September  15,  1898. 
JOURNAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER . 
217 
however,  the  affected  parts  do  not  decay,  but  simply  remuin  brown,  and 
even  in  wet  periods  certain  parts  so  remain,  the  fungus  being  in  a  semi¬ 
resting  state,  or  very  slowly  advancing  in  the  tissues  and  extending  rust¬ 
like  areas.  We  do  not  consider  the  fungus  passes  over  with  the  seed,  not 
having  found  it  in  or  on  the  seed  vessels,  but  being  very  common  on  the 
leaves,  stems,  and  roots  of  wild  Urn  belli  ferae,  may  easily  pass  from  these 
to  cultivated  crops  of  that  order.  We  have  found  the  best  palliative  in 
dressings  of  a  peck  each  of  air-s’aked  chalk  lime  and  soot,  and  half  a 
stone  of  common  salt  used  per  square  rod  over  the  whole  ground  shortly 
before  planting  the  Celery  or  other  umbelliferous  crop.  As  Celery  is  grown 
in  trenches,  and  the  cultivation  is  high,  we  have  used,  in  addition  to  the 
first  dressing,  occasional  sprinklings  over  the  plants  of  a  mixture  of  equal 
parts  air-slaked  litno  and  soot,  taking  the  proportions  by  measure,  com¬ 
mencing  with  the  plants  in  the  pricked-out  bed,  and  following  after 
planting  up  to  the  first  earthing,  or  even  later,  at  intervals  of  a  fortnight 
or  thereabouts,  using  a  small  handful  to  about  a  yard  of  trench.  The 
thing,  however,  is  to  disinfect  the  land,  which  will  be  best  effected  by  a 
good  dressing  of  lime.  All  the  affected  Celery  should  be  burned,  following 
at  once  with  the  lime,  1 J  cwt.  per  rod  being  a  full  dressing,  merely  slaking, 
apply  ing  hot,  and  pointing  in  lightly  shortly  afterwards. 
Names  of  Fruits.  —  Notice.  —  We  have  pleasure  in  naming  good 
typical  fruits  (when  the  names  are  discoverable)  for  the  convenience  of 
regular  subscribers,  who  are  the  growers  of  such  fruit,  and  not  col¬ 
lectors  of  specimens  from  non-subscribers.  This  latter  procedure  is 
wholly  irregular,  and  we  trust  that  none  of  our  readers  will  allow 
themselves  to  be  made  the  mediums  in  infringing  our  rules.  Special 
attention  is  directed  to  the  following  decision,  the  object  of  which  is 
to  discourage  the  growth  of  inferior  and  promote  the  culture  of  superior 
varieties.  In  consequence  of  the  large  number  of  worthless  Apples  and  Pears 
sent  to  this  office  to  be  named,  it  has  been  decided  to  name  only  specimens  and 
varieties  of  approved  merit,  and  to  reject  the  inferior,  which  are  not  worth 
sending  or  growing.  The  names  and  addresses  of  senders  of  fruits  or 
flowers  to  be  named  must  in  all  cases  be  enclosed  with  the  specimens, 
whether  letters  referring  to  the  fruit  are  sent  by  post  or  not.  The 
names  are  not  necessarily  required  for  publication,  initials  sufficing  for 
that.  Only  six  specimens  can  be  named  at  once,  and  any  beyond  that 
number  cannot  be  preserved.  They  should  be  sent  on  the  first  indication  of 
change  towards  ripening.  Dessert  Pears  cannot  be  named  in  a  hard  green  state. 
( Vaigarth ). — 1,  Lord  Suffield  ;  2,  Cox’s  Pomona  ;  3,  Possibly  Manks 
Codlin  ;  4,  rotten  ;  5 'and  6,  unknown  and  worthless.  ( R .  L.). — 1,  Golden 
Spire  ;  2,  Brabant  Bellefleur  ;  3,  Rosemary  Russet  ;  4,  Keswick  Codlin. 
