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There is another error frequently committed in arranging the route of the water. Suppose, for instance, a boiler fixed at one end of a house of, say, 80 or 100 feet long, as part of the work allotted to it. As in the case of span-roofed houses, it may be desirable to have three or four rows of pipes all round the house. Now it is not uncommon to find two rows called the flow-pipes taken all round the house to near the boiler, and there to start back with other two on the same route into the return-opening of the boiler. This is giving the water a long journey, and the return-pipes will be found comparatively cold by the time the water gets to the boiler. Now, if instead of this the whole four pipes be connected with the flow-pipe, and go round the front and end of the house nearly on a level, and start along the back down a decline to the boiler, and there plunge down the drop-pipe into the return-opening of the boiler, it will be found that while any portion of the pipes may not be quite so hot as the beginning of the two flow-pipes in the former case, there will not be any portion of them nearly so cold as the last portion of the return. I do not say that this is the best way to conduct the water; but I have proved from experience that the arrangement indicated is the better of the two named, when the pipes are, from any necessary conditions, laid all round the house in this way.

The supply of waste-water to the boiler and pipes is often placed anywhere that looks most convenient; but the proper place is to attach the supply-cistern to the return-pipe somewhere near the boiler. Fixed to the flow, the water will be frequently plunged out by the upward tendency of the hottest water. It is also very undesirable to leave the supplycistern to be kept full either by pouring in water from a pot or by turning a tap, which is often neglected. There should always be a cistern supplied by the action of a ballcock, and then the anxiety connected with the neglect of supply does not exist.

Regarding boilers, it is difficult to say which among many good ones are best. The upright tubulars are powerful, but expensive, and require deep stoke-holes and good fuel. Some of the improved forms of the old saddle-boiler are excellent; so are the cruciforms, which, like the saddles, burn any sort of fuel, and are easily set. For amateurs requiring to heat only one small house, the smallest form of Meiklejon's retort is excellent and cheap.

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INDEX.

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CUCUMBER, THE.

Its natural history, 251.

Difficulties of early forcing by
dung-beds, 252.

Preparing the seed-bed, 252.
Sowing, and treatment of young
plants, 253.

Application of linings, 255.
Fruiting-pits, planting-out, &c.,
257.

Preparing the pit for the plants,
soil, &c., 258.

Management after planting in the
fruiting-pit, 259.

Watering, stopping, &c., 261.
Renewal of linings, 262.
Winter forcing, 263.

House for it, 264.

Soil, &c., 265.

Planting, temperature, &c., 266.
Training, stopping, &c., 266.
Insects to which subject-thrip
and red-spider, 268.

Diseases, 268.

List of varieties, 269.

FIG, THE.

Its natural history, 176.

Its introduction into Britain, 177.

House for its cultivation, 180.
Soil and formation of border, 181.
List of varieties, 183.
Propagation, 184.

Time and manner of planting, 189.
Training and general management
the first year, 191.
Pruning and pinching, 193.
Root-pruning, 196.

Plants in pots, 197.

Training, pruning, &c., 197.

Soil for these, 200.

Forcing and general management,
200.

Temperature, watering, &c., 201.
Ripening the fruit, 203.

The second crop, 204.

Insects and diseases to which sub-
ject, 205.

Packing the fruit, 206.

GRAPE VINE, THE.

Its natural history, 50.
Its native country, 51.

Extent of its former culture in
England, 51.

Sites for vineries, 52.

Vinery for early forcing, 53.
The lean-to" vinery, 53.
Heated borders for this, 55.
Ventilation, 55.

Vinery for late grapes, 56.
Span-roofed vinery, 57.
Aerated borders, 57.
Drainage, 59.

Composition of borders, 61.

Varieties of grapes, 68.
Selection for planting, 70.
Preparation of young vines for
planting, 71.

Time and manner of planting, 77.
Treatment the season they are
planted, 81.

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Training and stopping, 213.
Soil and planting, 214.
Moulding up, temperature, 216.
Impregnation, watering, &c., 217.
Culture in houses, trained on
wires near the glass, form of
house, depth of soil, &c., 220.
Preparing the plants, planting,
&c., 223.
Watering, &c., 224.

Temperature and syringing, 225.
Ventilation, 226.

Impregnation, training, and stop-
ping, 226.

Very early forcing, 227.
List of varieties, 229.

Insects and diseases to which sub-
ject, 229.

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Its natural history, 1.
Houses for its cultivation, 2.
Those for summer growth, 3.
For winter growth, 4.
Pits for suckers, 5.
Situation of the houses, 5.

Amount of heat and hot-water
pipes, 6.

Objections to flat-roofed houses, 6.
Steaming apparatus, 7.
Arrangement of pipes, 7.
Provision for watering, 8.
Arrangement of plants, 8.
Advantages of the tan and leaf
bed, 8.
Varieties, 9.
The Queen, 9.

Smooth-leaved Cayenne, 10.
Black Jamaica, 10.
White Providence, 10.
Charlotte Rothschild, 11.
Prince Albert, 11.

Lambton Castle Seedling, 11.
Soil and its preparation, 13.
Propagation, 15.
Suckers, 16.

Potting of these, 16.
Subsequent treatment, 17.

Succession plants-their spring
treatment, 20.

Their summer and autumn treat-
ment, 27.

Fruiting plants, 35.

Selecting, arranging, and plunging
them, 36.

Retarding and keeping them after
they are ripe, 40.

How to keep a succession of ripe
fruit all through the year, 42.
Treatment of plants that miss
fruiting, 45.

The planting-out system, 46.
Insects to which subject-white
scale, 47.

Brown scale and mealy bug, 48.

STRAWBERRY, THE.

Its natural history, 231.

How to secure the best runners for
forcing, 232.

Preparing these for their fruiting-
pots, 233.

Soil and potting, &c., 234.
Watering, 237.

Protecting and resting, 238.
House for forcing, 239.
Forcing, 240.

Setting and thinning the fruit, 242.
Insects to which subject, 245.
Forcing in a greenhouse or pit,
245.

Tying up the fruit-stalks, 246.
Packing them when ripe, 247.
Preparing them for exhibition,
248.

Best varieties for forcing, 249.

VINE, THE, see Grape Vine.

THE END.

PRINTED BY WILLIAM BLACKWOOD AND SONS,

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