This section is from the book "The Gardener's Monthly And Horticulturist V23", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
The London Builder states that the largest vinery in the kingdom is being built by Mr. George Bashford, of St. Saviour's, Jersey, the eminent grape grower. It is to be 1100 feet long and 30 feet wide. It takes 42,000 feet of glass, and is to be glazed on Helliwell's patent system of glazing without putty. This vinery is to be heated with hot water, and will take 10,000 feet of 4 inch pipes. It is intended for the production of early grapes for the London market.
In order to grow crisp celery, the manure put into the trenches should be as rich and rotten as possible. If there be any straw or dryness in the manure, the celery is sure to be pithy and not crisp. Another great point is never to let the plants suffer from want of water or liquid manure, both when first planted out and during dry, warm summers, some varieties of the dwarfer kinds of celery are more nutty and crisp than the larger-growing sorts. - Gardening Illustrated.
The Pacific Rural Press says: " Dr. Chapm and D. C. Vestal have been experimenting for two months past with the various remedies for the insect plague on fruit trees. They will make their report at the next meeting of the Horticultural Society. They find that petroleum, or kerosene and lye, are the two most reliable and in fact the only effective exterminating agencies that can be profitably used, and that while destroying the bug, actually invigorate the trees."
These were in great quantity in Philadelphia markets the past season. They were in excellent condition and brought good prices, but whether satisfactory to the shippers, we do not know.
This interesting plant, Ziz-ania aquatica, the food of the famous "Reed-Bird" of the Philadelphia markets, has been successfully introduced to culture by Count de Chanary, in France.
The Gardener's Chronicle notes that in a closely built up portion of London, a citizen has a small cold grapery, that is, a grape house of glass without any fire-heat, in which he has two hundred bunches of fine Black Hamburg grapes, and a large number of ferns and rock plants are grown beneath the grapes.
Stewed Native Plums, seem popular on the tables of the leading hotels of Cincinnati. They seemed to require weight for weight of sugar to make them palatable, and even then they had a "persimony draw" with them. As the domestic Plum is so easily raised now, perhaps we can afford to wait a while till the Natives are more highly improved before hankering much after them. Once in a while we meet with encouraging examples, showing that some day the Natives may be better than now.