_Pines_ are propagated by crowns, that is, the bunch of leaves on the upper part of the fruit; or suckers which form by the side of the old plant. These are potted in small pots in proportion to their size, in a soil composed of seven eighths of pure loam and one of silver sand; and plunged about two thirds of their depth into a bed of tan, at the heat of about 95° in the bed, and the usual heat of a forcing-house in the atmosphere, if grown in the vinery. Young plants are sometimes grown without pots in propagating-pits; from which they are transferred, after being repotted, to what are called succession pits; and, after remaining there a long time, they are either removed to the tan-pit in the vinery to fruit, or to fruiting-pits. I shall not attempt to give you directions for their culture during all these changes, which take up a great deal of time; Jamaica pines being two years before they are ready to cut, Providence pines about twenty or two and twenty months, and Queen pines sixteen or eighteen months. Your only chance of growing pines is, therefore, not to have them till they are put into fruiting-pots; these are plunged into the tan-pit in the vinery in February or March, when the forcing of the vines begins; and afterwards they will require no other care than watering them frequently, and keeping the atmosphere moist, to make the fruit swell. Pine-apples are sometimes grown without pots, in peat soil, through which pipes of hot water are carried so as to heat the earth to 95°, while the atmosphere is kept moist, and decayed leaves are laid on the surface and drawn up round the plants. In this way, Queen pines have been grown to the size of five or six pounds, and New Providence pines from twelve pounds to fifteen pounds. When _peaches_ are forced in a vinery, the trees should be three or four years old before they are put into the house. The best kinds are, the Grosse Mignonne, the Royal George, the Bellegarde, and the Late Admirable; and, where only one kind is wanted, the Bellegarde is preferred, as it is not so liable to the mildew as the others. The best kinds of _nectarine_ for forcing are the Elruge and the Violette hâtive. If the forcing begins in December, the fruit will be ready in May. The leaves should be frequently syringed with water at the temperature of the house; and, in other respects, the culture is the same as for peaches in the open air, and the forcing the same as for vines. The greatest objection to growing peaches in a vinery is, that the shade thrown by the leaves of the vines prevents the proper colouring and flavouring of the fruit.