iuijr  ii,  im. 
JbUkh^AL  OP  HOktiOULTURE  Ai^b  fjOfrAOE  GAiWENEi 
'•I 
9f) 
furs  and  hair.  The  case  is  constructed  of  pieces  of  uniform  size.  Its 
relative,  T.  crinella,  chooses  similar  articles,  and  is  also  partial  to  feathers. 
It  has  been  found  that  most  of  these  moths  have  an  aversion  to  the  smell 
of  ordinary  brown  paper,  and  avoid  whatever  is  enclosed  in  it.  A 
variety  of  more  pmngent  odours  have  been  ased  to  keep  off  their  attacks, 
.  Propagratlngr  Carnations  (/.  E.'). — Layering  is  the  best  method, 
because  surest.  The  euU  ot  July  or  beginning  of  August  is  the  usual 
time.  Before  commencing  a  compost  should  be  prepared  of  leaf  sSil, 
loam,  and  sharp  sand  in  equal  proportions.  Pegs  can  be  made  of  any 
convenient  forked  twigs,  bracken  stems,  or  even  hairpins.  A  layer  of 
soil  about  2  inches  in  thickness  should  be  placed  around  each  plant  for 
the  young  plants  to  root  into.  The  shoots  selected  must  be  denuded  of 
a  few  of  their  leaves  at. the  base  of  the  wood,  and  a  slit  made  from  this 
point  upwards,  extending  through  a  joint  of  the  bare  stem,  so  that  a 
tongue  is  formed.  The  layer  should  then  be  carefully  pegged  down  in 
its  place,  keeping  the  incision  open.  About  an  inch  of  soil  must  then 
be  placed  over  the  layered  part  to  a  little  beyond  the  peg,  and  the  whole 
well  watered.  In  five  or  six  weeks  they  will  be  rooted  and  may  be 
detached,  potting  or  transplanting.  Much  layering  is  done  now. 
Forcingr  Strawberries  (^Cross'). — La  Grosse  Suerde  and  Royal 
Sovereign  should  form  the  first  batch,  and  being  started  at  the  beginning 
of  December  ought  to  afford  fruit  in  March.  President  and  Sir  Joseph 
Paxton  may  be  started  at  the  new  year,  and  they  will  give  fruit  in 
April.  The  beginning  of  February  is  early  enough  to  start  British 
Queen,  and  it  will  then  give  ripe  fruit  in  May.  Each  batch  will  be  over 
in  a  fortnight  or  three  weeks;  but  to  maintain  an  unbroken  succession 
you  should  iotroduce  some  La  Grosse  Sucf^e  and  Royal  Sovereign  at 
the  same  time,  or  President  and  Sir  Joseph  Paxton,  and  some  of  the  two 
last  at  the  same  time  as  British  Queen.  All  are  excellent  varieties,  and 
force  well  from  the  times  named.  Very  early  forcing  is  not,  as  a  rule, 
advisable  for  marketing,  a  month  after  the  turn  of  the  days  being  worth 
two  before,  and  to  have  full  crops  the  plants  must  be  brought  forward 
gently,  not  hurrying  them  until  the  fruit  is  set  and  swelling.  It  is  a 
good  plan  to  give  each  batch  a  fortnight  of  cool  treatment  before 
starting. 
