1881 . ] 
ARUNCUS ASTTIiBOIDES.-THE HEREFORDSHIRE POMONA. 
161 
ARUNCUS ASTILBOIDES. 
[Plate 
HIS extremely elegant, liardy lierbaceous 
plant is a native of Japan, where it is 
found in the high mountains of the 
province of Nambu, in the northern parts of 
the island of Nippon. It was introduced by 
Mr. W. Bull, of Chelsea, and was exhibited by 
him at the Royal Botanic Society’s Exhibition in 
May, 1879, and was there Certificated under the 
name of Spircea nivosci. On subsequent examin- 
tion, however, it proved to be the Spircea 
Aruncus var. astilboides of Maximowicz, and 
under this name it gained a First-class Certificate 
at the exhibition of the Royal Horticultural 
Society in June, 1880. More recently, Max¬ 
imowicz has separated Aruncus as a distinct 
genus, and gives to the old Spircea Aruncus 
the name of Aruncus Sylvester , while to our 
present subject he applies that of Aruncus 
astilboides. Doubtless, the name of Spircea 
astilboides , under which it is noticed and illus¬ 
trated in the Gardeners' Chronicle (n.s., xiv., 
113, 114), will cling to it in gardens, and that 
it will become popular amongst cultivators is 
certain, since it is, if possible, more telling than 
549.] 
the now ubiquitous Astilbe japonica, to which 
it bears a certain degree of resemblance. 
Aruncus astilboides is a free-growing herb¬ 
aceous periennal, quite hardy, having some¬ 
thing of the general features of A. Sylvester (S. 
Aruncus ), but considerably dwarfer in stature, 
and more slender and graceful in character. It 
grows from two to three feet high, and is fur¬ 
nished with ternately bipinnate leaves, the leaf¬ 
lets of which are toothed, the terminal ones being 
larger, ovate acuminate, and the lateral ones 
smaller and rounder. The plumy white in¬ 
florescence forms a twice-branched spicate pan¬ 
icle, and is very showy and attractive. It 
will thus be evident that the new introduction 
is a smaller and more refined form of the 
grand old plant hitherto known as Spircea 
Aruncus , and to which the specific name of 
astilboides is evidently given on account of its 
general resemblance to Astilbe japonica (alias 
Spircea and Iloteici), which it somewhat exceeds 
in size and vigour, and rivals, if, indeed, it does 
not excel, in the feathery elegance of its 
white inflorescence.—T. Moore, 
THE HEREFORDSHIRE POMONA. 
E have the pleasure of welcoming a 
new part (Part IV.) of the above- 
named splendidly illustrated work on 
British-grown Apples and Pears, which Dr. 
Hogg is editing for the Woolhope Club. We 
have already referred to the high character of 
the publication, and offered the thanks of the 
community to those engaged in its production ; 
and we have, as was our duty, complimented 
the members of the Club on the public spirit 
they have displayed in producing so fine a 
series of illustrations, which might have waited 
long to have seen the light had their issue been 
left to private enterprise. Thus our congratu¬ 
lations complete the cycle—the Club and the 
editor each, respectively, receiving their quota, 
for the public spirit which has been manifested, 
and the skilful definitions and historical notes 
recorded, while the public are equally to be 
congratulated on having such a first-class work 
on so interesting a subject made accessible to 
them. 
Like its predecessors, the present part con¬ 
sists, firstly, of a portion of what is intended 
as an introductory section of the completed 
volume, in this case chiefly relating to the 
making of Cider and Perry ; and secondly, of 
a series of coloured plates, with descriptions of 
the varieties figured. There are six plates of 
NO. 47. IMPERIAL SERIES. 
Apples, in which are given representations of 
twenty-one varieties of dessert and culinary 
sorts, and eight varieties of Cider fruit; and six 
plates of Pears, comprising figures of thirty-five 
varieties, including seven Perry pears—the 
illustrations being produced in M. Severeyns’ 
best style of chromo-lithography, from draw¬ 
ings made chiefly by Miss Edith Bull and Miss 
Alice B. Ellis. The fruits represented in the 
present part are :—>■ 
Apples. —Borovitsky or Duchess of Oldenburgh 
( F . Sf P., 1881, t. 544), College Apple, D’Arcy Spice, 
Early Nonpareil, French Codlin, Herefordshire 
Beefing, Jolly Beggar (F. Sf P., 1878, fc. 462), Norfolk 
Beefing, Oslin (F. Sf P., 1879, fc. 486), Old English Cod¬ 
lin, Pitmaston Russet, Red Astrachan, Ribston Pippin, 
Royal Codlin, Royal Russet, Sack and Sugar, Striped 
Beefing, Sturmer Pippin, Transparent Codlin, 
Wheeler’s Russet, Whorle Pippin; and of Cider 
Apples: Bromley, Cider Lady’s Finger, Eggle- 
ton Styre, Gennet Moyle, Red Royal, Skynne’s 
Kernel, Styre Wilding, and White Styre. 
Pears. —Alexandrine Douillard, Ambrosia, Aston 
Town, Auguste Jurie (F. Sf P., 1877, t. 447; 1878, 
p. 153), Beurre Blanc des Capucines, B. Bose, B. Clair- 
geau (F. Sf P., 1867, t. 269), B. d’Anjou (F. Sf P., 1866, 
t.255),B. Giffard (P. cfP., 1879, fc.484), B. Six, Brown 
Beurre, Delices d’Hardenpont, Duchesse d’Orleans, 
Durondeau, Fondante d’Automne, Emile d’Heyst, 
Hessle, Jargonelle, Passe Colmar, Sangninole, Seckle, 
Souvenir du Congres (P. Sf P., 1875, t. 390), Summer 
Beurre d’Aremberg, Summer Doyenne (P. Sf P., 1862, 
t. 196), Swan’s Egg, Susefcte de Bavay, Tardive de 
Mons, Thompson’s; and of Perry Pears: Chaseley 
M 
