Life in the Garden.

New Zealand Graphic, Volume XLIII, Issue 20, 17 November 1909, Page 39

Life in the Garden.

Practical Advice for Amateurs.

TO SECRETARIES OF HORTICULTURAL SOCIETIES. We shall be pleased to publish dates of proposed exhibitions free of charge, and invite all Secretaries to inform us of dates by sending schedules. Auckland Horticultural Society.— Rose and Sweet Pea Show, November 19 and 20, Choral Hall; W. W. Bruce, Secretary, Swanson-street. Canterbury Horticultural Society.— Rose Show, December; Secretary, Miss E. Smyth Smith, 138, Man-chester-s''—'et, Christchurch. SEEDS TO SOW THIS MONTH. Vegetable.— Beans (French), Beet, Broccoli, Cucumber, Cress, Lettuce, Mustard, Melons, Peas, Radish (round kinds), Sugar Corn, Scarlet Runners, Turnips. Flower. — Balsam, Celosia, Cosmos, Cockscomb, Zinnia. Plant Out.— Tomatos, Cape Gooseberries, Capsicums, Celery, Kumeras, Melons, Lettuce, Cosmos, Chrysanthemums, Dahlias, Phlox Drummondii, Salvias. GENERAL GARDEN WORK.

THE planting out of annuals, chrysanthemums and dahlias should be pushed on as rapidly as possible, when the weather is dry. At the time of transferring young plants from boxes or pots they should be well watered. Fuchsias can be planted out, staked, and given a muleh of old stable manure; plant out bouvardias where required. Stake and tie up earnations, picotees and pinks, thinning out the buds when fine blooms are wanted. Petunias, verbenas, and phlox Drummondii should be bedded out in large numbers, especially in drier districts, as they generally

do well, even in very dry seasons, and supply flowers hi great profusion and variety for a long time. Roses will require watering and mulching. Keep a look-out for, and destroy, green fly whenever it appears. Stake and tie up flowering spikes of delphiniums. Continue planting out tomato and Cape gooseberries. Melons and cucumbers

raised under glass should, when hardened off, be transplanted outside, and shaded for a few days. Continue sowing peas, kidney beans, wax beans and al! runner beans can be sown every ten days or so to keep up successional efops. Plant out kumeras and a patch of celery. Carrots, saladings and turnips continue sowing. thin out advancing crops and keep free from weeds. Potatoes may still be

planted; these will give tubers of good seed size for future plantings. Strawberries should be mulched to keep the fruit clean; thrashed straw, free from weeds is perhaps as good a muleh as any, hut where this cannot be given, use grass from the lawn or any similar materia l . Keep lawns tidy and neat by frequent mowing and rolling; clip grass edgings, weed paths and get beds, borders and all surroundings spick and span.

The orchard requires every attention this month if the codlin moth is to be kept in cheek. Spraying with Swift’s arsenate of lead should commence as the blossom falls off the fruit trees and, to be effectual, should be continued every fortnight if possible, but the interval between sprayings should not exceed three weeks. For apples and pears a one-pound jar of

arsenate of lead will make 33 gallons of wash. Some orchardists recommend add ing about 21bs. fresh slaked lime to the wash in order to reduce any chance of burning the foliage. J*

Autumn Rose Show.

I’he National Rose Society would appear to be a vigorous and thriving insti-

tution. as its activity during the seasons when this beautiful flower is available seems unlimited. It first of all held an exhibition in July in London, which was

a brilliant success; then it went into the country and made another summer display. returning again to London to show off the charms of the rose as an autumn bloomer. Since numerous new varieties have been imported from France and neighbouring countries, and others raised at home, they have occupied the attention of the florist more than ever before. Many of these new roses are autumn bloomers—that is to say, under a proper system of culture they bloom twice dur-

ing the season. The consequence of this has been a vast prolongation of the tim ■ of roses. By proper selection and culture some of the earlier roses under

shelter may he made to bloom in the heart of winter, while it is not too much to expect that before long we shall have regular succession of roses blooming all the year round, and that many which now extend their buds late in the spring and shed their leaves early irr the autumn will either be ehanged to evergreens themselves or their leading properties imparted to others which are evergreen. It is interesting to look into the classes which produce these late flowers. The hybrid perpetual from its name would be expected to furnish all we need; but, unfortunately many of this class arc anything but regular in their capacity for (lowering continuously.