BXusbroom  Ketchup  (A.  3/.  BJ), — There  are  one  or  two  methods 
to  choose  from.  (1)  Take  4  lbs.  of  Mushrooms,  and  the  same  of 
common  salt ;  sprinkle  the  salt  over  the  Mushrooms,  and  when  the 
yuice  is  drawn  out  add  8  ozs.  of  pimento  and  1  oz.  of  cloves.  Boil 
these  for  a  short  time,  and  press  out  the  liquor  ;  that  which  remains 
may  be  treated  again  with  salt  and  water  for  an  inferior  kind.  (2)  Take 
the  large  fiaps  of  Mushrooms  gathered  when  dry,  and  bruise  them  ;  put 
some  at  the  bottom  of  an  earthen  pan,  and  strew  salt  over  them  :  then 
pul  on  another  layer  of  Mushrooms,  then  salt,  and  so  on  till  you  have 
sufficient.  Let  them  stand  a  day  or  two,  stirring  them  every  day  ; 
strain  the  liquor  through  a  flannel  bag,  and  to  every  gallon  of  liquor  add 
one  quart  of  red  wine  ;  mace,  cloves,  allspice,  of  each  half  an  ounce,  with 
a  race  or  two  of  cut  ginger.  If  not  salt  enough  add  a  little  more.  Boil 
it  till  one  quart  is  wasted,  strain  it  into  a  pan,  and  let  it  get  cold.  Pour 
it  from  the  settlings,  bottle  it,  and  cork  it  tightly.  (3)  Take  care  that 
the  Mushrooms  are  of  the  right  sort  and  fresh  gathered.  Full-grown 
flaps  are  the  best.  Put  a  layer  of  thtse  at  the  bottom  of  a  deep  earthen 
pan,  and  sprinkle  them  with  salt;  then  add  another  layer  of  Mush¬ 
rooms,  with  more  salt,  and  ao  on  alternately.  Let  them  remain  two  or 
three  hours,  by  which  time  the  salt  will  ha'o'e  penetrated  the  Mushrooms, 
and  rendered  them  easy  to  break  ;  then  pound  them  iu  a  mortar,  or 
mash  them  well  with  your  bands,  and  let  them  remain  two, days,  during 
which  stir  them  up  and  mash  them  well  ;  then  pour  them  into  a  stone 
jar,  and  to  every  quart  pub  1  oz.  of  whole  black  pepper  ;  stop  the  jar 
closely,  set  it  in  a  stewpanful  of  boiling  water,  and  keep  it  boiling  two 
hours.  On  taking  out  the  jar  pour  the  juice  clear  from  the  sediment 
through  a  hair  sieve  into  a  clean  s'ewpan.  and  let  it  boil  gently  half  an 
hour  ;  skim  it  well,  and  pour  it  into  a  clean  jar  or  jag  ;  cover  it  closely, 
let  it  stand  in  a  cool  place  till  the  next  day,  then  decant  it  off  as  gently 
as  possible  through  a  tamis  or  thick  flannel  bag  till  it  is  perfectly  fine, 
and  add  a  tablespoonful  of  good  brandy  to  each  pint.  Now  let  it  stand 
again,  when  a  fresh  sediment  will  be  deposited,  from  which  the  ketchup 
must  be  gently  poured  off  into  bottles  which  have  been  previously 
washed  with  brandy  or  other  ardent  spiiyt.  Kept  closely  corked  and  in 
a  cool  place  it  will  remain  good  a  long  time.  Examine  it,  however, 
occasionally  by  placing  a  strong  light  behind  the  neck  of  the  bottle,  and 
if  any  skin  appears  upon  it  boil  it  up  again  with  a  few  peppercorns 
This  is  called  double  ketchup,  and  a  tablespoonful  of  it  will  impart  the 
full  flavour  of  Mushroom  to  half  a  pint  of  sance. 
XETames  of  Plants. —  We  only  undertake  to  name  species  of  plants 
not  varieties  that  have  originated  from  seeds  and  termed  florists’ flowers, 
Flowering  specimens  are  necessary  of  flowering  plants,  and  Fern  frond* 
should  bear  spores.  Specimens  should  arrive  in  a  fresh  state  in  firn 
boxes.  Slightly  damp  moss,  soft  green  grass,  or  leaves  form  the  bes 
packing,  dry  wool  the  worst.  Not  more  than  six  specimens  can  be  namer' 
at  once,  and  the  numbers  should  be  visible  without  untying  the  ligsturef, 
it  being  often  difficult  to  separate  them  when  the  paper  is  damp. 
(£r.  O  '). — 1,  Athyrium  filix-foemina  polydactylis  ;  2,  Lastrea  filix-mas 
cristata  ;  3,  Athyrium  filix-foemina  cristata ;  4,  name  of  this  in  our 
next  issue  ;  5.  Polysticbum  espense  ;  the  Croton  is  Van  Oerstedti 
(TV.  3/.  A.). — 1,  Retinospora  plumosa  aurea  ;  2,  Cupressus  Lawsonians 
erecta  viridis  ;  3,  dead  ;  4,  Retinospora  ericoides.  (f?.  T.N.). — Tbrougl 
careless  packing  all  your  specimens  were  dead.  Send  fresh  one  properly 
pacsed,  and  they  shall  have  prompt  attention.  (O'.  M.  JP.). — As  we 
have  repeatedly  stated,  Roses  are  florists’  flowers,  and  can  only  be  named 
by  comparison  in  a  large  collection. 
GO  VENT  GARDEN  MARKET.— JULT  22nd, 
Apples,  'fasmanians,  per 
ease  ..  .. 
Oherries,  J  sieve  . .  .  . . 
Qarrants,  Black,  per  J  sieve 
„  Red,  „ 
Asparagus,  per  100  ..  1. 
