_Fruit produced._ The object of all his directions is, “to have fruit large, good, and early, in a right season; viz. from the middle of June to the middle of September, but no later; for the rays of the sun, at that time, have not strength enough to give them that poignancy of smell and taste that they ought to have.” P. 134. “Cut fruit when their smell is strongest and most poignant; if too ripe, they soon turn insipidly sweet, and have no more taste than an orange. Cut them about ten o’clock in the forenoon, with about four inches of stalk to them. When the fruit is to be sent to a distance, cut a day or more before they are ripe, with a larger portion of stalk to them, and wrap them very close in paper, to preserve them from the air; otherwise their flavour will escape.” P. 132. SECT. IV. _Culture of the Pine Apple, by John Giles, at Lewisham, in Kent, 1767._ This author, who was gardener to Lady Boyd, and afterwards foreman in the Lewisham nursery, says, he writes after many years’ practice and observation; and that his treatise will be found “of more real advantage to a young unexperienced gardener, than his giving a premium of five or ten guineas to a mercenary old one (who perhaps might have had some practice, with a trifling degree of success,) to learn--what? why, to spoil his plants, with the loss of both money and reputation.” “Notwithstanding the directions of Miller, Hill, (probably alluding to a letter on the Pine Apple in “Gardener’s New Calendar,” written by Sir John Hill, under his assumed name of Barnes,) Meader, &c. who have endeavoured to explore the method how the Pine Apple is to be grown; yet, upon trial, the success has always fallen much short of their expectation. For these reasons, Mr. Giles “presents the public with explicit directions for managing and bringing to perfection the Pine Apple; in which all the obstacles and difficulties which gardeners have met with in raising that fruit are remedied, and the true method pointed out in a clear and satisfactory manner.” Preface, p. vii. _Form of House._ The plants are brought forward in pits, and afterwards fruited in a stove forty feet long and twelve feet wide, with a pit six feet wide, surrounded by a path, and a flue which makes three returns in a flue close under the back wall. The front of the pit is about three, and the back about five feet from the glass. It will fruit, he says, a hundred plants annually, they being brought forward in the low pits or frames, and removed to the fruiting-house in September or October. The obvious objection to the plan of his house is the having no flue in front. _Soil._ A rich hazely loam from a well-pastured common. This soil alone, he says, not only answers well for Pines, but for most vegetables.