January  19,  189''. 
57 
JOURXAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER. 
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  he  sent  on  the  first  indication  oj 
change  towards  ripening.  Dessert  Pears  cannot  he  named  in  a  hard  green  state. 
(-S'.  //.). — 1,  Knight’s  Monarch  ;  2,  Easter  Beurre  ;  3,  Gloria  Mundi  ; 
4,  Dutch  Mignonne.  (/.  Smiih). — 1,  Stamford  Pippin  ;  2,  Bed  Winter 
Calville  ;  3,  M^re  de  Menage;  4,  Northern  Greening;  5,  Bramley’s 
Seedling  ;  6,  Dumelow’s  Seedling  (Wellington).  (_F.  D.). — I,  Glou  Mor- 
<;fau  ;  2,  unknown  and  worthless  ;  3,  Bess  Pool.  (G.  W.). —  1,  Cobham  ; 
2,  Golden  Reinetto  ;  3,  Alfriston  ;  4,  Golden  Winter  Pearmain.  (/.  JJ.  A'.). 
— The  variety  is  Cox’s  Orange  Pipp’n,  the  result  no  doubt  of  a  graft  or 
bud  which  had  been  inserted  in  the  tree.  The  Apples  had  cither  been 
gathered  too  soon  or  kept  in  too  dry  a  place. 
Names  of  Plants. — We  only  undertake  to  name  species  of  cultivated 
plants,  not  wild  flowers,  or  varieties  that  have  originated  from  seeds  and 
termed  florists’  flowers.  Plowering  specimens  are  necessary  of  flowering 
plants,  and  Fern  fronds  should  bear  spores.  Specimens  should  arrive  in 
a  fresh  state  in  securely  tied  firm  boxes.  Thin  paper  boxes  arrive  in  a 
flattened  state.  Slightly  damp  moss,  soft  green  grass,  or  leaves  form  the 
best  packing,  dry  wool  or  paper  the  worst.  Those  arrive  in  the  best 
condition  that  ere  so  closely  or  firmly  packed  in  soft  green  fresh  grass,  as 
to  remain  unmoved  by  shaking.  No  specimens  should  be  sent  to  rest  in 
the  post  office  over  Sunday,  on  which  day  there  is  no  delivery  of  postal 
matter  in  London.  Specimens  in  partially  filled  boxes  are  invariably 
injured  or  spoiled  by  being  dashed  to  and  fro  in  transit.  Not  more  than 
six  specimens  can  be  named  at  once,  and  the  numbers  should  be  visible 
without  untying  the  ligatures,  it  being  often  difficult  to  separate  them 
when  the  paper  is  damp,  (.lA  P.  A.). — 1,  Phoenix  dactyllfcra  ;  2, 
P.  rupicola  ;  3.  Kentia  Belmoreana  ;  4,  K.  Canterburyana  ;  5,  Geonoma 
gracilis;  G,  Cocos  Weddeliana.  (F.  A.'). —  1.  Marania  Veitchi  ;  2, 
Phrynium  varirgatum  ;  3,  Phnrniium  (enax.  {H.  B.  J.}. — 1,  Begonia 
mefallica  ;  2,  B,  nitida  ;  3.  B.  Ingrami  ;  4.  B.  manicata.  (A.  C.  W.). — 
Freesia  refracta  alba.  The  Fern  is  an  Asplenium,  but  the  specimen  is 
insufficient  for  varietal  identificalicn^ 
CO  VENT  GARDEN  MARKET.— Jan.  IStb. 
FRUIT. 
8.  d. 
8.  d. 
8.  d. 
8.  d. 
Apples,  J  sieve 
...  1  3  to  3  G 
Lemons,  case  . 
30  OtoGO  0 
Cobs  . . 
...  40  0 
45  0 
St.  Michael’s  Pines,  each 
2  6 
6  0 
Grapes,  ib . 
...  0  10 
1  6 
VEGETABLES. 
s.  d. 
8.  d. 
s.  d. 
8.  d. 
Asparagus,  per  100  ... 
...  0  0  to  0  0 
Mustard  and  Cress,  punnet 
0  2- to  0  4 
Beans,  J  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 . 
0  3 
0  0 
Herbs,  bunch  . 
...  0  3 
0  0 
Spinach,  pad  . 
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 
0  8 
Turnips,  bunch . 
