In your editorial notes for February, I notice an extract from Florist and Pomologist in regard to training gooseberries on north side of a wall, and would say that the writer of this has spent many hours training not only gooseberries, but red and white currants, plums, cherries, and pears, near London, England, where it is done to obtain late fruit fresh for the table long after the main crop is over, and economize space on costly walls. Currants and gooseberries were trained as described in Florist and Pomologist; pears, horizontally; plums and cherries in the fan-shaped style.

Also in regard to preserving grapes, a little charcoal finely broken is usually put in the bottles to keep water pure, and that chloride of lime is used in the fruit rooms to absorb the moisture evaporated by the fruit, and which may be dried and used over again indefinitely.