THE COTTAGE GAEDENEIi.AND COUNTRY GENTLEMAN, February 14, I860. 
305 
plants I placed there from the late frost. The plan I adopted 
was to put in two casks filled with boiling water (or nearly so) 
bunged up tight, and in the morniug to change one of them 
while the weather continued so severe, and then one or both 
again at night as the temperature required. 
Perhaps this plan might suit your inquirer, “A. R.,” in your 
number for January 24th.—A. W. 
AN EVERGREEN FENCE FOR A SCREEN. 
I want to make an evergreen fence for a screen, six or seven 
feet high and four or five yards long. What will do it in the 
shortest time and most effectually ?—A Constant Reader. 
[What would make an evergreen fence in the quickest time will 
not make it the most effectually without going to a great expense. 
Plants of the common Tew from six to seven feet high would do 
what you want in two days, but the price would be just as high. 
Privet is the fastest growing evergreen for a fence, and can be had 
from four to five feet high, and higher in some nurseries. A 
fence and a screen may be very different, however ; all fences are 
screens, but all screens are not fences. A most effectual screen 
may be made at once to make a lasting hedge or fence with Ivy, 
thus : First make a strong wooden fence—such wood as will last 
the longest; next make a good rich border on one or both sides, 
such as would do for out-of-door 'Grapes ; and lastly plant it 
with Ivy plants, one foot apart, and one foot higher than the 
woodwork. After planting, nail up the Ivy, and double the top 
of the plants over the top ; water as for Celery the first summer; 
and you will have a green fence and a capital screen. Anything 
of this kind, in any part of the country, up to ten feet, could be 
made at once by London pot-ivy had down by rail, if such Ivy is 
not to be had in the neighbourhood. The grand secret of such 
fences is out of sight and down in the border—that is, the rich 
soil.] 
HOTHOUSES FOR THE MILLION. 
In your very useful periodical for January, page 277, a corre¬ 
spondent, “ T. R.,” makes allusion to a previous article furnished 
by him, on “ Houses for the Million,” which, unfortunately, I did 
not see. He says, “ these houses may be very convenient, but 
are not cheap. A new method of making lights, very recently 
invented, will, in that respect, throw them into the shade.” I 
certainly do not know to what new invention he refers; but I 
really think the simple and most effective system adopted by Sir 
Joseph Paxton, can scarcely, in point of cheapness, be surpassed, 
and I shall always be most happy to furnish your subscribers 
any information they may wish.— Saml. Here man. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from page 217). 
PLUMS. 
Columbia Gage. See Columbia. 
Cooper’s Blue Gage. See Blue Gage. 
CoorER’s Large (Cooper's Large American; Cooper's 
Large Bed; La Delicieuse). —Fruit above medium size, 
oval, considerably enlarged on one side of the suture, 
which is broad and shallow. Skin pale yellow on the 
shaded side, and dark purple on the side next the sun, 
covered with numerous brown dots. Stalk an inch long, 
inserted in a small cavity. Flesh yellowish-green, juicy, 
with a rich and delicious flavour, separating from the 
stone. Shoots smooth. Ripe in the end of September 
and beginning of October. 
Corse’s Admiral. —Fruit large, the size of Red Mag¬ 
num Bonum; oval, considerably swollen on one side of 
the suture, which is deep and well defined. Skin light 
purple, dotted with yellow dots, and covered with pale 
lilac bloom. Stalk an inch long, inserted in a small 
cavity. Flesh greenish-yellow, brisk and juicy, pleasantly 
flavoured, and adhering closely to the stone. Shoots 
downy. 
A preserving plum. Ripo in the end of September. 
Corse’s Nota Bene. — Fruit large, round. Skin 
brownish-purple, with somewhat of a greenish tinge on 
the shaded side, and thickly covered with pale blue 
bloom. Stalk half an inch long, inserted in a small round 
cavity. Flesh greenish, firm and juicy, with a rich, 
sugary flavour, separating from the stone. Shoots 
smooth. 
A dessert plum. Ripe in the middle and end of 
September. 
Damas Blanc. See White Dam ash. 
Damas Blanc Gros. See White Damaslc. 
Damas Blanc Hatif Gros. See White Damaslc. 
Damas Dronet. —Fruit small, oval, and without any 
apparent suture. Skin bright green, changing to yel¬ 
lowish as it ripens, covered with a very thin light bloom. 
Stalk half an inch long, slender, inserted in a narrow and 
rather deep cavity. Flesh greenish, transparent, firm, 
very sugary, and separating freely from the stone. Shoots 
smooth. 
A dessert plum. Ripe in the end of August. 
Damas d’ltalie. See Italian Damaslc. 
Damas de Mangeron ( Mangeron ). — Fruit above 
medium size, round, and inclining to oblate, without 
any apparent suture. Skin adhering to the flesh, lively 
purple, strewed with minute yellowish dots, and thickly 
covered with blue bloom. Stalk half an inch long, 
slender, inserted in a small cavity. Flesh greenish- 
yellow, firm, not very juicy, but sugary, and separating 
from the stone. Shoots smooth. 
A baking or preserving plum. Ripe in the beginning 
and middle of September. 
Damas Musqtte (De Chypre; Prune de Malthe ).— 
Fruit small, roundish, flattened at both ends, and marked 
with a deep suture. Skin deep purple or nearly black, 
thickly covered with blue bloom. Stalk half an inch 
long, inserted in a small cavity. Flesh yellow, firm, very 
juicy, with a rich and musky flavour, and separating from 
the stone. Shoots slightly downy. 
A dessert or preserving plum. Ripe in the end of 
August and beginning of September. 
Damas de Provence (Damas de Provence JET&tif ).— 
Fruit above medium size, roundish, and marked on one 
side with a deep suture. Skin reddish-purple, covered 
with blue bloom. Stalk half an inch long, inserted in a 
small cavity. Flesh yellowish-green, sweet and pleasantly 
flavoured, separating from the stone. Shoots slightly 
downy. 
A baking plum. Ripe in the end of July and begin¬ 
ning of August. 
Damas de Septembre (Prune de Vacance). — Fruit 
small, oval, marked on one side with a distinct suture. 
Skin brownish-purple, thickly covered with blue bloom. 
Stalk half an inch long, slender, inserted in a narrow and 
rather deep cavity. Flesh yellow, firm, rich, and agree¬ 
ably flavoured when well ripened, and separating from 
the stone. Shoots downy. 
A dessert or preserving plum. Ripe in the end of 
September. 
Damas de Tours. See Precoce de Tours. 
Damas Yert. See Green Gage. 
Damaseen. See Prune Damson. 
Dame Aubert. See White Magnum Bonum. 
Dame Aubert Blanche. See White Magnum Bonum. 
Dame Aubert Violette. See Bed Magnum Bonum. 
Damson (Common Damson; Bound Damson). — Fruit 
very small, roundish-ovate. Skin deep dark purple or 
black, covered with thin bloom. Flesh greenish-yellow, 
juicy, very acid, and rather austere till highly ripened, 
and separating from the stone. Shoots downy. 
A well-known preserving plum. Ripe in the end of 
September. 
Dauphine. See Green Gage. 
