August  2G,  189?. 
Jotinj^AL  OP  mnTWULwnp  akd  cottaop  gardpnpr. 
207 
Lime  for  Vine  Border  (  Vitis  Vinifera). — A  fair  dressing  of  fresh  lime 
to  use  per  square  yard  on  a  Vine  border  which  has  been  well  fed  for 
some  years  is  lbs.  It  must  be  the  best  chalk  lime,  freshly  burned,  and 
slaked  with  the  smallest  amount  of  water  necessary  to  cause  it  to  fall  to 
a  fine  powder.  We,  however,  prefer  air-slaked,  as  it  is  less  caustic,  and 
less  liable  to  form  chloride  of  lime  where  chlorine  exists  largely  in  the 
soil.  It  is  best  applied  in  the  autumn,  or  when  the  Grapes  are  cut,  and 
if  used  freshly  slaked  allow  to  lie  on  the  surface  some  time  before  pointing 
into  the  soil  ;  indeed,  you  may  leave  it  till  pruning  time,  or  a  short  time 
before  the  A'ines  start  into  growth.  AVe  find  the  most  benefit  from  using 
about  equal  parts  of  air-slaked  lime  and  soot  by  measure,  and  applying 
1  lb.  per  square  yard  immediately  after  mixing  in  each  year  at  the  time 
of  pruning,  and  at  once  pointing  in  lightly,  or  using  1  lb.  of  air-slaked 
lime  alone  every  other  or  third  year.  This  is  better  than  heavy 
dressings,  except  for  special  purposes,  at  distant  intervals. 
Apples,  Pears  and  Plums  at  High  Elevation  (7’.  B.  Cl).  —  IVe  suppose 
you  mean  growing  the  fruits  named  exclusively  in  the  open  air  without 
the  protection  of  or  against  walls,  which,  of  course,  implies  the  setting 
aside  of  the  varieties  that  require  such  aid  to  arrive  at  perfection,  and 
confining  the  culture  to  the  ordinary  plantation  or  hardier  sorts.  These 
do  w’ell  at  high  elevations,  selection  being  made  of  the  most  approved  for 
general  purposes,  and  affording  the  needful  shelter  from  exposed  points 
by  breaks  of  the  very  hardy  kinds  or  even  of  forest  trees.  The  fruits 
grown  in  such  elevated  places  are  generally  of  high  colour  and  the  crops 
regular,  as  the  situation  insures  late  blossoming  and  more  immunity 
from  the  efiects  of  fogs  and  late  spring  frosts.  Von  cannot,  how'ever, 
expect  fruit  at  such  elevation  (700  feet)  to  be  equal  to  that  grown  at  a 
lower  one,  but  with  shelter,  if  any  be  needed,  for  that  depends  on  a.spect 
and  local  circumstances,  good  fruit  may  be  grown,  especially  as  the  soil 
is  suitable. 
Cause  of  Fungi  on  Tomato  Leaves  {Anx^ts).  —  AVe  do  not  know 
what  is  the  precise  cause  of  fungi  attacking  your  Tomato  leaves,  but  that 
it  attacks  some  plants  more  successfully  than  others  is  certain,  A'ou  say 
“  the  ventilators  have  been  open  both  night  and  day  in  favourable 
weather,”  and  that  the  house  is  a  cool  one.  It  wmuld  be  hot  enough  a 
few  wrecks  ago.  AVe  do  not  know  whether  the  planfs  were  attacked  then 
or  only  since  the  w'eather  changed.  We  do  not  think  the  added  loam 
and  manure  brought  it  into  operation.  We  can  fell  what  the  attacking 
fungus  is  — namely,  Cladosporium  fulvum.  If  you  had  dusted  the  plants 
early  and  occasionally  with  any  of  the  advertised  fungicides  in  powder 
containing  10  per  cent,  of  sulphate  of  copper,  such  as  antiblight  or  fostite, 
you  w'ould  not  have  had  such  a  bad  case.  The  ppw'der  is  best  applied 
with  a  bellows  apparatus,  just  coating  the  leaves  with  the  finest  possible 
film,  and  on  every  part,  under  as  well  as  upper  side.  Repeat  at  intervals 
of  about  ten  days,  and  as  necessary  afterwards,  then  the  parasite  -will 
disappear,  and  the  Tomato  plants  flourish,  not  otherwise.  They  are  in  a 
sorry  pdight,  and  the  worst  infested  leaves  should  be  promptly  removed 
and  burnt. 
