554 
JOURNAL  OF  HORTICULTURE 
Credit, 
By  The  Man  Who  Sera^es  The  Kitchen. 
I  tiacl  just-  thought-  out  luy  .subjeck  for  this  artikel,  Mister 
Heditor,  and  had  ritten  the  ’eadline  along  the  top  as  usual,  wen 
th’  missus  spied  me. 
“Jim.”  she  said,  in  a  rasping  voice  that  sounded  like  a  band 
•saw  at  full  speed,  “I'll  ha’  none  o’  that.  Credit’s  a  tiling  as  I 
alius  set  my  face  agen,  and  all  the  years  as  ive’ve  bin  inarrid  I 
never  would  ha’  anything  to  do  wi’  it,  but  alius  paid  iverything 
as  we  owed  of  a  Saterday  night,  as  soon  as  you  come  ’ome  wi’  th’ 
brass,  which  is  more  than  some  ivives  can  ,say,  as  gets  things  on 
tick  reg’lar,  and  for  you  to  begin  to  rite  to  th’  jernel  about  credit 
is  a  refieckshon  on  me,  and  I  won’t  ’ave  it,  so  there  ” — and  by 
Avay  o’  (Mufasiss  she  took  ’old  o’  wot  few  ’airs  is  left  ou  th’  top  o’ 
my  ’ead,  and  give  ’em  a  smart  rench. 
It  took  me  some  little  time  to-  drive  it  into  her  that  the  credit 
as  I  purposed  ritiug  about  had  nowt  to  do  wi’  runnin’  up  bills, 
getting  things  on  strap,  and  all  that  soart  o’  thing;  but  that 
there  avos  another  kind  o’credit,  Avhich  is  th’  credit  due  to  th’  ’orny 
’anded  sons,  o’  toil,  as  does  th’  real  work  in  gardens;  an  in  ritin 
this  artikel  I  posed  as  th’  champion  o’  garden  laborers  generally, 
and  kitchen  garden  men  in  partiklar. 
“  Jim,”  says  th’  old  girl,  as  she  looked  at  me,  kind  o’  side- 
Avays,  Avi’  a  smile  similar  to  that  Avhich  (  barrin  the  rinkles)  used 
to  set  my  ’art  flutterin’  in  our  coortin  days — “Jim,’’  says  she, 
“  your’e  a  geenis,  and  if  ivver  th’  day  comes  Avhen  a  garden 
labour  candidate  sits  i’  th’  ’ouse  of  commons  alongside  o’  John 
Burns,  Avhy,  you’ll  be  the  man.  I  alius  thort  as  you  Avere  born 
for  summat  better  than  kitchen  .servdn’.” 
I  let  th’  old  Avoman  ramble  on,  and  noAv  as  she’s  gon’  to  attend 
th’  mother’s  meetin’  at  th’  Aucarage,  I  can  get  on  aa4’  my  skribin’. 
I’m  tempted  to  take'  up  this  subjeck,  Mr.  Heditor,  ’cos  in  reedin’ 
artikels  in  th’  gardenin’  press,  ritten  I  guess  by  gardiners 
(’ead  gardenirs,  I  mean),  I  notis  that  there’s  a  very  big  “  I”  runs 
through  most  on  ’em.  It’s  “I”  do  this  and  “I”  do  that,  till 
one  really  begins  to  Avonder  Avot  th’  chaps  occupys  their  time  with 
as  gets  sixteen  shillin’  a  Aveek  and  dines  in  th’  pottin’  shed. 
Now  I  ain’t  got  a  Avord  to  say  agen.st  ’ead  gardeners  as  a 
class,  but  Aven  they’re  diskussin’  their  triumphs  it  would  be  just 
as  Avell  if  they  Avouldn’t  use  that  “  I  ”  quite  so  much,  and  giv’  a 
bit  o’  credit  to  th’  ’umble  labourers ;  and  Aven  anythin’  turns  out 
a  failure  they  needn’t  be  quite  .so  hang.shus  to  impress  on  their 
frends  that  it  avos  all  OAA'in’  to  a  blunder  on  th’  part  o’  one  o’ 
th’  men. 
