224 
THE FLORIST AND ?OMOLOGIST. 
• V 
more air, and if the weather be favourable I increase it liberally, so that about 
the first or second week in March the plants are able to bear full exposure to 
the weather if not very frosty. I then have the whole of them planted on a 
warm sheltered border, and protect the plants with some Spruce Fir or Laurel 
branches for a few days; but as soon as the weather is favourable these are 
entirely removed. If the weather be dry the plants are well watered, and 
having good roots they soon commence growing rapidly. I find this plan much 
more satisfactory than planting under glass. 
I also have a quantity of plants pricked out into frames in October for 
transplanting into the open quarters in spring. These plants come in for use 
in July after the early ones are done. I also protect during the winter the 
small plants left in the seed-beds. These make good plants for putting out in 
April and the early part of May ; if true Walcheren they very rarely “ button,” 
and they are better plants than any raised in heat for early planting. Small sow¬ 
ings made in March, April, and May will furnish plants for the different trans¬ 
plantings until July- By always sowing plenty of seed and having an abun¬ 
dance of plants, and by frequently planting out on every bit of ground I can get 
a plant into, I generally have plenty of good Cauliflowers from June to February. 
Stourton. M. Saul. 
THE FRUIT-ROOM. 
Amongst the various appendages to a garden an efficient fruit-room is 
certainly not the least important, yet such a room we seldom see. Generally 
some back shed is fitted up with shelves in a very rough manner, and on these 
the winter Apples and Pears are laid more or less thickly, as the crop may have 
been. In too many instances they are obliged to be laid too thickly for their 
keeping well; as they are likely to be all wanted, there is no alternative but 
to place them so, if the space be too limited for their being kept more thinly. 
Although we all know that good-keeping fruit will remain sound a considerable 
time, even when subjected to this treatment, there is no doubt but it would 
keep much longer if allowed more room from the first, and those instances in 
which fruits have been kept for long periods will be found to be where plenty 
of space has been accorded ; some other conditions seem necessary for the 
well-keeping of fruit, and it will be advisable to point out a few of these 
individually. 
Whatever may be the reputation of a certain variety of fruit for keeping- 
purposes, there is no question but its merits that way are influenced by the 
situation in which it is grown, as well as the period at "which it is gathered* 
and the condition of the atmosphere at the time. By way of exemplifying 
these conditions it will be as well to take a very common case to point them 
out, and though there may be some difference of opinion on the habits and 
qualification of the variety given as an example, there is certainly none 
that has a wider reputation. I, therefore, by way of .pointing out the con¬ 
ditions necessary to enable a fruit to keep for as long a period as possible in a 
sound condition, will take the Ribston Pippin Apple as an example, uot on 
account of its long-keeping capabilities—on the contrary, it is only an indiffe¬ 
rent one in that respect; but by it we may learn the laws that govern other 
fruits as well. 
No one who has visited a fruit-room in September, when there is a quantity 
of fruit all ripening into that mellow condition which betokens perfection, but 
must have been struck by the odour which is emitted from them. This odour, 
it is needless to say, must be as hurtful to the well-keeping of fruits as anything 
can be—say, for instance, a quantity of Williams’s Bon Chretien Pear all ripen- 