Burning  Clay  (IF.  IF.). -The  best  way  to  burn  clay  for  garden 
purposes  is  to  form  a  stack  of  firewood  5  feet  in  diameter  at  the  base, 
and  tapering  upward  to  a  point  at  a  height  of  .5  feet,  beginning  with  a 
few  dry  faggots  in  the  centre.  All  round  this  lay  a  coating  of  the  clay 
in  lumps  to  a  depth  of  1  foot,  then  set  fire  to  the  wood  in  the  centre, 
and  long  ere  the  wood  is  consumed  the  clay  will"  be  burned  through, 
when  add  another  layer  of  clay  all  round,  and  this  will  soon  be  burned 
through  also.  The  fire  is  then  broken  down  with  a  strong  iron-handled 
hoe  for  the  purpose  of  adding  more  wood  and  enlarging  the  base  of 
operations,  placing  the  largest  wood  on  the  hot  clay,  and  finishing  off 
the  layer  with  the  smallest  to  prevent  the  clay  lying  too  close,  and  on 
that  a  layer  of  clay  all  over  and  around.  AVhen  the  clay  is  burned 
through  add  another  layer  without  any  wood,  and  this  being  burned 
another  can  be  added,  after  which  it  may  be  necessary  to  rake  down 
the  heap,  add  moi'e  wood  as  before,  and  cover  w'ith  clay,  two  or 
three  layers  being  used  before  it  will  be  necessary  to  add  more  wood,  as 
the  fire  will  have  great  heat.  Thus  you  may  burn  the  clay,  securing  a 
very  valuable  material  on  account  of  the  wood  ashes  and  the  altered 
character  of  the  clay,  which  will  fall  into  small  parts  or  can  be  easily 
broken  up.  The  substance  suits  nearly  all  kinds  of  fruit  and  vegetable 
crops,  being  mixed  with  the  ordinary  soil  in  the  proportion  of  about 
one- third. 
Names  of  Fruits, — Notice. — AVe  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  directeil  to  the  following  decision,  the  object  of  which  is 
to  di.scourage  the  growth  of  inferior  and  promote  the  culture  of  superior 
varieties.  In  consequence  of  the  lar’ge  num'wr  of  worthless  Apples  and  Pears 
sent  to  this  office  to  be  named,  it  has  been  decided  to  name  only  specimens  and 
varieties  of  ujiproved  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.  (Inly  six  specimens  can  be  named  at  once,  and  any  beyond  that 
number  cannot  be  preserved.  They  should  he  sent  on  the  first  indication  of 
change  towards  ripening.  Dessert  Pears  cannot  he  named  in  a  hard  green  state. 
(A.  7i'.).— London  Pippin.  (IF.  Ej). — Harvey’s  Wiltshire  Defiance  (see 
above).  (6?.!. —  1,  Peasgood’s  Nonesuch  ;  2,  AVarner’s  King  ;  3,  I’otts’ 
Beedling.  The  Pear  is  Beurre'  Hardy. 
COVENT  GARDEN  MARKET.— August  25th. 
FRUIT. 
8.  d. 
8.  d. 
8.  d. 
B.  d> 
Apples,  1  sieve . 
•  •• 
1  0to3  0 
Lemons,  case  . 
•  •• 
11  0tol4  0 
Filberts,  100  lbs. 
22  6 
28  0 
St.  Michael’s  Pines,  each 
3  0 
8  0 
Grapes,  lb . 
•  •• 
0  8 
2  0 
VEGETABLES. 
8.  d. 
8.  d. 
8.  d. 
8.  d. 
Asparagus,  per  100  ... 
•  •  • 
0  0  to  0  0 
Mustard  and  Cress,  punnet 
0  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 
Seakale,  basket . 
1  6 
1  9 
Cucumbers . 
0  4 
0  8 
Scorzonera,  bundle  ... 
1  6 
0  0 
Endive,  doz . 
•  •  • 
1  3 
1  6 
Shallots,  lb . 
0  3 
0  0 
Herbs,  bunch  . 
0  3 
0  0 
Spinach,  pad  . 
0  0 
0  4 
Leeks,  bunch  . 
0  2 
0  0 
Sprouts,  \  sieve . 
1  6 
1  9 
Lettuce,  doz . 
•  •• 
1  3 
0  0 
Tomatoes,  lb . 
•  •• 
0  4 
0  0 
Mushrooms,  lb . 
•  •• 
0  6 
0  8 
Turnips,  bunch . 
••• 
0  8 
0  0 
PLANTS 
IN  POTS. 
8.  d. 
8.  d. 
B.  d. 
B.  d. 
Arbor  Vitse,  var.  doz. 
•  •• 
6  0to36  0 
Fuchsias,  doz . 
•  •• 
3  0  to  6  0 
Aspidistra,  doz . 
•  •• 
18  0 
76  0 
Heliotropes,  per  doz. 
•  •• 
3  0 
6  0 
Aspidistra,  specimen 
5  0 
10  6 
Hydrangeas,  doz. 
... 
8  0 
10  0 
Campanula,  per  doz... 
•  •• 
4  0 
9  0 
Lilium  Harris!,  doz.... 
12  0 
18  0 
Coleus,  doz . 