Bein’  a  man  o’  contented  mind,  it’s  most  amusin’  to  nie  when 
our  ’ead  gardener  Avalks  round  aau’  th’  lady,  takin’  no  notis  o’ 
your  ’umble  servant,  p’raps  on  my  knees  in  a  Salary  trench,  Avi’ 
one  eye  and  both  ears  open,  listenin’  to  th’  wmy  in  Avhich  he 
enlarges  on  his  kitchen  garden  management,  but  rarely  do  I  ’ear 
a  Avord  as  refleks  any  credit  on  Jim. 
I  Avonder  sometimes  AA’here  gardenirs  ’ud.  be  wi’out  th’ 
labourers,  spechully  them  young  ’uns  as  is  brought  up  under  glass 
like  a  forced  CoAvcumber,  and  arter  doin’  a  feAv  years  o’  jurnyman- 
ship  and  dcAmlopin’  inter  forman  they  bust  inter  bloom  as  full- 
fledged  gardeners,  “  Avell  up  in  kitchen  garden  manijment,”  as 
th’  adA'crtisements  say.  I’a’c  ’ad  one  or  tAvo  o’  this  kind  to  deal 
Avith  in  my  time,  and  they  begin  o’  tellin’  me  as  they  thought  o’ 
makin’  me  a  kind  o’  kitchen  garden  foreman  (but  said  nothin’ 
about  th’  AA'ages  risin’  along  Avi’  th’  .soslial  position),  and  o’  course, 
bein’  a  foreman  (Avi’  a  couple  o’  lads  under  me),  I  should  be 
responsible  for  my  department.  A  grand  chance  for  me,  I 
thought,  but  said  noAvt,  and  certainly  I  didn’t  ’ave  much  inter¬ 
ference  till  th’  young  boss  saAv  ’oav  I  Avorked  me  gaarden  and 
kept  kitchen  supplied,  arter  Avhich  he  began  to  take  quite  an 
interest  in  Avegetabels.  and  proposed  that  Ave  .should  do  this  or 
do  that  till  at  last  I  began  to  see  as  I  avos  a  foreman  in  nothin’ 
but  name,  eksept  Avhen  th’  missus  complained  of  th’  cook 
grumbled,  and  then  in  a  quiet  corner  o’  th’  Onion  bed  I  avos 
given  to  understand  Avot  my  responsibilities  avos.  You  may  take 
my  Avord  for  it  that  labourers  has  taught  gardeners  more  than 
ill’  latter  is  prepared  to  admit  Avhen  they  get  together  at  th’ 
refreshment  bar  at  a  floAver  shoAv. 
They  tell  me  that  th’  old  preemium  sisteni  is  mostly  done 
aAvay  Avi’,  but  never  ’avin’  ’andled  eny  o’  th’  fivers  paid  by  young 
gardeners  for  their  tAvo  years’  instrukshun,  I  can  only  .speak  from 
’earsay.  At  th’  same  time,  I’ve  ’ad  to  do  Avi’  th’  instrukshun  part 
o’  t^e  business.  We  had  a  ’ead  gardener  once  Avho  Avas  a  mark 
on  preemiums.  He  Aianted  to  keep  up  th’  callin’  o’  gardenin’ 
to  a  high  IcAml.  he  said,  and  avos  mighty  partiklar  never  to  take 
a  youth  unless  he  Avas  prepared  to  fork  out  his  preemium  o’  fiAm 
pound  or  so.  It  Avas  most  important,  so  th’  ’ead  gardener  said 
(after  he’d  got  his  fiA’er)  that  youths  should  be  Avell  versed  in  th’ 
rcAvdiments  o’  kitchen  gardenin’,  so  by  Avay  of  a  start  they  Avere 
sent  along  o’  me  for  a  year  or  so,  arter  AA'hich  they  Avere  promoted 
to  pot  crockin’,  and  so  on  till  they  got  charge  of  a  greenhouse  all 
on  their  OAvn.  and  Av’en  dressed  ui>  of  a  Saterday  ni’t  they  ’ardly 
kneAv  Jim.  Some  of  ’em  took  to  gardenin’  all  right,  and  others 
miaht  ha’  saved  their  five  pounds ;  but  I’ve  often  wmndered  hoAV 
th’  ’ead  gardener  earned  his  inonevn  If  they  larnt  anythin’  in  th’ 
kitchen  garden  I  reckon  that  I  did  th’  teachin’,  and  once  wen  I 
AND  ^COTTAGE  GARDENER.  December  17,  1903. 