Roses in autumn are not only desirable but valuable, especially when the bedding plants commence to fade. It is much easier' to select the most characteristic members of this family than to define their typical character, for, though the term “ hybrid perpetual ” conveys to the mind of the experienced rosarian some very distinct ideas, there is not perhaps a single variety that could be justly selected as a type of the whole. The first tea-scented roses came, curiously enough, from China about a century ago. The florists have operated upon them to such an extent that they are now a very numerous family, remarkable for scent, shape in bud state, and include the most exquisite tints. Being as a whole less hardy than the 11.1’.5, they llourish only in rich, well-drained soils, in somewhat sheltered spots; they are also largely grown for winter blooming under glass. The noisette rose was originally obtained from a cross, also about a century ago, and has now become so entangled by hybridising with the tea scented that the original type seems almost to have disappeared. It is a lovely rose, and possesses in its original form the pretty feature of producing large trusses of blooms. The Bourbon rose originated in France almost a century ago, and this, too, has become so mixed

up with the other's that it is difficult, to define its original characteristics. Tire <lass, however, embraces g ome delightful forms with well-shaped flowers and handsome foliage, so that it is a special favourite, and most of the varieties bloom right up to winter.

A New Tomato. The varieties of tomatoes at present in the market, besides being numerous, are of very superior quality in every way, so that a new sort must be of outstanding merit indeed in order to secure a position in the crowded ranks. Yet, notwithstanding the fact that there are a multitude of very fine tomatoes in cultivation at the present time, room can still be found for a good thing when it comes along. The variety referred to is named Balch’s Fillbasket, a most appropriate name, for it has never been the writer’s good fortune to see such a fine crop in either a private or market garden. This

is a most profitable variety for any purpose, public or private, as it sets freely, is an immense cropper, and produces heavy bunches of fruit at short intervals all over the plant. The fruit is round and well formed, perfectly smooth, and of a rich, bright scarlet colour. The flesh is firm, with few seeds, and the flavour is all that can be desired. We question if there is at the present time any other variety that would yield so great a weight of fruit in a given space. Two plants were selected for photographing in a house 100 ft long by 20ft wide filled with this variety. The plants were about Bft high—'the average height of the plants in the house—and carried nine bunches each, which we estimated would be about 201 b to each plant- A single bunch, with some fruits cut off, weighed 31b lOoz. We were much impressed by the robust health of the plants, which were sturdy and short jointed, and en-

tirely free from disease of any kind. Another house, from which a crop of early lettuce had been taken, was filled with this same variety; three bunches were allowed to each plant, and such bunches they were!—every one as large as the one shown in the photo.

DEATH OF THE “DAFFODIL KING.” MR. PETER BARR, TO WHOM SPRING FLOWER’S POPULARITY IS DUE. The death was announced on September 20 of Mr. Peter Barr, V.M.H., popularly known among horticulturists and flower-lovers as the “daffodil king.” For over twenty years the late Mr. Barr made a study of daffodils in his spare time, and the present-day popularity of the charming spring flower is largely due to his labours. Born at Govan, N. 8., in 1826, Mr. Barr was destined for the weaving looms, but his chief interests then, as later, were flowers, and at an early age he was employed iby a Glasgow seedsman. In 1861 he started business on his own account, founding the well-known

firm of seed iherchants and bulb-grow-ers, Barr and Sons, 11, 12, and 13, Kingstreet, Covent Garden. About this time Mr. Barr commenced his study of daffodils—then a practically 7 unknown flower. He bought up collections of bulbs, and made special

journeys to Spain and Portugal in search of new varieties. On one of these journeys he discovered and cultivated the Queen of Spain daffodil, which can now be purchased at 17/6 per 100 bulbs, and is grown by every flower enthusiast. Some of the most expensive daffodils now sold by Barr and Sons, which Mr. Barr cultivated and studied are as follows:—

There are many other varieties of daffodil which are sold at £lO 10/- a bulb.

