colour at the 
wedding of the Princess Royal, with a foreign name to the 
colour, for which we have no equivalent.” (See Cottage Gar¬ 
dener, Vol. XXI., page 395.) The “most magnificent thing ” 
was this mauve colour in the Prince of Wales Hyacinth; and as 
it would pay any family to be in the fashion, it would be worth 
while to buy a “ root,” of that Hyacinth, if not a dozen, just 
now, and learn from it, or them, in the spring what is the true 
mauve colour, for that Hyacinth will change from one to three or 
four tints of mauve, and any of the young ladies may choose a 
lawful mauve to suit her own taste. Rut 1 would as soon throw 
the money in the tire as allow myself to be invested in colours 
at the recommendation of the dealers, as if one had not as 
much knowledge of colours as to choose for himself. “ Purplish- 
lilac ” is the true mauve colour, and there is a deeper and a 
lighter shade of it, in Nature, in that Hyacinth. One must 
study and know any new colour, if it is in Nature, and if it is 
to be applied to flowers. Hence the reason for being so par¬ 
ticular about mauve. 
The French word mauve is pronounced in English just as if 
between mow and move. The word is the French name of the 
officinal or medicinal Mallow, our Malva sylvestris, the flowers 
of which are of pink and purple. Pink and purple and a tinge of 
violet make a mallow colour, and mallow colour thus tinged is 
mauve.—D. Beaton. 
CULTURE OF ROCK SAMPHIRE. 
As the true Samphire (Crithmum maritimum) is, I believe, 
generally liked as a pickle, and as it is rather scarce and dear, 
both on account of its comparative rarity and the danger in¬ 
curred by those who gather it from the faces of sea clifts, which 
are, I believe, its exclusive habitats, some of the readers of The 
Cottage Gardener may be glad to know that it may be easily 
and successfully cultivated in a garden ; at least, it thrives well 
in the soil of my garden, which is rather gravelly. 
Samphire will not survive a hard winter without protection, 
except in its native habitats ; but I have cultivated it for many 
years in pots, as a curiosity, placing the pots in a frame before 
hard frosts may be expected. I have occasionally turned a pot 
or two of it into the open ground in the spring; and it has in¬ 
creased so rapidly, that I think I have gathered from two plants 
enough to make a pint jar of pickle. 
Perhaps some of the readers of The Cottage Gardener 
may not know that the plant usually sold for Samphire ( Sali¬ 
cornia herbaced), has scarcely any resemblance to the real Sam¬ 
phire, either in appearance or in flavour. The Salicornia has no 
leaves, and the stalks are cylindrical. The leaves of the true 
Samphire ( Crithmum ) are, indeed, fleshy, but flat, and divided. 
It is an umbellate plant. Salicornia till it has imbibed vinegar 
in the pickle-jar has no taste at all, except a slight taste of salt. 
Those who procure it run no hazard whatever, as it grows very 
commonly in salt marshes, and in many places so abundantly, 
that swathes of it may be mowed, and cart loads of it carried 
to market, if there were a demand for so great a quantity. 
The compost in which I pot the Crithmum consists of about 
two parts of sandy loam, and one part of chalk marl; but I think 
that it is not nice about its soil.—Q. Z. 
HEATING A VERY SMALL PIT. 
At the end of my garden I have a place dug out where I do 
all my potting, &e. In this place I have had a pit made, 7 feet 
long, 4 feet wide, and 4 feet deep, brick bottom and sides. Can 
you tell me how I am to heat it just sufllciently to keep the frost 
out, and prevent my plants, mostly small Geraniums, from 
damping off. Of course I am afraid of getting too much heat. 
If you could tell how to warm the pit without too much 
expense I think it would be conferring a boon on many others 
situated like myself.—R. M. 
