250 
THE GARDENING WORLD. 
December 20, 1890. 
The Amateurs’ Garden. 
SEASONABLE WORK in the GARDEN. 
Anthuriums and Dracaenas.—Attention will 
have to be given to these fine-foliaged subjects during 
the winter months to guard against the leaves being 
injured by insect enemies. If scale is permitted to 
establish itself on the large leaves of Anthuriums, the 
latter will assuredly get spotted, although the mischief 
may not become evident till spring. Thrips are likely 
to infest the leaves of Dracaenas, owing to the dry 
atmosphere caused by so much firing. The scale may 
be removed by means of the sponge and a solution of 
soft-soap or Gishurst Compound, and thrips may be 
got rid of in the same way. 
Plants for Christmas Decoration. — Fine- 
leaved and other subjects, such as Palms, Crotons, 
Aralias, Poinsettias, &c., intended for house decoration 
during the Christmas festivities, should be placed in 
cooler houses for a few days, with a view to harden 
them prior to that date, and which will enable them to 
contend against a low temperature and avoid being 
injured as much as possible till brought back to their 
proper quarters. 
Hyacinths. — Plenty of Roman Hyacinths have 
been in bloom for some time past; but if care has been 
taken to pot up on their arrival some of the best of the 
large-flowered kinds for early work, they may be had 
in bloom about Christmas. For early work, Grand 
Vainqueur is probably the best single white ; Argus, 
one of the best blues; and Norma, a reliable pink 
sort. 
Cinerarias. — During the prevalence, of frosty 
weather, be careful while removing such tender-leaved 
subjects as the present from the house where they have 
been grown, to the conservatory. It should be done 
about the middle of the day, while the temperature 
out-of-doors is highest; and there, if the distance is 
considerable, a close conveyance should be used, other¬ 
wise the leaves will get injured by frost, and curl up at 
the edges, thus spoiling their appearance. 
Christmas Roses.—The earlier flowering varieties 
of Helleborus niger may be had in good condition by 
simply placing a hand-light over them, so as to pre¬ 
serve the purity of the blooms. Some pursue the 
method of lifting the plants and placing them in heat, 
so as to force them into bloom and make a uniform 
display. This system has the disadvantage of con¬ 
siderable loss amongst the plants, owing to the 
temporary excitement of forcing, and then placing 
them out-of-doors at the mercy, of the weather. 
Aspidistra luriaa.—The crowns of this may be 
parted and potted separately at this season in order 
to increase the stock. Place them in a little heat for 
a time, in order that they may get re-established. The 
present time offers convenience for this operation, 
while little propagation is going on. Should the plants 
be required at Christmas, the operation can be deferred 
till then. 
Lilium auratum and L. longiflorum.— The 
last named of these should bo potted without delay, as 
the bulbs commence growing early, and would soon 
spoil if allowed to produce roots and shoots before 
being committed to the soil. The same, of course, 
applies to L. 1. Harrisii, which is the more extensively 
grown of the two. L. auratum does not start so 
rapidly, but the bulbs may be potted all the same as 
soon as received. Use good fibrous loam and peat with 
3 liberal amount of sand. 
Yineries.—The Vines in the earliest house should 
now be pretty well advanced, and where the bunches 
are showing, the night temperature should gradually be 
raised to 65°, unless the weather be very severe, in 
which case a little lower than this would be advisable. 
A considerable rise upon this may be allowed during 
the day with sun heat. If the rods have been tied 
down, to make them break evenly they should be tied 
up without further delay. After the Grapes in late 
houses have been cut and removed to the fruit room, 
the houses should be well ventilated some time prior to 
the Vines being pruned, in order to induce them to go 
thoroughly to rest. 
Oranges.—Trees bearing a crop of green fruit 
should be kept in a temperature of 65° at night. 
Guard against too much atmospheric moisture. Trees 
carrying ripe fruit may be placed in a vinery where 
mature Grapes are hanging ; the dry atmosphere will 
meet their requirements, and enable them to be kept 
in perfect condition for some considerable time. 
Orchard House.—Where fruit is wanted early a 
portion of the trees may be started—that is, where they 
are grown in pots. A night temperature of 45° or 50° 
will be quite sufficient for a time. Use tree3 that were 
potted sufficiently early in autumn to enable the roots 
to make headway in the fresh material before the 
leaves fall. 