mildly  suggested  somethin’  reAvard  I  avos  informed  that  th’ 
receeA'in’  0’  premiums  aaos  one  o’  the’  priAuleges  of  a  ’ead 
gardener’s  position.  Wot  I  say  is,  that  if  it  ’ud  ’a  bin  any 
loAA'erin’  o’  th’  gardenin’  perfession  for  me  to  receeve  any  o’  th’ 
preemium,  I  think  I  might  ha’  be’n  given  credit  for  some  0’  th’ 
tooterin’,  and  I  say  the  .same  for  my  feller  kitchen  garden  men 
of  similar  expeerience. 
My  contenshion  is,  Mr.  Heditor,  that  a  kitchen  garden  man 
ain’t  a  hordinary  labourer.  Th’  ’ead  gardener  may  be  a  good 
Avegetabel  groAver,  or  he  may  not ;  but  th’  responsibility  0’  th’ 
kitchen  garden  man  reinains.  Wen  he  goes  ’ome  o’  night  he  may 
leave  his  wmrk  behind  him  ;  but  he  can  nivver  resine  himself  to 
th’  arms  o’  morpheus  and  re.st  his  ’ead  on  th’  pillar  Avi’out 
Avonderin’  wether  slugs  are  makin’  themselves  fat  on  th’  seedlin’s  ' 
as  he’s  pricked  out  that  day,  or  AA’hether  th’  blite  ain’t  settlin’  ’is 
Potaters.  Agen,  it  falls  to  ’is  un’appy  lot  to  keep  th’  peace 
atAveen  cook  an’  ’ead  garden’r,  and,  in  short,  to  be  the  real 
motive  poAver  that  keeps  th’  kitchen  garden  macheen  a-runnin’ 
smoothly. 
We’ll  say  that  eighteen  shillins’  a  Aveek  is  th’  average  wage 
for  a  kitchen  garden  man,  Avhich  no  one  can  say  is  a  prinsely 
sum,  though,  mind  you,  I  ain’t  complaining  about  AA’ages.  Credit’s  • 
the  thing  I’m  plumping  for  ju.st  noAv,  credit  for  a  class  o’  men  as 
is  largely  responsible  for  th’  teachin’  o’  young  gardeners  and 
releevin’  ’em’  o’  much  anxiety  Aven  they’re  matoored,  an’  if  I 
raise  my  voice  on  behalf  o’  my  feller  Avorkers  it  ain’t  done  in  a 
conten.shious  spirit  :  all  we  Avant  is  fair  do’s  and  no  favour,  but 
there,  I  hear  a  meshured  footstep  on  the  cobbled  stones  as  leads 
to  th’  front  door  o’  my  domestick  establishment.  It’s  th’  missus 
returnin’  from  th’  mother’s  meetin’,  so  I’ll  stop  as  she’s  sure  to 
have  a  fcAv  choice  bits  o’  gossip  for  me  Avhen  she  gets  in.  Mothers’ 
meetins  is  rare  places  for  news. 
- - 
Violets,  Princess  of  Wales  and  La  France. 
