Many opportunities will occur to the young gardener (his life will be made up of opportunites) of studying the characteristics of Fruit-trees, especially Apple and Pear trees, in different stages of growth, such as their general habit, foliage and blossom, and their so-called fruits, no two of which are alike in size, shape, colour, perfume, taste, time of ripening, and length of time during which they will keep after they have been gathered. When permission can be obtained, he should examine specimens of Apples and Pears, and learn to make outline-drawings of them, which is easily done by cutting through the centre of the Apple or Pear with a sharp knife, and then placing the section of the fruit on blotting-paper to absorb the moisture produced by the juice, - then place it flat on a piece of white paper, and mark out with pencil the outline of it, carefully showing the situation and length of the stalk, and the formation of the calyx, or eye as it is called, and jotting down its correct name.

It will be necessary for him to know the characteristics of a first-rate fruit of its kind or class, - to learn to discriminate between a first-class aromatic Pippin and the gaudy-faced Apple, not worth eating, or the high-class melting Pear and its humbler brother some gritty baking Pear, or the high-class Muscat of Alexandria Grape and its humbler relative the Lady Downes seedling; and having learnt so much, to preserve that knowledge by not impairing his faculty of taste by the unwise use of tobacco, or of strong, coarse, unwholesome, evilly-disposed liquors.

He will do well to know that the periods of time during which fruit-trees raised from seed require to mature their growth, so as to be capable of producing fruit, vary considerably. For the Apple-tree, from five to twelve or thirteen years; for the Pear-tree, from twelve to eighteen years; for the Plum and Cherry trees, four or five years; for the Vine, three to four years; for the Raspberry, about two years are required; for the Strawberry, if sown early, a short time is sufficient - namely, the succeeding year.

The Apple-tree is liable to the attacks of a disease called canker and the fungus called mildew - some varieties more than others; and also of the following insects, which the gardener should learn to identify - American blight (Aphis lanigera), Apple-weevil (An-thonymus pomorum), purple Apple-weevil (Rhynchites Bacchus), Apple saw-fly (Tenthredo testudinea), codling moth (Carpocapsa pomonella), stem - boring weevil (Rhynchites alliaria), Apple-tree mussel-scale (Aspidiotis conchiformis), caterpillar figure-of-8 moth (Episema caeruleocephala), caterpillar of wood leopard-moth (Zen-zera aesculi), caterpillar winter moth (Hibernia brumata), cater-pillar of goat moth (Cossus ligniperda), caterpillar of ermine Apple-moth (Yponomenta malivorella). The Apricot is subject to diseases called canker, death in the branches, and to attacks of mildew, and of some of the following insects - Curculio tenebricosus (small destructive beetle), Tortrix Wasberiana (the larva of green colour with red head, leaves in his track reddish-brown heaps on branches), and Ditula angustiorana (greenish caterpillar.) The Plum-tree is subject to canker and exudation of gum, and to attacks from Tortrix Waeberi-ana and Tenthredo morio (saw - fly.) The Pear - tree is subject to canker and to attacks from the following insects: Aspidiotis ostreae-formis (scale), Aphis pyri mali, Curculio pyri, Luperus rufipes (red-footed beetle), slugworm (the caterpillar of Selandria atra), and Astyages hemerobiella.

The Peach and Nectarine trees are subject to canker, gum, and mildew, and to attacks from the following insects: greenfly, red-spider, the caterpillar of Episema caeruleocephala, destroying the leaves, Tortrix Waeberiana, Tenthredo populi (poplar saw-fly), and earwigs. The Cherry-tree is liable to gum and the following insects: red-spider, Aphis cerasi (Cherry-tree louse), Tenthredo cerasi, and Cossos ligniperda.

In the kitchen-garden will be found the herbs generally grown by themselves, and the names of which the gardener will have very early to learn in order correctly to serve, as it is called, "the kitchen " with such of them as are from time to time daily required, and this duty is generally one which devolves on the young gardener very early after entering on his apprenticeship. A list of them and their allies may be useful to him, and is here supplied: Angelica (Angelica archangelica), Balm (Melissa officinalis), Basil, sweet (Ocymum basili-cum), Basil, bush (Ocymum minimum), Borage (Borago officinalis), Burnet (Poterium sanguisorba), Chamomile (Anthemis chamomilla), Chervil (Chaerophyllum sativum), Chives (Allium schaenoprasum), Fennel (Foeniculum vulgare), Garlic (Allium sativum), Hyssop (Hys-sopus officinalis), Horehound (Marrubium vulgare), Horse - radish (Cochlearia armoraica), Lavender (Lavandula vera), Marigold, pot (Calendula officinalis), Marjoram, pot (Origanum onites), Marjoram, sweet (Origanum marjorana), Mint (Mentha viridis), Peppermint (Mentha piperita), Parsley (Petroselinum sativum), Pennyroyal (Mentha pulegium), Rosemary (Rosmarinus officinalis), Rue (Ruta graveolens), Sage (Salvia officinalis), Sage, purple (Salvia officinalis purpurea), Savory, winter (Satureia montana), Seakale (Crambe marit-ima), Savory, summer (Satureia hortensis), Spearmint (Mentha virid-is), Shallots (Allium ascolonicum), Southernwood (Artemisia arborea), Tarragon (Artemisia dracunculus), Thyme, common (Thymus vulgaris), Thyme, lemon-scented (Thymus serpyllum citriodorus), Tree-Onion (Allium proliferum), Wormwood (Artemisia vulgaris or absinthium).

As the kitchen-garden from time to time is prepared for the production of the different kinds of vegetables, by properly trenching, manuring, and keeping the same free from weeds, he will have diligently to observe and learn how to do the same, profitably, with regularity, and with due regard to space of ground and the wants to be supplied from it. He will find trenching the ground a very simple operation (the writer has often found it so simple that there is no way of getting over it except by steadily keeping at it till it is done), but very difficult to explain in writing. At the commencement of the piece of ground to be trenched, it is necessary to take out the first trench, of the breadth of the piece of ground and of the width of the spade, dig out the soil either one spit deep, called single trenching, or two spits deep, called double trenching, bringing up the subsoil, place it in a wheelbarrow, and take it to the termination of the piece of ground to be trenched, where it is to be left ready to fill into the last trench, which would otherwise be a hole; the ground is then dug, trench after trench, throwing the spits of soil into the trench which will be in front of the digger, until the whole is trenched, and the last trench is then filled up with the soil taken out of the first trench.