(W.  D.). — The  Pears  are  hard,  undeveloped,  and  not  in  condition  for 
naming.  (S'.  P.j. —  The  smaller  Apple  is  Fearn’e  Pippin  and  the  larger 
Ecklinville  Seedling.  ( S .  F.  C.j. — Apples  :  1,  Gloueesterhire  Costard  ; 
2,  Cox’s  Orange  Pippin  ;  3,  Worcester  Pearmain.  Pears:  1,  Williams’ 
Bon  Chretien;  2,  Louise  Bonne  of  Jersey;  3,  Fondante  d’Automne. 
(/.  J.  T). — 1,  Northern  Greening:  2,  Worcester  Pearmain,  pale;  3, 
possibly  pale  fruits  of  Cox’s  Pomona.  ( Finchley ) — All  the  specimens  are 
immature,  but  possibly  they  are — A.  Warner’s  King  ;  B,  Blenheim  Pippin, 
small  ;  C,  pale,  hard  Worcester  Pearmain  ;  D,  Small’s  Admirable  ;  E, 
Winter  Greening  ;  f,  Fearn’s  Pippin. 
Names  of  Plants. —  ( Mid-Sussex )  —Acanthus  mollis  latifolius.  (G.  M.). 
—  1,  Coc  is  Weddelliana  ;  2,  Iventia  Belmoreana ;  3,  Phoenix  recli- 
nata.  (  T.  C.  P.). —  1,  Allamanda  Hendersoni ;  2,  Impatiens  Hawkeri ; 
3.  Asplenium  flaccidum  ;  4,  Adiantum  capillus  Yeneris  ;  5,  Woodwardia 
radicans  ;  6,  Cheilanthes  hirta  ( Amateur ). — 1,  Rudbeckia  nitida  ;  2, 
Berberis  vulgaris  ;  3,  Oxalis  floribunda  ;  4,  Lycium  barbarum  ;  5,  Helenium 
autumnale  ;  6,  Colutea  arborescens.  ( H .  F.\ — A  good  form  of  Laelia 
■Organs. 
CO  VENT  GARDEN  MARKET.— Sept.  14th. 
VEGETABLES. 
Asparagus,  per  100  ... 
s.  d.  s.  d. 
0  0  to  0  0 
Mustard  and  Cress,  punnet 
s.  d.  s.  d. 
Q  2  to  0  4 
Beans,  \  sieve  . 
•  •• 
0  0 
0  0 
Onions,  bushel . 
•  •• 
3  6 
4  0 
Beet,  Red,  doz . 
... 
1  0 
0  0 
Parsley,  doz.  bnchs.... 
•  •  • 
2  0 
3  0 
Carrots,  bunch . 
•  •• 
0  3 
0  4 
Parsnips,  doz . 
•  •  • 
1  0 
0  0 
■Cauliflowers,  doz.  ... 
... 
2  0 
3  0 
Potatoes,  cwt . 
... 
2  0 
4  0 
Celery,  bundle . 
1  0 
0  0 
Salsafy,  bundle . 
•  •  • 
1  0 
0  0 
Coleworts,  doz.  bnchs. 
.  .  .’ 
2  0 
4  0 
Scorzonera,  bundle ... 
... 
1  6 
0  0 
Cucumbers . 
•  •• 
0  4 
0  8 
Seakale,  basket...  ... 
... 
1  6 
1  0 
Endive,  doz . 
... 
1  3 
1  6 
Shallots,  lb . 
Spinach,  pad  . 
... 
0  3 
0  0 
Herbs,  bunch  . 
•  •  • 
0  3 
0  0 
... 
0  0 
0  0 
Leeks,  bunch  . 
... 
0  2 
0  0 
Sprouts,  |  sieve 
1  6 
1  9 
Lettuce,  doz . 
1  3 
0  0 
Tomatoes,  lb . 
... 
0  4 
0  9 
Mushrooms,  lb . 
... 
0  6 
# 
Turnips,  bunch . 
... 
0  3 
0  4 
Arbor  Vitae,  var.,  doz. 