0  3 
0  4 
PLANTS 
IN  POTS. 
8.  d. 
8.  d. 
s.  d. 
B.  d. 
Arbor  Vitae,  var.,  doz. 
...  6  0to36  0 
Ficus  elastica,  each . 
1  0  to  7  0 
Aspidistra,  doz. 
...  18  0 
3G  0 
Foliage  plants,  var.,  each 
1  0 
5  0 
Aspidistra,  specimen 
...  5  0 
10  6 
Lilium  Harris!,  doz. 
24  0 
36  0 
C»-oton8,  doz . 
...  18  0 
24  0 
Lycopodiums,  doz.  ... 
3  0 
4  0 
Dracaena,  var.,  doz.... 
...  12  0 
30  0 
Marguerite  Daisy,  doz.  ... 
9  0 
12  0 
Dracaena  viridis,  doz. 
...  9  0 
18  0 
Myrtles,  doz . 
6  0 
9  0 
Erica  various,  doz.  ... 
...  9  0 
24  0 
Palms,  in  var.,  each 
1  0 
15  0 
Euonymus,  var.,  doz. 
...  6  0 
18  0 
„  specimens  . 
21  0 
63  0 
Evergreens,  var.,  doz. 
...  4  0 
18  0 
Pelargoniums,  scarlet,  doz. 
8  0 
12  0 
Ferns,  var.,  doz. 
...  4  0 
18  0 
Solanums,  doz. ...  . 
6  0 
12  0 
„  small,  100  ... 
...  4  0 
8  0 
average  wholesale  prices.—  cut  flowers. 
8.  d. 
8.  d. 
s.  d. 
8.  d. 
Arums  . 
6  Oto  8  0 
Lilac,  bunch  . 
LilyoftheValUy,  12  sprays 
5  0  to  6  0 
Asparagus,  Fern,  bunch... 
2  0 
2  6 
0  6 
1  3 
Azalea,  white,  12  sprays 
Bouvardias,  bunch . 
0  9 
1  0 
Marguerites,  doz.  bnchs. 
Maidenhair  Fern,  doz. 
6  0 
8  0 
0  4 
0  6 
Carnations,  12  blooms  ... 
Chrysanthemums,  per  bch. 
1  6 
2  0 
bnchs . 
6  0 
8  0 
0  6 
2  0 
Narcissus,  doz.  bnchs.  ... 
5  0 
6  0 
„  specimen 
Orchids,  var.,  doz.  blooms 
1  6 
9  0 
blooms,  per  doz. 
4  0 
6  0 
Pelargoniums,  doz.  bnchs. 
6  0 
10  0 
Daffodils,  single  yellow, 
:  Poinsettias,  doz.  blooms... 
12  0 
15  0 
bch.  12  blooms  . 
1  6 
0  0  i 
Roses  (indoor),  doz . 
2  0 
4  0 
Eucharis,  doz . 
4  0 
G  0  1 
,,  Red,  doz . 
6  0 
8  0 
Gardenias,  doz . 
2  0 
3  0 
,,  Tea,  white,  doz.  ... 
3  0 
4  0 
Geranium,  scarlet,  doz. 
. 
,,  Yellow,  doz.  (Perles) 
2  0 
3  0 
bnchs . 
8  0 
12  0 
„  Safrano(Engli8h)doz. 
2  0 
2  6 
Hyacinths,  Roman,  buncli 
0  6 
0  8 
,,  Pink,  doz . 
5  0 
6  0 
Lilium  lancifolium,  white 
3  0 
4  0 
Smilax,  bunch . 
2  6 
3  0 
„  „  pink 
3  0 
4  0 
Violets  . 
1  0 
2  6 
„  longiflorum,12.bloom8 
8  0 
10  0  ' 
„  Parme,  bunch  ... 
4  0 
6  0 
GARDENERS’  CHARITABLE  AND  PROVIDENT 
INSTITUTIONS 
The  Gardeners’  Royal  Benevolent  Institution. — Secretary, 
Mr.  G.  J.  Ingram,  175,  Victoria  Street,  S.W. 
United  Horticultural  Benefit  and  Provident  Society.— 
Secretary,  Mr,  W.  Collins,  9,  Martindale  Road,  Balham,  London,  S.W. 