•The Peter Barr variety was sold at l£so a bulb when it was first on sale in 1900. Many of the blooms of the nbove-mentioned daffodils are four and five inches in width, and are of rich yellow, cream, or pale lemon colouring. Mr. Barr retired from business in 1896, and went on a world’s tour, lecturing on daffodils in New Zealand and the South Sea Islands.

A paragraph appeared in the Auckland “Star” on November Ist from the London correspondent relating to the late Mr. Barr, and stating: “The Peter Barr variety was sold at £5O a bulb when it was first on sale in 1900—today it can be bought for 10/- per 100.” We only wished this were true; we should be glad to have a thousand at this price, but, unfortunately, Peter Barr daffodil costs ten guineas a bulb yet. The “Star” correspondent has evidently confounded another variety named P. R. Barr, which might be got about the price he names, but it is entirely distinct from the famous white Trumpet Peter Barr. VERONICA.

KALMIA LATIFOLIA. • This is one of the handsomest of our hardy flowering shrubs, and, withal, one of easy culture. It is a native of North America, and has been grown in the old country for nearly two hundred years. During the month of November it is generally smothered with beautiful waxy blossoms, white tinted with pink. These are borne in corymbs or trusses at the points of the growths of the previous year, and they last a considerable time when cut and placed in vases, but nowhere do they look so pretty as on the bush, having there a natural setting of rich green foliage. Like many other American plants, the Kalmia prefers a peaty soil, although it thrives fairly well in sandy loam. A sheltered situation where it will get a maximum of sunshine should be chosen for this very desirable shrub, as much depends on the growths being thoroughly matured for the abundant display of bloom. After blossom buds are set, a little feeding is helpful. This may be given by top-dressing in late autumn and winter; given earlier it is apt to cause gross soft grow ths, which, if severe frosts follow, are liable to be destroyed. Kalmia latifolia is also useful for forcing, and makes handsome subjects for the conservatory.

GARDENS AND POULTRY. There are but few so partial to poultry as to make their fowls the first and garden the second consideration, letting their young chickens have free range amongst their plants; but others, without making any pretension to having a garden at all, are glad to grow a few plants in the poultry run. Supposing the garden is rather confined in space, and the birds have not free range over adjoining fields, it will be requisite to grow' some green food for them to pick at. Nothing answers this purpose better than some plant of the cabbage tribe, as kale, sprouts, etc., which may either be sown or transplanted for their use; they like these plants, and it is useless to attempt to grow them for any other purpose where fowls have access. Provided, a good supply of such green food is prepared for them, it is possible, that the following plants may be grown without being the least injured: Jerusalem artichoke, potato, broad beans, rhubarb, parsnip, carrot, parsley, and most of tlie pot herbs; scarlet runners and trench beans, at least until the seeds ripen; .vegetable marrow and pumpkin, the plants being preserved from injury by a guard over them in their earliest stages; onions, lettuce, turnips, etc. Bush fruit Buffers considerably from fowls — currant, raspberries, and gooseberries particularly. Strawberries are destroyed by being scratched over for insects; but fruit trees generally flourish luxuriantly, and I have noted in several bad fruit seasons that the apple trees in the poultry run were the most productive in the neighbourhood.

POTATO, CRIMSON BEAUTY. Visits to several of the- horticultural shows have revealed the fact that, excepting Edward VII., coloured potatoes do not enjoy much popularity among the majority of growers, the reason for this being not far to seek. It is well known to men of experience that very few coloured kidneys—especially from a retentive soil —are what we term first class cooking quality. I myself have tried quite a large number, and had almost given up the task of attempting to find a coloured potato equally suited to the pot and exhibition tent, until the present year, and now I think I have discovered it under the name of Crimson Beauty. A gardener friend strongly urged me to give this a trial, and brought me the necessary dozen planting sets early last planting season. Not liking to appear ungrateful, I took them and planted them on my trial ground with twentyfour others. Part of the crop being lifted early in August, I had ample opportunity for testing its cooking qualities, and am glad to state that even then the flavour was good and the tubers when eooked and allowed to get cold still retained their colour instead of getting black, as often happens with other coloured varieties. Several who tried them about the middle of the month were of the opinion that it was among the best flavoured potatoes they had eaten, and as the cropping qualities and appearance leave nothing to be desired I feel justified in making a larger trial another season. JX jX