Beaus,  per  lU . . 
Beet.  Red,  dopen . 
Oarroos,  bvCttdh  . .  .  ,  . . 
Cauliflowers,  dozen  ..  .. 
f'elery.  bundle  ■  ..  ..  .. 
Ooleworts,'  dozen  bunobei 
Cucumbers,  dozen  .. 
Rudlve,  dozen  . 
Herbs,  bunch  . 
Leeks,  bunch  . 
Lettuce,  dozen . 
Mushrooms,  per  lb . 
Arbor  Vitfe  (various)  doz. 
Aspidistra,  dozen  , .  . . 
Aspidistra,  specimen  plant 
Balsims,  per  dozen . . 
Calceolarias,  per  dozen  . . 
Campanulas,  per  dozen  . , 
Cockscombs,  per  dozen  . , 
Crassula,  per  dozen  . .  . . 
Draceens,  various,  dozen  . . 
Dractena  viridis,  dozen  . . 
Ericas,  various,  per  dozen  . 
Euony  m  us ,  var.,  dozen  . . 
Everyreens.  in  var.,  dozen 
Ferns  iu  variety,  dozen  .. 
Perns  (sirall)  per  hundred 
Ficus  elastica. each  ..  .. 
Foliage  plants,  var.  each 
AVERAGE  WHOLESALE 
Arum  Lilies.  18  blooms  .. 
Asparagus  Fern,  per  bunoh 
Bouvardias,  bunch  ..  .. 
Carnations,  12  blooms 
„  dozen  bunches 
Cornflower,  per  dozen 
bunches . 
Euebaris,  dozen . 
Gardenias,  dozen 
Geranium,  scarlet,  doz. 
bunches . 
Lilium  longiflorum,  twelve 
blooms  . 
Maidenhair  Fern,  per  dozen 
bunches . 
Marguerites,  12  bTinohes  . . 
Mignonetie,  per  dozen 
bunches . 
Myosotis  cr  Forget-me-not, 
dozen  bunches . 
FRUIT. 
I.  d.  8.  d. 
0  0  to  0  0 
T  0  18  e 
6  6  0  0 
4  0  4  6 
Grapes,  per  lb.  . .  < . .  ■  0 
Lemons,  case  . . 11 
Peaches .  i,  ..  1 
St.  Michael  Pines,  each  ..  2 
Strawberries,  per  lb.  . .  0 
vegetables. 
di  8.  d. 
9  to  2  0 
n  14  0 
6  10  0 
II  6  0 
6  IS 
s. 
d. 
d. 
8. 
d. 
8. 
d. 
0 
0 
to  0 
0 
Mustard  and  Oreaa,  punnet 
0 
2  to 
0 
0 
0 
6 
0 
8 
Onions,  bushel . 
3 
6 
4 
0, 
1 
0 
0 
0 
Parsley,  dozen  bunches  . . 
2 
0 
3 
0 
0 
3 
0 
4 
Parsnips,  dozen . 
1 
0 
0 
0 
2 
0 
3 
0 
Potatoes,  per  cwt . 
2 
0 
4 
0 
1 
0 
0 
0 
Salsafy,  bundle . 
1 
0 
1 
6 
2 
0 
4 
0 
Seakaie,  per  basket  ..  .. 
0 
0 
0 
0 
1 
6 
3 
0 
Soorzonera,  bundle  ..  .. 
1 
6 
0 
0 
1 
3 
1 
6 
Shallots,  per  lb . 
0 
3 
0 
0 
0 
3 
0 
0 
Spinach,  pad  . 
0 
0 
4 
6 
0 
2 
0 
0 
Sprouts,  half  siv . 
0 
0 
0 
0' 
1 
3 
0 
0 
Tomatoes,  per  lb . 
0 
4 
0 
0 
0 
6 
0 
8 
Turnips,  bunch  ..  ,  .. 
0 
3 
0 
0 
PLANTS 
IN  POTS. 
6. 
d. 
8. 
d. 
s. 
d. 
8. 
d. 
6 
0to36 
0 
Fuchsias,  per  dozen  . . 
4 
0  to  8 
0 
18 
0 
36 
0 
Heliotrope,  per  dozen 
4 
0 
6 
0 
& 
0 
10 
6 
Hydrangea,  various,  doz.  .. 
9 
0 
18 
0 
4 
0 
6 
0 
Ivy  Geranium,  per  dozen  . 
3 
0 
6 
0 
4 
0 
6 
0 
Liiium  Harrissi,  per  dozen 
12 
0 
18 
0 
9 
0 
18 
0 
,,  lancifollum,  doz. 
