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JOURNAL  OF  HORTICULTURE  ARW  COTTAGE  GARDENER. 
September  13,  1900 
does  not  seem  to  afford  a  practical  way  out  of  the  difficulty,  as  the 
number  of  really  choice  sorts  is  extremely  limited.  It  might  be  possible 
to  name  a  dozen  and  a  half  that  have  every  right  to  stand  in  the  front 
rank,  but  it  would  not  be  an  easy  matter,  and  most  growers  of  expe¬ 
rience  would  1  refer  to  limit  the  choice  to  twelve. 
Much  may  be  done  by  adopting  several  modes  of  training  and 
planting  in  the  greatest  possible  variety  of  aspects  both  on  walls  and 
in  the  open.  It  is  not  every  gardener,  however,  who  is  so  fortunately 
situated  as  to  have  command  of  all  aspects  of  wall  space  for  Pears,  or 
can  give  more  than  perhaps  a  couple  of  positions  for  his  pyramids  in 
the  open.  If  one  has  everything  in  one’s  favour  in  the  directions 
indicated  a  certain  moiety  of  the  difficulty  is  overcome  at  the  outset, 
but  even  this  will  not  insure  one’s  presence  within  the  charmed  circle. 
True,  a  certain  soil  and  district  may  so  develop  the  flavour  of  a  second- 
rater,  that  it  will  rank  with  the  best,  and  thus  complete  the  cycle,  but 
this  would  not  occur  either  in  every  garden  or  in  every  season. 
Under  my  charge  I  have  a  considerable  number  of  trees  both  on 
walls  and  in  the  open,  as  well  as  a  Pear  walk  formed  some  six  years 
ago  with  excellent  cordons.  The  trees  on  walls  include  a  few  old 
stagers,  which  sentiment  alone  retains,  as  they  never  produce  a  crop 
of  any  value,  though  they  occupy  valuable  space;  some  splendid 
horizontals,  planted  possibly  a  dozen  years  ago,  but  the  date  is  uncer¬ 
tain,  and  some  cordons.  The  two  last-named  forms  of  trees  have  given 
the  most  satisfactory  results,  but  especially  the  latter,  as  one  or  two  of 
the  former'  are  inferior  in  quality,  and  my  predecessor,  recognising  this, 
avoided  them  in  making  a  selection  of  cordons.  Then  there  are  the 
young  and  old  trees  in  the  open,  but  as  they  are  in  a  very  exposed 
position  that  is  subject  to  late  frosts  they  are  not  taken  into 
account — sometimes  they  give  of  their  abundance,  but  more  often  a 
glorious  wealth  of  blossom  is  the  sum  total  of  their  share  towards 
stocking  the  fruit  room.  The  Pear  walk  is  in  a  much  better  position, 
and  gives  annual  indications  that  it  is  going  to  be  a  success. 
Having  stated  what  type  of  trees  are  at  service,  and  where  they 
are  growing,  I  now  propose  to  enumerate  the  varieties  employed. 
This  I  am  able  to  do  with  two  exceptions,  these  being  respectively 
one  early  and  one  late  variety,  but  neither  is  of  any  material  use,  as 
the  flavour  is  poor.  The  earliest  variety  is  Jargonelle,  followed  by 
Williams’  Bon  Chretien,  Madame  Treyve,  Souvenir  du  Congres,  Beurrd 
d’Amanlis,  Fertility,  Beurrd  Superfin,  Beurie  Capiaumont,  Louise 
Bonne  de  Jersey,  Hansel’s  Bergamot,  Marie  Louise,  Mardchul  de 
Cour,  Duchesse  d’Angoul^me,  Doyenne  du  Comice,  Durondeau, 
Pitmaston  Duchess,  Emile  d’Heyst,  Thompson’s,  Beurrd  Clairgeau, 
Beurre  Baltet  P^re,  Trout,  Van  Mons  Leon  Leclerc,  Glou  Mor9eau, 
Beurrd  d’Anjou,  Knight’s  Monarch,  L’Inconnue,  Nec  Plus  Meuris, 
Josephine  de  Malines,  Bergamot  Esperen,  Olivier  des  Serres,  and 
Doyenne  d’Alen^on.  Here,  then,  are  thirty-one  Pears  differing  in 
time  of  ripening,  size,  and  quality. 
The  skilled  Pear  grower  will  find  by  dissection  that  the  list 
comprises  a  dozen  of  the  choicest  varieties  in  cultivation,  with  the 
remainder  of  varying  merit,  though  none  is  positively  bad.  Looking 
still  more  closely  into  the  matter,  it  is  observed  that  between  Williams’ 
Bon  Chretien  and  Beurre  Superfin  we  have  nothing  of  the  finest 
quality.  This  is,'as  a  matter  of  fact,  the  stone  over  which  I  stumble 
every  year.  My  employers  are  satisfied  with  Williams’  for  a  few 
days,  but  not  more;  they  cannot  be  persuaded  to  acknowledge  it  as  a 
first-rater  at  any  time.  Madame  Treyve  is  in  even  poorer  favour, 
while  Beurre  d’Amanlis  is  not  tolerated. 
From  the  end  of  October,  through  November  and  December  they 
revel  in  a  golden  harvest,  for  Beurre  Superfin,  Marie  Louise,  Marechal 
de  Cour,  Doyenne  du  Comice,  Emile  d’Heyst,  Thompson’s,  and  Beurre 
Baltet  Pfere  form  a  septet  of  Peurs  that  can  hardly  be  improved  upon 
for  superbness  of  fiavour.  Of  these  Emile  d’Heyst  occupies  the 
position  of  honour,  and  is  regarded  by  the  family  as  the  Pear  'par 
excellence.  Several  of  these,  of  course,  keep  on  into  January,  and  even 
February  ;  and  the  supply  finishes  with  Beurre  d’Anjou,  Josephine  de 
Malines,  Bergamotte  Esperen,  and  Doyenne  d’Alen9on ;  but  the  latter 
meets  with  scanty  notice. 
