1832.] 
ArPLE SCHOOLMASTER. 
160 
is then placed in a shallow saucer or “flat” 
containing water, and in this way there is no 
danger of the upper pan ever becoming dry, 
us it supplies itself from the water in the 
1 ‘Wer pan by capillary attraction. 
The pans are placed in the full sun on a 
shelf in a cold house; and so treated, we 
find Droseras, Pinguiculas, &c., thrive won¬ 
derfully well, and give but little trouble. All 
the native Droseras do well,' so also D. fili- 
i'orme, D. capensis, and D. binata; even Droso- 
■} hyllum lusitanicum, a by no means easy 
subject to cultivate in any permanent way, 
has been a perfect success this season as 
grown on the above plan. In a snug sunny 
window all the plants above alluded to might be 
well and easily grown in little pans of sphag¬ 
num moss as above directed.—F. W. B. 
APPLE SCHOOLMASTER. 
[Plate 674.1 
TITHE drawing from which our plate of 
i j j this new variety of Apple was prepared, 
was made by Miss Annie Laxton from 
^ fruit of last season’s crop. The variety 
produces large, handsome, and good all¬ 
round cooking and dessert fruit, and will form 
a valuable addition to the limited list of really 
good and useful Apples, which are hardy and 
good bearers. We are indebted to Mr. Laxton 
for the following particulars respecting it:— 
“The Schoolmaster Apple was raised in 
1855, from a large yellow cooking Apple 
brought by Miss Watson to Stamford, from 
London, Canada West. The original tree was 
growing in the garden of the old Stamford 
Grammar School, and was thence removed 
into Oxfordshire, but probably being too large 
to secure its safety, it succumbed. The 
variety has, however, survived, through a 
graft having been furnished to Mr. Laxton, 
who has propagated it at Girtford. 
“ The fruit is large and conical, having a 
yellowish green skin freckled with russet, but 
not quite so much so generally as is shown by 
the artist, and when fully ripe it is richly 
streaked with red. The flesh is white, and 
crisp, the flavour pleasantly sharp but suffi¬ 
ciently sugary to make it an agreeable eating 
Apple. It is, however, especially deserving as 
a good cooking variety. It ripens in October, 
and will remain in condition until January. 
“ The tree is hardy, a vigorous grower, not 
liable to canker, and most fertile under 
adverse circumstances. At Girtford, grafts of 
the present year have borne fruit. It is to be 
sent out this autumn through the trade.” 