9 
0 
18 
0 
4 
0 
6 
0 
Lobelia,  per  dozen  . .  , . 
3 
0 
4 
0 
12 
0 
24 
0 
Lycopodiums,  dozen  ..  .. 
3 
0 
4 
0 
12 
0 
30 
0 
Marguerite  Daisy. dozen  .. 
6 
0 
9 
0 
9 
0 
18 
0 
Mignonette,  dozen  pots 
4 
0 
6 
0 
9 
0 
18 
0 
Myrtles,  dozen  . 
6 
0 
9 
0 
6 
0 
18 
0 
Nasturtium,  per  dozen 
3 
0 
6 
0 
6 
0 
24 
0 
Palms,  in  var..  eacu  .. 
1 
0 
IS 
0 
4 
0 
18 
0 
„  (speoiraens^  ..  .. 
21 
0 
63 
0 
4 
0 
6 
0 
Pelargoniums,  per  dozen  , . 
6 
0 
10 
0 
1 
0 
r 
0 
,,  scarlets,  per  dozen 
3 
0 
g 
0 
1 
0 
6 
0 
PRIOBS.- 
OUT  FLOWERS.— Orchid  Blooms  Id  vailetv 
s. 
d. 
8. 
d. 
8. 
A 
8. 
d 
2 
0  to  4 
0 
Orchids,  various,  per  dozen 
2 
0 
4 
0 
blooms  . 
1 
6  to  12 
0 
0 
4 
0 
9 
Pelargoniums.  12  bunches 
4 
0 
6 
0 
0 
6 
s 
0 
Poppies,  various,  per  dozen 
4 
0 
8 
bunches  . 
0 
6 
1 
0 
Primula  (double),  oozen 
1 
0 
1 
6 
8prav« 
0 
4 
0 
9 
2 
0 
4 
0 
Pyrothrum,  dozen  bunches 
1 
6 
3 
0 
2 
0 
3 
0 
Boses  (indoor),  dozen 
0 
6 
1 
6 
„  Tea,  white,  dozen 
0 
9 
2 
0 
3 
0 
5 
0 
,,  Yellow,  dozen  (Niels) 
2 
0 
4 
0 
,,  Bed,  dozen  blooms  .. 
0 
6 
1 
0 
2 
0 
4 
0 
„  Bafrano  (English), 
dozen.. 
1 
0 
2 
0 
4 
0 
8 
0 
„  Pink,  per  dozen  . .  .. 
1 
0 
2 
0 
1 
c 
3 
0 
„  dozen  bunches  . . 
2 
6 
6 
0 
Smilax,  per  bunch 
3 
0 
6 
0 
0 
0 
4 
0 
Stephanotis,  dozen  sprays 
1 
6 
2 
0 
Tuberoses.  12  blooms. .  . . 
0 
4 
0 
6 
1 
6 
2 
0 
HALF  BROTHER  TO  MALT. 
We  are  not  rabid  teetotallers,  and  we  think  the  best  way  to 
keep  men  sober  is  by  providing  them  with  wholesome  cheap 
drinks.  The  old-fashioned  “  home  brewed  ”  comes  as  near  the 
mark  as  any  drink  can,  combining  pleasant  flavour,  little 
stimulant,  with  low  price.  But  the  days  of  this  good,  honest 
drink  are  over.  Only  here  and  there  do  we  find  old  fashioned 
people  who  will  be  at  the  trouble  of  brewing  for  themselves.  It  is 
so  much  easier  to  buy  from  the  nearest  brewer,  who  obligingly 
carts  the  barrel  up  to  your  door,  rolls  it  into  the  cellar,  and  will 
tap  and  taste  at  your  bidding.  What  are  the  ingredients  now 
in  use  we  are  not  chemists  enough  to  know,  but  this  we  can 
tell  that  the  drink  is  totally  different,  neither  good  for  brain, 
l)ody,  nor  purse  The  old-fashioned  recipe  was  malt  an  1  Hops — 
malt  from  our  own  English  Barley  and  Hops  from  one  or  other 
of  the  English  counties 
We  have  written  so  much  on  Barley,  its  varieties  and  its 
culture,  that  we  thought  for  one  paper  we  might  profitably  turn 
to  its  fellow  subject — Hops,  the  two  combined  having  formed 
for  ages  the  standing  drink  of  the  true  born  Briton. 
What  an  anomaly  it  seems,  and  yet  how  often  we  find  that  an 