Royal  Gardeners’  Orphan  Fund.— Mr.  A.  F.  Barron, 
The  R'lyal  Gardeners’  Orphan  Fund,  Chiswick,  W, 
AN  OLD  SUBJECT, 
But  ever  recurring.  This  is  only  natural  when  the  subject  matter 
appears  on  our  tables  at  least  three  times  a  day,  and  four  times  if  we 
belong  to  those  folks  who  indulge  in  the  luxury  of  “afternoon  tea” — 
and  who  does  not  nowadays?  Perhaps  not  every  day,  but  certainly 
on  those  days  when  we  welcome  guests.  The  meal,  pleasant  and 
cheeifu’,  is  quite  a  modern  institution,  and,  we  were  going  to  say, 
innovation,  but  we  dare  not  go  so  far,  as  we  fear  the  frowns  of  those 
daughters  of  “lb,  DealR  who  may  chance  to  read  these  dry,  dull 
ai tides  touching  on  the  ‘‘Home  Farm,” 
Well,  you  have  all  gues.'^ei  what  food  or  delicacy  it  is  to  which 
wc  refer.  Food  indeed,  for  butter  is  a  form  of  fat  which  is  most  easily 
taken  by  women  and  children,  and  which  is  so  necessary  to  their 
well-being.  So  much  fat  must  be  eaten  every  day  if  the  balance  of 
Nature  is  to  obtain,  and  to  many  people  the  fat  of  beef,  mutton,  or 
bacon  is  most  repulsive;  therefore  it  is  in  milk,  butter,  or  cream  we 
must  look  for  some  good  sound  equivalent. 
Milk  as  a  rule  is  not  taken  in  such  great  quantities  that  it  can  be 
relied  upon  to  furnish  all  that  is  necessary.  It  contains  ingredients  of 
the  greatest  possible  value,  ani  we  would  advocate  its  larger  use; 
but  w'e  would  also  add  a  word  of  caution— boil.  We  never  (the 
wisest  of  us)  c.in  tell  where  may  lurk  the  deadly  microbe  of  consump¬ 
tion,  but  wm  have  been  assured  by  savants  that  the  greatest  danger 
arises  from  tainted  milk.  This  danger  is  real,  because  it  is  most 
difficult  to  be  absolutely  sure  of  the  healthy  state  of  the  cow 
from  which  it  is  drawn  without  a  post-mortem — a  difficult  and 
inconvenient  process  which  will  not  commend  itself  to  many.  Boiled 
milk  and  open  windoAvs,  and  Ave  may  hope  to  fight  and  worst  th.e  dread 
foe  consumption. 
But  Ave  are  off  the  subject  of  fat,  that  pure,  rich  golden  fat  that 
trebles  the  value  of  the  bread — that  soaks  lusciously  in  the  browned 
toast,  that  lurks  in  the  soft  enunb  of  the  muffin  or  teacake.  To  be 
perfect  it  should  be  free  from  taint  or  odour,  should  bo  so  delicate  in 
flavour  as  to  be  only  suggestive  of  sources  from  which  it  sprang.  But 
alas  !  can  vA^e  say  honestly  this  is  the  case  Avith  most  of  the  butter 
exposed  for  sale,  say  in  any  market  toAvn  in  the  United  King(^m  ? 
Sample  it  for  yourself,  and  you  Avill  agree  that  most  of  it  has  a  strong 
personality  of  its  owm,  AA'hich  in  a  fcAv  days  develops  into  a  distinct 
and  not  agreeable  aroma. 
There  are  of  course  many  noble  exceptions,  and  these  not  to  be 
found  entirely  in  cases  where  everything  as  regards  the  dairy  is 
perfect.  It  is  not  the  appliances  any  more  than  it  is  the  pen  that 
makes  the  poem.  It  is  the  moving  spirit  behind  the  appliances.  We 
have  seen  the  best  of  butter  from  dairies  where  the  accommodation  was 
limited  in  the  extreme,  and  the  dairymaid  the  busy  head  of  a  large 
family,  and  we  have  lasted  butter  from  the  dairies  of  great  and  noble 
that  we  could  not  quite  class  as  anything  but  nasty.  The  country  at 
large  demands  a  regular  supply'  of  good  butter  of  uniform  quality — 
hoAv  is  this  to  be  obtained  ? 
Not  from  the  1001  little  dairies  scattered  over  the  length  and 
breadth  of  the  country  do  they  turn  out  a  uniform  article  either  as 
