The preservation of winter fruit is a subject worthy of more care and attention than is generally bestowed upon it. In the first place, it should have been carefully handled in gathering; the slightest bruise lays a foundation for early decay. The temperature of the fruit-room should be kept as uniform as possible; 34o as a minimum, and 40o as a maximum, will be a safe fluctuation. The greatest difficulty lies in keeping a proper hygrometrical state in the atmosphere, so as not to cause shrivel by evaporation of the juices, nor promote mouldiness by damp. Frequent examinations will be necessary, and all that indicate symptoms of decay promptly removed, and the room kept sweet and clean.* Pruning. - There is, perhaps, no subject in horticulture so little understood as the principles upon which pruning is founded. The object in pruning fruit-trees is chiefly to hasten or regulate the crop of fruit, and induce or retard the development of wood growth. With reference to the former, more depends upon summer pruning and disbudding. Trees are frequently barren from excessive wood growth, which is weakened by pruning during summer. It is a well understood fact among scientific cultivators, that summer pruning weakens, and winter pruning strengthens, the wood growth.

Hence the practice of nurserymen in pruning young trees after the season's growth is completed, to increase their luxuriance. Trees that have arrived to a bearing state, if properly managed during growth, would probably require no winter pruning, unless the removal of large and misplaced branches. la the abstract, it seems a negative practice to encourage a luxuriant growth, and then cut it down m winter. It is quite possible to manage trees without having recourse to winter pruning, unless for special objects, as already alluded to. It is certain that much injury is inflicted by the indiscriminate use of the saw and pruning-knife at this time, especially on young bearing trees. Mate it a study, next season, to disbud and summer prune all rank-growing trees, so that you may weaken and check the wood; pruning such trees now increases their future vigor, since, by diminishing the branches after the fall of the leaves, the roots gain a greater preponderance. On the other hand, it is no less necessary to prevent weakness from overbearing. Since the introduction of the dwarfing system by grafting on weak-growing stocks, this error has been frequently committed, and unprofitable trees have been the result.

It has also had a tendency to throw discredit on the system, by those who, from want of knowledge and experience, have been unsuccessful in cultivation. There are many kinds, naturally of slender growth; grafting them on a slow-growing stock induces fruitful-ness, and represses wood growth to an injurious extent. Such trees should have every blossom picked off that appears in spring, all growth carefully retained during summer, and pruned down in winter. Such treatment will be followed by increased vigor, which may be maintained by taking moderate crops, and continued good cultivation. So much depends upon individual peculiarities in trees, thai it is difficult to form a definite rule that would serve as a safe guide to the uninitiated. Close observation, extended experience, and, at the least, a slight knowledge of vegetable physiology, are indispensable requisites to a successful cultivator of fruits.

* [There is a growing conviction respecting fruit, to the effect that pears should be treated much as apples are, and not separately laid out on shelves; by the latter process, they are apt to shrivel, while their Juices, when together, are preserved. Mr. Hovey mentions a ease where a clean barrel was taken, and a bushel of russet apples put in; Glout Morceau pears were added, and the barrel was filled with more pears, and then rolled into the cellar. About the middle of February, the barrel was opened, and the pears were still green; they were then placed in a warm room, and, in ten days, they were in a fit state to be eaten. - Ed].

Fruit #1

By John Chambers, Mt. Holly. Pears - four kinds. Apples - about thirty varieties.

By John Perkins. A dozen each of Monmouth Pippin, Ridge Pippin, and Chester's Spit-zenburg.

Vegetables

A large display by A. L. Felton.

From Mrs. J. P. Wetherill. A handsome display.

From gardener at Girard College. Six heads of lettuce.

Fruit #2

Plantations of strawberries may be made this month, and, if properly oared for, will produce largely next season. Manure heavily, and incorporate it thoroughly with a good depth of soil. Give the plants plenty of room, and do not be deterred from manuring heavily by a supposition that you will have all vine and no fruit, which is a very probable result when the plants cover all the ground.

Fruit #3

Mr. Isaao B. Baxter, long a valuable member and successful exhibitor 'at the Pennsylvania Horticultural Society, laid on our table early in September very fine specimens of the following pears: Golden Beurre of Bilboa, Washington, and Julienne, with some plums; the Reine Chinde were especially delirious, and the whole highly creditable to the growers' skill. The beautiful little Washington pear is an especial favorite, excellent and highly ornamental when ripe.