END 
EIG 
the winter, should be kept in a oold 
frame, so as to be ready for introducing 
to heat about December. The peach 
house or vinery usually receives them, 
but some care is necessary to inure 
them to the change by degrees, as they 
will not bear an excessive heat or very 
sudden fluctuations; a temperature of 
about 45° will start them, and should 
rise gradually to 55° by the time they 
are in bloom, and a further increase of 
about 10° may be allowed to ripen the 
fruit. The following varieties are most 
worthy of cultivation. 
TIED. 
Champagne. Large fruit, of a pale red 
colour, and strong acid flavour ; useful 
as a very late variety. Against a 
north wall it may be kept till October. 
Dutch. Eruit of medium size, rich 
saccharine flavour, an excellent bearer, 
more generally grown than any other, 
and, from the variations arising from 
local circumstances, has arisen the 
following synonymes. Large Led 
Dutch, New Red Dutch, Large Red, 
Large Bunched Red, Long Bunched, 
Red Grape, Morgan’s Red. 
Knight’s Large Red. Superior to the 
above in size, though scarcely equal 
in flavour. 
Knight’s Sweet Red. Much sweeter 
than any other, rather late, a fine 
large fruit. 
WHITE. 
Pearl White. A handsome, large, clear 
white fruit, rather sharp in flavour, 
and later than the next. 
Dutch White. Very generally grown, 
fruit of medium size, and rich sweet 
flavour. Like the Dutch Red it is 
known $y many names. New White 
Dutch, Morgan’s White, Jeeve’s 
White, White Leghorn, and White 
Crystal, are all synonymes. 
ELACK. 
Black Naples is by far the best, being 
larger, and more abundantly produced 
than any other. 
Black Grape. A large fruit, but not a 
good bearer. 
Black Russian. Not quite equal to the 
Naples, being rather smaller, but a 
very prolific variety. 
ENDIVE. Cichorhim Fndioia (De 
Candolle.) Nat. Ord. Compositec. The 
curled-leaved variety of this plant is well 
known as a salad. The seed should be 
sown successionally through the spring 
and summer months, to ensure a regular 
supply; the young plants should be 
transplanted, when large enough to 
handle, to warm borders ol rich soil, 
where they may stand about eighteen 
inches asunder, and when nearly full 
grown the leaves should be tied closely 
together in a bunch, or the entire plant 
covered with a pan, in order to blanch 
the heart and render it fit for use. The 
late crops for the winter supply require 
to be planted in frames or very sheltered 
places, and kept carefully covered from 
frosts, or they may be taken up and 
removed to a shed, where, if the roots 
are laid in sand, and the tops covered 
as before directed, ihey will be at hand 
whenever they are wanted. The broad¬ 
leaved or Batavian endive, is grown for 
stewing; it should be sown in March 
and April, and transplanted to their 
quarters in the manner of cabbages; 
this does not require to be blanched, 
but is used iu a green state, and affords 
a very heavy crop when piaced in good 
ground. 
FENNEL. Fcemeulum vulgare (De 
Candolle.) Nat. Ord. TJmhelliferce. The 
leaves of this plant are used to give 
flavour to sauces for fish, &c. It is a 
British plant, and merely requires to be 
sown ou a spare piece of ground where 
little else will grow; the roots last 
several years. 
EIG. Ficus carica ( Willdenow,) 
Nat. Ord. TJrticeue. Considerable atten¬ 
tion has latterly been given to the culti¬ 
vation of this fruit, and the fig-house 
now forms a usual feature iu all regular 
establishments. It is, besides, grown 
in various positions according to the 
facilities present and the estimation in 
which it may be held; against a south 
wall, in the manner of peaches, or asso¬ 
ciated with them in a house, planted in 
tubs and kept with oranges in the 
greenhouse, or occasionally introduced 
to the vinery or pine-stove; in all these 
E 