PLANTS 
s.  d.  s.  d. 
6  0to36  0 
IN  POTS. 
Fuchsia  . 
s.  d.  s.  d. 
5  0  to  8  0 
Aspidistra,  doz. 
... 
18  0 
36  0 
Heliotrope,  doz. 
... 
4  0 
6  0 
Aspidistra,  specimen 
•  •• 
5  0 
10  6 
Liliuin  Harrisi,  doz. 
... 
12  0 
18  0 
Coleus,  doz . 
•  •• 
3  0 
4  0 
Lycopodiums,  doz.  ... 
... 
3  0 
4  0 
Dracaena,  var.,  doz.... 
... 
12  0 
30  0 
Marguerite  Daisy,  doz. 
... 
6  0 
9  0 
Dracaena  viridis,  doz. 
... 
9  0 
18  0 
Mignonette,  doz.  ... 
... 
4  0 
6  0 
Erica  various,  doz.  ... 
... 
12  0 
24  0 
Musk,  doz . 
... 
2  0 
6  0 
Euonymus,  var.,  doz. 
6  0 
18  0 
Myrtles,  doz . 
... 
6  0 
9  0 
Evergreens,  var.,  doz. 
... 
4  0 
18  0 
Palms,  in  var.,  each 
... 
1  0 
15  0 
Ferns,  var.,  doz. 
... 
4  0 
18  0 
„  specimens  ... 
... 
21  0 
63  0 
„  small,  100  ... 
... 
4  0 
8  0 
Pelargoniums,  scarlet,  doz. 
4  0 
6  0 
Ficus  elastica,  each ... 
... 
1  0 
7  0 
>>  J* 
8  0 
10  0 
Foliage  plants,  var.,  each 
1  0 
5  0 
FRUIT. 
8.  <1. 
s.  d. 
8.  d. 
s.  d* 
Apples,  J  sieve . 
0  0  to  0  0 
Grapes,  lb . 
1  6  to  3  o 
Cobs  . 
0  0 
0  0 
Lemons,  case  . 
11  0 
14  0 
Filberts,  100  lbs . 
0  0 
0  0 
St.  Michael’s  Pines,  each 
2  6 
5  0 
Gooseberries,  £  sieve 
1  6 
2  0 
Strawberries  . 
1  6 
3  0 
AVERAGE  WHOLESALE 
PRICES.- 
-CUT  FLOWERS. — Orchids  in  variety. 
b.  d. 
s.  d. 
s.  d. 
s.  d. 
Asparagus,  Fern,  hunch... 
2  0  to  3  0 
Maidenhair  Fern,  doz. 
Bouvardias,  bunch . 
0  6 
0  9 
bnchs . 
4  0  to  8  0 
Carnations,  12  blooms  ... 
1  0 
3  0 
Marguerites,  doz.  bnchs. 
1  6 
2  6 
,,  12  bnchs. 
4  0 
8  0 
Mignonette,  doz.  bnchs. ... 
1  6 
3  0 
Chrysanthemums,  per  doz. 
1  0 
4  0 
Myosotis,  doz.  bnchs. 
1  0 
2  0 
Eucharis,  doz . 
2  0 
3  0 
Orchids,  var.,  doz.  blooms 
1  6 
9  0 
Gardenias,  doz . 
1  0 
2  0 
Pelargoniums,  doz.  bnchs. 
3  0 
6  0 
Geranium,  scarlet,  doz. 
Polyanthus,  doz.  bnchs.... 
1  0 
1  6 
bnchs . 
4  0 
6  0 
Pyrethrum,  doz.  bnchs.  ... 
1  0 
1  3 
Gladioli,  per  bunch 
1  0 
1  6 
Roses  (indoor),  doz . 
0  6 
1  6 
Iris  doz.  bnchs . 
4  0 
6  0 
,,  Red,  doz . 
0  3 
0  6 
Lapageria  (white)  . 
1  6 
2  0 
,,  Tea,  white,  doz.  ... 