I  am  advised  to  substitute  Winter  Nelis  for  L’Inconnue,  and  shall 
do  so,  as  it  is  certainly  superior.  Of  the  remaining  varieties  several 
are  noted  as  exhibition  Pears  pure  and  simple,  and  we  grow  them 
because  of  their  handsome  appearance.  They  are  sent  into  the  house, 
hut  it  is  very  rare  indeed  to  find  one  of  them  has  been  touched.  I 
may  say  that  all  the  fruit  that  goes  to  my  employer’s  table  is  legibly 
named  on  neat  cards  which  are  placed  prominently  in  the  dishes, 
and  the  system  finds  much  favour  with  the  family,  and  also  the  guests, 
leading  occasionally  to  quite  interesting  discussions  as  to  the  merits 
and  demerits  of  the  fruits  represented.  It  will  thus  be  seen  that  the 
only  real  trouble  I  have  is  to  provide  one  or  two  first-class  September 
Pears,  though  a  similar  addition  to  the  very  late  ones  would  also  be  of 
material  service.— R.  Atkins. 
Storing  Root  Vegetables. 
There  can  be  no  room  for  doubt  that  the  importance  of  growing 
the  finest  possible  vegetables  of  all  kinds  is  now  generally  acknowledged. 
Where  a  few  years  ago  these  essentials  to  health  were  regarded  as 
important  by  the  few  who  grew  them  accordingly,  we  now  find 
excellent  crops  in  almost  every  garden  we  enter.  I  do  not  mean  to 
say  that  everyone  of  us  produces  vegetables  that  are  up  to  exhibition 
standard  ;  nor  is  such  necessary,  or  even  wise,  for  it  does  not  follow 
that  because  a  particular  specimen  is  up  to  show-board  form  that  it  is 
in  quite  the  best  condition  for  home  use.  This,  after  all,  is  the  ideal 
most  of  us  aim  for,  and  when  we  have  got  it  it  behoves  us  to  follow  it 
up  by  the  best  methods  of  storing  the  valuable  root  crops.  The  time 
is  fast  approaching  when  the  roots  must  be  harvested  and  stored,  and 
a  few  notes  on  the  subject  will  not  therefore  prove  untimely. 
One  of  the  primary  things  to  be  taken  into  consideration  is  the 
weather,  which  should  be  fine  before  the  operation  is  commenced.  The 
soil  must  not  be  in  a  sodden  condition  when  a  crop,  such  for  example 
as  Carrots,  is  taken  out  of  it ;  neither  are  these  crops  in  such  an 
excellent  state  for  keeping  over  protracted  periods  when  very  wet 
weather  succeeds  such  as  we  have  experienced  of  late.  The  roots 
then  imbihe  too  much  water  for  long  keeping,  and  a  more  extended 
time  of  preparation  is  necessary  before  they  can  be  finally  packed 
away.  Therefore  if  when  the  crops  are  ready  the  weather  promisa 
to  change  from  dry  to  wet  lift  all  Carrots,  Beet,  Potatoes,  and  Onions 
immediately.  Parsnips  are  best  left  in  the  ground,  portions  being 
lifted  according  to  requirements;  while  Salsafy,  Scorzonera,  and 
Jerusalem  Artichokes  will  be  better  if  allowed  to  remain  for  lifting 
later  in  the  season. 
All  roots  mu?t  be  judiciously  trimmed  before  storing.  Cut  the 
tops  of  Carrots  and  Beet  at  two  different  times ;  first,  when  taken  up 
cut  the  tops  half  down,  but  after  they  have  been  under  cover  and 
btcome  dry  the  tops  of  the  Carrots  should  be  cut  close  off,  and  those 
of  the  Beet  to  within  2  inches  of  the  root.  The  points,  of  the  roots 
should  on  no  account  be  touched,  and  particularly  of  the  Beet,  or  they 
will  inevitably  be  spoiled.  If  the  tips  of  Carrots  are  cut  they  are 
very  liable  to  decay.  One  frequently  finds  the  roots  are  stored  in  any 
makeshift  place  which  may  be  too  damp,  or  is  insufficiently  protected 
from  frost,  or,  given  a  proper  place,  the  packing  material  is  not  at  all 
suitable.  All  things  considered,  I  think  dry  sand  is  the  best  materiaL 
but  thoroughly  dry  fine  soil  also  answers  well.  Whatever  material  is 
used  the  roots  are  laid  up  root  and  point  alternately,  and  if  in  a  cool 
but  not  too  dry  place  they  will  remain  plump  right  through  the 
winter. 
It  is  sometimes  necessary  in  the  winter  to  afford  extra  protection 
from  frost  by  some  kind  of  covering.  This  must  be  moved  and  replaced 
as  the  severity  of  the  frost  comes  and  goes.  That  is  to  say,  if  a  sudden 
thaw  succeed  a  frost  the  covering  should  be  instantly  removed,  otherwise 
a  sweat  may  be  set  up  which  is  almost  certain  to  lead  to  decay.  Again, 
if  the  roots  are  packed  in  dry  sand  or  fine  mould,  it  should  be  in 
the  house  or  under  cover,  and  free  from  any  contact  with  moisture. 
Onions,  of  course,  may  be  stored  in  ropes,  on  floors,  or  on  shelves, 
and  provided  they  never  become  damp  a  little  frost  will  do  thenn 
no  harm. — P.  B. 
