466 
JOURNAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER. 
May  29,  1902. 
trees  can  derive  that  support  and  firm  connection  charac¬ 
teristic  of  those  growing  in  strong  soils. 
General  observation  attests  the  fact  that  well-grown  or 
perfect  fi’uit  keeps  the  best.  Under-grown  specimens  of 
almost  any  variety  of  Apple  or  Pear  are  usually  the  first 
to  be  affected  by  rot  or  other  agencies  of  decay.  These 
are  generally  imperfect  in  form,  and,  consequently,  in 
organisation,  which  renders  them  more  susceptible  to  the 
causes  of  decay  than  well-grown  perfect  fruit.  That  per¬ 
fect  fruit  does  best  resist  decay  is  the  strongest  argument 
that  can  be  made  to  show  the  necessity  of  allowing  only 
as  much  fruit  on  the  tree  as  can  be  fully  matured.  It  is 
evident  that  an  ecjual  or  given  quantity  of  the  elements  of 
fruit  formed  into  two  or  three  hundred  Apples  or  Pears 
of  full  size  is,  in  such  a  number,  far  more  economically 
organised  than  if  formed  into  four  or  five  hundred  fruits  of 
the  same  sorts.  There  is  no  work  in  connection  vdth  fruit¬ 
growing  that  pays  better  than  thinning.  It  not  only  results 
in  a  much  finer  product,  but  it  is  also  a  means  of  destroying 
the  insect-infested  and  diseased  specimens,  and  of  saving 
the  energies  and  vitality  of  the  tree. 
Growth  as  Distinguished  from  Ripening 
Growth  consists  of  increase  of  substance,  either  in 
regard  to  size  or  density,  or  both.  The  state  of  maturity 
has  been  sometimes  confounded  with  ripeness,  which  is 
not  a  growing  but  a  declining  stage  in  the  existence  of 
fruit.  The  conditions  of  growing  and  ripening  combine  to 
form  an  apex  or  summit,  as  it  were,  to  which  growth  ascends, 
and  where  the  descending  plane  of ,  ripening  begins.  The 
term  ripe  is  employed  to  indicate  not  complete  growth,  or 
any  condition  of  it,  but  an  advanced  and  mellow  state  ;  in 
fact,  an  eatable  condition. 
Effects  of  Ripening  Fruits  on  the  Tree. 
No  colouring  or  other  organic  matter  enters  the  fruit 
after  it  is  full  grown.  This  seems  to  be  so  obvious  that  a 
very  brief  consideration  of  the  subject  must  lead  to  the 
admission  of  the  statement  as  a  self-evident  truth.  What 
results,  then,  it  may  be  asked,  can  be  attained  by  leaving 
friiit  on  the  trees  after  it  ceases  to  grow,  whether  it  be 
full  or  _  undersized  ?  The  only  advantage  possible  is  the 
mellowing  of  the  fruit,  so  that  it  may  be  more  palatable. 
But  fruit  becomes  mellow  more  rapidly  when  put  into  boxes 
or  drawers  in  the  fruit  house  than  when  left  on  the  tree. 
This  fact  supplies  an  illustration  of  the  truth  that  after 
fruit  is  ripe  disorganisation  is  accelerated  by  a  very  slight 
increase  of  heat.  This  result  is  at  once  explained  by  the 
fact  that  the  temperature  about  the  fruit  in  the  drawers  is 
higher  than  that  surrounding  it  on  the  trees,  and  this 
accelerates  its  ripening.  If  the  fruit  were  placed  in  a  lower 
temperature  the  ripening  would  be  retarded.  Experiments 
made  for  the  purpose  of  investigating  this  matter  show 
that  heat  is  the  chief  cause  of  ripening  fruit.  Heat  breaks 
up  the  starch  granules  of  fruit  left  to  ripen  on  the  tree,  and 
this  process  mellows  it  both  by  evaporating  portions  of  its 
water  content,  and  by  weakening  the  adhesion  of  the  tissues 
of  the  fruit. 