1  0 
2  0 
i  »  (red)  . 
1  0 
1  3 
,,  Yellow,  doz.  (Perles) 
1  0 
2  0 
Lilium  longiflorum,  12 
,,  Safrano(English)doz. 
1  0 
2  0 
blooms . 
4  0 
5  0 
,,  Pink,  doz . 
1  6 
3  0 
Lily  of  the  Valley,  1 2  spray  s 
1  0 
2  0 
Smilax,  bunch . 
1  6 
2  0 
THE  ULTIMATE  END  OF  WHEAT. 
As  it  is  an  absolute  fact  that  man  must  have  bread  as  bis  staple 
food,  it  is  as  well  to  consider  how  that  bread  is  best  produced — i.e., 
cheaply  and  abundantly.  We  might  say  the  ultimate  end  of  Wheat  is 
flour,  bran,  sharps,  and  hen  corn.  Of  hen  corn  we  need  not  speak, 
except  to  say  the  less  we  find  of  it  in  the  crop  the  better.  Some  years 
indeed  it  preponderates,  and  we  fear  this  year  we  may  see  a  good  deal, 
as  in  many  cases  the  Wheats  finished  too  fast — became,  in  fact,  small 
and  pinched  in  the  grain,  like  a  night  rij  e  Plum. 
We  have  been  long  accustomed  to  hear  of  diseased  roots,  such  as 
Turnips,  Swedes,  and  Mangolds,  and  diseased  tubers  such  as  Potatoes  ; 
but  possibly  it  has  not  come  home  to  most  of  us  to  consider  the  Whea' 
plant  as  one  liable  to  go  very  far  wrong.  It  does  not  perish  altogether 
at  the  roots,  neither  does  it  go  into  a  soft  mass  of  nauseousness  as 
the  Potatoes  will,  and  yet  it  is  liable  to  attacks  of  vegetable 
parasites.  It  is  most  necessary  to  have  stiff  healthy  straw  and  a 
strong  good  plant,  and  these  conditions  only  robtain  where  attention 
is  paid  to  the  introduction  of  new  seed  of  good  variety.  To  secure  a 
good  crop  change  of  seed  is  of  the  greatest  importance,  and  when  the 
change  is  made  it  is  well  to  consider  the  type  and  character  of  the 
new  variety.  The  farmer  wants  the  greatest  number  of  quarters  per 
acre,  the  miller  wants  a  Wheat  free  from  soft  woolly  texture,  and  rich 
in  gluten  and  starch. 
We  have  often  complained  inuchjthat  our  miller  seems  to  prefer 
the  hard,  dry,  and  what  we  think  flinty,  foreign  Wheats  to  our  home 
grown.  But  the  miller  has  to  consider  his  customers  and  the  appear¬ 
ance  of  the  bread  loaf  when  set  on  the  table.  Consumers  have  got  so 
fanciful  that  they  will  take  none  but  the  whitest  bread,  which  is  nice 
in  appearance  and  dry  in  texture.  We  have  not,  as  a  nation,  been 
careful  enough  in  this  matter  of  selection. Y  We  looked  with  disfavour 
at  the  comparatively  high  price  of  new'varieties,  and  we  have  been 
content  to  change  seed  corn  with  a  neighbour  who  had  it  two  or  three 
years  ago  from  the  raiser. 
Possibly  our  farming  friend,  too,  has  not  been  over-careful  to  keep 
this  seed  pure — it  is  cheap,  and  so  we."  make  it  do.  There  are  some 
very  curious  facts  in  relation  to  the  corn  crop  which  possibly  are  not 
generally  known  to  the  farmer  at  large.  That  they  are  facts  have 
been  amply  proved  by  that  great  seed  corn  raiser,  Major  Hallett.  He 
states,  “  No  matter  what  quantity  of  seed  sown,  the  number  of  ears 
of  Wheat  produced  per  acre  is,  in  the  absence'of  injurious  circum¬ 
stances,  virtually  the  same — about  1^  million  ;  the  different  quantities 
