THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, April 24, 1860. 
but that one was certainly not me, for I had formed a continuous | 
border the whole length of the garden, backed by a row of Holly- ; 
hocks. This border had in it three recesses in which were placed 
three rustic chairs. I was perfectly aware at that time of the 
faults of the beds 8, 9, 10, and 11, but I thought I would put 
them in, for they appeared (to my eye then), to give a finish to 
the centre bed. 
When asked to make the plan above referred to, I endeavoured 
to have the space of ground extended in breadth, so that the 
garden might form a square, and I made a plan accordingly, but 
was denied permission, because the encroachment would be too 
much upon the culinary department; but, notwithstanding, that 
plan was approved of by a little “ alteringtherefore I had 
to curtail it at the sides to its present shape and size, so as to fit 
the ground first allotted to me. 
I have transformed the plan since to a circular one, and it 
makes a better garden than a square or a parallelogram. 
Some day, ere long, perhaps I may be allowed the pleasure of 
submitting to your judgment the flower gardens at Palace House, 
which are now in course of making. —John Evans, Gardener to 
Jno. Moore, Esq. 
[We shall be obliged by your sending the plan of the gar¬ 
dens.—E ds. C. G.] 
HARDINESS OF HOLLYHOCK SEEDLINGS. 
Last autumn I planted out ninety-two seedling Hollyhocks, 
raised from twelve named varieties. They bad no sort of pro¬ 
tection during the winter, and there are now eighty-one healthy 
plants. The eleven plants which died were the produce of Queen 
of the Whites, and as these were all I had of that variety, it 
would seem to be a tender one, or, at any rate, not hardy enough 
to stand such a winter as the last entirely without protection. 
With eleven kinds out of twelve, however, it would appear that 
“ coddling ” is worse than useless. I should be glad to hear 
whether any of our great Hollyhock growers can confirm my 
experience in this matter. 
The old plant of Cerise Unique Geranium, mentioned by me 
in a back number under the heading “ Proliferous Geranium,” 
has just sent up a truss of leaves, from the centre of which a 
truss of flowers is rising.—R. B. P. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from 'page 44.) 
PLUMS. * 
Washington (Bolmar; Bolmar s Washington; Frank¬ 
lin; Irving's Bolmar; Barkers Mammoth). — Fruit 
large, roundish-ovate, with a faint suture on one side. 
Skin of a hue deep yellow, marked with crimson dots, 
and covered with grey bloom. Stalk three quarters of 
an inch long, inserted in a wide and shallow cavity. 
Flesh yellow, firm, juicy, sweet, and pleasantly flavoured, 
separating from the stone. Shoots downy. 
A handsome plum, suitable for the dessert, but better 
adapted for preserving. Ripe in the middle of September. 
Wentworth. See White Magnum Bomim. 
White Bullace ( Bullace). —Fruit small, round. Skin 
pale yellowish-white, mottled with red on the side next 
the sun. Flesh firm, juicy, sweet, and subacid, adhering 
to the stone. Shoots downy. 
A culinary plum. Ripe in October. 
White Damask (Damas Blanc; Bain as Blanc Gros ; 
Damas Blanc BLatif Gb'os). —Fruit rather below medium 
size, roundish, inclining to oval, and swollen on one side 
of the suture. Skin greenish-yellow, covered with white 
bloom. Stalk half an inch long, stout. Flesh sweet, 
pleasantly flavoured, and separating from the stone. 
Shoots smooth. 
A culinary plum. Ripe in the beginning of September. 
White Damson ( Shailer’s White Bamsnn). — Fruit 
small, oval. Skin pale yellow, covered with thin white 
bloom. Stalk half an inch long, slender. Flesh yellow, 
sweet, and agreeably acid, adhering to the stone. Shoots 
downy. 
A culinary plum. Ripe in the middle and end of Sep- 
tember. . 
White Imperatrice (Imperatrice Plane he ).— Fruit 
medium sized, oval. Skin bright yellow, covered with 
very thin bloom. Stalk half an inch long, inserted in a 
narrow cavity. Flesh firm and transparent, juicy, sweet, 
and separating from the stone. Shoots smooth. 
A dessert plum, requiring a wall, and ripening in the 
beginning and middle of September. 
White Magnum Bonum (Askew’s Golden Egg; Bonum 
Magnum ; Dame Avhert; Dame Auhert Blanche ; Egg 
Plum; Grosso Luisante; Im/periale Blanche; White 
Mogul; Fellow Magnum Bonum). —Fruit of the largest 
size, oval, with a rather deep suture extending the whole 
length of one side. Skin deep yellow, covered with thin 
white bloom. Stalk an inch long, inserted without de¬ 
pression. Flesh yellow, firm, coarse-grained, with a brisk 
subacid flavour, and adhering to the stone. Shoots 
smooth. 
A culinary plum, highly esteemed for preserving. Ripe 
in the beginning of September. 
White Mirabelle.' See Mirahelle Petite. 
White Mogul. See White Magnum Bonum. 
White Pep.drigon (Brignole; Maitre Claude; Per- 
drigon Blanc ).— Fruit medium sized, oval, narrowing 
towards the stalk, with a faint suture on one side. Skin 
pale yellow, strewed with white dots, and marked with a 
few red spots next the sun. Stalk three quarters of an 
inch long, slender, inserted in a small cavity. Flesh 
tender, juicy, rich, and slightly perfumed, separating 
from the stone. Shoots downy. 
An excellent plum for drying and preserving. Ripe in 
the end of August. 
White Peimordian (Amber Primordian; Avant 
Prune Blanche; D’Avoine; De Catalogue; Catalonian ; 
Cerisette Blanche ; Early Yellow; Jaune de Catalogue, 
London Plum; Pickett’s July; St. Barnale ).— Fruit 
small, oval, narrowing towards the stalk, marked with a 
shallow suture. Skin pale yellow, covered with thin 
white bloom. Stalk half an inch long, very slender, 
inserted in a small cavity. Flesh yellow, tender, sweet, 
and pleasantly flavoured, separating from the stone. 
Shoots downy. 
A very early plum, but of little merit. Ripe in the 
end of July. 
Wilmot’s Early Orleans. See Early Orleans. 
Wilmot’s Green Gage. See Green Gage. 
Wilmot’s Late Orleans. See Goliath. 
Wilmot’s Orleans. See Early Orleans. 
Winesour (Rotherham ).— Fruit below medium size, 
oval. Skin dark purple, covered with darker purple 
specks. Stalk half an inch long. Flesh greenish-yellow, 
agreeably acid, and having red veins near the stone, to 
which it adheres. Shoots downy. 
A very valuable preserving plum. Ripe in the middle 
of September. 
Woolston Black Gage.— Fruit about medium size, 
round, and marked with a shallow suture. Skin deep 
purple, almost black, strewed with small dots, and covered 
with blue bloom. Flesh melting, juicy, sugary, and rich, 
separating from the stone. Shoots smooth. 
A dessert plum of excellent quality. Ripe in the be¬ 
ginning of September. 
Yellow Apricot. See Apricot. 
Yellow Gage (Gonne’s Green Gage; Tdtlle Queen 
Claude; Peine Claude Petite; Petit Damas Pert: 
White Gage). — Fruit below medium size, round, and 
marked with a shallow suture. Skin greenish-yellow, 
thickly covered with white bloom. Stalk half an inch 
long, inserted in a pretty deep cavity. Flesh yellowish- 
white, firm, rather coarse-grained, but sweet and plea.- 