The  Nature  of  Mello  ving  and  Ripening. 
Decay  commences  in  the  same  conditions  in  which 
growth  ceases,  but  so  sloAvly  at  first  as  to  be  almost  im¬ 
perceptible.^  There  is  no  state  of  absolute  rest  in  growth 
or  decay  of  fruit,  or  behveen  them.  From  the  time  the 
fruit  attains  its  full  size  it  is  subject  to  incipient  decay,  and 
this  influence  is  identical  Avith  the  causes  leading  to  a 
mellow  or  ripe  condition  ;  it  is,  indeed,  the  earlier  part  of 
the  ripening  process.  The  effect  of  baking  fruits,  as  illustra¬ 
tive  of  the  influence  of  heat,  consists  in  this  changed  colour 
and  loosened  condition  of  texture,  their  appearance  in 
general  being  similar  to  that  of  rotten  fruit  before  it  is 
broken.  Indeed,  but  for  the  fact  of  certain  desirable 
flavouring  and  other  elements  being  retained  in  the  baked 
fruit,  probably  because  its  albumen  has  not  had  time  to 
escape,  the  process  of  baking  might  be  designated  as  quick 
rotting,  from  the  disorganising  force  of  a  sudden  increase 
of  temperature. 
Apples,  Pears,  and  some  A'arieties  of  small  fruits,  may 
be  kept  fresh  by  the  cooling  influence  Pf  ice  in  ice-houses 
or  refrigerators.  But  this  cold  storage  of  fruit  is  really  a 
business  by  itself,  and  requires  a  great  deal  of  care  and 
skill  to  carry  it  through  successfully.  Experience  has  proved 
that  equable  and  dry  conditions  of  the  atmosphere  are  the 
best  for  keeping  fruit,  and  particularly  staple  fruits  like 
Apples  and  Pears.  If  cellais.  fiu't rconrs,  and  othsi  places 
used  for  keeping  fruit,  could  have  the  air  in  them  main¬ 
tained  in  a  dry  and  cool  state,  either  by  natural  or  artificial 
agencies,  the  probabilities  of  success  Avould  be  greatly 
increased.  A  room  Avhich  is  well-fitted  for  the  keeping  of 
butter  in  Avarm  weather,  may  also  be  used  to  advantage 
for  fruit. 
The  practice  of  ripening  fruit  on  the  tree  may  be  correct 
as  to  fruit  required  for  early  marketing  or  for  current  use 
in  the  early  part  of  the  season,  but  does  not  appear  to  be 
satisfactory  for  keeping  it  in  the  finest  condition  for  the 
longest  period.  A  more  even  temperature  than  that  about 
the  trees,  or,  at  least,  one  that  is  certainly  no  warmer,  is 
necessary  for  this  purpose,  for  reasons  before  mentioned. — 
J.  J.  Willis. 
(To  be  continued.) 
- - 
Polyanthuses  at  Forde  Abbey,  Chard. 
For  some  Aveeks  past  probably  millions  of  these  useful 
border  plants  have  adorned  the  gardens  of  the  Avealthy,  as 
well  as  the  more  humble  home  of  the  cottager,  throughout 
Great  Britain.  It  is  not  less  interesting  to  find  that  among 
growlers  of  these  humble  floAvers  there  are  some  endowed 
with  a  passion  for  improA'ement,  and  the  acquisition  of  a 
home  selected  strain  of  high  standard.  A  recent  and  brief 
visit  to  Chard  brought  me  in  touch  Avith  such  an  one,  and 
both  the  man  and  his  environment  proved  a  source  of  inter¬ 
esting  information  and  pleasure.  Mr.  J.  Crook,  gardener 
at  Forde  Abbey,  belongs  to  the  old  school,  which  embraces 
the  only  true  type  of  florist,  and  his  ideals  in  the  matter  of 
florists’  floAvers  are  such  that  many,  many  years  are  needed 
ere  they  are  Avithin  his  limit.  For  a  space  of  some  eighteen 
years  Mr.  Crook  has  been  selecting  the  Polyanthus,  so  as  to 
procure  a  strain  drtersified,  yet  selected  to  colour,  with  per¬ 
fect  habit  in  plant  and  truss,  and  Avith  floAA^ers  bold  and 
effective.  There  are  tAvo  purposes,  it  may  be  said,  for  which 
they  are  required.  From  a  commercial  point  of  view  the 
more  important  is  the  grouping  of  colours  for  floAV’er  garden 
purposes  in  spring  ;  the  other  in  mixtures  of  endless  colours 
for  the  border,  Avhere  the  connoisseur  may  find  quiet  studies 
in  searching  for  his  ideals. 