“  The  most  beautiful  single  Violet,”  says  the  author  of  “  Sweet 
Violets  and  Pansies,”  “  is  undoubtedly  that  named  Princess  of 
Wales.”  This  variety  is  a  very  vigorous  groAver,  good  for  the 
open  border,  and  should  bo  alloAved  plenty  of  space  for  its  large 
leaves  to  develop,  3ft  each  way  being  none  too  much  for  the 
young  plants  in  spring,  for  they  need  it  all  (if  generously  treated) 
ere  the  time  for  planting  arrives  in  September.  They  may  be 
pHced  into  stout,  drip-proof  frames,  or  in  open-air  beds,  but  the 
frames  are  preferable.  Pot  culture  is  not  so  generally  resorted 
to.  It  is  of  service  to  the  “small  man,”  Avhose  accommodation 
is  so  limited  that  he  must  seek  variety  in  ways  that  are  econo- 
;  mical,  or  for  large  gardens  Avhere  pot  Violets  are  sought  after. 
Young  plants  may  either  be  potted  into  large  pots  right  away 
in,  April,  or  lifted*  and  potted  about  the  beginning  of  September, 
the  after-treatment  being  such  as  ensures  the  coolest  possible 
conditions,  and,  also,  the  avoidance  of  dampness,  or,  on  the 
other  hand,  the  least  suspicion  of  dryness ;  and  the  plants  must  be 
in  the  enjoyment  of  full  light.  It  is  not  absolutely  necessary  that 
they  be  Avithin  a  fcAv  inches  of  the  glass,  though  in  frame-cuPure 
this  is  advisable.  The  Sweet  Violet  requires  a  perfectly  pure 
atmosphere. 
Princess  of  Wales  Avas  introduced  a  feAv  years  ago  from  Hyeres. 
The  floAver  is  almost  Pan.sy-like  in  size  and  appearance,  of  a  lovely 
blue,  and  both  .strongly  and  SAveetly  scented.  The  stems  are  often 
12in  long,  and  if  there  is  space  for  only  one  Violet  in  the  garden. 
Princess  of  Wales  should  be  chosen. 
Some  keen  groAvers  of  Violets  have  objected  to  the  rampant 
leafage  of  this  variety,  and  its  unnecessarily  long  stalks,  but  Avhile 
La  France,  for  instance,  is  neater  and  tidier,  it  does  not  throAv 
so  many  floAvors,  and,  of  course,  that  is  not  Avhat  is  desired.  As  a 
pot  Violet,  none  Avill  beat  Princess  of  Wales,  and  Mr.  Brother- 
ston,  in  a  note  to  tiie  Journal,  page  3G,  July  10,  1902,  says  that 
it  floAvers  Avith  him  in  pots  during  the  summer  (June  and  July). 
In  the  note  referred  to,  he  adds:  “In  addition  to  floAvering  so 
late,  it  is  possible,  by  alloAving  the  runners  to  groAV  after  the 
plants  have  been  housed  in  autumn,  to  secure  a  secorid  crop  of 
blooms  from  these,  -floAvers  being  produced  from  the  axils  of  each 
leaf.”  We  Avould  Avelcome  short  notes  on  Violets  at  this  sea.son. 
The  second  variety  (and  Avliich  is  figured  about  half  natural 
size),  is  also  deliciou.sly  fragrant,  and  of  a  deep  blue  colour.  The 
floAvars  are  over  an  inch  across.  Some  groAvers,  of  course,  favour 
this  in  preference  to  the  other.  It  also  makes  a  good  pot  or  frame 
variety,  and  is  very  generally  groAvn. 
Th'e  inclusion  of  Violet  classes  at  Avinter  exhibitions  is  very 
commendable,  and  at  the  small  shoAVS  frequently  held  by  mutual 
improvement  societies,  the  Violet  generally  receives  attention. 
- - - r 
The  golden-orange  and  the  crimson  varieties  of  C'elosia 
pyramidalis  are  ahvays  used  to  grand  account  mixedly  in  borders 
by  themselves  in  Hyde  Park,  and  the  edging  is  of  mossy  Saxifraga. 
A  bed  of  Lilium  speciosum  album  is  choice,  and  the  mixed  beds  of 
foliage  and  floAvering  plants  are  at  all  times  beautiful. 
■ 