Strawberries in Pots.—Those who have not the 
convenience of a bed of fermenting material in a pit 
near the glass for forcing Strawberries may find space 
on shelves near the glass in vineries, Peach houses or 
orchards that have just been started. After the plants 
have well started into growth they may be assisted at 
every alternate watering with liquid manure. 
Plant Frames.—Severe weather necessitates much 
covering up, which, while protecting the plants from 
frost, is more or less injurious by excluding the light. 
Ventilation should therefore be attended to on all 
favourable occasions. 
■-- 
PEARS FOR CHRISTMAS. 
Fortunate are they who have an adequate supply of 
this wholesome and useful class of fruits to supply the 
table during the Christmas festivities. The past, how¬ 
ever, has been an extraordinary season, and deficiencies, 
wherever they occur, are not due to the lack of late- 
keeping varieties, nor is the blame altogether to he 
saddled upon the gardener or fruit grower. The 
climate, the inherent characters of the different sorts, 
their adaptability to certain soils and conditions, and 
other causes over which we have no control must be 
charged to a large extent with the present deficiency. 
Other countries, with large areas under fruit culture, 
luckily come to our aid, and a supply is obtainable, 
though somewhat expensive. The Pear is more at home 
in southern than in northern countries, consequently 
we obtain the finer samples from the south of England, 
the Channel Islands, France, and other continental 
countries. 
Doyenne du Comice ripen3 in November, but under 
suitable conditions can he had till the end of December. 
Its flesh is white, rich and melting, and the variety is 
considered one of the most richly flavoured in culti¬ 
vation. It is roundly obovate, and in a favourable 
climate attains a large size, sometimes weighing 1 lb., 
and is greenish yellow, more or less flushed with red on 
the exposed side. Owing to the size of the fruits the 
tree bears but moderately, and succeeds best on the 
Quince Stock. The Chaumontel originated at the 
place of that name in the Department of the Oise, in 
France, about 225 years ago, hut has been very ex¬ 
tensively cultivated for many years in Jersey and 
Guernsey, from whence we still receive considerable 
supplies. At one time they fetched £5 per 100, or Is. 
each, but half that price is still considered good. It is 
a large oblong fruit, of a russety brown colour, or 
reddish brown russet on the exposed side, with a 
yellowish white, juicy and richly-perfumed flesh, and 
is in season from November to March. It succeeds on 
the Quince as well as the Pear stock, and is well 
adapted for espalier training. Easter Beurre is so well 
known as hardly to require description. It is in season 
from January till April or May, but may be had at 
Christmas if required by ripening in a warm place. 
We originally received "Winter Bon Chretien from 
the French, who called it Bon Chretien d’Hiver ; but 
De la Quintinye, an ancient writer on Pears, believed 
that it was cultivated by the Romans under the names 
of Crustuminum and Volemum. and described by the 
historian Pliny. At present it does not seem to be 
held in the same estimation as it did about seventy or 
eighty years ago in this country, when it was reckoned 
a Pear of first-class merit, on account of its rich flavour 
and long-keeping qualities. At present it is only 
considered good for stewing purposes, but is acceptable 
at this season from that very fact. A higher meed of 
praise may be given to Beurre Ranee, a long, pear- 
shaped green fruit, with a green but crisp and juicy 
flesh, and which ripens in December, but keeps till 
April or May under favourable conditions. Beurre 
Hardy ripens towards the end of October, but may be 
had till Christmas. The flesh is melting, white and 
juicy, with an agreeable flavour. The flesh of Beurre 
Diel is also melting, hut somewhat gritty. It ripens 
in November, but may be kept till Christmas. The 
tree bears abundantly either as a standard, a pyramid 
on walls, or trained in espalier fashion ; but those 
ripened on a wall are inferior in flavour. 