«  •  • 
2  6 
4  0 
Lycopodiums,  doz.  ... 
3  0 
4  0 
Dracaena,  var.,  doz.  ... 
... 
12  0 
30  0 
Marguerite  Daisy,  doz. 
4  0 
9  0 
Dracaena,  viridis,  doz. 
•  •• 
9  0 
18  0 
Mignonette,  doz. 
4  0 
6  0 
Euonyraus,  var.,  dozen 
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 
Ferns,  small,  100 
... 
4  0 
6  0 
Pelargoniums,  doz.  ... 
•  •• 
8  0 
9  0 
Ficus  elastica,  each  ... 
•  •• 
1  0 
7  0 
,,  Scarlet,  doz. 
2  0 
4  0 
Foliage  plants,  var.,  each 
1  0 
6  0 
Rhodanthe,  doz. 
••• 
4  0 
6  0 
AVERAGE  AVHOLESALE  PRICES.— CUT  FLOAVERS.— Orchids  in  variety 
8.  d. 
8. 
d. 
s.  d. 
8.  d« 
Arum  Lilies,  12  blooms  ... 
2  0  to  4 
0 
Marguerites,  12  bnchs.  ...  2  0to3  0 
Asparagus  Fern,  bunvffi  ... 
2  0 
3 
6 
Maidenhair  Fern,  doz. 
Asters  (French)  per  buch. 
0  6 
1 
0 
bnchs .  4  0 
8  0 
Bouvardias,  bunch  . 
0  4 
0 
6 
Mignonette,  doz.  bnchs.  ...  2  0 
4  0 
Carnations,  12  blooms 
1  0 
3 
0 
Orchids,  var.  doz.  blooms.  1  6 
12  0 
,,  doz.  bnchs.  ... 
3  0 
6 
0 
Pelargoniums,  12  bnchs. ...  4  0 
6  0 
Cornflower,  doz.  bnchs.  ... 
1  0 
2 
0 
Pyrethrum,  doz.  bnchs  ....  1  6 
3  0 
Eucharis,  doz . 
2  0 
3 
0 
Roses  (indoor),  doz .  0  6 
1  0 
Gardenias,  doz . 
2  0 
4 
0 
,,  Tea,  white,  doz.  ...  1  0 
2  0 
Geranium,  scarlet,  doz. 
„  Yellow,  doz.  (Niels)  1  6 
4  C 
bnchs . 
3  0 
4 
0 
,,  Red,  doz.  blooms  ...  1  0 
2  0 
Gladioli,  doz.  bnchs. 
4  0 
8 
0 
,,  Safrano  (English)  doz.  1  0 
2  0 
Lavender,  doz.  buchs. 
6  0 
8 
0 
„  Pink,  doz .  1  0 
2  6 
Lilium  longiflorum,  12 
,,  outdoor,,  doz.  bnchs.  2  0 
6  0 
blooms  . 
2  0 
4 
0 
Smilax,  bunch .  2  0 
3  6 
Lily  of  the  Valley,  12  sprays 
1  0 
2 
0 
Tuberoses,  12  blooms  ...  0  3 
0  4 
THE  JOY  IN  HARVEST. 
Man’s  first  ideas,  his  first  wants,  are  material;  indeed,  a  good 
many  of  us  never  really  rise  far  above  the  material.  It  is  so  hard  to 
find  meat  and  drink,  clothes  and  shelter,  that  in  the  pursuit  of  these 
necessaries  all  our  energies  are  absorbed.  Every  year  the  struggle  gets 
harder;  oris  it  that  our  wants  get  more?  AVe  are  not  contented 
with  what  satisfied  our  pre-elders ;  we  look  for  luxury  where  they 
only  expected  comfort,  and  very  plain  comfort  at  that. 
Still  there  are  yet  certain  things  that  we  require,  and  that  they 
required — standard  articles  of  diet  which  have  known  no  change  since 
time  and  man  began.  Man  certainly  does  not  live  by  bread  alone, 
but  without  it  he  would  be  a  poor  creature.  Englishmen  are  found  in 
all  climes,  from  the  Arctic  Ocean  to  the  torrid  zones  of  Africa,  and 
though  he  will  accommodate  himself  to  the  most  primitive  forms  of 
living,  yet  he  always  has  an  innate  craving  for  a  glass  of  Bass  or 
Allsopp,  a  crust  of  home-baked  and  a  slice  off  the  joint,  beef  preferred. 
Flour  of  the  AVheat  enters  so  largely  into  all  our  living— perhaps 
because  it  is  easy  of  manipulation,  perhaps  because  it  is  bulky  and 
fills  up  tiie  corners  and  chinks.  At  any  rate,  we  insist  on  its  constant 
presence  on  our  tables,  and  there  is  a  great  outcry  if  ever  in  a  remote 
district  avc  are  relegated  to  oatcake  or  rye  bread  as  a  substitute. 
