1881 . ] 
BALT FOR ASPARAGUS. 
77 
season assuming a rusty appearance, from which 
they change to a dull reddish hue. 
Fruit.—Bunch medium-sized, varying from 1 lb. 
to 3 lb. or sometimes 4 lb. in weight, rather short and 
broad, with usually one large shoulder, giving the 
bunch a one-sided appearance; sets very freely ; 
stalk long, thin, but very tough and strong. Beiry 
round, very large, some examples measuring 4 inches 
in circumference. Skin thick, tough, adhering 
to the flesh, jet-black, with a thick coating of bloom. 
Flesh firm, coarse, and generally with a very poor 
and indifferent flavour; but when very highly ripened 
and commencing to shrivel, it is sweet and pleasant. 
History, ffc. —There is some doubt as to the origin 
of this grape. The earliest record of it in this coun¬ 
try is in the hands of Mr. Rivers, who received it 
from Leroy of Angers. Subsequently, Mr. Standish 
grew it at Ascot, and exhibited it at South Kensing¬ 
ton about 1861 or 1862, where it attracted some 
notice, from its very handsome appearance; but it 
was some years later before it attained the great 
popularity it now enjoys, a great measure of 
which is due to Mr. W. Thomson, who was the first 
to recommend it, and to grow it extensively for 
market purposes. As to the name : Gros Colman 
is that given in Leroy’s Catalogue in 1860. Dr. 
Hogg states, in the Journal of Horticulture, Decem¬ 
ber, 1878, that “ in the Catalogue of Jacquer- 
met-Bonnefont of Annonay, for 1858, it is mentioned 
by the name of Gros Colmar. In that of De Bavay 
for 1852, it is called Gros Colman. It can be traced 
through Germany, where it has been for many years 
known as Gros Kolner, and it is of this name that 
the French Gros Colman and Gros Colmar are 
corruptions.” 
Cultural Notes, fy'c.‘ —Free in growth and fruitful, 
this is oue of the easiest of Grapes to cultivate, and 
to have in a very presentable condition by ordinary 
treatment; but to secure good quality it requires a 
long time to ripen, and a considerable amount of heat, 
in fact, almost similar treatment to that required for 
Muscats. The enormous weight of the berries, &c., 
necessitates some care in not overcropping-—an 
error of treatment which is soon apparent in the 
want of colour. 
Season. —Late, but does not keep very well long 
after Christmas. 
Merits. —Very handsome in appearance, and valu¬ 
able on that account for market purposes. Second- 
rate as to quality. 
Gros Guillaume (85).—A round, black, 
Vinous Grape. Synonyms: Barbarossa, Pen¬ 
nington Hall Hamburgh, Seacliffe Black, &c. 
Vine.—Growth very strong and vigorous, attaining 
to a great size quickly; rather uncertain as to 
fruiting, some plants showing abundantly, others 
scarcely at all. Leaves large, dying off very early, 
of a reddish colour. 
Fruit. — Bunches enormously large, 2 ft. and up¬ 
wards in length, and fully more across the shoulders, 
and weighing from 5 lb. to 10 lb. or even 20 lb. each ; 
shoulders broad; very regularly tapering in form, 
and compact; very free-setting. Berries medium¬ 
sized, round, or slightly ovate at times. Slcih mem¬ 
braneous, of a deep black colour, with a fine bloom. 
Flesh tender, or moderately so, juicy, but possessing 
little flavour, excepting when highly ripened. 
History, fyc. —The better known designation of 
this Grape is that of Barbarossa, under which name 
it is to be found in nearly every collection, but 
according to the best authorities, this is incorrect, 
the true Barbarossa, it is stated, being—as its name 
would imply—a red or grizzly-coloured Grape. Al¬ 
though the true Barbarossa is mentioned in Hogg’s 
Fruit Manual, I have never met with it in culti¬ 
vation. The Gros Guillaume was first prominently 
brought under notice by Messrs. Butcher, of Strat¬ 
ford-on-Avon, a little more than twenty-five years 
ago. It is now in general cultivation, and has 
several times appeared under new names, and re¬ 
puted new and improved varieties have been sub¬ 
mitted. 
Cultural Notes .—In regard to fruiting, this is one 
of the most uncertain of grapes, and much has from 
time to time been written on the subject. Sometimes 
only a few, frequently only one bunch, is produced by 
a large vine, and this is generally a very large one. 
In other cases, some vines will regularly produce 
bunches as freely as the Black Hamburgh. In the 
large conservatory at Chiswick, it fruits with re¬ 
markable freedom at all times. It succeeds best 
treated on the long-rod system. Some remarkably 
fine examples of this grape have been produced by 
grafting on the Black Hamburgh. The largest 
have been those grown by Mr. Roberts, gardener at 
Charleville, Ireland, one exhibited in 1877 weighing 
23 lb. 5 oz. It is best suited for a late grape, but to 
ripen it thoroughly well, so as to have it of good 
quality, it should receive nearly as much heat as 
the Muscats. 
Season. —Late, from Christmas to March. 
Merits .—Very handsome in appearance on account 
of the size of bunch; second quality, excepting 
highly ripened. 
—A. F. Barron. 
SALT FOR ASPARAGUS. 
RITERS on the culture of Asparagus 
liave always, I believe, without excep¬ 
tion, advised using salt as a stimulant. 
French cultivators, as a rule, never use it. I 
have seen the largest and finest in France ever 
grown, and salt was never used in any form or 
at any time in its cultivation. The question 
then is,—Why should we use it in this country ? 
I maintain that it is a useless expense, and 
perfectly unnecessary, and in many cases it is 
used to such an extent as to be positively in¬ 
jurious—like other manures, frequently over¬ 
done. I do not raise this question simply for 
controversy, but to ascertain why it is used, 
or whether it is necessary for the full develop¬ 
ment of Asparagus in this country, or in any soil. 
I know gardens near the sea, within 500 yards 
of it, where it will and does not thrive half so 
well as it does with me twenty miles inland, 
and I don’t use a particle of salt. I once used 
it for the sake of experiment, but I was so dis¬ 
satisfied with it, that I decided never to use it 
again. Last year I top-dressed our Asparagus 
quarter with ashes mixed with soil,—sifted, of 
course ; but it must be remembered these ashes 
are very different to ashes from English coal, and 
as there is coal and coal, so there are ashes and 
ashes. Now that Asparagus culture is being 
attended to more, and when, as is the case, it is 
becoming a favourite vegetable with most people, 
the question of least cost in its production is 
an important one, and I shall be very much 
obliged to any one if they will tell me how to 
grow better Asparagus with salt than without 
it.—H. K.j Floors. 