ACIDS—THEIR ACTION. In the following notes only those acids which play an important part in vegetable life are enumerated. Before, however, considering the various acids met with in the vegetable kingdom, either in the plant itself while in life or the acids formed by vegetable moulds or by ■bacteria consequent upon putrefaction or d-ecay, it is well to note first what are the chemical elements that go to make up the plant body; there are carbon, hydrogen, oxygen, nitrogen, sulphur, magnesium, potassium, calcium, iron, etc. The above are the most important elements. Taking them in order, carbon is the most important, and is obtained from the atmosphere in the form of carbonic acid (carbon dioxide). This carbon dioxide is a combination of carbon and oxygen. Next we have hydrogen and oxygen, which combined, according to certain formulae, gives us water. Nitrogen we have in the. atmosphere, also in chemical compounds in the earth in the form of nitrates, etc. The living plant takes all its carbon from the atmosphere in the form of carbon dioxide, and not from the Water -in the earth, as one would imagine. The nitrogen required by the plant is not taken from the atmosphere, as one would suppose, although it is to be found there in a free form, but is taken from the earth in the form of nitrates, and obtained from decaying matter. In the process of putrefaction and decay ammonia is formed (which is a combination of nitrogen and hydrogen), and from the ammonia nitric acid is then formed. Another source of ammonia and nitric acid is.from rain water that falls upon the earth. Thus we see that nitric acid, however small the quantity may be, is of immense benefit to the plant. Sulphur, one of the elements necessary to the plant, is produced by the agency of oxalic acid. The oxalic acid thereafter, in combination with lime, forms crystals in the intercellular spaces of the leaves, being conveyed there with the excess of water not required by the plant, the water passing off from the plant in the form of vapour, and the chemical residue, by reason of its greater specific gravity, crystallises. Silicic acid is concerned in the formation of the cell walls of almost all plants. The yellow colour noticeable in corn and wheat when rijre, and that of dried grasses, is due to the amount of siliea that has been incorporated in the plant • body, and it is only when growth has ceased that it becomes apparent. In connection with acids, it is interesting to note that in insectivorous plants and plants that are endowed with special apparatus for capturing animals in order to increase the supply of nitrogen other than what they get from the earth—that in ail such apparatus we find glands that are capable of secreting

an acid fluid which acts as a solvent, and from the bodies of insects captured the plant extracts the needful nitrogen. Formic acid is developed in some plants in order to protect them from injury. For instance, the hairs on the leaves and stems of the nettle, tho stinging variety (Urtiea), contain formic acid at the points, and, on coming into contact with the plant, the little knot at the end of the hairs is ruptured, the acid enters the skin, and sets up inflammation. As the result of fermentation, we have various acids, such as acetic acid, which is produced from alcohol, which in its turn was produced from sugar, along with suceinic acid; we have also lactic acid, which results in milk turning sour, these acids being formed by the agency of bacteria. There is yet another acid that plays an important part in the vegetable world—namely, humie acid. It is a product of decay, but where this humic acid is produced the vegetable matter is not resolved into carbonic acid and water, as in the ordinary process of fermentation and decay. The acid permeates the decaying matter and preserves it in an altered form, and ultimately becomes peat. In this way peat bogs are formed; layer upon layer is formed by vegetable remains as each successive vegetable period comes round, and in process of time becomes consolidated and transformed into peat.

Tsaritsa £ . .. . 30 s. d. 0 Seraphine 0 Masterpiece .. . 25 0 0 a bulb Bedouin .... 24 0 0 a bulb Uncle Robert .... . .. . 18 18 ’0 a bulb Peter Barr .... 10 10 0 a bulb