In reference to the plan in the last number, we are enabled to present the following testimony from a distinguished source:

Mr. Daniel Barker: - You ask my opinion of your plan for warming a forcing-house. It is with great pleasure that I can conscientiously give you a favorable opinion. Your plan is very simple, convenient, and seemed economical, and it was certainly very successful. Your location was much exposed to our cold westerly winds, yet I remember that you had cucumbers large enough to cut for table use, on the first of March, and that the vines, as well as your young melon plants, tomatoes, (then large and setting for fruit,) strawberry plants, and young grape Tines, all appeared remarkably luxuriant and healthful. I have never seen elsewhere than in your forcing-house, the last of March so successfully changed into the middle of June. Utica, N. Y. Yours truly, D. S. Hefpron.

Mr. Editor: - The best mode of preserving fruits and such perishable commodities fresh and "as good as new" for a length of time after gathering, is a subject as yet but little understood, though of unquestionable importance. The writer has been for some time past looking for something in our Horticultural Journals, in regard to Schooley's patent process which claims to answer the desired end perfectly.

Finding nothing in the papers, I wrote to a well-known eastern Horticulturist who has tried that process for two seasons or more. From his reply we give the following extract, hoping it may call out further information.

"The only difficulty with Schooley's process is the waste of ice, so that when the warm days of October and November arrive we are generally without it.

"If we can carry our fruits tnrough the warm days, there is no difficulty in keeping them through the succeeding months. My ice lasts until October 1, and the room is a real luxury to the family. Strawberries keep well for several days, and I have kept them for three weeks tolerably perfect. Other fruit, such as peaches, plums, nectarines, pears, keep (in the hottest weather) 15 to 20 days.

"There is no danger of cold from the ice, the mercury never falling below 34° with me until winter weather, when I remove my fruits to the fruit room in the house, a room in the north-east corner of my cellar, with insolated walls.

"As to draught, this must be regulated by the ventilator in the door or wall." On another subject he adds: " Pears are very high in this market. They command $25 per barrel for fair quality. I have known a peck of B. Bosc sold for $7, and a bag of B. Diel for $10."'

Bloomington Nursery, Illinois. F. K. PHOENIX.

My Dear,Sir: - I send herewith some White Apples unnamed, received in a box of vines from Mr. Samuel Miller, who requested I should transmit them to you (excellent; Editor).

Mr. Miller sends me very fine layers of Dr. Grant's new vine, the Anna; also of Louisa, Emily, Mary Ann, and Clapier; from Mr. Bead I have splendid layers of Canada Chief, B. Hamburg, and Secord's Sweetwater; and from Dr. Grant equally fine ones of To Kalon, Anna, Rebecca, Delaware, Herbemont, Diana, and Concord. I hope to give you a taste of some or all, next season, grown on my own well-prepared ground. H.

Editor Horticulturist: - The following remarks though, they have appeared before in a newspaper, are applicable to all sections of the country, while perhaps the fruits named may succeed best in Eastern Pennsylvania and similar climates. The subject brought before the Pomological Society by S. Walker, at its last session, with respect to having local lists suitable to different states and sections, will eventually force itself upon the attention of all intelligent cultivators, who will find by experience the list of fruits " recommended for general cultivation," will have to be taken with many cases of exception in regard to the several localities of our great country; for while there may be many that seem to do well in nearly all situations, there are others that do not answer the expectations formed of them by seeing them thus recommended. Respectfully Jenkintown. Penn. Samuel W. Noble.