170 
THE FLORIST AND POMOLOGIST. 
[ November, 
planting, let the roots be regularly spread out 
amongst the soil, at about 10 or 12 inches 
below the surface. To have ripe Cherries in 
May, the trees should be started in the pre¬ 
ceding December ; this, however, would be too 
early to start in the case of trees which had 
not become acclimatised to such treatment. A 
slow and gradual process is absolutely indis¬ 
pensable ; 40° at night, and 50° in the day¬ 
time by artificial means, should be the range of 
temperature, until solar influences operate in 
such a manner as to effect an augmentation of 
temperature, and whenever this happens, a 
slight admission of air should be given. The 
appearance of a Cherry-house, when the trees 
are in full bloom, is one of the prettiest sights 
of the forcing season, and the agreeable per¬ 
fume emanating from the flowers makes it still 
more enchanting.—Q. T. Miles, Wycombe 
Abbey. 
THE CELERY CROP. 
crop of this delicious vegetable is 
is year unusually fine, and the 
-Pply abundant, so that we can in¬ 
dulge in it heartily. Lancashire has long been 
famous for its Celery; and cultivators have ere 
now come to high words about choice sorts, their 
origin and name. It is not, however, the sorts 
that concern me, but the use of the Celery when 
fully grown. Some persons prefer the red, and 
some stand up for the white varieties, and see 
merits in one that are not in the other. 
Celery-seed is used to flavour soups, when 
better materials cannot be got. In dealing with 
all the forms of this plant, we must not forget 
that it is, in its native ditch, a poisonous 
herb of a dull green colour, and with all 
the doubtful marks as to its being edible, 
for it has the umbelliferous character stamped 
on it, and that requires some certificate 
of its effect upon the system before we risk 
it in the pot. In a word, green Celery is 
not safe, either raw or cooked. Blanched 
Celery, whether red or white, is a luxury of 
high standing, but it is well to know the boun¬ 
dary lines, for some well-known friends have 
been all but poisoned by eating broth in which 
green Celery in excess had been put to give it 
flavour—and this after Soyer had been con¬ 
sulted how to make soup for the poor. 
Notwithstanding all this, Celery, raw or 
boiled, is just now in perfection, and, there¬ 
fore, it is just the time to try its virtues. 
Some years ago I had to supply Celery for the 
table, not in its raw state, but boiled and 
served up with white sauce, and when treated 
in this way it took double quantity to do the 
usual work; but nevertheless it counted one as 
a dish, and did not require that the sticks should 
be so large or so fine as when it takes the form of 
a salad herb. The present glut in the market 
enables me to go in for a supper of celery now 
and then, cooked like cabbage, and served up 
with a white sauce, as I was wont to see it 
done for my betters. We only want to be 
warned once, and then we avoid umbelliferous 
plants, and this fine old garden herb, like its 
family, is not to be trusted in loose hands, for 
all the green must be cut away. It is an act 
of kindness to users of celery that Providence 
has greened the one part and whitened the 
other, and has given the so-called red a dash 
of pink by way of finish. 
Such is the estimation in which celery is 
held, that great expense is incurred in order to 
save it from frost till the time when the Court 
usually comes to town about February. The 
large size of the sticks makes it very difficult 
to get them well under cover, and therefore 
small-sized ones are more easily managed with 
thatch and long litter; for although in situ it 
floats in cold water, it is easily damaged by 
low temperature, as most cultivators have 
learned to their cost. The loss last season in 
this quarter was very great. Acres of it in 
the vicinity of Manchester were rendered use¬ 
less, just when it had arrived at perfection.— 
Alex. Forsyth, Salford. 
WILLIAM TILLERY MELON. 
« HOSE who have not grown the William 
Tillery Melon in the past season, 
will do well to grow it in the coming 
one. I grew of it in the past summer a large 
two-light frame, heated with a flue, and 
found it to be very productive, hardy, and of 
fine flavour, more after the style of the old 
Beechwood than anything I have tasted. For 
my own part, I find very little, if any, improve¬ 
ment in the flavour of melons during the last 
twenty or more years. I have judged various 
sorts of melons at different shows this season, 
but I have not met with one fruit that I should 
like to have been compelled to eat. 