[The smallness of the place, and, we presume, the distance 
from the house, constitute the difficulty. It might be heated on 
the same principle as the Waltonian Case ; and little heat would 
do if the walls and glass were covered in severe weather. Unless 
for tender things, mere covering would be sufficient if carefully 
attended to. in inverted iron funnel, a foot at least in depth, 
might be fixed at one end, so that a largish candle that needed 
no snuffing might be placed beneath it ; and an iron pipe, an 
1 inch in diameter, might go from the funnel round the pit, and 
J then out into the air ; and with a mat covering, that, we presume, 
l would be sufficient. You seem to have a great depth for little 
plants. We suppose you have a platform on which to stand the 
plants. That will leave a cavity beneath; and in that cavity you 
might have a small door in the wall, through which on emer¬ 
gencies, without moving the sashes, you could introduce tea¬ 
kettles—or, better still, large bottles filled with hot water. In a 
similar place we have seen a tea-kettle holding about two quarts 
hollowed out so as to be concave at the bottom, a gas jet placed 
below it, and an inch flow and return pipe of galvanised iron 
filled with water going round the house. If the pit had been 
fourteen or twenty-one feet long, we should unhesitatingly have 
recommended a small earthenware pipe flue, and a simple brick 
furnace placed inside, but to be fed from the outside.] 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from page 40.) 
PEARS. 
Ceoet Castle. — Fruit medium sized, oval. Skin 
greenish-yellow, covered with large brown dots. Eye 
large and open, with long recurved segments. Stalk an 
. inch and a half long, slender and curved. Flesh very 
juicy, sweet, and perfumed. Ripe in October. 
The tree is a most abundant and regular bearer, suc¬ 
ceeds well as a standard, and is well adapted for orchard 
culture. 
Cuiellette. See Jargonelle. 
Cure. See Vicar of Winkjield. 
Cypress. See Early Rousselet. 
Davy. See Flemish Beauty. 
Dean’s. See White Doyenne. 
Dearboen’s Seedling. —Fruit small, turbinate. Skin 
smooth, of a pale yellow colour, strewed with small 
russety dots. Eye large and open, set in a shallow de¬ 
pression. Stalk long and slender, inserted in a small 
cavity. Flesh white, very juicy and melting, sweet and 
pleasantly flavoured. An early pear, ripe in August. 
Delbert. See Beurre d'Amanlis. 
Delfosse Bourgmestre. See Beurre Delfosse. 
Delices d’Haedenpont. —Fruit above medium size, 
obtuse-pyriform, irregular and uneven in its outline. 
Skin smooth, bright lemon-yellow when ripe, thickly 
covered with pale brown russet. Eye small and open, 
set in an uneven and considerable depression. Stalk an 
inch long, thick and fleshy. Flesh white, tender, buttery, 
and melting, rich, sugary, and perfumed. A good pear, 
ripe in November. 
Delices d’Hardenpont d’Angers. — Fruit medium 
. sized, roundish-obovate. Skin pale yellow, with a tinge 
of clear red next the sun, strewed with russety dots and 
i patches of russet. Eye small and open. Stalk short and 
I thick, obliquely inserted in a small cavity, and fleshy at 
j the base. Flesh white, rather coarse-grained, juicy, 
sugary, and agreeably perfumed. Ripe in November. 
Delices de Jodoigne. — Fruit medium sized, pyri¬ 
form. Skin thin, pale yellow, marked with flakes and 
dots of pale brown russet. Eye open. Stalk short, very 
thick and fleshy. Flesh half-melting, sweet, sugary, and 
aromatic. Ripe in the beginning and middle of October. 
Deschamps. See Beurre d' Aremberg. 
Desiree Van Mons. See Fondante de Charncuses. 
Deux Sceues. —Fruit large, oblong, and ribbed. Skin 
green, changing to yellowish-green, and strewed with 
dark dots. Stalk an inch long, curved. Flesh greenish- 
yellow, buttery, melting, very juicy and sugary. Ripe 
! in November. 
Diamant. See GanseVs Bergamot. 
Dingier. See Comte de Lamy. 