At  Forde  Abbey  the  naiTOAv  borders  devoted  to  fruit  trees^ 
both  in  the  open  and  under  Avails,  mostly  of  east  and  north 
aspects,  because  these  are  the  better  adapted  for  them, 
hundreds  of  these  spring  floAvers  Avere  at  the  time  of  my 
visit  in  full  bloom.  It  did  not  need  but  a  brief  inspection  to 
discover  the  high  place  they  held  in  Mr.  Crook’s  hands  ; 
groups  of  plants  of  selected  colours  AA'hich  had  been  lifted 
from  the  borders  Avere  standing  here  and  there  in  rigid  isola¬ 
tion,  so  that  there  should  be  no  mistakes  or  confusion  in 
seed  saving.  Among  these,  of  course,  Avere  the  best,  and 
very  fine  they  AA’ere,  both  individually  and  collectively.  Such 
types  of  AA'hite,  yellow,  sulphur,  orange,  red,  and  crimson 
shades  I  had  not  preAdously  seen.  These  and  other  shades, 
numbering  at  least  fifteen  distinct  selections,  have  already 
been  under  close  scrutiny  for  some  length  of  time.  Whether 
the  time  is  Avithin  reasonable  reach  Avhen  such  a  fine  strain 
AA’iH  be  procurable  for  general  culture  is  a  question  as  yet 
AA’ithout  an  ansAver.  To  lovers  of  Polyanthuses,  hoAvever, 
such  an  acquisition  Avould  be  a  boon  should  it  come  within 
the  range  of  possibility.  Seeds  of  these  rigid  selections  are 
soAvn  in  August,  not  in  the  open,  but  in  boxes  and  pans,  and 
protected  through  the  AA’inter  in  cold  frames,  from  which,  as 
the  spring  advances,  they  are  permanently  planted  in  every 
available  spot  suited  to  them.  While  one  surveys  the  great 
A'ariety  and  intrinsic  beauty  of  those  already  in  bloom, 
thoughts  are  cai’ried  foiward  in  prospect  of  the  probable 
advances  aAA-aiting  the  next  spring  time.  In  some  it  seems 
scarcely  possible  to  imagine  that  further  improvement  Is 
practicable.  To  satisfy  the  florist’s  standard,  the  foliage 
must  be  ample,  yet  neat,  and  compact ;  the  truss  stand  erect, 
and  carry  the  individual  pip  stiffly,  so  that  rain  does  not 
disturb  their  balance.  At  Forde  Abbey  these  attributes  are 
markedly  A'isible,  eA'en  to  the  casual  observer.  Feminine 
fancies  are  often  keenly  aroused  in  the  quiet  bronzes,  terra¬ 
cottas,  buffs,  and  kindred  hues,  groups  of  Avhich  are  interest¬ 
ing,  eA^en  more  than  A\dien  mixed  Avith  others  less  subdued. 
Beside  these  Avhich  come  under  the  annual  course  of  cultiva- 
t’.oj,  there  are  qv.ant’t'es  that  for  years  have  been  naturalised 