Many would no doubt prefer Glou Morceau to several 
of the above kinds, as the flesh is buttery, very melting 
and white. It varies in the time of ripening from 
November till February. The variety was raised at 
Mons, in Belgium, in 1759, by the Abbe d’Hardenpont, 
who was instrumental in raising a large number of the 
choicer kinds now in cultivation, including Beurre 
Ranee. In the south of England Winter Nelis succeeds 
well as a standard, but farther north requires the pro¬ 
tection of a wall to bring it to perfection. The tree is 
moderately vigorous, but usually bears well; the fruit is 
of medium size and top-shaped, ripening in December 
and keeping for at least a month longer. The yellowish 
white flesh is buttery and melting, with a rich and 
sugary juice. Zephirin Gregoire may truly be described 
as a Christmas Pear, for December is the proper 
month of ripening its frnit. The flesh is yellow, 
and when mature becomes buttery and melting, with a 
pleasing rich aroma. The tree bears abundantly, 
and succeeds best as a pyramid on the Pear stock. 
On the other hand, Knight’s Monarch may be grown 
either as a standard or pyramid on the Pear stock, in 
which form it bears abundantly. The frnit is of medium 
size, top-shaped or roundish, and being yellowish green 
speckled with russet is not particularly attractive, 
although the flesh is yellowish white, melting and 
buttery, with a pleasing though slightly musky flavour. 
It was raised by Mr. Knight, and is therefore truly an 
English fruit. The variety known as Thompson's was 
raised by Dr. Van Mons, of Louvain, and is pear- 
shaped, pale yellow, with a buttery, sugary, and melting 
white flesh, ripening in November and usable till 
Christmas. 
Besides Pears for dessert purposes, varieties for 
stewing and baking come in very handy at this season. 
Amongst these, Catillac, also known as the Bell Pear, 
is one of the best, on account of the fine red tint it 
assumes when stewed. The flesh is firm, white, and 
rather gritty, but excellent when cooked. The variety 
is a very old one, probably of French origin, and 
succeeds iu the form of a standard or pyramid. It 
ripens in December, and keeps till April. The same 
may be said of Uvedale’s St. Germain, which is notable 
for its huge proportions, the fruit attaining weights of 
3 lbs. to 4] lbs. under favourable conditions. It 
succeeds best on a wall. General Todtleben succeeds 
better iu some localities, and might therefore be used 
as a substitute for the last named ; the flesh is melting 
and juicy, and the fruit comes into use during December 
and January. 
MUSHROOM GROWING. 
Darkness v. Light. 
At a recent meeting of the Ealing Gardeners’ Society a 
paper was read by Mr. Gates on “Mushroom Culture. 
A most interesting point cropped up in connection with 
their mode of growth—namely, whether darkness or 
light was most favourable to the full development of 
this most desirable esculent. As much diversity of 
opinion prevailed, I am, in consequence, desirous of 
obtaining more information bearing upon this question, 
and therefore I appeal to you, Mr. Editor, or your 
numerous readers, with respect to this moot point. 
My own view of the matter is that the Agaricus 
campestris being, to all intents and purposes, a fuugus, 
the same laws apply to this as to the class or sub¬ 
section generally. The fungi in their mode of life are 
controlled by the absence of chlorophyll, which, in 
vegetable physiology, is the green colouring matter of 
leaves ; hence they cannot assimilate their nutriment 
in the same way as other organisms, but are driven to 
obtain their requirements from the carbon compounds 
assimilated by other plants. Consequently I have 
always held that light was directly and distinctly 
detrimental to the full development of these crypto- 
gamic forms of vegetable life.— C. B. (?., Acton, IV. 
[Light is quite unnecessary to the growth of Mush¬ 
rooms. but we cannot say that it is distinctly 
detrimental to their well being. Growers cultivate 
them in dark houses as a rule, but this is as much for 
the conservation of heat as anything else. AYe know 
that a house with a thatched roof is warmer than one 
which is slated, and that again would be warmer than 
a glass-roofed house. Less artificial heat is necessary 
in a close, dark house to keep up the temperature, and 
seeing that light is unnecessary for the growth of 
Mushrooms, we have thus good reason for growing 
them in darkness. On the contrary, not only the 
common Mushroom hut others grow in the fields quite 
exposed to the sun. It may be argued that they grow 
most rapidly during the night; but the same lact 
applies to plants having chlorophyll. There is a much 
greater amount of turgidity amongst the cells and 
plant tissues at night than by day, because the loss of 
moisture during the night is less.— Ed.] 
